Vanilla protein crack cereal

Greetings, readers! Did you miss me? I hope this finds you well and very happy. I'm decided to begin blogging again at the request of a few family members and friends (and let's face it, that's my readership!) 

During the summer I taught at Spotlight on Opera again, and, as I did last summer, I ate a very restrictive keto diet. This is no great hardship, for I don't really care for the local cuisine (lots and lots of wonderful fried foods that tend to not agree with me.) 

One little cheat I allowed myself was my friend Cindy's version of a keto cereal that she had found online. Now, this cereal relies heavily on coconut, and there's quite a bit of it, so I can't in good conscience call it keto (coconut oil, yes, but coconut flesh is very sweet and carby.) 

In addition to running her program, Cindy would have to bat my hand away from this stuff. It's very delicious (hence it's name) and it stays remarkably crunchy in milk (I drink unsweetened almond milk) or yogurt (which turns it into a yummy stand in for dessert.)

This is one of the easiest things to make in the whole world; you simply mix the ingredients together, and then toss in the oven for about 10 minutes (keep an eye out, as it can burn quickly.)

This will last you about a week or so; you can enjoy it for breakfast, or as a snack, or as a dessert.

Without further ado, I give you vanilla protein crack cereal.

Ingredients:

8 oz unsweetened shredded coconut

8 oz unsweetened coconut chips

8 oz toasted pecans (salted or unsalted, your choice)

1 cup of toasted pepitas

1/2 cup of walnuts (optional)

2 scoops of vanilla whey protein powder (or any vanilla protein of your choice.)

3 tablespoons of extra virgin coconut oil

Method:

1.) Preheat the oven to 350 degrees Fahrenheit.

2.)  Melt the coconut oil.

3.) Toast the nuts.

4.) Assemble all the ingredients in a large bowl and mix thoroughly. You want the coconut oil as dispersed as possible. 

5.) place the entire mixture in one thin layer on a foil lined baking sheet.

6.) Bake for 10 minutes. Keep an eye on it and check around the 8 minute point. I like a little toasty color, as I think it enhances the taste.

7.) Allow the cereal to cool, and enjoy with milk or yogurt (or by the handful!)

No, it's not going to win any beauty contests, but neither would a normal box of cereal that had been tipped out onto a baking sheet!

A Very Pie-day Friday

Recently, my little sister Caroline sent me this cute little Pusheen cartoon on instagram:

Caroline is coming for a visit this weekend. She'll be hearing me sing a concert version of Verdi's Macbeth at the National Opera Center, and after I'm sure we'll run around town and have a ball.

Caroline's birthday is just a few days away, and she requested that I make my maple-bourpon pumpkin pie with chocolate streusel for her. Naturally I said yes, and had a cute little idea. Pie is almost universally a comfort food, be it savory or sweet, so why not have one savory and one sweet? We'll enjoy a very speedy (and delicious) chicken pot pie when she arrives, then I'll serve the pumpkin pie for dessert! 

This particular chicken pot pie is very straightforward, easy, and very rewarding. Fort this quick and easy version, I use a few shortcuts for it. First, I use leftover chicken, or I buy a rotisserie chicken for the meat, and I use a sheet of puff pastry for the top. Both of these save at least an hour, and the result is hard to argue with. In fact, it's much better than many versions you can buy out. I often find chicken pot pie disappointing when I try to eat it outside of my home. Pablo happened to have a little bit of a macrobiotic chicken pot pie (whatever that means) and let me tell you, it can't hold a candle to this one, if I do say so myself!

Chicken Pot Pie

Ingredients:

1 sheet of puff pastry

2 tablespoons of olive oil

1 yellow onion, chopped

2 stalks of celery, cubed (cut down the center of the celery stalk and chop!)

2 carrots (I really like carrots, so I use almost an entire small bag. Just please don't use baby carrots in this...that would be gross.) I like these cubed, but slices would be fine.

About a pound (12-16 oz) of cooked chicken (rotisserie or leftover is great for this!)

1 tablespoon of butter

1/3 cup of all purpose flour

32 oz box of chicken stock (homemade is really best, but boxed broth works in a pinch)

1 cup of frozen peas

Method:

1.) Prepare the puff pastry by allowing it to defrost on the counter.  Preheat the oven to 400 degrees Fahrenheit. Chop the onion, carrots, and celery, and sautée in a big pan.

