Monday, August 25, 2014

Copycat Starbucks Recipes

I told you all about my new part-time job at American Greetings last year. I also mentioned about this great internal area they have called Town Square, which features a Starbucks smack dab in the middle of it.

Let me tell you, that place is extra super popular!

And I have to admit, even though I don't drink coffee or tea, I have been known to go there a few times (ok, a lot of times). Besides great hot chocolate and strawberry smoothies, they also have wonderful desserts (my personal weakness).

After dreaming about some of these delicacies for quite some time (I'm obsessed, I can't help it), I decided to find out if there was a way to make them at home myself. And lo and behold...there is!

So, without further ado, I'd like to share some of my own personal favorite copycat Starbucks recipes--plus a few extra for all you coffee and tea lovers out there. Enjoy! (You can thank me later.)

*Just click on each caption for the recipe.

Starbucks Lemon Loaf




Starbucks Raspberry Swirl Pound Cake



Starbucks Banana-Walnut Bread


Starbucks Carrot Cake

Starbucks Gourmet Brownies


Starbucks Cheesecake Brownies



Starbucks Salted Caramel Sweet Squares


Starbucks Oatmeal


Starbucks Strawberries & Creme Frappuccino



Starbucks Hot Chocolate



Starbucks Pumpkin Latte


Starbucks Hazelnut Mocha



Starbucks Iced Espresso


Starbucks Chai Tea


Starbucks Iced Green Tea

Tuesday, August 12, 2014

2 New Cleveland Food Shows, Coming Right Up!

I'm going to make two quick announcements...and I really think you're gonna love 'em!

Here goes:

1) Thursday, August 14, 2014 -- The world premiere of the locally produced culinary film entitled The Steel Fired Story of Chef Nowak will be screening at the Capitol Theatre on West 65th Street at both 7pm and 8pm.

Created by Cleveland-based Emerging Chefs, this film stars Chef Michael Nowak of The Black Pig in Ohio City, which specializes in French-inspired cuisine featuring locally sourced ingredients and an innovative menu. Nowak’s entrepreneurial passion flavors every dish with gritty precision and authentic simplicity.

The film shares a “day-in-the-life experience” of an emerging chef and his growing family. It's a touching behind-the-scenes story of a talented chef and dedicated family man. 

video
Official trailer of "The Steel Fired Story of Chef Nowak"

Tickets for this film are free but are limited to 90 people per show. (It is recommended that you call first.)

“I am thrilled and humbled to be a part of this documentary,” says Chef Nowak. “It honestly portrays the challenging days all chefs and what their families must endure for the success of the restaurant.”

And...

2) Sunday, August 17, 2014 (9 pm ET) -- The Great Food Truck Race is back for a fifth season with a brand-new cast of food truck hopefuls, including Cleveland's very own "Let There Be Bacon" team, helmed by Matt Heyman, Dylan Doss and Jon Ashton! 


Chefs Matt Heyman, Dylan Doss and Jon Ashton always wanted to open their own restaurant, but Matt was diagnosed with cancer two years ago and the treatment left him unable to handle the rigors of daily restaurant life full-time. Now cancer-free, Matt is back in the kitchen with Dylan and Jon on the road to achieve their culinary dreams. Their menu is devoted to one of the major food groups in Northeast Ohio: bacon. These guys are funny, fearless, and ready to bring their bacon skills to streets across the country.

Each three-person team in the show is provided a vehicle for the race, but only the grand-prize winner gets to keep their food truck and a $50,000 cash prize to start their business. Hosted by Tyler Florence, the seven-episode series premieres on Sunday, August 17th at 9pm ET. 

Be sure to watch and support our local team. In the meantime, here's one of their signature recipes, just for you! Hope you like it!


Buckeye Bacon Pancakes
Yield: 8-10 pancakes
 
Ingredients:

3/4 cup milk
2 T white vinegar 
1 c flour
2 T brown sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
2 T butter, melted
1 egg 
Nonstick spray 
1 handful of peanut butter cups, chopped
1 handful of bacon lardons (cooked slowly)

Directions:
  1. Combine milk and vinegar in a small bowl. Set aside for 3-5 minutes.   
  2. Combine dry ingredients.   
  3. In a separate bowl whisk melted butter and egg into milk mixture. Dump dry mixture into wet mixture and mix until lumps are gone.   
  4. Spray griddle with nonstick spray and place on medium heat. Pour 1/4 cup of batter per pancake. Sprinkle on peanut butter cups and lardons to your taste preference – the Let There Be Bacon team suggests plenty of both!   
  5. Flip pancakes when bubbles appear around the edge. Cover with more lardons and peanut butter cups. Drizzle with chocolate syrup and garnish with candied bacon whipped cream, optional.

