madcity girl

I always like to pick up a copy of the Whole Foods Market magazine whenever I find myself at the store (which is pretty often, actually—Whole Foods excursions have become my last ditch effort at finding ingredients I’ve been unable to locate elsewhere…and it seems like many of my recipes require some sort of a wild goose chase).

The recipes in the magazine are always very health-conscious and include ingredients that are fresh and natural. Some of the recipes are designed to be quick and easy weekday meals and others are intended for a more elaborate gourmet feast. Either way, I love the inspiration the magazine provides. In the January/February issue, I found a great recipe for Quinoa-Stuffed Peppers, which, accordingly to my research, seems to have been originally featured in the magazine Vegetarian Times, last February.

This was actually the first time I’d ever cooked with quinoa. Apparently the edible seeds originated in the Andean region of South America. The Incas referred to the grain as “chisaya mama” or the “mother of all grains.” This because of it’s great nutritional importance—the seeds are a complete protein source (12-18%). Additionally, they’re a great source of dietary fiber, phosphorous, magnesium, iron, and are gluten-free. Perhaps all of this explains it’s high price tag—more than $10 for a 26 oz. bag.

Great meal. Would definitely make these again. Very healthy and hearty. And I like to think they balanced out last week’s chocolate cookies quite well!

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
11/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. Serves 8.

I may have mentioned that my parents gave me a subscription to Cooks Illustrated Magazine for Christmas. I love it. The first recipe I decided to try was for Chicago-Style Deep Dish Pizza from the December/January issue. Growing up about an hour outside of Chicago, I’ve definitely tasted the real thing. An attempt to re-create the “distinctively rich, flaky, biscuit-like crust” masterpiece is no easy task. In fact, I didn’t think it was possible. But luckily the crew at America’s Test Kitchen was up for the challenge. And after more than 100 attempts, I think they got it just right.

I would definitely make this recipe again. It think it’s a great choice for entertaining, too. It takes some time and patience, but is totally worth it. I only wish I could have invited my friend Katy (who now lives in California) over for dinner on Sunday night. I don’t know anyone who loves Chicago-style deep dish pizza more than her! Maybe next time.

DOUGH
3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour 
1/2 cup (2 3/4 ounces) yellow cornmeal 
1 1/2 teaspoons table salt 
2 teaspoons sugar 
2 1/4 teaspoons instant or rapid-rise yeast 
1 1/4 cups water (10 ounces), room temperature
3 tbsp. unsalted butter, melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil 

SAUCE
2 tablespoons unsalted butter 
1/4 cup grated onion , from 1 medium onion
1/4 teaspoon dried oregano 
 Table salt 
2 medium garlic cloves , minced or pressed through garlic press (about 2 tsp.)
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar 
2 tablespoons coarsely chopped fresh basil leaves 
1 tablespoon extra-virgin olive oil 
 Ground black pepper 

TOPPINGS
1 pound mozzarella cheese , shredded (about 4 cups)
1/2 ounce grated Parmesan cheese (about 1/4 cup)

1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

4. TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving. Makes two 9-inch pizzas, serving 4 to 6.

My brother Kelly recently asked if I would pace him during the last 50 miles of the Western States 100 Endurance Run, the oldest and largest 100-mile trail run in the country, on June 26-27. So what exactly does that mean—to pace a runner during an ultra-marathon? The best description is one I found from author Chris McDougall in the book Born to Run:

Pacing is so grueling and thankless, usually only family, fools, and damn good friends let themselves get talked into it. The job means shivering in the middle of nowhere for hours until your runner shows up, then setting off at sunset for an all-night run through wind-whistling mountains. You’ll get blood on your shins, vomit on your shoes, and not even a T-shirt for completing two marathons in a single night. Other job requirements can include staying awake while your runner catches a nap in the mud; popping a blood blister between [his] blood cheeks with your fingernails; and surrendering your jacket, even though your teeth are chattering, because [his] lips have gone blue.”

Despite all of this, I enthusiastically replied, count me in! It would be an honor to accompany you through Squaw Valley. (Although I most certainly will not be popping any of my brother’s blisters. Especially between his butt cheeks. That I can assure you.)

I’ve been secretly toying with the idea of running an ultra-marathon for a few years now. My brother ran his first 100-mile ultra-marathon during his senior year in college—that was five years ago and he hasn’t stopped since. I’ve detailed a few of his races here and here. It’s extraordinarily inspiring. And the way he’s described his experiences, it just seems to me like the purest form of running that exists. And certainly my recent reading of Born to Run helped intensify my interest. So earlier this year I decided. This is the year I will run my first ultra-marathon.

