Saturday, February 26, 2011

Sweet Potato Fries with Horseradish Sauce


 
   One afternoon a couple years ago I snuggled in for a mug of coffee at my favorite coffeeshop/restaurant/place to people-watch in town (Fido. Look it up. And go if you can. It's fun and great in so many ways.) and casually ordered a side of sweet potato fries, as well, to tide me over 'til dinner. I had no idea what was coming to me. I have, since, been officially obsessed with these fries. I drive across town and face the worst parking lot in Nashville (seriously, it's a nightmare) for a plate of them on a regular basis. Not only are the fries to die for, but the horseradish sauce is the perfect side-kick...cool, spicy, tangy...impeccable alongside the warmth and sweetness of the fries. So stinkin' good. Earlier this week I found myself craving them again and decided it was time I made them at home. The potatoes are a cinch, and the sauce a pretty close match to Fido's, I'd say! Really, I'm obsessed. As in, I had these for dinner three nights in a row this week. Yep. So you need to give them a try. A fabulous healthier alternative to your regular potato. I, personally, love these really soft, but for those of you who prefer a crispier fry you can toss them in an additional tablespoon or two of oil before baking. And, for those others of you who aren't particularly fond of horseradish (though i really think you should try this anyway), use just your basic sour cream. Delightful, as well.

                                                                    Sweet Potato Fries
serves one

ingredients:
1 medium sweet potato, washed, scrubbed, and dried
1 tablespoon olive oil
a couple pinches kosher salt

directions:
1. Preheat oven to 450F. 
2. Cut off very ends of potato. Now cut in half, lengthwise. Now cut each half into 3-4 spears, depending on how thin/thick you'd like your fries to be. 
3. Place fries on baking sheet and toss in olive oil, sprinkling with salt to coat. Line them up on sheet.
4. Bake for 20 minutes, turning them once 10 minutes in. Enjoy!

serves around 8

ingredients:

1 cup sour cream (i used light)
2 tablespoons mayo
2 tablespoons prepared horseradish
juice from half a lemon
1/2 teaspoon dijon mustard
1 tablespoon chopped green onion
1/2 teaspoon minced onion (dried is ok, too)
1/4 teaspoon garlic salt, plus more, to taste
a couple dashed paprika

Mix all ingredients together and enjoy. Best after refrigerated for 30 minutes. (It's also great atop meats or as a general dip with veggies, chips, what-have-you.)



Friday, February 18, 2011

Vanilla Almond Granola


             Granola. Isn't it just beautiful? Don't you almost want to grab that spoon and take a great big, overflowing bite? There's something about granola that makes me happy...perhaps it's that it looks and tastes so dreamy topped with scoops of fresh fruit...or maybe that it's nutty and fiber-y and leaves me feeling like I'm doing my body good...or, possibly, that, when combined with milk, it softens just so and leaves the milk thick with its cinnamon-sugary coating. I'm certain all of the above make it one of the nicest treats in my book. Today's granola was inspired by half a container of vanilla yogurt, a spotted banana, and 4 lingering strawberries in my fridge that were desperate for a crunchy companion. Granola fit the bill. Breakfast was a treat (see above). As was snack #1 (granola on the go). And snack #2 (granola + milk). This granola is simple and absolutely satisfying at any time of day. I think my favorite part is the inclusion of the whole almonds that give each bite a more hearty chew. There are also endless possibilities for additions/adaptations: add a cup or two of dried fruit after baking; substitute walnuts for some of the almonds; try coconut oil instead of vegetable oil for a stronger coconut kick; and for those who prefer chocolate at every meal (surely everyone, right?), toss in some chocolate chips after the granola is entirely cooled. Have some fun. Enjoy. And share some!
             Oh, by the way, it's definitely worth mentioning the one hang up I have with making granola: It's finicky in the oven. This means that at one minute it's entirely un-toasted, and the very next, burnt to a crisp and smelling up your kitchen. The nerve! Raw nuts are simply too expensive to buy and burn. So, do take note: The time (and stirring) matters with this recipe. When you take them out at the end the oats will still seem a bit soft, but that's okay...once cooled, they will harden and all will be well in the world. Just a little forewarning. That said, mindful of the time, you're bound for success. Now, enjoy. :)

