Homemade Caramels

I was inspired over the Christmas holidays to try a candy recipe from one of my favorite cookbooks, Better Homes & Gardens Prizewinning Recipes. I chose the caramels because it's one of John's favorite candies and I wanted to make a candy that could be individually wrapped (to be cute). The only equipment I needed to purchase was a candy thermometer and a few basic ingredients. Caramels, for the most part, are pretty simple to make as long as you have lots of patience and don't take any shortcuts. The only change I made to the recipe was the addition of the sea salt sprinkled onto each caramel. I love the salty mixed with the sweet!

Caramels with Sea salt
1 cup butter
2 1/4 cups packed brown sugar
2 cups half-and-half
1 cup light corn syrup
1 tsp vanilla
Sea salt (for sprinkling on each caramel)

Line a 8x8x2 inch baking pan with foil, extending foil over the edges.

In a 3 quart heavy sauce pan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently until the thermometer registers 248 degrees F (*firm ball stage - about 45 to 60 minutes). Be prepared to stand at the stove and stir for a long time!

Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. When firm, use foil to lift candy out of pan. Use a buttered knife to cut into 1 inch squares. Sprinkle each caramel with a few granuales of sea salt and then wrap pieces in wax paper.

Firm ball stage: Using a wooden spoon, remove a small amount of hot candy from pot and drop into bowl of cold water. When the candy is removed from the cold water and is firm enough to hold its shape but then quickly flattens, firm ball stage has been achieved.

Peanut Chicken with Cilantro Rice

This recipe came from my new crock pot cook book, a Christmas gift from my mom and Richard. Thank you Mom and Richard! The actual name of the recipe is "Thai Chicken", but I think my title is a little less generic. I also added cilantro to the rice and lime zest to the peanuts.

Peanut Chicken with Cilantro Rice
2 1/2 lbs chicken pieces with bone and skin
1 cup hot salsa (or mild)
1/4 cup peanut butter
2 tbsp lime juice
1 tbsp soy sauce
1 tsp minced fresh ginger
Cooked Jasmine rice
large handful chopped cilantro, divided
1/2 cup peanuts, coarsely chopped
zest of 1 lime

Place chicken pieces in a 4 quart crock pot. In a bowl, mix together salsa, peanut butter, lime juice, soy sauce and ginger. Pour over chicken.

Cover, cook on LOW 8 to 9 hours or HIGH 3 to 4 hours or until done.

Crush lime zest into the peanuts with a mortar and pestle (or with the back of a spoon) until the lime flavor is infused into the peanuts.

Cook rice according to package directions. Stir in cilantro just before serving.

Serve chicken pieces with rice and sauce. Garnish with chopped cilantro and chopped peanuts.

Snow and "Stoup"

We had our first snow in NYC about nine days ago. It was really beautiful and also the perfect weather to try a new stew recipe. This one came from Rachel Ray's "Cooking 'Round the Clock" cookbook and was absolutely delicious!

Beef and Watercress Dumpling "Stoup"

2 lbs beef sirloin, cubed

2 tbsp olive oil

4 slices hickory smoked bacon, chopped

2 medium onions, chopped

4 ribs celery, chopped

2 bay leaves

4 sprigs of fresh thyme or 1 tsp dried

2 tbsp flour

1 cup dry red wine

1 tounded tbsp grainy Dijon mustard

1 quart beef broth

1/2 tsp Liquid Smoke

salt and pepper

2 1/4 cup Bisquick

2/3 cup milk

1 cup chopped watercress or mache

Pat the meat cubes dry with a paper towel.

Heat a large stock pot over high heat. Add oil, then meat in a single layer, working in batches if necessary. Sear meat until caramelized, about 2 minutes on each side. Remove to a shallow dish and tent with aluminum foil. Reduce heat to medium-high. Add bacon to the pan and cook until edges are browned. Remove bacon and drain all but 1 tbsp of the fat from pot. Return bacon to pot along with onions, celery, bay leaves, and thyme. Stir and cook 5 minutes. Sprinkle in flour, stir, and cook another minutes. Whisk in wine and mustard and scrape up pan drippings. Add broth. Cover and bring to a boil, 1 to 2 minutes.

In a mixing bowl, combine Bisquick and milk. Stir in the watercress or mache.

Add meat back to the stock pot and settle it in so that it is covered with sauce. Add liquid smoke and season with salt and pepper. Drop large spoonfuls of dumpling mix onto the surface of the stew and cover the pan. Cook until dumplings are plump and cooked through, about 8 minutes. Serve hot.

