Peanut Butter and Julie

Ooh La La! Daring Bakers Take On Julia's French Bread

Last month, I discovered an on-line group of food bloggers from all over the world called The Daring Bakers.  Each month, one member of the group selects a baking recipe and  challenges the other members to attempt the recipe exactly as written and then write about the recipe on their individual sites.  The chosen recipe is to remain top secret among members until the last day of the month, at which time the bakers can share their experiences, along with any photos that they took, with their readers.

February, 2008 will go down in Peanut Butter and Julie history as my first month as a proud member of The Daring Bakers--and what a month to begin with!  This month's challenge, Julia Child's French Bread from "Mastering the Art of French Cooking, Volume II", was selected by Mary from The Sour Dough blog and Sara from I Like to Cook.  Because the recipe is an intimidating 17 pages long in Julia's classic cookbook, you'll understand why I am choosing not to post it in its entirety on my site, and instead provide you with a link to it on Mary's site here.  Below, I'll share with you some of my photos of the cooking process along with my usual comments and tips for making this bread.

Ooh La La!  Daring Bakers Take On Julia's French Bread

I thought that it was so appropriate that my first recipe as part of The Daring Bakers was written by  such as pioneer of the culinary world and involved making something very basic that requires a very specific technique.  I also don't think that this is something that I would have attempted on my own, as the 17 pages of directions might have been a bit of a deterrent!  I was surprised to discover that the actual labor required in making this recipe only amounts to about 1 hour, because the majority of the time is dedicated to rising, and that the only ingredients needed to make authentic French bread are yeast, flour, salt, and water (the good butter and olive oil come later....).

The directions I found to be very clear and easy to follow, and a big "thank you" should go to Mary and Sara for the additional updated comments that they inserted, which didn't apply when Julia wrote the recipe, as they were very helpful.  I chose to make the recipe with my trusty KitchenAid 6-quart standing electric mixer as opposed to making it by hand.  I have made homemade bread with my mixer many times, and it has never failed me, so I figured, if it ain't broke.....  The dough came together very easily and rose beautifully, just as it was described in the recipe, and I think it helps to live in a desert climate, where there is little  humidity to tamper with the process.  This was the scariest part for me, lifting the towel off of the bowl to see what had transpired over the past few hours, filled with fear that the dough hadn't risen at all and I would need to start all over again!

I chose to form the dough into the three 24" baguettes, because I really wanted to practice shaping the longer loaves, as I thought that this would be one of the more complicated shapes.  They all turned out a little bit different in width, and the rolling and lengthening process was easier with some than with others.  I also think that I didn't split the dough exactly  in thirds, and maybe next time I should weigh the pieces to be sure.  As suspected, the slashing of the dough, just before placing the baguettes in the oven proved to be a bit of a challenge.  I used my Exacto knife, which I usually use for things like my fondant cake decorations, and it worked fairly well, but I think that next time I will use a razor blade.  Notice that I am saying "next time" quite a bit?  Clearly the results of this process make it worth doing again!

After placing the loaves in the oven (I need to get a longer baking sheet--they were practically hanging off of the edge!), I used a pastry brush to wet them as opposed to a spray bottle, which I didn't have, but will definitely invest in for the next go-round as I think it would be the easier method.  The smell that came from the oven during the baking process was heavenly, but it was agony knowing that I would need to let the loaves rest for 2 hours after they finished baking.  Trying to explain that to my husband was probably the hardest part of this entire process--he is a notorious bread lover.  The loaves came out a nice golden brown color, and the "slash" marks actually looked pretty professional--good enough for a first timer at least.  They  had a hollow sound when tapped, so everything seemed to be in place.

For dinner, I had made a simple corn and cheddar chowder, knowing that we would have some great fresh bread for mopping up the last few bits.  It is amazing to me what can be made out of so few ingredients.  The bread tasted just like "the real thing": crisp and crunchy on the outside, and soft and chewy on the inside.  We ate it with some good European butter, although it would have been delicious on its own.  The only complaint that I have is that I didn't make a double (or triple) batch, as the bread was gone very quickly.  But, as I have said, next time..........

Thank you Mary and Sara for a great first challenge--I'm looking forward to challenge #2!!

Cheddar Corn Chowder

When it comes to eating, in many ways I am a creature of habit.  I eat three square meals a day, usually at about the same time every day (that six-small-meals-a-day diet trend just wouldn't work for me).  My husband Eric, on the other hand, will sometimes come home from work at 7p.m. and tell me that he is starving because he "forgot" to eat that day.  What???  How can one forget to eat?  Doesn't that pain in your stomach and feeling of faintness remind you?   Well, he usually makes up for it on those days by downing a family-sized dinner all by himself--to each his own I suppose.

Another thing that I tend to do is get "hooked" on certain foods for periods of time.  There have been times when I have eaten hummus every day for a month, or I'll make a huge batch of butternut squash soup and eat it for lunch and dinner every day until it's gone.  While I love to try new foods, I never tire of the ones that I already enjoy.  During the summer, I love to eat fresh sweet corn every day.  Growing up in New Jersey, we always had plenty of sweet Jersey corn from the farm stands, and while the selection we have here in Las Vegas is no comparison, it is still very good.

