Translation: The Black Beast. Based on the name alone, I knew this decadent chocolate cake would be an ideal finish to our Valentine’s Day dinner (see post below). Flourless chocolate cake is one of my all time favorite desserts. The texture is dense, closer to fudge, and you will only need a few bites to feel satisfied.
La Bête Noire
Bon Appétit | September 2006
by Jason Aronen
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream, if desired.
Roasted Filet Mignon with Cauliflower Puree + Wine Resolutions #5 and #20
For busy holidays, we like to stay in and cook a great meal (see recent New Year’s post). This Valentine’s Day, we decided to bring the restaurant to our kitchen and serve grilled filet with French fries. (More about dessert coming soon – but I’ll give you a hint: chocolate, chocolate and chocolate.) The wine fulfilled Wine Resolutions #5 and #20: Take notes on a fine wine from beginning to end, and shatter your price limit.
We chose Sunstone’s 2005 Eros, a merlot and cabernet blend. We’ve had this wine before, at the vineyard, where they served a taste alongside chocolate. I’m going to say this shattered our price limit, but have to confess that while technically this is a $58 bottle of wine (the most we’ve spent in recent years is around $34), we found the same wine on a shelf in Cost Plus for a mere $29.99. We actually had to look at the label to be sure it was correct. But there it was, a bottle of Eros half off, and you didn’t have to twist our arm to buy it.
So, on to the wine. A smell just after opening the bottle revealed aromas of blackberry and spice, and the taste was slightly peppery. But just twenty minutes later, it smelled and tasted like a different wine. It smelled sweeter, like plum, and the pepper was milder on the palate, only hitting your taste buds at the end. It went perfectly with our filet, and during dinner we marveled at how this little experiment revealed so much about how wines develop.
Roasted Filet Mignon with Cauliflower Puree
Recipe inspired by Ariane Duarte (Top Chef) and Tyler Florence
Ingredients
For beef
2 filet mignon steaks
Sea salt and freshly ground pepper
Extra-virgin olive oil
1 tbsp. butter
Fresh Italian parsley, chopped (for garnish)
For puree
1 head cauliflower, cut into 1-inch florets
1 medium potato, peeled and cut into 1-inch pieces
2 cups heavy cream
4 tbsp. butter
Sea salt and freshly ground pepper
3 sprigs thyme
Directions
For the puree:
Place all ingredients in a medium sized pot. Add enough water to just cover vegetables. Let everything come to a boil over high heat, then reduce heat to low and simmer for about 35 minutes, until everything is soft.
Discard thyme. Put mixture into a food processor and puree until smooth. Add butter one tablespoon at a time, then cream as necessary. Continue pureeing until smooth. Season with more salt and pepper. To keep warm, place puree into a large glass bowl over a pot of boiling water.
For the beef:
Preheat oven to 400 degrees. Season both sides of filet with salt and pepper. In a medium sauté pan, add olive oil and butter over medium high heat. Sear each side for three minutes, then put the pan in the oven and roast until the meat is medium-rare, about 9-10 minutes. Set meat aside to rest before slicing.
To serve, place some puree on each plate, then place sliced filet on top. Garnish with parsley, if desired.
Risotto with Red Wine and Mushrooms
Oh, risotto. Creamy, subtle, and comforting. It might be the world’s perfect meal. Like soup, it warms you from the inside out, and is adaptable to endless flavor combinations. Tonight was the first time I used red wine, resulting in a beautiful, deep lavender color. Sliced mushrooms add heartiness, and combined with a good handful of Parmesan cheese, it was absolutely lovely. I’ve always wanted to try risotto balls – the fried dumplings using leftover risotto, but we never seem to have anything left.
One of the biggest misconceptions (stated by Mario Batali himself in this video), is that risotto must be constantly stirred. I gave into the myth for years, but tonight, my risotto was made with minimal stirring and it still turned out wonderfully. Mario serves his “almost soupy,” as he puts it. That is, when you spoon risotto onto a plate, it moves around, and the rice is suspended in the starchy broth.
Risotto with Red Wine and Mushrooms
¼ cup extra-virgin olive oil
1 large shallot, diced
2 medium Portobello mushrooms, thinly sliced
2 cups Arborio rice
2/3 cup red wine
8 cups chicken stock
4 tablespoons (1/2 stick) unsalted butter
½ cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Fresh Italian parsley, for garnish
Directions
Bring broth to a simmer in a heavy medium saucepan. Add the mushrooms and cook until tender, about 5 minutes. Remove mushrooms with a slotted spoon and set aside. Keep the broth warm over very low heat. In a large sauté pan, heat the olive oil over medium heat. Add the shallot and cook until softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a ladle of stock and cook, stirring, until it is absorbed. Add several ladles of stock (enough to just cover the rice) and cook, stirring occasionally, until it is mostly absorbed. Continue adding stock until rice is tender and creamy, about 20-25 minutes. Stir in the butter and cheese until well mixed. Add mushrooms and stir gently to combine. Season with salt and pepper to taste.
