Chipotle Chicken Tortilla Soup

This interesting recipe comes from the now defunct Gourmet magazine's December 2008 edition. You make your own stock for this one, so the recipe does take some time, but it's well worth it. The addition of sweet potatoes is different, but I actually liked it. I ended up using white rice because that's all I had, but try it with brown, I think it would be better.

Chipotle Chicken Tortilla Soup

For stock:

3 carrots, coarsely chopped

3 celery ribs, coarsely chopped

2 onions, coarsely chopped

1 whole chicken (about 3 1/2 lb.)

1 head garlic, halved crosswise

3 1/2 qt. cold water

25 cilantro stems

2 Turkish bay leaves or 1 California

For Soup:

3 whole allspice

1 whole clove

1/2 tsp. cumin seeds

1/4 tsp. black peppercorns

1 medium white onion, chopped

2 Tbsp. chipotles in adobo, finely chopped, plus 1 Tbsp. adobo sauce

1 cup short grain brown rice

1 1/2 lb. sweet potatoes, peeled and cut into 1/2-inch pieces

20 (7 to 8 inch) corn tortillas

6 Tbsp. vegetable oil

1 (15 to 19 oz) can black beans, rinsed

2 firm-ripe avocados

2 limes, cut into wedges

1/2 cup chopped cilantro

Make stock: Bring all stock ingredients to a boil with 2 tsp. salt and 1/2 tsp. black pepper in an 8 to 10 qt. heavy pot, thin skim foam.

reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.

Transfer chicken to a cutting board, then pour stock through fine mesh sieve into a large bowl and discard solids. Reserve 1 cup stock and return remainder to cleaned pot.

Finish Soup: Toast spices in a small dry skillet over medium-low heat, shaking occasionally, until fragrant and a shade darker, about two minutes.

Transfer spices to a blender along with onion, garlic, chipotles with adobo, 2 1/2 tsp. salt and reserved stock. Blend until smooth and spices are ground. (use caution blending with hot liquid)

Add puree to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.

While soup simmers, discard skin and bones from chicken and cut or shred meat into bite size pieces.

Meanwhile, preheat oven to 375 degrees with racks in upper and lower thirds. Stack tortillas and cut into 1/4 inch thick strips, then toss with oil. Spread in one layer on 2 large baking sheets and season with salt. Bake, stirring frequently and switching sheet positions halfway through, until deep golden brown, 20 to 30 minutes.

When rice and potatoes are tender add chicken and beans to soup and simmer, uncovered, until just heated through.

Meanwhile, quarter avocados lengthwise.

Season soup with salt and pepper, serve with lime wedges, cilantro, avocados and tortillas.

Roasted Tomatillo Sauce

This is an interesting, but good, sauce. It has a slightly sour kick from the tomatillos, but not in a bad way. The flavors just explode in your mouth. A nice twist on a pasta dish. This recipe came from the August 2009 edition of Cuisine at Home.



Roasted Tomatillo Sauce



1 lb. tomatillos, husks removed
6 cloves garlic
1 Tbsp. extra-virgin olive oil
8 oz. dry pasta
4 cups loosely packed spinach
2 Tbsp. low sodium chicken broth
2 Tbsp. fresh oregano leaves
2 Tbsp. fresh thyme leaves
1 Tbsp. sugar
1 Tsp. kosher salt
1 tsp. red pepper flakes
10 cherry tomatoes, halved
Pecorino Romano cheese shavings


Preheat oven to 400 degrees. Place tomatillos and garlic in a bowl; add oil and toss to coat. Pour into a baking dish; roast for 35 minutes.

Cook pasta according to box.

Place tomatillos in food processor; add spinach, broth, herbs, sugar, salt and pepper flakes. Process until sauce is blended.

Drain pasta; transfer to a bowl with tomatoes. Add sauce and toss to coat. garnish each serving with cheese shavings.

Eggnog Spice Bundt Cake

Sorry about the picture, it's not that good, but this cake is. I came across this recipe in a Sun Times magazine called Relish. Very simple cake to make, but a little too nutty for me. If you want, you can omit the nuts or go with a smaller amount. It actually might taste great with a caramel-pecan type sauce over the top, just a thought for next time. This cake would make a nice addition to a Thanksgiving table.


Eggnog Spice Bundt Cake


1 (181/4 oz.) box spice cake mix
1 (4-serving) box instant vanilla pudding mix
1 cup nonfat vanilla yogurt
1/2 cup canola oil
1 cup lite eggnog
1 egg
3 egg whites
1 1/3 cups toasted chopped pecans
Powdered sugar


Preheat oven to 350 degrees. Coat a nonstick Bundt pan with cooking spray.

Combine cake mix, pudding mix, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy.

Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden toothpick comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Beer-Batter Cheese Bread

This is a simple and delicious bread. It's great with chili and slices well for sandwiches. This recipe comes from the December/January 2008 Cook's Country.


Beer-Batter Cheese Bread


8 oz. Gruyere cheese, 4 oz. cubed into 1/4 inch squares and 4 oz. shredded
3 cups all-purpose flour
3 Tbsp. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 (12 oz) light-bodied beer, such as Budweiser
4 Tbsp. unsalted butter, melted


Adjust oven rack to middle position and heat to 375 degrees. Grease 9 by 5-inch loaf pan.

Combine cheese, flour, sugar, baking powder, salt and pepper in large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter to corners. Drizzle melted butter evenly over top.

Bake until golden brown and toothpick inserted in center comes out clean, 45 to 50 minutes. Insert toothpick in a couple of places, you may hit a pocket of cheese which will resemble uncooked batter. Cool in pan for 5 minutes., then turn out onto rack to cool. Cool completely before slicing.

