Rainy Day Cookies

My parents were visiting last weekend to celebrate my Mom's birthday. We had a great time and got to relive a favorite childhood tradition - rainy day cookie making. A drizzly day in NYC is not a fun day for exploring the city, so after brunch we cut our loses, and headed to the grocery store for cookie making goods. We decided on a family favorite - Pudding Chip Cookies. After all my ranting and raving about limiting processed foods, you will just have to let this one slide, its too good to pass up. This is a twist on a basic Chocolate Chip cookie recipe and the number one rule is to UNDERCOOK the cookies. This means if you open the oven and say, "hmm maybe a little longer?" That should automatically translate into, "Take them out!"

Here's how it goes:

Preheat oven to 350 degrees

Start with two sticks butter (the real stuff!). Works best if softened, but if your butter happens to be cold at the moment, put it on a wooden cutting board and whack it (while still wrapped in its package) with a rolling pin (or whatever you can find) until it is softer.

Cream the butter with 2 eggs, 1/4 cup white sugar, and 1 teaspoon vanilla. When creamy, add 3/4 cup brown sugar. In a separate bowl, mix 2 1/4 cup flour, 1 teaspoon baking soda, and 3.5 ounce package of INSTANT vanilla pudding.

Using your hands, (if adventurous and with the bonus of getting to lick your fingers) gradually mix the flour (a 1/3 at a time) with the creamy butter sugar mixture.

Now add the chocolate chips - I only use semi-sweet as I deplore milk chocolate. I really like using the mini chips because I think you get a better cookie to chocolate ratio in a bite with the smaller pieces. Use about 2/3 of the bag (or more if you want!).

Spoon the dough onto greased or parchment lined cookie sheet and bake for 5-8 minutes. The perfect cookie should have a light blond colored bottom and almost no color on top. If you want to eat them hot, be prepared for a sloppy, but delicious mess. Once they cool, they firm up and stay oh-so-soft!!

Enjoy!! I know I did - at least 15 times that day.

Banana Bread, full of goodness.

This banana bread recipe is an experiment to create a recipe that is full of goodness and avoids most badness. What does that mean exactly? Good question. In this case, I aim to avoid white flour, refined sugar (mostly), and hydrogenated fats.

Here's how it goes...

Start with 1 1/2 cups Organic Whole Wheat Flour. Add 1/4 cup Whole Wheat Germ (I used one with cinnamon), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cardamom, pinch of salt.

In another bowl, mash 1-2 ripe bananas and then add 1 tablespoon Agave Syrup (honey could also work), 1/4 cup brown sugar, about 1/2 cup unsweetened apple sauce (organic if possible), 2 eggs, and about 1 tablespoon olive oil. Mix quickly then add flour mixture. Mix until combined then bake!

I used a loaf pan, but muffin cups could be good too. Bake at 350 degrees for 20-25 minutes.


Serve with Honey Butter -
I love to use Trader Joe's Creamed Honey mixed with softened butter - either right on top of the bread or make a larger batch adding a little honey at a time to taste.

Some many great dinners, so little time... part 3

The heat continues...Wednesday night it was just the two of us, but I was feeling inspired. I wanted to try a variation of Ina's Tabbouleh recipe (see earlier post). I am trying to find ways to reduce meat intake, so last night's dinner was completely meat free.

Tabbouleh with Zuchini Ribbons, Feta, Tomatoes
I used Bulgur wheat, which I think is the same grain they use to make the Sugar Smaks cereal (do they even make it anymore?) It is a easy grain to work with, has a nice chewy texture and a little nutty flavor. Follow direction on the package, but is should basically be a ratio of 2:1 (water:bulgur). Boil it until water is absorbed, then let set with lid on. While it is setting add the juice of 1 lemon, olive oil, and some rice vinegar (or other mild white vinegar).

Meanwhile, use a cheese slicer to thinly slice zucchini - if you are lucky enough to have a mandolin, that works even better (making long ribbons). Blanch the ribbons - this is a fancy term to mean quickly cook in boiling water - really quickly means no more than 2 minutes, just soften the zucchini. Remove with a slotted spoon.

Chop green onion and about a 1/2 cup fresh mint. Halve cherry tomatoes. Add to bulgur. Add 1 package of crumbled feta - or crumble your own and add as much as you want! Mix and cool off in fridge before serving. Season with salt and pepper. I served with fresh pita bread.

In addition, I made goat cheese stuffed, egg plant rolls - am I on a goat cheese kick or what?

Goat Cheese Stuffed, Eggplant Rolls...

