Double Lemon Cupcakes

3 Comments | Written on August 31, 2010 at 5:00 am , by Kristina Vanni

You know what is really fun?  Dressing up a cake mix and making a dessert so decadent no one will ever know!  I recently made these cupcakes for my Grandma’s birthday.  No one could guess they came from a mix and were whipped up with only a few ingredients.  Just ask my Uncle Ken, he kept coming back for more!

DOUBLE LEMON CUPCAKES

1 box lemon cake mix

16 ounces block-style cream cheese, room temperature

1 jar (10 ounces) lemon curd

1/2 cup butter, room temperature

3 cups confectioner’s sugar

1.  Prepare cake mix according to package directions, to make 24 cupcakes.  Let cool.

2.  In a large mixer bowl, beat together cream cheese, lemon curd, and butter until creamy.  Gradually add the confectioner’s sugar until blended.  Frost cupcakes generously with icing.

Hint:  Want to make this recipe even more lemony!?  Substitute 1/3 cup of water in the preparation of the cake mix with 1/3 cup of freshly squeezed lemon juice.  Also, toss in the zest of two lemons.  It tastes amazing!

Better Recipes “Cook Of The Month” Anthony Jacquet

3 Comments | Written on August 30, 2010 at 5:00 am , by Kristina Vanni

Ok, so it is time for a few changes to this feature!  Since we are giving away a weekly contest prize, these winners have become our featured cooks each week.  However, I still want to highlight more of our wonderful readers and fans!  Therefore, I have decided to change our “Cook of the Week” into a “Cook of the Month” story instead!  Makes sense, right?  That being said, I want to introduce you to our new “Cook of the Month” Anthony Jacquet!

Actually, let me rephrase, let’s call Anthony “Chef of the Month!”  Anthony is a Better Recipes reader and the head chef at the Whisper Lounge – a fantastic restaurant over at The Grove in Los Angeles.  He and I were both winners in a lamb burger contest sponsored by Australian Lamb.  Right now, we are over in Sydney, Australia to compete against Aussie chefs in a lamb burger showdown!

My winning recipe was Tunisian Lamb Burgers with Harissa Mayonnaise and Orange, Olive and Date Relish.  Anthony’s dish is this amazing Australian Lamb Burger with Brie, Cranberry Compote and Roasted Jalapeno Aioli.  How good does that sound?!  What do you think?  Can the two of us take down the competition ‘Down Under?’  Needless to say, I will have tons of stories, recipes, photos and videos to share from this trip when we get back!

Grilled Australian Lamb Burger with Brie, Cranberry Compote and Roasted Jalapeño Aïoli

Serves 4

Burger
2 pounds Australian lamb, ground
2 shallots, minced
1 jalapeño, minced
1 teaspoon rosemary, fresh, chopped
1 teaspoon thyme, fresh, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

To Serve
4 Brioche burger buns, toasted
2 cups Roasted Jalapeño Aïoli*
2 cups Arugula, wild
8 brie slices, 3-inch by 1/4-inch
2 pounds Cranberry Compote**
Sweet potato fries

Method
To make burgers, combine ground lamb, shallots, jalapeños, fresh herbs, salt and pepper. Form into 8-ounce patties, about 1 inch thick.

Grill patties 2 minutes on one side, then rotate 90 degrees and grill 2 more minutes to create hash marks. Flip burgers and repeat to make hash marks on other side. Remove medium-rare burgers from grill and rest for 3 to 5 minutes.

Assembly
Spread tops and bottoms of toasted buns with roasted jalapeño aïoli. Cover bun bottoms with arugula, then add burgers and brie. Finish with compote and top buns and serve immediately with sweet potato fries.

*Roasted Jalapeño Aïoli
1 egg
1 egg yolk
1 teaspoon garlic, minced
2 jalapeños, roasted, peeled and roughly chopped
2 tablespoons lemon juice, fresh
2 tablespoons cilantro, chopped
1/2 cup olive oil
1 cup canola oil
Salt
White pepper
Water (optional)

Method
Place egg and yolk in food processor with garlic, jalapeño, lemon juice and cilantro. Start machine and drizzle in olive oil and canola to emulsify. If aioli is too thick, thin with water, 1 teaspoon at a time. Season with salt and white pepper and reserve, refrigerated.

