A Mingling of Tastes

Blackberry Scones with Lemon and Poppy Seeds

2013-05-21T18:54:00.001-05:00

I rarely make scones with fresh berries. Actually, that's not true. I'm fairly certain that I've never made a scone with fresh berries. First off, I'll tell you that I love berries. My second favorite fruit (after figs) is berries. It can be raspberries, blackberries, blueberries--whichever is the freshest, the sweetest, and on sale.

I also love scones, but I tend to favor more "dessert-like" recipes, even though I never go overboard on the amount of butter and rarely use high-fat dairy, like cream. My absolute favorite scones are Cinnamon Chip. There's also Maple-Pecan and Pistachio. Those last two have icing.

Once I finally combined fresh berries and scones, the results were awesome. They were sweet enough; the dough was incredibly tender; and the firm blackberries stayed intact, creating juicy chunks of berry. One caveat, however, is that fresh berries add a ton of liquid to your batter. It might look very dry, but once the berries are mixed in, you'll be fine.

I tried this recipe with fresh raspberries, and they were far too soft. They broke up, so no chunks of fruit; and they turned my dough into a moist blob almost instantly thanks to their high water content. The firmer blackerries, on the other hand, held up fine (if by chance, yours are very, very soft, they may not work so well). I think blueberries would also be great. Just make sure they're sweet and tasty.

Blackberry Scones with Lemon and Poppy Seeds

I use thick, homemade buttermilk (here's the recipe I use). Store-bought should be fine, but don't use milk mixed with vinegar or lemon juice; it's too thin. I think this recipe would work well with blueberries, but raspberries are too soft and will break up. Wash your berries a couple hours, or even the night, before so they're completely dry. The poppy seeds are a nice touch, but feel free to skip them.

Makes 12 medium scones

2 1/2 cups white whole wheat flour (300 grams)
6 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

1/4 tsp ground cardamom
2/3 cup buttermilk
1 large egg

1 tsp lemon or vanilla extract

Zest of 1 lemon

1 tbsp poppy seeds
8 Tbs very cold unsalted butter, cut into small chunks

2 cups fresh blackberries, dried well and halved

2 tbsp (approx.) turbinado sugar

Preheat oven to 400 F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cardamom. In a medium bowl, whisk together the buttermilk, egg, extract and lemon zest; whisk in poppy seeds.

Add butter to flour mixture and incorporate with a pastry blender or your fingers until mixture resembles coarse meal with some larger, shaggy chunks. Add wet ingredients and stir just until most of the dry ingredients are moist (dough will be quite dry as berries add moisture). Gently stir in blackberries, working them in with floured hands if needed. If dough is still very dry, you can drizzle in some buttermilk; if it’s too wet, knead in more flour.

Turn dough onto a lightly floured surface and quickly knead together. Divide in half and pat each half into a disk about 3/4 to 1-inch-thick. Cut each disk into 6 wedges. Transfer to prepared baking sheet and sprinkle with turbinado sugar. Bake 15 to 18 minutes, or until bottoms are golden brown and a tester inserted in the center comes out clean. Cool on a wire rack.

Margarita with Easy Homemade Sour Mix

2013-04-30T17:29:00.002-05:00

The Margarita is one of my favorite cocktails. Unfortunately, it's one of those drinks that can be absolutely tragic to order at a bar. You can end up with a beverage that's any number of these: sickly sweet, watery, unbalanced, as big as your head. Just like it's tropical friend, Pina Colada, a lot of injustice has been done to the Margarita.

On the opposite end of the spectrum, some bars (often legitimate cocktail bars at the higher end of the classy spectrum) make Margaritas with a lot of tequila, fresh lime juice and a mere touch of simple syrup or sour mix. So you're pretty much drinking a tequila martini. This is supposed to be more authentic, but I like some sweetness in my Margaritas. So, this recipe is a nice balance between the too syrupy and too austere versions of the drink.

And, of course, you can make it more or less sweet according to your taste. That's why I like making Margaritas at home. My husband came up with a really great and easy homemade sour mix that we use for all sorts of cocktails. You do not have to make simple syrup or heat anything at all. He just combines agave syrup with fresh lemon and lime juice in a jar and shakes it up. If you don't want to use agave, you can substitute simple syrup.

I uploaded these pictures before I realized that Cinco de Mayo is actually right around the corner. Total coincidence. Happy drinking!

Perfect Margarita with Sour Mix

The sour mix recipe is below. You need a good, juicy lime; an old, shriveled one will mess up the proportions.

Makes 1

1 lime
kosher salt if desired

1 1/2 oz tequila

1 oz sour mix or to taste
1/2 oz triple sec

Cut the lime in half crosswise, then cut a wedge off one of the halves. Cut a slit in the flesh of the lime wedge and run it around the rim of the glass. Dip in salt if desired (avoid getting too much salt on the inner rim so it doesn't "season" your drink). Stick the lime wedge on the glass for garnish.

Add tequila, sour mix, triple sec and all the juice you can squeeze out of the remaining lime halves to a cocktail shaker. Add a handful of ice and shake well. Taste and correct the proportions to suit your tastes. Strain into glass. You can serve on the rocks if you want. I like it straight up, then I add one or two ice cubes if it gets warm as I'm drinking it.

Easy Agave Sour Mix
Agave is about 25% sweeter than sugar, so we add extra citrus, rather than using an equal amount. These quantities needn't be exact, so feel free to use more or less citrus in your mix. Look for light-colored agave nectar since it is generally milder in flavor.

1/2 cup light-colored agave nectar
5 tbsp fresh lime juice
5 tbsp fresh lemon juice

Add all the ingredients to a jar with a tight-fitting lid. Shake vigorously until combined. Keeps in the refrigerator for a couple weeks.

No-Bake Peanut Butter Pie Bars

2013-04-23T12:12:00.000-05:00

This is a easy, fast dessert that looks more complicated than it is. Great, right? It's from The Daily Cookie, a book I raved about a little while back. If you're a chocolate-and-peanut butter fiend, you'll love this. The base is ground up Oreos and butter pressed to form a firm crust. The middle layer is creamy peanut butter and cream cheese, and the topping is the simplest chocolate ganache. It's a lot like those utterly decadent peanut butter mousse pies that seem to call to me from countless web pages, but in the form of satisfying little bars that come in around 100 calories (so good ahead, eat two!).

These bars are made in a square pan, but I could see using a round cake pan and cutting them into thin slices if you want a more elegant presentation. Serve them on a plate next to some whipped cream. In bar form, they're easy to just pick up and eat out of hand. The filling is so tasty (obviously) that I'd consider doubling the amount for a thicker bar.

No-Bake Peanut Butter Pie Bars
Adapted from The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life by Anna Ginsberg of Cookie Madness

Makes 24 small bars

Crust:
12 Oreo (or similar) cookies
4 tbsp unsalted butter, melted

Filling:
4 oz reduced fat cream cheese (neufchatel), softened
1/2 cup confectioners' sugar (55 g)
1/4 cup chunky or creamy peanut butter
1 tbsp 2% or whole milk

Topping:
1/4 cup heavy cream
3 oz semisweet chocolate, chips or a chopped bar

Line an 8-inch square pan with nonstick foil (or use regular foil and coat with flour-added baking spray). Process the cookies into fine crumbs using a food processor fitted with the metal blade. You should have 1 1/4 cups. Pour melted butter over crumbs and pulse a few times to combine. Transfer to prepared pan and press tightly to form an even layer. Freeze for 20 minutes to make a firm crust.

Meanwhile, make the filling: Beat the cream cheese and confectioners' sugar with an electric mixer on medium speed until smooth. Beat in peanut butter and milk. Spread over the frozen crust. Refrigerate for about 1 hour, or until peanut butter layer is firm.

Make the topping: In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and immediately add the chocolate. Let it sit for 1 minute, then stir until chocolate is melted and very smooth. If still very hot, cool up to 5 minutes. Spoon chocolate over the peanut butter layer and spread evenly with an offset spatula. Refrigerate until chocolate is set. Cut into 24 bars, or desired size.

Note: For 24 servings, 1 bar contains approximately 104 calories and 7 grams fat according to my calculations on nutritiondata.self.com.

Curried Lentil Soup with Ginger

2013-04-16T11:08:00.000-05:00

I've posted two other red lentil soup recipes over the years, but I feel justified in adding a third. It's not that this one is wildly different from the others. Nor is it shockingly innovative. I just thought it turned out so well, that I wanted to write it down.

In a soup like this you can always tweak the spices and their amounts. The fresh ginger, however, was a key ingredient for me and using ground wouldn't be the same. I love over-stuffing a soup with vegetables, and this one packs carrots, tomatoes and spinach. Super-hearty and nutritious. I added sauteed shrimp to make this a one-bowl meal, but serve it any way you want. And don't forget the lime. Never underestimate the power of citrus to lift the flavor of legumes with a bracing zip!

Curried Red Lentil Soup with Ginger

You can serve this soup with a sandwich, as part of a meal, or as a main dish topped with sauteed shrimp. It's great any way. I kept the recipe instructions simple, short and sweet. This is a soup you can throw together any night of the week.

Serves 4

1 Tbs canola oil

1 large white onion, chopped

2 Tbs chopped fresh ginger

1 Tbs (approx.) curry powder

Indian chile powder or cayenne to taste

1 tsp ground cumin

1 tsp turmeric

2 cups chicken broth

3 cups water

1 1/4 cup red lentils

3 large carrots, sliced

14 oz can diced tomatoes

6 to 9 oz spinach leaves (optional)

1 juicy lime, plus wedges for serving if desired

Greek yogurt and sliced scallions for serving

Heat canola oil in Dutch oven or large pot on medium high. Add onion and saute until tender. Add ginger and spices and cook 2 minutes, stirring often. Add broth, 2 cups of the water and tomatoes and bring to a boil. Add lentils and carrots and simmer, uncovered, until tender. Add additional water as needed if soup gets too thick. Add spinach leaves if using and simmer until wilted. Add the lime's juice and season to taste with salt, pepper and more chile powder if desired. Serve with yogurt and scallions.

