A Couple in the Kitchen

Chocolate Stout Chili

2012-01-28T10:57:00.060-05:00

When two people cook a 4-pound spoon roast, there's bound to be leftovers. And when that particular spoon roast has been cooked in chocolate stout, those leftovers are destined for chili. We know that chili is all about creating layers of flavor and letting them simmer together, so we set out to do just that with chipotles, spices, tomatoes, dark cocoa powder, unsweetened chocolate, beef, beans and of course, the most important ingredient - Thomas Hooker Brewery Chocolate Truffle Stout. The fact that the beef had been cooked in the stout was just another added layer of flavor. It was a blustery cold weeknight, and the result was a chocolatey, deeply dark brown, and very spicy chili that made our noses run and our brows sweat. Can't stand that much heat? Leave out one (or both) of the chipotles.

Chocolate Stout Chili

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 chipotle peppers in adobo sauce, chopped

1 1/2 tablespoons ancho chili powder

1 teaspoon cumin

kosher salt and freshly ground pepper to taste

2 tablespoons tomato paste

1 28-ounce can stewed tomatoes

1 tablespoon dark cocoa powder

1 28-ounce can red kidney beans, drained and rinsed

2 cups cooked beef, cut into bite-sized pieces (we used leftover spoon roast cooked in the chocolate stout)

1 ounce unsweetened chocolate, chopped

1 1/2 cups chocolate stout (divided)

1/2 cup tomato puree

In a large pot, heat the olive oil over medium heat and saute onion, garlic and chipotle peppers for 2-3 minutes stirring often, until onions start to brown and garlic becomes fragrant. Add chili powder, cumin, tomato paste, salt and pepper, and continuing to stir, cook for another 2 minutes so spices bloom. Stir in stewed tomatoes, making sure to scrape the bottom of the pan well. Add the cocoa powder, beans and beef. Stir in the unsweetened chocolate until it melts. Stir in 1 cup of chocolate stout, turn heat to medium-low and allow to simmer for 2 hours. After 2 hours, stir in the additional 1/2 cup of chocolate stout and the tomato puree. Add more salt and pepper to taste. Simmer another 1/2 hour and serve hot with a pint of chocolate stout to cool off with.

Chocolate Stout Spoon Roast

2012-01-24T17:06:00.002-05:00

Last Friday, we attended what may be the best party (at the best price!) in town: the Thomas Hooker Brewing Company Open House. Happening on the 1st and 3rd Fridays of every month from 5-8, this happy hour shindig takes place right in the brewery in Bloomfield, Connecticut and costs a mere $10. In exchange for your tenner, you get a little plastic cup and access to two bars, with four taps each, flowing freely with the freshest beer around. There are pizza slices on sale (proceeds go to charity) for when you need sustenance, and oh, did we mention you get to take home a souvenir pint glass? Hollah!

On this particular Friday, the beer everyone was buzzing about was Hooker's brand new seasonal brew made with another Connecticut favorite, Munson's Chocolates. Hooker is using Munson's proprietary cocoa blend to create a smooth, luscious "Chocolate Truffle Stout" that is a dark, delicious, easily drinkable beer with hints of chocolate and coffee and a surprising lack of bitterness. We loved it so much, we purchased a growler ($11 new, $8 to refill) with every intent to use it in our cooking.

Wash, slice and dice the veggies. Aren't those purple carrots gorgeous?

Season, flour and brown the roast

Let the roasting magic happen

The very next morning it was starting to snow. Undeterred, we carefully drove to the nearest market where we picked up a 4-pound spoon roast (a top sirloin cut) and some vegetables. That afternoon, we seasoned, seared and cooked the roast and veggies in a cup of the chocolate stout and served it with creamy mashed potatoes (with a pint of stout to wash it down with, naturally). While the wonderful chocolate flavor of the beer wasn't very pronounced in the dish, the meat was especially tender and the carrots, celery and onions had a dark flavor and color that we could only attibute to the stout. Now what to do with the leftovers? Check back in a couple of days for our own "Chocolate Stout Chili."

Hooker Brewer is located at 16 Tobey Road in Bloomfield, CT. They also have tours and tastings on Saturdays. Their Chocolate Truffle Stout should be hitting grocery and liquor store shelves in the beginning of February, just in time for Valentine's Day. Drink local!

Chocolate Stout Spoon Roast

Ingredients:

1 3-4 lb. spoon roast

Kosher salt and freshly ground black pepper to taste

1/4 cup all-purpose flour

1 tablespoon olive oil

1 sweet onion, chopped

3-4 cups vegetables (we used celery and carrots), chopped

1 cup Hooker Chocolate Truffle Stout

Preheat oven to 425 degrees. Season the roast with salt and pepper and sprinkle it all over with flour. Heat olive oil in a roasting pan and sear the roast on all sides until nicely browned. Remove roast and set aside. Place vegetables in the pan and saute for a minute or two, until onions start to caramelize. Return the roast to the pan, on top of the vegetables. Pour the stout into the pan. Cook at 425 for 15 minutes. Turn heat down to 325; cover or tent pan with aluminum foil and continue to roast at 325 for one hour, or until internal temperature reaches 130 for medium rare. Remove roast from pan and allow to rest for 10 minutes before slicing and serving. In the meantime, stir the vegetables and stout and continue to cook to reduce and thicken slightly. Serve vegetables on the side of slices of roast topped with "stout gravy."

Shanghai Chicken and Shrimp Stir Fry

2012-01-23T19:11:00.001-05:00

Happy Chinese New Year! Chinese New Year is a celebration of the lunar new year, and this year is the Year of the Dragon, year 4710 of the Chinese calendar. Amy has had an affinity for all things Chinese since she was a little girl and had Chinese neighbors who shared with her their language, culture and various celebrations. So of course we had to celebrate this new Year of the Dragon with a proper meal.

In Chinese culture, certain foods are symbolic, and this is especially apparent at the New Year's dinner which is meant to feature foods that will bring health, wealth and prosperity in the coming year. We kept our own hopes for the new year in mind when we thought up the auspicious ingredients of this dish, which we are calling Shanghai Chicken and Shrimp Stir Fry.

First are the noodles themselves, which symbolize long life, as long as they are left uncut, which we did. Slurping them from the bowl is a must. Next is the chicken, symbolizing happiness, marriage and prosperity. The word for prawn in Cantonese is "ha" which of course is reminiscent of the sound of laughter and happiness. (We are using regular shrimp, but maybe it's the thought that counts?) The color red is an especially important part of the celebration, so we chopped up a couple of dried red chiles to add color and spicy heat (like the fire of the dragon!) to the dish. Finally, we garnished the dish with chopped peanuts, which symbolize long life, good health, and good fortune. For dessert, we ate a couple of clementines, which are a variety of mandarin orange, and are considered to be good luck to the Chinese.

