PINEAPPLE CUPCAKES

There is a science to creating delicious food. One measure of a superior chef is to see if they can demonstrate their ability to combine and balance flavors.You might be familiar with some of the new game shows like Chopped, America's Top Chef and Iron Chef to name a few. Each show has a bit of a different twist but the challenge is for the chef to use mismatched and sometimes uncommon ingredients to test the chef's ability to work with and combine foods and spices to produce a wonderful end product. It takes skill, experience,confidence and creativity to build a mouthwatering masterpiece. I enjoy cooking but seldom have the extra time to experiment with unusual flavors. Typically, it is easier for me to rely on ingredients that are known to compliment each other. That's why for this month's post I decided to go with a flavor combination that is not only representative of summer but has proven to work well together: Pineapple and coconut.

Buttercream Dreams: small cakes, big scoops and sweet treats by Jeff Martin.

NAOMI'S PINEAPPLE CUPCAKES


CUPCAKES

2 1/2  cups all -purpose flour

1 1/2  teaspoons baking powder

1/2  teaspoon baking soda

3 large eggs

1 3/4 cup granulated sugar

1 cup vegetable oil

1 teaspoon pure vanilla extract

3/4 cup sour cream

1 1/2  cups canned crushed pineapple, drained slightly

1. To make the cupcakes, preheat the oven to 350 degrees. Line muffin tin with paper liners.

2.  In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside

3.  In a large bowl using a hand mixer, beat the eggs and granulated sugar on medium speed until
     slightly thickened and a light cream color, about 2 minutes. On low speed, mix the oil and vanilla
     until blended.

4. Add the sour cream and pineapple and gently mix until fully incorporated. Add the flour mixture
    mix until just combined and smooth.

5. Fill each cupcake liner two-thirds full of batter. Bake for 22 minutes, until a toothpick inserted into     the center of a cupcake comes out clean. Let cool completely on a wire rack before frosting.

6.  To make the coconut-cream cheese frosting, in a large bowl using a hand mixer beat the butter
      until smooth. Add the cream cheese and beat until well combined, about 30 seconds.

7.  Add the vanilla and coconut extract. Add the confectioners' sugar, 1 cup at a time and blend on
      low speed until combined. Raise the speed to medium and beat until the batter begins to get
      fluffy
   
8.  Slowly add the heavy cream and the rum (if using) Beat until fluffy, about 1 minute.

9.  Transfer the frosting to a pastry bag fitted with a plain tip and pipe a swirl of frosting on top of            each cupcake. Top with a few sprinkles of toasted coconut. Store in an airtight container in the            refrigerator for up to 3 days.


COCONUT-CREAM CHEESE FROSTING


1 stick unsalted butter

1 ( 8 oz package of cream cheese)

1/2 teaspoon pure vanilla extract

1 1/2 teaspoons coconut extract

4 cups confectioner' sugar

1 Tablespoon heavy cream

1 Tablespoon dark rum (optional)

Toasted coconut for garnish


The icing is on the sweet side. If you don't care for super sweet icing you can 1/2 the recipe or add confectioners' sugar a little at a time and test for sweetness. In addition, you can omit the heavy cream and substitute it with pineapple juice.

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ALL AMERICAN

I don't know about you but when the weather gets hot, I don't care to put my oven on very much. Even though the air conditioning helps make it bearable, most of my dinners are on the grill. Its quick, easy and cleanup is a breeze. Summer isn't here for long, so might as well spend less time slaving in the kitchen and more time outdoors.

July 4th is quickly approaching, so this month's blog I decided to focus on burgers. What better way to celebrate this country's independence by grilling some thick, hot, juicy burgers.  Not only are hamburgers a summer fare but they are truly all American!  

Over the years the traditional American burger has evolved.  There are so many new variations on this classic beef patty with American cheese, pickles and onions on a sesame seed bun. The other day I went to a popular family restaurant chain and had an Asian inspired burger with chile sauce and pineapple.To some, that might be a bit unusual but I have to tell you, it was fabulous! 

