Annie’s Eats

This past week of being back in the kitchen full-time has been a lots of fun for me, and very successful.  I have gotten to try lots of new recipes and make a few old ones as well.  This particular recipe has been bookmarked in my computer for a very long time, but because of the wine in the sauce, I held off making it during my pregnancy.  I made it a couple of nights ago and it was fantastic!  I think the white cheddar and the wine combine to create a nice unique flavor making this a little more special than your average pasta dish.  I halved the original recipe to make about 4 servings.  I had the leftovers the next day for lunch and they were just as good as the night before.  I’ll be making this again and again!

Ziti with Chicken and Broccoli in White Wine Cheddar Sauce
Ingredients:
8 oz. ziti or other tube pasta
1 ½ tbsp. butter
¼ cup roasted garlic paste (see directions below)
1 ½ tbsp. flour
¼ cup dry white wine
1 cup chicken broth
2 cups fresh broccoli florets, blanched or steamed until tender
1 boneless, skinless chicken breast, grilled and cut into bite-sized pieces
¾ cup shredded white cheddar cheese
salt and pepper

Directions:
To make the garlic paste, roast 2-3 heads of garlic.  When cool, squeeze the cloves out of the skin into a bowl.  Mash with a fork.

Bring a large pot of water to boil and cook pasta until al dente.

Meanwhile, melt the butter in a large skillet over medium heat.  When just starting to foam, add the garlic paste and cook until fragrant, about 1 minute.  Add the flour to the skillet and cook until beginning to turn golden, about 2 minutes.  Add the wine and cook until evaporated, about 1 minute.  Stir the broth into the pan and simmer the sauce until slightly thickened, about 2 minutes.  Add the cheddar and stir constantly while returning to a boil.  Season with salt and pepper to taste.

Fold in the pasta, chicken and broccoli and stir until the sauce covers uniformly.  Plate and top with shaved Parmesan, if desired.

Source: adapted from Amber’s Delectable Delights, originally from Good Things Catered

Today is July 18, which means that my son is one month old.  This seems nearly impossible to me - I cannot believe he has been with us for a whole month now!  I decided to make some cupcakes to celebrate this special day (and also, just because I wanted cupcakes  ) even though he will only get to enjoy them in the form of breastmilk. 

Speaking of which, I am submitting this as my entry to Got Milk?, a food blogging event hosted by Linda at Make LIfe Sweeter!   This event coincides with World Breastfeeding Week which is the first week of August.  Entries simply have to be something sweet that has milk as an ingredient.  Breastfeeding is known to be the best form of nutrition for a child and has many proven benefits.  I was prepared for many of the challenges of new mommyhood, but I had no idea how difficult breastfeeding would be.  Even though we didn’t have any actual problems, it is a huge and painful adjustment.  It is the one thing I wish I had understood better before having my baby.  At first it was incredibly difficult and suddenly I completely understood how so many moms give up quickly - it’s really hard!  We stuck with it and at two weeks, it was easier.  At three weeks - much easier.  It continues to get better everyday and I am happy I can do this for my son.  It is pretty cool to see how much he has grown in one month and know that I am the one responsible for that.  Now I am very glad that I am breastfeeding, so I think this is a great event.  Thanks, Linda, for hosting!

Anyway, on to the cupcakes!  These are a wonderful classic vanilla cupcake topped with my favorite (and super easy) vanilla buttercream.  The cake is perfectly moist and tender, and they bake up with little domed tops which I prefer for decorating.  I omitted the lemon zest from the recipe.  I’m sure it would be delicious, but I wanted a simple vanilla flavor.  The recipe yields 12 cupcakes.  I made half a batch of the frosting and was short one cupcake.  So, if you are like me and use a lot of frosting in your decoration, you might want to make more than half a batch.  If you just spread a layer on top, half a batch would be plenty.  Enjoy!

A pic of the “birthday” boy  - couldn’t resist!

