Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

My youngest loves anything chocolate and peppermint and even better when added together.  I've adapted a William Sonoma recipe to make this brownie like cookie mixing in Ghiradelli peppermint bark candies.

Ingredients

4 oz unsweetened chocolate
4 Tbs (1/2 stick0 unsalted butter
1 1/2 c flour
1/2 c Dutch process cocoa powder
2 tsp baking powder
1/4 tsp salt
4 eggs
2 c granulated sugar
1 tsp vanilla
2 cups chopped peppermint bark (I like mixing Ghiradelli dark and light chocolate bark)
1/2 c chocolate chips
Powdered sugar for dusting

Directions

1.  Place the chocolate and butter in the top of a double boiler placed over simmering water.  Or in a saucepan over low heat and stir constantly until melted.  Remove from the hear and let cool slightly.

2. In a bowl, stir together the flour, cocoa powder, baking powder, and salt.  Set aside.

3. In the bowl of an electric mixer combine the eggs, granulated sugar and vanilla.  Beat on medium until light in color and thick, about three minutes.  Reduce the speed to low, add the melted chocolate mixture and beat until blended.  Add the flour mixture and beat until well incorporated.  Stir in peppermint bark and chocolate chips.

4.  Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about two hours.

5.  Preheat oven to 350.  Line baking sheets with parchment paper.

6.  Roll dough into balls and place three inches apart.  Flatten with the bottom of a glass.  Bake for 13-15 minutes until tops are puffy and firm.  Cool for five minutes and transfer to a wire rack.  Dust with powdered sugar if desired.

Golden Winter Vegetable Soup

I have made this soup for every Thanksgiving dinner, many a Christmas and New Years dinner since 2008 when it appeared in Cooking Light.  It is a great soup for special dinners or for a weekday paired with a grilled cheese sandwich.  It is just as good left over.  Potatoes and leeks are the base and butternut squash adds a bit of sweetness.  The recipe calls to serve it with a toasted baquette slice but that step can be skipped without compromising the recipe.

Ingredients

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preparation

Preheat broiler.
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Mariangela's Olive Oil Banana Bread

I have always turned to the banana bread recipe on the back of the Bisquick box for a quick use of overripe bananas. I found this recipe on Bay Area Bites .  She had this bread while visiting a friend in Italy. It is a very quick, simple recipe with no need of a mixer.  It is great for breakfast, snack, or dessert.


Mariangela's Olive Oil Banana Bread

Ingredients:
2 ripe bananas, mashed (about 1 cup)
3/4 cup olive oil
3/4 cup yogurt
2 eggs, beaten
2 teaspoons vanilla
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt

Preparation:

1. Preheat oven to 350 F.
2. In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.
3. In another bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5″ x 8.5″ pan, bundt cake pan, skillet, or traditional loaf pan would all work).
5. Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.

No Spread Sugar Cookies

These sugar cookies are great for cookie cutters as they do not spread while baking.  I like to cut out squares or circles because they are easy to decorate.  These I made for Halloween.  At Christmas time squares can be decorated into packages and circles into ornaments.  I use dough spacers to roll the dough which keeps all the cookies uniform in thickness.  I use royal icing to decorate.

No Spread Sugar Cookies

Ingredients

6 c flour

1Tbs baking powder

2 c unsalted butter

2 c baking sugar

2 large eggs, slightly beaten

2 tsp vanilla extract

1 tsp almond extract (optional)

1 tsp salt

Directions

1. Cream butter and sugar until light and fluffy, five minutes.
2. Add eggs and vanilla.
3. Mix well.
4. Mix dry ingredients and add gradually to butter mixture.
5. Mix until flour is completely incorporated and the dough comes together.
6. Chill for 1 to 2 hours
7. Roll to desired thickness on Parchment Paper and cut into desired shapes. 1/4" is ideal.  
8. Bake on Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Mario Batali Penne all'Arrabbiata

This is almost as simple as Trader Joe's frozen penne in Arrabbiata but food always taste better when prepared fresh.  This was in the New York Times Magazine.  I did not use the whole tablespoon of red pepper flakes and it still had a nice kick. So adjust that to suit your taste.  Even though it is not traditional in an Arrabbiata sauce but some Italian sausage makes a nice addition.