Braised Flanken-Style Short Ribs

2013-04-12T13:25:00.000-05:00

I've been watching Top Chef for years, but it's only during this past season that Tom Colicchio finally grew on me. I never doubted that he was a good chef, but I never really "liked" him until recently. So, when I was searching for a good short ribs recipe and came across this one he did for Food and Wine, I was excited to give it a try.

Spoiler alert: It's a great recipe! I had a feeling it would work out well just by reading it. There aren't a lot of ingredients and the steps are simple. You do have to start the dish the day before, but only so the meat and braising vegetables can soak overnight in a red wine bath.

I did skip the step of basting the cooked ribs in their liquid and broiling them in order to create a glaze. I was dubious and didn't want to toughen the meat. I also thought the delicious braising liquid was too thin to coat the ribs or caramelize well. I don't think anything was lost due to my choice not to broil. It just seemed too fussy. The recipe below reflects this change, and I'd definitely make it again the exact same way!

Tom Colicchio's Braised Short Ribs
Adapted from Food and Wine magazine
This recipe calls for flanken-style short ribs, which are cut across the bone. I think you could also use English-style, which are cut parallel to the bone, but the cooking time may vary slightly. Either way, either cut should come from the chuck where the ribs are meatier, rather than the plate of the animal. A fat separator is really nice for de-fatting the braising liquid. I have this one, and I use it all the time.

Serves 4 to 6

2 tbsp vegetable oil
4 lbs flanken-style short ribs, about 1" thick
Kosher salt and freshly ground black pepper
1 large onion, chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
1 bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
3 cups chicken broth
Chopped parsley for garnish

Heat half the oil in a large heavy skillet on medium-high heat. Season the ribs with salt and pepper. Add half the ribs to the skillet and cook, turning once, until browned and crusty, 8 to 12 minutes. Repeat with remaining oil and ribs. Transfer to a shallow baking dish in a single layer.
Add the onion, carrots, celery and garlic to the skillet and cook over medium-low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken broth and bring to a boil. Cover and cook in the lower third of the oven for 1 to 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a fat separator, discarding vegetables (or strain sauce into a heatproof measuring cup and skim off as much fat as possible). Pour de-fatted sauce over the meat; there should be about 2 cups. Serve with sauce, over polenta or mashed potatoes if desired. Garnish with parsley.

Chewy Chocolate Chip Cookies with Cornstarch

2013-04-09T15:39:00.000-05:00

I couldn't resist trying this recipe after seeing it on a few food blogs and pinterest, which means you've probably seen it too! I wanted to post it to this little recipe journal of mine because it's a good, easy chocolate chip cookie that I would make again.

The interesting thing about the recipe is that it includes a little bit of cornstarch, and that ingredient is rumored to create a truly chewy texture. These cookies are chewy, but I'm uncertain whether or not that small amount of cornstarch is the precise reason. If you baked these too long, they would definitely not be chewy. But baked to right degree, the edges get slightly caramelized and the centers are tender and not cakey. They didn't spread a whole lot either, so fans of flat, crisp cookies should give this one a pass.

I might add more cornstarch next time I make these cookies. I think this recipe might stem from the idea of using cake flour or a combo of cake flour and all-purpose. This seems feasible because the standard method for making d.i.y. cake flour is to add 2 tablespoons cornstarch to 3/4 cup of AP. All that aside, I really liked these cookies!

Chewy Chocolate Chip Cookies with Cornstarch
Adapted from Just Baked
If you're feeling adventurous, increase the amount of cornstarch to 2 tablespoons and subtract 1 tbsp plus 1 tsp flour. This would be similar to using 1 cup of cake flour and 1 cup of all-purpose (read the accompanying blog post for more info on this). If you don't have a scale, measure the flour with the spoon and sweep method.

Makes about 3 dozen

2 cups all-purpose flour (250 grams)
2 tsp cornstarch (see head note)
1 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, at room temperature
3/4 cup (packed) brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
1 3/4 cups chocolate chips or chunks (I like Ghirardelli semisweet)

In a large bowl, whisk together the flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, cream the butter and both sugars on medium-high speed until light-colored and fluffy. Add the egg and vanilla and beat on medium speed until combined.

Add about half the flour mixture and beat on lowest speed just until almost combined. Add remaining flour and repeat until just combined (batter is very thick). Stir in chips by hand. Cover dough and refrigerated at least 1 hour or up to 3 days.

Preheat oven to 350 F and line a baking sheet with parchment paper (I used nonstick insulated baking sheets, but regular light-colored baking sheets are fine too. If you have regular dark-colored baking sheets consider lowering oven temp to 325 to avoid over browning). Scoop rounded tablespoon-sized balls and place on baking sheet about 2 inches apart. Bake one sheet at a time in the center of the oven until edges are barely golden (centers will look under done, but they won't taste raw when cooled), 9 to 11 minutes. I did my batches for 11 minutes, but I think going slightly less would work well. Cool on baking sheet 5 minutes, then transfer to a rack. Repeat with remaining dough.

Roasted Cauliflower and Shrimp Risotto with Spanish Flair

2013-04-03T13:29:00.001-05:00

It's amazing how watching someone else perform a task can be so enlightening. In this case, I'm talking about the mundane kinds of tasks that you already know perfectly well how to do. This happens with cooking all the time. Whether we're in the kitchen with a friend or watching a chef on TV, there's always a little trick or tweak that can transform how you do things in your own kitchen.

This happened to me, and I didn't have to go far at all! My husband was making risotto and I was helping. We just came up with a mish-mash of ingredients that sounded delicious and put them together (that's the great thing about risotto: it never has to be the same dish twice). That day, we topped the rice with the world's greatest roasted cauliflower, shrimp sauteed with a little dry Sherry, Manchego cheese, parsley and pine nuts.

Anyway, the revelation came in how my husband actually prepared the risotto. He simmered the rice very low and slow and never stopped stirring. It was amazing the difference this made to the finished product! I love to make risotto and have definitely gotten cavalier about my technique over the years. It still turns out well, but his attention to detail made a big enough difference that I'll always put in the extra bit of care.

As I wrote in the head note below, I'm not including a full risotto how-to in the recipe. Instead, I included all the ingredients and technique tips along with full instructions for the (world's best) cauliflower and shrimp. This was one of the best meals I've eaten in a while. If you are a risotto lover, I hope this is helpful!

Roasted Cauliflower and Shrimp Risotto with Spanish Flair

This particular risotto is an assembly job. The components are cooked individually for incredible flavor and texture, then it's all put together before serving. It's easiest to do with 2 cooks in the kitchen. This recipe is informal--just one idea for a risotto dish that I am absolutely crazy about--and I haven't written detailed risotto steps, just the new tips I learned from my husband to make it great. Here's a step by step risotto recipe if you need a refresher on the process, or you can google to find loads of general recipes (but you know how to do this, right?). Instructions for the cauliflower and shrimp follow separately.

Serves 2 to 3

For risotto:

4 cups chicken broth

1/2 tbsp olive oil

1 tbsp unsalted butter

1 large shallot, sliced

2 to 3 cloves garlic, chopped

1 cup Arborio rice

For my husband’s perfect risotto:
Cook very slowly, maintaining a low simmer and adding liquid only when the previous addition is nearly gone. You should not use any additional liquid and may have some leftover. Stir almost constantly. Risotto should be tender yet a bit firm to the bite in 28 to 30 minutes. Add black pepper and a pinch of salt to the shallot at the beginning if desired, then don’t season until risotto is nearly done (and remember the shrimp, cheese and cauliflower will add salt).

For cauliflower:
Preheat oven to 450 F. Break 1 head cauliflower into bite-size pieces and dry thoroughly if damp. Coat baking sheet with cooking spray. Drizzle cauliflower with 1 to 1 1/2 tbs olive oil; toss with curry powder (enough to add flavor and color, but not overwhelm), salt and black pepper. Roast in the lower 1/3 of the oven until bottom sides are deeply browned, 12 to 15 min; toss and roast until opposite sides are deeply browned and cauliflower is very tender, 7 to 10 minutes.

For shrimp:

8 to 10 medium shrimp per person, peeled and deveined

1 to 2 cloves garlic, chopped

Red pepper flakes to taste

Dry Sherry

1/2 tbsp unsalted butter

Try to finish the shrimp at the same time the risotto is finished. Pat dry and season with salt and pepper. Heat a large skillet on medium high and coat with cooking spray. Add shrimp and cook until opaque and not quite cooked through, turning once or twice, 3 to 4 minutes. Reduce heat to medium low, add garlic and a bit of red pepper flakes and cook for 1 minute, stirring constantly. Add a splash of dry Sherry, enough to thinly film the skillet, and simmer until reduced by about half. Add 1/2 tbsp unsalted butter, broken up into small chunks and stir just until melted. Remove from heat. You should have a small amount of intense, slightly creamy sauce.

To serve: Top risotto with shrimp and its sauce. Squeeze fresh lemon juice over shrimp (mostly) and rice (a little), or pass wedges at the table for personal taste. Add cauliflower and sprinkle liberally with grated Manchego cheese. Finish with toasted pine nuts and plenty of chopped fresh parsley.

Italian White Bean, Sausage and Kale Soup

2013-04-01T15:26:00.001-05:00

I made this soup a while ago and wasn't going to post it because I had no good pictures. Soup is one of the less exciting types of dishes to photograph after all. But, I loved how this turned out and didn't want to forget how I made it, so here we are.

The key thing that makes this hearty, stew-like soup so noteworthy is dried beans. The texture and richness they add to the cooking liquid just wouldn't be present if canned beans were used (I have nothing against canned beans! If using them means the difference between cooking and not cooking, then by all means.).

