TWD - Caramel Crunch Bars

I've made a LOT of new friends in the past two days!  I've been handing these bars out to anyone that came near my house!  The yard guys especially love me.  I don't speak any Spanish so we usually don't communicate that well, but I do speak cookie and they understand that perfectly!

These things are so freakin good.....and that's the reason I've been dumping them on anybody around.  If I don't this is exactly the kind of dessert where I'll eat the whole pan.

They're called Caramel Crunch Bars, but someone needs to explain to me where the caramel part comes in??

The more appropriate name would he Toffee Crunch Bars, I think since they're topped with toffee bits (which I'm hearing are not available all over the world).  I cannot fathom living anywhere that toffee bits are not available......I'm just sayin.

These are extremely easy to make (except for spreading the incredibly sticky dough into the bottom of the pan) and just as delicious.

Thanks to Whitney of What's Left on the Table for choosing this week's TWD recipe.  (Actually, I think her kids did the picking....great job, kids!)  Check out Whitney's site for the recipe.

Esteemed company

I'm so excited.

On September 29, 2009, my handsome husband, Mr. B., gets to join a group that includes all of these people......

Oprah

R-Fed

The Donald

Ahhhhnold

And, Clifford the Big Red Dog

Can you guess what they all have in common and how Mr. B will become one of them??

Your best chance to get a Royal Flush in a casino is in the bathroom. ~V.P. Pappy

Blew that theory out of the toilet last night.

This aforementioned "devil" machine kicked me out a ROYAL FLUSH last night!!!!

and it all happened here.

My new favorite Vegas haunt.  And not only because I was a winner there.  This place is gorgeous.  If I wasn't an ER member, this is where I'd be stayin in Vegas.

After I kicked the poker machine's a$$, we had dinner at Daniel Boulud.  Delish.

I'm on my way home in the morning.  Lots of work to do this week.  I'm hosting my BIG Annual Tennis Party at my house next weekend!!  I'll definitely be posting pictures from that.

Thanks, Vegas!  Had a great time.

Your best chance to get a Royal Flush in a casino is in the bathroom. ~V.P. Pappy

It won't be at this money-sucking, dream-killing, devil machine.  So why do I keep shoving $20 bills into them???  Just doing my part to help the Vegas economy.

Let's talk about more pleasant things.....like FOOD!!!  

Since Mr. B's flight was delayed on the first night, we just walked over to the MGM Grand to Fiamma.  Italian.  Good.

But they had these huge things hanging from the ceiling.

And all I could think about were these things we found snorkeling the last time we were in Cabo.

I just want to know who thought sea urchins would make great light fixtures?

Yesterday, we decided to go for a walk up the strip and get a closer look at the new CityCenter area (where the new ER residences will be).  It was massive.

Takes up at least a block.  If you're a "strip connoisseur" it occupies every inch of space between the Monte Carlo and The Bellagio.   

Hopefully it will be a little more understated than say....New York, New York...

And, Paris

And more like The Bellagio.....where we ended up and decided to donate some money into one of those aforementioned machines.

And grabbed some lunch at Olives where I ordered this.  I think it was called a Pilandro.  The description was...."silver tequila, muddled pineapple and cilantro, with a squeeze of fresh lime"....and since I love cilantro but never experienced it in a cocktail, I was all over this.  Did not taste the cilantro.  Tasted like a margarita.  But I decided I'm going to work on this one at home.  There's potential there!

After an afternoon nap, we headed back over to The Bellagio for dinner at Picasso and then to see Cirque du Soleil's "O".  Dinner was incredible right down to Mr. B's two desserts!  There were two chocolate choices and he couldn't decide so he made me order one, but he ate them both.  Swear.

The only thing I can say about "O" is that I need to work out more.  Damn if that wasn't the biggest assemblage of perfect bodies that I have ever seen.  And they have to be to do what they do for two shows a night.  Unbelievable.  If you've never seen a Cirque du Soleil show (and this was my first) put it on your bucket list.

In Vegas, I got into a long argument with the man at the roulette wheel over what I considered to be an odd number. ~Steven Wright

We're in Vegas, baby.  We'll I am.  Mr. B's flight is somewhat delayed so I had to hit the casino all by myself this afternoon.  A girl's gotta do what....well you know.

And so far I have two major bitches about this place....

First, WTF is with all the kids running around on the casino floor?  The one place you think you're not gonna have to deal with irresponsible parent's reprehensible offspring is Vegas.  But, noooooooooo.  I'm sittin chillin at a poker machine (that's all I know how to play.....yeah, not sure why I'm here either, but anyway) and here come three snot-nosed eight year olds chasin each other around the machines.  I figured their parents were bellied up somewhere.  Get the kids out of the casinos....N.O.W.

