Mouth of Wonder

Major Bad News

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 18 Oct 2009 18:12:55 PDT

MOW Hiatus Due to my super-busy schedule (which keeps getting busier) I now have no free time, limited access to the out-of-doors, little time for personal upkeep (like washing), and have decided to make some changes.

I'm going to discontinue the radio show for a while. Don't lose the faith, I plan on returning with a new and even better show in the future. I'll continue to update this website with fun yummy stuff.

Thanks to all my loyal fans, you warm my heart.

Delicasa - revisit

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 18 Oct 2009 18:11:55 PDT

Restaurant Review

Delicassa This place is a real oasis in the middle of the land of crappy fast food on Saint Michael's. Created by the folks who bring you La Boca, it's a cheap and cheerful joint in a strip mall. Light on decor and service (it's an order-at-the-counter-and-wait-at-your-table system), but the food is outstanding. I had a great cup of soup, a delicious Panini, and a whoopie pie, go figure. It was all delicious though the ham was very tough to eat and kept ending up hanging out of my mouth. Cut it thinner, or in thin strips? Maybe I need to order more basic foods. And they now do dinner!

Frozen Cappuccino

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 18 Oct 2009 18:09:45 PDT

Refreshing Beverage of the Week
Have you ever had a Frozen Cappuccino full of alcohol? Well, here it is. It’s like a very adult malted. If you are going to drink this, do not operate heavy machinery!

Ingredients
1 ounce light cream
1 scoop vanilla ice cream
1 tablespoons coffee liqueur
1 tablespoons hazelnut liqueur
1 tablespoon Irish cream liqueur
Crushed ice

Procedure
Combine the liqueurs, ice cream and cream in a blender with half a cup of crushed ice. Blend until smooth. Pour into a parfait glass rimmed with cinnamon sugar. Garnish with a cinnamon stick. Add a straw, and serve. Now that's a party!

Amaretti Stuffed Peach Halves

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 18 Oct 2009 18:08:33 PDT

The Altitude Adjustment Section
In keeping with our easy and Italian theme, I have a recipe for stuffed peach halves. Fresh peaches are still available, but I have used good quality canned peaches (Trader Joe's has great ones in jars... but only sometimes). The stuffing is made with amaretto cookies, you can make your own, or buy the great Italian ones that come in the red tin. I think Kaune's sells them.

Ingredients
3/4 cups ground almonds
3/4 ground Amaretto cookies
1/4 cup sugar
2 egg yolks lightly beaten
6 peaches
1/2 cup Marsala wine

Procedure
Preheat your oven to 375 degrees. Combine the Almonds, amaretto cookies, and sugar. Stir in the egg yolks a bit at a time. Add just enough egg yolk to hold the sticky mixture together. Form the mixture into 12 walnut sized balls. Butter a shallow baking dish. Cut the peaches in half or use halves to begin with. Place the peaches in the buttered baking dish tight together. Press a ball of almond mixture into the center of each peach. Dot the top with little bits of butter and pour the Marsala wine all over the top. Now bake for 30 minutes until the almond mixture is crusty and golden. Serve warm with some ice cream or gelato. This recipe serves 6 people.

Chicken Fricassee with Red Cabbage

askrula@mouthofwonder.com (Stacy Pearl) — Sun, 18 Oct 2009 18:07:04 PDT

Seasonal Recipe of the Week
Marcella Hazen is one of the goddesses of Italian cuisine and cookbooks. Her recipes are so authentic and well written ǿ I can always trust her. The only thing to watch out for in this recipe for Chicken Fricassee with red cabbage is the timing. Things cook differently at this altitude. This recipe serves 4 people.

Ingredients
1 cup onions sliced very thin
1/4 extra virgin olive oil plus 1 tablespoon
2 garlic cloves peeled and cut into 4 pieces
4 cups shredded red cabbage (about 1 pound)
1 3-4 pound chicken cut into 8 pieces
1/2 cup dry red wine
salt and pepper to taste

Procedure
Put the onion, 1/4 cup olive oil, and the garlic in a sauté pan. Turn the pan to medium heat and cook till the garlic turns golden brown. Now add the shredded cabbage. Stir thoroughly and add salt and pepper. Cook at a low simmer with the lid on stirring occasionally for about 40 minutes till the cabbage is very tender.

