Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil

That’s quite the fancy recipe title, isn’t it?! There aren’t very many fancy recipes on Sew You Think You Can Cook because we’re just not that fancy of people. And fancy usually takes way more time and effort than I have patience for.

So why am I sharing such a fancy dish with you today?

Because today is the 5th anniversary of my marriage to a man who makes me laugh (don’t tell him I said that), makes me smile, and makes my dreams come true. photography by Cher Hanna

Photography by Cher Hanna

A little over 5 years ago we thought that today we’d be laying in a hot tub looking at the mountains and ocean in St. Lucia. It’s amazing how much happens in 5 short years! Instead of taking that anniversary trip we are expecting our second child and at a point in my husband’s career where taking a long vacation just isn’t possible. So get ready St. Lucia, we’re coming for you in 5 years! (Grandparents, clear your calendars.)

We aren’t doing anything tonight either. Similarly to last year, Stuart signed up for a race this weekend. Although this one is only 12ish miles and not 30 hours in the woods. Also – family is coming into town to attend our son’s baptism on Sunday (finally!).

Red Wine Marinated Flank Steak
filled with Prosciutto, Fontina, and Basil

Ingredients:

  • 3 shallots, diced
  • 3/4 C Cabernet red wine
  • 3 tbsp olive oil
  • 1 1/2 lb flank steak, butterflied
  • 4 oz thinly sliced prosciutto
  • 4 oz thinly sliced fontina cheese
  • approximately 14 fresh basil leaves

Steps:

  1. Whisk together shallots, wine, and olive oil. Place in a large casserole dish (or a resealable plastic bag). Add the steak and marinate in the fridge a minimum of 4 hours.
  2. Remove steak from the marinade and dry with paper towels. Lay cut side up and season with S+P. Cover with prosciutto, fontina, and basil leaves. Roll the steak around the filling on the long side. Tie with kitchen string in 4-5 places.
  3. Brush the outside of the roulade with a little bit of olive oil and season with S+P.
  4. Grill the steak over medium-high heat on all sides for a total of 10 minutes. Move the steak away from direct heat and cook another 20 minutes, or until an internal temperature of 125 (or greater) is reached depending on your preference.
  5. Cover the roulade with foil and allow to rest for 5 minutes before slicing. Serve with Cabernet-Shallot Reduction (recipe below).

Cabernet-Shallot Reduction

Ingredients:

  • 1 tbsp olive oil
  • 1 1/2 shallots, diced
  • 1 2/3 C Cabernet red wine
  • 1/2 tsp black peppercorns
  • 1 tbsp honey

Steps:

  1. In a small saucepan over medium-high heat saute the shallots in olive oil until tender. Add the wine and peppercorns. Bring to a boil and cook 15 minutes, or until the sauce has reduced to 1/2 C. Strain. Stir in the honey and season to taste with salt.

*These recipes are adapted from Bobby Flay’s Grill It!*

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links. 

Chocolate Covered Strawberry Waffles

I have been eyeing one of Tara‘s recipes ever since she posted it; I actually almost made them for #SundaySupper last week. When she posted this recipe for Strawberry Waffles I had JUST polished off a container of strawberries. But honestly, it’s very rare that we get through the entire carton before the strawberries start to go bad (unless I clean, chop, and put them in a container in the fridge when I get home from the grocery store… which is a rare occurrence). So I knew that next time I had strawberries that were starting to go I’d puree them up and make Tara’s waffles.

Turns out the next strawberries I had in my fridge were those from my Mother’s Day Edible Arrangement! So, instead of strawberry waffles, I had chocolate covered strawberry waffles! (I almost sat on this recipe until Valentine’s Day but I just couldn’t wait!)

imageI’ve always wanted an Edible Arrangement, I just thought they were so fun! It’s been over 5 years of me wanting one and in those 5 years I developed an allergy to melon. I thought my chances of getting an Edible Arrangement were history. But – they had one with pineapple, strawberries, and grapes. Perfect! These arrangements are HUGE though! Or at least this one was. I knew we couldn’t make it through all of that fruit before it went bad, so some of those strawberries were transformed into waffles. Win-win.

