Nov 14, 2011 | Uncategorized
Today is the day — it’s the first day, of the first event, for Virtual Potluck.
Don’t know what a Virtual Potluck is?
It’s good times, good friends and plenty of good food (or at least recipes), shared — potluck stylie (to borrow from Jamie Oliver‘s lexicon. Luv Jamie!)
The quick and dirty on us and our events is this — 100 became 20 then narrowed to 13 and finally settled at a dozen — how appropos!
A dozen passionate food bloggers linking up a network of posts, tastes and Tweets just for YOU! (Want the long version — check out the link up top for the complete Virtual Potluck story.)
Today’s event features a variety of recipes, recommendations and chit chat about Abrams Books cookbooks. To get in on all the fun visit the host page (Donna Currie of Cookistry) for today’s VP event. It will link you to each and every participating blog and give you sneak peak at what they’ll sharing with you today.
Join us at the Virtual Potluck!
But wait! That’s not all. Like every good party — it’s not just about the food, it’s about the mingling. So join us on Twitter hashtag #virtualpotluck throughout the day to whet your appetite, get your recipe card filled and your drink refreshed!
Head on over and meet my friends ~ I’ll be happy to make the introductions.
See you at the potluck!
Nov 12, 2011 | Comfort Food, Fall & Winter Recipes, Quick and Easy Meals, Soups and Stews
Growing up, I was never much into squash of any kind. My mom seemed to favor zucchini and occasionally, yellow crookneck squash. She was passionate about fried zucchini (as was my middle sister) but I hated it! I didn’t mind the breading but when I got to the center and was met with the taste of squishy, squashy bitterness — ugh, I just had to pass. I remember, many a time, just eating the breading and then tucking the squash into a napkin, smooshing it smaller with each new piece added, in order to hide enough, that my mom would let me leave the dinner table. (I did something similar with the eggplant in another of my mother’s favorite dishes — eggplant parmigiana. Ick.)
The Picky Eater
Flash forward to today. I am a mom now, of a picky and precocious 3 year old. He is a child who loved his veggies before this last year — though, he was never too much into the green lettucy stuff. He used to love eating such a variety of good-for-him foods like broccoli, carrots, peas, corn, avocados, beans and sweet potatoes.
In fact, for a while we thought he was going to be a natural vegetarian because he wouldn’t eat meat (except for nitrate-free hot dogs.) But, alas those days are over and my pediatrician says it’s fairly normal for toddlers to give up the “bitterness” of veggies at this age, opting for the sweetness of fruits instead. (More TRIVIA: It has to do with our cave man survival instinct and the fact that, were we in the wild, our little ones might pluck something poisonous from a bush or vine and pop it into their mouths. Which means, at this stage in life, they are naturally averse to bitter flavors for their own protection.)
To top it all off, as much as I want him to eat his veggies, when he finally agrees to eat some (through sheer bribery or threats) I can’t stand seeing that look on his face when he’s chewing something he really hates. I know it all too well, the feeling like you might just throw up a little in your mouth. It’s at this point, I usually whisk the plate away and thank him for at least trying whatever it was.
UGH! Motherhood.
As I wait this stage out, I can’t seem to sit idly by and give up on him getting good nutrition. I fret about it and I find ways to sneak vegetables (and even some fruits) into the handful of foods he seems hell bent on eating each and every day. Noodles, it turns out, are the king of foods (along with pizza, burritos, and tuna sandwiches) and I strike a balance by giving him whole grain brown rice noodles and Barilla’s Plus line of noodles that are full of a variety of whole grains and legumes, as well as Omega 3’s (and no they are not sponsoring my blog or paying me in any way to tout them — I just like ’em!)
So imagine my glee, when one of my favorite food bloggers (and one of my Virtual Potluck cohorts) FarmgirlGourmet posted her recipe for Roasted Butternut Squash & Brie Mac & Cheese with Smoky Bacon. It was as if the heavens had opened up and shined their golden butternutty light down upon my pasta. Yes! A new way to sneak a super healthful veg (TRIVIA: though considered veg in cooking, in actuality it’s a fruit) into my little one’s diet — and it comes on the holy grail of food for him — the noodle!
Creamy butternut mac and cheese
The dish is sweet, creamy and cheesy and was a big hit at our house. I highly recommend you head on over to her blog for that recipe and the other bountiful ways in which she has been using up the butternut squash from her garden. We ate it for dinner and lunch the next day and it only used up half of a roasted butternut squash and half of the brie and cream cheese I’d purchased, so I decided to use those ingredients again for lunch the following day for soup, baguette with brie, and a wilted kale salad.
