Nathan and I have completely different morning routines. He wakes up early and bikes to work while I wake up later and take the metro. He doesn’t really like breakfast and eats a granola bar at work simply so that he doesn’t starve and I love breakfast and make myself something every morning.

Last week, I got a Google chat message from Nathan that went like this:

Nathan: hrm, i bought the store brand granola bars because they were on sale and they taste kinda like cardboard…with honey. Oh well, its not like normal ones are god’s gift to humanity or anything
Katryn: Maybe we should try homemade granola bars and put everything we want in them!

And thus…this weeks posting was born!

Nathan was buying his own granola bars because he doesn’t trust me to select them for him. He knows that if I chose they would be gross branny-bran seed & nut healthy granola bars and Nathan prefers his granola bars to toe the line between candy bar and breakfast food (aka 98% candy.) For this reason, we knew that when we made granola bars we would need to make ‘his and her’ varieties to suit our respective tastes. Nathan’s granola bar variety is chock full of dried fruit, nuts, chocolate and sweet coconut while mine are a more simple mandarin orange and ginger variety.

After deciding on our granola bar flavors we were faced with the decision of whether or not to pair our granola bars with wine and beer. Well, since this IS a pairing blog we obviously HAD to pair our breakfast treats with adult beverages. I’m so glad we did! The combinations were surprisingly good and the flavors of the beer and wine played up the dominant flavors in our granola bars. Bring these granola bars on your next Spring hike and don’t forget the beer and wine!

Katryn’s Wine Pairing: Oveja Negra Sauvignon Blanc
Rating: 7.75 out of 10.0

I bought this bottle of wine because of the sheep on the label that reminded me of nature and then being in nature reminded me of eating granola bars on a hike so it seemed like the perfect bottle of wine to pair with my bar. Nathan thought this train of thought was a bit of a stretch but, be that as it may, this ended up being a good pairing! The wine was a bit mediocre on it’s own but the flavors in the granola bar drew out undertones of ginger and citrus in the wine. The wine was light and medium-dry…perfect for a ‘snack wine’ with a granola bar!

Nathan’s Beer Pairing: Indian Brown Ale, Dogfish Head Brewery
Rating: 8.75 out of 10.0

This beer was an interesting but great drink! According to the brewery, the Indian Brown Ale is a hybrid of a Scotch Ale, IPA, and a Brown Ale. The beer combines the maltiness of the Scotch Ale, the nuttiness of a Brown Ale, and the hops of an Imperial IPA where each of the flavors balance each other out into a beer that is well balanced. There are also tastes of coffee and roasted malts that reminded me of an Imperial Stout as well. Drinking this beer after taking a bite of my manly granola bars was almost like drinking an alcoholic granola bar. The flavors of the beer complimented the granola bar so well that I couldn’t tell where one started and the other stopped! Nothing says a bachelor breakfast like a granola bar and beer to start the day off right!

Katryn’s Mandarin Orange and Ginger Granola Bars

Ingredients:

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup unsweetened coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup dried mandarin oranges, chopped (I found these at Trader Joe’s and they are SO good!)
3/4 cup uncrystallized, candied ginger, chopped

Directions
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the oranges and ginger and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Nathan’s Cranberry Chocolate Granola Bars

Ingredients:

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup sweetened shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup roasted, lightly salted peanuts

Directions:

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the cranberries, raisins, chocolate chips, and peanuts and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Happy Seis de Mayo!

This post represents some of our most spectacular failures and ultimately our triumph. The culmination of dogged perseverance, endless trial and error, and a lot of wasted Tequila.

After perfecting the classic margarita, Nathan and I set out to create the perfect frozen Margarita. We thought that this would be a quick and simple post for a weekend when we were too pressed for time for a full meal posting. Oh how wrong we were… it turns out that maintaining the proper balance of margarita flavors while achieving the texture of a blended frozen beverage is really hard!

