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  • in Recipes

    Super Easy, Super Moist Chocolate Cupcakes

    Cupcakes:
    1 Preheat oven and prep muffin tin: Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
    2 Whisk dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
    3 Mix wet ingredients: In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
    4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.
    5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full.
    6 Bake: Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
    7 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
    Frosting:
    While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
    To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like. LEGGI TUTTO

  • in Recipes

    Buffalo Chicken Chili

    This Buffalo Chicken Chili is the best of two game day classics: buffalo chicken wings and chili! Top your bowl with sour cream, tortilla chips, chopped green onions, cheese, and extra buffalo sauce for a new Super Bowl favorite. (Slow cooker and Instant Pot directions, too!)

    Photography Credit: Aaron Hutcherson

    Buffalo chicken chili is the best of two game-day favorites: buffalo wings and chili! The chili is made with all the things you love about chili—beans, tomatoes, chili powder, cumin, peppers—but it also has buffalo wing sauce to give you that kick of spice you know and love!
    Bonus: it cooks in only about 30 minutes!

    WHAT KIND OF CHICKEN TO USE FOR BUFFALO CHICKEN CHILI
    This recipe calls for boneless, skinless chicken breasts, as white meat is what you would have with buffalo wings, but chicken thighs would work just as well.
    (Want to make a vegetarian version? Try roasted cauliflower instead of chicken.)

    IS THIS BUFFALO CHICKEN CHILI SPICY?
    The ingredients that give this chili a lot of flavor (even though it cooks quickly) are the fire-roasted tomatoes and green chiles, so be sure you look for “fire-roasted” on the label for both of them. The tomatoes might be with the other canned tomatoes in your grocery store, but for the chiles, I found them with the Mexican ingredients.
    In terms of spice, buffalo wing sauce is relatively mild, as are the canned green chiles. If you want to make it spicier, try the following:
    Add more hot wing sauce.
    Add a few teaspoons of a spicier hot sauce.
    Sprinkle in some crushed red pepper flakes or cayenne pepper.
    Add in some hot chiles, like diced jalapeños or chiles in adobo sauce.

    WHAT TO SERVE WITH BUFFALO CHICKEN CHILI
    If you want to make this an even heartier meal, serve it over steamed white rice or Spanish rice.
    As far as toppings go, it’s all up to you! I like to include sour cream, tortilla chips, chopped green onions, extra buffalo sauce, and cheese.
    You can go the more common route of shredded cheddar cheese, or lean into the buffalo chicken theme with some crumbled blue cheese—maybe even drizzle on some ranch or blue cheese dressing. (Sounds kind of strange, but I think it could work. Let me know if you do!)
    MAKE-AHEAD TIPS FOR BUFFALO CHICKEN CHILI
    The only thing that really needs to cook in this chili is the chicken. You can use leftover shredded chicken or buy a rotisserie chicken from the grocery store to make this meal come together even more quickly.

    HOW TO MAKE THIS CHILI IN THE SLOW COOKER OR INSTANT POT
    Want to make this chili in a slow cooker or pressure cooker? No problem!
    SLOW COOKER INSTRUCTIONS: Just dump all of the ingredients except the beans into the slow cooker and cook until the chicken is cooked all the way through, two to four hours on high, or six to eight hours on low. Then shred the chicken, add the beans, taste, and adjust the seasonings to your liking, and serve!
    PRESSURE COOKER INSTRUCTIONS: Cook on high pressure for 10 minutes, then do a quick release. Shred the chicken, add the beans, and adjust seasonings to taste. 
    STORING AND FREEZING BUFFALO CHICKEN CHILI
    This chili stores well in the fridge for up to five days, and it will freeze perfectly for up to three months if stored in a freezer-safe bag or airtight container. Reheat the soup gently on the stovetop.
    MORE BUFFALO CHICKEN GOODNESS: 

    Buffalo Chicken Chili Recipe

    Ingredients
    2 boneless, skinless chicken breasts (1 1/2 pounds)
    2 14.5-ounce cans diced fire-roasted tomatoes
    1 7-ounce can diced fire-roasted green chiles
    1 cup unsalted or low-sodium chicken stock
    3/4 cup buffalo wing sauce, plus more for serving
    1 tablespoon chili powder
    2 teaspoons ground cumin
    2 15.5-ounce cans cannellini beans, drained and rinsed
    Salt and ground black pepper
    Sour cream, crumbled blue cheese, diced green onion, and tortilla chips, for serving

    Method

    1 Cook the soup: Add the chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin to a large pot or Dutch oven. Bring to a boil; reduce to a gentle simmer over medium heat, and cook until the chicken is cooked all the way through, about 25 minutes.

