Sesame Crusted Salmon

This is a super-simple recipe, fast enough for a weeknight but upscale enough for guests. I thank my coworker and friend, LaeLoni, for sharing her dad's method for cooking fish, and my dad for supplying our trout. (I've added my tips, too.)

This may not be the most Fall-ish recipe, but we grill year-round. Brave the cold to try it & you'll save washing a pan!

Marinate your fish in soy sauce for 30-60 minutes in the refrigerator. (I put 4-6 thawed salmon steaks in a gallon-size Ziplock with about 1 cup of soy sauce.)

Get your grill hot. In a breading dish (or shallow bowl), mix grated Parmesan cheese and sesame seeds in a 1:1 ratio. (Use about 1/2 to 1 full cup of each.)

 

Lay out a sheet or two of tin foil and spray non-stick cooking spray (Pam) on the foil. Using a fork, remove each fish fillet from the soy sauce, coat both sides in the cheese/sesame seed mixture, then place on foil. I put 2-3 fillets on each sheet of foil, then slide a cutting board underneath to transport to the grill.

Grill on med-high heat for 8-10 minutes each side, depending on the thickness of your fish. You can check for doneness using a meat thermometer or checking if the fish flakes with a fork. Enjoy!

*I make this with thick, skinless salmon fillets - marinate about 1 hour, and cook about 15-18 minutes total time (we like our fish a little crispy). It also works great with large trout fillets, with skin on one side - I just skip the marinade step and brush some soy sauce on top, sprinkle the cheese/sesame seed mixture on the no-skin side and don't turn it over while grilling.

Mangia! (Eat!) . . . Cindy Lou Who

Tarantula Cake

In honor of the traditional Cake Walk that occurs during one or two Halloween Carnivals this time of year, I wanted to donate a cake for those kids who enjoy both the spooky and sweet part of this holiday. I had a lot of fun creating this cake. I basically took a photo of a Tarantula and went to work. I admit, it still looks animated more than realistic but hey, it was my first try. My nephew actually thought I was creating one of the spiders that is on the game Mind Craft, but I needed to put a few more red eyes. This was all for fun really, so I thought I would tell you all how I did it.

 Hope you enjoy!

 

You can use any cake recipe you'd like and make it in a bunt pan. I like to use this quick and easy recipe that I got from my friend Stephanie Ashcraft, who is the author of 

"101 things to do with a Cake Mix":

Death By Chocolate Cake

Ingredients:

3/4 cup Sour Cream (I like to use all natural whole)

4 eggs

1/2 cup of water

1/2 cup of oil (I use light Olive Oil or Canola)

1 chocolate cake mix (It works with Gluten-Free also)

1 small box of instant chocolate pudding ( I like to use Trader Joe's Instant Chocolate Pudding)

1 cup of chocolate chips (it recommends semisweet but, I went with milk chocolate this time)

Directions:

Pre-heat oven @ 350 degrees

Beat sour cream, eggs, water, and oil together in large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips.
For a bunt cake:

Place batter in a greased and floured bunt pan. Bake for 45-55 minutes, or until a fork inserted into cake comes out clean.

While the cake is cooling, start the rice crispy mix. You can make this anyway you'd like. I like to do mine on the stove top. For the this way of making rice crispy mix, click here.

 

Because I was taking this to a party, I folded some aluminum foil over a sturdy piece of cardboard for my cake plate.

After the cake cools, dig out the middle so that you have enough to fill it with a ball of rice crispy mix.

Make another ball for the head. To support the head, I used a bamboo skewer.

I'd like to say that you could use any kind of frosting, but I have come across recipes that are meant for cookies rather than cakes because they are not as strong. So, if it is a cake-like frosting, you are in business.

I used the Better Homes and Garden Frosting listed below for the frosting:

Ingredients:

1 cup shortening (I normally don't use Shortening, but in my experience, it is easy to work with when molding) 

1 1/2 teaspoons vanilla (Use clear Vanilla for a whiter frosting)

1/2 teaspoon of almond extract

4 1/2 cups sifted powdered sugar (about 1 pound)

3 - 4 tablespoons milk

Directions:

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency. Makes about 3 cups.

1. I frosted the rice crispy mix first with my fingers that were wet with water. That way I could mold the frosting all over while creating a body for my tarantula. Yes, the body of the tarantula looks yellow compared to the frosting on the cake. I had some leftover butter cream frosting I used in this photo. 
2. Then, I frosted the cake with the white frosting. 
3. Next, I created the tarantula's black body by adding a few drops of black food coloring* to the rest of the icing, along with a half case of crushed Oreo crumbs.This created a lumpy texture to the frosting. With wet fingers again, I molded the black lumpy clay-like frosting all over the body and molded legs by rolling them out and pressing them into the body and white frosting to attach them.  

*If you don't have black food coloring, I have used blue food coloring and added cocoa powder to make it a black'ish chocolate frosting. Plus the Oreos help with the color too.

