"Boscoe The Cookie Doctor"

"Boscoe Makes"...."No-Bake Chocolate and Peanut Butter Oatmeal Bars"

2008-07-17T08:56:00.005-04:00

Even though I have a lovely ocean breeze and ceiling fans for added circulation, sometimes my kitchen can get a tad too steamy. So finding ways to eliminate the oven, but yet produce something with a "baked" composition is always a welcome alternative. Such is the case with Martha Stewarts's "No-Bake Chocolate and Peanut Butter Oatmeal Bars". This recipe incorporates two of my to "die for" ingredients, chocolate and peanut butter and marries them nicely with a rich, chocolately oatmeal crust. Assembling this delicious show stopper is very easy, and gives you plenty of time for other tasks while the layers are setting up. On the toppings, I increased the amount of semi-sweet chocolate to 12 ounces and the milk chocolate to 3 ounces. I also opted to double up on the peanut butter. After all, "it's a good thing", and you can't have too much of that! The end result............pure decadence.

"Boscoe Cooks Decadent Lobster Bisque"....Lobsters Fight For A Good "Claws"...Just "Dying" For a Taste of the "Afterlife"

2008-07-17T07:48:00.008-04:00

In addition to all of the scenic vistas, an abundance of fresh seafood and a lot of noteworthy history, our town is also noted for it's "passionate" town meetings. Often times these televised proceedings can get very "heated" as presenters "fight to the death" over issues they feel are of the utmost importance. Apparently this mindset has also affected our local lobster population, as they too engage in their own sort of combat when it comes to my lobster bisque. It seems they get all "hot and bothered" over who is going to participate in my next production, and will "claw" their way to victory in order to taste a bit of "the afterlife." Here you will witness first hand the competition, and of course.......the final result. Getting "mugged" here, has a whole new meaning! My inspiration for this recipe is from the June 1997 edition of Bon Appetit. I've made a few inclusions as noted below. Enjoy and "Bon Appetit"

I double up on the lobsters, since you can't get enough of a good thing. Also, instead of one sliced tomato, I use a small can of diced, italian style tomatoes. For more robust flavor, I also substitute Cognac for the brandy and add a pinch of saffron when stirring in the tomato paste. Lastly, right before serving, I add a splash each of Cognac and vermouth, stir it thoroughly and let it simmer an additional 5 minutes. This is a very rich bisque and incredibly decadent. If you are serving this as a precursor to a large seafood dinner, small portions are advised.

"Boscoe Goes Fishing For Dinner"....We Get A "Sharp" Deal on "Lobsta"

2008-07-11T12:15:00.008-04:00

Yesterday my friend Joey, his Dad and I set out to sea hell bent on catching some of the striped bass and bluefish that are running amuck in our local waters. We had the bait, the munchies and a cooler filled with soda and water (beer could get you in trouble with our LOCAL Coast Guard Station). The weather was perfect and the sea was fairly calm. We had been tipped off about a "TOP SECRET HOT SPOT" where they were biting like mad, so we figured that success was definitely in the cards. Sure enough, in no time I had a hit and it looked like dinner was just about a done deal. No such luck..........it's the ONE that got away! But not to matter, in just a few more minutes Joey's Dad had a tug, and boy this one looked like it was mean, hungry and very stubborn. It put up quite a fight, and took about 5 minutes before it broke water. Well, "IT" turned out to be a "serrated" fishing knife that apparently was snagged on the ocean floor and obviously had fallen off of some poor soul's boat when they weren't looking. Unfortunately, the "knife that almost got away" was the most excitement we had for the duration of that trip, so we pulled up anchor and headed back to shore. As we were motoring to the mooring we caught up with one of Joey's friends who just happens to run a lobster boat. Instead of the usual "hey what's up", he said, "you guys want some lobsters"? HUH?....WHAT?...LOBSTERS? Are you kidding? HELLOOOOOO! Well needless to say, the day was saved. Joey "cut" a sweet deal with his friend and we wound up with "fresh" lobsters for dinner. I flew home and made a bowl of "Tyler Florence's" Classic Potato Salad, and had my room mate pick up some fresh corn on his way home. I steamed the lobster with some white wine and served it plain with drawn butter. It was by far some of the sweetest lobster I have ever tasted, and living here.........that's a LOT of lobster. The corn was also very sweet, and I'm sure that grilling it added a great deal of sweetness to it as the succulent juices from the corn caramelized on the surface. Although we didn't catch any fish yesterday I wasn't singing the "blues." The "sharp" buy on lobsters had saved the day!

