If you’re dieting, you may want to throw me off a cliff right now.  There is absolutely no redeeming nutritional value to this recipe.  I think of dessert as a choice.  So if I’m choosing, I’m going all out.  I’ll never learn to drink diet coke, I’ll just drink water more of the time.  Sweets are simply not my main priority – now you take away my salt or my wine?  We are going to have issues.  That said, it may be such a phenomenally rich dessert that you can just have a small piece and call it a day.  My sister Allison has phenomenal will power with chocolate.  She really can just have a nibble and save the rest.  I can do that with chocolate, but you put a pound of cooked bacon in front of me?  Don’t count on any bacon left for your children’s breakfast.  All that said, everyone should try a little of this fudge.  It might be life changing.

The only special equipment required for this recipe are a candy thermometer (I think these are almost always glass not digital due to the extreme high temps required) and plastic wrap.  I like the Saran original myself but it’s a total pain to find so I used Saran Premium in this recipe, I imagine Glad Clingwrap would work, I find it just doesn’t stick as well as the others.  Whatever you do, don’t try that press and seal business, I’m still not entirely sure what coats the surface of that stuff and it just seems like one big giant mess.  Candy making can seem intimidating, so I’m going to try and interlace the recipe with step by step photos.

Dark Chocolate Toffee Crunch Fudge Recipe

1 stick plus 6 tbsp butter

1 c. sugar

2 tbsp water

2 tsp vanilla

3 c. bittersweet chocolate chips

3 tbsp butter

1 can (14 oz.) sweetened condensed milk

Grease a cookie sheet with butter.  Cover the sides and bottom of an 8 x 8 glass casserole with plastic wrap as snugly as you can.  Make sure the sides hang over the edges a bit.  In a saucepan over high heat, combine the butter, sugar and water.  Bring to a boil, then start stirring with a wooden spatula.

Continue stirring, beginning to check temperature when you see a distinct color change towards brown. You’re looking for a completed temp of about 310.

Remove from heat quickly add vanilla, stir, then pour onto prepared cookie sheet.  Let cool completely, then gently tap the handle end of a dinner knife at a 90 degree angle to crack toffee.  You only need about half of the toffee for the amount of fudge we’re making, the rest you can eat, feed to your kids, store, save, give to your teacher, whatever.

Take the half of cracked toffee to a large cutting board and use a mallet or the bottom a heavy glass to smash into crumbles.

In the top of a double boiler, combine chocolate, butter, and sweetened condensed milk.  Let rest over barely simmering water, but resist the urge to be productive while you’re waiting.  Chocolate is easy to burn, and frankly, we all need to sit and do nothing every now and again.  Glance at your chocolate mixture every now and again and give it a gentle stir every two minutes or so.  Once chocolate starts melting the process things speed up precipitously and this window is your most likely chance to mess things up.  Once thoroughly melted and stirred, add 1/2 cup of your toffee crumbles and stir again.  Pour mixture into glass casserole you earlier fitted with Saran wrap.  Use a spatula to smooth surface, then top with more toffee crumbles.  Refrigerate at least two hours, then gently use a knife between saran and glass to wedge out the entire block of fudge.

Cut and eat in bliss.

What these really make me want to create is some sort of double chocolate eclair.  Do those exist already?  What I’m dreaming of is an eclair with a dark chocolate dipped top, then filled with a dark chocolate pastry cream.  Because why would you bother with regular pastry cream when it could be chocolate?  I don’t even want to eat these alleged eclairs, I just want to photograph them because in my head, they are beautiful.  So it’s another give away Tuesday.  Do you want a double chocolate eclair?  If so, post a comment and you might be the lucky winner.  Unfortunately, it’s August and I live in Texas, so I don’t think I can mail chocolate without creating a giant mess.  You’ll have to be in the DFW area to win or willing to drive to me to pick them up.

