Sweet Rewards in the Nations Capital...

This week I was in DC for two job interviews (finger, toes and stitches crossed, PLEASE!) so lots of chaos but no chicken... well, none that I have prepared anyway. I did manage to check out some old and new favorite culinary troves in the capital city...

I arrived in town on Tuesday night and met my highschool friend and her husband at a Dupont Circle restaurantnear the hotel called Lauriol Plaza (pictured to the left)where I had a great Margarita and guacamole. The weather was great so we sat outside.

Later, Scott and I wandered around the U Street area and Dupont Circle. We stopped one of our favorite places, KramerBooks and Afterwards Cafe. What a great place! They have a full menu and full bar in addition to their coffee and pastries... and it is ALWAYS packed! On our way back to the hotel we grabbed one more appetizer and glass of wine at a cute neighborhood bistro, Rosemary Thyme where I really wish I would have ordered a lamb dish but instead settled for hummus. I was slightly disappointed.

On Wednesday, I had appointments at 9:00 a.m. and 3:30 with lots of time to explore in between. My first stop was a wonderful bakery and cafe on Wisconsin Avenue in Georgetown called Patisserie Poupon where I had an AMAZING almond croissant and a perfectly dry cappachino. I really could have everything in their case but self control, my friends, self control. I also was very proud of myself for not stopping in Georgetown Cupcake or Hello Cupcake. (I say proud but they were really all I could think about on the ride home.)

After a little retail research (I was interviewing for a job to promote the Georgetown businesses) I headed back to my hotel and off to my last interview.

I met Scott when I was done for one last culinary DC adventure before hitting the road. This time we picked an old favorite, Brasserie Beck, where they have somewhere close to 500 different beers. We enjoyed a couple of lagers and split a goat cheese and lamb sandwich and frites ( I mean, they are not bad for you if they are not pronounced fries... right?).What an

amazing and caloric end to a very promising, productive and sweet DC visit...

Now, I sit and daydreaming about those cupcakes waiting for the next interview...

See you soon, DC... very soon!

More from the Luau...

Well... I am packing up Jess's food and sending her on her way to the makings of a yummy party. I love how the Key Lime Squares turned out! (See to the left)

Also on the menu:

Fruit and Chicken, Fish, Steak Kabobs

Coconut Crab Dip (see previous entry)

Melon, Asparagus, Procuitto Salad (see previous entry)

Margarita Cake with Coconut (see previous entry, add cup of coconut: half in cake, half to icing)

Pinapple Spread (see previous entry)

Key Lime Squares (see previous entry)

and finally... my new favorite salsa recipe:

Mango Lime Salsa

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)

1/2 medium red onion, finely chopped
1 Jalapeño chile, minced

1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice

Combine all of the ingredients in a bowl. Season to taste with saltand pepper. If the salsa ends up being a little too hot or acidic for our taste, you can temper it by adding some diced avocado.

I am heading to take care of my sick mom and cannot be there for the festivities but congrats my dear friend, I am proud of you! Love you!

Tonight's Specials Are...

Stuffed Salmon & Grilled Asparagus and Melon Salad

... and a little BirdMan Wine!
Who needs a restaurant when you have your house?
What a yummy dinner on my patio. After several hours of yard work, it was a perfect dinner outside. Plus, I got to test out the salad recipe that I will use on the Graduation Luau Menu.

With a mix of cantaloupe and prosciutto, the salad was sweet and savory... add some green (asparagus) and white (Parmesano reggianno) and the dish was beautiful.

I found some amazingly pink wild sockeye salmon at the grocery store and stuffed with goat cheese, sun dried tomatoes and served with a garlic spinach.

No Cupcake Wine at the store so I chose BirdMan that was very earthy with grapefruit undertones... very good but if I were choosing for this dish again I would pick the Cupcake... A girl does love her Cupcake.

At the end of the night I had a surprise visit from my good friend, LB... celebrating her birthday with neighborhood visits. You know if I would have known she was coming I would have had cake. Cheesecake. Oh no... now I want cheesecake. I guess I will have my share at the Luau Party.

Grilled Asparagus and Melon Salad
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
Shaved Parmesean
Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a
single layer on the prepared baking sheet. Bake for 12 to 14 minutes
until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch
pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. In a medium bowl, toss together the asparagus and 2 teaspoons
olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each
side until crisp-tender. Cut into 1/2 inch sections on an angle

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined. Season with salt and pepper, to taste. Add the
melon, asparagus and Parmesan cheese and toss until all ingredients are
combined.Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto.

*See previous entry for salmon*

Chaos and Coconut????

I am contemplating a name change due to my new love of this fruit... I am digging it way more than chicken. Hold on, is coconut even a fruit?

I am preparing to make appies and desserts for a graduation Luau on Saturday. I am using lots of new recipes and a lot are filled with coconut. I must sample them before the real deal... right?

Today's sample is: Coconut Crab Dip. Yes, that is right- coconut and crab. Delicious.
I think that I will serve this in coconuts but I am still contemplating on the chip... baked plantains? Pita?Coconut Crab Dip
Ingredients:
1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded
1/4 cup shredded coconut

Preparation
Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on ____________.

To be continued...

Mother Knows Best...

