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The Foodies Dine in Door County

8/20/2019

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The Foodies Dine in Door County
View from Dan and Greg's deck, mid-July, late afternoon
A beautiful weekend for firsts, this was my first trip to Door County, a lovely vacation area in northern Wisconsin, a 4+ hour drive from Chicago. Now known for quaint B&Bs, leaf-peeping in autumn, locally grown cherries, and kayaking through clear water, the area’s history is more adventurous. From the Door County visitor’s bureau – 
​
So where does the name Door County come from? You can trace it to the area’s most dangerous, mythical feature - Porte des Morts, or as it’s now called, Death’s Door.

The strait linking Lake Michigan and Green Bay, between the tip of the peninsula and Washington Island, was once one of the most notorious, treacherous stretches of water on the Great Lakes. […]
​
Death’s Door’s reputation for rough waters, unpredictable weather and hidden shoals have made it something of a legend with shipwrecks and accounts of lost lives to back it up.

Another noteworthy occasion -- This was the first time the Foodies have taken our act on the road, and hopefully not the last. Dan and Greg graciously hosted the crew at their beautiful new vacation home in Fish Creek, Wisconsin. (Soon to be available for rentals – this updated Mid-Century Modern classic with unobstructed bay views is a real charmer!)

We enjoyed beautiful summer weather and phenomenal views of the sunset over Green Bay from the deck where we wined, dined, talked and lounged. 
Sunset, Door County
Sunset, Door County
Sunset, Door County
(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg)
Bonus: We were joined for the evening by Ellyn’s friend, Mary, who lives in the area. And now – after several bottles of wine and lots of laughter – we all consider her to be our friend. Thanks for hanging out with us, Mary! You are welcome back anytime.
The Theme: Greg and Dan provided a good dose of edu-tainment when selecting the theme. Might as well have fun while learning new things, right? Let’s get the details in their own words:
So here’s the theme:  On the Map. Here’s the twist: we’re supplying a list of places you’ll find on the map of Door County, Wis., grouped by name type. Pick your place for inspiration (either because the ingredient is in the name, or because the place triggers a related food idea) and your course.  Bonus points if you do a bit of research about your chosen place and share it with the group!
 
Sounds Tasty
Egg Harbor; Whitefish Dunes; Sturgeon Bay; Gills Rock; Fish Creek; Strawberry Island; Plum Island; Baileys Harbor
 
Critters That Not Everyone Eats
Eagle Bluff; Kangaroo Lake; Mink River; Horseshoe Bay
 
Don’t Take It Literally
Death’s Door; Cave Point; Rock Island; Sister Bay; Moonlight Bay; Ephraim
 
Foreign Or Domestic?
Gilbraltar; Sevastapol; Institute; Liberty Grove; Washington Island​

​The Guys certainly gave us a rich well of ideas to draw from, and I’d say the group lived up to the challenge quite well. On Wisconsin*, indeed!
​
* This is the fight song for the University of Wisconsin’s sportsball teams. It also kicks off our playlist for this post, featuring musicians born in Wisconsin. Hit the Play arrow and please enjoy. 

​Here are the tasty treats served up by the Foodies along with their inspirational destination:
  • Drinks – Karen & Kathleen: Inspiration – Horseshoe Bay. Cocktail – Horseshoe Margarita with Butterfly Pea Flower Tea Cubes
  • Appetizers – Ann & Ilise: Inspiration – Egg Harbor. Dish – Pickled Egg Canapés with Fish Roe
  • Main Course – Greg & Dan: Inspiration – Liberty Grove. Dish – Wisconsin Fish Boil with Red Fish, Whitefish, and Blue Fish
  • Dessert – Ellyn & Mary: Inspiration – Plum Island. Dish – Plum-Raspberry Crumble with Lemon-Goat Milk Gelato and Blueberry-Plum Compote
Horseshoe Margarita
Pickled Egg Canapes with Fish Roe
Wisconsin Fish Boil
Plum-Raspberry Crumble with Lemon-Goat Milk Gelato and Blueberry-Plum Compote
(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen)
All our Foodie gatherings begin with an adult beverage (or two, but who’s counting). It was especially refreshing to sip what the Ks served up on that beautiful deck with the unending view of sea, sky, and the setting sun. Kathleen, please tell us about your inspiration and your cocktails:
​
Karen and I had drinks and cast about for a considerable time, wondering how to link them to a Door County location on Dan and Greg’s list. Finally we decided to randomly select “Horseshoe Bay” and see if we could find a drink with “horseshoe” its name. Boy, were we lucky! 
 
