Carols, Cookies and Christmas Cheer

The holiday season is in full swing, and though this is the most busy time for some, it's actually a bit slower in our household, believe it or not. The preceding months were absolutely action packed, and try as I might, I did not get to do nearly enough blog-worthy kitchen experimentation. 

Every holiday season, I attempt to add another cookie to my highly selective baking repertoire (find two of our other favorites HERE and HERE). As a prerequisite, the recipes I repeat must be both very easy to master and predictable in outcome. Nothing bothers me more than doing everything exactly the same and getting a less than stellar result, but such is life with baking, and that's why to this day, I will always prefer to cook. 

This year I have had a bit of an inexplicable thing for shortbread (all my life I had no idea it was so easy to make, often with only 3 ingredients in the dough! ) so Ina Garten's Shortbread Jam Thumbprints drew me in almost immediately. After one test run for half this large-batch recipe, I was convinced that it was totally foolproof. A baker I am not, but I know a good cookie when I taste one. 

You'll find the link to the recipe in the photo below. You can make them ahead and freeze them too! I used unsweetened Coconut Flake whereas the Contessa calls for sweetened. I think ours came out delicious. Pull them just when the coconut stars to get slightly golden. You can't miss! 

Ina's Jam Thumbprint Cookies - Click HERE for Recipe! 

Next up, with all sugar and holiday treats around, I set out to bake an ever so slightly more virtuous treat for my family, one a little less sweet, maybe a little more biscuit like, but still satisfying over a cup of tea or, for the little one, a sippy cup of Milk. 

Arrowroot Flour always catches my eye in the health food store, and I've always been curious about it.  Given this, it only made sense that I should try and recreate a childhood favorite, Arrowroot Cookies. Turns out Arrowroot itself is pretty interesting.  It is a tropical tuber and is native to Indonesia, though is widely used across the eastern world in particular. The starch from derived from this tropical root, commonly referred to as Arrowroot Flour, is known for being easily digestible and satisfying. It was prized in ancient South and Central American cultures particularly. Arrowroot, as the colonists renamed it sometime in the mid 1600's, is almost certainly derived from an Arawak word "aru-aru" which means "meal of meals."   

Once I got my hands on a super simple recipe from another blogger, I was pleased both by how fast the easy dough came together, the equally quick bake time and of course the results. The original recipe from Someone's In The Kitchen Blog appears below with my only change, the addition of a 1/2 teaspoon of Cinnamon, a favorite spice in our house, and the fact that I used light brown sugar instead of dark. Either would work. 

Kids and adults of all ages will enjoy these simple, homey treats, and you will love the cost savings as compared to other kid's crackers. You could get creative and cut the dough into letter shapes, stamp it, decorate with a fork as I did, or even engage your kids in the effort. 

Enjoy and I hope the holiday season is as stress free and fun as possible! 


Simple Cinnamon Arrowroot Biscuits
Lightly Adapted from Someone's In The Kitchen
Yields 25-30 Cookies 

Simple Arrowroot Cookies - So many possibilities! Photo: NK 

Ingredients: 

1/4 cup butter brought to room temperature
1/3 cup light brown sugar
1 egg
1 teaspoon vanilla 
1/2 cup arrowroot flour
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 teaspoon Cinnamon 

Method
Preheat oven to 350. 

In a KitchenAid or using a hand blender, combine butter and brown sugar together until creamy

Add vanilla and egg and beat well.

Sift together flours, baking powder, salt and cinnamon if using.

Combing dry ingredients with egg mixture and mix until incorporated. 

Turn dough out onto a lightly floured surface and roll into about ¼ inch thickness.  

Cut into desired shapes and put cookies on a parchment lined cookie sheet, not too far apart as they will not spread out when baking. 

Bake for about 10 minutes or until lightly browned.

Cool on rack.

Instant Replay - Super Bowl Round Up

Super Bowl 50 is now on the books and while the game itself was a snore, our little party was a success. Here's the menu and a recap of some of the highlights: 

Bucheron Cheese Plate With Guava Paste,
Homemade Guacamole, Photo: NK 

SUPER BOWL 50 MENU 

Cheese Plate with Bucheron 

Homemade Guacamole & Chips 

Slow Cooked Pork Shoulder 2 Ways: 

Carnitas Tacos With Homemade Pickled Onion 

&

Pulled Pork Sandwiches on Potato Rolls with Homemade Barbecue Sauce

Salted Oatmeal Chocolate Chunk Cookies 

Homemade Flan (brought by our charming guests!)

RECIPES: 


For the tasty Homemade Guacamole, we followed Alton Brown's recipe HERE. 

Pork Shoulder Tacos & Pulled Pork Sandwiches With BBQ Sauce, Photo: NK

For the Pork Shoulder for Tacos and Pulled Pork, click HERE. 