Lasagne In Bianco

I came across this recipe in my pile of clippings and thought I would finally give it a try. For some reason, the no-boil egg lasagne sheets, gave this recipe an overwhelming eggy flavor. This would be worth trying again with regular lasagne noodles.

Lasagne In Bianco

1 large shallot, minced,

3 cloves garlic, minced

1 stick unsalted butter

1/2 cup all-purpose flour

1/2 tsp. grated nutmeg

3 3/4 cups whole milk

1 cup chicken stock

2 large eggs, lightly beaten

1/2 cup dry Marsala

1/2 tsp. fine sea salt

1/4 lb. grated Parmigiano-Reggiano (1 cup) divided

12 (7 by 13) no-boil egg lasagne noodles

Preheat oven to 350 degrees. with rack in center.

Cook shallot and garlic in butter in heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats the back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 tsp. black pepper and 1/2 cup cheese.

Spread about 1 1/4 cups sauce over bottom of 11 by 8 inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times. then top with remaining sauce and cheese. Bake uncovered, until browned, 45 to 55 minutes.

Pumpkin Doodles

I thought I had a picture of these cookies, but it seems to have disappeared as fast as the cookies did. This recipe was in the KC Star Magazine a few weeks back and seemed like the perfect cookie for the season. Snickerdoodles are my all time favorite cookies and these pumpkin based ones are just as good as the originals. They went as fast at work as the did at home, so I assume everyone else liked them too.

Pumpkin Doodles

Beat 8 ounces softened, unsalted butter on medium speed. Add 1 1/2 cups granulated sugar and 1/2 cup canned pumpkin. Beat until fluffy. Add 1 teaspoon cream of tartar, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Mix well. Add 2 teaspoons vanilla extract and 1 large egg.Beat until well mixed. Add 3 cups + 2 tablespoons all-purpose flour in 2 increments, beating until just incorporated. Cover dough with plastic wrap and chill 1 hour. Preheat oven to 350 degrees.
Mix 1/3 cup sugar, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon. Remove half of dough and roll in 1 1/2 inch balls. Roll in sugar mixture, coating all sides. Place on cookie sheet covered in parchment paper 2 inches apart. Bake 12 to 14 minutes. Allow to cool 5 minutes, then transfer to cooling rack.

Pasta w/ Fresh Tomatoes, Basil and Brie

I found this recipe in my Aug/Sept 2009 Cooking Pleasures magazine and decide to prepare it, because it was so similar to my own no cook sauce, but with the added pleasure of Brie. It turned out that I did not care so much for the Brie after all. The cheese overpowered the rest of the dish, but it was a nice alternative.

Pasta w/Fresh Tomatoes, Basil and Brie

1 cup diced tomatoes

1 garlic clove minced

1 Tbsp. olive oil

1 tsp. balsamic vinegar

1/8 tsp. salt

1/8 tsp. black pepper

4 oz. pasta

3 oz. Brie, chopped

1/4 cup chopped fresh basil

Combine tomato, garlic, oil, vinegar, salt and pepper in a large bowl.

Cook pasta according to package; drain. Toss pasta with tomatoes, Brie and basil.

Olive Oil Cake

This recipe is simple and delicious, just the way I like them. I came across this recipe in the September 2009 Bon Appetit and thought it looked like a winner. The cake is better the next day, so once it has cooled completely, wrap in foil and store at room temperature.

Olive Oil Cake

1 1/2 cups all-purpose flour

1 cup sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. kosher salt

2 large eggs

3/4 cup whole milk

1/2 cup mild flavored olive oil

2 tsp. finely grated orange peel

Preheat oven to 325 degrees. Oil and flour 9x5x3 inch metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.

Bake until tester inserted in center comes out clean, 60 to 65 minutes. Cool in pan on rack for 20 minutes. Invert pan to remove cake. Cool completely, top side up.

Beer Soup w/Stilton Cheese

Wow, another failed recipe! This comes from a December 1989 Bon Appetit. Sounded wonderful, onion soup, Stilton cheese and dark beer. The result was a very bitter concoction that I tried adding a variety of seasonings and balsamic vinegar, but it just never came together. Don't try this one at home.

Beer Soup w/Stilton Cheese

1/4 cup unsalted butter

4 large onions, thinly sliced

Freshly ground black pepper

4 cups beef stock

4 cups dark beer

Salt

1 French baguette, cut into 1/2-inch slices

1/4 cup unsalted butter, melted

8 oz. Stilton cheese, crumbled

Melt 1/4 cup butter in a heavy large saucepan over low heat. Add onions. Season with pepper. Press round piece of foil over onions. Cover pan with lid and cook until onions are very soft, stirring occasionally, about 20 minute's. Remove lid and foil. Increase heat to medium and cook until onions are very dark golden brown, stirring occasionally, about 25 minutes. Add stock and beer, bring to a boil. reduce heat and simmer 30 minutes. Season with salt and pepper.

Preheat oven to 350 degrees. Arrange bread slices on a large cookie sheet. Brush with melted butter. bake until crisp and golden brown, about 10 minutes.

Preheat broiler. Place 3 croutons in bottom of each of 8 individual flameproof soup crocks.Bring soup to a boil. ladle over croutons. Sprinkle with cheese. broil until soup bubbles and begins to brown, about 2 minutes.

Orange Pudding Cake

This recipe came from my December 2008 Gourmet magazine. It seemed like a simple recipe and it was. It also sounded like it would be really good, but not so. If you like orange flavored omelets, then this is the recipe for you. It has a nice orange pudding bottom layer with a souffle topping. So , it's pretty to look at and marvel at the science of, but kind of sucks to eat. This one is not a keeper.