I halved the recipe because I wasn’t anywhere close to 2 C of pureed strawberries. As is I had to supplement some of the puree for milk. This amount of batter was perfect for just me – it made 5 waffles, which I enjoyed over the course of two days.

Chocolate Covered Strawberry Waffles

Ingredients:

  • 3-4 very large chocolate covered strawberries
  • 1/4 C milk (if needed)
  • 1 tbsp agave
  • 2 eggs
  • 1 C flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Steps:

  1. Place strawberries in a blender and puree. If you have less than 1 C of puree use milk to reach 1 C of total liquid.
  2. In a bowl whisk eggs. Add the strawberry/milk mixture and the agave.
  3. In another bowl whisk together flour, baking powder, baking soda, and salt.
  4. Add wet ingredients to dry ingredients. Pour batter into a hot waffle iron and cook until golden. Serve with whipped cream.

*This recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/strawberry-waffles/*

Chocolate Covered Strawberry Waffles  Sew You Think You Can Cook

#BundtBakers: Chocolate

4ae7b-bundtbakerspostCould there be a more perfect theme to February’s #BundtBakers post? I think not! This month we’re talking chocolate. All things chocolate – in any shape, color, or form. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Tanya of Dessert Stalking.

I often pair the theme with some sort of chocolate cake so I wanted to “branch out”, if you will. And with Valentine’s Day I thought I’d embrace the holiday. I had the most amazing cake pictured in my head. A White Chocolate Chip Studded Red Velvet Cake with a Chocolate Cream Cheese Frosting.

It still makes me cry a little inside when I look at the cake that I ended up making. I’ve tried to embrace it by giving my cake a clever title: How the Grinch Stole Valentine’s Day.

Let me give you a little background:

I made my grocery list for the long weekend. I do this in two stages. I first make a list in the order of my weekly menu. I put question marks next to items I need to doublecheck. I then rewrite the list in an order that follows the grocery store floor plan (all produce written together, dairy together, meat, etc.). There was a question mark next to “red food coloring.” I completely missed it. I did not check the status of my red food coloring. Turns out, red was the only color no longer in my possession.

And it was snowing. Not only does this Florida girl prefer to wait to leave the house until the roads have been treated but taking a 7 month old to the grocery store for a quick trip doesn’t exist. And taking a 7 month old to the grocery store in the snow for a quick trip just doesn’t seem smart. Or worth it!

I asked my personal red velvet cake expert (my friend Tara) what the batter would look like without food coloring. Because there’s so little cocoa powder in the batter I didn’t think it’d look particularly pretty. She told me it’d probably be a pinkish brown. In retrospect, that might have been better!

FullSizeRenderI messaged my husband saying it looked like I was making a velvet cake. Little did he know that I’d already started brainstorming other ideas. I’ve seen blue velvet cakes all over the internet and they’re stunning. (Come football season I’ll be giving it a shot with some orange frosting!) But then I thought about doing green velvet. With St. Patrick’s Day being the next holiday I figured, “why not?” I put out a vote to my fellow #BundtBakers and green was winning by a long shot. What sealed the deal was my husband saying “Use a different color! Oh do green do green!”

I’m pretty sure there are recipes out there for green velvet cake – you might start to see a lot of them in March. I didn’t look for one and followed the recipe I’d planned on using for red velvet. I am challenged when it comes to using food coloring – always have been. Unfortunately I didn’t use enough dye to make a green in the shade I was hoping for. Sure, it’s a “shamrock” green but with my brown chocolate cream cheese icing it looked pretty drab.

I also ran into a chocolate chip problem! (Notice, I didn’t put them in the recipe – if you know the trick to incorporating them please share it with me!) The white chocolate chips all fell to the bottom/top and stuck to the pan. Thankfully I was using my Bundt Duet Pan and one of the two cakes still came out nicely.

