Pizza Crust

Yesterday I had the biggest craving for pizza.  After spending an hour trying to call my local pizza joint (I kid you not) and not getting through, I gave up and ate a peanut butter and jelly sandwich, which did NOTHING in satisfying my craving.  Today, I took matters in my own hands and decided that if I was going to eat pizza, I was going to have to make it myself, since obviously no one wants to answer my cry for help.

Enter one of my favorite Martha Stewart cookbooks - Favorite Comfort Food, which was printed in 1999. Like most of Martha's recipes, nothing is very basic or easy.  "Proper" pizza dough was going to take about 2 hours to prepare!  I thought to myself..."Self?  You have the day off.  Just do it so you can go to bed with a smile on your face.  Feed to your belly and move on!"

Things you don't need, which are included in the recipe:

• A pizza wheel - just use a knife
• A pizza stone - a cookie sheet works just fine
• A pizza peel - where the FUCK to you store THAT thing?!  Come on Martha!!!

So, although this is Martha's recipe...I have simplified it for the average home cook.  You still will need 2 hours though, so be prepared.

PIZZA DOUGH

(This recipe makes dough for two 12 inch round pizzas or one large square pizza.)

1/4 tsp sugar
1 package of dry yeast, or 2 1/4 tsp
1 cup warm water (about 110 degrees)
2 3/4 cups all-purpose flour
1 tsp salt
1 1/2 tsp olive oil, plus more for oiling your bowl
cornmeal
pizza toppings of your choice

Pour water into a small bowl.  Sprinkle in sugar and yeast and whisk with a fork to dissolve.  Set aside for 5 minutes while yeast activates or "blooms."  Mixture will become slightly foamy.

Meanwhile, mix together flour and salt in a large bowl.  Add olive oil and yeast mixture and combine with your hands, adding more flour if needed, until dough is smooth when squeezed.  Transfer to a clean surface and knead for about a minute, then shape into a ball. 

Oil a large bowl and place your dough ball, smooth side up.  Cover tightly with plastic wrap and place in a warm spot for about 40 minutes, until dough doubles in size.  Remove wrap and punch down with your fist.  Knead for another minute and once again, place dough ball smooth side up and return to let rise a second time, for about 30 minutes until it again doubles in size.

This is when my stomach started to growl.  Preheat your oven to 450 degrees.

Punch down the dough for the second time in preparation for the third rise.  Place dough on a clean, flat surface and let rest for about 10 minutes.  Meanwhile, sprinkle your cooking surface with cornmeal in preparation for your crust!  If making two pizzas, divide your dough in half.*

Using your fists, knuckles and fingers, gently stretch your dough to the size of your cooking surface.  Top your pizza as you wish - I used leftover boneless hot chicken wings, onions, peppers and pepperoni.  And, maybe extra cheese as well.  Bake for 12-18 minutes, let cool and enjoy.

*If you plan on baking only one 12 inch round pizza, wrap up your remaining dough and freeze.  Thaw completely before using. 

This dough had a great chewy crust and baked evenly in my oven, without turning - - but if you have hot spots, you may want to turn once during baking.  This crust has sparked an interest in having a homemade pizza party with my friends and the next time I have a couple hours of free time, I'm making a couple of batches of this dough and freezing it for future uses!

Swordfish topped with mango salsa

My ex's father's side of the family is Russian and used to make the best Pierogi which we would fest on for weeks after the Russian Orthodox Easter, or AKA, the Pierogi Sweatshop holiday.  All of the women used to gather in his aunt's kitchen and make homemade potato pierogi until their hands fell off.  Being an outsider, I was never invited to participate and even though I knew how mind-numbing the work was, I kinda wish I was.  Because then I would've never tried to make them alone, at home this past weekend. 

I followed the recipe for Potato and Onion Pierogi from Robert Irvine.  It was HORRIBLE.  So - if you follow the rest of my recipe below, just pick up some Mrs. T's Pierogies and call it a day.  DO NOT suffer like I did!  (BTW - that is a free endorsement right there for Mrs. T's, but really, I love their pierogi!) 

You know what was most horrible about the pierogi making experience?  The fact that the recipe said it would make 24 and I when I finished, I had a solid 6.  Most didn't stay closed in the boiling water, my dough was too thick for some and created a mushy mess and others just looked like something spewed from an animal.  I wish I had photos for the outtake reel, but that would've been just a slap in the face.

