Entertain the Possibilities

Drinkies - A Date with Mezcal

3/1/2019

This yummy cocktail gets its sweetness from date syrup and a little heat from chili peppers

Some week this has been, eh? Especially if you’re following the news in our nation’s capital and other hot spots around the world. Who’s ready for some drinkies? (Shoots hand in the air, waves it with urgency.)

We sampled this tasty baby at a dinner party a few weeks ago and may I just say – oh hell yes! That’ll do nicely.

Ilise put on her creative bar chef’s hat and fiddled with the flavor profiles until she arrived at this bebida deliciosa. We’re calling it A Date with Mezcal.

Guess why. Yup, date syrup and mezcal are the featured ingredients. The taste is smoky, deep, and bittersweet. Want more details? Here you go.

Click on the photos to enlarge them and read the captions.

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A Date with Mezcal
Recipe source: Ilise Goldberg

INGREDIENTS:

2 oz Mezcal
1 oz Tequila
½ oz Orange Liqueur such as Cointreau
2 ¾ oz Pineapple Juice (canned or fresh)
½ oz Fresh Squeezed Lime Juice
¼ oz Hot Pepper Infused Date Syrup (see recipe below)
Tajin seasoning to rim the glass
Pineapple for garnish

DIRECTIONS:

In a shaker stir mezcal, tequila and date syrup together to allow the syrup to dissolve into the mix. Add Cointreau, pineapple juice, lime juice and ice and shake.
Run a lime wedge around half the rim of a doubles glass and dip in Tajin seasoning.
Pour the mix over one large ice cube or a couple of smaller solid cubes and garnish with a pineapple wedge.
I chose to infuse the date syrup with chiles instead of the Mezcal as the syrup may have multiple uses. However it is certainly possible to infuse the mezcal with chile peppers instead.

Hot Pepper Infused Date Syrup:
Pepper infused date syrup was inspired by a recipe from The View From Great Island

Ingredients:

1 cup date syrup
About 3 Tbsp crushed red peppers (approx.. 10 small dried peppers or to taste). Another option is to try using some chipotle peppers to add a little extra smoke, but you’ll probably still need to add red peppers to get enough heat.

Instructions:

Put the date syrup and the peppers in a double boiler or a glass bowl or measuring cup over a saucepan of boiling water.
Mix the peppers into the date syrup and heat for several minutes until the temp is about 150 degrees F. A thermometer isn't necessary, but you don't want the date syrup to get too hot. Turn off the heat and let the date syrup sit over the water and steep for about 10 minutes.
Taste the syrup – if not enough heat add some more peppers and repeat step 2.
While the date syrup is lukewarm, strain it into a clean jar or jars.
The date syrup can also be served with cheese. If you don’t have easy access to date syrup you could use honey instead.

Make a date with mezcal!

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Fish for Dinner: Roasted Black Sea Bass with Tomato and Olive Salad

2/6/2019

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Roasted Black Sea Bass with Tomato Olive Salad

This fish dinner looks a little fancy but it's easy-peasy and tasty-times-two!

The Occasion: This fish dinner is fancy enough for company. It’s not at all difficult but takes a little futzing – so maybe not a weeknight dinner unless you’ve got the time and patience to take a few cleansing breaths and get into the zen of cooking.

The Playlist: Today’s musical pairing comes from an eclectic Scottish band called Sea Bass Kid that has struck my fancy.

From their website: Sea Bass Kid are a multi-cultural seven-piece band based in Edinburgh. They deliver an exciting and provocative mix of colourful and bizarre styles, fusing Ska, Funk and Rock to create what some describe as “Spaghetti Eastern” or “Skariachi”. Give a listen and let me know what you think!

The Recipe: This recipe for Roasted Black Sea Bass with Tomato and Olive Salad comes from Epicurious. I took a few liberties based on the ingredients available and it still turned out just fine.

Tomatoes (fresh and sun-dried), Kalamata olives, and lots of herbs make this salad delicious!

What Makes It Special? The fish fillets are stacked around a filling like a sandwich. How fancy is that?! So it looks cool, and then, then when you taste it … wowza! The olive-tomato salad adds a tangy, zesty flavor punch to the dish that really sends it over the top. Yum.

Kitchen Tips: Soak a few pieces of kitchen twine in a cup of water for about an hour before tying up the fish and roasting it. This will help prevent a flare-up in the oven.

Click on the photos below to enlarge them and read the captions.

Serve With: Side dishes included toasted quinoa and sauteed spinach. To drink we had a delicious Santo Santorini Assyrtiko. It’s a white wine from Greece that picks up the salty acidity and minerality of the volcanic rock it grows on. You will not be sorry with this wine!

The Verdict: A colorful plate, bold flavors, tasty mild fish – there is absolutely nothing here not to like. Go on and get you some!

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Roasted Black Sea Bass with Tomato and Olive Salad
Recipe source: Epicurious

INGREDIENTS for SALAD:

1 garlic clove
1/2 teaspoon anchovy paste
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
½-pound grape tomatoes (preferably mixed colors), halved if large
½-pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano

INGREDIENTS for FISH:

4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs

DIRECTIONS:

Make salad:

Mince and mash garlic to a paste with 1/2 teaspoon salt.
Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil.
Toss with remaining salad ingredients.
Let stand, stirring occasionally, while fish roasts.

Roast fish:

Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out.
Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish.
Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
Roast fish until just cooked through, about 15 minutes.
Cut off string and cut sandwiched fillets in half crosswise.
Serve topped with salad.

What is your favorite fish dinner? Tell us in the Comments!

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Drinkies: Cransecco Cocktail

2/1/2019

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This ruby red cocktail offers bubbles and spice and everything nice.

The Occasion: The cocktail’s beautiful red color (thanks to the cranberries) and its ingredient list (grazie, Prosecco) practically scream VALENTINE’S DAY, so that’s one occasion. Another might be any celebration worth toasting, large or small. The Cransecco Cocktail became our tipple of choice this past holiday season, served more than a few times to friends and family. Let’s just say no one complained.

Click the photo to take a closer look at the vintage Fostoria coupes

The Recipe: After receiving a bottle of Koval’s Cranberry Gin as a gift, Ilise got crafty in the kitchen, selecting just the right ingredients to complement this tasty liqueur.

Adding a drop or two of citrus bitters – a gift from another generous friend – makes this a perfect cocktail. Seconds, anyone?

What Makes it Special? Between the spices, the bubbles, and the flavored gin there’s a certain alchemy that just works.

Unlike some champagne cocktails, this is not overly sweet – just the right amount.

Kitchen Tip: You can make the liquor-syrup blend an hour or so in advance of serving. Just give it a stir before proceeding to mix the cocktails.

Click the photos below to enlarge them and read the captions.

The Verdict: Light, refreshing, sparkly, and festive. These are all good things in my book, making the verdict for this cocktail – GUILTY of causing extreme pleasure.

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Cransecco Cocktail
Recipe source: Ilise Goldberg

INGREDIENTS:

For the Cocktail (makes 5)

4 1⁄2 ounces Cranberry Gin Liqueur (I used Koval)
2 ounces Spiced Simple Syrup (see below)
1 ounce Cointreau
3 ½ ounces Prosecco per glass, well-chilled
2 drops Citrus Bitters per glass
Orange Zest and Cranberries, to garnish

For the Spiced Simple Syrup

1 cup Water
1 cup granulated Sugar
1 ½ (3-inch) Cinnamon sticks
4 Allspice berries
3 Cloves
2 whole Star Anise pods

Spiced Simple Syrup Instructions:

Combine all ingredients in a medium saucepan over high heat and bring to a boil, stirring occasionally.
Remove from heat and let cool until lukewarm. Strain syrup through a fine mesh strainer into a heatproof airtight container and discard spices.
Cover and store in the refrigerator until ready to use. This will last in the refrigerator several weeks.

