On the Radio: Two Ways to Roast the Perfect Chicken

My latest WXPR segment is now available online. This month I discuss my favorite ways to make a roast chicken. You can listen to (or read) the story by clicking here. 

What's Baking: Blood Orange Bundt Cake

I think I'm in love with a cake. That's totally normal, right? Yeah, maybe don't answer that question.

But this blood orange bundt cake has it all -- a moist, tender crumb and a bright citrus and rich buttery flavor. The addition of an orange glaze over top, dotted with fresh orange zest, seals the deal on this cake's deliciousness. Oh man, now I really want another slice. Cake for breakfast is totally legit, right? Maybe don't answer that question, too.

This cake is best served the day it is made; wrap any leftovers tightly and store at room temperature for up to three days.

Blood Orange Bundt Cake (printer-friendly version)
makes 10-12 servings

For the cake:
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup grapeseed oil (or other neutral oil)
3 eggs
1 tablespoon fresh blood orange zest
1/2  teaspoon vanilla extract
1/2 cup freshly-squeezed blood orange juice
1/2 cup freshly-squeezed orange juice

For the orange glaze:
1 cup powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
1 teaspoon orange zest

1. Preheat the oven to 350 degrees. Grease a bundt pan with cooking spray or butter. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the oil. Then beat in the eggs, one at a time. Beat in the orange zest and vanilla extract.
4. On low speed, stir in 1/3 of the flour, then 1/3 of the orange juice. Repeat until all the flour and orange juice has been added and no flour streaks remain. Do not overmix.
5. Spoon the batter into the prepped pan, using a rubber spatula to even out the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes, then turn the cake out onto a wire rack and allow to cool completely.
7. After the cake has cooled, make the glaze: in a small bowl, stir together the sifted powdered sugar, orange juice, and orange zest until smooth. Spoon or drizzle the glaze over the cake. 

What's On the Side: Quinoa and Black Bean Salad

I really love quinoa -- it's such a nutritional powerhouse -- but for whatever reason I haven't made it in quite some time. I rectified that error over the weekend when I made a batch of quinoa and black bean salad to share with friends over dinner.

Given its quick cooking time (about 15 minutes), quinoa is a snap to make. And its slightly nutty flavor lends itself well to a variety of flavor combinations. For this quinoa and black bean salad (which I think would work just as well as an entree as it does as a side), I added black beans, red pepper, green onions, and a dressing made from lime juice, olive oil, red wine vinegar, and several different Tex-Mex style seasonings. Cilantro adds freshness to the salad and provides a nice counterbalance to all the other flavors. This simple and easy quinoa salad is the perfect addition to your next taco night. I know I can't wait to make (and eat!) it again.

Quinoa and Black Bean Salad (printer-friendly version)
makes 6-8 servings

1 cup quinoa, rinsed if necessary

2 cups water

1 can low-sodium black beans, drained and rinsed

6-7 green onions, white and green parts sliced (about 3/4 cup)

1/2 red pepper, seeds and ribs removed, diced fine (about 1/4 cup)

1 tablespoon fresh cilantro, chopped

For the dressing:

1 tablespoon freshly-squeezed lime juice

1/4 cup olive oil

1/4 cup red wine vinegar

2 cloves minced garlic, pressed

3/4 teaspoon salt

1/8 teaspoon pepper

1 teaspoon cumin

1/8 teaspoon chili powder

1/8 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1. Add the quinoa and water to a medium sauce pot. Bring to a boil, then place the lid on the pot, reduce the heat to low, and simmer for 10-15 minutes, or until water has been absorbed. Spread the cooked quinoa out on a plate and allow to cool.

2. After the quinoa has cooled slightly, spoon it into a large bowl. Stir in the black beans, sliced green onions, diced red pepper, and chopped cilantro.  

3. In a separate bowl, whisk together the lime juice, olive oil, red wine vinegar, garlic, salt, pepper, cumin, chili powder, ground coriander, and cayenne pepper. Pour the dressing over the quinoa mixture and stir to combine.

4. Cover and chill for at least one hour before serving to allow the flavors time to meld together. This salad can be served chilled or at room temperature.

What's Baking: Citrus Sugar Cookies with a White Chocolate Drizzle

While we haven't been bombarded with snow like the East Coast has, the temperatures have definitely swooped way below zero of late. My one ray of sunshine in this wintry tundra landscape has been an endless intake of citrus fruits.

