Mayonnaise... conquered

A story of failure, perseverance, and success:

Somewhere between Maine and Boston on our drive home from Thanksgiving, Andy and I decided it would be a good idea to make homemade mayonnaise. Like, from scratch. By hand. Yeah, I know, we clearly have issues. Our specific plan was to make a homemade mayo to make an aioli spread for an upcoming dinner of burgers, but we would soon find out that our plan was not going to be as easy as we thought. Once home, I did a ton of research on mayonnaise recipes, techniques, tips, and stories. I found a lot of consistencies in my research - the ingredients would consist of egg yolks, oil, salt, vinegar and mustard. The technique involved a slow (slow!) and steady drizzle of oil to create an emulsion (I knew all about emulsions thanks to my obsession with Alton Brown and his unique scientific explanations on the Food Network). Andy and I got home and got to work making some homemade mayonnaise.

Fail. 

We completely failed on our first attempt. Actually, we completely failed on our first 3 attempts. First we tried an electric hand mixer on low speed, but all we got was yucky oily soup. Eww. We came to the conclusion that one or more of our ingredients were not at room temperature, hence no emulsion. We tried a second time using a food processor (mostly because our arms were numb from the hand mixer attempt) and room temperature ingredients, and a second failure ensued. We got out the immersion or "stick" blender and the beaker that came with it, and we almost had success on the 3rd try. Well, actually we had success for about 10 seconds then decided it could use just oneeee moreeee whir... then it collapsed into liquid. Ugh. We thought we were on the brink of discovery so we tried one last time with the stick blender and got an oily, chunky goo that was not at all appetizing. This was when we abandoned the homemade mayonnaise ship and reached for the jar in our fridge to make our aioli. Clearly, homemade mayonnaise was not meant to be for us.

Well, I am stubborn. I don't give up easily, and I was not going to let mayonnaise defeat me. I got home the day after our epic failure and did a ton of research on everything mayo. I decided that after using the same ratio of oil to egg yolk (about 1 cup to 1 yolk) and keeping other variables similar with no success, the issue had to either be the ratio I was using, or the cook. I changed the only thing I had control over and changed the ratios. I added an extra 1/4 cup of oil and an extra egg yolk to aid in the emulsion process and gave it another whir, pun intended. It worked! I made mayonnaise! From scratch!! I definitely need to play around with the flavoring to suit my own taste, but to me the texture and consistency was absolutely perfect. I am a Cains mayonnaise girl through-and-through, and this was very close to that texture. 

Yes, this is homemade!

Here is the recipe that finally created mayonnaise!

Mayonnaise - Version 5.0

Ingredients - all at room temperature

2 egg yolks

1 tbsp. lemon juice

1 tbsp. white wine vinegar

1/2 tsp. salt

1/2 tsp. sugar

1 tbsp. Dijon mustard

1 1/4 c. canola oil

Let the egg yolks settle at the bottom

Add all ingredients to the beaker of the stick blender - a mason jar would also work. Allow egg yolks to settle completely at the bottom. Submerge the stick blender covering the yolks and hold it against the bottom of the jar. Pulse 5-6 times pausing for 3 seconds between each pulse. Once a white emulsion forms in the bottom of the jar, turn on the blender and blend for 10 seconds. Slowly pull up the blender allowing the mayonnaise emulsion to follow the blender up the container. It took me about 10-15 seconds to get to the top, but it felt like a lot longer. Don't go too fast or else the oil will stay separate from the emulsion. Presto... mayo!! 

For my taste, Version 5.0 was a little too sweet and a little too vinegary.* I will add a touch more salt, play around with the sugar, and reduce the vinegar for Version 6.0. At least the consistency is right! I defeated mayonnaise... finally. :o)

*Update: I let the mayonnaise sit at room temperature for an hour or two while waiting for Andy to come home and see it (yay!) and when I tasted it again it had mellowed out quite a bit. I am tempted to simply reduce the vinegar by a small amount next time and leave everything the same. In a blind taste test with Cains Mayo, they were very hard to tell apart! Such exciting news :o)

Leek and Potato Chowder

This brisk Autumn weather has inspired me to make a delicious and soul-warming soup. I picked up some yummy leeks the other day at the store, and this soup seemed like a perfect use for them. I call it a chowder instead of a soup because I leave it chunky and add some cream at the end for richness. You could certainly puree the end product and it will get silky smooth, but I like the texture of leaving it as-is. I really like leeks because of their mild yet distinct onion flavor. They are very versatile! If you have not worked with leeks before, check out my note at the end of the recipe about how to clean them. There is nothing worse than a gritty soup! This soup tends to be even better the next day, so make a big batch and devour the leftovers. I hope this recipe warms your belly :o)

Ingredients

4 tbsp. butter

3-4 large leeks, sliced into 1/2 inch half circles (*see note)

2 cloves garlic, minced

3 medium russet potatoes, peeled, cut into 1/2 inch dice

4 cups stock (chicken, veggie, beef, any combo is fine)

1 cup cream or milk

1 tbsp. cornstarch

salt and pepper to taste

In a large pot, melt the butter. Add the leeks and a pinch of salt and sautee over low heat until softened, approximately 15 minutes. Be careful not to brown the leeks. Add the garlic and cook for 1 minute until fragrant. Add the potatoes and stock and bring to a boil. Boil until the potatoes are soft, approximately 10-15 minutes. Whisk the cornstarch into the cream and stir the cream mixture into the pot. Bring back to a simmer and cook for 5 minutes, stirring, until the soup has thickened slightly. Add salt and pepper to taste. Enjoy!