Second, I would seriously become more enamored with this place if they would BAN SMOKING.  I always try to find a machine all by myself but some jackass always comes and sits down next to me and lights up.  Ugh.  I'm now back in the room trying to get rid of my headache.  And I have to wash my hair again to get rid of the stench.

Speaking of rooms......our accommodations for the weekend are Exclusive Resorts temporary units located in The Signature which is the residence portion of the MGM Grand.  

The permanent residences are scheduled to be completed near the end of this year and they are right across the street. 

Here's some pictures of the units in The Signature.

The kitchen and main living area

One of the two master bedrooms, both containing king size beds.

The other one has it's own kitchenette.

Here are some photos of the new CityCenter area where ER's permanent units will be.

This area is located right on the strip and looks like it's going to be fabulous.  Not sure it will be done by the end of the year, but we'll see.

This monstrosity is located right next to the CityCenter and is the new Planet Hollywood condominium tower.

Two guys that need to mark their territory (as Mr. B likes to say)....Mr. Wynn

And Mr. Trump...

And this is where I'm probably going to be tomorrow afternoon.  This is the pool for Tower Three (there are three towers that make up The Signature).  It's not really warm enough for a bathing suit, but I can see crashing down there with a good book for the afternoon.  Beats hanging out in a smoky casino with a bunch of curtain climbers!

Lots of great dinner reservations this weekend so I'll keep you posted on the food and wine!

Wish me luck.....I'm already in the hole.  Don't tell Mr. B.

TWD - Devil's Food White Out Cake

This weeks TWD recipe was chosen by Stephanie of Confessions of a City Eater.  And now that it's over and I was uber successful, I'm gonna thank Stephanie!  Thanks, Stephanie.

Steph (she doesn't know it, but we're friends now) had the honor of picking the cover recipe of Dorie's book.  Personally, I'm a little shocked it hasn't been picked before this, but for whatever reason it took over a year to get to it.

This was another French Pear Tart recipe for me.....really intimidating.  Not the cake part.  That was easy.  It was the icing.  I think because it involved using a candy thermometer.  I have one, but it's never been out of the drawer.  I had major anxiety about the candy thermometer.  I was sure I'd screw it up.

I didn't.  {{hands clapping everywhere}}  

See, look...

It might not be as pretty as Dorie's, but I still lurve her!!

And the icing was easy.  And I own that candy thermometer, now.  Sheesh, what's so hard about reading a number??

This icing is so yummy....tastes like marshmallow fluff, only a lighter, more delicate version.  I was afraid it would all deflate when I started spreading it onto the cake, but it held up beautifully.

The only disappointing thing is that it's just Charlotte and I here to eat it.  (And I'm starting a new Blueprint Cleanse today.....horrible timing.....or divine intervention??)

Size "0" here can finish it off while I'm in Vegas!

Make this cake, y'all and become one with your candy thermometer!

Be sure to check out Stephanie's blog for the recipe.

My new reason for loving Survivor!!

                                                   credit:  www.hiphossip.com

I'm always late finding out pertinent, life altering information.  That's what happens when all you watch on TV are the Food Network and ESPN.

That picture above is the cast of Survivor (whatever it is) Brazil.  See the woman circled?  That's why I'll be watching this season (ok, I've watched all the past seasons, too.  Shut up).  Dude....that's Eddie George's wife.  And if you don't know who Eddie Goerge is, you're no friend of mine.  He's only the greatest running back in the history of the W.O.R.L.D.  And he's a Buckeye.

That's reason enough.

Kick ass, Mrs. George.  (I have no idea what her name is....)

Barefoot Bloggers - Real Spaghetti and Meatballs

Yes, this was supposed to be posted on Thursday and here it is Sunday, but I have a note from home.   Swear.

Actually I always knew it would be late because the BFF's were coming for dinner on Friday night and they were getting spaghetti and meatballs.  So that's my story.

Anyhoo, this is one of Ina's recipes that I have made many times in the past.....well, the meatball part anyway, but I had always made my own sauce.  I knew the meatballs were killer, but the recipe for the sauce just didn't sound that great.  I always bake the balls, so I thought I would be missing out on so much flavor without the pan juices mixed in.  But I wanted this to be as close to authentic as possible so I forged ahead with Ina's sauce.

As I said, these meatballs are delicious.....moist and very flavorful.  The only change I make to them is to substitute spicy Italian sausage for the ground veal.  I like that little extra heat in my balls  :)

Again, I refused to fry these babies.  Just the thought of the extra fat (these have more than enough already to keep them moist) makes me queasy.

Plus, they come out perfectly.

So, now we get to the sauce which calls for Chianti.  Um...not a Chianti fan.  There are much better wines coming out of Tuscany than Chianti, so I went with a Brunello....a great one that I would want to be drinking later!

