Roasted Mediterranean Cod

I'm not a big fish person because it scares me to cook it. I took a class recently at Sur la Table called, "Perfectly Prepared Fish" and it was laughable how easy this dish is to make. You can use fresh cod, but I use the frozen filets from Stop and Shop, and it tastes just as good. 

Roasted Mediterranean Cod

• INGREDIENTS

1/4 cup olive oil plus more for pan
3 cloves garlic, peeled and sliced thin
1/3 cup dry white wine
1/4 fresh squeezed lemon juice
5 oz cherry tomatoes
2 tablespoons fresh thyme leaves
1.5 cups mixed green and black brine cured olives, pitted
6 (5-6oz) Cod fillets
1/3 crumbled feta

• 
  
• INSTRUCTIONS
• Preheat oven to 425 and place rack in the center. In a large sauce pan, place olive oil and heat at medium. Add garlic and cook, stirring frequently until light golden, about 3 minutes. Add wine, lemon juice, and tomatoes and stir well. simmer until tomatoes soften and fall apart about 6 minute. remove from heat and stir in thyme leaves and olives.
• 
  
• Coat the bottom of ceramic baking dish with thin coat of olive oil. Place fish in baking dish and into oven. Cook until fish begins to flake, about 12-15 minutes.
• 
  
• Cover with tomato mixture and sprinkle with feta cheese to serve. Serves 4

Chewy Sugar Cookies

My problem with Sugar Cookies is that they can be quite bland. This is the first recipe I have come across that really sings. You can make them as the recipe calls, or you can add cinnamon to the final step and roll the dough in cinnamon-sugar to make Snickerdoodles. Dave and I have been on an "end of the year" "last hurrah" ''off season" cookie jag. These are amazing with a hot cup of coffee in the afternoon..or morning...or after dinner...or before bed. You get the picture.

Chewy Sugar Cookies

America's Test Kitchen

• INGREDIENTS
• • 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
  • 2 ounces cream cheese, cut into 8 pieces
  • 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 
    
  • INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.

Place 11/2 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.

Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Cinnamon Ice Cream Cake

So I haven't done a blog post in 2 months! Fall is a busy time with little kids and then before we know it it's the Holidays (and there was a Hurricane in there somewhere). 

My Niece likes to cook for Thanksgiving and when I called my sister-in-law to see what I could bring, she said, "I just need you to bring one thing". At that moment I was thinking bread, sweet potatoes...some sort of side dish, so when she said, "A cinnamon ice cream cake" she might have been saying Peking Duck. Where was I going to get that?

The short of it is that I pulled from different recipes and made it myself. My test cake is below. The only thing I will do differently for Thursday is put it in a smaller springform pan so the crust is doubled, the ice cream layer is thicker and the frosting layer is thinner. Make the ice cream a day in advance so what you put in your ice cream maker is very cold...crust can be made and frozen while ice cream is churning. Then freeze cake for at least 6 hours before adding the frosting.

On a side note, the frosting is simply the best frosting I have ever tasted. It froze beautifully without creating a buttery wax feel in your mouth when you take a bite. It can be used for anything that takes frosting...cupcakes, cake, spoon...

Enjoy!

Cinnamon Ice Cream  
allrecipes.com

1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

• 
  
• Graham Cracker Crust
• 3/4 cup graham cracker crumbs (from about 7 crackers)
  3/4 cup pecans, finely ground
  2 tablespoons sugar
  3 tablespoons unsalted butter, melted
  • Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 7-inch springform pan. Freeze until firm, about 15 minutes.

• Frosting
  I'm sending you directly to the link for the blog where I found the recipe. I think seeing the step by step pictures is the way to go. Click HERE.

Easy and Yummy Tilapia Tacos

Being from Southern California I love a good fish taco. But they are hard to find on the East Coast. They have to taste super fresh and be easy to make. This recipe is all of that. If you run out of tortillas you can also eat the fish and tomato mixture over rice. These were a big hit at my house.

