Peanut Butter and Julie

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Aristotle, Babe Ruth, Bill Gates, my dad.  All of these great men are (or were, in some cases) lefties.  Aristotle, of course, was one of the world's greatest philosophers.  Babe Ruth, despite the fact that he played for the Yankees, was one of the greatest baseball players.  Bill Gates is a great innovater and philanthropist (and great at making money to boot.)   My dad?  Well, among many other things that he is great at, all of which I would mention, but I don't want to embarrass the humble guy, he is incredibly great at being a dad.  In fact, and I might just be a tad bit biased here, but I think he might even be the greatest dad. So, that being said, what does one get in return for being the greatest dad?  In this case, in honor of Father's Day, you get a blog dedicated to you (Don't worry dad.  I'm not that cheap.  I got you something else--mom has it.)

My dad and I have quite a bit in common.  I too am a lefty. We both have blue eyes;  we both have lovely extreme Type A personalities, and we both enjoy a really good meal.  Although his homemade pizza is a family favorite, and he makes a mean bowl of cereal, dad is not as much of a cook as I am.  He is more than willing, however, to be there for me as a taste tester--what a guy!  Like me, he is a creature of habit, happy to return to his tried and true favorite foods time and again, when he is looking for a deliciously satisfying meal.

Today's recipe was inspired by one of my dad's favorite things to eat, a good BLT.  Although I tweaked the traditional diner favorite to fit my tastes, he pretty much likes his the good old-fashioned way, hold the mayo.  I had this for lunch yesterday, along with an ear of sweet corn, just like my dad does, and let me tell you, it was fantastic!  The combination of the smoky bacon with the sweet and sour tomato jam really hits all corners of your mouth.  The ahi tuna adds a little more body to the sandwich, while raising the healthy quotient.  I loved it with the peppery arugula, but it would be tasty with milder spinach, mixed greens, or lettuce.  Dad, although you are several thousand miles away, the dogs and I thoroughly enjoyed it in your honor.  Happy Father's Day!  Here are a few extra tips for this tasty twist on a BLT:

• If you can only find sun-dried tomatoes that are packed in oil, then rinse them well under warm water, in order to remove any excess oil, prior to adding them to the saucepan.
• Feel free to cook your tuna steak to your desired degree of doneness.  Rare is not for everyone!
• This recipe would also work nicely with other varieties of fish, such as halibut, swordfish steaks, or salmon.  You can also make it with a grilled chicken breast that has been lightly seasoned.
• For a lighter sandwich, use turkey bacon or even Canadian bacon.
• Try to use a good, sturdy bakery-style bread for these sandwiches, as it needs to stand up to all of the ingredients and not fall to pieces.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Serves 4

Ingredients:

8 slices pepper bacon

Extra-virgin olive oil

1 red onion, chopped

3 cloves garlic, chopped

Salt and pepper to taste

1 cup julienned sun-dried tomatoes (not packed in oil)

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

4 (6-8 ounce) tuna steaks, about 3/4-inch thick

8 slices whole-grain bread

Arugula or lettuce leaves

Preheat the oven to 375F degrees.  Line a baking sheet with foil or parchment paper and arrange the bacon on the sheet.  Bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic and cook until softened, about 7 minutes; season with salt and pepper.  Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar, and Worcestershire sauce and bring to a boil.  Lower the heat and simmer until thickened, 8 minutes.

Season the tuna steaks with salt and pepper.  In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the tuna steaks and cook for about 2 minutes on each side for medium rare.

Toast the bread and drizzle with olive oil.  Top 4 of the slices with arugula, 1 tuna steak, 2 bacon strips, and a pile of the tomato jam.  Cover with the remaining slices of bread, cut in half, and serve.

Cinnamon Chocolate Mousse with Cherry-Port Sauce

I don't tend to think of myself as a superstitious person.  When I was a little girl, I was careful not to  step on cracks in the sidewalk, and I tend to walk around ladders as opposed to underneath them, but that's about it.  Because today is the only Friday the 13th of 2008; however, I thought I'd search around the Internet for a listing of the most bizarre superstitions.  Here is what I found, along with a few of my personal observations:

