Pork Florentine

It's swap time again!  This time, I was paired up with Joelen over at What's Cookin' Chicago.  I knew exactly what I would make when I got my match- I had been drooling over this pork florentine dish since it crossed my Google Reader a few weeks ago.  I was not disappointed!  The flavorful sauce was the perfect accompaniment to seared chops and mashed potatoes.  (And the inclusion of all that spinach surely takes away some of the cream-induced guilt!)

As always, thank you to A Taste of Home Cooking for hosting another wonderful swap!

From What's Cookin', Chicago?, originally from America's Test Kitchen

INGREDIENTS
1/4 cup olive oil
1 1/2 pounds baby spinach
1 1/2 pounds pork chops (about 4-6)
1 onion, minced
2 tablespoons all purpose flour
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup heavy cream
pinch of freshly ground nutmeg
1/2 cup Parmesan cheese, grated

DIRECTIONS
In a 12 inch skillet, heat 1 tablespoon of oil over medium high heat. Add the spinach in four batches to the skillet and cook down until all the spinach is wilted and decreased in volume by half. Transfer the spinach to a colander and press through any excess liquid. Place spinach onto a cutting board and coarsely chop. Return the chopped spinach to the colander and press through any excess liquid again; set aside.

Pat the pork chops dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon in the now empty skillet over medium high heat until smoking. Cook the seasoned pork chops in batches and brown on each side, cooking until the internal temperature reaches 150 degrees. Transfer the cooked pork chops to a warm plate and tent with foil to keep warm.  (The internal temperature will continue to rise once the chops are off the heat.)

In the now empty skillet, add the remaining 1 tablespoon of oil over medium high heat. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg and simmer until sauce thickens up. Remove from heat and stir in 1/4 cup Parmesan and spinach to create the sauce.

To serve, plate the pork and top with the Parmesan spinach sauce.

Spinach Strawberry Salad with Homemade Raspberry Vinaigrette

I'm sorry I left y'all hanging with my other post!  This salad just screams summer.  From the fresh strawberries to the tangy vinaigrette, you won't be able to get enough!  I didn't include measurements for the salad- we just eyeballed it.

Summery Spinach Salad

INGREDIENTS
Baby spinach
Sliced fresh strawberries
Cooked, cubed chicken
Crispy bacon pieces
Sugared pecans
Homemade raspberry vinaigrette, recipe to follow

Raspberry Vinaigrette
Adapted from The Taste of Home Cookbook

INGREDIENTS
1/2 cup raspberry vinegar
1 tbsp white sugar
1/2 cup olive oil
1/2 tsp dijon

1 tbsp minced shallot
1 clove garlic, minced
 Dash pepper

DIRECTIONS
 1.  Combine all ingredients in a medium bowl.  Whisk well to combine.  Refrigerate until serving.

Sugared Pecans

After a hectic week of preparations, school is out for summer!  There's no feeling quite like that first Monday morning you wake up and realize you've got nowhere to be.  :-)  I plan to throw myself at several cooking and sewing projects over the next two and a half months, so stay tuned!

Speaking of cooking, let's talk about today's treat!  Maybe it's just a southern thing, but it seems like every mall, craft show, gun show, carnival, and holiday market has at least a couple peddlers stirring giant vats of candied pecans.  The aroma usually hits my nose about two steps in, and I find myself turning out my pockets and digging in my purse for loose change.

I cooked up some sugared pecans of my own this afternoon, and I'm proud to say they were just as delicious as any I've had out.  Be sure to come back tomorrow, as I'll be sharing a dinnertime recipe featuring these little guys.

From Southern Food

INGREDIENTS
1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
3 cups pecan halves

DIRECTIONS
Beat egg white until foamy; slowly beat in the brown sugar and flour. Add salt and vanilla flavoring, then fold in pecans. Transfer pecans to a greased baking pan and bake at 250° for about 45 minutes.

Baked Pancake (Dutch Baby)

I realized this morning that I've never shared this delightful breakfast dish with you- shame on me!  A few months ago, I got tired of the standard Cheerios-and-milk shtick and set out in search of breakfast items that could either be A) cooked ahead of time or B) thrown together so quickly that it doesn't disrupt my morning routine.  Baked pancakes, aka Dutch babies, actually fit both of those requirements! 

Subtly sweet, the dish is substantial enough to last you all morning.  I like to enjoy a slice with fresh fruit and a drizzle of maple syrup.

