Al Dente

4th of July Recipes, Day 5: Salmon Burgers with Dill Tartar Sauce

Happy 4th of July, readers! In the event that you are inside scouring the Web for grilling recipes, instead of outside enjoying sunshine and watermelon, we've got one last day of recipes in our 4th of July series. For our final recipe, it seemed good to end on something savory and satisfying. Though I'm still thinking of making the beef and andouille burgers I recommended a couple weeks ago, I have to admit that I find a salmon burger hard to resist. And I don't think it's just because I live in Northwest! They're simple to prepare, are generally at least moderately healthy, and have a way of filling you up without leaving you totally stuffed. Which is great, because you'll have lots of room left for s'mores, which is really what grilling is all about, right?

This recipe comes from the July 2001 issue of Bon Appétit.

Salmon Burgers with Dill Tartar Sauce

Ingredients:
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves

Directions:
1. Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in a food processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
2. Prepare barbecue to medium-high heat.
3. Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend.
4. Grill rolls until toasted. Transfer to two plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, two lettuce leaves, and top half of roll. Serve, with extra sauce on the side.

Makes 2 burgers.

--KitchenMaus

Happy Hour Drink Recipe: Watermelon Lemonade

With the 4th of July just days away and the sun beating down in most locales, my thoughts keep turning to watermelon. And whether you need a midweek refresher or another use for watermelon on the 4th, this drink is sure to quench your summer thirst.

This recipe comes from the July 2000 issue of Bon Appétit. It can be prepared 6 hours ahead and refrigerated. Add ice before serving.

Watermelon Lemonade

Ingredients:
7 cups 2-inch pieces peeled seeded watermelon (from about 4 pounds)
1 cup simple syrup
1 cup fresh lemon juice
3 tablespoons grenadine
1 cup gin
3 cups ice cubes
Optional garnish: lemon twists or watermelon wedges

Directions:
1. Purée watermelon pieces in a food processor. Strain watermelon purée into large pitcher, pressing on solids in strainer to extract as much juice as possible. Discard any solids in strainer.
2. Add simple syrup, lemon juice, and grenadine to pitcher; stir to blend. Stir in gin.
3. Stir 3 cups of ice cubes into watermelon lemonade. Pour into tall glasses. Garnish with lemon twists or watermelon wedges, if desired.

Serves 6.

--KitchenMaus

Grilled Twinkies--A New Family Tradition?

Inspired by the Accidental Hedonist's angel food cake idea and the Twinkies Cookbook my husband gave me for my birthday, last weekend we threw a few Twinkies on the grill. They were quite tasty, actually. Crisp and warm on the outside, and gooey on the inside. They'd probably be great with some chocolate tucked in while grilling--a Twinkie s'more! Feast your eyes:

   

Stay tuned for more Twinkie culinary creations from KitchenMaus!

--KitchenMaus

Recipe Roundup: Grilled Goodness

Well, readers, it's the end of the week, the sun's finally found Seattle, and I'm ready to hit the patio and start grilling. For this week's Recipe Roundup I've selected some mouthwatering recipes for outdoor dining. Also, make sure to check back next week when we'll be featuring a daily recipe for spectacular 4th of July cooking. And, without further ado:

• Rip's Grilled Chicken Baste features lime, mustard, and tarragon, on Ruhlman.com
• Grilled Asparagus with Parsley Sauce has double the green, on Laylita's Recipes
• Miso-Glazed Tuna Kebabs take a Nobu spin, on Epicurious
• Shrimp Tikka comes with a side of mango chutney, on Epicurious
• Grilled Sweet Potatoes with Apples makes good use of foil, on Allrecipes
• The experts at Weber tell us how to make chili on the grill
• Grilled Eggplant and Goat Cheese Burgers take a veggie spin, on Better Recipes

Also, a special shout-out to the Accidental Hedonist for suggesting grilled angel food cake. Yum!

--KitchenMaus

The Ebelskiver Pan, the Cookware You Didn't Know You Needed

I first discovered (and blogged about) the ebelskiver pan last fall. Danish filled pancakes, oh my! But, with a small kitchen and too many single-use kitchen products already, I held back on buying one, convincing myself I could live without it. And let me tell you, I could, but that would be such a sad, sad life.

After coming across a few recipes recently, I decided to throw caution to the wind and plunk down $25 for a pan (really not that much, right?). Besides, breakfast has become a big event in our house, now that my one-year-old has got us on a schedule. Plus, he already gobbles down three or four blueberry pancakes in a sitting, so I was sure the ebelskiver would be a hit.

Now, let me tell you, I have only made ebelskiver once, but they are already an obsession in my house. After one bite, my husband maniacally declared: "You MUST make these EVERY DAY." My son had no problem downing four of them. My friend Chris, who didn't even get to try them, declared that I should quit my job and open a shop selling nothing but ebelskiver: "There would be a line around the block!"