As for beautiful gougerès, I went ahead and made some with just an egg wash and some with grated Gruyère over the egg wash.  I think the ones without the additional grated cheese turned out so much prettier since they are so glossy, but weigh in, and let me know your thoughts.  Or try out the recipe and let me know what your taste buds tell you.  Here’s a picture of the gougerès with the additional grated cheese topping. 

Gougères Recipe

adapted from Recipe in Barefoot in Paris

1 c. 1% milk

1 stick salted butter

1 tsp kosher salt

5 turns fresh ground pepper

2 shakes cayenne pepper

1 c. all purpose flour

5 large eggs

1/2 c. fresh grated Gruyère cheese

1/4 c. fresh grated Parmesan Reggiano

1 egg

1 tsp water

This goes very quickly – so make sure you have your cheese grated and your eggs out, then preheat oven to 425.  In a medium saucepan, add milk, butter, salt, and peppers over medium heat.  Stir continuously with a wooden spatula, until mixture just begins to bubble.  Add flour and stir continuously with wooden spatula until combined, then keep stirring, reduce heat to low and cook another 2 and 1/2 minutes.  Remove from heat and place in food processor with blade attachment.

Add all five eggs and cheeses, then use pulse button to incorporate.  Use spatula to stuff your dough in a ziplock bag, squeezing out as much air as you can, then sealing the bag.  I’m partial to the slider lock bags, myself.  Use your hands to work dough into one of the bottom corners, then clip the end to just open the corner.  Squish into spheres just slightly larger than a quarter spaced evenly on a cookie sheet.  Wet your index finger under the faucet, then push down any pointed peaks to make a smooth sphere.  In a small bowl, beat remaining egg with the teaspoon of water.  Use a brush to gently coat the tops of each sphere.

Cheers!

I also browned the chicken longer than in the magazine recipe.  Perhaps this is due to variations in my stove, but it brings up one of the most fundamental bricks of cooking.  Whenever you’re cooking, you have to look, feel, smell, and most importantly pay attention in order to adjust cooking times or temps.  If that doesn’t sound fun to you, you better stick to the crock pot and order meal delivery service.  I’m not talking major adjustments, just little ones, like inching your heat up a bit, or deciding something is browning quicker than expected or more slowly.  And for heaven’s sake, if your going to cook meat, get a good, digital, instant read meat thermometer.  I truly don’t know how people function without them.

If you come across any other recipes using pine nuts outside of this one, salads, or pesto, send me a note.  I went a little crazy in the bulk section and may be working through $30 of pine nuts until Christmas ; ) If you’re purchasing fresh mozzarella for this recipe, it only takes about an ounce and a half for four servings.  Since it’s hard to purchase only an ounce and a half, hear are another few ideas to utilise your remaining cheese:  Caprese Salad Crostini, Roasted Chicken, Mozzarella, Tomato, Onion, and Pesto Panini, Mediterranean Pasta with Sundried Tomatoes, Kalamatas, Capers, and Fresh Mozzarella, or my favorite, eaten straight as a snack.

Dinnerandconversation.com Meal Delivery Service now has expanded facilities!  Weekly Menus will no longer be one option per day, but 4 options per week, available any day of the week.  Email orders to lane@dinnerandconversation.com

Aug 30 Menu

Tortilla Soup – Made from scratch broth based soup with shredded chicken, yummy vegetables, the perfect level of spice, and everyone’s favorite, freshly fried tortilla strips

Pulled Pork Sandwiches – Slow cooked pulled pork, piled onto bread and topped with thinly sliced red onions, L.E. and Quentin love this meal!

Lane’s Chicken Salad – no nuts and lots of hand shredded chicken with a touch of fresh herbs and a sprinkling of oregano, I’ve been told the flavor only improves in the fridge over a couple of days

Fish Tacos – Spicy Tilapia or shredded chicken for non-seafood eaters topped with a light and colorful vinaigrette coleslaw

Sides and Desserts available off meal delivery service menu.

