Almond Danish Puff

A pate choux on top of an almond flavored crust. I've been making this for years . . . it's yummy.

Pastry

1 cup all-purpose flour
1/2 cup butter, softened
1/4 t. almond extract
2 tablespoons water

Topping

1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/2 teaspoon almond extract
1 to 2 tablespoons warm milk or heavy cream
Chopped toasted almonds

1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water and the almond extract over mixture; toss with fork.

2. Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.

3. In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.

4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.

5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.

"The Best Shortbread" from Cook's Illustrated

We love a rich buttery shortbread in my house. That Walker's tin they sell at Costco . . . we can't have it in the house. Self-control issues. It's a very simple thing to create, typically with just four basic ingredients. My November/December Cook's Illustrated talked about a baking technique using a springform pan. I decided to give it a try. If you're like me and you want the demonstration, look here. I made the basic recipe as follows:

1/2 cup old fashioned rolled oats
1 1/2 cups all purpose flour
1/4 cup cornstarch
2/3 cup confectioners' sugar
1/2 t. table salt
14 T. unsalted butter, cold, cut into 1/8" thick slices

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Sprinkle turbinado sugar over surface of shortbread, then return it to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

The technique is to allow the shortbread to expand as it bakes - otherwise it loses its shape as the edges flatten out. I've seen evidence of this, even when using a shortbread mold. The barrier the springform collar makes it the perfect solution.

Anna Mason's Apple Cake

This is a light cake (lots of oil) that forms a slight crunch on the top . . . I like it best with some fresh whipped cream on top, but vanilla ice cream will suffice.

2 cups sugar
1.5 cups oil
3 eggs
2 t. vanilla
3 cups flour
1 t. soda
1 t. salt
1/4 t. ground cloves
1 t. cinnamon
5 cups diced apples

Cream sugar and oil. Add eggs one at a time. Add vanilla. Sift together dry ingredients and add creamed mixture. Add apples. Bake at 325 in 9 x 13 pan for 60 minutes. Sprinkle with confectioners sugar and serve with whipped cream.

Apple Crisp

Oh this is good. It isn't your typical oatmeal sort of apple crisp . . . it's more like a lazy apple pie. I can't have this around without wanting to eat the entire yummy dish.

8 apples
1 cup brown sugar
1 t. cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Pare and quarter apples and cut lengthwise into four slices. Put sliced apples in bottom of buttered dish. Add water. Combine sugar, cinnamon and flour and rub in butter to make crumbs. Spread crumbs over apples evenly and bake at 375 for 40 minutes.

Previously blogged about here, but worth posting again.

Tarte Tatin

This classic French apple tart is Wolfgang's recipe, one he refers to as "Easy Tarte Tatin". If you know me at all you know this is my idea of the ultimate dessert. Sadly, Mon Ami Gabi has removed it from their menu, although they promise it will be an occasional 'special.' Hope so.

If you haven't discovered Pepperidge Farm puff pastry I urge you to run to the frozen food aisle at your local grocery store and buy a box. It's a freezer staple. It means you can always make a napolean or a tarte tatin because it's just that amazing. If you're adventurous you can give it a shot, like I did here, but I promise you the store bought version is absolutely perfect. Also, as much as we loved that Danish braid, and we did, I have never made it again. Just saying. It's versatile (they make it in pastry shells) and perfect.

1 stick unsalted butter
1 1/2 cups sugar
10 Golden Delicious apples
2 T. lemon juice
1 9-inch circle pre-baked puff pastry
Vanilla ice cream

Preheat the oven to 350°F. In a 9-inch ovenproof skillet, melt the butter over medium-high heat. Stir in 1/2 cup of the sugar and cook, stirring continuously, until it turns light golden brown. Remove from the heat and set aside. Peel, core, and quarter the apples. In a nonreactive bowl, toss together the apples and lemon juice. Arrange the apple quarters, rounded sides down, in the pan in a flowerlike pattern, filling in the gaps with more apples placed curved side up. Sprinkle the remaining 1/2 cup sugar over the apples. Cook over medium heat until the apples start to brown, about 5 minutes. Transfer the skillet to the oven and cook until the apples are tender, 20 to 30 minutes more. Remove the pan from the heat and let the apples cool to room temperature. Before serving, preheat the broiler. Return the pan to medium heat, just until the caramel softens enough for the apples to loosen. Remove the pan from the heat and top the apples with the pre-baked pastry. Invert a round heatproof serving platter over the pastry and, carefully holding the skillet and the platter together, invert them; then, lift off the skillet to unmold the tart onto the platter. If any apples stick to the skillet or become dislodged, replace them on the tart. Sprinkle the top with the remaining sugar and caramelize it briefly under the broiler. Cut the tart into wedges and serve with vanilla ice cream. Serves 6 to 8.

Anyone can make this!

This week's Friday Seminary treat? Whoopie pies, per a special request. I love a special request.

Danish Pastry Apple Bars

Last Friday was the first Seminary treat day and, yes, I made the requisite Jimmie Cake. It's behind me. My goal is to refine my 'bar cookie' repertoire. Let me know if you have any recipes to share . . .