And, while, of course you could just drink freshly-squeezed orange juice or peel and eat an orange whole, I have chosen to instead incorporate fresh orange zest and orange juice into a sugar cookie. How's that sugar detox going, you might ask? Let's not talk about it -- and eat these delicious orange-flavored sugar cookies instead. :)

Citrus Sugar Cookies with a White Chocolate Drizzle (printer-friendly version)
makes 2-3 dozen cookies, depending on cookie cutter size

1 cup (2 sticks) unsalted butter, softened
2 ounces cream cheese, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh orange zest
1/2 teaspoon fresh orange juice
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

1/3 cup white chocolate chips or wafers, for melting

1. Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg, then beat in the vanilla extract, almond extract, orange zest, and orange juice. Scrape down the sides of the bowl as necessary.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in several small batches while stirring at low speed. Continue stirring until all of the flour is nearly incorporated. Then stir by hand to completely incorporate the flour.
3. Divide the dough into two equal portions. Pat one of the portions into a circle, then roll flat (1/4" or 1/8" thick) between two sheets of parchment paper. Repeat with the second portion of dough.
4. Refrigerate the rolled-out dough for at least one hour. The dough can be kept in the fridge for up to five days.
5. Preheat the oven to 350 degrees. Use cookie cutters to cut the dough into different shapes. Place the cut-out dough onto a baking sheet covered in parchment paper or a silpat.
6. Bake for 8-15 minutes (depending on cookie thickness). Remove the cookies from the oven once the edges are set and just beginning to turn gold in color. Let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
7. After the cookies have cooled, melt the white chocolate (I used the microwave), and then drizzle over top the cookies. (I like to use a squeeze bottle, a fork would work, too.)

What's Baking: Chocolate Espresso Brownies

Valentine's Day may be over, but that doesn't mean we can't still enjoy some delicious chocolatey treats. Particularly if you can now make them with some chocolate bought at 75% off!

These brownies get an added oomph of flavor from the addition of instant espresso powder. Coffee deepens and complements the chocolate flavor -- a good thing in my book!

If you've never made brownies from scratch, I'd highly recommend giving this recipe a try. Your tastebuds will be greatly rewarded!

Chocolate Espresso Brownies (printer-friendly version)
makes 8 heart-shaped or 12 square brownies

1 1/2 cups semisweet chocolate morsels
2 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1 1/2 cups unbleached all-purpose flour
3 tablespoons cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon fine sea salt
2 tablespoons instant espresso
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
powdered sugar, for garnish

1. Preheat the oven to 350 degrees. Line an 11x17 baking pan with parchment paper. Lightly grease with cooking spray or butter.
2. Melt the chocolates and butter in a microwave-safe bowl, 2-3 minutes. Stir until smooth.
3. In a large bowl, whisk together the flour, sifted cocoa powder, baking powder, salt, and espresso powder. Set aside.
4. Using an electric mixer, beat together the sugar, eggs, and vanilla until well-combined and light yellow in color, about 2 minutes. Beat in the melted chocolate mixture. Slowly stir in the flour mixture until completely combined.
5. Spoon the batter into the prepped baking pan and bake for 25-30 minutes, or until a toothpick inserted 2 inches from a side comes out clean. Allow the brownies to cool completely before removing them from the pan. Use a cookie cutter to cut the brownies into a heart shape, and sprinkle with powdered sugar.

(adapted from this Whole Foods recipe)

What's For Breakfast: Valentine's Eggy-in-a-(Heart-Shaped)-Basket

While there are plenty of fancier things you could make for a Valentine's Day breakfast, sometimes going the simple route can be just as tasty. (And will leave you with a much cleaner kitchen!) Case in point, this eggy-in-a-(heart-shaped)-basket. All you need is a heart-shaped cookie cutter, some bread, butter, and an egg to whip up this simple-but-delicous breakfast.

If you want to set a more romantic scene, grab a bottle of champagne and some orange juice and serve mimosas on the side. Or, if you're in a down-home kind of mood, cook up some homefries or hashbrowns to serve alongside this savory egg-n-toast combination.

