more chocolate goodies

Just another addition to the goodie box.

Dark Chocolate Mint Fudge

Makes 20 pieces.  Sometimes you can find mint chips, or mint-filled morsels for this.

            ¾ c. mint chocolate chips, divided

            1 (10-oz) pkg. dark chocolate morsels/chips

            1 (14-oz.) can sweetened condensed milk

            1 tsp. vanilla (or mint) extract

Line an 8” square baking pan with foil.  Coarsely chop ¼ c. of the mint chips; set aside.  Combine dark chocolate morsels and sweetened condensed milk in medium, heavy saucepan.  Warm over lowest possible heat, stirring until smooth.  Remove from heat, stir in vanilla.  Gently stir in remaining ½ c. mint chips, just until they are covered.  Spread mixture in prepared pan.  Sprinkle with the coarsely chopped mint chips.  Press gently into the fudge.  Refrigerate 2 hours or until firm.  Lift from pan; remove foil.  Cut into pieces.  Store refrigerated in airtight container.    

tres leches cake

Tres Leches Cake

Serves 12.  We found this on chow.com, love the rum and coconut aspect.  Make it a day or so before you want to serve it – the longer it sits, the better it gets

            butter, for coating the baking dish

            1 c. flour

            6 large eggs

            1 c. sugar

            1 (14-oz.) can sweetened condensed milk

            ⅔ c. evaporated milk (not nonfat)

            ½ c. unsweetened canned coconut milk

            1 Tbs. dark rum (plus more for serving)

            1 c. sweetened flaked coconut

            1½ c. cream

            1 Tbs. powdered sugar

Heat oven to 325 degrees and arrange a rack in the middle.  Coat a 13-by-9-inch glass baking dish with butter; set aside.  Place flour in a small bowl and whisk to aerate and break up any lumps; set aside.

Separate the eggs, placing the yolks in the bowl of a stand mixer.  Reserve the whites in a separate, very clean, medium bowl.  Add the sugar to the yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes.  Transfer the mixture to a large bowl; set aside.  Thoroughly clean and dry the stand mixer bowl.  Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed until medium peaks form, about 1½ minutes.  Using a rubber spatula, stir about ⅓ of the egg whites into the yolk mixture to lighten it.  Then gently fold in the remaining whites.  Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour steaks.  (Do not overmix.)  Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 30 to 35 minutes. 

Meanwhile place the three milks (sweetened condensed, evaporated, coconut) and the rum in a large bowl and whisk until combined; set aside.  Remove the cake from the oven and place on a wire cooling rack.  Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes.  Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more.  Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight. 

When the cake is ready to serve, spread the coconut in an even layer in a large frying pan.  Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes.  (If the coconut begins to burn, reduce the heat.)  Immediately remove from the pan to a small bowl.  Place the cream and powdered sugar in large bowl and whisk until medium peaks form.  Maybe add in a tsp. of the dark rum.  Slice cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut. 

black beans, chorizo, tortillas, cheese - delicious

All layered up with a red chile sauce.  We used ancho chiles here.  We served it for a December dinner party - next to it you see a salad of Bibb lettuce, avocado, mango, queso fresco, bacon, and pumpkin seeds.

http://cooking.nytimes.com/recipes/1016157-black-bean-chorizo-casserole-with-pickled-onions

juicy pork chops

Orange-and-Rosemary-Brined Pork Chops

Serves 4.  This is a Martha Stewart recipe, would go great with applesauce.  Sounds like an episode of “The Brady Bunch” (pork chops and applesauce).  Brine the pork 4-24 hours in advance.

            ¼ c. sugar

            ¼ c. coarse salt

            2 dried bay leaves

            8 1-by3-inch strips orange zest

            16 whole black peppercorns

            3 small sprigs rosemary

            4 bone-in pork rib chops (each about 12 oz. and 1” thick)

            2 Tbs. oil

Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 c. water in a medium saucepan.  Bring to a boil, stirring until sugar and salt are dissolved.  Reduce to a simmer and cook 1 minute.  Remove from heat; let cool completely.  Pour over pork chops in a 9-by13-inch baking dish.  Cover and refrigerate, turning once, at least 4 hours and up to overnight. 

Remove pork from brine; discard brine.  Pat chops dry; let stand 15 minutes.  Heat a large cast-iron or other heavy skillet over medium-high heat.  Add oil and swirl to coat.  Add pork, working in batches if necessary, and cook until bottoms are deep golden brown, about 5 minutes.  Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more.  Let rest 5 minutes before serving. 

Here I served it over rice with a bit of garlic, Parmesan, and parsley stirred in.

holiday baking

I usually do 4-5 different sweets and package them for the office.  Here is a new one we did this year.