Using same blanching technique from above - and the same water even - quickly (a little longer for the eggplant) blanch thin slices of eggplant (like thin discs).

Oil an cookie sheet. Work on the cookie sheet, adding a little cheese to the center of the eggplant and roll up, secure with a toothpick. Sprinkle more oil on top and season with salt, pepper, and if you like spice, cayenne pepper.

Bake at 400 degrees until lightly browned. About 10 minutes.

Enjoy!

Some many great dinners, so little time... part 2

On Tuesday night we had a friend over for dinner - it was still insufferably hot - so I wanted something delicious, but easy with minimal cooking time.

The menu -
Goat Cheese Stuffed, Bacon Wrapped Dates
Gnocchi with Roasted Shrimp, Mushrooms, Heirloom Cherry Tomatoes, and Goat Cheese
Katy's Tiramisu

unfortunately no pictures :(

The Dates...
I was inspired for this dish by a trip I took with my brother through Spain. At the time, he lived in Cadiz where we visited an amazing little tapas bar. The overwhelming favorite was the bacon wrapped dates. We pretty much instantly stole the idea and tried making our own at home. I have never been able to get them to taste exactly the same...but this version still needs a warning as it is highly addictive!

The goat cheese stuffing is to offset the dryness that can occur when you buy pre-pitted dates. It is just plain goat cheese sprinkled inside the date - although I am already thinking of other possiblities -

The pitted dates have a slit along one side. Open it up and spoon in a bit of goat cheese - you don't need much as this dish is already very rich.

For the bacon - use thick cut bacon, I like the kind labeled center cut. Cut the bacon pieces in half. Close the dates and wrap in a piece (actually a half) of bacon and secure with a toothpick. I like to put two dates on one tooth pick (with a little space in between) because they lay flatter and cook more evenly.

There are two equally good cooking options - pan frying or baking. Because of the heat, I used my little toaster oven which has a convection baking function. Bake the dates for about 15 minutes - until golden brown at about 400 degrees.

The Gnocchi...

Gnocchi is a pantry staple at our house. It is extremely versatile, cooks very quickly, and is totally delicious. I made my own - once. Then I realised that my abilities or level of patience or both cannot create the delicate, smooth texture that I crave. So I buy them, with minimal shame, but plan to perfect my abilities someday...

I used about 1 pound of shrimp. Start by peeling and deviening them. Spread a thin layer of the shrimp on a well oiled cookie sheet, drizzle with more oil and add salt and pepper. Bake at 400 until pink. Don't over bake, as they will turn to chewy rubber.

While they are baking start boiling water for the gnocchi. Pick a pot that is big enough for the gnocchi to move around, but not huge. While that's heating, finely chop 2 cloves garlic and one medium shallot. I saved a couple slices of bacon from the dates to cook with the garlic - just roughly chop them.

In a large pan, start cooking the bacon pieces, garlic and shallot over medium heat - cook slowly here, burning will make the garlic bitter. Add a little olive oil and a tablespoon of butter.

Meanwhile, chop mushrooms. I used crimini and shitake (two of my favorites) but any kind will do. Keep the mushroom chunky - that will give a better texture to the finished dish. Add them to the garlic mix as soon as it is fragrant. Add more butter to keep the mix moist.

While the mushrooms are cooking, cut the cherry tomatoes in half - if you can't find heirloom cherry tomatoes, don't fret, regular will work great too. Set aside. Check mushrooms and remove from heat once they are browned and fragrant - remember, don't crowd them.

Break goat cheese into small-ish chunks.

When the water comes to a boil add the gnocchi. They cook pretty quickly - so keep an eye on them. As they rise to the top of the water remove them - I use a slotted spoon or other utensil that will let water drain through it. Sometimes they pop to the top one at a time, sometimes in groups, but those at the top are done and removing them as they rise will prevent over cooking.

When you remove the gnocchi put them straight into the pan with the mushrooms. Season with salt and pepper. Add the tomatoes on top of the gnocchi, then the goat cheese. Put a lid on and let stand for a couple of minutes. Stir before serving.

This goes together really quickly and has infinite variations, so have fun with it!

Katy's Tiramisu...

This recipe is from a friend who spent a summer in Rome where she learned this authentic recipe that is ideal for hot summer nights. She uses it as a litmus test for Italian cookbooks - if the cookbook's version is similar to her own, then it is probably authentic.

