I have a new signature drink - Kir Royales. As anyone who went to college with me knows, I am a big lover of fruity drinks. Case in point - the fact that winer coolers were my gateway drug into alcohol. For me a Kir Royale is a wine cooler for grownups. And boy does it rock. I feel slightly low rent for giving a recipe with only two ingredients. It's so Sandra Lee-ish (who I think is the bane of my existence as both a eater and a cook). But here it is:
1 ounce of creme de cassis
1 glass of good champagne
Pour the C de C first, add the champagne until it reaches the top. Drink.
Tuesday, January 25, 2005
Thursday, January 20, 2005
Onion Dip Recipe
I love how completely low rent and high class this dish is at the same time. This is one of Rob's favorites. It begins (as so many good things do) with caramelized onions.
For the caramelized onions:
2 big or three medium onions, preferably vidalia but not necessary
2 cloves of garlic
4 tablespoons olive oil
Pinches of: paprika, cayenne pepper, red pepper flakes
2 tablespoons balsalmic vinegar
1 tablespoon brown sugar or maple syrup
1 shot of sesame oil
Uner low heat saute onions for about 10 minutes in the olive oil. Then add the other ingreidents. Saute for another 15 minutes until brown and caramelized. Stir ocassionally to avoid burning.
For the dip
Caramelized onions
1 8 oz block of cream cheese at room temperature
1/4 cup of sour cream
2 tablespoons mayonnaise
Mix all ingredients together. Eat. Ruffles potato chips work well. Sassa's soy chips also hit the spot.
For the caramelized onions:
2 big or three medium onions, preferably vidalia but not necessary
2 cloves of garlic
4 tablespoons olive oil
Pinches of: paprika, cayenne pepper, red pepper flakes
2 tablespoons balsalmic vinegar
1 tablespoon brown sugar or maple syrup
1 shot of sesame oil
Uner low heat saute onions for about 10 minutes in the olive oil. Then add the other ingreidents. Saute for another 15 minutes until brown and caramelized. Stir ocassionally to avoid burning.
For the dip
Caramelized onions
1 8 oz block of cream cheese at room temperature
1/4 cup of sour cream
2 tablespoons mayonnaise
Mix all ingredients together. Eat. Ruffles potato chips work well. Sassa's soy chips also hit the spot.
Sunday, January 16, 2005
Jerry's Seafood, or Why I Like G&M
A friend was eager to try Jerry's Seafood on Saturday for lunch so out we went. The place is almost missable as you peak into Lanham. Jerry's is on the end of a strip mall in a small grouping of several.
We received a kind greeting that was perfectly appropriate though slightly less effusive than I was lead to expect by reading some reviews.
An attractive oyster bar was spread before us, but we chose to sit and order.
The challenge for me was to see if Jerry's could live up to the value and taste of the crabcakes at G&M in Linthicum, a favorite of mine and my friends from Baltimore who profess to know crab well.
Due to some budgetary constraints (I thought about $50 for lunch for two would be best), I was unable to do a side-by-side comparison of the large crabcakes both G&M and Jerry's offer. Why? Jerry's "Crab Bomb" http://www.jerrys-seafood.com/crab-cakes/crab-bomb.cfm costs nearly $35!!!! In contrast, G&M ( http://www.gandmcrabcakes.com ) offers one for 15.50 and two for $20.50. G&M also includes "a Tossed Salad, 2 Vegetables, Bread & Butter and Coffee or Hot Tea" while Jerry's offered rolls, and a choice of two sides.
So onto the food. My dining partner and I each ordered the crabcake plate lunch ($18.95). Her choices were string beans and a tossed salad; mine, vanilla-cinnamon apple sauce and a tossed salad.
The accompanying rolls were heavenly, soft and served warm with a chilled side-bowl with pats of salted butter. These were angelic, fluffy, white rolls with just enough crisp to keep the light steam in.
The side dishes were fresh and basic. Definitely what I would expect.
And now for the crab. It was awfully small for $18.95. The taste was wonderful. Enough spice and Old Bay to season it without distracting from the texture or getting in the way of the lumps of crab. Honestly, I wish I had the cash to try the larger one. I was grateful to have filled up on bread because the crabcake, were it not worth savoring at a more measured pace, could have disappeared with 3-4 sweeps of a moderately loaded fork.
On another note, I was appreciative of the attentive though not intrusive service. The sweet tea, which is always a find, was superb.
For the price though, I just don't see going back again. I think we would have faired much better at G and M.
Note: I have not yet tried Stoney's and the other crabcake places people rave about. I'll add to this once I make it out there.