The rest of the batter I used to make 12 cupcakes. Those poor babies have missing bottoms and probably should have been turned into cake pops. (If I were still living in FL I would have called my baking buddy Kate and something magically creative would have unfolded, I have no doubt.)

The cake, while ugly, was perfectly moist and tasted as red velvet cake should.

How the Grinch Stole Valentine’s Day

Ingredients for the cake:

  • 1 stick unsalted butter, at room temperature
  • 2 C sugar
  • 1 C vegetable oil
  • 4 eggs, whites and yolks divided
  • 1 1/2 tbsp vanilla extract
  • 1 tsp white vinegar
  • food coloring
  • 3 C cake flour
  • 1 tsp baking soda
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 C buttermilk, at room temperature

Ingredients for the frosting:

  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1/2 stick butter, at room temperature
  • 1 tbsp vanilla extract
  • 3 C powdered sugar
  • 1/2 C cocoa powder

Steps for the cake:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy. (It’ll get fluffy first – keep mixing.) Add in the vegetable oil until combined. Add the egg yolks and vanilla. Add the vinegar and food coloring.
  3. In a large bowl whisk together the flour, baking soda, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the wet ingredients until combined. Add 1/2 of the buttermilk. Repeat and finish with the last 1/3 of the dry ingredients.
  5. Whisk the egg whites until white and foamy. Gently fold into the batter.
  6. Pour cake batter into well greased cake pan(s). Bake according to chart:

Red Velvet Cake bake time7.   Allow cake to cool in the pan.

Steps for the frosting:

  1. In the bowl of a stand mixer, beat together cream cheese and butter until combined. Mix in the vanilla extract, sugar, and cocoa powder. Beat until combined and fluffy.
  2. Frost cakes when they’re completely cooled.

*The cake recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/ and the frosting recipe is adapted from Caroline at http://chocolateandcarrots.com/2014/07/chocolate-cream-cheese-frosting*

Green Velvet Cake with Chocolate Cream Cheese Frosting  Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen

Blackforest Bundt Cake by Anshie at SpiceRoots

Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious

Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha

Chocolate and Rose Bundt Cake by Lara at Tartacadabra

Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes

Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty

Chocolate Crumb Bundt by Catherine at Living the Gourmet

Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake

Chocolate Honeycomb Bundt by Sue at Just Sew Sue

Chocolate Irish Cream Bundt by Anne at From My Sweet Heart

Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker

Chocolate Pound Cake by Renee at Magnolia Days

Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm

Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake

Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy

Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog

Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro

False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor

Guava and Chocolate Bundt by Kelly at Passion Kneaded

Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life

Mars Bar Bundt by Tara at Noshing With The Nolands

Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies

Quadruple Chocolate Bundt by Stacy at Food Lust People Love

Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas

Sacher Bundt Cake by Esti at Mummy & Cute

Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic

Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook

Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado

White Chocolate Amaretto Fondue

Valentine’s Day isn’t my favorite holiday. I don’t decorate for it and we don’t exchange cards or gifts. I didn’t even have festive kitchen towels until last year! Now that I’m a mom I’ll probably get more into the holiday. Especially once the little man hits school and has to have a Valentine’s Box. Assuming schools are still doing that tradition in 2019!

That being said, one tradition that I have implemented after getting married is having fondue! We received two fondue pots from our wedding and kept both of them.

You may recall that last year I didn’t post a fondue recipe. I promise you I’m not making this up for this blog post. (If you follow me on twitter you might have noticed that during last weekend’s #SundaySupper twitter chat I spent an hour answering questions with “fondue!”) I simply didn’t have any pictures from our previous years! And if I could have remember what recipes I found and followed it would have been a miracle. In 2012 I even did both savory cheese and sweet chocolate fondues – that’s the beauty of having kept both fondue sets.

I only did slightly better last year. I did pull out my camera and had a lot of fun taking pictures. But… I forgot to save what recipe I followed! Not that they’re very different from each other. White chocolate. Cream. Amaretto. Except that because the alcohol wouldn’t cook out of the fondue and I was pregnant I took the conservative approach and used almond extract instead.