Tilapia Tacos

INGREDIENTS

• • 
    
  • 1 lb fresh tilapia fillets
  • 1 tbsp Olive Oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 or 2 jalapeño pepper(s), finely chopped
  • 2 cups fresh tomatoes, seeded and diced
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tbsp lime juice
  • Sea salt and freshly cracked black pepper to taste
  • 1 avocado, sliced
  • Corn Tortillas

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INSTRUCTIONS

In a large skillet over a medium-high heat, combine the olive oil with the garlic and onions. Cook for about 5 minutes, until the onions are soft and translucent in colour.

Add the tilapia fillets to the skillet. Allow the fillets to cook for 3 to 4 minutes on one side prior to flipping. As the fish begins to cook through, use a fork to break it apart into flaky pieces.

Add the jalapeno pepper, tomatoes, cilantro and lime juice to the mix and then season with salt and pepper to taste. Cook for 5 minutes before removing from heat.

Serve the taco filling to your liking and garnish with fresh avocado slices.

Slow Cooker Chocolate Cake

Slow cooker chocolate cake you say? I had to make this one just so see if it was too good to be true. I'm posting the photo below because THERE WASN'T TIME to take a decent photo...this cake went that fast. It's no beauty for sure. You can't get it out of the Crock Pot without a serving spoon...so it's not your best choice to take to a party (unless you take the whole Crock Pot)!

This chocolate cake is beyond moist and densely chocolatey. It also could not be easier to make...and can be made with ingredients you probably have on hand. Serve it warm by spooning into bowls and topping with your favorite good quality ice cream. Our house favorite is Haagen Dazs Vanilla. YUM!

Slow Cooker Chocolate Cake
allrecipies.com

INGREDIENTS

• • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

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INSTRUCTIONS

Spray crock of a large slow cooker with cooking spray.

In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.

Pour the cake batter into the prepared slow cooker.

Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

Crock-Pot Shrimp Creole

I don't eat shellfish very often, but when I do I like it to have tons of flavor. This recipe for Shrimp Creole is flavorful, easy, and not too spicy that it scares people away. I served it over brown rice but over white would be equally fantastic. Don't forget the little touches like the scallions on top. They add a depth of flavor and that little cool crunch with each bite. Eating this reminds me of New Orleans...if only I had some beignets and Cafe du Monde coffee for the morning after...

Crock-Pot Shrimp Creole
foodnetwork.com

INGREDIENTS
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish

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INSTRUCTIONS

Preheat crock pot on high.

In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.

Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Turkey and Cheddar Panini

Here is a perfect example of inexpensive ingredients put together to make something truly delicious and restaurant quality (if you don't mind me saying). Years ago I bought a Panini pan from All-Clad and promptly used the grill pan lower half...but never used the cast iron "press" lid that came with it. Since I've been experimenting with bread making I decided it was high time I start making Paninis!

I literally grabbed what was in my kitchen and went to work...

Turkey and Cheddar Panini

INGREDIENTS
(for 2 sandwiches)

2 Tbsp. butter
1 shallot, minced
dried thyme (to taste)
kosher salt
fresh ground pepper
4 slices italian bread 3/4 inch thick
grainy dijon mustard
meat (I used Oscar Mayer Deli Sliced Turkey Breast)
cheese (I used Target Brand Sharp Yellow Cheddar)
extra virgin olive oil

INSTRUCTIONS

In small saucepan melt butter. Toss in shallots, sprinkle with thyme, salt, and pepper. 
Sauté until shallots are softened. Set aside

Preheat Nonstick Panini Pan or Electric Panini Press on med-high heat.

Spread mustard on all 4 slices of bread
Top with turkey breast slices, then cheese
Spread 1/2 shallot mixture on one sandwich, 1/2 on the other
Add top piece of bread to create sandwich
Brush each side of sandwich with olive oil

Place sandwich on grill pan and PRESS DOWN on Panini lid. Mine is cast iron and heavy but I still needed to press down. Press for a couple of minutes and then check bottom of sandwich for dark golden color and grill marks. Then flip sandwich and repeat.