Our first attempt we added ice to our regular ingredients but it tasted too watered down. So we added more tequila, lime, and triple sec but then there was too much liquid so we added more ice. Repeat ad infinitum until you have a blender full of slightly lime flavored ice.

Then, there was that time that Nathan had the genius idea (he thought) of adding avocado in order to get that elusive smooth texture. I’ll just be nice to my husband and simply say that it didn’t work and was wrong on so many levels.

For months we’ve had various trays of frozen lime juice taking up space in our freezer ready for the idea that would finally yield success. And then this auspicious Cinco de Mayo weekend we stumbled upon the solution…frozen fruit! The secret to a perfect frozen margarita is NO ICE. Don’t believe all those recipes online that tell you to add ice! The ice will just dilute and water down the flavors. The frozen state of our margarita comes from the addition of frozen fruit (mango and pineapple in our case!) and frozen cubes of fresh squeezed lime juice. The citrus flavors complement the traditional flavors of the margarita without watering it down and when the frozen fruit starts to warm up it won’t dilute the drink!

When Nathan and I tasted our finished product a solid hour of high-fiving and congratulatory sports-esque butt smacks commenced. This Cinco de Mayo will go down in history as the day that Nathan and I learned that hard work and perseverance truly pays off!

Frozen Pineapple Mango Margarita

(for two)

Ingredients:

- 4.5 Ounces Tequila (3 shots)
- 2.25 Ounces Triple Sec (1 1/2 shots)
- 3 Ounces (3 shots) frozen fresh squeezed lime juice (I squeezed the limes the morning of and poured into an ice cube tray)
- 1 cup frozen mango
- 1 cup frozen pineapple

Directions:

1. Place all ingredients into blender and pulse until frozen fruit is mostly broken up, the blend on medium until smooth.

2. Drink!

Nathan and I like to think that we live a fairly balanced and moderate lifestyle. However, a couple months ago we began to realize that one aspect of our lives was getting out of control…we were cooking too much and never eating out. We both work full time so this translates to many evenings of getting home from work at the end of a long day and going straight into cooking and then cleaning and it all starts to feel more like a chore than a pleasure. Our lack of date nights was the result of a) always feeling like we could make whatever we ordered better at home and b) the cost of eating out in the DC area. However, we were neglecting the biggest benefit of eating out which is the whole not having to cook and clean part. So, we made a resolution for 2013 to incorporate date nights back into our lives. Side note: they are actually NOT date nights…we only refer to them as hot dates. I have no idea who started this practice but it was probably Nathan and the name has stuck.

 Anyway, a few weeks ago we were on a hot date at Firefly, the restaurant where we went for our very first date. I ordered the ricotta gnocchi with oxtail ragu and my mind was completely blown. The gnocchi were much lighter than the traditional potato gnocchi and the ragu was thick and rich almost like an Italian meaty barbecue sauce? I swoon. I decided that we needed to make the dish for Rampant Cuisine ASAP. In our version we make the ragu a bit more accessible by using beef instead of oxtail and we took our gnocchi to another level by sauteing the little pillows of goodness in a hot pan with butter, lemon, garlic, and sage. While we were making our little gnocchi balls I informed Nathan that gnocchi means “little pillow” in Italian. Completely, 100% wrong. Ahem, after two years of college level Italian and roughly a year living in Italy, I’m not sure where I came up with that. The word gnocchi actually derives from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). Just for the record, I like my translation better.

Katryn’s Wine Pairing: Excelsior Cabernet Sauvignon, 2011
Rating: 8.5 out of 10.0

I am on a role with the bargain wine pairings! This bottle was $6.99 and it was perfect with the meal and tasted like I had spent a lot more. I have to say that the label and the description totally got me on this one. It said that this wine is “crammed with abundant blackcurrant aromas”, is “a mouthful of plum flavors” AND “makes a delicious partner to rich pasta dishes.” Check, check, and check. It really did live up to it’s description and, even though it is a South African wine, was a wonderful pairing with our Italian dinner.

