And I’m not ashamed to admit it.
Dump Cake is another one of the recipes I’ve been asked about over the last few days. It’s a guilty pleasure and I only make it a few times a year for special occasions or to feed a crowd. I refuse to make it for just me and hubby, as that is extremely dangerous (sneaky bites with every pass thru the kitchen = entire cake gone in 2 days).
Consider this the perfect potluck dessert-easy, inexpensive, yet impressive. You don’t even need to know how to cook. It never, I mean never, fails me. When it joins me at a party, I’m adored.
The version I grew up eating has cherry and pineapple, but there are lots of other variations you can try. My fellow food blogger and twitter buddy, Lesley, is also very aware of the awesomeness that is Dump Cake. When she saw the dump cake tweets between me and Amy of Word Kitchen, she volunteered some of her favorite options. Apple filling with yellow mix, cinnamon and pecans? Mmmm. And cherry with chocolate mix? Okay, Yum. I’m thinking sometime soon I might give it a go with peaches and butter cake mix, making a quick and easy peach cobbler. So your choice, the tried and true “original” recipe below, or invent your own version!
1 (20 oz) can crushed pineapple, undrained
1 (21 oz) can cherry pie filling
1 (18.25 oz) package yellow cake mix
1 stick of butter, melted
1/2 cup chopped pecans
Spread crushed pineapple on bottom of 13 x 9-inch pan. Top pineapple with cherry pie filling, and sprinkle cake mix evenly over fruit. (Layer in the order listed. Do NOT mix)
Drizzle with melted butter and sprinkle with chopped pecans.
Bake at 350 for 1 hour or until golden and bubbly.
Serve on it's own or top with a scoop of vanilla ice cream!
I was planning to blog about a few other things this week but have noticed over the past few days that just about the only thing on most people’s minds is their Thanksgiving menu. I’ve actually had several emails from friends and co-workers requesting recipes for a couple of specific things, so I decided I should share them with the world (or at least my lovely devoted readers)!
Every year we have a Thanksgiving potluck at work, and every year I bring the same thing- Corn Pudding. Actually, a couple of my co-workers probably wouldn’t allow me to participate if I didn’t bring it. When the sign-up sheet comes out, I’m not even the one that signs myself up anymore, yet mine is the first name on the list, with a big CORN PUDDING out beside it. No joke. Don’t get me wrong, I love corn pudding as much as my co-worker who signs me up for it, so I would probably continue to bring it time and time again even if I wasn’t prompted. But it is nice knowing my food is appreciated :-)
When it came time to make it this year, I remembered that in previous years the container was scraped clean, with no leftovers to have for lunch the next day. This is just not acceptable around my office- we want to eat like kings for at least a couple of days! So this time I doubled the recipe and made 2 separate casserole dishes, thinking we probably wouldn’t even put the second one out on the table, but instead, save it for the next day’s lunch.
Yeah, right. Dish #1 went fast, so Dish #2 was heated up and over half of it was devoured as well. I’ve now learned my lesson and have made a mental note to triple the recipe next year!
Some of you out there may be reading this and thinking, “What the heck is corn pudding?”. Well, it’s served as a side dish, and is most definitely a classic Southern comfort food. I’ve seen it made with various ingredients, some more sweet and some more savory.
This recipe was handed down from my grandmother– it was a dish that she often made when I was growing up. So not only do I love it because it’s outrageously yummy, but I love it even more because it brings back memories of her. Hers is on the sweeter end of the spectrum of corn puddings, and it’s totally addictive, so beware!
Grandmama's Corn Pudding
2 (14.75 oz) cans cream style corn*
4 Tbsp butter
4 Tbsp flour
6 Tbsp sugar
2 eggs, beaten
1 cup milk (whole, 2%, skim, soy, whatever you have on hand, they'll all work!)
*you can also use 1 can whole kernel in place of 1 can cream style for a thicker consistency
Preheat oven to 350. Melt butter. In an 8x8 pyrex casserole dish*, mix melted butter with sugar and flour. Add beaten egg and mix.
Add corn and milk. Mix all. Bake for 1 hour.
*make sure you use a flat dish to bake, and not a bowl. The bowl shape will cause it to cook unevenly, and your center will be too runny.
