hear the buzz....

no recipe

just a little update 

on our bees

that are reproducing

at the rate of about 1000

a day

pretty cool

right?

Splat Cookies

this is definitely not a new recipe

as a matter of fact

it might be as old as time

or at least as old as

quaker old-time oatmeal

i

on the other hand

had never heard of

or tasted this cookie

before i met my husband

upon seeing it at a pot-luck table

he murmured

that is my favorite kind of cookie

it would be great if you could figure out the recipe

which was easy

compared to the 

memory game

you know the one

where someone describes something they once had

and then asks if you can duplicate it

that sucks

this is my version of what is commonly known as

no bake chocolate oatmeal cookies

i call them splat cookies

because i make the dough

and basically

splat them into shape

no muss

no fuss

Splat Cookies
(printable recipe)

2 cups granulated sugar

1/2 cup milk, cream, or evaporated milk

1/4 cup unsalted butter

generous pinch of salt

1/4 cup dark cocoa

1/2 cup crunchy peanut butter

1 cup bittersweet chocolate chips

3 cups oatmeal

1 tsp vanilla

Throw the sugar, milk (or whatever you are using), butter, salt and cocoa into a heavy bottomed pan.  Cook on medium heat stirring occasionally until it comes to a boil.  Stir constantly for 3 minutes while it is boiling. Remove from heat and add peanut butter and vanilla.  Stir until the peanut butter has melted. Drop in the chocolate chips and give a good stir, then stir in the oats. If the mixture begins to seize up on you, place over a gentle heat to loosen it up a bit...if it still is being funky, add a bit more milk (cream, evap milk)...just a tad at a time.  Using a tablespoon, drop onto a lined cookie sheet and let cool.

Eat with friends and a glass of milk!

Tuesday Night Supper Club- Tortelli with Butter and Sage

i'm on a bit of a pasta jag lately

i can't really explain it

except that dishes like this 

are magic in the food pyramid department

protein check

carb check

dairy check

add a salad and you are golden

this is not an easy recipe

i admit it

unless you buy pasta sheets

or use wonton wrappers

(giada does, why shouldn't you?)

but it is really good

cheesy and fresh

Tortelli with Buttery Sage Sauce

modified from mario batali

(printable recipe)

1 1/2 lbs pasta dough

8 oz fresh ricotta**

(or store bought if you are not an obsessive person like i am quickly becoming)

1 1/2 cups freshly grated parmesan

2 large eggs, lightly beaten

1/2 tsp grated nutmeg

1/4 cup finely chopped italian parsley

zest from 1 lemon grated on a microplane

salt and pepper

4 Tbs unsalted butter

8 fresh sage leaves

4 Tbs cream 

divide pasta into 4 pieces, roll each one out through the thinnest setting a pasta machine.  lay the sheets on a lightly floured work surface and cover with a damp kitchen towel. 

make the filling:  in a large bowl combine the ricotta, 1 cup of parmesan, the eggs, nutmeg, lemon zest and parsley and mix until thoroughly blended.  Season with salt and pepper and set aside.  

cut the pasta into 3" squares, cutting only 4 or 5 at a time. place a generous teaspoon of the filling in the center of each and fold the dough to form a triangle.  press the edges together to seal. bring the two bottom points together and pinch to seal. transfer to a baking sheet lined with a kitchen towel. 

bring a large pot of water to a boil and salt generously.  

meanwhile, make the sauce.  In a saute pan, melt the butter, add the sage leaves and let the butter get a little brown..do not let it burn. add the cream and let simmer just to thicken slightly. 

cook the pasta in briskly boiling water for about 3-4 minutes. using a slotted spoon, drain the pasta well and transfer to the butter sauce.  toss to coat and add the remaining 1/2 cup parmesan and cook over low heat until the pasta is well coated.  serve immediately.

**i sometimes find that regular grocery store ricotta can be a bit watery...i usually drain it for a few hours or overnight in cheesecloth, a colander or coffee filter.

