Archive for November, 2013

1 small cauliflower (only need 1 cup of pureed cauliflower)
1/2 + 1/4 cup shredded mozzarella cheese
1/2 + 1/4 cup grated parmesan cheese
1 egg
1 teaspoon dried oregano
3 cloves garlic, smashed or finely diced
olive oil
2 tablespoons unsalted butter, very soft
salt and pepper
marinara sauce for dipping


  1. Preheat the oven to 450 F.
  2. Cut the cauliflower into small pieces.  Steam for about 15 minutes until fork tender.
  3. Use a food processor or ricer or immersion blender to puree the cauliflower, discard any chunks.  Squeeze out any excess moisture.
  4. Shred all your cheese!
  5. Add 1 cup of the pureed cauliflower into a bowl with 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, the egg, oregano, salt, and pepper.  Use a fork to thoroughly mix together.
  6. Rub a baking stone with olive oil and lay a sheet of parchment paper on top, oil the parchment paper as well.  Pour on the cauliflower mix.
  7. Use your hands to pat the cauliflower dough into a rectangle on the parchment paper.  Try to make the crust as even as possible.
  8. Bake for 20-25 minutes or until the top is golden brown and crispy.  I had to check several times.
  9. Meanwhile, mash together the butter and the two remaining cloves of garlic with some salt and pepper.
  10. Smear the garlic butter on top of the hot crust and then sprinkle with 1/4 cup of each cheese.
  11. Bake for another 5-6 minutes, but watch closely!  You want the cheese to be bubbly and golden brown, not burnt.
  12. Cut into slices and served with sauce if desired.  These are great room temperature as well as hot!



NOTE:  the most important part is to really squeeze the excess water out of the cauliflower after steaming it.


Dutch Brownies

suikerblaadjes kaneelbrownies

3/4 c butter + extra for greasing
3/4 c of dark chocolate
3/4 c of sugar
1/2 c  of brown sugar
1 tsp. vanilla
½ teaspoon cinnamon
3 large eggs, lightly beaten
1 c of flour
Pinch of salt
– 6 different leaves
powdered sugar

Preheat the oven to 350°. Grease a square shape of 8 in x 8 in with butter. Line the bottom with parchment paper.
Melt the butter with the chocolate in a bain marie or in the microwave (stir again after about 1 min by) and let cool about 10 minutes.
• Stir the sugar, brown sugar, vanilla  and cinnamon into the chocolate and mix then little by little the eggs.

Quickly fold the flour and salt into the mixture. Spoon the batter into the tin and bake in the middle of the oven for about 35 minutes until tender.
• Remove from the oven and let cool slightly. Remove from the tin and cut into 6 pieces.
• Place a leaf on each brownie. Put powdered sugar in a sieve and sprinkle the brownies with sugar. Remove the leaves carefully.

Red Velvet Mug Cake

Red Velvet Mug Cake

Leslie Bilderback
Makes 2 mug cakes

1 large egg
3 tablespoons vegetable oil
1 teaspoon liquid red food coloring
3 tablespoons buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 cup self-rising flour Pinch of kosher salt
1/4 teaspoon cider, white, white wine, or rice vinegar

In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm. Topping Ideas: Cream cheese frosting, Marshmallow Fluff, whipped cream, fresh berries, red sugar sprinkles, candied pecans, or chocolate shavings. Variation: Blue Velvet: You never know when you may need to make a blue cake. It’s easily done by replacing cheap red liquid food coloring with cheap blue liquid food coloring. For any other cake color, you’ll want to omit the cocoa powder, as it will give all other food colors a tinge of brown. If you make another color, replace the cocoa powder with an equal amount of flour.

Autumn Indian Pudding

This is similar to a pumpkin pie, without the pumpkin or a crust.

Its a cinnamon spiced baked pudding.

The rich and flavorful dessert that you've been dreaming of.

1/2 cup yellow cornmeal, medium grind preferable
4 cups whole milk
1/4 cup molasses, not blackstrap
1/4 cup maple syrup, grade B preferable
1 extra-large egg, lightly beaten
2 tablespoons butter, cut into 4 pieces
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon baking soda
vanilla ice cream or sweetened whipped cream for serving


1. Preheat oven to 300 degrees.

2. Place cornmeal in a large saucepan. Slowly whisk in half the milk, making sure there are no lumps.

3. Whisk in the remaining milk, molasses, maple syrup, egg, butter, spices and baking soda. Place the saucepan over medium high heat, stirring constantly, taking care to reach the corners of the pan and bring the mixture to a simmer.

4. When the mixture is boiling softly, continue to cook, stirring constantly, for 30 seconds more. Pour into a greased 8×8 inch baking dish. Bake until pudding bubbles around the edges and the surface becomes a darker brown, about 1 1/2 hours. Serve warm.

Olive Garden Alfredo Sauce


1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste


  1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
  2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
  3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

This recipe came directly from Olive Gardens site.  I decided to save it here in case they remove it.

This is really good.  I added a lot of veggies so I doubled the sauce.

  • 8 ounces mini penne pasta or elbow macaroni
  • 12 to 16 ounces smoked andouille sausage, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • sliced/chopped mushrooms
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon Creole seasoning
  • salt and pepper, to taste
  • 1/2 to 1 cup soft fine bread crumbs tossed with 2 to 3 teaspoons melted butter

Cook pasta following package directions; drain, rinse, and set aside.

In a large saucepan or skillet, cook the anduille sausage with onion, mushrooms and bell pepper until onions are translucent. Remove the sausage mixture to a plate and set aside.

Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.

Melt 2 tablespoons of butter in the same skillet over medium heat; stir in flour until blended. Gradually add the milk and Creole seasoning. Cook, stirring constantly, until thickened. Add the cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in the drained pasta and sausage mixture. Spoon into the prepared casserole. Sprinkle bread crumbs over the top of the casserole.

Bake for 30 minutes, or until topping is browned and casserole is bubbly.
Serves 5 to 6.


2½ pounds large Yukon Gold potatoes
1½ cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Directions: Peel the potatoes and cut them in one-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.

Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn’t melt completely, heat the mixture slightly but don’t allow the truffles to cook.

 With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2½ teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. You may have some truffle cream left over which you can reserve for reheating.

To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.


1/2 pound dried pad Thai rice noodles (banh pho)
2 tablespoons Asian fish sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 small shallots, thinly sliced
4 ounces mushrooms, such as shiitake and cremini, stems removed and halved
2 garlic cloves, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish
1/3 cup frozen sweet peas
2 large eggs, beaten
1 cup bean sprouts
1/4 cup ground roasted peanuts
1 lime, cut into 8 wedges, for serving

1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.
2. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, sugar and Sriracha.
3. In a large nonstick wok or skillet, heat the oil until shimmering. Add the shallots, and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and carrots and stir-fry until soft, 2 minutes. Add the noodles, the 4 scallions and the peas and stir-fry until heated through, about 2 minutes.
4. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts, peanuts and thinly sliced scallions and serve with the lime wedges.