Remove from pan when dark and crisp...and prepare to be blown away...

Lime Bars

I used to make the lemon version of these as a kid. They're basically a short bread crust with yummy lime on top that forms a thin crust. On top of that goes sifted powdered sugar. So good! My advice is to cook the crust a little longer so it is truly golden brown, and then let it cool all the way. Otherwise the fruit topping will make the crust seem a bit doughy and under cooked.

Lime Bars

foodnetwork.com

INGREDIENTS

• Cookie crust

  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • Pinch kosher salt

• Lime topping

  • 4 large eggs, lightly beaten
  • 2 cups sugar
  • 6 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 2 teaspoons grated lime zest
  • Confectioners' sugar, for garnish

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INSTRUCTIONS

Preheat the oven to 350 degrees F.

Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. 

*Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

Elsie and the White Peach Blueberry Tart

In previous posts I've referred to Dave and the G's as my troops. But really Elsie is part of the troops too. Elsie has been our babysitter since Gertie was 18 months old (she's 6 1/2 now).  She has been with George from the day he was born...helping me through 8 weeks of terrible postpartum depression.  She is so much more than a babysitter.  She is a true member of our family and I can't imagine life without her.  She is a confidant, a guide, a friend, and Dave, George, Gertie, and I simply adore her.  She's also my number one taste tester! 

So this morning I made Elsie something new to try...this super fresh White Peach and Blueberry Tart. I suppose you could use yellow peaches, but I had 2 huge white ones and some blueberries that needed a job. Delicious!

White Peach and Blueberry Tart

adapted from recipetips.com

INGREDIENTS

• Crust

  • 1 cup flour
  • 3 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 cup cold butter
  • 1 egg
  • 1/2 teaspoon almond extract

• Filling

  • 3 cups fresh blueberries and white peaches combined
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons sugar

• Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 tablespoons butter

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INSTRUCTIONS

• CrustPreheat oven to 350° F.
  
  Place flour, sugar, and baking powder in a medium sized bowl. Add butter and mix until crumbly. Add egg and almond extract. Combine until the dough will form into a ball.
  
  With floured hands, press into the bottom of pie pan and partially up the sides of a greased tart pan or pie plate.
  
  FillingWash blueberries and pat dry. Peel, pit, and slice peaches. Combine fruit, lemon juice, and sugar together in a small bowl.
  
  Pour over crust in pan.
  
  ToppingIn a medium bowl, combine flour, sugar, cinnamon, nutmeg, and butter until crumbly.Sprinkle over tart and bake for 35-40 minutes or until golden brown.
  
  Allow to cool before serving.
  

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Flank Steak with Salsa Verde

This yummy Flank Steak was a hit at my house.  Even finicky Gertie liked it!  The Salsa Verde was incredible.  I saved the leftovers for eggs the next day...you could even use the Salsa Verde on hot pasta as a sort of pesto.  The tomatoes were vine ripe, not Beefsteak...and the grilled onions were an addition by Elsie (grilled in the pan after the steak came out) that were fantastic!  So easy!

Grilled Flank Steak with Salsa Verde

foodnetwork.com

INGREDIENTS

• • 2 cups loosely packed fresh parsley
  • 3 scallions, coarsely chopped
  • 2 tablespoons capers, drained
  • Zest and juice of 1/2 lemon
  • 2 anchovy fillets
  • 2 cloves garlic, smashed
  • 1/2 teaspoon dijon mustard
  • 1/3 cup extra-virgin olive oil, plus more for the grill
  • Kosher salt
  • 1 flank steak (about 1 1/2 pounds)
  • Freshly ground pepper
  • 2 or 3 medium tomatoes

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INSTRUCTIONS

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Dinner Table Idea

I just got back from Kinko's with a very patient George. He sat happily in his stroller eating pretzel Goldfish while I made color copies of Gertie's artwork from her three (yes three!) art classes last year. I then laminated them and they turned into really neat placemats for our dining table. I'm a proud Mom!