Wednesday, July 30, 2014

Not Your Average Frozen Desserts

As a foodie and cookbook author, I have the real honor of belonging to several food-related organizations. Among them is the venerable James Beard Foundation.

As part of my membership, I receive several different newsletters that are chock-full of fascinating tidbits. I always find some take-away that serves me well in the future. But the latest issue contained something particularly interesting about a topic I thought my readers would really enjoy.  

Frozen desserts.

Not just any frozen desserts, mind you!

These are unexpected, unusual frozen desserts that will tantalize you...surprise you...delight you.

 I'd love to share them with you now.

(P.S. And if you think you know all there is to know about ice cream, be sure to take the short quiz below. You may be in for a big surprise!)

Photo: Stephanie Bourgeois

Tangerine Creamsicle Float
Recipe courtesy of Megan Romano, Aureole, Las Vegas

For her delightful spin on the classic soda shop float, pastry chef Megan Romano combines the tangy and creamy flavors of a creamsicle with the frothy, bubbly texture of a New York-style egg cream soda.

Yield: 4 servings

INGREDIENTS
Tangerine Sorbet:
  • 1 cup sugar
  • 1 cup water
  • 2 cups tangerine juice (from about 8 large tangerines)
  • 1/2 teaspoon light corn sy
Cream Base:
  • 3/4 cup milk, divided
  • 1 tablespoon cornstarch
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup light corn syrup
  • Pinch of salt
  • 3/4 cup yogurt, plain or vanilla
  • 1 cup seltzer water
INSTRUCTIONS
  1. To make the sorbet, mix the sugar and water together in a pot. Bring to a boil; continue boiling until all the sugar has dissolved, about 2 minutes. In a medium bowl, combine 1 cup of the syrup with the tangerine juice and corn syrup. Churn in an ice cream machine. Cover with plastic wrap and store in the freezer.
  2. 

In a small bowl, whisk together 2 tablespoons of the milk with the cornstarch and set aside. Combine the remaining milk with the sugar, cream, corn syrup, and salt in a small saucepan. Set over high heat and bring the liquid to a simmer. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and cook for another 2 minutes. Remove from the heat and refrigerate for 1 hour. 
  3. Whisk in the yogurt. Refrigerate until ready to serve. 

 
  4. To serve, pour the seltzer into the custard. Froth with a hand mixer until combined and airy. Divide among 4 tall glasses. Add a scoop of sorbet to each float.


Photo: Mira Zaki

Salted Caramel Ice Cream Sundae
Recipe courtesy of Cindy Bearman, ABC Kitchen, NYC

Cindy Bearman of ABC Kitchen piles sweet and salty treats into this rendition of the classic sundae.

Yield: 4 servings

INGREDIENTS
Salted Caramel Ice Cream:
  • 1 cup sugar, divided
  • 2 1/4 cups whole milk
  • 8 egg yolks
  • 1/2 cup heavy cream
  • 2 teaspoons salt

Candied Peanuts:

  • 3/4 cups sugar
  • 2 tablespoons corn syrup
  • 5 tablespoons butter
  • 1/2 cup roasted unsalted peanuts

Candied Popcorn:

  • 3/4 cups sugar
  • 2 tablespoons corn syrup
  • 5 tablespoons butter
  • 4 cups popped popcorn

Fudge Sauce:

