Gastronome Tart

Quinoa Salad with Chickpeas and Roasted Vegetables

Majority of the time, I'm looking for a fast lunch that can be put together on the fly. Because let's face it, I'm usually thinking about the "real" main meal of the day... supper! Oh yeah and dessert too.

However, as of late, I have been having tons of fun picking out fantastic lunches that I can put together quickly and that are reaping with as many healthy benefits that I can pack into one meal. Which is why salads of all sorts have been in my repertoire lately.

As we near the end of winter, our roasting days will be behind us until fall. I love the depth of flavor that roasting brings, so when I came across this salad that included roasted veggies, I was all game. Delicious, healthy and simple indeed. Enjoy!

Quinoa Salad with Chickpeas and Roasted Vegetables

Serves 4

Ingredients

1 pound carrots, sliced 3/4 inch thick on the diagonal

1 head cauliflower, trimmed and cut into florets

1.5 teaspoons ground cumin

3 tablespoons olive oil

Coarse salt and ground pepper

1 cup quinoa

1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice 

1 can chickpeas, rinsed and drained (I prefer to use beans I have soaked and cooked myself)

6 scallions, trimmed and thinly sliced

5 ounces baby greens

Directions

1. Preheat oven to 450 degrees. Place carrots, cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Transfer half the vegetables to a second baking sheet. Spread veggies on both sheets in a single layer and roast until browned and tender, 25-30 minutes, rotating halfway through roasting. Let cool to room temperature.

2. Meanwhile, cook quinoa according to directions.

3. Make dressing; In a small bowl, whisk together lemon zest and juice and remaining 1 tablespoon oil; season with salt and pepper.

4. In a large bowl, combine roasted veggies with quinoa, chickpeas, and scallions. Place baby greens on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to quinoa mixture and toss.

Source: Recipe adapted by Everyday Food Light

Whole-Wheat Applesauce Mini Muffins

As many of you may already know, last month brought some new changes into our household. As the New Year was beginning, we did what almost all people seem to do come January 1. We started on those resolutions and one of those resolutions was to eat healthier on a more regular basis.

The hubby and I were never "bad" eaters. We love kale and wouldn't inhale fast food on a regular basis and we never drink soda. However, we just felt as if we need to be more aware of what we are putting into our mouths. While we don't buy large amounts of processed foods, once we started our yearly detox, this year we were shocked to realize just how much we did eat and we thought we didn't eat that much processed foods!

Snacks was the obvious culprit. Sometimes it was so much easier to just grab a granola bar or protein bar (all those chemicals in them now make my stomach churn) and this has been the main thing that has stuck with us. Eating less processed foods and snacks was our numero uno offender.

Since I am a beekeeper and have tons of honey in my house, any recipes that feature this ingredient are a hit with me and the whole wheat and flaxseed in these muffins make them a great and healthy snack. Enjoy!

Whole-Wheat-Applesauce Mini Muffins

Makes 2 dozen

Ingredients

Vegetable-oil cooking spray

2 cups unsweetened applesauce

2 ounces dates, pitted and chopped (1/2 cup)

1.5 cups plus 2 tablespoons whole-wheat flour

1/2 cup low-fat buttermilk

1 large egg

2 tablespoons honey

3/4 teaspoon grated ginger

1/2 teaspoon vanilla extract

2 tablespoons ground flaxseed

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/4 cup plus 1 tablespoon old-fashioned oats

Directions

1. Preheat oven to 350 degrees. Coat 2 mini-muffin tins with cooking spray. Place applesauce and dates in a medium saucepan. Cook over medium heat, stirring frequently, until mixture is reduced to 1 1/4 cups, 15-20 minutes. Spread in an even layer on a rimmed baking sheet and let cool completely.

2. Transfer to a large bowl, and stir in buttermilk, egg, honey, ginger and vanilla. Let stand for 10 minutes.

3. Meanwhile, whisk together the flour, flaxseed, baking soda, salt, allspice, and 1/4 cup oats. Stir into bran mixture.

4. Spoon batter into prepared tins using a small scoop (about 1-2 tablespoons) Sprinkle remaining 1 tablespoon oats over muffins. Bake until a toothpick inserted into the center comes out clean, 21-23 minutes. Let cool completely in pans on wire racks.