Happy Eating!

Chicken Stuffed with Spinach, Fresh Mozzarella, and Pine Nuts

adapted from Cooking Light Sept 2010, serves 4

2 tbsp pine nuts

5 oz fresh baby spinach

2 tsp fresh squeezed lemon juice

2 cloves garlic, minced

1 and 1/2 ounces fresh mozzarella, cut into a 1/4 inch dice

4 skinless boneless chicken breasts

kosher salt

fresh ground pepper

1 tbsp olive oil

3/4 c. chicken broth

In a braising pan with a tight fitting lid, toast pine nuts in dry pan over medium high heat uncovered.  Shake every 20 seconds to rotate nuts, then remove to a bowl after about a minute and a half.  In same pan, gently cook spinach until it just begins to wilt, also uncovered.  Continuously rotate leaves with tongs, then remove to a strainer.  Use a paper towel to gently press spinach to strainer removing as much water as you can.  Add spinach to bowl with pine nuts.  Use a fork to combine with lemon juice, garlic, and mozzarella cubes.

Preheat oven to 350.  Rinse chicken, trim, and pat dry.  Starting from the top of the chicken breast at the thickest part, use a knife to slit lengthwise just as you would to butterfly the breast.  Make a pouch three quarters of the way through the breast.  Stuff each breast with a little of the spinach filling , then seal with wooden picks.  Season both sides of chicken with a sprinkling of salt and pepper.

Wipe pan down with a paper towel and return it to medium high heat.  After 1 minute, add the olive oil, after 1 more minute, swirl oil to coat pan, then add chicken breasts.  Cook on first side for 5 minutes or until browned, then turn and repeat.  When nicely browned on both sides, add chicken broth to pan, cover and bake in oven for 15 minutes.

The appetizers were great, the presentation was compelling, and the manager has promised me a full back kitchen tour.  It was a phenomenal event, and their kitchen layout has left me simply salivating.  Carrabba’s totally surprised me, and I loved every bit of the event.

Tessa kindly invited me to an olive oil and balsamic vinegar tasting at Flavors from Afar on Saturday evening.  Since I absolutely love olive oil and go through it practically by the gallon, this event was right up my alley.  Again a fabulous presentation!  Nancy gave such an informative class and the pictures of her Italian Olive Tours have completely left me longing for olive groves.  I may try to pull off the olive oil harvest at the Texas Olive Ranch in September.  Thank you again Tessa for the wonderful event.  I’ll be featuring my new purchases in upcoming recipes!

Here’s the meal delivery service menu for the week.

Monday:  First day of Kindergarten and L.E.’s Favorite Meal Braised Pork Chops with Lentils and Broccoli (Light 493 calories or 11 pts)

Tuesday:  Chicken Stuffed with Spinach, Feta, and Pine Nuts served with Black Beans and Seasoned Cucumber (Light only 402 calories or 8 pts)  Choose to stuff with fresh mozzarella if feta isn’t your favorite.

Wednesday:  Turkey Chili with Black Beans

Thursday:  Grilled Chicken and Romaine Lettuce Salad with Shaved Parmesan and Lemony Vinaigrette (also Light, I just haven’t done the calorie breakdown yet, send me a note if you’d like it before ordering lane@dinnerandconversation.com

Happy Eating!

I think there are two keys in Thai food.  One, never read the list of ingredients.  Look at a finished dish and see if you like the presentation and aroma, or get a recommendation from a friend you trust.  Now clearly if you grew up in Southeast Asia, you may be comfortable with all of the ingredients central to Thai cooking, but if you grew up in the heart of the midwest, chances are you’ll need to broaden your horizons.  The second key to Thai food is to use real ingredients.  Minimize substitutions and seek out the ingredients you need.  The other day I was talking with some fellow food bloggers about how baking is still not intuitive to me.  Meaning, I can’t just whip together some dry ingredients with some wet and come up with a fabulous dessert without planning and prep work.  Thai food, along with all kinds of other food I’m sure, doesn’t use the traditional Italian or French cooking staple ingredients you’re used to, so minimize experimentation and seek out a great source for recipes and ingredients.