Very few dishes can transport me back in time to the first moment they touched my lips. Usually it’s an amazing dish from a restaurant- a Shrimp Risotto appetizer at Zola here in Nashville, the Crunchy Roll at Surfside Sushi in San Diego, Ricotta Gnudi at The Spotted Pig in NYC, the Seared Scallops in Truffle Cream Sauce at River’s End on Hwy 1 where the Russian River meets the Pacific Ocean…ah, the memories.
Yet this dish I’m about to share was not from a restaurant, but from a friend. My friend Elizabeth dazzled me with it at my book club’s Christmas party several years ago and I still remember my delight at first taste. Who knew I liked asparagus soup? Not me! Rich and creamy, it was a beautiful start to an elegant holiday meal.
Want to leave a lasting impression on your guests? Then I suggest adding this to your dinner party menu~
Cream of Asparagus Soup
3 cups vegetable broth
3 cups cut asparagus pieces (ends discarded)
2 tsp butter
2 tsp all-purpose flour
1 cup milk
1/2 cup half-and-half
1/4 tsp salt
1/4 tsp pepper
In a saucepan bring the broth to a boil over high heat. Add the asparagus pieces and return to a boil. Reduce heat and simmer, uncovered, 15 minutes or until asparagus are very tender. Place the broth and asparagus in a blender or food processor fitted with a steel blade. Cover and process until pureed. In a saucepan, melt the butter over medium-high heat. Stir in the flour until absorbed. Stir in the milk, half-and-half, asparagus puree, cook, stirring, until mixture comes to a boil. Add the salt and pepper.
Optional: To Serve, top with shaved parmesan and cracked pepper
Photo Credit: dinner by daphne31
As I mentioned previously, in these weeks leading up to the holidays, I’ll pass along some great gift ideas for the foodie or cook in your life. Today’s are for the home cook and personally endorsed by yours truly–all are items in my kitchen that I particularly adore.
The first was actually given to me as a gift by my friend Melissa on my last birthday. She’s a stellar cook herself, so she has a good grasp on the sorts of kitchen items I would enjoy.
Prepara Herb Savor
I grow several herbs myself, but there are a few things that I haven’t been able to grow, so I have to purchase them at the grocery. They usually come in a much larger portion than is needed for one recipe, so unfortunately much of it goes to waste since fresh herbs last only about a week in the fridge before spoiling.
This is where Prepara comes in. They boast that the herb savor will prolong the life of the herbs for up to 3 weeks, but I’ve had them last well past that even! This thing is miraculous. It works with all kinds of herbs- cilantro, parsley, rosemary, mint….
It came in particularly handy this summer by keeping the mint fresh for our Pimm’s Cups. For anyone that uses fresh herbs in their cooking (or in their cocktails), this gadget will be life changing, and money saving.
Click here for more information or to purchase.
This next item I picked up at Sur La Table while in Pittsburgh. I’m a minimalist, so I’m not one for having alot of gadgets that serve a singular purpose, but this one is the exception. It is fantastic.
The zipper is rounded so it doesn’t leave any waste on the cob like a knife does. It follows the curve of the cob and neatly strips off multiple rows of kernels all at once.
Since it was already September when I purchased, I missed out on a majority of the corn crop, but still put this gadget to good use for a couple of weeks. I cannot wait for next summer when I will wear it out!!
For more information and to order click here.
Many months ago I shared with you the recipe for scrambled egg muffins I make on a regular basis for my hubby. I used to use a regular muffin pan to make them, but they would always stick and be really hard to clean- which meant that often, the pan would soak in the kitchen sink for days. I hate dishes in the sink. Well, those days are gone.
Silicone Baking Cups
Last year for Christmas, Ravi’s mom gave me these wonderful little silicone muffin cups. They are so easy to use- pour the stuff in, bake, then pop the stuff right out. I use the term “stuff” because you can use these for muffins, cupcakes, or recipes like my scrambled egg muffins which really aren’t “muffins” at all. They’re easy to clean and take up much less space than a muffin pan.
Click here for more info or to purchase.
