Dennys Food and Recipes: Chef Recipe: Simple Tasty Coleslaw For Your BBQ: From Denny: Looking for a new coleslaw recipe to impress the family and friends at your next barbecue? This one is tasty as it includes both red and green cabbage which play off each other well both for color and taste. The red cabbage is not as bitter as the green. Carrots, red and yellow bell peppers help to sweeten the cabbage along with the mayonnaise. The 1/4 cup sugar used looks like a lot but not in relationship to the 16 cups of cabbage.
Spices? Lots of fresh herbs like Italian flat parsley, thyme, cilantro and basil. Dry spices added are small amounts of cayenne pepper and cumin. If you want to kick it up another notch to the salad dressing you could add some garlic powder and smokey paprika to your taste.
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
* * * Check out more fun products and please support Warriors Pearl Foundation - helping homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - - see what's new!
From Denny: Chocolate and almonds are the ideal combination for a cookie. This is basically a sugar cookie with sliced almonds that makes for a stiff dough.
It is a simple exercise of dropping the cookie dough onto the cookie sheet - so that makes it easy even for beginner bakers. The chocolate comes in when you ice the cookie with bittersweet chocolate that has been melted together with real butter and almond extract.
What's amusing is how the recipe creator actually thinks these mere 24 cookies will last long enough to make it into a covered container. Bring your friends! :)
Almond Nuggets with Chocolate Drizzle
From: Spice Islands
Prep Time: 10 minutes
Bake Time: 15 minutes
Serving Size: 1 nugget (cookie)
Yields: 24 cookies
Ingredients
2 eggs
1/2 cup sugar
2 teaspoons Spice Islands Vanilla Extract
1/2 teaspoon almond extract
1 teaspoon baking powder
1 cup all-purpose flour
1/3 cup sliced almonds
2 ounces bittersweet chocolate
1 tablespoon butter
1/2 teaspoon almond extract
Directions
Preheat oven to 325ºF. Spray baking sheets with cooking spray.
Whisk eggs, sugar, vanilla extract and 1/2 teaspoon almond extract in a medium bowl. Add baking powder, and blend thoroughly. Stir in flour and almond slices and mixing until completely combined. The batter will be stiff.
Drop by heaping teaspoon onto baking sheets. Bake for 15 minutes or until the edges of the nugget start to brown. Cool on a wire rack.
Melt chocolate and butter in a heavy saucepan over low heat; stirring constantly. Add 1/2 teaspoon almond extract. Drizzle chocolate over top of each nugget. Store in tightly covered container.
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
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Unusual 2 Tasty: Chocolate Pudding In The Raw: From Denny: There are devoted fans of the raw food diet. While not everyone can partake of this lifestyle there are many recipes anyone can enjoy. This Raw Chocolate Pudding is one of them - and so easy and quick to make!
Who doesn't love the taste pairing of chocolate and coconut? An added bonus is that in place of refined sugar the recipe uses agave nectar which is far superior on the glucose meter for diabetes and others sensitive to sugar.
The raw food diet, and this very simple and quick version of chocolate pudding, may seem unusual but it sure is tasty!
From Denny: A melt-in-your-mouth cookie favorite. A local food writer received it from a friend in Nashville, Tennessee. "And she told two friends - and she told two friends..." :) This cookie has been making the rounds with chocolate foodies.
It's an easy recipe, fast enough to whip up for the holidays. Part of what makes this cookie so delectable is that half of the chocolate chips are melted and added to the batter along with the unmelted ones. It's like what chef Paul Prudhomme practiced with the concept of layering the same taste in a dish.
A note about melting chocolate: Remember to use dry utensils. Even a tiny amount of water can cause the chocolate to stiffen and not melt properly. We can't have that, now can we? :)
If you want to make clean up faster and easier, think about lining your baking sheet with parchment paper.
