Artwork by Jacob

Artwork by Jacob

Tuesday, December 12, 2017

Cocoa Linzer Cookies

Tuesdays with Dorie
Baking Chez Moi

This is the second linzer cookie I have made recently. I think rolled and filled cookies are the essence of the holiday season. I let my husband choose the filling. Dorie had chocolate or jam options. We went with traditional raspberry filling. These cookies have the makings of everything that I love; chocolate, almonds and jam. But despite all their goodness they were not a big hit with the family. These have an interesting spice profile; with cinnamon, allspice, black pepper and cloves. Maybe it was one or a combination that didn't work for us.
I thought I would share how I dusted my cookies. Dorie has you dusting after the sandwich cookies are together. I look forward to trying Dorie's classic linzer cookies next time.
Cocoa Linzer Cookies page 304. To see what others made head over to TWD.

Monday, December 11, 2017

Pretzel Linzers with Salted Caramel

When I saw this recipe I knew I had to make it. I was armed with a leftover container of pretzels from Halloween. I was not disappointed with my cooking adventure.
These sweet and salty cookies were delicious and worth the effort of a rolled and filled cookie.
Dusting the tops prior to putting them on the cookie, genius. 
The art of cookie making.
The recipe is available from Deb Perelman's new cookbook Smitten Kitchen Everyday: Triumphant And Unfussy New Favorites. It is also currently available at Bon Appetit. I highly recommend the cookie and they disappeared in my house.

Saturday, December 9, 2017

Cheese Puffs (Gougeres)

This week at I Heart Cooking Clubs we were tasked with making a cocktail or a small bite. I decided to make these gougeres as an appetizer.

I have made gougeres before and they were a big hit the last time I made them. Ina's recipe from Barefoot in Paris is quite different in technique from the one I made from Around My French Table by Dorie Greenspan. 

Ina's recipe calls for Gruyere cheese which I did not have, I substituted for cheddar. I skipped the pastry bag technique and used a cookie scoop. My scoops ended up being bigger than the recommended 1 1/4 inches wide. I should have cooked them longer than 15 minutes due to the size difference but I forgot. They looked done when I took them out but they were a little underdone on the inside. Still edible but could have been better. Not my best technique day. I was trying to do too much. Our meal included flank steak, garlic mashed potatoes, kale chips, and these gougeres. I had managed to knock out cocoa linzer cookies in the morning as well as candy cane ice cream. I was combining several cooking assignments into one meal. Clearly I over did it.

The recipe for Cheese Puffs is on page 34 and available at the FoodNetwork. 

Tuesday, December 5, 2017

Princeton Gingersnaps

Tuesdays with Dorie
Dorie's Cookies

Ah, now it is the holiday season. Nothing like the flavors of ginger, cinnamon, cloves and molasses to usher in winter. Last year I made Dorie's Speculoos and my husband proclaimed "that is what a good cookie should taste like" so I was pretty sure that my husband would love these. I was right, he and I both loved these flavorful cookies.

I had one bump in the road making these. Dorie calls for using a one teaspoon cookie scoop which I had. I baked my first batch for 15 minutes and they were burnt to a crisp. I wanted to throw them out but my husband said the tasted good so he kept them to eat. My next batch I cooked for only 8 minutes and they were soft and chewy and seemed the right color. My cookie scoop must be a different size than Dorie's for such widely different cooking times.

Princeton Gingersnaps page 146. To see what others made head over to Tuesdays with Dorie.

Friday, December 1, 2017

Roasted Salmon Tacos

Inspired by fellow blogger Deb in Hawaii at Kahakai Kitchen, I made these roasted salmon tacos.

This was a three step process but still pretty easy. I made the cabbage cucumber slaw one hour in advance. I used red wine vinegar instead of white because that is all I had. My husband made the salmon. I could not find chipotle chile powder so he ground some dried chili we had. I made the avocado sans Sriacha, I enjoy flavor but not heat.

I enjoyed these as I have not had fish tacos in a long time. I also enjoyed the avocado. My family does not like avocado so I don't buy it much. The crunch of the coleslaw was refreshing. I liked having something different so I enjoyed the meal. My husband ate it and liked it but not enough to make again. The recipe is available from the Foodnetwork.

Head over to I Heart Cooking Clubs to see what others made this week.

Wednesday, November 29, 2017

Crusty Baked Pasta and Cauliflower

Thanks to the cooks at I Heart Cooking Clubs I have been introduced to some new recipes. Now I have to find the time to make them all. I was inspired to make this pasta dish from Kim at Stirring the Pot.

I made a few changes to the recipe to ingredients that I had on hand. First, I used a spiral pasta since I had 4 kinds of pasta already at home, buying another did not seem wise.  I also could not find sage at my local grocery store so I substituted with thyme. Finally, I substituted Parmesan Reggiano for the Pecorino. All of my substitutions worked expect the pasta. It dried out a little so I would stick with Ina's recommendation of shells. I also took Kim's advice and made this dish in a cast iron skillet which made one less dish for me to wash. Thanks Kim!

This dish got mixed reviews with my family. I loved it! Pasta, cheese, panko topping, what's not to love. My son got one bite of the capers and was turned off by the dish, teenagers. My husband did not rave about it and I noticed that he had quietly left all his capers in his bowl. I don't think it is going to be a repeat in my house but I am still glad I made it.

The recipe is available on the Foodnetwork website.

Tuesday, November 28, 2017

Brown Sugar Tart and Desert Roses

Tuesdays with Dorie
Baking Chez Moi
Brown Sugar Tart
Desert Roses

I recently hosted a friendsgiving and served both of these desserts to my guests. It is nice not to have to think up a dessert. 

First up Brown Sugar Tart. I voted for this one since we made the Caramel Tart last year and it was well received. I was most scared for this dessert since the reviews were not great by those that had made it. Since one of the complaints was with sweetness I decided to add 1/4 teaspoon of coffee crystals instead of just a pinch. I also decided to chill my tart to have pieces that were not custard-like and this also helped. Since I was serving three desserts I cut my tart into small pieces, 16. I only had one piece but many guests went back for seconds. The tart got rave reviews.

The desert roses were pretty straight forward. Chocolate covered cereal with dried fruit, coconut and nuts. I made half with almonds and half without for those with nut allergies. Chocolate, what's  not to like? The small serving size was also ideal for a party.

I have enjoyed all our November baking this month and look forward to more in December. To see what others thought head over to Tuesdays with Dorie.