Say when.  Such a small little phrase but as soon as I hear it I am transported back to Swanton Vermont.  As a four year old standing in the kitchen with my older sister pouring out the milk.  She just says…. Say when, and I know that as soon as she has poured as much as I want all I say is “when” and she stops.  That small little bit of control… which is a lot when you are 4 and control basically nothing in your life.  That one little word that lets you know you can say when you have had enough.

After three years of blogging I am saying when.  I still love food, I love cooking, I love discovering and I love sharing with all of you… but if I am completely honest with myself… I no longer love blogging.  It has become a chore, a deadline I impose on  myself.  Every time I don’t post I am hard myself, every time I do post and get no comments I am hard on myself.  Where’s the fun in that?  I am a mother, a wife, a research technician, a forensic student, a temporary forensic researcher, a housekeeper, a driver, a cook, a mechanic based in small toy repair, a volunteer, a friend, a cousin, a sister, a daughter, a doll-maker, an organizer freak, a student teacher, President of the honors soceity, and room mom to not one but two rooms because I obviously like to be strung out and crazy every second of every day.  Starting in June I am taking as many of those things off my plate as possible so that I can take a much needed break, blow bubbles with my kids and bury our feet in the sand of any beach we can find without bringing a cell phone, without photographing our food, without worrying about self imposed deadlines.  I have been waiting for years and asking myself when will I get to relax, why do I do this, when, when, when?  And instead I have another question…. why not now?  It has been a pleasure and I will be sad to lose my online recipes that I can access anytime and anyplace with a connection.  However I say to my friends and family…. come visit I will share with you  my new recipes.  It’s been fun.  Enjoy your summer and happy cooking.

The Bossy Chef… is now only Eileen….. Mom, sister, friend, etc., etc.,

I’ve always had a fondness for people who know their limits.  They always seem so happy

Or in this case chocolate cupcakes.  I am totally lame and that is not my picture.  I stole it from First Look Then Cook’s blog because my lovely cupcake picture which I just saw YESTERDAY, is missing in action and I can’t seem to find it.  Every once in a while being technologically incompetent causes serious annoyance!

I made these cupcakes for a baby shower, and there were two extras that I made my family eat to make sure they tasted good before dropping them off.  They assured me they were.  These cupcakes are not for the weak.  Oh no, these cupcakes are truly only for the really devoted rich, decadent, chocolate lover.  I used Ina Garten’s chocolate cupcake recipe, but I swapped out the ganach for frosting.  Here we go.

Chocolately Cupcakes
Ina Garten

Ingredients
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
16 fluid ounces chocolate syrup (recommended: Hershey’s)
1 tablespoon pure vanilla extract
1 cup all-purpose flour

Method

Line muffin pans with 12 paper liners (Mine made 15). Preheat the oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups (fill these almost full, they do not rise) and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let the cupcakes cool thoroughly in the pan.

Creamy Chocolate Frosting:
Bobby Flay

2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 cup confectioners’ sugar
3/4 cup Dutch-processed cocoa
Pinch fine salt
1/2 cup light corn syrup
1/2 vanilla bean, seeds scraped
7 ounces semisweet chocolate, melted and cooled
1 teaspoon espresso powder

Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup and vanilla seeds and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate and espresso. Pulse until the frosting is creamy, about 15 seconds. Yield: about 3 cups.

Sorry for the interruption in your normal broadcast.  My children have been sick for…. count them… SIX WEEKS!!!!  And I don’t mean a cold, I mean Mommy hold me all night walking the floor so I can sleep or I am going to make your life a living hell sick.  Therefore the only interesting thing to come across my plate has been fast food, and maybe a frozen Indian meal from Trader Joe’s.

The only fun thing I’ve made in weeks are the dolls pictured above and a really amazing chocolate ganache tart which I will post as soon as I catch up and have a minute to remember to grab the card out of the computer so I can post a picture.  See you soon.

Hi, I’m Hedy Shablee…. or I was at our friend’s Murder Mystery dinner a few weeks ago.  Sorry for the delay in posting but I have been in an end of Winter funk.  I should be returning to normal sometime around graduation in June…. assuming I graduate since my research is not going well but that is another funk of its own.