So with that in mind, I think you should take a look at BOBBY FLAY'S GRILL IT!  He says he's a burger man, plain and simple but has explored the possibility of  transforming the ordinary into extraordinary. He suggests using the 80/20 combo cheaper ground beef (with some exceptions) because the higher fat content gives the burgers the juiciest, tastiest flavor. I will be making the Texas Burger but you can also try green chile cheeseburgers, blue cheese sirloin burger with red wine-onion jam, nacho burgers, buffalo burgers and many others.

TEXAS BURGER

BURGER: 

1 1/4 cups BBQ Sauce (recipe follows but I chose my own store bought sauce just to make it easier you'll see why)

2 lbs ground chuck  (80% lean) 

2 Tbs canola oil

Kosher salt and fresh ground pepper

4 hamburger buns

Dill pickles, thinly sliced

COLESLAW:

3/4 cup mayonnaise

1/2 small white onion, grated

2 Tbs sugar

2 tsp celery seed

3 Tbs apple-cider vinegar

Kosher salt and freshly ground black pepper

1 small head of cabbage, cored, finely shredded

1 large carrot, finely shredded

1. To make coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, vinegar and salt and pepper to taste in a large bowl. Add the cabbage and carrot and stir to combine. Season with additional salt and pepper if needed. Cover and refrigerate for at least 15 minutes and up to 2 hours before serving. 

2. Heat your grill on high. Divide the BBQ sauce between 2 bowls, one to use while grilling and one to use when the meat is cooked.

3. Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill until golden brown and slightly charred, 4 to 5 minutes. Brush with half of the barbecue sauce, turn the burgers over and continue cooking to medium, about 4 minutes longer.

4. Place the burgers on the bun bottoms and spoon barbecue sauce over the burgers. Top with some of the coleslaw, a few pickles and the bun tops and serve immediately.

BBQ SAUCE:

2 Tbs canola oil

1 large Spanish onion, couasely chopped

4 cloves of garlic, coarsely chopped

2 cups canned plum tomatoes and juices, pureed

1/4 cup red wine vinegar

1/4 cup Worcestershire sauce

3 Tbs Dijon mustard

3 Tbs dark brown sugar

2 Tbs honey

1/4 cup molasses

3 Tbs ancho chile powder

3 Tbs pasilla chile powder

2 to 4 canned chipotle chiles in adobo, pureed to taste

kosher salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy bottomed saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup of water, bring to a boil and simmer for 10 minutes. Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, both chile powders and the chipotles and simmer, stirring occasionally for an additional 30-40 minutes, until thickened. 

2. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

There's a lot more than just burger recipes in this fully illustrated grilling book. It covers, beef, chicken, shrimp, fish and marinades. Included is a guide to the types of grills, how to stock a perfect pantry and a resource guide for supplies, accessories and ingredients. 

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IT'S RHUBARB SEASON

Every year around this time, a friend gives me rhubarb from his garden so I can make him a pie. It is a hardy perennial that emerges in the spring through early summer and resembles celery but pink in color. A couple of years ago, knowing that I liked to bake, he asked me if I made rhubarb pie. At the time, I did not know much about rhubarb, if I liked it or if I even knew how to make a pie. My baking experience mostly encompassed cakes, cookies and brownies but I decided to take on the pie challenge. To me, the pie dough is the most time consuming part of making a pie since most fruit pies are mainly fruit and sugar.

Rhubarb is a very old plant. It dates back to 2700 BC and grew on the banks of the Volga River near the Ukraine and Russia and in China. It is documented to be used for medicinal purposes in Asia around 206 BC. For centuries, it was only used for this purpose. It took a while to travel to the United States. By the late 18th century it was found in Maine when a gardener brought back seeds from Europe. Its popularity grew and by 1822 it was sold in produce markets. Today's varieties are simply for cooking and is most often used in desserts although you can find it in some Middle Eastern cuisine.

Rhubarb resembles celery but has long green or pink stalks and large glossy leaves. It has a distinct tart taste is mainly cut up and stewed or used in pies, crumbles, tarts and jams. At times it is paired with a sweet fruit such as strawberries to cut the tart flavor. The leaves are poisonous so only the stalks are edible. Botanically rhubarb is a vegetable but in 1947 it was classified as a fruit by a U.S. Customs Court in Buffalo, N.Y. because it is mainly used as a fruit. At the time this ruling was significant because there was a higher tax on vegetables. 