Orange Pudding Cake

2 large naval oranges

1/3 cup sugar

1/4 cup all-purpose flour

Rounded 1/4 tsp. salt

3 large eggs, separated

1 cup whole milk

1/2 stick unsalted butter, melted and cooled

2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees. with rack in the middle. Butter a 1 1/2-qt. gratin or other shallow baking dish.

Finely grate 2 tsp. zest from orange, then squeeze 1/2 cup juice from oranges.

Whisk together sugar, flour, and salt in large bowl.

Whisk together yolks, milk, butter, zest, orange and lemon juice in a small bowl and add to flour mixture, whisking until just combined.

Beat egg whites in another large bowl, with an electric mixer until they hold soft peaks. Stir about 1/4 of whites into batter to lighten, then fold in remaining whites gently, but thoroughly( batter will be thin).

Pour into baking dish and bake in hot water bath until puffed and golden, 40 to 45 minutes. transfer to rack. Serve warm or at room temperature.

Spaghetti w/ Oven-Roasted Tomatoes and Caramelized Fennel

This would have been a great recipe, if I had used a lot less bread crumbs. The recipe calls for a cup, but a 1/4 cup would have been plenty. I used a 1/2 cup and it pretty much ruined the pasta. Even better, make it without the crumbs, there's a lot of great flavor going on here and the crumbs just take away from the whole thing. Okay, enough with the crumbs. This recipe comes from the February 2009 Saveur.

Spaghetti w/Oven-Roasted Tomatoes and Caramelized Fennel

1 lb. plum tomatoes

4 Tbsp. olive oil

1 tsp sugar

Kosher salt and freshly ground black pepper

1 bulb fennel, cut into matchsticks

1 red onion sliced

3 fresno chiles, finely chopped

1/2 lb. spaghetti

2 Tbsp. finely chopped flat leaf parsley

1 cup toasted bread crumbs

Heat oven to 250 degrees. Core and halve tomatoes lengthwise and scoop out seeds. In a bowl, combine tomatoes, 1 Tbsp. oil, sugar, salt and pepper; toss. Arrange tomatoes, cut side down, on a parchment lined baking sheet; roast until very soft, about 3 hours.

Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add fennel; brown for 10 minutes. Add onion; cook until soft, about 8 minutes. Add chiles; cook for 2 minutes. Chop and add tomatoes; set skillet aside.

bring pot of salted water to a boil, Cook pasta until al dente, about 8 minutes. Strain, reserving 1/2 cup pasta water. Add pasta and water to tomato mixture; toss. Put skillet over high heat; add parsley and remaining oil; cook for 2 to 3 minutes. Season with salt and pepper. Sprinkle with bread crumbs and serve.

7UP Pound Cake

I am a huge lemon cake fan and am always looking for new recipes to try. I was intrigued with this one from Cook's Country June/July 2009 issue and decided to give it a try. Although not my favorite, a little on the dense side for me, it was good and had a mild lemon flavor to it.

7UP Pound Cake

Cake:

2 1/2 cups granulated sugar

5 large eggs, room temperature

1/2 cup 7UP, room temperature

1 Tbsp. grated zest plus 2 Tbsp. juice from 1 lemon

1 Tbsp. grated zest and 2 Tbsp. juice from 2 limes

1/2 tsp. salt

20 Tbsp. (2 1/2 sticks) unsalted butter, melted and cooled slightly

3 1/4 cups cake flour

Glaze:

1 cup confectioners sugar

1 Tbsp. lemon juice

1 Tbsp. lime juice

Adjust oven rack to lower middle position and heat oven to 300 degrees. Grease and flour 12-cup non-stick tube pan. Process sugar, eggs, 7UP, zests, juices and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in 3 batches, whisking with each addition.

Spread batter in prepared pan. Gently tap on counter. Bake until toothpick inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely, about 2 hours.

Whisk confectioners sugar with juices in bowl until smooth. Pour over cooled cake. Let sit for ten minutes before serving.

Beer-Can Chicken w/Cola Barbecue Sauce

I came across this recipe in my box of recipes that I someday want to prepare. It's from an older issue of Cooking Light, I'm just not sure which one. This is a good recipe and the cola sauce would work well with any grilled chicken. I couldn't find my beer can chicken holder anywhere, so I used the legs to help stand the chicken up on the grill. It's really is a lot better to use one of the stands, because you don't have to worry about the chicken falling over.

Beer-Can Chicken w/Cola Barbecue Sauce

Chicken:
1 (12 0z.) can beer
1 cup hickory wood chips
2 tsp. kosher or sea salt
2 tsp. brown sugar
2 tsp. sweet paprika
1 tsp. coarsely ground black pepper
1 (4-lb.) whole chicken

Sauce:
1/2 cup cola ( I used Coke, do not use a Diet soda)
1/2 cup ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. instant onion flakes
1/2 tsp. instant minced garlic
1 1/2 tsp. steak sauce (A-1)
1/2 tsp. liquid smoke
1/4 tsp. ground black pepper

Open beer; drink half. Carefully pierce top of can with "church key" can opener several times, set aside. Soak wood chips in water , 1 hour. Combine salt, sugar, paprika and pepper, set aside.
Prepare grill for indirect heating, place a disposable aluminum foil pan in center. Arrange charcoal around pan; heat to medium.
Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin 2 teaspoons in cavity and 2 teaspoons over skin. Slowly add remaining mixture to beer can. Holding chicken upright with the body cavity facing down, insert can into cavity.
Drain wood chips. Place half on hot coals. Place chicken on rack over drip pan. Spread legs out to form a tripod. Cover and grill 2 hours or until meat thermometer inserted into meaty portion of thigh registers 180 degrees. Add remaining chips after 1 hour and charcoal as needed.
Lift chicken using tongs; place spatula under can. Carefully lift chicken and place on cutting board. Let stand 5 minutes. Gently lift chicken and carefully twist can to remove. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to boil. reduce heat and simmer 6 minutes. Cool. Serve with chicken.

