Daily Recipe Round-up for April 4, 2012

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other Cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

All pictures came from the website specified.  You can click on the picture or recipe name to follow the link to their website.

Food Network

Asparagus Frittata

Video!!!

Total Time: 27 min

Prep:  15 min

Inactive:  2 min

Cook: 10 min

Yield:  6 servings

Level:  Easy

Cheddar, Ham and Egg Casserole

Total Time: 6 hr 20 min

Prep:  20 min

Inactive:  5 hr 0 min

Cook: 1 hr 0 min

Yield:  8 servings

Level:  Intermediate

Microwave Tomato Risotto

Recipe modified by You Want Me to Cook? – September 8, 2011

For a commentary-free and printer-friendly version of it, please click here.

Microwave Tomato Risotto recipe originally published in Good Housekeeping – August 2011.

So earlier in the year, I tried my hand at making risotto.  I fell in love.  However, I didn’t make a lot of it because it is a tedious process.  When I found a recipe that allowed me to make it in the microwave, I was intrigued.  Still I hadn’t gotten around to making it.

Then one day, I had one of those days where if it could happen to me, it did.  I had to prepare for a wedding I was working, my neurotic Chihuahua, Lola, managed to escape from the house and I had to chase her a block, I had to fight with my town’s recycling center to pick up my container and I saw a private client. 

I figured this was a good day to utilize the microwave.

© You Want Me to Cook? 
Microwave Tomato Risotto

Looking at the picture again is making me hungry.  My rice was perfectly chewy and the tomatoes permeated throughout the dish.  When I compared it to the picture shown in Good Housekeeping, I was proud and declared success.

Daily Recipe Round-up for April 3, 2012

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other Cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

All pictures came from the website specified.  You can click on the picture or recipe name to follow the link to their website.

Food Network

Hot Cross Buns

Total Time: 2 hr 55 min

Prep: 30 min

Inactive: 2 hr 0 min

Cook: 25 min

Yield: A dozen buns

Level: Intermediate

Daily Recipe Round-up for April 2, 2012

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other Cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

All pictures came from the website specified.  You can click on the picture or recipe name to follow the link to their website.

Food Network

Creamy Spring Peas with Pancetta

Total Time: 30 min

Prep: 5 min

Cook: 25 min

Yield:  6-8 servings

Level:  Easy

Flowers and Cake Design – Class #1

Last night was my first class in flowers and cake design working with fondant and gum paste.  All that awesome shaping and molding you see on professional cakes is mostly done using these two mediums.

Now, you’re probably like me and wondering, “What’s the difference?”  Here’s a short answer to that question:

• Gum Paste is used for most flowers, especially those that are thin and are ruffled and molding animals/people/shapes.  It dries REALLY fast too.
• Fondant is mostly used to cover cakes and cut-outs and stays soft longer for precision placement on frosting.

There is a lot of ground to cover in this class.  Here is the class lesson plan as listed on Wilton’s website:

• Basic Principles of Cake Design
• Gum Paste and Fondant 101
• Button Flower
• Pansy
• Making Royal Icing
• Making a Parchment Bag
• Flower Nail
• Rose Base, Rose Center
• Apple Blossom, Primrose
• Rosebud
• Daffodil
• Violet
• Using the Lily Nail, Lily
• Making Stems
• Guidelines for Flower Arrangments
• Floral Cake Design
• Reverse Shell
• Basketweave
• Wilton Rose

What we covered in the first class is in the RED BOLD text.

We were taught how to prep, tint and rollout our gum paste.  Also, ever wonder how they get all the pieces to stick together in more complex applications?  You use your gum paste and a little water to make gum paste glue.  Finally, we prepared a cornstarch and powdered sugar mixture to keep our designs from sticking to our molding cups.

It was then time to jump in.

We first tackled the Button Flower as seen on this adorable cake from Wilton’s website.

© You Want Me to Cook?
Button Flower

Yeah, I was impressed with myself that I managed to make it look this good on my first try.  I made the purple press and a friend of mine did the pink.  We then switched some pieces to make our button flowers multi-colored.   

Weekend Recipe Round-up for March 31 to April 1, 2012

If anyone makes one of these recipes, I’d love for you to let me know, give me your thoughts and even take a picture or two.  I’d LOVE to start posting updates from other Cooks, such as myself.  Don’t worry if it isn’t perfect.  That’s the point of this blog.

All pictures came from the website specified.  You can click on the picture or recipe name to follow the link to their website.

Food Network

Alton’s French Toast

Video!!!

Total Time: 34 min

Prep:  10 min

Cook:  24 min

Yield:  4 Servings

Level:  Easy

Fresh Strawberry Bellinis

Total Time: 30 min

Prep:  10 min

Cook:  20 min

Yield:  8 Servings

Level:  Easy

Smothered Italian Chicken

Recipe modified by You Want Me to Cook? – September 7, 2011

For a commentary-free and printer-friendly version of it, please click here.

Smothered Italian chicken recipe originally published in Simple and Delicious – June/July 2011.

Alright, I’ll say it… chicken can be boring.  There is your basic sautéed in a sauce chicken and then a panko/breadcrumb breaded baked version.  Serve it on a bed of rice and you’re done.  True, it can be a quick, tasty and healthy meal, but it can be boring.  That’s why I’m always looking for different types of chicken recipes. 

When I came across this recipe, it was still your typical breaded chicken, but how it was breaded made all the difference to me.  The breading was tomato-flavored crackers and instead of an egg/flour wash, it uses an herbed mayonnaise.  Throw in some fresh, yummy and healthy spinach (something I’ve been trying to eat a lot more of lately) and mozzarella and it makes it hard to turn away.

© You Want Me to Cook?
Smothered Italian Chicken

I have to admit that I wasn’t sure if the mayonnaise alone was going to help the breading stick, but this recipe proved me wrong.  I don’t think I’ve ever had a piece of chicken turn out this pretty in terms of breading.  The spinach and cheese just make it look perfect.

Also, I was intrigued that there was no traditional “sauce” and kept my fingers crossed it would be juicy and delicious.