Rustic Canyon’s Cranberry Orange Ricotta Cake
Since relocating to Los Angeles in September, I haven’t spent many evenings dining out. Aside from the two weeks of forced exile to eateries because of a broken fridge, my recent dinner at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica was our first real night out in a few months. It was a night where reservations were made after several restaurants were carefully considered before settling on Rustic Canyon, and I was genuinely looking forward to it.
Rustic Canyon appealed to me because of its emphasis on local, seasonal ingredients (they shop at the Santa Monica Farmer’s Market) and, based on their website and online reviews, what seemed to be a commitment to simple, quality food.
Bouchon, my favorite restaurant in Santa Barbara, follows a similar method of using Farmer’s Market fare. Once we arrived for dinner at Bouchon at 5:30 and ordered a scallop appetizer – one of the last the kitchen had available that night. When they run out of the good stuff, it’s gone.
So, it’s safe to say my expectations were high. While I love to cook at home, I’m usually overcome with giddiness at the thought of a night out at a really, really good restaurant. It’s my chance to order food I don’t normally make at home, try wines I don’t usually buy. I should also mention that I crossed out Wine Resolution #17: Try a wine you think you don't like. Blame it on Sideways, but Merlot sales went downhill when that movie became popular. I drank Merlot only when it was offered at tastings, but tonight I took the advice of our server and paired a Napa Merlot with my scallops. I'm happy to say I was not at all disappointed.
Side note: I don’t tend to take pictures in restaurants. While part of me is dying to capture the moment, another, more pronounced part says no, don’t interrupt the moment with a flash that causes other diner’s to look your way, or incessant plate spinning for just the right angle. I can’t do it. But check out the link above. Their food is as clean and inviting as their website.
We started with artichoke ravioli, which was good, but not overly exciting. Then my scallops arrived, perfectly browned on both sides with a celery root puree and red wine reduction. The next fifteen minutes were blissful as I savored every bite. You might be wondering where the cake comes in. I stumbled upon the recipe in the LA Times during my Google-research phase and was thrilled to see that it was on the menu the night we went. (We also ordered the donuts with dark chocolate sauce – an absolute must if you visit.)
The restaurant version was as I expected – moist and the perfect combination of sweetness and tartness. It was especially nice when paired with a small bite of cool vanilla bean ice cream. When I made it at home, the friends I had over noted its versatility – perfect for breakfast, brunch an afternoon snack, and a great alternative to Pumpkin Pie for Thanksgiving. It seems this cake can be eaten at any time of day, and for any occasion, making it a great recipe to keep in your files when you need something just right.
Rustic Canyon’s Cranberry Orange Ricotta Cake
Total time: 1 hour, 40 minutes
Servings: 18
Adapted from pastry chef Zoe Nathan of Rustic Canyon
2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup plus 2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/2 cups plus 2 tablespoons sugar, divided
2 1/4 teaspoons salt
Zest of 1 orange
2 cups ricotta cheese
2 1/2 cups cranberries, divided
1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.
5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
Rosemary White Bean Soup
One of the first soups I made at home and fell in love with was white bean soup. It was also the first soup I made with my immersion blender, which I’ve already plugged on this site. I’m telling you, if you love soup, you simply must have this gadget.
Paired with woody rosemary, this creamy, simple soup is always satisfying, and very straightforward to make. I’ve tried several variations over the years. Some recipes called for basil instead of rosemary, others lacked cream, and some soups skipped pureeing altogether and left the beans in tact to mingle with wilted greens suspended in broth. As enthusiastic as I initially was about these soups, I always went back to rosemary, and essentially the easiest preparation which I have found to be the most luxurious and delicious. Why mess with a good thing?
Cooking notes: With the liquid to vegetable ratio, I tend to add enough liquid to just cover the ingredients that I’m leaving to boil. I find this method usually results in an ideal consistency when it comes time to puree. If your pureed soup is too thick, you can always add more stock to thin it.
Rosemary White Bean Soup
2 tbsp. olive oil
1 large onion, diced
2 garlic cloves, minced
1 branch fresh rosemary
4 15 oz. cans cannellini beans, drained and rinsed clean from their juices
5 cups chicken stock
1 bay leaf
Salt and freshly ground pepper
1/3 cup heavy whipping cream (optional)
In a large stockpot over medium-low heat, warm olive oil and add onions and carrot. Sauté until the onions are translucent and carrot is cooked through, 10 to 15 minutes. Add the garlic and sauté for three more minutes. Add the drained white beans, rosemary branch, chicken stock and bay leaf.
