christmas eve breakfast.

I found this recipe on dashandbella

BAKED BAGUETTE FRENCH TOAST

serves 4

You can soak this overnight but the texture will be more like a soufflé. If you do it 30 minutes before baking, it's a bit crunchier. But both techniques work well. You want the baguette to be stale but not as hard a a rock. You could save scraps in the freezer for a few weeks until you have enough for this dish. 

ingredients:

1 baguette, a bit stale

3 tablespoons butter

3 eggs

2 cups whole milk

2 teaspoons vanilla extract

2 tablespoons orange juice

1 teaspoon orange zest

pinch of kosher salt

3 tablespoons turbinado sugar

powdered sugar for the top

directions:

Preheat oven to 375°F.

Trim 1/2 inch off of each end of the baguette and feed scraps to the dog. Slice baguette in half. Cut into serving-size pieces (4-5" long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don't overlap the bread.

In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid . Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn't soak most of it up.

Make sure all pieces are cut-side up. Sprinkle turbinado sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty. Sprinkle with powdered sugar and eat right away (but it does reheat nicely).

generalkonferenz.

Cooks Country Cinnamon buns

Dough
3/4 cup warm whole milk (about 110 F)  Check temperature with a thermometer
1 packet (2 1/4 teaspoons) rapid rise or instant yeast
3 large eggs, at room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
Filling
1 1/2 cups packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, very soft
Glaze
4 oz cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Put rack in middle position and preheat oven to 200F.  When the oven reaches 200 F, turn it off.  Line a 13×9-inch baking pan with foil, allowing excess to hang over edges.  Grease or spray the foil with cooking spray

Combine the warm milk and yeast in a 2 cup liquid measuring cup and whisk until the yeast dissolves.  Whisk in the eggs.  In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornstarch, sugar and salt.  Mix briefly to combine.  With the mixer on low, slowly add the warm milk mixture in a steady stream and continue mixing until the dough comes together, about 1 minute.  Increase the speed to medium and add the butter, one piece at a time, until incorporated.  Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.  (If the dough is still wet and sticky after mixing 10 minutes, add flour, 1 T at a time (up to 1/4 cup), until the dough releases from the bowl.)  Turn the dough out onto a clean work surface and knead to form a smooth ball.  Transfer the dough to a large greased/sprayed bowl.  Cover with plastic wrap and place in the warm oven.  Let the dough rise until doubled in size, about 2 hours.
To make the filling: Whisk the brown sugar, cinnamon and salt together in a small bowl.  Turn the dough onto a lightly floured work surface and roll into an 18-inch square and spread it evenly with the softened butter.  Sprinkle the filling evenly over the dough and press gently.  Starting with the edge nearest you. roll the dough into a tight cylinder and pinch lightly to seal.  Cut the cylinder into 8 equal pieces (or 12 if you want smaller rolls) and transfer the pieces, cut side up, to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.  Make ahead:   After transferring the cut rolls to the greased pan, the buns can be covered with plastic wrap and refrigerated for up to 24 hours.  When you are ready to bake the rolls, let them sit at room temperature for 1 hour before baking as below.
Preheat oven to 350 F.  Bake the rolls (minus the wrap) for 35-40 minutes, or until they are deep golden brown, the filling is melted, and they are cooked through. While the buns bake, make the glaze by whisking the soft cream cheese, milk, vanilla and confectioner’s sugar in a medium bowl and set aside.  Transfer the pan to a wire rack and top the rolls with 1/2 cup of the glaze.  Let cool for 30 minutes then top with remaining glaze and serve.

rhababer.

Rhubarb Snacking Cake
by smitten kitchen

Cake
1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
1 1/3 cup (265 grams) granulated sugar, divided
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup (80 grams) sour cream

Crumb
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted

Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling).

Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside.

Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).

Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer.

Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.

spinatlasagne.

Spinach Lasagna

For the ricotta mix:
32 ounces ricotta cheese (One 2-pound container)
1/2 cup basil pesto
1 large egg
 
For the vegetables:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup shallots, finely chopped
1/4 cup all-purpose flour
3 cups milk
8 ounces cremini mushrooms, sliced
1 8-ounce jar of roasted red bell peppers, drained
1 pound baby spinach
9 ounces of no-boil lasagna noodles
4 and 1/2 cups mozzarella cheese, shredded

