I apologize yet again for not posting for a while but I’ve been very busy in the midst of wedding planning! So this will probably be my last post until I return from my honeymoon at the end of May and then I promise I will be more consistent with posting new recipes, gardening tips and design ideas.

These bars are probably one of the most decadent and amazing things I have ever made. I got the recipe from Sunset Magazine/MyRecipes.com where I used to work as an online editor. I made the mistake of bringing them to work a few months back and now I get requests for them all the time. They are not difficult to execute but require three steps so they take some time to make.

You start by making a rich and buttery shortbread layer that you bake then allow to cool. Then you melt caramels and milk and pour that layer over the shortbread and let it set in the fridge. Lastly, you make a homemade brownie mixture and pour over the caramel layer then bake again in the oven. They are gooey and chocolately and buttery with a nice flakey bottom from the shortbread. I highly recommend these. They are divine and dangerous!

Recipe:

• 1 1/2 cups (3/4 lb.) butter $
• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 12 ounces individually wrapped soft caramels, such as Kraft
• 1/4 cup whole milk
• 10 ounce bittersweet or semisweet chocolate, finely chopped
• 3 large eggs $
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cut 1 cup butter into chunks. In the bowl of a food processor, combine 2 cups flour, 1/2 cup sugar, cornstarch, and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9- by 13-inch baking pan. Bake in a 325° regular or convection oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely

Meanwhile, unwrap caramels and place in a microwave-safe bowl with milk. Cook in a microwave oven on full power (100%) for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.

In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2 cup butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4 cup sugar, eggs, and vanilla until well blended. Stir in remaining 1/2 cup flour, baking powder, and salt until well blended.

Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.

Bake in a 350° regular or convection oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.

In January I had the privilege and pleasure to get a private tour of our friend’s dairy in Wiggins, MS. I can honestly say that it was the best milk and some of the best cheese that I have ever had. They showed us how the cows are brought in, milked and then entire pasteurization and bottling process. Then we got to see how they make all the cheeses and sample everything! The milk is not homogenized so it’s richer and more creamy than typical milk you buy in the grocery store but it is so smooth and fresh that if you love milk, you will love this!

In both photos working from 12 o’clock and moving clockwise there is there standard cow’s milks cheddar, jalapeno  cheddar, mozzarella and sun-dried tomato cheddar. The regular cheddar is flavorful and you can almost smell the cow. It is great on a burger. The others are great on their own, or with crackers. My personal favorite was the mozzarella.

They also make butter and cheese spreads (pictured above left).

Unfortunately I do not think you can order the products online but if you are ever in the area, I highly recommend a tour. You can find them on Facebook here.

Moving on to the good stuff: In the past year or so, my good friend Tara’s obsession with French Onion Soup has rubbed off on me and now I find myself craving it more often than not. There is a place here in New Orleans that makes a great version with a couple locations which both conveniently happen to be near my office and my home making it easy for me to run out and get it at a moment’s notice. However, I decided since I love the stuff so much, I might as well try to make it myself. HUGE SUCCESS!

I adapted this recipe from a couple recipes from the Food Network and used ingredients that I prefer. For example, some recipes call for Parmesan cheese, but I chose Gruyere cheese because I like the nutty richness of the cheese and it pulls and breaks up great in the broth. I also used red wine to deglaze the pan where some recipes use cognac or sherry. The fun part is putting the soup in individual crocks or ramekins, covering it with cheese and putting it under the broiler.

In true Parisian style, I served it with a frisee and mixed green salad with thinkly sliced radishes and a lemon vinaigrette. Bon Appetit! * I promise my next post will come sooner that 3 months away this time!

Recipe:

• 2 tablespoons butter
• 4 Large yellow onions (about 2 lbs ), thinly sliced with the grain to hold their shape
• Kosher salt and freshly ground black pepper
• 1 teaspoon flour
• 1/2 cup red wine
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 12 cups beef stock
• 2 cups chicken stock
• 1 Cup grated Gruyere Cheese
•  Baguette slices, cut on the bias (about 1 Inch thick)

I know strawberry season is over but they are still plentiful in grocery stores so you can still use this recipe through the end of August. And of course, as a devoted reader, you will pin this and save it for later.