I don't usually write out recipes, but I want to deliver this as it was delivered to me:

3-4 eggs (I used four, mine were medium sized)
250g mascapone cheese (I actually could only find an 8oz container and it worked out fine)
1 pot Espresso (I used a stove top espresso maker)
1-2 Tbsp brandy or cordial (optional)
2-3 Tbsp sugar
Salvodiari cookies/lady finger cookies
Cocoa powder or chocolate shavings (chocolte shaving are really great)

Cool espresso to room temp. and add about 1 Tbsp sugar and liquor.
Beat egg whites until stiff.
Mix egg yolks with mascapone, add about 1 Tbsp sugar to mixture.
Combine egg white and egg yolk mixtures - don't over stir here.
Quickly dip cookies in coffee mix - if you break a cookie in half it should have a white center.
Layer cookies in bottom of a baking dish - I used a 5.5''x 9.5" pan.
Pour half of the egg mixture over cookie layer
Sprinkle with chocolate
Repeat to make a second layer.
Freeze for 20 minute to set. Refrigerate.

A very good recipe - not too sweet and perfect for a hot night!

Enjoy!

Some many great dinners, so little time... part 1

Last Saturday night we had a great double date with friends where we tried a couple of Ina Garten's recipes:
Roasted Shrimp Salad
Tabbouleh with Feta
Ginger Cookies

Everything was GREAT! and super easy.

Kitchen Herb Garden

Lately, I have been yearning for a garden. Unfortunately, city living does not afford any outdoor space to call my own. I have two house plants - one made the cross-country drive with us as just a baby clipping from one of my sister's Spider plants. The other is a sweet potato that I think really didn't want to be eaten so it started growing a beautiful vine. I planted the whole potato in a pot and it is very happy.

Although I love my house plants, I would really like to grow food - home grown tomatoes could be one of the most delicious things in the world. In light of space issues, I am focusing on herbs. I bought seeds and little starter cups, pots and organic soil. I planted the seeds about a week ago and already have cute little sprouts. I am growing: Rosemary, Oregano, Marjoram, Dill, Savory, and Basil. For now, the little sprouts live on a table in my kitchen, but I hope to graduate them to the tops of my cabinets where there is nice light. I am looking forward to harvest time already - but starting from seed is a practice in patience.

Port and Mushrooms and Chicken, oh my!

Between the Vanity Fair article, "Our Lady of the Kitchen" by Laura Jacobs and the new movie "Julie & Julia" I have developed an interest in Julia Childs. I share not only her affinity for French food, but her struggle to define herself and find her place in world. She is responsible for making cooking a more accessible art and for teaching countless people that it is ok to fail, you just have to pick up the pieces and try again. She is a very cool lady. I have to add her to my imaginary dinner party list - you know the list of people dead or alive who you would invite to a dinner party...

In light of my new interest in the ol' gal, I thought I would try one of her recipes. Nora Ephron, the writer and director of "Julie & Julia" was interviewed on WNYC's Leonard Lopate Show and she mentioned that one of her favorite recipes from "Mastering the Art of French Cooking" is one for chicken with mushrooms and port. That combination stuck in the back of my head for a couple of weeks and last night I finally tried it.

No surprise, I didn't use a recipe - but here is the jist of it...

Saute portabello and shitake mushrooms in a large pan (As Julia says, "Don't crowd the mushrooms!") with one clove garlic (finely chopped), olive oil, and butter. Once the color changes and they become fragrant, remove from heat.

Heat olive oil in a separate pan over high heat. Add chicken pieces (I used boneless, skinless breasts, but anything will do). Cook on each side until golden brown.

In a small bowl or cup, mix a couple of spoon fulls of flour with about a 1/2 cup light cream (or half and half) until smooth.

When chicken is golden, remove from heat. Return mushroom mixture to low heat. Add half and half (enough to create a sauce around the mushrooms) and simmer while stirring. Add the flour mixture and stir until incorporated. Next add about 1/2 cup port and stir into mixture. Keep an eye on the heat - if the sauce gets too hot it may separate. The sauce should thicken. If it gets too thick add a little water or milk. Season with salt, pepper, and one addition garlic clove (finely chopped).

Add chicken pieces, cover and let simmer for a few minutes to finish cooking the chicken and let all the flavors come together.


I served my chicken with orzo. Orzo is pasta that looks a lot like rice. I boiled and strained the orzo then added sun-dried tomatoes (soaked in water for about 10 minutes to soften them) my Balsamic vinaigrette (from an earlier post) and plenty of freshly grated Asiago cheese.

Here's a picture - although it was kind of an afterthought so its not great, but you get the idea.


The dinner was a hit! Now I have to find the real recipe and see if I was anywhere close to it.

