Matzo Ball soup

 I found this recipe in fine cooking magazine april issue and  really enjoyed it quite delicious!  

4 large eggs 
1/4 cup rendered chicken fat or fat reserved from the chicken broth, at room temperature 
1 tsp. kosher salt 
1/4 tsp. freshly ground white pepper 
5 oz. (1-1/4 cups) matzo meal 
7 cups Golden Chicken Broth 
1/4 cup chopped fresh flat-leaf parsley

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmix. Chill for at least 1 hour or up to 3 hours.

Line a baking sheet with parchment or waxed paper and fill a bowl with cold water. Dip a large soupspoon in the water, and gently scoop up the chilled matzo mixture and shape it with your hands into 12 medium balls (about 1-3/4 inches in diameter) or 18 smaller ones (about 1-1/4 inches in diameter), being careful not to compact them. Put the matzo balls on the lined baking sheet. Cook immediately or refrigerate for up to 1 hour.

To cook the matzo balls, bring 1 or 2 large pots of salted water to a boil. Drop in the matzo balls, cover the pots, and reduce the heat after the water returns to a boil. Simmer, covered, until the matzo balls have doubled in size and have lightened all the way through (cut one in half to check) 30 to 40 min.; drain. Cooked matzo balls can be held at room temperature for several hours.

To serve, bring the chicken broth to a boil. Taste for salt and pepper. Add the matzo balls and heat until they're hot in the middle, 8 to 10 min. With a slotted spoon, put 2 medium or 3 small matzo balls in a warm soup bowl. Ladle in hot broth and sprinkle generously with the parsley. Serve right away.

salmon and sauteed celery with leeks and mushrooms

Grilled salmon 

prepare any way you prefer salmon

I decided to stuff with some herbs like parsley and cilantro for some additional flavor

Celery with leeks and mushrooms

2 tablespoons evoo

1 medium leek, halved lengthwise and thinly sliced 

crosswise (white and light-green parts) 
Kosher salt 
8 oz. cremini (baby bella) mushrooms, quartered 
6 medium celery stalks, sliced 1/2 inch thick on the diagonal 
1 Tbs. fresh lemon juice 
1-1/2 tsp. finely chopped fresh rosemary 
1 tsp. chopped fresh sage 
2 Tbs. chopped fresh flat-leaf parsley 
Freshly ground black pepper 
2 Tbs. lower-salt chicken broth or water 

preparation:

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes. Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes. With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.

Make It Tonight

Chicken with Prosciutto and Sage

Sides: Truffled Brussel Sprout Salad

Ginger Soy Bok Choy and Broccoli   

Ingredients

serves 4

1/4 cup all-purpose flour

course salt and ground pepper

4 fresh whole sage leaves, plus minced leaves

4 ( 6 to 8 ounces each) chicken cutlets

4 slices ( 3 ounces) thinly sliced prosciutto

4 teaspoons olive oil

3/4 cup dry white wine

1/3 cup reduced-sodium canned chicken broth

1 tablespoon cold butter

directions

in a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. set aside.

lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. flatten with a palm of your hand to help prosciutto adhere to the chicken. dredge cutlets in seasoned flour; tap off excess

in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. remove cutlets, and keep warm. repeat with remaining 2 teaspoons oil and 2 cutlets

add wine and broth to skillet; cook over high heat until reduced by three quarters about 2 minutes. remove from heat; let cool 1 minute. add butter minced sage; sit until butter is melted, about 30 seconds. spoon sauce onto plates; top with cutlets serve immediately.

This Chicken Dish is one of my all time favorites! It is so easy to make yet its taste is so luxurious. I highly recommend this dish to anyone who needs a break from their chicken dinner routine. another bonus is that I had most of the ingredients on hand already and even if you don't this recipe will not break your bank! recipe adapted from Martha Stewarts everyday cookbook.

For the Truffled Brussel sprout salad:

  ingredients

1/2 pound brussel sprouts 

2 tablespoons of white truffle oil

2 tablespoons evoo

4 tablespoons fresh lemon juice

salt and pepper to taste

4 ounces pecorino toscano cheese

make the dressing by combining the oils, lemon juice and salt.

shave the brussel sprouts thin on a mandolin. toss with dressing. top with the shaved cheese. add salt and pepper as needed and garnish with parsley.