2.) Move the vegetables aside, and add 1 tablespoon of butter. After it melts, add the four, and stir for a few minutes (this will take away the raw flour taste.)

3.) Add the chicken broth slowly. This will make a delicious gravy! You could also add a glub of marsala, sherry, brandy, or a bit of white wine. 

4.) Chop the leftover chicken, and add the vegetables and gravy.

5.) Add the frozen peas, and heat through. Taste for seasoning (depending on your broth and chicken, it may need some salt and pepper, and a pinch of thyme.) 

6.) Roll the defrosted puff pastry out a bit so that it will fit over the top of your baking dish.

7.) Fill the baking dish with the pie filling and top with puff pastry.

8.) Bake 35-40 minutes or until the pastry is golden.

9.) Let the pie rest a few minutes and enjoy!

Hazelnut brownies

Chocolate pairs beautifully with a number of other flavors: for instance, I love to receive chocolate oranges in my Christmas stocking. I enjoy pairing a raspberry puree with flourless chocolate torte, and many people enjoy a raspberry mocha on occasion. These pairings are wonderful, but my favorite companion for chocolate is hazelnut. I know I'm not alone in this, as people the world over eat Nutella every day. In New York at grand central station there is a wonderful Belgian chocolate shop called Neuhaus, and they sell little pieces of chocolate, many of which are imbued with hazelnut.

Most of us know that chocolate is lovely, and I am a devotee of that squidgy, yummy confection we all know and love: the brownie! I don't always make homemade brownies; they can be kind of fussy, and one often has great results with boxed mixes. I am happy to report that I enjoy making and eating these hazelnut brownies, and I think you will, too. There's a bit of coffee in these, but it doesn't really come through in the final taste: coffee often is just a way to intensify the flavor of chocolate. The hazelnut flavor is also not too strong; it is more of an accent to the chocolate.

These make quite a few brownies. I recommend baking these in a half sheet pan, but if you don't have one, just make sure you increase the baking time by 15 minutes or so, as your brownies will be big and tall.

Ingredients

3 sticks of butter
2 bags of chocolate chips (I used 60% cocoa bittersweet chocolate)
4 oz semisweet chocolate
6 eggs
1 3/4 cups of sugar
1 tablespoon of frangelico (you could use a teaspoon of hazelnut extract, too)
1 tablespoon of vanilla
1 1/2 tablespoons of espresso powder (you could use instant coffee instead)
1 cup of cake flour (pastry flour would work, too)
1 teaspoon of baking powder
1 bag of chopped hazelnuts
pinch of salt

Method:
1.) Preheat the oven to 350 degrees, and butter and flour a half sheet pan.
2.) Melt the 4 ounces of semisweet chocolate, one bag of the chocolate chips, and the butter together, using either a double boiler, or microwaving in 30 second intervals. Set aside to cool.
3.) Mix together the eggs, sugar, frangelico, vanilla, and coffee together with a whisk.

The start of something wonderful...

4.) Sift the flour, baking powder, and salt together. Add the hazelnuts and chocolate chips to the dry flour (this will coat them and prevent them from sinking).
5.) Fold the flour mixture into the egg mixture.

The promise of good things to come!

6.)  Bake for 30 minutes.
7.) Enjoy! You might conisder dusting with confectioner's sugar. Allow brownies to cool a bit before slicing and eating.

Missouri Corn Pudding

This recipe is one of my family's favorite dishes. We often have this at Thanksgiving or Christmas (and sometimes on both holidays). It is simple, irresistible, and fun to make.

I remember the first time I ever had this; my Mom made it for Thanksgiving in 2006. I think she had acquired the recipe from a friend. Like many recipes, I've adapted it a bit and made it my own. For instance, when I make this for Pablo, I add green chiles, which remind him of green corn tamales from his childhood in Tucson, Arizona.

Most recently, I made this in September as part of a pre-performance meal when my friend Cindy and I were singing a few concerts together in Austin, TX. It pairs extremely well with a nice piece of broiled salmon and a green salad.