"Boscoe Bakes"..."Blueberry Comfort Cake"

2008-07-11T09:52:00.006-04:00

Our blueberry season is right around the corner. Knowing that I'll soon be picking those beautiful blue babies and freezing lots of them for future use reminded me that I still have a tiny stash on ice carefully squirreled away. So after foraging through my freezer and finally locating those hidden jems, I decided to make one of my favorite blueberry desserts......."Blueberry Comfort Cake." This cake has all the feel good components you would expect from a yummy blueberry dessert......LOTS of blueberries, a touch of zest, a slight "muffinesque" crust and a light, yet very moist composition that just melts in your mouth. It's also very comforting to make when you know that your next stash of the fresh blue jewels are only days away from harvest. This dessert is best served at room temperature, or warm from the oven if you (and I didn't) can't wait. Enjoy!

Cookie Doctor’s Blueberry Coffee Cake

Ingredients:

1 2/3 cup all purpose flour 
1 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
1 teaspoon salt
 1 stick butter, at room temperature
 1 cup sugar
 3 eggs 
1 cup plain yogurt, fromage blanc or sour cream
 1 teaspoon vanilla extract
1 teaspoon lemon zest
 3 cups fresh blueberries (divided)
 1/2 cup light brown sugar

Assembly:
Preheat your oven to 350°F. Grease a 9-inch cake pan, preferably nonstick with a removable bottom. You can also cover the bottom with a piece of parchment paper for easier removal.
Sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a standing mixer, cream together the butter, sugar and zest. Add the eggs, one at a time, mixing well between each addition. Add the yogurt (or fromage blanc or sour cream) and vanilla and mix thoroughly. Add the flour mixture and mix again until just combined.
Pour half of the cake batter into the cake pan. Scatter half of the blueberries over the surface. Cover with the rest of the batter and top with the remaining blueberries. Sprinkle the top evenly with the brown sugar.
Bake for an hour, until the top is golden brown and a tester inserted in the center comes out clean. Transfer to a rack and let it stand in the pan for ten minutes. Unclasp the sides of the pan and let it cool completely before serving.

"Boscoe Bakes"..."Ocean Kissed Raspberry Banana Bundt Cake"

2008-07-10T19:29:00.017-04:00

Summer is in high gear here, and as promised before, I'm going to share with you a little more of this magnificent ocean front community. In fact, if I hadn't gone "yachting" today, my Banana Bundt Cake would have had a totally different flavor profile. ( I use the term "yachting" quite loosely, since my friend's boat is a 21 foot fishing skiff) The raspberries used to make the delightful puree that I drizzled over the cake came courtesy of our yacht club.....Hull Yacht Club. When you arrive there, in addition to the breath taking view, the warm and welcoming ocean breeze and that healthy salt air, you come across a hedge of raspberries waiting to greet you upon arrival. There they sit, just waiting for some "foodie" like me to dive in and start picking. And pick I did! Next thing you know, what started out as the desire for a quick, healthy "snack" post ocean cruise, resulted in an overflowing handful of raspberries that forced me to run inside and grab a bowl out of the kitchen. And it's a good thing indeed that the "officers" still think I am an active member of the club, otherwise I'd probably have been stopped dead in my tracks as I came rushing out of the kitchen, plate in hand. I had catered several high profile weddings and events there a few years ago, and always made sure the bartenders and on duty staff were taken care of handsomely. And I'm always popping in with friends who are members, so I guess what they don't know, won't kill me.....LOL (Hopefully friends who live in town and follow my blog will zip their lips.......or else.......NO more goodies from the Cookie Doctor!) Anyways, I gathered up the berries and headed home. I had made the Banana Cake earlier (Today was high in the 80's, sunny with a wonderful ocean breeze, and I was determined to get my baking out of the way at the crack of dawn, so I could go "yachting") so all that remained to be done was the icing.......or in this case the puree. I quickly dropped the berries (probably around 1-1/2 cups) into a pan with 1/2 cup of sugar, a tablespoon of Chambord and a teaspoon of orange zest. I simmered these lovely beauties until all that remained was the lovely "berry broth" and their seeds. After pouring this very aromatic brew through a fine mess strainer, I let it cool and then did the drizzle dance all over the cake. The combination was fantastic, and the raspberry puree was sublime. My guests loved it! The recipe for the Banana Cake is found here: Classic Banana Bundt Cake. So folks, head down to your local yacht club and start picking those raspberries. And if for some reason you are met with different landscaping options which don't include raspberries, then head to your local farm stand pronto. Happy Summer..............

