Fajitas

We love Mexican food. It's fresh, easy, and budget-friendly. For these Fajitas, I like to use flank steak, but skirt or hangar steak (or even a london broil sliced in half horizontally) will be delicious. If you are so inclined, use boneless, skinless chicken. Be sure to slice the meat across the grain for tender Fajitas. The results will be fantastic! The key to making them irresistible is cooking the onions and peppers in a cast iron skillet.* Not only does it make your house smell incredible, the cast iron imparts a flavor no other pan can replicate. After you're done with the onions and peppers, just toss the meat into the same pan. Easy, flavorful, and delicious. Yum!

Marinade for Fajitas

2 chipotle peppers in adobo sauce

2 tsp. lime zest (about 1 lime)

Juice from one lime

~1/4 cup chopped red or sweet white onion, like Vidalia

3 tsp. minced garlic

1 tsp. ground cumin

1 tsp. kosher salt

1/4 cup extra virgin olive oil

Blend all ingredients together in a food processor or blender until smooth. Place the marinade in a ziplock bag with ~1-2 lbs flank steak (or whatever meat you choose). Marinate in the fridge for a few hours (overnight is great) or, in a pinch, on the counter for about an hour, turning occasionally.  

Before cooking, wipe off excess marinade** and spray the meat with oil. 

Cook the flank steak in a cast iron pan for 3-5 minutes per side, to the doneness preferred. Let it rest for 10 minutes before slicing into thin slices across the grain. Serve with cooked veggies and warmed tortillas.

* Of course, grilling is perfectly acceptable, too. We eat these year round, so I just make them in a cast iron skillet so I don't freeze during the winter. :)

** I usually pour some of the leftover marinade onto the onions & peppers and reheat them to temperature while the meat is resting. Don't waste any flavor!!

Recipe adapted from Apron Strings

Peanut Butter Krispies

My family loves anything with peanut butter. I think it's genetic, but we would happily put peanut butter on just about anything. These Peanut Butter Krispies are adapted from Miss Mickey's Peanut Butter Balls, and they're deliciously crunchy and not too sweet. They make they perfect after-school snack.

Peanut Butter Krispies

1/2 cup dark brown sugar (can use Splenda Brown Sugar Blend)
1/2 cup light corn syrup
1 cup crunchy peanut butter
1/2 tsp. vanilla extract
3 cups crisp rice cereal

In a large pot, heat brown sugar and corn syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture just starts to boil. Turn off the heat and stir in the peanut butter; mix well. Add cereal and stir to combine. Remove from the heat and let cool enough to use your hands (or a small cookie scoop) to shape into balls ~1-inch diameter. [You'll need to compress them so they'll stay together, so if using a cookie scoop, you'll need to really pack it well.] Let cool completely and enjoy. Yields ~30-35 balls

Note: You may be tempted to add chocolate chips to these, but they will melt and become extremely messy (though tasty) if you do. Instead, add 1-2 Tbsp. cocoa powder to the sugar/corn syrup mixture with the heat off before stirring in the peanut butter. 

I'm Back!

After an entirely too long sabbatical (and two more children), I'm hopefully back to blogging regularly. I have lots of recipes to share!

Greek Caponata

This is my new favorite veggie dish. It's a bit late in the year, but you might find some fresh veggies at farmer's markets. Easy and delicious, this is a great way to convert non-veggie eaters. I've even added a can of canellini beans to make it a complete meal. You can also pour over pasta instead of serving with toasted bread. It makes quite a bit, but that's okay since it's great warm or at room temperature (i.e., leftovers for lunch the next day!).

Greek Caponata

1 (14.5-ounce) can diced tomatoes with their juice (fire roasted are wonderful)
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds (regular eggplant also works, but peel it first, then salt it & let sit for ~15 minutes; rinse & use - removes bitterness)
1 red or yellow onion, peeled and cut into 1-inch wedges
1 potato, cut into 1/2-inch cubes (can leave peel on)
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano

4 to 6 slices toasted sourdough bread, optional for main dish

Directions
Preheat the oven to 400 degrees F.


Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (not the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.


Serve alone as a side, or over toasted sourdough bread or pasta for a main dish.

