Weak in the Knees Triple Dipped Strawberries Recipe

May 14, 2013/ Christina Verrelli

It's been a busy week around here with family activities, volunteering at school and of course some fun blog and contest experiments! There are a ton of great recipe contests going on right now and I have been working pretty hard in the kitchen to try to "score" at one of them! When you enter recipe contests there seems to be periods of great wins and times when you go "back to the drawing board (or stove)" a lot! I've been spending a lot of time at that "drawing board" lately, but I am learning tons and the creativity is flowing! I love the feeling when you submit a recipe. You press the "enter" button on your computer to submit your recipe and you are instantly hopeful! It's fun to have these little things on the side of your busy life to be hopeful and excited about!

My Skype appearance with Kristina Vanni on The Home & Family Show.

If you ever want to try your hand at contests, I'd be happy to answer any questions! I get most of my contest intel at cookingcontestcentral.com. Kristina Vanni runs the site and she comes from a long line of cooking contest veterans. She and the site are great sources for contest information. She appeared on The Home and Family Show on The Hallmark Channel yesterday, 5/13/13, to talk about contests. She even invited me join in via Skype to chat about my Pillsbury Bake-Off experience! What an honor!! My family and I keep joking about how I look on that gigantic screen! I feel like "Tina-zilla!" LOL!

When my week is really busy and I'm pressed for time, I look for really simple dessert ideas! These 5-ingredient "Weak in the Knees Triple Dipped Strawberries" surely fit the bill!! I first experimented with the idea a few weeks ago when I was trying to come up with a twist on chocolate dipped strawberries for a ladies event I was attending. I wanted something a little naughty and a little nice and my old friends Biscoff Spread and Biscoff Cookies came to mind. I used them in my very first epicuricloud food post, Chocolate Covered Cookie Butter Balls! Biscoff Spread is a spread similar in texture to peanut butter. Now, I love peanut butter and strawberry jam sandwiches, so a fresh strawberry slathered in cookie spread seemed like a fine idea to me! I wasn't sure if the cookie spread would allow the melted chocolate to stick to it, but they ended up behaving very well together. For a little texture, a final dip in some Biscoff Cookie crumbs was the perfect final step. After I made this batch yesterday, I took them to our basement refrigerator to chill and figured I'd taste one on my way back upstairs. Well, I barely made it up the stairs...I was too weak in the knees! You better eat these sitting down!

5 Ingredients:

5 Simple Steps:

Melt chocolate with a little shortening
Crumble cookies
Slather strawberry with Biscoff Spread
Dunk in chocolate
Dip in cookie crumbs

Weak in the Knees Triple Dipped Strawberries Recipe:

From: Christina Verrelli

Ingredients:

10 Biscoff Cookies (caramelized Belgian biscuits, Trader Joe's also has a version)

6 ounces semi-sweet chocolate chips

1 teaspoon shortening

1 pound fresh strawberries, chilled

6 ounces (approx.) Biscoff Spread (or Cookie Butter, Trader Joe's version)

Directions:

Line a half-sheet baking tray with waxed paper or parchment.

Crumble cookies in mini food processor or zip top bag.

Melt chocolate with shortening in double boiler. (or microwave)

Slather strawberry with Biscoff Spread.

Dunk in the melted chocolate.

Dip in the cookie crumbs.

Place on tray.

Repeat.

Chill.

Notes:

I am able to find the spread and the cookies at Giant, Wegmans and Walmart. Trader Joe's also has versions.

If you need to wash the strawberries before using, they must be dried very well.

I would serve these the same day.

I like to chill them just until they firm up (maybe 15 minutes) and then I put them in a cool place until I serve them.

When they are refrigerated for a long time and get fully chilled, they tend to develop condensation once they come out of the refrigerator.

Printable Recipe: Weak in the Knees Triple Dipped Strawberries

Thanks for spending some time in the cloud with me!

I hope you enjoy the recipe! Tina ( :

Greek Yogurt Tart with Whole Wheat Walnut Crust and Rhubarb Berry Compote

May 08, 2013/ Christina Verrelli

Spring is a non-stop parade of birthday cakes around our house! My girls have an end of March birthday and an early May birthday and it seems one birthday cake just doesn't cut it these days. There are treats to take to school, cupcakes for the party with friends, ice cream cake for the party with the grandparents and more cake on the actual birthday. It wasn't like that when I was little. (Insert story here where you recall the hardships of your childhood LOL! I swore I would never make those kinds of statements!) When I was little I got half a birthday cake! My oldest brother Tom's birthday is August 26 and mine is August 27. We would always share a cake. I tell my kids that I didn't even get a whole cake for my birthday to somehow teach them a lesson about being appreciative. Just like the stories our parents told us. Still doesn't do the trick as I usually just get a groan and an eye roll! The truth is, I have great memories of sharing my birthday cake with my biggest brother. It's something special that we shared and I treasure those memories!

My brother Tom and I with our shared birthday cake! Apparently when you share a cake you must make sure to only blow out your half of the candles or it messes with the wishes.