For garnish:
1/4 cup fresh basil leaves, thinly sliced

For the sauce: In a sauté pan over medium heat, melt the butter.  Add the shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the remaining minced garlic and the flour and toss to coat, stirring constantly, for about 1 minute.
- Slowly add the milk to the pan, and stir to remove any browned bits from the bottom of the pan.  Increase the heat to medium-high and cook, stirring occasionally, until thickened, about 7-10 minutes.
- Transfer the roux to a separate bowl, and  let cool for about 15 minutes.
- Once cooled, add the basil puree to the sauce and set aside.
- For the vegetables:  Return the sauté pan to the heat and heat 1 tablespoon of the olive oil until shimmering.
- Add the sliced mushrooms and cook until the excess moisture has evaporated and the mushrooms are lightly browned, stirring occasionally, about 8-10 minutes.
-  Transfer the mushrooms to a medium bowl.
- Add the bell peppers, blanched spinach, and salt and pepper to taste to the mushrooms, mixing well.
- For the lasagna: Preheat the oven to 375 degrees.  Lightly spray your baking pan with cooking spray.
- Assemble the lasagna by placing about 1/2 cup of the sauce on the bottom of the pan. Layer the noodles on top of this, followed by 1/2 cup of the ricotta, 1 cup of the vegetables, 1/2 cup of the sauce, and about 1 cup of the mozzarella.  Repeat this two more times.
- Pour the remaining sauce over the lasagna and sprinkle with the rest of the mozzarella cheese.
- Cover the pan with foil and bake until bubbling, about 45 minutes.
- Uncover the pan, and bake for another 15-20 minutes or so, or until the cheese is lightly browned.
-  Remove from the oven and let rest for about 15 minutes.
- Garnish with the fresh basil and serve immediately.
 

And the kids liked it! Liam thinks it's not quite as good as meat lasagna but still decent :) and the girls loved it. I will make this often! It's so good!

zitronenkekse.

Spoon-dent cookies with lemon curd
from Donna Hay magazine

Lemon curd

Cookie dough:
180g unsalted butter, softened
1 cup (200g) sugar
1 ½ teaspoons vanilla extract
1 egg
2 cups (280g) all purpose flour, sifted
½ teaspoon baking powder

Make the cookie dough: preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the egg and beat well. Using a spatula, stir through the flour and baking powder to form a dough. Roll 2 teaspoons of the mixture into balls and place onto prepared sheets 5cm (2in) apart.
Press deep dents into the middle of the balls with the back of a small teaspoon, wetting the spoon if the dough starts to stick – I though it was easier to do that with my index fingertip.
Fill each of the indents with ½ teaspoon of the cooled lemon curd and bake for 10-15 minutes or until golden.

Makes 35

lieblingsessen.

puff pastry tarts.

puff pastry

soft goat cheese

drizzle with honey

some pepper

tomato slice

thyme

sea salt

bake at 200 celsius for about 15 minutes.

tomaten-nektarinen-salat.

really ripe tomatoes

really ripe nectarines

basil

olive oil

balsamico

lemon juice

salt pepper

oh, so good.

crunchy black bean tacos.

Have I mentioned how much I adore black beans? We have been eating these tacos a lot lately. They are soooo good! The recipe comes from the cookbook Cornerstone Cooking. 

Crunchy Black Bean Tacos

Makes 8 tacos.Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

Directions:

1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

peanut butter cookies

Nutty Peanut Butter Cookies 
(from Cooks Illustrated)
 
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.


Makes approximately 3 dozen cookies 
2 1/2 cups unbleached all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon table salt 
1/2 pound butter (2 sticks), salted 
1 cup packed dark brown sugar 
1 cup granulated sugar 
1 cup extra-crunchy peanut butter , preferably Jif 
2 large eggs 
2 teaspoons vanilla extract 
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed) 


1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl. 

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated. 

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

black bean salad.

I have a serious crush on black beans. They might be the perfect food. We have been eating a lot of crunchy black bean tacos lately and since it as been so hot I was looking for some cold bean recipes. I found this on smitten kitchen and made it today. It is fantastic.

Black Bean Confetti Salad


2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
Juice of one lime
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne
Optional: If you’re the kind of person who loves cilantro, it’s a great match for this salad. (Since I am that kind of a person I used A LOT of cilantro)
Mix beans, bell peppers and white onion in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.

shrimp & sweet pepper dumplings.

zitronenkuchen.

fantastic.

Lemon Cake {via smitten kitchen}
Adapted from ‘Barefoot Contessa Parties!’

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F. Grease and flour a bundt form.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into cake pan, smooth top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cake is done, let it cool 10 minutes. Invert it onto a rack set over a tray, and spoon lemon syrup over cake. Let cake cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cake, and allow glaze to drizzle down the sides.

so good.

kuchen.

Marble cake, thickly covered with really good chocolate.

I bake it for every single birthday at our house and it seems to never get old.

German Marble Cake

300 g soft unsalted butter
275 g sugar
1 tsp vanilla
1 tsp rum extract
1 pinch salt
5 eggs
375 g flour
4 tsp baking powder

about 3 Tbsp milk

For the dark dough:

20 g cocoa powder
20 g sugar

about 2 1/2 Tbsp milk

Preheat the oven to 355 Fahrenheit, butter a bundt form.