Double Chocolate Cookies

Makes 26.  From the November 2014 issue of Cooking Light magazine.  They come in at 99 calories per cookie and they underbake so they come out of the oven glossy and gooey, then set up just a bit as they cool.  I made them triple chocolate cookies by adding in some cocoa nibs too.    

            1½ c. flour

            6 Tbs. unsweetened cocoa

            3/8 tsp. salt

            ¾ c. sugar

            ¼ c. unsalted butter, softened

            2 Tbs. oil

            2 large eggs

            ¼ tsp. vanilla extract

            ½ c. bittersweet chocolate chips

Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes).  Add eggs, 1 at a time, beating well after each addition.  Add vanilla; beat 1 minute.  Add flour mixture to butter mixture, beating at low speed just until combined.  Add chocolate chips; beat at low speed just until combined.  Cover with plastic wrap; chill 30 minutes.

Heat oven to 350 degrees.  Drop dough by 1½ tablespoonfuls 2” apart onto baking sheets lined with parchment paper.  Bake at 350 degrees for 8 minutes or until almost set.  Cool on pans 2 minutes or until firm.  Remove cookies from pan; cool on wire racks. 

turkey -> turkey stock -> pot pies

Leftover Turkey Pot Pies

Serves 4.  These were the best pot pies ever!  Because the leftover turkey and the broth (roasted turkey stock) we used was from our 2014 Thanksgiving heritage turkey.   

            4 Tbs. butter

            1 small onion, chopped

            2 medium carrots, peeled and thinly sliced

            1 rib celery, thinly sliced

            kosher salt and fresh ground black pepper

            4 Tbs. flour

            2½ c. chicken or turkey broth*, warmed

            ¼ c. heavy cream

            ¾ tsp. dried thyme

            1½ c. cooked, shredded, skinless turkey meat

            ½ c. frozen peas

            2 Tbs. chopped parsley

            1 sheet frozen puff pastry, thawed

            1 large egg

Heat oven to 375 degrees.  Line a rimmed baking sheet with foil.

Melt butter in a large saucepan over medium heat.  Add onion, carrot and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.   

Sprinkle flour over vegetables and cook 3 minutes, stirring frequently.  Whisk in broth and cream.  Add thyme.  Bring to a simmer, then reduce heat to medium-low and simmer about 8 minutes, until mixture is thickened.  Taste and season with salt and pepper.

Remove from heat; stir in turkey, peas, and parsley.  Divide mixture among four 8-oz. ramekins.  Place on baking sheet.

Place puff pastry on a lightly floured work surface.   Slice into four 4-inch squares, and place over ramekins.  In a small bowl, whisk egg with 1 Tbs. water.  Brush pastry with egg mixture.  Bake until pastry is deep gold and filling bubbles, about 35 minutes.  Let stand 5 minutes; serve.

*Roasted Turkey Stock

Makes about 3 quarts.  We pulled this from the NY Times Cooking web site and used the carcass from our 2014 Thanksgiving heritage turkey.  After letting this cool we parcel it into quart size freezer bags and freeze for using in all kinds of dishes that would call for chicken broth.  Refrigerate to use within 4 days or freeze.   

            1 leftover carcass from a 10- to 15-lb. roasted turkey, preferably including neck,

              wing and leg bones

            4 or 5 onions, quartered (no need to peel; just rub off any papery skins)

            2 large or 3 small carrots, peeled and cut into chunks

            2 c. white wine

            2 large or 3 small garlic cloves, smashed and peeled

            4 sprigs fresh thyme

            2 bay leaves

            1 tsp. black peppercorns

            1 whole arbol (or another small dried red) chile

            kosher salt

Heat oven to 450 degrees.  Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces.  Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.

Remove from oven and transfer pieces to a stockpot.

Add onions, carrots and celery to the empty roasting pan and place over medium heat.  Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.  Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.

Remove pan from oven and place it over medium heat.  Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.  Add wine-vegetable mixture to stockpot with roasted carcass pieces.  Add garlic, thyme, bay leaves, black peppercorns and chile.  Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.  Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours.  Add 1 tsp. salt and taste.  If stock tastes watery, keep simmering until stock is flavorful.  Taste for salt again and add more if needed.

Strain stock through a sieve into a large container or containers.  Discard solids.  Let stock cool slightly, then refrigerate.  Skim off any fat from the top of the stock.  

breaded lamb cutlets

Lamb Cutlets with Romesco Sauce

Serves 4.  I was all out of roasted red peppers when I made the sauce so I substituted pickled sweet cherry peppers from a jar – it was wonderful!  This recipe came from celebrity chef Jose Garces.  I served it with green beans topped with spiced pecans.  

