Video: Unexpected Twists On Comfort Foods

From Denny: Exuberant and creative Chef George Duran does low-fat panko crumb baked chicken that tastes like fried chicken without all the calories, a wonderful stuffing that you can also serve as a corn muffin and a tiramisu done with, drum roll please, twinkies! Really. Apparently, he dialed back on the sugar in other areas for the recipe since we all know the twinkies carry a lot of sugar. Chef thought this was an easy intro to making tirimisu for those who unfamiliar and intimidated by it. Using a familiar ingredient is a great way to bridge the gap in culture.

Recipes are from CBS and follow the video. Enjoy!



GUILTLESS OVEN-FRIED CHICKEN


Prep: 10 minutes

Bake: 20 minutes

Yield: 4 servings


Ingredients:

1 cup low-fat mayonnaise

1 Tbsp garlic powder

1 Tbsp paprika

1 tsp chili powder

3 Tbsp water

Kosher salt or table salt and freshly ground pepper, to taste

4 chicken thighs, skin removed

Nonstick cooking spray

2 cups panko (Japanese-style bread crumbs)

Directions:

Preheat the oven to 350 degrees F. In a large bowl combine the mayonnaise, garlic powder, paprika and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture.

Lightly coat a nonstick baking sheet with cooking spray. Pour the panko onto a plate. Toss the chicken thighs, one at a time, in the crumbs to completely coat. Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once.

ROSEMARY-GARLIC MASHED POTATOES

Prep: 15 minutes

Cook: 20 minutes

Roast: 45 minutes

Yield: 8 to 10 servings


Ingredients:

1 bulb garlic

1-1/2 teaspoons extra virgin olive oil

3 pounds russet potatoes, peeled and cubed

Kosher salt or table salt

1-1/2 cups whipping cream

3 sprigs fresh rosemary

1/2 cup butter (1 stick), at room temperature

Freshly ground black pepper

Snipped fresh rosemary (optional)

Directions:

Preheat the oven to 400 degrees F. Cut the top off the garlic; wrap the bulb in foil, leaving the top cut edge exposed. Drizzle with the olive oil. Roast for 45 minutes or until the garlic is soft and caramelized. Set aside to cool.

Meanwhile, in a medium pan cover the potatoes with water and add a big pinch of salt. Bring to a boil over high heat. Lower the heat to medium and simmer about 20 minutes or until the potatoes are tender; drain well.

While the potatoes are cooking, warm the cream and rosemary in a small pan over low heat. Strain out the rosemary.

Put the hot potatoes through a ricer into a large bowl. Squeeze in the roasted garlic and add some of the warm cream. Mix well. Add the butter; mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.

CORN BREAD MUFFIN STUFFING

Prep: 15 minutes

Cook: 15 minutes

Bake: 45 minutes

Yield: 8 to 10 servings


Ingredients:

2 Tbsp extra virgin olive oil

2 (4-ounce) hot Italian sausages, casings removed

1 cup chopped carrot

1 cup chopped celery (2 stalks)

1 cup chopped onion (1 large)

Kosher salt or table salt and freshly ground black pepper

1/2 cup snipped fresh sage

4 (4-ounce) corn muffins

3 eggs

1/2 cup chicken stock or broth

Nonstick cooking spray

Directions:

Heat the oven to 350 degrees F. In a skillet heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook about 5 minutes or until browned and cooked through, breaking the meat into small pieces with a wooden spoon. Drain on a plate lined with paper towels; set aside to cool. Wipe excess fat from the pan with paper towels.

In the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the carrot, celery, and onion. Season with salt and pepper; add the sage. Cook about 10 minutes or until the vegetables are soft. Set aside.

Crumble the corn muffins into a large bowl. Add the cooled sausage and the vegetables. Add the eggs and ¼ cup of the chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry. Coat a 2-quart ovenproof baking dish with nonstick cooking spray. Put the stuffing in the dish and bake for 45 minutes to 1 hour or until the top is browned and crispy.

