fluid retention (and a giveaway!)

Gasp--I've never made a drink for this blog! I do consume liquids, I promise.

The simple explanation is that I drink water 95% of the time. The other 5% is composed of coffee (4%), juice (0.8%), and...other (0.2%). That's why I was elated to be contacted by Julie from MAVEA, the North-American division of Brita Germany, which just came out with a sleek, new design for a premium water filtration pitcher called the Elemaris. Its many beneficial qualities include a handy pour-through lid for direct filling, a soft-grip handle and non-slip base, and a sensor that lets the user know when the filter needs to be replaced. Not too shabby, eh? (Check out their blog focused on all things water!)

I'm still not posting a drink recipe. No, I'm going with egg salad, one of the few of my staple recipes which involves water. After all, eggs cooked in filtered water must certainly be better than eggs cooked in contaminated water, am I right? I'm sure most of you have personalized techniques for hard-boiling eggs, but this is mine and it works for me every time (knock on wood).

I'm sure you also have your own version of egg salad tweaked to your specific tastes--the list of potential and tasty add-ins and bread options is long and exciting, including everything from basil and sun-dried tomatoes to cilantro, jalapeno peppers, and black beans. I took the simple route for this batch, using sweet relish and dill to flavor the eggs. I opted to go for a pita as my bread...

Source: http://i14.photobucket.com/albums/a306/digitalmuse/Food/egg-salad-diagram.jpg

...and it was an excellent (and soiled-shirt-free) decision.


Now, the good stuff. MAVEA has offered to give some of my readers their very own Elemaris water pitcher! I'll randomly select three of you who leave a comment telling me what you like in your egg salad, if you even like it at all. Comments will close a week from today, Tuesday, May 2, and I'll reveal the winners shortly thereafter. Good luck!

Aig Salad
6 eggs
3 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon relish
1 tablespoon fresh dill, chopped
black pepper, to taste

First, hard boil your eggs by gently placing them into a single layer in a sauce pan. Add just enough cold (MAVEA-filtered!) water to cover the eggs completely. Put the pan on the stove and bring the water to a boil. Just as the water reaches a rapid boil, remove the pan from the heat and tightly cover it with a lid. Let the pan sit for 12 minutes, then transfer the eggs into a bowl filled with cold water. Allow them to sit for at least 10 minutes and then peel.
Meanwhile, finely chop the hard boiled eggs. Place the chopped eggs in a medium bowl, mix in the mayo, mustard, relish, dill, and pepper.

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lovely layers

Undeniable truth #1: Layered creations take more time and effort than more uniform edibles.

Undeniable truth #2: Layered creations are, more often than not, quite a bit more pleasing to both the eye and the palate than more uniform edibles.

Conclusion: Layered creations must be superior to more uniform edibles. Usually.

It's certainly the case here. These bars are yet another tasty treat inspired by one of the gazillion candy bars floating around out there. This time, the confection that caused the light bulb to appear cartoon-style was Reese's Fast Break. [Incidentally, I had no idea it was intended as a breakfast replacement (when I hear 'fast break,' I think of basketball), but hey--I'm all for it!]

What we have here are three separate layers--an oatmeal cookie base, a thin sheet of chocolate filling, and a sweet, smooth peanut butter frosting. Oh. Yeah. One could definitely get away with noshing on a wedge of these bars for breakfast; after all, oatmeal is involved! This is a unique play on the good ol' chocolate-peanut butter combination, which, as far as I'm concerned, is a winner every time.

Triple Threats
Cookie Base:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oats

Chocolate Layer:
1 cup semisweet chocolate chips

Peanut Butter Frosting:
2 cups powdered sugar
1/2 cup peanut butter
3-4 tablespoons milk

Preheat the oven to 325F. Grease a 9x13-inch baking pan.
In a large bowl, cream together the butter and sugars until smooth. Beat in the egg, 1/3 cup peanut butter, and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan and bake for 20 to 25 minutes or until the edges are firm. 
Remove from the oven and immediately sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. 
In a small bowl, beat together the powdered sugar and 1/4 cup peanut butter until smooth. Beat in the milk one tablespoon at a time until a spreadable consistency is reached. Spread over the bars when the chocolate has hardened.

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surprising attractions

I am drawn to Curtis Stone.

If you're wondering why this is surprising, given his wealth, culinary abilities, tremendous height, and sensational accent, well, you have a good point. The simple truth is that I'm usually not attracted to Ken-doll types; nay, I tend to go for more of a scruffy, dark-haired look. That's why I was surprised to realize that the reason I keep tuning in to watch 'America's Next Great Restaurant' is one Curtis Stone. His comments are apt and well-said, he's fair, and my stars, he makes Bobby Flay look like a little leprechaun!

Whew. Now that that little tidbit about me is out of the way, we can get to the grub. This is a really unexpected delight for someone who, like me, feels that carrots only belong in cake. The chewy raisins, sweet pineapple, and crunchy nuts go a long way in making those shreds of carrot more palatable. Bonus: The creamy dressing is guilt-free and oh-so-tasty.