Fondue

I wish you all a wonderful Valentine’s Day weekend, however you decide to celebrate. Don’t forget to tell the people in your life how much you love them!

Red Wine and Chocolate Cream Sauce

The title of this blog post has already created it’s first impression in your mind. You either thought “that’s just weird” or “yum!” Either way, you’re intrigued. I’ll clear up one assumption off the bat – it’s not sweet.

When I saw this blog post pop up on my WordPress Reader last year it was Carlynn’s photography that had me sold. What caught my attention was her use of chocoalte pasta! I didn’t have, couldn’t find, and wasn’t about to make chocolate linguini so I used the boring normal stuff.

I made this for Valentine’s Day last year and while we were all a touch skeptical we all found we really enjoyed it! But a uninamous vote agreed that it needed some protein. A cocoa or coffee rubbed steak would accompany this pasta pretty nicely.

While I typically halve recipes that claim to serve 6 I made this one as is. We had a lot of pasta leftover. Good thing it reheated well! If you opt to serve this dish as a side then I’d highly suggest halving it – unless you’re feeding an army.

Red Wine and Chocolate Cream Sauce

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 1/2 C red wine
  • 2 tbsp balsamic vinegar
  • 1 qt beef broth
  • 1 1/2 C heavy cream
  • 1/2 C marscapone cheese
  • 2 oz dark chocolate, chopped
  • 1/2 C Cacao Nibs
  • 1 lb uncooked pasta

Steps:

  1. In a large pot over medium-high heat melt butter. Saute onions until translucent, approximately 5 minutes.
  2. Meanwhile, cook pasta according to package directions. Reserve some if the cooking liquid, if needed.
  3. Deglaze the pan with the red wine and the balsamic vinegar. Simmer until thick. Add the beef broth and simmer until reduced by half, 15-20 minutes.
  4. Whisk in the cream. Melt in the marscapone cheese. Remove from heat and melt in the chocolate. Stir in the cacao nibs. Season to taste with S+P.
  5. Add as much of the sauce sauce to the cooked pasta as desired. Use the reserved pasta water if needed.

*This recipe is adapted from Carlynn at http://jjbegonia.com/2014/02/03/pasta-with-chocolate-and-red-wine-cream-sauce/*

Red Wine and Chocolate Cream Sauce | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

Red Hot Popcorn

My favorite snack hands down has to be popcorn. I’ve had my eyes set on making this red hot popcorn for quite some time and when we were invited to a hot cocoa party I knew this was exactly what I’d be bringing with me.

If you send treats to school with your kids for Valentine’s Day this popcorn would be a fun and different snack to break up all the chocolate and sweathearts candies.

While the beautiful color of this popcorn lends itself perfectly for Valentine’s Day enjoyment this sweet and spicy snack can be enjoyed all year round. Particularly if you like those red hot cinnamon candies!

Red Hot Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C popcorn kernels
  • 1/2 stick butter
  • 1/2 C sugar
  • 1/8 C corn syrup
  • 3 oz red hot candies

Steps:

  1. Preheat oven to 300 degrees F.
  2. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.) Place popcorn in a large bowl.
  3. In a saucepan over medium high heat melt together butter, sugar, corn syrup, and red hots. Carefully pour over popped popcorn and toss evenly.
  4. Spread popcorn out onto large baking sheets. Bake 20-30 minutes, tossing every 10 minutes. Allow popcorn to cool before serving.
  5. Popcorn will keep in an air tight container for 3-4 days.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/02/red-hot-candied-popcorn.html*

Red Hot Popcorn | Sew You Think You Can Cook

You might also like: Red Velvet Puppy Chow

Spanish Steaks and Cheesy Potatoes

Before I get to today’s amazing recipes I’m taking a trip down memory lane. A “Flashback Friday” if you will.

Six years ago to the day I was asked a very important question by a very important person.