So here's to hoping this Year of the Dragon is one filled with all good things, including more delicious dishes such as this one!

Shanghai Chicken and Shrimp Stir Fry

Ingredients:

12 ounces Chinese wide lo-mein noodles

2 teaspoons toasted sesame oil

3 tablespoons soy sauce

1 teaspooon sugar

1 teaspoon cornstarch, mixed with 1 tablespoon cold water to make a slurry

1 tablespoon vegetable oil

1/2 teaspoon minced fresh ginger

4 cloves garlic, thinly sliced

3 green onions, chopped

1 star anise

3 dried red chilies, chopped* (see cooks' notes)

1/2 pound boneless chicken breast, cut into thin strips

1/2 pound large raw shrimp, peeled and deveined

1 cups snow peas, trimmed

2 tablespoons chopped peanuts

Notes: we had "dragon" on the brain and bravely put in three (chopped) dried red chilis, which made this dish pretty darn spicy. We suggest doing 1 1/2 to 2 unless you love love love the heat.

Prepare noodles according to package directions. Rinse under cold water, drain well and toss with sesame oil to coat evenly; set aside. Combine soy sauce, sugar and cornstarch slurry in a small bowl; set aside. In a wok or large saute pan, heat vegetable oil over high heat. Add ginger, garlic, green onions, star anise, and chilies, and stir-fry for 20 seconds. Add chicken strips and stir-fry until mostly cooked through, about 3 minutes. Add shrimp and snow peas and continue to stir fry until shrimp turn pink and snow peas are cooked but still crunchy, about 2 minutes. Pour in soy sauce/slurry and stir for 30 seconds. Toss in noodles and stir until all ingredients are well combined and noodles are coated with sauce. Serve in large noodle bowls topped with chopped peanuts.

Our New Favorite Gadget: The Food Loop

2012-01-22T21:59:00.003-05:00

Last summer, during our annual family vacation to Maine, we purchased The Food Loop. It has been sitting in the depths of our "baking-stuff" drawer until last week when we used it to truss the M. Jacques Armagnac Chicken for French Fridays with Dorie. That's what that hot pink thing tied around our chicken was, for those of you who were wondering.

According to the product's website, The Food Loop is: made from silicone; food safe; heat resistant to 675 degrees; non-stick; flexible; reusable; and it can be used on the stovetop, oven, freezer and microwave. You simply slide one end of the cord into the other, pull it to desired tightness - from a 1-inch to a 4-inch loop - and snap it in place. It comes packaged as six "loops" inside a little mesh bag that can be used for storage or for washing them in the dishwasher.

Used for trussing a chicken

We know we're sounding a little bit "As Seen on TV" here, but if you are sick of struggling with kitchen twine, you should really get this thing. We loved it so much that we used it again only a few days after the chicken, when we made a pinwheeled pork roast. Look, ma, no knots!

Used for tying up a pinwheeled pork roast

Yup, The Food Loop is our new favorite gadget. For now anyway.

Guest Post: Garlicky Spinach Soup by Joanne

2012-01-18T18:09:00.001-05:00

While we rest on our (teensy weensy) laurels, we invited bestie and fellow blogger Joanne of I [heart] Arugula to share her love of soup, in particular, her love of Garlicky Spinach Soup in this guest post.

Joanne writes:

I love soup. (And I love to share soup with Amy, who shares the love!) As much as I experiment with new recipes, there are a few I go back to over and over like this one for garlicky spinach soup. As you’ll see, it’s beyond easy and requires very few ingredients.

Because it’s so simple, the clear but flavorful broth lends itself to easy variations. I’ve made it with gyoza and a hint of ginger (very yummy), and plan to try it with rice noodles next. Mushrooms would be a nice addition (though not Amy-approved), and vegetable broth might substitute nicely without chicken as a vegetarian dish.

Modify as you like, but start here with this basic recipe. Enjoy!

Garlicky Spinach Soup

Ingredients:

6 cups chicken broth

4 cloves garlic, very thinly sliced

6 ounces baby spinach

1 cup chicken breast, shredded in bite size pieces (from rotisserie chicken)

pinch sugar

1 tbs butter

1 tbs olive oil

Heat butter and oil over medium heat. Add garlic and ¼ cup of the broth so that garlic can cook without burning. Add pinch of sugar and let cook 3-4 minutes. Garlic will become very fragrant.

Add remaining broth and bring to boil. Reduce to simmer and remove from heat. Add spinach, stirring until just wilted. Season with salt and pepper to taste.

Add shredded chicken to bowls and pour soup over chicken.

Makes 4 1½ cup servings.

A Couple in the Kitchen, Recently Spotted at...

2012-01-18T15:00:00.026-05:00

This week, our recipe for Steamed Clams with Linguica is being featured at Simple Recipes. And we just found out that our recipe for Caprese Quiche is on the Eggland's Best website. And we found out that the Caprese Quiche recipe has been chosen by Wegmans (a supermarket chain in MA, MD, NJ, NY, PA and VA) to be printed up on a recipe card that will be available to customers in all 80 (and counting!) of their stores. Pretty cool, huh?

Steamed Clams with Linguica

Caprese Quiche

We are most excited about these recent developments, and want to say "Thanks!" to the Fullers at Simple Recipes, and the folks both at Eggland's Best and Wegmans.

Wordless Weekender: Warm Honeyed Brie with Grapes and Crackers

2012-01-16T17:41:00.000-05:00

Moonshine Sticky Wings

2012-01-15T11:57:00.003-05:00

Okay, so maybe this week has been all about cooking with liquor. What can we say? We are madly in love with Onyx Moonshine and since we already tried a sweet dish, we wanted to do something savory with it. Thus we give you Moonshine Sticky Wings. A dozen wings, a little honey to pick up the honey notes in the moonshine, some soy and sesame oil, and of course, the moonshine itself. Pretty good stuff, but a few notes on this one since it's not yet perfect. We baked them in the sauce then broiled them for a few minutes to attempt to get some crispiness, but next time we're gonna go ahead and fry these things. We suggest you start there. Also next time we'd add more moonshine because, well, why not?

