Food Nanny Valentine's French Menu (Option #2), and Roasted Beets

I know what you're thinking. Beets? For Valentine's Day? And to you I say, What better occasion,? The colors and flavors are rich, they look sexy on a plate, and they're unexpected! My guess is that 90% of you have never had roasted beets, so not only does it become a lovely visual, it becomes a new experience which will add a little excitement (and dare I say "spark"?) to your celebration. There are a few foods that I don't care for unless they're roasted, and beets are one of them. The reason is because that high dry heat of roasting brings out optimal texture and flavor in so many foods. It crisps them on the outside while trapping moisture in the middle making the center soft, creating that wonderful contrast of textures in your mouth.

Chocolate Ganache Cake

"It tastes as good as any top-tier restaurant cake." -Liz Edmunds

The finale to Valentine's Menu (Option #1)! It tastes even better than it looks. The cake part itself is insanely moist, dense but still smooth, and has a wonderfully full flavor all its own. And the ganache... Well, it's rich chocolate mixed with heavy cream, vanilla, and a teeny bit of cinnamon, so, you use your imagination on that one.

Food Nanny Valentine's Italian Menu (Option #1)

After a wonderful holiday season with my family, and a nice, long vacation to Utah for a wedding this month, I'm back and getting ready for all of our favorite heartsy fartsy holiday. Valentine's Day is the time of glue, chocolate, red construction paper hearts, chocolate, pink love notes, chocolate, and white doilies that would be heinously tacky at any other time of year.

The Incessant Thoughts of the Female Brain

One day while walking home from a Spanish class at college, I received a life lesson on the difference between the way (certain) boys and (many) girls think. It was late afternoon and a fellow Resident Assistant accompanied me as we headed toward the dining hall betwixt the half dozen freshman dorms we helped to staff. He asked me what was on my mind... I've since learned to hold back a bit, but at the time... I just said stuff.

Gems From Mother's Day

We're a church-going bunch, so we started the day by getting ready for the 10:30 service. Shawn was upstairs with the girls while I was downstairs preparing the diaper bag when the doorbell rang. I peeked through the front window curtains to see a pre-teen boy in a white button-up standing on our stoop. I called loudly upstairs to Shawn asking him to get the door because, "I DON'T HAVE A SHIRT ON!" I did have a tank top on, but I still didn't feel like it was enough clothing in which to greet a growing boy. Shawn said something about the volume of my announcement, not to mention the inaccuracy of it, which caused me to realize that perhaps the boy would have been better off seeing me as I actually was instead of being left to his own imagination. I'm hoping I've left other, stronger impressions on him so this isn't the primary thought he has upon seeing me every Sunday at church. Sorry, little gent. And, thank you for delivering these lovely tulips my husband ordered. And, thank you, Shawn for making me eggs for breakfast and doing the first round of diaper changes.

Dinner for Two Giveaway From Cafe Rio!

Put on your ponchos and grab your maracas, kids, 'cause we're doin' a Cafe Rio giveaway!  Their Communications Director (who's super cool) contacted me after she came across my blog, sent me a little care package, and offered to do a giveaway on Eats and Beats for Cinco de Mayo! Woohooo!

So, for those of you who live near (or visit places near) a Cafe Rio and want TWO FREE MEALS...

David Lebovitz's Horchata

Source: David Lebovitz

Every once in a while I come across a recipe that's a little out of my comfort zone. Maybe it requires a tool I don't own, or a technique I've never tried, or maybe it just sounds like something a home cook can't make. This horchata recipe is one of those. It doesn't sound too complicated, however it's different than any beverage I've made. But, what kind of life would I be living if I regularly gave in to the naysayer within? As Oscar Wilde said, "To live is the rarest thing in the world. Most people exist, that is all." So, I fully intend to be a liver, not an exister! I hope you're with me and that you'll make your own horchata! 

Brazilian Limeade

I'm thinking that since I'm part Portuguese, and Brazilians speak Portuguese, that's why this limeade comes out tasting so good when I make it. That's got to be it, right? Hardly. This recipe is way too easy for blood roots or personal technique of any kind to make a smidgeon of a difference.

