White Chocolate Macadamia Nut Cookies

I baked cookies and didn't burn them which is good because these happen to be Aubrey's favorite cookies. 

Me: Aubrey, how would you describe the cookies I just made?

Aub: Good.

Me: No, like if you had to describe the flavor?

Aub: Delicious.

Me: No, I mean, so I could tell people what they taste like?!?!?

Aub: Extra delicious.

Ugh. Let's just give some background info-- I'm not a huge white chocolate fan and I couldn't classify "White Chocolate Macadamia Nut" as my favorite cookie, despite Aubrey's insistence that I just need to try one every  time we go to Subway. I have tried one. Many times.  And, I still don't choose it.  With that said, I ate about 14 of these in 10 seconds flat. Or, maybe over the course of two days, but, I could have and that's the point. Yay for perspective.

White Chocolate Macadamia Nut Cookies ( a.k.a. The best cookies I've ever made)
Makes about 4 dozen ( Adapted from recipe found at allrecipes.com)

Ingredients 

1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate or white chocolate chips

1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract.
3. Combine the flour, baking soda, and salt in a separate bowl; gradually stir mix into the creamed mixture. 
4. Fold in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
5. Bake for 10-12 minutes in the preheated oven, or until golden brown.

Perfect Roast Chicken

Really. That's all there is to it.

Perfect Roast Chicken
 Not adapted at all from the amazing, Ina Garten.


 Ingredients
Inocoupon
1 (5 to 6 pound) roasting chicken - I highly recommend organic. It is so choice.
Kosher salt and fresh ground pepper
1 bunch of Thyme plus 20 sprigs
1 lemon, halves
1head of garlic, halved crosswise
2 Tbsp. melted butter ( 1/4 stick)
1 large yellow onion thickly sliced
4 carrots cut into 2-inch chunks on a diagonal
1 bulb of fennel cut into wedges, tops removed
Olive Oil

1.Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
3.Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
5. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
6. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. 7.Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Note: I highly recommend using a roasting pan that allows all sides of the chicken to be exposed, otherwise your skin doesn't get so crisp and golden. 

Sourdough, Wild Mushroom, Bacon Stuffing

If you're like me and already thinking about Christmas dinner, you might be itching to try a new  accompaniment dish. Then again, you might have more important things to think of than a side dish for a meal two weeks out but, this is a food blog so, odds are you're like me and already wondering what the crap you're gonna do to make the holidays special. I'll tell you what you can do. Make this stuffing already and be quick about it.


Okay, there's nothing really quick about this. I think the loving care you put into cultivating the perfection of every morsel is worth it and will be totally be noticable by your guests...well, assuming they take the time to chew versus inhale because, folks, this has bacon in it. Oh yeah. And, three types of mushrooms. And, lots and lots of tart sourdough and herbs and all things good in this world. And, bacon.


Sourdough, Wild Mushroom, Bacon Stuffing
Adapted slightly from original Bobby Flay version( Featured on Throwdown episode with our very own, Pioneer Woman)

Ingredients

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stems removed, coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1/2 pound cremini mushrooms, thinly sliced  ( NOTE: If you have no money like me, do 1 lb of cremini, 1/4 pound oyster and 1/4 pound shiitake--- you'll save bucks and not sacrifice much flavor.)
4 tablespoons extra virgin olive oil, divided
Salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large yellow onion, finely diced
5 cloves garlic, finely chopped
3 to 5 cups homemade chicken stock or low sodium canned chicken broth
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley


1.Preheat the oven to 350 degrees F.

2. Spread the bread onto a large baking sheet (or 2 smaller baking sheets or 4 extra small baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12-15 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

3.Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and goldeny brown, about 25 minutes.

4.While the mushrooms are roasting, heat the remaining 1 tablespoon of the oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

5. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

6. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

Note again: You want the dressing very wet but be careful not to go crazy. This stuff absorbs moisture like crazy and before long, you're stuff will look "very wet" but really be a swamp which tacks on a lot of cooking time and makes the flavor much saltier. Still good, though, so do whatever you want.

