Finally we blog about March's dinner... Being that it is my first time blogging about this little group, I would like to express my love for it. I really really love food. I feel like each one of these meals that have been "put on the table" have been unique, creative, artistic, gourmet, healthy, and most of all delicious. What a wonderful group of ladies you all are. It is fun for me that we don't all know each other super well but we are getting to know each other through and over food. Can life get any better? Amazing food and even better company!
Back to March... It was very exciting to have it be our night to cook! We didn't realize till shortly before that it was St. Patricks day, luckily some green foods were already in the plans.
I think for me at least, the hardest part is trying to settle on a cohesive menu, and then comes the testing. Once we had decided what we were having and how we were making it all, and once my family had been served the same sort of dish 11239 different ways, I loved the day of. It was actually fun doing the cooking. Because I really love cooking, and baking. It would not have been as fun without Haley my sitter who helped with my girls :)
The menu: We did not take pictures the night of like we should've. We took a few with camera phone's that did not turn out very well, so most of these pictures are of the items we had re made. Tressa will add her recipe's soon!
This is the easiest, mostly do ahead bread ever. I made the white loaf from the New York Times Jim Lahey No Knead Bread Recipe. And the Whole Wheat Rosemary Olive Loaf from Cooks Illustrated, it was adapted from the NY Times recipe. It fit in perfectly with the St. Patricks day theme since it is made with beer. I have made it (as pictured below) without the rosemary and olives, just as a honey whole wheat loaf and it is fabulous and flavorful! You start the dough the day before you want it because it takes about 18 hours to rise and therefore requires almost no kneading. I love it for it's hard crusty outside and soft inside. It is great with just butter, honey butter, jam or on it's own but was accompanied on this night with a wonderful Double Tomato Bruschetta with smoked mozzarella that Tressa made! Yum!
2 cups(10 oz) all purpose flour1 cup (5 1/2 oz) whole wheat flour
1/4 teaspoon instant or rapid rise yeast
1 1/2 tsp salt
3/4 room temp water
1/2 cup mild flavor beer (Budweiser) room temp
2 Tablespoon honey
1 Tablespoon white vinegar
1. Whisk the flours yeast and salt together in a large bowl. In a separate bowl, whisk the water, beer, honey and vinegar together. Gently fold the liquid mixture into the flour mixture with a rubber spatula until the dough comes together and looks shaggy. Cover the bowl with plastic wrap and let sit at room temperature for at least 8 hrs but up to 18.
2. Lay and 18x12 inch sheet of parchment paper inside a 10 inch skillet and spray it with vegetable oil spray. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, 10-15 times. (this can be as simple as folding it over itself 10 times if you don't feel comfortable kneading) Shape the dough into a ball. Transfer the dough seem-side down, to the prepared skillet.
3. Lightly spray the dough with vegetable oil spray, cover loosely with greased plastic wrap, and let rise in a warm place until the loaf has doubled in size, about 2 hours (sometimes if I need to hurry this 2 hr period, I will put it in a warm dryer that has recently dried a load of laundry. don't turn it on of course, just a warm place)
4. About 30 minutes before baking, adjust an oven rack to the lowest position, place a large covered Dutch oven on the rack, and heat the oven to 500 degrees.
5. If you'd like, cut a large X 1/2 deep into the op of the loaf using a razor blade or large knife, then lightly dust with flour. Carefully remove the pot from the oven and remove the lid. Pick up the parchment and dough and carefully lower them into the hot pot, letting any excess parchment hang over edge of pot.
6. Cover pot with lid and return it to the oven, and reduce the oven temperature to 425. Bake for 30 minutes then remove the lid and continue to bake for 30 minutes then remove the lid and continue to bake uncovered until the crust is a deep golden brown and the center registers 210 degrees on an instant-red thermometer, 20-30 minutes. (for me I bake for 25 then only 5-10 with lid off, or for a less crusty top just 30-35 minutes with the lid on)
7.Carefully remove the bread from the pt transfer to a wire wrack and let cool to serve. ( I never let it cool all the way)
Whew that was a long one.
Here are the recipes for the salad.
Chianti Poached Pears -I did not use a bay leaf although that would've been good I am sure. I used the tips here and did the parchment paper thing. I poached my pears whole. and retained them in their syrup for a few days in the fridge.
Candied Pecans- sugar and pecans in a dry pan, medium heat. Add a little bit of salt. No exact measurements sorry. Just keep stirring till sugar melts and take off heat before they burn. Watch carefully.
Salad Dressing- Pomegranate infused Balsamic Vinegar with Olive oil, salt and pepper. Example of ratio, 1/4 cup balsamic, 1/3 cup extra virgin olive oil. 1/2 tsp salt 1/4 tsp pepper.