TWINKIE TIRAMISU

Prep: 15 minutes

Chill: 2 Hours

Yield: 6 to 8 servings

Ingredients:

8 cream-filled sponge cakes (recommended: Twinkies)

1 cup unsweetened brewed espresso or strong coffee

1-1/2 cups whipping cream

1/3 cup sugar

2 (8.75-ounce) packages mascarpone cheese, at room temperature

10 vanilla water cookies, crushed, and 5 chocolate wafer cookies, crushed (optional)

Directions:

Cut the sponge cakes in half lengthwise and fit the bottom halves into an 11*7*1 ½ -inch pan. Drizzle with ½ cup of the coffee.

Whip the cream and sugar to soft peaks. In a large bowl, whisk the mascarpone a bit to loosen it; fold in the whipped cream. Pour half the mixture over the sponge cakes; drizzle with the remaining coffee. Spread mascarpone mixture evenly over the sponge cakes.

Sprinkle crushed vanilla wafer cookies over mascarpone mixture. Or, if desired, gently place several different sized round cookie cutters on the surface of the mascarpone mixture. Carefully sprinkle the crushed vanilla wafers into a few of the cookie cutters and the crushed chocolate wafers into the remaining cutters. Gently remove cookies cutters. Lightly cover and refrigerate at least 2 hours before serving.

Chocolate Heaven

Image by rachel is coconut&lime via Flickr

From Denny: This video was done for the last Christmas season and featured editor Dede Wilson from Bon Appetit magazine. Lots of great recipes here for any time of the year for a chocolate lover! A quick to mix up macaroon with a wonderful bittersweet chocolate sauce to drizzle over them and many more.



THE RECIPES

Ambrosia Macaroons

These cookies use the flavors of ambrosia -- the South's favorite sweet salad -- in a new way, adding finely-grated orange peel to classic coconut macaroons, and then drizzling them with bittersweet chocolate for a festive finish.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 oz sweetened flaked coconut (about 6 cups firmly packed)
6 oz bittersweet chocolate, melted

METHOD

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Bittersweet Chocolate Sauce

INGREDIENTS

6 oz bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/3 cup heavy whipping cream
2 tablespoons Armagnac, Cognac, or other brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

METHOD

Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Re-warm over low heat before using.


Devil's Food Cake with Peppermint Frosting

This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center.

INGREDIENTS

Cake


2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting


2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract

METHOD

Cake:

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate Ganache:

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream:

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting:

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

Orange Scented Brownies with Dried Cranberries, Pistachios and Ginger

INGREDIENTS

1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 oz unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 oz high-quality white chocolate (such as Lindt or Perugina), chopped.

METHOD

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
Using electric mixer, beat eggs, sugar, brown sugar, and coarse salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.

Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day.

Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.

All recipes from CBS.

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Video: FancyFrench Toast

From Denny: Who does like French Toast? At our house we like it with lots of cinnamon, some cloves and vanilla extract in the batter. We use French bread cut thick here in Louisiana, sometimes other artisan breads.

This lady uses a shot of whiskey in her batter in place of the vanilla extract. She also suggest many different kinds of toppings like candied apples or rhubarb. She uses challah bread instead of traditional French bread. Take a look!

For the recipes on their site, go here.


Watch CBS Videos Online

Video: Fat Tuesday Gumbo At Home

From Denny: Southern Living Magazine demos Louisiana sausage and chicken gumbo and crawfish etoufee. The key to a good gumbo is a good roux: equal parts oil and flour. Cook it until it is really dark like the color of milk chocolate, about 25 minutes over medium heat.

For the article: You Thought You Knew Mardi Gras Foods? where they list all the recipes in the video, go here.


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Chocolate Past And Present

From Denny: Fun video about the history of chocolate when chocolate was often consumed as a meal rather than as a snack. Wow! Fun to watch how our Colonial Early American ancestors used to hand-roll and grinding on a board at a 45-degree angle they crushed the cocoa beans to make their early morning chocolate drink. It isn't the hot chocolate as we know it today. Even the Revolutionary War soldiers drank this chocolate in the morning as we drink coffee today. Then the video moves on to famous chef Jacques Torres discussing wonderful chocolate trends of the future. Cool informative video!


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