House Salad

Aubrey and I recently enjoyed a dinner at Caz's Chowhouse, a newish downtown eatery in the Brady district. In addition to having a cool and cozy atmosphere (fireplace, brick walls, exposed bulbs, dark wood, vintage decor... right up my alley) they also have inspired my new favorite salad. Essentially, it's their house salad which features sliced granny smith apples, mixed greens, feta cheese, and sugared walnuts with their lemon herb vinaigrette. I dug it but felt it needed something a little sweet to round out all the tartness that the sugared walnuts just couldn't handle. I had some dried apricots and voila! Also, I had to whip up a lemon herb vinaigrette which is quite different from theirs but still tasty. Give it a go. Also, go to Caz's and order the Chicken and Biscuit. I give you permission to eat it all in one sitting.


Lemon-Herb Vinaigrette ( best applied to our House Salad - quantities are approximate)
1/4 cup Extra Virgin Olive Oil
2 Tbsp. Lemon Juice
2 tsp. Red Wine Vinegar
1/8 to 1/4 tsp. salt ( depending on how you like it)
1/4 tsp to 1/2 tsp. Herbs de Provence ( or, seriously, whatever herbs you feel like adding. Tarragon would be good... or basil!)
1/2 tsp. white sugar

Optional- I read a recipe that was basically this but added a dollop of dijon mustard without the sugar. I think I'll try this next time.

Mix together and drizzle on salad. Eat it.

Busy

Life's been busy. I took a new job, survived Thanksgiving, ate a giant vat of cheese puffs,  hosted a wicked Halloween party...and, probably some other stuff. Also, my Dad was here from SoCal and completely remodeled my dining room. Steampunk?

 We think so.

For the record, this is the third light fixture I bought for this room. Fortunately, Aubrey hasn't thrown me out. You see, I have trouble with decisions. Not big ones. Just small ones like, what to order, what to wear, what furniture to buy. For example, I donated hundreds of dollars to Ikea due to a recent round of impulse purchases only to resell on craigslist within a week. Not so easy to change your mind when the nearest store is four hours away ( a fact I learned all too late.) In fact, I've got a buddy returning some stuff for me AS I TYPE. It's a problem. One thing I know for sure is that I must own the new Le Crueset Ocean colored 4 1/2 qt. Dutch oven with included trivet sold exclusively at Williams Sonoma which can be purchased here. Anyone? I won't return it, promise.

Hey! It's almost Christmas now. Hopefully I'll be back before next year.

Greek Fest 2010

There are some foods enjoyed while traveling that I just haven't attempted to replicate (not that I could even do so successfully.)  Pain Au Chocolat, Doner Kebab, Duck Confit... and Gyros, to name a few. Sadly, the three former haven't graced my mouth in a long time. Fortunately, Gyros come once a year to good ol' Oklahoma.

You know, I'm not sure if there's an awesome Greek restaurant in Tulsa. If there is, I could stop this whole "once a year" nonsense.  Someone please let me know because I'm not sure I can wait another year for this stuff. Also, I need more of these squares of feta in my life...

And these balls of honey...  Actually, don't tell me about any Greek restaurants in town unless they have these honey dumps ( proper name escapes my mind. I was too busy trying to make sure I got my fair share of these before Aubrey inhaled them.)

It's okay if any Greek restaurants in town don't serve this stuff...

The term "cough syrup" comes to mind. But, hey, had to try it. If you're local, you have a chance to score some delicious grub. Greek Fest runs through tomorrow. Get the scoop here.

Jerk Chicken

Aubrey recently spent a week in Yellowstone backcounty equiped with a can of bear spray, some underwear, and a backpack full of dehydrated food ( there might of been some other items essential for survival, too.) He organized his meals by day in ziploc gallon bags. Cute, but certainly not appetizing. At least not my style of appetizing but, then again, I've never spent a week hiking 10 miles a day with 50 pounds on my back and no shower. I'm sure then anything would be tasty. 

Nevertheless, after a few days of making his own meals in a plastic pouch, he was missing me. I don't think we made it to the front door before he started a running list of all the meals I needed to make him asap. Before kissing me hello, he requested this jerk chicken... and, I get it. I would totally understand if this was his LAST meal request. This is some good chicken. And, it's really fun to place a plate piled with browned and juicy chicken  in front of a man who's just spent a week with three non-showered guys in a leaky tent. It's good to be appreciated.

