See what happens when the well-iced, perfectly proportioned old fashioneds are replenished by Mr. Restaurant Quality? I blog more than one recipe.
Tonight, I made Mrs. LeTendre's pizza. Man oh man (as my Dad would say), was it good!!!
This is the pizza that Mrs. LeTendre would make for us (yesterday, when we were young), at midnight, when a group of us would show up at her house, after being at The Old House. 'Us' is defined as The Solid Four (four high school friends, one of which is Mrs. LeTendre's daughter [Ms. Mukilteo], Ms. Mequon, Ms. Verrado, and myself). With us might be any number of boyfriends, associated hangers-on, and papparazzi.
Ang (as we called her, but NEVER to her face; she always was and forever will be Mrs. LeTendre), would get out of bed and make fresh pizza for us.
We'd be coming home, after a night at The Old House, a teen bar in Port Washington. Don't get me started on those stories.....................And for sure, don't get Ms. Mequon started! (Those were the days when the 'drinking' age was 21, but if you were between ages 18 and 21, you could go to teen bars and drink beer. All teen bars were outside the City of Milwaukee. And, they all had great bands --- ahhhh, The Chevrons. 'When A Man Loves A Woman......')
Back to pizza. I haven't made Mrs. LeTendre's pizza in years, because I could not get the dough to rise, even when following Mrs. LeTendre's recipe.
Well, Ms. Verrado tells me she often makes Mrs. LeTendre's pizza. How does Ms. Verrado get that dough to rise, I have often pondered.
Today, Mr. Restaurant Quality asked for homemade pizza. (He is one of the aforementioned 'boyfriends', so when he asks for homemade pizza, I know he wants Mrs. LeTendre's pizza.) Ok, say I, I'll try it.
I was experiencing 'yeast dough' anxiety, knowing I cannot get that dough to rise. So, using a bridge from the '60s to the '00s, I went online. I googled 'homemade pizza dough' and found that one must mix water, yeast and sugar, and let it REST for five minutes to get it's groove on (god, that is sooooo '60s, don't you think).
So, alert and aware, I raised my sword and moved forward..............
I bring you: Mrs. LeTendre's Pizza, and man oh man, is it good.
Mrs. LeTendre's Pizza
475 degrees
3/4 cup warm water
1 pkg dry active yeast
1 T. sugar
1/2 t. salt
1 T. oil
2 cups all purpose flour
Cornmeal, for the pan
Sauce:
Tomato puree
Italian seasoning
Toppings:
Whatever says 'pizza' to you
8 oz shredded mozzarella cheese
Mix water, yeast and sugar. Let rest for five minutes. (I did this in a one cup glass measuring cup.) The yeast mixture will really come alive (read that to mean slightly bubbly).
In medium size bowl: add the salt, oil, flour and yeast mixture. Stir until dough comes together.
On a floured surface, knead the dough. About 10 turns.
Butter a medium size bowl and place kneaded dough into bowl. Once you place the dough into the bowl, flip it over. (the dough, not the bowl --- as pointed out to me by Ms. Oconomowoc). Cover with a towel and let rise. (I just placed the bowl on a kitchen counter.) Let rise for 45 minutes.
Punch down risen dough.
Roll out on floured surface. Roll it into a rectangle.
Butter a jelly roll pan.
Sprinkle corn meal over the surface of the pan.
Place the dough on the pan and press dough into corners of the pan, and up sides of the pan, if you like.
Spoon on the sauce.
Add toppings.
Spread shredded mozzarella cheese over the entire pizza.
Bake at 475 degrees. Start watching pizza at 10 minutes, for desired degree of doneness.
My Notes:
Regarding 'warm' water. I don't use any thermometer to measure the warmth of the water. I just run the water over my hand until I think it feels warm, NOT hot.
Tomato puree for the sauce: I can only find the 28 oz size can of tomato puree; can't find a 14 oz can. Ideally, the 14 oz can is all you need. But, you may have to settle for the 28 oz size. Not a big deal. Here's what I do: open the can of sauce and add to the can the amount of Italian seasoning that looks good to you. I'd say about 2 T. Mix it up. There's your sauce.
Spoon on as much sauce as you like. I use about 1/3 of a 28 oz can. (I froze the remainder.)
The toppings: tonight, I made half pepperoni/mushroom for Mr. RestaurantQuality and half cheese/tomato for me. This pizza can handle whatever you throw on it.
The Magic Of The Pizza Stone: I have a round baking stone from Pampered Chef. Heretofore, I shall call it My Pizza Stone. If you have any 'stone' baking sheets (round, rectangle) they make great pizza stones. I used my pizza stone, tonight. Pre-heated the oven to 475 WITH the stone in the oven. I have a round stone, so rolled my dough into somewhat of a round shape. When oven was ready, I removed the stone. Sprinkled cornmeal all over the stone. Placed the dough on the stone, then did the sauce, toppings, and cheese. Then baked. Very crispy, which is how Mr. RestaurantQuality and I like our pizza.
