Each afternoon when the boys come home from school, they have one thing on their minds: food.

“Mommy, I’m hungry.”

“Mommy, when are we going to eat?”

“Mommy, what’s our snack today?”

“Mommy, I’m starving. What’s for dinner?”

“Mommy, I don’t like that.”

“Mommy, I just want a lollipop for dinner.” (When Monkey Boy said that, I had to look away so he wouldn’t see me giggle.”)

Yes, we’ve heard it all, and some days trying to plan a dinner that all my picky eaters will eat makes me want to pull my hair out. Fortunately a recent experiment with pork tenderloin in the slow cooker turned out very well and all three boys ate that meal with gusto. I mixed up some Cajun spices and rubbed it all over the tenderloins, browned them, browned the onions, then slow cooked it all with white wine, potatoes, and carrots until the meat was fork tender. Michael and the boys went back for seconds and we have enjoyed the leftovers for lunch, too.

As Michael and I talked about how good the dish tasted we also bounced around ideas for different rubs, and I listed some of our ideas below. As for the vegetables, I used what we had on hand while doing a little vegetable bin clean out, but I think this could also be terrific with sweet potatoes, cauliflower, or parsnips.

One of the great things about this preparation is the extra flavor that comes with using white wine to deglaze the pan after browning the tenderloins and the onions, and you’ll need to use a standard skillet to get that beautiful brown, crusty coating (fond) on the pan. Nonstick pans typically inhibit the development of fond, though some manufacturers of higher end nonstick pans claim their products don’t. I think it depends on the pan and type of nonstick coating used, though admittedly I don’t have an arsenal of nonstick cookware to test that theory, but it would be a fun project sometime.

SLOW COOKER PORK TENDERLOIN

Serves 9 to 12.

Equipment

large skillet (not nonstick)
6-quart slow cooker
instant read thermometer

Ingredients

2 pounds (~900 g) pork tenderloin
canola oil
spice rub (Your choice, see ideas below.)
3 medium onions, halved and sliced
3 pounds (1.3 kilos) Russet potatoes, peeled and cut into bite-size chunks
1 pound (454 g) baby carrots (or carrots cut into baby-size pieces)
1-1/2 to 2 cups (360-480 ml) dry white wine

Preparation

1. SPICE MIX: Pour ingredients into a shaker jar, put on the lid, and shake well. Store with other spices in a dark place.

2. PORK: Trim the pork tenderloin of any silver skin. Sprinkle some Cajun seasoning all over each tenderloin, rubbing it into the meat. Heat the skillet and pour in a few tablespoons of canola oil, just enough to cover the bottom of the pan. Place two of the tenderloins in the pan, keeping them slightly apart. Brown over medium to medium-high heat (heat level 6 on my cooktop), turning the tenderloins as they cook. Place the browned tenderloins in the bottom of the slow cooker, add the potato chunks and carrots and cover with the lid.

3. Cook the onions in the hot skillet until they are browned around the edges, but not fully caramelized, and add to the slow cooker.

4. Deglaze the pan with 1 cup of the white wine, then pour the drippings into the slow cooker. Add another half cup or so of white wine to the slow cooker, making sure there is enough in the bottom to keep the meat moist while cooking.

5. Cover and cook on low for about 7 hours, or on high for about 4 hours. For even cooking, about 2 hours before serving I pull out the tenderloins with tongs and let the vegetables fall into the bottom, place the tenderloins atop the vegetables, then recover. (Our slow cooker has an auto setting, which starts on high then automatically switches to low once cooking temperature has been reached, thus reducing cooking time by an hour or so.) When fully cooked the largest piece of tenderloin should register 160° F/71° C with an instant read thermometer (safe cooking temperature). The last time I made this the thermometer registered 165° F/74° C, and the meat was tender, juicy, and fell apart with a fork.

6. Slice and serve with the vegetables and broth.

Spice Rubs

CAJUN
2 tablespoons salt
2 tablespoons cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder

CREOLE (Emeril’s Essence)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

MEXICAN
2 tablespoons chili powder
2 teaspoons brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 to 1 teaspoon chipotle pepper
1/2 teaspoon salt

MOROCCAN
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon garlic powder
1/4 teaspoon ground cloves

INDIAN
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
1-1/2 teaspoons ground black pepper
3/4 teaspoon ground cardamom or seeds from about 8 pods, crushed
3/4 teaspoon ground cayenne pepper
3/4 teaspoon ground turmeric

More Slow Cooker Recipes

More Pork Tenderloin Recipes From Around the Blogs

Panini Happy – Breaded Pork Tenderloin Panini

Bell’ alimento – Napa Valley Stuffed Pork Tenderloin

Simply Recipes – Chipotle Citrus Marinated Pork Tenderloin

White on Rice Couple – Grilled Pork Tenderloin Stuffed with Swiss Chard and Pineapple

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My husband Michael, the engineer (aerospace, not trains), is the designer for all our sons’ birthday cakes. He’s a big fan of Duff Goldman and watches Ace of Cakes often trying to pick up any tips he can. We only tackle cakes like this three times a year and we are definitely not pros. I bake the cakes and whip up the frosting and fondant and he does all the assembly and decorative work. Here’s his story on how we made the Toby train birthday cake.

