Rocking the rocks!

I am getting started on my next project, and boy I did not think it would be as difficult as it has been.  I have been commissioned to make a wedding cake with rock candy as it decoration.  In terquois of all colors, I was thinking no big deal, I'll get on line and search for terquois rock candy, buy a box and be ready to put the cake together!  NOPe!  Not tha simple.  First of all I found out that terquois rock candy does not exists, and it's not easy to find the stuff in stock anywhere right now. So I first needed to figure out if I could dye it myself, my first success!  It is dyeable. Second to find 5-10 pounds of white rock candy, online out of stock everywhere and 5 stores later I was able to get 1 box.  Yep, 1, 5 lb box in all of salt lake valley.  Now that I have the candy it is time to show you how to dye it.  It's not rocket science I promise.  My 5 and 6 year old helped me do it.  

  Start with taking the candy off its strings then smash it up to the size you need for your project,

 put the candy in a zip top bag and put a small, very small dot of paste food color of your choice in the bag and shake around the candy.  Add more color until you reach the desired shade.  

I did 3 different batches so I will have a more verigated look.  It's a nice look with some contrast of color.  

It was a fun project.  So get out there and try something you might think is not possible. You might suprise yourself! 

Salt Lake Valley Chef Darcy's Customized Cooking Parties.

How Fun! Darcy is specializing in custom themes cooking parties for individual occasions.

Darcy does all the planning, and the shopping, She will create your special event. Coming to your kitchen she will teach a group or several couples how to create and then enjoy an evening of delightful culinary creations.

Whether it is a children's birthday party with hands-on creative pizzas or a beautifully set dinner and learning with a couples evening. How about a seniors graduation party. Let your guests entertain themselves with learning and enjoying a new food creation.

Your guests will receive an old-fashioned paperbag invitation, festooned with ribbons and party goodies to bring to your party. It's a win before they even arrive. 

Your occasion will be remembered as a treat and something very special.

Have Darcy plan your next amazing occasion.

Thanks For Visiting.
Darcy

(385)209-8249
http://www.chefdarcysilverspooncatering.com
chefdarcy.silverspooncatering@gmail.com

Cupcakes 3 Ways

 A Cupcake Three Way

I am sure everyone loves a chocolate cupcake, and I think we all should have a great chocolate cake recipe. This recipe can be adjusted for many cupcake variations.  Today I will give you the cake recipe and 3 variations your family is sure to love.

                         Chocolate Cake

Makes: 24 Cupcakes                            Time: 1 Hour

2 Cups    All-Purpose Flour

2 Cups    Sugar

¾ Cups   Cocoa Powder (sifted)

1 ½ tsp    Baking Soda

1 ½ tsp    Baking Powder

½ tsp       Salt

2             Whole Eggs

1 Cup      Milk

½ Cup     Oil

2 tsp        Vanilla

1 Cup      Boiling Water

Directions:

1.  Preheat oven to 350 Degrees F 
2.  In a mixing bowl sift together the dry ingredients, flour, baking soda and powder, salt and cocoa

3.  In another bowl mix together the wet ingredients, sugar, eggs, milk, vanilla, oil and boiling water.   
4.  Add the wet ingredients to the dry in the mixing bowl and mix with an electric mixer just until combined and most of the lumps are gone. (This will be a runny batter) 
5.  Scoop batter into lined cupcake tins and bake at 350 degrees for approximately 15 min.  or until toothpick comes out clean.

Variation 1                              Chocolate Cherry Cheesecake Cupcakes

  

 

Makes 24 Cupcakes                                   Time : 1 hour 30 minutes

1 batch       Chocolate Cake batter

4 Cups        Cheese Cake batter

24              Maraschino Cherries (no stems)

24              Maraschino Cherries (with stems)

2 Cups        Chocolate chips (your Choice)

1 Cup         Heavy Creams

4 Cups        Cream Cheese Icing

Cheese Cake filling

16 oz         Cream Cheese (soft)

¾ Cup        Sugar

2               Whole Eggs

¼ tsp          Salt

1 tsp          Vanilla

Directions: 
1.  Beat together the cream cheese, sugar and salt.     
2. Add eggs 1 at a time, and finish with vanilla, set aside.

