Archive for April, 2010

Late Night Pasta

Friday, April 30th, 2010

Sometimes Ur Mom goes out on Friday night… Usually she still wants something to eat…something she won’t regret in the morning…

Consider pasta: warm and salty and comforting, easy to make and easy to clean up. Ur welcome. Sleep tight.

Gather up: 
½ pound spaghetti
4 slices thick-cut bacon, cut in strips
2 tablespoons olive oil
2 tablespoons minced garlic
¼ cup chopped spring onions
¼ teaspoon crushed red pepper
½ teaspoon salt
1 large egg, beaten
½ cup fresh grated parmesan

Bring a large heavy pot of water to a boil. Add a few splashes of salt and a quick dollop of olive oil. Stir and add spaghetti to pot. Stir occasionally, keeping strands separate until pasta is just done. Remove about 1/4 cup pasta water and set aside. Drain pasta in colander.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add the bacon and get it rolling.

When the bacon begins to brown, add the spring onions, the garlic, the crushed red pepper and the salt. Cook stirring until the garlic is fragrant and softened but not brown, about 1 ½ minutes.

This is the only remotely tricky part! Remove the pan from the heat. Stir in the egg and reserved pasta liquid quickly until the mixture comes together, but the egg does not scramble.

Move the pasta to a serving bowl and toss with bacon sauce.

Hmmm… ignoring the tiny flecks of cooked egg white, move on to smothering the entire deliciousness with cheese. (Ur mom is far from perfect and it is late…plus taste is not compromised…)

As if you need to be told – Serve immediately!

Adapted from The Essence of Emeril.

Red Devil Cake

Thursday, April 29th, 2010

Now Ur Mom has tried to like beets… When they first showed up in the veggie box at the farm, she gasp! traded them out for something else…

But eventually she warmed up to the idea of fresh beets, because that’s the way she is, and she resolutely moved forward cooking them, pickling them, and roasting them, until one day she finally hit on the best way ever to eat beets – make them into a cake!!!

There are those who love beets…check this out – a whole blog named after beets, Modern Beet, but for most of us the beet remains an odd earthy crimson root that will only fulfill its destiny covered in CHOCOLATE! And yummy it becomes, adding moistness and denseness to chocolate cake best described in Ur Mom’s final words – “Oh, I’ll serve you those beets…”

Gather up:
1 cup cooked beet puree
3 eggs
1 ½ cups sugar
½ cup canola oil
1 teaspoon vanilla
½ teaspoon salt
1 ½ cups unbleached white flour
¾ cup cocoa powder
1 ½ teaspoon baking soda

First, subdue the beets. Set the oven to 375 degrees.

Starting with 3 small to medium beets, chops off the leaves and scrub them thoroughly. Wrap each beet individually in foil and place in the oven on a flat roasting sheet. They will probably leak a little red juice, so better safe than sorry… Roast them until a sharp knife pierces them easily, about 35 to 40 minutes. Cool.

Once they are cool enough to handle – after 20 minutes or so – pick them up and use your hands or a small sharp knife to rub the skins off.

Cut them into wedges and move into a food processor or blender. They are not looking so scary now…

Puree them into complete oblivion and set aside.

Set the oven to 350 degrees, and oil a 9 inch round pan.

In a large bowl beat the 3 eggs well.

Add sugar, oil, vanilla, salt and beet puree.

Whisk until smooth.

In another bowl, whisk together flour, cocoa and soda.

Add dry ingredients to wet ingredients, a little at a time, whisking until smooth.

Pour into prepared pan. No sign of beets…

Bake 35-40 minutes until knife comes out clean. Cool in pan.

Cover in more sugar just for good measure…

No need to make a big deal out of aforementioned root vegetable while u eat ur cake. Ur Mom never does…

Mission beet accomplished.

Adapted from Mariquita Farms, who borrowed from Mollie Katzen.

Ginger Babies

Wednesday, April 28th, 2010

Sometimes you come across a HUGE piece of fresh ginger and you decide to crystallize a batch of it Urself!  Sometimes you just buy some crystallized ginger and get on with ur life! This is that kind of a day… Either way, these are some heavenly babies!

Gather up:
4 cups all purpose flour
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
1 cup granulated sugar
1 cup packed brown sugar
1 cup unsalted butter at room temperature, cut into cubes
2 large eggs
1 tablespoon vanilla extract
4 tablespoons crystallized ginger, chopped almost to a powder

In a large bowl, whisk together the flour, salt, nutmeg, baking soda, cinnamon and ground ginger.

In bowl of stand mixer, add the sugar, brown sugar and butter.

Beat on medium high until fluffy, about 2 minutes.

Add eggs one at a time, and beat on medium low until well incorporated.