Lay wings out in baking dish;

sprinkle with garlic salt

Combine these ingredients to make the sauce

Pour sauce over wings then bake and broil

Moonshine Sticky Wings

Ingredients:

1 dozen chicken wings

1/2 teaspoon garlic salt

1/4 cup honey

2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

2 tablespoons Onyx Moonshine

2 cloves garlic, pressed

sesame seeds for garnish

Preheat oven to 450 degrees. Lay wings out in a large glass baking dish. Sprinkle with garlic salt and set aside. In a medium bowl, mix remaining ingredients. Pour evenly over wings. Bake at 450 for 25 minutes, then broil on high for a few minutes to brown and crisp. Garnish with sesame seeds.

M. Jacques Armagnac Chicken (French Fridays with Dorie)

2012-01-13T05:32:00.005-05:00

We haven't been able to participate in French Fridays with Dorie for some time for a variety of reasons. But last Sunday, when we purchased a super-fresh chicken (processed the day before!) from GourmAvian, a local farm, and we realized that this week's FFwD recipe was for M. Jacques Armagnac Chicken, we knew the timing was just right.

This recipe, which can be found in Dorie Greenspan's Around My French Table, was soooo super easy. And while this incredibly satisfying, hearty, deliciously roasted chicken dinner (in one pot!) was roasting, the most amazing cooking smells emanated throughout our entire house. Dorie calls this particular recipe "un petite marveille" and we must concur. With about 15 minutes prep time and only an hour of cooking, the results were truly magnifique!

Add vegetables
(we used carrots, onions, potatoes and one change to the recipe - a turnip)
and herbs to a large pot

The pretty turnip

Truss and season chicken with kosher salt and white pepper,

then place in pot atop vegetables. Pour in armagnac (or brandy), cover and cook!

Now, a little anecdote about armagnac. Dorie's recipe obviously calls for armagnac (a distilled spirit made from three different grapes), and we do have a bottle. Here's the story. Back in 2007, Amy organized a school trip to Paris and Rome and Amy's mother, who had never been abroad before, came along. A very nice (read: expensive) bottle of armagnac was on our list of things to buy, but we had bought and packed so many bottles of wine in Rome already, we couldn't fit it in our luggage. So we asked Mom to pack the armagnac in her bag. Easy enough, right? Well, everyone's bags were checked and as we stood in line to be screened through to the gates in Paris, we realized...Mom has the bottle in her carry-on. And there was that little problem of no liquids more than 3 ounces being allowed on the plane. Oh the humanity!We suffered through that line trying in vain to come to terms with the fact that our gorgeous armagnac was going to be confiscated (and probably consumed!) by the airport workers, but miraculously, it wasn't! Huzzah!

So, although we do in fact have a bottle, a very nice bottle actually, of armagnac, we just couldn't use a cup of it to cook a chicken, as good as that chicken might be. So we used brandy. And the chicken was still incredible. The end.

Connecticut Moonshine Pecan Pie

2012-01-12T18:10:00.003-05:00

After experiencing the epicness of Onyx Moonshine, made here in Manchester, CT, we knew we had to try cooking with it. The opportunity presented itself on Monday night, when we made dessert for the LSU-Alabama game: Connecticut Moonshine Pecan Pie. Although it was slightly overcooked, and maybe we used a few too many pecans (as if that could be a bad thing!), it came out pretty good. We've had some baking fails in the past, and while this wasn't the perfect pecan pie, we wouldn't count it among the "fails." In addition to the uniqueness of the moonshine in this recipe, you'll also notice we added some nutmeg, since CT is the Nutmeg State. It was sweet and rich, nutty and flavorful, with hints of vanilla, and a depth that we think came from the moonshine. If it can be done with bourbon, it can be done with moonshine!

Melt butter and combine with

corn syrup, molasses and a pinch of salt.

Boil until frothy with a caramel consistency.

Beat together eggs, vanilla, Moonshine and nutmeg.

Fold in pecans, preferably from Louisiana

Pour pecan pie mixture into prepared pie shell

Connecticut Moonshine Pecan Pie

Ingredients:

1 prepared pie shell, uncooked

6 tablespoons unsalted butter

1/2 cup dark corn syrup

1/4 cup molasses

pinch of kosher salt

3 eggs

1 teaspoon vanilla extract

3 tablespoons Onyx Moonshine

1 teaspoon ground nutmeg

3 cups pecan halves (although we'd reduce this to 2 cups next time)

Lay pie shell into greased pie plate and prick it all over with a fork. Melt the butter in a large saucepan. Add the corn syrup, molasses and a pinch of salt and cook over medium heat until it boils and becomes frothy and has a caramel-like consistency. Set aside to cool slightly. In a separate bowl, beat the eggs. Add the vanilla, moonshine and nutmeg and beat to combine. Add a small amount (about 1/4 cup) of the caramel into the eggs and stir to temper the eggs. Slowly add the remainaing caramel mixture into the eggs and combine well. Fold in the pecans and pour the pecan pie mixture into the prepared shell. Protect the crust with pie shields and bake at 350 for about one hour. Let cool before serving, preferably with a dollop of freshly whipped cream (of which we, sadly, had none).

Makin' Moonshine in Manchester, CT

2012-01-11T16:14:00.001-05:00

Adam von Gootkin and Peter Kowalczyk are living the dream. When they met years ago at a party, they recognized some sort of entrepreneurial spirit in one another and knew they were destined for great things. Well, one of those great things is taking shape right now – the two have founded Onyx Spirits and are making moonshine in Manchester, CT. Inspired by Connecticut’s grand history of bootlegging during the Prohibition era, and using an authentic recipe from those times (slightly tweaked), these guys are making history by founding a company whose products “go against the grain” (pun intended), and they are doing it all in a historic setting - the Hilliard Mills, site of America’s oldest woolen mill.

Many people have a certain idea about moonshine. Frankly, we did too. We have tried that stuff that smells like gasoline and burns from the second it touches your lips to the moment it sloshes into your gut. There’s not a whole lot of pleasure to be had in the drinking of that type of moonshine. However, Adam and Pete thought to themselves, “Why isn’t there an excellent moonshine being made in America?” and then they set out to do just that. We're here to tell you, they succeeded, creating a liquor they call Onyx Moonshine that is literally a category unto itself – not a whiskey, not a vodka, not a grain alcohol, but a smooth “Distilled Spirit Specialty” liquor made of 50% corn and Connecticut spring water with flavor notes that can include wood, honey, botanicals and sweet corn.

