Butter Pecan Shortbread Cookies (adult speak for pecan sandies)

Loved those pecan shortbread cookies in the green bag with the elves on it, and wanted to re-create something more sophisticated.  I have a wonderful book by Alice Medrich called "Cookies and Brownies."  When she called for melting the butter for shortbreads, I knew I was on the right path.  I use my tried and true shortbread recipe from "The Betty Crocker Picture Cookbook."

Ingredients

2 sticks unsalted butter
5/8 cup sugar
2-1/2 cups sifted flour
Pinch Salt
1 cup whole Pecan halves
1 tsp pure vanilla extract (optional)

• In a small saucepan, melt the butter over low heat, and allow it to simmer until it becomes a light brown color.  Remove from the heat and stir in the sugar, vanilla and salt.
• In the meantime, toast the pecans in a 350 degree oven for about 10 minutes, until you can start to smell the nuts.  Let cool, then chop into 1/4 inch pieces.
• Add the nuts to the flour and mix.  Then add the butter and sugar to the flour and nuts and mix until just combined. 
• There are two basic methods to make the cookies:  press them into a 9” square brownie pan, or roll the dough into a 2” diameter log in waxed paper.  Either way, chill the dough at least 2 hours, until it is very firm. 
• If you rolled the dough, cut into ½ inch slices and bake on a cookie sheet. 
• Bake 20-25 minutes.  The tops of the cookies do not brown much, nor change shape during baking, so you can space them tightly. 
• If you used the pan, the cookies will need to bake abaout 60 minutes 
• Cool 10 minutes in the pan or on the cookie sheet until firm, then release from the pan and cool completely on a wire rack.   Cut into squares.

Sparkling Pinot Grigio

This particular wine was a gift from a friend who gets to Trader Joe's outside of CT on a regular basis.  (In Connecticut, TJ is not allowed to sell alcoholic beverages).  We loved it so much, that when she finds it, she picks up a case for us.  At $4.99 a bottle, we can afford to do that.  We have tried to source it elsewhere, but it must be one of those Trader Joe's exclusives, much like Two Buck Chuck.  It is exactly as described, a fresh, light Pinot Grigio with a generous fizz to it. 

Wonderful in the Summer with fresh fish.

Seafood Francaise

This has always been one of my favorite dishes, regardless of the type of fish, or even chicken that is used.  In Italian culture, its also known as Piccatta, with the elimination of the egg, and the addition of capers at the end.  Either way, I like it served with angel hair pasta.  

I thought this preparation quite daunting, until I realized that it was the same principal my mother taught to when frying eggplant.  The most important part of this recipe is to make sure the oil is hot enough before putting the fish in the pan.

Ingredients:

2 lbs thin, white fish filets (or thinly pounded or sliced chicken breast cutlets)
½ lbs large shrimp, shelled, de-veined and butterflied (optional)
½ cup flour, seasoned with salt & pepper
2 eggs, slighted beaten, seasoned with salt & pepper
2 Tbs Olive Oil
2 cloves garlic, minced
½ cup chicken stock
¼ cup lemon juice
¼ cup white wine
2 Tbs unsalted butter

• In a large, non-stick sauté pan, heat the olive oil.  (Before putting your fish into this oil, test with a little pinch of egg or flour.  If it starts to sizzle immediately, the oil is hot enough.  If it doesn’t, give the oil another minute or more and then test again.)
• Dredge the fish in the seasoned flour and pat off the excess.  Dip into the egg mixture to cover and allow the excess to drip off.
• Drop the fish, top side down, into the oil and sauté until you can lift up the filet and see that it is starting to turn golden.  Depending on what type of fish you are using, you may need two spatulas to flip the filets.
• Flip to the other side and sauté until golden.   Remove to a warm platter and continue with the remaining filets
• When all of the fish is cooked, add a bit more oil to the pan and sauté the minced garlic until it just finishes bubbling.  Don’t let it brown. 
• Add the stock, lemon and white wine to the pan and bring to a boil, reducing slightly.  Add the butter and swirl into the sauce.

Serve the fish by itself, or over angel hair, and pour the sauce over it.  I also add grated parmesan cheese to the dish, but then I add parmesan cheese to almost anything.

South Florida Fish Stew

This is a very spicy soup.  Its relatively quick to make though it has a large list of ingredients.  I say quick because it doesn’t require any pre-made stock.  I love this soup at the end of summer, when the end of the tomato crop is still around (I’ve tried it with canned tomatoes, but this dish just does better when they are fresh.)  It's one of those soups you want to make when Fall is starting to set in, and you feel like comfort food, but its not cold enough outside for a heavy stew.