A little bistro flair at home
This bright idea was great for mom and dad (felt like upscale bistro fare for a weekday lunch) but the kiddo was not buying into the soup (he only likes — you guessed it — noodle soup!) — which is why, I boiled up some more noodles and ladeled on some of the soup, topping it with cheddar cheese for a quick and dirty version of FarmGirl’s mac.) We paired this with some fresh strawberries for a well-rounded meal that any toddler will adore.
Soup Prep
Roasted Butternut Squash Soup
- 1/2 an oven roasted butternut squash (approximately 1 to 1 1/2 pds)
- 4 oz of cream cheese
- 3 to 4 cups chicken broth (depending on consistency you like)
- 1 small onion diced carmelized in a saute pan with 1Tbsp butter
- 1/4 to 1/2 tsp cayenne powder (to taste and heat you desire)
Saute the onion in butter, caramelizing it lightly. Pour into blender or food processor. Scoop the roasted butternut squash out of it’s skin and into the blender, adding enough liquid to allow it to begin blending (you may need to do this in batches depending on blender or processor size.) Add the cream cheese and continue to blend, adding the additional broth as needed until the soup is smooth, creamy and the desired thickness you prefer. Then pour into a deep saucepan heating it on low, as you season to taste with cayenne and salt and pepper.
Makes 4 to 6 heaping bowls of soup. Serve with toasty baguette (we like Trader Joe’s parbaked whole grain baguette) and the wilted kale salad below for a warming taste of fall this holiday season.
Accoutrements, or in plainspeak -- sides
Super Simple Wilted Kale Salad with Parmigiano Reggiano
- 1 bunch regular, lacinto or red kale
- 1/2 to 3/4 tsp sea salt (depending on your tastes)
- 2 tsp olive oil
- 1 tbsp apple cider vinegar (you can change the vinegar to match your meal — apple works well with the squash here)
- 1/8 cup grated Parmigiano Reggiano + extra for topping
Clean and destem your kale, patting it dry (with paper towels.) Cut or rip the cleaned kale into bite sized pieces or ribbons. Add olive oil and salt. Next take your freshly washed and dried hands and work the salt into the kale by grabbing handfuls and kneading the kale tightly in your fist. Continuing throughout the entire bowl of kale. After it’s all mixed and the kale has significantly reduced in size (a few minutes) add apple cider vinegar to the mix and toss. Then, let it rest for 10 to 20 minutes as you prep other items for your meal, this allows the kale to wilt, softening the leaves for easy eating and toning down the bitterness. Add freshly grated parmesan reggiano and pepper to taste, tossing to mix. Serve topped with more freshly grated parmesan reggiano.
We love this with any kind of soup or as a side dish with chicken or beef. You can also use this recipe and add it to roasted yukon gold or new potatoes tossed with a little tahini and lemon for an out of this world hearty, warm salad.
Happy Eating!
Oct 11, 2011 | Chocolate and Cocoa, Gluten-Free, Luscious Desserts
Chocolate
Chocolate! Oh, what can I say about chocolate that hasn’t been written before and better. Probably nothing. But still, I am possessed by the spirit goddess of the cacao bean and as devoted to spreading the beauty of her rich message as any disciple in history.
I enjoy chocolate in pies, cakes and cookies, in sauces and savories, and scenting massage oils, sugar scrubs, bubble baths and candles. I watch the movie Chocolat at least once each year and require a nearly religious stillness in my house to do so. (See the GrooVyMovies entry.)
http://youtu.be/2tasemnJ_uA
My husband has on his hard drive, a spreadsheet dedicated to the brands of chocolate that I prefer and which flavor combinations are my favorites (Moonstruck’s Ocumarian truffle, Alma’s Salted Lavender Caramel, Godiva’s raspberry filled milk chocolate twirl and white chocolate star) so that he will never get it wrong — but how could he? The Goddess is never wrong and even in the cheapest derivations I can find some solace.
I prefer dark chocolate’s intense whisperings because they linger there on the tongue, revealing hints of orange peel or scents of fresh pipe tobacco or lush berries and I adore pairing fine dark chocolates with fruity red wines. But I have been known to curl my toes and roll my eyes towards the heavens over the creamy silken riches a good Swiss or Belgium milk chocolate can provide. I even have a healthy affection for the smooth butteriness of white chocolate, though technically not chocolate, this white siren transforms herself from the cocoa bean.
Buttermilk Bownies from A Well-Seasoned Life’s Blog
Since childhood, one of my most favored ways to indulge my chocolate lust has been with brownies. Cake-like, chewy, crunchy topped and fault ridden, buttermilk, homemade or boxed, frosted or topped with powdered sugar, dark or milk, with chips or nuts or cream cheese or just plain — I have always enjoyed brownies.
Warm brownie batter – YUM!
