Sleep and More Dreams

After pulling the all-nighter from Sunday to Monday, I'm definitely catching up on my sleep! And I'm so looking forward to Thanksgiving!

I will, of course, still be hitting the books in preparation for finals. But a little Thanksgiving cooking and resting will be a nice change!

So here's to catching up on sleep and dreams! On a related note, check out "Send Me the Pillow You Dream On" sung by Dean Martin.

Hot Apple Juice: I've Got My Love to Keep Me Warm

Hot apple juice is a great way to warm up during the cold weather months!  And it is always good to be warm inside and out!

So check out "I've Got My Love to Keep Me Warm" sung by Dean Martin.

Focaccia: That's Amore

I love to make focaccia.  Last year my sister started making it and I loved it so much I had to try it.  It was my first successful foray into the world of yeast breads.  After focaccia, I felt I could conquer all yeast breads!

Don't let the biga, or starter, scare you away from this recipe.  There may be a lot of steps, but focaccia is really quite easy to make!  Having fresh focaccia out of the oven is way better than you can imagine.  So give it a try!

Since I "love" focaccia so much, here's Dean Martin singing "That's Amore!"

FOCACCIA

Adapted from an America's Test Kitchen recipe.

Yields two 9-inch loaves

The original recipe called for rapid rise instant yeast, but I found the focaccia loaves came out heavier when I used it, so I switched to regular active dry yeast.

BIGA

1/2 cup flour

1/3 cup warm water (100-110 degrees)

1/4 teaspoon active dry yeast

DOUGH

2 1/2 cups flour

1 1/4 cups warm water (100-110 degrees)

1 teaspoon active dry yeast

3 teaspoons Kosher salt, divided

4 tablespoons olive oil

2 tablespoons fresh or dried rosemary leaves

Fresh Parmesan cheese, grated

BIGA DIRECTIONS

1. Heat water in microwave for 10 seconds on high in a microwave safe bowl--checking temperature with a cooking thermometer to make sure it is between 100 and 110 degrees.  Add yeast and let sit for two minutes.  Add flour and stir to combine.  Cover with plastic wrap and leave out overnight or at least 8 hours.  Biga will keep for up to 3 days in the refrigerator, but let it sit at room temperature for 30 minutes after removing from the fridge before making the dough.  Even though it can be stored that long in the refrigerator, I prefer using it the next day.

DOUGH DIRECTIONS

1. Heat water in microwave for 55 seconds on high in a microwave safe bowl.  Add yeast and let sit for three minutes.  Add flour and stir.
2. Add biga to dough and stir until combined.  Cover with plastic wrap and let sit for 15 minutes.  Get used to setting a kitchen timer when making focaccia.
3. Add 2 teaspoons Kosher salt to dough and stir until incorporated.  Cover with plastic wrap and let sit for 30 minutes.
4. Using a bowl scraper sprayed with Pam, fold dough over itself, turning the bowl 90 degrees.  Repeat folding the dough 7 more times.  Cover with plastic wrap and let sit for 30 minutes.
5. Repeat the folding and sitting for 30 minutes two more times (with a total of three 30-minute risings).
6. About 30 minutes before the dough goes into the oven, preheat it to 500 degrees with a baking stone in the oven when it is still cool.  If you don't have a baking stone use an upside-down rimmed baking sheet.  
7. Prepare a clean counter surface and dust with flour.  Using a bench scraper or sharp kitchen knife halve the dough.  Take one-half and shape on the counter into a ball.  Shape the other half.  In a 9-inch round cake pan (I use Fat Daddio) coat the pan with 2 tablespoons olive oil and 1/2 teaspoon Kosher salt.  Repeat for the second 9-inch round cake pan.
8. Place a dough half right side down in the pan and gently circle in the pan to coat with olive oil and salt.  Flip the dough right side up and coat the same way.  Repeat with the second dough ball.  Cover the pans with plastic wrap and let sit for 5 minutes.
9. Press dough with fingertips outward from the middle to the outside to stretch.  Be careful not to tear the dough.  If the dough resists stretching, cover and let sit for another 5 minutes.  Poke dough with a fork 30 times to remove air bubbles.  Sprinkle 1 tablespoon rosemary over each pan.  (I used fresh rosemary from our garden.)  Sprinkle Parmesan cheese to taste.  Cover and let sit for another 5 minutes or until the dough appears bubbly.
10. Remove plastic wrap and put pans in the oven on the baking stone or overturned baking sheet.  Lower oven temperature to 450 degrees.  Bake for 20 minutes or until the tops are golden brown.  Put pans on a wire rack to cool for 5 minutes.  Remove loaves from pan and let cool on wire rack.  Don't put them on a plate as the bottom crust will get soggy.  Serve immediately.

