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Monatsarchive: April 2013

Apricot Peaches and Cream Turnovers

In honor of moms everywhere, and the upcoming Mothers Day holiday, I’m hosting some giveaways this week with a Mothers Day brunch theme! 

Sur La Table giveaway

If you are a coffee drinker, you need to get a French press. This is the best way to make coffee at home, and it doesn’t get any easier. You get an amazing coffee-house flavor, and it doesn’t even need electricity. I fell in love with French press coffee in Europe and I’ve used them ever since.

This gorgeous version from Le Creuset is available at Sur La Table, and as I’ve told you before, I’m a huge fan of Sur La Table.

For a gorgeous, thoughtfully stocked, kitchen store, their prices are outstanding (remember that marble rolling board? Shockingly inexpensive!) and the store has everything I’m looking for, I’d take this over shoe shopping any day (ok, most days).

Sur La Table and I are giving away this fabulous Le Creuset French Press (that I adore) and some amazing Sarahbeth’s Peach Apricot jam that has quickly become a favorite of mine. The ingredients are amazingly simple: sugar, water, peaches, apricots. The simplicity of the recipe puts the focus on the amazing fruit. Try turning over the jar of jam at your local super market and you’ll know why I’m so thrilled with this jam. Most commercial jam is full of dozens of unpronounceable ingredients, and even food dye (why the heck does my apricot jam need to be oranger?!). Sarahbeth’s jam is amazing, I’m a fan of the honest ingredients and incredibly huge flavors of real life fruit.

Peaches and Cream Turnovers4

Because this jam is so gorgeously simple, I wanted a recipe that was simple as well. Something easy to throw together for your Mothers Day brunch, but that will show off that fabulous jam.

Just roll out a sheet of puff pastry and cut it into squares.

Peaches and Cream Turnovers5

Fill those squares with a little sweetened cream cheese and jam (the stuff that breakfast dreams are made of).

Peaches and Cream Turnovers6

Seal it up to keep all the good stuff inside.

Peaches and Cream Turnovers7

Brush it will a glaze made from jam and a little water to thin it.

Peaches and Cream Turnovers8

Bake it to golden brown perfection.

Peaches and Cream Turnovers

Apricot Peaches and Cream Turnovers

Yield: Yield: 6 Pastries

Ingredients

  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 sheet puff pastry, thawed
  • ¼ cup Apricot jam
  • 2 tbs jam plus 1 tbs water for glaze
  • pearl or sanding sugar (optional)

Instructions

  1. Preheat oven to 400.
  2. In a small bowl, stir together the cream cheese and the powdered sugar, set aside.
  3. Roll out the puff pastry on a lightly floured surface. Cut into 6 equal sized squares.
  4. Add 1 tablespoon sweetened cream cheese towards one corner of the squares, leaving about ½ inch edge empty. Top with 1 tablespoon jam.
  5. Moisten the edges with water, fold the puff pastry over into a triangle.
  6. Use a fork to seal the edges, transfer to a baking sheet that has been covered with a silicone baking mat or parchment paper.
  7. In a small bowl, wisk together the 2 tbs jam and 1 tbs water. Brush each pastry with the glaze, sprinkle with pearl or sanding sugar if desired.
  8. Bake at 400 for 15 to 18 minutes or until golden brown.

 

Cream Cheese and Jam Crumb Cake

 

Le Creuset Giveaway

In honor of moms everywhere, and the upcoming Mothers Day holiday, I’m hosting some giveaways this week with a Mothers Day brunch theme!

To kick us off is Le Creuset with a gorgeous cake stand (I love cake stands) that is perfect for a cake, pie, cookies, lets be honest, I’d serve roast chicken off this thing, it’s gorgeous! But not just that, we are also throwing in some beautiful French preserves by Bonne Maman. The winner also gets four jars in fabulous flavors like Fig, Strawberry and Golden Mirabelle. I love that these are jams that have simple, honest ingredients, jam like your Grandmother would have made in her own kitchen, with the fruit from her trees.

To celebrate these gorgeous jams, I wanted to give you a recipe that works well with all the great flavors. Of course, I looked to Martha, a woman who is no stranger to French jams. I adapted her amazing crumb cake recipe for the use of these jams, making it three times to get it just right. I love this so much, and I love that it works with all of these fabulous jams.

Cream Cheese and Jam Crumb Cake2

The winner will receive: One cherry red Le Creuset cake stand, four jars of French Bonne Maman preserves, shipped anywhere in the continental USA, you can even have it shipped directly to your mom! Or keep it for yourself, I won’t judge.

Cream Cheese and Jam Crumb Cake

Ingredients

For the Cake:

  • 1 ¼ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • ½ cup milk
  • 1 teaspoons pure vanilla extract
  • 1 tablespoons vegetable oil

For the topping:

  • 8 ounces cream cheese, softened
  • 1 egg
  • ¼ cup granulated sugar
  • ½ cup Jam
  • 1 ¾ cups flour
  • ½ cup packed light-brown sugar
  • ½ teaspoons ground cinnamon
  • ½ cup unsalted butter, melted
  • Confectioners sugar for dusting

Instructions

  1. Preheat oven to 325
  2. line 8X8 pan with aluminum foil, spray with butter cooking spray, set aside.
  3. Stir together 1 ¼ cups flour, granulated sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg, milk, vanilla and vegetable oil. Stir the wet ingredients into the dry ingredients, batter will be thick.
  4. Spread the batter in an even layer in the prepared f baking pan.
  5. In a small bowl, whisk together the cream cheese, egg and granulated sugar. Spread evenly on top of the batter.
  6. Drizzle with the jam (marble in with a knife, if desired).
  7. Combine the remaining 1 ¾ cup flour, brown sugar, and cinnamon in a bowl. Drizzle with melted butter, stir together until crumbs form.
  8. Bake at 325 for 32-36 minutes or until the top crumbs have just started to turn golden brown. Allow to cool to room temperature, chill until ready to use. Cut into squares and dust with confectioners sugar prior to serving.

Cream Cheese and Jam Crumb Cake3

 

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

 

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

When I first got into food blogging I had this idea that I would just take pictures of my dinner and post the recipe online. Somewhere between installing Google Analytics and starting an LLC, I realized that I was cooking in order to develop content rather than just posting what I was eating.

