We've Moved!

I've been having such a great time cooking, eating, drinking and blogging with you all these past few months, and I've thinking about where this will take us.  You know, long term.

So I did what any blogging novice would do, I tried to register my domain name.  Just in case we decide to leave the blogspot compound.  Not saying that we would, but I like to have options.

And I find out somebody already did.  Six days before I tried.  Sad face.

Now I could have just dropped it--I mean, we're all happy here, right?--but that wouldn't have been characteristic of me at all.  Instead, I began to ponder alternatives.  (Brad might describe this differently, and may even use the word "obsess."  Potato, patahto.)

The result is we've packed up and moved to our brand-spankin' new site, Bradleen's Kitchen.  So drop by, say hello, and let's share a glass of wine.

You Got Chocolate in My Peanut Butter!

You got peanut butter in my chocolate!

And I thank you for that.

As a kid, Reese's Peanut Butter Cups were my favorite candy.  They probably would still be if I hadn't embarked on adventures in cholocate eating via Mo's Bacon Bar and pretty much anything by Chocolove.  Justin's makes a terrifically adult version of my favorite childhood treat; I love the dark chocolate one in particular.  (And look, ma, no high fructose corn syryp!)

Chocolate and peanut butter; peanut butter and chocolate.  The richer, the better. 

So when I come across something like this from joythebaker, I say "NOW YOU'RE TALKING!"  (Yes, I really did shout that when I found this recipe.) 

Anything chocolate and peanut butter that warrants multiple warnings about its addictiveness is, well, right up my alley.

When I told Brad I planned to make this, he turned to me said "I love you" and gave me a big kiss.

And that, my friends, is why I cook.

Double Chocolate Peanut Butter Ice Cream
As noted, this recipe is based on one posted by Joy the Baker.  We only had about 1/3 cup whole milk, so I used mostly skim.  The ice cream was still super rich and creamy, really more like a gelato, so I'd stick with skim milk next time.

2 1/2 cups skim milk
1 cup sugar
1/3 cup unsweetened cocoa powder (I used Valrhona)
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips (I used Ghiradelli 60% cacao)
1/2 cup smooth salted peanut butter ( I used Skippy Natural peanut butter)

In a sauce pan over medium heat, whisk together 2 cups of the milk with the sugar, cocoa powder and salt. Heat until the milk start to steam, but do not let it come to a boil.

In a small bowl, whisk together until smooth the remaining 1/2 cup of milk and the cornstarch.

Add the cornstarch mixture to the heated milk and chocolate mixture, bring to a low boil and cook until thickened. The mixture will look the consistency of loose chocolate pudding; it will continue to thicken as it cools.

Place chocolate chips in a small bowl.  Place 1/2 cup of heavy cream in a tall glass measuring cup and microwave until it just begins to boil (50 seconds in my microwave); pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture briskly until incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge for a few hours until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, drop 1/4 cup of the peanut butter into it by small spoonfuls with the machine running. Turn off the machine before it becomes fully incorporated, to get a ribbon of peanut butter running through the chocolate.

Transfer the ice cream into a freezer safe container and add the remaining 1/4 cup of peanut butter by dropping small spoonfuls and folding to incorporate. Cover and freeze until solid.

How Easy are They?

Tina Fey might say these kebabs are as easy as a 9-piece jigsaw puzzle.  And she'd be right.  (Great book, by the way, T-Fey.)

This is also one of the best recipes we've made from Cooking Light in a long time; the flavors so bright, and such a great combination of textures.  I'd also file this under "perfect summer dish."

We prepared the kebabs under the broiler as the directions state, but think they would also be great on the grill.

If it's not raining.  Like it was here.  Sad face.

Wine
We had a 2010 Pinot Blanc from Robert Sinskey Vineyards with the kebabs.

Chicken Kebabs and Nectarine Salsa with Herbed Couscous

From the July 2001 issue of Cooking Light.  