Mario Batali Penne all'Arrabbiata

INGREDIENTS

• 3 tablespoons kosher salt
• 4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
• 1/2 cup tomato paste
• 1 tablespoon hot red-pepper flakes
• 1 1/2 cups chopped tomatoes, like Pomì
• 1 pound penne
• Maldon or other flaky sea salt
• Freshly grated Parmigiano-Reggiano for serving.

PREPARATION

1. Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
2. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
3. Drop the pasta into the boiling water, and cook until al dente.  Drain the pasta, reserving 1/4 cup of the pasta water.
4. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.

Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

YIELD

Serves 6

Parmigiano Reggiano Broth

With my youngest in New York and my oldest now in Connecticut I have been eating my way through NYC for the last few years.  On this last trip I had a wonderful dinner at a neighborhood restaurant in the Upper West Side called Telepan.  I had burrata stuffed mezzeluna pasta with parmigiano broth.  It was so good I had to come home an find a recipe for the broth.  I make a lot of pasta dishes with chicken stock but this adds so much more flavor.  It is very simple to make but does need time to simmer.  I found this from chef Michael White of Marea. I did half chicken broth and half water.  It can have many uses.  It makes for a light pasta sauce with sausage and spinach or broccoli rabe or for any filled pasta.  It could be used to cook risotto or in soups. It can be used in place of chicken stock in many recipes. It is a great use for the rinds of parmigianio reggiano. But it must be the rind of parmigiano reggiano as other parmesans can have inedible parts to the rinds. After the rind has been cooked it can be chopped up and added to your pasta or soup. It adds a nice flavor to the dish.  The longer it simmers the better but it's okay because it makes the kitchen smell wonderful.


Parmigiano Reggiano Broth
Ingredients
2-3 Tbs olive oil
1 onion
2 garlic cloves, crushed
1 fennel bulb, chopped (can
 substitute leeks if preferred)
1 Parmigiano Reggiano rind
2 bay leaf
1/2 tsp thyme
1 tsp whole black or white peppercorns
1/2 parsley bunch, stems and leaves
2 quarts water (or 1 quart chicken broth and 1 quart water or non chicken chicken stock)

Directions
1.  Heat 2 to 3 Tbs of olive oil in a large soup pot.  When hot, add the onion, garlic, and fennel.  Cook over moderate heat until the vegetables have softened and beginning to brown.  The more caramelized the vegetables are, the deeper the flavor your broth will be.

2.  Add 2 quarts water and the rest of the ingredients.  Bring to a simmer and simmer for at least one hour, more if you have the time.  Strain the broth before use.

Orange Olive Oil Cake

Orange Olive Oil Cake
This recipe is from Saveur Magazine with some changes by a blogger I like to follow. The oranges take some time to prepare but the cake batter is done totally in a food processor.  It is a dense but moist cake.  It can be finished with the glaze, dusted with powder sugar or use your favorite chocolate frosting.  Be sure to sprinkle the sea salt on the chocolate frosting.  It has become one of my favorites.

Ingredients
2 oranges
2⅓ cups sugar
Unsalted butter, for greasing the pan
2½ cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
2 tsp orange blossom water
4 eggs
6 tbsp. extra-virgin olive oil
1/4 cup  fresh orange juice
2 Tbs reserve cooking syrup
1/4 cup powdered sugar
Sea salt, for garnish

Instruction
1. Trim about ½" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 6 cups water to a boil in a 4-qt. saucepan; add oranges. Bring water back to a boil; drain. Repeat boiling process twice more with fresh water. Put oranges, 1 cup sugar, and 4 cups water into a 4-qt. saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

2. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, (set aside reserve syrup)  remove and discard any seeds, and put oranges into the bowl of a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, 1tsp orange blossom water and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool for 30 minutes.

