Sugar Cookies

My grandma had surgery a few weeks ago and rather than send her flowers (I am sure she received plenty of flowers.. and they always die! Giving someone a plant that will continue to grow is always better from my perspective). However, I did not have a plant to send so I decided to make her the next best thing... colorful sugar cookies! A few months ago I purchased supplies to decorate cakes as I had been hoping to take a class this winter. Unfortunately that did not work out... however, I did find a class starting in April and my friend Gloria and I are going to learn how to decorate cakes this spring. The reason for the long explanation is that I had the supplies at home to dye the icing those incredible colors. On a cloudy day like today, everyone could use a colorful sugar cookie in their life, right?

Vegetable Reubens

As I mentioned in one of my previous blogs, Mr. E. and I were in Burlington, VT for a wedding and ate at this amazing restaurant called the Penny Cluse Cafe for the rehearsal dinner and then for brunch before we flew home on Sunday. My brunch meal was a vegetable reuben with homefries that had to be one of the top five sandwiches I have EVER eaten, hands down. So this past Friday I attempted to recreate this mouthwatering sandwich for the Mr. and I...and I must say... I was quite successful!


SANDWICH INGREDIENTS

Light Rye Bread (unless you want the full intense flavor of Rye... I like a mix)
* 1 large yellow onion
* 8 oz. button mushrooms
* 8 oz. frozen spinach
* Gouda Cheese (or Swiss if your husband will eat it...)
* 6 oz. Sauerkraut
* 2 T butter
* 1 T olive oil
* sprinkling of white sugar

EMERIL'S RUSSIAN DRESSING (www.foodnetwork.com)I actually halved the recipe because we did not need 1.5 cups for two people... and we had leftovers for aioli the next day!

* 1 cup mayonnaise
* 1/4 cup chili sauce
* 1 tablespoon minced yellow onion
* 1 tablespoon minced dill pickle
* 1 tablespoon minced celery
* 1 tablespoon minced parsley leaves
* 1 tablespoon heavy cream
* 1/2 teaspoon dry mustard
* 1/2 teaspoon hot pepper sauce
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon sugar
* Salt

In a bowl, combine all ingredients except salt and whisk until well-blended. Add salt to taste, cover and refrigerate until ready to serve.

Yield: about 1 1/2 cups

Slice the onions and button mushrooms and defrost the frozen spinach in the microwave with a tablespoon of water. Melt 1 T butter and 1 T olive oil in a large saute pan and add the onions. Saute the onions until translucent, about 5 minutes. Sprinkle with white sugar to help them caramelize a bit... add the mushrooms and spinach and continue to saute until mushrooms have turned a creamy brown color. Set aside to cook.

Prepare the reuben dressing and then slice enough Gouda cheese for both sandwiches. Take one piece of rye bread and spread the dressing on the sandwich and follow with a layer of vegetables and then a layer of sauerkraut (I patted mine with a paper towel to remove some of the liquid). Top with the gouda cheese and the second slice of rye bread.

Turn the broiler to medium heat and place a medium saute pan on the heat. Paint some of the melted butter on the sandwich and place it butter side down in the pan for four minutes. After four minutes, paint the other side of the sandwich with butter and flip and grill for an additional four minutes until cheese is melted and sandwich is warmed through. Repeat with the second sandwich. Slice the sandwich on the diagonal (I will only slice on the diagonal for reubens...) and serve with a big kosher pickle!

Mojito Dipping Oil

Last weekend Mr. E.'s best friend got married in Vermont and we spent a long weekend celebrating the happy couple. Their rehearsal dinner was held at this wonderful restaurant in Burlington called the Penny Cluse cafe. It was AMAZING. The dinner was so good that we went back for brunch on Sunday before we left town and the sandwich I ate ranks in the top 5 sandwiches that I have ever eaten so I will attempting to replicate that later this week. Anyways, during dinner they served crusty sourdough bread (homemade I am sure...) with this wonderful dipping sauce (not the right word....) or oil and it was just the right mixture of zing with a touch of oil but primarily fruit juice based. I asked the waiter what was in the special sauce. He was nice enough to share that it was called Mojito sauce and provided the ingredients. I attempted to make it this weekend and the recipe follows. It was wonderful with bread and then I used the leftovers as salad dressing!

MOJITO SAUCE


For 2...

1/4 c. cilanto, washed and de-stemmed but not chopped
the juice of one orange
the juice of 2 limes
hearty dash of cayenne pepper
2 pressed garlic cloves
add olive oil until the taste seems good... not too much though, perhaps 1/8 cup?

Refreshingly good...

Yukon Gold Cinnamon Rolls

This past weekend was my pseudo-birthday as Mr. E. and I were traveling home from a wedding weekend on my real birthday AND I was sick with bronchitis... no fun! So we pretended that this weekend was my birthday and so I made cinnamon rolls to welcome in my birthday weekend. You may ask why I made the rolls for my birthday (rather than Mr. E.). Well to put it simply, I love to bake and I would have been so impatient watching him have all the fun of kneading the dough and seeing the fruit of his labors. So I decided to create the breakfast for us and it was delicious. Not too rich, and not too sweet... just right and of so comforting to start the day. And yes, these cinnamon rolls are made with mashed potatoes :)


Ingredients
DOUGH
* 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
* 1 tablespoon coarse kosher salt
* 1/2 cup (1 stick) unsalted butter
* 3 large eggs
* 4 1/2 cups (or more) unbleached all purpose flour
* 1/2 cup warm water (105°F to 115°F)
* 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
* 2 tablespoons sugar