Source Adapted from: Whole Living

 

Healthy Italian Wedding Soup with Kale

I don't know about you, but I sure have been missing winter. To be honest, as brutal as the past few have been, I was truly looking forward to some more brutal winter weather this year. Blame it on growing up in Arizona I guess. 

While it obviously does snow in the northern part of Arizona state, I on the other hand was smack dab in the middle. Middle of a desert concrete jungle where sixty degree weather warranted mittens. I know. I literally have to laugh at that one. Sure, where I live now isn't considered a winter wonderland most winter's, however it sure beats playing in that one patch of snow when we did go up north as a kid. Because, you see, if it does snow, there sure is more than one patch. 

It's almost as with every place that we move to, the colder it is in the winter, the better. So, imagine my disappointment when I learned we were moving further south in Virginia. All the way down to Hampton Roads. Ugh... South? I just can't seem to get above that Dixie line these past few years.

However, winter has decided to come out and play in little spurts this year. Such as this past weekend. Snow! Okay, snow that literally melted when it reached the ground, but whatever... Snow! And as with all things winter, comes the chill. Which completely warrants a nice bowl of hot soup. This soup is a healthier version of the classic italian wedding soup. However, instead of using red meat, this recipe opted for ground turkey and since I absolutely love kale, let's add a bit of that in as well. It's a power packed soup that is sure to envoke the best feeling's of winter. Enjoy!

Italian Wedding Soup with Kale

Serves 6

Ingredients

1 pound lean ground turkey meat (I used 97% lean)

2 garlic cloves, minced

1 large egg, beaten

1/2 cup plain breadcrumbs

1/4 cup grated parmesan cheese, plus more for serving

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium onion, halved and thinly sliced

29 ounces chicken broth

2 cans (14.5 ounces each) diced tomatoes in juice

1 bunch of kale, torn into small pieces

Directions

1. In a large bowl, combine the turkey, garlic, egg, breadcrumbs, parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Roll tablespoonsfuls of mixture into balls.

2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs, cook, without stirring, until meatballs float to the surface, about 5 minutes.

3. Add as much kale as the pot will fit.Cook, gradually adding all kale, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with more broth if desired. Season with salt and pepper. Serve soup sprinkled with more parmesan. 

Recipe adapted from Everyday Food Light Cookbook

Gastronome Musings- My Favorite Web Finds for 02.18.2012

I hope that everyone had an amazing Valentine's Day this past week. Whether that be with a significant other or amongst friends. The hubby and I went out to dinner this year. After ten years together, this had only been our second time eating out on the holiday as I usually prefer to just cook something at home. However, it was a fun time as everyone knows that sometimes it is just nice for someone else to do the cooking no matter how much you love to be in the kitchen.

This week on Gastronome Tart:

Birthday Cake- A delicious funfettti style birthday cake to celebrate Gastronome Tart's one year! Absolutely scrumptious and worth the effort. 

Savory Apple Galettes- I made these galettes to celebrate my blogging friend Courtney and her baby girl's impending arrival on planet earth. These hand pies turned out better than I imagined! They even taste great at room temperature which is why I chose this for Courtney's virtual baby shower.

Most Popular Post This Week:

Birthday Cake

 

Meyer Lemon Doughnuts- Whipper Berry-  Thank goodness for Pinterest otherwise I don't know if I would have come across these. I must admit that I have never made doughnuts as I don't know how good I would be at frying them and I have yet to actually buy a doughnut pan so I can bake them. However, I have a bag of meyer lemon's in my fridge and I know they would love to be a part of these!

Goat Cheese Pops- The Kitchn- Everyone loves cake pops so I'm sure these would be a HUGE hit at any cockail party. Plus, everyone loves bacon :)

Rolo Cookies- Six Sister's Stuff- I remember LOVING Rolo's when I was a kid and hadn't seen them for a long  time. Until this past summer. I started telling the hubby I couldn't believe that this McDonald's we stopped at (Hush now. You know you have their fries too every now and then) had a Rolo's shake as I hadn't seen them in forever! A week later he bought me a pack and then I came across these cookies. Too good to be true! Plus, they seem super simple to make, which is always a plus.