The other things that make the recipe for me are miso paste and sun dried tomatoes.A scoop of light miso is my absolute favorite trick for adding savory depth to hearty greens and slow cooked dishes. The sun dried tomatoes are just tossed in at the end, but they add so much flavor, both sweet and acidic, that they're easily a key ingredient.

I don't know about you, but it's cold and wintry in Chicago today, so writing about soup in April doesn't seem so out of place to me!

Italian White Bean, Sausage and Kale Soup

This is a thick, satisfying soup with layers of Italian flavor and the richness you get from simmering dried beans. I love using light-colored miso to add depth to vegetable-heavy soups and braises like this one. If you don’t want to use it, add 1 to 2 tablespoons of tomato paste, which is also a good umami ingredient, instead. Note that miso adds salt to the soup, while tomato paste is generally very low in sodium.

Serves 6 to 8 as a main course

2 tablespoon olive oil

1 large white onion, chopped

2 to 3 carrots, chopped

3 celery ribs, chopped

1 teaspoon fennel seeds

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 to 1/2 teaspoon red pepper flakes

4 cloves garlic, chopped

1 tablespoon light miso (optional, see head note)

4 cups chicken broth

4 cups water, plus more as needed

1 pound Great Northern or Cannellini beans, soaked overnight, rinsed and drained

Nonstick cooking spray

3 fresh Italian turkey sausages (such as Jennie O brand)

14 ounce can diced tomatoes with Italian seasoning

3/4 pound trimmed, chopped curly kale with ribs (1 to 1 1/4 pounds before trimming)

1/3 cup (approx.) chopped sun-dried tomatoes (oil-packed or not)

Pecorino-Romano cheese, for serving

Lemon wedges, for serving

Heat the oil in a large Dutch oven or soup pot on medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, until softened, about 7 minutes. Stir in fennel, oregano, thyme and red pepper flakes and continue cooking until lightly browned, about 5 minutes more. Push vegetables to the side and add garlic and miso. Cook, stirring constantly and breaking up the miso, 2 minutes.

Add broth and 4 cups water, cover and bring to a boil. Add beans, cover and simmer on medium heat, stirring occasionally, until beans are bulked up in size, but still slightly firm, about 1 1/2 hours. If liquid level gets too low, add water as needed; conversely, simmer the soup uncovered if you want some of the liquid to evaporate.

While beans simmer, cook the turkey sausages: Heat a medium skillet on medium-high heat and coat with cooking spray. Squeeze the sausages out of their casings into the skillet. Cook, crumbling meat with your spoon, until cooked through. Transfer to a paper towel-lined plate and lightly press with another paper towel to drain.

To the soup, add the tomatoes and about half the kale and cover just until wilted. Add remaining kale in this manner, as well as additional water if needed (soup should be thick, but you should still be able to stir it without too much muscle). Simmer until beans are tender, but not falling apart, and kale is very tender, 20 to 30 minutes (tender or Tuscan kale will cook faster). Reduce heat to low and stir in the turkey and sun-dried tomatoes just until heated through. Season with salt and freshly ground black pepper to taste. Shave cheese with a vegetable peeler over each bowl and serve with lemon wedges.

Vegetable Borscht and Homemade Pierogi

2013-03-20T15:07:00.003-05:00

I wanted to show off these beautiful pierogi I made. I made them extra large because that is how my grandmother made hers. I also browned them in some butter the way she did, but they're great simply boiled. I've never seen pierogi this size anywhere else; they're usually about the size of potstickers. I used a great recipe from the book, From a Polish Country House Kitchen. After making them, I bought the book, and it's quite awesome. The pierogi recipe is here on Serious Eats if you'd like to take a look.

The dough was very easy to work with. I also made the filling with peas, bacon and ricotta, which was really tasty. I couldn't leave well enough alone, however, so I also made a mashed potato and ricotta filling (plus salt and pepper and nothing else--delicious). I did all this one day when I was home by myself, and it was a ton of work. If I had my favorite kitchen helper with me, it would have been a lot easier. And of course, there's always a learning curve when you cook something for the first time.

I think I will try this again, but I'll stick to one type of filling and make smaller pierogi, as these take forever to boil. I also learned that it's important to roll the dough as thin as possible, so the pierogi aren't too doughy, for lack of a better word.

I wanted to make borscht and pierogi on the same day, but fortunately I was wise enough to give up that dream. So I made this the next day, and it was so full of flavor and vegetal goodness! Easy too. I referred to the borscht recipe from that same cookbook as well as several others and came up with my own ideal version, which is below.

Vegetable Borscht

Pureeing some of the soup in a blender adds body and silkiness.

Serves 6 to 8

2 tbsp canola or safflower oil

1 large white onion, chopped

2 celery ribs, sliced

1/2 tsp caraway seeds

1/4 tsp fennel seeds

1/4 tsp dried thyme

1/4 tsp dried marjoram or oregano

Cayenne pepper to taste

2 tbsp tomato paste

4 to 5 cloves garlic, chopped

4 cups chicken broth

4 or more cups water

4 to 6 beets, peeled and cut into 1” chunks

2 to 3 carrots, cut into 1/2” pieces

2 to 3 parsips, cut into 1/2” pieces

Greens from the beets or 1 bunch of Swiss chard, chopped; or a few handfuls of spinach leaves

1 to 2 tbsp red or white wine vinegar

Juice of half a lemon, or to taste

Chopped fresh dill for serving

Greek yogurt or sour cream for serving

Hot sauce or sriracha for serving

Heat the oil in a Dutch oven or large pot on medium-high heat. Add onion, celery, caraway, fennel, thyme, marjoram and cayenne, and stir occasionally, until tender and lightly browned, about 10 minutes; season lightly with salt and pepper. Add tomato paste and garlic and cook for 1 to 2 minutes, stirring well.

Add broth and 4 cups of water and bring to a boil. Add beets, cover and simmer for 15 minutes. If there is not enough liquid to easily cover all the vegetables at any point, add additional water. Add carrots and simmer for 5 minutes. Add parsnips and simmer until all vegetables are tender, about 15 minutes more. Add greens and simmer just until tender (time will depend on the type of green you choose). Add vinegar and lemon juice. Check seasoning and add additional salt, pepper or cayenne as needed.

Ladle about one third of the soup into a blender and puree (carefully). Return to the pot and stir until heated through. Serve with a generous sprinkling of fresh dill and pass yogurt and hot sauce at the table.

Chicken Vindaloo and Perfect Basmati Rice

2013-02-14T17:18:00.002-06:00

I love Indian food, and there are a few dishes I like to cook. They're not necessarily authentic; or they're fairly authentic, just done to my preferences. This is my first time making vindaloo. It's traditionally spicy, but I wasn't in the mood for searing heat, so I just chopped up hot chiles to add at the end if I felt like it. You could also add them to the onion-based sauce mixture if you want heat to permeate the dish. I just stuck with some Indian chile powder (similar to cayenne) in the sauce blend.

The sauce itself is made mostly of onions sauteed with spices. It also gets a nice hit of vinegar for a little sourness. Potatoes also figure in and help make this version so hearty and comforting--yet still nice and healthy. Serve it over basmati rice. I finally figured out how to cook it perfectly, which is easier said than done (at least for me). Of course naan is never a bad idea either.

What's your favorite Indian dish, and do you make it at home?

Chicken Vindaloo

Chicken adapted from Allrecipes.com

This dish tastes authentic, but lacks the rich, heavy quality so often found in restaurant cooking. It's flavorful and hearty, and is worth the effort to put together (You'll need at least 1 hour to marinate). I finally stumbled upon the perfect method for cooking basmati rice (it was years of trial and error), so I've included that in the recipe. The side dish is just frozen green beans steamed in the microwave then seared in a skillet with about half a can of diced tomatoes and a bunch of the spices used in the vindaloo.

Serves 4 to 5

5 tablespoons ghee or vegetable oil, divided

3 large white onions, chopped

2-inch piece ginger, chopped

5 garlic cloves, chopped

3 tablespoons distilled white vinegar

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garam masala

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon Indian chile powder or cayenne

1/2 teaspoon salt, plus additional to taste

Water for blending and simmering

3 (6 oz) boneless skinless chicken breasts, cut into 2-inch pieces

2 medium Russet potatoes, peeled and cut into 1 1/2-inch chunks

3/4 teaspoon black mustard seeds

1/4 cup water and more as needed

1 cup Basmati rice

Chopped cilantro

Lime wedges, for serving

Thinly sliced Serrano or other hot chile, for serving

1. Heat 2 tbsp of the ghee in a Dutch oven or large pot on medium high heat. Add onions and cook, stirring occasionally, until tender and golden brown, 7 to 9 minutes. Add ginger and garlic and cook, stirring constantly, until softened, 1 to 2 minutes. Transfer to a blender. Add vinegar, coriander, cumin, garam masala, black pepper, turmeric, chile powder and 1/4 tsp of the salt, or salt to taste. Puree; if too thick to blend, slowly add water 1 tbsp at a time until you have a thick sauce.

2. Put chicken pieces in a large bowl. Add sauce and stir well. Refrigerate for 3 hours or as long as overnight; or rest at room temperature for 1 hour.

3. Bring a medium pot of water to a boil and cook until tender but not falling apart, 8 to 10 minutes. Drain and rinse and wipe out the saucepan.

4. Heat 1 tbsp of the ghee in the same medium saucepan on medium heat. Add rice and cook, stirring frequently until opaque and fragrant, 1 to 2 minutes. Add 1 3/4 cups water and a scant 1/4 tsp of the salt and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender and water is absorbed, 15 to 17 minutes. Keep the pan covered and set aside to rest for 10 minutes or more.