Cover, bring to a boil, and simmer for 30-40 minutes, until the beans are soft. Remove the rosemary branch and bay leaf.
With an immersion blender, puree soup until desired consistency is reached. If using, stir in whipping cream. Add salt and pepper, to taste, and ladle into bowls. Finish with a drizzle of olive oil.
Kale and Potato Galette
I’ve been introduced to kale this winter (Thanks, Bon Appetit). Kale is so good for you, it’s really something worth putting on the menu once a week while it’s in season. This galette is a wonderful way to start, especially if you’re unfamiliar with kale, because the leaves are sautéed with garlic and hide between layers of thin potatoes to surprise your taste buds. The flip maneuver takes a bit of finesse, but it’s easy enough and ensures that both sides are golden and slightly crispy. I served this with a dollop of sour cream and chives, and it was perfect for a light dinner.
Kale and Potato Galette
Recipe courtesy Gourmet
1 lb kale, tough stems and center ribs discarded
1 tablespoon stick (1/2 cup) butter, 6 of the tablespoons melted and cooled
4 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon black pepper
2 lb russet (baking) potatoes (4 medium)
Cook kale in a 4- to 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, squeezing handfuls of kale to extract excess moisture, then coarsely chop. Heat 2 tablespoons (unmelted) butter in skillet over moderately high heat until foam subsides, then add garlic and cook, stirring occasionally, until golden, about 1 minute.
Add kale, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until kale is tender, about 4 minutes. Transfer to a bowl and clean skillet. Peel potatoes and thinly slice crosswise (1/16 inch thick) with slicer. Working quickly to prevent potatoes from discoloring, generously brush bottom of skillet with some of melted butter and cover with one third of potato slices, overlapping slightly.
Dab potatoes with some of melted butter. Spread half of kale over potatoes and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover with half of remaining potato slices and dab with butter, then top with remaining kale. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining potatoes and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush a sheet of foil with melted butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
Cook galette over moderate heat until underside is golden brown, 12 to 15 minutes. Remove top skillet and foil. Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderate heat until underside is golden brown and potatoes are tender, 12 to 15 minutes. Slide onto a serving plate. Galette can be made 6 hours ahead and cooled, uncovered, then kept, on a baking sheet covered with foil, at room temperature. Remove foil, then reheat in a 425°F oven until heated through and crisp, about 20 minutes.
Farmhouse Butternut Squash Soup
The last time I made butternut squash soup, I took the easy route. Oh, I made a crunchy sage topping, but you couldn’t find me breaking down squash that night. Until recently, I had major problems with my peeler. My old peeler was ok for thin carrot skins, but completely useless when it came to thicker-skinned vegetables. That’s when I turned to the boxed soup version and Costco’s pre-cut bags that spoiled me over the holidays (which, by the way, I completely endorse). Now, armed with my set of three brightly colored blade cutters from Williams-Sonoma, there’s nothing I can’t handle, even after a long day at work.
The slight sweetness of the apple really cuts through the heartiness of the squash, but the flavors blend well. The recipe didn't mention anything about saving the squash seeds, but I rinsed and toasted them, and used them as garnish along with the crispy bacon. A dash of cider vinegar wakes everything up, and even though I only had two slices of bacon in the fridge and no carrots, this soup was still a hit.
Farmhouse Butternut Squash Soup
Recipe adapted from Gourmet
4 bacon slices
4 large garlic cloves, chopped
2 lb butternut squash, peeled, seeded, and chopped
1/2 lb carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar
Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.
Manchego with Honey Butter Sauce
Write these items on your grocery list: Manchego cheese, honey, and butter. Now, don't think. Just get what I told you and you will not be sorry. Manchego on its own is a delicious cheese, but just imagine the nutty flavor of brown butter and the sweetness of honey harmonizing in your mouth. Plus the light crunch of a water cracker…I can’t believe I almost didn’t post this because it was “just a little appetizer!”
I sat for several minutes thinking of how I could describe this to you, which adjectives could convince you of its magic, but I concluded that words, in this case, are somewhat useless. And the more of them I use, the more you must read before heading to the store for the main ingredient.
Manchego with Honey Butter Sauce
Ingredients 4 tbsp. butter
1 tablespoons honey
Manchego cheese wedge
Sea salt
Directions Melt butter in small saute pan, and cook until it turns a golden brown. Drizzle in honey and stir to incorporate. Pour over cheese wedge and sprinkle with sea salt.
Glazed Lime Cake
Martha Stewart’s Lime Meltaways were the first lime-themed sweets I made that truly captured my attention (alas, I made them before my blogging days so there are no photos to share, but Smitten Kitchen made them so you can see how enticing they really are). Now I can't get enough of these small green wonders.