Swordfish Topped with Mango Salsa Over Pierogi

For Protein (feel free to change out swordfish with tilapia, or even chicken):
(4) 4oz pieces of Swordfish
1 tbsp olive oil
salt and pepper
2 tbsp compound butter (butter, parsley, salt and pepper combined)

For Salsa:
2 ripe Mangos, peeled and diced
1 cup of fresh pineapple, diced
1/2 a red bell pepper, diced
1/2 a jalapeno pepper, ribs and seeds removed, finely diced
2 ripe kiwi fruit, peeled and diced
1/4 cup red onion, finely diced
salt and pepper, to taste
1 tbsp honey
zest and juice of one lime

Pierogi "soup":
3 pierogi per person
2 tbsp butter
1/2 cup cut green beans
1 carrot, grated
1 small onion, sliced
1 garlic clove, diced
1/2 cup vodka
1 cup vegetable stock
salt and pepper

Prepare mango salsa a day ahead.  Mix all ingredients and refrigerate to let flavors combine.

Preheat oven to 400 degrees.  Place fish in a shallow baking dish brushed with oil, presentation side down. Bake for 18-20 minutes or until fish is done, turning once.

Meanwhile, bring water in a large pot to a boil.  Add pierogi and cook and it floats.

In a large skillet, melt butter.  Add onion and garlic until translucent.  Remove.  Add cooked pierogi and slightly brown each side, turning once.  Add sauteed onion and garlic, green bean and carrots until slightly tender, approximately 2-3 minutes.  Add vodka and reduce by half, then add vegetable stock and simmer with a lid off until slightly reduced.  Add salt and pepper to taste. 

Arrange pierogi and vegetables in a shallow serving dish.  Spoon broth over.  Top with fish and finally the mango salsa.  Each bite is a party in your mouth!  Plus, it's pretty. 

Note: Please be advised that swordfish contains high traces of mercury in it, and if you are prone to migraines, make the substitution!  I got the worst migraine headache hours after feasting on this and my doctor said the mercury may have attributed to it - who knows...but you may want to err on the side of caution. 

Fried Rice - why order takeout?

I don't know why, but New Years day always makes me crave asian food. Why is this?! Someone please explain!!! Actually, let me think about this for a moment...it could be because New Years is a turning point in America's healthy brigade, and all I can think about (besides the fact that I will not be able to find a parking spot at the gym) is that I want something salty that will give me cankles, high blood pressure and make me hungry a couple of hours later! I've tried my hand at a couple of "asian inspired" dishes throughout the years, but my fried rice has become a staple.

I don't know why more people don't make fried rice at home?! It's easy, and if the rice is already cooked - and left over from your pork chops and applesauce dinner - fast to prepare. It can also be very substantial and satisfying because you can load it with as many vegetables and lean protein as you want! Really, you are limited by your own imagination.


I like making it at home because I like to keep the crunch in my vegetables - something my mother never believed in growing up! A mushy piece of broccoli makes me want to run towards the front door kicking and screaming about the monstrosity of it all. It's funny how I said "growing up" as if her mushy veggie love doesn't still appear to this day. Someone take away her steamer!!!! Or, give her a new kitchen timer that clips to her apron that doesn't go over 6 minutes.

FRIED RICE

2 tbsp vegetable oil
4 large eggs
1 cup onion, chopped
2 garlic cloves, finely diced
1 tsp freshly grated ginger
2 cups of prepared, cooled white rice of your choice*
1 cup cooked and cubed pork or beef
1/2 cup soy sauce, or ginger flavored soy sauce (whatever suites your palette)
1 tsp sesame oil
1 cup frozen peas
1 cup grated carrot

In a large WOK, or skillet heat 1 tbsp of vegetable oil over medium high heat. Add eggs and stir until they form a soft scramble. Remove eggs from WOK and set aside.

Heat remaining vegetable oil over medium high heat. Add onion, garlic and ginger and saute until fragrant, about 2-3 minutes. Add rice and meat, stirring to combine. Add soy sauce and sesame oil, and cook through. Before serving, add frozen peas (they will defrost with the heat of the rice), reserved scrambled egg and carrots. Serve.


That's it...about 10 minutes in prep, total. I've seen fried rice with lots of different kinds of vegetables, seafood and meats...but this happens to be my favorite combination. Oh, and the leftovers are AMAZING!!!