Cream Cheese Frosting

16 oz                       Cream Cheese (soft)

1 Stick                     Butter (soft)

1 LB                       Powdered Sugar

¼ Cup                    Milk

1 tsp                        Vanilla

Directions:
1.  Cream together the cheese and butter 
2.  Add vanilla and powdered sugar and mix.

3.  Slowly add milk until it is the consistency you like.

Dipped Cherries 
1.  Melt chocolate chips on a double boiler with cream until smooth and all melted

2.  Drain cherries with the stems and pat dry with a paper towel.
3.  Place a sheet of parchment or wax paper on a sheet tray.

4.  Dip each cherry half way up and place on tray to set.

Cupcake Assembly 
1.  In a lined pan put a spoon full of cake batter, then a TBS of Cheese Cake filling and place a drained cherry with no stem in the middle of the filling then top with more cake batter.  Just enough to fill cupcake tin 2/3 full.
2.  Bake at 350 degrees for 15-20 minutes until toothpick comes out clean. (do not over bake)
3.  After cupcakes have cooled completely, remove liner and dip bottoms in melted chocolate and set on tray with cherries to set.
4.  While cupcake is setting frost with Cream Cheese Icing, and place a dipped cherry on top. Then place cupcake in a new liner.

Variation 2                                 Chocolate Mint High Hat Cupcake

Makes: 24 Cupcakes                            Time: 1 hour 20 minutes

1 Batch                    Chocolate Cake Batter

6 Cups                     Whipped Mint Frosting

24                            Andies mints (broken in half)

1 Cup                      Semi Sweet Chips

1 Cup                      Milk Chocolate Chips

3 TBS                     Coconut Oil

 Whipped Mint Frosting

1 ½ Cups                Butter (soft)

2/3 Cup                  Shortening

1 Lb                        Powdered Sugar

TT                          Peppermint Extract

1/8 tsp                     Salt

Cupcake Assembly: 
1.  Fill cupcake line with batter half way, add an andies mint piece then add more batter until tin is   2/3 full.  Bake at 350 degrees for 15-20 min. or until toothpick comes out clean

2.  When cupcake is completely cooled frost with mint butter cream and refrigerate for 10 minutes.

3.  While the frosting is setting on the cupcake in the fridge, melt the chocolate chips with coconut      oil in a double boiler.      
4.  When all melted remove from heat and let cool slightly.

5.  When frosting is set dip the tops of each cupcake in the melted chocolate and place the other  andies mint half on top and let set in ridge.

Variation 3                                                    Smores Cupcake

Makes 24 Cupcakes             Time:1 hour 20 min.

1 Batch                   Chocolate Cake Batter

1 Batch                   Graham Cracker Crust

6 Cups                    Marshmallow Frosting

12                            Small Graham Squares

2                              Hershey Bars (segmented and cut in half)

Graham Cracker Crust

1 ½ Cup                 Graham Cracker Crumbs (about 20 Squares)

1/3 Cup                  Melted Butter

¼ Cup                     Sugar

Directions:
1.  Stir together Grahams and sugar

2.  Add melted Butter and mix.

 

Marshmallow Frosting

8 Lg                         Egg Whites

2 Cups                     Sugar

½ tsp                        Cream of Tarter

2 tsp                         Vanilla 

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Cupcake Assembly 
1.  Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

2.  Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
3.  Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch or the broiler of your oven lightly brown the frosting, taking care not to burn the cupcake liners.
4.  Decorate with a graham square and a chocolate square

Popping up Pansies

During the winter months I crave warm things like, soups, fresh breads, and hot chocolate, with cookies to dip in it.  Nothing warms me up inside as much  as these things do. So over the winter we eat a lot of this stuff.  Today I want to feature a delicious Cheddar Potato Soup, with fresh baked olive oil Rosemary Bread and some wonderful little Vanilla Shortbread Pansy cookies with hot chocolate for dessert.   

