Shirley J Wednesday - Deluxe Alfredo Sauce over Rigatoni & Asparagus

Last night Adam and I had no clue what to do for dinner.

We were hungry and wanted something quick.

As you should know by now, I work for Shirley J, a food products company. Our flagship product is called Universal Sauce, it's basically an add water substitute for a cream or white sauce.

So like I said, We didn't know what to have for dinner last night so we just started looking through our cupboards and fridge.

We pulled out the following: asparagus, rigatoni pasta and onions and figured we'd make pasta and use Shirley J to make an Alfredo sauce. We selected this recipe called Deluxe Alfredo Sauce from the Shirley J site. (called for Shirley J, water, onions, cayenne, black pepper, Shirley J Chicken Bouillon)

And I loved it! It has the perfect amount of kick from the cayenne and is so creamy and good.





Here's the recipe:

Deluxe Alfredo Sauce
via Shirley J Web site

Ingredients:
3 TB butter
4 cloves of chopped garlic
1 cup yellow onions (chopped small)
4 cups water
1 cup Shirley J Universal Sauce
½ tsp Shirley J Chicken Bouillon
¼ tsp cayenne
½ tsp black pepper
½ cup grated Parmesan

Directions:
In a medium saucepan on medium heat add butter, garlic, and onions. Cook for 5 min or until onions start to brown. Add water and Universal Sauce, mix thoroughly and bring to a simmer. Add bouillon, cayenne, and black pepper. Remove from heat, stir in Parmesan cheese.

It was so fast and easy and I loved that I had asparagus to throw in with the pasta!

I love the Universal Sauce for when I'm in a hurry or for when I don't want to run to the store for heavy cream when making a white sauce. You should know too that you can use it for SO many other things other than sauce.

Here are some recipes to try using Shirley J Universal Sauce:
Thai Peanut Sauce over Noodles with Shrimp
Easy Alfredo Sauce (if you really want it to be basic)
Shirley J Fondue
Creamy Rosemary Mashed Potatoes
Turkey Chowder
Substitute for Condensed Soups
Chicken in Mushroom Sauce over Wild Rice
Vegetarian Alfredo Pizza
Chicken Enchiladas
Cheesy Asparagus and Rice



PS... If you're local, our corporate Chef is going to be on Good Things Utah on February 1st.

Tuesdays with Dorie: Cocoa-Nana Bread

I guess I'm sorta on a chocolate kick these days. Sorta by choice and sorta by these recipes that have been chosen for my Tuesdays with Dorie baking group.

This week, Steph with Obsessed with Baking chose the Cocoa-Nana Bread recipe. I was really interested to see how I would like this recipe. I'm sure I've mentioned that absolutely abhorred bananas until the beginning of last year. I mean really, I wouldn't even be in the same room as bananas.

Anyway, as a result of a 2009 resolution, I began eating bananas again. And I rather enjoy them. (I'm so mature about it now.)

According the P&Q this week we (notice I include myself) were once again fussy about this recipe. For some reason it was just so different and I think many of us weren't sure how this combo of banana and chocolate would play out.

Here are my thoughts:
I was really confused by it all. I still can’t decide if I liked it or not. I loved the chocolate flavor and the chocolate chunks. The banana hits you at the end and was very subtle. As far as being moist, it was and it wasn't. It looks like it was dry, and at first bite it felt a bit...but then the moisture from the banana would come in. Again, I am confused. :)

I think I’d rather have banana bread or chocolate pound cake. …just not sure about combining in this form. I'm pretty sure I'd never make this again. It wasn't disgusting...it just wasn't my thing.

Don't forget to check out what my Tuesday with Dorie baking friends thought: check the blogroll. And grab the recipe if you are interested on Steph's blog.



Next week: Milk Chocolate Mini Bundt Cakes (more chocolate, yay!)

Giant 1st Birthday Cupcake

I finally used my giant Wilton Cupcake pan that I received last Christmas! I seriously have been wanting to use it for so long, and the perfect occasion came right along:

My little and quite adorable niece celebrated her first birthday and I got to help make and decorate the cake with my older sister.

I'll admit, it's not my best decorating job but I still loved it and thought it was perfect for this little one year old! I loved this pan and hope to use it more!






Thanks again, Ali for the great gift!

The Perfect Scoop - Chocolate Ice Cream {with Amano Madagascar}

Back in May, I purchased the amazing-of-oh-so-amazing ice cream cookbooks called The Perfect Scoop by David Lebovitz.

Since then I've made, and failed to post about, a few recipes. I know I'm bad...

The most recent ice cream recipe I tried was the Chocolate Ice Cream one found on page 26.

In his book, David tells you there are two types of ice creams. 1) French Style, which is a cooked custard made with egg yolks and 2) American Style/Philadelphia-Style, made with cream or a combination of cream and milk, but without eggs.