**Cranberry Compote
1 pound cranberries, fresh
1/2 cup cranberries, dried
1/2 cup pinot noir
1/2 cup red wine vinegar
1/2 cup Riesling
1 cup sugar
Zest of one orange
5 thyme sprigs
2 teaspoon pink peppercorns
1 Chile de arbol
1 bay leaf, fresh
1 vanilla bean, split lengthwise
Salt

Method
Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil. Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency. Reserve, refrigerated.

TGIF: Shrimp And Tortellini Appetizer Kabobs

2 Comments | Written on August 27, 2010 at 5:00 am , by Kristina Vanni

This summer, we have grilled just about everything.  From pizza, to nuts and even dessert!  Get ready, because today are going to toss something new on the grill.  How about grilled pasta!

It sounds crazy, but it’s true!  These kabobs skewer veggies, shrimp and even tortellini.  They are basted in a wonderful lemon-tarragon vinaigrette and the result is a unique and delicious appetizer. This recipe is great for entertaining and I guarantee your guests will be amazed and impressed!

Shrimp and Tortellini Appetizer Kabobs

Eight 6-inch wooden skewers

4 ounces pearl white or red onions (about 16), unpeeled

1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

12 ounces medium-large shrimp, peeled and deveined

12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled

Lemon-Tarragon Vinaigrette (recipe below)

Radicchio leaves

Freshly shredded Parmesan Cheese

1.  Soak skewers in water for 30 minutes; drain.  Pour boiling water over the onions; let stand for 3 minutes and drain.  Trim off root ends and gently press to slip off skins.  Alternately thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers.  Set on oiled vegetable grilling rack, if desired.

2.  Prepare Lemon-Tarragon Vinaigrette as directed.  Grill for 6-8 minutes on rack or directly on grill, until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.

3.  To serve, place grilled skewers over radicchio leaves and pass Parmesan cheese.  Makes 8 servings.

Lemon-Tarragon Vinaigrette:

2 Tablespoons olive oil

2 Tablespoons lemon juice or dry vermouth

1 Tablespoon minced fresh tarragon or 1-1/2 teaspoons dried

2 teaspoons finely shredded lemon peel

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon ground pepper

Stir together all ingredients and mix well, or shake in a screw-top bottle.

Have you been following the TGIF series this summer?  Check out past grilling articles:

Ratatouille On-A-Skewer

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

“Easy Weeknight Meals” Week 2 Winner

2 Comments | Written on August 26, 2010 at 5:00 am , by Kristina Vanni

Want to start dreaming of shopping sprees or Vegas getaways?  Then it is time YOU entered our “Easy Weeknight Meals” contest!  Each week you have a new shot at the big prize.  Why, wait?  Get cooking today!

ORZO VEGGIE RISOTTO

1/4 cup diced sweet onion
2 garlic cloves, minced
1 small zucchini, diced
2 tablespoons olive oil
1 cup dry whole wheat orzo
2 cups low sodium vegetable broth
1 cup low fat milk
1 cup frozen chopped spinach, thawed
1 cup diced fresh tomato
1/4 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese

In a 3 quart sauce pan, saute first 4 ingredients over medium low heat until soft. Add orzo, broth and milk, then cook over medium high heat to just boiling. Reduce to low heat, cover and simmer 10 minutes, stirring often, until liquid is mostly absorbed. Stir in spinach, tomato and basil, then stir and simmer 5 minutes. Remove from heat and add Parmesan cheese, then cover and let rest 5 minutes.  Number of Servings:  4

World’s Greatest Chocolate Chip Cookies

10 Comments | Written on August 25, 2010 at 5:00 am , by Kristina Vanni

I know, it’s a bold statement.  After years of baking and countless cookie recipes, this is hands down the best chocolate chip cookie I have ever tasted!  The secret is a blend of chocolate chunks, semi-sweet and milk chocolate chips.