 

Check out this tutorial and free printable download for these decal transfers to organize your pantry brought to us by The Painted Hive. Love it!

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I have always said that it is very important to know where your food comes from. I try to stay away from inhumane practices (such as I only buy cage-free eggs, my turkey's come from a local famer, try to only buy certified humane pork etc.) and it comes as no surprise that a workers were charged with animal cruelty and abuse stemming from a late December raid that took place at a Butterball facility. Bravo! Let's keep up the calling out of inhumane practices within our food supply! 

 

Have a great weekend!

 

 

A Virtual Baby Shower for Courtney- Savory Apple Galettes

When I was asked to participate in a virtual baby shower for my blogging friend Courtney (of Cook Like a Champion) I didn't hesitate! As for those of you who are faithful reader's of Gastronome Tart, I met Courtney through this online blogosphere of ours and was shocked to learn that we both lived in the same city at the time. We decided to meet for coffee have been meeting sporadically ever since. Our meetings usually entail what else? Food and some fun foodie and blogging conversation that we have been waxing poetic on ever since. 

 

If any of you know Courtney, I know that you understand what a die hard Harry Potter fan she is. Seeing that she is such a lover of the books and movies, I thought it would be fun to usher in this new chapter of her life with the incorporation of books and something savory. While I would have loved to have made something sweet (I can't help my raging sweet tooth!) this recipe for savory apple galettes spoke to me. It was screaming comfort and isn't that what all ladies expecting crave? A little comfort food?

Seeing that this is a spread, you can see the amazing roundup of all the dishes made from amazing blogs that are all friends of Courtney.Josie from Pink Parsley organized the shower and you can also see the roundup on Cook Like a Champion as well!

I can't wait to see pics of Courntey's little one and read and hear all about her and Eric's adventures in the kitchen with their new addition. Congratulations Courtney!

 

Savory Apple Galettes

Makes 6

Ingredients

For the crust

1 small parsnip (about 4 ounces), peeled

2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon freshly ground pepper

3/4 cup (1.5 sticks) cold unsalted butter, cut into small pieces

1/2 cup finely grated manchego cheese (about 1.5 ounces)

2.5 teaspoons finely chopped fresh rosemary

1 large egg yolk

1/4 cup ice water

For the filling

1 tablespoon EV olive oil

1 tablespoon unsalted butter

3 Gala apples, peeled, cored, halved and sliced 1/4 inch thick

8 medium yellow onions, halved and thinly sliced

3 tablespoons cider vinegar

1/2 teaspoon coarse salt

1 cup coarsely grated manchego cheese (2-3 ounces)

Freshly ground pepper to taste

Directions

1. Make the crust; Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.

2. Pulse the parsnip, flour, salt, sugar, pepper, butter, cheese and rosemary in a food processor. Add egg yolk, and pulse to combine. Drizzle ice water evenly over mixture; pulse until dough just comes together. Shape into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days.

3. Make the filling; Heat the oil and butter in a large skillet over medium high. Add the apples and onions and cook until golden brown, about 15 minutes. Cover, reduce heat to low and cook until very soft and carmelized about 35 minutes. Add vinegar and salt and cook 5 minutes. Remove from the heat and let filling cool completely.

4. On a lightly floured surface, roll dough out to 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on large parchment lined baking sheets.

5. Purée half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion purée over each round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with salt and pepper. Top each with a generous tablespoon of remaining apple-onion mixture and sprinkle with 2 teaspoons cheese. Fold in edges of dough, crimping with your fingers. Refrigerate until dough is firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

6. Bake until edges are golden brown, about 40-45 minutes. Serve warm or at room temperature.

Source: Martha Stewart's Pies and Tarts

 

Birthday Cake

It's hard to believe that is has been one whole year since Gastronome Tart's appearance into the blogosphere. The funny thing is that I had literally side stepped blog's for a long time ever since they came into existence. I just didn't understand it, it wasn't for me and yet I kept having everyone from friend's and family members telling me that I should put up a blog and focus on cooking as I do it all the time anyways. Yet, I always ignored it until last year. 

