Molasses Spice Cookies with Orange Essence

I'm back! Sorry about the long hiatus, but the good news is I have a new camera and time off to catch you up on some great recipes. Thanks for your patience. Let's make up for lost time with an old fashion Christmas cookie recipe. Barb and I debated if this qualifies as a Christmas cookie. Hey, it's got molasses, spices, and sugar in my view that seals it! I've been whipping up multiple batches of these and they have been disappearing as if Santa was coming off his Atkins diet. Enjoy and Merry Christmas to all.

Molasses Spice Cookies with Orange Essence

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and under baked when removed from the oven. Makes about 22 cookies:

1 cup granulated sugar (about 2 1/2 ounces)
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark
3 teaspoons grated orange zest

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In work bowl of food processor, process 2/3 cup granulated sugar and 2 teaspoons grated orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside.

4. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

5. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.

6. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Source: Cooks Illustrated

Apple Pancake - Welcome back Megan!

I picked up Megan at the airport last night. We rolled in around 2 AM. We are happy to have her back after her month long internship in Santa Rosa, Calif. What to do I make her for breakfast to welcome her back? As luck would have it, I was fishing around for breakfast spots in Chicago this past week and came across a menu item at the original pancake house for apple pancakes. I was able to locate a recipe and gave it a try this morning. I pretty much used the recipe as is, except I added some vanilla for extra flavor and some baking powder for lift. I topped the finished dish off with some of my New York state maple syrup and powered sugar. Megan and Barb really enjoyed it, so it's a keeper. Next time I might add some raisins and think about some other adjustments, but not bad as is for a maiden voyage.

Recipe:
1/4 cup sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
7 tablespoons butter
1 or 2 green tart cooking apples, thinly sliced

Preheat oven to 400° F.
In a small bowl, combine sugar and cinnamon; set aside.

In a large bowl, combine eggs, salt, flour, and milk; beat until batter is smooth.

In a large heavy ovenproof frying pan or a cast-iron skillet over medium heat, melt butter, turning pan to cover sides.

Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 minutes.

Pour batter over apples into pan and bake 25 minutes or until puffed above sides of the pan and lightly browned.

Remove by flipping upside down onto a serving platter (apples and cinnamon will be on top).

Serve immediately.

Roasted Red Pepper Crostini

This is Barb's signature appetizer. This orignial recipe is a can't miss dish. Sorry for the poor photo - it looks like a slice of pizza, it's really a small piece of bread. I will update the photo next time we make it.


1 - 7 oz. jar roasted red peppers – drained and blotted dry
¼ cup chopped fresh parsley
2 tsp. Capers
3 cloves garlic
2-3 tbsp. olive oil
Greek seasoning

1 - loaf French bread
1 - 6 oz. container Alouette garlic and herb spreadable cheese

Preheat oven to 350 degrees

Coarsely chop roasted red peppers
Add parsley, capers and 2 cloves pressed garlic
Add olive oil 1 tbsp at a time to mixture until ingredients are nicely blended but not runny. Sprinkle w/Greek seasoning to taste.

Slice French bread into 1” rounds on place on cookie sheet.
Cut remaining garlic cloves and rub cut side on each of French bread rounds
Place bread rounds in oven for approx. 4 min.

Remove bread and spread Alouette cheese spread evenly over each round.
Place bread topped with Alouette back in oven and bake 4 min. longer or until cheese is bubbly.

Remove bread and place on a serving dish. Top each round with red pepper mixture and serve, or keep separate and allow for topping each round individually with desired amount of red pepper mixture.

Makes approx 30 pieces.

Mama Mia That's Some Damn Good Pizza

As a native New Yorker, I have been chasing the pizza holy grail a long time. Finally, I think I have unlocked the combination to quality pizza at home. First, let's get the dough out the way. Cooks Illustrated has nailed it with a "secret ingredient;" cake flour. The cake flour gives the crust the right amount of chew when cooked at high (500F) temperatures. I use a pizza stone and pizza peel to manage the process.

Here is the recipe for the dough:

1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar

Now for the toppings - of course because we live in barbecue country, I have tried the grilled pizza thing a hundred times - forget about it. I've seen enough burnt crust and uncooked toppings to last me a life time. Tonight I had an inspiration - forget about grilling the pizza, grill the toppings!

Check this out, I had some fresh mozzarella and you know what happens when you put that on pizza - the water works. So, I took a foil pouch of wood chips, sliced the mozzarella and placed it on some foil, greased with olive oil. My idea was to slightly smoke the cheese and drive the water out of it at the same time -it worked. Since the grill was hot, why not throw some tomato and Vidalia onion slices on too - brilliant! As far as the toppings go - let your imagination run, that's the fun.