The recipe really is just right as it is. But if I were to change it up just for the fun of it, I'd add one of the following:

Brownie-Bottom Coconut Chocolate Cream Cake over Dulce de Leche

Anyone ever been over to Willow Bird Baking? That chick can spin sugar into gold, and she's a dang good writer to boot. Julie, someday we'll meet and we'll gab the afternoon away through chocolate-laden teeth.

When I saw her Brownie-Bottom Coconut Chocolate Cream Cake, my eyes got wide and I knew that thing was going to be in my mouth before month's end. I mean, please. Look at it! I'm having a hard time imagining a dessert I'd rather eat..... Nope; can't think of one. At least not one I can make myself. It's dense, it's light, it's fluffy, it's sticky, it's warm, it's cold, it's flaky, it's smooth, and it tastes like coconut chocolate heaven. Just stick some creamy vanilla ice cream on the side and you'll be moaning your way into oblivion. It's un perfecto finale to the Cinco de Mayo Menu.

Creamy Tomatillo Dressing

Can I just tell you that this past week was the best? The weather was divine, I ate super healthy, so I felt amazing, I stuck to my dinner plans all week, heck, I actually MADE dinner plans for the week, and I started my very first garden ever thanks to our ridiculously generous friends who decided to lower all of their garden beds and GIVE us their excess lumber and soil. Other friends of ours are letting us plant a separate garden at their house 'cause it gets way more light than ours. And SEVEN other friends of ours offered to help us with gardening. That's seven people from seven different families. Who are these people? Too cool. And I trimmed the bushes in our front yard and mulched. And Shawn went and did some service on Saturday morning which gives him automatic sexy points. And we had friends over for dinner last night. Thanks for coming, Rob, Heidi and Craig!

Julie's Chunky Salsa

Guess what! I'm going to be doing a Cafe Rio giveaway for Cinco de Mayo! Yippeeee! More on that in a few weeks.

Back to the Cinco de Mayo Menu! Today we're having something you're going to want to be making all Summer. I'm certainly going to be making it all Summer. I've mentioned my girl Julie before. I love love love the way she cooks. Always fresh, always light, always sooo good. This chunky salsa is one of my favorites that she makes.

Don't Have All the Money In the World To Throw Dinner Parties?

"If you hear a voice within you saying, 'You are not a painter' then by all means paint... and that voice will be silenced forever." - Vincent van Gogh

After sharing this quotation on my Facebook page yesterday and encouraging everyone who feels intimidated by hosting to muster up the courage to do it anyway, one of my readers expressed a concern about hosting that had nothing to do with confidence and everything to do with finances. It's one thing to be able to silence a negative voice in your head, but when the bottom line of your bank account speaks to you, you have to listen.

Homemade Flour Tortillas

Presenting the next installment to the Cinco de Mayo menu!

I had a good laugh recently when I asked one of my best friends if she happened to own a tortilla press that I could borrow. She thought I was kidding and responded, "The day I own a tortilla press is the day I own a wheat grinder.... and grow my own wheat."

Cafe Rio Style Shredded Chicken

How lucky am I that I went to college 2 miles from the original Cafe Rio? How lucky am I that the first Cafe Rio that opened East of Colorado is 30 minutes from our DC home? And now there's one 15 minutes from our DC home? About as lucky as I am to have a mom who gets me Cafe Rio gift cards for Christmas and my birthday.

Here's my very slight adaptation of their shredded chicken recipe. Actually, it's a copycat recipe by Crumbs and Chaos.

Cinco de Mayo Menu!

¡Buenos Dias! ¡Y Feliz Cinco de Mayo!

As I write this post "Oye Como Va" by Santana plays through my headphones. I never get tired of this song.