When it comes to Lasagna, that is.

The relationship between mother and daughter is tricky. I think "I dooz it" must have been the first words out of my mouth. I know I spent the majority of my childhood and often my adulthood trying to show her that I could do it myself, and often better or atleast I would convince myself of that. This holds true on everything except lasagna making. I will never try to outdo her and if is she would come to my house right now I would bow out gracefully and let her have total control of my kitchen... as she has done for me many a time.

Happy Mother's Day Margaret... the sweetest mom and the best lasagna maker in the world (well, definetly the best in our family kitchen!)


Mother Knows Best Lasagna
1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Directions
In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, cottage cheese, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.

Cupcake Wine? Wine in your Cupcakes? I am Sold!

When discussing Dirty Vodka Martinis, a friend told me that he did not like food in his drink... but what about drink in your food?

Last night I enjoyed a glass (or two) of Sauvingnon Blanc wine from the Cupcake Vineyard. It is crisp and has the zest that I love on a summer night... even if it was cold and raining last night, I am still in summer mode. I had originally bought it for the label (you know I do love a cupcake) but it was really good.

Today I found a recipe from a fellow blogger- Vanilla Garlic that infuses the Cupcake Wine into a cupcake... I cannot wait to try it.

She describes them as:
"Well, when wine and olive oil are combined in baking they produce a subtle, almost ethereal, fruity flavor. The orange oil from the zest permeates the entire cake. The sugar crusts on top during baking and maintains it's snowy sparkle. You can't help but imagine eating them with slices of ripe orange and a glass of white wine, which consequently is how I suggest you eat them. You can't help but close your eyes and imagine eating them at a wrought iron table over looking a tuscan vineyard in the afternoon sun. Due to the cornmeal they're very dense too, so one cupcake is the perfect serving (as opposed to five)."

White Wine Cornmeal Cupcakes

What You'll Need...
1/2 cup of olive or sunflower oil
2 large eggs at room temperature
1 cup of sugar, plus 1/4 cup for topping
1/2 cup of dry white wine
1 1/4 cups of all-purpose flour
1/2 cup of yellow cornmeal
1 teaspoon of salt
2 teaspoons of baking powderFinely grated zest of one orange
4 strawberries, sliced thinly

What You'll Do...
1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the oil, eggs, sugar, and wine until smooth. Add the flour, cornmeal, baking powder, salt and the zest; whisk together gently.

3) Line a cupcake pan with paper and brush with olive oil. Pour in the cake batter and arrange sliced strawberries on top. Sprinkle with remaining sugar.

4) Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool on wire rack.

PS- I made the Margarita Cake last night and we have not eaten it yet but I did taste the batter, YUM!, and also the crust, nice mix of savory and sweet! I added 1/2 cup plain yogurt to make more rich! I cannot wait to eat a piece tonight!

Hey... Margarita!

My girlfriend sent me this recipe just in time for Cinco de Mayo! I am heading to the store to get ingredients in 10 minutes. Looks really easy, refreshing and probably similar in flavor to the cheesecake I made the other night... that is now gone, by the way. Happy Cinco de Mayo!

Margarita Cake
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) frozen whipped topping, thawed
Additional grated lime peel, if desired


Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.

Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.

You say you want chicken?

Well, I will give you chicken, alright! My famous Chicken Enchiladas, that is! I cannot believe that I have never shared this yummy recipe. I honor of May 5, I will be making margaritas, cranberry salsa and enchiladas. Adapted from an older Cooking Light recipe, this is low-fat but gives you the gooey decadence you crave and the fiber and veggies you need.

Lowfat Chicken Enchiladas
4 oz lowfat creme cheese
1 package of frozen chopped spinach, de-thawed
Pulled chicken from rotisseri chicken
1 can black beans
1 small can green chilis
1/2 cup cooked onion
3/4 cup monterey jack cheese
Salt & Pepper to taste
3 tablespoons cumin
8 Corn Tortillas
1 can red enchilada sauce

Soak tortillas in sauce. Mix chicken, beans, chilis, spinach, onion and creme cheese with spices in sauce pan. Spoon 1/2 cup filling in center of tortilla, add a sprinkle of cheese; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Monterey Jack. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Support Your Local Businesses, Support Your Local Restaurants

Pick 3, Spend 50
As a former small business owner and a forever small business advocate, I really understand the importance of keeping it local.

Local is usually no more expensive or harder to frequent and often if is the best choice in quality, atmosphere and taste.

Take time this weekend to support three local establishments... and while you are at it, stop by your local Farmer's Market. Buying local is not only better for the economy but it is better for you.

Check out this site for more details of the trickle down effect.

I am heading out to the Radford Farmer's Market and local coffee shop, The Coffee Mill right now!

A gal can only dream...

Isn't great that people are getting book deals and later movie deals off of their blogs...

I just saw the trailer for a movie adapted from one of my favorite books- Julia & Julia.Great book for anyone that loves to cook or that knows what it is to need more than what life is serving you. Julia was on the verge of turning 30, trapped in a series of unfulfilling temp jobs, and living in a dreadful apartment in Queens, New York. That’s when she decided to break the monotony by attempting to make all 524 recipes in Julia Child's Mastering the Art of French Cooking. One year later, Powell had achieved her goal, documented her experiences on one of the most popular blogs on the Internet, and began the award-winning, bestselling book. I laughed out loud on most chapters... I love her blog, her book and hopefully the movie.