Adapted from Allrecipes

INGREDIENTS

3 eggs
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup milk
1-2 tbsp butter, for greasing the pan
Confectioners' sugar, syrup, and/or fresh fruit for topping

DIRECTIONS

1.  In a medium bowl, whisk eggs until very light. Add salt, flour and milk; whisk well. 

2.  Thoroughly rub bottom and sides of a 10-in. cast-iron or heavy skillet with butter. Pour batter into skillet. 

3.  Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 5 minutes more, or until set. 

4.  Garnish as desired.  Slice and serve immediately.

 

Chocolate Sour Cream Bundt Cake with Chocolate Ganache

she

answers by the second ring

is

quilter, baker, meatloaf-maker

my

Encourager, no matter what

Mom

Happy Mothers' Day to all the moms out there, but especially to my own.  

Now go bake yours some cake.  She deserves it.  :-)

Adapted from Leite's Culinaria, originally from Bi-Rite Market's Eat Good Food

INGREDIENTS

For the cake:

1 cup (2 sticks) unsalted butter, plus more for the pan

1/3 cup cocoa powder

1 tsp salt

1 cup water

2 cups all-purpose flour, plus more for hte pan

1 3/4 cups sugar

1 1/2 tsp baking soda

2 large eggs

1/2 cup sour cream

1 tsp vanilla

For the ganache:

4 oz bittersweet chocolate, finely chopped

3 tbsp white sugar

1/2 cup heavy cream

DIRECTIONS

Make the cake:

 1. Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the ganache:

5. Just before glazing the cooled cake, place the chopped chocolate in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken.

6. Drizzle the ganache over the cooled cake, allowing it to drip down the sides.

Caramelized Onion Dip for the Swap!

It's blog swap time!  I was paired up with Oishii Food again this round, and I couldn't have been happier.  (After all, her crispy chicken wontons, sizzling hot shrimp, and crispy oven-fried onion poblano rings have been huge hits around here!)

I was pretty dead set on making her blueberry cupcakes, but then I came across this caramelized onion dip at the 9th hour and just had to have it.  I've always been a fan of french onion dip mix but never cared for the eight million and two grams of sodium that came along with it.  This homemade version was so packed with sweet oniony goodness that I'll never go back to the packets.

I took some liberties with the original recipe, namely upping the onion-to-dip ratio and substituting Greek yogurt for the sour cream.  It's teacher appreciation week and our awesome PTO has been graciously supplying us with a full meal plus a dessert spread everyday- I needed to save some calories.  :-)

Adapted from Oishii Food, originally by Alton Brown

INGREDIENTS
2 tbsp olive oil
2 large onions, diced or thinly sliced (I couldn't decide, so I diced one and sliced the other)
2 tsp brown sugar
1/4 tsp salt
1 3/4 cups Greek yogurt or sour cream
1/2 cup mayonnaise
1/4 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
1.  Heat the oil in a saute pan over medium heat.  Add the onions and salt and cook until beginning to soften, about 5 minutes.  Add the brown sugar.  Cook until caramelized, stirring often, about 20 minutes.  Remove from heat and allow onions to cool.

2.  In a medium bowl, combine the sour cream, mayonnaise, garlic powder, salt, and pepper.  Add the cooled onions and stir to combine.  Refrigerate until ready to serve.  (I found the dip was even tastier after an overnight stay in the fridge.)

As always, a big thanks goes out to A Taste of Home Cooking for hosting these wonderful swaps!

What's been cooking...

I haven't been in the kitchen much, but here's a sampling of what I've been "cooking up"-

 

Graduate portfolios

 

Baby figs

Salad greens (complete with 24-hour guard)

And an iPhone pouch!  (Pattern adapted from During Quiet Time)

I haven't fallen off the face of the planet, though I *have* been crazy busy.  Stay tuned, because tomorrow I'll be sharing a hit appetizer for your next get-together!

Pappardelle with Roasted Mushrooms in a San Marzano Tomato-Cream Sauce

Every year, my husband and I drive up to the beautiful town of Hot Springs, Arkansas for spring break. We love walking the scenic promenade, antique shopping, and spending a few nights at the historic B Inn. (Hi, Joseph and Armando!) On top of its other virtues, Hot Springs has really great food. We always hit up Central Park Fusion each trip to enjoy some high class eats, Cafe 1217 for frilly lunch fare, and head downtown to the Brau Haus for beer and bratwurst. This year, we broke our routine and tried out Bohemia Continental Cuisine just north of the strip. Despite its unassuming exterior, Bohemia churns out some of the best food I've ever tasted. It's so good, in fact, that I declared my pasta dish the most amazing thing I'd ever put in my mouth and begged to go back again the next day.

