The Complete Meal: Vanilla Buttermilk Fresh Cheese

Recently, the wonderful and always brilliant Cath over at A Blithe Palate emailed and asked if I would like to participate in a new occasional event she was putting together. The idea was to take a cookbook and review several sections in the book that would basically put together an entire dinner from start to finish - appetizers, soups, entrees, sides, desserts, and so forth - effectively and simply, Cath is calling the event The Complete Meal. I thought it sounded like a wonderful idea and couldn't wait to jump on board.

The first book we are reviewing is the fairly new (it was only released at the beginning of November) The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor. The book really delivers too! There are lots and lots of fabulous and incredibly appetizing photos of the different dishes, steps, ideas, tips and southern life all throughout the book. I felt a bit like I was getting a southern vacation and just wanted to kick back and read their stories, memories and recipes. All in all I thought the book is very well done and has lots of great ideas.

Since I am kicking off the event this week, my course was to make an appetizer of some kind from the book. While there were several shrimp dishes that sounded delicious, while trying to decide what I was going to make there was one idea that I just couldn't get past - a section on Buttermilk Fresh Cheese and several (11 I think) ideas of what you could do with it.

An unknown fact about me is that for the past year or so I've had this burgeoning curiosity about cheese making. As in, I reeeaaallly wanted to try it. I did try to make some mascarpone a few months ago - which failed miserably (I'm still not sure why - probably impatience on my part).

Anyway, I just kept coming back to the cheese recipe! The directions were simple. The ingredients were simple - just milk, buttermilk and flavoring - in my case the vanilla version with a little sugar added in. Mix and heat in a pot for a few minutes until it separates, strain into some cheese cloth, wring out the whey and within a few minutes - literally about 20 minutes start to finish - I had CHEESE! Crumbly, tender, flavorful and beautiful homemade fresh cheese! Seriously! Now, I don't know about you, but for me, it just doesn't get much cooler than that! I decided to use my cheese just like they suggest in the book, crumbled over some fruit. I would also like to try making it into a completely homemade cheeseball some time, which I think would really be a great treat.

Due to copyright I can't print the recipe here, but let me tell you, you need this book if you like simple fresh ideas, seafood, and Southern hospitality at all! I couldn't even share all the great versions and ideas they had for this cheese and I'm sure you could come up with dozens of more ideas on your own too.

Thanks again to Cath for putting together such a fun event! Be sure to head over to Peabody's blog for next week's course at Culinary Concoctions by Peabody. There will be a course posted each Sunday from now through each section till The Complete Meal is achieved!

Guest Hosting the Cookie Carnival!

Happy April everyone! It is going to be an interesting, and hopefully great month around here! To kick things off, I wanted to let you all know that this month I am guest hosting the Cookie Carnival, created by Kate at The Clean Plate Club.

If you aren't familiar with this monthly blogging event, well, then you should be. It is super fun and easy to participate. If you love cookies, like I do, then you should check out this post and find out how to join in the fun.

Here are the basics though: Each month Kate emails a cookie recipe of some kind out to the Carnivaler's and we all make and post that recipe at some point during the month. You just need to use the basic recipe but can make changes however you want within that realm. All you have to do then is post and email your picture and post link and you'll be in the roundup. It is a monthly event and you simply participate when you can.

So, for this month, since I am guest hosting, I also got to choose the recipe. Kate and I agreed that it would be fun to do something springy and lemony. So, I chose the Toasted Almond Lemon Bars in The Sweet Melissa Baking Book. If you want to get the recipe and join in the fun, send Kate an email at kate{AT}thecleanplateclub{DOT}net and she will add you in to the group and send you the recipe.

I can't wait to see what everyone comes up with for this one!

TWD: Caramel Crunch Bars - Two Ways

For Tuesdays with Dorie this week Whitney of What's Left on the Table? chose the Caramel Crunch Bars.  I have had this one bookmarked since I got the book, but just never got around to making it.   Before I get into all that though, I just wanted to wish everyone a Happy Mardi Gras today!  I will be making a New Orleans inspired dinner tonight, complete (hopefully) with a homemade King Cake (barring any disasters throughout the day that is).  At least if I don't get to make the King Cake, our friends can still munch on some of these delicious bars.

I know now that I will make this many more times.  It was easy and delicious.  It lends itself to lots of interpretation as you can see above.  The cookie base is buttery, with a dark, caramel-like flavor from the brown sugar.  I used good milk chocolate for my finely chopped chocolate in the cookie base and for the chocolate / toffee bit version above I used bittersweet chocolate and some milk chocolate on top (since the only toffee bits I could find were actually more like just broken up Heath candy bars instead of just the toffee).