            1½ lbs. boneless lamb leg steaks, cut ½” thick and lightly pounded

            salt and fresh ground black pepper

            ½ c. flour

            2 large eggs, beaten

            1½ c. panko bread crumbs

            1 medium tomato, seeded and chopped

            1 roasted red pepper from a jar

            1 garlic clove

            ½ c. salted roasted almonds

            2 Tbs. red wine vinegar

            pinch of sugar

            ¼ c. olive oil, plus more for frying

            2 oz. fresh goat cheese (¼ c.)

            2 Tbs. snipped chives

            2 Tbs. coarsely chopped fresh parsley

Season lamb with salt and pepper.  Put flour, eggs, and panko in 3 separate shallow bowls; season each with salt and pepper.  Dredge lamb in flour, then dip in eggs and coat with panko.  Transfer lamb to a plate.

In a blender, combine tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth.  With blender on, add ¼ c. olive oil in a thin stream and blend until creamy.  Season this Romesco sauce with salt and pepper.

In a large skillet, heat ¼” olive oil until shimmering.  Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes.  Drain on paper towels and transfer to plates.  Spoon some of the Romesco sauce over the lamb and garnish with goat cheese, chives, and parsley.  Serve remaining sauce on the side.    

red curry sloppy joes

Thanks to Sunset magazine for this east meets west treat.  http://www.myrecipes.com/recipe/red-curry-sloppy-joes

gnocchi and salad

These came from the Nov. 2014 issue of Saveur magazine:
http://www.saveur.com/article/recipes/gnocchi-in-sagrantino-cream-sauce-gnocchi-al-sagrantino

the gnocchi goes well with this lovely fall arugula salad:
http://www.saveur.com/article/recipes/arugula-pecorino-pine-nut-and-pear-salad-rucola-con-pecorino-pignoli-e-pere

fish for dinner

Malaysian Pan-Seared Snapper with Garlic and Chiles

Serves 4-6.  This tasty dish came from the Nov. 2014 issue of Saveur magazine and is attributed to a recipe in the 2006 book Cradle of Flavor by James Oseland.

            1 tsp. soy sauce

            ½ tsp. dark soy sauce

            ½ tsp. sugar

            ¼ tsp. ground black pepper

            5 tsp. oil

            2 lb. boneless, skin-on red snapper fillets

            10 cloves garlic, thinly sliced

            1 small red onion, thinly sliced

            1 3” piece fresh ginger, peeled, thinly sliced crosswise, and cut into matchsticks

            1 tsp. rice vinegar

            2 fresh red Fresno or Holland chiles, stemmed and thinly sliced on an angle

Stir soy sauces, sugar, and black pepper in a bowl.  Heat oil in a 12” skillet over medium-high heat.  Cook fish, flipping once, until cooked through and skin is crisp, 4 to 6 minutes; transfer to a serving platter and keep warm.  Add garlic, onion, and ginger to skillet; cook until golden, 10 – 12 minutes.  Stir in reserved sauce; boil.  Add vinegar and chiles; cook 1 – 2 minutes.  Spoon sauce over fish.    

waffles as breakfast, or dessert (spam on the side, optional)

Cornmeal Waffles with Banana Bourbon Syrup

Makes about 10 waffles – we saw this in the NY Times and just had to enjoy it.  Add cornmeal makes a lovely crispier waffle.  This would also be a great dessert topped with maple-pecan ice cream.

            7 Tbs. butter, plus more to brush the waffle iron

            1 large ripe banana, peeled and sliced into ½”-thick-rounds

            2 Tbs. bourbon

            ½ c. maple syrup

            ½ c. toasted chopped pecans

            1¼ c. flour

            ¾ c. finely ground cornmeal

            1 Tbs. sugar

            1 tsp. baking powder

            1 tsp. fine sea salt

            ½ tsp. baking soda

            1 c. sour cream or Greek yogurt

            1 c. milk

            4 large eggs, separated

Melt 5 Tbs. of the butter either on the stove or in the microwave, set aside.

In a medium skillet over medium-high heat, melt remaining 2 Tbs. butter until foam subsides.  Add bananas in a single layer.  Cook, without moving, until undersides are golden brown, 2 to 3 minutes; flip and brown other side, 2 to 3 minutes more.  Transfer to a bowl.

Add bourbon to pan and let simmer until mostly evaporated, about 1 minute.  Pour in syrup and nuts; simmer until just heated through.  Pour syrup onto bananas and cover to keep warm (or reheat just before serving).

