Entertain the Possibilities - Home cooking becomes a special occasion; Get recipes, photos, tips and playlists
  • Blog
  • About

Fish for Dinner: Swordfish with Smoked Paprika

6/27/2019

1 Comment

 
Picture
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!
1 Comment

Drinkies: Smokey and the Pear

6/7/2019

1 Comment

 
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!
Picture
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.  
1 Comment

Fish for Dinner: Mediterranean Roasted Walleye

5/8/2019

1 Comment

 
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!
1 Comment

The Foodies Eat Their Hearts Out

4/19/2019

1 Comment

 
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
Picture
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.
Print the Recipe- Cider-Braised Duck Legs with Leeks Prunes and Apple
File Size: 258 kb
File Type: pdf
Download File
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.
1 Comment

Fish for Dinner: Maple-Miso Glazed Salmon with Green Beans

3/22/2019

1 Comment

 
Maple-Miso Glazed Salmon with Green Beans
Who's hungry? This tasty salmon fillet glazed with miso, maple and garlic will do you right.
The Occasion: As a one-pan meal, the Maple-Miso Glazed Salmon with Green Beans comes together quickly and is perfect for a weeknight dinner. The flavors are outstanding and company-worthy. Whatever the occasion, serve this dish and you’ll be a winner!

The Recipe: The recipe comes from Colu Henry at the New York Times. It provides an excellent foundation for your own flavor tweaks and/or substitutions of different proteins or veggies. 
What Makes it Special: The maple. Also the miso. Together they form a flavor bomb that can’t be beat.
Kitchen Tips: Jack up the flavor by increasing the quantity of miso, maple, garlic, and herbs. I also left the fish in the marinade longer – about an hour in the sauce versus 30 minutes or so as described in the original recipe. Highly recommend!

The green beans need more cooking time than the salmon. Consider pre-cooking the beans in the microwave before adding them to the sheet pan. 

Although the original recipe does not call for it, I opted to heat the leftover marinade in a small pan on the stovetop, reducing it to a rich, tangy glaze. A little dab of this sauce brushed on top of each salmon fillet and a dash of fresh herbs really finish the dish nicely. Click on the photos to enlarge them and read the captions.
Maple-Miso Salmon with Green Beans
Maple-Miso Salmon with Green Beans
Maple-Miso Salmon with Green Beans
Maple-Miso Salmon with Green Beans
Maple-Miso Salmon with Green Beans
Miso-Maple Salmon with Green Beans
The Verdict: If you crave that oh-so-good sweet-sour umami taste, you will love this recipe. Great for dinner parties and weeknights with the family, it's hard to go wrong with this one. Enjoy! 
Print the Recipe- Maple and Miso Sheet-pan Salmon with Green Beans
File Size: 238 kb
File Type: pdf
Download File
Maple and Miso Sheet-Pan Salmon with Green Beans
Recipe source: Colu Henry for the New York Times
 
INGREDIENTS:
  • 4 (6-ounce) skin-on salmon fillets, about 1-inch thick
  •  Kosher salt
  •  Freshly ground black pepper
  • 4 teaspoons maple syrup
  • 1 tablespoon white or brown miso
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 garlic clove, grated
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  •  Pinch of red-pepper flakes (optional)
  • ¼ teaspoon toasted sesame oil (optional)
  • ¼ cup roughly chopped cilantro, both leaves and tender stems
  • 4 lime wedges, for serving
  •  Flaky sea salt, for serving (optional)
  • Cooked white rice, for serving (optional)
 
DIRECTIONS:
  • Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. (Option: I like the green beans to get slightly blistered so I use the pan without any foil or paper.)
  • Season the salmon fillets well with salt and pepper and place them on a plate or in a large shallow bowl.
  • In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic.
  • Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature. (Marinate at least 30 minutes, better for 60 minutes, no more than 75 minutes.)
  • Meanwhile, in a medium bowl toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper.
  • Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.
  • Bake until the salmon is opaque, about 9-10 minutes. If the green beans still need some cooking time, remove the salmon and keep warm while putting the beans back in the oven for another 3-5 minutes, or until you are happy with the texture. (Or you can pre-cook the green beans in the microwave for 2 minutes before cooking them with the salmon.)
  • Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.
Miso-Maple Salmon with Green Beans
1 Comment

Drinkies - A Date with Mezcal

3/1/2019

1 Comment

 
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
Print the Recipe- A Date with Mezcal Cocktail
File Size: 173 kb
File Type: pdf
Download File
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!
1 Comment

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

2/6/2019

1 Comment

 
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!
Print The Recipe- Roasted Black Sea Bass with Tomato Olive Salad
File Size: 269 kb
File Type: pdf
Download File
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!
1 Comment

Drinkies: Cransecco Cocktail

2/1/2019

1 Comment

 
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.
Print The Recipe- Cransecco Cocktail
File Size: 245 kb
File Type: pdf
Download File
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
1 Comment