I've been wanting to host a Cinco de Mayo party for years. There are just so many fun ways to spend a day celebrating Mexican pride. I'm pretty sure I have zero Mexican in me, but I do speak conversational Spanish, I've been to Mexico three times with Family to Family Humanitarian Expeditions, and I like tacos...? Oo! And paletas! Yum! Aaaand, I LOVE Latin dancing! See? Not too bad! I do hate chili powder on my fruit, though. -1 Mexicana point for me there. -10 Janna points for them.

Throwback Post! Best Blueberry Muffins

I'm going to do something I almost never do and revive an old post. 'Cause it's Easter time. And some of you are hosting Easter Brunch. And these Best Blueberry Muffins really are the best and should be part of your Easter Brunch menu. Some of you aren't hosting but you are attending, and these would be just the kind of thing you could bring as a contribution or gift to the host.

Here are some pretty pictures from the tutorial...

Blissful Weekend

I promise our lives are not perfect, but I feel like certain days are pretty close, and this weekend we had two such days. Our dinner party went off without a hitch last night! Success! I really did a lot to prepare in advance and I shared the load of responsibilities this time, asking each of my guests to bring different components of the meal, and I'm so glad I did. The food was delectable, the music was lively, the company was so fun and easy, and neither Shawn nor I were running around like crazy folk in the hours leading up to the first doorbell ring. Kate probably had as much fun out with grandma as we did with our guests. Thanks a million, Valerie, for taking her to the animal park, the mall, and out for pizza! She came home one happy camper. Oh! And we finally got more chairs for our dining table! (We had only four up until now and have been improvising with occasional chairs and benches from other rooms in the house.) How I love you, Craiglist, for helping me find four more solid wood chairs for $15 total.

I won't be prepared to give you this Latin-inspired menu for this dinner party just yet, but I promise to have it to you well in advance of Cinco de Mayo. But you should be very excited. Very. Shredded chicken tacos with hand-rolled tortillas, mango, queso fresco, avocados, etc., pineapple on the side, horchata and Brazilian limeade for drinks, and this delicious number for dessert:

Basically this is shaved heaven on top of whipped heaven on top of rich heaven on top of coconut heaven on top of dark chocolate heaven served on top of warm, caramel heaven with cold, vanilla heaven on the side.

After church today Kate wanted to hold Louisa, and they looked just so soft and beautiful to me that I had to take some photos.

Looks like Lou is enjoying whatever secret Kate is saying.

I love how Kate soaks in Louisa.

Can tomorrow be Friday again?...

I Smell Things

Not in an "I see dead people" kind of way, or in an I-have-the-skills-of-a-hound kind of way either. I'm just curious about and like to enjoy how things smell. Not everything. Just things like clean clothes, crayons, pencils, and leaves, and more obvious things like fancy soap and a good bisque.

Chocolate Peanut Butter Globs

I started young. My childhood friends Becky and Cally were older and wiser (and more normal) and helped me to rid myself of any of these sorts of tendencies which might have done long-term damage to my social life or created unnecessary paranoia in those around me. Thanks, Becky & Cally. (Sorry, Mr. & Mrs. R.)

Anyway, I was thinking of this because one of my birthday presents from my thoughtful parents-in-law was the latest cookbook by the ever-reliable Ina Garten. Before setting it on my display shelf of favorites I had to stop and breathe in its untouched pages. New or old, I love the smell of books.

In this instance, I also love the look. I mean, look at those crostinis!

Her dedication goes to her husband. "For Jeffrey, he's foolproof." Too cute.

Crispy English Potatoes

Accidental Turkey

Roasted Asparagus & Prosciutto

Tomato Crostini with Whipped Feta

Sidecars with Dried Cherries

"Foolproof means so many things to me. Clearly, it means the recipe works-that goes without saying. But there's more to it than that. It's a dish that's deeply satisfying to eat; it's a company-friendly meal that can be made in advance to reduce your stress; and it's an outrageously delicious dessert that's so easy to make that it becomes part of your regular repertoire." -Ina

I plan to put her to the test, and to enjoy every bite (and whiff) of it.