A week before our oldest son’s birthday we thought we were going to make a monster truck cake which he had been talking up for weeks, but before that he had talked about a Penguins of Madagascar cake, which admittedly was going to be difficult. Then he abruptly changed his mind and said with certainty that he wanted a Toby train cake. We thought he might have been influenced by seeing his brother’s Percy cake back in September, as we later found out when presenting the our final creation that Toby was number seven and he was turning seven. Ah the logic of youth…

Fortunately I was able to leverage my experience with the Percy cake on this venture, and once again we found our model in the boys’ train play area. The great advantage of using the model and the foam base is that it can easily be scaled up or down based on the predicted size of the party. Since we were going to have a smaller crowd for this event we scaled the cake down a bit. With Toby being rather square, we decided two 9 by 13 chocolate cakes would be the amount we needed.

Measuring Toby, I determined we needed a cake platform of 12 long, 5 inches wide, and ran everything else based on these calculations. Using the one inch foam sheets available at your local home supply store, I cut out three 12-inch x 5-inch blocks, and a couple of 3 x 3 pieces to act as supports between the wheels. This time I also decided to carve out foam wheels instead of using rice crispy treats, which didn’t work as well as we hoped for the Percy cake. For the wheels I started out with two, 4-inch squares and then using an X-acto or box cutter shaved them into 4-inch circles using a plastic lid of the same size to pencil trace a guide line on the foam. Since Toby’s wheels are concealed I cut the two circles in half to have four half wheels.

Using masking tape and two chopsticks I assembled the base. These could also be glued if you have time to work ahead. This time we also cut a piece of cardboard the same size of the cake base, enveloped it in plastic wrap to function as a barrier between the cake and the foam. I taped this on top of the foam base.

I then coated the entire base in frosting, using black for the wheels and gray for the layers between the wheels and the cardboard platform. Holding the chop stick stubs came in handy for this part. Be sure to coat all the foam including the underside because touching up areas that show through at the end after the cake is assembled is extremely difficult.

A NOTE of CAUTION here: I strongly recommend you place the base on the final serving tray before assembling the cake layers above. These creations have a tendency to be top heavy and I nearly lost my completed cake four hours later while trying to transfer it from the construction area to the serving plate. We think pizza pans are ideal for this, but you can also use plywood covered with aluminum foil. A thick decorator plastic would also work, many versions are available at local hobby/arts and crafts stores.

We used standard white butter cream between the layers because we had quite a bit extra, but chocolate would be better. I stacked three half sheets and trimmed the top to give is a bit of a curve. Since Toby’s exterior is made of wood we coated the outside of the cake in chocolate frosting, including the top. I then rolled out a layer of gray fondant for the top, then also used the same fondant for the face.

I still find making the face one of the hardest parts of the Thomas train cakes. This time we added some canola oil to the exterior to help with the cracking we had on the Percy cake. I tried a slightly different method this time, but still wasn’t entirely happy with the result as Toby’s face still sagged and cracked. If I do another engine cake I’ll use oil or Karo syrup to keep the face smooth and I will also play with it for a week or so ahead of time to get it right, maybe practicing with molding clay first then with fondant. One thing that does help with cracking and sagging is to put the face on the cake at the last minute before presenting and serving. Modeling chocolate might also work but we would need to spend some time researching this.

I finished up the detail work using colored frosting and a Wilton #3 tip. Something we wish we had done is rake the frosting with a fork to make it look more like a wood exterior, but we have noted that for next time.

Frosting

Below are the frosting quantities, which may vary slightly depending on how thick you apply it. You can make extra frosting and have leftovers for other uses, or you can start with the quantities listed and make more if needed. If you make two full batches of vanilla buttercream you should have plenty with a little left over. We find using Wilton frosting colors help keep the colors consistent if you have to make another batch. Colors do tend to darken after resting a day.

