Sasha's Kitchen: Momofuku Milk Bar's 'Crack' Pie

The following recipe is part of the Momofuku (David Chang) craze that has taken New York by storm.  I love the desserts at Momofuku Milk Bar.  Those of you who are familiar with Momofuku may already know about their famous Milk Bar "Crack" Pies that sell like hotcakes for $40 a pie.  The crack pies (which don't contain any crack at all, obviously) are pies made of an oatmeal cookie crust with a gooey butter & milk filling.  I was so happy with how mine came out using the actual Momofuku recipe from the Los Angeles Times adaptation.  In fact, I couldn't taste the difference between mine and the Milk Bar version at Momofuku in NYC.  So, if you are craving Momofuku Milk Bar, without further ado, here's how to make their famous "Crack" Pie.  It wasn't as complicated as it sounds from the recipe, I swear.  Actually, it was as easy as - well - pie.  It's a bit on the unhealthy side (all that butter) but oh so good as a special treat.  The recipe makes two eight inch pies so you have one to share with friends.  If you only want one, feel free to do the math and cut the recipe in half.

Momofuku Milk Bar Crack Pie (adapted from this recipe)

Cookie for Crust
2/3 cup plus 1 T flour
1/8 teaspoon baking powder (scant)
1/8 teaspoon baking soda (scant)
1/4 tsp salt
1 stick butter (softened)
1/3 cup light brown sugar
1 egg
1 cup rolled oats (scant)

Crust
crumbed cookie (above)
1/2 stick butter (melted)
1 1/2 T brown sugar
1/8 tsp salt

Filling
1 1/2 cups sugar
3/4 cups light brown sugar
1/4 tsp salt
1/3 cup plus 1 tsp dry milk powder
2 sticks butter (melted)

First, prepare the cookie.  Preheat the oven to 375 and combine the dry ingredients.  Beat the butter brown sugar and sugar in the basin of a stand mixer until light and fluffy.  Whisk in the egg, and beat in the dry ingredients, before stirring in the oats.

Spread on a cookie sheet like one big giant cookie.  Bake until golden brown for about 20 minutes.  Allow to cool.  Once cooled, crumble by hand, or in a food processor.  I was lazy and used my food processor.  Mix the crumble with the melted butter, brown sugar and salt in step two to make the crust.  Spray two eight inch pie dishes with PAM and press the crust into each shell to form a conventional pie crust.  Set the shells aside while you prepare the filling.

Heat the oven to 350.  Combine the brown sugar, salt and milk powder.  Whisk in the melted butte,r heavy cream and vanilla.  Gently whisk in the egg yolks.  Divide the mixture and use to fill the two shells.  Bake the shells for 15 to 20 minutes at 350 and then at 325 for another 10 minutes.  Remove the pies to cool on a rack when they are only slightly "jiggy" and are golden brown.  Refridgerate until chilled and dust with powdered sugar.  Serve chilled.  Yum!

Sasha's Kitchen: Momofuku Milk Bar's 'Crack' Pie

Sasha's Kitchen: Corn Chowder With Crab, Potatoes and Mushrooms

The following recipe was inspired by my desire to prepare a crab and corn chowder.  I researched a number of recipes and was loosely inspired by a recipe from an old issue of Gourmet magazine.  However, I made a number of changes, especially changing the spice mixture of the chowder.  The end result was good, but perhaps a bit on the busy side with a variety of different vegetables.  Next time I make the chowder, I think I will adapt the recipe further.  Here's what I plan to change the next time I make the recipe:  I will leave out the celery and leeks to make the recipe less busy, and I will puree the corn as a variation.  However, in my opinion, it was lovely this way, as well.  In addition, in the summer, it would be nice to prepare the recipe using fresh ears of sweet corn, but since it's only March, that was not an option for me at this time.

Despite my desire for the perfect chowder, this recipe was still very enjoyable and had a lovely texture.  I highly recommend making it, but encourage readers to make the variations that I suggested to make the soup a bit less complex.  Still, the broth had a lovely flavor and the potatoes, mushrooms, crab and corn all complimented each other nicely.  I have written the recipe below with the changes I will make next time incorporated.

Crab Corn Chowder (loosely adapted from this recipe)
4 cans of organic corn
3 cups whipping cream
4 cups low sodium chicken broth
1 cup chopped onion
1 cup chopped leeks [I suggest omitting these next time]
1 cup chopped celery [I suggest omitting these next time]
20 small baby golden potatoes
6-8 oz baby bella mushrooms
1 1/2 tsp ground fennel
1 1/2 tsp ground paprika
1/2 tsp cayenne pepper
pepper to taste
2 T butter
3/4 lb lump crabmeat
2 T sherry
1 tsp fresh thyme leaves
chives

First, puree the corn, or leave the corn whole (I might try pureeing next time in a miniprep).  Then, combine the corn with the whipping cream and chicken broth and summer for five minutes.  Set aside.

Heat 3 T of canola oil in a large saute pan.  Add the onions, fennel, potatoes, cayenne pepper and paprika.  Also add the leeks and celery if you are using them (I plan to leave them out next time to make the soup a bit less busy and to focus more on the other flavors).  Saute about 15 minutes until the vegetables are tender, including the potatoes - until the point that they are about halfway cooked.  Add mixture to the broth and simmer until the potatoes are tender, for about another 10 minutes.  Add some pepper to the broth, to taste.

Saute the mushrooms in a separate pan with the butter and sherry, and add to the soup.  Saute the crab in a bit of canola oil.  To serve, place a bit of crab in each bowl and top with chowder.  Season with pepper and chives.

This soup was enjoyable, but is a bit off from what I had hoped for when I was craving a crab chowder. I think it would be even better with the variations I suggest, and I think I will explore additional modifications the next time I am inclined to work on the recipe.

Sasha's Kitchen: Corn Chowder With Crab, Potatoes and Mushrooms

Eric's Kitchen in Jersey City: Shrimp & Mushroom Dumplings

Another dumpling recipe for the food blog! While these look just like my last recipe from the outside, they are filled with Shrimp and Shiitake mushrooms and so they taste pretty different. Sasha recommended trying to make my own wrappers this time but after looking at a few recipes online and trying to find the ingredients with no success I settled on using the same old wrappers I've always used. They came out great in the end and I definitely recommend this recipe for the filling at least!

