The Trader Joe's 30 Day Health Challenge

My good friend Akiva, chef and owner of The Cookie Department along with his girlfriend Tallulah, have taken on the dubious challenge of eating nothing, and I mean nothing for 30 days except prepackaged foods sold at Trader Joe's.  Their goal in this endeavor is to "...eat their way to hotness and health".  It just so happens they're willing to keep us all entertained by blogging about the experience.  Good luck Akiva and Tallulah!  Please let us know how it all pans out in your blog memoir Trader Joe's 30 Day Challenge .

Calling All Coffee Fanatics: Latte Cupcakes with Mocha Frosting!

Good things do come in small packages, sometimes.  I've been a fan of Starbuck's Via Instant Coffee packets for some time now.  Yes, yes...I still lovingly grind and brew my own fresh beans when I have time but if I'm in a hurry and need a strong cup, I reach for a packet of Via.  However, if you want to know where this instant coffee really shines, try it in your next batch of chocolate chip cookies or ice cream. 

Ya see, it dawned on me that if I wanted a clean, prominent coffee flavor minus the extra liquid of coffee or espresso, these packets would nicely do the trick.  One of the things I love about them is that they can be dissolved in to ANY liquid even if it's stone cold.  It only takes about 10 minutes to dissolve them in cold milk for instance.  Using them as a foundation, I have made delicious coffee ice cream, fudge, cookies and all manner of confections.  After trying both, I have chosen to use the "Bold" red packets which have a more intense flavor.  Last night I whipped up some Latte Cupcakes with Mocha Frosting using a couple of Via packets as my secret ingredient.  The recipe is as follows.

Rachel's Latte Cupcakes with Mocha Frosting

For the Latte Cupcakes:

1/2 cup unsalted butter at room temp. (1 stick)
1 1/2 cups granulated sugar
3/4 cup low fat buttermilk
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 packet Starbuck's Via Bold Instant Coffee

For the Mocha Frosting:

2 cups heavy whipping cream
1/3 cup sugar
1 packet Starbuck's Via Bold Instant Coffee
1/2 teaspoon vanilla extract
8 oz. semi sweet chocolate finely chopped or in chip form
pinch of salt

Grease or line 12 muffin tins with paper cups.  Preheat the oven to 350.  Place the buttermilk and one packet of the Via Instant Coffee in a small bowl and whisk.  In a mixer set on medium-high, whisk butter until it is creamy and fluffy.  Gradually add in the sugar.  Continue mixing for about two minutes until the butter and sugar are "creamed", ie. light in color and fluffy.  In a separate large bowl mix together the flour, baking soda, baking powder and salt.  With the mixer still running on medium, crack the eggs in to the creamed butter and sugar allowing each egg to mix in thoroughly before adding the next.  Whisk the buttermilk, vanilla and coffee to dissolve.  Add the flour in three parts alternating with the buttermilk mixture.  Fill the muffin cups and bake in the center of the oven for 35-40 minutes.

For the frosting,  heat 1/2 cup of cream in the microwave on high for a minute.  Add the semisweet chocolate and allow to sit and melt in the hot cream.  After about three minutes, stir the chocolate in to the cream to fully melt.  Add one packet of Via Bold to this mixture, whisk and set aside and cool to room temperature. In a stand mixer, whisk the beat the cream, adding in 1/3 cup of sugar and a pinch of salt.  When soft peaks begin to form add the cooled chocolate coffee mixture to the mixing bowl and continue to whisk on medium-high until the frosting becomes thick and spreadable. Allow the cupcakes to fully cool before frosting.    

Makes 12 Cupcakes     

This Recipe Will Self Destruct in T-10 and Counting

The chili verde recipe below is one that I make only on special occasions.  It is a true labor of love.  It also happens to be one of my most heavily requested.  Until now I have guarded it selfishly, like a country might covet its' top secret weapons program.

A sudden epiphany or mathematical equation rather, made me rethink my miserly behavior.  My analytic process follows:  I love to cook.  Cooking has always been an expression of my love.  Loving surely does not prohibit sharing, therefore: cooking + loving = sharing.  I've never been one for math so please forgive my little foray and just roll with it.  Should you choose to accept the following culinary mission, I hope you find it as rewarding as I have.    

