Birthday Week: Behind the Velvet Rope

What's a more festive colour than red? Especially for someone whose birthday is 20 days before Christmas! (Well, maybe someone whose birthday is close to Valentine's Day!)

Rachel's Red Velvet Cake
Yield: 1 9-inch layer cake


2 1/2 cups White Lily self-rising flour
1 teaspoon baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 cup whole buttermilk
2 1/2 tablespoons red food coloring
Rachel's cream cheese frosting
Vegetable-oil cooking spray

Preheat oven to 350 degrees. Spray three 9-by-2-inch round cake pans with cooking spray, and line with wax paper. Set aside. In a medium bowl, sift together flour and baking soda. Set aside.

In a medium bowl, combine sugar, vegetable oil, eggs, vinegar, and vanilla. With an electric mixer, beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food coloring, and beat to combine.

Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Remove the pans to a rack to cool for 5 minutes. Invert pans onto wire racks sprayed with vegetable oil to cool cake completely, or quick-chill in the freezer for 10 to 15 minutes.

To assemble, place one layer, top side down, on a cake stand. Using an offset spatula, spread with 1/4 inch of frosting. Repeat with remaining layers. To frost the top and sides of the cake, work from the center toward and over the edge, making sure to evenly coat. Store in an airtight container for up to one week.

Cream Cheese Frosting
Yield: 6 cups

8 ounces cream cheese, room temperature
1/2 cup (1 stick) margarine, room temperature
1 pound confectioner's sugar, sifted
1 cup finely chopped pecans
1 teaspoon pure vanilla extract

Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar, pecans, and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
(Recipe from Martha Stewart.)

Birthday Week: Say Cheese

If you wish to skip a frosting-laden confection for your birthday, try cheesecake, which can be made even lighter (and more calorie-conscious for those trying to maintain their girlish figures) by using less cream cheese and substituting it with cottage cheese. It will result in a slightly different texture, but it will still taste delicious all the same. Or, for something very decadent tasting, try mascarpone cheese.

Strawberry Coconut Cheesecake
Yield: 10 to 12 servings


Crust
6 tablespoons (3/4 stick) unsalted butter, melted, divided
3/4 cup graham cracker crumbs
1/2 cup unsweetened shredded coconut,* toasted, cooled
1/4 cup sugar

Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon melted butter. Line pan with parchment paper; lightly brush paper with some of melted butter. Blend crumbs, coconut, sugar, and remaining butter in medium bowl. Press mixture over bottom of prepared pan. Bake crust until lightly browned at edges, about 10 minutes. Cool. Reduce oven temperature to 300°F.

Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 tablespoons cornstarch
4 large eggs
1 cup canned sweetened cream of coconut (such as Coco López; available in the liquor section of most supermarkets)
1/4 cup coconut rum (such as Malibu)

Using electric mixer, beat first 4 ingredients in large bowl until blended. Beat in eggs 1 at a time. Beat in cream of coconut and rum. Pour batter over crust. Place cake pan in large roasting pan. Add enough water to roasting pan to come 1 inch up sides of cake pan. Cover roasting pan with foil.

Bake cake 1 hour. Remove foil. Bake until cake is pale brown, puffed, and just set in center, about 40 minutes. Cool cake in water bath 2 hours. Remove from water; run knife around cake to loosen. Chill cake in pan 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

Preheat oven to 350°F. Place cake in oven 2 minutes. Remove from oven. Place sheet of foil, then 10-inch-diameter cardboard round or tart pan bottom on top of cake. Turn pan over. Shake gently, allowing cake to settle onto foil and round. Remove pan and parchment. Place platter atop cake and turn cake right side up onto platter. Remove round and foil.

Topping
1/4 cup seedless strawberry jam
2 tablespoons water
3 1-pint containers strawberries, stemmed, sliced

Simmer jam and 2 tablespoons water in small saucepan. Brush top of cake with warm jam. Overlap berries atop cake, covering completely. Brush remaining jam over berries; chill. (Can be prepared up to 8 hours ahead.)

Cooks' notes:
Since this cheesecake needs to chill for several hours, it's easiest to bake it a day ahead of time.

Baking cheesecake in the gentle, even heat of a water bath (bain-marie) ensures a uniform texture.
(Recipe from Bon Appétit.)


Lemon Marble Cheesecake
Yield: 10 to 12 servings

Lemon curd:
Grated zest of 1/2 lemon
1/3 cup strained lemon juice
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.

Cheesecake:
1 cup sugar
2 cups (2 percent) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator
8 ounces Neufchatel Cream Cheese
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoon strained lemon juice
1/4 teaspoon salt
3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps

Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.

Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.

In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.

Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.

Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.

To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.

Cooks' notes:
Make one day before serving.

The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating.

If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.

Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter.
(Recipe from Food Network.)