• 1-1/2 batches of chocolate frosting (see below). (We ended up using vanilla buttercream between the layers because we had extra and didn’t want it to go to waste, but chocolate is definitely better.)
• 1-1/2 cups (1/2 batch) of vanilla buttercream tinted gray, use a toothpick dipped in black Wilton color and add slowly.
• 3 cups (1 batch) of vanilla buttercream, tinted black.
• 1/4 cup vanilla buttercream, tinted yellow (for number 7).
• 1/4 cup vanilla buttercream, tinted red (for number 7).

Plan Ahead Tips

• Make the marshmallow fondant up to 30 days ahead. Keep wrapped tightly in plastic wrap and store in dry place (not refrigerator).
• Bake the cakes up to one day before and allow them to cool completely. Freezing them for about 30 minutes before assembly makes them easier to carve.
• Make the frosting up to three days before. Mix one batch at a time and color as you go. Cover the surface with plastic wrap and store in the refrigerator. Allow to come to room temperature before frosting the cake.

A Word on Fondant

You can use fondant for the cake rather than buttercream, either purchased or homemade. Zoe of Zoe Bakes (one of my favorite bakers) has a tried and true recipe for homemade fondant or you can use the marshmallow fondant recipe below. Fondant gives the cake a professional-looking, sleek, smooth surface, but no one in our family will eat it, so that’s why we skip it.

(A tired Michael around 2 a.m.)

TOBY TRAIN BIRTHDAY CAKE

Serves 20 to 30, possibly more depending on serving sizes.

Equipment

Toby train toy or book with photo
2 (9×13) cake pans, greased with a layer of parchment in the bottom
stand mixer with paddle attachment (or hand mixer and large bowl)
foam, approximately 2 feet (61 cm) x 3 feet (91 cm)
wax paper
masking tape
box cutter or X-Acto knife
32-ounce yogurt container lid (as pattern for the wheels)
3 chopsticks
small hammer
1 large pizza pan or serving platter
5 #3 piping tips + couplers
5 quart-sized freezer bags (for piping frosting)
angled frosting spatula
toothpicks (for portioning gel colors)
popsicle stick

Ingredients

chocolate cake or other cake of your choice (make 2 9×13 cakes)
chocolate frosting (1-1/2 batches, no shortening or with shortening, see below) *We only use shortening when the weather is really hot and humid.
vanilla frosting (no shortening, make 2 batches) OR
vanilla frosting (with shortening, make 2 batches) *Again, we only use shortening when the weather is really hot and humid.
marshmallow fondant (recipe below)
no-taste red frosting gel color
yellow frosting gel color
black frosting gel color

MARSHMALLOW FONDANT

Adapted from a post on Wilton.com forums.

Equipment

microwave safe bowl OR 2-quart pot
silicone spatula
rolling pin (for rolling the fondant)
toothpick (for dipping the gel color)
food service gloves

Ingredients

1 cup mini marshmallows, packed well
1 tablespoon water
1-1/2 cups confectioners sugar

COLOR
black frosting gel color

Preparation

1. Put the mini marshmallows in the microwave safe bowl and add the water. Cook in the microwave for 20 seconds, just until they soften and look puffy. If you prefer to do it on the stove, put the marshmallows in a 3-quart pot and add the water. Cook and stir over medium-low heat until the marshmallows look soupy.

2. Add the confectioners sugar and stir using the silicone spatula until the mixture is fully incorporated and no longer sticky. It will get stiff.

3. Sprinkle more confectioners sugar on a work surface and spoon the marshmallow mixture onto the surface. Coat your hands with confectioners sugar and knead the dough until it is smooth, about 5 minutes.

4. Set aside a small amount, equal to about 3 peas. Do not tint.

5. GRAY: (Note: Wear the gloves while coloring the fondant.) Add a tiny amount of black gel color a little at a time and knead it in with your hands. Don’t add too much, you want the color to be pale gray. The color will look streaked at first, then will become more consistent as you work it.

6. If you make the fondant a day or more ahead, roll it into balls and wrap each piece tightly in plastic wrap and store in zip plastic bags to keep it fresh. Do not refrigerate. If it’s well-wrapped, this marshmallow fondant will keep at room temperature for up to 30 days.

CHOCOLATE FROSTING

Make 1-1/2 batches of either recipe.

Ingredients

CHOCOLATE BUTTERCREAM  (with shortening)
Adapted from Wilton.

1/2 cup (1/2 stick/195 g) trans fat free shortening
8 tablespoons (1 stick/113 g) unsalted butter, softened
1 teaspoon vanilla extract
3 ounces (85 g) Ghirardelli 100% cacao baking squares, melted, or 3/4 cup (82 g) cocoa powder, sifted
16 ounces (454 g) confectioners sugar, sifted
2 to 4 tablespoons cold milk (Amount depends on humidity and whether you chose the melted chocolate or cocoa powder.

