Sunday, August 29, 2010
Brookies (AKA Pillow Cookies)
This is another recipe I'm just going to link to, because I'm not trying to rip Bakerella off. We recently made Brookies. YUM. We had a ton of extra cookie dough, though, so we decided to bake a few batches of regular chocolate chip cookies. And let me tell you, Bakerella's recipe for chocolate chip cookies is the bomb. com. I think the secret may be the mini chocolate chips...Anyway, the recipe is here.
Risotto!
The other day, Ryan and I randomly watched one of Giada de Laurentis' shows. She made Fried and Stuffed Rice Balls, which we both decided looked awesome. We were going to try it...and bought all the ingredients. We made the risotto first and started eating it--and couldn't stop! We ended up just eating risotto, but plan to try the Fried and Stuffed Rice Balls in the future. The risotto recipe is here and is definitely worth trying. We didn't have wine, so we used chicken broth instead. We made the risotto again last night and added chicken and bacon, which was also delicious.
Creamy Gorgonzola Sauce
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon flour
1 1/2 cups milk (I used 2%)
4 ounces gorgonzola cheese (dolce or regular)
Heat a heavy bottomed pot or skillet over medium-low heat. Melt the butter in the pan. Add the garlic and cook for a few minutes, stirring occasionally to make sure the garlic does not burn. Add in the flour to create a roux and cook for a few minutes until the roux is a golden color and the flour has cooked.
Gradually whisk in the milk, continuing to whisk until the sauce is smooth and has no lumps. Bring the sauce up to a boil and then reduce the heat slightly so that the sauce simmers. Simmer for a few minutes until the sauce has thickened. Take the pan off of the heat and gradually whisk in the gorgonzola cheese until the sauce is smooth and creamy.
I tasted my sauce and did not think it needed any additional salt, but you could season to taste at this point.
Our variation: We increased the milk to 1 3/4 cup. We also added Parmesan cheese when we mixed in the gorgonzola--we used 1/3 cup of each cheese.
We served this sauce over egg noodles and it was SO good!
*There is a video of the process of making this sauce here.
3 cloves garlic, minced
1 tablespoon flour
1 1/2 cups milk (I used 2%)
4 ounces gorgonzola cheese (dolce or regular)
Heat a heavy bottomed pot or skillet over medium-low heat. Melt the butter in the pan. Add the garlic and cook for a few minutes, stirring occasionally to make sure the garlic does not burn. Add in the flour to create a roux and cook for a few minutes until the roux is a golden color and the flour has cooked.
Gradually whisk in the milk, continuing to whisk until the sauce is smooth and has no lumps. Bring the sauce up to a boil and then reduce the heat slightly so that the sauce simmers. Simmer for a few minutes until the sauce has thickened. Take the pan off of the heat and gradually whisk in the gorgonzola cheese until the sauce is smooth and creamy.
I tasted my sauce and did not think it needed any additional salt, but you could season to taste at this point.
Our variation: We increased the milk to 1 3/4 cup. We also added Parmesan cheese when we mixed in the gorgonzola--we used 1/3 cup of each cheese.
We served this sauce over egg noodles and it was SO good!
*There is a video of the process of making this sauce here.
Monday, August 23, 2010
Zucchini Bread
So it's obviously been a while...oops! I have still been trying new recipes, so perhaps now I will actually start posting a few! My friend gave me zucchini she grew in her garden, so I decided to try making zucchini bread. It was SO good...enjoy!
3 cups flour 1 tsp baking soda
1/2 tsp baking powder 2 tsp cinnamon
3 eggs 1/2 tsp salt
1 cup vegetable oil 2 cups sugar
2 cups grated zucchini 1 cup chopped pecans
1 cup chocolate chips (optional) 1 TBSP vanilla
*I used 1/2 cup oil and 1 cube butter
Preheat oven to 325 degrees. Grease and flour 2 - med size loaf pans. In a large bowl, whisk together flour, soda, baking powder, salt and cinnamon and set aside. In a separate bowl, beat eggs with electric mixer till light and fluffy. Add oil (and butter - I softened but not melted it) sugar, vanilla and zucchini and mix well. Fold in flour mixture, stirring just till moist; do not over mix. Add nuts and chocolate chips.
Pour batter into prepared pans, filling 2/3 full. Bake 40-50 minutes. Turn loaves out on rack to cool.
3 cups flour 1 tsp baking soda
1/2 tsp baking powder 2 tsp cinnamon
3 eggs 1/2 tsp salt
1 cup vegetable oil 2 cups sugar
2 cups grated zucchini 1 cup chopped pecans
1 cup chocolate chips (optional) 1 TBSP vanilla
*I used 1/2 cup oil and 1 cube butter
Preheat oven to 325 degrees. Grease and flour 2 - med size loaf pans. In a large bowl, whisk together flour, soda, baking powder, salt and cinnamon and set aside. In a separate bowl, beat eggs with electric mixer till light and fluffy. Add oil (and butter - I softened but not melted it) sugar, vanilla and zucchini and mix well. Fold in flour mixture, stirring just till moist; do not over mix. Add nuts and chocolate chips.
Pour batter into prepared pans, filling 2/3 full. Bake 40-50 minutes. Turn loaves out on rack to cool.
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