I was pleasantly surprised to find a large batch of fresh white corn, which looked fantastic for being out of season, at our grocery store this week, so of course I brought a dozen ears home to do "something" with.  If I don't eat the corn straight off the cob, I usually make either a fresh corn salad with red onion, herbs, and a vinaigrette, or I'll make a light corn chowder.  I don't care for the typically heavy chowders, which use large amounts of cream, butter, and cheese, because I don't think these ingredients are necessary to make a rich and hearty soup, and in the case of corn, they often mask the flavor of the star ingredient.  This healthier version uses milk (you can use low-fat) and chicken broth for the base, potatoes for thickening, wine and spices for seasoning, and it is topped with the cheese so that each person can have as little or as much as they like.  The end result is a filling and satisfying soup with a variety of flavors that complement each other. Here are some tips and techniques for the Cheddar Corn Chowder:

• The chowder can be refrigerated in an airtight container for up to three days.
• An easy way to cut the corn off the cob, without the usual problem of having the kernels land all over your kitchen counter and floor, is demonstrated in the picture to the right.  Take a small bowl and invert in inside a large bowl.  Stand the corn cob on one end on top of the small bowl, holding the opposite end with one hand.  Cut the kernels off of the sides using a very sharp knife.  They will fall neatly into the larger bowl along with any excess juices.
• If you own an immersion blender or a stick blender, you can skip the step of pureeing the two cups of soup in a normal blender and then returning it to the pot.  Instead, pulse the entire batch of soup with your immersion blender, just until the soup is partially pureed and there are still pieces of potato and corn kernels visible.  This will have the same effect of thickening the soup while maintaining texture.
• Add shredded chicken to the soup to make a chicken corn chowder.
• For a lighter, lowfat soup, use nonfat milk and reduced fat cheese.

Cheddar Corn Chowder

Serves 6

Ingredients:

2 tablespoons olive oil

1 yellow onion, finely chopped

1 large celery stalk, finely chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/2 cup white wine

3 Yukon gold potatoes, peeled and cut into 1/2 inch pieces

3 cups chicken stock

1 cup milk

3 1/2 cups fresh corn kernels (5-6 ears)

1 1/2 teaspoons salt

Fresh ground pepper

2 cups grated sharp cheddar cheese

Heat the oil in a large saucepan over medium heat.  Add the onion and cook until softened, about 4 minutes.  Add the celery and cook until tender, 4 minutes.  Add the coriander, cumin, and cayenne.  Raise the heat to medium-high and add the wine.  Cook until most of the liquid has evaporated, 2 to 3 minutes.  Add the potatoes, chicken stock, and the milk and bring to a boil.  Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Add the corn and cook until tender, 5 to 6 minutes.  Remove from the heat. Transfer 2 cups of the soup to a blender and puree.  Return the puree to the pan and stir.  Rewarm the soup and season with the salt and pepper.  Pour the soup into bowls and top with the grated cheddar cheese. 

Wild Mushroom Macaroni and Cheese

For the past few days it has been rainy and windy, uncharacteristic weather for Las Vegas.  Whenever it is windy here, it is very windy, to the point where I am concerned that my windows aren't going to be able to withstand the strong gusts.  It also seems that the wind decides to arrive only on garbage pick-up days, and people all over the neighborhood can be spotted running up and down the streets, chasing their garbage cans or looking for the ones that have blown away (it sounds funny until it happens to you...).

No, the wind is not the best part of this weather, but the rain is kind of nice.  Because it never rains in Las Vegas, and because not many people here know how to drive in wet conditions, residents view rainy days as an opportunity to stay inside, get things accomplished around the house, and in my case, cook up some hearty comfort food.   

Macaroni and cheese is the quintessential comfort food, something that is rich and filling and evokes memories of mom's home cooking.  It is served in every region of the United States, each with their own variation, whether it's sharp cheddar cheese in New England or chilies, cilantro and Monterey Jack in the Southwest. No matter which ingredients make up the casserole, it always bakes up browned and bubbling with an irresistible aroma.  This recipe is more of a "grown-up" mac 'n cheese, with meaty wild mushrooms and a rich creamy sauce.  Serve it as a surprise during a dinner party, when your guests are expecting filet mignon or a roast--I promise that nobody will complain!  Here are a few tips for mouth watering mac 'n cheese:

• When selecting the mixed wild mushrooms for this recipe, try to find a blend of a few of the following varieties:  portobello, crimini (baby portobellos), shiitake, and oyster.  These types generally have more flavor than the standard button mushrooms.  When slicing the mushrooms, be sure to stem them first and rub off any grit with a cloth or paper towel.
• Dried porcini mushrooms should be available in the produce section of your grocery store.  If you cannot find porcini, then substitute whatever is available (dried shiitake, oyster, chanterelle, etc.). 
• This is a very rich recipe.  To lighten it up a bit, substitute low-fat milk for the whole milk, substitute reduced-fat cheese for some or all of the cheese, and substitute whole milk or half and half for the heavy cream.  I like to use a mixture of both white and yellow cheddar.
• Instead of using elbow macaroni, try using penne, rigatoni, spaghetti, or substitute a whole wheat pasta to make it healthier.
• After removing the casserole from the oven, let it sit for 10 -15 minutes so that it solidifies a bit and is easier to portion out.

