A Welcome Gift

Shortly after we returned home from vacation Big J mentioned that there was a package on the front porch from Amazon. He asked me what I had ordered and I honestly didn't remember ordering anything. I opened the box and to my surprise I found the most perfect graduation gift from Sherri: Pure Dessert by Alice Medrich.

I had been coveting this cookbook since I read about it on 101 Cookbooks which highlighted the recipe for Nibby Buckwheat Butter Cookies. I had evened bookmarked that particular entry with the plan to venture into some new tastes. Not incidentally, Pure Dessert was a James Beard Award finalist.

I devoured the cookbook for nearly an hour and on my next trip to the grocery store I added buckwheat and cocoa nibs to my shopping list. Sadly there were no cocoa nibs to be found, so I did a quick internet search and found them at Sur La Table. As much as I wanted to put a rush on the shipping I held back and waited patiently. Fortunately living on the East coast means that much of what we order on-line comes more quickly. So by the end of the week I had the cocoa nibs in hand.

Cocoa nibs are roasted cocoa beans separated from their husks and broken into small pieces. Who can't resist trying out a taste of pure roasted cocoa beans? Not me! So I opened up the package and tried a nibble. Okay -- bitter! Sort of like eating coffee beans. I was now officially worried how little j would react.

Sadly at this point in the week I was feeling like crap and I knew the cookies would have to wait. I just didn't have the energy to make them. The Js came to the rescue and mixed up the cookies Friday evening. They need to be refrigerated before baking, so baking didn't happen until the next evening. But when little j and I baked them up . . . oh what heaven!

They are crisp, nutty, and buttery with a hint of chocolate. While they are delicious right out of the oven (with the appropriate cooling off), they are even better after a couple hours and even the next day.

What I like most about recipes like this is that you can keep the "cookie log" in the refrigerator and bake up a few at a time. And that's just what we have done. And honestly I can't recommend this recipe more highly.

This morning I am making a new grocery list and slowly making my way through the cookbook (again!) dreaming of tangy lemon bars, black-berry-buttermilk sherbet, rustic plum tarts, and quark souffles (among many, many other recipes). I think my next recipe may be lemon bars (or perhaps lime). This is a favorite dessert of both little j and I. I let you know how they turn out.

An Unwanted Break

For the last five days I have only wanted to eat bland foods. I had some sort of virus that not only completely drained my energy, but also took away almost all interest in food. This morning, however, I woke up feeling 100 percent better. And my first thought was that I wanted a good dinner and a nice glass of wine. And that's just what I got.

Big J and little j stopped by the store this afternoon and picked up a couple Delmonico cut steaks (or boneless rib eye). This isn't a cut that we have very often, but it turned out to be delicious with exceptional marbling that cooked up perfectly on the grill. We also had red flannel mashed potatoes, zucchini, and cantaloupe. Big J and I opened a nice bottle of Barbera and we celebrated all being back at the table together.

By Request: Margaritas

Recently Sherri asked me for my margarita recipe, and I am happy to oblige (now that I have found it!). It takes a little more work than opening a bottle of margarita mix, but I assure you it is completely worth it!

Margaritas
Makes about 1 quart, serving 4 to 6

Note: The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. Steep a minimum of four hours, although a full 24 hours is recommended.

4 teaspoons grated zest plus 1/2 cup juice from 2-3 medium limes
4 teaspoons grated zest plus 1/2 cup juice from 2-3 medium lemons
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec

Combine lime zest and juice, lemon zest and juice, sugar, and salt in a large liquid measuring cup; cover and refrigerate 4 to 24 hours.

Divide 1 cup crushed ice between 4 - 6 margarita glasses rimmed with salt. Strain juice mixture into 1-quart pitcher. Add tequila, Triple Sec, and remaining crushed ice. Stir until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

Satisfaction Guaranteed

I don't have a lot of room to complain since I have mastered, even remotely, fried chicken. However, when you buy something that clearly states, "Satisfaction guaranteed or double your money back, " well, you have to hold that to a certain standard.