Adjust oven rack to lowest position, set pizza stone on oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk yeast into water to dissolve. Mix the flours, salt, and sugar until combined. Slowly add liquid; continue to process until dough forms satiny, sticky ball that clears sides of work bowl. Divide dough in half and shape into smooth, tight balls. Place on floured counter or baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray and let rise until doubled in volume, about 1 hour.

When dough balls have doubled in size, dust dough liberally with flour and transfer balls to well-floured work surface. I use a rolling pin to from a 12-inch circle. Lightly flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel. Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2-inch border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart. Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and serve immediately. Repeat steps above to shape, top, and bake second pizza.

Smok'n Forth of July Ribs

Jordan and I had a great day on the golf course. He had three pars in a row and was hitting it really long. Nothing builds the appetite like a good walk on the course. Barb made a patriotic cake with white frosting, blue berries and cherries.

When it comes to ribs, I use a combination of cooking methods. I start them on the grill and finish them off in the oven. In fact, they will spend the majority of the time in the oven, which gives me the most temperature control.

Start by peeling away the membrane that covers the bones. Then apply your rub. Make a tin-foil pouch for your wood chips.

Rub the ribs with love. Place ribs on grill away from the chip pouch. Cook on the gas grill for about an hour at a very low temperature. The only burner I have on is the one directly over the wood chips.

In the oven, I place a 9x13 dish filled with boiling water on the bottom rack. My ribs go on top. I place them onto of cooling rack, on a foil-lined cookie sheet. Set the oven to 220 degrees and forget about them for about three hours.

In the last half hour of cooking, I bast them with sauce and crank up the oven heat. You can also place under the broiler or finish them off back on the gas grill. But be careful not to burn the sauce.

This rub recipe is from Cooks Illustrated:

Dry Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder

Birthday Fiesta!

Barb made this birthday meal a few years ago. She was inspired by the May 2001 edition of Bon Appétit. Here are the recipes:

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
(LOMO DE PUERCO CON SALSA DE NARANJA Y CHILE CHIPOTLE)

For a flavorful side dish, brush carrots, green onions, zucchini strips, and asparagus with vinaigrette, then grill. Pour a Mexican Nebbiolo or Spanish Garnacha blend.
10 SERVINGS

3 1/2 pounds pork tenderloins
6 cups orange juice
2 teaspoons salt
2 tablespoons (1/4 stick) butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cups low-salt chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh chives
1 tablespoon minced canned chipotle chiles

Divide pork between 2 re-sealable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 min­utes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made1 day ahead. Cool. Cover and chill.)

Prepare barbecue (medium-high heat). Drain pork; pat dry. Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.
Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chiles. Slice pork. Serve with sauce.

MASHED SWEET POTATOES WITH ROASTED GARLIC
(PURE DE CAMOTES CON AJO)

10 SERVINGS
2 heads of garlic
1 tablespoon olive oil
4 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 2-inch chunks
1 1/4 cups whole milk
3/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Preheat oven to 350 °F. Cut tops off garlic. Place on foil; drizzle with oil. Enclose garlic in foil. Bake until tender, about 1 hour. Cool. Squeeze garlic to release from skins. Cook sweet potatoes in pot of boiling salted water until tender, about 20 minutes. Drain; return to pot. Add milk, cream, butter, and roasted garlic. Using handheld electric mixer, beat until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Re-warm in microwave)


TORTILLA SOUP
(SOPA DE TORTILLA)

6 SERVINGS
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5- to 6-inch-diameter white corn tortillas
2/3 cup plus 2 tablespoons corn oil
2 cups coarsely chopped plum tomatoes
1 1/2 cups water
1/4 small white onion
2 large garlic cloves
1 large sprig fresh epazote or 2 large fresh cilantro sprigs
Pinch of baking soda
4 cups low-salt chicken broth
1/2 cup crumbled queso fresco
1 small avocado, peeled, pitted, diced
1/4 cup crema mexicana or sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4-inch strips. Cut 6 tortillas into 1x1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot.

Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slot­ted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.

Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.

Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.

