Chocolate Cupcakes

Ultimate Chocolate Cupcakes with Ganache Filling
Makes 12 cupcakes. From Cook's Illustrated.

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container. For fun, simple techniques for decorating cupcakes, see Decorating Cupcakes below.




Ingredients
Ganache Filling
2 ounces bittersweet chocolate , chopped fine (see note)
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate Cupcakes
3 ounces bittersweet chocolate , chopped fine (see note)
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 recipe Frosting

Instructions
1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Spanish Tortilla

Serves 4 as light entrée; 6 as an appetizer. From Cook's Illustrated.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the chorizo and scallions. We recommend using our winning brand of extra-virgin olive oil, Columela. Use a cured, Spanish-style chorizo for this recipe. Portuguese linguica is a suitable substitute.




Ingredients
4 ounces Spanish chorizo , cut into medium dice
5 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion , halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
4 thinly sliced scallions (green and white parts)
Garlic Mayonnaise (see note) (optional)

Instructions
1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.

2. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).

3. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

Clams Fagiole

I totally stole this recipe from Cooking Light back in April. It was so good and I've made it a few times, but I never got a chance to take a picture, so here it is.
This is a very quick recipe, but I found it to taste better the day after as the flavors mellow in.

Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup fat-free, less-sodium chicken broth
1/4 cup clam juice
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (15.5-ounce) can cannellini beans, rinsed and drained
24 littleneck clams
8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 8 bowls; top each with 3 clams. Serve with toast.

Arroz con Pollo

1 large diced onion
1 large red pepper
6 chicken skinless boned chicken thighs
1 lb mild italian sausage
minced garlic to taste
1 tsp cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp tumeric
1 14oz can diced tomato
1/2 cup dry white wine
1 bay leaf
2 cups of rice
2 1/4 cup stock

Saute chicken and sausage. Once the chicken is browned add onion, pepper and rest of the spices. Deglace with the wine, then add rice and stock, cover and simmer until rice is done, about 15 minutes.
During the last 5 minutes of cooking add the diced tomato and stir.

Red Pickled Onions

I love pickled onions! They go so well with fish, chicken, tacos, salads...anything!
I got this recipe from the Rosa Mexicano cookbook, they are so pretty and delicious.

Ingredients

1 large thinly sliced red onion
pinch of salt
1/2 tsp oregano
1/2 cup of white vinegar
1 cup of lime juice
1 habanero chile (use jalapeno if you dont want it too spicy)

Pack the onions tightly into a mason jar. Mix vinegar, lime juice and seasonings and pour over onions. Slice open the chile and insert into jar.
Make sure onions are fully covered or add more lime juice.
Let rest overnight, these can be stored in the fridge for up to a week.

Steak Tartare

I've said this before and I'll say it again; one of my favorite joys of cooking is that you dont need to travel to a fancy restaurant to try an amazing dish. All you need is top notch ingredients, determination and skills. With that said, I NEVER go to a restaurant and order something I can make myself, NEVER.
Well, last week I had the tartare where my hubby works and I'm in love with it. i have never attempted to make it myself since its a lot of work, mincing raw meat can be a nightmare, but I did it and it came out wonderful!
(I'm not just saying this because I made it)
Naturally I followed Anthony Bourdain's recipe from Les Halles, adding a few ingredients of my own. Enjoy!

Ingredients:

2 egg yolks
2 tbsp Dijon mustard
4 anchovy filets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco sauce, to taste
Freshly ground black pepper
1/4 olive
1 oz Cognac
1 small onion, freshly and finely chopped
2 oz capers, rinsed
2 oz cornichons, finely chopped
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

Bulgur Wheat with peaches, avocado, parsley and pistachios.

(PLEASE EXCUSE THE UGLY PICTURE, I WAS STARVING, SO I DID IT AS FAST AS I COULD)

Well, it's been a while since my last blog. A lot has happened; I got married, moved, new job, it's been crazy, so cooking has been the last thing on my mind. But something I did do lots of is dine out..a lot! I tasted so many new dishes that I feel inspired, all I wanna do now is cook new things. So here we go...
I made this recipe in about 15 minutes,

1 cup of uncooked bulgur
1 cup of boiling water
3 thinly sliced nectarines
5 sliced green onions
1/4 cup flat leaf pasley
1/4 cup cilantro
3 tbls balsamic vinaigrette
salt and pepper to taste
a handful of pistachios

1. Combine bulgur wheat and the cup of boiling water, bring to boil then simmer until soft. About 15 minutes.
2. In a separate bowl mix in rest of ingredients and toss well. Once the bulgur cooled down a little, toss everything together and serve.