Chocolate milk please, hold the corn syrup!

As I continue to endeavor to eat less food that is processed or full of questionable and unpronounceable ingredients, I have been experimenting with making some interesting things from scratch.

I really love chocolate milk and find it to be an especially good post exercise recovery drink, but alas, Hersey’s syrup is basically chocolate flavored high fructose corn syrup. Horizon has delicious chocolate milk, but it is too expensive to make a fridge staple.

In the wintertime, I often make hot chocolate from scratch the Swedish way which is basically cocoa powder and sugar whisked into milk and heated. Unfortunately, when you try to do this cold you get a grainy texture. Next I thought of heating it to dissolve the sugar and then chilling it to make chocolate milk. It wasn’t too bad, but still lacked the richness that I love.

My next plan was to make simple syrup (equal parts water and sugar heated until the sugar dissolves). I realized that simple syrup is basically homemade corn syrup, but made from sugar. We all know that too much sugar is not a good thing, but I think it is far superior to the alternative (i.e. the devil of foods, high fructose corn syrup).

While the simple syrup was still warm I began whisking cocoa powder in about a tablespoon at a time. I continued until the mixture was very dark in color, rich tasting, and thick. Once cooled and mixed with milk it is delicious!!!!!

I would love to experiment more with this using raw sugar. I also considered using Agave syrup, which is derived from the Agave plant and some claim is better for the body than white sugar because it has a more complex molecule. The only problem with Agave is that it is still pretty expensive.

Ode to the Tagine

My good friend, Lydia, introduced me to this Moroccan cooking vessel, which is used to create deliciously flavorful dishes like Lamb Tagine. My recipe may not be perfectly authentic, but I assure you it is good.

I use whatever cut of lamb I can find - usually shoulder meat. This dish also works well with chicken (use pieces with skin). For a good sized meal for four you should use about 2.5 pounds of meat. Cut it into bite sized pieces.

Next slice two medium sized onions. Cut one medium sized boiling potato into reasonable pieces (again think bite sized). Add a carrot too if you have one on hand.

Pat the meat dry with a paper towel. In a cooking vessel (preferably a tagine, but a dutch oven will do just fine) over high heat quickly sear the meat on both sides.

Reduce heat.

Add onion and potato. Add water (or use broth if you prefer) just until level with the meat and onions. Add 1 teaspoon each: cinnamon, ginger, tumeric. Also add a couple cinnamon sticks.

Meanwhile, if you have saffron on hand, toast it in a dry pan for 15-30 seconds then crumble into about a tablespoon of dry white wine. Add to the meat mixture.

Cover and reduce heat to very low and let cook for 1.5-2 hours. While that's cooking, chop 1 cup pitted prunes and 1 cup dried apricots. Set aside 2 tablespoons honey and two finely chopped garlic cloves. In a dry pan toast sesame seeds (usually takes a couple of minutes - they should change color to a golden brown).

When the meat has cooked for 1.5 hours test it for tenderness - should be very tender. If you are happy with the tenderness add the prunes, apricots, and honey. If you want it more tenderness (who doesn't?) cook a little longer. Mix over low heat until mixture thickens. At the very end add garlic and sesame seeds.

This Moroccan 'stew' is great with a crusty bread, naan, or couscous and red wine (of course)!

Enjoy!

Food + Politics = Trouble

Yesterday I went to see a screening of Food Inc, it is a film that provides a window into the usually secretive and veiled food industry. Both Michael Pollan, author of Ominvor's Dilemma and In Defence of Food, and Eric Schlosser, author of Fast Food Nation, contributed to the film. It is worth seeing if you have ever wondered how food is created, where it comes form, and how its being regulated. Even if you haven't wondered those things, it is worth seeing.

Another great and important movie is The Future of Food, which can be seen on Hulu.

These books and films are important spotlights that are bringing much needed transparency to the food industry. We know that at least some of the food we eat contributes to the growing disease and obesity rates, but without accurate information we are powerless to make good, healthy choices.

After reading these books and learning more about the food industry, I have significantly changed the way I shop, eat, and cook. Remember, as consumers we vote with our dollars - everytime we buy local or organic foods we are essentially voting against the over-processed, ethically questionable foods that plague our diets.

I would love to hear your thoughts about this movement.

Yo Quiero New Mexican Chile

A little known fact about the great state of New Mexico (to non-New Mexicans of course) is that in addition to being beautiful, diverse, and unique it boasts a lively food culture. Although New Mexicans tend to call it "Mexican Food", in reality New Mexico has a food that is totally its own.