Ingredients:
1 package of gyoza style dumpling wrappers
1.5 lbs. raw shrimp, cleaned and cut into thirds or fourths depending on the size
1-1.5 cups shredded red cabbage
4 large shiitake mushrooms, chopped
2 bunches of scallions, chopped
1-2 tbsp soy sauce
chili and sesame oil
1 tbsp or 1 clove minced garlic
chopped fresh ginger and or water chestnuts are also a great addition

These are pretty simple to make but require a great deal of time. If your wrappers are frozen make sure to thaw them thoroughly ahead of time. Then I chop up everything and put it in a large mixing bowl and give myself some surface area to wrap the filling. For the filling this time I decided I really wanted the shrimp to be the main ingredient so I made sure the pieces weren't too small and bought some decent sized shrimp. I made the mistake once of using salad shrimp. I will never do that again. Also make sure you add a little soy sauce to the filling mixture as it really brings out the flavor.

I tried to make sure each dumpling had about the equivalent of a whole shrimp as well as a decent amount of everything else. I placed this on the wrappers and you need to wet the edge of the wrapper with a little water and then just fold it up and press the edges firmly together. Try to make sure that they are nicely sealed as they don't cook as properly if they aren't.

When cooking these I use a combination of sesame oil and chili oil to handle the heat well and to give some kick. I'd put maybe a tablespoon of each in a large frying pan and let it get nice and hot before adding the dumplings. I fit as many in the pan as possible just because I'm usually making a large amount of these which is fine since they freeze well and can be reheated in an oven or toaster oven after thawing. It's good to leave them in the pan, uncovered until they are nicely browned on the bottom. You don't want to be eating raw shrimp but I also wouldn't recommend pre-cooking the shrimp as they might get overdone.

After they are browned on the bottom I turn them to brown on the side as well and pour a little water in the pan (maybe 1-2 tbsp) and immediately cover it, letting them steam until the water is mostly absorbed. Again this helps ensure that the shrimp cooks fully and usually helps tighten the wrappers. In the end you get a nice crunchy and slightly spicy shrimp dumpling. I usually end up serving it with some bottled dumpling sauce but making your own is pretty easy and usually just involves some rice wine vinegar, garlic, ginger, scallions and soy sauce. Pretty much what we used during our Mongolian Hot Pot as a dipping sauce.

Also see Sasha's Lamb Dumplings and Molly's Pork Hash.

Eric's Kitchen in Jersey City: Shrimp & Mushroom Dumplings

Sasha's Kitchen: Pupcakes! Pug Puppy Cupcakes

Most of my food posts are recipe oriented.  I like to encourage readers of this blog to try new recipes that have worked well for me and made my family happy.  However, I also enjoy exploring the link between food and art.  I recognize that some of my cupcake recipes are probably not the most practical for those of you at home to try out, but are fun to read about nonetheless.  In exploring the link between food and  art, I previously did a series of pop art cupcakes where I replicated different modern art paintings by putting them into cupcake designs.  Over the weekend, I had a couple extra s'mores cupcakes from my most recent cupcake recipe, and decided to create a couple of one-off cupcakes that personified an important member of my family -- my dog, Dakota.

I have a pug, and I absolutely adore the breed.  Between the snorting, affectionate but playful antics, and the cute wrinkly faces and compact bodies, I think pugs are one of the greatest breeds of dogs on the planet.  Mine is sweet and spunky and an integral part of our family.  Her second birthday is coming up in April, so in honor of that, and in the spirit of creativity, I decided create pug puppy cupcakes -- which I refer to affectionately as "pupcakes."

My pupcakes were created using ready-made colored fondant in neutral colors.   I have not made my own fondant -- yet (it's a matter of time, really).  However, I have a series of cupcake projects planned that require large amounts of different colored fondant that are probably going to necessitate making it myself to get the colors right.  For this project, though, I purchased a package of Wilton neutral fondant from NY Cake.  The package came with fondant in two shades of brown, black and a peach fleshy color.  These are the perfect colors for making pugs!  I think that my pupcakes personify what I love best about pugs - that sweet wrinkly face, the big eyes and so much dog in such a small package.

Sasha's Kitchen: Pupcakes! Pug Puppy Cupcakes

Sasha's Kitchen: Food & Wine Pairing: Amaretto Panna Cotta & Wagner Vineyards Riesling Ice Wine

I recently received several bottles of wine from New York's Wagner Vineyards, on the shores of Seneca Lake, as a gratuity, to review for this website.  Because I love Ice Wines, was so excited that I could hardly wait to do my first pairing, with the 2007 Wagner Vineyards Riesling Ice Wine.

Wagner Vineyards, on New York's Finger Lakes Wine Trail (specifically Seneca Lake), is well known, and the recipient of numerous prestigious awards, for their Rieslings and Ice Wines.  They are one of the premier New York State Rieslings that have put Finger Lakes Wineries on the map.  Wagner is an Estate Winery, which means that all of the grapes are grown on vineyards located at the winery, for use in its wines.  It is one of the top Riesling and Ice Wine producers in the Finger Lakes and I am excited to have the chance to taste and review some of their wines.

I paired the 2007 Wagner Vineyards Riesling Ice Wine with my Amaretto-flavored panna cotta, topped with passion fruit caramelized apples.  The wine was a lively, fragrant and exciting Ice Wine.  It was not quite as sweet as the Canadian Ice Wines that I tasted on my wine tasting trip in Ontario.  However, it was a welcoming fruity dessert wine that was mild in its sweet overtures.  The wine had the pleasant aroma and taste of apples and raisins with tropical undertones.

I thought that the Wagner Ice Wine complemented the panna cotta nicely, and brought out the flavors in the amaretto and apples that incorporated into the dessert.  This was one of my favorite ice wines to date - a truly exemplary wine.  It was perfectly matched to the panna cotta.  The passion fruit used to caramelize the apples highlighted some of the tropical flavors in the Riesling Ice Wine as well.  This is not an overpowering dessert wine, but is a pleasant fruity Riesling Ice Wine.  It would also pair nicely with goat cheese or with creme brulee.  My husband and I really enjoyed it!