Nathan’s Beer Pairing: Rampant Imperial India Pale Ale, New Belgium Brewing Company
Rating: 8.0 out of 10.0

I’ve been eyeing this beer at the store for a while and waiting for an excuse to buy it. How could I not!? They used our name on the bottle! I like to think that someone at New Belgium reads our little food blog and as an ode to our wonderful site wanted to make us a beer… Delusions of grandeur you say? Maybe, but whatever.

I’m no connoisseur of Imperial IPAs but I was a fan of this one. You get hit full force with the aroma and taste of hops like any respectable IPA but then imperial side kicks in with some malt flavors to mellow things out a little bit. Rampant finishes crisp and clean without too much bitterness as if the malt and hops have balanced each other out and left you ready for your next sip. This light finish hides the fact that the beer is a respectable 8.5% ABV and will leave you feeling nice and toasty. Paired with our gnocchi and ragu, this imperial IPA’s hops cut through the rich and thick flavors of the dish and cleansing the palate between bites to get you ready for your next delicious mouthful.

Beef and Sausage Ragu:

Ingredients:

2 Tbs. extra-virgin olive oil
1 large onion, finely chopped
1 carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
3 garlic cloves, finely chopped
6 ounces sweet Italian sausages, casings removed (about 2 sausages)
12 ounces beef stew meat, coarsely chopped
3/4 cup dry red wine
1 cup chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage

Directions:

1. Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes.

2. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes.

3. Add beef and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes.

4. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Simmer until liquid is almost absorbed, about 5 minutes.

5. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped.

6. Return mixture to skillet. Mix in tomatoes with juices, bay leaves and sage. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)

Ricotta Gnocchi with Sage, Lemon and Garlic:

Ingredients:

2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1 Tbs. butter
1 tsp. fresh sage, chopped
1 clove garlic, crushed
1 tsp. lemon juice

Directions:

1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.

2. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

3. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

4. Meanwhile, heat butter with sage, garlic and lemon in a 12-inch heavy skillet over medium-high heat until butter is hot. Toss gnocchi in the skillet for about two minutes or until golden brown. Serve gnocchi with a dollop og ragu on top and sprinkle witih parmesan and fresh parsley.

This post has been a long time coming. Nathan ordered a Cherry Blossom beer on our very first date almost exactly four years ago and since we started the blog we’ve been meaning to pair the beer with a meal and feature it on Rampant Cuisine. For one reason or another we haven’t gotten around to it until now but trust me when I say that this meal and pairing is worth the wait!

I consider myself to be a very blonde logical person. So, when Nathan and I were thinking about meals to pair with our cherry blossom beer we naturally deduced that cherries would be in season at the same time as cherry blossoms. Well, for your information, it doesn’t work this way. Our misconception worked out in our favor, however, because what would have been simply a cherry chutney became a fresh plum/dried cherry and mixed berry chutney that exceeded our expectations. We used the chutney as the sauce for a tender and juicy roasted pork loin and had roasted red potatoes and spring asparagus as sides. If you’re like us and don’t like braving the DC crowds to see the cherry blossoms downtown this is a delicious and peaceful way to observe the cherry blossom festival from the comfort of your own home.

Katryn’s Wine Pairing: 2012 Entrada Cabernet Sauvignon
7.8 out of 10 or 9.1 out of 10 when factoring in the price!

I’ll admit that I was pretty skeptical about this wine…mainly because it cost, well, $4.99. In my defense, it was on sale!! I was looking for a juicy wine with cherry and berry flavors and the description on the label of this bottle perfectly fit the bill! I was pleasantly surprised by how good this wine was (given the price) and it was a successful accompaniment to the flavors in the chutney and the pork. I would buy it again!

