Peanut Butter and Julie

Daring Danish Braid with Fresh Strawberry Filling

Daring Danish Braid with Fresh Strawberry Filling

The end of June really crept up on me.  I was casually reading over this month's Daring Bakers challenge a mere two days ago, only to find out that (gasp!) the posting date for the challenge is today.  Suddenly, I was taken back to that high school nightmare, realizing on Sunday night that a report for a book that I haven't read yet is due in first period Monday morning  English class.  Don't get me wrong--I've been looking forward to this task, hand selected by the daring duo Kelly of Sass and Veracity and Ben of What's Cooking?, since it was announced at the beginning of the month.  June 29th seemed so far away on June 1st, and I think that I just felt like I had all the time in the world.  So, not wanting my grade to go down due to tardy work (no, we're not actually graded on this....are we?), I rolled up my sleeves and got started, pronto!

I have attempted homemade croissants before, but never Danish pastry, and I found the latter to be more forgiving and much easier to prepare.  This Danish Braid challenge hails from The Secrets of Baking by Sherry Yard, the former pastry chef at the original Spago in Beverly Hills, and you can find the recipe in its entirety on one of the aforementioned web sites.  In a nutshell, Danish pastry consists of laminated dough, or many layers of dough that have been created by sandwiching butter between them.  This sandwiching process involves "turning" the dough, or folding it like a business letter (see picture to the right) to create 3 layers.  Throughout the recipe, the dough is turned several times, chilling between each turn, thus creating the many flaky layers that Danish pastries are known for.

One of my favorite things about being a member of the Daring Bakers is that the challenges are usually ones that I have always wanted to attempt, but  they have somehow been forgotten under my constantly growing queue of "to-do" recipes.  This particular challenge allowed our creative juices to flow because the only strict rule was to make at least one braid (the recipe makes enough dough for two.)  The filling, topping, size, and style of the braiding was up to us.  Because large displays of ripe, large strawberries are still positioned front and center at our grocery stores, I decided on a summery strawberry filling topped with some slivered almonds.  In hindsight, I probably should have mixed the strawberries with a dusting of cornstarch, in addition to the few tablespoons of sugar that I added, because these berries were JUICY!  As you  can tell from the picture below, a good deal of the filling oozed out during the baking process, which could have been prevented if I had added a thickener.

Here are a few extra tips and observations from my attempt at this buttery,  fruit-filled pastry:

• It was mentioned by Kelly and Ben that cardamom can either be expensive or hard to find, and they gave a couple of good suggestions for resources, including ethnic grocers.  If you live in the U.S., another fantastic resource that I have found for inexpensive spices is World Market, a chain with dozens of stores in many states.  They offer a diverse spice section with small bags of expensive spices, such as cardamom and saffron, at a discounted price.  This way, you don't need to make a large investment if you only require a small quantity for your recipe.
• Instead of using a pricey vanilla bean for the dough, I used vanilla bean paste, a thick syrup  comprised of thousands of vanilla beans.  I used to be able to buy this by the inexpensive jar at Trader Joe's, but I think they realized that they were giving away the farm, so they discontinued the product (curses!)  Another option for buying the paste is the King Arthur Catalogue.
• During the initial mixing process, for which I used a standing electric mixer, I found that I needed to add about 1/3 cup more flour than indicated in the recipe, because my dough was quite sticky.  If you live in a humid climate (I don't,) you may need to add even more.
• When I rolled the pastry out in preparation for filling, I could only stretch it out to about  16X10 inches, as opposed to the indicated 15X20.  The braid was still plenty large after proofing.
• I cut 10 diagonal strips on each side of the pastry for braiding.  The braid was proofed in a warm oven, which had been turned on for 1 minute and then turned off, for about 2 hours.
• During the baking process, the braid browned VERY quickly.  After the initial 10 minutes, I covered it with foil for the remainder of the time, so be sure to keep an eye on your braid while it bakes.

  Great choice for a challenge, Kelly and Ben.  I'm looking forward to seeing all of the other creations and our challenge for July.  I promise not to procrastinate on that one!

Indian Spiced Vegetable Burgers

There are some foods that were never destined to be more than a flash in the pan, no matter how many millions of marketing dollars were invested in them.  McDonald's has had a few flops that come to mind: McRib, Arch Deluxe, the Michael Jordan Burger, and of course the ill-fated McDLT, with its separate sides for hot and cold ingredients.  Huh?  Remember the green and purple colored ketchup, which I'm guessing was meant to be "fun?"  It wasn't.  All this product did was send your taste buds signals that you should be tasting grape or lime on your fries, not tomato.  Yes, good times.  And then there's the granddaddy of them all, New Coke (which, after it flopped, was replaced by Coke Classic, a.k.a. Old Coke.)  Folks, if it ain't broke, don't fix it.

On the other end of the spectrum lies the chickpea, or garbanzo bean, whatever you prefer to call it.  Doing a little research for today's post (believe it or not, I don't make this stuff up,) I learned that 7,500 year old remains of these legumes have been discovered in the Middle East.  Now that's a food that stands the test of time.  I mean, how many other foods can you name from the Neolithic era?  It must be, as Martha would say, a good thing.