Spice Rub:

1 tablespoon brown sugar

1 tablespoon olive oil

1 tablespoon fresh lime juice

2 teaspoons chili powder

1 teaspoon bottled minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces

Salsa:

1 large red onion, cut into 32 (2-inch) pieces

Cooking spray

2 cups diced nectarine (about 3)

1/2 cup diced red bell pepper

1/4 cup thinly sliced red onion

2 tablespoons fresh cilantro leaves

1 1/2 tablespoons fresh lime juice

2 teaspoons minced seeded jalapeño pepper

1/4 teaspoon kosher salt

1/2 cup diced peeled avocado

Preheat broiler or prepare grill.  If using wooden skewers, be sure and soak them for about 30 minutes.  Safety first, folks. 

Combine spice rub ingredients and rub over chicken breast; let stand 15 minutes.

Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray (or on the grill). Broil or grill until chicken is done, turning occasionally (about 10-12 minutes).

Combine all salsa ingredients except avocado in a bowl; gently stir in avocado.

Herbed Couscous

Prepare couscous according to package directions.  Before serving, stir in a few tablespoons of herbs you like.  We used chives, oregano and cilantro, and also added a little fresh lime juice to brighten the flavor.

Better Together

Brad and I had dinner last week at one of our favorite restaurants in Denver, TAG Raw Bar.  If you go, you have to do the chef's tasting menu.  The chef will ask if you have any allergies or other concerns, and if there's anything you don't like.  From there, he prepares course after course of tasty surprises.

After we finished the dessert course, he brought over a few bonus treats:  a creme brulee cupcake and a snickerdoodle cookie.  Both were delicious, but the cupcake was amazing.  A light white cake with a filling of creme brulee custard, crunchy browned sugar on top, and a single raspberry.  I knew I had to make some.

Creme Brulee Cupcakes
Do you love creme brulee?  How about cupcakes?  Right, who doesn't?  So what about a creme brulee cupcake?  Two great desserts that are even better together.

The Internet abounds with creme brulee cupcake recipes; apparently, they're quite the thing.  Most use a creme brulee-flavored cake, topped with a brown sugar buttercream frosting.  But that's not what we had at Tag Raw Bar, so not the version rolling around in my brain.  Then I found this version on Bakers Royale.  It was exactly what I was looking for, except for once in my life I said "yes, but not with chocolate."

Um, yeah.  These were pretty good.

Custard Filling
1 vanilla bean, split in half lengthwise
2 cups heavy cream, chilled
1/2 cup sugar
pinch of kosher salt
5 large egg yolks*, room temperature
Turbinado or raw sugar
Boiling water for the water bath

* Reserve the egg whites, as you'll need them for the cupcakes

Preheat oven to 300 degrees.
In a medium saucepan over medium heat, combine 1 cup of the cream, sugar, and salt; scrape the seeds from the vanilla bean into the mixture.  Stirring occasionally, bring mixture to boil.  Remove from heat, add vanilla bean pod and let steep for 15 minutes.  Remove vanilla bean pod and stir in remaining cream.

Whisk egg yolks in a medium bowl; slowly whisk the cream.  Strain mixture and remove solids.

Pour the custard mixture into ramekins.  I used four 8 oz ramekins instead of using creme brulee dishes, so there was less surface area.  Place ramekins in a roasting pan or large cake pan, and fill pan with boiling water to 2/3 of the height of the ramekins.

Bake until the custards are set; begin checking them after 30 minutes and continue baking and checking at 5 minute intervals until they are done.  Mine took 50 minutes, which was probably due to a combination of the high altitude in Denver, the larger ramekins, and I had to substitute about 1/4 cup of the cream with half and half because we ran out.

When done baking, cool the ramekins on a wire rack until they reach room temperature, approximately 2 hours.

Cover each with plastic wrap and chill until you're ready to assembly the cupcakes.  Be sure the plastic wrap is directly on the surface of the custard, to prevent a skin from forming.