The panna cotta is quite easy to make, just allow a couple of hours for the dessert to solidify.  I chose to make it amaretto flavored because I have vast quantities of Amaretto from my liqueur making adventures (click here for my Amaretto recipe).  Below is my recipe for Amaretto Panna cotta, which I developed after looking at numerous recipes for plain panna cotta and creating my own that incorporated the subtle, sweet almond flavoring.  My recipe made three desserts, although this depends on the size of the bowls that you use as molds.

Sasha's Amaretto Panna Cotta With Caramelized Apples
1 envelope gelatin
2 1/2 T cold water
1 cup heavy cream
1/2 cup whole milk
1/4 cup sugar
3 T Amaretto
1/3 cup passion fruit juice (for apples)
3 T sugar (for apples)
1 apple, peeled and sliced

To prepare the panna cotta, add the water to the gelatin.  Meanwhile, combine the cream, milk and sugar (a quarter cup) over medium heat and mix until the sugar is dissolved.  Add the amaretto and the gelatin and stir over medium heat until the gelatin is dissolved.  Do not allow the mixture to boil or bubble.  Pour into small glass bowls or ramekins, and refrigerate for two hours.  When the panna cotta is chilled, cut around the sides with a knife or toothpick until it comes out of the mold when you flip it over (this is a bit tricky, and I found the toothpick worked best to loosen the panna cotta).  I also caramelized some apple slices in 1/3 cup of passion fruit juice with 3 T of sugar and used these to top the panna cotta because the apple flavor complemented the Wagner Riesling Ice Wine so nicely.

Click here to read my wine pairing of Heron Hill Winery's Riesling With Cheese Fondue and click here to read my pairing of Rooster Hill Winery's Riesling with Apricot Almond Couscous.  Click here for my review of Ontario Ice Wines and here for Michelle's Review of Ontario Ice Winery Lailey Vineyards.

Sasha's Kitchen: Food & Wine Pairing: Amaretto Panna Cotta & Wagner Vineyards Riesling Ice Wine

Sasha's Kitchen: Romaine Salad With Goat Cheese Fritters, Dried Cranberries, Pecans & Passion Fruit Dressing

Last week, I had a wonderful salad with goat cheese fritters, pumpkin seeds, boston bibb lettuce and dried cranberries at the Farm On Adderley (click here to read my review), I was inspired to create a similar salad using goat cheese fritters.  I had tried to deep fry goat cheese years ago in making a salad and it was a disaster - the goat cheese melted during the frying process. This time, I did a bit of research and learned that the process would work effectively if you freeze the goat cheese for about 45 minutes (not longer) prior to the battering and frying.  It worked, and the salad was a huge success at my Saturday brunch with our guests.

For the salad dressing, I did a unusual take on a fruit reduction vinaigrette and created my own passion fruit reduction using some Welch's passion fruit juice that I purchased at the grocery store.  The dressing was sweet but complemented the goat cheese and the tangy dried cranberries in a lovely way, and had the distinct flavor of passion fruit that I love so much.  Another note, I absolutely would have loved to use Boston (Bibb) lettuce with this salad, but it wasn't available fresh right now at my grocery stores and organic market so I had to settle for romaine, which was pretty good, as well.

Sasha's Romaine Salad With Goat Cheese Fritters, Dried Cranberries, Pecans & Passion Fruit Vinaigrette (4 salads)
Large head of romaine lettuce or Boston (Bibb) lettuce (2 heads if you use Boston lettuce)
dried cranberries
chopped pecans
8 oz goat cheese
2 eggs
dried bread crumbs (I recommend using plain bread crumbs, not Panko for this recipe)
2 cups passion fruit juice
1/2 cup canola oil

To prepare the goat cheese fritters, form the goat cheese into 12 balls.  Put in the freezer for about 45 minutes.  Remove frozen balls of goat cheese from the freezer, batter in beaten eggs, and coat with breadcrumbs.  Deep fry following the instructions for your deep fryer, or in a large pot with a couple inches of oil.  If you are using a hot pot, about three inches of canola oil and a heat setting of about 350 degrees is what my husband used (yes, it's true, Brad did the deep frying, not me because I hate deep frying!)

To make the dressing, reduce the passion fruit juice to about 1/2 a cup by heating on high for about 20 minutes or so.  Then, mix with the canola oil to form a dressing.  Assemble the salads with the lettuce, pecans, goat cheese balls and dried cranberries.  I was very happy with the reception I got from this salad from our brunch guests!

Sasha's Kitchen: Romaine Salad With Goat Cheese Fritters, Dried Cranberries, Pecans & Passion Fruit Dressing

Eric's Kitchen in Jersey City: Bacon, Mushroom & Spinach Quiche

My Mom makes amazing quiche and I wanted to try and it make it like she does but she was away on vacation and so I couldn't get her recipe. So I looked up how to make a healthier pie crust online (see below) and looked in my copy of the Joy of Cooking book for a recipe for the filling. I used their Quiche Lorraine recipe as a guideline and added sauteed mushrooms and spinach.

Crust: (from this wonderful website)
1.5 cups whole wheat flour
3/4 tsp sea salt
2 tbsp whole milk
1/2 cup olive oil

So obviously you need to make the crust first. This recipe is great for things like quiche or maybe even a cheesecake as it's a very crumbly crust, almost like graham cracker crusts. I wouldn't recommend it for pies although I've never made a pie! Preheat the oven to 375 and mix your salt and flour first. Combine the milk and oil and then add them to the flour mixture. Mix it all thoroughly and then form it to your pie pan. I used a glass Pyrex pan and greased it slightly with olive oil Pam. Bake for 20 minutes.

Filling:
3 eggs
2 cups whole milk
1/2 lb. bacon, cooked and crushed into bits
1/2 package baby bella mushrooms
handfull fresh spinach
1/3 cup onion, chopped
pinches of white pepper & paprika
1/2 cup shredded Gruyere cheese

For the filling, I started with the bacon. I cooked it until crispy and let it dry on some paper towels and removed MOST of the fat from the pan. My mom would kill me for doing this as she's a total health nut, but I then cooked the mushrooms and onions in the remaining bacon fat with a little black pepper. It just seemed like a waste to not use it and it gives such a good flavor. When the mushrooms and onions were soft I added the spinach for just a few seconds until it was wilted and then set these aside.

