A Sweet Valentine's Day Dessert

Tiramisu is that lovely Italian dessert made with ladyfinger cookies soaked in coffee and liqueur, then piled with a creamy filling and finished with a cocoa powder dusting.  The word “tiramisu” means pick-me-up, and this delicate dessert most likely earned its name from the espresso jolt in every bite. 

There are numerous authentic Italian recipes for tiramisu, but most use raw eggs in the filling.  For an unbaked dessert that only requires refrigeration, I prefer a recipe with thoroughly cooked eggs so that we can enjoy it with no salmonella worries.  In my recipe below I substituted creamy cooked vanilla custard with whipped cream in place of the raw eggs.  You wouldn’t be able to tell the difference from the real thing.  The different flavors and textures are great. 

You can use any of your favorite liqueurs to soak the ladyfingers with the coffee.  I prefer the strong almond flavor of Amaretto and like it better than rum.  Another good choice is Frangelico—the hazelnut liqueur.  It’s somewhat milder in flavor but very appropriate with the cream. 

Try my version of this favorite Italian recipe, and see if you don’t agree that it’s every bit as good as what you’d order in an Italian restaurant here or even in Italy.  It’s very easy and the results are quite impressive. 

This recipe uses six egg yolks.  You can save the egg whites to bake some very easy and delicious meringue cookies.  I posted a recipe for Chocolate Meringues in April of last year and you might want to take a look at it too. 

Tiramisu

2 packages lady finger cookies (Savoiardi in Italian grocers)

6 egg yolks

¾ C granulated sugar

1 pinch salt

1/3 C milk

1 pound mascarpone cheese

1 C freshly brewed espresso coffee

6 T light rum (or other liqueur)

1-1/4 C heavy cream

1 t vanilla extract

2 T unsweetened cocoa powder 

In a medium saucepan, whisk together the egg yolks, sugar and salt until well blended.  Add the milk and cook over medium heat, stirring constantly until mixture boils.  Cook gently for one minute.  Remove from heat and cool. 

Whisk the mascarpone cheese into the cooled custard.  Whip the cream until quite stiff and add the vanilla.  In a small bowl, combine the espresso and liqueur.  Split half of the ladyfingers lengthwise and dip into the coffee mixture.  Soak them as you go along. 

Now you’re ready to assemble the dessert.  Arrange the soaked cookies on the bottom of a 9 x 13 inch baking dish.  Spread half the custard over the cookies.  Spread half the cream over the custard layer. 

Repeat with a second layer of soaked cookies, the custard and then the cream.  Put the cocoa powder in a small sieve and sprinkle evenly over the top.  Refrigerate at least 4 hours until set.  To serve cut into squares and top with a sprig of fresh mint. 

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com. 

Fragrant and Divine

I love orange peel beef, but have been disappointed with how it’s prepared in some Chinese restaurants here.  It’s often a plate of heavily battered beef with a thin starchy sauce, and more of a disappointment than a satisfying meal.

 

I wanted a very authentic recipe—one more like what we had a few years ago in China.  The beef slices were in a dark spicy and orangey sauce bursting with flavor.  I can still remember how rich and delicious it was with jasmine rice. 

After checking various sources, I learned that a variety of ingredients could go into the dish.  However, orange zest and juice take the top.  After working out some proportions I came up with my own recipe—and it’s a winner!  Now when I want some orange peel beef I make it. 

This recipe is very easy and you can find everything you need in the Asian aisle of your supermarket.  I used the same recipe with beef and chicken and both were delicious.  If you don’t like lots of heat, add only half tablespoon of the Chinese chili sauce. 

Try this recipe and you won’t be disappointed.  The above photo has beef, and the one at the bottom is with chicken.  And the cooking process is exactly the same for both.   

 

Orange Peel Beef (or Chicken)

Marinade:

1 pound top sirloin steak, sliced (or chicken)

4 T soy sauce

4 T cornstarch

2 T canola oil (for cooking the meat)

Sauce:

2 T dry sherry wine

2 T hoisin sauce

2 T honey

1 T Chinese chili sauce

2 T soy sauce

1 T minced garlic

2 T minced fresh ginger

¼ C freshly squeezed orange juice

Zest of one fresh orange

3 scallions, finely sliced

2 T toasted sesame seeds (for topping)

Remove any fat from the meat and slice into thin strips.  Combine 4 tablespoons soy sauce with the cornstarch in a resealable plastic bag.  Add the meat and seal the bag.  Work it around until the sauce touches all the meat.  Refrigerate at least a few hours before cooking.

