Better Homes and Gardens New Cookbook: Candied Sweet Potatoes

I think this may be one of my mom's favorite dishes.  These potatoes have not missed a Thanksgiving.  And now apparently we're eating them for Easter also.  Not that I mind.  Yes, that's browned melted marshmallows on top.  Yes, I always try to take the top pieces with the most marshmallow.

Candied Sweet Potatoes
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

3 large sweet potatoes, cooked and peeled
¾ cup packed light brown sugar
1 teaspoon salt
¼ cup (½ stick) unsalted butter
½ cup miniature marshmallows

Preheat the oven to 375°F.

Cut the sweet potatoes into ½-inch slices.  Layer the potatoes in a buttered 1½-quart casserole dish with the brown sugar, salt, and butter, ending with sugar and butter.  Bake, uncovered, about 30 minutes, or until glazed.  Add marshmallows the last 5 minutes; brown lightly.

Makes 6 servings

Kale Cranberry Almond Salad

Okay, I have a new addiction.  And it's to kale.  I know, I know, you were thinking I was going to say dark chocolate or Gruyere cheese or ribeye steak.  Don't worry, I'll probably develop an addiction to them in due course.  But right now it's kale.  I think kale is still making big headlines at the market because it has been unbelievably god-awful cold for so long this year.  Last night it got down to 35°F, and it's APRIL.

But I digress.  Kale.  In a salad.  With crunchy almonds and sweet-tart Craisins.  And an orange vinaigrette.  This stuff is amazing.  I think you could probably even get kale non-believers to jump on the bandwagon.  And unlike loads of chocolate and cheese and steak, you can eat a big bowl of this and not feel the least bit guilty.  And kale doesn't wilt!  Double bonus!

Kale Cranberry Almond Salad

½ cup canola oil
¼ cup rice vinegar
¼ cup orange juice
1 tablespoon minced shallots
½ teaspoon grated fresh ginger root
1 teaspoon sesame oil
1 large bunch of raw curly leaf kale, washed, stemmed, and torn into pieces
½ cup (2 ounces) slivered almonds
½ cup Craisins
4 tablespoons crystallized ginger, chopped if large chunks
Salt and pepper to taste

Whisk together the first six ingredients.  Toss with the remaining ingredients in a large bowl.  Eat.

Makes 1 to 4 servings, depending on level of willpower

Vikalinka: Schwartzwälder Kirschtorte (Black Forest Cake)

This year my mom decided she wanted a different kind of chocolate cake.  Something more interesting.  Something like a cake that takes several hours and has three different parts.  ::sighs::  But I can't turn her down.  And I especially can't turn her down if it's Black Forest Cake.  Yes, it gets put in caps.

I found this recipe on the internet, where I joined the hordes of gawkers swooning over the beauty that is a boozy cake.  I had never gotten one to work in the past, mostly because the cherry filling starts to ooze out the sides through the whipped cream, making the cake look like it's bleeding to death.  Not appealing.  But this cake just uses boozy cherries in the middle with no cornstarchy syrup.

Schwartzwälder Kirschtorte (Black Forest Cake)
Adapted from Vikalinka blog

For the cake:
1¾ cups all-purpose flour
1½ cups granulated sugar
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup canola oil
2 teaspoons pure vanilla extract

For the filling:
2½ cups whipping cream

½ cup granulated sugar

2 tablespoons brandy
1 vanilla bean
3 teaspoons powdered gelatin
3 tablespoons cold water

2 (14½-ounce) cans tart cherries in water, drained, soaked in ¼ cup kirsch for an hour

Preheat the oven to 350°F.  Butter and flour two 8-inch cake pans.

In a large bowl of a stand mixer, sift flour and cocoa.  Add sugar, baking powder, baking soda, and salt.  Add the eggs, milk, oil, and vanilla, and beat on medium speed for 2 minutes.  Pour the batter into the prepared pans.  Bake for 30 minutes, or until toothpick inserted in the center comes out clean.  Remove the cakes from the oven and let cool on a wire rack.