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.  In a separate bowl, whisk together sour cream or yogurt, milk, reserved melted butter, and egg yolks.  Fold wet ingredients into dry ingredients. 

In a mixer fitted with the whisk attachment, whip the egg whites until they hold stiff peaks.  Immediately fold into batter.

Heat a waffle iron and, using a pastry brush or paper towel, lightly coat with melted butter.  Cook waffles (using about ½ c. batter per waffle) until golden and crisp.  Butter the iron in between batches as needed.  Serve waffles immediately as they are ready, or keep warm in a 200 degree oven until ready to serve.  Serve with banana syrup on top. 

roast poultry enchiladas

I used some of our Thanksgiving turkey, but you could also just use meat from a rotisserie chicken.  I sauteed some chopped onion and bell pepper, added in some shredded up meat and grated cheddar cheese and that was my filling to roll into corn tortillas.  I used a jar of red chile sauce - you can do red or green or Christmas - spread some sauce on the bottom of your baking casserole, lay the rolled enchiladas on top, cover with more sauce and cheese.  Bake until heated through, garnish with green onions (I also like sour cream on mine).

turkey day enjoyment

This is the first year we bought a heritage turkey (yummy Mary's Free Range) - the recipe for Roast Heritage Turkey and gravy in the Nov/Dec Cook's Illustrated issue is a real keeper!  Here are some links to the drinks, Brown Butter Mashed Potatoes, Rosemary Dinner Rolls, and to the Cranberry Mostarda (all from Food and Wine):
http://www.foodandwine.com/recipes/witkin-recipes---cranberry-juice-cocktail
http://www.foodandwine.com/recipes/maple-bourbon-smash
http://www.foodandwine.com/recipes/brown-butter-mashed-potatoes
http://www.foodandwine.com/recipes/rosemary-scented-dinner-rolls
http://www.foodandwine.com/recipes/cranberry-mostarda

With the wines from Merry Edwards we had quite a feast.

Here is the recipe to the stuffed date appetizer:

Devils on Horseback

Makes 12.  This is a riff on Angels on Horseback which involves oysters.  We enjoyed this at our 2014 Thanksgiving dinner.

            12 large pitted Medjool dates

            ¼ c. good blue cheese

            6 slices prosciutto, halved lengthwise

Heat oven to 400 degrees.  Line a baking sheet with parchment paper.  Put about 1 tsp. blue cheese into the cavity of each date.  Wrap each with a prosciutto strip.  Place on baking sheet and bake until warmed through and cheese is melted, approximately 25 minutes.  Serve while still warm.     

different kinds of burgers - and a fall salad

I've been enjoying various burgers, from a July 6, 2014 article in the NY Times magazine.

The first burger is a mixture of ground lamb, egg, onion and parsley all pulsed smooth in the food processor, then grilled 5 minutes per side and served with a shallot-parsley mayonnaise.  The salad is from the Nov. 2014 issue of Food and Wine (I used dates instead of figs):  http://www.foodandwine.com/recipes/autumn-salad-with-figs-and-blue-cheese

The next burger is ground pork mixed with garlic, ancho chile powder, ground cumin, a touch of cinnamon, oregano, and apple cider vinegar.  Kind of like making sausage - best to cook the next day, about 5 minutes per side on the grill.  Topped with chopped white onions, cilantro and lime.

bacon brie burgers

Bacon Burgers on Brioche Buns

Serves 8.  This is adapted from star chef Tyler Florence.  I actually like to make it into 16 sliders rather than 8 large burgers.

            2 medium red onions, thinly sliced

            ¼ c. + 2 Tbs. olive oil, plus more for brushing

            ½ c. mayonnaise

            2 Tbs. fresh lemon juice

            salt and fresh ground black pepper

            8 slices thick-cut bacon (12 oz.)

            3 lbs. ground beef

            12 oz. Brie cheese, sliced

            8 brioche burger buns (or 16 slider buns), split

Heat oven to 400 degrees.  On a rimmed baking sheet, toss onions with 2 Tbs. olive oil; lightly season with salt, and roast until softened, about 20 minutes.

Meanwhile, in a small bowl, whisk mayonnaise with lemon juice.  Gradually whisk in remaining ¼ c. olive oil and season with salt and pepper.

In a large skillet, cook bacon over moderately high heat until crisp.  Drain on paper towels and break each strip in half.

Light a grill or heat a grill pan.  Form ground meat into eight patties, or 16 sliders.  Season generously with salt and pepper and brush with olive oil.  Grill over moderately high heat until well-browned on the bottom, 5 minutes.  Flip burgers, mound Brie on top and grill for 4 minutes longer, until cheese is slightly melted and burgers are medium-rare. 