Rachel's Outrageous Chili Verde

5-7 pound pork shoulder roast
4 - pounds tomatillos
3 - large onions
8 - Poblano peppers
2 - Serrano peppers
2 - jalapeno peppers
8 - cloves garlic
2 - bunches cilantro, stems trimmed
8 - quarts chicken stock or broth
2 - Tbs. cumin powder
2 - tps. Mexican dried oregano
1/4 cup sweet chili powder
kosher salt & fresh pepper
1/4 cup neutral oil for frying such as Safflower

De-bone the roast and trim off any excess fat.  Cut the pork in to 2 inch cubes.  Season the pork liberally with salt and pepper.  Heat the oil in a large skillet.  Fry the pork in batches without overcrowding the pan.  Brown the pieces deeply on each side to create a dark crust on all surfaces.  Remove the pork and reserve.  Peel the tomatillos and place them along with the peppers on a sheet pan.  Broil them until they are blistered and charred, turning them to allow for even charring on all sides.  Alternatively, you can roast them on the grill.  Once the vegetables are nicely charred, remove them from heat.  Meanwhile finely chop the onions and garlic.  Over medium heat saute the onion and garlic mixture in the same pan as the pork scraping up any browned bits from the bottom.  Add the cumin and oregano and chili powder to the pan and saute for another minute.  Once cool enough to handle, peel the peppers (you may want to wear gloves here).  In a food processor, add the peeled peppers, tomatillos and cilantro in batches until finely pureed.  In a large (12+ quart) stockpot heat the chicken stock.  Add the tomatillo/pepper/cilantro mixture to the stock.  Adjust the seasoning to taste with salt and pepper.  Add the pork cubes to the stock pot and bring to a simmer, partially cover and cook over low heat for a minimum of four hours until the pork is fork tender and falling apart.  This recipe is damn good the day you make it but is outrageous the day after.  Serve over rice.  

Serves 10-12 generously with leftovers    

Gnocchi, Lofty Fare Or Peasant's Delight?

Basic gnocchi, as pictured, are comprised of a handful of kitchen staples.  As daunting as they may seem, gnocchi can be whipped up in virtually no time  and require no special equipment to make.  As I was rolling them out last night, I was musing to myself how inexpensive and relatively easy they were to make.  If you have eggs, flour and a couple baking potatoes on hand you're 99% there.  Below, please find my basic gnocchi recipe.  I like to serve these with red sauce, buerre blanc or even pesto.  They're very versatile!




Rachel's Basic Gnocchi

Two large russet potatoes (approximately two pounds total)
1 1/4 cups all purpose flour

4 egg yolks
1/2 teaspoon salt
fresh cracked pepper to taste

Bake the potatoes.  Pierce the potatoes with a sharp knife all over and bake for 45 minutes in a 375 degree oven.  Alternatively, you can put them in a microwave safe baking dish with 1/4 cup of water and microwave on high for about 10-15 minutes until soft and cooked throughout.  Let the potatoes cool until they can be handled and peel off the skins.  If you have a potato ricer, food mill or even a colander with large holes, push the warm potatoes through the holes in to a medium size mixing bowl.  If you do not have one of these tools, no worries.  You can skip this step and use a spoon to gently mash the potatoes.  The key here is to eliminate as many lumps as possible without over-processing the potatoes.  Mix the egg yolks, salt and pepper in to the potatoes.  Add the cup of flour and knead.  The dough should come together but be soft but not sticky. Add up to another 1/4 cup of flour until it is not sticky.  Start a large pot of salted water to boil.   
 
On a floured surface roll the dough in to a single rope about 3" in diameter.  Cut the dough in to six even sections.  Roll each section in to it's own rope about an 1" in diameter and cut at 1" intervals.  Gently roll each of these pieces off the back of a fork and allow to dry on a floured surface for 20 minutes. Have your sauce ready.  Begin to cook the gnocchi in three batches.  The gnocchi will sink to the bottom of the pot of boiling water and then rise to the top.  After about 2 minutes they're done.  With a slotted spoon, remove to the serving bowl.  Once all the gnocchi are finished, sauce them in the serving bowl.  Serves 4.           