*I use Jasmine rice for all of my rice needs. It's the only kind of rice that I don't seem to burn, and I like the way each individual piece of rice stands on it's own and doesn't clump up or stick.

Pumpkin Spiced Ice Cream

The ice cream maker...my nemesis.

I loved you so much the day I brought you home. You were hiny and new and smelled good...then I began to loath you as one recipe failed. Then, another. And another. I spent so much money in hopes that I would win you over. Finally, I gave up on you. I stored you in the back of the cabinet, out of sight and out of mind. I forgot about you and all of the embarrassment you laid on me. I forgot your smell and your newness and the hum of your motor.

Then one day, I made a joke to my niece who *hates* pumpkin everything, and said "hmmm...I'm going to make some pumpkin ice cream to go with our pumpkin pie." Why would say such a thing when all you have done over the course of 5 years is fail me? I think it's because I'm a persistent bitch. And, I really want to make a successful ice cream!

On Wednesday, November 23, 2011, I cracked your code and your ice cold heart!

That's right!!! Ice cream SUCCESS!

I promptly threw out your little "recipe book" that does not have one single recipe that tells me to make an ice cream base with eggs. That truly is the secret.

So, now that I'm onto you and your trickiness, I can welcome you back into the family. Instead of the back of the cabinet, you now take center stage next to the blender and food processor. Welcome home, ice cream maker.

PUMPKIN SPICED ICE CREAM

1 cup canned unsweetened pumpkin puree
the seeds of 1 vanilla bean or 1 tsp pure vanilla extract
2 cups heavy cream
3/4 cup firmly packed brown sugar
5 egg yolks
1/2 tsp ginger
1/4 tsp salt
5 grates of fresh nutmeg

In a bowl, whisk together the pumpkin puree and vanilla. Cover and chill for at least 3 hours.

In a heavy saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of brown sugar. Cook, stirring constantly, until bubbles form around the edges of the pan, approximately 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg. Add the remaining cream and brown sugar. Whisk until the sugar begins to dissolve and the mixture becomes creamy.

Remove the cream mixture from the heat and temper your egg mixture. (Seriously - click on the link to learn how to "temper" your eggs - or else you will make scrambled egg ice cream, and that can't be tasty.) Transfer tempered mixture into the heavy saucepan and cook over medium hear, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it becomes thick and coats the back of the spoon. Not not allow the custard to boil! Strain mixture through a fine-mesh sieve into a bowl and place the bowl into an ice bath, stirring occasionally to cool. Whisk the chilled pumpkin mixture into your ice cream base. Cover with plastic wrap, pressing it directly onto the surface of the custard, so you don't make a "skin." Chill for 3-24 hours.


After chilling, transfer to your ice cream maker and churn per the manufacturer's instructions. (I have to completely freeze my maker's bowl prior to churning, so there is definitely some plan-ahead activities to be aware of.) Transfer your ice cream into a freezer-safe container and freeze until firm. Scoop and serve!

Our Thanksgiving dessert was pumpk'tastic! Pumpkin pie, pumpkin spiced ice cream and a little drizzle of homemade Carmel sauce. Funny thing is, I didn't taste much pumpkin in the ice cream - just the essence of it, which is fine by me. The ice cream was surprisingly smooth and VERY rich, so one scoop really went a long way. My niece did try a small spoonful, but was not impressed. Oh well. I was! And really, all that matters is that the whole experiment didn't crash and burn.

Pumpkin spiced ice cream is so freaking good!!!

For those looking to make plain vanilla ice cream, I italicized the base ingredients. The recipe itself is pretty easy to decifer. If you'd like to add in something special, prior to churning, throw in whatever you'd like: fresh strawberries, chocolate chips, crushed cookies, etc.

How To - fluffy gnocchi

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle...and it's easy to see why, because that's exactly what these tasty little potato dumplings look like. For years I have been purchasing pre-made vacuum packed gnocchi at the grocery store, and it's so silly! Gnocchi are fairly easy to make, and taste a hell of a lot better when made with your own two hands, and not vacuum packed, to sit on a shelf for god knows how long. Although I try not to think about it, I do wonder how many chemicals it takes to keep the egg in them from going bad while sitting on said shelf. Hmmmmm....barf.