Wash and dry the chicken pieces. In a separate pan, put the remaining 1 tablespoon of olive oil. Sear off the chicken pieces in the hot pan. Now place all the pieces into the pan with the cabbage and turn the chicken to coat in the cooked cabbage. Add the wine and a little more pepper. Cover the pan leaving the lid slightly ajar and continue to simmer for 50 minutes, At this point, the cabbage should have become a dark thick sauce, Adjust the seasoning and serve at once. Sometimes you need to add a bit more liquid as it cooks. That could be water or more wine. I go with more wine.

Milagro 138

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 08 Oct 2009 16:27:36 PDT

Restaurant Review

Milagro 138 We had the most amazing dinner at this beautiful restaurant on San Francisco Street the other night. The food was skillfully prepared and presented, our waiter was a real pro and so well-informed, and the flavors were carefully chosen. The Chile en Negado appetizer was divine and I had a veal chop that melted in my mouth. The duck was tender and delicious and the pineapple dessert was a real hit. I thought for a meal of such quality it was very well priced.

Peanut Butter Cookies with Chocolate Chips

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 08 Oct 2009 16:26:41 PDT

The Altitude Adjustment Section
Peanut butter cookies are yummy, then you add some chocolate chips and forget about it, they are just magic. Here is my version, which originated in the Better Homes and Gardens red and white checkered cookbook. Some recipes just do not need to be complex.

Ingredients
1 cup Crisco
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 cup commercial peanut butter
3 cups A.P. flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chocolate chips

Procedure
Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper. In the bowl of your electric mixe,r combine Crisco, both sugars, eggs, and vanilla. Sift dry ingredients together in a separate bowl. Now combine wet and dry stuff and mix in chocolate chips. Roll dough in your hands into walnut size balls. Put on cookie sheet and criss cross with forks as you press dough down. Bake for 10-12 minutes till cookies start to get brown around the edges. Cool on wire rack for 10 minutes before eating them all. It's not a bad idea to have a glass of milk standing by. Bernice, you can have chocolate milk.

Susan Purdy is teaching in Santa Fe on September 23rd!

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:05:13 PDT

NEWS FLASH!

Susan Purdy, author of Pie in the Sky — the best high altitude cookbook — is coming to town and will be teaching a high altitude baking class on September 23rd from 6:00-9:00 pm at the Walter Burke kitchen at 1209 Calle de Commercio.

The class costs $45.00 and seating is limited. Susan will demonstrate a Taos lemon sponge roll with fresh berry filling, a buttermilk chocolate cake with ganache frosting, and a classic Swedish butter cake. She will also be available to discuss your personal recipe challenges and make suggestions as to how you can adjust your recipes for this altitude. I will be assisting her. If you are interested please email me to make a reservation.

[I've edited the post date on this one, so it stays on the homepage. Sign up, people! —Monica]

Susan Purdy's Scone Recipe

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 08 Oct 2009 16:25:04 PDT

The Altitude Adjustment Section
I asked Susan Purdy to choose today’s high altitude baking recipe and she said "let's do scones." So here we go!

Ingredients for scones
1 cup blueberries
2 cups A.P. flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon ground Cardamom or nutmeg
7 tablespoons cold butter cut up
1 large room temp egg
3/4 cup whole milk

Ingredients for glaze
2 tablespoons milk
2 tablespoons granulated sugar

Procedure
Preheat oven to 425. Measure the flour, baking powder, sugar, salt and cardamom or nutmeg into the bowl of your food processor, fitted with the steel blade. Add the cut up butter and pulse till mixture resembles small crumbs. Dump out mixture into a bowl. Add the blueberries and toss to coat so they don’t sink. In a small bowl, combine the egg and milk. Make a well in the center of dry mixture and add liquids. Stir everything together with a fork just till dough comes together. It will be sticky — don’t panic! With floured fingers, pull off 8 lumps of dough, each about 2 x 2 1/2 inches, and place 2 inches apart on cookie sheet lined with parchment. You can leave the dough round or pat into wedge shapes. Brush top of each scone with a little milk and sprinkle with some sugar. Bake for 20-25 minutes. When done, they will turn golden brown and a toothpick inserted in the center should come out clean.

