English Toffee

Since Garrett has been in LA visiting family and I have been home all weekend fighting this cold, I decided it was a perfect time to do some baking. Never leave me at home alone, I will bake until there is no more flour and sugar left in the house. Then that will force me to go into obsessive compulsive cleaning. So to say the least, the house is spotless and the counters look like it is Christmas time filled with baked sweets and homemade candy. One of my favorite treats to make is English Toffee. Not only is it a simple recipe but it tastes oh so amazing.


Ingredients:
2 sticks of butter
2 cups of sugar
2 tbls of light corn syrup
1 cup of chopped roasted almonds
1 cup of chopped walnuts
1 bag of chocolate chips

Line a 9" x 13" pan with foil and set aside.
In a sauce pan melt butter, sugar, and corn syrup. Allow this to come to a boil and then turn down to a moderate boil so the sugar does not overflow. At this point some people say that you should bring the sugar up to a hard crack stage which I believe is around 325 on a candy thermometer. I like to just watch the sugar and stir until it starts to turn a light brown color. It will take a few minutes to get to this point but watch it closely because one it turns a light brown color it can burn real fast.
After it has come to a light brown color take off the heat stir just a couple more times and then pour into your  9" x 13" pan.
Let this set for 3 to 5 minutes to cool just slightly. Then spread the chocolate chips around the toffee. Since the toffee is so hot and will hold the heat for a while it will melt the chocolate for you. Spread the chocolate around evenly and after it is to a smooth cosistancy add your chopped almonds and walnuts to the top.
Put in the frigerator for about 20 minutes to set and then crack into bit size pieces to enjoy!!

Ahi Poke and Fried Wonton Chips

 

 Since Garrett's brother left for Maui we have been talking about how they are probably eating fresh fish every nite with fancy little cocktails with umbrellas in them! So being pretty jealous we decided to make ourselves some Poke for dinner and pretend we were on the islands instead of sitting here in Chico, Ca with 4 days of solid rain! Ha 

We also make Spicy Edamame, Garlic Noodles (Tofu noodles), and Crab Rangoons.

If you would like the recipes for those just let me know and I will post them as well.

Ahi Poke 

Ingredients

• 1.5 to 2 pounds fresh Sushi Grade Ahi tuna steaks, cubed
•  4-6 tbls soy sauce (depending on taste and amount of Ahi used)
• 3/4 cup chopped green onions
• 2 tablespoons sesame oil (fire oil if you like it HOT)
• 1 tablespoon toasted sesame seeds
• 1 tablespoon crushed red pepper (optional)
• 1-2 Avocados cubed
• A touch of Shiracha 
• Also a dash of Seasoned Rice wine vinegar
• Wonton wrappers
• Peanut oil to fry 

Directions

1. In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and avocados; mix well. Refrigerate at least 1to 2 hours before serving. 
2. Pour enough oil into your pan to cover a wonton wrapper. It wont take much about a 1/4" to 1/2" depending on the size of your fry pan. Cut the wonton wrappers corner to corner to create triangles. 
3. Once the oil is hot place 2 to 3 wonton triangles into the oil. Don't put to many in the oil at one time since they cool up real fast. Once they are a light golden color pull them out and place on paper towels to dry off excess oil.

Peanut Butter and Jelly Bars

 

A playful dessert that tastes just like your having a mini PB & J sandwich. They are so yummy with just a perfect hint of sweetness from the Jelly. Also my dogs love when I make these because that means that they each get a scoop of peanut butter in their kongs!! 

This  recipe is adapted from;

Ina Garten

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or any other jam/preserves that you especially like.
• 2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough (I typically use more jam because I like the sweetness). Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Make sure you allow plenty of time to cool. These babies stay hot for a while!!
Enjoy with a nice cold glass of milk. Or some Port :)

Sushi & Beer

 

Yes we live in  the land where Sierra Nevada is made and now comes in a CAN!! It is so delicious and now even more portable!! Tonight we decided to stay in and make our own Sushi. We went to our local Butcher shop and bought some delicious sushi grade Ahi tuna and crab.  The best part about making sushi is that you get to do it together and make your own favorite rolls!