"Boscoe Bakes"... Zesty Apple Crisp

2008-07-03T10:01:00.005-04:00

I've loved apple crisp since I was a little kid, and that's a long time since I'm 6'5". Maybe it was the apples that triggered the tall gene, I'll never know for sure. One thing I do know, is that I became fanatical about perfecting the balance between the sweet crunchy topping (YUM) and the tart, semi firm composition of the luscious apple filling. I didn't want the topping to be too crunchy or overly sweet, and I wanted the apple filling to be just a tad tart and not mushy or too hard. So after years of experimenting with apple varieties, sugar, flour and or oatmeal toppings, wiping out countless apple orchards and playing around with the tartness and mouth feel components, I came up with the following recipe. I found that Granny Smith apples were the perfect starting point. They were firm, tart and held up nicely under fire. A topping made with flour, sugar, butter, cinnamon and nutmeg seemed to marry nicely with the apples, and a touch of zest added a special touch that made for a very harmonious union. This delicious dessert is simple to make, elegant enough for company and guaranteed to disappear. Serve it warm with vanilla ice cream or lots of home made whipped cream. It is also wonderful at room temperature or even cold. If I have it made up in my freezer, I often serve this dessert with home made apple crisp ice cream. Now that's really taking it over the top, but the extra effort is certainly well worth the accolades you'll get in return. The recipe for this yummy dessert follows, and I'll post the recipe for my apple crisp ice cream in the near future. Enjoy!

Ingredients:

12 Granny Smith apples

1 zest of one orange

1 tablespoon dark rum

2 tablespoons sugar

1 cup all purpose flour

1 cup sugar

1/4 cup brown sugar

3/4 teaspoon salt

1 teaspoon (heaping) cinnamon

1/2 teaspoon nutmeg

12 tablespoons unsalted butter, cut into small pieces

Directions:

Peel, core and slice the apples. Cut slices into 1-inch chunks. Toss the apples with the zest, rum and 2 tablespoons of sugar. Place the apple mixture into an ungreased 13x9 inch baking dish. Using a pastry blender or your food processor, cut the butter into the dry ingredients until they resemble coarse bread crumbs. If doing this in your food processor, take care not to over blend. Scatter the topping evenly over the apples. Tap the dish a couple of times on the counter to settle in the crumbs. Bake for 50 - 55 minutes, or until the topping is golden brown and the juices are bubbling. Check apples with a skewer for your desired level of firmness.

"Boscoe Bakes"..."Signature" Espresso Kissed Chocolate Walnut Brownies

2008-07-03T07:39:00.006-04:00

Like many good, hardcore practicing "chocoholics", I've been working hard to perfect my brownie recipe for several years. I've tried all kinds of unusual techniques, bowed to several superstitions, and reviewed hundreds of recipes that usually resulted in pretty good brownies, but nothing outstanding. In addition to a rich, decadent chocolate flavor, I wanted a texture that would be similar to a "light cakey torte".........slightly fudgy and chewy (it would NOT remove fillings or dentures) but with a cake like personality. In other words, it's like asking for Christmas Day in New England to be bright, sunny and high in the 70's, with a foot of fresh powdery "non melting" snow, sunset at 8:30 p.m. and Spring to follow immediately thereafter. Impossible......perhaps, but NOT in the brownie world! I discovered that replacing the all purpose flour with cake flour (thank you Cook's Illustrated) and placing the toasted nuts on top, as opposed to mixing them in, made a big difference in the mouth feel and taste department. My other inclusions seemed to work magic, and the local "brownie authorities" declared these "the best brownies known to mankind". Or as one friend so gleefully exclaimed..."This is a jolt of chocolate and java heaven." So get out the "chocolate liquor" and toss on an apron, these babies are really GOOD!

Ingredients:

1 cup of medium chopped walnuts or pecans (optional)
1-1/4 cups of cake flour
2 teaspoons of instant espresso powder
1 tablespoon natural cocoa (I use Ghiradelli)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened baking chocolate, chopped. I LOVE Trader Joe's
12 tablespoons unsalted butter, sliced
2-1/4 cups sugar
4 large eggs at room temperature
1 tablespoon of GOOD vanilla
2 teaspoons dark rum

Directions:

Preheat oven to 325 F. Using heavy duty foil line a 13x9 inch baking dish with double layers of foil - (cut sheets twice as long and twice as wide and fold in half) covering pan first from top to bottom, and then left to right. Tuck foil into corners tightly, forming an aluminum foil shell. Allow 1-2 inch overhang. This will later serve to lift the brownies out of the pan once they are cooled. Spray the foil with non-stick cooking spray.

If you are using nuts, spread nuts evenly on baking sheet and toast for 11 minutes, or until golden. Set aside.

Whisk the flour, salt, espresso powder, baking powder and cocoa together. Set aside.

Melt the chocolate and butter in either a heatproof bowl over simmering water, or in a heavy bottom pan over very low heat. Stir constantly to avoid scorching. Place sugar in large bowl and add melted chocolate, stirring until well incorporated. Add the eggs, one at a time, and stir thoroughly after each addition. Stir in the vanilla extract and rum. Mix well. Add the flour mixture in three additions, stirring until the batter is smooth and homogenous.

