Chocolate-Almond Bliss Cookie Bars

If you like almonds, chocolate and cookies this is the perfect intersection. There are almonds in every layer which are complimented by the semisweet chocolate and the sweet cream cheese. 

Makes 24 servings

Ingredients
8 TBS Salted Butter (melted and divided)
1 ½ C Kraft Honey Maid Graham Cracker Crumbs 
½ C Almonds (ground in food processor)
10 oz Good Quality Semisweet Chocolate (divided)
1/3 C Almond Butter *
2 8oz. Packages Philadelphia Cream Cheese (softened) 
¾ C Sugar
2 Large Eggs
1 tsp Almond Extract *

Directions

Heat oven to 350°F.

Mix 7 tablespoons melted butter, graham cracker crumbs and ground almonds in a bowl. Line a 13x9 inch pan with a 17x9-inch piece of parchment paper, with ends of paper extending over the side. Press the crumb mixture into the bottom of the pan. Refrigerate until you are ready to fill it.

Make the gianduja layer by placing 8 ounces of chocolate and 1 tablespoon of butter into a microwave safe bowl and melt on high in a microwave for 1 minute or until melted. Add the almond butter and mix until well blended. Spread the gianduja (chocolate and almond butter mixture) evenly over the chilled graham cracker layer and return to the refrigerator.

Beat the cream cheese with an electric mixer until creamy. Add the sugar, eggs, almond extract and mix until well blended. Spread evenly over the chilled gianduja chocolate almond layer.

Melt 2 ounces of semisweet chocolate plus 1 tablespoon butter in the microwave for 1 minute on high or until melted. Mix well then drizzle over the top of the cream cheese layer.

Bake for 30 minutes or until slightly puffy. Let it cool completely then run a knife around the sides and use the parchment paper as a sling to remove the bar from the pan. Cut into 24 pieces and serve.

To print a copy of this recipe go to Chocolate Almond Bliss Bars.

Barone Meatball – Anatomy of a Food Truck

Have you ever wondered why there has been such an explosion of Food Trucks across the

country? I recently had the opportunity to meet Stephen Dewey, the owner of Barone Meatball, and this is his story.

Stephen has had a lifelong love of food and was getting ready to open his own restaurant 3 years ago when his son was born.  He realized at that point that if he actually opened the restaurant it would be very expensive and he would not have much time with his new son, so he dropped his plans for the restaurant. Jump ahead two years and Stephen still wants to own his own food business.

Here is a video produced by Street Food Diaries about Barone Meatball Company.

During that time the food truck business has boomed in the Triangle and several commissaries have opened up. If your picture of a food truck is someone actually doing all the cooking on the truck then think again. Most of the food preparation is done in a commercial kitchen (commissary) that is independently owned and leased out to multiple food trucks. These kitchens and the food trucks are randomly inspected by the health department to ensure that the food is safe to eat.

While Stephen still has a dream of owning an Italian sports bar, he is learning a lot about the business by operating his Barone Meatball Company food truck. One of the major advantages for him are the flexible work hours (he chooses when and where to operate his truck) so that he can spend more time with his son and family.

I had the opportunity to help Stephen in the commissary making more meatballs than I have ever seen in my life. What impressed me was the quality of the ingredients that went into the meat balls. There was pounds of fresh ground meat, cheese, any other ingredients that you would find in your own kitchen. I helped him make over 200 of his famous “Moms Meatballs” which were some of the best Italian meatballs that I have ever tasted. He can make over 1,000 meatballs a day. You can taste the three different meats, spices and lots of parmesan and Romano cheese that goes into them. They did not even need any sauce to taste heavenly. 

Stephens menu does not stop at Italian meatball. His menu rotates daily and can contain a mix of Meat (Gyro – Lamb meatballs served with tzatziki sauce), Seafood (Crab – Our version of a traditional crab cake served with remoulade) and Vegetarian (Spinach Artichoke – Spinach and artichoke balls in a creamy alfredo sauce). To find out what is on the menu on any particular day just check out his menu for the day. To find out where his truck will be, go to his calendar.

If you have the chance, you must try his food. I give him a 5 star rating. He also does catering!

Barone Meatball Company

www.Baronemeatball.com

★★★★★

Mac & Three-Cheese Bites

This is comfort food taken to a new level.  These small bites are creamy on the inside and crisp on the outside with a taste that will bring you back to your childhood.  Make sure you eat some before your guests get to them or you may not get any.

