Friday Night Fabulousness

I say fabulous because there is nothing I love more than Friday nights like this. After a long day and week at work, Lane and I often like to spend our Friday nights at home with a good meal. Almost always, our good meal is a steak and a bottle of wine. We truly believe that God designed us for each other in every aspect, but he was especially thinking of us for each other when it comes to food and wine. I do, however, take credit for introducing Lane to good wine. Before meeting me and my parents (who are wine fanatics), he drank Franzia...no lie. Now, he researches wine.com almost daily for the highest ranked wines and seeks them out...Our wine refrigerator is organized by year...He knows the staff at Goody Goody's. A monster has been created! The good news is that I always benefit from this obsession and thoroughly enjoy it! This particular Friday night, we had beef tenderloin, blue cheese polenta, sauteed asparagus and mini cheesecakes with fresh strawberries. The meal was paired with a 2003 Stonestreet Alexander Valley Cabernet. Yum, yum, yum!

(I am not going to blog about the cheesecakes because, well, they are from a box! Gasp! I know. But they are just really good and easy! I used to buy the Eagle Brand but can't find it anymore, so I use Jello No-Bake Cheesecake. Don't judge me!)

Filet Mignon

My mouth is watering just thinking about steak. I am a carnivore. It's true. I love beef, especially good cuts of beef. Lane has perfected cooking steaks (he hopes to have a professional broiler in our kitchen one day!). I gave him a little gas grill several years ago for Christmas and he could grill everything perfectly on it. Sadly, after years of use, it died this summer. We also have a charcoal grill that my dad gave us, but sometimes that can be more hassle than it's worth. So, we have had to resort to using our cast iron skillet. Which, honestly, has been fabulous! We have a very old gas range that gets really, really, ridiculously hot (maybe not so safe, but great for steaks!) and is perfect for the steak-in-cast-iron-skillet combo.

Whenever we can, we try to buy steaks from our favorite local butcher, VonGeerstem Butcher Shoppe. Greg, the owner, is one of the nicest people I've ever met and will do anything he can for you. When we can't get steaks from Greg, we just hope for the best at our local grocery store, which is what we did this Friday. We always ask for the grocery store butcher to cut fresh steaks for us, instead of the ones that have been sitting out in the counter. These particular steaks turned out great. They had great flavor and were really juicy.

Filet Mignon, cooked rare plus
(2) 10 oz. filets
Kosher Salt
Garlic Powder
Pepper
1 Tbsp butter

About an hour before cooking, set the steaks out. You want them to get to room temperature before cooking. Sprinkle salt and garlic powder to lightly coat each side. Let sit for one hour.

When ready to cook, heat cast iron skillet on high and heat oven to 425. When pan is hot, sear top and bottom for about 2 minutes each. Lane sears the "sides" for about 30 seconds each. Once seared, add to oven and cook for 3 minutes. Flip and add 1/2 tbsp butter to top of steak and cook for another 3 minutes. Remove from oven and transfer steaks to a plate. Let rest for 10 minutes before serving.

Sauteed Asparagus

We both love asparagus and we normally enjoy it grilled, but because Lane's gas grill is broken we have been sauteing it. It's just so fresh, easy and really yummy. The lemon juice is the key!

Sauteed Asparagus (serves 2)
1/2 bunch of asparagus
4 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
(measurements are approximate)
Juice of 1/2 large lemon

Rinse and dry asparagus. Cut off the ends. Place asparagus in a deep plate or shallow bowl and add oil, salt, pepper and garlic powder. Toss to cover. Heat a large skillet to medium-high and add asparagus. Cook until browned, turning often, making sure not to overcook. Squeeze lemon juice over asparagus and serve.

Passionate about Polenta

I discovered polenta a while ago at a steak house while celebrating my birthday. I was perplexed by the glorious goodness that was being served under my steak. Was is mashed potatoes? Was it grits? Honestly, it kind of scared me. I didn't understand how you could take cornmeal and turn it into this amazing dish. I tried it once with a bad recipe and it, well, turned out bad. Finally, this summer I tried it again using Alton Brown's recipe. It. Was. Delici. Ous. Now, we have it weekly. Alton's recipe calls for parmesean cheese which is divine, but we were out of parmesean and were having steaks, so I tried blue cheese. It was perfect with the steaks....we licked the bowl clean!