Vanilla Cupcakes

Ingredients:

½ cup unsalted butter, at room temperature

2/3 cup sugar

3 eggs

1 tsp. vanilla extract

zest of 1 lemon (optional)

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup milk

1-1 ½ recipes easy vanilla buttercream frosting

Directions:

Preheat the oven to 350°.  Line a muffin tin with 12 paper liners.  Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, scraping down the sides and beating well after each addition.  Beat in the vanilla extract and lemon zest, if using.

In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture.  Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Source: cupcakes adapted from Joy of Baking, frosting from Annie’s Eats

Even though math and science have always been my strong suits, I am horrible at estimating.  You would think that the more I cook and bake the better I might be at it - not true.  When I bought the blueberries to make blueberry pie, I knew I needed 4 cups.  However, I had no idea how many cups are in a pint (2, for anyone else who is clueless).  So, thanks to my inability to visually size things up, I ended up buying 4 pints - two times the amount of berries I actually needed.  Thank goodness they were on sale!  It wasn’t hard to decide what to do with the extras.  One pint went directly into my mouth and the other was used to make this ice cream.  This is a really nice, light ice cream.  The flavor of the blueberries really shines through, accompanied by a creamy undertone.  And the gorgeous purple color - that alone is reason enough to make this ice cream!  (An added bonus - it turns your tongue that color too )

Blueberry Ice Cream

Ingredients:

2 cups fresh blueberries

¾ cup water

1 cup sugar

1 cup half and half

1 tbsp. fresh lemon juice

2 tsp. vodka (optional)

Directions:

In a saucepan over medium-high heat, combine the blueberries, water and sugar.  Bring to a boil, stirring occasionally to help dissolve the sugar.  Reduce the heat to medium and simmer for about 1 minute.  Remove from the heat and let sit for 30 minutes to steep.

Transfer the blueberry mixture to a food processor or blender and process until smooth, about 1 minute.  Strain through a fine mesh sieve (if desired) and into a bowl.  Stir in the vodka.  Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

Add the cream and lemon juice to the blueberry puree and stir to combine.  Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.  Transfer to an airtight container, cover and freeze until firm.  Makes about 1 quart.

Source: adapted from Half Baked

This week I am back to cooking full-time and could not be happier about it!  These shrimp are perfect for a summertime meal.  Quick and easy, light and delicious!  I served these with a salad and garlic cheddar biscuits for a fantastic dinner.  Although the spice rub is very simple to mix up, next time I may try some with just regular Cajun seasoning to make it even more low-maintenance.  I love Cajun seasoning and I think that would also give it a bit more heat.

Cajun Grilled Shrimp

Ingredients:

1 lb. shrimp, peeled and deveined

1-2 tbsp. olive oil

salt and pepper

½ tsp. dried thyme

½ tsp. dried oregano

½ tsp. paprika

½ tsp. garlic powder

pinch of cayenne pepper

Directions:

Pat the shrimp dry with paper towels.  Thread onto metal skewers.  Brush with olive oil.  Season to taste with salt and pepper.  Mix remaining spices in a small bowl.  Sprinkle spice mixture onto shrimp and pat lightly to help it stick.

Grill the skewers, covered, until the shrimp are barely charred and bright pink, about 6 minutes.

Source: adapted from Sensible Suppers and Decadent Desserts, originally from America’s Test Kitchen Family Cookbook

Another weekend, another brunch with Ben’s family.  I really enjoy these mornings because 1. I get to eat my father-in-law’s fantastic omelettes and waffles, and 2. I have an opportunity to try out new recipes and get lots of feedback.  I have wanted to make these scones for over a year, no joke.  I don’t know why I waited so long.  These were a big hit with everyone who tried them.  They were very light and tender, and they tasted fabulous.  And of course, I love the simplicity of the recipe.  It is very quick and uses very few dishes.  I ended up baking mine almost 25 minutes, so I suggest baking to desired brownness rather than for a set amount of time.  I can’t wait to make these again!

Dark Chocolate Chip Scones

Yield: 24 scones

Ingredients:

3 ¼ cups all-purpose flour

½ cup sugar

1 tbsp. + 1 tsp. baking powder

¼ tsp. salt

2 cups (12 oz. pkg.) dark chocolate chips

2 cups heavy whipping cream

2 tbsp. butter, melted

additional sugar, for sprinkling

Directions:

Preheat the oven to 375°.  Lightly grease two baking sheets.

