Black Cocoa Kouign-Amann

Last year around this time, I attempted regular/traditional Kouign-Amann for the first time. That recipe is still in my drafts lol. My comment on it is that the consistency turned out on the heavy side and I had to bake it longer than indicated. Funny enough, I had to bake these for extra time, too--likely in part because my oven isn't great. Anyhow, these are better than that recipe was, though the chocolate flavor is surprisingly mild. They are a bit of work, not diet food--a special, decadent treat!

Link to my YouTube video 'making of the recipe': https://youtu.be/X6x-a1MqSN4

Original recipe credit: https://bakefromscratch.com/black-cocoa-kouign-amann/

Recipe below contains my modifications.

Ingredients:

381g (3 c.) bread flour

2 c. + 36g (3 T.) sugar, divided

12.5g (2 1/2 T.) black cocoa powder

1/2 T. natural (or Dutch-processed) cocoa powder

1 T. kosher salt

340g (~3 sticks) + 1 T. unsalted butter, softened, divided

2 tsp. instant yeast

1 c. plus 2 T. cold/tap water

Directions:

1. Generously butter a 12-cavity muffin/cupcake pan and set aside. 

2. Attach the dough hook on stand mixer. In the mixer's bowl, add the bread flour, 36g of sugar, black cocoa, natural cocoa, kosher salt, 1 T. of the butter, yeast, and water. Mix on low speed until moistened (around 1-2 min), then increase speed to medium/medium high to mix for 8 min.

3. Cover bowl with plastic wrap and let rise at room temperature for 1 hr. (I went slightly longer and it was still okay, just FYI).

4. Punch dough down, then turn out onto a lightly floured surface. Sprinkle some flour atop the dough and roll into a 10" square. Wrap dough square in plastic wrap, place on a flat tray and freeze for 30 min.

5. Meanwhile, on a sheet of parchment paper, draw a 6 1/2" square. Turn the parchment over and place remaining butter (340g/3 sticks) onto the square. Press together, flatten, and shape to match the square's dimensions. Wrap in the parchment and refrigerate for 10-15 min.

6. Place chilled dough on a lightly floured surface. Unwrap the butter block and place in center of dough square. Fold the dough edges up and over (stretch if needed) to cover the butter entirely, pinching and pressing to close dough together.

7. Roll the dough into a 24 x 10" rectangle. Fold the dough into thirds, like a letter. Roll the dough back into a 24 x 10" rectangle. Repeat the fold and roll one more time. After the last roll, fold up in thirds again, wrap it in plastic wrap, and refrigerate for 45 min.

8. Coat a work surface with 1/2 c. of the sugar. Place the chilled dough on the surface and roll into a 24 x 8" rectangle. Sprinkle the dough with 1/2 c, of the sugar. Fold into thirds, then roll into a 24 x 8" rectangle, sprinkling with sugar as needed to keep dough from sticking to rolling pin. Repeat the sugar/roll process one last time.

9. Cut the dough into twelve 4" squares. Fold the corners of each square into the center, pressing firmly to adhere. Place each into the prepared muffin/cupcake pan. Leave to rest and rise a little on counter for 20 minutes (while you do next step).

10. Place a rimmed baking sheet (larger than the cupcake pan) on the lower rack of oven to catch any drips. Heat oven to 365°F.

11. Transfer cupcake pan to oven and bake until the sugar turns golden and pastries are mostly set in center--at least 30 min (mine took closer to 45). Upon removing from oven, immediately remove pastries from pan and transfer to a wire rack to cool for at least 20 min. Serve and enjoy!

Boxed Rice Pilaf with Chicken

This is a super easy and quick dinner that I threw together and want to be sure to remember, as hubby really loves it (as do I). I'll have to get pictures next time I make it.

Ingredients:

1 box Rice-A-Roni Rice Pilaf

~1 T. olive oil

~1 T. butter

2 chicken breasts, cut into bite-size chunks

kosher salt

coarse black pepper

herbes de Provence

~1/2 T. bottled minced garlic

Directions:

1. Prepare the boxed rice according to package directions.

2. Meanwhile, in a nonstick skillet, heat the olive oil and butter over medium to medium-high heat. Add chicken and season with kosher salt and coarse black pepper (to taste). Let cook until starting to brown, then stir to turn over all pieces.

3. Season (to taste) with the herbes de Provence. Cook for a few minutes more, then stir in the garlic. Cook until chicken is cooked through.

4. Add the chicken to the rice and stir to mix. Serve and enjoy!

Halibut with Bacon Praline Sauce

This is soooo freaking good. Have made this twice now, would make more often if not for the price of halibut. The filets used in the video below are 6 oz. The recipe is intended for up to 4 filets; I only made 2 because that is all the servings I needed at time of filming. Served with long grain & wild rice, was perfect accompaniment! 

