Banana Macadamia Crumbcake Muffins

Who doesn't like a good old-fashioned crumbcake? One of my favorite treats as a child was a Hostess crumbcake. Remember those? My consumption alone of these sweet little cakes most certainly kept the production lines very busy. So here is my tribute to one of my favorite childhood treats.......a quick and easy crumbcake muffin. I happened to have some really soft bananas, and a few macadamias that needed a new home. A little twirl in the mixing bowl and voila...a yummy crumbcake treat. You will like this.....I promise!

Banana Macadamia Crumbcake Muffins

Makes 12 Muffins

Ingredients

1 stick of butter, at room temperature

3/4 cup sugar
3 eggs

1 tsp vanilla

2 cups flour

1/8 tsp kosher salt

1 tsp baking soda

1 tsp baking powder

1 cup light sour cream

1 very ripe banana, mashed

Topping

1 cup brown sugar

2 tsp cinnamon

1 cup macadamia nuts finely chopped

4 Tbs cold butter, cut into pieces

Directions

Preheat oven to 350 degrees. Line muffin tins with cake liners

Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla.

In another bowl, mix flour, baking soda, salt and baking powder. Fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. fold until blended after each addition. Once combined, fold in the mashed banana.

In a large bowl, mix brown sugar, cinnamon and macadamia nuts. Then add the butter and mix until the mixture looks like breadcrumbs.

Fill the paper lined muffin tins 3/4 full with the batter. Sprinkle the brown sugar topping over each to cover generously. Bake until browned and toothpick comes out clean, about 40 minutes. Leave in tin for 5 minutes, and out they come to cool on a wire rack.

Enjoy!

My Recent Restaurant Jaunts

Blanco Tacos + Tequila
www.foxrestaurantconcepts.com/blanco.html
This clean minimalist dining room offers a modern twist on Mexican/Sonoran food in a casual-chic setting. The guacamole was a great starter and the carnitas tacos were by far the best I have tasted. The spectacular views of the Tucson valley cannot be beat, as you finish your meal with the brown sugar caramel flan. Oh my yumminess! I washed this all down the the pomegranate-grapefruit margarita - an easy, refreshing and tasty libation.
2905 E. Skyline Drive, Located in the Shoppes of La Encantada, Tucson, Arizona

The Ivy Restaurant
As one of LA's leading celebrity hangouts, this charming french rustic restaurant is full of old world antiques and comfortably worn chintz. The open brick patio (where the highest-profile patrons are seated and dutifully ignore the stares) is filled with blooming flowers and roses.
The mussels with spicy ginger curry sauce were so good that we ordered them twice. They are known for their homemade chocolate-chip cookies and can be ordered to go and wrapped in their signature pink boxes.
113 Robertson Drive Los Angeles, CA

Tender Steak and Seafood
Chef KC Fazel offers an outstanding array of scrumptious dishes, one of which was an unforgettable american kobe wagyu filet mignon that was as tender as a piece of fish, and insanely delicious. We also had the grass-fed Durham Ranch bison strip loin which was perfectly cooked and delicious. With its warm rich environment, the cherry wood decor and soft intimate lighting, you are certainly taken away form the hustle and bustle of the casino excitement.
Located in the Luxor Hotel Las Vegas, Nevada

Majestic View Lodge
With the large picture windows throughout the dining room, you are surrounded by the outstanding views of Zion National Park in this very rustic lodge. The buffalo and elk burgers are a must try, however the buffalo burger was more to my liking as it was perfectly cooked, juicy and very tasty.
2400 Zion Park Blvd. Zion National Park, Springdale, Utah

Nobu New York
http://www.noburestaurants.com/
Nothing will beat the perfect creations of Chef Nobu Matsuhisa with his new style sashimi, yellowtail sashimi with jalapeno and the wagyu beef. All were simply and beautifully presented, with just the right amount of condiment to enhance the flavors. One taste of each just begs for you to savor every scrumptious bite. The atmosphere is fun and upbeat, and our gracious server helped to make our evening very enjoyable. The lychee martini is the best!
105 Hudson Street, Tribeca
New York, New York