Billy's Bakery

John brought home some delicious Christmas treats the other night from Billy's Bakery. It was our first time to try this bakery and I have to say these cupcakes blow Magnolia cupcakes away! They were pretty fantastic. The cake was deliciously dense and the frosting was the perfect creamy texture. We now have a new favorite!

Vegetarian Bolognese - Celebrating the Fifth Taste, UMAMI

The latest issue of Cooking Light did a feature on umami, the fifth sense beyond sweet, sour, salty, and bitter. Four recipes were presented to showcase umami and the Vegetarian Bolognese was one of them. It turned out delicious, but as a meat eater, I would definately choose traditional bolognese sauce to this. It was a very good, healthier alternative, though. An interesting aspect to this recipe is that it calls for a 2-inch piece of Parmigiano-Reggiano cheese rind to cook with the sauce. It is removed at the end of cooking and infuses a delicious salty-cheesy flavor. According to Cooking Light, it's the simmering cheese rind that gives the deep, savory umami taste.

Vegetarian Bolognese
1 tbsp olive oil
1 1/2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 (8 oz) pckg baby bella mushrooms, finely chopped
1/2 cup dry red wine
1/4 cup warm water
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (28 oz) can crushed tomatoes with basil, undrained
1 (2-inch) piece Parmigiano-Reggiano cheese rind
12 oz uncooked spaghetti
1/2 cup shaved or grated Parmigiano-Reggiano cheese

Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; saute 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next four ingredients (through cheese rind). Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove and discard cheese rind.

Cook pasta. Serve with sauce and top with shaved or grated cheese.

The recipe above is actually my variation on the original in Cooking Light. The original recipe calls for two types of mushrooms - 1/4 cup dried porcini, finely ground in a coffee grinder, and 8 ounces of cremini mushrooms instead of baby bellas. The recipe also calls for whole wheat penne pasta, but I used what I had on hand which was spaghetti.

Brussels Sprouts Salad with Warm Bacon Vinaigrette

I recently found this recipe in the 2009 holiday issue of Cooking Light. I made a few changes to make the salad a little more Cass-a-rific. I substituted the applewood bacon for turkey bacon, romaine lettuce for a blend of butter lettuce and arugula, walnuts for pecans, and added dried berries and blue cheese crumbles.

3/4 lb Brussels sprouts
6 slices turkey bacon (or applewood-smoked)
1/3 cup white wine vinegar
1 1/2 Tbsp maple syrup
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 cups butter lettuce
3 cups arugula
1/4 cup coarsely chopped walnuts, toasted
1/4 dried berries (blueberries, cranberries, raisins)
3 Tbsp blue cheese crumbles

Slice the Brussles sprouts into thin cross sections. Set aside. Heat a large nonstick skillet over medium-high heat. Add bacon to pan and cook until crisp. Remove bacon from pan, reserving 2 tablespoons of the drippings. Reduce heat to medium-low; add vinegar and next 4 ingredients, stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with crumbled bacon, walnuts, berries, and blue cheese. Serve immediately.

Beef Barley Soup

I cut out this recipe from the Houston Chronicle in February of 2000 and just cooked it for the first time this month. It was delicious!

In a soup pot over medium heat saute:
1 lb. lean ground beef
1 cup chopped onion
1 Tbsp minced garlic

Drain off fat and add:
6 cups beef stock
1/2 cup uncooked barley


Simmer for 15 minutes, stirring occasionally. Add:
1/2 cup diced turnip
1/2 cup diced carrot
1/2 cup diced peeled potato
2 tsp tomato paste
1/2 tsp dried thyme
2-3 dashes black pepper

Stir to blend. Simmer covered for 30 minutes. Season with salt and serve with crusty bread.

Tommy's Steak and Seafood

Last night I went to Tommy's Steak and Seafood with my mom and Richard. Tommy himself brought us some grilled oysters to sample...of course just Mom and Richard tried those since I do not eat nothing of the sea. The grilled wedge salad with blue cheese dressing and sliced New York strip on top was fabulous, though!


Mom liked the wine. She's actually just tasting mine in the picture, but it still looks funny!





The last time Miss Trout will visit Tommy's before becoming Mrs. Newsom!

Dinner with Lizzie and Josh

I had dinner at Lizzie and Josh's house last night. Those two are so cute...they cook dinner together every night! I watched while they worked at the stove together, figuring out which spices to use and how to season the vegetables and what to toss with the pasta. And it all turned out delicious!

Lizzie will probably kill me for using this picture, but it's just too cute not to share.

Dinner at Antonio's

Tonight I shared with my mom and Richard their Friday night tradition of going to Antonio's for dinner. They are regulars at this place and are greeted by their first names by the owner when they arrive.