You will need a heavy duty mixer for this dough!  Don’t leave out the nuts because they make a world of difference, and don’t substitute any other chips. I have tried different kinds, but nothing works like this combination.  When the cookies are baked, they are huge – about 4″ wide!  I can never bake enough of these because they always disappear instantly.  My friends ask me to make them all the time!

My All-Time Favorite Chocolate Chip Cookies

2 sticks (1 cup) unsalted butter, room temperature (no substitute!)

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

12-ounce package chocolate chunks

12-ounce package semisweet chocolate chips

11.5-ounce package milk chocolate chips

1-1/2 cups toasted, coarsely chopped walnuts

1. In large bowl of electric mixer, cream together butter, both sugars, and eggs until well blended.  Mix in soda, salt, and vanilla.

2.  Blend in flour until incorporated, then mix in chips, one package at a time. Mix in nuts.

3.  Cover and refrigerate dough for at least a couple hours, or overnight.

4.  When ready to bake, line large baking sheets with parchment paper.  Heat oven to 375 degrees.

5.  Measure batter in slightly heaping 1/3 cup measuring cup and turn out onto baking sheet, about 3″ apart.  Flatten dough slightly with your hand.

6.  Bake for 12-13 minutes.  Dough will look slightly underdone in the center.  Remove from oven and let cookies sit on baking sheet for several minutes before removing to rack to cool.  Makes about 20-24 cookies.

New Toy!

4 Comments | Written on August 24, 2010 at 5:00 am , by Kristina Vanni

Sometimes I am just like a kid at Christmas when it comes to new appliances, gadgets or, as I call them, kitchen toys!  For far too long I have been using a old, worn out blender.  That’s when I decided it was time for something new, something more than a blender…it was time for a VITAMIX!

I believe that a Vitamix is one of those tools that instantly elevates the quality of your cooking.  If you peer inside any professional kitchen, you will always find one.  The sheer power of this machine instantly makes chef-style sauces to accent any dish.  I love that the consumer model also comes with a cookbook filled with recipes and ideas.

I say that this is more than a blender because it can do everything from making homemade peanut butter, to grinding  coffee, turning granulated sugar into powdered sugar, or even kneading bread dough!  Anyone who follows a gluten-free diet would be interested to know that you can grind rice or tapioca into alternative flours.  Best of all it functions as its own dishwasher.  Simply take a few drops of soap and a bit of water and turn on the Vitamix.  Rinse it out and it’s clean!

I wanted to use the Vitamix to whip up a smooth and velvety restaurant-quality sauce.  This recipe for Avocado Yogurt Sauce was perfect!  With a few cocktail shrimp, you have an amazing appetizer in under five minutes.

Avocado Yogurt Sauce

1 1/2 cups plain low-fat yogurt

2 avocados, peeled, pitted

1 garlic clove, peeled

1 lime, peeled, halved

1 teaspoon salt

1 jalapeno pepper, halved, seeds and membranes removed

1/4 cup cilantro leaves

1.  Place all ingredients, except cliantro leaves, into the Vitamix container in the order listed and secure lid.

2.  Set Variable 1.

3.  Turn machine on and quickly increase speed to Variable 10, then to High.

4.  Blend for 30 seconds, using the tamper to press the ingredients into the blades.

5.  Reduce speed to Variable 7.  Remove lid plug and add cilantro through the lid plug opening.

6.  Blend for 15 seconds.

Yield:  3 cups

Nutrition Information per 2 Tablespoons:  29 Calories, 1 g Protein, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholestrol, 3 g Carbs, 1 g Fiber, 1 g Sugar, 111 mg Sodium.

*Note:  Leaves seeds and membrane in jalapeno for a spicier sauce.  Serve with tacos, fajitas, seafood, poultry or as a salsa alternative with chips.

“Like” Our Recipes for a Chance to Win $150!

170 Comments | Written on August 23, 2010 at 5:10 am , by Kristina Vanni

Hey, Better Recipes readers!  We have yet another chance for you to win a prize while getting to know our site a little bit better.  With so many great recipes here on our site, it is easy to find something you like.  In fact, you can win $150 just for “liking” one of our delicious recipes!

Here is how it works:

1)  Browse www.BetterRecipes.com! That’s right, just take a look around and find a recipe that tickles your taste buds.  We have everything from weeknight meals, to sweet treats and even great ideas for entertaining.