Penne Casserole: Dream

I have always loved this recipe!  I love lasagna but sometimes when I make it, somehow it just doesn't come out right after all that work of dividing ingredients between layers and making sure to not tear the long noodles!

However, Penne Casserole always comes out right--every time!  It's fast and easy.  Don't let the "casserole" part put you off.  It's the easy-to-make, comfort cousin of lasagna!

I literally have dreams about this casserole I love it that much...okay that's an exaggeration.  But I do crave it often.  And I do love the song "Dream" sung by Dean Martin, so enjoy!

PENNE CASSEROLE

2/3 cup Simply Kraft Fat Free Cottage Cheese

1/3 cup low-moisture part-skim mozzarella, grated

1/3 cup Kraft Natural Finely Shredded Italian Parmesan Cheese

1 pound Barilla Penne Pasta or Barilla Mezze Penne

1 1/2 pounds spicy sausage, cooked and drained

2 jars Classico Tomato and Basil Pasta Sauce

Preheat oven to 350 degrees.

Cook Penne for 9 minutes (Mezze Penne for 7 minutes).  Undercooking keeps the pasta from becoming mushy in the pasta sauce as it bakes in the oven.

Meanwhile, combine the three cheeses in a large bowl.

Drain pasta and immediately add to cheese mixture in bowl and mix until the cheese is melted over the pasta.

In a 9 x 18 (or a 9 x 13) pan spread enough pasta sauce to barely cover the bottom of the pan.  Put half of the pasta/cheese mixture in the pan.  Empty the partially used jar of sauce over the pasta.  Add half of the sausage.  Add the rest of the pasta, sauce, and sausage in that order.

Cover with Reynolds Wrap Non-Stick Heavy Duty Aluminum Foil.  Bake for 25 minutes, then remove the foil and bake for another 5 minutes.

Serve immediately.

Crostini: Memories are Made of This

My family loves crostini!  It's such a great appetizer and you can put just about anything you like in the filling under the melted mozzarella cheese slices. We like lots of basil!

In a great song that talks about home and family in the context of a recipe, here's Dean Martin singing "Memories are Made of This."

CROSTINI

2 baguette loaves (white or wheat), sliced in 1/4 inch slices at an angle

1/3 cup dry basil
1 6-ounce can of medium black olives, sliced
2 large beefsteak tomatoes, seeded and diced
1 small onion, diced

2 tablespoons of olive oil

1 pound mozzarella (not fresh)

Cut loaves as directed.

Spray a rimmed baking sheet with cooking spray.  Place bread slices in one layer very close together--even touching!  Set aside.

In a medium bowl combine basil, olives, tomatoes, and onion.  Set aside.

Cut mozzarella into 1/8 inch slices.  Set aside.

Put the oven rack on the second highest groove in the oven.  Turn broiler on high and place baking sheet with bread slices in oven.  Broil for 1-2 minutes, until crispy and almost golden brown.

Remove from oven and flip bread slices.  Put olive oil in a shallow bowl.  Dip the back of a spoon in the oil and swipe on top side of bread slices just flipped.  One dip usually can spread on 2 or 3 slices.

Broil on high for 2 minutes.  Remove from oven.

Using a 1/3 cup scoop, place a dollop of the basil mixture on each slice of bread.  It can be messy, so use your fingers to press the mixture so it stays on the slices of bread.