Onyx, pineapple and blue curacao
(Maybe they can call it "Blue Heaven")

Living up to their Latin motto “Labora dure, lude durius,” which means “Work hard, play harder,” Adam and Pete met us at Manchester’s favorite burger bar (that just happens to carry Onyx Moonshine), Corey’s Catsup and Mustard, to talk about and of course, taste their product. Bartender Stacy was thrilled to meet the two moonshiners, saying he can’t keep Onyx on the shelf. He said most people prefer to sip it straight or on the rocks, but this enthusiastic master mixologist spent the evening delivering up some of the most delicious concoctions we have had, all made with Onyx Moonshine.

Chicken 'n Waffles Sandwich

Over yummy sandwiches (namely, the “chicken ‘n waffles” – crispy fried chicken with jack cheese with maple mayo sandwiches between two waffle squares, and the grilled Texas toast turkey club), we talked and sipped and enjoyed the company of these two upstarts. Naturally, our very first taste was Onyx on the rocks, which we found to be a smooth, tasty sipper of a drink very similar to a good whiskey. It really set the tone for the night to taste the pure flavor of the moonshine on its own.

But Stacy had mixing on his mind. He made these drinks on the spot, so we don't have their "official" names, but believe us, we spent much of the night brainstorming possibilities (see photo captions). First, a candy-apple-red drink made from moonshine, Apple Pucker and a splash of cranberry that tasted like a crisp fall day in a New England orchard. Next, moonshine with pineapple and blue curacao – sweet and heavenly and very, well, blue. How about mixing Onyx with pomegranate, tonic and a little lime juice? Sparkly and tart and luscious. Or with Bailey’s and a touch of Goldschlager? Spicy, creamy, and perfect for after dinner. Each sip was fantastic, and the moonshine mixed as well as any vodka could. Plus, the drinks went well with the food. As Stacy aptly put it, “You can’t pair a restaurant and a liquor together better than Onyx Moonshine and Corey’s!” We wholeheartedly agree.

Onyx, pomegranate juice, tonic and lime
(Maybe they can call it "Sparkling Moonshine")

Staying local and true to Connecticut is so important to Adam and Pete that the Charter Oak is featured on every bottle that comes out of Onyx. They’ve also created a CT-inspired drink - The Charter Oak Cocktail, which offers a deliciously authentic taste of New England. Here’s the recipe, shared with us by Peter:

In a crockpot, warm one part Onyx Moonshine with two parts Connecticut-made apple cider. Add a cinnamon stick or two, some Clementine slices, and two teaspoons of brown sugar and allow to simmer for two hours. Serve garnished with freshly whipped cream and, since Connecticut is the Nutmeg State after all, a sprinkle of the spice.

So what does the future hold for Onyx Spirits? Adam tells us that for now, quality control mixed with slow and controlled growth is the key. They are not doing any advertising or marketing as of yet, but still they managed to sell out a couple of times in December while trying to meet holiday demands. As of early January 2012, they are putting out eighty cases of moonshine a day and delivering their product to over 150 restaurants, bars and liquor stores in Connecticut alone. Rumor has it that, in true moonshine tradition, people from New York, Rhode Island, and Massachusetts are crossing state borders to get their hands on a bottle. Adding to the widespread interest in the product, Onyx Moonshine went national when it was included in the “swag bags” given to performers at the 45th Annual Country Music Association Awards.

Onyx, Apple Pucker and a splash of cranberry
(Maybe they can call it the Adam's Apple?)

All of which is to say, making moonshine is keeping these guys pretty busy, so at this point in time, it is the only liquor being produced at the old Manchester mill. Nevertheless, future plans include creating limoncello and vodka, at the very least. In the meantime, though, Onyx Moonshine has definitely won us over. We plan to keep a bottle on our shelf at all times. And we will certainly be keeping our eyes on Onyx Spirits, a true Connecticut success story. Head over to their website or Facebook page for more information about Onyx Spirits.

Adam, Stacy and Peter

We wish Peter and Adam the best of luck! And a big "Thank you" to everyone at Corey's Catsup and Mustard, particularly Stacy!

And, in the next few days, be sure to come back to A Couple in the Kitchen for some food recipes made with love and Onyx Moonshine.

LSU vs. Alabama

2012-01-09T23:17:00.000-05:00

Check out our photos of the Southern feast we enjoyed with D and J while watching the LSU-Alabama game live from the Superdome!

Geaux Tigers!

Abita Purple Haze

Smoked BBQ Pork Nachos

New Orleans-Style Barbecue Shrimp

Popeye's Louisiana Kitchen Spicy Fried Chicken

And for dessert, Connecticut Moonshine Pecan Pie...come back in a couple of days for those photos and the recipe.

Oyster Tuesday

2012-01-03T17:19:00.001-05:00

Have we ever told you how much we love our neighbors?

Today, "Whit" stopped by with a styrofoam cooler half filled with fresh oysters that his oyster-farmer-buddy just harvested on Cape Cod this morning. He could hardly wait to come over and share.

We feasted for about a half-hour straight. We love our neighbors. Thanks, Whit!

Wordless Weekender: A Gift from Mom

2012-01-02T11:13:00.000-05:00

New Year, New Look, New Cooking Techniques

2012-01-01T17:40:00.001-05:00

Happy New Year!

May it be a happy and blessed one for all of you.

And Happy "Bloggaversary" to us - A Couple in the Kitchen turns 4 today!

In the spirit of new-ness, we gave the blog a makeover. We think it's cleaner and sharper, generally more stream-lined and just has a more modern look. Let us know what you think.

With "makeovers" in mind, for our first dish of 2012, we made over a classic dish we learned in 2011 from Ewa at Delishhh. We made her gravlax (cured salmon) for Chris's birthday last year, and it came out so great that Chris has been asking for it ever since. So we bought a gorgeous piece of sockeye salmon a couple of days ago and cured it in time for New Year's breakfast. That's not the makeover part. The makeover part is what we did with the Hovmästarsås, or, mustard sauce. Chris has been itching to try some molecular gastronomy techniques and so he bought himself some supplies, the names of which Amy can barely pronounce, but that's not the point, is it... The point was to spherify the mustard sauce to look like an egg yolk. And it worked! Pretty cool, eh?

Here's how we did it. And yes, you can try this at home. Have fun!