Surprisingly Scrumptious Carrot Salad
1/2 cup yogurt
1 1/2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 cups carrots, shredded
1/2 cup golden raisins
1/4 cup crushed pineapple, drained
1/2 cup walnuts, chopped

Combine yogurt, honey, lemon juice, and cinnamon to make dressing. Add the rest of the ingredients. Chill at least 15 minutes before serving.

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sand witches

Fact: Sandwiches are awesome. Each and every person in the world can tailor the innards of a sandwich (not to mention the type of bread surrounding said innards) to his or her tastes. The sandwich is the ultimate personalize-able food.

Susan Russo, known for the longest time to me by the name of her blog, Food Blogga, has created a book focusing solely on the art of sandwich-making. There's so much to love about this book, from the amazing pictures (nicely done, Matt) to the wide variety of recipes and ideas to the impeccable organization. Every sandwich I could call to mind was listed and featured, even the fluffernutter and the oh-so-underrated fried bologna sandwich. There's a handy ingredient index as well as an index of sandwiches, and there are several recipes that give variations and options for mixing and matching.

Deviled ham is something I'd never made and only eaten once or twice before coming across Susan's recipe for a deviled ham sandwich. The whole process was surprisingly easy and the results were delicious. Creamy and flavorful, with a bit of crunch and tang here and there. It's a good one to have in the ol' repertoire, that's for sure.

Well done, Susan--I can't say enough good things about your effort here. If I ever compose a cookbook, I can only hope it's as well-orchestrated as yours!

Deviled Hammie Sammie
(from The Encyclopedia of Sandwiches, by Susan Russo, reprinted with permission)
2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls

In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour.

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a torte is a torte, of course, of course

Wait.  What is a torte?  Apparently, it’s defined by Mr. Webster as ‘a cake made with many eggs and often grated nuts or dry bread crumbs and usually covered with a rich frosting.’  Sometimes they’re layered, sometimes they’re not.  Sometimes they contain flour, sometimes they don’t.  So, what’s the conclusion here?  Torte is just a German word for cake.
 

Since we’re talking about other languages, let’s talk about Italian and French as well.   More specifically, let’s talk about Ferrero Rocher. Have you ever eaten one of those?  ‘Rocher’ may mean rock, but the only similarity between the two is appearance.  The little treats consist of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts and walnuts.  In other words, they’re sensational.

  
This bonbon-inspired torte begins with a layer of chocolate cake that gets split in half (which may or may not be called torting; I’m beginning to think I just made that definition up).  Between the hazelnut-flavored sugar-syrup-soaked layers and along the top and sides goes a milk chocolate buttercream frosting speckled with a crisp and crunchy hazelnut praline.

It’s a mighty tasty combination for when you’re feeling like more than a fancy, delicate little bonbon.  Speaking of fancy (as in, the polar opposite of...), some of you chastised me for not posting a picture of myself after getting you to guess what I looked like.  I loved reading your theories—some popular choices were blonde bouffant hair (heck to the no) and cinnamon-colored freckles (yes!).  Many of you seem to picture me with a permanent smile on my face, which makes me smile even more.

Enjoying the miracle known as a chocolate fountain.

Ferrero Rocher-y Torte

One recipe of your favorite chocolate cake, halved (or you could just make two 9-inch rounds and freeze one)

Nutty simple syrup:
1/2 cup sugar
1/2 cup water
1/2 teaspoon nut extract or flavoring

Hazelnut Praline:
1/4 pound shelled and skinned hazelnuts
1 cup sugar
1/4 cup water

Fluffy Ganache Frosting:
1/2 cup heavy whipping cream
1/2 cup milk chocolate chips
1-3/4 to 2-1/4 cups powdered sugar

Prepare the chocolate cake using 9-inch round pans according to your recipe's instructions. Once it has cooled, take it out of the pan and pop it into the freezer for a spell. Then, slice it in half horizontally (which may or may not be known as torting).

To make the simple syrup:
In a medium saucepan, combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Simmer for five minutes, remove from heat, and add extract. Stir, then allow to cool.

To make the praline:
Liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set IT aside. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber. Immediately pour the syrup over the hazelnuts, let it cool completely, and break it into small pieces. Transfer the pieces to a sealable plastic bag and crush them using a heavy skillet or rolling pin. Transfer the crushed pieces to a food processor and process until the mixture is finely ground.

To make the frosting:
In a saucepan, bring the cream to a simmer and then pour it over the chocolate chips. Let the mixture sit for 3-4 minutes before whisking until smooth. Place the pan in a bowl of ice water; stir constantly until cooled. Gradually beat in the powdered sugar and whip until smooth, thick, and fluffy.