Marinated Broccoli Salad is a Super Salad

1/17/2019

1 Comment

 
Marinated Broccoli Salad
Possibly the VERY BEST broccoli salad in the world. Hyperbole? Not really
Can you believe we’re halfway through January already? Seems like just yesterday we were eating Christmas cookies and wishing each other Happy New Year. I do love the holiday season with the big family meals and celebration toasts and all the festive, fattening treats, but by the time we get to the New Year I am so ready to get back into a day-to-day routine, with normal meals and just the regular amount of chaos.
​
If you too are ready for some Normal – or maybe Normal but Better – then you’re going to want to know about this amazing broccoli salad. Sounds kind of blah, right? Nah. This salad is surprisingly addictive, is perfect for make-ahead occasions, and gets even better a few days down the road. 
Marinated Broccoli Salad
The Occasion: Pick one. Marinated Broccoli Salad will work for almost anything. Make a batch on Sunday and it’ll serve as a side dish for several family meals. (This recipe makes a lot.)

​Make it for a party or potluck. It’s best when made a day ahead of when you plan to serve it. It’ll keep and remain tasty for about a week, it just won’t look quite as pretty. 
The Recipe: The broccoli salad recipe comes to us from Foodie with Family, a blog that can be seen as “… an homage to all things food, family, and travel related.” Rebecca, the blogger, has a wide range of recipes and a special fondness for canning. Check it out!

What Makes it Special? The unexpected combo of broccoli and grapes simply works. The sweet/tangy dressing and pickled onions add some nice zing to the mix as well. 
The Playlist: Regular readers know I usually try to match the playlist to the recipe, often riffing off the title or a key ingredient. Well, friends, I just wasn’t happy with the ‘broccoli’ tunes out there – and yes, there are quite a few of them – so we’ll take a different tack today. 
Here’s a new release that’s got me dancing in the kitchen. It’s a classic Bob Marley and the Wailers tune reinterpreted as a house music track by DJs JUDE & FRANK. Give it a listen and see if you’re inspired to shake a tailfeather. 
Kitchen Tips: When it comes time to mix the salad ingredients together, I like to put on gloves and do it by hand. There’s a lot of stuff and you really want the mayo on top to get friendly with the vinegar and onions on the bottom. If you prefer to use a spoon, make sure you’re working in a large enough bowl (or aluminum foil pan) so you can dig in there with gusto.

Click on the photos to enlarge them and read the captions.
Marinated Broccoli Salad
Marinated Broccoli Salad
Marinated Broccoli Salad
Marinated Broccoli Salad
Marinated Broccoli Salad
Marinated Broccoli Salad
The Verdict: YUM. That is all. 
Print the Recipe- Marinated Broccoli Salad
File Size: 284 kb
File Type: pdf
Download File
Marinated Broccoli Salad
Recipe Source: Foodie with Family
 
INGREDIENTS:
  • 1 medium red onion
  • 3/4 cup rice vinegar not seasoned
  • 2 cups red or black seedless grapes
  • 8 crowns broccoli
  • 2  medium sized carrots
  • 3/4 to 1 cup mayonnaise (start with the smaller amount)
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt or more to taste, divided
  • Black pepper to taste 
 
DIRECTIONS:
  • Cut the red onion into small dice and add them to the bottom of a large mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and pour the rice vinegar over the onions. Stir well and let them stand while you prepare the rest of the ingredients.
  • Cut the grapes in half; if they’re very large, cut them into quarters. Add them to the mixing bowl on top of the onions but do not stir yet.
  • Cut the broccoli into bite sized florets – approximately the same size as the grapes. (Reserve the stems for another use, such as soup.) Add the broccoli into the bowl on top of the grapes, but do not stir yet.
  • Grate the carrots and add to the bowl.
  • Add the remaining ingredients and toss until everything is evenly combined and a thin dressing has formed from the rice vinegar and mayonnaise. If you want it creamier, add a little bit of mayonnaise at a time.
  • Transfer to a tightly lidded container and refrigerate for at least an hour before serving but preferably overnight. Mix thoroughly before serving to re-distribute the dressing.
  • Leftovers stored in a tightly lidded container in the refrigerator will last for at least 7 days.   
Marinated Broccoli Salad
What's your favorite "it keeps all week" recipe? Tell us in the Comments.
1 Comment

What’s for Dinner? Groundnut Stew

1/1/2019

1 Comment

 
Groundnut Stew
Groundnut Stew is not only vegetarian and gluten-free, it is also AMAZINGLY delicious!
Fun Fact: Groundnuts = peanuts. Other aliases include monkey nuts, earthnuts, and goobers.

The Occasion: Cook a big pot of Groundnut Stew on the weekend and ride the Leftovers Train for a few lunches and dinners during the week. This stew tastes even better when it sits a while. 
We featured the Groundnut Stew as the vegetarian entrée on our holiday party menu a few weeks ago. This dish is actually vegan and gluten-free, but the omnivores at your table (like me) might not even notice there's anything "missing." ​
The Recipe: Did you ever watch the TV show Top Chef? I followed along religiously during the earlier seasons and one of my favorite contestants was Carla Hall, the tall, vivacious runner-up in Season 5. This is her recipe for Groundnut Stew. Wow, if the rest of her recipes are this good I’ll soon become a regular visitor to her website – check it out!
Groundnut Stew
Spices, a little heat, and peanutty goodness -- it's hard not to like this dish!
What Makes it Special? This dish rings the bell for several reasons.