White Cupcakes
This recipe is from Martha Stewart's Cupcakes cookbook.

3 1/4 cups unbleached cake flour
1 1/2 Tablespoons baking powder
1/4 teaspoon salt
1 Tablespoon pure vanilla extract
1 cup plus two tablespoons milk
1/2 cup plus 6 Tablespoons unsalted butter (1 3/4 sticks), room temperature
1 3/4 cups sugar
5 large egg whites, room temperature (you saved these like I told you to, right?)


Preheat oven to 350 degrees.  Line muffin tins with paper baking cups (24).

Sift together flour, baking powder and salt.  Stir vanilla into milk.

With an electric mixer on medium-high, cream the butter until smooth.  Gradually add sugar and beat until pale and fluffy.  Reduce speed to low and add flour and milk mixture, alternating and ending with the flour.  Beat until just combined after each, and scrape bowl down as necessary.

In another bowl, whisk egg whites until stiff (not dry) peaks form.  Gently fold the egg whites into the batter in three additions.

Divide batter among prepared muffin tins.  Bake until done (cake tester inserted in center comes out clean), 18 to 20 minutes.  Place tins on wire rack to cool for about 10 minutes, then take the cakes out of the tins and cool completely on wire rack.

To assemble cupcakes:
Using a sharp paring knife, cut a cone out of the center of each cupcake.

Fill each hole with custard, using the back of a spoon to spread the custard a little beyond the hole on the top of the cupcake.  If not serving immediately, place prepared cupcakes on a large cookie sheet, cover with plastic wrap (again making sure the wrap is placed directly on the custard) and place in the refrigerator.

To serve, sprinkle some turbinado or raw sugar on top.  Hold a small kitchen torch 5 or 6 inches from the surface of the cupcake and wave it back and forth until the sugar has browned.  Sprinkle the sugar and torch the cupcakes one at a time for best results.

We had about a dozen cupcakes left over, so I made some of that brown sugar buttercream frosting and topped them with it so they'd keep fresh longer.  These cupcakes are also very good, although they're really not that reminiscent of creme brulee.

Brown Sugar Buttercream Frosting

1/2 cup light brown sugar
2 egg whites
1/8 teaspoon salt
1/2 cup (1 sticks) unsalted butter, room temperature
1/2 cup powdered sugar

In a double boiler over simmering water, whisking constantly, cook brown sugar, egg whites and salt until the sugar has melted and the mixture reaches 160 degrees.  Transfer to the bowl of a stand mixer and whisk on high speed until stiff (but not dry) peaks form.  Continue beating until the mixture cools (about 4-5 minutes).

Add the butter 2 tablespoons at a time, beating well after each addition.  Add the powdered sugar 2 tablespoons at a time, scraping down the bowl as necessary to fully incorporate.  Beat for another 3-4 minutes, until it is of desired consistency and thickness.

OK, Carb Lovers, Listen Up.

Do I have everyone's attention?  Good.

This here is the best dang pasta Bolognese you'll ever have.  Ever.  The only other Bolognese I've had that even comes close was at Michael Chiarello's restaurant, Bottega, in Yountville, California.  That was some great Bolognese, too.  Well, it was great until I mistook the kosher salt on our table for Parmesan cheese and dumped it all over the top.  Mmmm, I like me some Parmesan cheese on my pasta.  And, yes, I can be an idiot.  But you know what?  I finished that Bolognese anyway.  That's how good it was.  And this one is even better.

I find this Bolognese tastes best when a hot guy spends an afternoon making it for you, so that when you walk in the door in the evening you are greeted with the delicious smells of tomato, onion, garlic and all the other goodness it contains.   But I'm sure it pairs just as nicely with the satisfaction of having made it yourself.  I've just never gone that route personally.

The hard training portion for each marathon culminates with a 22-mile run, and Brad always makes pasta Bolognese for me the night before that run.  I'll never give up running marathons, just so he'll keep making this for me.