I’m not in the habit of baking during the week. Baking requires time, energy, accurate measuring, and a certain amount of patience to be successful. When I get home from work and need to magically put ingredients together in under an hour, baking is the last thing on my mind. Now, give me a lazy Saturday or Sunday afternoon and there is always time to precisely follow directions and even enjoy a vanilla latte or a quick magazine read while my treats are baking away in the oven.
Enter Wednesday. It's the one day a week that my husband goes jogging after work, leaving me with plenty of time to bake. Thankfully, this cake is simple. Its ingredients come together in a stand mixer and head straight to the cake pan. During the 35 minutes it bakes you can easily prep ingredients for your main course and finish the glaze that will be drizzled on top. Aside from an extra round of dishes, it didn’t appear to be more work than usual, and ended our evening on a sweet note.
Glazed Lime Cake
Recipe courtesy Bon Appetit
Ingredients
3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1 1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar
Preparation
Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.
Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.
Crispy Black Bean Tacos
For a southern Californian, Mexican and Tex-Mex dishes impart a certain comfort-food quality. The cooking style is plentiful, authentic in many venues from taco carts to restaurants, and I've stood in long lines to claim my handmade tortillas at Santa Barbara's La Super Rica Taqueria. Two years ago during a terrible lapse in judgment, I ordered fajitas at a Mexican restaurant in Vermont. Though I'm not an expert, I know fajitas should not be served with carrots, but they were nestled among the onions and peppers, along with ketchup on the side. So sad. I think it's fair to say that there are some things (like clam chowder), that New England does exceptionally well. Mexican isn't one of them.
Fajitas were one of my favorite foods to make when I began cooking more seriously in college. They were easy, flavorful, and involved guacamole – always a good thing. For years it was always the same: grilled chicken, yellow, red and orange peppers, caramelized onions, and sour cream, cheese, and guacamole for garnish. I finally branched out to steak fajitas, but have recently put them aside (Ok, I make them once a month instead of once a week) and have been more adventurous with dishes like beer battered fish tacos (very California), and these Crispy Black Bean tacos.
It’s also helpful that I actually eat black beans now. Beans didn't appeal to me growing up, but over the years I’ve seen the light. These little tacos disappear fast but are deeply satisfying. The shell is crisp, slaw crunchy and sweet, and feta mild but very complimentary. I was so absorbed in eating them that I missed a solid five minutes of American Idol. Thank goodness it’s now possible to rewind live television.
Crispy Black Bean Tacos
Ingredients
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce
Preparation
Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Wine Resolutions
Before we get too far into the new year, I must say something about resolutions. Oh, I can hear the groans. But don't worry, I have one resolution you won't be able to resist trying. Earlier this month, the Wall Street Journal ran a column outlining 20 new things to try this year – all with wine at the center of each task.
I’m planning to tack this list to my fridge and cross off every one before December 31, 2009. As I do, I’ll post my results throughout the year, and invite you join in. Today I triumphantly crossed out #18: Buy a new corkscrew. Turns out the one I have is less than a year old, and not worn enough to warrant finding a replacement.
For 2009, a To-Do List for Wine
Taste a flight, find a new store and lose that old corkscrew. A checklist of 20 things to try this year.
By DOROTHY J. GAITER AND JOHN BRECHER
Happy new year! Here's a checklist of 20 things to do this year that will make wine more fun, whether you are just beginning your wine journey or are far along the road.
1) Try a Wine From a Different Country (4/14/09)
A country whose wines are new to you. Have you ever had a wine from Croatia? Uruguay? Georgia? Next time you see one, grab it. They're out there.
2) Go to a Wine Bar and Have a Flight of Wine (5/28/09)
If you have been to some wine bars before, try a wine bar you haven't visited.
3) Order the Cheapest Wine on a Restaurant's Wine List (9/29/09)
Really, just screw up your courage and do it. Restaurateurs know that many people won't order the cheapest wine on the list for fear of appearing miserly, which is why the second-cheapest wine on the list is often the worst deal. The cheapest wine can sometimes be a pretty good deal.
4) Open a Sparkler at Home for No Reason at All (12/27/09)
There are so many reasonably priced bubblies these days that they can be cheaper than ordinary Merlot or Chardonnay. Put a bottle in the fridge and open it for dinner. Yes, then it will seem like a special occasion, but that's the point.
5) Take Notes on a Fine Wine From Beginning to End (2/26/09)
Make a notation of the time when you open it, then drink slowly and take notes throughout. Whether it's a fine white Burgundy or a good Cabernet, the wine will change with time, air and warmth. When you go back over your notes, you might be amazed at the changes. It's like pictures of children: You know they've grown up, but it's only when you look at the old pictures that you realize just how much.
