Caramel Slice

If Belinda Carlisle sang a song about baked goods this would be the goods. Otherwise known as a Millionaire's Shortbread this is heaven. I'm calling it a caramel slice because this is more about the caramel than the shortbread. It features as prominently as the shortbread does and it's lightly salted flavour makes it a bit different to your usual Millionaire's Shortbread, but different is good. If I want to show someone I like them I will make this for them as it isn't the quickest to make. The components in themselves take little effort to make but having the patience to assemble everything is the real work. I actually found the recipe for the caramel and the shortbread separately in a book called Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan. Published in the US and the UK so I'm not being biased. Each part broken down here:

Shortbread

1 cup/8 ounces/225 g cold unsalted butter, dices, plus extra tsp softened for greasing

1/2 cup / 3 1/2 ounces /100 g caster sugar

2 cups / 8 1/2 ounces / 250 g flour

Pinch of fine sea salt

1/4 tsp fleur de sel (if making a sweetshortbread on its own then you can sprinkle with demerara sugar instead)

Line a 25 cm x 15 cm (ish!) tray with greaseproof paper making sure that it comes all the way to the top of the tin and use the extra teaspoon of butter to lightly butter the tin.

Combine the cold butter and sugar in a bowl and if you have a mixer, using a paddle attachment, mix on low speed for 15 seconds. If all you have is elbow grease (like me) they mix the two together until combined. Add both the flours and a pinch of salt and mic again until the dough comes together (if using the machine this will take about 3 to 5 minutes on low speed).

Form the dough into a ball and, on a floured surface, roll in out about 1 cm thick rectangle. Gently place the dough into the tin and pat it out until lit even fills the tin. Using a fork, prick the dough all over, right through to the tin.

Refrigerate the dough for 1 hour and preheat the oven to 150 C/300 F.

Take the dough from the fridge, and sprinkle with the fleur de sel and place the tin on a baking sheet. Bake until the shortbread is just firm in the center and beginning to colour, about 40 minutes. Take it out of the oven and let it cool in the tin. Please note that the shortbread is wonderful on it's own if that's as far as you care to go this time around.

On to the caramel...

Salted Caramel

1 1/4 cups / 9 ounces / 250 g caster sugar

1/2 cup / 4 ounces / 115 g salted butter, diced

1 cup / 250 ml whipping cream

Pinch of salt

Combine the butter and sugar in a deep, heavy saucepan over medium heat. It is easier if you use a silver based pan as that way you can see the caramel turning colour, this is not so easy with a black non-stick pan. Stir to mix and cook, stirring occasionally, until the butter and sugar caramelize, 10 to 15 minutes. The sugar and butter will go through several stages. First it will look like a flour and butter roux, then it will appear curdled and then the butter will leak out of the sugar mixture. Don't worry: it will all come together in the end!

While the caramel is cooking, pour the cream into a saucepan and bring to the boil over a medium heat. Remove from the heat and set aside.

Keep stirring the butter and sugar mixture, watching carefully as it begins to caramelise and remembering that the heat in the pan will continue to cook the caramel once it is removed from the burner. You want a rich, dark caramel colour, but you don't want to burn the mixture. When the caramel reaches the right colour, remove the pan from the heat and slowly and carefully pour in the cream; the mixture will bubble and spit. When the caramel stops bubbling, return it to low heat and cook for 5 minutes, stirring to dissolve the caramel in the cream. Remove the pan from the heat and let the caramel cool in the pan. It may be wise to leave this overnight, if you have the time. Alternatively, let it cool for about 45 minutes then poor it directly onto the shortbread and leave it to set overnight.

When the caramel is set (be warned, it will always be slightly runny rather then a stiff fudge-like consistency you often get with a millionaire's shortbread) you can finish it off with the chocolate topping:

Melt 200g of the finest milk chocolate you can get your hands on - or if you prefer it slightly richer you can up the cocoa - in a bain marie and smother over the caramel. Leave this to set until the chocolate is hard and then here comes the only hard bit of this:

To cut the chocolate squares take a bowl of boiling water and a sharp knife. Gently cut straight lines in a sawing motion rather than just applying pressure as this will cause the chocolate to crack in uneven shards and wont look as pretty. Continue in the same method - you will need to dip you knife in the boiling water from time to time to help it through the chocolate.

Once they are cut into squares lift them out all together using the greaseproof paper as a handle and share with friends. They will like you for it.

Fish Pie

As I become more and more fed up of these winter months the more and more I've turned to comfort food. Great for my tummy, not so great for my scales. After a foray into the world of mac and cheese I thought it best to reign it in a little and move towards the healthier realm of comfort food. This pie is like a warm duvet washed in lenor's new fragrance of fish pie. You can vary what goes on in these a lot but I like to have some kind of shell fish, some kind of white fish and some kind of greenery. The sauce and topping I think you should stick with as it really does work. As the topping is crumbs you can serve with carbs but I would recommend some leeks as they go really well with the vermouth, some carrots would also look pretty here.