I guess that’s inevitable when I started to earn an income and see my website as a small business. I also realized that although I often stray from who I am as a cook in order to cultivate blog hits, I love cooking, I love food and I got in this business because of those things. When the recipes you love get ignored and the ones you don’t have strong feelings about go viral, it’s hard not to just continue to post those Pandering to the Masses recipes that go viral, but I know that I am the most happy when I cook the food I want to cook and hope that you love it, too.

I loved the way this came out, even though I know it wont go viral. It’s how I like to eat, and how I like to spend my time in the kitchen, hope you don’t mind too much.

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Ingredients
  

For the Brine:

  • 2 cups water
  • 3 tbs kosher salt
  • 12 ounces brown ale
  • 2 cups ice
  • 4 chicken leg quarters or 1 whole roasting chicken, cut into quarters

For the Glaze:

  • 1 cup stout
  • 2/3 cup mirin
  • ¼ cup soy sauce
  • ½ tsp chili powder
  • 1 tbs cornstarch
  • 3 tbs honey

For the Sweet Potatoes:

  • 2 large shallots sliced (2/3 cup)
  • 2 tbs butter plus 4 tbs divided
  • 1 tbs oil
  • 3 large sweet potatoes peeled and sliced
  • 2 tbs real maple syrup
  • 2 tbs heavy cream
  • ¼ tsp nutmeg
  • ¼ salt
  • 1/4 cup chopped pecans
  • 3 tbs balsamic gaze

Instructions
 

  • In a pot over medium high heat, add the water and the salt. Stir until salt has dissolved, remove from heat, add the beer and ice. Stir until ice has dissolved and brine is at room temperature or below.
  • Add the chicken quarters to a large bowl. Pour the brine over the chicken, cover loosely with plastic wrap, refrigerate for 3 hours and up to 24 hours.
  • Preheat oven to 425F.
  • Add the stout, mirin, soy, chili powder, cornstarch and honey, whisk to combine. Add sauce pan to high heat, allow to boil until slightly reduced and thickened, about 5 minutes.
  • Cover a baking sheet with aluminum foil, place a wire rack over the foil lined baking sheet.
  • Remove chicken from brine, discard the brine. Rinse the chicken well and pat dry. Place chicken on the wire rack.
  • Brush liberally with the glaze.
  • Roast at 425F for 45 to 55 minutes, brush with glaze every 10-15 minutes. Remove from oven when the internal temperature reaches 175F.
  • While the chicken is cooking make the sweet potatoes. In a saucepan, melt the butter with the oil over medium heat. Add the shallots and cook over medium-low heat until caramelized, about 20 minutes.
  • Boil the potatoes in a pot of lightly salted water until fork tender, about 12-15 minutes. Drain, return sweet potatoes to the dry pot. Add 4 tbs butter, cream, maple syrup, salt, and nutmeg, mash with a potato masher until well combined and potatoes are well mashed, transfer to a serving dish. Top with caramelized shallots, chopped pecans and drizzle with balsamic glaze.

Notes

Balsamic glaze can be bought at the store, often by the balsamic vinegar, or you can make it by reducing 1 cup balsamic and 1 tbs white sugar or honey in a saucepan until reduced and thickened.

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Strawberry Cheesecake Popsicles and I Heart California Strawberries

 

This is a sponsored post, all opinions, thoughts and ideas are my own.I Heart California-Strawberries

While standing in the middle of a strawberry field, having a true Farm to Table lunch (table in a farm?) I tried to think of one person I’ve ever met that doesn’t like strawberries. I couldn’t. I love strawberries, so when I got the invite from California Strawberry Commission to run around the beautiful strawberry fields in Oxnard I couldn’t say no.

I Heart California Strawberries23Look at those things, just  hanging out, looking so perfect. I love the California strawberries I can pick up at the grocery store and farmers markets, but right off the vine, slightly warm from the sun, those babies are incredible. By the way, if anyone ever invites you and your family to run around a strawberry farm, stuffing your face with berries right off the vine: say YES (enthusiastically).

I Heart California Strawberries8

I joined a handful of other bloggers for a day in the beautiful California sun, eating amazing food (and I’m not kidding about stuffing my face with berries right off the vine), a tour of the facility, and head farmer, Bill Reiman, joined the party to answered all of the Strawberry Question we could ever ask.

I Heart California Strawberries22

Here are a few of the Strawberry Facts I learned over the day (And by the way, I am just nerdy enough to think these are super interesting):

  1. None of the California Strawberries are GMO, all the CA strawberries that you can buy are GMO free (awesome).
  2. Strawberries will not continue to ripen once they are picked  (like tomatoes do) if you pick a green strawberry, it will never turn red.
  3. They freeze some of the best berries. They pick the berries that are so juicy and full of natural sweetness to freeze because although they are delicious, they are too fragile to pack and ship.
  4. Eating strawberries regularly has been proven to improve memory and delay the onset of Alzheimer’s Disease.

I Heart California Strawberries21

I love that I don’t have to feel guilt about buying frozen California strawberries (I’m a fresh produce girl, and I actually do feel guilty about buying frozen), this also reminded me that once my strawberries start to show their age, freezing them is a great idea. They freeze so well!

I Heart California Strawberries24

After the tour of the fields, a tour of the packing facility and a fun hay ride, the day ended with a gorgeous dinner cooked up by Tim Kilcoyne, Executive Chef and owner of The SideCar Restaurant in Ventura. The menu included:

  • Bruschetta with fava bean ricotta, house made strawberry mustard and arugula.
  • Braised Chicken Enchiladas with Swiss chard, roasted strawberry mole and queso fresco. Served with a black bean and quinoa salad
  • Chocolate Genoise with strawberry mousse, ganache and white chocolate dipped strawberry
  • Strawberry Basil Meyer Lemonade

I love the use of strawberries in a savory dish, that strawberry mole was incredible.

I Heart California Strawberries9

Apparently I was too distracted by the incredible food and the company of Farmer Bill, whom I sat next to, to photograph the dinner. My camera ended with shots of the menu.

I Heart California Strawberries20

I came home with a car load of strawberries that I couldn’t wait to use. I made popsicles that are perfect for those fresh berries that I love, but are also great for the frozen ones I now feel completly content buying.

Strawberry Cheesecake Popsicles 5

Strawberry Cheesecake Popsicles

Yield: 8 popsicles

Ingredients

  • 8 ounces cream cheese
  • ¼ cup sour cream
  • 3/4 cup powdered sugar
  • 1/3 cup whole milk
  • 6 large fresh strawberries, chopped or ¾ cup frozen strawberries
  • 6 standard sized graham crackers
  • 1 tbs melted butter

Instructions

  1. In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine.
  2. Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
  3. In a food processor add the graham crackers, process until only crumbs remain.
  4. While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
  5. Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

    Strawberry Cheesecake Popsicles 6

This is a sponsored post, all opinions, thoughts and ideas are my own.