Place a slice of mozzarella on top of the mixture on each slice of bread.

Broil again for 3 minutes or until the cheese is melted.  Remove from oven and serve immediately.

Warm and Serve: Love

I love to make food from scratch, but occasionally I find a special food item that comes from a box or the freezer that I absolutely love.  Sister Schubert's Dinner Yeast Rolls are one of those great "store bought" items!

They are just so tasty.  And in just six or seven minutes I can have a flaky roll that is warm and ready to eat right out of the oven!

Even though it's warm outside and there's not a snowflake in sight today, these freezer "warm and serve" rolls make me think of "I've Got My Love to Keep Me Warm" sung by Dean Martin.  I've highlighted the song before when it was cold outside, but it's such a classic song it needs another go-round when it's warm outside because there is always room in my day for love and yummy rolls!

I'll Always Love Enchiladas!

Remember how I said I love tacos?  Chicken Enchiladas are an extension of that love.

And since I'll always love tacos, enchiladas, and anything smothered in a spicy sauce, here's Dean Martin singing "I'll Always Love You."

Chicken Enchiladas

10-12 Azteca tortillas 10-inch size

1 can cream chicken soup

4 ounces cream cheese

1/4 cup sour cream

1 1/2 cups cheddar or pepper cheese, grated

1/2 cup milk

1 can green chile enchilada sauce, divided in half

1/4 cup chopped onions

2 cups chicken, cubed

1/2 teaspoon ground cumin

Preheat oven to 350 degrees.  Spray 9x13-inch pan with non-stick cooking spray.

In a large bowl beat the cream cheese with an electric mixer until smooth.  Add sour cream.  Stir until smooth.  Add grated cheese.  Stir together.  Stir in milk and 1/2 can green chile enchilada sauce.  

Stir in onions, cooked chicken, and cumin.

Mixture should be quite thick.

Using a 1/2 cup measuring cup spread filling in a line from one side to the other in the middle of a tortilla and roll it up tucking the near edge into and under the filling.  Place in the prepared pans, flap side down.  Spray tops of enchiladas with Pam.  Cover with aluminum foil.  Bake for 25 minutes.  If you want the enchiladas a little crispy, uncover and bake for 5 more minutes.  

Remove from oven and drizzle last half can mild green chile sauce and cheese.  Serve warm with refried beans and shredded lettuce.

My Dog has IBS

Deno loves to lie down with his head against the couch...we think it would be uncomfortable.

Deno is the family (well, my brother's) dog we adopted a year ago from the Humane Society.  I've written about how sick he was when we adopted him.  Well, we had no idea he was sick again!

He sometimes tosses his lunch, but we thought he just drinks too fast or doesn't chew his food enough since he tends to inhale it in his haste to eat!  We wondered if there was mold in his water fountain so we washed it but couldn't keep it mold-free.  So we threw it away and switched to using his low tech bowl.  No change.  We then thought his food was too old so we got a new bag but no change.  We fed him rice and unseasoned hamburger.  Hardly any improvement.  So we took him to the vet today.

Dr. Connie at Dyersville Veterinary Clinic recognized that he has Irritable Bowel Syndrome or IBS.  I didn't know dogs could have it but he does.  I've had a few friends who have IBS and I know it causes great pain.  Poor little Deno has been in pain.  He wasn't being grumpy to be grumpy, he's just had one whopper of a stomach ache!  Now Deno will have food and supplements that will help him be a perkier, happier pup!

So from one Deno to another Dino, here's Dean Martin singing "I'd Cry Like a Baby."  If only our Deno could sing...now that he is going to be feeling better!

Powder with Sunshine: Lemon Whippersnappers!

One of my favorite cookies growing up was the Lemon Whippersnapper.  It was a simple and delicious recipe that only had a few ingredients including cool whip and boxed cake mix.  I loved them!

So imagine my delight last December when I discovered a "from scratch" recipe for Lemon Whippersnappers in America's Test Kitchen Magazine!  I didn't even know these cookies could be made without the cake mix or the cool whip.  However, America's Test Kitchen calls them Lemon Snowflakes not Whippersnappers.