And quite honestly, I’m ready for the next adventure. I’ve completed six Ironman triathlons and am signed up for my seventh this September. I’ve run the Boston Marathon. I still love competing in marathons and triathlons, and continue to find them all very challenging, but part of me is ready for a new experience—and one that is less commercialized and more of a real adventure in the pristine back country—running on trails, through streams, and up mountains. I just can’t think of an experience more raw and real than that.

Honestly, I’m not sure if I’ll be able to do it. It’s all very scary—the terrain, keeping up with my brother, the risk of altitude sickness, the things we might encounter in the middle of the night, etc. But I’m excited to try. It should be one hell of an adventure. And I can’t wait to share the experience with my brother.

My friend Emily recently gave me a copy of a recipe from Cooks Illustrated for Thick and Chewy Double Chocolate Cookies. I guess she knows a chocoholic when she sees one. The recipe was actually from her dad, who had hand- written “added chocolate chips and white chocolate chips” at the bottom of the recipe. That’s my kind of guy!

As if these cookies needed more chocolate. But I’m not one to argue with the notes of an accomplished baker, so I threw ‘em in. What I love about recipes from Cooks Illustrated is that every recipe is tested, sometimes hundreds of times, in “America’s Test Kitchen.” Every possible variation of ingredients, methodology, cooking time, equipment, etc. is considered until the very best recipe emerges. That’s so scientific! The accompanying recipe notes detailed that the goal of this particular test kitchen experiment was to find an “an exceptionally rich chocolate cookie that we would sink our teeth into-without having it fall apart.”

Mission definitely accomplished. In fact, they are the best chocolate cookies I’ve ever tasted. Hands down. I described them to my friends as “quadruple chocolate” cookies—because they contain cocoa powder, melted chocolate, and both white chocolate and semi-chocolate chips. They are like a cookie and brownie in one—rich, chocolaty, chewy, and soft in the middle. And you certainly can’t go wrong with a combination like that!

2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar

1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.

4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula. Makes 3 1/2 dozen cookies.

There are few things I like more than freshly baked banana bread. I love to cut myself a slice when the bread is piping hot, straight from the oven. But maybe even more, I like a slice of bread a day or two later, once the flavors have had the chance to age and meld. There’s just never really a bad time to enjoy a slice of banana bread.

I’m prepared to make a loaf of banana bread at all times. I always keep a stash of over-ripe bananas in my freezer. It’s all about strategy, really. Essentially, whenever I buy bananas, I let one or two over-ripen (to the point of being completely brown and soft). I then place the bananas in a plastic bag and throw them into the freezer until I’m ready to bake a loaf of bread. That way I’m always armed and ready.

This time I was inspired by a simple recipe for banana bread featured on Design*Sponge earlier this week. The recipe is from Heather Moore, an illustrator and designer from Cape Town, South Africa. The recipe has apparently been in her family for a log time, and originated with her Aunt Betty. I was instantly smitten by the photographs of the bread, and decided that I needed to bake a loaf immediately. The recipe is very simple. I think it produced a great loaf of bread—nice and golden brown on the outside, with great banana flavor on the inside. Enjoy!

1 stick + 1 tbsp. butter
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
4-5 ripe bananas
1 tsp. vanilla
Salt

Preheat oven to 350 degrees F. Line a 9×5x3 or 8×4x4 loaf pan with parchment paper.

Beat butter and sugar until fluffy. Add eggs. Add dry ingredients. Add mushed bananas and vanilla.

Bake at 350 degrees F for one hour.

Twice a year, more than 30 Madison restaurants open their doors to the masses for Restaurant Week, during which each offer a $25 three-course prix-fixed menu—with three options to chose from for each course. In recent years, my Restaurant Week outings have taken me to several of Madison’s finest—Fresco, Blue Marlin, Lombardino’s, Inka Heritage, and Harvest. It’s hands down the most affordable way to sample Madison’s best restaurants. Although some of the restaurants offer slightly smaller portions during the event, a similar meal would likely cost three to four times as much any other night. Espeically at some of the finest restaurants.