Ingredients
2 green onions, chopped finely
1 box of jiffy corn muffin mix (or an equivalent 8.5 oz corn bread mix)
1 stick of melted butter
2 eggs
1/2 cup of sour cream (I have used greek yogurt when there was no sour cream on hand)
1 can (15.25 oz) of whole kernel corn (drained)
1 can (approximately 14 oz) creamed corn
1 cup of cheese (your choice; I like monterrey jack here)
Roasted or canned green chiles (optional)

Method:
1.) Preheat oven to 350 degrees and butter a souffle dish, or other ovenproof casserole type pan.
2.) Melt butter on the stove or in the microwave.
3.) Slice green onions.

And so it begins...

4.) In a large mixing bowl, put the box of muffin mix, the melted butter and mix. Add the eggs one at a time, mixing well after each addition.
5.) Add the green onions, the sour cream, and the corn and mix well.
6.) Add the cheese
7.) Bake for 45 minutes, or until a knife inserted in the middle comes out mostly clean.
8.) Enjoy!

Heavenly comfort food

Shepherd's/Cottage pie

Spring has not sprung. The chill seems to be hanging on very tenaciously this year! I was in Texas in March visiting and singing my friend Cindy Sadler and giving master classes at Southwestern University, and it was rainy and cool. I also sang in a terrific series of concerts at Opera Delaware, where we were actually treated to a March snow! Last weekend I was in Flint, Michigan singing with the fantastic symphony there, and it was cold and rainy!

Well, my friends, sometimes one has to embrace what life is giving you. If it's supplying you with the doldrums, make something comforting and warming, such as a lovely shepherd's pie. Shepherd's pie, (or cottage pie) is a crustless pie with a meat base and mashed potato toppng. It is delightful and packed with veggies, meat, tomatoes, and potatoes. It's a great thing to make when you have friends coming over, or you could halve the recipe and make a nice meal for two.

In folk etymology, a Shepherd's pie contains lamb, where a cottage pie contains beef. When I make it, I use ground turkey, so I use the terms interchangeably. Ground turkey is really easy to come by and very inexpensive where I live in New York, but if you prefer beef or lamb, I encourage you to use that instead.

Ingredients:

Base
2 tablespoons of olive oil
1 onion, diced
3 cloves of garlic
5-6 sliced carrots (I often use a bit more, as Pablo loves carrots)
10 oz mushrooms
1 lb ground turkey
1 tablespoon of tomato paste
1 14 oz can of chopped tomatoes
Splash of sherry
Dash of Worcestershire sauce

Mashed potato topping
4-5 yukon gold potatoes
1/2 stick of butter
1 cup of milk (or half and half)
salt and pepper

Method:

Meat base
1.) In a pan (I use a fairly large oven safe one) sautee the onion, and garlic for 1-2 minutes. Salt the onion a bit so that it doesn't burn.
2.) Add the carrots, allowing them to cook for a few minutes, then add the mushrooms and cook for another 2-3 minutes.
3.) Add the meat, and cook until done.
4.) Add tomato paste and can of chopped tomatoes, and let simmer for a few minutes.
5.) Add the sherry and worcestershire sauce, and simmer for 5-6 minutes, or on low heat until you're ready to assemble the final pie.

Mashed potato
1.) Boil potatoes until soft and drain.
2.) In pan, melt the butter and warm the milk (one mustn't ever add cold butter and milk to potatoes, as it makes them gummy).
3.) Mash the potatoes (I use a potato ricer, or a food mill, but a good old fashioned potato masher will certainly get the job done).
4.) Add the milk and butter to the potatoes and mix; they might be a little loose at first, but they will firm up quickly. Don't be shy about salt and pepper here, as mashed potatoes can be a tad bland without enough.

To assemble:
Smooth the potatoes over the meat base and set the pie under the broiler for 2-5 minutes (depending on your broiler's strength) until the top is slightly browned. Enjoy!

Photo courtesy of my iPhone

Your own delicious marshmallows!

This year at Christmas I've done very little holiday baking; I was busy, and only made a couple of different treats. This particular confection was easy, fun to make, and delightful...homemade marshmallows! I very well may never buy another bag of marshmallows again! I flavored these with vanilla bean paste, but you could use almond extract, or some cinnamon, or cocoa powder and chips to make a chocolate marshmallow.

This treat dates back to an actual marsh mallow plant, but today they are made by combining sugar, gelatin, flavoring, and heat, and beating them into a cloudy frenzy. On that subject, I used a kitchenaid mixer with a whisk attachment. You could use a hand mixer, but be prepared to stand and mix for 8-12 minutes or so.

