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FBF Sourdough Bread

I gave this sourdough bread another whirl. This time I made it in my dutch oven. I baked it with the lid on and then pulled the lid off for about 15 minutes or so at the end. It had great flavor. Sorry I forgot to take a picture of it cut. Look at those beautiful bubbles. I let it rise overnight about 10 hours. I really must get a better razor to slash the top! I think it worked much better in the dutch oven.

Chilled Coconut Corn Soup

Truth be told (like I'm going to lie?? What is with that saying? Other times I'm lying?) I'm not sure about that this one. It was good, refreshing but a little too thick. I think it needs to be thinned a little.

Chilled Coconut Corn Soup (Adapted from Epicurious)

2T coconut oil
1 onion, finely chopped
1 1/2 t chopped ginger
1/4 t tumeric
6 ears corn, kernals removed,  cobs reserved
1 potato, cubed
14 oz coconut milk
1t lime zest
1 1/2 c water 
2 T lime juice
salt/pepper
Cilantro or parsley garnish

In a large pot heat oil, onion, ginger, tumeric and salt until onion is translucent (10 minutes - at least). Break corn cobs (if necessary) and add to pot with corn, potato, coconut milk, lime zest, and water. Bring to boil and lower to simmer. Cook about 20-25 minutes or until potato is tender.

Discard corn cobs. Puree soup until smooth. Add salt/pepper. Let cool and chill for 2 hours. Serve with lime juice and garnish with parsley or cilantro. (Take the chill off by heating s…

Clams & Pasta on the Grill

I know I've been a bit MIA lately. It's not that I haven't been eating or cooking.  I've been busy. I went to California twice for work related things. I have to report on that too. I had some fantastic meals there. But until I get to that (if ever)...

I thought I might be able to get a little smokey-ness into the clams if I used the grill to cook my clam sauce. I'm not sure that it really worked but it did come out delicious.

1 T butter
1 shallot, minced
4 clove garlic, whole
2 dozen small clams*
1 - 1/2 c white wine
salt/pepper

1lb linguine
2 T parsley, chopped
Parmesan cheese

Start to cook pasta in boiing salted water. Place cast iron dutch oven on grill (or on stove top). Let it heat up a little and then add the butter. When it's almost melted add shallots, garlic, and a good pinch of salt.  Cook until fragrant. Add clams and pour enough wine so that the clams are almost covered. Close lid of grill or cover with pot lid. Let cook about 3-4 minutes. Take a …

Fresh Corn Carbonara

I was a little hesitant with this one but O' Ye of Little Faith was this so fresh tasting. It was the perfect summery fresh dinner (except for the boiling the hot water and heating up the whole kitchen part).

Fresh Corn Carbonara (Adapted from Epicurious)

1 lb pasta (something long and stringy)
6 slices thick cut bacon, cut into small pieces
4 ears of corn removed from cobs - cobs reserved
1/2 c heavy cream
1/2 c Parmesan cheese
1/2 c basil
pepper

Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon.  Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta water to thin…

Hot Fudge Sauce

Why is this the best? Because it makes a whole 2 cups and you can always have hot fudge sauce at the ready - that's why it's the best!

Hot Fudge Sauce (Adapted from Smitten Kitchen)

2 T butter
2/3 c heavy cream
1/4 c brown sugar
1/4 c cocoa powder
1/4 t sea salt
6 oz bittersweet chocolate chopped
1 t vanilla

Combine butter, crea, brown sugar, cocoa, and salt in a small saucepan over medium heat. Bring to a simmer. Simmer for 3-5 minutes on low. Sitr in chocolate until smooth. Add vanilla.

Serve over ice cream. Store remainder in a jar in the refrigerator. Once it's set all you have to do is spoon out a bit and pop it into the microwave for a few seconds and you're ready to go  (Or just take a nice spoonful when no ones looking - insert directly into mouth. I won't tell)

Salted Honey Ice Cream

I could not wait to eat this ice cream. It sounded so good and guess what it turned out so good too.

