We started the evening with passed hors d’oeuvers: Curried Lobster Salad on Lentil Wafers with Micro Cilantro, Seared Tuna with Avocado/Seaweed/Wasabi Mayo and Duck Breast with Rhubarb Reduction.  As I am “with child”, I was only able to sample the lobster salad, but it was delicious.  Based on what I heard from others, the seared tuna and duck breast were just as tasty.

Our dinner was made before our very eyes by Chef Steelman and his sous chefs.  Using the induction cooktop, Chef Steelman made Spring Asparagus Risotto.  He makes it ultra-light and vegetarian by using water rather than chicken stock (good to know!).  For our next course, we enjoyed a Colorado Lamb Roast, which was seared on the induction cooktop and finished off in the wall oven.  The roast took all of 12 minutes to cook.  What?!?  It was simply amazing.  For dessert (my favorite course at ANY meal) we had a luscious Chocolate Molten Cake which Chef Steelman baked in the high speed oven in… 4 minutes!

I’m telling you, the Electrolux ICON line of appliances is a dream come true for the cook who has better things to do than stand around waiting for a pot of water to boil.  I encourage you to check out the Elecrolux ICON website and try Chef Steelman’s recipes.  Everything is sure to please!

I’ve noticed that since the peanut/salmonella scare started, every recipe that looks appealing to me has peanuts or peanut butter in it.  I am craving peanut butter like never before (yes, I am pregnant, but still).  Since I am eating for two and salmonella poisoning would be catastrophic for me and my growing family, I am steering clear.  But once the dust has settled, these are the recipes I’m planning to make.

Chocolate Peanut Butter Pie

This is one of my husband’s all-time favorite desserts.

1 (14oz.) can sweetened condensed milk
1/4 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed
1 (6oz.) Oreo pie crust

In a large bowl, combine sweetened condensed milk and cocoa powder; mix well.
Add peanut butter and mix well.
Fold in whipped topping.
Spoon mixture into crust.
Cover pie and freeze 6 hours.
Garnish as desired and serve.
Freeze leftovers.

Puppy Chow for People

A yummy sweet treat to snack on.

1/2 cup semi-sweet chocolate chips
1 stick unsalted butter
1/2 cup chunky peanut butter
7 cups Kellogg’s Crispix cereal
1 1/3 cups powdered sugar
2/3 cup powdered milk

Melt the first 3 ingredients together in a small saucepan over medium-low heat, stirring to combine.
Pour mixture over the cereal in a large mixing bowl.
Combine the powdered sugar and powdered milk in a clean paper grocery bag and shake to mix.
Put the coated cereal in the paper bag and shake very well to coat the cereal.
Put Puppy Chow for People in a large serving bowl and watch it disappear!
*** Do not feed this recipe to puppies! ***

Reese’s Peanut Butter Cup Bread Pudding

I wrote this recipe for my friend, Jordan, who is a chocolate/peanut butter fiend.

1 1-pound brioche, crust trimmed, cut into 1-inch cubes
1 1/2 cups chopped Reese’s Peanut Butter Cups
8 large eggs
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
8 oz semi-sweet chocolate, chopped, melted
1 Tbsp vanilla extract

Preheat oven to 350F.  Position rack in center of oven.
Butter a 13x9x2-inch baking dish.
Place bread cubes and chopped Reese’s Peanut Butter Cups in buttered baking dish in an even layer.
Whisk eggs, heavy cream, milk, sugar, melted chocolate and vanilla extract in a large mixing bowl.
Pour custard mixture evenly over bread cubes and Reese’s Peanut Butter Cups.
Let stand for at least 30 minutes, occasionally pressing bread cubes into custard mixture.
Bake until pudding is set in the center, about 40 minutes.
Cool slightly; serve warm.

Enjoy!

The Napa cabbage became a delicious slaw of thinly sliced Napa cabbage, shredded carrots, thinly sliced scallions, fresh sweet peas, julienned red bell pepper, mayonnaise, a touch of Dijon mustard, salt and black pepper. This was a great side dish for some juicy lamb burgers – Yum! The 2 heads of romaine lettuce were used in mountains of blackened chicken Caesar salad (my husband’s favorite way to eat salad); the 2 Middle Eastern cucumbers were used in a refreshing but filling Panzanella salad (recipe follows); the red Swiss chard was sauteed in olive oil with onions, golden raisins, toasted slivered almonds, salt and black pepper. This sweet and savory side was served with pan-roasted pork chops and was really tasty. The garlic scapes became a gorgeous, bright green pesto and was tossed with orzo pasta for an easy weeknight dinner; the mixed baby greens served as a salad and the baby red onions were roasted to caramelized perfection with olive oil, salt and black pepper – served along side a brunch of steak and eggs.

What a delicious, if not busy, week we had! Here is the recipe for the Panzanella salad…

Panzanella

2 Tbsp olive oil
2 Tbsp unsalted butter
1 loaf Italian bread, cut into 1-inch cubes (about 6 cups)
1 tsp salt
1 tsp black pepper

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp salt
1 tsp black pepper

2 large tomatoes, chopped
2 small Middle Eastern cucumbers, chopped
2 yellow bell peppers, seeded and chopped
1 small red onion, thinly sliced
1 cup basil leaves, coarsely torn

Heat the oil and butter in a large saute pan over medium-low heat. Add the bread, sprinkle with salt & pepper and cook until golden brown, stirring frequently to ensure even coloring. Allow to cool before adding to the vegetables.

In a small bowl, whisk together the vinegar, oil salt & pepper.

In a large bowl, mix all of the vegetables and basil. Add the cooled bread cubes and vinaigrette and toss to combine. Season to taste with salt and black pepper.

Enjoy!