Adapted from Giada de Laurentiis

Cinnamon Rolls

You've probably heard of Ree Drummond (aka The Pioneer Woman); perhaps you've even seen her blog or tv show on Food Network. Well, her recipe for cinnamon rolls captured my attention quite a while back. It makes a lot (if using the full recipe), and they're really delicous. I've added my own spin and think I've come up with a near-perfect cinnamon roll. The frosting/glaze is still a work in progress, but this is pretty close to perfect for me. She says they can be frozen at any point in the process, but I prefer to bake and glaze mine before freezing. When you reheat them, the glaze soaks into the rolls, allowing you to add more frosting before serving. Y.U.M.

Cinnamon Rolls

Ingredients:
1 quart Whole Milk
1 cup Vegetable or Canola Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets (15 g total)
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour (Unbleached)
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Table Salt
Plenty Of Melted Butter (Salted, not Unsalted, ~1 cup)
1 cup Sugar
1 cup Light Brown Sugar
Generous Sprinkling of Cinnamon
_____
FROSTING:
4 cups Powdered Sugar (~1 lb)
1 tsp. instant coffee
1/4 cup water
1 tsp. maple flavoring/extract
2 Tbsp. maple syrup
3 Tbsp. softened or melted butter (salted)
~4 Tablespoons milk
1/8 tsp. table salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot (i.e., between 100F-110F on a thermometer), sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could use the dough immediately; however, I cover & refrigerate the dough at least overnight before using-no more than 2 days, though. Watch to make sure it doesn't overflow - you can punch it down if needed.)
When ready to prepare rolls: Prepare your pans with butter on the bottom & sides (a pastry brush works well.) Set aside.
Sprinkle rolling surface generously with flour. Take half the dough (1/6th if making mini-rolls) and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough to cover - a pastry brush works well to spread it evenly. Now sprinkle sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting in the middle, begin rolling the dough in a neat line. After you have a roll started, roll from one end across, keeping the roll fairly tight as you go. Next, pinch the seam of the roll to seal it.
Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other part of the dough. Let the rolls rise for 20 to 30 minutes (or until nearly doubled in size), then bake at 350F degrees until light golden brown, about 20-25 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. You want it thick but pourable/spreadable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Recipe adapted from The Pioneer Woman

Topside Granola

I thought I'd found the perfect recipe for granola. That is, until I had the granola from the Topside Inn in Boothbay Harbor, ME. Dark and flavorful, it was perfect on its own or with yogurt. The hosts were gracious enough to share the recipe with me. I tweaked it just a bit, and it really is hard to decide if my 'Best Granola Ever' claim can stand against this recipe.

We'll just call it a tie.

Topside Granola

Preheat the oven to 325F.

Mix dry ingredients in a large bowl:
9 cups old fashioned oats
1 cup shredded coconut
1 cup sunflower kernels
3 cup chopped nuts (1 cup each of pecans, almonds, & walnuts)

In a microwavable* container (i.e., 4-cup Pyrex measuring cup), mix:
1 1/2 cups canola oil (I've also used 1/2 to 3/4 cup applesauce with 1 or 3/4 cup oil to reduce fat)
1 1/2 cups honey
1/2 cup molasses
2 Tbsp. vanilla extract

Cook in microwave* on high until hot but not boiling (5-7 minutes), and then stir.

Pour over dry mixture and stir well, coating all of the dry with wet ingredients. Pour mix into 2 large prepared sheet pans (sprayed lightly with oil) and spread evenly.

Place pans into preheated oven and set timer for 15 minutes. Remove pans from oven and stir well, especially from corners of pan. Repeat 3 more times for a total of 4 baking sessions. Watch carefully after two baking sessions; the last two sessions may need to be shorter to avoid burning. It should be dark & golden brown.

Cool on the pan, using a spatula to stir periodically to avoid big lumps.

Stir in
1 cup dried cranberries
1 cup raisins
1/2 cup dried cherries (optional-I don't prefer them)

Store in airtight container in the refrigerator, or also can be frozen in heavy zip-lock bags.

From the Topside Inn, Boothbay Harbor, ME

Crack-Cakes

I'm a sucker for a recipe. I follow them pretty much exactly, especially the first time I make something, so it's odd that I'd come up with something new that worked perfectly the first time. So perfectly (and deliciously addictive) that we dubbed them Crack-Cakes and two dozen cupcakes, um, 'disappeared' from our house within 36 hours. You eat one, and it's pretty good. Soon thereafter, you have to have another one. The maple buttercream frosting is out of this world. My culinary muse certainly earned her wings that day.
Or something like that.
Just make the cupcakes.
(But make them for an event/gathering or your scale will be unhappy with you.)