Gnocchi are often the served as an alternative to soups or pasta in some Italian eateries. I prefer them to be the star of own soups, which then enable those soups to become more of a meal of substance.

Contrary to popular thought - and what the Food Network has been pounding into my head for years, which is why I've never made them before - you DO NOT NEED a potato ricer. A fine strainer and a spoon will do the job quite nicely, and since most home cooks have them at their disposal already, there's no need to take a trip to the local kitchen supply store. Who has that kind of expendable income now-a-days anyway?!

I think it's pretty amazing that you can take 3 simple, everyday ingredients and transform them into something new and exciting.

Little cute pillows of potato GNOCCHI!

Basic Gnocchi

2 large potatoes
2 cups of flour
1 egg
salt, to taste

Peel and dice the potatoes into bite sized pieces, add to a medium pot and fill with water until potatoes are just covered. Bring to a boil over high heat and cook until potatoes are tender. Drain into a fine strainer for 5 minutes, or until potatoes have lost their moisture and are cool to the touch. Set strainer over a large bowl and mash cooked potatoes into the strainer, until your potatoes are "riced" into the awaiting bowl. It should look something like this:


Combine your "riced" potatoes with two cups of flour and one egg and combine using the paddle attachment of your mixer until the dough just comes together, about 1-2 minutes. Do not overwork the dough, as the gnocchi will then become tough.


Collect a handful of dough and roll into a long log, about 1/2 inch in diameter on a slightly floured surface. Cut into 1 inch pieces, then using the tines of a fork, flick each dough piece off, creating the shape and texture of the gnocchi. Place pre-cooked gnocchi in a single layer on a cookie sheet, and repeat until all the dough is used.

Don't worry if your gnocchi don't look uniform...homemade cooking should be rustic!

To cook: place handful of gnocchi in salted, boiling water until it floats to the top. Serve immediately in your favorite gnocchi application! (You can also store your homemade gnocchi for several days in an air tight container, or freeze them for later use.)

Like I said before, I like to beef up my soups with gnocchi, and since I recently dined on soup, salad and bread sticks from a chain that shall not be mentioned - I was inspired to whip up my own version of creamy chicken and gnocchi soup.

Creamy Chicken and Gnocchi Soup

2 tbsp olive oil
2 tbsp butter
3 large carrots, peeled and diced
3 large celery stalks (leafy tops included), diced
1 large onion, diced
2 garlic cloves, finely minced
2 cups pre-cooked chicken - your choice of diced or shredded white and/or dark meat
2 quarts of chicken stock
16 oz. of prepared gnocchi
1 cup of heavy cream
1 tsp each: dried parsley, oregano and thyme
1/4 tsp freshly grated nutmeg
salt and pepper, to taste

Melt oil and butter in a large stock pot over medium heat. Add onion, garlic, carrot and celery and cook, stirring occasionally, until vegetables are tender. Add parsley, oregano and thyme - then add chicken stock and bring to a boil. Drop chicken and simmer for 1/2 hour until the liquid reduces slightly. (You can add more stock if your soup reduced too much.)

Right before service, add gnocchi. When the gnocchi floats, turn off the heat and add the cream, salt and pepper and grated nutmeg. Spoon into shallow dishes and serve with grated Parmesan cheese, if desired.


The texture of this soup is to die for...between the tender chicken and the fluffy, pillow'y gnocchi...I was in heaven! I also baked up some homemade bread to go along with this, so I could dunk the bread into the broth, which was so flavorful.

Truth be told, not only was this dinner - but also breakfast the next morning.

Frozen Tiramisu

I like Tiramisu. I like ice cream. Is there a way to combine the two? Hell yes! Buck "tradition" and make this...pronto! (And be extremely disappointed when there are no leftovers to chow on.)

Frozen Tiramisu

1 cup sugar
1 1/2 cups strong, freshly brewed coffee
1/3 cup Kahlua liqueur
Pre-made angel food cake
1/4 cup crushed Oreo Cookies
1/2 gallon of chocolate ice cream, softened*
1/2 gallon of coffee ice cream, softened*
whipped cream
Cocoa (for garnish)

Place sugar and 2/3 cups of water into a sauce pan. Bring to a boil over medium heat, stirring occasionally until dissolved. Remove from heat and stir in brewed coffee and Kahlua. Let syrup cool completely.

