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Holiday Recipe: Salted Cashew Cookies
Dec 11, 12:00AM
Suzanne Goin, the chef behind the newly reopened A.O.C., has shared with us a couple of her favorite holiday cookie recipes. Here's the first batch!
Salted Cashew Cookies
Makes 32 cookies
1/2 pound (1⅔ cups) cashews
8 ounces (2 cups) all- purpose flour
1 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
11/2 cups (1/2 pound) dark- brown sugar
1 extra- large egg
1 teaspoon pure vanilla extract
1/2 teaspoon fleur de sel
Kosher salt
Preheat the oven to 350°F.
Spread the cashews on a baking sheet, and toast for 8 to 10 minutes, until they're lightly browned and smell nutty.
When the nuts have cooled, chop them coarsely.
Sift the flour and baking soda together. Add ¼ teaspoon kosher salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium- high speed for 3 to 4 minutes, until the mixture is light and fluffy. Add the egg and vanilla extract, and beat until fluffy again. Add the dry ingredients slowly, and mix at low speed.
Stir in the fleur de sel and the cashews.
Scoop 1-tablespoon balls of dough, and place them 1 inch apart on a parchment-lined baking sheet. Bake for 18 to 20 minutes, until the cookies are crispy on the edges but still a little soft in the center.
Excerpted from The A.O.C. Cookbook by Suzanne Goin. Copyright © 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Alie and Georgia's Nespresso Cocktail Recipe - YumSugar
Dec 10, 11:55PM
Alie Ward and Georgia Hardstark of the Cooking Channel's Tripping Out With Alie & Georgia are known for their inventive and off-the-wall cocktails like the McNuggetini and the Drunkin' Donuts. Well, they're upping the ante this holiday season with a drink practically guaranteed to get you through the gauntlet of holiday parties: meet the Orange You Glad It's Got Tequila? The hosts showed us how to combine Nespresso Dolce Gusto espresso with alcohol to create an energizing and aromatic drink your guests will love. On Allie: H&M blazer and Club Monaco top Watch the segment, then get the recipe.
From Alie Ward and Georgia Hardstark for Nescafé Dolce Gusto
Ingredients
1 1/2 ounces reposado tequila
3/4 ounce orange liqueur, such as Cointreau
3/4 ounce chilled espresso
Orange peel, for garnish
Directions
- Add all the ingredients to a tall glass or a cocktail shaker. Add ice. Using a long bar spoon, stir ingredients for 30 seconds to 1 minute, and strain into a martini glass. Garnish with a strip of orange peel.
Information
- Category
- Drinks, Cocktails
- Yield
- 1 cocktail
print recipe
Transcript
Recipes: Chicken Chili
Dec 10, 11:48PM
The cold weather has managed to make it's way to Lucerne Valley and that means perfect chili weather. This week's recipe is sure to warm your bellies.
My family consists of two toddlers and two picky tweens who turn up their noses at the mere sight of a green pepper or chunky piece of tomato. And personally, I am not a fan of chunky tomatoes in my chili either, so when I created this recipe, it had to be a chili I knew everyone would enjoy. It's simple, but still delicious and flavorful.
Up until I made this chicken chili, I was a die hard ground-beef-chili-only kind of gal. Since I have started making this for my family, I haven't turned back. I love this version of classic chili using chicken breasts instead of ground beef. Plus, since it's a slow cooker recipe, you can set it and forget it; and come home to the warm aroma of tomato and spices. Whip up some cornbread with it and you've got yourself a perfect winter meal to satisfy your entire family. Or, if you're cooking for less, it freezes wonderfully.
Ingredients
one can tomato sauce (32 ounce)
one can chili beans (16 ounce)
one can kidney beans (16 ounce)
one can black beans (16 ounce)
one can green enchilada sauce (10 ounce)
one can diced green chiles (4 ounce)
1/4 cup brown sugar
2 tablespoons chicken bouillon
1 tablespoon onion powder
1 tablespoon garlic powder
3 chicken breasts, frozen (boneless, skinless)
Instructions
Open all cans & pour into slow cooker. Do not drain cans; keep all liquid inslow cooker. Add in seasonings & mix well. Put chicken breasts directly on top. Cook on high for six hours or low for eight hours. One hour before serving, pull out chicken & dice it up. Then return it to the slow cooker for the last hour.
Optional: serve with shredded cheese or tortilla chips on top.
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Holly Sosa is a Lucerne Valley blogger and mother. She is a mother of two and step-mother of three. Holly is passionate about kid fashion, crafting, and cooking; and claims gravy is her soul food. She writes for her own blog, OurHollyDays.com and contributes to CookedWithLoveByMom.com where she, along with six other women, post daily recipes.
Recipe: Bob's organic bread making
Dec 10, 11:26PM
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Recipe: Lemon Chicken Bowl - Fuss Free Flavours
Dec 10, 11:22PM
I wrote the other day about my love for lemons, their brightness lifts many a dish; both sweet and savoury, they are one of my kitchen essentials.
Here I used lemon to add a touch of zing to chicken, served as a bowl. We eat bowls fairly often – not literally crunching the crockery – but a bowl meal – vegetables, grains and protein all served as one complete meal in a bowl. Bowls are infinitely adaptable; serve warm, hot or cold, they cater for all tastes, if you want to be healthier you can add far more vegetables, if you need comforting, then add in some extra carbs. I cook with my next bowl in mind – steam extra grains, marinade some extra protein, buy an extra bag of salad leaves – all are perfect for a bowl.