Birthday cake is awesome! My favorite is chocolate cake with vanilla buttercream straight out of the refrigerator the day after! For some reason I love it cold. But, seriously, after an entire season of birthday cakes, I've had enough and I crave something a little less sugary.

Enter: The Greek Yogurt Tart!!

This was originally another contest creation, which again didn't take the top prize, but became a standout in my recipe file. It's a nice light tart. It's thin, with an equal amount of crunchy crumbly crust and cool yogurt filling. This time I topped it with a mix of berries and rhubarb. It was my first time cooking with rhubarb and I love it! I definitely see more rhubarb creations in my future!

The Crust:

Pulse walnuts in food processor until finely ground. Add white whole wheat flour, salt, sugar and pulse to mix. Drizzle in oil while the processor is running. Add the mixture to a bowl and sprinkle with cold water. Pat into your tart pan and prick the crust with a fork so it doesn't puff when you bake it.

Bake the crust. When almost finished brush the hot crust with an egg white wash and return to oven for a few minutes. This forms a barrier that will later help your tart crust to not get soggy from the filling. You can see a little bit of the egg white on the crust after the final baking.

The Filling:

While the crust is cooling, whisk together yogurt, eggs, sugar, lemon zest and vanilla bean paste. Bake for about 25 minutes then cool and chill.

The Rhubarb Berry Compote:

In a saucepan, combine sliced rhubarb, berries, sugar, lemon zest and lemon juice. Simmer for a few minutes. The first time I made this I overcooked the rhubarb, it turned to mush and I had to start over. Cook the rhubarb with the berries until it's just tender - I'd taste a piece to test it.

Greek Yogurt Tart with Whole Wheat Walnut Crust and Rhubarb Berry Compote Recipe:

The Crust:

1/2 cup walnuts

1 1/3 cup white whole wheat flour (I used King Arthur Brand, you can substitute regular whole wheat or all-purpose)

1/2 teaspoon salt

1/3 cup sugar

1/3 cup extra light olive oil (can substitute with other vegetable oil)

3 teaspoons cold water

1 egg white +1 teaspoon water

The Filling:

1 1/2 cup lowfat Greek style yogurt, plain (I used 2%)

2 eggs

1 egg yolk (separated from the white used for the crust)

1/3 cup sugar

1 teaspoon lemon zest

1 teaspoon vanilla bean paste (can substitute vanilla extract)

The Compote:

1 1/2 cup sliced rhubarb (sliced 1/4 inch thick)

3 cups other berries (I used 1 cup each of blueberries, blackberries and quartered strawberries)

1 teaspoon lemon zest

1 tablespoon lemon juice

2 tablespoons sugar

Mint for garnish if desired

Preheat oven to 375 degrees with a sheet pan (approx. 13-inch x 18-inch) placed on the middle oven rack.

Prepare Crust:

In food processor, pulse walnuts until finely ground. Add flour, salt and 1/3 cup sugar to the food processor. Pulse a few times to combine. While processor is running, drizzle in 1/3 cup olive oil. Pulse a few times to combine. Dump crust mixture into a medium bowl and stir. Sprinkle 3 teaspoons cold water over crust mixture and mix to combine. Press crust mixture evenly into the bottom of an 11-inch tart pan with removable bottom. Prick the crust about 10 times with a fork. Place on preheated sheet pan in oven and bake for 20-25 minutes or until beginning to brown on the edges. In two small bowls separate an egg. Wrap, refrigerate and reserve the yolk. Whisk the egg white with a teaspoon of water to form an egg wash. Remove the tart crust, brush the top of the crust with egg wash and return to oven for 3 minutes. Remove tart crust on sheet pan and set aside to cool. Reduce oven to 350 degrees and leave oven on.

Prepare Filling:

While crust is cooling, prepare yogurt tart filling. In a medium bowl, whisk together yogurt, 2 eggs plus 1 reserved egg yolk, 1/3 cup sugar, 1 teaspoon lemon zest and 1 teaspoon vanilla bean paste.

When crust is cool. Spread yogurt filling over crust and bake tart pan on baking sheet for 20-25 minutes or until the center is set. Remove and allow to cool for about 20 -30 minutes. Refrigerate for about 2 hours or until chilled.

Prepare Compote:

In saucepan, combine rhubarb, berries, lemon zest, lemon juice and sugar. Bring to simmer and stir gently. Simmer for about 3 minutes or until rhubarb is tender but not mushy. Set aside or chill until ready to serve.

Remove tart by separating bottom from outer ring. Slice into 8 wedges, top with compote, garnish with mint if desired and serve.

