Happy Valentine's Day

I am not joking when I say this was one of the BEST meals of my life.  So amazingly delicious!  I can take no credit in this portion of the meal so, I cant offer any tips, but if you follow this link: This Way to Meaty Goodness it'll have you well on your way to happiness.

However...I did make the miso soup and choose the beer.  Lucky for me, Alton Brown's recipes don't need any alterations.  Miso HUNGRY!

Fork tender.  Oh man...I'm salivating just thinking about it.

Another fan of Valentine's Day rib dinner???

CHEWEE!!

Green Tea Madeleines

My boyfriend asked me what I wanted for dinner for Valentine's Day and, without hesitation, I told him I wanted these ribs I had been eyeballing in my Bon Apetit for at least six weeks or so.  Orange Soy Glazed Ribs (don't worry...I will post pictures and a link to the recipe next).  Yum-my!  So, he said, okay...I make dinner, you make dessert.  So, I immediately knew I wanted to make something to go with the somewhat Asian theme of the ribs.  Green tea instantly popped into my brain.  And I thought of these babies.  Since I had no desire to leave the house last night, I had the Matcha sent next day thru Amazon.  Silly, I know, but the belly wants what the belly wants.

Instructions:  (which I found...HERE!)

Ingredients:

2 eggs
2/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon – 1 1/2 teaspoons matcha powder
pinch of salt
1 cup of all-purpose flour
10 tablespoons of unsalted butter, melted

Directions:

1 - Preheat oven to 375 degrees Fahrenheit. Butter and flour madeleine pans well. (the first batch I made I buttered and floured and I didn't like how they came out.  Mine turned out much better just using a light cooking spray.)

2 - Melt butter, set aside to cool. 

3 - Beat eggs and sugar in a large bowl with an electric mixer till blended. Beat in vanilla, 1 teaspoon matcha powder, and salt. Add additional half teaspoon of matcha till batter is desired color. Add flour and beat until just blended.

4 - Gradually add cooled melted butter to mixture, beating until just blended.

5 - Spoon one tablespoon of batter into each cake shell. Bake until puffed and edges are lightly golden, about 12-15 minutes (start checking after about 10 minutes.  They tend to go from perfect to overdone really quickly.). Cool in pan for 5 minutes, then remove from the pan and finishing cooling on a wire rack.

Cheddar, Beer, and Mustard Pull-Apart Bread

I am a total carb freak!  I love bread.  Sweet bread.  Cheesy bread.  Bread bread BREAD!!  I could eat it all day everyday.  Seriously, my boyfriend has to stop me from eating just toast for dinner.  So, needless to say, when I found this recipe on Smitten Kitchen I was beyond excited!  I had planned on making this to eat with the delicious chili I had made, but failed to read the instructions completely (which, embarassingly, happens way too often.), so, we had it for "dessert".

Instructions:

Bread
4 tablespoons unsalted butter
1/4 cup plus 1/3 beer (the recipe calls for dark beer, but you can use whatever you have around)
2 1/2 cups all-purpose flour, divided
1/3 cup rye flour (use additional all -purpose flour if you don’t have this)
2 tablespoons granulated sugar
2 1/4 teaspoons (or 1 envelope) instant yeast
1 teaspoon table salt
2 large eggs, room temperature

Filling
3 tablespoon unsalted butter
1 tablespoon Dijon or a mustard of your choice
1 1/2 teaspoons Worcestershire sauce
Dash of hot sauce
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon table salt
Several grinds black pepper
1 1/2 cups shredded cheddar

Make dough: 

1 - In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melted. Remove from heat and add the remaining 1/3 cup beer. Set aside to cool down slightly. You want the mixture warm (110 to 116 degrees), but not steaming hot.

2 - Meanwhile, in the bowl of a stand mixer, stir together 2 cups of the all-purpose flour, sugar, yeast and table salt. With the mixer on low, pour in the butter-beer mixture, mixing only until the flour is moistened. Add eggs, one at a time, and mix until combined. The batter will look lumpy, but will become smooth in a moment. Add the remaining 1/2 cup all-purpose flour and all of the rye flour, mixing until just combined. Replace paddle with a dough hook and let the machine knead the dough for 3 to 4 minutes on low.

3 - Oil a medium/large bowl and transfer dough to it. Cover loosely with plastic wrap and set aside for 50 to 60 minutes, until doubled. Meanwhile, prepare fillings.

[Do ahead: You can also rest the dough in the fridge overnight -- wrapped tightly with plastic. The next day, let it rest at room temperature for an hour before rolling out.]

Make fillings: (I did these next two steps right before it was time to roll out the dough.)

1 - Back in the same small saucepan you used for the butter and beer, melt the 3 tablespoons butter. Remove from heat and whisk in mustard, Worcestershire and hot sauce until smooth. Set aside.

2 - In the bottom of a medium bowl, stir together mustard powder, paprika, table salt and several grinds of black pepper. Add shredded cheddar and toss until grated strands are evenly coated with spices.

Assemble bread: 

1 - Either coat a 9-by-5 loaf pan lightly with butter or a nonstick spray and set aside.

2 - Turn dough out onto a well-floured counter and roll the dough into a 20-by-12-inch rectangle, making sure it doesn’t stick to the counter by lifting sections and re-flouring the counter as needed. Brush the butter-mustard-Worcestershire mixture evenly over the whole surface, right up to the edges. Cut the dough crosswise into 4 strips (the original recipe says five strips but I did 4 and it worked out fine.  Also, later, when cutting the stacks, it makes it easier); each should be 12-by-4 inches. Sprinkle the first one evenly with a heaping 1/4 cup of the grated cheese. Gently place another strip on top of it, coat it with another heaping 1/4 cup of cheese, and repeat with remaining strips until they are stacked 5-high and all of the cheese is used.

3 - This is how the original recipe instructs you to do this next part:  With your very sharpest serrated knife, gently — so gently! The lightest sawing motions the weight of the blade will allow! — cut your stack into 6 to 7 2-inch segments (each stacked segment should be 4-by-2 inches).  I used my pastry cutter to do this part and it worked great!

4 - Arrange stacks of dough down the length of your prepared loaf pan as if filling a card catalog drawer. This was made easier by standing my loaf pan up on its short end.

5 - Loosely cover the pan with more plastic wrap and set it aside to rise again for 30 to 45 more minutes. Meanwhile, preheat your oven to 350 degrees.6 - Bake loaf for 25 to 35 minutes, until puffed and brown. Transfer it to a wire rack and let it cool for 5 minutes before flipping it out onto a serving plate/cutting board.

This is best to serve warm because it pulls apart better.  However, if you serve it cold it can be sliced.

It's been a while...

After a long hiatus, I'm back!  I have some amazing new inspiration and a new toy to play with!  Thanks to a very generous gift from some VERY generous people!  :)

Stay tuned....