austin-style black beans {cooking from The Homesick Texan}

mention austin, texas 

and my heart skips a beat

soulful-gritty musicians

artists, farmers, chefs

gathering to share

amazing food

freshly harvested

properly spiced 

my vision of austin?

accidentally hip

here is the rub

i have never been there

NEVER

i thought i was once

but 

i was sorely mistaken

imagine my joy

upon receiving my assignment
as part of 

the

 i was to make
austin style black beans

at last
my first
legitimate
 taste of austin

no surprise
just as i imagine 
toothsome
darkly rich
edged in spice
and
a bit
smoky

i know this
because i was there
i have pictures to prove it

austin style black beans

 (printable recipe)

 from The Homesick Texan Cookbook by Lisa Fain

1 lb. dried black beans

1 Tbs. vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
½ c. cilantro, divided
½ tsp. ground cumin
1 Tbs. tomato paste
¼ c. lime juice
salt, to taste

rinse and sort through beans, discarding any stones or shriveled beans.  place beans in a large pot and cover with 1 inch of water. bring to a boil and cook for 15 minutes.

drain and rinse the beans in a colander in the sink.

return the empty pot to the stove and on medium-low heat, warm the vegetable oil.  add onions and carrots to pot and cook until onions are translucent, stirring occasionally, about 8 minutes. add garlic and cook another 30 seconds.

return beans to the pot along with the chipotles and half of the cilantro. cover with 2″ water, bring to a boil, then turn heat down to low and simmer uncovered for 1½ hours.

after 1½  hours, add remaining cilantro, cumin, tomato paste, and lime juice. taste and add salt.   cook uncovered for another 30 minutes, or until beans are tender all the way through (will vary depending on the freshness of your beans). when done, smash a few beans against the side of the pot with a spoon to thicken, if you wish. stir the pot and serve. 

  *This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef   

sugar poached dates

the late summer heat

has me dreaming of all things moorish

exotic spices

grassy mint tea

souks with dark corners

shrouded in

silk -thread canopies

and
gorgeous sweets

like these

sugar poached dates

look for fresh dates in your local ethnic grocery store

(armenian, middle eastern, east indian)

they look like this

fresh dates have a pleasant albeit astringent taste

the longer they sit on your counter
the softer and sweeter they become

but
they are meant to be eaten as is

dried dates are sweet and chewy and are great fodder for

nuts, cheese and other salty bits

these fresh dates

are really best left plain

or 

poached to soft submission

the process is lengthy

but i promise

the reward is
a pot full of
golden
amber fruit

stuffed with nuts

in a pool
of rich treacle

heady with spice

sugar poached dates

this recipe takes 2 days to complete

(printable recipe)

step 1

100 fresh dates--peeled

water to cover

3 Tbs orange blossom water
parchment paper
100 non-pareil  almonds

place the dates in a pot large enough to hold the dates and water enough water to cover. you will want the water to come about 1 1/2 inches higher than the top of the dates. add the orange blossom water.  cut the parchment paper to a round that will fit just inside of the pot, and then cut a small 1/2" circle out of the middle of it. place it on top of the water and simmer the dates, about an hour,  until they are soft but not gushy.(the parchment paper will keep the dates submerged in the water. drain and let cool--discard parchment. using a small knife cut a slit in the date and remove the pit. do not cut completely in half, just enough to remove the pit. 
replace the pit with an almond, and close the date around it.

step 2

3" lemon peel-pith removed
3" orange peel-pith removed
1 cinnamon stick
4 green cardamom pods--lightly crushed
1 Tbs lemon juice
1/2 vanilla bean
3 Tbs honey
1 Tbs orange blossom water
3 cups water
3 cups sugar
place all ingredients in a heavy pot.  cook to dissolve the sugar. add back dates and simmer on low for 30 minutes.  turn off heat and let sit 12 hours or overnight-covered--once cooled, place in the refrigerator


step 3
remove the dates from the syrup once again, reserving and measuring syrup.  add enough water to make 5 cups.  however much water you added, add an equal amount of sugar. (example, if you needed to add 1 cup of water to equal 5 cups total syrup, then also add 1 cup of sugar). stir
add back the dates and simmer, very gently, until the syrup is very thick and dates are a nice amber color. this may take 1 to 2 hours. do not just let it boil away--keep a good eye on it.  the syrup should not get any more dense than corn syrup.

