Happy Birthday, Dear Hubby!

We celebrated Mark's birthday with a special dinner at home last night. When I asked our toddler what kind of cake we should make for Daddy, he said, "A pancake!" Pancake Cake? Sure, why not!? I've been dreaming about Martha Stewart's Crepe Cake since Halloween... I modified the composition from her hazelnut laced recipe to a banana and chocolate laden tower of richness. The birthday boy, and his boy, approved.
Happy Birthday to the love of my life... and the biggest fan of my Menus for the Week!

Event~ Birthday Dinner for Three (Well, technically four...)
Menu~ 
Southwest Chicken Pizza- inspired by Brick Oven Restaurant
Spinach salad with Parmesan Peppercorn Dressing
Chocolate-Banana Crepe Cake

For the Southwest Chicken Pizza:

1 Boboli Thin Crust Pizza Dough or other thin pre-cooked pizza crust (Of course, you can always make your own!)

1/2 cup chipotle or sun-dried tomato pesto

1 1/2 cups shredded mozzarella

1 1/2 cups chopped cooked chicken (We used chicken that Mark smoked this weekend!)

1/2 red onion, sliced thinly

1/2 roma tomatoes, sliced

1/2 cup cilantro sprigs

1/4 c grated parmesan 

Place rack at top of oven. PH oven to 500 degrees. While pre-heating, assemble pizza, as follows: spread a thin layer of pesto over crust, sprinkle evenly with cheese, arrange chicken, onion and tomatoes on top of cheese. Once oven has reached temperature- switch to top-broil mode. Place pizza on rack and cook until cheese is melted and bubbly, slightly golden-brown. Remove from oven. Sprinkle with cilantro sprigs and parmesan cheese. Slice into wedges and enjoy!

For the Salad and Dressing:

1/2 cup fresh spinach per serving

1/4 c sliced, peeled cucumbers per serving

1/4 c chopped celery per serving

1 packet Hidden Valley Ranch Dressing mix

1 cup mayo

1 cup milk

1 tbsp cracked fresh peppercorns

1/4 c grated parmesan cheese

Make dressing according to package directions. Add in peppercorns and parmesan. Chill and serve over veggies. (And save it... makes quite a bit!)

For the Chocolate~Banana Crepe Cake:

1 cup all purpose flour

1 cup milk

1/2 cup lukewarm water

4 large eggs

1/4 cup (1/2 stick) butter, melted

1/8 tsp salt

3 tbsp sugar

3 bananas, sliced thinly

For Chocolate Ganache:

1/4 c cocoa powder

1/4 c sugar

1/4 milk

Combine flour, milk, water, eggs, butter, salt and sugar in a large bowl. Cover and let sit 30 minutes or chill for up to 2 days. 

Place small to medium skillet, or crepe pan over medium heat; add 1/2 tsp butter. When butter begins to turn color, slowly pour 1/4 c batter into pan, covering the bottom with a thin layer of batter. Tilt and rotate pan to coat evenly. Cook until crepe bubbles and the bottom is lightly brown. Remove from heat source (Don't turn off heat!) Flip crepe over with a spatula or with your fingers. Cook second side until browned, but not evenly. Place crepe on a plate. Place 3-4 banana slices on top of crepe. Repeat process, layering crepes and bananas until cake is 4-6 inches high. 

When crepes are done, make Chocolate Ganache Sauce. In a small pot, combine sugar and cocoa powder. Heat pan over med hi heat and slowly add milk, stirring. Continue to add milk and stir until sugar has dissolved and mixture has formed a smooth consistency. Pour evenly over crepe and bananas, allowing chocolate to drip over edges. Eat and swoon. 

Cool Mornings, Warm Tummy- Peanut Butter Banana Bread

A nice twist- with a healthy kick- on a classic. (From Cooking Light Magazine). It is tasty with or without the peanut butter glaze! Perfect with a cup of Anderson's House Blend coffee. YUM!
I'll have to try to make the CHOCOLATE banana bread. (Also from Cooking Light!)

Peanut Butter Banana Bread

• 1 1/2  cups  mashed ripe banana
• 1/3  cup  plain fat-free yogurt
• 1/3  cup  creamy peanut butter
• 3  tablespoons  butter, melted
• 2  large eggs
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/4  cup  ground flaxseed
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 2  tablespoons  chopped dry-roasted peanuts
• Cooking spray
• Glaze:
• 1/3  cup  powdered sugar
• 1  tablespoon  1% low-fat milk
• 1  tablespoon  creamy peanut butter

Preparation

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Strawberry Yields

I want to offer a warm welcome to all of my readers... I finally installed a stat counter and I am pretty shocked that so many people are reading. (Okay, so maybe it's just my 3 followers loading and reloading their favorite recipe?!) Anyway I invite you all to become followers!  I know I'm rather sporadic/erratic- but I'm having so much fun sharing with you! Grilling and herb recipes coming up... along with fried green tomatoes and more homegrown goodies. Plus, interior design progress, summer party ideas, shower decor, and more!