His & Hers Bow Tie Cakes- Hers: Cupid's Strawberry Cake with Cream Cheese Buttercream

For those of you who needed proof of the sweetness of the lady's bow tie, I present exhibits A-C:

Source

Source

Sure, two of the girls look totally ticked and the other a bit unsure of herself, but it's not because they don't look fabulous in their neck ties. Which is why I decided to put my lady cake's bow around her neck instead of atop her head.

Here's what she's made of:

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Cupid's Strawberry Cake with Cream Cheese Buttercream
from Baking for Every Occasion by Flo Braker

Notes about this cake: Flo Braker's cakes are incredibly well-crafted. You can tell she understands what she's doing just by the way she writes her recipes. They're extremely well-detailed; it's like she's holding your hand the whole way through. However, they require both careful reading and planning. I highly recommend reading each recipe thoroughly before deciding to take on the challenge, because, though this cake is doable, it is a challenge. It is imperative that each ingredient be as she describes and each step be followed exactly as she says, or it won't turn out, especially the frosting. It is certainly a very delicious cake with fantastic texture, and it's exactly the kind of cake you'd want to make if you're interested in building your culinary skills. But there are easier from-scratch cakes to make which are almost or just as good (like this Buttermilk Spice Cake.)

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Signature Yellow Cake

Yield: Two 9-inch or three 8-inch cake layers

Ingredients:

2 1/2 cups plus 2 tablespoons (10 3/4 ounces/305 grams) cake flour

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces (2 sticks/225 grams) unsalted butter, at room temerpature

2 cups (14 ounces/400 grams) granulated sugar

3 large eggs, lightly beaten

3 large (1/4 cup/2fl ounces/60ml) egg yolks

1 cup (8 fl ounces/240 ml) whole milk

2 teaspoons pure vanilla extract

Directions:

Before baking: Center a rack in the oven and preheat the oven to 350 degrees F. Lightly coat two 9 by 2-inch or three 8 by 2-inch round cake pans with nonstick spray, then flour them, tapping out the excess flour. Or, butter and flour the pans. Line the bottoms with parchment paper. have all of the ingredients at room temerature.

Sift together the flour, baking powder, and salt onto a large sheet of waxed paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is lighter in color, clings to the sides of the bowl, and is smooth and creamy, about 45 seconds. Add the sugar in a steady stream, and then stop the mizer to scrape down the sides of the bowl. Continue to beat on medium speed until the mixture is very lightin color and texture, 4 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

With the mixer on medium speed, add the beaten whole eggs, 3 to 4 tablespoons at a time, beating after each addition until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl. Then add the egg yolks, one at a time, again beating after each addition until incorporated. The entire process of adding and beating the eggs should take 3 to 4 minutes, at which point the mixture should appear fluffy and increased in volume.

On the lowest speed, add the flour mixture in four additions alternately with the milk in three additions, beginning and ending with the flour mixture and mixing well after each addition until incorporated. Stop the mixer often to scrape down the sides of the bowl, and add the vanilla during the last moments of mixing.

Spoon equal amounts of the batter into each pan. With a rubber spatula, spread the batter from the center outward, creating a slightly raised ridge around the outside rim.

Bake the cakes until the tops spring back when lightly touched in the center and the edges are beginning to come away from the sides of the pan, 35 to 40 minutes. Transfer the pans to wire racks and let cool for about 10 minutes.

Tilt and rotate a pan while gently tapping at on a counter to release the cake sides. If they don't release, slip a thin metal spatula between the still-warm cake and the pan and run the spatula carefully along the entire perimeter of the pan. Invert a wire rack on top of the cake, invert the cake onto it, and carefully life off the pan. Slowly peel off the parchment liner, turn it over so that the sticky side faces up, and reposition it on the top of the cake. Invert another rack on top, invert the cake so it is right side up, and remove the original rack. Repeat with the remaining layer(s). Let cool completely.

If serving the cake within 24 house, wrap each layer in plastic wrap and store at room temperature. For longer storage, overwrap with aluminum foil, label with the contents and date, and freeze for up to 2 weeks. To thaw, remove the foil and leave at room temperature for 2 to 3 hours.