Printable Recipe: Greek Yogurt Tart w/ Whole Wheat Walnut Crust & Rhubarb Berry Compote

Thanks for spending some time in the cloud with me! I hope you enjoy the recipe!! Tina ( :

Warm Farro Salad w/ Grilled Flank Steak

May 01, 2013/ Christina Verrelli

I first heard about farro from Mary Ann Esposito. She was making it on her cooking show, Ciao Italia on PBS. Soon after, I searched some out at the grocery store and used it to create a recipe for a contest. I made a frittata with a farro crust. It was really delicious. The farro was nutty and chewy and I knew I had found a new favorite ingredient! The grand prize for the contest was actually to win a trip to Italy and a chance to film a show with Mary Ann Esposito herself!! Alas, I did not win the contest, but I did score a great recipe, some knowledge and a new ingredient to experiment with! When I enter contests, big wins are rare, but I always learn something from my experiments and contest entries. So really, every contest I enter is a win in my book!

Farro (FAHR-oh) is an ancient grain that originated in Western Asia. It is popular throughout Italy and is gaining popularity in the US. It is sometimes confused with spelt or wheat berries, but technically it is a variety of wheat called emmer wheat. It is high in fiber, protein and a good source of magnesium, B vitamins and iron. I love this whole grain because it is easy to cook and it retains its nice chew even in soups and stews. I have only been able to find the "pearled" variety in my local grocery stores. (Sometimes you need to look in the organic section of the store to find it.) When it is pearled the outer hull is removed which diminishes some of the fiber and nutrition but makes it quicker to cook. I will try to search out some non-pearled to experiment with and compare.

As the weather gets warmer, I love to make simple grilled meals and salads. This warm farro salad is easy to prepare and holds up very well. The cooked farro gets topped with a delicious dijon vinaigrette when it is still hot, so it soaks in a ton of wonderful flavor. It can be eaten warm, at room temperature or chilled. The recipe makes a nice amount, so you'll be sure to have leftovers to pack in your lunch. It will also be a great dish to take on picnics or to summer barbecue parties! I hope you will love it!

Grilled Flank Steak: The Marinade

Flank steak is a super lean cut of beef and screams out for a tenderizing marinade. This one combines fresh herbs, dijon mustard, garlic, lemon, vinegar and oil. Just mix the ingredients in a zip top bag, slip in your steak, seal it up and "smush" all the ingredients around to make sure the flavors are well distributed. It's best if you can marinate overnight or for at least 6 hours. I'll usually flip the bag over a few times while it's marinating.

Warm Farro Salad: The Dijon Vinaigrette

This dressing is so versatile! You can use it for green salads, pasta salads or to drizzle on grilled meats and vegetables. Just shake it together in an empty jar. For this recipe some of the vinaigrette is used to dress the farro and some is reserved to drizzle over the grilled sliced steak.

Warm Farro Salad: Blanch the Green Beans

Blanch the green beans in boiling salted water for 2-3 minutes, then plunge into ice water. They'll be vibrant green and tender yet still firm.

Warm Farro Salad: Cook the Farro

The pearled farro takes just 15-20 minutes to cook. Add the vinaigrette to the farro while it's still hot. It will absorb the vibrant flavors.

Warm Farro Salad w/ Grilled Flank Steak Recipe:

Grilled Flank Steak & Marinade:

1 1/2 pound flank steak

1/4 cup red wine vinegar

1/3 cup olive oil

2 tablespoons dijon mustard

3 garlic cloves, roughly chopped

2 tablespoons light brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 lemon juiced

1/4 cup flat leaf parsley, chopped

1 teaspoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

Combine all ingredients in zip top bag. Add steak, zip bag closed while squeezing out excess air. "Smush" the ingredients all around the steak to make sure they're well distributed.

Marinate in the refrigerator for 6 hours or overnight. Turn the bag once in a while.

Pre-heat grill to high heat. Remove steak from marinade and allow any excess to drip off. Grill steak for about 5 minutes on one side. Reduce grill heat to medium, turn steak over and continue to cook for about 5 minutes or until internal temperature measures about 137 degrees F. with an instant read thermometer or to desired doneness. Remove steak to a platter, tent with foil and allow to rest 5-10 minutes. Thinly slice the steak across the grain. Drizzle with a few tablespoons Dijon Vinaigrette before serving. (recipe below)

Dijon Vinaigrette:

2 tablespoons shallots, finely minced

2 tablespoons red wine vinegar

1/2 lemon, juiced

1 tablespoon dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons flat leaf parsley, finely chopped

1/2 cup extra virgin olive oil

Combine ingredients in a jar with a lid & shake!

Warm Farro Salad:

12 ounces pearled farro

2 teaspoons salt

5 cups water

1 recipe Dijon Vinaigrette (see above)

3 cups halved grape tomatoes

2 1/2 cups (8-ounces) thin green beans (haricot verts) cut in 1 1/2 inch pieces and blanched (see below)

Bring farro, salt and water to boil in 2-quart (or larger) sauce pan. Reduce heat and simmer for 15-20 minutes or until tender but with some chew.

Drain farro in fine mesh strainer or colander and pour into large bowl. Add about 1/2 cup of the vinaigrette and stir to mix. Allow to cool for about 10 minutes, stirring occasionally.

Gently stir in green beans and tomatoes.

Add additional vinaigrette if needed, reserving some to drizzle over steak if desired.