borrowed from Joy the Baker
yields 8 cups

ingredients:
4 cups old fashioned oats
1 cup slivered almonds
1 cup whole raw almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter
1/4 coconut oil
1/4 cup honey
1/4 cup agave nectar
1 teaspoon pure vanilla extract
2 cups dried fruit, etc., optional
directions: 
1. Place racks in the upper third and middle of the oven and line two baking sheets with parchment paper. Preheat oven to 325F. 
2. Heat butter, oil, honey, and brown sugar in medium saucepan on medium heat, whisking until melted, combined, and bubbling. Remove from heat and stir in vanilla extract. 
3. In a large bowl stir oats, slivered and whole almonds, coconut, cinnamon, and salt until mixed. Pour warm butter mixture over oats mixture and mix together with wooden spoon (or clean hands) until all the dry ingredients are well coated. 
3. Spread mixture evenly onto prepared baking sheets. Bake for 20-30 minutes*, stirring and alternating pans every 7 minutes. Remove, let cool, add in any dried fruit you've selected, and store in air tight container for up to two weeks (or freeze for a month!). 

*Every oven is different, so just keep an eye on it around the 20 minute mark. The granola should be lightly browned. (And, if you want the end result to be a little chunky I've found that not stirring when you remove the pans at the end lets the granola set in big pieces that you can later break up as you wish.) 

Tuesday, February 15, 2011

Orange Cranberry Wild Rice Salad



           Last night the weather was mild enough (yay) to inspire a burger night, so some church friends fired up the grill and we gathered for an evening of food and games and good laughs. We dove into burgers and quite the spread of chips and cookies and conversation hearts, as well as this salad, which ended up to be a great hit! I'd had similar salads in the past that I loved, but had never mixed one up at home before. It was so easy and filled my house with the yummy, buttery, cooking-rice smell I love. In one bite of this salad you experience the tang of orange, the crunch of pecan, the sweet bursts of cranberry and grape, the textured, hearty bite of wild rice...it's a lovely experience all around. I'm sure you'll love it. Serve it warm, at room temperature, or chilled, however you prefer (I like it somewhere between warm and room temperature). 


adapted from simplyrecipes.com
serves approximately 12

ingredients:
2 cups brown rice/wild rice mix
4 cups water
1 teaspoon salt
2 teaspoons butter
1 cup dried cranberries
1 cup chopped pecans, toasted
1 cup green grapes, halved
1/2 cup sliced green onions
2 tbsp lemon juice
4 tbsp olive oil
1 teaspoon sugar
1 teaspoon honey
2 teaspoons grated orange peel
1 tbsp orange juice
salt and pepper, to taste

directions:
1. Bring rice, 1 teaspoon salt, butter, and water to boil. Reduce to low heat, cover, and cook for 50 minutes. Do not stir or uncover, however tempting! Remove from heat and let sit, still covered, for 10 more minutes. Uncover, stir a bit, and let cool to almost room temperature.
2. In a large serving bowl, mix the rice, cranberries, pecans, grapes, and green onions together.
3. In a small bowl, whisk the lemon juice, olive oil, orange peel and juice, sugar, honey, and salt and pepper to taste. Mix dressing in with the rice mixture. Serve warm, chilled, or room temperature. 