1. A dog eating grass brings rain. (In my house, a dog eating grass  brings a big ol' mess on the family room carpet.)
2. You must wear new clothes as Easter, or you will have bad luck.  (I will remember this next spring, as an excuse for needing to go shopping.  I might amend this a bit to "You must wear new clothes and really cute shoes....")
3. Giving away a wedding present is bad luck. (Ummmm..... in our case, receiving some of those presents was bad luck.)
4. You shouldn't wash your hair the day before an exam. (In business school, I had no problem with this one.  I was so stressed that most of my hair began to fall out anyhow.)
5. Carrying a badger's tooth is good luck for gamblers.  (I just thought of a great little side business that I could start on the Strip.  Anyone know where I might find some badgers?)
6. If you sweep trash out the door after dark, it will bring a stranger to visit. (Yes, our Homeowner's Association, telling us to clean up our trash.)
7. An onion cut in half and placed under the bed of a sick person will draw off fever and poisons. (and visitors)
8. If you don't eat chocolate on Friday the 13th, then you will have bad luck all year. (O.K., I made that one up to support today's recipe.)

Do you remember that commercial for Rice Krispies Treats, where they show the mother in the  kitchen, reading a romance novel, with a completed plate of the treats next to her?  She puts down her book, spreads flour on her face, brings the plate out to her family, and with a tired expression says "They're finally done!"  The gist of the commercial was that the treats only took her 5 minutes to make, but everyone thought she slaved over them.

This dessert reminds me of that commercial.  The two components, the cherry-port sauce and the cinnamon chocolate mousse, each take very little time and are prepared in advance.  With 4 ingredients apiece, how hard can they be?  When you are ready to serve, easy assembly leads to an impressive presentation.  It is hard to believe that such a rich and airy mousse is so unfussy.  Go ahead and let your guests think that you slaved over it.  It's a great way to get out of doing the dishes! Here are my tips for making this deceptively simple but decadent dessert:

• Both the cherry-port sauce and the cinnamon chocolate mousse can be prepared up to one day in advance and refrigerated, tightly covered.
• Instead of using Port for the sauce, feel free to substitute cherry juice or cranberry juice (or cran-cherry juice, such as the Ocean Spray brand.)
• For an extra "kick" of flavor in the mousse, add one tablespoon of Kahlua, Grand Marnier, or Chambord to the saucepan, just after melting the chocolate with the cream.
• If you can't find good fresh cherries, or if they are too expensive, feel free to substitute the more economical frozen cherries or canned cherries.  If the canned cherries are sweetened, omit or halve the preserves. 
• If the cherry sauce becomes too sweet for your taste, add a dash of lemon juice.
• Try to use a good quality chocolate for this recipe, as there are so few ingredients.  I like to buy the "Pound Plus" bars at Trader Joe's--good quality at a good price.

Cinnamon Chocolate Mousse with Cherry-Port Sauce

Serves 4

Ingredients:

For the cherry sauce

8 ounces fresh Bing cherries, pitted

1/3 cup cherry preserves

1/8 teaspoon ground cinnamon

1/3 cup ruby Port

For the mousse

1 1/4 cups heavy whipping cream, divided

1/4 teaspoon ground cinnamon

4 ounces bittersweet chocolate, chopped

Pinch salt

Prepare the cherry sauce:  Combine the cherries, cherry preserves, cinnamon, and Port in a small saucepan.  Bring to a boil over medium-high heat.  Reduce the heat to medium and boil until the juices thicken to a syrup consistency, stirring frequently, about 10 minutes.  Remove from the heat, transfer to a small bowl, and chill until cold, about 3 hours.

Prepare the mousse:  Combine 1/4 cup cream and the cinnamon in a small saucepan and bring to a boil.  Remove from the heat.  Add the chocolate and salt and whisk until melted and smooth.  Transfer the chocolate mixture to a medium bowl.  In another medium bowl, beat the remaining 1 cup heavy cream with an electric mixer until soft peaks form.  Fold 1/4 of the whipped cream into the warm chocolate mixture.  Fold the remaining whipped cream into the chocolate mixture in 3 additions until just incorporated.  Chill until set, about 4 hours.  Divide the mousse among four glasses or bowls, layering with the cherry sauce, and serve. 

Spiced Applesauce Bran Muffins

Although I occasionally torture myself in a Bikram yoga class (that's 90 minutes of yoga done in a 96 degree room--voluntarily), the treadmill has always been, and always will be, my workout of choice.  A little over ten years ago, I bought a treadmill, and it ended up being one of the best investments that I have ever made.  I belonged to a great fitness club at the time, but it presented certain frustrations, which led me to my decision to make this purchase. 