Not only did we find a Horseshoe Margarita, but it is made with Herradura (Spanish: Horseshoe) brand tequila. And we found the bottle in a gift package with a silicone ice cube maker—cubes in the shape of...drumroll, please…horseshoes! From the website, the recipe for one Horseshoe Margarita is 2 parts Herradura Silver, 1 part lime juice, and 1/2 tsp agave nectar.
 
To the company formula we added 2 healthy shakes of Angostura (per drink) to lend a little depth.
 
Because this seemed simple enough and we like to complicate things, we decided to use a little chemistry, too. Having recently read about the magic of butterfly pea flowers (it’s a good idea to spell out P-E-A and F-L-O-W-E-R for your dinner companions, as their homophones are not what most people like to associate with cocktails), which react with acids such as lime. 
 
So we made a butterfly pea flower tea (deep blue), and after the water cooled, we made our horseshoe ice cubes with it. As the cubes meet the lime juice and melt, the drink turns from pale green to a pale magenta. Fun, no?
 
We also associated our wines with Door County locations, including a few Washington [Island] state wines—Charles Smith Wines of Substance Cab was one—Sisters Forever Unoaked Chardonnay (Sister Bay), The Federalist Zinfandel and Cabernet (Liberty Grove?), and like that. 
 
Horseshoe Bay does have a fairly interesting history. It went from resort dream to dairy farm to cherry orchard. Find more information here. 

Watching the colors change while sipping the flavorful cocktail helped us slip into the right frame of mind for enjoying our wonderful Door County dinner. Thank you, Karen and Kathleen!
The Foodies Dine in Door County
Horseshoe Margarita
Horseshoe Margarita
Horseshoe Margarita
Horseshoe Margarita
Horseshoe Margarita
(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg and Ann Johnson)
Determining the Appetizers course took us more planning than usual. In addition to honoring the cool theme, we had to address the logistical challenges of working in a new-to-us kitchen AND the twist of arriving in town just a few hours before dinnertime. (Wiser group members went up a day or so early to enjoy the beautiful scenery and had the benefit of more time to prepare.)

So we began the decision-making process by working backwards. What appetizers could be essentially made at home, transported easily, and then assembled onsite? Hmm. The wheels are turning.

What do we know about Wisconsin’s food and beverage traditions that might fit the bill? Aha! Tavern culture. All throughout Wisconsin one can find small, homey (dare we say dive-y) watering holes frequented by locals, featuring The Basics. 27-ingredient craft cocktails? No sir, a beer and a shot will do just fine, thanks all the same.

And what kind of snacks are offered in these salt of the earth establishments? Often you will see large jars of pickled eggs sitting on the bar, waiting for a brave soul to scoop one out of the cloudy brine.

This is where our appetizer concept began to take shape and the moment that Egg Harbor became our designated destination. We started by brining some eggs. The recipes say you can keep ‘em going in the same liquid for months, but we found the eggs to taste mighty strong and tart after just three days. (In the name of science, we kept a couple eggs soaking in the brine another few weeks for any brave souls to sample at the dinner. They did!)

Taking inspiration from a recipe in Pickles Pigs & Whiskey cookbook, we dolled up the eggs with spicy mayo and fish roe (does that make it eggs squared?) layered on top of sliced roast beef or turkey with a foundation of party-sized pumpernickel bread. Some were garnished with chopped herbs and red onion instead. So there you have it, Pickled Egg Canapés with Fish Roe.
​
It took us a while to get there, but I have to say, this turned out to be very satisfying indeed. The tart, briny eggs were balanced out by the bread and other zesty flavors. Very nice with the drinks.
Pickled Egg Canapes with Fish Roe
Pickled Egg Canapes with Fish Roe
Pickled Egg Canapes with Fish Roe
Pickled Egg Canapes with Fish Roe
Pickled Egg Canapes with Fish Roe
Pickled Egg Canapes with Fish Roe
(Click on the photos to enlarge them and read the captions. Photos by Ilise Goldberg and Ann Johnson)
For the main course, Greg and Dan treated us to a traditional Wisconsin fish boil. Their chosen destination was a two-fer: first, Liberty Grove was represented in that the fish cooked aligned with the colors of our nation’s flag – Red Fish, Whitefish, and Blue Fish. We also got to celebrate the entirety of Door County with this meal.