CHOCOLATE BUTTERCREAM (no shortening)
Adapted from America’s Test Kitchen.
8 ounces (227 g) semi-sweet or dark chocolate, melted
1 teaspoon vanilla extract
pinch of salt
2-1/2 sticks (20 tablespoons/283 g) unsalted butter, softened
2 cups (260 g) confectioners sugar
2 tablespoons cocoa powder

Chocolate Frosting (with shortening) Preparation

1. In the bowl of the stand mixer at medium speed, cream together the shortening and butter until smooth.

2. Add the vanilla extract and melted chocolate and stir until thoroughly combined.

3. Add the sifted confectioners sugar, one cup at a time, scraping down the bowl between each addition.

4. Add the milk one tablespoon at a time, just until the frosting is creamy, not runny. You may not need all the milk. Whip at medium speed for about 1 minute to combine all the ingredients thoroughly.

5. Use promptly or refrigerated with plastic wrap pressed onto the surface. Allow to come to room temperature and whip again before using.

Chocolate Frosting (no shortening) Preparation

1. Stir together the melted chocolate, vanilla, and salt in a bowl until the salt dissolves.

2. In a stand mixer with paddle attachments, beat the butter until it is smooth, about 30 to 60 seconds. In a bowl, whisk together the confectioners sugar and cocoa powder. Reduce the mixer speed to low, then slowly add to the butter, beating until smooth, 2 to 5 minutes.

3. Beat in the melted chocolate mixture. Increase speed to medium-high and beat until fluffy, 4 to 8 minutes.

ASSEMBLY

1. COLOR THE VANILLA BUTTERCREAM: Tint the frosting as you make each batch. (You can do this up to 3 days ahead.) You’ll need the following amounts:

• 1 batch (3 cups) black frosting
• 1/2 batch (1.5 cups) gray frosting
• 1/4 cup (0.75 cups) red frosting
• 1/4 cup (0.75 cups) yellow frosting
• 1/2 batches (1.5 cups) white frosting (only if you want to use between the layers)

2. MAKE THE BASE: Cut the foam into 2 pieces (5 inches x 12 inches/12.5 cm x 30.5 cm), 1 piece (3 inches x 12 inches/12.5 cm x 30.5 cm), and 2 pieces (3 inches x 3 inches/8 cm x 8 cm).  Stack them as shown. Wrap masking tape around them to hold together.

3. Cut the cardboard platform piece, wrap in plastic wrap, and place it on top. Use a small hammer to drive two chopsticks through the foam to stabilize the pieces.

4. Coat wheels and base area under the platform with black frosting.

5. Coat the foam layers with gray frosting.

6. Cut each 9×13 cake in half lengthwise and place one half on the cardboard platform. Do this carefully since you have to push the cake over the chopsticks. Apply a layer of frosting, then repeat with two more cake halves. Shave a little cake off the top to give the edges a rounded look. (Not shaved in photo.)

7. Coat the cake layers with chocolate buttercream.

8. TOP: Cut off about 1/3 cup of the fondant and set aside. On a board sprinkled with confectioner sugar, roll the large out the fondant in a 5 x 13-inch rectangle. Trim the edges to square them off, the lay it on top of the cake. Trim as necessary.

9. FACE: On the board, roll out the smaller piece of fondant, making a square about 4 x 4 inches. Trim the edges to square them off. Roll three little pea-sized balls of fondant and place them under the face in the locations for the nose and cheeks. Divide the small piece of white fondant into three equal pieces, then flatten two of them into circles for the eyes. Trim as necessary. Roll the other white piece of fondant into a small snake for the mouth. Lightly dampen the face where the eyes and mouth will go, then gently press them into place, curving the mouth slightly to make Toby smile. Pipe round black circles on the eyes. Dip the end of the popsicle stick, just barely, into the black gel color, then press into the face to make the eyebrows. Poke a chopstick in Toby’s nose to make two nose holes.

10. DETAILS: Fit the piping bags with couplers and tips, then fill each with one of the five different buttercream colors. Pipe the black window, door, end details, and wheel details. Pipe the gray details on the base and the bars on the doors. Pipe the yellow 7, then pipe the red around it. Finally, pipe the chocolate details on the sides and ends. (See the 360 views below.) You can also add the yellow and black details on top, just follow your model.

11. Just before serving, mount the face. Pipe frosting on the back of the face, going around the square about 1/4 inch away from the edge, then fill in the middle. Be careful not to press on the face or it will smoosh. Carefully pick it up and place on the end of the cake, then gently press against the edges and corners to seal it in place.

