Treats for Abbey

I first made these treats for my little brother in law's dog Simba. And Simba was absolutely bananas over them, so I decided there was another special doggy that would want some of these as well. That doggy is Abbey Jones from Seattle. Abbey is just about the sweetest dog you can imagine and best behaved too -mostly inpart to her owner, or should I say, her Mom Marisa.

These treats are biscuit like but they do not fluff up like a biscuit when you bake them, nor do they spread out like cookies. So when you are scooping the dough keep in mind that, that is the size & shape in which the "biscuit" will end up in. I used a rounded teaspoon the second batch around. I learned my lesson with the first batch that ended up looking like, what can only be described as, dog poo pile biscuits. Not very appealing but Simba didn't mind.

Peanut Butter & Cheese Biscuits

Source: Jill's Mom

Ingredients

1 cup whole wheat flour

1/2 cup milk

2 Tbs peanut butter

¼ cup grated parmesan cheese

1 tsp baking powder

1 egg white

1 Tbs chicken broth

Preheat oven to 400FMix flour and milk until lumpy. Add peanut butter and broth. Mix in parmesan cheese. Add egg white, mix well. Add baking powder. Pour onto greased cookie sheet, making 2" drops (recommend smaller). Bake for 15-20 minutes until golden brown. Cool. Keep in airtight container.

*I keep Simba's in the refrigerator but I think they could probably be stored at room temperature but I don't think they would last as long. Oh and one last picture of Abbey being oh so cute!

T is for Truffle and V is for...

Vegan Truffle! I know what you're thinking the two words should never be in the same sentence together evah, I agree or should I say I would have agreed. However, after trying these little balls of deliciousness I strongly disagree. I love that they don't have cream or a cream substitute. The "cream" that you end up making looks like cream and taste like a nutty cream. It's really good.

Don't be afraid of the ingredients or the method just trust me and you won't be sorry. I rolled mine in cocoa powder and crushed toasted almonds. The crushed toasted almonds were my favorite. I also rolled some in crushed heath toffee pieces but I didn't really care for it. Anyway, enjoy! Oh and you can't even tell they are vegan. Since people can be a little weary of anything vegan my policy when it comes to these truffles is don't ask don't tell. Oh and one batch makes a boatload I scooped the balls with a teaspoon measuring spoon and it made a ton!

Delicious Vegan Truffles

courtesy of: Recipezaar

Ingredients
3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate

cocoa powder

Directions
1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).

2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

3. Meanwhile, in a double boiler heat the chocolate until it's all melted.

4. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

5. Cool in the fridge for 2 hours (to set).

6. Take out a small ball, roll in cocoa powder and store in fridge/freezer.

7. Repeat until done.

P.S. Soak the cashews in the cold water in the fridge for about an hour and you'll get a better consistency to the mixture.

Cooking w/G-Money: Pink Yink Ink Drink!

When G-Money first learned how to read she learned by reading Dr. Seuss. When she could successfully read a Green Eggs and Ham from cover to cover I decided to reward my favorite lil' chef with a gift; Green Eggs and Ham Cookbook. Well G-Money has been dragging this little book around, for what seems like forever now, dying to make something with her awesome Aunt. Unfortunately for little G-Money her awesome aunt has been in college hell and has not had the time to devote to cooking with G-Money.

Well that all changed this past weekend when G-Money came over and we made Pink Yink Ink Drink and watched Horton Hears a Who. It was a Dr. Seuss extravaganza!

As for the recipe it was soooo easy to make. The only thing I would change would be to use fresh berries because it was a little sour as you will see. One more thing, I would like to apologize in advance that G-Money isn't wearing her signature apron but I finally had the chance to give her the apron Ryan and I bought for her at Pike Place Market in Seattle and she decided to wear that instead.




Pink Yink Ink Drink!
source: Green Eggs and Ham Cookbook

Ingredients
1/2 pint fresh or 1/2 cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or 1/2 cup frozen, thawed
1 teaspoon honey

Directions:

1. Put the blackberries in a blender and puree them.

2. Pour into a large glass.

3. Put the strawberries,

the milk,

and honey in the blender and blend.

4. Strain the mixture, optional. (we didn't do this but would definitely do it next time)

5. Pour the strawberry mixture carefully on top of the blackberries.

Unofficial Step 6: taste directly from the source to make sure it's all good.

And now for our first sip and the verdict is...

oooooh a little bitter, not gonna lie...

But overall after a little clever stirring, or should I say a lot of clever stirring, we deem this drink Pink Yink Ink-tastic!

Cold Grand Marnier Souffle

This picture is a little blurry because to be honest I've already had a couple of drinks in me and there was no way I could steady the camera. Which is a shame because all of my pictures of this glorious dessert came out blurry but I don't regret having those drinks ;)

Like I said before, I cannot stop thinking about this dessert it was absolutely perfect in every way. It was easy, it looked tasty, it was tasty and best of all it was done the night before which meant it was ready to go as soon as we were! But I like the description in the book better, "It's like eating a cold, sweet cloud" and it was! It really was.

