Scalding Water + Human Flesh = Big Problem

I don't wash dishes without rubber gloves. I've tried every variety, even the expensive ones that are highlighted in trendy women's magazines. But let me tell you, the most indestructible ones are found at your local restaurant supply store. They seem to run large, so buy a size smaller than you normally would. No, they don't come with a polka dot design, but they do cost under $3 for a pair AND they last blessed forever!

When you want chocolate pudding, with a side of cake

There is enough pudding left over after frosting the cake to enjoy a sumptuous bowl-ful. Don't forget the whipped cream! (Oh, and this is a dark cake - definitely serve with vanilla ice cream.)

Chocolate Blackout Cake (adapted from CooksCountry.com)
Serves 10 to 12

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract

Cake
8 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee or coffeee substitute
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract


1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium-high heat. Add chocolate and bring mixture to a boil, stirring constantly with a whisk and scraping the bottom and sides of the pan. The pudding will gradually darken and thicken. Reduce the heat to medium and cook, stirring gently but constantly with a wooden spoon, until the pudding coats the spoon very thickly, 1 ½ to 2 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Note: Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Refreshing Summer Salad

I adapted this from some women's or health magazine. Wish I could properly credit this, but it is excellent. It's just as good without the chicken.

Greek Salad with Grilled Chicken
Makes 4 servings

3 T extra-virgin olive oil
2 T fresh lemon juice (about half a lemon)
1 t honey
¾ t kosher salt, divided
¼ t ground black pepper, divided
olive oil cooking spray
12 ounces skinless, boneless chicken breast, cut in strips
1 ½ pounds plum/roma tomatoes, halved, seeded, and quartered (6-8 tomatoes)
½ large cucumber, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 T fresh mint, chopped
3 hearts of romaine

1.Whisk together olive oil, lemon juice, and honey. Add ½ teaspoons salt and 1/8 teaspoon pepper; set aside.
2.Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Remove from heat and let stand 5 minutes.
3.In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and mint with vinaigrette.
4.Divide romaine between 4 plates, top with veggies and chicken.

Bring the Indian Buffet Home with You

Or at least recreate a dessert that is better than many rice puddings you will find on the buffet line. And if you happen to be staging a house for resale, put this on the stove because it smells delish!

Creamy Cardamom Rice Pudding (adapted from Vegetarian Times)
Makes 4 small servings

5 cups whole milk
1/3 cup basmati or jasmine rice
¼ t salt
½ cup light brown sugar
1/3 cup golden raisins
1/3 cup chopped almonds
2 t vanilla extract
1 t ground cinnamon
½ t ground cardamom
Several drops rose water, optional

1. Bring milk, rice, salt, and 1 teaspoon vanilla to a boil in a saucepan. Reduce heat to medium-low and simmer 15 to 20 minutes, or until rice is tender, stirring frequently.
2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 10 minutes, until thickened, stirring frequently.
3. Remove from heat, and divide among six dishes. Serve warm or cold. Sprinkle with rose water, if desired.

Kyocera Double Edged Mandoline Slicer

You know when recipes say to thinly slice an ingredient? I hate that. I'm pretty great at slicing, but cutting consistently thin slices makes me crazy. That's when I pull out my handy dandy super kitchen toy. I bought it over five years ago and its edge has remained sharp and it has proved a salvation at getting those paper thin slices. And it's affordable - less than $20 on Amazon.com. The brand has a few different types of slicers. Granted, I could make the investment commitment towards a fancy mandoline with lots of blades, but I prefer something that fits flat into a drawer and that isn't complicated to clean.

Postpartum Comfort Food

I brought this dish to a friend last week who had had a baby - a dish originally brought to me during the days after my own childbirth experience. It's delicious, loaded with lycopene and protein.

Meatball Sandwiches
Serves 6: 340 calories per serving, 7.6 G fat, 23 G protein
6 submarine rolls
1 lb. ground round (aka ground beef, 90% lean or higher; I prefer 93%)
2 8-oz cans tomato sauce
¼ C breadcrumbs/oatmeal
¼ C minced onion
¼ tsp salt
1 clove garlic, minced
____________________________________
2 tsp olive oil
1 ½ C julienne-sliced green pepper
1 C slivered onion
2 T tomato paste
½ tsp dried basil
Munster cheese, sliced
1. Combine ground round, ¼ C tomato sauce, and next 4 ingredients, shape into meatballs (golf ball size or smaller); bake 15 minutes at 350 degrees on a greased cookie sheet.
2. Saute green pepper and onion in oil for 5 minutes, add remaining ingredients (including remaining tomato sauce) and simmer 5 minutes. Add meatballs to coat, and then serve on the rolls with your favorite sliced cheese!