The winter Restaurant Week (usually the last week in January) is appropriately themed “Go Stir Crazy.” Because that’s what Wisconsintes have become by this time of the year—stir crazy. You may have guessed that it doesn’t take much to motivate me to get out for a night of fine dining with friends. In fact, if I could find friends to go out every single night of Restaurant Week, I most certainly would. In the end, I was able to convince a few friends to join me for two separate outings.

My first Restaurant Week meal was dinner at L’Etoile on Tuesday night. L’Etoile is arguably Madison’s finest restaurant. Established in 1976 by Chef Odessa Piper, and now led by Tory and Traci Miller, the restaurant’s menu is inspired by the small sustainable farms and artisan producers of the Midwest. I made reservations for a few friends and I several weeks in advance. By the time Restaurnat Week rolled around, L’Etoile was booked solid for the entire week. Reservation=score.

Tuesday was actually my first ever dining experience at L’Etoile. I was very anxious to experience it, especially since hearing the news that L’Etoile will expland and relocate later this year. I must say, my dining experiece at L’Etoile was everything I had hoped for. The food, service, and atmosphere were all top notch. I chose the following options from the Restaurant Week menu:

Appetizer: Willow Creek Farm Pork Mulligatawny Soup with mint yogurt
Entree: Willow Creek Farm Pork Saltimbocca with creamy polenta, snug haven spinach, and caper brown butter sauce
Dessert: Cordillera Dark Chocolate Cake with warm chocolate sauce and vanilla ice cream

Luckily, my friends and I chose different options and were all willing to share, which allowed me to sample nearly all of the menu offerings. What I loved about all of the dishes were the freshness of all ingredients and the complexity, yet subtleness of flavors. Going into the experience, I was a little worried that L’Etoile would be a bit too hoity-toity for my tastes. Certainly there were elements of that, evidenced by one particularly robotic server, but overall I found the food and service to be unexpectedly unpretentious. Which is why I’m now especially excited for L’Etoile’s new concept, which will make the restaurant accessible to more people—both in terms of space and price.

My second dining experience was for lunch at Johnny Delmonico’s on Thursday. My friend Lauren suggested that we check it out. I’ll admit, I was a little hesitant at first. Several years ago, just after I graduated from college, my family and I had dinner at Johnny Delmonico’s. My roommates had given it rave reviews. It was probably the most disappointing dining experiences I’ve had in Madison. My dad’s steak was overdone, and the risotto that my mom and I both ordered was unedible. But that was several years ago, so I figured I’d give it another shot. I chose the following options from the Restaurant Week menu:

Appetizer: Fried Calamari with sweet chili glaze
Entree: Chinese Chicken Salad with hoisin vinaigrette
Dessert: Chocolate Cake with vanilla ice cream

I’d say my experience at Delmonico’s was better than the last, but still pretty average. The service was decent, but the food was unremarkable. What I did enjoy was the sweet chili glaze on the fried calamari and the chocolate frosting on my cake. But the Chinese Chicken Salad was entirely too salty—it was just bathed in soy sauce.

That’s the best part of Restaurant Week—the experience helps you decide which restaurants you want to go back to for more. I think it’s safe to assume I’ll be heading back to L’Etoie. Sooner rather than later, I hope.

Earlier this month, I finished reading “Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen,” by Christopher McDougall. Armed with a highlighter and a pen, I tore through the book in just a few days. I marked any and all passages that struck a chord with me—be it because the words were informative, inspiring, humorous, or simply well said. This amounted to a text that is now fairly well underlined and highlighted. For now I’ll leave you with my favorites…

There’s something so universal about that sensation, the way running unites our two most primal impulses: fear and pleasure. We run when we’re scared, we run when we’re ecstatic, we run away from our problems and run around for a good time. p. 11

In terms of stress relief and sensual pleasure, running is what you have in your life before you have sex. The equipment and desire come factory installed; all you have to do is let ‘er rip and hang on for the ride. p. 12

If you really want to understand the Raramuri, you should have been there when this ninety-five-year-old man came hiking twenty-five miles over the mountain. Know why he could do it? Because no one every told him he couldn’t. No one ever told him he oughta be off dying somewhere in an old age home. You live up to your own expectations, man. -Micah True, p. 50

If some California hippie could go one hundred miles, how hard could it be? Besides, a normal race wouldn’t cut it; if Leadville was going to survive, it needed an event with serious holy-shit power. p. 59