Freemans
http://www.freemansrestaurant.com/
This cozy space located at the end of an unused alley off the Bowery was opened in the Fall of 2009. The owners Taavo Somer and William Tigertt were looking to make a rugged, clandestine, colonial american tavern with an early american cuisine. It's simple and rustic. The Freemans burger with the special sauce was just what you wanted in a burger. I want to go back for the hot artichoke dip with crisp bread.
Between Chrystie and the Bowery, at the end of Freemans Lane.
Lower East Side, New York, New York

Cream of Cauliflower Soup

For as long as I can remember, I have always loved creamy soups. Mushroom and cauliflower being at the top of my fav list. I do have a creamy mushroom soup that I look forward to sharing with you on a future post.

What made this soup stand out more than my past creations, was the flavor boost of the roasted garlic and sherry. This is a quick and easy one. Give it a try!

Wine Pairing: A White Bordeaux or Sauvignon Blanc would be a nice compliment to this soup.

Cream of Cauliflower Soup

Serves 6

Ingredients

1 head of garlic

1 tsp olive oil

salt and pepper

1 large onion, chopped

1 tbsp butter

1 head of cauliflower, cored and broken into small florets

2 (14.5 ounce) cans low sodium chicken broth

1 1/2 cups of milk (I used 1%)

1/4 tsp ground nutmeg

3/4 tsp white pepper

1 tsp salt

1 tbsp sherry

Directions

Preheat oven to 325 degrees. Cut off top of garlic head and place in aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel and set aside.

In a large heavy stockpot over medium heat, melt butter and saute onions until soft but not brown, about 5-10 minutes. Add cauliflower florets and chicken broth, cover and cook for for about 20 minutes until the cauliflower is tender.

Using a stick blender, food processor or blender, puree this mixture in batches with the roasted garlic until smooth. Return pureed mixture to stockpot and add the milk, nutmeg, salt, pepper and sherry. Combine and simmer briefly.

Garnish with a dollop of sour cream, fresh croutons and chopped chives.

Enjoy!

Slow Cooked Black Bean Soup

I love beans... white, black, black eyed, pinto, kidney, butter, pigeon, in fact I have yet to meet a bean that doesn't tickle my fancy. I love that black beans (also known as turtle beans), as well as most other beans are not only tasty, but are virtually a fat-free high quality protein, and a great source of cholesterol lowering fiber.

As I was cleaning out my cupboards, I found some dried black beans begging for an overnight bath and cooked up into a pot of nurturing satisfaction . On this cold winters day, I thought what better way to warm up the soul than with some black bean soup cooked in my slow cooker. With a little planning ahead of time, your slow cooker does all the work and you save time later. Come on...let's face it, do you know anyone who would oppose to opening the front door and greeted by the inviting smells wafting from the slow cooker? Yeah...I don't either!

You can kick up the heat a bit by adding a serrano chile or a milder pepper such as jalapeno in place of the green chilies. If you desire a creamy soup, at end of cooking, puree using an immersion blender or food processor.
This soup is certain to warm you up anytime of the year.

Wine Pairing: An American Chardonnay or a White Meritage would be a nice compliment.

Slow Cooked Black Bean Soup
Serves 6

Ingredients

1 pound dried black beans

2 cans low-sodium chicken broth

1 can low-sodium beef broth

3 small onions

2 garlic cloves

1 tsp olive oil

1/2 tsp ground cumin

1 tsp ground coriander

3 bay leaves

1 can (4.5 ounce) chopped green chilies

1 tsp kosher salt

1 tbsp sherry vinegar

2 tbsp fresh lime juice

1/4 cup chopped fresh cilantro (optional)

3 tbsp sour cream (optional)

Directions

Sort and wash beans and place in a large bowl. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.

Saute onion and garlic in olive oil till soft and translucent. Add sauteed onions and garlic to crock pot with beans, broth, cumin, coriander, bay leaves and green chilies. Cover and cook on low for 10 hours. Add salt and vinegar during the last 5 minutes of cooking. Discard bay leaves and stir in lime juice. Ladle soup into bowls and sprinkle each with chopped cilantro and top with a tbsp of sour cream.