To keep your crust from getting soggy you can brush it with an egg white before adding your other ingredients. Preheat the oven to 375 or if you're doing this all at once leave it hot. The recipe then said to crumble the bacon and make a layer at the bottom of the crust and then add your shredded cheese on top of that. I wondered at this point if the filling would mix properly or if everything would be at the bottom but continued and added the mushrooms, onions and spinach on top of the cheese.

You then want to combine the the eggs, milk and spices and pour these on top of the other ingredients. You will notice that many of them will float, giving you a more evenly mixed filling. Bake this for about 40 minutes until it's nicely browned on top. Next time I may add another layer of cheese to the top to help it brown even more. In the end you should have a nice, fluffy and delicious meal or snack for any time of the day.

Eric's Kitchen in Jersey City: Bacon, Mushroom & Spinach Quiche

Sasha's Kitchen: Toasted S'mores Cupcakes And A Cupcake Necklace Giveaway!

I love s'mores.  Ever since I was a kid, s'mores over a campfire were one of my favorite summertime treats. I liked a deeply toasted marshmallow,  all gooey and browned, sometimes even a tad on the burnt side.  When my husband and I got married, on the first night of our honeymoon we had s'mores for dessert at out hotel, The Grand Wailea in Maui.  That was the perfect setting for lovely beachside/tableside s'mores on a September night.  Cupcakes are my favorite baking project, so for the start of a beautiful spring, it was only natural for me to prepare a s'mores cupcake.  These s'mores cupcakes weren't toasted campfire-side, but they were toasted using our kitchen torch (more commonly used in creme brulee preparation).  They incorporate all three elements essential to genuine s'mores: toasted marshmallow, chocolate and graham cracker.  I made these on the perfect Friday night with one of my favorite people and sous chefs, my friend and cousin Alicia.  They were also the perfect dessert to our Saturday brunch yesterday that we hosted for some close friends.

The marshmallow frosting was perfect - it toasted exactly like a true marshmallow would have in the campfire, and even crackled the same way as a marshmallow when contacted with the creme brulee torch.   I suggest making these to bring back memories of those perfect summer nights when you were a kid.  These are also perfect to make with children if you don't have the opportunity to make it to a real bonfire.  They taste completely authentic and are fun to prepare.  The recipe is below, but first, I am providing details on my very first site giveaway!

CUPCAKE NECKLACE GIVEAWAY DETAILS:  Also, I am giving away two cute glass cupcake necklaces from New York Designer Moon & Star Designs to two lucky readers of this blog!!!!!
To enter in this Giveaway, 1) comment on this post with your email address or 2) or send an e-mail to giveaways@akitcheninbrooklyn.com.  You must be a follower of this blog on the follower tab (located midway down on the right sidebar of the blog, since I am not sure if this link will work) OR a fan in my facebook fan group to enter because I want to reward facebook fans and blog followers.
You will get one entry in the giveaway if you are a facebook fan and a second entry if you are a follower.  So, if you are not already a google follower or a facebook fan, please both to get two entries.  You must also reside in the United States to Enter.  This giveaway will be ongoing until Midnight Sunday April 4, 2010.  One of the glass necklaces is pictured below from Moon & Star Designs:

TOASTED S'MORES CUPCAKES RECIPE (Derived and adapted from this recipe on Martha Stewart's Website) (makes 2 dozen; feel free to halve the recipe to make less)

2 1/4 cups plus 2 T sugar (for cake)

Additional 1/4 cup sugar (for graham cracker crust)

1 1/3 cup all purpose flour

3/4 cup plus 1 T dutch process cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

Marshmallow Frosting Recipe (I used this recipe)
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract

Preheat the oven to 350 Degrees.  Line two muffin tins with cupcake liners.  Combine the dry ingredients (flour, baking powder, baking soda, salt, cocoa and sugar) in a mixing bowl.  In a large bowl, combine the eggs, milk, oil and vanilla.  Put in a mixer and combine the wet and dry ingredients, scraping down the sides of your mixer as you mix on medium speed.  Add the boiling water and stir to combine.  Set aside.

Combine the graham cracker crumbs, remaining 1/4 cup of sugar and butter.  Place 1 tablespoon in each cupcake liner and press into the bottom of the cupcake liner.  Bake for 5 minutes at 350 until lightly browned.  Then, add the cupcake batter to each cupcake, about 3/4 of the way full.  Bake at 350 until done (testing with a toothpick) for about 20 to 25 minutes.  The toothpick should come out clean when the cupcakes are done.

Prepare the Marshmallow frosting by placing the sugar, egg whites and cream of tartar in a metal bowl over summering water in a double boiler.  You can simply use a small metal bowl floating in a pot of simmering water.  Whisk or stir  constantly until the sugar is dissolved, over medium heat, for 3-4 minutes.  Stir in the vanilla and transfer to your stand mixer.  Fit the mixer with the whisk attachment and beat on high until it forms a marshmallowy-meringue.  You will need to beat continuously on high for five to seven minutes until the marshmallow frosting looks like the picture below.  You will need a stand mixer (or at least a hand mixer) to make this frosting.

Froast the cupcakes using a frosting bag fitted with a plain round or french tip.  I used a french tip.  Then, follow the instructions for your creme brulee torch to toast the marshmallow frosting.  It toasts very quickly, just like a marshmallow would in intense heat. Thus, you will only need to brulee each cupcake for no more than 15 seconds.  Like I said above, when you eat this, it is just like eating a s'mores, only in cupcake form.  These were enjoyed by all of our friends who got to try them!

Cupcake

Sasha's Kitchen: Toasted S'mores Cupcakes And A Cupcake Necklace Giveaway!

Sasha's Kitchen: Baked Ziti With Lamb Sausage (and Details on Tomorrow's Upcoming Giveaway)

Baked ziti is one of my favorite pasta dishes, so it is time to share this dish with my readers.  I actually prepared the baked ziti on Thursday evening, but I took a day off of writing on Friday.  This baked ziti has a twist in that I like to incorporate some kind of sausage.  I have prepared this dish with either lamb sausage  or chicken sausage.  Both are delicious combinations with the ricotta and mozzarella cheeses, although this recipe was prepared exclusively with the lamb sausage.    In addition, I made my baked ziti with a homemade pasta sauce.  I discovered that taking photos of baked ziti is quite challenging because it is a very messy looking dish, inherently.  Thus, I attempted to "dress it up" for the picture with some artfully positioned basil leaves.  Finally, baked ziti is notoriously unhealthy, but I have attempted to reduce this by using skim milk ricotta cheese.  You could also use lowfat mozzarella, but this takes a bit of the pizazz and flavor out of the dish (and really, completely lowfat wouldn't be as much fun, right?)  This dish is a classic in my home - messy to prepare but not too difficult, and always satisfying.