Super Buttery Pecan Toffee Recipe

2 cups sugar
1 tablespoon light corn syrup
1 pound unsalted butter
2 cups toasted pecans or walnuts, coarsely chopped
a pinch of salt
1/4 cup water
12 oz. good quality semi-sweet chocolate in chip form or bar form chopped fine.

Line two large sheet pans with foil.  Spray with non-stick spray or grease with butter.  In a large (6 quart+), heavy pot or sauce pan add all the ingredients except for the chocolate and pecans.  Bring to a steady boil stirring constantly.  Clip a candy thermometer to the side of the pot.  Continue to boiling stirring constantly until the thermometer reads 305  which is the hard crack stage.  Remove the pot from heat and add the nuts stirring briskly to distribute.  Immediately pour the hot candy, distributing it evenly between the two baking pans.  Using a heat proof spatula, spread the candy as thinly as possible without  breaking it.  After about two minutes, sprinkle the chocolate bits/chips evenly over the top of each sheet of hot toffee.  Allow to sit for another minute or two and with an offset spatula, gently spread the melted chocolate evenly over the top.  Spread to the edges.  Allow to cool at room temperature until chocolate is solid and toffee is completely cooled.  Break in to pieces and store at room temperature.  Makes approximately 3 pounds.  

Malbec Wine Poached Fuyu Persimmons

Malbec Wine Poached Fuyu Persimmons With Star Anise, Cinnamon, Vanilla Bean and Orange Zest.

Recipe as follows:

6-8 medium Fuyu persimmons

3 cups red wine

1 cup water

1 cup sugar

1 cinnamon stick

1 whole star anise

1 vanilla bean

2" strip of orange zest

Peel, stem and quarter the persimmons. Add all ingredients to a heavy, large pot. Simmer on over low heat until the persimmons are tender and the wine mixture has reduced by half. Serve persimmons and syrup over ice cream, puddings, pancakes, oatmeal, or enjoy them by themselves. If you have a Fuyu persimmon tree: 1. I am jealous. 2. this is a great gift to jar and give away.  Cheers!

Crisp & Chewy Double Chocolate Chippers

Fudgy in the middle and crispy on the edges, these extreme chocolate cookies can satisfy both texture camps.  My husband and one of my sons likes a crispness to their cookie.  My other son and I like the chewy fudginess.  Until now I've been forced to go back and forth making crisp cookies in one instance and chewy the next.  

Crisp & Chewy Double Chocolate Chippers

2 Cups unbleached all purpose flour

1 Cup good quality cocoa

1 cup brown sugar

1/2 cup granulated sugar

2 larges eggs

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1 cup unsalted butter

12 oz. white chocolate chips

8 oz. semi sweet chocolate chips or chunks

1/2 tsp. salt

Preheat the oven to 350.  In the bowl of a stand mixer, cream the butter brown sugar and granulated sugar together for about 30 seconds.  Scrape down the bowl and add the eggs and vanilla.  In a seperate medium bowl mix together the flour, cocoa, baking powder and salt.  With the mixer on low, slowly add the dry ingredients in to the bowl of the stand mixer.  Scrape down the bowl and mix for 30 seconds more.  Add  the chips and mix well.  Drop the dough by heaping tablespoon on a well greased cookie sheet, or one covered in parchment paper.  Space the cookies at least 1" apart.  Bake for 12 minutes until the edges and bottom are lightly browned.  Remove to a rack to cool.  Makes 4 Dozen      

Grapefruit White Balsamic Jelly

This morning I finished formulating a new grapefruit white balsamic for my company.  I liked it so much, I brought home the test sample and began to think of ways to use it.  I began to muse on its' sweet-tart, citrusy goodness.  I began to imagine what it would be like to toast a crumpet, slather it in butter and then spread the flavors of this tart golden balsamic over the lot.  Immediately, I realized I could make that a reality.  Almost as quickly as the thought popped in my head, I gabbed a pot and jelly jars and set to work.  Just a short while later I had made exactly what I had envisioned in my mind.  A tangy citrusy jelly that begs to be spread oven warm baked goods.  Behold, the first ever, White Grapfruit Balsamic Jelly.  Recipe to follow, although I should add that you'll need to get a hold of Delizia's new White Grapefruit Balsamic when they roll it out if you intend to make this amazing treat.