Happy Father’s Day!

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Happy Father’s Day, Dad! You’re the reason for my love of seafood, sports, and dogs. Thanks for teaching me that the Red Sox will always be better than the Mets, that blue crabs are the best crabs, and why Evinrude is the only motor worth having.

I wish I could cook up some fresh blue crabs, oysters, and clams for tonight’s dinner, but sadly I don’t have the dough for California’s expensive seafood. Living in Delaware, we had pretty much all the seafood we could eat. Well, more like all the seafood we could catch. My Dad is a great fisherman who introduced me to Croaker, Sea Bass, and Flounder. As I got older, and could fish on my own, we’d always have contests who could catch the biggest fish. I believe I won that contest many a time, but my sister and Dad would always beg to differ. Such as fishermen tales go.

Not only did my Dad teach me about the importance of fresh seafood, but the overall importance of fresh ingredients. Near our beach house in Broadkill, Delaware (the name is Swedish for Broad-District), there are acres and acres of corn, soy, and even blackberry crops. I remember my sister and I would go up to the blackberry orchard and pick baskets for my Grandmother to make jam from. Those were the best times.

Living in California, I don’t get to see my Dad that often; but I do talk to him on the phone every Sunday. It’s become our tradition now. Here’s hoping you have an amazing Father’s day today, Dad! And, happy Father’s Day to all those Dads out there that are truly awesome!

Feta Zucchini Cakes

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Summer is my favorite time of the year, not only because of the weather, but it’s the best season for fruits and vegetables. Everything is bright and colorful. And, using just fresh vegetables and simple ingredients, you can make flavorful meals.

Zucchini cakes are incredibly simple. All you need are six ingredients and about fifteen minutes. So what are you waiting for? I’ve made zucchini cakes before, but this time I decided to add feta cheese to the mix. It worked beautifully and added another layer of flavor to this recipe.

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Feta Zucchini Cakes

Prep Time: 5 minutes   Cook Time: 8-10 minutes

 

Ingredients

  • 2 cups grated zucchini
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1/2 cup feta cheese, plus extra for sprinkling
  • Salt and pepper
  • 1 tbsp extra virgin olive oil

Directions

  1. In a medium bowl, combine first four ingredients
  2. Season with salt and pepper to taste
  3. Heat olive oil in a large frying pan
  4. Drop zucchini mixture by heaping tablespoonfuls onto pan
  5. Cook for about 3-5 minutes each side, until golden
  6. Remove zucchini cakes from pan
  7. Sprinkle with remaining cheese
  8. Enjoy!

This recipe is great with some grilled chicken and corn on the cob for a light dinner, or with just chunky tomato chutney for lunch!

 

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Teriyaki Grilled Cauliflower Steaks

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For nearly breakfast, lunch, and dinner, I’ve been eating chocolate chip cookies. I haven’t exactly been the picture of health lately. You must be wondering, but Allie, you made those kale chips the other day, what went wrong? Well, my newest chocolate chip cookie recipe is one of my greatest creations. I tinkered with an existing favorite recipe, and finally found the perfect formula. But I’m not here to talk about cookies. That’s for another day.

Since my diet has been pathetically flawed, I decided to go to the Farmer’s Market and pick up some veggies and fruit to save face. While reading Food and Wine, I came across the most delightful idea: Cauliflower Steaks. I wish I’d come up with this on my own, I would have been rolling in it by now! Sadly, that wasn’t the case. So instead of being rich in cash, I decided to be rich in vitamins and make this delicious vegetarian alternative.

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Teriyaki Grilled Cauliflower Steaks

Prep Time: 5 minutes   Cook Time: 15 minutes

 

Ingredients

  • 1 head of cauliflower
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup teriyaki sauce

Directions

  1. Preheat charcoal or gas grill until it reaches 375 degrees F
  2. Trim the cauliflower of any leaves
  3. Cut the stem flush with the base
  4. Place the cauliflower steam side down, and cut vertically
  5. Cut “steaks” about 3/4 inch thick out of the cauliflower*
  6. Lay the steaks flat and brush with olive oil
  7. Season with salt and pepper
  8. Place the steaks on indirect heat onto the grill, oiled side down
  9. Brush the other side of the steaks with oil and season with salt and pepper
  10. Grill for about 15 minutes, covered
  11. Halfway through grilling, turn steaks and brush with teriyaki sauce
  12. Continue grilling until easily pierced with a fork
  13. Move steaks to direct flame to get nice charred lines
  14. Enjoy!

*Because the cauliflower florets break apart so easily, you only get about two solid steaks out of one head. Reserve the loose florets for later. I’ve got another cauliflower recipe coming up where you’ll use them!