For the Pickled Onions to top your Pork Tacos, follow the recipe HERE but substitute Pearl Onions for thinly sliced Red Onions (as shown). 

Pickled Red Onion For Pork Tacos, Photo: NK

For the Pulled Pork Sandwiches we used The Pioneer Woman's super spicy Barbecue Sauce Recipe. It was really good but you've gotta like heat! Click HERE for the recipe and HERE to see how we used it on Homemade Turkey Burgers later in the week. This sauce was addictive! 

For the Salted Oatmeal Chocolate Chip Cookie Recipe click HERE

Salted Oatmeal Chocolate Chunk Cookies, Photo: NK

And that about does it! We hope you enjoyed and got some meal inspiration for game days to come. 

Baking Away the Blues - Barefoot Contessa Oatmeal Chocolate Chunk Cookies

Hey winter! You stink.
Yeah, you could say we are pretty much over this gray, gloomy and bone chilling season. Our vitamin D thoroughly depleted, we want nothing more than a few sun rays to help us smile a bit bigger and just generally lighten up. It's a lot easier to look on the bright side and not have a short fuse when you have cookies. In particular, these cookies. 

Salty Oatmeal Chocolate Chunk Cookies Baked By My Hubby!  Photo: NK

That's why we're sharing our latest recipe obsession, Ina Garten's Salty Oatmeal Chocolate Chunk Cookies. 

We've made them a few times (the recipe yields a ton and they make great gifts) and they are really pretty flawless. We wouldn't recommend making any changes to the recipe,  not that I normally quibble with the Contessa. 

These cookies solve a major problem in our household. That is, my husband finds Oatmeal Raisin cookies to be worthy desserts where as I require there to be chocolate chips in most of my cookies for them to qualify as an after dinner treat. What's worse than biting into a a delicious cookie and finding a Raisin instead of a Chocolate Chip?? You know you've been there! These cover all the bases and are absolutely fantastic. Though I usually fall squarely in the chewy cookie camp, believe it or not, I think these are best crispy. Ina gives you instructions on how to achieve both textures. We did not have Fleur de Sel around so the only teensy change we made was to sprinkle French Grey Salt, another Sea Salt which is quite similar, atop the cookies.   

Below is the recipe, exactly as it appears on Barefootcontessa.com

                      Ina Garten's Salty Oatmeal Chocolate Chunk Cookies
                      Yield: 28 - 30 Cookies 
                      Recipe exactly as it appears in Ina Garten's Make It Ahead 

Photo: NK 

Ingredients:  

½ pound (2 sticks) unsalted butter, at room temperature

¾ cup light brown sugar, lightly packed

¾ cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs, at room temperature

1¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1¼ cups old-fashioned oats, such as Quaker

¾ pound bittersweet chocolate, such as Lindt, chopped in chunks

¾ cup dried cranberries

Fleur de sel

Method: 

Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

*If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.

Sweet Love - Valentines Recipe Roundup

Brownies! The Ultimate Valentine,  Photo: NK

That much anticipated, angsty day of love safely behind us, I thought it would be fun to give you a recap of our Valentines Day culinary escapades. As you know, I am a firm believer that Valentines day need not be solely about romantic love.  It can be as simple as doing something nice for yourself, which for me, usually means feeding my face with something really good. 

Predictably, that's just what we did last weekend, and I'd love to share what we ate with you. Special thanks to the hubby for choosing a fantastic menu and making almost every dish. 

But first, a cocktail:

This Pomegranate Gin Drink is the color of love. Basil gives it a refreshing, herbal quality... 

Photo: NK

Cocktail hour is not the same without a bite-sized nibble...

Stuffed Peppers Tapa. Photo: NK

so here's our hors d'oeuvre of Spanish Tapas (from Ina Garten's newest book Make It Ahead)

Then we absolutely had to crack

A lovely Bordeaux. 

Chateau Pierrail Bordeaux, 2011,  Photo: NK

For dinner, this beautiful Roast Chicken with Creme Fraiche and Herbs (by Mimi Thorisson, also in her new book, A Kitchen In France) was an ideal (and easy!) main.

Juicy Roast Chicken with Creme Fraiche & Herbs, Peas with Pancetta, Photo: NK 

A side of Peas and Pancetta, also by Ina Garten, paired perfectly with our very simple main course. 

Now, I ask you, what's Valentines day without a sweet? For us, it just had to be Brownies. And not just any...
Ina Garten's Outrageous Brownies

My husband even made an extra batch to gift to our family. 
Cute heart-shaped cookie cutters from J Crew took these Brownies to the next level. 
(Paper Straws available from Spritz by Target)

Photo: NK

There you have it. Valentines Day 2015. A wonderful reason to cook and an excuse to indulge (as if we needed one). Until next year!