Nathan’s Beer Pairing: Cherry Blossom Lager, Old Dominion Brewing Company
Rating: 7.75 out of 10.0

As Katryn mentioned above this is the beer that I got on our first date together. This sweet, sweet, beer took the edge off of the stress of a first date and allowed me to trick woo my lovely wife into marrying me.  The base of this beer is a solid lager with crisp, light flavors not unlike Yuengling.  Added on top of this foundation there is just the slightest aroma and taste of cherry.  It doesn’t punch you in the face with fruit like a Lambic but subtly lets itself be known on your palate.  Certainly not a beer for everyday drinking but a fun beer to enjoy on a spring day.

Roast Pork Loin with garlic and thyme:

Ingredients:

4 large garlic cloves, pressed
4 teaspoons chopped fresh thyme
2 Tbs. butter, melted
1 1/2-2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 Tbs. olive oil
2-3 onions, quartered
1 2 1/2-pound boneless pork loin roast, well trimmed and tied with kitchen twine

Directions:

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil and spray with cooking spray. Mix first 5 ingredients in bowl. Rub garlic-thyme mixture all over pork. Heat a large, heavy saute pan over medium-high heat. Add 1 Tbs. olive oil. Add pork, and brown all over, about 4 minutes. Place pork, fat side down, in prepared roasting pan and arrange the onion pieces around it. Roast pork 25 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 145°F., about 15-20 minutes longer. Remove from oven; cover with foil and let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over.

Plum-Cherry Chutney:

Ingredients:

4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/3 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 cup dried mixed berries
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt

Directions:

Peel plums. Halve and pit. Cut into 1/2″ wedges.
Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 7 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

Roasted Asparagus:

Ingredients:

1 pound fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Roasted Potatoes:

Ingredients:

3 pounds small red potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh thyme

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, thyme and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve hot.

Nathan and I are always looking for quick and easy recipes for weeknights but we always seem to forget one of the simplest and healthiest options…fish! This past weekend we decided to try some fish tacos that can be made, start to finish, in about 30 minutes. Our tacos took a little longer because we made our own flour tortillas (we tried a new tortilla recipe but still like this recipe better!) but if the tortillas are pre-made or store bought these tacos would take about the same time as heating a bag of frozen pasta. They’re also perfect for the Spring/Summer weather that has finally hit the DC area! The flavors are light and zesty with just a little kick from the fresh peppers and make the perfect meal to enjoy on your deck (or balcony in our case) during the warm months to come.

Katryn’s Wine Pairing: La Postelle Casa, Sauvignon Blanc, 2011
Rating: 8.0 out of 10.0

You guys know me…normally I don’t like anything but a margarita with my Mexican food. But we decided with these tacos to branch out and offer you wine and beer pairings as well. This wine was a great choice in that it was a light, citrusy, and tropical compliment to the zesty flavors in the fish and cabbage slaw. It doesn’t replace our beloved margarita but it’s a solid replacement if you run out of tequila and limes.

Nathan’s Beer Pairing: Bohemia Cerveza
Rating: 7.75 out of 10.0

This is probably one of the better Mexican beers that I have had. Like almost every Mexican/Caribbean/South American this Pilsner is super light and refreshing. The thing that sets this beer atop the others for me is the fact that you can actually taste malt and hops! A novel idea, right!? Bohemia even throws in some subtle citrus notes to boot so you don’t even have to throw in the semi-obligatory lime wedge if you don’t want to!

Fish Tacos:

Ingredients

1.5 lbs. white fish, such as tilapia, mahi-mahi or red snapper
1 Tbs. canola or olive oil
1 lime, juiced
2 tsp. chili powder, or to taste
1 jalapeno or serrano pepper, coarsely chopped, de-seeded
1/4 cup chopped fresh cilantro leaves

Garnish with:
Queso Fresco
Cilantro, chopped
1 mango, diced
1 avocado, diced

Directions:

1. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Heat a grill pan over medium-high heat.

2. Remove the fish from the marinade and place onto the hot grill pan, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

3. Place some fish on a tortilla and top with cabbage slaw (recipe below), queso fresco, mango, avocado and cilantro.

Red Cabbage Slaw

Ingredients:

1/2 a head of red cabbage, finely shredded
1 lime, juiced
2 Tbs. apple cider vinegar
Salt and pepper, to taste

Directions:

1. Combine cabbage, lime juice, vinegar, salt, and pepper in a bowl and toss to combine. Allow to rest for about 1 hour to allow flavors to develop.