This particular recipe was a French-style, custard-based ice cream. Oh man, oh man! It was so good. I would consider myself an novice-intermediate student of ice cream, but this was my first custard-based ice cream. So I was a-tempering egg yolks. :)

I was inspired to make this particular recipe because the day before I had toured the Amano Chocolate factory/warehouse. {More on that later} But would you believe me if I told you that some of the best chocolate in the entire world comes from my hometown of Orem, Utah? Crazy right! Way cool....and I got to tour the place and learn all about it with my friend Maria of Two Peas and Their Pod... okay, back to the ice cream!

So I splurged and purchased some Amano Chocolate in bulk. I got Amano Madagascar (70%), Amano White Chocolate/Cocoa Butter (only sold in bulk) and some Ocumare Cocoa Nibs.

Naturally I had to make chocolate ice cream with this new treasure! (I also added some amazing Domori Apurimac cocoa powder I bought from Tony Caputo's Market.)

The result. I made the custard well. Followed the directions and um...these high-quality ingredients really pulled through and delivered a delicious and complex chocolate ice cream.

I just thought the whole process was beautiful and somehow just made me feel special. {weird i know.} I just loved the raisin flavor that pulled through from the chocolate! Adam and I were really in awe. We just kept saying how good it was...and I truly think it was one of the best things I've made!








Here's the recipe:
Chocolate Ice Cream
from The Perfect Scoop

Makes about 1 Quart (1 liter)

Ingredients:
2 cups heavy cream (i used meadow gold)
3 TB unsweetened dutch-process cocoa powder ( i used domori apurimac from caputos)
5 oz. bittersweet or semisweet chocolate, chopped (i used amano's madagascar 70%)
1 cup whole milk (used winder farms)
3/4 cup sugar (used c&h sugar)
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract (used blue cattle truck vanilla)

Directions:
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)


If you like this chocolate ice cream, you might also like:
* Blueberry Sour Cream Ice Cream by Project Domestication
* Honey Peach Ice Cream by Project Domestication
* Cinnamon Ice Cream by Two Peas and Their Pod
* Salted Butter Caramel Ice Cream by Spork or Foon?
* Olive Oil Ice Cream with Balsamic Strawberries by Bonnie the Baker: Blog
* Milk Chocolate Ice Cream with Reese Whoppers by What's Cooking in the Orange Kitchen?

Martha Stewart's CUPCAKES: Strawberry Cupcakes

This is probably one of the ugliest pictures I've ever taken of food. Darn late night baking...oh well.

As I mentioned in my Barbie Birthday Cake post, I made Martha Stewart's Strawberry Cupcake recipe from her new CUPCAKES cookbook.

So far, I absolutely adore the book. (My only complaint is that a lot of recipes make like 34 cupcakes...I sometimes feel like they just took old three layer cake recipes and made them for cupcakes...) Either way, I wish I could bake a recipe out of it every week. But alas, my waistline, day job and other blogging commitments just don't allow me to do so.

PS: If you want to follow peeps who are baking their way through the cookbook at a regular rate, check out the Martha Stewart Cupcakes Club blog! I really wanted to join this group...but new I couldn't handle the extra deadlines.

Anyway, If I remember correctly I liked this cake. I love fresh strawberries and I happened to make it in June so it was perfect for summer. I can't say much about the strawberry buttercream recipe, because I didn't make it. I honestly can't remember what buttercream recipe I used! Eek.




Here's the recipe, but remember...I totally recommend buying the book!

Strawberry Cupcakes with Strawberry Buttercream
from Martha Stewart's CUPCAKES
Ingredients

Makes 34

* 2 3/4 cups all-purpose flour
* 1/2 cup cake flour (not self-rising)
* 1 tablespoon baking powder
* 1 teaspoon salt
* 8 ounces (2 sticks) unsalted butter, softened
* 2 1/4 cups sugar
* 3 large eggs plus 1 large egg white
* 1 cup whole milk
* 1 1/2 teaspoons pure vanilla extract
* 2 cups finely chopped strawberries, plus small strawberries for garnish
* Strawberry Buttercream

Directions

1. Make cupcakes as directed in Basic Cupcake How-To, using milk and vanilla for wet ingredients. Stir chopped strawberries into batter. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

Strawberry Buttercream

Ingredients

Makes about 5 cups

* 4 large egg whites, room temperature
* 1 1/4 cups sugar
* 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
* 1 1/2 cups fresh strawberries, pureed

Directions

1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Tuesdays with Dorie - Chocolate Oatmeal Almost-Candy Bars

This week Lillian of Confectiona’s Realm picked Chocolate Oatmeal Almost-Candy Bars, pages 114 and 115 of Baking from My Home to Yours by Dorie Greenspan.

