Technique: Easy Chocolate Shards

Since this is a blog intended to introduce people to new foods and cooking techniques, I thought it might be beneficial to demonstrate one of the easiest methods for making elegant chocolate shards.  Now you can elevate simple desserts into something spectacular, just like Julia Child or your favorite 5-star chef (to elevate like Paula Deen, just add a few pads of butter, and presto!)

Chocolate Shards

INGREDIENTS:

-8 oz. melted chocolate
-1 large sheet of parchment paper

DIRECTIONS:

Melt the chocolate in the microwave, working in 30 seconds intervals, stirring after each cycle.  When the chocolate has fully melted it should be smooth and pourable.

Spread the melted chocolate onto the parchment paper, leaving a one-inch margin on each side.

Spreading the chocolate for the chocolate shards

Then roll the chocolate covered parchment paper into a tight roll.

Rolling the chocolate covered paper

The rolled chocolate

Place in the freezer until rock hard.

Using the back of a heavy kitchen knife, lightly tap the outside of the roll (make sure to work over a bowl).  Shake the broken pieces from the paper, and use to enhance almost any dessert!

Eat good food.  Drink good beer.  And above all, stay classy!

Random Food Photo: Personal Strawberry Shortcake

Personal Strawberry Shortcake

Unfortunately, I don't always have the time to develop a full-post for all of the great food-related photos I collect.  And all too often I have to triage various projects. 

The posting for this petite dessert happens to be this week's scheduling victim.  While there may not be a full post or a recipe, we can always admire the photo!

Eat good food.  Drink good beer.  And above all, stay classy!

Restaurant Review: Watercress at Bridge Street Town Centre (Huntsville, AL)

High-end prices, acceptable food, and haphazard service can summarize my recent dining experience at this comparatively new edition to the culinary landscape in Huntsville.

Now I a firm believer that good food can come from anywhere...it doesn't require high prices, fancy ambiance, or flashy service.  Food is an art-form.  It touches all of your senses; from the sizzle of a hot pan, to the gentle lingering aroma of truffle oil, to the salty-brineness of an exquisite olive, to the satisfying crunch of a well-fried piece of chicken.

It transcends time and space.  The dish can be a simple exploration of the moment, enhanced by your surroundings.  After a long night of dancing in Mexico a simple taco on a fresh tortilla can be just as satisfying as a well prepared ribeye from one of New York's finest establishments.  But food also encompasses all of your past experiences, whether consciously or not you will compare the dish in front you to everything else you've ever eaten.  It's human nature.

When I go to a new restaurant, I try to minimize my past experiences and observe the establishment as objectively as possible.  Unfortunately, even through an objective lens Watercress doesn't live up to its hype, yet. (http://bridgestreet.watercresshsv.com/ )

My party ordered an assortment of appetizers; the crab cakes (two cakes-$14) and the pimento cheese (approximately 1 cup of spread with grilled bread and pickled green tomatoes-$8).  The crab cakes were tasty, pan fried and crispy, though a little on the unpleasantly thick side.  The pimento cheese was delicious, well seasoned, and contrasted nicely with the pickled tomatoes.  Unfortunately, the grilled bread was less than enjoyable.  While nicely charred it was slightly soggy, as though it had been prepared in advance and held at temperature like a sweaty gym sock in a steamy locker room.

Our waiter strongly recommended the Soup du Jour, which on this day was a creamy interpretation of a classic french onion soup.  Unfortunately, possibly due to the season, the onions didn't demonstrate an aptitude for flavor.

For dinner, I ordered the pork chop ($24) in part to sample the intriguing components of "creole Worcestershire reduction" and the jalapeno white cheddar grits.  My pork chop arrived well grilled, and well seasoned.  The plating was impressive to say the least.  And the reduction was perfectly matched with the inherent sweetness of the chop.  Sadly the famed grits (which are a side for a number of dishes of the menu) were bland, under-seasoned,  and conveyed only the faintest essence of jalapenos.

From the other members of my dining party a rousing chorus of "where's the salt" echoed from plate to plate, especially from those who had ordered beef.

Overall our food was enjoyable, but it didn't leave us wanting seconds.

The beverage selection, especially the draft choices, left much to be desired.  While the wine menu did feature some excellent bottles, it was not very expansive.  The beer selection was downright discouraging.  For an upscale venue, that touts its penchant for local produce and food-stuffs, I expected to see a broader selection of local beers on tap.  Instead a single Lily Flagg Milk Stout (Straight to Ale, Huntsville, AL) languished in the kegerator.  