I made this pie back in May for a friend’s wedding and I was surprised at how good it turned out. I’m not going to lie, I used a Pilsbury store-bought crust after 2 attempts at homemade crusts that resulted in epic fails. I used a recipe that included vodka and the crust fell in on itself – I don’t recommend vodka.

This recipe for the filling is fairly simple and I got it from the Joy of Baking. It includes fresh strawberries and frozen raspberries. The hardest part is putting the thawed raspberries through a strainer to get out all the seeds and pulp. It just takes, time but it isn’t difficult. Then you boil the jam, raspberry juice and sugar, add the gelatin and create a filling to mix with the strawberries and hold them together. It’s a great flavor – not too sweet and adds a nice tartness from the berries and lemon juice.

Recipe:

Crust

Be a cheater like me and use the refrigerated store-bought kind. If you have a good fool-proof recipe, you can use it…show off.

Filling:

• 12 ounce bag frozen unsweetened raspberries
• 3/4 cup granulated white sugar
• 2 tablespoons seedless blackberry or raspberry jam
• 1/4 cup cold water
• 1 package (1/4 ounce) unflavored gelatin
• 1 1/2 teaspoons freshlemonjuice
• 4 cups (about 2 pounds) fresh strawberries

Thaw the frozen unsweetened raspberries and then transfer to a fine mesh strainer placedover a large bowl. Gently press the berries with the back of a large spoon to release their juices. (All that should remain in the strainer is the raspberry seeds.) Put the raspberry juice, along with the sugar and jam, in a medium sized saucepan over medium heat. Stir until the jam dissolves and the sauce just comes to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally.

Meanwhile, in a small measuring cup sprinkle the unflavored gelatin over 1/4 cup (60 ml) of cold water. Let this mixture sit for about 5 -10 minutes, or until it becomes softened and spongy, and then microwave about 20 seconds or until the gelatin has completely dissolved.Remove the raspberry juice from the heat and stir in the dissolved gelatin and lemon juice. Transfer to a bowl and refrigerate until the mixture starts to gel, stirring periodically (this takes about an hour).

Meanwhile, cut the strawberries into bite-sized chunks. Place the strawberries in a large bowl and fold in the thickened raspberry juice, making sure all the strawberries are coated with the sauce. Pour the strawberries into the baked and cooled pie shell and place in the refrigerator until firm (about three hours). Serve with softly whipped cream, if desired. Cover and refrigerate any leftovers. This pie can be stored in the refrigerator for a couple of days.

Filed under: Desserts Tagged: pies, strawberries, Strawberry desserts ]]> http://domesticwannabe.com/2012/08/06/strawberry-pie/feed/ 0 asgriffin12 Straberry Pie_1 Strawberry Pie_2 pinit http://domesticwannabe.com/2012/06/25/guest-recipe-crab-stuffed-mirliton/ http://domesticwannabe.com/2012/06/25/guest-recipe-crab-stuffed-mirliton/#comments Mon, 25 Jun 2012 04:04:03 +0000 asgriffin12 http://domesticwannabe.com/?p=600 ]]>

A few weeks ago our good friends Ryan and Jessica came and stayed with us and were honestly the BEST house guests I’ve ever had. They own a well-known Creole restaurant in Los Angeles called Harold and Belles. Ryan’s grandfather, who is originally from New Orleans, started the restaurant in 1969 and Ryan and his father have built the restaurant into a fine-dining establishment specializing in authentic New Orleans-style and Creole cuisine.

Needless to say, Ryan is an AMAZING cook. He made us several feasts during his stay including, Shrimp Remoulade, Crawfish pasta, bread pudding and Banana’s Foster but the one that I had never had before was his Crab-Stuffed Mirlitons.