True story.

So naturally, the first thing I did when I got home was start wracking my brain to figure out how I was going to replicate that glorious meal. After many late night dates with Google, I finally put together an experimental recipe and busied myself in the kitchen. The trial run was a huge success. My husband even told me that it was a dish he'd have been proud to serve his Sicilian grandmother, which is the biggest compliment he could have given me.  And despite its pretty presentation and complexity of flavor, this is an easy, forgiving recipe- perfect for sending a big fat neener-neener to anyone who's been doubting your cooking ability. :-)

A few notes: My local grocery store carried only whole San Marzano tomatoes. Feel free to use diced tomatoes if they are available. If you'd rather not break out a blender, you can opt to pulse the tomatoes in a food processor a few times or even break them up with a wooden spoon. For a thicker sauce, drain some or all of the tomato juice.

Pappardelle with a San Marzano Tomato-Cream Sauce

Serves 8

Sauce recipe based on the Prince George Citizen

INGREDIENTS

1 tbsp olive oil

3 oz diced pancetta

2 shallots, finely chopped

4 garlic cloves, minced

28 oz can whole San Marzano tomatoes

½ tsp white sugar

1/2 tsp dried basil

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp dried pepper flakes

2/3 cup heavy cream

Salt and pepper

1 lb pappardelle or other wide pasta, cooked according to package directions

Shredded Parmesan, romano, or asiago cheese

Roasted mushrooms, recipe follows

DIRECTIONS

1. Place tomatoes in a blender and pulse until only fine chunks remain. Set aside.

2. Heat olive oil in a medium skillet over medium high heat until shimmering. Swirl to coat bottom of skillet. Add pancetta and shallots and saute until prosciutto begins to brown, about 5-7 minutes, stirring frequently.

3. Add garlic, tomatoes, and sugar to the skillet and bring mixture to a boil. Scrape the bottom of the skillet to loosen any browned bits. Lower heat and simmer until color darkens and sauce thickens, approximately 15-20 minutes, stirring every couple of minutes.

4. Add basil, thyme, oregano, dried pepper flakes, and heavy cream. Stir to combine. Allow mixture to come to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and black pepper to taste.

5. Toss pasta with sauce. Top with roasted mushrooms (recipe below) and shredded cheese of choice.

Roasted Mushrooms

INGREDIENTS

1 lb cremini mushrooms

Olive oil

Salt and pepper

DIRECTIONS

1. Preheat oven to 400. Wash mushrooms and dry well. Trim stems and halve mushrooms. Place mushroom pieces in a gallon-size Ziploc bag and drizzle with olive oil. Close bag and shake vigorously to coat. Place pieces in a single layer on a nonstick cookie sheet. Season well with salt and pepper.

2. Place pan in the preheated oven and roast for 30 minutes, flipping mushrooms every 10 minutes.

Crispy Chicken Wontons

 
It's blog swap time again!  For this round, I was matched with Brianna over at Oishii.  I was so excited when I opened up my blog assignment, I squealed.  Oishii is one of the first blogs I ever subscribed to!

Brianna and her husband spent a couple of years in Japan as newlyweds, and I knew the Mister would be excited about some homemade Asian fare.  We pored over her recipe index, finally deciding on Crispy Chicken Wontons.  Paired with a homemade sweet and spicy dipping sauce, these wontons were a delightful addition to our standard stir-fry dinner.  (In fact, the filling was so tasty that I wanted to eat it right out of the pan!)

A couple of notes: 
If you are anything like me, you'll be tempted to overfill these little guys.  Resist the urge.

Do fry them.  I tried my hand at a baked version, but they were no where near as crisp as the real deal.