Lemon Oil Smashed Potatoes

This simple and delicious recipe comes from At Home With Michael Chiarello, my new favorite cook book (actually, they are all my favorite). I prepared this with a grilled chicken that I will post later. The lemon olive oil and the mixture of fresh herbs are very nice.

Lemon Oil Smashed Potatoes

3 lbs. Yukon Gold Potatoes, unpeeled

Finley ground sea salt

Grated zest of 4 lemons

1/4 cup minced fresh chives

2 Tbsp. finely chopped fresh thyme

1 Tbsp finely chopped fresh tarragon

freshly ground black pepper

2 cups lemon extra-virgin olive oil or 2 cups extra-virgin olive oil and the grated zest of 4 more lemons

In a large saucepan, combine potatoes with water to cover by 1 inch. Add 2 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, 15 to 25 minutes. Drain and place in a bowl.

Mash potatoes with a fork until broken up but not smooth. Add zest, chives , thyme, tarragon, 2 tsp. salt and 1/2 tsp. pepper; mix well with fork. Add lemon olive oil, 1/2 cup at a time, mixing well with each addition. You may not need all the oil. They are ready when still chunky and begin to glisten with oil.

Prosciutto Bits

This recipe is adapted from Michael Chiarello. Not only are they good in soup, but they taste great on top of salads and potatoes.

Prosciutto Bits

6 oz. sliced prosciutto, finely chopped
1 Tbsp. olive oil

Heat oil in skillet over medium-high heat. Add prosciutto and cook, stirring. After 5 minutes reduce heat to low, cook and stir occasionally until crisp. Transfer to paper towel lined plate to cool.

Melon and Prosciutto "As Soup"

The other day, Dan was cleaning out the hall closet and he came across my At Home With Micheal Chiarello cookbook. I totally forgot about having the book and spent the next two nights reading it in bed. There are some great recipes in this book and the first one I decided to try was this soup. One of my favorite things to eat in the summer is melon and prosciutto and this recipe seemed like a winner. It turned out very nice, if not a little sweet. The cantaloupe I used was super sweet and I could have cut some of the honey, but oh well, it still tasted great! I think I will try using basil in place of the mint for the next go around.

Melon and Prosciutto "As Soup"

2 cantaloupes, halved, seeded, peeled and cubed

Finely ground sea salt

1/3 cup honey

1/3 cup fresh lemon juice

12 mint leaves

2 tbsp. dark rum

1/3 cup mascarpone cheese

2 tbsp. Prosciutto Bits

Freshly ground black pepper

Place 8 soup bowls in freezer. Working in batches, combine cantaloupe, 1 tsp salt, honey, lemon juice, 10 mint leaves and rum in a blender and process until very smooth. Taste and adjust seasoning. Cover and refrigerate until well chilled, about 2 hours.

Finely julienne the remaining 2 mint leaves. Ladle soup into chilled bowls. Garnish center of bowl with a dollop of mascarpone. Sprinkle mascarpone with Prosciutto, mint leaves and a grind of black pepper.

Mountain Dew Apple Dumplings

My ex-wife Judy prepared these at my son's last birthday and I finally found the recipe. I know it sounds strange, but the recipe is really good. my ex mother-in-law used to make the best apple dumplings and these are actually quite close to hers and very easy to make.


Mountain Dew Apple Dumplings

2 large Granny Smith apples (Judy used gala)
2 (10 oz) refrigerated crescent roll dough tubes
1 cup butter
1 cup sugar
1 tsp. sugar
1 tsp. vanilla
1 can Mountain Dew

Heat oven to 350 degrees. Grease a 9x13 pan. Core each apple and cut into eight wedges each. Separate dough into triangles. Roll apple wedge into dough, starting at small end; pinch to seal and place in baking dish. ( At this point, Judy sprinkled extra sugar and cinnamon onto the prepared dough in pan.)
Melt butter in saucepan and add sugar and cinnamon, pour over dumplings. Pour Mountain dew around sides and down the middle of the pan, but not over the dumplings. You do not use the whole can, probably half. Bake 35 to 45 minutes and let them sit 10 minutes before serving.

Hazelnut Cinnamon Rolls

Here's a simple and yummy cinnamon roll recipe that you will find yourself using over and over. The icing is so good.... The only thing we did not like about the recipe were the toasted hazelnuts. So use them if you want, but they are really good without them. The recipe was adapted from Giada DeLaurentiis.

Hazelnut Cinnamon Rolls

4 Tbsp. butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
1 tsp. ground cinnamon
3 Tbsp. sugar
1/8 tsp. ground cloves
1 (1 pound) loaf frozen white bread dough, thawed
3/4 cup powdered sugar
3 Tbsp. mascarpone cheese
1 Tbsp. buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 baking dish. cinnamon, and cloves in small bowl. Roll out dough on a lightly floured surface to a 12 by 9-inch rectangle. brush 1 tablespoon of butter over dough. sprinkle with nut mixture, leaving a 1/2 inch border along top and bottom sides. Starting at 1 long side, roll up like a jelly roll, forming a log. Pinch seam to seal. Cut into 9 equal pieces. Arrange, cut side down in baking dish. Cover with plastic wrap and let rise in warm, draft free area for 45 minutes.
Position rack in center of oven and heat to 325 degrees.
Bake the rolls uncovered for 25 minutes, until the tops are golden brown. Meanwhile, whisk powdered sugar, mascarpone and buttermilk in small bowl until smooth and creamy.
Brush remaining butter on tops of cinnamon rolls and drizzle with icing. Serve warm.