5. Heat 1 tbsp of the ghee in a large skillet on medium-high heat and add mustard seeds. When seeds start to pop, add the potatoes. Season lightly with salt and cook just until browned on most sides. Transfer to a bowl.

6. Heat remaining 1 tbsp of ghee in the Dutch oven (no need to clean it) on medium heat. Add the chicken with its sauce plus 1/2 cup of water and bring to a simmer. Reduce heat to maintain a slow simmer and cook, stirring frequently, until chicken is cooked through, about 10 minutes. Stir in potatoes and simmer just until heated through. Season with salt to taste. Add additional water if you want a thinner sauce. Sprinkle with cilantro and serve with rice and lime wedges. Pass the chiles (or additional chile powder) at the table for people who want to add more heat.

Mini Pecan Phyllo Tarts

2013-01-21T16:41:00.000-06:00

This is a phenomenal recipe, and all the credit goes to the blog, Gina's Skinny Recipes. I followed the recipe almost exactly. These are absolutely delicious, low-calorie and easy. They are not merely a good healthy dessert; they are just a good dessert, period.

I'm not one to make healthy desserts. The normal food I eat is super-healthy, so when I have dessert, I don't go for a low-cal, low-fat workarounds. Fruit is not dessert; sorbet is not dessert, etcetera. When I read over the recipe for these tartlets, I felt confident that they'd be great, and that the low calorie count would be a happy coincidence. The best possible outcome happened: They proved to be even more yummy and satisfying than I'd hoped.

There's a savory version with brie, walnuts and Craisins on Gina's Skinny Recipes that I want to try soon. But honestly, I can't wait to make the pecan version again.

Do you have any healthier desserts that are just as awesome as a "normal" (for lack of a better term) dessert?

Mini Pecan Phyllo Tarts
Adapted from Gina's Skinny Recipes
You can find mini phyllo shells in the freezer section at large supermarkets. They come in packs of 15, but you can easily double or triple this recipe. I used raw honey because it's what I had, and it worked well. According to the original source, 1 tart contains 68 calories and 4.5 grams of fat.

Makes 15 tarts

1 large egg
4 teaspoons brown sugar
2 tablespoons honey
1/4 teaspoon vanilla extract
Pinch salt (scant 1/8 teaspoon), or to taste
1 tablespoon unsalted butter, melted
1/2 cup pecans (2 ounces), toasted and chopped
15 mini phyllo shells

Preheat oven to 350 F. In a medium bowl, whisk the egg. Add sugar, honey, vanilla, salt and butter; stir to combine. Stir in pecans.

Arrange phyllo shells on a baking sheet. Fill evenly with pecan mixture (about 1 heaping teaspoon per shell). Bake until shells are golden brown and crisp, 10 to 15 minutes. Transfer to a rack and cool. Serve slightly warm or at room temperature.

Healthy Creamed Mustard Greens

2013-01-04T16:34:00.000-06:00

These are healthy creamed greens! I've made the recipe a couple of times since I chose it for Thanksgiving because it's so tasty and satisfying. I tend to do really simple vegetable side dishes--just roasting or grilling, or microwaving a bag of frozen veg when I want something really easy.

For me these qualify as a more "special" or "indulgent" side, but that's just relative to my usual picks. This dish does require a couple of steps, but it's not difficult. Just steam or boil the greens and make a quick bechamel sauce. There's no cream at all, so you can eat a huge pile and feel healthy as ever.

Creamed Mustard Greens
Adapted from the recipe for creamed spinach at A Veggie Venture.

Kale or collard greens would work just as well; I've subbed scallions for the onion. My supermarket sells pre-cut 1-pound bags of fresh greens, so that's what I use. If you're buying them by the bunch, you'll need to trim off the stems, so get a larger quantity, maybe 1 1/4 pounds. In other words, you want about 1 pound of chopped fresh greens.

Serves 4

1 pound chopped mustard greens (leaves and ribs; discard stems)
1/2 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 to 3 cloves garlic, chopped
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground nutmeg, or to taste
1/4 teaspoon ground cayenne pepper, or to taste
1/4 cup grated Parmesan cheese (1 ounce), optional

Steam or boil the greens until tender. Drain in a colander and press out as much water as you can. Set aside.

Heat the butter and olive oil in a large saucepan, on medium heat. Add onion and cook, stirring occasionally until tender and lightly browned. Add garlic and cook 1 minute. Add flour and stir constantly until absorbed. Cook, stirring often, until toasted, about 1 minute.

Slowly whisk in the milk. Bring to a simmer, whisking often. Add the nutmeg and cayenne. Simmer until thickened, still whisking, about 2 minutes. Reduce heat to low and add Parmesan if using. Stir in the well-drained greens until heated through. If sauce gets too thick, thin with more milk. Season to taste with salt and pepper and serve immediately. Or, cover and set aside up to 30 minutes. Reheat, covered, on low, stirring often.

Polish Holiday Sweet Bread

2012-12-28T16:19:00.002-06:00

My grandmother was a talented baker. Making treats for everybody, especially for Christmas, Easter and weddings, was her vocation. She made this bread for both Christmas and Easter. She was Polish, so this recipe sort of is too, although I've never found anything quite like it in a book or through any online search.

A sandwich made with this bread, thick slices of holiday ham and nothing else is one of things I most look forward to eating. Of course, my grandmother didn't really follow a recipe when she made it. Starting with the version lovingly documented by my aunt, I've made the bread successfully in past years. Still, it was finicky stuff and the stress of worrying whether it would turn out made the cooking process overwhelming.

This year, I decided to get rid of the guess work and develop a precise version of the recipe that anybody could follow. Yes, you need some tools and lots of time, but it works! It also tastes just like my grandmother's. The closest thing I can compare it to is babka, but I believe this uses more eggs, and we would never fill it with chocolate. The filling is amazing by the way, but I love the bread plain as well, without the jelly roll-like swirl. As I mentioned, the sweet bread paired with salty smoked ham is out of this world, but I also like it lightly toasted with salted butter for breakfast.

I don't think I've ever made a blog post with so many step-by-step photos, but in this case, I think they are useful. The recipe itself is also long and very precise, but once you do it, it's not a big deal. Enjoy!

First some essentials: An instant-read thermometer (with my green scale in the background); active dry yeast packets and candied cherries.

Activated yeast should look this foamy; checking the water temp helps.

After adding 7 cups of flour. Dough will still be sticky and won't pull away from sides of the bowl.

Transfer the dough to a well-oiled mixing bowl.

After rising for 3 hours in a dry, chilly kitchen.

The filled dough just before rolling it up.

And we're done!

Polish Holiday Sweet Bread

Inserting an instant-read thermometer into the center of the loaves is essential to avoid over or under baking the bread. A kitchen scale lets you quickly and accurately measure the flour, so I highly, highly recommend it. If a scale is unavailable, measure the flour as follows: Fluff up the flour in its container, then lightly spoon into a 1-cup measuring cup, taking care not to shake the cup; level with a knife; repeat, fluffing the flour every time. This method will get you as close as possible to the correct weight of flour. Either way, measure all of the flour into a bowl before you start adding it to the dough.

This bread tends to stick to the pans (sugar will do that) no matter what, so here’s the ultimate fix: Buy some nonstick foil (Reynolds--it’s right by the regular foil; you will love this stuff!) and line the pans with it. Coat with cooking spray (or oil) for extra insurance.

My grandmother used melted Crisco for the filling, however, I can’t see any advantage to doing so. As a compromise, I use half Crisco and half butter. If you don’t have shortening in your pantry, feel free to use all butter. The candied cherries are the kind used in fruitcake and are easy to find around the holidays, or online; do not substitute maraschino or dried. For the very detailed bakers, the flour I prefer for this particular recipe is either Pillsbury or Gold Medal, both unbleached, all-purpose.
Update: I read a trick in this Cookie Madness post about how to prevent fillings from separating from the bread. I will try it by replacing the melted butter/Crisco with 1 egg beaten with 1 tbsp water.

Yield: 2 (9” x 5”) loaves

Total time: All day, or around 8 hours, mostly hands-off

SPECIAL EQUIPMENT

Nonstick foil

Pastry brush

Instant read thermometer

Scale

INGREDIENTS

For dough:

3/4 cup milk (2% or whole)

1/2 cup (1 stick) unsalted butter, cut into 3 chunks

1 1/2 cups granulated sugar

1 teaspoon salt

2 packets (4 1/2 teaspoons) active dry yeast

1 teaspoon granulated sugar

5 large eggs, at room temperature

7 cups unbleached all-purpose flour (910 grams)

For filling:

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons Crisco

1 cup (loosely packed, approx.) dark brown sugar

3/4 cup (approx.) candied/glazed cherries, quartered or chopped

3/4 cup (approx.) toasted, chopped pecans

For egg wash:

1 large egg

Pinch of salt

INSTRUCTIONS

1. Heat the milk and butter in a medium saucepan over medium-high heat. Stir frequently (do not boil; adjust heat if necessary) until butter is melted. Add 1 1/2 cups sugar and salt and stir frequently until dissolved. Cool slightly.

2. Fill a glass measuring cup or small bowl with 1/2 cup of hot, but not steaming, water. Use instant-read thermometer to make sure water temperature is 110F to 115F. Add yeast and 1 tsp sugar and stir gently. Set aside until yeast is foamy, about 5 minutes.

3. In the bowl of a stand mixer, thoroughly whisk the eggs. Slowly whisk in 1/2 cup of the cooled milk mixture. Add another 1/2 cup in the same manner, then slowly whisk in the remainder of the milk mixture. Fit the dough hook onto the mixer. With the mixer off, add 2 cups of the flour and the yeast mixture. Mix on low to medium-low speed until just combined, scraping down the bowl as needed. Do this two more times, until you have added 6 cups of the flour. Add 1/2 cup of the remaining flour and mix. Dough should have an elastic, slightly glossy appearance; it should feel moist and sticky to handle, but not wet; it will not pull away completely from the sides of the bowl or form a ball. Add remaining 1/2 cup flour if necessary to achieve this texture.

