Born to Entertain

I love lemon everything.  It’s one of my favorite flavors in baked goods and cooking.  I wanted to make some lemon curd to fill my final Wilton cake for Course I. 

Lemon Curd
Williams Sonoma

Ingredients
3 egg yolks
1/4 cup sugar
5 tablesppoons lemon juice
2 tablespoons lemon zest
3 tablespoons unsalted butter (cut into 6 equal pieces)

Directions
-In a heatproof bowl, whisk together the egg yolks, sugar, lemon zest and lemon juice until blended.
-Place over a pan of simmering water but not touching the water, and whisk vigorously until the foam disappears and the mixture is very thick, about 10 minutes.

-Whisk in the butter until melted.

-Reduce the heat to low and continue to cook, stirring constantly, until the mixture is very thick, about 5 minutes more.
-Remove from the heat and whisk for 2 minutes.
-Cover with plastic wrap placed directly on the curd; set aside to cool.

I am always looking for new ways to prepare fish, especially salmon.  The lemon pepper seasoning makes a crispy crust on the fish.  I served it with some asparagus sauteed with shallots, lemon and a little butter and some basmati rice.

Lemon Pepper Crusted Salmon

Ingredients
2 6 oz. salmon filets
1/2 Tablespoon olive oil
2 teaspoons Lemon Pepper seasoning (I used Lawry’s)

Directions
-Heat a nonstick skillet over medium high heat and preheat broiler.
-Add olive oil and salmon, skin side down and cook for about 3 minutes until browned.
-Season top of filets with 1 tsp. each of lemon pepper seasoning.
-Flip and cook for another 3 minutes - do not move the filets in the pan.
-While the salmon cooks, remove the skin.
-Add the lemon juice to the pan and swirl to coat and pick up brown bits.
-Put the pan under the broiler until salmon is cooked through and flakes easily with a fork.

This meal has my favorite combination of flavors - fresh mozzarella, sweet grape tomatoes, basil and balsamic vinegar.  I make some variation of this meal at least once a week in the summer.  It’s light, fresh and delicious. 

Pasta with Tomato, Spinach, and Mozzarella

Ingredients
1 box pasta (any kind will do, I used Rotini this time)
1 cup balsamic vinegar
1/2 lb. bocconcini, halved (or as I usually call them, little mozzarella balls)
1 cup baby spinach leaves, rinsed
2 cups grape tomatoes, halved
5 large basil leaves, cut into chiffonade
Parmesan cheese for serving
Freshly ground black pepper

Directions
-Cook the pasta according to package directions to al dente, making sure to salt the water.
-Pour the vinegar into a small saucepan and bring to a simmer.  Allow it to reduce by half (about 10 - 15 minutes) - the vinegar should become thick and syrup like.
-Add the spinach leaves to the bottom of a large bowl.
-When the pasta is cooked, spoon it over the spinach into the bowl, allowing the spinach to wilt (about 2 minutes).
-Add the mozzarella and stir to combine.
-Add the grape tomatoes and some freshly ground black pepper.
-Top with balsamic reduction.
-Add basil and stir to combine.
-Serve with grated parmesan cheese.

I’m a little slow on the uptake and realized that I was tagged by Rach to complete this lovely little alphabetic survey.  So here we go!

A- Attached or Single? Attached!
B- Best Friend? I am lucky to have more than one BFF.
C- Cake or Pie? Cake for sure
D- Day of Choice? Saturday without a doubt
E- Essential Item? I would say cell phone.
F- Favorite Color? Green
G- Gummy Bears or Worms? Bears, especially the white ones
H- Hometown? Floral Park, NY
I- Favorite Indulgence? A great bag, pair of shoes or sunglasses, or jeans, or…
J- January or July? July!  It’s my birth month and anniversary month!  Plus in July, my fulltime job becomes beach bum.
K- Kids? They’re in my plan.
L- Life isn’t complete without? Hubs, Family, Friends and pizza
M- Marriage date? 07-06-07
N- Number of brothers and sisters? 1 younger brother, 1 older brother in law
O- Oranges or Apples? Apples without the skins bc I cannot digest.
P- Phobias and Fears? Alligators/crocodiles, having blood taken
R- Reason to smile? So many, my life is pretty good…I have a lot to be thankful for
S- Season of choice? Summer because I don’t have to work
T- Tag three people? I feel like almost everyone I know in the blog world has done this or been tagged… so no, I will not tag.
U- Unknown fact about me? In my senior year of high school I competed as a “Future Business Leader of America” and was named the number 1 typist in New York State.  I won a trip to Flordia to compete at the national level and came in 10th.   It was pretty sweet.
V- Vegetable? I never met a veggie I didn’t like.
W- Worst Habit? Procrastinating and being late (I guess they’re related)
X-ray or Ultrasound? I believe that ultrasounds cause autism in babies.  I feel like both of those do terrible things to your body.
Y- Your favorite food? Pizza, pasta, and salad.
Z- Zodiac Sign? Cancer.

