Did you know that September is National Mushroom Month?  Neither did I until I became part of the Mushroom Masters: A Tournament of Taste, sponsored by the USA’s Mushroom Council, Mushrooms Canada and the Australian Mushroom Growers Association.  These three organizations have partnered up with Tastespotting to celebrate by hosting a four week competition featuring some of the most talented food bloggers on the web.  For each week during the month of September, three different bloggers from each country have created original recipes using that week’s featured mushroom variety. Throughout the competition you’ll be able to find the bloggers’ complete recipes on their respective country’s sites.  You’ll also be able to vote for your favorites on Tastespotting.

Mushroom Masters kicked off in week one with the Portobello Playoffs.  Next, there was the Button Battle.  This week, we have the Shiitake Showdown, with yours truly representing Team USA.  My talented and creative competitors for this soiree are Aussie, Christie from Fig and Cherry and Canada’s Elizabeth from Guilty Kitchen.  But, enough about them.  Let’s talk about me, me, ME!

When first invited to develop a recipe using Shiitake mushrooms for this showdown, I knew that I wanted to do something light and elegant.  After all, the temperatures are still hovering in the nineties around here!  I also wanted to create a recipe that highlighted the Shiitake in several different ways.  And of course, I wanted something that wasn’t too fussy or complicated, so that all of you, my dear readers, would feel comfortable making it in your own kitchens.  I think that I achieved all three of these goals with my Shiitake-Pork Dumplings in Shiitake Mushroom Broth.

My Shiitake mushroom broth is a light, yet deeply flavorful broth made using dried and fresh shiitakes, as well as the soaking liquid derived from reconstituting the dried mushrooms. Both fresh and dried shiitakes are sliced and served in the broth.  I’ve also added hints of garlic, ginger and lemongrass for a distinctly Asian flair.

The dumplings are lovely, ethereal little pillows filled with minced fresh and dried shiitakes, ground pork, garlic, ginger and scallions.  My secret weapon here is the addition of some silken tofu to the filling.  It adds an almost creamy quality and makes the dumplings as light as air.  Steaming them and serving them in the shiitake broth allowed me to maximize the shiitake mushroom quotient in the dish.

If you’d like the recipe for my Shiitake-Pork Dumplings in Shiitake Mushroom Broth, you can find it over on the Mushroom Council’s site.

Okay, I’m going to be absolutely shameless here.  TEAM USA AND I NEED YOUR VOTE! So, click on over to the Shiitake Showdown page on Tastespotting and if you like what you see, please, please, please vote for my Shiitake-Pork Dumplings in Shiitake Mushroom Broth and send Team USA to victory today. If you do, I’ll love you forever!

FTC Disclosure

Here’s where I tell you that I have received monetary compensation from the Mushroom Council for my work developing this recipe and my photos. To my knowledge, I have not received any compensation from Tastespotting.

It’s no secret that I have a soft spot in my heart for POM Wonderful.  Not only does the company produce some excellent, high quality products using sustainable business practices,  but the people behind the brand seem innovative, caring and very supportive of the food blogging community.  Their recent POM Wonderful Blogger Harvest Tour is a shining example of that.  Although, due to circumstances beyond my control (United Airlines Sucks), I didn’t actually get to attend the tour, Jeff and Andrea from POM Wonderful did everything they could to make me feel very much included in the festivities, including sending me a big package full of POM goodies afterward.

The pomegranate is an unusual, yet versatile fruit with many delicious and creative uses.  Its health benefits have been touted far and wide. Pomegranate juice is loaded with antioxidants – about three times more than are found in green tea or red wine. Antioxidants help to guard the body against the substances that can cause premature aging, heart disease, Alzheimer’s, cancer, and lots of other diseases or health conditions.  If that isn’t reason enough to indulge, there are scads of “wonderful” recipes using pomegranates and their juice.   The arils (seeds) are perfect for tossing in salads, stirring into yogurt, sprinkling over cereal or garnishing cocktails.  Pomegranate juice is ideal for glazes, cocktails and marinades.

Here are a few recipes from the SGCC archives that were inspired by pomegranates:

Just look at this fabulous Pomegranate Chocolate Chunk Ice Cream!

Or, maybe you’d prefer this tender, moist and juicy POMegranate Glazed Pork Tenderloin.

Don’t they both look delicious?

