My Recipe Box

legalcat

Coronado, CA, US

member

legalcat

My name is Denise and I am an attorney, specializing in insurance defense and intellectual property law (patents and trademarks). I live in beautiful Coronado, CA with my boyfriend, John, and my Newfoundland dog, Dooley.

I have a blog called There's a Newf in My Soup! (www.newfinmysoup.blogspot.com) where I share our cooking, theme parties, travel, life in Coronado/San Diego, and some of our event, restaurant and food photography.

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Ginger Spice Cake with Warm Cranberries

Ginger Spice Cake with Warm Cranberries

Take the chill off this holiday season with Tyler Florence's Ginger Spice Cake, served with warm cranberries and whipped cream. Booze up the cranberries and/or whipped cream with a little Luxardo...

Hot Chocolate Poached Pears

Hot Chocolate Poached Pears

Hot Chocolate Poached Pears, poached in holiday spices, chocolate, and dark rum, served with Graham Cracker Pound Cake and Blood Orange Sorbet

Green Bean and Potato Salad with Walnuts, Figs and Prosciutto

Green Bean and Potato Salad with Walnuts, Figs and Prosciutto

Another gorgeous summer salad from Thomas Keller's Ad Hoc at Home

Rigatoni alla Castellana

Rigatoni alla Castellana

In addition to thinly sliced pork and thick, chewy rigatoni pasta, this Pasta alla Castellna soaks up flavor from bacon, cream, brandy and cheese. But the fattening ingredients are balanced by a...

Mexican Hot Chocolate Sables

Mexican Hot Chocolate Sables

French Butter Cookies, or Sablés, are classic French cookies originating in Normandy France. The name 'Sables' is French for "sand", which refers to the sandy texture of these delicate and...

Old-School Chicken and Sausage Jambalaya

Old-School Chicken and Sausage Jambalaya

I fell in love all over again with this Cajun-style Chicken and Sausage Jambalaya from Real Cajun - Rustic Home Cooking from Donald Link's Louisiana. Get Your Gumbo On, or Get Your Jambalaya On, but...

Gumbo Primer: John Beshs Chicken and Smoked Sausage Gumbo

Gumbo Primer: John Besh's Chicken and Smoked Sausage Gumbo

I've made this gumbo, and a few others from John Besh, several times and they are all amazing! Try it for your Mardi Gras celebration, special occasion, party, or just to warm up on a chilly...

Grapefruit-Tangerine Cake

Grapefruit-Tangerine Cake

Grapefruit-Tangerine Cake, made with a Oro Blanco Grapefruits and Perfection Tangerines, from my weekly Farmers' Market Bag. 

Mario Batalis Porcini-Rubbed 3-Bone Prime Rib Roast

Mario Batali's Porcini-Rubbed 3-Bone Prime Rib Roast

Mario Batali describes prime rib as America's greatest gift to the world - our beef is something special and we should celebrate it as the true centerpiece of the holiday table.  In Marios...

Finding My Christmas Spirit

Finding My Christmas Spirit

I think I just found my Christmas spirit...Grappa enhances this crumbly, Italian torte called Fregolotta, and is also served alongside.  Fregolotta s a crumbly, cracker-like confection from...

Highlights of Gingerbread City, The Grand Del Mar

Highlights of Gingerbread City, The Grand Del Mar

We were fortunate to attend and photograph the Gingerbread City Gala at The Grand Del Mar Resort, an annual charity event for epilepsy. The gingerbread artists this year created some amazing art, and...

Sylvies Turkey Breast Ballotine with Croissant-Sausage Stuffing and Apple Cider Gravy

Sylvie's Turkey Breast Ballotine with Croissant-Sausage Stuffing and Apple Cider Gravy

This recipe is from the award-winning cookbook, Flying Pans:  Two Chefs, One World.  It made a lovely Thanksgiving dinner for our smaller family, but would also be wonderful for Christmas...

Walnut Turtle Pie

Walnut Turtle Pie

This Walnut Turtle Pie is a signature dessert from Fleming's Prime Steakhouse.  It is so chocolaty, rich, decadent, gooey, and incredible! 

Espresso Cinnamon Toast Shortbread Cookies

Espresso Cinnamon Toast Shortbread Cookies

Shortbread Cookies, My Way...with espresso and cinnamon-sugar added to the basic recipe...from the current issue of Fine Cooking.

Jubilee- A Southern-Style Seafood Boil

Jubilee- A Southern-Style Seafood Boil

For the third year in a row, we've topped off our Coronado Concerts in the Park Culinary-themed picnics with a Southern Jubilee Seafood Boil. Our annual tradition started back in 2009, when Carmen...

Italian Plum Tart

Italian Plum Tart

I made this beautiful Italian Plum Tart for a Roman cuisine themed picnic.  It's made with Italian plums I found at our local Farmers' Market that morning. Italian plums, sometimes...

Maui-Style Snapper Tacos

Maui-Style Snapper Tacos

Maui-Style Snapper Tacos, from Mark Miller's Tacos.  Grilled snapper, grilled habanero pineapple, blackened tomatillo, Roma tomato and chile de arbol salsa, and cool lettuce and avocado, on a...

Liege Waffles

Liege Waffles

I've been drooling to make the Liege Waffles for the longest time, and finally ordered the authentic Belgium Pearl Sugar.  OMG, I will never go back to any other waffle! They were invented by...

Crispy Braised Chicken Thighs, with olives, lemon and fennel

Crispy Braised Chicken Thighs, with olives, lemon and fennel

This Crispy Braised Chicken with Olives, Lemon and Fennel is from Thomas Keller's Ad Hoc at Home.  The flavors meld beautifully together with the help of quite a bit of chicken fat, but...

Midnight Interlude aka Chocolate Yummy

Midnight Interlude aka Chocolate Yummy

In Cajun Country, everyone apparently knows what Chocolate Yummy is. The yummy begins with a base of store-bought crumbled cookies, followed by layers of sweetened cream cheese, chocolate pudding...

Portobello Mushroom Tacos

Portobello Mushroom Tacos

Mark Miller says, "The earthy meatiness of portobello mushrooms pairs wonderfully with the smoky flavors of chipotle chiles. The mushrooms are sauteed in butter, which imparts a delicious nuttiness...

Garden to Table:  Linguine with Red Walnuts and Swiss Chard

Garden to Table: Linguine with Red Walnuts and Swiss Chard

This is a beautifully colored pasta, especially with Swiss Chard and red walnuts. It also has garlic, shallots, and Port Salut cheese - that's it! There's a Newf in My Soup!

Seashell Cake with Ultra-Rich Buttercream Frosting

Seashell Cake with Ultra-Rich Buttercream Frosting

I created this Seashell Cake for a 50th "White" Birthday Party.  It has a very light, white cake, orange curd and fresh strawberries between the layers, and a luxurious vanilla buttercream...

Ultimate Greek Salad in an Edible Phyllo Salad Serving Bowl

Ultimate Greek Salad in an Edible Phyllo Salad Serving Bowl

The Daring Cooks were challenged to create unique edible containers with savory fillings.  Although I've seen small phyllo cups or bowls, I've never seen one large enough to hold a salad for...

Spaghetti alla Lucana

Spaghetti alla Lucana

Inspired by a local Italian restaurant's special menu featuring the food and wine from the Basilicata region of Italy, I made this Spaghetti alla Lucana from the region...

 Quinoa, Asparagus, Orange and Almond Salad

Quinoa, Asparagus, Orange and Almond Salad

This is an adaptation of Dorie Greenspan's Quinoa, Fruit and Nut Salad, which calls for your choice of various dried fruits, nuts, herbs and greens. Dorie adds a touch of ground ginger to the lemon...

Fried Oyster and Bacon Sandwich

Fried Oyster and Bacon Sandwich

Take your BLT to a new high with fried oysters, applewood-smoked bacon, and brioche rolls, from James Beard Award-Winning Real Cajun:  Rustic Home Cooking from Donald Link's Louisiana...

Beignets with Gourmet Dunking Sauces - Indulge before Mardi Gras!

Beignets with Gourmet Dunking Sauces - Indulge before Mardi Gras!

Home from New Orleans for exactly one week, before succumbing to homemade beignets. Thank you, Cafe Du Monde, you have ruined us! And, of course, we also brewed up some of your Coffee & Chicory...

Meyer Lemon and Basil Panna Cotta with Blackberry Puree

Meyer Lemon and Basil Panna Cotta with Blackberry Puree

Panna cotta ("cooked cream") is a silken, eggless, Italian custard, made by simmering cream, milk and sugar, mixing with gelatin, and then allowing the custard to chill until set. It is an...