6) Have a Sauternes (12/27/09)
This -- the real thing, from France's Bordeaux region -- is the classic sweet wine. Yes, it will most likely cost you some real money, but, fortunately, they do come in half bottles. Still, Sauternes is underappreciated and therefore, in its own way, a good deal. There are few more life-affirming wines, especially with some age, and even that half bottle could last several nights, making it more cost-effective.
7) Have a Blind Tasting (12/27/09)
Maybe you want to go whole-hog and invite over a few friends and ask everyone to bring, say, a 2005 Bordeaux under $20 in a brown-paper lunch bag. But doing that at home with your significant other and just two bottles of the same kind of wine is also fun and instructive. See our column about doing this.
8) Organize Your Labels (12/27/09)
We've heard from many people over the years who have saved wine labels, but just keep them in a big pile somewhere. Get a photo album and put them in. Maybe jot a little note for the special ones about where you drank it or why you liked it. Looking at them will bring back savory memories.
9) Visit the Closest Winery to Your Home (12/29/09)
It's amazing to us how many people haven't visited the winery next-door. Now that there are commercial wineries in all 50 states, there is likely to be a winery near you. If you have visited the closest winery, drop in to the second-closest, and so on. You'll be amazed at the diversity of wines and styles in your own neck of the woods.
10) Attend a Winemaker’s Dinner at a Restaurant (12/27/09)
Keep your eyes open and you will find plenty. They are not only fun, but often can be a very good value. Sometimes wine stores sponsor these, too.
11) Have Fun With Stemware (12/27/09)
Experiment. Try a good sparkling wine in a regular wine glass. Pour the same fine wine into two different kinds or sizes of glasses. We all have our “everyday” glasses, but they can get boring if you don’t watch out. Engage all of your senses when you drink wine.
12) Find a New Wine Store (10/30/09)
Buy a bottle at a wine store where you have never shopped before. With all of the good shops these days, there’s no reason not to find a caring, patient, knowledgeable merchant. Even if you have a great merchant, every store is different, so give another store a try.
13) Try a Varietal You’ve Never Had From a U.S. Winery (4/27/09)
American wineries make all sorts of interesting wines that are hidden among the Cabernet Sauvignon and Chardonnay. Maybe you’ve never tried Norton, or a Melon made in the U.S. Now’s the time.
14) Either: Have 12 Different Bottles in the House at Once (4/27/09)
Even now, most Americans don’t have a single bottle of wine in the house. Buying a mixed case is cost-effective (because you will likely get a discount) and fun. And, if you are going to do this, think about getting one of those little wine coolers, which are widely available for $150 and less.
Or: Drink Up
If you already have a wine collection, mark those bottles that really need to be drunk and then actually drink them. OK, we know you won’t drink all of them, but if you drink just five of them this year, you can check this one off. (No, we’re not sure we can do this one, either, but we’ll give it a good try.)
15) Go Crazy on a Wine Pairing for Dinner Some Night (12/27/09)
Try a New Zealand Sauvignon Blanc with steak, a Ripasso from Italy with Southern fried chicken, a sparkling Shiraz with barbecue. Just smash outside that box and see what happens.
16) Try an Older White (12/27/09)
Many fine whites age beautifully, from white Burgundy to Riesling. Well-cared-for Muscadet can be beautiful for more than a decade. At a restaurant two weeks ago, we had a 1991 Gewürztraminer from Alsace (Domaine Zind Humbrecht “Clos Windsbuhl” Hunawihr) that was so effortlessly rich, well-balanced and satisfying that at one point we called it “the essence of wine.” If you have a merchant who offers well-tended older whites, or know of a restaurant that offers them, try one. If not, buy a good white and hide it somewhere for a while. (You can check this off if you’ve put a good white away somewhere and haven’t touched it by Dec. 31.)
17) Try a Type of Wine You Think You Don’t Like (2/14/09)
Are you sure you don’t like German wine? Have you tried today’s Rioja? If there’s any type of wine you haven’t tasted for at least two years, get a bottle. Things change, including your taste.
18) Get a New Corkscrew (1/20/09)
C’mon, we know that old corkscrew still kind of works and you’ve been through so much with it. We, too, hold on to corkscrews way too long. But give in and get a new one.
19) Serve a Dessert Wine to Guests (12/27/09)
Maybe your friends don’t think they like dessert wines and maybe you don’t, either. But try an Icewine from Canada or a Muscat from the U.S. or something else along those lines (serve with fruit, nuts or cookies) and watch the wine disappear.
20) Shatter Your Price Limit (2/26/09)
At least once this year, whether at a store or a restaurant, go above your usual limit for wine if there is a bottle that looks especially interesting to you. And the opposite applies as well: If you really believe there are no good wines under a certain price, try one.