The ambiance was marred by the screeching tones of Jazz ensemble that would have been more at home in a suburban garage than in the echoing, open area of the restaurant.  At numerous occasions several managers stopped by our table to apologize (nothing changed), and for most of the meal we were forced to speak with elevated in-door voices.  Which didn't seem to bother the other guests, one of whom was wearing glorified fitness attire.

While attentive, the service was erratic and at several times throughout our meal befuddled servers arrived at out table carrying plates from other dining parties. 

I do have to offer my thanks and gratitude to the owners of this establishment for their sincere attempt to elevate dining in what is otherwise a "gastronomic wasteland." As with any restaurant critique, the heart of this piece is intended to further improve what could be an exciting addition to the area, and it is my hope that these observations are received in such a light.

Eat good food.  Drink good beer.  And above all, stay classy!

Recipes - à la menthe au pesto (mint pesto)

à la menthe au pesto (mint pesto)

This is an easy, and shockingly refreshing, condiment that works well on almost anything (well maybe not ice cream, but I wouldn't rule it out).  Try it with grilled lamb chops, fettuccine, chicken tacos, lamb shwarmas (gyros), or in an orzo salad.  For a delicisouly quick orzo recipe see OGW's Spring Orzo Salad.  -Sam

INGREDIENTS:

-2 oz. fresh mint leaves (approximately 2 1/2 cups loosely packed)
-1 oz. fresh basil leaves (approximately 1 cup loosely packed)
-.5 oz fresh parsley (approximately 1/2 cup loosely packed)
-1 cup pine nuts
-8 cloves of garlic sliced in half
-1 cup grated parmesan cheese
-1 cup olive oil
-3 Tbs. fresh squeezed lemon juice (approximately 1 lemon)
-Salt and pepper to taste (I've found about 1/2 tsp. salt and 1/8 tsp. pepper work well)

DIRECTIONS:

Using a food processor fitted with the knife blade, add the mint, basil, parsley, pine nuts, and garlic.  Process until the ingredients resemble a fine paste.

Add the parmesan cheese.  Then with the processor running slowly drizzle the olive oil in a steady stream until the pesto is smooth and creamy.

Stir in the lemon juice, salt, and pepper.  Chill until ready to serve.

(if the garlic seems a little pungent, try reducing to 5 cloves)

P.S. - Please pardon my French translation... The only French I've ever studied is in cookbooks.  

Eat good food.  Drink good beer.  And above all, stay classy!

New Food Wednesday - IBD

Celebrate the 496th Anniversary of Reinheitsgebot

Ok, so today's posting isn't exactly food related, nor is it really "new."  But it does celebrate one of the most culturally significant beverages of mankind.

 While the "Coke" logo may be the most familiar icon in the world, beer is arguably more ubiquitous.  It is consumed (and produced) on every continent.  One might argue that coffee or tea warrant the same recognition, but beer has sustained mankind since the ancient Egyptians.

Until comparatively recently, water was not entirely "safe" to drink; but beer was almost always "safe." Until comparatively recently, grains could not be stored for extended period of times; but beer allowed farmers to save their grains for years without the risk of damage from insects, water, or fire.  Brewing beer with leftover grain solved both of these problems.  One might even say that modern society is a product of beer.  There's a reason that the importance of bars, taverns, pubs, public houses, and beir gartens is interwoven into our global society; beer was nectar from the gods.

It was on April 23, 1516, that brewing entered the modern-age when the state of Bavaria passed a small article of legislation limiting the various ingredients certain food producers could use in their products. Known by most English speakers simply as the "German Beer Purity Law," Reinheitsgebot (pronounced: rine-hights-ge-boot, or something like that), limited brewers to using only water, hops, and barley in their brews. Incidentally, it wasn't until the 19th century that anyone realized the importance of yeast in the brewing process.

Today, the strong brewing tradition created by this law has impacted the entire world. Variations of beer produced under its guidance appear all over the globe. In fact, what was once a minor piece of legislation is now the cornerstone for the international brewing standard.

So this April 23, take to the streets and celebrate the birth of the modern beer. Grab some friends and head to the nearest bar or pub, and enjoy a pitcher of your favorite brew. And thank those brave 16th century Germans that continue to touch our lives to this day.

For those in Huntsville, Alabama, the Nook Tavern will offer a special IBD dinner this Saturday starting at 5 pm.  Only 20 orders will be prepared, so make sure you're early!