Ingredients:

2 lbs fish fillets, cut into 1” cubes (I use Halibut)
2 slices bacon, diced (optional, use 2 more Tbs butter if not using)
2 Tbs butter
3 large onions, chopped
3 cloves garlic, minced
1 red pepper, diced
3 Anaheim (long, green) chilies, diced
4 large tomatoes, seeded, chopped or processed
1 cup white wine
3 16 ounce cans coconut milk
½ cup heavy cream (skip if you use regular coconut milk instead of lite)
1 Tbs sugar (if using “Lite” coconut milk)
2 tps Ground chipotle chilies (dried, not in adobo sauce)
1 Tbs ground cumin
2 Tbs oregano
1 Tbs ground coriander
½ tps saffron
2 tps savory
Salt & pepper

• In a hot 6 quart Dutch oven, add the diced bacon.  Sauté until edges just start to turn brown.  Remove from the pan onto paper towels and reserve.
• Add the butter to the pan and heat until it begins to bubble.  Add the garlic and allow it to sauté until you can smell it.  Don’t’ let it start to brown.  
• Add the onions and sauté until they are fully soft and translucent, but not caramelized.
• Add the peppers and chilies, and sauté until they are soft and wilt a bit.
• Add all the dry seasonings and sauté for another two minutes.
• Add the tomatoes and white wine.  Simmer for about 10-15 minutes, or until the tomatoes have cooked down, slightly
• Add the coconut milk (and optional cream), and bring to a slow boil.  Simmer for about 15 minutes, until the coconut milk starts to thicken.

You can stop the cooking process right here, if you are preparing in advance.  Let the stew cool, then refrigerate.  When you are ready to serve, heat until just bubbling, and then continue. 

• Add the fish and lower the heat until liquids just bubble.  Simmer 10-15 minutes, very slowly, until the fish is cooked through.  Taste, and adjust seasoning.  Sugar can be added if the stew tastes too acidic.  Salt and pepper to taste.  Add more chipotle to increase heat, if desired.

Red Velvet Cake

This recipe was originally published in the June 2003 issue of Bon Appetit Magazine.  By itself, Red Velvet Cake is not all that interesting, It is really just a plain yellow butter cake.  Not enough cocoa powder to make it taste like chocolate, but just enough to make it a tad dry.  This recipe stands out because of the addition of the fruit along with cream cheese frosting. 

For the Cake: 

2 ¼ cups cake flour
2 Tbs unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbs red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 ½ cups sugar
1 stick unsalted butter
2 extra large eggs

• Butter and flour two 9 inch cake pans.  Cut parchment paper rounds and place in bottom of pans, then butter and flour the parchment.
• Preheat oven to 350 degrees
• Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl.
• Whisk together the buttermilk, food coloring, vinegar and vanilla in a bowl or a container with a pour spout.
• Using an electric or stand mixer, beat the butter until it is fluffy.  
• Add the sugar and beat for another 2 minutes.  Scrape down the sides of the bowl.
• Add the eggs, one at a time, beating after each addition until the egg is completely incorporated.
• Starting with the dry ingredients, add approximately 1/4 of the dry mixture to the butter and sugar, and mix together.
• Add about 1/3 of the buttermilk mixture and mix until just combined. 
• Alternate adding 1/4 portions of the dry ingredients and 1/3 portions of the wet ingredients, ending with the final dry ingredients.
• Divide the cake batter between the two pans.
• Bake cakes approximately 25-30 minutes, or until a toothpick comes out clean.  Cool in the pans for about 10 minutes, then turn the cakes out onto a rack and cool completed.  You can wrap the cakes with plastic and foil and store them in the refrigerator for up to one month in advance.

For the Frosting:

2 8 ounce packages cream cheese, room temperature
1 stick unsalted butter
1 tps vanilla extract
2 ½ cups powdered sugar
1 pint fresh raspberries
1 pint fresh blueberries

• Beat the cream and butter in a large bowl until smooth.  Beat in the vanilla, then add the powdered sugar and beat until very smooth. 

Assemble the Cake

• Place one cake layer, flat side up, on a platter or cake stand.  Tuck strips of foil or waxed paper under the cake for removal once the cake is completely frosted.  This will keep your dish clean from frosting and crumbs for presentation.
• Spread one cup of frosting over the bottom layer.  Arrange half of the berries on top of the frosting, then place the second layer on top.
• Spread the remaining frosting on top of the cake, pulling down over the sides.  Arrange the remaining berries on top and around the sides of the cake.  
• Keep refrigerated until approximately ½ hour before serving.