Salted Honey Ice Cream (Adapted from A Cozy Kitchen)

1/2 c honey (I used wildflower)
1t salt
1 c milk
2 T sugar
4 egg yolks
1 c heavy cream

Heat honey over medium-low heat in a small saucepan. Stir in salt until dissolved. Set aside. In a saucepan heat milk and sugar until it reaches a simmer. Remove from heat. While milk is heating whisk yolks in a small bowl. Add 1/4 c of hot milk into yolks whisking constantly. Pour yolk/milk mixture back into saucepan and heat constantly stirring until mixture reaches 170-175 degrees. Sieve mixture into a bowl and place bowl in ice bath. Stir in honey mixture and then add heavy cream. Stir until cooled. Place in container and chill for several hours - ideally overnight. Give a quick whisk before churning in your ice cream maker according to directions.

If you want to see how to make absolutely the BEST chocolate sauce - check back soon!

Hard Boiled Eggs?

Are they still hard boiled eggs if the water isn't boiled? Or would you call them Sous Vide hard eggs? Well I guess this is really just a philosphical question. The end result is that you get an egg with a nice firm, but fluffly and perfect yolk center and a lovely white. It was simple enough.

Sous Vide Eggs

Eggs

Heat water to 195. Gently add eggs. Cook for 20 minutes. Remove eggs and place in ice water.  Crack shells and place back in water for a few seconds to easily remove shells.

Easy peasy. Yes you can have hard boiled eggs in less time by cooking them the traditional way, but will they be cooked perfectly - maybe yes, maybe no. I 'd rather go with the sure thing and use the Sous Vide.

And yes I know I've been slacking. It's the summer and I've been crazy busy. I've been cooking, just not posting.

Chocolate Macroon Cake

OK don't get me wrong this cake was moist, chocolately, but the ganache was definitely not as represented in the original recipe. It did not get creamy and look like frosting. Quite frankly I'm not sure how it would ever look like that given the ingredients.

Chocolate Macaroon Cake (Adapted from Bon Appetit)

1 c coconut oil
1/4 c cocoa powder, plus extra for pan
5 oz ground almonds (almond meal)
8 oz semisweet or bittersweet chocolate, coarsely chopped
1 t kosher salt
1/2 c coconut (I used sweetened)
6 eggs
1/2 c sugar
1/2 c brown sugar
2 t vanilla

Ganache
4 oz semisweet or bittersweet chocolate
1 T agave
pinch Kosher salt
1/2 c unsweetened coconut milk

Line a 10" springform pan with parchment and grease sides.  Dust with cocoa powder. Heat chocolate, coconut oil in a small saucepan. Remove from heat and let cool. In a bowl mix together almond meal, cocoa powder, coconut, and salt together; set aside. Beat eggs with whisk attachment until well combined. Add sugar and va…

Chicken Hand Pies

I'm on the constant quest for delicious hand pies, cornish pasty, or whatever you want to call them.

Chicken Hand Pies (Adapted from Cooking Light)

14 oz white whole-wheat flour + 2T
salt/pepper
1 t baking powder
10 T ice cold water
2/3 c olive oil + 2T
1 1/2 lb ground chicken or turkey
4oz haricot verts, cut into 1/4" pieces
3/4 c carrot, finely chopped
1 T thyme
1T minced garlic

1 1/2 c chicken stock
1/2 c thawed peas
salt/pepper
1 egg, beaten with 1t water

Place flour,  1t salt, and baking powder in a food processor. Pulse until combined. Stir together ice water and flour. With food processor running, slowly pour oil/water mixture down the chute. Mix until combined. Turn dough out onto board, knead 1 minute. Place in plastic wrap and refrigerate 30 minutes.