I hope you enjoy these; they partially dissolve into a delicious pool after being added to hot cocoa, and are delicate and cloudy when eaten on their own. I would not attempt these without electric assistance.

Ingredients

3 packets of gelatin (I used knox gelatin)

1 cup of water

Powdered sugar

1 cup white corn syrp

1 cup white sugar

candy thermometer (mine wasn't working and checked it with an instant read thermometer, then carefully washed it)

1 1/2 tablespoons vanilla bean paste

Method:

1.) In a small bowl, empty the gelatin packets and a 1/2 cup of water. Mix lightly with a fork and set aside.

2.) In a saucepan, place 1/2 cup of water, 1 cup of white corn syrup, and 1 cup of white sugar. Heat until the mixture reads 240 on a thermometer (this may take a few minutes.) 

3.) Add the gelatin to the bowl of the mixer and set to the lowest setting. Drizzle in the sugar mixture slowly. Be careful with the sugar mixture as it is quite hot.

4.) Add some hot water from the tap to your saucepan so the sugar mixture doesn't harden too much. You'll want to wash the pan out as soon as you're able. Once the sugar mixture has been added to the gelatine, mix on high for 8-12 minutes until very sticky and white.

It will look like this when it's ready

5. While the sugar and gelatine are being whipped into a frenzy, dust a large baking dish with powdered sugar. This will prevent the marshmallow mixture from sticking too much to bottom of the pan.

6.) Once the mixture is amalgamated, add the vanilla bean paste and mix again. 

7.) Using a spatula, spread the marshmallow mixture onto the baking dish.

The mix is so satiny and cheerful at this stage!

8.) If you can help it, let the marshmallows rest for 6 hours (they rested for 3 the first time I made them, as they were too tempting.) Dust the finished marshmallows, slice and enjoy however you like!

I put a nice, big one in my hot cocoa!

Simple, Delectable Tuscan Pasta

When I was in Greve in Chianti with the Mediterranean Opera Studio I stayed at a wonderful Bed and Breakfast in Monte Chiari. The proprietor, Ada is a lovely and warm woman who often made us delicious treats, like an orange cake, or a pear tart, or would share some of her produce from the garden. One day, she and her husband Paolo supplied me with a wonderful recipe for pasta-it yields a delicious, perfect sauce that clings to pasta without being overly gloppy.

For this recipe I used pici, which is a local pasta. It sort of looks like chubby spaghetti:

I'm not certain if you can find it in the US, but I've made it with cavatappi here in the states. I also think bucatini would work well with this dish. One of my favorite ingredients for this dish is water–specifically about 1/2 a cup of the salted water in which the pasta has been boiling. The starch from the pasta helps lend a velvety, creamy texture to the sauce, and adds just a bit of saltiness. 

Ada instructed me to remove the skins (but not the seeds) of the tomatoes, so I start the recipe by pouring boiling water over the tomatoes-this makes it very easy to peel the tomatoes!

Ingredients:

Extra virgin olive oil
1/2 to 3/4 pound of pasta such as pici or cavatappi

1 small to medium onion

1 clove of garlic (optional)

8 or 9 smallish tomatoes such as Roma tomatoes

2 medium sized zucchini

4 basil leaves

Method:

1. Boil a small pot of water, and pour over the tomatoes. Peel the skins off the tomatoes. Slice the tomatoes and reserve in a bowl.

2. Dice the onion, garlic (if using,) and zucchini (but keep them separate.)

2. Saute the onion and garlic in a tablespoon of olive oil until they start to become translucent, about five minutes.

3. While your onions are cooking, put a pot of water on to boil. Add 2 tablespoons of salt to the water.

4. Add the tomatoes to the saute pan and cook for 5 minutes.

5. Add the pasta to the water, and set your timer (I always shoot for 1 to 2 minutes under the recommended cooking time, as I like my pasta very al dente.)

6. Add the chopped zucchini to the saute pan, and cook another 5 minutes. Tear the basil leaves into the sauce. and toss.

7. Remove 1/2 a cup of water from the pasta water and add to the saute pan and stir. This will help the sauce become a bit more "saucy."

8. Drain the pasta and toss with the sauce. Serve and enjoy!

Buon apetito!