Note: I recommend doubling the recipe and having company over. You can even cook the recipe as is the night before, stick the skillet in the refrigerator and warm it up the next day. Yum!

It's 90 degrees in Texas

I don't know what it is about summer that compels me to roast veggies at high heat, just long enough to make the kitchen unbearable. Gotta kick the habit. Anyway, my cauliflower never turns out right. Trick was (surprise!) adding more olive oil. I thought it was rather swimming in it, but the results are worth the fat!
Have a great weekend!

Oven-Roasted Cauliflower Florets
Makes 2 healthy servings or 4 small servings

One 2 ½ pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
4 lemon wedges, for serving

1. Preheat the oven to 400 degrees. On a large rimmed baking sheet, drizzle the cauliflower with olive oil.
2. Season with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
3. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.

Note: If using a 2 pound cauliflower, ¼ cup of oil works well.

Indian to Impress your Guests

We ended up eating our Indian Lebanese-shawarma style: warm naan slathered in the sauce, and then stuffed with chicken. Great sandwich!

Chicken Tikka (Food & Wine, October 2008)
4-6 servings

1 T mustard seeds
1 t Chinese five-spice powder
1 t freshly ground pepper
1 t turmeric
1 t cayenne pepper
1 bay leaf
2 T fresh ginger
4 garlic cloves
1 cup plain whole-milk yogurt
Kosher salt
2 lb skinless, boneless chicken thighs, cut into 2” pieces
2 T unsalted butter, melted

1.In a food processor, combine the spices, ginger, and garlic until fine.
2.Transfer the powder to a medium bowl. Add the yogurt and season with salt.
3.Add the chicken and turn to coat. Refrigerate for 2 hours (or up to 8 hours).
4.Remove the chicken from the marinade. Butter a grill pan (or oil the grill grate) and grill chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes.

Cilantro and Yogurt Sauce

2 cups cilantro leaves
1 cup mint leaves
4 garlic cloves
1 t. ground cumin
1 T lemon juice
1 cup plain whole-milk yogurt
Kosher salt

1.Combine cilantro, mint, garlic, cumin, and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. (Can be refrigerated for up to 2 days.)

Note: Serve with warm naan.

Mommy Brain

So I've been meaning to make authentic Mediterranean garlic toast. (toast rustic bread slices, rub with a clove of peeled garlic, drizzle with olive oil, squeeze the insides of a tomato over it and salt to taste). I made some slices for appetizers while dinner was in the oven yesterday, and thought, "Why haven't I made these before? They're incredible!"

Luke walked over to grab a slice and said, "Mmm, I'm so glad you finally made these again!" Turns out I used to make these in our before-children life but I completely and utterly forgot that I had done so. Gee. Does culinary forgetfullness happen to anyone else?

Garlicky Potatoes

I dislike peeling potatoes for my garlic mashed recipe, so this is my new backup when I'm feeling lazy. It gives me enough of the garlic flavor without having to do nearly as much work.

Garlic & Olive Oil Smashed Potatoes (adapted from Bon Appétit, January 2007) Makes 4 servings.

2 pounds medium-size unpeeled Yukon Gold potatoes, cut into wedges
6 T olive oil, divided
5 large garlic cloves, peeled and halved
1 t fresh thyme, chopped

1. Steam potato wedges until very tender, about 30 minutes.
2. Meanwhile, heat 5 tablespoons oil in large skillet over low heat.
3. Add garlic; sauté until golden, about 6 minutes.
4. Add potatoes and thyme to skillet. Mash coarsely.
5. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.

Fluffy Scrambled Eggs

I used to shy away from making this simple breakfast dish because I couldn't get consistent results - even after trying various combos of milk, grated cheese, and cooking techniques. But since adopting my mother-in-law's secret ingredient, I have become the queen of light-as-air eggs.

1. crack eggs into a small bowl
2. add a generous amount of cottage cheese and ground pepper
3. stir thoroughly and pour into a heated skillet
4. Cook over medium high heat just until done. (Do not overcook!)

You Know A Dish is Good If You Make it Twice in Three Days

This was my biggest success this week - and using an ingredient I've never used before, either. The word "watercress" has always reminded me of little crust-less sandwiches served during a Victorian tea. Well, there isn't anything stuffy about this green. Try it!

Pan-seared Dumpling Salad (Real Simple)
Makes 2 main courses or 4 first-courses

2 T canola oil
12 frozen dumplings/pot stickers/gyoza
2 shallots, thinly sliced
1 cup frozen shelled edamame
2 T grated ginger
2 bunches watercress, thick stems removed
Kosher salt
1 T sesame oil
3 T rice vinegar
3 T low-sodium soy sauce

1. Heat 1 T canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side.
2. Add 3 T water and cook, covered, until cooked through, 8 to 10 minutes. Set aside.
3. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes.
4. Stir in the edamame, ginger, and 2 T water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes.
5. Remove from heat and add the watercress and ½ t. salt and toss until just wilted.
6. Divide among serving plates and top with the dumplings.
7. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl to drizzle over each salad.