Savory Blue Cheese Polenta, adapted from Alton Brown's recipe


2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces blue cheese crumbles (or parmesean or any other cheese I guess!)
 Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. (I don't have a large enough oven safe saucepan, so I start it in a saucepan and then transfer to a glass baking dish for the oven). Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. (I haven't been able to master making it without lumps, but am working on it!) Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the blue cheese.

Meeting Baby Claire!

Last Saturday, February 13, one of my best friends (whom I've known since 6th grade!) had her first child, Claire Marie. It's weird to think of my friends having babies because I often feel like we're still in high school, but for Karen, it was just natural. She looked beautiful and Claire is just as pretty as her mama. Karen has been such a blessing in my life and Claire is lucky to have such wonderful parents.

 I was able to take them dinner on Thursday and loved spending the day in my kitchen cooking and baking for them. I figured they were going to have lots of pasta and casserole, so I decided to make them chicken tortilla soup with fresh guacamole. I also made chocolate chip cookie dough truffles for dessert and lemon blueberry sour cream muffins for breakfast the next day.

Me with Claire

Karen and Claire

Chocolate Chip Cookie Dough Truffles

I know that picture doesn't look like much, but trust me, these little truffles are like eating bits of heaven... and I don't even like cookie dough. It's the perfect mixture of sweet and bittersweet. They are just perfect. But, beware, you can't just eat one!

Chocolate Chip Cookie Dough Truffles
1 stick unsalted butter, room temperature
1 cup light brown sugar, packed
1 ½ tsp vanilla extract
1/8 tsp salt
2 cups flour
14 oz can sweetened condensed milk
1 cup semi-sweet mini chocolate chips
½ cup chopped walnuts (optional, I left out)
2 cups 60% bittersweet chocolate chips
2 tsp shortening

 Using a stand mixer, beat the butter and brown sugar together until fluffy; about 2 minutes. Add the vanilla, salt and flour; mix well. With the mixer on low, add the condensed milk until the batter is thoroughly combined. Fold in the chocolate chips and walnuts, if using.

Refrigerate this mixture for at least 15 minutes before working with it.

 Using a tablespoon (or your hands), shape into evenly sized balls and place on a wax paper lined baking sheet. If the dough is sticky, coat your hands with either flour or cooking spray. I found that they get really sticky, so I wore latex gloves that I kept spraying with baking spray. Loosely cover with plastic wrap and refrigerate the balls for 3 hours, or up to overnight.

To make the chocolate coating, combine the bittersweet chocolate and shortening in a microwavable bowl. Microwave on high in 30 second intervals until the mixture is melted and smooth. Using a toothpick, dip the dough balls in the chocolate to coat. Refrigerate until firm; about 30 minutes.

Get ready to enjoy heaven!

Lemon Blueberry Sour Cream Muffins

I have been craving blueberry muffins recently and asked around for the best recipe. (It also gives me another excuse to use my cupcake/muffin tins which are my most used piece of equipment in my kitchen!) I came across this one from Joelen at What's Cookin' Chicago and they were delicious! I had to keep a few muffins for me and Lane and then shared the rest with Karen and Tully. When I make them again, I might add a little more sugar, or a sugared topping because I have a sweet tooth!

Lemon Blueberry Sour Cream Muffins
2 1/2 cups All Purpose Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar (I will change to 1/2 c. next time)
1 egg
1/4 cup canola oil
1  and 1/2 cups sour cream
1 cup blueberries
zest of one large lemon

Preheat the oven to 400 degrees. In a medium bowl, sift together the flour, salt, and baking powder and set aside. In another bowl, beat the egg, sugar and oil together. Stir in the sour cream.

Make a well in the dry ingredients and mix in the wet ingredients until the batter coheres. The consistency should be closer to that of biscuit dough than batter. Be careful not to overmix.

Fold in blueberries and zest. Spoon into muffin tins that have been sprayed well with baking spray (Make sure the blueberries are well set in the batter or they will just bake to the pan.) Bake 20 to 25 minutes or until golden brown.

Chunky Guacamole

On our honeymoon in Tulum, Mexico, Lane and I often ate at Playa Azul. Not only did they have Nutella Stuffed French Toast (YUM!) but they had the BEST guacamole and mojitos. I came home from the honeymoon and have been trying to replicate it ever since.