Chai Shortbread

This good cookie recipe comes from my friend, Alicia. She sent it to me a while ago and I finally got around to trying them out. The cookies are very good and are wonderful with coffee and vanilla ice cream. This is a simple recipe.

Chai Shortbread

1 1/2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 Tbsp. butter, softened
1 Tbsp. ice water

Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 5 ingredients, stirring well with whisk. Place sugar and butter in a medium bowl; beat with mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed until just combined (dough will be crumbly). Sprinkle with ice water, toss with fork. Divide dough in half; shape into 2 (6 inch long) logs. Wrap in plastic wrap and chill for 1 hour or until very firm.
Preheat oven to 375 degrees.
Unwrap dough. Carefully cut each log into 18 slices with a serrated knife. Place circles 2 inches apart on baking sheets lined with parchment. Bake for 10 minutes. Cool on pans for 5 minutes. Remove to wire racks to cool completely.

Oil and Vinegar Potato Salad

I came across this recipe in my July 2009 bon appetit and thought it would be the perfect side for my smoked ribs and I was right. I'm usually not a fan of potato salad made with vinegar, but this is a keeper. The recipe called for Yukon gold potatoes, but my store did not have them, so I used red. I also added some stone ground mustard to the olive oil for a little extra flavor. The salad is also good cold, but better served the same day.

Oil and Vinegar Potato Salad

Serves 4 to 6

1 1/2 lbs. red potatoes, unpeeled

1/4 cup red wine vinegar

1/2 tsp. sugar

1/2 small red onion, very thinly sliced

1/4 cup extra-virgin olive oil

2 Tbsp. chopped fresh Italian parsley

1 Tbsp. stone ground mustard

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then into 1/3-inch slices.

Place warm potatoes in large bowl. Stir vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.

Mix oil and mustard. Add with parsley to potatoes. Toss well and let marinate about 20 minutes and up to 2 hours at room temperature.

All Purpose Dry Seasoning

I tried a new rub last night on some pork spare ribs. The recipe comes from a cookbook called Barbecuing and Sausage-Making Secrets by Charlie and Ruthie Knote. I rubbed the ribs with the seasoning and let them sit for 4 hours, then I smoked them for another 4 hours. The rub was very good and is one I would use again with a few tweaks.

All Purpose Dry Seasoning

2 Tbsp. sugar

1 1/2 Tbsp. salt

1 1/2 tsp. ground celery seed

1 tsp. white pepper

1 tsp. paprika

1 tsp. ground thyme

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. ground nutmeg

Crush all lumps. Mix together in a bowl. Stores in a dry place for 3 to 6 months. Makes 3/8 cup.

Frosted Devil's Food Cookies

I came across this cookie recipe in the Sunday paper coupon section and thought I would give it a go. I felt the cookies were just okay, but Dan took them to work and everyone there loved them. They seemed a little on the gummy side to me. The ones that I made sandwiches with tasted the best. I probably would not make them again unless I was in a pinch for time. The recipe calls for Reduced Sugar Chocolate Fudge Frosting, but I opted for vanilla.

Frosted Devil's Food Cookies

1 (18.25 oz.) box Pillsbury Reduced Sugar Devil's Food Cake Mix

1/3 cup Crisco shortening

1/3 cup cold water

1 large egg

1 (15 oz.) container Pillsbury Reduced Sugar Chocolate Fudge Frosting

Heat oven to 375 degrees. Spray cookie sheets with no-stick cooking spray.

Combine cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms. Add water and egg mixing on low, until a smooth dough forms. Shape into 5 dozen 1-inch balls. Spray bottom of a cup with non-stick spray and flatten each cookie into 2-inch round.

Bake 5 to 7 minutes or until center is firm. Cool 1 minute and remove to cooling racks. Spread with frosting. If desired, sprinkle with decorative candy bits.

Arugula and Fava-Bean Crostini

This is another recipe that we prepared in Phoenix. it's a light and fresh meal starter and is simple to prepare. The recipe calls for fresh fava beans, which we could not find. We did, however, find some precooked ones at Trader Joe's. The recipe says that you can substitute frozen edamame for the favas. We tried this, this past weekend and the flavor was not as good.

Arugula and Fava-Bean Crostini

1 cup shelled fresh fava beans or shelled fresh or frozen edamame
1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided plus additional for drizzling
1 1/2 cups packed baby arugula, divided
3 Tbsp. grated Pecorino Toscano
1/4 tsp. grated lemon zest
1/2 tsp. fresh lemon juice
1 baguette
1 garlic clove, halved crosswise

Preheat oven to 350 degrees.
Cook fava beans (ours were pre-cooked) in boiling water, uncovered, 3 to 4 minutes. Gently peel off skins ( if using edamame do not peel).
Pulse fava beans in processor until coarsely chopped, then transfer 1/2 of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon juice and zest, 1/2 tsp. salt and 1/8 tsp. pepper to remaining beans in processor and puree until smooth. Add to bowl. Coarsely chop remaining arugula and gently fold into fava mixture.
Cut 16 diagonal slices (1/3 inch thick) from baguette and put onto 4 sided sheet pan. Brush with remaining tablespoon of oil. Bake until pale golden, 8 to 10 minutes. Rub with cut side of garlic.
Spoon bean mixture onto bread and drizzle with olive oil.