New Mexican Chile, known locally as either red chile or green chile, is only grown in New Mexico and has a flavor and hotness that is nothing short of addictive. Most people have a preference (mine is clearly Red!) and those who, gasp!, don't like chile at all tend to be austricised. Chile goes on everything from pizza to pie (okay that's a strange one but its true in at least one case).

Moving away from New Mexico has made my appreciation for its character and culture grow. In the New York food scene there has been an upswing in the cool-factor of "Mexican Food" - which ranges from semi-authentic food similar to that found in parts of Mexico to terrible, terrible attempts to make a fiesta out of bad Margaritas and worse salsa - (ketchup, onions, and bell peppers!).

In an attempt to open the hearts and minds of non-New Mexican to its greatness I offered to cook an authentic New Mexican meal (with some Oaxacan inspirations) for a group of Swedes.

The Menu:

Shredded Chicken Burritos with Black Beans and Papas Fritas
Red Chile
Salsa
Guacamole
Sopapillas
(with the exception of the black beans, all made from scratch)

One great feature of New Mexican food is that it is pretty simple. Even with making everything from scratch, this dinner almost cooks itself.

Burrito Filling

• Chicken - Boil and shred chicken breast, removing any fat after boiling. I usually don't worry too much about seasoning the chicken because the burritos have so many other flavorful features.
• Black Beans - If you are amibitious, make your own black beans. Otherwise, simply openthe can and heat.
• Papas fritas - also known as fried potatoes are pretty simple. Peel and cut boiling potatoes into small cubes or rectangles. Heat enough oil (although not traditional, I like to use olive oil) to cover a frying pan bottom. Add potatoes and season generously with salt and pepper. Let the potatoes cook at a pretty high heat, occasionally shaking the pan to prevent sticking. Stir occasionally and cook until golden brown on all sides. (takes about 30 minutes)
• Add some delicious cheese - we used Oaxacan cheese that is like a saltier mozerella
  

Red Chile

1 Clove garlic (more if you love it!)
2-3 T Oil
2 T Flour
2-4 T New Mexican Red Chile powder
2 c Chicken broth

Saute the garlic in oil until fragrant reduce heat and add flour and mix thoroughly. Slowly add the chicken broth, stirring constantly. Whisk in red chile powder. Let simmer until thickened.

Salsa

4-5 Dried Serrano Chiles (roasted, soaked, seeds removed to control the heat)
1 carton of grape tomatoes (roasted)
1 clove garlic
Salt (to taste)

Mix together in food processor or blender until blended.

Guacamole
Everyone makes this a little differently....
2-4 Very ripe avocados
1-2 cloves garlic
Fresh lime juice
Salt
Tabasco

There are really no measurements here - just add each ingredient, mix and taste. I like to use a mortar and pestle to make it and serve it from. Start with the garlic, smash until flattened against the sides. Next add avocados and gentle smash. Last add the seasoning a little at a time to achieve a taste that is perfect for you.

Sopapillas

I must give credit where its due... I used this website for my sopapilla recipe and was very happy with it. Note - you MUST use lard and NEVER shortening!!!

Every good New Mexican dinner should be served with good Mexican beer - we drank Negro Modelo and Dos Equis Amber (my two favorites).

Enjoy!

Here's a fun link
The Chile Pepper Institute (who knew!?)

Holy Mole!

I just returned from a fabulous vacation in Mexico's great state, Oaxaca. This southern state offers both mountains and beaches mixed with rich local traditions and delicious food! Oaxaca is home to many indigenous people of Zapotec, Aztec, and Mixtec decent among others. It is an incredibly diverse place with welcoming, friendly people.

We traveled to Oaxaca for a friend's wedding, which was in Puerto Escondido - a wonderful little surfing town on the Pacific. Oaxaca is known as a culinary destination, so I was particularly excited to sample the local food and learn about the regions rich culinary heritage. The people of Oaxaca depend on local markets to buy everything from meat to fresh flowers to furniture. These markets are incredible!

While I was in the city of Oaxaca I was lucky to take a cooking class where I learned how to make an awesome mole, salsa, and tortilla soup!

Here is the recipe for the mole including pictures of the ingredients compliments of Oscar, my friend at Casa Crespo. Oscar teaches cooking classes and runs a beautiful little B&B in a not so touristy part of Oaxaca.

