Kate's February Recipe: Salty & Sweet

 

After reading my sister's tales of crumbly cookies, I decided to use half Skippy and half Better'n Peanut Butter as it is sticky and fake. It tastes like sweater, runnier peanut butter, I have no idea why I bought it. Anyway, the cookies turned out gooey and good, not as good as full peanut butter cookies, but almost. 

 

The hot chocolate was worse as I accidentally let the milk boil, so we each had about 1/8 a cup of it, but it was good and really chocolately. I didn't taste the salt at all, or the vanilla. Did you?

PlumpJack Granola

 

I made the PlumpJack Granola featured in this article .

It is delicious!  It tastes like crumbled cookies, as it should given the butter.  I made the following adjustments:

* Cut it in half

* Used Agave syrup instead of corn syrup

* Used sliced almonds as that is what I had on hand

* Used dried cherries as I like the almond/cherry combo; used slightly less than called for

A few other comments:

 

Don't skip the millet, as it adds a nice crunch.  You can buy it in the bulk section at WF, so you don't have to invest in a big bag if you don't think you'll use it again.

 

Next time I make this, I think I would try cutting down on some the sweeteners and butter.  This mix made the granola pretty soggy for a bit.  I think it might be because of the Agave.  However, I think a little less sweet and buttery would still turn out well.

Jalisco Flower

Everyone knows I love tequila, but in this recipe I swear you cannot even taste it (despite me adding more than called for even!). Elderflower is an amazing liquor and we should all use it more, it reminds me of some of the drinks I've had at the Violet Hour in Chicago. After making these, we went out and I had a drink made with Elderflower, vodka and cucumber that was refreshing and I hope to mimic it at home soon. I think the huge bottle I bought will not go to waste!

 

Jalisco Flower - Bon Appetit

This sophisticated favorite from Vincenzo Marianella at Copa d'Oro in Santa Monica is as pretty as it is delicious. Learn more about this refreshing drink and others with our summer fizz cocktail story.

makes 2

Recipe by Vincenzo Marianella

August 2009

Ingredients

• 1/4 cup fresh ruby red grapefruit juice
• 3 tablespoons St-Germain (elderflower liqueur)
• 2 tablespoons blanco tequila
• Ice cubes
• Chilled brut Champagne
• Grapefruit peel twists

Preparation

• Combine first 3 ingredients in cocktail shaker; fill with ice. Cover and shake vigorously 20 times. Strain into 2 flutes. Top each with Champagne. Garnish with grapefruit twists.
  
   

Tuna-and-White Bean Salad with Herb-Caper Pesto

Even if you don't dig on canned tuna, you might like the herb pesto from this Food & Wine recipe. I bought two cans of oil-packed, Italian tuna and used one can of the regular stuff: You really can tell the difference. I added spinach to this instead of endive (shocker, I know, I know) and then put a ton of spinach underneath when I packed it in tupper ware, which was helpful to soak up all the oil.

This is very salty, I would even tone down the 1/4 cup of capers. Tasty though!

Smoky Greens and Beans

This Bon App recipe was interesting and I would likely make it again. I used collard greens which I don't have much experience with, and next time I would choose at least one other green, or mix a few together. If you don't add cheese at the end, this is vegan. I was shocked at how much my roommate (ha!) liked it, and how easy it was to prepare.

Cold Sesame Noodles with Chix / Tofu and Cucumbers

This Cooking Light recipe was easy and different. I used Tofu as I am getting tired of poultry (Kate, are you proud or WHAT?!) and it was devoured by a non-Tofu eater (El), so I feel good about that. I also used Soba noodles instead of Udon as that is what I had and I like that they are gluten free. Also, don't forget the peanuts, they really make a difference.

Frosted Pumpkin Cake

I made this Cooking Light recipe, but modified it and tried to make it in to cupcake / muffins. I brought these to work today and they were eaten quickly. I think if you ate them without the frosting it would be more obvious that they are "healthy" so don't skimp on the frosting!

 

I think if I were to make it again I would make it like a normal loaf of bread, not in the muffin form. Yum.

Kate's February Recipe #1 - Peanut butter cookies

 

These peanut butter cookies turned out better than expected, but I found them to be best the next day, which is rare for cookies. I am a huge fan of natural peanut butter so I almost used that instead of the gross store-bought filler brand, but since the recipe was so specific, I used Jif. 

I didn't have any eggs though, so I used a vegan substitute: 3 tablespoons ground flax seed and 2.5 tablespoons water, mixed:

I reduced the amount of white sugar and think they still tasted sweet enough. When I removed the cookies from the oven they were a bit crumbly and broke apart and I wondered if it was because I didn't use a real egg, but since the same thing happened to Kate, I'm guessing it's just cookies. We each had one and thought they were okay. The next day though, with a big pinch of sea salt on top, they were delicious. I know these would be even better with a chuck of chocolate added to the top of each one.

 

Kate's February Recipe: Update

The Decadent Hot Cocoa:
I liked this and it was easy enough to make.  I think the salt helped balance the flavors, but you don't really taste it (except for the last sip, which had a few crystals in it).  I would make this again, but I think the coconut hot chocolate in the New York Times is better.