Crack-Cakes

One box Betty Crocker white cake mix (do not use ingredients listed on box)
1 1/2 cup water
1 Tbsp. olive oil
1 Tbsp. molasses
2 whole eggs

Mix thoroughly & bake according to package directions for cupcakes.

Maple Buttercream

1/2 cup softened butter
1/2 cup vegetable shortening
4 cups powdered sugar
3 Tbsp. maple syrup (not maple flavoring)
1/2 tsp. vanilla extract

Mix thoroughly until smooth. This is better the next day, so I recommend making it in advance. Store in the fridge in an airtight container; bring to room temperature and re-whip before using.

Chicken Curry

**Updated**
I received this recipe from our Best Man's mom. She grew up in South Africa, and while I don't know exactly where she got this recipe, I think it's got some African tones to it (I'm thinking Moroccan, but what do I know? I've never been there!) It can be served over rice, but don't forget the condiments! I really like it with banana, raisins, & lettuce.

I haven't made it in the slow cooker before, but I think it'd be an excellent dish to try with that method. Also, since it makes quite a bit, it freezes really well. Try it. It's delicious!

Chicken Curry

1 oz margerine (or butter)
1 Tbsp olive oil
1 large onion, finely chopped
1/2 tsp chopped garlic
1 1/2 tsp curry powder
2 Tbsp flour, heaped
2 Tbsp tomato paste, level
1/2 tsp ground ginger, level
1/2 tsp ground cinnamon, level
3 cloves
1 bay leaf
2 Tbsp chopped sweet pickle, level
1 tsp worchestershire sauce
Juice 1/2 lemon
2 cups water
2 tsp chicken boullion granules
1 1/4 lbs chicken tenders/breasts, cut into ~1-inch cubes
2 cups diced potato (1/2-inch dice-I leave the skin on)
1 cup water

Add margarine/butter and oil to a large, wide pan or pot. Saute onions until translucent. Add garlic & cook ~30 seconds before adding remaining spices, pickle, worchestershire, lemon, 2 cups water, and boullion. (Can mix together in a bowl before adding to the pan.)

Add chicken & potatoes and bring to a boil. Turn down to low or med-low and simmer until chicken and potatoes are tender. Serve with rice, chopped banana, raisins, tomato, lettuce, and/or coconut.

Note: This is even better the next day!

Recipe courtesy S. Dee

Pineappleade

I'm a big fan of Lucinda Scala Quinn's new show 'Mad Hungry.' I greatly appreciate that she makes meals at home for her family using unprocessed food. She is the head food editor at Martha Stewart Living, yet her recipes are not pretentious. She also doesn't like wasting food, maximizing ingredients or leftovers. This recipe is a great example. I was skeptical, but since I had a fresh pineapple in the house, I gave it a try. The results were refreshing and delicious. From now on, I will make this with every pineapple I buy. It only makes about a quart, but I would think it freezes well to 'stock up' for the desired quantity. I tweaked the recipe only slightly. My only caveat is that the longer it sits, the stronger the clove flavor becomes.

Pineappleade

4 cups water
Peel of 1 pineapple, washed (scrub it well before cutting up the pineapple)
1/2 cup sugar (for a really ripe pineapple, use ~1/4 to 1/3 cup)
3 whole cloves (orignial recipe calls for 2)
1/2-inch piece fresh ginger, sliced into 2-3 chunks
Ice, for serving

Directions
1.Bring 4 cups water to a boil in a medium saucepan over high heat.

2.Place pineapple peel, sugar, cloves, and ginger in a large heatproof pitcher. Pour boiling water into pitcher and stir to combine. Let stand at room temperature for 24 hours; strain. Transfer to refrigerator to chill; serve over ice.

Recipe adapted from LSQ

Banana Bread (Updated)

I make this bread frequently. And I have yet to hear any negative feedback about it. I've altered the original recipe slightly because I use super-ripe bananas (frozen and thawed) - I didn't need the full amount of sugar. It's the most moist banana bread I've ever had. I recently saw a new ATK recipe for banana bread, but I haven't tried it yet. I'm not sure if I will try it or not since my go-to recipe is so easy and makes 2-3 loaves at a time. Why mess with a good thing?

