It is almost summer like weather here in Orange County. Coming home and having it light out is so nice, I love this time of year.   It feels like we have skipped spring and are into summer.  Tonight I made Fusion Risotto for the first time in a very long time.  I was introduced to a version of this at a class I took when I first became a personal chef.

This risotto has a hint of the caribbean with the red curry paste and paprika.  It is slightly sweet with a hint of heat.  I add in peppers and snap peas but you could substitute asparagus if you’d like.  Instead of sauteeing I like to grill vegetables to put on top.  I like the combination of creamy risotto and crunch vegetables.

Fusion Risotto with Peppers and Sugar Snap Peas

3 tablespoons olive oil
1 tablespoon butter
1 large shallot, minced
3 cloves garlic, minced
3 inch piece of fresh ginger, grated
1/2  tsp Thai red curry paste
2 tsp sweet paprika
1 1/2 cups Arborio Rice
2/3 cups sherry
2 – 4 cups low sodium chicken stock
1 1/2 cups light coconut milk
Kosher salt
Freshly ground pepper
1 red bell pepper, diced
1 yellow pepper, diced
1/2 cup sugar snap peas
3 tbsp fresh cilantro, chopped

2 limes, cut into quarters lengthwise
Heat  chicken stock in saucepan.

Heat 4 tbsp oil in large sauté pan.  Add shallots, garlic & ginger. When shallots are soft, add curry paste, paprika and Arborio rice, stirring to coat. Add sherry and deglaze plan. Add 1 cup of stock and stir constantly. When stock is absorbed, add the coconut milk and stir until absorbed.

Add chicken stock 1 cup at a time until rice is creamy and tender.  Season to taste.

Saute red and yellow peppers & sugar snap peas until just starting to be tender (4 minutes) Add the vegetables to the risotto & stir to blend.

Sprinkle with cilantro and place limes as decorative touch around rim of serving bowl.

It is time change this weekend and I can’t wait for spring and summer. Today it is a beautiful and sunny day. Did you remember to turn that clock forward?

Spring means it is  time to grill and I immediately thought of Indonesian Ginger Chicken.  When I was catering this was a popular appetizer.  The Satay Sauce is sweet and spicy.

If you want to serve individually take small plastic or glass cups.  Place a tablespoon of the sauce in the bottom and serve on a small skewer standing up in the glass.

Indonesian Ginger Chicken
adapted from The Barefoot Contessa

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
4-6 boneless, skinless chicken breasts

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Place the chicken in a large plastic bag and pour the sauce over. Seal the bag and marinate overnight in the refrigerator.

Heat a grill pan or grill and grill the both sides of the chicken.  If you are doing a large amount you can grill each side and place in the oven at 350 degrees to finish off for 10 minutes.

Let the chicken rest and then cut into slices and skewer. Serve with Satay Sauce.

Satay Sauce

1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.

This weekend Southern California warmed up to 80 degrees.  It felt very springy and with a big bowl of lemons sitting on my counter I went in search of a “light” lemony (is that a word?) dessert. I found a Meyer Lemon Budino on Epicurious.com.
Budino is the Italian word for pudding.  I had never heard of a lemon budino but it looked good. The budino’s I have had are more pudding like where this is more like a pudding cake.  It is a light and airy dessert bursting with the flavor of Meyer Lemons.  It is good both cold and warm out of the oven.

This came to gather very quickly.  If you don’t use Meyer Lemons you might want to add a a bit more sugar.  Also watch the oven, mine cooked quicker than the recipe said and started to brown.
Meyer Lemon Budino

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk

1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

Before I talk about these Chocolate Pecan Bars let me tell you why it’s been quiet here. This weekend I finally resurfaced in my kitchen.  Two weeks ago my little Max had knee surgery. I learned the challenges of working full time and caring for a puppy that is suddenly contained.  Today, the sutures came out and only a month more of containment.

Are you wondering what brought me back into the kitchen?  My favorite yearly event, the Oscars.  I am movie buff from a movie crazed family.  Which is ironic since I wasn’t  allowed to see many movies growing up.  That Baptist preachers kid thing.  Movies were an escape.  They took me to another place and time. When I was really young we went and saw    at the Cinerama Dome in Hollywood.   In junior high  my dear dad took me to see Gone With The Wind on a big screen.  That is a commitment and love.

These days I love seeing movies through the eyes of my niece and nephews.  This weekend we saw Alice in Wonderland.  Bizarre but good.  Johnny Depp has the talent to make creepy and crazy seem endearing.

Every year my friend Carol and I throw a party.  Some big and dressy, others small and casual.  This year was the small and casual.  However these caught my eye over at Twig and Thistle and I forgot our party was small and casual.  So I made these treat bags for the party

Then I printed these from Twig and Thistle.