In the future, I will probably just make some toffee with nuts myself since I think that is way I would have really, really loved this.  Also, though the original recipe calls for espresso powder in the cookie base, since I don't have any of that and never do, rather than leave it out, I decided to grind up about a teaspoon of cocoa nibs in a spice grinder and substitute that.  I scored some of the new cocoa nibs that local Utah Chocolatier, Art Pollard, is making over at Amano Artisan Chocolate. I love their chocolates and the fact that they are right here in our little State, so it was an extra special treat to use them.  They have several different varieties, but for my first go around I decided to use the Ocumare.

For my ice cream filled variation on the caramel crunch bars I topped the cookie base with white chocolate and then sprinkled it with some of the cocoa nibs.  After the cookies were all set I sandwiched two cookies each with some Strawberry Sour Cream Ice Cream I made (I will be posting that recipe soon - promise!  It comes from The Perfect Scoop by David Lebovitz). The ice cream was simple and so fun to make.  It was dreamy and refreshing to eat too and I know I will be making it again in the future.

Be sure to check out the Tuesdays with Dorie blogroll to see everyone else's creations this week.  I am sure there are insane amounts of chocolate-y goodness running around out there to enjoy.  I am just grateful that I will still have a couple of these to nibble on while viewing.

TWD: Devil's Food - The Cover Cake

For Tuesdays with Dorie this week Stephanie at Confessions of a City Eater chose the Devils Food White Out Cake, located not only on pages 247-24

9 of Baking From My Home To Yours, but on the cover.  That is right.  Someone finally chose the cover cake! And me? I went and changed it all up anyway. It wasn't intentional though. For once.  Really. I swear.

For once, I had no intention of messing around with the recipe. I wanted to make that cake and make it look just like the one on the cover. There were just a few little (or not so little problems) in my way this time around. First off, you may have noticed that I have stalled on my Four S's for the last several posts. It isn't intentional, it is simply the fact that by the time I have had a few minutes to put together my TWD post, it has been late Monday

 night and I have been too tired and grumpy to really have much creative to say.

Long story short, for the past month, both of my boys have been sick, sick, sick, si

ck and those were the only four S's making it out of my kitchen. I won't get into a long list of problems, but suffice it to say, 2009 has been a crapper in the health department for us so far, and doesn't look to be getting better very soon.  In the mean time, TWD is the only blogging commitment I feel like I haven't failed on yet and want to keep it that way.

Which brings us right back to my Devil's Food White-Out Cake... or really, I should say, as A. called them, "our army of baby cakes." Since there was no way I was going to be able to deal with a huge 3-layer cake at our house with just me and two sick kids, and since A.'s Kindergarten Valentine's party was on Friday, I decided to make mini cupcakes for his class treat.

This recipe may very well be my new favorite chocolate cake recipe. It was simple to put together, with fantastic results, and the clincher here people? 

I SCREWED UP THE DIRECTIONS AND IT STILL WORKED FOR ME. 

In my sleep-deprived, tired and frustrated mind that equals love with a recipe for me. You see, I just couldn't seem to read the instructions (1) correctly and (2) all the way through, to save my life. So, even though chocolate was listed twice and there were instructions on what to do with it, and when to add it to the batter, it was just apparently too much for my brain.

So... what did I do? Well, as much as it pains me to admit this, I did finally at least catch the correct amount of chocolate for the recipe, but I just melted all of the chocolate with the boiling water, gave it a good stir and incorporated it at the point when the melted chocolate was suppose

d to be added. Toward the bottom of that paragraph of mixing directions is when I finally unfogged my brain long enough to figure out what I should have done. Basically, with my usual flair, just in time for it to be too late, and to hope for the best. All I can say is I am am grateful that Dorie's recipe seemed to be foolproof, 'cause this fool sure feels lucky that it all worked out.

The issues above are also the reason you are not seeing any beautiful, white, frothy frosting on my cupcakes. First, I just ran out of time since I was trying to frost the cupcakes to take to class, literally 15 minutes before I needed to be there, and second:

me + working with hot sugar syrup + sleep deprivation = bad idea written all over it.

So, I will definitely make this recipe again and will try to make the right frosting with it as well since I really wanted to try that too. For this go around, I made a little cocoa / whipped cream frosting that is always super fast and delicious that we love. The recipe was simple and made enough for all the cupcakes (incidentally, here that was 36 minis and 12 regular sized ones).

Don't forget to check out how everyone else's glorious cakes turned out today - visit the TWD blogroll!