3. In a small bowl, whisk orange juice, 2 Tbs syrup, 1tsp Orange blossom water and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

Tomato Basil Pizza

I came across a recipe for pizza rolls in Better Homes and Garden using cherry tomatoes and basil and have made it according to the recipe and it was delicious.  Than I modified it to make it simpler.  I have made it with pizza dough and bread dough.  Both ways are good.


Ingredients
1 store bought pizza dough or frozen bread dough defrosted (I like Bridgeford brand)
2 1/2 teaspoons fine sea salt
1 large clove garlic
3 cups cherry tomatoes, halved and/or quartered
1/2 cup finely shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 teaspoon finely shredded lemon peel
1/2 teaspoon finely ground black pepper
1 cup basil leaves
Balsamic glaze
Course sea salt


Directions
1. Roll out pizza dough or bread dough on a floured surface into a rectangle 20 x 12 or to desired thickness.  It is best to keep it thin.
2. For sauce, mince and mash garlic with a large pinch of salt to make a paste. In a bowl stir together garlic paste, tomatoes, Parmesan, 1/4 cup oil, lemon peel, pepper, and remaining 1/2 teaspoon salt.
3. Position racks in the upper and lower thirds of an oven. Preheat oven to 425 degrees F.
4. Scatter basil leaves on dough. Place tomato sauce on dough.
5. Bake rolls 25 to 30 minutes, rotating baking sheets between racks midway through baking time, until crusts are golden and hollow sounding. To serve, drizzle rolls with balsamic glaze and course sea salt.

Citrus Marinated Chicken Thighs

This is from Bon Appetit fast, easy and fresh recipes.  It is all three of those.

Ingredients
1 bunch scallions, thinly sliced
2 garlic cloves, chopped
1/2 bunch cilantro, leaves and tender stems
1 tsp finely grated lime zest
1 tp finely grated orange zest
1/4 c lime juice
1/4 c orange juice
1/4 c soy sauce
2 Tbs oil
1 tsp kosher salt
4 skin on, bone in chicken thighs

Directions
1.  Set aside 1/4 c sliced scallions.
2.  Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil salt, and remaining scallions in a food processor or blender until a coarse puree forms.
3.  Set aside 1/4 c of marinade.   Add chicken in a plastic bag and pour remaining marinade over chicken.  Seal bag.  Turn to coat chicken.  Chill at least 20 minutes.
4.  Preheat broiler.
5.  Remove chicken from marinade and place skin side down on foil lined baking sheet.   Discard marinade.  Broil chicken for 5-10 minutes.  Turn over and broil for 5-10 minutes or until thermometer in thickest part of the thigh registers 180.
6.  Serve chicken with reserved marinade and scallions.

Fruit Crisp

One of my first cookbooks other than Joy of Cooking was the New Cook Book from Better Homes and Gardens.  Thirty years later I still have the cookbook.  Over the years I haven't made too many of the recipes.  It is a good reference type cookbook especially for beginners.  But this is one recipe I keep opening the cookbook for.  My version of the recipe doubles the crisp topping.

Fruit Crisp

Ingredients

1 c quick cooking rolled oats

1c packed brown sugar

1/2 c all purpose flour

1 tsp ground cinnamon or try allspice, cardamom, ginger, nutmeg or a combination

dash of salt
1/2 c unsalted butter

2 pounds apples (6 medium apples) or 2 1/2 pounds peaches (10 medium)

1/2 c granulated sugar--more or less depending on the sweetness of the fruit
1 Tbs lemon juice

Directions

Combine oats, brown sugar, flour, and cinnamon and dash of salt.  Cut in butter until mixture resembles  coarse crumbs.  Set aside.  Peel, core, and slice fruit to make 5 to 6 cups.  Place fruit in a buttered 10x6x2 inch or 10 inch round baking dish.  Sprinkle with granulated sugar.  Add lemon juice and mix. Sprinkle crumb mixture over top.  Bake in 350 oven for 40 to 45 minutes.  Serve with ice cream.  Serves 6.