The Peanut Butter Cookies:

These cookies have good peanutty-flavor.  However, mine were really crumbly, falling apart when I took them off of the cookie sheet.  The recipe says that the use of the two sugars "carmelizes beautifully and becomes nice and chewy".  That sounded interesting to me.  However, my cookies were more dense, and you can almost hear the sugar crunching in your mouth.  Maybe I should have baked them longer?  Maybe I need my oven checked?!  Regardless, I still have eaten about five of them this afternoon....

Valentine's Day Dinner

 

Usually, Valentine's Day is the one night a year K. cooks me dinner.  However, this year, he was away for the weekend, but got home in time for dinner (and to give me these pretty tulips) so I cooked the following:

Caesar Salad - this recipe is from Simply Good, where I have taken cooking classes. This is a very good, traditional salad.  I used a little less oil than the recipe suggested, and it was very flavorful.  If the dressing breaks, they suggest adding a little cold water to help it come back together.  

Caesar Salad

Servings: 12

(Note, I cut the dressing recipe in half, and have plenty left over for another salad tonight)

1 Tablespoon anchovy paste (I just mashed some jarred anchovies)

1 egg yolk

1 teaspoon dijon mustard

1 clove of garlic, grated

1 Tablespoon lemon juice

4 teaspoons Franks Red Sauce

4 teaspoons Worchestershire

1/2 c parmesan cheese, grated

2 cups olive oil 

1 teaspoon kosher salt

1/2 teaspoon black pepper

croutons

romaine lettuce

The dressing can be made three days ahead and refridgerated.

Using food processor, or large stainless steel bowl and whisk

1) Add: anchovy paste, egg yolk, mustard, garlic, lemon juice, frank's, worcestershire, 1 tsp of salt, and black pepper.  Pulse or whisk a few times to blend all ingredients.

2) Using a very slow and steady stream, whisk in olive oil.  If you add it too fast, the dressing will break.  This dressing is an emulsification, it will thicken to a mayo consistency.  

3) After all oil is incorporated, add grated cheese.  Check for seasoning.

To assemble: Pour half of the dressing you are using into a large bowl.  Add croutons and toss.  Add cleaned romaine lettuce and toss.  Taste to see if additional dressing is needed.  Sprinkle w/ more Parmesan if you like.

Homemade croutons: 1/4 inch dice 3 cups bread.  Toss with 2 T of oil, place on sheet tray and place in a preheated 375-degree oven.  Bake for 15-18 minutes or until golden brown.

Roasted Tomato and Basil Soup with Puff Pastry Top - This week, I started taking cooking classes at Palate Pleaser.  We are meeting every other month throughout this year.  The first class focused on soups and it is very casual (to the point that I am not sure I am going to learn much, but know I will get some good recipes, eat a good meal and meet some new people).  Anyway...the soup...this is delicious.  It has no cream or milk, but tastes rich (there is some butter in it).  It comes together easily.  The puffed pastry was great in the class, but less successful at home.  I think it's a combo of an unsteady oven temp and more shallow bowls (you need a deeper bowl so the soup doesnt actually touch the pastry).  In the class, it looked lovely and felt special.

 

Roasted Tomato and Basil Soup

 (I cut the recipe in half, this is the full recipe)

Combine and roast in a roasting pan at 400 degrees for 45 minutes:

6 lbs plum tomotoes, cut in half

1/2 cup olive oil

2 T. salt

1 T. Pepper 

 

Soften in soup pot:

1/4 cup olive oil

4 T. butter

4 cups diced onion

4 T. chopped garlic

1/4 t. red chili flakes

Add to soup pot:

2 28 oz cans of peeled whole plum tomatoes

roasted tomatoes and juices

2 t. chopped thyme

4 cups of basil

2 quarts chicken broth

Simmer soup for about 30 minutes, puree with an immersion blender, leaving some texture.  Season to taste with sugar (about a tsp), salt and pepper.

For puff pastry top:

Use store bought puff pastry sheets, thaw but while cool roll dough out until half as thick.  Using a soup bowl as a guide, cut a circle about 1 1/2 inches larger than bowl.  Brush pastry circle w/ beaten egg, place over bowl and press to adhere to bowl.  Cut a vent into center of pastry and brush again w/ beaten egg.  Bake in 400 degree oven about 20 minutes, until golden brown.

Molten Chocolate Cakes - after watching some chocolate specials on the Food Network, no other dessert would suffice.  These could not be easier, and often I have the ingredients on hand.   They are easy to make ahead of time, as I did yesterday.

Recipe is here.  Yes, I cut it in half.

Anne's January Recipe: Gnocchi

This was delicious! I've always shied away from making gnocchi because it scared me. This was delicious and such a good project for a cold winter Sunday evening.

I cut the recipe down by 75% to make three servings and it was perfect. I can't imagine having the time or space to make twelve servings. Good choice, Anne. We both really liked it (even the one who said he doesn't like sweet potato).