Crispy Chicken Wontons
From Oishii


INGREDIENTS
1/2 TBS. sesame oil
1/4 of a head of cabbage, shredded
1/2 lb. ground chicken
1 clove garlic, minced
1 tsp. fresh ginger, minced
salt & pepper to taste
1/2 tsp. garlic powder
2 TBS. soy sauce or more to taste
1/4 tsp chili paste, optional
30 wonton wrappers
vegetable oil for frying
Sweet chili sauce (recipe below)

1.  Heat the sesame oil in a skillet over medium high heat. Cook the cabbage until it softens. Add the garlic and ginger and cook for another minute. Add the ground chicken and stir, breaking up the pieces until done. Season with salt, pepper and garlic powder. Add the soy sauce and chili paste, and turn off the heat. Taste and adjust seasoning if necessary.

2.  Assemble the wontons by placing a spoonful of filling in the center of a wrapper. Dip your finger into a small dish of water and wet 2 of the sides. Fold the opposite sides over the filling and pinch together, forming a small triangle. Repeat with all the wrappers.

3.  Pour vegetable oil into a pan to a depth of 1-inch. Heat over medium high heat. When hot, fry the wontons in batches (about 1-2 minutes per side) or until crispy and brown. Makes 30 wontons.

Homemade Sweet Chili Sauce
Adapted from Food.com 

3 tablespoons hot ground chili paste
2 teaspoons minced garlic 
½ cup rice wine vinegar
²⁄₃; cup water

²⁄₃; cup sugar

1 teaspoon salt

4 teaspoons cornstarch

DIRECTIONS
1.  Combine all ingredients in a small saucepan and stir well.

2.  Bring to a boil.  Reduce heat and simmer until mixture thickens, about 5 minutes.

 

28 by 28: Luby's No-Bake Fluffy Cheesecake

Of all the dishes on my 28 by 28 list, the Luby's Fluffy Cheesecake (aka Cream Cheese Pie) was the one I'd been most looking forward to trying.  Growing up, there was no greater treat than a slab of this delicious graham-cracker covered goodness, and I wondered if an in-home rendition would do it justice.  I am happy to say that it did!  I found the official recipe on a Texas Monthly message board and have scaled it down for a single pie.  While the original recipe calls for a "graham cracker crust," don't make the mistake of throwing all that decadence in one of those pre-fab cardboard crusts from the grocery store.  A homemade crust, thrown together with a few common ingredients and lightly baked, is an absolute must.

Notes:
I have made this pie several times now and it turns out delicious every time.  I have had a couple of questions about why my slice looks a little wilted in this picture.  When I made it that time, I sort of forgot to pre-whip the cream before adding in the other ingredients (Whoops!).  That made it much softer than usual.  If you follow the directions as written, you will end up with the same lovely texture as the slices you buy at Luby's.
 
Graham Cracker Crust
Adapted from Allrecipes

INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
2 tbsp white sugar
1/3 cup butter, melted

DIRECTIONS 
1.  Mix graham cracker crumbs, sugar, and melted butter until well-mixed. Press mixture into an 8 or 9 inch pie plate. 

2.  Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool before filling.

No-Bake Fluffy Cheesecake, aka Cream Cheese Pie
From the kitchen of the Kerrville, Texas Luby's, via Texas Monthly

INGREDIENTS
3/4 cup sugar
1/4 pound butter (or oleo), room temperature
1.5 8-oz. packages cream cheese
1/4 Tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1 cup whipping cream, whipped
Graham cracker crust (see above)
Graham cracker crumbs for topping

DIRECTIONS
Cream together first three ingredients until fluffy. Blend in lemon juice and vanilla extract. Add the whipped cream. Pour into a graham cracker crust and sprinkle top with graham cracker crumbs. Chill 3 or 4 hours.

28 by 28: Easy Focaccia Bread

So here I am, finally posting the second recipe in my 28 by 28 series.  (There have been a few bumps in the road, but that's a conversation for another time, another place.)

Anyway, one of my roommates back in college always ordered her turkey sandwiches on focaccia bread in the dining hall.  Misguided little me always wondered why a person would opt for bread with a bunch of junk stuck on the top of it over a much safer-looking French or wheat bread.  When she finally convinced me to try some, I knew that I had been missing out.

I've got to admit that focaccia was one of the more intimidating things on my 28 by 28 list.  My sandwich bread had been a success, but focaccia?  Well, it's just so darn... fancy.  And I'll admit that my ventures in breadmaking have been less than fruitful a time or two.  Much to my relief, this focaccia was a cinch to throw together and has yielded many delicious turkey sandwiches.  (And ham sandwiches, pepperoni sandwiches, and midnight two-bite carb-y snacks...)