SOUP WEEK:  Chicken Sauce Piquant, in Celebration of Mardi Gras

SOUP WEEK: Chicken Sauce Piquant, in Celebration of Mardi Gras

Chicken Sauce Piquant from Chef Donald Link's Real Cajun. It's a classic Cajun dish and a perfect example of one-pot cooking. Piquant means "spicy," but in Cajun cooking it also refers to a certain...

My New Kitchen Treasure

My New Kitchen Treasure

My quest for one of these beautiful and unique artisanal pasta tools began when I saw Fine Cooking's video series on handmade pastas (Fine Cooking Culinary School: Handmade Pastas). One of the videos...

Croque Madames

Croque Madames

Fine Cooking's Croque Madame, with béchamel sauce enhanced by brandy, Worcestershire sauce and fresh thyme, was too tempting to pass up for an impromptu Sunday morning brunch.

Clams and Chorizo in a Cataplana

Clams and Chorizo in a Cataplana

Cataplana is a Portuguese seafood dish, popular on the country's Algarve coast, but it is also the name of the special cookware used to prepare the dish, which is traditionally made of copper and...

Oreo Cookies and Milk...Thomas Keller-Style

Oreo Cookies and Milk...Thomas Keller-Style

Oreos are one of Thomas Keller's favorite snacks, and are reinterpreted at Bouchon Bakery using chocolate sable dough and sweet white chocolate ganache filling.  These "TKOs" (Thomas Keller Oreos) were one of the ultimate...

A Taste of Germany for the Holidays:  Christmas Stollen

A Taste of Germany for the Holidays: Christmas Stollen

The Daring Bakers challenged themselves and made Stollen Wreaths for the December 2010 Challenge.  Forget the mail-order fruitcake and try your hand at this wonderful, holiday bread, using your...

Pumpkin Gorgonzola Flans

Pumpkin Gorgonzola Flans

Where was this recipe when I was planning the menu in preparation for catering my friend's holiday party? It was hiding out in a fabulous cookbook I had yet to buy - Dorie Greenspan's Around My...

Pistachio, Orange & Feta Cocktail Cookies

Pistachio, Orange & Feta Cocktail Cookies

This year, walk on the wild side and set out a plate of these for Santa, with a martini, while he lingers around your Christmas tree. He just may forget how naughty you've been.

Gingerbread City 2010 - A Night at the Movies

Gingerbread City 2010 - A Night at the Movies

The Epilepsy Foundation of San Diego County recently hosted its 17th Annual Gingerbread City 2010, A Night at the Movies, at The Grand Del Mar Resort. Each year, the gingerbread-design competition...

Coffee-Spice Shortbread with Coffee Liqueur Glaze and Crystallized Ginger

Coffee-Spice Shortbread with Coffee Liqueur Glaze and Crystallized Ginger

Tis the season for cookies!  These are light and crumbly, with just the right amount of coffee and spice. I made a few modifications, using Muscavado sugar still on hand from Bobby Flays...

Torta di Sant Antonio - Apple and Red Wine Crostata

Torta di Sant' Antonio - Apple and Red Wine Crostata

This gorgeous, rustic, Italian crostata is from the Alpine village of Oulx. It's made with apples, red wine, cinnamon, and orange zest, and pairs beautifully with whipped cream or vanilla ice...

Pomegranate Jalapeno Jelly

Pomegranate Jalapeno Jelly

It's Pomegranate Season.  If you like making your own jams and jellies, try this Nut Crusted Fried Brie and Pomegranate Jalapeno Jelly.  The Nut Crusted Fried Brie with Pepper Jelly is a...

Ginger and Pomegranate Martini

Ginger and Pomegranate Martini

John and I recently dined at Nobu, San Diego, and sipped on a couple of these lovelies while waiting for our friends to arrive. We chatted with the bartender, who shared the interesting combination...

Roasted Butternut Squash and Pear Soup

Roasted Butternut Squash and Pear Soup

Butternut Squash Soup screams Autumn and Thanksgiving to me, so I set out perusing recipes. When I found the one below, with Bosc pears, leeks, white wine and brandy, I knew I had a winner...

My new doughnut rage, inspired by Canadas famous BeaverTails

My new doughnut rage, inspired by Canada's famous BeaverTails

Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. BEAVERTAILS® pastries, which have...

Bobby Flays Winning Throwdown Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Bobby Flay's Winning Throwdown Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

We were lucky enough to catch Bobby Flay at our local Williams Sonoma store during his book signing tour for Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking...

Lentil and Sweet Potato Soup.  Comfort on a rainy day.

Lentil and Sweet Potato Soup. Comfort on a rainy day.

Thomas Keller's Lentil and Sweet Potato Soup, from Ad Hoc at Home.

Pork Medallions in Mustard Sauce

Pork Medallions in Mustard Sauce

One of my man's go-to recipes when he gets in the kitchen!  Slightly adapted from Fine Cooking's Pork Chops with Mustard Sauce, using pork tenderloin medallions and capers.

Screaming Shrimp N Dirty Grits, a recipe from Celebrity Chef Brian Malarkey

Screaming Shrimp N Dirty Grits, a recipe from Celebrity Chef Brian Malarkey

Chef Brian Malarkey, Top Chef Finalist/Celebrity Chef, recently opened a new restaurant in San Diego, called Searsucker.  We caught him at a food show last weekend cooking his Screaming Shrimp N...

Autumn Vegetable Soup

Autumn Vegetable Soup

San Diego has been the recipient of a healthy dose of rain this week. Combine that with a convertible top that leaks, idiot drivers on the freeway, and a two-foot high stack of depositions to review...

Brown Butter Pasta with Pine Nuts and Fried Eggs

Brown Butter Pasta with Pine Nuts and Fried Eggs

This simple and deeply satisfying pasta is from Gabrielle Hamilton, chef-owner of Prune in New York City. It is featured in her article, Open House, the hard-won pleasures of Sunday lunch. Gabriella...

Oktoberfest Black Forest Cake

Oktoberfest Black Forest Cake

There's some technique involved in making the genoise, or sponge cake, for this Black Forest Cake.  Get it right and you'll have moist, light layers, soaked in Kirsch syrup, and covered with...

Oktoberfest Brisket Braised in Porter

Oktoberfest Brisket Braised in Porter

We had a marvelous Oktoberfest celebration, at an intimate park overlooking the San Diego Harbor.  This braised brisket is melt-in-your-mouth tender and loaded with flavor.  The...

King Cake Bread Pudding with Brandy Creme Anglaise

King Cake Bread Pudding with Brandy Creme Anglaise

We had a southern-style seafood boil for our final summer, concert in the park, and I made this wonderful King Cake Bread Pudding from Robert St. John's Dispatches from My South, Reflections and...

Spinach Ricotta Dumplings - Sharing the Tuscan Tradition

Spinach Ricotta Dumplings - Sharing the Tuscan Tradition

Baked Spinach Dumplings, also called gnocchi gnudi or ravioli gnudi, nude gnocchi and nude ravioli, are small, egg-shaped spinach, ricotta and cheese dumplings, baked in a Béchamel Sauce...

Jam-Filled Ricotta Pastries - Sharing the Tuscan Tradition

Jam-Filled Ricotta Pastries - Sharing the Tuscan Tradition

Jam-Filled Ricotta Pastries, from Twelve: A Tuscan Cookbook.  Use your own homemade jam, or a nice gourmet jam from the market, for these Tuscan "Pop-Tarts."  Lovely for dessert, morning...

Baked Custard Tarts

Baked Custard Tarts

After making David Leite's Orange and Pine Nut Cookies, featured in Fine Cooking, I went out and bought his cookbook, The New Portuguese Table. We just enjoyed several of his recipes at our...

Dates Wrapped in Bacon with Green Olive Sauce

Dates Wrapped in Bacon with Green Olive Sauce

These bacon-wrapped dates each have a Marcona almond in the middle and are baked and served with a spicy green olive sauce. The sweet chewy date, crunchy almond, smoky bacon, and spicy olive...

Chocolate Red Wine Cake

Chocolate Red Wine Cake

When I initially set my sights on this Chocolate Red Wine Cake for our "Cooking with Wine" Concert in the Park theme, I did not realize it was on the cover of Indulge: 100 Perfect Desserts, by Claire...

Pine Nut and Orange Cookies

Pine Nut and Orange Cookies

For our Coronado Concert in the Park culinary challenge tonight, the theme is tacos. I was looking for a dessert and saw these Pine Nut and Orange Cookies in the latest issue - Perfect! nbspThey...

Grilled Peach, Watermelon & Blackberry Salad with Mascarpone-Honey Dressing

Grilled Peach, Watermelon & Blackberry Salad with Mascarpone-Honey Dressing

When Fine Cooking asked me to contribute to this issue's What We're Cooking Now, I was unable to share the recipe due to space restrictions. So, I've created a post on my blog dedicated to this...