Your body becomes so familiar with the cradle-rocking rhythm that you almost forget you’re moving. [Eventually,] you break through to that soft, half-levitating flow. You have to listen closely to the sound of your own breathing; be aware of how much sweat is beading on your back; make sure to treat yourself to cool water and a salty snack and ask yourself honestly and often, exactly how you feel. What could be more sensual than paying exquisite attention to your own body? -Ann Trason, p.69

Ultrarunning seemed to be an alternative universe where none of planet Earth’s rules applied: women were stronger than men; old men were stronger than youngsters; Stone Age guys in sandals were stronger than everybody. p. 79

Ultrarunners had no reason to cheat, because they had nothing to gain: no fame, no wealth, no medals. No one knew who they were, or cared who won their strange rambles through the woods. They didn’t even get prize money; all you get for winning an ultra is the same belt buckle as the guy who comes in last. p. 85

That was the real secret of the Tarahumara: they’d never forgotten what it felt like to love running. They remembered that running was mankind’s first fine art, our original act of inspired creation. Way before we were scratching pictures on caves or beating rhythms on hollow trees, we were perfecting the art of combining our breath and mind and muscles into fluid self-propulsion over wild terrain. p. 92

It wasn’t just the racing they loved; it was the thrill of exploring the brave new world of their own bodies. p. 112

When I’m out on a long run, the only thing that matters is finishing the run. For once, my brain isn’t going blehblehbleh all the time. Everything quiets down, and the only thing going on is pure flow. It’s just me and the movement and the motion. That’s what I love—just being a barbarian, running through woods -Jenn Shelton, p. 149

You don’t stop running because you get old. You get old because you stop running. -Jack Kirk, p. 202

Name any other athletic endeavor where sixty-four-year-olds are competing with nineteen-year-olds. Swimming? Boxing? Not even close. There’s something really weird about us humans; we’re not only really good at endurance running; we’re really good at it for a remarkably long time. -Dr. Dennis Bramble, p. 240

Just move your legs. Because if you don’t think you were born to run, you’re not only denying history. You’re denying who you are. -Dr. Dennis Bramble, p. 244

The worst thing you can give a runner midrace is false hope. What causes you to tense up is the unexpected; but as long as you know what you’re in for, you can relax and chip away at the job. p. 267

I’d get up at four-thirty in the morning, run twenty miles, and it would be a beautiful thing. Then I’d work all day and want to feel that way again. So I’d go home, drink a beer, eat some beans, and run some more. -Micah True, p. 279

I don’t want anyone to do anything except come run, party, dance, eat, and hang with us. Running isn’t about making people buy stuff. Running should be free, man. -Micah True, p. 287

Sneeze. Cough. Cough. Drip. Blow. Cough. Cough.

That would be me with a severe head cold. Eight days and counting.

My mom worries I have the swine flu.

I do not.

But I have spent countless hours over the last week sipping tea, laying on the couch, sleeping, reading, and sucking on cough drops. All in an effort to get healthy. And to run again. Yet I remain sick.

And to add insult to injury, I had a dentist’s appointment earlier today. To have three cavities filled. Yep.  Not just one or two, but three. Because apparently I am the only 28 year-old who still gets cavities.

This conjures memories of growing up with my brother, Kelly, who never brushed his teeth. Seriously. As the responsible older sister I’ve always been, I brushed and flossed diligently. Religiously. Yet, when it came time for our regular dental appointments, I was always the one with cavities.

But I actually brush, dammit. Unlike my stupid little brother!

You may just be prone to them, the dentists always delicately advised.

Meanwhile, my brother (that little bastard) always came out of those appointments scotch clean, sporting a little devilish grin to rub it all in. Still makes me mad to this day.

And we won’t even talk about the braces my pubescent, pimple-faced, greasy-banged, hairy upper lipped (read: ugly) self endured during middle school. While my brother of course remained metal-free with teeth that were perfect-in-every-way.

Oh. Why me?!

Over the last few weeks, I’ve been working to put together my race plans for 2010. I have a trusty spreadsheet that I use every year to help organize myself. I insert the name of  each race, type of race, date of race, date by which I need to register (before any kind of fee bump), registration fee, and Web site. That way I don’t miss any important deadlines. 