I've loved garbanzo beans ever since I had my first taste of hummus.  I love their buttery smooth flavor and their superfood-worthy nutritional profile.  Chickpeas are high in protein, fiber, folate, iron, zinc, and the list goes on and on.  Because they are so filling, these beans are a perfect substitution for meat in salads, soups, stews, and in this case, burgers.  With their crisp exterior and creamy center, these Indian cuisine-inspired veggie burgers are part potato pancake and part falafel.  Best served in a pita pocket, so they won't fall apart, the patties are very filling, but low-fat.  Dress them up however you like, but they really don't need more than a little dollop of chutney--and certainly no purple ketchup!  Here are some extra tips for these bean based burgers:

• Do not try to cook these burgers without chilling the mixture first.  Chilling allows the mixture to bind, and the patties will fall apart otherwise.
• Garam Masala is a spice blend, which is very common in Indian and Middle Eastern cooking.  You should be able to find it in your grocery store's spice section.  You can replace the Garam Masala with curry powder, if desired, but it won't have quite the same toasty, spicy flavor.
• Make smaller portions of the burger and serve a few as an appetizer or as hors d'oeuvres for a cocktail party.  Top each patty with some chutney for serving.
• Instead of regular breadcrumbs, you can also use panko, or Japanese breadcrumbs, which are a little bit lighter.

Indian Spiced Vegetable Burgers

Makes 8

Ingredients:

1 1/4 cups canned garbanzo beans, rinsed and drained

1 cup chopped cilantro

1/2 cup chopped carrot

1 teaspoon Garam Masala

1 teaspoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 jalapeno, seeded and quartered

2 pounds red potatoes, peeled and cut into 2-inch pieces

1/4 cup chopped red onion

1 cup breadcrumbs

2 tablespoons olive oil

2 2/3 cup baby spinach, arugula, or mixed greens

4 whole wheat pitas, halved

Sliced red onion

Mango Chutney (optional)

In the bowl of a food processor, combine the garbanzo beans, cilantro, carrot, Garam Masala, cumin, salt, pepper, cayenne, and jalapeno.  Process the mixture until it is finely chopped.

Place the potatoes in a large saucepan and cover it with water.  Bring the water to a boil and cook the potatoes for 12 minutes.  Add the onion, and cook for 3 more minutes or until the potatoes are tender.  Drain; cool for 10 minutes.  Place the potato mixture in a large bowl and mash with a potato masher or fork.  Stir in the garbanzo bean mixture and breadcrumbs.  Cover the mixture and chill for 4 hours or overnight.

Divide the mixture into 8 portions, shaping each portion into a 1/2-inch thick patty.  Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add 4 of the patties to the pan and cook for 5 minutes on each side or until browned and heated through.  Repeat the procedure with the remaining 1 tablespoon olive oil and patties.  Place about 1/3 cup spinach or arugula in each pita half and top with 1 patty, red onion, and some mango chutney.

Healthy Pumpkin Harvest Muffins

Starting around the end of September through the holidays, my kitchen has a constant pumpkin-spice aroma to it.  This is not because I've blown my savings on one of those large Yankee Candles (you have to admit, they are overpriced,) but because I absolutely adore pumpkin flavored foods.  From ravioli and risotto to pancakes and pies, I'll attempt almost any recipe with a pumpkin twist.  At then end of December, however, the pumpkin parade tends to come to an end, simply because the season is considered to be over, and I guess I feel like I'm supposed to move on to other ingredients.

Today's recipe I dedicate to Boston based blogger (and July 12 bride!) Tina of Carrots and Cake.   As a food blogger, it is inevitable that you become familiar with the content of your fellow foodies in the blogosphere (that sentence sounds a bit nerdy, doesn't it?).  Through food-themed message boards and photo sharing sites, you can easily see what other chefs around the world are creating on a daily basis.  Yesterday, I found Tina's delectable looking post for (lowfat) Pumpkin Coconut Date Bars--originally posted in MAY!  I had been resisting my craving for healthy pumpkin muffins, simply because they weren't "in season," but Tina snapped me out of that silliness via her mouthwatering photos.  So, thanks, Tina.  I wish that I could send you one of the muffins, but Boston is a bit far.  I'll just eat one while watching the Red Sox game, in your honor.

With the addition of the tart cranberries, spices, and toasted nuts, these muffins do indeed taste like Fall.  The dates add some natural sweetness, which allows for the sugar to be cut, compared to the ample amount present in most muffin recipes.  With a light, moist texture, these muffins have no need for butter or jam, and they come together in minutes.  Here are a few extra tips for these figure-friendly muffins:

• Feel free to improvise in terms of the nuts and fruits that you add to the muffin batter.  Golden raisins, chopped dried cherries, chopped figs or apricots, hazelnuts, almonds, or walnuts would all be nice additions.
• After the muffins have baked and cooled, freeze them in a zip-top bag for up to one month.  Let muffins thaw at room temperature and then warm in the oven or microwave just before serving.
• Be sure to use canned pumpkin and not pumpkin pie filling, which is pre-sweetened and contains spices.
• If you don't happen to have buttermilk, you can always make your own version.  Mix 1/2  cup of milk with 1/2  teaspoon of vinegar and let sit at room temperature for 10 minutes before adding to the batter.