Eggy-in-a-(Heart-Shaped)-Basket 
makes one serving

1 tablespoon unsalted butter
1 slice of bread
1 egg
fine sea salt and freshly-cracked black pepper

1. Melt the butter in a skillet over medium heat.
2. Use a heart-shaped cookie cutter to cut a heart shape out of the center of the slice of bread. Place the slice of bread into the skillet and slide it around a little bit to coat it in the butter.
3. Crack an egg into the hole in the bread slice. After the egg has set, flip the slice of bread over and cook it on the other side, about 1-2 minutes more. (Cook it shorter or longer depending on how runny you like your egg.)
4. While the egg is cooking, add the heart-cutout into the skillet and toast on both sides.
5. Remove from the heat and set on a plate to serve. Season the egg to taste with salt and pepper.

What's Baking: Chocolate Crinkle Cookies

Valentine's Day is just around the corner ... and while the holiday may be fraught with mixed feelings, can we at least all agree that it's a good excuse to eat some chocolate? (And let's face it, February 15 is an even better day, as we can then buy all the leftover Valentine's candy at a deep discount...) 

Really, I'll take any excuse to add a little more chocolate to my diet. And these rich and choco-licious cookies are a tasty treat that are meant to be shared.

I've made chocolate crinkles in the past, and while they've always tasted delicious, they would typically leave a trail of powdered sugar everywhere as it tended to stick to everything but the cookie after being baked. However, this recipe from Cook's Illustrated has the dough balls take a dip in granulated sugar prior to a roll in powdered sugar, which contributes to the cookies' crackled texture and helps keep the powdered sugar in place after they are baked. 

Long story short, while these cookies may be most associated with the Christmas holiday, they're perfectly suitable for sharing with your Valentine, too. If there are any left after you bake them, anyway. 

Chocolate Crinkle Cookies (printer-friendly version)
makes 22 cookies

1 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups packed brown sugar
3 large eggs
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup powdered sugar

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the brown sugar, eggs, espresso powder, and vanilla extract.
4. Place the chopped chocolate and butter in a microwave-safe bowl, and cook until melted, about 3 minutes. Stir until the chocolate mixture is smooth. Whisk the chocolate mixture into the egg mixture until evenly combined.
5. Use a rubber spatula to fold in the flour mixture until just combined. Let the dough sit at room temperature for 10 minutes.
6. Place the granulated sugar and powdered sugar into two separate shallow bowls. Use a 1.5 to 2 tablespoon scoop to form the dough into balls. Drop the dough balls one at a time into the granulated sugar and roll to coat. Then roll the dough balls in the powdered sugar. Place the dough balls onto the prepped baking sheet, baking 11 at a time.
7. Bake the cookies until cracked and slightly puffed (the dough will look underbaked within the cracks), 10-12 minutes. Rotate the baking sheet halfway through the cooking period. Place the cookies on a wire rack and let cool completely. Repeat steps 6-7 with the remaining dough.
8. Cookies can be kept in an airtight container at room temperature for 4-5 days, but are best eaten within 1 to 2 days of baking.

(adapted from this Cook's Illustrated recipe)

What's Baking: Banana Nut Muffins

Whenever I find that the bananas on the kitchen countertop have gone a little too ripe, my first inclination is to bake a loaf of banana bread.

However, rather than bake yet another loaf of bread, I chose to go the muffin route this time around.

These banana nut muffins get an extra dose of flavor from the addition of espresso -- although strongly-brewed coffee would be an excellent substitute. I'm kind of bummed I didn't also add in a handful of mini chocolate chips to the batter -- I don't think I'll make that mistake the next time I bake these muffins. (And there will be a next time!)

While these muffins taste great fresh out of the oven, I find that the flavor gets even better on day two -- so try to hide a couple from the hungry hordes --you will be greatly rewarded by a little subterfuge.

Banana Nut Muffins (printer-friendly version)
makes 12 muffins

4 ripe bananas, mashed
1/3 cup melted butter
3/4 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla
1/3 cup espresso (1 teaspoon espresso powder in 1/3 cup boiling water)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 cup unbleached all-purpose flour
1 cup chopped walnuts, toasted

1. Preheat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
2. Stir together the mashed bananas and melted butter in a large bowl.
3. One at at time, stir in the sugar, egg, vanilla, and espresso.
4. In a separate bowl, whisk together the baking soda, salt, and flour.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the toasted walnuts.
6. Distribute the batter evenly into the prepped muffin tin. Bake at 375 degrees for 5 minutes, then decrease the heat to 350 degrees and continue cooking for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then remove them from the tin and place them on a wire rack to cool completely.

(adapted from this Simply Recipes recipe)