Martha Stewart Baking Handbook

Go out and buy this cookbook. Every recipe I have made from this cookbook has been totally amazing and over-the-top. You'll find a lot basic old-fashioned recipes like gingersnaps, cupcakes, and biscuits; but every recipe is the best version I have ever made! I do have to admit the recipes do feel a bit ridiculous at times, lots of steps, but honestly I've sucked it up kept to instructions and had amazing results! My cupcakes I made for Easter were both from this great cookbook. People are starting to think I am an amazing baker! All the credit goes to Martha! Martha Stewart Baking Handbook, $24.60, amazon.com.

Valentine day's dinners for two

My boyfriend and I are really not into buying expensive gifts, flowers, and dinners on Valentine's day. The price to spend a little romantic time together can easily get out of control. So we have started a new tradition: spend the night at home making dinner together. Making a dinner filled with love is lot more special to me then any fancy gift or dinner.

I have chosen a few dinner menu ideas (below) that I am thinking about for our special night. Remember V-day is on a Thursday night this year so factor in how much time and energy you realistically have. If you completely run out of time just pick up some chocolates and champagne. Believe me your loved one will appreciate the effort!

Meal Idea One: Earthy and Sweet
Champagne Cocktails
Roasted Pork Loin with Fig and Port Sauce
Roasted Fennel with Parmesan
Roasted Pears with Brown Sugar and Vanilla Ice Cream

Meal Idea Two: Sexy and Silky
Lemony Swiss Chard
Goat-Cheese "Ravioli" with Parsley Sauce
Individual Dark Chocolate Pudding Cakes

Meal Idea Three: My Favorite Meal
Penne with Turkey Meatballs
Chocolate Eclair Hearts

Martha Stewart's Perfect Love Sweets

Packaging Valentine Day cookies, marthstewart.com

The love is heating up over at marthastewart.com with a collection of sweet treats for Valentine's day. I know it's a little early. But for those for you who would like to mail out a box of cookies or treats to a sweetie faraway you may want to start your search for the perfect recipe now.

Valentine Cookies, marthastewart.com.

Pink Meringue Drops, marthastewart.com.

A Ribby Christmas

Hot off the grill and ready for the table

This past Christmas we decided to do a little something different. None of us really felt like eating roast beef or wanted to make a fish soup. But all of us were in agreement that ribs sounded outstanding.

I have a great recipe a friend gave to me over the summer. The ribs have a definite Asian influence, made with ginger, soy sauce, orange juice, and ginger ale. We decided to pair the ribs with some down home favorites: mac & cheese, baked beans, sweet potatoes, buttermilk biscuits, and a carrot cake for dessert. The adults seemed as happy as the kids for this unusual holiday meal. See my favorite recipe below. Even the non-rib eaters gave it a double thumbs up.

My plate piled high and clean.

A shot of the marinade for the ribs cooking

Our Favorite Ribs

6 servings

14 large garlic cloves—8 peeled and smashed, 6 minced
1/2 cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
6 scallions, thinly sliced, white and green parts separated
4 star anise pods
3 cups soy sauce
2 quarts water
2 cups ginger ale
1/2 cup dry white wine
Strips of zest and juice from 1 navel orange
1 cup granulated sugar
1/2 cup cilantro stems plus 1/4 cup coarsely chopped cilantro
3 racks of baby back ribs (5 1/2 pounds)
2 cups lightly packed brown sugar
1 cup ketchup
1 teaspoon crushed red pepper

Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.

Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.

Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to cooled ribs.

Finish off the ribs on the grills for about 15 minutes. Let them get a healthy coating of crust.Pile on a platter and serve hot.

Christmas Cookie Time

We had a lot fun making cookies for Christmas. My niece joined me over the weekend to help with all the baking. We made Mexican Wedding cookies, Gingersnap cookies, and Peanut Butter cookies. The afternoon was really special for me and my niece. Everyone's favorite? Gingersnaps! The boyfriend grated tons of fresh ginger into the cookies to give them a great spicy kick. All the recipes are from Martha Stewart's Baking Handbook available at amazon.com. I have included our favorite recipe for the Gingersnaps below.

Mexican Wedding Cookies cooling.

Our favorites: Gingersnaps.

Gingersnaps

Makes about 5 dozen

2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon freshly ground pepper
1/2/ teaspoon salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
1/4 cup unsulfured molasses
1 1/2 tablespoons finely grated, peeled, ginger
1 large egg
1/4 cup granulated sugar

In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg until smooth and combined, about 1 minute. Add flour mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll bowls in sugar to coat completely, and place about 2 inches a part on the prepared sheets.

Bake rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Edamame Salad

Who wants to slave over a hot stove on a summer night? Put down the phone and stop yourself from taking the easy way out and ordering take-out.

This recipe is easy, cheap and fresh. It only takes a few ingredients and about 30 minutes. You will be transported to Yum Heaven in no time.

INGREDIENTS:

1 bag of frozen shelled Edamame

½ cup seasoned rice vinegar

2 T. canola oil

1 T. sugar

Salt and Pepper to Taste

8 ounce bag of radishes (sliced)

3-4 medium sized carrots (sliced)

½ c sliced almond (toast in a small skillet)

1 cup of cilantro (chopped)

Cook Edamame according to directions on bag. Rinse with cool water. Put in a bowl with radishes, carrots, and your toasted almonds. Whisk together vinegar, oil, sugar, and S+P. Pour over vegetables and stir till well combined. Stir in cilantro and place in the fridge till cool. Tastes even better the next day.

The Salmon was super easy. Miso Salmon tastes like candied fish. I got about a pound of Salmon at the local fish market and Red Miso Paste (available at most health food stores).

Rinse the fish with cool water, S+P the fillet and then spread in a thin layer the miso on fish. Bake skin side down in the oven for about 10-15 minutes. Finish off Broiling the Salmon for 2 minutes longer.