"Sakes Alive" Chocolate Fudge Bars

I've decided to start rating each of my blogged recipes on a scale from 1-10, with 10 being best.  Looking back at some recipes, I know they were good, but recalling just how good is getting more and more difficult as I try out more and more recipes!
These rate a solid 8--very yummy, easy to make (provided you do not buy an incorrect ingredient like I did...grrr!), but very heavy.  Yes, that's right, I was quite upset when, right in the middle of preparation, discovered that I has inadvertently picked up one chocolate chip muffin mix and one BLUEBERRY (!!!) instead of just two chocolate chip.  Needless to say, I'm glad Meijer (grocery store) service desk was still open when I had to go run back over there to exchange.  I shall check very closely next time!!

Link to original recipe:
http://www.marthawhite.com/recipes/sakes-alive-chocolate-fudge-bars-5209

I followed the original almost exactly--only difference is that I left out the walnuts (didn't feel like having nuts this time, and I doubt they need the added layer of richness, in all honestly).

Ingredients:

2 c. firmly packed light brown sugar
1 c. butter, softened
1 tsp. vanilla extract
1 large egg
2 packages (7.4 oz. each) Martha White chocolate chip muffin mix
1 1/2 c. quick oats
1 can (14 oz.) sweetened condensed milk
1 package (12 oz.) semisweet chocolate chips

Instructions:

1. Heat oven to 350°F.  Spray a 9" x 13" pan with non-stick baking spray and set aside.

2. Beat brown sugar and butter together until light and fluffy.

3. Beat in vanilla and egg.

4. Stir in muffin mix by hand, followed by oats.  You may need to use your hands to mash/combine (I did), as it will be very heavy and dense.  Measure out 1 c. of the mixture and set aside.

5. Press remaining mixture into prepared baking pan.

6. In a medium saucepan over low heat, combine condensed milk and chocolate chips until melted and smooth.  Remove from heat and pour over top of mixture in baking pan.  Spread evenly.

7. Top the melted chocolate layer with small dollops of the remaining mixture (1 c.) until all is used.

8. Bake for 35-40 minutes, until golden brown on the dollops (you will not be able to use "clean toothpick" test, as the chocolate layer will not yet be set).  **forgot to get pic right out of oven, oops!**

9. Cool completely and serve in small portions, ideally with a glass of cold milk.  Enjoy!

Beef with Red Curry Sauce

To go along with the soup I made the other day, I made another Thai dish as the main course.  While this was good, it wasn't nearly as good as the soup.  I doubt I'll make this one again, but wanted to blog it anyhow for the record.  It may be that it wasn't as good because I omitted the sugar snap peas--I kind of doubt it, though, as the sauce this made did not match the darker color of the original recipe's photo.  Not sure how they achieved that color given the amount of coconut milk used.

Link to original recipe:

http://atasteofthai.com/thai-recipes/beef-with-red-curry-sauce-recipe/

Ingredients:

1 lb. stir-fry sliced beef

1/2 tsp. salt

2 T. canola oil

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 T. red curry paste

1 can (13.5 oz.) coconut milk, divided

1 T. dark brown sugar

1 T. lime juice

2 tsp. Thai fish sauce

handful Italian basil, torn

Instructions:

1. Sprinkle beef with salt, stir, and set aside.

2. In a large skillet, heat oil over medium-high (8 for my stove) heat.  Add onion and red pepper, cooking and stirring until tender-crisp and starting to brown.

3. Push the vegetables aside and add red curry paste.  Add 1/2 can of the coconut milk and stir to mix until paste is blended in milk.

4. Add remaining coconut milk, brown sugar, lime juice, and fish sauce.  Bring to a boil and cook for 2 minutes.

5. Add beef and cook until browned/no pink visible (I had to scrape sauce off of pieces in order to tell).

6. Lower heat and stir in basil.  Cook for 1 more minute.

7. Serve with desired side and enjoy.  I chose boiled plain Basmati rice.

Thai Coconut Mushroom Soup

I love going out to Thai restaurants and nearly every time I do, I order Tom Kha Gai soup, which is a coconut chicken soup.  I've been wanting to attempt making it at home for a while, but haven't made it by an Asian market to pick up the galangal (a root similar to ginger (but not the same exact flavor)).  I was considering a special trip for it when I stumbled upon this recipe that only used ginger and struck me as possibly being a close match.  While it isn't the same exact flavor, it is super tasty and similar enough to satisfy the craving for the real one--will be making again for sure!  I thought I had snapped a pic of it in my serving bowl, but apparently not, so I'll have to add a better pic next round...

Link to original recipe:
http://www.foodnetwork.com/recipes/tyler-florence/thai-coconut-chicken-soup-recipe
*amounts listed below are halved from original, as I only wanted to make for 2 people.  I omitted the chicken and added extra mushrooms, as I like them more in the soup than the chicken.

