pickles&piglets

Chocolate Cracked Earth (flourless chocolate cake): the recipe

Ingredients

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs- this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25* minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy. (I added a splash of vanilla extract to the whipped cream.)

Serve at room temperature dusted with confectioners’ sugar and topped with whipped cream.

*adapted from Tyler Florence’s recipe. (I actually baked about 20 minutes longer than the suggested time, taking me to about 40 minutes. This yielded a lovely, springy, and moist cake.) Serve this at your next dinner party!

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RUMBLE BARS: the recipe

Sometimes, a girl just needs to have chocolate..and LOTS of it. On my day off last Thursday, I decided that I’d been a very good girl with my diet lately and I needed a reward. So after a solo lunch at CRU, a raw, all-natural food restaurant in Silver Lake, I moseyed on over to Trader Joe’s for some ingredients. Now, I love to bake and make things from scratch and it’s been a VERY long time since I made things from a box, but I came across a recipe for these Rumble Bars in the Trader Joe’s website that I’ve been meaning to try out. So here it is. (TJ’s calls them Rumble Cakes, but I found the consistency to be more brownie-like. They’re definitely more dense than what I think cakes should be..so I called them bars instead).

1 stick unsalted butter
2 eggs
1 box TJ’s Truffle Brownie Mix
1/4 cup TJ’s Dried Tart Montmorency Cherries
1/4 cup walnuts
1 box TJ’s Frozen Chocolate Chip Cookie Dough

Preheat the oven to 350°. Bring the butter to room temperature and combine the eggs with the butter and whisk/ mix. Slowly add in the brownie mix. Once the mixture is uniform, add in the cherries and walnuts; set aside. Lightly grease a brownie pan and place the chunks of cookie dough sporadically around the bottom of the pan (there may be a few pieces of cookie dough left, do with them what you must). Pour the brownie mix over the top, evenly coating the cookie dough. Cover with aluminum foil and bake for 45 minutes or until you can stick a toothpick in the center and it comes out clean. Enjoy!

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Quinoa, corn, black bean & red pepper salad: the recipe

Last week, I couldn’t believe how much junk The Man and I ate. It was disgusting (at one point, I have to admit, we went to three different fast food places in one day! AGGGGH!) Then, last night, guilt-stricken, I watched the first part of an eye-opening documentary, “Forks Over Knives” (I’ll finish the rest tonight), which my meat-loving sister-in-law recommended. She actually turned vegan after watching it. It really did make a lot of sense, and I was inspired to include more plant-based foods into my diet.

So today I made this beautiful and colorful quinoa salad. Quinoa is a nutty grain from South America and its flavor really comes out in this dish. The addition of black beans makes this a pretty complete meal, I would say. I didn’t even miss the meat! (Although it would be a nice side to some grilled chicken or carne asada!)

Anyway, enjoy…and I hope you also get inspired to take care of yourselves and eat more healthfully.

Ingredients

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 red bell pepper, roasted and chopped
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir roasted red bell pepper and corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

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Nutella Gelato: the recipe

I’m sick today (sniffles and such)…but that didn’t stop me from making this rich Nutella gelato. This recipe is different from my other ice cream recipes, in that it uses eggs for the custard.

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Nutella
1/2 cup toasted hazelnuts, crushed, for garnish (I didn’t have any)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer (VERY IMPORTANT TO CATCH ANY LUMPS!) over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

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Pasta Primavera with Oven-Roasted Vegetables & Pancetta: recipe

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
Pancetta, cut into cubes (this one is optional. I just added some for the bacon-y flavor)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)…I used tri-color Rotini
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables, pancetta with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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Italian Wedding Soup: the recipe

I used to think Italian Wedding Soup was soup traditionally served at weddings in Italy. But of course, Wikipedia schooled me. The term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which is a reference to the fact that green vegetables and meat go well together.

Anyway, this is what I cooked up today. Adapted from Giada’s recipe. It was actually super simple! I have never made meatballs before and these were quick and very yummy. The original recipe called for 1/2 pound ground beef and 1/2 pound ground pork, but since this girl doesn’t eat piglets (my blog name, Pickles&Piglets, are actually silly nicknames given to me), I decided to omit the little oinkers. I also didn’t have any bread at home, so I used store-bought breadcrumbs (I just eyeballed the amount). And for next time, I think I will add some of those teeny pasta bits to add more substance…but if you serve this with some crusty bread, this will be a winner!

