Karin's Espresso Shortbread

I've had dreams about this cookie.  I woke up drooling and hungry.  I'm in a cooking club with some ultra hip foodie lovers.  We meet once a month with a specific theme, and we discuss food and we eat.  We've had some absolutely delicious, high quality, foods over these past few years.  For the first few years in December, we would meet to exchange cookies.  Karin made "Coffee-spice and Crystalized Ginger shortbread" from Epicurious.  She tweaked the recipe a bit, switched out the coffee and made it espresso, and developed a bold cookie. It's FULL of a strong coffee flavor, NOT sweet but SPICY, with great crumbly texture, and beautiful powdered sugar drizzle.  These cookies need to be enjoyed alone on a rainy day.  (These cookies are NOT for sharing!!)  Get a small plate, a cup of coffee, a book or a newspaper (put your phone down for a minute), and enjoy a break.  Think happy thoughts, eat spicy cookies, drink strong coffee, listen to the rain.  Everyone needs an indulgence from time to time.

Karin's Espresso Shortbread

adapted from Coffee-spice and Crystalized Ginger shortbread by Epicurious.com

Ingredients
2 cups flour
3/4 cup brown sugar
3 Tablespoons instant espresso
2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon salt
1 cup, two sticks butter, cut into 1/2 inch cubes, chilled
1/2 cup powdered sugar
2 teaspoons water (maybe more)
1 teaspoon vanilla extract
OPTIONAL: 6 tablespoons crystallized ginger

1.  Preheat oven to 325 degrees.
2.  Add flour, brown sugar, espresso, ginger, cardamon and salt into a food processor for 5 seconds.  Scatter butter around the top of the dry ingredients and pulse until most clumps begin to form.  (this dough will be very crumbly...its OK, do not panic!)
3.  Pour crumbs onto a cutting board, and use clean dry hands to form the dough into a ball.   (The dough may still seem crumbly at this point, again, that's okay....short bread is supposed to be like that.)  Divide the dough into two equal parts, and put each part into a 9 inch diameter tart pans with a removable bottom.  Press dough firmly into each tart pan.
4.  Bake for 25 minutes, rotate pans and positions in the oven, and continue to bake for another 20 minutes or until the cookies are a dark golden brown, and have a SLIGHTLY soft center.  Remove from oven and cut each warm shortbread into 12 wedges.  Let cool completely.
5.  Make glaze by combining powdered sugar, water and vanilla.  Either use a off-set spatula to spread the glaze on top of the shortbread, or use a spoon or fork to drizzle the glaze over the top of the shortbread.  ("It looks like spiderwebs"-Jett, age 3).  Let glaze set until solid, about one hour.
OPTIONAL: chop the crystallized ginger and sprinkle on top of glazed shortbread, before the glaze has set.

Soft Pumpkin Cookies

I could probably do a blog entirely devoted to cookies.  They are my favorite thing to bake. These soft pumpkin cookies, a recipe from Cooks.com, are a perfect Fall treat.  They are classic and simple to make, I usually double the recipe, and use one whole can of pumpkin.  I also prefer Libby's canned pumpkin.  I've tried the others, it's not the same.  After making these Soft Pumpkin Cookies, I brought them to a tea and cookies party.  And, one of my friends, Louise, a champion baker, proclaimed.  "These cookies the best pumpkin cookie I've ever had!"  But, if that didn't validate them enough, I gave them to my kids.  Brutally honest cookie lovers.  My youngest son, DEVOURED these cookies, the oldest one said, "these are better than I thought they'd be", and my daughter looked at one and said, "I only eat cereal." 

Soft Pumpkin Cookies
from Cooks.com

Ingredients

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups white sugar

1/2 cup butter (one stick), at room temperature

1 cup canned pureed pumpkin

1 large egg

1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees, and line un-rimmed baking sheets with parchment paper.

2.  In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.  Gently combine with a whisk to aerate the flour mixture, and evenly distribute the spices throughout the dry ingredients.

3.  Add the butter and sugar to the bowl of an electric mixer, beat until mixture is fluffy.  Add pumpkin, egg and vanilla, and continue to beat until mixture is well combined.  Scrape down sides of bowl as needed.  Add flour mixture to butter-pumpkin mixture, one heaping cup at a time, beating well after each addition.