Healthy Pumpkin Harvest Muffins

Makes 12

Ingredients:

1 cup flour

1/2 cup whole wheat flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon cloves

1/2 cup sugar

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup packed brown sugar

3 tablespoons canola or safflower oil

1 egg

1/2 cup chopped dried cranberries

1/4 cup chopped dates

1/2 cup lightly toasted pecans, chopped

Preheat the oven to 375F degrees.  In a medium bowl, combine the flours, ginger, cinnamon, baking soda, baking powder, salt, and cloves; whisk to blend.

In a large bowl, combine the sugar, pumpkin, buttermilk, brown sugar, oil, and egg; whisk until very well blended.  Add the flour mixture to the sugar mixture and mix until just combined.  Fold in the cranberries, dates, and pecans.

Line a 12-cup muffin tin with paper liners and coat the liners with cooking spray.  Spoon the batter evenly into the cups.  Bake for 25 minutes or until a toothpick inserted into the center of a muffin emerges clean.  Transfer the muffins to a wire rack and cool completely.

Grilled Summer Vegetable Gazpacho

I'll admit it; I'm a bit of a magazine junkie, and the marketers have caught on to my addiction.  Like many people who are passionate about cooking, baking, and food in general, I started out subscribing to only a few: Bon Appetit and Martha Stewart.  Coincidentally, then came the offers for a year of Gourmet and Saveur at an unheard of cost.   I bit.  Cooking Light, Food and Wine, and various others all followed, so that at any given time, I have a stack of magazines several inches deep on my night stand. 

I don't look at these monthly publications as mere reading material, but as research and education (that's my story, and I'm sticking to it.) My general routine involves going through the magazine from start to finish and dog-earing any stories or recipes that I find appealing.  At the end of the month, I re-evaluate the recipes that I selected (I could have just been really hungry at the time,) to determine if they are something that I would truly prepare at some point.  Then, I either tear them out or print them from the magazine's web site, and I file them in my increasingly large archive.  Some poor recipes have been sitting in those files for years, untouched, like those articles of clothing that you haven't worn since college, but are convinced that you will need someday.  It's just hard to let go sometimes.

Every few weeks, I'll go through the recipes and select several that I want to use as inspiration for new dishes.  My most recent picks include a vegetable gazpacho made with grilled vegetables, courtesy of the creatively talented, occasional Food Network chef, Kerry Simon of Las Vegas and L.A.    I actually forgot about this recipe until last Friday, when Eric and I tried Chef Simon's new restaurant, Simon Kitchen, and the gazpacho was on the menu.  The soup was deliciously thick, fresh, and slightly smoky tasting, and I felt like I'd hit the jackpot, knowing that I had the recipe waiting for me in a folder at home.   I didn't waste much time putting a slightly changed version of it together, and let's just say that I am looking forward to dinner tonight!  Now if only I had Chef Simon's recipe for his Watermelon Margaritas and Chocolate Pizza....  Here are some tips for this chilled summer soup:

• If you cannot find the orange peppers, then just use two yellow peppers.  I do not recommend substituting green peppers, as they tend to have a slightly bitter taste to them.
• This is a fairly thick gazpacho, so if you want to thin out the texture, add extra tomato juice and an additional splash of orange juice.
• The gazpacho will keep, chilled and tightly covered, for up to 4 days.  The flavors start to blend and improve over time.
• The 1 teaspoon of crushed red pepper makes the gazpacho a bit spicy.  Feel free to reduce or increase the amount based on personal taste.
• For an easy method of removing the corn kernels from the cob, invert a small bowl inside a large bowl.   Stand the corn cob upright on the small bowl and cut the kernels off using a serrated knife.  The kernels should fall directly into the large bowl as opposed to all over the counter.

Grilled Vegetable Gazpacho

Serves 8-10

Ingredients:

4 large garlic cloves, unpeeled

2 large red bell peppers, cored and quartered

1 large yellow bell pepper, cored and quartered

1 large orange bell pepper, cored and quartered

2 zucchini, halved lengthwise

1 large red onion, slice 1/2-inch thick

2 ears of sweet corn, husked

2 tablespoons olive oil

Salt and pepper

2 teaspoons cumin

1 scant teaspoon crushed red pepper

2 cups tomato juice

1/2 cup fresh orange juice (not from concentrate)

3 tablespoons lemon juice

2 tablespoons red wine vinegar

1/4 cup chopped cilantro

Diced cucumber, diced avocado, diced red onion, and charred corn kernels for garnish

Light a grill or heat a grill pan over medium-high heat.  Thread the garlic cloves onto a skewer.  Brush the garlic, peppers, zucchini, onion, and corn with the olive oil and season with salt and pepper.  Grill the vegetables, turning frequently, until lightly charred and crisp-tender, about 10 minutes.  Transfer the peppers to a bowl, cover with plastic wrap, and let steam for about 10 minutes.

Meanwhile, remove the garlic cloves from the skewers, peel them, and transfer them to a large bowl.  Using a serrated knife, cut the charred corn kernels into the bowl.  Peel the peppers and then add them to the bowl along with the zucchini, onion, cumin, crushed red pepper, tomato juice, orange juice, lemon juice, and vinegar.