For this bowl I layered peppery crunch watercress, gently steamed tenderstem broccoli, a cup of leftover steamed brown rice and some roasted butternut squash from the fridge. I cooked some chicken – the only really hands on part of the process – it had been prepped in advance – cut up and frozen in its marinade; a useful trick to maximise flavour. The hot chicken wilted some of the leaves, and to finish off I scattered some seeds over for extra flavour and texture. Delicious!
Serves 2
Juice of 1 small lemon
2 tbs light soy sauce
2 tbs olive oil
1 large chicken breast – cut into 1/2″ cubesWhisk the lemon juice, soy sauce and oil together with a fork and pour over the chicken pieces.
Leave to marinade for an hour or so, or pack into a plastic box, or jam jar and freeze.
To cook simply fry the chicken in a splash of oil until cooked through. Pour over the remains of the marinade at the end of the cooking and let it simmer and thicken for a few minutes.
One reason for my lemon love is that I have been asked to be a flavour ambassador by Aero who are shortly launching a new flavour – which you can vote for! Pop over to their facebook app and place your vote for Lemon, Strawberry, Cappuccino or White Chocolate.
Results will be announced in January and the new flavour will be available in March. More information is on the Aero Facebook page.
For some more lemon love check out Katie's Courgette, Thyme and Lemon Drizzle Cake and all my other lemon recipes.
To check out the opposition Sarah is on team coffee and has made some lovely looking mini coffee cupcakes.
This is a sponsored post. I have been paid a fee to be an Aero Flavour Ambassador and to promote the campaign. Recipe is my own work and all opinions are my own.
Duck Heart Tartare Recipe - A Recipe for Heart Tartare | Hunter ...
Dec 10, 11:13PM
Photo by Holly A. Heyser
If there is a recipe that, over the years, has become my signature dish, it's this tartare. I've made it many times, and on this epic book tour of mine, the chefs I've been working with have chosen to make it nearly a dozen times. So I've been thinking a lot about it lately.
Ironically, I first got the idea for making a duck heart tartare after I ate a similar beef heart tartare at Chef Chris Cosentino's restaurant Incanto in San Francisco back in 2006 or so. Cosentino came up with the Puttanesca flavorings, which are basically the pantry staples of capers, olives, a little chile and tomatoes. The result is surprisingly non-threatening, taste-wise: Cool, a little sharp, a touch sweet from the tomatoes or roasted peppers, and very, very ducky. It's one of my favorite little starters or party appetizers.
I know what you are thinking: Raw hearts? Duck hearts, especially? Ew, right? Actually, no. First off, hearts are just meat. But they are a special meat. The thing about hearts (of anything) is that they taste intensely of whatever they came out of, and duck hearts are no exception. They are also very tightly grained pieces of meat, which lend themselves to being minced fine. Perfect for a tartare.
As for hygienic concerns, I will normally use thawed hearts that had been frozen for several days (or more), just to be safe. That said, I've never heard of anyone getting sick or catching parasites from eating duck hearts. It's still raw meat, however, so be sure to use only meats you really trust. That's true for any tartare.
In winter I switch out the traditional plum tomatoes in puttanesca for roasted red pepper, stored under olive oil in a jar. I actually like it a little better than the tomatoes, as the roasted peppers have more flavor unless your tomatoes are really good.
A word to the cook: Use a very sharp knife to cut the meat for the tartare, and take your time. Do not simply hack at the hearts and hope to get them small enough for a proper tartare — they will just get stringy and nasty. You need to actually mince the hearts by hand. This is easy when making tartare for a dinner party, but will take hours if you are serving 100. Just putting that out there…
Give this a go this holiday season. If nothing else, it will certainly start conversation at the party…
Photo by Holly A. Heyser
Duck Heart Tartare
This recipe can be done with any wild game heart, and you can sub in regular breast meat if you run short. But for the duck hunters out there — or those who can lay their hands on a supply of duck hearts (try Asian markets) — here is my version.
Serves 4.
- 3 to 4 dozen duck or goose hearts, about 2/3 pound
- 1 small fresh chile, sliced very thin
- 1 tablespoon minced shallot
- 1 1/2 tablespoons tiny capers
- 1 tablespoon olives (green or black)
- 1 teaspoon finely grated lemon zest
- 2 to 3 tablespoons roasted red pepper, cut into pieces the size of the capers
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoons minced parsley
- 2 teaspoons minced mint
- Olive oil (use the good stuff!)
- Salt
- 1 large garlic clove per person
__________
- Trim off the top of the hearts — the top end with the fat. Mince the hearts into pieces about the size of the capers and put into a bowl. Mince the olives well and put into the bowl. Add everything but the olive oil, lemon juice and herbs and mix gently to combine.
- Slice the garlic cloves lengthwise thinly. If you want, bring about 1 cup of milk to a simmer and add the garlic cloves. Simmer for 1 minute, then drain and pat dry — this will take some of the bitterness out of the garlic. I do this most of the time, but not always. To finish the garlic chips, put 3 to 4 tablespoons of olive oil in a small pan and fry the garlic cloves over medium-high heat until crispy, about 2 minutes. Do not let them brown, or they will become very bitter. Drain on paper towels.
- Add the lemon juice, olive oil and herbs to the tartare and mix gently. To serve, put a large spoonful of the tartare on a plate and drizzle with olive oil, then top with garlic chips.
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