You now have a hearty, satisfying and fiber rich meal!

Enjoy!

Swedish Apple Pie Cake

So this recipe came from my grandmother June, the best ever grandma who loved to spoil her grandkids, but also happened to be a fabulous cook. She has had some pretty amazing homemade treats come out of her kitchen. Her coconut cake is my favorite...and that will be a featured in another post soon. But for now.....let's focus on this very quick and easy dessert. It has a cake like consistancy and is very light. Oh my yumminess!!!!! Oh, and did I tell you how quick this is to make. It takes just minutes to mix the ingredients together. Ok, so it took me about 5 minutes to peel, core and dice the apples...but hey...did I tell you how quick this is. This most certainly is a great dessert to make with your kids. The best thing is that they can say they created a homemade dessert.

This can be garnished and served in so many different ways....In fact, the next time I make this, I'm going to serve it with a caramel sauce on the side. Oh my......I can't wait!

Happy baking!

Wine Pairing: This would be great with an Icewine. Try Inniskillin 2006 Icewine. If you like dessert wines...you will love this!

Look for a post soon dedicated to my passion for Icewines.

Swedish Applie Pie Cake

Ingredients

1 cup flour

1 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 eggs

1 tsp vanilla extract

3/4 cup walnuts or pecans chopped

2 cups apples peeled and diced

Directions

Pre-heat oven to 375 degrees. Butter a 10 inch pie plate.

Put first 6 ingredients into a bowl and stir all together. Once combined add your vanilla extract, nuts and apples. Stir until all combined and pour mixture into your buttered pie plate.

Bake for about 30-35 minutes. Your cake will puff up a little and a toothpick should come out clean.

Let rest about 30 minutes and serve warm with ice cream or also good at room tempature.

I think that you will like this one!

Enjoy!

Lemon-Cornmeal Cake

If you are looking for something different in a cake, then you must try this one. I got this recipe from Woman's Day magazine. It's so perfect, that I found no reason to alter it. What I love about this cake is that it's not too sweet because of the addition of cornmeal, and the yogurt makes it super moist. The best part is that my husband loved it, and he is usually not a cake person.

Instead of the sugar glaze, you would also have a winner with a chocolate ganache drizzle.

I know you will enjoy this one as much as we did!

Lemon-Cornmeal Cake

Ingredients

Baking spray (cooking spray with flour)

2 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 tsp baking powder

2 tsp salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 cups sugar

1 tbsp grated lemon zest

1/4 cup lemon juice (about 2 smalls lemons)

4 large eggs

1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze

1 cup sugar

1/3 cup lemon juice

Directions

Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and yogurt until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 5 minutes.

Meanwhile, make the sugar glaze:

Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Tip: Use lime zest and juice for a zesty alternative.

If you are in the mood for a Chocolate Ganache drizzle, this is a simple one:

1/2 cup heavy cream

3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

1 tablespoon unsalted butter, softened

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

White Bean Dip

One of my favorite dips has to be a simple white bean dip. It is such a cinch and takes no time at all to make. Most of us have the ingredients in our pantry which makes it an easy go to if you are in need for a quick appetizer. It is also very versatile, meaning you can add different ingredients to it to change it up a bit. It's a great dip for veggies, pita chips and tortilla chips.

Just a little something different to add some variety to your sandwiches, try using this as a spread instead of your everyday mayo or mustards.

Easy White Bean Dip

Ingredients
1 can white beans drained and rinsed
1/2 garlic clove
zest and juice of 1 lemon
handful of flat leaf parsley
1 tsp sea salt
1/2 tsp black pepper
3 tbsp of a fruity extra virgin olive oil

Directions
Add everything but the olive oil to a food processor and pulse until combined. Once combined, add your olive oil through the feeder tube while processor is still on. You can add more olive oil if prefer a thinner consistency.
Serve and enjoy.