Sub-note: Had more dough than round pizza stone could handle. Cut off excess dough. Re-rolled into a very small quasi-rectangle and placed on a buttered, 'cornmealed' cookie sheet. Added sauce, toppings, cheese and baked, as above. Turned out really well.
Life is good.................
Friday, February 27, 2009
Oatmeal Raisin Cookies
Happy Friday (and the last Friday of February, at that),
Well iced, perfectly proportioned old fashioned in hand, (after all it is Friday - -- thank you, Mr. Restaurant Quality), I write to tell you of the perfect oatmeal raisin cookies.
Gosh, I haven't been here since February 9th. Where have I been? Right here in the Happening West Valley. Doing a whole lot of nothing, actually. Doing a whole lot of nothing is very relaxing.
Weather here is gorgeous. It's 'shorts weather'. Mr. Restaurant Quality planted red geraniums, the color of a vibrant Valentine. Have been taking long walks, admiring the mountains in the distance.
Little Sweetheart #5 continues to greatly entertain me. She has discovered that Grandma's hair is fun to pull on -- get me a ponytail holder.
On to the cookies. Mr. Cedarburg LOVES oatmeal raisin cookies, as do I. (Darling Daughter #2 and Darling Son #2 share the same passion.) I vowed to Mr. Cedarburg that I was on a quest to find the best oatmeal raisin cookies.
I have fulfilled my vow.
These cookies are very good. Mr. Restaurant Quality says they are state fair worthy. I may have to test his hypothesis, come July.
Found the recipe on one of my favorite foodblogs: Smitten Kitchen. The recipe is adapted from the recipe on the Quaker's Oats box.
Oatmeal Raisin Cookies
About 6 dozen
350 degrees 10-12 minutes
1 cup butter, softened (two sticks; 16 T.)
1 1/3 cups light brown sugar, packed
2 eggs, room temp
1 t. vanilla
1 1/2 cups all purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups oats (I used 'regular', not 'quick')
1 1/2 cups raisins
1 cup walnuts, chopped optional
Cream butter, sugar, eggs, vanilla. I used a stand mixer, but you don't have to.
In separate bowl, whisk the flour, baking soda, cinnamon and salt.
Stir flour mixure into the butter mixture.
Stir in oats, raisins, and optional walnuts.
Chill in fridge for about 45 minutes.
Using cookie scoop, scoop onto parchment lined baking sheets, 2 inches apart.
Bake until golden at edges, but undercooked on top.
Recommended baking time is 10-12 minutes.
Upon removal from oven, let rest on baking sheet for 5 minutes. Then remove from baking sheet and let cool on cooling rack.
My Notes:
Recipe can easily be cut in half.
Cookies will maintain a mounded appearance; they are not 'flat' cookies. Upon seeing the cookies right out of the oven, Mr. Restaurant Quality expressed just a touch of concern. You see, he likes 'flat' cookies. He's not into mounded cookies. I think it's because he thinks he's not getting enough cookie. Scientific research shows there is a sweet tooth gene, handed down generation to generation in the Gardner family. Mr. Restaurant Quality received it from his Dad (who was an expert at assessing lemon meringue pie). It has been passed down to the Darling Children, particularly Darling Son #1, who has successfully passed the baton to Little Sweetheart #1. That child's eyes dance with sugared delight when she sees a doughnut.
I bake two baking sheets at one time, each on its own rack. At six minutes, I rotate the pans, switching racks. Helps to get cookies evenly baked.
I used the walnuts because Mr. Restaurant Quality begged me (ok, he didn't beg, he asked
politely), to add the walnuts. They are a nice addition, but I am not a nut about nuts in my
cookies and/or brownies.
This recipe makes about 6 dozen cookies. If I baked all 6 dozen at the same time, they would all
be eaten at the same time (and not by me)!!
If you don't want to bake all the dough at one time, here's what I did. I scooped 12 cookies on each of two baking sheets and baked them. I scooped the remainder of the dough onto parchment lined baking sheets and put them in the freezer to 'flash' freeze the individual scoops. Leave them in the freezer for several hours. Then, put the scoops into ziploc freezer bags and place in the freezer.
When you have a hankering for freshly baked oatmeal raisin cookies, take out the number you need (need, not want) and bake. If you bake them right out of the freezer, start watching them at 10 minutes.
Life is good....................
Well iced, perfectly proportioned old fashioned in hand, (after all it is Friday - -- thank you, Mr. Restaurant Quality), I write to tell you of the perfect oatmeal raisin cookies.
Gosh, I haven't been here since February 9th. Where have I been? Right here in the Happening West Valley. Doing a whole lot of nothing, actually. Doing a whole lot of nothing is very relaxing.
Weather here is gorgeous. It's 'shorts weather'. Mr. Restaurant Quality planted red geraniums, the color of a vibrant Valentine. Have been taking long walks, admiring the mountains in the distance.
Little Sweetheart #5 continues to greatly entertain me. She has discovered that Grandma's hair is fun to pull on -- get me a ponytail holder.
