San Antonio

John and I just returned from a great trip to visit Adam in San Antonio where he works as a bird handler and trainer for Sea World's new spectacular show, Azul. 

We stayed at The Omni La Mansion del Rio right on The Riverwalk, and it was truly an unforgettable experience.  The hotel was formerly a seminary and is quietly elegant in its Spanish hacienda style and listed in Travel and Leisure's 2010 World's Best Hotels to name one of its honors.  Las Canarias, is their AAA Four-Star restaurant where the food is only equalled by the understated, but attentive service. 

My dessert:  Valrhona Burnt Caramel Creme au Chocolate accompanied by Jivara Ganache Golden Figs and an Orange Creamsicle Root Beer Float.  I must acknowledge perfection. 

For more on Riverwalk, visit the official site:
http://www.thesanantonioriverwalk.com/

Mexican St. Patrick's Day

Everyone was headed to the Irish pubs today in celebration of St. Patrick's Day.  My husband and I decided to take advantage of a gift certificate he received for a Mexican restaurant called, "Tenampa."  We discovered that it lived up to the hype and produced excellent food along with excellent service.  John and I both had the carne asada special which was prepared with bacon, onions, green peppers, and served over spinach with a cilantro cream sauce and garnished with three large shrimp.  Quite good.  I had a caramel flan for dessert; John had fried ice cream. 

As we sat at the table, we did get a good laugh since we were at a Mexican restaurant on an Irish holiday with a bottle of Italian wine, and my husband is German....and because it seemed appropriate, he asked the waiter, "Where's the corned beef?" 

http://www.tenamparestaurant.com/index.html

Fruit and Nut Biscotti

A bit more wholesome, because of the whole wheat flour, these biscotti have a nice contrast with their natural crunchiness and the soft chewiness of dates.  If you're looking for a little departure from traditional biscotti, give these a try. 

2/3 cup walnuts, lightly toasted, cooled, and chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
2 teaspoons cinnamon
1/4 teaspoon ground allspice
3/4 cup chopped dates

Preheat oven to 325 degrees. 

In a mixing bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  In another bowl, combine flour, baking powder, salt, cinnamon, cloves, and allspice.  Add to the creamed mixture, mixing until blended; fold in nuts and dates. 

Divide dough in half and on parchment lined baking sheet, shape each into an approximately 12 to 14 inch log, spacing them about 2 to 3 inches apart.  Bake in the middle of the oven for 25 minutes or until lightly browned.  Carefully transfer logs to a cooling rack; let sit for 5 minutes, then transfer to a cutting board.  Using a serrated knife, slice on the diagonal into 1/2-inch pieces.  Place the slices upright on the baking sheet and return to the oven for another 10 minutes.  Remove from pan onto cooling rack. 

Store in an airtight metal container.

Makes about 3 dozen. 

CitiZ

I love espresso. (With an "s" please; not an "x") And now, I'm able to enjoy it any time of the day and not wait until I'm dining out.  My recent indulgence is the new CitiZ by Nespresso, and let me tell you, that it produces as good a cup of espresso as I've tasted, and that includes the ones we used to make at my cafe'.  This machine is easy and quick with the use of the special pods, produces a lovely crema, and included with my machine were 16 flavor varieties from Ristretto (Intensity: 10) to Cosi (Intensity: 3).  My preference is typically the highest intensity.  The Pure Origin Espressos, which are coffees brought to maturity in the land of their origin (India, Columbia, Brasil, etc.) have unique flavors, and I found myself enjoying the Indriya (Intensity: 10) from India.  This machine can produce a 1/2 Espresso cup; full Espresso cup; Lungo cup; and of course the espressos are ideal for making a true cappuccino.  I had recently purchased a manual milk frother, so did not purchase the electronic frother option with my CitiZ.

I'd highly recommend this machine, and if you happen to have a nice piece of dark chocolate to enjoy while sipping your espresso, all the better.

Creamy French Onion Soup

I've been nursing a cold/cough for about a week and a half. I'll put the violins away....it's winter in the Northeast, and I guess it goes with the territory, so no telethons for me. What does one do when one has a cold? That's correct: Make soup. I didn't want the typical chicken soup, or tortellini en brodo that I made last week. I felt a bit more "gourmet" today, so I decided upon a French Onion. It's quite an easy soup to make, and honestly, the tears you cry while slicing the onions must have some beneficial effect on one's illness.

While the soup was in its final simmer, I buttered and toasted a piece of Italian (yes, Italian semolina) bread; then cut it into quarters. When ready, I placed the bread at the bottom of the crock; spooned generous amounts of onions and broth over; and then......the cheese. Hmmmmm. Considering I didn't have Gruyere on hand, I had to decide which of the ones I had might be complimentary to this soup. I chose a thick slab of Brie, then covered the whole deal with shaved Parmesan.

