Gastronome Tart

Bacon-Lobster Mac and Cheese

 With Christmas eve this weekend, I'm sure many of you have been scrambling trying to put together the big Holiday dinner. Many of us already have our traditions set in stone as to which dishes will make their yearly appearance and for Italians, shellfish and seafood has always been one of them.

Now, I know what you may be thinking. Italian? I didn't know Gastronome Tart is Italian. Well... I'm not. But, I'm always game for taking other cultures ideas into my home and making them my own.

Continuing with the Italian tradition of shellfish on Christmas Eve, I thought this dish would be absolutely perfect. A delicious dish or side dish to compliment your Holiday  meal. And besides, who doesn't love bacon AND lobster AND cheese? Enjoy!

Bacon-Lobster Mac and Cheese

Serves 6-12

Ingredients

2 uncooked Lobster tails, meat diced and save the shells

1/2 pound macaroni

2 eggs

1/2 quart heavy cream

1 cup gruyere, grated

1 cup cheddar cheese, grated

1/2 onion, chopped

1 minced garlic clove

salt and pepper

4-6 slices cooked bacon, chopped. 

1-2 teaspoons of bacon fat from the cooked bacon

Directions

1. Cook pasta in a pot of boiling salted water for 8 minutes. Drain.

2. In a saute pan, saute the garlic and onion in the bacon fat until tender. Be careful not to burn the garlic. Add the chopped lobster meat at the last 30 seconds.

3. Meanwhile, heat the cream to a simmer with the lobster shells.Discard the shells once the cream is brought to a simmer.

4. In a mixing bowl, combine the pasta, onion, garlic and lobster mixture, the cheeses, the eggs and the cream. Add salt and pepper to desired taste.

5. Put into a buttered baking dish. Bake at 400 degrees for 35-40 minutes or until eggs are set and the top is browned. During the last 5-10 minutes, top the dish with the bacon.

 

 

Gastronome Musings- My Favorite Web Finds for 12.17.2011

As mentioned in my previous Gastronome Musings, I will now be adding some of my favorite bookmarked recipes that I have come across in the past week. Read on for some delicious recipes that I hope to get around to tasting for myself one of these days.

However, in case you missed it, here is what was featured this past week on Gastronome Tart:

 

Cranberry-Pumpkin Bread

 

 

Everyone's Favorite Birthday Cake

 

 

Most Popular Post This Week:

Cranberry-Pumpkin Bread

 

 

Candy Bar Cookies By A Spicy Perspective: 

 

The Number Four Cocktail By Joylicious

 

Pumpkin Pie Cheesecake  with Molasses Caramel Sauce By Spicie Foodie

 

Holiday Cupcake Tree By Buttercream Blondie

 

 

What a year indeed 2011 was. If your anything like me, then you are gladly awaiting 2012 with open arms. In terms of the food industry, they sure have had quite a year. The Huffington Post has compiled a list of the top food scandals of 2011 and what a year it truly was.

 

 

Enjoy your weekend!

 

 

 

Matt Lewis' Everyone's Favorite Birthday Cake

Last week was the hubby's birthday and like every birthday, I make a cake and no way am I going near that boxed stuff! 

The good thing is that the hubby isn't picky when it comes to my baking or cooking. Variety is the spice of life indeed when it comes to his palate. So, because of this, I have never made the same birthday cake twice and I have never thought about it. That is until I came across this recipe from Matt Lewis of the famed bakery Baked in Brooklyn. 

Matt came on the Martha Stewart show a few months ago to show us how to make the cake that he made this past summer for Martha's 70th birthday party. The recipe stayed in my mind ever since and when the hubby's birthday arrived, I knew exactly what cake I was going to bake this year.

The frosting is an amazing cream cheese frosting while the cake isn't your usual cake. There is cinnamon in  the batter so it gives it an unexpected surprise. It was surprisingly easy to make and was absolutely delicious which is why I will make this again and again. Enjoy!

Everyone's Favorite Birthday Cake

Recipe by Matt Lewis of Baked Bakery in Brooklyn 

Ingredients

For The Cake:

10 tablespoons unsalted butter, cut into 1/2 pieces, room temperature, plus more for pans

All-purpose flour, for pans

1 3.4 cups cake flour (not self rising)

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoons ground cinnamon

3/4 cups granulated sugar

1/2 cup firmly packed light-brown sugar

3 large eggs

1 cup sour cream

For the Chocolate Cream-Cheese Frosting

5 tablespoons unsalted butter, softened

5 ounces cream cheese, softened

2 to 2 1/2 cups confectioner's sugar, sifted

1/4 teaspoon salt

2 ounces dark chocolate, melted and cooled

Directions

1. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment rounds. Butter parchment paper and lightly dust with AP flour, shaking out excess.

2. In a large bowl; sift together the cake flour, baking powder, salt and cinnamon, set aside.

3. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in 3 additions, alternating with sour cream and ending with the flour mixture, scraping down the bowl as necessary.

4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.

5. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioner's sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioner's sugar, 1 tablespoon at a time until it becomes firm. Do not over beat. Frosting can be made 1 day in advance if stored in an airtight container in the fridge. Let soften at room temperature before using.

6. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. It may seem like there is not enough frosting, but it is the exact amount with none leftover. Cake can be kept in an airtight container refrigerated for up to 3 days. Let come to room temperature before serving.

Cranberry Pumpkin Bread

It has finally begun for the Cole residence. Holiday baking! Now, I do understand that many of you across the blogosphere have been busy baking up a storm already, however, I usually like to do it a little closer to the Holiday so that they can be given to relatives and friends and neighbors closer to the Holiday.

This bread comes to us courtesy of my grandmother. Our family makes it starting around Thanksgiving and is such a hit that we continue making it well into the Christmas season. 

This recipe calls for pumpkin which can either be from canned, or made fresh from sugar pumpkins. If I can find sugar pumpkins, that is usually what I like to go for. Below you will find instructions on using sugar pumpkins.

However, be warned. This is highly addictive stuff people! While I am aware that there are many forms of cranberry pumpkin bread, I am letting you know right off the bat that you probably have not had any quite like this before. Absolutely moist and delicious. Enjoy!

 

Cranberry-Pumpkin Bread

Makes 2 loaves

Ingredients

2 eggs

2 cups sugar

1/2 cup oil

1 cup pumpkin

2 1/4 cup flour

1 tablespoon pumpkin pie spice

1 tsp. baking powder

1/2 tsp. salt

1 cup chopped fresh cranberries

Directions

1. If using fresh sugar pumpkins; Slice and scrape out pulp out of the pumpkins. Wrap in aluminum foil and place in a pre-heated 350 degree oven for an hour. After one hour, allow to cool. At this point the pumpkin should separate easily from the outer skin. Place the pumpkin in a food processor.

2. Combine the eggs, sugar, oil and pumpkin; mix well. 

3. Combine the flour, pie spice, soda and salt in a large bowl. Make well in the center. Pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries.

4. Spoon batter into 2 greased and floured 8 x 3.75 x 2.5" loaf pans. Bake at 350 degrees for one hour or until toothpick comes out clean.

 

 

 

Simplistic Chicken Soup

I know what you may be thinking. Chicken soup? But, you have literally not had chicken soup this good. Trust me on this one. 

At first I thought it was crazy for there not to be any noodles in this recipe at all, yet after tasting this and making it over and over again, it doesn't need them one bit!

I decided to post this favorite recipe of mine for this very simple soup after reading about all the sniffles going around lately. Chicken soup has long been the anecdote for flu's and cold's, and this recipe will supply the comfort that you may be seeking. 

However, you don't have to be feeling under the weather to enjoy it. It is winter after all and tastes superb with a loaf of fresh bread and a fire going in the fireplace. Dig in and enjoy!

 

Chicken Soup

Ingredients

One whole chicken cut up including the back

4 carrots, peeled and sliced

3 stalks of celery, sliced

3 onions, peeled and sliced

2 tablespoons kosher salt

Directions

1. Place the cut up chicken into a pot and add 8.25 cups of water and the salt. Bring to a boil and spoon off foam/fat as it arises.

2. Reduce temperature to a simmer and add the onions and celery. Continue to simmer for 30 minutes.

3. Remove the chicken breasts and place in a bowl. Allow to cool and shred the chicken. Remove and discard the back. Meanwhile, place the carrots in the pot.

4. Allow to simmer for an additional 40 minutes. Remove the chicken from the pot. Allow to cool and shred the chicken. Return the chicken to the pot and bring back to a simmer then serve.

Source: Martha Stewart Show

Pear Dumplings

This time of the year always seems to have it's clichés in terms of food. The usual gingerbread, pumpkin and cookies that are served at dinner parties across the world. While I absolutely love those goods as well (and you most likely will see some featured on here this month) I usually like to serve my guests a little something unexpected.

These pear dumplings are absolutely perfect for impressing dinner guests and they are actually quite easy to make. The pears are poached in a white wine, vanilla bean, sugar and cinnamon stick concoction and then allowed to chill overnight. The next day wrap them in some pate brisee and voila! You have yourself an amazing dessert that your guests are sure to enjoy. 

 

Pear Dumplings

Makes 8 small or 5 large dumplings

Ingredients

For The Poached Pears

2 bottles of dry white wine

1/4 cup freshly squeezed lemon juice, plus the peel of 2 lemons

2 cups granulated sugar

2 cinnamon sticks

1 vanilla bean, halved and seeded

5 large or 8 small pears, peeled

For The Crust

Pate Brisee

For The Finishing

1/2 cup granulated sugar

4 teaspoons ground cinnamon

4 tablespoons cold unsalted butter, cut into small pieces

1 egg beaten, with 2 teaspoons water to glaze

Fine Sanding Sugar

 

Directions

1.Poach the pears; Combine white wine, lemon juice and peel, granulated sugar, cinnamon sticks, and vanilla bean and seeds in medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Add the pears, lowering the heat and cook for 20-30 minutes, until pears are tender. If necessary, turn the pears very gently by rotating the stems with your fingertips so that they cook evenly.  Remove the pears to a bowl, bring the poaching liquid to a rapid boil, and reduce by half. Pour the syrup over the pears and refrigerate, covered, at least 6 hours or overnight.