For some variety, add the following:

4 ounces cream cheese

1 package of boursin cheese (I especially like this with crackers)
Half a jar of roasted red peppers in water
3 tablespoons of olive tapenade

Turkey Cottage Pie (Shepherds Pie)

When I met my husband almost 12 years ago, he was new to this country and I wanted to make him a dish that would give him a taste of home, as well as bring a little comfort to our taste buds. This is the dish that I chose to perfect for him. Having made this many times over, we finally got the seasonings right where we like it, and to us, when we think of comfort food, this is the first dish that comes to mind. You can almost liken it to meatloaf, mashed potatoes and gravy, except this dish is packaged a little differently, where it's all snug and cozy and served in casserole form.
This is my version of a Shepherds Pie, which traditionally is made with lamb or mutton, hence the name. When another meat is substituted, it is then considered a cottage pie by the English and Australians. Ground beef is typically used here, but we have been enjoying the healthier benefits of ground turkey. Cubed beef chunks could also be used here if you desire a meatier bite. Another yummy touch would be to add some cheddar cheese over the top in the last 5 minutes of cooking.

Once you try this, you will know what I mean when I say this is one of the ultimate comfort foods.

Wine Pairing: A hefty Zinfandel would be a nice compliment

Turkey Cottage Pie

Serves 6-8

Ingredients

1 tbsp olive oil

1 pound ground turkey

1 onion chopped

1 1/2 tbsp soy sauce

1 tbsp worcestershire sauce

1 tsp black pepper

1 tsp dried mustard powder (can use regular mustard)

2 tbsp ketchup

1 can low sodium beef broth

1/2 tsp gravy master seasoning

1 package frozen peas and carrots

Mashed Potatoes

4 large potatoes

4 tbsp butter

1/4 cup milk or cream

salt and pepper

Directions

Peel and quarter potatoes and boil in salted water until fork tender. This will take about 25 minutes.

Pre-heat oven to 400 degrees.

While potatoes cook, add oil to a large pot. Add ground turkey and cook until no longer pink. Add onions and ground pepper and saute until onions are soft. About 10 minutes. Add next seven ingredients and cook uncovered about 15 minutes. Sauce will be thick and will have reduced a bit. At this stage, add package of frozen peas and carrots. Cook for about 5 minutes more and take off heat. Add meat mixture to an 8 1/2 x 11 baking dish.

Drain and mash potatoes with butter and milk or cream and season with salt and pepper.

Add mashed potatoes to top of meat mixture and with a spatula or back of a spoon, spread evenly over the top to cover all the meat. Using the tines of a fork, make hash marks over all the potatoes. What you want are little peaks that will easily brown in the oven.

Place in oven and cook for about 30 minutes. Your pie will be bubbling and lightly browned.

Voila! You are ready to enjoy with a simple green salad.

Blueberry Pie Scones

On a recent trip to visit our long time friends in North Carolina, our charming hostess who happens to be a wonderful cook, made some very tasty scones which inspired me to create this sweet adaptation to her scone recipe. Cherry pie filling would be yummy as well.

If you can get some English Devon Cream/Clotted Cream to serve with your scones, then you are sure in for a treat.

Enjoy with a cup 0f hot tea of your choice.

At the moment, my favorite tea is the Choco Nut Green Tea from http://www.teavana.com/

All I can say is try it. You will love it!

Blueberry Pie Scones

Yield 8 wedges

Ingredients

2 cups all purpose flour

1 tbsp baking powder

3 tbsp white sugar

1/2 tsp kosher salt

5 tbsp cold unsalted butter cubed

zest of 1 lemon

1 cup heavy cream

1/2 cup blueberry pie filling

1 tsp turbinado cane sugar or sugar in the raw

Directions

Pre-heat oven to 425 degrees. Add first 6 ingredients to a mixing bowl. Using a pastry cutter, cut the butter into the flour until you get a crumbly mixture. Add cream and pie filling to your flour mixture and stir together until the wet ingredients are combined. Roll out onto a lightly floured surface and knead until all loose flour is mixed in. Once mixture has come together, place dough onto a lightly greased cookie sheet and pat into a 9 inch circle. The dough should be about an inch thick. Sprinkle the turbinado sugar over the top and press lightly so that sugar adheres. Cut into 8 wedges and separate so that they are not touching.