Mascarpone Cheesecake with Candied Pecans and Dulce De Leche Sauce
Yield: 14 servings


Crust
8 ounces shortbread cookies
1/3 cup pecans (about 1 1/2 ounces)
2 tablespoons (1/4 stick) unsalted butter, melted

Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325°F.

Filling
12 ounces cream cheese, room temperature
2 8-ounce containers mascarpone cheese,* room temperature (an Italian cream cheese, available at Italian markets and many supermarkets)
1 1/2 tablespoons all purpose flour
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
4 large eggs, room temperature

Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.

Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)

Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.

Candied Pecans
Nonstick vegetable oil spray
1/2 cup sugar
2 tablespoons water
Pinch of cream of tartar
3/4 cup pecan halves (about 3 ounces)

Line baking sheet with foil; spray with nonstick spray. Combine sugar, 2 tablespoons water, and cream of tartar in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove from heat. Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely. Break candied pecans apart, leaving each pecan half intact with some candied caramel attached. (Can be made 1 week ahead. Store airtight at room temperature.)

Dulce De Leche Sauce
Yield: 1 1/3 cups

1 cup whipping cream
1 cup (packed) dark brown sugar
1/2 cup sweetened condensed milk

Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

Cooks' note:
Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving.
(Recipe from Bon Appétit.)

Birthday Week: Chocolate Cake with Vanilla Buttercream

This cake screams "instant party" to me. I love how fun and whimsical it looks, and especially how gluttonously over the top it is: As if a whole cake weren't enough, there are cupcakes stacked on top of it! Happy birthday indeed!

Chocolate Cake with Vanilla Buttercream
Yield: 10 to 14 servings


Cake
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
*Various food colorings

Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.

Vanilla Buttercream
Yield: 6 cups

4 large egg whites at room temperature for 30 minutes
Rounded 1/4 teaspoon salt
2/3 cup water
1 1/3 cups plus 2 tablespoons sugar
4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened
2 teaspoons vanilla

Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.

When syrup reaches a boil, start beating egg whites with an electric mixer at medium-high speed until frothy, then gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)

Meanwhile, put thermometer into sugar syrup and continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes in a standing mixer or 15 with a handheld. (It is important that meringue is properly cooled before proceeding.)

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (Buttercream will look soupy after some butter is added if meringue is still warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and beat 1 minute more.

Cooks' notes:
Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.

Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.

Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.

Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.

Cooks' notes:
Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.

Cake can be assembled 4 hours ahead and kept at cool room temperature.

Mini Vanilla Cupcakes
Yield: 2 dozen

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1 3/4 cups vanilla buttercream
*Various food colorings (optional)

Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.

Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.

For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
(Recipes from Gourmet magzine.)

Birthday Week: Lemon-Flavoured Cakes

I especially loved lemon desserts. Whatever the season, they remind me of sunny summer days and that always brings a smile to my face. And the taste is so flavourful and light, which makes me think that there aren't as many calories, and that, too, makes me happy! So whether it's a lemon danish or a lemon jelly donut, I am pleased as punch to be offered one. So, what better birthday treat than lemon cakes of all kinds!

Lemon Glazed Cakes
Yield: 6 cakes

For an elegant dessert, serve these cakes on plates garnished with fresh berries.


1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat buttermilk, or plain low-fat yogurt
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.

With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.

Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.

Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
(Recipe from Everyday Food.)


Lemon Meringue Cake
Yield: 1 9-inch layer cake


2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup milk
1 1/4 cups curd
2 cups meringue

Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.

Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.

Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.

Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.
(Recipe from Martha Stewart.)

Lemon Curd
Yield: 3 cups

16 large egg yolks
1 cup sugar
1 cup freshly squeezed lemon juice
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
Finely grated zest of 2 lemons

Prepare an ice water bath; set aside. Whisk together the egg yolks and sugar in a medium heatproof bowl. Add the lemon juice, butter, and lemon zest. Place over a pan of simmering water and cook, whisking occasionally, until thick, about 15 minutes. Transfer bowl to ice water bath and let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the curd. Transfer to refrigerator until completely cold, at least 2 hours and up to overnight.

Meringue
Yield: 12 cups

2 cups sugar
8 large egg whites (1 cup)
3 freshly squeezed lemon juice

Combine the sugar, egg whites, and lemon juice in the bowl of an electric mixer set over a pan of simmering water. Whisk until sugar is dissolved, about 3 minutes.

Transfer bowl to the mixer stand fitted with the whisk attachment. Beat on medium speed for 10 minutes. Increase to high speed and beat until stiff glossy peaks form, 10 to 15 minutes more.
(Recipe from Martha Stewart.)


Lemon Chiffon Cake
Yield: 1 7-inch cake


3/4 cup cake flour, (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting

Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.

In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.

In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.

Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.

Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners’ sugar before serving.
(Recipe from Martha Stewart.)

Birthday Week: Caffeine Fiend

Anyone who knows me will tell you that I am a caffeine addict. Don't even try and talk to me before I've had my morning cup of coffee. You may very well be my best friend or someone I respect and love very much, but without coffee, I am likely to bite your head off. So a dessert with coffee is the next best thing since toast!