360° Views

More Kids Birthday Cakes

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Snow falls occasionally here in Northern Virginia, usually no more than about 4 or 5 inches at a time, and it’s a chance for fun followed by a quick melting, but we have more than our normal share of snow this winter. We still have plenty of snow on the ground leftover from the back-to-back blizzards two weeks ago, which dumped almost 30 inches on us. The DC area set a new record for winter snowfall, beating the previous record set in the winter of 1898-99, and our county has received over 75 inches this winter, far above our average of 23 inches.

Just yesterday I finally saw some grass peeping out from beneath its heavy white blanket, a sign that our winter may yet return to normal. Though the snow is down about a foot from a week ago, the garden is still buried and we haven’t been able to start spring preparations. I predict a very messy mud season to come.

Summer seems very far away.

Though we are frozen indoors this winter, we have been able to enjoy the fruits of summer using the garden produce we preserved during the season. In summer and autumn we process large amounts of homegrown basil into pesto and freeze it in small containers for winter meals. This month we experimented with our frozen sun-dried tomato pesto in hummus, a variation on our slow roasted tomato hummus, but a basic basil pesto will also work. Though we have months to go before smelling the scent of fresh basil in the garden again, the flavor reminded us of the warm summer to come.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Nate and Annie of House of Annie have graciously volunteered to help out with Grow Your Own while we tend to some family matters this winter, and they are our hosts for this round, so be sure to visit their blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

PESTO HUMMUS

Makes about 3 cups.

Equipment

food processor

Ingredients

1 (15 ounce/425 g) can garbanzo beans, drained and rinsed
1/4 cup tahini (I prefer Ziyad brand, but any will do.)
1/2 cup sun-dried tomato pesto
3 or 4 cloves garlic, minced
2 to 3 tablespoons extra virgin olive oil

Preparation

In the bowl of the food processor, add the beans, tahini, pesto, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the seasoned olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Serve with raw vegetables, whole wheat pita chips, or baguette slices, and also good as a sandwich condiment.

Other Hummus Recipes

More Hummus Recipes From Around the Blogs

101 Cookbooks – Hummus en Fuego

Pinch My Salt – Roasted Red Pepper Hummus

Gluten-Free Goddess – Jalapeño and Lime Hummus

No Recipes – Hummus with Caramelized Onions

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Thanks for reading this blog through a feed! Copyright © 2005-2010 Andrea Meyers: cooking, gardening & four hungry guys.

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This is a guest post from my husband, Michael, who travels the world and brings home stories of his many culinary adventures.

During a December business trip to Philadelphia with friend and fellow carnivore Garth Jenson, I realized the shipyards where I was giving a briefing was a mere three miles from what many would consider the Mecca of cheesesteaks, the quaint part of the city where two world renowned competitors stake their turf across a busy intersection. Garth and I couldn’t let this opportunity pass by. We had to settle the matter for ourselves: which was better, Pat’s King of Steaks or Geno’s Steaks. Both are open 24 hours a day seven days a week, which makes you wonder how many cheesesteaks they sell at 4 a.m. on a Sunday.

We were lucky enough to find a spot along the park across the street from Pat’s. The air was crisp but that didn’t sway the faithful from making the pilgrimage to the land of beef and cheesesteak. A bit of reconnaissance was in order since we didn’t want to look like the newbies we were. We quickly scanned the menus and listened to a series of regulars walk up to the window and order. To slow down the process in front of a line of hungry people is definitely frowned upon.

We decided to make the bout as fair as possible. Garth would order one cheesesteak and I would order the other, then we would split them so both could savor what Pat’s and Geno’s had to offer and make our own decision.

We went to Geno’s first. Like its website, Geno’s is flashy: the sign is bigger than Pat’s, they have a police memorial walk, and the inside of the overhang is lined with pictures of the famous and slightly famous smiling with the owners or workers. Garth ordered a “Wiz wit,” which for those in the know is a cheesesteak with Cheese Whiz and onions. Before going on this trip I had surveyed the office and gotten opinions about whether to go with cheese slices or the Wiz, and based on the responses I determined the Wiz was more authentic, and Garth agreed. The Geno’s cheesesteak order came out about as fast as Garth paid.

We then crossed the street to Pat’s, which is less glitzy than Geno’s. I ordered a Wiz wit and then asked about a drink and was motioned to the window to the left. Seems they have the process down to a science and use the same procedure whether you are the only person in line or there with a hundred new friends. The Pat’s cheesesteak came out open faced and appeared to have twice the meat of the Geno’s version. Both were the same price, $8.25. We later learned that Geno’s hollows out their buns which would account for the apparent difference in size.