*Note on cleaning leeks: Leeks are mostly grown in sandy soil that can get stuck between the layers (some are now hydroponically grown to prevent this grit). Thorough cleaning is essential to removing the grit. The method I like best is to remove the dark green and root ends of the leek. Slice in half down the middle lengthwise, then cut half-rings to desired thickness. Fill a large bowl with cold water, and add the sliced leeks. Swish around with your hand, breaking up the rings to allow the water to remove sand from between the layers. Drain off the water, and pat the leeks dry. Works like a charm!

Swiss Chard Gratin

This recipe started off with good intentions. Swiss chard is a dark, leafy green vegetable that is absolutely packed with vitamins and nutrients. While in the store one day, I walked past a very beautiful bunch of rainbow Swiss chard with bright orange and red stalks that caught my eye, and I decided I would get it and figure out something delicious to make. Well, I somehow managed to transform this extremely healthy veggie into a cheesy, delicious side dish. I'm not complaining. A gratin is simply any dish with a crusty top, usually created by breadcrumbs or cheese. Clearly, I use both! Once finished, this dish tastes very similar to a cheesy spinach casserole, only milder. This will now become a staple at holiday dinners, if I have anything to do with it. Enjoy! (Picture to follow after Thanksgiving dinner!)

Ingredients

1 bunch Swiss chard, leaves removed from stalks and cut into 1-2 inch pieces

2 tbsp. butter

1 small red or yellow onion, chopped

2 tsbp. flour

3/4 c. milk

1/4 tsp. nutmeg

1/2 cup freshly grated Parmesan cheese (I highly recommend staying away from the can with the green lid for this dish)

pinch of cayenne pepper

salt and pepper to taste

breadcrumbs and extra Parmesan cheese for topping

Preheat oven to 450 degrees. Spray or grease an 8x8" casserole dish. In a large pot, bring 1 inch of salted water to a boil. Add the Swiss chard and cover. Cook for 5-7 minutes until the Swiss chard is wilted. Allow to cool slightly, and drain very thoroughly using a clean kitchen towel to wring out extra moisture.

In the meantime, make the cheese sauce. In a medium saucepan, melt the butter. Add the onion and cook over medium low heat for 5 minutes until the onion is soft and translucent. Whisk in the flour to form a smooth paste. Whisk in the milk and raise heat to bring to a simmer. Cook, stirring constantly, until slightly thickened, approximately 8 minutes. Turn off the heat and add the cheese, nutmeg, cayenne, and salt and pepper to taste. Mix well. Add the drained Swiss chard to the cheese sauce and stir to combine. Transfer mixture to the casserole dish. Top with breadcrumbs and additional Parmesan cheese to taste. Bake at 450 for 15-20 minutes until the top of the gratin is browned and bubbly. Enjoy!

Amaretto Cheesecake

I love cheesecake and I love Amaretto... what's better than a dessert that marries them together?! This delicious cheesecake is the perfect dessert for holidays and special occasions, or anytime you have a craving for something sweet and delicious! Oh, and it's super easy, too. :o)

For the crust:
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 tbsp. granulated sugar
7 tbsp. unsalted butter, melted

For the filling:
3 (8 oz.) packages cream cheese, at room temperature
8 oz. mascarpone, at room temperature
2 tbsp. all-purpose flour
Table salt
1 1/4 cups granulated sugar
3 tbsp. amaretto
1 tbsp. pure vanilla extract
4 large eggs, at room temperature

Whipped cream
Crushed amaretti cookies, for garnish

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F. In a medium bowl, stir together the graham cracker crumbs and sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool completely on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the amaretto and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Garnish with whipped cream and crushed amaretti and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tip

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Crusty Garlic Bread

There is a plethera of garlic bread recipes out there in the world, but this is my personal take on the delicious dippable side. The garlic butter spread can be made ahead of time and refrigerated, and it keeps for a decent amount of time in an airtight container. I like mine nice and garlicky, but feel free modify the proportions to your taste. Oh, and remember that two garlic breaths cancel each other out :o)

2 small cloves garlic (or 1 large clove), minced fine

1 tsp. dried italian seasoning

1 tbsp. olive oil

2 tbsp. butter, softened

1 tbsp. grated Parmesan cheese

crusty bread, such as Ciabatta, Italian, or French bread

additional freshly grated Parmesan for topping

Preheat oven to 375 degrees. Mix together first five ingredients in a small bowl. Cut bread into 3/4 in. slices and lay flat on a baking sheet. Distribute garlic butter evenly among the bread slices, and spread to an even layer. Sprinkle over additional cheese (the more the merrier, in my opinion!). Bake at 375 for 8 minutes, then turn the broiler on high and broil 2-3 minutes until the cheese is bubbly and lightly browned. Enjoy!