Chocolate Chip Coffee Cake
Yield: 12 servings


Nonstick vegetable oil spray
2 large egg whites (1/4 cup)
1/3 cup (packed) golden brown sugar
Pinch of salt
1 1/2 cups coarsely chopped walnuts
1 1/4 cups mini semisweet chocolate chips, divided
2 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
3/4 cup sour cream

Position rack in center of oven and preheat to 350°F. Butter and flour 10-inch-diameter tube pan, then spray with nonstick spray. Mix egg whites, brown sugar, and salt in bowl. Mix in walnuts and 1/4 cup chocolate chips.

Whisk flour, salt, baking powder, and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Stir in flour mixture in 4 additions alternately with sour cream in 3 additions, beginning and ending with flour mixture. Stir in 1 cup chocolate chips.

Transfer batter to pan; smooth top. Spoon walnut mixture evenly over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn cake out onto rack; invert onto second rack (walnuts should be on top). Cool. (Can be made 1 day ahead. Wrap in plastic.)

Topping
3/4 cup powdered sugar
2 tablespoons sour cream

Mix powdered sugar and sour cream in bowl; drizzle over cake.
(Recipe from Bon Appétit.)


Cappucino Fudge Cheesecake
Yield: 12 servings


Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
Espresso coffee beans (optional)

Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Cooks' note:
Be sure to make this dessert at least one day ahead to allow the flavors to blend.
(Recipe from Bon Appétit.)

Birthday Week: Chocolate Cake with Caramel Milk Chocolate Frosting

I have always been someone who loves her birthday, though turning a year older is something I'd avoid if I could. I do however love the celebrating part of the day one arrived into the world, even those who came screaming and testing the full might of their lungs as I did according to my mom. Getting together with family and friends for a relaxing meal is what I love most about my birthday. The gifts are nice, but the company is even better. And what sweetens the time with company is cake! So, in honour of my 28th birthday, a whole week of delectable birthday cakes and celebratory ideas for those marking a birthday in your life.

To start this virtual birthday party, a chocolate cake, because everybody loves a chocolate cake, right? (And even better when it's virtual, no calories!)

Chocolate Cake with Caramel Milk Chocolate Frosting
Yield: 12 servings

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.


Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.

Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.

Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)
(Recipe from Bon Appétit magazine.)

Pizza Pizazz

I caught a repeat episode (though it was new to me) of 30 Minute Meals today that was entitled "Movie Marathon," in which Rachael Ray makes a triple feature of pizzas for munching while movie-watching.

White Pizza
Yield: 6 servings

1 store-bought pizza dough or one from your favorite pizzeria
1/4 cup cornmeal, for sprinkling (optional)
Extra virgin olive oil (EVOO), for drizzling
2 cups whole milk or part-skim ricotta
2 garlic cloves, finely chopped
A handful of flat leaf parsley, finely chopped
Salt and freshly ground black pepper
2 cups shredded mozzarella or provolone cheese (1 pre-shredded pouch)
1 cup Parmigiano Reggiano cheese, grated
2 tablespoons red pepper flakes (optional)
10 leaves fresh basil (1/2 cup), shredded

Pre-heat the oven to 425°F, along with a pizza stone (if you use one).

Stretch the dough to form a pie and transfer it to a pizza stone or baking tray. If using a baking tray, sprinkle with some cornmeal to give a little extra crunch and prevent the dough from sticking to the pan.

Drizzle EVOO (extra virgin olive oil for those not in the know) around the crust. In a bowl, mix the ricotta cheese with garlic and parsley and season with salt and black pepper. Spread the ricotta across the dough, then top with mozzarella (or provolone) and the Parmigiano Reggiano.

Bake it until crispy, about 20 minutes. Remove from oven and top with the shredded basil leaves and red pepper flakes, if desired. Cut into large pieces and serve.


Puttanesca Pizza
Yield: 6 servings

2 tablespoons extra-virgin olive oil (EVOO)
3 garlic cloves, finely chopped
2 tablespoons anchovy paste or 6 filets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 28-ounce can fire roasted diced tomatoes, drained very well
1/2 cup pitted black olives like kalamata, chopped
A handful of flat-leaf parsley, chopped
1 Boboli thin crust pizza shell
2 cups shredded scamorza cheese (smoked mozzarella)

Preheat the oven to 425°F.

Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.

Top the pizza with sauce and cheese.

Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.

Really French, French Bread Pizza (in the episode it was called Mushroom Lovers' French Bread Pizzas)
Yield: 6 servings

2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine (eyeball it)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese

Preheat the broiler.

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with EVOO and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.

Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.
(All recipes by Rachael Ray, 30 Minute Meals.)