Mushroom Carpaccio with Pecorino Toscano

A few weeks ago, we spent a long weekend in Phoenix with our friends, Alicia and Shazam. The day before we flew out, my May 2009 edition of Gourmet came in the mail, so I threw it in my backpack for something to break up the monotony of the book I was reading. There was a great section on Tuscan inspired recipes and I thought they would be fun to try in Phoenix. After going to Trader Joe's, AJ's, Safeway and LeeLee Market, we had all of the ingredients to create a great dinner. We all took part in the prep and cooking, which is a great way to spend time with friends. Here is one of the recipes we tried out. Alicia and I liked it, Dan and Shazam were not so fond of it. It did make a pretty plate, though.

Mushroom Carpaccio with Pecorino Toscano

1/2 lb. large white mushrooms
1 1/2 Tbsp. fresh lemon juice
1/2 lb. Pecorino Toscano or Parmigiano-Reggiano
3 Tbsp. extra-virgin olive oil
1/4 cup celery leaves

Slice mushrooms lengthwise as thinly as possible. Spread them out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of the cheese over the top. Drizzle with oil and sprinkle with celery leaves.

Potato-Corn Chowder

I came across this recipe in my July 2008 Gourmet magazine. It was fairly simple to prepare, I just wish there was a way to de-cob the corn without the juice flying every where. It was on the counter, the back splash, my shirt and glasses and probably a few places that I missed. Oh well, it was worth the effort and very good.

Potato-Corn Chowder

3 ears corn, shucked
2 qt. water
1 lb. red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
1 large carrot, halved lengthwise, then sliced 1/4-inch thick
1 Tbsp. olive oil
1 red bell pepper, chopped
2 thyme sprigs
2 Turkish or 1 California Bay leaves
3 cups heavy cream
3 scallions, finely chopped
1/2 tsp. white pepper
1/8 tsp. cayenne

Garnish: chopped cilantro

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk". Bring cobs, water, potatoes and 1/2 tsp. salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
Meanwhile, cook onion, carrot and 1/2 tsp. salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
Add bell pepper, corn and it's milk, thyme and bay leaves. Reduce heat to low and cook , covered, stirring occasionally for 15 minutes.
Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne and salt to taste. Discard bay leaves and thyme sprigs.
Serve topped with chopped cilantro.

Black Bean and Sirloin Chili

I've had this recipe for a long time and use it to create other chilis from. It's a favorite in our house.

Black Bean and Sirloin Chili

1/3 cup olive oil
2 lb. sirloin, cut into 1/2 inch cubes
1 yellow onion, chopped
4 cloves garlic, minced
4 jalapenos, seeded and chopped fine
1/3 cup Masa Harina
1/3 cup regular chili powder
1 tsp. ancho chili powder
1/2 tsp. ground cumin
2 ( 14.5 oz.) cans chicken broth
2 cups cooked black beans (rinsed and drained if using canned)

Brown sirloin, in batches, in a heavy pot with olive oil, transferring it to a plate with a slotted spoon as it is browned. In remaining fat, cook onion, garlic and peppers over moderate heat, stirring until onion is softened. Add Masa, chili powders and cumin, stir and cook for 5 minutes. Add broth and sirloin and simmer, uncovered, stirring occasionally, for 45 minutes. Stir in beans and simmer for 15 minutes. Add salt to taste. Serve.

Chicken Paillards with Basil Cream and Balsamic Vinegar

This excellent recipe comes from the September 1988 Bon Appetit. The sauce on this chicken was so good and really not that difficult to prepare. This one is a perfect company dish.

Chicken Paillards with Basil Cream and Balsamic Vinegar

4 boneless skinless chicken breast halves
1 2-oz. piece Muenster cheese
1/2 cup loosely packed fresh basil leaves
1 medium garlic clove
2 Tbsp. extra-virgin olive oil
1/4 tsp. salt
2 Tbsp. balsamic vinegar
2/3 cup whipping cream
Salt and freshly ground black pepper

rinse chicken and pat dry. Pound each chicken breast between 2 sheets of plastic wrap to an even thickness of 1/8 inch, beginning in center and working outward.
Grate cheese and set aside. Place basil in bowl of food processor. Turn on machine. Drop garlic into feed tube and mince. Add oil and salt and mix 5 seconds. ( I found this easier to do in a small processor, the large one did not chop the mixture that well.)
Heat a 12-inch skillet over medium heat. brush one side of chicken breasts with half of basil oil. Add chicken to skillet basil side down. Brush tops with remaining oil. Cook until bottom side is just opaque, about 45 seconds. Turn and cook until second side is just opaque, about 45 seconds. Transfer to warm platter, tent with foil to keep warm.
Add vinegar to pan and scrape up any browned bits. Add cheese, cream and any collected juices from platter and stir until mixture thickens, about 2 to 3 minutes. Season with salt and pepper and spoon over chicken.

Torta Cioccolata con Crema y Fragole

As you know, baking is not one of my strong suits, but I am trying to be better. I found this nice cook book called Cakes From Scratch in Half the Time by Linda West Eckhardt and I just had to buy it. The pictures are great, but the recipes are what won me over. This chocolate torte is incredible and easy. The picture does not do it justice, it's very dark, almost black, but I had to use a flash on the camera, it was just too dark. The cake is dense, but not heavy and not overly sweet. I think that it would be just as good sprinkled with powdered sugar as opposed to using the whipped cream. Either way, the cake is delicious.