Note: You might want to do one cookie as a test cookie to see how long it takes your oven to get to the puffy stage, usually 9 to 10 minutes in most cases. But take the time and do the test because your cookie size may differ from the recipe. It's always worth the effort to do a test when it comes to chocolate. Everyone has a personal preference of how they want the cookie to taste and the texture.
Want a new cookie recipe for Christmas? This one may just become your family's new holiday tradition!
1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
2. In dry, medium-size mixing bowl, add half of the chocolate chips. Melt in microwave on 50 percent power for 1 minute. Remove and with a dry spatula stir then put back into microwave and continue cooking on 50 percent power for an additional minute. Remove and stir for about 1 minute until all chocolate is completely melted and smooth.
3. Add butter and stir until butter is incorporated and melted.
4. Stir in brown sugar, eggs and vanilla.
5. Stir flour and baking powder together and add to the chocolate mixture. When almost combined, stir in remaining half of chocolate chips and chopped pecans; mix well.
6. Drop by rounded teaspoonful, 2 inches apart, on parchment-lined baking sheets. Since this makes a large batch, if possible, work with 2 or 3 parchment-lined baking sheets. If you place the cookie dough on a cooled cookie sheet, they will not spread as much when baking.
7. Bake in preheated 350-degree oven until cookies are puffy and shiny, about 9 or 10 minutes. Don’t overbake. Cool on wire racks. Make sure cookies are cool when you handle them.
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
All you need is a round of brie cheese, some canned cranberry sauce and fresh pecans. Throw it into a slow cooker for a couple of hours over low heat and you have instant magic without a lot of fuss. It will leave you time for wrapping all those gifts and giggling with the kids.
From Denny: Do you like to bake shortbread cookies for the holidays? Here is a new twist - literally - on the idea. When you cut the dough into rectangles you twist them before baking, then dip in chocolate. How pretty is that for a holiday gathering?!
Now if the Wolf SubZero site would only supply photos to their recipe section... but hey, check out the humorous chocolate photo found over at flickr. (All Rights Reserved for this photographer but an embed code available for use on your blog.) Another chocolate foodie on the loose!
Beat butter, sugar and vanilla in large mixing bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir in 1/2 cup chips.
Divide dough in half. Roll each half into a 3-inch wide rectangle, 3/8-inch thick. Cut dough into 1/2-inch wide sticks. Place on lightly greased baking sheets. Twist each stick.
Bake about 15 minutes, or until golden brown. Remove to wire racks to cool.
In small saucepan, melt remaining chocolate chips and oil on very low heat. Dip 3/4-inch of one end of each cookie stick into chocolate. Place on waxed paper-lined baking sheet. Refrigerate in refrigerator until firm.
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
From Denny: Dates are loved around the world. In the Middle East they are a traditional part of the culture, offered as a sign of hospitality. Dates are served with strong black coffee and sometimes yogurt to balance the intense sweetness.
We love them in America too, especially here in Louisiana, and we never miss a chance to check out a cake recipe featuring them. One beautiful characteristic of dates is that cakes like this freeze well and can be enjoyed months later.
This recipe is from a long time famous food writer, Sheila Lukins. Read on to find out about her many cookbooks she has authored as she has worked for Parade Magazine and co-founded the restaurant takeout shop at the Silver Palate Restaurant.
Amazon book review: Steak. Burgers. Chocolate. Pasta. Ice cream. Shrimp. The first asparagus of spring, corn and tomatoes from the height of summer. These are the foods people love—passionately, unconditionally. Sheila Lukins identifies 32 of them, from prime rib and other Important Roasts to perfect Hors d'oeuvres. Then she obsessively offers the ten very best recipes for each, and voilà: Ten, the dazzling be-all and end-all cookbook from one of America's most beloved food writers, coauthor of The Silver Palate Cookbook and The New Basics Cookbook and author, most recently, of Celebrate!.