Crazy for Coleslaw

Coleslaw is a quintessential summer salad for me. I don't know why this is the case, but nothing beats a burger with a side of coleslaw and a cold beer during a backyard barbecue. So, on a rather gloomy, cold and damp Canadian fall day, I am channeling some sunshine and a bite of summer.

Crispy Coleslaw
Yield: 8 servings

1/2 cup mayonnaise
1/2 cup cider vinegar
2 Tbsps Dijon mustard
1/2 cup green hot dog relish
Salt and pepper
1 heads white cabbage
3 x carrots, peeled and shredded

Whisk together the mayonnaise, vinegar, mustard, relish, salt and pepper in the bottom of a large salad bowl. Add the cabbage and carrots and toss until well coated. You may serve the Cole Slaw immediately, or if you like make it in advance. The texture will soften a bit as it stands but it will still be very good.
(Recipe by Michael Smith, Chef at Home.)


Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds
Yield: 8 to 10 servings

One head of green cabbage (3 pounds), cored and finely shredded
One head of red cabbage (2 pounds), cored and finely shredded
Kosher salt
1 teaspoon caraway seeds
1 teaspoon celery seeds1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1/4 cup sugar
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 large carrot, coarsely shredded
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
1/2 cup chopped flat leaf parsley

Put the shredded green and red cabbage in two large colanders and toss each with one teaspoon of salt. Let drain in the sink for two hours. Pat the cabbage dry.

In a small, dry skillet, toast the caraway and celery seeds over moderately high heat until fragrant, about 20 seconds. Add the water and let cool.

In a blender, combine the mayonnaise, cream, sugar, onion, garlic, vinegar, lemon juice, cayenne and black pepper. Pour in the caraway and celery seeds and their liquid; blend until the dressing is smooth.

In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.
(Recipe by Rachael Ray.)


Creamy Colesalw
Yield: 6 servings

1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced

In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
(Recipe by Everday Food.)

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Okay, I'm sure that those of you who don't have the same affinity for squash as I do are fed up with yet another squash recipe from me, but well, I can't help it. This one is too delicious-sounding not to share.

Butternut Squash Gratin with Goat Cheese and Hazelnuts
Yield: 8 to 10 servings


3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
2 tablespoons olive oil
Coarse kosher salt
4 tablespoons (1/2 stick) butter, divided
3 cups sliced leeks (white and pale green parts only)
1 1/ teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

To Go:
This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.
(Recipe from Bon Appétit.)

Happy Thanksgiving!

For our American friends who are celebrating turkey day tomorrow, happy Thanksgiving!

In honour of this day, two turkey recipes (in case you're looking for a last minute idea).

Whole Roasted Turkey with Fennel Spice Rub


2 (8 to 10 pound) whole turkeys
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock
1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup all-purpose flour
3/4 cup butter

Preheat the oven to 425 degrees F.

Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
(Recipe by Michael Chiarello, Easy Entertaining with Michael Chiarello.)


Maple-Roasted Turkey with Sage Butter

1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.
(Recipe by Tyler Florence.)

Berry-Licious

A friend of mine has this theory about dessert: Even if you're full, you always have room for dessert. Dessert, unlike other food, is digested by a separate belly. She came up with this theory as a child, a tale she told her parents with such conviction that they allowed her to eat dessert even though she hadn't eaten all of her vegetables. (More likely they were so amused and impressed by her imaginative story that they gave in.)

Me, I have a theory that I subscribe to at this day, even at 28 years old: Dessert with fruit doesn't really count as dessert. It just counts as part of your daily serving of fruits and vegetables. And the cream counts as a source of dairy, of course!

That's my story and I'm sticking to it.

Mixed Berries with Muscat Sabayon
Yield: 4 servings


4 x egg yolks
75 ml (1/3 cup) sweet Muscat wine (see note)
75 ml (1/3 cup) peach or apricot juice
60 ml (1/4 cup) sugar
250 ml (1 cup) strawberries, hulled and halved
250 ml (1 cup) raspberries
250 ml (1 cup) blackberries or blueberries


In the upper part of a double boiler off the heat, whisk together the egg yolks, wine, juice and sugar. Place over barely simmering water. Whisk constantly until the mixture is thick and frothy, 8 to 10 minutes. The mixture should stiffen, with the bubbles becoming smaller and longer lasting.

Arrange the fruit on four plates. Mound the warm sabayon on the fruit. Brown quickly with a kitchen torch.

Use a sweet wine made from Muscat grapes, for example Greek Samos or the southern French classic, Muscat de Rivesaltes. Their apricot, peach and honey flavours make them an excellent partner for the peach juice in the recipe. It’s a great way to showcase the wine’s flavour while removing some of its alcohol. The result is a truly seductive dessert.

If the egg yolks are thoroughly cooked, you can chill the sabayon without worrying that it might separate.
(Recipe by Ricardo Larrivée, Ricardo and Friends.)

