The Sweetest Radishes

When I think of radishes....I think spring and salad bars.  There's nothing like that crunchy peppery bite on crusty bread with some good butter and flaked sea salt.  I also like them dipped in some creamy hummus.  Yum!  It's not often you see them in cooked dishes, but this one is a must try.

If you ever wondered where these little gems came from, this will enlighten you...Radishes are a member of the cabbage family, related to mustard, with the name radish coming from the Latin word radix, or root, representing the part that is eaten. Radishes date back to approximately 500 B.C.E. in China and 1000 C.E. in Japan, with remains of radishes discovered in excavations of ancient Egypt dating back to nearly 3000 B.C.E There are three basic kinds of radishes: red globe, the prototypical red radish; Easter egg, which grow in aesthetically pleasing red, magenta and white bunches; and daikon, long white radishes with a Japanese name.

Those of you who are familiar with this salad bar staple, will be surprised to find how a quick braise with some butter and sugar can transform these little red gems to a side dish that you can't get enough of.  I think that this quick and easy sweet treat will become a family favorite in your house as it is in mine.  

Note:  They are also really good roasted, but I'll save that for another blog.  

The Sweetest Radishes
2-4 servings ( these are so good you may want to double the recipe)

Ingredients

2 bunches radishes, about 1 pound, trimmed of tops and root, small ones left whole, medium ones cut in half, large ones cut into quarters
1 1/2 cups water
2 tbsp butter, diced
2 tbsp sugar
1 tbsp balsamic vinegar
1/8 tsp salt and pepper each

Directions

Place radishes in a skillet with water, butter, sugar, vinegar and salt and pepper.  Cover the pan and bring to a boil.  Uncover the pan and reduce heat to medium.  Cook the radishes for about 10 to 12 minutes or until the water has cooked away and you are left with rosy tender radishes swimming in a sweet light syrup waiting to be indulged.   
Enjoy!

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Brie, Apple, Proscuitto and Arugula Panini

I've missed you, but now I'm back!  Sorry for my lack of posts over the last few months.  We have relocated from New Jersey to California.  After a lot of house-hunting and many boxes to unpack, we've finally found a lovely place to call home. 

California seems to be a mecca of farmers markets galore and with that, many inspirations to bring to my kitchen .  I am excited and looking forward to sharing some great recipes with you in the weeks ahead.  

Wouldn't you agree that any sandwich grilled in a panini press, makes any sandwich even better?
The possibilities are endless as far as fillings for your panini, but this is what I had on hand.  

Wine Pairing:  A white sparkling wine would be great here.

Brie, Apple, Proscuitto and Arugula Panini
Makes 4 sandwiches

Ingredients
1 large ciabatta loaf
3 apples thinly sliced
16 thick slices of soft brie
8 thin slices of proscuitto
1/2 lb fresh arugula leaves
olive oil

Directions
Slice the ciabatta loaf in half horizontaly then in quarters.  Fill with brie slices, apple slices, proscuitto and arugula.  Brush olive oil over the top and bottom of each sandwich.  Grill in a panini press for about 5 minutes, or until the cheese is melted and the tops and bottoms are crisped with grill marks.  Serve hot and enjoy!

Sweet and Spicy Mango Salsa

Originating in Mexico, salsa simply means "sauce" and in Mexican terms firey and tomatoey with plenty of fresh chilies, onion, cilantro, garlic and salt. Always a blend of chopped, diced or grated fruit and veggies, along with fresh herbs and spices.
One of my favorite condiments for a lean protein is a sweet and spicy salsa. I pair this with fish, chicken and pork, as well as simply serving with tortilla chips.
You will find that this light and refreshing salsa, will be a nice compliment to many of your dishes.