In a 1-cup glass measuring cup, combine gelatin and cold water. Let stand for 2 minutes. Place the measuring cup in a microwave and heat for 15 seconds until the gelatin is completely dissolved.

Run a sharp knife along the length of a vanilla bean, open it, and with a blade of a dull knife, scrape out the seeds.  In a large mixing bowl, beat whipping cream, sugar, vanilla bean seeds, and brandy on medium speed while gradually drizzling gelatin mixture over cream mixture. Continue beating cream mixture until stiff peaks form (tips stand straight up). Adding gelatin to the filling gives it more stability.

Drain the cherries, reserving the kirsch.  Set aside 8 cherries for decoration, if desired.  Cut each cake layer in two to make four layers.  Brush each layer with the reserved kirsch, and then fill with the cream filling and cherries. Leave ¼ of the cream filling for the sides and the top.  Cover the sides and the top of the cake with the cream filling.

Decorate with reserved cherries.  Chill in the fridge for the cream filling to set. Keep refrigerated.

Makes 8 to 10 servings.

Cook's Illustrated: Blueberry Almond Streusel Muffins

I've been on an almond kick lately.  I think it started back around Christmas when I made almond bars and they practically melted in my mouth.  Now I want to put almonds on everything.  EVERYTHING.  Okay, maybe not everything, but anything that works.  And since I had a container of blueberries in my fridge, that anything was muffins.

I've never really gotten a recipe from Cook's Illustrated to turn out as fabulously as everyone claims they do.  They always seem just...meh.  This one was definitely different.  Probably the best blueberry muffin recipe I've ever made.  They come out tender with a crunchy top.  Note: Immediately shove some in the freezer so you don't end up making a pig of yourself.

Blueberry Almond Streusel Muffins
Loosely adapted from Bakeaway with Me blog and Cook’s Illustrated magazine, May/June 2009

6 ounces (½ pint) fresh blueberries, picked over
1⅛ cups granulated sugar
2 cups all-purpose flour
½ cup almond meal
2½ teaspoons baking powder
1 teaspoon sea salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted, browned, and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
Streusel Topping
Sliced almonds (optional)

Preheat oven to 375°F. Prepare standard muffin tins with nonstick cooking spray or liners.

Whisk flour, almond meal, baking powder, and salt together in large bowl.

Whisk sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk, vanilla extract, and almond extract. Using rubber spatula, fold egg mixture and blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel and almonds evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Makes 15 muffins

Streusel Topping
3 tablespoons granulated sugar
3 tablespoons brown sugar
⅓ cup all-purpose flour
5 tablespoons melted butter

Combine ingredients until it is the size of peas and set aside. Add additional flour to achieve correct consistency, if needed.

Bang Bang Shrimp

Am I the last person on the planet to discover this dish?  I had it for the first time when I lived in New Jersey.  I blame it on the fact that there is no Bonefish Grill in Dallas.  And no, I am not driving to Southlake.  I think this recipe does some justice to a pound of fabulous shrimp, whether or not it's close to the original.  Crispy, spicy, tangy...I say it feeds 2 to 4 based on portions, but let's be honest here.  You're not going to tell anyone you made this, are you?

Bang Bang Shrimp

1 pound high-quality fresh raw shrimp
1 cup buttermilk
1 cup all-purpose flour
½ teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons freshly ground black pepper
2 teaspoons salt
Peanut oil, for frying
Chili Aioli
2 green onions, green and light green parts only, sliced
Shredded iceburg lettuce

Clean and devein shrimp, including removing tails. Soak in buttermilk, refrigerated, for 30 to 45 minutes.

Combine flour, cayenne, garlic powder, onion powder, black pepper, and salt. Dredge shrimp in seasoned flour mixture. Heat peanut oil in a deep pan or Dutch oven to 350-360°F. Deep fry the shrimp in batches for 2 minutes. The shrimp should be light golden brown. Remove shrimp and drain on paper towels.