4.  Drop heaping tablespoons of cookie dough onto prepared baking sheets.  Bake one tray at a time, for 15-18 minutes.  Let cool on tray for two minutes then let completely cool on cookie racks.

5.  Make Glaze, and drizzle onto baked and cooled cookies.

Glaze

2 cups sifted powdered sugar

3 Tablespoons milk

1 Tablespoon melted butter

1 teaspoon vanilla

Combine all Glaze ingredients into a small bowl, mix until glaze is smooth.

Use a spoon to drizzle glaze over cookies.

Creamy Tomato Soup

Creamy Tomato Soup

Fall is about family, giving thanks, love, warmth and comfort food. This soup is full of flavor, and full of all the wonders of fall. I recommend eating this soup on a rainy day.

This soup does contain bacon, and chicken broth. Two tablespoons of olive oil, and vegetable broth can be easily substituted to make this soup vegan. The only "thing" about this soup is that it uses every pan in your kitchen, plus the blender!! So, be ready for some dishes, but it's totally worth it!!

Creamy Tomato Soup with Foccacia

• 4 pieces of thick cut bacon
• 1 small-medium onion, or 1/2 large onion, chopped fine
• 60 ounces canned diced tomatoes, drained
• 2 cups chicken broth (16 ounces, homemade is best)
• 2 teaspoons of sugar
• Salt and pepper to taste
• 1/4 cup fresh chopped basil
• 1 cup heavy cream
• Garnishes: chopped cooked bacon, cheddar cheese, Parmesan cheese, sour cream, basil, or croutons.

1. In a large heavy saucepan over medium high heat, cook the bacon, careful not to burn the bacon.  When done, remove bacon from pan, and set aside to drain.  DO NOT POUR out bacon fat from pan.  Immediately add onion to bacon fat, and saute until onion is translucent and cooked, scraping up all the browned bits.
2. Add drained tomatoes to onions.  Saute until the tomatoes start to caramelize, and begin to break down.  Add in chicken broth, and season with salt, pepper and sugar.  Let simmer for about 20 minutes, until mixture is thick, and tomatoes have broken down further.  Turn off heat, and let soup cool slightly.  Use the simmer time to chop up the bacon that you cooked earlier.  
3. 1-2 cups at a time, puree soup in a blender.  The soup will be hot, therefore the steam from the soup will create pressure in the blender.  IF you have too much soup in the blender, the blender will explode open, and you will be covered in hot soup.  This is not fun, this is painful and dangerous.  SO, 1-2 cups of soup, in the blender.  Puree until smooth, and then strain into another large saucepan.
4. Return soup to a simmer, stir in basil and heavy cream.  Do not let soup boil.
5. Pour into soup bowls.  Serve with crusty bread, or grilled cheese sandwiches.  Garnish and serve!

Shrimp Burgers and House Sweet and Tangy Tartar Sauce

Shrimp Burgers

with Sweet and Tangy Tartar Sauce

1/2 cup panko breadcrumbs
1 pound large shrimp, peeled, deveined, and tails removed
3 tablespoons mayonnaise
2 scallions, sliced thin
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
salt, pepper and cayenne pepper to taste (be easy on the cayenne)
1 tablespoon canola oil
Lemon wedges

1. Put shrimp in a food processor and pulse until there is an even mix of finely minced shrimp, and coarsely chopped pieces, about 7 pulses.
2.  Whisk mayonnaise, scallions, parsley, lemon zest salt, pepper and cayenne together in a large bowl.  Gently fold shrimp and bread crumbs into mayonnaise mixture.
3.  Scrape shrimp mixture onto small baking sheet, divide into 4 equal portions, and loosely pack each into 1 inch thick patty.  Cover with plastic wrap and refrigerate for one minute (or up to one day).  NOTE: This would be a good time to make the Sweet and Tangy Tartar Sauce!!
4.  Heat oil in a 12 inch nonstick skillet over medium-high heat until shimmering.  Gently lay shrimp burgers in skillet and cook until crisp and browned on both sides, 8-10 minutes.  Gently transfer burgers to platter and serve with lemon wedges.
To assemble: Serve on soft brioche buns with lettuce, tomato, avocado and tartar sauce.

Sweet and Tangy Tartar Sauce

3/4 cup mayonnaise
1/2 small shallot, minced
2 tablespoons capers, rinsed and minced
2 tablespoons sweet pickle relish
1 1/2 teaspoons white vinegar
1/2 teaspoon Worcestershire sauce
salt and pepper

Combine all ingredients in a bowl, let sit for 15 minutes and season with salt and pepper to taste.