So there you go, a few ideas that will hopefully help you out with your holiday shopping. I would love to hear from you as to what your favorite kitchen items are, so please comment and share!
A new discount gift certificate company called Groupon recently launched in Nashville and so far there have been some great deals for restaurants like Flyte, Miro District, Melting Pot, and one of my favorites coffee shops, DrinkHaus.
But today’s deal has me especially excited….
Hurry, the offer is only good for TODAY, so click here to get your gift certificate now!
Word of Warning: This may be the longest post I’ve written thus far, so you may want to grab a drink and a snack before you begin.
Let me start this story by explaining that I am not a “spur of the moment” kind of girl. I’m a planner. I take weeks, sometimes even months, to plan and research my vacations. So when my friend Amanda called me up one night in late October and asked if I wanted to go to Chicago in 2 weeks, it’s completely crazy that I said yes and booked the ticket while we were still on the phone.
One of my best friends from college, Libby, lives in Chicago, so it’s not at all unusual that I would want to go, just unusual that I made such a hasty decision with so little time to plan. Actually, I’ve been taking an annual girls trip there (usually in November) for the past several years with some of my other best girlies from college. But this year, since Libby had a newborn at home, we just hadn’t gotten around to planning anything. I LOVE Chicago, and it’s been a whole 8 months since my last visit, so when Amanda asked, I jumped at the chance.
But here’s the thing- Amanda doesn’t even know Libby, and neither do Ellie and Mandy, the other girls going on this trip. Never fear, I knew they would love Lib! Even if she could only get out of the house for a little bit, at least I would get to see her and meet the new little guy she just gave birth to (on my anniversary, btw, Oct 4th!). So I booked my flight, then forwarded my flight itenerary to Lib letting her know I was coming to town. The next morning Lib calls, and what do you know? She’s going out of town the weekend I am coming!!! Never in a million years would I have thought that someone that just gave birth weeks before would be packing up and going anywhere. Of course, I’ve never given birth, so I don’t really know how these things work, but I picture myself staying in pajamas for about 2 full months and everyone waiting on me hand and foot. Is that not how it works?
Needless to say, I was a little bummed that I would not see my good friend- because Chicago is not Chicago without her. Libbers, if you’re reading, yes, I had a completely fabulous time, but I also missed you madly!
Okay, enough with the background story. I know you really want to know about the trip itself. Our Friday began by consuming Bloody Marys and Hot Cocoa with Bailey’s Irish Cream on our 8 a.m. Southwest flight. Gotta love those free drink tickets.
We arrived at our incredible hotel, The Peninsula, to a swirl of paparazzi, police, and men in dark coats, shades, and earpieces. Someone famous was here! Who could it be?? Flirting with security on the elevator didn’t get us far in satisfying our curiosity. Those guys were serious. But they did suggest that we check the news- so Mandy quickly pulled out her phone and with the click of a few buttons, found some suspects: Ellen DeGeneres, Snoop Dogg, and Miley Cyrus.
After dropping our bags with the concierge, it was time to find lunch but not before we paused for a few minutes on the corner hoping that maybe the celeb would show his/her face. No such luck. Our growling bellies were more interested in food than stars. On the way to lunch we had some fun contemplating who we would rather run into of the 3….partying with Snoop Dogg could be fun, but dangerous. Miley-uh, no. But Ellen? Now she would be a blast. Turns out it WAS in fact Ellen and Portia. Sadly, we never saw them, which is truly unfortunate for them too because they would have loved hanging with us.
As for my lunch at Luxbar, I splurged and went for the Kobe Burger topped with truffle butter and caramelized onions and a side of truffle fries. Me oh my. I convinced myself I would burn it off with our full day of shopping on Michigan Avenue….
Speaking of Michigan Ave., one of the first things that caught my eye was this window display at Crate and Barrel. I wanted every piece of it…and then I noticed the placecard. Can you see? It has my name on it. This display literally had my name written all over it. Okay, maybe not ALL over it, but it was written on it. Fate.
Hours upon hours of shopping later, our tootsies were tired and we were thirsty. Time to stop at Nomi for some cocktails before heading back to the hotel to shower and get ready for dinner.