serve as is
or
sprinkle grated pistachio nuts and dress with gold leaf
place a few over a bowl of plain yogurt
or
serve with a simple lemon tea cake
i can't help but think these would make a delicious
amuse bouche
before a colorful
moroccan meal
of
cumin and carrot soup
lamb tagine
and
lemon couscous

salaam

eggplant verde

our family 

adults and children alike

gather each august

for a beach vacation

without fail, as predictable as the tides

each of us slides into our

expected role 

as if we never left it

it is instinctual

although we are all competent cooks

putting supper on the table

nightly

the remaining 51 weeks of the year

each for our own brood

i am easily coaxed

into cooking

big family dinners

the kitchen is where i do my best work

and my siblings lovingly recognize it

my sister in law

anxious to learn new things

was my willing sous chef

i am happy to report

successfully duplicated this

at a dinner party of her own

i love this recipe

for its simplicity

it can be served

cool or room temperature

artfully showcasing

the beauty of eggplant

melanzane verde

(printable recipe)

1 large eggplant--cut into 1/4" thick slices

1/2 cup finely chopped parsley

3 Tbs finely chopped coriander

2 garlic cloves--finely chopped and smashed to a paste

generous pinch crushed red pepper (more or less to taste)

generous pinch kosher salt (more or less to taste)

juice of 1/2 small lemon

1/2 -3/4 cup good olive oil

2 oz chevre

layer the eggplant between paper towels to dry at least 4 hours but as long as overnight.  put the parsley, coriander, garlic, red pepper, and lemon juice in a bowl. add enough olive oil to make a loose dressing.

cook the eggplant:

heat a skillet (it does not have to be non-stick) over medium heat. let it get warm before placing slices of the eggplant directly on it. do not add oil, butter or spray.  the eggplant will not stick.  watch it carefully and cook until it is lightly browned and softened.  i tend to pay attention and flip each one 4 or 5 times before it is fully cooked through.  cook in batches and arrange the warm pieces on your serving platter. as each layer is placed on your platter...place a bit of dressing on each piece..use the back of a spoon to spread it. do not saturate, you only want a tasting, not a drowning.  sprinkle a bit of salt on each layer as you go.  once you have cooked and layered all of the eggplant, sprinkle the chevre evenly over the top. serve immediately, or store in the refrigerator until ready to serve. this can be made a full day in advance. i like to take it out of the refrigerator about a half of an hour before serving.

the leftover dressing is wonderful on steaks, chicken and shrimp..or just to dip your bread in.  while there is little chance of leftover eggplant, it is wonderful added it to sandwiches and morning omelets.

black and whites

my parents grew up in new york

although we moved to california

when i was a toddler

"new yorkness" remains in my dna

 i won't apologize for it

(see? i warned you)

my favorite goodies

from

the old neighborhood

were

tucked in a pink box

secured with twine

wrapping 

not only sweets

but

stories of my mother

as a young girl

a nickle in her pocket

walking to and from school

in snow

up hill

both ways

stopping at the local bakery

to warm her toes

and 

carefully choose

an afternoon treat

times have changed

and so have bakeries

fancy cupcakes

mini pies

and

low-carb muffins

have edged out

old fashion favorites 

like

slabs of coffee cake

sweet buns

crullers

and

black & whites as big as your noggin

thankfully

nancy baggett

has a knock-out recipe 

for black and whites 

in her

the all american cookie book

there is nothing i like more

than presenting

this new york favorite

to my favorite new yorker

my mom

 

 New York Black and Whites

recipe from Nancy Baggett

(printable recipe)

3 cups all-purpose white flour
Scant 3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/3 cups sugar
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
1/2 cup white vegetable shortening
2 large eggs
2 1/2 teaspoons vanilla extract
2 teaspoons light corn syrup
Scant 3/4 teaspoon lemon extract
1/3 cup sour cream
Quick Vanilla and Chocolate Fondants:
1/4 cup light corn syrup
5 cups powdered sugar, sifted after measuring, plus more if needed
3/4 teaspoons vanilla extract
2 ounces unsweetened chocolate, chopped

Preheat oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
In a medium bowl, thoroughly stir together flour, salt, and baking soda; set aside. In a large bowl, with an electric mixer on medium speed, beat together the sugar, butter, and shortening until well blended and fluffy, about 2 minutes. Add the eggs, vanilla, corn syrup, and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture until evenly incorporated. On low speed, beat in the sour cream. Beat or stir in the remaining flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes.

