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I was told a while ago: ‘Every dish tells a story.‘  At the same time, food is meant to be savored with every bite. Since leaving the FoodBuzz event last week, I have had more desire to achieve more than I had since starting this blog.  Joy’s been an incredible inspiration for my cooking and I hope that this is a trend that continues.

Upon my return to the office, there was a flier posted next to the time clock, “Holiday Potluck!’ So I figure, Cool! I’ll make something simple, easy, and enjoyable. My first thought was a simple garlic mashed potato dish. A few days after that posting, the HR manager asked me what I was making for the potluck because she knew about our little journal from previous discussions.

“I’m going to keep it simple, garlic mashed, I think.”

“What? Don’t be boring! I’ve seen the stuff you guys make! Give us something more gourmet!”

A challenge, huh? I was game. So a few more nights passed, then it hit me. Of all the things of a Thanksgiving meal, there is not much that is not considered ‘comfort food’. Then I started thinking about the various comfort foods of a meal that could not only serve 30 people, but have the flavor and memories that follow with each taste.

I would stick with the potato idea. I browsed various sites for perfect dishes but nothing was out of the ordinary.  Then it hit me. Crème fraîche Loaded Whipped Mashed Potatoes! Yeah, try saying that to your guests at your next dinner party when you make this dish.

So, I decided I would not have a toungue twister and simplify it to “Gourmet Loaded Potatoes“. It is a relatively simple dish, but its attention is needed. If you stick with it, you’ll have an incredibly tasty, rich, and flavorful new spin on the potato.

I took this challenge head-on and I am proud of the results. I got rave reviews at the pot luck and I look forward to serving this dish again soon.

-Daniel

Gourmet Loaded Potatoes

Ingredients [Serves about 30, as a side dish]

• 10 lbs of Russet potatoes, peeled and quartered
• 1/2 lb of thinly sliced pancetta
• 1 ½ cup of heavy cream, with extra just in case
• 1 7.5 oz package of crème fraîche
• 1 3-ounce package of cream cheese
• 6 tablespoons of butter (1 1/2 sticks)
• 1 cup shredded extra sharp cheddar cheese
• 1/4 cup diced fresh chives
• 1 tablespoon ground white pepper
• 1/2 tablespoon salt (seasoned salt preferred)

Equipment

• Large bowl or strainer for holding the cooked potatoes
• Electric mixer

Preparation

1. Prepare the potatoes by submerging them in cold water in a large pot on medium-high heat. Add salt to the water and bring the pot to a boil uncovered. When you get to a rolling boil, reduce heat to simmer and cook for 10 minutes, covered. At the end of the 10 minutes, try piercing a potato with a fork. If it goes straight through, it’s done. If not, cook another 4-5 minutes and check again.

2. While the potatoes are cooking, heat oil in a pan in medium heat and cook the pancetta. You’re looking for a total crisp, nothing undercooked or limp. This cooking time will change depending on your pan, heat, and if you used any oil to help cook. Remove from the heat and pat dry any excess oil or grease with a paper towel.

3. Drain the potatoes from the pot completely and set them aside. Put the pot back onto the stove.

4. Add ingredients into the pot in this order: butter, crème fraîche, cream cheese, heavy cream. Grab the cooked pancetta and crumble it as much as possible. Then add the potatoes back into the pot. By the time the potatoes get into the pot, the butter should be completely melted and the cream cheese should as well.

5. Add the pepper, chives, cheddar, and the remaining salt.

6. Blend all ingredients together with a hand mixer starting with the lowest speed and progressively working to medium, about 5 minutes. When everything is well mixed, check the consistency. If it’s not whipped and/or enough, add 1/3 cup of heavy cream and continue mixing for another minute. Serve warm and enjoy!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

I always talk about one of my common indulgences during the week: coffee with Bailey’s Irish creme. So I thought, why not put those lovely flavors in a cheesecake? After all, the Daring Bakers Challenge this month calls for playing with a basic cheesecake recipe.

For those of you not familiar with the Daring Bakers, it’s a group whose members undertake monthly baking challenges. :) I was crazy enough to join. Haha. It is so much fun. Last month was my first time and I had an initiation by fire with the spinach lasagna. This month is a sweeter challenge. Yumm…cheesecake!

I’ve made many cheesecakes before because it’s been requested so many times. My “signature” cheesecake was a no-bake one that is light and not anywhere as decadent as your average cheesecake. So it’s nice to go for something different. I took the good things from my old cheesecake and used that for this month’s recipe–lemon juice and zest in the crust and my foil-wrapping  technique that makes cooking and cleaning with the springform pan much easier.