Sweet and Spicy Mango Salsa

Ingredients
1 mango, peeled, pitted and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped (a sweet onion could be used here)
1 small tomato, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 jalapeno chili, minced (ribs and seeds removed for less heat, if desired)
Zest and juice of 1 lime
Course sea salt, to taste

Directions
In a medium bowl, combine mango, tomato, onion, cilantro, chili and zest and juice of lime. Season with salt to taste.
Can be stored in an airtight container for 2 days.

Enjoy!

Julia Child's Boeuf Bourguignon

After watching Julie and Julia, I couldn't wait to try this masterpiece. A classic, adapted from "Mastering the Art of French Cooking." Julia has taken a simple beef stew and turned it into a bowl of rich decadence.

Now, a dish like this doesn't come without a little work on your part, but the reward you get at the end of the day, is truly worth all the effort. You will need a day of tinkering in your kitchen, which we could all use a little bit more of in this crazy circus of life. It is about 1 hour of prep and 5 hours of cooking time.

All you need to complete this rich bowl of warmth, is some mashed potatoes or some creamy polenta. I promise you will sit down and be very thankful upon your first bite!

Wine Pairing: A full bodied Burgundy would be ideal.

Julia's Boeuf Bourguignon

Serves 6

Ingredients

For the Stew

6 ounces bacon, solid chunk (you can get at butcher)

1 tbsp olive oil

3 lbs lean stewing beef, cut into 2-inch cubes (I used beef tenderloin)

1 carrot peeled and sliced

1 onion, peeled and sliced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 tbsp flour

3 cups of a full bodied red wine (Burgundy, Chianti or Bordeaux)

2-3 cups beef stock

1 tbsp tomato paste

2 garlic cloves, mashed (you can add more if you wish)

1 sprig of thyme (1/2 tsp dried thyme)

1 fresh bay leaf

For the Braised Onions

18-24 white pearl onions, peeled

1 1/2 tbsp unsalted butter

1 1/2 tbsp olive oil

1/2 cup beef stock

salt and freshly ground pepper

1 fresh bay leaf

1 sprig thyme

2 sprigs parsley

For the Sauteed Mushrooms

1 lb mushroom, quartered (I used cremini)

2 tbsp unsalted butter

1 tbsp olive oil

Directions

1. Prepare the bacon by cutting off the rind and setting aside. Then cut the bacon into lardons about 1/4 inch thick and 1 1/2 inches long. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. Drain and dry the lardons and rind and reserve.

2. Pre-heat the oven to 450 degrees.

3. Put a tbsp of olive in a large dutch oven and warm over moderate heat. Saute the lardons for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon, and set aside.

4. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, remove to the side plate with the bacon.

5. In the same oil, saute the onion and carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole or dutch oven in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

6. Lower the heat to 325 degrees and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

7. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

8. For the onions, if using frozen pearl onions, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onion to the skillet. Saute over medium heat for about ten minutes, rolling the onion about so they brown as evenly as possible, without breaking apart. Pour in the stock and season to taste with s and p. Add the herbs and cover. Simmer over low heat for about 40 -50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

9. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside, add the mushrooms and toss and shake the pan for about 5 minutes. As soon as they have browned nicely, remove from heat and set aside.

10. Now...onto the finish line!!!

11. When the meat is tender (very tender), remove the casserole from the oven and empty into contents into a sieve set over a saucepan.

12. Wash out the casserole and return the beef and bacon to the casserole (discarding the bits of carrot and onion and herbs which remain in the sieve).

13. Distribute the mushrooms and pearl onions over the meat.

14. Skim the fat off the sauce and simmer it for a minute or two, skimming off an additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to cat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.

15. Taste for seasoning.

16. Pour the sauce over the meat and veggies.

Serve with potatoes, noodles or polenta, garnished with fresh parsley.

Enjoy...as I know you will!

Chocolate Nutella Fudge

Ok...in an attempt to empty out my pantry as we prepare for a probable move within the next month....here is a little sweet treat made with some very simple ingredients screaming to be used up. I was able to share with all the folks that walked through our home on open house day!
Enjoy!