Heat 1T oil in skillet add chicken, breaking up and cook until no longer pink. Remove from skillet. Wipe skillet clean with paper towel. Heat oil add, haricot verts, carrot and thyme. Saute until tender. Add garlic and…

Sweet Potato Crust Frittata

This recipe was quite interesting to me because as much as I try with crust, either they come out really good or really bad. The taste is fine; it's usually shrinkage or the fluting that I struggle with. This appealed to me because it's seemed like it would be rather healthy. With all that said did it taste good - yes. Was it a quiche - I would say no. It reminded me more of a frittata. Is this a bad thing - no not necessarily, unless you were expecting a quiche. I did change up some of the recipe - they wanted you to use 4 eggs and 2 whites. I wasn't making ice cream so I didn't have a use for the extra yolks. I decided to just add them into the mix.


Sweet Potato Crust Quiche Frittata(Adapted from Cooking Light)

2 medium sweet potatoes*
spray oil
1t olive oil
1 clove garlic minced
1 5-oz baby spinach
1/2 t nutmeg
1/2 cup milk
salt/pepper
1/4 teaspoon crushed red pepper
6  eggs

2 oz goat cheese, crumbled

Peel and slice the sweet potato. Using a mandoline, make 1/8&q…

Ginger Molasses Cake

The ginger in this cake is no joke. When I saw 4 oz I thought that was an awful lot of fresh ginger. Boy am I glad I went with my instincts and cut this in half. I used 2 oz and that was more than plenty. Fresh ginger can really pack a wallop and this one did. The cake was very moist and stayed fresh.

Ginger Molasses Cake (Adapted from Ready for Desserts)

2 oz fresh ginger, peeled and minced
1 c molasses
1 c sugar
1 c canola oil
2 1/2 c flour
1 t cinnamon
1/2 t ground cloves
1/2 t ground black pepper
1 c boiling water
2t baking soda
2 eggs

Butter the bottom and sides of a 9" pan and fit with a round of parchment on the bottom. In a large bowl, mix molasses, sugar, and oil. In a separate bowl whisk flour, cinnamon, cloves and pepper together. Add baking soda to boiling water. Add to the molasses mixture and then stir in ginger. Sift in the flour mixture. Whisking to combine. Add eggs until blended. Pour into pan. Bake 350 for 1 hour or until toothpick inserted comes out clean. C…

Fresh Herb Storage

I found some nifty ways to store fresh herbs. It is so simple but really keeps store-bought herbs fresh longer. For basil: fold a paper towel in half and dampen with water. Put it on top of the basil and seal the container. Store at room temperature. Do not refrigerate.

For Cilantro and Parsley the best thing to do is to treat them like flowers in a vase then refrigerate.

Tahini Brownies

I'm not a peanut butter fan at all. I just don't get it. Maybe it was all those peanut butter and jelly sandwiches as a I child? However, I do understand that that people are crazy for the combination of peanut butter and chocolate (I believe there are these things called Reece's peanut butter cups that people go nuts over?? I don't know). However, I must admit I was intrigued by using Tahini with brownies. Luckily, I had just enough Tahini in the house to give this a try for a last minute invite to a party.

Tahini Brownies (Adapted from Milk Street*)

4T butter
4oz bittersweet chocolate, chopped
3T cocoa powder
3 eggs
1c sugar
1T vanilla
1t salt
3/4 c Tahini
1/2 c flour

Line an 8-inch square pan with foil. In a saucepan melt butter. Remove from heat and add chocolate and cocoa and stir until melted. Set aside. In a large bowl whisk together eggs, sugar, vanilla, and salt. Whisk in Tahini. Gently fold in flour. Measure out 1/2 c of the mixture and set aside. Add choco…

Corn, Tomato, and Basil Salad

I know you are supposed to use heirloom tomatoes in this recipe, but sometimes you just need to use some grape tomatoes because the season hasn't really started and you are just waiting for some nice tomatoes but have to make due.

Corn, Tomato and Basil Salad (Adapted from Cooking Light)

2 large heirloom tomatoes, diced or 1 pt grape tomatoes quartered
salt/pepper
1/3 c olive oil
1 T soy sauce
1 T white miso
3T white balsamic vinegar
1 shallot
2 c fresh corn
basil leaves, torn
parsley, chopped
1/4 c shaved Parmesan

Sprinkle tomatoes with salt/pepper set aside. Whisk soy sauce, miso, vinegar, and shallot. Slowly drizzle in olive oil until emulsified. In a bowl combine corn, basil, and parsley. Toss in tomatoes and gently toss in dressing. Top with Parmesan.