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter
1 egg yolk
2/3 cup cold water
1 cup cornflakes cereal
10 apples - peeled, cored and sliced
3/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon almond extract

Preheat the oven to 375. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.

Glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

Raspberry Buttermilk Cake

The berries will soon be gone from the market and this recipe has been bookmarked for months. Originally spied in my Gourmet Magazine with further inspiration coming from Smitten Kitchen, I had to try it. Lot of talent in that no-so-little blog of hers . . .

This is a simple buttermilk cake with that nice sugary crunch on top, reminiscent of those Jordan Marsh Blueberry Muffins we like so much. Berries are always interchangeable . . .

This is scrumptious. I'll be making it for the second time tomorrow.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle and butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

La Sirena Grill

My husband, the social animal that he is, made friends with a surfer from the U.K. Except, as it turns out, he wasn't from the U.K. at all, he was from Laguna Beach. He was working on his British accent for a movie role he has next year . . . a sequel to a vampire blockbuster. All he'd say. I digress. We asked him where the best Mexican place was in Laguna . . . we explained we had our favorite locals places to eat like Cafe Zoolu and Thai Brothers, but that we'd yet to find a favorite Mexican place. He recommended La Sirena Grill . . . I was hesitant because, first, I have trust issues. Really about anything, but especially about food. Second, I typically do about 30 hours of research (minimum) for each new place we try when we're on vacation. Since I'm on vacation and all . . . I threw caution to the wind and took his advice. I'm like that. Spontaneous. Know what? It was outstanding.

This was the house special . . . the Sirena carne asada layered on some homemade corn tortillas and covered in roasted peppers and onions and queso fresco. It was simple and fabulous.

David's grilled beef tacos on handmade corn tortillas with Sirena cabbage and fresh salsa.

I'm still working the new settings on my camera . . . this isn't the best picture. Trust - this was the best guacamole I've ever had.

So thanks pretend British boy from Laguna Beach - if your dad is the President of Experien and you're reading this, I hope you become famous just because your recommendation was awesome.

The Road to La Rue

Today was a little more hazy than most beach days here . . . no matter. We still put our time in and managed to sit in those beach chairs for a number of hours.

Each day I pack two novels and have trouble deciding which one is my choice for the day. Today I chose The Road. Let me tell you, by the time I packed up my gear and headed back to the yellow cottage I wanted to carve both eyeballs out. How I managed to avoid this book for so long is a mystery to me. Perhaps it's the aversion I have to post-apocalyptic anythings . . . movies, books, whatever. Mostly I felt as if I'd read a collection of Frank McCourt novels back to back. At least in his novels the babies died of starvation. None were eaten. I really may never be the same.

I did the only thing I could possibly do. I went to LaRue du Chocolat, a quaint little chocolate shop down a secluded and lovely landscaped alley in the heart of Laguna Beach. Know what? It wasn't enough.

For you, Stace

The Laguna institution lives on . . . and so it was that we had to carry on the tradition. We shared our caramel apple tonight walking the streets of downtown. The sign said, "We'll slice it for you!", and as if that happened to be the deal breaker, we looked at each other and said, "Tonight's the night." It was yummy.

Crystal Cove

Tonight we took a drive for dinner to Crystal Cove, an historic beach district just north of Laguna, before you get to Newport Beach. It's been the site of many movies . . . think Treasure Island. It had a hippie feel to it for sure - the cliffs are dotted with little shacks - but it' a beautiful spot. Anyway, does this really mater? No, it doesn't . . . not one bit . . . because we only went there to eat. Isn't that what this blog is all about? Yep. My blog is all about pictures of pork chops. And meatloaf. And cupcakes. And pretty much nothing else...

Our appetizer came highly recommended, the Roasted French Feta. It came with marinated oven roasted tomatoes (I have to try to duplicate these),an olive tapenade, and was served with slices of ciabatta. Delicious. I do believe my fingers are swollen from all the salt and brine in the feta and the olives. That happens to you, right? Am I the only one having a hard time typing right now?

This is my Banana Leaf Mahi Mahi on a bed of couscous with diced peppers, green onions, then wrapped in a banana leaf and baked. It was served with a side of grilled pineapple and supposedly topped with a dark rum (are you sensing a theme here?) butter sauce, but I will eat my hat if there was rum in that. What IS the origin of that saying, anyway?

David's pork chop grilled and then glazed with the house BBQ sauce. It was served with roasted potatoes, parmesan aioli cream corn and wilted baby spinach. He did NOT eat the spinach.

The atmosphere was fun and we're glad we went . . . but tomorrow we are staying just in Laguna, even opting out of going to that place I said I wasn't going to bring up again. Rhymes with Tinkles. Over and out.

Breakfast

I promise I will shut up about Sprinkles once I hit "publish." If I have to...

We have eaten $32.50 worth of cupcakes. No lie. We've had raspberry cupcakes, carrot cupcakes, vanilla cupcakes, mocha cupcakes . . . the list goes on. The very best thing about them - the frosting. Only the best sweet cream butter . . . and then they buy their sprinkles (jimmies, where I come from) from France. They are skinny and crunchy and awesome.