Sasha's Baked Ziti With Lamb Sausage


1 box ziti noodles (1 lb)
1 lb fresh lamb sausage (cut into 1/2 inch pieces)
2 28 oz cans diced tomatoes
1 tsp dried oregano
2 tsp dried thyme
2 tsp dried rosemary
2 tsp onion powder
1 tsp dried basil
 2 cloves garlic, diced
1/2 cup red cooking wine
16 oz fresh mozzarella cheese (sliced or torn into small pieces)
15 oz skim milk ricotta cheese
1/2 cup parmesan cheese.

Cook the pasta and set aside.  Saute the lamb sausages and set aside. In a pot, combine the tomatoes, seasonings, garlic and red wine and bring to a boil.  Reduce and simmer for about twenty minutes until the sauce comes to the proper consistency.  In a separate bowl, combine the mozzarella and ricotta cheeses.

Next, spoon about half a cup of sauce into your lasagna pan.  I have an Emile Henry blue lasagna dish that I absolutely love.   I must confess that I have a fascination, almost an obsession with pretty solid color cookware - both Le Creuset and Emile Henry.  Next, layer the pasta, then the cheese mixture, then the sausage, then repeat with another layer of sauce, pasta and cheese.  Top with some remaining sauce and sprinkle with the half cup of  parmesan cheese.  Bake covered with a piece of tin foil for thirty minutes at 350 F.  Then take off the tin foil and bake for another 15 minutes.

I have a giveaway that I am going to introduce tomorrow of some exciting cupcake necklaces.  The giveaway will be open to my followers on google blogger and to my facebook fans, so please sign up as a follower (check the sidebar) and a facebook fan (top of the sidebar) to win a lovely glass cupcake necklace from New York designer Moon & Star Designs.  Stay tuned for tomorrow's post for details on how to win!

Sasha's Kitchen: Baked Ziti With Lamb Sausage (and Details on Tomorrow's Upcoming Giveaway)

Margie’s Kitchen in Boston: Rum – Part II

Gingerbread with Rum Butter
There are some interesting rum-based recipes in the Beatrix Potter’s Country Cooking (1995) by Sara Paston-Williams. A word of warning, the recipes are reflection of the Lake District area where Potter lived. Some people might be offended by the recipe for RABBIT CASSEROLE WITH CHEESE AND HERB DUMPLINGS!

Warm Sticky Gingerbread with Cumberland Rum Butter (page 111)
1 cup black treacle (molasses)
1 cup demerara sugar (raw cane sugar; I used brown sugar)
1 cup butter (I used 1 and ½ sticks)
2 large beaten eggs, beaten
2 ½ cups “strong plain flour”
Pinch salt
1 ½ tablespoons ground ginger
1 ½ tablespoons ground cinnamon
Sprinkle nutmeg
1 ¼ cup warm milk
2 teaspoons baking soda

Rum Butter (1/2 recipe)

½ cup soft brown sugar
⅛ Whole nutmeg, freshly grated (1 ½ teaspoons)
2 Tablespoons dark rum (less for more solid butter mix)
¼ unsalted butter

Some of the terminology used in this cookbook may require a British reference source.

Pre-heat oven to 300° F.

“Put treacle, sugar and butter in saucepan and melt over a gentle heat, stirring all the time. Remove from heat and stir in the beaten eggs. Sieve the flour with the salt and spices into a large mixing bowl and stir in the melted treacle mixture. In a separate bowl, pour the warm milk over the bicarbonate of soda and stir well. Add the flour and treacle mixture and mix together well.”
“Pour into greased and line 20-cm (8-inch) square cake tin and bake in the centre of a cool oven for about 1 hour, or until firm to the touch.”
“Meanwhile, to make the rum butter, mix the sugar, nutmeg and rum in basin. Melt the butter and pour over the other ingredients. Mix well, then pour into a bowl and leave to set. The butter is ready to use, but can be kept in a cool place, well-covered, for several weeks. If you find it too sweet for you, reduce the quantity of sugar by half.”

Serve gingerbread warm with the rum butter. I also like serving it with lemon curd or hot lemon pudding.

Margie’s Kitchen in Boston: Rum – Part II

Sasha's Kitchen: Restaurant Review of 'The Farm On Adderley'

The best brunch in New York City isn't in Manhattan.  And, Park Slope brunch might be getting a run for its money too.  I have long said that Rosewater in Park Slope has the best brunch in New York City, but the race is now a tie.  I had one of the best brunches of my life last weekend at a small farm-to-table style organic restaurant in Ditmas Park called 'The Farm On Adderley.'

It was a bit of a trip on the subway to get to Ditmas Park, about five stops past Atlantic Avenue on the Q train to Cortelyou Road, but well worth the trek.   The Farm On Adderley is no secret to those who live in the surrounding neighborhoods.  It was a 30 minute wait for a table for prime sunday brunch, and this restaurant was clearly the number one place in the neighborhood, surrounded by lovely, charming Victorian era homes.  Yes, this is still Brooklyn, but you have officially entered suburbia.  I loved every minute of it, from the wonderful farm fresh, seasonal ingredients used in my brunch, the friendly service, to my walk around the neighborhood filled with Victorian homes that qualifies as part of the Midwood Section of Brooklyn.  I had never been to Ditmas Park before, but I will be back for dinner at the Farm On Adderley soon!

The menu looked too amazing for my husband and I to stick to one entree a piece.  And why should we?  The menu was extremely reasonably priced.  All of the foods on the menu are prepared using exclusively farm fresh, seasonal produce from various organic and humane purveyors and farms.