(incidentally, a separate group has started "International Beer Day" for largely the same purposes, but only IBD celebrates the foundation of modern beer!)

Eat good food.  Drink good beer.  And above all, stay classy!

Recipes - Spring Orzo Salad

Spring Orzo Salad

This is the perfect, and extremely easy, alternative to risotto for those rare occasions when you don't want to spend 40 minutes standing over the stove stirring.  Green peas add a fresh, sweet flavor, while providing a delightful variation in texture.

The vegetable combinations are virtually endless.  When I prepared this dish at the Nook Tavern last week for the Saturday beer dinner I included grilled asparagus; just look for fresh seasonal ingredients and let your imagination run wild.

For your next backyard, Italian-style get together try this fun and refreshing dish.  I guarantee it will be a hit!

-Sam 

P.S. this is probably, the easiest recipe I've ever posted, but that isn't a bad thing!

INGREDIENTS:

-2 cups orzo pasta, cooked until al dente (just use the package directions)
-2 Tbs. unsalted butter
-1/2 cup milk
-2 Tbs. extra virgin olive oil
-1/2 cup Parmesan cheese
-1 cup frozen peas, fully thawed and at room temperature
-salt and pepper to taste (approximately 1/2 tsp. of each)
(crumbled bacon may also be included)

DIRECTIONS:

While the orzo is still warm, add the butter, milk, and olive oil.  Gently fold the pasta (stir from the outside of the bowl/ pot) until the butter has fully melted.

Add the cheese and peas, lightly toss.  Taste.  Adjust the salt and pepper.  Enjoy! (see I told you it was easy!)

Eat good food.  Drink good beer.  And above all, stay classy!

Beer Review - Straight to Ale Unobtanium

Straight to Ale "Unobtanium"

Author's Note:
"Unobtanium" from Straight to Ale (Huntsville, AL)is quickly becoming a spring staple for local beer connoisseurs.  It's name is a playful twist on the aerospace engineering term used to define materials that are perfect for a given application, with the exception that they don't exist.  And like its counterpart in the engineering world, this beer is increasingly unobtainable due to its limited production and high demand.  It is Huntsville's home grown version of "Dark Lord" from Three Floyds.  If you're in the area, and the bar you're visiting is lucky enough to have received a keg, make sure you order a glass (just watch out for the ABV it's a whalloping 11%+).

Style: Barrel-aged old ale

Origin: Straight to Ale Brewery, Huntsville, AL

Appearance: Rich, dark mahogany, with a fleeting white head (expected for the style).  With surprisingly little sediment, this brew boasts an appearance that celebrates the epitome of its style.

Aroma: While the aroma of alcoholic esters are present throughout its profile, this beer's bouquet opens with the sweet smell of figs and raisins dancing blissfully across the nose, supported by notes of caramel with the slightest twinge of earthy leather, and finishing with the faintest odor of peaches or apricots.

Taste: Mellow caramel explodes across the palate, and quickly transitions to supporting notes of vanilla and sweet tobacco.  The final taste pleasingly transitions to very rich, earthy caramel (not entirely unlike a well toasted marshmallow).

Mouthfeel:  This beer possesses a big, bold body, but wields very mellow mouthfeel.  It is rich, jammy, and entirely enjoyable!

Great beer guys!  Keep up the great work!

Eat good food.  Drink good beer.  And above all, stay classy!

New Food Wednesday - April 11, 2012

Vegetable or fractal geometry?

Find out after the jump!

Restaurant Review - Hut's Hamburgers (Austin, TX)

For work, I recently had the unpleasant assignment of staying near the Market District in Austin, TX.  I instantly fell in love with this pleasingly hip, yet old fashioned town.  Perhaps it was the Southern hospitality mixed with a good dose tolerant modernism; but whatever the reason, it was the perfect blend.

On one of my evening walks to the neighborhood Fresh Market, a pleasing aroma filled my nostrils.  It was as if my nose was swimming in a pool of charred beef and bacon.  I couldn't pin it source, and so I wrote it off as a backyard cookout.

The next evening I was walking through the same neighborhood, and the smell hit again.  But unlike my previous encounter with this illusive redolence, I was lucky enough to pinpoint its origin.

It was coming from a classic art deco building festooned in neon lights, with a large sign proclaiming "Hut's Hamburgers."

Photo courtesy of Stephen Rushmore from Roadfood.com

As I would soon find out, the joint opened in 1939 and has been a local hotspot ever since. The well-worn exterior is like something from a period flick and the interior buzzes with good conversations and laughter from the well served patrons.