​Let’s see what Wikipedia has to say:  
​
A fish boil is a culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations. Fish boils enjoy a particularly strong presence in Door County, Port Wing and Port Washington, Wisconsin. The meal most often consists of Lake Michigan or Lake Superior whitefish (though lake trout or locally caught salmon can be used), with other ingredients.

The fish is typically caught by local fishermen, cut into small chunks and cooked in boiling water with red potatoes. Some boilers add onions as well. Salt is the only seasoning used, and used only to raise the specific gravity of the water. Up to one pound of salt per two gallons of water is used.
The cooking of the fish is an elaborate presentation. Restaurants typically ask that patrons arrive a half-hour early to witness the boiling. The fish and potatoes are prepared in a cast-iron kettle. When the water comes to a boil, the potatoes, kept in a wire basket, are lowered in.

The fish are then placed in another wire basket and lowered in. After 9–10 minutes, when the fish are cooked, the oils rise to the top of the pot. The boiler then tosses a small amount of kerosene on the fire and the increase in flames causes a boilover. The fish oils spill over the side of the pot and the fish is done. The fish chunks remain whole and firm. Chefs usually drip melted butter over the fish before serving. Although not part of the traditional recipe, tartar sauce and lemon slices are often served with the fish.  

Dan and Greg served the tasty fish with boiled corn, potatoes and onions. Good, hearty, simple food. As it should be. Thanks, guys!
Wisconsin Fish Boil
Wisconsin Fish Boil
Wisconsin Fish Boil
Wisconsin Fish Boil
Corn on the Cob
Wisconsin Fish Boil
Wisconsin Fish Boil
Wisconsin Fish Boil
(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen and Ilise Goldberg)
By the time anyone had room for dessert the sun had set, and candles cast a glow on the deck as we enjoyed a perfect summer evening. And then the stars came out when Ellyn and Mary served their delicious dessert, Plum-Raspberry Crumble with some amazing toppings.

Their inspiration came from Plum Island, part of the Green Bay National Wildlife Refuge which offers unspoiled natural beauty on land and shipwrecks offshore for snorkelers to investigate.

Yes, plums played the starring role in the evening’s dessert, why do you ask? We savored our plums two different ways – first paired with raspberries in a crisp baked with sliced almonds on top, and again in a compote with blueberries. Wait, let me stop and get my layers in order:

1st on the plate: A generous helping of warm Plum-Raspberry Crisp

2nd: A big scoop of Lemon Cookie Goat Milk Gelato from one of the local creameries

3rd: A ladle of Blueberry-Plum Compote

And last but certainly not least, a drizzle of 25-year aged balsamic vinegar.

Um, wow. This was a truly epic dessert, especially when sourced with local fruits. Perfect for serving to a large crowd too! Here’s the recipe for the Plum-Raspberry Crumble. For the Blueberry-Plum Compote, Ellyn says to mix sugar, water, lemon juice, plums and blueberries and simmer until thick and flavorful. 
Plum-Raspberry Crumble
Plum-Raspberry Crumble
Blueberry-Plum Compote
Plum-Raspberry Crumble with Blueberry-Plum Compote
Plum-Raspberry Crumble with Blueberry-Plum Compote
Plum-Raspberry Crumble with Blueberry-Plum Compote
(Click on the photos to enlarge them and read the captions. Photos by Ellyn Rosen and Ann Johnson)

And with that, we called it a wrap. Our first foray on the road was an unqualified success. Now we’ve caught a touch of wanderlust. Who knows where we might turn up next -- Your town … your kitchen?
​
Would you like to learn more about Door County and the charming destinations mentioned in this post?

