Vanilla-Glazed Yeast Doughnuts W/Dark Chocolate Ganache & Hazelnuts

Usually, my fried food intake is limited to the occasional french fry stealthily stolen from someone's plate or an egg roll at my favorite Chinese restaurant.  I try not to eat too many fried foods, but gosh, every now and then you just NEED a sinfully delicious doughnut that's been fried until golden brown and topped with chocolate ganache wonderfulness, I tell you!

When my eyes first caught site of the cover of Saveur issue #154, my mouth began watering and it only got worse as I opened the magazine and was greeted by page after tempting page of all things doughnut.  There were pages of doughnut recipes, followed by pages of homemade glazes to top them with.  

I mean, SERIOUSLY!?!  A girl's will power only goes soooo far.

When National Doughnut Day (of all things!) rolled around, I decided to bite the bullet and make these divine doughnuts you see here.  And if you're wondering, they were worth every single calorie!

Bon Appetit, my friends!

Vanilla-Glazed Yeast Doughnuts
Adapted from:  Saveur magazine, Issue #154
Makes about 1 1/2 dozen

Ingredients:
2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

Directions:

Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute. Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.

To avoid oily donuts, remember: Fat attracts fat. The less you use in your dough, the lighter the donut will be after frying. Also go light on flour when rolling out dough, and use a brush to remove any excess; loose flour particles attract and absorb oil. 

Dark Chocolate Ganache Glaze
Adapted from:  Saveur magazine, Issue #154

Ingredients:
8 oz. dark chocolate, grated
1 cup confectioners' sugar
1 tsp. vanilla extract
⅛ tsp. kosher salt
1 cup heavy cream
1 tbsp. unsalted butter
1 cup chopped roasted hazelnuts

Directions:
Mix chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a 1-qt. saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick. 

Dip doughnuts into the chilled glaze and sprinkle with chopped hazelnuts.

Enjoy!

My Dad's Famous Tomato Gravy + Happy Father's Day!

Isn't it wonderful that there's an entire day devoted to celebrating the incredible dads in this world?  I'm one lucky girl, because I was blessed with the greatest father in the whole world.  I know, I know...We ALL think our dad is the greatest, but mine truly is.  :)

Not only is he a great dad, but he's an equally awesome cook.  Today is your lucky day, because I'm sharing one of his best recipes.  This is one that I've meant to write down for the longest time.  He visited recently and whipped this gravy up for dinner along with country fried steak, and I made it a point to take notes as he went.

This isn't your mama's gravy!  It's packed with mouth-watering flavor and is kicked up a notch with the help of red wine and bacon.  The secret to the best gravy is bacon drippings, and this recipe takes full advantage.  

Be careful - This is dangerously delicious and has been known to cause dancing in one's seat at the dinner table.

Happy Father's Day, and Bon Appetit my friends!

PS - I love you bunches, Dad!!  :)

Paul's Famous Tomato Gravy
Source:  My dad

Ingredients:
6 slices thick cut bacon
1/2 cup all-purpose flour, plus more as needed
1/2 cup dry red wine
2 cans beef broth
2 cans diced tomatoes
Salt & freshly ground black pepper, to taste

Directions:
In a large cast iron skillet, fry the bacon over low-medium heat, flipping often.  Once the bacon is nice and golden brown, drain on a paper towel-lined plate.  Once it's cool enough, break the bacon slices into small pieces and set to the side.

To the pan drippings, add the flour and stir with a fork, scraping up the cooked-on bits from the bottom of the pan as you go (this adds flavor!).  If needed, add a little more flour, until all the bacon grease has been soaked up.  Keep stirring and continue to cook over medium heat for 1-2 minutes. 

Next, add the red wine, broth and diced tomatoes to the skillet, stirring constantly until it begins to thicken, about 4-5 minutes.  Stir until chunks are gone and the gravy is smooth.  Add the bacon pieces back to the skillet and season with salt and pepper, stir well.

Reduce heat to low, and simmer for 45 minutes, stirring occasionally. 

Serve with buttermilk biscuits or country-fried steak.

NOTE:  This gravy is the perfect accompaniment for country-fried steak.  If making country-fried steak with this gravy, add your cooked/fried steak right to the skillet while the gravy simmers in the final step.  This will produce incredibly tender and flavorful steak!

Stirring the flour into the bacon drippings and scraping up those yummy bits with a fork!