Party Mole
(25 portions)

1 8 lb. (4 k) turkey, washed and cut in pieces (we used chicken)
16 cups (128 fl oz/4 l) water
5 garlic cloves
_ onion
1 tablespoon salt

SAUCE
13 Mexican pasilla chilies (4.5 oz/125 g)
8 mulato chilies (4.5 oz/125 g)
Cooking oil
_ cup (4.5 oz/125 g) raisins
_ cup (3.5 oz/100 g) almonds
_ cup (1.8 oz/50 g) pecans
2 tablespoons (.9 oz/25 g) shelled pumpkin seeds
_ cup (4.5 oz/125 g) sesame seeds
2 sliced plantains (17.7 oz/500 g)
3 medium tomatoes (10.6 oz/300 g)
4 garlic cloves
_ medium onion, roughly chopped (3 oz/85 g)
4 peppercorns
2 cloves
1 tablespoon oregano
1 tablespoon thyme
2 in (5 cm) cinnamon stick
1 cup (_ lb/_ k) pork lard
2 cups (10.5 oz/300 g) shaved Oaxacan chocolate

Boil the turkey in a large stockpot with the onion half, 5 garlic cloves and salt for an hour or until the meat is tender. Remove the turkey and save the broth.
Cut the chilies lengthwise with scissors; de-vein and seed them; remove the stems.
Heat the oil in a frying pan and fry each chili individually. Remove them once they blister, being careful not to burn them. Fry the raisins until they plump, then put them in some water to avoid hardening. Fry the almonds, then the pecans, and finally the pumpkin seeds. Fry the sesame seeds with just a little oil and a bit of salt so they do not splatter. Clean the pan, then fry the sliced plantains and remove. Fry the tomatoes, garlic and onion.
Grind the chilies first. Then grind all the other ingredients: the raisins, almonds, pecans, pumpkin seeds, sesame seeds, tomatoes, garlic, onion and spices. If you are grinding with a blender, add some turkey broth. If using a mill, add a little water.
Fry the ground ingredients in the lard, using a large pot. Stir constantly for over an hour (I don't remember this taking an hour) until the mixture takes on a dark color and turns into a paste. Add the chocolate and stir until it melts. Add the turkey broth until the mole has the consistency of a thick sauce. Bring to a boil; check the taste. Cover each turkey piece with mole and serve with white rice.

A Wintery Dish

It has been a cold winter so far - especially since I am used to the much more temperate New Mexico rather than the frigidness that is the East Coast! A few nights ago I wanted to make something that was warm, satisfying and healthy (ish) so I concocted a new wintery dish. This dish is part stew, with inspiration drawn from the classic Biscuits and Gravy - sound delicious? well maybe not yet...
Here's an ingredients list:

4 Boneless Skinless Chicken thighs
3 Cloves garlic (smashed, then finely chopped)
1 Yellow onion (finely chopped)
2+ cups Chicken broth
2T Olive oil
1 Large yellow squash (medium chopped)
4 cups loosely packed spinach
1 container of mushrooms (halved or quartered)
1 cup Raisins
2T brown sugar
Salt and pepper to taste
1 T fresh Tarragon (chopped)
3-5T Flour

1 Recipe Biscuits (to follow)


I start with Boneless skinless chicken thighs - a great alternative to the breast without adding many more calories. I really like dark meat that is slow cooked - using lower temperatures for longer times can result in very tender, delicious meats. A good idea is to sear the outside of the meats first which seems to lock-in more of the moisture. To sear, heat a pan until its very hot add oil then briefly cook the meat on each side - you should see some browning on each side.

Reduce the heat and add chopped garlic and onion and cook until fragrant. Add about 1/3 of broth, let simmer.

Next add squash let simmer for a few minute - heat should be pretty low at this point - then add mushrooms and raisins. Let simmer about 5 minutes then add Tarragon. Continue to add broth to keep the whole mixture moist. Next add spinach and let wilt before stirring it in. Add remaining broth and any extra to get desired liquid level. Keep simmering on very low heat and keep it covered whenever you are not adding ingredients. A few minutes before you want to serve the dish use a soup ladle to remove about a cup of liquid. In a liquid measuring cup or small bowl slowly add flour to the hot liquid and whisk to creat a thicker liquid. Add this back to the main pot. This process can be repeated until the mixture thickens. I like it to have the consitency of gravy. Add brown sugar, slat and pepper. This mixture can stay on the stove for quite a while as long as the heat is low. Meanwhile make your biscuits.

I use a simple recipe the includes flour, shortening (a butter margerine mixture like Smart Balance 50/50 is great and has no transfat!!!) baking powder, salt, milk. I don't know the protocol for sharing published recipes online is, so I will leave this one up to you... I am sure you can find similar recipes.