Follow these links: Door County Visitor Bureau; Egg Harbor; Horseshoe Bay; Plum Island; Liberty Grove

​Would you like to read about past Foodies Group dinners? Here you go. 
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Fish for Dinner: Swordfish with Smoked Paprika

6/27/2019

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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.
I was eager to try this recipe because it’s so different from the standard fish ‘formula’ – meaning, lemon + butter + garlic and/or white wine. I have nothing against those wonderful ingredients, mind you, but it’s nice to mix things up every so often.

Now I am eager to make Swordfish with Smoked Paprika again – and add it to the regular rotation – because it’s quick, easy and downright delicious! 
The Occasion: Perfect for a weeknight dinner. The leftovers hold up well for lunch or supper the next day too. 
The Playlist: This lengthy track is one of Joni Mitchell’s more experimental jazz forays, from the Don Juan’s Reckless Daughter album (1977). It received mixed reactions but I kinda like it, especially when sax man Wayne Shorter cuts loose. 
Picture
​The Recipe: Swordfish with Smoked Paprika comes to us from Hank Shaw at one of my fave food sites, Simply Recipes.

They have a down to earth style of describing the recipes, ingredients, and techniques and making them user-friendly.

​There’s a deep archive of tasty recipes in all categories, so you definitely should make this website one of your regular visits. 

What Makes it Special? It’s all about the beautiful warm spices and the lovely fresh herbs.  

Kitchen Tips: I discovered a helpful ingredient swap that made this dish even better, in my opinion. The recipe calls for pine nuts which: a) I did not have on hand, b) are wickedly expensive, and c) were known to cause a bad physical reaction for some diners a few years back. 

A smart person on the Google machine suggested substituting chopped cashews for pine nuts and I thought A-HA! It provides a creamy/crunchy texture and mild flavor like pine nuts. When toasted and added to the swordfish dish, I couldn’t imagine anything better. All hail the Power of the Internet!

Click on the photos below to enlarge them and read the captions.
Swordfish with Smoked Paprika
Swordfish with Smoked Paprika
Swordfish with Smoked Paprika
Swordfish with Smoked Paprika
Swordfish with Smoked Paprika
Swordfish with Smoked Paprika
The Verdict: Quick. Easy. Delicious. And a little different. DONE. I’ll for sure be making this again, and I might even goose up the quantity of smoked paprika. Bring on the flavor that we savor!
 
Find the Recipe at Simply Recipes. No seriously, go ahead and click on the link, then bookmark it. You are going to want, nay NEED, this recipe sometime soon. 
​
Swordfish with Smoked Paprika
Between the smoky spices, the herbs, and the crunchy toasted cashews (or pine nuts) this dish is Mwah!
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Drinkies: Smokey and the Pear

6/7/2019

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Smokey and the Pear cocktail
The pear is prickly and the smoky flavor comes from mezcal. Mmmmm. Cheers, dears!
The Occasion: This delightful adult beverage would be perfect for any occasion with the craft cocktail connoisseurs in your life. Something where you want to fiddle with 'off the beaten path' ingredients and show off just a little bit.

Our occasion was one of our Foodie Group dinners held a few months ago. The theme was Desert Flora and Fauna, so the prickly pear syrup in our drink fit the bill marvelously. Your blogger will not be documenting that meal as too much time has passed, but it lives on in fond memory especially when raising a glass of Smokey and the Pear. Salut!
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What Makes it Special? Homemade prickly pear syrup is one special ingredient, and smoky mezcal is another.

Bar Chef Ilise also used orange vincotto in place of bitters (easily swappable if necessary); this is a reduction of non-fermented grapes. Together they create a flavor that is deep, dark, tangy, and refreshing.

Hard to describe but oh so easy to keep on a-sippin'.                   

