Milky Way Cake

Looking for a decadent dessert that’s relatively easy to make?  Try this Milky Way cake.  I used a red velvet cake mix for mine,  but next time?  Butter Cake all the way.

e9ba261a-c5c9-4883-9546-392b6ecdae33

Milky Way Cake

INGREDIENTS

  • 18 1/4 butter recipe yellow cake mix, i use duncan hines
  • 1/2 cup butter, softened
  • 2/3 cup water
  • 4 large eggs
  • 9 small fun sized Milky Way bars or 3 large Milky Way bars
  • 3 tablespoons evaporated milk
  • Glaze
  • 4 small fun sized Milky Way bars or 2 large Milky Way bars, sliced
  • 4 tablespoons butter
  • 4 tablespoons evaporated milk

DIRECTIONS

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour a bundt pan or use Bakers Joy spray.
  3. Melt Milky Way bars in evaporated milk, set aside to cool.
  4. In a large bowl blend cake mix, water, butter and eggs.
  5. Blend at low speed for 1 minute.
  6. Beat at medium speed for 3 minutes, then add melted candy mixture.
  7. Beat at medium speed for 2 more minutes.
  8. Pour into prepared pan and bake for 45-55 minutes.
  9. Cool in pan on wire rack for 15 minutes.
  10. Place cake on plate.
  11. Glaze or sprinkle with confectioners sugar.
  12. Glaze: In a small saucepan over low heat melt Milky way bars, butter and evaporated milk.
  13. Stir until melted and smooth.
  14. Cool slightly and pour over cake.

Carrabba’s Bread Dipping Spice

I usually refuse to go to chain restaurants.  There are so many choices out there, why waste your dining dollars on a chain where you know exactly what is on the menu and the masses will follow you there?  Well, one reason is because sometimes you just crave a dish.  And familiarity can be a comfort.  For me, those times are few and far between, but that is one reason you might see me dining at Carrabba’s.

They bring you a basket of piping hot fresh bread to your table with a scoop of herb mixture which is then mixed with olive oil.  Perfect for dipping.  I made mine for a dinner the other night and had some left over.  I mixed it with olive oil, marinated some chicken breasts with it and grilled them.  Wow!  Yum!

b5d43a88-8896-4cf1-827f-265ad03f62cb

Carrabba’s Bread Dipping Spice

  • 1 tablespoon minced basil
  • 1 tablespoon chopped parsley (Italian is best)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt or 1/2 teaspoon ground sea salt
  • 1/2 teaspoon chopped rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh lemon juice

directions

1. Combine all of the ingredients, EXCEPT oil and lemon.

2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.

3. Stir in oil and lemon juice.

4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.

5. Dip sliced bread in mixture.

French Onion Soup

I think French Onion soup is my favorite soup of all time.  The KING of soups!  When I was a kid, I almost choked on a big glob of cheese while eating a cup in the mall, but now I am much more careful.  Smaller bites.  Chewing.

My favorite soups are ones that have a rich broth, not too many chunky onions, but enough so that the bread doesn’t absorb all of the liquid.  The cheese on top should be a lovely mixture of gruyere, gouda and mozzarella.  Never too much.

0621ba72-7f9e-4db0-872a-9c718c574d99

French Onion Soup

Ingredients

  • 5 small onions, thinly sliced
  • 2 cans (14 ounces) low sodium beef broth (recommended: Swanson’s)
  • 2 cans (10 ounces) beef consomme (recommended: Campbell’s)
  • 1 packet onion soup mix (recommended: Lipton’s)
  • 8 slices French bread, about 1 inch thick
  • 1 cup shredded Gruyere

directions

  1. Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
  2. Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.

*adapted from Sandra Lee

Cafe Monte in Charlotte

Café Monte

My girlfriend and I decided to give this place a try because we found a Living Social deal that was too good to pass up.  So glad we did!  The interior is fun yet elegant.  When we were there, they had live music playing in a corner and a pastry case on the opposite side.  It made the wait for our table a bit more bearable!