Chocolate Nutella Fudge

Ingredients
Butter or butter cooking spray, for greasing the pan
1 14 oz. can sweetened condensed milk
1 tsp good quality pure vanilla extract
3/4 pound (about 1 1/2 cups) bittersweet chocolate chips (60-70% cacao)
3 tbsp unsalted butter, cut into 1/2 inch pieces, at room temp.

Directions
Butter or spray the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7 inches wide, allowing the excess to overhang the sides. set aside.
In a medium glass or stainless steel bowl, combine the condensed milk and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Enjoy!

Chicken Lemongrass Dumplings

Dumplings....a classic in Asian cuisine...fun and delicious, and the varieties are endless.

With my recent lemongrass kick, I thought, why not add to some ground chicken and fry up the little packages.

The combination of the ground chicken with the citrus overtones of the lemongrass and other asian flavors make for an intoxicating treat.

Wine Pairing: a white sancerre or an american semillon would be a nice match to the lemongrass.

Chicken Lemongrass Dumplings

Ingredients

1/2 lb. ground chicken

1/2 can water chestnuts, finely chopped

1/4 lb shitake mushrooms, finely chopped

3 scallions, finely chopped

1/2 stalk of lemongrass, very finely chopped

2 garlic cloves, minced

2 tsp freshly grated ginger

1 tsp sesame oil

1 egg yolk

1 package of wonton wrappers

Directions

Mix all ingredients together except for the wonton wrappers. Lay out several wonton wrappers at a time for easier assembly. Drop a small amount of chicken mixture onto the middle of each wrapper. Dip your finger into some cold water, and run your finger along the edges of the wrapper. You can either fold over into a triangle, or you can crimp the edges together into a purse shape. Press firmly to ensure you have a good seal, so that the filling does not leak out when cooking.

Once your dumplings are assembled, you can fry in a bit of peanut or canola oil until golden brown, or for a soup, you can add the dumplings into some boiling chicken broth already enhanced with some scallions, ginger and garlic.

Enjoy!

Avocado On Rustic Toast with Shaved Parmesan

This is my idea of a healthy, quick and very satisfying lunch.

The many health benefits of the Haas Avocado, makes for a good reason to enjoy this little green gem.

One fifth of a medium avocado has 50 calories and contributes nearly 20 vitamins and minerals, making it a good nutrient source. According to many nutritionists, using avocado as a sandwich spread in place of other popular spreads may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol. For example, 2 tablespoons of mayo has 109 calories, 2 tablespoons of butter has 204 calories, where as 2 tablespoons or 2-3 thin slices of avocado has only 50 calories. You gotta love that as much as I do!

Now that I'm convinced that I sold you on the health benefits of the avocado, you must try this easy and very tasty sandwich. The creaminess of the avocado with the salty parmesan cheese on a toasted rustic bread is sure to be a taste sensation! I promise!

Avocado On Rustic Toast with Shaved Parmesan

Ingredients

1 ripe Haas Avocado cut in half, pit removed

1 piece of rustic bread, toasted

Shaved parmesan reggiano cheese

a light sprinkle of large flaked sea salt

Spread some of your very ripe avocado onto your toasted bread. Add a few shaved pieces of a good parmesan reggiano cheese, and just a light sprinkle of some large flaked sea salt.

Enjoy!

My Favorite Baby Back Ribs

If you are looking for a baby back rib recipe, that practically falls off the bone at a mere glance...you have come to the right place. A long rest in a low oven ensures you have a mighty juicy and tender result. Plus...wouldn't you agree that waiting for your food, makes it taste that much better!

According to my husband, the world would end if this was not made in our house on a regular basis, and because of this...I have tried and tested many ways with these baby backs...to find that this is by far our favorite recipe. I have been looking forward to sharing these with you, as we enjoy them quite frequently.

Wine Pairing: Petite Sirah always goes well with grilled or barbequed foods. Even though this dish is baked, you will find it to be a very nice match.