Q&A with Goo Goo Dolls' Robby Takac: The tour, the history and the new album

Photo Credit: Asia Geiger

So, I know this isn't the normal recipe or food related article that you're used to seeing here, but I wanted to share a cool interview that I recently had the opportunity to do with Robby Takac from Goo Goo Dolls.  It ran today over on al.com.  Hope you enjoy!

____________________________________________

It was a cool December evening in 2002.  The Goo Goo Dolls were playing at the House of Blues in New Orleans, LA, and I was lucky enough to find myself standing in the 2nd row, near the middle of the stage.   That was a night I'll never forget, and they forever claimed a spot as my favorite band.

Their lyrics stand the test of time, just as well as the band itself.  After 27 years, they're still going strong and are currently on tour promoting their brand new album that hits stores today, called Magnetic.  Their summer tour will bring them to the Oak Mountain Amphitheatre in Pelham on Friday, August 2nd, along with Matchbox Twenty.

Goo Goo Dolls fans will find the new album to be a breath of fresh air, filled with upbeat and optimistic songs that have meaningful lyrics and foot-thumping beats.  Ultimately, fans will love it.
I recently had the chance to chat with the band's bassist and founding member, Robby Takac.  Read on as he talks about the making of Magnetic, his greatest memory with the band, and the current tour.

Where are you right now?
I'm in New York right now, actually.  We just played in Poughkeepsie, NY last night, and we're doing some press here today and then headed to Florida for a show.  So, we're busy, busy!

How's the tour going?
Good!  We've been doing spotty stuff for the past few weeks.  You know - a few days off, a couple shows, a few days off, a couple shows.  But, it's starting to fill up pretty serious.  Of course, this summer we've got an unbelievable amount of shows, so it should be great.

Are fans getting access to a lot of the material from Magnetic on the current tour?  Are you mixing it up each night?
Yeah, well the record comes out on June 11th.  We've been out doing some stuff on the web and such, so there's been some songs floating around on the internet.  We're doing about 5 songs in the set this summer and actually starting now.  So, it's getting out there, and it'll be nice to have some new stuff to play.

Your lyrics are always incredible and have such depth to them.  What was the biggest source of inspiration when writing this album?
I think we just wanted this record to be a little more upbeat than the last few.  We noticed that the last couple records were getting a little dark.  So, we went about making this record in a much different way.  We sort of approached each song one at a time and used a few different producers rather than holing ourselves up in a room and trying to come out the other end of the situation with 14-15 songs.  We tried to hit just a bit more of an optimistic tone on this record.

Yes, I love the direction you guys have taken with Magnetic.  Is there a particular song on the album that's most meaningful to you, and why?
It's all pretty new right now, you know?  I think once we get out there and start playing it a little bit, I'll probably form a little bit more of an opinion about that.  At this point, it's just cool to have some new songs to play.

The band has been together now for 27 years and is going strong.  What do you make of it all, and are there moments where it just seems surreal?
Yeah, it always seems surreal.  I guess anytime you look back, you get to look at all the time and all the experiences that have passed.  Our history is much longer than most bands of our era right now, so I get to actually look back and say, "Holy cow, this is a career and not just something that came and went really quickly!"

What's your greatest memory with the band so far?
I can remember years ago we played at a place called Memorial Auditorium in Buffalo where I got to see The Who, Kiss and all these bands as a kid.  It's since been torn down, but I can remember sort of seeing the room from the other side.  It was sort of like a moment for me...Staring at the whole venue and going, "Wow, this is what it looks like from up here!"

What's something that readers would be surprised to learn about you?I have about 3,000 PEZ dispensers at my house.  I also have a 16 month old baby girl named Hana (pronounced Ah-na) at home.

Was there one particular moment that you knew you wanted a career as a musician or has it always been your passion?
I think there was a moment that it seemed realistic that it could happen.  The first ten years of the band, we were driving around in vans and getting home and having to find a job, find another apartment, and/or girlfriend (laughs).  So, right around 1995 it started to feel like, "Wow, this could actually be something."  It wasn't much more than a dream for the first 10 years.

What musicians were most inspiring to you early in your career?
I was a 70's rock kid, so I liked Cheap Trick, Kiss, Led Zeppelin, and Black Sabbath when I was growing up.  Through college, we discovered a lot of alternative rock - The Cure, The Replacements, The Crash and stuff like that.  So, pretty typical.