I, of course, have added my own adaptation and doubled the recipe.  They were such a big hit that I couldn't just make 2 dozen; I had to make 4 dozen!  These cookies are GREAT freezer cookies and keep very well...if they last that long.  Honestly, these cookies are addicting!

Lemon is so...sunny!  And these cookies are covered in powdered sugar, too.  So here's "Powder Your Face with Sunshine" sung by Dean Martin.

Lemon Snowflakes (Whippersnappers)

DRY MIX:
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt

WET MIX:
2-1/2 cups granulated sugar
2 Tbl plus 2 tsp grated lemon zest from about 6 lemons (you can substitute dried lemon peel)
6 Tbl lemon juice from about 2 lemons (you can substitute refrigerated lemon juice)
8 Tbl butter, melted and cooled
1/4 cup plus 2 Tbl vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla

COATING:
1 cup powdered sugar

In a medium bowl mix flour, baking powder, and salt.  Set aside.

Put granulated sugar and lemon zest in food processor and process for about 60 seconds.  The mixture should be finely ground.  Add the melted butter, vegetable oil, eggs, egg yolks, and vanilla.  Mix for about 60 seconds or until mixture is light in color and somewhat thick.  Pour into the dry mixture and mix by hand with a rubber spatula until fully incorporated.

Cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Get out a wire cooling rack and place waxed paper underneath it.

Form dough into 1-1/2 inch balls and roll in powdered sugar.  Place on cookie sheet about 2 inches apart to allow the cookies room to spread.  Bake for between 10 to 12 minutes.  Cookies will look wet in cracks, but are done.  Leave the cookies on the cookie sheet for at least 5 minutes to continue baking outside of the oven.  Remove to wire cooling rack.

Recipe makes about 4 dozen cookies.

Just in Time for Torte!

Chocolate Raspberry Torte

As I looked for recipes to try in my new silicone bakeware, I came across a recipe for Chocolate Raspberry Torte.  I love chocolate and raspberries, so I had to try it!

And the silicone bakeware worked magnificently!  The cakes literally just slid out of the pans!  Perfect cakes without the hassle of sticking and breaking!

Time is very important in baking, perhaps even more-so than in cooking.  Over bake and cakes dry out.  Under bake and cakes are, well, not done.  So today's song is "Just in Time" sung by Dean Martin.

The recipe below is my adaption of a Cook's Illustrated recipe.

CHOCOLATE RASPBERRY TORTE

CAKE
4 oz. semi-sweet baking chocolate, chopped
4 oz. unsweetened baking chocolate, chopped
12 Tbl. butter, cut into pieces
2 1/2 tsp. vanilla (real, not imitation!)
2 cups sliced almonds, toasted
1/4 cup flour
1/4 tsp. salt
5 eggs
3/4 cup sugar

FILLING
12 oz. frozen raspberries, thawed
1/3 cup seedless raspberry jelly, heated until runny

GLAZE
4 oz. semi-sweet baking chocolate, chopped
1 oz. unsweetened baking chocolate, chopped
1/2 cup and 1 Tbl. heavy cream

GARNISH
16 full raspberries, set aside

Preheat oven to 325 degrees and put the oven rack in the middle.  Line two 9-inch round pans with parchment paper and grease the paper.  If using silicone pans, spray with vegetable spray.

Melt the 4 oz. of semi-sweet and 4 oz. of unsweetened baking chocolates in the microwave for 1 minute and 30 seconds on power 3.  Take out and stir.  Put in for another minute and 30 seconds.  The chocolate should be mostly melted.  Add the butter and put in microwave for another 30 seconds.  Stir the butter and chocolate together.  When combined, add vanilla.

Pulse 1 cup of sliced almonds coarsely in a food processor.  Set aside.

Put the rest of the almonds in the food processor and grind finely.  Add flour and salt until combined.  Put in a small bowl and set aside.

Put eggs in food processor and turn on for 2-3 minutes until light in color and slightly frothy.  Add the sugar and whip until combined.  Remove food processor bowl.  Hand whisk the almond-flour mixture and chocolate mixture together.