The Playlist: Pear, bear. Tomayto, tomahto. However you choose to say it or play it, please enjoy this fun little ditty by America's favorite singing cowboy, Gene Autry.
​This Is How We Do It: First, make the prickly pear simple syrup. Click on the photos to enlarge them and read the captions.
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Smokey and the Pear cocktail
As an optional but decidedly festive touch, you can make garnishes in advance -- essentially candied fruit slices. ​Click on the photos to enlarge them and read the captions.
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Smokey and the Pear cocktail
Now it's finally time to make the cocktail. ​Click on the photos to enlarge them and read the captions.
Smokey and the Pear cocktail
Smokey and the Pear cocktail
The Verdict: OMG you need one now! Maybe two. Yes, it’s that good. 
Print the Recipe- Smokey and the Pear Cocktail
File Size: 249 kb
File Type: pdf
Download File

Smokey and the Pear Cocktail
Recipe source: Ilise Goldberg
 
INGREDIENTS:
  • 1 oz Mezcal
  • ½ oz Tequila
  • ½ oz Orange Liqueur such as Cointreau
  • 1½ oz Prickly Pear or Xoconostle simple syrup*
  • ½ oz Fresh Squeezed Lime Juice
  • ¼ Teaspoon Orange Vincotto (if you can’t find this use a couple of drops of orange bitters)
 
DIRECTIONS:
  • Add ice to a cocktail shaker and then add mezcal, tequila, Cointreau, prickly pear simple syrup, lime juice and orange Vincotto. Shake to blend.
  • Pour the beverage over a couple of solid ice cubes in a rocks glass and garnish with fresh or candied prickly pear.
 
* Prickly Pear or Xoconostle Simple Syrup
Note: Xoconostle is a specific type of prickly pear
  • 1 pound of prickly pears or xoconostles (a species of prickly pear), cut into cubes
  • 1 cup of water
  • ½ cup of sugar (if using a sweeter variety of prickly pear, you may not need as much sugar)

Combine the water and sugar in a pan over high heat and cook until the sugar dissolves.  Add the prickly pear or Xoconostle chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 -20 minutes until fruit is soft. Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible. 

Remove the mixture from heat and allow it to cool. Strain the syrup into a container and use cheese cloth with the remaining fruit to squeeze out as much juice as possible. Store for up to two weeks in the refrigerator.  If making far in advance the simple syrup freezes well.  
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Fish for Dinner: Mediterranean Roasted Walleye

5/8/2019

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Mediterranean Roasted Walleye
Roasted fish with a crispy topping sitting on a bed of tender potatoes, fennel and onions. Oh wow, yum!
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 dish works well as a planned-ahead, sit-down dinner with family or friends. It takes a little time and work to prepare – nothing difficult, it just requires the cook to make a small commitment beyond ‘turn on the oven and go’. I’m here to say, that commitment is worth it. Delicious roasted veggies, especially fennel, make a savory base for the tasty baked fish. 
Fennel
What Makes it Special? Two things make this recipe for Mediterranean Roasted Walleye special.

1) Sliced potatoes and fennel are roasted until tender and almost melting. Wow, so good!

​And 2) The flavored bread crumb mixture that gets sprinkled on top turns crispy-golden during baking. The end result is so much more than the sum of its parts!

The Playlist: You may or may not be surprised to learn that there aren’t very many songs about fennel. (I see this as a niche opportunity for an enterprising young musician.) However we do have a blockbuster from Wanda Jackson – one of the O.G. rockabilly singers – called Funnel of Love. Let’s run with that one. Hit the Play arrow and enjoy.
Kitchen Tips: You can swap the variety of fish for any other firm white fish, such as haddock or tilapia. 
Serve With: A couple of veggie side dishes are all you need to go with the Mediterranean Baked Walleye. (A starch side aka potato is already included in the main dish.) I made sautéed spinach with lots of onion and garlic, and roasted spiced carrots. Serve a crisp, dry white wine alongside. 

Click on the photos to enlarge them and read the captions.
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
Mediterranean Roasted Walleye
The Verdict: We ran out of fish before we finished the potato/fennel mixture. No big deal because it is so darn tasty – well worth eating on its own. This is a great recipe that has earned a permanent place in my dinnertime repertoire. How about yours?
Print The Recipe- Mediterranean Roasted Walleye
File Size: 264 kb
File Type: pdf
Download File

Mediterranean Roasted Walleye
Recipe Source: The Stray Cat Fishing Charters, adapted by Hooked on Fish
 