Mirliton, also known as Chayote, is a green, pear shaped gourd that is similar to squash in flavor and texture but is more fleshy and thick when cooked. It has a very clean, simple flavor that is enhanced by Ryan’s awesome crab stuffing and creole seasoning.

Ryan starts by boiling the mirlitons in his restaurant’s famous creole seasoning to add flavor right off the bat.

He then removes the mirlitons from the boiling water and cuts them in halves and removes the center. (You can eat this flesh or add it to the stuffing for volume).

As the mirlitons cool, Ryan makes the stuffing, starting with a basic roux and then adding the shrimp and crab last.

I’m so excited to share this recipe with you all and showcase Ryan and his restaurant. If you are ever in the Los Angeles area, I highly recommend stopping by. Now that I live in New Orleans, I’ve had my fare share of Creole cuisine and I can honestly say, this is the real deal.

Bon appetit!

Recipe:

• 4 large mirlitons
• 1 16 oz. container crab claw meat
• 1 cup chopped shrimp
• 1 Green Bell Pepper (finely chopped)
• 1 Yellow Onion (finely chopped)
• 2 stalks Celery (finely chopped)
• 4 Cloves Garlic (minced)
• 1/3 Cup Italian Seasoned Breadcrumbs
• 2 Tablespoons Harold and Belle’s Creole Seasoning
• 2 Tablespoons Olive Oil

Add mirliton and 2 tablespoons Harold and Belle’s seasoning to a large pot of boiling water and boil  for 30 minutes or until mirliton are tender to the fork. Remove Mirlton from pot and cut in half length wise starting from crease at bottom of the Mirliton. Remove hearts (disc-shaped layers) on surface  of Mirliton and discard (or eat!). Carefully remove 1-2 tablespoons of flesh with a pairing knife and save for later. This creates  the pocket for your crab stuffing and will be added to the stuffing later.

For crab stuffing heat 2 tablespoons olive oil in a large saucepan. Add onion, bell peppers and celery and cook until tender. Mix in a heaping tablespoon of Harold and Belle’s seasoning and then add shrimp and crab meat. Simmer stuffing at medium heat for 5 minutes stirring occasionally.  Chop mirliton flesh that you saved earlier and add to stuffing mixture. Let simmer for 5 minutes. Add breadcrumbs and mix well. Remove from heat.

Set mirliton halves on a baking sheet and stuff each half with 1-2 heaping tablespoons of stuffing mixture. Bake at 350 degrees for 20-30 minutes.

In an effort to get fit for my wedding next year, I’ve been trying hard to eat healthy. And even though that means giving up some of my favorite comfort foods and best recipes, it also opens windows for new recipes and cooking with new flavors and ingredients. I made this recipe up based on some kebabs I’ve had in Indian and Lebanese restaurants. It’s delicious, quick and easy!

Marinating the chicken in a yogurt mixture keeps the meat tender and juicy while grilling. I found a Tandoori spice blend at World Market and I used Madras curry powder for a warm and smoky flavor.

If you are using wooden skewers, make sure to soak them in water for about an hour, fully submerged, before you skew your ingredients and start grilling.

I added grilled onions and I meant to use red bell peppers but forgot them at the grocery store, hence why you don’t see the in the photos. But overall this recipe is great to pair with Indian or Mediterranean flavors and its super easy and inexpensive. I paired it with tzatziki and a Greek salad and it was light, yet full of great flavors.

Recipe:

• 1 1/2 cups plain low-fat yogurt, divided
• 1 tablespoon Tandoori Spice Blend (Cost Plus World Market)
• 1 teaspoon Madras curry powder
• 2 garlic cloves, minced
• 1 teaspoons plus salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
• 1 red onion, chopped into 1 inch pieces
• 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
• Six 8-in. skewers

Combine yogurt, tandoori seasoning, curry powder, garlic, salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.

Thread chicken, onion and bell pepper onto skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Serve.