Link to my YouTube short "making of": https://youtube.com/shorts/-hPVoub2gL4

Original recipe credit: https://www.cuisineathome.com/recipes/lunch-dinner/sauteed-halibut-with-bacon-praline-sauce/

Recipe below contains my modifications.

Ingredients:

for the sauce--

2 strips thick-sliced bacon, chopped

2 c. brown sugar (packed)

1/2 c. water

1 sprig fresh rosemary

1/2 tsp. kosher salt

2 T. brandy

2 tsp. fresh lemon juice

1 T. unsalted butter

1 T. bacon drippings

1/2 c. chopped toasted pecans

for the halibut--

1-2 T. olive oil

2-4 halibut filets (around 5-6 oz. each), skin removed, seasoned with salt and pepper

Directions:

1. for the sauce-- Cook bacon over medium heat in a skillet until crisp, then transfer to a paper towel lined plate to drain. Set aside. Reserve 1 T. of bacon drippings in a separate bowl.

2. Pour off rest of drippings, then add brown sugar, water, rosemary, and kosher salt to the skillet. Bring to a boil of medium to medium-high heat. Cook, stirring frequently, for 5 min (it should become syrupy).

3. Remove from heat. Stir in brandy, lemon juice, butter, and reserved drippings until butter has melted and all is combined. Stir in the pecans. Keep sauce warm over low heat.

4. for the halibut-- Add the olive oil to a non-stick skillet over medium to medium-high heat. Once heated, add the halibut filets and cook about 4-5 min per side, until internal temp reaches 145°F.

5. Drizzle halibut filets with sauce and top with reserved cooked bacon. Enjoy!

Almond-Amaretto Bundt Cake

If you enjoy almonds, you should try this cake! The crumb is perfectly tender and moist, and of course, very delicious. Will be making this again for sure!

Link to my YouTube short "making of the recipe": https://youtube.com/shorts/2D2NdOji4SI

Original recipe credit: https://bakingbites.com/2016/09/amaretto-buttermilk-bundt-cake/

Recipe below contains my modifications.

Ingredients:

for the cake batter--

300g (2 1/2 c.) all-purpose flour

1/2 c. almond flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

3 large eggs

1 1/4 c. buttermilk

3 T. Amaretto

1 tsp. vanilla extract

for the glaze and topping--

2 c. powdered sugar

1 T. milk

2 T. Amaretto

1/4 c. sliced almonds, lightly toasted

Directions:

1. Grease and flour a Bundt cake pan. Heat oven to 350°F.

2. Make the cake batter: In a medium bowl, whisk together the flour, almond flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugar.

4. Beat in the eggs, one at a time, until well-combined.

5. In a measuring cup or small bowl, stir together the buttermilk, Amaretto, and vanilla.

6. Beat in around a third of the dry mixture to the stand mixer bowl mixture, followed by half of the buttermilk mixture. Repeat until everything is combined (ending with the dry mixture).

7. Pour mixture into prepared Bundt pan and bake for 50-55 min, until toothpick inserted near center comes out clean. Transfer to a cooling rack. Once the pan is cool enough to touch/handle (it can still be warm), invert cake onto a plate to cool completely.

8. Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, and Amaretto. Drizzle glaze atop the cake, coating all over as evenly as possible.

9. While the glaze is still wet, sprinkle the sliced almonds over the glaze and let set. Serve and enjoy!

Smashed Potatoes & Shallots

O.M.G. These are my new very favorite, number one potatoes! I could not shut up about how good these were all dinner long lol. These take a bit of time, but sooooo worth it, I assure you. It's like having the most deluxe mashed potatoes plus wonderful shallots. Mmmm mmmm mmm! The next time I make this, I will modify more by preparing the roasted garlic slightly differently (I have listed it below the way I plan to try it; will adjust back to what we did if needed).

Original recipe credit: https://www.foodandwine.com/recipes/smashed-potato-and-shallot-gratin

Recipe below contains my modifications.

Ingredients:

2 heads of garlic

2 T. olive oil, divided, plus more for drizzling

1 1/2 lbs. small/baby potatoes

2 tsp, kosher salt, divided

ground pepper, to taste

5 large or 8 small shallots, peeled and quartered lengthwise

15-20 leaves fresh sage, roughly chopped

1 c. heavy cream

3/4 c. finely grated Parmesan

Directions:

1. Heat oven to 425°F with racks in top third and lower third of oven.

2. Cut the garlic heads through middle lengthwise. Drizzle each half with olive oil, then put the two halves back together. Wrap each in aluminum foil and place on a small baking sheet. Transfer to the rack on the top third of the oven to begin roasting.

3. In a large cast iron skillet, toss the potatoes (leave them whole/with skins) with 1 T. of the oilve oil, 1 tsp. of the kosher salt, and pepper (to taste). Transfer to oven, next to the garlic heads. Roast for 15 min.