We visited Sweet Berry Farm last weekend for a little friend's birthday. (Thank you, Windlers, for a perfect Saturday morning- what a great idea! And Happy B-day to big two year old S!!) While my toddler and is pint-sized buddies scarfed down every berry they could get their hands on, we still managed to come home with a ton of big, beautiful strawberries.
Peak strawberry season is coming to a close- signified by their extreme mark-down at the grocery store. Whether you pick your own or pick up a box at the store, here are some recipes for strawberry yumminess!
A "freezing" tip from my friend Julia: Place fruit on a baking sheet. Freeze overnight then pop individual pieces into a freezer bag. Defrost and use only as much as you need! Thanks, J!!)


Grilled Pound Cake with Strawberries and Mint Whipped Cream (Thanks for the pound cake idea, Romy! It was so delish. As were the fajitas ya'll made... I'll have to share that too.)
Strawberry Preserves
Strawberry Vinaigrette

Grilled Pound Cake with Strawberries and Mint Whipped Cream
1 pound cake, sliced into 1" pieces
1/2 stick butter, melted
2 c strawberries, tops removed, quartered
1/2 cup heavy whipping cream, cold
1 tbsp sugar
1 tbsp mint, finely chopped


Prepare whipped cream beforehand: Pour cream into large bowl. Using cake mixer or immersion blender, whip cream on high until stiff peaks form (about 2-5 minutes.) Gently fold in sugar and mint until combined.
Heat grill. Brush pound cake with butter. Grill 1-2 minutes per side or until charred lines appear. Serve pound cake topped with strawberries and mint whipped cream.

Strawberry Preserves (makes about 2 1/2 cups)
2 lbs strawberries
4 cups sugar
1/4 c lemon juice


Place strawberries in a large bowl. Mash until desired consistency. (I left large pieces of fruit intact.) Add sugar and toss to coat. Pour into a large saucepan. Bring to a boil. Add lemon juice. Continue to cook on high until mixture thickens to coat a spoon. Allow to cool slightly, then pour back in bowl. Cover with plastic wrap, then place in refrigerator overnight or up to 24 hours. Use within one week, or you may choose to can or freeze. 


Strawberry Vinaigrette

• 1 cup olive oil
• 1/2 pint fresh strawberries, halved
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon white sugar

Combine all ingredients in a food processor or blender. Puree until combined. Complements a salad of spinach, walnuts, blue cheese perfectly!

What night is this again??? Short Rib Dinner Party

We postponed last week's dinner with our friends until Tuesday. The thing is, Tuesday is kind of a weird night for a dinner party. Which meant an evening of everyone being convinced that it had to be Thursday or Friday.
I spent pretty much the whole day working on dinner. (Not typical... usually our dinners come together in way under an hour.) But between the grocery store, braising the meat, cooking lemon curd, shaving beets (and scrubbing my hands afterwards) it was a 9 hour affair. And the meal? Well worth the effort, I'd say!

Event: Tuesday Night Indulgence
Menu: Winter Salad
Braised Short Ribs with Dijon
Beet Risotto
Roasted Baby Carrots with Fennel
Lemon Curd Mousse


All of the recipes came from the Gourmet Today Cookbook... which is becoming one of my favorites! (My only complaint- no food photos!) I made modifications as indicated.


Simple Winter Salad
1 endive, cored and sliced lengthwise
1 fennel bulb, stalks discarded, cored and sliced lengthwise, thinly
1 granny smith apple, cored and sliced into matchsticks
4 cups mixed greens
2 ounces goat cheese (GT says aged goat cheese, which wasn't available at HEB- CM or WF would probably have it)


for dressing:
2 tsp shallots, finely chopped
1 tsp honey
2 tbsp orange juice
2 tbsp sherry vinegar
salt and pepper
1/2 cup olive oil (GT says 3/4 cup, but I think the ratio of oil to vinegar it too high)


Toss together endive, fennel, apple, and greens. Whisk dressing ingredients together in a small cup or bowl. Drizzle greens with dressing, top with goat cheese crumbles.