Ingredients:

600 g haddock cut into 3x3 inch segments (I use un-smoked, un-dyed)

250g cooked and peeled prawns

375ml skimmed milk

1 1/2 tbsp plain flour

2 tbsp unsalted butter (plus extra for cooking crumbs in)

1 bay leaf

2 cloves of garlic, mashed

2 tbsp vermouth

3 pieces of bread blitzed into breadcrumbs

1 lemon - finely grated rind only

2 tbsp chopped flat leaf parsley

large handful of grated Parmesan

Bag of spinach, washed

seasoning

Firstly make your white sauce:

Heat the milk with the bay leaf in a sauce pan until it simmers then turn off the heat and leave to infuse.

Heat the two tablespoons of butter in a thick based saucepan. When it is bubbling whisk in the flour as well as 1/2 tsp salt and 1/2 tsp of black pepper until it forms a paste. Very slowly whisk in the hot milk lowering the heat to medium. Whisk constantly while the sauce thickens for about 15 minutes. Stir in the vermouth, let it cook for a few more minutes then turn off the heat. Remove the bay leaf when you add the white sauce to the pie dish.

Secondly, make your fish:

In a cold pan add the butter and garlic, allow the two to melt together. Once the butter is foaming add the portions of fish and season. Give them about 2 minutes on each side to colour and absorb the garlic. If you do have any of the lemon left over from grating the rind a little squeeze here wouldn't go amiss but not essential.

Thirdly, assemble:

Line a deep pie dish with as much spinach as you can fit in and press down to leave room on top for the fish. Place your fish on top, it should break up into 1 inch segments when you take it from the pan and scatter over spinach. Scatter over the prawns and then add the white sauce making sure everything is covered. Scatter the pie the Parmesan.

Then make your crumb topping:

Wipe the frying pan in which you cooked the fish. Heat some more butter in the pan and once it is bubbling add the bread crumbs and lightly toast. When they are turning golden season well add the parsley and lemon and stir through then take off the heat. Scatter directly over the pie for a thick crispy topping.

Cook in a pre-heated oven at 180C for about 25 minutes. Whilst it is in the oven you can steam/saute/boil your veg of choice. Serve together and enjoy!

Kim's Wok On Stir-fry!

Here is one of Kim’s favorite quick and easy dinners. Kim notes that, “the great thing about stir fry is that it is quick, easy, affordable, and colorful. Anything will work. There isn't a wrong ingredient for your creation. This is also a great meal for beginner as a one bowl meal makes prep and clean-up so easy!”

Wok On Stir-fry
serves 4

Ingredients:

• 2 cups of short grain organic rice, cook ahead following directions
• half a red pepper, chopped into slices
  
• 4 oz/115g sliced mushrooms
• 3 boneless chicken breasts, sliced into thin strips
  
• 2 carrots, peeled and sliced
• 4 oz/115g extra firm tofu, cubed
• 1 stem of broccoli, small florets only
  
• 1 cup snow peas
• chopped green onion (however much you like)
  
• 1/8 cup oyster sauce
  
• 1/8 cup soy sauce
• 1/4 cup sesame, punpkin, or sunflower seeds
  
• 1 package natto, thawed (see below), optional
• 1.5 cup of chicken broth
  
• Olive Oil
  

*natto: fermented soy beans. They originate in the mountains of Japan and were used as the main source of protein as the terrain was too steep for cattle to graze and they were too far from the ocean. It is power food that is loaded with goodies and is apparently an aphrodisiac. Saucy. You can find them at most specialty Asian markets.



Directions:

the operated word is “stir” .. keep the food in motion.

• Defrost natto.
• Chop veggies and put carrots, onion, mushrooms, pepper, and broc into a big bowl.. keep snow peas out because they cook faster.
• Thinly slice chicken breast into strips.
• Heat oil (1 Tbsp) on high in the wok. Cook chicken for 3-5 min until just cooked through.
• Take chicken out and put aside.
• add another 2 tbsp of oil and add veg
• add chicken broth and soy sauce
• cook 2 min.
• add natto, tofu, and snow peas. Stir to incorporate
• add 1/8 cup oyster sauce.
• everyone has a taste level. adjust sauces to your taste.
  
• Throw chicken back in .. stir and sprinkle with seeds.
  

To Serve you can:
A. throw rice in with it
B. use rice as a base and put your creation on top.
Either way, serve with chopsticks for that authentic feel.

Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.

