Spring Soiree!

We're getting ready to host a special party for our friend and colleague, Kahle. As you may recall (see photos from Cheesecake posting below), Kahle was our first studio guest on the Gourmet Again! cooking show.

We will receive extra help from Tara, who'll be acting as my aide-de-cuisine throughout the festivities. Very exciting! I've never had an assistant in the kitchen. Well, Ron helps out plenty!

On the Menu (I'll post pix, recipes and stories after the soiree):

HORS D'OEUVRES:

Sun-Dried Tomato Spread (vegan for those who care)

Olive Mix

Cheeses

Breads and Little Toasties

Cheesy Spinach Mini Phyllo Cups

GRILLED DELIGHTS:

Chipotle BBQ Beef

Teriyaki Ahi Tuna

BBQ Shrimp

Chicken, both Teriyaki and BBQ

Lemon-Dill Salmon

Onions, Carrots, Broccoli, Zucchini, Cauliflower

Pineapple

DESSERTS:

Blueberry-Lemon Cheesecake Bars

Java-Spiked Pudding Cake (Ron's special request)

BEVERAGES:

Pompagne (sparkling Pomegranate Martinis!)

Wine

Beer

Wow, I've got my work cut out for me! Most of the preparations and cleaning will take place this evening after dinner, with Ron's help, of course. Then tomorrow, we can hit the farmer's market for incredible veggies from my favorite vendors, and last minute items from TJ's and Spencer's. Ron will light the grill when the guests arrive, and voila! A super soiree begins!

Oh, two more important notes. First, we will be taping the prep and party for another episode of Gourmet Again! Second, we're having live music by my guitar student and band mate, Dominick. He's 11 years old and he is going to rock the place and make everyone feel extra special and festive!

See you here after the party!

BlipsWerx Channel on YouTube: Update

I'm excited that after sending out emails about our latest Cheesecake making episode of "Gourmet Again!," we've gotten nearly 300 more YouTube video views on our BlipsWerx Channel!

We're not into 7 digits yet, but definitely working our way up the YouTube ladder.

With YOUR help, of course, dear viewers!

From all of us  ; )  here at BlipsWerx Productions, THANK YOU!

Chocolate-Mint Cheesecake!

Last weekend was all about celebrating: friends, food, and CHOCOLATE MINT CHEESECAKE! We shot our latest episode of "Gourmet Again!" with our first studio guests, Kahle and Gavin. 

(I adapted this recipe from my Cooking Club of America magazine, Cooking Pleasures).

CHOCOLATE-MINT CHEESECAKE  

INGREDIENTS 

Crust: 

1 (9 oz.) box - 2 cups - Chocolate Cookie Crumbs 

6 Tbsp. Unsalted Butter, melted 

Filling: 

6 oz. Semi-Sweet Chocolate, chopped 

3 (8 oz.) packages Cream Cheese, softened 

1 cup Sugar 

4 Eggs, room temperature 

1 cup Sour Cream 

2 Tsp. Vanilla Extract 

1 Tsp. Peppermint Extract   

Glaze: 

6 oz. Semi-Sweet Chocolate, finely chopped 

1/3 cup Whipping Cream 

2 Tbsp. Unsalted Butter, cut up 

1 Tbsp. Light Corn Syrup

1/2 Tsp. Peppermint Extract 

DIRECTIONS 

Heat oven to 350°F. In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6 to 8 minutes or until set; cool on wire rack. 

Place 6 oz. chopped chocolate in medium heatproof bowl; transfer bowl to a saucepan of simmering water (about 1 inch). Stir frequently until chocolate is smooth and melted; remove bowl from saucepan and set aside. 

In large bowl, beat cream cheese and sugar with mixer at low speed until smooth. Mix in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Blend in sour cream and vanilla. 

Reserve 2 cups of batter in another medium bowl; stir in 1 teaspoon peppermint extract and set aside. 

Stir melted chocolate into batter in large bowl until completely blended; pour into crust. Bake 35 minutes. 

Carefully pour reserved peppermint batter evenly over baked layer. Bake 25 minutes or until edges are puffed and top is dry to the touch. 

