Candied Yam Soufflé

This wonderful foodnetwork.com recipe combines the great tastes of yam, pecans, brown sugar, cinnamon and nutmeg. This may very well become our new Thanksgiving Yam dish. Super easy to make, the recipe below yields about 12 servings. Enjoy!

HELPS

1. Once in the oven, watch this carefully as you don't want the marshmallow topping to burn.

INGREDIENTS
8 Tbs butter
1 cup light brown sugar
1/2 cup chopped pecans
80 oz large yams or sweet potatoes, drained if from a can
1 tsp ground cinnamon
1 tsp ground nutmeg
1 jar marshmallow topping (12 oz)

DIRECTIONS
1. Preheat oven to 325 degrees F.
2. Melt butter in a saucepan over medium heat.
3. Add brown sugar and pecans. Simmer for 3 minutes.
4. Meanwhile, place drained yams in a large bowl and mash finely with a potato
masher (leaving some chunked pieces).
















5. Pour sugar/pecan mixture over yams. Stir until combined thoroughly.
















6. Add in cinnamon and nutmeg. Transfer to a metal pie pan.

















7. Top with marshmallow topping, being careful not to overportion or you'll have a big mess in your oven. Bake for 15 minutes at 325 degrees F.
















8. Remove from the oven and raise the oven temperature to 400 degrees F.
9. Bake for an additional 10 minutes at 400 degrees F to brown the top, watching carefully to keep from over-browning.

Potato and Bacon Torte

Last year I watched "Next Foodnetwork Star" and was so glad when Melissa D'Arabian won. I remember the judges always being so impressed with her pie crust so when I found this recipe of hers online I was excited to try it. I have to admit, it was one of the best homemeade pie crusts I've ever had. Perfectly light and crisp and it went so well with the potato, bacon, cream and cheese. This is a wonderful and very filling side dish or I suppose it could even be a main course if you wanted to add some more bacon. I was also so excited to use fresh lemon thyme from our garden! This is the first recipe I've ever made with anything I've grown myself. Yep, pretty proud given my complete and total black thumb. The recipe below yields 1 torte or 6-8 servings. Enjoy!

HELPS

1. After assembling the layers of potato, I realized I had completely forgot to add the bacon to each layer. So, I had to stuff it in there after the fact. Normally I think you'd see a more even spreading in the picture. Don't forget like I did!
2. I had no gruyere so I used asiago. Tasted wonderful and I may even add a little more when I make this again.

INGREDIENTS
Pie Crusts
1 cup butter cubed and chilled
2 1/4 cups all-purpose flour
1 tsp salt
8 to 10 Tbs ice water

Torte
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, see above
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

DIRECTIONS
Pie Crusts
1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
















2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
















3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round.
















5. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Torte
1. Preheat the oven to 375 degrees F.
2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
















3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
















4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes.
















5. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full.
















6. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices.
















7. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed.
8. Brush the top and edges of the crust with egg wash.
















9. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.
















10. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil.
11. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pastel de Tres Leches

I saw this recipe in a Cook's Illustrated magazine and had been wanting to make this delicious dessert for some time. This popular Latin America cake translates as "cake of three milks" or "three milks cake," stemming from the integral part of the cake, the sauce made with heavy cream, sweetened condensed milk and evaporated milk. The finished product is dense and moist, but not overly wet. I chose to compliment the fresh whipped cream with some fresh berries which added just the right touch. The recipe below yields 12 large pieces. Enjoy!

HELPS

1. This does take a few hours to make including some overnight soaking time in the refrigerator so leave make sure you leave yourself enough time.

INGREDIENTS
Milk Mixture
1 14oz can sweetened condensed milk
1 12 oz can evaporated milk
1 cup heavy cream
1 tsp vanilla extract

Cake
2 cups unbleached all purpose flour
2 tsp baking powder
1 tsp table salt
½ tsp ground cinnamon
8 Tbs unsalted butter
1 cup whole milk
4 large eggs, room temp
2 cups sugar
2 tsp vanilla extract

Topping
1 cup heavy cream
3 Tbs corn syrup
1 tsp vanilla extract
Fresh Berries (optional)

DIRECTIONS
Milk Mixture
1. Pour condensed milk into large microwave safe bowl and cover tightly with plastic wrap.
















2. Microwave on low, stirring and replacing plastic every 3-5 minutes until slightly darkened, 12 – 15 minutes.
3. Remove from microwave and slowly whisk in evaporated milk, cream and vanilla.

4. Let cool to room temperature.

Cake
1. Adjust oven rack to middle and heat to 325.
2. Grease and flour 13 by 9 inch baking pan.
3. Whisk flour, baking powder, salt and cinnamon in bowl.
















4. Heat butter and milk in saucepan over low heat until butter is melted. Set aside off heat.
5. Beat eggs in large bowl using a whisk attachment for 30 seconds, then slowly add sugar.
















6. Increase speed to medium-high and beat until mixture is thick and glossy, 5-7 minutes.
7. Reduce speed to low and slowly mix in milk butter mixture and vanilla.
