Meryl Steep plays Julia Child and a gal that I do not know plays the other Julia (I always imagined that Julia Stiles would play her but the no-name actress works...)
Check out the clip!

Hmm... don't you think Chaos and Chicken would be a good book title... or Shop Girl Speaks? God knows I have the stories...

Dear Spring Form Pan. . .

... I am sorry, your vacation is over!
I am getting ready to make appetizers and desserts for a Luau Inspired graduation party.
Tonight I did a dry run (tough life, huh?) on the Key Lime Cheesecake (adapted from Gourmet) that I will serve as bars. Now, I have a Key Lime Cheesecake recipe but it is low-fat and though delicious, it does not hold up well without refrigeration.

I don't want to give it all away but OH MY GOODNESS... this was decadent and amazingly refreshing. Hello summer, we are here! For the party I will double recipe make in a sheet pan and cut into small squares. I will also add dried coconut to the crust. Stay tuned for more Luau related recipes. I told you, my friends, less chaos and more chicken... or cheesecake. It's May and the cook that you all know and love is back.

Key Lime Cheesecake with Mango Ribbons

Gourmet, May 2002

For crust
1 1/4 cups fine graham cracker crumbs (5 ounces)
3 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, melted

For filling
2 (8 ounce) packages cream cheese at room temperature
1 cup plus 2 tablespoons sugar
3/4 cup fresh key lime juice
1/2 cup sour cream
1/2 teaspoon vanilla
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs

For topping
2 large firm-ripe mangoes
1 tablespoon fresh Key lime juice (strained) or bottled
1/2 cup chilled heavy cream
1 tablespoon sugar

Special equipment: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer

Make crust: Preheat oven to 350°F and butter bottom and side of springform pan.

Stir together crumbs, sugar, and butter in a bowl with a fork until combined well, then press evenly onto bottom and one-third up side of pan. Bake crust in middle of oven 8 minutes and cool in pan on a rack.

Make filling: Reduce oven temperature to 325°F.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add lime juice, sour cream, and vanilla and beat until smooth. Mix in flour and salt at low speed, scraping down side as needed, until just incorporated, then add eggs all at once and mix just until incorporated.

Pour filling into crust and set springform pan in a shallow baking pan. Bake cake in middle of oven until set in center, 1 hour to 1 hour and 10 minutes. Cool completely in springform pan on rack. (Cake will continue to set as it cools.)

Run a thin knife around edge of cake and remove side of pan. If desired, transfer cake with a large metal spatula to a serving plate.

Make topping: Peel mangoes and, leaving fruit whole, slice very thinly lengthwise (slightly less than 1/8 inch thick) with mandoline (use caution — peeled mango is slippery). Halve wide slices lengthwise. Gently toss mango slices with lime juice. (I instead cut the slices with a flower-shaped cookie cutter, thinking they’d be a little neater for the miniature cakes.)

Beat cream with sugar in a bowl with electric mixer until it just holds stiff peaks, then spread over top of cheesecake. Bending and curling mango slices, arrange them decoratively over cream.

Do ahead: Cheesecake (without topping) can be made 1 day ahead and chilled, covered. If desired, bring to room temperature. Add topping just before serving.

*Optional- Sing, "Put a lime in the coconut and shake it all up..." A little lyric makes EVERYTHING more fun.

Watch out Grill... Here I Come!

You know what I love the most about summer?

My patio and grill! Well, and a glass of pinot grigio...

I need a new umbrella, huh? Mr.
Peabody... Mother's Day is coming up!

Last weekend Scott refueled that grill and I am ready to go. Ah... nights of grilled
veggies, fish and maybe a buffalo burger or two. The other night I tried a new salmon
recipe that I think I will make again tonight (you know me, a little OC about new recipes).
It is all about the food processor and a few minutes on the grill... great for summer night!

Salmon Burgers

Ingredients for burger:
Salmon Fillet
2 tablespoons per 4 ounce salmon Cream Cheese
Salt, Pepper, Dill
Capers
Scallions
1 slice of bread (roasted garlic)
Sesame oil

Ingredients for spread:
Garlic
Creme Cheese
Roasted Red Pepper
Salt and Pepper to taste

Place bread in processor until you create crumbs. Then add salmon (remove skin), cream cheese, seasoning, capers, scallions. Pulse until mixed. Form into patties and brush with
sesame oil. Grill for 3 to 5 minutes each side.

(Create spread in food processor).

I served open face on greens with avocado and cucumbers. So yummy and taste goods with a crisp Pinot! And full of Omega-3s. Omega-3s cross out the wine, right?

Which comes 1st? Chaos or Chicken?

Well, so far this month it is the chaos.

You throw some change in a life and you are sure to have chaos. 20 days into the month I realize that I have stopped cooking... or baking. Yikes! My body has been craving steamed veggies, fruit smoothies and salads, raw nuts and grains. Oh, and coffee. Lots of coffee.I guess it is better to deal with chaos with nutrition, not chicken. I promise... promise- More chicken is on it's way.