We received a kind greeting that was perfectly appropriate though slightly less effusive than I was lead to expect by reading some reviews.
An attractive oyster bar was spread before us, but we chose to sit and order.
The challenge for me was to see if Jerry's could live up to the value and taste of the crabcakes at G&M in Linthicum, a favorite of mine and my friends from Baltimore who profess to know crab well.
Due to some budgetary constraints (I thought about $50 for lunch for two would be best), I was unable to do a side-by-side comparison of the large crabcakes both G&M and Jerry's offer. Why? Jerry's "Crab Bomb" http://www.jerrys-seafood.com/crab-cakes/crab-bomb.cfm costs nearly $35!!!! In contrast, G&M ( http://www.gandmcrabcakes.com ) offers one for 15.50 and two for $20.50. G&M also includes "a Tossed Salad, 2 Vegetables, Bread & Butter and Coffee or Hot Tea" while Jerry's offered rolls, and a choice of two sides.
So onto the food. My dining partner and I each ordered the crabcake plate lunch ($18.95). Her choices were string beans and a tossed salad; mine, vanilla-cinnamon apple sauce and a tossed salad.
The accompanying rolls were heavenly, soft and served warm with a chilled side-bowl with pats of salted butter. These were angelic, fluffy, white rolls with just enough crisp to keep the light steam in.
The side dishes were fresh and basic. Definitely what I would expect.
And now for the crab. It was awfully small for $18.95. The taste was wonderful. Enough spice and Old Bay to season it without distracting from the texture or getting in the way of the lumps of crab. Honestly, I wish I had the cash to try the larger one. I was grateful to have filled up on bread because the crabcake, were it not worth savoring at a more measured pace, could have disappeared with 3-4 sweeps of a moderately loaded fork.
On another note, I was appreciative of the attentive though not intrusive service. The sweet tea, which is always a find, was superb.
For the price though, I just don't see going back again. I think we would have faired much better at G and M.
Note: I have not yet tried Stoney's and the other crabcake places people rave about. I'll add to this once I make it out there.
Thursday, January 13, 2005
The Ugly Mug
Capitol Hill
The Ugly Mug
8th St. SE
Well, let's start with the food. Holy wow, the food was incredible. I eat beef about once every few years if that, but had tasted a burger at Matchbox that was wonderful. When I heard The Ugly Mug had a former Matchbox chef, I had to try it.
I went with a group of couples, none of whom were disappointed in the food. In a nutshell:
Mini Burgers- Holy #@^$^. Incredible. Well-priced.
Some had cheese and others didn't? (why?) Delicious taste of beef and light salt and pepper. Not too greasy.
Onion straws: Nicely seasoned, greasy yet not too much.
Calamari: Seriously good for something that would be passable if only average. They serve it with banana peppers which was a surprisingly nice touch.
Crab Cakes: Not the big lumps of crab I prefer (like at G&M in Linthicum), but also not a big hunk of fried bar food. Clearly the chef took some time in figuring out the recipe, plating the dish, etc. I will go back for these.
On food alone, this place is wonderful.
The concerns: We came in before our party, no one greeted us. There was no sign saying to seat ourselves. The bartender basically ignored us. WE were standing just inside waiting.
Our party arrived. Again, 6 people standing there. No one said hello, welcome, have a seat, someone will be right with you.
The place is very strangely decorated. There's definitely room for some more tables if they would take the behemoth booths out and put smaller ones in? Not sure what it would take but all agreed the space was pretty awkward.
The server-- very kind and she was trying really hard, but it seemed very overwhelming to her. She had no idea what beers they had or did not have-- even when given broad categories. She said it was changing every day so she was not sure. The food took forever, it took a long time to get a menu, etc. The place was fairly full, but our order was also pretty simple.
I could go on -- the jukebox ate our money, music in the place kept skipping, we were served the wrong beers, etc., but it seems like they are just trying to get it together.
Honestly, I won't go back for a while. They just don;t seem ready to be open. But after it solidifies, you won;t be able to keep me out of there. Why? The food is just that good. And this neighborhood (8th St. SE) needs more quality places to dine.
Conventional wisdom on the street ( I live and work here) is that Belga Cafe faces the same struggles. Great food, a very challenging time getting service up to speed. Belga does look quite nice unlike UM which for now just looks a bit weird and like it is missing a few things.
The Ugly Mug
8th St. SE
Well, let's start with the food. Holy wow, the food was incredible. I eat beef about once every few years if that, but had tasted a burger at Matchbox that was wonderful. When I heard The Ugly Mug had a former Matchbox chef, I had to try it.