We sat down at one of the red metal picnic tables and laid the competition side by side. Since neither offered knives, we had to make do splitting the sandwiches with two plastic forks, not so easy when you are starving, so bring a knife if you plan to do your own throwdown.

The Verdict

First the Pat’s cheesesteak: they say it’s the bun that makes the difference in getting a cheesesteak in Philly and a replica anywhere else. Pat’s bun seemed Italian and had a thin crunchy layer to it. The Wiz was light and not overbearing, the steak was thin-sliced and juicy but not dripping like an Italian beef sandwich you get in Chicago. One thing Pat’s offers that we didn’t see at Geno’s was a pepper bar, with both the round Italian and what looked like thin Thai peppers, as well as mustard and catsup squirt bottles. I slid in a couple of the Italian peppers which was a nice addition of texture and flavor.

Now the Geno’s cheesesteak: the bun is also Italian in style with three slits in the top. The bread was soft but didn’t give when you bit into the sandwich like the Pat’s version did. The amount of Wiz was slightly less than Pat’s, and the meat was more prominent. Garth and I both agreed the meat had more flavor to it, as if beef stock was added during cooking.

In the end it was close, but Garth and I agreed Geno’s edged out Pat’s slightly due to the flavor of the meat. We’ve heard there are better cheese steaks in Philly, and that may very well be the case, but that will have to be a future throwdown which both Garth and I are eager to take on.

Getting There

Geno’s Steaks
1219 S. 9th St.
Philadelphia, PA 19147

Pat’s King of Steaks
1237 E. Passyunk Ave.
Philadelphia, PA 19147

Both open 24/7, cash only.

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So finally, weeks and weeks later, I got around to making these again during the brief period between the now infamous DC Snowmaggedon of 2010 and the current blizzard. As I write this morning I peek out our windows and see heavy snowfall mixed with gusty winds that whip up the snow to occasional whiteout. Fortunately the power is still on and the English muffins, though still not perfect, at least this time were edible and a hit with the family. We warmed them up and slathered on salted butter and a delicious tart cherry jelly that my sister sent for Christmas, and we were thankful for being together safe and warm.

Thanks as always to Nicole of Pinch My Salt for organizing the BBA Challenge. For more bread inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.

More Breads from the BBA Challenge

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Nutella lovers around the world, it’s time to celebrate World Nutella Day! The brainchild of Sara Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day started in 2007 and gave fans of the delicious chocolate hazelnut concoction a chance to share their devotion in whatever form seemed fit, whether spread on toast, crepes, rice crispy treats, put it in a king cake, or just licked off a spoon (my personal favorite).

I only buy a jar of Nutella once a year as a special treat and we try to make it last for a while but almost never succeed. This year the jar of Nutella became a filling for mini chocolate whoopie pies, and though Nutella is not a traditional whoopie pie filling, we declared it awesome. I also sprinkled on some toasted chopped hazelnuts for a bit of crunch.

For the uninitiated, whoopie pies are a traditional treat with both Amish and New England histories. Original whoopie pies are chocolate cakes with cream filling and tend to be large, about 4 inches in diameter, though some bakeries make huge ones that feed several people. We make pumpkin whoopie pies in autumn, and this is actually my first time making chocolate whoopies.

The cakes can be made 3 days ahead and kept layered between sheets of wax paper in an airtight container at room temperature. The flavor and texture of the cakes is actually better one day after baking.

You can find more recipes with Nutella at the World Nutella Day website and see photos of Nutella creations in the Nutella Day Flickr photo pool.

Update: Roundup 1 posted at Ms. Adventures in Italy and Roundup 2 posted at Bleeding Espresso.

MINI CHOCOLATE WHOOPIE PIES WITH NUTELLA

Cakes recipe adapted from Epicurious.

Makes about 24 mini whoopie pies.

Equipment

stand mixer with paddle attachment (or hand mixer and large bowl)
baking sheets, greased or lined with parchment
#60 (small) cookie scoop (or another 2 teaspoon scoop or spoon)
wire racks

Ingredients

CAKES
2 cups (240 g) unbleached all-purpose flour
1/2 cup (46 g) Dutch-process cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup (240 ml) well-shaken buttermilk (or 2 tablespoons lemon juice + milk to equal 1 cup)
1 teaspoon vanilla
8 tablespoons (113 g) unsalted butter, softened
1 cup (110 g) packed brown sugar
1 large egg

FILLING
Nutella
3/4 cup (113 g) hazelnuts, toasted, finely chopped (optional)

Preparation

1. Preheat oven to 350°F/175° C. Position racks in upper and lower thirds of the oven.

2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a measuring cup.