Sparkling Wine, Ketel One Vodka, Rose Essence, Lychee Puree, Chambord
Square One Botanical Gin, Campari, OJ
(does anyone remember this post on the Square One Botanical back in May?)
615 W Randolph
Fast forward to dinner: Avec doesn’t take reservations, and the wait times can be pretty incredible. Ours? 2 hours. Funny thing is, they don’t have a bar to wait in, so they send you down the street to a sushi bar to drink while you wait. Two saketinis later and we were finally seated for dinner around 10:30 p.m. Even though that sounds really late, it didn’t seem late because the place was still completely bustling.
Focaccia with Taleggio cheese, Truffle Oil and Fresh Herbs Whipped Brandade with Garlic Bread (for those that don’t know- brandade is basically a rich, whipped, cod flavored cheese dip. I’m sure it appeals to some and a couple of the girls loved it, as did the couple seated next to us, but me? Can’t say I’m a fan) Swordfish with White Beans
(I know that’s not terribly descriptive, but it was a special, so I can’t reference the menu to be reminded what was in it. Just know this: it was delicious with a capital D)
Chorizo-Stuffed Medjool Dates with Smoked Bacon and Piquillo Pepper-Tomato Sauce
3423 N Southport Avenue
I’ve been back since and had it again, and yes, it was as good as I remembered. I tell you all that so you know how excited I was to take the girls and see the pleasure on their faces when they had their first taste. Problem- it’s not on the brunch menu. And even being as polite and sweet as possible and laying on the Southern charm does not get it for you on a Saturday at brunch. But as you’ll see below, we didn’t starve:
Blue Corn Buttermilk Pancakes with Mexican-Cinnamon Butter and Dark Ancho Rum Maple Syrup
Breakfast Empanadas: Flaky Pastry Stuffed with Eggs, Sausage and Aged Manchego Cheese
Creamy Chorizo Country Gravy over Homemade Fluffy Manchego Cheese Biscuits
Grilled Chicken Breast Marinated in a Spicy Brazilian “Piri Piri” Sauce with Avocado, Lettuce, Tomato and Red Onion-Orange Marmalade on a Toasted Roll
Lean Ground Turkey seasoned with Smoked Tomato Sauce, Ground Mexican Chiles, Diced Caramelized Plantains and Cumin on a Toasted Bun with a Hand-Rolled Spicy Pork TamaleChile Dusted Tater Tots
Then it was time for shopping….lots and lots of shopping. You would think that enormous brunch would hold us over until dinner, but apparently power shopping works up quite an appetite. As we walked down the street I suddenly had a hankering for a cookie. I have no idea why a cookie, but I needed a cookie. Like right then. I turned to Amanda and said, “I need a cookie”. Miraculously, just a few steps further and what appears before us? A window filled with goodies!!
3751 N Southport
Then finally, it was back to the hotel to get ready for a night out on the town.
1800 N Lincoln Avenue
G.C.M. Red Kuri Squash Risotto, Laughing Bird Shrimp, Toasted Curried Pumpkin Seeds
The other girls ordered:
Ellie – same as me (smart girl), the Salmon
Amanda – Poached Alaskan Halibut, Clams, Chorizo, Leeks, Smoked Onions, Spicy Tomato Broth
Mandy – Grilled Chicken Breast, G.C.M. Baked Apple Puree, Savoy Cabbage and Foie Gras Crepe, Sweet Potatoes
The Violet Hour
1520 N Damen Avenue
We left the meal satisfied, but not stuffed, which was exactly what we’d hoped since we still had a big night of creative concoctions ahead at The Violet Hour. You may or may not recall my brief mention of VH in this blog post about Nashville’s The Patterson House. Libby took me to Violet Hour long before TPH was even a concept in anyone’s mind, and you better believe that it thoroughly impressed me. Never before had I seen such a serious list of cocktails.
Since the other girls had never been before, Amanda and I knew VH was a must do during our stay. I also knew the line to get in the front door would be long (40+ people it turns out), so I enlisted a little help from some friends to get us on “the list”. (a big, huge thank you, “friends”!)
