M+D Cooking Day
Tuesday, January 14, 2014
The other day my momma suggested a mother + daughter cooking day, and since I have a lot of trouble denying anything to do with food.. I jumped at it! And of course, I'm glad to spend more time with her, my sister and little Hadley!
I love this idea because I have SO many things on my "Get in my belly" Pinterest board so now I can finally make them all. BOOM. It's also a great excuse to drink wine during the day.
This week was our first one and my mom & I both brought a recipe (Devon couldn't make it this week, sad face). I chose mini crab cakes and my mom brought a recipe she saw on the Today show for pizza strudel.
Hadley and I hit up Wegmans (aka MECCA) to get all of our ingredients and I had no idea they have the best invention EVER in their bathroom. A baby seat. Right next to the toilet. GENIUS, I'm telling you. I mean... you're not allowed to bring your cart in, I didn't have a car seat because it's too friggin heavy to carry, she can't stand up yet and wait for me and I can't strap her to the changing table because she is a ninja escape artist. So what is a girl to do?! I usually just sit her on my lap while I go... no lie. But this is way better. I wonder if she was peeing while I was?....... mother daughter bonding!! Just kidding. Kind of.
And I realize she's missing a shoe... it's around there somewhere. Can you say, hot mess?
Okay, back to the food...
P I Z Z A S T R U D E L
Here's what you need...
3 cups spinach, leaves lightly packed
1 cup shredded part-skim mozzarella cheese
6 sun-dried tomato halves
8 fresh basil leaves
1 large ripe tomato
1 tbsp cornmeal
1/2 pound whole-wheat pizza dough, thawed if yours is frozen
3/4 cup part-skim ricotta cheese
1 large egg white
Here's what you do...
Preheat the oven to 450 degrees.
Finely chop the spinach and shred mozzarella if not already shredded. Finely chop the sun-dried tomatoes and cut the basil into ribbons. Ribbons? Yeah, my mom and I asked the same question. The fancy word for that cut is chiffonade and you can see how that is done here. I don't think it really makes a difference but, hey, we're learning here. After all that fanciness, chop the tomato into thin circles.
fancy basil ribbons
My mom trying to style the picture...
The final product.. that knife is so menacing. Great work mom!
Sprinkle cornmeal on your counter. Using your hands or a rolling pin, stretch the dough into a 10 x 16 inch rectangle. Spread the ricotta along the middle of your dough, leaving about a 3 inch border on each long side and a 1/2 inch border on the short sides. Spread spinach and sun-dried tomatoes over cheese. Arrange tomato slices on top, then mozzarella and finally the beautiful basil ribbons.
Next, whisk the egg white and brush it along each side of the dough. Fold the two short sides of dough together over the filling and then roll the entire thing lengthwise like a jelly roll. Press the sides with your fingers to seal it.
Spray a baking sheet with cooking spray and transfer your strudel to the pan. You may have to lay it diagonally for it to fit. Cut a few slits in the top and then bake for 15 minutes.
Slice & serve!
First off, I couldn't believe that this bad boy only took 15 minutes to cook! This would be a great meal to make up ahead of time, freeze or refrigerate and then bake when you're ready to eat. I am a tomato-basil-mozzarella fanatic so this was right up my alley. Soft dough, gooey cheesey-ness and delicious flavors.
M I N I C R A B C A K E S
Now that I am officially a Maryland gal (I still miss you Virginia, I always will!!!!! Drivers suck here!!!! Whoops.... that just slipped out. I hope my neighbors aren't reading...) I have decided to try and embrace the Maryland culture. AKA crab everything. And crab cakes are one of my favorites.
I've been in such a mini mood lately (you can see more mini meals here) so once I saw these little adorable cakes I knew I had to make them!
What you need...
24-well mini muffin pan
8 oz cream cheese, room temperature
3/4 cup finely grated parmesan cheese
1 large egg
1/4 cup sour cream
1/2 tsp lemon zest
3 tbsp fresh chives, minced
1/4 tsp kosher salt
pinch of cayenne pepper
8 oz fresh lump crabmeat, patted dry & coarsely chopped
1 cup panko breadcrumbs
4 tbsp unsalted butter, melted
additional fresh chives for garnish (optional)
What you do...
In a medium bowl, beat the cream cheese, 1/4 cup of parmesan and the egg on medium speed. Add in the sour cream, lemon zest, 1 tbsp chives, salt, cayenne pepper and continue beating. Gently fold in the crab.
Preheat the oven to 350 degrees. Spray a 24-well mini muffin pan with cooking spray.
In a separate medium bowl, combine the panko, 1/2 cup of parmesan and 2 tbsps of minced chives. Pour the melted butter over the mixture and toss with a fork. Place 1 tbsp of the panko mixture in each muffin well and press down (this should leave you with half of the mixture left). Next, spoon 1 tbsp of the crab mixture over the crust. Sprinkle the rest of your panko mixture over the crab to top them. I actually had to make more panko mixture because I ran out so make sure to leave enough for the topping.
Bake for 30 minutes, until golden and set. I suggest rotating the pan half way through. Allow the mini cakes to cool for 5 minutes. Run a knife around them to pop each out, garnish with some chives, dip in some tartar sauce and DIG IN my friends.
Try not to look at my beautifully painted nail......
These were SO good. Crunchy and crabby goodness. They are the perfect appetizer for really any event (can we say super bowl??) and so easy to throw together. One of my new favorites!!
I'd say our first m+d was a success! I'm already searching pinterest for my next recipe. My mom and I were saying today that we want to try things we've always been scared to make so one of these days I am definitely going to try out a souffle. I'm sure that'll be comical.
Cheers my friends,