Spicy Soy Baby Back Ribs

Serves 6

Ingredients

2 slabs of baby back ribs (you could use spare ribs as well)

3 tbsp ground coriander

3 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp mustard powder

1 tbsp kosher salt

1 tsp granulated sugar

1 tsp dried thyme

1 tsp dried oregano

1 cup of soy sauce

Directions

In a medium bowl, combine all spices together. Rub both sides of the rib slabs with the seasoning mix, and place on a baking sheet. Let stand for at least 20 minutes at room temperature.

Preheat your oven to 450 degrees. Sprinkle the soy sauce all over the ribs and put into the hot oven and cook for 15 minutes. Drop the oven temp. to 300 degrees and cook for 1 hour and 45 minutes, flipping ribs over halfway through cooking.

Voila!
Serve immediately and enjoy!

Individual Salmon-Fennel Potpie

I have been dying to make this recipe ever since I saw it on the Fine Living Network. I love Salmon and I love fennel....how can this not be good? It's easy, pretty quick, and with the use of frozen puff pastry sheets as the topping, you can have a warm, comforting and elegant dish to share with your family and friends in no time. This would also be good with a firm white fish like haddock or cod.

Wine Pairing: I paired with a Pinot Noir which was a fabulous marriage.

Individual Salmon-Fennel Potpie

Adapted from Pairings with Andrea

Yield: 4 servings

Ingredients

1 1/2 cups low-sodium chicken broth (can use veggie broth for vegetarian version)

1 1/2 cups fresh fennel chopped

1 tbsp fennel fronds, chopped, with a few fennel stalks reserved

1 sheet frozen puff pastry, thawed

1 tbsp unsalted butter, divided

1 small shallot, minced

1/4 cup dry white wine

2 tsp finely chopped tarragon

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 cup milk

1/4 cup cornstarch

kosher salt and freshly ground pepper

Directions

Preheat oven to 400 degrees. Bring broth to a boil over heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8 inch thickness. Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.

In a heavy skillet, melt butter on medium high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add herbs if using and salmon pieces, stir to combine. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into a gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half cups of gravy into salmon-fennel mixture.

Assembly:

1. Butter four individual two-cup ramekins.

2. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.

3. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.

4. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Enjoy!

Easy Peasy Coconut Risotto Rice Pudding

Here is a super tasty rice pudding for all you coconut lovers out there. The great thing about this dish is that it only uses 5 ingredients. It is a labor of love which requires about 40 minutes of stirring occasionally, but so well worth the decadent creaminess you end up with. You are so going to enjoy this one. By simply adding 2 tbsp of good quality cocoa powder in the first step, you can make this a chocolate rice pudding.

Enjoy...as I know you will!

Coconut Risotto Rice Pudding
Food & Wine
Serves 6-8

Ingredients

1 quart whole or 2% milk
1 cup arborio or risotto rice
1/2 cup sugar
on 14-ounce can unsweetened coconut milk
Garnish with coconut flakes or shaved chocolate of your choice

Directions
In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
Spoon the rice pudding into bowls, garnish and serve.

Enjoy!

The Infamous Neiman Marcus Cookie

The tale of this urban myth has been circulating for over 20 years, and has never been found to have a single bit of factual information. Legend has it that one day, a customer in the Neiman Marcus Cafe in the Dallas store so enjoyed a chocolate chip cookie for dessert that she asked for the recipe. A snippy waitress told her it was available for sale, and when asked the price, replied, "two-fifty." She was told to add the charge to the customer's bill. The tale continues that when the Visa statement came in the mail, the customer was surprised to see a charge of $250 for the recipe, and when she went to Neiman's customer service, was told, basically, "tough luck." So the customer sent the famous recipe to everyone she knew and asked them to do the same.

Neiman's says that they have never served these cookies in any of their restaurants. Neiman Marcus also does not accept Visa cards as payment in its stores and has a strict policy stipulating that a customer must sign his or her sales receipt prior to leaving a cafe or restaurant.