Wild Mushroom Macaroni and Cheese

Serves 8-10

Ingredients:

For mushroom mixture:

1 ounce dried porcini mushrooms

1 cup boiling water

2 medium leeks, washed and chopped

2 tablespoons butter

4 cups mixed, sliced wild mushrooms

2/3 cup white wine

1 cup heavy cream

For macaroni and cheese sauce:

2 cups elbow macaroni

3 cups whole milk

3 tablespoons butter

5 tablespoons flour

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

5 cups grated sharp Cheddar cheese, divided

Salt and pepper to taste

Make mushrooms:

Soak the porcini mushrooms in the boiling water until softened, about 15 minutes.  Strain the porcinis through a mesh sieve into a bowl, reserving the liquid.  Squeeze the excess liquid from the mushrooms into the sieve, and then rinse any extra grit from the mushrooms and chop.

Cook the chopped leeks in the butter in a large heavy skillet over medium heat, stirring occasionally, until tender, 8 to 10 minutes.  Increase the heat to high and then add all of the mushrooms, the reserved soaking liquid, and the wine.  Boil, stirring occasionally, until the mushrooms have softened and the liquid has reduced to about 1/2 cup, 8 to 10 minutes.  Add the cream and stir to combine.  Boil over medium-high heat, stirring occasionally, until thickened, 4 to 5 minutes.  Season the mixture with salt and pepper and transfer the mixture to a 3-quart shallow baking dish, spreading evenly on the bottom.

Make the macaroni and cheese sauce:  Preheat the oven to 400F degrees.  Cook the macaroni in a pot of boiling salted water until al dente per the package directions.  Drain and rinse with cold water to stop the cooking.

Meanwhile, melt the butter in a heavy medium saucepan over medium-low heat, and then whisk in the flour and cook, whisking, for 3 minutes.  Slowly whisk in the milk, Worcestershire sauce, mustard, and about 1/4 teaspoon pepper and boil over medium heat, whisking constantly, until thickened, 2 to 3 minutes.  Whisk in 3 cups of the cheese until melted.  Remove from the heat and whisk in the macaroni and 1 1/2 cups more of the cheese.  Spread the macaroni mixture over the mushrooms in the dish.  Sprinkle evenly with the remaining 1/2 cup cheese.  Bake until golden and bubbling, about 30 minutes.

Maple-Mustard Glazed Chicken with Spiced Apples

When my brother Jay and I were little, one of our favorite T.V. shows to watch after school was The Brady Bunch.  I remember that we only had about five or six channels to choose from (as opposed to what seems like five or six hundred today), and we actually had to get up off the floor to change the channels or adjust the rabbit ears wrapped in aluminum foil.  Lucky for us, two episodes featuring the Brady family antics aired back to back, so we had a full hour of uninterrupted T.V. time with Greg, Marcia, Peter, Jan, Bobby, and Cindy (a.k.a. The Silver Platters).

One of my favorite Brady Bunch episodes was "The Personality Kid", because that was the one where Peter kept saying "pork chops and applesauce" with a Humphrey Bogart accent.  I have no recollection as to what that episode was actually about, but I do remember Jay and I walking around the house doing our impersonation of Peter's impersonation and, because we had never had the pork chop/applesauce combination for dinner at our house, I remember thinking that it sounded a little odd.

I guess you could say that this recipe was inspired by that episode.  I came to learn that the pork and apple combination was actually pretty common, and very tasty.  This recipe uses chicken in place of pork, and instead of applesauce, pairs it with a chopped apple and raisin sauce.  The maple-mustard glaze adds a nice sheen and a bit of flavor contrast to the sweet spiced apples. It comes together really quickly and would make a great weeknight meal.  Here are some tips for this sweet and savory chicken:

• When I made the chicken, I served it along with some maple-glazed roasted vegetables.  I halved some brussels sprouts and sliced some carrots on the bias, and then I tossed them with a little bit of olive oil and maple syrup.  I spread them on a foil-lined baking sheet, seasoned with salt and pepper, and then roasted them at 375F degrees for 25-30 minutes, stirring occasionally, until caramelized.  Try this with any combination of vegetables that you have in supply.
• Center-cut pork loin chops (about 1 1/2 inches thick) would be a good substitution for the chicken breasts in this recipe.
• I like to use Granny Smith apples in this recipe, because their tart flavor helps to cut the sweetness a little bit, but you can also use golden or Gala apples.
• The spiced apples can be prepared several hours ahead of time and then reheated over low heat just before serving.  Store them in the refrigerator, covered.
• Apple juice may be substituted for the apple cider.