EAT UP!

kale--i hardly knew thee

listen to me

i am a sucker for anything crunchy

so when i saw an episode

of top chef masters

and one of them

made crispy kale

i thought to myself

i might like that

and boy did i

especially after i drizzled it with truffle oil

and sprinkled it with a bit of sea salt

here's a secret

i took it to the movies

and crunched away with the best of em'

listen to me

you have to try this

Crunchy Kale
(printable recipe)

1 bunch kale--washed and dried

olive oil

sea salt

truffle oil

remove the stems of the kale and cut the leaves into nice size pieces (like potato chips). place on a lightly oiled  sheet pan.  drizzle just a bit of oil on top...just a little bit. sprinkle with sea salt.  place in a 250 oven and bake for about 40 minutes. check periodically to see how it is crisping up.  once crisped, remove from oven and  drizzle with truffle oil.  alternatively, you can replace the sea salt with truffle salt.  who am i kidding---this is good even if you don't have truffle oil.

rhubarb and strawberry custard tart

we like rhubarb around here

it is so yummy baked in puff pastry

or

 slow cooked to jam

or

finely diced raw and tossed in a bit of sugar and cardamom on top of sweet panna cotta

or

complementing apples and blueberries in a crispy warm cobbler

or like this

churned into a custard protected by strawberry soldiers

in a crispy-buttery crust

can't you just taste it?

actually, if you swing by right now

you might just get the last slice

Rhubarb and Strawberry Custard Tart
(printable recipe)

2 1/2 cups rhubarb--cut into large dice

1 cup granulated sugar

1/4 tsp kosher salt

3 Tbs lemon juice

4 egg yolks

4 Tbs cornstarch

1/4 tsp kosher salt

1/2 cup heavy cream

1/2 tsp vanilla extract
1 Tbs unsalted butter

1 lb  fresh strawberries

1 pre-baked pie or tart shell
place the rhubarb, sugar,  1/4 tsp salt and lemon juice in a saucepan.  cook on medium heat until the sugar is melted, the rhubarb is soft and the sugar syrup is nice and red and bubbly.  meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, 1/4 tsp salt, cream and vanilla until pale yellow.  slowly temper the eggs with the rhubarb and sugar, then put it all back into the saucepan.  turn the heat to low and stir continually until it begins to thicken to a custard. allow the mixture to just bubble...don't let it go to a rolling boil, but you can let it bubble once or twice.  pour into a clean bowl and stir in unsalted butter.  let it cool to lukewarm, then pour into prepared crust.  top with whole strawberry soldiers, or slice strawberries and lay flat on top.  place in refrigerator to chill before serving.
*if you are worried at all about your crust sogging, one of my tricks is to "seal" it with a bit of white chocolate.  this just provides a layer between the moisture..which helps keep the crust, crusty.

Tuesday Night Supper Club--Paglia e Fieno

if firenze holds my heart

then

roma holds my mind

many years ago

on a warm afternoon

guidebook in hand

i found myself 

in rome

and

wandering

off the beaten track

and i was hungry

because

wandering can do that to a girl

i had been making my way towards the ghetto

because fried artichokes

are what dreams are made of

but i was silly

because it was saturday

and they honor the sabbath 

in the ghetto

so i explored a bit more

and found

a charming restaurant

built in the substructure of the old teatro di pompeo

where the roman senate met

and where caesar was killed

and where i tried my very first

paglia e fieno 

it means straw and hay

and it is a pasta dish

that makes my mind wander

and my heart sing

Paglia e Fieno
(printable recipe)

While this recipe is rich, I have made it a lot less rich by reducing the amount of dairy and substituting 1/2&1/2 for the cream