Center should move slightly when pan is jiggled, but should not ripple as if liquid. Remove and place on wire rack; cool to room temperature, about 2 hours. 

Meanwhile, heat 1 inch of water in medium saucepan. Place 6 oz. finely chopped chocolate in another large heat-proof bowl with cream, 2 tablespoons butter and 1 tablespoon corn syrup. Place bowl in saucepan and heat over medium-low heat, stirring until mixture is smooth and glossy. Remove bowl from saucepan. Stir in 1/2 teaspoon peppermint extract. Cool to room

temperature, about 1 hour. 

Pour glaze over cooled cheesecake in pan, spreading evenly over top. 

Cover and refrigerate at least 6 hours before serving. Cheesecake can be made up to 3 days ahead. Store in refrigerator. 

Chef’s Notes: Use organic, non-GMO ingredients whenever possible! Try using chocolate graham crackers or Girl Scout Thin Mint cookies for the crust. I use organic “Bunny Grahams.”

The Chocolate-Mint Cheesecake received RAVE reviews from "Gourmet Again!" studio guests Gavin and Kahle (pictured here about to take another "mint-tacular" bite). 

See Kahle and Gavin in the two-part episode on the BlipsWerx Channel!

Also weighing in with dessert kudos: our neighbors Bob and sons Justin and Josh, plus several of Ron's co-workers!

; ) We even saved a 3-inch square for ourselves!

Foccacia Mania!

Another weekend of wild weather and I'm back in the kitchen, cleaning and cooking. Ron and I went to Los Angeles the previous weekend, followed by a crazy week of not much cooking and absolutely no cleaning! So I'm making up for lost time.

And what better way than to make homemade bread. Foccacia, actually! I ran out of bread flour, so it turned into a part-whole wheat Foccacia. Here's to health, and practicality. No way I was going to buzz to the market in the middle of bread-making, not to mention the horizontal rain!

Like a good girl, I pre-heated the oven and

baking stone well in advance. I was ready to place my beautiful Foccacia dough into that pre-heated oven. See it there? All glistening with olive oil in its little dimples!

So, other than the substituted 1 cup of whole wheat flour and an accidental extra 2 teaspoons of sugar, I followed the recipe from Food & Wine EXACTLY.

You KNOW this is a rarity for me.

But THIS is how the trouble began....

The directions said to put the pan into the oven on a rack in the lower third of the oven. Which I did. THEN, the directions said to THROW 1/4 CUP OF ICE WATER ONTO THE OVEN FLOOR, and close the door. Which I did.

Then, like a busy girl, I set the timer for the recommended 30 minutes and went to do some graphics work on my computer. After about 10 minutes, Ron came in and said, "Wow! I can smell that Foccacia bread. Smells fabulous!" Indeed.

So, like a frantic girl, I ran to the kitchen, turned the lights on high, and threw open the oven. My heart sank as I looked at the already-golden brown crust. I peered down at the oven thermometer: it was spiking over 550 degrees! Ahhhhhhhhhhhhh!

I turned the oven down to 350, closed the door, and shakily reset the timer.

I took the Foccacia out a full 8 minutes before the minimum time for fear it would burn all around, and placed it on two wire racks. SAVED! 

The crust is a bit thick due to the HEAT SPIKE (thanks a lot for the ice water tip, Food & Wine "professional gourmet baking lady") but the inside is sweet and hearty with garlic, herbs and onions!

For real, thanks, Honey, for smelling that bread and saving our Foccacia!

We've already eaten 1/3 and shared some with fave eaters, Bob and the boys!

Coming in March.....CheeseCake Extravaganza!

We're filming an extra special "Gourmet Again!" cooking show episode in early March. I'll be making a cheesecake. But I don't know yet which cheesecake, because I gave the choice to our first Guest on the show!

She's been craving cheesecake, and she specifically requested that Ron and I make one for her before she has to leave town. Of course we couldn't turn down a CRAVING like that!

Her deadline is Monday, February 25th to provide her cheesecake choice. Suffice it to say that both cheesecakes involve CHOCOLATE!

Stay tuned for the recipe and other rantings, right here. Meanwhile, have I mentioned yet that I have a bunch of my recipe faves on my web site? Check 'em out.....delicious! Look in the Fun Facts & Funky Faves section for the link!