Now let’s attend to the crystallized ginger after you scrape the bottom of the bowl with a rubber spatula. Because we don’t want anyone to chip a tooth on what they think is a big bite of cookie heaven, ur crystallized ginger should look like this:

Now add the vanilla extract and the crystallized ginger and mix well on medium low.

We are now ready to start adding the flour mixture in batches, if I can get your attention away from the wonderful aroma of ur dough! The crystallized ginger adds a flavor boost that is not to be missed!

Add the flour mixture about a cup at a time, and beat on low. The dough will start to form into a ball once all the flour is added, signaling cookie dough success!

Pinch off a golf ball size piece of dough and roll it in your palms into a smooth ball and drop it into a small bowl of granulated sugar and roll it around to coat the ball. You will get about 4 dozen balls.

Now refrigerate the cookie balls for about 30 minutes until firm. Chilled cookie balls will result in a cookie with a beautiful crackly crunch surrounding a soft chewy center. Trust Ur Mom – it is worth the wait!

Meanwhile, preheat the oven to 350 degrees.

Once chilled, line the balls up about 2 inches apart on a parchment paper lined cookie sheet. Press the ball down slightly with your hand.

Turn on your oven light. Bake for approximately 12 minutes. Cookies are ready to be pulled when the tops have cracked, revealing moist insides peeking through. They will be a little puffed too.

Let them rest on the cookie sheet for a few minutes. They will deflate a little. Move them to a cooling rack.

Now the moment you’ve been waiting for! Pick up a hot cookie and break it open. Look at that soft warm center! Inhale that amazing aroma! Yum!

These will harden up as they cool to the aforementioned crunchy shell with chewy center. Store them tightly sealed in a cool spot for as long as they last! Ur mom wants a cookie…

Adapted from a recipe on Emeril Live.

Super Stuffed Baked Potatoes

Tuesday, April 27th, 2010

These potatoes are adorned with the one ingredient guaranteed to bring people running: BACON! Cooking bacon not only helps you make friends, it guarantees that you won’t get too carried away with your wonderful healthy self… Ur Mom wants you to grow up with ur head screwed on straight and treating people right!

Gather up:
Several large baking potatoes
½ pound bacon, chopped
Small bunch green onions
4 oz. shredded cheese, spicy Monterey jack or cheddar
Butter to taste
Sour cream to taste
Salt
Pepper

To Cook:
Preheat oven to 375 degrees. Scrub potatoes clean, then dry. Prick several times with a fork and place on oven rack in center of oven. Check for doneness after about one hour. Large potatoes can take up to 1 hour, 30 minutes! We grab a small potholder and gently squeeze the potato… It is done when there is considerable give and softness. (Do not walk away and forget about your spuds…Ur mom had a potato explode once in her oven, and because she was not as mature then as she is now, dinner was ruined for everyone… Know that it can happen.)

Meanwhile, fry the chopped bacon in a skillet until it is browned and crispy-wonderful, but not hard and blackened… Ur friends will start showing up now…

Trim the green onions and slice them up, including a generous portion of the green part.

When the bacon is nearly done, throw in the green onions to take the crunchy edge off of them. When done, move to paper towel lined plate to drain, and pat off the grease. Cover loosely and set aside. Nibble if you must. That is why we make ½ a pound!

When your potatoes are done, let them sit for about 5 minutes while you assemble all of your extra ingredients.

Slice your potato open lengthwise with a short serrated knife if you have one, and gently squeeze from each end at the same time to open the potato up. It is now steamy and ready to receive all of your extras!

Swirl a little butter through it and chop up the potato flesh. Add salt and pepper. Add cheese and mix in slightly. Add bacon and onion mixture, and try not to pop too much bacon into your mouth before you sit down at the table! Next add a plop of sour cream if you wish.

Now, devour ur bacon treat!  It is yummy goodness, and you still have ½ pound of bacon for another day!

Hey, cupcake!

Monday, April 26th, 2010

I am a lover of all things cute, and in my eyes, there aren’t many desserts that are quite as cute as cupcakes. Maybe it’s because they’re a mini version of a regular cake, and miniature things are inherently cute. (And, don’t even get me started on mini cupcakes – in the words of Rachel Zoe, I die.)

Over the past few years a cupcake craze has swept the nation - I can think of 5 cupcake bakeries here in Austin alone. (PS – I think I may have seriously missed my calling on that one…) Cupcakes are available in every flavor imaginable, and there are equally as many options for outfitting yourself and your kitchen in cupcake bling. I mean, why not?

So go ahead…have your cupcake, and eat it, too!

1. The Cupcake Deck | 2. Mod Cupcake Recipe Cards | 3. Keep Calm and Bake On Print | 4. Cupcake Pincushion | 5. Tea Party Ring | 6. Petite Treat | 7. Cupcake Apron | 8. Preppy Plaid Cupcake Wrappers

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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