We were seated in the busy restaurant at a small patio (looking) table and were immediately served our drinks.  Our server was attentive and friendly.

cafemontesalad_zps95265b19 f5a3a704-7c24-4b69-b928-0e5744127101

We started with some pretty standard appetizers.  My friend ordered a salad, and it was dressed sparsely and was pretty basic.  I tried the French Onion Soup.  The cheese was delicious, but the broth itself was lacking in body and flavor.  We both agreed we’d try something a little more adventurous next time.

cafemontechickenandwildmushroomcrepes_zps56c711ad

We sampled the Chicken and Mushroom Crepes for our entrée.  This was really my friend’s dish, but she let me have a taste.  They were rich and creamy and I kicked myself all night for not getting them.   I know it looks a mess, and the picture isn’t that clear, but it was the best thing we had all night.

cafemontelobsterspecial_zps596a66a4

For my dish, I chose the special for Friday night:  Broiled Lobster with fries and asparagus.  It was fine, but the waiter really hyped it up and you know…you’ve had Lobster once, you’ve had it a million times.  It was delicious, but nothing special.  Plus, kinda messy and hard to handle with grace.  Next time, crepes for me.

cafemontechocolateeclair_zps6325ead4

After staring at the pastry case while waiting on our reservation, we decided we had to have dessert.  My friend chose the chocolate éclair.  The photo is blurry, but I’m sure you can see the cracks in the chocolate on top.  That was an indicator we should have heeded.  It was dry and uneventful.  Very disappointing for a French bakery.

eed48ccd-5975-4f01-98fe-60aafe69223c

This was the winner between the two desserts.  This Vanilla fruit tart was good, but it still had that “made ahead and sat around” flavor to me.  I was not impressed, but maybe my expectations were too high for a French restaurant.

The next time we go, we will skip dessert altogether, but definitely have the crepes.

 

Cafe Monte French Bistro & Bakery on Urbanspoon

Linguine With Mushrooms and Garlic Cream Sauce

Pasta, mushrooms and cream.  Really, that’s all I need to write, right?

LinguineWithMushroomsandGarlicCreamSauce_zpsed2f8be7

Linguine With Mushrooms and Garlic Cream Sauce

INGREDIENTS

  • Parmesan, for sprinkling
  • fresh parsley, chopped
  • 2 ounces mozzarella cheese, cut into small cubes
  • 4 ounces linguine
  • salt
  • 1/2 cup whipping cream
  • fresh ground pepper
  • 1/2 teaspoon dried rosemary, crumbled
  • 3 medium garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons butter

DIRECTIONS

Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.

Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.

Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.

Sprinkle with parsley and serve.

Coney Island Burgers–Copycat

Ask and ye shall receive!  This fun project started with a Facebook posts to my friends back in Crestview, Florida.  I begged them to give me some ideas about what might be in the sauce from those irresistible burgers we love from our hometown dive:  Coney Island!  The replies were varied and numerous, so I wrote them all down on a piece of paper and headed to the kitchen to experiment.  After a bit, I had what I think is a pretty decent copycat for folks like me who crave that greasy goodness but live too far away to do anything about it on the regular.

Be warned, I’m going to give you every step I did.  You decide if you need to do every.single.one.  At first I thought if I had the sauce down, I’d be fine, but turns out each family member had their own version of what was important to them about that burger.  So, I’ve replicated it in its entirety as best as I could.

First, I suggest getting your mise en place.  That means get all of your ingredients and cooking utensils ready.  Learned that on Top Chef.

 

The Sauce

Disclaimer:  This is not exact.  I did a lot of adding and off the cuffing to get the consistency I wanted.  I will perfect and repost.  I can tell you next time I will make the sauce a day or few hours ahead of time to give the spices time to marry.  Learned that on Top Chef, too.