The problem lied in the fact that I like to stay on the treadmill for a little over an hour, which is tough to do when fellow club members are giving you the hard stare, willing you to either stop or to trip and fall.  I also enjoy catching up on my favorite TV shows during my workout, as it helps to pass the time, unless of course Bobby or Giada are whipping up some mouth-watering dish that you can practically smell through the television.  At the gym, with its limited number of TV sets in the Cardio Theatre (yes, it was really called that), I was often forced to watch something like Maury Povich, or Deadliest Catch, which made each minute seem ten times as long.

Having my own treadmill, I can stay on for as long as I please, watching whatever I desire.  It is also much easier to make the "commute" in the morning, thus requiring significantly less motivation.  At and average of 5 miles per day, 350 days per year (I do take the occasional day off), for 10 years, I've traveled cross-country a few times on my trusty machine, which has never needed repairing.  Now that's a good investment.

Eric and I both like to work out in the morning.  He hops on the stairmaster and flips to CNBC immediately after rolling out of bed.  Although I can do this, if absolutely necessary, I like to take a more leisurely approach to my morning, primarily because I find it hard to work out on a completely empty stomach (and before my morning jolt of joe!)  Because I can't be too full when I start my workout, I've found that the perfect thing to eat is a healthy homemade muffin, which provides me with some extra energy to get me through that hour. 

These are a new muffin that I tried, and I don't know if they could get much healthier.  Chock-full of figure friendly ingredients, such as flaxseed, wheat bran, cranberries, and unsweetened applesauce, these muffins are very low in fat, rich in fiber, and surprisingly hearty.  Sweetened by dates, applesauce, and a bit of maple syrup, no sugar is needed, which keeps the calories down too.  I just pop them in the freezer and defrost one each morning.  Here are my extra tips for these healthy and delicious muffins:

• After baking, these muffins can be sealed in a zip-top bag and frozen for up to two weeks.  Sit one out on the counter to defrost.  The muffins will keep for 2-3 days at room temperature, tightly covered.
• Muffin liners may be used for this recipe, but I strongly recommend misting them with nonstick spray prior to filling them.  This recipe is void of oil or butter, so the muffins will tend to stick to the liners otherwise.
• The maple syrup in this recipe can be replaced with honey, if desired.
• Lightly toasted nuts, unsweetened coconut, or other dried fruits can be added to the batter as well.
• Wheat bran (sometimes referred to as oat bran on packaging) and ground flaxseed can be found in the health foods/natural foods sections of your grocery store.  Two brands that are commonly found are Arrowhead Mills and Hodgson Mill.  Both ingredients should be stored in either the refrigerator or freezer after opening, as they have a tendency to become rancid if store for long periods of time at room temperature. 

Spiced Applesauce Bran Muffins

Makes about 12

2 cups unsweetened applesauce

1/2 cup pitted and chopped dates

1 cup wheat bran

1/2 cup buttermilk

1 egg

2 tablespoons maple syrup

1 teaspoon vanilla extract

3/4 cup flour

1/2 cup whole wheat flour

3 tablespoons ground flaxseed

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/3 cup oats plus 2 tablespoons

1/4 cup dried cranberries

Preheat the oven to 375F degrees.  Spray a muffin tin with nonstick baking spray. 

In a medium saucepan, combine the applesauce and dates.  Cook over medium heat, stirring frequently, until the mixture has thickened and reduced slightly, 5-7 minutes.  Transfer to a large bowl and let cool for 5 minutes.

When the mixture has cooled, stir in the buttermilk, bran, egg, maple syrup, and vanilla. 

In a medium bowl, whisk together the flours, flaxseed, baking soda, cinnamon, ginger, allspice, salt, and 1/3 cup of the oats.  Stir the dry ingredients into the bran mixture until just combined.  Stir in the dried cranberries.

Divide the batter among the prepared tins.   Sprinkle the remaining 2 tablespoons of oats over the muffins.  Bake until a toothpick inserted into the center emerges clean, 18-20 minutes.  Let cool completely on wire racks.

Summer Squash, Goat Cheese, and Tomato Tart

I did it again.  I mentioned in a post, dated a few months back, that during one of my bi-monthly Costco sprees, I had purchased a one-pound log of goat cheese because of the remarkably low price.  I was accustomed to paying almost four dollars for a three-ounce portion at my local grocery store, so obviously it was tough for me to pass up over five times as much for the bargain price of five dollars.  Skeptical of the quality, I still tossed it into my cart, later discovering that it was just as delicious, if not better, than some of the pricey Whole Foods versions that I had previously bought.