This recipe was one of the few that didn't have pictures of the finished product. So I was anxious to see what it would look like. As I progressed through the recipe it started looking more and more familiar to me. Turns out my mother makes a recipe, very very similar to this. She calls them wonderful bars. The difference: my mom's doesn't have peanuts or dried fruit and she makes them on a sheet pan.

Okay, so these were really good. I think they are among my favorites of all the recipes in this book. I love the oatmeal and peanuts, it makes the bars so hearty. I used dried cranberries instead of raisins and thought it was a great addition.



I will say these things were so dang thick. This recipe really makes a ton. I think the next time I'm asked to bring a dessert to a chill event for a larger group...I'll make these.

Check out the recipe on Lillian's blog and be sure to see how the other TWD bakers like it too!


Next week: Cocoa-nana Bread (already made it...and it's good!)

Barbie Birthday Cake {Martha's Strawberry Cupcake Recipe}

I made this cute little barbie cake for my four-year-old niece this summer.

I used Wilton's Wonder Mold Kit and had a decent experience.

My big flaw for the cake: tried a new cake recipe...

a fruit one..
Martha's Strawberry Cupcake recipe
and it sunk. (see here)

but...
it turned out fine. :)
I think the bday girl loved it!
and it was yummy!

Tuesdays with Dorie - Mrs. Vogel's Scherben

Anything is good deep fried right?

Right.

This week for Tuesdays with Dorie, Teanna of Spork or Foon? selected Mrs. Vogel’s Scherben, a simple "cookie" that is deep fried then covered or dusted in powdered sugar or cinnamon sugar.

I was all game for trying this recipe. After all, I had all the ingredients on hand and I am always up for frying something. But...I would hardly call these suckers cookies. It's basically fried dough.

There was a lot of whining and hesitation going on in the P&Q for this recipe. I was actually surprised that more bakers weren't up for the recipe. But hey.

Many tried baking the dough. (As did I) And the fried version was much better! I brought these goodies into the office and my co-workers ate them right up! Everyone loved them and one coworker even expressed how it reminded him of a childhood memory. He recalled times when his mother would have leftover pie dough and she would let him bake off the leftovers and sprinkle the dough with cinnamon and sugar. :) I thought that was sweet.



I probably will never make this recipe again, but I had fun trying it! (Especially putting some into heart shapes and beginning my Valentine's celebrations!)

Head on over to Teanna's blog, which I love, for the recipe! Also, check out the Tuesdays with Dorie blogroll and see how the other bakers like the Scherben!



Next week: Chocolate Oatmeal Almost-Candy Bars (oh yeah...making them soon!)

Pearimisu - My New Year's Eve Dessert

Adam and I shared a delicious dinner experience for New Year's Eve 2009. We dined at Fresco Italian Cafe in Salt Lake. It's specifically in the Sugarhouse area and wow... I loved it.

Sometimes when a dining experience is just so special, I absolutely limit the amount of pictures I take ... especially if it's a romantic evening out like this dinner.

I did however, capture a photo of our dessert. It's called Pearimisu and it was delicious. I can't say enough about Fresco Italian Cafe... and I will say I highly recommend it.

Here's what we ordered:

Complimentary:
Breads and Balsamic Butter with Sea Salt (this balsamic butter was practically my favorite thing there! I will be trying it out my test kitchen!)

Appetizer: (shared)
Grilled Bruschetta Tasting 10
Seasonal Ingredients, Chef’s Selection of Cheese and Tomatoes

Salads:
(adam)
Arugula 8
Roasted Beets, Crispy Bacon, Honey Lemon Thyme Vinaigrette
(me)
Café 7
Mixed Greens, Pears, Apples, Gorgonzola Dolce, Candied Pecans, Port Wine Vinaigrette

Entree:
(adam)
Nightly Special: Housmade Ravioli with Red Prawns
(me)
Risotto of the Evening AQ
Chef’s Nightly Creation (that night it was white truffle)

Dessert: (shared)
Pearimisu 8
Pear Williams Mascarpone Cream, Baked Caramel Pears, Frangipane Wafer, Lady Fingers, Caramel Gelato
Suggested Pairing: Mer Soleil Late Harvest 8
<>

2010-11 and beyond: Book List

Reading is like running for me. I love to do it but it sometimes it just takes an extra nudge to get me started. Once I'm in my groove, I can't be stopped. I'm attempting to read a lot more books in 2010. So I might as well document it, right? My goal is a book a month.

Update: 12.27.10 --- Wow.  Where did the year go. Surprise surprise...I did not read near as much as I wanted to. If cookbooks count, I read hundreds of books! Here's to 2011. Hoping to really read a book a month.