    2 Shred the chicken and add the beans: Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken along with the beans to the pot, and cook until the beans are warmed through, about 5 minutes.

    3 Season and serve: Taste the chili and season with salt, pepper, and more buffalo wing sauce as desired. (Note: buffalo wing sauce tends to be high in sodium, so you might not need to add very much, if any, additional salt.)
    Ladle the chili into bowls and serve topped with sour cream, crumbled blue cheese, diced green onion, tortilla chips, or whatever other ingredients you enjoy.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Aaron Hutcherson
    Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.
    More from Aaron LEGGI TUTTO

  • in Recipes

    Chocolate Dipped Orange Madeleines

    Madeleines are buttery French tea cakes with a distinctive scallop shell shape. This version is a riff on the classic sponge, but with bright orange flavor. A dip in chocolate glaze makes them an indulgent tea time treat.

    I haven’t posted madeleines to this weblog in years, but I make them every so often for an afternoon pick-me-up. I decided to remedy the situation a couple of days ago when my new shell pan arrived. I have the classic madeleine pan with a more elongated shell shape, but the new pan holds a little more batter per cavity. And I’m all for a more robust madeleine!

    I’ve used the same recipe for these cakes for more than 10 years. It’s adapted from Epicurious and is likely the most unfussy version of madeleines you’ll find. As written, it is classic with zesty lemon flavor, but it’s also a fine blank canvas for other zests and flavorings.

    Many madeleine recipes require resting the batter or chilling the pans before baking, all in an effort to achieve a crisp exterior and the signature bump that develops during baking. This recipe skips those steps and, in my experience, the cakes always turn out perfect. I noticed in my new pan with deeper cavities, the bump was a little more pronounced. This turned out to be a good thing, because the cakes can be held by their bumps for easy dipping.

    This adaptation was inspired by an extra-large orange in my refrigerator. It had the most beautiful fragrant peel, and it deserved to be used in something special. Chocolate and orange flavors together are a favorite of mine, so they were destined for dip in semisweet glaze.

    Speaking of chocolate, I’m not sure if I’ve shared this here previously, but I prefer to melt chocolate in the microwave, as do many modern chocolatiers. With the right timing, it’s less likely to overcook or seize from the steam created in a double boiler. The key to the microwave method is to use a Pyrex bowl to hold fine chopped chocolate and heat in 30 second intervals. Between heating intervals, stir well using the residual heat from the bowl to melt the chocolate. Using this method in this recipe creates a very smooth, nearly flawless glaze.

    What a treat! These just beg to be enjoyed with a cup of hot tea and a good book. We’ve had grey skies here this week, and these buttery little cakes have been a bright spot in such chilly conditions. 

    If you’re in need of a madeleine pan, you’ll find links to the ones I own below. These are affiliate links. I’ve included instructions for both pan sizes.

    Chefmade 12-Cavity Non-Stick Spherical Shell Madeline Bakeware
    Chicago Metallic Professional 12-Cup Non-Stick Madeleine Pan