Using an immersion blender, regular blender, or a food processor, puree the vegetable mixture.  Pour the gazpacho into a large bowl and season with salt and pepper.  Cover and refrigerate until chilled, about 2 hours.  Just before serving, stir the cilantro into the gazpacho.  Ladle into bowls and garnish with cucumber, avocado, onion, and corn kernels, if desired.

Bittersweet Chocolate-Glazed Marble Pound Cake

A trip to the local ice cream parlor was always a special treat when I was growing up, but I was always faced with the dilemma of which flavor to choose.  At JANN'S Sweet Shop in Pennington, New Jersey, (named for its owners: Jen, Amy, Norman, Norman, and Sue,) containers of homemade ice cream were swirled with everything from raspberries to rum-raisin.  At "The Dock" in Sunapee, New Hampshire, aptly named due to its proximity to, you guessed it, a boat dock on Lake Sunapee, a dozen little windows displayed different colors of jimmies for coating your soft serve cone.  Even now, when I stop by Golden Spoon for frozen yogurt, there are more than 10 tempting options for me consider.

Never really the type of girl to stick with just one flavor, I always try to look for ways to fit as many as I can into one serving.  At JANN'S, this meant choosing the Neopolitan, thus getting three flavors for the price of one.  My strategy at The Dock was to ask that my cone be coated on one side with pink jimmies and on the other side with purple, or whatever my favorite color combo was during that particular summer.  Just yesterday, the incredibly tolerant teen behind the counter at Golden Spoon obliged me by squeezing Peanut Butter, Fudgesicle, Cake Batter, and Vanilla Malt neatly into a quart container (yes, I tipped him.)  Even at restaurants, I'm often drawn to dishes described with words like "trio" or "sampler," so I'm not forced to settle on just one item.

Marble cake is perfect for someone like me, who, when faced with the option of chocolate or vanilla, says "both please."  It's the cake equivalent of a soft serve swirl, and its presentation, with the drastic color contrast, is so much prettier than the monochromatic variety.  This pound cake recipe pairs a bittersweet chocolate cake with a lighter vanilla flavor.  This cake is not as dense as some more traditional pound cakes (which are made with just flour, eggs, butter, and sugar,) but it is still very rich, especially when coated with the decadent chocolate glaze. Top a slice with some fresh strawberries and vanilla ice cream, or Neopolitan if you can't settle on one flavor.  Here are my tips for this swirled sweet treat:

• If you prefer a white chocolate glaze, then just substitute a good quality white chocolate for the bittersweet chocolate.
• Room temperature eggs work better as far as adding volume to the recipe.  To bring eggs to room temperature quickly, simply submerge them in warm water for a few minutes.
• Be careful not to overswirl the chocolate and vanilla batters when you are running a knife through the two; the marbling won't turn out as nicely if you overdo it!
• After baking, the cake can be kept at room temperature, in an air--tight container, for up to three days.
• Try adapting this recipe to smaller sized loaf pans or even cupcake sized pound cakes.

Bittersweet Chocolate-Glazed Marble Pound Cake

Makes one 9X5-inch loaf

Ingredients:

1 3/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

2/3 cup buttermilk

5 tablespoons unsweetened cocoa powder

6 tablespoons boiling water

For bittersweet chocolate glaze

3/4 cup confectioners' sugar, sifted

2 tablespoons half-and-half, cream, or whole milk

2 1/2 ounces bittersweet chocolate, melted and cooled

Preheat the oven to 350F degrees.  Coat a 9X5-inch loaf pan with nonstick spray; set aside.  In a medium bowl, whisk together the cake flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they are light and fluffy, 5 minutes.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla.  Add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour.  Mix until well incorporated and then set aside one-third of the batter in a small bowl.

In a bowl or measuring cup, mix together the cocoa and the boiling water with a rubber spatula until smooth.  Add the cocoa mixture to the reserved cake batter; stir until well combined.

Spoon the batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard.  To create marbling, run a knife through the batters in a swirling motion.  Bake for 40-50 minutes or until a toothpick inserted into the center emerges clean.  Cool the cake in the pan for 10 minutes and then turn out onto a rack to cool completely.

Prepare the glaze:  In a small bowl, whisk together the confectioners' sugar and the half-and half.  Add the melted chocolate and whisk until the glaze is smooth.  If it is too thin, add more sugar, 1 tablespoon at a time.  If it is too thick, add more half-and-half, 1 teaspoon at a time.

Pour the glaze over the cake, letting it drip down the sides.  Let set for 30 minutes and then serve.

Strawberries and Cream Eclairs with Rum-Caramel Sauce

We have been in strawberry heaven this year.  California must have had a record-breaking strawberry crop, because each time I go grocery shopping, a mountain of these juicy red berries is placed front and center, welcoming me into the store.  Not only have strawberries been abundant, but they have been large in size, similar to the varieties that appear around Valentine's Day, perfect for coating in chocolate.  The price has been right too.  At two-dollars per pound, I've been tossing a few quarts into my cart on each shopping trip, that is, after I have scrutinized the entire selection on all sides in an effort to pick the very best batch.