Avocado and Grapefruit Salad

I don't know why, but for some reason, I have been obsessed with avocados lately. Enough that I dream about avocados. No kidding. When perfectly ripe, avocados have this texture that's hard to beat: soft and creamy but with a slight bite. Of late, I have been dining on avocados for my lunches: arugula and spinach salad with a can of tuna and sliced avocado. Delicious and fast, and so full of protein and greens, too. And with the sweetness of the avocado and a sprinkle of salt and pepper on the tuna, I don't even use vinaigrette of any kind.

Below is a new recipe I've found to mix it up a little bit, but as I'm not a super fan of grapefruits, I think I'd substitute it with another citrus, such as clementines, which are in season right now. Oranges or mandarins would work, too.

Avocado and Grapefruit Salad
Yield: 4 to 6 servings

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
(Recipe by Ina Garten, Barefoot Contessa.)

Deceptively Delicious

Ever since the October 2007 issue of Rachael Ray's Every Day, I have been fascinated with Jessica Seinfeld's cookbook, Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food. Jessica was then on Oprah's show, for which I was captivated for an hour.

Her big secret is this: She purées fruits and vegetables and then sneaks them into regular foods that her kids do like and will eat to ensure that they'll get the proper amount of fruits and vegetables in their diet. And she's come up with crazy combinations, such as spinach in brownies(!), beets in chocolate cake (double !), cauliflower in macaroni and cheese and sweet potato in pancakes.

You can read more about Jessica's book at her official website, here.

Creamy Fusilli with Yellow Squash and Bacon

Okay, I can't resist but pass on one more squash recipe. It seems rather decadent with the cheese and the bacon, but, well, just don't eat it everyday!

Creamy Fusili with Yellow Squash and Bacon
Yield: 4 servings


Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.

Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.

While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).

Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
(Recipe from Everyday Food.)

Gourmet Covers

As I started thinking about my holiday baking plans, I was reminded of one of the most stunning food covers I've ever seen, last December's Gourmet magazine cover.



There was something so bold yet simple about it. The graphic icing design on the cookies was striking to say the least, and red covers are always eye-catching.

If Vogue is the bible for fashionistas, then Gourmet holds the same coveted caché for foodies. From cover to cover, Ruth Reichl's food glossy is drool-worthy and inspiring. You travel to exotic lands and discover the cuisine of other people, you meet American chefs who are taking food to a whole new level, and through it all, you discover the myriad of ways that food nurtures us beyond providing us mere sustenance.

If you're a subscriber of Gourmet, you'll also know that your issues arrive in your mailbox free of cover lines, all the better to showcase the beautifully featured dishes on each cover. Below, a smattering of covers from the last several years.








If you're interested in more food writing, I highly recommend Gourmet editor-in-chief Ruth Reichl's two memoris, Tender at the Bone and Comfort Me with Apples. Both recount Reichl's winding journey to food writing as well as the challenges faced in her personal life, all alongside personal recipes.

Lazy Day Chili

Today it's a low-key Saturday for me. I have been tidying up around the house and catching up on e-mails with friends, generally, fluttering about from one task to another. As such, I've decided to make a dinner that can be left on the stove, unsupervised, with just a periodic stir here and there. So, for tonight's Saturday night menu (along with a movie), is chili.

Chili also reheats relatively well, so I have made extra for lunch and dinner throughout the week. And after years of cooking for one, I've also learned to freeze chili in individual portions that can just be dethawed for a quick nuke in the microwave.

I like my chili extra spicy, so I have opted to kick up the recipe below with extra chili powder.

Spicy Chili
Yield: 4 servings


1 lb. bacon, chopped
2 x onions, chopped
1 heads garlic, separated, peeled and sliced
2 x red peppers, chopped
3 -5 heaping spoonfuls chili powder
2 pounds ground beef
2 x x 28 ounce cans whole tomatoes
19 oz can black beans
19 oz can kidney beans
Salt and pepper

Heat a large pot over medium-high heat and add bacon.

Add a splash of water and let the bacon render its fat.

As the water evaporates, the bacon will brown.

Pour off excess fat and add the onions, garlic and peppers.

Cook until they are softened and just beginning to caramelize.

Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon.

Add tomatoes and beans and season with salt and pepper.

Simmer for an hour.

If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.
(Recipe by Michael Smith, Chef at Home.)

My personal notes:
I use a six bean blend instead of just kidney and black beans, and I've omitted the bacon for a healthier version. To kick up the spice factor, I add a couple of splashes of Louisiana-style hot sauce.

Coconut Sweet Potato Cheesecake

It is a cheesecake kind of day today. And a sweet potato kind of day, as this is the third recipe I've seen today that involves sweet potato. (Though the American Thanksgiving is coming up next week and sweet potatoes are a common side dish, so that would certainly explain the prevalence of sweet potato recipes.)

Below is the recipe of the day at Epicurious.

Coconut Sweet Potato Cheesecake
Yield: 10 servings


Sweet potatoes
4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons (packed) golden brown sugar
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 large egg
2 tablespoons whipping cream

Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.