Chunky Guacamole
4 ripe Avacados
2 large tomatoes
1/2 onion
handful of Cilantro
2 Tbsp garlic, minced
Juice of 1 large lime
A few pinches of Kosher salt

Directions

Chop avacados, tomatoes and onion into big chunks and add to a large bowl. I use kitchen shears and chop the cilantro over the bowl, trying to avoid the stems as best I can. Add garlic, lime juice and salt. Stir just to mix ingredients. You can add jalepeno if you'd like, I just don't.


Because our one year anniversary is coming up in a few weeks, I just had to post a few pictures of Tulum!

The inspiration...Guacamole from Playa Azul

The view from the bar at Playa Azul.

 

Crockpot Chicken Tortilla Soup

The soup lacked flavor because I used fat free chicken broth, but once it was covered in sour cream and cheese, it was great! Next time, I'll use "real" broth!

Crockpot Chicken Tortilla Soup, adapted from A Year of Slow Cooking

3 cups of chicken broth (Spring for the full fat version!)

3 chicken breasts (I took three out of the freezer and threw them in the crock pot frozen)

1/2 onion

1 small bag frozen sweet corn

3 green onions

28 oz can diced tomatoes in juice

1 cup chopped vegetables that you have on hand (I used celery and carrots)

2 Tbsp minced garlic (I use minced garlic from the jar you buy in the grocery store. Don't judge me for it.)

1/4 t crushed red pepper flakes

1/2 t cayenne pepper (I omitted)

1 t cumin

salt to taste

Directions:

Place chicken in crockpot. Pour broth over chicken. Add all other ingredients and give a good stir. Cook on low for 8-10 hours, or high for 6 or so. Garnish with sour cream, crushed tortilla chips and cheese.

HINT: I use the Reynolds Slow Cooker Liners and they are amazing! Our sink is really shallow, so trying to wash the crockpot (which I use weekly) can be a beating. The bags make clean up so easy!

Cupcake crazy...

For the past several years, I have wanted to attend pastry school at the CIA in Napa and then open my own bakery. The name of my bakery is going to be Cupcake Lane (hence the name of this blog). The reality of that dream is, well, not so real. Instead, I like to pretend that I know how to bake and decorate cakes. I just love it. I especially love cupcakes. I honestly don't know where my obsession (which Lane tells me is unhealthy) came from. But now, my life is surrounded by cupcakes...Big, small, dark, light...I love them all.

I especially have become obsessed with the giant cupcake cake pan by Wilton. They are just fun to look at! They aren't the easiest things to bake...in fact, I cross my fingers for each one and hope and pray that it turns out. Here's a few recipes for them:

For the candy shell, I used this wonderful website to learn how to do it:
http://ohsugarcakes.blogspot.com/2009/03/candy-liner-for-giant-cupcake.html

Strawberry Cake (Adapted from Paula Deen's recipe)
Ingredients
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows


Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional


Directions
Preheat oven to 350 degrees F. I use Pam for Baking spray and LIBERALLY coat the cake pan. It will stick if you don't.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour mixture into the "top" side of the cake pan first. It needs to be about 3/4 full. Pour the remainder into the "bottom" side of the pan. It will end up being about 2/3 full. Put the pan on a baking sheet and when you put it in the oven, place it so the "bottom" side of the pan is towards the back of your oven and the "top" side is towards the door. It will bake for about 55 -75 minutes. I check mine every 25 minutes. If the top starts to brown, but the cake is not done, cover with foil. Cake is done when a toothpick or skewer can be inserted and come out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. I typically will freeze my cake. Not only does it make it easier to frost, I think it actually makes it more moist.


For the frosting:


In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.


To color the icing, I use Wilton icing colors. They are less messy and easier to use than trying to mix food coloring. To fit it into the candy shell liner, you might need to trim the "bottom" down a little so the shell doesn't crack. I also always push a skewer through both layers when I put the "top" on the "bottom". Decorate cake any way you wish!

Well, hello (blog) world!

Here I am. I'm blogging. I swore I never would before we had children, and even then, the blog would be to share what was going with family who lived far away. Well, we have no kids, but I'm now blogging. I hope to really make this a way to store and share recipes, but maybe somewhere along the way it will transform itself into something more. Something cool. I don't know. I don't know if there's enough time....