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With her beau who you can learn all about here! He's made of Chocolate Mousse Cake...

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Cream Cheese Buttercream

Yield: One 9-inch, 4-layer round cake, 14 to 16 servings

Ingredients:

Two 8-ounce packages cold cream cheese

4 ounces (1 stick/115 grams) unsalted butter

4 larges (1/2 cup/21/2 fl ounces/75ml) egg yolks, at room temperature

4 Tablespoons water

3/4 teaspoon unflavored powdered gelatin

3/4 cup  (5 1/4 ounces/150 grams) granulated sugar

1/3 cup (1 1/4 ounces/35 grams) powdered sugar, sifted

1 teaspoon pure vanilla extract

1 1/2 teaspoons finely grated lemon zest

1/2 cup (5 ounces/140 grams) red currant jelly

2 cups (10 ounces/280 grams) strawberries, hulled and cut crosswise into 1/4-inch thick slices

Bake the cake layers as directed, and let cool completely on wire racks.

To make the Cream Cheese Buttercream:

Have ready for easy access in the freezer about 15 ice cubes in a resealable plastic bag for cooling the buttercream frosting quickly.

In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese on the lowest speed just until spreading consistency. Scrape down the sides of the bowl as needed. Gradually add the butter, mixing just until smooth and homeogenous. Transfer the miture to a medium bowl; set nearby.

Reattach the clean bowl with the whisk attachment to the mixer abd whip the egg yolks on medium speed until light in color and fluffy, 2 to 4 minutes. Detach the whisk and the bowl from the mixer; set the whisk close by to use later. Pour 1 tablespoon of the water in a small microwave-safe glass. Sprinkle the gelatin over the water and set aside to soften for at least 5 minutes.

In a small, heavy sauce pan, combine the remaining 3 tablespoons water and the [granulated] sugar, place over low heat, swirling the pan occasionally to distribute the heat and dissolve the sugar. Combine to cook over low heat (don't boil) until the sugar completely dissolves, about 2 minutes. Keep a pastry brush in a small glass of water nearby for washing down any sugar crystals that form along the sides of the pan.

As soon as the sugar has dissolved, raise the heat to medium and boil, without stirring, until the mixture registers 238 degrees F (soft-ball stage) on a candy thermometer, about 4 minutes. Without delay, pour the syrup into the center og the whipped yolks amd, using the mixer's whisk attachment, whisk vigorously by hand to combine.

Reattach the bowl and the whisk to the mixer and whip on medium speed until the egg yolk mixture thickens, increases in volume, lightens in color and texture, and cools to room temperature, about 4 minutes. As you begin to whip, hold the reserved plastic bag with ice cubes against the bottom of the bowl, or as close to the bottom of the bowl as possible, to speed the cooling. As soon as the mixture is cool (close to room temperature or slightly cooler to avoid melting the cream cheese mixture when it is added), detach the whisk and replace it with the paddle attachment. Microwave the gelatin for 8 to 9 seconds only, to heat the mixture just enough to dissolve the gelatin. Stir or swirl the gelatin mixture and set aside briefly. On the lowest speed, slowly add the cream cheese mixture and blend after each addition until smooth. Add the gelatin mixture in the last moments of mixing. Detach the paddle and the bowl from the mixer and with a rubber spatula, gently fold in the powdered sugar, vanilla, and lemon zest. Use the buttercream right away.

To assemble the cake:

Using a 12-inch serrated knife, split each layer in half horizontally (page 25) to create 4 layers, each about 3/4 inch thick. Set the bottom layer of 1 cake, cut side up, on a sturdy cardboard round the same diameter as the cake. Using a metal icing spatula, spread 1/4 cup (2 1/2 ounces/70 grams) of the jelly evenly over the layer to the edge. Top with the second layer, cut side down. Using an offset spatula, evenly spread about 3/4 cup of the buttercream over the cake to the edge. Cover the buttercream to the edge with a single layer of strawberry slices, and then carefully spread (to keep the strawberries in place) about 1/3 cup of the buttercream over the strawberries. Center the bottom layer of the second cake layer, cut side up, on top. Spread the remaining 1/4 cup jelly evenly over the cake. Top with the last cake layer, cut side down.