Mary’s Moist Banana Bread

3/4 cup butter, softened
2 cups sugar
3 eggs
7 ripe bananas (I use bananas with lots of brown spots)*
1/2 tsp. salt
4 1/2 cups all-purpose flour
3 tsp. baking soda
1 1/2 cups sour cream (can use low/non-fat - I use lowfat)
2 tsp. vanilla
Pecans (optional)

Cream butter & sugar. Add eggs, pureed bananas, sour cream, and vanilla; mix well. Then add salt, soda, and flour. Add pecans (if using). Mix until combined. Pour into greased and floured loaf pans (2 or 3) and bake at 300F for about 1 hour or until inserted toothpick comes out clean.

*Note: The texture is much better if you use bananas that have been frozen. Peel & mash with potato masher & freeze in a zip-top bag.

Busy Day Chocolate Cake

Holy smokes...has it really been two months since I posted? Well, you're in luck, because I've been doing lots of cooking and baking (over the holidays, don't ya know), and I have new recipes to post! Here's the first one, and it's really quick to make. And, evidently it's really quick to disappear, too, at least in our household. This is as close as I've come to getting a picture of the cake.


Told you it was quick to disappear.

Anyways, this recipe comes from Lucinda Scala Quinn, and I've been quite impressed with her show Mad Hungry. I'm glad to see that she's encouraging families to eat more meals together and get involved in meal preparation. I've tried several of her recipes, and so far, so good. Make this cake and get it in the oven just before you sit down to eat. (She even suggests that you mix everything together in the same pan you bake the cake, but I had problems with sticking.) By the time you're done, the cake will be ready. It's best when served warm. Lucinda suggests topping with buttercream frosting, but I think a dollop of sweetened whipped cream is all it needs.

Busy Day Chocolate Cake

1 1/2 cups all-purpose flour
1 cup sugar
3 Tbsp unsweetened cocoa powder
1-2 tsps. instant coffee granules
1 tsp. baking soda
1/2 tsp. coarse salt
6 Tbsp. vegetable oil
1 tsp. pure vanilla extract
1 Tbsp. white vinegar
1 cup cold water

Preheat oven to 350F. In a medium bowl, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Pour mixture into an 8-inch square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Serve warm with sweeteed whipped cream or just a fork.

Adapted from Lucinda Scala Quinn

Chocolate Peanut Squares

If you need a chocolate fix, this is the recipe for you! It's quick and delicious, and it makes plenty to share. I found this recipe quite a while back, and by popular demand, I'm posting the recipe here. Actually, the only change I made to the original recipe is to use minor variations on ingredients. And, I weigh some ingredients rather than using volumetric measurements. Be sure to check out the Joy of Baking website. She has tons of fabulous recipes over there along with great photos of each dish.

Chocolate Peanut Squares

1/2 cup smooth peanut butter
1/3 cup light corn syrup
1/3 cup honey (use a mild flavored honey)
1/2 cup unsweetened cocoa powder (I use Hershey's)
1/4 cup light brown sugar
180 grams marshmallows (can use large or mini - about 3 cups of mini)
1 tsp. vanilla extract (use the real thing, no imitation please!)
80 grams (~3 cups) crisp rice cereal (could use Rice Krispies or even Chex in a pinch)
1 cup lightly salted roasted peanuts

Topping:
8 oz. semi-sweet chocolate chips
1 Tbsp. unsalted butter

Prepare a 8x8-inch square pan by lining it with foil (making sure it comes up & slightly over two sides) & spray the foil with non-stick cooking spray. Set aside.

Place peanut butter, corn syrup, honey, cocoa powder, and brown sugar in a large saucepan (or a dutch oven) over medium heat. Bring this mixture to a boil, stirring often. Reduce heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth.

Remove from heat and stir in vanilla. Add rice cereal and peanuts. Press mixture into prepared pan and allow to set. (If you're in a hurry, put it in the fridge for ~20 minutes.)

When the bottom is cooled, make the topping: Put the chocolate chips into a microwave-proof bowl. Place butter on top of the chips. Microwave in 20 second intervals, stirring after each interval, until chocolate is mostly melted. (This usually takes about 1 minute total microwaving for me.) Spread the topping over the bottom mixture, and refrigerate until the chocolate has set.

To cut into squares, remove from the pan using the foil 'sling' and cut into squares. Serve cold (my preference) or at room temperature. Yield: 24-36 squares, depending on how large you cut your squares

Recipe slightly adapted from Joy of Baking

Darings Bakers - Doughnuts

I'm posting late, but I did manage to participate in the Daring Bakers' Challenge this month! The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I used the doughnut base from Chuck (recipe here) (because it looked easier than Alton's) and the glaze from Alton (recipe here). I can't say that I'll be making them again soon since I had some trouble maintaining the temperature of the oil, but it was still fun to do. The weird thing is that now I want funnel cake. Mmmm....