A) It’s always nice to have a few gluten-free and vegan-friendly recipes in your hip pocket.

B) It is AMAZINGLY delicious. No, seriously, everyone who has taken a bite has declared “OMG this is so good!” With their mouths full. Gross but flattering in a weird way. What can I say. 
​
C) You can make it a couple days ahead of time. Super handy at party time or when planning around your family’s busy schedules.
Kitchen Tips:
  • There are a LOT of ingredients to prep in advance for this recipe. Definitely assemble your mise en place in advance.
  • The quantity as written seems a bit skimpy. You may have to double or triple the recipe based on how many at your table and what else will be served.
  • In Carla’s original recipe the dish is more soup-like. I wanted a firmer stew that could be served on a plate vs a bowl. Both approaches have merit and taste delicious.
  • Obviously, this is a nutty dish. There are nuts involved. Peanut butter in the stew itself and chopped peanuts as a garnish on top. They are central to the endeavor. No reasonable substitute can be made.
  • IMO the garnishes are a MUST for this dish. Do not skip them! Chopped herbs, chopped peanuts, and a little splash of lime. Mmmmm.

Click on the photos to enlarge them and read the captions.
Groundnut Stew
Groundnut Stew
Groundnut Stew
Groundnut Stew
Groundnut Stew
Groundnut Stew
Groundnut Stew
Groundnut Stew
The Verdict: This is not the prettiest dish, and my photos do not do justice to the stew either. Please take my word for it that this is a truly delicious and healthy meal. Kids love it, adults love it, carnivores devour it quite happily, and vegetarians/vegans are usually pretty thankful to find such a satisfying dish on the menu. Give it a try yourself and let me know what you think!
Print The Recipe- Groundnut Stew
File Size: 246 kb
File Type: pdf
Download File
Groundnut Stew
Recipe source: Carla Hall, From Cooking With Love: Comfort Food that Hugs You
 
INGREDIENTS:
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons kosher salt
  • 1 large red bell pepper, stemmed, seeded, and chopped
  • 1 jalapeño chile, stemmed, seeded, and finely diced
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons grated peeled fresh ginger
  • 1 14.5-ounce can diced fire-roasted tomatoes
  • 1 quart vegetable stock
  • 1 fresh or dried bay leaf
  • 1/4 habanero chile, stemmed, seeded, and minced, plus more if you like
  • 1 large sweet potato, cut into 1/2-inch dice
  • 1 15-ounce can small red beans, rinsed and drained
  • 3 tablespoons creamy natural peanut butter
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup roasted, salted peanuts, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1 lime, cut into wedges
 
DIRECTIONS:
  • Heat a large, deep skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. Add the onion, cumin, and 1 teaspoon salt. Cook, stirring occasionally, until the onion has lightly browned and caramelized a little, about 3 minutes. 
  • Add the bell pepper, jalapeño, garlic, and ginger. Cook, stirring, for 1 minute. Don’t let the mix burn!
  • Add the tomatoes, stock, bay leaf, 1/2 teaspoon salt, and the habanero. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
  • Stir in the sweet potato and raise the heat to medium. Cook until tender, about 15 minutes, then stir in the beans. 
  • Transfer 1/2 cup liquid from the pan to a small bowl. Stir in the peanut butter until smooth, then add the peanut butter mixture back into the pan. Resist the urge to just throw the peanut butter straight into the soup; it doesn’t work!
  • Stir in the pepper and 1/2 teaspoon salt or more to taste.
  • At this point, the soup can be refrigerated for up to 3 days; otherwise, return the soup to a simmer, then remove and discard the bay leaf. When ready to serve, garnish with the peanuts, parsley, and mint. Serve with the lime wedges.
1 Comment

Sweet Bites: French Apple Cake

12/20/2018

1 Comment

 
French Apple Cake
This sweet, simple cake will win your heart -- and your taste buds!
Yes, this is the third Sweet Bites in a row. I hope no one minds that we’re leaning heavily on the baked goods during the height of the holiday season. Come January I promise we’ll return to salads and fish dinners and other savory delights.
​
But hold on to this recipe, it’s a keeper. As desserts go, it’s a bit understated. Easy to make, rustic-looking, uses ingredients you probably have on hand – all great qualities in a cake, but lacking the razzle dazzle of many frosting-laden celebration cakes. That’s okay. Let’s keep this modest, soul-satisfying cake as a little secret between you and me. 