Because of all the hype this little cookie has generated, Neiman Marcus has come up with what they think is a better cookie recipe which you can find on their website.

After stumbling across the recipe time and time again, I had to give it a try to see if this infamous cookie was worth all the hype.

Guess what? They are! These cookies are so yummy, that even my hubby, who really isn't a cookie fan...loved them and an empty plate was all that was left.

The fleur de sel is not in the orignal recipe, but I love a salty sweet combo and couldn't resist.

Thank you Neiman Marcus for this seriously good cookie.

Neiman Marcus Chocolate Chip Cookie
Makes about 2 dozen

Ingredients
1 stick of unsalted butter, softened
1 cup light brown sugar
3 tbsp sugar
1 large egg
2 tsp good vanilla extract
1-3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1-1/2 tsps instant espresso coffee powder
1-1/2 cups semisweet chocolate chips
enough fleur de sel to sprinkle over cookies

Directions
Preheat oven to 300 degrees. Cream butter with the sugars, using an electric mixer on medium speed, until fluffy (approximately 30 seconds).
Beat in the egg and vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough into a greased cookie sheet or silpat about inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Sprinkle a litte fleur de sel over the cookies and bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Enjoy!

Green Rice (Arroz Verde)

If you love cilantro like I do, you will love this very fragrant side dish. I first had this pilaf at a great little Mexican restaurant in Tucson, and ever since, have preferred this over Spanish rice. It has such a nice distinct fresh herbal flavor from the cilantro, parsley, green onions and jalapeno. I have also served this to some folks who did not like cilantro, and they loved it.
For best results, use long-grain rice and do not rinse it. This should be cooked just before you plan on serving it, but the cilantro puree can be prepared in advance.
Just the color alone makes for a fun side dish! Give this easy recipe a try with your next Mexican meal.

Wine Pairing: An American Riesling would be a nice match to the herbs, and for something different, try a Rose' Cotes-du-Rhone.

Green Rice
Serves 4-6

Ingredients
1 cup chicken or beef broth (for a vegetarian version, vegetable broth can be used)
1 cup water
3 tbsp olive oil
1 cup long-grain white rice
3/4 cup chopped fresh cilantro
1 or 2 jalapeno chiles, chopped (depending on your taste)
2 green onions, including tender green tops, chopped
1 clove of garlic, chopped
pinch of kosher salt

Directions
In a small saucepan over low heat, combine the stock and the water and bring to a simmer. In a heavy saucepan over medium heat, warm 2 tbsp of the olive oil. Add the rice and cook, stirring occasionally, until the grains are separated and opaque, 2-3 minutes. Gradually stir in the simmering stock (it will boil up vigorously), then reduce the heat and cover. Cook undisturbed until the rice has absorbed the liquid and is tender, about 20 minutes.

While the rice cooks, in a food processor, combine the cilantro, jalapeno, green onions, garlic, remaining 1 tbsp oil and salt. Process until you have a smooth consistency.

Remove the rice from heat. Dollop the cilantro puree evenly over the surface of the rice and cover. Let stand undisturbed for 5 minutes. Uncover and thoroughly stir the puree into the rice. Transfer to a serving dish and serve right away.

Enjoy!

Roasted Apple and Butternut Squash Soup

Fall brings an abundance of vegetables...especially squash, which you can find in all shapes and sizes. Now is the perfect time to try out all those squash recipes that will add warmth to your tummy and take the chill out of those autumn nights.

There are so many variations to make this soup to your liking. Thai with a bit of coconut milk and ginger and Southwestern with some chipotle chiles, cumin and lime juice are just two delicious ways for something different.

Roasting the vegetables brings out more depth in the flavor as well as richness to the soup.

A seriously easy soup to add to your fall repetoire.

Wine Pairing: A very dry Riesling or a Pinot Gris would be a nice match. For something different, try serving a Spanish Sherry with this.