Ten is perfection, the peak, a repertoire of pure crave. Ten is the ten best roast chicken recipes, including Asian-Scented orange Chicken and Pot-Roasted Chicken Santiago. The ten best burgers, with a classic Bacon Swiss Burger with Tomato and Avocado and Jeremiah Tower's extravagant Black Truffled Burger. Ten best mashed potatoes—you haven't lived until you try Sheila's silky, sexy Lobster Mashed Potatoes. The ten best Sunday dinners, ten best seafood salads, ten best cakes. with over 300 recipes, including dishes from top chefs, such as Tom Colicchio's Roasted Rack of Pork, Judy Rodgers's Zuni Café Roast Chicken with Bread Salad, Anthony Bourdain's Choucroute Garni, Tom Valenti's Red wine and Tomato Braised Duck, and others, Ten is truly a celebration of the best of the best.
About the author: "Sheila Lukins is one of America's best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat. She is the food editor of Parade magazine and lives in New York City."
Serves: 8
Ingredients:
For the cake:
1 stick unsalted butter at room temperature, plus extra for greasing the pan 8 ozs. pitted dried dates, chopped 1 tsp. baking soda 5 tbls. granulated sugar 2 large eggs, at room temperature 1/2 tsp. vanilla extract 1 1/4 cups all-purpose flour 1/2 tsp. salt 1 3/4 tsps. baking powder
For the sauce: 2 sticks unsalted butter 1/2 cup whipping cream 1 cup packed dark or light brown sugar 1 tsp. vanilla extract
Directions:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch round cake pan. Set the pan aside.
2. Place the chopped dates in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer for 3 minutes. Stir in the baking soda (the mixture will bubble up slightly). Set the pan aside to cool.
3. Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 4 minutes. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
4. Add the flour and salt, and mix to combine. Stir in the dates, including any liquid, and then stir in the baking powder.
5. Scrape the batter into the prepared cake pan, and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Do not overbake or the cake will be dry.
6. Let the cake cook in the pan on a wire rack for 10 minutes. Then remove the cake from the pan, and place it on a plate.
7. While the cake is cooling, prepare the sauce: Combine all the sauce ingredients in a small saucepan. Place the pan over medium-low heat and cook, stirring, until the butter has melted and the sauce is smooth, 2 to 3 minutes. Raise the heat slightly, and simmer until the sauce thickens slightly, 3 minutes. Let the sauce cool for about 5 minutes.
8. Using a skewer, poke holes all over the surface of the cake. Pour the sauce over the cake while both still warm.
9. Serve the cake warm with ice cream or whipped cream on top.
Notes: This cake freezes well. Cool the cake completely, cut it into wedges, and then freeze the wedges individually, well wrapped, for up to 2 months. A slice can be thawed and reheated. The cake can be reheated in a 350-degree oven for 10 minutes.
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
From Denny: Who doesn't love raspberries for the holidays? This cookie is dripping with butter, chocolate goodness, black raspberry liqueur and chock full of macadamia nuts. Not a lot of sugar and flour either to make them.
It's a rich cookie - but easy to make - to impress your family and friends. Of course, that's if they ever get a chance to taste them! Beware of the kitchen cookie gremlins. They lurk in the most unexpected places. :)
Place 1 1/2 cups chocolate chips in 3-quart saucepan. On low heat, melt chips, stirring constantly. Turn off heat. Stir in brown sugar, butter, eggs and liqueur with wooden spoon until well blended. Add flour and baking powder. Stir in reserved 1/2 cup chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 325°F for 10 minutes or until puffed and set to the touch. Let stand 1 minute before removing from baking sheet.
Microwave Version: Place 8 ounces semi-sweet chocolate chips in large microwaveable bowl in oven. Microwave on HIGH 2 minutes. Stir until chocolate is melted and smooth. Stir in brown sugar, butter, eggs and liqueur until well-blended. Add flour and baking powder. Stir in reserved 1/2 cup chocolate chips and nuts. Bake as above.
Make Ahead: The dough can be mixed ahead and refrigerated until baked. The baking time is the same as above.