Extra Credit
If you have never dropped us a note to say hello or ask a question, don’t be shy. Our email address is wine@wsj.com and while we can’t respond to all notes, we do our best.
Printed in The Wall Street Journal, page W4
Fettuccine with Butternut Squash and Radicchio
In case it hasn’t been clear from recent posts, I have a deep, deep fondness for pasta. I’m also slightly obsessed with butternut squash. So when Gourmet featured this recipe in their "Quick Kitchen" section of January's issue, I was intrigued. This dish is, essentially, fall in a bowl. I actually savored, slowly, each bite I took. It also didn't hurt that the orange and purple hues were lovely to look at on the plate.
It is surprisingly wonderful, and I say surprisingly because radicchio has a habit of being bitter and unfriendly, but its strong bite is softened by adding sweet butternut squash. As if that weren’t exquisite enough, texture and flavor are only enhanced by adding toasted, butter coated pine nuts. Oh, did I mention the butter is browned? Well, the butter is browned, making the nut flavor even more complex.
Fettuccine with Butternut Squash and Radicchio
Adapted from Gourmet
2 tbsp. butter
2 tbsp. olive oil
1/3 cup pine nuts
1 lb. butternut squash, peeled and cut into ½-inch cubes (about 2 ½ cups)
1 medium head of radicchio, cored and thinly sliced
1 lb. fettuccine or other long, flat pasta
Parmesan cheese, for garnish
1. Melt butter and oil in a 12-inch heavy skillet over medium heat. Add pine nuts and cook, stirring, until nuts and butter have browned, 1-3 minutes. With a slotted spoon, transfer nuts to a bowl and set aside.
2. Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio, pinches of salt and pepper, and cook, stirring, until wilted and just tender, about 3 minutes.
3. Meanwhile, cook pasta in a pot of boiling, salted water until al dente. Reserve 1 cup cooking water, then drain pasta and add to skillet. Toss pasta with vegetables, adding cooking liquid in ½ cup increments, stirring over low heat until eheated through.
4. Serve topped with pine nuts and cheese.
Spelt Everything Crackers
Ok, this is genius. Until reading this post, it really never occurred to me to make crackers. But since I love a good cheese platter, I didn’t think twice before marching over to Whole Foods for spelt flour and Humboldt Fog cheese. This was going to be good.
The time it takes to whisk, knead and roll takes about ten minutes, maybe less. After I placed them in the oven I said out loud “that was easy,” and happily began typing my thoughts for this post. But I was so excited I forgot to sprinkle the sea salt on top before placing them in the oven. I quickly pulled the rack out to correct my error. I also didn’t add dried rosemary to half the cracker sheet (my original plan), and had no sesame seeds in the pantry so sea salt had to do. And boy did it.
When I smeared some cheese greedily over one of these crackers, I vowed to never by store-bought crackers again. But let's be honest, I got caught up in the moment. However, it is wonderful to know that crackers are much, much easier to make then I ever imagined.
Spelt Everything Crackers
Via Smitten Kitchen: Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.
Makes 1 large cracker sheet
1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice
1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.
2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.
3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.
Prosciutto-Wrapped Fish
Mike Bittman literally made this dish with one hand tied behind his back. I’m not kidding – watch the video. The producers held him to it after he claimed it was that easy. And it is. The fish also makes a nice presentation. (Note: If you're looking for an even easier meal, use store-bought presto instead of grinding your own.) Oh, it's also a one pan wonder. Just saute asparagus (or another vegetable) in the pan with the fish. Finish with a crisp glass of white wine and you're ready to enjoy a meal that appears to have taken much more of your energy than it really did. I won't tell.
Prosciutto-Wrapped Fish
Recipe courtesy Mark Bittman, NY Times
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil, more or less
Salt and freshly ground black pepper
4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
2 or 3 ounces thinly sliced prosciutto
2 tablespoons butter, or more oil.
1. Heat oven to 450 degrees. In a small food processor, combine herbs with pine nuts, enough olive oil to make a thick paste, and salt and pepper. (Alternatively, chop everything fine and combine in a bowl.)
2. Season fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear prosciutto with a layer of herb mixture, then lay fish in center and wrap it up.
3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add butter. When foam subsides, cook fish for a minute on each side, then roast until tender, 5 to 10 minutes depending on thickness. Fillets are done when a thin-bladed knife will pass through their thickest point with little resistance. Serve.
Yield: 4 servings.
Braised Short Ribs with Celery Root and Potato Puree
Happy 2009!