Soft Batch Beer and Brown Sugar Cookies

 

Soft & Chewy Brown Sugar Beer Cookies

How do you like your cookies? For me, cookies need to be soft and chewy. Did you know there is a bit of a personality test that goes along with cookie preferences? Here it is:

Chewy: You’re generally flexibly and easy going

Crispy: You like to be in control

Soft center: You tend towards the sentimental

Cakey: You tend to be emotionally sensitive

Flat: You don’t like surprises

Puffy: You tend to be chatty

Soft & Chewy Brown Sugar Beer Cookies

 

Actually, I completely made that up. Slow news day over here, forcing me to resort to trickery. Was it true for you? My assessments are based solely on the people I know with those cookie preferences, a fairly small sample that will never meet statistical significance.

Just like the theory I formed about the link between cowboys, their beer preferences and their truck choice:

Coors people like Ford

Budweiser people like Chevy

That theory was formed while growing up on a (Ford, Coors and New Holland) farm. These days I can’t really say I know many people in any of those four camps, but I still maintain that theory has validity.

So what car goes with Russian River?

Soft & Chewy Brown Sugar Beer Cookies

For this recipe I like an American Brown Ale, something that will kick you a bit more hops than the standard English Brown Ale.

Soft Batch Beer & Brown Sugar Cookies

Ingredients
  

  • ¾ cups unsalted butter softened (12 tbs)
  • 1 ¼ cups golden brown sugar
  • 1 large egg yolk
  • ½ tsp vanilla
  • 1/3 cup American brown ale
  • 1 ¼ cups All purpose flour
  • 1 cup bread flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cornstarch
  • ¼ tsp cinnamon

Instructions
 

  • In the bowl of a stand mixer, add the butter and brown sugar. Mix on high until very well combined. Add the egg yolk and the vanilla, beat until light and fluff. Add the beer, beat until well combined.
  • In a separate bowl, add both kinds of flour (bread flour is used to make chewier cookies), baking soda, baking powder, salt, cornstarch and cinnamon.
  • Sprinkle the dry ingredients over the wet ingredients and stir until just combined.
  • Using a cookie scoop, scoop out balls of dough slightly smaller than a golf ball onto cookie sheets that have been covered with parchment paper.
  • Place the cookies in the fridge to chill for at least 20 minutes (this prevents them from spreading too much during baking).
  • Preheat oven to 325.
  • Bake at 325 for 12-14 minutes or until the edges just start to turn golden brown (for a puffier cookie bake at 350 for 8 to 10 minutes). Immediately pull the parchment paper off the cookie sheet onto the counter and allow the cookies to cool to room temperature.

Greekamole: Greek Guacamole

Greekamole: Greek Guacamole

Did I ever tell you about the time I was on a boat halfway between Italy and Greece and had my first Greek salad? I was just out of college, completely broke, and had nearly smuggled myself on board an overnight cruise ship. Although I was supposed to stay on the lower deck, I wandered up to the dinning room, looking for whatever I could afford on my tiny daily food budget. I found these small Greek salads that had all those great flavors found in a Greek salad but with no lettuce. And when you have cucumbers, Kalamata olives, Feta cheese and a lemon vinaigrette, you have no need for any lettuce.

Greekamole: Greek Guacamole

I spent the rest of the night playing "Italian Poker" on the top deck with a father and son from Naples who spoke no English (I, consequently, speak no Italian). Somehow, we managed to communicate, and for hours we played the poker I was familiar with but only used cards ranked 7 and above. They continued to order me those Greek salads, as well as cup after cup of the strongest espresso I have ever had.

I don’t remember parting ways with those two, although I’ll never forget them, but I do remember stumbling off the boat in the wee hours of the morning, in Cofu Greece, rattled by the Espresso Shakes and being handed a shot of Ouzo as I got into port.

Since then I can’t get enough of that magical combination of ingredients. Since you all already know my deep love of the avocado  it was only a matter of time before I made a greek version of guacamole. This was so good I ate the entire bowl for lunch, and then made it again over the weekend.

Greekamole: Greek Guacamole

Greekamole

Ingredients

  • 2 large avocado
  • ¼ cup Greek yogurt
  • 2 tsp lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • ½ cup cucumber, peeled and chopped
  • ½ cup red onion, chopped
  • 2 large Roma tomatoes, chopped
  • ¼ cup kalamata olives, pitted and chopped
  • ½ cup feta cheese

Instructions

  1. Add the meat of the avocados, greek yogurt, lemon juice, salt, pepper, and chili powder, mash until well combined.
  2. Stir in the cucumbers, red onion, tomatoes, kalamata olives and feta cheese. Garnish with additional feta cheese if desired.

Chocolate Stout Cheesecake Fudgesicle

Chocolate stout cheesecake Fudgesicle

Chocolate-Stout-Cheesecake-Fudgesicles

Would you judge me if I tell you that I’m not a huge fan of ice cream? Clearly, I like it just fine I have several ice cream recipes on this blog, but it’s never my first choice.

Of course, I’ll eat it, although I do tend to prefer it in the winter (probably more of that inherent rebellion I told you about earlier), but there are just so many other desserts I’d rather run five miles to work off. Like, cheesecake. Or doughnuts. Or cheesecake doughnuts.

Chocolate Stout Cheesecake Fudgesicles

 I love cheesecake. So this cheesecake version of ice cream, in pre-portioned sizes (this addresses my serious portion control issues) is just about the most perfect way to consume a frozen dessert.

And because the recipe only calls for 1/3 cup, you are going to have some stout left over that you’re going to have to figure out what to do with.

I apologize for the dilemma this creates.