Place in oven for about 12-14 minutes. Toothpick will come out clean and scones will be lightly browned in color.

Enjoy!

Mini Manchego and Onion Marmalade Tartlets

One of my favorite items which you will always find in my freezer are the mini phyllo pastry shells. They are inexpensive, will keep a long time, and you can use them for savory bites, or sweet desserts, and the possibilities are endless as far as what to fill them with. I could go on forever here, but for the purposes of this post, I will keep it to this sweet onion marmalade/chutney which I made to compliment a pork tenderloin glazed with dijon. I had some leftover and thought it would be nice with a little cheese in these cute little shells.

The onion marmalade is very quick and easy to prepare, but if you want to use a store bought chutney, there are lots of great flavors that would be just as good.

Try these the next time you need a quick appetizer and enjoy!

Wine Pairing: try a Sauvignon Blanc or Sancerre with this.

Onion Marmalade

Makes about 2/3 cups

Ingredients

1 1/2 tbsp unsalted butter

2 cups chopped onions

1 1/2 tbsp white sugar

1/2 cup balsamic vinegar

1/4 cup red wine

salt and coarse ground pepper to taste

Heat butter in medium heavy saucepan. Add onion, a pinch of salt and pepper and cook 5 minutes stirring often. Sprinkle with sugar and continue cooking until onions are soft and browned. About 8-10 minutes.

Add vinegar and wine and simmer until almost all the liquids have evaporated and onion mixture is syrupy. About 5 minutes. Bring to room temperature before using.

This can be made 2 days ahead of time. Just keep covered and refrigerated.

Mini Manchego and Onion Marmalade Tartlets

15 Tartlets

Ingredients

1 (1.9 ounce) package frozen mini phyllo pastry shells

1 cup finely grated manchego or mahon cheese (about 2 ounces)

3-4 tablespoons onion marmalade

fresh thyme or marjoram leaves for garnish

Directions

Preheat oven to 400 degrees. Arrange phyllo shells on baking sheet. Add 1/2 teaspoonful of marmalade/chutney into shells. Top each with grated cheese.

Bake for about 6-8 minutes or until bubbly. Garnish with a few small thyme or marjoram leaves. Can be served hot or at room temp.
Enjoy!

Albondigas Soup

Ok, so if you like Mexican food, meatballs and soup, you will love this simple Mexican meatball soup that is hearty and healthy. When I lived in Tucson a few years back, I found this little family owned mexican restaurant which served the best ever Albondigas soup, and I just can't seem to find another that even compares. So I tried to recreate it the best I could. The authentic soup calls for ground beef and white rice for the meatballs, but to lighten it up, I use ground turkey, and I like the addition of brown rice because of the nutty taste it gives to the meatballs. All you need is some crusty bread, and a nice bottle of wine.
I know you will love this one!

Wine Pairing: A Rioja would be do quite nicely here.

Albondigas Soup

serves 6-8

Ingredients

1 pound ground turkey

1/4 cup cooked brown rice

1 egg

1 tbsp chopped fresh cilantro (would also be good with mint)

3 green onion chopped

1 tbsp adobo seasoning

1 tsp garlic salt

1 tsp pepper

1/2 cup of fresh breadcrumbs or Panko crumbs

1/4 cup of ice water

1 tsp olive oil

1 onion chopped

1 garlic clove minced

1 carrot diced

1 medium potato diced

2 cans of low sodium beef broth

1 can whole peeled tomatoes, undrained and cut up

Directions

In medium bowl, combine first ten ingredients, and form into small meatballs. Set aside. In large dutch oven or soup pot, over medium heat, add olive oil, garlic, onion, carrot and potato. Cook for about 3 minutes to soften a bit. Add beef broth and tomatoes and bring to a boil. Add meatballs, reduce heat, cover and simmer for 30-40 minutes, stirring occasionally.