For my meal I ordered "Tuby's Tickler," a flat top grilled beef patty, topped with chili, jalapenos, and shredded cheese, and served with fries ($5.75-burger, $2.50-fries).  I found the jalapenos to be a little overpowering, but I'm not from Texas.  The burger was cooked to perfection with a charred exterior and a medium-rare center.  The fries were crispy and deliciously seasoned.  I would have liked to try their one of their shakes, but unfortunately I was stuffed.

Tuby's Tickler

This isn't a fancy joint, and while lacks in sophistication has plenty of panache (irony intended).  If you're ever in Austin, have a few minutes, and feel like a burger, then head to Hut's.  It may not be the "Shake Shack," but for a "Hut" it's pretty darn tasty!

Eat good food.  Drink good beer.  And above all, stay classy!

Recipes - Challah Beer Bread

Challah Beer Loaf

Perhaps it's carryover from the days of seasonal necessity in holiday menu planning, but Easter menus always seem comparatively exotic .  Lamb, asparagus, and the ubiquitous lemon cake, adorn every holiday table.

Unfortunately, this year our Easter menu turned into a "Seinfeld-esque" comedy of errors; and it all started with an innocent leg of lamb.

In our house lamb is traditionally verboden.  Mom loves it. Dad can't stand it. And in an on-going act of marital sacrifice Mom typically goes without.  But after reading a recipe for roasted leg of lamb in a recent edition of Southern Living Mom had to have some.

So she went to local supermarket a few days before Easter, and came home the proud owner of the second-to-last leg of lamb.

Photo courtesy of "The Butcher's Blog"

As an intrepid foody, I always enjoy cooking new foods and cuts of meat; but unfortunately I find it had to justify spending $50-$60 on a cut that only I will eat.  So I was more than happy to indulge my mother's flight of culinary fancy.

After spending 30 minutes grinding rosemary, chopping garlic, and blending herbs and spices with anchovy paste and olive oil, I took the lamb to the sink, sliced open the plastic bad, and began rinsing off my hands.  Then it started.  It wafted from the lamb like a slow motion, nasal, ballistic missile, lazily crescendoing into a violent tempest of offensive, malodorous carnage.  That lamb had turned, and not in a good way.

So now without lamb, our Easter dinner was built around a home-smoked ham in the freezer, spring risotto, roasted zucchini, and challah beer bread.  It was eclectic to say the least.

After dinner, and a few glasses of wine, we managed to laugh it off.  It was the best dinner and show I've ever attended!

Recipe: Challah Beer Bread
By Sam Parks (April 2012) 

Challah Beer Bread

Challah (pronounced ha-la) is a rich, yeast leavened bread, that is braided and typically served during Shabbat (Jewish sabbath).  As member of the goyim, I can't vouch for the Kosher-ness of this preparation...but I can tell you it tastes delicious!

INGREDIENTS:

(for the bread)
-1 bottle (12 oz) lightly-colored lager beer (I used the Alpine Lager from Sam Adams)
-3 Tbs. granulated sugar
-0.5 oz. bread machine yeast
-1 cup whole milk
-1/2 cup honey
-4 Tbs. vegetable oil
-1 Tbs. kosher salt
-2 eggs and 1 egg yolk, lightly beaten 
-9 cups all-purpose flour

(for the egg wash)
-2 egg yolks lightly beaten with 1 Tbs. cold water

DIRECTIONS:

-Heat the beer in the microwave for 50 seconds on high.  Add the sugar and stir until dissolved. Add the yeast, and allow the mixture to stand for 15 minutes.
-While the yeast is activating, heat the milk, honey, oil, and salt in a small pan on the stove top.  Allow the milk mixture to heat until the honey and salt are fully dissolved. Remove from the heat and allow to cool to room temperature. 
-Pour the flour into a large bowl.  Add the yeast mixture and eggs to the flour.  Mix with your hands until everything is evenly distributed.  Pour the cooled milk into the flour, and continue mixing.
-Start kneading the bread, adding flour as necessary.  Knead for approximately 10 minutes, until the bread is smooth and no longer sticky.
-Oil the mixing bowl (I just used Pam), and place the kneaded dough into the bowl.  Place a damp towel over the dough, and allow it to rise until it has doubled in bulk (approximately 1 - 1 1/2 hours).
-Punch down the risen dough, and divide in half.  Divide each half into thirds.
-Roll each of the thirds (really sixths) on a lightly floured board, until it resembles a long rope about 18 inches long.
-Working with three of the strings of dough, braid them into a single long rope.  As a man, this took some time to figure out.  But I can now confidently braid with the best of them.
-Place each of the braided loaves onto a sheet pan lined with parchment paper (it's helpful to braid these directly on the paper lined pan).
-Brush the loaves with ice-cold water, and allow to rise until doubled in bulk (approximately 1 - 1 1/2 hours).
-Preheat the oven to 375 degrees.
-Bring some water in an all metal sauce pot (1-2 quarts) to a boil on the stove top.
-Brush the loaves liberally, but evenly, with the egg wash.
-When the oven is heated, place the small sauce pot on the bottom, and the two loaves on separate racks in the oven.
-Bake for 45-50 minutes, rotating the loaves once.  The loaves will be done when the bottom sounds hollow when tapped.