You can click on the “recipes” tab to find what you are looking for, or even type in the name of a dish in the “search” bar.

You can also scroll down the homepage and see some of our most popular recipes organized by category.  Take a look around and you will easily find something delicious!

2)  Now, once you find a recipe all you have to do is scroll down and “like” it. (It is a little blue button with a thumbs up.)  Click on “like” and that’s it!  If you want to you can also leave a note and even have the recipe on comment posted directly to your facebook page.  This is a great way to share recipes you enjoy with all of your friends!

3)  Finally after you “like” a recipe on BetterRecipes.com, then you have to post a comment on this blog entry, including the URL of the recipe you “liked.” Here is the best part!  You may enter as many times as you like in Week 3, but you must “like” a different recipe and post a separate comment for each entry.

Go for it!  With a few easy clicks you could be on your way to $150!  Not to mention a bunch of new favorite recipes!

Official rules

Alain Ducasse, Adour, and the Cookpot

1 Comment | Written on August 23, 2010 at 5:00 am , by Kristina Vanni

TFQVQPS4SXY6 – Alain Ducasse is on the short list of the world’s most renowned chefs.  His restaurants span the globe from Paris to Tokyo, and from New York to Mauritius.  I recently had the pleasure of dining at Adour, his restaurant in New York City.  The experience was nothing short of pure bliss.  Experience a photo journey of the meal through the photo gallery on the Better Recipes Facebook page.

One of the most fascinating aspects to an Alain Ducasse menu is the cookpot. This signature dish is the link between his restaurants all over the world and has become his universal tool.  Each restaurant offers seasonal vegetables from the local terroir, cooked in the cookpot.  This dish symbolizes the culinary philosophy of Alain Ducasse, creating a “sincere cuisine”– a harmony of flavors– that is both respectful to the environment and to health.  This emblematic dish sums up the very essence of his cooking.

The cookpot is a simple object and can be used from the stove to the table.  The chef wanted the cookpot to be round and somewhat turned in on itself, partly to develop its cooking properties. This allows the food to diffuse its own moisture to fuel the cooking.

This photo shows the “Summer Vegetables Cookpot” I enjoyed at Adour.  Look at those gorgeous, colorful vegetables as as well as the unique design of the cookpot dish.  So often in restaurants vegetables are an afterthought.  I have to say that this dish was hands down the best vegetable preparation I have ever enjoyed in a restaurant!  It was so fresh and just bursting with flavor.

Adour was kind enough to share the recipe for this fantastic dish.  Even though most of us don’t have access to the signature Alain Ducasse Cookpot, the recipe can also be prepared in a covered baking dish.  Bon Appetit!

Stuffed Vegetables Roasted in a Tomato Coulis

4 small tomatoes
4 small zucchini
4 small white onions
4 small artichokes
4 small eggplants

For The Stuffing
½ lb of regular green zucchini, diced
½ lb of small white onions, diced
1 egg
4 ounces of parmesan cheese, grated
4 ounces of fresh ricotta
5 ½ ounces of tomatoes, confit and chopped
2 garlic cloves, chopped
Chervil, chopped
Basil, chopped
Black olives, chopped
Salt and pepper
Tomato juice

Preparation For The Vegetables: Cut ½-inch-thick slice from tops of onions and tomatoes, reserving tops, and trim just enough from bottoms for vegetable to stand upright. Scoop out all but outer layer (2-3 layers for the onions) using a small ice cream scoop or spoon (don’t worry if you make a hole in the bottom), reserving scooped-out vegetable and its flesh separately.

For the tomatoes, blanch them for a few seconds in hot water to remove the skin.

For the onions, remove the skin. Once cut/prepared/scooped, cook them in hot salted water.

For the artichokes, clean and remove the first leaves. Cook them in a sauté pan with crushed garlic cloves, barigoule-style.

For the eggplant, cut them lengthwise. Roast them for a few minutes in the oven with garlic, thyme. Once roasted, scoop out the flesh and reserve.

Preheat oven to 300° Fahrenheit.