Torta Cioccolata con Crema y Fragole

1/3 cup + 1 Tbsp. Dutch process cocoa powder, divided
1 1/2 cups sifted cake flour
1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
1 cup brewed espresso
5 Tbsp. olive oil
1 1/2 tsp. vanilla extract
1 Tbsp. balsamic vinegar

Arrange the rack in the middle of the oven and preheat to 400 degrees. Spritz a 9-inch shiny round aluminum cake pan with Baker's Joy, then dust with 1 tablespoon of cocoa powder.
Whisk the flour, the remaining 1/3 cup of cocoa powder, baking soda, sugar and salt together in a large bowl. Stir together coffee, oil, vanilla, and vinegar in a 2- cup glass measuring cup. Whisk into the dry ingredients, blending until just lump free.
Pour batter into prepared pan and bake until top springs back at the touch and a wooden pick inserted in the center comes out clean, 20 to 25 minutes.
Cool cake in the pan on a rack. Turn out onto a cake plate.

Perfect Whipped Cream

1 cup whipping cream
2 Tbsp, sour cream or creme fraiche
2 Tbsp. sugar
1 tsp. vanilla extract

Combine ingredients and whip until soft peaks form. Refrigerate, covered, until time to serve.

Sloppy Joe

The other day, I saw a commercial for Manwich that gave me a craving for Sloppy Joes. My mom made the best ones while I was growing up and I was longing for the comfort of those wax paper wrapped sandwiches. I turned to my copy of Joy of Cooking and used the recipe there. I will start off by saying that there was way too much bell pepper and way too much Worcestershire in the recipe for me. Against my better judgement ,I followed the recipe (so unlike me) and was disappointed. I will have to get mom's recipe and have another go at it.

Sloppy Joe

Heat in a large skillet over medium heat:

1 Tbsp. vegetable oil

Add:

1 small onion , finely diced

1 small red or yellow bell pepper, finely diced

4 garlic cloves, minced

2 large celery ribs, finely diced

Sat and black pepper to taste

Cook, stirring frequently, until onion is softened but not browned, transfer to a plate. Add to the skillet and slightly increase heat:

1 1/4 lb. ground chuck

Cook, breaking up lumps with a wooden spoon, just until browned, 3 to 4 minutes. (I removed some of the fat here). Add onion mixture, along with:

1/2 cup chili sauce

1/2 cup beer

3 Tbsp. Worcestershire sauce

Hot pepper sauce

Partially cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Serve on toasted French rolls.

Snickerdoodles

When I was younger, my sister Beth and I made snickerdoodles all of the time. We both loved them for their flavor and the ease at which they could be made. They are still one of my favorite cookies, but I have not made them since those childhood days. I got out my Joy of Cooking and found a recipe that looked easy and promising. Once I had the batter made up though, I ran into a few problems. The dough was very light and impossible to roll into balls. I decided to refrigerate the dough in order to harden it up some. It took about 30 minutes to get to the correct consistency for rolling. Then as the cookies baked they flattened and spread into each other on the baking sheets. The flavor was good, but a little buttery for my taste

and the cookies were thin and crispy, not what I remembered from the past. I asked my mom about them and she said we used the Betty Crocker version, so next time that is what I will try. Here is the recipe that I used.

Snickerdoodles

Preheat the oven to 350 degrees. Line 2 cookie sheets . Whisk until well blended:

2 cups all-purpose flour

2 tsp. cream of tartar
1 tsp. baking powder
1/4 tsp baking soda
Beat in a large bowl:
1 cup unsalted butter, softened
1 1/2 cups sugar
Add and beat until well combined:
2 large eggs
Stir in the flour mixture. Combine:
1/4 cup sugar
4 tsp. ground cinnamon
Shape dough into 1 1/4" balls, roll in cinnamon and sugar and arrange 2 3/4" apart on baking sheets. Bake, 1 sheet at a time, until cookies are light golden brown at the edges, 12 to 14 minutes. Let stand briefly, then remove to wire racks.

Pork Chops with Hoisin-Molasses Barbecue Sauce

This is an excellent recipe and would work well with a grilled pork loin or grilled chicken as well. The recipe comes from the March 2008 edition of Cooking Light. Sometimes it actually pays to hold onto some of those old recipes that you say you will someday prepare. The sauce has a nice sweet flavor with the added heat of the mustard and the tanginess of the vinegar. This one is a keeper.

Pork Chops with Hoisin-Molasses Barbecue Sauce

3 Tbsp. sugar

1 Tbsp. molasses

3 Tbsp. hoisin sauce

1 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

2 garlic cloves, minced

2 tsp. Chinese hot mustard

Cooking spray

1/4 tsp salt

1/8 tsp. freshly ground black pepper

6 (4 oz) boneless center-cut loin chops, about 1/2-inch thick

Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, soy sauce and garlic; bring to a boil. Cook 5 minutes, stirring frequently. Remove from heat; stir in mustard. Keep warm.

Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chops with salt and pepper. Add to pan and cook 2 minutes per side or until cooked. Add pork to hoisin mixture and coat. Serve.

Piselli Con Asparagi E Basilico

This simple and delicious recipe comes from an issue of La Cucina Italiana. I have had a subscription to this magazine for some years now and always love the recipes, articles and pictures. This recipe for Asparagus, Peas and Basil is really the perfect side.

Asparagus, Peas and Basil

1/4 cup finely chopped shallots (about 2)

3 Tbsp. unsalted butter

2 lb. asparagus, trimmed and cut into 1-inch pieces

3/4 lb. shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1(10 oz) package thawed frozen peas

1/2 tsp. fine sea salt

Handful of torn basil leaves (about 3/4 cup)

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt and 1/4 tsp. of black pepper, then cover skillet. Cook over medium heat until vegetables are tender but slightly al dente, about 8 minutes. Stir in basil and salt to taste.