The Brie melted into the broth, leaving the Parmesan to broil a nice golden brown.....but the Brie created a creamy broth, and for my taste, was just awesome. I'd say, give it a try. If I hadn't devoured the bowl after removing it from the broiler......I would have taken a photo. You'll have to trust me on this one.

PAM'S CREAMY FRENCH ONION SOUP
2 lb onions, halved lengthwise, then thinly sliced
1 teaspoon thyme
2 bay leaves
1/2 teaspoon sea salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup Pino Grigio
4 cups beef broth (32 fl oz)
1 1/2 cups water
2 garlic cloves, minced
1 teaspoon freshly ground black pepper

For each crock:
1 slice, buttered and toasted French or Italian Bread slice, then each cut into quarters
1 thick slice of Brie
2 tablespoons shaved Parmesan cheese

Cook onions, along with thyme, bay leaves, and salt in butter in a heavy stockpot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 30 minutes, making sure they don't burn. Sprinkle flour over the onions, and cook, stirring, about 1 minute. Pour in wine and cook, stirring, another minute. Stir in broth, water, garlice, and pepper and simmer, uncovered, stirring occasionally, about 20 to 30 minutes, or until lightly thickened. Check and adjust seasonings.

Preheat broiler. Remove and discard bay leaves; place bread slices at the bottom of heat-safe crocks; then spoon generous amounts of broth and onions over bread. Top with Brie, then cover the top with Parmesan.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Makes 4 to 6 servings.

Boeuf Bourguignon

I watched "Julie and Julia" the other day, since I received the DVD as a Christmas present.  The beef bourguignon scene absolutely leaves me salivating, and so that's what I'm making today.  Adam flies in from Californina in a few hours, and will be leaving for San Antonio in a couple of days, where he begins his new new life with his new job.  I wanted to make something special for him, and this special beef recipe fits the bill nicely. 

I'm following Julia's recipe, since it would seem to be sacrilegeous to use another.  The beef is in the oven for the minimum designated time of 2:30 hours, and I'm now sauteeing the mushrooms and onions for later addition. 

I'd love to invite all of you for dinner, because the aromas wafting from my kitchen are incredible.  There's snow on the ground, the sun is shining, my kitchen smells delicious, and Adam is on his way.  Now, if only Eric were not working, this evening's dinner would be complete. 

Bon Appetit! 

Comfort Cupcakes

Remember when I said that I needed to bake when I got home from Florida?  This blizzard we're experiencing provided the perfect motivation (not that I really need any to bake) for something with old-fashioned goodness.  Naturally, chocolate immediately enters my thoughts....and cupcakes are always a treat, since everyone gets their own, personal dessert to unwrap and lick those wrappers, since, well, some of the melted....and still a bit liquid....ganache remains on the cupcake liners as well as your fingers.  

So here's what I baked:

Chocolate Cupcakes with Marshmallow Buttercream Filling and Chocolate Ganache Frosting 

I used Rose Levy Beranbaum's "Perfect All-American Chocolate Butter Cake" recipe from her indispensable cookbook, "The Cake Bible."  The batter includes a cup of butter, eggs, and unsweetened cocoa, and produces the lightest cake result, yet rich enough to satisfy that chocolate urge.

The filling is one I've used in my Whoopie Pies, spooned into a pastry bag, then shot into the tops of the baked and cooled cupcakes.  

Nothing is better than a ganache glaze, so after bittersweet chocolate was melted and whisked with simmered heavy cream and a bit of light corn syrup added for shine, I spooned equal amounts over the tops of the cupcakes. 

(You can see my pot of coffee (Italian Roast) along with my milk frother in the background)

May I say, "Yum?"

Home From Marco-La-La Land

...and that's just what one feels like in those beautiful surroundings......completely removed from life as we know it in the real world.  But, as the saying goes, "All good things must come to an end."  Sigh. 

Ok, back on Planet Pam, I immediately went to the ovens and baked a lasagna filled with ground turkey and bacon (yes, a little off the normal beaten path, but it was delicious!) and because Karen has been in withdrawals, a pan of Lemon/Lemon Bars.  On top of the shortbread base, I spread about 1/2 cup of lemon curd, then topped that with the egg/sugar/lemon juice/lemon peel filling.  After baking for about 20 minutes, the result was Karen-worthy, as "too much lemon" doesn't compute with my friend.

It's good to be home, but twist my arm, and I'd be back in sunny Florida as fast as you can say, Lemony Snicket.