Chocolate Whipped Frosting

1 cup cold heavy cream

1/4 cup cocoa powder (I used Dutch process)

2 cups sifted powdered sugar

1 tsp vanilla extract

Whip all together til thick piping consistency (thicker than whipped cream) - about 3 minutes in stand mixer on medium-high.

TWD: World Peace Cookies

I could hardly contain myself I was so excited that someone finally chose to make these cookies for our Tuesdays with Dorie pick - huge thanks to Jessica of cookbookhabit. These cookies may very well be what got me interested in food blogs in the first place. I remember, it was almost two years ago, when I decided I should find out what food blogs were all about. I didn't know where to find them though, so I remember I just did a Google search for 'food blogs'. Well, no big surprise here, but the one I remember coming up was Smitten Kitchen. Now that I was hooked and reading Smitten Kitchen it should come as no big surprise that when Deb posted the World Peace Cookies I basically went straight home and made them. Deb's writing was so funny and I the cookies looked so amazing... and they are.

I will never forget the title of her post though because it just stuck with me... especially after I tasted one of these cookies. "In which world peace eludes me." I have to agree with Deb here because, frankly, I share most everything I make and love to share and want others to enjoy. These little chocolate cookies though? Not so much. I hoard them. They don't make me feel peaceful when I think of giving them away. However, should the governments of the world choose to provide a cookie or two a day for all the populations, then I could see world peace happening. If I have to share these... maybe not.

I freeze the dough and hide the baked cookies to keep them all for myself. I don't know of any other recipe that makes me into such a selfish person, but these cookies - oh yes. I become as stingy as they come. Well - I do share they with my immediate family, but that is about it. The problem with that of course is also that it means I eat them all myself. They are just so good and so eatable. I wish I could describe how insanely good these are, and the fact that if you haven't made them before, you are really missing out on possibly one of the very best chocolate delivery devices that are available to us mere humans.

Now, I implore you, go forth and make these cookies so that you can eat them while you are reading all the other Tuesdays with Dorie bloggers posts today - if you don't have one in hand while reading, you will be very sad indeed!

TWD: Fresh Ginger and Chocolate Gingerbread

Two words: crazy good. Heather of Sherry Trifle chose Fresh Ginger and Chocolate Gingerbread for our Tuesdays with Dorie recipe this week. For my gingerbread I chose to leave off the chocolate glaze.

I know. I left off the chocolate?! Yes. In this case, I did. I also made mini cakes as you can see, for cute little personal servings. The reason I left off the chocolate glaze was simply because I wanted to see what this combination would be like.

It may seem like an odd combination, bananas and gingerbread, but it is just so good. You really have to try this some time. I was inspired by Peabody to top make the mini cakes topped with good vanilla ice cream and caramel sauce (and you really ought to follow that link and see why). All together, this is one surprisingly light and still delicious and sweet treat. The only other change I made to the original recipe was to leave out the stem ginger since that was no where to be found at our grocery store.

I will definitely make this recipe again since I love the chocolate and ginger combination. Make sure to see how everyone else's gingerbread came out by going to the Tuesdays with Dorie blogroll!

CEiMB: Chicken Cacciatore

This week's Craving Ellie in My Belly recipe is the Chicken Cacciatore, hosted by Peggy over at Pantry Revisited.   (Incidentally, over at Food Network, this recipe has a five star rating).  I have never made, nor eaten this dish.  Why?  Well, I don't like eating peppers, onions or mushrooms, three of the main components of this dish.  Really.  I don't like them.  I haven't liked the texture when I have tried them before, I love the smell, but haven't loved eating them.  You already knew I was weird, right?

Well... it pains me to admit this, but I may have to start saying, "I didn't like them."  This dish was really, really good.  I did make a few changes, but nothing I felt was too drastic.  In the original recipe, it calls for skinless chicken breasts, on the bone.  With the economy the way it is, and the fact that we don't buy chicken on the bone, I decided to make a few little changes.

First off, I used a whole chicken that I cut into four pieces - two breast and wing sections and two thigh and leg sections.  This probably detracts from the healthy factor a bit, but since the 3 lb. chicken I bought cost me just barely above $3, I am fine with that.   I also didn't bother to remove the skin, because I knew that none of us were going to eat it anyway.  I chose to let it cook in with everything and help with the flavor a bit.

I also used some sweet baby bell peppers I had on hand - red, orange and gold, instead of just one large red bell pepper, and actually almost doubled the amount of peppers.  I didn't make any change to the amount of onion, but I did use cremini mushrooms instead of white mushrooms.  I just like those, when I am trying to get myself to eat mushrooms that is, better than plain white mushrooms.