Test Kitchen Tuesday - Ina Garten's Bay Scallop Gratin

The first snowflakes of the season fell today and now BAM, we're in a deep freeze.  Sure, the winter's gonna be long, but there is reason to rejoice; warm, cozy dishes and comforting foods are in our future. Bathing suits, on the other hand, are many months away so we may, just may, use a little butter. Could you tell that was an understatement?

Heavenly Bay Scallops Gratin, Photo: NK 

Tonight's seemingly luxurious yet incredibly easy appetizer, Bay Scallops Gratin, comes to us from fellow butter hedonist and goddess of simplified domesticity, Ina Garten. It is just the thing if you're looking for an elegant seafood starter for your next party, or even just for a special night in. Here in the New York area, Long Island Bay Scallops are in season and as sweet as ever. Add some breadcrumbs (panko, in this case), parsley, lemon and of course, a lot of garlic, and something wonderful will emerge from your oven. 

As always, here are some pointers below.

Tips: 

If you don't have small, oval gratins in which to cook these individual portions, use any other oven-safe, earthenware bowl of a similar size. 

I've posted Ina's recipe exactly as it appears on her site, The Barefoot Contessa. In making this dish myself, I did make one or two slight changes, you guessed it, to increase ease and convenience (two of my favorite words). 

First, I subbed the Pernod out for Sambuca, which I purchased in a mini-airplane bottle size (since the recipe only calls for a few tablespoons of it). The result was still delicious.

Preparing the Gratins, Photo: NK

Secondly, I omitted the chopped Prosciutto. I'd just spent a pretty penny on those bay scallops, and didn't feel like dipping into my pockets again. Also, I reasoned that this recipe would be rich and lovely with the butter and breadcrumbs alone. I don't doubt Ina, though. I'll try it with prosciutto one of these days. Note: You may have to add a bit of salt at the end if you don't use naturally salty prosciutto. I found it salty enough as is, however.

Finally, in step one of the recipe where you are called to blend the breadcrumbs with the softened butter using a mixer, I simply stirred everything together slowly, by hand. Using Butter that's fully softened and cut into small pieces will make achieving this easier. And you can skip having to clean your electric mixer! I'm lazy, what can I say?

OK! Let's cook. Thank you, Contessa, for yet another winner. 

Bon appétit!   

Bay Scallops Gratin
Recipe by Ina Garten, from her Back To Basics cookbook Serves 6

Ingredients:

6 tablespoons unsalted butter, at room temperature 
6 large garlic cloves, minced 
2 medium shallot, minced 
2 ounce thinly sliced prosciutto di Parma, minced 
4 tablespoons minced fresh parsley, plus extra for garnish 
2 tablespoon freshly squeezed lemon juice 
2 tablespoon Pernod 
2 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
6 tablespoons good olive oil 
1/2 cup panko (Japanese dried bread flakes) 
6 tablespoons dry white wine 
2 pound fresh bay scallops 
Lemon, for garnish 

Method: 

Preheat the oven to 425 degrees. Place 3 (6-inch round) gratin dishes on a sheet pan. 

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. 

Preheat the broiler, if it’s separate from your oven. 

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Foolproof Fall Dinner for Six

Photo Courtesy of Martha Stewart

What better way to hold off the fast-approaching winter doldrums than with a festive gathering of friends that celebrates the season's bounty? For me, fall dinner parties are just the best. The ingredients are fresh and wholesome, and even the simplest menu can spotlight them with style.

  ,
Consider using autumn's freshest produce as jumping off point for your menu (pumpkins, apples, squash and pears) and the dinner will practically plan itself.


But as it often happens in Neurotic Kitchen, my dinner plan was fraught with difficulty due to the dietary restrictions and preferences of my very eclectic friends. My guests would include:


three omnivores
a non fish-eater
a non meat-eating pescatarian
and a guest with a dangerous nut allergy


Nothing can be easy, right?

The solution that saved my sanity was a largely meat-free meal - but it had to be one satisfying enough to please three strapping, carnivorous men who would grumble at the mere sight of vegetarian fare. I decided I'd sneak in my meats and fishes during cocktail hour, so that everyone could pick and choose what they liked at that time, after which a four-course dinner would be served. If dinner was tasty enough, nobody would miss the meat. 

But first, let's talk about the decor. Decorating is a big part of what I love about hosting. I view the meal as an experience, and one that can only be enhanced by lovely surroundings. Fall parties are easy to make elegant and festive. Just use natural elements indicative of the season such as small white or orange pumpkins, brightly colored gourds, a few candles, and one or two bouquets of flowers from the corner deli. Choose bunches in fall colors like yellow, burnt orange or red. They need not be pricey to look nice.