Greens and Red Cabbage Gratin from the New York Times

I made this recipe from the New York Times. I love cabbage, but don't eat it very much because the heads are usually so big that I feel like I'm swimming in cabbage. Luckily for me, my store sells mini cabbage heads, and they are the perfect size.

This was delicious and warm and comforting. It was also pretty quick, so it works well on a winter work night. I only had one egg so I substituted a vegan egg mixture for the second egg (3 tablespoons water and 2.5 tablespoons ground flax seeds, mixed). Te breadcrumbs are key, so don't skip on those.

Sauteed Carrots with Sage Recipe

This two-serving side of carrots is so simple it's almost not worth posting, but then it is. Sometimes we need reminders about the simple things, no?

 

I love buying carrots with the tops still on them, not sure why. 

Anne's January Recipe

This was an interesting recipe, but overall not worth the time. I made the entire (12 serving) recipe and it took well over 3 hours. Also, I find these to be a bit too sweet for me, which sounds odd when discussing gnocchi, but I think it was from the nutmeg and sugar and not the sweet potatoes themselves. 

I agree with Kate though, that I am inspired to make my own gnocchi now.  Just not for 12 people :)

February 2010 Recipe Selection: It's Time For Something Sweet (and a little salty)

For Christmas, I received the cookbook Salty Sweets by Christie Matheson (thanks Mom!).

For February, in the spirit of Valentine's Day and the doldrums of winter, I have selected two recipes:  Decadent Hot Cocoa and Peanut Butter Cookies.

Decadent Hot Cocoa
Makes 1 serving

3/4 cup milk
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
2 teaspoons packed light brown sugar
Pinch of fine sea salt
1 drop pure vanilla extract
Fleur de sel

1) Bring the milk to a simmer in a small saucepan over medium heat
2) In a small bowl, stir together the cocoa powder, brown sugar, and sea salt.  Stir two teaspoons of the hot milk into the cocoa mixture to make a smooth paste.
3) Transfer the cocoa paste to the saucepan with the remaining milk and let simmer for two minutes over very low heat, making sure it doesn't boil.  Remove from the heat and add the vanilla.
4) Pour into a mug and sprinkle with a few flakes of fleur de sel.  Serve immediately.

Peanut Butter Cookies
Described as "closer to a macaroon than a cookie"
Makes about 24 cookies

1 tablespoon all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup creamy peanut butter (regular, not natural)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, lightly beaten
3 tablespoons finely chopped salted peanuts

1) Preheat oven to 350 F
2) In a small bowl, combine the flour, baking soda and sea salt
3) In a medium sized bowl, stir together the peanut butter, granulated sugar, brown sugar, and the flour mixture until well combined.  Stir in the beaten egg until well incorporated, and then stir in the peanuts.
4) Roll the balls into 1 inch balls and place them 3 inches apart on parchment-lined backing sheets.  Flatten the balls slightly with a fork, making a grid pattern (note, once cooked they won't retain the pattern as much as other recipes do).
5) Bake for about 12 minutes, until set and just slightly browned.  (Over baking these will lead to very crisp edges, which aren't bad, but I like them when they are a little softer).  Let cool on the baking sheets for about  1 minute, then transfer to a wire rack to cool completely.

Winter Squash Soup with Gruyere Croutons

Further proof that I could be featured on Hoarders.....I made this soup with a butternut squash and an acorn squash from my CSA....that ended in October.   They have been sitting on my counter ever since (we lack a root cellar).   They were doing just fine, but I could use the space back.

Generally, I have mixed emotions about squash soup.  I often find it's too sweet and I get flavor fatigue quickly.  This soup is not too sweet.  It has good flavor from the thyme, cumin and ginger.  I left out the sage, since there must have been a run on it in our area. 

It's one of the better squash soups I've had, and certainly that I have made.

(As Smitten Kitchen suggets, I halved the squashes and roasted them in the oven.  I think this was easier than peeling and chopping the squash.  I also used vegetable broth instead of chicken.) 

Anne's January Recipe - Sweet-potato Gnocchi with Mushrooms and Spinach

 

Nice pick Annie Mac!

Overall, I liked this dish.  Sure, it was time involved....but that's ok for a Sunday night in January.  I pretty much followed the recipe to the letter and didn't stray, so no major notes to include, just my opinions!

My favorite part, I think, is that I am now inspired to make my own Gnocchi.  I had never done this before and didn't realize how easy it can be.  I will definitely try these exact same Gnocchi in the future, and try serving them with sage butter and parm.  I liked the boil and then saute method.  

 

My biggest gripe with this recipe is the proposed serving size of 12.  If you're cooking for 12, you're most likely having some sort of dinner party, or having some guests over.  This recipe is too time intensive for entertaining I think.  Unless you have a staff who is going to whip it up for you while you have a cocktail in the living room.  I cut this recipe down to a third.  I cannot imagine which pots/pans I would have used if I had made the full batch.  As it were, I used my largest saute pan to do the Gnocchi and it was essentially full.

 

 Overall, good pick Anne!