This recipe calls for Melba Sauce, which is a raspberry sauce. The book says to use store bought or raspberry puree if you can't find the Melba sauce at the grocery store. I couldn't find it at the grocery so I made my own and I'm glad I did. I used a recipe from the Food Network website. Next time though I think I would double the recipe because everyone loved the sauce, there wasn't a drop left. They literally licked the serving cup clean!

Cold Grand Marnier Souffle
Courtesy Morton's Steak Bible
Serves six

1 1/2 cups whipping cream
4 large eggs, plus 3 large egg yolks
1/2 cup sugar
Two 1/4 ounce packets unflavored gelatin powder (1 1/2 tablespoons)
1/4 cup Grand Marnier or other orange flavored liqueur
Melba Sauce
1 tablespoon finely grated orange zest
6 raspberries
6 mint leaves

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until it forms stiff peaks. Set aside.

2. In the top of a double boiler set over simmering water, whisk the eggs, egg yolks, and sugar for about 2 minutes, or until warm to the touch (about 105*F), golden yellow, and frothy. Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment or remove the top of the double boiler and use a handheld mixer or immersion blender. Whisk for about 3 minutes, or until cool. Wrap your hands around the outside of the bowl to determine when the mixture cools.

3. Meanwhile, in a small bowl, sprinkle the gelatin over 1/4 cup of warm water to dissolve. Add the Grand Marnier and dissolve the gelatin to the cooled egg mixture and beat on medium-low until the liquid is incorporated.

4. Using a rubber spatula, fold the egg mixture into the whipped cream just until combined. Do not over mix. You will have more than 6 cups of batter.

5. Divide the mixture among six 8oz souffle dishes or ramekins. Refrigerate for at least 2 hours until chilled. The souffles can be refrigerated for up to 24 hours.

6. To serve, remove the souffles from the dishes by running a blunt kitchen knife around the inside of the dishes. Put a chilled dessert plate on top of each souffle, and holding the dish and plate securely, invert. Gently shake the dish as you lift it off the souffle.

7. Garnish each plate with a drizzle of Melba sauce, orange zest, a raspberry, and a mint leaf.

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Morton's Cajun Ribeye Steak

What was not to like about these juicy, spicy, succulent and did I mention juicy steaks?! The only thing I did differently was I didn't make their Cajun seasoning. But not because I didn't want to but because after I looked at the ingredients I didn't think it would be spicy enough and why make it when I already have one I like? I use Cajun's Choice Blackened Seasoning. It's perfectly seasoned seasoning, there is no need to add salt or extra cayenne pepper to make it spicier or tastier, but I'll rave about Cajun's choice later. Now, as I mentioned earlier the method for these steaks seemed unconventional but I closed my eyes and put my trust onto the Masters at Morton's and I wasn't disappointed and our family wasn't disappointed either.

Cajun Ribeye Steak
Courtesy Morton's Steak Bible
Serves 6

1 cup plus 2 tablespoons Morton's Cajun Seasonings or other Cajun Seasonings (I used Cajun's Choice Blackened Seasonings, see notes)
Six 16 oz aged ribeye steaks, each about 1 1/1 inches thick
4 3/4 cups flavorless oil, such as canola or safflower
6 tablespoons Au Jus (optional) *see notes*

1. Put the seasonings in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times n both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in pan.

2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate steaks in a heavy duty resealable plastic bags.

3. When you are ready to cook the steaks, remove them from the oil and pat of excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.

4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating elements. The coals should be medium hot the charcoal grill. The burners should be on high for the gas grill.

5. If using a charcoal grill, grill for a bout 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source abut 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until desired degree of doneness.

6. To serve, spoon some Au Jus over the steaks if desired.

Note: It is very important that you pat the steaks down before grilling them because you will have flare ups. Also, I didn't use nearly as much of the Blackened Seasonings that it calls for, but I did use a lot. I didn't pour it in a container and pressed the steaks to it as it's written. Instead I sprinkled the steaks with the seasonings and I don't mean like I would sprinkle something with salt. I mean I doused them in seasoning.

Here is the recipe for the Au Jus
Makes about 1 generous cup

1 cup store-bought demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

1. In a medium saucepan, combine 1 1/4 cups of water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and ground pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.

2. Strain through a chinois or a fine mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Note: I did make the Au Jus but to be completely honest I didn't think it was worth it. I like an Au Jus that is more juicy, as in runny, than gravy-ish, do you know what I mean? And their Au Jus was the thickness of gravy. I went over and over it in my mind to see if I had done anything wrong but I didn't do anything wrong. I had followed the recipe to a T! In the end I'm glad I tried it but I don't think I would make it again. Because I didn't like the consistency of the Au Jus what I did end up doing was; I mixed a little bit of the Au Jus, I would say the equivalent of 2-3 tablespoons, with the juices that were released from the steaks after they had rested and it was awesome! The taste would not have been the same had I used one or the other exclusively but I didn't think it was worth the hassle, but that's just my opinion.