Try these combos
Peach + blueberry+ allspice
Pear + cranberry + cinnamon
Apricot + raspberry + ginger
Blueberry + lime zest + cardamom

Tomato Salad with Essence of Tomato

I first had tomato water (essence) in a small restaurant in San Francisco probably close to fifteen years ago.  I still remember how good it was.  I found the recipe in Martha Stewart and decided I had to give it a try.  Her recipe called for mango but I didn't have one so I left it out and added some more tomatoes. It's easy to do but you need to start the tomato water at least 24 hours in advance.  It's a good use of ripe tomatoes.  Just be sure they haven't become over ripe.

Tomato Essence
1 pound ripe tomatoes, cored and quartered
Coarse salt

Directions
1.  Puree tomatoes and 1/4 tsp salt in a blender until smooth, about 1 minute.
2.  Line a colander with 4 layers of dampened cheesecloth and set over a deep bowl or pot.
3.  Pour tomato puree into the colander, cover with plastic wrap, and refrigerate, stirring occasionally. until 1 to 2 cups of tomato water has dripped into the container, about 1 day.  Season with salt to taste.

Tomato Salad
Ingredients
1-2 chilled Kirby or Persian cucumber, cut into 1/4 inch thick half moons
2 pints cherry tomatoes, halved or quartered if large
1 red Thai or serrano chile, very thinly sliced
1 c Thai or Italian basil, roughly chopped
1 Tbs extra virgin olive oil
1 1/3 c tomato essence

Directions
1.  Toss cucumber, tomatoes, chile, chopped basil, and oil.  Season with salt and divide salad among 4 bowls.  Divide tomato essence among bowls, garnish with remaining basil and drizzle with more olive oil.

Corn Salsa

Tonight I took the recipe for the corn salad and added some avocado, black beans and used it as a salsa over sliced hanger steak.  I had something very similar at one of my favorite local lunch spots where they served it on a corn tortilla chip as an amuse bouche.  For each two ears of corn I added about 1/4 can of black beans (rinsed and drained) and 1/2 of an avocado.  This would make a little heartier vegetarian taco than the original recipe.

2 3/4 c fresh corn kernels  (about 4 ears)

2/3 c cotija or mild feta cheese, crumbled--optional

2 tsp finely grated lime zest (about 3 limes)

3 1/2 Tbs fresh lime juice (about 3-4 limes)

2 Tbs extra virgin olive oil

1/4 tsp cayenne pepper

1/4 c coarsely chopped cilantro leaves
1 diced avocado
1/2 can black beans, rinsed and drained--optional

Coarse salt

Directions

1.   Combine lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Add corn, avocado and beans.  Season with salt.

Caesar Salad with Grilled Croutons

The secret to good caesar salad is in the dressing, good quality parmesan cheese and homemade croutons. The dressing is easy and does not use raw eggs.  Any bread can be used for the croutons.  I prefer a rustic country or ciabatta bread.  I do not use anchovies in the dressing because my family is not a fan but for those who do they can be added.

Casear Salad
Ingredients:
2 heads heart of romaine lettuce
1 c parmesan cheese, grated
4 thick slices of rustic bread
2 Tbs olive oil
2 garlic cloves
Sea salt

Directions:
1.  Tear lettuce into bite size pieces.  Wash and dry in a salad spinner.
2.  Infuse olive oil with garlic.  Let sit for at least 30 minutes.
3.  Light a grill or preheat a grill pan. Brush each side of the bread lightly with olive oil, grill for 3-4 minutes per side.  The croutons can also be baked in the oven.
4.  Let cool.  Slice into croutons.
5.  Add parmesan cheese to lettuce and toss.  Add just enough dressing to coat lettuce, toss until mixed.  Refrigerate any leftover dressing.  Serves 4.