I didn't have any fried meatball goodness to start with, so I threw in some olive oil, about a 1/2 teaspoon of red pepper flakes and the rest of the ingredients and hoped for the best.

The only herb Ina called for was parsley which I didn't think would be enough so I added some chopped fresh basil and oregano. 

All-in-all it came out pretty good.  The BFF's gave the sauce a "7" and the meatballs a "10+" and I'd have to agree.

If  you already have a great sauce recipe that you love, then I'd use it and throw these meatballs in.  You'll be happy.

Here's the recipe:

Real Meatballs and Spaghetti

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Thanks to Rebecca of Ezra Pound Cake for picking this weeks selection.  If you haven't read Rebecca's Blog, you should.  She's one of my daily reads.  

Happy Valentine's Day

I hope your Valentine didn't forget you!

Get Well Soon, Uncle Carson

Raffie wants to give a bark out (that's equivalent to a "shout out" in Giant Schnauzer) to his Uncle Carson.  He's been in the doggy hospital for the last couple of days, but he's gonna be better soon.  That's his handsome mug below.

And this is how depressed Raf has been since hearing the news.  He's not gettin out of bed until he knows his Uncle Carson is all better.

"I'm not excited about vegetables, guys. There is no need to eat vegetables if there is meat and fish around."

I have to agree with Fabio on this one (you're gonna have to forgive the Fabio quotes.....I'm currently obsessed.....there will be more).  I've said it before.  I'm not a huge vegetable fan.  They're usually just a garnish to make the plate look better.

I do, however, love meat and fish.  And carbs.  Carbs are the new crack.

So, today, I bring you Salmon on Crack.  No, that's not really the name.  Frank Stitt would not approve of the change to his masterpiece (or is this one yours, Dean??).

The official name is Salmon with Orzo Salad and its another delicious recipe from "Bottega Favorita:  A Southern Chef's Love Affair With Italian Food".

The orzo salad is so delicious and would be perfect on it's own.  It's got this really great fresh taste that I love.

I made a few minor changes to the recipe.  I hate olives, so I omitted them and when I got my basil out of the refrigerator, it looked disgusting (I hate grocery store herbs, but what can you do?  It's still a few weeks before I can plant my own.)  Anyhoo, I used cilantro.  It's my favorite anyway.  I also used frozen corn.  Shoot me.

And I didn't pan sear the salmon.  I seasoned it with salt, pepper, a little olive oil and a sprinkle of pimenton and oven roasted it.  

This was really delicious and a nice healthy option.

Here's the recipe:

Salmon with Orzo Salad

from Bottega Favorita:  A Southern Chef's Love Affair With Italian Food

This is an ideal recipe:  relatively few ingredients, bold flavors quick and easy to prepare, and very healthy.  You can substitute other fresh fish  --  grouper, tuna, or striped bass  --  but the richness of seared salmon withh its buttery texture makes it my favority choice here.  When corn is out of season, consider sweet peas in spring or roasted butternut squash in the cooler months.  The orzo is served at room temperature, so it can be made ahead  -  a great choice for a buffet platter.

Ingredients:

1 1/2 cups orzo

about 1 tablespoon olive oil

Four 6-ounce skinless salmon fillets, any pinbones removed

Sea salt and freshly ground black pepper

1 cup corn kernels (from about 3 ears of corn)

1 cup quartered cherry tomatoes

1 shallot or 1/4 red onion, minced

1/4 cup pitted Kalamata or Nicoise olives, coarsely chopped (I omitted these nasty things)

1/4 cup basil leaves, torn into little pieces or cut into chiffonade, plus 4 small sprigs for garnish (I used cilantro)

Kosher salt

2 tablespoons L'Estornell Spanish garnacha vinegar or other good-quality red wine vinegar  (I couldn't believe it, but I had the L'Estornell vinegar in the pantry.  Must have got it during my Zingerman's love affair phase.  Who knew?)

3 tablespoons extra virgin olive oil

Grated lemon zest for garnish (optional)

Preheat the oven to 375 degrees

Bring a large pot of generously salted water to a boil.  Add the orzo and cook until al dente, 5 to 7 minutes.  Drain and transfer to a large bowl.  Toss with a splash of olive oil.

Heat a large ovenproof skillet over high heat, then add just enough olive oil to barely coat the bottom of the pan.  Season the salmon with sea salt and pepper, place in the hot skillet, and cook until the fish is lightly golden on the first side and the edges are beginning to turn opaque, about 4 minutes.  Turn the salmon and transfer the pan to the oven to finish cooking, about 4 minutes for medium-rare or about 6 minutes for medium.  Transfer the fillets to a rack and keep warm.

Stir the corn, tomatoes, shallot or onion, olives, torn basil, and salt and pepper to taste into the orzo.  Add the vinegar, drizzle in the extra virgin olive oil, and toss to coat.  Taste for seasonings and adjust to your liking. 