My obsession? The infinite possibilities of this "single-use" pan. Sweet or savory? Fruit or chocolate? Plain or with powdered sugar? Pie fillings? International cheeses? Nutella?! For my first round I made a basic pancake batter and baked in a banana-vanilla yogurt filling. Amazingly delicious! With the last bit of batter, I mixed in some cinnamon and blueberries. They came out like little muffin bites!

The nitty gritty on this pan: You don't need any special recipes--you can just make pancake batter (from scratch or a mix) and fill them with fruit or jam, or whatever you have around. You do need butter, and I recommend precutting a bunch of tiny cubes of cold butter, and putting one cube in each indentation for each round. For one of my rounds, I decided to forgo the butter--after all, I'd already used butter, and the pan is nonstick. And while the pan did release the ebelskiver, they stuck just enough to make them a bit touchy to try to turn over. And really, all that butter is good for the soul, right? For turning, I recommend using chopsticks, one in each hand. Don't worry if your turning technique is a little sloppy--they seem to cook up just perfect anyway!

Well, I could go on and on about these fantastic little pancake puffs, but, I will leave you to ponder this delicious ("almost edible!") photo.

--KitchenMaus

Murray's Cheese Boot Camp or Bust

Dear Murray's Cheese,

You continue to torment me in your eastcoastness. I receive your periodic emails listing your amazing cheeses and your robust cheese curriculum. Each announcement of a new round of Cheese U Boot Camp wounds me just a little bit. Today's email was particularly hurtful, listing the following points:

• 3 days
• 48 different cheeses
• 3.3 pounds of cheese per person

I implore you, will you not take your Boot Camp on the road? We here in Seattle are in need of you. Also, my husband may leave me for New York City after your recent announcement of your new Bourbon and Cheese course. We have a young child, and let me tell you, he may never again be able to face a good hunk of Manchego, bearing the memory of his father's parting.

Please consider journeying to the Pacific Northwest. It is for the good of the people. Should you need shelter and hot coffee on your travels, I have a warm bed for you, and there's a Starbucks on the corner.

Yours in cheeseness,
--KitchenMaus

Recipe Roundup: Lots of Sweets, plus a Cherry Mojito

Hi readers! Welcome to the first edition of Recipe Roundup on Al Dente! This is a new weekly column where I'll be featuring a few yummy recipes from around the web. Guess I was in a sweets mood this week--I'll make sure to feature some savory recipes for you saltier folk next week!

• Sticky Bun Bread Pudding on Culinary Concoctions by Peabody
• Lemon Verbena Cupcakes on Culinary Concoctions by Peabody
• Crispy Waffles with Salted Caramel Coulis on Epicurious
• Coconut Cake with Mascarpone Frosting on Epicurious
• Super Simple Nutella Ice Cream on Chocolate & Zucchini
• Cherry Mojito on yumsugar

Enjoy! And add a comment if you've discovered a great recipe we should know about!

--KitchenMaus

Weekend Recipe: Beef and Andouille Burgers with Asiago Cheese

Dad may already have noticed you know your way around a burger, but how about going the deluxe route for Father's Day by serving up this juicy-spicy-smoky-cheesy take on an old grilling classic? He may just double your allowance next week...

This recipe was featured in the July 2001 issue of Bon Appétit.

Beef and Andouille Burgers with Asiago Cheese

Ingredients:
4 oil-packed sun-dried tomatoes, drained
1/2 cup mayonnaise
1 tablespoon whole-grain Dijon mustard

8 ounces andouille sausages, cut into 1-inch pieces
2-1/2 pounds ground beef (15% fat)
2 large shallots, minced
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon fennel seeds, crushed

6 large sesame-seed hamburger buns
6 1/3-inch-thick slices red onion
Olive oil
1 cup coarsely grated Asiago cheese

1 7- to 7-1/2-ounce jar roasted red peppers, drained

Directions:
1. Finely chop sun-dried tomatoes in a food processor. Blend in mayonnaise and mustard. Transfer to a small bowl. (Can be made one day ahead. Cover; chill.)
2. Finely chop andouille sausages in the food processor. Transfer to a large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
3. Prepare barbecue  to medium-high heat. Grill hamburger buns until golden, about 2 minutes. Transfer to a platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
4. Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.

Makes 6 servings.

--KitchenMaus

I Scream for Ice Cream...Sandwiches!

They beat me to it. Serious Eats always seems to know just what I'm thinking. As a follow-up to my recent popsicle post, I was all set to rave about the cuteness of the Tovolo ice-cream sandwich molds (in farm-animal shapes!). But, Serious Eats got there first.

However, I will leave you with some recipes worthy of the cuteness:

• Rachael Ray's brownie ice-cream sandwiches
• Tom Douglas's triple-chocolate cookie and strawberry ice-cream sandwiches
• Paula Deen's peanut butter and jelly ice-cream sandwiches
• Emeril's mocha ice-cream sandwiches with macadamia-nut chocolate-chunk cookies
• Gourmet's praline ice-cream sandwiches
• Gourmet's gingersnap and lemon ice cream sandwiches

--KitchenMaus

Serving Up Summer, One Popsicle at a Time

We here in Seattle, where the current daytime high temperature is 56 degrees F, have heard tales that the rest of the nation (more or less) is experiencing summer. We're told of heat waves and days where people actually see the sun. And while I'd hoped to write this post while lusting after an ice-cold popsicle, I instead dedicate the post to those of you chasing down the ice cream truck in your neighborhood. As for Seattleites, well, we can only dream...