Today at my Wilton class, I learned how to make figures, shell borders and drop flowers.  The cupcakes I made for the class were dreadful…they were chocolate sponge and just were NOT good (Wilton recipe…blech).  The dark chocolate buttercream, however…yum.
I made…
this radical clown:

this happy little smiley face:

and these cute little flowers:

Dark Chocolate Buttercream Icing
Wilton

 Ingredients
1/2 cup shortening
1/2 cup butter
1 cup cocoa powder
1 teaspoon vanilla extract
4 cups sifted confectioner’s sugar
4-5 tablespoons milk

Directions
-Cream shortening and butter.
-Add cocoa and vanilla.
-Gradually add sugar, one cup at a time on low to medium speed and mix until combined.
-Add milk and beat until fluffy.

I love Irish Soda Bread.  My aunt usually makes the loaves for the family and doles them out on St. Patrick’s Day.  I decided to take matters into my own hands and make some when I saw this recipe on Katie’s blog.  I had all of the ingredients and some buttermilk that was about to turn, so I went for it.  It definitely resembles a scone, like Katie said, but I liked it a lot.

Classic Irish Soda Bread
Cooks Illustrated

Ingredients:
3 c. bleached all-purpose flour , plus more for work surface
1 c. cake flour
2 Tbsp granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp table salt
3 Tbsp unsalted butter (2 tablespoons softened + 1 tablespoon melted)
1 1/2 c. buttermilk

Directions:
-Adjust oven rack to upper-middle position and heat oven to 400 degrees.
-Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl.
-Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
-Add buttermilk and stir with a fork just until dough begins to come together.
-Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
-Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using.
-Place the loaf on a cookie sheet and cut a cross shape into the top.
-Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes.
-Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

I love America’s Test Kitchen.  I literally take their recipes, equipment ratings, and taste tests as gospel.  The other night a caught an episode for quick skillet dinners.  I was thrilled because cleaning a million pots and pans is not my (or hubster’s) idea of fun.  This is one of the recipes featured on that show.

Skillet Chicken with Broccoli, Penne and Asiago
America’s Test KitchenIngredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and Pepper
1 medium onion, minced
3 medium garlic cloves, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (I used penne) - 2 1/2 cups
2 3/4 cups water
1 2/3 cups low sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup, plus extra for serving)
1 tablespoon fresh lemon juice

Directions
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
 

That’s right boys and girls… SPONGEBOB SQUARE PANTS!!  As some of you may know, in addition to being a chef extrordinaire I am also a second grade teacher.  Tomorrow is our class play and my students have worked so hard to memorize their lines and songs.  I figured I’d reward them with a little treat.  The play has nothing to do with SBSP, but making a coyote folktale cake would be bo-ring!

This recipe from Cooking Light did not disappoint.  Hubs was a little nervous because he felt like it was “an experiment,” but I told him that’s how you become a good cook!  My mom and brother came over for dinner and they loved it, too.  I will definitely make it again.

Coconut Shrimp

Cooking Light
Ingredients

28 large shrimp (about 1 1/2 pounds), peeled, cleaned and deveined
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

Directions
-Preheat oven to 400°.
-Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.
-Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes).
-Place coconut in a shallow dish.
-Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers.
-Place shrimp on a baking sheet coated with cooking spray.
-Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut.
-Lightly coat shrimp with cooking spray.
-Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Coconut Rice
Cooking Light

Ingredients
1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

Directions
-Combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once.
-Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
-Remove from heat; cover and let stand 10 minutes.
-Fluff with a fork; serve immediately.

I am so excited to be taking Wilton cake decorating classes.  I’ve been admiring the work of so many other food bloggers, that I just had to join in the fun.  We were assigned the rainbow cake.  I took liberty with the writing at the bottom because I was just so proud of myself :).  I was also really excited to try the Fluffy Yellow Layer Cake recipe from Cook’s Illustrated that I saw on Katie’s blog.  I’m really not too please with the way my icing (the blue) came out. I think my buttercream was too thick, so it wasn’t as smooth as I would have liked.  Better luck next time.