I will admit that I added about 1 Tablespoon of butter to the vegetable mixture when I put the mushrooms in, but the way I see it, 1 Tablespoon, amongst several people, isn't too mush to worry about.  The only other change I made was to use chicken stock instead of dry white wine in the mixture.  I don't drink, and therefore never have wines or other liquors on hand to use and don't often go to recipes that would use it anyway, so this seemed like a good substitution to me.  I don't know what it would have tasted like with the white wine, but with the broth it was really fantastic.

I served the chicken on a bed of whole wheat egg noodles with all the good juice and sauce from cooking the chicken.  Yes, me, whole wheat noodles - go figure - I actually added something healthy instead of taking it away!  I am happy to say that I will definitely be making this again. It was fairly easy to make and tasted delicious.  It was a great meal for a cold winter night.

Don't forget to check out the blogroll to see how everyone else's chicken turned out!  (You can find the original recipe here - my changes are shown below). 

Chicken Cacciatore

Adapted from The Foods You Crave, by Ellie Krieger

4 skinless chicken breast halves on the bone, about 2 pounds (or 1 whole small chicken, cut into quarters)
Salt and freshly ground black pepper 
2 teaspoons olive oil 1 Tablespoon unsalted butter
1 medium onion, thinly sliced 
1 red bell pepper, thinly sliced (or 10 small baby bell peppers, thinly sliced)
1/2 pound cremini mushrooms, thinly sliced 
2 garlic cloves, minced 
1/2 organic, low sodium chicken stock
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved 
1/2 teaspoon dried oregano 
1/8 teaspoon red pepper flakes or more to taste

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. 
Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the stock and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

CEiMB: Beef Tenderloin with Rosemary and Chocolate

Well, this week I am finally back on track with the  Craving Ellie in My Belly crew.  The holiday season was exceptionally crazy this year and I'm sad to admit that, though I did cook, I never got pictures of any of it.  I am trying to do better.  My apologies to my fellow CEiMBer's on my lack of participation in December.  I am going to try to do better this month.

In the spirit of doing better, I did make the Beef Tenderloin with Rosemary and Chocolate, hosted this week by Beckett Bakes It.  This one of the recipes I had immediately bookmarked as soon as I got my copy of The Food You Crave.  I love beef tenderloin and was intrigued by making this sauce.  

The only changes I made to the recipe (linked above) were to omit the dry red wine (we just don't have it).  I just substituted extra beef broth.  I also didn't use a whole beef tenderloin roast.  I had some beef tenderloin 'steaks' in the freezer.  I've mentioned it before, but we are very lucky to get all of our beef from my in-laws who have a small farm in Northern Idaho. Otherwise, this could get to be a rather expensive dinner to make.  Ellie does mention in the book though that any cut of beef will do nicely with this sauce, so I imagine you could use this with whatever you have on hand.  So, how was the tenderloin?  Yum.  Need I say more?  Well, ok, I will.  But just to say that, really, a bit of oil, salt and pepper is all a good cut of beef needs.

Making the sauce itself was really fun.  I like building sauces because of the process of building flavor, layer by layer.  The taste itself was wonderful and I will definitely make it again.  Think about your favorite steak sauce... now imagine the feeling of accomplishment when you make one yourself that tastes far better than anything store bought.  The tastes are all more well melded together and it is a rather mellow and satisfying kind of sauce.  I imagine you could turn up the heat quite easily if that was more your style too though.

Make sure to check out all the other beefy goodness from the rest of the CEiMB crew at the blogroll.

TWD: Savory Corn Muffins (and Sweet Corn Muffins)

The Sugar: These darling little loaves are sweet, with a tender crumb that just melts in your mouth. This comforting and great cornbread / muffins at their best.

The Snark: Well, technically, these darling little loaves are not the recipe you came here to see. I'll share my confession with you below. I did make the right recipe too though.

The Spice: I think that was part of the problem for me. Too much spice for what I love in my cornbread. It is totally a personal preference thing though.

Confession time. The lovely rectangular mini-loaf muffins you see above are not actually the recipe for this week. They are the Corniest Corn muffins from the page before. Though Rebecca of Ezra Pound Cake (by the way, I have to admit, I don't know the story behind her blog name... but it always sounds like a great rock band name to me! Random. I know.) chose Savory Corn and Pepper Muffins for our Tuesdays with Dorie recipe this week, I couldn't resist making both versions. Why you may ask? Well, it is really quite simple. I love corn bread. Love it. In fact, it was one of the signature items on both of the restaurants I waited tables at in my 'younger' days. Since in the introduction to the Savory Corn and Pepper Muffins Dorie mentions the Corniest Corn Muffins, I did a comparison.