Roast Pumpkin and Garlic Soup

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 08 Oct 2009 16:23:04 PDT

Seasonal Recipe of the Week
First, of all sorry for the delay, I seem to have taken Ill this week. Now onto the recipes!
When it gets chilly and wet, much like last week, I think soup. Now usually I cheat and use canned organic plain pumpkin but fresh farmers market pumpkins are soon to arrive at the market and this recipe is worth the extra effort. This recipe happens to be vegan if that works for you!

Ingredients
1 three-to-four pound pumpkin
1 head garlic, top 1/2-inch trimmed
Canola oil spray
3-4 cups vegetable broth
2 cups unsweetened coconut milk
1 1/2 to 2 teaspoons good, mild curry
1/2 teaspoon cumin
1 - 2 teaspoons salt
1 can chickpeas, rinsed
1/2 cup fresh orange juice
toasted pumpkin seeds, for garnish (optional)

Procedure
Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.

After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool. Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.

Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds. Makes 6 servings.

The New Plaza Southside Cafe

askrula@mouthofwonder.com (Stacy Pearl) — Tue, 15 Sep 2009 20:14:24 PDT

Restaurant Review

Plaza Southside Cafe Relocating a successful restaurant is risky. Will your people follow you? Will the new kitchen work? Will the staff show up? Well it seems the folks at the Southside got it all worked out. Many of the staff members are the same, the menu is the same, and the prices are still reasonable. The decor is slightly-misguided-but-fun retro and the place is jumping. The food is as great as it always was and now you can stop in after the movies. Bernice is so excited, if only they had chocolate malteds.

Castle Ranch Steak House

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:04:23 PDT

Restaurant Review

Castle Ranch Steak House This new joint at the Courtyard Marriott Hotel serves really good quality grain-fed beef from Idaho in a nice restaurant with a bar and lounge area. The only problem, is the meat has no flavor. Four shakes of salt and pepper didn't even help.

Tequila Tangerine Dream

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:03:36 PDT

Refreshing Beverage of the Week
I love a spunky cocktail! This one combines the delicate flavors of tangerine and lavender with the kick of tequila. Talk about a Santa Fe moment!

Ingredients
1 tangerine (1/2 for juice and 1/2 for tangerine slices)
2 sprigs fresh lavender
1 oz. simple syrup
2 oz. silver tequila
crushed ice
club soda

Procedure
Peel the tangerine. Juice half of it and set the juice aside. Remove pith from the other half and cut into small pieces. Put tangerine at the bottom of a tall glass, then add the syrup, juice and some lavender petals. Muddle this mixture. Pour in tequila. Pack crushed ice on top of this and then top off with club soda. Garnish with lavender or tangerine twists. (It’s prettier to leave the lavender petals in, but if you would be bothered by some getting in your mouth, strain them out.)

Maple Oatmeal Scones

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:02:04 PDT

The Altitude Adjustment Section
I love scones. They are so easy and the best thing to do is bake them right before you want to eat them so they are still warm. I love the use of real maple syrup in this recipe, so give them a try. This recipe makes 14 really big scones or 30 small ones.

Ingredients
3 1/2 cups A P. flour
1 cup whole wheat flour
1 cup quick cook oats, plus additional for sprinkling on top
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter diced
1/2 cup buttermilk
1/2 cup pure maple syrup
4 eggs, lightly beaten
1 egg beaten with 1 tablespoon water for egg wash
Glaze
1 1/4 cups confectioners’ sugar
1/2 cup maple syrup
1 teaspoon vanilla

Procedure
Preheat oven to 400 degrees. In the bowl of your electric mixer, fitted with the paddle attachment, combine flours, oats, baking powder, sugar and salt. Add the diced cold butter and blend at the lowest speed the mix till the butter forms small pea size shaped bits. Combine the buttermilk, maple syrup and eggs and add quickly to the flour butter mixture. Mix just till blended (the mixture will be sticky). Don’t worry. Dump the dough onto a well-floured table surface. Flour your hands to make it easier to handle. Roll dough into a 3/4 inch round. Using a floured ring cutter cut out circles about 3 inches in diameter. Place on parchment lined sheet pan. Brush tops with egg wash and bake for about 20-25 minutes until tops are crisp and when you break into one the inside is done, not doughy. It’s a tough job but someone has to do it.