To Make the Cocktail:

Combine all ingredients – except Prosecco, bitters and garnish – in a shaker, small pitcher or glass container and stir until well blended.
Pour 1 ½ ounces of the mix in the bottom of a champagne flute and top with about 3 ½ ounces of Prosecco.
Add two drops of citrus bitters and garnish with the zest of an orange peel (and cranberry if you have it available).
Serve and enjoy.

Here's to you! Enjoy the weekend

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Sweet Bites: Pecan Pie Bars

10/26/2018

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Sweet as pie -- pecan pie, that is! These pecan pie bars will set you right

The Occasion: Whenever you need a bite-sized bit of decadence, Pecan Pie Bars stand ready to satisfy your soul. We first made these for a picnic/concert in the park over the summer (keep them in the cooler until time to serve) and will likely make them again in a few months for the sweets table at our (in)famous holiday party. Yes, they are that good.

The Recipe: There are many recipes out there for similar pecan bars. I'm a big fan of pecan pie and am sure they’re all delicious. It’s hard to mess up pecan pie. This particular recipe comes from Land o’ Lakes, the butter people, and yes, there’s a good amount of butter involved.

What Makes it Special? The shortbread crust with chopped pecans incorporated into it makes a noticeable upgrade from standard bars and/or pie crusts. Super-yum!

Serve With: Glass of milk, cup of coffee, or maybe a small glass of port.

Click on the photos to enlarge them and read the captions.

The Verdict: Sweet, satisfying, and addictive. Although I cut back on the original recipe’s sugar quota, this is still a very sweet bite. But that’s what pecan pie is all about (the nuts too I suppose) and it’s true for the bars as well. These pecan pie bars were a big hit with everyone who tasted them. If you find these on a plate in my house you better grab one for yourself before I show up as I love them so much I cannot be trusted to share. Sorry not sorry.

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Pecan Pie Bars
Recipe source: Land o’ Lakes

INGREDIENTS

For Crust

1 3/4 cups all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup coarsely chopped pecans

For Filling

2/3 cup firmly packed brown sugar
6 tablespoons all-purpose flour
1 teaspoon salt
1 1/2 cups dark corn syrup
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups coarsely chopped pecans

DIRECTIONS

Heat oven to 350°F.
Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
Stir in 1/3 cup pecans.
Press crust mixture evenly onto bottom of ungreased 13 x 9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed.
Add corn syrup, eggs, and vanilla; mix well.
Stir in 1 1/2 cups chopped pecans.
Spread evenly over hot, partially baked crust.
Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
Cool completely. Refrigerate 30 minutes. Cut into bars.

Although this post is about bars, the origin is a classic pie. If you had to pick only one, are you Team Cake or Team Pie?

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Once Upon a Time the Foodies Had Dinner

10/22/2018

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Once upon a time there was an AMAZING dinner ...

The Foodies are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

One evening not long ago, in a land not so very far away, Ellyn selected our dinner party theme – Fairy Tales – and inspired the rest of us to pay a visit to the old favorites residing in the “Once Upon a Time” sections of our bookshelves. Yes, we mingled with familiar friends Rapunzel and Jack (of the Beanstalk Jacks, doncha know), took a trip down memory lane with three porcine pals, and were introduced to fairy tale heroes and villains from other cultures.

Once you skip past the shiny-sweet Disney versions and delve into the original Grimm Brothers fairy tales and old stories from around the world you enter a weird, dark, somewhat scary place where many, many people die. I was a little shocked to discover how many tales conclude abruptly with the statement, “… and then everyone died. The end.”

Sure, I get that these were often used as cautionary tales for children to learn the do’s and don’ts of survival in their communities, but sheesh! That’s a lot of dead people.

Okay, now that I’ve dragged us down to a very goth place, let’s lighten the mood.

How about a thematically correct playlist for a bit of musical ambiance while reading onward?

Hit the Play arrow and enjoy.

Now let’s take a look at the cast of characters and overall menu.

We’ll settle in for storytime about each course after that.

Drinks – Kathleen & Karen: Giant Feller (a vegan rye sour) and Corpse Reviver No. 2 cocktails; assorted wine
Appetizers – Dan & Greg: Sausage Balls; Bacon Wrapped Dates; Prosciutto Wrapped Melon
Main Course – Ellyn: Rapunzel Salad; Grilled Citrus Chicken; Baked Beans
Dessert – Ilise & Ann: Plum Cake with Black Pepper and Candied Ginger Ice Creams

Giant Feller and Corpse Reviver cocktails

Sausage balls; Bacon wrapped dates; Prosciutto wrapped melon

Plum Cake with Candied Ginger and Black Pepper Ice Creams

Let’s begin at the beginning, shall we? Take a seat, children, and lean in close. There once was a cocktail. Well, actually, there were two. Here’s the narrative as told by Kathleen.

We have been experimenting with aquafaba (garbanzo bean juice) as a substitute for raw egg white, which is verboten to vegans and isn’t terribly appealing to a lot of people. The vegan rye sour we made, with its use of chickpea juice, was a natural fit for the fairy tale theme. We’re certain that the beans that Jack exchanged for his mother’s cow, her only source of income, were garbanzo beans, thus named our drink the Giant Feller (feller as in felling trees, not as in guy). The recipe for one drink is as follows:

3/4 oz. simple syrup (we prefer a 2:1 water-to-sugar ratio)
3/4 oz. fresh lemon juice
2 oz. rye
1/2 oz. aquafaba (chickpea liquid) - we strained it straight from the can, though many recommend other methods, which may be found through an online search.

This is how to build it:

Add all of the ingredients to a large shaker. Dry-shake the mix first before adding ice (once ice is added the cold mix won’t foam up as well). Shake the hell out of it for 10-12 seconds, longer than an egg-white shake. Add ice, and shake thoroughly a second time for about 10-15 seconds. Strain the mix into a frosted glass of choice. Top with Angostura bitters.

We could not resist making a Corpse Reviver No. 2 – we thought mainly of Sleeping Beauty (Princess Aurora, Briar Rose) for the connection but many others were suggested. The recipe we followed is from The Spruce Eats.

Click on the photos to enlarge them and read the captions.

Giant Feller (vegan rye sour) on top, and a Corpse Reviver No. 2

I was delighted by Karen and Kathleen’s cocktail offerings for several reasons. First, both drinks were DG, or as Karen often proclaims, “Damn good!” Initially skeptical about bean juice as a viable cocktail ingredient, I was happy to be proven wrong. Yum, I say, and dare I add “Yum to the yumth degree.”

Another reason for surprise and delight with this course – it proves the exception to the rule. In the stories which inspired these beverages no one died. In fact, the Ks served a Corpse Reviver No. 2 which brings one back to life – heads up to Sleeping Beauty, Rip Van Winkle, etc.

Huzzah to Kathleen and Karen on a job very well done!

Next up, Greg and Dan chose the Three Little Pigs as inspiration for their appetizers. The three little appetizers were tasty pork treats representing the piggies’ building materials: straw, sticks, and bricks.

I could not resist including a special musical track for this course, even though there's a full playlist linked above. It was just too perfect a match. Please enjoy Pigs (Three Different Ones) by Pink Floyd.

I’ve always thought of the 3 Little Pigs as a nursery rhyme rather than a fairy tale, not that it matters, but writing this post caused me to wonder about the differences, if any, between the different story types. Turns out there are many smart people with opinions galore about what makes a fairy tale vs nursery rhyme vs folk tale vs myth etcetera etc. If you’re interested, check out these articles.

Now back to the pigs. First, please squeal with delight at the cute serving dishes shaped like sweet piggies. SQUEEEEE

Cute dishes and delicious appetizers!

Inside those adorable dishes we have: Sausage Balls, for the pig who built his house of straw; Bacon Wrapped Dates, which look a bit like logs or sticks; and Prosciutto Wrapped Melon. Please note, these are bricks, not mere chunks. The Guys are nothing if not detail-oriented in their food prep. Not only adorable, all of the apps were delicious as well. Thank you, Dan and Greg!