The recipe comes from Dorie Greenspan by way of David Lebovitz, both excellent chefs with well-crafted cookbooks and lively blogs. Worth your time to check 'em out and follow!
Serve With: A cup of tea would be lovely with a slice of this cake. Or dress it up with a dollop of fresh whipped cream, maybe flavored with a hint of cinnamon.
Click on the photos to enlarge them and read the captions.
French Apple Cake
French Apple Cake
French Apple Cake
French Apple Cake
French Apple Cake
French Apple Cake
The Verdict: This modest little cake is the perfect dessert for a family meal, or an afternoon snack with a hot beverage, or as an after-school snack. Yum!
Print the Recipe- French Apple Cake
File Size: 230 kb
File Type: pdf
Download File
French Apple Cake
Recipe source: Dorie Greenspan by way of David Lebovitz
 
INGREDIENTS:
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 4 large apples (a mix of varieties), peeled, cored, and diced in 2-inch pieces
  • 2 large eggs
  • ¾ cup granulated sugar
  • 3 tablespoons dark rum
  • ½ teaspoon pure vanilla extract
  • 8 tablespoons of butter, melted, and cooled to room temperature, plus extra for greasing pan
  • Confectioner's sugar, for garnishing (optional)

DIRECTIONS:
  • Preheat oven to 350 degrees.
  • Heavily butter an 8- or 9-inch springform pan and place it on a baking sheet.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter.
  • Stir in the remaining flour mixture, then the rest of the butter. Repeat with remaining butter and flour.
  • Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
  • Bake for about 55-65 minutes or until toothpick inserted into center comes out clean, or with just a few moist crumbs.
  • Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.
  • If desired, dust with confectioner's sugar before serving.

Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl. Or you can keep it out uncovered for a day and it will be fine if serving the next day.
French Apple Cake
Do you have a favorite not-so-fancy dessert in your repertoire? Tell us about it in the Comments.
1 Comment

Sweet Bites: Bourbon Ball Brownies

12/15/2018

2 Comments

 
Bourbon Ball Brownies - gluten-free, vegan-friendly, and awesomely delicious!
Bourbon Ball Brownies - gluten-free, vegan-friendly, and super-tasty too!
Do you like baked goods? Chocolate? How about booze? Cool, cool. This little recipe wraps ‘em all up with a bow and serves 'em on a pretty platter guaranteed to spark a smile. And a desire for seconds.
 
The Occasion: Bourbon Ball Brownies make an excellent addition to the sweets table at a holiday party or after-work potluck – they’re vegan-friendly, gluten-free, and damn delicious to boot.   
The Recipe: The original recipe from Tasting Table is for Bourbon Balls, a somewhat traditional special occasion treat. When Ilise made it the first time she encountered a texture/consistency issue and decided to pivot into a brownie format instead. ​
Good decision. The dense, rich, boozy brownies hit the spot as a satisfying grown-up treat. 

​What Makes it Special? I haven't found too many vegan and gluten-free recipes that taste just as delicious as their regular, fully-loaded versions. This is the exception to that rule. 
​Kitchen Tips: Many brownie recipes work well when frozen ahead of time. This one not so much. We made a batch the day before serving, kept it covered at room temp, and it was perfect. The leftovers held up in excellent condition for about 4 days.
 
We find it helpful to line the baking pan with aluminum foil or parchment paper so the cake can be lifted out of the pan easily and without breaking. 

We've made them with and without pecans to garnish the top, and prefer them with the nuts. It not only looks nice, it also provides valuable information about what's inside. (Nut flour, pecan flour is inside.)  Click on the photos to enlarge them and read the captions.
Bourbon Ball Brownies
Bourbon Ball Brownies
Bourbon Ball Brownies
Bourbon Ball Brownies
Bourbon Ball Brownies
Bourbon Ball Brownies
The Verdict: These boozy brownies were a hit! Deep, dark and delicious, although it helps if you like the taste of bourbon to begin with. The accommodations for dietary restrictions were not really noticeable – these brownies tasted just like a “regular” pan of baked goods. That is to say, damn delicious!
Print the Recipe- Bourbon Ball Brownies
File Size: 236 kb
File Type: pdf
Download File
Bourbon Ball Brownies
Recipe inspiration: Tasting Table
 
INGREDIENTS:
  • 2 cups gluten free and vegan vanilla wafers or sugar cookies
  • 1 cup pecans
  • ½ cup bourbon
  • ½ cup Dutch-process cocoa powder
  • ½ cup confectioners' sugar
  • ¼ cup light corn syrup
  • ½ teaspoon baking powder
  • Halved pecans to decorate brownies (optional)

DIRECTIONS:
  • Heat the oven to 350°. Spread the pecans onto a baking sheet and bake until lightly toasted, 8 to 10 minutes. Let the nuts cool, then finely chop and set aside.
  • Line an 8×8-inch pan with tin foil with extra hanging over the sides (this makes for easy removal and slicing) and spray with a non-stick cooking spray.
  • Add the cookies to the bowl of a food processor, and pulse until finely crushed or finely crush them using a hammer and a plastic bag.
  • In a large mixing bowl, combine the chopped pecans, bourbon, cookie crumbs, cocoa powder, confectioners' sugar, baking powder and the corn syrup. Stir until smooth.
  • Spread batter evenly in the pan and bake at 350 for 20-25 minutes (depending upon how done you want the brownie edges to be).
  • Cool in the pan for 10 minutes and then remove the tin foil with the brownies and continue to let the brownies cool.  Once cool, cut into desired sized pieces.
2 Comments

