Friday, January 18, 2019

Cake Ala Bacon!



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No, you don't have to read that twice, there's bacon in this cake. Caroline Wright, who wrote the cookbook Cake Magic, stopped by Tonia's Kitchen to talk about her Maple Bacon and Chocolate Cake, that includes a simple syrup with bacon cooked in.  The combination of the bacon fat combined with the sweetness of the cake makes for an amazing taste combination that really compliments the sweet and the savory.  They say there's nothing bacon can't make better, Caroline proved they're Wright!

Recipes by Caroline Wright, Cake Magic, and Workman Publishing and photos courtesy of Waterbury Publications, photographer Ken Carlson.  

How to assemble a Cake Magic Cake

1.) Bake: Simple as that.
2.) Syrup: After removing the hot cake layers from the oven, you pierce them all over and pour or brush a flavored (to make your specific cake) simple syrup over them. “While the layers cool, the syrup settles into the cake, changing the crumb and flavor with minimal work on the part of the baker,” Wright says. It’s a surefire way to ensure moistness.
3.) Make the frosting: There’s information on crumb coats and how to make swirled or marbled frostings, should you feel so fancy. 
4.) Frost: Do a layer, then frost the rest
5.) Top it and eat.

Thursday, January 17, 2019

Pizza Dip, Hold the Tip!






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There's a big playoff game coming up this weekend, and you might be partial to delivered pizza. Let's shake it up. Dana Bowen, who's the executive editor for Every Day With Rachael Ray Magazine told Tonia's Kitchen says it's just like pizza, but in dip form.  It even has a health benefit for those watching carbs.  Dana told Tonia she layers mozzarella cheese and tomato sauce with toppings like pepperoni, mushrooms and onions in between.  Bake it all up and serve with breadsticks.  You might not even miss the crust! You certainly won't miss waiting for the delivery!




·       1 8 ounce cream cheese, at room temperature


·       1/2 cup marinara sauce


·       1/2 cup thinly sliced mushrooms

·       1/2 cup finely chopped green bell pepper

·       1/2 cup sliced black olives

·       14 slices pepperoni

·       1 1/2 cups shredded mozzarella

·       1/2 teaspoon Italian seasoning

·       Breadsticks, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a 9-inch pie, spread the cream cheese in an even layer. Top with the marinara and half the mushrooms, peppers, olives and pepperoni. Sprinkle with the mozzarella. Top with the remaining mushrooms, peppers, olives and pepperoni.

2.      Bake until the cheese melts, about 20 minutes. Sprinkle with the Italian seasoning. Serve with the breadsticks.

Wednesday, January 16, 2019

A Burrito, Without the Burrito





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For the big game, let's go South...by Southwest. We present the flavors of the southwest, brought out beautifully in a dip!  Dana Bowen, who's the Executive Editor for Every Day With Rachael Ray told Tonia's Kitchen about a recipe for Chicken Burrito Dip. Dana told Tonia you don't even have to cook chicken, just use shredded rotisserie chicken and cook it all in a cast iron skillet. That transfers heat more efficiently and, as a result, the cheese will stay as hot as the valley floor in Phoenix!  It's a true taste of the southwest.
Ingredients
  • cup chopped onion
  • tablespoon chopped garlic
  • cups shredded rotisserie chicken
  • 1 1/2 cups canned black beans, rinsed
  • cup frozen fire-roasted or regular corn, thawed and drained
  • cup red enchilada sauce
  • medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
  • teaspoons ground cumin
  • cups shredded Monterey jack cheese
  • Sour cream and chopped fresh cilantro, for garnish
  • Corn chips, for dipping








Directions
  1. Preheat the broiler. Heat a medium cast-iron skillet over medium. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, chipotle and adobo sauce, cumin and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat.
  2. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3 to 5 minutes. Garnish with the sour cream and cilantro. Serve with the corn chips.

Tuesday, January 15, 2019

Maple, Italian Style!




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The Italian-style here comes in the name, Affogato. Simply put, it's a scoop of vanilla ice cream, combined with a shot of hot espresso. Amy Traverso, with Yankee Magazine, stopped by Tonia's Kitchen to talk about this recipe, which really isn't much to write down!  Amy told Tonia there's a lot of flavorful combinations here, including the robust flavor of the espresso, brought together with the richness of the ice cream.  Don't forget about the hot and cold offsets either! It sounds great, but taking it a step further, Amy says they've found that adding maple syrup to the mix really makes it even better.  Try it and see!

  • 4 large scoops vanilla gelato or vanilla ice cream
  • 1 1/2 tablespoons maple syrup, warmed in microwave
  • 1/2 cup hot freshly brewed dark-roast coffee or espresso
  • Garnish: 1/2 teaspoon Tonewood maple flakes (optional)

Instructions:

Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.



Monday, January 14, 2019

Good Things DO Come in Small Sizes




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Sliders may be small, but there's a lot you can do with them! Katherine Alford with the Food Network and the Cooking Channel says that's one of the inspirations behind their new cookbook, Chopped. Katherine told Tonia's Kitchen the basis of the book is to get people thinking beyond the ordinary, but right there in front of them, when it comes to ingredients.  Case in point, the book's recipe for Pork Sliders, which instead of breadcrumbs of panko, calls for a crushed pretzel coating, and a sauce made from bread and butter pickles. Alford says not only are those sliders delicious, they're very easy to make!


Ingredients
  • 3 cups pretzel crackers, finely crushed (1 1/4 cups crushed pretzels)
  • 1/2 cup whole-wheat or all-purpose flour
  • Flaky sea salt, such as Maldon
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1/3 cup mayonnaise
  • 3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices
  • 1 tablespoon prepared horseradish
  • 2 teaspoons hot sauce
  • 1 small pork tenderloin (about 1 pound)
  • Vegetable oil, for frying
  • 12 slider rolls
  • Iceberg lettuce leaves, for garnish

Directions
PREPARE THE BREADING: Stir the pretzel crumbs, flour, and 1 teaspoon salt together in a 9 by 13-inch baking dish. Whisk the eggs and mustard in a medium bowl.

MAKE A SAUCE: Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.

BREAD THE PORK: Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick. Press both sides of the pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.

FRY THE PORK: Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering (about 375 degrees F). Line a plate with paper towels. Shallow-fry half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.

SERVE: Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon sauce, 2 pickle slices, and a piece of lettuce.