Giveaway Post

I'm doing a giveaway on my review site...check it out here!

Nutella Ganache (Updated)

I thought I'd update this recipe since it's the most viewed on my blog. My previous recipe works best with Nutella produced & sold in Europe (at least, what used to be available) that was much thicker than the current Nutella that is available in the US.

Nutella Ganache

1/2 cup Nutella
1/4 to 1/3 cup heavy cream

Cook in heavy-bottomed sauce pan over MEDIUM heat*, stirring constantly until the mixture is completely smooth (~7-10 minutes). Let ganache cool slightly (~5 minutes). Pour over warm Nutella Bundt Cake (or any kind of cake). Let the ganache cool completely before serving.

*Do NOT use HIGH heat; if you rush this, you won't like the results.

Note: If the mixture is too thin to set up as a typical ganache, simply re-warm it and stir in a handful of chocolate chips (preferably semi-sweet) until smooth. Also, I have not tried to whip this frosting, so I do not know if it can be used as a substitute for whipped ganache.

Culinary Conclusions

I have recently come to some random, yet culinary (i.e., food-related) conclusions in my life:

(1) I am reconciled to the fact that I feel the same way about butter as Julia Child did. And my waistline is reflecting my opinion. Not good.

(2) I don't like cleaning my kitchen. This does not bode well for someone who loves to bake/cook.

(3) I am quite tired of my blog's appearance. I hope to rectify that problem soon with a new layout, etc.

(4) I really like LG products. My new LG fridge = LOVE. Micro/hood combo is great, too.

(5) People who sculpt/decorate character cakes are truly gifted. I, on the other hand, am not blessed with that gift. I'm much better at wedding cakes and the like. Nevertheless, I will probably attempt to make character cakes for my kids' birthdays. Years from now we'll just laugh at the pictures.

(6) Grocery store cashiers who fail to/cannot properly scan and account for multiple coupons are frustrating. I know it might not be their fault, but it irritates me nonetheless...so do prices that are marked incorrectly and revealed only during checkout. (In my experiences, Walmart is particularly bad about this.)

(7) I will probably never buy a pie crust again. They are so easy to make, especially if done in batches using a food processor, and the difference in taste and texture is absolutely remarkable. It makes washing the food processor worth it. Almost.

That's the extent of my conclusions for now. Stay tuned...I'm sure there will be more mind-blowing revelations to come. Until then, check out my reviews over at Pam's Pantry Reviews.

Zucchini Crunch Bars

It's been way too long since I've posted anything, but vacations and relocating with two boys, a husband, and a dog will excuse the blogging absence, I hope.

This recipe is great for summer when zucchini is abundant, and it's perfect for those prodigious specimens that escape picking until they're the size of a caveman's club. I pieced together several recipes and, with some tweaking, came up with Zucchini Crunch Bars (a spin-off of my Cranberry Crunch Bars). I don't have a picture since I gave most of it away and the piece I ate was one that fell apart, but I'll be making more. I bet once you take a bit you won't be able to tell there's squash in this dessert.

Zucchini Crunch Bars

20 oz. (~ 8 cups) peeled, seeded zucchini, cut into small chunks to look like apples
2/3 cup lemon juice (bottled is fine)
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 pinch ground cloves
2 pinches salt

1 Tbsp. ice
2 tsp. cornstarch

Combine zucchini, lemon juice, sugars, and spices in a large saucepan. Cook over medium heat for 10-15 minutes, until the zucchini becomes translucent but not soft. (A knife should be able to pierce the zucchini, but there should be some resistance.) There should be a good amount of juice in the pan. Remove 3-4 Tbsp. liquid from the pan into a cup or bowl; stir in the cornstarch and ice until cornstarch is dissolved. Pour the mixture back into the pan and cook a bit longer, until the juices become thick. Set aside to cool.

Preheat oven to 375F.