Savory Corn Muffins

Now, in the strictest sense of the word, it isn't a true recipe to recipe comparison, because as you can see in my muffins I left out a lot of the bells and whistles. Mainly because no one in this house would have eaten them with the extra heat from the jalapeno and bell pepper. I even backed down on the chili powder. I am going to assume that this is why I really didn't love the texture or flavor of these muffins. Aside from that, they are just not the kind of cornbread or corn muffin I usually like. They are a rather sturdy muffin and they are savory. There isn't anything wrong with that, it just isn't really my thing.

On the other hand, you have the Corniest Corn Muffins. Different story. First off, the only spice really added is the littlest amount of freshly grated nutmeg - which I love in just about anything - and the addition of quite a bit more sugar - which, again, no brainer that I love me some sugar. These muffins, like the others have bits of corn (I used frozen) in the batter as well. I loved everything about these muffins. They were sweet, tender and absolutely delicious.

To sum it up. If you like sweet cornbread, use the Corniest Corn Muffins, if you are a savory kind of person who likes some spice, then by all means use the Savory Corn and Pepper Muffins. Either way, they are both great. It just depends on your preference.

Don't forget to visit the Tuesdays with Dorie blogroll to see all the other muffins out there today!

YWPWT: Chocolate Tartlets

The Sugar:  They are tiny, darling, easy to make and a real knock-out to eat.  What's not to love?

The Snark:  They are tiny, darling, easy to make and about knocked me on my butt with how good they are.  Their size makes them good for portion control... right?  Right.  As in, I had a hard time controlling myself from eating everyone's portions.

The Spice:  I thought about various ways to try to dress these up, but frankly, there is a reason that the little black dress is a classic and I'm not one to mess with perfection.  These are simple and elegant in the very best of ways.

This month's You Want Pies With That? is all about the straw that could break the camel's back, I mean, if the camel knew that if someone put one more straw on his back that he would be a goner.  In words that actually make sense, it is about that pie or tart recipe that could make you break your New Year's Resolutions (if you made them - which I am doing the anti-resolution this year myself anyway, but the point is the same).  The genius's behind this theme are Nic of Bakeologie and Carrie of Cooking With Carrie.  My thanks go out to Susan for creating this fun group and for keeping it up, it has been crazy busy and I'm so glad to be able to work with her on this (and for the extension - though I am not happy it is because she isn't feeling well!!  Hope you are better by the time you read this, if not sooner, Sus!)  

By the way, if you have little kiddo's, don't miss Susan's shoe giveaway going on right now over at the always fun and fantastic (with the best reviews!) She's Becoming DoughMESStic.  They are just way too cute to resist!

It is all about that pie recipe that you couldn't resist, even in the face of best intentions.  As a matter of fact, there are still a couple of these darling little chocolate ganache filled tartlets sitting in my kitchen waiting to break me... I mean waiting to be eaten.

I have had Robert Linxe's Chocolate Tart recipe bookmarked over at Smitten Kitchen, well, ever since I found them.  Especially since the recipe comes from Dorie Greenspan's Paris Sweets book.  The thing about these little tarts is that it is so easy to make, and if you like chocolate at all then these could break you too.  Think, buttery cookie crust with just enough sweet and salty to balance out an extremely rich and smooth chocolate truffle filling.  It couldn't be any easier to make and definitely couldn't be any easier to enjoy. In my opinion, that makes these an ultimate guilty pleasure because there is so little effort and work involved for such wonderful results. 

Speaking of guilty pleasures, like dark chocolate, which as I mentioned above, is actually good for us with all those great antioxidants, I thought I would come clean on a few of my guilty pleasures.  Do I actually feel guilt about them?  No, not really.  I was told a few days ago that was a sign of maturity on my part, but frankly, I just don't worry too much about whether it is something silly or not.  I just enjoy what I can.  There is enough bad stuff in life to go around without sucking all the joy out of the things you enjoy in life.

So, confession time - my 'guilty' pleasures (besides the obvious sugar and chocolate addiction):

Romance/Suspense/Mystery Novels:  I am an avid reader, but I don't read biographies or things that will "make the world a better place".  I probably should, but when I read, I'm not ashamed to admit it is for an escape from reality.  I'm purely there for entertainment value.  I have enough reality in my life, I am fine with giving myself a break and trying to take a trip to somewhere else.  I'm not saying that all books are great, because they are not, but some consistent winners and my personal favorite are from Nora Roberts (and all her books as J.D. Robb too).  She is a fantastic writer and really knows how to make you feel involved in the lives of your characters and get to know and love them.