I went with a group of couples, none of whom were disappointed in the food. In a nutshell:
Mini Burgers- Holy #@^$^. Incredible. Well-priced.
Some had cheese and others didn't? (why?) Delicious taste of beef and light salt and pepper. Not too greasy.
Onion straws: Nicely seasoned, greasy yet not too much.
Calamari: Seriously good for something that would be passable if only average. They serve it with banana peppers which was a surprisingly nice touch.
Crab Cakes: Not the big lumps of crab I prefer (like at G&M in Linthicum), but also not a big hunk of fried bar food. Clearly the chef took some time in figuring out the recipe, plating the dish, etc. I will go back for these.
On food alone, this place is wonderful.
The concerns: We came in before our party, no one greeted us. There was no sign saying to seat ourselves. The bartender basically ignored us. WE were standing just inside waiting.
Our party arrived. Again, 6 people standing there. No one said hello, welcome, have a seat, someone will be right with you.
The place is very strangely decorated. There's definitely room for some more tables if they would take the behemoth booths out and put smaller ones in? Not sure what it would take but all agreed the space was pretty awkward.
The server-- very kind and she was trying really hard, but it seemed very overwhelming to her. She had no idea what beers they had or did not have-- even when given broad categories. She said it was changing every day so she was not sure. The food took forever, it took a long time to get a menu, etc. The place was fairly full, but our order was also pretty simple.
I could go on -- the jukebox ate our money, music in the place kept skipping, we were served the wrong beers, etc., but it seems like they are just trying to get it together.
Honestly, I won't go back for a while. They just don;t seem ready to be open. But after it solidifies, you won;t be able to keep me out of there. Why? The food is just that good. And this neighborhood (8th St. SE) needs more quality places to dine.
Conventional wisdom on the street ( I live and work here) is that Belga Cafe faces the same struggles. Great food, a very challenging time getting service up to speed. Belga does look quite nice unlike UM which for now just looks a bit weird and like it is missing a few things.
Saturday, January 08, 2005
Lite N Fair, Um, Yum.
O. came over and had a taste for Lite N Fair in Old Town Alexandria. We hadn't been in a while, but wow. If you have not found this place, I suggest a trip. From the outside, it's not much to look at. The inside, even less. But the food is wonderful.
I had the cajun catfish in a rich spicy buttery sauce (not sure what it is called). It came with some sesame vegetables, perfectly steamed and seasoned and a fistfull of crispy spiced potatoes. The catfish was excellent and I beleive cost $8.95. Ridiculous. I've had worse and paid much more.
T. and O. had the surf and turf with tempura shrimp and a piece of tender, flavorful steak in a piquant sauce that I, again do not know the name of. Their dishes also came with the potatoes and vegetables. Cost for surf and turf: $10.50.
Dessert: A poached pear filled with chocolate mousse, and apple strudel, and a slice of baked Alaska -- each under $4.50.
I highly recommend this place. The chef used to be the chef at the Watergate and every time we go we really enjoy our meals. And the prices? You almost want to start all over once you finish.
So how do they do it so inexpensively? When I asked by a friend last night, I described as a cut-rate Waffle House look. You cant really see in that well from the outside, it maybe seats 20?, the dishes and glassware are nothing to write home about, you order at a counter like an understaffed Denny's. All this and the food is just so damn good.
I could go back right now.
http://www.washingtonian.com/dining/Profiles/LiteFair.html
http://www.digitalcity.com/baltimore/shopping/main.adp?_diraction=detail&_dircid=102511140
I had the cajun catfish in a rich spicy buttery sauce (not sure what it is called). It came with some sesame vegetables, perfectly steamed and seasoned and a fistfull of crispy spiced potatoes. The catfish was excellent and I beleive cost $8.95. Ridiculous. I've had worse and paid much more.
T. and O. had the surf and turf with tempura shrimp and a piece of tender, flavorful steak in a piquant sauce that I, again do not know the name of. Their dishes also came with the potatoes and vegetables. Cost for surf and turf: $10.50.
Dessert: A poached pear filled with chocolate mousse, and apple strudel, and a slice of baked Alaska -- each under $4.50.
I highly recommend this place. The chef used to be the chef at the Watergate and every time we go we really enjoy our meals. And the prices? You almost want to start all over once you finish.
So how do they do it so inexpensively? When I asked by a friend last night, I described as a cut-rate Waffle House look. You cant really see in that well from the outside, it maybe seats 20?, the dishes and glassware are nothing to write home about, you order at a counter like an understaffed Denny's. All this and the food is just so damn good.