Make the mustard sauce using calcium lactate

Make the sodium alginate bath

Drop mustard sauce into sodium alginate bath,

then rinse in cold water and serve

Cured Salmon aka Gravlax

Ingredients:

1 pound raw salmon

4 tablespoons kosher salt

4 tablespoons granulated sugar

1 1/2 tablespoons ground white pepper

1 large bunch fresh dill

Cut the salmon piece in half. Mix the salt, pepper and sugar in a bowl. Rub the salmon all over with the salt mixture, using all of it. Put one of the salmon pieces skin down in a deep dish and top it with the chopped dill. Place the other piece of salmon, skin side up on top of the first one. Wrap the salmon pieces in plastic wrap and place it back into the dish. Place a brick on top of the salmon, and put it in the refrigerator for 3 days, turning it twice a day. After 3 days take out the salmon and remove the dill and spices with your fingers. Slice the gravlax thinly and serve with mustard sauce and rye toast.

Spherified Hovmästarsås (Mustard Sauce)

Ingredients:

2 tablespoons white wine vinegar
6 tablespoons granulated sugar
Pinch of kosher salt
5 tablespoons yellow mustard
5 tablespoons dijon mustard

6 tablespoons olive oil

1/2 teaspoon calcium lactate

2 cups water

1 gram sodium alginate

3 cups plain water for rinsing

Pour the vinegar in a small bowl, mix with sugar and salt and stir until somewhat dissolved. Add both mustards and the oil and whisk until well mixed. Stir in the calcium lactate; this will react with the sodium alginate bath and make spherification possible. To make the sodium alginate bath, blend the sodium alginate into the 2 cups of water. Let both the mustard sauce and the sodium alginate bath sit in the refrigerator for 15-20 minutes. When ready to serve, drop the mustard sauce into the sodium alginate bath by spoonfuls; let sit for three minutes then remove with a slotted spoon into a bowlful of plain water for rinsing. Remove from water and you have your sphere to serve as you like!

Countdown to 2012: Our Favorites from 2011

2011-12-31T13:23:00.004-05:00

The New Year promises to be an exciting one for us as we will be celebrating our tenth wedding anniversary as well as Amy's 40th (yikes!) birthday. As far as this blog goes, 2012 will be our fifth year of food blogging, and we'll be giving A Couple in the Kitchen a good makeover (to be revealed tomorrow, so tune in!!!) to mark the occasion.

However, before we can look ahead, we wanted to look back. We reviewed all of our posts from the past year and chose our particular favorites, one from each delicious month, which we'd like to recap here today. Thank you for reading, happy eating, and have a happy and healthy New Year.

Rosemary Root Veggie Pot Pie - (January)

We love this dish for its meatless simplicity and hearty roasted vegetable goodness. It's a particularly great recipe for fall and winter.

Roast Wild Boar - (February)

We couldn't resist buying a roast that was labelled "meat from feral swine." We seasoned it and roasted it atop a bed of vegetables and it was as if we had been transported to Tuscany.

Irish Stew - (March)

We can't take credit for this one; it's a recipe from our good friend Chef Lise who got to demo it on the morning news! So exciting! And so tasty, with chunks of lamb, loads of herbs and veggies and a hint of Smithwick's Ale.

Eclairs - (April)

This post marked the first time we participated in "French Fridays with Dorie," and we learned how to make eclairs. They were so good, and so much easier than we had anticipated, that eclairs have become one of our go-to desserts.

Honey-Soy Chicken with Asian Spices - (May)

These sticky drumsticks were inspired by a trip to Boston's Chinatown. The marinade has plenty of distinct flavors from honey, soy sauce, sherry, anise, garlic and more. Yum!

Spring Onion and Ricotta Fresca Tart with Scapes and Sage -
(June)

Just looking at this post again makes us long for the newly blooming freshness of spring. We took our own spring onions and sage, some local garlic scapes, some ricotta fresca (fresh from Beltane Farm), and farm-fresh local eggs and combined them into one amazing spring tart.

Rummin' Tea - July

Because nothing says summer like a cool glass of iced tea, and nothing says summer vacation like adding rum to that cool glass of iced tea. We [heart] summer vacation.

Smoked Ribeye Steaks - August

We bought a smoker last summer, and our favorite smoker-creation was this simple meal of red-wine-marinated-smoked-ribeye-steaks. Perfect for a summer evening shared with good friends!

Green Grape and Gorgonzola Pizza - September

As we headed back to school and the old routine, we needed meals that were easy yet still spectacular. This pizza fit the bill. Sure it sounds weird, but it was

fan-TAST-ic. Really.

Squared Cider Doughnuts - October

We were lucky enough to be able to join the Secret Recipe Club this year, and this was one of our posts for that. Cider doughnuts are synonymous with autumn around here, and we just had a little fun with them, making them square and sharing them with the neighbors.

CT Food and Wine Festival - November

We strive to be well-rounded food bloggers, which means while we're usually in the kitchen cooking, we also do post reviews of restaurants we frequent and reports on food-related events we attend. This post included wine, food, charity, moonshine, and celebrity chefs, just to name a few. Fun stuff!

Cranberry-Orange Vodka Liqueur - December

This vodka-based liqueur was the first Christmas goodie we made this year. We took our friend Joanne's recipe and made it our own with some mandarin orange peels and a vanilla bean, creating a lusciously smooth spirit for the holidays.

Shady Glen, Manchester, CT

2011-12-29T17:06:00.001-05:00

Every neighborhood needs its burger joint, you know, that place where you can have a good lunch real cheap. We folks in Manchester are lucky enough to have ours, Shady Glen, in not one but two locations. We recently visited the original, which opened on the Manchester/Bolton line in 1934, and found several reasons why it is still in operation.

First, as we enter, we must keep in mind the protocol for waiting: there are two lines, one of which forms to the left for those who wish to be seated at a booth, and one that forms to the right for the counter-sitters. We almost always choose the left, as it leads tantalizingly past the fourteen-foot freezer full of perfect, round, handpacked half-gallons of homemade ice cream. But we're getting ahead of ourselves.

The various menus consist of boards and signs on the walls and several are located around the perimeter, giving us something to think about while we are in line. Offerings are of the basic lunch variety – soups, salads, sides and sandwiches. Platter versions are available at a higher cost for they include “a buttered roll and choice of two sides: french fries, cole slaw, tomato and lettuce, or cottage cheese.” That says it all.

The atmosphere is reminiscent of earlier days, with waitresses in green dresses with frilly white aprons, and cooks dressed in white with maroon bowties, black belts and shoes, and white paper hats. The service here is no-frills, but very friendly and efficient. When we are seated at last, the waitress places Dixie-Cups of water in front of us; they boast the name of the restaurant and proprietors with a little drawing of a brown cow. Since we've been staring at the menus on the wall for the last ten minutes or so, we are able to place our orders right away.