8. Add flour mixture in three additions then mix on medium speed for about 30 seconds.
















9. Scrape batter into pan and bake until toothpick inserted into center comes out clean, 30-35 min.
















10. Transfer cake to wire rack and let cool 10 minutes.
11. Using skewer, poke holes at ½ inch intervals in top of cake.
















12. Slowly pour milk mixture over cake until completely absorbed.
















13. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24.
















Topping
1. Remove cake from refrigerator 30 minutes before serving.
2. With mixer on medium speed, beat heavy cream, corn syrup and vanilla to soft peaks, 1-2 minutes.
















3. Spread over cake and slice into 3 inch squares.
















4. Garnish with fresh berries if desired.

Cheese Truffles

I grew up in Washington State and regularly ate Tillamook cheese so when I saw this recipe on their website, I knew it would be amazing. Plus, being the cheese lover that I am, how could cheese in a truffle form be anything but incredible? These were almost like mini cheese balls, similar to the kind you buy from the grocery store at holiday time, only these were so much better! Each one of these little truffles packed the perfect amount of flavor and I had to excercise extreme restraint to not them all. The recipe below yields 2 dozen truffles. Enjoy!

HELPS

1. The next time I make these I will definitely make a double batch. They go fast!

2. Make sure to pulse the paste until it is very smooth without any clumps.

INGREDIENTS
2 tsp olive oil
2 Tbs minced shallots
Pinch salt
4 oz jack cheese, shredded
4 oz Extra sharp cheddar, shredded
2 1/2 Tbs unsalted butter
1 1/2 tsp water
1 Tbs finely minced celery
Pinch cayenne
1/4 cup fine dried bread crumbs
1 Tbs minced parsley

DIRECTIONS
1. Heat oil in a small frying pan over medium heat.
2. Add shallots and salt and sauté until soft. Set aside to cool.
















3. Place cheeses, butter and water in bowl of food processor. Pulse until smooth.

4. Transfer mixture to medium bowl and stir in shallots, celery and cayenne.
















5. Chill in refrigerator for 1/2 hour.
6. In a separate bowl combine bread crumbs and parsley.
7. Form cheese mixture into teaspoon-sized balls and roll in bread crumb mixture.
















8. Serve at room temperature.

Chicken Picatta

A piccata is a classic dish of seasoned and floured veal or chicken, quickly sauteed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. I added to this foodnetwork.com recipe some capers to the mix and made sure each plate had a generous portion of the sauce. Very easy and quick to make, we'll be doing this one again soon! The recipe below yields 4 servings. Enjoy!

INGREDIENTS
2 skinless and boneless chicken breasts, butterflied and cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 Tbs unsalted butter
5 Tbs extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

DIRECTIONS
1. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 Tbs olive oil.
2. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.































3. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
4. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
5. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides.
6. Remove pan from heat and add chicken to the plate.
7. Into the pan add the lemon juice, stock and capers.
8. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
9. Return all the chicken to the pan and simmer for 5 minutes.
















10. Remove chicken to platter.
11. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
12. Pour sauce over chicken and garnish with parsley.

Chocolate Blackout Cake

Something about the name of this one convinced me to try it after seeing it in a desserts magazine. I made it for Thanksgiving this year and it came out very most, very rich, and very good. I loved the idea of crumbling one layer of cake on the outside - very creative. The frosting was actually a homemade thick chocolate pudding which paired nicely with the dense cake. A keeper for sure, this recipe yields one large cake. Enjoy!

HELPS

1. I would suggest crumbling the chocolate cake layer for the outside into smaller pieces.

2. This cake can be refrigerated for several days and is best slightly chilled.

INGREDIENTS
Pudding
1 ¼ cups sugar
¼ cup cornstarch
½ tsp table salt
2 cups half-and-half
1 cup whole milk
6 oz unsweetened chocolate, chopped
2 tsp vanilla extract

Cake
8 Tbs unsalted butter, plus extra for pans
1 ½ cups unbleached all-purpose flour, plus extra for pans
2 tsp baking powder
1 ½ tsp baking soda
½ tsp table salt
¾ cup dutch-processed cocoa
1 cup brewed Pero (coffee substitute)
1 cup buttermilk
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tsp vanilla extract

DIRECTIONS
Pudding
1. Whisk sugar, cornstartch, salt, half-and-half, and milk in large saucepan and set over medium heat.
2. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes.
















3. Stir in vanilla and transfer pudding to large bowl.
4. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
















Cake
1. Heat oven to 325 degrees.
2. Butter and flour two 8 inch cake pans.
















3. Whisk flour, baking powder, baking soda, and salt in bowl.
4. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute.
















5. Off heat, whisk in coffee substitute, buttermilk, and sugars until dissolved.
















6. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

7. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes.
















8. Cool layers in pans 15 minutes, then invert onto wire rack.
















9. Cool to room temperature, at least 1 hour.

ASSEMBLY
1. Cut each cake in half horizontally.
2. Crumble 1 cake layer into medium crumbs and set aside.
3. Place 1 cake layer on serving platter.
4. Spread 1 cup pudding over cake and top with another layer.
















5. Repeat with 1 cup pudding and last layer.
6. Spread remaining pudding over top and sides of cake and coat with reserved crumbs. Serve.