I could go back right now.
http://www.washingtonian.com/dining/Profiles/LiteFair.html
http://www.digitalcity.com/baltimore/shopping/main.adp?_diraction=detail&_dircid=102511140
Sunday, December 26, 2004
Ethel’s Sugar Cookies
¾ C Butter flavored Crisco
1 C sugar
2 eggs
1 tsp vanilla
2 ½ C flour
1 tsp baking powder
1 tsp salt
Mix well the Crisco, sugar, eggs, and flavoring. Measure flour and blend with baking powder and salt. Stir in slowly in a mixer. Chill dough at least one hour. Heat oven to 400. Roll dough 1/8 inch thick on floured board. Cut cookies with cookie cutter. Place on ungreased sheet. Bake 7-8 minutes or until light brown. Makes 4 dozen.
(I use canned creamy frosting, but I add powdered sugar to it to make it harder. Use food coloring to make different colors.)
Peanut Blossom Cookies
1 8 oz bag Hershey kisses ½ C shortening ¾ C creamy peanut butter
1/3 C sugar 1/3 C packed light brown sugar 1 egg 2 T milk
1 tsp vanilla 1 ½ C flour 1 tsp soda ½ tsp salt sugar
Heat oven to 275. Remove wrappers from kisses. Beat shortening and peanut butter in a bowl until well-blended. Add 1/3 C sugar and brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, soda, and salt. Gradually beat this into the peanut butter mixture. Shape dough into one inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Immediately press a kiss into the center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to cool. Make about 4 dozen.
Cheesecake Bars
12 oz pkg Butterscotch chips 1/3 C margarine 2 Cups Graham Cracker crumbs 1 C chopped pecans 8 oz pkg cream cheese 1 can Eagle Brand Milk
1 tsp vanilla 1 egg
Grease a 9 x 13 pan. Heat oven to 350. Melt chips in microwave for one minute. Stir. Add crumbs. (Needs to be crumbly) Press half the mixture into the pan. In a mixer, beat cream cheese till fluffy. Add milk. Add eggs, vanilla. Mix well. Pour cream cheese mixture over graham cracker mixture. Sprinkle with remaining graham cracker mixture. Bake 25-30 minutes. Cool before slicing.
Martha Washingtons
2 boxes powdered sugar
3 C pecans
1 tsp vanilla
1 C Eagle Brand Milk
1 Stick butter
Choc, bark for dipping
Cream ingredients (except nuts) Add nuts. Roll into balls. Use powdered sugar on hands. Melt chocolate bark in microwave according to pkg. Directions. Dip balls into chocolate holding by a toothpick. Lay on wax paper to dry.
Nell’s Sugar Cookies
1 C margarine 1 C. powdered sugar 1 tsp salt 2 eggs
1 tsp soda 1 C sugar 4 C flour 1 C oil 1 tsp vanilla 1 tsp cream of tartar
Cream margarine, oil, and sugar. Add other ingredients. Mix well. Chill dough at least one hour. Drop by spoonfuls and flatten with a fork. Use crisscross pattern. Sprinkle with colored sugars. Bake at 350 for 10-12 minutes
Rum Balls
½ pound vanilla wafers 1 C powdered sugar 2 T cocoa 1 C chopped pecans
½ C syrup ¼ C rum Pecan halves or quarters
Crush wafers very fine. Mix with sugar and cocoa. Add nuts, syrup and rum. Stir until well-blended and stiff. Shape into one inch balls. Let stand one hour. Roll in powdered sugar and stick a nut on each. Store in a tight container for three days before serving them.
Peanut Butter Sandwiches
1 ½ C Flour
¾ tsp baking soda
¼ tsp salt
¼ tsp almond extract1/2 C butter softened
½ C creamy peanut butter room temp.
1 C sugar
1 large egg
P Butter Filling
¾ C p butter
¼ C pwd sugar
1 C choc chips
4 tsp veg oil
Heat oven to 350. In med bowl mix flour, soda, and salt. In large bowl beat p butter, sugar, and egg till smooth. On low, beat in flour mixture. For each cookie, roll 1 rounded tsp of dough into one inch ball. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 minutes until puffed. Let stand two minutes on sheet. Remove to rack to cool.
Filling – In bowl, mix p butter and sugar. Spread flat side of half the cookies with 1 tsp filling. Top with remaining cookies. Refrigerate until firm, 30 minutes.
In small bowl, microwave chips and oil one minute. Stir until melted. Dip cookies halfway into chocolate. Let excess drain off. Place on waxed paper sheets. Drizzle with remaining chocolate. Refrigerate to set.