To assemble:
Brush half of the simple syrup evenly over one half of the cake.  Then spread about a third of the frosting onto the top of that half and sprinkle it with half of the praline. Place the other half of the cake layer on top, brush it with the rest of the syrup, and spread the remaining frosting along the top and sides. Press the remaining praline into the frosting on the sides and sprinkle some on top if you're feeling fanciful. Chill for a bit before serving.

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transformer trigger

Or, the one where I become a robot.

You've no doubt made, eaten, or at least seen roasted chickpeas at one point in your life. If you're anything like me, you found them so satisfying and noshable that you've made, eaten, and seen them oodles of times. I've gone the savory route, flavoring them with various herbs and spices (rosemary, paprika, cayenne pepper, oregano, cumin, and coriander have all made an appearance) and I've gone the not-so-savory route (cinnamon,clearly, as well as maple syrup and honey). I don't think you can go wrong pairing a taste you enjoy with these crunchy, chewy, oh-so-pleasing legumes.

My latest batch had a special touch--Olivari® Mediterranean Olive Oil, which just hit store shelves in August and is already gaining attention. Most recently, it won Product of the Year by the Consumer Survey for Product Innovation. What makes it innovative, you ask?
-Its exclusive pop-up pour spout makes for easy and even pouring, drizzling, and finishing.
-It’s carefully blended to deliver a subtle, fruity aroma and fresh flavor.
-Truly Mediterranean, Olivari® premium oils are sourced straight from Greece, Italy, Morocco, Spain, Tunisia, and Turkey.

This stuff really does add a lot to a dish--it can only be described as a tad fruity and oh-so-richly smooth. I'm someone who usually uses the less expensive oils for applications like this, and the difference is obvious and astronomical.

I could go on. However, doing that seriously limits my ability to stuff handfuls of roasted chickpeas into my mouth. And that's what I do. I sit with a bowl o' beans, and my hand automatically feeds my face until said bowl is empty. See? Robot.

So tell me, dear readers (yes, that's a shout-out to you, Lorraine!), how do you like your poultrypeas?

Roasted Peas of the Chick
1 (15-ounce) can chickpeas
2 tablespoons olive oil
Salt
Spices and herbage of your choice

Preheat oven to 400F.
Drain the can of garbanzo beans in a strainer and rinse thoroughly with water to clean off the beans. Lay a paper towel on a baking sheet and spread the beans atop it. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Sprinkle the beans with salt and flavorings. Roast in the oven for 30-40 minutes until the beans are a deep golden brown and crunchy.

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disappearing act

Do you all have a mental image of me? I know that I form a picture of each of you in my head as time goes by, based only on the food you make and your style of writing (and perhaps, say, a photo you've posted of yourself).

I suspect that I'm way off-base with the majority of you and you actually look nothing like the person I see in my mind. I think that's part of the fun--I could pass you on the street (if I did, in fact, ever walk down a street) and not have any idea. Further, as most of us do, I look different than I did three years ago when I started this blog.

Speaking of things that change in appearance (how's that for a segue?!), let's talk about these bars. They're composed of three separate layers, but as they bake, the compositions of those layers change. The shortbread cookie crust stays the same, of course, but what begin as separate chocolate truffle and caramel-oat-pecan layers eventually become a chocolate-caramel truffle layer topped with oats and pecans. Sinking caramel! What fun! Good, clean, wholesome fun!

I make a lot of bar cookies, and I'm very comfortable saying that these are the tastiest ones I've done to date. The buttery base, the smooth and rich chocolate-caramel filling, and the crunchy, nutty topping all play together very nicely, and they really live up to their distinctive (and totally random) name.

So tell me, folks--what do you think I look like? If someone comes really close, I might be inspired to reward her! Those of you who actually know me need not apply. :)

Serendipity Deluxe Bars
(from A Passion for Baking, by Marcy Goldman)
Crust:
1 cup butter, cold and diced
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt

Truffle Filling:
1 cup corn syrup
1 1/4 cup semi-sweet chocolate chips
1 cup sugar
4 eggs
1 teaspoon vanilla

Caramel:
1/4 cup corn syrup
3/4 cup brown sugar, tightly packed
1 cup oats
1/2 cup pecans, coarsely ground
3/4 cup (6 oz) butter, melted

Preheat oven to 350F. Grease a 13x9-inch pan.
To prepare the crust, combine all four ingredients in a food processor and pulse until coarse crumbs are created. Press into the prepared pan and bake for 18-20 minutes, or until the edges are slightly browned.
Meanwhile, prepare the filling by microwaving together the corn syrup and chocolate chips, stopping to stir occasionally until the chips have melted. Let cool, then add the remaining filling ingredients and beat to combine. Pour over the hot crust and bake for 27 minutes, or until the outer edges are firm and the center is only slightly jiggly.
While the filling bakes, prepare the caramel layer by stirring together all ingredients in a medium-sized bowl. When the pan is deemed ready to remove from the oven, let it sit for 10 minutes before dolloping on the caramel layer and spreading it evenly over the chocolate layer. Then return the pan to the oven for another 25-35 minutes, or until the bars are just set. Let cool completely before cutting.

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