Eat good food.  Drink good beer.  And above all, stay classy!

New Food Wednesday - April 4, 2012

What could it be? Perhaps is one of those swanky oils with a corn cob...but then again maybe not.

Find out what it is after the jump.

Restaurant Review - Abita Brewpub

So as it turns out Abita Springs, LA, is almost exactly halfway between Houston, TX, and Huntsville, AL.  It is also the home of the aptly named and regionally popular Abita Springs Brewery and Brewpub. While the brewery wasn't open for tours when I arrived, the brewpub was; and like a medieval pilgrim journeying to the Holy Land, I had to stop and pay homage.

The building itself is exactly what you would expect to see on the north side of Lake Pontchartrain.  It has a pleasant covered courtyard festooned with the classical Louisianian vinelike foliage.  The inside is arranged in the classical American brewpub style; concrete floors, wood paneled walls, and wobbly well worn wooden tables.  The bar itself is on the small side, but for bar drinkers the main attraction is probably the tap room at the brewery less than 2 miles away.

Photo courtesy reetandbobrving.blogspot.com

For my beer/ drink order I had the "Premium Flight" which is collection of some of their more limited production releases including two seasonal selections (Andy Gator, Restoration Pale Ale, Jack-A-Mo IPA, Barley Wine, and Red Ale).  ($9.00 for five, 5 oz. pours)

Since I was only an hour north of New Orleans, I had to sample their jambalaya and an order of their sweet potato fries.

The jambo arrived well plated.  Unfortunately, I found it to be very underseasoned.  A quick shake of the salt shaker corrected this, but overall I have to rate it as a mediocre to descent (but not transcendent) preparation of a classic Creole dish.  The accompanying crawfish corn muffin was tasty, if a little dry, and the crayfish, though enjoyable, were a on the chewy side.  ($13.00)

Abita Brewpub Jambalay

Abita Brewpub Crayfish Corn Muffin

Unlike the jambalaya, the sweet potato fries were some of the best I have ever eaten!  They were light and crispy with a touch of starchy sweetness from the potatoes.  C'est Magnifique! If you're ever lucky enough to stop by this homey taverna, make sure to order a plate for everyone in your party, trust me you won't want to "share"!

Abita Brewpub Sweet Potato Fries- SO GOOD!

Unfortunately, it may have been my status as a single diner on a busy Sunday afternoon, but I found the service to be a little on the slow side.  My waitress was friendly, though not necessarily a beer expert.  The bar tender on the other hand was more than helpful with information regarding my selections.  If you are a beer geek, and unconcerned with the average diner experience, sit at the bar.

Overall, this brewpub is a pleasant hidden gem in a Faulkner-esque southern-burg.  And if you find the beer a little overpowering to continue driving, take some time to explore the square (complete with a museum) and the fruit stand across the street.

Eat good food.  Drink good beer.  And above all, stay classy!

Breaking News - Restaurant Impossible to Visit Huntsville, AL

So it turns out the popular Food Network show "Restaurant Impossible" has landed in our close-knit community.  The subject of this makeover is Meridianville's Main Dish BBQ.  For the full article, please click here to visit al.com.

Eat good food.  Drink good beer.  And above all, stay classy!

New Food Wednesday - March 28, 2012

That's right, it's jalapeno peanut butter!

Read more after the jump...

Restaurant Review: Bob's Tacos (Rosenberg, TX)

Attentive service, kitshy ambiance, and a side order of atypical tacos, is the only way I can describe this unique Texas eatery.

Photo courtesy of http://waynetothemax.wordpress.com

On a recent trip to visit my grandmother in Houston, she insisted that we visit the little town of Rosenberg, TX.  Knowing that I appreciate a good episode of "Diners, Drive-Ins, and Dives," she was rather pleased to have found a Guy Fieri approved joint, right around the corner from the small antique shop she frequents.  So we packed up the car for an afternoon of antiquing and tacos, and headed down the road. 