Meanwhile, spray a 9x9x2 inch baking dish with vegetable spray. Using a serrated knife, cut angle food cake into thin squares, layering along the bottom of the dish. Using a pastry brush, brush the cake layer with the coffee syrup. Sprinkle 2 tablespoons of crushed oreos over cake.

Spread a layer of chocolate ice cream over cake. Place a second layer of angle food cake over ice cream, and once again brush the cake with the remaining coffee syrup. Place in freezer until completely frozen.

Remove from freezer, sprinkle with remaining oreo cookie crumbs, and spread a layer of coffee ice cream over top. Freeze until completely hardened. When ready to serve, top each portion with freshly whipped cream and a sprinkle of cocoa, if desired.

Hello, lover.

*Time saver: If you do not have time to let your ice cream soften, place into a stand mixer bowl and beat on low until spreadable.

I was completely amazed at how great this turned out! The layers of angel food cake absorbed all of the liquid and became this gooey, coffee goodness - and the ice cream just held it all together, making it taste like traditional Tiramisu. It was a big hit at the "going away" dinner party I held for a friend who is going on a mission trip to Africa.

I may have licked my bowl.

Very Berry Gummy Squares

My all-time favorite candy is a tie between RED Gummy Bears and RED Sour Patch Kids, so when I came across a recipe in Taste of Home Magazine for making your own gumdrops, I was intrigued, but I had to change it up because I wanted more of an all-inclusive berry taste.

I must admit, I shelved it for quite some time. I like instant gratification and the process of making these provides none of that. There is a full 24-hour waiting period, while the semi-done gumdrops stare at you from across the room, taunting and whispering your name in their gelatenous sweetness. If you have a sweet tooth, like me, it's worse than Chinese Water Torture - or so I would think. The payoff is grand if you can muster up the extreme patience.

These gumdrops are soft and chewy and go down a little too easy, especially if you cut them into small bite sized pieces. They were the most perfect little Valentine's Day gift. I was impressed with how the cranberry flavor wasn't overwhelming, and am left wondering how I could change up the recipe to include other flavors. I have a couple of ideas that center around lemon curd and fruit juices, but that may include adding an additional packet of unflavored gelatin, to balance the liquid out. I'm up for figuring out the science of it all, because they are just that good.

My warning to anyone who makes this must be headed...1.) If you eat too much, you will get a severe stomach ache. And, 2.) Embrace the pink pee and poo! It means your systems are all working! *Sadly, this is not the first time I've mentioned poo on this blog.*


VERY BERRY GUMMY SQUARES

2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 can jellied cranberry sauce
2 cups sugar
2 3-oz packages of raspberry gelatin
1 3-oz package of strawberry gelatin
granulated sugar, for dusting

In a saucepan, sprinkle unflavored gelatin over water. Let stand for two minutes, or until the gelatin softens. Add the cranberry sauce and 1 cup of sugar and cook over low heat until the cranberry sauce is melted and the sugar is completely dissolved, whisking lightly. Remove from the heat and add the raspberry and strawberry gelatin, stirring to completely dissolve.

Coat an 8x8x2'' pyrex baking pan with cooking spray. Dust lightly with sugar, and pour your gelatin mixture into the prepared pan. Cover with plastic and let stand at room temperature overnight.

Cut into 1-inch squares with a knife that you've run until hot water, so it slips through the candy easier. Roll each piece in sugar. Place on baking sheets and let stand for 3 hours. Turn pieces over, roll in additional sugar, and let stand an additional 3 hours until very firm.

Store in an airtight container at room temperature until they are gone!

What one should bring when attending an adult-only party...

Every couple of years, one of my horny friends decides to throw a sex toy party which I always feel *obligated* to attend. (I see you rolling your eyes!) It's the ultimate girls night**, with yummy fruity cocktails, lots of amazing finger foods, nervous laughter, inappropriate jokes (me) and touching (me, again), demonstrations (not me!) and the exchange of funds for goods. Being a little deviant, I offered to make a cake.

Tell me? What the hell was I thinking? I HATE making cakes! But, since I opened my big mouth and couldn't back out without looking like a huge schmuck, I pressed onwards. I wanted to do some kind of kinky jacuzzi tub cake with nakedness that would shock the ladies. A couple of years ago, I made a camping cake with a "lake" made with jell-o, so I used that same basic technique.