Note: In case you’re wondering, in this story the pigs turn out just fine but the wolf dies. He huffs, puffs, and blows down the first two houses before tumbling down the chimney of the brick house into a pot of boiling water. Too bad, so sad!

Click on the photos to enlarge them and read the captions.

Drinks and Apps at the Fairy Tale Dinner

Three Little Pigs appetizer: Sausage balls; Bacon wrapped dates; Prosciutto wrapped melon

For the main course, Ellyn delved into the famous collection of fairy tales by the Brothers Grimm, Jacob and Wilhelm. They were an interesting pair, known for curating rather than writing the folklore and old wives’ tales that were originally published for adults, not children. Learn more about them here.

Rapunzel Salad Photo: Karen Wollins

We began the meal with a Rapunzel Salad, named for the young lady with the looooong hair, held captive in a tower.

In the story we learn that the reason she was incarcerated is that her father stole lettuce from a neighbor's garden for his pregnant wife (Rapunzel’s mother) and the child was snatched by the witch-neighbor as payback.

Later the prince rescues her by climbing the tower using her hair as a ladder, but there’s also a great deal of shocking, gory stuff in this grim tale (ha! Grimm).

However it’s the lettuce in the story that inspired the beginning of a delicious meal, and quite a tasty salad it was too. The recipe comes from Mount Palomar winery and calls for two kinds of lettuce – including Rapunzel or mache, if you can find it – apple slices, crumbled pancetta, and slivered almonds. Flavorful and refreshing.

The entrée was Citrus Chicken in tribute to the Italian fairy tale The Three Citrons in which a Moorish slave turns a fairy into a dove while attempting to deceive a marriageable prince. In true crazy-pants fairy tale fashion, the dove is cooked which causes it to transmogrify into an orange tree and the fairy springs out again, which somehow convinces the prince that the slave, Lucia, is bad news so he burns her alive. Another one dead. Click on the photos to enlarge them and read the captions.

Ellyn’s chicken dish featured two types of citron (orange and lemon segments) and she added some grilled shishito peppers which gave a nice earthiness to the flavors, plus occasional bursts of heat. Really good! Check out the recipe from Bon Appetit for the details.

The side dish of yummy baked beans continued the Jack and the Beanstalk theme begun by the Ks. Follow the link to the recipe from Steve Raichlen’s Barbecue! Bible.

For the dessert course Ilise and I did a little reverse engineering. What I mean is we picked the dessert first and then searched to find a suitable fairy tale to support the decision.

Two years ago Ilise perfected an old family recipe for Aunt Sarah’s plum cake (which is more like a pie) but we did not have the chance to serve it to our friends at that time. This dinner party provided the perfect occasion to share the love. After checking to see which flavors pair well with plums, we opted to make two ice creams to serve alongside the cake/pie – black pepper and candied ginger. Happily (ever after), everything was delicious! Click on the photos to enlarge them and read the captions.

Plum Cake with Black Pepper and Candied Ginger Ice Creams

We chose a Japanese fairy tale with a complicated plot. Suffice to say, a quarrel between a greedy powerful man and a kind old gardener over ownership of a beloved plum tree turns deadly. (Of course.) The Spirit of the Plum Tree emerges from the tree but is killed while in the act of saving the gardener’s life. As the story notes, “The dead stump was venerated for many years.”

In the interest of thoroughness, we’ve also got a Hmong fairy tale about using pepper as a weapon against tigers (Death count = 2) and a nursery rhyme about ginger, by Alaghde Kelvin Terngu.

Here are the recipes we used, all highly recommended. (In case you’re wondering, the black pepper ice cream tastes like warm spices, not hot or bitter at all.)

Aunt Sarah’s Plum Cake/Pie – from Entertain The Possibilities
Black Pepper Ice Cream – from David Lebovitz as shared by NPR
Candied Ginger Ice Cream – from The Bojon Gourmet

And now, girls and boys, we come to the end of our fairy tale. Heroes and she-roes have vanquished the evil-doers, leaving a trail of dead behind them. Similarly the Foodies vanquished the succulent food and drink leaving no crumbs behind. Tummies are full and peace reigns in the valley once again. Thank you, Ellyn, for giving us such a fun theme to work with!

Want to read more about more Foodie dinners? Click here.

Just look at this little dude, clinging to the side of the glass for dear life. I feel ya, buddy. Photo: Karen Wollins

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Fall Forward

9/19/2018

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Leaf Fall Image by Nick Harris

Apologies for the radio silence on this blog lately. There’s been lots of activity in the real world and not enough time to indulge in my favorite pastimes of cooking, drooling over recipes, and writing about tasty treats. I promise to rectify the situation soon.

In the meantime, I’ll share some of the seasonal delights I’m thinking about these days, including a few oldies but goodies from this blog in past years. Are any of these on your personal All About Autumn list?

Apples in recipes both savory and sweet: Apple of My Eye cocktail; The Kitchn’s Essential Apple Recipes; Greg’s Apple Tart with Thyme Custard
Cider drinks – Alcoholic and non. These look good: Bourbon Apple Cider from Set the Table; Spiced Mulled Cider from Serious Eats
Colorful fall leaves – Crafts? Table décor? Fodder for a bonfire?
Halloween – It’ll be here before we know it: Grown Up Treats for Halloween; Clever adult costumes
Sweater weather: I’m into old school cardigans lately. Have you checked out the vintage clothing shops on Etsy? Here are a couple of my favorites: SweaterZoo; Ruby Vintage Boutique; SweaterStories;
Hearty soups and stews, welcome back, oh how I’ve missed you! Indonesian Sweet Potato & Cabbage Soup; Red Curry Lentils; and all sorts of delicious meals from Simply Recipes

Don’t worry, we didn’t forget to include a seasonally appropriate playlist, here you go.

And now please forward march with me into a Fabulous Fall and an Awesome Autumn!

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A Farmers Market Feast for the Foodies

8/10/2018

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A bounty of berries from the farmers market are featured in this luscious Mixed Berry Tart

The Foodies are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

Are you savoring the dog days of summer and making the most of the remaining sun-filled, fun-filled days before school starts and daily routines get back to normal (whatever ‘normal’ is for you)? If you are like me, you will have said more than once “Hey, where did the summer go and why did it go by so fast?!” Well, never fear, there’s still time to soak up some fun in the sun and devour all the great summertime taste treats, but you’d better get busy!

summertime, summertime Photo by Chris Bartnik

Top 5 Things Foodies Love about Summer
#5 – Cookouts, BBQs, and any opportunity to fire up the smoker
#4 – Rooftop bars
#3 – Sidewalk cafes and/or beer gardens
#2 – Rosé all day. Even better: Frosé all day. Yes, frozen rosé. Check it out but beware of the brain freeze!
#1 – Farmers markets and all that fresh, local produce. Oh yeah!

Dan and Greg love Option #1 so much they made a dinner party theme out of it! We each picked a course and began to plan. The guys’ guidelines were to use ingredients found at the farmers market or grown in our own gardens.

Living in the Midwest, farmers markets are plentiful and bountiful. Not only do they provide ultra-fresh fruits and veggies, eggs and meats, flowers, and homemade pies and preserves, they also offer a gathering place for neighbors to meet, greet, and share community news, gossip, and recipes with one another. Farmers markets form a significant part of the social fabric, so what a treat it was to recognize and appreciate them with a dinner party theme in their honor! Take a look at the menu.

The Menu:

Drinks - Ellyn: Daisy Cutter and Pimm’s Cup cocktails; Assorted wine
Appetizers – Ann & Ilise: Crudités with Whipped Goat Cheese & Herb Dip; Tomato Granita
Main Course – Greg & Dan: Spatchcocked Chicken flavored with Herbs and Mustard; Mushroom Mixed Grill; Witmor Farms Macaroni Salad
Dessert – Kathleen & Karen: Fruit Pie Fake-Out and Mixed Berry Tart

Crudités with Whipped Goat Cheese & Herb Dip

Some of the larger farmers markets in our area invite local musicians to perform for the shoppers. I've heard the ukulele version of Over the Rainbow on repeat almost every time.