Between Eric's massive bowl of Cheerios on weekend mornings (he actually uses a casserole-sized serving bowl), and my breakfast smoothies, we go through many, many strawberries during an average week.  I've been meaning to take advantage of this stellar strawberry season and prepare a dessert that showcases them, but we've never kept them around long enough for them to be available when I am ready to create.  So finally, I wised up a bit, and I snagged an extra pound at the store to use exclusively for confectionery purposes, specifically, for making Strawberries and Cream Eclairs.

An eclair is another one of those really impressive looking desserts, which is actually quite simple to prepare.  The fun lies in the versatility, as you are able to play around with the filling and topping.  Eclairs, along with profiteroles, gougeres, and croquembouches, are made from choux pastry, which consists of only butter, water, flour, and eggs.  The high moisture content of the dough creates steam during the baking process, causing the pastry to puff up and become light and airy.  The word choux translates to "cabbages" in French, simply due to the shape of some of the pastries that it creates (trust me, it has nothing to do with the taste!) Eclairs are often filled with a pastry cream, but for this recipe, I thought that strawberries were better off paired with lightly sweetened whipped cream.  The rum flavored caramel sauce just takes this dessert over the edge!   Here are my tips for making these fruit-filled French pastries:

• The eclairs can be baked, but not glazed or filled, 1 day in advance and kept, once cooled, in an airtight container at room temperature.  Recrisp on a baking sheet at 375F degrees for about 5 minutes and then cool before glazing.
• If you don't have a pastry bag to use for piping the batter, then simply fill a zip-top bag with the batter and then cut off one of the corners.  The opening should be wide enough to pipe a 1-inch wide strip.
• Instead of filling the eclairs with strawberries, try using ripe, firm peaches, a mixture of raspberries and blackberries, pineapple, or nectarines.
• Grand Marnier or bourbon would be a good substitute for the rum.  You can also just use vanilla extract if you don't want to use any liquor in the recipe.  Substitute 1 tablespoon vanilla for the 2 tablespoons liquor. 
• For a party, turn this recipe into bite-sized, miniature eclairs, which you can arrange as part of a dessert tray.

Strawberries and Cream Eclairs with Rum-Caramel Sauce

Makes 8

Ingredients:

For pastry

6 tablespoons butter

3/4 cup water

1/4 teaspoon salt

3/4 cup flour

3 large eggs

For caramel sauce

1 cup sugar

1/2 cup water

1/4 teaspoon salt

4 tablespoons butter, in pieces

2 tablespoons dark rum

For filling

1 pound fresh strawberries

2 tablespoons sugar, divided

1 1/4 cups chilled heavy cream

1/4 teaspoon ground cinnamon

1 teaspoon dark rum

Preheat the oven to 425F degrees and place an oven rack in the upper third position.  Line a large baking sheet with parchment paper.

In a small saucepan, bring the butter, water, and salt to a boil, stirring until the butter has melted.  Reduce the heat to medium.  Add the flour all at once and cook, mixing vigorously with a wooden spoon, until the mixture pulls away from the side of the pan and forms a ball, about 30 seconds.

Transfer the mixture to a large bowl and cool slightly, about 5 minutes.  Add the eggs 1 at a time, beating well with an electric mixer at high speed after each addition.  Transfer the mixture to a pastry bag and pipe 8 (5-inch long) strips, about 1-inch wide, onto the baking sheet, spacing them about 1-inch apart.

Bake the eclairs for 15 minutes, then reduce the temperature to 400F degrees and continue to bake until they are golden brown, puffed, and crisp, 15 minutes longer.  Leave the oven on and immediately pierce the side of each eclair with the tip of a knife.  Return the eclairs to the oven to dry, propping the door slightly ajar, about 5 minutes more.  Cool completely on a 25, about 25 minutes.

Meanwhile, make the caramel sauce:  Heat the sugar in a medium skillet over medium heat, stirring with a fork, until it starts to melt.  Stop stirring and cook, swirling the skillet occasionally, so the sugar melts evenly, until it is a dark amber color.  Remove from the heat and immediately spoon about 1 teaspoon of the caramel along the top of each eclair, spreading it with the back of a spoon.  Add the water and salt to the remaining caramel in the skillet and simmer, stirring occasionally, until all of the caramel is dissolved.  Add the butter and rum, swirling the skillet to incorporate.  Remove from the heat and keep the sauce warm, covered.

Make the filling:  Slice the strawberries and toss with 1 tablespoon of the sugar.  Let stand until the sugar has dissolved, about 5 minutes.  Meanwhile, beat the cream with the remaining tablespoon sugar, cinnamon, and the rum until it holds stiff peaks.

Halve the eclairs horizontally.  Put the bottom halves of the eclairs on plates and top with the whipped cream and strawberries, and then cover with the top halves of the eclairs.  Drizzle the plates with the caramel sauce. 

Open-Faced Eggplant Caprese Sandwiches

Utter the phrase “vegetarian meal” and you’re likely to conjure up images of bland piles of leafy green vegetables accompanied by a big bowl of brown rice.  For many people, meatless is just another way of saying "dull and flavorless."  Others are convinced that it is impossible to satisfy their appetite unless chicken, beef, or pork is on the menu.  Although I do not maintain a daily vegetarian diet, some of my favorite recipes have been meatless meals, which haven't left me feeling deprived of anything.

