December152013
This is my team. I love them dearly. That is all.

This is my team. I love them dearly. That is all.

December82013
culinaryconfessional:

Garlic Chicken Kebabs with White Sauce4 boneless, skinless chicken breasts, cubed1 head of garlic—cloves separated and paper skin removed2 cups broccoli florets1-1/4 cup Hellmann’s mayonnaise*1/4 cup water1 tablespoon melted butter1 tsp tomato paste1 tsp sugar1/2 tsp garlic powder1/4 tsp paprika1/4 tsp cayenne pepperIn a blender, combine the mayo, water, melted butter, tomato paste, sugar, garlic powder, paprika, and cayenne pepper.  Blend until smooth and all ingredients are fully combined, then spoon into a bowl, cover with plastic wrap, and refrigerate overnight.Preheat grill to medium heat.Bring the sauce to room temperature, then taste and season with salt and pepper as needed.Using metal skewers, alternate the chicken, broccoli florets, and garlic cloves as you thread the kebabs.  Sprinkle with salt, then brush approx. 2 tbsp of the white sauce over each skewer.Place on the grill and cook for 6-7 minutes per side or until the chicken is cooked through.  Then remove from grill, sprinkle with pepper, and let rest for 5 minutes before serving with the remaining white sauce on the side for dipping.* Normally, I don’t call out brand name ingredients in my recipes, but in this case, other mayonnaises just didn’t produce the right texture for the sauce.
 Approximate Nutritional Values: http://www.food.com/recipe/crunch-broccoli-salad-with-cheddar-and-chicken-216021

culinaryconfessional:

Garlic Chicken Kebabs with White Sauce


4 boneless, skinless chicken breasts, cubed
1 head of garlic—cloves separated and paper skin removed
2 cups broccoli florets
1-1/4 cup Hellmann’s mayonnaise*
1/4 cup water
1 tablespoon melted butter
1 tsp tomato paste
1 tsp sugar
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp cayenne pepper



In a blender, combine the mayo, water, melted butter, tomato paste, sugar, garlic powder, paprika, and cayenne pepper.  Blend until smooth and all ingredients are fully combined, then spoon into a bowl, cover with plastic wrap, and refrigerate overnight.

Preheat grill to medium heat.

Bring the sauce to room temperature, then taste and season with salt and pepper as needed.

Using metal skewers, alternate the chicken, broccoli florets, and garlic cloves as you thread the kebabs.  Sprinkle with salt, then brush approx. 2 tbsp of the white sauce over each skewer.

Place on the grill and cook for 6-7 minutes per side or until the chicken is cooked through.  Then remove from grill, sprinkle with pepper, and let rest for 5 minutes before serving with the remaining white sauce on the side for dipping.



* Normally, I don’t call out brand name ingredients in my recipes, but in this case, other mayonnaises just didn’t produce the right texture for the sauce.

 



Approximate Nutritional Values: http://www.food.com/recipe/crunch-broccoli-salad-with-cheddar-and-chicken-216021

November212013
I think I can use this in class.

I think I can use this in class.

November42013
culinaryconfessional:

Decadent Mississippi Mud PieFor the Crust:40 Oreo cookies, crushed5 tbsp butter, meltedNon-stick cooking sprayFor the Cake:4 tbsp butter6 oz dark chocolate, chopped1 tbsp instant espresso powder1/4 cup coffee, room temperature1/4 tsp salt1 tbsp vanilla paste6 eggs, separated, at room temperature1 cup sugar (divided)For the Filling:3/4 cup sugar1/2 cup cocoa powder1/4 cup cornstarch1/4 tsp salt4 egg yolks, beaten2-1/2 cups whole milk3 tbsp butter2 tsp vanilla paste4 oz dark chocolate, choppedFor the Topping:1-1/4 cups heavy whipping cream1/4 cup confectioners sugar1 tbsp vanilla paste1 tbsp cream of tartarPreheat the oven to 300-deg.  Spray a 9” springform pan with the nonstick spray, then line the pan with parchment paper.  Spray the parchment paper with the nonstick spray.In a food processor, pulse the cookies until they’re crumbs.  Pour the melted butter over them and mix with a rubber spatula until well combined.Pour the crumbs into the springform pan and press them into the bottom and 3/4 way up the sides. Press down gently to ensure the crust is an even layer, then freeze for 10 minutes before baking for 10 minutes.  Then remove from the oven and let cool on a wire rack.Increase the oven temperature to 350-deg.Meanwhile, melt the 4 tbsp butter and 6 oz dark chocolate together by combining in a bowl and microwaving until smooth, stopping every 30 seconds to stir. Set aside to cool.In a small bowl, combine espresso powder, coffee, salt, and vanilla.  Set aside.In the bowl of an electric mixer fitted with the whisk attachment set on low speed, beat the egg yolks with 1/2 cup sugar until the mixture almost doubles in volume, about 5 minutes.  Add the melted chocolate and beat until just combined, scraping down the sides and bottom of the bowl. Add the coffee mixture and beat until just combined, again scraping down the bottom and sides of the bowl. In a separate bowl, beat the egg whites with a hand mixer until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.Mix half the egg whites into the chocolate mixture and use a rubber spatula to gently fold in the egg whites.  Add the remaining egg whites and continue folding until they completely combined, being careful not to overmix.Pour the batter into the cooled cookie crust and bake for 40 or minutes until the cake is set but still jiggles in the center. Transfer to a wire rack and cool completely. Then wrap in plastic and refrigerate the cake for at least three hours.Meanwhile, in a saucepan set over medium heat, whisk together the 3/4 cup sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and mix until combined.  Then slowly add the milk, whisking constantly.  Bring to a boil, whisking constantly, then transfer to a medium bowl.  Whisk in the butter, vanilla, and 4 oz chocolate and mix until combined. Continue to whisk until the mixture has cooled slightly, then let stand for 15 minutes at room temperature.  Then press a piece of plastic wrap directly onto the surface of the pudding and chill it for at least 3 hours.After chilling, whisk the pudding to loosen it slightly, then pour it on top of the cake, making sure to keep the filling inside the cookie crust.  Use an offset spatula to spread evenly, then return the cake to the refrigerator for an hour.Just before serving, use a hand mixer to whip the cream with confectioners sugar, vanilla, and cream of tartar until the mixture forms soft peaks.  Spread the whipped cream over the pudding layer.  Unlatch the springform pan to remove the cake, then serve.Approximate Nutritional Values: http://www.food.com/recipe/mississippi-mud-pie-105952