It was around the time that I had gotten my Canon 7D and I was in the throes of trying to learn all about this thing. That's when it finally hit me. I love cooking and baking and I love photography, why don't I incorporate both and do this blog thing everyone has been talking about. Besides, it will be a fun creative outlet and I was finally beginning to understand the appeal of blogging.

It had intially started as a way for me to express myself through my cooking, writing and photography. Although I must admit not all my photograph's have been great. Let's take my first post as an example. While the writing was awesome (at least in my mind) the food tasted amazing but the photography stunk. The funny thing was, I knew better! I knew that the white balance was off and the color look drab. Yet, I wouldn't change that post now. It's just part of my blogging journey.

I have found such a great commaderie of fellow food blogger's that I truly had no idea existed until I started one year ago. I have learned more about cooking than I ever thought possible from other blogger's and wonderful photography tips that help me outside of the kitchen as well. 

As I look back on this past year, I am excited to keep on sharing all the fun recipes I come across via magazines, cookbooks, online or fellow blogger's. If there is anything that you would like to see more of this coming year, please email, tweet, Facebook or comment me about things that are of particular interest to you.

However, in the meantime, I will be celebrating with some good old birthday cake. Funfetti style. Recipe courtesy of one of my favorite bakeries: Milk Bar (hence my previous post). This cake has literally made my permanent recipe list. An annual tradition from now on for friend's and family member's birthday. I truly think everyone should try this cake! And, as I always say when I seem to make a cake (or at least I think I do) There will be cake! And oh yes, there is. Enjoy! 

Birthday Layer Cake

Serves 6-8

Special Equipment

1 (6-inch) cake ring

2 strips acetate, each 3 inches wide and 20 inches long

1 recipe Birthday Cake (recipes will follow)

1 recipe Birthday Cake Soak

1 recipe Birthday Cake Frosting

1 recipe Birthday Cake Crumb

1. Put a piece of parchment or a Silpat on th e counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to punch out 2 circles from the cake. These are your top 2 cake layers. The remaining cake "scrap" will come together to make the bottom of the cake.

Layer one, the bottom

2. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.

3. Put the cake scraps in the ring and use the back of your hand to tamp the scraps together into an even flat layer.

4. Dunk a pastry brush in the birthday cake soak and give the layer of cake a good, healthy bath of half of the soak.

5. Use the back of a spoon to spread 1/5th of the frosting in an even layer over the cake.

6. Sprinkle 1/3 of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place.

7. Use the back of a spoon to spread a second 5th of frosting as evenly as possible over the crumbs.

Layer 2, the middle

8. WIth your index finger, gently tuck the second strip of acetate betweem the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of the finished cake. Set a cake round on top of the frosting and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

Layer 3, the top

9. Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls or just opt for a flat top. Garnish the frosting with the remaining birthday cake crumbs.

10. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.

11. At least 3 hours prior to serving, pull the sheet pan from the freezer and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge a minimum of 3 hours (wrapped well in plastic, it can be refrigerated for up to 5 days).

12. Slice the cake into wedges and serve.

Birthday Cake

Ingredients

4 tablespoons butter at room temperature

1/3 cup vegetable shortening

1 1/4 cup granulated sugar

3 tablespoons tightly packed light brown sugar

3 eggs

1/2 cup buttermilk

1/3 cup grapeseed oil

2 teaspoons CLEAR vanilla extract

2 cups cake flour

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/4 cup rainbow sprinkles

Non-stick cooking spray

2 tablespoons rainbow sprinkles.

Directions

1. Heat the oven to 350 degrees

2. Combine the butter, shortening and sugars in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the eggs and mix on medium- high for 2-3 minutes. Scrape down the sides of the bowl once more.

3. On low speed, stream in the buttermilk, oil and vanilla. Increase the mixer speed to medium-high and paddle for 4-6 minutes, until the mixture is practically white, twice it's size of the original butter and sugar mixture and completely homogenous. Don't rush the process. Your basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid. There should be no streaks of fat of liquid. Stop the mixer and scrape down the sides of the bowl.