Sweet Bites: Gingerbread Brownies with Eggnog Frosting

12/13/2018

1 Comment

 
Gingerbread Brownies with Eggnog Frosting
Perfect for parties or a solo snack in front of the Christmas tree. Gingerbread Brownies with Eggnog Frosting for the win!
It’s only mid-December, and if you’re like me you still have some holiday baking on your To Do list. If so, bookmark this page, you’ll want to keep this one handy.
The Occasion: Perfect for an office party, a church social, a holiday potluck, a post-caroling dessert buffet, treats for Santa, or a Christmas Day snack before cleaning up all the wrapping paper. The Gingerbread Brownies with Eggnog Frosting are also perfect for non-holiday munching opportunities, but I’ll admit, the eggnog does signal December, Christmas, and special edition lattes at Starbux. You can always fiddle with the frosting recipe when eggnog is unavailable, or just get a move on so you can enjoy it during the festive holiday season that we’re in right now. 
Gingerbread Brownies with Eggnog Frosting
A sprinkle of cinnamon on top is optional, but very nice.
The Recipe: Ilise made these ginger-brownies for our annual holiday open house last weekend and a test batch a few months earlier. Yumm-o was the verdict on both occasions! The recipe comes from Carlsbad Cravings, a food blog that delivers “extraordinary flavors out of everyday ingredients,” and we thank them for it. Good stuff indeed. 
What Makes it Special? It’s a rich, dense, spice-forward brownie. Some gingerbreads are intended to be on the light side in terms of both spice intensity and cake crumb. But I’m happier on the dark side. If that’s you too, then be sure to give this recipe a try. 
Also special – you can make the brownie ahead of time and freeze for up to two months. Thaw and frost them the day before you plan to serve (or the day of, if you prefer). 
Serve With: This versatile dessert pairs well with a range of beverages – milk, coffee, red wine, or my personal favorite – a small sip of aged tawny port. Click on the photos to enlarge them and read the captions.
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
Gingerbread Brownies with Eggnog Frosting
The Verdict: The verdict is … Guilty! Guilty of stealing my heart AND my taste buds with this spicy, satisfying bar cookie with the flavorful frosting. Like most brownies, these are very easy to make despite a lengthy list of ingredients. Personally I think these brownies would be delicious any time of year, but there’s no denying that gingerbread flavors seem right at home during the holidays. Enjoy!
Print the Recipe- Gingerbread Brownies with Eggnog Frosting
File Size: 225 kb
File Type: pdf
Download File
Gingerbread Brownies with Eggnog Frosting
Recipe source: Carlsbad Cravings

INGREDIENTS:

Chocolate:
  • 4 oz. semisweet chocolate, chopped
  • 8 tablespoons unsalted butter

Bowl One:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon EACH ground ginger, ground nutmeg, salt
  • 1/4 teaspoon ground cloves

Bowl Two:
  • 2 eggs
  • 1 cup packed light brown sugar
  • 1/3 cup molasses
  • 3 tablespoons crystallized ginger finely chopped
  • 1 teaspoon vanilla extract

Eggnog Cream Cheese Frosting:
  • 4 tablespoons unsalted butter softened
  • 2 1/4 cups powdered sugar, divided
  • 4 oz. softened cream cheese cut into 8 pieces
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2-3 Tablespoons eggnog

Garnish:
  • Cinnamon

DIRECTIONS:
  • Preheat oven to 325 degrees F.
  • Line a 9x13 with foil with a large piece of foil so it overhangs lengthwise (so you can pick up the brownies by the foil edges later). Grease with butter or spray with nonstick cooking spray with flour. Set aside.
  • Melt butter in a small bowl in the microwave. Add chopped chocolate and set aside for approximately 5 minutes then whisk together until chocolate is melted and smooth.
  • Meanwhile, whisk all of Bowl One ingredients together in a medium bowl. Set aside.
  • Whisk all of Bowl Two ingredients in a large bowl. Whisk in melted chocolate/butter mixture until incorporated. Stir in flour mixture with a rubber spatula just until combined. Transfer batter to prepared pan and spread into an even layer.
  • Bake at 325 degrees F until toothpick inserted in the center comes out with a few moist crumbs attached, 25 to 30 minutes, rotating pan halfway through baking.
  • Let brownies cool completely in pan on wire rack. Using foil overhang, lift brownies out of pan.

Eggnog Cream Cheese Frosting:
  • Make frosting when brownies are completely cool and ready to frost. Beat butter and 1 1/4 cups sugar with handled mixer at medium speed until light and fluffy, about 1 minute. Increase speed to medium-high and add cream cheese, 1 piece at a time, beating thoroughly after each addition.
  • Add vanilla, nutmeg, and eggnog and beat to combine. Beat in remaining 1 cup powdered sugar. Add additional eggnog, if needed, a teaspoon at a time to reach desired consistency. Evenly spread frosting over cooled brownies and lightly sprinkle with ground cinnamon.
  • Brownies can be stored in an airtight container on the counter for 2 days, then refrigerated.
Gingerbread Brownies with Eggnog Frosting
What is your favorite holiday baking tradition?
1 Comment

