SPRINKLES STRAWBERRY CUPCAKES

I’m not much of a baker…..yet.  I really haven’t baked much of anything NOT from a box, except the Amaretti Chocolate Cake in the previous post.  So, this was actually a tough recipe for me.  But, with about 10 friends coming over for desert on Thursday night, I decided to give it a go.

Story of cupcake making and multiple trips to Safeway:

After baking some lasagna for a friend at church on Wednesday night, I was driving home and stopped at Safeway to get some gas.  I thought, “Do I need anything from Safeway?’  I couldn’t think of anything, so I headed home.  Once I got home, I found this recipe for Sprinkles cupcakes.  I had all the ingredients except the strawberries, so I went back to Safeway and bought some strawberries.  Once I got done baking the cupcakes, I realized that there is a whole separate recipe for the frosting.  The frosting requires A LOT of butter, so I headed back to Safeway to buy more butter.  Back at home again, I made the frosting (I doubled the recipe so I could bring some cupcakes to work the next morning) and when I was done, I did a taste check…it was horrible!  I realized that I used granulated sugar instead of confectioner’s sugar.  So, I dumped out the 4 sticks of butter and 7 cups of sugar that I used to make the bad frosting and headed back to Safeway for the 4th time!  By this time it was 11pm.  I bought more butter and confectioner’s sugar and made the frosting the right way.  Once the cupcakes were finally done, they were FANTASTIC!!!  So good!  Now that I know how to make them, I’m sure I will be making these over and over again.

Making the Strawberry Cupcakes:

INGREDIENTS

Makes 1 dozen

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

Read more at Marthastewart.com: Sprinkles’ Strawberry Cupcakes Recipe - MarthaStewart.com 

DIRECTIONS

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

The Frosting:

INGREDIENTS

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

DIRECTIONS

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Read more at Marthastewart.com: Sprinkles’ Strawberry Frosting Recipe - MarthaStewart.com 

Enjoy!!!

Tagged: Sprinklesstrawberrycupcakesbuttereggsconfectioner's sugar

MARIO BATALI’S LASAGNE ALLA BOLOGNESE AL FORNO PART 4- ASSEMBLING, BAKING AND EATING!!!

Well, I didn’t get home from work until 8pm tonight and by the time I assembled and baked the lasagna, it was 9:30pm by the time we ate.  We didn’t mind a bit.  It was so worth all the effort!  I think this was the best lasagna I’ve ever had.

Thank you Mario Batali and RouxBe.com!

To cook the pasta:

Boil in salted water for 2 minutes.

Transfer to an ice bath to stop the cooking process.

Dry on a clean kitchen towel.

Assemble the lasagna:

Place a layer of pasta in the lasagna pan and layer with the béchamel sauce.

Add a layer of bolognese.

Then a layer of grated parmesan.

Repeat until the lasagna pan is full.  

Then bake at 375 F for 45 minutes.  Mmmm…by this time, it’s smelling really good!

ENJOY!!!

I had some leftover uncooked pasta, so I layered it with parchment paper and put it in a freezer bag to save for later.  I will definitely be making this recipe again!

Tagged: Mario batalilasagnelasagnabologneseporkvealpanchettaItalian

MARIO BATALI’S LASAGNE ALLA BOLOGNESE AL FORNO PART 3- MAKING THE BESCIAMELLA

All you need is 3 cups of whole milk, 5 tablespoons of butter, 1/4 cup of all purpose flour, 1-2 teaspoons of salt, nutmeg for grating.

Heat a saucepan and melt the butter.  Add the flour and whisk until golden brown.  Meanwhile, heat the milk in another pan until it is gently boiling.

Add the milk one cup at a time and whisk until fully incorporated.  Let the sauce sit on low heat for about 7 minutes until thick enough to coat a spoon.  Add the nutmeg and salt.

Place in a bowl and place plastic wrap directly on top of the sauce so that  a skin will not form.  Set aside until ready to assemble the lasagne.

Tagged: Mario bataliItalianbeschiamellanutmegwhile milkbutter

MARIO BATALI’S LASAGNE ALLA BOLOGNESE AL FORNO PART 2- MAKING THE BOLOGNESE

The mirepoix.  I love saying that word, MIREPOIX.  Slice garlic and chop 2 carrots, 2 onions, and 4 celery stalks.

