1960’s Flashback: Baked Alaska

This is a real oldie, but goodie. Baked Alaska. I remember my Mama making this for us when we were children and also to serve at dinner parties. I thought it was the most elegant dessert I’d ever heard of and my Mama was the most elegant mama I knew because she knew how to make it. Actually, it is pretty cool to take a dessert with a nice warm meringue out of the oven, slice into it and find that cold ice cream in the middle. I still love it.

The Baked Alaskas you see in my photos are meant for two people to share. If you want to do individual ones, just use one slice of cake and half a “slice” of ice cream.  You’ll see what I mean as we go along.  Also, of course, you can put your own spin on this and use other combinations like chocolate cake with pistachio ice cream (looks like the earth and grass with clouds above as you cut into it) or a white cake with peach ice cream and meringue.  You can cut the cake out with a round cutter and top with a scoop of ice cream instead of a slice like I do. Yum, either way.

This is really simple. You can do this. Even if you don’t cook much. 

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It’s not all about the cooking…

Believe it or not, there’s more going around here most of the time besides cooking and eating. We garden. We go antiquing. And BeeBop builds. He’s a right fair carpenter, too. For the last several weeks he’s been working on a set of bunk beds for our grandson, A. And he’s pretty close to being finished. All that’s left is the painting. I think A said he wants red and blue. He’s an All-American kind of guy, A is.

Better start cleaning your room, A. BeeBop’s nearly done with the beds!

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[BB] Tomato and Goat Cheese Tarts

 

The final Barefoot Bloggers recipe for the month of March is Ina’s Tomato and Goat Cheese Tarts and it was chosen by Anne of Anne Strawberry. And what a great choice it was! It was easy to prepare, and most importantly delicious. BeeBop and I enjoyed it for dinner alongside a big salad. I can also see how this recipe could be the basis for all sorts of variations. If I were serving this for a cocktail party, for instance, I would cut the rounds with a 2-inch biscuit cutter, use the same toppings, except substitute either diced tomato or slices from a roma/plum tomato. Even sliced large cherry tomatoes would work.  Also, you could use this basic concept for a sweet tart using berries with sweetened cream cheese or a brie and apricot preserve combination. Thanks again to Ina Garten for a great basic recipe with all sorts of possibilities.

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Burgers – Nana Style

I know what you’re thinking.  Who can’t cook a hamburger?  Right?  Well, it might be more folks than you think. Sure, anybody can make a patty out of  some ground beef and slap it in a pan or on a grill. They can also turn it into a hard, tough hockey puck pretty quickly, too.

A well seasoned, carefully cooked burger is a thing of All-American joy. This recipe is just for the patty part. How you dress it up on the bun is entirely up to you!

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Easy French Toast

Over the years I’ve tried all kinds of french toast recipes. Ones that required the mixture to sit overnight. Ones that were stuffed with cream cheese and fruit. Ones that were baked. But I always come back to this one. It’s just so comforting. It’s not too sweet and not too eggy. It’s just plain good. Could be because it’s pretty much the same recipe my Mama used when I was growing up. There’s a lot to be said for your Mama’s recipes, you know. One of your Mama’s recipes can instantly transport you back in time which is why I like burnt fried chicken. But that’s another story. If you’d like to make your family my Mama’s quick french toast, then…

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[BB] Sauteed Broccolini by the Barefoot Contessa

 Bonus time! The sauteed broccolini is a bonus Barefoot Blogger recipe for the month of March and it was chosen by Mary of Meet Me in the Kitchen. I actually made this to serve with the Chicken Piccata a few days ago. BeeBop and I were both kinda on the fence about it. I’ve cooked broccolini a few times in the past and we’ve never really been crazy about it. And, truth be told, this was much the same. If you just want something different for a side dish, though, this could work. So, if you want to give it a try, then…

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Gnocchi with Tomato Sauce

Ever tried gnocchi? No? Know what they are? No? Well, give this recipe just one try and you’ll always keep a package of gnocchi in your pantry for a very quick, very easy, very satisfying dinner. Actually gnocchi are little Italian potato dumplings. They’re made with steamed potatoes, flour and a little salt. That’s all. And if you want to give making homemade gnocchi a try, go for it! Let me know how it turns out. However, there’s a very good packaged gnocchi available in grocery stores under the Vigo brand name. You will find them in the same area with the instant mashed potatoes and boxed rice dishes. So, go grab a box and make a memorable dinner!

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Never Fail Pound Cake with Warm Berry Compote

I’ve used this pound cake recipe for as long as I can remember. The original recipe came from a First Baptist Church cookbook. With all due respect to the ladies of the First Baptist Church, I made changes to the original. And to tell the truth I think this recipe makes the best pound cake I’ve ever had. It’s moist. It’s buttery and the buttermilk gives it an extra pleasant sumthin’-sumthin’.

You can do lots of different things with this. You can serve it like I did this time with a scoop of vanilla ice cream and warm mixed berries or use it for the base of a fantastic strawberry shortcake. Or, you can do like BeeBop and I do sometimes and slice it and toast it (yes, with a little butter) for breakfast.  What? You never heard of pound cake toast?!?! I dare you to try it.

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[BB] Chicken Piccata

I was recently honored to be accepted into the Barefoot Bloggers group. It’s a group of food bloggers who cook and blog about the Barefoot Contessa, Ina Garten’s, recipes. We all cook the same recipe and blog about it on the 2nd and 4th Thursdays of each month. So, my first recipe was Chicken Piccata. I knew we would love it because first it was a Barefoot Contessa recipe and second what’s not to like about chicken with butter, lemon and white wine?? Give this one a try. You’ll like it very much. I’m sure.

Here’s what you need:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tblsp water
3/4 cup seasoned dry bread crumbs
Olive oil
3 tblsp butter
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley, for serving

Here’s what you do:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both side with salt and pepper.

Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Enjoy

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Steak Sandwich

This is another Ina Garten recipe with minor tweaks by me.  I cook so many of her recipes because, well, she’s simply the best and this steak sandwich is a real man-pleaser. If there’s a guy you want in your life, make him this sandwich and he’ll follow you forever. If there’s already a guy in your life, make him this sandwich and he’ll think he’s died and gone to heaven. BeeBop really loves it. Just be sure to give them plenty of napkins along with it.

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