Master Recipe for Seared Scallops

This is a follow-up recipe to my entry about seared sea scallops. It's from Fine Cooking and it's written by Molly Stevens and serves two to three:

Ingredients:
1 pound dry large sea scallops

Ingredients for 1 sauce recipe:

Classic Herb Butter Sauce,

Spicy Coconut Curry Sauce, or Spicy Red Pepper & Cilantro Sauce

2 tablespoons extra-virgin olive oil, peanut oil, or a mix of oil

unsalted butter

Kosher salt

freshly ground black pepper

How to make:
Prepare the ingredients for the sauce. Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.
Dry the scallops well to ensure a golden crust.
For a deeply golden sear, use medium-high heat and don’t crowd the pan. To avoid tearing the scallops while turning them, use a nonstick skillet and handle them gently.

Fine Cooking #72, pp. 49

JP Wine Bar

Wow, a Tuesday night on the town with my two favorite ladies (Barb and Megan)! We traveled downtown to JP Wine Bar to hear some cool music and sample some of JP’s wines and food.

First, JP’s is totally smoke-free, which is a huge plus for us! It’s got ample parking and it offers patio seating out front. Check out their website to get a look at the sleek décor.

Before I move on to the food and drinks, let me give you the low-down on the music, Barclay Martin Ensemble. Barclay has a voice that has been compared to James Taylor. Visit their website to listen to some of their music. We all really enjoyed the Ensemble. See their review below that appeared in the Kansas City Star. I especially like some of their more lively numbers with lots of percussion.

For wine, Barb tried a red flight (two ounce pours), featuring the following wines (Note the theme from the movie, Sideways):

Get Sideways

133
Siduri Pinot Noir, Willamette Valley, Oregon 2005
Winemaker Adam Lee sources fruit from some of the most disparate vineyards in the Willamette Valley, then vinifies each barrel according to lot, clone, and cooper in an effort to champion individuality of place and intensity of flavor in each wine he produces.

134
Cycles Gladiator Pinot Noir, Central Coast, California 2005
Cycles Gladiator is a celebration of the freedom and happiness that pervaded the late 19th century following the invention of the bicycle. The mythological image of the ‘winged bycicle’ captures the grace, beauty, and uniqueness of our hillside vineyards.

135
Faiveley Nuits-St-Georges 1er Cru,Burgundy, France 2001
Classic French Burgundy from one of the regions’ top producers. With notes of earthy spice and dried fruits a good balance of acidity and soft texture makes this a great Pinot to pair with several foods.

Megan tried a flight of their whites:

World Cup Whites

105 Zemmer Pinot Grigio, Alto Adige, Italy 2004
Radiant straw yellow in color with apple and delicate pear fruit on the nose. This wine broadens and expands from tight scents of dry pineapple and white flowers to ripe flavors of lime.

106 Nora Albariño, Rias Baixas, Spain 2004
The Albariño varietal is native to this coastal area. It's rich and deep, offering melon, smoke, mineral and honey flavors and a long, smoky finish.

107 Balbo Crios Torrontes, Cafayate, Argentina 2005
Enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit. Beautiful structure and acidity along with enticing fruit flavors.

108 Saint M Riesling, Pfalz, Germany 2003

Produced by Germany’s famed Dr. Loosen, this is a fresh, fruit-driven wine with wonderfully ripe flavors of peach and apricot.

Onto the food! An important note is that during most of June, JP’s kitchen will be closed due to an expansion. When the remodel is complete, they will start offering a full menu.

We sampled two items from their “light” menu. Both were delicious. We chose a cheese flight (“Local Flavor”) and a Bruschetta. The cheese flight was loaded with goodies like pear, apple, roasted pecans (spice with cumin, yummy), gourmet crackers, dried cherries, grapes, roasted peppers. Watch out for the roasted garlic – right Megan!

Local flavor

Maytag Blue, cow’s milk, soft blue
Wanting to make a name of his own Fritz Maytag, son of the founder of the Maytag washing machine, began working with scientists at Iowa State University to develop a great handmade American Blue. Considered one of the Noble Four Blues it has a moist yet crumbly texture with a lemony finish.

Carr Valley Mobay, cow’s milk, semi-soft
Carr Valley Mobay artesian cheese is made in two halves with grapevine ash in the center and outside. One half is made with goat’s milk, the other with sheep’s milk, and are then pressed together as one cheese. The flavor is earthy with a clean goat and sheep remnant.

Vella Special Select Dry Monterey Jack, cow’s milk, firm
This Special Select Jack has all the same characteristics as Vella’s regular Dry Jack, with its hard, pale yellow interior and sweet, nutty flavor. It is aged for a full year to develop an even harder texture and more intense flavor, making it similar to a Parmigiano Reggiano.