Dressing
Ingredients:
1/4 c olive oil
1 garlic clove, minced
5 Tbs mayonnaise
1 lemon juiced, preferably Meyer Lemon
1 Tbs worcestershire sauce
anchovies if desired

Directions:
1.  Add olive oil, garlic, mayonnaise, lemon juice, and worcestershire sauce together.  Whisk or shake until emulsified.

Corn Tacos

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  I adapted this recipe from Martha Stewart.  I have used the corn salad in a number of different ways.  The recipe is a great vegetarian taco.  I would add a little avocado.  I add some grilled skirt steak for a meat version.  I rub a little olive oil, lime juice and salt and grill the skirt steak and cut it into strips.  It can also be used as a side dish or salsa.
  
  
  Corn Tacos
  Ingredients
  2 3/4 c fresh corn kernels  (about 4 ears)
  2/3 c cotija or mild feta cheese, crumbled
  2 tsp finely grated lime zest (about 3-4 limes)
  2 1/2 Tbs fresh lime juice (about 3 limes)
  2 Tbs extra virgin olive oil
  1/4 tsp cayenne pepper
  1/4 c coarsely chopped cilantro leaves
  Coarse salt
  12 small tortillas
  2 ripe mangos, peeled, halved and sliced into long thin strips
  lime wedges for serving
  2 avocados, peeled, and sliced into long thins strips.
  
  
  Directions
  1.   Combine corn, lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Season with salt.
  2.  Toast tortillas over a gas burner, or spread on a single layer on a baking sheet and broil, turning once to char.
  3.  Fill with mango slices, avocado slices, corn salad, cheese.  Serve with lime wedges for squeezing.
  4.  Add grilled skirt steak if desired.  Makes 12 tacos.

Olive Oil Cake

This cake is moist with just a hint of lemon.  You can also substitute orange zest and juice for the lemon.  It can be served with fruit and ice cream or whipping cream.  Just about any fruit would work.  Try a fruit compote cooked in a little butter and sugar.  The cake is also great just plain.

Olive Oil Cake
Ingredients
2 large eggs
1 c sugar
1 2/3 c flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 c whole milk
1 c mild extra virgin olive oil
1 tsp lightly packed lemon zest
3 Tbs lemon juice (preferably Meyer lemon)

Directions
1.  Preheat oven to 375.  Butter a 10 inch round by 2 inch deep cake pan.  Set a piece of parchment paper, cut to fit, in the bottom of the pan.  Butter the parchment and dust with flour.  Or spray with baking pam.  Set aside.
2.  Beat eggs in a large bowl with a mixer using the whisk attachment, until frothy.  Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift the beater, 6 to 8 minutes.  Scrape bowl half way through.
3.  Whisk flour, baking powder, baking soda, and salt together in a medium
bowl.  Whisk milk, oil, lemon zest and lemon juice in a large measuring cup.

4.  Add one-third of dry ingredients, then half of the wet ingredients to egg mixture.  Beat after each addition until smooth.  Continue until all are added, stopping to scrape inside of bowl a couple of times.
5.  Pour batter into prepared pan and set in oven.  Immediately turn down heat to 350.  Bake until cake pulls away from the pan and toothpick inserted in the center comes out clean, 45 to 50 minutes.
6.  Cool on a rack 15 minutes, then loosen cake from pan with a knife.  Turn out onto a plate, remove parchment and carefully flip back onto rack.  Let cool completely.