The Foodies Scare Themselves Silly

11/28/2018

2 Comments

 
The Foodies Scare Themselves Silly
Scary how often we use our phones during a Foodie Dinner! Here we are taking shots of Pork Tenderloin Wellington
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.
Let’s see, how many holidays ago was Halloween? Seems like years have passed already since the cute little trick-or-treaters ran rampant through the neighborhood, yet it’s not even been a month.
​
Some holidays linger a while after the big day, but Halloween seems to fold up and pack itself away post-haste, making way for Thanksgiving, Christmas, and all the other late-year holidays. However in this post we will buck the trend by telling the spooky tale of our somewhat recent Foodies Group dinner party with a Halloween theme.
In the 12+ year history of this group, I don’t believe we’ve ever had a holiday-specific theme until now. Sure, there have been some “holiday” themes – Arthur Guinness Day, anyone? But we usually avoid scheduling the dinner parties on or around the major American holidays because there’s so much else going on in our lives.
​
So it was a special treat (no tricks!) to receive the theme notification from Kathleen and Karen:  
​
Ghoulies and Ghosties and Long-legged Beasties and Things that Go Bump in the Night. So collect those eyes of newt and create those cobweb pies and let’s meet at midnight in a unhallowed grove. BYOC (cauldron)
The crew rose to the occasion, embracing the chance to cut loose with costumes and décor as well as the food and drink, bringing even more creativity to the table than usual.  
Kathleen curated a delightful playlist which I will save to share next October. As delightful as the Monster Mash is at a Halloween party, its appeal fades faster than the sugar buzz from leftover candy once the holiday has passed. For me, at least. 
Instead, please enjoy Russian composer Modest Massorgsky’s Night on Bald Mountain, a classical piece that certainly speaks to the ‘things that go bump in the night’ aspect of our theme.
​
Take a peek at the menu of ghoulish delights … if you dare:
  • Drinks – Ilise and Ann: Dracula’s Kiss and Pearfect Potion cocktails; assorted wine including a Walking Dead red
  • Appetizers – Greg: Blood and Guts Tarts
  • Main course – Karen and Kathleen: Halloween Salad; Pork Tenderloin Wellington; Jack-o-Lantern Peppers Stuffed with Black Rice and Sweet Potatoes
  • Dessert – Ellyn: Pumpkin Whoopie Pies and Ice Cream
The Foodies Scare Themselves Silly - Halloween themed dinner
The Foodies Scare Themselves Silly - Halloween themed dinner
The Foodies Scare Themselves Silly - Halloween themed dinner
The Foodies Scare Themselves Silly - Halloween themed dinner
Speaking of bloodthirsty – or just plain thirsty – let’s begin with a cocktail. Step into the mad scientist’s lab, won’t you, as Ilise in her Hematologist costume prepares a Dracula’s Kiss for each guest. After mixing two different fruit syrups with cherry vodka and Chambord, the crimson liquid was presented in a blood bag, then dripped into in test tubes which we were encouraged to drink as a shot. Down the hatch!

We made a batch at home and served 'em up onsite. Click on the photos to enlarge them and read the captions. 
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Ilise reminded us what happens when one receives a kiss from Dracula -- a new vampire is born. Click on the photos to enlarge them and read the captions.
Dracula's Kiss cocktail
Dracula's Kiss cocktail
Dracula's Kiss cocktail
The second cocktail -- because one is clearly not enough -- is named the Pearfect Potion. You will want to savor this tasty tipple all year round (the Dracula shooter might be more of a special occasion/ Halloween treat). Ilise mixed bourbon with maple whiskey (a newfound delight from a trip to Canada earlier this year) and simple syrup made with pears. Oh so good! In keeping with the evening's theme, dry ice swizzle sticks added to the spooky atmosphere. (Dry ice is also responsible for the ghostly fog emitted by the pumpkin, as seen in various photos.)
Print the Recipe- Dracula's Kiss
File Size: 178 kb
File Type: pdf
Download File
Print the Recipe- The Pearfect Potion
File Size: 204 kb
File Type: pdf
Download File
The Pearfect Potion
Dry ice adds a spooky element to the delicious Pearfect Potion cocktails.
We were sad to miss our pal Dan at this dinner party, but Greg stepped up to the plate and served a tantalizing platter of savory appetizers which he named Blood and Guts. He started with a base of homemade sourdough crackers. Who makes their own crackers, I ask you?! Greg does, that's who, and I for one am damn glad he invested the time and trouble. These crisp crackers are out of this world!

Next he piled on ... well, let's hear from Greg himself:
​
For the Foodies get-together at Halloween 2018, I put together ghoulish “blood and guts” tarts using a spicy puttanesca-like sauce to represent the blood; layers of caramelized onions and buttery spaghetti squash represent the guts. I pressed homemade sourdough rye cracker dough into madeleine forms and baked them ahead of time to make casket-shaped tart shells. A dash of Vulcan Fire Salt amped up the devilish spicy element. A topping of fontina and parmesan was sprinkled over the tarts before baking to heat the filling and melt the cheese.