Heat a large pot.  I love using my large Le Creuset for this.  Add the mirepoix and cook for about 5 minutes or until the onions are translucent.

Add one pound of ground veal, one pound of ground pork, and 4 oz of diced pancetta and brown for about 15 minutes.

Add a 6 oz can of tomato paste, one cup of milk, one cup of dry white wine, and one tsp of fresh thyme (I added a little extra because I LOVE thyme).

Let simmer on low heat for one hour.

Yummy!!!  I tasted a little before putting this away and it was delicious!  This recipe would also be great for spaghetti.  I will definitely be making this again sometime.

Tagged: Mario BataliItalianBolognesecarrotsceleryonionmirepixvealporkpancetta

MARIO BATALI’S LASAGNE ALLA BOLOGNESE AL FORNO PART 1- MAKING THE PASTA

While we were getting our carpet cleaned today and looking for a new car, I decided to start the process for making this very labor intensive lasagne.  Yes, most of our furniture is in the kitchen so that it’s off the carpet, but whatever, I’m determined!  So, here we go…

Recipe courtesy of RouxBe.com.

This lasagne is extra special because it’s made with homemade/handmade spinach  pasta.

First blanch one cup of fresh spinach.

Then, squeeze out the excess water with a kitchen towel.

Finely chop the spinach, then mix with 5 eggs.

The recipe calls for 3 1/2 cups of all purpose flour, but I decided to use “00” flour since my favorite pasta recipes use this type of flour….it’s better quality and gives the pasta a chewy texture.  I made pasta once before with all purpose flour and the texture was much smoother, almost like a rice noodle.

Also, I usually use my stand mixer to make the pasta dough, but this time I decided to try it the old fashion way.  Make a well with the flour and pour the egg mixture in the middle.  Slowly incorporate the flour with the egg mixture until it is thick enough to knead.  Knead the dough for 10 minutes.

This was A LOT of work and very messy.  I’m glad I tried it, but I’m going to go back to using the stand mixer from now on.  It’s so much easier!  You just put all the ingredients in the bowl and let it mix with the dough hook for 10 minutes.

When the pasta dough is ready, wrap it in plastic wrap and let sit for at least 30 minutes at room temperature.

Then, roll the pasta to the thinnest setting on the pasta roller.

Number 8 on the Kitchen Aid is SUPER thin.  The pasta is so delicate.

Cut into square pieces and separate with parchment paper for storage.  Wrap in plastic wrap and store in the freezer or refrigerator depending on when you are planning on using the pasta.

Hopefully, I will be able to make the rest of the lasagne tomorrow, so I just put mine in the refrigerator.  Can’t wait to try this beautiful spinach pasta!!!

Tagged: mario batalispinachlasagneItalianpasta rollerhandmade pasta00 flour

A16 PIZZA BIANCA

THOMAS KELLER’S SAUTEED CHICKEN WITH TARRAGON

This recipe is from Thomas Keller’s Ad Hoc Cookbook.  Chicken cutlets seasoned with Paorika and Madras Curry Powder, pan fried, then deglazed with white wine and chicken stock, flavored with Tarragon and butter.

The aromas coming from this dish are as delicious as it tastes!

Paired with some beautiful red and purple bell peppers from the Farmer’s Market.

Tagged: Chickentarragonmadrascurrypaprikabuttershallotswinechicken stock

THOMAS KELLER’S BLT RECIPE

My parents came over for brunch this morning…well, they really brought me more tomatoes, helped me do some handy work, and in exchange, I made them brunch.

This is a recipe that I found online at:

http://www.foodandwine.com/recipes/blt-fried-egg-and-cheese-sandwich

Start with a toasted slice of baguette and I melted the cheese on top.

Add the crispy bacon.

The recipe calls for butter lettuce, but I chose to use frisee instead.  I love how it has a little tang to it and it compliments the salty bacon.  Plus, it just looks beautiful!

My parents also brought over some avocado, so I threw that on.  It’s also not in the recipe, but it can’t hurt right?!

Beautiful ripe garden fresh tomatoes.

Add a fried egg (everything is better with a fried egg on top!  …unless you’re Alexis…sorry Alexis.  Close your eyes for this part).  Add a little mayo to the top slice and cover.

ENJOY!!!

Let the yolk run all over the sandwich like a tasty sauce.  Mmmmm!!!

Tagged: BLTThomas Kellerbrunchbaconlettucetomatocheesebreadeggfrisee