Spread lemon mayonnaise on cut sides of buns; set burgers on the bottoms and top with bacon and onions.  Close burgers and serve right away.   

winter warmer: pasta with greens and beans

You'll have to find this one by subscribing to Cook's Illustrated website or magazine.  We used the last of the chard from our garden to enjoy this hearty pasta 'stew'.  The sauce included pancetta, onions, chard, rosemary, garlic, and beans.  Look for the official title:  Pasta with Beans, Chard, and Rosemary.

grilled shrimp appetizer

Grilled Shrimp with Apple and Charred Scallions

Serves 8 as an appetizer (or 4 as a light main course).  This pairs well with Prosecco or other sparkling wine.  It is from Top Chef judge Hugh Acheson.

            ¼ c. + 2½ Tbs. olive oil

            1 Tbs. Sherry vinegar

            1 Tbs. fresh lime juice

            ½ tsp. sweet smoked paprika

            ½ tsp. Dijon-style mustard

            salt and freshly ground black pepper

            6 scallions (green onions)

            1 lb. medium shrimp, shelled and deveined

            1 Granny Smith apple – peeled, cored and julienned

            1 Tbs. toasted sesame seeds

In a small bowl, whisk ¼ c. + 1 Tbs. olive oil with the vinegar, lime juice, paprika, and mustard.  Season the dressing with salt and pepper.

In a large saucepan of salted boiling water, blanch the scallions until bright green, about 1 minute.  Drain the scallions, rinse under cold water and pat dry.

Light a grill.  Rub the scallions with ½ Tbs. olive oil and season with salt and pepper.  In a bowl, toss shrimp with remaining 1 Tbs. olive oil and season with salt and pepper.  Grill scallions over high heat until lightly charred, about 30 seconds per side.  Grill shrimp until lightly charred and white throughout, about 1 minute per side.

In a medium bowl, toss apple with 1 Tbs. of the dressing.  Cut grilled scallions into 2” lengths.  Scatter scallions and apple on a platter and arrange shrimp on top.  Drizzle remaining dressing over shrimp, sprinkle with sesame seeds and serve. 

dark chocolate brownies

Chocolate Chunk Brownies

Makes 48.  These decadent brownies are a Martha Stewart recipe from May 2012. 

            24 Tbs. unsalted butter, plus more for pan

            1 lb. 2 oz. bittersweet chocolate (left whole)

              plus ¾ lb. bittersweet chocolate cut into small chunks (2½ c.)

            4½ c. sugar

            9 large eggs, lightly beaten

            ¾ c. unsweetened cocoa powder, sifted

            1½ tsp. salt

            1¾ c. + 2 Tbs. flour, sifted

Heat oven to 350 degrees.  Butter a 12” x 17” x 1” rimmed baking sheet, and line with parchment, leaving an overhang folded over edges.  Butter parchment.  Melt butter and uncut chocolate in a large bowl set over a pot of simmering water.  Stir until smooth.  Remove from heat.

Whisk in sugar, then eggs, then cocoa powder, and salt.  Fold in flour until just combined.  Fold in chocolate chunks.

Pour batter into pan.  Bake, rotating halfway through, until a toothpick inserted into center comes out with very moist crumbs, 45 to 48 minutes.  Let cool completely, about 2 hours.  Remove from pan, and cut into 2” squares.        

autumn dinner: pork, squash, & polenta

Mustard-Roasted Pork Loin with Squash Polenta

This serves 2.  When I served it I topped the dish with a chopped up mixture of toasted hazelnuts, sage leaves, salt and garlic.

Heat oven to 425 degrees.  Cut a small butternut squash in half and take the seeds out.  Using just one half (for now), rub the cut side with some olive oil and season with salt and pepper.  Set it cut side down on a baking sheet and roast for 40-50 minutes, until tender.  Let cool a bit and scoop the flesh into a bowl and coarsely mash it,

Meanwhile, peel the remaining squash half and cut it into 3/4" cubes.  On a rimmed baking sheet, toss squash cubes with a Tbs. of olive oil and 1/4 tsp. salt.  Roast for 30-35 minutes until tender.
When all the squashes are out of the oven, turn it down to 400 degrees.

In a small roasting pan, season a 1-1/2 lb. bone in pork loin (2 ribs, or one very thick loin chop) with salt, coat with 1-1/2 Tbs. Dijon-style mustard, and season with fresh ground coarse black pepper.  Roast for 45 minutes or so - until meat registers 120 degrees.  Transfer to a cutting board to rest while you make the polenta.