Nut Tree Potato Salad

It has become our family tradition to spend the Fourth of July at my sister's cabin in Copperopolis on Lake Tullock in the California Gold Country.  Each year we make the Nut Tree Potato Salad.  We always expect to have left overs for the next day but that rarely seems to happen but when it does it's even better the next day. For this recipe I use russet potatoes.  I find it easier to peel the potatoes, cut them into thin half moons and then cook.  Place the potatoes in salted, cold water, heat to a boil, and cook for about 6-8 minutes on medium.  Test the potatoes frequently.  They can easily become over done and mushy.  It's best to dress the potatoes when still slightly warm.  Warm potatoes will absorb more of the dressing.  And it really has to be Del Monte sweet pickle relish.  We have decided that it's the secret ingredient.

Nut Tree Potato Salad
Ingredients:
1 qt diced or half moon cooked potatoes
3 Tbs Del Monte sweet pickle relish
1 c diced celery
3 green onions, chopped including tops
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp dry mustard
2/3 c mayonnaise
3 hard boiled eggs, diced

Directions:
1.  Mix the salt, pepper, dry mustard together.
2.  Mix the potatoes, relish, celery, and green onions.
3.  Add the dry ingredients and toss to coat
4.  Add the mayonnaise and toss.  Add the eggs and toss.  Add more salt and pepper to taste.  Serves 4.

Salsa Autentica

A friend brought this salsa to a potluck and I couldn't stop eating it.  It was hard to believe it was made with canned tomatoes.  She was kind enough to give me her recipe and it is so easy I'll never buy salsa in a jar again.  It is better made ahead so the flavors can blend.

Salsa Autentica
Ingredients:
2 14.5 oz can tomatoes in rich puree
3/4 c cilantro, stems removed
1 jalepeno pepper, seeded (if you like it hot add more peppers and use some of the seeds)
1 garlic clove, sliced
1/4 red onion, cut in pieces
4-5 green onion, chopped including the green
1 8 oz can tomato sauce
1 lime
dash of olive oil
dash of red wine vinegar
1/2 tsp salt
1/4 tsp dried oregano


Directions:
1.  Place one can of tomatoes, the cilantro, garlic, and jalepeno in a food processor or blender.  Puree until almost smooth.  Pour into a bowl.
2.  Place the second can of tomatoes and red onion into the food processor or blender.  Lightly puree.  This will be chunkier than the first can.  Add to the bowl.
3.  Add the tomato sauce, green onion, juice of lime, dash of olive oil, dash of vinegar, salt, and oregano.  Stir.
4.  Refrigerate.

Panzanella Salad

I first had panzanella salad on a trip to Italy.  It is a great summertime dish when tomatoes are at their best.  I usually make it with different colored cherry tomatoes or you can use good heirlooms or a mixture of both.  I like to grill the bread.  You can either cut the bread up into croutons and toss with the salad or place a slice of bread on the plate and layer the salad on top of it.  Either way be sure to give it some time for the bread to absorb the dressing.

Panzanella Salad
Ingredients:
2 pints cherry tomatoes or 3 heirloom tomatoes or a mixture of both
1 cucumber or 2-3 persian cucumber or 1/2 English hothouse cucumber
1 avocado
4 thick slices of rustic bread
2 garlic cloves
2 Tbs olive oil
sea salt

Directions:
1.  Mix the garlic with the olive oil.  Let it sit for 30 minutes to infuse the oil.
2.  Brush both sides of the bread with the oil.  Sprinkle with salt.
3.  Light a grill or preheat a grill pan. Grill on medium for 2-3 minutes each side or on a preheated grill pan on the stove on medium high.
3.  Cut the cherry tomatoes in halves or quarters and heirloom tomatoes into wedges.
4.  Cut the cucumber into quarters lengthwise, seed and cut into chunks.
5.  Cut the avocado into chunks.
6.  Place the tomatoes, cucumber, and avocado into the bowl.  Add the dressing and let sit for about 30 minutes before serving.
7.  Place a slice of grilled bread on a plate and arrange some salad on top or cut the bread into croutons and add to the salad, tossing to coat the bread with dressing.  Drizzle with a little balsamic glace if desired.  Serves 4.