Everyone who likes macaroni and cheese, raise your hand.  What about a colorful plate of pesto past primavera or a comforting, good old-fashioned grilled cheese sandwich with tomato soup?  I thought so.  Now, can anyone tell me what these three dishes have in common?  Bingo.  Each of these entrees is a familiar, popular, vegetarian meal, which is eaten by many people across America every day--and there is nothing bland, dull, or flavorless about any of them.

If you’re a “glass is half empty” sort of person (and you know who you are), you might think of all of the foods which are not included as part of a vegetarian diet.  I prefer to think of that glass as being half-full, and I look at creating a meat-free meal as both a challenge and an opportunity to discover new recipes and ingredients.  Some of the world’s most flavor-rich ethnic cuisines, such as Indian and Moroccan, are based largely on a vegetarian lifestyle, with food that truly tantalizes the taste buds. 

This particular vegetarian sandwich was inspired by one of Eric's favorite things to eat, a Caprese salad, which is simply layers of ripe tomatoes, buffalo mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar.  Since grilled eggplant is one of my favorite things to eat, I combined the two and heated them, open-faced style, on hearty whole grain bread.  Eggplant is great to include in a vegetarian sandwich because, like portobello mushrooms, it almost takes on meat-like characteristics.  This sandwich is colorful, summery, and very satisfying.  Serve them (or mini versions) at your next cook-out or barbecue.  Here are a few more tips for making effortless eggplant entrees:

• If you want to use a different type of cheese for this sandwich, use one that melts easily, like the mozzarella.  Bries, Gruyere, Fontina , and even provolone would all be good choices for substitutions.
• I like to make these on thickly sliced whole grain bread (I buy the par-baked La Brea brand from the bakery in our grocery store), but they would be good on ciabatta rolls, white country bread, or halved baguettes.
• To add extra color to the dish, try using different colored tomatoes, such as a combination of yellow and red.  Multicolored heirloom tomatoes would also make a nice presentation.
• If you absolutely must add meat to this dish, add some thinly sliced prosciutto or soppressata before you add the tomatoes and mozzarella.

Open-Faced Eggplant Caprese Sandwiches

Serves 4

Ingredients:

8 thick slices of peasant or ciabatta bread

Extra virgin olive oil

1 (1 1/4 pound) eggplant, sliced crosswise 1-inch thick

Salt and pepper

4 tomatoes, sliced crosswise 1/4-inch thick

1/2 pound buffalo mozzarella, sliced 1/4-inch thick

8 large basil leaves, torn

Light a grill or heat a grill pan over high heat.  Brush the bread on both sides and grill until crisp on the outside, but still soft on the inside, about 30 seconds per side.  Transfer to a platter.

Brush the eggplant slices with olive oil and season generously with salt and pepper.  Grill over medium heat until browned on the bottom, about 5 minutes.  Turn and grill until tender, about 3 minutes longer.

Top the eggplant with the tomato, mozzarella, and basil.  Cover the grill or tent the grill-pan with foil and cook until the cheese melts, about 2 minutes.  Transfer the eggplant to the bread, season with salt and pepper, and serve.

Spicy Oven-Fried Chicken

I honestly can't remember the last time, in the past 15 years, when I have eaten fried chicken.  When my brother and I were little, and our parents used to go out for the evening, leaving us with a babysitter, the go-to meal was usually chicken fingers and tater tots.  When we moved to Houston, as a pre-teen I discovered Chick-Fil-A, and I loved getting their fried chicken sandwiches (with a pickle on top!) to eat as my mom chauffeured me home from my downtown ice-skating lessons.  At picnics, I would always opt for a golden and crispy piece of seasoned chicken over burgers and dogs.

Then I had to go and get all health conscious and ruin everything!  Why is it that so many of the wonderful foods that we devoured as children turn out to be so bad for us?  I've seen half a dozen special Dateline reports, telling me just how unhealthy Oreos, Pop Tarts, and Chicken Nuggets are, including horrifying statistics on the shelf life of a Twinkie.  Obviously, all of this nutritional knowledge takes away from the enjoyment of eating these forbidden foods, so what's a girl to do when she suddenly needs a fried chicken fix?

Paula Deen is to blame.  There she was, in her enviable Savannah kitchen, doing what she does best: frying things in lots of oil.  There I was, on the treadmill, getting hungrier by the minute.  In that 30 minute episode, she produced fried chicken that looked like it came straight out of central food styling.  At that point, I decided that I needed to compromise and find a good way to oven fry chicken, thus eliminating the vats of oil, but maintaining the crispy seasoned exterior.

This recipe is about as close to the southern-fried real deal as you can get, while cutting down significantly on fat and calories.  By soaking the chicken in a spicy, low-fat buttermilk marinade overnight, the meat becomes very tender, and it stays moist throughout the baking process.  Panko bread crumbs mixed with a little bit of Parmesan cheese, flour, and seasonings creates a crisp crust, without a trace of oil.  Yes, Ms. Deen might disapprove of my technique, but we thought it was delicious.  Here are a few tips for this spicy summer favorite:

• If you want to make this recipe even lighter, then make it using trimmed boneless, skinless chicken breasts.
• By cutting boneless, skinless chicken breasts into strips, marinating, breading, and baking, you are essentially making your own, healthier chicken fingers, which children are sure to love!
• Don't be alarmed by the amount of curry in the marinade.  Although the flavor comes through, it by no means dominates the recipe.  If you don't like curry at all, feel free to leave it out and replace it with paprika, chili powder, or even garlic powder.
• Panko bread crumbs, which are the Japanese bread crumbs found in the Asian foods section of the grocery store, can be replaced with regular unseasoned breadcrumbs.
• Although the recipe says to marinate the chicken for at least 4 hours, I prefer to marinate it overnight, as this results in a moister, more flavorful product.

