Purple Monstrosity

Purple Monstrosity

Ingredients:
2 Bananas
1/2 cup Blueberries
1 cup Orange Juice
1 Tablespoon Honey
1 Teaspoon Vanilla Extract

Instructions:
1.  Peel and chop bananas
2.  Combine all ingredients in blender
3.  Puree in blender
4.  Enjoy

Mark's Notes:
Last summer, Abby took a "Kids in the Kitchen" class at MSU's Kellogg Center.  This is a recipe from that class.  It's basically a fruit smoothie.  It's called Purple Monstrosity because it turns out quite purple.

Cook's Country Texas-Style Blueberry Cobbler

Texas Style Blueberry Cobbler

Ingredients:

4 tablespoons unsalted butter cut into 4 pieces AND

8 tablespoons unsalted butter melted and cooled

1 1/2 cups sugar (1/4 sugar for lemon zest mix and 1 1/4 sugar for dry ingredient mix).

1 1/2 teaspoons grated lemon zest

3 cups (15 oz) blueberries

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/2 cups milk

1.  Preheat oven to 350 degrees

2.  Place the 4 tablespoons of cut-up butter in 13x9 baking dish.

3.  Transfer to oven and heat until butter is melted (8-10 minutes)

4.  Pulse 1/4 cup sugar and the lemon zest in food processor until combined - about 5 pulses.  Set aside.

5.  In a large bowl, mix blueberries and just 1 tablespoon of the lemon-sugar together.  Mash with a potato masher until blueberries are coarsely mashed.  Set aside until step 10.

6.  In a separate large bowl, combine flour, 1 1/4 cup sugar, baking powder, and salt.

7.  Add milk and 8 tablespoons cooled butter to the flour/sugar mix. Whisk until smooth.  

8.  Remove baking dish from oven and transfer to a wire rack.

9.  Pour sugar/flour/mil/butter batter into baking dish.

10.  Dollop mashed blueberries over the batter.

11.  Sprinkle the remaining lemon sugar over the blueberries/batter.

12.  Bake until edges are golden brown - 45 to 50 minutes - rotate pan half way through.

13.  Let cool for 30 minutes.

14.  Best if served warm.

15.  Enjoy!!

Mark's Notes:

This is a recipe I got from the Cook's Country Facebook feed.  I saw it, it looked really good, and so I made it.  I did make one mistake - in step 6 when I was to add the 1 1/4 cup sugar, I added the remainder of the 1/4 cup lemon sugar mix.  Once I realized this, I added the 1 1/4 cup sugar.  The batter didn't get sprinkled with the lemon sugar in step 11, but it still turned out incredibly well.  I'm sure I'll make this again.  Then I'll get it right.

Here is the link to the Cook's Country recipe:

http://www.cookscountry.com/recipes/Texas-Style-Blueberry-Cobbler-Recipe-Cook-s-Country/30914/?social=true&network=fb&extcode=N00KSF100&fb_action_ids=10200543657105206&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=288381481237582

Mother's Day Cheese Omelet

Mother's Day Cheese Omelet:
(serves two)

Ingredients:
4 eggs
1/4 teaspoon salt
1 tablespoon butter
1/3 cup cheddar cheese

Instructions:
1.  Whisk the eggs and salt together.
2.  Melt the butter in a nonstick skillet over medium heat.
3.  Swirl the butter to coat the skillet.
4.  Add the eggs.
5.  Stir gently in a circular motion until slightly thickened 
(about 45 seconds)
6.  Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan.
7.  Tilt the pan so the uncooked egg runs to the cleared edge of the pan.
8.  Repeat until the bottom of the omelet is just set but the top is still runny.
9.  Cover the skillet, reduce to low heat, and cook for 3-4 minutes.
10.  Remove the pan from the heat.
11.  Sprinkle the cheese evenly over the eggs.
12.  Cover and let sit until the cheese partially melts (about 45 seconds).
13.  Slide half the omelet onto a dish, then tilt the skillet so the remainder of the omelet flips over onto itself.
14.  Cut in half and serve. 

(the cook times have been adjusted so the eggs cook a bit longer - we like our eggs a little more well done rather than runny).

Mark's Notes:
I have never made an omelet before!  For Mother's Day, I decided I would make an omelet.  I did a practice omelet Saturday morning.  On Mother's Day, Trisha's mom came over for a Mother's Day breakfast.  It turned out very well.  

Next time I make this, Abby would like a cheese and tomato omelet - an omelet with cheese and little bits of tomatoes.  She likes tomatoes.

This recipe is based on Cook's Illustrated recipe for a Family Sized Cheese Omelet.  I modified the ingredients and cook times to serve two.  