In a small bowl combine all of the sauce ingredients.  Cover with plastic wrap and refrigerate.

To toast the sesame seeds, heat a small skillet and add the seeds.  Stir continuously until they are a light golden brown.  Cool.    

When you’re ready to cook the dish, heat a large skillet and add 2 tablespoons canola oil.  Over medium heat, add the meat and the soy sauce mixture.  Sauté a couple of minutes.  Pour in the sauce mixture, stir well to combine and simmer about 5 more minutes until the meat is cooked and the sauce has thickened. 

 

Plate with some jasmine rice and top with toasted sesame seeds.

 

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com. 

One More For Coconut

 

Coconut is a great ingredient in many dishes.  I especially love using it in cookie recipes.  It’s a very flexible ingredient and pairs well with any kind of nuts or chocolate, and in this recipe, oatmeal.  Aside from their toasty flavor, the cookies also have a great chewy texture. 

For this recipe you can use either two or three egg whites without altering the measurement of the other ingredients.  You’ll get about five or six more cookies with each additional egg white. 

Sometimes I substitute Splenda for the sugar, but any type of sweetener would work as well.  If you use unsweetened coconut you can increase the sugar to one cup if you like them on the sweeter side.  When using nuts, a half-cup chopped is enough for the volume of the eggs.  And if you want to add some chocolate or butterscotch chips, use four egg whites to allow for the weight of the chips. 

Serve them alone, or alongside a scoop of chocolate or vanilla ice cream.  And for a delicious topping on puddings, crumble a couple of cookies and sprinkle on top. 

Coconut Oatmeal Macaroons 

2 or 3 egg whites

¾ C sugar (or other sweetener)

1 C whole oats

2 C sweetened shredded coconut

¼ t vanilla or coconut extract 

Preheat oven to 350º

Cover two baking sheets with parchment paper 

Beat the egg whites until soft peaks form.  Gradually add in the extract and sugar.  Fold in the coconut and oatmeal and stir until thoroughly combined.  Here add the nuts or chocolate chips if using. 

Drop by tablespoon (or teaspoon for smaller cookies) on the prepared baking sheets. 

Bake 10 minutes.  Switch the baking sheets between the top and middle of the oven and continue baking 2 more minutes. 

Remove from oven and cool on the baking sheet for 10 minutes.  When thoroughly cooled, store in tightly sealed container.  For chewier cookies, store in a sealed container while still warm. 

Enjoy!

©Pauline Boren 2012

Any questions or comments?  Contact me at conservativecook@gmail.com.

Bacon and Broccoli for Breakfast

When you’re in the mood for something different, try a delicious quiche.  It’s not only a brunch food, but also good for breakfast or dinner.  Easy to assemble, no crust to mess with and simple ingredients.  In fact, you probably already have them in your refrigerator. 

I found a similar recipe a couple of years ago.  It called for one crust, different ingredients and several more steps.  I wanted to make it easier and lighter so I poured the filling directly into the pie dish, and using my secret method, it turned out perfectly with no sticking.  Crusts add calories and time, and my recipe is a lot better. 

If you prefer, go ahead and substitute ham or sausage for the meat and just about any cooked vegetable for the broccoli.  I happen to like broccoli, but have made it with spinach and it’s just as tasty.  In fact, once I used sausage with spinach and pepper jack cheese.  Now that one was spicy and delicious!  

Because this recipe has no crust it’s a little thinner than most.  So if you want it fuller, beat in 5 eggs instead of 3. 

 

This is so easy even a child could bake one.  Let me show you how it comes together.  