Mix butter and sugar, salt, vanilla and rum extract, add eggs one by one (a minute each), sift the flour and add in two batches, alternating with the milk.

Spoon about two thirds of the dough into a buttered bundt cake form and add the cocoa, additional sugar and milk to the rest of the dough. Add the chocolate dough to the cake form and bake for 50 minutes.

Let the cake cool on a cooling rack, cover with melted chocolate and enjoy.

obatzter.

1 kleine Zwiebel (150 g), 250 g reifer Camembert, 50 g weiche Butter, 2EL helles Bier (alkoholfrei geht auch super), 1 TL Paprika, edelsüß, 1 Msp. gem. Kümmel, Salz, schwarzer Pfeffer, 1 Bund Schnittlauch zum Anrichten

Die Zwiebel schälen und sehr fein hacken. Den Camembert mit einer Gabel zerdrücken. Bier, Butter und Zwiebel untermischen.

Den Käse mit Paprika, Kümmel, Salz und Pfeffer würzen. Nach Belieben abschmecken.

Bis zum Servieren zugedeckt etwa 30 Min. durchziehen lassen und kurz vor dem Servieren nochmals abschmecken. Den Schnittlauch waschen, trockentupfen und in Röllchen schneiden. Den Obatzdn nach Belieben mit Schnittlauchröllchen bestreuen. 

1 small onion, 250 g camembert (if you can't find any brie might work), 50 g soft butter, 2 Tbsp beer (non-alcoholic works great), 1 tsp sweet paprika, very little ground caraway seed, salt, pepper, chives 

finely chop the onion. mash the camembert with a fork. add beer, butter and onion.

season the cheese with paprika, caraway, salt and pepper.

cover and leave on the counter for 30 minutes before sprinkling with chives and serving the cheese with your favorite bread.

bananenbrot jetzt auf deitsch.

       Bananenbrot  

Da die Amerikaner alles in Volumen, nicht in Gewichtseinheiten messen, habe ich das in der Übersetzung übernommen. Also nicht wundern.

Falls jemand ein grober Fehler oder so auffallen sollte, bitte wissen lassen. : )

• 500 ml Mehl
• 1 Teel. Natron
• 1 Teel Backpulver
• 1/2 Teel Salz
• etwa 200 ml Zucker
• 3 überreife Bananen, zermanscht
• etwa 70 ml Naturjoghurt
• 1 Päckch Vanille zucker
• 3 Esslöffel sehr weiche Butter
• 2 Eier

Ofen auf 180° Celsius vorheizen.

Mehl, Natron Backpulver und Salz in einer Schüssel mischen und beiseite stellen.

Zucker, Vanillezucker und Butter in einer großen Schüssel cremig schlagen, die Eier nach und nach (jedes Ei etwa eine Minute) während dem Mixen dazugeben.Dann die Banane und den Joghurt dayugeben und rühren bis eine gebundene Masse entstanden ist. Die Mehlmischung bei geringer Mixgeschwindigkeit kury einrühren und den fertigen Teig in eine gefettete Form ( etwa 23x12 cm) geben und 55 Minuten auf der mittleren Schiene backen. 10 Minuten abkühlen lassen und dann vollstandig kalt werden lassen. 

Lecker, lecker.

this week in the kitchen.

A little late but here its is:

Monday: gourmet leftovers.
Tuesday: this is a maybe too honest record of what I fed my children today: chocolate müsli, rye bread with strawberry jam (a lot of it), quesadillas, an entire quart of yogurt, a lot of red peppers, carrots and celery sticks, chicken satay with peanut sauce and a whole lot of chocolate cake. In my own defense: I just didn't want cook and I knew that Ethan and I would go out for Indian food (Bombay House, it has been way too long) with friends, so at least the two of us would have real food. Also, it is my impression that my children want food every 12 minutes. I'm sick of it.
Wednesday: spaghetti with asparagus and lemon cream and a big mixed greens salad
Thursday: vegetable soup
Friday: Pizzeria 712 which we had to skip last week due to a quick but not so fun encounter with a stomach bug.
Saturday: Ethan has to work, so honestly: leftovers or sandwiches, whichever requires less effort on my part.
Sunday: Ethan's Crêpes.


edit:
Here is the recipe for the pasta.

Spaghetti with asparagus and lemon cream
from Donna Hay's cookbook, off the shelf

1 1/2 c cream (I replaced some of the cream with milk)
1 1/2 c chicken stock
1 tsp grated lemon zest
1/4 c lemon juice
3/4 c freshly grated parmesan cheese
14 oz spaghetti
1 lb asparagus, trimmed
1/4 c chopped parsley
sea salt and freshly ground pepper

Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan cheese and cook for another 10 minutes or until the sauce has thickened.

Place the spaghetti in a large pot of lightly salted boiling water and cook until al dente. Drain.

Cut the asparagus into thirds and steam over boiling water until tender.

To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt.

Serves 4.