Chicken with Mustard Mascarpone Marsala Sauce

Chicken with Mustard Mascarpone Marsala Sauce

In Giada's version of Chicken Marsala, the chicken breasts are not pounded or coated in flour.  She also adds Mascarpone cheese and Dijon mustard, which provide a rich, velvety creaminess...

Cook the Issue 2010:  Rustic Fig and Raspberry Mini Crostatas

Cook the Issue 2010: Rustic Fig and Raspberry Mini Crostatas

The second I turned the page and saw these crostatas, I had to make them.  I just loved the rustic look of the dessert, and colors of the fruit.  I had no idea figs and raspberries pair...

Cook the Issue 2010:  Sauteed Zucchini with Crispy Chickpeas

Cook the Issue 2010: Sauteed Zucchini with Crispy Chickpeas

Wow, this August/Sept. issue of Fine Cooking looks fabulous!  And it has nothing to do with me being in it ;-)  Tonight, I started with the Sauteed Zucchini with Crispy Chickpeas...

Endive and Arugula Salad with Peaches and Marcona Almonds

Endive and Arugula Salad with Peaches and Marcona Almonds

This Endive and Arugula Salad, with Peaches and Marcona Almonds, is from Thomas Keller's Ad Hoc at Home.  It has Summer written all over it!  The leftover peach puree, made to go in the...

Coronado Concerts in the Park Culinary Challenges - A Taste of Provence

Coronado Concerts in the Park Culinary Challenges - A Taste of Provence

We’re celebrating our third summer hosting Coronado Concerts in the Park Culinary Challenges. From Memorial Day weekend through Labor Day weekend, our foodie group joins forces at Spreckels...

Stacked Green Chile and Chicken Enchiladas

Stacked Green Chile and Chicken Enchiladas

The May Daring Cooks' Challenge (The Daring Kitchen) was to prepare enchiladas, and the optional recipe provided was Fine Cooking's Stacked Green Chile and Grilled Chicken Enchiladas.  I made...

Dark Cherry Mocha Cream Cookies

Dark Cherry Mocha Cream Cookies

These cookies were inspired by Starbucks' new "Springtime" coffee, Dark Cherry Mocha, and adapted from Momofuku Milk Bar's Blueberry Cream Cookie.  If you love the...

Gourmet Beanie Weenies for Summer Camp!

Gourmet Beanie Weenies for Summer Camp!

There's a Newf in My Soup! is going to camp, CampBlogAway Camp for food blogging!  There's a little contest for a private room and real bed, as opposed to having to sleep on the top or bottom of...

Cherry Rosemary Shortbread Cookies

Cherry Rosemary Shortbread Cookies

Spring has sprung!  These cookies were inspired by our rosemary bush, covered in purple blossoms, and our neighbor's lemon tree, bearing an overabundance of lemons this year! nbspCrumbly...

Pineapple and Pear Mostarda

Pineapple and Pear Mostarda

Mostarda, an Italian condiment made with candied fruit and a mustard-wine syrup, pairs nicely with roasted meat.  This version, with pineapple and pear, is especially tasty with pork roast or...

Spinach Ricotta Gnocchi with Gorgonzola and Red Walnut Cream Sauce

Spinach Ricotta Gnocchi with Gorgonzola and Red Walnut Cream Sauce

Homemade Spinach Ricotta Gnocchi with a Gorgonzola Cream Sauce, enhanced with beautiful merlot-colored walnuts from California - Spring has arrived!  See the complete recipe at There's a Newf in...

Valentines Aphrodisiac Tasting Party

Valentine's Aphrodisiac Tasting Party

We just hosted our Second Annual Valentine's Day Aphrodisiac Tasting Party, with dishes containing a variety of suggested aphrodisiacs:  Strawberries, Figs, Pine Nuts, Chocolate...

Nanaimo Cheesecake, inspired by Canadian Nanaimo Bars

Nanaimo Cheesecake, inspired by Canadian Nanaimo Bars

Just in time for the Winter Olympics! My transformation of the traditional Canadian Nanaimo Bar into a Cheesecake version, and garnished with Fine Cooking's MapleWalnut...

Shelter from the Storm:  Pork Chile Verde

Shelter from the Storm: Pork Chile Verde

This pork chile verde, made with New Mexico Hatch Green Chiles, is so easy, inexpensive, and flavorful.  Perfect for a winter dinner party or football on Sunday.  Curl up with a...

Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chile Jam

Roasted Nut Crusted Fried Brie with Red Bell Pepper & Ancho Chile Jam

This is such an incredible appetizer, created by San Diego Chef Deborah Scott, and featured at Kemo Sabe, Indigo Grill and Island Prime.  I found the recipe and recently posted about it on my...

Apricot and Nut Cookies with Amaretto Icing

Apricot and Nut Cookies with Amaretto Icing

These cookies have generated quite alot of traffic on There's a Newf in My Soup lately.  I made them this past June, but they would make a wonderful addition to your holiday cookie...

Gingerbread Cocktail

Gingerbread Cocktail

This Gingerbread Cocktail, courtesy of Giada DeLaurentiis, is a wonderful way to kick off the Holiday Season.  It's perfect, served warm, as a "traveler" while watching holiday parades on chilly...

Gingerbread City 2009 - The Greatest Stories Ever Told:  Fondant the Yellow Brick Road

Gingerbread City 2009 - The Greatest Stories Ever Told: "Fondant the Yellow Brick Road"

On December 1, the Epilepsy Foundation of San Diego County celebrated Gingerbread City 2009, The Greatest Stories Ever Told, at a spectacular holiday Gala for charity featuring...

Taste of Italy:  Ricotta Cappuccino Cannoli

Taste of Italy: Ricotta Cappuccino Cannoli

The November Daring Bakers' Challenge was Cannoli.  I used a combination of Mario Batali's cannoli shells recipe and Giada De Laurentiis' Ricotta Cappuccino for the fillingnbspnbspHappy...

Greek Yogurt Panna Cotta Brain with Port-Cherry Sauce

Greek Yogurt Panna Cotta Brain with Port-Cherry Sauce

I adapted this recipe from Food & Wine's Greek Yogurt Panna Cotta with Honey Glazed Apricots for our Annual Halloween Party. This year's theme was Weird Science and guests were encouraged to take it to the next level in the kitchen to share a dish

Quick Apple Strudel

Quick Apple Strudel

Julian, CA is a quaint little mountain town, about an hour east of San Diego, famous for apple pies.  We just missed the apple picking festivities, during which you can pick your own apples, but...

Daring Cooks October Challenge:  Vietnamese Pho (with rare buffalo filet mignon)

Daring Cooks' October Challenge: Vietnamese Pho (with rare buffalo filet mignon)

This Vietnamese noodle soup will take the chill off a cold autumn or winter evening.  It was the Daring Cooks' October Challenge, hosted by Jaden of Steamy Kitchen. The beef stock is...

Gingerbread City 2009 - The Greatest Stories Ever Told

Gingerbread City 2009 - The Greatest Stories Ever Told

We're at it again!  This was our Gingerbread entry, "Brownstones & Batali," for last year's San Diego Epilepsy Foundation Gingerbread City 2008 competition.  It featured...

 Fine Cookings Free-Form Pear Tart with Almond and Cinnamon

Fine Cooking's Free-Form Pear Tart with Almond and Cinnamon

The Daring Bakers' Challenge of the month was Vols-au-Vent.  With the leftover dough, I made these Free-Form Pear Tarts from Fine Cooking #84, and Gale Gand.  I loved the almond paste...

Grilled Antipasto Pizza

Grilled Antipasto Pizza

I named this Grilled Antipasto Pizza.  I had a few leftover ingredients after making Timpano this past weekend, including Genoa Salami,  Provolone Cheese, Parmigiano-Reggiano, and...

A Taste of Santa Fe Grilled Pizza, featuring New Mexico Hatch Green Chiles, Roast Chicken, Fontina Cheese, and Pine Nuts

"A Taste of Santa Fe" Grilled Pizza, featuring New Mexico Hatch Green Chiles, Roast Chicken, Fontina Cheese, and Pine Nuts

We just received a 20 lb. box of fresh, roasted, New Mexico Hatch Green Chiles and I snapped up this opportunity to create this pizza.  These chiles will be so wonderful for...

Garlic Sausage, Purple Cauliflower & Green Bean Grilled Pizza

Garlic Sausage, Purple Cauliflower & Green Bean Grilled Pizza

This pizza was inspired by the beautiful purple cauliflower and fresh garlic sausage from one of our favorite gourmet markets, Bristol Farms in La Jolla.  We also had a few  leftover...