4. On very low speed, add the cake flour, baking powder, salt and the 1/4 cup rainbow sprinkles. Mix for 45-60 seconds, just until your batter comes together. Scrape down the sides of the bowl.

5. Spray the nonstick spray into a quarter sheet pan and line with parchment. Using a spatula, spread the cake batter in an even layer in the pan. Sprinkle the remaining 2 tablespoons of sprinkles evenly over the top of the batter.

6. Bake the cake for 30-35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger; the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven an extra 3-5 minutes if it doesn't pass these tests.

7. Take the cake out of the oven and cool on a wire rack, or in a pinch the fridge or freezer (it's okay to do so)The cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days.

Birthday Cake Soak

1/4 cup milk

1 teaspoon clear vanilla

 

1. Whisk together the milk and vanilla in a small bowl.

 

Birthday Cake Frosting

Ingredients

8 tablespoons butter at room temperature

1/4 cup vegetable shortening

2 ounces cream cheese

1 tablespoon glucose (In a pinch, substitute 2 teaspoons corn syrup for the glucose)

1 tablespoon corn syrup

1 tablespoon clear vanilla extract

1 1/4 cups confectioner's sugar

1/2 teaspoon kosher salt

pinch of baking powder

pinch of citric acid (I had a hard time finding this after several store visits so I substituted a few drops of lemon juice)

Directions

1. Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2-3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.

2. With the mixer on it's lowest speed, stream in the glucose, corn syrup, and vanilla. Crank the mixture up to medium-high and beat for 2-3 minutes until the mixture is silky smooth and glossy white. Scrape down the sides of the bowl.

3. Add the confectioner's sugar, salt and baking powder and citric acid and mix on low speed just to incorporate them into the batter. Crank up the speed back up to medium-high and beat for 2-3 minutes until you have a brilliant streak of white, beautifully smooth frosting. It should look like it just came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for one week.

Birthday Cake Crumb

Ingredients

1/2 cup granulated sugar

1 1/2 tablespoons tightly packed light brown sugar

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 tablespoons rainbow sprinkles

1/4 cup grapeseed oil

1 tablespoon clear vanilla extract

Directions

1. Heat the oven to 300 degrees.

2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

3. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

4. Spread the clusters on the parchment lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

5. Let the crumbs cool completely before using in a recipe or scarfing down by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

Source: Milk: Momofoku Milk Bar by Christina Tosi

 

Birthday Cake Hangover?

Riddled with  guilt after inhaling the cake, I chose to make the leftover's into cake pops for the hubby to take to work. Phew! Out of site, but definitely not out of mind!

Cornflake-Chocolate Chip-Marshmallow Cookies

I have seriously had an obsession with Milk Bar since I saw Christina Tosi on The Martha Stewart Show back in 2009 making her infamous Cereal Milk and Compost Cookies. The concept was literally so foreign to me, yet so familiar at the same time. Of course I would drink the milk at the bottom of my bowl when I was finished with my cereal, yet to make milk that mimicked that? Genius! So, it came as no surprise that I wound up visiting Milkbar during Christmas of 2009 (You can read all about my first visit to Milkbar here).

When I found out Christina came out with a cookbook in 2011 that had recipes for all my favorites and more, I was giddy and on it like a fat kid to Twinkies. All. About.It. Needless to say, that was on my Christmas list and the hubby delivered. Although, he  did mention that he had a hard time finding it. Apparently I wasn't the only one asking for this book. I just chalked it up to all us Milk Bar followers. We wanted that book and there was nothing that was going to stand in our way. Not even Christmas!

I opened that gift in glee! Ripping away wrapping paper, hugging the book to my chest. Encompassed in the world of Milk Bar at that very moment as I flipped my way through the book wiping drool off my chin. It finally came to the point when the hubby had to take it away from me and tell me there were more presents to open. But, to be honest, this was the one that mattered the most and as any gastronome can attest to, to finally be able to create these baked goods the way one of your favorite bakeries does, is one of the best presents ever! I have marked off the recipes I have made as I always do with all my books and I believe this one will be marked up just like my Martha Stewart Cooking School book (one of the best cookbooks ever!)  