​There are a lot of separate components and advanced prep, but this can all be done ahead of time. You only need to pop the finished tarts into the oven at the last minute before serving.
​
Print the Recipe- Blood and Guts Tarts
File Size: 39 kb
File Type: pdf
Download File
Print the Recipe- Sourdough Whole Wheat Crackers
File Size: 566 kb
File Type: pdf
Download File
Blood and Guts appetizers
Blood and Guts appetizers
Blood and Guts appetizers
For the main course, Karen and Kathleen tapped into their creativity to make several devilish dishes, including a mummy-like pork tenderloin and adorable individual 'punkins.' Kathleen, tell us more: 

After struggling to find an appropriate main course for the theme we chose, we finally settled on a pork tenderloin Wellington. We gave it a decidedly ghoulish cast by using strips of dough rather than a solid sheet and presented it as a mummy in a black casket. This we supplemented with jack-o-lantern-cut yellow and orange bell peppers stuffed with black (“forbidden”) rice and bits of sweet potatoes. We also served a Halloween salad featuring apple, smoked gouda, and farro salad, adapted from the website Two Peas and their Pod.

Sadly, my photos of the pork/mummy fail to show the details of the clever presentation. You'll have to take my word on how cute the roast was as the Ks served it in a little casket. Flavorful, attractive (love those pepper pumpkins!) and seasonal, this is a menu that will work long after the holiday.  ​Click on the photos to enlarge them and read the captions.
Apple-Farro Salad
Pork tenderloin Wellington and bell pepper stuffed with black rice and sweet potatoes
Pork tenderloin Wellington
HOLD THE PHONE! We have a late-breaking update to the story: a photo of the mummy has been unearthed. Behold in awe and admiration!
Pork Tenderloin Wellington
This pork tenderloin Wellington is in costume as a mummy.
Yes, believe it or not, after all that we still had room for dessert, and Ellyn delivered a magnificent one. Pumpkin flavored whoopie pies paired with ice cream. Now this is a treat worth saving for yourself, not for the costumed kiddies parading through your yard on All Hallows Eve. Sorry kids!  

A relatively easy-to-make recipe, this dessert packs a powerful punch of autumnal flavors -- warm spices, pumpkin pie-like seasonings, creamy filling. Add a little ice cream and you've got the perfect finish to a wonderful meal. The recipe comes from Epicurious. ​ ​Click on the photos to enlarge them and read the captions.
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
So that, my friends, is the tale of our spooktacular dinner party. Are you scared? I am, because I fear a meal this good will never come around again ... until the next Foodies dinner party. 

Want a second helping (or third! I won't tell) of the Foodies dinner parties? Click here to read more. 
2 Comments

Afternoon Dance Break - Chill Vibe

11/9/2018

1 Comment

 
Dancing with the Sunset
Dancing with the Sunset Photo: Anna Perlini
Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.
Yes indeed, boys and girls, women and men, dudes and dudettes. It's time for an Afternoon Dance Break. Your chance to get up, jump around, sing and dance like no one's watching (and pray that they're really not). Get silly for a few minutes, and get down with your bad self while you're at it. 

​Goodness knows there's plenty to stress out about these days, so take a minute to shake it off. You know you'll feel better after just a few minutes. 

Today's tunes come from Cut Copy and Saint Motel. Hit the Play arrow and enjoy. 
1 Comment

Fish for Dinner: Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce

11/6/2018

1 Comment

 
Pan-seared Fjord Trout with Creamy Lime-Dill Sauce
Looks fancy but the Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce is very easy to make
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 is a dish that will work equally well for a weeknight family dinner (fast and easy) or for a weekend dinner party with guests (attractive presentation, tastes amazing). 
The Recipe: This recipe for Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce comes from the Norwegian Seafood Council. Our top-quality fish came from that part of the world so it seemed logical to check out their recipe recommendations.​
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Delicious, fast, and easy -- what else do you need?!
What Makes it Special? Fish is often served with a creamy dill sauce, that’s not new. But the addition of lime zest and juice adds a welcome zing to this classic go-with. The potato treatment is also a bit different (oil instead of dairy, and lots of yummy dill). Altogether this is a recipe that presents well on the plate and delivers culinary happiness to the nth degree.

Note: You can easily swap the fjord trout with salmon, steelhead trout, or arctic char – any of the pink fleshed fish. It is worth it to seek out the very best quality fish you can find/afford for this recipe. ​
The Playlist: In the same way that this recipe offers an unexpected version of a classic, so too I think you’ll find this rendition of Norwegian Wood by Sergio Mendes & Brasil 66 adds drama, pizzazz, and tropicalia to a beloved Beatles song. 
Serve With: Green beans, roasted beets or glazed carrots would all be delicious on the side. Look for things that you will want to dip into that luscious creamy dill sauce. Click on the photos to enlarge them and read the captions.
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
Pan-seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
​The Verdict: Yes, yes, yes. More, please! As noted, the quality of the fish matters. Watch the fish closely as it sears in the pan – you want nice, crispy skin but definitely do not overcook it. 
Print the Recipe- Pan-Seared Fjord Trout with Crushed Potatoes and Creamy Lime-Dill Sauce
File Size: 223 kb
File Type: pdf
Download File
Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce
Recipe source: Norwegian Seafood Council
 