Banana Bread Brownies

Banana Bread Brownies

Ingredients:

Banana Bread Bars:
1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
3 or 4 ripe bananas
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting:
1/2 cup butter 
(Mark recommends cutting this in half to 1/4 cup butter)
4 cups powdered sugar 
(Mark recommends cutting this in half to 2 cups powdered sugar)
1 1/2 teaspoon vanilla extract 
(Mark recommends using 1 teaspoon vanilla extract)
3 tablespoons milk 
(Mark recommends still using 3 tablespoons milk)
1 banana cut into slices (optional)
(Mark highly recommends adding the optional banana slices).


Instructions:
For the Banana Bread Bars:
1.  Heat oven to 375 degrees
2.  Grease and flour 15x10 jelly roll pan
3.  In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy
4.  Blend in bananas and vanilla extract
5.  Add flour, baking soda, and salt
6.  Blend for 1 minute
7.  If using walnuts, stir in walnuts (optional)
8.  Spread batter evenly into pan
9.  Bake 20 to 25 minutes or until golden brown

For the Brown Butter Frosting:
1.  Heat butter in a large saucepan over medium heat until boiling.
2.  Let the butter turn a delicate brown and remove from heat.
3.  Add powdered sugar, vanilla extract, and milk.s 
4.  Whisk together until smooth - it should be thicker than a glaze but thinner than frosting.
5.  Using a spatula, spread the brown butter frosting over the banana bread bars while the bars are still warm - it is easier to spread the frosting on while the bars are still warm.
6.  Spread the thin banana slices evenly on top of the frosting. (optional)
7.  Enjoy!!

Marks' Notes - 
This is a recipe Trish sent me that she wanted me to try.  I made two mistakes in the making of this batch.  Instead of using 1/2 cup butter for the banana bread bars, I only used 1/4 cup thinking that for some reason the recipe required only a 1/4 cup.  The other mistake I made is that I used 2 tablespoons vanilla extract rather than 2 teaspoons.  Both mistakes are somewhat inconsequential.

This recipe turned out extremely extremely rich.  In my opinion, slightly too rich. After the first time I made it, it was way too rich. The second time I made this, I cut the butter and the powdered sugar in half.  It turned out well.  There was enough of the frosting to spread around.  Then I cut up another banana into slices and placed those on top of the frosting.

Herb Crusted Salmon

Herb-Crusted Salmon by Cook's Illustrated

Ingredients:

Salt and Pepper

4 (6-8 ounce) skin-on salmon fillets

2 tablespoons unsalted butter

1/2 cup panko bread crumbs (or 3/4 cup - see Mark's Updates)

2 tablespoons beaten egg

2 teaspoons minced fresh thyme (or 1/2 to 3/4 teaspoons dry)

1/4 cup chopped fresh tarragon (or 4 teaspoons dry)

1 tablespoon whole-grain mustard

1 1/2 teaspoons mayonnaise (or 2-3 teaspoons - see Mark's Updates)

Lemon Wedges

Basil or Dill can be substituted for the Tarragon.

The recipe calls for fresh tarragon and fresh thyme.

To convert from fresh herbs to dry, the general rule that I've found online in 1 tablespoon fresh  = 1 teaspoon dry.

1.  Pre-heat oven to 325 degrees.

2.  Dissolve 5 tablespoons salt in 2 quarts of water.

3.  Submerge salmon in brine for 15 minutes.

4.  After 15 minutes, remove salmon from brine, pat dry, and set aside.

5.  Melt butter in 10-inch skillet over medium heat.

6.  Add panko bread crumbs, 1/8 teaspoon salt, and season with pepper.

7.  Stir frequently until panko mix is golden brown - 4 to 5 minutes.

8.  Transfer panko mix to bowl and cool completely.
9.  While panko mix is cooling, in a second bowl, stir together the tarragon, mustard, and mayo.

10.  Once panko mix is cooled, stir in egg and thyme into panko mix until thoroughly combined.

11.  Set a wire rack in a rimmed baking sheet and cover with foil.

12.  Spray foil with vegetable oil spray.

13.  Using a spoon (or butter knife), spread the tarragon mix over the salmon.

14.  Sprinkle the panko mix over the tarragon mix.

15.  Press panko mix down with fingers to adhere.

16.  Place salmon in pre-heated oven.

17.  Cook for 18-25 minutes or until salmon fillets reach a temperature of 125 degrees.

18.  Transfer salmon fillets to serving platter and let sit for 5 minutes.

19.  Serve salmon fillets with lemon wedges.

20.  Enjoy.

Mark's Notes:

This is a recipe from Cook's Illustrated.  Please note that the conversions to dry herbs - I added those myself from some online research and did not come from the original recipe.

The first time I made this, I went to the store and bought fresh thyme and fresh tarragon.  I had to look up online how to prepare fresh herbs as I have never cooked with fresh herbs before.  I learned you peel the leaves off and chop those up.  You don't use the stems.  So, that was new for me.  Also quite tedious.  The first time Trish and I ate it, I didn't quite cut the herbs up fine enough and several bites were quite potent.  

