Trial and Error

Over the years, I have learned to try out a new recipe or kitchen tool prior to full scale deployment.

I have been requested to bring dessert to a dinner party tonight. I thought I would give my new Silicone bundt pan a try and whip up a 7up Cake.

Making the cake was a breeze. I was surprised it took 30 minutes longer than the recipe called for to finish baking. To my shock, when I removed the mold, only a portion of the cake had browned.

It didn't look all that visually pleasing. I found it necessary to initiate Emergency Dessert Protocol.

No, I didn't rush off to the bakery or grocery store. I pulled out the hidden supply of baking chocolate and whipped together a quick batch of delicious brownies.

One Bowl Brownies

• 4 ounces unsweetened baking chocolate
  
• 3/4 cup (1 1/2 sticks) butter
  
• 2 cups sugar
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1 cup flour
  
• 1 cup coarsely chopped pecans (optional)

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Melt the chocolate and butter using a microwave or large pan. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). cool in pan or wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

For cake-like brownies, prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1-1/2 cups.

Sexed Up Dessert

For the first time, I added a bit of flair to dessert. I whipped out the martini glasses, a spare plastic squeeze bottle and some tasty Carmel.

I loaded up the squeeze bottle with Carmel and added a flavorful design to each glass. Next I added a small scoop of Chocolate Gelato and Vanilla Ice Cream (a bit of Yin and Yang action).

As the dessert was served, the guests eyes grew wide with delight as their lips smacked with anticipation. Who knew something so quick and easy would knock the socks off our dinner guests.

Tony in the Frisky Kitchen

Tony in the Frisky Kitchen
Originally uploaded by Timothy State

Getting ready for geusts to arrive for the Italian Adventure.

Crackers with cream cheese and sun dried tomatoes

I have been making weekly visits to Costco to pick up a few essentials. Mid-afternoon is a great time to go. You wander the aisles, fill your basket and snack on a variety of samples at the end of the aisles. I served up a recent find at our Italian Adventure dinner party.

Crackers with cream cheese and sun dried tomatoes

• Variety of crackers
  
• Cream cheese
  
• Sun dried tomatoes

1. Spread the desired amount of cream cheese on each cracker.

2. Add one or two sun dried tomato slices.

Roasted Red Peper Dip

When we have company, I love creating a mix of items, from the simple to the complex. I used a fresh pepper with the top removed as a dish for this simple dip.

Roasted Red Pepper Dip

• 1 jar (7oz) drained roasted red peppers
  
• ½ cup Mayonnaise or Miracle Whip Salad Dressing
  
• ¼ cup Feta cheese crumbles
  
• 1 clove garlic

1. Place 1 jar (7oz) drained, roasted red peppers, ½ cup mayonnaise or Miracle Whip Salad

2. Dressing, ¼ cup feta cheese crumbles and 1 clove garlic in a food processor or blender; cover. Blend on high speed until smooth.

Chocolate Gelato

If you are a chocoholic, this one is for you. Don't expect your traditional chocolate flavor. With the cocoa powder and lower sugar content, you get a mouthful of chocolate with a high cocoa content.

Chocolate Gelato

• 4 egg yolks
  
• 2/3 cup sugar
  
• 2 cup milk
  
• 3 1/2 oz. bitter sweet chocolate
  
• 1 1/2 oz unsweetened cocoa powder
  
• 2 Tbs sugar

1. In a bowl beat yolks, gradually add sugar. Beat until creamy and pale yellow.

2. In saucepan bring milk to boil, remove, slowly pour yolk mixture, stirring constantly and quickly.

3. Melt chocolate in double boiler until smooth and satiny. Stir. Pour into custard mixture. Add cocoa powder; mix. Pour into large saucepan, medium heat. DO NOT BOIL. Stir until thick and coats spoon.

4. Heat 2 tablespoons sugar with 2 tablespoons water until dark brown and caramel colored. Add to custard. Pour in clean bowl. Chill.

5. Pour into ice cream maker and follow manufacturer's directions. Serves 6.

Source: Cooks.Com

Italian Adventure

I was in the mood to try my hand at making fresh pasta. Tim and I invited an eclectic bunch together for a taste of Italy, some wine and plenty of lively conversation.

Italian Adventure

Appetizer

Trugole cheese with assorted crackers

Crackers with cream cheese and sun dried tomatoes

First Course

Green salad with fresh tomatoes

Main Course

Homemade tagliatelle pasta with a traditional Ragu meat sauce and a vegetarian option

Broccoli sauteed in olive oil and garlic

Dessert

Chocolate gelato

Assortment of Italian cookies

Pasta with Ragu

Our summer trip to Italy included an afternoon Italian cooking lesson. The group learned to make tagliatelle pasta and a traditional ragu sauce.

Both were amazingly simple to prepare and tasted fantastic. The fresh pasta brought back memories of dinner at Grandma Dornacher's. She would spend the day cooking an amazing Italian feast and grin from ear to ear as we devoured her creations.

Ragu

• Onion, finely chopped
  
• Celery, finely chopped
  
• Carrot, finely chopped
  
• 6-10 ounces of meat per person
  
• Red wine, optional
  
• Tomato sauce
  
• Extra virgin olive oil
  
• Salt and pepper to taste

1. Saute the onion, celery and carrot.

2. Add the meat and cook.

3. Add the tomato sauce, salt and pepper. Cook until the sauce is reduced to your desired consistency.

Pasta

• 1 Egg per person
  
• Flour

1. Mound the flour on a wood table, making a hollow in the center. Break the eggs(s), one at a time. Mix the eggs into the flour with a fork. Add more flour if required.

2. Once all the eggs have been incorporated into the flour, begin to knead with your hands. Add more flour if required.

3. Roll the pasta dough slice to the desired thickness (tagliatelle, ravioli, etc.). Allow to dry.

4. Place dried pasta and a pinch of salt into boiling water. Cook to taste. Strain and add the ragu and Parmesan cheese.

p.s. Like many family recipes, the amount of ingredients is by trial and error.