Pasta Bolognese

Each time Brad makes his Bolognese sauce he does something a little different.  This time when he was shopping for ingredients he saw the market had fresh Porcini mushrooms, so he added some of those.  He usually uses only dried Porcini mushrooms, and the results are also very good.  So don't stress if you don't come across fresh Porcini mushrooms.

For those paying close attention, that is Parmesan cheese grated over the top of the pasta, not kosher salt.  You'll like it better that way.  Trust me.

Brad prefers to serve his Bolognese with tagliatelle pasta, which is strangely hard to find in grocery stores.  Believe me, I've looked.  Everywhere.  So now he just makes his own pasta, which really doesn't take that long and makes the dish even better.  

That's Brad, rolling out the pasta.  Look how fast he is; it was impossible for me to take a picture where his cranking arm wasn't all blurry.  And I'm an expert photographer with state-of-the-art camera equipment.  Seriously.  Um, really.

Wine

When I'm only allowing myself one glass of wine because of a high-mileage run the following morning, it has to be a good one.  Robert Sinskey Vineyards makes a fantastic red blend called Point of View, or POV.

The Tasting Notes on their website say it's impossible to stop at one glass of this wine.  But fortunately I have super-human stopping abilities.  That and memories of high-mileage runs spent sweating out too much wine.  Not fun.

There's also a groovy POV video on the homepage, in which Rob Sinskey talks about the vineyard's organic and biodynamic approach to winemaking.  So drink a great wine and feel good about how it's made.

Fresh Tagliatelle Pasta
1 cup all purpose flour
1 cup Semolina flour
3 eggs
Dash of salt
1 Tbs olive oil

1. Sift the flour and salt together into a bowl to incorporate.
2. Pour the flour/salt mixture onto a clean work surface (avoid granite as it can be too cold) and form a well in the middle.  Make sure the sides are high enough to hold three eggs.
3. Break the three eggs into the well in the flour and add the olive oil in with the eggs.

4. Slowly stir the eggs with a fork to break the yolks.  Continue stirring and slowly expand to incorporate flour.
5. Once the texture gets to the point where you can no longer stir with the fork, use your hands to incorporate the rest of the flour.  Knead until the mixture forms a dough.  The dough should not stick to your hands or the work surface.  Add more flour in small increments if necessary.
6. Wrap the dough in plastic wrap and let sit 30 minutes.
7. Follow the instructions in your pasta maker to make the final pasta.  Tagliatelle or Pappardella work best with the Bolognese.

Bolognese Sauce
1 oz dried Porcini Mushrooms
4 Tbs Butter
8 Tbs Extra Virgin Olive Oil
½ cup finely diced onion
½ cup finely diced carrot
½ cup finely diced celery
4 cloves garlic, chopped
4 oz Pancetta chopped
1 cup chopped fresh Porcini Mushrooms*
2 Tbs chopped fresh rosemary
¾ lb ground pork
¾ lb ground beef
¾ lb ground buffalo
Portugese Sea Salt (Kosher salt will also work)
1 cup red wine
1 cup reserved water from soaking the dried Porcini Mushrooms
1 ½ cups whole milk
¼ tsp ground nutmeg
1 – 28 oz can of whole San Marzano tomatoes  (pour into a bowl and crush with your hands)
Parmesan Reggiano cheese

*  Cremini mushrooms will also work, or you can use all reconstituted dried Porcini mushrooms.