I love to shop for and use new ingredients.  Everything for this recipe can be found in Central Market in Dallas, but if that’s not an option seek out an Asian grocery in your locale.  Here’s an ingredient tour for this Pad Thai Recipe.

Starting in the front and working our way counter clockwise, the ginormous anemic carrot looking thing is a Daikon Radish.  Clearly, since barely any is gone you don’t need that much for the recipe.  I treated it like a carrot so I washed it and peeled it, then took to it with a microplane to grate about 2 teaspoons for my recipe.  It seems sort of like an onion, both in the way it grates, it’s high water content, and the fact that when eaten raw it is spicy, but becomes milder and sweeter with cooking.  Next is the palm sugar, which is super thick and sticky, kind of like the texture of a drier praline.  It is a sugar made from the sap of the coconut palm.  Normally I’m not big on anything coconut flavor and you couldn’t get me to touch a pina colada with a 10 foot pole, but like I said, Thai food is not the place for experimentation so I’m using what was recommended.  Palm sugar has a lower glycemic quality than regular sugar, hence, better for diabetics or pre-diabetics.  The next is tamarind concentrate.  Tamarinds pods are sometimes sold in the grocery store, I bought some once, but then threw them out as I had no idea what to do with them.  Central Market also sold a sticky black block of tamarind paste that looked like a block of homemade fruit rollup as well.  I took the easy route and went with the concentrate, which was paste mixed with water then strained.  This adds the sour component to your dish.  The flavor is also central to Pickapepper sauce from Jamaica.  And finally is the fish sauce – the salty component to the dish.  Something that comes from fermented fish, that has a very strong odor but is central to Southeast Asian cuisine.  It’s also said to contribute the umami element to dishes – *umami or savoriness – has been proposed to be added to the basic tastes of sweet, sour, bitter, and salty*.

If pad thai at home sounds like too much of an adventure to you, try it out at a restaurant!  The flavor is very unique and now something my family craves.  Be prepared to order a custom level of spiciness.  Thai chilies can be extremely hot!   But the dish can easily be prepared mildly.

Pad Thai Recipe – serves 6

adapted from thaicookingwithjam’s recipe

14 oz. dried rice noodles

10 oz. extra firm tofu

grapeseed oil

5 tbsp palm sugar

2 tbsp white sugar

2 and 1/2 tbsp tamarind concentrate

2 and 1/2 tbsp water

4 tbsp fish sauce

2 tbsp grapeseed oil

4 skinless boneless chicken breasts, rinsed and trimmed

2 shallots, minced

4 eggs

1 tsp diakon radish, grated

red pepper flakes

2 bunches chives, rinsed and chopped into 2 inch segments

1.5 c. bean sprouts, rinsed and drained

crushed roasted peanuts

In a 9 x 13 glass casserole, cover the dried rice noodles with water, then soak for one hour. Fill a small saucepan with about an inch and a half of grapeseed oil, then heat to 375 degrees.  Meanwhile, cube tofu into 1/2 inch dice, and dry with a paper towel.  Fry tofu in 375 degree oil in small batches, removing with a slotted spoon to a paper towel.  Repeat until all tofu is fried, then set aside to reserve.