The problem arose after I got home and realized just how far that one-pound quantity could go.  As much as I love it, goat cheese is not something that I use in mass quantities--a crumbled tablespoon here, a thin layer there--so I was suddenly tasked with creating new ways to incorporate it into my recipes.  A quesadilla, a souffle, and several types of crostini later, I had worked my way through the 16-ounces of chevre, vowing that I would only buy that portion again if I had a specific use for it.

I lied.  I just couldn't resist such a bargain, especially when it was still at the same price, despite the fact that every other food cost has risen.  The goat cheese was like a beacon, in all of its creamy white glory, calling to me from the cheese case and reminding me of the good times that we had together in the kitchen. So, I caved and added it to my overflowing cart.

Fortunately, this time around, I had a few recipe ideas up my sleeve, which call for generous amounts of goat cheese.  This puff pastry based savory tart is one of them.  I thought that the tangy flavor of the goat cheese would complement both the rich and buttery pastry crust and the mild-tasting vegetables.  Softening it and then mixing it with the pesto gives it a whole new taste, and the fact that it is spreadable allows for a nice even layer.  Five ounces down, eleven to go.  Of course, I may make this again very soon, which would only leave me with six!  Here are a few tips for this savory, summery tart:

• I like the extra color obtained by using both zucchini and yellow squash, but this tart can be  made with just one or the other, if desired.
• Be sure to drain quite a bit of the extra water from the vegetables after sauteing them, but not so much as to crush them, so that the tart doesn't become soggy during the baking process.
• Roma tomatoes can be substituted with vine-ripened, hothouse, heirloom, or even chopped grape varietals.
• Puff pastry is easiest to work with if, after thawing, you let it sit at room temperature for 30-45 minutes prior to rolling out.  Otherwise, it tends to be too stiff, and you risk breaking it into pieces when unfolding. 
• This recipe can also be served as a vegetarian entree, with a side salad, or as a dish for a brunch.

Summer Squash, Goat Cheese, and Tomato Tart

Serves 8-10

Ingredients:

2 tablespoons extra-virgin olive oil

1/2 pound small yellow squash, sliced 1/4-inch thick

1/2 pound zucchini squash, sliced 1/4-inch thick

1 large onion, halved and thinly sliced

Salt and pepper to taste

2 tablespoons prepared pesto

5 ounces fresh goat cheese, softened

Flour for dusting

14 ounces puff pastry, chilled

1 large plum tomato, very thinly sliced

1 egg beaten with 2 tablespoons water

10 pitted Kalamata or green olives, coarsely chopped

Preheat the oven to 425F degrees.  Line a baking sheet with parchment paper.  In a large skillet, heat the olive oil over medium-high heat.  Add the squash and the onion and season with salt and pepper.  Cover and cook for 5 minutes, stirring occasionally, until the squash and onion are lightly browned.  Remove the skillet from the heat and let stand, covered, for 5 minutes.  Transfer the vegetables to a strainer and press lightly to drain.

Meanwhile, in a small bowl, blend the pesto together with the goat cheese.  On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches.  Prick the pastry with a fork all over and transfer it to the parchment-lined baking sheet.

Spread the goat cheese mixture evenly over the pastry, leaving a 1-inch border all around.  Top with the squash mixture.  Arrange the tomato slices on the tart and season with salt and pepper.  Fold up the sides, pressing the corners together.  Brush the pastry with the egg wash and bake in the lower third of the oven for 35-45 minutes, until the edges are golden brown and the bottom is completely cooked through.  Sprinkle with the olives, cut into squares, and serve.

Malt Shop Cupcakes

I'll gladly go on record as stating that Golden Spoon frozen yogurt is one of the best kinds of frozen yogurt in the United States.  I  know that it is the best available in Las Vegas, but I can't honestly say that I have sampled all the frozen yogurt brands that these 50 states have to offer (although I am trying, believe me, I am definitely trying), which is why I say that it is "one" of the best.  I risk starting a heated fro-yo lovers argument otherwise. 