Italian Stuffed Jalapenos

As soon as I saw Guy Fieri make these on TV, I just had to make them myself. The recipe is very simple, if not a little time consuming ( cleaning out the peppers), but they are very tasty. I made them for Superbowl Sunday and my family loved them. They are not all that spicy, so use a spicy sausage or add some crushed red pepper if you want them hot. I changed the recipe a little bit after reading some of the comments on the food TV website and will post my recipe. If you can't find large peppers, add more because you'll have leftover stuffing.

Italian Stuffed Jalapenos

15 large jalapenos, cut in 1/2, seeded and deveined

1 Tbsp. olive oil

1/4 cup minced shallot

6 cloves garlic, minced

1 to 1.25 lbs. bulk Italian sausage

16 oz. cream cheese, softened

1/4 cup grated Parmesan cheese

Salt and pepper

1/2 cup shredded Mozzarella cheese

Preheat oven to 300 degrees.

Place jalapenos on a baking sheet lined with parchment paper and roast for 10 to 12 minutes. Remove from oven and let cool.

Heat oil in a medium saute pan over medium heat. Add shallots, garlic and sausage and cook until sausage is browned, stirring. Remove and place in a large bowl. Cool to room temperature and add cream cheese and Parmesan. Mix thoroughly and add salt and pepper to taste.

Place about 1 tablespoon of mixture in each pepper half and top with 1/2 teaspoon of mozzarella cheese.

Place stuffed peppers back into oven and broil until cheese is melted and golden brown.

Gorgonzola Dressing

This is such a simple recipe and the taste is rich and creamy. If you're a fan of blue cheese , you'll love this easy to make dressing. The recipe comes from Giada DeLaurentiis' Everyday Pasta. She calls it the Italian version of blue cheese dressing. I crumbled crispy pancetta on the top of my salads, but it did not need the extra salt.

Gorgonzola Dressing

1/4 cup creamy Gorgonzola cheese ( 2 ounces)
1/4 cup whole milk
2 Tbsp. sour cream
1/2 garlic clove, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


Combine ingredients in blender or food processor. Pulse a few times to combine, then blend until smooth.

Cauliflower and White Cheddar Soup

This soup is based on a recipe from the Kansas City Star. I changed it up because Dan does not like cauliflower. He actually thought that it was a potato soup at first and liked it even when he found out that it wasn't.

Cauliflower and White Cheddar Soup

1 cauliflower ( 1 1/4 to 1 1/2 lbs)
1 small onion, thinly sliced
2 cloves garlic, chopped
2 Tbsp. olive oil
pinch of salt
1/2 tsp. dried parsley
26 oz. box chicken stock
2 Tbsp. butter
1 Tbsp. flour
3/4 tsp. kosher salt
Pinch of nutmeg
Pinch of white pepper
2 cups whole milk
1/4 lb. sharp white cheddar cheese, shredded

Cut out and discard cauliflower core. Remove and discard outer leaves, separating cauliflower into small florets. Set aside.
Heat olive oil in large pot over medium heat. Add onion and sprinkle with salt, saute until lightly brown. Add garlic and cook for 30 seconds.
Add cauliflower, parsley and stock. Bring to boil and cover, reducing heat and simmering until cauliflower is tender (10 to 12 minutes). Using an immersion blender, puree until smooth.
In a small saucepan over medium heat, melt butter. Stir in flour, salt, nutmeg and pepper and cook, whisking, until it bubbles. Remove from heat and gradually add milk. Return to heat and cook, stirring constantly until mixture boils. Add milk mixture to cauliflower mixture. Adjust seasoning and serve.

Sweet and Spicy Cashews

I love eating cashews or pecans that have a nice sweet and spicy glaze, but they are always so expensive. I came up with this recipe at Christmas and really liked it. If you like your nuts a little spicier, then add more chili powder. This recipe was nice, because the heat hit you afterwards, but was not too hot.

Sweet and Spicy Cashews

1 egg white
1 Tbsp. water
1 lb. lightly salted cashews
1/3 cup granulated white sugar
1 1/2 Tbsp. light brown sugar
1 tsp. kosher salt
1/2 tsp. chipotle chili powder

Beat egg white and water until frothy. Toss cashews with mixture and drain in colander.
Combine sugars, salt and chili powder and toss with nuts to coat all. Spread on a lightly greased baking sheet and bake in a preheated 300 degree oven for 10 minutes. Reduce heat to 275, flip nuts and bake for another 10 minutes. Cool before serving.
Store in an airtight container up to 5 days.

Scalloped Potato Gratin

I have tried many scalloped potato recipes in my time and never had any real success until this recipe. My mom wanted them for Christmas day, so I searched foodtv.com and found this recipe from Tyler Florence. Tyler never let me down before, so I thought I would give it a go. The end result was perfect. They weren't runny or clumpy, just creamy and tasty. The only thing I did differently was to top the gratin with mozzarella instead of Parmesan. My mom hates Parmesan, so I only used it on the inside layers and then gave it a good handful of mozzarella on top.

Scalloped Potato Gratin

1 1/2 cups heavy cream

Leaves from 1 sprig of fresh thyme

2 garlic cloves, chopped

1/2 tsp. ground nutmeg

Butter

2 lbs. russet potatoes, peeled and cut into 1/8-inch slices

Salt and freshly ground pepper

1/2 cup gated Parmesan, plus more for broiling

Preheat oven to 375.

In a saucepan, heat cream with thyme, garlic and nutmeg.

While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes. Sprinkle with more Parmesan and broil until cheese browns, about 5 minutes.