In a medium sauce pan, combine palm sugar, white sugar, tamarind concentrate, water, and fish sauce.  Heat at medium heat on stove until bubbling, then stir to combine.  Remove from heat and reserve.  Split chicken breasts in half like just as if you were butterflying the breasts.  Then slice again into 1 inch strips.  Season with kosher salt and fresh ground pepper.  Place wok on stove over medium high heat for 3-4 minutes, add 2 tablespoons grapeseed oil and continue to heat for 1 minute.  Swirl wok to coat sides.  Place chicken strips in wok in a single layer, stirring occasionally with tongs until gently browned on all sides.  Remove chicken to a plate to rest.  Add one more tablespoon of grapeseed oil and the shallots.  Stir with a wooden spatula, heating for 1 more minute.  Add eggs, and scramble in wok.  Add radish, reserved chicken, reserved tofu, and 1 tsp red pepper flakes to stir fry.  Use wooden spatula to turn occasionally and cook until tofu is warm.  Drain noodles and add to wok.  Continue to stir occasionally.  Noodles will soften, shrink a little and begin to warm in color.  Pour sauce over top, stir, then cook for 1 minute.  Add chives and beansprouts, cook an additional minute.  Plate and top Pad Thai with a small bit of the crushed roasted peanuts.

Monday:  Chicken Pad Thai $26 and cucumber salad $6

Tuesday:  Chicken Marsala (light available) served over angel hair pasta $24, spinach salad $8

Wednesday:  Brisket with my personal barbecue sauce and pinto beans $17, Mustard Potato Salad $6, Vinaigrette Coleslaw $6

Thursday:  Enchilada Day $16 – Chicken and Goat Cheese with Ancho Chili Sauce, Beef with Chili Sauce, or Monterrey Jack Cheese with Creamy Roasted Hatch Chili Sauce, Black Beans $6 and Spanish Rice $6

Pricing is for servings for 2 adults.  Happy Eating!

Lot’s of times when I’ve been posting infrequently, people inquire if I’m cooking less.  I assure you, I’m cooking like crazy.  Just much of it I’ve blogged before and I’m finding myself challenged to provide beautiful photography, fresh, enticing recipes, and cook for clients on demand.  But I’m working on the right balance and  am hopeful that along with the new school year, a little bit more structure in our life may prove to shove me towards efficiency.  Likely, it will merely add another set of complications and coordination, but a girl can dream, right?

Here’s the menu for Meal Delivery Service this week of August 8:

Monday:  Chicken Avgolemono, a delightful creamy sauce thickened with egg instead of cream for a wonderful texture and flavor with a lower caloric impact, served over orzo with carrots and asparagus (Light available at only 524 calories, 11pts)

Tuesday:  Beef Tenderloin served with a version of my herb sauce, a chimichurri inspired fresh herb drizzling sauce, Fresh Basil Pesto and Chicken Pasta, and Butterscotch Pudding, a refreshing flavor delivered using Brazilian raw sugar and a hint of burbon

Wednesday:  Salmon Croquettes, a cylindrical roll of fresh wild sockeye salmon mixed with onions, peppers and spices, then lightly panfried – often a magical way to coax children or picky spouses into consuming seafood, spinach salad, grilled vegetables

Thursday: Bob’s Chicken recently renamed to Sylvia’s Chicken since no one has any idea who Bob is and we all know and love Slyvia, chicken baked in a creamy white wine sauce topped with crostini toasts and heavenly goodness.  No light available but satiety guaranteed.  Romaine Salad and Braised Artichokes

Thursday Bonus Schedule: Sausage, Biscuits and Gravy, 4 made from scratch flaky Southern style biscuits served with breakfast sausage and rich gravy, Husbands tend to universally love this one.

Ideas for items you’d like to see on the menu?  Drop me a note!  Dinnerandconversation.com is also offering catering for book clubs, christenings, wedding showers, sip and see’s, bridge clubs, and just about any other type of home entertaining available.  Send all orders to lane@dinnerandconversation.com

Monday:  Lobster Rolls with Lemon Vinagrette and Garlic Butter and Pancetta Wrapped Pork Loin

Tuesday:  Roasted Chicken Breasts with Orange Chili Broth over Garlic Mashed Potatoes (Light available, only 518 calories), Lobster Bisque

Wednesday:  Mediterranean Pasta and Raspberry Buttermilk Cake

Thursday:  Grilled Jerk Pork Chops with Grilled Citrus Fruits, Broccoli, and Black Beans (Light available, only 449 calories)