Crumb coating
Powdered sugar
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)

Filling
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 large eggs
1 15-ounce can sweetened cream of coconut (such as Coco López; available in the liquor section of most supermarkets)
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
Additional sweetened flaked coconut, toasted

Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.

Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)

Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
(Recipe from Bon Appétit.)

Cheesecake 101

From Martha Stewart Living: Cheesecake is the purist's dessert, simple and elemental. But it also requires a sleight of hand in which an unassuming ingredient magically blossoms into an elegant, almost sculptural study of texture and flavor. Most often, cream cheese is that ingredient. Mixed with sugar, vanilla, and eggs, then baked, it creates an irresistible result that is technically as close to a custard as it is to a cake.

But for cheesecake's admirers, it has much more appeal than either. Waiting to be sliced, it seems to whisper promises of delicate tang and sweetness. You might wonder how it will taste, how it will feel in the mouth. Softly yielding? Lusciously thick? Light, like mousse? The temptation will quickly prove too great: Resistance crumbles, you grab a spoon, and the cheesecake completes its seduction.

Getting Flawless Results
To avoid cracks in a finished baked cheesecake, start with the ingredients at room temperature; don't overmix the eggs, and don't overbake. Before unmolding, run a knife around the edge to loosen the cake. If the top does crack, consider concealing imperfections with fresh fruit or a berry or chocolate sauce.

Technique
Marbling cheesecake is an easy way to elicit oohs and ahs. This one and its miniature siblings have a raspberry puree swirled in. To marble, drop dollops of fruit puree onto the unbaked cake with a teaspoon, then use a wooden skewer or toothpick to tease out tendrils of sauce across the surface.

These cheesecakes, once set, can be wrapped in plastic and refrigerated for up to three days. Let stand at room temperature for 20 minutes before serving.

Raspberry-Swirl Cheesecake
Yield: 8 to 10 servings


1 cup finely ground graham crackers
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries
32 ounces cream cheese, room temperature
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.

Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.

Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.

Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.

Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.

Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.
(Recipe from Martha Stewart Living.)

Berry Dreams

While mid-November is hardly prime time for berries of any sort, sometimes one can't help but crave a big pint of berries. It is at times like this that I realize how truly unappreciative I was during the summer months when berries, from strawberries and blueberries to blackberries and raspberries, were so plentiful and fresh, it was like you had just picked them off the bushes yourself. (It's also at times like these that I wonder why, when the berries were fresh, I didn't think to freeze some of them to ration them out during the cold, winter months. Next year, I remind myself, next year.)

So, whether you resort to frozen or splurge for the fresh berries, nothing beats a warm crisp with a dollop of vanilla ice cream on a chilly fall day.

Apple and Blackberry Crisp
Yield: 6 servings


Filling
3 Mutsu apples. peeled, cored and cut into 1-inch cubes
1 cup fresh ro frozen blackberries (or raspberries or strawberries) (250 ml)
1/2 - 3/4 cup sugar (125 ml - 175 ml)
2 tbsp cornstarch (30 ml)Grated zest of 1 orange

In a large bowl combine all filling ingredients and toss to blend.

Topping
1/2 cup quick-cooking rolled oats (125 ml)
1/4 cup flour (60 ml)
1/3 cup cold butter, cut into chunks (75 ml)
1/3 cup brown sugar (75 ml)
1/2 tsp ground cinnamon (2 ml)
1/4 tsp grated nutmeg (1 ml)
Pinch of salt
1/4 cup almonds, chopped (60 ml)
Butter, for baking dish

Preheat oven to 350 degrees F.

Put the oats, flour, butter, brown sugar, cinnamon, nutmeg and salt. Work mixture together with fingers until it resembles coarse meal. Add almonds and blend well.

Butter an 8 by 8 inch baking dish with butter. Pour apple filling into dish and mound topping over filling, covering it completely. Bake for 40 to 45 minutes until bubbly and golden.
(Recipe by Christine Cushing, Cook With Me.)

Tip: I learned this from an episode of Chef at Home, which is to use a frozen stick of butter than to grate it into the filling so that the butter is in even pieces and spread out evenly throughout the oats.

Stuff It: Part 2

The stuffing debate continued ... This one is about whether to include fruit in your stuffing or not. Many people I know abhor fruit in their entrees and desserts, so something sweet or tangy such as apples or cranberries, would not be a welcome accompaniment to their white meat or dark meat. The same goes for accompaniments of the nut variety, as in chestnuts.

Here, the solution isn't as easy as the above. It's not just about making one big batch of stuffing then splitting how you cook it. The answer to this one would mean possibly making two kinds of stuffing altogether, and many a frazzled host or hostess probably wouldn't agree to this solution.

So, here, the host or hostess will need to assess their guest list and determine if there are more guests who like fruit or nuts in their stuffing and those who don't, if they'll mind skipping stuffing altogether. (What is a a host/hostess to do?)