For the details on the tarantula, I took Hot Jaw Breakers for eyes and candy corns to look like fangs. The finished result (in the photo at the top of this post) I added some molded pedipalps out of the black frosting to surround the fangs.  

Finally, I sprinkled some black sprinkles to resemble a harrier specimen. I should have done that to the legs as well.

Happy Halloween Everyone!

Stove Top Rice Crispy Treat Mix

I understand that many of you out there know how to make Rice Crispy Treats. But, this post is for those few that have either never made them or never made them on the stove top. This is how my mother made them and this is how I make them today. So, here is the recipe for you folks that would like it.  

Ingredients:

4 Tablespoons of Butter

1 bag of mini Marshmallows

6 cups of Rice Cereal

1 tsp of Vanilla and/or Butter Extract- optional (My addition)

Directions:

In 4 easy steps-

1. Melt Butter on low to med heat
2. Stir in Marshmallows until melted and creamy (Add extract at this time) 
3. Remove from heat and stir in Cereal until combined
4. Quickly remove from pan and mold as desired

Pumpkin Rice Cereal Treats

Pumpkin Rice Cereal Treats

This is an easy 15 minute project and it made 28 pumpkins. Great for school parties!


Supplies: rice cereal, mini marshmallows, butter, food coloring (red/yellow), green candy for stems (I used Jelly Bellies) and cupcake papers, if desired.


Make a batch of Rice Krispie (R) treats. My basic recipe: microwave 1/4 c. (1/2 stick) of butter until melted. Add 4 c. mini marshmallows, stir and microwave until those are melted (stir intermittently). Add food coloring to make a bright orange - remember it will be "diluted" with the cereal so go bright. Add 5 c. of rice cereal and stir well.

To make the pumpkins: set out wax paper and get your handy-dandy scoop (I used the Pampered Chef large). Spray some Pam (R) on the scoop and scoop out individual balls onto wax paper. Try to pack the mixture into the scoop so it stays together, but don't worry if they fall apart a bit. When all mixture is scooped, spray your (clean) hands with Pam and mold the pumpkins into tight rounds and place into cupcake papers. Make a small divot in the center. Add a jelly bean for stem to finish. Viola! Easy peasy and cute to boot.

Mangia! (Eat!) . . . Cindy Lou Who

Austrian Sachertorte from Wolfgang Puck

 

Here is another updated post from back in 2008. I think it is the perfect time of year to share this delicious cake when chocolate season is in full bloom. It is very light yet flavorful dark chocolate cake with layers of Apricot filling and covered with a chocolate ganache. It is a little time consuming, but not a difficult process. It also requires only a small amount of flour which makes it easy to transfer to a Gluten-free version.
 

 

Story of Sachertorte Cake

This dark chocolate apricot filled cake originates in Austria and happens to be one of my favorites. The first time I tried it, was on my 20th birthday. It was made for me by an Italian woman named Sabrina, who I worked for in Austria at the time. The moment I tried it, I was hooked. I actually thought it was an Italian cake until I read about a man named Franz Sacher of Vienna who created it. In fact, only original Sachertorte can be found in Vienna or Salzburg Austria. It really is something special! I wish I had a recipe from my wonderful employer, but I do not. The next best thing would be from a well known local Austrian chef, Wolfgang Puck. I made his over and over again and it tastes almost identical to Sabrina's. I will even double the recipe to make a taller and more layered cake. It is worth it, if you like this cake. I hope you all enjoy.  

Wolfgang Puck's Sachertorte

 

Ingredients for cake:

6 ounces of bittersweet chocolate (in small pieces)

6 tablespoons of unsalted butter

4 egg yokes

4 ounces of sugar

5 egg whites

1/4 teaspoon salt

1/3 cup of all-purpose flour or Gluten free flour

Directions:

 

 

Step One:

Melt together chocolate and butter in a bowl over pre-boiled water that is now simmering. Remove from heat and let it cool down.
 

 

Step Two:

In another bowl whip egg yokes and 2 tablespoons of sugar together until you can see ribbons when you take the whisk out. (Like above)

 

Step Three:

Beat in melted chocolate mixture into the egg mixture.

 

Step Four:

In another clean bowl, whip egg whites and salt until you see soft peaks. Then gradually add remaining 6 tablespoons of sugar and whip until you see stiff peaks.

 

 

Fold in flour until you can't see any streaks.

 

 

Step Five:

Fold in 1/3 of egg white mixture into chocolate one until lightened and then slowly but, thoroughly fold in the rest of the mixture.

 

Step Six: Pour, Bake, and Separate

Pour into pre-buttered and floured 9 inch round pan or spring form pan.

 

 

 

Bake in a preheated oven until done (a toothpick should come out clean).
About 25-40 min depending on your altitude and oven. Check at 25 minutes and then every 5-10 minutes after.  

 

 

Let it cool in pan for about 10-15 minutes, place upside down on plate.

 

 

With a serrated knife, cut into 2-3 layers.