Scrape the batter into the prepared pan and use your spatula to smooth the surface. If using nuts, sprinkle on top. Bake for 50 minutes, or until a cake tester inserted into the center of the brownies comes out with just a few crumbs attached. Cool on wire rack in pan for two hours, then remove brownies from the pan by using the foil overhangs. Cut brownies to desired size.

"Boscoe Bakes"...Sour Cherry Coffee Cake With "Home Grown" Cherries

2008-07-02T21:20:00.010-04:00

We've had a cherry tree on our property for over a 100 years, and I had somehow forgotten about its existence this year until a swarm of birds started hovering above. This tree only produces fruit every other year, and last year I was laid up, so I'd pretty much forgotten all about it. I grabbed a bowl, hopped in the car (the tree is on a lot down below with "treacherous" stairs leading to it) and got there just in time. The birds were already enjoying an all you can eat "cherry" buffet, and had NO intention of stopping until I arrived. Quickly they scattered to other trees in the vicinity and watched as I started picking their lunch out from under them. After amassing about 6 cups of berries I returned to the kitchen to inspect my bounty.....and the birds returned to the tree to continue with their lunch. I washed and pitted them, (I wound up with 4 cups) tossed them in about a cup of sugar and added 2 tablespoons of Kirschwasser. Not sure what I was going to do with them, I vacuum packed them and put them in the freezer. Today I decided that a nice sour cherry coffee cake was in order, so the berries were defrosted, the Kitchen Aid was taken out of hibernation and I finally "got back to work". Yes, I've been terribly remiss with my postings, but trust me, I've been tied up helping a dear friend out MUCH longer than I anticipated. I made a cherry filling out of them by placing the berries and all of their lovely juices in a sauce pan with two tablespoons of cornstarch and the zest of one orange. I gently simmered the berry mixture until the juices thickened, and then stirred in two more teaspoons of Kirschwasser. While the berries were cooling, I assembled the ingredients for the cake. The flavor of these sour cherries was reminiscent of hard sour cherry candy I enjoyed years ago as a kid, and made one of the most memorable cherry coffee cakes I've made to date. The sour flavor was tastefully pronounced without being overbearing, and everyone loved it. The birds finished off the tree in two days, so my stash of sour cherries is gone until 2010. But for those of you lucky enough to find some at your local market, my recipe follows below. Enjoy

Sour Cherry Sour Cream Coffee Cake

Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
1-1/2 cups granulated sugar
2 large eggs at room temperature
1 cup sour cream
1 tablespoon GOOD vanilla extract
1 tablespoon Kirschwasser
Zest of one orange
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 lb 5 oz of home made sour cherry pie filling, or 1-21 oz can of sour cherry pie filling
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons (generous) cinnamon
Preparation:
Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Kirschwasser and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread cherry filling evenly over batter. Cover cherry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool completely in pan.

"Boscoe Announces".........."Name This Photo Contest"

2008-06-19T08:35:00.004-04:00

Yesterday while prepping for my weekly "Pastry Meeting", this photo opportunity evolved when three things happened simultaneously....my camera was at the ready, I was cleaning and slicing beautiful strawberries and creative insanity stuck like a bolt of lightning. Now, I'm NOT going to tell you what I thought of when I took this picture, but will let you know that the two roses in the picture were headed to the happy "hunting ground" after serving us long and well....{hint} The inspiration for this picture was then born, and the rest is history. Can YOU NAME THIS PHOTO? Send in your suggestions, comments or insanely creative captions. The WINNER will receive two dozen of "Boscoe's Chocolate Chipster Cookies". Put on those thinking caps! Let the creative juices flow..........

"Boscoe Makes"....."Easy, Breezy Sunday Supper"

2008-06-15T23:11:00.003-04:00

As mentioned earlier, I've been a tad busy lately "Boscoe Is Back" and time to cook, bake and visit with you has been at a premium. Tonight was no exception, and after arriving home late due to a "speeding ticket"........it makes NO sense, and I'll explain later when I have the time to slow down...... I wanted something "I could "BITE" into, fast, easy and healthy without a fuss. As fast as you can say......"license and registration please" I cut up 4 medium Yukon Gold potatoes and 6 medium carrots, then tossed them with olive oil, salt, pepper and a few sprigs of fresh rosemary and thyme. I then marinated 2 pounds of 3/4" sirloin strips with a couple tablespoons of olive oil, Worcestershire Sauce, minced garlic and a sprinkling of sea salt and coarse black pepper. I arranged the veggies single layer on a baking sheet and roasted them at 425 F for 45 minutes (or until nicely browned.) The steaks were no fuss at all, and cooked up quickly on my griddle skillet. This dinner was easy and breezy and didn't cost me a small fortune...........unlike my ride home! Enjoy it slowly.......

"Boscoe is Back".........I've Missed You Guys!