This playlist is not that.

Instead may I offer up for your listening pleasure the Farm Aid 2018 playlist? It's jam packed with familiar artists and a few who might just become your new favorites.

Turn it up and enjoy!

Let's look at the tasty tipples served by Ellyn. First up was a flavorful Daisy Cutter. I have learned that the term 'Daisy Cutter' has several different meanings: a pale ale from Half Acre Brewery, a bomb or 'weapon system' used in Vietnam, and a maneuver in the sport of cricket involving multiple bounces. Although I have minimal experience with any of the above, I'd have to say that Ellyn's Daisy Cutter was more fun than a cricket match, tastier than beer, and nearly as strong as the bomb. (These are all good things in my book, if you can't tell.) Here's how she made it:

2 ounces of gin, 1/2 ounce of lime juice, and 1/2 ounce of Door County Cherry grenadine. Shake with ice. Pour into martini glass and add sparking water. Cherry at bottom and lime slice floater for garnish. BOOM

And because if one is good, two are better, Ellyn treated us to another cool cocktail -- truly a farmers market in a glass: The Pimm's Cup, a classic British summertime drink loaded with fresh fruit. Interestingly (to me, anyway) Pimm's Cup is the beverage of choice served at a cricket match. Here's the recipe that Ellyn used as her starting point. Pip pip, cheerio, and down the hatch -- these were both excellent cocktails! Click on the photos to enlarge them and read the captions.

Next up we have the appetizers, which Ilise and I were responsible for. Normally I would not bring veggies and dip to a Foodies dinner party -- it seems a bit too easy for this group which relishes a good culinary challenge. But in this case, the Farmers Market theme seemed to cry out for fresh-from-the-farm, unadorned vegetables with an herbalicious dip. Radishes, two types of beans, cucumber spears, and golden zucchini. Yes, please!

We also served tiny portions of tomato granita packed into petite flowerpots. I confess that this was meant to be a sorbet but something went wrong and the texture became more icy than creamy. Maybe the tomatoes were too watery? In any case, we decided to roll with it, using a fork to scrape the frozen concoction into flavorful ice crystals. A sprig of basil garnished each serving. Yum! Click on the photos to enlarge them and read the captions.

As the masterminds behind the Farmers Market theme, we knew that Dan and Greg would prepare a magnificent meal, and we were not wrong. Here are the details from Greg:

Greg is ready to man the grill. Or should I say, "to person the grill"? Either way, he did a good job.

Spatchcocked Chicken flavored with Herbs and Mustard

Chicken from Finn’s Steak and Egg Ranch, where they proudly claim “All Poultry is 100% Free Range on pasture all the time and supplemented NON-GMO Feed…..All our products are Naturally Raised as close to organic as any can be. We will have our Certification soon.” They sell at the Streeterville SOAR Tuesday farmer’s market, the Thursday Green City Market next to Wrigley Field, and the Glenwood Sunday Market in Rogers Park
Parsley and basil from Smits Farm; sage, oregano and thyme from our own garden
Recipe method and flavor inspiration from How to Grill by Steven Raichlen, Workman Publishing, 2001. Here's a video with Steven showing how to spatchcock a chicken.

Mushroom Mixed Grill

Mushrooms, onions, tomatoes, zucchini, bell peppers, garlic, parsley and basil from various market vendors at the Daley Plaza Thursday morning market as well as the Evanston Saturday morning market
Recipe method and flavor inspiration from How to Grill by Steven Raichlen, Workman Publishing, 2001. Click this link to find a similar recipe on his website.

Witmor Farms Macaroni Salad

Pasta from the Boulder, Colo. farmer’s market
Vegetables from various farmer’s market vendors in Chicago/Evanston
Cheese from Renards (Sturgeon Bay and Algoma, Wis.)
The recipe is a reprise of one of our “Route 66” Foodies dinner party offerings. Find the post and the recipe here.

Click on the photos to enlarge them and read the captions.

Spatchcocked Chicken with Herbs and Mustard

Believe it or not, we managed to save room for dessert. Those tricksters, Kathleen and Karen, had us going for a minute when they brought out two small "church lady" pies, which are sold from a booth at the Evanston Farmers Market. Although the real dessert was an amazingly delicious Mixed Berry Tart, I have to tell the truth -- we gobbled up the church pies too.

Our faux dessert (hahaha) was two individual church-lady pies (cherry and apple) from the Evanston Farmers Market and a handful of cherries. Our real dessert was a berry tart, a riff on Ina Garten’s Strawberry Tarts recipe.

We used strawberries, raspberries, black raspberries, and blueberries, as well as butter and eggs, from the market. The mint was from a neighbor’s garden, and the brandy and Nassau Royale (and of course the peach jam, flour, cornstarch, vanilla, and heavy cream) were from our personal stores.

Click on the photos to enlarge them and read the captions.

And there you have it, my friends, summer's finest produce as interpreted by my fellow Foodies. Perfection! There are about six weeks before the first day of Fall, and at least eight weeks before the farmers markets shut down for the season. Get out there and make the most of it! You'll be glad you did.

Hungry for more Foodies dinner party stories? Find them here.

Dan and Karen enjoy the tomato granita. Have you ever tried savory frozen treats, or do you stick with the sweet stuff? Tell us in the Comments.

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Drinkies: Nectar of the Gods

7/13/2018

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Ilise calls this Nectar of the Gods but you can call it Nectarine Rum Smash

Yes, we might be putting this drink on a pedestal with a name like Nectar of the Gods, but on the other hand, you gotta call it like you see it. Or taste it. This is the good stuff.

The Occasion: This adult beverage will meet all of your summer sipping needs.

The Playlist: Sometimes there’s a nice, clear connection between the recipe and the musical pairing. This time it’s only a dotted line.

The name of the cocktail – Nectar of the Gods – made me think of the ‘Hammer of the Gods’ lyric in Led Zeppelin’s amazing rocker, Immigrant Song. And here we are. Play this one extra loud as you read on.

The Recipe: Sprung from the creative brain of our house mixologist Ilise, this cocktail is a variation on her recipe from Summer 2016, the Grilled Peach Bourbon Smash. Also worth a look-see.

What Makes it Special: It’s the smoked rum which gives this drink a complex and flavorful twist. We use the Stolen brand and enjoy it very much. Click on the photos to enlarge them and read the captions.

The Verdict: This cocktail has a darker, more complex personality than you might expect from a summertime rum drink. Still fruit-forward, the smoky Stolen rum adds some welcome depth to the drink. If you prefer a lighter, sweeter rum instead, go for it. Use fresh, local nectarines and you can’t go wrong with this tasty tipple!

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Nectar of the Gods aka Nectarine Rum Smash
Recipe by Ilise Goldberg
Yield: 1 cocktail

INGREDIENTS:

2 ounces Stolen Smoked Rum
1 ½ ounces Nectarine Simple Syrup (recipe below)
½-ounce Lemon Juice
Small handful of Mint Leaves plus more for garnish
1-2 dashes Bitters
Nectarine Slices for garnish

DIRECTIONS:

Combine the nectarine simple syrup and lemon juice in a cocktail shaker. Add a small handful of mint leaves and muddle.
Add smoked rum and ice and shake until chilled.
Pour the drink into a rocks glass over fresh ice. Add one to two dashes of bitters.
Garnish with a slice of nectarine and a sprig of mint.

Nectarine Simple Syrup:

5 Large Nectarines cut in cubes
1 cup of Water
½ cup of Sugar

In a saucepan over high heat, combine the water and sugar until the sugar dissolves.
Add the nectarine chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Once the fruit is nice and tender use a potato masher to mash the fruit and release as much juice as possible.
Remove the mixture from heat and allow it to cool completely.
Strain the syrup into a container and store it for up to two weeks in the refrigerator.
This recipe yields approx. 24 oz of simple syrup.
If making far in advance, the simple syrup freezes well.