In case you didn’t know, November happens to be National Pomegranate Month.  November also officially kicks off the “Holiday Season”.  What better way to highlight the unique qualities of the pomegranate than with a little healthy holiday competition?   The fine folks at POM Wonderful have offered to send a case of their terrific, 100% pure pomegranate juice to three of you lucky readers.  To sweeten the proverbial pot, I’m also going to pair that with three copies of Nigella Lawson’s fabulous new holiday cookbook, Nigella Christmas: Food Family Friends Festivities.

Let me tell you people, you really want one of these.  This is one gorgeous book!  And, it includes everything you could possibly wish for to make your holidays merry and bright. (Everything except the snow, that is.  You’re on your own for that one!) Nigella’s book has recipes and suggestions for everything from from party canapés, cocktails and manageable mass catering to scrumptious Christmas cakes, cookies and puddings. There are also chapters on no-fuss brunch dishes, quick and easy homemade edible gifts and edible tree-decorations.  The book also includes quite a few recipes using pomegranates!

So, how do you score one of these nifty giveaways?  I’m glad you asked.  All you have to do to be eligible to win is leave a comment below telling me about your favorite holiday recipe using pomegranates or pomegranate juice.  If you don’t already have a recipe in mind, then tell me what kind of recipe you’d like to create using pomegranates or pomegranate juice.  Please only comment once, though. Duplicate comments will not be considered.  However, if you’d like an extra chance to win, I’ve got you covered.

• If you tweet this post on Twitter or share the link on Facebook, leave another comment letting me know, with the link, and you’ll get one extra chance to win.  You can do this twice, for a maximum of two (2) extra chances.

• If you have a blog and actually write a post about your recipe, leave a comment, including the link to your post,  and you will get FIVE (5) extra chances.  Of course, you should also put a link back to this post in yours.

The deadline to submit your comments is Saturday, November 28th, 2009, at 11:59 p.m. EST. I’ll pick the winning comments using the handy, dandy Random Number Generator and post the results here on Sunday, November 29th.  I’m purposely setting the deadline for after Thanksgiving to give you time in case you want to make your recipe for the holiday and post about it.

Good luck!!!

*UPDATE* (11/05/09)  My recipe is now up on the Bon Appetit site and the link below DOES work. Thank you all so much for your support AND your votes!!!  I wish I could send each one of you a slice of this pie!

I received an email the other day from the editor of Bon Appetit’s web site, Emily Fleischaker, inviting me to submit a for  the magazine’s Holiday Dessert Bake-Off.  It’s part of an annual feature they do called “Bon Appetit’s Blog Envy”. The Bake-Off is only open to food bloggers, and the grand prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton.  (Did I mention how cool I think Andrew Knowlton is?)  So, of course I decided to enter. 

I began thinking about which of the desserts in my holiday repertoire was the most amazingly decadent and delicious of all and this pie immediately came to mind.  It has an impossibly rich and creamy cream cheese and pumpkin filling with gorgeous, luscious, thick caramel ribbons running through it.  It also has lots of crunchy little toffee bits mixed in and is covered with a layer of even more dulce de leche.  This gingery pumpkin cheese pie with  toffee bits and caramel swirl is by far the most popular dessert in my holiday arsenal.  It is sheer heaven on a plate!

I’ve altered my original recipe a bit since then. Instead of sugar cookies, I now make the pie with a spicy, crunchy gingersnap crust.  I also swapped out the cinnamon, nutmeg and ginger in the recipe for pumpkin pie spice.  But, in my opinion, these changes make this pie even better, if that is possible.

So, here’s the deal.  I’ve entered my pie in the Bon Appétit Holiday Dessert Bake-Off, and I really need your help to win.   Please go over to the Bon Appétit Blog Envy Bake-Off site and vote for my Gingery Pumpkin-Caramel Cheese Pie! Once you’re at the site, you’ll have to click on the”vote on the next batch” button until you get to the Pies category.

Please please please, vote for my pie!!!  I’ll love you forever!  I’ll be your best friend!  I’ll bring you a doggie bag from Le Bernardin!

PLEEEEEEASE VOTE FOR MEEEEEEEEE!!!

Gingery Pumpkin-Caramel Cheese Pie

Ingredients:

For the crust:

3 cups gingersnaps, crushed into coarse crumbs
1/2 teaspoon ground cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted

For the filling:

2 8-ounce packages of cream cheese, softened
2/3 cup sugar ( Use more or less according to your taste)
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 cup toffee bits
2 cups dulce de leche or caramel sauce of your choice, divided. (You may have to soften the dulce de leche to make it “swirlable”. I microwaved mine on 50% power for about 20 seconds.)

