Sunday, August 28, 2011


3 cups walnuts, finely ground
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 cup unsalted butter, melted
1/2 pound phyllo dough
2 1/2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Preheat the oven to 350˚F.
Combine the walnuts, sugar, and cinnamon in a bowl and set aside.
Grease a 9x13 pan with a little of the butter. Place one sheet of phyllo in the bottom of the pan, brush with butter, and repeat until there are 8 sheets of phyllo in the pan. Place half of the walnut mixture in the pan, place a sheet of phyllo on top of it, brush with butter, place the rest of the walnut mixture on top, and continue layering and buttering the remaining sheets of phyllo. Once finished, cut into small triangle pieces.
Bake in the oven until golden, about 1 hour.
While the baklava is in the oven, combine the sugar, water, corn syrup,  lemon juice, cinnamon, and vanilla in a heavy saucepan and let simmer 5-7 minutes. When the baklava is done, pour the warm syrup evenly over the pieces and let sit for 1 hour before serving.
Source: Eleni Melirrytos

Friday, August 26, 2011

Chicken Paremesan

1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 tablespoon salt
1/2 teaspoon pepper
3 large egg whites
1 tablespoon water
1 pound chicken
2 cups warm marinara sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 475˚F. Line a rimmed baking sheet with aluminum foil and lightly grease with olive oil.
Toast the breadcrumbs and oil in a 12-inch skillet until golden brown, about 10 minutes, stirring often. Once done, place in a shallow dish with the Parmesan cheese.
Combine the flour, garlic powder, salt, and pepper in a second shallow dish.
Whisk together the egg whites and the water in a third shallow dish.
Season the chicken with salt and pepper on both sides. Then, coat each piece first in the flour mixture, then with the egg whites and water, and finally in the breadcrumbs. Place the chicken on the baking sheet.
Bake for about 15-20 minutes, or until the chicken is cooked thoroughly. Remove from the oven, cover one side of the chicken with marinara sauce, and then sprinkle on mozzarella cheese. Place back in the oven for about 5 minutes, or until the cheese is melted. Serve with pasta.
Source: Annie's Eats

Sunday, August 14, 2011

Pizza Rolls

olive oil
1/2 batch of pizza dough
mozzarella cheese
sliced turkey pepperoni
Italian seasoning
grated Parmesan cheese

Preheat the oven to 400˚F. Oil a 9-inch pie pan.
Divide the pizza dough into 24 pieces. Flatten out one piece of dough, place as much or as little mozzarella cheese and pepperoni as you like in the dough, pinch and seal the dough together, and place down in the pie pan. Repeat with the other pieces of dough.
Brush olive oil across the top of the rolls and sprinkle Italian seasoning and Parmesan cheese on top. Bake in the oven until golden brown, about 20 minutes.
Source: Annie's Eats

Pizza Dough

This makes 2 pizza crusts. 
1/2 cup warm water
2 1/4 teaspoons instant yeast
1 1/4 cups room temperature water
2 tablespoons olive oil
4 cups bread flour
1 1/2 teaspoons salt
olive oil
bread flour

Place the warm water in a bowl. Sprinkle and mix in the yeast and let sit until the yeast is dissolved. Stir in the room temperature water and oil. 
Combine the bread flour and salt in a mixing bowl. Slowly add in the liquid mixture with a flat beater. Mix on a low speed until the dough comes together. Stop the mixer and replace the flat beater with a dough hook. Knead for about 5 minutes, or until the dough is smooth.
Oil a large bowl, form the dough into a ball, and let the dough rise in the oiled bowl until it has doubled in size for about 90-120 minutes.
Once the dough has risen, roll out and divide the dough into 2 equal parts. Use 1/2 of the dough to make 1 pizza.
Source: Annie's Eats

Saturday, August 13, 2011

Banana Bread

2 large eggs
1 cup plus 2 tablespoons granulated sugar 
1/2 cup canola oil
2-4 very ripe bananas
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Preheat the oven to 325˚F. Grease a 9x5 loaf pan.
Beat the eggs and sugar together until fluffy.
Slowly pour in the oil on a medium speed. Add the bananas, sour cream, and vanilla.
Sift together the flour, baking soda, cinnamon, and salt. Fold these dry ingredients into the batter until just combined.
Let bake in the oven for about 60-75 minutes, or until golden brown and the center springs back when touched. Let cool for about 30 minutes before taking out of the pan.
Source: adapted from Flour by Joanne Chang