Dressing
Ingredients:
4 Tbs olive oil
8 Tbs sherry vinegar
sea salt

Directions:
1.  Whisk olive oil and vinegar together.  Season with salt to taste.

Black Bean Salad

Many years ago we vacationed in Hawaii.  My daughter was around eight years old and I think it was her first taste of black beans.  She ate that black bean burrito everyday we were there.  I have since made this interpretation many, many times.  It is great as a side dish, or as a burrito filling.  It can be served with tortilla chips.  Or use it in a tortilla shell, add some lettuce, avocado, cheese, and salsa for a taco salad.  It's best if it marinates a few hours before serving and even better the next day.

Black Bean Salad
Ingredients:
3 15oz cans black beans, rinsed until water runs clear
1 bell pepper of any color diced
1 cucumber seeded and diced (I like to use 2-3 small persian      cucumbers or 1/2 English hothouse cucumber)
2 white corn on the cob, cooked and kernels removed (optional)
8 limes
1/4 c fresh cilantro, washed, stems removed and minced
1 garlic clove sliced or frozen garlic cube
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
Splash of olive oil

Directions:
1.  Juice the limes into a bowl.
2.  Add the garlic, cumin, coriander, splash of olive oil, and salt to the lime juice.  Mix.
3.  Rinse and drain beans until water runs clear.
4.  Add beans, cucumber, bell pepper, corn if using, fresh cilantro to the bowl.  Mix and refrigerate a few hours before serving.

Salsa Verde

3/4 lb tomatillos peeled, washed and cut in halves
1/2 small red onion, quartered
1/3 c cilantro, stems removed
1-2 jalapenos, halved, seeds removed (I use one but if you like it hotter use both)
1/2 lime, zest and juice
1/4 tsp sugar
1/2 tsp salt
1 clove of garlic or frozen garlic cube

Directions
1.  Heat the oven to 450.  Place the tomatillos, jalapeño, and onion on a foil lined baking sheet.
Bake for about 20-25 minutes until the tomatillos have blistered and browned.

2.  Let cool.
3. Place everything including any liquid from the baked tomatillos in a blender and puree.
4.  Chill and serve.

Grilled Casear Salad

I had a similar salad at one of our favorite restaurants and this is my attempt at recreating it.  It has become one of our favorites.  My youngest daughter who has never liked salad asked me to make this for her one more time before she caught her plane back to New York City.  I grill the lettuce using a perforated grill pan but you can put it directly on the grill rack.  It can also be broiled in the oven or on the stove top using a preheated grill pan for those without access to an outdoor grill.  Meyer lemons should be used if available and use a good quality parmesan cheese.  I use a lemon dressing which is lighter than a traditional caesar dressing.  You can use a more traditional dressing and add some croutons.

Grilled Casear Salad
Ingredients:
2 heads of heart of romaine
2 garlic cloves/or frozen cubes (I'm a big fan of the frozen garlic cubes found at Trader Joe's)
2 Tbs olive oil
1 lemon
Sea salt
Parmesan cheese

Directions:
1.  Cut lettuce heads in half.  Wash and let drain.
2.  Infuse 2 Tbs olive oil with garlic, sea salt and juice of one lemon.  Let sit for at least 30 minutes.
3.  Brush the lettuce with the olive oil getting it between the leaves.

4.  Light a grill or preheat a grill pan or heat oven to 450.  Grill the lettuce on medium high heat or bake in the oven for about 5 minutes each side brushing with the olive oil until just wilted and lightly browned.
5.  Plate, add dressing, and grate Parmesan cheese on top.  Serves 4.


Dressing
Ingredients:
1/4 c olive oil
1 shallot finely chopped
1 lemon
Sea salt to taste
Splash of champagne vinegar

Directions:
1. Whisk the olive oil, lemon juice and vinegar together.  Add shallot.