culinaryconfessional:

Decadent Mississippi Mud Pie


For the Crust:
40 Oreo cookies, crushed
5 tbsp butter, melted
Non-stick cooking spray


For the Cake:
4 tbsp butter
6 oz dark chocolate, chopped
1 tbsp instant espresso powder
1/4 cup coffee, room temperature
1/4 tsp salt
1 tbsp vanilla paste
6 eggs, separated, at room temperature
1 cup sugar (divided)


For the Filling:
3/4 cup sugar
1/2 cup cocoa powder
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks, beaten
2-1/2 cups whole milk
3 tbsp butter
2 tsp vanilla paste
4 oz dark chocolate, chopped


For the Topping:
1-1/4 cups heavy whipping cream
1/4 cup confectioners sugar
1 tbsp vanilla paste
1 tbsp cream of tartar



Preheat the oven to 300-deg.  Spray a 9” springform pan with the nonstick spray, then line the pan with parchment paper.  Spray the parchment paper with the nonstick spray.

In a food processor, pulse the cookies until they’re crumbs.  Pour the melted butter over them and mix with a rubber spatula until well combined.

Pour the crumbs into the springform pan and press them into the bottom and 3/4 way up the sides. Press down gently to ensure the crust is an even layer, then freeze for 10 minutes before baking for 10 minutes.  Then remove from the oven and let cool on a wire rack.

Increase the oven temperature to 350-deg.

Meanwhile, melt the 4 tbsp butter and 6 oz dark chocolate together by combining in a bowl and microwaving until smooth, stopping every 30 seconds to stir. Set aside to cool.

In a small bowl, combine espresso powder, coffee, salt, and vanilla.  Set aside.

In the bowl of an electric mixer fitted with the whisk attachment set on low speed, beat the egg yolks with 1/2 cup sugar until the mixture almost doubles in volume, about 5 minutes.  Add the melted chocolate and beat until just combined, scraping down the sides and bottom of the bowl. 

Add the coffee mixture and beat until just combined, again scraping down the bottom and sides of the bowl. 

In a separate bowl, beat the egg whites with a hand mixer until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.

Mix half the egg whites into the chocolate mixture and use a rubber spatula to gently fold in the egg whites.  Add the remaining egg whites and continue folding until they completely combined, being careful not to overmix.

Pour the batter into the cooled cookie crust and bake for 40 or minutes until the cake is set but still jiggles in the center. Transfer to a wire rack and cool completely. Then wrap in plastic and refrigerate the cake for at least three hours.

Meanwhile, in a saucepan set over medium heat, whisk together the 3/4 cup sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and mix until combined.  Then slowly add the milk, whisking constantly.  Bring to a boil, whisking constantly, then transfer to a medium bowl.  Whisk in the butter, vanilla, and 4 oz chocolate and mix until combined. 

Continue to whisk until the mixture has cooled slightly, then let stand for 15 minutes at room temperature.  Then press a piece of plastic wrap directly onto the surface of the pudding and chill it for at least 3 hours.

After chilling, whisk the pudding to loosen it slightly, then pour it on top of the cake, making sure to keep the filling inside the cookie crust.  Use an offset spatula to spread evenly, then return the cake to the refrigerator for an hour.

Just before serving, use a hand mixer to whip the cream with confectioners sugar, vanilla, and cream of tartar until the mixture forms soft peaks.  

Spread the whipped cream over the pudding layer.  Unlatch the springform pan to remove the cake, then serve.




Approximate Nutritional Values: http://www.food.com/recipe/mississippi-mud-pie-105952

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