This bread is really something to be proud of- it's so pretty and aromatic that you'll be the envy of the lunchroom crowd.  Just don't let on that it's homemade- you might find yourself moonlighting as the office baker.

Adapted from Allrecipes
Serves 12

INGREDIENTS
1 1/2 cups bread flour
1 1/2 cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon white sugar
1 (.25 ounce) package instant yeast
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil, divided

1/2 cup shredded mozzarella
1 tbsp grated parmesan
2 tablespoons chopped fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of black pepper

DIRECTIONS
1.  In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. Add the minced garlic.  With a wooden spoon stir, the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

2.  Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. 

3.  Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Drizzle the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the cheeses, rosemary, basil, oregano, and black pepper. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. 

4.  Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.

Heimburger Bakery Gooey Butter Cake

There exists a hallowed, once-a-quarter tradition at my school called Fat Friday.  And, though you're not allowed to show up in your best "fat day" sweats, it's certainly a good excuse to rock them the next day.

Each Fat Friday, two grade level teams provide lunch for the entire staff.  It's quite a production, with over-the-top decor and entrees, sides, and desserts as far as the eye can see.  It was my turn to contribute this past Friday, and my husband can tell you that I spent about a week fretting over what I was going to bring.

And then it hit me- Gooey Butter Cake.  Now, granted, I'd never tasted the stuff in my life, but a certain recipe comparison post over on Chickens in the Road had me intrigued.  The smell as I was pulling the finished cake out of the oven was hard to resist.  (As in, I hovered over the thing with a fork and butter knife for about five minutes until my husband assured me that, "YES, Lauren, it's going to be obvious no matter where you steal your sample.")

Good man, that one.

Anyway, I made a beeline straight for this dish during our Fat Friday lunch and dug in.  It was worth the wait- sweet, buttery, and rich with the most delicate crust.  It would almost remind you of those stolen spoonfuls of sugar cookie dough from childhood.

As seen on Chickens in the Road, originally appeared in St. Louis Days, St. Louis Nights, a St. Louis Junior League cookbook

INGREDIENTS

Crust
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
powdered sugar

DIRECTIONS

Preheat oven to 350-degrees. In a mixing bowl, combine the flour and sugar to prepare the crust. Cut in butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9 x 9 pan (or a 9.5 inch round pie plate).

To prepare the filling, beat the sugar and butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.

Homemade Vanilla Extract

This is another of my Christmas catch-up posts.  (And yes, our Christmas palm tree is still up and decorated in our living room.)

This year, I decided to go with homemade gifts for friends and family.  One of the things I made was homemade vanilla extract.  I had seen several recipes floating around the blogosphere, but felt that most of them called for too low of a vanilla bean to vodka ratio.  After a bit of searching around, I found a site that had a good explanation of extract versus vanilla-flavored vodka.  The gifts were a hit and I have enjoyed using my own bottle as well.  It has a strong, deep vanilla flavor without the added corn syrup and other "extras" in commercial extracts.

And a note from my husband:
I would stress the importance of using a decent quality, neutrally flavored, multiply-distilled and filtered vodka in this recipe. You don't want the coarse, rubbing-alcohol/plastic bottle flavor of cheap vodka overpowering your vanilla. While higher quality is better, you needn't buy Grey Goose. As a rule of thumb, if it's not something you would make a martini with, you don't want to use it in this recipe. If you're unsure, any decent liquor store clerk should be able to direct you to a bottle with the required characteristics.

The extra effort and expense is well worth it - you don't want to waste 6 months making something that ends up tasting like lighter fluid. You'll wish you spent the extra $5.

Adapted from VanillaReview.com

INGREDIENTS
1 oz extract-grade Madagascar vanilla beans
1 cup unflavored vodka (I used Smirnoff.)

DIRECTIONS
1.  Cut the beans in half lengthwise with a sharp knife.  Scrape out the caviar (seeds) with a butter knife and place in a glass bottle.  Cut the bean pods into 1-inch pieces and add to the bottle.

2.  Pour in vodka and cap tightly.  Shake bottle vigorously a few times a week for 2 months.

3.  You can begin using your vanilla extract at the 2-month mark.  Flavor will continue to strengthen over the next 4 months.

*  You may choose to strain out your vanilla pieces at the six-month mark, although I opted to leave them in.