Pale Ale Ice Cream with Stout-Caramel Syrup

Pale Ale Ice Cream with Stout-Caramel Syrup

The sure way to a man's heart...Beer Ice Cream, made with Bass Pale Ale added to the custard.  A reduction of Speedway Stout (flavors of astrong coffee and dark chocolate, with...

Chocolate Caramel Tartlets

Chocolate Caramel Tartlets

Since the "Make it Mini" Challenge, I've been hooked on mini desserts. 

Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

A generous scoop of homemade ice cream, infused with Creme de Menthe liqueur and chocolate morsels, gently sandwiched between rich, decadent and chewy Dark Chocolate Crackles…

Almond, Pine Nut & Apricot Crumb Cake

Almond, Pine Nut & Apricot Crumb Cake

In one of our refrigerator drawers, we have a growing collection of partial packages of nuts and dried fruits, leftover from various recipes.  I came across this recipe by...

Chicken Curry with Roasted Vegetables

Chicken Curry with Roasted Vegetables

We always seem to have a variety of vegetables in the produce drawer, on the verge of being thrown out and replaced after my Tuesday Farmers' Market run.  It's Monday night and I really...

Asparagus, Fingerling Potato & Goat Cheese Pizza

Asparagus, Fingerling Potato & Goat Cheese Pizza

For dinner last night, I made Roasted Chicken Thighs with Potatoes, Artichokes and Lemon from Fine Cooking Make it Tonight.  The dish was delicious, especially with the fingerling or...

Fine Cooking - A Tuscan Easter Dinner Menu

Fine Cooking - A Tuscan Easter Dinner Menu

Kudos to Fine Cooking for a wonderful Tuscan Easter Dinner menu!  Easter is over, but this menu would also be perfect for a Spring dinner party.  I used a 4.5 lb. boneless leg of lamb...

Cant Beet Pasta!  Roasted Beet Fettuccine with Porcini-Sage Cream Sauce and Toasted Walnuts

Can't Beet Pasta! Roasted Beet Fettuccine with Porcini-Sage Cream Sauce and Toasted Walnuts

I'm quite sure I was alone in my dreams the other night...what can I create for this new Challenge with those roasted beets that have been wrapped in foil in the refrigerator for the...

Roasted Salmon and Cream Cheese Omelet

Roasted Salmon and Cream Cheese Omelet

For dinner last night, I bought a beautiful Scottish Salmon fillet at Bristol Farms to make Grilled Salmon with Thai Curry Sauce and Basmati Rice (Epicurious.com).  The salmon was cooked...

Mini Chocolate Creme Caramel

Mini Chocolate Creme Caramel

Chocolate Creme Caramel from our Crazy for Chocolate cookbook.  This was my first attempt at this dessert.  I guess I need a little more practice because they didn't release as cleanly...

Mini Chocolate Shortbread Stacks with Strawberry-Grand Marnier Coulis

Mini Chocolate Shortbread Stacks with Strawberry-Grand Marnier Coulis

Chocolate is at the top of my list when I want to indulge!  I dug out our Crazy for Chocolate cookbook and had a tough time trying to decide on the perfect mini chocolate...

Mini Fastest Cinnamon Buns with Rum Raisins

Mini Fastest Cinnamon Buns with Rum Raisins

I've been racking my brain for a few more Make it Mini creations and the cold, gloomy weather inspired me to play in the kitchen this morning.  Warm and gooey cinnamon...

Mini Sour Orange BBQd Salmon Tacos with Red Cabbage Slaw and Smoked Chile Sauce

Mini Sour Orange BBQ'd Salmon Tacos with Red Cabbage Slaw and Smoked Chile Sauce

San Diego is big on fish tacos...and we indulge at our local Brigantine Restaurant a little too often!  The Brig serves full-size tacos...

Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

John and I made these Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting for one of last summer's Coronado Concert in the Park/Iron Chef Battles. The recent post by AmazinC, Little People...

Smoked Salmon & Cream Cheese Stuffed Baby Golden Potatoes

Smoked Salmon & Cream Cheese Stuffed Baby Golden Potatoes

We had a few friends over for St. Patrick's Day fare on Sunday. I made Irish Stew with lamb, and roasted some Kale to serve on the side. John, my smiling Irishman, made his version of...

Mini Quiche Lorraine

Mini Quiche Lorraine

I've made these mini quiches a few times now, for a Coronado 4th of July Pre-Parade breakfast and when we catered an Open House (I like to think our food helped sell that beautiful 5...

Mini Dark Chocolate Rice Pudding with Cherries Jubilee

Mini Dark Chocolate Rice Pudding with Cherries Jubilee

This was one of my mini creations from our 2008 Coronado Concert in the Park/Iron Chef Competitions, "Battle Rice." I used Bobby Flay's White Chocolate Rice Pudding with Cherries...

Orange Cream Cheese-Sicle Sliders (Mini Ice Cream Sandwiches)

Orange Cream Cheese-Sicle Sliders (Mini Ice Cream Sandwiches)

When John and I were brainstorming on what to create for our neighbor's Daylight Savings Party, we both instantly associated that extra hour of sunshine with oranges.  While Inbspwas...

Mini Chocolate Chip-Orange Cannoli (Cannoli Di Ricotta)

Mini Chocolate Chip-Orange Cannoli (Cannoli Di Ricotta)

I made these yesterday for a neighborhood Daylight Savings Party and used recipes from two of my favorite Italian Chefs, Mario Batali and Giada De Laurentiis.  Mario suggests buyingnbspcandied...

Mini Chicken Pot Pie

Mini Chicken Pot Pie

I couldn't resist this Challenge!  We have SO many miniature plates, cups, bowls, glasses, etc. (service for 12) from our Coronado Iron Chef Concerts in the Park and I love...

Shrimp-Andouille Gumbo - Get Your Gumbo On!

Shrimp-Andouille Gumbo - Get Your Gumbo On!

After Cooking the Issue, we've had more time to become familiar with the Fine Cooking web site, currently featuring a short video on how to make authentic gumbo.  We were inspired and...

Asparagus Soup with Seared Scallops and Fried Leeks

Asparagus Soup with Seared Scallops and Fried Leeks

This is our Grand Finale:  Asparagus Soup, garnished with fried leeks, a seared scallop, blanched asparagus tips, and a drizzle of white truffle oil.  We followed the Create Your Own...

Broccoli Soup with Bacon

Broccoli Soup with Bacon

I'm on the verge of "Over-Cooking" the Issue, but I'm having such a blast and wanted to try a few more Creamy Vegetable Soups!  I stumbled upon a beautiful head ofnbspRomanesco...

Pulled-Pork Sandwiches with Cabbage, Caper, and Herb Slaw

Pulled-Pork Sandwiches with Cabbage, Caper, and Herb Slaw

I ran out of my Slow-Roasted Pork Shoulder leftovers on the first round, after making the Pork Ragout and the Pork and Potato Hash, so I roasted another small piece of pork shoulder when I made...

Classic Homemade Croissants with dried figs

Classic Homemade Croissants with dried figs

When I was making the Croissants last night, John was working on his Candied Fig, Hazelnut & Orange Cheesecake with Port Sauce for a Valentine's Day Aphrodisiac Progressive Party were...

Classic Homemade Croissants with Black Forest Ham and Baby Swiss Cheese

Classic Homemade Croissants with Black Forest Ham and Baby Swiss Cheese

Another wonderful, oozing with goodness, variation.  Black Forest Ham and Baby Swiss Cheese, nice and warm, between layers of buttery dough...I'm looking forward to reheating these for...

Classic Homemade Croissants with Dark Chocolate and Cherries

Classic Homemade Croissants with Dark Chocolate and Cherries

Dark chocolate and cherries...one of my favorite combinations!  I've been soaking bing cherries in some of that Maraschino liqueur left over from making The Martinez and now I'm in...

Classic Homemade Croissants

Classic Homemade Croissants

This was my first attempt at Croissants and must say, they were quite a production!  However, I was extremely surprised with the ease of working with the dough.  I had...

Carrot-Ginger Soup

Carrot-Ginger Soup

The Create-Your-Own-Soup feature on the web site is really nice for these soups.  I used leeks, shallots, and ginger for my aromatics; carrots; chicken broth and orange...

Whiskey Smash, Shaken

Whiskey Smash, Shaken

I'm not a whiskey drinker or a fan of mint, but this cocktail was refreshing and would taste good on a hot summer evening.  In my quest for more knowledge, I learned Chef Bobby...

Chicken Sauté with Lemon, Cumin & Parsley

Chicken Sauté with Lemon, Cumin & Parsley

This dish was a pleasant surprise, but probably not one I will make again.  I originally thought the cumin and parsley would be too much; John thought it could use even a little more...