And I do dream--of colorful popsicles in shapes of starbursts and rockets. Check out these super-cute popsicle molds:

• Tovolo shooting stars
• Tovolo rockets
• Cuisipro sailboats

The best part of making your own popsicles? You can make any flavor you want! When the sun does finally come out in Seattle, I think I'll try this recipe, recently featured on YumSugar (visit their site for step-by-step photos!):

Vietnamese-Style Coffee on a Stick

Ingredients:
1/4 cup sweetened condensed milk
1-3/4 cups water
1/4 cup freshly ground espresso

Directions:
1. Brew the coffee to a strong robust flavor, approximately 10 minutes if using a French press.
2. Pour the sweetened condensed milk into a separate bowl.
3. Slowly pour the hot coffee into the bowl with the sweetened condense milk. Stir.
4. Chill coffee and sweetened condensed milk mixture in the refrigerator until cool.
5. Strain the coffee, if needed.
6. Fill popsicle mold and place in freezer.
7. Once frozen, pop out of the mold and enjoy.

Makes 4 popsicles, depending on size of mold.

--KitchenMaus

Holy Giant Cupcake, Birthday Boy!

As you may recall, I recently looked into a few novelty cake pans while trying to decide what kind of cake to bake for my son's first birthday. In case you were wondering (I'm sure you were all on the edge of your seats), I decided to go with Wilton's giant cupcake pan.

As I tend to do when purchasing a product, I thoroughly read the Amazon customer reviews for the cupcake pan. This can be especially helpful with baking items since you may discover some great baking tips along the way. Several customers commented that the pan baked one side (the bottom part of the cupcake) faster than the other. I was worried about this, so I did a test run before the actual event. Turns out it did bake the bottom faster, but not so fast that there was any discernible difference in texture or moistness. So, we were good to go!

On my test drive, I frosted just the top, like a real-size cupcake. This was a big disappointment. Although it looked super cute, hello, who wants half the cake to have no frosting?! Is there even a point? So, for the big day, I went the extra mile and did up the bottom half in grand style. I used three frosting colors total! Green and white on the bottom, piped to look like one of those paper cupcake pan liners. On the top I piped a big swirl of blue frosting. I finished the masterpiece (if I do say so myself) with a sprinkling of Necco wafers--perfect for the giant concept. We even had an extra-large birthday candle to complete the effect.

The cake was a huge hit, and I'm glad I did it up right, even if my son will never remember it. I know of course though that next year's cake will have to be even better! I'm already on the hunt for new ideas--and I've got lots of time to make test cakes.

Dear readers--if you've got your own amazing pastry creation you'd like to share, send us a delectable photo and the baking story to go with it. I'll pick the most amazing one and post it on Al Dente for all to see.

--KitchenMaus

Bon Appétit: Keeping It Fresh

Despite my initial skepticism about the Bon Appétit makeover, I am here to say, for the record, I love the new Bon Appétit! It turns out that the makeover wasn't just skin deep--the May issue was bursting with great content. While it's still on news stands, grab a copy and check out these highlights today:

• "My Days of Whine and Roses," a hilarious feature on the devastatingly sad life of food critic Alan Richman (page 70)
• "Everyday Soufflé," this month's column from Al Dente favorite, Orangette (page 122)
• "The Raw Truth," for your dose of food politics (page 134)
• "Drinking Along the Danube," acknowledging what I've known for years--the Grüner Veltliner must not be ignored (page 138)
• Tips for enjoying the best local food while traveling (page 56)

Also, I would like to mention that the new BA has some seriously awesome food photography. Close up and vibrant. You can practically smell the char on the peppers on page 47. The featured cocktail on page 58, the Bicicletta, looks so refreshing that my mouth actually starts watering. Plus, I want those cupcakes on page 172!

As someone who's generally in it for the recipes, since the redesign, I find that I'm really reading the magazine from cover to cover, and especially loving the features and columns. Nice job, Bon Appétit! Now, give me a call and we'll discuss the wacky fonts starting on page 142...

--KitchenMaus

Mother's Day Recipes, Day 5: Orange Bread Barbados

I don't really know why this recipe is called Orange Bread Barbados, except maybe that it's so zingy and fresh it makes you feel like you're on a tropical isle. What I do know is that this is a tried-and-true recipe of my mom's, and a can't-miss component of a winning Mother's Day brunch. The bread smells divine while baking, and comes out as a dense, buttery, citrusy tea cake, perfect slathered with butter. Extra bread (if you have any!) is terrific toasted for breakfast or a quick snack. Enjoy!

