Tiramisu

This hasn't been the easiest of days. All three of the boys woke up with fresh colds which cancelled all of our plans for the day. I did, however make tiramisu for my brother's birthday. As part of his gift, that was his request. I searched high and low for lady finger cookies but could not find them - they are evidently seasonal. So, I made my own. And they turned out! That certainly decreases the cost of making this dessert! Here's the recipe I used for the ladyfinger (adapted from allrecipes.com) and the tiramisu recipe that we like (I'll post a picture later!):

LADYFINGERS

4 eggs, separated
2/3 cup white sugar
1 tsp. vanilla extract
7/8 cup all-purpose flour

Directions
Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

TIRAMISU (from Foodnetwork.com and Gourmet Magazine)

Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers, or sliced sponge cake
Finishing
Cocoa powder for dusting the surface

Directions
For the syrup, combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and optional brandy.

For the filling, whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

To assemble, place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula.

Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

There you have it! Enjoy!

Making Today

Curried Couscous Salad with Dried Sweet Cranberries
Recipe courtesy Dave Lieberman, Food Network

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Hope it's good! I have a meeting and pitch-in today that I'm taking it to. The first taste was delicious!

Vegetarian Chili

Last Friday, I made vegetarian chili for our church chili dinner. Though I like eating vegetarian, I usually like meat in my chili - it gives it a depth of flavor that I love. So, I was pleasantly surprised that this was actually pretty good. I thought I would share my recipe - it's an original. :)

Vegetarian Chili
1 med.-lg. onion, diced
3 cloves garlic
2 cans tomato sauce
2 cans diced tomatoes (w/chiles would make this really good)
1/2 c. water (I just rinse out my tomato sauce cans and pour it in)
1 can corn (or frozen)
1 can black beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 can white or red kidney beans, drained & rinsed
1/2 butternut squash, peeled and small cubed (about 3 c.)
3 sm.-med. zuchini, small cubed
1 Tb. chili powder
2 tsp. cumin
1/2-1 tsp. oregano
salt to taste (about 2 tsp. - 1 Tb.)
1/4 tsp. red pepper

Combine all ingredients in crock pot and cook on low for 8 hrs. or until vegetables are tender and chili is bubbling. Top with cheese and sour cream (I like plain yogurt & a little sour cream combined). Enjoy.

You could easily substitute different beans or other vegetables.