Evenly divide the batter into the prepared cake pans.  Bake for 14 minutes.  Let cool, in pans, on wire rack.

If using metal pans, loosen cake sides from pan with a knife.  Flip one cake onto the backside of a plate.  Then flip the cake to be right side up on the wire rack.  Put waxed paper under the rack.

To make the filling, mash the raspberries and add the liquified jelly to the mixture.

Spread the raspberry filling on the top of the first cake.  Flip the other cake directly onto the top of the first cake and filling.

To make the glaze, put the rest of the chocolate and heavy cream in a small saucepan.  Melt over medium-low heat, stirring constantly.  Be careful not to scald the cream or burn the chocolate.  Once combined, pour and spread over the cake, being sure the sides are covered by letting the chocolate go over the sides of the cake.

Using the remaining coarsely chopped almonds, pat onto the sides of the torte.

Place the 16 raspberries on top of the cake around the edge.

Throw away waxed paper under the cake rack.  Place the rack with the cake on a jelly roll pan.  Put in the freezer.

Pizza: That's Amore

Homemade pizza is so tasty...especially when it's really easy to make!

Today, in between studying, I watched Food Network and saw an episode of "Secrets of a Restaurant Chef" where Anne Burrell made Grilled Pizzettas with Parmigiano, Prosciutoo and Arugula and with Taleggio and Puttanesca.

I adapted the original recipe which I included below!

Now, I've highlighted "That's Amore" sung by Dean Martin before, but what other song mentions pizza?!?


Stove Top Pizza Crust 
½ cup warm tap water
1 ½ teaspoons dry yeast
½ teaspoon sugar
1 cup white all-purpose flour
½ cup wheat flour
½ teaspoon salt
2 tablespoons extra-virgin olive oil

Combine warm water, yeast, and sugar.  Stir and let sit for 10 minutes. Stir together white flour, wheat flour, and salt.  Make a well in the middle.  Pour yeast mixture and oil in center.  Stir with a fork then knead.  Let rise for an hour or until double. Divide into five parts.  Roll into irregular shapes very thin.
 
Heat a fry pan up to medium heat.  Pan fry crusts on both sides, then set on cookie sheet sprayed lightly with Pam. Set out toppings everyone likes so that each person makes their own pizza.  Start with a cheese. Then put other toppings spread around the crust.  Top with a little cheese. 

Toppings I like: 
parmesan cheese
asiago cheese, chunked into tiny pieces
mozzarella cheese, shredded
onions, sliced
red pepper, sliced
tomatoes, chopped
black olives, sliced
hot pepper flakes
yellow peppers, sliced
basil
pepperoni, sliced very thinly 

Bake in oven preheated to 425 degrees for 3-7 minutes depending on how crusty you want the pizza.  Just make sure the cheese is somewhat melted so it can hold the pizza together!

Italian Cream Cake: Easter Bliss

Italian Cream Cake

For Easter, I made an Italian Cream Cake (recipe below).  I love this light and airy cake filled with layers of pecan and coconut cream cheese frosting!

The only difference between my cake and the recipe below is I didn't have three 9-inch round pans.  So I had to make three thin layers in a 9x13 and a 13x18 pan (cut in half).  It makes for a very low three-tiered cake, but being a college student, I made what I had on hand work!

A few tips: I used a Pampered Chef Food Chopper to chop the nuts.  I wish I had a food processor, but this chopper works pretty well.  Actually, my brother chopped most of the pecans on a little plastic bread board.  I did have an angled spatula for frosting the cake.  It makes slathering the thin layers of frosting easier.  Also, I let the cake completely cool before filling and frosting!

So with the cake being Italian (though I don't really know why it's called Italian Cream Cake) I thought I'd showcase Dean Martin singing "Mambo Italiano."  Even though Rosemary Clooney recorded Bob Merrill's tune first in 1955 and made it a hit, I love something in Dean Martin's version.  It has a certain "je ne sais quoi."