We started off by each ordering a pot of lovely tea.  I selected the White Rose Melange tea, while Brad ordered the Unity Botanical Blend.  Then, we shared a salad, the Bibb Salad with pumpkin seeds, cranberries and goat cheese fritters, which hit the spot.  I enjoyed it so much that I am going to try preparing my own version of the salad this weekend.

For our entrees, I ordered the creative Red Flannel Hash, a dish prepared with cured corned beef, an egg sunny side up and beet puree.  The combination of the farm fresh beets with the cured corned beef was stellar.  This dish ranks very close to the top of brunch dishes I have had in my ten years living in New York.  My husband ordered a bit more traditionally - sausage, potatoes and eggs.  His dish was equally impressive and delicately prepared to perfection.  We also had a side of cheddar cheese grits, a dish that seems so easy, yet it was absolutely mouth watering.

Finally, we had two slices of sea salt chocolate chip brioche for dessert.  It would never have occurred to me to prepare brioche with a combination of chocolate and salt in the first place.  What a wonderful idea.  The combination was perfect and maintained the delicacy of the brioche, preventing it from being overly sweet.  This was the complete package, a delightful brunch from start to finish.  None of the dishes we ordered were overly complex, but the Farm On Adderley did all the little things right to create a charming and mouth watering brunch in a delightful ambiance, with wonderful service to match.  As I said above, we will be back for dinner very soon indeed.

Sasha's Kitchen: Restaurant Review of 'The Farm On Adderley'

Matt's Kitchen in D.C. - Prize Winning Cheesecake Brownies

I work as a judicial clerk at a court located in the District of Columbia. One of the judges on this court (not the judge I work for) recently held a "brownie bake-off" - an event he apparently holds traditionally as part of pre-St. Patricks day festivities. I'm not sure why brownies, exactly, but my competitive spirit and culinary ambition drove me to enter the contest. The first thing I did was to enlist the help of my trusty co-clerk, who I will call Brigitte (not her real name). We decided to each choose a brownie test recipe and make it, and then compare notes. I opted for a cheesecake brownie using marscapone cheese, while she opted for a cocoa-powder based brownie that can only be described as "ultra-chocolatey." We then brought our creations to chambers for our co-workers to sample and provide feedback. Brigitte's came out quite well - they looked attractive, and delivered a deep and not-too-sweet chocolate dose. Mine were more of a failed attempt, unfortunately - the cheese didn't really set properly and browned in an unsightly manner in the oven. The feedback we got was consistent - Brigitte's chocolate brownie was superior, but tasters really liked the cheesecake angle if I could just figure out how to execute it better. So Brigitte and I agreed that I would try to make a revised version over the weekend that combined and improved our respective versions. To boost the cheesecake, I settled on the idea of using half marscapone and half cream cheese, thinking that maybe the cream cheese would help with the consistency and add some tang. Originally I had only added half an egg yolk, but this time I would add one egg yolk plus a whole egg. Finally, I would make a quick chocolate sauce to drizzle over the top, which would add a boost of chocolate flavor and help mask any imperfections in the cheesecake layer. This second recipe was much more successful, so I have included it below.

Finally, as you may have guessed, I am happy to announce that we won 2nd prize for our efforts. There were 21 contestants, so the competition was pretty fierce. Most importantly, our brownies were swept clean before any of the other entries during the post-judging "public consumption." This is the first cooking competition I have ever entered, and while admittedly not "Iron Chef," I am exceedingly happy it went well. Hope you enjoy the recipe -

Cheesecake Brownies

For the chocolate layer:

10 tbsp. butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder (natural or dutch processed)
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs
1/2 cup all-purpose flour

For the cheesecake layer:

4 oz. marscapone cheese
4 oz. cream cheese
1 egg plus one egg yolk
1/3 cup sugar
1/4 tsp. vanilla

For the chocolate sauce:

2 oz. bittersweet chocolate
2 tbsp butter
1/8 cup sugar
1/4 tsp. vanilla
1/8 cup water

Preheat the oven to 325, and line an 8x8 pan with tin foil, leaving edges sufficient to lift the cooked brownies out later.

For the chocolate layer: Using a double boiler or a mixing bowl standing in a pan of simmering water, melt the butter gently and slowly add the sugar, cocoa powder and salt. Don't worry if it looks grainy, it will smooth out eventually. Take the mixture off the heat and let cool slightly, then add the vanilla. Stir in one egg at a time, stirring to incorporate completely, then stir in the flour. The mixture should be smooth now - put it into the lined pan and level it off if necessary.

For the cheesecake layer: Add the marscapone and the cream cheese to a mixing bowl and add the eggs, sugar and vanilla. Stir until the mixture is smooth and liquid. Pour it over the chocolate mixture.

Bake the brownie batter for around 30-35 minutes, until the cheesecake is set and a cake tester comes out with a just a small amount of batter on it from the chocolate layer. Remove from the oven and let cool. In the meantime, make the chocolate sauce:

For the chocolate sauce: Chop the chocolate and heat it with the butter in the double boiler or in a small saucepan sitting in a larger pan full of simmering water. Add the sugar and vanilla and stir. Add the water very gradually, getting it to the consistency you want - it should be pourable but slightly thick, not too watery. When the brownies have cooled, use the sauce to create designs on the top, or just splatter it Jackson Pollack-style if you want.

Finally, put the brownies in the freezer until they are cold and on the verge of freezing (don't forget about them!) , then remove them, lift out the tin foil and slice the brownies however you like. They will be much easier to slice cleanly once they have chilled down (however, they are best when served at or near room temperature).

Matt's Kitchen in D.C. - Prize Winning Cheesecake Brownies

Eric's Kitchen in Jersey City: Blackened catfish tacos

This is another 'healthier' dish that I really like. You can make it with almost any mild white fish but we chose catfish this time since it looked fresh at the store and it wasn't too expensive. The first time I had fish tacos was out in L.A. and I've loved them ever since. The first ones I had had breaded and crispy fish, shredded cabbage and a tangy, creamy sauce. I decided to try and replicate this sauce by making a tomato, cucumber slaw with lime juice, fresh cilantro and mayo. I was pretty happy with the results. I have no idea how close I actually was to what I originally tasted out west.

