Holiday Edition, Part 2

I realize that by this point in the season, many people are tired of sweet things, chocolate things, buttery things, etc. But this recipe for Peppermint Bark is definitely worth a look and a try-out.

I often make truffles of some variety over the holidays, but I was urged by a co-worker to try Peppermint Bark. I was totally up for the challenge. After all, these are something of a specialty food item, sold at Williams-Sonoma for between $27 and $53. I figured there must be something daunting and special about the process of making them, right?

Turns out, the ratio of tastyness to difficulty is actually something like 10 to 1. And people love it! It's delicious and looks festive as a gift or displayed on the holiday dessert table.

I found a recipe on epicurious but wasn't 100% happy with it, so my slightly modified version is below. Obviously, the better quality chocolate you use, the better your bark will turn out. I was trying to work on a budget, however, and trying to keep things simple, so I ended up using Nestle chocolate chips. The result was still a big hit, though I can imagine these would be devastatingly good with a serious chocolate (Callebut comes to mind).


Peppermint Bark
Modified from the Layered Peppermint Crunch Bark on epicurious.com.

18 ounces white chocolate chips
4-5 candy canes, coarsely crushed (I put them in the empty bag of white chocolate chips and broke them up with a can of coconut milk)
8 ounces semisweet chocolate chips
3 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Melt 2/3 of the white chocolate in the microwave (2-3 minutes on 50% power seemed to work best.) Pour melted white chocolate onto foil. Using a spatula, spread chocolate to create a rectangle, about a 1/4 of an inch thick. Sprinkle with half of the crushed candy canes. Chill in the freezer until set, about 15 minutes.

Stir semisweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture over white chocolate rectangle. Using spatula, spread bittersweet chocolate in even layer. Freeze until very cold and firm, about 20 minutes.

Melt remaining white chocolate in microwave (about 1-2 minutes on 50% power). Working quickly, pour white chocolate over firm bittersweet chocolate layer. For me, it was half drizzling and half smoothing out globs of chocolate. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Using metal spatula, slide bark off foil and onto work surface. Using your hands, break the bark up into serving pieces. Let stand 15 minutes at room temperature before serving. (Can be made 2 weeks ahead. Chill in airtight container.)

Holiday Edition, Part 1

Since returning from my vacation in Hawaii, I have fully steeped myself in the winter holiday season. (Something about 80 degree weather and coconuts kept me from appreciating the wishes of Mele Kalikimaka on the radio.) Like most people, that means cooking and eating as much as possible.

So with the passing of fall and Christmas a recent memory, I am finally sharing some of my favorite holiday recipes from the past few months.

I am a strong believer in extended kin networks. So it was really awesome to host two of my best friends- Daniel and Sarah- for brunch on Christmas Day. My brother celebrated with us too, and it was this lovely convergence of blood relations and friends-as-family. Everyone brought something... Daniel the bacon, Sarah an amazing multi-grain loaf from Metropolitan Bakery... and I made scones and frittata for the main course. Oh yes... and there were mimosas...

Christmas Brunch Menu
Oatmeal Chocolate Chip Drop Scones with Orange Cinnamon Butter
Spinach and Red Pepper Frittata
Bacon
Multigrain Toast
Mimosas

Oatmeal Chocolate Chip Drop Scones with Orange Cinnamon Butter
Adapted from the recipe for Oatmeal Date Drop Scones from epicurious.com





Scones
3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 tablespoon vanilla extract
Rind from one orange
2 1/4 cups cake flour (not self-rising)
1 cup old-fashioned rolled oats
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup chocolate chips

In a bowl whisk together the milk, the egg, the brown sugar, vanilla and orange rind until the mixture is combined well. In another bowl stir together the flour, the oats, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Sir in the chocolate chips and the milk mixture until the mixture just forms a sticky dough. Drop the dough by 1/3-cup measures onto an ungreased baking sheet and bake the scones in the middle of a preheated 400°F. for 15 to 18 minutes, or until they are golden.

Orange Cinnamon Butter
Soften butter to room temperature. Add about 1 tsp. of orange rind, 1 tsp. of cinnamon and 1/2 tsp. of powdered sugar and combine well. Serve in a ramekin or other small bowl. I basically approximated all measurements to taste.

Spinach and Red Pepper Frittata
8 eggs
Milk, salt and pepper
1-2 cloves of garlic and olive oil
One red bell pepper, diced
Large handful of baby spinach
Feta CheesePreheat oven to 500 degrees (or use the broiler if you know your dish wear is oven-safe). On low heat, saute the garlic in olive oil. Add red pepper and saute till just tender. Add spinach till lightly wilted. Meanwhile, in a bowl, combine eggs, milk, salt and pepper. Combine eggs with vegetables in a stove and oven safe dish. Cook on stove-top at medium-high temperature till eggs are just set in the bottom of the dish.