Orange Bread Barbados

Ingredients:
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
1/4 cup butter, melted
1 egg, beaten
1 teaspoon grated orange zest

Directions:
1. Preheat oven to 350 degrees F. Mix together flour, sugar, baking powder, and salt. Set aside.
2. Warm orange juice to room temperature or above (this will keep the butter from resolidifying). Whisk in butter, then egg and zest.
3. Fold wet ingredients into dry. Pour into a greased loaf pan and bake for 30 minutes, until set and golden brown around the edges.

Makes 1 loaf.

--KitchenMaus

Raise a Scoop to Irv Robbins

I didn't know Irv Robbins. In fact, until today, I'd never even heard of him. But, I had heard his last name, as part of the dynamic duo of Baskin-Robbins. Despite not knowing him personally, when I read of his death earlier this week, I was sad. Though, he did live a good long life (90 years!) and clearly got to eat a lot of ice cream, which is a good way to live. Epicurious has a lovely article on him, worth checking out not just to learn that he was a pioneer of the franchise concept, but also to find out that the 31st flavor was chocolate mint and that there was once a flavor called 0031 Secret Bonded.

In honor of Mr. Robbins, I've been thinking about some of my favorite Baskin-Robbins memories from childhood:

• Saving up the little bubble gum pieces from my scoop of Pink Bubblegum and taking them home in a napkin to enjoy later--only to have my dog gobble them down instead (napkin and all).
• Enjoying the line of "international cream" flavors, particularly Chocolate Raspberry Truffle--with real bits of truffle!
• Picking out an ice-cream cake for Father's Day. I kept the little plastic hat decoration for years.
• Ogling the Daiquiri Ice container and marveling that ice cream could come in such a cool color.
• Tasting at least five different flavors before finally picking Chocolate Mousse Royale every time.

Your turn! Add a comment and share your favorite Baskin-Robbins memories. Also, check out these Baskin-Robbins fun facts!

--KitchenMaus

Celebrate Cinco de Mayo with a Watermelon-Cucumber Margarita

While I do enjoy a really good classic Margarita, I also love to try out unique and fruity variations found on some bar menus, or mix up something interesting at home. Tonight I'm hoping to toast Cinco de Mayo with one of these Watermelon-Cucumber Margaritas, featured in the July 2007 issue of Bon Appétit. Olé!

Watermelon-Cucumber Margaritas

Ingredients:
1-1/2 cups 1-inch chunks of watermelon (without rind)
6 (1/8-inch-thick) slices English hothouse cucumber
15 large fresh mint leaves
1/2 cup 100% blue agave silver tequila
1/4 cup fresh lime juice
3 tablespoons Simple Syrup (see note below)
1 tablespoon Cointreau or other orange liqueur
2 cups ice cubes, divided
2 small watermelon triangles, each skewered with 1 cucumber round (for garnish)
2 fresh mint sprigs (for garnish)

Directions:
1. Place first three ingredients in a medium bowl. Press firmly on solids with a muddler or the back of wooden spoon until mashed. Mix in tequila, lime juice, Simple Syrup, and Cointreau, then 1 cup ice. Stir to blend well.
2. Strain into a large glass measuring cup. Divide remaining ice between two tall glasses. Pour Margarita mixture over. Garnish with watermelon skewers and mint sprigs.

Serves 2.

Note: To make your own Simple Syrup, stir together one cup sugar and one cup water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer about three minutes, until sugar is dissolved. Cool before using.

--KitchenMaus

Who Can Say No to Novelty?

Just when I thought things couldn't get any cuter over at Norpro, they now have several baking pans I'm eying (and yet have no practical need for, but that's not really the point...). Check out the:

• Cakesicle pan
• Mini donut pan
• Mini cheesecake pan
• Mini popover pan (!!)

As a lover of all things bundt, and the many fantastic shapes those cake pans come in these days, I'm a sucker for these novelty baking items. Plus, my son's first birthday is coming up soon, and I've got to pick a cute and tasty way to commemorate the event. Do I smell cakesicles...? Or, maybe a giant cupcake?!

Readers, do you have a novelty pan you can't get enough of? Or, is there one you've been wishing a manufacturer like Norpro would produce? Add a comment and let us know!

--KitchenMaus

My, Oh Pie

Had I known earlier that this weekend is the National Pie Championships and the Great American Pie Festival, I would be in the sunny state of Florida today. And, the impending arrival of snow in Seattle (in April!), makes me think I really missed the boat. Here's the dish on this three-day pie extravaganza (courtesy of the American Pie Council website):

• Amateur entrants can enter into 1 or all 15 flavor categories
• Pies entered in the Professional Division are entered in the following categories; apple, fruit and berry, Crisco classic chocolate, citrus, Crisco classic cherry, open cream, open, and nut
• Best of Show prize for the Amateur and Professional divisions includes $5000
• Commercial entrants can participate in 22 categories, including: apple, blueberry, fruit and berry, open cream, citrus, open, nut, and chocolate, plus the new raisin category
• Junior chefs, ages 14 to 17, who win their division get a $1000 gift certificate to the Chef Depot
• Pies are judged on appearance (pre-slicing, after-slicing), taste (flavor, mouthfeel, crust, aftertaste), overall impression, and creativity
• And, I saved the best for last: Anyone can enter to be a judge

Past winning pies include:

• Strawberry Cream Delight Pie
• FunkyMonkey Pie
• Appealing Apple Caramel Pie
• Lemon Lime Meringue Pie
• Crisco Classic Cherry Cherry Bang Bang Pie

Readers, two questions for you:

1. Have you ever entered a pie competition?
2. What's your favorite pie?

My answers: Yes! We once had a pie competition at Amazon.com. And favorite pie: strawberry-rhubarb, with lemon meringue, key lime, and banana cream following close behind. Honorable mention to huckleberry.