Tomato Soup & Roasted Yellow Pepper Soup with Serrano Cream

Tomato Soup & Roasted Yellow Pepper Soup with Serrano Cream

After a little research, we were inspired to combine two vegetable cream soups for our Sunday afternoon entertainment.  For the Roasted Yellow Pepper Soup, we used butter, shallots...

Red-Cooked Tofu

Red-Cooked Tofu

Sorry, Fine Cooking...I really tried ;-( I've had little bits of tofu in Miso and Hot & Sour Soups and it's fine, in small quantities.  I've also been "saving" this recipe for the...

Smoked Turkey Reubens

Smoked Turkey Reubens

We love the Italian-style Paninis we make quite often, with various Italian meats and cheeses and John's Special Sauce (mayo, garlic, sun-dried tomatoes, balsamic vinegar, and a few...

Spiced Carrot Cakes with Candied Carrots and Pistachios

Spiced Carrot Cakes with Candied Carrots and Pistachios

We started our Sunday morning walking our two Newfoundlands down to the Ferry Landing, where we enjoyed coffee and a walk along the bay.  We made a nice omelet with the leftover Beef Picadillo...

Pork and Potato Hash with Poached Eggs and Avocado

Pork and Potato Hash with Poached Eggs and Avocado

This was another good use of the leftover Slow-Roasted Pork Shoulder and a nice change for a weekend breakfast.  My Irishman was happy with the potatoes and I love poached eggs.  I think...

Beef Picadillo

Beef Picadillo

When I first read this recipe, it sounded interesting…until I saw pimento-stuffed olives and cilantro.  Keeping an open mind, I stopped by the store on the way home from work and picked...

Classic Carrot Cake with Vanilla Cream Cheese Frosting

Classic Carrot Cake with Vanilla Cream Cheese Frosting

We made two of these Classic Carrot Cakes, one for tonight's Texas Hold 'em poker party and the other for my mom to bring to a farewell party.  We made three layers, instead of two, and...

The Martinez, stirred

The Martinez, stirred

I'm still not sure if the cocktails in this issue are technically part of the Cook the Issue Challenge, but I’m always open to tasting a new cocktail!  However, I’ve never been fond...

Pork Ragout with Soft Polenta

Pork Ragout with Soft Polenta

This dish brought back memories of one of our past Coronado Concerts in the Park/Iron Chef Challenges.  The secret ingredient for the week was corn and I made Creamy Soft Polenta with...

Slow-Roasted Pork Shoulder with Carrots, Onions and Garlic

Slow-Roasted Pork Shoulder with Carrots, Onions and Garlic

We had a few friends over last night for "Sunday supper" and we all enjoyed this Slow-Roasted Pork.  It smelled so good cooking all day and turned out tender and delicious.  I served it...

Lemon-Ginger Marmalade

Lemon-Ginger Marmalade

This was a bit time consuming, but tasty.  I wonder if it would taste the same if you simply zested the lemons, rather than peeling and slicing the zest strips?  I know you wouldnt...

Baked Cheddar Grits with Bacon

Baked Cheddar Grits with Bacon

I've only had grits a few times in my life, and didn't really care for them.  We searched several stores, but were unable to find hominy grits.  We found a package of Bob's Red Mill Corn...

Fresh Pasta with Sausage and Mushrooms

Fresh Pasta with Sausage and Mushrooms

This recipe provided a good excuse to use our pasta machine...making fresh pasta is not that hard or time-consuming, and it is so much better!  We made a basic egg pasta dough...

Butternut Squash Soup with Toasted Walnuts and Creme Fraiche

Butternut Squash Soup with Toasted Walnuts and Creme Fraiche

We had a little fun tonight with our "Create Your Own Vegetable Soup" entry!  We used roasted butternut squash, shallots, chicken broth and white wine, and a pinch of...

Roasted Potato and Mushroom Salad with Mascarpone

Roasted Potato and Mushroom Salad with Mascarpone

With an Irish lad in the household, this is a definite keeper!  Yukon Gold potatoes rock and the roasted mushrooms, mascarpone dressing, and green onions complete this winning...

 Broccolini with Kalamata Dressing

Broccolini with Kalamata Dressing

I've prepared broccolini only a few times in the past, and I do love broccoli, but this was just too bitter and/or salty for me with the parsley and Kalamata olives.  I think it may have...

Sear-Roasted Halibut with Blood Orange Salsa

Sear-Roasted Halibut with Blood Orange Salsa

On my day off yesterday, we took advantage of the incredible San Diego weather (75 degrees in January!) and drove over to Pt. Loma Seafoods for lunch at the marina and halibut shopping for this...

Spicy Jerk Pork Chops

Spicy Jerk Pork Chops

It was just the two of us tonight, so I only bought two thick pork chops from Whole Foods.  However, I did make the full recipe of the jerk sauce, and ended up using...

Blood Orange & Mango Sorbet

Blood Orange & Mango Sorbet

John was in charge of a dessert for our Fine Cooking dinner party (Carmen, aka Play4Sale, joined up as a new member for the challenge after tasting the Buttermilk Cake we made a few...

Pan-Seared Skirt Steak with Warm Radish & Red Onion Pickle

Pan-Seared Skirt Steak with Warm Radish & Red Onion Pickle

I also served this dish at our Fine Cooking dinner party and it was a hit.  I was pleasantly surprised with the Warm Radish & Red Onion Pickle because I'm not a radish fannbsp...

Salt-and-Pepper Shrimp with Garlic and Chile

Salt-and-Pepper Shrimp with Garlic and Chile

We had a little Fine Cooking dinner party last night and these shrimp were gone in minutes.  I used Costco's 2 lb. bag of frozen raw shrimp (21-25 count), which are already peeled and...

Sauteed Escarole with Raisins, Pine Nuts, and Capers

Sauteed Escarole with Raisins, Pine Nuts, and Capers

One of the great things about this Challenge is the opportunity to use ingredients, such as Escarole.  I've heard of it before, but have never tried a recipe that features it.  I loved the...

Creamy White Bean & Herb Dip

Creamy White Bean & Herb Dip

I made this dip to take over to our Thursday night Poker party and it took less than 10 minutes to prepare.  The flavor was a little bland for me.  Next time, I might try adding an...

Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

Pan-Roasted Chicken Breasts with Orange-Brandy Sauce

This was excellent.  We LOVED the orange-brandy sauce!  We used two boneless, skinless breasts and two breasts with skin on that we boned.  Unfortunately, between searing on...

Orange & Brown-Butter Tart

Orange & Brown-Butter Tart

This tart was very light and refreshing.  The crust was fabulous with the orange zest.  The custard was soft and silky, especially after pushing it through a Tamis.  My blood...

Five-Treasure Fried Rice

Five-Treasure Fried Rice

Tonight, we enjoyed the Blood Orange & Radicchio Salad and the Five-Treasure Fried Rice, a very healthy and delicious dinner.  The most interesting ingredient in the rice is the...

Blood Orange & Radicchio Salad with Hazelnuts and Shaved Parmigiano

Blood Orange & Radicchio Salad with Hazelnuts and Shaved Parmigiano

One of my New Year's Resolutions is to eat more salads!  This salad plates so beautifully and I love the combination of fruit and nuts in a salad.  The shaved Parmigiano is...

Poblanos Stuffed with Cheddar & Chicken

Poblanos Stuffed with Cheddar & Chicken

My boyfriend, John, prepared the Poblanos Stuffed with White Cheddar and Chicken tonight.  It's so wonderful being able to cook together!  The roasted chiles were very delicate when peeling...

Buttermilk Cake with Spiced Vanilla Icing

Buttermilk Cake with Spiced Vanilla Icing

Ok, we admit it, we had a little too much time on our hands this weekend!  The Buttermilk Cake with Spiced Vanilla Icing was a hit in our neighborhood.  We flagged down some friends as they...

Real Chocolate Mousse

Real Chocolate Mousse

What better way to spend a lazy Sunday morning…other than sipping a Mimosa and whipping up Real Chocolate Mousse?!  The Mousse was a breeze to prepare.  It was very fluffy and smooth...

Cheddar & Cauliflower Soup

Cheddar & Cauliflower Soup

Good evening from Coronado, CA.  We found a beautiful head of cauliflower at the Little Italy Farmers’ Market for tonight’s Cheddar & Cauliflower Soup.  We roasted the...

Wine-Braised Chicken with Shallots and Pancetta

Wine-Braised Chicken with Shallots and Pancetta

I accept the Challenge!  I started off with the beautiful cover recipe, which gave me the opportunity to use my new Calphalon Dutch Oven.   I used thighs and breasts and added a...