Chocolate Stout Cheesecake Fudgesicles

Chocolate Stout Cheesecake Fudgesicle

Ingredients
  

  • 8 ounces cream cheese softened
  • ¼ cup sour cream
  • 1 cup powdered sugar
  • 2 tbs whole milk
  • 1/3 cup stout
  • ½ cup dark chocolate chips
  • 6 standard sized graham crackers
  • 2 tbs melted butter

Instructions
 

  • In a bowl (or a food processor) mix together the cream cheese, sour cream and powdered sugar until well combined.
  • Add the milk and stout, stir to combine.
  • Add the chocolate chips to a microwave safe bowl, microwave on high for 30 seconds, stir and repeat until melted. Pour the chocolate into the cream cheese mixture, stir until combined.
  • Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
  • In a food processor add the graham crackers, process until only crumbs remain.
  • While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
  • Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

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The Perfect Breaded Pork Chops with Merlot Onion Cherry Jam

How to make The Perfect Breaded Pork Chop, with Merlot Cherry Onion JamI’m going to be honest with you, I’m not a huge fan of pork chops. That being said, if I’m going to eat a pork chop, it better be a damn good pork chop or I’d rather just have take out. Over the years I’ve figured it out, mostly after receiving an unsolicited shipment of a gigantic box of high quality pork chops that I needed to figure out how to use.

The elements of the Perfect Pork Chop include: breading that stays on, juicy not dry, and a perfect golden brown on the outside, with a perfectly cooked inside. It took me a while, a few dry chops, and several hours spend google educating myself, but I figured it out, and it’s not that difficult.

First, temperature is key. Not just cooking temperature, but pre-cooking temperature. Most people, rightfully freaked out by raw meat, start cooking meat right out of the fridge. Cold, just out of the fridge, meat is probably about 35 degrees. Throw that in a pan and the outside gets up to temperature considerably faster than the center, forcing you to either serve meat with a raw center or a burnt outside.

Second, is that stupid breading that always slips off. It took me a while (I can be stubborn), but both of these issues are solved with the same step. Bread the pork chops (this also seals in the juices) and let them sit for about 20 minutes at room temperature. This brings the temperature of the center of the meat up helping the entire chop to cook evenly, and it helps the breading to set, allowing it to stay on. Don’t freak out about raw meat sitting on the counter for 20 minutes. Think about the day you bought those chops, picking them up at the meat counter, putting them in your cart, checking out, driving home, and then finally putting them in your fridge, I bet that took longer than 20 minutes. I grew up on a farm, that "drive into town," used to take us about an hour. It’s fine. I also highly recommend this for steaks, and I even read a vintage fried chicken recipe that called for two hours of room temperature counter sittin'. I was too chicken to try it (pun fully intended).

Also, buy a meat thermometer. Seriously. Right now, buy one. You can pick one up at the grocery store for about $10, and if that saves you one overcooked dinner, it just payed for itself. The recommendation for whole pork (not ground) was just lowered to 145 by the USDA, I usually cook it until just before this (about 140) because it will rise about 5 degrees once you remove it from the pan. Knowing the exact right moment to take the chops off the heat will be the difference between dry, average tasting pork chops and amazing, juicy pork chops.

Ok, and lets talk about this merlot cherry onion jam situation. I love homemade savory jams right now, and clearly I like to add booze to my food. I want to make this jam again for burgers, or maybe to stuff in a pork loin. or maybe I’ll just make these pork chops again.

This turned out amazing! I hope you love it as much as I do.

How to make The Perfect Breaded Pork Chop, with Merlot Cherry Onion Jam

The Perfect Breaded Pork Chops with Merlot Onion Cherry Jam

Ingredients

For the Jam:

  • 2 tbs butter
  • 1 tbs olive oil
  • 1 white onion, sliced
  • 2/3 cup merlot
  • ½ cup died cherries
  • ¼ cup vinegar
  • 1 tbs brown sugar
  • ¼ tsp salt
  • ½ tsp pepper

For the Pork Chops

  • 1 egg
  • ¼ cup milk
  • 2 cups Italian bread crumbs
  • 4 boneless pork loin chops, 1 inch thick
  • salt and pepper
  • 3 tbs vegetable oil

Instructions

  1. In a saucepan over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring occasionally until just starting to caramelize, about 10 minutes (make sure the heat isn’t too high or the onions will burn). Add the wine, cherries, vinegar and brown sugar, salt and pepper bring to a strong simmer and cook until the wine has mostly cooked off, about 15 minutes. Transfer to a food processor, puree until mostly smooth, leaving some texture (can be made up to one week ahead of time, heat prior to serving).
  2. In a small bowl, beat the egg with the milk.
  3. In a separate bowl, add the breadcrumbs.
  4. Salt and pepper the pork chops on all sides. On at a time dip into the egg mixture, allow to drain slightly before transfering to the breadcrumbs. Turn and press until the pork chop is well coated.
  5. Set on a sheet of wax paper, or on a plate, and allow to come to room temperature, about 20 minutes.
  6. Heat the olive oil in a pan over medium high heat until hot but not smoking.
  7. Working in batches of two (don’t crowd the pan or the pork chops won’t cook evenly) add the pork chops and cook until the underside is browned, about 4 minutes. Turn and cook until the internal temperature is just 145F.
  8. Plate the pork chops, top with the onion cherry merlot jam.

How to make The Perfect Breaded Pork Chop, with Merlot Cherry Onion Jam

Asparagus Pale Ale Soup

Asparagus Pale Ale soup2

Lately, I’ve been struggling with a creative plateau I can’t seem to push myself past. A dissatisfaction with everything I make. The recipes that just don’t seem creative enough, the photos that I can only see as average, and the sub-par writing. I’ve been trudging through this phase, trying to push myself, and the things I create, closer the level I want to be on.

A few days ago I came across this quote from Ira Glass that reminded me that although I’m not where I want to be, I just might be on the right path.

Ira-Glass

 

Because maybe discontentment is the only common thread of successful people. Maybe it’s dissatisfaction that pushes anyone towards the best self they can ever achieve, and maybe complacency is an anchor into mediocrity.

Maybe.

I don’t know if I have more talent to unearth in myself, or if I’ve squeeze every bit out of an average ability, but Ira Glass did give me hope that the struggle is part of the journey. And it’s a normal part.

I see this struggle in brewers, too. The ones that make the jump from homebrewer to successful brewery owner share that same dissatisfaction, the push to be better, learn more, create great beer, and master the simplicity of classic styles. The biggest leaps in potential comes from feeling self-dissapointment in the middle of your own celebrations. When everyone else is cheering your accomplishments, you are taking inventory of your short falls.

Seasonal and special release beers are brewers pushing the levels of their own creativity. A way for the rest of us to thoroughly enjoy the fight these talented, creative, souls are engaged in to push themselves higher in their own climb.

