Monthly Archives: April 2011

Eat Me-San Francisco Bay Guardian Online

Eat Me ShootEat Me

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PB & J Cookies

PB & J COOKIES

PB & J Cookies

You know that lone child in the cafeteria who would not touch a PB&J sandwich? That was me! After years of protest, however, I saw the light and joined the millions who delight in this all-American combination. In every restaurant where I have worked as a pastry chef, I have created some sort of peanut butter and jelly dessert. The PB&J cookie has always been the biggest hit, and thankfully, it’s not difficult to fit all that great flavor into a cookie with fewer calories. The construction of the cookies may seem a bit fussy, but it’s not difficult and the finished cookies are adorable!

Makes 16 cookies

Per cookie: 130 calories, 6 grams of fat

Per cookie (sugar-free): 90 calories, 6 grams of fat

INGREDIENTS

Nonstick pan spray
3/4 cup all-purpose flour
3/4 teaspoon salt
2/3 cup reduced-fat peanut butter, smooth, preferably natural style (made from peanuts and salt, only)
1 ounce (2 tablespoons) reduced-fat cream cheese (Neufchatel), softened
2 tablespoons (1/4 stick) unsalted butter, softened
1/4 cup granulated sugar or 5 Tablespoons Truvia
1/4 cup (packed) dark brown sugar
3 tablespoons liquid egg substitute
1/2 teaspoon pure vanilla extract
About 1/4 cup strawberry jam or grape jelly

Instructions

To make the PB&J Cookies sugar-free, replace both the brown and white sugar with 5 tablespoons of Truvia, and use sugar free jam or jelly.
Preheat the oven to 350°F. with a rack in the center position. Coat a baking sheet with pan spray (even it is nonstick) or line it with parchment paper or a silicone baking mat.
In a small bowl, whisk together the flour and salt; set aside.
In a medium bowl, using an electric mixer and the paddle attachment, if you have one, beat the peanut butter, cream cheese, butter, and granulated and brown sugars on medium for 2 to 3 minutes, until the mixture is well blended.
Add the egg substitute and vanilla and mix for 2 minutes longer.
Scrape down the sides of the bowl with a rubber spatula.
Add the flour on low for 1 minute, just until it is incorporated.
Set aside 2/3 of a cup of dough for the cookie tops.
Scoop the remaining dough into 16 equal portions and roll it between your hands into balls.
Use your thumb or index finger to press a hole about 1/4 inch deep into the center of each ball, gently pinching the dough to create a well about the size of a quarter. Fill the holes with 1/2 to 3/4 teaspoon of jam.
Roll out the remaining dough on a flat surface between two large pieces of plastic film until it is 1/8-inch thick.
Peel off the top film and use a 1 1/2-inch round cookie cutter to cut 16 circles, re-rolling the scraps as needed.
Use the tines of a fork to press cross hatch marks onto the flat cookie tops, dipping the fork into flour as needed to prevent sticking.
If the dough becomes too soft to work with, freeze it for 5 minutes and try again.
Lay one cookie top over each of the filled cookies and press the tops and bottoms together all around the edges to seal in the jam.
The filled cookies can be baked immediately, or frozen on the baking sheet, tightly wrapped with plastic film, for up to 1 week. Transfer to the refrigerator overnight before baking.
Space the cookies evenly on the prepared baking sheet.
Bake the cookies for about 15 minutes, until the dough no longer appears wet or shiny but has not begun to brown. Halfway through the baking time, rotate the pan from front to back.
Transfer the baking sheet to a wire rack to cool for 15 minutes, then transfer the cookies directly to the rack until they are completely cool. Store any leftover cookies in an airtight container at room temperature for 2 to 3 days.

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Better TV: Pear & Sour Cherry Crisp

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Elle About Food

ElleElle-Greek Edition

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Good Day New York: Sugar Free Pear & Sour Cherry Crisp

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Fox & Friends: Low Fat Spiced Hot Chocolate

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Chocolate Torte

Chocolate Torte

Chocolate Torte

A torte, not to be confused with a tort, which is a civil wrong or law, is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Some variations may include bread crumbs, or, as in this case, some flour. The word torte comes from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake. While I like to bake my torte in a sheet pan, I then cut it into individual rounds to keep with tradition!

Ingredients

Makes ½ sheet pan
2 lb. bittersweet chocolate, chopped
1 lb. butter, unsalted
6 cups sugar
10 eggs
1tablespoon vanilla extract
2cups all-purpose flour
1/2 cup almond meal
1teaspoon
2 teaspoons baking powder

Instructions

Over a bain combine and melt butter and chocolate.
Keep hot.
Combine the flour, almond meal, baking powder and salt, set aside.
In a Kitchen Aid on high speed, whisk eggs, sugar, vanilla for several minutes, until thick and pale.
Turn the speed down to low and pour the hot butter and chocolate mixture into the eggs.
Mix until partially combined.
Add the dry ingredients and mix until well blended.
Mix for a minute or two, if you under mix, the batter will separate and break.
Spread onto sheet pan that has been sprayed and lined with parchment paper.
Bake at 325 degrees for 20 to 25 minutes until done. You want them to still be fudgy when removed.
These freeze very well. Cater wrap and when ready to use remove from freezer and bring to room temp. Cut with a circle cutter to desired size.