Serve and enjoy!

Chicken Sausage in Puff Pastry

Ok, so who doesn't like Pigs in Blankets. Basically, a hot dog or vienna sausage wrapped in the pastry of your choice. In England, pigs in blankets refers to small sausages wrapped in bacon, and are considered an essential part of the Christmas meal. It is believed that the Victorians introduced them in the Christmas lunch to maintain the religious aspect to the meal and likening them to Baby Jesus wrapped in a swaddling cloth.

This recipe is a take on a Sausage Roll that I tasted in England and a must have everytime I go back. Made and sold in the local bakery, it's simply a pork sausage (banger) wrapped in puff pastry. Heaven in a few bites!

I've added a few extras to this to make it more of a meal instead of a snack or light bite.

Wine Pairing: enjoy with a Sauvignon Blanc or Gewurztraminer.

Chicken Sausage in Puff Pastry

serves 4

Ingredients
4 Italian chicken sausages (this will be good with whatever savory sausage you like)
3 leeks (white part only) cleaned and diced
1 large shallot diced
1 garlic clove minced
1 tbsp butter
pinch of salt
dash of pepper
1 puff pastry (thawed in refrigerator)
2 tbsp of dijon mustard
1 cup asiago cheese
1 egg for egg wash or use a little cream

Directions
Pre-heat oven to 350 degrees. In a saute pan over medium heat, add butter, leeks, shallots, garlic, salt and pepper. Saute until soft, about 3 minutes. Take off heat and set aside to cool slightly. In the meantime, roll out your puff pastry on a lightly floured work surface. You want to roll it out enough so that when you quarter the pastry, you have four 5 inch squares. Spread each square with a thin layer of dijon mustard. On top of mustard, add your leek and shallot mixture on one side of pastry. Place your sausage on top of leek and shallot mixture and sprinkle your asiago cheese on top. Close pastry by taking one half and folding it over your filling. Crimp all 3 sides with a fork. Place them on a baking sheet with a silpat liner or sprayed with cooking spray. Brush all with a thin layer of egg wash or cream.
Place in oven and bake for about 25 to 30 minutes until pastry is lightly browned.
Take out and enjoy with a simple salad of mixed greens.

Pairings with Coffee and Dessert

We all know about the wonderful world of pairing food and wine, but did you know that you could to the same with coffee and dessert? Some great taste sensations will come from brewing coffee at home and pairing it with food. Always select whole bean coffee and grind it at home. Use a coffee press for a true taste and elegant presentation. Using geography as a guide, you can create your own pairings for your favorite desserts.

• Asian/Pacific coffees are full-bodied, herbal and earthy, and pair well with cheese as well as rich, buttery dishes that feature toffee and caramel. Spicy flavors like cinnamon also go well with these coffees (sumatra and Komodo Dragon Blend).
  
• Latin American coffees offer rich flavors of nuts and cocoa. Coffees from this region (Breakfast Blend, House Blend, and Guatemala Antigua) pair well with desserts that feature nuts and caramel, as well as apples, blueberries and lemons.


• African/Arabian coffees feature floral aromas and flavors of berries and citrus. Coffees from this region (Kenya, Ethiopia Sidamo) pair well with dried fruits, lemons and grapefruit, plus dishes featuring savory herbs and spices.

Cheers to your next cup of brew and finding your favorite pairing!

Visit Starbucks for wide range of coffee flavors.

Braised Short Ribs

I came across short ribs at the grocery store the other day which looked great, well marbled but not too much fat. I haven't made them in a while and thought, what better way than to slow braise them for that fall off the bone decadence. Nothing beats the taste of something that has been cooking all day, and the aromas wafting throughout your home....pretty amazing. This dish only begs for two things, a nice bottle of red and some great crusty bread.

The ragu that this dish creates is outstanding. Throw it into some pasta, make a quick salad, and you have dinner the next night.

Enjoy!

Wine Pairings: Cabernet Sauvignon, Merlot or a Super-Tuscan would be great with this.