Ingredients

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces (like I said, I used breadcrumbs)
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork (omitted this for myself and instead used ground beef)
Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

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Chocolate-Mint Ice Cream: the recipe

I know, I know, it’s boots and Snuggie weather, but nothing could stop me from churning up this minty chocolate ice cream for my favorite guy the other day ;) It’s another version of the mint-chocolate ice cream iMade a few months ago. This baby has a chocolate base with crushed up Andes chocolate mint candies. He really liked it…and I hope you do too!

Oh by the way, in efforts to up the health factor of this ice cream, I added a half cup of chocolate Muscle Milk Lite :) It is, of course, optional.

Ingredients

2 cups heavy cream, chilled
1 cup whole milk, chilled (I subbed 2% milk)
1/2 cup chocolate syrup
2 tablespoons sugar
1 teaspoon peppermint extract (I also added 1/2 teaspoon vanilla extract)
1/2 cup crushed Andes® chocolate mints (about 15 mints)

Instructions

Combine heavy cream, whole milk, chocolate syrup, sugar, peppermint and vanilla (not mint candies) in a medium mixing bowl and combine until well blended. Pour into ice cream maker. Turn the machine ON and let mix until mixture thickens, about 20 - 25 minutes. Add crushed chocolate mint candies to ice cream during last 5 - 10 minutes of mixing. Transfer to an air tight container and place in freezer until firm, about 2 hours.

Servings

Makes 10 1/2-cup servings

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Devilishly Delish Pumpkin Pie Ice Cream: the recipe

Hey everyone, Happy Halloween! It was so great to see all the ghouls and goblins come out today. I went to the gym earlier and there was a sweaty gnome doing chest presses with a barbell. Haha!

Anyway, it was about 90 degrees in sunny SoCal (I wasn’t about to torture myself by turning on the oven and baking either!).. so I decided to scare up a wonderfully cool treat. Here’s the recipe for Pumpkin Pie Ice Cream. I was able to find most of my ingredients from TJ’s. Also a MUST TRY: Trader Joe’s Cinnamon Graham Crackers. I have never had them before and I think they’re yummy broken up into bits and pieces in this ice cream. Enjoy..and be safe out there!

Ingredients

1-1/2 cups whole milk (I used non-fat)
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger (I used less because I’m not much of a ginger fan)
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers (try Trader Joe’s Cinnamon Graham Crackers)

Instructions

In a medium mixing bowl, use a hand mixer on low speed (I actually just used my amazing arms) to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If you like a firmer consistency, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

Servings

Makes about fourteen 1/2-cup servings

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MORE-THAN-SIX-SERVINGS-LENTIL-SOUP Recipe

Nothing says love like a bowl of soup.

Last week, on one of the first chilly nights since the summer, I made an amazing lentil soup (the first time I’ve ever cooked with lentils, by the way) which turned out to be so delicious. I love that it’s super simple to make, easy on the wallet, and yields MORE than what the recipe really said. Plus, let’s not forget that it’s actually good for you! Surprise your loved ones with this easy, yummy-in-their-tummy soup. Then..cuddle up!

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. (I actually simmered for longer to let all the flavors meld…)

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

By the way, I served this with baked garlic-Parmesan toast. Yummy…

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01st
August

FAVORITE BLOG ALERT!

This is one of my most favorite blogs. Whatkatieate.blogspot.com is by Katie Quinn Davies, a professional photographer based in Sydney, Australia. She has some of the most inspiring, beautiful, and hunger-inducing food and drink photography I’ve ever seen.

Hmm.. maybe I should get a better camera…

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RECIPE: Sun-dried Tomato & Mozzarella Cheese Focaccia

Have you guys seen the 1964 film, “Marriage Italian Style”? Sophia Loren is gorgeous and is totally the leading lady of Italian cinema. She was so elegantly inspiring and was so hilarious and heartbreaking as the main character, Filumena.

Anyway, movies make me hungry so this afternoon, I baked this sun-dried tomato and mozzarella focaccia. I wish you can smell this!

RECIPE: Mint & Chocolate Cookie Ice Cream

I’m not a mint & chocolate girl, but someone asked me to make them a special batch. So here it is. I used 2% milk instead of half-and-half to cut down on the fat content (also a special request). I also opted not to use the green food coloring. Yummy, I must admit…and very refreshing!

RECIPE: Cookies and Creme Ice Cream

My most recent obsession: homemade ice cream. This is probably one of my favorite creations so far.. Cookies and Creme. It really does taste like Breyer’s version. Mine is super simple to make and doesn’t require any eggs.

NOTE: Even without the eggs, this is my full-figured, no-shame recipe. It totally yields a creamier consistency. For those trying to watch their figures, well..stay tuned. I’m working on the lighter version.