INGREDIENTS:
  • 1½ lbs walleye
  • 3 cloves garlic, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 small fennel bulbs, trimmed, cored and thinly sliced
  • 1 large onion, sliced
  • 6 potatoes, such as Yukon Gold, peeled, halved and thinly sliced
  • 1 14-ounce can plum tomatoes, drained and chopped, juice reserved
  • ¼ cup water
  • 1 teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons fine dry breadcrumbs 
  • 2 teaspoons fennel seeds, crushed
  • 1 teaspoon freshly grated lemon zest

DIRECTIONS:
  • Preheat oven to 450°F.
  • Combine 1½ tablespoons oil, 2 cloves garlic minced, fennel, and onion in a 9-by-13-inch (or similar size) baking dish and toss to coat. Roast uncovered, stirring occasionally, until softened, about 20 minutes.
  • Add potatoes, tomatoes and their juice, water, ¾ teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, about 30 minutes more.
  • Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining ½ tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.
  • When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes. 
Walleye
Look at that beautiful walleye. Thank you, Hooked on Fish!
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The Foodies Eat Their Hearts Out

4/19/2019

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Eat Your Hearts Out
Parmesan crisps, ready to garnish the salad course for our Eat Your Heart Out dinner party
Does anyone remember February? Just two short months ago, seems like a lifetime. We had a surprise April snowstorm a few days ago which reminds me of winter which reminds me that I never posted our Foodies dinner from February. Let’s correct that now, shall we?

Shortly before Valentine’s Day Ilise and I hosted our friends for dinner with a theme of Eat Your Heart Out. A bit of research revealed that our group had never, not even once, worked with a hearts and flowers/Valentine’s motif so it was time to rectify the situation. Our little group rose to the occasion majestically. One could practically feel the love in the room all night long!
Menu:
  • Drinks – Dan & Greg: Champagne; Jealous Heart cocktail; assorted wines
  • Appetizers – Ellyn: Artichoke Fritters; Baked Hearts of Palm Dip
  • Main Course – Ilise & Ann: Cider-Braised Duck Legs with Egg Noodles; I Heart Salad
  • Dessert – Kathleen & Karen: Classic Chocolate Cake
Eat Your Heart Out dinner - Jealous Heart cocktail
Eat Your Heart Out dinner - Artichoke fritters
Eat Your Heart Out dinner - I Heart Salad
Eat Your Heart Out dinner - Classic Chocolate Cake
The Playlist: Given the abundance of love songs in the world, the playlist was easy to assemble. More of a challenge to excise the unbearably cheesy ditties while retaining the ironically sappy songs. So hit Play, feel free to sing along, and let the love flow!
As with any good party, let’s begin with Drinks. Greg and Dan were in charge, setting the evening’s tone admirably well with kisses all around and bubbles in the glasses. As Greg noted,  
​
​To keep the passions from flaring while guests waited for us to prepare the cocktail, we shared a bottle of Champagne ... the real stuff, not cava or American sparkling wine.

​You see? I’m in love already. The bubbles go straight to my head! Next up was a sweetheart of a cocktail that the guys named Jealous Heart. 
​
To celebrate Valentine’s Day, we came up with a cocktail that interprets themes related to the holiday: love, passion, and occasional bitterness and jealousy when things go wrong.  Kiwi fruit cut into a heart shape plays namesake jealous heart. Passion fruit was an obvious choice as the base.  A special ingredient is the maca drink; maca—also known as Peruvian Viagra—is one of the few known aphrodisiac foods whose effects have been confirmed by scientific studies.  Drink with caution.

Click on the photos to enlarge them and read the captions.
Jealous Heart cocktail - Ingredients
Jealous Heart cocktail - Dan mixes a drink
Jealous Heart cocktails - Ready to serve!
The Boys created an attractive and informative recipe flyer for you which may be downloaded below. Take a peek and you’ll see what a variety of ingredients and how much work goes into this cocktail.
Print the Recipe- Jealous Heart Cocktail
File Size: 7396 kb
File Type: pdf
Download File

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For further behind the scenes insights, have a gander at Dan and Greg’s worksheet that they used to finesse this drink in their mad scientist laboratory (aka the kitchen).

Note they are on page 2 of the formulas, so you know we got the best of the best once they were satisfied they'd achieved the perfect recipe.

​Cheers, dears!