Directions:

In a medium bowl, whisk together cookie crumbs, cinnamon and salt.  Add melted butter and mix until well blended. Press mixture into an 8 or 9 inch pie plate.

Bake at 350 degrees F for 12 minutes. Set aside to cool.

Beat cream cheese and sugar together on medium speed until fluffy, about 2 minutes. Add pumpkin puree, pumpkin pie spice and vanilla, and beat until completely combined.

Mix in the toffee bits and swirl in 1 cup of the dulce de leche or caramel sauce using a knife or offset spatula.

Pour the filling into the pie plate and smooth it out. Refrigerate until firm, about 4 hours or overnight.

When thoroughly chilled, spread the second cup of dulce de leche or caramel sauce evenly over the top of the pie.

If desired, use another 1/2 cup of dulce de leche to pipe rosettes or other design on top of the pie.

Chill until the topping is firm.

I know you’re probably wondering about the results of my razor clam contest. Yes, it’s been a long time coming, but I’m finally ready to announce the recipe I selected as the fate for my precious razor clams. There are two reasons why it took so long, the first being that I didn’t want to announce the winner until I had actually had made the recipe to show you. That required setting up a big enough block of time for me to prepare the dish, photograph it, process the photos and write the post. You know the drill. It seemed like every time I planned to do this, something came up and got in my way!

The second reason is that I received so many fantastic recipes and ideas that it was really, really, really hard for me to choose just one. In fact, I didn’t. Since I had a a total of five pounds of razor clams in my freezer, (my sous chefs and) I decided to choose not one, but THREE winning recipes! Even so, it was still a very difficult choice, making me wish that I had bought a lot more of those clams.

As I stated in my earlier post, my criteria for selecting a winning recipe was originality, availability of ingredients and ease of preparation. I also stated that my clams were already cleaned and shelled. So, while many of you submitted great recipes calling for unshelled clams, I couldn’t use them. All three of the recipes we chose met this criteria and yet, were very different. I’ve made one already, and can’t wait to try the other two!

So, without further ado, here are the three winners of one of these:

Are you ready?

Really, really ready?

Okay. Here we go!

Drumroll, please…..

Sailcat

“While not the lowest calorie preparation, razor clams benefit from a hot oil bath to a greater degree than any other food this humble cook has had the pleasure to encounter.

Dip clams into rice flour coating evenly. (Regular flour may be used but rice flour is best). Flour may be seasoned with any dry seasonings you like (pepper, garlic, herbs etc.)

Dip floured fish into lightly beaten eggs.

Roll egg coated fish into Panko bread crumbs (the best) and shake off excess so breading isn’t too thick)

After rolling in Panko crumbs and before you fry in oil, always put battered items in the freezer for at least 20 minutes. This is a secret for a restaurant quality fish fry! I have frozen breaded razor clams for up to a week before frying. When the Panko gets frozen to the egg wash, it sticks like cement and the crumbs never fall off and the results are beautiful.

Cook in peanut (first choice) or other vegetable oil which has been heated to 375 degrees. Cook for one minute or less. Razors will toughen if overcooked. You want the clams to be done right as the bread crumbs start to turn golden.

Enjoy one of the most succulent seafood entrees on the planet!”

This is the first recipe I used, and the one highlighted in these pictures.

********************

Toni

“When I read your dilemma, I immediately called my friend Darren who used to live on a boat in Seattle. He came back with this recipe for razor clam fritters, which he said he used to make all the time and people couldn’t stop eating them and RAVING!

In a food processor:

1 medium sweet onion
1 large leek – whites only
1 scallion
2 cloves garlic, slightly minced
1 C fennel bulb, cubed

Pulse till coarsely chopped. Put the mixture in a large bowl and add:

Kernels off 1 ear fresh corn
1/4C corn meal
1/2C AP flour

Toss to coat everything with flour and corn meal.

Finely dice 3 C clams
Add 2 large eggs plus 1 egg white
Salt and Pepper to taste
1 head flat leafed parsley, chopped
2 TBS fennel leaves, minced
1 C whole milk
1 generous C grated parmegiano-reggiano
2C Panko bread crumbs
zest of 1 lemon

Combine all ingredients. You should have a mixture which can be shaped into balls and then flattened.