In honor of the pie championships and all those hard-working pie bakers, make sure to eat some pie this weekend! I know I will!

--KitchenMaus

p.s. Check out these fabulous pie fun facts.

Living the American Dream

For years now I've had a love affair with diners. And, while I do enjoy pretty much any old diner with retro attitude, what I really lerve is the real deal--the prefab dining car with a counter and stools, and stainless steel so shiny you can see it a mile away. Sit me down there, pour me a tall chocolate Coke, and serve up some pie à la mode!

Since about 2001 I've entertained the notion of writing a book on classic diners. During my "vacation" after the dot-com bust, I scoured the web and made an authoritative listing of all existing classic diner cars, broken down by region. My original intent was to do a road trip and chronicle the foods, designs, and cultures found at these places. Thoughts of money and cholesterol held me back, and then, alas, Amazon.com came calling. So, now I just enjoy the diners on vacations, working them into the roads we travel.

This morning I thought I'd check in on the American Diner Museum website and I discovered that they list classic diners that are for sale. How cool is that? I could just buy a diner (with my spare lunch money), ship it off to Seattle, and set up shop. I'm ready to live the American Dream! In fact, I'm kind of eying the Sunrise Diner in Pennsylvania. Seriously--check out the slide show and tell me that wouldn't be cool!

Got a favorite classic diner in your area? Add a comment and tell me about it! I'll stop by next time I'm in your neck of the woods.

--KitchenMaus

p.s. Check out this cool diner blog. And don't miss Diner City.

Midweek Happy Hour: Basil Vodka Gimlets

Go ahead, let in a little bit of spring, even if it's still cold in your neck of the woods. This tart and herby take on a gimlet should help! Make the basil-lemon syrup ahead of time, and enjoy the cocktail through the weekend. You'll have extra syrup, so pour it over sorbet, let it soak into some fresh pound cake, or add it to any number of other cocktails. The recipe comes from the July 2007 issue of Gourmet.

Basil Vodka Gimlets

Ingredients:
4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
4 cups water
2 cups sugar
9 (4- by 1-inch) strips lemon zest
3/4 cup vodka
3/4 cup fresh lemon juice
1 cup ice cubes

For garnish: Fresh basil sprigs; lemon zest strips

Directions:
1. Make the basil-lemon simple syrup: Bring basil, water, sugar, and lemon zest to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on it and then discarding solids.
2. In a pitcher, stir together 1 cup of cold basil-lemon simple syrup, the vodka, the lemon juice, and the ice cubes. Strain into 8- to 10-ounce glasses half filled with ice. Garnish with fresh basil sprigs and strips of lemon zest.

Makes 6 drinks.

--KitchenMaus

Cupcake Week: My Kind of Celebration

All week on The Martha Stewart Show, Martha has been celebrating cupcakes. While I feel that every week should be Cupcake Week, this may be the Spring Break of Cupcakes. Cupcakepalooza? Fiesta de la Cupcake?

Anyway. I'm excited about the recipes, and frankly, I can't stop ogling the luscious cupcake photos. I'm also thrilled to see a recipe from my favorite Seattle cupcake expert--Jennifer Shea of Trophy Cupcakes. Not to mention that hers is a cupcake version of s'mores--genius, I tell you!

Which cupcake do you want most?

• Hi-Hat Cupcakes
• Coconut Cupcakes
• April Fool's Cupcakes: Corn-on-the-Cob Cupcakes
• Meyer Lemon-Raspberry Cupcakes
• Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
• Mexican Chocolate-Pudding-Filled Cupcakes

Ready for some cupcake ogling of your own? Check out Martha's Cutest Cupcake Contest, with more than 1,700 cupcakes so far!

--KitchenMaus

Batter Up!

With opening day right around the corner, Al Dente readers might want to start their mouths watering by dreaming about all that great food available at baseball stadiums these days. It's no longer just peanuts and Cracker Jack! At Seattle's own Safeco Field, I can't miss the barbecue and Dippin' Dots whenever I attend a game. Here are a few other tasty treats found around the country:

• Barbecue stuffed baked potato (Houston)
• Shrimp tacos (San Diego)
• Cuban sandwich (Tampa Bay)
• 40-clove garlic chicken sandwich (San Francisco)
• Crab cake sandwich (Baltimore)

What unique treats do you eat at your stadium? Add a comment and let us know!