Next on My Brunch Menu. . .

So remember I told you my mom was in the hospital. Well, while hanging out there we watch the Food Network all day where I saw Ina Garden make the below treat. We all love cinnamon rolls, right? But who has time for the dough to rise (okay, I have time but not patience). She made them with Puff Pastry in muffin tins. That woman is GENIUS!

Also, she does a whole segment on Brunch on ABC- http://abcnews.go.com/GMA/Recipes/story?id=6425883

Easy Sticky Buns (Script and Recipe from Segment)

We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good ... and they're really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins -- my friends go crazy when I make these.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Asparagus Tart

This weekend was the Encore Reunion Brunch and the food was GREAT. If it is one thing a bunch of Shop Gals can do it is COOK... well, and shop! It was so nice to catch up and to sample everyone's recipes.

Menu (all homemade... no kits here, folks)
Popovers with homemade blueberry jam
Sticky Buns
Handmade Bagels with Salmon, Dill Cream Cheese Whip, Capers and Olives
Asparagus Potato Tart
Cheese Tray
Coconut Cake
Mimosas

I made my famous Calorie filled Coconut Cake and a new recipe... Asparagus Potato Tart.
This was great. Hearty, yet springy... an interesting texture. Would be a great addition to Easter or Mother's Day Brunch.

Asparagus Potato Tart

1pound potatoes, peeled and cut into chunk
Sea salt
1 pound asparagus spears, woody ends removed
1 sheet puff pastry
3 eggs
pinch of nutmeg
black pepper
1/2 cup cream (I used half and half)
1 cup sharp white cheddar cheese
1 clove garlic

Boil potatoes until tender. Mash. Add cream, salt and pepper, garlic and cheese. Whip until smooth. Add three eggs.
Steam asparagus for 4 minutes.
Roll puff pastry to fit 9*13 casserole dish. Place pastry over dish and dust with nutmeg. Add mixture. Cover with asparagus, placed top to bottom to cover width of dish.

Bob Wisdom...

So, thanks to my mom's hospital visit (she is okay) I was in Martinsville last weekend. My dad said two things to me that stuck-

1- In regards to my job search: "Even when the worms are scarce, the birds keep on scratching"
2- In regards to my recent increase in baking (and cookie consumption): "You better be working out more."

A wise man... I am continuing to scratch and have walked a total of 15 miles this week (it's Wednesday)!

Wise and adorable, huh?

Food+Wine+Richmond= A New Attitude and New Jeans?

This weekend I escaped to Richmond, VA for a little F & S--- some people travel for R & R, I go for the food and the shopping. When I checked my bank account you would think that I went on a shopping spree but no... all food... and wine. I did come back rejuvenated (many thanks to Esra, Jess and Katie) and a little heavier (thank you CanCan, Mezzanine, Sensi, Maggiannos and Verbena)... but it was totally worth it.

Culinary Highlights:
Mezzanine
This restaurant is owned by a friend of mine from high school...
Located in Carytown, they have many, many more small plate options.
It is small and was packed... we sat at the bar and it cozy!

Ahi Tuna and Sweet Potato Fritters
(also a yummy wine tasting--thanks to Todd and Randy!)


CanCan Brasserie
My favorite resteraunt in Richmond, I had to have food there twice. It has a great
atmosphere with Old World French charm. Oh, and amazing food.
Dinner- Braised Lamb with Pear and Celery Root Puree and Root Vegetables
Brunch- Beignets, Braised Pork and Gouda Omelet, Peach Bellini

Maggiannos
A chain but a yummy one... while shopping I had to help my self to Gnocchi in Vodka Sauce and
Fried Calamari

Sensi
A little bit of a let down BUT still inspired by the Lime Basil Risotto with Seared Scallops

Verbena
Locate two blocks away from Esra's was my favorite new fine. Quaint, artsy and sophisticated. The menu is the same... Went there after Sensi so just enjoyed wine and great conversation. Loved the upscale/unstuffy bar located upstairs. Wish we had someplace like this in the NRV... next time I will have to try the lamb!

until next time, Richmond... you will see me again soon!

Say Thanks with Caffeine!

This weekend I am heading to Richmond and will stay at Esra's, one of my best friends or cat sister as I call her. She and her husband are out of town and I want them to know just how much I appreciate my fee-free stay at the Calvert Inn...they really do have a nice home. I am making a basket of E's favorite things including Espresso Brownies. We are both coffee lovers so I thought
these would be appropriate.
This is a new recipe that is in the oven as we speak... the batter tasted great!

Espresso Brownies

Makes 12 or 16 brownies

8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
6 tablespoons butter, cut into 12 pieces
1/3 cup plus 6 tablespoon all-purpose flour
3 tablespoons espresso powder
1/4 to 1/2 teaspoon salt
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.

Line an 9 x 13 baking dish with nonstick foil, then coat with cooking spray.
Put chocolate and butter in a heat bath and stir just until chocolate is smooth;
be careful not to over heat. Set aside to cool slightly.Combine the flour and salt in a bowl and whisk thoroughly. Set aside. In a cup mix 2 tablespoons espresso powder with 3 tablespoons boiling water (I used the hot water from double broiler). Let steep. In another bowl, beat the eggs, sugar and vanilla with an electric
mixer on high speed until thick and light-colored, about 2 minutes. Whisk
in the chocolate. Add espresso mixture and remaining 1 tablespoon espresso. Gently fold in the flour mixture. Pour batter into prepared pan and bake 30 to 35 minutes.