 

Smoky Kale Chips

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Today was the first day I’d been to the Hollywood Farmer’s Market in half a year. I really missed that market. Yeah, the parking is annoying and slightly expensive, and it’s slightly overcrowded; but I can always count on finding everything I want at that market.

Unfortunately for Alex, he didn’t shop at the market this week. Instead, he went to Ralph’s. If you’re unfamiliar with Southern Californian grocery stores, Ralph’s is the equivalent to Kroger, Shop-Rite, Acme, WinnDixie, Piggly Wiggly, or Food Lion. I believe I hit all the major ones there. Anyway, it’s no Sprouts.

Since Alex got his produce at Ralph’s, it’s been letting him down. In order make the most of his blunder, I decided to turn his weak kale into chips. Because when vegetables aren’t putting out, the only thing to do is turn them into chips.

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Smoky Kale Chips

Prep Time: 5 minutes   Cook Time: 15 minutes

 

Ingredients

  • 1lb of kale, stems removed
  • 1 tbsp extra virgin olive oil
  • 1 tsp seasoned salt
  • 1/2 tsp smoked paprika

Directions

  1. Preheat oven to 375 degrees F
  2. In a large mixing bowl, toss kale with olive oil, seasoned salt, and paprika
  3. Spread out kale onto a baking sheet
  4. Bake for 15 minutes
  5. Enjoy!

My favorite types of chips are ones that have tons of flavor. To me, original Lays are boring. I’d rather have Cool Ranch Doritos or Sour Cream and Onion Pringles. So, when I was making my own chip, I decided to add a kick with seasoned salt and smoked paprika. You can make these kale chips with just sea salt, as they’re simple and delicious either way.

 

Mint Oreo Ice-cream

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Last year when I drove out to L.A, I had to leave a lot of my kitchen equipment behind. I just couldn’t fit a commercial sized popcorn machine along with a toaster oven, dozens of dinnerware, and bakeware dishes into a Jeep Liberty already packed with mine and Alex’s stuff. I’m a serial over-packer.

One of the things I had to part with was my Cuisinart Ice Cream Maker. But, I didn’t think it was such a loss because California boasted the best dairy farms, so that meant L.A had to have amazing ice cream parlors, right? Wrong. Apparently the west coast is more hung up on the frozen yogurt fad than experiencing quality, old fashioned ice cream. It’s blasphemous.

There’s only one ice cream shop comparable to Woodside Creamery and Richardson’s in Delaware, and that is the L.A Creamery. They work with all natural flavors free of all the junk that commercial brands include. My favorite flavor there so far is the Salted Chocolate, because there’s nothing I love more than salty, sweet ice cream!

Since I can’t live at the L.A Creamery, and the only other two creameries I’m remotely interested in trying are a bit of a drive (Bi-Rite Creamery in San Francisco and McConnell’s in Santa Barbara), I decided it was time that I make my own ice cream again.

And so, I got my ice cream maker shipped out to L.A and began churnning away!

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Mint Oreo Ice-Cream

Prep Time: 20 minutes   Churn Time: 20-30 minutes   Chill Time: 2 hours or overnight

Ingredients

  • 2 large eggs
  • 3/4 cups sugar
  • 2 cups heavy cream
  • 1 cup milk
  • Ice water
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 1/2 cups roughly chopped Cool Mint Oreos

Directions

  1. In a saucepan, heat the milk to scalding
  2. Meanwhile in a mixing bowl, whisk together eggs and sugar until blended
  3. Pour 1/4 cup of the hot milk into the egg mixture, whisking the entire time
  4. After the eggs are tempered, pour in the remaining milk very slowly, continuing to whisk
  5. Transfer the mixture to a saucepan
  6. Add the heavy cream
  7. On medium heat, cook the mixture until it reaches a custard-like consistency
  8. This is when the mixture coats the back of the spoon and can hold a clear path drawn with your finger on the back of the spoon for 1-2 minutes
  9. Fill a large bowl with ice water
  10. Set the saucepan in the ice water bath to cool
  11. Once cooled, add the vanilla and peppermint extract
  12. Transfer the mixture to an ice cream machine and freeze per manufacture’s directions
  13. About halfway through the churning time, when you’ve reached a soft-serve like consistency, add the oreos
  14. Once the ice-cream has been fully churned, transfer to a container and freeze 2 hours to overnight
  15. Enjoy!

Not only did having my ice cream maker back in the kitchen fuel my desire to churn endless varieties of ice cream, but my new book Sweet Cream and Sugar Cones helped inspire some ideas as well.