Serve the stewish mix over hot biscuits for a very wintery treat!!!! Enjoy.

The Art of Fika

I have spent a considerable amount of time in Sweden - my boyfriend is Swedish - and one of my favorite things about Swedish food culture is the Fika. Fika is a Swedish word that is difficult to directly translate into English, but roughly means 'coffee break'. Swedes love to Fika. They Fika at all times of day, they Fika when guests come over, they meet friends for Fika, you name it and they will find some way to add Fika!

Fika is more than a simple coffee break, it is actually a social institution. The Fika is not necessarily quick - in fact, Fikas can often last hours. There are some essential features of a Fika (according to my own observations):

1. Usually coffee, tea, juice or soda is served (but almost always coffee or tea)
2. Some little treat is also served - usually sweet
3. People - friends, family, co-workers

Fikas often take place between, before or after meals (in some cases all of the above). A classic sweet treat served at Fika (and at cafes throughout Sweden) is the Kanelbulle. A kanelbulle is the Swedish version of the cinnamon roll - although not quite as sweet as its American cousin. These buns range in size from your basic small individual roll to gargantuan rolls the size of my head. My very favorite roll is found in the city of Uppsala - which is a university town north of Stockholm. Uppsala also happens to be where the botanist and scientist Karl von Linne lived and worked. He too loved the Kanelbulle and now in his honor every cafe in Uppsala boasts the Linnebulle. These buns are huge. And delicious. They are much more bread-like and are laced with cardamom and cinnamon. These big beautiful buns are then topped with pearl sugar - which you find a top many Swedish treats.
(I found this picture on wikimedia.org)


In the U.S. it is difficult to find anything close to the Swedish Kanelbulle, but if you happen to be in New York city the Svenska kyrkan, or Swedish Church, in Midtown Manhattan has one great kanelbulle (the recipe is TOP secret). These buns are medium-sized buns and are much more buttery than the Linnebulle. They remind me of the homemade kanelbulle I have had in Sweden. And the best part is they are cheap - for $3 you can have coffee and a bun. If you want to check it out, the Swedish Church is located at 5 E. 48th street between 5th and Madison avenues.

For those of you who are not in New York, don't fret! Some of the best Kanelbulle are those made at home!!! I have experimented with several recipes and have managed to produce some decent buns. I have even been able to find pearl sugar - some specialty stores carry it and you can also find it at Ikea.

Recipe:
(this recipe is metric - it is authentic and I am translating it so bear with me)
Buns:
150 g Butter or margarine (1 stick plus 2.5 T)
5 dl Milk (approx 2cups)
50g (wet yeast) or 1 packet active dry yeast
1 dl sugar (approx 1/2cup)
1/2 t salt
2 t Cardamom
850g Flour ( 3 3/4 cup)

Filling:
100g room temperature butter ( a little less than 1 stick)
1 dl sugar (approx 1/2cup)
2 T cinnamon

Topping:
1 egg, beaten
Pearl Sugar

Directions: Melt butter. Add milk and heat until "finger warm" (37C/98.6F). In a large mixing bowl empty yeast packet then pour warm milk/butter mixture over and gently stir. Add sugar, salt and cardamom. Gradually stir in flour (saving a little for rolling out the dough). Once all the flour is incorporated work the dough by hand for about 10 minutes (5 minutes for machine) until smooth, soft and stretchy. Let dough rise for about 30 minutes, then punch it down adn shape into 4 balls. Roll out each ball to a nice sized rectangle. While the dough is rising, mix the ingredients for the filling. Spread the filling evenly over the dough. Roll up the dough. Slice the dough into 1-2 inch sections. Place in paper cupcake cups evenly spaced on a cookie sheet. Let them rise for another 40 minutes. Brush the tops with a beaten egg and sprinkle with pearl sugar.
Bake at 400 (200C)
For 5-8 minutes


A fun fact: October 4th is Kanelbulle day.

Other delicious Fika treats include
Chokladboll, Dammsugare (punchrulle), Pepparkakor
I will add more about these treats later.....

Garlic, a primer.

Ahhh Allium sativum! How I love thee.

Garlic (officially Allium sativum) is one of the tastiest, healthiest, most versatile seasonings out there. It is a member of the onion family and is closely related to the regular ol' onion, shallot, leek and chive. (All very delicious and useful I might add)

Garlic has been used medicinally for centuries. It is claimed to have cardiovascular benefits, to help prevent cancer and even help fight the common cold. And the best part is that unlike medicine, garlic is delicious!

