Friday, February 12, 2010

Did you know that a split Chicken breast looks Like a Heart?

Ah, the romance, the seduction, the impact of Valentine's Day. and yes, here it is again. What is your favorite Valentine's meal? Do you cook at home or go out?



 I searched the web and found these yummy recipes for you to enjoy.  Happy eating everyone.

If you are not going out why don't you can tear yourselves away from the Olympic games, here is a simple menu to warm you heart and soul.
First course is a small hearts of romaine salad,
Second course orange glazed chhicken with green beans, and rice pilaf
and the third, and fun:
frost it your self cupcakes.

First things first; the cupcakes: From

Chocolate Cupcakes:

  • 1/2 cup (50 grams) Dutch-processed cocoa powder
  • 1 cup (240 ml) boiling hot water
  • 1 1/3 cups (175 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract


Chocolate Fudge Frosting:
  • 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
  • 2/3 cup (150 grams) unsalted butter, room temperature
  • 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

  Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until it is light and fluffy (about 2 minutes).
Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated.
Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes

The nice thing about cupcakes is that you can make them ahead and frost them when your ready to eat. If you want to make the little cakes look more festive, add some red and white sprinkles.

Hearts of Romaine Salad:

  • • 1 1/4 cups vegetable oil
  • • 1/3 cup apple cider vinegar
  • • 3 tablespoons frozen apple juice concentrate, thawed
  • • 2 tablespoons minced red onion
  •  1 3/4 teaspoons salt
  •  1/2 teaspoon ground nutmeg
  •  1/2 teaspoon ground ginger
  •  1/4 teaspoon ground black pepper
  •  1 cup thinly sliced red onion
  •  2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
  •  5 hearts of romaine lettuce, halved lengthwise
  •  3/4 cup pecans, toasted, coarsely chopped

Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.


then prepare the main course:   From

  • 1 1/2 teaspoons butter or margarine, melted
  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground mustard
  • 1/4 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce

Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.


While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.

Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.

To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.









Thursday, February 11, 2010

If you Love Chocolate (Humor)

It being Valentines day, I though I'd write a chocolate poem for you.

Sing this to the aria from Carmen - Habanera. This is my first attempt at food humor. If it stinks, oh well. Ganache was not invented on the first try either. :`)

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth
you'd be a fat pig anyway.

If you love chocolate like I love chocolate
silky smooth running down my thighs.
you with the skicky face I can't deny
what's that mess bubbling on my stove

Oh chocolate bliss how divine
you send lovely chills down my spine
a dollup here a droplet there.
soon you will have chocolate everywhere

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth
you'd be a fat pig anyway.

Oh my chocolate oh my dear
won't you come on over and lick the spoon
cookies here and crumbs over there
soon you'll be a big fat pig anyway.
Ok, so it is sophmoric. But was't our first attmpt at cooking chocolate. you know... did it burn, boil over? not enough sugar. did you remember the salt
Happy Valentines Day. I thought I would attempt someting different.
Let's face it, if we can't laugh at our attempts in the kitchen, might as well not cook.
Love to hear your feedback...
Love Kim

Friday, February 5, 2010

A funny Side to Chef

Are you having one of those days?

A day when you want to tear out your hair? The soufflé fell, the cookies burned, you made a delicious pork roast only to find out your dinner guests are vegetarians?

Take a few minutes gather yourself. Throw away those burnt cookies and laugh.

Well, let’s step into the way back machine to a simpler time. Yes, those of us who remember, when we choose to remember the sillier side of life.

For those of you that don’t know, The Muppets were on TV in the late 70’s Jim Henson originally created The Muppets to teach children on the popular Sesame Street. He later went on to create his own production company, and one of those was an early prime time feature called the Muppet Show.

There are many clips available on and you can rent them from Netflix.

Today’s inspiration is brought to you by the Swedish Chef! Sometimes weird things start happening in your mind when you’re thinking about what to say, or write about.

What this actually has to do with real cooking… Well nothing, but it sure is funny when one needs a pick up.

Wednesday, February 3, 2010

Are we Allergic?

Something very serious in the food world is popping up more and more, and that is food related allergies. Allergies are quite serious. Some can lead to some even death.

Allergy symptoms can be very mild ranging from a runny nose and gas to anaphylactic shook and even death. Did you that sluggishness your feeling or the mild depression has also been linked to food allergies?
Why is this happening? I think part of it is due to the genetic manipulation of our food supply. Yes science can benefit us in some ways, but it can also make us sicker.

A few years ago a friend told me about a study where food scientists were combining a small amount of fish DNA into a tomato breed. There purpose was to introduce something "natural" into the tomato to make it the skin more resilient in transport.
We know that there are growth hormones and antibiotics in chicken, eggs, milk, and beef.Granted not all products contain these, but some do.

So what can you do about this? Research on the brands of food you buy in the store. Buy the products that are the most organic. Try an elimination diet. Buy from the local coops and farmers markets if they are available in your area.
Have your doctor do some allergy tests. You may need to see a specialist for this.

There are doctors that specialize in allergies. Also find a certified nutritionalist to give you guild lines on a good diet for you.
Sometimes food allergies can be very hard to detect. Watch this video for more information

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...