Blue on my mind

I was shoved from sleep into the waking world two times in the middle of the night.

Both times, my immediate thought was the word "blue."

I've had thousands of strange dreams, but few wake-ups as bizarre as these two.

Pizza Mania!

I'm getting cocky. And here's the proof:

Yesterday, Ron and I were running errands. He asked me if I'd remembered to buy pre-made pizza dough at Trader Joe's to use in our pizza making episode of "Gourmet Again!" being taped later that evening.

I replied without a pause, "I make my own dough now."

Cocky, perhaps, but the proof is in the pudding, or in this case, in the PIZZA! We made two 'zas, and I'm arrogantly certain that you'll love them both if you follow this recipe EXACTLY .....

BBQ CHICKEN PIZZA - AND - GOAT CHEESE PIZZA

INGREDIENTS:

BBQ CHICKEN, SAUCE AND TOPPINGS

2 large fresh Chicken Breasts
1 cup BBQ Sauce
¼ cup Red Wine

½ cup BBQ Sauce (or my fave: use BBQ chicken juices, cooked down to a glaze)
½ cup Red Onion, sliced super-thin
2 large Tomatoes, sliced super-thin
6 oz. fresh Mozzarella, shredded

RED SAUCE AND TOPPINGS FOR GOAT CHEESE PIZZA

1 Tsp Olive Oil
1 clove Garlic, minced
¼ cup Red Wine
½ Tsp Basil

6 medium Crimini Mushrooms, sliced thinly
2 cups fresh Spinach, coarsely chopped
4 oz. fresh Goat Cheese, crumbled
4 oz. fresh Mozzarella, shredded

CRUST

1 Tbsp Active Dry Yeast
1 cup Warm Water (105˚ to 115˚)
2-1/2 cups unbleached White Flour
2 Tbsp Olive Oil
1 Tsp Sugar
1 Tsp Salt

DIRECTIONS:

SLOW COOK THE BBQ CHICKEN

Mix BBQ Sauce and Red Wine in a small bowl. Add to a large cooking pot or slow cooker with Chicken. Cook on super-low heat for 1-3 hours. Do not open the cover for at least 1 hour, then test each hour for doneness. The Chicken should shred easily.

MAKE THE RED SAUCE FOR GOAT CHEESE PIZZA

Heat Olive Oil in small sauce pan, sauté Garlic until fragrant, about 1 minute. Add Red Wine, Basil. Simmer at least 15 minutes, an hour or longer if you have the time. Remove from heat.

MAKE THE CRUSTS

Combine Flour, Salt and Sugar in a small bowl. In another large bowl, dissolve Yeast in Water, then add Oil and dry ingredients. Stir dough until tough.

Turn out onto a lightly floured surface and knead until smooth and elastic, about 5-7 minutes. Place in oiled bowl. Cover and let rise until doubled, about 1-2 hours. (Note: my dough doesn’t rise all that much, but it rolls easy and tastes incredible anyway!)

Place Pizza Stone in oven and preheat to 450˚ F. Divide dough into two equal portions. Use a rolling pin to roll each into a 12-inch circle. Place each crust onto its own square of parchment paper on separate cutting boards. Pinch edges of crusts.

FINAL PREP

Spread ¼ cup of the remaining BBQ Sauce (or prepared BBQ glaze) onto first crust. Top with BBQ Chicken, Tomatoes, Red Onions, and Mozzarella. Use a pizza peel to slide parchment paper with crust onto pizza stone and bake each pizza in preheated oven for 15 minutes.

While the first pizza is in the oven, spread the Red Sauce evenly on the second crust. Lay out the Mushrooms, sprinkle on Spinach, Goat Cheese and Mozzarella.

Remove the first pizza and place on cutting board. Use the pizza peel to slide parchment paper with second crust onto pizza stone in oven. Bake for 12-13 minutes. Remove with pizza peel and place on another cutting board.

Slice each pizza into squares or triangles and enjoy!

Chef’s Notes: Shred a whole piece of Mozzarella just before topping the pizza. This produces a very fresh taste, as pre-shredded cheeses tend to lose some of their moisture and essence.