Definitely Death by Chocolate.

I have admitted that I'm not a big fan of baking; I don't enjoy doing the precise measurements required for a perfectly baked item.  However, that doesn't mean I shy away from it altogether, and do find ways of experimenting.  One cake I love to play with is cheesecake; using different types of cookies for a crust, pureed fruits, candy pieces, various flavor combinations. It's almost as fun as making cookies, and there are hundreds of variations of those.

Now I have also admitted that I adore chocolate, so I hope you're seeing the path I'm about to travel on.  If not, well it's Chocolate Cheesecake; a completely decadent, all chocolate cheesecake: chocolate crust, chocolate cheesecake layer, topped with a chocolate ganache.  My version is not overly sweet, but the chocolate is so rich and flavorful, the extra sugar is not missed.  I have had adults and children try this cake recently at a party, and everyone loved it.  A normal slice of cheesecake has about a two inch width; but a one inch width slice will be about as much as you can eat of this cake.  Afterwards you will definitely want a nap as you experience blissful joy.  Eat anymore of it and death by chocolate might just occur as you lapse into a coma of complete nirvana.

Enough of the tease, lets get to the recipe.

 

Chocolate Cheesecake

Ingredients:

For the Crust:

2 cups crushed chocolate graham crackers
5 Tbsp melted butter

For the Cake:

2 (8 oz) packages cream cheese
1 (8 oz) package mascarpone cheese (use regular cream cheese if not available)
1 cup sugar
2 tsp pure vanilla extract
3 large eggs
1 (4 oz) package Ghirardelli Bittersweet Baking Chocolate, melted and cooled

For the Ganache:

½ cup heavy whipping cream
1 (4 oz) package Ghirardelli Bittersweet Baking Chocolate, broken into pieces

Preparation:

Spray a 9 inch springform pan with baking spray; place a piece of parchment paper, cut to fit the bottom, inside the pan; spray also with baking spray.

Mix the crushed graham crackers with the melted butter; press onto bottom and halfway up sides of pan. Place in refrigerator for a half hour to set.  Preheat oven to 325F.

In a large bowl, beat the cream cheese, mascarpone, sugar and vanilla extract on high until well blended. Add the eggs and melted chocolate; on low speed mix until well blended.

Take pan out of refrigerator, set on top of a sheet of heavy duty aluminum foil and wrap foil up around the sides. Pour the cream cheese/chocolate mixture over the crust and smooth out with a spatula.

Place the pan inside a 3 quart baking dish, so that it sits flatly; pour cool water into the baking dish ¼ up the side of the pan. Be careful no water gets inside the aluminum foil. Place inside oven on center rack; bake for 50-60 minutes, or until the center is almost set. Turn off heat, prop open oven door and wait for 30 minutes before removing baking dish. Set pan on counter, run a knife around the rim of the cake to loosen sides; refrigerate for 4 hours.

To make the ganache, in a small saucepan, medium-high heat, bring the heavy cream to a boil. Add in the chocolate and quickly begin whisking until chocolate is melted, incorporated well and has a smooth, shiny texture.

Let cool slightly; remove cake from refrigerator and pour ganache over the top, smooth out with a spatula. Return cake to refrigerator for 4 more hours or overnight; depending on when it is planned to be served.

Carefully open springform pan; use a long, wide spatula to get between pan bottom and parchment paper. Carefully lift cake onto serving dish; cut into 16 slices.

*Makes 16 servings.

Mary Cokenour

Scampering Around with Shrimp

In many Italian homes and restaurants, Shrimp Scampi is often served as a main dish or an appetizer; basically depending upon whether or not it is served with pasta.  Now many will believe that the term "scampi" describes how the dish is prepared; the shrimp sauteed in a marriage of olive oil, butter, garlic and white wine.  However, this is not so; scampi actually refers to a type of small lobster known as the Norway Lobster; if you're in Norway, or the Dublin Prawn if you're in Ireland.  Langoustines also fall into this family of seafood.  Whether the seafood you are using is a lobster, prawn, langoustine or the simple shrimp; the overall preparation gives you a dish both rich in scent and flavor.

Shrimp Scampi is an excellent dish to serve as a romantic dinner for two.  It cooks up quickly, leaving plenty of time for the couple to have "we" time with each other.  A perfect holiday for this meal, you would think, is Valentine's Day; but many couples are alone together for the winter holidays such as Yule, Christmas, Kwanzaa and New Year's Eve.  I did not mention Hanukkah as I believe that this recipe may not fall within the dietary rules of the Hebrew tradition.  Then there are the anniversaries or birthdays that need celebrating; with this recipe, any time can be a good excuse to serve it.