Oranga Gonna Come Over?

Jill is coming over for Coffee Catch Up tomorrow so of course, I use it as a chance to try out a recipe. As kids we both enjoyed orange rolls so I thought I would add some memories to our java...

I got this recipe out of Southern Living... definitely richer than the ones I had as a kid but so good. So easy especially since it is semi-homemade...

Orange Cream Cheese Rolls

Prep: 15 min., Bake: 30 min. Your family will definitely want to rise, shine, and dine when they smell these baking in the oven.

1/2 (8-oz.) package cream cheese, softened
1/4 cup firmly packed light brown sugar
1 1/2 teaspoons orange zest
1 (11-oz.) can refrigerated French bread dough
2 tablespoons granulated sugar
1 tablespoon butter, melted
1/2 cup powdered sugar
1 tablespoon orange juice

Preheat oven to 375°. Beat cream cheese, light brown sugar, and orange zest at medium speed with an electric mixer until smooth. Unroll French bread dough onto a lightly floured surface. Spread cream cheese mixture over dough, leaving a 1/4-inch border. Sprinkle with granulated sugar. Gently roll up dough, starting at 1 long side. Cut into 11 (1 1/4-inch) slices. Place slices in a lightly greased 8-inch round cake pan. Brush top of dough with melted butter. Bake 25 to 30 minutes or until golden. Stir together powdered sugar and orange juice in a small bowl until smooth. Drizzle over hot rolls. Serve immediately.

For testing purposes only, we used Pillsbury Crusty French Loaf.

Southern Living, DECEMBER 2008

Thai Tonight?

Okay... I just ate WAY TOO MUCH of a new dish that I am in LOVE with.
Again, I made up the recipe but based on something I saw Rachel Ray make this week.

Thai Chicken
1 lb chicken, cubed and marinated in coconut milk, salted and peppered
2 tablespoons curry paste
3 scallions, chopped
15 shitake mushrooms, chopped
1 can roasted red pepper
5 asparagus spears, cut at angle
2 inch grated ginger
2 garlic cloves grated
1 cup quinoa
pinch salt
pinch pepper
1/2 can coconut milk

Saute chicken in 2 tablespoons of EVOO. Add garlic and ginger. Brown and add veggies and curry paste. Add milk and quinoa. Cook for 20 minutes on medium.

So yummy!

My Quest for the BEST Chocolate Chip Cookie Recipe

My favorite dessert is BY FAR a cookie. Scott calls me a COOKIE MONSTER. I believe my love of the cookie came from the Famous Amos Cookies when I was a wee one... I am sure it dates back further than that and maybe and encounter in my mother's womb. As a child I never had real homemade cookies (sorry Mom). Now don't get me wrong... I do love a cookie from a roll but I want to know exactly what goes in my food these days... even if it is white flour and butter.

It amazes me that something so simple--- flour, sugar, chocolate and eggs can vary so much from recipe to recipe. With more time on my hands I will take on the challenge of finding the BEST CC Cookie recipe... ever. I probably should not admit it, but when I make cookies I can consume 4 to 5 in one sitting. They are my weakness. My quest and this fun culinary adventure starts today with...

Crispy, Chewy Chocolaty, Chocolate Chip Cookies
Adapted from AllRecipes.com

So these are RICH and Dark CHOCOLATY-- more so than Jill's recipe or the other recipe I have on here. So yummy... I make them small since they pack such a punch.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 bag of bittersweet chocolate chips

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart. I sprinkle with a little salt before baking!

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Roasted Red Pepper Chickpea Burgers

I just noticed that my past two out of three entries have been with Quinoa... I told you it was my favorite new SUPERFOOD! Today, with all my new time, I pre-made dinner before I went to class (I teach until 8 p.m. It turned out so yummy that I had to share. Sorry no picture :(

Roasted Red Pepper Chickpea Burger
1 can of chickpeas
1\4 onion
1/4 jar roasted red pepper
Teaspoon + cumin, red pepper, curry, salt, pepper
1 cup homemade bread crumbs (3 slices fiber flax seed bread)
1 egg
1 cup cooked quinoa

Put in food processor and then form into patties. Refrigerate for 2 plus hours. Brush with evoo and bake for 10 minutes each side at 350...

Garlic Avocado Sauce
1 avocado
1 minced clove of garlic
3 tablespoons greek yogurt
juice of lemon
pinch salt and pepper
Process til smooth

I served in romaine boats. And PS- Made 11 burgers so froze some. I will let you know how they are reheated.

They call them Oatmeal Cookies--- I call them comfort!

You know you are a baker when you can't keep food down and you want to try a new recipe.
Last week I felt horrible and I saw this recipe for Chewy Oatmeal Cookies and I had to try them. With one bite, I immediately felt better (oatmeal is healthy, right?)

PS- the trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

PPS- This is a half recipe. It makes a couple dozen standard-size cookies.

