Chicken & Ale

I apologize for the lack of posts this week.  I was doing more cooking/ baking than posting.  The good news is that it’s Friday & weekends are for catching up.  

Since this week was dark and rainy, I was in total comfort food mode.  I made this hearty & scrumptious meal for a dinner party earlier this week.  “Siskel & Ebert” gave it two thumbs up.  I mean, the key ingredients are chicken, bacon & ale.  How could one go wrong?

I served this dish with steamed carrots & there were no leftovers in sight.

Beer- Braised Chicken

Serves 4

Food Network Magazine, April 2010

¼ pound thick cut bacon, cut into pieces

8 skinless boneless chicken thighs (about 2 ½ pounds)

Kosher Salt and freshly ground pepper

All Purpose flour, for dredging

1 Tbsp. extra virgin olive oil

1 12 ounce bottle beer (preferably brown ale)

1 cup frozen pearl onions, thawed

½ pound small skinned new potatoes, halved

2 Tbsp. whole- grain mustard

2 Tbsp. packed dark brown sugar

4 sprigs fresh thyme

3 Tbsp. chopped fresh parsley

Heat large pot over medium- high heat.  Add the bacon & cook until browned, about 5 minutes.  Remove with slotted spoon and transfer to a paper towel lined plate.

Season the chicken with salt & pepper and dredge in flour, shaking off all the excess.  Add the olive oil to the drippings in the pot.  Add the chicken in batches and cook over medium- high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme, and 1 cup water to the pot and stir, making sure the chicken is fully submerged.  Simmer until the chicken is cooked through, about 15 minutes.  Discard the thyme and stir in the bacon & parsley.

**SIDE NOTE:  While fresh herbs are great, feel free to substitute dried herbs if necessary.  The FRESH: DRIED ratio is 3:1.  For example, 1 tablespoon of fresh thyme is equivalent to 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.

Cheers & Happy Friday!

Love & Quiches

During the week I typically do not make time for an elaborate breakfast; that is what weekends are for.  My breakfast food of choice is quiche, hands down.  Sometimes I even make quiche for dinner.  Accompanied by a salad, it makes for a great meal.

This quiche recipe, courtesy of Martha Stewart,  is fabulous.  I was slightly nervous about trying this recipe since it is a little out of the ordinary, but I made it for a brunch & it was a fan favorite.  You can't really go wrong when bacon & butternut squash are involved, in my opinion.  They make such a great couple! Also, feel free to use pre-made pie crust for time’s sake.  

Butternut Squash & Bacon Quiche

Ingredients

·         All-purpose flour, for rolling

·         1 recipe Flaky Pie Dough or store-bought

·         8 slices bacon

·         1 medium yellow onion, halved and thinly sliced

·         Coarse salt and ground pepper

·         3/4 pound butternut squash, peeled, halved, and very thinly sliced

·         8 large eggs

·         1/2 cup whole milk

·         1/2 cup heavy cream

·         6 fresh sage leaves

Directions

Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, 10 minutes.

**If using store-bought dough, make this in a deep-dish 9-inch pie plate.

Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.

In a bowl, whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.

Happy Weekend!

Something to celebrate...

This recipe is top of mind for me because I just passed it along to a friend.  She was very pleased with the results & I remember when I made these cupcakes for the first time they received rave reviews.

If you are craving a standing ovation and/or a delicious spring forward treat, then I highly recommend this recipe- courtesy of Amy Berman from Vanilla Bake Shop.

The Meyer lemon filling makes for a nice balance of tangy and sweet, and the vanilla cake itself is very moist and delicious.  I also appreciate the fact that there is no shortening involved; instead, the recipe includes butter & sour cream.

Additionally, the vanilla bean buttercream and fresh raspberry topping make these cupcakes irresistible.

You should know that I cheated when I made this recipe.  I went to the store & bought a nice locally made lemon curd.  But if you are feeling motivated, and have the time, then I encourage you to make your own.  If you do decide to make your own, then it is best to prepare before you begin making your cupcakes as the lemon curd needs to chill.