Braised Short Ribs

Serves 4

4 3-inch long beef short ribs

kosher salt and pepper to season ribs

1 tbsp light olive oil

1 cup dry red wine (always cook with something you would drink)

1 can low sodium beef broth

1 can diced tomatoes w/ juice

1 chopped onion

6 garlic cloves peeled and cut in half

1 tbsp dried rosemary

2 bay leaves

3 tbsp chopped flat-leaf parsley

Pre-heat oven to 350 degrees. On stove, add olive oil to dutch oven and heat over high heat, Salt, pepper and lightly flour short ribs on all sides. Sear ribs on all sides to get a deep brown color, about 3 minutes on each side. Remove ribs from pan and set aside. With about 1 tbsp of oil left in dutch oven, add onion, garlic and rosemary and saute till soft, about 4 minutes. Add tomatoes, wine and broth and bring to a boil. Add ribs back into dutch oven w/ bay leaves. Cover and put into pre-heated oven for about 3 hours. The ragu will be thick and reduced.

This would be great with mashed potatoes or polenta.

Mexican Chicken with Chile Chocolate Sauce

It must be about 15 years ago now that I tried a savory dish for the first time with chocolate as one of the ingredients. It was the tastiest chili con carne I had ever had. Expecting a sweet taste, I was a bit skeptical as I took that first bite. I was actually pleasantly surprised. The chocolate didn't add any sweetness at all, in fact in only deepened and enhanced all the flavors in the chili to make it more complex. From then on, my thoughts on chocolate changed from being that of only a sweet to an all around flavoring. Now a little bit of chocolate is always added to my chili recipes to enhance and deepen the flavors.

This is a simplified and delicious version of Chicken with Mole Negro which is a spicy sauce made with different types of chilies, spices and chocolate.

Give this a try. I think that you will really enjoy it, and this is a great way to wow your guests.

Wine Pairing: The flavors in this dish are very complex, so you want a light refreshing wine that will not over power. Try either a Sauvignon Blanc or Pouilly-Fume.

Mexican Chicken with Chile Chocolate Sauce

Serves 4

2 tbsp chili oil

1 garlic clove, chopped

4 skinless chicken breasts or

6 boneless skinless chicken thighs

1 onion chopped

1 red bell pepper chopped

1 can of diced tomatoes

1 small red chile, seeded and chopped (optional depending if you like a bit of heat)

1 tbsp unsweetened cocoa powder

2 cups chicken broth

1/3 cup raisins

1/2 cup pine nuts

1 tsp ground allspice

1 tsp brown sugar

1 3/4 oz semisweet chocolate, broken into small pieces (I like Scharffen Berger)

1/2 cup red wine

juice of 1/2 orange

Heat oil in a flameproof casserole. Add the garlic and stir over medium heat for 3 minutes. Add chicken and cook for 3 minutes on first side, turn over and cook for another 2 minutes. Take chicken out of pan and cut into bite-size chunks and set aside.

Preheat oven to 350 degrees. Add the onion, red bell pepper, tomatoes, chile, and unsweetened cocoa to the pan. Cook, stirring for 5 minutes. Then add the chicken broth, raisins, pine nuts, allspice and sugar and cook for 2 minutes. Return the chicken to the casserole. Add the chocolate and stir until melted, then add the red wine and orange juice. Bring to a boil, then remove from heat.

Transfer to the preheated oven and bake for 40 minutes or until cooked through. Remove from oven and serve with freshly cooked rice.

Rosa Regale Sparkling Wine

One of my faves is this sweet sparkling wine from Italy. The effervescence is much softer than that of champagne, and has a sweet palate of strawberry, raspberry and black cherry. It's slightly frothy with a sweet, smooth finish. In my opinion a dessert in itself, but will pair well with fruity desserts and marries especially well with dark or bittersweet chocolate. You will want a second glass.
Enjoy!