Using a scan 1/4-cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3 1/2 inches apart. Using your hand, press and pat the balls to about 3 1/4 inches in diameter.**i make mine mini..using a small ice cream scoop as my measurement

Bake the cookies, one sheet at a time, in the middle o the oven for 10 to 14 minutes, or until lightly browned at the edges and the tops just spring back when lightly pressed in he centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Use a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

For the Fondants:
In a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium heat. Remove from the heat and stir in the powdered sugar and vanilla until completely smooth. Place the chocolate in a small, deep bowl. Pour 2/3 cup of the hot vanilla fondant over the chocolate. Stir until the chocolate is partially melted. Pour another 1/2 cup of the vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid but not runny consistency by adding 3 to 4 teaspoons of hot water, a little at a time. Stir until the chocolate melts completely and the water is thoroughly incorporated.
Set the wire racks with the cookies over wax paper to catch drips. Using a small, wide-bladed spatula, spreader, or table knife, immediately ice half of each cookies with the chocolate fondant. (if the fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. If the fondant cools completely, rewarm it over low heat, stirring).
In necessary, adjust the consistency of the vanilla fondant by stirring in additional powdered sugar or hot water until fluid by not runny. Ice the second half of each cookies with the vanilla fondant. Let the cookies stand until the icing set, at least 2 hours and preferably 4 hours.

** 

this recipe comes directly from Nancy Baggett's All American Cookie Book; a book that has been in my library for about 10 years.  I have not bee asked to endorse the book or any individual recipes by the author or publisher.  This is simply a darn good recipe, one of many in this book.

lemon cooler cookies

honestly

i'm not sure if i have actually tasted

the original 

lemon cooler cookie

i. do. know.

i wanted to try them

but, alas

they were in a box

on a shelf

in the grocery store

lest you forgot

we have established

that my mom 

didn't do 

"store bought"

odds are

i only remember these cookies

by how my friends

(insert tongue in cheek )

with 

better brown bag lunches than mine

described them

and not

by taste

which is why

i believe

my version

is 

a perfect impostor

packing a lemony punch

with a

sweet sugar chaser

 lemon coolers

(printable recipe)

1 1/2 cups unsalted butter--room temp

2 cups powdered sugar-divided

2 heaping tsp lemon zest

1/4 cup lemon juice

3 1/2 cups all purpose flour

1/4 cup cornstarch

1/2 tsp kosher salt

 stir together flour, cornstarch and salt in a bowl. in a mixer fitted with the paddle attachment, cream butter and 1 cup powdered sugar until evenly mixed.  beat in lemon zest and lemon juice. slowly stir in the flour mixture, mixing until just combined.  gather the dough and form into a flat ball.  divide dough into 4 pieces, rolling each into a log.  the diameter of the log is to your own specifications, depending on your desired cookie size. my preference is about 2" round.  wrap each log in plastic wrap and refrigerate for 2 hours or overnight. you may also freeze the log(s) at this time.  

when ready to bake, preheat the oven to 325.  line cookie sheets with parchment.  remove the log from plastic wrap and slice in 1/4" rounds.  it is helpful to twist the log clockwise each time you cut, so as to avoid a flattened bottom. place cookies 1" apart on the cookie sheet and bake approximately 10-12 minutes. cookies are done when they are just turning golden on the bottom.

while cookies are baking, place the remaining 1 cup powdered sugar in a shallow bowl. as you remove the cookies from the oven, they will be too delicate to handle.  once they are cooled a bit (not fully cool, still slightly warm), carefully turn them in the powdered sugar, and place back onto same cookie sheet. the sugar will melt slightly and be a bit like frosting. once the cookies are fully cooled, toss them in the powdered sugar a second time.