    

    Potato Cheddar Soup

8 servings.     45 minutes cook time.

4 large Potatoes (peeled and diced)

1 large Onion (finely chopped)

2 TBS. Garlic (minced)

8 cups Chicken Stock 

2 cups milk or half and half

3 cups Sharp Cheddar

1 cup   Cheese wiz

1 TBS. Hot sauce

1 strip. Bacon

1 TBS. Butter

In a soup pot on medium heat melt butter then sauté onions until transparent. Then add garlic and let cook for a minute or two.  Add your potatoes, chicken stock, milk, and bacon.  Let simmer until potatoes are very soft.  Add in the cheeses, and hot sauce.  Let cook and thicken then using a stick blender or regular blender blend up half the soup leaving a few potato chunks for texture.  

      

    Rosemary Hearth Bread

1 loaf.         3 hours cooking time

 1 cup warm water (100-110 F)

• 1 Tbsp. organic cane sugar
• 2 tsp. active dry yeast
• 1 tsp. salt
• 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
• 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. extra virgin olive oil
• 1 1/2 cups white whole wheat flour
• 1/2 cup bread flour + extra for kneading
• dried rosemary, and kosher salt for sprinkling

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit  10 minutes  to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about  5 minutes , adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour .

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about  45 minutes .

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with butter and sprinkle with dried rosemary and kosher salt

6. Bake on preheated stone for  20-25 minutes  until the top is golden brown and sounds hollow when tapped.

 Vanilla Short Bread Cookies

24 cookies.        30 minutes

• 1 cup Butter (softened)
• 1 cup  Sugar
• 1 TBS Vanilla
• 2 1/2 cups Flour
• 1 Egg White
• 1/4 cup sugar for sprinkling 
• 25-30 pansies

1. With your hands crumble together with your hands the butter, sugar, flour and vanilla, until it resembles fine crumbs.

2. Press all the dough together and roll into a 1/8 inch thick circle and cut out your cookies using a cutter of your choice.  I used a fluted 1inch cutter.  Bake at 350 degrees for about 10 minutes. Just until light golden in the bottoms.  Let cool for 30 minutes

3. Then using a pastry brush dab a little egg white on the cookie and place pansy on cookie the brush tops of flower with egg white and sprinkle with sugar.

                          

Under The Sea

If you read my post about Sushi you will know seafood is not my favorite food.  There are definitely things I like, but on the whole not my cup of tea.  I am sure many of you do love seafood so I wanted to give a little look into the creatures of the deep and share some recipes I love.

  But first i want to give you a few facts.  Did you know there are over 30,000 species of fish we know of in the sea?  And far less in fresh water.  Shell fish are found in both fresh and salt water.  Fish is a very important food source, and has become increasingly popular in recent years due in part by demand and also the increasing amount of health conscientious people.

  Fish used to be available only on water fronts and coasts but due to our strides in packaging and shipping seafood can be found all over the world.

I will cover some of the more popular types of seafood today, but it will be up to you to do your research to find the ones you like most.

MAHI MAHI

  A brilliantly colored fish found in tropic waters.  Mahi Mahi weigh an average of 15 lbs and are sold whole or as fillets.  Their flesh is off-white to pink in color and is lean and sweet in flavor.  It can be broiled, grilled or baked.  The meat can become dry so it is important to marinade or use a sauce at service.

SALMON

  Salmon are abundant in both the Atlantic and Pacific oceans, returning to the fresh water rivers and streams they were born to spawn.  They get their pink color from the crustaceans they feed on..  There are three main species of Salmon, King/Chinook, Atlantic and Coho.