Mix this well and set aside:

  • 6 oz. can of tomato paste
  • 1 1/2 cups water (add more if needed)
  • 3 Tbsp. mustard
  • 1 tsp. sugar
  • 1 tsp salt
  • 1 tsp. pepper (more if needed)
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 4 shakes Louisiana hot sauce

 

The Meat

I found that having a thin patty is important.  So, I used a patty maker to really get it thin and even.  You may want to spray it with Pam, mine did stick after a while and it took a minute to peel it off.  I could also see plastic wrap working.  You can get one here:  Hamburger Press from Harbor Freight

Here’s a picture of mine:

image_18275

4d2ff89abf86d0ea76273d60fc956570

The Onions

Teeny Tiny dices.  Dice it finely and then run your knife through it again.  (Boy, that spoon has seen better days.)

The Method

At Coney Island, they credit their decades-old grill with being the secret to their addictive burgers.  So much so that when it broke, they lamented over the new one they had to buy, that was not seasoned as the old grill.  Baker School’s Welding Department fixed it right up for them, free of charge!  If you don’t have a decades old grill, just use a cast iron skillet.

I preheated my skillet to medium high and when it was hot, I drizzled just a bit of vegetable oil on for that first set of burgers.  While the skillet heats, nuke your buns for about 30 seconds to soften.    I make 2 at a time.  I place the patties on the grill, season them with season salt and then with my metal spatula, turned on its side, I start lightly chopping the burgers, to get them as flat as possible without breaking them up. Flip and cook another minute.

On top of burger sprinkle chopped onions, 1/4 cup of sauce (eyeball it, cover your meat) and then lay a piece of American cheese over that.  When you see the cheese getting melty (that’s a word.), place bottom bun on top of meat and top bun on top of bottom bun.  When done (for me it was a minute), take that top bun and scrape it along the skillet to sop up that juice and make your burger.  Easy!  But they go quick, so don’t overwhelm yourself trying to do too many at a time.

I had sauce left, so the next night we made hotdogs with it.  I boiled the wienies to make them like Coney.  Amazing!

_MG_2685_zps89118ab7 _MG_2690_zpsff99ceda

 

 

Midwood Smokehouse in Charlotte

midwood sigh

My husband and I visited the Midwood Smokehouse today and we were so so so happy.  So happy.  This is huge.  Because I’m not crazy about barbecue.  I was trying to be nice when I agreed to go.  But lord-have-mercy…it was good.

Inside is pretty hip.  Lots of metal pig memorabilia, waitresses wearing “Bacon” socks and general “characters” waiting tables and eating here.  I loved just sitting in the booth and looking around.  All while smelling that delicious smoky smell.

We started off our meal with a watermelon margarita and a beer.  Normally I skip cocktails, but the waiter changed my mind by telling me this one was made with real watermelon (not some mix!).  Sure enough, it tasted very refreshing, and not to sweet at all despite the sugar on the rim of the glass.

midtown smoke 4

 

The Cuban sandwich was the menu item that immediately drew my attention.  In fact, once I saw it, I stopped looking.  The pressed sandwich is chock full of sliced ham, barbecued pork, Swiss cheese and topped with mustard, lettuce and tomato.  I had never had a Cuban with the lettuce and tomato, and next time I’ll leave those off.  The bread got so flat and crispy in the pressing, and the barbecue pork taking the place of a sliced pork cutlet lent a smokiness to the sandwich.  I chose macaroni and cheese as my side and it was creamy  and cheesy topped with a crusty coating of baked cheese.  It was the best macaroni and cheese I’d ever had at a restaurant.  How about that?

midtown smoke 2

The hubs got the beef brisket plate, mixed.  That means it was half lean meat and half fatty meat.  I can appreciate that fat is needed to make meat tender, juicy and flavorful, but I’m no fan of fatty meat.  That said, he left me have a bite of his lean brisket and it was so tender, so juicy and flavorful…I was thankful for the fatty pieces lying around it.  The barbecue sauce is tangy and tomato-y.  I also detected a bit of beer in it?  He chose the baked beans as his side and they were baked with the same barbecue sauce that came on the plate for dipping.  A few candied bits of meat  had made their way into the beans, too.  Seriously, perfection.

midtown smoke brisket

Really love this place.  And did you notice the china this meal is served on?  Funky, punky décor, cool waiters and staff, and then grandma’s china.  I’m in love.  Go.

 

 

Midwood Smokehouse on Urbanspoon