Make the crumb topping/crust:

1/2 cup unsalted butter, melted
1 1/2 cups light brown sugar
1 1/2 cup old fashioned oats
3/4 cup all-purpose flour

Melt the butter in a large bowl; then add the sugar, oats, and flour. Mix well. Sprinkle 2/3 mixture into a prepared 9x13 baking dish. Pour the zucchini mixture over the crumb topping/crust. Sprinkle the rest of the oat mixture over the top of the zucchini. Bake at 375F for 30-35 minutes or until edges are slightly brown and caramelized and the center is bubbling. Cool completely, cut into squares, and serve.

Pam's Pantry Reviews

It's been a while since I've been able to post any recipes; we're getting ready to move/start a new job soon, so life is a bit hectic. (Okay, it's a bit hectic with an infant and toddler anyway, but it's even more hectic when the toddler unpacks boxes that you're packing...) Meanwhile, I wanted to share a new site with you: Pam's Pantry Reviews (http://pamspantryreviews.blogspot.com) I'm prepping quite a few products to share, so be sure to check them out!

Poppy Seed Dressing

With all the fresh lettuces and veggies available now, it's definitely salad time! I don't buy salad dressing any more; I just make my own. It's (a) cheaper, (b) tastes better, (c) easier because I have the ingredients on hand, and (d) I can make as much/little as I need. This recipe is one of my favorites from a hometown cookbook. While the recipe yields a quart, you can certainly scale it down without any problems. It's a little on the sweet side, so feel free to cut down on the sugar, too. I find it gets better the longer it sits, so make some now and enjoy it in a day or two, or perhaps in a month or two. It keeps beautifully in the fridge.

Poppy Seed Dressing

1 1/2 cups sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup white vinegar
2 cups canola oil
2 Tbsp. onion, grated
3 Tbsp. poppy seeds

Yield: 1 quart

Mix (whisk together) all but oil & seeds. Add oil slowly (while whisking). Add seeds & beat well. Chill. Keeps for several weeks.

Recipe Courtesy: Triangle VFD Ladies Auxiliary Cookbook, p. 10

Daring Bakers - Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I don't know what came over me, but I just couldn't do citrus. I didn't even do a dessert. I made something savory instead, which is totally unlike me. So, I guess I was truly a "Daring Baker" this month: Golden Beet Tian with Balsamic Gastrique. My husband wasn't a fan, but he doesn't like beets. I thought it was tasty, but I don't think I'll make this particular dish again. The flavors were good, but I'll do another combination without the Pate Sablee. (While the gastrique tasted really good, it didn't photograph well-->)

My Golden Beet Tian consisted of 4 layers: Pate Sablee, Goat Cheese Mixture, Beets, and a Balsamic Gastrique

For the Pate Sablee:

2 egg yolks, room temperature

6 Tbsp + 1 tsp. granulated sugar
1/2 tsp. vanilla extract
1/4 cup + 3 Tbsp. butter, ice cold & cubed (use unsalted if making a dessert; I used salted)
1/3 tsp. salt (I used 1/2 tsp.)
1 1/2 cups + 2 Tbsp. all-purpose flour
1 tsp. baking powder

Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.


Preheat your oven to 350F.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using a large cookie cutter (mine was almost 4"), cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.

For the Goat Cheese Mixture (rough estimates...I didn't measure):
2 oz. goat cheese
1 oz mascarpone cheese
1 Tbsp. heavy cream

Mix thoroughly, adding more cream or milk if needed to thin to spreading consistency.

For the Beets:
Bunch of Golden Beets, tops cut off & beets washed, lightly oiled & generously seasoned with salt & pepper.

Roast beets in 400F oven until tender. Peel & slice thinly, ~1/8 inch.

For the Balsamic Gastrique:
Equal parts balsamic vinegar & granulated sugar. I used 1/4 cup each.

Combine in a small saucepan and bring to a boil. Turn heat down to low. Simmer until reduced and thickened to desired consistency.

To Assemble the Tian:

Have the layer ingredients prepared and ready to use.
Arrange the beets at the bottom of each cookie cutter. Make sure the slices all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top. Arrange them as you would sliced apples when making an apple tart.
Next, top with a couple spoonfuls of the goat cheese mixture, gently spreading it so that it fills the cookie cutter in an even layer.
Carefully place a circle of Pate Sablee over each ring. Gently press on the circle of dough to make sure the dessert is compact.
(Note: If the dough does not fit, use a microplane grater to gently 'file' down the edges until you have the correct size.)

Using a small knife, gently go around the edges of the cookie cutter to make sure it will be easy to unmold. Gently place your serving plate on top of an unmolded tian (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter. Drizzle with the Balsamic Gastrique and serve immediately.