Shady Glen still makes their own sodas the old-fashioned way, with flavored syrups and soda water, and Amy decides on a vanilla cola. It is sweet and bubbly, and way better than the version Coca-Cola puts out. Chris gets his favorite, a chocolate malt shake, and it is thick and frothy. Then comes our plate of Shady Glen’s famous fried cheese. Slices of American cheese are placed in a frying pan with a little pat of butter and cooked until the sides curl up and the cheese is melted in the middle while still slightly browned and crisp. Four slices of this delicious cheese are served on a bed of lettuce with a pickle slice. This is the same cheese that comes atop their cheeseburger - more on that later.

For Amy's meal, she gets a plain burger and fries, and Chris chooses the cheeseburger platter with fries and slaw. His is topped with that crispy cheese that looks like wings under the top bun but is at the same time gooey and melty where it hits the meat. The server also brings over a covered condiment tray with bowls filled with ketchup, mustard, relish and chopped onions. We dress our burgers and take big bites. They are juicy and taste like a good burger should, the toasty bun adding just the right touch. The fries and onion rings are crisp and not greasy, with the perfect amount of salt. The slaw tastes fresh and creamy, with good crunch in the cabbage and carrots. Although this is definitely not the healthiest lunch we’ve eaten lately, it’s definitely the tastiest.

But the best is yet to come, as Shady Glen makes its own ice cream right there on the premises. They offer classic flavors like chocolate, vanilla and lemon sherbet, alongside more unique ones such as banana chocolate chip, grape-nut and orange-pineapple. There are also seasonal offerings, and since it's the holidays, they proffer cranberry sherbet, mince, egg nog and something called "Christmas Special" which Amy can't resist. Although it is pink, it has a light almond flavor and is filled with Dubonnet-soaked black, green and red cherries as well as chopped toasted almonds. Sooooo good.

A neighborhood gem for breakfast, lunch and/or an ice cream outing for two, Shady Glen is also a great place for families. It has been featured on Food Network's The Best Thing I Ever Ate and on Road Food, among others, making it a destination spot for those who aren't lucky enough to live around here. There are two locations in Manchester, at 840 Middle Turnpike East, (860) 649-4245, and at the Manchester Parkade, 360 Middle Turnpike West, (860) 643-0511. Believe us, the cheese alone is worth the trip from wherever you are. Be sure to take cash, as they do not accept cards.

Chow Chow Phyllo Bites

2011-12-27T13:55:00.000-05:00

One of the most simple appetizers we've ever made were a big hit at our Christmas Eve party, mostly due to the awesome product we found at the CT Food and Wine Festival - Mariah's Chow Chow Relish. Amy had a nice chat with company founder and CEO Phyllis W. Haynes who takes a lot of pride in her amazing relishes and who created her company's tagline, "Relish What You Eat." Available in four flavors, Mariah's Chow Chow Relishes are made with fresh vegetables and plenty of savory spices for a Southern style relish that packs a flavorful punch. They are an all-natural product made here in CT without preservatives or artificial coloring. One taste of the "Sweet and Hot" and we knew we had the perfect ingredient for one great party bite - "Chow Chow Phyllo Bites." We filled phyllo cups with plain goat cheese and topped them with a spoonful of Mariah's Sweet and Hot Chow Chow. No baking necessary, done in five minutes, and they flew off the plate. Plus, the red and green colors in the relish were very festive. Here's to easy appetizers!

Chow Chow Phyllo Bites

Ingredients:

2 packages Athens brand phyllo cups

6 ounces plain goat cheese

1 jar Mariah's Sweet and Hot Chow Chow Relish

Remove phyllo cups from package and set out on serving tray. Fill phyllo cups with desired amount of goat cheese and top with spoonful of relish. Enjoy!

Wordless Weekender: Merry Christmas!

2011-12-25T11:14:00.000-05:00

Countdown to Christmas: Mad-Easy Macaroons

2011-12-23T13:40:00.019-05:00

Amy writes: Some women won't admit what I'm about to admit, but I think I can do it. Let me take a deep breath. Okay, ready?

I have a lot in common with my mother. There. I said it. Well.

One of the many things we have in common is our love of coconut, and that is probably why she recently emailed me a recipe for coconut macaroons.

As many daughters might, I had my suspicions that she wasn't sending it to me merely out of the goodness of her heart. I thought perhaps it may be a subtle hint that she would like to see these on our Christmas Eve dessert table. Chris thought so too. And since they fall into the quick-and-easy theme we seem to have going this year, we decided to make them. (Just for you, Mom!)

Mix ingredients in a bowl

Place on parchment-lined cookie sheet

and bake 8-10 minutes

Cool on parchment-lined wire racks

She found this particular recipe at the website Just A Pinch, but when I browsed around the Internet, I found several very similar recipes. What I particularly love about this one is that there are only four ingredients. That, and the preparation only takes about two minutes. Oh, and they only need to be baked for 8-10 minutes. Which is to say, they are "mad-easy," which is why I've dubbed them "Mad-Easy Macaroons." And they are also really tasty - moist, chewy, and full of coconut and almond flavor. So next time either I or my mother have a craving for coconut, we know that craving can be satisified in about a half hour. How great is that?

Mad-Easy Macaroons

recipe from Just A Pinch

Ingredients:

2 (7-ounce) packages sweetened flake coconut
(aka "angel flake")

1 14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a bowl, combine condensed milk and extracts. Mix well. Add coconut. Mix well. Drop by round teaspoonfuls onto baking sheets. Bake 8-10 minutes or until lightly browned. Remove from baking sheets and place on parchment-covered cooling racks. Store loosely covered at room temp.

Countdown to Christmas: Florentine Cookies

2011-12-22T15:51:00.000-05:00

When Amy first started working at her current teaching job, a group of women used to go, occasionally, on girls' outings. Each "girl" got her turn to plan the outing - one planned a trip to a pottery studio where we learned how to throw a cup; one planned a visit to a meditation center where we were encouraged to talk to our angels; Amy planned a holiday cookie class at a nearby kitchen store.

One of the cookie recipes at said class was for crisp, sugary Florentines. And it was around that time that we (Chris and Amy, that is) started dating, and we used to make those cookies quite often in Chris's little third-floor-apartment-kitchen. Sometimes we made them for a specific occasion; sometimes we made them just because we craved them (yes, they were that good). Sadly, somewhere along the way we lost the recipe. And none of the "girls" have been able to produce it in the last 10 (okay, maybe 12) years. We have (barely) accepted the loss. We have searched far and wide for that recipe, and we have never found anything that was quite right.