I know, I know the Parmesan is missing in the picture. I made this ahead for a barbecue and took the photo. I forgot to snap a pic when before I served it with the Parmesan (So I'm politely saying - you're lucky you g…

Overnight Oats

Yeah, I know I'm a little late to the party on this one. I thought it was just another one of those fad things (I'm talking to you #putaneggonit). However, I found that I do actually like this - such is the way of avocado toast. So here goes my compilation of overnight oats recipes:

Overnight Oats (Adapted from everywhere - where haven't I been?)

2/3 c milk (soy, cow, almond - your choice)
1T maple syrup
1/4 t vanilla
1/4 t cinnamon
1/2 c rolled oats
1/4 c raisins, cranberries, or other dried fruit
1t chia seets
1t flaxseed
pinch of salt

Mix milk, maple syrup, vanilla, and cinnamon in your hipster jar*. Add the remaining ingredients and mix. Screw lid on and refrigerate overnight.

I thought I was not going to like the oats cold but they were actually rather nice and I think they would be great on a hot summer morning. Although in the cold winter, I do think there might be a slight heating to take the chill off happening.

So yes I guess I see more overnight oats in my fu…

Quick Pasta with Tomatoes

I needed dinner and I needed it fast. I had some lovely pancetta and some grape tomatoes and magic happened.

Quick Pasta with Tomatoes

3-4 oz pancetta, chopped
4 garlic cloves, minced
1 pt grape tomatoes, quartered
handful of basil
salt/pepper
1lb pasta
water from pasta

While pasta is cooking, place pancetta in a large skillet and heat until slightly browned. Add garlic and cook until fragrant. Add tomatoes and basil. Cook until tomatoes start to soften. Drain pasta and reserve some of the pasta water. Add pasta and about 1c of water to pancetta/tomato mixture. Add pepper and salt to taste (be sure to taste the pancetta might be salty). Add additional water until reaches desired consistency.


I wouldn't even call this a recipe. It's more like throwing together a few ingredients that you probably have on hand into a skillet and serving. Feel free to add some Parmesan Cheese.  I had to skimp a bit on the basil as I didn't have that much, but it was still delicious.

Chocolate Idiot Cake

I recently bought David Lebovitz's Ready for Dessert and have been itching to make something from it for a while. He explains that he needed to create cake to an idiot proof cake but used a nicer name and decided to called it Chocolate Orbit Cake. I much prefer the former than the latter since I was feeling rather stupid today due to a head cold.

Chocolate Idiot Cake (Adapted from David Lebovitz)

12 oz chocolate (bittersweet or semisweet) chopped
1 c butter (2 sticks)
6 eggs
1 c sugar
1t vanilla

Grease a 9" springform pan and cover the outside with foil. Set aside. Heat chocolate and butter in 10-second bursts in the microwave or over a double boiler. Set aside. Whisk eggs, sugar, and vanilla in a separate bowl. Whisk in chocolate. Pour into springform pan. Cover with foil. Place in a roasting pan. Pour warm water into roasting pan until it reaches half-way up the springform pan. Bake at 350 1hr 15 min or until just set. (When you touch the center, your finger should come aw…

Sunken Again

As you can see I still haven't given up on this recipe. It still tastes good but still sinks. I tried to use buttermilk instead of sour cream. Remember, I did try it in the mini-pans and they worked better. I forgot to try it this time using chilled egg and butter. Oh well, chocolate cake again it is.

Vodka Grasshopper

Thank you, Mr. Boston, for yet another inspirational cocktail.

Vodka Grasshopper (adapted from Mr. Boston)

1oz creme de menthe
1oz creme de cocoa
1oz vodka
2T heavy cream
dash of mint bitters (optional)

Shake well over ice and strain.