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce: "From Denny: New Orleans food is known for its great tasting creative comfort food. It's also loaded with calories, usually from the sauces. This delectable appetizer qualifies for the High Calorie Club. But that's the beauty of Louisiana food as you can often choose to serve it in smaller portions to help reduce the calorie load while still enjoying great flavor!
Chef Poppy Tooker did just that. She sauced the andouille slices in heavy cream flavored with Creole mustard. If you can't find andouille sausage or Creole mustard in your area just substitute with your favorite sausage and a great deli mustard of full flavor."
Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce: "From Denny: Chef Poppy Tooker is a New Orleans icon, much loved and respected as she is interesting. She is like a walking trivia foodie encyclopedia and she sure does relish telling the tall tales of Louisiana food and history.
Check out some of her latest trivia offerings and appearances to tantalize your mind as much as your tastebuds:
* Louisiana's Crystal Hot Sauce was used in WWI Army field rations. I'm a bigger fan of Louisiana Hot Sauce. It's milder than Tabasco and less vinegar. Goes great on eggs in the morning.
* Camellia red beans are the finest grade of red beans. Camellia buys up all the Hayward (finest top grade) beans, leaving grades A and B for the rest of the country. Hayward grade beans are named for the family that founded Camellia in New Orleans back in 1923. They still own it today.
Can we ever imagine the Monday wash day without Camellia red beans? Life might never have been the same in New Orleans. Even Louis Armstrong might not have been known for his endearing signature statement, 'Red beans and ricely yours.'"
Dennys Food and Recipes: Easy Dessert: Blueberry Yum Yum Cake: "From Denny: What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!
We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.
After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!"
This apple caramel cake is unusual in that it employs canned sweet potatoes too. We love our sweet potatoes in Louisiana and eat them all year long, finding new ways to use them. This is the first I've seen used in an upside-down cake. Everyone knows that brown sugar and sweet potatoes are a natural and perfect taste combination!
The second recipe for an unusual birthday cake uses a spice cake mix and pumpkin pie filling. That makes for a dense moist cake topped by cream cheese icing - low fat cream cheese and low fat whipped topping, of course. :) To gild the lily the special cake is topped off with white chocolate bark."
From Denny: Well, here I am, still churning out the Valentines Day posts. :) Color me into The Fun Corner for the rest of the week as I sift through network videos to find the goodies for us.
What is it about pasta that we women just love? It seems the perfect comfort food any time of the year and fits well into the Valentine's Day meal. This year a lot of chefs agreed with us because everywhere I turn for romantic meals they are often a pasta.
Chef Eric Lee creates a real beauty of a meal with sweet crab and savory Parmesan cheese over bucatini pasta. Chef Lee is the executive chef at the Simi Winery in Sonoma Country, California, where his job is to create awesome food to showcase the wine. What a great gig!
"I'm not the star," Lee says. "My job is to make wine the star. But I love to be able to pair food and wine ... and make both better." Chef Lee likes to create harmony between the salt and acid, bitter and sweet flavors in food so the wine will feature as that shining star.
He pairs chardonnay with this meal as a way to play up the acidity of the wine.
Here's his Dungeness crab bucatini carbonara recipe:
1 clove garlic, sliced 1 tablespoon extra virgin olive oil 2 ounces pancetta or bacon, chopped 2 tablespoons Simi Sonoma County Chardonnay 1 large egg 1/4 cup freshly grated Parmigiano-Reggiano cheese Pinch kosher salt and freshly ground black pepper 1 tablespoon chopped Italian flat parsley 4 ounces fresh cooked Dungeness crab meat or canned lump Blue crab meat 1/2 pound bucatini pasta or spaghetti
Preparation:
Bring a large pot of salted water to a rolling boil.
In a large sauté pan, heat the garlic slices and olive oil over medium heat. When the garlic is golden brown, remove the garlic slices and add the chopped pancetta. Cook until the pancetta is lightly crisp. Add the chardonnay and turn off the heat. Set aside.