But my favorite preparation of brownies these days, is a recipe I’ve been playing with for the past couple of years, willing it just right. It is the most densely dark, moist, chewy and truffle-like brownie I have ever tasted and because of this, I felt it needed just a little something to juxtapose it’s darkness, to lighten its depth — caramel, came to mind but then I needed to balance its sweetness — I decided upon sea salt. The result is true cocoa’d perfection. Not one person who has ever eaten them has not dissolved into the sort of pleasure sounds and face-making that usually accompany another libidinous past-time. (And like that past-time chocolate is good for you these days too, don’t ya know?)
And the bonus — they are SO easy to make. (See my recipe for caramel sauce to top these dark ladies.)
Before heading into the oven ~ I never get the “after shot” because we eat them too fast
Densely Dark Brownies with Salted Caramel topping
*GLUTEN-FREE ADAPTATION BELOW*
Dense because they only use half a cup of flour, dark with cocoa and topped with homemade caramel sauce and sea salt — Scrumptious!
- 1 stick unsalted butter
- 1 cup sugar
- 3/4 cup unsweetened cocoa
- 1 tsp pure vanilla extract
- 2 large cold eggs
- 1/2 cup all-purpose flour
- 1/8 tsp baking soda
- 1/8 cup homemade caramel sauce
- 1/4 tsp sea salt
Heat over to 350 and line the bottom and sides of 8 inch baking pan with baking paper or foil — be sure to leave a little overhang on the sides, this will help you lift a gooey brownie from the pan for easy cooling and cutting.
Heat and mix butter, sugar, cocoa, and salt in a double boiler or if you don’t have a double boiler, use one the metal bowl or small pot, inside a pot of boiling water set-up to make your own. Stir periodically, until the butter is melted and everything is mixed smooth. Remove from heat of boil and set aside until it cools to warm — not hot.
Stir in vanilla and add eggs one at a time, stirring vigorously until completely mixed. When the batter looks blended and shiny, add flour and stirring vigorously until well-mixed. Spread evenly into lined pan, drizzle the top with cooled caramel sauce and sprinkle the caramel trails with sea salt — course is best but fine will work too.
Bake until toothpick inserted into the center to test, is only slightly moist with batter, around 20 minutes. Allow to cool and caramel to set, then lift brownies out of the pan by their paper or foil for cutting and serving.
Makes one pan or 9 to 16 brownies depending on size of squares cut.
Gluten Free Adaptation
Remove flour and increase cocoa to 1 cup and baking soda to 1/4 tsp.
Oct 11, 2011 | Holiday Fare, Luscious Desserts
Caramel sauce — you may not think it, but it’s a great recipe staple to have around. You can top eclairs, drizzle on cakes, ice cream and brownies, add it to pancake batter and even use it for dipping apple slices this fall holiday season.
Before I hit my mid-30’s I was never much of a caramel fan. I found out then, that it wasn’t that I didn’t actually like caramel, it’s just that I don’t like cheap and overly hard and chewy caramel. But I love creamy, milky smooth caramel, the kind that either drips coyly down your bottom lip from your first bite of a dark chocolate caramel or the kind that has a luxuriously languid pull. Most of all, I like caramel paired with chocolate and salt or deeply vanilla pudding and pastry.
Since I try to avoid high fructose corn syrup and any and all manner of artifice in my cooking I make my own caramel sauce — though Trader Joes has a great caramel sauce and fudge sauce (both without the corn syrup) if you’re pressed for time. Making caramel sauce at home is one of the easiest things to do in the kitchen BUT you must be focused on your sugar (soon to be caramel) the entire time.
From melted sugar to froth to golden, gleaming caramel sauce
My favorite recipe for caramel is this one from Simply Recipes which I have experimented (with great results) using reduced amounts of milk instead of cream (if you just don’t have any cream in the fridge but want to make this sauce anyway) and with soymilk (for those who are lactose intolerant.) Alas, there is no suitable replacement for butter but many lactose intolerant folks can tolerate butter better than other dairy products.
I use this caramel sauce in recipes posted throughout the site, I hope you’ll try it and let me know what you think.
Happy Cooking!
Oct 2, 2011 | Emeril's One-Pot Cooking Party, Soups and Stews
These go well with. . .
And now it’s time to say goodbye to Emeril — but first, (drumroll) announcing the winner of the Sizzling Skillets and One-Pot Wonders Giveaway, GroovyFoody blog reader, Ms. Shahleena Weller of Seattle, Washington!
Shahleena is an avid cook, “who loves trying out new recipes.” She became interested in cooking out of a desire to eat good food, yet not break the budget. She says she was tired of eating the same “not-so-great stuff” and started using recipe sites for inspiration. Five years later, she says she is, “a decent cook who enjoys a good adventure in the kitchen!” She also claims never to have won anything before — well, now she has! 😉
Congratulations Shahleena and thanks for reading the GroovyFoody!
Did you miss the winner of our Emeril 7pc Zak! set of serving bowls? Read the Update.
Emeril's Chuck Wagon Chili