As a part of the Easy and Elegant Party Package, Calphalon sent me a Unison Slide Nonstick Griddle and Sear Nonstick Grill Pan.  The pork was made using the Sear Grill Pan.  If you don’t have a grill pan in your repertoire, you need one.  I have a variety of shapes and sizes.  The bonus of the Calphalon Unison line is that unlike most nonsticks – these *are* dishwasher safe.  I love grill pans for meat, vegetables, breads, grilled sandwiches, anything really.  I think the Unison Grill Pan is perfect for a family.  I most often cook en masse as with the 9 pounds of pork tenderloin in the recipe below.  When cooking large quantities like this, I love my All-Clad Gourmet Double Burner Grill.  As for the 9lbs, if I’m serving 2 meats, I go with about a 3 oz serving of each meat per guest.  For this recipe, that yielded about 50 servings of pork tenderloin.

I have to admit, this is my first use of coriander seeds.  I’ve been avoiding recipes with them for years as the seeds are the dried fruit of the plant from which cilantro leaves are harvested.  Cilantro is another love it or hate it ingredient.  Some believe a person is genetically predisposed to love or hate the herb.  I think I was merely shattered by an article in the Austin Chronicle proclaiming that cilantro tastes like body odor smells.  After that description, I had a hard time ever wanting to ingest the stuff again.  Whatever the situation, the coriander seeds have a totally different flavor than cilantro.  Both are a fresh “herby” taste, but I’d call the leaves musky and the seeds light and citrus tinged.  In any case, I’m so glad to discover I love the seeds!   A whole new world of recipes to explore has just opened up to me.

Seared Pork with Lime, Coriander, and Cumin Marinade Recipe

adapted from Chef Michael Symon’s recipe – about 50 buffet servings

2 whole, trimmed pork tenderloins (approx 9 lbs)

4 tsps coriander seed

1 tsp cumin seed

zest of 9 limes

juice from 6 limes

2/3 c. olive oil

4 tsp kosher salt

5 cloves garlic, minced

1/2 a white onion, minced

With a very sharp knife, cut tenderloins into 1 and 1/2 inch medallions.  In a small dry fry pan, toast the coriander and cumin seeds about 5 minutes on medium heat, swirling occasionally.  In a bowl, combine toasted seeds with zest, lime juice, olive oil, salt, garlic and onion.  Whisk until blended then pour over the pork medallions.  Use tongs to toss pork in marinade every 30 minutes, up to a total of two hours.

Preheat oven to 375.  Heat grill pan over medium high heat, use tongs to sear pork on each side for 3 minutes each, then place grill pan in the oven for 5 minutes to cook through.  Move to a platter and serve with herb sauce.

Never miss a fresh post!

In, other news I have a brand new goddaughter this week who is absolutely perfect!  I’m racing back and forth between the hospital and the stove, which for me is total bliss.

This week’s orders have a wide variety and a lot of great ideas!  So far this week our menu entails:

Thursday:  Lasagna and Molten Chocolate Cakes

Friday:  French Onion Soup, Cream of Asparagus Soup, Chicken Marsala with Gluten Free Pasta, Chicken with Monterey Mushroom Blend, Roasted Whole Chicken with Mashed Potatoes and Gravy, Roasted Asparagus, Roasted Zucchini, and Twice Baked Potatoes

Monday:  French Dip Sandwiches, thinly sliced prime rib with horseradish cream and au jus served with baked potatoes

Tuesday:  Turkey Scallopini served over Angel Hair Pasta – gluten free available

It certainly grows by the day and we’re happy to add, so just let us know what you’d like to see head your way.  If you’re not in Dallas, or you’re not in the market for meal delivery service at the moment, DinnerandConversation.com is always your home for recipe ideas and inspiration!  Follow any of the links above to make these meals for right in your own kitchen.

Happy cooking!