The run-down:

• The CAKE is Betty Crocker, from a box. No brainer! I doubted that anyone would want to eat this thing, so I wasn't going to bake from scratch and cross my fingers that it would be OK.
  



• The TILES are Mike & Ikes candies.
  



• The PEOPLE and ACCESSORIES are gum paste.
  



• The "WATER" is jell-o. Prepared after assembly of the people, with a hope and a prayer!

The assembly:

Followed all cake ingredient directions with two 8 inch round cake pans. Frosted the layers, cut out the hole for the Jacuzzi, then crumb coated the entire cake and set aside. Later, frosted the cake, smoothing out the sides and top. Attached candy tiles.

Making the people sucked! I've never used gum paste before and it's tricky stuff. (And, BTW - tastes disgusting!) I found the gum paste in the cake decorating section of Michael's Crafts. $10 bucks for a 10 oz. bag. Some tips I picked up the hard way: 1. Keep the bag sealed, because it dries out fast! To tint the paste I used basic food grade food coloring and kneaded the paste until it was colored to my satisfaction. My hands were the color of the rainbow for a day or so afterwards - so 2. use plastic gloves or be prepared. 3. Make sure that you position your figures how you would like them to dry, otherwise you have to start over.

I tried to be as anatomically correct as possible. At least when it came to the nether-regions! I mean this guy has no head hair, but a very nice package if I do say so myself!

This lady was a little more demure, I decided.

Add your figures to the cake, using icing to prop them up if needed. Prepare jell-o according to the instructions. Let jell-o cool slightly, and gently pour into the iced cake hole. If you are not gentle, you'll get bubbles. If you get bubbles, just pretend that your figures are farting. :)


I am the first to admit that this cake, although hilarious, it's very amateurish - but really, who cares. There's penis and vagina and ass and boobies! Looking back, I should've tinted the paste that I used to make the people so that they had somewhat of a tan. Poor little sculptures were very, very white! I'm just happy that the whole thing made it to the party without a major cake'tastrophy and that it made all the ladies giggle.

**To all the boys out there, sorry...these parties are so much more fun without your participation - just sit back and hope that your woman receives a package in about 6-8 weeks.

Creamy Potato Gratin

When I think of my ultimate comfort food, I think potatoes. Mashed, with lots of sour cream and butter and a lake of thigh-hugging gravy on top. Baked with (more) sour cream, chives and REAL bacon bits. Roasted new baby reds with a sprinkling of olive oil and salt and pepper.

Pardon me while I wipe the drool off the front of my shirt....

Hats off to my friend Lisa who didn't balk when I proclaimed "I'm going to try a new recipe on you. I hope it works."

I've had a lot of really nasty Gratin potatoes, mainly from my mother's kitchen - god bless her non-culinary heart - so when I came across trying to make them myself, I was a little leery. Nothing kills your proposed food coma like half-done potatoes, or separation of the cream, or dry spots. However, if you do try this recipe (and please do!), you will see that they are fool proof and super easy, and so tempting that you may heat them up for yourself for breakfast the next day. (I can not be the only one!) What I will NOT promise is how calorie laden they are, but you know...all things in semi-moderation.

CREAMY POTATO GRATIN

1 lb russet potatoes

1 cup each of whole milk and heavy cream

1 garlic clove, minced

1/2 cup of white sharp Cheddar cheese, grated

1/2 tsp grated nutmeg* (optional)

3 tbsp breadcrumbs (Italian or plain)

3 tbsp Parmesan cheese

salt and pepper, to taste

Preheat oven to 350 degrees. Butter a 9x9 inch Pyrex baking dish and set aside.

Peel and slice potatoes to 1/4 inch thickness, either using a mandoline or a steady hand. (I have a mandoline, but I am terribly afraid of it because I almost sliced my finger off, even though it came with a hand guard.)

Combine the sliced potatoes, milk, heavy cream, garlic, nutmeg, salt and pepper in a large saucepan. Simmer of medium heat for about 8-10 minutes. Watch your saucepan, because you do not want to pick up the mess if it boils over! The potatoes will still be firm when pierced with a knife. Remove the potatoes from the heat and add in your grated Cheddar cheese, stirring to melt.