Admittedly, although I knew what flavors to incorporate in my cheesecake, I wasn’t quite sure how until I was making it. And I’ve had a few Uh-Oh (not A-Ha!) moments. I separated the cheesecake batter into 3 parts for the 3 flavors: coffee, dark chocolate and Bailey’s. They tasted right individually, however I ended up with 3 liquids with different viscosities, with the coffee liquid as the least viscous — and I want that the most dominant flavor because I want it to be mainly coffee cheesecake. Hmm. I guess I should have thought of that when separating the batter because the most dominant liquid I had was Bailey’s. Not that I’m complaining, Gimme more, I say.

In the end, I just poured the liquids from the most, to the least, thick. I wasn’t ecstatic about the top:

Before I combined all the liquid mixtures, I saw that the coffee batter was too thin so I added an additional egg. Haha. Bad move…look at that top!!! The dark spots were from the cocoa powder that I thought to add at the very end. Yet another Uh-Oh moment. I should not have added it directly to the mixture.

But then here comes the A-Ha! moment: The Taste and texture! The cheesecake was a nice, smooth indulgent bite that melts into a comforting silk mousse of coffee, chocolate and my favorite Irish creme. Wow.

And three taste testers agree! :-)

I still need to work on my viscosity issues, but this is a winning cheesecake overall. My cake-top problem could easily be ‘fixed’ with a dusting of cocoa.

The basic cheesecake recipe is here, and I’ll be posting my recipe tonight. Done! Thanks Jenny! And thanks to Abbey, too.

Now I can relax again until the next challenge. But for now, here’s the recipe: Continue Reading

I like a good challenge and whenever I see those lovely food blogs with results from the Daring Bakers Challenge, I’m in awe and envy. When I finally got around to joining the group, I froze when I saw my first challenge for March 2009: Lasagne of Emilia-Romagna (Lasagne Verdi Al Forno). I was expecting to make dessert or bake cakes — something for my insatiable sweet tooth…something easier. But no, it turns out my “initiation” into the Daring Bakers would be a very laborious one. I was as scared as I was decades ago when the swimming instructor asked us to jump into the pool at the 6″ feet mark on our first class. Are you serious? What did I get myself into?!

THIS, dear readers:

YUMMMMMMM. As with life’s big challenges, this challenge has great rewards. This lasagna melts in your mouth. There’s homemade lasagne, and then there’s memorable homemade gourmet lasagne. I could not believe how delicious it was! I can still remember the taste of the ragu, the nice tenderness of homemade pasta, the rich bechamel sauce.

This lasagne marks a few firsts for me:

1) Very first lasagne. You read that right: I’ve never made lasagne in my entire life. It just looked like it was too much work. Yeah, look what I ended up doing! Haha.

2) Bechamel sauce.

3) Handmade pasta and without the aid of a machine, too. Oh, dear, this is a biggie. The whole thing was a workout.

4) Ragu sauce. I don’t think I’ve ever spent more than two hours to make a pasta sauce. No sir.

Woohoo!

Would I make it again? YES! But not without a pasta machine. ;-) The challenge did not require us to buy one, but god, I wish I had. Oh well, that’s done. I can now say that the very first lasagne I made entailed a back-breaking 2-hour manual pasta rolling ordeal. No wonder I put it off for more than a week! I had to muster enough courage and strength to get the ball rolling. Literally. This started out as a dough ball that you flatten with your rolling pin if you do it by hand. It has a gorgeous green color because of the spinach.  I used frozen chopped spinach and this is an egg pasta.

I dried it as cut sheets for 24 hours before cooking. I dared not to take photos of the transformation of our dining room into a pasta drying area with the sheets hanging on freshly cleaned table cloth-covered chairs.

It’s more delicate than store-bought pasta, understandably. I had some tears here and there. It looked very pretty as I assembled the dish. This is how one layer looks like, beginning with the spinach lasagna sheet overlapping each other:

Rich and creamy bechamel sauce:

The MMMMM-inducing ragu sauce:

More bechamel on top of the ragu sauce.

Topped with grated parmigiano reggiano cheese:

And this is the topmost layer of my lasagne, with a generous amount of bechamel and grated parmigiano reggiano cheese:

Our kitchen smelled amazing while it was cooking:

Here, the fruit of my labor:

I started making this 4pm (for the pasta sheets) and we ate this at 11pm the next day. It’s no walk in the park, but I’m glad I did it! WHEW!!!!!!

I will post a PDF recipe tonight. :)

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

It’s no secret that I’m impressionable when it comes to food. I’m the poster child for culinary autosuggestion. Mention some kind of food, save for monkey brain, and chances are I just might develop a hankering for it in a few minutes. It has been a lifelong crux, there’s nothing a voracious eater can do.