Of course, if you have guests with nut allergies, you'll want to skip the nut recipes altogether.

Cranberry-Pecan Stuffing
Yield: 12 servings


1 cup dried cranberries (5 ounces)
4 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 ribs celery, finely chopped
One 1-pound bag cornbread stuffing mix
One 1-pound bag herb stuffing mix
1/2 cup flat-leaf parsley leaves, chopped
1 cup pecan pieces (4 ounces), toasted
2 large eggs
1 quart chicken broth

Preheat the oven to 350º. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.

Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.

In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)


Chestnut Stuffing
Yield: 12 servings


1 pound bulk pork sausage
1 onion, chopped
3 ribs celery, finely chopped
2 carrots, finely chopped
2 Granny Smith apples, cored and chopped
One 1-pound bag herb stuffing mix
8 ounces jarred roasted chestnuts, coarsely chopped (about 1 1/3 cups)
1 cup walnut pieces (4 ounces), toasted
2 cups chicken broth
Salt and pepper

Preheat the oven to 350º. In a large, deep skillet over medium-high heat, cook the sausage, breaking it into bits with a wooden spoon, until browned, about 10 minutes. Add the onion, celery, carrots and apples and cook over high heat, stirring frequently, until soft, about 10 minutes.

In a large bowl, combine the stuffing mix with the chestnuts, walnuts and sausage mixture. Add the chicken broth and combine thoroughly. Season to taste with salt and pepper.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)


Apple Chestnut Stuffing
Yield: 8 servings

2 large onions, finely sliced
3 tbsp butter (45 ml)
1/2 cup pitted, quartered prunes (125 ml)
1/4 lb. chestnuts, roasted, peeled and chopped (112 g)
Challah bread (1/2 small loaf, day old), broken into bite sized bits
3 cloves garlic, finely sliced
1/4 cup calvados (or brandy) (60 ml)
1 to 1 ½ cup chicken stock (250 to 375 ml)
3 x Spartan apples, cored, peel on, diced
1 tbsp freshly chopped thyme (15 ml)
1 tbsp freshly chopped sage (15 ml)
1 tsp freshly chopped rosemary (5 ml)
coarse salt and freshly cracked black pepper, to taste
butter, for casserole dish

In a large skillet over high heat, melt butter until just golden brown. Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes. Reduce heat to medium and sauté for a further 5 minutes until onions are very soft. Add the sliced garlic and sauté 2 more minutes. Add Calvados and 1 cup chicken stock. Cook covered, on medium heat, about 10 minutes. Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender. Cool to room temperature.

Preheat oven to 325 degrees F. Butter a casserole dish.

Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper. If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.

Transfer to a buttered casserole dish. Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.
(Recipe by Christine Cushing, Christine Cushing Live.)

Stuff It: Part 1

Our neighbours to the south will be celebrating Thanksgiving in two weeks, on November 22, though we here in Canada celebrated back in October. But with Christmas just five weeks away, now is as good a time as any to start thinking about stuffing, turkey stuffing that is.

Stuffing, I know, can be a controversial issue. It has divided many a family, I've heard. Should you actually put the stuffing in the bird as the name implies, or is stuffing best prepared separately from the bird?

Personally, I like the stuffing in the bird. The turkey juices add flavour to the stuffing, and more flavour is never a bad thing, as well as keeping the stuffing moist.

As a compromise, in our family, the same stuffing is prepared both ways to appease all appetites with minimal fuss. Just double the ingredients when preparing the stuffing and put half in the turkey and bake or cook on the stove top the rest.

Celery-Herb Stuffing
Yield: 10 cups

7 tablespoons unsalted butter, plus more for dish and baking
1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 cup extra-dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon poultry seasoning (such as Bell's)
3 tablespoons coarsely chopped fresh flat-leaf parsley
3 1/2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 to 4 large eggs, lightly beaten

Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.

Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.

Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.

Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.

Cook stuffing in turkey. For the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.
(Recipe from Martha Stewart Living.)


Mushroom Stuffing
Yield: 12 servings


One and a half 1-pound loaves white bread, cut into cubes
1 1/2 bunches celery with leaves, coarsely chopped
3 sticks (12 ounces) unsalted butter
1 1/2 onions, chopped
One 10-ounce package sliced white mushrooms
1 tablespoon coarse salt
3 tablespoons poultry seasoning
2 large eggs, beaten with 2 tablespoons water

Preheat the oven to 250°. Scatter the bread cubes on a baking sheet and bake, tossing occasionally, until dried but not browned, about 40 minutes. Let cool. Increase the oven temperature to 350°.

Working in batches, pulse the celery in a food processor until chopped but not minced.

In a large, deep skillet, melt the butter over medium-high heat. Add the onions and cook until translucent, about 10 minutes. Mix in the celery and mushrooms and cook over high heat, stirring frequently, for 10 minutes. Stir in the salt and poultry seasoning until thoroughly combined.