Jerk Chicken

Gourmet, May 2002

There's no standard recipe for jerk chicken. Some are screamin' hot while others really allow you to feel the complex warming spices. Jerk chicken typically shows up in mid summer cookouts but I think it's great for early fall when I am craving some cinnamon and nutmeg. I used serrano peppers in this version but you can turn up the heat with habaneros or scotch bonnets.

For the marinade:

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh chiles ( Serrano, Scotch Bonnet, Habenero...your choice), stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon


For the Chicken
Roughly 3 lbs of chicken, portioned- I used 10 drumsticks but you could use any combination of dark or white meat.

1.Add ingredients to a food processor or blender and mix until smooth.

2.Place marinade in a large Ziploc bag ( or, two bags if needed) and add chicken, shaking to coat. Sealm pressing out any excess air and place bag in a shallow dish ( to avoid any drippage.) Marinate for at least 2 hours and up to a day in the fridge.)

3.Remove chicken from fridge one hour prior to grilling.

For Gas Grill
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 10 to 15 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

For Charcoal Grill ( from Epicurious)

Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

Skillet Cornbread

First- I'm calling this summer officially completed.

Now-Enter skillet cornbread. Nothing is tastier on a crisp fall day than some old-fashioned beans and skillet cornbread. ( wishful thinking here in OK... not quite there yet.)

I'll get to the beans someday but let's devote our attention where attention is due. Look at those crisp brown edges...those buttery crevices ( buttery crevices?)...the rustic presentation....  Okay, quit looking. Just go make some. You'll never use a boxed mix again.

Skillet Cornbread

Adapated from The Pioneer Woman

The key to this cornbread is a piping hot skillet and a properly preheated oven so don't rush it! Also, you can make this in a casserole or baking dish but that hot skillet really sends those browned edges into a whole new realm of tastiness. LodgeLogic makes high quality and affordable cast iron skillets ( and a panini grill and press that would make a really great birthday present for someone...just sayin.)

Ingredients

¼ cup plus two Tbsp. unsalted butter

1 cup Yellow Corn Meal
½ cup All-purpose Flour
1 tsp. Salt
1 cup Buttermilk ( don't sweat if you don't have it... just add a Tbsp. of lemon juice to a cup of milk and let sit at room temp. for 5 minutes- Voila! Buttermilk!)
½ cup Milk
1 large Egg
1 Tbsp. Baking Powder
½ tsp. Baking Soda  ( PLEASE, don't confuse the baking powder and baking soda measurements. It tastes nasty when you do. Trust me.)


1.Preheat oven to 450 degrees.
2. Melt butter
3. Combine cornmeal, flour and salt in a bowl. In a separate bowl, combine egg, buttermilk, and milk.
4. Join in happy matrimony the wet and dry ingredients you just combined until just incorporated.
5. Sprinkle in baking soda and baking powder- Stir.
6. Add in melted butter, stirring constantly. Also, start preheating your skillet over medium to medium high.
7. When your pan is hot, add the two Tbsps. butter reserved and spread along the sides and bottoms to coat. Pan should be hot enough to readily melt the butter but not hot enough to scorch it.
8. Add batter to hot skillet.Smooth with a spatula and let set for 15-20 seconds.
9. Transfer skillet to oven and bake for 20-25 minutes until golden brown and beautiful.

Sauteed Button Mushrooms

I am so ready for the leaves to start falling. ENOUGH of this Oklahoma summer, I say. I'm sweaty and I'm grumpy. I'm also out of bug spray so I can't even walk outside without getting eaten alive. Grrr...

Now, Autumn. That's a nice season... it makes me want things with earthy flavors and anything containing apples and raisins and cinnamon and rum in no particular order. It makes me anxiously anticipate cozy layers of fleece, scarves, and smartwool socks... I'm getting carried away again. I was a bit too excited yesterday about the upcoming season and bought a new jacket on Zappos. Too bad  it's still over a hundred flippin degrees here. Ugh.