Now cool for 5 minutes and combine glaze ingredients in a small bowl. That’s the confectioners sugar, the maple syrup, and the vanilla. Drizzle each scone with glaze and then sprinkle on a little oatmeal for garnish. The great thing about this recipe is you can prepare these days ahead and leave them uncooked but covered on a sheet pan in your fridge and bake when you are ready.

Roast Salmon with Fennel

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:00:11 PDT

Seasonal Recipe of the Week
Roast salmon with fennel is a lovely recipe I found in Ina Garten's Barefoot Contessa Cookbook. I found this book last week at the Oshara village flea market, where my husband and I have been hanging out on Sundays. It's really fun, you should come by. I try not to shop, just browse but I love this lady so I picked up her cookbook. The scone recipe later in the show is also from the Barefoot Contessa This recipe serves about 10-15 people, so have a party!

Ingredients
1 10-pound fresh salmon
5 cups yellow onions, sliced 1/4 inch thick (about 3 pounds)
5 cups fennel bulbs, sliced 1/4 inch thick (about 3 pounds)
1/2 cup good olive oil
3 tablespoons fresh thyme leaves
2 tablespoons chopped fennel fronds
zest of 1 orange
2 tablespoons fresh orange juice
2 teaspoons kosher salt
1 teaspoon black pepper

Procedure
Have your fish guy (or monger as she puts it — Ina lives in East Hampton where they have these people) cut the head and tail off the salmon and butterfly it open, removing all the bones. You can just use 2 filets. What you want to end up with is about 7 pounds of salmon. Preheat oven to 500 degrees. That’s right, she said 500 degrees. Sauté the onions and fennel in the olive oil for about 10 minutes on medium high heat. Stir as needed. Then add the fresh thyme leaves, fennel fronds, orange zest, orange juice, salt and pepper and cook for 5 minutes more. It’s done when the fennel and onions are tender. Adjust salt and pepper. Lay the salmon skin side down on your cutting board and sprinkle with salt and pepper. Spread fennel filling over half the salmon and fold or put other side on top. Tie the salmon every 2 inches with kitchen twine. Plain dental floss works as well in a pinch. (PLEASE don’t use the mint or cinnamon kind!) Place the baking sheet lined with parchment into the oven for 5 minutes to heat it up. Now carefully transfer the salmon onto the hot sheet pan. Bake for exactly 30 minutes. It's 10 minutes for each inch of fish. Ina swears by this. Allow to cool slightly then remove the strings. To serve, cut into thick slices with a sharp knife. This can be served hot or cold.

Applebee's

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 08:48:52 PDT

Restaurant Review

Applebee's Okay, it's not my usual kind of restaurant, but I must say they are good at what they do. Service was excellent, the place was spotless, and the joint was packed. They are running a two-for-twenty-dollars special that includes a shared appetizer, and two entrees. The food was heavy, it was salty, and it was greasy, but it seems to be what the people want. Go figure!

Lemon Bar with Raspberries

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 08:47:31 PDT

The Altitude Adjustment Section
This is a simple recipe for a lemon bar covered with raspberries. I really don’t like conventional lemon bars but I like a thin layer of lemon filling covered with berries, it’s just a suggestion.

Ingredients
1 cup (1/2 pound) unsalted room temp butter
1 cup A.P. flour
1/4 cup confectioner’s sugar
2 eggs, well beaten
1 cup granulated sugar
grated zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons A.P. flour
1/2 teaspoon baking powder
2 cups fresh berries
Confectioner’s sugar for dusting the top

Procedure
First you need to make the crust, so combine the flour, butter, and confectioners sugar in the bowl of your electric mixer and beat till ingredients come together. This mixture will be dry and crumbly. Dump the mixture into a 9 inch square pan and using your fingertips, press to form an even layer on the bottom of the pan. Bake the crust in preheated 350 oven for about 15 minutes till lightly browned. Now let crust completely cool on a wire rack.

To make the filling, combine the eggs, granulated sugar, lemon zest, flour and baking powder in a bowl and beat till slightly frothy. Pour into the cooled crust. Now put back into a 350 oven and bake for about 20 minutes till tart sets. It should be a little bubbly but should not be brown on top. Let cool completely, then carefully arrange the berries over the top of the tart and dust with the powdered sugar. Serve chilled.