Angel Food Cake

Ok, so here we are at the beginning of the new year, and as it is usually a time where we reevaluate our goals, priorities and plan our year ahead, I thought a yummy good for you treat would be in order to start the new year off. I for one seem to start every year with thoughts of fitness and eating healthy to improve my life and well-being, as I'm sure a lot of you do. What better way than to start with a dessert first.
This satisfying Angel Food cake is firstly very tasty, but quick and easy as well.

Wine Pairings: Riesling and Gewurztraminer would pair well with this.

Angel Food Cake with Strawberries in a Balsamic reduction drizzle

12 egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup of cake flour
1 1/2 cups powdered sugar
1/4 cup balsamic vinegar
1/2 tablespoon honey
Fresh strawberries

Preheat over to 350 degrees.
Combine egg whites, salt and cream of tartar in bowl of stand alone mixer. Beat on medium speed until frothy. Add vanilla extract, lemon juice and zest. Mix on high speed until soft peaks form. Gradually add sugar and beat until mixture forms stiff peaks. Now using a spatula, sprinkle flour into the egg white mixture, carefully folding until all is incorporated. Spoon batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 minutes. Top will be brown and toothpick should come out clean. Invert pan for about 1 hour to cool completely.

In saucepan, add balsamic vinegar and honey and reduce over medium heat. Mixture will be thick and syrupy, and will coat the back of a spoon. Set aside to cool.

Using spatula, loosen cake from sides and middle. Push bottom of cake pan out through the top and release bottom of cake from pan. Place on serving platter. Cut into slices, top with sliced strawberries, and drizzle with balsamic reduction. Enjoy!

Hot and Sour Soup

There is nothing like starting the new year than with a big bowl of steaming Hot and Sour Soup. This will definetely keep my husband smiling and the warmth in on such a cold first day to 2009.
Firstly, after experimenting with many recipes for this yummy soup, I finally finagled a soup that tastes very similar to what you may get at a Chinese restaurant. You will find this quick, easy and very tasty. Enjoy!

Wine Pairing: Riesling would pair quite nicely.
If you want a sparkling wine, try Italian Prosecco, it has a lemon-lime flair and goes great with asian dishes.

Hot and Sour Soup
Serves 4-6 appetizer servings

1 package (1 oz.) dried black Chinese mushrooms
or 1 can straw mushrooms
4 ounces firm tofu, drained and cubed (optional)
5 cups chicken broth
3 tablespoons sherry vinegar
2 tablespoons soy sauce
1 teaspoon hot chili oil
1/4 teaspoon ground white pepper
1 cup cooked shredded pork
1 cup drained canned bamboo shoots cut into thin strips
3 tablespoons water
2 tablespoons cornstarch
1 egg white, slightly beaten
3 scallions thinly sliced
1 teaspoon sesame oil

Place dried mushrooms in bowl, cover with warm water and soak for 20 minutes to soften. Drain and squeeze out excess water. Discard stems and slice caps.
Combine broth, vinegar, soy sauce, chili oil and pepper in medium pot. Bring to boil or high heat, then reduce heat to medium and simmer for 2 minutes.
Stir in mushrooms, tofu, pork and bamboo shoots and heat to boiling.

Blend water into cornstarch in small bowl until smooth. Stir this into soup. Cook and stir for 4 minutes or until soup is thickened and boiling.
Remove from heat. Stirring in one direction, slowly pour egg white in a thin stream into soup. Stir in onions and sesame oil.

What treat should I make on my 38th Birthday?

As I woke up this morning another year older, my thoughts were focused on two things...1. I feel refreshed and full of life as I enter my (what my husband keeps reminding me of) my 39th year in life even though I'm 38. 2. What yummy treat shall I make myself today....14 Carrort Cupcakes or maybe the Banana Saffron Muffins from Sugarlaws....
Hmmmmm...what shall it be?

Welcome Post

I have been thinking about starting a foodie blog, and finally....here I've started on this exciting journey. I will share with you my tasty finds, tips that work for me and my thoughts on food and wine as well as recipes. As I meander my way through this book of life, I sincerely look forward to sharing with you all that brings me joy to my heart and taste buds.
Cheers to the celebration of life and tasty finds!