Maple-Mustard Glazed Chicken with Spiced Apples

Serves 4

Ingredients:

4 Granny Smith apples, cored and chopped

1 cup apple cider

3 tablespoons brown sugar

1/3 cup golden raisins

1 teaspoon cinnamon

1/4 teaspoon allspice

Generous pinch of cayenne

1/2 teaspoon salt

2 tablespoons olive oil

4 boneless skinless chicken breasts

Salt and pepper to taste

1/3 cup pure maple syrup

2 tablespoons spicy brown mustard

In a medium saucepan, cook the apples with the cider, brown sugar, raisins, cinnamon, allspice, cayenne, and salt over medium heat until tender, about 15 minutes.  Set aside.

In a large heavy skillet, heat the olive oil over medium-high heat.  Season the chicken with salt and pepper and then add it to the skillet and cook for 6-7 minutes on each side, or until browned and cooked through.  Stir the maple syrup and mustard into the skillet with the chicken and cook for 2 minutes, turning the pieces of chicken to coat with the sauce.  Top the chicken breasts with the reserved spiced apples and serve. 

Chocolate Chip Zucchini Cake

One of the very first food blogs to gain popularity was started by a French woman, Clothilde Dusoulier, and is titled Chocolate and Zucchini (she also has a cookbook of the same title).  This might come across as a peculiar title and ingredient combination to some people, or perhaps only people who have not had the chance to try this cake.  If your grandmother made great zucchini bread, if you've tasted certain carrot cake or morning glory muffin recipes, or if you have tried my Sweet Potato Zucchini Bread recipe, then you will know that the additional of shredded zucchini to a batter makes the finished product incredibly moist without adding one iota of zucchini flavor. 

Zucchini serves a triple purpose in this chocolate cake recipe.  In addition to ensuring a moist texture, the shredded zucchini absorbs all of the cocoa and distributes it evenly throughout the batter and, as a result, delivers a deeper chocolate taste without the denseness of many other chocolate cakes.  Then of course there is the nutritional value that it brings to the table as an ingredient, rich in vitamin C, folate, and potassium.  Other than the few tiny green specks that dot the finished cake, the zucchini is barely noticeable.  What a great way to trick, er, I mean serve your family a few extra nutrients for dessert!  Here are some tips for this chocolaty cake:

• This cake will keep, tightly covered, at room temperature for 3-4 days.  In my opinion, the flavor actually improves on the second day, so make it ahead of time if you can (and if you have the will power not to eat it!!) 
• Instead of making this cake in the one large pan you can make it into two 9X5 loaf pans, a bundt pan, or you can even make it into cupcakes using regular or oversized muffin tins.
• The chocolate chips and walnuts can be mixed into the batter as opposed to sprinkling them on top.  Sprinkle with confectioner's sugar before serving.
• Before adding the zucchini to the batter, squeeze any excess moisture from it if the vegetable was very juicy.
• If you would like to make this cake lower in fat or calories, then substitute unsweetened applesauce for the oil.  For added nutritional benefits, substitute 1 cup of whole wheat pastry flour for 1 cup of the regular flour.
• Because the cake is light in texture, it can be a challenge to slice neatly.  To help with cleaner slices, refrigerate the cake, covered, for a few hours.

Chocolate Chip Zucchini Cake

Serves 12-16

Ingredients:

2 1/4 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups sugar

1/2 cup butter, room temperature

1/2 cup canola or safflower oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated unpeeled zucchini

1 cup semisweet chocolate chips

3/4 cup chopped walnuts

Preheat the oven to 325F degrees.  Line a 13X9X2-inch baking pan with foil so that there is a 1-inch overhang on all sides and spray the foil with non-stick cooking spray.  Sift the flour cocoa powder, baking soda, and salt into a medium bowl.  In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, butter, and oil at medium speed until creamy, 3 minutes.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl if necessary.  Beat in the vanilla extract.  On low speed, mix in the dry ingredients alternately with the buttermilk in 2 additions each.  Mix in the grated zucchini and then pour the batter into the prepared pan.  Sprinkle the chocolate chips and the walnuts evenly over the top.

Bake the cake for about 50 minutes, or until a cake tester inserted into the center emerges clean.  Cool the cake completely in the pan and then use the foil to help you lift it out of the pan for cutting and serving.

Quinoa Tabbouleh Salad

And now, a lesson in nutritious eating from Peanut Butter and Julie:

  Quinoa, pronounced "keen-wah", is a grain that is very rich in amino acids or protein.  It has a fluffy, creamy and slightly crunchy texture, and when it is cooked it has a bit of a nutty flavor.  Quinoa is a nutritional goldmine, rich in manganese, magnesium, iron, copper, and phosphorous.  It is said to be beneficial for people who suffer from migraines, diabetes, and atherosclerosis.  It will also clean your house, mow your lawn, and make you look like a supermodel (not really--just checking to see if you are paying attention amidst all of this educational stuff).  Quinoa can be used interchangeably in recipes with grains such as rice, couscous, or in the case of this recipe, bulgur wheat.