TV Melodramas:  Again, I'm looking for entertainment and that is fine by me.   My current favorites are Privileged, 90210 (don't ask me why?!), and Psych - which is just so fun and silly and hilarious and well written that I always laugh my head off, no matter how bad of a mood I'm in.  I didn't discover Psych until a couple of months ago and have been recording everyone to enjoy after the kids are asleep and I need a real break.  Privileged is also well written and very entertaining.  I think 90210 is more like the train wreck you just can't look away from, but I still watch anyway.  We also love NCIS, which is just a great show.  I don't get out much with two little kids anymore, so this is my grown-up entertainment.

So, what is my point?  Well, that I thoroughly enjoying snacking on a couple of these little darlings with their creamy truffle filling while enjoying a couple of those shows.  It was a great way to unwind after a frustrating day.

Just look at how creamy and glossy the warm ganache is before it sets up!  I could have just eaten them up like this, but actually, it is worth it to wait and let them set up.  I did at least make them small tartlets so that they were easier to give a few away - in theory anyway.

TWD: French Pear Tart

Did you hear?  This Tuesday with Dorie is really with Dorie?!  Yeah.  I know.  Too cool.  This week's amazingly terrific recipe choice is by none other than Dorie Greenspan herself.  A moment please.  I'm feeling a little overwhelmed...

OK.  On with the show.  So, Dorie chose the French Pear Tart as the first recipe for 2009.  I was super excited because I have had that one bookmarked ever since I got the book.  I was curious what it would be like since I have never (A) seen anything like the recipe described and (B) ever since I made the Almond Cream recipe (when I made my Rugelach) I have been having insane cravings to make it again.   It really is one of the most heavenly creations I've ever tasted.

My only nod to New Year's Resolutions this year is to enjoy life and the things I want to, but to be smart and enjoy in moderation.  That, for the most part, is what I do anyway.  I know it looks like I eat nothing but dessert here in the notoriously sweet-ridden PheMOMenal kitchen, but really, we eat food.  Seriously.  Don't laugh.  I'm serious.  (I heard that).

Ahem.

So.  What is my point?  This tart could break me.  That is my point.   I halved the recipe and it is a good thing.  Otherwise, I would probably have eaten the entire 9-inch tart all by myself.

I'm going to tell you a little known and ridiculous fact about myself.  My Senior year in High School (yes, that long ago) when the votes came in for Senior class titles - you know - best smile, best legs, most likely to end up in prison - and no, I'm not kidding, that was a real category - there was a vote for Most Likely to be a Used Car Salesman.  Yeah.  So.  Ummm...

One of my best friends and I won.  We were so proud.  We went down into the depths of the costume area for the Drama Department at our school and raided for the best - well, worst - car salesman outfits we could find - the plaid pants, the yellow jacket, the 70's style collars and a old fedora - it was good.  If I could only find that yearbook, I swear I would share the picture. It was classic.   

The theory behind the voting, or so I was told, went something like this.  They voted for the two people who it seemed could talk their way into or out of any situation.  When they put it like that, I have to admit, I deserved it.  I spent most of my Senior year breaking the rules, getting away with everything and never getting into any trouble for it.  Think Ferris Bueller, only friends with all the teachers and administrators instead of the principal chasing after me. It was awesome.  I still got good grades and didn't get into real trouble, but I also pretty much just did what I wanted all the time.  It was a great year.

Anyway.  By now, you have to asking yourselves what on earth this has to do with a French Pear Tart, blogging about food, and why you and I are both here.

Here at PheMOMenon, I like to talk myself into and out of things still - all the time.  If I really want something, I will work a way around to it to try to talk myself into it or out of it.  This causes a lot of over-thinking of things, but it keeps life interesting as well.

To make my reviews of things a little more interesting, I am committing myself to a little segment I have decided to call SSSS.  Pronounced sss of course, the fourth 's' is silent - probably as in the crickets chirping at how funny I think I am, when I'm not - ok.  Just kidding.  Really it is Sugar, Snark and Spice.  So, what does that mean, you ask? 

The Sugar:  What I have that is nice to say about something.

The Snark:  Mmmm... maybe not so nice, or maybe it is just the part where I share my abilities outlined above to show you how I can pretty much justify almost anything.  

The Spice:  What I really think.  Sometimes a little spice is good, sometimes not so much.  It could go either way.  Oh the suspense!!

This section will be highlighted at the top of every post, under my  favorite photo of the item in question.  Well, except this time, when it is going to end up right.... about.... here....

The Sugar:  I've already said how much I love the Almond Cream.  I still do. There is just something insanely good about it.  The crust is like a tender, sweet cookie, so what's not to love there.  