     -King/Chinook:  Are from the Pacific ocean and are highly desired.  they average between 5-30 lbs and have an orange-red flesh with a very high fat content.  these fish are very rich in flavor.
      - Atlantic:  Are from the Atlantic ocean as you can probably tell from its name.  these fish are used largely  commercially, it is about 1/4 of all salmon produced world wide.  Atlantic salmon have a rich pink colored and moist flesh, their average weight is between 4-12 lbs.
       - Coho:  Have a pinkish flesh and are available fresh and frozen, wild or farmed.  Wild Coho average 3-12 lbs and farmed are much smaller at about 1 lb.
Salmon can be prepared many ways.  Broiling, grilling, baking, poaching and steaming. Frying is not recommended due to the high fat content, but because of the fat content it is perfect for smoking and curing which produces products like Gravlox, Lox and Nova.

TILAPIA

  This fish is an aquarium raised fish, they grow quickly in warm water reaching about 3 lbs. Tilapia is available whole filleted, fresh or frozen.  its flesh is similar to that of catfish, lean white and sweet.  with a firm texture.  Sometimes you can find them market in stores as, Sunshine Snapper or Cherry Snapper, even though they are not a part of the Snapper family.

TUNA
Tuna is found in tropic and sub-tropic waters around the world.  It is a very large fish and can weigh up to several hundred pounds.  Tuna is sold fresh, frozen and canned.  Usually cut into boneless loins at market then cut into steaks, cubed or chopped at your local store.  its flesh has a low fat to moderate fat content and is deep red in color. tunas flesh turns light grey when cooked and is very firm, with a mild flavor.  it works well with grilling or broiling.  and is great with a marinade or brushed with flavored oil as it cooks.  Tuna is usually served medium rare to prevent it from becoming dry.


CLAMS/OYSTERS/MUSSELS

                              

  All of these are harvested along both the East and West Coast.  and are available year round, either live with shell or freshly shucked (meat out of shell).  Canned clams are also available.  There are over 12 different types of clam alone not to mention the many different varieties of oysters and mussels.There meat can be sweet and should be cooked carefully as they can go rubbery if cooked too long.

CRUSTACEANS

  These guys are found along both the east and west coast in abundance.  and are shipped all over the world.in fresh, frozen and canned forms. Flavor varies between the different species, crab is sweet, lobster is very buttery and squid tends to be very oceanie tasting.  Crab in particular can be used in so many ways from chowders to curries to casseroles. some varieties of crab are Dungeness and are found along the west coast weighing 1 1/2 lbs to 4 lbs, and the King crab which is found in northern America in very cold waters,  its meat is snow white and is very sweet.  They be found  weighing up to10 lbs.

SHRIMP

  Are found world wide, this is my personal favorite.  You can buy shrimp in many forms, raw peeled and deveined; cooked peeled and deveined; as well as processed like breaded and pre-seasoned.  Shrimp are graded by size and come in a container by the count,.  which means the number on the bag is the average amount per container, for example, you will see a number like this on the package, 21-26 meaning there is between 21 and 26 shrimp per pound.  the smaller the number on the count the larger the shrimp are.like U-10 grade shrimp are very large, with only 10 per pound.  you can get them from 400 per pound to 8 per pound.

RECIPES

Mahi Mahi lettuce cups

Total Time: 18 min
Prep 5 min
Inactive 5 min
Cook 8 min

Yield: 2 servings
Ingredients

1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 tablespoons chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)

Directions

Preheat grill or grill pan to medium-high heat.

Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool

When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
----------------------
Asian Grilled Salmon

Total Time: 34 min
Prep 5 min
Inactive 20 min
Cook 9 min

Yield: 6 servings
Ingredients

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
-------------
Blacked Tilapia

Total Time: 31 min
Prep 10 min
Inactive 15 min
Cook 6 min

Yield: 4 servings

Level: Easy

Ingredients
Blackening Spice:

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

For Fish:

4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Directions

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.
--------------
Tuna Salad

Total Time: 12 min
Prep 10 min
Cook 2 min

Yield: 4 servings
Ingredients

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon Wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.

Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, Wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
--------------
Linguine with Shrimp Scampi

Total Time: 25 min
Prep 10 min
Cook 15 min

Yield: 3 servings
Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
----------------
I hope you will expand your knowledge into the  world of water. It's worth the time and effort in delicious and healthy meals.
Enjoy
Darcy

http://www.chefdarcysilverspooncatering.com