1. Place dried Porcini Mushrooms in a bowl and cover with 1 cup hot water.  Cover and set aside.
2. Heat a large dutch oven over medium high heat.  Add butter and olive oil.
3. Once the butter has melted, add the onion and Pancetta.  Cook until the onion just starts to turn brown, stirring often to avoid burning.  About 7 minutes.
4. Add the carrot, celery and garlic, and cook until softened.  About 5 minutes.
5. Add the fresh and reconstituted (reserve water) Porcini mushrooms and rosemary.  Stir to incorporate and cook 3 to 4 minutes.
6. Add the pork, beef and buffalo.  Break apart using the back of a wood or metal spoon and cook until the meat just starts to brown, stirring to mix in with the vegetables.
7. Add the wine and water from the dried Porcini mushrooms, and stir.  Boil until the wine and water has almost completely evaporated.  Stir occasionally.
8. Reduce heat to medium, add the whole milk and nutmeg; boil until almost evaporated, stirring occasionally.
9. Add the tomatoes, stir and reduce heat to very low (as low as possible).  Cook for 3 hours, uncovered, or until the juices from the tomatoes have nearly evaporated or it’s reached your desired consistency.  Stir every 45 minutes to an hour.  Avoid the temptation to stir too frequently.
10. Ladle the Bolognese on top of the pasta and add grate the Parmesan Reggiano cheese on top.  Eat and enjoy!

Spring or Summer?

Spring roll or summer roll?  I've seen both names used for the Vietnamese rice paper-wrapped rolls that are sometimes fried and sometimes not.  Sweet dipping sauce or peanut-y?  Stuffed with meat?  Shrimp?  Rice noodles?

Lots of options for this one.

We wanted to use shrimp, and as luck would have it Whole Foods had just gotten in some beautiful fresh shrimp.  We said "yes" to peanut dipping sauce and "no" to frying and rice noodles on the inside.  A few veggies, some fresh herbs, and that was it.

Very healthy.  Very refreshing.

I'm calling them spring rolls.  You can call them whatever you like, as long as you call me to come eat some when you make them.

Vietnamese Spring Rolls with Peanut Dipping Sauce
These are a lot easier to make than I expected.  Once softened in warm water, the rice paper is pliable yet sturdy.  Although it does get a bit sticky; wetting your fingers while you roll will help with that.

Wine
A light, refreshing dish meets a light, refreshing wine: the 2010 Riesling from Chateau Montelena.

Its crisp acidity complemented the spring rolls perfectly.  And the glass I had before rolling them seemed to make everything go smooooothly. 

So open your bottle before rolling and have some fun.

Vietnamese Spring Rolls with Peanut Dipping Sauce
The spring rolls are based on a recipe from a recipe in the April 2004 issue of Cooking Light and the dipping sauce is based on one from allrecipes.

Spring Rolls:
12 (8-inch) round sheets rice paper
3 green leaf lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2-inch) julienne-cut carrot strips
36 (2-inch) julienne-cut cucumber strips
36 (2-inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves
1/2 cup fresh cilantro leaves

To prepare spring rolls, fill large bowl with warm water. Place 1 rice paper sheet in bowl; let stand 5 seconds or just until soft. Place rice paper sheet on a flat surface (we used a dinner plate). Fill roll by layering all ingredients; we started with 4 shrimp halves on bottom so they would be visible through the wrapper once rolled.  Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover with a damp paper towel to prevent drying).  Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, mint, and cilantro.

Cut each roll in half on the diagonal.  Serve with dipping sauce.

Dipping Sauce:

1 1/2 cups creamy peanut butter

1/2 cup light coconut milk

3 tablespoons water (more if needed to achieve desired consistency)

3 tablespoons fresh lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon Sriracha hot chili sauce

1 tablespoon grated fresh ginger root

3 cloves garlic, minced

1/4 cup chopped fresh cilantro

Combine all ingredients in a small bowl.  If the sauce is thicker than you like, add water to thin.  Chill until serving.

I Found My Thrill on Blueberry Hill

Or, rather, on Gore Creek Drive.

Last week I attended a conference in Vail.  One day I was able to slip away and have lunch at Sweet Basil, a restaurant I'd heard much about over the years but had never visited.  My meal was spectacular, but the true standout was the warm blueberry crostata with ricotta sherbert I had for dessert.

I've been thinking about it ever since.

So I did what any girl would do in a situation like this, when the memory of something so delightful lingers on and on.  I baked a pie.  And made ice cream.