We arrived around 2 pm (well after what we were informed was a busy lunch hour) and the small dinning room was virtually empty.  The waitstaff was very attentive, almost approaching overly attentive.

Our food arrived in short order (approximately 10 minutes), but according to other reviews of the establishment wait time can be slightly excessive during busier hours.

Now being a self-proclaimed "courageous foody," I found their taco selection to be an exciting adventure!  It was filled with a wide range of what I will call atypical tacos; of course this is predicated upon the standard American definition of the product. 

I ordered the carne guisada (which translates as "stewed meat"), the lengua (tongue), the chorizo with potatoes, and a tamale.

Carne guisada taco

Lengua taco (note you can still see the taste buds)

Tamale

Of the three, I found the carne guisada to be slightly bland, the lengua verged on chewy, but the chorizo was exceptionally enjoyable.  Though I have to confess the best parts of the meal weren't the tacos, but the homemade tortillas and the roasted tomato salsa.

Now, for fans of Fieri's show you know the real show-stopper at Bob's Taco Station is actually the small snow-ball (just think of a sno-cone with finer ice crystals) stand right next door.  They have a wide variety of flavors, and will allow you to mix and match to your heart's content.

So if you're ever in Rosenberg and have a craving for tacos, Bob's offers a good selection at descent prices.  The tacos probably won't be the best you've ever enjoyed, but what they lack in flavorful well-prepared toppings the make up for with their tortillas!

Eat good food.  Drink good beer.  And above all, stay classy!

Random Food Photo: "Paula Deen" Potatoes

I had to post this.  And despite what you may be thinking, on rare occasions something just bites you in the ass and you have to post it. 

Granted this is 100 servings of mashed potatoes, but until now I have only seen something this calorific on Paula Deen's cooking shows!  In the end it worked out to nearly 4 lbs of butter.

Eat good food.  Drink good beer.  And above all, stay classy!

Recipes: Irish Car Bomb Cake (full version)

By: Sam Parks (March 2012)

Since starting this blog last year, my most popular post by far has been the "easy-ish Irish Car Bomb Cake."  So for this year's celebration I decided to ditch the store-bought cake mix in favor of a new recipe.  And while this updated recipe isn't quite as easy as the earlier edition, the extra work is well worth the effort.  Now I will caution any intrepid bakers out there that this recipe is not for the faint of the heart.  You will dirty every dish in the kitchen and spend considerable time decorating.  But when you tell your guests that this cake is made with beer and Irish cream liqueur they will have to try a slice.

Ok, I know it sounds crazy, but this cake actually tastes like an Irish Car Bomb (the drink not the actual thing...those are generally more painful than they are tasty).  Who would have thought that pouring beer into a cake could be so good.  Enjoy!

Irish Car Bomb Cake

 RECIPE: Irish Car Bomb Cake

Ingredients:

For the cake:
-2 cups white sugar
-2 cups cake flour
-3/4 cup dark chocolate cocoa
-1 1/2 tsp. baking powder
-1 1/2 tsp. baking soda
-1 tsp. kosher salt
-3 eggs (at room temperature)
-1 cup whole milk (at room temperature)
-1/2 cup vegetable oil
-2 tsp. vanilla extract
-1 cup boiling stout beer (I used Guinness Foreign Extra)

For the chocolate ganache:
-8 oz. dark chocolate chips
-6 oz. whole milk
-2 oz. Baileys Irish Cream
-2 Tbs. white corn syrup

For the Baileys Irish cream cheese frosting:
-2 (8 oz.) bricks cream cheese at room temperature
-1 stick butter at room temperature
-2 lbs. powdered sugar
-5 Tbs. Baileys Irish Cream

Directions:

 For the cake:
Preheat the oven to 350 degrees.

Lightly grease the inside of two, 8 inch metal cake pans (I use a spray-on no stick cooking spray for convenience).  Place a custom cut sheet of parchment paper inside each of the pans, right on top of the greased surface.  To cut the parchment paper, place a cake pan over the parchment paper, and trace the outline using a sharp utility knife.  Repeat for the second pan.

How to custom cut parchment paper for cake pans

 Then spray the entire pan with an additional layer of grease, so that the parchment paper is covered.

