Happy Thanksgiving and Barefoot Bloggers Mexican Chicken Soup!

Wishing everyone a wonderful Thanksgiving with lots of good food and a loving time spent with family. Its the perfect day to sit back and reflect on all the many things we have to be grateful for. I'm not cooking my official dinner until Sunday so check back for blog updates next week!

This week's Barefoot Blogger's pick was Ina's Mexican Chicken Soup. I made this recipe a few months back and it was really good. It made so much we still have some left in our freezer! So, instead of making another batch, here is my original review of the recipe. Thank you to Judy for picking this one. It would be the perfect way to use up that leftover Thanksgiving turkey!

Raspberry Creme Brulee

I'm not sure what prompted me to try this creme brulee recipe. I think it must have been the raspberries. Its not that I wouldn't want to make a creme brulee recipe, but I am seriously in love with the creme brulee recipe from the Culinary Institute of America that I have been making for years. To me it was the epitome of perfection. I recently watched Ina make this recipe and it reminded me of a local restaurant, Adelmos that makes the most wonderful raspberry creme brulee. I was already making Beef Burgundy for our anniversary and thought creme brulee would be a perfect ending since its one of my husband's favorite desserts. My original creme brulee recipe is a bit time consuming so this one worked out since it had very few steps. I can honestly say this recipe was amazing! One of those jaw dropping, wow this is good experiences! I was honestly sad that I halved the recipe and we had no more of these delicious custards to eat! Raspberries and creme brulee are just a perfect combination together. Now, I'm torn about which recipe is my favorite. My husband said he would have to try them both back to back. I'm not sure I'm going to be having a creme brulee tasting any time soon but at least now I have two absolutely decadent recipes to chose from! I should have gotten a picture, they were really beautiful, but I wanted to enjoy a romantic anniversary dinner and not worry about picture taking! So you will have to use your imagination! My husband and I have had six amazing years together and I am looking forward to celebrating our 50th one day!

A couple notes about the recipe: Several reviewers on the Food Network site stated that Ina added cardamom to the creme brulee on the show, however, its not listed in the recipe. I could not recall so I made the recipe as is and it was perfect. Also, I made one change. I used 1 tsp of vanilla bean paste instead of vanilla extract. I just think creme brulee should have pretty little flecks of vanilla in it!



Raspberry Creme Brulee

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract (I used 1 tsp. vanilla bean paste)
1/2 pint fresh raspberries

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)

Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Source: Ina Garten/Food Network

Barefoot Bloggers-Chive Risotto Cakes

This Barefoot Blogger bonus recipe was chosen by Deb at the Kahakai Kitchen. This recipe is from Ina's newest cookbook Back to Basics. This one gets rave reviews in our house. I made mine late on Thursday so I had the benefit of the hints and suggestions of those who made them earlier. Several bloggers reported having problems with the rice mixture staying together. I made sure to refrigerate mine for about five hours and I used a ceramic bowl to hold the rice mixture The ceramic really helped to chill the mixture well. I also used my non-stick green pan to fry mine. Using these two suggestions, I had no problems keeping my risotto cakes together. I didn't have Greek Yogurt. I intended to have Greek Yogurt, but didn't realized I purchased a cup that had honey in it. So, I strained plain yogurt through a sieve and used that. I also mixed in Romano cheese with my Fontina. These would be the perfect compliment to a warm bowl of soup, which is how I served them. They would also do well as a lunch dish with a beautiful green salad or in smaller portions as an appetizer. Every year I make an Italian dinner on Christmas Eve and I may use these as a side dish or appetizer this year. I think you could change up the cheeses and herbs or add vegetables and really do a lot with this recipe. I also love that you can make it any time without having to slave over a pot of risotto!

Chive Risotto Cakes

Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt ( I used plain organic yogurt that I strained)
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cup cups grated Italian Fontina cheese (5 ounces) ( I mixed Fontina and Romano)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.

When ready to cook, preheat the oven to 250 degrees.

Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

Source: Ina Garten, Back to Basics, Clarkson Potter, 2008.

Thanksgiving Menu

Thanksgiving dinner is one of my favorite meals. I love turkey, sweet potatoes (marshmallows are a must), stuffing (real stuffing-made from tearing bread, not boxed or packaged), cranberry sauce and of course a dessert made with pumpkin. Although, we will not be hosting Thanksgiving dinner this year, I just couldn't resist making my own dinner as well. After all, leftovers are one of the best parts!. I'm trying a few new things this year, brining a turkey, cornbread stuffing. This stuffing will have stiff competition against our family recipe. I'm also jazzing up my traditional sweet potato casserole and trading in pumpkin pie for a pumpkin roulade! My dinner will be served the Sunday after Thanksgiving so look for reviews then!