Place the shrimp in a large bowl and add half of the sauce and toss to coat while warm. Add more sauce as needed to coat evenly. Serve shrimp on a bed of shredded lettuce and garnish with green onion.

Makes 4 appetizer servings or 2 dinner portions

Chili Aioli
½ cup mayonnaise
2 tablespoons Huy Fong Chili Garlic Sauce
2 tablespoons Mae Ploy Thai Sweet Chili Sauce
1 teaspoon lemon juice

Granulated sugar and salt, if needed, to taste

Combine all ingredients and mix well.

Shiva Indian Restaurant: Saag Paneer

I can't even remember when I first started eating Indian food.  I'm sure a friend dragged me to a buffet and pointed at what wasn't too scary for a naive white girl.  But it was a revelation.  Indian food is so complex...so full of spice (and not just the hot stuff)...that it hits your tongue like a little nuclear bomb.  Yes, I think it's that good.

I always look for saag paneer when I visit an Indian restaurant, and I just can't seem to make it through a home-cooked Indian meal without making a pot for the side.  Except for the side turns into enough-for-lunch-for-a-week.  Not that I mind.

Saag Paneer
Adapted from Shiva Indian Restaurant in Houston, TX

1 large onion
6 cloves garlic
1 ounce fresh ginger
1 (1-pound) bag frozen chopped spinach
1 cup plain Greek or Indian yogurt
½ cup buttermilk
1 teaspoon chili powder
2 teaspoons garam masala
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 cup heavy whipping cream
6-8 ounces paneer, cut into small cubes
1½ to 2 teaspoons salt, to taste
Pinch of sugar

Grind the onion, garlic, and ginger into a fine paste.

In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, and spices.  Simmer at medium heat for 20 to 30 minutes.  Pour the spinach mixture carefully into a large food processor or blender.  Process until the spinach is creamier and no longer chunky, 30 seconds to 1 minute.  Pour the mixture back into the pan.

Add the whipping cream and simmer the mixture for another 10 to 15 minutes, or until the spinach has a thick, creamy consistency.  Add the cheese, and simmer for 5 minutes until warmed through.  Season with salt and a pinch of sugar if the spinach is too sour.

Makes 6 servings

Shrimp Dip and Costco's Artichoke and Jalapeño Dip

Who has a girl's night out scheduled tonight?  I DO!  Wow, that was a little overenthusiastic.  I think I'm just so fed up with all of the bad dates I've been going on that I need some time with the girls.  We're going to drink, watch movies, and eat a ton of dip.  My friend has already promised me some super fabulous seven layer dip, so I had to figure out my contribution.

So, the shrimp dip is based on a recipe my grandmother handed down to my mother.  I have no clue where she got it from, but it's pretty darn delicious.  I tweaked it a little bit with some dill and lemon, but otherwise, it's the same darn thing.   The other dip I made is based on that luscious artichoke and jalapeño dip you can buy in tubs at Costco.  Alas, I don't have a Costco card, so I had to find another way to ease my craving.  I looked up the ingredients on the label, and knowing that they all go in weight order, I managed to pull off something pretty incredible.  I've listed the weights along with the approximate measurements, because honestly, the weights are probably more accurate.  Good excuse to go buy a cheap kitchen scale.  Totally worth it.

Shrimp Dip

6 ounces cream cheese
1 tablespoon fresh chives, minced
1 tablespoon jarred pimento, minced

1 tablespoon fresh dill, minced
1 cup sour cream
¼ cup finely chopped green onion
1 (4-ounce) can tiny shrimp, drained
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

½ teaspoon lemon zest

¼ teaspoon Tabasco sauce (or more if you like it spicy)

Blend together cream cheese, chives, pimento, sour cream, green onion, and shrimp. Add mayonnaise and Worcestershire sauce. Mix well. Sprinkle with parsley flakes.