In a saucepan, bring 1-1/4 c. water to a boil, and slowly whisk in 1/4 c. polenta (not instant).  Bring to a simmer and cook over moderate heat, stirring occasionally, until thick, about 20 minutes.  Fold in the mashed squash, season with salt and pepper.

Meanwhile, in a skillet, reheat the roasted squash cubes with 2 Tbs. honey, 1 Tbs. red wine vinegar, and a smashed garlic clove over moderate heat until simmering; discard the garlic clove.

Slice pork between ribs into chops.  Mound polenta on plates and top with the chops.  Spoon squash cubes around.

ice cream sandwiches for fall

1. Go to Trader Joe's to buy their molasses ginger refrigerated cookie dough, and pumpkin ice cream
2.  Bake the cookies according to package directions
3.  While cookies cool, let ice cream soften a bit
4.  Slather on some pumpkin ice cream in between the cookies.  Wrap and freeze any leftover sandwiches for later (let them soften a bit before you try to eat them!).

warm up with a patty melt and roasted squash

These are both from the Oct. 2014 issue of Bon Appetit magazine.  I don't like rye bread so I just used my usual whole wheat bread for the delicious patty melt:  http://www.bonappetit.com/recipe/the-ba-patty-melt
And, I had a delicata squash that I cubed up instead of the acorn squash called for in the side dish:
http://www.bonappetit.com/recipe/squash-with-dates-and-thyme

cake in a mug

A quick (microwave) version of a molten chocolate cake, this chocolate salted caramel mug cake is delicious and rich.  I found that 3 people could share one mug and be very satisfied (or one person could be greedy and binge).

In a mug mix together 4 Tbs. self-rising flour, 4 Tbs. sugar, and 3 Tbs. unsweetened cocoa powder.  Add in 2 Tbs. beaten egg, 3 Tbs. milk, 2 Tbs. vegetable oil, and 1/2 tsp. vanilla extract and stir well until combined.  Swirl in 2 Tbs. caramel sauce (I like Trader Joe's salted caramel sauce) and sprinkle the top with sea salt.  Microwave on high for 1 minute or until the top is just dry.

red curry salmon

Coconut-Curry Salmon

Serves 4.  This came from the October 2014 issue of Cooking Light magazine.  I like to serve it with basmati or jasmine rice. 

            1 Tbs. brown sugar                              

            2 tsp. fresh lime juice               

            1½ tsp. Thai red curry paste    

            1 (15-oz.) can light coconut milk

            4 (6-oz.) salmon fillets, skinned (about 1” thick)

            kosher salt

            1 Tbs. chopped fresh cilantro

Place brown sugar, lime juice, red curry paste, and coconut milk in a large skillet, stirring to combine.  Add salmon to pan; bring to a simmer over medium-high heat.  Cover, reduce heat to medium-low, and cook 9 minutes or until desired degree of doneness, turning once after 5 minutes.  Place fish on a plate; sprinkle with salt and cilantro.  Bring remaining sauce to a boil in skillet; boil 6 minutes or until reduced to ½ c.  Serve sauce with fish.      

mini-blueberry pies

These are best served warm.  You can use a tube of store bought cookie dough (or homemade) - usually I would do a sugar cookie topping but this one was from the Trader Joe's gingerbread molasses cookie dough.

For 4 'pies':  Mix together 1 lb. blueberries (fresh or defrosted), 1 Tbs. cornstarch, 6 Tbs. sugar, grated zest of a lemon plus the juice from that lemon.  Stir until everything dissolves and let it set for 15 minutes.
Heat oven to 350 degrees.  Line a rimmed baking sheet with foil.  Arrange four 8-oz. ramekins on the baking sheet.  Divide the filling plus juices among the ramekins.
Roll out 6-oz. cookie dough to a thickness of a generous 1/4 inch; cut into shapes or strips to top the ramekins.  Brush lightly with water and sprinkle with sugar.
Bake about 50 minutes until filling is bubbly and cookie tops are lightly browned.  Wait 5 minutes; serve.

pumpkin milkshake, mmmm

Thanks Martha Stewart!  http://www.marthastewart.com/1089959/pumpkin-pie-milkshake#1089959

lamb curry

I sauteed some onions, fresh ginger, garlic and salt in a bit of oil in the pressure cooker, then added spices like cinnamon stick, cumin seeds, crushed coriander seeds, ground turmeric, and crushed cardamom.  Added a touch of tomato paste, boneless lamb, baby fingerling potatoes, and chicken broth to cover.  Pressure cooked on high for 24 minutes, released the pressure and stirred in some fresh spinach leaves and salted to taste.  Here I garnished it with cilantro, served with plain yogurt and some garlic naan (find it frozen at Trader Joe's).

veal parmesan along with roasted broccoli

An enjoyable Fall dinner, featuring recipes pulled from 2 different sources:
http://www.marthastewart.com/1047454/roasted-broccoli-pumpkin-seeds-and-grated-pecorino

http://www.saveur.com/article/Recipes/Veal-Parmesan

not just chocolate pudding...