The Ultimate Chocolate Chip Cookie
¾ C. Butter Flavor Crisco
1 ¼ C firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C flour
1 tsp salt
¾ tsp baking soda
1 C. choc. Chips
1 C/ pecan pieces
Heat oven to 375. Cream Crisco, sugar, milk, and vanilla. Blend in egg. Combine flour, salt, and soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop about 2 rounded T full of dough, 3 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3 inch cookies.
Chocolate Bliss Cookies
1 pkg. (8 squares) Bakers Semi-Sweet Baking Chocolate
¾ C firmly packed brown sugar
½ stick butter or margarine, softened
2 eggs
1 tsp. Vanilla
½ C flour
¼ tsp. Baking powder
1 pkg. (8 squares) Semi Sweet baking Choc or 1 ½ C. Semi-Sweet Choc. Chunks
2 C. pecans or walnuts Chopped
Microwave choc. Squares in large bowl on High for 2 minutes. Stir until choc. is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon. Stir in flour and baking powder. Stir in chopped choc. and nuts. Drop by ¼ C fulls onto ungreased cookie sheet, Bake @ 350 for 13 – 14 minutes or until cookies are puffed and feel soft to touch. Cool one minute and then remove from cookie sheet. Move to wire rack. Makes about 18 large cookies.
Pistachio Cake
1 pgs. Pistachio pudding ½ tsp almond 1 ¼ C water green food coloring 1 yellow cake mix 4 eggs ¼ C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool on rack. Dust with powder sugar.
Crepe Batter
4 eggs
¼ tsp salt
2 C flour
2¼ C milk
¼ C butter, melted
In medium bowl, combine eggs and salt. Gradually add flour alternately with milk. Continue beating with a mixer until smooth. Beat in melted butter. Refrigerate at least one hour. Cook on upside down griddle until crepes are lightly browned. Can stack crepes on a dinner plate and refrigerate.
GARLIC GRITS
1 cup uncooked grits
1 6oz roll garlic cheese cubed
1 stick margarine
2 eggs beaten
¾ cup milk
¼ tsp white pepper
¾ cup cheddar cheese grated
Cook grits as directed on pkg in 3qt pan.
While still hot, add garlic cheese and margarine. Stir well. Let cool slightly and add eggs, milk, and pepper.
Poor into 8x8 inch pan. Bake @ 325 F for 35min. Top with grated cheese and return to oven for 20 more min.
TA DA!
¾ C Butter flavored Crisco
1 C sugar
2 eggs
1 tsp vanilla
2 ½ C flour
1 tsp baking powder
1 tsp salt
Mix well the Crisco, sugar, eggs, and flavoring. Measure flour and blend with baking powder and salt. Stir in slowly in a mixer. Chill dough at least one hour. Heat oven to 400. Roll dough 1/8 inch thick on floured board. Cut cookies with cookie cutter. Place on ungreased sheet. Bake 7-8 minutes or until light brown. Makes 4 dozen.
(I use canned creamy frosting, but I add powdered sugar to it to make it harder. Use food coloring to make different colors.)
Peanut Blossom Cookies
1 8 oz bag Hershey kisses ½ C shortening ¾ C creamy peanut butter
1/3 C sugar 1/3 C packed light brown sugar 1 egg 2 T milk
1 tsp vanilla 1 ½ C flour 1 tsp soda ½ tsp salt sugar
Heat oven to 275. Remove wrappers from kisses. Beat shortening and peanut butter in a bowl until well-blended. Add 1/3 C sugar and brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, soda, and salt. Gradually beat this into the peanut butter mixture. Shape dough into one inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes until lightly browned. Immediately press a kiss into the center of each cookie. Cookie will crack around the edges. Remove from cookie sheet to cool. Make about 4 dozen.
Cheesecake Bars
12 oz pkg Butterscotch chips 1/3 C margarine 2 Cups Graham Cracker crumbs 1 C chopped pecans 8 oz pkg cream cheese 1 can Eagle Brand Milk
1 tsp vanilla 1 egg
Grease a 9 x 13 pan. Heat oven to 350. Melt chips in microwave for one minute. Stir. Add crumbs. (Needs to be crumbly) Press half the mixture into the pan. In a mixer, beat cream cheese till fluffy. Add milk. Add eggs, vanilla. Mix well. Pour cream cheese mixture over graham cracker mixture. Sprinkle with remaining graham cracker mixture. Bake 25-30 minutes. Cool before slicing.