Then Chow published their "Crazy-Easy Christmas Cookies" article, and it included what seemed to be a very similar recipe for Florentine Cookies. Our hopes were raised. We knew it wasn't the same, but could it be, (could it? could it be?) just as good??? The suspense was killing us, so we made them on Tuesday night. And no, they are not the same. And no, they are not as good. But it could be that the memory of those particular cookies is not, in fact, reality. Maybe losing that recipe brought on some sort of romantic nostalgia for younger, easier days. Maybe that recipe is just a symbol of time, and friends, gone by. Maybe we weren't meant to have those cookies in our lives anymore.

Still, these Florentines are the closest we've come and we are enjoying every bite. And speaking of bites, this recipe doesn't make a whole lot of cookies (it says 36; we managed about 24), so be prepared and double up! And if you happened to take a holiday cookie class at Kitchens, Etc in West Hartford in the late 90's and you think you have the recipe of which we speak, please PLEASE PLEASE email us!!!

Almonds, orange zest and flour - ready to go

Sugar, butter, salt, corn syrup and cream get heated up

Pour wet mixture into the dry

Lay out on parchment-lined baking sheets

with plenty of room for them to spread out

Note: we have lots of chocolate in our other Christmas treats, so we chose not to drizzle these with chocolate and left that part out of the recipe below.

Chow's Florentine Cookies

Recipe from Chow, but pictures here were taken by us.

Ingredients:

1 1/4 cups sliced almonds (we used slivered)

1/4 cup all-purpose flour

2 1/2 teaspoons finely grated orange zest (used a little more than that)

1/3 cup granulated sugar

4 tablespoons unsalted butter (1/2 stick), cut into 4 pieces

1/4 cup light corn syrup

1 tablespoon heavy cream

1/4 teaspoon fine salt

Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.

Place the almonds, flour, and zest in a medium bowl and toss with a rubber spatula or wooden spoon to combine; set aside.

Place the sugar, butter, corn syrup, cream, and salt in a small saucepan over medium heat, stir to combine, and bring to a boil. Remove the pan from the heat, add the almond mixture, and stir to combine.

Drop heaping teaspoons of the batter at least 3 inches apart onto the prepared baking sheets, 6 per sheet. Using a rubber spatula, pat the batter out into 2-inch-wide circles, spreading the almonds into an even single layer.

Place both sheets in the oven and bake for 5 minutes. Rotate the baking sheets front to back and top to bottom and bake until the florentines are light golden brown around the edges, about 4 to 5 minutes more.

Remove from the oven to wire racks and let the cookies cool on the baking sheets for 2 minutes. Carefully remove the florentines from the baking sheets with a thin metal spatula, transfer to the wire racks, and cool completely. Repeat with the remaining batter—you can reuse the baking sheets and parchment while still warm. Reserve the parchment sheets for drizzling the chocolate over the cooled cookies, if using.

Place the cooled cookies on the reserved parchment sheets. Store the florentines in an airtight container for up to 5 days.

Countdown to Christmas: Double Chocolate Sea Salt Cookies

2011-12-21T18:22:00.003-05:00

Yesterday we extolled the virtues of Chow, and today, we want to tell you about The Tasting Table. The Tasting Table is an email newsletter with recipes, food and drink news, restaurant reviews, travel tips and more fun stuff for foodies. Recently they sent us a recipe for Double Chocolate Sea Salt Cookies, and the recipe didn't call for butter but olive oil. While we love our butter (see every recipe we make...), we were intrigued at how these would turn out.

We made the dough on Sunday, and in our rush to "get things done" we didn't take any pictures of the dough-making process (bad bloggers!). Sorry! We chilled the dough overnight and baked the cookies Monday afternoon. The recipe said it would turn out fifty cookies. Fifty? We ended up with 90!!! Plenty of cookies to go around. And while they weren't as chocolatey as we would have liked (see note below), we are really enjoying the texture and the way the sea salt flakes play up the sweet chocolate flavor. Verdict? A yummy, grown-up cookie for the sophisticated palate.

Note: Next time (and yes, there will be a next time), we will upgrade to a better chocolate (we used Ghirardelli bittersweet chocolate chips which are very good, but maybe not quite good enough for this recipe). We think a better quality chocolate will up the chocolatey goodness to where we want it.

Double Chocolate Sea Salt Cookies

recipe from The Tasting Table

Ingredients:

6 ounces bittersweet chocolate, finely chopped (about 1 cup)

2 cups plus 2 tablespoons all-purpose flour

⅔ cup whole-wheat flour

¼ cup natural cocoa powder

¾ tablespoon baking powder

⅔ teaspoon kosher salt

2 cups granulated sugar

5 large eggs
⅔ cup extra-virgin olive oil
½ teaspoon pure vanilla extract
flaky sea salt

In a heatproof medium bowl, add the chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.

In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.

In a standing mixer fitted with a paddle, mix together the reserved chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients. Mix well, until a sticky yet firm dough forms. Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.

Preheat the oven to 350°. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading. Press a pinch of flaky sea salt into the top of each ball. Bake until firm and the tops begin to crack slightly, 12 to 14 minutes. Remove from the oven and cool. Serve at room temperature.

Countdown to Christmas: Chow's "Split-Second Cookies"

2011-12-20T20:30:00.000-05:00

Do you know about Chow? If not, you should. Go ahead and check it out. We'll still be here when you get back.

It's pretty cool, isn't it? We loved their recent article titled, "Crazy-Easy Christmas Cookies," and since a little illness put a snag in our Christmas baking agenda, "crazy-easy" seemed like a good plan.

So, we made their "Split-Second Cookies" the other day. Well, "split-second" is a bit of an exaggeration, and they weren't "crazy-easy" (just look at that long list of directions!). Still, they weren't too difficult or time-consuming either, and we love the crispness, the buttery flavor and the cut-on-the-bias prettiness of these jammy cookies.

Although the recipe suggests using "smooth jam," we used a wonderful slightly-seeded jam we got this summer on a day trip to Enders Island at Mystic, CT. It's called The Triduum Three-Berry Preserve. The priests and sisters at St. Edmund's Retreat make it, and it is delicious. Special thanks to "Whit" for bringing us to Enders Island, and thanks to Chow for the great cookie recipe.