These ribs really don't need an introduction, and yet I managed to turn out several paragraphs about how exceptional they are. And believe me, I tried to keep the photos to a minimum. I typically post between one and six photos, but this time, you simply must see the photos from start to finish. It’s a gratifying moment to pull off the lid during the last twenty minutes of cooking and see the burgundy, tender ribs about to fall off their bones. It’s even better to pull the meat gently with your fork and place a bite in your mouth. It was a celebratory moment, to eat something this delicious in our own dining room, and the perfect way to ring in the new year.
This New Year’s was a night to remember, and it wasn’t because we went out to some fancy party and went to sleep at three o’clock in the morning. In fact, it was exactly the opposite. I arrived home early from work and walked two blocks to Whole Foods to gather everything I needed for an amazing meal. We stayed in, cooked all afternoon, drank red wine, then champagne, then made Italian donuts and ate them as we watched the countdown from Time’s Square. It was just perfect.
These short ribs are exceptionally wonderful. Even the smell when they were browning (this, before adding the aromatics and red wine) was compelling. Then, after adding pureed onion, celery, garlic and carrot, red wine and watching it come together into a beautiful burgundy color, the scent perfumed our kitchen, living room, hallway…
The most intensive part of the cooking process is the beginning, when the ribs need to be browned, the aromatics must be browned, wine reduced, ribs added back to pot, covered in water and then…ahh. Three hours later, they’re done to perfection, covered in a red wine sauce smelling of thyme. And let’s not forget the celery root and potato puree, which is the perfect compliment to these tender, rich ribs. The puree is creamy, and the hint of celery at the back of your mouth wakes up the entire dish. I’m absolutely certain this will be our go-to New Year’s meal from now on. It’s just too good.
Braised Short Ribs
Recipe courtesy Anne Burrell
Ingredients
6 bone-in ribs (about 5 3/4 pounds) (I had the butcher cut them into thirds, for about 15 short ribs)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half (about 5-10 minutes).
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Celery Root and Potato Puree
3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Special Equipment: Food mill (You can mash them yourself, or puree in a stand mixer)
Directions
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.
Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
*I used a tad less butter, and two large potatoes instead of three.
Cranberry Orange Scones
Before I studied abroad in college…many years ago…tea did not occupy much space in my mind. But after spreading my first London scone with rich, clotted cream and taking my tea with milk and sugar, I was smitten with this English tradition.
Tea arrived in Paris (mid-17th century) before it became popular in England, but according to legend, one of Queen Victoria’s ladies-in-waiting is credited as the creator of afternoon teatime. Between the noon and evening meal, she was itching for something more. She first had her servants sneak tea to her, but then began inviting friends to join her for an afternoon spread of small cakes, sandwiches, and of course, tea. Since then, afternoon tea has been a popular pastime, and one that I have jokingly (and not so jokingly) suggested we implement at each of my three post-college jobs. But we American’s have this terrible habit of working more hours than we should and harboring stress, which complicates this mid-week, mid-afternoon period of ultimate relaxation and reflection.
Well, at least we have weekends. I love to prepare these scones on Sunday morning for a leisure breakfast, or tuck them into my purse for a work snack. It might not be office policy, but I can certainly warm my scone in the microwave and make a cup of tea to take back to my desk…and you can bet whenever I make these, I’ll be dreaming of England for a few minutes around three o’clock…
Cranberry Orange Scones
Recipe adapted from Ina Garten
Makes 14-16 scones
Ingredients
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced (3 sticks)
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then serve with prepared honey butter.
Honey Butter
Recipe courtesy Anne Burrell
1/2 pint cold heavy cream
2 tablespoons honey
lemon zest
In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
Campanelli with Sausage and Rapini
Why is it that many grocery stores (at least those within a five mile radius of my house) do not stock orecchiette? Or, when it is stocked, I’m not planning a meal around it, so I don’t bother to pick it up. Inevitably, when I do need it, orecchiette is nowhere to be found. Even Gelson’s, which I thought would certainly carry the cute, “little ears,” left me wandering the aisles in disbelief. These stores seem to carry just about every other variety from Ruote to Gemelli (and by every other variety I mean beyond penne and spaghetti). So, I reached for a box of something I thought would work well with the sausage and rapini (broccoli rabe) it would mingle with on our plates: campanelli.
In the box, their ends look unfurled the way the petal of a tulip does, its ridges fanning around like a cape. And when they are swimming the salted water, just al dente, they are fully prepared to catch all the juices and flavors this dish provides. Like many pasta recipes, the noodle variety will not significantly affect the final outcome of the dish. I knew all would be well, but was attached to the orecchiette simply because it was a recipe from Mario Batali’s Los Angeles Restaurant, Osteria Mozza, and I wanted to try it his way the first time. But, all disappointment aside, this was delicious. Because of the textural variety, this would be a great dinner party dish – it’s crunchy, sweet, spicy, and a little unexpected.