Chicken Burrito Mojado's

I'm a sucker for food magazines, and I'm a sucker for America's Test Kitchen, so when I saw the "Special Collector's Edition" of ATK magazine featuring the Best Mexican Recipes, I had to pick it up.  The magazine was sold as soon as I saw "Chicken Mojado Burritos".  These are those giant burritos smothered in red and green sauce that you see at awesome Mexican restaurants.  My sister introduced me to the Chicken Burrito Mojado, and it very quickly caught on with my family.  I don't eat out that often, but I always get the Chicken Mojado Burrito, and now I get to make it at home!!  The red sauce is killer, the green sauce is a bite of pure freshness, the chicken is moist and full of flavor.  Eat this with a knife and fork, and it's good when shared, and it makes great leftovers too.   I recommend serving it with the "Literal Top Shelf Margarita".

Chicken Mojado Burrito

adopted from America's Test Kitchen

2 1/4 cups chicken broth
3/4 cup long-grain white rice, rinsed
1 (15 ounce) can pinto beans, rinsed
3 1/2 tablespoons chili powder
salt and pepper
2 scallions thinly sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 1/2 pounds boneless, skinless chicken breasts, trimmed
6 tablespoons minced fresh cilantro
1 package of LARGE flour tortillas
2 avocados, halved, pitted and cut into 1/2 inch pieces
8 ounces monterey jack cheese, shredded (2 cups)
1 1/2 cups tomatillo sauce (recipe included at bottom)
1/2 cup Mexican crema

1.  Bring 1 1/4 cups broth, rice, beans and 1 1/2 teaspoons chili powder and 1/2 teaspoons salt to boil in medium saucepan over medium-high heat.  Cover and reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes.  Remove rice from hear and let sit, covered for 10 minutes.  Add scallions and fluff with a fork to incorporate; cover and keep warm.
2.  Meanwhile, cook oil, garlic and remaining 3 tablespoons chili powder in large saucepan over medium high heat until fragrant 1 to 2 minutes.  Stir in tomato sauce and remaining 1 cup broth and bring to simmer.  Nestle chicken into sauce.  Cover and reduce to medium-low and cook until chicken registeres 160 degrees, 10 to 15 minutes, flipping halfway through cooking.
3.  Transfer chicken to cutting board and let cool slightly.  Using two forks, shred chicken with 1/4 cup sauce and 2 Tablespoons cilantro in bowl.  Set remaining sauce aside.
4.  Adjust oven rack to middle position and heat oven to 450 degrees.  Line baking sheet with alumnium foil.  Wrap tortillas in damp dish towl and microwave until warm and pliable, about 1 minute.  Lay warm tortillas on counter.  Mound rice across the center of each tortilla, close to the bottom edge, then top with chicken avocado and Monterey Jack.
5.  Whisk 2 tablespoons cilantro into the green tomatillo sauce.  Add tomatillo sauce on top of chicken on tortilla.  Working with one tortilla at a time, fold sides and then bottom of tortilla over filling, pulling back on tortilla firmly to tighten it around filling; continue to roll tightly into burrito.  (Burritos can be held up to 1 hour before baking.)  Place burritos seam side down on prepared sheet, cover tightly with foil, and back until hot throughout, 20 to 30 minutes.

6.  Before serving, reheat red sauce in saucepan, over medium heat until hot, about 3 minutes, loosening with water to achieve perfect consistency.  Reheat green sauce in a separate saucepan.
7.  Arrange burritos on individual plates.  Pour red sauce all over burrito.  Top with tomatillo sauce, and drizzle mexican crema over the top of burrito.  Sprinkle with cilantro and serve.

Tomatillo Salsa

1 pound tomatillos, husks and stems removed, rinsed well and dried
1 teaspoon vegetable oil
1 small white onion, cut into wedges
1/2 cup fresh cilantro
1 jalapeno chile, stemmed, halved and seeded
2 tablespoons lime juice
1 garlic clove, minced
salt
2 teaspoons extra virgin olive oil
sugar

1.  Adjust oven rack to 6 inches from broiler element and heat broiler.  Line rimmed baking sheet with aluminum foil.  Toss tomatillos and onion wedges with vegetable oil and transfer to prepared baking sheet.  Broil until tomatillos are spotty brown and skins begin to burst, about 7-10 minutes.  Transfer tomatillos and onions to food processor and let cool completely.
2.  Add cilantro, jalapeno, lime juice, garlic and 1/4 teaspoon salt.  Pulse until slightly chunky, about 20 pulses.  Let sit at room temp for 30 minutes, add olive oil and sugar to taste.

