Foodie Friday

Welcome to my first contribution to dear Gollum's sponsored Foodie Friday. If you haven't yet had the opportunity to visit Michael's (Gollum) website, Designs by Gollum, please do. You will be amazed at her talent for design and humor. Thank you Michael for hosting. What fun!


The end of the week usually leaves me pretty wrecked and not feeling much like cooking... or anything else. But in preparation for the Darling Bakers' beach party tomorrow, I had to do a little grocery shopping after work today.
Strolling through Central Market, I happened upon the sushi department. Everything was so beautiful and fresh. Ta-da! Dinner was decided. Raw tuna, salmon, and spicy tuna rolls. Doesn't get much better than that!

Flourless Chocolate Cake with Chocolate Glaze

A while back, we had a little bake-off at the office. After struggling over my decision of what to make, I finally decided on a flourless chocolate cake. Now how can you go wrong with chocolate? (Answer: You can't!) I'm generally not a chocolate-cake-kinda-person, but give me fudgey chocolate cake, and I immediately reverse my position. This Bon Appetit recipe was not difficult to make, fudgey and decadent... a winner in my book AND at our little bake-off!

Flourless Chocolate Cake with Chocolate Glaze

For cake

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated

12 tablespoons sugar

2 teaspoons vanilla extract

For glaze

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings

Make cake: Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

Serves 10 to 12.

Source: Bon Appétit January 1999

Pork Fried Rice

I marinated and roasted a pork tenderloin the other day, knowing I would be using the leftovers in a fried rice later in the week. The recipe I used to marinate the pork was an Emeril Lagasse recipe which flavored the meat really well and rendered the tenderloin juicy and delicious. I cooked up plenty of rice for that meal, as well as the fried rice dish, and a small third-world country... somehow my rice measurements got away from me. I also cooked up eggplant tempura to serve with the pork tenderloin.

For the fried rice, I sauteed some onions, garlic, and ginger in a couple of tablespoons of oil, added the rice once the vegetables were tender, threw in the remaining eggplant tempura which I sliced into strips, as well as the diced leftover pork tenderloin. I seasoned the dish with a little toasted sesame oil and soy sauce and let it cook a couple more minutes. I pushed the rice mixture to the side of the pan and cooked a couple of beaten eggs. Once they were set, I mixed the eggs in with the rice and tossed in some chopped romaine (no cabbage in the house). I think I liked the fried rice even more than the original pork dinner! And thanks to my lack of mathematical skills, I now have plenty of leftovers to take for lunch for the rest of the week!

Here's the recipe I used for the pork tenderloin:

Asian Pork Tenderloin

1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup coarsely chopped green onions
1/4 cup coarsely chopped shallots
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons coarsely chopped fresh ginger
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons Emeril's Asian Essence (I used a Pampered Chef Asian seasoning blend I happened to have on hand)
2 tablespoons chopped garlic
1 tablespoon sesame oil
1 tablespoon crushed red pepper
2 pork tenderloins (about 2 pounds total)

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. (I didn't use the food processor but chopped and mixed everything but hand instead of pureeing the mixture.) Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour. (I placed the pork in a bowl and poured the marinade over the meat.)

Preheat the oven to 400 degrees F.

Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, browning on all sides, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.

Source: Emeril Lagasse (FoodTV)

Sea Scallops with Smoked Paprika and Orange Couscous

As soon as I saw this recipe, I knew I'd have to try it. I love, love, love scallops, and the thought of pairing them with smoked paprika and orange really intrigued me. I found some huge fresh sea scallops (three per person was seriously enough), and gave the recipe a whirl. The aromas in my kitchen were mouth-watering. The flavors are, in fact, perfect together!

Sea Scallops with Smoked Paprika and Orange Couscous
Yield: 4 servings

For couscous:
4 t. olive oil
1/4 t. saffron threads, crushed
1 1/2 cups instant couscous
1/2 t. kosher salt
2 T. unsalted butter, diced
2 t. grated orange zest

For scallops:
1 1/2 t. smoked paprika
1 1/2 t. ground cumin
3/4 t. coarsely ground black pepper
1/8 t. ground red (cayenne) pepper
12 extra-large sea scallops (1 1/4- 1 1/2 lb), side muscles removed
Olive oil
Kosher salt
1 T. chopped flat-leaf parsley
4 orange wedges

To prepare couscous: In a medium saucepan with a lid, bring 2 cups of water, olive oil and saffron to a boil. Remove from heat; stir in couscous, salt, butter and orange zest. Cover and let stand at least 5 minutes or longer while you prepare the scallops. Fluff couscous with a fork before serving.