Note: Make sure you buy young watercress or else you’ll have nothing but thick stems. The dressing yields enough for 2 batches (a little goes a long way), so plan to cook this meal again in a few days.

Have a great weekend!

Ginger-scratch Fever

I try to use fresh ginger in a lot of my cooking, but it's slighly annoying to peel ginger root. In the past, I've always used a vegetable peeler or a paring knife. Problem is, when the skin comes off, so does a few centimeters worth of precious ginger root. This weekend I caught a short video from "America's Test Kitchen" that showcased one chef's technique: just scrape off the peel with a spoon. It really removes only the peel with no waste!

What are your favorite uses for fresh ginger?

Are muffins an appropriate breakfast food?

Luke volunteered to bring treats to his early-morning Sunday School class. The definition of treats for teenagers seems to be anything filled with sugar, but I think that giving kids a bunch of sugar at 6:30am must contribute to delinquency. So I'm pretty sceptical of muffins generally (one food writer referred to them as eating cupcakes for breakfast - minus the frosting). However, these whole wheat babies are just barely sweet. And man, are they filling. I tried eating two for breakfast with my regular side of fruit and I was painfully full for hours.

Old-Fashioned Whole Wheat Raisin Nut Muffins
Makes about 15 muffins

2 cups whole wheat flour
¾ cup brown sugar
½ cup nonfat dry milk powder
1 ½ t baking powder
1 t baking soda
¾ t salt
½ cup nuts, chopped
½ cup raisins
½ cup coconut
1 egg
¼ cup oil
1 cup + 2 T cold water
1.Preheat oven to 400 degrees. Grease muffin tins or prepare paper liners.
2.Mix together flour, sugar, dry milk, baking powder, baking soda, and salt.
3.Mix in nuts, raisins, and coconut.
4.In another bowl, beat egg with a fork. Stir in oil and water.
5.Add egg mixture to flour mixture.
6.Mix just enough to combine, with all ingredients moistened.
7.Spoon into muffin tins. Bake for 10 minutes.

Notes: I use unsweetened coconut flakes and my largest cookie scoop to measure out batter.

Another melted cheese idea

After leaving Boston, where my Jewish friends reintroduced me to matzo crackers, I created a great snack standby. Take one matzo cracker, separate a cheese stick into strings and place it on the cracker, and microwave the whole thing for 30 seconds. It's a great snack and super low in calories. Crank it up a healthy notch by using whole wheat matzos. At the last Passover Seder I attended, the hostess extolled the virtue of salted matzo crackers, which I spied on sale today at the grocery store. Wowee - 1 cracker only has 5% of your daily sodium needs, which really is nothing. But it turns this snack into an unleavened superstar!

Chickpea and Sausage Stew

I made this over the weekend and it won raves from my husband, who compared the flavor to a Mediterranean wedding soup. The taste is satisfyingly complex. Great served over toasted bread.

Chickpea and Sausage Stew (adapted from Real Simple)
Makes 4 generous servings

1 T olive oil
1 large onion, chopped
12 ounces Italian sausage, casings removed (or link sausage, sliced)
1 T tomato paste
½ cup flat-leaf parsley, roughly chopped
¼ cup cilantro, roughly chopped
2 cups chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen spinach
Kosher salt and pepper

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-7 minutes.
2. Add the sausage and cook, crumbling it with a wooden spoon until browned, about 8 minutes. (If link sausage, stir every 2 minutes for 8 minutes until browned.)
3. Add tomato paste and cook, stirring, for 2 minutes.
4. Stir in the parsley and cilantro and cook for 1 minute more.
5. Add the broth and chickpeas and bring to a boil.
6. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves.
7. Stir in ½ t salt and ¼ t pepper. Serve.

OxiClean Laundry Stain Remover - yes, this is food related!

Anyone else out there have cheap kitchen counters that absorb (especially) red-based stains? (Blackberry jelly, raspberry syrup, pink labels from bread bags...) I hate that. Well, a friend recommended this product (OxiClean Laundry Stain Remover) for upholstery, and it worked miracles on the zinc-oxide diaper ointment ground into our couch. So I thought, "well, if it is a miracle product..." I squirted it on our counter stains, let it soak for 10 minutes, wiped it away and oo-la-la it was amazing! Most of the stains were lightened to almost the same ugly color as our student-housing counter tops. One of the best investments ever!