Spread the sides and top of the cake with buttercream. (You won't need all of the buttercream for this cake. Cover and refrigerate the remainder for another dessert. It will keep for up to 1 week. Remove fro mthe refrigerator 20 to 30 minute before using, to allow it to soften sufficiently to spread.) With a textured scraper, gently comb lines in the soft buttercream onthe top and sides of the cake, forming a grid pattern. Arrange the remaining strawberry slices, overlapping them, around the top of the edge of the cake.

To serve, cut into slices with a serrated knige. Or, transfer the cake to a cake box or sturdy covered contrainer and refrigerate for up to 2 days (the buttercream will firm up in the refrigerator yet remain creamy.) For the best flavor and texture, let stand at room temperature for 30 minutes before serving.

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You can see the lemon zest in the frosting. Combined with the strawberries and currants inside, this cake has a warm yet vibrant flavor.

Serve her alongside her other half as part of a couples Valentine's Day dessert party!

Happy Valentine's Day!

His & Hers Bow Tie Cakes- His: Chocolate Mousse Cake

Everyone knows that the bow tie has made a major comeback. But have you been so fortunate as to see the arrival of the lady's version of the bow tie? *gush* They're just so darn charming and flat-out cool. Worn well, the girl's bow tie enhances her femininity and makes a statement of confidence. (I've got photos of my favorite variations coming up in the Hers Cake post!) In honor of this new fashion trend, I've decided to make His & Hers Bow Tie Cakes. And it seems only appropriate to introduce them around Valentine's Day when so many He and She's are celebrating their amor together.

We will get back to ladies' bow ties later today, but for now, let's talk about His Bow Tie Cake:

Jazzy, eh? I had so much fun pouring through the collection of fabric I nabbed from the Interior Design Library at my last job. I just want this handsome little guy to take me dancing. But his girlfriend won't have any of it. (So sensitive..)

Anyway, this little guy is also wearing a very rich Chocolate Mousse shirt over his yummy Devil's Food Cake bod. Make it for yourself and have a taste! You'll thank me later.

Maybe he's being coy. Maybe he's just showing you that he's more than just a bow tie.
That mousse is every bit as delicious as it looks. More so even. And only two ingredients!

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Chocolate Mousse

Ingredients:

1 pint heavy whipping cream

6 oz semi-sweet chocolate (I used Ghirardelli)

(If you like a fair amount of mousse like I do, up the quantity by 50%.)

Directions:

In a medium sauce pan heat heavy cream and chocolate on medium-high heat, whisking constantly until it reaches a boil. Turn down to a low boil and continue whisking for another minute. Remove from heat and pour into a bowl. Let cool to room temperature, cover and place in refrigerator overnight. When it's time to frost the cake, whisk the mousse so that it's easier to work with. Do not over-whisk or the cream will begin to separate.

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Devil's Food Cake
adapted from this recipe by Alton Brown

Yield: Two 8-inch rounds

Ingredients:

Nonstick spray

1 cup boiling water

4 ounces Dutch-process cocoa

10 1/2 ounces dark brown sugar

5 1/2 ounces all-purpose flour

4 ounces cake flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup vegetable oil

4 1/2 ounces sour cream, at room temp.

2 large whole eggs, at room temp.

2 large egg yolks, at room temperature

Directions:

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 8-inch round metal pans with nonstick spray. Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan, wrap, and place in the refrigerator overnight or for several hours.

Assemble the cake a few hours before serving. Top with chocolate or fruit of choice and set in the refrigerator to cool.

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Stick a bow tie in it using a pin needle, and you've got yourself one very dapper cake ready for his lady! 

I didn't have an actual bow tie, so I improvised with some fabric samples I had on hand. It's super easy, believe you me; I barely know how to sew! There's the Mrs. in the background making sure I don't get too close...