Ingredients: (Should serve about 4)
1 lb. fresh fish
half a cucumber, diced
1 small tomato, diced
1 tbsp chopped cilantro
2 small limes
2 tbsp light mayo
whole wheat flour tortillas
Guacamole
Some shredded red cabbage

I usually bread my fish fillets in breadcrumbs and chef prudhomme's blackened redfish magic and saute them until they are crispy but this time I decided to avoid the breadcrumbs, flour and egg whites and just use the redfish magic spices and saute it in sesame oil and lime juice. I find that sesame oil is perfect for cooking fish in terms of the flavor it imparts and it takes high heat very well for blackening.

For the sauce I simply mix up the tomato, cucumber a lime's worth of lime juice and some light mayo and black pepper. In the end you have a filling and satisfying meal that really isn't too bad for you. You could probably even cut out the mayo to make it healthier but I think it gives the sauce a nice consistency.

Eric's Kitchen in Jersey City: Blackened catfish tacos

Sasha's Kitchen: Honey Cornflake Chicken With Tropical Mango-Pineapple Salsa

I really need to take a vacation.  There are times (especially during the winter) that I feel as though I need and deserve a tropical escape, but just don't get the chance to take one.  Unfortunately, this has been one of those winters of discontent in this respect.  I hope to make it to a tropical place or at least a warm beach in the coming months.  But, until then, I can at least incorporate some tropical flavors into my culinary creations.  I created a crunchy honey crust for tonight's chicken entree, but instead of using breadcrumbs, I decided to crunch up cornflakes, and adhere them to the chicken with a bit of egg and honey.  Crunching up the cornflakes (rather than leaving them whole) is preferable because it increases the surface area of the flakes and allow them to adhere better to the chicken.

I also decided to bake the chicken, which makes this dish much healthier than if it were sauteed in butter, or even in Canola Oil.  This does not take away from the honey crunch flavor of the chicken.  The honey adds a bit of sweetness as well.  Finally, I prepared a simple salsa using mango and pineapple to add that tropical flavor to bring me back to my last well-earned vacation.

Sasha's Honey Cornflake Chicken With Mango-Pineapple Salsa
1 lb skinless, boneless Empire Chicken Breasts
2 eggs
2 T honey
crushed cornflakes (crushed with your hands)
1 diced mango
1/2 cup diced pineapple
1/4 cup diced red onion
2 T lime juice
1 T cilantro

Beat the eggs and honey with a whisk until well combined in a medium sized bowl.  Dip the chicken filets into the egg-honey mixture to coat the chicken, before dipping the coated chicken into the crushed cornflakes.  Bake until the chicken is cooked through at 350 F.

To prepare the salsa, combine the mango, pineapple cilantro and lime juice.  Top the chicken with the salsa.  Close your eyes and transport yourself to a tropical paradise.  This easy dish was quite enjoyable.

Sasha's Kitchen: Honey Cornflake Chicken With Tropical Mango-Pineapple Salsa

Sasha's Kitchen: Homemade Tomato, Rosemary, Basil Focaccia Bread

Over the weekend, I decided to try making another type of bread.  I have somewhat of a fascination with breadmaking these days, between challah, brioche and beer bread, in part because I love making things fresh from scratch, like a true Brooklyn girl.  Heck, I've even made my own bagels - and I live in New York after all, home of the world's best bagel!

I recently decided to try making homemade focaccia.  Focaccia baking is a bit of an art form, as there is quite a bit of room for variation.  However, in the end, it basically requires a quality homemade pizza dough.  The possibilities for preparing your own focaccia are endless, so the recipe I devised below is really just a primer.  To make focaccia bread, most people will press the ingredients of their choice into the bread dough.  This can include fruit, dried fruit, herbs, nuts, tomatoes, garlic, and an assortment of vegetables.  Thus, your focaccia can be a basic sandwich bread, or it can be a dessert focaccia if you tend towards dried fruits and nuts that are on the sweet side.  This was actually quite easy to make, and provided me with a great delight because I love making just about anything from bread to cordials to cheese from scratch.  It also good if pressed with meats and spreads into a sandwich in a panini machine.

Sasha's Homemade Tomato, Rosemary & Basil Focaccia Bread

1 packet dry active yeast
1 T sugar
1/8 cup olive oil
1/2 tsp salt
2 cups flour
3/4 cup warm water
4 small organic tomatoes, off the vine
fresh rosemary
fresh basil leaves
1 T butter or canola oil

To prepare homemade focaccia, activate or proof the dry active yeast in the warm water (with the sugar) for 10 minutes until bubbly and foamy.  Mix the yeast/water/sugar mixture in a Kitchenaid mixer or bread making machine with the olive oil, salt and flour until it forms a dough.  You can do this by hand if you do not have a mixer or bread machine.  Allow the dough to rise (in a bowl covered with a damp towel) for 45 minutes.  Then, press the dough out flat on a baking sheet and press the sliced tomatoes (seeds removed), rosemary and basil into the dough.  Cover with a well oiled piece of plastic wrap and allow to rest for about 30 minutes.  Next, use your finger to poke little dots that look like dimples into the focaccia bread.

Before baking the focaccia, brush with olive oil, canola oil or butter.  If you prefer a sweet focaccia, you can brush with jam or jelly.  Bake for about 30 to 35 minutes in an oven preheated to 350 degrees.   This was my first attempt at focaccia and the bread was just the right texture.  I loved the tomato and rosemary combination - it was just the way I had hoped it would turn out for the first time.  Next time, I will try some more unusual variations.

Want to make more bread?  Check out my recipes for Challah and Cinnamon Raisin Challah.  Also, click here for some of Emily's pizza dough variations or here for one of my pizza variations.  Next up in my world of bread will be some Chocolate Chip Dessert Challah (after Passover).  I have a few other things up my sleeve in the coming week or two, including some recipes from Thomas Keller (Ad Hoc At Home), a new tropical chicken recipe, a new goat cheese salad, S'mores Cupcakes and some creative fondant cupcake creations.  Stay tuned!

Focaccia

Sasha's Kitchen: Homemade Tomato, Rosemary, Basil Focaccia Bread

Emily's Kitchen in Seattle: Beer, Pizza and Meditations on Yeast

While living in Jerusalem I got into pizza making because there is not a good pizza to be found in that city. Now that a pizza stone has been introduced to my cookware family, I have been in a bit of a pizza frenzy. That, combined with an inherited bread machine, means I could make the stuff every night. Next project: making my own mozzarella. Stay tuned.