Spicy Oven-Fried Chicken

Serves 6

Ingredients:

2 cups buttermilk

1/4 cup olive oil

3 tablespoons curry powder

2 tablespoons Dijon mustard

2 garlic cloves, minced

3 teaspoons salt, divided

1 teaspoon ground black pepper

12 chicken pieces (breasts, thighs, and drumsticks) with skin and bones

1 cup Panko breadcrumbs

1/3 cup freshly grated Parmesan cheese

1/4 cup flour

2 teaspoons dried thyme

1/2 teaspoon paprika

1/2 teaspoon cayenne

In a large casserole dish, whisk together the buttermilk, oil, curry, mustard, garlic, 2 teaspoons salt, and pepper to blend well.  Add the chicken and turn to coat.  Cover and chill for at least 4 hours or up to 1 day, turning occasionally.

Place racks on 2 large rimmed baking sheets and spray the racks with nonstick spray.  In a large baking dish, whisk the Panko, cheese, flour, thyme, paprika, cayenne, and 1 teaspoon salt.  Remove the chicken from the marinade, allowing excess to drip off.  Add the chicken to the breadcrumb mixture and turn to coat completely.  Arrange the chicken, skin side up, on the racks on the baking sheets.  Let stand 30 minutes.

Preheat the oven to 425F degrees and place oven racks in the upper and lower thirds of the oven.  Bake the chicken until crisp, golden, and cooked through, about 50 minutes, switching positions of the trays halfway through.  Serve warm or at room temperature.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Aristotle, Babe Ruth, Bill Gates, my dad.  All of these great men are (or were, in some cases) lefties.  Aristotle, of course, was one of the world's greatest philosophers.  Babe Ruth, despite the fact that he played for the Yankees, was one of the greatest baseball players.  Bill Gates is a great innovater and philanthropist (and great at making money to boot.)   My dad?  Well, among many other things that he is great at, all of which I would mention, but I don't want to embarrass the humble guy, he is incredibly great at being a dad.  In fact, and I might just be a tad bit biased here, but I think he might even be the greatest dad. So, that being said, what does one get in return for being the greatest dad?  In this case, in honor of Father's Day, you get a blog dedicated to you (Don't worry dad.  I'm not that cheap.  I got you something else--mom has it.)

My dad and I have quite a bit in common.  I too am a lefty. We both have blue eyes;  we both have lovely extreme Type A personalities, and we both enjoy a really good meal.  Although his homemade pizza is a family favorite, and he makes a mean bowl of cereal, dad is not as much of a cook as I am.  He is more than willing, however, to be there for me as a taste tester--what a guy!  Like me, he is a creature of habit, happy to return to his tried and true favorite foods time and again, when he is looking for a deliciously satisfying meal.

Today's recipe was inspired by one of my dad's favorite things to eat, a good BLT.  Although I tweaked the traditional diner favorite to fit my tastes, he pretty much likes his the good old-fashioned way, hold the mayo.  I had this for lunch yesterday, along with an ear of sweet corn, just like my dad does, and let me tell you, it was fantastic!  The combination of the smoky bacon with the sweet and sour tomato jam really hits all corners of your mouth.  The ahi tuna adds a little more body to the sandwich, while raising the healthy quotient.  I loved it with the peppery arugula, but it would be tasty with milder spinach, mixed greens, or lettuce.  Dad, although you are several thousand miles away, the dogs and I thoroughly enjoyed it in your honor.  Happy Father's Day!  Here are a few extra tips for this tasty twist on a BLT:

• If you can only find sun-dried tomatoes that are packed in oil, then rinse them well under warm water, in order to remove any excess oil, prior to adding them to the saucepan.
• Feel free to cook your tuna steak to your desired degree of doneness.  Rare is not for everyone!
• This recipe would also work nicely with other varieties of fish, such as halibut, swordfish steaks, or salmon.  You can also make it with a grilled chicken breast that has been lightly seasoned.
• For a lighter sandwich, use turkey bacon or even Canadian bacon.
• Try to use a good, sturdy bakery-style bread for these sandwiches, as it needs to stand up to all of the ingredients and not fall to pieces.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Serves 4

Ingredients:

8 slices pepper bacon

Extra-virgin olive oil

1 red onion, chopped

3 cloves garlic, chopped

Salt and pepper to taste

1 cup julienned sun-dried tomatoes (not packed in oil)

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

4 (6-8 ounce) tuna steaks, about 3/4-inch thick

8 slices whole-grain bread

Arugula or lettuce leaves

Preheat the oven to 375F degrees.  Line a baking sheet with foil or parchment paper and arrange the bacon on the sheet.  Bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic and cook until softened, about 7 minutes; season with salt and pepper.  Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar, and Worcestershire sauce and bring to a boil.  Lower the heat and simmer until thickened, 8 minutes.