--KitchenMaus

Easter Eats: Green Salad with Orange, Fennel, and Asparagus

This salad, with its bright green asparagus, zesty orange slices, and crunch of fennel, sounds absolutely delightful for a spring dinner. It would be lovely paired with Monsieur Hulot's Garlic and Herb-Crusted Lamb. Try it also with blood oranges, for an extra burst of color. The recipe comes from Epicurious.

Green Salad with Orange, Fennel, and Asparagus

Ingredients:
2 tablespoons white wine vinegar
1-1/2 teaspoons whole-grain mustard
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon finely grated orange zest
1 pound thick asparagus, ends trimmed
3 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed baby salad greens
1/3 cup fresh chives, finely chopped

Directions:
1. In a small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
2. In a large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in a colander, then rinse under cold running water until cool. Thinly slice on the diagonal and transfer to a large bowl.
3. Cut peel and white pith from oranges. Working over a medium bowl, cut between membranes to release segments. Add segments and any juice from the medium bowl to the large bowl of asparagus; squeeze juice from membranes into dressing and whisk to combine.
4. Add fennel and then salad greens to a large serving bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.

Serves 10.

--KitchenMaus

Midweek Happy Hour: Apple Soju Cocktails

Looking for a little something different to add some kick to your Wednesday? Try one of these refreshing apple cocktails. The unique flavor of the soju will have everyone guessing what kind of elixir you've dreamed up. This recipe appeared in the November 2007 issue of Gourmet.

Apple Soju Cocktails

Ingredients:
1 Pink Lady or Granny Smith apple
2 cups soju or sake
5 cups chilled tonic water (40 fluid ounces)
8 lime wedges

Directions:
1. Cut apple into matchsticks with an adjustable-blade slicer fitted with a 1/4-inch julienne blade, discarding core. Put matchsticks in a pitcher and stir in soju. Let macerate, covered and chilled, at least 30 minutes and up to 2 hours.
2. Fill 8 (12-ounce) double Old Fashioned glasses with ice. Strain about 1/4 cup soju into each glass, then add some apple pieces to each glass. Top off drinks with tonic and serve with lime wedges.

Makes 8 cocktails.

--KitchenMaus

Easter Eats: Poached Egg Brioche

With Easter coming up this weekend, we here at Al Dente are talking recipes, Peeps, and how to eat a chocolate bunny. Check in every day this week and get a new recipe to try this Sunday. This recipe is currently featured on Epicurious and originally comes from entertaining guru Colin Cowie. Epicurious users gave it a 4-fork rating, and it's a simple and delicious centerpiece to your Easter brunch. For tips on poaching eggs, check out this informative video. For foolproof poaching, you might want to pick up a classic egg poacher or one of the new silicone poach pods.

Poached Egg Brioche

Ingredients:
12 large eggs (or 24 small eggs)
12 brioche slices, lightly toasted
12 thin slices Canadian bacon or smoked ham
12 slices tomato (from 2 to 3 tomatoes)
12 thin slices red onion (from 1 medium onion)
3/4 cup grated Cheddar cheese (about 3 ounces)
3/4 cup grated Swiss cheese (about 3 ounces)
Paprika for garnish (optional)

Directions:
1. Preheat broiler. Line a 13-by-9-inch baking dish with aluminum foil.
2. Over high heat, bring a large pot of water to boil, then reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Poach until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, carefully transfer to paper-towel-lined plate to drain. Poach remaining eggs, 4 at a time.
3. In baking dish, place 12 brioche slices. Top each with 1 slice Canadian bacon, 1 slice tomato, 1 slice onion, and 1 (or 2 if using small eggs) poached egg. Sprinkle each with 1 tablespoon Cheddar and 1 tablespoon Swiss cheese. Broil until golden brown, about 3 to 4 minutes. Sprinkle each egg with paprika and serve immediately. Can be prepared in advance and placed under broiler for 3 to 4 minutes before serving.

Serves 12.

--KitchenMaus

Blasting Off with the Batter Blaster

Since Spanno's November post on the Batter Blaster, and the ensuing comments, I have had an unnatural curiosity about this product. Lucky for me, Sir Spanno located a can of this genius/heresy (you pick) and brought it to me for testing. My first comment? "Six dollars?! You can make a batch of pancakes from scratch in five minutes and it probably costs less than a buck." (For you mathematicians, Batter Blaster economics breaks down to approximately 21 cents per 4-inch pancake.) Now, as mom to a busy nine-month-old maus, I will admit to being quite the lover of convenience, but convenience for something so simple seem did indeed seem a little ridiculous. So, the question remained, would the fun novelty of the product pay off? And, of course, how would pancakes from a can taste?

With BabyMaus in his highchair eating Cheerios, I readied myself for my first round of testing. Skillet on the stovetop heating at medium-high according to directions on can? Check. Spatula? Check. Ready-made pancake batter in a can? Check. After shaking the can vigorously, as directed, I squeezed out my first dollops of batter. Very good, going well. As they started cooking I noticed large bubbles, approximately the size of a dime, floating to the top. Hmmm. Unusual. These were followed by tiny little bubbles all across the surface, much smaller than your average pancake bubbles. The pancakes looked lacy, and somewhat like the surface of the moon.