Note: The original recipe called for 1 (3-ounce) package of cream cheese with chives and 1 (3-ounce) package of cream cheese with pimento. Both products have been discontinued, and the recipe above reflects appropriate substitutions.

Makes 8 servings

Artichoke and Jalapeño Dip

1 package cream cheese (8 ounces)
1½ cups shredded Monterey Jack cheese (6 ounces)
¾ (14-ounce) can artichoke hearts, drained (6 ounces)
½ cup mayonnaise (4 ounces)
¼ medium onion, cut into small chunks (2 ounces)
3 tablespoons pickled jalapeño slices (1½ ounces)
2 cloves garlic (¼ ounce)
1 teaspoon cornstarch (¼ ounce)
1 teaspoon sugar (¼ ounce)
1½ teaspoons lemon juice (¼ ounce)
1 tablespoon fresh dill (⅛ ounce)
Sea salt, to taste

Combine the cream cheese and mayonnaise in a food processor and process until smooth.  Add the remaining ingredients and pulse until mixed, but still chunky, or to desired consistency.

Makes 8 servings

How Sweet Eats: Pan-Crisped Salmon with Dijon Cream Sauce and Garlic Panko Crumbs

I was wandering through my local supermarket last night, and I came to the fish department.  Now, I normally just keep walking since the prices tend to be high and the fish to be old, but I happened to glance down.  And what did I see?  A mismarked beauty of a salmon fillet.  The dang thing was only $6.99 a pound.  For sockeye.  You bet I bought that sucker.  But then comes to the problem of how best to cook such a marvelous find.

I quickly scrolled through my Pinterest files (you have no idea how helpful this is), and I came upon this beautiful recipe I had pinned some time back.  The salmon is cooked simply, and the sauce is just a basic mustard cream.  But put it all together, and it's really very yummy.  This is doing fish right.

Pan-Crisped Salmon with Dijon Cream Sauce and Garlic Panko Crumbs

Adapted from How Sweet Eats blog

1½ tablespoons unsalted butter

3 garlic cloves, minced (divided)

½ cup panko breadcrumbs

2 tablespoons Italian parsley, chopped

1 pound salmon filet
¼ teaspoon salt
¼ teaspoon pepper

2 teaspoons olive oil

1 small shallot, diced
2 tablespoons freshly chopped sage or 1½ teaspoons dry rubbed sage

¼ cup dry white wine, such as Chardonnay
¾ cup low-fat evaporated milk
2-3 tablespoons Dijon mustard

Prepare the breadcrumbs first by heating a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in breadcrumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.  When slightly cooled, stir in the chopped parsley.

Heat a large skillet over medium-high heat and add the olive oil. Season the salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opaque in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove the salmon and set aside.

Add the remaining ½ tablespoon of butter to the hot pan, along with the shallot, garlic, and sage. Stir well to coat, then cook for 1 to 2 minutes until sizzling, then add in white wine. Cook for 2 to 3 minutes, allowing it to bubble and slightly reduce, then whisk in the evaporated milk and Dijon mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more Dijon if desired.

Serve salmon immediately, drizzled with Dijon cream sauce and then topped with breadcrumbs.

Makes 2 to 4 servings

Simply Recipes: Cajun Turkey Pot Pie

When the holidays are all over, and you have a freezer full of turkey leftovers, you start searching, somewhat desperately, for something to do with them.  Turkey is delicious and all, but it definitely needs some help in the flavor area.  So when I came across this spicy pot pie, I decided it was the perfect opportunity for my leftover turkey to shine.  Now, the original recipe called for 2 tablespoons of packaged Cajun seasoning, or an "alternative" mix.  The alternative mix did not have any cayenne pepper.  I'm not sure what Cajun seasoning looks like in other states, but here in Texas, we get the real thing from our next door neighbors.  And the second ingredient is...cayenne pepper.  If you used 2 tablespoons of that stuff, you'd be scraping the charred remains of your tongue out of your mouth.  So I reworked the recipe to use the "alternative" spice mixture and added a little bit of cayenne, just enough to make it interesting.  I also replaced the pie crust with a puff pastry, mostly because I just didn't feel like messing with pie crust after all that holiday cooking I finished.