This appears in both the old and newer versions of Mr. Boston. It is such an old-timey drink. The dash of mint bitters gives it the slight green color. The bitters are purely optional. The Sous Chef is a bit bitters mad so we have many different flavors hanging around and thought this might be a nice addition to this drink.

This was tasty but I think I prefer a mudslide with a splash of creme de menthe (recipe forthcoming). But then again chocolate is my thing! I do like mint so this does make a refreshing change.

It's a Boy!

Maybe it's not a boy? Either way my knife has a great new addition. A paring knife. I did not think that I needed a new paring knife but then Misen sent a survey about how I liked the chef's knife. They gave me 20% off any purchase just for answering a few questions about a knife I love. So why not? This baby is sharp, efficient, and comfortable to use.

FYI: I still have not made any decisions about sharpening. I've just been honing the chef's knife and so far so good.

Date & Walnut in Bacon

Sorry there are no pictures for this recipe. I was very delinquent. They're really easy to make. They actually don't look so impressive anyway but they have that savory/sweet thing going on - yum!

Date & Walnut in Bacon

24 dates, pitted
24 walnuts
24 slices of bacon
toothpicks

Insert walnut into date. Wrap with slice of bacon and secure with toothpicks. Place on baking sheet. Bake at 350 for about 20 minutes or until bacon is crisp. You might need to pour off some of the fat. Serve warm or at room temperature.

Note: that these are very loose quantities. I usually go by how many dates come in the package and go from there (or until the bacon is used up).

You might be tempted to go with less than a full slice of bacon. DO NOT! The bacon shrinks and it will be skimpy - trust me.

These are great made ahead and reheated.

Easter 2017

OK - so I'm a bit late with this post. House guests and all that...

Now that I have your attention, here's what was on the menu this year:

Kielbasi & Sauerkraut *
Oatmeal Clafoutis
French Toast **
Potato Kugel
Irish Oatmeal Salad
Roasted Vegetable Galette
Savory Bread Pudding
Leek & Ricotta Frittata
Date & Walnuts in bacon***
Chocolate Mousse Cake


By the way I have received 3 Michelin Stars for Easter Dinner. I'm not quite sure that this is official but...

*This time juniper berries and caraway seeds were included in the ferment
**I was daring and used Brioche instead of potato bread - it was excellent
***No pics and no postings. I will have to post the recipe without the pics.

Carrot & Potato Soup

I can be such a sucker for soup. Some days you just need soup. Nothing else will warm you up. A nice cuppa tea might work for a little while, but soup has the sustaining power.

Carrot & Potato Soup (Adapted from Ciao Italia)

3 leeks, chopped
olive oil
3 1/2 c vegetable stock
1 bay leaf
4 medium carrots, grated
2 potatoes, grated
pinch cinnamon
lemon zest
lemon juice
splash of white balsamic vinegar (optional)
Salt/Pepper

Saute leek with salt in olive oil until softened. Add stock and bay leaf. Bring stock to boil. Add the carrots and potato and cook until softened (about 7-10 minutes). Discard bay leaf. Puree soup until smooth. Stir in cinnamon, lemon zest, and lemon juice (and balsamic if using).

I added a little white balsamic vinegar. I found the lemon juice added some flavor but not enough. It needed a little more acid. This soup cooks so quickly because the potato and carrot are grated. Yes, you might have to pull that food processor out, but how else can you have soup in a…

Tomato Kugel?

Yes, we break the rules here. This technically is not a Flash Back Friday (FBF) because I've added in a few more ingredients - so does that make it Alternative Tuesday?

To the Potato Kugel recipe, I added oregano, basil, garlic, and 1 pint of grape tomatoes that were quartered.  Magic happens in the oven and you get a Tomato Kugel.

Chocolate Mousse

At first, I was not impressed with this recipe. I thought the egg whites didn't rise whisk up that meringue-y. It didn't look that impressive. I tasted it and it was OK. The second time I tasted it, I thought hmm better. By the third taste, I was sold. What first attracted me to this recipe was that it said you could make it up to a week in advance (like chocolate would have a chance to last a week in my house -HAH!)