Sprinkle a liberal amount of cocoa into the inside of each pan, and shake vigorously until the entire inside of the pan is covered with a thin layer of cocoa.  This will significantly improve the odds of the cake separating easily from the pan after baking.

Mix the sugar, flour, cocoa, baking powder, and baking soda in a large bowl or the bowl of your stand mixer.

The dry ingredients

 Add the oil.  Mix until combined.  Add the eggs.  Mix until combined.  Add the milk.  Mix until combined.

Carefully add the salt to the beer.  Be cautious that adding the salt to the beer changes the surface tension and can cause a substantial amount of foaming.  Bring the beer to a rapid boil on the stove top.  Watch for signs of rapid over boiling, as heating beer can cause it expand.

When the beer is boiling, add it immediately to the rest of the batter.  Add the vanilla, and stir to combine.

Pour an even amount of batter into each pan.  Bake in the center of the over for 30-33 minutes, or until a toothpick inserted into the center of the cake come out free of batter.

The baked cakes, resting on a wire rack

Cool the cakes on a wire baking rack for 10-15 minutes.  Remove from the pans.  To remove from the pans, quickly run a knife on the outside edge of the pan, trying not cut the cake.  Place a large plate upside down, on top of the cake.  Invert the cake pan and the plate, so that the cake pan is upside down and the plate is right side up.  The cake should easily fall out of the pan.

Allow the cake to cool to room temperature before proceeding.

When the cakes have cooled, cut off the domed portion of the cake top so that the top is level.  I find that long serrated knife (a.k.a a bread knife) works the best for this task.  Simply position the knife directly under the domed portion and carefully slice off the top.  Repeat with the second cake.

The cake with the top removed

Place a somewhat liberal amount of the Baileys Cream Cheese Frosting (recipe follows these instructions) in the center of one of the cakes.  Spread the frosting out from the center until it mostly covers the top of one of the cakes.

Cake with the frosting filling

Place the second cake squarely on top of the frosting layer, so the whole thing resembles a large Oreo cookie.

Next cover the assembled cakes with the chocolate ganache (recipe follows these instructions).  Don't worry too much about making this layer perfect, we're going to cover it with MORE frosting, mu-ha-ha-ha...

Cakes covered with the chocolate ganache

After the ganache has set, it should be fairly hard, decorate the cake with the remainder of the Baileys Irish cream cheese frosting.  Decorate with any additional items you see fit (since this posting is already fairly long, I'll cover decorating tips in a later posting)

Enjoy (I certainly did, see below)!

For the Baileys Irish cream cheese frosting:
Cream the the room temperature cream cheese and butter, until well combined.  Working in one-cup intervals add the powdered sugar, scraping the sides of the bowl as necessary.  Add the Baileys Irish Cream and stir to combine.

For the chocolate ganache:
Place the chocolate chips and corn syrup into a glass bowl.  Heat the milk and Baileys to a mild simmer.  Pour the milks over the chocolate and syrup.  Allow the mixture to rest for 1 minute.  Using a whisk, stir the mixture until it smooth and the chocolate has melted.  Allow to rest for approximately 20 minutes, until it is smooth but still spreadable.  If the mixture becomes too hard, simply place it in the microwave for 10-15 seconds.   

 Eat good food.  Drink good beer.  And above all, stay classy!

Recipes: Bangers and Mash (version 2)

BY: Samuel Parks (March 2012)

Using beer to pre-cook these snappy sausages really enhances their flavors, and when reduced the liquid makes a great gravy for your mash (aka mashed potatoes state-side).  The dish (minus the gravy and green peas and gravy) will be featured at the Nook Tavern this St. Patrick's Day for the the annual party, don't get me started on using a British staple to celebrate SPD.  

The latest interpretation of Bangers 'n Mash

Eat good food.  Drink good beer.  And above all, stay classy!

INGREDIENTS

For the bangers:

-10 Irish banger sausages (bratwurst sausages can be substituted, Johnsonville brand is fine)
-2 onions, halved and thinly sliced
-2 sprigs fresh rosemary
-1 oz. fresh thyme
-1/2 oz. fresh sage
-3 oz. fresh parsley
-Olive Oil (for frying)
-24 oz. stout beer 

For the mash:
-5 lbs. russet potatoes
-1/4 cup kosher salt
-1 cup (two sticks) unsalted butter, cut into tablespoon sized chunks (use the guide on the label)
-1 cup sour cream
-5 oz. prepared horseradish
-1-2 cups whole milk (depending on final texture)
-salt and pepper to taste

DIRECTIONS

For the bangers:

The only place I could find "genuine bangers" in Huntsville, was at Fresh Market

Note the considerably "lighter" color of the sausages

 Combine the beer, onions, and herbs in a large pot.  Bring the mixture to a boil (watch the beer closely, as it has a tendency to boil-over quickly!)