2008-06-13T17:17:00.003-04:00

Hey guys..........just wanted to apologize for my noticeable absence lately. I have a dear friend who is suffering through many side effects as a result of recent surgery, and have been assisting her on a regular basis with many of her daily requirements. Consequently I've been a tad remiss in the posting department, as well as in the cooking and baking arena. However, I am guardedly optimistic that this next week will bring more time to devote you, as well as my neglected and lonely kitchen. So stay tuned. I've dusted off the Kitchen Aid and tossed on an apron. Full throttle ahead! AND........in the meantime, please indulge your sweet tooth with one of these yummy Double Chocolate Chip Orange Cranberry Cookies or a piece of this rich, moist Banana Blueberry Bundt Cake. I'll share the recipes in an upcoming post. Enjoy!

"Boscoe Bakes".........."Peachy" Fruit Cobbler

2008-06-07T11:53:00.001-04:00

As mentioned in an earlier post, I live in a beautiful seaside community that is known for several things, especially it's beautiful beaches. Once Mother Nature turns up the thermostat and paints the skies blue, this quiet, tranquil town attracts a mob scene of beach goers replete with an artillery of vehicles and traffic jams that can turn a 5 minute commute, into an hour. Most of us "natives" are trained to have everything we could possibly need to survive a beautiful, sunny weekend, and NEVER attempt to leave or re-enter town during the weekend deluge. However, yesterday I had the overwhelming urge to make a "Peachy" type cobbler, so off I went to the super duper market in the next town that was featuring an alluring array of peaches, nectarines, plums, etc. Shopping was fun, and as usual.........very expensive. Anyway, I returned to town, and as expected, sat in a LONG and SLOW moving procession of beach worshippers hoping to snag a parking spot at one of the beach parking lots. Usually by noon the lots are full, so people arriving after that have no choice but to continuously circle the town with the hopes that one of the lots will have a cherished vacancy. This gridlock is pure hell, and VERY time consuming. After 50 minutes of swearing I'd never do this again, I finally travelled the 3 miles to my home, and got to work.

This cobbler is very easy to assemble, and begs for your creative input. Serve it hot with whipped cream or vanilla ice cream. It's also perfect for brunch, served cold with heavy cream or your choice of warm syrup.

Ingredients:

2 pints of fresh raspberries (frozen would work as well)
1 pint of fresh blueberries (frozen would work as well)
12 fresh peaches thinly sliced
8 fresh nectarines thinly sliced
6 fresh plums thinly sliced
1 tablespoon of Chambord
2 large eggs at room temperature
1-1/2 cups of sugar
1/2 cup of half and half (I also use light cream)
2 cups of all purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vanilla extract
4 tablespoons of melted unsalted butter (half a stick)

Directions:

Preheat oven to 350 degrees F
Grease a 13"x9" baking dish
Arrange fruit medley in the prepared baking dish. In a medium bowl, beat the eggs, sugar, and half and half. In a separate bowl sift together the flour, baking powder, and salt. Stir into the egg mixture. Stir in the vanilla, Chambord and the melted butter. Mix to incorporate thoroughly. Cover the fruit with the batter mixture.
Bake for approximately 40-45 minutes, until the crust is golden brown and the cobbler is juicy and bubbly.

"Boscoe Bakes".........The "Chocolate Idiot Cake"

2008-06-03T11:17:00.001-04:00

Yesterday I wanted to make something different for my weekly "Pastry Meeting", and of course it had to include chocolate. There is always a chocolate selection, since I am the host and have to eat something! But I just didn't want to settle for something ordinary, it had to be unique, colorful or highly unusual. Then I remembered reading something on David Lebovitz's blog that referred to an idiot proof cake he designed for a client when he was consulting for a Parisian restaurant. I emailed myself to Paris, and voila.........there it was......."Chocolate Idiot Cake". This recipe is as simple as simple gets, and produces a marvelous flourless cake. I bumped it up a notch and added a splash of Kahlua and then covered it with a silky, burnt caramel sauce. My guests loved it, and it was devoured in minutes. Stupid me..........I was an IDIOT and forgot to take a picture.

"Boscoe Bakes"...Black Bottom Cupcakes

2008-05-27T18:18:00.008-04:00

I nibble on chocolate every day of the week, and tend to favor it as an ingredient any time I get the urge to fire up the Kitchen Aid. So needless to say, a majority of the baked goodies I create always have chocolate included in one of many forms. Today, I felt like making chocolate cake, but not just any chocolate cake......I wanted something with character and color. Suddenly I remembered a recipe for Black Bottom Cupcakes by David Lebovitz, and realized I had settled on the perfect choice. I also remembered that my friend Deb from Smitten Kitchen had made these delectable treats last year, and in addition to her hilarious commentary, I'm also pleased to present you with the recipe .Thanks Deb! These colorful little creations are absolutely light as a feather, include a delicious cream cheese filling infused with chocolate and they simply melt in your mouth. There is one big problem though.............these beauties are so light and irresistible that you find yourself popping them into your mouth one right after the other. In order to have some left for family or friends, I would strongly suggest making at least 2 dozen.