So, for the past 6 months or so we haven’t had a blender. Fortunately, the blender broke at the end of what I consider to be ‘smoothie season’ so we haven’t missed it much. Once the weather started getting warmer, however, we knew it was time to start looking for a new blender.

I don’t think I’ve mentioned this on the blog before but I am really bad at spending money… The thought of spending a lot of money can put me in a bad mood and sometimes I will go without something that I need simply so that I don’t have to buy it. After reading 1.3 million reviews and deliberating for 2 months I chose a Vitamix. I informed Nathan of this decision with all of the pomp and circumstance with which it deserved and he simply shrugged his shoulders, said “Ok, sounds good.” and went back to playing video games. Finally, after I found an astonishing number of ways to rationalize spending a hefty chunk o’ change on a blender we finally procured said Vitamix and I half danced out of store with visions of sugarplum smoothies and milkshakes dancing around my head.

And so we present to you the product of the maiden voyage of our new Vitamix: the Chocolate Malt Irish Cream milkshake. We made our own chocolate ice cream and then blended it with malt powder, milk, and irish cream for a smooth, thick, rich, and decadent frozen drink. If I may go so far, I would say it’s the perfect milkshake. One of the ways I rationalized buying the Vitamix was promising myself that I would use it alot. Get ready to see an assortment of blended, pureed, whipped, ground, and ‘crumbed’ foods. I know you’re excited.

Double Chocolate Ice Cream

From Williams-Sonoma: Ice Cream

Ingredients:
1 1/2 cups whole milk
1 1/2 cups heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch of salt
6 ounces bittersweet or semi-sweet chocolate, coarsely chopped
2 teaspoons vanilla extract

Directions:
1. In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5-7 minutes.

2. Meanwhile, combine the egg yolks, sugar, cocoa, salt and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.

3. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly, until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Put the 6 ounces of chopped chocolate in a heat-proof bowl and pour the hot custard over it. Stir until the chocolate melts and the custard is smooth. Strain the custard through a fine-mesh sieve into a bowl. Add vanilla and stir to combine.

4. Place the bowl into a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

5. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.

Chocolate Malt Milkshake

Serves 4

Ingredients:

4 cups chocolate ice cream
1/2 cup malted milk powder
1/2-1 cup whole milk
3 ounces Bailey’s Irish cream

Directions:

In the container of a blender, combine the ice cream and malted milk powder. Add the milk, a quarter cup at a time, blending between each addition, until the desired consistency is reached.

Oh my friends…my dear invisible, internet friends. Have we got a recipe for you! I have made this cake five times in the past two months…seriously, FIVE. Way more than I have made any other cake recipe in my repertoire. I have tested it on Nathan, my family, and several friends and it has the power to stop conversation and focus the mind to one singular thought…chocolate. The first and second times that I made this cake I made a single, plain layer and it was good but it wanted frosting. The second and third times I made it I made two layers and added a fluffy vanilla buttercream and it was even better. For Easter, I took the cake to the next level with a fresh raspberry buttercream. Amazing. The flavors are rich and complex and the cake happens to be gluten free. It is also the easiest cake I have ever made…it can be made, start to finish in around an hour. I just don’t think I can stress how much you, YOU, need to make this. You will gain friends, win over enemies and secure invitations to any dinner party your heart desires…if, of course, you’re willing to bring dessert.

Katryn’s Wine Paring: Yalumba Shiraz/Viognier 2010, South Australia
Rating: 9.0 out of 10.0

I was intrigued by the Shiraz/Viognier blend and thought the juicy, smooth Shiraz with the sweeter Viognier would work. And this was a spectacular pairing! I took a bite of the cake/raspberry frosting, then a sip of the wine and was totally blown away by how much the flavors of each were deepened and defined. The wine had prominent blueberry and cherry flavors that mingled well with the raspberry flavor and brought out all the complexity of the cake.