The boiling ingredients

Add the bangers/ sausages to the beer and herb mixture.  Cook until the bangers float to the top (approximately 10 minutes).  Remove the sausages and allow them rest for approximately 10-15 minutes.

Heat the olive oil in a large skillet/ pan until very hot.  Carefully add the pre-cooked sausages to the pan.  Cook until well seared on all sides, you will need to turn the bangers every 2-3 minutes.

Serve over mashed potatoes, with the reduced boiling ingredients*

Beer Braised Bangers with English Peas and Horsey Mash (as seen at the Nook Dec. 2011)

*to reduce the boiling ingredients, add 3 cups of chicken broth and boil the hell out of the entire concoction until it is substantially thicker.  Taste the gravy and add salt and pepper until you satisfied with the flavor..

For the mash:
(Since the whole purpose behind my blog is to introduce people new foods and cooking techniques, I thought this would be a good opportunity to demonstrate my tried-and-true method for making mashed potatoes.  The final flavorings are up to you; I've made them with horseradish, as in this recipe, white truffle oil, roasted garlic, the list of possibilities is virtually infinite. Just by changing a few things at the end you can elevate plain mashed potatoes into something extraordinary!)

Peel the potatoes to completely remove the skins.  Thoroughly rinse the potatoes with cold water to remove any dirt and accumulated starch.  Allow the potatoes to drain in a colander until they are fairly dry.

The peeled and washed potatoes

 ***MUY IMPORTANTE***
When cutting or cubing the potatoes, the most important thing to remember is that all of the pieces should be roughly equal in size.  The stated absolute size (1 inch x 1 inch) is more of an approximation.  Equally portioned potatoes will cook at the same time, resulting in an evenly mashed creation.  Un-equally portioned potatoes will cook at different times, resulting in lumpy potatoes.
 
 To cut or cube the potatoes, here are a few visual instructions:

First; cut the potatoes in half.

Step No. 1: cut the potatoes in half, lengthwise

Second; slice the potatoes into three or four equal parts lengthwise (the strips should be approximately 1/2 - 1 inch across

Step No. 2: slice the potatoes into equal strips, lengthwise

Third; slice the potato strips into equal parts widthwise.

Step No. 3: slice the potatoes strips into equal strips, widthwise

The finished "cubes" should resemble those seen in the bowl below.

The "cubed" potatoes

Place the cubed potatoes, into a very large pot (there should be at least 4 inches of free space above the potatoes once they have been placed into the pot).

Add cold water to the pot, use enough to entirely cover the potatoes by at least 2 inches.

Add the 1/4 cup kosher salt to the potato pot.  Place the entire pot onto the stove top, and turn the stove to "high."

Bring the water to boil and cook for approximately 15-20 minutes after the water has started to boil.  The potatoes are done when the edges have started to "smooth out" (they will kind of look like rocks that have been lightly tumbled in a rock tumbler) and a  fork easily passes entirely through the potato.

Immediately pour the potatoes into colander over the sink, and allow them to drain for 10 minutes.  (more water will mean a watery mash).

For my potatoes, I always use a potato ricer.  This device (pictured below) can be made of metal or plastic, and uses a plunger to push the cooked potatoes through a series of small holes on the bottom of the device.  The result is an uniform mash that does indeed resemble cooked rice (hence the name).  In addition to producing a uniform mash, the ricer also reduces the probability of over-mixing your potatoes.  Over mixed potatoes always have a gummy, unpleasant texture.  A hand mixer or a hand-held potato masher can be substituted.  Since these devices use a stirring motion to breakdown the potatoes, special care must be taken to ensure you don't over mix!

Riced potatoes = good

Over-mixed gummy potatoes = bad

Add the butter, and lightly stir until it has melted into the mash.  Add the sour cream and horseradish to the mash.  Add the milk to the mash in 1/2 cup incriments, lightly stirring after each addition.  Continue to add milk until the potatoes are light, fluffy, and creamy, or your preferred consistency.*

*For health conscious or lactose intolerant readers, the milk may be substituted for low-sodium, reduced fat chicken broth.

Add salt and pepper to the mash to your preferred taste.

Enjoy!

Just another quick visual reminder before you leave...

Eat good food.  Drink good beer.  And above all, stay classy!