Tonight we all ordered the special which was Rosemary Chicken stuffed with parmesan and topped with a creamy asparagus, spinach, and tomato sauce with whole wheat pasta. Despite the fact that my sinus cold took over my sense of taste half way through the meal, it was still wonderfully delicious!

Dinner at Lizzie and Josh's House

I made it to Texas today and spent my first evening at Lizzie and Josh's house. We had a delicious dinner...

...and then spent the rest of the evening playing "The Beatles" version of Rock Band on the Wii. We may look pretty dorky in this picture trying to be like cool rock stars, but we sure had fun!

Dinner Date with John

John took me to Raoul's for dinner tonight, a French restaurant across the street from our apartment. In all the seven years that I have been coming to New York, I've probably walked by this restaurant a million times, but never tried it until tonight. It was delicious! I had the steak au poive with pomme frites and it was fantastic.

This restaurant was also used for a scene in the "Sex in the City" movie. It was used for the Valentine's Day night where Miranda and Carrie meet for dinner and then have a fight. John was actually an extra in this scene (a single guy sitting at the bar alone), but they cut the shots he was in. But he was in the room for that entire scene!

I wish I could take credit for these pictures, but I found them on Google. I like the picture above because it's the scene I see everyday when I walk out of the aparment.


I also found this picture from Raoul's website which is the exact view of the restaurant we had from our booth.

Pasta with Butternut Squash and Sage

This recipe was featured in the January/February issue of Cook's Illustrated earlier this year. I've been saving it for a cold autumnal day just like today and it turned out fabulous! The fresh sage leaves lightly fried with the bacon was probably the best part, but it was all delicous.
Pasta with Butternut Squash and Sage
1/2 lb penne pasta
4 slices bacon, chopped into small pieces
8 large fresh sage leaves, plus 1 tbsp freshly minced
1 tbsp olive oil
1 medium butternut squash (about 2 lbs) peeled, seeded, and cut into 1/2 inch dice
1 tbps unsalted butter
1 cup thinly sliced scallions
1/4 tsp freshly grated nutmeg
1 tsp sugar
salt and pepper
2 cups chicken broth
2 tbsp grated Parmesan
4 tsp fresh lemon juice
1/3 cup sliced almonds, toasted

Cook penne pasta. Drain, coat with olive oil to keep from sticking, cover, and set aside.

Cook bacon in large soup pot over medium heat until crisp and brown. Add whole sage leaves and cook until fragrant, about 1 minute. Remove bacon and sage with slotted spoon.

Return soup pot to heat and add olive oil to bacon drippings. Add squash and cook without stirring, until beginning to caramelize, 4 to 5 minutes. Stir and cook 3 to 4 minutes longer, stirring occasionally. Add butter, allowing to melt about 30 seconds. Add scallions, nutmeg, sugar, 1/2 tsp salt, 3/4 tsp pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer, continue to cook until squash is tender, 1 to 3 minutes longer.

Add pasta to squash mixture; stir in 2 tbsp Parmesan chees, lemon juice, reserved bacon and sage mixture, and almonds.

Melon Grape and Lime Salad

This is my own creation and it happens to be delicious! In my opinion, lime zest, lime juice, and honey can turn any fruit combination into fruit salad heaven!
Melon Grape and Lime Salad
3 cups canteloupe, cubed
2 cups watermelon, cubed and seeded
1 cup green grapes, halved
zest and juice from 1 lime
1 tbsp honey

Combine all ingredients. Chill for a few hours before serving.

Dinner with John

Tonight John and I had a dinner date at Cafe Loup, a Parisian-style cafe in the West Village. The entire meal was delicious, but the best part had to be the pomme frites that we shared before dinner (and the company)!

Sirloin and Blue Cheese Salad

This is another delicious recipe from the September issue of Cooking Light...delicious!

Sirloin and Blue Cheese Salad
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt, divided
1/4 tsp black pepper, divided
1 lb lean sirloin steak
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 Tbsp olive oil
6 cups torn Bibb lettuce (I used red leaf and arugula)
3/4 cups sliced, peeled cucumber
1 cup red bell pepper strips
1/2 cup thinly sliced shallots
1/2 cup blue cheese, crumbled
*I also added 1 cubed avocado and 2 Roma tomatoes, chopped and seeded

Combine chili powder, cumin, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper; rub evenly over both sides of steak.

Heat grill pan over medium high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes. Turn steak over; cook 5 minutes. Place steak on cutting board; let stand 5 minutes. Cut across grain into thin slices.