Step One: Lemon Curd

Ingredients

1 cup sugar

Zest of 3 lemons

3 large eggs

4 large egg yolks

1 cup Meyer lemon juice

5 ounces unsalted butter, chilled and cut into small pieces

Directions

Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

Step Two: Cupcakes

Ingredients

1 cup (2 sticks) unsalted butter

2 cups sugar

2 teaspoons vanilla bean paste or 1 vanilla bean, scraped

5 large eggs, separated

1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour

1 cup plus scant 1/3 cup cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sour cream

Directions 

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

Step Three: Buttercream Frosting

Ingredients

2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces

3 1/2 cups confectioners' sugar, sifted

Pinch of salt

1 vanilla bean, scraped

1 teaspoon pure vanilla extract

1/4 cup milk

Directions 

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.

Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

Step Four: Filling & Topping

Ingredients

24 Raspberries

Lemon Curd

Buttercream Frosting

Directions

Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.

Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

Step Five: Enjoy!

Yields 24-1

When life gives you rain, make soup.

These past few dark & rainy days have really put me into soup mode.  What do you enjoy doing on rainy days?  Do you enjoy cooking or baking on rainy days, or curling up with a good book?

My ideal rainy day would not include work, but things like a good book, a solid line-up of romantic comedies , an endless pot of tea and, of course, soup.

The below soup recipe was featured in the March 2012 issue of Sunset Magazine.  While I thoroughly enjoy my mother’s traditional minestrone recipe, this recipe proved to be a very nice update.   Plus, it only takes about 45 minutes to make (chopping time included).

Cheers to a delicious new soup recipe and a quiet night in!

Snap Pea Minestrone with Poached Eggs

½ cup diced ham

1 carrot, peeled and cut into small dice

1 leek, white and light green parts only, thinly sliced into half- moons and rinsed well

1/3 cup sliced green onions

1 Tbsp. butter

1 tsp. distilled white vinegar

4 large eggs

5 cups reduced- sodium chicken broth

About ¼ tsp. pepper

½ cup tiny pasta, such as orzo or farfalline

2 ½ cups diagonally sliced sugar snap peas

About ½ cup grated parmesan cheese

About 2 tsp. chopped fresh tarragon leaves (tarragon may be difficult to find, you may also use thyme or oregano)

Cook ham, carrot, leek and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.

Meanwhile, in a large saucepan, warm vinegar and 1 ½ in. water over high heat until bubbles form on bottom of pan.  Then, reduce heat to low.  Break eggs into water, keeping them slightly apart.  Cook until whites are firm, but yolks are still soft, 3 to 4 minutes.  Transfer eggs with a slotted spoon to a plate

Add broth and ¼ tsp. pepper to vegetables.  Cover and bring to a boil over high heat.  Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes.  Stir in snap peas and return to a boil, then stir in ½ cup parmesan, 2 tsp. tarragon, and more pepper to taste.

Ladle into bowls and top each with a poached egg.  Serve with more cheese, tarragon, and pepper if you like.  

La fête de la Saint-Patrick

I've got St. Patrick’s Day on the brain.  So, naturally I have been thinking about some of my favorite green recipes.  I do have some tasty green soup & salad recipes in my arsenal, but the truth is I have a major soft spot for pistachio macarons and pistachio macarons are often green.

I had the luxury of taking a French macaron baking class (Thanks Kavita!) and believe that the recipe I acquired is one of the best.  The instructor insisted that the magic is all in the technique & it certainly may be, but this recipe knocked my socks off & I am in the rookie league when it comes to the art of French baking.

 

First, there are a few kitchen tools necessary for adventures in macaron making.  You will need a scale (for weighing your eggs), Silapts (preferred) or parchment paper, a piping bag with a 3/8” plain round tip (such as an Ateco #804), a cooking thermometer and a Kitchen Aid mixer.

Once you have gathered all necessary macaron making equipment, you may begin.  Yay!  This is the fun part.  The Baking Arts recipe is as follows:

1 ½ cups Powdered Sugar

1 ½ cups Almond Flour (you may have to venture to a whole food’s market to obtain this ingredient)

2 Large Egg Whites (should weigh out to 55g)

2 Large Egg Whites (should weigh out to 55g)

¾ cup Granulated Sugar

¼ cup Water

Green gel paste food coloring (optional)

***

Line 2 baking sheets with Silapts or parchment paper.  Prepare a piping bag with a 3/8” plain round tip.  Preheat oven to 275F.