Chocolate Pots de Crème

Serves 2.  I made this as dessert for us following my birthday-dinner-at-home in 2014, it is from Martha Stewart Living magazine.  Make it a day in advance.

            ¾ c. heavy cream                    

            ½ tsp. instant espresso powder

            ¼ tsp. vanilla extract                

            1½ oz. bittersweet chocolate (70%), finely chopped (¼ c.)

            1 large egg yolk

            1 tsp. sugar

            pinch of kosher salt

Heat oven to 325 degrees.  Bring ½ c. + 2 Tbs. cream, espresso powder, and vanilla to a simmer; pour over chocolate in a medium bowl.  Let sit for 3 minutes; whisk until smooth. 

In another medium bowl, whisk together egg yolk, sugar, and a pinch of kosher salt; add warm chocolate mixture in a slow stream, whisking constantly.  Strain custard through a fine sieve into a 2-cup glass measuring cup.  Let cool completely, stirring occasionally, about 15 minutes.

Place 2 teacups in the center of a baking dish.  Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups.  Cover tightly with foil; pole several holes in foil.  Bake until custard is set around edges but wobbly in center, about 25 minutes.

Remove cups from water bath, and let custards cool on a wire rack for 1 hour.  Cover, and refrigerate for at least 4 hours, and up to 2 days.  Before serving, whisk remaining 2 Tbs. cream to soft peaks, and dollop over pots de crème.    

risotto and scallops

Happy Halloween - I used the last butternut squash from my garden in this recipe from Food and Wine:  http://www.foodandwine.com/recipes/butternut-squash-risotto-with-goats-milk-gouda

That site also provided this gem of a way to combine Brussels Sprouts, pancetta, and scallops:  http://www.foodandwine.com/recipes/scallops-with-brussels-sprouts

ratatouille as an appetizer

Ratatouille-and-Goat Cheese Dip

Serves at least 8-10.  We thought this late summer treat from Food and Wine magazine would also make a great side dish. 

            ½ c. + 2 Tbs. olive oil

            2 medium onions, cut into ½” dice

            4 large garlic cloves, minced

            kosher salt

            one 1¾ lb. eggplant, cut into ½” dice

            1 tsp. finely chopped fresh thyme

            2 large red bell peppers, cut into ½” dice

            1 medium zucchini, cut into ½” dice

            1 medium yellow squash, cut into ½” dice

            1 lb. medium tomatoes, cut into ½” dice

            ¼ c. chopped fresh basil, plus more for garnish

            1 Tbs. fresh lemon juice

            fresh ground black pepper

            ¾ lb. fresh goat cheese

            assorted chips and crackers, for serving

In a large skillet, heat 2 Tbs. olive oil.  Add onions, garlic, and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes.  Scrape onions and garlic into a large bowl. 

Wipe out skillet and heat ¼ c. olive oil in it.  Add eggplant and thyme and cook over moderate heat, stirring occasionally, until eggplant is tender and lightly browned, 8 to 10 minutes.  Scrape eggplant into the bowl with the onions.  Repeat with the red peppers, zucchini, yellow squash, and tomatoes, cooking each vegetable separately in 1 Tbs. oil with generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable.  As they are cooked, add vegetables to bowl on onions and eggplant.  Stir in chopped basil and lemon juice and season with salt and pepper.

Heat oven to 350 degrees.  Spread goat cheese in bottoms of 2 small baking dishes (about 1 quart each).  Spoon ratatouille on top, cover with boil and bake for about 25 minutes, until hot.  Top with more basil.  Serve warm with chips and crackers. 

pasta, pancetta and brussels sprouts

Penne with Pancetta, Chile, and Brussels Sprouts

Serves 2-4.  A bunch of favorite foods all in one dish.

            salt                                                      

            8 oz. penne pasta                                 

            2 Tbs. olive oil, + more for drizzling      

            3 oz. pancetta, diced                            

            1 large rosemary sprig                          

            6 garlic cloves, smashed and peeled     

            1 jalapeno or serrano chile, thinly sliced

            fresh ground black pepper

            8 oz. Brussels sprouts, thinly sliced

            2 tsp. butter

            fresh lemon juice, for serving

            fresh grated Pecorino Romano cheese

Bring a large pot of salted water to boil.  Add penne and cook just until al dente.   