Sweet or smoky -- What's your preference for a cocktail flavor profile?

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Fish for Dinner: Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

7/3/2018

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It's the perfect supper for a summer's day - Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

The Occasion: Whenever you crave a speedy and spectacular summer supper. When a bumper crop of corn, tomatoes, and fresh herbs at the farmers market makes you swoon, this recipe will put the primo ingredients to good use.

The Recipe: Today’s recipe comes from Serious Eats, a great website that combines recipes, kitchen how-to tips, and useful news from the food world’s movers and shakers. If they’re not already on your Must Read list of sites, check ‘em out.

Corn salad ingredients, prior to tossing. We add the avocado last, to minimize the 'mush' factor.

What Makes It Special: What’s special is the ease of preparation and using super-fresh, local produce. Taken on their own, these ingredients would be good, not necessarily great. But marry them together in this tasty dish and you’ll be serving up summer on a plate in just a matter of minutes.

The Playlist: Summertime and the living is easy. So says … pretty much everyone.

This classic song by George Gershwin - Summertime, from Porgy and Bess - has been covered more than 25,000 times.

Just for fun, let’s hear two dramatically different interpretations from Billy Stewart and Miles Davis as you read on. Enjoy!

Serve With: One perfect glass of crisp, cool, white wine. This summer we’ve been enjoying a Tenshen white blend from California’s Central Coast.

Click on the photos to enlarge them and read the captions.

The Verdict: Much like the musical pairing, this fish dish is easy. So easy, in fact, that you can substitute other mild white fish fillets in place of the whitefish if you prefer. And if, say, you like oregano better than basil you can swap that too. Lemon juice instead of lime in the dressing? No problem. This dish is so easy, versatile, and delicious, it will become your new summertime BFF.

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Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Recipe source: Jennifer Olvera for Serious Eats

INGREDIENTS:

2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
1 small red onion, minced (about 1/2 cup)
1 medium Hass avocado, diced (about 1 cup)
1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
1 tablespoon red wine vinegar
1 tablespoon fresh-squeezed lime juice
2 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

DIRECTIONS:

Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice,1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
Season fish with salt and pepper.
Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
Add fish, skin side-down, and cook, pressing gently on back of fillets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
Flip fish and cook until just cooked through, 2 to 3 minutes.
Transfer fish to plates, top with salad and serve immediately.

Do your fish preferences change with the seasons? What is your favorite fish to cook in the summertime? Tell us in the Comments.

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Fish for Dinner: Sicilian Grilled Swordfish with Greens

6/19/2018

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Sicilian Grilled Swordfish with salad greens on top -- it's the perfect summertime meal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Summertime supper. When it’s way too hot to turn on the oven or even the stovetop, fire up the grill and turn to this recipe instead. It’s just grilled fish with a salad piled on top, but this dish is so much more than the sum of its parts. Fresh, high-quality ingredients + easy to cook + no steamy kitchen = Pure summertime bliss!

The Playlist: Here’s a musical mix to set the mood while you prepare the dish (or while reading this blog post). Neither long nor short, this playlist is right-sized just like the recipe – it comes together in a quick and satisfying way. Enjoy!

The Recipe: Ina Garten - everyone’s favorite TV chef – includes this recipe for Sicilian Grilled Swordfish in her excellent cookbook "Barefoot Contessa Foolproof" (Clarkson Potter 2012). Ina’s devoted fan club, of which I am a longtime member, appreciates the way she looks out for home cooks, saving us time and unnecessary steps while always prioritizing deliciousness.

As Ina likes to say, “How bad can that be?”

What Makes It Special? It’s the marinade/dressing, which goes onto the fish after it comes off the grill. When the warm fish absorbs those lemony, garlicky flavors – awww yeah!

Serve With: Rice pilaf, toasted quinoa, or roasted potatoes would be nice to accompany the fish and salad. Maybe also a glass of crisp white wine? Yum. Click on the photos to enlarge them and read the captions.

The Verdict: This is a perfect meal – lean protein well-prepared, leafy green deliciousness, and a zesty marinade to pull it all together. Give this one a try -- I’m pretty sure you’ll seek out Sicilian Grilled Swordfish with Greens more than once this summer. Good for you!

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Sicilian Grilled Swordfish with Greens
Recipe source: Ina Garten via Food Network

INGREDIENTS:

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula or other salad greens
Grated zest of 1 lemon

DIRECTIONS:

Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it is still hot. Sprinkle with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

What is your favorite summertime meal to cook on the grill? Let us know in the Comments, please!

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Sweet Bites: Earl Grey Tea Cookies

5/8/2018

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The perfect little treat at tea time or anytime -- Earl Grey Tea Cookies

Drinking tea while nibbling tea cookies made with tea. There’s a satisfying circularity in that. Plus the cookies are darn delicious – also satisfying!

The caveat is you must like Earl Grey tea. I do, I do, but also know more than a few tea lovers who recoil from that distinctive flavor (psst, it’s bergamot, a variety of orange). I'm sure you could make these cookies substituting another flavor of tea.

The Occasion: Tea time is Me time. Or perhaps it’s tea for two you have in mind. Or high tea for a handful of high society ladies and gents. These Earl Grey Tea Cookies will raise a smile from all who choose to indulge.

The Recipe: There are many Earl Grey Tea cookie recipes out there in the world. This one is extremely easy, tailor-made for make-ahead scenarios, and oh by the way the cookies taste great! The recipe comes from kitchn, a very popular website with cooking lessons, kitchen tips, product reviews, and yes, user-friendly recipes. Check it out!

Vintage tea service and Earl Grey Tea Cookies

For a closer look at the vintage tea items, click the photo to visit Entertaining Vintage

Table Tip: Treat yourself with the eyes as well as with your taste buds. Bring out the good china or your favorite vintage cups and plates. Even if it’s “just you,” who deserves a special moment more?

Click on the photos to enlarge them and read the captions.

The Verdict: Delicious! Not too sweet, but plenty of flavor. The Earl Grey Tea Cookies are easy, tasty, and perfect alongside a cup of coffee, tea, or a glass of milk. Enjoy!

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Earl Grey Tea Cookies
Recipe source: Faith Durand for kitchn
Makes approximately 2 dozen

INGREDIENTS:

1 cup all-purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon Earl Grey tea leaves (OK to cut open tea bags, good texture to the tea leaves)
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

DIRECTIONS:

Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed.
Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth.
Freeze now, or chill for at least 30 minutes.
If baking cookies now, preheat the oven to 375°F.
When chilled, slice the log into 1/3-inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes.
Let the cookies cool on sheets for 5 minutes, then transfer to wire racks.

What's your favorite kind of cookie? Tell us in the comments, please.

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Drinkies: Lemon Rhubarb Cocktail

5/4/2018

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This Lemon Rhubarb Cocktail says "Welcome to the weekend!"

I’ve spent more than a few minutes trying to come up with a catchy name for this truly magnificent cocktail that House Bar Chef Ilise concocted not long ago. Sweet & Sour Spritz? Lemon-Rhubarb Refresher? Then I took a few sips and decided not to worry about it, everything will be juuuuuuust fine exactly the way it is.

Yes, this is an easy-sipping drink, light and refreshing, made for enjoying on the deck or poured from a thermos on a picnic. In fact, the best name for this tasty tipple might be the Spring into Summer Cocktail, because I’m pretty sure this will be your drink of choice for the entire warm weather season.

Click on the photos to enlarge them and read the captions.

Here is the recipe intermixed with Ilise’s comments and helpful hints:

Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 oz Gin (Ilise says: Preferably one with less juniper and more floral and fruit notes such as Nolet's Silver Dry Gin)
1 oz Rhubarb Simple Syrup (recipe below) or Rhubarb Hops Syrup
½ oz Fresh Lemon Juice
Bitter Lemon Soda
Rosemary Sprig for Garnish

DIRECTIONS:

In a doubles glass, mix together the gin, rhubarb syrup, and lemon juice. And several medium ice cubes to the glass and stir.
Top with bitter lemon soda and gently stir. Add a sprig of rosemary to the glass for a garnish and to provide additional aromatics.

Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it. The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:

Rhubarb Simple Syrup:

5 large rhubarb stalks, washed and trimmed
1 cup water
½ cup sugar

-----------------

Cut the rhubarb into one-inch pieces.
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Remove the mixture from heat and allow it to cool.
Strain the syrup into a container. Store the syrup in the refrigerator for up to two weeks. If making far in advance, the simple syrup freezes well.

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Cheers, dears!

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What’s for Dinner? Springtime Risotto

5/1/2018

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Celebrate Spring with two kinds of peas in a creamy risotto, with microgreens and bacon crumbles on top

OMG Spring has finally sprung! It’s been a long time coming (to my neighborhood, at least) and we’re so thankful the weather is now cooperating for windows flung wide open, jackets left at home, and meals eaten outdoors.

I’m thankful as well for the abundance of gorgeous, fresh spring vegetables in the market. Today’s featured dish – Springtime Risotto – makes the most of them.

The Occasion: Springtime Risotto is a dish that seems fancy, tastes luxurious (oh that creamy mouthfeel!), and is surprisingly simple to prepare. We served this to our good friends C & K for a casual dinner one recent Friday evening. It would work equally well as a starter course for a more formal dinner party.

Two plates of Springtime Risotto are better than one!

The Recipe: Cooking Light bills this recipe as Double Pea Risotto and that’s exactly what it is. We like our moniker better, but either way this dish is super-delicious and easy to make thanks to the recipe’s clear instructions. I read many food blogs and food/lifestyle mags but always come back to Cooking Light as a reliably good source for tasty and healthy meals that are usually quick and easy to prepare.

What Makes it Special? Fresh spring veggies and herbs make this risotto special. Personally, I find risotto special and magical full stop. It surely must be magic that turns a mix of rice, broth, and only the smallest amount of cheese into the rich, creamy ambrosia that I savor by the spoonful.

Kitchen Tip: This recipe is easy but also a time-suck. Well, that’s not quite accurate, we’re only talking 30 minutes (once everything has been prepped) BUT it is hands-on for the entire time – stirring, stirring, stirring. Oh hey, how about a little more stirring!

So my kitchen tip for you is to have good friends around to talk with and/or an awesome playlist to keep you company.

Here’s one now, timed at just the right length to accompany all that stirring!

It's a springtime mix of jazz and pop and country and - my favorite category - other. I do hope you enjoy it.

Serve With: We enjoyed a green salad and crusty bread alongside this risotto. As noted, you could serve the risotto as a starter or side dish for an entrée of grilled or roasted lamb, pork or chicken.

Click on the photos to enlarge them and read the captions.

Springtime Risotto - keep warm broth ready

Springtime Risotto - begin cooking the rice

Springtime Risotto - continue cooking the rice

The Verdict: Everyone at our house agreed – the Springtime Risotto was a hit! It is a dish that celebrates contrasts. The still-crisp sugar snap peas and garnish of lightly dressed micro-greens plays so well against the rich and creamy rice – heavenly! Be sure to use arborio rice, yes, it does make a difference. And be ready to sit down and eat as soon as the risotto is cooked. It’s best served hot and melty. Mmmmmm.

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Springtime Risotto
Recipe source: Ann Taylor Pittman for Cooking Light, posted as Double-Pea Risotto

INGREDIENTS:

4 cups unsalted chicken stock
1 1/2 tablespoons olive oil, divided
2 bacon slices, chopped
1 large shallot, finely chopped
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
1 cup fresh or thawed frozen green peas
1 tablespoon fresh tarragon, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
2 ounces microgreens (about 2 cups)
1 1/2 teaspoons fresh lemon juice

DIRECTIONS:

Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep the stock warm.
Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel.
Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes.
Add rice; cook, stirring constantly, 1 minute.
Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes.
Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next.
Add snap and green peas and 1/2 cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes.
Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat.
Divide risotto evenly among 4 bowls; top with microgreens and bacon.

What is your favorite springtime vegetable? Tell us in the comments, please.

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What’s for Dinner? Balsamic Roast Pork Tenderloin

4/25/2018

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There's a whole lot of flavor on this platter -- Balsamic Roast Pork Tenderloin for the win!

The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother.

The Recipe: This ‘keeper’ recipe for Balsamic Roast Pork Tenderloin comes from the food blog Kevin is Cooking. I love his tag line – “Life’s too short to be bland!” Check out this site, you won’t be sorry.

What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront.

Juicy pork, tangy balsamic vinegar -- such a good combo!

Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers.

Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks.

Click on the photos to enlarge them and read the captions.

The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!

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Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking

INGREDIENTS:

3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
4 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
2 tablespoons grated lemon zest
2 tablespoons olive oil, separated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup beef stock
1/2 cup balsamic vinegar
2 tablespoons butter
2 tablespoons capers (optional)

DIRECTIONS:

Preheat the oven to 450˚F.
Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
Transfer to the oven and roast for 12 minutes.
Remove pork from the pan and keep warm.
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top.

What's your favorite go-to weeknight dinner? Tell us in the comments.

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Sweet Bites: Vanilla Bean Shortbread Tea Cookies

4/18/2018

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How about a nice spot of tea with some Vanilla Bean Shortbread Tea Cookies? Mmm

The Occasion: It’s right there in the name. These cookies were made for tea time, a coffee break, or perhaps a late night snack with hot milk or cocoa. They’re a little on the dry side (on purpose) and not too sweet – the perfect go-with for a cuppa something warm.

The Recipe: This recipe for Vanilla Bean Shortbread Tea Cookies comes from the food blog The View From Great Island. This blog is just brimming with tempting recipes – I will be back, and you should check out the site too.

Vintage Tea Party with Vanilla Bean Shortbread Tea Cookies

Treat yourself with vintage tea cups and a nice table setting

What Makes it Special? Luscious fresh vanilla beans scraped right from the pod in addition to vanilla extract gives these cookies a double-whammy of flavor.

But what your guests will remember is how rich and buttery these shortbread cookies are. And even better, there’s only 1 cup of butter (2 sticks) in the recipe, which yielded @ 50 cookies. That’s not bad at all for shortbread.

Kitchen Tips: I’m often intimidated by cookies that require a rolling pin and cookie cutters. I find it challenging to manipulate the dough to a specific thickness without tearing it and/or sticking the whole thing to the counter. For me, having the right tools and the right attitude makes it easier.

Tool #1: A large, clean counter or workspace. Take a few minutes to clean up and clear the space in advance.

Tool #2: Flour, lots of it. Toss generous handfuls on the counter before rolling out the dough with a thoroughly dusted rolling pin. Dust your hands too so you can press torn pieces of dough together and smooth out the seams.

Tool #3: Use a pastry scraper to lift the dough from the work surface. I do this several times during the rolling process, sometimes flipping the dough like a pancake so I can roll on the other side.

As for the attitude? A laissez faire approach works best for me regarding dough thickness and cookie yield. I always intend to do what the recipe says, but I refuse to freak out if my dough is a touch thicker or thinner. In this case, the recipe called for ¼-inch thick dough and a yield of 2 dozen cookies. My dough was thinner and my cutters were on the small side, so I got about 50 cookies from my batch. Be sure to adjust your baking time though! I watched carefully and shaved a few minutes off the oven time.

Click on the photos to enlarge them and read the captions.

The Verdict: For a simple, un-sexy, non-chocolate cookie, these were a huge hit. Many compliments and recipe requests were received. (Here it is!) Vanilla Bean Shortbread Tea Cookies offer the perfect excuse to bring out all the pretty cups and plates for a vintage tea party. Enjoy!