Heat a heavy skillet. Spray with oil. Add the fritters and fry on both sides – slowly on side 1, then turning up the heat and frying until crispy on both sides.

Serve with tartar sauce – either home made or store bought. Either way, the play of the corn against the lemon zest is a knockout, and anyone who turns their nose up at a tartar sauce out of a jar will probably not count among your best friends anyway!”

********************

Lisa @ The Cutting Edge of Ordinary

“I have had this recipe bookmarked for a bit. It calls for a pound of those suckers!

http://www.cookthink.com/recipe/11120/Portuguese_Razor_Clam_Rigatoni

Sounds delicious!”

Congratulations, you three! I loved the recipes you submitted, and intend to recreate each of them! Please email me at stickygooeycreamychewyATgmailDOTcom, with your snail mail addresses so that I can get your prizes out to you.

Thanks also to everyone else who submitted a recipe or preparation idea for my razor clams. I wish I could send you all a prize!

]]> http://stickygooeycreamychewy.com/2009/07/02/finally-the-winners-of-my-razor-clams-recipe-contest/feed/ 14 http://stickygooeycreamychewy.com/2009/06/19/baby-its-hot-outside-and-contest-reminder/?utm_source=rss&utm_medium=rss&utm_campaign=baby-its-hot-outside-and-contest-reminder http://stickygooeycreamychewy.com/2009/06/19/baby-its-hot-outside-and-contest-reminder/#comments Fri, 19 Jun 2009 21:17:00 +0000 Susan http://stickygooeycreamychewy.com/?p=268
It’s been another scorcher today in the Sunshine State! By 9:00 this morning the temperature had already shot up to 85 degrees F., and was steadily climbing. For weeks now, we’ve been experiencing hot, blistering days and nights in the 90′s. People, let me tell …]]>

It’s been another scorcher today in the Sunshine State! By 9:00 this morning the temperature had already shot up to 85 degrees F., and was steadily climbing. For weeks now, we’ve been experiencing hot, blistering days and nights in the 90′s. People, let me tell you, that is HOT! Not even the short, sporadic bursts of rain we’ve had have managed to cool things off.

Now, I know that many of you are reading this while snow is still melting and thunderstorms have been pummeling down all around you, thinking “What is she b*tching about?”. But, let me tell you, this incessant heat is no day at the beach! It’s oppressive! While the the sun is shining in a pristine blue sky, and flowers are blooming in a profusion of bright, beautiful colors, it’s too darn hot to spend much time outside to enjoy it. Honestly, I don’t know how people ever survived here before air conditioning!

The last thing I feel like doing in weather like this is cooking. So, unless I have to, I don’t. We still have to eat, so I rely a lot on take-out, outdoor grilling and quick, easy dishes that require very little or no cooking. This was one of those weeks, where I was able to just coast.

I do believe, however, that you can still be creative in the kitchen even if you don’t turn on the oven. Just to prove it to you, I’ve dug out some of my favorite summertime recipes from the SGCC archives. Each one is satisfying and delicious, and guaranteed to help you beat the heat. I hope you enjoy them!

This simple chilled Gazpacho is a Spanish-style soup that sort of resembles a chunky, liquid salad. It has lots of fresh, raw vegetables suspended in a broth of tomato juice. It’s full of zesty and refreshing flavors, and is one of my favorite warm weather meals. I like to jazz it up a little with some diced jalapeno, fresh lime juice and a dash of Tabasco. I often top it with a little creme fraiche and a few boiled shrimp.

……………………………..

Another lovely summertime soup is this Sumptuous Strawberry Soup. I’ve served this soup both as a brunch dish and a dessert. Ripe, fresh strawberries are blended with yogurt, sour cream, lime juice and honey. The result is a cross between a rich mousse and a smoothie.

……………………………..

This Edamame & Heirloom Tomato Salad with Lemon-Miso Vinaigrette is light and vibrant dish made with heirloom tomatoes tossed in a light lemon-miso vinaigrette, along with steamed edamame, scallions and a chiffonade of shiso leaves. Of course, you can add any mix of vegetables and herbs you like to this salad. Throw in some pre-boiled shrimp from the market, and you have a complete meal.

……………………………

My Kitchen Sink Asian Slaw is another great summer salad. All you need to start is some pre-packaged cole slaw mix from the produce aisle of the supermarket and build on that. I toss in some scallions, diced mango and pineapple, thinly sliced kumquats and some garlic. Then, I dress it with a bottled ginger dressing, also from the supermarket, squeeze in a little lime juice and squirt in a generous blob of Sriracha sauce. The result is a fabulously sweet and spicy slaw that will knock your socks off!