Martha Washingtons
2 boxes powdered sugar
3 C pecans
1 tsp vanilla
1 C Eagle Brand Milk
1 Stick butter
Choc, bark for dipping
Cream ingredients (except nuts) Add nuts. Roll into balls. Use powdered sugar on hands. Melt chocolate bark in microwave according to pkg. Directions. Dip balls into chocolate holding by a toothpick. Lay on wax paper to dry.
Nell’s Sugar Cookies
1 C margarine 1 C. powdered sugar 1 tsp salt 2 eggs
1 tsp soda 1 C sugar 4 C flour 1 C oil 1 tsp vanilla 1 tsp cream of tartar
Cream margarine, oil, and sugar. Add other ingredients. Mix well. Chill dough at least one hour. Drop by spoonfuls and flatten with a fork. Use crisscross pattern. Sprinkle with colored sugars. Bake at 350 for 10-12 minutes
Rum Balls
½ pound vanilla wafers 1 C powdered sugar 2 T cocoa 1 C chopped pecans
½ C syrup ¼ C rum Pecan halves or quarters
Crush wafers very fine. Mix with sugar and cocoa. Add nuts, syrup and rum. Stir until well-blended and stiff. Shape into one inch balls. Let stand one hour. Roll in powdered sugar and stick a nut on each. Store in a tight container for three days before serving them.
Peanut Butter Sandwiches
1 ½ C Flour
¾ tsp baking soda
¼ tsp salt
¼ tsp almond extract1/2 C butter softened
½ C creamy peanut butter room temp.
1 C sugar
1 large egg
P Butter Filling
¾ C p butter
¼ C pwd sugar
1 C choc chips
4 tsp veg oil
Heat oven to 350. In med bowl mix flour, soda, and salt. In large bowl beat p butter, sugar, and egg till smooth. On low, beat in flour mixture. For each cookie, roll 1 rounded tsp of dough into one inch ball. Place 2 inches apart on ungreased cookie sheet.
Bake for 10 minutes until puffed. Let stand two minutes on sheet. Remove to rack to cool.
Filling – In bowl, mix p butter and sugar. Spread flat side of half the cookies with 1 tsp filling. Top with remaining cookies. Refrigerate until firm, 30 minutes.
In small bowl, microwave chips and oil one minute. Stir until melted. Dip cookies halfway into chocolate. Let excess drain off. Place on waxed paper sheets. Drizzle with remaining chocolate. Refrigerate to set.
The Ultimate Chocolate Chip Cookie
¾ C. Butter Flavor Crisco
1 ¼ C firmly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C flour
1 tsp salt
¾ tsp baking soda
1 C. choc. Chips
1 C/ pecan pieces
Heat oven to 375. Cream Crisco, sugar, milk, and vanilla. Blend in egg. Combine flour, salt, and soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop about 2 rounded T full of dough, 3 inches apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Cool on baking sheet 2 minutes. Remove to cooling rack. Makes 3 dozen 3 inch cookies.
Chocolate Bliss Cookies
1 pkg. (8 squares) Bakers Semi-Sweet Baking Chocolate
¾ C firmly packed brown sugar
½ stick butter or margarine, softened
2 eggs
1 tsp. Vanilla
½ C flour
¼ tsp. Baking powder
1 pkg. (8 squares) Semi Sweet baking Choc or 1 ½ C. Semi-Sweet Choc. Chunks
2 C. pecans or walnuts Chopped
Microwave choc. Squares in large bowl on High for 2 minutes. Stir until choc. is melted and smooth. Stir in sugar, butter, eggs, and vanilla with wooden spoon. Stir in flour and baking powder. Stir in chopped choc. and nuts. Drop by ¼ C fulls onto ungreased cookie sheet, Bake @ 350 for 13 – 14 minutes or until cookies are puffed and feel soft to touch. Cool one minute and then remove from cookie sheet. Move to wire rack. Makes about 18 large cookies.
Pistachio Cake
1 pgs. Pistachio pudding ½ tsp almond 1 ¼ C water green food coloring 1 yellow cake mix 4 eggs ¼ C oil
Combine all ingredients. Blend. Beat at medium speed for two minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-55 minutes. Cool on rack. Dust with powder sugar.
Crepe Batter
4 eggs
¼ tsp salt
2 C flour
2¼ C milk
¼ C butter, melted
In medium bowl, combine eggs and salt. Gradually add flour alternately with milk. Continue beating with a mixer until smooth. Beat in melted butter. Refrigerate at least one hour. Cook on upside down griddle until crepes are lightly browned. Can stack crepes on a dinner plate and refrigerate.