"Boscoe Bakes"...Caramel Chocolate Chip Banana Cake with Toasted Coconut

2008-05-26T10:48:00.006-04:00

Ina Garten says that she likes to master a recipe for a given item, and then make wonderful variations of it using creative or original inclusions. I've adopted this mantra especially when it comes to baking, because it offers endless avenues for experimentation and one of a kind creations. I love Dorie Greenspan's Classic Banana Bundt Cake, so today I decided to let creativity reign, threw caution to the wind and made a few additions. The end result................"awesome" according to a mixed bag of adults and kids who sampled this banana treat at a holiday gathering. I think the kids loved it because of the sticky caramel and coconut coating which managed to find it's way onto everything they subsequently touched. And the adults......let's just say they thought it was a perfect match for the banana daiquiris that were being served.

I used Dorie's Classic Banana Bundt Cake recipe on page 190 of "From My Home To Yours". To the batter I added 1 teaspoon of Banana Liquer and one cup of mini chocolate chips. For the finishing touch, I drizzled a cup of home made caramel sauce over the cake and crowned it with a cup of toasted coconut.

"Boscoe Bakes"......"Springish" Fruit Pandowdy

2008-05-22T09:59:00.006-04:00

The other day my room mate received a "belated" holiday gift basket, and one of the goodies included in this Harry and David assortment was a box of their famous pears. Now these pears have a relatively short shelf life, so I decided that a pie or tart, mixed with some of my granny smith apples, would be a great way to use them up quickly. However, after a quick trip to the store and being inundated by the fresh strawberry, raspberry and blackberry specials in the produce section, I quickly changed my mind. I had made a pandowdy just a couple of weeks ago, but my Wednesday night group loves that old fashioned dish, so this beautiful bounty learned of it's new destination and pandowdy it was. For the fruit this time, I used 5 pears, 6 apples, 2 quarts of strawberries, 2 pints of raspberries, 1 pint of blackberries and the zest and juice of one orange. Again, I added a touch of rum, but next time I think a splash of Chambord would work nicely as well. The nutmeg and allspice were omitted, but otherwise I followed the recipe as before. I had hoped to share a picture of the pandowdy plated and topped with whipped cream, but before I knew it, everything was gone! Try this recipe next time you have a bounty of fresh fruit and want a wonderful dessert without all the fuss.

"Boscoe Cooks".....Simple Sunday Supper.....Chicken, Green Beans and Roasted Potatoes and Onions

2008-05-18T18:38:00.000-04:00

As a kid, I used to dread Sundays. It meant "getting dressed" and going to church, doing homework and racing home for Sunday dinner around 3:00. As I got older, the dinner ritual usually interfered with the "important" stuff I was doing, like playing football, tossing back a couple of beers with the guys while watching a game or working on cars. It also meant that you would be "throughly" cleaned up and present yourself at the dining room table looking thrilled to be there. The dinner was always formal. This meant it was "linen" everything, a zillion dishes and seemed to go on forever. The truth of the matter was that it was usually a wonderful meal and a fitting way to end the week. When I graduated from college and moved away to New York City, Sunday afternoons took on a whole new feel. The "structured" format was gone, and now I was free to have friends drop by for munchies, pizza or take out. Eventually I started cooking casseroles and anything you could prepare on a small hibachi. My Sunday afternoons revolved around friends, food and casual get togethers. The formal sit down dinner was gone, but the desire to bring friends and family together over good food persisted, and it still does today. I enjoy an occasional roast with all the trimmings, but on Sundays I usually prepare meals that are simple, satisfying and don't involve a boat load of linen or china. Tonight I chose to go with Roasted Chicken Thighs, Fresh Green Beans with Thyme and Oven Roasted Potatoes and Onions with Olive Oil, Rosemary and Thyme. The dinner comes together quickly and takes little "thyme" to clean up. Bon Appetit!

For the Chicken: Rub the thighs with minced garlic. Brush with olive oil and then salt and pepper them liberally. Sprinkle crushed rosemary, thyme and lemon zest over the chicken and roast in a 350F oven for approximately one hour, or until done.

For the Green Beans: Bring a pot of water to a boil, and add the green beans. Let the green beans simmer/boil for 4 minutes, then remove from heat and drain in colander. Return beans to pot, toss in fresh thyme, several pats of butter and then salt and pepper to taste.

For the Roasted Potatoes and Onions: Cut up potatoes and onions into quarters, then toss them with olive oil. Add fresh chopped rosemary, thyme and coarse salt and cracked black pepper to taste. (I use Montreal Seasoning) Roast in single layer on baking sheet in a 450F oven for approximately 45 minutes. Toss the potatoes and onions every 15 minutes to ensure even roasting. (Roast these first, cover with foil and set aside. Put these back into the oven with chicken the last 15 minutes of roasting) I have two ovens, so I prepared these and the chicken simultaneously.