4. Coat a large mixing bowl with canola cooking spray or brush with a light coat of canola oil. With floured hands, transfer dough to a lightly floured surface and shape into a ball. Place dough in bowl, then flip the dough over so that both sides are coated with oil. Cover bowl with plastic wrap and drape a kitchen towel over it. Let the dough rise at room temperature until doubled in bulk, 2 to 3 hours.

5. Line two 9” x 5” baking pans with NONSTICK foil, dull side up, and mist with cooking spray; set aside. Transfer dough to a lightly floured surface and knead for about 1 minute. Divide into 2 pieces. Return one piece to the bowl and cover with the towel while you work with the other piece. On a floured surface, roll dough into an approximately 9” x 16” rectangle, with the shorter sides parallel to your body. Use a rolling pin as well as your hands and knuckles, picking up the dough and stretching it gently as needed. It is difficult to roll this dough evenly, and there is plenty of excess, so trim a chunk off of each short end and trim any thick edges and corners to form your rectangle. Ideally, each loaf should weigh about 1 1/2 pounds (24 ounces), so you can easily trim about 6 ounces of dough off of each loaf.

6. Microwave the butter and Crisco together in a small bowl until melted. With a pastry brush, lightly coat the dough with about 1/2 the butter/Crisco, leaving a 1” border on the short side closest to your body. Sprinkle with 1/2 the sugar and rub over the dough to coat evenly. Sprinkle with half the cherries and half the pecans (use more or less filling, depending on how sweet and chunky you want it to be).

7. Have a small bowl of water at hand. Beginning with the short end of the dough furthest away from your body, roll it up like a jelly roll. When you get to the end, dip your fingers in the water and lightly coat the edge of the dough to seal the roll. Transfer to one of the baking pans, seam side down. Repeat with the other piece of dough. Cover both pans with a kitchen towel and let the dough rise until noticeably bulkier and filling out the pans, 2 to 3 hours.

8. Preheat oven to 350F. In a small bowl, whisk the egg and salt. Lightly brush egg wash over the dough with a pastry brush. Bake loaves side by side in the center of the oven for 30 minutes. Reduce oven temperature to 325F and continue baking until loaves are deep golden brown and internal temperature reaches 180F to 185F on an instant-read thermometer, 20 to 35 minutes more. If you are using nonstick or dark-colored baking pans, place the pans on a large rimmed baking sheet after the first 30 minutes to avoid over browning the bottoms. Cool on a wire rack for about 20 minutes. Use the foil to lift the bread out of the pans and cool completely. Peel off foil when cool enough to handle. Slice when completely cool, at least 2 hours.

Bourbon Balls

2012-12-24T16:40:00.002-06:00

I made bourbon balls for the first time, and they became an instant classic. So delicious, so easy, so boozy. Bourbon balls, or sometimes rum balls, are a Southern thing, but now they're MY thing because I'll be making them every Christmas.

So here's what you do: crush up vanilla wafers and toasted pecans in a food processor, add sugar and cocoa powder, and bind it all together with Karo syrup and bourbon. Then roll in powdered sugar. They're not very sweet, but they sure do taste like alcohol. One last thing: they keep best in the refrigerator, but we like eating them at room temperature because the bourbon-y flavor is all the more intense.

Do you make bourbon balls? What's your recipe? Merry Christmas and Happy Holidays!

Bourbon Balls
Adapted from Joy of Baking.

Makes 36 to 44 depending on size

1 cup (100 grams) toasted pecans
2 cups (220 grams) Nilla wafer cookies
1/2 cup (55 grams) confectioners sugar
2 tablespoons (15 grams) Dutch (or regular) cocoa powder
1/4 teaspoon salt or up to 1/2 teaspoon to taste
1/4 cup bourbon
3 to 4 tablespoons light Karo syrup
Confectioners sugar for coating

In a food processor fitted with the metal blade, finely chop the pecans, scraping down bowl and taking care not to turn them into a paste. Transfer to a large bowl. Add Nilla wafers to processor and finely crush. Add to bowl with pecans. Add 1/2 cup confectioners sugar, cocoa powder and salt to bowl; stir to combine. Add bourbon and 2 tablespoons of the Karo syrup and stir until thoroughly combined.

Transfer mixture to the food processor (no need to clean between uses). Add 1 tablespoon of the Karo syrup and process until ingredients become very finely chopped and mixture becomes a soft, sticky mass (the mixture will not form a ball) that you can easily roll into balls between your palms without crumbling. Add the extra tablespoon of Karo syrup as needed.

Shape mixture into slightly smaller than 1" balls and roll in confectioners sugar to coat thoroughly. Store in the refrigerator in an airtight container for up to two weeks. Serve at room temperature.

Slow Cooker Beef Brisket with Beer Barbecue Sauce (and Oven version)

2012-12-17T16:47:00.000-06:00

Updated December 17, 2012! I just made this old favorite in the slow cooker and loved it, so I thought I should bump the recipe up on the blog. Below you can read my old post from 2011, or scroll down for my new preferred method, as well as the oven version.

This was my first brisket ever, and I loved it. I had always thought of this cut as a flabby, frumpy roast, but it's far from it. For starters, this is the meat that's most often the choice for Texas barbecue. It's popular with slow cooker fans too, but I wanted a simple, oven-braised dish. What I found was that this cut of meat is highly forgiving, very lean, and perfect for low and slow roasting.

There are many, many recipes for braised brisket. It seems that everyone has their own favorite touch or recipe that they consider the best. I was focused on making the meat tender and moist with a savory, slightly tangy red sauce. I equated brisket to pork butt (scroll down for recipe), which is amazing after several hours in the oven wrapped in a tight foil packet. Both are tough cuts of meat that need slow, moist cooking to become tender.

After reading a ton of recipes, I went with what was probably the simplest one: you smother the roast with onions and celery and braise it in beer and Heinz chili sauce. It is so easy. The recipe comes from fiction writer Stacey Ballis, who I interviewed a while back about her latest book, Good Enough to Eat. The book includes this recipe, as well as the one for her excellent banana-chocolate chip muffins.

I also discovered an essential (in my mind) key to the brisket-making process, which Stacey and many other recipe writers (including the people at Cook's Illustrated) agree with: Cook the brisket a day ahead. Since the cooking process is so easy and requires minimal hands-on time, this is very do able. Refrigerating the brisket in its roasting pan overnight allows it to keep absorbing flavor from the cooking liquid, AND it allows the fat to harden, so you can easily skim it off. You want to remove all that fat because you're going to turn those juices into a wonderful sauce (don't worry, it's simple). Furthermore, it's very easy to trim the fat from a chilled brisket, and you'll be able to slice it without the meat falling apart, like it would when hot. Finally, you'll also get the opportunity to smother the sliced meat in your wonderful sauce and reheat it in the oven, so that every bit of meat is covered in goodness.

It's a great thing to cook, and I love that the recipe isn't complicated in the least. So, how do YOU cook your brisket? I'd love to hear about it in the comments.

Slow Cooker Brisket with Beer Barbecue Sauce

Very Loosely adapted from Good Enough to Eat by Stacey Ballis

Look for “flat cut” or “first cut” brisket; it’s the leanest part of the brisket, and seems to be what is predominantly sold at markets. I like a mild-tasting lager for this recipe (I used PBR). If you only have 12 oz. beers that’s fine; just use an extra 1/2 cup of water.

Serves 6 to 8

INGREDIENTS:

4 1/2 pounds (approximate) beef brisket, trimmed of as much visible fat as you want
Salt and freshly ground black pepper
Cayenne pepper to taste or chili powder
Dried oregano
1 to 2 tablespoons canola oil
12 ounces bottle Heinz chili sauce

4 cloves garlic, peeled and smashed with the side of a knife
16 ounces lager beer

2 medium onions, sliced thick
4 celery ribs, peeled and chopped

INSTRUCTIONS:

1. Cut the brisket into 3 pieces, cutting against the grain. Rub the meat all over with salt, pepper, cayenne or chili power and oregano. Don’t over do it with the salt, as the chili sauce will bring some salt to the mix.

2. Heat half the oil in a Dutch oven or large, heavy skillet on medium-high heat. Add one or two pieces of the brisket, whatever can comfortably fit without crowding, and sear until both sides are browned. Transfer to slow cooker and repeat with remaining brisket, adding more oil as necessary (meat does not need to sit in slow cooker in a single layer). Add beer to Dutch oven and bring to a simmer, scraping up any browned bits from the pot. Add to slow cooker.

3. Add chili sauce and garlic to slow cooker. Fill the jar of chili sauce about halfway with hot tap water, close the bottle and shake vigorously to loosen remaining sauce; add to slow cooker (liquid may not completely cover the meat, but it should cover the highest piece about two-thirds of the way; if not, add more water). Place onions and celery over the meat. Cook on HIGH for 4 hours, or until meat is slightly tender when pierced with a fork, but not falling apart. After 2 hours, reverse positions of the pieces of brisket, so that any piece on top is now on the bottom.

4. Transfer meat to a cutting board and cool. Slice against the grain and transfer to a 2 1/2 to 3-quart baking dish. With a slotting spoon, scoop out about half the onions and spread over the meat. Pour the cooking liquid through a strainer into a large bowl, reserving solids. If making at least 6 hours ahead of time, cover loosely and refrigerate until fat separates and forms a solid layer. Skim it off with a large spoon. If you don’t have time to wait, use a fat separator or place the bowl in a bigger bowl or roasting pan filled with ice water. Stir occasionally until very cold, then place bowl into freezer until fat solidifies.