2. Assemble to the dumplings; Roll out the pastry to a thickness of no more than 1/8 inch. Using a sharp knife cut dough into triangles (using a pear at your guide for size) Cut as many leaf shapes as possible from the pastry scraps and use the back of a paring knife to make vein markings. Keep the pastry chilled on a parchment-lined baking sheet until ready to use.

3. Preheat the oven to 400 degrees. Mix the sugar and cinnamon in a small bowl; set aside. Remove the pears from poaching syrup and pat dry. Reduce the syrup to half for serving. Using a parisian scoop, core each piece of fruit carefully, starting from the bottom to within 3/4 inch of the top. Take care to leave the stem intact. Fill each fruit with some of the cinnamon-sugar mixture and dot with the butter. Invert each pear onto the center of the triangle of pastry. Lightly brush edges with the egg wash. Bring the edges to the pastry together and pinch to seal. Garnish the dumplings as desired by pasting the leaves on with egg wash. Lightly brush each dumpling with the egg wash and if desired sprinkle with the sanding sugar. Place the dumplings on a parchment lined baking sheet and chill until ready to bake.

4. Cover stems with foil. Bake in upper third of oven for 30-35 minutes. Transfer to wire racks to cool until warm and serve each dumpling with the reduced syrup.

Source: Martha Bakes 

 

 

Gastronome Musings- My Favorite Web Finds for 12.03.2011

Can you believe that it is already December? After hosting my family for Thanksgiving this past year, I must admit that I am feeling quite slow in getting with it for the Christmas season. I absolutely LOVE this time of the year and while I don't usually say this, it truly did catch up with me this year! Are any of you feeling a little behind schedule this year in terms of your Holiday plans? Let me know about it!

Also, stay tuned for next week's Gastronome Musings as I will be introducing some of my favorite recipes that I have bookmarked across the web that week. If you are anything like me, I am constantly coming across amazingly delicious looking recipes that I bookmark and some I haven't gotten around to actually cooking or baking yet. However, I still would like to share the recipes and thought this would be an amazing outlet to pass along my favorite bookmarks of the week. 

In case you missed it, here is what was featured this week on Gastronome Tart:

Fage Good Living: Bridging Cultures

Remember that you can enter to win a trip to Greece courtesy of Fage Total. Details are inside this post.

 

 

Walnut-Crusted Chicken Breasts

 

 

Most Popular Post This Week:

Walnut-Crusted Chicken Breasts

 

 

Like all good things, there comes a time when they must end. Don't you remember the cupcake craze? Sure, they are still around and I do love myself a good cupcake every now and then. However, I think it is fair to say that people don't seem to be scrambling for them like they once did at the height of 2005. 

Which brings me to the food truck craze. I must admit that there was a part of me that knew it's time would come, but so soon?

From parking woes to fierce competition, it seems that the business has been stalling and after reading this article , it's no wonder that the industry is feeling the strain.

 

*    *    *    *    *    *    *    *    *    *

 

When I was younger and would patron bars at a more frequent rate than I obviously do now, I would say that I was the type of person who would survey a room and be able to read a person based on their drink preferences. I know, say what you will, but 9 out of 10 times, my assumptions were correct!

Apparently, I was not the only one who has the knack for this wonderful skill. David Wondrich has assembled an amazing list on gourmet.com about what your drink really says about you. Is your drink on there?

 

Enjoy Your Weekend!

 

Walnut-Crusted Chicken Breasts

I have been trying. I truly have. Trying to eat healthy whenever I can. As I have mentioned on here before, you may not think that I eat that healthy judging by what I post on here from time to time. However, say it with me. Everything taste's better with a little butter and heck, throw in some bacon why don't you?

However, now that Thanksgiving has come and gone and with the dreaded (okay, not me, but my waste line dreads it) cookie season upon us, I have been trying to eat a little healthier in the meantime. 

Which brings me to this delicious and yet simple dish that incorporates the all mighty walnut into the crust. That's right people, walnut's reign supreme in the nut department thanks to their Omega-3's. 

The hubby usually isn't a fan of chicken breast dishes, however he absolutely loved this dish and gave the go ahead to add it to our recipe box. Enjoy!

 

Walnut-Crusted Chicken Breasts

Serves Four

Ingredients

2 slices whole-wheat bread, dried (or toasted)

1/3 cup walnuts

2 tablespoons Parmesan Cheese, freshly grated

Kosher salt and fresh pepper

1 large egg white

3 Chicken breast halves, boneless and skinless 

1 tablespoon olive oil or grapeseed oil

Lemon Slices for serving

Green side salad

Directions

1. Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another bowl, beat egg white until frothy.

2. Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.

3. In a large non-stick ovenproof skillet, heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put into oven. Bake until chicken is golden brown and cooked through. 8-10 minutes.

4. Serve chicken with lemon slices and green salad.

Source: "Power Foods" Cookbook