……………………………………………..

This Chicken Pasta Alfresco came to be one night as I was rushing to make dinner and accidentally dumped my cooked pasta into my Caprese salad instead of my chicken and mushroom pasta sauce. After that, the only thing left to do was mix the chicken in too! I did and it was fabulous! If you’re militant about not turning on your stove, you can eliminate the chicken and serve this pasta with just the salad. Or, you can add some shrimp or rotisserie chicken from the market. It’s all good!

………………………………………………

The Rachel sandwich is a variation of the ever-popular Ruben. It’s filled with lean pastrami, cheese and either coleslaw or sauerkraut. And, it can be cooked either on your barbecue grill or with a small tabletop electric grill, like the Griddler.

…………………………………………………..

I’ve never given this big, fat Italian-style sandwich a name of its own, but I make it all the time. I layer slices of various cured meats, like prosciutto, capicola ham and sopressata Calabrese (which is like a spicy salami) on one side of a ciabatta loaf. On the other side, I spread a generous layer of crisp, peppery arugula, thick, ripe, juicy slabs of heirloom tomatoes and slices of fresh buffalo mozzarella. Then I drizzle a little balsamic vinaigrette on top, close up the sandwich and voila – dinner!

……………………………………………

These Pacific Rim Burgers with Ginger Mayonnaise are hands down my favorite burger ever. They are made with ground chicken and some spicy good stuff. They are glazed with a honey-teriyaki mixture and either grilled or seared in a pan. Then, the burgers are smothered with an utterly magical ginger-based mayo, topped with crunchy, fresh cucumbers and served on toasted sesame seed buns. These burgers are so moist, flavorful and delicious that you will forget you’re eating ground chicken. Honest! I swear! You’ll never miss the beef!

…………………………………………..

A visit to Whole Foods is usually a dangerous proposition for me. I almost always go armed with a specific list of items to buy, and I never stick to it. I can’t help myself! The day I bought these veal chops was no exception. As the name implies, the first time I made these Pan Roasted Veal Chops with Chipotle-Lime Butter, I seared them in a cast iron skillet. Since then, I’ve made them out on the grill and they’re just as succulent and juicy that way.

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So, there you have it – a small arsenal of tired and true, simple and tasty recipes you can serve to family and friends without breaking a sweat!

Enjoy!

I just want to add in a reminder that my Razor Clams recipe contest ends at midnight EDT tonight. If you haven’t submitted your recipe ideas yet, get moving! You can find the details here.

]]> http://stickygooeycreamychewy.com/2009/06/19/baby-its-hot-outside-and-contest-reminder/feed/ 31 http://stickygooeycreamychewy.com/2009/04/30/omgomgomg-i-won/?utm_source=rss&utm_medium=rss&utm_campaign=omgomgomg-i-won http://stickygooeycreamychewy.com/2009/04/30/omgomgomg-i-won/#comments Thu, 30 Apr 2009 14:05:00 +0000 Susan http://stickygooeycreamychewy.com/?p=253
Ever heard of “Does My Blog Look Good in This“? According to its founder, Andrew of Spittoon Extra, DMBLGIT is “a monthly food photography event, called by some as the grandest food porn event available on the web.”, where “Food bloggers submit their best photos from posts they …]]>

Ever heard of “Does My Blog Look Good in This“? According to its founder, Andrew of Spittoon Extra, DMBLGIT is “a monthly food photography event, called by some as the grandest food porn event available on the web.”, where “Food bloggers submit their best photos from posts they completed during the previous month which are then judged and scored. Winners are made covering three categories (edibility, aesthetics, and originality) plus three overall winners.” Each monthly contest is hosted by a different food blogger.

April’s DMBLGIT was hosted by Gine of I Dolci Fanno Felici, and guess what? I WON Overall First Place!!! I am absolutely giddy! I am also terribly flattered and honored. I’ve been submitting entries to this event every month for a year and this is the first time I’ve even placed.

So, are you ready to see my winning photo?

Are you sure?

Better go put on some sunglasses first, so as not to hurt your eyes looking at my dazzlingly brilliant, award-winning photo! I’ll wait.

Okay. Ready now? Here it comes…….

TA DA!!!

It’s my Pomegranate Chocolate Chunk Ice Cream!