INGREDIENTS:

For the Fish 
  • 4 5 oz Norwegian fjord trout fillets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Sea salt and freshly ground black pepper

Crushed Potatoes with Lime and Dill
  • 2/3 pound new potatoes
  • Olive oil, to taste
  • Lime juice, to taste
  • Lime zest, to taste
  • 1 small handful of dill, chopped

Creamy Lime-Dill Sauce
  • ½ cup mayonnaise
  • 1 small handful of dill, chopped
  • Zest of 1 lime
  • Juice of half lime

DIRECTIONS:
  • Bring a large saucepan of salted water to the boil and cook potatoes for 8-10 minutes until just firm. Drain, refresh under cold water, peel and return to the pan.
  • Note: Leave the potato skin on, if you prefer, or do a mix of peeled and unpeeled potatoes.
  • Keep in a warm place or side of the stove and cover to retain the heat. When ready to serve, crush the potatoes with a fork, drizzle over olive oil and stir through lime juice, zest and dill.
  • Combine all ingredients for the creamy dill sauce and season with salt and pepper.
  • Season the fjord trout on both sides and heat the olive oil and butter in a frying over medium heat.
  • When the butter is starting to foam, add the fjord trout skin side down and cook for about 3 minutes. Turn and cook another 3 minutes until fish is golden brown.
  • Plate the fjord trout fillets, top with sauce and sprinkle with some grated lime zest. Serve with the crushed potatoes on the side.
Pan-Seared Fjord Trout and Crushed Potatoes with Creamy Lime-Dill Sauce
Tell us about your 'tweaked' takes on classic recipes in the Comments. What has turned out best?
1 Comment

Drinkies: Dracula's Kiss

10/31/2018

1 Comment

 
Dracula's Kiss
Have a sip of Dracula's Kiss ... if you dare
Bwah hah haaaa. Tis the scariest day of the year – with the exception, perhaps, of Election Day next week.
But have no fear, I come to you today with the gift of eternal life. Or at least a little boost to help make you the life of the party. ​
Ilise concocted a terrifyingly tasty adult beverage called Dracula’s Kiss for a recent seasonal soiree. She poured it from a blood bag and served it in test tubes, going for a mad scientist vibe, but for a more tame approach you can serve it in shot glasses. Just a sweet little sump’n with a hint of complex layers lurking below the surface. Click on the photos to enlarge them and read the captions.
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Here's how it's done:
Dracula’s Kiss
Makes one drink
​
INGREDIENTS:
  • 1 oz Cherry Vodka
  • ½ oz of Chambord
  • 1 oz Raspberry Simple Syrup
  • 1 oz Blackberry Simple Syrup
  • Fresh mint
 
DIRECTIONS:

Combine the vodka, Chambord, raspberry and blackberry simple syrups in a cocktail shaker. Add a few fresh mint leaves and muddle. Add ice and shake until the mixture is chilled. Strain cocktail into the glassware of your choice.

Here’s the fun part, you can decide how you want to serve this drink based on the occasion. We made little shooters, but if you want a regular-sized drink pour the mixture over a couple of large cubes in an old fashioned glass and garnish with raspberries or blackberries. 
 
Raspberry or Blackberry Simple Syrup:
  • 4-5 6 oz Containers of Raspberries or Blackberries
  • 1 Cup of Water
  • ½ Cup of Sugar

Combine the water and sugar in a pan over high heat until the sugar dissolves. Add the berries and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes. Once the fruit is nice and tender mash the fruit using a potato masher to 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 for up to two weeks in the refrigerator. If making far in advance, the simple syrup freezes well – use ice cube trays. You'll get approximately 24 oz of simple syrup with this recipe.

​Click on the photos to enlarge them and read the captions.
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Dracula's Kiss
Happy Halloween!
1 Comment

Sweet Bites: Pecan Pie Bars

10/26/2018

0 Comments

 
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.
Print the Recipe- Pecan Pie Bars
File Size: 238 kb
File Type: pdf
Download File
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?
0 Comments

Once Upon a Time the Foodies Had Dinner

10/22/2018

3 Comments

 
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
3 Comments

Fall Forward

9/19/2018

0 Comments

 
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!
0 Comments
<<Previous
Forward>>
    When home cooking becomes a special occasion - Recipes, playlists, table tips and more
    Picture

    ​
    Entertaining Vintage

    Vintage treasures for the kitchen, home, collectibles, and gifts

    Categories

    All
    Afternoon Dance Break
    Birthday Greetings
    Cookbook Road Test
    Cool Tunes
    Drinks
    Entertaining Vintage
    Fish
    Kitchen Reno
    Kitchen Tips
    National Days
    Party Planning
    Pop Culture
    Recipe
    Savory Bites
    Supper Club
    Sweet Bites
    The Arts
    Travel
    TV
    Video

    Archives

    May 2020
    April 2020
    March 2020
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

    Subscribe to our mailing list

    * indicates required
Proudly powered by Weebly