Preparation For The Stuffing:

Dice the onions, the green zucchinis, and the garlic thinly.

In a cocotte, with a drop of good Italian olive oil and when it is hot add the onions and the zucchinis and roast them without any coloration. At the end, add the chopped garlic, salt and pepper, and fresh thyme. Let cool.

Add all the ingredients (eggs, parmesan, ricotta, chopped tomatoes confit, the flesh of the eggplant, chopped black olives, chopped herbs, salt and pepper).

Fill the vegetables with the stuffing, add tops and place them in the Cookpot with some of the tomato juice.

Bake the Cookpot, covered, in the middle of oven for about 30 to 45 minutes.

Serve them at room temperature with a mixed green salad (arugula is recommended) and toasted slices of garlic bread.

TGIF: Ratatouille On-A-Skewer

1 Comment | Written on August 20, 2010 at 5:00 am , by Kristina Vanni

Oh-La-La… Fire up the grill, because this weekend we will take a classic French dish and turn it on it’s head!  The eggplant, zucchini, peppers, onions, and tomatoes are put on a skewer, basted with French dressing and coated with a bit of Parmesan cheese and bread crumbs.  In just a few minutes you have a healthy and delicious side dish!  Bon Appetit!

Ratatouille On-A-Skewer

1 small eggplant, peeled and cut into 1-inch chunks

2 medium zucchini, cut into 1-inch chunks

2 green and/or yellow bell peppers, seeded and cut into 1-inch pieces

2 small onions, peeled and quartered

Salt and pepper to taste

1/2 cup bottled French salad dressing

1/4 cup grated Parmesan cheese

1/4 cup fine dry bread crumbs

16 cherry tomatoes

1.  Alternately thread eggplant, zucchini, peppers, and onions onto 8 skewers.  Sprinkle lightly with salt and pepper to taste.  Brush with salad dressing.

2.  Combine Parmesan cheese and bread crumbs; place on a piece of waxed paper.  Roll kabobs in crumb mixture to coat evenly.

3.  Grill directly over medium coals for 10-12 minutes or until zucchini is crisp-tender, turning frequently.  Place tomatoes on the end of the skewers during the last 2 minutes of grilling.  Makes 8 side-dish servings.

Nutrition information per serving:  127 cal.; 8 g total fat (2 g saturated); 4 mg chol.; 301 mg sodium; 13 g carbo.; 3 g fiber; 3 g protein

Have you been following the TGIF series this summer?  Check out past grilling articles:

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

Happy 89th Birthday Grandma!

1 Comment | Written on August 19, 2010 at 5:00 am , by Kristina Vanni

This weekend my grandma will be celebrating her 89th birthday!  Now that is call for a celebration!  I am visiting her up in the San Francisco area and we are already planning the big 90th birthday bash for next year.  I can still remember the 90th birthday party we held for my great-grandma years ago.  (P.S. I love that she is wearing a tiara!)

As you can see, we certainly seem to have longevity in my family!  It could be good genes, a healthy lifestyle or maybe a positive attitude.  My theory?  Ice cream.  My grandma is an admitted ice cream fanatic and so was my great-grandma. This is their favorite hot fudge sauce to serve over vanilla or coffee ice cream. The malted milk powder is a delicious twist and it reminds my grandma of her favorite Ovaltine flavor back when she was young. It is also my favorite, so the flavors are timeless.  Hey, you only live once…enjoy some ice cream today!

Grandma’s Decadent Hot Fudge Sauce

2/3 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/4 cup malted milk powder

3/4 cup whipping cream

1/2 cup light corn syrup

2 Tablespoons butter

1 teaspoon vanilla extract

1.  Combine the sugar, cocoa powder, malted milk powder, cream, and corn syrup in a heavy saucepan.  Stir over low heat until the sugar has dissolved.  Bring to a simmer and cook, stirring constantly, for 4 minutes.  Remove from heat and stir in butter and vanilla.

2.  Serve warm over ice cream.   The sauce can be refrigerated, then reheated gently over low heat.

Nutrition information per 2 Tablespoons:  121 calories, 1 g protein, 4 g fat, 21 carbohydrates, 13 mg cholesterol