Chocolate Mousse (Adapted from Epicurious)

10 oz 70% bittersweet chocolate, chopped*
1/2 t salt
1 t vanilla
2 c heavy cream
3 egg whites**
1 c confectioner's sugar, sifted

Place chocolate in bowl, and sprinkle with salt and add vanilla. Set aside. In a saucepan heat heavy cream to just simmering. Pour over chocolate and stir until the chocolate melts and is a smooth glossy texture.  Set aside to cool.

In a large bowl whisk egg whites on highest speed until frothy. Continue until soft peaks form. Add sugar 1T at a time until stiff peaks form. It should be smoot…

Butterscotch Pudding

I had leftover egg yolks* (and you know how I hate to have leftover whites or yolks) so I was on a quest to find a use for them. I had to adapt because most of the pudding recipes I found wanted either 6 yolks (if I went with this, then I would have extra whites - it could never end!) or whole eggs. So off adapting I went...

Butterscotch Pudding (Adapted from David Lebovitz)

4T butter
1 c brown sugar
3/4 t salt
3 T cornstarch
2 1/2 c milk
3 egg yolks
2 t whiskey or bourbon
1 t vanilla

Whisk together in a small bowl cornstarch with 1/4 c milk until smooth. Then whisk in egg yolks.  Set aside. Melt butter in sauce pan and add brown sugar and salt. Stir until sugar is well moistened. Remove from heat. Gradually pour in remaining milk to butter/sugar mixture - whisking non-stop. Whisk in cornstarch mixture. Return to heat and bring to a boil, whisking frequently. Once it begins to bubble, reduce heat to low and simmer for 1 minute (or until the pudding thickens to the consistency of hot …

FBF - Sourdough Pizza

I used this recipe again except instead of using a pizza pan I used my new cast iron round griddle. I greased it with a little olive oil. It slide out of the pan like a charm. The crust was nicely browned. This round griddle is certainly a keeper. I had hesitated buying it because I wasn't sure I would use is since I already have a square griddle (which is great for grilled cheese and pancakes). I'm starting to think I might need to get rid of the square griddle and just keep the round one?

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it?

Waffled Hash Browns (Adapted from Cooking Light)

1 1/2 lb russet potato (shredded)
salt/pepper to taste
1/4 t garlic powder
1 1/2T butter, melted

Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown.
I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one. I guess you…

The Grappa Report

Once upon a time, we made Limoncello. We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work.

So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello.

We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results:

Star Anise - was the most successful. It mellowed its sharpness.  Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. Then the Grappa began to color a pretty shade. The bluebe…

FBF - Not Dry Irish Soda Bread

I thought this would be an appropriate FBF (Flash Back Friday) since today is St. Patrick's Day. I promise you that this is Not Dry Irish Soda Bread. I know, I know everyone says theirs is not dry. But the secret here is sour cream. This time I used my cast iron skillet instead of my cast iron dutch oven. It took a little less than an hour, as I think it is slightly larger than my dutchie. I used golden raisins and regular raisins. I did a slightly different take on this recipe here.

Seedy Oat Crackers

I've been wanting to make these for a while. First I didn't have the chia and sunflower seeds. Then I foolishly assumed I had raw pumpkin seeds in the cabinet - NOT. So it took a little while to finally get them done. They were worth the wait.

Seedy Oat Crackers (Adpated from BonAppetit)

1 c old fashioned oats
3/4 c pumpkin seeds (raw)
1/3 c sunflower seeds (raw)
1/3 c sesame seeds
3T chia seeds
3T poppy seeds
3T flaxseed
1t salt (kosher)
4t canola oil
2T maple syrup
3/4 c water

Mix all ingredients in a bowl and toss to coat. Let sit 10 minutes. Form a ball (mine wasn't much of a ball). Place on a baking sheet lined with parchment. Place another sheet of parchment on top. Roll out to about 1/8" thick. Remove top layer of parchment and bake for 15-20 minutes at 350 until the edges are browned. Remove from oven and carefully turn cracker over. I found it easier to flip it onto another baking sheet lined with parchment. Bake for an additional 15-20 minutes until edges a…

Millionaire's Shortbread

I have to admit I never heard of Millionaire's Shortbread before. To me, this is just a bar cookie. OK not "just" a bar cookie. Quite a good bar cookie. There's a lot of flavor packed in there (also a lot of butter). I will be definitely making this again.