On to the cookies. Mr. Cedarburg LOVES oatmeal raisin cookies, as do I. (Darling Daughter #2 and Darling Son #2 share the same passion.) I vowed to Mr. Cedarburg that I was on a quest to find the best oatmeal raisin cookies.
I have fulfilled my vow.
These cookies are very good. Mr. Restaurant Quality says they are state fair worthy. I may have to test his hypothesis, come July.
Found the recipe on one of my favorite foodblogs: Smitten Kitchen. The recipe is adapted from the recipe on the Quaker's Oats box.
Oatmeal Raisin Cookies
About 6 dozen
350 degrees 10-12 minutes
1 cup butter, softened (two sticks; 16 T.)
1 1/3 cups light brown sugar, packed
2 eggs, room temp
1 t. vanilla
1 1/2 cups all purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups oats (I used 'regular', not 'quick')
1 1/2 cups raisins
1 cup walnuts, chopped optional
Cream butter, sugar, eggs, vanilla. I used a stand mixer, but you don't have to.
In separate bowl, whisk the flour, baking soda, cinnamon and salt.
Stir flour mixure into the butter mixture.
Stir in oats, raisins, and optional walnuts.
Chill in fridge for about 45 minutes.
Using cookie scoop, scoop onto parchment lined baking sheets, 2 inches apart.
Bake until golden at edges, but undercooked on top.
Recommended baking time is 10-12 minutes.
Upon removal from oven, let rest on baking sheet for 5 minutes. Then remove from baking sheet and let cool on cooling rack.
My Notes:
Recipe can easily be cut in half.
Cookies will maintain a mounded appearance; they are not 'flat' cookies. Upon seeing the cookies right out of the oven, Mr. Restaurant Quality expressed just a touch of concern. You see, he likes 'flat' cookies. He's not into mounded cookies. I think it's because he thinks he's not getting enough cookie. Scientific research shows there is a sweet tooth gene, handed down generation to generation in the Gardner family. Mr. Restaurant Quality received it from his Dad (who was an expert at assessing lemon meringue pie). It has been passed down to the Darling Children, particularly Darling Son #1, who has successfully passed the baton to Little Sweetheart #1. That child's eyes dance with sugared delight when she sees a doughnut.
I bake two baking sheets at one time, each on its own rack. At six minutes, I rotate the pans, switching racks. Helps to get cookies evenly baked.
I used the walnuts because Mr. Restaurant Quality begged me (ok, he didn't beg, he asked
politely), to add the walnuts. They are a nice addition, but I am not a nut about nuts in my
cookies and/or brownies.
This recipe makes about 6 dozen cookies. If I baked all 6 dozen at the same time, they would all
be eaten at the same time (and not by me)!!
If you don't want to bake all the dough at one time, here's what I did. I scooped 12 cookies on each of two baking sheets and baked them. I scooped the remainder of the dough onto parchment lined baking sheets and put them in the freezer to 'flash' freeze the individual scoops. Leave them in the freezer for several hours. Then, put the scoops into ziploc freezer bags and place in the freezer.
When you have a hankering for freshly baked oatmeal raisin cookies, take out the number you need (need, not want) and bake. If you bake them right out of the freezer, start watching them at 10 minutes.
Life is good....................
Monday, February 9, 2009
Chicken Santa Fe
Hello From The Happenin' West Valley,
I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.
Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).
A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.
Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.
So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.
Chicken Santa Fe
1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*
In crockpot, mix together beans, corn and 1/2 cup salsa.
Top with chicken breasts; pour remaining salsa over chicken.
Cover. Cook on high 3 hours.
Remove chicken. Cut into bite sized pieces. Place back in crockpot.
Add cream cheese. Heat until cream cheese melts and blends into sauce.
Serve over rice.
Top with shredded cheese.
* My Notes:
This recipe is VERY forgiving.
I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)
You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.
I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.
Feel free to use low fat cream cheese - it will still taste delicious.
I use all sorts of blended shredded cheese. Use what you like.
Life is good................
I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.
Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).
A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.
Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.
So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.
Chicken Santa Fe
1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*
In crockpot, mix together beans, corn and 1/2 cup salsa.
Top with chicken breasts; pour remaining salsa over chicken.
Cover. Cook on high 3 hours.
Remove chicken. Cut into bite sized pieces. Place back in crockpot.
Add cream cheese. Heat until cream cheese melts and blends into sauce.
Serve over rice.
Top with shredded cheese.
* My Notes:
This recipe is VERY forgiving.
I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)
You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.
I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.
Feel free to use low fat cream cheese - it will still taste delicious.
I use all sorts of blended shredded cheese. Use what you like.
Life is good................
Sunday, February 8, 2009
Chocolate Midnight Mint Cookies
Good Sunday Greetings,
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
Wednesday, February 4, 2009
Chicken Chili
I'm back............................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
Thursday, January 15, 2009
Blueberry Crumb Cake (coffee or otherwise)
Am mesmerized, watching the video of the US Airways plane, in the Hudson River.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Wednesday, January 14, 2009
Luck Of The Irish Brownies
Hello from the sunny, warm SouthWest!!!!
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
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