So let me introduce you to Shrimp Scampi; the recipe, not the sea creature.

 

Shrimp Scampi

Ingredients:

8 Tbsp butter
2 Tbsp olive oil
2 Tbsp minced garlic
4 Tbsp fresh, chopped parsley
1 Tbsp grated red bell pepper
4 Tbsp white wine
Pinch of salt and ground black pepper
2 lbs medium to large shrimp; peeled and deveined
2 tsp flour
1 tsp lemon juice
1 lb cooked linguine, keep warm

Preparation:

In a large skillet, medium-high heat, melt the butter with the oil; sauté garlic, parsley and bell pepper for 2 minutes; stirring constantly to keep garlic from browning. Add wine, salt, black pepper and shrimp; cook for 3-5 minutes or until shrimp turns pink. Stir in flour to thicken; add in lemon juice and linguine; toss to coat pasta and let cook 2 minutes.

Makes 4 servings.

Mary Cokenour

Time to Cook the Pumpkins.

Now that the elections are over in the United States, it is time for us to get down to the important issues, namely the impending holidays.  With Halloween, also known as All Hallows Eve or Samhain, traditional jack o'lantern pumpkins were hollowed out, craved with scary or funny faces, and a candle inserted to light them up in the dark.  Now while the seeds, once roasted and salted, make a yummy treat, the flesh is not that great for baking, since it tends to be stringy.

While living in Pennsylvania, my mom and I learned from Amish bakers that the best pumpkins to use were the crooknecks. Pumpkins are from the squash family, with this type the skin is easier to peel off, like with butternut squash, and the flesh will cook up easily for pureeing.   The crookneck pumpkin can grow to a large size; the largest we ever purchased was almost 30 pounds, and we got lots of breads and pies from it alone.


Now when making pumpkin bread or pie, you can always find a canister of premixed spice blend in the supermarket.  However, I recommend mixing your own up as you can never rely on how much of each spice is in the premix.  I and my family tend to like extra spiciness, so I can measure out the separate spices and get exactly the right flavoring for us.  Perhaps you like more cinnamon and dislike the flavor of cloves; mixing up your own blend gives you that priviledge.  Another option to making pumpkin bread especially is to add chopped walnuts, dried cranberries, raisins, chocolate chips or a combination.  They can be added into the batter or simply sprinkled on top before baking.  For pumpkin pie, consider adding crushed walnuts into your pie crust mixture for some extra, surprising flavor.

Go traditional or set your own trend; remember you're the artist...I mean baker.  Enjoy!

 

 

  Pumpkin Bread

Ingredients:

2 cups cooked pumpkin puree or 1 (15 oz) can pumpkin puree
4 eggs
1 cup canola oil
2/3 cup water
3 cups sugar
3 cups flour
2 tsp baking soda
1 ½ tsp salt
1 tsp each ground cinnamon, ground nutmeg and allspice
½ tsp ground cloves

Preparation:

Preheat oven to 350; lightly butter and flour (or use baking spray) three loaf pans.

In a large bowl, mix together well the pumpkin puree, eggs, oil, water and sugar. In another bowl, sift together the flour, baking soda, salt and spices; add 1/3 of dry mixture into pumpkin mixture and mix well; repeat until all dry ingredients have been incorporated into the wet mixture. Divide batter between prepared loaf pans.

Bake for 45-50 minutes, or until a toothpick inserted in center comes out cleanly. Let loaves cool before inverting and removing.

Makes 3 loaves.

Mary Cokenour

Election Day! Which Candidate are you Voting For? Frosted or Glazed!

Today, in the United States, it is Election Day; a day when we cast our vote to see which politicians will run our country. We hope they will run it wisely and in the best interest of the American people, not for their own egos or gain.

As Americans, it is our RIGHT to vote, to give our opinions freely. If one does not vote out of laziness or non caring, that person gives up any right they have to complain about the politicians. In other words, if one wants to be heard, then do it especially when it counts the most, at Election time.

So, in the spirit of the American freedom of voting, I ask you now which do you cast your vote for, Frosted or Glazed?