Chocolate Chip Zucchini Snack Cake

The kids are back in school, the weather is getting slightly cooler, and there is an abundance of zucchini in the garden.  This cake is super moist...and it would be considering it has buttermilk, zucchini and applesauce in the recipe!  The cake has a bright orange and chocolate flavor, the chocolate chips are just delightful, they melt in your mouth and make the cake extra chocolatey.  My kids like this cake as an after school snack....served with baby carrots and cucumber of course... and NO, the cake doesn't taste like zucchini.

Chocolate Chip Zucchini Snack Cake

2 1/4 cups flour
1/2 cup dutch processed cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter at room temperature
2 eggs
Zest of 1 large orange
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup applesauce
2 cups grated zucchini (do NOT peel the zucchini.  Just grate it.  Get a colander and line it with paper towels, put the grated zucchini in the colander and let it drain until ready to use.)
1 1/4 cups chocolate chips (divided use)

1.  Preheat oven to 325 and lightly grease a 9x13 baking dish, and set aside.
2.  In a medium bowl, combine flour, cocoa powder, baking soda and salt, whisk gently.
3.  In the bowl of an electric mixer, combine sugar and butter until light and fluffy.  Add eggs, one at a time, scraping down the sides of the bowl as needed.  Beat in orange zest and vanilla extract.
4.  Add the flour and cocoa powder mixture and the buttermilk to the butter and sugar alternately.  Start with adding third of the flour mixture, and half the buttermilk.  Then, add another third of flour of mixture, and remaining buttermilk.  Finish up with the last third of flour mixture.   Make sure the batter is thoroughly combined after each addition.
5.  Fold in applesauce, zucchini (make sure the zucchini has been drained of all liquid) and 1 cup of chocolate chips.
6.  Pour batter into prepared baking dish, add remaining 1/4 cup of chocolate chips to top of batter and bake for about 50 minutes, or until when the cake passes the fork test.  (Stick a fork in the middle of the cake, if it comes out clean, the cake is done....hence the phrase "stick a fork in me, I'm done" 

House Caesar Salad

Caesar Salad is my favorite salad.  It's so simple. Almost too simple, like if one thing gets messed up it could ruin the whole salad.  So, each component needs to be spot on.  Let's start with the dressing.  I used a mayo based dressing because I'm afraid of raw eggs.  Bring on the anchovies though!  My favorite part of Caesar salad is the fact that it pairs really well with a crisp glass of champagne.

Caesar Salad

Dressing
1/2 cup olive oil based mayonnaise
1 2 oz. can anchovies, drained
1 Tablespoon Capers
1 clove garlic
2 Tablespoons Parmesan cheese
juice of 1/2 lemon (to taste)
black pepper (to taste)
Olive Oil (optional, used to thin out the dressing if need be)

Put all ingredients into a blender, blend until smooth.  Taste.  Adjust seasonings if needed with lemon juice, pepper and olive oil.  There should be enough salt in the dressing with the anchovies, and capers.  Set dressing in fridge until ready to use.

Salad
Romaine Lettuce, rinsed, and roughly chopped
Caesar Salad Dressing
Parmesan Cheese
Croutons (homemade is best, see note)
Chicken or Shrimp, seasoned with salt, pepper, garlic and grilled.
Black pepper to taste
OPTIONAL: garlic clove

OPTIONAL STEP: Rub a fresh garlic clove over bowl being used to serve the salad.  Add lettuce to bowl.  Top with Parmesan cheese, fresh croutons, and grilled chicken or shrimp.  Add salad dressing and gently toss salad.  Taste.  Add black pepper to salad.

To Make Croutons: Take a day old baguette and cut into cubes.  Brush olive oil on bread cubes and sprinkle with salt and pepper (if you're adventurous add some garlic powder to the croutons....I'm not a fan of garlic powder).  Bake at 400 degrees for 10 minutes.  If the croutons need more time in the oven, add another few minutes.  When they're golden brown, remove from oven and let dry out and cool on the counter.