Early last week I saw Martha make Minestra Maritata with Chef Nate Appleman (whose A16: Food + Wine book was given to me last Christmas) and at that instant I wanted to make some meatball soup. That’s the power of Martha. Or it could just because her show is right before lunch.

We bought a family pack of ground beef from Whole Foods last Sunday and you bet I was going to make full use of it. This is the first of many dishes I’ve made from it. It might be fitting to call it Recession Meat because if I was to track our consumption of it, it  it might actually suffice for a week’s worth of dinners (and my lunches). Perhaps we should start a Recession/Depression series as Denise and Lenny have on their site, seeing that we both go to WF for our groceries. Yes, you could still save and survive during these times while eating and shopping organic, you just need to be more aware of what you buy and planning your meals.

Having said that, planning a whole week’s menu is unheard of in my family. The only ones I remember doing that was our household help, and then I end up ruining them sometimes because of my last-minute food cravings (haha). I’m trying to start a semi-planning kind of thing last week. Kind of. I find cooking inspiration and suggestion from cooking books or magazines, Twitter friends, Food Network or Martha and tweak recipes to accommodate the ingredients that we have.

I made this dish the night that Obama had his 8pm ET speech last week, so I forgot to turn the meatballs halfway through the baking process. They still turned out perfect, thank goodness. I was able to make 49 meatballs out of a 750 grams of meat mixture using a tablespoon to measure each, so they would look fairly uniform. I only used 30 meatballs for the soup and froze the rest for some spaghetti and meatballs.

These meatballs made our kitchen smell like a weekend breakfast of Italian sausages. Yummy. You can eat them with gravy or ketchup, too.

The soup base is a combination of parmesan cheese broth (from boiled parmesan rinds) and beef broth. You can save your rinds from cheese blocks or you can find them at the supermarket (we found ours at Whole Foods).

I added a celery slices and stalk of rosemary in the soup while it was cooking. And then wilted some spinach leaves before serving.

This turned out so delicious. It was just what we needed that chilly evening.

Add some brown rice and it’s even better!

Here’s the recipe if you want to try it: Continue Reading

It’s not too late to sign up for the Christmas Snail Mail. Go clickety-click!

I think I should start by saying that these are all gone. I baked them the previous night and between me and my brother, we finished all 8 of them in less than 24 hours. I thought 8 was too many and enough to share outside of the house. Either we were hungry or these were really good. Hah!

Most of you know by now that I love tinkering with a good recipe. It doesn’t matter what you tell me, I just will. I blame it really on my university “training” where we were not spoon-fed at all and we basically had to live by the “find your own creative means” mantra to get the end results. In the beginning this was something I detested because hey, I just got out of a sheltered private Catholic high school life and I’m being thrown into the lion’s den. I eventually loved it…thrived in it. And now here we are. Unless there’s no leeway (e.g. following instructions for a camera), I will tweak to my heart’s content. It does not satisfy me to just do what’s been done. I like to play, especially with food. Cooking has satisfied my creative hunger (pun hehe) like no other. And I get fed, too. :-)

SOOO… (good lord I babble a lot), when I saw Elle’s corn muffins, there was no question that when I make them I will mess with them. [Sorry, hun.] She used Gale Gand’s Featherlight Muffins recipe. I noticed that that the tops looked soft, and I would like them a bit harder, but not too hard that it will scrape the roof of my mouth. When I checked the ingredient list I got a bit worried about the mere half cup of sugar for a cup of flour. I didn’t think that was enough sweetness for me, so I added honey to add a little more. Plus I increased the temperature to 400°F to hopefully give that little crisp at the top which I just love about muffins.

I wanted to make ones like the Kenny Rogers corn muffins, which I really, really love, but we didn’t have corn nibblets. Hmph. To remedy this need for another ingredient and to further experiment, I added crumbled aged creamy cheddar cheese to just four of the muffins.

You’ll see melted cheese peeking on the right muffin, which has it. The left one is ‘plain’.

The ones with cheese are so incredibly good!!! And you know what? I would like to have more and bigger chunks of cheese next time. Yum, yum. Stick with good cheese, though.

I waited for the muffins to bake until it started to brown on the sides, which took about 17 minutes and 30 seconds [no really!]:

The brown part that you see? I always eat that the last. Yummers!

Here’s my army of eight that have dutifully served their duty to feed and be delicious:

I used tart shells because I didn’t realize that there are no muffin pans at my parents’ house. Hrmm.