Shrimp Fra Diavolo

Shrimp Fra Diavolo

Nothing clears out a stuffy nose quite like spicy foods, and nothing is quite as soothing for a cold as a hot meal packed with carbohydrates (for me, anyways). Because Andy and I are both battling a case of the sniffles, I decided to make a spicy pasta dish tonight to soothe the soul. After playing around with red clam sauces and Fra Diavolo sauces, I decided to get the best of both worlds and combine the parts that I liked best about each. Fra Diavolo is any type of spicy sauce for seafood, pasta, or both. It seemed to be a logical decision to combine the pasta, spice, and seafood :o)

Ingredients

5 cloves garlic, coarsely chopped

3 tbsp. olive oil

1/4 - 1/2 tsp. crushed red pepper flakes (depending on taste)

2 6.5 oz. cans chopped clams, drained, liquid reserved

2 tsp. sugar

1 28 oz. can whole tomatoes in juice, coarsely chopped, liquid reserved

14 medium sized shrimp, peeled and deveined

salt, to taste

2 tbsp. chopped fresh parsley

Parmesan cheese, freshly grated (*see note)

1 lb. dried pasta (linguine, spaghetti, etc.)

Cook the pasta following package directions until al dente. Drain, and set pasta aside until sauce is ready.

In the meantime, make the sauce. In a large saucepan, heat the oil. Add the garlic and red pepper flakes and cook until garlic is light golden brown. Add the reserved clam juice and boil for 3-4 minutes until reduced slightly. Add the tomatoes in their liquid, and the sugar. Boil for 7-10 minutes until slightly reduced. Add the clams and shrimp and cook just until the shrimp are pink. Add the cooked pasta and toss to coat. Transfer pasta to a large serving bowl and top with the chopped parsley. Serve with crusty garlic bread and enjoy!

*Typically, many Italians do not add Parmesan to their seafood pasta dishes, but I've never been known to turn down cheese... feel free to add it if you like!

Chocolate-Caramel Cookies

So I think it's about time I share a dessert recipe...after all, my blog is called Short and Sweet. After my embarrassing showing at the first annual cookie swap last year, I am on a mission to redeem myself (hey, our old apartment had a microwave for an oven, so it made it very difficult to "bake" cookies!). My goal is to avoid last place this year, so this is experimental cookie swap recipe #1. I am trying to stay true to myself and stick with chocolate, yet still add a little twist. A distant yet delicious relative of the Oreo, these are small chocolate sandwich cookies with a special caramel filling. The "secret" ingredient is Fleur de Sel which is a mild, French finishing salt. Fleur de Sel is also magical on brittles and caramel candies, but I'll save that for another day :o)  Enjoy...

Caramel

2 ¼ c. sugar

1 ¾ c. heavy whipping cream

1/3 c. honey

1 tbsp. light corn syrup

2 tbsp. vanilla extract

¼ c. (½ stick) butter, diced

Dough

1 ½ c. all purpose flour

2/3 c. natural unsweetened cocoa powder

¼ tsp. salt

1 c. plus 1 tbsp. sugar

¾ c. (1 ½ sticks) butter, room temperature

1 large egg

Special Equipment

Candy Thermometer

1 ½ in. round cookie cutter

1 in. round cookie cutter

Fleur de Sel (optional, but recommended)

Make the caramel: spray the bottom of an 8x8x2 in. pan, put a layer of parchment, then spray again. In a large saucepan, combine the sugar, cream, honey, and corn syrup. Stir over medium heat until sugar is dissolved. Increase the heat and insert a candy thermometer (make sure it doesn't touch the bottom of the pot). Boil without stirring until the mixture reaches 250 degrees Fahrenheit. Turn off the heat and stir in the butter until melted and smooth, then add the vanilla and stir. Pour the caramel into the prepared pan and cool until firm.

Make the cookies: pre-heat the oven to 350 degrees. In a mixing bowl, mix together the flour, cocoa, and salt. In a stand mixer or another mixing bowl, beat the sugar and butter until light and fluffy. Add the egg and beat until blended. Gradually stir in the flour mixture until it is just combined. Form the dough into a disk and wrap in plastic. Chill for 30 minutes. After 30 minutes, roll out the dough on a floured surface to a thickness of 1/4 inch. Cut 1 1/2 in. rounds, re-rolling scraps until all the dough is gone. Line baking sheets with parchment and place cookies 1 in. apart. Bake for 12 minutes, then allow to cool completely on a cooling rack. 

Cut 1 in. rounds from the caramel. Layer one cookie flat side up, a caramel disk, a few granules of salt, then the top cookie. Smush it (very technical term) slightly to seal the cookie together. Yum!