Last night I was seriously afflicted by an allergy attack, so Big J left work earlier than planned with the idea that he would go to our favorite chicken place Wayside Takeout Ole Virginia Fried Chicken. Sadly, they aren't open on Sunday. So no yummy fried chicken, no creamy mashed potatoes, no warm white rolls, no green beans cooked with bacon.

Normally, I don't care for chicken on the bone. It has to be really exceptional for me to even consider eating it. So you can imagine how good this chicken is when I tell you that I could eat it at least a couple times a week without blinking an eye.

But enough about my food weirdness and back to last night's dinner. Big J decided to go to a local grocery store and I suggested Foods of All Nations. He took my suggestion and stopped by, but in his constant quest for a bargain deemed their fried chicken too expensive. So he went to Harris Teeter and got a bucket of chicken some rolls and came home.

Now, when I open a bucket of chicken I expect that there will be some steamy fried chickeny goodness that wafts into the kitchen. Nope. I also expect to reach into the bucket and feel some heat. Nope. And I expect to pull out a piece of golden crispy chicken. Again, nope.

Instead we pulled out a dark brown, soggy, dry (yes, fried chicken can be sogg and dry simultaneously) chicken pieces. I couldn't even tell what part of the chicken the pieces came from they were so deformed. Most disgusting of all, Big J's piece was this dark brown overcooked mass with a big soggy spot. It looked like gray matter, and I imagine that it felt like gray matter as well. No one wants that.

We all peeled off the skin of our pieces to reveal dried out meat. And you know when you overcook chicken on the bone and the bone starts to cook at little and turns a weird brown color. Oh yeah, we had that too. YUCK!

So of course Big J returned the chicken this morning and stated that it was the worst chicken he'd ever had, opened up the container and the customer service person said, "Oh!" And promptly refunded him twice the purchase price.

Maybe it is time for me to perfect my own fried chicken.

Got Zucchini?

It's the time of year when zucchini starts showing up . . . EVERYWHERE! If you grow your own you might find yourself inundated and wondering what to do with it all. Here's one recipe that is really delicious and versatile. I made it this evening and then sliced it and added it to pasta. I made some for Big J after he came home from work and he ate it right out of the pan. Here's the bonus...it's good for you!

Zucchini with Garlic and Crushed Red Pepper

2 Tbs olive oil
4 medium zucchini
4 cloves minced garlic
1/4 to 1/2 tsp crushed red pepper, or to taste
1 Tbs chopped parsley

Heat olive oil in sauté pan over medium high heat until shimmering. Cut zucchini however you would like (I cut it in quarter spears). Add zucchini to pan and sauté 4 minutes being careful not to overcook (it will become soggy if cooked too long). You should have a nice golden color on all sides. Add minced garlic and crushed red peppers and continue to sauté about 30 seconds more, continually tossing with tongs. (Serves 1 - 4 depending on how you use it and how much you want to eat!)

That Girl is Back in the Kitchen

While I was on vacation I gave some real thought to what I wanted to post on this blog. I think I am going to go with some of my favorite recipes, drinks, new recipes (both successes and failures), and general food discussion. (Note to self: I need to be better about food photos!)

So tonight I want to share a quick summer salad that totally hits the spot. It's a take on the classic nicoise, but something you can whip up in about 10 minutes (or less).

Easy Summer Nicoise

2 hearts of romaine chopped
1 chopped tomato or a dozen (or so) grape tomatoes
1 can tuna packed in water
12 pitted Kalamata olives, quartered
2 hard boiled eggs, quartered
4 Tbs fresh lemon juice
2 Tbs olive oil
1 clove garlic, minced

Toss the first 4 ingredients in a salad bowl. Whisk together lemon juice, olive oil, and minced garlic. Toss dressing with salad. Divide into two bowls and top with eggs. Serve with fresh ground pepper if desired. (Serves 2.)