I made this pie twice. The first time I had the patience and the time, so I made the fresh pie dough. It was super light and flaky and it really was not that hard to do at all. The second time I made this pie, I cheated and used store bought pie dough. Not a bad choice if you are in a rush and don't have the time or want to deal with the cleanup. I have to say that it comes a close second to home-made.

RHUBARB CUSTARD PIE

Filling:
1 1/2 cups sugar
1/4 cup flour
1 tsp cinnamon
3 eggs
5 cups rhubarb (about 2 lbs) chopped 1 inch per slice
1 Tbs butter
1 beaten egg to brush on crust


DOUBLE CRUST PIE DOUGH:

1 Stick butter - chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus at least 1/2 cup extra for rolling
Ice water (fill a cup but only use enough to moisten dough)

In a deep, large bowl, work the butter and shortening into the flour and salt with your hands until you have almond and pea sized lumps of butter. Then drizzle ice water in a little at a time. Toss the water around with your fingers to get the dough. When the dough holds together on its own and doesn't fall apart you can stop adding water. Divide the dough into two balls and form into a disc shape. Sprinkle flour on the rolling surface and on the top of the dough. Roll to a thinness where the dough almost seems transparent. Lift the pie dough into the plate and trim excess dough. (For a more detailed version of dough recipe instructions, consult with the book: Ms. American Pie by Beth M. Howard)

Now it is time to fill the pie.

Prepare the filling: Combine sugar, flour and cinnamon in a large bowl. Beat the eggs and mix with the dry ingredients. Mix in about 5 cups of rhubarb and pour into the pie shell. Place a pat of butter on top then cover with the top crust. Be sure to trim the crust and flute the edges. Brush with a beaten egg.

Bake the pie at 425 degrees for 15 to 20 minutes and then turn the oven temperature down to 375 degrees and bake for another 30-40 minutes or until the top is golden and the filling is bubbling. 

**** To avoid a sticky rhubarb mess, line a pan with foil and set the pie on the pan before baking. Good luck and enjoy!

Still not convinced to try rhubarb? Ms. American Pie by Beth Howard has other delicious recipes like toffee pecan, blueberry, black raspberry, apple and more! 

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A TASTE FOR THAI

I have been craving Thai food lately. I don't know what it is but it seems like I have to order Thai at least once a week now. There are not many Thai restaurants around and I have pretty much tried all of them within a 10 mile radius of home and work! I guess it's my latest food obsession. So much so, that I decided to make one of my favorite appetizers at home: Thai Summer Rolls. These rolls are like eating fresh vegetables and shrimp with a hint of mint all wrapped up into a rice paper wrapper. They are not fried but eaten fresh. Its kind of like a salad wrapped up in a light blanket. They are super healthy and low calorie. Don't feel bound to the recipe either. I changed a couple of things to make it more convenient for me. I have seen similar recipes that call for cabbage, cilantro, tofu, cucumber ....so feel free to change it up a bit.

I found a book in our collection: EVERYDAY THAI COOKING  by Katie Chin. It was perfect since I do not know much about Thai food; only what I have tried at restaurants and believe me, I am only getting started! This book was a great help in introducing me to Thai cuisine, It provides the tips, tools and techniques to make Thai cuisine in your own home! Try it, its a nice change from the boring and ordinary.

SUMMER ROLLS WITH SHRIMP AND MINT

2 oz dried rice vermicelli
1 tsp salt
1 tsp dark sesame oil
16 medium sized raw shrimp
1 package of 12 in round rice paper wrappers
1 cup fresh bean sprouts
1 cup carrots cut into matchsticks
4 Tbs of fresh mint leaves
4 Tbs of fresh basil leaves (I substituted cilantro and scallions and it was delish!)
8 large or 16 small red-leaf lettuce leaves, cut in half lengthwise



Place the rice vermicelli in a large bowl. Pour enough hot water over them to cover. Let stand until softened, about 10 minutes. Drain and rinse with cool water. Toss with 1 tsp of sesame oil. ( I omitted the noodles since I did not have any on hand)

Add the shrimp to boiling water; reduce heat to medium. Cook shrimp until it turns pink, about 2-3 minutes. Drain. When cool, remove the shells. Cut each shrimp in half lengthwise, and set aside.