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My first ice cream recipe book was the Ben & Jerry’s Ice Cream and Dessert Book. It was definitely a novelty purchase. After flipping through the book, I found that all my favorite Ben & Jerry’s flavors were there, but nothing about the behind the scenes of ice cream making and the importance of quality ingredients. I knew I had to have eggs and milk in a recipe, but I didn’t know what did what on the chemistry level, or why. Sweet Cream and Sugar Cones not only developed my intense desire to visit the Bi-Rite Creamery, but helped me understand more about ice-cream making and the secret to getting the most out of local, organic ingredients.

Chocolate Bourbon Pecan Pie

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To be completely honest, I’m not much of a pie person. I know, pie is a wonderful thing. But, for some reason it’s just not my favorite dessert. Though when it comes to pecan pie, now that’s something I can get behind. Add chocolate and a little bourbon, and you’ve bought me a one-way ticket to pie heaven.

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Hello, beautiful.

Chocolate Bourbon Pecan Pie

Prep Time: 12 minutes   Chill Time: 30 minutes   Bake Time: 55 minutes

 

Ingredients

  • 1 1/3 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold Crisco shortening
  • 3 to 6 tbsp cold water
  • 2 1/4 cups of pecans
  • 3 eggs
  • 3/4 cup dark brown sugar
  • 2/3 cup dark corn syrup
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter, melted
  • 3 tbsp bourbon
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate, roughly chopped

Directions

  1. Whisk flour and 1/2 tsp salt in a bowl
  2. Cut in cold shortening until mixture resembles course crumbs with pea-sized pieces of shortening
  3. Sprinkle in half of the maximum water recommended, mixing with a fork and evenly distributing moisture
  4. Add more water by tablespoon until dough is moist enough to hold together when pressed together
  5. On a floured surface, knead dough two to three times
  6. Shape dough into a flat, round disc
  7. Wrap in plastic and refrigerate 30 minutes
  8. On a lightly floured surface, roll out dough into a 12-inch round
  9. Fit the dough to a 9 inch pie plate
  10. Trim the overhang to 1/2 inch
  11. Fold the edge under itself and crimp decoratively
  12. Refrigerate until firm
  13. Meanwhile, preheat oven to 375 degrees F
  14. On a baking sheet, spread out pecans
  15. Toast in the oven until fragrant, about 8 minutes
  16. Remove from oven and coarsely chop, set aside
  17. In a mixing bowl, whisk together eggs, brown sugar, vanilla, melted butter, bourbon, and salt until well blended
  18. Fold in the pecans and chocolate
  19. Pour filling into the pie shell
  20. Bake on the lowest rack for 55 minutes, or until the center of the pie is set
  21. If the edge of your pie is baking too quickly, tent the edges of the crust with tinfoil halfway through baking
  22. Transfer the pie to a rack to cool at least an hour before serving
  23. Enjoy!

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For some reason, I wasn’t graced with the knack for perfect pie crusts like my Mother is. I don’t know how she does it, but that woman can churn out perfect pie crusts every time. Well, that is until her oven stops working and she doesn’t find out until she tries to make my Aunt and Uncle eat a mushy apple pie. But that’s a story for another day. Enjoy this pie with whipped cream, vanilla bean ice cream, or just by itself. Either way, you’ll probably end up eating more than one slice! I know I did. Good thing I have a membership to the gym!

 

Beer-Can Chicken and Berry Shortcakes

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Nowadays many people forget that Memorial Day isn’t about grilling food and throwing parties to celebrate the long weekend. Memorial Day is a day in which we honor our veterans who served and died fighting for our country. I’ve been turning it over in my head, trying to figure out where the parties came from and how this day turned into a grill fest and sales event.

There’s only one thing I could come up with, one veteran told his or her family to not be sad and upset if he or she dies in battle, but to throw the biggest party this country’s ever seen and celebrate life and not mourn for death. To be slightly morbid, whenever my funeral comes around, I’d rather it be a fun celebration with tons and tons of food and really good music. Our veterans deserve so much respect and admiration for fighting and dying for this country. I’d like to believe that they would have us celebrate their sacrifie by appreciating the freedom they fought for, and what better way than with family, friends, and good food.