Recent Comments

Re: Pine Nut and Orange Cookies

Imma,

The recipe is provided on my blog - just click the link in my Fine Cooking post, or go to http://newfinmysoup.blogspot.com/2010/08/mark-millers-tacos-al-pastor-with.html

Re: My New Kitchen Treasure

There are more photos, links, and a link to the web site offering these products, on my blog, here:

http://newfinmysoup.blogspot.com/2011/02/pasta-post-playing-with-new-kitchen.html

Re: Oreo Cookies and Milk...Thomas Keller-Style

Hi Multicolored7,

The recipe is here:
http://newfinmysoup.blogspot.com/2011/01/thomas-keller-oreos-and-2010.html

Re: Cook the Issue 2010: Poached Eggs with Creamy Brussels Sprouts and Bacon

Pie - Looks and sounds wonderful, Pie! I converted John to a Brussels Sprouts fan by peeling just the leaves off and sautéing them with bacon. Hope you are enjoying your holidays! Denise

Re: French Pumpkin Soup

Looks wonderful, and those beautiful pumpkin photos on your blog are amazing! ;-)

Re: Cook the Issue 2010: 100th post!! Barbary Swizzle

Look at you go! Congratulations and enjoy your break from the kitchen.

Re: Cook the Issue 2010: Olive oil poached salmon with Indian spices

Jen,
I poached scallops in olive oil once and they were wonderful - I've been thinking about trying some other poached fish, but just need to find that big, economical jug of olive oil! Congratulations on your little spread in the new issue, What We're Cooking Now! Cute photo! Denise@There's a Newf in My Soup!

Re: Cook the Issue 2010: Steamed Artichokes with Mustard Vinaigrette

Yes, those artichoke bottoms with the shrimp are on my list!

Re: Cook the Issue 2010: Shaved baby artichokes with lemon and parmesan

Looking good! I roasted some baby artichokes from our Little Italy Farmers' Market for Easter, and they were so flavorful!

Re: Cook the Issue 2010: Chicken Noodle Soup with Lemongrass

Nicely none! Are you starting us off on the Cook the Issue Challenge?

Re: Shelter from the Storm: Pork Chile Verde

Storms? We're under water! Check out the ocean wave photos on There's a Newf in My Soup blog post for the Chile Verde! Winter has arrived in Southern CA! Hope you're doing well - stay warm.

Re: Taste of Italy: Ricotta Cappuccino Cannoli

Happy Holidays, Sally!

John bought us the KitchenAid® Stand-Mixer Pasta Attachment Set and it works much better than the kind you have to attach to the edge of the counter. It really is much easier to roll the cannoli dough this way, so it's very thin. We also just made some roasted butternut squash ravioli and that turned out nicely.

I love Mario and those cannoli videos are great!

Re: Gingerbread Cocktail

Actually, I had a little piece of yellow brick road fondant left over, which I cut in the shape of a lemon slice and attempted to place on the edge of the martini glass! However, it broke, so I settled for the little snowflake gingerbread cookies on the side. Happy Holidays to you!

Re: Taste of Italy: Ricotta Cappuccino Cannoli

Thank you, Lisa! The dough is a bit tough to work with, but I liked using my pasta machine to roll it thin. They're fun to make and even more fun to eat! Denise

Re: The Deal-Breaker Food

Too much cilantro or dill. A little goes a long way with my taste buds.

Re: Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel from FC101

Pie,
I just responded to your comment on my gingerbread and didn't see your Pear Pie! I'm on a pear craving right now also, and am planning something with pears for the Daring Bakers' Challenge this month. Can't reveal what it is until 10/14, but you should check out this group - I think you would really enjoy it. Google "The Daring Kitchen" and you can become a Daring Cook or Daring Baker, or be insane like me and join both!

Re: Gingerbread City 2009 - The Greatest Stories Ever Told

Hi Pie!
Oh, how I miss the crew who participated in the Cook the Issue Challenge! That was so fun! Our Brownstones & Batali was big - about 3 feet long x 2 feet high x 1 foot wide, not including the sidewalks. We found out about the competition late and only had about 6 weeks total to plan and complete the structure. We wanted to do so much more detail, with trees along the sidewalk, etc., but just ran out of time. We're hoping to give ourselves at least 3-4 weeks for all the details we have envisioned for our Land of Oz! Denise

Re: "A Taste of Santa Fe" Grilled Pizza, featuring New Mexico Hatch Green Chiles, Roast Chicken, Fontina Cheese, and Pine Nuts

Carla,
Yes, I use the same pizza stone I use in the oven and haven't had any problems. I use indirect heat, only lighting one side of the grill and putting the stone on the other side.

Re: Garlic Sausage, Purple Cauliflower & Green Bean Grilled Pizza

Sarah,

The cauliflower retained its color nicely - I just drizzled it with olive oil, a little salt, and roasted it in the oven for about 10 minutes. Blanching in salt-water may also work, but I like the roasted flavor better.

Re: Tiramasu Ice Cream Cake

Hi Sally!

That looks delicious! Tiramisu is one of my favorite desserts.

Hope you are enjoying your summer.

Denise

Re: Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

Will,

The photo was taken right after they were made and I purposely overstuffed them. After they were put in the freezer, they firmed up nicely. Those who were lucky enough to taste one, raved.

So far, other than the few and faithful posters who have stuck together since the Cook the Issue Challenge, this contest is very disappointing. At least I actually made the ice cream and submitted my own photo of my creation.

Re: Creme de Menthe Chip & Dark Chocolate Crackles Ice Cream Sandwiches

Thank you Sally and Pie! Our weather here is a bit strange for June - the June-Gloom is dragging on past noon and it's a bit on the cool side.

Re: Mojito Madness

Thank you, I can read the rules. It's fine to post photos of the ingredients used, but I was simply saying it would be nice to see the finished product. The rules also state 50% of the judging criteria is "execution." Without a photo of your ice cream, we can't see any "execution."

Re: Mexican Chocolate Ice Cream

I don't understand your ice cream posts, without photos of the ice cream you've made?

Re: After Dinner Ice Cream

And an original photo?

Re: Mojito Madness

It would be nice if you would post a photo of the ice cream you made so we could see your creation.

Re: Grumpy Nut Pistachio

Hi Sally,

Great to hear from you. Your Grumpy Nut Pistachio Ice Cream sounds delicious and I especially love the name!

I've never made an ice cream cake, sorry.

The Coronado weather is still a bit cool, but we just started our second annual Summer Concert in the Park Culinary Challenges. I also started a little food blog, There's a Newf in My Soup! and uploaded all of last year's Concert Challenges, as well as many of our other cooking adventures, in the archives. It's a work in progress, but check it out. We just finished Challenge Cherries. You and Stogie should make a trip out this way!

http://www.newfinmysoup.blogspot.com/

Take care,
Denise

Re: Peanut Butter Ice Cream with Dark Chocolate covered pretzels

Sorry for the error; I meant to say fotosearch.com

Re: Peanut Butter Ice Cream with Dark Chocolate covered pretzels

This appears to be a photograph, protected by copyright, taken from photosearch.com, as is labeled under the photograph...If Clabreck actually made this ice cream and took the photo, maybe the original photo should be uploaded, without the lines through it and the photosearch.com tag. Just an observation from an intellectual property attorney.

Re: Can't Beet Pasta! Roasted Beet Fettuccine with Porcini-Sage Cream Sauce and Toasted Walnuts

Mary,

Thank you! I read your profile and you're living my dream, a log home in the mountains...with a large, gourmet kitchen...and I've already found my man who loves to cook with me!

Re: Mini Banana Muffins-- Again!!!

Pie,
Where is everyone???! Are we going to be the primary posters for this Challenge, again??? Keep it up Girl!

Re: Mini Chocolate Creme Caramel

Thank you. I did refrigerate overnight, but the caramel didn't dissolve all the way ;-( Oh well, they were fun to make and eat and I'll just have to keep practicing to get them perfect!

Re: Naked Mini Eggs Benedict with Smoked Salmon

Hi Sally! These are very cute and creative, and I think it would be ok to indulge with a tablespoon of hollandaise sauce. Glad to see you jumped into the challenge...

Re: Mini Quiche Lorraine

FC Editors,
Thank you for clarifying this. I wasn't sure if we were supposed to post the actual recipe if requested.

Classic,
You can use any quiche recipe, or variation. I used Madame Quiche's Quiche au Fromage from epicurious.com and followed the bacon and cheese version, using crispy pancetta and gruyere. Instead of a crust, I used sprinkled a very light layer of seasoned bread crumbs on the bottom of slightly buttered muffin tins.

Re: Mini Curry Chocolate Cupcakes with Lemongrass-Infused Frosting

Thank you. The inspiration came from a similar recipe at food blog Maona.net. We used the chocolate curry cupcake batter from that recipe, but we also added a little curry to the frosting and left out the coconut. We're currently growing our own lemongrass in the back yard!

Re: Mini Mac n'Cheese Muffins

Brilliant! One of those served with a nice salad would make a pefect lunch or dinner.