Roasted Apple and Butternut Squash Soup

Serves 6

Ingredients

1 medium butternut squash peeled and cubed

1 large sweet onion cubed

3 apples peeled and cubed

1 tbsp olive oil

Kosher salt and ground pepper to season squash

2 tbsp olive oil

1 large carrot peeled and chopped

1 medium shallot chopped

1 tsp fresh chopped thyme

1 tsp fresh ground nutmeg

1/4 tsp ground coriander

1 tsp grated ginger

5 cups of low sodium chicken broth (veggie broth can be used for a vegetarian version)

1/2 cup of sherry

Sea salt and fresh ground pepper to taste

Fresh thyme leaves to garnish

Directions

Preheat oven to 400 degress. In a large bowl, toss squash, apples and onion together with 1 tbsp olive oil and salt and pepper making sure that everything is coated. Spread the veggie mixture out on a cookie sheet in one single layer. Roast, stirring occasionally, until the veggies are golden brown and softened, about 45-50 minutes. (I did this step the night before. Once veggies were cool, I tossed them into the fridge overnight).

In a large soup pot, heat the olive oil over medium heat and add the carrots and shallots. Saute until soft and shallots are translucent. Increase the heat to high and add the roasted squash, apples and onions, with the broth, thyme, coriander and ginger. After this mixture comes up to a boil, reduce heat to low and simmer for about 20 minutes until the squash breaks apart.

Working in batches, puree squash mixture in blender or food processor. Transfer pureed soup to a large saucepan and stir in the nutmeg and sherry. Bring soup to a simmer over medium-low heat, adding 1/4 cup of water at a time to adjust consistency. Now it's time to enjoy!

Garnish with fresh thyme leaves.

Here are some other garnish ideas...

Dollop with sour cream or creme fraiche

Homemade coutons

Roasted pumpkins seeds or butternut squach seeds

Even plain popcorn would be a fun garnish for the kiddies.

Enjoy!

Coconut Macadamia Meltaways

Just a quick note to say that after a month and a half of visits with family and a bit of traveling, I am back to the blogging world and ready to share some yummy recipes.

Now onto this very decadent cookie recipe that is a must try! As the holidays fast approach like a speeding train, it seems that we are always searching for great recipes to bake up. I thought this was a perfect cookie recipe to add to your holiday baking list and share with one and all. If you love butter cookies, as well as macadamia nuts and coconut...this one is for you. You are sure to find this cookie to be a very delicate melt in your mouth goodness.

Coconut Macadamia Meltaways

Makes about 50 cookies

Ingredients

1 cup sweetened flaked coconut

1 cup macadamia nuts

1 cup confectioners' sugar, plus extra for dusting

2 sticks unsalted butter, softened

2 tsp vanilla extract

1/4 tsp kosher salt

2 cups cake flour (all- purpose flour can be used, but I always find cake flour yields a more tender result)

Directions

Pulse macadamias and 1/4 cup of sugar in food processor until nuts are chopped fine (do not overprocess). Add coconut and continue to pulse until everything is finely ground.

Beat butter, vanilla and salt in a large mixer bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 cup of sugar. Beat until creamy. Add flour and beat until a soft dough forms. Chill dough for 1 hour.

Heat oven to 325 degrees. With lightly floured hands (using powdered sugar), shape scant tablespoonfuls dough into balls. Place 1 inch apart on ungreased baking sheet. ( I always use a Silpat sheets for baking cookies). Bake for 16 minutes, or until tops are dry and set and bottoms are light brown.

Transfer cookies to a wire rack and cool completely. Dust with confectioners' sugar before serving.

Happy Baking!

Cocoa Chip Cupcakes with Cream Cheese Frosting

I had some milk chocolate chips sitting in fridge for quite some time. I thought these would be a great way to use them up. White, peanut butter and even butterscotch chips would be yummy in these as well.