  • 6 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup cocoa powder
  • 3 tablespoons corn syrup
  • 1/4 cup chopped bittersweet chocolate
  • 3 1/2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
INSTRUCTIONS
  1. To make the ice cream, heat a large pot over medium heat. When the pan is hot, sprinkle 3/4 cup of the sugar evenly over the bottom of the pan. Bring to a boil and cook until the sugar is a deep amber color, about 5 minutes. Slowly add the milk and return to a boil, stirring until any bits of hardened caramel have melted. Whisk the egg yolks with the remaining sugar in a large mixing bowl, then slowly and carefully stream the hot caramel into the bowl, stirring constantly. Return the mixture to the pot and stir over low heat with a wooden spoon. Cook until the custard can hold a line drawn on the back of the spoon, about 10 minutes. Strain the custard through a fine-mesh strainer. Add the cream and salt; mix well. Chill in the refrigerator overnight. Process in an ice cream maker according to the manufacturer’s instructions. Store in the freezer.
  2. To make the peanuts, mix the sugar and corn syrup with a few tablespoons of water in a medium sauce pot. (The mixture should have the consistency of wet sand.) Bring to a boil over low heat, then add the butter. Cook until the syrup is caramel in color, about 15 minutes. Add the peanuts and mix quickly until evenly coated. Pour onto a Silicone mat-lined cookie sheet, spread out with a spatula, and let set. Store in an airtight container.
  3. To make the popcorn, mix the sugar and corn syrup with a few tablespoons of water in a medium sauce pot. Bring to a boil over low heat, then add the butter. Cook until the syrup is caramel in color, about 15 minutes. Place the popcorn in a large bowl. Pour the syrup over the popcorn and mix quickly. Pour onto a silicone mat-lined cookie sheet, spread out with a spatula, and let set. Store in an airtight container.
  4. To make the fudge sauce, warm the sugar, water, cocoa powder, and corn syrup over medium heat until just boiling. Add the chocolate and butter and whisk until smooth. Stir in the vanilla extract and salt. Mix well. Remove from heat and cover to keep warm, or chill in the refrigerator until needed and gently reheat before serving.
  5. To serve, break up some of the candied peanuts into small pieces. Place 3 scoops of ice cream in each serving bowl. Top each serving with some peanuts and popcorn. Finish with warm fudge sauce.


Photo: Stephanie Bourgeois

Cantaloupe and Sun Tea Sorbet
Recipe courtesy of Jeni Britton Bauer, Jeni's Splendid Ice Creams, Columbus, OH

You can leave your ice cream maker in the closet: this food-processor method, developed by frozen dessert queen Jeni Britton Bauer, results in an ultra-smooth sorbet.

Yield: 1 quart

INGREDIENTS
  • 3/4 cups water
  • 1/3 cups corn syrup
  • 1/2 cup sugar
  • 1/4 cup loose-leaf black tea
  • 1 small (about 3 pounds) cantaloupe, rind and seeds removed, sliced, and chilled
INSTRUCTIONS
  1. Make the tea: combine the water, corn syrup, sugar, and tea leaves in a clear glass jar. Screw on a lid and place the jar outside in direct sunlight until the sugar is dissolved and the liquid is dark, about 2 to 4 hours, shaking the jar every hour. (Can be made a day ahead.)
  2. In a food processor, purée the cold cantaloupe and measure out 2 1/2 cups purée. (Save any remaining purée for another use.)
  3. Using a tea strainer or a fine sieve, strain the sun tea, pressing on the tea leaves to extract as much liquid as possible. Discard the leaves. Combine the tea with the reserved cantaloupe purée. 
  4. Refrigerate the sorbet base until cold, at least 1 hour. 
  5. Pour the mixture into a large, shallow baking dish and place in the freezer. Scrape the ice crystals with a fork every 30 minutes. When the base is completely frozen, transfer to a food processor and purée until smooth. Quickly transfer the mixture to a new container and freeze again until serving.
  6. Alternatively, process the base in an ice cream machine until smooth, thick, and frozen. Transfer the mixture to a new container and freeze again until serving. 

Maple–Cherry Semifreddo
Recipe courtesy of Christopher Edwards, The Restaurant at Patowmack Farm, Lovettsville, VA

Christopher Edwards served this semifreddo with a dark chocolate cake and roasted nut turrón at his Beard House dinner. Maple syrup lends this frozen dessert a deep, robust flavor.

