Happy Appies

I am toying with the idea of having a Christmas Cocktail Party - the longer I "toy" the more likely it won't happen. At least until after the new year. I've always wanted to have a Christmas party, but we never seem to plan enough in advance and all the weekends are booked. How about you guys? Alas, we will have an Epiphany Party! Yessssss....and I will be making these: Bruschetta with Peppers and Gorgonzola. Can you guess where I got it? Yep, my girl Ina - Back to Basics.

The best part about this recipe is that you can do everything in advance, then throw it together to heat it up. I am always trying to figure out a way to actually enjoy little parties that I throw. I haven't done such a fab job, as I seem to always been in the kitch instead of mingling. This is the perfect answer to my desire to mingle!

Bruschetta with Peppers & Gorgonzola

Makes 32-36 appetizers - Back to Basics

Ingredients

1/4 cup olive oil, plus extra for brushing bread

2 red bell peppers, seeded and cut into thin strips

2 yellow bell peppers, seeded and cut into thin strips

1 teaspoon sugar

2 tablespoons drained capers

1/4 cup julienned fresh basil leaves

Kosher salt and freshly ground black pepper

32 to 36 (1/4" to 1/2" thick)baguette slices

4 to 5 ounces creamy Gorgonzola, at room temperature (I used blue cheese because that is what we had on hand!)

Instructions

1) Preheat the oven to 375 degrees

2) Heat the olive oil over medium-high heat in a large (12-inch) skillet. Add all the peppers and saute for 12 to 15 minutes, stirring occasionally until tender. Sprinkle with the sugar and saute for 2 to 3 minutes. Stir in the capers and basil. Sprinkle with salt and pepper and set aside.

3) Arrange the bread slices in rows on sheet pan lined with parchment paper. Brush each slice lightly with olive oil and toast for 7 to 10 minutes, until lightly browned.

4) To each toast with a spoonful of the pepper mixture. Dot each one with Gorgonzola. Sprinkle with salt and serve warm.

* To make ahead, make pepper mixture, and toast the bread. When you are read to serve, start from number 4.

Marshmallow Madness

My friend Betsy and I spend lots of time looking through cookbooks, cooking magazines, talking about food, and...eating lots of food. She spotted this recipe in dear Ina's Family Style (I've always flipped right past it) and made them just the other day.

From Betsy:
I picked this recipe for two reasons. 1. My mom had a recipe for homemade marshmallows sitting out all summer, which I waited and waited to taste, but she never made them! 2. It has a toasted coconut option and I am currently obsessed with all things coconut.


Homemade Marshmallows from Barefoot Contessa Family Style
Makes 20-40 marshmallows
Warning: need to plan ahead, this needs to sit overnight or at least all day.

Ingredients:
SUGAR
haha, just kidding...but not really.

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp kosher salt
1 T pure vanilla extract
Confectioners sugar and or toasted coconut (definitely recommended) for dusting. (Note: I used unsweetened coconut, which I think you need to do and it can be hard to find. Try Whole Foods)


Instructions:
1. Combine the gelatin and 1/2 cup of cold water in the bowl of electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

2. Meanwhile, combine the sugar, corn syrup, salt, and another 1/2 cup water in a small sauce pan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer (mine got to 230 and that worked). Remove from heat.

3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. (the gelatin didn't really look dissolved, but more like creepy jello, fyi, and beware of the steam from mixing the hot sugar syrup. We don't want any ER visits....Jamie. Side story: when Betsy lived in Hong Kong one summer with Jamie, Jamie managed to melt off quite a bit of skin on her finger with hot molten marshmallow making rice crispy treats. Beware, the power of hot sugar). Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

4. Generously dust an 8x12" non metal baking dish with either toasted coconut (see below) or confectioners sugar through a sieve. (I had either a 7x11 or 9x14 and opted for smaller, which made for too-tall marshmallows (jamie: I loved them) so I'd go for larger dish next time). Pour the marshmallow mixture into the pan, smooth the top, and dust with more coconut or confectioners sugar.

5. Allow to stand uncovered overnight, until it dries out.

6. Turn the marshmallows onto a board, cut into squares, and dust with MORE topping.

7. Serve on super tasty hot chocolate, or shove in your face. OR Martha-fy and put in little cellophane bags, with adorable ribbon, and give as gifts (if they make it that far).


Toasted Coconut:
If interested in the toasted coconut, Ina happens to have a recipe for that in the Back to Basics book (that goes with roasted butternut squash soup and curry condiments, which I have also made...because it had coconut).

Toast coconut in a single layer on a sheet pan at 350 degrees for 5 to 10 minutes. But really it is just 5 minutes.

Meat and Potatoes

Okay, so this picture was taken last summer on the old camera - so it isn't really capturing how freaking amazing this meal was!! On a whim, I treated my new groom to Filet of Beef au Poivre with Matchstick Potatoes...it was wonderful! Although, we totally set the smoke alarm off multiple times whilst frying the taters...I cannot wait until we own our own place and can disable the smoke alarm. Just kidding! Maybe.

Filet of Beef au Poivre

Serves 6 - Barefoot in Paris

6 filets mignon, cut 1 1/4 inches thick

Kosher salt

2 tablespoons coarsely ground black pepper

3 1/2 tablespoons unsalted butter, divided (take the "unsalted" seriously - I erroneously used salted when it called for unsalted and it was a disastrous mistake!!)