GARLIC GRITS
1 cup uncooked grits
1 6oz roll garlic cheese cubed
1 stick margarine
2 eggs beaten
¾ cup milk
¼ tsp white pepper
¾ cup cheddar cheese grated
Cook grits as directed on pkg in 3qt pan.
While still hot, add garlic cheese and margarine. Stir well. Let cool slightly and add eggs, milk, and pepper.
Poor into 8x8 inch pan. Bake @ 325 F for 35min. Top with grated cheese and return to oven for 20 more min.
TA DA!
Best Squash Casserole Ever
2 lbs squash
I large carrot grated
1 large onion minced
1 Pepperidge Farm stuffing mix
½ pint sour cream
1 can cream of mushroom soup
1 stick butter
salt and pepper to taste
Cook squash in salted water till soft. Drain and mash with butter. Add other ingredients, reserving half the package of stuffing for the top of the casserole. Bake at 350 for 30 – 40 minutes.
JD
I large carrot grated
1 large onion minced
1 Pepperidge Farm stuffing mix
½ pint sour cream
1 can cream of mushroom soup
1 stick butter
salt and pepper to taste
Cook squash in salted water till soft. Drain and mash with butter. Add other ingredients, reserving half the package of stuffing for the top of the casserole. Bake at 350 for 30 – 40 minutes.
JD
Friday, December 17, 2004
Tuesday, December 14, 2004
Kitchen Appliances I Cannot Do Without
It's always a bit disconcerting to cook in someone else's kitchen. It's like reading another town's newspaper. The font is different, the local news is irrelevant, if it's a small town it just feels insubstantial compared ot the Post.
When you cook a lot, you're used to having all the right appliances. And by right, I only mean right for YOU. I use the test of - will it take more time to clean it up than it saves you in prep? For example, I don't have a zester. I find that just using a vegatable peeler and then chopping the zest finely does an equally good job. I don't have a George Foreman Grill. As a baker, I do have some completely essential tools that a large majority of the population does not have.
1. A Rolling pin. Neither my parents nor my friends Joan and brian have one. Try making pie crust with an empty wine bottle. It's not fun and it takes twice as long.
Uses: Pie crust, sugar cookies, biscuits.
2. A food processor. Dear good am I dependent on a food processor. That's all there is to say.
Uses: Pie crust, won ton filling, dips, Caeser salad dressing, hummus (which i guess counts as a dip)
3. Standing mixer. Do you know how much time this saves? Rather than a handheld, where you actually have to stay there holding the mixer, with a standing mixer you can go grad other ingredients to dump in as it happily mixes.
Uses: Cookies, dips, meatballs, batters of any kind, bread dough, whipped cream or egg whites
4. Whisk. Even if I have a standing mixer to whip eggs white, I still need a whisk for the small time jobs like salad dressings. Referring back to the "how much time will it take?" principle, for some things, it's a pain in the ass to drag out the mixer.
Uses: Sauces, gravies (subset of sauces), melted chocolate, salad dressings
When you cook a lot, you're used to having all the right appliances. And by right, I only mean right for YOU. I use the test of - will it take more time to clean it up than it saves you in prep? For example, I don't have a zester. I find that just using a vegatable peeler and then chopping the zest finely does an equally good job. I don't have a George Foreman Grill. As a baker, I do have some completely essential tools that a large majority of the population does not have.
1. A Rolling pin. Neither my parents nor my friends Joan and brian have one. Try making pie crust with an empty wine bottle. It's not fun and it takes twice as long.
Uses: Pie crust, sugar cookies, biscuits.
2. A food processor. Dear good am I dependent on a food processor. That's all there is to say.
Uses: Pie crust, won ton filling, dips, Caeser salad dressing, hummus (which i guess counts as a dip)
3. Standing mixer. Do you know how much time this saves? Rather than a handheld, where you actually have to stay there holding the mixer, with a standing mixer you can go grad other ingredients to dump in as it happily mixes.
Uses: Cookies, dips, meatballs, batters of any kind, bread dough, whipped cream or egg whites
4. Whisk. Even if I have a standing mixer to whip eggs white, I still need a whisk for the small time jobs like salad dressings. Referring back to the "how much time will it take?" principle, for some things, it's a pain in the ass to drag out the mixer.
Uses: Sauces, gravies (subset of sauces), melted chocolate, salad dressings
Monday, December 13, 2004
A Bourguignonne to remember....