3. In the bowl of the stand mixer, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes (or 5 minutes if using hand mixer), then add egg, beating until combined well. Reduce speed to low and add 1/3 of the flour mixture. Mix and scrape down the sides of the bowl, then add 1/2 the buttermilk and mix until smooth. Continue with another 1/3 of the flour, then the rest of the buttermilk, and ending with the rest of the flour mixture, scraping between each addition. The final batter should be thick and smooth.

4. Scoop batter onto prepared baking sheets, about 2 inches apart.

5. Bake in preheated oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Remove from oven and allow the cookies to rest on the baking sheet for a couple minutes, then transfer with a metal spatula to a rack to cool completely, at least a couple hours.

6. ASSEMBLE: Spread a rounded tablespoon of Nutella on flat sides of half the cakes. Sprinkle some of the chopped hazelnuts over the Nutella, then top with remaining cakes.

More Recipes with Nutella or Chocolate and Hazelnuts

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I had one last butternut squash in the kitchen waiting to be used and this soup had been calling my name for a while. The flavor is warm and inviting, perfect for a cold wintry day, and the soup is easy to put together and easy on the budget using widely available ingredients.  The recipe comes from one of my favorite everyday cookbooks, The Essential EatingWell Cookbook, which is full of healthy and mostly easy-to-prepare meals.

The original recipe calls for red bell pepper, but since peppers aren’t in season and are horribly expensive right now, I used mushrooms instead. If you have any peppers left from the summer garden in your freezer, those would work well, too.

MOROCCAN CHICKEN SOUP

Adapted from The Essential EatingWell Cookbook. [review]

Makes 6 servings.

Equipment

medium bowl
large pot with lid

Ingredients

1 tablespoon sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
16 ounces (454 g)  boneless, skinless chicken breast, cut into 1/2-inch strips
1 tablespoon extra-virgin olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads, crushed (optional)
1/4 teaspoon cayenne pepper
1 cinnamon stick
6 cups (~1.4 liters) homemade chicken stock or reduced-sodium broth
6 ounces (~170 g) peeled diced butternut squash
4 ounces (113 g) white mushrooms, diced
2 carrots, grated
2 tablespoon lemon juice
1/4 cup chopped fresh mint (or parsley)

Preparation

1. Combine the paprika, cumin, and coriander. Place cut chicken strips in the medium bowl and toss with 1 tablespoon of the spice mixture.

2. Heat the olive oil in the pot over medium heat. Add the chicken and cook until browned, about 3 to 4 minutes. Transfer to a plate.

3. Add the onions and garlic to the pot and cook, stirring, until softened, about 5 minutes. Add the saffron, cayenne, cinnamon stick, and the rest of the spice mixture. Cook, stirring, for 1 minute.

4. Add the broth, squash, and the chicken. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

5. Add the mushrooms and carrot and simmer until the vegetables are tender and the chicken is cooked through, about 5 minutes. Discard the cinnamon stick. Stir in the lemon juice. Ladle the soup into bowl and garnish with the mint.

More Healthy Soups

More Chicken Soup Recipes From Around the Blogs

Rasa Malaysia – Tom Kha Gai (Thai Coconut Chicken Soup)

Viet World Kitchen – Chicken Pho Noodle Soup (Pho Ga)

Kalyn’s Kitchen – Chicken Barley Soup

The Perfect Pantry – Avgolemono (Chicken Soup with Rice and Lemons)

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Popcorn has always been one of my favorite snacks, and as a child I got excited when my dad brought out the vintage hammered Club Aluminum pot and poured in some kernels. Sometimes we had butter on top, but mostly we ate it with a simple sprinkling of salt or occasionally seasoned salt. I don’t think my parents have that old pot anymore, but as I reminisce about all the popcorn we ate together, I wish they still had it.

Now that I have children of my own we make popcorn on the weekends or as an after school snack and sprinkle on all sorts of flavors. Michael likes popcorn spiced up with chili powder or Cajun seasoning, and I like garlic salt. I thought this popcorn from Michael Chiarello would be a tasty way to dress up our favorite healthy snack. The browned butter lends a certain richness while the lemon and our homegrown rosemary brighten the flavor.

Our potted rosemary plants have survived the winter so far, a pleasant surprise after they were buried under 18 inches of snow for a few weeks. The leaves turned a dark shade of red but still have that intoxicating aroma. We decided if they could survive the winter in pots, then we’ll plant them in the spring in a spot out in the garden we’ve already chosen just for them. And if we are really lucky, they might grow into a rosemary hedge.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Nate and Annie of House of Annie have graciously volunteered to help out with Grow Your Own while we tend to some family matters this winter, and they are our hosts for this round, so be sure to visit their blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

Update: Nate and Annie posted the Grow Your Own roundup. Be sure to check out the 61 fantastic posts!