1 1/2 tablespoons olive oil

3/4 cup chopped shallots (3 to 4 shallots)

1 cup canned beef broth

1/2 cup good Cognac or brandy

1. Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
2. Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side then for 3 minutes on the other side for medium rare. (I cooked my filets 5 on one side and 4 on the other = v.v. medium rare...) Remove the steaks to a serving platter and cover tightly with aluminum foil.
3. Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4-6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

Matchstick Potatoes

Serves 4 - Barefoot in Paris

Peanut or canola oil

2 large oval Idaho potatoes, peeled

Sea salt or kosher salt

Minced fresh flat-leaf parsley (optional)

1. Preheat oven to 350 degrees. Pour at least 1 inch of oil into a deep pot and heat it to 350 degrees.
2. Slice the potatoes into thin matchsticks (1/8 inch thick) with a vegetable slice or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
3. Sprinkle the potatoes with parsley, if desired, and serve hot.

Cornbreadalicious

The other night we had a good friend from Fort Lewis in town - what a wonderful excuse for a little Fort Lewis reunion and some Pumpkin Chili and Jalapeno Cheddar Cornbread?? I am absolutely addicted to this corn bread (and the pumpkin chili for that matter). It is super easy and so tasty. Stop buying store-bought cornbread mixes and get yourself some cornmeal!

Jalapeno Cheddar Cornbread

Makes 12 Large Pieces - from Barefoot Contessa at Home

Ingredients

3 cups all purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp cheddar grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)

3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers - I used one large)

So I went to pour the milk in and it turns out our milk had gone bad - and the "sell by" date was still a week off! My little Helper Monkey ran down to the corner store and got us some milk - thank you Helper Monkey!

Be careful when you cut and seed the jalapeno peppers - i.e. don't touch your eyes! Which is what I did, and do every single time I chop up a jalapeno. So ridiculous. But totally worth it!

Have you tried this chili yet? It is an absolute staple in our house. I am so excited to have left-overs for lunch tomorrow!

Instructions

1) Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions (except for the garnish!!), and jalapeno, and allow the mixture to sit at room temperate for 20 minutes. (I added all the cheese, and then read the rest of the instructions. I've been doing that alot lately. REMEMBER to read the whole recipe before you get started! We didn't have any left over cheddar for the top - which was fine, but its always nice to have a cheesy top, right?)

2) Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13 x 2 - inch baking pan.

3) Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30 - 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Bon Appetit!

So, I've been baking...

I don't normally bake. At all. I generally fail miserably at baking. But my cousin JJ was in town a few weekends ago and brought us some Ultimate Ginger Cookies by our dear friend Ina. They were phenomenal. I mean it. Amazing. So I thought I'd try my hand at them. And they were divine! Mine were a bit dense - I might make them a little smaller next time, but otherwise, they were great!

Check out how thick that dough is...maybe I blended for too long and this why they were a bit dense? The instructions are fairly specific on how long to blend/cook. I'll be a bit more careful next time. And there will be a next time!

Ultimate Ginger Cookies

Makes 16 cookies - from Barefoot Contessa At Home

Ingredients

2 1/4 cups all purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoons ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 oz) - (I couldn't find crystallized and used candied ginger from Trader Joe's.)

Granulated sugar, for rolling the cookies

Chopping the candied ginger took about 45 minutes - seriously SO sticky!! Ina's side note states that you want the dry crystallized ginger, not the wet kind. Word, Ina. Just tell me where to find it...Although, I loved the texture of the candied ginger in the cookies...

Instructions

1) Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.

2) In a large bow, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger (not the crystallized ginger), and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with a paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

3) Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in the granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely.

Bon Appetit!

Fall Fave

So I am trying out my new fancy pants camera - I'm still working on taking awesome pics of food. I kind of like th focuse of this one on the garlic. Thoughts? Anyfood, I forgot to take pictures in stages, and literally only caught the last mouthful of this fabulous butternut squash recipe. YUMMMMMM. This one is brought to us by my friend Ina, out of "Back to Basics." Super easy, super yummy, and *somewhat* healthy.

Maple Roasted Butternut Squash
Serves 6 ~ Back to Basics

Ingredients
1 large butternut squash (mine weighed in at 2.8 pounds - I wish I had a little bit more - ours only served 4)
1 head garlic, seperated but not peeled
2 tbsp good olive oil
2 1/2 tbsp pure maple syrup
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 oz thinly sliced pancetta, chopped (Trader Joes sells it already diced - excellent time saver! You can also use thick, center cut bacon)
16 whole fresh sage leaves
French bread, for serving (we skipped the carbo loading, kind of. We had an app that involved bread, so we took it easy here...)

Instructions
1) Preheat over to 400 degrees.

2) Peel and seed the butternut squash and then cut it into 3/4 to 1 inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt, and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking. (I only baked for 15 minutes, I have a real aversion to mushy butternut squash and prefer mine a little more firm.)

3) Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. (Again, to avoid mushiness, I only baked for 20 minutes.) Season to taste and serve hot with French bread for guests to spread with the roasted garlic. (Aaahhhh, didn't read this last part re: the importance of bread with the lovely melt-in-your-mouth buttery garlic. I cannot tell you how many times my mother has instructed me to read the recipe all the way through - lesson learned.)

*Note: the maple syrup makes a bit of a mess in the second round of baking. If you don't want to make a huge baked on syrupy mess, line your pan with foil. I used a Wilton nonstick jelly roll pan and it came off fairly fast with a little soaking over night.