My Fall Centerpiece - White Pumpkins, Wheat, and Natural Orange Flowers, NK

Foolproof Fall Menu Outline:

Cocktail Hour with 3 Different Hors D'Oeuvres:
(1 meat, 1 fish, 1 vegetarian)
**Each of my guests would be able to eat at least two varieties

Dinner:

Soup Course

Salad Course

Main Course

Dessert

Since I always like to enjoy my parties, my menu had to be largely make-ahead and ready to serve. With a bit of research, I came up with a pain-free menu plan sure to please:

Hors D'Oeuvres/Cocktail Hour:

 

Crab Salad on Cucumber Chips (for the non-meat-eating fish-eater and the omnivores)

My favorite recipe is courtesy of Food Network Kitchens, and I've tried a bunch. You can go lighter on the mayo and sour cream and it comes just as delicious. You can prepare this the morning of and refrigerate. Just before the party, slice up your cucumber "chips" and spoon a dollop of the tasty crab on top. It is always a hit and works in any season. 

Click Here for the Recipe

Prosciutto-Wrapped Fresh Figs (for the omnivores and non-fish-eating meat-lover)  

Procedure: Simply buy the best thinly-sliced prosciutto you can afford, (imported is worth the splurge but domestic is just fine) and wrap half a slice around fresh figs which have been sliced in half. 

Ina Garten's Sharp Cheddar and Mango Chutney Sandwiches on Mini Brioche Buns 
(fit for everyone- Phew!)

These cute little sandwiches are whimsical, simple, and flavorful. They really spotlight a great cheddar. You can cut them in half if you prefer, as they can be quite filling. I like the addition of a decorative toothpick both to enhance the presentation and keep the sandwich together. This dish stays well at room temperature covered in plastic wrap. Using a good quality cheddar is key to the recipe. 
Click Here for the Recipe

Now for Dinner:

Photo Courtesy of Martha Stewart

Butternut Squash and Apple Soup

This soup is easily prepared days in advance and frozen. It pays to spend money on ready-cubed squash if you can, because butternut is notoriously tough to chop. Whenever I attempt to chop it myself, I inevitably end up with a waxy orange film on me, a condition I've dubbed "Squash Hand." When it comes time to puree the squash, an immersion or stick blender makes this recipe that much easier. Optionally serve your soup with store-bought pumpkin or other sweet/savory scones.

Click Here 
or
here for the recipe

Salad of Field Greens, Asian Pear, and Boucheron 

Boucheron is an amazingly rich and tasty goat cheese, but you can use any variety of goat as long as you chill it a bit before so that it crumbles properly. Boucheron has a gluier texture and milder taste, so chill it for sure. It is totally worth the money. It will come to room temperature on the plate and be just divine. 

Like all salads, this can be prepared an hour or two in advance, refrigerated, and dressed right before serving. Procedure: Use a store-bought field greens mix, slice up some Asian pears or whatever variety is firm yet ripe, and then dress with your favorite homemade vinaigrette just before serving. Finish with a sprinkle of goat cheese and optional walnuts. now for The Perfect Dressing - This dressing from the White House Executive Chef has plenty of fall appeal and can be made in advance. Click Here for the Recipe

Ina Garten's Tagliarelle with Truffle Butter  A simple pasta course with major wow-factor. Cook this "a la minute" while guests enjoy their salads - it takes under 7 minutes if you prep and measure ingredients in advance. This recipe is beyond delicious and decadent, but it balances so well with the lighter components of the menu. If you cannot find Tagliarelle, any long egg pasta will do. Egg pastas are incredibly quick-cooking as well. 

Click Here for the Recipe

Tagliarelle with Truffle Butter - Photo courtesy of Food Network

Brownie a la Mode - This easy dessert can never be considered a cop-out because it's so well loved. A day before, whip up brownies from an upscale mix (I prefer Ghirardelli or Barefoot Contessa Brand Outrageous Brownie Mix) and before serving, add a nice quality vanilla ice cream and microwaveable chocolate sauce. I'm partial to Stonewall Kitchen chocolate sauce. It's great to serve this in a large goblet or footed dessert plate. Or a bowl....no one will complain. Who doesn't love a brownie sundae?

If you have extra time, researching a few beer and wine pairings for each course elevates the meal considerably. How do I do this? I usually look up similar recipes on Food and Wine's website. They always recommend a pairing so it's any easy way to simplify a sometimes intimidating process! Example: Our Squash and Apple Soup paired perfectly with a drier hard apple cider. We served Original Sin brand.

So that's our meal! Easy and painless. It was a big hit with our friends. 

It's such a foolproof yet elegant menu that I just had to share it. So eat up and enjoy the waning days of fall because winter is sneaking right up on us!