CRÈME FRAICHE SAUCE

1 1/2 cups crème fraiche
2 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients, whisk together

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Luau BBQ Chicken Bacon Skewers

Luau BBQ Chicken Bacon Skewers

Luau BBQ Chicken & Bacon Skewers

If you are looking for a unique recipe for a dinner party,  or a barbecue, this fun and simple recipe is always a crowd pleaser with the kids and the adults.  In fact, having guest help assemble the skewers is a great way to let them join in the fun of cooking.

(Serves 10)

Ingredients

1lb. chicken breasts, boneless skinless (cut into ½” wide strips)
1lb. bacon, preferably applewood smoked bacon
8oz. fresh pineapple wedges
1 jar good quality BBQ sauce
Wooden BBQ skewers

Instructions

Bring 4 cups of water to a boil and pour into a shallow baking dish containing the wooden skewers.
Allow the skewers to sit in the water for 30 minutes
It is important to do this so the skewers do not dry out and catch fire while you are cooking the meat
Pre heat the grill so that it is nice and hot, about 400 degrees
Place a chicken strip on the skewer, making sure that it is firmly attached to the skewer
Tightly wrap a piece of the bacon around the chicken and attach the end of the bacon strip to the skewer to hold it in place
Put a wedge of pineapple on to the end of the skewer
Generously spread the BBQ sauce on top of the skewers and grill for 10-12 minutes or until the bacon is crisp and the chicken is cooked through
Place the skewers on to a platter
Serve hot, with an additional side of the BBQ sauce

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Buttermilk Panna Cotta with Berries

Buttermilk Panna Cotta with Berries-Serves 4

Buttermilk Panna Cotta with Berries

Per serving (sugar-free): 80 calories, 1.5 grams fat

Panna cotta is Italian for “cooked cream.” The simple dessert is cooked on the stovetop and thickened with just a small amount of gelatin. Topped with vanilla scented berries, it is a sure-fire hit!

Ingredients

Panna Cotta

3/4 cup milk (2% or whole)
1 1/4 teaspoon unflavored gelatin powder
5 packets Truvia
3/4 cup low-fat buttermilk, at room temperature

INGREDIENTS

Berry Medley

3 packets Truvia
1/4 of a vanilla bean
1 1/2 cups mixed berries, such as raspberries, blueberries, and strawberries, large berries quartered

Instructions

Pour the milk into a small saucepan and sprinkle the gelatin evenly over the top
Whisk to combine, then set aside for 3 minutes to soften the gelatin
Whisk in the Truvia
Place the saucepan over medium heat and whisk frequently until the milk begins to steam and the gelatin dissolves completely
Do not allow the mixture to fully boil
Remove the saucepan from the heat and let cool for 15 minutes
Whisk in the buttermilk
Pour the mixture into four 4-ounce ramekins
Cover with plastic film and refrigerate about 3 hours, or overnight, until it is set

Instructions

Just before serving, put the sugar into a bowl large enough to hold the berries
Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the Truvia
Rub the seeds into the sugar with your fingertips
Add the berries and gently mix with a spoon or your hands for about 1 minute, until the berries are well coated and begin to release their juices
Distribute the berries and their juices evenly over the tops of the panna cottas and serve

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Food Network Challenge: Ultimate Cookie Clash

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Food Network Challenge: Edible Cities

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Food Network Challenge: Ice Cream Clash

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Life of a Top Chef-SFGate

Life of a Top Chef-SFGate

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Top Chef: It’s My Life

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Key Lime “Pie”

Key Lime "Pie"

Key Lime "Pie"

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo. Quisque sit amet est et sapien ullamcorper pharetra. Vestibulum erat wisi, condimentum sed, commodo vitae, ornare sit amet, wisi. Aenean fermentum, elit eget tincidunt condimentum, eros ipsum rutrum orci, sagittis tempus lacus enim ac dui. Donec non enim in turpis pulvinar facilisis. Ut felis. Praesent dapibus, neque id cursus faucibus, tortor neque egestas augue, eu vulputate magna eros eu erat. Aliquam erat volutpat. Nam dui mi, tincidunt quis, accumsan porttitor, facilisis luctus, metus.

 

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Pork Burger…Mmn…Yummy!!!

 

Pork Burger

Pork Burger

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Pumpkin Flan!!!

Pumpkin Flan

Pumpkin Flan

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A Pastry Chef’s Healthy Desserts | Food & Wine

A Pastry Chef’s Healthy Desserts | Food & Wine

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The Travelocity Roaming Gnome Flirts with Top Chef Marisa Churchill

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