"Boscoe Shares".....China Brings Cheesecake, Cheer and Comfort to "Auntie" in Rehab

2008-05-18T00:16:00.008-04:00

I have a dear friend Ginny who is also near and dear to my 4 legged canine companion "China". Anytime I travel, vacation or are otherwise detained by an eager surgeon, Ginny, affectionately called "Auntie", comes by to check on China and brings goodies along so the two of them can enjoy a lovely visit together. They take a little walk, attend to China's "yard" requirements and engage in a special conversation that only the two of them share. Auntie also visits weekly, so she and China stay current on all the "girlie" stuff that women love to obsess about. Recently Auntie had to undergo knee replacement surgery, and her obvious absence was felt all the way around.......especially by China. So yesterday, with a chocolate caramel cheesecake in tow (Auntie's favorite sweet) China and I went to check up on Auntie at her temporary rehab residence. Needless to say, it was a very special reunion for all of us, but especially for the "two girls". They were thrilled to see each other, and Auntie, her room mate and the nursing staff just loved the cheesecake. "Auntie and China ...cheesecake, comfort and "girlie stuff"....Priceless"

"Boscoe Bakes"......Old Fashioned Rice Pudding...True Comfort Food

2008-05-16T21:56:00.000-04:00

I don't eat it often enough, probably because I don't have an excuse to make it in the first place. I'm talking about good, old fashioned rice pudding, something that epitomizes comfort food in the truest sense. Being a fitness enthusiast and an avid foodie, I'm always watching my carbs, so consequently I limit my intake of starch and rarely find myself with any leftovers. The other day however, I threw caution to the wind and decided that it was high time for a big pan of this scrumptious custard dessert. So I grabbed "old faithful".....my tattered and torn copy of "Joy of Cooking" and set to work. This classic pudding is easy to make and lends itself nicely to creative additions, so feel free to toss in a little cinnamon, a few chocolate chips, additional fruit or even nuts. It is also great either hot (I dove right in) or cold, and should ideally be served with a big dollup of whipped cream. This is the original recipe, which I doubled and changed as noted:

Preheat oven to 325 F.

Have ready:

2 cups short or medium grain boiled rice

Combine, beat well and add:

1-1/3 cups milk (I used half and half)

1/8 teaspoon salt

4-6 tablespoons sugar or 1/2 cup brown sugar (I used a combination)

1 tablespoon soft butter

1 teaspoon vanilla

2-4 eggs (I used 8)

2 teaspoons ground cinnamon (personal addition)

Add:

1/2 teaspoon grated lemon rind (I used the zest of one whole lemon)

1 teaspoon lemon juice (I used the juice of one fresh lemon)

(1/3 cup raisins or dates) I used 1 cup

Combine these ingredients lightly with a fork. Grease a baking dish (I used a 13"x9"). Cover the bottom and sides with:

(Cake or cookie crumbs) I used chocolate chip cookie crumbs

Put rice in dish and cover top with more crumbs. Bake the pudding until set - about 50 minutes. Serve hot or cold with:

Cream, Fruit Sauce, fruit juice or Hot Wine Sauce. (I used whipped cream)

"Boscoe Cooks"........."Signature" Shrimp Scampi with Shrimp Infused Pasta

2008-05-16T14:39:00.015-04:00

Last night I was in the mood for something slightly decadent and easy to prepare. In fact I originally wanted to choose something that was "really healthy", since we were having rich rice pudding for dessert. But, decadent won out (sort of) and I decided to make my "Signature" Shrimp Scampi. I say "sort of", because after all, we are eating shrimp, and that is healthy.......right? This delicious recipe is easy to make, and has a very pronounced and delightful shrimp flavor throughout. The enhanced shrimp flavor is the result of the pasta being cooked in a natural shrimp based broth. Enjoy!

Ingredients:

2 teaspoons of Old Bay Seasoning
1 bay leaf
2 lbs peeled and deveined large shrimp (raw; 26/ 30 count)
9-10 large garlic cloves, minced
1 teaspoon crushed red-pepper flakes
1 cup dry white wine * Chicken base can be substituted
2 teaspoons salt
1-1/2 teaspoons black pepper
10 tablespoons unsalted butter
juice of one lemon
zest of one lemon
1-1/2 lbs. thin pasta
1 cup chopped fresh parsley, or 1/3 cup dried