POPCORN WITH BROWN BUTTER, ROSEMARY, AND LEMON

Adapted from Easy Entertaining with Michael Chiarello.

Makes about 4 cups.

Equipment

4-quart heavy bottom pan with lid
medium sauté pan
large bowl

Ingredients

1 cup (~210 g) popcorn kernels (Weight can vary depending on the type of popcorn used.)
3 tablespoons extra-virgin olive oil
3 tablespoons butter
1 tablespoon finely chopped rosemary leaves
salt, to taste
Freshly ground black pepper, to taste
1 tablespoon grated lemon zest

Preparation

1. Heat the olive oil in the heavy bottomed pot over medium-high heat and add the popcorn kernels. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into the large bowl.

2. While the popcorn pops, melt the butter in the sauté pan over medium-high heat until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and let it sit for a minute or two to infuse the butter with flavor, then pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest and toss well.

More Healthy Snacks

More Popcorn Recipes From Around the Blogs

101 Cookbooks – Herbed Buttermilk Popcorn

Rasa Malaysia – Curry Popcorn

Frantic Home Cook – Peanut Butter Popcorn

Ezra Pound Cake – Spicy Southwestern Popcorn

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Michael isn’t a huge fan of butternut squash, but if you browse my archives you’ll see that I have quite a few butternut squash recipes. You might even think I am torturing my poor husband with all the butternut squash, but really I’m not. The sweetness of butternut squash just doesn’t appeal to him, so I try to find ways to spice it up and make it savory. Every once in a while another of my butternut squash soup experiments catches him by surprise and he’ll say he likes it and asks me to make it again. This soup is one those.

I wanted a squash soup with Mexican flair, so I used some of our favorite spices, beans, and corn, and garnished the servings with cilantro and avocado. I held back a little on the chipotle powder since the boys were going to eat it and I didn’t want the soup to be too spicy for them, but if you like the smoky chipotle flavor you could add a little more to taste, or even use a couple chipotles in adobo.

The sweet potato goes in toward the end so it cooks through but still maintains a tender, chunky texture, which we think is a plus.

MEXICAN SPICED BUTTERNUT SQUASH SOUP WITH BEANS AND CORN

Makes about 4 quarts.

Equipment

baking sheet, lined with foil
6-quart heavy bottom pot with lid
immersion blender or regular blender

Ingredients

2 (1-pound/454 g) butternut squash, peeled, halved lengthwise, seeds removed
1-1/2 cups (360 ml) water
1 tablespoon + 1/2 teaspoon kosher salt, divided
3 tablespoons olive oil
2 medium onions, chopped
2 cups frozen corn kernels, divided
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon annatto powder
1/4 teaspoon chipotle powder
7 cups (1.68 liters) vegetable stock
1 (15-ounce/425 g) can black beans, drained and rinsed
1 (15-ounce/425 g) can garbanzo beans, drained and rinsed
1 large sweet potato, peeled, cut into 1/2-inch pieces

GARNISHES
cilantro
avocado chunks

Preparation

1. Preheat the oven to 400° F/200° C.

2. Brush some of the olive oil on the lined baking sheet. Place the squash halves cut side down on the sheet and roast in the oven, turning once, until tender and light brown, up to 45 minutes. Cut the roasted squash into 3/4-inch pieces.

3. While the squash roasts, prepare the rest of the ingredients. In the large pot, heat 2 tablespoons olive oil. Add the onions, 1-1/3 cups of the corn, garlic, chili powder, annatto, cumin, and chipotle powder. Sauté until the onions are tender, about 8 minutes. Add the cooked squash and vegetable stock, then bring to a boil. Reduce heat and simmer for about 30 minutes.

4. Use the immersion blender to puree the soup in the pot (or blend it in batches in the regular blender, then return to the pot). Add the beans, potato, and remaining corn. Simmer until the beans and potato are cooked through, about 12 minutes. Add a little more vegetable stock if the soup is too thick. Add salt to taste. Serve hot with garnishes.

More Winter Soup Recipes

More Squash Soup Recipes From Around the Blogs

eCurry – Ginger Squash Soup

Jane Spice – Creamy Red Kuri Squash Soup with Cinnamon

The Perfect Pantry – Butternut Squash, Apple, and Vadouvan Soup

Mediterranean Cooking in Alaska – Spicy Squash Soup

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