Cinnamon Rolls

Ingredients:

Dough:

2 packages active dry yeast
1 cup warm water (105-115F)
2/3 cup sugar plus 1 tsp
1 cup warm milk
2/3 cup butter, softened
2 tsp salt
2 eggs, slightly beaten
7 cups flour

Filling:

1 cup melted butter, divided in half
2 cups brown sugar, divided in half
3 ½ Tbsp cinnamon

Glaze:

2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water

Cream Cheese Frosting:

2 packages (8 oz) cream cheese, softened
1 cup butter, softened
3 tsp vanilla
6 cups confectioner's sugar
2 Tbsp warm milk
 
Preparation:

For the Dough:

In a small bowl, mix together yeast, warm water and one teaspoon sugar; set aside. Yeast will be ready when bubbles begin forming.

In a large bowl, beat together thoroughly 2/3 cup sugar, milk, butter, salt and eggs; mix yeast mixture. Add 4 cups of flour, beat until smooth; add in remaining flour one cup at a time, until dough is slightly stiff, but still sticky. Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover with a clean linen towel and let rise in warm place until doubled in size, about 1 to 1-1/2 hours. When doubled, punch down dough and let rest 5 minutes; roll out on floured board into a 15x20" rectangle.

For the Filling:

Spread dough with 1/2 cup melted butter. Mix together 1-1/2 cups brown sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll style, pinching edge together to seal. Cut into 16 slices. Brush bottom and sides of a 13x9 inch baking pan and a 9 inch square pan with remaining melted butter; sprinkle with remaining brown sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 1 hour.

Preheat oven to 350F; 25-30 minutes, or until rolls are golden brown. Allow rolls to cool slightly before glazing or frosting.

For the Glaze:

In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water one tablespoon at a time until glaze reaches desired thickness.  Add more water if necessary.

For the Frosting:

In a large bowl, beat together all ingredients on medium speed until smooth and creamy.

Makes 16 rolls.

Mary Cokenour

Baked Fish can still be Breaded.

I was remembering all the times I used to visit the Meadowbrook Farmers' Market in Leola, PA; buying fresh made country sausages, shoofly pie and cheeses.  Downstairs were the old horse stables where vendors sold antiques and used books.  Sometime in the 1990's, a fire razed the entire structure and we locals were in total shock.  The owner rebuilt, but turned it into a conference center with small shops lining one side of the parking area.  It was no longer the farmers' market, it was just another shopping center as far as we were all concerned.

Another memory of the market was buying lunch at a stall where they sold fresh fish, but also a most delicious grilled blue fish sandwich.  It was grilled in butter with a light crumb topping and I still haven't found any other place that can imitate it.  I've tried myself, but still haven't perfected it either.  However, with trial and error, I was able to come up with a baked fish recipe that, while not exactly what I remember, does hit that sweet spot of memory, if just a pinch.

While you can used store bought dried bread crumbs, with or without seasoning; grating up a stale loaf of bread gives a fresher taste. Depending on how dry the bread has become gives an idea of how fast it will toast during the baking process.

 

Baked Fish with Crumb Topping

Ingredients:

 

6 fillets (6 oz each, 3/4 to 1 inch thick) firm fleshed white fish such as cold or haddock, skin and bones removed
Salt
Ground black pepper
5 Tbsp softened butter
1 small shallot, diced
1 ½ cups bread crumbs
½ tsp garlic powder
1 tsp crushed, dried thyme leaves*
1 tsp crushed, dried parsley*

Preparation:

Preheat oven to 450F; grease a 3 quart baking dish with two tablespoons of butter. Lightly sprinkle salt and black pepper on both sides of the fish; lay fish skin side down into baking dish. If fish has a thin section (tail end), fold under to give even thickness.

In a small skillet, medium-high heat, sauté shallot in remaining butter for three minutes. In a small bowl, mix together bread crumbs, garlic powder, thyme, parsley, and shallot until bread crumbs are thoroughly moistened.

Press mixture onto top of fish fillets; bake for 15-20 minutes until fish is no longer translucent and firm to touch.

Makes 6 servings.

*Options: replace with Italian herbal mixture

Mary Cokenour

Palermo's Pizza is Far from Primo.

Palermo's Primo Thin Pizza

Website: http://www.palermospizza.com/

Every now and then I look for a frozen pizza that I can have in the freezer for spur of the moment cravings. Being in an area where the nearest decent pizzeria is an hour away, or not having the time or energy to make fresh, forces this issue to the freezer section. So, with their bragging of "third generation of the family business", "connections to Palermo, Italy", and "freshest, quality ingredients", I looked forward to a good substitute for freshly made. Sadly, I was to be disappointed, not once, but twice, as I gave this product two trials.