Mushrooms taste like Fall to me. The fact that mushrooms are available year round in Oklahoma is great because, though I can't snuggle in my new jacket, I can at least savor the flavor of the season.  I never cared for mushrooms until I lived in Miam-uh and got introduced to JM Farms, a major supplier of mushrooms throughout the midwest located just a few miles northeast of my work. You'd think having first hand experience at the SMELL that goes along with mushroom growing would have turned me off but I was intrigued with the little things and they kept giving me free samples at our city business fairs. I'm a sucker for free samples. Unless you're giving out free green beans and then I'll tell you what you can do with them.

Here's a great recipe for sauteed button mushrooms. It's extremely simple and accessible year round in these parts. In the summer, you'll be grateful for a quick side that does't take forever to make over a hot stove. Whatever time of year, you'll love the freshness of it all.  You get highlights of meaty mushrooms without the butter pool which tends to accompany dishes of this kind.
Sauteed Button Mushrooms (Adapted from a recipe by Michael Chiarello)
5 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt or Kosher Salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves


1.In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon or put them in too small of a pan, they will release their liquid and begin to steam. Steam is the enemy of browning and all that delicious carmelization. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

2.Add the butter. Cook and toss for 5 minutes, until beautiful =) ( that means browned, of course.)

3.Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

4.Toss in the parsley and serve immediately.

Sun-dried Tomato Pasta Salad

Tulsa is so flippin' hot right now that words cannot describe the sweaty, sticky, soppiness of my body. Actually, one word can: Gross. It's gross out there. If lunch time is upon you and if my introductory sentence didn't make you lose your appetite, you might want to consider this pasta salad. Try not to relegate this to the side of that same old sandwich...it can stand alone. And, it's cold. Plus, it features some lovely summer ingredients that will make you really happy and you'll forget that you hate summer and want Fall to arrive with all your heart. Except when Fall comes, you really start to miss all those fresh herbs and tomatoes that actually have flavor...it's a harsh cycle. One day, I'll embrace the flavors that are upon me when they are upon me but, what can I say? I'm always thinking ahead.  

Let me say one more thing before I proceed here... I typically dislike pasta salad. I can't get beyond the cold pasta with the salty mayo thing. I mean, it always sounds good in theory but I never quite enjoy it as much as I feel I should. This pasta salad has no mayo or unidentifiable cream laden bits. Instead, it is oil based and gains it's flavor from a rich base of sun-dried tomatoes, salty capers and olives ( which I actually enjoyed in this dish.) Throw in some fresh basil and sliced local tomatoes ( I used grape tomatoes from Livesay Orchards) and you're in summery bliss. 

Sun-dried Tomato Pasta Salad

(Serves 12-16----- makes for great leftovers!)

Adapted from Ina Garten: Barefoot Contessa Family Style

For the salad:

1lb corkscrew pasta such as fusili or rotini

About 1 cup assorted black olives, roughly sliced

1 pint cherry or grape tomatoes, sliced

10-15 basil leaves- chiffonade ( roll em up and slice thin!)

About 1 cup fresh grated parmesan cheese

For the dressing:

7 oz jar of sun-dried tomatoes in oil *

4-5 cloves of garlic, slightly crushed.

3 tbsp red wine vinegar

1 cup extra virgin olive oil**

Optional: 2 teaspoons capers

Salt and Pepper to taste

* You can also get sun-dried tomatoes that have been packed in seasoned oil. This recipe doesn't call for that but it's not a bad idea if you like the flavor variety. Just check your salt levels.
**You can choose to discard the oil from the sun-dried tomatoes and add a fresh cup of oil or you can use it here and just add enough new oil to make the total about 1 cup. It is especially tasty to retain that preseasoned oil we just talked about!

 
Add all dressing ingredients to a food processor and puree. That's your dressing! This can totally be made ahead of time and kept in the fridge.

For the pasta, boil until al dente in a large stock pot. Drain and allow to cool. Once cool, toss with dressing to coat. Stir in olives, basil, and tomatoes ( NOTE: if you're planning on making this in advance, I found that adding the tomatoes right before serving keeps things fresh and crisp. I have a thing with tomato consistency... you'll notice I don't even have them in there for the pic! Oops.) Keep chilled until ready to serve. Top with cheese.