Recipe: Michel’s Healthier Super Bowl Guacamole
- 4 ripe avocados
- 2 limes
- 2 cloves garlic, finely chopped
- 1/4 cup red onion, finely diced
- 2 small zucchinis, washed
- 1/2 cup cilantro, washed and chopped
- 1/2 teaspoon dried chilies
- salt and pepper
- Trim ends of zucchini, then roughly chop and add to a food processor. Process until smooth. Optional: if you don’t have a processor, finely grate zucchini on a grater or microplane.
- As demonstrated in the vlog, cut avocado in half and remove pit. Using a spoon, scrape out the flesh into a large bowl.
- Cut limes in half along their equator and squeeze their juice over the avocados. Mash up avocados with a potato masher.
- To the bowl, add chopped garlic, chopped red onion, crushed chillies, chopped cilantro, and puréed zucchini. Mash everything up thouroughly with the potato masher.
- Season generously with salt and pepper and taste. Adjust seasoning to taste.
Gigantic Triple Chocolate Cookies
makes 10-12 gigantic cookies
makes 10-12 gigantic cookies
Printer-Friendly Version
Ingredients:
2 1/4 cups flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 1/4 cup sugar
2 eggs, at room temperature
1/2 cup dutch-process cocoa powder
2 cups semi-sweet chocolate chips
3/4 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes. Add eggs one at a time, scraping the bowl after each addition. With the mixer on low, add the cocoa powder and mix until well blended. Add the dry ingredients and mix until just incorporated. Using a spatula, fold in the chocolate chips.
Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.
Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces). Place dough balls on the prepared baking sheets, a few inches apart. Gently flatten the tops (don’t press down too much). Bake for 16-20 minutes, or until the tops are no longer glossy. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Enjoy! Store in an air-tight container.
*NOTES:
- I used dutch-process cocoa from Penzeys Spices. You can use Hershey’s Special Dark if you can find it.
- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.
- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies. 2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.
Ingredients:
2 1/4 cups flour
1 teaspoon baking powder
scant 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 1/4 cup sugar
2 eggs, at room temperature
1/2 cup dutch-process cocoa powder
2 cups semi-sweet chocolate chips
3/4 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, combine flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high until lightened in color and fluffy, about 3-4 minutes. Add eggs one at a time, scraping the bowl after each addition. With the mixer on low, add the cocoa powder and mix until well blended. Add the dry ingredients and mix until just incorporated. Using a spatula, fold in the chocolate chips.
Transfer the dough to a work surface and briefly mix by hand to incorporate any crumbly bits left at the bottom of the bowl.
Using a scale, divide the cookie dough into 4-ounce balls (or just divide into equal pieces). Place dough balls on the prepared baking sheets, a few inches apart. Gently flatten the tops (don’t press down too much). Bake for 16-20 minutes, or until the tops are no longer glossy. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.
Enjoy! Store in an air-tight container.
*NOTES:
- I used dutch-process cocoa from Penzeys Spices. You can use Hershey’s Special Dark if you can find it.
- Microwave leftover cookies for 30 seconds to get the chocolate all melty and yummy.
- For smaller cookies, 3-ounce cookies bake for 13-14 minutes and yield about 16 cookies. 2-ounce cookies bake for 10-11 minutes and yield about 22 cookies.
Source: adapted from Annie's Eats
Breakfast was not a special meal in my house growing up. At least, not in the sense that we enjoyed fancy homemade cinnamon rolls and coffee cakes on a regular basis. Sure, we made pancakes (from a box) on weekends, but it was nothing to write home about.
Monkey Bread with Bourbon Crème Anglaise
Serves 6-8
Serves 6-8
For the dough
1/4 cup warm water (105-110 degrees)
1 envelope (2 1/4 teaspoons) active dry yeast
1 1/4 cups whole milk
2 tablespoons unsalted butter
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 cups all-purpose flour, plus more as needed
1/4 cup warm water (105-110 degrees)
1 envelope (2 1/4 teaspoons) active dry yeast
1 1/4 cups whole milk
2 tablespoons unsalted butter
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon salt
4 cups all-purpose flour, plus more as needed
For the caramel coating
1 1/4 cups dark brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/4 cups dark brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For the bourbon crème anglaise
1 cup heavy cream
1 cup milk
6 large egg yolks
1/3 cup sugar
Pinch of kosher salt
2 tablespoons bourbon
1/2 teaspoon pure vanilla extract
1 cup heavy cream
1 cup milk
6 large egg yolks
1/3 cup sugar
Pinch of kosher salt
2 tablespoons bourbon
1/2 teaspoon pure vanilla extract
Sprinkle the yeast and a pinch of sugar over warm water and let sit until foamy, about 10 minutes.