Combine vinegar, mustard, 1/4 tsp salt, and remaining 1/8 tsp black pepper in a small bowl. Stir with a whisk and gradually add oiil while constantly whisking. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.


This is my wonderful grill pan!

Roasted Corn and Potato Chowder

This soup was delicious! I found the recipe in the current issue of Cooking Light. Next time I make this, I'm going to add chicken broth and puree more of the corn. The actual recipe calls for the corn and potatoes to be cooked on an outdoor grill. I don't have one of those, but I do have an amazing grill pan that is a nice substitute. It's seasoned enough that it gave the corn and potatoes a nice smoky flavor.

Grilled Corn and Potato Chowder
1 lb small potatoes (quartered)
salt
4 tbsp butter, divided
4 ears corn, shucked
3/4 cup finely chopped onion
1/8 tsp cayenne pepper
3 cups 2% reduced-fat milk
1/2 cup half-n-half
2 thyme sprigs
3 tbsp finely chopped chives
1 1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper

Heat grill pan over medium high heat.

Place potatoes in large soup pot, cover with water and add salt. Bring to a boil; cook 5 minutes. Drain potatoes, return to pot and coat with olive oil. Put potatoes on grill pan and cook until lightly browned, stirring occasionally, about 10 minutes. Remove potatoes from heat and set aside.

Spread small pats of softened butter to ears of corn (about 1/2 tablespoon each). Put corn on grill at medium high heat and cook until lightly browned on all sides, rotating occasionally (about 15 minutes). Remove from heat and let cool. Slice corn away from cob. Puree one cup of the corn kernals in a food processor.

Reheat soup pot and melt 2 tablespoons butter. Add onion and cook, stirring frequently, about 3 minutes. Season with salt and a dash of cayenne pepper. Add potatoes, corn kernals and puree, milk, half-n-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

Tuscan White Bean Soup - A Favorite!

We had our favorite soup the other night...Tuscan White Bean Soup which I make all the time in the fall and winter. Click here for the recipe!

Chicken and Grapes with Creamy Mustard Sauce and Couscous

I found this recipe in my Rachel Ray cook book recently. I've looked at the recipe before, but it never grabbed my attention until recently. I decided to try it, and we loved it! I know it sounds unusual, but it's really delicious.

Chicken and Grapes with Creamy Mustard Sauce and Couscous

3 tbsp flour

1 tbsp olive oil

2 tbsp butter

1 1/2 lb chicken tenders

salt and pepper

1/3 cup white wine

1 cup half-n-half

1/4 cup grainy stone-ground mustard

1 cup seedless red grapes, halved

2 cups chicken broth

2 cups couscous

Place flour in a shallow bowl. Place a large skillet over medium-high heat; add 1 tbsp olive oil and the butter. Dredge chicken in flour; season with salt and pepper. Add chicken to skillet and cook until browned, 7 or 8 minutes. Add wine and scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute. Combine half-n-half and mustard and pour the mixture over the chicken. Add grapes to the pan and shake to coat chicken and grapes in sauce. Reduce heat to low and simmer 3 to 5 minutes more.

Meanwhile, make the couscous. Bring chicken broth and olive oil to a boil. Add couscous. Remove pan from heat and cover. Let couscous sit 5 minues, then fluff with fork.

Serve mounds couscous with chicken and grapes alongside or over the top.

The Perfect Omelet

For years I have tried over and over to make the perfect omelet, but have never been able to figure out the secret to that perfection. I always burn or over cook the bottom of the omelet and I can't stand the smell or taste of over-cooked eggs.

After recently reading about omelettes in "Julie & Julia" and then getting Mastering the Art of French Cooking (where omelettes are explained in full detail for many pages complete with illustrations) I was inspired to seriously try to learn the secret of the omelet. I've made about 6 attempts in the last few weeks and I think I've got it down!

First, melt 1 tablespoon butter in a hot pan, rotating the pan to coat all edges. Then pour in 2 beaten eggs seasoned with salt and pepper, hold the pan at a 45 degree angle with one hand and stir the eggs quickly and constantly with the other hand. Keep shaking the pan back and forth and lifting the edges of the eggs with a spatula. The filling can be sprinkled in just before the eggs are done. Then holding the pan over a the plate, lift the edge of the omelet farthest away from the plate and begin rolling it like an enchilada so that it rolls off the pan and onto the plate.

I guess the secret is all in the way you hold the pan and keep it constatly shaking. And it's also amazing what a tablespoon of butter can do to food. Unfortunately, omelettes are not photogenic, so this picture in no way conveys just how fabulously delicious it really was.

I've been making herbs and parmesan omelettes with rosemary, scallions, thyme, and fresh grated parm.