Grapefruit Cooler

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 08:45:47 PDT

Refreshing Beverage of the Week
Okay Irene, this one is for you. A nice, refreshing, non-alcoholic beverage to cool you off after a hard day at the gym, or the opera, or where ever you hang out these days. Its called the Grapefruit Cooler, it's best if it's made a 4 hours ahead of time, this recipe makes a pitcher of 6 drinks, and it goes something like this:

Ingredients
2 ounces fresh mint
2 tablespoons sugar syrup
2 cups grapefruit juice
1/4 cup lemon juice
About 30 cracked ice cubes sparkling water to top off

Procedure
Crush the mint leaves in a small bowl. Add the simple syrup and let soak for at least 2 hours. Occasionally go over the the bowl and mush the leaves around with the back of a spoon so they give up all their yummy flavor. Strain the syrup into a pitcher and add the grapefruit juice, and lemon juice. Cover with plastic and refrigerate for two hours. To serve, fill 6 chilled Collins glasses with cracked ice. Divide the juice mixture over 6 glasses and top with sparkling water. Garnish with mint sprig. Yes, Irene I can hear you complaining that this drink takes too long — but you know, good things come to those who wait.

Lightly Breaded and Grilled Shrimp

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 05 Sep 2009 09:07:05 PDT

Seasonal Recipe of the Week
Sometimes the simple things are the hardest things to make. How many times have you gone to a BBQ and been served dry, hard, grilled shrimp? So I was wandering through Marcella Hazen’s Essentials of Classic Italian Cooking and she discusses her process for grilling shrimp which is nothing short of brilliant. So here it is!

Ingredients
2 pounds medium shrimp, peeled and cleaned
3 1/2 tablespoons extra virgin olive oil
3 1/2 tablespoons vegetable oil
2/3 cups plain dry bread crumbs
1/2 teaspoon chopped garlic
2 teaspoons chopped parsley
salt and pepper to taste
skewers
1/2 lemon optional

Procedure
Wash and dry cleaned shrimp. Put the shrimp in a large bowl. Add both oils and the breadcrumbs and toss to coat all the shrimp. Now add the garlic, parsley, salt and pepper, and mix well. Let them sit in this coating for at least 30 minutes, or up to 2 hours. Now skewer the shrimp two points per shrimp so they stay put. Cook about 2 minutes per side on a hot grill. You can also do this in the broiler. I like to squeeze a half of lemon over the shrimp while cooking. You know they are done when they get a thin golden crust. Cook up some rice or pasta and a salad and dinner is served!

Repeat Show!

askrula@mouthofwonder.com (Stacy Pearl) — Sat, 22 Aug 2009 09:59:56 PDT

Today's show was a classic from last September.
What? You didn't think it's classic?
Oh, well, I figured if it works for the Car Talk guys...

Here are the posts from the archives:

See you next week!

Tune Up Cafe, Sage Bakehouse, California Pastrami, and San Marcos Feed Company Cafe

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 20 Aug 2009 20:37:08 PDT

Restaurant Reviews, Raves, and General Complaints

Tune Up Cafe I've tried to love it, tried four times, never enjoyed a meal there, I'm done.

Sage Bakehouse I paid over $4.00 for one greasy almond croissant. That does not work for me.

The California Pastrami truck It's true, they do have the best fish tacos in town!

San Marcos Feed Company Cafe Another charming homestyle lunch. These folks know how to cook and bake, and they have peacocks!

Espresso Granita

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 20 Aug 2009 20:37:36 PDT

Refreshing Beverage of the Week
This isn’t exactly a beverage, well it starts as one, and then you freeze it so I guess it qualifies. It's an Italian tradition.

Ingredients
1 1/2 cups very strong Espresso
1 tablespoon sugar
1 cup cold, sweetened, whipped cream

Procedure
Brew the espresso and dissolve the tablespoon of sugar into it while it's still hot, then let cool. Now pour the coffee into ice cube trays but do not fill more than 1/2 inch deep (this will let it freeze faster). You can do this way ahead of time. When ready to serve, throw the coffee cubes into the food processor and pulse till you made fine crystals. Now quickly put the granita into cups and top with a dollop of sweetened whipped cream (or add some Rum to whipped cream). Voila!