Here are some of the rolls that we made...
You can pretty much roll just about anything you'd like but here are some of the ingredients that we used.

• Nigiri sushi paper
• Sushi rice
• Rice wine vinegar
• Sushi grade Ahi
• Crab meat (mixed with some mayonnaise, sriracha, and touch of lemon juice)
• Avocados
• Carrotts
• Cream cheese
• Cuccombers
• Asparagus ( Tempura fried)
• Wasabi
• Pickled ginger
• Hot and Sweet Sauce

 This is how we roll!!
Enjoy

Pho

One of our favorite meals is Vietnamese Pho. I have a place that is close to my work and we often have lunch dates there. Yet I have to admit that I have a very close friend of mine who turned me on to this delicious soup. Chevvy and I worked together as designers in the San Francisco bay area. She let me in on this secret and I have been addicted ever since.
Garrett and I were craving some soup on Sunday night yet since we live in this little town of Chico, Ca all the restaurants that offer Pho were closed. We then decided to attempt to make this flavorful soup on our own....fingers crossed! It turned out amazingly yet did take some time to simmer and freeze the beef in order to slice it into thin pieces. Never the less it turned out great!
Thanks Chev!!

 Pho

Ingredients

• 4 quarts beef broth
• 1 large onion, sliced
• 6 slices fresh ginger root
• 1 lemon grass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 pound sirloin tip, cut into thin slices
• 1/2 pound bean sprouts
• 1 cup fresh basil leaves
• 1 cup loosely packed cilantro leaves
• 3 fresh jalapeno peppers, sliced into rings
• 2 limes, cut into wedges
• 2 (8 ounce) packages dried rice noodles
• 1/2 tablespoon hoisin sauce
• 1 dash hot pepper sauce (we used our fav's Sriracha)
• 3 tablespoons fish sauce

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour. Place the Beef into the freezer and allow to freeze partially. This will help to cut into thin slices.
2. Arrange bean sprouts, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Oysters Rockefeller

After being out of town all weekend snowboarding in Lake Tahoe and eating out, we decided for Garrett's birthday to stay in and make some Oysters Rockefeller. When we were in San Francisco this past fall we ate some of the most delicious Oysters and wanted to recreate the moment here in Chico as best as we could including a wonderful bottle of wine!
Happy Birthday G! Love you

Oysters Rockefeller

12 Oysters
1 Box of frozen spinach
2 Shallots
1 Tbls Butter
3 Tbls Parmesan cheese
3/4 C Cream
Splash of White wine
3 Strips of Bacon (Optional)
Gruyere Cheese Grated
Sea Salt

Clean and shuck your Oysters. Make sure they all smell like the Ocean and that they are all closed tightly. Pour the Sea Salt in an oven safe dish and place the cleaned Oysters on the salt. This will allow them to not tip over when applying all the Spinach goodness! 

If using bacon in your mixture chop bacon into small pieces and place into the saute pan to fry.
If you decide to not use the bacon add butter and chopped Shallots. After a minute or so, add just a splash of wine to enhance the flavor. Once the spinach has defrosted squeeze out all the water and add to the shallots. Mix till it is infused with the butter and shallots. Turn down to medium heat and add the cream and Parmesan to create a creamed spinach.  After it has all been mixed together take off the heat.
Add about a tablespoon of the creamed spinach to each oyster. Once all the oysters are covered place a good amount of shredded Gruyere cheese on top each one.
Place in the oven at 350 for about 5-7 minutes or until the cheese is melted and bubbly!
I would suggest waiting just a minute to allow to cool and Enjoy!!

Thai Chicken Coconut Soup

 Ingredients:

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) reduced-sodium chicken broth
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks 
• 1 cup sliced mushrooms 
• 1 tablespoon fresh lime juice 
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

I doubled the recipe because this is a small serving size. Enjoy!