Tabbouleh is a traditional Middle Eastern dish made of the above-mentioned bulgur wheat, herbs such as parsley and mint, and spices.  Tabbouleh is often served as an appetizer, a salad, or as part of a mezze, the Middle Eastern version of tapas.  The recipe is thought to have originated in Lebanese cuisine, but it is now enjoyed all over the world and is very common in vegetarian diets.  I love to make tabbouleh because it is a versatile dish, open to creative variation.  I have added shredded chicken to tabbouleh to make a more substantial meal, and I have also made it into a sweeter dish, with golden raisins, cinnamon, and orange juice.  You can't help but feel healthy eating it as tabbouleh is about as close to "spa cuisine" as you can get.

For this recipe, I combined the two above "lessons for today" to make one light and nutritionally abundant dish, Quinoa Tabbouleh Salad.  Here are a few tips for preparing this twist on tabbouleh:

• Look for quinoa in health food stores, or in the health foods section of your grocery store.  Stores like Whole Foods will have a quinoa bin in their bulk foods section.
• If you cannot find quinoa, simply substitute bulgur wheat.  This is what tabbouleh is traditionally made from, and it should be easier to find than quinoa.  Look for it in the organic or health foods section of your grocery store, or you might even find it in the general rice and grains section.
• Before simmering the quinoa, rinse it under cold water in a fine mesh sieve or strainer.
• If you prefer to peel and seed the cucumber prior to chopping, feel free to do so.  I like the extra texture and color that the dark green peel provides, and it is an easier process if you can omit the extra steps.  If you are concerned about a waxy coating, use an English cucumber.  These are wrapped in plastic so they do not need the waxed coating and they have much smaller seeds.
• I prefer to use roma or plum tomatoes for this salad, but vine-ripened, heirloom, and even the sweet small grape tomatoes would work well too.  If using a smaller grape tomato, just quarter each tomato as opposed to chopping.

Quinoa Tabbouleh Salad

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons plus 1/2 cup chopped flat-leaf parsley

1 teaspoon minced garlic

Salt and pepper to taste

1 cup water

1/2 cup quinoa

1/2 cup chopped cucumber

1/2 cup chopped seeded tomato

1/4 cup chopped fresh mint

Lettuce or arugula leaves (optional)

Whisk oil, lemon juice, 2 tablespoons of the parsley, and garlic together in a small bowl.  Season with salt and pepper.

Bring the 1 cup of water to a boil in a medium saucepan.  Add the quinoa, cover, and reduce the heat to low.  Cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.  Transfer the quinoa to a large bowl and cool.

Add the cucumber, tomato, mint, and the remaining cup of chopped parsley to the quinoa.  Add the dressing and toss to coat.  Serve the quinoa atop lettuce or arugula leaves, if desired.

Mushroom Barley Soup with Turkey Parmesan Meatballs

If my mom is going to be out of town for several days, before she departs, she will typically spend an entire day in the kitchen, making stews, soups, and casseroles and putting them in the freezer with reheating directions for my dad, so that he won't starve while she is gone.  Actually, he wouldn't starve, but he would live on Kung Pao Chicken and pepperoni pizza, which to my mom, who cooks dinner every night, would just be unacceptable. 

I am going to be in New York for a cooking competition next week, and, having picked up a thing or two from my mom, I have started preparing a few items that Eric can easily reheat for dinner when he gets home from work.  Oh, who am I kidding?  He'll still order pizza on one night and have a huge bowl of cereal for dinner on the next night.  Well, at least it will make me feel better, knowing that there is a home-cooked dinner in the refrigerator for him as a last resort. 

I usually make a turkey meatball soup, which is similar to this recipe, but it uses orzo (rice shaped pasta) instead of barley.  I've been trying to incorporate more whole grains in my recipes, so last night I decided to add the barley, and because mushrooms and barley go so well together, I sauteed up some sliced mixed mushrooms to add to the soup.  The result was a comforting and filling one-pot meal, which came together, from start to finish, in about 40 minutes. Here are my tips for preparing this hearty, healthy, soup:

• Pearled barley cooks faster than regular barley because the outer hull has been removed.  Barley can usually be found in the organic or health foods section of your grocery store, and some stores, such as Whole Foods, offer it in the bulk foods section.  If you cannot find   barley, try substituting something like a short grain brown rice. 
• It is important to use a ground turkey that has at least 7% fat content.  Anything lower will be too dry.  You can also use a lean ground sirloin or ground chicken.
• You may replace the large sprig of fresh thyme with 1 teaspoon of dried thyme.
• Instead of Parmigiano-Reggiano cheese, you can use grated Pecorino Romano, which is a little bit saltier, but it also tends to be less expensive.
• For the mushrooms, I like to use a blend of a few of the following varietals: oyster, shiitake, chanterelle, portobello, crimini, and large white buttons.  If your store does not offer a large selection, then use a combination of the buttons and the meatier criminis (baby portobellos).