I have so many ideas in store that my blog may turn from food heavy to design heavy for a while, but I promise to fill it with great ideas. The first project on my list is to paint my master bedroom from the currently god awful tangerine mess that it is into a beautiful slate grey with white and black furniture and accents. This room from Elle Decor gave me inspiration for the color and I’ve always loved Hollywood Regency style so I will be adding touches of glam with lacquer white mirrors and accents and white bedding. I can’t wait to show you the before and after! But you have to stay tuned until my parents get here in June to help me paint…

In the meantime, be prepared for more great pie recipes as I begin practicing pies to make for my friend’s wedding… S’mores, Strawberry and Peach, Oh My!

I know what you are thinking…”More soup!!?” But I promise this will be the last soup for a while. In an effort to get in better shape for my upcoming wedding next year, I’ve been eating a lot more healthy so this cheesy, creamy soup was one of my last hurrahs before a significant diet change. I LOVE Broccoli Cheese Soup and I saw this on the Pioneer Woman’s blog and decided it would be a good one to try.  I followed this recipe fairly closely (as you know, I typically make variations) but I added more cheese, salt and pepper, because I felt it needed a hint of more flavor. I suggest adding the seasonings and tasting as you go to make it fitting to your taste buds.

The soup starts out like any normal soup base, saute onions until they are translucent, then add seasonings and vegetables following by stock, water or cream. Once the broccoli was in, I used my hand held immersion blender (one of my new favorite gadgets) to get the soup to more creamy consistency. I left in chunks of broccoli because I like the texture. You can also put it in a blender.

This soup may not be the best for a diet but it hits that comfort food spot that is warm, cheesy goodness. It’s also very cheap and east to make. Enjoy!

Recipe

• 1 whole Onion, Diced
• 1 stick 1/2 Cup Butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups Half-and-half
• 4 heads Broccoli Cut Into Florets
• 1 pinch Nutmeg
• 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper
• Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or use an immersion blender and blend until smooth. You can also transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

I’ll admit it, I love Valentine’s Day: it’s just another excuse for me to bake. I saw this Brownie Heart Cupcake recipe from Martha Stewart and it’s been on my long list of things to try. I think this is one of my top 3 favorite cupcake recipes I’ve ever made. Not only are they adorable, but they are surprisingly very easy and delicious! Gooey chocolate cake with a crispy brownie surface and topped off with sweet buttercream frosting. You owe it to yourself to try these!

Recipe:           

• Vegetable oil, cooking spray
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 3 sticks unsalted butter, cut into pieces
• 12 ounces unsweetened chocolate, coarsely chopped
• 3 cups sugar
• 6 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• Basic Buttercream

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.

Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.

Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a brownie heart.

Even though the weather has been relatively warm and beautiful down here in New Orleans, I have still been in soup mode. There have been a few chilly winter days down here – even a few nights where I had to bring in my herbs – so even a couple cold days have been incentive for me to whip up some great soups.

This recipe is very similar to Mexican Tortilla Soup and I based it on an Ina Garten recipe for Mexican Chicken Soup. But instead of using chicken, I used my leftover turkey from the holidays. Don’t worry, I made this back in November so I haven’t kept my leftover turkey for that long.

The base starts out like any basic soup but then you add tomatoes in puree, fresh jalapenos, cumin and coriander for great Mexican flavors. I add some of the seeds from the jalapeno for more heat because I like mine extra spicy. But my favorite part is the toppings! Add freshly chopped cilantro, crushed tortilla chips, a dollop of sour cream, grated Cheddar cheese and generous chunks of avocado for a delicious and balanced meal in a bowl! Buen provecho!

Recipe

• 3 Cups Shredded Turkey Meat
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts low-sodium chicken stock
• 1 (28-ounce) can whole tomatoes in puree, crushed
• 1 6 oz. can whole corn kernels
• 1 8 oz. can Black Beans, drained and rinsed
• 2 to 4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed

• 1/4 to 1/2 cup chopped fresh cilantro leaves
• 1 Avocado, chopped into thick chunks
• Sour Cream
• Crushed tortilla chips, about 1/4 cup for each bowl

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt, 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded turkey, corn and black beans and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.