PURCHASE INFORMATION:
I ordered the bottles from Specialty Bottle.  I chose the Woozy line so that I could use these dripper inserts.  I bought my beans from Ebay to save some cash, and had personalized labels printed at My Own Labels.  The actual labels say "Merry Christmas from the XXXXX family" at the bottom, but I Photoshopped our name out for blogging purposes.

Broccoli Cheddar Soup

Broccoli-cheddar soup is one of my favorite meals to prepare on those especially frigid winter nights. You know, when the temperature gets down to, like, 50. (Hey, I'm a Texan after all!)

My first foray into making broccoli-cheese soup was less than successful. The cheese separated, leaving us with a bowlful of broccoli chunks and cheese-sand. Appetizing, eh? I've since learned my lesson- the secret to a smooth soup is adding the cheese bit by bit over medium-low heat. Crank it up, and you've got a recipe for disaster.

This simple-but-flavorful version originally hails from Allrecipes, although I've made several adaptations. Namely, halving the butter.

You're welcome.

Adapted from Allrecipes
Serves 3-4 as a main course

INGREDIENTS
2 cups chopped broccoli florets (about 1 large head of broccoli)
3/4 cup thinly sliced carrots
1 cup chicken broth
1/2 medium onion, finely chopped
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)
Dash red pepper flakes
Salt and pepper to taste

DIRECTIONS

1. Combine broccoli, carrots, and chicken broth in a small sauce pan. Bring to a boil. Reduce heat and cover. Simmer for 7 minutes. Remove from heat and set aside.

2. Melt butter over medium heat in a medium pot. Add onion and cook until translucent, stirring frequently. Add garlic and cook one minute. Add flour and stir to combine with onion mixture. Cook for one minute, stirring constantly.

3. Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture. Stir to combine. Add milk and heat until piping hot but not boiling. Reduce heat to medium-low. Add shredded cheese a little at a time, stirring after each addition. Remove from heat once all cheese has melted. Serve with crusty bread or crackers.

Maple Pecan Fudge

So I'm a little behind the times. Yes indeed, there are a few Christmas posts I haven't gotten around to yet. Sort of like the Christmas tree that's still gracing my living room.

Yes, in February. Don't judge.

Anyway, my parents spent some time in Canada a few months ago and became enamored with maple flavor. (They even brought me back some maple syrup and maple spread, which is the bees' knees if you weren't aware.) As soon as they got back into the States, my mom started talking about replicating some maple fudge they tasted on their trip.

Lucky me, she shared. :-) And I'll tell you, this stuff is delicious. It didn't last long around our house and I'm looking forward to trying it again soon.

From Mom

INGREDIENTS

2 TB and 1/2 tsp unsalted butter, divided use

1 c pure maple syrup, preferably dark amber

1 1/2 cups heavy whipping cream

2 1/4 cups sugar

2 TB light corn syrup

pinch of salt

1 tsp vanilla extract

3/4 cup chopped pecans, toasted

1/4 tsp pure maple extract, optional

DIRECTIONS

Line an 8-inch square baking pan with aluminum foil that extends over the sides, then butter the foil with the 1/2 tsp butter. Set aside. (You can actually wait till later to do this while it is cooling.)

In a 3-qt. heavy saucepan over medium heat, cook the maple syrup, cream, sugar, corn syrup and salt until the sugar dissolves, stirring gently and constantly with a wooden spoon just until mixture comes to a boil. After it begins to boil, place a buttered thermometer in the pot; cook without stirring until the mixture reaches 238 degrees. (It takes a while to start boiling, 5-10 minutes.)

Remove the pan from the heat and place on a rack to cool; add 2 TB butter but DO NOT STIR. Let the syrup cool to 110 degrees. (May take up to two hours.)

Once it reaches the desired temperature, add vanilla and maple extracts and beat with a mixer. (I use my hand held mixer.) Beat until the fudge loses its shine and lightens in color and becomes much thicker. (About 10 minutes) Once thickened, work quickly to stir in pecans and pour into prepared pan. Avoid scraping the sides of the pot to avoid grainly fudge.

After it has set, remove the fudge from the pan by lifting out the aluminum foil; invert and cut into 1-inch squares.

* After it reaches 238 degrees, you can transfer the mixture into a metal bowl of a stand mixer, and let cool to 110 degrees. Continue as above. Avoid overmixing.

I can watch it better using a handmixer.

**Make candy only on a clear, low humidity day or it will not set up.