Do you have any advice for aspiring musicians?
Just practice, and get good! (laughs)  Practice as much as you can, working at what you're doing with somebody that's been doing it more.  Just make sure you're doing your best.

What would you like to say to your fans that are reading this?
Buy the new record and check it out.  Come out to the shows.  It's a big night of rock, and we'll be coming somewhere close to whoever is reading this, no matter where you're reading it.  We'll be near you in the next few months.  So, come out and share a show with us!

Hummingbird Cake - Southern Living

Do you like pineapples, bananas and shredded coconut?

Do you like deliciously layered cakes?

If you answered yes, then you are going to be in love with this cake.  A cake SO good, that it has actually become the most requested recipe in Southern Living magazine history!  It was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC and featured in the February 1978 issue of the magazine.

I can remember my mom and grandmother making this years ago, and it has always been one of my favorites.  My Aunt Sheila also made it every Thanksgiving.  There's just something about the bananas mixed with the crushed pineapple in the yummy cake batter, and don't forget the scrumptious cream cheese icing smothered over each layer.  The chopped pecans on top add the perfect nutty crunch, and I like to add a little shredded coconut to mine.

I made this particular cake for my wonderful mom-in-law's birthday recently.  Everyone loved it, and several folks even went back for seconds (don't worry...I'm not naming any names!  Hah.)

If you're looking for a mouth-watering layer cake for a special occasion, look no more.  This one can't be beat!

Bon Appetit, my friends!

Hummingbird Cake
Adapted from:   Ultimate Southern Living Cookbook, Southern Living, Jan. 1999

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe below)
1 1/2 cups shredded coconut 
1/2 cup chopped pecans

Directions:

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkling shredded coconut on top of each of the 3 frosted layers as you go.  Finally, sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Icing
Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
 

Directions:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs + My Favorite Balsamic Vinaigrette

I've been searching for the perfect balsamic vinaigrette that's easy to make at home and tastes delectable.  I'm thrilled to say that I've finally perfected said recipe and am eager to share it with you all!

This salad was inspired by a trip to our local farmers market a few weeks ago.  I purchased some gorgeous arugula, red & yellow tomatoes, and a dozen cute-as-a-button quail eggs.  That's the thing I adore about farmers markets...I always find something new and exciting that I usually don't cook or bake with.  

When I stumbled upon these quail eggs, I knew that I had to try some.  This is the first time I've cooked with them, and it was a success.  They taste just like a regular egg (surprise!), with a mild flavor.  Just be careful not to overcook them, and you'll be good to go.

A fantastic salad is one of my favorite things to eat during the summer.  The flavor combinations are endless and change with what's in season.  This dressing is a wonderful staple that will taste great on countless salads!

Bon Appetit, my friends!

 
Fresh Arugula Salad with Bacon, Tomatoes, Feta & Quail Eggs

Ingredients:

For the Balsamic Dressing:

1/4 cup balsamic vinegar

2 tsp. brown sugar

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp freshly ground black pepper

3/4 cup grapeseed oil

For the Salad:

2 boneless skinless chicken breasts

1 Tbsp olive oil

4 quail eggs

4 slices bacon
4 cups baby arugula

2 tomatoes, diced

1/2 cup feta cheese, crumbled  

Salt & Pepper, to taste

Directions:
Make the dressing:
Combine the balsamic vinegar, brown sugar, garlic powder, salt and pepper in a bowl. While whisking everything together, slowly drizzle in the grapeseed oil.

Preheat oven to 350 degrees F.  

Place chicken in a baking dish and drizzle with 1 tbsp olive oil.  Season with salt & pepper (or your favorite seasonings).  Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through.  Allow to cool and then slice.

Add the quail eggs to a medium pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Carefully remove the eggs from the pot and place in an ice water bath. After 5 minutes, peel the eggs and slice them in half.  

Add the bacon to a large skillet (preferably cast iron) set over low-medium heat. Cook until crisp, flipping several times. Drain on paper towels. Once cool, crumble into small pieces.

In a large bowl, combine the arugula, chicken, tomatoes, bacon, quail eggs, and feta cheese. Whisk the balsamic dressing vigorously to combine well and then drizzle over the salad.  Gently toss together, and season with salt and pepper to taste. 

Serve with your favorite bread.