Ginger Bok Choy

ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce 

salt and ground black pepper

( this recipe didn't call for broccoli but i had some left over so i just threw it in with the bok choy)

directions: heat oil in a large skillet over medium heat. add garlic and ginger and cook for 1 minute. add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp and tender. season to taste with salt and pepper.

Coconut Cake

A cake worth celebrating, A decadent cake with a coconut twist. I absolutely love this cake and would recommend making it to anyone who enjoys coconut! Its a bit time consuming but the end result is worth it and its sure to be loved by all who eat it. I made this for a Christmas party and it was an instant hit.

Basic 1-2-3-4 cake:

2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract

Filling:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut

7-minute frosting:

1 1/2 cup sugar

1/3 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup water

1 1/2 teaspoons pure vanilla extract

2 to 3 cups coconut, flaked and sweetened

Cake Directions:

pre-heat oven to 350 degrees. Grease and flour 3 9 inch cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pan. Level better in each pan by holding pan 3 or 4 inches above counter, then dropping it flat to counter. Bake For 25 to 30 minutes or until done. Cool in pans for 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

stir together sugar, sour cream, milk and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of the filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Place sugar, cream of tartar, salt, water and egg white in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut.

All The Rage?

I am absolutely in love with chocolate bark. Since I have discovered the idea of chocolate bark I have been making it non stop, how could i when there are endless possibilities and combinations of this savory treat. While I have been busy cranking out variations among variations of this chocolate delight it seems that others have been also discovering their inner bark fascinations. I have come across the bark delights in various food magazines and blogs I also recently visited a local chocolate shop where they were selling bark for a hefty price. I highly recommend to everyone to make your own Bark! Its so easy, cheap and you get to pick you own toppings not to mention people will be impressed with your trendy creation.

First pick what kind of chocolate to use: White, Semi-sweet, Bitter Sweet,

you will need 1 pound of it cut into 1/2 inch pieces.

Next melt 1 cup of chocolate in microwaveable container for 30 seconds, then stir do this 2 more times stir and then add the remaining chocolate (from the original pound)

Place the melted chocolate onto a baking sheet covered foil and spread out till 1/4 inch thick around. Next pick your toppings, I recommend using 3 to 4 toppings that are crunchy or chewy this is your chance to get creative! 

After adding you topping make sure they are in the chocolate deep enough to stay put when dried, then let dry for an hour in at room temperature.

After you Bark has dried , drop the baking sheet above a counter and let the bark break into smaller pieces and enjoy!

Featured:  First picture: white chocolate bark with coconut, toffee, and almond.

Second picture: swirled white and bitter-sweet chocolate with dried Craisns and cranberries, coconut, and almonds.

Third Picture: semi-sweet chocolate with figs, pistachios, and crystalized ginger.

Breakfast Anyone

I've been stumbling upon some amazing breakfast recipes and I thought that they needed to be shared with my fellow foodies. so far these are the contenders for the breakfast i will make christmass morning for my family, I have yet to decide which one I will be cooking and I would love to hear some ideas from my food lovers.

Baked French Toast Casserole with Maple Syrup

Ingredients:

1 loaf French Bread (13 to 16 ounces)

8 large eggs

2 cups half and half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

dash salt

parline topping, recipe follows

maple syrup

Directions:

Slice French bread into 20 slices, 1 inch each

arrange slices in a generously buttered 9 by 13- inch flat baking dish in 2 rows, overalpping the slices

in a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. spoon some of the mixture in between the slices. cover with foil and refridgerate overnight

the next day, preheat oven to 350 degrees F.

spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. serve with maple syrup.

Praline Topping:

1/2 pound ( 2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

combine all ingredients in a medium bowl and blend well. makes enough for baked french toast casserole. 