    [click to print]
    Chocolate-Dipped Orange Madeleines
    Yields 15-20 cakesA madeleine pan is required for this recipe, which can be found online for purchase and in cookware stores (see blog post for sources). Shallow shell pans will yield more cakes, and require less bake time. Pans with deeper cavities will yield less cakes and require longer bake time.Cakes
    2 large eggs
    2/3 cup (135g) granulated sugar
    1 teaspoon vanilla extract
    1 teaspoon finely grated orange peel
    1/8 teaspoon fine grain salt
    1 cup (123g) all-purpose flour
    10 tablespoons (141g) unsalted butter, melted, cooled slightly but still warmGlaze
    1 cup (6 oz.) semisweet chocolate chips (or bar chocolate, chopped)
    2 tablespoons neutral-tasting oil such as vegetable oilPreheat oven to 350°F.Coat a madeleine pan with flour-based baking spray (or butter and flour well, which is in keeping with tradition). In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, orange peel and salt. Add flour; mix until just combined. Gradually add cooled melted butter in steady stream, beating just until blended.For large, deep cavity shells (such as the one pictured) spoon batter into the cavities 2/3 full. If using a shallow shell pan, spoon about 1 tablespoon batter into each indentation in pan. Bake large shells for 20-25 minutes, or until browned around the edges and a bump develops on top. Bake shallow shells about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, washing the pan and greasing it before baking each batch. Let the cakes cool completely on a wire rack.For the glaze, place the chocolate and oil in a microwave-safe bowl (Pyrex recommended). Heat in 30 second intervals at 100% power. Stir well between heating intervals using the residual heat from the bowl to melt the chocolate. When a smooth, thin consistency is achieved, the glaze is ready to be used.Line a large baking sheet with parchment paper. Holding the madeleines by their bumps, dip the faces of the madeleines into the chocolate and transfer to the prepared pan. When all of the cakes are dipped, transfer them to the refrigerator to chill until the glaze is well set. It will lose its shine and take on a matte appearance (about 5-7 minutes). Remove from the refrigerator. Serve at room temperature. Keep cakes stored airtight, or in a dish covered with plastic wrap.
    link Chocolate Dipped Orange Madeleines By Heather Baird Published: Friday, February 05, 2021Friday, February 05, 2021Chocolate Dipped Orange Madeleines Recipe LEGGI TUTTO

  • in Drink

    Episode 177 – The Future of Hospitality Education

    4-5 oz of freshly brewed and piping hot coffee

    1 teaspoon (or 2 small bar spoons) of brown sugar

    2 oz of your favorite Irish Whiskey

    And a generous dollop of lightly whipped heavy cream

    Now, in the same way that great cocktail bars are going to chill your glass before pouring a drink, we need to flip the script here and heat the glass up by pouring hot water into it while you prep the drink. This will allow you to slowly sip and savor your Irish coffee without it getting cold.
    When you’ve got your ingredients ready, pitch the hot water, put your brown sugar in the bottom of the glass, add your whiskey and coffee, then stir to dissolve the sugar. Once the drink is mixed, you’re going to pour your lightly whipped heavy cream over a bar spoon so that it floats right on the top of the drink.
    If you think about it, the Irish coffee is just a hotter, more diluted (and caffeinated) take on the Old Fashioned. Spirits? Check. Sugar? Check. Water? Check. Bitters? Well, that’s where the coffee comes in. Later on, Brian gives us two big “DOs” and two big “DON’Ts” for making the perfect Irish coffee, so be sure to stick around for the lightning round. LEGGI TUTTO

  • in Recipes

    New Orleans Beignets

    1 Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
    2 Bloom the yeast: In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit until foamy, about 5 minutes.
    3 Make the dough: Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with your stand mixer set to low or medium low, until you get a wet dough with shaggy dry bits throughout. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you’re mixing.
    Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
    4 Knead the dough: Turn the mixer up to medium or medium-high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it.
    5 Shape the dough and let it rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise until doubled in size, 1-2 hours depending on the temperature of the room.

    6 Set up your frying and dusting stations: Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.
    Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
    7 Cut the dough and heat the oil: Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and 1/4 inch thick). Cut the dough into 12 rough rectangles and cover with a flour-dusted tea towel to rest while you heat the oil.

    8 Fry the beignets: Heat the frying oil to 325℉. Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.

    9 Drain and coat the beignets in sugar: Use your tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack.
    Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.

    10 Serve: Serve warm with another generous dusting of powdered sugar and hot coffee on the side. LEGGI TUTTO

  • in Recipes

    Overnight Beignets

    Celebrate Mardi Gras from home with this famous New Orleans pastry. The dough rests in the refrigerator overnight for shorter work the next morning. 

    One of the things I love most about food is how it can transport you to another place without having to travel there. Beignets, for example. They can be made at home, and although they won’t taste exactly like the famous ones at Café du Monde (the recipe is closely guarded), they are pretty incredible from your own fryer. Brew yourself some strong chicory coffee and cut it with hot milk for an accompaniment, and you’ll have a near authentic New Orleans beignet-eating experience. 

    This was my very first foray into beignet making, and although I am well-practiced with making yeast doughs, I was not prepared for the instructions from King Arthur Baking’s recipe. It simply said “Combine all the ingredients and mix them together.” Huh?  This seemed a little undisciplined to me, compared to say, a doughnut formula. But I went forward anyway and things went so well, it’s a new favorite recipe.