Not only did we get in the door in a snap, we also got the best seats in the house, right at the bar with mixologist extraordinaire, Michael. This man is fantastic. He truly made the evening (okay, the incredible drinks helped too). Watching him in action –the moves he makes as he’s going to town with that shaker –is truly a sight to see.
Plymouth Gin, Lime, Lavender Syrup, Tonic
Death’s Door Gin, Lemon Creme de Cacoa White, Lillet
Gin, Ginger, Lime, Mint and Tonic
Michael, if you’re out there- we are waiting with bated breath for you to make a trip to Nashville as you promised. I’m still not sure why you haven’t visited us before, especially since you’re opening a honky tonk. How is it possible to do that without first doing some research in Music City, USA?!?
Before we knew it, it was Sunday, our last day in Chicago. I forgot to mention the gorgeous weather we experienced over the weekend- no need for wool coats this trip. With temps in the 60′s, we couldn’t have been happier. Or at least we thought, until Sunday reached up into the 70′s and the sun was shining down on us as we trekked down Michigan Avenue one last time. Ah, it doesn’t get any better.
RL (Ralph Lauren Restaurant)
115 East Chicago Avenue
Lately I’ve been reminiscing about the wine country trip Ravi and I took a couple of years ago. Our friends Dan and Lisa just got back from celebrating their anniversary in Napa and Sonoma, and now my friend Cathy is heading that way this week to celebrate her birthday. So as you can imagine, for the past few months, I’ve had numerous conversations with them about their plans, all of which have turned me nearly green with envy.
You see, I consider that vacation my best EVER. A 9-day trip to San Francisco and the wine country is a food lover’s paradise. I could talk for days about all of the gastronomic delights we encountered, but since I wrote up a detailed account of it on Chowhound right after we got back home, I’ll let you go there and read it if you’re so inclined. Just click on the Chowhound link above and it will take you right to my recap. (Just don’t do it on an empty stomach!)
Today the reason for my post is to share just one simple recipe that came from that trip. Last week when an acquaintance was searching for a brunch recipe- specifically something other than an egg dish- this Blackberry Cream Cheese Coffeecake immediately came to mind.
Here’s a little background on where this vision of yumminess originated. The B & Bs we stayed in when visiting Sonoma and Healdsburg, the Inn at Sonoma and Healdsburg Inn on the Plaza, both put out an amazing spread of fabulous food every morning. We started off every day on a happy note, with completely full bellies, which is particularly important when you’ve got hours of wine tasting ahead.
After finishing breakfast on our last day, I stopped in the kitchen to chat with the chef about one of her delectable dishes in hopes that I could recreate it for a brunch I was hosting upon my return home to Nashville. Turns out recreating most of the goodies we’d eaten at both properties wouldn’t be so difficult, because the Inns actually published their own cookbook that I could purchase at the front desk! On the flight home I read my new cookbook from cover to cover, choosing the very first recipe listed in the book to serve to my friends the next morning.
This is a picture from the brunch I hosted. It’s the only one I have of the scrumptious coffeecake. I actually wish I had an audio recording of my guests compliments and praises because that would be a better indicator of what a huge hit it was! I’ve made it several times since and it never fails to impress. Have a holiday brunch on the horizon? Make this if you want to dazzle your friends and family!
Blackberry Cream Cheese Coffeecake
Yields 10 servings. From Four Sisters Inns cookbook.
2 1/4 cups flour
3/4 cup sugar
3/4 cup sweet butter
1/2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
1 cup sliced almonds, toasted
1 tsp almond extract
8 oz cream cheese, softened
1/2 cup sugar
1/2 cup blackberry preserves
1/2 cup sliced almonds
Preheat oven to 350. Grease and flour a 10" spring form pan. Combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup of the mixture. To the remaining mixture, add baking powder, baking soda, sour cream, almonds, egg and almond extract. Blend well. Spread mixture over the bottom of the pan and 2" up the sides.
Combine cream cheese, sugar, and egg, blending well. Pour over the batter in the pan. Carefully spoon preserves over the cheese filling. Combine 3/4 cup reserved crumb mixture with the sliced almonds. Sprinkle over the top and bake for 45-55 minutes.
Note: Play around with the fruit preserves you use- I'm sure many flavors would be wonderful. I've actually used blueberry as well with great success.