Bison Brewing Hop Cuvee The Beeroness

Hop Cuvee is a newly released pale ale from Bison Brewing. It’s a beer that has an accessible, balanced, hoppiness that uses three different types of hop as a celebration of the best hop crops of the years. It’s crisp and citrusy with notes of pine, it’s a great choice for summer. Dan Del Grande, Bison’s fearless leader says, “My hop blend in Hop Cuvée will change every year, like a vintage, to reflect the best crops that our organic hop farmers have to offer.” Bison is a great brewery to get to know, they have a love of great beer, and have figured out how to give it to us in a way that’s organic, eco-friendly, and aims for a lower carbon footprint every year.

Bison Brewing Hop-Cuvee The BeeronessThis is a beer that celebrates seasonal crops, making it perfect for the asparagus that just came into season. It finishes the soup to give it a bit of an earthier taste. I prefer this soup warm, but it can also be served as a chilled soup when the weather jumps into the triple digits.

Asparagus Pale Ale Soup

Ingredients
  

  • 3 tbs unsalted butter
  • 1 large sweet white onion chopped
  • 2 pounds asparagus trimmed
  • 5 cups chicken broth or vegetable broth
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup heavy cream
  • 2/3 cup pale ale

Instructions
 

  • In a large pot or Dutch oven heat the butter over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the asparagus and cook until slightly darkened, about 3 minutes.
  • Add the broth and cook until asparagus has softened, about 10 minutes, remove from heat.
  • Using a blender, food processor or immersion blender, puree until very smooth. Season with salt and pepper. Stir in cream and return to heat, brining to a gentle simmer. Remove from heat, stir in beer.

Asparagus Pale Ale Soup_

Cheap Eats: Rosemary Potato Tart (Serves 4 for $4.87)

I started a Cheap Eats section of my blog because I wanted dishes that were good enough for a dinner party, but didn’t cost a lot. It was a challenge to myself to create dishes that I’m so proud of I want to serve to company, but that will serve 4 people for less than $10. I don’t want to dump  a bunch of pre-packaged food in a slow cooker, I want real food. These dishes aren’t necessarily quick, but they are low cost, easy and taste great. Hope you love them as much as I do. 

Rosemary Potato Tart (Serves 4 for $4.87)

I’m going through a hostess phase right now. I’m also going through a phase where I’m trying to spend less on groceries (my grocery store impulse buying was getting out of control) and these two phases are battling it out right now. I love having people over for dinner, and although I want to spend crazy amounts of money to "play" in the kitchen, that just doesn’t make sense for a freelancer.  By the way, if you see me in the cheese aisle of Whole Foods, remind me that it is not a good idea to spend $45 on cheese when I don’t really have any cheese cookin' plans. Homemade tarts are a great way to bridge the gap between these two phases, they just feel special but can be really affordable (less than $5!).

If you haven’t made a tart crust from scratch, I promise that this is so easy you’ll be thrilled at your new found kitchen talent. You can even make it 3 days ahead of time, this dough stores really well (you can even freeze it in a zip lock bag for up to a month) and for just about $1 and 10 minutes of active time you just can’t go wrong.

I served this with a salad made of what I already had, similar to this one. If you want to add a little protein, serve this with grilled chicken or pan seared red snapper and you’ll probably still be under that $10 mark!

Rosemary Potato Tart (Serves 4 for $4.87)

Ingredients

Crust:

  • 1 ½ cups all purpose flour ($.25)
  • ½ tsp salt ($0.01)
  • 8 tbs of butter (for vegan use vegetable shortening), cold, cut into cubes ($0.80)
  • 1/4 cup cold water ($0.00)

Filling:

  • ¼ cup vegetable oil, divided ($0.22)
  • 1 ½ cups cherry or grape tomatoes ($2.10)
  • 1 tsp salt ($0.02)
  • 1 tsp pepper ($0.02)
  • 2 tsp fresh rosemary, minced ($0.20)
  • 3 large Russet Potatoes, peeled and sliced into ¼ inch slices ($1.25)

Instructions

  1. In a food processor, add 1 cup of flour (reserving the other ½ cup), salt and pulse to combine. Add the butter cubes (or shortening), process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  2. Transfer to a bowl, add the water and mix until combined. Dough will be very soft.
  3. Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours and up to 3 days.
  4. Preheat the oven to 350.
  5. Once the dough has chilled, roll out on a lightly floured surface, transfer to a 9-inch tart pan (or pie pan) press into shape. Remove the excess. Chill until ready to use.
  6. Add 2 tbs of vegetable oil to a pan over high heat. Once the pan is very hot but not smoking, add the tomatoes, toss until softened and blistered, about 5 minutes. Smash slightly with a wooden spoon or spatula, pour into the bottom of the tart in an even layer (this will act like a sauce).
  7. Combine the salt, pepper and rosemary in a small bowl.
  8. In a skillet over medium high heat, add the remaining oil. Working in batches, add potato slices to the pan, sprinkle with seasoning mixture and allow to cook until slightly browned, flip and sprinkle with more seasoning. Once the potatoes have browned lightly on both sides, add to the tart crust (over the tomatoes) in overlapping concentric circles. Repeat until all of the potato slices have been browned and added to the tart. This will give you two or three layers of potatoes depending on how tightly the potatoes are overlapped.
  9. Bake at 350 until the crust is a light golden brown, 22-25 minutes.


Rosemary Potato Tart (Serves 4 for $4.87)

 

Homemade Garlic Beer Pita Bread

 Homemade Garlic Beer Pita Bread4

Do you remember when I told you that once I discovered that homemade corn tortillas where so good it made me realize that I didn’t actually hate corn tortillas, I just hated those sad cardboard disks they sell at the store?

Homemade Garlic Beer Pita Bread2

Pita bread is an even bigger revelation. It’s not as quick as those 10-minute homemade tortillas, but it’s so soft and addictingly amazing, it’s worth the time. It’s about 15 minutes of active time and another 45 to 60 minutes of rising time.  About an hour all in.  An hour well spent. Pita bread was the first yeast bread I ever made which helped me to conquer my fear of yeast and made me wonder what I was so scared of.

Homemade Garlic Beer Pita Bread

For this, and for most bread recipes, I like a wheat beer, especially an unfiltered wheat beer. The bready notes and the yeast in the beer give a great texture with a hint of beer on the back end.

So, what do you do with this beautiful bread once you’ve decided to make it? If you can resist eating it right out of the pan, it makes amazing wraps and sandwiches, but don’t be afraid to make mini pizzas or even large chicken tacos with this too. Or just eat it right out of the pan with some melted butter. And a cold beer.