Blueberry Pie with Vanilla Bean Ice Cream

I was once very intimidated by making pie crust, and in the days before I found Martha Stewart's pate brisee recipe I admit I occasionally used frozen or refrigerated pie crust.  But this crust is so quick, easy and virtually foolproof there's no reason not to make it from scratch.  Trust me.

The pate brisee and pie filling are both found in The Martha Stewart Cookbook, a 1995 compilation of recipes that had previously appeared in other of her publications.  The ice cream recipe is based on the french-style vanilla ice cream recipe in The Perfect Scoop by David Lebovitz.

The directions below assume you will make both the pie and ice cream.  I've labeled the ingredients and each series of steps to identify what you'll be working on, so you can skip around as applicable.

Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

Ice Cream
1 cup skim milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon vanilla extract

Pie Filling
3 pints (about 7 1/2 cups) fresh blueberries, washed, drained and picked over
1/3 to 1/2 cup all-purpose flour
1 cup granulated sugar
1 Tablespoon unsalted butter, cut into small pieces
1 egg
1/2 cup heavy cream
1 Tablespoon turbinado sugar

Ice Cream
In a medium saucepan over medium heat, warm the milk, sugar, 1 cup of cream and the salt.  Do not let it simmer or begin to boil.  Remove from heat and scrape the seeds from the vanilla bean into the milk mixture and add the bean.  Cover and let steep for 30 minutes.

Pie Crust
Put the flour, salt and sugar into the bowl of a food processor.  Pulse a few times to combine.  Add the butter and process until the mixture resembles a course meal, about 10 seconds.

Fill a one-cup glass measuring cup with ice and add water.  With the machine running, add the water to the flour mixture one tablespoon at a time by trickling it down the side of the chute.  Add only enough water until the dough holds together without being wet and sticky.  Work quickly, and do not process the dough for more than 30 seconds.

Divide the dough in half, form each into a flat disk and wrap each half in plastic wrap.  Chill for at least 1 hour.

Ice Cream
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer or seive over the top.  In a separate medium bowl, whisk the egg yolks.  Slowly pour the warm milk mixture into the egg yolks, whisking constantly.  Return the milk and egg mixture to the saucepan.

Heat the milk and egg mixture over medium heat, stirring constantly.  (Do not use a metal spoon; it'll get too hot to hold.)  Cook the mixture until it thickens and coats the back of the spoon.  Pour through the strainer to combine with the rest of the cream.  The mixture will be slightly thick and custard-like, so use your spoon to help it through the strainer.  Place bowl in an ice bath and continue stirring until the custard has cooled.  Place the vanilla bean in the custard, cover with plastic wrap, and chill thoroughly.

Pie Filling
Preheat oven to 400 degrees.

Place the blueberries in a large bowl and sprinkle with flour, 1 cup of sugar and the butter.  (If the blueberries are small, use 1/3 cup flour; if large, use 1/2 cup.)  Gently toss so the berries are completely covered, adding a little more flour if necessary.

Pie Crust
Roll out one of the chilled dough disks to make bottom crust of pie, and put in a pie plate.  Combine the beaten egg and cream, and brush the entire pastry crust (edges and bottom).

Assemble Pie
Pour the blueberry mixture into the prepared pie crust.  Roll out the second disk of dough and cut into desired shapes.  Decoratively arrange the crust cut-outs over hte top of the fruit, covering it almost completely but allowing for some spaces for steam to escape while baking.

Brush the top with the remaining egg wash and sprinkle with the turbinado sugar.  Bake until done (blueberry juices have bubbled and thickened), about 50 minutes.  Cool completely on a wire rack before cutting.

Ice Cream
After putting the pie in the oven, remove the vanilla bean and freeze the custard mixture in an ice cream maker according to the manufacturer's instructions.  This takes about 20-25 minutes in my Cuisinart.  Transfer the ice cream to an airtight container and place in the freezer until the pie has cooled.