TO TRY: Coffee Froyo (Jeni's Base)

Makes 1/2 quart

Ingredients

1. 1/2 cup strongly brewed coffee
2. 1/2 of one 1/4-ounce package unflavored powdered gelatin
3. 1/3 cup plus 3 tablespoons sugar
4. 1/8 cup light corn syrup
5. 1 cups plain skim-milk yogurt
6. 1/4 cup heavy cream

Directions

1. Fill a large bowl with ice water. Pour 2 tablespoons of the coffee into a small bowl. Sprinkle the gelatin over the coffee and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of coffee with 1/3 cup of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the coffee gelatin.
3. In a medium bowl, mix the yogurt warm coffee mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the coffee yogurt into an ice cream maker and freeze according to the manufacturer’s instructions.
5. Mix-in the dessert the last few minutes of churning. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Mix-in: brownies, chocolate chips?

TO TRY: Momofuku Kalbi Marinated Hanger Steak

Hanger Steak:
2 c apple juice
1/2 c light soy sauce
1/2 yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 tsp sesame oil
1 tsp fresly ground black pepper
Four 8 oz hanger steaks

1. Make the marinade: combine all of the ingredients in al arge freezer back and mix to combine. Add the steaks and marinate for 24 hours.
2. Grill for 6-10 minutes total for medium rare, let them rest for at least 5 minutes.
3. Cut against the grain.

For ssam: serve with rice on bibb lettuce with Maldon and sauces

Ginger Scallion Sauce:
2.5 c thinly sliced scallions (1-2 large bunches)
1/2 c finely mined peeled fresh ginger
1/4 c neutral oil
1.5 tsp light soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt or more to taste.

Carrot Cake Cupcakes

Carrot Cake with Maple Cream Cheese Frosting

I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker.

Source: http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/

Makes 24 cupcakes (or one two-layer cake, instructions at end)

2 cups (9 oz) all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups (14 oz) sugar
3/4* cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)

Preheat oven to 350 F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

For the layer cake scenario, you will probably have a bit of leftover frosting, which you can tint and use for decorating, or save to smear on gingersnaps. What, you don’t do that too?

Notes:

• Oil is cut back from 1 1/4 to 3/4. Do it!
  
• Cupcakes took longer to bake, about 22 minutes, but watch carefully at the end to not overbake.
• Consider making carrot cake sandwich cookies instead.
  

Lemon Bars

Source: http://blueridgebaker.blogspot.com/2010/01/very-tangy-lemon-bars.html

Very Tangy Lemon Bars

from Pure Dessert by Alice Medrich

For the Crust

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup sugar

3/4 teaspoon vanilla extract

1/4 teaspoon salt

1 cup flour

For the Topping

1 cup + 2 tablespoons sugar

3 tablespoons unbleached white flour

3 large eggs

1 1/2 teaspoons finely grated lemon zest

1/2 cup fresh squeezed lemon juice, strained

Preheat oven to 350. Line the inside of an 8x8 baking pan with foil or parchment, or butter the inside of a 9 inch tart pan with a removable bottom.

To make the crust: In a medium-sized bowl, combine melted butter, sugar, vanilla and salt. Add the flour and mix until just incorporated. Spread the dough (it will be quite liquid) evenly in the bottom of the pan and bake for 25-30 minutes, or until the crust is evenly browned.

While the crust is baking, make the topping: Stir together sugar and flour. Whisk in the eggs. Add lemon juice and zest and stir until combined.

When the crust is baked (and still hot), pour in filling, turn oven down to 300, and bake for 20-20 minutes or until center no longer jiggles. Let cool completely in pan before slicing. Don't worry if the top comes out looking a little frothy. Gently blot it to reveal the zest. If you wish, dust with powdered sugar.

Blueberies and Cream Cookies

Source: http://www.marthastewart.com/recipe/blueberries-and-cream-cookies

Makes 30 Cookies

Milk Powder Crumbs

Ingredients

1/4 cup plus 1 tablespoon nonfat milk powder

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 1/2 teaspoons sugar

1/8 teaspoon salt

1 1/2 tablespoons unsalted butter, melted

1/4 cup white chocolate, melted

Directions

1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.

3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Cookie Recipe

Ingredients

2 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

2 teaspoons salt

1 cup (8 ounces) Plugra European-style unsalted butter

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup plus 2 tablespoons light-brown sugar

1/4 cup glucose (corn-syrup substitution)

1 large egg

1 1/2 cup dried blueberries

1/2 cup plus 1/3 cup Milk Crumbs

Directions

1. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.

3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.

4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

David Lebovitz Pineapple Sorbet

Source: David Lebovitz The Perfect Scoop

Ingredients:
1/2 pineapple, pureed (about 2 cups)
8 Tbsp of sugar
1/2 c. water
2 Tbsp vodka

Mix and freeze in ice cream maker. WONDERFUL!

Baked Parmesan Garlic Chicken Wings

Source: http://blogs.discovery.com/tlc-steamy-kitchen/2010/01/baked-parmesan-garlic-chicken-wings.html

Serves 4

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
3 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

3. When the chicken is cooked through, toss the wings with the garlic/cheese/butter sauce. Serve with the blue cheese/mustard dressing.

Notes:

• The seasoning makes more than enough, no need to double when doubling the amount of chicken wings, although the garlic/cheese/butter sauce should still be doubled.
• Definitely can cut back on the butter by at least 1/3.
  

Ad Hoc Thomas Keller's Roasted Cauliflower

Total time: 45 minutes

Servings: 8 to 10

1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Each of 10 servings: 136 calories; 2 grams protein; 18 grams carbohydrates; 1 gram fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 68 mg. sodium.

Notes: Roasting the cauliflower takes longer!

Fresh Seven Yolk Pasta + Lasagna

Source: http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/

Seven-Yolk Pasta Dough
Adapted from French Laundry Cookbook

1 3/4 cups (8 ounces) all-purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.

Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.

When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.

Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes.

Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.

Lasagna:
1/2 lb ground beef will be sufficient for 9x9 tray of lasagna
2 bottles of premade sauce
1 lb mozz
15 oz ricotta + egg + parsley

Notes:
-Don't roll out the pasta too thin (roll to second thinnest level)
-Layer more pasta into the lasagna: sauce - pasta - ricotta - pasta - meat/mozz - pasta etc
-Makes more than enough pasta for one 9x9 lasagna!!

Momofuku Crack Pie

Total time: 1 1/2 hours, plus cooling and chilling times
Servings: Makes 2 pies (6 to 8 servings each)
Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust
2/3 cup plus 1 tablespoon (3 ounces) flour
Scant 1/8 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) softened butter
1/3 cup (2 1/2 ounces) light brown sugar
3 tablespoons (1 1/4 ounces) sugar
1 egg
Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust
Crumbled cookie for crust
1/4 cup (1/2 stick) butter
1 1/2 tablespoons (3/4 ounce) brown sugar
1/8 teaspoon salt
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
1/4 teaspoon salt
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder
1 cup (2 sticks) butter, melted
3/4 cup plus a scant 2 tablespoons heavy cream
1 teaspoon vanilla extract
8 egg yolks
2 prepared crusts
Powdered sugar, garnish

1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to add too much air.
4. Divide the filling evenly between the 2 prepared pie shells.
5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.
6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Notes: Make the pie crust thicker on the bottom, the pie doesn't cook up to the top. Think about adding some more butter to the pie crust to make the crumbs hold better.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.