2275_634287830011_5861_n

February 6, 2009 was just a normal Friday. Stuart and I both had a break between classes that lined up perfectly for us to grab lunch together. My brother had a break at the same time and Stuart told me that he was going to be joining us. I got out of class a little early and headed down to the concourse to wait for them. That morning Stuart had asked me to bring my camera to campus because he needed a photo for ROTC. We handed the camera to my brother and he caught the proposal on video! They’d obviously coordinated this ahead of time.

2275_634287859951_9621_nI’d be lying if I said I didn’t know this was coming. The 7th was our two year anniversary and there’d been comments and hints that we’d be getting engaged then. I have to give a big shout out to my best friend for telling Stuart I was on to him. It’s because of him that I experienced a surprise proposal better than I could have imagined. (Although it would have been nice to have showered, put make-up on, and brushed my hair!) It meant a lot to me to have my brother there – catching it on video was just a bonus. We even got a loud “War Eagle!” from a campus tour that was walking by.

Today’s recipes, which come from the January/February 2014 edition of Food Network Magazine, make a perfect meal to celebrate a special occasion – a birthday, anniversary, or even Valentine’s Day. We enjoyed this meal for Stuart’s birthday this year. It was the first time I’d had rib-eye steak and I loved it! Cooking in the cast iron skilet also provided a perfect sear for this melt-in-your-mouth piece of meat. We enjoyed these steaks alongside the cheesy mashed potatoes suggested in the article and some roasted carrots.

IMG_1907The carrots were Wesley’s first food! He surprised me with how well he took to trying them. He even managed to swallow a little bit. However he hasn’t touched carrots since! He likes yellow bell peppers, flank steak, and apples – at least for now.

These steaks feed 2-4 people, let’s be honest though, they’ll only feed two because you won’t want to share. I doubled the potato recipe and it will serve 4. (I wanted the leftovers.)

Pan-Seared Spanish Steaks

Ingredients:

  • 2 bone-in rib-eye steaks (3/4 lb each)
  • 2 tbsp canola oil
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/2 C beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp butter
  • 1 tbsp chopped chives

Steps:

  1. Heat a large cast iron skillet over high heat.
  2. Pat steaks dry, lightly rub with a little canola oil, and season with S+P.
  3. Put 1-2 tbsp canola oil in the skillet. Add the steaks. (I had to do one steak at a time.) Sear on one side for 3 three minutes. Flip and cook 1-4 minutes, depending on your desired doneness. Remove steaks and set aside, covered with foil.
  4. Add the shallots to the skillet and cook until tender. Add the garlic and cook an additional 60 seconds. Whisk in the beef broth, Worcestershire, and vinegar. Bring sauce to a boil and cook until reduced by half. Remove from heat and whisk in the butter.
  5. Serve sauce overtop the steaks. Garnish with chives.

Cheesy Mashed Potatoes

Ingredients

  • 1 1/2 lb gold potatoes
  • 3 tbsp butter
  • 1/2 C heavy cream
  • 4 oz cream cheese, at room temperature

Steps

  1. Place potatoes in a large pot. Cover with cold water, season generously with salt, and bring to a boil. Cook until potatoes are fork tender. Drain and return to the pot.
  2. In a small sauce pan over medium heat melt the butter. Stir in the cream until just warmed through.
  3. Add the cream and cream cheese to the potatoes. Mash to desired consistency. Season to taste with S+P.

Spanish Steak and Cheesy Potatoes | Sew You Think You Can Cook

UPDATE May 2017: (written March 2018) I honestly can’t remember why I remade these steaks – I mean, other than the fact that they’re DELICOUS! I’m guessing I’d made them for our 7th wedding anniversary last May? Regardless, you really don’t need a fancy excuse to make such delicious steak. The above picture isn’t horrendous, but that giant bone-in steak was tricky to photograph, especially under tricky Ohio winter lighting. For round two, I decided to slice the steak to get the visual of the beautiful pink center and golden crust. Unfortunately, the juices still ran, no matter how long I let it rest. But hey, dragging those cheesy potatoes through the steak juices makes for a perfect last bite.