So I/Hedy was the crunchy-vineyard-owning neighbor of the dearly departed.  I was also in charge of dessert mostly because I begged them to let me bring dessert because I have been dying to make this and could not have this in my house with no one to help split the caloric intake.

 If you like lemon, this is the dessert for you.  It was so lemon-on-ony.  I brought the tart shell and the lemon curd separate so they could be put together at the last minute.

My interpretation of a hippie.  I don’t usually dress like this nor do I wear my make up like that.  However, I was carded on the way so I might consider making a change.

I will have to post the tart shell recipe later since I left my cookbook at home.  No worries any tart shell will work and I have yet another fantastic tart to tell you about, but let’s save that for a funk free day.

Lemon-Cream Tart

Ingredients

**I have an 11-inch tart pan so I multiplied the batch by 1.5, these are the original measurements

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell

Method

Getting ready: Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.

Fit the bowl into the pan (make certain the water doesn’t touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heat—and you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140°F, about 10 minutes.

Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.

Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth.  I brought it for a dinner party so I simply kept the tart shell and the cream separate and right before we had dessert I put the two together.

Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.

Lemon Cream Tart

Ingredients

**I have an 11-inch tart pan so I multiplied the batch by 1.5, these are the original measurements

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell

Method

Getting ready: Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.

Fit the bowl into the pan (make certain the water doesn’t touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heat—and you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. And have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest at room temperature, stirring occasionally, until it cools to 140°F, about 10 minutes.

Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.

Serving: The tart should be served cold, because it is a particular pleasure to have the cold cream melt in your mouth.  I brought it for a dinner party so I simply kept the tart shell and the cream separate and right before we had dessert I put the two together.

Storing: While you can make the lemon cream ahead (it will keep in the frige for 4 days and in the freezer for up to 2 months), once the tart is constructed, it’s best to eat it the day it is made.

Salad dressing is such an easy thing to make I’m not really sure how prepared salad dressing was ever successful in the store.  Grab your ingredients, typically a fat such as oil or mayo, or some such thing, some spices, and then vinegar for a vinagrette or something creamy for a creamy dressing, throw them in a jar and shake the hell out of it…. Voila.  For creamy dressings omit vinegar and add more creamy fatty stuff.  I love this recipe however the garlic was a tad overpowering so I’ve knocked it down here.  Feel free to add just a bit of garlic and increase it.  Keep in mind it will continue to develop as it sits in the fridge.

Ranch Dressing:

1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1/2 teaspoon dried dill
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1/2 tablespoon garlic paste, (use half of the salt and 1 clove garlic smashed with the flat side of a knife, to make paste.

In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving

Do you like the nice pretty photo of the onions?  Good… it is a buffer to allow you time to prepare yourself for the food you are about to make.  Ready… are you ready?

Sometimes you just need truly ugly, tasty, fun food.  These would be perfect for the superbowl because they are definitely junk food, they are easy to prepare, and they are deeeelicious!  I found these on another blog long ago.  I can’t remember where I got them from so I hope I am making them correctly, but in any case they are good so I will tell you how I make them.  Here’s what you’ll need.  Feel free to multiply it depending on the number of people you are feeding.

A package of hot dogs
Hot dog buns
Relish
Mustard
Mayonnaise
1-2 onions
2 cans of no  bean chili
8oz shredded cheese
Aluminum

Line your pan with Aluminum foil

Then smear the hot dog buns with your condiments.  One side mayo, one side relish, one squirt of mustard down the center.  Don’t go cheap here… once you bake these the condiments will begin to absorb into the bun.

Now tuck your dogs in.  I used all-natural, nitrate-free, beef dogs in an attempt to feel like I wasn’t eating completely horrible food, but eh… they are still hot dogs.

 Now… drown them in no bean chili.  Make sure they are really covered.

Top with cheese.

Bake at 350 for 45 minutes or until cheese is all melty and gooey and delicious and the dogs are warmed through.

 Let cool for about 5 minutes then attempt to differentiate between the dogs, and scoop one onto a plate to serve.

Not that I am encouraging you to eat these every day but they can be made ahead, and they also reheat really well.  Yummy bad food!