When raw, garlic has a strong, sharp flavor. This flavor is accompanied by a smell which is delicious in cooking but tends to be absorbed into skin and other bodily tissue - causing very bad breath and other general smelliness.

Garlic tends to sweeten with cooking. Baked, garlic is very mild with an irresistible combination of sweet and savory flavors.

When cooking with garlic, it is important not to let it burn or turn brown as it will take on a bitter flavor. As a rule when I saute garlic I turn down the heat as soon as I can smell the garlic cooking.

Cutting garlic can be a little tricky or difficult because of the white papery layer that surrounds the clove. The easiest way of dealing with this is to use a smashing technique. Its very easy and fun to do. I made a short video to show you how to do it.



Garlic should be stored in a dark, dry place at room temperature.

Vinaigrette. A Simple, Delicious Pantry Staple.

One of my favorite things to do when I have extra time on hand is to experiment with cooking and baking. With cooking I like to employ the "freestyle" method of throwing new things together in different ways. I rarely follow a recipe all the way through - although many prove to be excellent starting points. I don't measure, I eyeball. And I rely very much on my sense of smell to determine if two ingredients compliment each other. This does not bode well for being able to share my successes. Last night I found myself going through a routine that I established a couple of years ago - making my staple balsamic vinaigrette salad dressing. This is more than just a dressing. I like to add it to sauces, drizzle it over pasta and anything else that needs a little something extra. This dressing gets better with time as the ingredients start to infuse the olive oil.

This dressing is simple. It goes with a ton of different foods and it is healthy. The thing I hate about store bought salad dressings is the mile-long ingredient list. I mean come on! A little oil and vinegar goes a long way - who needs high fructose corn syrup and dextrose? (As an aside, I hate, hate, hate high fructose corn syrup and avoid it like the plague!)

Now back to the fact that I don't usually measure things.... I will give some approximations here and leave it up to you to feel out what you think tastes best.

D.D.Licious Vinaigrette
100% Extra Virgin Olive Oil ( The better the oil, the better the dressing)
Balsamic Vinaigrette - (find one that is not too acidic - I actually like Trader Joe's brand)
2-3 cloves garlic
Cayenne Pepper
Herbs de Provence (or a mix of oregano, basil, thyme)
Fresh ground salt and pepper

The key to this dressing's success is layering - a technique, which may or may not be an official culinary technique, that I use on a regular basis to try to get the most flavor out of the ingredients.

Start with the garlic. (see my Garlic post for tips)
Chop into small even sized pieces and put into a liquid 2-cup measuring cup
Sprinkle approx. 1 teaspoon of cayenne pepper (more or less depending on how much kick you like) and 2-3 teaspoons of the herbs. Dried herbs work great, but if you happen to have some fresh herbs on hand, add those too!

Next, add the Olive oil. Approx. 1/2 cup. If you have time, let this mixture sit for a few minutes - up to an hour to allow the flavors to infuse the oil.

Last, add the vinegar. I like to add just about the same amount of vinegar as oil - but just a hair less. This isn't rocket science - so experiment with what you like best!

I like to store the dressing in a ceramic container with a cork topper that also has a little spout. I keep mine at room temperature otherwise the oil will solidify. If you use this regularly you shouldn't have a problem with it going bad.

And there you have a simple, healthy dressing that goes with almost anything. I have had success using this in heated sauces and directly on pasta and even eggs. Let me know what you think!

The Beginning...

I love to cook. I love the challenge of trying to make something new and the satisfaction of seeing the final product. I also love to entertain - throw dinner parties, theme parties, brunches, you name it. I have learned to cook from some great people in my life. I also worked at a bakery with a pastry chef and for a short time catered and made wedding cakes (with the help of three wonderful ladies). Now my cooking is much more home based and my most consistent audience/critic is my boyfriend. Lucky for me, he loves my cooking and is willing to try, albeit with skepticism, almost anything. I find myself relying on the internet and blogs to learn and find new inspiration - then it occurred to me that real people actually sit down and write the blogs that I read. I figure I have learned a few tricks and may be able to help other people expand their culinary horizons - so here goes!
Welcome to my new blog where I plan to document my trials and tribulations with cooking, baking and my newest aspiration - becoming a latte artist (with my brand new espresso machine). I want to include recipes, tips and tricks with the occasional venture into food finds, restaurants, entertaining ideas and anything else that tickles my fancy. Please feel free to leave comments/suggestions/ideas for me as I am totally new to blogging. Hope you find something delicious today!
~ W