Place a large spoonful of the orzo  on each serving plate and top with a salmon fillet.  Garnish each plate with a little lemon zest, if desired, and a sprig of basil.

Delish.

My new favorite time-wasting website!!

Mr. B and I used to play the video game version of this game years ago.  I just discovered you can now play it on-line.

And I do.  Check out You Don't Know Jack

"I got so many kick in my ass, sometime when I in the bathroom, I still poop shoes"

Ahhhh....Fabio.  Absolutely my favorite reality personality, EVAH

If y'all aren't watching this season of Top Chef, you are missing out on the best walking talking sound bite in TV history.  This guy is a quote a minute.  The one above came when he was in front of the judges and they asked him about a little mishap he had earlier in the kitchen.  Thank God for TIVO, because I'm usually laughing so hard I miss the next three minutes of the show and have to rewind.

So last night, he doing the elimination challenge where he has to cook Lidia Bastianich's "last meal" (couldn't have picked a more appropriate chef for Fabio to cook for.....plus Felidia's is my favorite restaurant in NYC.....) when he breaks his finger.  The medic's show up and put a splint on it and wrap it up then ask him if he'd like to go to the hospital....he says "Hospital?  No way.  I will chop it off and sear it on the flat top and tomorrow I'll deal with nine fingers!"

SOB ended up winning the challenge and made it to the final four.  It's down to he, Stefan, Hosea and Carla (who is also F'n hilarious....those bug eyes kill me) in the finals in NOLA.  I'm going to predict a Stefan/Fabio finale with Stefan ultimately winning.  I'd love to see Stefan get overly confident and screw up so Carla could have a chance, but I'll be surprised if that happens.

All of this has absolutely nothing to do with my intended post for the day which happens to be some positively killer scones....Chocolate Toffee Scones.....ummm, yeah!

Look at those babies.  And they tasted twice as good.  Just ask my tennis team!  They moaned and groaned while they scarfed them down after our match today.  And in a good way.

Can anything be better than chocolate and toffee together??  This is one that I know my mama is going to be making.  I've caught her on more than one occasion eating toffee chips directly from the bag, so this is right up her taste bud alley.

My only advice, mama, is to make sure you have some buddies around to share them with or you'll eat the entire plate!

Here's the recipe:

Chocolate Toffee Scones

The Art and Soul of Baking

Makes 8 scones

For those who like their breakfast, tea, or snack time treats to be outrageously over the top, these decadent scones, filled with miniature chocolate and toffee chips, are just the ticket.  They are especially moist due to the inclusion of eggs in the dough rather than the usual cream or buttermilk.  You could dress them up with the grated zest of an orange or a handful of toasted and finely chopped walnuts or almonds, but the extra sprinkling of toffee chips already gilds these lilies.  The toffee melts, then cools into a crunchy, golden brown topping.  Oh yeah!

Ingredients:

2 cups unbleached all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick cold unsalted butter, cut into 1/2-inch cubes

1/2 cup mini chocolate chips

1/2 cup plus 1/3 cup toffee baking bits

2 large eggs

2 tablespoons milk

1 tablespoon pure vanilla extract

Preheat the oven to 400 degrees F and position an oven rack in the center.  Line the baking sheet with parchment paper or a thin silicone mat.  Place the flour, sugar, baking powder and salt in the bowl of the food processor and process for 10 seconds to blend well.   Add the cold butter pieces and pulse 5 times at 1 second intervals, or until the butter is cut into medium pieces.  Add the mini chocolate chips and the 1/2 cup toffee baking bits but do not blend them in.  In a small bowl, whisk together the eggs, milk and vanilla until well blended.  Pour the egg mixture into the processor and pulse another 25 times, or until the dough holds together in large, thick clumps.

Use a spatula to scrape the dough out onto a lightly floured work surface.  Gently squeeze or knead the clumps together until they form a cohesive dough  -  it may seem a bit dry at first, but will come together with a few kneads.  Pat the dough into a circle 7 inches in diameter and about 1 inch thick.  Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Lightly press the remaining 1/3 cup toffee chips onto the tops of the scones, dividing evenly.  Bake for 14 to 17 minutes, until fully risen and golden brown, especially around the bottom edges.  Transfer to a rack and let cool for 5 to 10 minutes.  serve scones warm or at room temperature.

Once baked, serve the scones within 6 hours, when they are at their freshest and most appealing.  Store uncovered at room temperature until serving time.

I made my dough, cut it into the wedges and put it on the baking sheet covered in plastic wrap and into the fridge the night before.  I pulled it out this morning to bake it before our match.  

This is a really easy recipe and everything comes together nicely in the food processor.  You need to make this one!