FILLING

* 1 1/3 cups (packed) golden brown sugar
* 2 1/2 tablespoons ground cinnamon
* 3 tablespoons unbleached all purpose flour
* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
GLAZE

* 2 cups powdered sugar
* 1/4 cup (1/2 stick) unsalted butter, melted
* 2 tablespoons (or more) whole milk
* 1 teaspoon vanilla extract
* 1/8 teaspoon coarse kosher salt

Preparation
DOUGH

*
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
*
Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
*
Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
*
Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling

*
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
*
Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
*
Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze

*
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Bon Appetit Magazine, March 2009

Roasted Red Pepper Soup with Pesto Croutons

I eat soup nearly every day for lunch in the winter. Most of the time it is the Trader Joe's low sodium version of which there are 3 different kinds... as you might guess, it gets pretty boring after awhile... so I am trying to make more soups on weekends and this weekend I tried this wonderfully healthy and easy Roasted Red Pepper Soup from Southern Living... Yum!

Ingredients

* 1/4 cup refrigerated pesto, at room temperature
* 6 sourdough bread slices
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 shallot, finely chopped
* 1 tablespoon tomato paste
* 1 (15-oz.) jar roasted red bell peppers, rinsed and drained
* 4 cups low-sodium chicken broth
* 1/4 cup half-and-half
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste
* Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese

Preparation

1. Preheat oven to 350°. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.

2. Bake at 350° for 16 to 20 minutes or until golden, turning once after 10 minutes. Remove from oven, and let cool.

3. Melt butter with oil in a large Dutch oven over medium-high heat. Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat; let cool 10 minutes.

4. Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.

5. Ladle soup into 6 bowls; top with croutons. Garnish, if desired.

Beef Pasties

My husband three favorite ingredients in the world are beef, carmelized onions and bleu cheese. So when he came across a recipe that included all three... he could not resist! He spent late Sunday afternoon preparing this wonderful dinner... I was so impressed with the end product as it looked like something a professional pastry chef might have made. We made one change to the recipe... he did not use shortening but rather substituted more butter (I just can't get over the idea of putting crisco into my food... it just does not seem like real food to me...).


Ingredients
crust

* 2 cups unbleached all purpose flour
* 1 cup white whole wheat flour or whole wheat flour
* 1 1/8 teaspoons salt
* 1/2 cup solid vegetable shortening (preferably nonhydrogenated), frozen
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 7 tablespoons (or more) ice water

filling

* 4 teaspoons olive oil
* 2 large onions, thinly sliced
* 1/2 cup dry white wine
* 1/2 teaspoon dried thyme
* 10 oz skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips
* 1 teaspoon coarse kosher salt, divided
* 6 oz coarsely crumbled Stilton blue cheese (1 1/3 to 1 1/2 cups), divided
* 1 large egg white, beaten to blend

Preparation
crust

*
Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.

filling

*
Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes. Season with salt and pepper. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.
*
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal.
*
Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets.
*
Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.



Bon Appetit Magazine, March 2009

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping

I was slaving away with work throughout the weekend so when Mr. E was narrowing down his list of "what to make for dinner on Sunday evening", he asked me for my input on the final decision. It was between something called Beef Pasties or the Vegetable Pie listed below... Of course, I was not partial a dish with the word "pasties" in the title and I voted for the pie.. good decision on my end... Mr. E.... not so much.
I went into the office around 4:30 to finish up some work while he began preparations for his dish which he thought would take about an hour (MAX) total to prepare and then it would bake for 1 hour 45 minutes so we we could enjoy it for dinner. I called him at 7pm to let him know I would be home in 15... he was not a happy camper. He had just finished the dish and was ready to put it in the oven... with 2 hours left to bake on it. We decided to have it for dinner another note, but from my initial tasting pre-baking... it was divine. However, it made enough food to feed the entire Dugger family so we will be eating leftovers for a long time! However.... I would have to say it is on my list of top ten comfort foods... and it is healthy!

Ingredients
filling

* 6 cups water
* 2 tablespoons vegetarian bouillon base
* 2 very large carrots, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
* 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
* 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
* 1 large rutabaga, peeled, cut into 1/2-inch cubes
* 1 turnip, peeled, cut into 1/2-inch cubes
* 1 oz dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
* 3 tablespoons butter
* 3 cups chopped onions
* 4 large garlic cloves, chopped
* 1/2 teaspoon minced fresh rosemary
* 1/2 cup all purpose flour
* 1/4 cup heavy whipping cream
* 2 tablespoons imported dry Sherry
* 1/4 cup chopped fresh Italian parsley

biscuits

* 2 1/4 cups unbleached all purpose flour
* 1 tablespoon baking powder
* 2 teaspoons minced fresh rosemary
* 1 teaspoon salt
*
* 6 tablespoons (3/4 stick) chilled unsalted butter, diced
* 1 1/3 cups (or more) chilled buttermilk

*
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Preparation
filling

*
Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients. Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
*
Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to buttered 13x9x2-inch baking dish. DO AHEAD Can be made 2 days ahead. Cover with foil; chill.
*
Preheat oven to 400°F. Bake filling, covered, until bubbling, about 50 minutes. Meanwhile, prepare biscuits.

biscuits

*
Stir first 4 ingredients in large bowl to blend. Add butter. Using fingertips, rub in butter until mixture resembles coarse meal. Gradually add 1 1/3 cups buttermilk, tossing with fork until dough is evenly moistened and adding more buttermilk by tablespoonfuls if dry.
*
Drop biscuit dough atop hot filling by heaping tablespoonfuls; sprinkle with pepper. Bake uncovered until tester inserted into center of biscuits comes out clean, about 45 minutes. Cool 15 minutes.

Recipe from Bon Appetit Magazine, March 2009