Spanish Steaks with Cheesy Potatoes | Sew You Think You Can Cook

Beet Biscuits

My neighbor gave me a mega massive beet from her local produce box. She said they were being over taken by beets and asked if I’d like one. I’d only ever used beets once before, for August’s Crazy Ingredient Challenge, and we really enjoyed them. This one beet provided the same amount of food as 2 of the beets purchased at the grocery store. Seriously, huge!

I stumbled upon this idea when searching for a dinner recipe to use some of the sweet potatoes my husband brought home from a grocery run. (He is king of straying from the list) A quick Food Network search revealed Paula Deen’s recipe for Sweet Potato Biscuits.

Then I saw the beet on the counter staring at me, begging to be used. I figured, why not!?

I’ve never made biscuits before. I’ve never seen or heard of beet biscuits. But who’s to say I can’t do it?!

I couldn’t remember ever being this happy after a recipe success.

And as an added bonus – they’re pink! Stuart pointed out that they fit with Breast Cancer Awareness month, so rush to the computer to create a blog post I did!

Beet Biscuits

Ingredients:

  • 1 beet
  • 1/2 C whole milk
  • 1 1/2 C flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed

Steps:

  1. Preheat oven to 400 degrees F.
  2. Wash the beet and wrap in foil. Roast beet for 50-60 minutes, until fork tender. When cool enough to touch peel, cube, and place in a food processor. Puree the beet and add a few tablespoons of the milk until the beet reaches an almost smooth texture.
  3. Preheat oven to 425 degrees F.
  4. In a food processor, pulse together flour, sugar, baking powder, and salt. Add in the cold cubed butter and pulse until the mixture looks like coarse sand. Place in a large bowl.
  5. Fold the pureed beet into the flour mixture. Add in the remaining milk.
  6. Knead dough on a floured surface. Add extra flour if needed. Press to 1/2″ thick. Cut dough into 9 square biscuits and place on a greased baking sheet. (Or, if you’re fancy, use a 2 1/2″ round biscuit cutter.)
  7. Bake 12-14 minutes until firm to the touch.

*This recipe is adapted from Paula at http://www.foodnetwork.com/recipes/paula-deen/fluffy-sweet-potato-biscuits-recipe.html *

Beet Biscuits

CIC: Beets & Eggs

CIC-header

I got really excited when I saw that beets and eggs was one of the combination options for this month’s Crazy Ingredient Challenge. I actually made my dish before the winner was announced. And it only won by one vote! (The close runner up was garden peas and cheese.) I don’t think eggs are a particularly challenging ingredient – they’re easy to hide. So, I decided to think in the Chopped mentality and make it a star. Now, I am not a fan of eggs – I’ve finally determined that it’s the yolks that I don’t like. That means scrambled eggs are out; quiches and frittatas a no-go. What I decided on doing challenged me in the kitchen – Eggs Benedict. I’ve had a couple at nice brunch restaurants, and the runny egg yolk doesn’t bother me when it’s mixed with the rest of the ingredients on the plate.

My Roasted Beet Eggs Benedict required me to tackle my fear of poaching eggs. In fact, it tackled everyone’s fear! My brother and his fiance were in town meeting Wesley for the first time. I’ve watched countless Food Network stars poaching eggs, so I knew the general idea. I am proud to say, that even though it took four of us, every egg poached was a perfect success!

To poach an egg, bring a wide mouthed pot of water to an almost boil. With a spoon create an eddy in the water. Break the egg into a small bowl and drop it slowly into the vortex of the eddy. Cook the egg for about four minutes – until the whites are set and the yolk still runny – and remove with a slotted spoon.

I also got to attempt making a Hollandaise Sauce. I followed Alton Brown’s recipe. I have to say, I thought it was going great! I enjoyed watching the sauce transform after each addition of butter. But adding lemon juice the second time caused my sauce to separate. If I whisked enough it came back together, and it tasted right too. Unfortunately, I made this sauce way too early. The rest of the Eggs Benedict elements were not ready. (And I had a very hungry infant requiring my attention.) When we came back to the sauce, there wasn’t any saving it. Happily though, no one missed the Hollandaise Sauce on their Eggs Benedicts!