Mushroom Barley Soup with Turkey Parmesan Meatballs

Serves 4-6

Ingredients:

5 cups beef stock or broth

1 cup water

2/3 cup pearled barley

1 large thyme sprig

Salt and pepper to taste

2 tablespoons olive oil

1 pound mixed wild mushrooms, stemmed and thinly sliced

1 large shallot, finely chopped

1 pound ground turkey

2 large eggs

1/4 cup dry bread crumbs

1/4 cup grated Parmigiano-Reggiano

3 tablespoons chopped flat-leaf parsley

In a large saucepan, combine the stock, water, barley, and thyme.  Season with salt and pepper and bring to a boil.  Cover and cook over low heat until the barley is almost tender, 15 minutes.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat.  Add the mushrooms and shallot, season well with salt and pepper, and cook until very tender and browned, 8 to 10 minutes.

In a medium bowl, combine the ground turkey, eggs, bread crumbs, cheese, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.  Thoroughly combine the mixture, using your hands to mix, then roll it into 1-inch balls.

Add the meatballs and the mushrooms to the soup and simmer, covered, over medium heat until the meatballs are cooked through and the barley is tender, 8 to 10 minutes.  Discard the thyme and serve.

Pesto and Goat Cheese-Filled Chicken Breasts

Costco can be a dangerous place if you don't arrive with a shopping list and a clear plan of action.  My husband, Eric, is no longer allowed to accompany me on my monthly restocking trips, because with him along, I know that our bill is likely to end up being twice as large.  As I methodically weave from aisle to aisle, Eric will disappear and return five minutes later with something like a ten pound bag of gummy bears (I finally had to throw this away, after it sat in our pantry for over a year) or a double-super-sized box of Frosted Mini Wheats (he never eats breakfast).  After several years of being a member, I almost have shopping at Costco down to a science.  I arrive first thing in the morning with my specific list, and I try to get out before the large families and people looking for a lunch of free samples arrive. 

Despite all of my planning, my Costco strategy is still not foolproof, and I am not immune to snatching up a great bargain when I see one, especially these days, when the prices of certain foods are rising at an alarming rate.  During my last trip, for example, as I was searching for buffalo mozzarella in the cheese case, I was stopped dead in my tracks by an amazing bargain on a one-pound log of high-quality artisan goat cheese.  I had recently paid the same price for about one-fifth of a pound at our local grocery store, so into my cart it went. Determined to get my money's worth, I have been trying to work goat cheese into our meals ever since, including last night's dinner, Pesto and Goat Cheese-Filled Chicken Breasts.

This recipe uses a great basic technique for chicken that is versatile with regards to the many different ingredients that can serve as the filling.  Spreading the filling over the flattened out chicken breast and then rolling the meat up around the ingredients helps to keep the chicken moist and infuses it with flavor.  Chicken is an ideal blank canvas for a garlicky herb pesto, and the goat cheese adds a tangy flavor and creamy texture.  Crisping the chicken up for a few minutes in the skillet prior to baking also helps to seal in the moisture.  Keep this recipe in mind the next time a Costco bargain gets the better of you!  Here are a few tips for achieving pesto chicken perfection:

• The pesto can be prepared up to one week in advance.  Cover tightly and refrigerate until ready to use.  Use any leftover pesto as a substitute for mustard or mayonnaise on a sandwich, stir it into scrambled eggs or an omelet, or toss it with steamed vegetables.
• Feel free to mix and match herbs and nuts when preparing the pesto.  Substitute basil, arugula, or spinach for the parsley.  Replace the thyme with fresh rosemary or sage.  Toasted pine nuts or almonds can be used instead of the walnuts.
• If goat cheese isn't your optimal choice for mixing with the pesto, try substituting shredded Parmigiano-Reggiano, Gruyere, fontina, or smoked Gouda.
• After you have pounded the chicken breasts to the 1/4-inch thickness, it may be necessary to trim any extra strips or uneven pieces in order to facilitate rolling. 
• For an attractive presentation, let the chicken rolls rest for 3-4 minutes after removing from the oven.  Slice each roll crosswise into four or five circles and then fan the circles out onto the plate.

Pesto and Goat Cheese-Filled Chicken Breasts

Serves 4

Ingredients:

Pesto

1 1/2 cups flat-leaf parsley

1/2 cup thyme leaves

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup toasted walnuts

2 large cloves garlic

2 tablespoons lemon juice

1/2 cup olive oil

Chicken

4 boneless, skinless chicken breasts

1/2 cup soft goat cheese

1/3 cup pesto (recipe follows)

2 teaspoons minced shallot

2 tablespoons olive oil

1 cup flour

Salt and pepper to taste

Make pesto:  Finely chop the parsley, thyme, cheese, walnuts, and garlic in a food processor or mini chopper.  With the machine running, gradually add the lemon juice and the 1/2 cup olive oil.  Continue to process the pesto until smooth.  Season to taste with salt and pepper.

Preheat the oven to 350F degrees.  Pound the chicken breasts between pieces of plastic wrap or waxed paper to a thickness of 1/4 inch.  Combine the goat cheese, pesto, and shallot in a small bowl and mix well.  Spread one chicken breast with 2 tablespoons of the pesto mixture.  Starting with one side of the chicken breast, roll up tightly, jelly roll style.  Secure the seams with toothpicks, if desired.  Repeat with remaining chicken breasts and pesto mixture.

