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COOKING WITH CAT “CATERPILLAR” CORA
It wouldn’t be Halloween without some festive treats from our friend, Cat “Caterpillar” Cora! She came to our Wonderland-themed party and brought a bunch of goodies that adults can enjoy on Halloween night. Check out her recipes and info on her new iPad app below!
Bloody Good Vampire Soup with Creepy Croutons
1 Tablespoon Canola Oil
1 Large Yellow Onion (Chopped)
4 Garlic Cloves (Chopped)
1 Small Jalapeno Pepper (Stemmed, seeded, and minced)
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
1 28-ounce can Whole, Peeled Tomatoes
1 Quart Chicken Stock
½ Cup Sour Cream (Plus 2 tablespoons)
2 Tablespoons Fresh Lime Juice
4 Slices Wheat Bread
4 Ounces Sharp White Cheddar Cheese, (Cut into slices)
2 Tablespoons Unsalted Butter (Softened)
2 Tablespoon Fresh Cilantro (Chopped)
For the Soup:
Heat the oil in a large saucepan over medium heat; add the onion, garlic, jalapeño, salt, and pepper and cook, stirring, until translucent, about 10 minutes. Add the tomatoes and stock and bring to a simmer. Simmer until the tomatoes are soft, 15 to 20 minutes. Whisk in the sour cream and the lime juice and turn off the heat. Blend the soup until smooth with an immersion blender or a regular blender (if using a regular blender, wait for the soup to cool a bit, then hold the blender lid on with a kitchen towel while you puree). Return the soup to the heat on low; don't let the soup boil or it will curdle.
For the Croutons:
Heat a large skillet over medium-high heat. Butter 2 of the bread slices on one side and place 1 slice in the pan, buttered side down. Add enough slices of cheese to cover the bread evenly, then top with the second slice of bread, buttered side up. Brown until golden, 2 to 3 minutes, then flip over to brown the other side. Remove the sandwich from the pan and let it cool. Repeat with the remaining 2 bread slices and the cheese. Cut the cheese sandwiches into quarters and cut each quarter into quarters again to make cubes 1 to 2 inches wide. Pile all the croutons onto a serving platter.
Sprinkle a few whole cilantro leaves (no stems) on top of the cheese before you cover it with the second slice of bread. When you cut the croutons, you'll see a subtle ribbon of green running through the center.
Ladle the soup into serving bowls and garnish each bowl with a dollop of sour cream and sprinkle with chopped cilantro. Set the platter of croutons where everyone can reach.
12 to 14 fresh jalapeño peppers
6 tablespoons (6 ounces) light cream cheese, softened
1 1/2 cups crumbled Greek feta cheese
1/2 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon garlic powder
2 large eggs
2 tablespoons buttermilk
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350°F. Lightly grease a baking sheet and set it aside. Cut each jalapeño pepper in half lengthwise, cut off the stem, and scrape out the seeds. Set aside the peppers and then rinse your knife and fingers.
In a medium bowl, cream together the cream cheese, feta cheese, oregano, and garlic powder. Set the bowl aside.
In a small bowl, beat together the eggs and the buttermilk and set the bowl aside. Pour the panko crumbs into a wide, shallow dish or plate. In a third shallow dish, combine the flour, salt, and pepper.
Spread about 1 tablespoon of the cheese mixture into the middle of each jalapeño half. Dredge the jalapeno half in the seasoned flour, dip it into the egg mixture, then dredge in the panko crumbs, pressing lightly so the crumbs coat the pepper all the way around. If the coating isn't sticking the first time, just repeat all three steps - flour, egg, crumbs -until you have a nice thick coating in place. Gently set the coated peppers, cut side up, on the prepared baking sheet. When you've dipped and coated every pepper, bake until the filling is bubbling and the crust is golden, about 40 minutes. (Start checking at about 30 minutes to make sure these don't overcook.)
Remove from the oven, allow to cool for 10 minutes, and serve while still warm.
½ Pound High Quality Bittersweet Chocolate
3 Large Eggs (Plus 3 Large Yolks)
½ Cup Sugar
3 Tablespoon All Purpose Flour
12 Tablespoon Unsalted Butter (1 ½ sticks) (Softened)
Place a rack in the middle of the oven and preheat to 350 F.
Grease or spray a 9-inch cake pan or 12 cup muffin tin with vegetable or canola oil. Wipe out the excess oil with a paper towel. Set aside.
Grate the chocolate or chop it into small shards with a chef's knife or a serrated knife. Place the chocolate in the top of a double boiler or a large bowl set over a saucepan of simmering water over low heat. Melt the chocolate slowly, stirring occasionally.
In a medium bowl, gently whisk together the eggs, egg yolks, sugar, and flour. Mix until all the ingredients are well incorporated.
When the chocolate is smooth, remove the bowl from the hot water and add the butter. Stir until the butter is melted and the chocolate is smooth again. Add the egg mixture, mixing well.
Spoon the batter into the cake pan or the prepared muffin tin, filling each cup half full. Bake for 18-20 minutes in a cake pan or 11-12 minutes in a muffin tin. The edges will have just begun to pull away from the pan, and the center should still look moist and shiny. Remove the pan from the oven and let cool for 10 minutes.
While the pan is still warm, place a baking sheet over the top and invert the pan. Carefully lift the pan to release the cake. Transfer the cake to a serving platter or individual dessert plates if you've baked the cakes in a muffin tin. The budino is best served warm but is also delicious at room temperature.
CAT’S NEW IPAD APP
Cat Cora’s Kitchen is the first app of its kind to use a patented “smart-recipe” format, which helps users organize their time in the kitchen in order to create delicious, perfect meals, right on schedule, just like Chef Cora.
Loaded with 76 of Cora’s most popular recipes, Cat Cora’s Kitchen features a sophisticated scheduler that combines multiple recipes into full menus and creates a detailed planner with step--‐by--‐step instructions, time estimates and targeted completion times for every dish. Users will see what steps can be completed in advance, and receive real--‐time updates about when the meal will be ready to serve once they have started. The number of servings can be increased or decreased and the scheduler will flag potential bottlenecks or conflicts in advance, suggesting adjustments or alternatives so that everything goes smoothly once preparation begins.
Cat Cora’s Kitchen is available in iTunes’ App Store and can be purchased for $7.99.