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Vanilla Bean Shortbread Tea Cookies
Recipe source: The View From Great Island
Yield: makes approximately 2 dozen

INGREDIENTS:

1 cup unsalted butter (2 sticks), at room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1 vanilla bean, seeds scraped out
1 tablespoon pure vanilla extract

DIRECTIONS:

Cream the sugar and butter together in a stand mixer with the vanilla bean seeds. Blend in the flour and vanilla extract until the dough comes together.
Sprinkle flour on your work surface, then place the soft dough there and divide it into two disks. Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
While the dough is chilling, preheat the oven to 350F.
After the dough is chilled, roll it out on a floured surface to about ¼-inch thick and cut out the cookies. Place them on a parchment or Silpat lined baking sheet.
Put the baking sheet in the refrigerator while you clean up.
Bake the cookies for 10-13 minutes until firm.
Cool on a rack.

Vanilla Bean Shortbread Tea Cookies and a cup of tea

Visit Entertaining Vintage for a closer look at the vintage tea cups, tea pot, and cookie server. EntertainingVintage.Etsy.com

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Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

4/13/2018

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Maple Bourbon Glazed Salmon with Cranberry Chutney -- so many strong and wonderful flavors!

The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try!

The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.

Who's got a fork? I'm getting hungry!

What Makes It Special: Chutney is one of my favorite condiments, the combination of sweet and sour, spicy and savory.

A good chutney will bring out exotic flavors when served with chicken, or pork, or just cheese and crackers. Yum!

The Playlist: Here’s a playlist for your listening pleasure while you read on and/or while you cook this delightful recipe.

I find that everything goes better with a soundtrack, don’t you agree?

Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount.

Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.)

Click on the photos to enlarge them and read the captions.

The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!

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Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest

INGREDIENTS:

For the Salmon

1 lb. salmon cut into 3 or 4 pieces
2 tablespoons olive oil
¾ cup pure maple syrup
5 tablespoons bourbon
¼ cup soy sauce
1¼ cup orange juice
½ teaspoon cayenne pepper
Salt and pepper to taste

For the Chutney

2 cups fresh cranberries
1 cup chopped apples
¼ cup apple cider vinegar
½ to ¾ cup brown sugar or to taste
2 tablespoons freshly grated orange zest
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste

For the Potatoes

2 pounds baby red potatoes, each 1½ to 2 inches in diameter
1 ½ tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon fresh rosemary, chopped

DIRECTIONS:

Preheat an oven to 350°.
Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

What's your favorite fish dish to cook? To eat (if someone else is cooking)? Tell us in the Comments, please!

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Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

4/3/2018

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Thai Style Halibut with Curry-Coconut Broth

Such a pretty dish, but even better, this bowl of Thai-Style Halibut with Coconut-Curry Broth tastes phenomenal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer.

Thai Style Halibut with Coconut-Curry Broth

Thai Style Halibut served two ways - on a bed of steamed spinach or with a scoop of rice. Yum either way!

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

The Playlist: With a tip of the hat to Forrest Gump, I never know what I’m going to get when I search for musical pairings to accompany the featured recipes. But this one is a mighty fine piece of chocolate (extending the movie reference just a bit further).

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career.

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double.

Click on the photos to enlarge them and read the captions.

Thai Flavored Halibut with Coconut-Curry Broth

The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

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Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network

INGREDIENTS:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

DIRECTIONS:

In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

What's your favorite fish treatment? Share in the Comments, please!

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The Foodies Get Lit

3/20/2018

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Did you know that quinine aka tonic water glows in the dark under blacklight? Far out

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

“Nothing can dim the light that shines from within.” Maya Angelou

“Let there be light,” said Kathleen and Karen, our evening's hosts. There was light, and it was good. The date coincided with the anniversary of Thomas Edison receiving the patent for his invention, the incandescent light bulb, so the Light theme for our dinner party seemed perfectly apropos. Let's take a moment to offer ol' Thomas Alva our hearty congratulations for inventing a whole mess of things - this guy was patent-crazy with 2,322 of 'em to his name worldwide!

This song is pretty on-the-nose for our theme but doesn't blend well with the rockin' playlist below. Check it out!

As to the smarty-pants title of this post, which according to Urban Dictionary refers to a high level of intoxication, well, we always enjoy some tasty cocktails and wine with our feasts and that evening was no exception. We’re a little too old (er, mature, no, how about ‘experienced’?) to overdo it with the booze, but we do manage to have a real good time.

You know, Edison also invented the phonograph, so there's another connection to this fun playlist.

We've gathered a few tunes that reference some aspect of the theme either in the song title or band name. We've got old favorites and a few new-to-us tracks for your listening pleasure.

So help yourself to a refreshing beverage of your choice, hit the Play arrow on the playlist, sit back and read on to learn more about our illuminating evening.

Here is the menu:

Drinks - Ilise and Ann: Dirty Martini Shooters; White Port & Tonic cocktails
Appetizers – Ellyn: Roasted Carrot and White Bean Dip; Two kinds of Tapas with Romesco (Chorizo, Manchego and Tomato; and Feta with Roasted Peppers)
Main Course – Karen and Kathleen: Pork Chops with Flaming Apricot Bourbon Sauce; Flambéed Sweet Potatoes; Steamed Broccoli
Dessert – Greg and Dan: Orange Charlotte Royale

Click on the photos to enlarge them and read the captions.

The Foodies Get Lit - White Port and Tonics

The Foodies Get Lit - Roast Carrot and Bean Dip

The Foodies Get Lit - Flambeed Pork Chop and Sweet Potatoes

The Foodies Get Lit - Orange Charlotte Royale

“You have to find what sparks a light in you so that you in your own way can illuminate the world.” Oprah Winfrey

Let’s talk about the drinks. There were a few ways we could have approached this challenge. ‘Light’ drinks versus regular cocktails, meaning lower alcohol content and fewer calories. ‘Light’ as in pale-colored. Heavenly drinks inspired by the quote from Genesis. And probably a few additional options.

House Bartender Ilise opted for cocktails that would glow in the dark under blacklight. Did you know that the quinine in tonic water glows in the dark? Yes!

Using silicone ice molds, Ilise made frozen shot glasses out of tonic water and filled them with mini martinis. Well, that’s not quite accurate. Tiny shots of gin went into the frozen quinine glasses which were served with these out-there “olives” made via molecular gastronomy. Purchased during last year’s Spain vacation, these gourmet treats called Caviaroli Drops, made by the Spanish chef/ restaurateur Albert Adria, are briny liquid-filled orbs – cool, delicious, and weird all at the same time.

Frozen tonic water shot glasses, for serving the Dirty Martini Shooters

Dirty Martini Shooter
Recipe source: Ilise Goldberg
Makes one drink

INGREDIENTS:

1 ½ ounces Gin (I used Gin Mare)
½ Teaspoon Olive Juice
5 Black Peppercorns
4 Juniper Berries
2 Pods of Cardamom
1 Rosemary Sprig
1 Green Olive

DIRECTIONS:

Place all ingredients except the olive in a cocktail mixing glass – give it a good swirl. Add ice and stir until well chilled.
Strain into a chilled glass and add an olive.
Serving Tip: In this case, Ilise made tonic water shot glasses so they would glow with a black light.

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We turned on the blacklights (yes, we schlepped lamps to this dinner; we are nothing if not committed), dimmed the regular lights, served the drinks and let it glow. This was fun but messy – the tonic water shot glasses melted quickly leaving a sweet and sticky mess behind. Oh well, it seemed like a good idea at the time! Click on the photos to enlarge them and read the captions.

Dirty Martini Shooters in frozen tonic water shot glasses

Dirty Martini Shooters glowing in the dark

Next up, a light sipping cocktail made of white port and tonic. In this case, light refers to lower alcohol content and the non-traditional color of the port. In this country, we are most accustomed to tawny and ruby ports, but in Portugal a white port & tonic is the tipple of choice. Look into this, you won’t be sorry – especially as summer patio sipping season approaches. You’re welcome!

