Barefoot Contessa Chocolate Cake

For Father's Day, I decided to make Brian a chocolate cake, since I pooped out on his birthday cake and we ended up getting a key lime pie instead. I noticed that the Barefoot Contessa cake was basically the same recipe as my grandma's cake, except that Ina adds a cup of hot coffee instead of a cup of boiling water. Any cake that involves coffee seems like a winner to me, so I thought I'd give it a try.

The cake turned out delicious -- very moist and yummy, except the middle didn't rise the way I'd like it to. I don't know if it was because I used 8" pans or because I used older baking soda. Either way, I'd try it again and hope for a more rounded center.

The frosting is extremely buttery but very yummy. Jack happily licked the spoon and showed his approval with a chocolate mustache.

We'll be trying the finished product after dinner.

Spinach & Sausage Alfredo Lasagna

I had this lasagna at my neighborhood baby shower and had to get the recipe... even though it is incredibly rich and naughty, it's delicious and worth the splurge.

12 oz. (or 9-10) lasagna noodles
1 lb. pork Italian sausage (I like Bob Evans)
10 oz pkg. frozen spinach, thawed and squeezed dry
1 jar alfredo sauce (preferably with garlic)
1/2 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
2 c. shredded cheddar
15 oz. carton ricotta cheese
1/2 c. parmesean cheese
1 c. shredded mozzarella

Soak noodles in hot water for 15 minutes. Drain.

Brown sausage and drain. Add spinach, alfredo, salt and pepper.

In a bowl, combine egg, cheddar, ricotta and parm.

In an ungreased 9x13 pan, dish 1/3 sausage mixture, 3 noodles, and 1/3 cheese mixture. Repeat twice. Top with mozzarella.

Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before cutting.

Paula Deen's Cheesey, Buttery Macaroni

Tonight I tried a Paula Deen recipe that Brian had been drooling over for a few months (he drools over Paula Deen in general -- I think he has a secret crush). It was for Creamy Macaroni and Cheese but supplemented with a can of cheese soup. I shuddered when I saw the recipe, but it actually turned out pretty good. Of course, the half a stick of butter and the 3+ cups of cheese didn't hurt any.

It was relatively easy to assemble and then cooked in the Crock Pot for three hours while I played with Jack and we met with our financial adviser -- a nice way to fix dinner and then forget about it.

Although I don't love it as much as the more sophisticated flavors of the Barefoot Contessa's Macaroni and Cheese, I do think we'll probably make the recipe again when we're craving some comfort food.

Sous Chef, Part 2

On Saturday, I made a carrot cake with cream cheese frosting for my parents and grandma. Jack, as usual, was on hand (in sling) to assist. Once I finished the frosting, Jack helped lick the beaters (his first time!). He thoroughly approved.

Bacon and Cheese Make Even Cauliflower Taste Good

Since Jack has become such a huge fan of broccoli ("brock-lee!"), I've been looking for ways to branch out from steamed and roasted broccoli, so last night at the grocery store I decided to buy him some "white broccoli" (a.k.a. cauliflower). I saw a Giada At Home recipe that used bacon, gruyere, and buttered breadcrumbs to make a cauliflower casserole, so I decided to give it a try. The Cauliflower and Bacon Gratin turned out delicious. Brian loved it, I loved it, and Jack ate it. (He seemed to love the country ribs we served with it a bit more.) The casserole is rich and creamy with lots of flavor. The only change I made to her original recipe is using a combination of Panko breadcrumbs and regular breadcrumbs, and I left out the salt because the bacon and gruyere were salty enough. Next time, i wouldn't bother with the capers. They're too pricey for the minimal impact they have on this dish. With these modifications, this is a definite keeper!

Great Summer Meal

Tonight I tried another Giada creation: Spaghetti with Beef, Smoked Almonds and Basil. The recipe sounds bizarre -- smoked almonds on a raw tomato, basil and lemon sauce? Really?! But the results were amazing. The lemon and basil gave a fresh kick and the smokey almonds added some hidden crunch and tasty flavor. We made it with filet mignon, but I would try it again with chicken, too, for an alternative.

Jack ate his spaghetti one strand at a time to savor the flavor. At least that's what I'm telling myself.

Not My Grandma's Meatloaf

Tonight I made another Giada creation: Turkey Meatloaf with Feta and Sun-dried Tomatoes. I'm not normally a meatloaf fan, but Brian thought it sounded good so I gave it a try. (I chose to leave out the salt because the feta was so salty, and I'm glad I did because sometimes Giada adds a bit too much salt.) It was incredibly easy -- I mixed it all together and then put it in the fridge until Brian got home from work. Then he popped it in the oven to cook while I was getting my haircut. I mashed potatoes (Idahoes with a little milk, sour cream and garlic powder) and steamed broccoli to go with it.

At first, I wasn't sure that I liked it. It was so far removed from what I thought of as meatloaf-flavor that it threw me off. But as I ate more, it grew on me. Brian says it tasted like pizza. I think it tastes like breakfast sausage patties. Either way, we liked it a lot, and even Jack ate almost his entire slice with a hearty side of ketchup, a definite victory.

Here's Jack polishing off his broccoli (his current favorite veggie). He calls it "brock-leeeeeee".