Apple Cider Brined Turkey

Corn Bread Sausage Stuffing with Apples

Cranberry Sauce

Vanilla Mashed Sweet Potatoes with Coconut Marshmallows

Mashed Potatoes with Crispy Shallots

Homemade Rolls

Sauteed Green Beans with Mushrooms

Pumpkin Roulade with Ginger Buttercream

Barefoot Bloggers-Mini Chocolate Orange Chunk Cake

I haven't had any new recipes to blog this week since we've been enjoying some of our favorite standby recipes, penne with turkey meatballs, roast chicken with potatoes and lemon, and easy whole wheat dinner rolls. I did however, make Ina's mini chocolate orange chunk cake which was one of this month's barefoot blogger bonus recipes. I'm planning to make the other bonus recipe, chive risotto cakes, for dinner tonight. These cakes were really good. They would be darling on a dessert buffet for the holidays. The orange flavor combines really nicely with the chocolate. The only problem I encountered with this recipe was my ganache was a little too thick. I could have easily remedied that by thinning it out with some more half and half but I was in a hurry. So, my poor little cakes are not the prettiest things, but that is what happens when you end up finishing these at 9:30 p.m. at night. So please forgive their appearance and definitely give them a try. I made a few changes to the recipe as noted below, based on ingredients I had on hand. Thanks to Lisa at the Lime and the Coconut for picking this recipe. I always love an excuse to break out the mini-bundt cake pan! I would recommend making these a day ahead. The flavor seems to intensify overnight.

Mini-Chocolate Orange Chunk Cakes

nocoupons

• 1/4 pound unsalted butter at room temperature
• 1 cup sugar
• 2 extra-large eggs at room temperature
• 1/8 cup grated orange zest (2 large oranges)
• 1 1/2 cups all-purpose flour plus 1 tablespoon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup freshly squeezed orange juice
• 3 ounces buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup good semisweet chocolate chunks

For the syrup:

nocoupons

• 1/4 cup sugar
• 1/4 cup freshly squeezed orange juice (I only had 1 orange, so I made a simple syrup and added about 1/2 tsp of orange extract after I took it off the heat)
  

For the ganache:

nocoupons

• 4 ounces good semisweet chocolate chips
• 1/4 cup heavy cream (I used half and half)
  
• 1/2 teaspoon instant coffee granules

Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

Source: Ina Garten/Food Network (note a similar recipe appears in the Barefoot Contessa Parties, however, that recipe is double in quantity as it calls to be made in a full size bundt and there are some additional differences as well)

Slow Cooker Cajun Red Beans with Andouille Sausage

Yes, I will admit this is a Sandra Lee recipe! However, its one that passes muster in my house. No artificial or processed ingredients involved! This was really simple to make and definitely a keeper. We barely had any leftovers! Even our picky toddler ate a fair share. Who knew I should have been feeding him Cajun all along! I used the whole tablespoon of Cajun spice and it was just right for my husband but a little too spicy for me. I will probably adjust the seasoning next time. I also purchased fresh made andouille sausage rather than the pre-cooked kind. My natural grocer makes sausages on site with no nitrates, msg or other additives. If I make it with the pre-cooked sausage, I will buy the Whole Foods Chicken Andouille Sausage which is also free of additives. To adjust the recipe, for the fresh sausage I removed it from the casing and cooked it on the stove first and then added it to the slow cooker. This recipe is not a good one to leave cooking all day in the slow cooker. Mine stayed in the slow cooker on warm past the 4 hours and it was starting to get a little crispy around the edges of the pot.

Cajun Red Beans with Andouille Sausage

1 package (13 oz) Cajun style andouille sausage, diced

2 cans (15 oz each) kidney beans, drained (I used organic)

1 can 14.5 oz diced tomatoes with onions and green peppers

¼ cup frozen chopped green peppers (I omitted, but would probably use fresh bell pepper)

¾ cup converted rice (I used minute rice)

2 cups vegetable stock

1 tablespoon Cajun seasoning (I used a salt-free blend)

Salt and pepper

In a 4 quart slow cooker, combine sausage, beans, tomatoes and green peppers. In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly. Cover and cook on high setting 3-4 hours. Season with salt and pepper to taste.

Source: Sandra Lee, Semi-Homemade Slow Cooker Recipes 2, Meredith Books, 2007.

Barefoot Bloggers-Herb Roasted Onions

This week's Barefoot Blogger recipe of Herb Roasted Onions was chosen by Kelly of Baking with the Boys. This recipe could not have been easier to make. The onions were not only delicious but also make a beautiful presentation. I would love to try the dressing in this recipe on other roasted vegetables. I served these with Ina's Loin of Pork with Garlic and Fennel, Buttermilk Mashed Potatoes, and Chai Spiced Applesauce. These onions would also work well as a side for roasted chicken or turkey.

Herb Roasted Onions

• 2 red onions
• 1 yellow onion
• 2 tablespoons freshly squeezed lemon juice
  
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Source: Ina Garten/Food Network.