Yield: 12 servings

INGREDIENTS
  • 1 cup whipping cream
  • 8 egg yolks
  • 1 3/4 cups raw cane sugar, divided
  • 1/4 cup plus 1 tablespoon maple syrup, divided
  • 1/4 teaspoon salt
  • 1/4 cup dried cherries
  • 1/4 cup fresh cherries, pitted
  • 1/4 cup water
  • Zest of 1 lemon
INSTRUCTIONS
  1. Line a 48-ounce loaf pan with plastic wrap, using enough so that about 4 inches of plastic hangs over the edges of the pan.
  2. Whip the whipping cream to soft peaks. Set aside in the refrigerator.
  3. In a large bowl set over a pot of boiling water, whisk together the egg yolks, 1 1/2 cups sugar, 1/4 cup maple syrup, and salt. Continue to stir until the mixture is very thick and coats the back of a spoon, about 15 minutes. Remove from heat and let cool for 2 minutes, then transfer to the bowl of a stand mixer. Using the whisk attachment, whip the mixture until it has doubled in volume. Fold in the whipped cream and dried cherries. Pour the mixture into the loaf pan, cover loosely with the overhanging plastic wrap, and freeze overnight.
  4. When ready to serve, combine the fresh cherries, water, 1/4 cup sugar, and 1 tablespoon maple syrup in a small sauce pot. Bring to a boil and cook over low heat until the sauce reaches a syrupy thickness, about 7 minutes. Stir in the lemon zest.
  5. Remove the frozen semifreddo by inverting the loaf pan onto a cutting board and carefully removing the plastic wrap. Slice the semifreddo into individual portions and serve with the warm sauce.

TO TEST YOUR ICE CREAM KNOW-HOW,
click here.

Saturday, July 26, 2014

Free Movie Tickets!

FLASH NEWS! 
I am über excited to be able to offer you, my loyal blog readers, FREE TICKETS to go see the next newest foodie film: "The Hundred-Foot Journey" starring the formidable Helen Mirren!





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Synopis: In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin-starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren) gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate into a heated battle between the two establishments until Hassan’s passion for French haute cuisine — and for Madame Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon) — combine with his mysteriously-delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Madame Mallory cannot ignore. At first Madame Mallory's culinary rival, she eventually recognizes Hassan's gift as a chef and takes him under her wing.


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The special advance screening will take place on Thursday, July 31, at 7:30pm at the Regal Cinema in Richmond Heights.You're advised to arrive at 6:30pm to ensure entrance!

To snag your free tickets, 
simply click here

You can request as many tickets as you'd like!

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And for the movie's featured recipe for Beef Bourguinon a la Hassan (pictured above), here is the recipe for your exclusive enjoyment! Bon appetit, everyone!





Wednesday, July 23, 2014

Build Your Own Ice Cream Dream

Katie Kauss

To me, summer is all about warm weather, outdoor fun...and ice cream.

Pure, creamy, luscious, delectable, delicious ice cream.

Which is probably why I've made it my own personal mission to visit as many ice cream shops as possible this summer all throughout Cleveland. They have included, among others:


Now if you're inclined, you can so very easily make your own ice cream at home. I've got a great ice cream machine that works wonders. Quickly. Easily. Effortlessly.

But whether you make or buy your own ice cream, it's always fun to put together a cold concoction.

For a visual depiction of how to make a root beer float, sundae, and banana split, just take a look at the following posts. Then excuse me while I go fix myself one, or two, or all three of them. P.S. I do plan to share, though. (Maybe.)

How to Make an Ice Cream Sundae (video)



How to Make a Banana Split (video)



How to Make a Root Beer Float (video)



Friday, May 16, 2014

Free Movie Passes (plus recipes, too!)

HUGE ANNOUNCEMENT, FOLKS: There's an exciting, brand new film coming out soon -- and if you're a foodie like me, I'm convinced you're gonna absolutely love it...love it...love it!



Here's the 411:

CHEF
(starring Jon Favreau, Sofia Vergara, John Leguizamo, Scarlett Johansson, & Robert Downey, Jr.)

Synopsis: When Chef Carl Casper (Jon Favreau) suddenly quits his job at a prominent Los Angeles restaurant after refusing to compromise his creative integrity for its controlling owner (Dustin Hoffman), he is left to figure out what’s next. Finding himself in Miami, he teams up with his ex-wife (Sofia Vergara), his friend (John Leguizamo) and his son to launch a food truck. Taking to the road, Chef Carl goes back to his roots to reignite his passion for the kitchen -- and zest for life and love. 

To watch the trailer, just click here.

Now, here's the offer! There's going to be an advance screening of this film in Cleveland on Thursday, May 22, at 7:30pm at the Cinemark Valley View Theatre

Want a chance to see CHEF before everyone else?  For free?

Bits & Pieces is giving away FREE movie tickets to readers for the advance screening on May 22!

Just visit Gofobo.com/rsvp and enter code: 4VIPY708 to download passes. Please arrive early, as seating is first-come, first-served.

And as if that weren't enough, here's a recipe from the movie, too!


