Cookbook of the Month Recipe - Salmon Sandwiches

If this is working correctly, you my post should be published even though I am in a plane, on my way to NYC!!! I didn't want to miss out on this week's Cookbook of the Month recipe, so thank goodness blogger now has a way to publish posts when I'm not here.

I'm making this short because I have a ton to do and so little time. Although I followed this recipe for the most part, there are a few things I changed up. In the original recipe, the salmon is grilled over charcoal. I took the lazy way out and broiled my salmon. And Ina suggests serving it on a white or brioche roll, but I used deli rolls.

I LOVED these!! I am a huge fan of dill anyway, but this sauce is so delicious, and goes well with the salmon. The only problem that I had with them is that they are quite messy. Since the salmon flakes apart, it's a bit hard to hold it in the bread, but I didn't care because I just licked my fingers!

Salmon Sandwiches
adapted from Barefoot Contessa Parties!
olive oil
2 salmon fillets
kosher salt to taste
freshly ground pepper to taste

For the Sauce
1/2 cup good mayonnaise
1/8 cup sour cream
1/2 teaspoon white wine vinegar
6 fresh basil leaves
1/2 cup chopped dill
3/4 tablespoon chopped scallions, white and green parts
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 capers, drained

2 deli rolls
spinach leaves

To prepare the salmon: Preheat the broiler. Rub both sides of the salmon with olive oil, salt and pepper. Broil the fish for 5 minutes on each side, or until almost cooked through. (The fish will continue to cook after you take the salmon out.) Remove and allow to rest for 15 minutes.

To prepare the sauce: Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers, pulse two or three times.

To assemble: Slice the buns in half and toast. Spread 1-2 tablespoons of the sauce on each cut side. Place some spinach on the bottom half, top with a piece of salmon. Place the top of the bun on the salmon.

Serves 2 (with some left-over sauce)

I'll be back to posting on Wednesday!!

Chicken Sauté with Caramelized Ginger Sauce

Yesterday was one of those days. Although we don't leave to New York until Friday morning, I have taken tomorrow off of work to prepare, so I have been busy at work trying to get everything finished and everything in order before I leave. So by the time the day was over yesterday, I was dead on my feet. All I wanted to do was go home, change into some comfy clothes, and veg on the couch and watch American Idol.

But I was hungry. And I haven't been to the grocery store for awhile now, knowing that we would be out of town for a week. We didn't even have anything around I could just snack on for dinner. In comes an easy, fast meal that can be made from what I had in the cupboard and freezer. And dinner was on the table in the time it took to make the rice!

This recipe comes from the current issue of Cooking Light. (So you can feel good about eating it as well!) It was super easy, and I loved the combination of sweet and a little spicy. But this recipe does need something more. Although I am normally a recipe follower, taking very small liberties with recipes, this is one that I feel confident that I could play around with and come up with something even better. Here's what I would change:

• It definitely needs a veggie or two. Although I like my protein, some sugar snap peas or broccoli would have really perked this up.
• I only did half the amount of chicken from the original recipe, but the full sauce recipe. I would up the sauce even more next time, because in the end, it didn't even really have very much sauce.
• Speaking of the sauce - I would add a lot more ginger. I think the ginger is supposed to be a prominent flavor, but I could barely detect the ginger in the finished dish.
• And the sauce never really caramelized. I think there was too much liquid, so I would play with those amounts as well.

The recipe listed below is how I made it, but feel free to play with this one, because it really does have a lot of potential!

Chicken Sauté with Caramelized Ginger Sauce
adapted from Cooking Light May 2008

1 tablespoon canola oil
2 tablespoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek) **I just used Sriracha
1 teaspoon grated fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon sesame oil
(6-ounce) skinless, boneless chicken breast halves, thinly sliced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Heat canola oil in a large nonstick skillet over medium heat. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned.

Combine soy sauce, chile paste, and ginger in a small bowl; add to pan. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally.

Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened.

Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.

Serve over rice.

Rocky Road Sandwich Cookies

We are in the countdown - 5 days from now, I will be in New York City. I am so excited, but a little bit stressed out right now. For the first time in a VERY long time, my job has actually been busy. So trying to get everything done before I leave has proved to be a little difficult. Not to mention that it has taken away from my precious blogging time! So I apologize right now if I haven't been around to everyone's blogs like I wish I could be. The next 3 days at work are going to be crazy, so I'm sorry for my absence around the blogging community!

But before I get to work, I wanted to bring you this cookie recipe that I made last week. It comes from the April issue of Every Day With Rachael Ray. The minute I saw these Rocky Road Sandwich Cookies, I knew I wanted them!