Sunday, February 13, 2011

Classy Chocolate Cake (My Go-To)

  
         Hooray for a new computer and a new camera and a new year! I'm finally back and able to blog, again. Of course, during this time without the means to post anything I seemed to come across a great handful of recipes I wanted to share. I'll just have to catch up! I'm so thankful for insurance that's good and does what it's supposed to when it's supposed to. I've loved getting my computer restocked with songs (with much thanks to my sister who mailed me her entire music collection to aid in replacing my old...amazing!), and piddling around with my stunning new camera. Thankfully, everything's coming back together just fine, with only my sense of security trailing behind (not as easily replaced, I'm afraid). 
        The last couple months have been lined with winter storms and a kajillion snow days I began to covet, briefly regretting not choosing a teaching profession. Though, I do value this season and its many charms: the white hush of snow blanketing the ground, the sharp cold that demands cute scarves and tall boots, the hibernation effect that lures me inside for more warm fare and longer naps. I do enjoy winter. And, as I strolled the neighborhood with Lila yesterday, both of us noticing green peeks of early bloomers, I was reminded that without the brown and cold and starkness of winter, we would be much less relieved by and appreciative of the coming spring. So, thank you, Winter, for doing what you do best. Though I do hope you're about out of snow by now. 
         Now, to the cake. I've mentioned Ina Garten before, and I'll mention her again. She is my go-to chef, the one in whose recipes I can be nearly 100% confident. She knows her stuff, appreciates the innate flavors of each ingredient she uses, tends to keep things simple, and has impeccable taste for delicious and beautiful things. I adore her and learn so much from her (and apparently am now speaking as if we are just shy of close friends when, in fact, I only watch her show. oh well.). This chocolate cake measures right up. Moist, rich, not too dense, with a light, not-too-sweet frosting. Now, it's not your typical chocolate cake. This one has some class and is the kind that should be eaten with Vanilla Bean ice cream and French-pressed coffee. At least I think so. The kick is the coffee mixed in to both the batter and the icing. Ina always claims that coffee enhances the chocolate flavor. In some dishes it does this without making too much of an appearance on the palette. In this cake, however, the coffee stands tall. And I love that. I took this one to work the other day and it was well admired and enjoyed by both coffee and non-coffee lovers alike. Enjoy, friends! And Happy Valentine's Day!  xoxoxo, Lane :)

borrowed from Ina Garten
yields one 2-layer 9-inch cake

ingredients:
butter for greasing the pans
1-3/4 cups all purpose flour, plus more for pans
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temp.
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate frosting (recipe below)

directions:
1. Preheat oven to 350F. Butter two 9x2-inch round cake pans. Line with parchment paper, then butter and flour pans. 
2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix on low speed until combined. 
3. In smaller bowl, combine buttermilk, oil, eggs, and vanilla. 
4. With mixer on low speed, gradually add wet ingredients to the dry, followed by the hot coffee. Mix just until combined. Be sure to scrape the bottom and sides of the bowl with a rubber spatula as you mix.
5. Pour the batter into the prepared pans and bake for 35-40 minutes or until toothpick comes out clean. Let cool in the pans for 30 minutes, then completely on a rack. 
6. Once entirely cool, place one layer, flat/bottom side up, on a plate or cake stand. Spread the top with frosting. Place the second layer on, rounded side up, and drop the frosting in dollops on the top and sides, spreading evenly.  

Chocolate Frosting Ingredients:

6 ounces good semisweet chocolate 
(not chocolate chips. i tried it and it really does make a difference. spend the extra cents on a good quality chocolate. you won't regret it.)
2 sticks (1/2 lb) unsalted butter, room temp. 
1 extra-large egg yolk, room temp.
1 tsp pure vanilla extract
1-1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

directions:
1. Chop chocolate and place in microwave-safe bowl, heating and stirring at increments of 20 seconds until just melted. Let cool to room temperature. 
2. In another bowl, beat the butter on medium-high speed until light yellow and fluffy, around 3 minutes. 
3. Add egg yolk and vanilla and beat another 3 minutes. 
4. With mixer on low speed, gradually add the sugar, then beat at medium speed until smooth and creamy, scraping sides of bowl as you go.
5. Dissolve coffee powder in 2 teaspoons of very hot tap water. Add to chocolate-butter mixture and mix on low speed until blended in. Do not whip it!
6. Spread immediately on cooled cake.