Homemade Garlic Beer Pita Bread3

Homemade Garlic Beer Pita Bread

Ingredients
  

  • 2 ½ cups all purpose flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp garlic powder
  • 1 cup beer
  • 1 tsp salt

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and garlic powder. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
  • One at a time roll the dough into 6 inch circles.
  • Lightly oil a cast iron skillet and heat over high heat until very hot. Add one dough circle to the pan, cook until the underside has browned and the top starts to bubble, about 2 minutes, flip and cook for an additional 1-2 minutes or until the pita bread is cooked through. Adjust the heat if the pan becomes too hot and the bread burns too quickly.

 

Spinach Artichoke Dip Grill Pan Pizza

Spinach Artichoke Dip Grill Pan Pizza. Takes ten minutes, the best way to make homemade pizza!

 

Grill pan pizza!

Have you done this yet? It’s amazing, you need to add this to your weeknight meal ideas. Outside of the dough, which you can buy at markets like Trader Joe’s and Fresh & Easy, it takes about 10 minutes and it’s amazing. Pizza in your grill pan!

If you don’t have a grill pan, use your cast iron skillet, of you don’t have a cast iron skillet run (don’t walk!) out and buy one right now. Without question it’s my favorite, most versatile cooking device. With it I’ve made brownies, bacon fat biscuits, chorizo egg breakfast skillet, countless chicken recipes, the perfect roasted potatoes, queso dip, bread, and now here we are with this fabulous pizza.

I own a cast iron grill pan (above) that was quite spendy, as well as a $9 10-inch cast iron skillet from Target. Both perform about the same. As much as many companies would love for me to tell you to run out and buy that $125 one (which, let’s be honest, I totally want), that $9 Target one has been a work horse.

Once you get your grill pan, check out Megan’s advice on How to Care for a Cast Iron Skillet.

But lets talk about that dough for a moment. This takes about a half of a standard pizza dough recipe, which usually yields one pound of dough. Which means you can make two pizzas (thats the Joey Special for all you FRIENDS fans) or save the other half for another night.

My favorite pizza dough recipe takes about a day to make, but Averie has a one hour pizza dough recipe that looks awesome. I’ve also had fairly good luck with dough from Trader Joe’s.

This is my favorite way to make a pizza right now. Pizza stones are great, but I always seem to have some struggles getting the raw pizza from the peel to the stone. The cast iron gives it that nice bubbly, crispy and slightly charred tasted of grilled pizza and it only takes ten minutes.

Spinach Artichoke Dip Grill Pan Pizza

Prep Time: 5 minutes

Cook Time: 7 minutes

Ingredients

  • ½ lb pizza dough*
  • 4 ounces cream cheese, softened
  • ¼ cup sour cream
  • ½ cup frozen spinach, thawed and drained
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • dash red pepper sauce (like Sriracha, Cholula)
  • ¼ cup shaved parmesan or shredded mozzarealla
  • 4 ounces artichoke hearts, quartered

Instructions

  1. In a medium bowl, sitr together the cream cheese, sour cream, spinach, garlic powder, salt, peper and red pepper sauce, set aside.
  2. On a lightly floured surface, roll the dough out to about a 9-inch circle.
  3. Lightly brush a 9-inch grill pan with vegetable oil. Heat over high heat until just starting to smoke. Add the dough circle to the pan. Cook until browned on the bottom, about 2 minutes. Flip and immediately spread with the spinach dip. Sprinkle with cheese, top with artichoke hearts+. Cook until the cheese has started to melt and the bottom of the dough has browned, about 3 to 5 minutes.

Notes

*Note: Most dough recipes or store bought dough yield 1lb, use half of that for one pizza. +Note: Covering the pan with a large lid or another skillet after you put the cheese on will help the cheese to melt faster

Spinach Artichoke Dip Grill Pan Pizza. Takes 10 minutes, the best way to make homemade pizza!

Lemon Cream Pie with Raspberry Beer Sauce

 

I made you a summery pie with a Double IPA

Lemon Cream Pie with Raspberry Beer Sauc e

 Don’t be scared, this double IPA plays nice, I promise. I’m hesitant with double and triple IPA’s, over hopping a beer can result in a poorly balanced, pinchy tasting, bitter-in-a-bad-way beer that leads to my hesitation to sample the D & T IPA’s. That’s a shame, there are so many great tremendously hopped beers in our country.

Knuckle Sandwich is a fabulous entry in the DIPA category, given to us by Bootleggers, which has restored my faith in the genera. It has balance! I love malty notes in a beer, which this gives us beautifully as a framework to showcase those hops. It has great high notes of hops and citrus, but it also has the low notes of bread and malt, giving it some mad range.

Bootleggers is turning 5 this month, a newer brewery in Fullerton, California. You all know how I like to root for the Home-Brewer-Turned-Brewery-owner and this brewery could turn me into a cheerleader, especially if they keep making beer like this.

(By the way, Bootleggers, you should add this to your regular rotation, remove the Special Release designation and make sure to ship me a case when you get a chance.)
Bootleggers DIPA

Lemon Cream Pie with Raspberry Beer Sauce

Ingredients
  

Crust (you can also substitute a gram cracker crust):

  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • 1 tbs sugar
  • 8 tbs of butter cold, cut into cubes
  • 2 tbs ice cold beer high ABV works best

Lemon Cream Filling:

  • 2 tbs lemon zest
  • ¾ cup lemon juice
  • 2 tbs corn starch
  • 5 egg yolks
  • 2/3 cup sugar
  • 5 tbs butter
  • 2/3 cup heavy cream

Raspberry Beer Sauce:

  • 12 wt ounces raspberries
  • 1 cup powdered sugar
  • 2 tbs corn starch
  • ½ cup IPA