Ingredients:

2 c. chicken stock (I used my homemade)
4 pinches of bottled shredded kaffir lime leaves (or 2 small fresh leaves, hand torn)
1 small Thai chile, halved lengthwise and seeded
1 piece of fresh ginger, 1 1/2 inches long, peeled and cut into 2 chunks
1 stalk lemongrass, white part only, cracked open with handle of knife
6 1/2 to 7 oz. unsweetened coconut milk
1 can (13 oz.) straw mushrooms, drained
1 T. Thai fish sauce
3/4 tsp. dark brown sugar
juice of 2 limes

Instructions:

1. In a large pot, bring the stock to a boil.

2. Add lime leaves, chile, ginger, and lemongrass.  Lower the heat to medium-low (or in my case, LO--it was simmering too hard at any setting above that) and cover the pot, keeping at a gentle simmer for 10 minutes.

3. Uncover pot and add remaining ingredients, stir to combine.  Increase heat to medium to bring back to simmer and cook for 5 minutes.

4. Remove ginger chunks (and chiles if you can find them).  Ladle up and enjoy!

Almond Cake with Cardamom and Pistachio

a.k.a. Persian Love Cake.  I found out about this type of cake (and its "legend") while trying to find something to make for my hubby for Valentine's day.  Many of the recipes I came across contained rose water, but given my last experience with that ingredient, I didn't want to go that route (I'll brave it again eventually).  I was delighted to come across this one--it looked just right. And oh, it ever was!  Hubby loved it, so it was a happy Valentine's day indeed :D

Link to original recipe:
https://cooking.nytimes.com/recipes/1013089-almond-cake-with-cardamom-and-pistachio

Ingredients:

1/2 c. canola oil (plus additional for oiling the baking pan)
7 large eggs, separated
1 c. sugar
1 T. almond extract
2 tsp. ground cardamom
420 grams/14.8 oz. almond flour/meal (you can grind up almonds in food processor for this, but be careful not to grind too much or you will get paste)
powdered sugar for dusting
chopped pistachios for garnish
optional: drizzle frosting to top (this is the pink that is in the picture, as I tinted it for Valentine's)

Directions:

1. Heat oven to 350°F.  Oil a 9" round cake pan (I think mine is actually 9.5") and set aside.

2. In a medium bowl, whisk together egg yolks and sugar.

3. Whisk in oil and almond extract.

4. Using a stand mixer with whisk attachment, whisk egg whites until stiff but not dry.

5. While egg whites are whisking, add the cardamom and almond flour to the egg yolk mixture/bowl and stir to combine.

6. Gently stir in 1/3 of the egg whites into the egg yolk mixture, then use a rubber spatula to gently fold in remaining 2/3 of egg whites.  Batter will be thick and heavy.

7. Pour batter into prepared pan and bake until toothpick inserted in middle of pan comes out clean, around 40-50 minutes (mine was done at 40 min.)

8. Allow to cool on rack for 10 minutes, then remove from pan and finish cooling on rack.

9. Dust with confectioner's sugar and top with pistachios (and drizzle frosting, if desired--I used a thinned version of homemade vanilla frosting).

10. Slice up and enjoy!

Chicken Thighs with Pancetta, Cream, and Bourbon

Mmmm mmmm mmm. This was super tasty and rich--and ever so satisfying!  I had some chicken thighs to use up in the freezer and poured over recipes for a while before settling on this one.  I was a tad skeptical about the flavor profile with the short list of ingredients, but it certainly did not disappoint!  I only modified slightly from original recipe, which can be found here:

http://www.saltandlavender.com/crispy-chicken-pancetta-mushrooms-bourbon/

Ingredients:

4 oz. diced pancetta
8 oz. white button mushrooms, sliced (you could sub baby bellas if desired)
4-6 chicken thighs (I used 5, as that is how many would fit in my skillet without crowding)
1/3 c. chicken broth
1/3 c. bourbon
1 1/3 c. heavy cream
1 tsp. bottled minced garlic
freshly ground black pepper, to taste

Instructions:

1. Heat oven to 350°F.

2. In an ovenproof skillet, cook pancetta over med-high heat for 5-7 minutes, until just crispy (this was "7" on my stove, using a cast iron skillet).

3. Meanwhile, slice the mushrooms.  Add them to skillet once pancetta has crisped and cook for 5 additional minutes, stirring occasionally (I lowered heat to 6 for this step).  Transfer mushroom mixture to a plate.

4. Add chicken to the pan, skin side down.  Lower heat to medium (5 for my stove) and cook for 8 minutes, moving the chicken around occasionally so that they do not stick to bottom of pan.