Assuming you like macaroni and cheese you should know how to  make it, and I don’t mean the stuff that comes in a box.  Not that powdered cheese doesn’t hold a very special place in my heart but honestly it really doesn’t taste like much does it?  I assume that is why it’s such a hit with kids.  Well not my kids, not one of the three will touch boxed macaroni and cheese. Just like they won’t eat anything but farm eggs.  There is a draw back to feeding them really good food, it becomes your only option.  I had no idea what real mac and cheese was until my step grandmother made it when I was 5 and I fell in love with macaroni and cheese and cheese in general.  It’s been a lifelong affair.  I am quite committed.

This recipe isn’t as fast as the roast chicken but you can do it I believe in you.  I mean getting dressed takes time too but I am confident that you don’t leave the house naked every day.  Most of you anyway.  I hope… you cheeky little monkeys!

The first thing you do is boil some water (easy enough… don’t laugh there was a time when I did not know how to boil water!  I turned the burner on and put the water on and didn’t think that I might want to adjust the knob to high… medium low doesn’t do much for the water.  We all have to start somewhere) with a good pinch of salt.  Add your macaroni and cooke until al dente.  Drain while hot and set aside.  This is important.  If you leave pasta in hot water it will continue to cook and absorb water and you will have mush.

Melt some butter in a sauce pan and add your flour whisking.  If you didn’t know this is a roux.  Congrats you have just added another technique to your cooking arsenal.  Wasn’t scary at all was it?  This would be a white roux as I’ve just started incorporating the flour into the butter, but if you stood here and kept stirring and whisking it would develop color.  The longer you cook it, the darker it gets… the darker it gets the different roux you have.  Voila.

Gradually add your milk… stir like the wind… when you first start adding your milk this flour is going to dry to turn into a dumpling on you.  Do not panic just keep stirring and adding.  When all the milk is added continue stirring until there are no more mini dumplings in your pan.  Add your herbs here so the milk can start to suck the flavor of them out of the herbs and into your sauce.  Add salt and pepper and nutmeg.

Now here is a very important step.  Add the cheese.  I have read recipes where they have you add the cheese to the macaroni and cook under the idea that all the cheeses will melt when baked.  This is not a good plan.  Trust me.  It’s bad… especially if you like to reheat leftovers for lunch… shudder.  Stir stir stir until all the cheese is melted into cheesey melty goodness.

If you like your non-stick pans I recommend not using a wire whisk on them.  I ruined my non-stick whisk but haven’t replaced it because we are moving away from non-stick pans because I am a paranoid freak and need to stop reading things on the internet.

Congratulations you have just completed the hardest part of making macaroni and cheese and you also have just completed the same steps it takes to make a bechamel sauce (minus the cheese).  Add another little tid bit to your skills if you didn’t already know that.  Don’t believe me here… check it out http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html.

Now add your macaroni to your sauce and turn out into a greased pan or casserole dish.  Any kind of dish that can go in the oven will work.

Getting hungry yet because I certainly am.  Now… top this with your buttered breadcrumbs for a crispy topping.  I am torn on the crispy topping.  I think recipes always have you add too many and those breadcrumbs steal some of the moisture from your sauce.  I only use a little bit here but feel free to add more if you think it’s not enough.

Top with remaining cheese and pop it in the oven.  Let it bake and then try not to eat directly from the pan… well okay maybe just a bite or two I won’t tell.

Macaroni and Cheese

Ingredients
8 ounces elbow macaroni (about 2 cups raw)
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
2 tablespoons fresh chopped mixed herbs (I used sage and thyme, 1 tbsp each)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
16 ounces of cheese of your choice
I used:
4 ounces soft goat cheese
4 ounces of shredded parmesan
8 ounces sharp white cheddar
¼ cup bread crumbs
1 tablespoon melted butter

 Method
Grease a 2-quart baking dish. Heat oven to 350°.

Cook macaroni following package directions; drain, rinse, and set aside.

In a large saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually add milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt, and pepper, then stir in your cheese of choice minus about 1 oz.  If using the combo I used I recommend holding back 1 ounce of parmesan, but it’s not important just hold back a little of something.  Continue cooking and stirring until cheeses have melted. Stir in the drained macaroni and turn into the prepared baking dish.

Combine bread crumbs with melted butter and toss with the remaining Parmesan cheese. Sprinkle over the macaroni and cheese. Bake for 25 to 30 minutes, until bubbly and nicely browned.

Serves 6 to 8