In a large bowl, toss the bread cubes with the beaten egg mixture. Add the vegetable mixture and toss until well combined.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)


Black-Eyed Pea and Cornbread Stuffing
Yield: 12 servings


6 slices bacon (about 6 ounces), chopped
2 shallots, finely chopped
2 ribs celery, chopped
2 carrots, chopped
3/4 teaspoon ground white pepper
1 1/2 cups chicken broth
8 ounces thickly slicked ham, chopped
3/4 cup finely chopped mushrooms
1/3 cup finely chopped fresh sage
6 cups cornbread chunks
Three 15-ounce cans black-eyed peas, drained
Salt and black pepper

Preheat the oven to 350°. In a large skillet, cook the bacon over medium-high heat until just crisp, about 5 minutes. Add the shallots, celery, carrots and white pepper and cook until the vegetables are tender, about 5 minutes. Transfer to a large bowl.

Stir in the chicken broth, ham, mushrooms and sage. Add the cornbread and black-eyed peas and mix until combined. Season with salt and pepper to taste.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, uncovered, for 40 minutes.
(Recipe from Every Day with Rachael Ray.)

Ham I Am

Today's episode of Michael Smith's Chef at Home was about one of my favourite rituals, Sunday dinner. Growing up it was a long-standing ritual in my family, the hallowed institution of Sunday dinner. On this night we would get an extra special meal prepared not hastily or thrown together after a busy day at work or school. And we would all sit together in the dining room with the good china and by candelight and enjoy a leisurely dinner. Us kids weren't allowed to make other plans for Sunday's dinner. We might have dinner at a friend's house or grab a meal on our way home from basketball practice or rehearsals for the school play or whatever other extracurricular activities we were involved in throughout the week, but the meal on Sunday was a sacred one. It was family night, a night to gather and regroup before a new work or school week began.

Roast beef was a commonly served at Sunday dinner, but so was pork tenderloin or ham.

So, much to my delight, today's episode of Chef at Home offered some inspiring new ideas (to me at least) for a Sunday staple, ham.

Sunday Ham with Apple, Maple and Rosemary Mustard Sauce
Yield: 6

4 lb. ham, bone in
2 cups apple cider, wine, fruit juice, broth or water
2 heaping spoonfuls Dijon mustard, horseradish, marmalade, jam, jelly or any condiment
1 tbsp dried rosemary or any other herb or spice
1 tbsp cornstarch
2 Tbsps water

Preheat your oven to 375 degrees.

Place the ham in a large pot with a tight fitting lid. Add apple cider, mustard and rosemary. Cover with the lid and bring to a simmer. Let simmer for 1 1/2 hours. At this point, you may serve the ham as is with the broth, or carry on and glaze it and make a sauce.

Remove the ham and place in a roasting pan and reserve broth in pot.

Ladle 1 cup of the broth from the ham pot into a small saucepan and reduce it over high heat until it is the consistency of syrup. Brush the glaze all over the ham, and then place it in the oven for 30 minutes.

Meanwhile stir the cornstarch into the water until it dissolves. Heat the remaining ham broth to a simmer and whisk in the cornstarch slurry. Stir until thickened. Slice the glazed ham and serve with the sauce.

Comfort Food: Mac and Cheese

When you hear mac and cheese, most of us would think of the familiar navy box (see right). Kraft Dinner is so famously equated with mac and cheese that it's nearly inconceivable to think of separating them, or that mac and cheese can be made without orange powder. But really, it can. And with many savoury additions, too, that make it an adult dish but still comforting all the same.

Lobster Macaroni and Cheese
Yield: 6 servings


1 box of penne pasta
1 sticks of butter
2 x garlic cloves, chopped
1/2 cup of flour
1/2 cup of white wine
1 can of evaporated milk
4 cups of milk
1 tbsp of paprika
2 tbsp of Dijon mustard
1/4 tsp of cayenne pepper
8 oz of cheddar cheese, grated
8 oz of Monterrey jack cheese, grated
Salt and pepper
2 x 1 lb. lobsters, cooked and shelled2 cups of breadcrumbs

Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.

Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.

Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.
(Recipe by Michael Smith, Chef at Home.)


Mac and Cheddar Cheese with Chicken and Broccoli
Yield: 6 servings

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. Place a pot of water on to boil for macaroni.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.
(Recipe by Rachael Ray, 30 Minute Meals.)

Smoky Chipotle and Cheddar Mac
Yield: 4 to 6 servings

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked CheddarPlace a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.

While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.

While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.

Drain macaroni or pasta. Add cooked pasta back to the large pot.

Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
(Recipe by Rachael Ray, 30 Minute Meals.)

Baked Macaroni and Cheese
Yield: 6 to 8 serving

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
(Recipe by Alton Brown, Good Eats.)

Of course, sometimes nothing beats Kraft Dinner ...