Heat the olive oil in a large, oven-proof skillet over medium-high heat.  Season chicken breasts with salt and pepper.  Place the flour in a shallow dish, and then dredge each chicken roll in the flour, shaking off excess.  Fry the chicken breasts in olive oil until golden brown on all sides, turning occasionally, 4 to 5 minutes.  Place the skillet with the chicken in the oven and bake until the chicken is tender and cooked through, about 10 minutes.

Mini Coconut Cream Pies

I love to attend a dinner party or a wedding where individual sized desserts are served.  Something about having my own personal 3 1/2-inch diameter lemon curd tart, set on a full circle of buttery graham cracker crust, placed in front of me makes me feel like the pastry chef prepared the dessert just for me.  Miniaturization is also a growing trend on restaurant dessert menus all over the country.  Because tiny versions of desserts are served to the guest in one whole piece, as opposed to by the slice, the presentation is so much more attractive.  I have even been to restaurants where trios of mini-desserts are offered, such as a small tart, cake, and truffle all on one plate, all for one person.  This is a fantastic concept for someone like me, who has a hard time deciding what to order, and would much rather have a little bit of everything--genius I tell you, genius!

These personal portions of coconut cream pie might be small in size, but they pack a triple punch of tropical coconut flavor.  There is shredded coconut in the flaky fluted crusts and in the rich pastry cream filling, then pies are topped with additional toasty coconut goodness.  This would be the perfect impressive dessert to serve at your next dinner party, or even for Easter, which occurs early at the end of March this year.  Everyone will swear that you purchased these from a bakery!  Here are my tips for making these dreamy cream pies:

• If you don't have mini brioche molds (see photo), then you can always use muffin tins or mini tart pans to shape the crusts.  The dough can also be used to make one large 9-inch pie as opposed to the miniature ones.  To do this, flatten all of the dough into 1 disk, and chill for 1 hour. On a lightly floured surface, roll the dough to a 12 inch round and then transfer to a pie pan.  Trim the edges and crimp decoratively.
• As a substitute for the vanilla bean, which is an expensive ingredient, you can either use 2 teaspoons of vanilla extract or 1 teaspoon of a product called vanilla bean paste (see photo).  This is a syrupy liquid packed with vanilla seed.  The jar  that I buy from Trader Joe's is much less expensive than vanilla beans, and it lasts much longer.
• To make these rich pies a bit lighter, substitute low fat or 1% milk for the whole milk when making the custard.
• The pies are best served immediately, however, if you are planning to make them in advance, the baked shells can be filled with the pastry cream up to 8 hours ahead of time and then topped with the whipped cream and garnishes just before serving.  Pastry cream will keep, refrigerated and covered, for two days.  Formed pastry shells will keep, frozen, for a few weeks.
• To toast coconut, place on a cookie sheet in a 350F degree oven until golden, 6-8 minutes.
• For an extra coconut-ty flavor, add 1/2 teaspoon coconut extract to the custard along with the vanilla.

Mini Coconut Cream Pies

Serves 9

Ingredients:

2 cups whole milk

2 cups shredded sweetened coconut

1 vanilla bean, split lengthwise

2 large eggs

1/2 cup plus 2 tablespoons sugar

3 tablespoons flour

4 tablespoons butter, cubed

9 Coconut Pie Shells (recipe follows)

2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

3 ounce block white chocolate, room temperature (garnish, optional)

1 cup unsweetened large-shred coconut or 1/2 cup unsweetened shredded coconut, toasted (garnish, optional)

Make the pastry cream: Combine the milk and coconut in a medium saucepan over medium high heat.  Scrape the seeds from the vanilla bean and add both the seeds and the bean to the saucepan.  Bring the mixture to a gentle simmer, stirring occasionally.

In a medium bowl, whisk together the eggs, sugar, and flour.  While whisking, drizzle about 1/3 of the hot milk mixture into the egg mixture, and then slowly whisk the egg mixture back into the saucepan.  Cook over medium-high heat, whisking, until pastry cream thickens and just begins to bubble, about 4 to 5 minutes.  Remove the saucepan from the heat, stir in the butter until melted, and discard the vanilla bean.

Spoon the hot pastry cream into a bowl and set it over a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature.  Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill until cold, at least 3 hours.

Meanwhile, prepare the Coconut Pie Shells (recipe follows).

Fill the pies: Carefully remove the baked shells from the molds.  Spoon the pastry cream into the shells, filling each a little more than halfway.  Using an electric mixer, whip the cream with the sugar and vanilla until it holds stiff peaks.  Fill a pastry bag with a large star tip with whipped cream and pipe a double layer of cream onto each pie. 

For garnish:  With a vegetable peeler, scrape wide curls or shavings from the chunk of chocolate.  Sprinkle the curls over the pies and top with the toasted coconut.

Coconut Pie Shells

1 cup plus 2 tablespoons flour

1/2 cup sweetened shredded coconut

8 tablespoons cold butter, cut into 1/2 inch cubes

1 tablespoon sugar

1/4 teaspoon salt

4-6 tablespoons ice water

In a food processor, pulse together the flour, coconut, butter, sugar, and salt to form coarse crumbs.  Add the ice water, 1 tablespoon at a time, pulsing after each addition, just until the dough holds together when pinched.