Raspberry and Clementine cupcakes

Monday, 17th January is supposedly the most depressing day of the year, if you happen to live in the morose Great Britain that is. So here is something that should cheer you up, make you some friends and if you already have both then revel in how smug you must be right now. The recipe calls for orange blossom water and although the flavour is so subtle it really goes well with the raspberries and helps echo in hopes of a not far off Spring.

You can use other soft fruits such as blueberries and switch the clementine rind into that of one orange.

Makes about 12 cakes

For the sponge:

125g (4 and 1/2 oz) softened unsalted butter

125g (4 and 1/2 oz) white caster sugar

150g (5oz) raspberries

150g (5oz) plain flour

1/2 tsp baking powder

1 tsp vanilla extract

1 tsp of orange blossom water

2 eggs

For the icing:

75g (3oz) chilled cream cheese

25g (1oz) of very softened butter

1/2 tsp vanilla extract

75g (3oz)icing sugar

Finely grated rind of two small clementines

Preheat oven to 190C (375F). Line a cupcake tin with cases, I used muffin cases for this one.

Cream the butter with the sugar and two extracts in a large bowl until it is fluffy.

Add the eggs one at a time, beating continuously then sift in the flour and baking powder.

Using a dessert spoon, put a small spoonful in the bottom of the case then fit in three or four raspberries snugly into the mixture, then put another dessert spoon of batter on top. Repeat throughout.

Cook in the oven on a wire rack for about 12 minutes until golden and springy. Transfer to a wire rack to cool adn while they are cooling make the icing.

Make sure your butter is softened and combine aggressively with the cream cheese until they are smooth. Add the vanilla extract, rind and then sift in the icing sugar. The mixture should be thick but if it is a little runny it still will taste great.

Make sure the cupcakes are completely cool before you start decorating and and finish each cake with any leftover raspberries you might have.

Kim's No Worries Sweet Libation

I have known the Wadsworths since I was a tot (the W boys and I grew up together). Mama W, Kim, is an excellent cook, editor, make-up artist, stylist, and a BLONDE. I have been helping her with her magazine (VOW Bride) this fall and have learned SO SO much from her. If you noticed I am dressing better and looking less disheveled, she is the reason for the season.

Here are some of her prized kitchen tips:

• Read a recipe from beginning to end. If there is anything that feels overwhelming, don't attempt it for a party. Things don’t have to be complicated to be good and you don’t have to have expensive ingredients to impress..
• Prepare ahead. Do everything possible ahead of time. This includes setting the table!
• Food can be styled just like fashion. There is nothing like a little embellishment to achieve that extra wow factor. Get creative with your plating and accessories (flowers, sparkle, etc.)
• Never be afraid to ask for the recipe! A confident chef will always share their recipes.

Start any evening with an amazing liquid treat....

Kim's "No Worries" Pom Libation
It's pretty, tasty, and less than 100 calories!

Ingredients for One:

• 1 jigger vodka
• 1 wedge lemon
• splash of POM (or other pomegranate juice)
• seltzer water

Directions:

• Combine POM, vodka, and a splash of water
• Add desired amount of ice.
• Top off with seltzer water.
  

Fresh Eating: Rockfish

I love being invited to a dinner party. You make me food, I will be round in ten with a bottle of wine in hand. Of course there are those times where you go for meals at someones house and you think, "well that was ok". Not this time people! This meal was TERRIFIC (and I'm not just saying that).

Hayes Huff is Norfolk's resident Tye Pennington. This man knows how to fix, build, and hunt anything.. he really needs his own show. I am on a mission to get him to start his own blog so he can share his amazing "how to" ideas. He was the master chef of this meal and during the course of tonight's dinner he taught me several things about the nature and cooking of a rockfish...and when Hayes imparts wisdom, one ought to listen.

The Rockfish:

a). It tastes PHENOMENAL.. light but meaty. It's perfect for those who hate the "too fishy taste"

b). Rockfish is actually an "elderly striped bass". Sad. Apparently when they are younger they travel in packs and as they age they become lone rangers...
c). They are an East Coast fish (represent) and can be found all the way down the Eastern seaboard. They are also the official state fish of South Carolina. I found that tidbit out on my own.
d). The best way to catch them is with an eel. yuck.

The Huff Secret Rockfish Recipe
serves 4

Ingredients:

• 12 oz/375g rockfish fillets (or bass for those away from the E. Coast)
• 2 large handfuls of regular Sun Chips, crushed finely
  
• 1 cup flour, seasoned with salt and pepper
• seafood seasoning, Old Bay will do
  
• 1 Tbsp butter
• 2 lemons.
  

Directions:

• Mix seasoned flour and seasoning.
• Coat fillets with flour
• Coat fillets with crushed Sun Chips.
• Heat frying pan over medium heat.. add butter
• Add fillets... and cook until done (when the meat in the middle is white). Flip as needed and squeeze lemon juice over..
  
• Serve with roasted potatoes and greens.