There was yet a third new experience to try. Beets! I’ve had beets before (a caprese salad w/ roasted golden beets), but I’d never worked with them myself. I followed this tutorial to roast them. (The left over beets were used in smoothies! If you decide to put roasted beets in a smoothie, note that a little bit goes a long way, the flavor tends to over power the other fruits/vegetables.)

Roasted Beet Eggs Benedict

Ingredients:

  • 1 English muffin, halved and toasted
  • 2 slices Canadian bacon
  • 2 slices roasted beets (instructions linked above)
  • spinach leaves
  • 2 eggs, poached (instructions posted above)
  • salt and pepper

Steps:

  1. Assemble Eggs Benedict by placing a slice of Canadian bacon on each half of the English muffin. Top with the roasted beet and spinach leaves. Place the poached eggs on the top of the open faced sandwiches. Season with S+P.

Roasted Beet Eggs Benedict

To see other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!

Spinach and Ricotta Ravioli

For my first Valentine’s Day as a blogger I bring you the first dish I ever made for Stuart.

On our 1 year anniversary back in college I made him dinner. I was living in the dorms and my roommate with a car helped me get to the grocery store and to his apartment so that I could surprise him with dinner. I made ravioli, Caesar salad, and an apple crisp for dessert.

Everything turned out great – except the apple crisp. The salad was one of the prepackaged options from the store, so I couldn’t go wrong there. The ravioli came from a book, Teens Cook: How to Cook What You Want to Eat, that I was gifted before attending college. I think the apple crisp recipe came from that book as well, but I don’t remember. Oh, everything turned out fine and Stuart and his roommates ate it. But I was “forced” to use I Can’t Believe It’s Not Butter in place of real butter because apparently I was wrong to assume boys kept real butter in the fridge. Let me tell you, I could believe it wasn’t real butter and that not-real butter taste was only accented once baked in the crumble topping.

But I digress. This post is supposed to be about ravioli, not my abhorrence to fake butter.

For the blog I decided to try making heart shaped ravioli. And it worked!

Won ton wrappers are used in place of fresh pasta which makes it a super simple meal. Typically I’d use one sheet of won ton wrapper and fold it over, but when you’re cutting hearts out of it you need to use two sheets per raviolo. (I think that’s the singular to ravioli… eh, it sounds fun anyway!) The amount of filling you place inside each heart will depend on the size of your cookie cutter – you need to make sure you can seal the ravioli so the filling doesn’t escape while boiling.

Spinach and Ricotta Ravioli

Ingredients:

  • 15 oz ricotta cheese
  • 1 C julienned fresh spinach
  • 1/2 C shredded Italian blend cheese (or Parmesan)
  • salt and pepper, to taste
  • 1 pkg (12 oz) won ton wrappers (these can be found in the refrigerated area of the produce section)*
  • your favorite pasta sauce

*You will need two packages if making heart shaped ravioli

Steps:

  1. In a bowl combine cheeses and spinach. Season with salt and pepper to taste.
  2. Bring a pot of salted water to a boil while assembling the ravioli.
  3. If making heart shaped ravioli, use a cookie cutter to cut hearts out of each won ton wrapper. Place about 1/4 tsp of filling in the center of the heart. Dip your finger in water and run along the edge of the heart. Place a second heart on top and seal shut.
  4. If not making heart shaped ravioli, place about 1/2-1 tsp of filling in the center of each wrapper. Dip your finger in water and run along all four sides of the wrapper. Fold into a triangle and seal.
  5. Boil the ravioli in batches of 8-10 to avoid them breaking apart. Boil 3-4 minutes, or until they float. They will become slightly translucent.
  6. Heat your favorite pasta sauce and serve with ravioli. Garnish with freshly grated Parmesan or Asiago cheese if desired.

Hearts Ravioli 1 Heart Ravioli 2

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