Okay, so here’s the verdict on my little experiment:

Good things about these muffins: A delicious muffin top that’s worth the last bite for and it’s not too hard either, I’d say they were crunchy/chewy. Soft, dense (but not too much that you get full with one muffin), creamy and I could almost say “cushion-y” muffin body that is so, so nice to bite into, you won’t feel like you’re eating it just to get to the “top” — ‘know what I mean? They are GOOD. I like the sweetness of this — it’s perfect for me. The cheese is a really nice touch and I won’t make them without next time. Make this as a breakfast treat and people will be running to the kitchen to wait — no, DEMAND — for them, because not only are they so divine to the olfactory senses plus they live up to the aromatic hype. I can still remember how they smelled right out of the oven!  MMMMMM….yummm. Can’t wait to make the next batch tonight!

Bad thing about these muffins: You’ll be able to finish them in a wink. I could have easily eaten ALL of them by myself.

Ok, on to the almost step-by-step photos and recipe.

Created with Admarket’s flickrSLiDR.

I’ll post the PDF recipe tomorrow done!, which is going to be our blog’s FIRST YEAR. I still can’t believe it’s that old.

Continue Reading

The hamburger. It is one of the simplest dishes to prepare. Even in its simplicity, there are ways of making your simple ground beef become infinitely flavorful. Everyone has their idea about the right way to make a burger, there are even competitions for the “perfect hamburger.” When Joy was out, I wanted to use the grills in the apartment complex we live in now that the weather is changing.

The following is dangerous territory as it will induce Pavlov-like symptoms. Enter with caution and a full stomach. Continue Reading

When I saw the photo for this on the May 2008 Gourmet magazine, I knew I had to make it. How can I resist cheese? I’ve also been meaning to get into bread-making. I thought this would be a good start. Yes, I’ve made cinnamon rolls so many times, but it’s time to move on and progress towards my goals of baking a good French bread and soft pretzels.

This recipe was not one to disappoint as you can see. It smelled and tasted so good, and it has that rustic look and texture, it made us feel like we’re in the country as we drooled over it:

The dough was a bit of challenge to work with, I should warn you (or it could just be me, really). For my first time, I think I did good. I ‘cheated’ and used a rolling pin to flatten it out, instead of using just my hands. Having refrigerated the dough overnight, I was faced with a really tough dough.

You might be wondering how the cheese got ingrained in there. The two kinds of coarsely grated cheeses (I used havarti and fresh mozzarella chopped in the food processor) are lumped into one big ball — and you might cry when you realize the amount of cheese in there as you hold it, but carry on because this really is one mightily awesome food to reach your mouth — but as I was saying, so the ball is placed in the middle of the slightly flattened dough, then it’s wrapped and ‘tied’ at the top, then pushed back down to spread into an 11-inch disk. Makes sense? That was the most challenging part for me.

It’s baked for 10 minutes, then sprayed with olive oil and baked for another 3 minutes to brown. And then you’ll be rewarded with this:

I’m killing you now, aren’t I? Please, dig in!

You know what else you can use this dough for?

Pizza! Yup, I made this with parmesan, mozza, and turkey bacon. Great for snacks. The dough is comparable to the frozen pizza doughs you can buy, and reminiscent of Pizza Hut’s P-zone’s dough. Not too shabby since this doesn’t take a lot of effort as the other pizza dough recipes I’ve seen (and have been scared with).

Alright, after taunting you, here’s the the recipe:  [And Happy Friday!]

GEORGIAN CHEESE BREAD

Ingredients:

• 2 1/4 teaspoons (1/4-oz package) active dry yeast
• 7 tablespoons warm water (105-115°F)
• 1 2/3 cups unbleached all-purpose flour, divided
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/4 lb Havarti cheese, coarsely grated
• 1/4 lb fresh mozzarella, coarsely grated (add 1/2 tsp salt)
• olive oil (for spraying or brushing)

Preparation:

1. Sprinkle yeast over warm water and stir in a tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form dough.
3. Transfer dough onto a well-floured surface and turn to coat with flour, and then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let the dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
4. Preheat oven to 500°F with rack in middle. Turn out dough onto floured pizza pan. Turn to coat. Flatten with your fingers into a 7-inch disk.
5. Toss together cheeses and compact them into a 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
6. Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, about 10 to 12 minutes. Brush/spray surface of dough with olive oil and bake until golden and cooked through, 3 to 5 minutes more. Serve cut into wedges.

Notes

Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.

If you are using a perforated pizza pan, be sure to have a baking sheet on the rack underneath it when you bake the bread. There might be cheese dripping through the holes. On that note, the cheese might burn so be ready for a smoky oven (and kitchen, and house…).

The cheese bread reheats well in the microwave for 20 seconds.