Chocolate Olive Oil Cake

I've become a big fan of olive oil cakes.  They are fool proof and results in a dense yet moist cake.  They can be iced or simply dusted with powdered sugar.  It makes a nice dessert for breakfast with a good cup of coffee. It can be made with all almond meal (flour) for gluten free or all purpose flour or a mixture of both.  I found this recipe in Health Magazine.

Chocolate Olive Oil Cake
Ingredients:
2/3 c olive oil, plus more for greasing the cake pan
6 Tbs good quality unsweetened cocoa powder
1/2 c boiling water
1 1/2 c almond meal(flour)  or 3/4 c plus 1 Tbs all purpose flour
1/2 tsp baking soda
Pinch of salt
1 c superfine (baker's) sugar
3 large eggs

Directions:
1.  Preheat oven to 325.  Grease a 9 inch springform pan or high sided tart pan with removable bottom with a little olive oil and line bottom with parchment paper.  Or spray with baking pam.

2.  Sift cocoa powder into a bowl and whisk in boiling water until you have a smooth chocolate, barely runny paste.  Whisk in vanilla extract and set aside to cool.

3.  In a small bowl, combine almond meal or flour with baking soda and a pinch of salt.

4.  Put sugar, olive oil and eggs into bowl of a freestanding mixer with a paddle attachment or a bowl and whisk.  Beat vigorously until mixture is pale primrose, aerated, thickened and creamy about 3 minutes.

5.  Turn down mixer speed and beat in cocoa mixture.  Slowly add almond meal or flour mixture.

6.  Turn off mixer and stir a little with a spatula.  Pour batter into prepared cake pan.  Bake until sides of cake are set and very center still looks slightly damp, 40 to 45 minutes.  A cake tester should come out mainly clean with a few sticky chocolate crumbs.

7.  Let cake cool in it pan on a wire rack for 10 minutes.  Ease sides of cake with a small metal spatula or knife and remove cake from pan.  Leave it to cool completely.  Dust with powdered sugar.  Serve with ice cream and/or berries.

One Pan Pasta

I saw this recipe in Martha Stewart Living.  It looked so easy for a quick dinner with little mess.  I wasn't sure it would work but thought I would give it a try.  It has now become a favorite recipe and I pass it along to everyone.  My daughter has already made it a few times. Perfect for summer with cherry tomatoes in different colors and shapes.  Be sure to use a good quality parmesan cheese that you grate fresh--much better than the cheese in a can or plastic container.  I made a few adjustments to the recipe so vary the amounts to suit your taste.  

One Pan Pasta
Ingredients:
12 oz linguine or spaghetti noodles

12 oz cherry tomatoes—halved or quartered (I used more tomatoes about 2 cups)

1 yellow onion thinly sliced (I used ¼ to ½ onion and be sure to slice very thin)
4 cloves garlic thinly sliced (or 4 cubes of frozen garlic)

2 sprigs basil (I tore it up into small pieces)

Salt

½ tsp dried red pepper flakes (I used about 1/4 tsp which added just a touch of heat)

2 Tbs olive oil

41/2 c water

Directions:
1.  Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tsp salt, red pepper flakes in a  large skillet.  Add the water and olive oil.

2. Bring to a boil, stirring frequently with tongs until pasta is cooked and most of the water has evaporated.  About 10 minutes.

3. Season to taste with salt and pepper.  Serve with Parmesan cheese.  Serves 4.

Here I Go

I am an empty nester with both daughters living on the east coast about as far away from me as they could get.  They call or should I say text me often wanting one or more recipes or advice on how to cook something.  My eldest has been cooking for herself for awhile now but my youngest who has never had much interest finally has a kitchen available and is tired of dorm food.  So I decided to start this blog for them.  They can easily find some of their favorite recipes and some new ones that I come across that I feel they might like.  Many recipes are quick and easy since they are both busy with school and don't have a lot of time to devote to cooking.

It's my way of bringing a little bit of home to them.