Chewy, Thick Oatmeal Comfort Cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Quinoa Blackbean Casserole

You know I love a super food... and a new protein source.
Quinoa is my new favorite:

Quinoa, (pronounced KEEN-WAH), is a grain that can be used as a side dish or a main meal. Dried quinoa looks like tiny white pearls, and is sometimes referred to as vegetable caviar. When cooked, it opens slightly and has a texture similar to hearty brown rice.

Quinoa is a great source of iron and fiber. It’s great in a cold summer salad like tabouli, mixed up with some stir-fried veggies, or plain, cooked in water or broth.

This week I tried a dish I call Quinoa Blackbean Casserole.

2 cans blackbeans
1 small can green chilis
1/2 cup chopped onion
2 carrots, grated
2 eggs beaten
1/2 cup breadcrumbs
2 tablespoons flaxseed
1 tablespoon EVOO
1 teaspoon sesame oil
2 teaspoons cumin
2 teaspoons curry
2 teaspoons red pepper
salt and pepper to taste

In food processor, pulse 1 can or beans, chilis, breadcrumbs, carrots, onion and oil. Add eggs.
In bowl sift other ingredients, add mixture and remaining beans. Bake at 350 for 30 minutes.

Healthy Preacher Cookies

My friend and business partner brought me a comfort food staple a week ago---
Preacher Cookies. These devilish delights are laced with lots of sugar and butter
but are so easy and so good that I decided to attempt a health friendly version:

1 tablespoon butter
1/2 c. splenda (or to taste)
1/2 c. plain yogurt
3 lg. tbsp. crunchy peanut butter
3 lg. tbsp. milled flaxseed
1/4 c. dark chocolate cocoa
1/4 c. chopped nuts
1/4 c. chopped dried plums
1 tsp. vanilla
2 c. oatmeal

On stovetop, mix and heat for 3 minutes (butter, . Remove from heat and add rest of ingredients. Place on waxed paper by the spoonful. Let cool and ready to eat.

People in the south call these Preacher Cookies because they are fast to cook in case the Preacher drops by unexpectedly... Not sure I have a "Preacher" to stop by but definitely
aids my sweet tooth!

Sunday Cooking...

So, as a child I remember my mom cooking from the time she got up til the time we went to bed on Sunday. This was her day off and she did what she loved... COOK. Now, I do leave my house on Sundays but I often find myself demonstrating those familiar habits.

Yesterday I started out with a Strata, went to Barnes and Noble, made a soup for the week, did some work, baked cookies, took a nap and then created a crock pot meal for the week. I guess some things are inherent.

Stacey (Ericka) Strata

6 eggs beaten
2 cups of half & half
salt, pepper, garlic, red
nutmeg- pinch
worshire sauce- shake
1/2 cup shredded cheddar
3 piece of wheat bread cubed
2 cups cooked sausage (I choose lean and homemade)

Layer sausage (sprinkle with red pepper) , cheese (most) , cubed bread, the pour the egg/milk/spic mixture on top and cover with remaining cheese. Refrigerate over night and bake for 45 minutes at 350.

Tuscan White Bean Soup

Navy beans (2 cups cooked)
4 cups chicken stock
1 cup water
1 boulion cube
salt and pepper to taste
fresh oregano
1 cup celery
1 cup carrots
1 cup onion
6 garlic cloves chopped
1 16 ounce can italian stewed tomatoes
1/2 bag spinach

Saute veggies (no spinach) and garlic with olive oil. Add beans, tomatoes, stock and water.
Simmer 1 hour. Add spinach and oregano. Great with crusty bread.

Jill's Salty Sweet Chocolate Chip Cookie

(great for hormonal cravings)
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs
1.5 cups chocolate chips

Beat butter (room temp), sugar and vanilla. Add eggs one at a time. Mix flour, salt and baking soda and set aside. Add dry ingredients slowly. Fold in chocolate chips. Bake at 350 for 10 minutes. Cover with foil and allow to cook 5 minutes after you take out of stove. Eat many!

Slow Cookin for Sassy Girls- Merlot Mushroom Roast

Okay before I give out the recipe let me tell you about the CP story.
Two years ago Scott got me a Cuisinart Stainless Steel Slow Cooker. He gifted me with it after he heard how much my friend liked hers. He knew a traditional floral Crock Pot would not fly in our house... too southern, too retro, too non-creative. To get me to use it he know went every where to find a cool piece and paid too much for a Crock Pot that did not say Crock Pot. SO- We refer to it as CP or slowcooker... there will be no Crock Pot! Now, I love it. You can be creative when you cook low and slow... I even do it with a Pot Roast (which I refer to asa Merlot Mushroom Roast... you know, it is all about the PR.)

1 London Broil or Bottom Round
salt, pepper, onion powder
1 cup merlot
1/4 cup marsala wine
12 garlic cloves
2 cups mushrooms whole
1 onion quartered
red potatoes

Heat olive oil and 6 garlic cloves in a castiron skillet until roasted. Add meat and sear each side.
Add to CP. Lift juices from pan with a marsala. Pour over roast. Add cup of merlot, 6 more garlic cloves, onion and potatoes. Slow cook for up to 8 hours. Serve with crusty bread and wine.

One day, three recipes--- You cannot say I don't keep you updated!