1 (8 oz.) package Elbow Macaroni

1 TBS + 1 tsp Kosher Salt

3 TBS Butter

¼ C All-Purpose Flour

2 C Whole Milk

¼ tsp ground Red Pepper

1/8 tsp Garlic Powder

4 oz Proscuitto or Virginia Ham

1 tsp Olive Oil

4 oz Sharp Cheddar Cheese cubed

4 oz Fontina Cheese cubed *

¾ C + 2 TBS grated Parmesan Cheese

¾ C Italian Flavored Bread Crumbs

½ tsp Garlic Powder

1 tsp Dried Parsley

2 Lg Eggs

½ C Milk

Canola Oil for frying

1. Bring 5 quarts of water to a rolling boil.  Add the kosher salt and the elbow macaroni.  Stirring frequently, cook the elbow macaroni until very firm, aldente.  Drain the pasta and place aside in a large bowl until the cheese sauce is ready.

2. Chop the prosciutto or ham into small pieces.  In a small frying pan over medium heat heat the olive oil and fry the prosciutto until crisp.  Drain the prosciutto on paper towels.

3. To make the cheese sauce melt the butter in a medium saucepan.  Gradually whisk in the flour until it is smooth.  Whisk for one minute until the flour is “cooked”.  Gradually add the 2 cups of milk while whisking.  It will take 3-5 minutes for the sauce base to thicken. Add the cheddar, fontina, 2 TBS of grated parmesan cheese and the fried prosciutto - stir until the cheese is melted.

4. Add the cheese sauce to the elbow macaroni and mix well.  Pour the mixture into a 9 x 13 baking dish that has been lined with plastic wrap.  Place the dish in the refrigerator for at least 8 hours or until  
   completely cooled and set. Turn over the baking dish on a cutting board and cut the mac and 
   cheese into 1 inch squares. 

5. In a medium bowl mix the bread crumbs, garlic powder, parsley, and the grated parmesan 
    cheese.  In a second bowl, beat together the two eggs and the ½ C milk. Dip each macaroni 
    bite into the egg mixture and then into the breadcrumb mixture.

6. Heat 1 inch of canola oil in a large skillet until it is hot (350°).  To tell if its hot, throw a scrap of 
    the the cut pasta into the pan.  When it is bubbling vigorously  add the breaded mac & cheese 
    squares in batches.  Fry 2 minutes on each side or until golden brown.  Place the fried squares
    on an oven proof dish in a 200°F oven until ready to serve.

_* Pronto Substitutes

Fontina – you can substitute sharp cheddar.

Fontina Cheese

Fontina is a soft Italian cow’s milk cheese that has a mild, rich, somewhat nutty flavor.  It is an ideal cheese for melting in dishes like macaroni and cheese or fondues.  Fontina is a good substitute for Gruyere, Emmental, Edam, or Gouda.  It is available in the specialty cheese case of most supermarkets.

To print a copy of this recipe go to Mac & Three-Cheese Bites.

Behind the Scenes: How Prosciutto di Parma is Made

Check out this article on how Prosciutto di Parma is made from my favorite food blog "Serious Eats".

http://www.seriouseats.com/2013/10/behind-the-scenes-making-prosciutto-di-parma.html

Roasted Nuts with Balsamic & Thyme

If you are looking for an appetizer that goes perfectly with beer and is also classy enough for wine then you are in luck. These roasted nuts with balsamic and thyme are salty, sweet, savory and sour all in one bite.

Makes 7 C

Ingredients

Canola Oil

3 C Whole Roasted Unsalted Cashews (14 ounces) *

2 C Whole Walnut Halves (7 ounces) *

2 C Whole Pecan Halves (7 ounces) *

1/2 C Whole Almonds (3 ounces) *

1/3 C Pure Maple Syrup

1/2 C Light Brown Sugar (lightly packed)

3 TBS Balsamic Vinegar (good quality)

2 tsp Ground Chipotle Powder*

4 TBS Minced Fresh Thyme Leaves (divided) *

4 tsp Kosher Salt (divided)

Directions

Preheat oven to 350 degrees.

You will need a large rimmed baking sheet to bake the nuts. Cover it generously with canola oil.

In a large bowl mix the nuts, 2 tablespoons of canola oil, maple syrup, brown sugar, balsamic vinegar, and chipotle powder until well coated. Add 2 tablespoons of the minced thyme and 2 teaspoons of Kosher salt and mix again.

Spread the nuts evenly on the baking sheet. Place the nuts in the preheated oven for 25 minutes stirring every ten minutes. The nuts should be glazed and golden brown. Remove them from the oven and toss with the remaining 2 teaspoons of Kosher salt and 2 tablespoons of minced fresh thyme.

Toss them every 2 to 3 minutes until they reach room temperature. If you do not toss them frequently they will stick together. When they have completely cooled, store them in an airtight container at room temperature or immediately serve them with a glass of wine or a cold beer.

* Pronto Substitutes

Nuts – Use any combination of nuts you would like as long as they are unsalted.

Chipotle Powder – You can substitute chili powder

Fresh Thyme – You can substitute 4 teaspoons of dried thyme but you must add it all to the nuts at the beginning.

To print a copy of this recipe go to Roasted Nuts with Balsamic and Thyme.