Coconut Cake

Many years ago, I saw a glorious coconut cake on the cover of a magazine.  My several attempts at making it were a miserable mess.  There just didn’t seem to be enough cake batter to make this six layer cake, so I gave up. 

Then I saw Ina Garten make coconut cupcakes and pulled the recipe on-line.  I used her cake batter recipe with two big changes:  cake flour instead of all purpose flour, and buttermilk instead of whole milk.  The result was a sky high cake with a moist and tender crumb.  I also substituted this family recipe for Pastry Cream Filling, and used real whipped cream and coconut for the frosting. 

Fabulous, a little awkward at the last minute, and messy to cut. Never a piece left though.

Prepare Cake Pans: 

Adapted from Barefoot Contessa Coconut Cupcakes 

Two 9x2”cake pans, plus one 6” cake pan (potentially, two 10x2” cake pans)

• Butter and flour the bottom and sides of the pans. 
• Cut parchment for bottom of pans, place inside, and butter and flour top of parchment.

Preheat oven to 350 degrees

For the Cake:                                    

3 sticks unsalted butter, room temperature
2 cups sugar
5 extra large eggs
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract
3 cups cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
7 oz sweetened coconut

• In the bowl of an electric mixer with a paddle attachment, cream the butter for two minutes.  Add the sugar and cream together for another 3-4 minutes. 
• Add the eggs, one at a time, scraping down the bowl. 
• Add the vanilla and almond extracts and mix. 
• In a separate bowl, mix the dry ingredients with a wisk, or sift together.  
• Alternately, add 1/3 of he dry ingredients, then 1/2 of the buttermilk until all is incorporated.  Do not overmix. 
• Fold in coconut. 
• Pour batter into pans until 2/3 full.  Don’t be tempted to overfill the pans if you have extra batter as it will result in a very dense cake.  Either discard or bake in individual cupcake pans. 
• Bake for about 35 minutes, until a toothpick comes out clean from the center. 

• Let cool on racks for about 10 minutes in the pans, then remove the cakes from the pans and cool completely on racks.  (May be wrapped in plastic, then foil and stored for 2 weeks in the freezer.)  

For Cream Filling: 

6 egg yolks
1 cup sugar
1 cup flour
4 cups milk
2 Tbs unsalted butter
1 tsp pure vanilla extract
2 tsp pure almond extract
4 oz sweetened shredded cococut

• In a saucepan, wisk the sugar with the flour. 
• Add the egg yolks and mix into a paste.  Then add the milk and wisk until smooth. 
• Over a medium low heat, continue stirring constantly until the mixture starts to boil.  
• Once it boils, remove it from the heat, and stir in the remaining ingredients. 

Let cool in a glass or metal bowl, then cover the surface with plastic wrap to prevent a skin and refrigerate until cold, at least 4 hours.  I usually make this the day before I am going to assemble the cake.

For Frosting:

1 pint heavy whipping cream, cold
1 tbs sugar
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract

• Place the beaters and the bowl in the freezer for about 30 minutes before whipping the cream.
• Beat the cream until peaks start to form. 

• Add the vanilla, and the sugar and beat until very stiff peaks form.

To Assemble:

• Level the the top of the first layer, and place it top down on a serving plate. 
• Add a thick layer of the filling (1/2 inch), to about 1/2 inch of the edges. 
• Place the second layer bottom side down and press to even out the filling. 
• Cover the top and sides of the cake with the whipped cream, then cover top and sides with the remaining shredded coconut.  Keep chilled until ready to serve.

Basil Oglio Fra Diavlo (Basil Olive Oil)

My dilemma with basil stems from the fact that I can't grow anything.  Most recipes call for just a few torn leaves or a chiffonade.  So when I buy fresh basil I end up with a big bunch and a very short shelf life.  I have this dilemma with most fresh herbs, but at least I solved the basil problem.

Olio fria diavlo

1 bunch basil (about 2 cups)
2 cups extra virgin olive oil
1 teaspoon hot red pepper flakes

• Wash and dry the basil (I use my salad spinner), and cut the ends off of the stems. 
• Put the basil in a non-reactive bowl and with a scissors, cut into fine pieces.  Not pesto size since you are going to strain it out later, but small enough that you are exposing a lot of the leaves and stems to the oil.
• Add the hot pepper flakes and then the oil, making sure you use enough to cover the stems completely. 
• Cover the bowl and store in the refrigerator for two days before using.