BACON AND BROCCOLI QUICHE

1 T olive oil

½ C onion, chopped (or four scallions)

¾ C cooked and chopped broccoli

5 strips bacon, chopped

3 eggs, well beaten

½ C grated cheese

¼ t salt

1/8 t ground black pepper

¼ t red pepper flakes (optional)

¼ C grated cheese for topping

1 T chopped parsley for top (optional)

Paprika for sprinkling on top (optional)

Preheat oven to 425º

Prepare a 9” glass baking dish by rubbing it generously with butter and sprinkled with breadcrumbs to prevent sticking. 

Place the bacon on a metal baking sheet and cook about 12 minutes.  Drain thoroughly on a paper towel. 

Reduce oven temperature to 350º 

Break the broccoli into small florets and microwave with one-quarter cup water on full power 3 or 4 minutes.   It will still be crisp, and will finish cooking in the quiche.  

While the bacon and broccoli are cooking, heat the oil and cook the onion until soft.  Remove from heat to cool. 

Beat the eggs until fluffy, and add the cheese, milk and seasonings. Combine the bacon, broccoli and onion and spread out in the bottom of the prepared dish.  Pour the egg mixture over the top.  Sprinkle the top with cheese, parsley and paprika. 

Bake on center rack of oven 30 minutes until the eggs have set.  Allow to cool for 10 minutes before serving. 

Enjoy! 

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.

A New Pizza to Love

I know that you red-sauce pizza lovers out there will scoff at this one, but it’s really quite delicious.  And, if you’ve ever enjoyed a prosciutto and fig pizza you’ll know exactly what I’m talking about. 

There is a very nice little pizza bistro nearby that specializes in designer pizzas.  We love figs, so the prosciutto and fig choice looked interesting.  At first glance we thought it might be too sweet for a dinner pizza, but after the first bite we were sold.  The salty prosciutto together with the cheese perfectly balances the sweetness of the figs. 

This summer our fig trees are full of fruit and there’s plenty of room for experimenting on new recipes.  Figs are great for appetizers, breakfast, fruit salads, and jams and now even in a pizza.  Of course, you must be a fig lover to enjoy them.  It’s an acquired taste, but once you get it, I know you’ll be a happier person!  

My pizza recipe makes four generous crusts.  I usually make up two and freeze the others for a later use.  When I found one from my last batch in the freezer it was time to get started on my own designer prosciutto and fig pizza.  

The ingredients are simple.  Olive oil, prosciutto, figs and cheese are all you need for this one.  After a quick assembly and short baking time your pizza is ready.  To complete the meal, toss a mixed green salad with a simple vinaigrette, and fancy it up with a few shavings of Parmigiano Reggiano on top.  

 

If you’re pressed for time at dinner, assemble the pizza in the morning, cover it with plastic wrap and refrigerate.  When you get hungry, bake it fresh and serve it hot.   

Prosciutto and Fig Pizza

One ball of pizza dough

10 - 12 thin slices Parma prosciutto (or other imported brand)

6 fresh ripe figs, peeled and mashed

2 T honey

1 C fresh mozzarella cheese, shredded

2 T extra virgin olive oil 

Preheat oven to 500º

Use middle rack of oven

This recipe is for a thin-crust pizza, and bakes up very quickly. 

A perforated pizza pan woks best as it allows the crust to brown evenly on the bottom.  However, any metal baking sheet works well.  Spread one tablespoon oil on the pan and you’re ready to begin. 

Roll out the dough to about 12 inches to form a thin crust.  Peel and chop the figs and mash them together with the honey.  Shred the cheese and set out the prosciutto.  Room-temperature ingredients will speed up the baking time. 

Brush the prepared dough with a little olive oil.  Spread the fig mixture over the top.  Sprinkle with half the cheese.  Arrange the prosciutto slices on next (as shown in photo).  Sprinkle the remaining cheese over the top. 

Bake 10 or 15 minutes in hot oven.  Keep an eye on the pizza.  In a hot 500º oven it doesn’t take long to overbake or even burn.  Check for readiness by lifting one edge of the crust.  It’s ready when the bottom surface is lightly browned. 

Remove from oven and allow to rest a couple minutes.  Plate the salad, pour a beverage and dinner is ready. 

Enjoy!

©Pauline Boren 2011

Any questions or comments?  Contact me at conservativecook@gmail.com.