Arugula
Roasted Veggies-
Carrots, Tomatoes, Beets, Butternut Squash, Fingerling Potato's, Shallots/Onions, (there are brussel sprouts pictured here but I don't think I did them on the night we cooked) I cannot remember all the veggies we did. But, chop them up about the same size, leave the tomato's a bit bigger because they cook quicker. Coat them lightly in extra virgin olive oil. (I often use the olive oil PAM) salt and pepper. Roast at 425 for 45-50 minutes. Turn pan and toss veggies if necessary so that they brown easily.
Citrus Pesto- the recipe I used is here. We did not do the swordfish part obviously. And I added 2-3 Tbs of Trader Jo's Orange Muscat Vinaigrette. But I like the combo of the fish with the citrus pesto. I did make it with chicken the other night and liked that too. The whole wheat Orzo I found at Whole Foods.
Cookie Quartet-I love cookies what can I say. They are not very "gourmet" however. But baking is a huge part of my life and is what I often reach for after a meal as my sweet treat so it definitely suits me. I hope at least one of the cookies suited you. The Monster Cookies are made with natural peanut butter. I usually use the Skippy's but have used others that work too. They are flourless. The browned butter chocolate chip cookies are great in the full fat recipe but also good in the lighter recipe which is what you all tried. Kate's cornflake Cookies are the ones I make most. The recipe was given to me by my friend Kate. I have altered it a bit from her version but still give her full credit for the recipe. The key to success for these cookies is to use a scoop to keep the sizes uniform and use parchment paper.Tressa's cookie really stole the show, as it was our "green" festive cookie. It packed great flavor and was a wonderful addition. It changed the dessert portion from a Cookie Trifecta to a Cookie Quartet. Doesn't the latter have a nice ring? :)
Chocolate Chip Cookies (lighter version)1 cup (5 ounces) plus 2 Tbs flour
1/2 teaspoon salt
1/4 teaspoon baking soda
5 Tablespoons unsalted butter
1/2 cup packed (3 1/2 ounces) dark brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1.375 degree oven. Parchment paper on cookie sheets. Whisk the flour, salt, and baking soda together in a bowl.
2.Melt 3 Tbs of butter in an 8 inch skillet over medium high heat until the butter is dark golden brown and has a nutty aroma, 3-5 minutes. Transfer the browned butter to a large bowl and stir in the remaining 2 Tbs butter until completely melted.
3.Whisk the brown sugar, granulated sugar, and vanilla into the melted butter until incorporated. Whisk in the egg until the mixture is smooth with no lumps, about 30 seconds. Let the mixture stand for 2 minutes, then whisk vigorously for stand for 3 minutes, then whisk vigorously for 30 seconds. Repeat this process of resting and whisking twice more until the mixture and 6 tablespoons of the chips until combined.
4.Working with 1 heaping tablespoon of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Press the remaining 2 tablespoons chip into the tops of the cookies.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft, puffy, and underdone, 8-11 minutes, rotating the baking sheet halfway through baking.
6. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Perfect Chocolate Chip Cookies (full fat recipe)
1 3/4 cups unbleached all purpose flour
1/2 teaspoon baking soda
14 (1 3/4 sticks) Tablespoons unsalted butter
1/2 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt*
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks**
3/4 cup chopped pecans or walnuts, toasted (optional)***
375 degree oven. Line sheets with parchment paper.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat 10 tablespoons butter in a 10" skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter into a large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop) Arrange 2 inches apart on prepared baking sheets.
Bake cookies one tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. 10-14 minutes. Rotate baking sheet half way through baking. Cool cookies completely before serving.
*If you use salted butter don't use a full teaspoon salt. Maybe a half teaspoon
**The recipe recommends Ghirardelli chocolate chips. the 60% coca ones. I personally preferred using half the 60% cocoa and half milk chocolate both Ghirardelli
***Toast your pecans in a dry pan DO NOT BURN!!!
Monster Cookies
3 eggs
1 1/4 cups brown sugar
1 cup sugar
1 tsp vanilla
1 1/2 c peanut butter
1 stick butter
2 teaspoon soda
1/4 teaspoon powder
1/2 teaspoon salt
4 1/2 cups oats
1/2 cups chocolate chips (heaping)
1/2 cups M & M's (heaping)
350 degree oven
Mix eggs, sugars, and butters together. Mix dry ingredients together and then add to wet ingredients. then add choco chips and M&M's. 2 inch balls (Ice cream scoop) 15-17 minutes to Bake.
Kate's Cornflake Cookies
Mix together in bowl
2 1/3 cup flour
2 cups oats
1/2 tsp b. powder
1 tsp b. soda
1/2 tsp salt
In a separate bowl mix:
3 sticks of butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 tsp vinegar
2 eggs
Cream together
Add dry ingredients. When just mixed add:
1 cup coconut
2 cups cornflakes
When just mixed add:
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
Scoop with cookie scoop or in 2 inch balls. Bake on parchment lined cookie sheets at 350 for 15-17 minutes
Pistachio Cookie recipe. Tressa added white chocolate chips. Yum!