Meanwhile, heat large sauté pan over high heat and add olive oil.  When oil is hot, add pancetta and rosemary, and sauté until fat on pancetta starts to turn translucent and very lightly brown, about 1 minute.  Add garlic, chile, and black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes.  Add Brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes.  Spread sprouts mixture in pan and press down to flatten.  Let it sear for a minute, then stir it up and repeat.  This helps brown the sprouts.  Add the butter, and sauté for another minute.

Drain penne and add it to pan with Brussels sprouts mixture.  Cook, tossing, until everything is well mixed.  Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a bit of Pecorino cheese. 

chocolate pumpkin cupcakes

Chocolate Pumpkin Cupcakes

Makes about 22 cupcakes.  This is from the Nov. 2011 issue of Sunset magazine.  The canned pumpkin keeps things moist and the frosting is delectable.  Keep refrigerated but let come to room temperature before serving.  I like to top them with a spritz of whipped cream and a mallow-crème pumpkin candy. 

            Cupcakes:                              

            1½ c. granulated sugar 

            ½ c. buttermilk            

            ½ c. oil                                    

            2 large eggs, at room temperature

            ¾ c. canned pumpkin               

            ½ tsp. salt                                

            1 tsp. vanilla extract                             

            2 c. flour

            ¾ c. unsweetened cocoa powder

            2 tsp. baking soda

            1 tsp. baking powder

            Frosting:

            8 oz. mascarpone cheese

            ¼ tsp. pumpkin pie spice

            2 Tbs. canned pumpkin

            ½ tsp. vanilla extract

            pinch of salt

            1¼ c. powdered sugar

For cupcakes:  Heat oven to 350 degrees.  In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl.  Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 Tbs. batter.  Bake until a toothpick inserted in centers comes out clean, 25 minutes.  Cool completely.

For frosting:  In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth.  Beat in powdered sugar.  Chill until firm, 1 hour.  Spread on cupcakes and chill until frosting is firm, about 30 minutes.    

lamb as a taco filling

I added some salsa to mine, this is a delicious lamb taco recipe from the Oct. 2014 issue of Food and Wine magazine http://www.foodandwine.com/recipes/cumin-spiced-lamb-tacos

pasta with prosciutto sauce

Lumaconi with Prosciutto and Lemon Breadcrumbs

 

Serves 4.  This recipe from the Sept. 2014 issue of Bon Appétit calls for these wonderful snail-shaped pasta.  I found them at Cost Plus World Imports but maybe Whole Foods also has them.  You can make the prosciutto cream a day in advance, keep it covered and chilled.  You can also finish the breadcrumbs – minus the lemon zest – a day early and store at room temperature (add the zest at serving time).

 

            Prosciutto Cream:                 

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil            

            1 small shallot, thinly sliced   

            4 garlic cloves, smashed         

            ¼ c. brandy                            

            2 sprigs thyme                        

            1 bay leaf                               

            zest of 1 lemon, removed in strips with a vegetable peeler   

            2 c. heavy cream                    

            Breadcrumbs:                        

            ¼ c. olive oil                           

            1 garlic clove

            ½ c. coarse fresh breadcrumbs

            1 tsp. finely grated lemon zest

            kosher salt

            Assembly:

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil, plus more for serving

            12 oz. lumaconi (small shells) or other medium shell pasta

            kosher salt

            1 c. thinly sliced radicchio

            ¼ c. coarse chopped fresh parsley

            1 Tbs. fresh lemon juice

 

Prosciutto Cream:  Pulse prosciutto in a food processor until finely ground.  Heat oil in a large skillet over medium heat.  Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes.  Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes.  Add brandy and cook until skillet is almost dry, about 30 seconds.  Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil.  Reduce heat and simmer until cream is slightly reduced about 5 minutes.  Remove from heat and let steep 30 minutes.  Strain through a fine-mesh sieve into a medium bowl; discard solids.    

 

Breadcrumbs:  Heat oil in a medium skillet over medium-high heat.  Add garlic and cook just until golden, about 2 minutes.  Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes.  Using a slotted spoon, transfer to paper towels to drain; let cool.  Discard garlic and transfer breadcrumbs to a medium bowl.  Add lemon zest and toss to combine; season with salt.

 

Assembly:  Pulse prosciutto in a food processor until finely ground.  Heat 1 Tbs. oil in a large skillet over medium heat.  Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes.  Add prosciutto cream to skillet and bring to a boil.  Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes. 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes; drain.  Add pasta to sauce.  Cook over medium heat, tossing, until pasta is well coated, about 2 minutes.  Add radicchio, parsley, and lemon juice and toss to combine; season with salt.

 

Serve pasta topped with breadcrumbs and drizzled with more oil.