This recipe for Cornflake-Chocolate Chip-Marshmallow Cookies was literally one of the first to pop out at me. I have thought about it ever since and was bound and determined to make it and I absolutely love the fact that all the recipes give the weight to the items as well. As I find weighing out ingredients for baking can sometimes yield better results.

During my stops at Milk Bar in the past, I have gotten the usual: Crack Pie, bottle of Cereal Milk and a few Compost Cookies. Yet, this one had evaded me and since I found out about it's existence via the cookbook, I knew they would be the first thing to be made out of the book (okay the second, I have already made their Crack Pie). 

They were so unbelievably delicious that I literally couldn't take it. Almost the same extent you get with a pint of Ben and Jerry's. You can't believe the crazy concoction you are eating, yet it makes unbelievable sense and that is how this cookie was. A scrumptious carmelized crunch thanks to the Cornflake Crunch, creamy chocolate from the chips and a delicious gooey texture from the marshmallows. Enjoy!

 

Cornflake-Chocolate Chip- Marshmallow Cookies

Makes 15-20 Cookies

Ingredients

 16 tablespoons butter, at room temperature (225g)

1 1/4 cup granulated sugar (250 g)

2/3 cup tightly packed light brown sugar (150 g)

1 egg

1/2 teaspoon vanilla extract (2g)

1 1/2 cups flour (240 g)

1/2 teaspoon baking powder (2g)

1/4 teaspoon baking soda (1.5g)

1 1/4 teaspoons kosher salt (5g)

3/4 recipe Cornflake crunch (recipe below) (270 g / 3 cups)

2/3 cup mini chocolate chips (125 g; I used regualr as I couldn't find mini)

1 1/4 cup mini marshmallows (65g)

Directions

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla and beat for 7-8 minutes. This is a very important step to achieving the right consistency for Milkbar Cookies (or any other cookies for that matter)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute (Do not walk away from the machine during this step, or you will risk overmixing the dough). Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they are incorporated, no more than 30-45  seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 1/3 cup measure, portion out the dough onto a parchment lined sheet pan. Pat the tops of the cooki dough domes flat. Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature- they will not hold their shape.

5. Heat oven to 375 degrees.

6. Arrange the chlled dough a minimum of 4 inches apart on a parchment-lined or Silpat lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. At the 18 minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

 

Cornflake Crunch

Warning: This stuff is seriously addictive!

Ingredients

 5 cups cornflakes (120g)

1/2 cup milk powder (40g)

3 tablespoons sugar (40g)

1 teaspoon kosher salt (4g)

9 tablespoons butter, melted (130g)

Directions

1. Heat the oven to 275 degrees

2. Pour the cornflakes in a medium bowl and crush them with your hands to 1/4 of their original size. Add the milk powder, sguar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act like a glue, binding the dry ingredients to the cereal and creating small clusters.

3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery and crunch gently when cooled slightly and chewed.

4. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for one month.

Source: Milk: Momofoku Milk Bar Cookbook by Christina Tosi

Gastronome Musings- My Favorite Web Finds for 02.04.2012

Woo-hoo! It's the day before the big game and although I am not a football fan, I have said to the hubby and on here many times, that I just show up for the food. Oh yeah, and the partry. Love parties in any capacity. 

I would love to hear all about what you all will be making tomorrow as the Super Bowl always seems to bring out our creative and crazy concoctions. For me, it will be the usual buffalo chicken mac and cheese that I have made every Super Bowl for the past five years and a few new addtions this year.

In case you missed it, here is what was featured this week on Gastronome Tart. You may also find one of them perfect to serve at the big game:

Clementine Cake with a Citrus Glaze

 

 

Meyer Lemon Bars

Perfect for the big game!

 

 

Most Popular Post This Week:

Clementine Cake with a Citrus Glaze

 

Hot Chocolate Layer Cake with Homemade Marshmallows- Rebecca Rather. I found this cake while I was searching for ideas for a hot chocolate party (hasn't happened as the weather has been too warm in my opinion). However, I think that I may still make it one of these days. It looks sinfully delicious with a deep chocolate color and could even go well with a Valentine's Day party.