To prepare scallops: Stir together paprika, cumin, black pepper and red pepper in a small bowl. Spread the spice mixture on a dinner plate. Pat scallops dry, then roll each one on all sides in the spice mixture.

Coat the bottom of a large, heavy skillet with a thin layer of olive oil; place over medium-high heat. When it's hot, add enough scallops to fit comfortably in a single layer. Saute until cooked through, about 2 to 3 minutes per side. Remove and continue, adding oil if needed, until all scallops are cooked. Season scallops with salt to taste.

To serve: Spoon a mound of couscous on each of 4 dinner plates; top each serving with 3 scallops. Garnish each serving with a sprinkle of parsley and an orange wedge. Squeeze the orange wedge over the scallops before eating.

Per serving: 345 calories; 11 g. fat; 4 g. saturated fat; 17 mg. cholesterol; 9.5 g. protein; 52 g. carbohydrate; 0.5 g. sugar; 4 g. fiber; 257 mg. sodium; 31 mg. calcium; 163 mg. potassium

Source: St. Louis Post Dispatch via hfpn

Mushroom Lasagna

Ever since I first saw Ina Garten make this on her Barefoot Contessa show, I've been wanting to try it. Her written recipe calls for portobellos, but I remember she visited a mushroom farmer and used a variety of mushrooms for the TV episode. I opted for oyster and crimini mushrooms. I also used 2% milk though you would never know. The bechamel sauce was still very rich and creamy. It's the first time I've made this dish but it certainly won't be my last!

Portobello Mushroom Lasagna

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1-1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Source: Barefoot Contessa at Home, copyright 2006

Roasted Tomato Soup

When I was a child, I disliked tomato soup. Of course, the only tomato soup I knew came out of a can with a red and white label on it. I've since expanded my horizons and learned that real tomato soup comes from real tomatoes - what a revelation! Roasting the tomatoes intensifies their flavor, even when using the less than perfect tomatoes one usually finds this time of year. If you have the good fortune to have some homemade chicken stock on hand, your soup will be that much better for it.

Roasted Tomato Soup

2-1/2 pounds fresh tomatoes (mix of fresh cherry and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
12 sun-dried tomato halves
1/2 cup chopped fresh basil leaves, optional
1/2 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 25 to 40 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, butter, and sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish with splash of heavy cream.

Source: Adapted from Tyler Florence

Pavlova

This adaptation of How To Eat's pavlova is meringue taken to a whole new level. The topping of whipped cream makes the center decadent and almost marshmallow-y. Fresh berries and kiwi make this dessert... healthy?? Well, maybe not. But it does add beautiful color!

Pavlova

4 egg whites (room temperature)

pinch of salt

1-1/4 cups sugar

1-1/2 teaspoons cornstarch

1 teaspoon white wine vinegar

1/4 teaspoon vanilla extract

1-1/4 cups whipping cream

1/4 cup confectioners sugar

Assorted berries, diced fresh fruit

Preheat oven to 350 F. Line baking pan with parchment paper.

Beat egg whites with pinch of salt until foamy. Add sugar to egg whites, beating in 1/4 cup at a time, until whites are shiny and stiff peaks form. Fold cornstarch, vinegar, and vanilla extract into beaten whites. Place on lined baking pan in circular shape, smoothing sides and top. (This time, I actually made 3 smaller pavlovas instead of 1 large one.) Place in oven and immediately reduce oven temperature to 300 F. for 1 hour. At the end of the hour, turn oven off and leave meringue in oven until completely cool.

Whip cream with sugar until soft peaks form. Add to top of meringue. Place berries and diced fruit over whipped cream and serve.

Source: Adapted from Nigella Lawson's How to Eat, copyright 2002