Turn the dough out onto the counter and form into a ball.  Divide the ball into 9 equal pieces, and form each piece into a small disk.  Wrap each disk in plastic wrap and chill for 30 minutes.

Unwrap the rounds and, working with one disk at a time on a lightly floured surface, roll dough into a 5 inch circle about 1/8 inch thick.  Transfer the dough to a brioche mold, letting it fall into place.  Trim the overhang so that it is flush with the edge.  Repeat with the remaining rounds and chill for 30 minutes.

Preheat the oven to 400F degrees and place a rack on the lowest rung.  Lay a small sheet of parchment paper in each pie shell and fill with dried beans or pie weights.  Put shells on a cookie sheet and bake until golden, 10-12 minutes.  Remove the beans and parchment, return shells to oven, and bake until the bottoms of the crusts have golden patches, 10 minutes.  Cool completely.

Mixed Berry Coffee Cake with Almond Streusel

I grew up on the east coast, in central New Jersey, but I have lived in Las Vegas for several years now.  There are many tri-state area transplants out here--actually, there are quite a few people from everywhere  in Las Vegas because so few people are actually from Las Vegas.   When a group of east coasters gets together, it is inevitable that the topic of conversation at some point turns to "foods that we loved back east but can't seem to find out west."  Some of the foods are here, but they are being disguised by different brand names.  For example, what is Edy's ice cream back east is called Dreyer's out west, same packaging, same product.  Other foods, you just can't find her in the desert, such as potato chips by Utz or Rt. 11, or Charles Chips, which were packaged in that very cool large yellow tin that was delivered to your front door by the Charles Chips delivery truck. 

Another brand sold primarily in the northeast is the lunch box favorite, Drakes Cakes.  Drakes, which started by selling pound cake out of a Brooklyn bakery in the late 1800s, is the maker of such treats as Yodels, Ring Dings, Yankee Doodles, and my favorite, the Drakes Coffee Cake.  These small, round, buttery delights came two to a pack, were topped with a crumbly cinnamon-sugar streusel, and were perfect for dunking into your milk.  This coffee cake recipe is like my homemade version of the Drakes coffee cake, but I have made it even better by adding a mixed berry ribbon through the center and incorporating toasty sliced almonds into the streusel.  The result is a moist and attractive treat, which would be perfect for breakfast, brunch, or an afternoon snack.  Here are a few tips for baking this "berry" yummy coffee cake:

• The cake is best served the day that it is prepared, but it will keep, tightly covered at room temperature, for up to 3 days.
• Do not replace the fresh raspberries with frozen ones.  Frozen berries will add too much liquid to the filling, which will affect the baking and rising process.
• Feel free to mix and match the type of fresh berries and the flavor of jam that you use for this recipe.  Fresh blueberries, blackberries, or even halved and pitted cherries would work nicely, as would raspberry, strawberry, or blueberry jam. 
• Room temperature eggs will aerate better than cold eggs, and they will help to keep the texture of the cake light.  To bring eggs to room temperature quickly, place the whole eggs in a bowl of warm water for 5 minutes before cracking them.
• As a substitute for the 2 1/2 cups cake flour, use 2 1/4 cups regular all-purpose flour plus 1/4 cup cornstarch.

Mixed Berry Coffee Cake with Almond Streusel

Serves 10-12

Ingredients:

Streusel

1 cup flour

2/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup sliced almonds

8 tablespoons butter, softened

1/4 teaspoon almond extract

Cake

12 tablespoons butter, softened

1 1/2 cups sugar

1 heaping teaspoon lemon zest

3 large eggs, room temperature

1 1/2 teaspoons vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Berry Filling

1 1/2 cups fresh raspberries

2/3 cup blackberry jam

Preheat the oven to 350F degrees.  Spray a 10 inch tube pan with a removable bottom with non-stick cooking spray and set aside.

Make the streusel:  Whisk the flour, brown sugar, cinnamon, salt, and almonds in a medium bowl.  Using your fingers, work the butter into the mixture until coarse crumbs form, about the size of peas.  Sprinkle the mixture with the almond extract and toss to combine.  Set aside.

Make the cake: Cream the butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, 3-4 minutes.  Add the eggs one at a time, mixing well after each addition, and then add the sour cream and vanilla.  In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low, add the flour mixture to the batter until just combined.  Remove the bowl from the mixer and stir with a spatula to be sure the batter is thoroughly mixed.

In a small bowl, fold the raspberries into the jam until well incorporated.

Spoon half of the batter into the prepared pan and spread it out with a knife.  Mound the berry mixture in a ring in the center of the batter.  Top with the remaining batter, spreading it evenly with a knife or small offset spatula.  Sprinkle the streusel evenly on top.   Bake for 55-65 minutes, or until a cake tester inserted into the center emerges clean.  Let cool on a wire rack.  Carefully transfer the cake, streusel side up, onto a serving plate, removing the tube portion.