There are many reasons why I cherish my daily, sometimes twice daily, dose(s) of Golden Spoon.  One of these is their vast selection of enticing flavors that really taste like they are supposed to.  Baskin Robbins has nothing on Golden Spoon's 42 smooth and creamy options.  From Raspberry to Root Beer Float, Pistachio to Pumpkin Pie, and Espresso to Egg Nog, they amazingly manage to deliver a decadent-tasting dessert for a mere 16 calories an ounce.  I'm not sure how they do it, but I'm not sure that I want to find out either.  As a fitness freak with a sweet tooth, it's probably clear now why I am so enthusiastic about this place. 

The one complaint that I do have about Golden Spoon, is that they never seem to have my favorite flavor, Vanilla Malt, on their daily roster.  I don't know if I am just missing it in the rotation, or if their nutritionists discovered that it really has (gasp!) 17 calories an ounce, so they are working on it in the lab.  Whatever the reason, I have been malt-deprived over the past few months, so I have had malt on the brain on several occasions.

One such occasion occurred today, when I was planning to bake cupcakes for Eric to take into work.  I found a bag of malted milk powder in my pantry, and the idea formed in my head to base the cupcakes on a classic vanilla malt shake with chocolate shavings.  In this case, the shavings are represented by a rich chocolate frosting, and the entire thing is topped with a Whopper malted milk ball.  The malted milk powder gives the cupcakes that familiar nutty flavor, which pairs well with the frosting.  I'd love to tell you that these too are only 16 calories an ounce--maybe, if we're lucky, Golden Spoon will move onto cupcake making next!  Here are my extra tips for making these candy topped cupcakes:

• I buy my malted milk powder from The Baker's Catalogue, but it can also be found in some  specialty foods and grocery stores.  Look for it in the baking aisle.
• Don't be alarmed if the cupcakes don't bake up nice and rounded.  They should be a bit flat on top.  Because the batter is made with egg whites, the texture is very delicate and light, as opposed to the denser cupcakes, which use the entire egg.  I actually prefer cupcakes to bake with flat tops, as this makes them easier to decorate.
• The cupcakes can be stored at room temperature or refrigerated, covered, for up to 2 days.  If refrigerated, bring the cupcakes to room temperature prior to serving.
• This recipe will also make one 8-inch, 3-layer cake.  Line three 8-inch cake pans with parchment paper, and butter and flour the pans.  After the batter is made, divide it among the pans and bake for 40-45 minutes.  Decorate with the frosting as desired, and garnish with the malted milk balls. 
• If you like an even more intense chocolate flavor for the frosting, then stir 1 teaspoon espresso powder into the melted chocolate prior to adding it to the creamed butter.

Malt Shop Cupcakes

Makes about 30 cupcakes

Ingredients:

For the cupcakes

2 cups cake flour

1 cup flour

1 cup malted-milk powder

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 tablespoons butter, softened

1/2 cup solid vegetable shortening, softened

2 cups sugar

1 tablespoon vanilla extract

2 cups cold water

4 large egg whites, room temperature

For the frosting

1 pound butter, softened

3 tablespoons heavy cream

12 ounces bittersweet chocolate, melted and cooled to lukewarm

2 teaspoons vanilla extract

3 cups confectioners' sugar

Malted milk balls for garnish

Preheat the oven to 325F degrees.  Place 2 oven racks in the upper and lower thirds of the oven.  Line 2 cupcake tins with 24 cupcake liners and lightly spray the top surfaces with nonstick spray.

In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon, and nutmeg.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and shortening at medium speed.  Gradually add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes.  Beat in the dry ingredients in 3 additions, alternating with the ice water and occasionally scraping down the sides of the bowl. 

In a clean bowl, beat the egg whites at medium-high speed until soft peaks form.  Fold the egg whites into the batter.  Using an ice cream scoop or measuring cup, fill the cupcake liners a little more than halfway with the batter.   Bake the cupcakes for 20-22 minutes, switching positions halfway through, until they are golden and a toothpick inserted into the center emerges clean.  Let the cupcakes cool in the tins for 10 minutes and then transfer them to a rack to cool completely.  Repeat the baking process with any remaining batter.

Prepare the frosting:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy, about 3 minutes.  Add the cream and beat until smooth.  Add the melted chocolate and beat for 2 minutes, scraping down the sides of the bowl as necessary.  Beat in the vanilla extract.  Gradually add the sugar and beat on low speed until creamy and of desired consistency.

Use a piping bag fitted with a large star tip to frost the cupcakes, or swirl the frosting on with a spatula or butter knife.  Garnish the cupcakes with malted milk balls.