Cooking in Pajamas

I found this on one of my favorite websites, foodnetworkhumor.com. enjoy........or not....

6 CREEPY HALLOWEEN MEATLOAFS

Think meatloaf has to be boring? Think again! Here are the 6 most disgusting (yet creative) Halloween meatloaf creations on the internet. Nice work, guys!

6. FOOT LOAF by Nikchick

5. NIKKI’S SCIENCE EXPERIMENT by Montressor

4. DEAD MAN’S FOOT by Jeff Houck

3. MEATLOAF HAND by NotMartha

2. DISGUSTING MEATLOAF HEAD by Amanda Woodward

1. CORPSELOAF IN BLOOD by MHusson

Other posts on Food Network Humor:

How impressive is this tart?  I learned how easy it is to make at the Viking Cooking School's Pie and Tart Workshop.  We began with a Pate Sucré (a sweet short pastry) as our tart shell, blind baked it (or pre-baked it), filled it with lemon curd, and decorated it with fresh fruit.  I would have never ordered this in a restaurant, but it was so incredibly delicious, I am now hooked.  The tart shell is crispy and nutty, and the curd is lemony, sweet and buttery.  Plus...you can make them up to two days in advance!!!  This is the perfect dessert to serve on a hot summer night, or as an end to a rich, heavy, holiday meal.

I'll take you through this recipe step by step.  It may seem overwhelming, but I promise you, this is not difficult to make.  It may be a little time consuming, but there are no special cooking skills involved.  Everyone in the class had a gorgeous tart to bring home, whether they were beginners or seasoned cooks.  You can make the tart shells and the lemon curd in advance, not to mention that the entire tarts can be assembled in advance.

Let's start with the Pate Sucrée, or the sweet, short pastry.  It is very simple to make.  This pastry can be used for pies, tarts and other sweets.  It should be tender and flaky.  It won't stick to your pan, and will have little shrinkage.  It is a great, all around recipe to have.

Pate Sucrée

9 T. unsalted butter, room temperature

1 c. confectioners' sugar, sifted

1/4 tsp. vanilla bean paste (or scraping from the inside of one vanilla bean)

1 large egg

1 3/4 c. all-purpose flour

pinch salt

In an electric mixer, fitted with the paddle attachment, cream the butter and the sugar until smooth.  Add the vanilla and the egg and mix until just incorporated.  Add the flour and the salt.  Continue mixing until the dough just comes together, about 30 seconds.

Turn dough onto a lightly-floured surface and divide into two disks.  Wrap each disk in plastic wrap and refrigerate for a minimum of two hours, or up to overnight.  You can even freeze the dough at this point for up to three months.

Before rolling out, remove the disks from the refrigerator (thaw in the fridge overnight if they have been frozen) and let stand at room temperature for 20 - 30 minutes to soften.   You know have your dough ready to use!

On a lightly floured surface, roll one dough disk into a 1/4 inch thick circle disk, about 12 inches in diameter.

Place the dough in a buttered 9 inch tart pan and press into the sides of the pan.  Chill for 30 minutes before baking.

Prick the bottom of the pastry with a fork and line with parchment paper.  Fill to the brim with uncooked beans or pie weights.

Bake at 350 for 30 - 40 minutes, or until tart is golden brown.

Lemon Curd

6 large egg yolks, lightly beaten

3/4 c. white sugar

1/2 c. fresh squeezed lemon juice

2 T. lemon zest, divided

1 stick unsalted butter, chilled and cut into small cubes

Whisk together eggs, sugar, lemon juice and half of zest in a large metal bowl.  Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, about 20 - 25 minutes.

Add butter, one piece at a time, stirring constantly, until butter is incorporated.

Strain through a coarse strainer into a bowl and stir in remaining zest (optional).  Cool completely, then cover with plastic wrap and refrigerate until needed.

Fruit Topping:

1/2 c. apricot preserves

2 T. water

2 c. ripe seasonal fruit (bananas, berries, grapes, mangoes, etc.)

In a small pan, mix the preserves and water over low heat until melted.  Half of the glaze will spread on the bottom of the tart shell and half will be used to glaze the fruit.

To Assemble...

Using a pastry brush, spread some apricot glaze over the bottom of the tart shell.  Next, spread in enough lemon curd to fill the tart shell about 2/3 of the way to the top.  Arrange your fresh fruit in an attractive pattern on top.  Lightly brush the remaining apricot glaze over the fruit.  Serve immediately, or refrigerate for up to two days.

This is one of my favorite chicken dishes in the world to serve to my family and friends.  It is easy to make, and everyone LOVES it!  Plus, it can easily be made several hours in advance, or even days in advance, and reheated right before serving.  It is another one of Ina Garten's recipes (I know it seems like I am obsessed with her, but her recipes are really, really good!).

The original recipe called for dried morels, which you will discover are very expensive.  The first time I made the dish, I splurged, and used the dried morels.  The dish was fantastic.  I prepared enough chicken for 12 guests (I was only serving 8 guests), and there was not a single piece of chicken left over!  The next time I prepared the dish, I decided to use a mix of fresh mushrooms (portabellas, shitake, button, oyster...whatever I could find).  The cost was a fraction of the dried morels, and I found the final result to be just as good.  It wasn't quite as sophisticated, and it was missing the most subtle layer of flavor that only someone looking for it could tell.  I haven't used the dried morels since the first time I made the dish, but if I ever find them at a reasonable price, I will definitely stock up.

One more shortcut...the recipe calls for clarified butter.  I used regular, unsalted butter, and it worked just fine.  Enjoy!

Season the chicken well with salt and pepper.

Dredge with flour.

I like to set up a "breading" station.

Make sure the chicken is beautifully browned on both sides.

Here is my mix of fresh mushrooms.

Now they are sauteed.

The beginnings of the sauce.

Just added the liquid...tell me this sauce does not look AMAZING!!!!

The sauce has been reduced perfectly...nice and creamy!

Garnish with fresh parsley for a beautiful presentation.

This weeks Barefoot Blogger recipe was chosen by Summer of Sexy Apartment. Unless it is chocolate, souffles are not my thing.  I don't care for the texture, and I almost always find souffles too "egg-y".   That said, the idea of a Blue Cheese Souffle did not excite me.  I have had cheese souffles before, and do not care for them at all.  Give me a molten chocolate souffle, and I will devour it, but put a savory souffle in front of me, and I will pass on it every time.

The general consensus among those who enjoy cheese souffles, is that this one is good.  Some people loved it, and some people thought it was OK.  A few people thought it was bland, and some people thought the blue cheese was overpowering.  If you have been intimidated in the past about trying a souffle, I would give it a chance.  They are not nearly as delicate as people think.  I have made several souffles over the years, and I have never had one "fall" in the oven due to a loud noise, or due to me opening the oven door, and peeking in the oven.

Check out the Barefoot Blogger website to see what the other bloggers thought of the recipe.  This Blue Cheese Souffle, with a mixed greens salad, and a loaf of crusty french bread would make a delicious light supper.

Blue Cheese Soufflé

(Source: Barefoot in Paris, Page 50)

Serves 2-3

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

Kosher salt and freshly ground black pepper

Pinch cayenne pepper

Pinch nutmeg

4 extra-large egg yolks, at room temperature

3 ounces good Roquefort cheese, chopped

5 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Update:  Day 5 of my Fitness Challenge:  45 minutes of yoga.