Re: Cook the Issue: We Have a Winner

This is simply an expression of my disappointment with the Fine Cooking Editors’ interpretation of the Cook the Issue Challenge Official Rules to ensure in future contests the Rules are clear to all.

My interpretation of the Rules was simply to “cook as many of the recipes in issue 97 from the Complete List of Recipes as you can” and "during the Submission Period, follow the directions to upload and submit photos of each recipe you make, accompanied by a description and your opinions of the recipe, telling us what you love, what you don’t love, and what else you want to know." When it came to the croissants, we had the option of cooking the Classic Croissants, or one of the variations. When it came to the creamy vegetable soups, we had the option of making one or more. Therefore, if we cooked as many of the recipes in the issue 97, including at least one croissant and one soup, we would have 33 total posts. If each of those 33 posts included at least one photo and some commentary on the recipe prepared, we would have successfully completed the challenge and there may have been a tie between those members. For the tie-breaker, the Judges would have made sure all of 33 posts were “qualified posts” and then judged those 33 qualified posts based on the quality and thoroughness of those 33 posts. There was absolutely nothing in the Rules stating modifying the recipes by substituting ingredients or creating variations of the recipes qualified repeated submissions as posts for cooking a listed recipe.

A few other ambiguities in the rules raised additional questions in my mind during the course of the Challenge. One was whether the Martinez and Whisky Smash cocktails were technically part of the Challenge. Although they weren’t included in the Complete List of Recipes, the cocktail recipes were in the magazine. Some of us had some fun with these, whether they counted or not, by making the cocktails and posting our photos and commentary. We also contemplated the question of how many Croissants and Creamy Vegetable Soups would be appropriate to make and post as separate posts. Again, most of us made at least the Classic Croissants, plus a few variations, and at least one Creamy Vegetable soup, plus several variations. Obviously, we could have made dozens of variations of soups and dozens of variations of croissants, posting each variation as a separate post, but I concluded that was not the intention of the Challenge and winning shouldn’t come down to who posted the most variations of croissants and/or soups.

Therefore, based on the printed Rules, I chose to cook every recipe in the issue, including ALL the variations of Croissants and Creamy Vegetable Soups featured in the Issue, just to play it safe! That brought my total posts to 42, if I did both cocktails and all the croissants and creamy vegetable soups featured in the magazine. Many of us finished early, or worked very hard the last few days to finish the issue, believing we had successfully completed the challenge and there would be a tie-breaker decision based on the thoroughness and quality of our posts (i.e., those who were most prolific in our commentary and photographs, taking the time to photograph different steps in our preparation, and being creative in our food styling and photographing the “cover” photo for that post). We never realized repeat or duplicate recipes would count towards our total number of posts. If that were the case, many of us could easily have whipped out 10 more soups in the last week, posting each separately, and/or made 15 variations of croissants out of one batch of croissant dough, posting each as a separate post. But not once did I think that repeating any of the recipes, then posting those second, third or even fourth attempts as separate posts, or making up a new recipe or variation of one of the recipes, was part of the Challenge or would be considered by the editors as being prolific. I actually did make a few variations of some of the recipes, but I posted those photos and commentary about those within the original post for that recipe, believing that would go to the quality and thoroughness of my post and/or make that particular post more prolific.

All of which leads me to the editor’s announcement of the winner and her praise for entering “twice as many posts in the contest as her closest contenders, often returning to dishes for a second time with new insights or variations.” True, the winner had the most posts, 63. But that number was not “nearly twice as much as her closest competitors.” Of her closest competitors, by my count, the total number of posts ranged from about 42 to 51 (depending on the number of soups and croissants entered as separate posts). Of the winner’s total posts, 30 were repeat attempts or simply duplicates of the same recipe, additional variations of croissants and soups, and one or two new recipes which used common ingredients or methods from the magazine’s recipes. If I forgot to add capers when I made the Escarole the first time, my second post of Escarole with the capers shouldn’t count as a separate qualified post. If I used a haddock in the Sear-Roasted Halibut with Blood-Orange Salsa the first time, my second preparation of the recipe using flounder shouldn’t count as a separate, qualified post. If I had leftover soups from previous posts, my second or third post combining them in one bowl shouldn’t count as a qualified post. If I cooked the recipe for the Chocolate Mousse with variations four times, the original unmodified recipe should have been the only one that counted as a qualified post. If I decided to make hash my way the first time then follow the Fine Cooking recipe the second time, I would only expect the my “cooking the recipe” to be counted as a post. Nor should other duplications, such as side-by-side posts of the Pulled-Pork Sandwiches and identical presentations of the Spiced Carrot Cakes twice have qualified as additional posts. To me, those additional posts should not have been considered “qualified posts” according to the Rules of the Challenge, nor were they examples of “abundant inventiveness or productivity.”

Re: Mini corned-beef sandwiches

Hi Pie!
Glad to see you're up for another Challenge! Cute sandwiches...perfect for St. Patrick's Day.

Re: Orange Cream Cheese-Sicle Sliders (Mini Ice Cream Sandwiches)

Hi George,

Thank you. I guess I've heard of Whoopie Pies, but had to look them up to see what you meant. I bet our orange cream-sicle ice cream would taste good between the chocolate whoopie pie cakes for those who are orange-chocolate fans!

Re: Creamy Vegetable Soups - Curried Butternut Squash

Kaity,
This soup sounds great...We ARE just a short drive over the bridge and could come over for all of your weekend leftovers...HINT, HINT! Congratulations on finishing the Challenge...I can pick your food styling and photography out of the line up any day...very classy. We look forward to meeting you and Steve and talking about our dinner party group plans! Denise & John

Re: Fresh Pasta with Sausage and Mushrooms

Nice twirling on the fettuccine, Steve! As always, beautiful presentation. And I agree, lots of garlic...

Re: Pan-Roasted Chicken with Orange-Brandy Sauce

This dish was one of my favorites! I brined two chickens this past weekend and the meat just melts in your mouth. I tried a red wine and fig reduction sauce on those and that was also yummy.

Re: Broccolini with Kalamata Dressing

BohnappetitFC,
Congratulations on completing the Issue...wonderful job! Are you in for the Make it Mini Challenge? Let's keep this forum active and continue to share our culinary and food styling/photography talents!

Re: Shrimp-Andouille Gumbo - Get Your Gumbo On!

Hi Sally! It would be great to meet if we make it to the Boston area. I flew in and out of Boston when visiting a friend in Jamestown, RI, but didn't get a chance to explore much. Good luck with your gumbo - I'm sure Emeril's version is another good source. I like reading and comparing different recipes and then using the ingredients I like. Keep us posted! The Fine Cooking Gallery isn't just for the Challenge, so there's no reason to stop sharing our cooking adventures in that forum, right? Have a great time in Yosemite!

Re: Shrimp-Andouille Gumbo - Get Your Gumbo On!

Thank you, Lisa. I enjoyed A Baker in Knead and can't wait to try the 8-grain version.

Re: Spiced Carrot Cakes with Candied Carrots and Pistachios

BohnappetitFC,
Nice presentation and great idea on using the little coffee cups - I have a set of 12 and used them when I made Thomas Keller's Cappuccino Semifreddo and Cinnamon-Sugar Doughnuts!

Re: Gray ice cream anyone?

We can't wait! We have been brainstorming about ice cream sandwiches for summer, creating really unique ice cream flavors and cookies.

Re: Asparagus Soup with Seared Scallops and Fried Leeks

RheaS,
Thank you. I think it took me 5 days to complete the Croissants! I wanted to get them done on a Thursday night so I could bring them to work, but that didn't happen and then they lost their freshness by Monday. Unfortunately, because they are so fattening, I cut myself off after about two and most ended up wasted after all that hard work! Now I can really appreciate bakeries that make them fresh every day.

Re: Asparagus Soup with Seared Scallops and Fried Leeks

Sarah & Lisa,
Thank you. Again, we love Fine Cooking magazine and truly enjoyed this Challenge. Keep up the great work!

Re: Asparagus Soup with Seared Scallops and Fried Leeks

Pie,
Thank you. Looks like you also enjoyed a very colorful, soup-filled weekend! Love the color of your beet soup. John created a fabulous, and winning, Beet Crème brûlée for one of our Coronado Iron Chef competitions - hard to imagine, but it was so good...Cheers!