Split-Second Cookies

Recipe from Chow, but pictures here were taken by us.

Ingredients:

2 cups all-purpose flour, plus more for dusting the work surface

3/4 teaspoon fine salt

1/2 teaspoon baking powder

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

2/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup smooth jam

Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside. Whisk the measured flour, salt, and baking powder in a medium bowl to aerate and remove any lumps; set aside. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. Stop the mixer, scrape down the paddle and the sides of the bowl, and add the egg and vanilla. Beat on medium speed until incorporated, about 1 1/2 minutes. Stop the mixer and scrape down the bowl. Add the flour mixture and beat on low speed until the dough just comes together, about 45 seconds.

Cream butter and sugar; add egg and vanilla and beat well.

Then add flour mixture to turn into a dough

Turn the dough onto a floured work surface and form it into a disk. Divide the dough into 4 equal portions. Using your hands, roll each portion into a 10-by-1-inch log. Carefully transfer 2 of the logs onto each prepared baking sheet. Using the handle of a wooden spoon, make a 1/2-inch-wide and 1/2-inch-deep trough in the center of each log, leaving a 1/2-inch border at each end. Place the jam in a piping bag or a resealable plastic bag (snip off one bottom corner of the plastic bag, if using) and pipe the jam into each of the troughs.

Divide dough into quarters

Roll into 10-by-1-inch logs

Make a "jam trough" in the center of each "log"

Fill "trough" with jam

Place both baking sheets in the oven and bake for 10 minutes. Rotate the baking sheets front to back and top to bottom and bake until the cookie logs are light golden brown around the bottom edges, about 10 to 12 minutes more.

Bake until golden brown around the edges

Place the baking sheets on wire racks and let the logs cool for 15 minutes. Pick up 1 of the parchment sheets and carefully transfer the two logs to a cutting board. Cut each log on the diagonal into 1-inch-wide pieces. Transfer the cookies to the wire rack. Repeat with the remaining parchment sheet and cookie logs. Let the cookies cool completely. Store in an airtight container for up to 5 days.

Secret Recipe Club: Peppermint Bliss Bark

2011-12-19T07:00:00.005-05:00

It's the third Monday of the month, and you know what that means! Secret Recipe Club Reveal Day! Our assigned blog this month was The Weekend Gourmet by Wendy from Texas. The Weekend Gourmet features tons of festive recipes for every occasion, from the big game to National Brownie Day to the holidays. Wendy also offers giveaways very often, so check out her great blog for recipe ideas or for the chance to win a prize!

In the spirit of Christmas, we decided to make Wendy's original Peppermint Bliss Bark to include in our treat packages that will be going out to friends and neighbors. This recipe was so easy to make and turned out a delicious bite filled with plenty of different textures and flavors - chocolate, peppermint, oreo cookie and marshmallows. Blissful indeed! We followed Wendy's directions but used fewer peppermint pieces. Our version of her recipe is below. Make this stuff! It's delish!

Peppermint Bliss Bark

from The Weekend Gourmet

Ingredients:

1 12-ounce bag semi-sweet chocolate chips

1 cup mini-marshmallows

1 cup mini-Oreo cookies

1/2 cup chopped peppermint candies

4 ounces white chocolate

Melt chocolate chips in a double-boiler or very carefully in the microwave. Place marshmallows, cookies and 1/4 cup peppermint candies in a large bowl. Fold in the melted chocolate and gently mix until everything is combined. Lay a piece of parchment paper on a baking sheet and spread the mixture onto the paper. Melt the white chocolate in a double-boiler or very carefully in the microwave. Drizzle the white chocolate over the semi-sweet chocolate bark and sprinkle with remaining peppermint pieces. Chill the bark in the refrigerator (or outside if it's cold enough!) for an hour so it hardens. Cut into pieces and store in an air-tight container in the refrigerator until ready to serve/share/eat.

Gather your ingredients

Melt your chocolate

Mix it all together

Melt your white chocolate

Spread it all out on a parchment-lined baking sheet

Cut and serve!

Countdown to Christmas: Rosemary Almond Butter Toffee

2011-12-18T18:12:00.002-05:00

Severe abdominal pain caused Amy to go to the doctor on Friday morning and that seemingly quick doctor's visit turned into a 9-hour event complete with lab tests, cat scans and all kinds of nonsense in the E.R. They "think" it's some sort of intestinal infection, but all she could think was, "I don't have time for this! When is our Christmas baking going to get done?!?"

Saturday morning, after an anti-inflammatory injection and a couple of prescriptions began to work their magic, we got to some light work in the kitchen. We're not even half way done, but it was a good start. And while that annoying abdominal pain isn't quite gone, Amy is starting to feel a little better. Kitchen therapy. Works every time.

Anyway... We knew we wanted to do a toffee to include in our friends-and-neighbors Christmas treat boxes. Who doesn't love the crunchy sweetness of a good toffee? And Amy loves to mix salty and sweet, so we knew it would be a nut toffee. But it wasn't until she spied Rosemary Marcona Almonds during a recent visit to Trader Joe's that this particular recipe was born. That rosemary really gives this toffee a uniquely delicious hint of herbacious fabulousness. And it looks cool, too. So very Christmas-y! Enjoy!

Heat butter, salt, sugar, and corn syrup to 300 degrees

Sprinkle chopped almonds over wax paper-lined baking sheet

Pour toffee over chopped nuts

Top with chopped Trader Joe's Roasted and Salted Marcona Almonds with Rosemary

Rosemary Almond Butter Toffee

Ingredients:

1 cup (2 sticks) unsalted butter

1/4 teaspoon salt

1 cup white sugar

6 tablespoons dark corn syrup

1/2 cup chopped plain roasted, salted almonds

1/2 cup chopped Trader Joe's Roasted and Salted Marcona Almonds with Rosemary

Melt butter over low heat. Add the salt, sugar and corn syrup and stir until sugar is dissolved. Increase the heat to medium-high and bring mixture to a boil, stirring occasionally. Boil until mixture becomes foamy and reaches 300 degrees on a candy thermometer. In the meantime, line a baking sheet with wax paper and sprinkle the plain chopped almonds all over it. Pour the caramel over the nuts on the baking sheet, spreading with a spatula to cover. Sprinkle the chopped rosemary marcona almonds over the toffee mixture. Chill in refrigerator (or outside if it's cold enough!) until hardened, about one hour. Peel wax paper away and break into pieces. Store in an air-tight container until ready to serve/share/eat.