Stir together flour, sugar, baking powder, and salt in a large mixing bowl.  Stir in chocolate chips.  Add whipping cream to flour mixture, stirring just until ingredients are moistened.  Turn the mixture out onto a lightly floured surface.  Knead gently until a soft dough forms, about 2 minutes.

Divide dough into 3 equal balls.  One ball at a time, flatten into a 7-inch circle; cut into 8 triangles.  Transfer triangles to prepared baking sheets, spacing 2 inches apart.  Brush with melted butter and sprinkle with additional sugar.

Bake 15-20 minutes or until lightly browned. 

Source: Brown Eyed Baker

I have had this recipe saved for months and finally decided that with strawberries and peaches in their prime (and also very cheap), this was the time to make it.  It is definitely a fantastic sweet summer treat!  I was concerned that the strawberry flavor would overpower the peach flavor to the point of nonexistence, but the peach came through well.  I’m sure this varies depending on the ripeness and quality of the peaches, so taste the puree before freezing and adjust as necessary.  This sorbet has a really great texture, being very smooth and scoopable, and not too icy.  Yummy

Strawberry Peach Sorbet

Ingredients:

1/3 cup sugar

3 cups sliced strawberries

2 medium-sized peaches, peeled and sliced

1/3 cup water

pinch of salt

Directions:

Mix strawberries in a bowl with sugar.  Cover and allow to sit for 1 hour, stirring occasionally.  Using a blender or a food processor, combine the strawberries and their juices, peaches, water and salt and puree until smooth.  Refrigerate the mixture for at least 1 hour until the mixture is chilled.  Strain the puree through a mesh sieve to remove the strawberry seeds if desired.  Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: adapted from Delish

Maybe having the word “homemade” in the title of the post is redundant because most everything on my blog is, in fact, homemade.  However I felt it was necessary because making good bagels at home feels like a huge accomplishment to me.  I have wanted to try making bagels for a long time and have had many, many recipes saved to use as references, but I never committed and decided it was time.  Then my good friend Chelle told me she was planning on making bagels this week, so we decided to make these together as well.  I am so glad she gave me the motivation I needed to give these a shot because the results were fantastic!  These bagels have the perfect texture and are every bit as good as those I have bought from bakeries in the past.  What a wonderful treat to wake up to!

I should have known these would turn out well.  After all, this is my third Peter Reinhart recipe and the other two recipes were huge successes (cinnamon rolls and focaccia).  I must admit I was not very sure of myself during the dough-making process, as the dough was so stiff that my KitchenAid stand mixer just couldn’t handle the kneading.  I ended up kneading the dough by hand and it came out fine, and I actually really enjoyed the hand kneading, but it still made me nervous.  Also, the sponge did not collapse when the bowl was tapped (or banged) against the counter - it deflated slightly, but by no means collapsed.  It all turned out okay in the end though, so just go with your instincts and power through if you are unsure.  I left half of the bagels plain, but since my absolute favorite bagel from Panera is the “everything” bagel, I wanted to try to replicate that.  After looking at the ingredients on their website, I came up with a mix of sesame seeds, poppy seeds, garlic salt and kosher salt to sprinkle on top.  It worked well and they taste very similar to the “everything” bagel.  I can’t wait to make these again and experiment with some other toppings like Asiago cheese, Ben’s favorite.  If you are like me and have been wanting to make your own bagels but just haven’t taken the leap yet, do it.  You will be very glad you did!