Filled Ravioli Cookies

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 20 Aug 2009 20:33:29 PDT

The Altitude Adjustment Section
I like it when food fools the eye. That’s what drew me to this recipe. It looks like savory ravioli, but it’s a cookie filled with a sweet fruit filling. Just think of the possibilities!

Ingredients
2/3 cup butter, room temp
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon grated orange rind
1 egg
1 teaspoon vanilla
1/4 cup raspberry or other fruit preserve
Powdered sugar

Procedure
In the bowl of your electric mixer, whip your butter till light and softened. Add sugar, baking powder and orange rind. Beat till combined. Beat in egg and vanilla. Now add in flour. Divide dough in half form into balls, wrap in plastic and refrigerate for 3 hours.

Line a sheet pan with parchment. Lightly flour your work surface and roll out each piece of dough into a 12 x 18 inch rectangle. Using a fluted pastry wheel cut the dough into 24 2-inch squares. Yes, accuracy counts! Place the squares 1 inch apart on your sheet pan. Carefully spoon 1/2 teaspoon jam into the center of each square and then top with another pastry square. Press edges together with a fork to seal. Bake at 375 for 9 to 11 minutes, until they are lightly browned. Cool cookies on wire rack and then dust with powdered sugar. Other fillings? How about apricot jam, quince preserves, Nutella, walnuts and chocolate chips, lekvar, poppy seeds, etc, etc.

Nasturtium Vinegar, Rosemary and Lavender Vinegar, and Green Peppercorn Mustard

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 20 Aug 2009 20:38:12 PDT

Seasonal Recipe of the Week
Flavored vinegars, homemade syrups, unusual condiments: these are all things I love. Great host gifts, great ways to make ordinary foods extraordinary, great way to feel superior to Martha Stewart. Here are three recipes to ponder:

Nasturtium Vinegar

Ingredients
8 ounces nasturtium blossoms
2 pints Malt vinegar
3 whole cloves
4 whole black peppercorns
2 cloves garlic halved
2 chopped shallots

Procedure
Sterilize 2 small bottles. Evenly distribute ingredients in bottles and top with vinegar. Cork or seal bottle securely and store in a dark cool place for 2 months before using. Shake occasionally. Some people strain out the ingredients and transfer to a clean jar before using, that’s optional. Makes 2 pints.

Lavender and Rosemary vinegar

Ingredients
2 pints apple cider vinegar
2 fresh sprigs rosemary
1 teaspoon lavender blossoms

Procedure
Procedure is same as above but the flavor in this will come out faster so it should be ready to go after sitting in a dark cool place for 3 weeks. Also makes 2 pints.

Green peppercorn Mustard

Ingredients
3 tablespoons mustard seeds
1/3 cup Coleman’s Dry mustard powder
1/2 cup hot tap water
1/2 cup dry white wine vinegar
1/2 cup dry white vermouth
Big pinch of ground cinnamon
1/2 teaspoon dried tarragon
1/2 teaspoon dill seed
2 teaspoons kosher salt
Big pinch dried cloves
1 teaspoon honey
1 tablespoon canned green peppercorns drained
1 teaspoon slightly crushed green peppercorns (add at the end)

Procedure
Combine the mustard seeds, dry mustard powder, hot water and vinegar in a bowl and let sit for at least 3 hours. In a small saucepan, bring to a boil the vermouth, cinnamon, tarragon, dill seed salt and cloves. Strain this into the mustard mixture and stir to combine. Now add the honey and the green peppercorns. Scrape this whole mess into the bowl of your food processor fitted with a steel blade. Whirl to puree. Finally put this mixture into the top of a double boiler and over simmering water. Cook for about 10 minutes, stirring often. Add the remaining 1 teaspoon of green peppercorns slightly crushed. This mixture will thicken as it cools. Put into small jars and refrigerate. This will keep indefinitely.

Burt's Burger Bowl

askrula@mouthofwonder.com (Stacy Pearl) — Thu, 20 Aug 2009 20:27:56 PDT

Restaurant Review

Burt's Burger bowl Go figure — this little local favorite burger joint actually serves some great meat, and it's not just beef. They do a lamb burger, a Kobe beef burger, a bison burger and even Ostrich patties (which is what I had and loved). Don't miss the potato wedges or the onions rings. They buy local meat, the service is fast, the prices are downright reasonable, parking is easy, and they have outdoor seating. You gotta to love it! What took me so long?