And, not only did I get a much-appreciated ego boost……

I also get to show this super cool badge on my blog!

I want to thank Gine and all of this month’s DMBLGIT judges from the bottom of my heart for acknowledging my work. You have no idea how much it means to me. I’d also like to congratulate all of the other winning photographers as well. Their work is outstanding! Please make sure you stop by Gine’s site and see for yourself.

Ciao for now!

P.S. I hope you know I was kidding about the dazzlingly brilliant part!

The ingredients for this month’s Royal Foodie Joust were chosen by Billy from A Table for Two. Billy took pity on us and selected ingredients that would lend themselves to simple preparations. After the hustle and bustle of the Holidays, it was much appreciated! He decided on mushrooms, cauliflower and noodles.

For those few that may not be familiar with the Royal Foodie Joust, it is the brainchild of our own lovely and talented Jenn, The Leftover Queen. It’s a monthly cooking competition for members of The Foodie Blogroll. Each month, the previous month’s winner chooses three ingredients and the rest of us go crazy trying to create a delicious dish incorporating all three ingredients into it! Then, all of the members are invited to vote on their favorite. And so it goes…..

The first RFJ that I entered was back in October, 2008. I made a Creamy Gorgonzola, Fennel & Pear Tart, and was flabbergasted to learn that I had actually won! I’ve been really anxious to try my luck again ever since.

I didn’t want to just throw together a regular pasta dish for this one. I needed to figure out something a little more original. One of my favorite noodle dishes has always been a noodle or lochshen kugel.

A Jewish specialty, a kugel is a baked casserole-like dish, featuring either noodles or potatoes and anything else that the chef who is making it desires. Kugels may be sweet or savory, but the most popular kinds are those served as desserts. (BTW, I have a killer Cherry Cheese Kugel recipe that I promise to share with you one day.)

Anyway, I didn’t think mushrooms and cauliflower would work too well in a dessert dish, so I came up with a savory kugel using vegetables and goat cheese. I used the required mushrooms and cauliflower in my dish, as well as onions and carrots (for sweetness and color). You could use any vegetable and seasoning combination you like. I think that this recipe is very versatile that way. I also toyed with the idea of adding bacon or chopped ham. I didn’t because I wanted to keep it vegetarian, but I do intend to try it that way next time.

I started out by cooking some onions down in butter and olive oil until they were really soft and sweet. Then, I added each of the other vegetables in, one by one, and sauteed them until tender. The binder for my kugel was a mixture of the traditional cottage cheese, sour cream and eggs, but with a twist. I also blended in a healthy dose of soft and creamy goat cheese, or chevre. That little bit of tanginess from that velvety chevre made all the difference. It was subtle, but definitely there. And, it was the perfect counterpoint to the mellow sweetness of the onions.

I was so pleased with the way that this kugel turned out! It was a really delicious dish and a big hit at Chez SGCC. It is also a great dish for a buffet, because it can be made in advance and is best served at room temperature. There is nothing fussy or complicated about it either. Hell, if I could do it standing on one foot, anybody with two good feet should have no trouble!

If any of you Foodie Blogrollers like my kugel as much as I do, please take a minute to hop on over to the forum when the voting begins and……

VOTE FOR ME!

Please and Pretty Please? I’ll love you forever!

Savory Vegetable Noodle Kugel (Printable Recipe)

Ingredients:

2 tablespoons olive oil
3 tablespoons butter
1 lb cottage cheese- Small curd 2%-4% fat
1 C sour cream
8 ounces chevre
6 eggs, beaten
1 cup grated Parmesan or Romano cheese
2 onions, thinly sliced
1 cup shredded carrots
2 cups mushrooms, sliced (I used Baby Bella mushrooms, but any kind will work.)
2 cups cauliflower, cut into small florets
Salt and ground black pepper
1/2 teaspoon nutmeg
1 lb medium egg noodles
1 cup panko crumbs
2 tablespoons butter, melted

Directions:

Cook cauliflower by simmering in water until al dente-crisp tender. Drain and set aside.

Saute onions on med-low heat in olive oil and butter for 20-30 minutes, until really soft and sweet. Add carrots and saute until tender, about 10 minutes more. Add mushrooms and saute until tender, about 5 minutes. Then add cauliflower and toss. Set aside.

Mix cottage cheese, sour cream, chevre, eggs, salt, pepper and nutmeg together in food processor or blender until smooth. Set aside.