5. Turn chicken over and cook 4 additional minutes on other side.

6. Remove pan from heat and add chicken broth first.  Stir and let bubble down, then add bourbon, stir around.

7. Add heavy cream, garlic, and pepper and stir around. Return mushroom mixture to pan and stir in.

8. Place skillet in oven and bake for 30 minutes.

9. At the 30 minute mark, stir sauce and turn chicken over.  Bake for additional 15-20 minutes (I went 20 to be sure), until chicken registers 165°F on instant read thermometer inserted in deepest part of a thigh.

10.  Serve with desired side(s) and enjoy!  (I made mashed potatoes and a simple salad, as pictured :))

Goat Cheese Stuffed Mushrooms

Valentine's week proved to be quite an indulgent one, as per usual.  It started with me making a lovely steak meal and having these as one of the sides.  These were super yummy, will make again!

Link to original recipe:
http://www.girlgonegourmet.com/goat-cheese-stuffed-mushrooms/

Ingredients:

4 oz. goat cheese
1/2 T. milk
1/2 T. herbes de Provence
14-18 whole cremini mushrooms (original recipe says this is 8 oz.; for me, it was closer to 12 oz.)
1/4 c. panko
1 1/2 T. melted butter
1/2 T. fresh Italian parsley, chopped (I think I may have subbed a smaller amount of dried)
1 T. olive oil
1/2 T. balsamic vinegar

Instructions:

1. Heat oven to 400°F.

2. Line baking sheet with tin foil.

3. Remove the stems from the mushrooms and discard.

4. In a small bowl, mash together the goat cheese and herbes de Provence.

5. Add milk and stir/mash to combine.  (I'm pretty sure steps 4 and 5 could be done as one.)

6. In a different small bowl, combine the panko, parsley, and butter.

7. In a larger bowl, toss mushroom caps with olive oil and balsamic.

8. Place mushroom caps on the baking sheet, gill side facing up.

9. Fill each mushroom with around 1 tsp. of goat cheese mixture, followed by topping of bread crumb mixture.

10. Bake for about 20 minutes, or until bread crumbs are browned and crispy.

11. Allow mushrooms to cool a little before serving (they will be very hot inside!!).  Enjoy!

Winemaker's Rouladen with Celery

This is yet another recipe that made me wish I had extra stomachs to eat more of it when served.  Sooo very yummy!  And not difficult to make, either--just takes a while to cook.  The original recipe comes from a book titled Cooking With Wine by Anne Willan.  

The smaller rolls in the pictures are the end pieces that weren't quite the right size after cutting.  Next time I plan to ask the butcher to slice the meat for me.

Ingredients:

1 1/2 lb. flank steak, sliced thin, cut into 8 long pieces, just wide enough to roll to a small tube shape

1/2 lb. ground sausage meat (I used mild Italian sausage)

16 thin slices of bacon

1 T. vegetable oil (I used canola)

1 medium yellow onion, chopped

1 large carrot, chopped

salt and pepper, to taste

4 or 5 celery stalks, sliced

1/2 bottle (375 mL) medium-dry white wine (I used Château Ste. Michelle Gewurztraminer)

Instructions:

1. Lay the slices of steak on a work surface.  Divide the sausage meat into 8 pieces and spread each one onto a slice of steak in a line down the center.

2. Roll the slices lengthwise to form a long tube shape (mine weren't quite wide enough to close all the way, but were still fine, so don't worry if yours aren't :)).

3. Wrap each roll with bacon (2 slices each roll) tight enough to keep it closed and cover the seam (or any open spots).  Do not overlap the bacon pieces.

4. In a deep frying pan, heat the oil over medium to medium-high heat.  Add rolls and brown on all sides (mine only got slightly browned; this caused me to finish the browning in a later step).

5. Transfer the rolls to a plate.  Add the onion and carrot to the pan and sauté until softened, around 3 to 5 minutes.

6. Stir in the celery and increase heat to high; stir and cook until starting to brown, around 3 to 5 minutes.

7. Transfer the rolls back to the pan, placing them atop the vegetables.  Pour the wine over the top of rolls and vegetables.  If needed, add enough water so that the liquid level is around halfway up the rolls (I had to add around 1/3 c., I think).

8. Cover the pan and reduce heat to low (or whichever level is needed to keep at simmer).  Cook, stirring occasionally, until the rolls are very tender when pierced--around 1 1/2 to 1 3/4 hours (mine were fairly tender at 1 1/2 hours, so I went a few more minutes to be sure).

9. When the meat has finished, if the bacon was not fully browned/crisped in step 3, transfer to a separate pan and cook just long enough to achieve desired doneness/crispness (this only took a couple of minutes for me).

10. Meanwhile, leave the lid off of the pan with the vegetables and increase the heat to medium-high.  Boil sauce until reduced by about half (think this took around 5-8 minutes).

11. Serve rolls with the vegetable sauce and enjoy (a lot)!  I accompanied this with very too hastily prepared mashed potatoes (I'll do better next time...)