The actual recipe makes 5 large sandwich cookies. I made half the recipe, but made my cookies smaller - and actually ended up with 24 single cookies. It is a chocolate chip cookie, sandwiched with marshmallow cream to give it that rocky road spin. I am so glad I made these smaller, because this is a true sugar shock! I could eat one, and I was on sweetness overload. I would not recommend making them bigger because they are so sweet and a little goes a long way. They are also very messy, so I would suggest sandwiching them as you go along. As you can tell in the picture, even the 3 I sandwiched were slipping and sliding! The cookies themselves are actually really good chocolate chip cookies. There is no white sugar, just brown, and I really liked the flavor that they had. Plus, they were very soft, exactly like I love my chocolate chip cookies!!

Rocky Road Sandwich Cookies
from Every Day with Rachael Ray May 2008

Ingredients:
1 stick (4 ounces) unsalted butter, at room temperature
¾ cup packed dark brown sugar
1 large egg
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup plus 2 tablespoons flour
1 cup chocolate chips
½ cup chopped almonds
10 tablespoons marshmallow cream

Directions:
Preheat the oven to 350˚. Line 2 large cookie sheets with parchment paper or nonstick baking liners. Using a mixer, cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg. Mix in the salt, baking powder and baking soda at low speed, then mix in the vanilla and flour. Stir in the chocolate chips and almonds.

Drop 10 rounded tablespoonfuls of dough onto the prepared cookie sheets. Bake the cookies until golden at the edges and slightly soft in the center, about 12 minutes. Transfer the cookie sheets to racks to cool completely.

Sandwich the cookies with 2 tablespoons marshmallow each.

Bad Photo Sunday - American Lasagna

This is my all-time favorite lasagna recipe. (At least until I find the next best one!!) This is one I've actually been making for years - one of those Tried and True recipes. It's another one of those Allrecipes gems that one member of my family discovered years ago, and now all of us make it.

And I actually made it last year. Yes, ladies and gentlemen - last year. You know, you start a little food blog one day, thinking that you'll just post everything for yourself to remind you of what you made. And then you start visiting lots of other food blogs, and then people start to visit yours. Before you know it, you are trying your hardest to make your pictures look appetizing, and if they don't, you just keep skipping right over them. Thank goodness I started Bad Photo Sundays - because I'd hate to not share this recipe!!

This is definitely not a traditional lasagna - hence the name American Lasagna - but it is oh, so delicious! I think the secret ingredient is the brown sugar. It doesn't make the lasagna sweet, but it brings something extra to it that I haven't had from any other lasagna. The other secret to this lasagna is that you want to make it the night before - up to the baking step - refrigerate it, and then bake it the next day. I've tried it both ways (waiting overnight and cooking the night of) and having it sit overnight really does make a huge difference. And I do what normally do in recipes like this - I do part ground beef and part sausage to add some extra flavor instead of just ground beef.

American Lasagna
adapted from allrecipes

1 pound lean ground beef
1/2 pound sausage
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.* Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

*If baking the next night, this is when you would cover and refrigerate. You might need to increase the cooking time by 15 minutes.

Cookbook of the Month Recipe - Herbed Goat Cheese Sandwiches

I already know what you are thinking: "Deborah - have you seen this cookbook?? It is full of all kinds of fabulous recipes, and for one of your featured recipes from this book, you choose a little sandwich? What are you thinking??"

Well, let me tell you what I was thinking. First of all, I was a goat cheese virgin. Yup, I had never had goat cheese before this sandwich. I wasn't completely sure what to expect. It was a bit stronger than I was expecting, but once I got over the shock of expecting a milder cheese, I really liked it. My husband loved it.

The second reason I chose this is because earlier this week I had a dentist appointment for my semi-annual cleaning. I don't know if it is just me and I have sensitive gums, but whenever I get my teeth cleaned, I have very sore teeth and gums for the whole day. I used to think it was because the hygienist is rarely gentle when flossing, but the hygienist that my dentist has now is really gentle. And my gums still hurt. So I wanted something that would be easy on my mouth and easy to chew, and this perfectly fit the bill.

Even though this is a little sandwich that would be perfect on a buffet table, we actually ate them for dinner. My husband wanted his bread toasted, and liked it better that way. They were surprisingly filling!

I inadvertently doubled the thyme, parsley and garlic, but I think it was that much better for my error. So the recipe below is how I made it. I halved the original recipe and still ended up with a ton of the spread left over. Ina does say that it will keep for weeks in the refrigerator, and I'm excited to see what else it will go well on!!

Herbed Goat Cheese Sandwiches
adapted from Barefoot Contessa Parties!

For the Spread
4 ounces cream cheese, at room temperature
5 1/4 ounces Montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (about 2 cloves)
1/2 teaspoon fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half, or heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Sandwiches
1 loaf 7-grain bread, thinly sliced
1 English cucumber, not peeled

To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.

To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

Others who have made this recipe:

SweetLady Sweets

Post Cinco de Mayo

I know, I know - Cinco de Mayo was 2 days ago. But let's face it - my family just uses it as an excuse to get together and stuff ourselves with Mexican (and New Mexican!) food. And really, Mexican food can be enjoyed no matter what the date!!