Bruschetta
Mixed greens, manchego cheese, pepperocinis, peppadews, pears, pear-balsamic dressing, fried Beau Solais Farms oyster mushroom croutons


TREAT YOURSELF TO A BARCLAY SUMMER
Diverse and daring ensemble plays regularly at Bar Natasha.
By TIMOTHY FINNThe Kansas City Star

The Barclay Martin Ensemble: June 20, July 18, Aug. 15 and Sept. 19 at Bar Natasha, 1911 Main St.
No one is ever going to confuse the two, but the music career of Barclay Martin has taken a David Byrne twist. In the same way Byrne evolved from a composer of enervated, twitchy post-punk art songs like “Psycho Killer” to a sound experimentalist and then a connoisseur of world music, Martin has changed both his tunes and the way he plays them.
He spent years developing a loyal following of fans who warmed up instantly to his refined blend of café folk and folk-rock tunes, which he sang in a voice that may always draw comparisons to James Taylor’s. He could have sustained that career, which produced the very appealing recording “Age of Information.”
But after some travel abroad, including several trips to the Philippines for a music documentary, Martin started to feel unsatisfied with the music he was making and the way he often performed it: solo with guitar.
Then came a career-altering moment: He started listening to and then playing with some of the best musicians in Kansas City. These days Martin leads the Barclay Martin Ensemble, a five-piece group comprising a lustrous roster of singers and players: Mark Lowrey on piano; Giuliano Mingucci, drums and percussion; Rick Willoughby, bass; and Erin McGrane, vocals and percussion.
For the summer and beyond, the ensemble has a gig every third Wednesday of the month at Bar Natasha, 1911 Main St. (It also performs regularly at JP Winebar, 1526 Walnut). During its May 16 show at Natasha, the band ended its 90-minute set with a one-two punch that illustrated its diversity, its sophistication and its brawn.
First, “Dawn,” a dynamic blend of ambient/hypnotic vocals and rhythms that erupts into a rumba/salsa rock beat before subsiding into more transcendence.
Then “Brother’s Keeper,” more than five minutes of two-chord gospel-blues revelry, featuring lots of percussion and harmonies and dancing and Lowrey giving the grand piano a combined Jerry Lee Lewis/Keith Moon working-over.
It was a joyous, high-energy moment — caffeinated, you could say, but definitely not your coffeehouse brew.

Dan's Birthday Dinner

This recipe was published in March 2002 edition of Bon Appétit. This is the third time we have made this dish and its a winner every time. I use my cast iron skillet. Also, in checking the reviews for this recipe, some reviewers have reported needing to thicken the sauce with cornstarch. I have never had to add this step, so for me the recipe works as presented.

PEPPERCORN STEAKS WITH BOURBON SAUCE

4 teaspoons four-peppercorn spice mix or whole black peppercorns

6- to 8-ounce beef tenderloin steaks1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces1/4 cup finely chopped shallots

2/3 cup beef stock or canned beef broth Coarsely crush peppercorns in mortar with pestle.

Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.

Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.

Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes.

Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
Makes 6 servings.

Bon AppétitMarch 2002
Epicurious.com © CondéNet, Inc. All rights reserved.

We have made this cake several times. It’s dense with great flavor. Add more zest to give it an extra kick. The last two times it has been a bit on the dry side. Barb thinks you really need to watch your cooking time and pull before you think it’s ready.


BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

2 cups plus 6 tablespoons cake flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries (about three 4.4-ounce packages)

1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

Lemon peel strips (optional) Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely.

Peel off parchment paper.Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve. Makes 12 servings.

Lemon Cream Cheese Frosting

2 8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes. Makes about 4 1/2 cups.

Bon AppétitAugust 2001

Thymes Two Catering, San Francisco, CA
Epicurious.com © CondéNet, Inc. All rights reserved.

Pan-Seared Scallops

We tossed this together in minutes! Barb cooked the asparagus in the oven on a cookie sheet with olive oil at 475. I cooked the scallops in a cast-iron skillet with a little canola oil at a medium-high temperature. Before cooking, I coated the scallops in Wegman’s browning flour. I only turned them once to cook side. Voila, a delicious meal in minutes.





What’s on the horizon?

I am going to devote an entire post to Wegman’s, they deserve it!

Also, I am going to have a post about my equipment. Whoa, keep it clean, my cooking equipment!

Also I am planning a post about our favorite summer beverages.

Fish and Shrimp Tacos

This is based on a San Diego style fish taco receipe. I used fresh haddock from Costco for the fish. It was a winner!