Scrambled Eggs with Smoked Salmon

Ingredients:

1/4 pound sliced smoked salmon

12 eggs

1/2 cup heavy cream

salt and freshly ground black pepper

2 tablespoons butter

12 to 15 blades of fresh chives, finely chopped

directions:

reserve 2 slices of salmon for garnish. chop the remaining salmon into very small pieces.

whisk you eggs and cream together. add 1/2 cup of your chopped chives and season eggs with salt and pepper. preheat a large nonstick skillet over medium heat. melt butte in the pan and add eggs. scramble eggs with a wooden spoon. so not cook eggs until dry. when eggs have come together but remain wet, stir in chopped salmon. remove pan from the stove and place on a trivet. garnish the eggs with remaining salmon and chives and serve right out of the warm pan. 

A return from my hiatus

I've been out of touch for almost a month now due to an unimaginable amount of school work including finals and term papers. But now school has subsided and ended for the semester, i have returned home to New York and once again find myself in my mothers kitchen wondering what kind of goodies i can whip up. The holiday season is now in full force but i haven't had a change to really get in the spirt yet, so i  decided what better way to get back into the swing of things then to gather up some festive holiday recipes. so i begin my return from the underworld of finals, endless papers and sleepless nights with a slew of recipes that is sure to get anyone in the holiday spirt! 


Salty Caramel Croquembouche with Ricotta Cream

Check out the full recipe in fine cooking magazine or on their website at: finecooking.com

Snow Capped Macaroons

check out the recipe at: foodnetwork

Stylish Gingerbread men and women

love these twists on the classic gingerbread cookies from food network magazine, start off with any gingerbread cookie recipe then dress em up in these sweet outfits!

mini marshmallow: snip mini marshmallows in haf with scissors; toss in colored sugar ( it sticks to the cut side). attach with royal icing

fruit leather: cut fruit leather into pants and dresses and attach with royal icing. use thinned icing to make a shirt.

Sour belt: cut sour belts into strips and squares to make shorts or layered dress. attach the pieces with royal icing.

Triple-shot eggnog

serves eight:

3 large eggs, preferably pasteurized, separated

1/2 cup granulated sugar

kosher salt

1/2 cup dark rum

1/4 cup bourbon

2 tbs. brandy

2 cups whole milk

1 cup heavy cream

1/2 tsp. freshly grated nutmeg, plus extra for garnish

1/2 tsp. pure vanilla extract

direction:

whisk the egg yolks in a large bowl until they just begin  to turn a lighter shade of yellow add the sugar and a pinch of salt and whisk until thick pale yellow. whisk in the rum , bourbon and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. chill the mixture, covered, for 4 hours or overnight. keep the egg white chilled separately in a medium bowl.

before serving, ship the egg whites to stiff peaks with a hand-held electric mixer. fold the whipped egg whites into the chilled yolk mixture. serve immediately, sprinkled with a a little freshly grated nutmeg, or chill for up to 4 hours. whisk the eggnog until smooth before serving.

Mix and Match Chocolate Bark

love this idea, gives you plenty of options you are sure to find one that suits your taste buds, plus these easy creations makes for prefect homemade gifts!

first: prepare the pan line a baking sheet with foil, shiny-side up; smooth out the creases

 second: pick your ingredients,

1 pound chocolate (whatever kind you like), 

1/2 cup, chopped crunch toppings: 

1/2 cup chewy toppings, chopped

spices (optional)

Third: melt the chocolate, check out foodnetwork.com for full instructions

fourth: spread it out

fifth: add your toppings 

Candy Cane Cooler

For Fusion:

2 cups fresh mint leaves, de stemmed

1 bottle quality vodka

directions: throughly wash mint leaves and place in a decanter or jar. empty vodka into container and muddle slightly to release the essential oils. store in a cool, dark place for at least three days- longer if you want a stronger taste.

for cocktail:

1tbs. crushed candy cane or peppermint candy

1 1/2 oz. mint-infused vodka

1/2 oz. B&B (benedictine and Brandy)

1/2 oz. half and half

ice

peppermint stick

mint sprig for garnish

place crushed candy cane bits into pint glass. muddle the candy can slightly, breaking up the bigger plieces. do not muddle into a powder. add vodka, brandy and half and half and stir. our into a shaker with ice. shake lightly to chill and strain into old-fashioned glass full of ice. add a peppermint stick and stir. garnish with a mint sprig.