Cajun Turkey Pot Pie
Adapted from Simply Recipes blog

5 tablespoons peanut oil or unsalted butter
3 celery stalks, chopped
1½ cups chopped yellow or white onion
1 large green bell pepper, chopped
2 jalapeño peppers, deveined and seeded, chopped
4 garlic cloves, minced
3 cups diced, cooked turkey meat
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
¾ teaspoon dried thyme
1½ teaspoons paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
¼ teaspoon cayenne pepper
⅓ cup all-purpose flour
2½ cups turkey or chicken stock
1 cup dark beer (brown ale or Guinness)
1 (14½-ounce) can diced fire-roasted tomatoes, drained
½ cup heavy cream
¼ cup chopped parsley
1 sheet puff pastry, defrosted

Heat the oil over medium-high heat and sauté the onion, celery, green pepper, and jalapeño, stirring often, until they are soft, about 6 to 8 minutes. Add the garlic, turkey meat, and all seasonings (through cayenne pepper). Mix well and cook another 1 minute, stirring once or twice.

Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4 to 5 minutes, stirring often and making sure no flour burns on the bottom of the pan. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey. Add the tomatoes and cook until the mixture thickens, about 10 to 15 minutes. Add the heavy cream and parsley, and taste to see if the seasoning needs to be adjusted.  Pour the filling into a 2-quart square casserole.

Lay the puff pastry onto the filling. Bake at 375°F for about 20 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Makes 6 to 8 servings

Spaghetti Squash and Smoked Gouda

I was in the store the other day, and the lady in the checkout line behind me noticed I had a wedge of smoked Gouda.  She proceeded to tell me about the amazing fabulousness of smoked Gouda mac and cheese, and I practically had to wipe the drool off my chin by the time she was done.  For someone who hated that orange Kraft stuff as a kid, mac and cheese certainly has me in its thrall now.

I figured if I was going to stuff my face with cheese sauce, I could at least try to be a teensy bit healthy about it.  That and the fact that a spaghetti squash I had purchased was giving me the evil eye from the second shelf of my fridge for not using it quickly enough.  This dish is not the same as the real deal, but it's still pretty fantastic.

Spaghetti Squash and Smoked Gouda
Very loosely adapted from Thomas Keller

1 medium spaghetti squash
4 ounces applewood smoked bacon, cut into batons
1 tablespoon unsalted butter
3 cloves garlic, minced
2 tablespoons flour
1½ cups whole milk
½ teaspoon salt
Pinch of white pepper
Pinch of cayenne pepper
4 ounces smoked Gouda, shredded
Green onions, sliced, for serving

Cut the spaghetti squash in half, scoop out the seeds and discard them. Put one half of the squash, cut side down, on a ceramic plate, and microwave on HIGH for 6 minutes. Test squash to see if it is soft enough to shred with a fork. If not, continue microwaving until it is done. Repeat with the second half of the squash. Set aside.

Cook bacon in a large skillet over medium-high heat until brown. Using a slotted spoon, remove to a plate lined with paper towels. Set aside.

Add butter to the bacon fat left in the skillet. Lower the heat to medium. When the butter is melted, add the garlic and cook for about 30 seconds. Sprinkle with the flour. Allow the roux to cook for a minute or two, but do not let it burn or brown. Slowly whisk in the milk. Bring the mixture to a simmer and add the salt, white pepper, and cayenne pepper. Lower the heat to medium low and continue to stir until the mixture thickens.

Add the Gouda cheese and stir until the cheese is completely melted. Fold in the cooked and shredded spaghetti squash.

Makes 4 servings