Let me just explain that when my family gets together, there is always food involved. A lot of food. Way too much food. That's just the way it is. I'm very lucky to have a family that loves food and loves to cook. You should have seen how much food there was - the photo collage above doesn't even show all of it!! But that's what we do, and we sure do have a good time doing it. In fact, I'm still feeling the effects of over-eating today - 2 days later!!

There were enchiladas, taquitos, empanadas, lots of dips and salsas, and virgin margaritas. (Just to name some!) I wish I had all of the recipes for you, but all of this wonderful food was made by my sisters, SIL, and mom. My contribution to the party? Tres Leches Cake.
I had a tres leches cake a few weeks ago from a local restaurant. Ever since, I have been craving it. So when my sister said that we were getting together, I volunteered to make dessert, knowing that this would be the chance I needed to satisfy my craving. I looked through all of my cookbooks, only to come up with one recipe. I almost made it, but it was a little more complex and involved than I was feeling. So I went to the internet. I found a recipe on the Food Network website by Emeril. It was the kind of recipe I was looking for, so I decided to use it.

Sunday night I went to make the cake. All was going well, until I looked into the oven when the cake was almost finished baking. The cake had risen very high - I was afraid it was going to jump right out of the pan. It didn't, and when the cake was done, I took it out of the oven. After a few minutes, the cake had fallen in the middle. The middle was probably only about half an inch deep. So when I poured on the milk mixture, it completely turned to mush. I'm guessing I either over or under beat the eggs - I'm not quite sure.

I knew I couldn't bring that cake, and knowing that I was the only one bringing dessert, I decided to give it another try. This time, I went with a recipe from allrecipes. I hadn't make anything from allrecipes in awhile - I'm not sure why, because I usually have really good luck with the highly rated recipes. Well, with some small alterations, this cake was the one!! The cake baked up perfectly, and the milks were the perfect amount of moisture. After I made the whipped cream for the topping, I was afraid that it was going to be too sweet, but it actually worked very well with the cake.

I'm surprised we even got to the cake because we all had eaten so much already, but it received praises from my family. And it also received praises from me!

Tres Leches Cake
adapted from allrecipes

5 eggs
1 teaspoon baking powder
2 cups white sugar, divided
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 1/2 cups heavy whipping cream, divided 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.

Add the flour mixture to the butter mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine 1 cup of the cream, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.

Refrigerate cake for at least 4 hours, but preferably overnight.
Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated until serving.

Peanut Butter Whoopie Pies

Dear Costco,

I am a huge fan of yours. I have been a loyal shopper for years now, buying everything from chicken to toilet paper to soap. I love that I can buy a big box of laundry detergent that will last me 6 months. Your meat selection is usually better than the meat I can buy at my local grocer, and your store is the first place I was ever able to find real Parmigiano-Reggiano. One time, I tried to buy frozen shrimp at another store - it was a huge mistake, and from now on, you are the sole provider of shrimp in my house.

I now have a request for you - I would like for you to discontinue selling cookbooks. They are my one weakness, and every time I am in your store, I can't help but walk past that table selling a variety of books. I try to close my eyes as I walk past, but somehow, I always end up in front of them. And when you are selling Martha Stewart's new cookie book for less than I can buy it on Amazon, without having to wait for it to be shipped to me, all of my defenses are lost and the book ends up in my shopping cart. I am asking you to stop selling these books not because I don't like the good deals, but because my bank account can't afford all of these books that have found their way into my cart. And to be honest, my bookcase is now full and can't handle another book, so I may have to buy a new bookcase to have a place to put my new purchases. It's just a dangerous cycle that needs to be stopped.

I know that if you discontinue carrying cookbooks, there will still be other places for me to buy them from, but at least one of the temptations will be gone. Thank you in advance for your help and understanding.

Sincerely,

A loyal shopper - Deborah



Peanut Butter Whoopie Pies
from Martha Stewart's Cookies

For the Cookies:
3 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, at room temperature
2 teaspoons vanilla extract

For the Filling:
1 1/3 cup natural, creamy peanut butter
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
coarse salt (optional)

Preheat oven to 400F. Line 2 rimmed baking sheets with nonstick baking mats or parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (When the top of a cookie is gently touched, it should feel soft but not wet.) Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

Assemble cookies: Spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

*I find it easiest to put the cookie batter in a piping bad and pipe the cookies onto the baking sheet so that the cookie sizes are more uniform.

*This recipe is slightly different than the one featured on Martha Stewart's website. I don't know which one is better, but this one is pretty darn good!!

Want more Whoopie Pies?

Whoopie Pies on Taste and Tell
Lemon Whoopie Pies on Joy the Baker
Pumpkin Whoopie Pies on Erin Cooks