Nathan’s Beer Pairing: Gonzo Imperial Porter, Flying Dog Brewery
Rating: 8.5 out of 10.0

For someone who doesn’t particularly care for Stouts or Porters I seem to be drinking a lot of them recently… and enjoying them!  This Imperial Porter from our local Flying Dog Brewery pours an oily black with sweet malty aromas followed up with flavors of chocolate, coffee, and malt.  These flavors are also accompanied with some nice hop bitterness that keeps the flavors from becoming too rich.  This beer paired great with Katryn’s flourless chocolate cake with the sweet malts and chocolate enriching the flavors from the cake while the coffee and hops helped to keep things from getting to heavy.  If you want a dessert match made in beer heaven give this duo a try!

Flourless Chocolate Cake:

Ingredients:

For the cake:
10 ounces fine-quality bittersweet chocolate (not unsweetened)
2 sticks unsalted butter
1 ½ cups sugar
6 large eggs
1 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
1 cup unsweetened cocoa powder

For the rasberry buttercream:
1 cup fresh raspberries
2 sticks (½ pound) butter, softened
1 ½ cups confectioner’s sugar
1 tablespoon milk (If you want the cake to be gluten free and lactose free, use lactose free or soy milk)
2 teaspoons vanilla extract

Directions:

For the cake:
1. Preheat oven to 375°F and butter two 8-inch round baking pans. Line bottoms with rounds of parchment paper or craft paper and butter the paper.

2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

3. Add eggs, vanilla, and espresso powder (if using) and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.

4. Pour batter into pans and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

For the rasberry buttercream:

1. Put the raspberries in a small saucepan and cook over medium heat stirring with a spoon until they break down into a sauce.

2. Pour the sauce through a fine mesh strainer to take out the seeds and then allow the sauce to cool completely.

3. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk, vanilla extract, and the raspberry sauce and continue beating on high until the frosting is thick and light, about 5 minutes.

4. When the cake layers are cooled completely, spread one third of the frosting on top of one layer, and top with the other layer. Frost top and sides of cake with remaining frosting.

“Oh do you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives in Drury Lane?

Oh yes, I know the muffin man,
The muffin man, the muffin man,
Yes, I know the muffin man,
Who lives in Drury Lane.”

As of today you can say that indeed you do know the Muffin Man. His name is Nathan and he doesn’t live on Drury Lane but on 14th St!

The muffins referred to in the classic nursery rhyme are not the sweet muffins that we’re used to here in the U.S. but rather the English muffin, a quick-baking circle of yeasted dough that is baked on a hot skillet.
If you’re like me, you had no idea that English muffins are not baked in the oven and that they take less than an hour to make, start to finish. I also didn’t know that English muffins require metal rings in order to maintain their shape while ‘baking’ in the skillet. Finding these rings might be the hardest part of producing your own homemade English muffins. We went to Sur le Table to find metal rings and were directed to the wrong part of the store…then Nathan happened to spot a box of special English muffin rings collecting dust on a hard-to-reach top shelf! I guess English muffin rings aren’t in high demand?!?

Once you have the metal rings, however, these muffins are easy to make and they turn out really well! It was a hugely satisfying feeling to cut one open and to see the trademark ‘nooks and crannies’ and to turn our fresh made muffins into an awesome breakfast sandwich! We topped our English muffins with egg spiked with green onions, melty havarti cheese and crisp thick-cut bacon for a sandwich that puts any other breakfast sandwich I’ve ever had to shame. Become the ‘muffin man (or woman)’ and make these muffins!