Sprinkle with feta cheese and pop in the oven for approx. ten minutes. If the top of the frittata isn't completely cooked, but the edges are brown, take it out of the oven and let sit on the stovetop till completely cooked through. The egg will continue cooking from the heat within and you won't burn the rest of the frittata.

The Happy Homemaker

I really love throwing theme parties... whether it be Halloween, the state of Ohio, the state of Texas, or my own recent foray into domesticity, I love a good party with fun food potential.

So this week is my housewarming party, co-hosted by my two housemates. They are responsible for the beverage portion of the evening; I am taking control of the food. In honor of the new house, I am building a menu around popular foods of the fifties/sixties, a time associated with the savvy American homemaker. The menu shall include:

Cola Cake

Apple Cake

Spinach Dip

Ranch Dip

Lil' Smokey Cheeseball

Lil' Sweetie Cheeseball (I'm making this up. Wish me luck!)

Pigs in a Blanket

Deviled Eggs

Jello

Any suggestions? Recipes and photos forthcoming.

In the meantime, check out this video from blip.tv, 1958. It's awash in the hues, sounds and modern conveniences of the fifties!

Indonesian in Newbold

I'm a bit late in posting this... but last Friday's Inky showcased two Indonesian restaurants in my part of South Philly, Newbold. I've only been to Hardena (just three blocks from my house!) and can attest that it is awesome. The unassuming storefront gives no hint as to the delicious food inside. For $6, you get a mound of hot rice and a choice of three dishes to go on top. I tend to go with the coconut beef, yellow curry fish and tofu/tempeh. On my last visit, I shared a plate of lamb satay swimming in a most authentic peanut sauce (also only $6). Overall, their sauces are thick and rich, the meat tender.

The only downside is that their hours are a mystery. I went there with friends last Friday (the day of their glowing review) at 8:30 to find the doors shut. Plus, I believe they are also closed Mondays and Tuesdays.

So check out the review below and let me know when you want to go to either place. I am up for trying Indonesian Restaurant but I suspect my heart will always belong to Hardena.

<http://www.philly.com/philly/restaurants/20081017_Go_south_for_2_different_tastes_of_Indonesia.html>

A Public Service Announcement

The following recipe is the last chocolate cake recipe you will ever need. It is super simple, both in terms of ingredients, time and effort required. And it's very good. Plus it is easy to gussy up with frosting, whipped cream, or a fruit sauce (raspberry sauce would be delish). It can also be eaten plain. I realized I should share this on kitchenplay after my friend asked for a simple but really good dessert for a dinner party.

And if you've ever made this cake (ahem, Sarah... ahem, Elizabeth), I want to hear your testimonials about it. Leave comments!!!

Elodie's Chocolate Cake
Bon Appetit, October 1995

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar

5 tablespoons all purpose flour
1 1/2 teaspoons baking powder

Powdered sugar (optional)

Preheat oven to 325°F. Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.

Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack (cake will fall as it cools). (Can be made 1 day ahead. Cover; let stand at room temperature.)

Cut around pan sides to loosen cake. Release pan sides. Sift powdered sugar over cake; cut into wedges.

Coming up: Pumpkin Walnut Muffins and Cranberry Granola from The Metropolitan Bakery Cookbook

Lavender Rosemary Crostini

A more accurate recipe title would be Lavender Rosemary Honey Goat Cheese Crostini... but I shall sacrifice accuracy for pithyness.



Inspired by my Honey and Goat Cheese Sandwiches from a couple weeks ago, I made these for a housewarming potluck last weekend. In light of the occasion (one of my best friends just moved to Philadelphia), I wanted to gussy them up a bit. They were very popular and easy to make.


As lavender is such a strong flavor, and one that is not favored by many palettes, keep it subtle. Start out with less than you think you need and add as desired. As usual, my measurements below are estimates. I did use about 5 sprigs of rosemary and a generous fingerful of rosemary. I *think* it was about 2 tablespoons.

P.S. I promise this will be my last goat cheese recipe for a while!

Lavender Rosemary Crostini

One baguette, sliced into rounds (approx. 1 inch thick)
Olive oil and salt
Goat cheese
Honey
About two tablespoons of lavender, coarsely chopped
About 5 sprigs of rosemary, coarsely chopped

Preheat the oven to 250 degrees. Mix together olive oil and salt and spoon over (or brush on with a pastry brush) the rounds of baguette. Arrange bread on a baking sheet and cook till crispy and a light golden brown (about 20 minutes).