Knife Skills 101

I've always wanted to take a knife skills class...and finally did at my local Sur la Table.  I had a blast, reconfirming things I already knew and learning lots of new things too. They say in cooking you're either a cutter or a burner, thus my enrollment.  Below is my beautiful new Miyabi 8# Chef's Knife (all you really need) and my first at home attempt and an even dice on onions, celery and peppers.

Amazing Almond Tart

When we had a housewarming party at our new house, our lovely neighbors brought us this tart still warm from the oven.  If you like almonds...this simply will be the best dessert you have ever had. Period.  I was so impressed with it that I held our neighbor's tart pan hostage until she gave me the recipe.  She was happy to "do the exchange" in broad daylight...then had a laugh telling me it was actually Jesse James' recipe.  Yep.  That guy!  I rushed out and bought my own 10" tart pan (with removable bottom) at Sur la Table and found out it was just about the easiest recipe ever.  

Then I proceeded to watch my Ironman eat 3/4 of it right in front of me.

Almond Tart

marthastewart.com

INGREDIENTS

• For the Crust

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 cup all-purpose flour, plus more for hands
  • 1 tablespoon sugar
  • Pinch of salt

• For the Filling

  • 1 tablespoon pure vanilla extract
  • 1 cup sliced almonds
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 1 large egg, slightly beaten
  • 1 teaspoon almond extract
  • 1/2 teaspoon Grand Marnier
  • Pinch of salt

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INSTRUCTIONS

Prepare the crust: Preheat oven to 400 degrees with rack in center. Butter a 10-inch tart pan with a removable bottom; set aside. In a medium bowl, whisk to combine flour, sugar, and salt. In a small glass measuring cup, stir together butter, vanilla, and 1/2 tablespoon water; pour over flour mixture. Stir to combine. With floured hands, press dough into prepared pan. Bake for 10 minutes. Remove tart shell from oven, and reduce heat to 350 degrees.

Prepare the filling: In a large bowl, stir together almonds, heavy cream, sugar, egg, almond extract, Grand Marnier, and salt. Pour filling into crust. Bake tart on a parchment paper-lined baking sheet until golden brown, about 45 minutes.

Lentil Salad with Tomato and Dill

This is one of my favorite dishes.  It can we served warm or cold, with or without added Feta.  I tend to undercook my lentils a bit so they have a nice bite to them.  I love the flavors of dill and vinegar and the freshness of vine ripe tomatoes.  This is a great one to double the recipe because at least at my house it becomes dinner, then snack, then lunch, then snack, then maybe dinner again!

Lentil Salad with Tomato and Dill

epicurious.com

INGREDIENTS

• • 1 cup dried lentils (preferably small French lentils)
  • 1 large garlic clove, chopped
  • 1 teaspoon salt, or to taste
  • 3/4 lb tomatoes, diced (2 cups)
  • 4 large scallions, thinly sliced (3/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup thinly sliced fresh basil
  • 3 tablespoons red-wine vinegar, or to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon black pepper

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INSTRUCTIONS

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

Restaurant Style Chinese Mongolian Beef

This is the real deal. Simply stated...I learned a lot while making this recipe.  It was AMAZING, but definitely not an everyday staple.  It was a lot of work (OK) and I could not believe how much sugar went into it until I made it (NOT OK).  It is a wonderful dish to make for a special dinner with white rice...Decadent to say the least!

Mongolian Beef

food.com

INGREDIENTS

• • 2 teaspoons vegetable oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • 1/4 cup cornstarch
  • 2 large green onions

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INSTRUCTIONS

• 1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  11. Heat the oil over medium heat until it's nice and hot, but not smoking.
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  14. Stir the meat around a little so that it cooks evenly.
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  17. Add the sauce, cook for one minute while stirring, then add all the green onions.
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  19. Leave the excess sauce behind in the pan.

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