Sunday, May 1, 2016

Glazed Radishes

Total Time: 20 min
Prep: 5 min
Cook: 15 min


  1. Place radishes in a saute pan and add water until it comes a third of the way up the vegetables. 
  2. Add a slab of butter and a hearty pinch of salt and sugar.
  3. Bring to a boil, then simmer over medium-high heat until most of the liquid evaporates.
  4. Toss radishes in the buttery glaze.

Saturday, April 30, 2016

Mushroom Fondue

Have some fun with fondue. This fondue casserole is more than a hot dish of melted cheese prepared on a layer of bread. It's got some extra ingredients that give it an award-winning kick.


  • 6 slices French bread, 1 ½ inch cubes
  • 4 eggs
  • 3 cup grated sharp cheddar cheese
  • 3 1/2 cup milk
  • 3/4 cup canned mushrooms, drained
  • 2 tbsp. chopped pimiento
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1 cup ham, cubed or bacon, fried & crumbled


  1. Trim crusts from bread and cut into cubes. Arrange in bottom of greased 9x13 inch baking pan. 
  2. Beat eggs well; add remaining ingredients and pour over bread. 
  3. Refrigerate overnight or for at least 6 hours; bake in moderate oven at 350 degrees for 1 hour or until done. 
  4. Let stand 5 minutes before serving. Garnish with parsley.

Friday, April 29, 2016

Toffee Bar Brownie Torte



  • 2 c unsalted butter
  • 16 oz bittersweet chocolate, coarsely chopped
  • 3 c sugar
  • 8 large eggs
  • 2 Tbsp vanilla extract
  • 2 1/2 c all purpose flour
  • 1/2 tsp salt


  • 3 c chilled heavy whipping cream
  • 1/3 c confectioners' sugar
  • 1 tsp vanilla extract
  • 2 Tbsp instant espresso powder dissolved in 2 tsp. boiling water, chilled


  • 16 oz mascarpone cheese
  • 2 Tbsp instant espresso powder dissolved in 2 tsp. boiling water
  • 1/2 c confectioners' sugar
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 1 c reserved frosting (above)


  • 2 c chopped toffee bits or finely chopped toffee bars


  1. To make the brownie layers, preheat the oven to 350? F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
  2. Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
  3. To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
  4. To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
  5. To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.

Thursday, April 28, 2016

Grilled Curried Tofu with Sweet & Spicy Tamarind Chutney

Firm tofu is well suited for the grill because it does not fall apart. Seasoned with curry powder, the grilled tofu is not only filling, but also refreshing with its complementary sweet, spicy and tangy tamarind chutney served on the side for dipping. You may have extra chutney left over; serve it with grilled chicken or pork.


  • 1 c tamarind concentrate (see note)
  • 10 small dates, pitted and coarsely chopped
  • 2 Tbsp agave syrup (see note)
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp salt, divided
  • 1 pinch cayenne pepper (optional)
  • 2 14-oz containers extra-firm tofu, drained
  • 1 Tbsp grapeseed or canola oil
  • 1 tsp curry powder
  • 1/4 tsp freshly ground pepper


  1. Preheat grill to high.
  2. Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth.
  3. Cut each block of tofu crosswise into eight 1/2-inch-thick slices. Lightly brush each slice with oil and season on both sides with a light sprinkle of curry powder, the remaining 1/4 teaspoon salt and pepper.
  4. Oil the grill rack (see Tip). Grill the tofu slices until golden and heated through, 2 to 3 minutes on each side. Serve hot with the tamarind chutney for dipping.

Notes: Tamarind is a tropical tree that produces a sour-sweet fruit in a brown pod, with edible pulp. It’s used in Asian and Indian curries, beverages and desserts. Purchase either tamarind concentrate or pulp. We found Thai brands of concentrate and pulp to work best in this recipe; Indian brands were too thick, dense and strong in flavor. To make your own "concentrate" combine 1/4 cup tamarind pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the sieve to collect as much of the pulp as possible. Discard solids.

Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in health food stores.

Tip: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Wednesday, April 27, 2016

Apple Cheddar Foldovers


  • 1 pkg refrigerated crescent rolls
  • 1/4 c cream cheese
  • 1 apples, thinly sliced
  • 4 slice cheddar cheese, cut in half


  1. Preheat oven to 375F. Open and unroll crescent rolls onto pan.
  2. Spread a light layer of cream cheese onto each crescent triangle.
  3. Top each with a couple slices of apple. I used a granny smith. (it stayed mostly crunchy during baking)