The Snark:  So.  Here's the thing.  Is there great quantities of sugar and butter involved.  Yes. Of course, silly.  But, there is also fruit and fruit is good for you.  I don't eat enough fruit.  If I make this and eat fruit that has to be a good thing, right?  Right.  Plus, add on to that the fact that almonds are a superfood (I think - either way, that's my story and I'm sticking to it) and this is practically begging to be eaten at least once a week.

The Spice:  Nothing bad to say about it, so you have to know that, even though I wasn't actually sure I was going to like the pears, I went with it anyway.  I did make two small 5-inch tarts instead of one huge one (dang it!) and that is how I went for the moderation.  Another keeper!

Make sure to head on over to the Tuesdays with Dorie blogroll to see all the fabulous tarts running around today!

CEiMB: Triple Chocolate Cookies

Well, at least I am finally making it for one of the Ellie weeks this month. I am a bit embarassed though that it is, of course, the week that cookies were involved. I really do want to cook too, but there are so many more ingredients that I just don't always have on hand. Anyway, here I am with the Triple Chocolate Cookies, chosen by my dear Gabi of The Feast Within.

These cookies were thin, chewy and had a little bit of a nutty taste and texture from the whole wheat flour. Overall, we thought that they were quite tasty, though, to be honest, I probably wouldn't make them again. That is just me though. If I am going to make a dessert then I am probably going to just go for it, unless it is something that truly shines brighter than it's not-so-healthy counterpart (like this or this that I can't wait to make). I just try to eat the goodies in moderation and not go overboard. A lot of what I bake here is given to friends and family, so, though it probably seems like it, I don't eat a ton of sweets.

Anyway, I am sincerely hoping that January is a kinder, friendly and most of all slower month around our house so that I can get a bit caught up on life. Happy Holidays to everyone! I thought I would pass on and share this great Christmas picture that the lovely folks over at One for the Table sent.

Cake Slice Bakers: Sweet Potato Cake with Chocolate Cream Cheese Frosting and Orange Cream Filling

Well, the cake slice bakers are back again this week with a Sweet Potato Cake. Yes. You heard me right. Sweet Potato. Did I mention it has orange cream cheese filling. Oh, and chocolate cream cheese frosting. Sounds interesting, huh? It also has a fair amount of spices in it.

This cake comes from the amazing and gorgeous cake book, Sky High: Irresistible Triple-Layer Cakes that the Cake Slice Bakers are baking a secret selection from each month for twelve months (ten more cakes to come your way). Our first cake was the Cappuccino Chiffon Cake as seen made by Steph, or in my case the Hot Cocoa Chiffon Cake. I loved that cake and so did everyone that tried it.

This month's cake was really very good and very seasonal for Autumn here in the Northern hemisphere. It tasted a lot like a spice cake and was very moist and tender with great flavor, as for the sweet potato, it was a little something extra that you just couldn't quite put your finger on.

Because there was no one to really share this cake with I went ahead and halved the recipe and just baked it in a jelly roll pan. I cut that into three sections and make a long rectangular cake. My favorite part of the whole recipe was actually the orange cream cheese filling but it was all very good and a lot of fun to make.

Make sure to check out all the other Cake Slice Bakers and their cake creations this month. Stay tuned for the next installment from our cake baking adventures, coming December 20th with the next cake - it is going to be good!!

Sweet Potato Cake
From Sky High: Irresistible Triple-Layer Cakes

2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour**
3 teaspoons of baking powder
1 and 1/2 teaspoons of ground cinnamon
3/4 teaspoon of ground nutmeg
1/4 teaspoon of cloves
5 eggs, separated
2 and 1/4 cups of sugar
1 stick plus 2 tablespoons of butter, at room temperature
1 and 1/2 teaspoons of vanilla
1 and 1/4 cups of milk
(**The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
(*If fresh sweet potato is not available where you live you may use canned sweet potato, yams, and pumpkin puree)

Makes a 9-inch triple layer cake, serves 16-20 people

1. Preheat the oven to 400F degrees. Prick the sweet potatoes in 2-3 places, place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

2. Reduce the oven temperature to 350F degrees. Butter the bottoms and the sides of the pans and line with parchment paper. Butter the parchment paper also.

3. When the sweet potatoes are cool peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processors. Puree until smooth. Measure out one cup of potato puree and set aside.

4. Sift the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set aside.

5. In the bowl of electric mixer add the egg whites and attach whip attachment. Beat on medium speed until egg whites are frothy. raise the speed to high and gradually beat in 1/4 cup of sugar. Continue to beat until the egg whites are moderately stiff.