The first pizza I made was the "Cheese Lovers" which lists mozzarella, white cheddar (that's a Wisconsin addition, not an Italian one), provolone, parmesan and romano cheeses on the front panel; on the Ingredient listing, however, it only states cultured milk and water as the first two items. Wheat flour and tomatoes are the next two major components; less than two percent are: soybean oil, salt, sugar, olive oil, spices, garlic powder, vinegar and enzymes. Doesn't sound like much in there, and where are the Italian herbs?

Following the directions, I preheated the oven to 450F, placed the pizza on the lowest rack and waited the minimum of eight minutes. Checking on the pizza, while the edges were browned, the center still looked uncooked, so I left it in for only another minute before I smelled burning. Opening the oven, the cheese was puffed upward, while oil and cheese had begun to drip onto the oven bottom. I pulled the pizza out and wiped up the spill quickly, but my smoke alarm went off anyway.

The crust is indeed crisp and ultra thin, very much similar to "matzo crackers" or saltine crackers, but without the salt; crispy, thin and tasteless. The "robust tomato sauce" is a simple smear of tomato sauce without any seasonings; the cheeses were oily and not pleasing to the mouth. I sprinkled a little of my own seasonings onto the pizza, but it was truly not helpful; I ended up tossing it out.

I had also purchased a Pepperoni pizza and cooked that one up to see if the addition of pepperoni would be helpful to the overall product. The cooking time was longer (10 to 15 minutes), at 10 minutes it was still uncooked, at 12 minutes though it was dark and overcooked; the bottom of my oven covered in oily residue and smoking. I tossed it out, locked the oven and set the cleaning function on.

Overall, Palermo's Pizza is a waste of money, that is unless you are truly looking for a good excuse to clean your oven.

Mary Cokenour

Squash the Holidays.

Halloween is just around the corner and jack o'lanterns are being carved from large, round orange pumpkins. For Thanksgiving, spiced pumpkin pies are being anticipated; and the best pumpkin meat for those come from crookneck pumpkins. Did you know there is a winter squash that is in the same family as zucchini and yellow squash? It's the acorn squash which gets its name, not only, from the acorn shape, but from the nutty flavor of the flesh inside.

Acorn squash (Cucurbita Pepo) is low in calories, fats and carbs, since it contains no simple sugars; it is high in fiber and digests easily. A single servings contains vitamins A, C and B6; also thiamin, folate, pantothenic acid, manganese, magnesium and potassium. The squash itself can be cooked by baking, steaming or microwaving; it can be eaten right out of its shell or stuffed, pureed for soup, added to mashed potatoes, or frozen for later use. If you were thinking that butternut squash was the only versatile one, aren't you surprised now?

Like butternut squash, one of the typical ways to make acorn squash is by baking it in the oven and then coating the flesh with a butter and brown sugar mixture. As a reader of this food blog, you know by now that I do not do the typical. Oh, I did bake it in the oven, but then stuffed it where it could be eaten as a meal in itself, or as a side dish. Vegetarians would be happy with this dish, and while I add Romano cheese to it, it would be there choice depending on how strict a regime they follow.

 

Baked Stuffed Acorn Squash

Ingredients:

2 large or 3 small acorn squash
2 Tbsp plus 4 tsps olive oil
¼ each diced onion and red bell pepper
1 Tbsp minced garlic 4 cups wilted and chopped spinach, kale or broccoli rabe leaves, stems removed
¼ tsp salt
1 tsp Italian seasoning mix
4 tsps shredded Romano cheese

Preparation:

Preheat oven to 350F; line a baking sheet with aluminum foil.

Rinse squash in water and pat dry; cut in half and scoop out seeds and stringy pulp with a spoon. Place on baking sheet cut side down; bake for 30 minutes.

While squash is baking, heat 2 tablespoons of oil in a large skillet, over medium-high heat; sauté’ onion and bell pepper for 3 minutes. Add in garlic, let cook for another minute before adding the leaves, salt and Italian seasoning. Mix thoroughly and let cook for 5 minutes before removing from heat; keep warm.

After 30 minutes, remove baking sheet from oven, turn over the squash halves and place together to help hold each other upright.

Drizzle a teaspoon of oil and sprinkle a teaspoon of cheese inside each half.

Stuff with the leaf mixture; return to oven and bake for 5 minutes before serving.

Serves 4-6 depending on size used.

Mary Cokenour