Place 2 egg whites (55g measured) in bowl of a stand mixer and attach wire whip.

In saucepan on medium heat, bring water and sugar to a boil.  Place thermometer in pan and when temperature reaches 230F and the egg whites are foamy, remove from heat and slowly add the syrup to the whipping egg whites.  Continue to beat meringue for 8-10 minutes until cool to the touch.

Meanwhile, place the powdered sugar and almond flour in a medium size bowl.  Mix to combine and add 2 egg whites (55g), gel paste food coloring (optional and only a few drops if you do) and any extracts, mixing to a paste with a spatula.

Fold in the cooled meringue until a shiny batter develops (note: folding is sort of like mashing when you being this process).  Transfer to a piping bag and pipe out circles of meringue about 1 inch in diameter. 

Bake for 12-20 minutes.  After 12 minutes, check every two minutes to see they are done (to be on the safe side).  To check, touch the top of the macaron and try to shake it.  The cookies are done when the top barely moves against the ruffle.

{Oven temperature is an important factor in the final look of your cookies.  Too hot and the tops of your cookies will have unsightly cracks, and too low may not allow them to develop a beautiful “foot.”  Regardless they will still be delicious.  Just remember that ovens vary.  If 275F does not work for you, try 300F or 325F.}

Once your cookies have cooled you can add the filling of your choice- you know which filling I choose.  To make a pistachio filling combine 1 Tablespoon of pistachio paste with ½ cup of your favorite butter cream. 

 There are many variations and fillings for macarons.  Nutella, lemon, lime or orange curd and various jams can also be used to fill your macarons.  The possibilities are truly endless...

Regardless of which flavor you choose, here’s wishing you a fabulously green weekend!

Farmer's Market Pizza

Spring has not officially sprung, but we’ve gained an hour of daylight & spring vegetables are on the table as of now.  That said, it's time to get cooking because you could blink & miss the asparagus. 

This veggie pizza recipe is one of my seasonal favorites. **Side note: Pizza is one of my passions in life.  You are going to see a lot of it, the pizzas will vary in form & I promise you they will all be delicious. 

Now, let’s move on.

This pizza recipe is great for a variety of reasons.  It is delicious, nutritious (around 200 calories per serving), and super easy to make.  This is a perfect weeknight dinner solution, and no need to make a salad because the veggies are included.  The original recipe is from Cooking Light, but I made a few adjustments.  

There are two ingredients not featured above.  One is the key ingredient, crust.  The other is 2 Tablespoons of Olive Oil.

• First , you must prepare your crust & preheat oven according to the package instructions.  For this recipe I bought a pre-baked crust, so the total bake time was only 10 minutes.
• Next, spread the ricotta evenly on the crust.  
• Then, layer on the asparagus, peas (removed from the pod) and lemon rind.  
• Drizzle with 2 Tbsp. Olive Oil & add Parmesan cheese.
• Bake.
• Sprinkle with a bit of coarse salt and pepper.  Serve.
• Enjoy!

Well, hello there.

Welcome to Ate Days a Week.  I am Crystal, lover of food and home décor enthusiast.  My passion for all things delicious has brought me here.  This blog is a space for me to organize and share my recipes & delectable finds with you.  I am also hoping you will share with me! 

For starters, I thought you might enjoy a few fabulous photos that my gal pal, Anda, snapped yesterday while we were eating & shopping our way around San Francisco.

First, we took a stroll down to the Fort Mason farmer’s market to gather some fresh seasonal veggies.

Then, we ventured across town to Tartine Bakery.  Neither of us had been before, so naturally we ordered a few things to share (please note: not all samples are featured).  We were not disappointed; everything we “tasted” made us smile.

  

After we did a little pastry, cake and sandwich sampling, we rolled over to Bi-Rite Market to pick up a few goodies for the week.  I am. in. love. with that store.  If I lived within walking distance of Bi-Rite, then I am certain I would be poor & quite rotund.  So, thankfully I live across town and my fridge is stocked for now. 

 I can't let all of my tasty finds go to waste!  So, I will be in the kitchen all week.  Stay tuned…