6. In another large bowl with the paddle attachment, combine the sweet potato, butter, vanilla, and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk in alternately in 2-3 additions. making sure to begin and end with the dry ingredients.

7. With a large spatula, fold in one fourth of the egg whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among of the three pans.

8. Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pan for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

9. To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with a 1/2 inch round tip and filled with chocolate cream cheese icing, pipe border around the edge of the cake. Fill the center with the orange cream filling smoothing it to the edge of the border. Place the second layer on top and repeat the process.Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Frosting:
makes 3 cups
10 ounces cream cheese*** at room temperature
1 stick of butter at room temperature
16 ounces of powdered sugar; sifted
1 and 1/2 ounces of unsweetened chocolate melted and slightly cooled
(***1 cup of cream cheese maybe substituted with 1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth OR equal amounts of neufatel cheese)

1. In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered sugar to cream cheese butter mixture. Making sure to scrape down the sides the sides of the bowl. Then beat until light fluffy 2-3 minutes.

2. Measure out 1 cup of frosting and set aside.

3. Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling:
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
1/4 teaspoon of orange extract (I used vanilla)

1. Stir together all the ingredients until well mixed.

CEiMB: Turkey Roulade with Apple-Cider Gravy

Well, well, well. This week guess who got to choose the recipe for Craving Ellie in My Belly? ME! I chose the Turkey Roulade with Apple-Cider Gravy.

This recipe, along with a couple others will even air on Food Network later this month.

I have several recipes flagged, but I decided on this one because 1) it is November, and though everyone will get their fill of turkey at the end of the month, I thought this might be a good starter for the month and could make a really great lighter Thanksgiving and 2) I just love turkey!

This is my favorite recipe from the book so far. The turkey is tender and the stuffing was flavorful and delicious. This turkey roulade is served with an apple cider 'gravy' too that really helps take it from just a good recipe to a really great recipe.

The bread I used for the stuffing was the most multi-grain-ish bread I could find, one called 'health-nut' which I think also added to the great flavor and texture. While this recipe is somewhat involved I didn't think it was overwhelming so.

I took one shortcut that I think, while probably not as healthy, helped save me some time and added to the flavor of the stuffing. Instead of chopping and caramelizing the onion for the stuffing base I just used a package of onion soup mix. I also left out the dried cranberries and made a fresh cranberry relish I've had bookmarked for a while, with a few changes, to serve on the side.

I also had some baby red potatoes left from my parents' last trip to the farmers' market and roasted those along side the turkey. Everything was done right around the same time and it was all really great! I will definitely make this one again! Make sure to check out how the others in the group and see how they did this week!

Turkey Roulade with Apple-Cider Gravy
1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries (I left these out of mine)
2 tablespoons canola oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion (I used one package of onion soup mix combined with about 2/3 cup of water, plus 1/2 cup sliced onion)
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups) (I left the crusts on and used a multi-grain bread with sunflower seeds in it)
1/3 cup lightly toasted chopped pecans (I used about 1/2 cup)
2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider
3 tablespoons apple cider vinegar (I only used about 2 tablespoons)
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (I just reduced the gravy a bit more until it was the thickness I wanted)

Special equipment: kitchen twine (cotton twine / string - I just asked my butcher for about 12 inches worth)

Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.

Preheat the oven to 375 degrees F.

Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. (I skipped this since I left the cranberries out).

Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. (This is where I just cooked the garlic in the oil, then added the onion soup mixed with the water to the pan). Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.

Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.

Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.

Make the gravy:
Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.

Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

Roasted Baby Red Potatoes
2 lbs baby red potatoes, washed and cut into quarters
1 Tablespoon butter, melted
1 teaspoon vegetable oil
salt and freshly ground pepper to taste
1/2 teaspoon granulated garlic and parsley seasoning (I used McCormick's California Style blend)

Toss the potatoes with all the other ingredients and place in a shallow baking dish in a single layer. Cover with foil and bake at 375 degrees F for 40 minutes. Remove foil and test for tenderness. Allow the potatoes to bake uncovered until the desired tenderness and the potatoes have browned a bit (about 7 minutes).

Cranberry Pear Relish
(Adapted from Food Network)
1 - 12 oz bag fresh cranberries
1 Asian pear, washed and chopped into small pieces
1 tangerine, washed and cut into small wedges, peel and all
1/2 cup light brown sugar
pinch of kosher salt
3 Tablespoons chopped, toasted pecans

Place the tangerine pieces in a food processor and process well. Add the cranberries, pear, brown sugar and salt. Process well until a coarse but small texture. Cover and refrigerate for at least two hours and up to two days. Add the pecans just before serving.