4. Meanwhile, in a medium bowl, toss shallots with sage, 1/2 tsp. of the kosher salt, and remaining 1 T. of olive oil.

5. After the initial 15 min. of roasting have passed, add the shallot mixture to the pan with the potatoes and stir to distribute evenly. Roast for an additional 15 min.

6. Remove the garlic heads from the oven, remove the foil, and let cool for 5 min. Squeeze the garlic cloves into a small bowl (discard all "paper"). Stir in the cream with a fork, along with the remaining 1/2 tsp. of kosher salt, and pepper (to taste).

7. Remove potatoes pan from oven (do NOT turn off oven). Use a potato masher and flatten each potato. Pour the cream mixture atop the potatoes/shallots. Top with the Parmesan, then transfer back to the oven--this time on the LOWER rack. Let bake for 15 min, or until top is turning golden brown. Serve immediately and enjoy (a lot)!

Veal Rollatini

Another amazing dish, made together with my mom! We only made half of the original recipe and it was a good amount for 4--due to making the most incredible potato dish ever to accompany it :D We will so be making this again sometime!

Original recipe credit: https://italianchef.com/veal-rollatini/

Recipe below contains our modifications.

Ingredients:

1/4 lb. mozzarella cheese, chopped/small cubed

2 oz. prosciutto, chopped

1/8 c. freshly grated Parmigiano-Reggiano

1 T. chopped fresh flat-leaf parsley

1/2 lb. veal scaloppini, pounded to even (thin) thickness

flour, for dredging/coating

2 T. olive oil

1 1/2 T. butter

8 oz. button mushrooms, thickly sliced 

1/4 c. dry white wine

1/4 c. chicken stock

salt and pepper, to taste

Directions:

1. Heat oven to 375°F.

2. In a medium bowl, combine mozzarella, prosciutto, parmesan, and parsley. Lay the veal out on a work surface. If long, cut into pieces around to just slightly larger than a cassette tape/playing card. Distribute the mozzarella mixture among all pieces as evenly as possible.

2. Roll up each veal piece with its filling and close with a toothpick to hold shut. Dust/dredge with flour all over.

3. Heat the olive oil in a medium oven-proof skillet (we used and recommend cast iron) over medium-high heat. Once heated, place the veal rolls in the oil and brown all over.

4. Once browned, immediately transfer to oven and bake for 5 min. Remove from oven, transfer veal rolls to a plate and cover to keep warm.

5. Blot excess oil from pan and return to stove over medium heat. Add butter to pan. Once melted, add the mushrooms. Salt and pepper (to taste), and cook, stirring occasionally, until mushrooms begin to give their liquid.

6. Add the white wine to the pan to deglaze, scraping bottom to release fond bits. Cook until wine has reduced by half.

7. Add the chicken stock, then return the veal rolls to the pan. Cook until sauce has reduced by half and thickened slightly. Serve rolls covered in the sauce and enjoy!

Pappardelle with Beef Tips & Portobello

Story behind this recipe: I selected a recipe for my mom and I to try out, sounded delicious...yet, when we were in the middle of it, noticed that some of the directions were vague and there was very little sauce for the amount of pasta present. Thus, we doctored it up and came up with this, which was awesome! However, we didn't measure every addition exactly, so some of these are just estimates. We also agreed that we'd have preferred more mushrooms than beef and to increase the basil, so that is the way I wrote it below (to try next time) :)

Ingredients:

8 oz. dry pappardelle pasta

1/3 c. reserved pasta cooking water

~3 T. olive oil, divided

12 oz. beef tips (we used top sirloin steak, cut in bite-size pieces)

salt and pepper, to taste

2 shallots, finely diced

3 portobello mushrooms, halved (like a diameter slice) and sliced (~1/4")

~1 tsp. dried oregano

1/4 tsp. red pepper flakes

2 T. tomato paste

1 tsp. balsamic vinegar

~1/3 c. dry red wine

1/2 c. crushed tomatoes

pinch of sugar

1/3 c. fresh basil (packed in measuring cup)

grated fresh Pecorino Romano, to garnish

Directions:

1. Cook pasta according to package directions. RESERVE 1/3 c. of the cooking water when draining.

2. Add around 1.5 T. of the olive oil to a large skillet over medium heat. Once oil has heated, add the beef tips to pan, salt and pepper (to taste), and cook until no pink remains on outside. Using a slotted spoon, transfer to a plate/bowl, then wipe the skillet mostly clean (doesn't have to be perfect).

3. Add the remaining 1.5 T. of olive oil to the skillet. Once it has heated, add the shallots and mushrooms. Season with salt (to taste). Cook until mushrooms and shallots have softened (around 3 min).

4. Stir in the reserved pasta water, oregano, red pepper flakes, tomato paste, balsamic vinegar, wine, crushed tomatoes, and sugar. Cook for around 2-3 minutes, stirring frequently.

5. Remove from heat and stir in the basil until wilted. Stir in the cooked pasta. Serve topped with grated fresh Pecorino Romano and enjoy!