5. Transfer cooking liquid to a medium saucepan and add reserved solids (onions, garlic and celery). Puree with an immersion blender or in a regular blender. Bring to a simmer and cook until thickened to desired consistency (I aim for a thick gravy). Pour as much as you want over the meat and onions in the baking dish and reserve the leftovers for serving or another use. May be done up to this point one day ahead.

5. To reheat and serve: Preheat oven to 250 F if meat and sauce are at room temperature or hot. If meat and sauce are cold, preheat oven to 300 F. Cover baking dish with foil and bake until heated through, 30 to 45 minutes. Serve right away or lower oven temperature to 200 F for up to 30 minutes.

Oven-Baked Beef Brisket
Adapted from Good Enough to Eat by Stacey Ballis, and buoyed by lots of recipe research.

Requires overnight refrigeration; Serves 8 to 10

This recipe calls for what is technically a half brisket. It should weigh in between 4 and 5 pounds (mine was 4.25). If you only have 12 oz. bottles of beer, that's fine; I had pint cans in the fridge, so that's what I used. Heinz brand chili sauce isn't required, but I figure it's the classic choice. I served this with braised greens and caramelized onions and whole wheat beer bread (recipe coming soon!).

4 1/2 lb. beef brisket, untrimmed
salt and freshly ground black pepper
Cayenne pepper
Dried oregano
4 cloves garlic, smashed with the side of a knife
2 onions, sliced
4 celery ribs, chopped
12 oz. bottle Heinz chili sauce
16 oz. beer (lager is a good choice; nothing too bitter)
1 to 2 Tbs. apple cider vinegar

Day One: Preheat oven to 350 F. To a large roasting pan, add enough water to equal a depth just under half an inch. Rub brisket with salt, pepper, cayenne and oregano according to your taste. Although this thick piece of meat requires a good salting, don't go crazy, as the chili sauce will contribute a lot of salt to the dish. Rub some of the smashed garlic over brisket, place in roasting pan fat side up, and tuck garlic cloves around and under the meat. Cover brisket with sliced onions and celery and pour chili sauce on top. Bake, uncovered in the center of the oven for 90 minutes.

Reduce oven temp to 300 F. Take roasting pan out of oven, and add the beer and 1 Tbs of the vinegar. Cover the roasting pan tightly with foil. Return to oven and cook until the meat is very tender, 3 to 4 hours (mine was done in 3.5 hours). Brisket is done when you can stick a fork in the center and pull it back out feeling no (or very little) resistance. Cool partially covered at room temperature, then cover and refrigerate overnight.

Day Two: Preheat oven to 300 F. Lift brisket out of pan and place on cutting board. Skim the hardened fat off the top of the cooking liquid in the pan. Pick all the veggies off the top of the brisket and add to pan. Transfer the contents of the pan (all the cooking liquid and vegetables) to a medium saucepan and place over medium heat. Heat the sauce, stirring often, until it loosens up and is warmed through (do not boil). Remove from heat and puree with an immersion blender or in batches in a regular blender. At this point, you may want to add 1/4 cup to 1 cup water to thin the sauce to your desired consistency and ease blending. Taste and add additional vinegar if desired.

Trim all visible fat from the brisket and slice against the grain. Transfer meat to 9 x 13-inch (or similar) baking dish. Pour sauce over meat. Cover with foil and bake until meat is heated through, 30 to 45 minutes. Serve immediately.

Cowboy Cookies from The Daily Cookie

2012-11-30T11:59:00.001-06:00

One of my favorite bloggers of all time just wrote a cookbook, and it's really great. Anna of Cookie Madness has been posting recipes of not only cookies but tons of other desserts on a near daily basis for years. I consider her a baking authority and definitely a cookie authority.

I was really excited to get her book, The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life. Once I delved into it, I couldn't stop blabbing about how impressed I was. I've got to be honest: My eyes pass over a lot of cookbooks every year, and it is rare that one shows me much of anything that I haven't already seen a million times. But The Daily Cookie is packed with cool stuff that actually feels new and original!

The first recipe I tried was the Cowboy Cookies. It was one of those days when I was determined not to make a trip to the supermarket and use up ingredients I had in the house. I was tempted to try the hazelnut mocha cookies, the Easy Cafe au Lait Brownies or the No-Bake Peanut Butter Bites, but Anna mentioned that the Cowboy Cookies were one of her favorites, so I went with it.

These are meant to be big, Texas-sized cookies, but I'm lame and made them half the recommended size. They were still large, and I don't think anything was lost due to the tweak. My husband's comment was that the buttery, crisp edges tasted almost fried. The cookies are not greasy; I assure you he meant that as a high compliment. The centers are chewy, and it's just an all-around great recipe. And I have to warn those of you who aren't scared of raw cookie dough:* this one's utterly addictive.

One last thing about the book, it's really fun to read! Anna found an event from history or holiday of some sort (my birthday is "national hermit day") and tied that day's recipe to the event. Tons of research went into the book, and you'll learn a lot of cool facts. There's also a color photo of every single treat. Love it! It's now Christmas cookie baking time, so if you get one new book this year for inspiration, it needs to be this one!

*This blog does not recommend eating raw cookie dough, but what you do in private is you own business.

Cowboy Cookies
Adapted from The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life by Anna Ginsberg

Makes 24 large or 48 medium cookies

2 cups (9 oz) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cold, unsalted butter, cut into chunks
3/4 cup granulated sugar
3/4 cup plus 2 tablespoons firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups old-fashioned oats
1 cup toasted and chopped pecans
1/2 cup packed sweetened flaked coconut
1 2/3 cups semisweet chocolate chips

Preheat oven to 350 F and place a rack in the center. Have ready 2 ungreased baking sheets (I used insulated nonstick baking sheets, but any kind should work).

In a bowl, whisk together the flour, baking soda, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or with handheld electric mixer), beat the butter on medium speed until creamy. Add both sugars and beat until very light and creamy, about 2 minutes. Reduce mixer speed to low and beat in eggs and vanilla until combined. Continuing on the lowest speed, gradually add flour mixture, then add the oats. Stir in pecans, coconut and chocolate chips.

For large cookies scoop scant 1/4-cup-sized balls of dough and place on cookie sheets 3 inches apart. Press dough down to make 1/2-inch thick rounds. Bake one sheet at a time until edges are lightly browned and centers are just set, 12 to 14 minutes. For medium cookies, scoop about 2 level tablespoons dough and roll into balls. Place on cookie sheet about 2 inches apart and chill 15 minutes (this keeps the smaller cookies from spreading too much). Press dough to form 1/2-inch thick rounds and bake one sheet at a time (keep 2nd sheet in refrigerator) for 11 to 12 minutes. Let cookies cool on baking sheet 5 minutes, then transfer to a rack and cool completely.

Sweet Potato Biscuits

2012-11-23T16:01:00.003-06:00

This is a really good and EASY recipe for sweet potato biscuits. Even better if you have some leftover sweet potatoes handy. You can use any kind of sweet potatoes--I roasted some with ancho chile powder for a side dish, making extra so I'd have enough for this recipe. If you have Thanksgiving leftovers, whether mashed or roasted, sweet or savory, they should work fine.

What makes this recipe so easy is that it calls for melted butter. Typical biscuit technique, on the other hand, requires you to work very cold chunks of butter into the dry ingredients--a bit more work in my book. Also, you also don't need any buttermilk or cream (things I don't always have on hand), just a little regular milk.

The recipe comes from Serious Eats, and the only change I'd recommend is reducing the amount of sugar (this is reflected in my version below). If your potatoes are already sweetened, don't use any sugar at all.

Sweet Potato Biscuits
Adapted from Serious Eats
Eliminate the sugar completely if your potatoes are already sweetened. To make these biscuits a savory accompaniment for soup or baked ham, I'd use 1 tablespoon of sugar. If you want them sweet, use 3 tablespoons.

Makes 7 (2 1/2-inch) biscuits

1 cup mashed cooked sweet potatoes (use roasted, baked, boiled, whatever)
4 tablespoons unsalted butter, melted
1 1/4 cups white whole wheat or all-purpose flour
1 to 3 tablespoons sugar (see recipe headnote)
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 400 F and line a baking sheet with parchment paper.

In a medium bowl, combine sweet potatoes and butter. In a large bowl, whisk together flour, sugar, baking powder and salt. Add sweet potato mixture to flour mixture and stir until combined. Add milk and stir gently until a thick dough forms.

Turn dough out onto a lightly floured work surface and pat into a thick disk. Roll or pat dough into a 3/4-inch thick circle and stamp out biscuits with a 2 1/2-inch biscuit cutter. Transfer to prepared baking sheet. Re-roll dough scraps and stamp more biscuits until you've used all the dough. Bake until biscuits are lightly browned and a toothpick inserted in the center comes out clean, 15 to 20 minute. Transfer to a rack and cool 5 minutes before serving.

Fluffy Chocolate Buttercream (The Best!)

2012-11-16T15:55:00.002-06:00

This is the birthday cake I made for myself a few weeks ago. It is a simple yellow cake made with buttermilk, but the best part was the fluffy chocolate frosting. It's crazy good. I'm calling it the best, because it's the best for me. There are plenty of different types of chocolate frosting, and different ways to make it, but this is my favorite. It's light, fluffy and smooth in texture with deep chocolate flavor. It's incredibly easy to work with too.

To arrive at this dreamy version, I cobbled together two recipes from a blog I really enjoy, Sweetapolita. She also loves fluffy, whipped-to-the-heavens frosting. This is a very easy American buttercream, but what makes the flavor is top-notch chocolate that's melted and beat into the butter and powdered sugar base. I wrote all about what I used in the recipe headnote, but you can make the same frosting with different chocolates (milk, white), depending on what you want.