1/2 lb    fettucine

1/2 lb   spinach fettucine

olive oil

2 large garlic cloves, smashed but kept whole

2 Tbs    unsalted butter

1/4 cup  diced pancetta

3 Tbs    finely chopped shallots

1 1 /2 cups sliced crimini or porcini mushrooms

1/2 cup  frozen or fresh peas

3/4  cup dry white wine

1/2 cup half and half

finely grated parmesan cheese

salt and pepper

cook pasta in boiling salted water. meanwhile, make sauce.  heat a large skillet and pour in enough olive oil to make a very thin layer.  drop in the garlic and cook until the garlic browns.  remove the garlic and throw away.  put heat on low and toss in pancetta.  do not let the pancetta crisp up.  add the shallots and after a few minutes, pour in about 1/4 cup of the wine, and let it absorb. toss in the mushrooms. as they begin to soften and cook, drop in the peas.  add the remaining wine, the half and half, and the butter, and slowly simmer to thicken a bit.  Add the cooked pasta and toss to coat.  add as much parmesan as you like...but it doesn't need much. don't add salt and pepper until after you add the cheese.

EAT UP!

* the restaurant in Rome is called Da Pancrazio

Queen of Hearts Tarts

here's what i'm thinkin'

why wasn't there MORE broo ha ha about

Alice in Wonderland?

it came and went too fast

not that i loved the story

because i really didn't

but 

my eyes lit up

and then

teared up

at the design and beauty

of this film

and i keep hoping

for the occasion

to recreate

some of its amazing elements

today

is not that day

but i think these tarts are fun

representing the

smoldering of the Red Queen's dark heart

and the

flame of her hair

Queen of Hearts Tart

1 recipe chocolate pate sucree

1 recipe italian meringue dyed red

strawberry, raspberry, mixed berry, or apricot jam

chocolate pastry cream (recipe follows)

4 egg yolks

1/4 cup granulated sugar

4 tsp cornstarch

pinch salt

1 Tbs dark rum or 1 tsp vanilla

2 cups milk

5 oz bittersweet chocolate-chopped or chipped

1 Tbs unsalted butter

Roll out dough and place into tart or tartlet pans as directed.  Blind bake until completely done.  Let cool.   Meanwhile, make the pastry cream.

Whisk together the sugar, salt, egg yolks and cornstarch until light yellow. Whisk in the rum or vanilla. Scald the milk in a saucepan, then temper the egg mixture, whisking as you add the milk.  Return to saucepan and low heat. Cook over low heat until it begins to thicken and just starts to bubble a bit...do not let it simmer or boil.  Pour through sieve into a clean bowl. Add chocolate and butter and stir to melt and combine.  Let cool a bit.

Spoon and spread a thin layer of jam in the bottom of the tart shell. Top with chocolate pastry cream.  Whip up meringue and top the tart or tartlets in design of your choice.  Pop in a 350 oven and bake until meringue begins to firm up, but does not brown....note: if you are making this as a non-queen of hearts tart, keep the meringue it's natural color and let it bake away until brown or use a torch to color as you please. Chill before serving

Tuesday Night Supper Club--buttermilk fried chicken

i am currently reading this novel

called The Help

by Kathryn Stockett

and it is really, really good

and it isn't about food at all

but there is a character

that is a really good southern cook

Minny

and every time she tells her story

there is some sort of amazing meal lying in the periphery

and i admit

although not crucial to the story line

i can't seem to get it out of my mind

so for about a week now

i have had visions 

of

smothered pork chops

fried chicken

dumplings

fresh peach ice cream

and

caramel cake

dancing in my head

and

try as i might

i just can't shake it

i 

DO NOT CARE

that summer swimsuit season

looms near

gimme, gimme, gimme

Buttermilk Fried Chicken
(printable recipe)

1 whole fryer chicken--cut into parts (or 8-10 of your fave pieces)