Instructions
 

  • In a food processor, add 1 cup of flour (reserving the other ½ cup) salt, sugar and pulse to combine. Add the butter cubes and process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  • Transfer to a bowl, add the beer and mix until combined. Dough will be very soft.
  • Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours.
  • While the dough is chilling, make the curd. Add the lemon zest, lemon juice, cornstarch, yolks, and sugar to a saucepan off the heat. Whisk until well combined. Add the butter cubes and add to medium heat, stirring constantly until thickened, about 12 minutes. Pour into a medium bowl, chill until just below room temperature, about 1 hour.
  • Preheat the oven to 350.
  • Once the dough has chilled, roll out on a lightly floured surface, transfer to a 9-inch pie pan, press into shape. Remove the excess.
  • Prick the bottom several times with a fork. Line with a sheet of parchment paper, fill with pie weights or dried beans.
  • Bake at 350 for 18-22 minutes or until crust is golden brown. Remove from oven and allow to cool to room temperature, remove the pie weights or beans.
  • Add the heavy cream to the bowl of a stand mixer, whip on high until soft peaks form, about 3 minutes. About ½ a cup at a time, gently fold the lemon mixture into the whipped cream. Once all of the lemon mixture has been mixed into the cream, pour into the cooled crust. Chill until set, about 1 hour.
  • In a pot over medium high heat, add the raspberries, powdered sugar, cornstarch and beer. Stir frequently until thickened, about 10 minutes. Allow to cool to room temperature. Pour evenly over the lemon cream layer, chill until set about 1 hour. Keep chilled until ready to serve.

 

 

 

Mickey Mouse Kids Party Favor Bar

Mickey Mouse Kids Party Favor Bar: cheaper, easier, and better than a candy buffet!

 

Tater turned 3.

I feel like I just typed up her Lets Have A Ball 2nd birthday party post, and now she’s three. To say that "It Goes By So Fast" is like saying a ghost chili is "kind of spicy." I want her to stop growing up so fast, but I love this amazing tiny person she’s turning into.

All she wanted for her birthday was a Mickey Mouse party, save the Princesses for someone else, it’s all about the Mouse for this kid. For the past two years I’ve been making Candy Buffets, which are adorable, but let’s be honest, there are some issues. First: there is always leftover candy and that is no bueno when it comes to my lack of self-control. Second, they are always more expensive than I think. To buy enough candy to fill the cute jars, not to mention getting the coordinating colors you want, it can be up $100 (p.s. that’s too much to spend on candy for a kids party).

Also, most parents don’t get super excited about their kids leaving a party with a gigantic bag of kiddie crack. The favor bar worked out much better, it was cheaper, parents where happier and the leftovers haven’t cause me to gain even an ounce.

Here’s a list of what I bought:

For the banner I used this Red Polka Dot Banner from Oriental Trading for $3, then printed PRIZE BAR (using the free Mickey Ears font) on a regular printer, just glued the letters on using a glue stick. I downloaded FREE Mickey Mouse fonts to use for all the signs and the invitations. Mickey Mouse Kids Party Favor Bar: cheaper, easier, and better than a candy buffet! I also bought Mickey Party Hats and Minnie Ears (both of these are also available at Party City).

Mickey Prize Bar Tater

I bought small 1 ounce bubbles (about this size) really cheap. Because I was going to pull the labels off I bought the Class of 2012 bubbles on sale at a local party store.

Mickey Mouse Prize Bar Bubbles with free printable labels

I made these labels and glued them on with glue stick (I’ve posted the label below without my kids name, but I put her name on one side of the Mickey and is 3! on the other using the free Walter font.

bubbles

For a printable PDF file, click here: bubbles printable

  I also bought 24 small crayon packs for $5.25, because every mom can use some purse crayons. I also bought small Mickey coloring books at Party City for 30 cents each, Tater loves those so the leftovers are great for road trips and hanging at restaurants. I had Mickey Mouse temporary tattoos as well as stickers, that the kids seemed to love. I had some candy, but not a lot. I like the fake M&M’s from Simple Truth (sold at Ralph’s, QFC, Pay Less) because they don’t have any artificial food dyes.

For the bags I used these mini popcorn boxes ($6), hot glued on some yellow ribbon and buttons I had on hand to make really cute Mickey Britches Boxes.

Mickey Prize Bar Mickey Mouse Briches Favor Boxes

All together, the favor bar cost about $32 for 22  kids (about $1.45 per kid) and the kids were able to pick out what they wanted. I had leftovers, but nothing that won’t get used at some point!

I also made the Easiest Mickey Cupcakes Ever, which require zero decorating skills. Not part of the favor bar, but part of the Mickey Party Extravaganza.

The Easiest Mickey Cupcakes Ever zero decorating skills needed!

All you need is chocolate mini muffins (mini cupcakes), red frosting, plus 1 large dark chocolate candy melt, and two chocolate chips (per mini cupcake). Just make sure to press the pointed side down, and you are set. Cute and super simple.

Sriracha Caramel Corn

 

Sriracha-Caramel-Corn

Sriracha Caramel Corn.

For real.

And it’s everything that you want it to be. It’s so good, in fact, that I made it twice in one day. The second batch was under the guise of recipe testing and getting the heat level right, but really it was because this recipe was designated for the Leftovers Club and the first batch yielded no leftovers. Making it a very disappointing submission, thus another batch was in order. I couldn’t exactly ship Chung-Ah an empty box, so I made a second batch. And ate half of that, too.

It’s that good.

The first batch I used 2 teaspoons Sriracha, and while the heat level was deliciously high, so was that fermented garlic flavor we have all come to know and love in the savory dishes that use the Cock Sauce. On the second batch I lowered the amount to 1/2 teaspoon and added a pinch of cayenne for a kick of heat without the garlicly aftertaste that we don’t really need on our desert plates. This was perfect, the heat was there on the back-end but not overpowering, and the garlic was so subtle, it was hardly noticeable. If you want to Sriracha the hell out of it, be my guest, but I wouldn’t add more than 1 teaspoon.

If you want leftovers, or plan on sharing, make a double batch. Or maybe a triple.

Sriracha Caramel Corn3

If you love Sriracha as much as I do, immediately go buy The Sriracha Cookbook and The Veggie Lovers Sriracha Cookbook.

Sriracha Caramel Corn

Ingredients

  • 1/3 cup corn kernels (7 cups popped)
  • 1 brown paper lunch bag
  • ½ cup brown sugar
  • 4 tbs unsalted butter
  • ¼ cup light corn syrup
  • ¼ tsp salt
  • ½ to 1 tsp sriracha
  • pinch cayenne

Instructions

  1. Preheat oven to 250.
  2. Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use)
  3. Spray a large baking pan with butter flavored cooking spray.
  4. Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
  5. Add the brown sugar, butter, light corn syrup and salt to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 5 minutes, without stirring, or until a dark amber color is reached. Remove from heat, immediately stir in the sriracha and cayenne (use ½ tsp sriracha for a lower heat level and 1 tsp for a higher heat level).
  6. Spray a silicon spatula with cooking spray (except the handle).
  7. Gently pour the caramel sauce over the corn, stirring to coat.
  8. Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
  9. Remove from oven and spread evenly onto a sheet of wax paper. Allow to cool, break apart, store in an air-tight container.