    This dough must be chilled, and the yeasty flavor develops best overnight, or you can refrigerate it up to two days which is the route I took. Once mixed, I plopped the dough in a big, greased, zip-top bag so it would have room to expand if it decided to. Another step that seemed unusual was rolling the dough straight from the refrigerator. There is no second rise. The chilled dough is rolled flat, cut, and fried from this cold state. 

    My first fried square of dough was cold and underdone in the center. I decided to let the dough squares stand at room temp for 10 minutes and this remedied the problem. 

    The beignets puffed and pillowed to golden brown perfection in 360°F oil. I recommend using an electric skillet to make these, if you have one. Most have an interior thermometer that keeps the oil at consistent temp the entire duration of frying. If you don’t have an electric skillet, you’ll need a cooking thermometer clipped to the side of a heavy-bottomed pan. 

    Ah, the beauty of fried dough! It’s difficult to convey how awesome a beignet is hot from the fryer, and doused with powdered sugar. They go down a little too easy!

    This recipe makes about 30. They are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch. 

    Even though the usual parties and parades have been cancelled this year, Mardi Gras is still being celebrated in different ways. Some NOLA residents have taken to a new kind of festooning, called “Yardi Gras” where they deck the exteriors of their homes and lawns with green, gold, and purple decorations. (Check it out here.) It’s clear that the spirit of Mardi Gras is indomitable. 

    I say we fry up these beignets in solidarity. Enjoy!

    [click to print]
    Overnight Beignets
    Yields about 30 pieces
    Recipe from King Arthur Baking with Heather’s prep instructions.Plan ahead, because this recipe needs to chill in the refrigerator overnight, or kept chilled up to 2 days. If you want same-day beignets, they must chill for 4 hours at the very least.Beignets
    1/2 cup (113g) lukewarm water (105 °-115°F)
    1/2 cup (113g) lukewarm milk (105 °-115°F)
    2 tablespoons (30g) butter, melted
    1 large egg
    1 teaspoon vanilla extract
    1/4 cup (50g) granulated sugar
    2 teaspoons salt
    4 cups (480g) all purpose flour
    2 teaspoons instant yeastFry and garnish
    Peanut or corn oil for frying
    4 cups (450g) powdered sugarCombine all of the beignet ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix together until just combined and switch to the dough hook. Knead until smooth, about 2 minutes; do not over-mix. You may also knead together by hand or bread machine. The finished dough should be soft and smooth.Transfer the dough to a greased bowl and turn over once; cover with a sheet of greased plastic wrap. Allow the dough to rise, covered, for 1 hour, or until it’s well-puffed but not necessarily doubled in size. Gently deflate the dough, and place it in a greased bowl or greased plastic bag. Choose a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.Lightly dust a work surface with flour. Remove the dough from the refrigerator and roll into a 14″ x 10″ rectangle; square off the corners using a bench scraper or sharp chef’s knife. Cut the dough into 2″ squares. Let the squares rest 10 minutes.Pour the oil to a depth of 1” a 10″ electric frying pan. You may also use a deep, heavy-bottomed 10″ frying pan with a thermometer clipped to the side and set over a burner. Heat the oil to 360°F. Fry 5 or 6 squares of dough at a time, about 1-2 minutes per side until golden and puffed. At first, they’ll sink to the bottom, then in a few seconds will bubble to the top.Line a plate with paper towels and transfer the beignets to the plate to drain and cool slightly. Sprinkle the beignets heavily with confectioners’ sugar and serve immediately.Note: These are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch.
    link Overnight Beignets By Heather Baird Published: Wednesday, February 03, 2021Wednesday, February 03, 2021Overnight Beignets Recipe LEGGI TUTTO

  • in Recipes

    Braised Beef Short Ribs

    1 Brown the ribs: Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).
    2 Sauté vegetables: Transfer ribs to a plate. Pour off the excess fat (do not put down the drain or you will clog your sink!). Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.
    3 Deglaze pan with wine, then reduce sauce: Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.
    4 Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.
    During the last 1/2 hour of cooking, add back in the vegetables.
    5 Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
    6 Remove excess fat: The next day, remove the excess fat that has solidified at the top from the overnight chilling.
    7 Reduce sauce with ribs: Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.
    Serve over mashed potatoes, egg noodles, or rice. LEGGI TUTTO