ITALIAN CREAM CAKE          

Cake:

2 sticks of butter, at room temperature

2 c. sugar

5 egg yolks

2 c. flour

1 tsp. baking soda

1 c. buttermilk (or slightly less than 1 cup milk combined with 1 Tbsp. lemon juice)

1 tsp. vanilla

1 c. Baker's sweetened flaked coconut

1 c. toasted pecans, finely chopped

5 egg whites, beaten to stiff peaks

Cream butter. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in beaten egg whites.

Spray Pam on three greased and lightly floured 9-inch round pans. Bake at 350 degrees until done, approximately 30 minutes.  (My thin cakes only needed to bake for about 22 minutes.)

Frosting and Filling:

2 - 8 oz packages of cream cheese, at room temperature
1 stick of butter, at room temperature
2 tsp. vanilla extract
2 1/2 c. powdered sugar
1 c. Baker's sweetened flaked coconut

2 c. finely chopped pecans

Combine cream cheese and butter in mixing bowl and beat until light and fluffy, about 3 minutes. Add vanilla extract and beat until well incorporated. Gradually add in powdered sugar, mix on low speed until the frosting reaches the desired consistency. Add coconut and chopped pecans and mix well. Drop three dollops of frosting onto first layer and spread from the middle to the sides. Repeat with remaining layers. Frost sides of cake.  The frosting on top and sides as well as the filling layers will be very thin if using the 9x13 pans as I did.)

Corgi Love: Deno

I love dogs.  End of story.  And I especially love Pembroke Welsh Corgis, those funny little dogs with the big attitudes and short legs.

Dogs love unconditionally, it seems.  Give them a good brushing, a few treats and they love you forever.  But there's more to it than that.

A Corgi has a mind of its own--if they think fetch is a dumb game, it's a good bet you'll be the one fetching.  They love food and figure out ways to get it from you--they're sneaky that way.  But they also are fiercely loyal to their people.

It took Deno a month or so to adjust to us, but he was loyal from the beginning.  He loved all of us and we loved him.  Sure, he had a few accidents on the rug (I think they were temper tantrums when he didn't feel we were paying enough attention to him) but accidents are fixable.

He's never chewed on anything--except the corners of books!  Talk about a weird thing to chew on.

In short, we just love our six-year-old puppy, Deno.  He's a handful sometimes, but what family member isn't at some point in life?

Here's a song from another of my favorite Dinos, Dean Martin.  It's "Sway," which I've highlighted before, but it's such a great song!  I have a live recording of me singing this with my jazz combo that will be on an upcoming jazz album.

Sway: Dean Martin at His Finest

Today I spent most of the day getting jazz charts together for a practice.  I even added a few charts, one of which is "Sway."  Let me just say that I'm very excited to sing this song!  I've been singing it throughout the day.  It's infectious!

Dean Martin's version of "Sway" has to be my favorite.  I love the lilt in his voice!

Focaccia Bread and That's Amore

I love focaccia bread!  And now, thanks to my sister, Amy, I can make my own!  She taught me how to make it last summer!

It's way better than the focaccia bread from the store.  It does take time to make, but is so worth it!

Today, one of the two loaves I made has chopped garlic as well as Parmesan cheese and rosemary on top.  I was pleasantly surprised at how good it was--I even liked it better than the rosemary and parmesan loaf.

So I was thinking about the song "That's Amore" as I was making the focaccia.  And I can only think of Dean Martin singing "That's Amore," so here it is!

Pesto: A More Recent Birthday Tradition

I don't know how it started, but for a few years now, I've always made sure I have a pesto dish around my birthday.  This is incredible pesto linguine with fresh spinach and cracked pepper.  It was delicious!

So it may be an unusual birthday tradition, but it's still a tradition!

When I think pasta and pesto I think...Italian!  One of my favorite "Italian" love songs is "Return to Me."  When I was learning art songs in high school, I learned to sing phonetically in French, German, and Italian.  I also learned to sing "Return to Me," though not an art song, in Italian.

So here's Dean Martin singing "Return to Me!"