My Holiday Culinary Adventure

Two days, four meals and a GAZILLION calories! Ah Christmas!

As most of you can agree, my family uses holidays as an excuse to eat. We headed out on the 24th and the first thing my mother did when I
entered the door was to have me taste her chicken casserole. She then
led me to the dining room where the table was adorned with chocolate bars,
butterscotch bars, fudge, peanut butter pinwheels and her famous cheese ball.

For the evening's activities we headed to my Aunt & Uncles where we had
ham, turkey, homemade macaroni and cheese, baked beans, broccoli casserole
and a whole array of desserts including my sister-in-law's AMAZING pound cake,
coconut pie, chocolate pie and lemon chess bars.

Stuffed we headed home to my parents where I let my dad open his sausage grinder ( I am telling you, it is all about the food family wide). Here we are, can barely keep our eyes opened talking about all the yummy goodness he will create with his new toy. Instead of visions of sugar plums, I must say, I dreamed of chicken sausage and black beans!

At 5 a.m. my mother was up cooking a country styled breakfast that has long been a tradition in our home. I tossed and turned feeling part guilty that I was not helping and then that she was crazy... people were not coming til 9 a.m. Guilt gave in and I got up to enjoy a cup of java and help. On the menu: ham, homemade biscuits, eggs (two different ways) and gravy.

Our family is so big that there are three different shifts of breakfast. After all are fed, we move to the den where we open gifts the include cookbooks, cookie pans and panini grills (again, it's all about the food).

It should come as no surprise that after we open gifts my mother is filling the dining room with cookies, bars, cheese balls and my sister-in-law's new Coconut Cake. I had to snag a slice before we headed to Scott's Aunts

Aunt E has declared that this was her last holiday gathering. She must spend week's preparing her spread... casseroles, turkeys, hams, unique salads and DESSERTS. She is by far the best dessert maker I have ever met. She downsized the dessert menu this year to ONLY four cheesecakes, three pies and four cakes. My favorite was her Amaretto Cheesecake. I hope I am lucky enough to share the recipe with you soon. Another plate of food, one dessert, spiked hot cider and eggnog. . . it is 4 p.m. and we are on our way to Scott's Mom's house for DINNER.

Me and Scott at Scott's Family's--- Betty Allen made us
all wearantlers. We had a no gift Christmas... it was nice!

Betty Allen (Scott's mother) is another great cook. Each Christmas it is something different; Prime Rib, Braised Ribs, Ham. This year we had Beef Tenderloin with a horseradish spread that was cooked to perfection on the outside grill. To accompany she had my favorite, Asparagus Casserole and also: Spinach Salad, Pinapple Cheese Bake, Brocolli Cornbread and an array of sweet treats. With several glasses of red wine and lots of food I am ready to hibrinate for the night.

The next day we were on the road again, in route to Radford, with a tummy full of my mom's Cherry Yum-Yum, a trunk full of leftovers and a weekend full of culinary memories that we all call tradition.

Two new cookies that I adore

One... have I told you lately how much I love to bake. Especially for
the holidays but I have to tell you that after a weekend of non-stop
gift making I have a bit of bakers burnout.

For our staff Cookie Exchange I tried two new cookie recipes from
my favorite cooking blog--- Smitten Kitchen (www.smittenkitchen.com)
and yet again I found two of the best tasting recipes. Please note that the
chocolate toffee cookie has 1 lb of chocolate.

Chocolate Toffee Cookies

Adapted from Bon Appetit

(Makes almost 8 dozen small cookies)
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath),

coarsely chopped*
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir
chocolate and butter in top of double boiler set over simmering water
until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5
minutes. Beat in chocolate mixture and vanilla.
Stir in flour mixture, then toffee and nuts. Roll into small logs.  I got

four out of my batter.  Chill batter until firm, about 2 hours.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed
paper. Drop cut batter into ¼ inch slices, spacing two inches apart.
Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just
until tops are dry and cracked but cookies are still soft to touch, about
12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store
airtight at room temperature.)

Chocolate Espresso Shortbread

Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped, or 3/4 cup store-bought
mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to
tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment,
or with a hand mixer in a large bowl, beat the butter and confectioners’
sugar together on medium speed for about 3 minutes, until the mixture is
very smooth. Beat in the vanilla and espresso, then reduce the mixer speed
to low and add the flour, mixing only until it disappears into the dough.
Don’t work the dough much once the flour is incorporated. Fold in the
chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size
zipper-lock plastic bag. Put the bag on a flat surface, leaving the top
open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch
thick. As you roll, turn the bag occasionally and lift the plastic from
the dough so it doesn’t cause creases. When you get the right size and
thickness, seal the bag, pressing out as much air as possible, and
refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven
to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm
dough out onto the board (discard the bag) and, using a ruler as a guide
and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the
squares to the baking sheets and carefully prick each one twice with a
fork, gently pushing the tines through the cookies until they hit the
sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and
front to back at the midway point. The shortbreads will be very pale–they
shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they
are still hot. Cool the cookies to room temperature before serving.

Chocolate and Bourbon... yes, it is true!

My good friend John sent me this recipe that I have in turn gifted to 20 close friends and family.
All I can say is YUM!