Serves: 4 Preparation time: 15 minutes Ingredients:
1/2 cup canola oil
1 cup beer
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper
2 - 8 ounce white fish fillets , pin bones removed and each fillet cut cross-wise into 6 pieces
1 small to medium sweet onion such as Vidalia, 4 to 8 ounces
15 sprigs cilantro

1 1/2 teaspoon fresh lemon juice

1/2 teaspoon cumin
1/2 cup light or regular mayonnaise
1/2 cup low-fat yogurt
1 small head green cabbage, 12 to 16 ounces
2 ripe but firm avocados
1 lime
1 12-ounce jar medium-hot salsa
12 flour tortillas, about 8 inches in diameter

1. Put the oil in a large, heavy skillet over medium-high heat. Combine the beer, egg, and flour in a medium-size mixing bowl. Stir in the mustard, cayenne, salt, and several grindings of black pepper. Put 6 pieces of fish in the batter, coat well, and add to the skillet. Cook for 3 minutes, turn the pieces, and cook for 3 more minutes, or until golden brown. Drain on a paper towel-lined platter. Repeat with the remaining 6 pieces. Reduce the heat if needed to prevent burning.

2. While the fish cooks, peel and quarter the onion and remove the leaves from the cilantro sprigs. Put the onion and cilantro in a food processor and pulse several times, or until coarsely chopped. Add the mayonnaise, lemon, cumin and yogurt to the processor and pulse just once or twice to combine. Put the onion-mayonnaise sauce in a small bowl.

3. Halve the cabbage lengthwise and remove the core from each half. Place each half, flat side down, on a cutting surface and cut into thin shreds with a chef's knife. (Or shred using the large holes of a four-sided grater or the grating attachment of a food processor.) You should have about 4 cups. Put the cabbage in a small bowl.

4. Halve, pit, and peel the avocados. Cut each half lengthwise into six slices. Lay the slices on a small plate. Cut the lime into 4 wedges and put in a small dish. Put the salsa in a small bowl with a slotted spoon (so you won't get a lot of liquid in your tacos).

5. Bring all the ingredients for the tacos to the table and allow diners to make tacos one at a time as follows: Put a few tablespoons cabbage in the middle of each tortilla. Top with 1 piece of fish, 1 tablespoon of the onion-mayonnaise sauce, 1 tablespoon salsa, 2 avocado slices, and a squeeze of lime. Fold and eat.

Eggplant Crustini

Barb made this up last night on the fly - easy and delicious. I cooked it on the grill.

Eggplant Crustini
1 eggplant
fresh mozzarella
crusty rolls
fresh basil (use whatever seasoning you have on hand) Greek seasoning would work well too
tomato

1. Heat barbecue grill
2. Slice eggplant, tomato, rolls, and mozzarella across the diameter
3. Brush rolls and eggplant with olive oil and seasoning of your choice
4. Grill eggplant on one side
5. Slightly grill tomato
6. Flip eggplant and place mozzarella on top of eggplant.
7. Cover grill so cheese starts to melt
8. Place rolls on grill, grill first side and flip
9. On toasted side, place the eggplant and tomato on top.
10. Grill unit second side of roll is toasted
11. Drizzle olive oil and seasoning on top.

Enjoy!

PS: Our side dish was Rosy's Fries (stay tuned for recipe)

ORANGE DROP COOKIES

As a boy, the smell of these cookies drifting from Mrs. O'Herns kitchen turned me into a beggar. Years later my mom secured the recipe. These cookies are cake like, with the lift from the baking powder and soda. Enjoy!

I use a cookie scoop from King Arthur Flour The Baker's Catalogue:
King Arthur Flour

Mrs. O’Herns Orange Drop Cookies

1 cup shortening or butter
2 cups sugar
2 eggs
1 cup sour milk
½ cup orange juice
4 ½ cups flour, sifted
2 tsp. Baking powder
1 tsp. Salt
½ tsp. Soda

375 degree oven

1. Add dry ingredients to large mixing bowl. Whisk ingredients to blend.
2. Add liquid ingredients and mix together.
3. Drop batter (1 tbls.) onto cookie sheet lined with parchment paper.
4. Bake for 10 minutes
5. Cool on wire rack

*Optional: Add orange zest to cookie batter for extra flavor.

Orange Drop Cookie Frosting

3 tablespoons butter, soft
1 tablespoon orange rind, grated
1 tablespoon orange concentrate
1 ½ cup powdered sugar


For frosting: mix butter, orange zest and orange juice together. Then add powdered sugar and beat until smooth. Add a teaspoon of milk, only if needed.