Sriracha Caramel Corn2

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

 Something about this just isn’t right, it’s a cookie made to dunk in your beer. Who does that? Maybe I’m trying to start a beer cookie revolution that ends with crumbs at the bottom of your pint glass. Maybe I just liked the alliteration, or maybe this just ends up working. You’ll have to judge for yourself.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

For this I wanted a big beer, with lots of roasted chocolate malt. Drakes Drakonic Imperial Stout works great, it’s a malty beast, as they say, and has those dry cocoa notes that work with the cocoa nibs and hazelnuts in the Beerscotti. It’s a sippin' stout, made for lingering and conversation, it’s not a beer that wants to be ignored.

But who can ignore the guy dunking a cookie in his beer? Not me.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

Chocolate Beer Biscotti

Ingredients
  

  • ¾ cup white sugar
  • 4 tbs butter
  • 2 large eggs plus 1 yolk
  • ¼ cup stout beer
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ¼ cup all purpose flour
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp cornstarch
  • 1 tsp espresso powder
  • ¼ tsp salt
  • ½ cup hazelnuts
  • 1/3 cup coca nibs

Instructions
 

  • Preheat oven to 350.
  • In the bowl of a stand mixer, add the sugar and butter. Beat on medium high speed until well creamed.
  • Add the eggs and yolk, mix until mixture is pale and fluffy.
  • Add the stout, vanilla and almond, mix until well combined.
  • In a separate bowl whisk together the flour, cocoa powder, baking powder, corn starch, espresso powder and salt.
  • Sprinkle the dry ingredients over the butter mixture, mix on low until just incorporated. Stir in the hazelnuts and cocoa nibs.
  • Scoop half of the dough onto a baking sheet that has been covered with a Silpat or parchment paper that has been sprayed with cooking spray.
  • Shape into a log that is about 8 inches long and 2 inches wide. Repeat with the other half of the dough.
  • Bake at 350 for 30 minutes or until slightly firm to the touch. Cool for about 5 minutes. Cut diagonally into ¾ inch slices. Return to the baking sheet, cut side up.
  • Bake until slightly crispy, about ten minutes.
  • Cool on a wire rack.
  • Biscotti can be made up to three days ahead of time and taste the best 24 hours after baking. Store in an air tight container.

Beerscotti: Chocolate Beer Biscotti, Made with Beer for Beer

Hawaiian IPA Pineapple Pulled Pork Sliders

 Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

 I finally made friends with my slow cooker again. It took awhile, we haven’t been on speaking terms since that guy ruined several attempts at vegetarian chili earlier in the year. But he likes meat, that slow cooker, and so do I. I think this is the common ground that we’ll share. Slow and low is the best way to cook pork shoulder, making it a perfect slow cooker job. Although I loved the way this turned out, I do still vastly prefer my Le Creuset Dutch Oven, although that guy is much higher maintenance, he can’t be left alone like Slow Cooker can.

Speaking of IPA’s, I’ve been on the hunt for Schlafly’s American IPA, out of Missouri. I’m incredibly fortunate to live on the West Coat of these United States, a hot bed of fantastic IPA’s. I really don’t ever need to wander far to find incredible beer, but sometimes I just want to see what the rest of the USA has to offer. I’ve heard great things about this special release IPA and I want to get one in my pint glasses. If you can sneak me one, let me know, I’ll be forever grateful.

Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

Hawaiian IPA Pulled Pork Sliders

Ingredients
  

  • 4 cloves of garlic rough chopped
  • ¼ cup low sodium soy sauce
  • 2 tbs Worcestershire sauce
  • 1/4 cup tomato paste
  • 2 tsp sriracha
  • 2 tbs brown sugar
  • 2 cup chopped pineapple
  • 3.5 lb pork shoulder
  • salt and pepper
  • 12 ounces IPA
  • 24 Hawaiian rolls split

Yield: 24 sliders

    Instructions
     

    • In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
    • Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
    • Pour the pineapple mixture and the IPA beer over the pork.
    • Cook on low for 8 hours.
    • Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
    • Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.

    Hawaiian IPA Pineapple Pulled Pork Sliders, made in a slow cooker

    BLT Eggs Benedict with Avocado Hollandaise


    BLT Eggs Benedict wtih Avocado Hollindaise_

    I’m a breakfast girl. I’m also an avocado girl. So when California Avocado Commission asked me something along the lines of: "Hey Jackie, wanna come to a fancy schmany Beverly Hills restaurant and have a schmancy chef make you Breakfast For Dinner? Oh and you get to make cocktails with avocados," My answer didn’t require much debate.

    Schamncy Chef Neal did an outstanding job feeding Los Angeles bloggers an array of Avocado Breakfast foods. They even sent us home with a goodie bag that included a bag of avocados and a cutting board. AND if that doesn’t sound great to you, you’re probably not a food blogger. We seem to have an unreasonable affinity for bags of produce and cutting boards.

    I also have a great love of the Eggs Benedict (I’m probably an old man, given the love I also have for stout beer and cable knits) but after waitressing my way through college, working the early shift at a breakfast joint, I’ll never be able to eat hollandaise at a restaurant (if you read this book, you’ll also know why). Because of these two things, I tend to make it myself about once a month. Add the creaminess of an avocado and I’ll lick it right out of the blender and don’t you try and stop me.

    BLT Eggs Benedict with Avocado Hollandaise

    Ingredients

    • 1 large ripe California avocado, diced
    • 2 egg yolks
    • 3 tbs butter
    • 2 tbs lemon juice
    • pinch each of salt, pepper and cayenne
    • 4 English muffins, split and toasted
    • 8 slices tomatoes
    • ½ cup baby arugula
    • 8 strips bacon, cooked
    • 8 eggs, poached
    • Yield 8 (4 to 8 servings depending on serving preference)

    Instructions

    1. Add the diced avocado to a blender or food processor, process until smooth.
    2. Add the egg yolks and process until well combined.
    3. Heat the butter in a microwave safe bowl until very hot.
    4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
    5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
    6. Spoon avocado hollandaise over eggs. Serve immediately.

    BLT Eggs Benedict wtih Avocado Hollindaise 2