Nathan’s Beer Pairing: Storm King Imperial Stout, Victory Brewing Company
Rating: 8.25 out of 10.0

As you know from last weeks post, I don’t like Stouts. However, I’ll make an exception for this Imperial Stout. Where regular stouts tend to taste watered down and bland to me this imperial version was packed full of coffee, chocolate, and malt flavors in a full bodied and balanced way. I liked this stout so much that I’m not going to have to force myself to finish the six pack… I will happily make the sacrifice! The aforementioned coffee and chocolate flavors, while heavy, actually worked to cut through the grease and butter from the bacon, egg, and cheese while complimenting the salt and yeasty bread flavors from the English muffins.

English Muffins:

based on this recipe

Ingredients:

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: cast iron skillet, 3-inch metal rings

Directions:

1. In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool.

2. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.

3. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

4. Preheat the skillet to medium low.

5. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the skillet and coat lightly with vegetable spray. Using an ice cream scoop or spoon place 2 scoops into each ring (or enough to just cover the space inside the ring, you want to leave enough room for the dough to rise) and cover with another skillet or pan (the skillet or pan should act as a flat lid over the muffin rings) and cook for 6 minutes.

6. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Cut in half and serve.

Bacon, egg and cheese sandwiches

Two English muffins

Ingredients:

4 slices thick-cut bacon
3 eggs
1 Tbs. green onion, chopped
salt and pepper, to taste
2 slices of havarti cheese

Directions:

1. Cook bacon to desired crispness.

2. Whip eggs in a bowl and add green onion, salt and pepper. Put two of the (oiled) metal rings that you used for the english muffins on the oiled skillet. Divide the egg evenly between the rings and cover the pan for several minutes until the egg begins to set.

3. Remove metal rings and flip the egg rounds. Cook for a minute or so and remove from pan. Toast the English muffins. Place egg round on muffin and top with a slice of cheese and 2 slices of bacon. Top with the other half of the muffin and serve!

It’s a good thing that this recipe makes two loaves of bread because I was tempted to finish one loaf all by myself! This might sound bad but this post surprised us by how amazingly good it was. With most of our posts we have a pretty good idea of what we’re making and how it’s going to taste. With this recipe we didn’t know what to expect because neither of us had tasted Irish Soda bread before. I was skeptical that the bread would be nice and ‘bread-like’ since it requires no yeast, no kneading, and no time to rise. WOW…this bread has a light but hearty consistency with a nice firm crust. The addition of sweet raisins balances the earthy, slightly bitter caraway for a flavor that is complex and intriguing.

I was surprised to learn that the tradition of Irish Soda bread only dates back to the 1840’s when baking soda was introduced in Ireland. At that time, baking was done in the home and, in addition to having limited supplies, time was often limited as well. The use of baking soda as a leavening agent was quick, effective and it produced a much more consistent result than yeast. It caught on quickly and made soda breads a staple of the Irish diet until commercial bread production began in earnest.

The original soda breads contained nothing more than flour, buttermilk, baking soda and salt. The buttermilk was leftover from the butter making process and the bread was almost always served with freshly churned butter. Today, the breads (like the one we made!) often contain additional ingredients, like sugar, butter, raisins or caraway seeds to enhance the flavor of the bread. We paired our bread with two Irish cheeses…an aged sharp white cheddar and an Irish Porter cheddar. The white cheddar was an especially successful pairing because of how the sharpness of the cheese interacted with the raisins and caraway…so good! Stop buying Irish Soda breads and make some right now!

Katryn’s Wine Pairing: Chateua De Camarsac Bordeaux, 2009
Rating: 8.75 out of 10.0

This wine was perfect with the bread and cheese! It was juicy and rich with blackberry and cherry flavors that complemented the sweet raisins and balanced the savory notes of the caraway and cheddar. Taking a bite of bread and cheese and then taking a sip of the wine was like a flavor explosion and I’m pretty sure Nathan started getting tired of me saying how delicious this pairing was! I’m glad we liked the wine pairing better than we liked the beer pairing!