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Beer-Can Chicken

Prep Time: 10 minutes    Cook Time: 2 hours

 

Ingredients

  • 1 whole chicken, neck and giblets removed
  • 1 (12 ounce) can beer, room temperature
  • 2 tbsp Emeril’s Original Essence
  • 1 tbsp Creole seasoning
  • 1/2  tsp black pepper
  • 1 tsp seasoned salt

Directions

  1. Preheat grill
  2. Combine Original Essence, Creole seasoning, black pepper, and seasoned salt in a small bowl
  3. Reserve 1 tbsp for beer can
  4. Sprinkle chicken with rub
  5. Open can of beer and discard (or drink) half of it
  6. Add reserved rub to beer
  7. Shove the beer can through the cavity of the chicken
  8. Stand up chicken on the grill, balanced by the beer can
  9. Grill over indirect medium heat for 2 hours, or until internal temperature reads 180 degrees
  10. Remove chicken when finished cooking and let sit, with beer can still intact, for 10 minutes
  11. Enjoy!

My Uncle and Grandfather are Veterans, and I know they would have loved this beer can chicken if Delaware and California were a little closer for them to visit and try some.

The reason why my beer-can chicken isn’t sitting on its beer can in the photo, is because in the last 10 minutes of cooking, my roommate lifted the lid off the grill too fast and knocked the chicken off its can. Oh, roomates. Can’t live with them, can’t live without having them live with you because you can’t pay full rent by yourself.

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My Dad’s side of the family all have a big sweet tooth, so I made this next dessert with them in mind.

Berry Shortcake

Prep Time: 5-10 minutes

Ingredients

  • 1 package of 6 yellow spongecake cups
  • 3/4 cup strawberries, sliced
  • 1/3 cup blueberries
  • Whipped cream

Directions

  1. Arrange strawberries on yellow spongecake cups
  2. Top with whipped cream
  3. Sprinkle over blueberries
  4. Enjoy!

This is the easiest dessert ever. If you search around the produce section around summer time, you’ll find these mini yellow shortcake cups. They’re pre-made and come in either full size or mini. My Mom used to buy them all the time to make a quick and easy strawberry shortcake, so I thought I’d add the blueberries for a more patriotic touch.

I hope everyone had a great Memorial Day and spent it with family and friends, appreciating all their Veterans have done for them and this country. ‘Merica!

Basic White Bread- Never get store-bought again!

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White bread. It’s simple, it’s delicious, it’s one of the most versatile yet underrated staples in your cabinet. Most people don’t know what they’re missing by never experiencing homemade bread. And I’m not talking about Panera “fresh baked bread,” I”m talking about the smell of a warm loaf of bread in the oven and the taste of slathering butter over a fresh slice.

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I know what you’re thinking. Allie, that’s a small loaf there. Well, yes, because it’s that good that I ate half the loaf before I remembered I needed to take a picture of it.

Basic White Bread

Prep Time: 2 hours   Bake Time: 30-35 minutes

 

Ingredients

  • 2 tsp active dry yeast
  • 1 cup warm water
  • 2 tbsp unsalted butter
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tbsp salt
  • 5 1/2 cups all-purpose flour

Directions

  1. In a large mixing bowl, dissolve yeast in water
  2. Let stand 5 minutes
  3. In a separate bowl, melt butter
  4. Stir in milk, sugar, and salt
  5. Add 1 cup of flour to milk mixture
  6. Pour over yeast
  7. Stir until it reaches a lumpy batter consistency
  8. Add the remaining flour
  9. Stir into a floury, shaggy dough
  10. On a floured surface, knead dough for 8-10 minutes
  11. The dough will be finished once it feels smooth, slightly tacky, and springs back when poked
  12. Clean out the mixing bowl and add oil to coat
  13. Form the dough into a ball and place in the oiled bowl
  14. Cover and let rise 1 hour
  15. Divide dough into two and shape into a loose ball
  16. Let rest another 10 minutes
  17. Grease two loaf pans
  18. Shape each ball into a loaf, by shaping into a cylinder and then pinching the ends under
  19. Place loafs into pans
  20. Let rise another 30-40 minutes
  21. Preheat oven to 425 degrees F
  22. Put loafs in the oven
  23. Immediately turn down the oven heat to 375 degrees F
  24. Bake for 30-35 minutes
  25. Finished loafs will be golden brown and sound hollow when you tap the bottom
  26. Remove loafs from pans and let cool completely before slicing
  27. Enjoy!

My favorite way to enjoy this bread is with butter and cinnamon-sugar. This is great chewy sandwich bread perfect for PB&Js, Grilled Cheese Sandwiches, or just with butter!

Coconut Poundcake Squares–Happy Mother’s Day!

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My Mom lives about 3,000 miles away from me. It’s horrible. We hate it. This isn’t the first Mother’s Day we’ve spent apart, as I went to college in Florida. But, for some reason, being on a completely different coast makes the distance more noticeable. Well that, and the fact that I actually am a lot farther this time.