 

Step Seven: Make Apricot Filling

Ingredients for Filling:

1 cup of Apricot Preserves

1 tablespoon of Apricot Brandy. (I use juice or water)

Blend Apricot Filling in a food processor or blender until smooth.

 

 

 

Step Eight:

Spread Apricot filling on top of each layer. Put in refrigerator for 30 minutes.

 

 

Step Nine: Make Ganache

Ingredients for Ganache:

6 ounces of Bittersweet Chocolate in small pieces

2 tablespoons of unsalted butter

2 ounces of heavy cream

 

Melt chocolate and butter together in a bowl over post boiled and now simmering water in a pot.

In a separate little pot, bring cream to a boil. Mix hot cream into chocolate mixture. Let it cool enough to pour and spread easily over cake.

 

 

Step Ten:

Spread chocolate glaze all over cake. Refrigerate again for at least 30-45 minutes until ready to serve.

 

 

Serve with fresh whipped cream.

 

 

Has anyone ever tried this or other Austrian Food?

Gluten Free Belgian Waffles

All photos by Madeline L.

Since we are doing hot breakfast month, I thought I would share one of my gluten free recipes. I make these for everyone (even they are do not share my Gluten allergy) and no body knows the difference. In fact, many people ask for the recipe and find that they are gluten free. You can always make them with regular flour, but they seem just a little healthier to me the gluten free way (aside from all the eggs).

Plus, they are easy and fast to make.

Ingredients:
11/4 cup of brown rice flour
1/2 Potato Starch (not potato flour)
1/2 Tapioca Flour
1 tsp. Xanthan Gum
1/2 tsp salt
1 tsp vanilla
2 cups of milk
1/2 of cooking oil
8 medium eggs or 7 large/Jumbo


Directions:

Mix dry ingredients

 

 

 

Separate egg whites. Lightly Beat egg yokes. Beat egg whites until they have stiff peaks.

 

 

Add vanilla and oil to egg yokes

 

 

 

 

Alternate dry ingredients and milk together until combined.

 

 

Fold in egg whites.

 

 

Pour about 1/2 cup of batter onto your preheated Belgian Waffle Maker.

 

 

 

Cook until golden brown.



 

 

Suggestions:

We normally like to serve ours with butter and sprinkle with powdered sugar.

I like to throw some chocolate chips on the waffle batter right before I cook the waffle.

I also like to drizzle sweet and condensed milk over these babies.

 

Enjoy!

Sweet Potato Puree

This is a simple way to make Sweet Potato puree. It is perfect to use for baby food, baking/cooking, or freezing for later. I do this every time I get a big bundle of sweet potatoes. It is so easy and makes for quick access without having those canned "Yams" from the supermarket. Of course, I like my sweet potatoes baked or made into baked fries personally, but for the most part, I find I use it in more dishes this way. I put in pancakes or waffles, chili or beef stew, Casseroles, muffins, rolls, and more. Most importantly, we don't get tired of sweet potato mash because were not eating it the same way every time, yet we are still getting the benefits from this nutrient dense food. In fact, did you know that the vitamin A content in a 1/2 cup of Sweet Potatoes is equivalent to 128 Bananas! It goes without saying that this colorful vegetable provides more than you think.

 

Easy Steps to Sweet Potato Puree:

Step 1- Clean your potatoes to rid them of dirt even it you are not peeling them. 

Step 2- Cook your potatoes by baking, boiling, or microwaving them.

To bake: Poke holes in the skin with a fork or knife a few times and bake at 400 degrees F for 40 to 50 minutes or until soft. 

To boil: Cut sweet potatoes (they can be peeled or unpeeled) into pieces and place in boiling water. Cook 15 to 20 minutes and drain. If you are mashing sweet potatoes after boiling them, they should be peeled first. 

To microwave: Prick the skin of the potato with a fork or knife a few times. Cook on high, turning the potato halfway through the cooking time. Cook 1 potato for 3 to 4 minutes, 2 potatoes 5 to 6 minutes, and 3 potatoes 7 to 8 minutes.

Resource: usda.gov

Step 3- Peel Potatoes
After potatoes are cooled, the skin should be very loose. Loose enough to peel them by hand. Peel all the potatoes and cut quarterly into your food processor, blender, or Baby Bullet.

Step 4- Puree
By cutting in quarters you are limiting the amount of larger chunks. Blend until smooth. Sweet potatoes should not require any liquid to be added (especially if the potatoes are completely cooled) so blend accordingly.

 Step 5- Store for Later or Warm to Serve

 

If you use large amounts, measure them out and store in freezer bags.

 

 

If you like 1/2 cup portions, put puree into cupcake pans. I prefer a silicon pan because they are easy to pop out after freezing.  These are great sizes for toddlers and for smaller pre-measured amounts. After they are done freezing, place these frozen cups in a gallon freezer bag for later use.

For your babies, ice cube trays are the perfect size! Just freeze them, pop them out, and then put in a gallon freezer bag.