Tabasco

buttermilk

2 cups flour

1/4 tsp turmeric

2 tsp sugar 

1 tsp onion powder

1/2 tsp dried parsley flakes

1/2 tsp dried thyme leaves

1/2 tsp dried marjoram leaves

1 tsp black pepper

2 tsp kosher salt

1/4-1/2 tsp cayenne pepper

1 tsp garlic powder

peanut oil for cooking

Clean and dry the chicken pieces.  Place in a large freezer/storage bag.  Give the Tabasco about 5 or 6 shakes into the bag, then put enough buttermilk in the bag to coat all chicken pieces.  Mix it around a bit to insure every piece gets coated with tabasco and buttermilk.  Place in the fridge and let "marinate" for 4 hours or overnight. Remove chicken from fridge about an hour before cooking to bring to room temperature (if it is a very hot kitchen, use your judgement on this).  You do not want to put ice cold chicken into the hot pan, but you also do not want it to sit out for more than 1 hour.  Heat peanut oil in a heavy bottomed pan (i use a cast iron skillet), to about half-way up the sides.  Meanwhile, prepare the flour.  Mix the flour, turmeric, sugar, onion powder, parsley flakes, thyme, marjoram, pepper, salt, cayenne, and garlic powder in a shallow dish.  Remove chicken pieces from the buttermilk and immediately drop into the flour mixture.  Coat evenly and generously.  Drop into the hot oil and be patient. Do not crowd the pan...do it in several batches if necessary.  The chicken will take about 10-13 minutes per side depending on the size of each piece. Dark meat takes a bit longer, so put it in the oil first.  Turn each piece only once...and keep the oil below 375..but at or above 350.  Remove from oil and drain on brown paper or other kitchen paper.  

EAT UP!

P is for Pie

my best friend

from childhood

loved apple pie so much

that it was her birthday "cake" 

every year

i was always disappointed

i didn't quite get the concept

that it wasn't about me

it sorta turned me off to pie 

until college

when i found myself in a restaurant

called

pioneer pies

and i thought

if anyone has good pie

it has got to be this place

i was wrong

but it spurred an interest

ahem

obsession

and now

i always have time for pie

I am participating in alphabe-thursday

over at

jenny matlock

you should go check it out

and see what all the fun is about

this week

sponsored by the letter P

Tuesday Night Supper Club--Taco Salad

as the days get 

warmer

i look forward to my food getting

cooler

there are days when

even i

don't like to be in a warm kitchen

growing up,

come summer

there was always a crowd

at our table

this salad was 

my mother's summer standby

it was one of those dinners

that every body loved

and tastes surprisingly good

with a tall cold glass of milk

or

a tangy margarita 

(click it..it is a great recipe)

i really love it

and

hope you do too

Taco Salad
(printable recipe)

1/2 cup chopped onions

1 lb lean ground beef (or turkey)

1 Tbs taco seasoning

olive oil

1 large head romaine lettuce

tomato

avocado

1 can kidney beans--drained and rinsed

cilantro

cucumber

black olives (the kind in a can)

shredded cheddar or "mexican blend" cheese

girard's champagne dressing

or

combination of equal parts sour cream and salsa mixed into a dressing

tortilla chips

(i have an aunt that uses nacho cheese doritos and swears by it--i like tortilla strips)

Heat olive oil in a saute pan.  Cook onions until they are translucent and start to brown around the edges.  Toss in the ground beef and cook through, breaking up into pieces.  Scatter in the taco seasoning along with 3 Tbs water.  Stir to coat, let cool.  

Meanwhile, chop lettuce and toss in all ingredients into a large salad bowl...including chips.  Once the meat is cooled, toss into salad and add dressing. Serve immediately.

EAT UP!

Je Sweets

get it?

it is a play on je suis

which is almost the extent of my french language knowledge

almost

as part of my real life

i am on the board of a private high school

which means

i do a bit of donating

this year

the big gala had a

french 

theme

with a french market

 i donated a  little something

for the auction

a Madeline Birthday Party for 8

and

for the french market

i did a sweets table

modeled after

a sweet shoppe

i frequent

in my dreams

you can get the recipe for the 

marshmallows

here

and the 

truffles

here

* hubster made my signage, stickers

and the template for the eiffel  tower

bon bon!

( i have no clue if that is even french, but if i were french, which i am not, i would make it the newest french catch-phrase)