White Port & Tonic Cocktails
Recipe source: Ilise Goldberg
Makes one drink

INGREDIENTS:

2 ounces White Port
3-4 ounces of good Tonic Water (we enjoy Fever Tree)
Slice of Lemon

DIRECTIONS:
Fill a tumbler with solid ice cubes. Add white port, and top with tonic. Squeeze a slice of lemon over the drink and drop into drink as garnish. Give it a quick stir. Sip and enjoy!

Note: For the dinner party Ilise made ice cubes out of tonic water so they would glow with a black light. She used a ratio of 2 tonic cubes to 1 ice cube in each glass.

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“Maybe you have to know the darkness before you can appreciate the light.” Madeline L’Engle

Roasted Carrot and Cannellini Dip

As we sipped our cocktails, Ellyn's appetizers flipped the switch on flavor with two appetizers that revealed different interpretations of the theme. First we enjoyed a Roasted Carrot and Cannellini Dip, a lower-calorie version of a classic bean dip. Wow, who knew carrots could taste so creamy, flavorful and – yes, I’ll say it – light! Colorful like the sun, and satisfying too. Perfect with crackers, bread, or chopped veggies.

The second appetizer embodied a literary interpretation of light. A luscious plate of tapas recalled the Hemingway novel, The Sun Also Rises, set in Spain. The featured element was a kick-butt Romesco sauce - classically Spanish, and quintessentially delicious. One type of small bite layered Romesco with chorizo, Manchego cheese and tomato. The other tapas included roasted peppers and feta cheese alongside the Romesco. Oh my Yum! Both were through-the-roof delicious, and in danger of spoiling our dinner. (I could barely stop eating them!) Click on the photos to enlarge them and read the captions.

“We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.” Plato

Next it was time to sit down for a candlelight dinner courtesy of Karen and Kathleen, but first we gathered around the stove to watch some flaming performance art. The Ks chose to flambée the pork chops and the sweet potatoes, a technique which calls for dousing the food in alcohol and then lighting the liquid on fire to quickly ‘cook out’ the alcohol, leaving only flavor behind. When the blue flame dies down, your dish is ready to serve. We did not get good photos of this, so you’ll just have to take my word for it – it was very dramatic, inspiring oohs and aahs from the hungry crowd.

And may I just say, those pork chops were heavenly. They were flamed with bourbon, a perfect match for pork. The sweet potatoes were sprinkled with rum before the match was introduced. Both dishes blazed their way into our hearts (and tummies) - oh so good!

Pork Chops with Flaming Apricot Bourbon Sauce

“Travel light, live light, spread light, be the light.” Yogi Bhajan

Finally we turned to the dazzling dessert, Orange Charlotte Royale, prepared by Greg and Dan. This was another playing-with-fire dish which, once again, did not cooperate for pictures. Trust me, it flamed, it impressed, and it followed through with a large dose of wonderful flavor and light, airy texture. Essentially a sponge cake with a flavorful filling and a flaming glaze, here's how Greg describes the dish:

Original inspiration and construction method (along with the ganache which I made with white chocolate instead of dark) came from this recipe from Fine Cooking.

The sponge cake was based on this recipe from Sugar Hero. The filling for the cake roll was first a layer of orange marmalade and then the above ganache

Filling was inspired by this Taste of Home recipe (including use of chopped mandarin oranges (15 oz can), adding some Cointreau, and reducing the sugar amount by using the syrup drained from the mandarin oranges).

We ended up brushing the finished unmolded Charlotte Royale with a glaze (the remaining half jar of orange marmalade warmed and combined with Cointreau). After brushing the glaze on, we then set it aflame for a dramatic presentation.

Click on the photos to enlarge them and read the captions.

“There is a crack in everything. That's how the light gets in.” Leonard Cohen

So there you have it - our illuminating evening recapped. We all departed with a warm glow, full bellies, and a deeper appreciation for the humble light bulb. I hope you have seen the light yourself and will now commence to set fire to your dinner tonight. I can't guarantee the results will be as tasty as what my fellow Foodies achieved, but it will certainly be dramatic and dare I say - brilliant!

Hungry for more tales of the Foodie Dinners? Find our past stories here.

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Afternoon Dance Break - March it Out

3/14/2018

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Photo credit: Ailura - derived from this work: Samba Atlason Jakobsdottir

Yes folks, it's time for a mid-day, mid-week, mid-March Afternoon Dance Break. Time to get up from the desk, break your routine, do something physical, shake out the stress, and put a smile on your face.

We've got just two songs in the ADB playlist - just enough to shake it (don't break it), rock it, roll it, bop it, stroll it, hip it, hop it, boogaloo and Tyler too.

OK, you don't have to do any of that, but I bet you'll find a little bounce in your step and a bob to the head as you give a listen to fun new songs from some of my current favorite artists.

Click the links to learn more about: Janelle Monae + MGMT

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Sweet Bites: Salted Vanilla Toffee Cookies

3/6/2018

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They look so sweet and innocent, don't they -- but these Salted Vanilla Toffee Cookies are powerhouses of flavor!

The Occasion: When you want to step up your cookie game from the same ol’ chocolate chip variety. Now I love me some choc-chips, don’t misunderstand, and I know they’re the default go-to cookie choice in the U.S. for a reason. But sometimes you just want to shake things up. These Salted Vanilla Toffee Cookies will have you shaking and baking in no time.

The Recipe: These Salted Vanilla Toffee Cookies come to us from Sally’s Baking Addiction, an awesome website for those of us who cannot get enough tasty carbs in our life. If you do not already know Sally, waste no time in checking out her site.

What Makes It Special? Strong vanilla flavor, no-chocolate toffee chips, and that final garnish of sea salt.

Oooooh boy, these are good.

Serve With: Cuppa tea. And another cookie.

Kitchen Tip: The cookie dough needs to chill for at least 3 hours before baking, so plan ahead. Click on the photos to enlarge them and read the captions.

The cookies firm up a bit while they cool on the rack.

The Verdict: These cookies look perfectly nice, maybe a little “vanilla”, but they hide an unexpectedly over-the-top combination of flavors and textures. A tender cookie with chewy edges, pops of toffee, and oh that flaky sea salt! For the safety (and satiety) of my fellow Americans, I should probably not be allowed within arms-length of this cookie platter so as to give others a fair shot at this taste treat. Left up to me, they would be all for me. I guess you could say they are pretty darn good. Go make some!

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Salted Vanilla Toffee Cookies
Recipe source: Sally’s Baking Addiction

INGREDIENTS:

1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
Seeds from 1/2 a vanilla bean
2 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Heath English Toffee Bits 'O Brickle
Flaky sea salt, for sprinkling

DIRECTIONS:

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color.
Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined.
On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 – 30 minutes. This will make the cookie dough easier to scoop and roll.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
The chilled dough might be slightly crumbly but will loosen up a bit as you roll it into individual balls. Each cookie should be about 1 tablespoon of dough. Sprinkle with just a little sea salt.
Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. Switch and rotate the pans once during cooking.
The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

What is your favorite kind of cookie? Tell all in the Comments

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<<Previous

Drinkies - A Date with Mezcal

Fish for Dinner: Roasted Black Sea Bass with Tomato and Olive Salad

Drinkies: Cransecco Cocktail

Sweet Bites: Pecan Pie Bars

Once Upon a Time the Foodies Had Dinner

Fall Forward

A Farmers Market Feast for the Foodies

Drinkies: Nectar of the Gods

Fish for Dinner: Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

Fish for Dinner: Sicilian Grilled Swordfish with Greens

Sweet Bites: Earl Grey Tea Cookies

Drinkies: Lemon Rhubarb Cocktail

What’s for Dinner? Springtime Risotto

What’s for Dinner? Balsamic Roast Pork Tenderloin

Sweet Bites: Vanilla Bean Shortbread Tea Cookies

Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

The Foodies Get Lit

Afternoon Dance Break - March it Out

Sweet Bites: Salted Vanilla Toffee Cookies

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