• Let come to room temperature
• Using a fine sieve, strain the oil out into another bowl, pressing against the solids to extract as much oil as possible.  (I discard the stems, but I once had a friend who watched me straining them and then ate them like a salad.) 
• Keep this oil stored in the refrigerator for up to 10 days, spooning out as you need it. 

I've posted some of my favorite uses for this oil, but for now, just dunk some great bread in it. 

Grill the bread and rub it with garlic for a classic touch.

Olio fra diavlo Pasta Salad (cold)

When I decide to treat myself to some pasta, this is what I want in the Summer.  This pasta is great for a picnic as it does not need refrigeration.

This, and the preceding dishes in these posts. are really only good when you have vine ripened, local tomatoes.  If you can find San Marzzano plum tomatoes at a farm market, grab them.  

Ingredients

1 lb fusilli, farfelle, or capatelle pasta (those are my favorites for holding this type of dressing)
4-6 large, vine ripe beefsteak or 6-8 plum tomatoes
1 cup Olio fra diavlo
1 cup freshly grated Reggiano Parmesan cheese
A few sprigs of basil if you have any left

• Boil the pasta according to package directions.  Drain well, never rinse.  Once the pasta stops steaming, toss it into a bowl with about 1/2 of the oil.
• In the meantime, cut, seed and dice the tomatoes to a1/2 inch.  If you are making this in advance stop here.  You can refrigerage this, but let it come to room temperature before continuing.
• Add the tomatoes the remaining oil, and the parmesan cheese just as you are ready to serve.  Garnish with few sprigs of fresh basil.

Olio fra diavlo with Pasta

Instead of adding the Oilo fra diavlo to the pasta, add it to a cup of fresh ricotta cheese, then toss into the hot pasta, eliminating the Parmesan cheese. 

This variation happened when my friend Susan and I were taking photos of the basil & pasta recipes.  You see it pictured here with some grilled Italian sausage on it.  We couldn’t stop eating it. 

 

Capressa Fra Diavlo (Tomato, Basil, Mozzarella Salad)

This recipe started out as a classic capressa salad, but I was looking for something a little easier to serve when transporting to a picnic and this is the result. 

4-6 large beefsteak tomatoes
12 oz fresh mozzarella cheese
1/4 cup pitted kalamatta olives
1 cup olio fra diavlo
1 loaf chiabatta bread, sliced
1 head garlic, cut in half crosswise, optional
Salt

• Half the olives (you can leave them whole, but I usually give them one cut to make sure there are no pits).
• Cut, seed and dice the tomatoes to 1/2 inch.  I usually remove a good bit of the core (if they are in season, it shouldn’t be very much), and the seeds as they tend to water down whatever dish I’m making.
• Cube the mozzarella cheese into about 1/2 dice. 
• Combine the tomatoes, cheese and olives in a bowl and add a pinch of salt if you wish.  That would depend entirely on how salty your cheese and olives are. 
• Add about a cup of the olio fra diavlo and toss.  Let this set a couple of hours to macerate.
• When you are ready to serve, grill the bread slices.  Optionally, rub the cut head of garlic on the bread
• Spoon the capressa over the bread slices. 

Messy.  Yum.

Since my husband and I try to limit our carbohydrates, we often have this with grilled italian sausage instead of the grilled bread. 

Not as messy.  Just as Yum.

Cherry Sangria Cocktail

For a large crowd:

2 magnums Dry Rose Wine (we like La Vieille Ferme, which is a Rhone, but Malbec Rose also works)
1 cup brandy
1 Navel Orange
1 lime
1/2 lb Fresh Bing Cherries
1/2 cup dark rum
1/2 cup Agave Nector

• Stem and Pit the cherries.  I recommend wearing rubber gloves and an apron for this.  Cherry juice stains very badly.  Slice the cherries in half. 
• Sort through them a couple of times to make sure you have gotten all the pits.  Put the cherries in the container you are going to mix or serve in.
• Slice the Orange and the lime and put it in the container.  Pour in the wine, then the rum and Agave, and stir.  
• Ideally, this should sit for about an hour, but mostly we can't wait.
• Serve over ice. 

Update on Wednesday, November 16, 2011 at 3:24PM by Margot

I just got a request from a reader for a recipe for a red and white sangria for a holiday party.  What a great idea?  This cherry sangria would look (and taste) gorgeous.  And I usually find cherries in the grocery store during the holiday season (out of season, I know, but it's once a year), and I make red-fruit salad for my Christmas Day Brunch (Quiche Sans Lorraine).

For a white sangria, I would substitue a fruity white wine, like a pinot grigio, and maybe use green grapes, instead of the cherries.  Salud!!