Then I made enough food for a small army.  Even Carol’s husband bringing 4 of his friends over after golf didn’t really make a dent.  I may have gone a bit overboard.

After years of looking at this recipe I made the Chocolate Pecan Bars from Barefoot Contessa.  I am hesitant to even list the ingredients.  It is hard to believe Ina hasn’t had a heart attack cooking like this.  Then I dipped these in chocolate.  My mother almost had a heart attack.

This recipe makes enough to give to your family, work and neighbors!  What is your favorite movie memory?  Share in the comments!

Pecan Bars

Recipe by Ina Garten

Crust:

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Milk Chocolate for Dipping (optional)

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Just in case you didn’t get enough sweets on Valentine’s Day I cooked up a rich dessert for you.

I love the combination of orange and chocolate. This tart is a decadent mixture of both.  You start with a chocolate tart dough and fill it with a rich chocolate orange ganache.  It is reminiscent of those chocolate covered oranges you can buy at Trader Joe’s.

These could also be made in bite size tart shells to serve at a large party.

Chocolate Tart Dough
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup chilled unsalted butter, cut into small pieces
2 large egg yolk
2 tablespoons heavy cream, chilled

Ganache Filling
1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1/4 cup milk chocolate chips
2 teaspoons Grand Marnier or other orange liquer

To prepare the tart dough, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined, about 1 minute. Add the egg yolk and vanilla and beat until smooth. Sift in the flour and cocoa powder and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.

Preheat the oven to 325 degrees F. On a lightly floured surface, roll the tart dough to an 18×12-inc rectangle, 3/16 inch thick. Cut out a circle 1 – 1/2 inches larger than your tart pan.  Place dough in tart and using your fingers press the dough to the sides of the tart shell.  Chill for 20 minutes.

Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry looks dry and set. Transfer to a wire rack to cool.

To make the ganache glaze, in a saucepan, bring the cream and liquer to a boil. Place the chocolate in a bowl. Pour the hot cream mixture into the bowl and let sit for 2 minutes, then whisk until smooth. Pour into the prepared tart shell. Let stand until set, about 2 hours, or chill for 1 hour.

Happy Valentines Day!  I hope you are enjoying this weekend. Over the holidays I made these Espresso Shortbreads and loved the delicate flavor.  For Valentines Day I decided to make a version of those in heart shapes, drizzled with chocolate.
They are light with a hint of espresso and a little bit of chocolate.  Wrapped up in cellophane with a little ribbon they would make the perfect Valentine’s Treat.

Espresso Bean Shortbread Hearts
Adapted from Martha Stewart recipe

Makes about 2 1/2 dozen.
2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
6 tablespoons unsalted butter, room temperature
1/4 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
1/2 cup chocolate chips

Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.

Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out hearts with a cookie cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.

While cookies are cooling melt chocolate chips in a saucepan or in the microwave.  Using a toothpick drizzle over the cookies.  Let harden.

Is January really almost over? I can’t believe I haven’t had the chance to share the Tagine of Chicken I made for a dinner party last month.  The recipe is by Colin Cowie, a party planner and author of several entertaining books.

The Tagine is a one pot dish and has this great blend of saffron and aromatics and preserved lemons.  I liked it because I could do the browning, place in the pot and cook while we were enjoying appetizers and wine.

You cook it in a heavy bottom pan.  This dish was traditionally cooked in a glazed tagine but many have the likelihood of lead content so unless you know for sure that yours is lead free, only use the tagine to serve the dish in.

I served this with Couscous with Apricots, Golden Raisins and Almonds. I also used breasts of chicken instead of the whole chicken called out in the recipe.

Tagine of Chicken

2 whole chickens (about 4 pounds each), backs removed, each cut into 8 ­pieces

2 breasts of chicken, bone in, ­halved
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper
4 tablespoons olive ­oil
2 tablespoons unsalted ­butter
1 1/2 teaspoons ground ­cumin
1 1/2 teaspoons ground ­ginger
1 1/2 teaspoons sweet ­paprika
1 teaspoon fresh saffron ­threads
Juice of 1 ­lemon
2 garlic cloves, finely ­minced
1/2 cup white ­wine
1 1/2 cups chicken stock
1 cup pitted green or purple olives (if hard, blanch in boiling water for 2 minutes, or until tender)
2 preserved lemons, cut into 1/4-inch dice
1 tablespoon chopped fresh flat leaf ­parsley
1 tablespoon chopped fresh ­cilantro

Preheat the oven to 350 ­F.

Season the whole chicken and breasts with the salt and pepper. Place the oil in a large ovenproof skillet or Dutch oven over medium­-­high heat. Add the chicken in batches (don’t crowd the pan) and brown on all sides, about 5 minutes each batch.