Buttermilk Cocoa Chip Cupcakes
Makes 12 cupcakes

Ingredients
3/4 cup unsalted butter, softenend
1 cup granulated sugar
3 large eggs
1 tsp good vanilla extract
3/4 cup all-purpose flour
3/4 cup good quality cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup buttermilk
1/2 cup milk chocolate chips

Directions
Preheat the oven to 350 degrees. Prepare a muffin pan by adding paper liners.

In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Add the flour mixture and buttermilk alternately to the mixing bowl, starting and ending with flour. Stir in the chocolate chips by hand.

Pour the mixed batter into the prepared cups, filling each about 3/4 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes, then romove from the muffin pan and cool completely on a wire rack.

Cream Cheese Frosting
1 8 oz package cream cheese
1/2 cup of unsalted butter, softened
1 cup sifted confectioners sugar
1 tsp good vanilla extract

In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in confectioners sugar. Store in refrigerator after use.

Enjoy!

Veggie-Mango Summer Rolls

Here's a perfect light and refreshing summer treat. Great to bring along on picnics, and perfect as a light appetizer for summer entertaining. The secret to this dish is to cut up your veggies ahead of time or as the French would say (mise en place or put in place) or as defined by the Culinary Institute of America, (everything in place). You'll find that the filling and rolling is the easy part. The dipping sauce is a spicy sweet compliment to the mango, veggies and herbs, but you could serve the rolls with your favorite asian peanut sauce, which I also enjoy very much.

Wine Pairing suggestion: Try Robert Mondavi (2005) Fume Blanc. This rich and zesty wine is 85% Sauvignon blanc and 15% Semillon, and is very mouthfilling yet light on the palate.

Mango-Veggie Summer Rolls

Adapted from The Ladies Have Left the Building Alfresco Fare

Ingredients

2 ounces bean thread or glass noodles

1 tbsp toasted sesame oil

1 mango, peeled and julienned

1 large carrot, peeled and julienned

1 medium cucumber, peeled and julienned

1 bunch green onions, white and light green parts only, julienned

1 cup tightly packed mixed herbs such as mint, cilantro and Thai basil

8 Boston lettuce leaves, ribs removed

1/4 cup finely chopped, roasted, unsalted peanuts or cashews

16 8-inch rice paper wraps

Dipping Sauce

6 tbsp fish sauce

2 tbsp sugar

Juice of two limes

1 1/2 tbsp garlic chili paste

Directions

Cut the noodles into 3-inch pieces and soak in cold water for 30 minutes. Drain and plunge into hot water for 1 minute. Drain again and rinse with cold water. Place in a small bowl and toss with sesame oil.

Set all ingredients except for rice paper wraps out separately in assembly-line fashion. In a small bowl, mix together the dipping sauce ingredients and set aside. Have a large shallow bowl of lukewarm water close by. Place a clean dish towel in front of you.

Dip one rice paper wrap in the water for about 30 seconds, remove and place on the dish towel, line bottom third of wrap with a small amount of lettuce, then noodles, then mango, followed by a small amount of each of the vegetables and the herbs. Top with a light sprinkle of peanuts and a small drizzle of the dipping sauce. Tightly fold in the sides then roll from the bottom up. Continue with remaining wraps and ingredients.

Wrap each roll in plastic wrap and store covered in a single layer inside an airtight container. Can be made up to 4 hours in advance. To serve, cut on the bias and serve with sauce.

Enjoy!

Baby Potatoes wth Rosemary Butter

New Potatoes are plentiful during the summer months, so I thought I would take advantage and make this very simple and yummy side dish.


Wine Pairing suggestion: Pinto Noir would be great here because it has a red wine flavor and complexity, but a white wine texture, so it would match nicely with the earthy potatoes, and is a light enough red to enjoy during the hot summer months. Remember this grape as being a great go-to with other earthy ingredients, such as mushrooms and truffles, beets and other root vegetables.