Re: Asparagus Soup with Seared Scallops and Fried Leeks

Jaclyne,
Thank you! I hope you'll be posting a photo of your asparagus soup with the parmesan custard - that sounds incredible. You should also add croissants to your bakery offerings (with your sandwiches and chocolate chip cookies)because yours for this challenge looked fabulous! Have a wonderful birthday. Denise

Re: Broccoli Soup with Bacon

Tamara,

Thank you. I was surprised to find the Romanesco at our little Farmer's Market. There is an amazing little farm stand in Rancho Santa Fe, about 20 miles north of San Diego, called Chino Farm, where some of the finest restaurant chefs shop. I don't get up there often, but they offer beautiful fruits and vegetables in many varieties and colors, especially tomatoes. By the way, you have quite an impressive garden and web site! I wish more chefs in this Challenge would post a little bio and photo - it's so much nicer knowing the "face" behind the posts. Good luck with the rest of your dishes. Denise

Re: Spiced Carrot Cakes with Candied Carrots and Pistachios

Pie,
You most definitely deserve a cocktail - those are gorgeous! Try a little Carrot-Ginger-Vodka Martini, shaken!
Legalcat

Re: Pulled-Pork Sandwiches with Cabbage, Caper, and Herb Slaw

Jane,
I did buy dried Great Northern beans, soaked overnight and cooked the next morning, and they held up nice without getting mushy. I would love to try the cassoulet with duck confit, in Paris, of course! Denise

Re: Pulled-Pork Sandwiches with Cabbage, Caper, and Herb Slaw

Jane,
I enjoyed the Cassoulet and it received rave reviews from my guests. I considered buying a slow-cooker, but settled on my Calphalon oval dutch oven I love so much (After browning the pork and assembling stovetop, I baked the cassoulet in the oven, covered, for about 6 hours at 350 degrees). I used a very nice (but expensive) hard Chorizo from the deli section of Whole Foods. I loved the Chorizo and think it added great flavor. I also sliced it in smaller, diagnonal pieces, so you could get some in most bites. I used a whole head of garlic, but peeled the cloves, smashed them, and left them in the cassoulet. I also served the toasted baguette slices on the side, rather than putting them on top. It turned out was pretty thick, but I'm not sure if that's the way it was supposed to be. How was yours?

Re: Classic Homemade Croissants with Dark Chocolate and Cherries

Jaclyne & MarvelousKT,
Thank you! The cherries are fabulous and could be used in so many creative ways. I love the idea of a Maraschino Cherry & Chocolate Ganache Brown-Butter Tart! They would also be great spooned over cheesecake, ice cream or even chocolate mousse. Denise

Re: Whiskey Smash, Shaken

Sally, Thank you! I'm more of a red wine drinker, but Margaritas sure hit the spot with Mexican food. We have made our own Prickly Pear tequila by combining peeled and sliced prickly pears (sometimes available at our Farmer's Market) with tequila and then letting that marinate in the refrigerator for 2 weeks to 6 months - it's best when the prickly pears have lost all of their color. The tequila is smooth enough to sip by itself, but tastes great in a margarita. Denise

Re: Tomato Soup & Roasted Yellow Pepper Soup with Serrano Cream

Sharon,

Thank you, the soups were delicious.

We are enjoying this Challenge so much and will be sad to see it end. I think I've saved one of the best recipes for the end of the Challenge...I'm on night two of our Croissants and ready to do my last "lamination" for the evening. I have some Bing cherries marinating in Maraschino liqueur, from The Martinez, and am contemplating Chocolate-Cherry Croissants, one of my favorite combinations. Stay tuned.

Denise

Re: Slow-Roasted Pork Shoulder with Carrots, Onions, and Garlic

Kaity,

Glad to see you back in the kitchen! I love your idea of Cannellini beans with this dish. I haven't made the Pulled-Pork Sandwiches yet, because I ran out of Pork on the first round, but I will definitely try the beans with some of the pork I make for the sandwiches in round two.

By the way, John and I tried Urban Solace a few weeks ago, thanks to your recommendation. He had the "Duckaroni" and I had "Not Your Momma's Meatloaf." Both were fabulous. I wonder if the chef will part with the meatloaf recipe...the Fig Jus was so good!

Denise

Re: Happy Valentine's Day from the Endive People

Jennifer,

I love it! What a wonderful gift for a chef! It's great some of our local markets are selling basil and various herbs with the roots. I was surprised when I bought mint for the Whiskey Smash, connected to the root. We keep them on the kitchen counter as we use them and then plant them in the garden.

P.S. All you men out there...the endive bouquet is in addition to the dozen red roses and lilac.

Re: Classic Carrot Cake with Vanilla Cream Cheese Frosting

Sally,

Please extend my compliments to Stogie for his wonderful carrot cake shot! I'm sure your cake tasted as good as it looks! Denise

Re: Chicken Sauté with Lemon, Cumin & Parsley

Jaclyne,

It's one of the European-style butters that, supposedly, have a higher butterfat content and are creamier and smoother. I saw a post where someone used European butter in their croissants and they said it was well worth it, so I bought some to use when I tackle that recipe this week!

Re: Tomato Soup & Roasted Yellow Pepper Soup with Serrano Cream

Peskyone,

Thank you, again! Cooking has developed into quite a passion for me.

I think Thomas Keller describes it best in his introduction to The French Laundry Cookbook: "When you acknowledge, as you must, that there is no such thing as pefect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy. That's what cooking is all about...But to give pleasure, you have to take pleasure yourself...This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane...Another source of pleasure in cooking is respect for food....Respect for food is a respect for life, for who we are and what we do...Cooking is not about convenience and it's not about shortcuts...Take your time. Take a long time. Move slowly and deliberately and with great attention."

Happy cooking! Denise

Re: Red-Cooked Tofu

Peskyone,

Thank you for your comments! I didn't realize all the varieties of tofu until we were at the store trying to decide whether to buy the silky, medium firm or extra firm. I recalled reading your original post and went with the medium firm. I'm definitely not a picky eater and will try just about anything, but I don't see many tofu recipes in my future.

Thank you also for your compliments on our photos. I did have my camera in my purse when we went for sushi, but felt a little funny sitting there taking the photos! We also photographed most of the dishes served when we traveled to Triple Creek Ranch, MT and The Home Ranch, CO. Presentation is so important and food styling is alot of fun. However, I still couldn't make the Red-Cooked Tofu look very appealing with my plating and photography.

Re: Spiced Carrot Cakes with Candied Carrots and Pistachios

Kaity,
I enjoyed these little cakes right away, with the warm syrup. I agree, they would probably end up too soggy if pre-dipped. I haven't tried them again today, but I stored the little muffins in a ziplock bag and refrigerated the candied carrots and syrup in separate containers. If you take them to work, I would try re-warming the candied carrots and syrup together, in the microwave, and then plate them just before serving. Denise

Re: Real Chocolate Mousse

Dear FromMyTable,

I enjoy reading your posts because you are honest when you don't like the recipe, a certain combination of ingredients therein, or, as in your chococate mousse, when you make a mistake! Good for you ;-)

My mousse lost its fluffy, smooth texture when I added the liquor at the end and I would also like to try the recipe again, maybe adding it to the warm chocolate and letting it all cool together. My biggest mistakes when cooking are failing to read the recipe through once or twice and failing to have all the ingredients prepped and ready to go. There have been a more than a few trips to the store in the midst of cooking for missing ingredients we thought we had! I'm also having a heck of a time with the small print in the magazine with the quantities of spices and such! Thank God for my little purse-size magnifying glass with a light on it...it's not fun getting old and blind!

Re: Baked Cheddar Grits with Bacon

Kaity,
I also noticed that you lived in San Diego and we do share a few things in common! I'm always trying to get "culinary" friends together for dinner parties, trying new restaurants, our summer Concerts in the Park/Iron Chef Challenges, etc. and would love to meet and include you! Feel free to e-mail me at legalcat@san.rr.com
Denise

Re: Pork Ragout with Soft Polenta

Pie,thank you for the compliment! We have fun with the food styling and photography part of this challenge. Cooking is so much more fun than practicing law...I'm always toying with the idea of a second career.

Re: Baked Cheddar Grits with Bacon

Thanks Lisa! I will definitely order some Anson Mills stone-ground grits and try them.

Re: Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

Hope you enjoyed your cake, birthday girl! Happy Birthday.

Re: chocolate croissants

Becca,
Your Chocolate Croissants, as well as your savory ones, look wonderful! I had a Chocolate Almond one this morning from a French bakery and didn't even compare to yours. I haven't tackled this recipe yet, but now I'm drooling...

Re: Poblanos Stuffed with Cheddar & Chicken

Dear FromMyTable: The Poblano is a mild chile pepper, according to the Scoville Scale, which is a measure of the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin present. If you look up the Scoville Scale in Wikipedia, it shows the Poblano on the same level as an Anaheim chile. We did seed ours, but I was still a little surprised because Anaheims are very mild-tasting to me. The sour cream toned it down.

Re: Roasted Potato and Mushroom Salad with Mascarpone

Sheri,

Looks like you also had a fun weekend in the kitchen - very nice presentations!

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