Make Shrimp Base
Peel and devein the shrimp. In a large pot, (8-10 quarts) bring the water to a boil and simmer the shrimp shells, Old Bay Seasoning and bay leaf for 5 minutes. Make sure you have enough liquid remaining to cook the pasta; if need be, add additional water to the pan. Strain the broth with a skimmer or strainer, and discard the shells and bay leaf. Keep the water simmering.
Prepare Shrimp
Heat the oil in a 12-inch heavy skillet over medium high heat until hot, but not quite smoking. Sauté the shrimp, turning over once until just barely cooked through; approximately 2-3 minutes. Remove the shrimp and set aside. Add garlic, red pepper flakes, wine, salt, pepper and zest to the skillet and cook over medium-high heat, stirring occasionally for approximately 3-4 minutes. Add the butter to the skillet, stirring until melted, and stir in the shrimp. Add the lemon juice, stir in thoroughly and remove the skillet from the stove.
Prepare Pasta and Assemble
Bring the shrimp flavored water to a boil and cook the pasta till just al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta in a colander. Toss the pasta well with the shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep it moist. Serve with freshly grated Parmegiano Reggiano, hot garlic bread and a nice tossed salad.

"Boscoe Bakes"......."Chunky Peanut Butter and Oatmeal Chocolate Chipsters"

2008-05-14T23:29:00.005-04:00

I've learned that there are two types of attendees present each week at my Wednesday evening social get togethers. There are the "Cookie Monsters" and the "Pastry Profiteers", and both camps have their own strategies in place to ensure the biggest score and ultimate victory. Yes, I am now hosting my own version of "Survivor" and the competition seems to be getting more aggressive and creative as the weeks go by. The "Cookie Monsters" are looking for snacks and luncheon companions for their trip to the office tomorrow, while the "Pastry Profiteers" must amass a collection of goodies to please the sweet tooth of a wife, husband or significant other waiting patiently at home. And of course for the later, their hero status yields benefits that money just can't buy. I won't go into that here, because after all this post is rated PG.

Tonight, things got a little crazy when I announced that some of the chocolate used in the Chunky Peanut Butter and Oatmeal Chocolate Chipsters was from the three Amano Artisan chocolate bars I had just reviewed. I chose to share this news and the chocolate in this fashion, since I always have several guests and not nearly enough chocolate so that everybody could enjoy their own piece. My guests had seen the review, heard me wax enthusiasm over the superb quality, and now ALL of them were determined to sample the same chocolate bliss that I had so quietly enjoyed just a few hours earlier. Never mind the fact that there were several people who had been munching on these delicious cookies and singing their praise throughout the evening, now even the "Pastry Profiteers" who were busy inhaling my banana cake, wanted in on the action. Suddenly these peanut butter infused oatmeal cookies with the gourmet chocolate "chips" were all the rage, and pandemonium nearly erupted. Thank God, I had 4 dozen of these beauties available, so that in the end, everybody was a winner. The real kicker here is that most of the chocolate chips were from another source, and it was the combination of chunky peanut butter mixed with the other ingredients that truly made these cookies shine. The recipe for these "to die for" cookies can be found in Dorie Greenspan's newest book......"From My Home To Yours" on page 73.

"Boscoe Reviews"........Amano Chocolate

2008-05-14T21:46:00.005-04:00

Having had the good fortune to work for two American chocolate manufacturers who are true "bean to bar" producers, I am well versed on the process and procedures unique to superior chocolate production. And bean selection, growing region and the processing equipment used are the DNA that make the difference between ordinary and "extra ordinary" chocolate. The Amano Artisan chocolate bars that I received courtesy of Blake Makes, are pleasantly without a doubt in the later category. The Madagascar amused my taste buds with trace amounts of orange, lemon and cherry, while the Ocumare, also genetically blessed with fruit offerings, clearly displayed rich chocolate overtones. My favorite, the Cuyagua hinted at cinnamon and other exotic spices, while also suggesting banana and other complex flavor combinations. Collectively, they entertained, stimulated and held me captive for several hours. This was truly a chocophile's idea of time well spent.

"Boscoe's Bakes"... White Chocolate Orange Cranberry Oatmeal Crisps

2008-05-11T13:57:00.008-04:00

Yesterday my friend Deb from Smitten Kitchen provided me with the inspiration I needed to decide which cookie to bake for a friend. She posted her fabulous experience making crispy oatmeal cookies from a recipe provided by Cook's Magagzine. http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/#more-497 and was completely in awe with the results. Having made these wonderful cookies previously, but not with white chocolate, I decided to add the white chocolate and include minced cranberries and orange zest as well. The results were absolutely wonderful. With each crunchy bite, you encounter smooth white chocolate married to cranberries with a lovely citrus touch. These highly addictive cookies are great plain, or make a wonderful dunking companion with coffee or milk. I doubled the recipe, only used 4 cups of oatmeal and added 1 cup of "real" white chocolate chips, 1/2 cup of minced orange flavored cranberries and 2 teaspoons of orange zest. The combination of white chocolate, cranberries and orange zest.......Priceless!