Cook noodles according to package directions and drain well. In a large bowl, mix noodles together with vegetables and stir in the cheese and egg mixture. Then, stir in the grated cheese.

Pour the whole thing into a large, buttered casserole dish.

Mix the panko with the melted butter and sprinkle over the top of the casserole.

Bake at 350 degrees until browned and bubbly, about 30-40 minutes.

Serve hot or at room temperature. The kugel sets up more as it cools and can then be sliced more easily.

Enjoy!

Greetings and welcome to the first installment of Flavor of the Month, a new feature here at SGCC! A few weeks ago, in my New Years post, I asked you all for suggestions and ideas on how to improve this blog. I wanted to know what you all wanted to see here. I was touched to read so many comments saying that you loved SGCC just as it is and not to change a thing. I actually got a little verkempt! However, change leads to growth, and I really do want to grow, both in my writing and in my cooking.

Several of you gave me some excellent suggestions for tweaks I could make – some relating to technical issues and some to content. I intend to take each into consideration, so keep your eyes peeled over the next several months.

There was one comment that really stood out to me, and this is the one I chose as the winner of The Flavor Bible. The comment was submitted by Brilynn from Jumbo Empanadas. I chose Brilynn’s comment because she hit on two points that had already been lurking in the back of my mind.

Brilynn said “…as far as ideas for SGCC, I like your Dinner and a Movie Theme, you could perhaps turn it into a blogging event? Or maybe you should just make more ice cream… that drunken cherry ice cream is fabulous. You should have an ice cream at least once a month.”

Bingo!

I’d been thinking about the best way to implement my Dinner and a Movie idea for months, and had considered trying to make a blogging event out of it. I’m still working on the details, and as soon as I’m ready to unveil it, you’ll be the first to know.

I had also been thinking about incorporating more ice cream recipes into SGCC. Since I live in Florida, my family and I are lucky enough to be able to enjoy ice cream year round. And trust me, we do! Doing a monthly ice cream feature was a perfect idea! So, on the 15th of every month I’ll reveal my Flavor of the Month.

This month’s Flavor of the Month is Toasted Coconut Sesame Brittle Ice Cream. It’s a riff on one of my favorite Haagen Dazs flavors of the same name. Freshly toasted coconut and buttery sesame brittle are mixed into a smooth and rich coconut ice cream base. It’s crunchy and creamy and chewy all at the same time. It’s also utterly sublime!

My inspiration for the coconut ice cream base came from the cookbook, Delicious Days by popular blogger, Nicky Stich, by way of the supreme ice cream master himself, David Lebovitz. It is a Philadelphia-style ice base, made without eggs. Instead, heavy cream is simmered with coconut milk and palm sugar. After chilling, the base is churned into luscious mounds of silky coconut bliss.

The recipe for my sesame brittle came from Gale Gand. I have to admit, I was a little apprehensive about making it. We all know my track record with caramelizing sugar! But, I reeeeeeallllllly wanted to use sesame brittle and couldn’t think of anywhere close by to buy some. So, I sucked it up and made it myself. And, it turned out great! The first time!!!

Now, I have to stop and take a moment here to wax poetic about this brittle. It. Was. Amazing. Seriously! I couldn’t stop eating it! I’m not even a huge fan of sesame anything, but this brittle just blew me away. I’m telling you, people, even if you decide to never try this ice cream, do yourself a favor and make the brittle. It is THAT good!

By the way, I just realized that this is also my 200th post! Woo hoo! I didn’t realize that I was such a chatterbox!

Enjoy!

One of the nicest perks of being a food blogger is getting free stuff to try from various companies. Several weeks ago, I received an email from a very nice lady named Katie, asking me if I would be interested in testing some new Pillsbury products. Woohoo! Who doesn’t love this little guy?

Of course, I said that I’d be delighted! Within a week, a rather large box arrived on my doorstep. I gleefully opened it up to find some of these nesting inside:

They’re the same thing as crescent rolls, except that they come in one solid sheet with no perforations. They are perfect for creating new recipes. I was psyched! We love crescent rolls at Chez SGCC, and I was going to enjoy experimenting with these. I had two tubes of the Crescent Recipe Creations, so I decided to use one for a savory dish and the other for a sweet one.

Since it was also time for the October installment of Royal Foodie Joust created by Jenn, The Leftover Queen, founder of The Foodie Blogroll. I tried to kill two birds with one stone and combined the two projects. This month’s selected ingredients for the joust are fennel, dairy and parsley. After some playing around, I came up with a Creamy Gorgonzola, Fennel & Pear Tart. Using my crescent dough as the tart shell made this recipe a snap to put together!