Coconut Lime Margarita's- My Life as a Mrs. Another one of my staples for Super Bowl is my beer margaritas. However, after seeing this margarita featuring coconut, I was hooked!

Chocolate Dipped Valentine Marshmallow Pops- A Farmgirls' Dabbles. The title is pretty self explanatory, however, I found these to be super cute and a great alternative to the ever popular cake pop.

 

This weeks finds I will be dedicating to what one would serve to drink at your party tomorrow. While I have noted that my beer margaritas and the coconut lime margarita above would make great additions. Sometimes we just are looking for something simple. 

The blog Wine and Good Food has some great wine picks for your  Super Bowl party which pair well with all those salty snacks you may be imbibing on tomorrow.

 

Tired of the same old beer? Well, personally I'm not as I like to try all sorts of artisanal beers and ales and stouts. Budweiser?! Are you kidding me? However, if you at a loss for what to serve at your party that is something you have never tried before this list from the folks over at Imbibe, took the guess work out of it.

 

Have a great weekend! 

Meyer Lemon Bars

Lemon-esque desserts are some of my favorite desserts to not only eat, but also make as well. Which is why lemon desserts usually make their debut with me later in the year. However, I just couldn't help myself when I have been seeing all the meyer lemons in the grocery stores lately. If you have never had a meyer lemon, it's about time you tried one! I like to think of them as a cross between an orange and a lemon. Although everyone seems to have their own take on it.

These bars call for a dusting of confectioner's sugar. While I used a fine sieve for these, I have since found an amazing trick courtesy of Martha Stewart, that uses a mason jar and cheesecloth for powdered sugar dusting. Such a great tip that has helped me make my sugar dusting more even and beautiful.

As America knows, the big game is this Sunday and with every Super Bowl, I only show up for the food. I make all the usuals every year (Infamous Buffalo Chicken Mac and Cheese and my beer margaritas. Hey, don't knock it! They are AMAZING!) and bars of all sorts are always on the menu. As are cookies. I usually like to add these to my "line up" as they are easy to grab and you don't have to have a utensil to snack on them. Enjoy!

 

Meyer Lemon Bars

Makes 12-16 Bars

Ingredients

For the crust:

1 cup all-purpose flour

1/4 cup confectioner's sugar

1/4 teaspoon salt

1 teaspoon grated meyer lemon zest

1/2 cup cold unsalted butter, cut into small pieces

For the filling:

3 tablespoons all-purpose flour

1/2 cup fresh meyer lemon juice

3 large eggs

1 cup granulated sugar

1 tablespoon grated meyer lemon zest

Pinch of salt

Confectioner's Sugar

Directions

1. Preheat the oven to 350 degrees. Have ready a 13 3/4-by-4 1/4 inch oblong tart pan with a removable bottom, or an 8-inch square baking pan with bottom and sides lined with aluminum foil and generously greased.

2. To make the crust, sift the flour, confectioner's sugar and salt together in a bowl and transfer to a food processor. Add the lemon zest and pulse to blend. Add the butter a few pieces at a time, processing  just until the mixture is crumbly. Transfer the mixture to the prepared pan and press evenly into the bottom and sides to form the crust.

3. Bake until the crust is just golden at the edges, about 25 minutes.

4. Meanwhile, make the filling. In a large measuring cup or pitcher, whisk together the flou, and lemon juice. Add the eggs, granulated sugar, lemon zest, and salt and whisk until smooth. When the crust is baked, carefully pull out the oven rack and pour the filling into the crust. Close the oven door and reduce the heat to 325 degrees. Bake until the center is springy to the touch, about 30 minutes.

5. Transfer the pan to a wire rack and let cool completely. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the rim fall away or, using the sides of the foil as handles, carefully lift the cookie from the pan and place it on a cutting board. Using a fine mesh sieve or the mason jar trick, dust the cookie generously with confectioner's sugar. To make a striped pattern as shown, pay strips of waxed paper across the cookie before dusting, and after dusting carefully remove the paper strips.

6. With a thin, sharp knife, cut crosswise into thin  bars 3/4-1 inch wide. Using a small, offset spatula, carefully remove the bars from the foil.

Source: Adapted from Williams-Sonoma Cookies