If you'd like more recipes from the movie (including Yucca Fries with Banana Ketchup, Mojo-Marinated Pork Shoulder, and Tostones with Chile Vinegar), as featured in Food & Wine magazine, just leave a comment below and I'll be more than happy to email them to you.

Happy eating and happy watching!

Thursday, May 1, 2014

Dear Chef, I Was Just Wondering...



 White Chef's Hat on Grey Cloth




Hello Dear Readers,

Do you happen to have a burning question you've always wanted to ask a chef about...


...a particularly hard-to-master recipe?

 Stuffed fish on plate


...a confusing prep term?

Julienne vegetables on a chopping board with a knife


...a tricky cooking technique?

Tomatoes being blanched in boiling water


...or an unusual ingredient?

Watermelon Radishes

Well, ask away!

That's because I'm dedicating this post to all of your personal culinary questions as posed in the "Comments" section below.

I'll then have one of the 35 top chefs in my book (In the Kitchen with Cleveland's Favorite Chefs) answer you back through this post. Think of it as your own personal Q&A session. And everyone benefits! (You're quite welcome.)

Now leave your question below...

Thursday, April 17, 2014

A Very Sweet Shower

Last week, I had the great pleasure and honor of baking for the bridal shower of my son's future wife--and my future daughter-in-law--Laura.

 


Laura's mom, Marcia (who also happens to own that wonderful cooking school I'm always bragging about: Laurel Run Cooking School), graciously hosted this lovely event at her home in the style of an elegant, Downton Abbey-themed luncheon. Thirty ladies. One bride-to-be. And lots and lots of fun!

 









As a surprise for Laura, Marcia recruited a stately gentleman friend of hers to dress up in a period costume as the show's butler, Mr. Carson, to serve all the guests. He offered them lemon water, Champagne, and Pimm's (a traditional English summer drink).



 



Marcia's menu consisted of a wonderful variety of delicious hors d'oeuvres, including two different crostini: with blue cheese and roasted grapes, and with brie and cherry sauce. The other two included smoked salmon and wrapped cocktail franks. She also served homemade quiche and green salad with strawberries and almonds.

As for my desserts, here's what I made:

Mini Cream Puffs



Chocolate Pots de Creme


Madeleines (recipe from my cookbook, In the Kitchen with Cleveland's Favorite Chefs)

Coconut Macaroons


Fresh Strawberries with Sweet Dipping Cream

French Macarons with Hand-Painted Flourishes


 

 
And for the favors...

Chocolate-Dipped Cinnamon Meringue Hearts (recipe from Three Tarts Bakery in NYC)


The funny truth is, I initially wasn't going to make the coconut macaroons. I felt I had enough other desserts. But after making a quadruple recipe of the pots de creme, which called for a total of 16 egg yolks, I suddenly had 16 egg whites staring me in the face with nowhere to go. So I bit the bullet and decided to make the macaroons after all (along with the meringue hearts that also called for egg whites).

And wouldn't you know it? Those macaroons were the hit of the party!

So, dear reader, here is the recipe I'd love to share with you today. It's simple. It's unique. And it's simply, uniquely delicious. Enjoy, everyone!

Coconut Macaroons

Makes 12 servings

Ingredients:

  • 1 3/4 c. sugar
  • 5 1/4 c. unsweetened shredded coconut
  • 7 egg whites
  • Pinch of salt
  • 2 T. unsalted butter, melted
  • 2 t. vanilla
  • 4 oz. semi-sweet chocolate
  • 1/2 t. Crisco shortening

Directions:

  • 1. Line a baking sheet with parchment paper. In a large bowl, using your hands, mix together the sugar, coconut, egg whites, and salt. Add melted butter and vanilla, then combine well. Refrigerate for at least 1 hour.
  • 2. Moisten palms of hands with cold water. Roll 1 T. of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place the ball on a clean surface and, using a spatula, flatten one side at a time to form a pyramid shape.
  • 3. Place pyramids on a prepared baking sheet about 1" apart and bake at 350° until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
  • 4. Place chocolate and Crisco in a small heat-proof bowl and set over a pan of simmering water. Stir occasionally until melted. Dip either top or bottom 1/2" of each pyramid in the melted chocolate. Set each dipped macaroon on a cooled baking sheet to allow chocolate to harden.

Note:

Unsweetened shredded coconut can most easily be found in natural food stores. To make the fancy shapes shown, use a pastry bag with a large star tip to pipe shapes before baking.

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