Bagels

Yield: 12 large of 24 mini bagels

Ingredients:

For the sponge:

1 teaspoon (.11 ounce) instant yeast

4 cups (18 ounces) unbleached high-gluten or bread flour

2 ½ cups (20 ounces) water, at room temperature

For the dough:

½ teaspoon (.055 ounces) instant yeast

3 ¾ cups (17 ounces) unbleached high-gluten or bread flour

2 ¾ teaspoons (.7 ounce) salt

2 teaspoons (.33 ounce) malt powder OR 1 tablespoon (.5 ounce) dark or light malt syrup, honey, or brown sugar:

To finish:

1 tablespoon baking soda

cornmeal or semolina flour for dusting

sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions, or chopped fresh onions that have been tossed in oil (optional)

Directions:

1. To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl.  Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter).  Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.  It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir.  Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine).  The dough should be firm, stiffer than French bread dough, but still pliable and smooth.  There should be no raw flour – all the ingredients should be hydrated.  The dough should pass the windowpane test and register 77 to 81 degrees F.  If the dough seems dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or
sticky, add more flour to achiever the stiffness required.  The kneaded dough should feels satiny and pliable but not be tacky.

4. Immediately divide the dough into 4 ½ ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line two sheet pans with baking parchment and mist lightly with spray oil.  Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole to 2
½ inches in diameter.

7. Place each of the shaped pieces 2 inches apart on the pan.  Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap.  Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”.  Fill a small bowl with cool or room-temperature water.  The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water.  Take one bagel and test it.  If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days).  If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats.  The time needed to accomplish the float will vary, depending on the ambient temperature and the
stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500° F with the two racks set in the middle of the oven.  Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda.  Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds).  After 1 minute flip them over and boil another minute.  If you like very chewy bagels, you can extend the boiling to 2 minutes per side.  While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal or semolina flour.  (If you decided to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.)  If you want to top the bagels, do so as soon as they come out of the water.  You can use any of the suggestions in the ingredients list or a combination.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven.  Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation.  (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.)  After the rotation, lower the oven setting to 450° F and continue baking for about 5 minutes, or until the bagels turn light golden brown.  You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Source: The Bread Baker’s Apprentice by Peter Reinhart, 10 Speed Press, 2001.

I will admit I am not the best about eating a balanced lunch.  I tend to eat random snack foods until I feel full.  Usually my lunch consists of fruit, some cheese, and a granola bar or yogurt.  While healthy, it’s not the most exciting meal so I was looking for something different this week.  This dip turned out to be a nice change to my usual routine.  Still healthy but very tasty and filling.

The recipe is very simple and easy.  Also, it yields a LOT of dip.  Next time I will probably only make a half-batch, but this time I will give half to my family.  It was easy to adjust the seasoning to suit my taste.  I think I added quite a bit more roasted red pepper flakes to give it more of a kick.  Delicious!

Roasted Red Pepper and White Bean Dip

Ingredients:

2 cups dry white beans, such as cannellini or Great Northern

5 cups water

5 tbsp. chopped basil

¾ cup sweet marinated roasted red peppers

1/3 cup extra virgin olive oil

3 cloves garlic

½ tsp. salt

ground black pepper

1 tsp. crushed red pepper flakes

¼ tsp. nutmeg

1 tsp. dried oregano

1 tsp. sugar

Directions:

Place beans in a large bowl.  Add water and soak for 6-8 hours.  In a large pot of water, bring the beans to a boil.  Turn the heat down and allow to simmer 45 minutes or until the beans are tender.  Remove from heat and drain.

Add the cooked beans to the bowl of a food processor.  Add all remaining ingredients and process until smooth.  Taste mixture and adjust seasonings as desired.

Source: adapted from Kirby Von Scrumptious

So this pie has quite a story behind it.  Months ago before I owned Baking: From My Home to Yours by Dorie Greenspan, I was browsing through the book in Barnes and Noble.  As soon as I saw the picture of her blueberry pie, I knew I had to have that book and I had to try that recipe.  Fast forward to June 17, the day I went into labor.  I made both Dorie’s blueberry pie and my old favorite peach pie for a cookout that Ben and I were going to that evening.  We brought the pies to the get-together, but ended up leaving for the hospital just 45 minutes after we had arrived.  We left the pies there but the rest of the guests felt bad eating them without us, so they froze them and planned to bring them back to us after the baby had arrived.  They did just that and let me say, I am SO glad no one at the party ate that blueberry pie.  It was AWFUL.  And not just because it had been frozen for a week, it was just not a good pie!  The filling was actually gritty from the large amount of flour and sugar intended as a thickener, and the lemon flavor was far too strong.  What a disappointment!  I was so looking forward to a perfect blueberry pie but that was not it.