I sent her a pot of tulip bulbs (just add water type) for Mother’s Day and they’re apparently mutant? Like, they’ve tripled in size overnight. I’m hoping they don’t turn into Mom-Eating Tulips at the rate their growing. We’ll just have to wait and see I guess!

Now, if you were to ask me what my Mom’s favorite dessert was, it wouldn’t be these Coconut Poundcake Squares. Mainly because she has never tried them, and less because they’re not very good. Because trust me, they’re gosh darn good. I made these today because I was thinking of something perfectly sweet, like my Mom! And out popped these delectable squares from my oven, like I popped out of her!

Maybe they’ll become your Mom’s favorite dessert, either way it’s a win-win when you make this decadent dessert!

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Coconut Poundcake Squares

Prep Time: 15 minutes    Bake Time: 45 minutes    Cooling Time: 15 minutes

 

Ingredients

  • 2 sticks softened butter
  • 1 1/2 cups sugar
  • 5 eggs
  • 1/2 tsp vanilla extract, plus 1/2 tsp
  • 1/2 tsp almond extract
  • 2 cups flour
  • 3/4 cup shredded coconut
  • 2 tbsp shortening
  • 2 tbsp milk
  • 2 cups powdered sugar

Directions

  1. Preheat oven to 325 degrees F
  2. In a mixing bowl, cream together butter and sugar until light and fluffy
  3. Mix in eggs, one at a time
  4. Flavor with 1/2 tsp vanilla and 1/2 tsp almond extract
  5. Work in flour until just combined
  6. Grease a Brownie Pan* or 8 inch square baking pan
  7. Pour batter into prepared pan
  8. Bake for 45 minutes, until a toothpick inserted in the center comes out clean
  9. Meanwhile, make the frosting
  10. Mix together shortening, milk, powdered sugar, and remaining 1/2 tsp vanilla extract
  11. Stir until smooth, adding extra milk if you would like a creamier icing
  12. Once poundcake squares are done baking, remove from oven and allow to cool 15 minutes
  13. Remove squares from brownie pan, or cut out squares from square baking pan
  14. Frost with homemade vanilla frosting
  15. Sprinkle shredded coconut over each frosted square
  16. Enjoy!

*I used Wilton’s Nonstick Brownie Pan for my squares. It was recommended by my Aunt Shirley who let me use it to make brownies during my trip to Arizona. I loved it so much that I bought one for myself. Expect a lot of square dessert recipes in the future. You don’t have to use this pan, and can easily substitute for a regular square baking pan.

If you are interested in the Wilton Nonstick Baking Pan, you can buy it on Amazon.com using this link. http://www.amazon.com/gp/product/B008KE7L2S/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1

And don’t forget to call or visit your Mom today! If you forgot to get her a card she WILL remind you and hold it over your head until next Mother’s Day, so I recommend just eliminating that headache by getting her a card. I mean, she birthed you, so I think she deserves at least a card.

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Happy Mother’s Day, Mom!

Homemade Lemonade and Sprouts

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Lemonade is my number two favorite drink. Well, it’s about one of maybe five drinks I ever drink. Water, fruit juice, and the occasional margarita, are just about all I consume. Don’t ask me why I’m weird like that, it’s just how I was made.

When I do get the chance to make lemonade, it is a special treat for me. Now that it’s been getting hotter in LA, I knew I had to take advantage of the heat and whip up some freshly squeezed lemonade.

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Homemade Lemonade

Time: 10 minutes

 

Ingredients

  • 6 lemons
  • 1 cup superfine sugar
  • 6 cups of cold water

Directions

  1. Juice lemons
  2. Strain lemon juice of any pulp or seeds
  3. In a large pitcher, stir together lemon juice, sugar, and cold water
  4. Chill in the refrigerator
  5. Enjoy!

 

I almost forgot to tell you of my new grocery store obsession, Sprouts. It’s amazing! You know I’m obsessed with Farmer’s Markets. If you didn’t, you do now. Sprouts is like a grocery store with a farmers market built inside of it. It’s everything I’ve ever wanted in a store. They have reasonably priced fresh, organic produce. There is a banging sandwich shop inside that’s great for lunch. And, everything they sell is either organic, gluten-free, or supplied from Heaven above. Yes, I’m in love. What of it? I’m not a major health nut, but I’m definitely a quality nut, and Sprouts is quality with a capital Q.

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I seriously suggest you go visit your local Sprouts. If you don’t have one in your area, I am deeply, deeply sorry for you and I hope you can overcome this depression someday. Well, until Sprouts opens up a store near you.