Pour entire mixture into your prepared baking dish. Combine the breadcrumbs and Parmesan cheese and scatter over the top evenly. Bake in the oven for 30 minutes until the top is golden brown and bubbly. Remove from oven and allow the Potato Gratin to "set" for 5-7 minutes before service.

Can you believe that there is no butter in this recipe?!

*I use freshly grated nutmeg in all of my creamy based dishes because it provides just a hint of something in the background that I really like. If you only have store-bought nutmeg, pre-ground, omit. The flavor just isn't the same.

3-Blend Citrus Poppy Seed Cake

"Cake from scratch."

That single line often makes me break out in hives. Seriously. The measuring, the testing, the uncanny ability for all of your hard work to go up in smoke! Hey...I'm a cheater. (No comments from the peanut gallery!) If I can use a cake mix, I will. I openly and freely admit it!

However, sometimes you have to take the plunge...like when all there is for "Poppy Seed" mixes is muffin mix - and surely that would've sucked. Scratch was my only option. Sigh. Lucky for me, the recipe turned out to be pretty fool-proof. Without further adu...

3-BLEND CITRUS POPPY-SEED CAKE
(I apologize if you see the word "poopy" instead of "poppy." I've caught myself twice already.)

Cake (all ingredients should be room temp):
3 sticks of unsalted butter
3 3/4 cups of flour
2 1/2 tsp baking powder
4/3 tsp salt
2 1/2 cups sugar
7 large eggs, lightly beaten
1 1/2 tsp vanilla
1 cup milk
1/2 tsp grated lime, lemon and orange zest
1/3 cup poppy seeds

Preheat oven to 350 degrees. Prepare 2 or 3 8x2 inch round cake pans. Set aside. (2 pans will give you (4) 1/2 inch layers, 3 pans will give you (3) 1-inch layers.)

In a medium bowl, combine flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter on medium-low speed until lightened, about 1 to 2 minutes. Gradually add sugar, and once again beat until lightened, about 3 to 4 minutes, scraping the sides of the bowl as needed to combine thoroughly. Drizzle in eggs, a little at a time, beating on medium-low speed after each addition until batter is smooth and fluffy, about 5 minutes. Beat in vanilla.

7 eggs is a lotta eggs!

Reduce mixer speed to low and alternately add flour mixture and milk, a little at a time, beginning and ending with the flour mixture until well combined, scraping often. Beat in the zest of the lime, lemon and orange, as well as the poppy seeds.

OOOOOO...zesty!

Divide batter into prepared pans. Bake 30 minutes, then rotate pans for even browning, baking an additional 5 to 10 minutes more - or until a skewer comes out clean when poked into the center of the cake. Transfer pans to a wire rack to cool for about 15 minutes, then carefully turn cakes out (top up) to completely cool.

Meanwhile...

The icing will need to chill at least 3 hours before spreading. Don't taste it though, or you might eat it all!

Icing (reminder - ingredients should be kept at room temp!):
12 oz. cream cheese
6 tbsp butter
3 cups confectioner's sugar

In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese until smooth, about 1 minute. Add the butter, scraping the sides often, until combined. Carefully add the confectioner's sugar on low-speed until the mix is completely combined. Beat frosting on medium-speed until smooth and fluffy, about 1 full minute, then transfer to an airtight container and chill until firm.

Assemble the cake...

Place a little of the icing on the serving platter to keep the cake from sliding around. Place one layer of cake on top, then spread 1/3 of the icing onto the cake and repeat until all you have left is one layer of cake.

When ready to serve, glaze!

Lemon Glaze (can be made 3 to 4 hours ahead):
1 1/2 cups confectioner's sugar
3 to 4 tbsp freshly squeezed lemon juice
2 tsp poppy seeds

Place sugar in a bowl. Gradually add lemon juice, stirring with a fork to combine until smooth. The mixture should be slightly thick. Stir in poppy seeds. Glaze cake immediately by pouring mixture over the center of the top and allowing it to run down the sides.

Then, DIG IN!

The recipe is definitely not as complicated as it seems, and the finished product was excellent, much to the delight of my dinner guests (and co-workers who got the leftovers the next day). My only other alternate addition for next time...I might play a little with the moistness of the cake by brushing some Limoncello over the cut layers. It would also give the cake a little more robust lemon flavor, which I was missing. Wish I thought of it earlier.

Am I still afraid of "cake from scratch?" Hell yes! But this recipe did give me a little more confidence in that realm.