The cake itself was great. It is from the book Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne, but I got the recipe from Cookie Madness, where it was used to make terrific cupcakes. It makes a 3-layer 8-inch cake; I have 9-inch pans, so I made two 9-inch layers and 9 cupcakes (filled 2/3 full). It baked up beautifully, with a fine, tender crumb. I think I would double the vanilla for a little extra oomph if I made it again. But, it's a great cake that keeps well for a few days in the refrigerator, and it's a very straightforward recipe.

Do you have a favorite homemade frosting? Tell me in the comments!

Fluffy Chocolate Buttercream

Adapted from Whipped Vanilla Frosting and Nutella Cloud Frosting by Sweetapolita. Makes more than enough to frost a 2-layer, 9-inch cake.

For the chocolate, I used a mixture of 3 different types I had on hand: Callebaut Dark Callets 53.8%, Guittard Extra Dark Chocolate Chips 63%, and Ghirardhelli bittersweet chips 60%. I recommend keeping the chocolate in the 53 to 63% range if you want this exact version, but it would work with any kind of chocolate you like, including white.

I used a little more chocolate than the original recipe called for in my version below, to account for the chocolate that inevitably ends up on the spoon, on the spatula, on the bowl you use to melt it--so don't worry if you get chocolate all over the place. The melted chocolate does NOT need to be completely, totally at cool room temp. If it gets too cool, it will start to solidify; do not put it in the refrigerator, you'll have condensation, and it will seize.

1 1/2 cups unsalted butter (3 sticks), at room temperature
2 1/4 cups (285 grams) confectioner's sugar, sifted
1 tablespoon vanilla extract
1/4 teaspoon salt
8 ounces dark chocolate chips or chopped bars (see recipe headnote), melted and cooled slightly
1 to 2 tablespoons whole or 2% milk, IF NEEDED

Add butter and sugar to the bowl of a stand mixer and beat on medium ("4" on a Kitchen Aid mixer) for 6 minutes, or until very pale, creamy and fluffy. Add vanilla and salt and beat on medium for 6 minutes more. Add melted chocolate and beat on medium until smooth, light and very fluffy, 2 to 5 minutes. If during this final mixing, frosting seems too thick, slowly add milk, as needed (I didn't need it). Start frosting your cake right away--it spreads like a dream.

French Onion Tart

2012-11-08T11:54:00.001-06:00

A couple of weeks ago, we wanted to have really nice champagne brunch at home, so I made this tart. It's not overly decadent, so it was a great accompaniment to bacon and eggs. It's time-consuming, but some or most of the work can be done ahead of time.

Let me just tell you, it is divine. I want to make it again right now (but then I would be so boring!). The onions alone will blow your mind if you've never slowly caramelized a whole lot of onions the proper way. I only wish I invented this recipe, but alas, it's from Food52 (of course I made some tiny tweaks, but the original version was a wonderfully written recipe). While awesome for brunch, I ate the leftovers for dinner with soup. Eat it with anything you want at any time of day.

French Onion Tart
Adapted from Jennifer Perillo, via Food52.
This tart takes time, but it's not difficult, and the results are worth it. I will always make the dough the day before, so that's how I wrote the recipe. You can, however, do it all in one go. On the other hand, the onions may be made one day ahead as well, as far as step 3. Cover and refrigerate, and bring them to room temperature before continuing with the recipe so the tart filling isn't cold going into the oven. Also, be sure your butter is frozen, so it's easily grated. This is a great way to evenly distribute butter in pastry dough, rather than cutting it into chunks.

For the crust:
3/4 cups (110 g) whole wheat pastry flour
1/4 tsp salt
few dashes cayenne pepper or 1/2 tsp paprika
2 ounces Swiss cheese, grated (1/2 cup tightly packed)
4 tablespoons frozen unsalted butter, grated on the large holes of a box grater
1 to 3 tablespoons cold seltzer or water
all-purpose flour, for rolling

For the filling:
2 tablespoons extra virgin olive oil
2 pounds yellow onions, peeled and thinly sliced
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 large egg, lightly beaten
2 teaspoons red wine vinegar
2 ounces Swiss cheese, grated (1/2 cup tightly packed)

1. To make the crust, add flour, salt and cayenne or paprika to the bowl of a food processor. Pulse 2 or 3 times to combine. Add cheese and butter and pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of the seltzer or water and pulse until dough starts to come together into a ball. If dough is still crumbly, add more seltzer, 1 teaspoon at a time, until dough just comes together. Turn out onto a work surface and pat into a thick disk. Wrap in plastic wrap and refrigerate for 30 minutes or up to 2 days. If chilling longer than 30 minutes, let dough soften slightly at room temperature, to make rolling easier (don't bring all the way up to room temp--it should be cool but pliable for rolling).

2. To make the filling, heat the olive oil in a Dutch oven or heavy-bottomed pot on medium high. Add onions and cook, stirring frequently, for 3 minutes. Cover pot, reduce heat to lowest setting and cook until onions have cooked down and released their liquid, about 20 minutes.

3. Preheat oven to 400 F. Remove lid from the pot and raise heat to medium. Add thyme and season with salt and pepper to taste (keep in mind, you'll be adding cheese, which is salty). Cook, stirring occasionally, until onions are golden and very tender, 30 to 35 minutes. Stir in vinegar and transfer to a large bowl.

4. On a piece of parchment paper, roll dough into a 12-inch circle, dusting dough very lightly with all-purpose flour to prevent rolling pin from sticking. Fit into an ungreased 9-inch springform pan. Fold down sides of dough leaving a 1-inch high crust.

5. To finish the filling, add egg and cheese to onions and stir to combine. Add to tart crust, spreading filling to the edges with a rubber spatula. Bake until slightly puffed and golden brown, 20 to 25 minutes. Cool 10 minutes on a wire rack and serve.

Pumpkin Kiss-Stuffed Molasses Cookies

2012-10-21T09:45:00.000-05:00

This is a Pumpkin Spice Hershey's Kiss wrapped in a soft, spiced molasses cookie. It is awesome! I bought a bag of the pumpkin kisses at Target and started thinking about what I could make with them. I had a peanut butter blossom type cookie in mind, then a flash of inspiration hit. The pumpkin kiss is good, but really sweet. Perfect with the spiciness of a molasses cookie. I searched online for a version of what I had in mind, but came up with nothing. So I may have invented this, which is fun.

Of course, there are recipes for cookies filled with Hershey's kisses, but not this particular combo. I have a great homemade molasses cookie recipe, but all that work PLUS wrapping the dough around kisses sounded awfully time consuming. So, for the very first time, I tried a store-bough cookie mix. It turned out great. Based on some internet research, I decided to add a little extra flour to keep the cookies from spreading too much. Even still, they must be very cold when they go into the oven. And as a good molasses cookie should, these stay soft (provided you don't over bake them) for up to a week, and they freeze perfectly.

Pumpkin Kiss-Stuffed Molasses Cookies

Makes about 30 cookies

1 bag Betty Crocker molasses cookie

2 tablespoons all purpose flour

1/2 cup unsalted butter

1 large egg

About 30 Pumpkin Spice Hershey's Kisses, unwrapped

Turbinado or other coarse sugar

In the bowl of a stand mixer fitted with the paddle attachment, mix the cookie mix and flour on low speed until combined. Add butter and egg and beat on medium speed until combined to form a thick dough. Wrap slightly rounded tablespoon-sized scoops of dough around the kisses. Shape dough into a slight peak around the top of the kiss and slightly flatten the bottom so the dough sits upright. Transfer to a zip top bag or any type of container or dish and refrigerate until very cold, about 2 hours.

Preheat oven to 350 F and line a baking sheet with parchment paper. Put a few tablespoons of turbinado sugar in a small bowl. Take half the dough out of the refrigerator. Press into sugar, getting it to stick as well as possible and place on baking sheet. Bake until dough is set around the edges, 8 to 9 minutes (perhaps under baking slightly). Cool on baking sheet 3 minutes, then transfer to a rack and cool completely. Repeat with remaining dough.

Pan Roasted Shisito Peppers

2012-10-16T17:45:00.002-05:00

Shisitos are small Japanese peppers, and they seem to be everywhere lately. I've seen them on multiple restaurant appetizer menus, whether the place serves Asian fare or otherwise. The flesh is thinner than a jalepeno, and the heat level is mostly mild. According to wikipedia, about 1 in 10 are spicy. It's kind of fun to bite into the occasional fiery one.

I found them at the farmers' market this year, and have been buying them a lot. They make for an easy side dish. I've seen them grilled, but it's super simple to put them in a hot, heavy skillet and cook them until they brown and soften. You can flavor them any way you want, but they would be delicious with nothing but sea salt. Have you ever tried shisitos?

Pan-Roasted Shisito Peppers

You needn't be precise here. It's nice if you can fit all your peppers in a skillet in a single layer, but cook as many as you want and season at will.

1 tablespoon canola oil or cooking spray

Shisito peppers (see recipe head note)

Soy sauce

1/2 to 1 teaspoon sesame oil

Sesame seeds

Heat oil on medium-high heat in a large heavy skillet (such as cast iron) or coat generously with cooking spray. Add peppers and cook, tossing occasionally until skin softens and browns. Add a few splashes of soy sauce (enough to thinly coat the skillet) and cook, stirring, until nearly evaporated. Transfer to a serving bowl. Add sesame oil and sesame seeds and stir to combine.

Chewy White Chocolate Macadamia Nut Cookies

2012-10-04T17:14:00.000-05:00

Two cookie posts in a row! Have I totally given up on veggies and devolved into a mouth-foaming, crazy-eyed sugar fiend? Rest assured, that was not my fate. I love making cookies (or bars) for my husband to take when he travels for work. So portable. So delicious.

These are the ultimate version of this popular cookie (for me anyway!). I got the recipe straight off Serious Eats, a food site that offers up tons of original recipes every week for things I always seem to want to eat right this minute (by the way, I have no relationship with Serious Eats...I just like it). The writer of this recipe promised a soft-in-the-center, chewy-on-the-caramelized-golden-edges kind of cookie, and she definitely delivered.