But more importantly, the spreadsheet helps to me to keep my budget in line. Because it’s always frightening when I “AutoSum” the registration fee column. As much as I try to space out my registrations, that bottom line figure is always tough to swallow. Last year’s registrations totaled well over $1000 (and that’s not counting all of the other many expenses associated with racing—e.g., trip to Kona, equipment and gear, bike maintenance, nutrition, etc.). The spreadsheets also helps me determine how current entry fees compare to previous years. For example, this year’s Door County half-ironman early registration fee increased by a staggering $30. In one year. In comparison, this year’s Dairyland Dare increased by a mere dollar. Quite obviously I am a huge Exel nerd. I like to analyze these kind of things.

So anyways, following is my plan for 2010. Although I’ll elaborate on my goals a bit more in future posts, I’ll tell you now that one of my biggest goals this year is to run my first ultramaraton (either a 50k, or preferably, a 50-mile race) and follow in my brother’s footsteps, so to speak. I haven’t quite settled on a race, though. I’m considering the Door County Fall 50 in October, but I’d also love to run something with my brother. So that’s the only race that is TBD. The others on the list are pretty much finalized. But I’d also like to add a few more running races to the mix—maybe another full and half marathon. We’ll see.

Mar. 6: Point Bock Run (5-mile)
May 30: Madison Marathon (marathon)
Jun. 13: Capitol View Triathlon (olympic triathlon)
Jul. 18: Door County Triathlon (half-ironman triathlon)
Aug. 1: Ripon Medical Center Triathlon (long-course triathlon)
Aug. 14: Dairyland Dare (200k cycling)
Sep. 12: Ironman Wisconsin (ironman triathlon)
Oct. 23: Door County Fall 50 (ultra-marathon)

Roasted Clementine and Chocolate Tart with a Macadamia Nut Crust
From In the Sweet Kitchen: The Definitive Baker’s Companion, by Regan Daley

One of the recipes I used for last week’s iron chef dinner came from a new cookbook my brother gave me for Christmas. It’s called In the Sweet Kitchen: The Definitive Baker’s Companion. The book is cholkfull of helpful baking tips and countless recipes for sweet treats. I spent some time during the holidays leisurely leafing through the recipes. With the clementine iron chef dinner on the horizon, I was of course very excited to stumble upon a recipe for Roasted Clementine Tart.

This recipe was certainly the most time intensive of those I chose to make for the iron chef dinner, but it was one of my favorites. I loved the combination of chocolate and orange. The chocolate ganache was sinfully rich and creamy, and the macadamia nut crust only sealed the deal. This is a great recipe for the fleeting Clementine season. Enjoy!

Macadamia Nut Crust:
1 (10 1/2-or 11-inch) Rich Nut tart shell, pg. 657, made with macadamia nuts, pre-baked and cooled (let me know if you’d like the crust recipe. You can also search for it pretty easily online.)

Roasted Clementines:
10 medium-sized clementine oranges (also called mandarins), washed and dried, but not peeled
1 cup freshly squeezed orange juice
1 to 2 tbsp. Grand Marnier or other orange liqueur, optional
3 tbsp. plus 1/2 cup dark brown sugar, lightly packed

Chocolate Ganache:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream (36%)

1. Preheat the oven to 325 degrees. With a sharp knife slice the clementines crosswise into very thin rounds, discarding the stem and flower ends. Lay the slices overlapping in the bottom of a 9 x 13-inch glass baking dish. Pour the orange juice and Grand Marnier over the clementines and sprinkle them with 3 tbsp. brown sugar. Cover the dish with aluminum foil and roast in the center of the oven for 60 to 70 minutes, or until the peels are tender when pierced with the tip of a knife.

2. Increase the temperature to 375 degrees. Uncover the dish and sprinkle with clementines with the remaining 1/2 cup brown sugar. Return to the oven for another 30 minutes, or until the liquid has become syrupy and the oranges have begun to caramelize. Lightly cover the baking dish and allow the clementines to cool to a room temperature. (may be prepared up to 3 days in advance and stored, well covered, at room temperature.)

3. To make the ganache, place the chopped chocolate in a medium-sized bowl. Bring the cream just to the simmer over medium-high heat, watching closely to see that it does not boil. Immediately pour the hot cream over the chocolate and stir until thoroughly combined. Allow the ganache to cool until it has the consistency of a soft icing, then spread it evenly over the bottom of the tart shell.

4. Once the start shell has been lined with the ganache, lay the clementine slices over the chocolate in an overlapping circular pattern. Scrape the syrup from the bottom of the baking dish with a rubber spatula and spoon this liquid over the clementines. The finished tart may be assembled up to 1 day before serving and stored, lightly covered, at room temperature.