January 2010
Eclipse by Stephenie Meyers - Completed (early January)
My Life in France by Julia Child - Completed (2.7.2010)
Christmas Jars by Jason F. Wright - Completed (early January)
An Inconvenient Book by Glenn Beck - Completed Audio Book (2.2.2010)

February 2010
The Tipping Point (completed)
One Night Stand with American History

December 2010
Breaking Dawn (completed 12.27.10)
The Help

To-read list
The Lovely Bones
The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer
The Time Traveler's Wife
Gone with The Wind
Last of the Mohicans
The Lost Symbol by Dan Brown
Pride and Prejudice
Wuthering Heights
Crime and Punishment
The Screwtape Letters by C.S. Lewis
Mere Christianity by C.S. Lewis
The Great Gatsby by F. Scott Fitzgerald
Eat, Pray, Love
Julie and Julia by Julie Powell
Freakonomics

Some of my favorites
The Emperor's of Chocolate by Joël Glenn Brenner
The Christmas Tree: A Story of the Rockefeller Christmas Tree by Julie Salamon
Roots by Alex Haley


If you have a favorite book or list of recommendations, comment below! I'd love to hear what you like to read!

Homemade Marshmallows {Alton Brown}

For years I've wanted to make my own marshmallows! It's always sounded like a festive treat to make during the holidays. So after seeing this homemade marshmallow recipe float around the blogospher (like here and here), I decided to try my hand at it!

The Result: oh my, oh my! I loved them. They melted perfect in hot chocolate... and they were delicious on their own! And I can't even tell you how much fun and easy it was! Holy cow! They were the coolest things to look at, touch and cut! (See these two pictures here and here!)

I chose to do large marshmallows. And as per my usual self, I added in extra Mexican vanilla to the recipe, and even some vanilla bean paste! (I would love to make the minis next time!) I'd also like to try Dorie Greenspan's recipe for homemade marshmallows, especially the chocolate version.

I think I'll add this to my regular holiday baking list. And, don't be surprised if you see me make homemade marshmallow treats (aka peeps) this year for our Easter baskets. I looked into it... check out these by Martha!


Homemade Marshmallows
by Alton Brown via Food Network

Ingredients

* 3 packages unflavored gelatin
* 1 cup ice cold water, divided
* 12 ounces granulated sugar, approximately 1 1/2 cups
* 1 cup light corn syrup
* 1/4 teaspoon kosher salt
* 1 teaspoon vanilla extract
* 1/4 cup confectioners' sugar
* 1/4 cup cornstarch
* Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.


You may also want to pair these with this homemade hot chocolate recipe, who knows!

Tuesdays with Dorie: Tarte Tatin

I've heard this line again and again from bakers and cooks, "Sometimes the most delicious dishes are made with the most simple ingredients!"

Well that is the case of Dorie Greenspan's Tarte Tatin.

I was blown away.

The recipe only called for four, very, very common ingredients. You prepared it on the stove top and in the oven.

It was completely rustic, yet elegant.

It wasn't too tricky. (as always, I'm battling it out with caramel...this time I stepped away from it for too long but no fear, it didn't burn).

The apples cooked so interested It's as if they puffed up or were swollen.

The caramel was delicious. (How could it not be...with all that butter!)

The puff pastry. It was interesting. ...totally my first time using it. I would say I had a good experience, but nothing that blew me out of the water. I think next time I'll try to make my own or use a homemade dough for the crust.

All in all. I love this dessert. To me it is the quintessential dessert for a small dinner party. I can't wait to make it for one! I was so happy too, that the group decided to make this for the Tuesdays with Dorie 2nd anniversary!

You can find the recipe on Laurie's blog, Slush! (It also includes a recipe for Cocoa Buttermilk Birthday Cake, since there was a tie on what recipe we should make!) Also check out the TWD blogroll to see my baking friend's creations!



Next Week: Mrs. Vogel’s Scherben (it's fried...watch out!)

Roasted Pears with Bleu Cheese {Ina Garten}

Earlier last month, I went on a huge kick of making my own salads that included roasting fruit or squash and making my own vinaigrettes.

It was fabulous!

I find that a lot of my cooking inspiration comes from Ina Garten. I love her cookbook, Back to Basics. It's all about flavors and just plain good.

Here's one of the salads I've made from her cookbook:


Roasted Pears with Blue Cheese
recipe by Ina Garten from Back to Basics

Ingredients:

* 3 ripe but firm Anjou pears
* Freshly squeezed lemon juice (3 lemons)
* 3 ounces coarsely crumbled sharp blue cheese such as Stilton
* 1/4 cup dried cranberries
* 1/4 cup walnut halves, toasted and chopped
* 1/2 cup apple cider
* 3 tablespoons port
* 1/3 cup light brown sugar, lightly packed
* 1/4 cup good olive oil
* 6 ounces baby arugula
* Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.