When all the chicken is browned, remove the excess fat from the skillet and return all of the chicken pieces to the skillet. Add the butter, cumin, ginger, paprika, saffron, lemon juice, garlic, white wine, and stock and bring to a boil. Cover the skillet, place in the oven, and bake for 30 minutes. Add the olives and lemons, basting and turning the chicken. Leave the skillet uncovered, and bake for an additional 10 ­minutes.

Transfer the contents of the skillet to the tagine, sprinkle with parsley and cilantro, and serve immediately with the couscous on the side.

Looking for new cookie recipes I discovered these Espresso Chocolate Shortbread cookies over at Smitten Kitchen.  How can you go wrong with espresso and chocolate and shortbread.  I was sold at the recipe but then I took a bite.They melt in your mouth.

These are from Dorie Greenspan’s “Baking From My Home to Yours”.  It is a great cookbook full of amazing treats.  These cookies are buttery with a hint of coffee and sweet, but not too sweet, and chocolate.  Deb was right when she said they get better with age.  I had these in a tin for over a week.  My friend was going to freeze some of hers for later.

The recipe calls for putting the dough in a ziplock bag to roll.  It was so easy.  No sticky rolling pin and board. A trick I will continue to use. I did not sprinkle with sugar, they were perfect as is.Espresso Chocolate Shortbread
Adapted from Smitten Kitchen/Dorie Greenspan

Makes 32 cookies

1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Dissolve the espresso in the boiling water, and set aside to cool to tepid.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

I am part of the 10in2010 group with the goal of eating healthier and getting more exercise.
Looking through Cooking Light online I found these amazing Roasted Banana Bars with
Brown Butter Pecan Frosting. People looked at my skeptically when I said it was from
Cooking Light.

It was all I could do to not just eat the  roasted bananas and caramel sauce out of the pan.  The
sauce was sizzling around the roasted bananas.  Roasting the bananas gives the cake a subtle carmel flavor and adds to the richness of this dessert.

On another note my cousin Cassie has started blogging.  Her latest entry features Deviled Eggs.  While I am not a fan of these, my entire family is.  My mom usually brings them to family dinners, but it looks like Cassie is going to give her some competition.  Go over and say hi.

Roasted Banana Bars with Browned Butter Pecan Frosting
by Cookinglight.com

Each serving has 221 calories.

2  cups  sliced ripe banana (about 3 medium)
1/3  cup  packed dark brown sugar
1  tablespoon  butter, chilled and cut into small pieces
9  ounces  cake flour (about 2 1/4 cups)
3/4  teaspoon  baking soda
1/2  teaspoon  baking powder
1/4  cup  nonfat buttermilk
1  teaspoon  vanilla extract
1/2  cup  butter, softened
1 1/4  cups  granulated sugar
2  large eggs
Baking spray with flour

Frosting:
1/4  cup  butter
2  cups  powdered sugar
1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
1  teaspoon  vanilla extract
1/8 cup non fat milk
1/4  cup  chopped pecans, toasted

Preheat oven to 400°.
To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

Reduce the oven temperature to 375°.

Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Add non fat milk if needed to thin out. Spread frosting over cooled bars. Sprinkle with pecans.

We had a tornado in Southern California yesterday.  I have lived here all my life and don’t think I ever heard of one.  We are getting pounded by rain.  I walked out of my office to a river running down the street. I try not to complain knowing we are seriously spoiled with beautiful weather but try getting to your car when a river stands between.

These cold rainy nights makes me crave something warm and sweet.  Inspired by a recipe I saw over at Food Loves Writing, one of the fun new food blogs I discovered last year, I made these Caramel Roasted Pears.

This recipe is so incredibly easy.  You dump it all in a pan and bake it while you are eating dinner.  What comes out is this creamy caramel sauce and soft, sweet pears. The first time I served this my dinner guests were craving more.

Roasted Pears In Caramel Sauce

4 pears, sliced in half, core scooped out
5 tablespoons butter
1 cup dark brown sugar packed
Half a lemon
1 teaspoon cinnamon
Vanilla ice cream

Heat oven to 400 degrees. Place butter in a 13 x 9 baking pan: set in the heating oven until it melts.

Mix sugar and cinnamon together and sprinkle over melted butter, then place pears, cut side down. Squeeze juice from half a lemon all over and put lemon, cut side down, in the pan with the fruit. Bake until tender, 30 minutes.

Remove pan from oven, turn pears over and use a pastry brush or spoon to baste the fruit with pan juices. Return to oven; bake until golden and glossy, about 10 minutes longer.

Let cool slightly before serving.
Top with a scoop of ice cream and drizzle the caramel sauce over the top