I told my great friend Chelle about the disappointment, and we decided to try another blueberry pie recipe “together”.  (I mean “together” in the internet sense because she lives nearly 5 hours away, but we had a great time anyway ) I’m really glad I gave it another go because this recipe was just what I was hoping for.  The pie crust is the one I have always used and it has never failed me.  Plus, it can be made in a stand mixer in a matter of minutes, which I love.  I do a lattice on almost every pie I make so I decided to try something different this time and I thought the little heart cut-outs were a cute touch.  The pie filling tasted fantastic!  The blueberry flavor was perfect, and the lemon and cinnamon added a nice complexity.  The filling was also juicy without being too runny.  So, while I am disappointed in my first pie failure, I’m glad I ended up finding this recipe and having some fun with my friend

Blueberry Pie

Ingredients:

2 rolled-out rounds basic pie dough

4 cups blueberries

1 tbsp. fresh lemon juice

¾ cup sugar

3 tbsp. cornstarch

½ tsp. finely grated lemon zest

¼ tsp. salt

¼ tsp. cinnamon

1 tbsp. cold unsalted butter, cut into pieces

1 egg

1 tbsp. water

Directions:

Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds.  Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly.  In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon.  Sprinkle the sugar mixture over the berries and toss to distribute evenly.  Immediately transfer to the dough-lined pan.  Dot with butter pieces.  Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds.  Crimp the dough rounds together to seal the edges.  Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes.  Position a rack in the lower third of the oven and preheat to 375°.  In a small bowl beat the egg and water with a fork to make an egg wash.  Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes.  Transfer to a wire rack and let cool completely to set, 1 to 2 hours.  Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving. 

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.

Source: adapted from Williams Sonoma

The moment I saw these adorable cupcakes on Katie’s blog I knew I absolutely had to make them.  I went hunting at various stores for these cute cupcake liners and sprinkles, and got a bonus when I found these awesome “firework” toothpicks as well!  These were the perfect simple yet festive dessert to finish off the casual family cookout we hosted for the Fourth of July.  I’m sure these decorations could look cute with any red, white or blue frosted cupcake but I loved the chocolate cupcake with cream cheese frosting - delicious!

Chocolate Fudge Cupcakes with Cream Cheese Frosting

Yield: about 16 cupcakes

Ingredients:

For the cupcakes:

4 oz. unsweetened baking chocolate

1 ½ cups all-purpose flour

¼ cup cocoa powder

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1/3 cup butter, softened

1/3 cup oil

¾ cup sugar

¼ cup brown sugar

2 eggs

¾ cup milk

2 tsp. vanilla extract

For the frosting:

8 oz. cream cheese, softened but still cool

6 tbsp. unsalted butter, softened but still cool

2 tsp. vanilla extract

1 ½ cups powdered sugar

Directions:

Preheat the oven to 350°.  Line cupcake pans with paper liners.  Set aside.

In a double boiler or the microwave, melt the baking chocolate.  Allow to cool slightly.  In a large bowl, combine flour, cocoa powder, baking powder, baking soda and salt.  Whisk to combine and set aside.  In the bowl of a stand mixer cream butter, oil and sugars for two minutes.  Add the eggs one at a time, beating well after each addition.  In a small bowl combine milk and vanilla, and stir to combine.

Add the flour mixture and the milk mixture alternately to the butter mixture, mixing well after each addition.  Stir in the melted chocolate.  Carefully spoon the batter into the prepared pan, filling each cup about ¾ full.  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool for 5 minutes in the pan, then remove to a wire rack and allow to cool completely.

For the frosting, in the clean bowl of a stand mixer beat the cream cheese and butter on high speed until light and fluffy, 1-2 minutes.  Add in the vanilla and the powdered sugar and beat until smooth.  Frost the cupcakes when they are completely cool and decorate as desired.

Source: adapted from Good Things Catered