Baby Potatoes with Rosemary Butter

Serves 4

Ingredients

12 small to medium new or baby potatoes

2 tbsp finely chopped fresh rosemary

1/2 cup of unsalted butter

freshly ground pepper

large flaked sea salt to taste

Directions

Boil the potatoes in salted water until just tender. Drain well.

Melt the butter in a large, heavy skillet. Add the rosemary and potatoes and mix well. Continue cooking, stirring frequently, for 5 minutes, or until the potatoes are thoroughly coated in rosemary butter and are starting to brown.

Serve potatoes in a large bowl and sprinkle with sea salt and pepper. Serve immediately.

Enjoy!

Roasted Potato and Onion Frittata

What to do with leftover roasted potatoes? A very versatile Italian omelet or frittata is always a yummy go to. All you really need are some eggs, milk and whatever veggies you have hanging around. You can change this up in so many ways to your liking. It would be just as good without any cheese, but you just can't go wrong with a little cheesy goodness. Goat cheese would be great here, but I only had some sharp cheddar and mozzerella on hand. One addition that I always add are chopped scallions, but alas, none to be found in my fridge. Give this a try for a light meal. We like with a green salad and a light citrus vinaigrette.

My wine pairing suggestion: Any Savignon Blanc or Reisling would be oh so sweet.

Roasted Potato and Onion Frittata

Serves 8

Ingredients

12 large eggs, beaten

1/2 cup milk

2 cups roasted potatoes leftover (or 3 small red potatoes, sliced 1/8 inch thick)

1 sweet onion sliced

1 tbsp fresh chopped tarragon

1 tsp kosher salt

1/2 tsp fresh ground pepper

2 cups each of sharp shredded cheddar and part skim mozzerella (or whatever cheese you have)

1/2 tbsp unsalted butter

1/2 tbsp canola or grapeseed oil

Directions

Combine eggs, milk, tarragon, salt, pepper, and half the cheese. Set aside.

Heat butter and oil in a 10-12 inch ovenproof nonstick saute pan over medium heat. If your potatoes are not cooked (leftover), add potatoes and onion and cook on both sides until tender and slightly browned about 8-10 minutes. (I added my already cooked potatoes after the onion cooked down a bit.) Heat oven to 350 degrees. Pour egg mixture over potatoes and onions and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 more minutes. Sprinkle remaining cheese over top of frittata and place in oven. This will bake for about 25 minutes more, until center is completely set. In the last 2 minutes, I like to place this under the broiler to get the cheese all browned and to give it a little crusty top. Garnish with tarragon sprigs. This can be served hot out of the oven, warm, or will be just as delicious at room temperature.

Enjoy!

Crabby Crab Cakes

The thought of tender little crab cakes has been tickling my fancy for quite sometime now, as did the great sale at the grocery store on the lump crab meat. What could be better than crab cakes....pure and simple. A lot of crab cakes out there are made with a lot of filler....you will find that these cakes are mostly crab and very little filler. A very simple recipe with huge flavor.

Wine Pairing Suggestion: A light, refreshing and crisp Sauvignon Blanc.

Crabby Crab Cakes

Yields 6 (3 inch patties)

Ingredients

1 lb. fresh lumb crab meat

2 tbsp. panko crumbs

1 egg

2 tbsp mayo

1 tsp dijon mustard

1 tsp seafood seasoning (Old Bay)

1 tbsp chopped fresh flat leaf parsley

zest and juice of 1 lemon

1 tsp sea salt

1 tsp fresh ground pepper

Directions

Combine everything but the crab meat in a bowl. Gently fold in crab meat just until combined. Put in refregerator to chill for one hour. (This step will help keep the cakes from falling apart when cooking.) Once you are ready to cook, mold into 3 inch patties and saute in a little canola or grapeseed oil over medium heat for about 4 minutes per side.

I like to serve mine over a bed of arugla lightly dressed with a lemon vinaigrette.

Enjoy!