First, I unrolled the dough into a rectangular tart pan, gently pressing it up the sides of the pan, and trimming any overhang around the edges. Then, I made my fillings, which consisted of three layers: a gorgonzola and mascarpone cream, sauteed fresh fennel, herbs and onions, and sliced fresh pears. Finally, I baked the tart until it was all browned and bubbly.

The result was a smooth, rich and creamy center, enveloped by a crisp and flaky pastry. The subtle sweetness of the pears were the perfect foil for the tangy bite of the gorgonzola. The sauteed fennel added crunch and a hint of anise flavor. It was a wonderful combination of tastes and textures.

Pillsbury’s Crescent Recipe Creations are in stores now and can be found in the refrigerator section of most supermarkets. You can use them for lots of different things. The Pillsbury web site has tons of recipes as well. If you see them, consider giving them a try.

Oh, and by the way, I would really, really, really appreciate your vote for my recipe in this month’s Royal Foodie Joust. All you have to do is go here and VOTE FOR ME!!!

Creamy Gorgonzola, Fennel & Pear Tart (Printable Recipe)

Ingredients:

8 ounces mascarpone cheese
8 ounces Gorgonzola dolce at room temperature
3 tbsp unsalted butter
2 fennel bulbs, white part only, thinly sliced (fronds reserved)
1 medium sweet onion, thinly sliced
1 tbsp fresh parsley, minced
1 tbsp fresh tarragon, minced
Salt and pepper to taste
2 fresh pears, peeled, cored and thinly sliced (any kind of pears will do.)
1 tube Pillsbury Crescent Dough
2 tbsp fennel fronds, chopped for garnish

Method:

Preheat oven to 350 degrees F.

Combine mascarpone and Gorgonzola in the bowl of a food processor and process until smooth. Set aside.

Melt butter in a large skillet over medium heat. Add fennel, onion, parsley and tarragon and saute until tender, about 8-10 minutes. Add salt and pepper to taste. Set aside.

Roll out crescent dough into a tart pan with a removable bottom, pressing together any perforations. Trim any edges that hang over the edges. I used a rectangular pan, but you can use any tart pan you like.

Spread the cheese mixture into the tart pan in an even layer.

Spread fennel mixture evenly over the cheese layer, and top with sliced pears.

Place tart pan on a baking sheet and bake for about 40 minutes, or until crust is golden brown and cheese is bubbly.

Cool for about 10 minutes and remove tart from the pan. Sprinkle fennel fronds on top.

Slice and serve.

Enjoy!

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I’m sure you’ve all been waiting with bated breath for this, so here it is.  Ladies and gentlemen, and everyone in between, I’d like to introduce you to…….(drumroll please)……..Chicken Pasta Alfresco! 

Remember when I wrote this post last week asking for your help in naming my pasta dish? Well, little did I know how many of you were out there actually paying attention.  I received over forty clever and creative suggestions for the name of this dish.  That was way too many for me to process all by myself.  I had to enlist the help of my loyal and trusted kitchen assistants and resident taste-testers. 

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This is Philson, the Wonder Dog.  Philson has a very discriminating palate and is an expert on cleaning up spilled food off of tile floors.   He is also a great arbiter of good taste and gracious living.

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In the end, we finally decided on Christa’s (Our Fun Life) entry, Chicken Pasta Alfresco, because it was concise, easy to remember and accurately described the essence of the dish.  It was perfect!  As a token of my appreciation, I will be sending Christa a copy of Mario Batali’s hot, new cookbook, Italian Grill.  Thank you Christa, and congratulations!

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But wait!  There’s more!  My esteemed colleagues and I agreed that there was another entry that we wanted to recognize as well.  Heather (Diary of a Fanatic Foodie) suggested that I name my pasta Sicilian Summer in a Bowl.  We loved that!  It sounded so lyrical and conjured up lovely images for us, so we decided to give Heather a cookbook too.  Now, I only have one copy of Italian Grill, but I do still have a brand new copy of Top Chef: The Cookbook left over from my Top Chef giveaways. So Heather, this one’s for you!

Christa and Heather, if you’ll both email me with your mailing addresses at stickygooeycreamychewy AT gmail DOT com, I’ll send your cookbooks out to you as soon as possible.  Thanks, and congrats again!

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