I couldn't find the Veal Demi-Glace at the regular grocery store. I finally found it at Bristol Farms. This is a specialty item which translates to; expensive item. Which is one of the reasons why I wouldn't make the Au Jus again. Also, the bases that Morton's recommends, or uses are, Superior Touch Better Than Bouillon. I was able to find that at the regular grocery store in the soup aisle.

Morton's Caesar Salad

As Morton's states in their cookbook what really makes this salad is their salad dressing and I couldn't agree more. Without it, all you have is Romaine and croutons -how special is that? The dressing was very good, you could definitely tell it was homemade. I made the croutons the morning of and the dressing two days prior to dinner.

Morton's Caesar Salad
Courtesy Morton's Steak Bible
Serves 6

2 slices firm, thick sliced white bread, crusts removed
2 tablespoons Clarified Butter, melted or olive oil
3 tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
2 large Romaine lettuce, each weighing a generous 1 pound, washed and dried
1 cup plus 2 tablespoons Caesar Dressing, recipe follows

1. Preheat the oven to 375*F.

2. Cut each slice of bread into 16 to 20 cubes. Put the bread cubes in a bowl, drizzle with the butter, and toss to evenly coat. Spread the cubes in a single layer in a shallow baking pan. Bake for about 10 minutes, or until the croutons are golden brown. Shake the pan once or twice to encourage even browning.

3. Transfer the croutons to a medium mixing bowl. Sprinkle 1 tablespoon of the Parmesan and the garlic powder over the croutons. Gently toss. Set aside at room temperature.

4. Cut the lettuce into large bite size pieces and transfer to a large salad or mixing bowl. Toss with the Caesar Dressing. Sprinkle remaining Parmesan over the salad and add the croutons.

Caesar Dressing
Makes about 3 1/2 cups

3 large eggs
Two 2 ounces cans anchovies packed in oil, rinsed, patted dry, and diced
1 1/2 tablespoons Dijon mustard
1 tablespoon garlic powder
2 teaspoons anchovy paste
1 teaspoons freshly ground white pepper
1 1/2 cups flavorless vegetable oil such as canola or safflower
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
1/2 cup finely grated Parmesan Cheese

1. In the bowl of a food processor fitted with a metal blade, combine he eggs, anchovies, mustard, garlic powder, anchovy paste, and pepper. Process for about 2 minutes, or until thoroughly mixed.
2. With the motor running, slowly add the oil until emulsified and the consistency of thin mayonnaise. Add the vinegar and lemon juice. Mix until the dressing is well combined. With the motor still running, add the Parmesan. Scrape down the sides of the bowl then mix the dressing for 30 seconds.
3. Refrigerate the dressing for at least 1 hour, or until chilled. Use the dressing immediately or transfer to a covered storage container and refrigerate for up to 4 days.

Note: If you don't use day old bread for the croutons, you will have to bake them longer as the bread will have more moisture in it. Also, if you've never cooked with anchovies, as I hadn't, when you rinse them only remove the bones that will easily give otherwise you'll end up tearing your anchovy and ending up with shredded pieces.

Morton's Garlic Butter

To quote Morton's "Our garlic butter is a little more involved than some, but it's absolutely sublime." They couldn't be more right! At first I was like, do I really want to go through all the trouble? And I almost didn't, except it wouldn't truly be, "a night at Morton's" if I cut corners, if you know what I'm sayin'? But I'm so glad I did make it because it was sublime. Morton's suggests adding the butter to plain vegetables, potatoes and pasta and I couldn't agree more, it's that good!

Morton's Garlic Butter
Courtesy Morton's Steak Bible
Makes about 2 1/2 cups

2 tablespoons plus 1 teaspoon chopped garlic
2 tablespoons chopped peeled shallots
1/2 tablespoon rinsed, drained, and chopped anchovies (3 to 4 fillets)
1/2 bunch curly leaf parsley, stems removed and discarded, chopped (about 1 cup)
1 3/4 cups (3 1/2 sticks) unsalted butter, soften
1/2 tablespoon Pernod liqueur
2 teaspoons coarse salt
1 teaspoon freshly ground white pepper

1. Int he bowl of a food processor fitted with a metal blade, pulse the garlic, shallots, anchovies, and parsley until finely chopped.
2. In the bowl of electric mixer fitted with the paddle attachment and set on medium speed, beat the butter for 1 minute. Scrape the garlic mixture into the butter and beat for another minute or so until thoroughly mixed. Reduce the speed to low. Add the Pernod, salt, and pepper and beat to mix. Increase the speed to high and mix for 2 minutes, or until the butter is smooth, fluffy, and light. Scrape down the sides of the bowl with a rubber spatula. Mix the butter mixture for 2 more minutes at high speed.
3. use immediately or transfer to an airtight container. Refrigerate for up to 5 days, wrap well and freeze for up to 2 months.

Note: I didn't have any Pernod and didn't feel like buying it since all it really called for was 1/2 a tablespoon so I used a licorice liqueur I had on hand I believe it was Romana Sambuca it worked out fine. You couldn't taste it so I'm guessing it was added to balance off a different flavor in the recipe. Also, don't be put off by the anchovies (like I was) you cannot taste them and according to Morton's they are essential because you cannot attain the level of saltiness otherwise.