Season the tuna steaks with salt and pepper.  In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the tuna steaks and cook for about 2 minutes on each side for medium rare.

Toast the bread and drizzle with olive oil.  Top 4 of the slices with arugula, 1 tuna steak, 2 bacon strips, and a pile of the tomato jam.  Cover with the remaining slices of bread, cut in half, and serve.

Cinnamon Chocolate Mousse with Cherry-Port Sauce

I don't tend to think of myself as a superstitious person.  When I was a little girl, I was careful not to  step on cracks in the sidewalk, and I tend to walk around ladders as opposed to underneath them, but that's about it.  Because today is the only Friday the 13th of 2008; however, I thought I'd search around the Internet for a listing of the most bizarre superstitions.  Here is what I found, along with a few of my personal observations:

1. A dog eating grass brings rain. (In my house, a dog eating grass  brings a big ol' mess on the family room carpet.)
2. You must wear new clothes as Easter, or you will have bad luck.  (I will remember this next spring, as an excuse for needing to go shopping.  I might amend this a bit to "You must wear new clothes and really cute shoes....")
3. Giving away a wedding present is bad luck. (Ummmm..... in our case, receiving some of those presents was bad luck.)
4. You shouldn't wash your hair the day before an exam. (In business school, I had no problem with this one.  I was so stressed that most of my hair began to fall out anyhow.)
5. Carrying a badger's tooth is good luck for gamblers.  (I just thought of a great little side business that I could start on the Strip.  Anyone know where I might find some badgers?)
6. If you sweep trash out the door after dark, it will bring a stranger to visit. (Yes, our Homeowner's Association, telling us to clean up our trash.)
7. An onion cut in half and placed under the bed of a sick person will draw off fever and poisons. (and visitors)
8. If you don't eat chocolate on Friday the 13th, then you will have bad luck all year. (O.K., I made that one up to support today's recipe.)

Do you remember that commercial for Rice Krispies Treats, where they show the mother in the  kitchen, reading a romance novel, with a completed plate of the treats next to her?  She puts down her book, spreads flour on her face, brings the plate out to her family, and with a tired expression says "They're finally done!"  The gist of the commercial was that the treats only took her 5 minutes to make, but everyone thought she slaved over them.

This dessert reminds me of that commercial.  The two components, the cherry-port sauce and the cinnamon chocolate mousse, each take very little time and are prepared in advance.  With 4 ingredients apiece, how hard can they be?  When you are ready to serve, easy assembly leads to an impressive presentation.  It is hard to believe that such a rich and airy mousse is so unfussy.  Go ahead and let your guests think that you slaved over it.  It's a great way to get out of doing the dishes! Here are my tips for making this deceptively simple but decadent dessert:

• Both the cherry-port sauce and the cinnamon chocolate mousse can be prepared up to one day in advance and refrigerated, tightly covered.
• Instead of using Port for the sauce, feel free to substitute cherry juice or cranberry juice (or cran-cherry juice, such as the Ocean Spray brand.)
• For an extra "kick" of flavor in the mousse, add one tablespoon of Kahlua, Grand Marnier, or Chambord to the saucepan, just after melting the chocolate with the cream.
• If you can't find good fresh cherries, or if they are too expensive, feel free to substitute the more economical frozen cherries or canned cherries.  If the canned cherries are sweetened, omit or halve the preserves. 
• If the cherry sauce becomes too sweet for your taste, add a dash of lemon juice.
• Try to use a good quality chocolate for this recipe, as there are so few ingredients.  I like to buy the "Pound Plus" bars at Trader Joe's--good quality at a good price.

Cinnamon Chocolate Mousse with Cherry-Port Sauce

Serves 4

Ingredients:

For the cherry sauce

8 ounces fresh Bing cherries, pitted

1/3 cup cherry preserves

1/8 teaspoon ground cinnamon

1/3 cup ruby Port

For the mousse

1 1/4 cups heavy whipping cream, divided

1/4 teaspoon ground cinnamon

4 ounces bittersweet chocolate, chopped

Pinch salt

Prepare the cherry sauce:  Combine the cherries, cherry preserves, cinnamon, and Port in a small saucepan.  Bring to a boil over medium-high heat.  Reduce the heat to medium and boil until the juices thicken to a syrup consistency, stirring frequently, about 10 minutes.  Remove from the heat, transfer to a small bowl, and chill until cold, about 3 hours.

Prepare the mousse:  Combine 1/4 cup cream and the cinnamon in a small saucepan and bring to a boil.  Remove from the heat.  Add the chocolate and salt and whisk until melted and smooth.  Transfer the chocolate mixture to a medium bowl.  In another medium bowl, beat the remaining 1 cup heavy cream with an electric mixer until soft peaks form.  Fold 1/4 of the whipped cream into the warm chocolate mixture.  Fold the remaining whipped cream into the chocolate mixture in 3 additions until just incorporated.  Chill until set, about 4 hours.  Divide the mousse among four glasses or bowls, layering with the cherry sauce, and serve.