Corn Cakes with Shrimp, Crab & Baby Arugula Recipe

Recipe - Strawberry-Rhubarb Mascarpone Cannoli

I see stuff in magazines and take a picture of it... because I want to do it someday!

Beef Stir Fry with Broccoli and Shiitake

I made this for lunch today - it was very good! The recipe is from our CSA, Klesick Family Farm.



Notes are next to things I left out because I didn't have them. ;)

1/4 lb fresh shiitake caps
2 Tbsp. soy sauce
2 Tbsp. cooking wine *I used plain white wine*
1 tsp. freshly grated ginger *I used ground powdered*
1 garlic clove, finely chopped
1 Tbsp. cornstarch
1 tsp. sesame oil *couldn't find mine so I left out*
1 lb. flank steak
2 Tbsp. peanut oil *I used macadamia nut oil*
1 lb broccoli, rinsed and cut into 2" pieces
1 bunch green onions, cut on the diagonal into 1/4" slices *these were probably longer than 1/4" inch*

Remove the stems from the shiitake and slice caps into 1/4" strips.

Stir the soy sauce, wine, ginger, garlic, cornstarch ans sesame oil into a small bowl and set aside.

Cut the flank steak lengthwise into four strips, then cut the strips across the grain into 1/4" pieces.

Heat a 14" wok *I used a 12" frying pan* over high heat until a drop of water dances immediately. Swirl the peanut oil into the pan. Add the beef, distributing evenly, and cook undisturbed for a minute to brown. Add the broccoli and shiitake caps and cook 2 minutes, stirring constantly.

Give the soy sauce mixture a quick stir to unsettle the cornstarch and pour the mixture all at once over the beef mixture. Toss and cook the mixture for another minute or two to form a shiny glaze over the meat and vegetables. Scatter the green onions on top and serve.

Christmas Chocolates...

I only make these once a year. They're delicious, but very time consuming.






I've made a couple of small changes to the original recipe, which is from the Betty Crocker Christmas Cookbook, and also found on their website. My changes are in the recipe.


Cappuccino Pecan Nuggets

1/4 cup packed brown sugar
1 tablespoon ground coffee (medium roast, espresso grind)
2/3 cup sweetened condensed milk
11 ounces Nestle white chocolate chips (1 bag)*
12 vanilla caramels (use something like Farley's that doesn't have Vanillin or food colorings)
1/4 cup Ghiradelli semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (1 1/2 cups)
11 ounces Ghiradelli milk chocolate chips, but buy an extra bag just in case
1. Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
2. Heat brown sugar, 1 tablespoon coffee and the milk to boiling in microwave (2-3 minutes); remove from heat. Stir in white chocolate chips until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 36 pieces (6x6)
3. Heat caramels, chocolate chips and whipping cream in in microwave, stirring frequently, until mixture is melted and smooth. (1.5-2 minutes) Refrigerate uncovered at least 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle. If it's still tacky put it back in the fridge.
4. Cover cookie sheet with aluminum foil. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Return to fridge until firm.
5. Shape 1 square coffee mixture evenly around pecan cluster. To do this pick up the square and gently flatten in the palm of your hand, place pecan ball in center, fold coffee mixture around, roll between hands to form ball. I wash and dry my hands about every 12 balls to help alleviate stickiness. Place on cookie sheet. Refrigerate about 15 minutes or until firm. I usually refridgerate overnight.
6. Cover cookie sheet with aluminum foil. Melt baking chocolate in microwave 1-2 minutes until almost melted, stir until smooth. Dip 1 nugget at a time into chocolate mixture. Roll around gently, pick up with fork, tap fork on side of the bowl, and scrape off the excess on the edge of the bowl. Move the chocolate to the cookie sheet and use a second fork to gently move the nugget to the cookie sheet. Immediately sprinkle chopped up pecans over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired.
7. Refrigerate about 30 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.
Today I made a double batch, in side by side bowls, for a total of 72 lovely chocolates. This are my "neighbor and friend" gifts, placed in Christmas paper muffin tin liners and adorable little gift boxes.




*In 2010 we determined that the Ghiradelli and Everyday 365 Organics doesn't work for the white chocolate section, but the Nestle does work.