After flipping, finishing cooking, and then removing them to a plate, I was ready to taste. Without syrup, I took my first bites. Immediate reaction--hmmm, strange texture. The laciness was weird, and the overall quality was, well, a tiny bit rubbery. I would classify the taste as "not unpleasant, and definitely pancakey." Though, after a few bites I began to wonder about a slight sweet off-taste. Not prohibitive, necessarily, but also not really desirable to my palate.

As many pancake aficionados will tell you, never judge the first pancakes out of the pan. So, I made rounds two and three. Round two did not go according to plan. The medium-high heat seared the pancake too quickly, so I flipped it fairly soon, and turned the heat down to medium. Round three went similarly, and this time I turned the heat down to medium-low. In these two rounds, similar bubbliness occurred, but the overall pancake remained denser than the initial cakes. The rubbery texture was still present, as was the off-taste (plus a mild amount of over-browning due to the heat issues). I tasted all the rounds with syrup, and I will say the pancakes were quite improved. The maple really masked the off-taste, and I could pretend I had made them from scratch, perhaps overmixing my handmade batter so it ended up too stiff, imparting the slightly rubbery texture.

Now, for the last test, the non-chef and probably target consumer, my husband, LegoMaus. His comments: "Mmmm. Hmmm. They're very good. They're sorta thinner, firmer, and crispier. They're not like your big, fluffy buttermilk pancakes. They'd be good wrapped around a sausage, like pigs in a blanket. I like them."

Despite LegoMaus's sign off on the product, I will conclude that this is not a product I would buy again, even for the novelty. I will give that if you truly want to make just one or two pancakes, it could come in handy. But really, who ever eats just one or two? And what's so bad about having leftovers? Toasting a leftover pancake is quicker and tastier than squirting one out of a can. And as long as I'm the pancake maker in the house, I like my pancakes homemade.

--KitchenMaus

Another Reason to Celebrate

In case you're not already it's giddy it's Friday, or getting a jump on eating and drinking green stuff, you'll probably want to know that there's even more reason to celebrate today: It's National Potato Chip Day. Yes, every March 14 this day rolls around, giving us another excuse to eat more chips.

Of course, it's also an opportune day for a history lesson. Did you know that the original recipe is credited to a certain chef George Crum, way back in 1853? Of course, the crisp chips show up here and there in cookbooks prior to this date. but it's still nice to celebrate Chef Crum's achievement in popularizing this essential snack food. Also, somewhere along the way I read that chips were first sold in a grocery store in 1895.

Now that this "holiday" is on my calendar, I feel it's my duty to honor it. I'm already trying to decide what kind of chips to get for lunch. My old favorite, sour cream and onion? Or, a recent love, Kettle salt and pepper?

What are your favorite potato chips and how will you celebrate this special day? Let us know!

--KitchenMaus

What to Cook This Weekend: Quick Raspberry Charlotte

Is it spring in your neighborhood? Yep, me either. But, let's pretend it is. This light and luscious recipe from Gourmet should help.

Quick Raspberry Charlotte

Ingredients:
7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1-1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream

Directions:
1. Layer ladyfingers in a 7- to 8-inch soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
2. Purée raspberries with water, sugar, and lemon juice in a blender until smooth.
3. Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
4. Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
5. Serve charlotte with remaining raspberry sauce.

Serves 6.

--KitchenMaus

Did Somebody Say "Peep"?

If you are reading this post, you are losing precious time to get your Peeps in order. Deadlines fast approach to enter your local Peep contest. If you need inspiration, check these works of PeepArt out:

• Sunday Source Peeps Diorama Contest
• The Day Peeps Gone Wild Contest
• Diorama documentation at peepscontest.blogspot.com (don't miss the Peeptini recipes at this site!)

Also, pretty much everyone has seen this site before, but just in case you haven't, check out the important scientific studies being done on Peeps. If you're worried about such studies being performed on Peeps, be assured that there's a movement to ban Peep research.

Last, but not least, if you're a Peep eater and not a Peep dresser-upper, you may be interested in hatching your own Peep from its milk chocolate egg.

Happy Peeping!

--KitchenMaus

Honey Is the New Caramel

In my household I'm usually the one on the cusp of culinary trends. But, this one goes to my husband. Last week, as I was telling him with exuberance and fascination about the new honey latte at Starbucks, he said, "Hmmm, it seems like honey is the new caramel."

I thought about this for a bit. It seems like in the last few years beverage choices and dessert menus were rife with caramel and dulce de leche flavors. Now, not only is there the new honey latte (which, BTW, is fantastic), but there is also the limited-edition Häagen-Dazs Hawaiian Lehua honey and sweet cream ice cream (even more fantastic--try it with fresh strawberries). And then, on Saturday night we went to our favorite restaurant, Veil, and for dessert, what do you suppose arrived? Frozen honey mousse!

Now, I am not by nature a honey enthusiast. I've never been that person drizzling honey all over my peanut butter sandwich, fresh scone, or morning toast. But, I must say, after my recent forays into the land of honey, all I can say is: Bring it on.