They are opening a store in Las Vegas. Believe it.

Quick Tomato Sauce

I saw this quick homemade tomato sauce made on America's Test Kitchen before I started regularly recording the show . . . I tried to find the recipe online and opted out of the "joining" thing. Lo and behold my May/June Cook's Illustrated features the recipe.

2 T. unsalted butter
1/4 cup grated onion from 1 medium onion
1/4 t. dried oregano
Table salt
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 28 oz. can crushed tomatoes
1/4 t. sugar
2 T. coarsely chopped fresh basil leaves
1 T. extra vigin olive oil
Ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano and 1/2 t. salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Cheesecake Factory Avocado Egg Rolls

If you haven't tried these yet put the mouse down and run. Seriously. This copycat recipe is spot on. Don't even bother making the Tamarind Cashew Dipping Sauce yourself, buy the jar at Cheesecake Factory. It's made on the premises and it completes these egg rolls.

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.

Thanks Michael ...

Christmas morning I woke up to an email from Michael Colicchio with a re: line that read "A Christmas Gift". He read my blog post about Craftsteak and thought I'd get a kick out of a picture of the Top Chef himself at the Colicchio Family Christmas Eve dinner in his New York City apartment. I did.

Added for clarification: Tom Colicchio is on Top Chef. Michael Colicchio . . . just a guess, but it seems fair to assume he's somehow related to Tom.

Cook's Country Skillet Lasagna

Cooks's Country is my new favorite magazine right now, the perfect companion to my new French cookware.

1 (28 ounce) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 lb ground beef (or blend of beef and pork)
10 curly edged lasagna noodles, broken into 2 inch pieces
1 (8 ounce) can tomato sauce
1/2 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Directions

Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.

Peppermint Stick Hot Fudge Sundae

Last night we had a rather large group of young men and young women at the house for some Christmas inspiration (thank you, Robin). When all was said and done we gathered together for some peppermint stick ice cream with some homemade hot fudge and fresh whipped cream. It'd been years since I made this recipe and I have no idea why. Luscious.

Are you there, Zach?

Sunday was our Ward Christmas Sacrament Meeting. Usually this meeting is some sort of Christmas "program", if you will. The Ward Choir tends to sing a lot during this program (not that I don't enjoy the choir [good job, honey], I do) . . . but Sunday's meeting was remarkable, at least for me. Several members of our Ward were on the program, the first being a man I don't know very well. He read an excerpt from his father's journal from Christmas Eve, 1943, at a time when he found himself alone in a strange city during the war. My thoughts immediately turned to my son (you, Zach) in Baghdad and I don't mind telling you, I was a puddle. I am thinking quite a bit about what the speaker shared, so today, Zach, I want to tell you . . . when I see a serviceman at the airport (or anywhere, for that matter) I do that thing people have done to you. I am not shy under these circumstances. I walk up to them and I extend my hand. I thank them and let them know I appreciate their service and sacrifice. Because I really really do. So thank you for teaching me how much a small gesture can mean to someone.

Merry Christmas Combat Medic Zachary Lunn. I love you. Be safe.

P.S. Watching White Christmas just isn't the same without you.

Baked Shrimp Scampi a la Ina Garten

I love Ina's new cookbook, Back to Basics. The current season of her Food Network show is highlighting recipes from her latest book, and this recipe really appealed to me. Not only is it a version of the standard shrimp scampi, but you can make it ahead and pop it in the oven. Ahem, walk in the door from church and you're eating in 30 minutes. IN your pajamas. Sweet . . .

So this is our 'Sunday before Christmas dinner', which I realize isn't very Christmas-ey . . . but neither was that lawnmower I heard when I woke up yesterday.

Merry Christmas . . .

* 2 pounds (12 to 15 per pound) shrimp in the shell
* 3 tablespoons good olive oil
* 2 tablespoons dry white wine (whatever)
* Kosher salt and freshly ground black pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 4 teaspoons minced garlic (4 cloves)
* 1/4 cup minced shallots
* 3 tablespoons minced fresh parsley leaves
* 1 teaspoon minced fresh rosemary leaves
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 1 extra-large egg yolk
* 2/3 cup panko (Japanese dried bread flakes)
* Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Gingersnaps

3/4 cup butter, softened
2 cups granulated sugar
2 large eggs
1/2 cup molasses
2 teaspoons apple cider vinegar
3 3/4 cup all-purpose flour
1 1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

In a large bowl, cream together butter and sugar for 2 minutes. Slowly add eggs, molasses and vinegar and combine well until fluffy. Sift in flour, baking soda, ginger, cinnamon and cloves. Mix until just combined.

Pour approximately 1 cup of granulated sugar in a flat bowl. Roll dough into 1" balls and gently roll again in the granulated sugar until completely coated. Place on an ungreased cookie sheet and bake at 350 degrees for 10 minutes (or until cracks start to appear on top). Let cool for 5 minutes on the pan