I put out all the ingredients to fill the rolls on paper plates for easy cleanup and to have it organized so I can make the rolls without hassle.

Now fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip a round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel where it will continue to soften.

Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a lettuce leaf, then about 1 Tbs of bean sprouts, 2-3 pieces of shrimp, some noodles, followed by some shreds of carrot and then top with 2 leaves of basil and mint. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used. Serve with Hoisin Peanut Sauce for dipping.

HOISIN PEANUT SAUCE

1/2 cup hoisin sauce

1 Tbs creamy peanut butter

2 Tbs water 

1 Tbs rice or white vinegar

Crushed roasted peanuts for garnish

Bring hoisin sauce, peanut butter, water and vinegar to a boil in a saucepan over moderately high heat. Immediately remove from heat. Transfer to a small serving bowl. Garnish sauce with crushed peanuts.

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MY DOG ATE IT!

With recent recalls of commercially produced dog food, consumers have been more aware of what they are feeding their four legged friends. The pet industry continues to thrive. According to the American Pet Products Association, the total U.S. Pet Industry Expenditures rose from $17 billion in 1994 to a whopping $58.04 billion in 2014 and estimated to increase to around $60 billion in 2015. This trend is only proving that our little furry friends are being treated just like one in the family. With that said, more people are turning to natural recipes and premium products to keep their family member happy and healthy.

Around 20 years ago when I had two Springer Spaniels, I  started making home-made dog bones purely for the enjoyment of pampering my two pooches. They loved them so much that I thought I was on to something. I toyed with the idea of marketing natural dog treats, possibly having a gourmet dog bakery or even better, a food truck that could travel to dog parks and provide healthy natural treats. Sounds a little crazy but I think I missed my opportunity because since then, huge warehouse size pet stores and premium natural dog foods have become the norm. There is a large demand in specialized products and services for all types of household pets.

PEANUT BUTTER & BANANA BISCUITS:

1/2 cup mashed banana
1/3 cup peanut butter ( I used all natural)
1/2 cup oats
1 cup whole wheat flour
1 egg

Preheat the oven to 300 degrees. Mix all ingredients. Knead the dough enough to form into a ball. Spread some wheat flour on table surface or cutting board and roll out with a rolling pin. Cut into bone or other fun shapes. Use parchment paper on cookie sheet and bake for 20 - 25 minutes. I turned the oven off and left the biscuits in the oven for 5 minutes longer to make extra crispy. Store in airtight containers in the refrigerator.

I enjoy baking to try new recipes but sometimes purely for the simple gratification of pleasing others. Its has always been very rewarding to hear that someone enjoyed my creation. Same goes for when you surprise your "best pal" with a home-made treat. They might not verbally express their approval but they find ways to let you know if it passed the test. I know my dogs love them just by the way they come running when I take out the box of treats. To complete the taste test, I distributed samples to all the dog owning staff members to see if their favorite pooch loved them too. Looks like they scarfed them up and are begging for more!

I decided to make these especially for Xavier on his 4th birthday.

XAVIER 

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TIME FOR WARMTH

I don't know about you but after shoveling heavy snow, scraping ice and dragging bags of rock salt, home is where  I want to be. We have had our share of snowy days, winter weather advisories and nor'easters. On days like that, I crave comfort food. Something to take away the chill in your bones after being out in the cold.

One snowy blizzard day, while stuck inside, I decided to make Ina Garten's Tomato Soup with Grilled Cheese Croutons. A great recipe to use ingredients already in the pantry. Believe me, when I crave comfort food, I am serious and determined but not crazy enough to drive out in a blizzard! Having ingredients on hand is the key to survival. When most people run to the store before a predicted blizzard and buy milk, bread and eggs, I run for ingredients needed to try some new recipes and of course since its cold outside they are recipes for warm, hearty, comfort foods like stew, soups, and baked goods. Goodbye diet.....for now anyway.

I had idea for making tomato soup and the grilled cheese croutons because I had just made a fresh cheddar cheese bread with my bread maker. Instead of using the country white bread the recipe called for, I thought using cheddar cheese bread would make the croutons cheesier....and it did!