So Friday was our friends' Bob and Amy's Iron Chef Christmas party potluck. The whole concept was to have a theme ingredient that everyone had include in their dish. This year the theme was alcohol so that included bourbon and rum balls (that were really the candy version of a jello shooter), spiked bread puddings, a yum yum cranberry relish (with Cointreau) and the hit of the evening (by virtue of it not being a dessert), my "boeuf" bourguignonne. One fun thing about the party was reclaiming my signature drink from college - Ouzo on the rocks. I loved Ouzo. I don't know why I gave it up because it goes down easily and gets me from zero to drunk by hte time it hits my stomach. While I watered down the Ouzo at the party to ensure I wouldn't make an ass out of myself, it still tasted damn good and brought back memories of my study abroad year drinking with the Greeks. I am definitely planning on involving Ouzo into my New Year's Eve plans. I've long since given up the vegetarian life but there are some recipes that I've made up that I just don't mess with. One of them is the Satay meatballs made of fake ground beef (we call it Log O' Meat) and the other is the bourginion. I use these fake fajita meat strips and they taste divine. The real key to this dish is not the wine but the true gift to a fake meat enthusiast - Bac-O's. Oh god do they solidify this dish into a true meat alternative.
Here's the recipe:
1 large onion chopped into chunks
4 cloves of garlic coarsely chopped four or five sprigs of fresh thyme (or 1/2 teaspoon dried)
1 large sprig of fresh rosemary (or a sprinkle of dried)
4 carrots chopped into big chunks
1 small box of button mushrooms, sliced
2 packages fake beef fajita strips
1 vegetable stock cube
2 tablespoons Baco-Os
1 tablespoon of tomato paste
3 cups of red wine
2 cups of water
For the roux
1/4 cup butter
1/4 cup flour
One of the truly great reasons to use fake beef strips instead of real beef is that it saves you the step of searing the beef first and then taking it out and then putting it back in again. Who needs that? Anyway, you saute the onions in a mixture of two tablespoons olive oil and two tablespoons butter for a few minutes and then add the garlic and carrots. Add a little salt and pepper at this stage so the garlic doesn't go brown and turn bitter (thanks Nigella Lawson). Add the herbs, mushrooms, fajita strips, tomato paste, and Bac-Os. Saute a little bit longer and then add the red wine and water. Bring to a boil and them simmer for 20 minutes, stirring. Have faith folks because for the first 15 minutes it will taste like salty wine.
After 20 minutes adjust the seasonings - add more salt, pepper, and for me, I add honey if necessary. The honey is important part of fake meat cooking for me because meat does have natural sweetness. Adding honey helps bring the dish together in the same way adding salt does. Let it simmer a bit longer while you make the roux. Just mix the butter and flour together in a small pan and mix under low heat until they are completely incorporated and the roux is a golden color. Add the roux to the stew, stirring vigourously to avoid lumps. Serve warm with crusty bread. And really don't serve it with potatoes or noodles or any such nonsense because the wine makes the stew slightly purple and purple noodles - YUCK!
Here's the recipe:
1 large onion chopped into chunks
4 cloves of garlic coarsely chopped four or five sprigs of fresh thyme (or 1/2 teaspoon dried)
1 large sprig of fresh rosemary (or a sprinkle of dried)
4 carrots chopped into big chunks
1 small box of button mushrooms, sliced
2 packages fake beef fajita strips
1 vegetable stock cube
2 tablespoons Baco-Os
1 tablespoon of tomato paste
3 cups of red wine
2 cups of water
For the roux
1/4 cup butter
1/4 cup flour
One of the truly great reasons to use fake beef strips instead of real beef is that it saves you the step of searing the beef first and then taking it out and then putting it back in again. Who needs that? Anyway, you saute the onions in a mixture of two tablespoons olive oil and two tablespoons butter for a few minutes and then add the garlic and carrots. Add a little salt and pepper at this stage so the garlic doesn't go brown and turn bitter (thanks Nigella Lawson). Add the herbs, mushrooms, fajita strips, tomato paste, and Bac-Os. Saute a little bit longer and then add the red wine and water. Bring to a boil and them simmer for 20 minutes, stirring. Have faith folks because for the first 15 minutes it will taste like salty wine.
After 20 minutes adjust the seasonings - add more salt, pepper, and for me, I add honey if necessary. The honey is important part of fake meat cooking for me because meat does have natural sweetness. Adding honey helps bring the dish together in the same way adding salt does. Let it simmer a bit longer while you make the roux. Just mix the butter and flour together in a small pan and mix under low heat until they are completely incorporated and the roux is a golden color. Add the roux to the stew, stirring vigourously to avoid lumps. Serve warm with crusty bread. And really don't serve it with potatoes or noodles or any such nonsense because the wine makes the stew slightly purple and purple noodles - YUCK!
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