Prepare lavender and rosemary by mixing them together and set aside.

When crostini are done, let cool. Smear each round with goat cheese. Place each round side by side, and drizzle them with honey. Sprinkle the lavender & rosemary mixture on top.

Simple Pleasures

So today was a day of making ridiculously easy meals that were delicious, so I have to share...

Goat Cheese and Honey Open Faced Sandwiches

Slices of a hearty bread, toasted or untoasted (I used left over Pain au Levain from last week's Roasted Beet Salad)
Goat cheese
Honey

Smear goat cheese on the bread, drizzle with honey.

Basil and Tomato Ravioli

Small bunch of fresh basil, coarsely chopped
2 cloves of garlic, minced
olive oil
1 medium tomato, diced
ravioli (I had mushroom ravioli from Trader Joe's, really tasty)
coarse sea salt
pepper

Mix together the basil and garlic with just enough olive oil to form a paste. Cook ravioli. After draining ravioli, drizzle with more olive oil, add basil paste, tomato, salt and pepper to taste, and toss.

kitchenpaint

As I mentioned in an earlier post about my new kitchen, the black and white subway tile inspired me to do a retro color palate. Kitchens in the 1950s/60s are known for their bold colors: primary hues, but also pinks and aquas. My color obsession is for anything blue green (my yarn stash and wardrobe can attest to this). So I knew I wanted a bi-color scheme, with a deep sea-green and a warmer cremesicle shade.

My paints came from Greenable, a store in Old City that specializes in eco-friendly home supplies. I chose the colors Wide Horizons and Honey Bunch from Mythic Paint, a non-toxic, low VOC line.




One painting party later, I have a lovely kitchen.




















The Honey Bunch came out more yellow than orange, but I still love the look.

You can also see that I have a fridge now. As luck would have it, another client of my real estate agent was buying a house with a fridge she didn't want. The client gave me the fridge. I just had to pay for the move, taken care of by Mambo Movers. It's an old-school Westinghouse model. It works fine, but the gasket (the seal around the door) is busted. So I actually have to buy a new one and install it... and pay a bajillion dollars in electricity bills this month. But I'm going to take care of it this week.

www.greenable.net

www.mythicpaint.com

www.mambomovers.com

www.plumerre.com (my real estate agent's agency... look for Trish Kelly)

Roasted Beet Salad with Toasted Pistachios and Caramelized Onions

My dad came over for dinner yesterday to see the new house, so I threw together a simple one-dish meal using beets from the Passyunk Square Farmer's Market and other random ingredients from the pantry. Being out of blogging-mode, I didn't think to take photos, but imagine magenta half-moons and flecks of white goat cheese amidst green romaine lettuce leaves and you're pretty close to seeing the finished product.

Roasted Beet Salad with Toasted Pistachios and Caramelized Onions

Salad
Bunch of fresh beets
1/4 onion, thinly sliced
Handful of shelled pistachios
Head of romaine lettuce
Goat cheese

Vinaigrette
Balsamic vinegar
Honey
Dijon Mustard
Almond oil
Salt and pepper

Preheat oven to 400 degrees. Cut off leafy green tops of beets, leaving a short stem. Wrap beets in foil and roast in oven till tender, about one hour.

Meanwhile, caramelize the onions in butter with a teaspoon of sugar on low heat. (If onions are already sweet onions, e.g., vidalia, you don't need the extra sugar.). Caramelizing takes about 30 minutes. Let onions cool.

Toast the pistachios for about 5 minutes. Chop coarsely once cool.

Wash the lettuce leaves and prepare the vinaigrette (see previous posts for more specific vinaigrette directions).

Once beets are ready, let them cool for a few minutes before peeling off their skins. Slice into half-moons and let them reach room-temperature.

Once all ingredients are cool, dress the salad. Mix in the beets, onions and pistachios. Drop in small plops of goat cheese and lightly toss. Serve with bread. (I picked up a loaf of Pain au Levain from Metropolitan Bakery, a rustic sourdough).

Busy Tizzy

So my life over the past few weeks has been consumed by the Philadelphia Live Arts Festival and moving, leaving little time for blogging. However, the kitchen has been painted, a fridge has been acquired and I am refurbing a vintage dining table... photos and posts are forthcoming.

In the meantime, check out this Philadelphia Inquirer article about the midcentury modern trend...

http://http://www.philly.com/philly/home/gardening/20080919_Mad_for_midcentury.html