Nathan’s Beer Pairing: Murphy’s Irish Stout
Rating: 6.5 out of 10.0

I just can’t get on board with stouts! I know I’ve mentioned this before and that I am probably in the minority here but something about the light body, roasted and biscuit flavors, and creamy light carbonation just doesn’t do it for me… This stout didn’t even particularly pair well with the Irish soda bread and cheese as the strong flavors from both the bread and cheese completely overpowered any flavors from the beer and it tasted like I was drinking water. I would rate this beer lower but from what I can tell from my quick research online this is a pretty respectable stout and I know my own prejudice is getting in the way.

Irish Soda Bread

Ingredients:

5 cups all purpose flour
¾ cup sugar
1 tablespoon baking powder
1 ½ teaspoons salt
1 teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into cubes, room temperature
1 cup raisins
1 ½ tablespoons caraway seeds
2 ½ cups buttermilk
1 large egg

Directions:

1. Preheat oven to 350°F.

2. Generously butter two small heavy ovenproof skillets with 2- to 2 1/2-inch-high sides. The bread will spread out when you bake it so a smaller skillet is better!

3. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds.

4. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

5. Cut dough in half and transfer the dough balls to prepared skillets; smooth tops, mounding slightly in center. Using a sharp knife dipped into flour, cut an X in top center of dough.

6. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

For Nathan and I, margaritas are very much an every day a year round beverage. During the winter, a margarita brightens a dreary day with hints of summer and during the summer, the margarita is a light and refreshing respite from the DC heat and humidity. To be perfectly honest, we’ve come to the point of not really liking other cocktails because they just can’t compare to the perfect balance of sweet and sour that the margarita offers.

Fortunately, the margarita lends itself well to additions and adaptations so if we ever get bored with the classic margarita (#thiswillnevereverhappen) there are opportunities for variety. And so we present the tamarind margarita, a spin-off that preserves the tart acidity of the margarita while introducing the unique sweet and sour flavor of the tamarind. The tamarind, meaning ‘Indian Date’, is a bushy tree that produces a pod-like fruit that is used extensively in cuisines around the world…but definitely not so much in American cuisine.

To find tamarind you’ll need to venture to your local Asian or Middle-Eastern grocery store. We encountered a language barrier at our local Asian market when we went to ask where the tamarind was located. Nathan pulled out his iPhone and conversed with the non-English speaking sales lady by showing her tamarind pictures until she said ‘Ah! Tamarillo!’ and directed us to the extensive tamarind section that we had previously overlooked.

We were then faced with a choice between sweet tamarinds (ripe and mature fruit) and sour tamarinds (juvenile fruit) and decided to buy and try both so you won’t have to! Originally I thought I would prefer the sour tamarind margarita but it ended up being too sour…even for my taste! The sweet tamarind provided a moderate level of tartness while introducing a mild sweetness that was a great balance to the acidic lime juice. Get creative and pair this margarita with your favorite Ethnic cuisines…it would be great with Thai food or Indian food!

Tamarind Margaritas

Ingredients:

For the tamarind puree:
4 sweet tamarind pods
½ cup water

For the Margaritas:
3 ounces tequila
1 ½ ounces Triple-Sec
1 ½ ounces lime juice (about 2 limes)
1 ½ ounces tamarind puree
salt, for the rims of the glasses
lime slices, for garnish

Directions:

1. Start by making the tamarind puree: Remove the husks from the tamarind and peel away the fibers. Place the tamarind fruit in a saucepan with the water. Using your hands, mash the fruit up to separate it from the seeds and remaining fibers and put the saucepan over low heat for about 5 minutes, stirring frequently until most of the fruit has dissolved into the water. Strain the tamarind puree through a mesh sieve to remove the seeds and fibers from the pulp. The resulting consistency should be that of a thin apple sauce or puree.

2. Juice your limes and add juice to your mixer. Add in the tequila, Triple Sec, and tamarind puree. Top off with ice. Shake vigorously. Dip the edge of your glass in water and line with salt (if desired).

3. Strain the margarita into the glass, garnish with a lime slice, and serve over several ice cubes.