Meanwhile, in a heavy saucepan, heat the milk and butter over medium-low until butter is just melted. Turn off heat and cool (to approximately 105 ° - 110 °). Stir in the egg, 1/4 cup sugar, and salt, followed by the yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, add 2 cups of flour to the milk mixture and beat until the flour is absorbed and the dough is sticky. Add the remaining 2 cups of flour and continue to mix on medium-low speed until the dough is shiny and smooth, about 6 - 8 minutes. Add more flour, tablespoon by tablespoon, if the dough is too sticky. (The dough should remove easily from the sides of the bowl.)
Transfer the dough to a large, well-greased mixing bowl, cover with plastic wrap, and let it rest in a warm, draft-free place for one hour, or until it has doubled in size.
Turn out the dough onto a lightly floured surface and pat into a rough, flat square, about 1/2-inch thick. Using a pastry cutter or knife, cut the dough into small pieces, about 1-inch in size, rolling each in the palm of your hands to form a smooth ball.
Combine the brown sugar and cinnamon in a medium bowl. Have the melted butter ready in a separate bowl. Dunk each ball into melted butter, then roll in the cinnamon-sugar mixture until coated evenly. Layer the balls as you go in a well-greased Bundt pan, staggering the rows as you build. Cover tightly with plastic wrap and refrigerate overnight. (If cooking on the same day, cover with plastic wrap and let the dough rest again in a warm place for an additional hour, or until it has doubled in size. Continue with the baking instructions below.) Remove the dough from the refrigerator at least one hour before ready to cook and allow to rise in a warm place.
Preheat the oven to 350°. Remove the plastic wrap and bake for 30-35 minutes (33 works for me), until the top is a deep golden brown and the caramel is bubbling. Cool the bread in the pan for NO LONGER THAN 5 minutes (to prevent sticking), then turn out onto a serving platter. Cool for an additional 10 minutes before eating. This bread is best enjoyed immediately. Serve with bourbon crème anglaise dipping sauce.
For the bourbon crème anglaise, heat the cream and milk in a heavy saucepan over medium-low until a ring of bubbles begins to form around the edges. In a separate bowl, whisk together the eggs, sugar, and salt. Pour about 1/4 of the hot milk mixture into the eggs, whisking vigorously to prevent scrambling. Pour the warmed eggs into the remaining milk in the saucepan. Return the heat to medium-low and cook, stirring constantly, until the sauce thickens and coats the back of a wooden spoon (about 10 minutes). Whisk in the vanilla and bourbon. Strain the sauce through a fine mesh sieve and chill, covered, until ready to serve.
Il Barone Ristorante's limoncello tiramisu
Total time: 40 minutes plus chilling time
Servings: 12
Note: Adapted from Il Barone Ristorante in Newport Beach.
3 large eggs (separated)
1 cup powdered sugar
1 tablespoon lemon zest
2 cups whipping cream
1 pound mascarpone cheese
1 cup limoncello
2 cups milk
About 5 dozen ladyfinger cookies
2 to 3 tablespoons cocoa powder
About 1 cup shaved white chocolate
1. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer.
2. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
3. In a medium bowl, whisk together the limoncello and milk.
4. Quickly soak the ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
5. Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
6. Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.
Each serving: 694 calories; 13 grams protein; 59 grams carbohydrates; 1 gram fiber; 43 grams fat; 24 grams saturated fat; 278 mg cholesterol; 24 grams sugar; 163 mg sodium.
Total time: 40 minutes plus chilling time
Servings: 12
Note: Adapted from Il Barone Ristorante in Newport Beach.
3 large eggs (separated)
1 cup powdered sugar
1 tablespoon lemon zest
2 cups whipping cream
1 pound mascarpone cheese
1 cup limoncello
2 cups milk
About 5 dozen ladyfinger cookies
2 to 3 tablespoons cocoa powder
About 1 cup shaved white chocolate
1. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer.
2. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
3. In a medium bowl, whisk together the limoncello and milk.
4. Quickly soak the ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
5. Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
6. Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.
Each serving: 694 calories; 13 grams protein; 59 grams carbohydrates; 1 gram fiber; 43 grams fat; 24 grams saturated fat; 278 mg cholesterol; 24 grams sugar; 163 mg sodium.
Chile Con Queso
Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste
Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.
Serves four.
Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
Ingredients:
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste
Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.
Serves four.
Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.
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