Sunday, October 28, 2012

Frankenstorm Food

Bracing for the “Frankenstrom” poised to hit the Northeast.  Now is a time for preparedness and caution.  On a lighter note storm prep is also a time for cooking.  I think I’m going to whip up some cookie dough cupcakes tonight!  I just realized they’re not included in the Daniluxe cookbook.  Major oversight...must add! 
 
Anticipating power outages I prepared some sterno reheatable and good at room temperature goodies for the days ahead.  Sauteed  some baby bok choy with red pepper and shitake mushrooms  in a teryaki sauce.  I also pan fried and then steamed a few batches of vegetable and chicken dumplings and made some pan fried tofu with scallions and ginger.

School's closed tommorow. I'm planning to curl up with a few good dvds.  The offbeat  hilarity of Wes Anderson’s “The Fantastic Mr. Fox”  and the moody Richard Burton noir "My Cousing Rachel" are on my viewing list.  How are you guys planning to weather the storm? 

 

Thursday, October 25, 2012

Pumpkin Cream Cheese Bread


Serve this hearty rustic bread warm.
It's perfect for a blustery autumn day.

Pumpkin Cream Cheese Bread



Cream Cheese Filling:

4 oz cream cheese

1/4 cup white sugar

1 egg yolk

Crumb Topping:

½ stick of butter

½ cup brown sugar

1 ½ cups flour

¼ cup chopped walnuts

Pumpkin Bread:

1 3/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

2 eggs

1 cup white sugar

1/2 cup melted unsalted butter

8 oz canned pumpkin

1 teaspoon pure vanilla extract

Preheat oven to 350 F. Combine cream cheese, egg yolk and sugar with a hand mixer. Combine dry ingredients in a large bowl. Add eggs, pumpkin, vanilla and melted butter. Blend thoroughly. Transfer about half your batter to a 9 x 5 loaf pan. Top with cream cheese mixture. Add remaining batter to pan. Sprinkle a generous helping of crumb topping over batter. Bake about one hour.

Monday, October 15, 2012

Raspberry Cream Scones


"Scones are dry," has to be my most despised food myth of all time.   Moist cream scones are anything but and serve as the perfect accompaniment to a cup of tea!

Try the following recipe:

2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 teaspoon salt
1/2 stick butter, cut into small pieces
1/2 cup cream
1 large egg 
1/2 cup seedless raspberry jam

Directions

Preheat oven to 350.  Combine dry ingredients.  Whisk egg lightly into cream. 

Add cream and jam to flour mixture kneading gently into a soft dough.  Pat dough into a round Pyrex pie dish.  


Bake until golden brown, about 15 to 18 minutes.  Slice and transfer scones to a wire rack for cooling. Serve warm or at room temperature.

Chalkboards add charm and personality to the kitchen.  They're great for jotting down notes, to-do's or menus.  I'm looking forward to using my chalkboards for many food shoots to come!



Hydrangeas and roses brightened the day. To quote Alphonse:

"Some people complain that roses have thorns.
 I am thankful that the thorns have roses."

                                     xo  ~ dani



                                                                                                                                   

Friday, October 12, 2012

Tagliarelle with Truffle Butter

This simple recipe is the favorite dish of one of my favorite chefs, the fabulous Ina Garten!  Tender egg pasta and savory truffle sauce make for hearty yet luxuriant fare.   I've included my variation on the classic dish below.

Ingredients

1/2 cup heavy cream
5 tbsp truffle butter
fresh Tagliarelle pasta
finely chopped fresh chives

Directions

Cook pasta 2 - 4 minutes in boiling water.  Heat cream in a small sauce pan.  Add truffle butter to simmering cream and whisk until smooth.  Drain pasta and toss with sauce and 1/8 cup pasta water.  Garnish with chives and shaved Caciocavallo cheese.

Monday, October 8, 2012

Eating Agenda




This Sunday my girls and I embarked on an adventure in fine dining.  Our agenda included brunch at Pastis,  a stop at Italian superstore Eataly and pastry perfection courtesy of Laduree.


Pastis, Keith Mcnally's French brasserie, is the restaurant that made Manhattan's meatpacking district the food mecca it is today. Named after an anise-flavored liqueur, Pastis has an unassuming charm.  




(Pastis' Eggs Florentine)

Laduree macarons have long been a favorite indulgence of mine.  With their broad selection of luscious fruit fillings cradled in pillowy meringue, it's no wonder the French confectioner sells 15,000 of their coveted treats per day! 

Laduree's Madison Avenue outpost was bustling on Sunday. The revered French brand's long awaited New York store opened in May.

I picked up some truffle butter, a nice Lambrusco and caciocavallo cheese at Eataly.  Looking forward to whipping up some Tagliarelle with Truffle Sauce!

xo

dani