Chocolate Bourbon Cake Recipe
adapted from New York Times
Ingredients
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling

Method
1 . Preheat oven to 325°F. Grease and flour a large bundt pan  (10 cup
capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave
oven or in a double boiler over simmering water. Let cool.
2 Put instant espresso and cocoa powder in a 2-cup (or larger) glass
measuring cup. Add enough boiling water to come up to the 1 cup measuring
line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
3 Beat softened butter until fluffy (2-3 minutes on high). Add sugar and
beat until well combined. Beat in the eggs, one at a time, beating well
between each addition. Beat in the vanilla extract, baking soda and melted
chocolate, scraping down sides of bowl with a rubber spatula.
4 With the mixer on low speed, beat in a third of the whiskey espresso
cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat
additions, ending with whiskey mixture. Scrape batter into prepared pan
and smooth top. Bake until a cake tester inserted into center of cake
comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will
take less time, start checking them after 55 minutes).
5 Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake
with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve
over the cake before serving.

Okay ladies... here are the appy recipes!

Thanks for co-hosting the Encore party, Jessica!

Cheese Baked Olives
Two shredded Cheddar cheese
1/2 cup butter, melted
1 1/4 cups all-purpose flour
36 pimento-stuffed green olives

DIRECTIONS
Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover,
and refrigerate 1 hour, or more.
Heat oven to 400 degrees F (200 degrees C).
Form chilled dough into small balls, pressing a deep hole in the center
using your thumb. Stuff each ball with an olive, and seal completely.
Bake in the preheated oven 15 to 20 minutes until golden brown, watching
carefully and turning as needed to prevent bottoms from burning.

Southern Sushi

Adapted from Food Network
1/4 cup gorgonzola cream sauce (cheese and cream mixture)
2 tablespoons crumbled gorgonzola
4 leftover stalks grilled asparagus, cut into thirds
6 ounces grilled flank steak, cut into 12 1/2-inch-wide slices
Kosher salt and freshly ground pepper
Roll Steak with gorgonzola and asparagus.  Serve with gorgonzola sauce.

Last night was the Encore Cookie Exchange and we tested out lots of new
recipes. My favorite was the breaded olive... cheesy and salty.  YUM!
A special thanks to Jess and Linda for offering their "Christmas House".


Smoked Salmon Cheese Ball

8 oz Cream cheese at room temperature
1/4 c Grated havarti cheese
1/2 ts Horseradish
1 Quick shake worcestershire
1 t Lemon juice
6 1/2 oz smoked salmon ( I used filets)
1 teaspoon crushed peppercorn
1/2 c Ground pecans

Mix all ingredients together and roll into a ball.
Roll in either chopped nuts or chives.

My Sister Jacey (to be read-- Seester ) Says. . .

. . . .make these.YUM! I think she is secretly researching in the middle of the night to find the best options for our cookie exchange. Can you blame her? I am up for a bake-off if they include these. After all, it's all sisterly (read- Seesterly) love!

Hazelnut Cocoa Coins
Ingredients
1 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
3 tablespoons unsweetened cocoa powder
1-3/4 cups all-purpose flour
3/4 cup finely chopped toasted hazelnuts (filberts)*
6 ounces dark chocolate, chopped
1/2 teaspoon shortening

Directions
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.
2. Divide dough in half. Shape each portion of dough into an 11-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.
3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack; let cool.
4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. Let stand until chocolate sets. Makes about 60 cookies.
5. *Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

. . . I know, Enough with the Soups!

I must admit, in the Fall I turn into a Soup Addict. Tonight I made up my version
of White Bean Chicken Chili... a little healthier. So good, I could not wait to share.
(Since it is less bean-y and more broth-y, Scott asked me to call it Southwestern Chicken Soup.

Southwestern Chicken Soup

1/2 lb of chicken cooked and cubed ( I cheated and got rotisserie)

2 cans of cannoloni beans

1 cup of tomatoes

1 can of green chilis

1 celery stalk chopped

1 carrot chopped

1 small red onion chopped

2 garlic cloves, bruised and chopped

2 cups chicken stock (I made out of the rotisserie)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/8 cup of greek yogurt or sourcream

Saute onion, celery, carrot and tomato. Add to pot with stock and other ingredients (except sour cream/yogurt. Cook on low for 1 hour. Add yogurt/sourcream to soup and stir. Serve!

New Soup for You!

One of my favorite meals in the fall is soup... soup and salad, soup and bread, soup and grilled cheese sammy! Here is a new one that I checked out. So yummy!

Creamy Roasted Cauliflower and Artichoke Soup

1 head cauliflower
extra virgin olive oil
1 C. artichoke hearts (I cooked my own but you’re welcome to try canned)2 or 3 cloves garlic, minced
4 C. vegetable stock (or substitute chicken broth or plain water)
1 C. light cream (or half and half, whole milk, or even heavy cream)
zest of one lemon
leaves from a few sprigs of fresh thyme, crushed
salt
fresh ground black pepper

1. Preheat oven to 425 degrees.
2. Wash cauliflower then cut into flowerets.
3. In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
4. Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
5. Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
6. Add minced garlic to the oil in the pot and saute over medium heat until just golden.
7. Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
8. Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
9. Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
10. Enjoy!