Plus, did you hear that honey beat cough syrup in a recent medical research smackdown?

--KitchenMaus

p.s. Thanks for the headline, honey.

Ode to a Girl Scout Cookie

Every year I am driven to distraction by Girl Scout cookies. This year my obsession gave way to inspiration. And so I give you haikus celebrating some of my favorites. Enjoy!

Thin Mints
That minty freshness
Paired with chocolatey goodness
I ate the whole box

Tagalongs
Peanut and chocolate
Always the perfect combo
Tag along with me

Samoas
Coconut splendor
Chocolate-caramel heaven
Get in my belly

Have your own cookie haiku? Share it with us in the comments section.

--KitchenMaus

Magazine Makeover: Bon Appétit

Last month when my copy of Bon Appétit arrived in the mail, I hardly recognized it. The whole look and feel of the magazine has gone through a major redesign. The new masthead is now in a lowercased font (shocking!), and this crosses over into the inside too, where titles of articles and recipes are also lowercased. The inside of the magazine also seems to have a bit of a personality disorder, with different fonts employed in different areas. Also, the editors use backslashes in quite a number of places, including at the end of section headers (example: "MAIN & SIDES/"). And I'm seeing more abbreviations, such as "apps" instead of "appetizers."

Overall, the look is much more playful than the classically styled old look. It also seems to be borrowing a lot from the internet world, with its crazy fonting (yes, I like that as a verb today) and backslashing. I dunno, maybe it will grow on me, but right now, I'm having a little trouble with it all. If I wanted to read recipes and food articles on the web (and I do), then I would read Epicurious (and I do). It feels almost like they've taken the pearls off a classy magazine, and replaced them with some fashion jewelry from the mall. Luckily, you and I both know not to judge a book by its cover, right?

Is it just me? Am I too much of an editor? Does the general public care about fonts and lowercasing? Did you even notice? Add a comment and let me know what you think about the redesign.

--KitchenMaus

What Color Is Your Fiesta?

Now that I know all about your KitchenAid color horoscope, what I want to know next is: What color is your Fiesta? Here's the all-telling questionnaire:

1. I own no Fiesta tableware, and am not interested in owning any
2. I own no Fiesta tableware, but wish I owned X color(s) (Please comment on desired colors)
3. I own no Fiesta tableware, but I would if it came in X color(s) (Please comment on color(s) you wish they manufactured)
4. I own one color (Please comment on color choice)
5. I own 2+ colors and like to mix and match (Please comment on color combos)
6. I own 2+ colors and like variety--a different color each day (Please comment on color selection)

Fiesta is somewhat of a cult fan club, and with good reason. The look is classic Art Deco and the current color lineup includes 14 shades. More than 30 have been produced over the years. And, did you know they are currently celebrating their 75th anniversary? Congratulations Fiesta!

As part of their year of celebration, they recently announced that they'll be offering a limited-edition anniversary product. They will unveil it at the International Home & Housewares Show in March. In addition to this special item, at the show they will also showcase a new color for their full dinnerware line.

Look for more news on the Fiesta anniversary products right here on Al Dente as our editors travel to the International Home & Housewares Show March 16 to 18 and report back. And, stop by the Amazon Fiesta Store to enjoy the rainbow, whether you're a #2, a #5, or just want to check out the latest pieces when they're released.

Don't forget to add a comment about your Fiesta passions/desires/habits/needs/dreams. I'm ready to analyze!

--KitchenMaus

What to Cook This Weekend: Oven-Baked Mushroom Risotto

This is my new favorite recipe! My friend Lea made it for me last week--it was so simple and tasty. I can't wait to have it again. Oven-baked risotto is a great weeknight recipe since it doesn't require the constant stirring of a classic risotto. Note that you can leave out the mushrooms for a plain version, or add other ingredients (did someone say butternut squash?) to mix things up. Also, if you didn't notice, this recipe is vegan. However, if your cheese-loving heart so desires, you can add a sprinkling of Parmesan at the end. Though, really, it doesn't need it.

Oven-Baked Mushroom Risotto

Ingredients:
1 ounce dried mushrooms, such as porcini (or substitute fresh mushrooms of your choice)
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
3/4 cup Arborio or Carnaroli rice
1/4 cup dry white wine
1/2 cup vegetable stock
1-1/2 cups boiling water
Salt and pepper to taste
Chopped parsley (optional garnish)

Directions:
1. Preheat oven to 425 degrees F.
2. Reconstitute mushrooms in a bowl of hot water. When soft, drain and chop. Set aside.
3. In an oven-proof pan (not too shallow), sauté chopped shallots in 1 tablespoon olive oil until translucent. Add chopped mushrooms and sauté briefly. Add rice and sauté about a minute, coating thoroughly.
4. Add white wine, stock, and boiling water. Bring to a simmer. Add salt and pepper to taste.
5. Cover pan and place in oven. Cook for 20 to 25 minutes, until rice is done.
6. Stir in remaining 1 tablespoon of olive oil before serving. Garnish with parsley, if desired.

Serves 4.

--KitchenMaus