Campanelli with Sausage and Rapini
Adapted from Chef Nancy Silverton, Osteria Mozza
1 box campanelli (or other round pasta, like orecchiette)
1 bunch (1 ¼ lb.) broccoli rabe (rapini), trimmed and chopped
2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
½ lb. (about 3 links) hot Italian sausage, casings removed
1 ½ cup store bought or homemade marinara sauce
Freshly grated Parmesan cheese, for garnish
½ cup toasted Panko breadcrumbs (optional), for garnish
In a large pot of boiling salted water, cook pasta 9-10 minutes, until al dente. Add broccoli rabe during last three minutes of cooking; drain.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion starts to soften. Add sausage, breaking it up with a wooden spoon; cook until browned, about 3 minutes. Add cooked pasta and broccoli rabe to skillet, tossing until combined. Stir in marinara sauce; cook 1 minute or until heated through.
Sprinkle with cheeses and panko breadcrumbs before serving.
Red Velvet Cupcakes
December has certainly been a month of sweets. I’m convinced it was because I had some time off (translation: more time to bake). That, combined with the recent discovery that my oven is actually half-way decent and won’t burn every cookie I attempt, adds up to a lot of desserts.
I’m sure many of you are aware that California’s cupcake craze has made consumers swoon in the last couple of years. Cupcakes popped up like pansies in bakeries across the state, making it easier than ever to try, and inevitably fall in love with, red velvet cake. I quickly googled recipes to store for the day that I would attempt them myself, and that occasion came last month for my husband’s birthday. I used Pinch My Salt’s post as a guide, and would have made the cake version, but wanted to (easily) transport the extras to his parent’s house for Thanksgiving. An already sliced cake just wouldn’t have made the prettiest presentation.
And let’s face it – Christmas is in two days, and red velvet cakes are adorably festive. All they’re missing are some green sprinkles.
Red Velvet Cake (a.k.a. Waldorf Astoria Cake)
Courtesy Pinch My Salt
2 1/2 cups sifted cake flour*
1 t. baking powder
1 t. salt
2 T. cocoa powder
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 t. vanilla
1 cup buttermilk, at room temperature
1 t. white vinegar
1 t. baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. (For cupcakes, bake 18 min.) Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with cream cheese frosting (link below).
*If you can’t find cake flour, Nicole mentioned that the original recipe called for all-purpose flour and recommended using ¼ cup less, so 2 ¼ c. all-purpose flour instead of 2 ½ C. cake flour. I went this route and the results were great.
Cream Cheese Frosting Recipe
Peanut Butter Cookies
When you first bite into this cookie fresh from the oven (a chef must taste her creations after all), you will quickly, unavoidably, become addicted to these soft, sugar-coated morsels and find reason after reason to make them (a co-workers birthday, a Friday night treat for surviving the work week, your oven has been feeling neglected lately and you don’t want to disappoint it, etc.). Oh, the list goes on.
Of course, for the die-hard peanut butter experience, you can certainly omit the chocolate chips, but even my husband, the die-hard peanut butter fanatic, admitted the chocolate chunks added a little…something. Now, go pour yourself a tall glass of cold milk and make these cookies.
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook via Smitten Kitchen
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Leek and Cauliflower Soup
I’m sure I’ve mentioned how much I love soup this time of year. And that I love cauliflower. So, really, you should have been expecting this post.
Soup and good crusty bread can be the perfect meal, but special textural additions like croutons, herbs, or in this case, grilled cauliflower, will always elevate an already wonderful soup. Grilling or roasting cauliflower releases its nutty flavor, providing a soft crunch with every bite.
Leek and Cauliflower Soup
Recipe adapted from Caviar & Codfish
Serves 6
Ingredients:
2 medium leeks, sliced into rounds and washed
1 medium sweet onion
olive oil
1 garlic clove, minced
1 large head cauliflower, cored and cut into florets
4-6 cups chicken stock (or vegetable stock)
salt and pepper
1 T butter
¼ cup heavy cream
In a large saucepan, saute onion, garlic and leeks with a bit of olive oil, until they soften but do not brown. Add cauliflower and enough stock to cover the vegetables. Bring to a boil, then reduce heat to medium. Cook until cauliflower is tender, about 15 minutes. Before pureeing, take out a few florets of cauliflower, set aside.
Puree the soup in batches in the blender. then add soup back to saucepan and season to taste with salt and pepper. Mix in cream. Keep warm over a low heat.
Slice your reserved cauliflower florets thinly, so you get cute little shapes that look like trees. Add butter to a small frying pan. When melted, add cauliflower slices and brown in the butter on both sides, taking care not to burn. Remove from pan to a small plate. Do the same with the leek rounds.
Ladle soup into bowls and garnish with the cauliflower trees and leek rounds.