I love these. I forgot how good macadamia nuts are! A little pricey, but worth it. If you loved the Mrs. Field's or Otis Spunkmeyer version of this cookie back in the day. Make these! So much better. I wrote the recipe in my own words with the tiny minor changes I made, but check out the Cookie Monster column on Serious Eats for the original and more great recipes. PS, use really good chocolate (more on that below)!

Chewy White Chocolate Macadamia Nut Cookies

Adapted from Serious Eats

As far as changes go, I toasted the nuts (at 350F for 7 to 10 minutes, shaking once or twice), doubled the vanilla, chilled the dough (it must be very cold or it will spread more than you want it to) and made smaller cookies. Make them any size you want and bake a little longer, keeping a close eye out for any sign of over baking. I used Green & Blacks white chocolate bar, which is very tasty with little vanilla bean flecks. The gram measurement for the flour is based on Serious Eats' recipes which seem to use 5 oz flour per cup.

Yet another note: This is a really nice dough. I used some of it, minus the white chocolate and macadamia nuts to make some oatmeal raisin cookies, and they were awesome. I didn't measure anything; I add rolled oats, raisins and cinnamon until the dough was thick. I chilled it and baked until the edges were golden. They barely spread (flatten slightly for a rounder cookie) and were soft in the center, which I prefer.

Makes 24 to 32 cookies, depending on size

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

4 oz (1 stick) unsalted butter, at room temperature

1/2 cup (100 grams) granulated sugar

1/3 cup (73 grams) light brown sugar

1 large egg

2 teaspoons vanilla extract

5 ounces white chocolate, roughly chopped

1 cup macadamia nuts, toasted and roughly chopped

In a medium bowl, whisk together the flour, salt and baking powder. With an electric mixer, cream the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat on medium speed until combined. Add flour mixture and beat on lowest speed until just incorporated, scraping down sides of bowl as needed. Add chocolate and nuts and beat on lowest speed until just combined or still in by hand if using a handheld mixer. Cover dough and refrigerate until very cold, preferably 2 hours or more.

Preheat oven to 375 F. Line a baking sheet with parchment paper and place rounded-tablespoon-sized balls on parchment about 2 inches apart. Immediately return unused dough to refrigerator or freezer. If it is not cold, cookies will spread too much. Bake in the center of the oven until edges and bottoms of cookies are just barely golden, 8 to 9 minutes. If ever there was a cookie to slightly under bake, this is it. Cool on baking sheet 3 minutes, then transfer to a wire rack. Repeat with remaining dough.

Soft Peanut Butter Cookies

2012-09-03T17:54:00.000-05:00

This is a great version of classic peanut cookies (with the mandatory criss cross, of course). You get a hint of crunch from chunky peanut butter, but otherwise they are tender, moist and very peanut buttery.

I modified the recipe from Flour by Joanne Chang. Her recipe makes huge, bakery-size cookies, but with this halved version you'll get about 32 tablespoon-sized ones. I also tweaked the amount of peanut butter slightly to keep this in line with other versions of the classic PB cookie.

Another thing I did that was not in Joanne Chang's recipe was to roll the balls of cookie dough in granulated sugar. This didn't add much in the way of texture (although it would if you wanted to try rolling them in turbinado, or another coarse sugar), but it did add a sandy layer of sweetness. I would say that step is optional. I also like a peanut butter cookie loaded with mix-ins, but when I want the classic, I think I'll be sticking to this version.

Soft Peanut Butter Cookies
Adapted from Flour by Joanne Chang
Classic PB cookies require classic peanut butter. In other words, don't use the "natural" type, even if it says something like "no stir." I like Jif chunky, but smooth peanut butter will work too.

Makes 32 cookies

1/2 cup (114 grams) unsalted butter
1/2 cup (100 grams) granulated sugar, plus additional 1/4 cup for rolling dough (optional)
1/2 cup (110 grams) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (192 grams) chunky peanut butter
1 1/3 cups (188 grams) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1/2 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 5 minutes (you can also use a handheld electric mixer and beat for about 8 minutes), scraping down bowl as needed. Add egg and vanilla and beat on medium speed until thoroughly combined, about 2 minutes. Add peanut butter and beat on medium-low speed until thoroughly combined, 2 to 3 minutes.

With mixer on low speed, slowly add flour mixture and beat just until dry ingredients are incorporated. Cover and refrigerate at least 3 hours or up to 24 hours.

Preheat oven to 350 F and add remaining 1/4 cup sugar to a small bowl, if using. Scoop dough in slightly rounded tablespoons, roll into a ball and roll in sugar. Place on ungreased nonstick baking sheet (I used insulated baking sheets) about 2 inches apart. Gently flatten cookies by pressing with a fork to make a criss cross pattern. Bake in the center of the oven, 1 sheet at a time, until cookies are very light golden brown at the edges, 8 to 9 minutes, rotating sheet about halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack and cool completely. To store for longer than 24 hours, wrap tightly and freeze; defrost at room temperature.

Slow Cooker Chicken and Sweet Potato Curry with Peas, Gluten-Free, Dairy-Free

2012-08-16T10:13:00.002-05:00

I've been doing a ton of crockpot cooking this week for a magazine piece I'm working on. It reminded me of this recipe (not part of the magazine feature), which I've had waiting in the wings for the past two months. I realized right now is a great time to post it because summer and slow cookers are more compatible than we tend to think.

Slow cookers do not heat up your kitchen or require you to stand over a hot stove or grill. Yet your house will smell amazing, and you'll have a great meal with minimal effort. This recipe, in fact, is super-low effort. You don't have to brown anything--just toss it all in the crockpot.

Of course, you could use a whole cut-up chicken (remove the skin first if you want things to be healthier) and brown it for great flavor. You'll also get a thicker, rich broth if you use bone-on chicken. I'd brown the onions too if I was going to the trouble.

Or just follow the recipe below, and get a tasty, healthy dish with practically no fuss. With the bright, fresh flavors of lime, ginger and curry powder, it's ever-so appropriate for the season.

Slow Cooker Chicken and Sweet Potato Curry with Peas, Gluten-Free, Dairy-Free

Serves 6 to 8

2 large sweet potatoes, peeled and cut into 1-inch chunks

1/2 teaspoon plus 2 teaspoons ancho chile powder, divided

1/2 teaspoon salt, divided

2 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

3 cloves garlic, chopped

2 tablespoons curry powder

1 1/2 tablespoons ground ginger

Freshly ground black pepper

2 cans (14 ounces each) fire-roasted diced tomatoes

1 cup water

2 red bell peppers, sliced

1 white or yellow onion, halved and sliced

2 cups frozen peas, thawed and drained

Lime wedges

Add sweet potatoes to slow cooker and sprinkle with 1/2 teaspoon of the chile powder and about 1/8 teaspoon of the salt. Add chicken, garlic, curry powder, ginger, remaining ancho chile powder and remaining salt to a large bowl; stir well to coat chicken with seasoning. Add to slow cooker. Pour tomatoes and water over chicken and stir gently, just to evenly distribute the liquid so that you keep the sweet potatoes on the bottom of the slow cooker. Layer the red bell peppers over the chicken, then layer the onions over the peppers (do not stir). Cook on high until sweet potatoes are tender, 3 to 4 hours, or low for 6 to 7 hours.

Gently stir chicken mixture. Add peas and stir to combine. Taste to check seasoning. Cover, turn slow cooker to WARM and rest 5 to 10 minutes to heat peas. Serve with plenty of lime wedges.

Tempura-Fried Stuffed Zucchini Flowers

2012-08-03T13:30:00.003-05:00

I live for this recipe when zucchini blossoms are available in the summertime. I've been buying them at the farmer's market, but my Whole Foods occasionally has them too.

Tempura-Fried Stuffed Zucchini Flowers
Batter adapted from Jamie Oliver's recipe on foodnetwork.com.
The carbonation of soda water makes the batter light like tempura. You can use plain water, but it won't be quite the same. Read through the whole recipe before you begin--they are a lot of variables at play, so let your senses help you!

8 or up to 12 zucchini flowers
1 cup ricotta cheese (lowfat or regular)
2 ounces goat or feta cheese
1/4 cup chopped sun-dried tomatoes
2 to 3 tablespoons chopped fresh basil and mint or other leafy herbs
Freshly ground black pepper to taste

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons (as needed) soda water

Vegetable oil for frying

1. Carefully slit open the zucchini flowers and cut out the stamen inside the flower (they taste bitter). Wash the flowers and rest on paper towels to dry.

2. In a medium bowl, combine the ricotta, goat cheese, sun-dried tomatoes and herbs. Season with black pepper. Fill flowers with ricotta mixture, adding only so much so that you can "close" the flowers, gently twisting the tips to keep the filling contained. You may have leftover ricotta.

3. In a large bowl, whisk together the flour, baking powder, salt and black pepper to taste. Add 3/4 cup of the soda and whisk until flour is moistened. You want the batter to achieve the consistency of pancake batter (not so thin that it runs right off your whisk). Add additional soda water, about 1/2 tablespoon at a time as needed. Let batter rest 5 minutes to allow flour to absorb liquid and whisk again briefly until most lumps are gone.

4. Add about 1/4 to 1/2 inch of oil (use the greater amount if zucchini flowers are large) to a heavy skillet (not nonstick) and heat on medium high until oil sizzles when you add a drop of the batter. Dip 4 to 6 flowers in batter one at a time, coating thoroughly, and add to oil (do not crowd pan). Cook until bottoms sides are golden brown, 2 to 4 minutes. Turn with tongs and repeat on opposite sides. Transfer to paper towel-lined plate and drain. Repeat with remaining flowers, adjusting heat between medium and medium high to prevent flowers from browning too quickly. Serve immediately.