Braised Short Ribs with Dijon
1 bottle dry red wine (which you later reduce to 1 cup, gotta love a recipe where you reduce a whole bottle of wine)
4 lbs beef short ribs, cut into 2 1/2 inch lengths
Kosher salt and black pepper
2 tbs olive oil
10 shallots, peeled, leaving root ends in tact and halved lengthwise
3 tbsp whole grain dijon mustard
6 plum tomatoes, halved lengthwise
1 1/2 cups beef stock or broth (my addition to the recipe- there wasn't enough cooking liquid


Boil wine in a 2-3 qt saucepan, uncovered until reduced to about 1 cup, about 20 mins.
Meanwhile, pat ribs dry and sprinkle with salt and pepper. Heat oil in a 5qt pot (I use my Calphalon "everyday pan" for things like this, and just about everything else.) over medium high heat. Add ribs, in two batches, and brown, turning occationally, about 8mins per batch. Transfer to a bowl.
Reduce heat to moderate and add shallots to pan. Cook 5 minutes or until golden brown.Transfer to another bowl.
Stir reduced wine and dijon into cooking liquid, scraping brown bits from bottom of pan. Add ribs, meat side down, cover tightly and simmer for 1 1/2 hours.
Gently stir in shallots and tomatoes and add broth. Continue to simmer for about an hour or more, if time allows, until meat is very tender. Carefully transfer ribs, shallots, and tomatoes to serving platter. Spoon pan juices over them and serve!


Modified Beet Risotto 
6 medium beets, trimmed and halved
4 cups water
5 tbsp unsalted butter
1 medium onion, chopped
4 large garlic cloves, finely chopped
Kosher salt
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1/2 c fresh grated parmesan
1/2 tsp fresh ground black pepper


PH oven to 450. Wrap beets in foil. Roast until tender about 1 1/2 hours. Carefully unwrap and let stand until cool enough to handle. Peel beets.
Cut enough beets into 1/2 inch pieces to make 2 cups. Puree remaining beets with 1 cup water, in a blender until smooth. Transfer to a 3-4 qt saucepan. Stir in remaining water and bring to a simmer.
Heat butter in a large stock pot over medium heat until foam subsides. Add onion, garlic, and 1 tsp salt and cook until vegetables are soft, about 8 minutes. Stir in rice and cook 1 minute. Add wine and cook until absorbed, stirring constantly.
Add 1/2 c "beet broth" and cook, stirring constantly and keeping at a strong simmer, until beet broth is absorbed. Continue cooking and adding broth, 1/2 c at a time. Make sure that it is absorbed before adding more. When 1/2 of broth has been used, add chopped beets to mixture and stir. Continue adding broth and stirring as before, until rice is al dente and all liquid has been absorbed. (about 18 mins) Stir in parmesan cheese and pepper. Serve immediately, with additional cheese.

Roasted Baby Carrots with Fennel
1 bunch baby carrots with green tops
2 tbsp olive oil
salt and pepper
1 tbsp fennel fronds, chopped


PH oven to 425. Trim carrots and remove all but 1-2 inches of stalks. Toss in olive oil and sprinkle with salt, pepper, and fennel fronds in a glass or ceramic baking dish. Roast until tender, about 35 minutes.


Gotta take a break- dessert in another post!

Mad About Mad Men

Sunday night marked the finale of the third season of Mad Men on AMC. Our friends, Mike and Erin, joined us to say so-long to one of our favorite series...  well, just until next summer! We had dinner plans, so drinks and dessert were on the docket for the night.

Event: Mad Men Finale


Menu:
Apple Pie with Cheddar Cheese Crust
Gin Martinis and Cigarettes
Beer and Bailey's (Not together)


Mike and Erin brought an amazing apple pie from Central Market. And thin slices of cheddar cheese to melt on top. We reheated it in the oven with the cheese draped over the top of the crust; it was warm, sweet, crumbly and slight salty. Just perfection! Thanks, guys!
(Note: The pic above is from marthastewart.com... I neglected to take pics of M&E's yummy pie! But here's her recipe for it: Apple Pie with Cheddar Crust. Also, Mike said that he had it first at The Frisco.)
We got out all the makings for martinis and our Lucky Strikes, then decided that we weren't brave enough to face Monday morning with a cloud of gin over our heads... and we were out of Lucky Strikes, 'cus we don't smoke. (Don Draper and Roger Sterling are shaking their heads in utter disdain.)
So the guys downed a few 2 Belows from The New Belgium Brewery and the ladies sipped Bailey's on ice.
We're looking forward to next season's premiere- Salisbury steak and Jello mold, anyone?!

Great Balls of Flour!

Or I could have called this post: "Cake Balls of Desire"?

My lovely friend, Mollie, brought us cake balls from the Big D. (They've got everything up there in the big city!)

I wasn't sure what to expect. Mollie had described them to me before... but I wasn't prepared for their truffle-like daintiness or their dense fudge-like center.

All I know is that it will be a blessing and a curse when these confections migrate down the I35 corridor...