Shrimp with Spicy Garlic Sauce

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Shrimp with Spicy Garlic SauceIf I’ve said it once, I’ve said it a thousand times – we eat our fair share of shrimp in this house. In season, they’re cheaper than chicken – so how can you argue with that? I saw this recipe on Pinterest a few months ago, but always passed over it when making my menu plan for the week. Then Tracey posted it, bringing it to my fore thoughts, and I immediately added it to our menu.

I figured it would be super spicy – but it wasn’t, it was just right. We loved it, and so did the boys. I wasn’t sure they’d be able to eat it, but they eat what we eat, and it wasn’t their first time being introduced to something with a little bit of heat. The original recipe calls for chili sauce, which is like Sriracha. But, I used chili paste in a jar – which is like a chunky version of the infamous rooster bottle. I liked the little pieces of chili in the sauce, but Sriracha would work just fine as well.

We will definitely be making this one again, and again. Might throw some veggies in with the shrimp next time around – maybe some snow peas, perhaps? The sauce was so good, I’m looking forward to trying it with other proteins in the future as well. Take heed, and don’t pass this one over for months like I did!

Shrimp with Spicy Garlic Sauce

1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili paste
2 teaspoons sesame oil
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 tablespoons vegetable oil
6 cloves garlic, minced
1 pinch freshly-ground black pepper
1 scallion, thinly sliced

Peel the shrimp, leaving the tail segments intact. Devein the shrimp if you choose.

In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.

In a wok or large pan, heat the vegetable oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.

Remove from the heat and garnish with chopped scallions. Serve with rice or vegetables.

Source: adapted from Appetite for China

Happy Pi Day!

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Happy National Pi (3.14) Day! I was in the kitchen yesterday, to share an awesome pie recipe – but, it didn’t quite pan out the way I’d like. So, here’s an awesome round-up of the pies I’ve made so far (and loved!) instead. The geek in me loves any holiday centered around numbers and decimals – but one that involves pie? You definitely don’t have to twist my arm to celebrate this food holiday!Fresh Strawberry PieFresh Strawberry Pie – this pie is ideal when strawberries are in season locally, which I believe they are for some of my friends down south already. But, I’ve made it with strawberries from a clam-shell container in my grocery store before and it’s still wonderful. I loved making a strawberry pie from scratch – that didn’t involve a tub of that horrid red gel.

Triple Berry PieTriple Berry Pie – this is another delicious berry pie, which just so happens to be over-the-top beautiful! Filled with plump blackberries, blueberries, and raspberries – it’s sure to please any pie lover!Tomato PieTomato Pie – Who said savory pies shouldn’t have any fun? Tomato pie is pretty much my lunch for at least half of the days in the summer. I like to eat it warm, or cold – and paired with a salad? It’s the perfect meal in my eyes. I actually made one this week with hothouse tomatoes from the grocery store, I just couldn’t wait for July!

Apple {oeClassic Apple Pie – this guy needs to introduction. It’s the pie to end all pies – apple. This is a great recipe too, no overly sweet with plenty of spice from the cinnamon and nutmeg. With a scoop of vanilla ice cream on the side? Perfection.

Chocolate Cream PieChocolate Cream Pie – I’d say this is my favorite of the lot. Although, I’ve always been more of a cream-based pie versus a fruit-based pie – but don’t hold it against me! An Oreo crust, a creamy and rich chocolate pudding, then topped off with fluffy whipped cream. Heaven in a pie plate!

Peach PiePeach Pie – I love any dessert involving peaches, but in a buttery flaky pie crust – topped with a gorgeous lattice topping? A true thing of beauty. Also, does peach pie remind anyone else of The Peach Pie and Beverly Hills, 90210? Nat would be proud of this pie!

Macadamia Key Lime PieMacadamia Key Lime Pie – the crust is composed of rich, buttery shortbread cookies and crushed up macadamia nuts. Then filled with a traditional key lime filling that’s made with lime juice, condensed milk, and cream cheese. One of my favorite pies, without a doubt!

Blueberry PieBlueberry Pie – an all American favorite. A buttery, flaky double-layer pie crust stuffed with a sweet filling that’s composed of lots of fresh blueberries. Topped with a scoop of vanilla ice cream, it doesn’t get any better than this!

Ricotta Pineapple PieRicotta Pineapple Pie – definitely not the most traditional version of a pie in this lot, it’s definitely not one to be overlooked. It’s light and refreshing, perfect for warmer weather. A rich and creamy filling, topped with sweet and refreshing pineapple. Definitely one to try!

Caprese PieCaprese Pie – similar to my tomato pie, but a little heartier since it’s layered with mozzarella cheese. Absolutely delicious, and the perfect meal in the warmer months!