Millionaire's Shortbread (Adapted from Cook's Illustrated)

Crust:
2 1/2 c flour
1/2 c sugar
3/4 t salt
2 sticks butter (16 T), melted
1t vanilla

Filling:
14 oz sweetened condensed milk
1 c brown sugar
1/2 c heavy cream
1/2 c corn syrup
1 stick butter (8T)
1/2 t salt

Topping:
8 oz bittersweet chocolate (separated 6 oz and 2 oz)

Line a 13x9 pan with aluminum foil. Set aside. Combine flour sugar, salt, butter, and vanilla. Spread evenly in the foil-lined pan. Pierce the dough at 1 inch intervals with a fork. Bake at 350 for 25-30 minutes, until lightly brown. Place on cooling rack and press entire surface down firmly using a spatula (I did not find that mine had that much of a rise that it needed this, but I d…

Pasta in Clam Sauce

I'm going to let you in on a secret - don't be horrified but sometimes I use canned clams (GASP!). If you buy good quality canned clams, they can be quite good.

Pasta in Clam Sauce

1lb Pasta
3 cloves garlic, minced
3T olive oil (additional for drizzle on top)
1/2 c white wine
8oz canned clams and juice
1/4 c chopped parsley
salt/pepper
Lemon wedge
Bread for dipping

Add garlic and olive oil to a saucepan. Heat garlic until fragrant. Add wine and simmer for 1-2 minutes. Add clams and cook until heated through. Add parsley, salt/pepper, and squeezed lemon wedge. Serve over pasta. Drizzle with olive oil.

This comes together so quickly and I think the best part is sopping up the liquid with the bread.  Just make sure you buy good quality canned clams.



Shredded Butternut Squash

This recipe will make you slap yourself on the forehead and say "why didn't I think of that." It should be called Shredded Butternut Squash - DUH!

Butternut squash is so delicious but it just takes so darn long to cook. The peeling can be a pain but the most tedious part I find is the actual cooking. Well, that was until I saw Sara Moulton cooking it on her PBS show. It almost looks like rice with saffron.

Shredded Butternut Squash (Adapted from Sara Moulton)

1 medium butternut squash
2 shallots, finely chopped
2 T olive oil
6 mint leaves, shredded
1/3 c pistachios, chopped
4 dates, chopped
salt/pepper
3 T lemon juice

Peel the squash and grate it in the food processor (or by hand - which will take longer!). Set aside. Saute shallots in olive oil for about 1 minute. Add squash and cook on medium-high heat. Stirring for about 3 minutes or until squash is tender. You will find the texture changes when it is done. Stir in mint, pistachio, dates, salt/pepper, and lemon juice.…

Rotisserie Chicken vs Faux-tisserie Chicken

I know I've disappeared for a while. February has been a bit crazy. I've been cooking - visiting old favorites like pierogies, sourdough chocolate waffles, and potato kugel and tested a few not so good new ones.  I also have another batch of sauerkraut fermenting. So things have been busy. I think I've been a little lazy about posting. But I promise you this one was worth the wait (were you really waiting??).


Faux-tisserie Chicken (Adapted from BonAppetit)

2 t fennel seeds
1/4 t red pepper flakes*
2 T majoram, and 4 sprigs
2T thyme, and 4 sprigs
1T salt
1/2 t pepper
3T olive oil
about 3lb whole chicken
1 lemon, quartered
1 head garlic, halved
Grind fennel and pepper in a mortar and pestle. Combine with other herbs, salt/pepper and olive oil. Rub chicken inside and out with the spice mixture. Stuff lemon, garlic, marjoram, and thyme sprigs into the chicken. Place on rimmed baking dish and cook for 3 hours at 300. Baste chicken every hour, until tender and browned.

This chic…