Next we nibbled on some luscious Appetizers from Ellyn: Artichoke Fritters and a Baked Hearts of Palm Dip. Both use the ‘hearts’ of the vegetable, you see.

We came, we saw, and we ate very well indeed! The fritters were not the least bit heavy or greasy – and we all know it can happen. They were light little bundles of joy instead. Crispy on the outside, melting and tender on the inside. Ellyn made a few modifications to the recipe as posted - namely more spices, less mayo, and kick the lemon sour cream to the curb. 

And hoo-boy, that hearts of palm dip – luckily I restrained myself and allowed everyone else to get a few bites before I devoured the whole thing. Big time yum. 

​Click on the photos to enlarge them and read the captions.
For the Main Course, Ilise and I indulged in multiple interpretations of the theme beginning with a salad made from vegetable hearts: romaine, palm, and artichoke. (Also roasted red peppers for that little pop of Valentine's color.) And then, to gild the lily, each salad was topped with a crispy parmesan heart.

There is no recipe to share for the salad, it was pure improvisation. For the dressing, select a few green herbs that you like and add them to your go-to vinaigrette recipe of choice. Mine includes good olive oil, white wine vinegar, and Dijon mustard. Lightly dress the lettuce leaves, heap the chopped veggies on top, and gave a final drizzle of dressing. 

All that's left is the very best part: the parmesan cheese crisp -- or frico -- that goes on top. Here are links to a couple recipes -- one cooks in the oven, the other on the stovetop. So delicious! 

Click on the photos to enlarge them and read the captions.
Eat Your Hearts Out - Salad dressing
Eat Your Hearts Out - I Heart Salad ingredients
Eat Your Hearts Out - Parmesan cheese crisp, step 1
Eat Your Hearts Out - Parmesan cheese crisp, step 2
Eat Your Hearts Out - Parmesan cheese crisp, step 3
Eat Your Hearts Out - Parmesan cheese crisp, step 4
Eat Your Hearts Out - Plate the salads
Eat Your Hearts Out - Salad with Parmesan cheese crisp
Our second variation on the Eat Your Heart Out theme called for a hearty entree. Get it? Heart-y? Yeah, we're pretty funny, we know. For a minute we considered going down the Heart Healthy path, but opted for rib-sticking comfort food instead. (It was February, remember?)

We found a recipe for Cider-Braised Duck Legs with Leeks, Prunes and Apple in the Chicago Tribune and folks, I'm here to tell you, it called my name. We took it for a test drive and verified it would be A-OK to serve to our dear friends at this pre-Valentine's Day dinner. 
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple served over egg noodles
There's a bit of potschke-ing on the front end -- peeling and chopping the fruits and vegetables -- and you do have to start early because it needs at least one overnight in the fridge. But otherwise this is an easy-peasy dish which will satisfy most everyone. We served it with egg noodles but polenta, spaetzle, or gnocchi would also be good choices. ​Click on the photos to enlarge them and read the captions.
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Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Cider-Braised Duck Legs with Leeks, Prunes and Apple
Finally it was time for Dessert, featuring everyone's favorite ingredient: Chocolate. Hey, whether it's Valentine's Day or not, the heart wants what the heart wants. Am I right?
Kathleen and Karen won our hearts with a classic chocolate cake topped with shaved chocolate curls and a perfect strawberry heart. Death by chocolate? Yes, please. 
Classic chocolate cake
Classic chocolate cake
Classic chocolate cake
So there you have it. We've poured our hearts out to you, Dear Reader, sharing deep feelings about the feast we enjoyed lo those many months ago. The good news is these dishes are tasty year-round, so go on, cook something delicious and follow your heart's desire. 

Want to read more about the Foodies Group dinner parties? Click here. 
Eat Your Heart Out Dinner
A lovely glass of port was a fitting way to conclude our evening.
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Drinkies - A Date with Mezcal

3/1/2019

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A Date with Mezcal
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.
A Date with Mezcal
A Date with Mezcal
A Date with Mezcal
A Date with Mezcal
A Date with Mezcal
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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.
A Date with Mezcal
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.
Roasted Black Sea Bass with Tomato Olive Salad
Tomatoes (fresh and sun-dried), Kalamata olives, and lots of herbs make this salad delicious!
Soak string for Roasted Sea Bass
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.

Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
Roasted Black Sea Bass with Tomato Olive Salad
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.
Roasted Black Sea Bass with Tomato Olive 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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Cransecco Cocktail
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.
Cransecco CocktailClick 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.
Cransecco Cocktail
Cransecco Cocktail
Cransecco Cocktail
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.
Cransecco Cocktail
Here's to you! Enjoy the weekend
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Sweet Bites: Pecan Pie Bars

10/26/2018

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Pecan Pie Bars
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.
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
Pecan Pie Bars
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.
Pecan Pie 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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Citrus Chicken and Rapunzel Salad
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.  
Picture
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
Grilled Citrus Chicken
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 cocktail
Giant Feller cocktail
Corpse Reviver No. 2
Happy hour
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 
Sausage balls; Bacon wrapped dates; Prosciutto wrapped melon
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.
Three Little Pigs appetizer
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 SaladRapunzel 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.
Grilled Citrus Chicken
Grilled Citrus Chicken
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, ready to bake
Plum cake
Plum Cake
Plum Cake with Black Pepper and Candied Ginger Ice Creams
Plum Cake with Black Pepper and Candied Ginger Ice Creams
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. 
Corpse Reviver No. 2
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 Nick Harris
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?
​
Autumn in Vilnius by Ricardas Oginskas
  • 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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Mixed Berry Tart
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
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
Daisycutter cocktail
Crudités with Whipped Goat Cheese & Herb Dip
Winner winner, chicken dinner
Mixed Berry Tart
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.
Daisy Cutter cocktail
Daisy Cutter cocktail
The Pimm's Cup
The Pimm's Cup
The Pimm's Cup
The Pimm's Cup
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.
Market-fresh Crudites and Dip
Whipped Goat Cheese & Herb Dip
Tomato Granita
Tomato Granita
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:
​
PictureGreg 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.

Farmers Market dinner
Spatchcocked Chicken with Herbs and Mustard
Witmor Farms Macaroni Salad
Mushroom Mixed Grill
Farmers Market dinner
Farmers Market dinner
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.
Church lady pies
Mixed Berry Tart
Mixed Berry Tart
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. 
Farmers Market Dinner
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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Nectar of the Gods cocktail
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.
Nectar of the Gods cocktail
Nectar of the Gods cocktail
Nectar of the Gods cocktail
Nectar of the Gods cocktail
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. 
Nectar of the Gods cocktail
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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Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
It's the perfect supper for a summer's day - Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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: 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. 
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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.
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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.
Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
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 Greens
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.
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
Sicilian Grilled Swordfish with Greens
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. 
Sicilian Grilled Swordfish with Greens
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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Earl Grey Tea Cookies
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.
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
Earl Grey Tea Cookies
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.
Earl Grey Tea Cookies
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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Lemon Rhubarb Cocktail
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.
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
Lemon Rhubarb Cocktail
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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Lemon Rhubarb Cocktail
Cheers, dears!
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What’s for Dinner? Springtime Risotto

5/1/2018

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Springtime Risotto
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. 
Springtime Risotto
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 - ingredients
Springtime Risotto - keep warm broth ready
Springtime Risotto - begin cooking the rice
Springtime Risotto - continue cooking the rice
Springtime Risotto - add veggies
Springtime Risotto
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.
Springtime Risotto
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

3 Comments

 
Balsamic Roast Pork Tenderloin
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. 
Balsamic Roast Pork Tenderloin
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.
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
Balsamic Roast Pork Tenderloin
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!
Print The Recipe- Balsamic Roast Pork Tenderloin
File Size: 245 kb
File Type: pdf
Download File

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. 
Balsamic Roast Pork Tenderloin
What's your favorite go-to weeknight dinner? Tell us in the comments.
3 Comments

Sweet Bites: Vanilla Bean Shortbread Tea Cookies

4/18/2018

1 Comment

 
Vanilla Bean Shortbread Tea Cookies
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. 
Vanilla Bean Shortbread Tea Cookies
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.

Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
Vanilla Bean Shortbread Tea Cookies
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!
Print The Recipe- Vanilla Bean Shortbread Tea Cookies
File Size: 201 kb
File Type: pdf
Download File

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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