EASY TOMATO SOUP & GRILLED CHEESE CROUTONS:

3 Tablespoons good olive oil
3 Cups yellow onions chopped
1 Tablespoon minced garlic
4 Cups chicken stock, preferable homemade (I used store bought)
1 can crushed tomatoes, preferable San Marzano
Large pinch of saffron threads (you can omit if you do not have)
Kosher salt and freshly ground black pepper
1/2 Cup orzo
1/2 Cup heavy cream

In a large pot of Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

GRILLED CHEESE CROUTONS:

4  (1/2 inch thick) slices country white bread - I used cheese bread YUM!
2 Tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated   - You can use any cheese you like

Heat a panini  grill. Place the four slices of bread on cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile the Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.

* If you don't have a panini press, just make them the traditional way in a frying pan.

This book is about planning a menu and coordinating everything so it all gets to the table at the same time. Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance.

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HOLIDAY TRADITIONS

      I have been contemplating quite a lot about what to write for my December blog. Of course Christmas, Hanukkah, New Years Eve? I could have decided to post a recipe from the menu I would be creating for my Christmas dinner. However....this year is a special year for me. I do not have to host Christmas dinner!  Hard to believe since I have been hosting this special dinner for over 20 years. Mind you, at first I liked the idea and enjoyed creating a menu and trying new recipes. However some years it just felt like a chore, something I HAD to do and unfortunately I was lacking the enthusiasm and gumption you need to have when hosting 20 people for dinner.

     When I first took over the job of hosting Christmas, I loved researching and planning and decorating and continuing some of the traditions my mom had started when I was young. Every year that I can remember, my mom would make an assortment of cookies and put them in antique glass cookie jars to look oh so pretty. I know she would keep a close watch on them so we still had the assortment as part of the dessert when SHE hosted Christmas dinner. My brother and I and especially my dad used to sneak into the jars and steal one or two - maybe a Russian tea cake or a double chocolate nut cookie.....until she heard the "clink" sound from the other room as we tried to place the top on the glass cookie jar ever so gently. "Get out of the cookies ...we will not have enough for dessert!" she would yell from the other room knowing full well that she would be lucky if they were still around at Christmas. We would criticize her and tell her that she should not make them too far in advance because it tempted us so much. Either way, they were enjoyed by all.

     Unfortunately things got busier for me with 2 children, 2 dogs,  work, shopping, cooking and decorating so some things had to give. I consider myself lucky if I can make 2 types of cookies when "back in the day" I would probably make 6 or so, some of which were a little time consuming like Linzer tarts or gingerbread men all decorated in white icing. Now its down to chocolate chips and probably the Russian tea cakes. In addition I usually make some pound cakes like almond or coconut pound cake and pair it with home made ice cream. Simple yet tasty desserts.

       But, there is ONE item that I seem to find time for every year no matter how busy I am. There is always time to make a huge batch of candied pecans. A close friend of mine gave me the recipe years ago when I first got married and I think it called for walnuts but I like pecans so I used pecans instead.  It is not that time consuming and you can make a lot at one time and everyone seems to love them. They are perfect for gifts if you put them in decorated tins and easy enough that anyone can make them. They are versatile too. Sometimes I put them in my salad or use them to top a cake.Other times, I just take a handful and devour.Try them....it could be one of your new traditions.

CANDIED NUTS:

3/4   cup packed brown sugar
1/2  teaspoon salt
1  teaspoon grated orange rind
2 1/2  Tablespoon orange juice
1 pound of pecans or walnuts

Preheat oven to 350 degrees.
Combine sugar, salt, orange rind and orange juice in a large bowl. Add nuts and toss to coat. 

Line a large jelly roll pan with aluminum foil. Coat it with non-stick vegetable spray. Spread nuts evenly on foil. Bake nuts for 20 - 25 minutes or until brown and bubbly. Stir nuts halfway through baking time to coat evenly. 

Place large piece of aluminum foil on the counter and spray with the cooking spray. Remove nuts from oven and pour onto foil, immediately separating nuts with two forks. Cool completely and then store in airtight containers. 

Hope you like them. Happy Holidays!