Wednesday, August 10, 2011

Peach Pie

2 pie crusts
2 1/2 pounds peeled and pitted peaches, sliced about 1/4 inch thick 
3/4 cup granulated sugar
3 1/2 tablespoons potato starch
3 tablespoons lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
milk or cream

Preheat the oven to 425˚F. Line a 9-inch pie pan with 1 of the 9-inch pie crusts. 
Combine the peaches, sugar, potato starch, lemon juice, almond extract, and salt in a medium sized bowl. Let sit for 15 minutes, stirring occasionally. Place the filling evenly in the bottom pie crust and dot with the butter pieces.
Cover with a lattice top using the 2nd pie crust, and brush lightly with the milk or cream. Place a pie crust shield over the edges of the pie and let bake in the oven for about 55 minutes.
Source: The Joy of Cooking 

Tuesday, August 9, 2011

Zucchini Bread

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
2 large eggs, beaten
1/2 cup canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups grated zucchini
1 1/2 cups ground pecans

Preheat the oven to 350˚F. Grease a 9x5-inch loaf pan.
Combine the flour, baking soda, baking powder, and ground cinnamon.
Blend the sugar, eggs, oil, vanilla, and salt in a mixing bowl. Fold in the dry ingredients, and then fold in the zucchini and pecans.
Place the batter in the prepared loaf pan and let bake in the oven for about 45 minutes. Let cool.
Source: The Joy of Cooking 

Sunday, August 7, 2011

Chocolate Oblivion Torte

Chocolate Torte
8 ounces Ghirardelli semi-sweet chocolate, broken into pieces
8 ounces Ghirardelli 60% cacao bittersweet chocolate, broken into pieces
1 cup unsalted butter
6 large eggs

Preheat the oven to 425˚F. Thoroughly butter an 8-inch springform pan. Cut a circle of parchment the size of the springform pan and place in the bottom of the pan. Butter the parchment once it is in the bottom of the pan. Place heavy duty aluminum foil around the outside of the pan. Cut a circle slightly larger than the pan out of heavy duty aluminum foil. Butter one side of the aluminum foil and set aside.
Place a large metal bowl over a pot of hot water. The bottom of the metal bowl should not be touching the water. Place the chocolate and butter in the metal bowl and let stand, stirring occasionally, until smooth and melted. Take the bowl off the water and let cool for about 5 minutes.
Place a mixing bowl over a pot of simmering water. Place the eggs in the bowl, stirring constantly to prevent curdling, until just warm to the touch. Remove the mixing bowl with the eggs from the heat and beat with a mixer on a high speed until the eggs have tripled in volume and soft peaks form.
Fold half of the beaten eggs into the chocolate mixture with a rubber spatula until they are almost incorporated. Fold in the other half of the beaten eggs until no streaks remain. Make sure there is no chocolate left at the bottom of the bowl.
Place this mixture into the prepared springform pan. Place the springform pan into a larger pan filled with very hot water. Place in the oven and let bake for 5 minutes. Place the buttered aluminum foil circle loosely on top of the springform pan and let bake 10 minutes. Make sure the buttered side of the foil is facing down.
Once the cake is done baking, take the aluminum foil surrounding the pan off and let cool for 45 minutes. Cover the pan with plastic wrap and refrigerate for 3 hours.
Store refrigerated.
Source: Katherine Evans

Creme Anglaise
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon pure vanilla bean paste
6 egg yolks

Combine the cream and the sugar in a heavy saucepan. Add the vanilla bean paste and bring just to a boil over medium-low heat.
Whisk the egg yolks in a medium bowl. Whisk in the cream gradually, 1/4 cup at a time, to prevent curdling. Return the mixture to the saucepan and cook until thickened for about 5 minutes, stirring constantly. Strain into a bowl and refrigerate until chilled.
Serve with the chocolate torte. 
Source: Katherine Evans


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