Whisk the egg, cheese, salt, pepper and parsley together in a large bowl. Add the contents of the pan containing the pancetta and wine. Add the crab meat.
Cook pasta to al dente. Drain and immediately place the hot pasta into the bowl containing the egg, cheese, pancetta, wine and crab. Toss quickly and thoroughly to assure all noodles are coated and the ingredients are well combined. Season to taste and serve immediately.
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A real Wow! version of Baked Alaska Image by Anne Davis via Flickr
From Denny: A classic dessert that is always a show stopper for guests and family alike. It's also the perfect ending to a romantic dinner during the Love Season of Valentine's Day. Our favorite domestic diva, Martha Stewart, shows us how to create this rich, decadent chocolate dessert. This simple version is a chocolate baked alaska using chocolate cake and chocolate ice cream. Could it get any better for lovers - or lovers of chocolate?
In this segment Martha also demonstrates making ice pops from white hot chocolate and more. Cold or hot, Martha thinks hot chocolate reflects the fickleness of human emotions.
Baked Alaska with chocolate cake and chocolate ice cream
From: Martha Stewart
Serving Size: Makes 9
Ingredients:
For the cakes:
2 cups sugar 1 1/3 cups all-purpose flour 1 cup unsweetened Dutch process cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda Salt 1 cup vegetable oil 2/3 cup warm water (about 100°) 2 teaspoons pure vanilla extract 6 large eggs, room temperature, separated For assembling Vegetable oil cooking spray 6 cups chocolate ice cream (3 pints) For the meringue 12 large egg whites, room temperature 3 cups sugar Pinch of cream of tartar
Preparation:
These mini meringue-coated chocolate ice-cream-and-cake concoctions are stunning desserts for a crowd.
Preheat oven to 350°. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface.
Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
Preheat oven to 500°. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue.
Move flame back and forth until browned and caramelized. Make ahead. Assembled dishes can be frozen for up to 3 days.
Meringue-covered cakes can be frozen for up to 4 hours.
*** Martha's other two recipes in the video can be found at her site:
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Enjoy some Thanksgiving humor along with more delectable recipes to make your mouth water waiting for the next holiday.
From Denny: Funny Thanksgiving quotes, a funny Thanksgiving dance video, funny Thanksgiving cartoons, an hilarious post featuring fighting turkeys with captions, another funny post about the infamous Gluttony Pants now in holiday fashion - and lots of great food. What more could you ask for after a great meal while cruising the web? Uh... maybe a waist extender for my pants? Oh, yeah... but the food was soooo good! :)
And a few serious gratitude posts to round out the season...
Happy Thanksgiving, Everyone, and hope you enjoy your holiday!
*** Feathered Turkey Photo by eye of einstein @ flickr
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*** OMG, these are such great comfort food grilling recipes from one fun chef!
Farmhouse Bacon Cheeseburger by Chef Spike at his Good Stuff Eatery in Washington, D.C.
From Denny: Check out some fabulous kicked up versions of summer grilling recipes by Washington, D.C.'s new food hit, Spike Mendelsohn. These would be great for Labor Day celebrations too. Chef Rachel Ray interviews Chef Spike for Amazon books as he promotes his first collection in "The Good Stuff Cookbook."
Dennys Food and Recipes is where I've combined all the posts from three food blogs, Romancing The Chocolate, Comfort Food From Louisiana and Unusual 2 Tasty. This is quite the database of recipes and food videos to check out. I'm always on the hunt for interesting recipes, the latest food trends and just plain good food and bringing it home to you! :)
Chef Spike with Food Network Chef Rachel Ray
Featured Recipes:
Blazin' Barn Burger Make Your Own Sriracha Mayonnaise (the "new" ketchup) Homemade Basic Mayonnaise Farmhouse Bacon Cheeseburger Good Stuff Sauce Mac 'N' Cheese Cheddar Cheese Sauce Farm-Fresh Caesar Wedge Grilled Watermelon, Yuzu, and Feta Salad Spike’s Village Fries Milky Way Malt
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