Sweet Cherry PieSweet Cherry Pie – I always look forward to cherry season just so that I can make a pie with fresh cherries. This version uses sweet dark cherries, since that’s all I can ever get my hands on. It’s absolutely delicious – and worth all the work of pitting the cherries, I promise!

White Chocolate Pudding with Blackberry Curd

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White Chocolate Pudding w/ Blackberry CurdOne of my favorite Christmas gifts this year was Deb’s book, The Smitten Kitchen. As with her blog, I want to make pretty much everything the woman puts in print. But, decided on this white chocolate pudding with blackberry curd as a great place to start. I’m not really a fan of white chocolate, or at least I’ve thought I haven’t been. But over the past year it’s really grown on me – and how could any form of pudding be, really?

We enjoyed these the night before we left for Charleston, they were that easy to bring together. Even with an insanely hectic day I still managed to carve out 10 minutes to cook the pudding, and the curd. Speaking of curd, I’d never had any flavor other than lemon – and let me just tell you, I’m sold. They were just so darn pretty, and delicious. The pudding was creamy and rich. And the blackberry curd on top was such a nice punch in contrast with the sweetness from the pudding. I’m looking forward to trying it with raspberry as well!

White Chocolate Pudding with Blackberry Curd

For the pudding:
3 tablespoons cornstarch
1 tablespoon sugar
1/4 teaspoon table salt
2 1/4 cups whole milk
6 ounces white chocolate, chopped
1/2 teaspoon vanilla

For the blackberry curd:
1/2 cup fresh blackberries
1 tablespoon freshly squeezed lemon juice
1/4 cup sugar
Pinch of salt
1 large egg
2 tablespoons unsalted butter, cut into small pieces

To make the pudding, combine the cornstarch, sugar, and salt in a heavy bottom saucepan. Whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients. Place over low heat and stir constantly, scraping the bottom and sides. Use a whisk as necessary, should lumps begin to form. After about 15 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.

Remove from the heat and stir in the vanilla. Strain the pudding through a fine-mesh strainer into a bowl with a spout, and pour into individual serving dishes. Chill in the fridge for at least 4 hours.

Meanwhile, purée berries in a food processor or blender until as smooth as possible. Press through a fine-mesh strainer to remove seeds. You should have between 3 and 4 tablespoons of purée.

Whisk together the blackberry purée, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan. Stir in the butter, and cook over moderately low heat, whisking frequently, until the curd is thick enough to hold the marks of the whisk, and until the first bubble appears on the surface, about 4 to 5 minutes. Divide the curd among prepared cups, gently spreading it on pudding surfaces.

Let chill for 1 hour before serving.

Source: slightly adapted from The Smitten Kitchen Cookbook by Deb Perelman

Lemon Cupcakes with Blackberry Buttercream Frosting

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Lemon Cupcakes with Blackberry Buttercream

A month or so, my good friend Jamie (aka my cupcake groupie) mentioned that she’d seen a lemon cupcake with raspberry frosting over on Pinterest, that looked to-die-for. It sounded great, and I added it to my “to-bake” list. Sadly, I hadn’t come across any good-looking raspberries since she’d mentioned it. That is of course, until 1 day before we left for Charleston. Oh yeah, and they weren’t raspberries, they were blackberries. But I decided to make it work, and make them happen! I mean, how can you go wrong with any lemon-berry combo?

They were absolutely, positively fabulous. I used Annie’s recipe for lemon cake, homegirl has yet to let me down on the cake front (or any other front in the kitchen for that matter!), and it was absolutely perfect. Light, lemony, and a beautiful brightness from the addition of lemon zest. And for the frosting, I just used my standard buttercream recipe, then added some pureed blackberries for flavor and color. They were so gorgeous, and it’s always a proud moment when you get that kind of beautiful color with no additional food coloring.

These little gems just have me hungrier for the warmer, sunnier times to come in the next month or so. However, it’s looking like we have one more blast of winter ahead of us this week! I hope everyone stays safe and warm, and bakes these fabulous cupcakes to brighten your day while you’re stuck inside!

Lemon Cupcakes with Blackberry Buttercream

For the cake:
3 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
16 tbsp. unsalted butter, at room temperature
1 lemon, zested
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. lemon extract
1 tsp. vanilla extract

For the frosting:
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1/2 cup blackberries
1 tsp vanilla extract
pinch salt
blackberries, for garnish

To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and lemon zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

For the frosting, puree the blackberries in a small food processor. Strain the pulp out into a fine-mesh strainer. Using a rubber spatula, push the blackberry pulp through the sieve to remove the seeds. Discard the seeds, and set the pureed blackberries aside.

In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, as well as the blackberry puree. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired (I used Wilton 2D) and garnish with a fresh blackberry.

Source: cupcakes adapted from Annie’s Eats, frosting adapted from here.