I have two pizza crust recipes that, so far, bring down the house. The first one is a winner because it doesn't need kneading or rising time - perfect for instant pizza gratification. The second one is my new favorite because it calls for beer. I swear, I am going to market it as a dating tool for women looking for husbands. What is closer to a man's heart than pizza and beer? And the two combined into one dish, topped with inches of melty cheese? Before you know it we'll all be saying, "E Harmony who...?" Top that baby with some fresh garlic and, voila, insta-aphrodisiac.

For another very delicious-looking version, check out Sasha's pizza and pizza commentary.

Instant Gratification Pizza Dough
Makes one thick crust or two thin crust pizzas

1 cup warm water, about 110 degrees
1 package yeast (about 2 1/4 teaspoons)
1 tsp. sugar/honey/agave

2 1/2 cups flour (I mix white and wheat, but do not use all wheat)
2 Tbs olive oil
1 1/2 tsp. salt
1/2 tsp. of any or all of the following: garlic powder, Italian seasoning, red pepper flakes...use your imaginative taste buds

Preheat the oven to 450.

Add yeast and sugar to the warm water, stir and let sit for 5 to 10 minutes.

If you get nervous, like I do, about getting your yeast water to be the perfect lukewarm temperature, mix 1/2 cup cold water with 1/2 cup boiled water. The yeast should proof, meaning that you should see the top layer of the mixture turning foamy and rising. If the mixture does not do this in 10 minutes, start over. It is important, when dealing with yeast, to maintain a positive attitude. I tell you, yeast knows when you're not in a mood to cook and it won't rise just to spite you. It's like a teenager: tend to it, care for it, and let it go its own way. When you turn back to it it will have met all your expectations and your heart will be warmed. If not, well, there was nothing you could have done anyway.

While ignoring the yeast, mix the flour, salt, olive oil and spices.
Add the proofed yeast mixture to the flour mixture and stir to combine. Add more flour if the dough is too wet.
For best results, let the dough sit for about 10 minutes. But if you have no patience at all, just go ahead and roll it out. Divide it into two for a thin crust result. Top with desired toppings. I like to make an improv sauce of tomato paste, crushed garlic, red wine, sugar, salt and spices and mozzarella rounds, or a white pizza topped with crushed garlic, spinach and feta.

Bake for about 12 minutes, or until the edges are crispy and the cheese is starting to brown.

***********

Beer-and-Pizza-Lovers' Beer Pizza Dough
Also known in my house as "What am I going to do with this case of Miller High Life? Pizza Dough"

This recipe is made for bread machines, but I propose directions for a manually made crust below. However, I have not made it yet, so please, someone try it and let me know. Based on this recipe on recipezaar.

1 cup flat beer (room temperature)
1 tbs. olive oil
1 tbs. sugar
1 tsp. salt
2 3/4 cup flour (all purpose or a white-wheat blend) + about a 1/4 cup
1 package yeast (or 2 1/4 tbs.)
Spices, as desired

Enter the ingredients into the bread machine mixing bowl according to the manufacturer's instructions (with the paddle already inserted - not like the time I thought I made a whole round of dough without remembering to put it in).
Set the machine to the pizza dough cycle and go on with your day.
When dough cycle is complete, set the oven to 450. The dough may be sticky, so knead a little flour into it until it is nice and flexible. Roll it out onto the pan, top with desired toppings and make for 10 to 12 minutes, or until crust is crispy and cheese is starting to brown.

Alternatively, mix instant dry yeast in with the flour, sugar, salt and spices. Add the beer and oil, stir to combine. Turn the dough out onto a floured surface and knead for, say, 7 minutes or until the dough is pliable and not sticky. Add enough flour to sticky dough to make it smooth. Place dough in a bowl, cover and let rise for an hour in a warm, draft-free place. After an hour, or after dough has doubled in size, turn out onto the pan, top and bake. **Note: I have only tried the breadmaker version, not the manual version. Make pizza at your own risk.**

Emily's Kitchen in Seattle: Beer, Pizza and Meditations on Yeast

Sasha's Kitchen: Apricot Almond Couscous Sidedish Paired With Rooster Hill Riesling

We had a wonderful home-prepared dinner on Saturday night.  Tomorrow, I will be doing my post of another wonderful New York State Riesling wine & food pairing with the main course of that meal.  However, I wanted to first introduce a sweet sidedish that also complemented the fruit-forward scents of the Rooster Hill 2007 Estate Semi Dry Riesling that I just received in the mail to review from the lovely Keuka Lake Winery, Rooster Hill Vineyards.

This side dish is very simple to prepare, and contains apricots.  I decided to prepare the couscous with apricot and almond to complement the fragrant apricot and white peach aromas in the wine, and its smooth, lovely honey finish), as well as cinnamon, almond and a bit of lemon.   The wine was a true bouquet of fresh summer fruits, the way a good Riesling ought to be.  I will give full detail on the pairing of the wine in tomorrow's post, so stay tuned.  In the meantime, here is the recipe for the super side dish that (like the lamb main course) was a wonderful complement with Rooster Hill's aromatic white wine.

Sasha's Sweet Apricot Almond Couscous
1 cup plain couscous
1 1/2 cup pineapple juice
1/4 cup dried apricot (cut into small pieces)
1/4 cup almond slivers
1 teaspoon lemon juice
1/2 tsp cinnamon

To prepare the couscous, I placed the couscous in the pineapple juice in a small pot (instead of using water, like one normally does with couscous).  Then, I brought it to a boil and simmered until the juices were mostly gone.  This infused the couscous with the flavors of the pineapple.  Then, I mixed the couscous with the almond, cinnamon and apricot and sauteed for a couple of minutes in a small amount of canola oil (just enough so the couscous would not stick to the pan).  Finally, I added a small amount of lemon juice to add some tartness to balance out the flavors.  This couscous is a sweet and delicious side dish that can be served with either lamb or chicken dishes.  Don't be afraid of this dish even if you don't have a sweet tooth - even my husband (not normally a fan of overly sweet foods) enjoyed it.

I am pleased to enter this dish in the multi-blog sidedish showdown!

Sasha's Kitchen: Apricot Almond Couscous Sidedish Paired With Rooster Hill Riesling