Given the tedious time consuming nature of cooking with fresh herbs, I made this a second time and went through the trouble of looking up online conversions for fresh herbs to dry herbs.  It is generally 1 tablespoon fresh = 1 teaspoon dry.  It turned out just as well.  Also, in the second recipe with dry herbs, I used dill instead of tarragon.  Trish liked both versions very much.

If I have the time and if I'm in the mood, I'll cook with the fresh herbs; otherwise, I'm okay using the dry herbs.

Here is a link to the Cook's Illustrated video of how to prepare this.  It is free for 4 months:

http://www.cooksillustrated.com/june13

Mark's Updates 9-17-13
After making this quite a few times, it didn't seem the panko crumb mix was quite enough to cover the four 7 ounce salmon fillets I had. So, I increased the amount of panko bread crumb to 3/4 cup.  I also increased the amount of butter to 3 tablespoons  - 1 tablespoon of butter for every 1/4 cup panko bread crumb.  I also increased the amount of mayo used to 2 to 3 tablespoons.  Then use a butter knife to spread the tarragon-mustard-mayo mix.

Mexican Chocolate Fudge

Mexican Chocolate Fudge

Ingredients:
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate chips
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1 disc (3.1 ounces) Mexican chocolate, finely chopped
(this can be found under the names Ibarra and Abuelita)

Instructions:
1.  Prepare an 8x8 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2.  Combine the marshmallows and chocolate chips in a small bowl and set aside.
3.  Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat.
4.  Stir until sugar dissolves.
5.  Bring the mixture to a boil.  Continue to let candy boil, stir constantly for five minutes.
6.  Remove from heat.
7.  Stir in the marshmallows/chocolate chips and vanilla.
8.  Mix until well-combined.
9.  Pour into the prepared pan and smooth the top.
10.  While fudge is still wet, sprinkle the Mexican chocolate on top.
11.  Place in refrigerator to set the fudge.
12.  Once set, cut into 1-inch squares to serve.
13.  Enjoy!  Here is a picture of how it turned out.

Mark's Story:
Abby's school was having an international food day.  Trish found this recipe for Mexican Chocolate Fudge online and wanted me to try it.  I made two batches.  The first batch, I forgot the vanilla, and I didn't have the pan ready and sprayed with cooking oil when the fudge was all mixed together.  I also didn't have the Mexican candy chopped up beforehand.  It turned out well enough but a little on the dry side as it sat in the saucepan a little longer than it should have.  So, the second batch, the pan was ready, and the Mexican chocolate was prepared and finely chopped.  Trish helped me out a lot with that part. 

Mark's Notes:
1.  For the marshmallows, we measured out two cups.  We didn't do it by weight.  That would have been a lot of marshmallows.
2.  The Mexican Chocolate - Trish found the brand name 'Abuelita' by Nestle.  It is technically labeled as a hot chocolate drink tablets, but it can also be used for this type of fudge recipe.
3.  According to the recipe instructions, "The Mexican Chocolate differs from regular chocolate in that it is grainy, with a noticeable crunch from undissolved granulated sugar crystals and it often includes spices like cinnamon."
4.  If you are unable to find the Mexican Chocolate, it can be omitted, but do not substitute other types of chocolate for the topping.

The original recipe can be found at the following website:
http://candy.about.com/od/fudgecandyrecipes/r/mexchoc_fudge.htm

Cinnamon Raisin French Toast by Panera Bread

Cinnamon Raisin French Toast by Panera Bread

Ingredients:
8 slices 1/2" thick Panera Cinnamon Raisin Bread
4 tablespoons butter
3/4 cup milk
1/2 cup heavy cream
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Instruction:
For the French Toast Custard
1.  Combine milk, heavy cream, eggs, honey, vanilla extract, and salt using a hand whisk.  This custard can be made well  in advance.  Give a brisk stir before making the toast.
2.  Transfer the custard to a casserole or open shallow dish for dipping.
3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice while dipping another slice into the custard.
4.  Place a large skillet on medium fire.  Allow the pan to heat thoroughly before pouring 1 tablespoon of the melted butter into the pan.
5.  Place two slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6.  Repeat steps 3-5 until all the French toast is cooked.
7.  An optional step is to place each finished French Toast onto a baking sheet in a preheated oven until all are ready to serve.
8.  Enjoy!!

Mark's story - 
Last Sunday, after church, our family went to Panera Bread for lunch.  This has become something of a family tradition.  While I was waiting for Trisha's mocha and my vanilla latte, I just happened to see this recipe on the counter.  I read it over.  It looked good.  I showed the recipe to Trish.  Trish thought it sounded good as well.  So, I bought a loaf of their Cinnamon Raisin Bread.  FYI - their Cinnamon Raisin Bread is delicious just by itself.

Mark's Notes - 
I combine steps 1 and 2 and just mix the custard together in a casserole dish.
The skillet I use can cook 4 pieces of French Toast at a time and so I use 2 tablespoons of butter at a time.
In step 5, depending on how thick the pieces are cut, it may take 2-4 minutes to cook through.
I added Step 8.