Christmas Cookies

I wanted to make Christmas cookies this year, but was unsure if I wanted to put in the effort without my kitchenaid.  I started looking up recipes online.  Yes, I know I can cream the butter and sugar by hand, but I really didn't want to.  Also, it would take so much more time to make them by hand.  So I turned to Mark Bittman's book How To Cook Everything.  Ok, I admit that I think this is a genius book.  I often point out recipes that my kids can make without a lot of effort.  In fact, I believe that every person should have this book when they move out on their own.  So I turned to the cookie section.  There was this lovely little section on how to make cookies 3 ways:  by hand, with a mixer and with a food processor.  Even though my food processor is still together with duct tape and super glue, it still works.  The technique is remarkably simple.  Almost any recipe can work with this technique.  (the exception being those that require whipping egg whites separately or other specific techniques)

  

Here is the food processor technique according to Mark Bittman.

Put dry ingredients in processor and pulse a couple of times.  Cut chilled butter into small pieces and add to machine.  Process 10 seconds or until well blended.  Add liquid ingredients, including eggs, and process just enough to blend.  If you need to add more liquid, add by hand.

That's it! Easy. All recipes below are from his cookbook except for where noted.   These cookies were the best I have made in a lot of years.

Lemon Poppyseed Butter Cookies

Put 3/4 cup sugar, 2 cups flour, 1/2 tsp baking powder, pinch of salt, into food processor.  Pulse twice.  Add 8 tbsp chopped, chilled butter.  Process 10 seconds or until well blended.  Add 1 tbsp lemon zest, 2 tbsp poppy seeds, 1 tsp vanilla, 1 egg, 1/4 cup milk.  Pulse until combined.  Drop tablespoon size balls onto cookie sheet about 3 inches apart.  Bake at 375 for about 10 minutes.  Let cool on pan for 2 minutes, then move to rack to cool completely.

Sugar Cookies

Put 1 cup sugar, 3 cups flour, pinch of salt, 1 tsp baking powder into food processor.  Pulse twice.  Add 2 sticks of chopped, chilled butter.  Process 10 seconds or until blended.  Add 1 egg, 1 tbsp milk, 1 tsp vanilla.  Pulse until combined.  Shape into a ball and refrigerate for a couple of hours.  Then remove and work using 1/4 of the dough at a time.  Roll out and cut out with cookie cutters.  Place on ungreased baking sheet.  Cook at 400 degrees for 6-10 minutes.  Cool on pan 2 minutes, then remove to wire rack.  Let cool completely and decorate.  I used two different toppings.  I liked them both, because they dried hard.

Icing:  from Allrecipes.com

Combine 1 cup powdered sugar and 2 tbsp milk until well combined.  I had to use more milk in order to get a smooth consistency.  Mix in 2 tsp light corn syrup and 1/4 tsp almond extract.  Stir until glossy.  Dip cookies into icing, then add sprinkles if you like and let dry.

Chocolate glaze

In a pan, heat 3/4 cup cream and 6 tbsp butter until melted. Turn off heat and add 1/2 cup powdered sugar, 1/2 tsp vanilla and a tiny pinch of salt.  Stir until smooth.  Dip cookies in and let dry.

Chocolate chip cookies

In a food processor add 3/4 cup sugar, 3/4 cup brown sugar, 2 cups flour, 1/2 tsp salt, 1/2 tsp baking soda.  Pulse twice.  Add 2 sticks of chopped, chilled butter.  Process 10 seconds or until blended.  Add 2 eggs, 1 tsp vanilla.  Process until blended.  Stir in 2 cups of chocolate chips.  Bake at 375 degrees for 10 minutes.  Cool on pan for 2 minutes, then move to wire rack to continue cooling.

Simit

SIMIT

I really love this bread.  The recipe is from Leanne Kitchen's book Turkey.  The texture is great, but not everyone in  my house was a fan of the outside flavoring.  I remade it, leaving it plain and also dipping into into an egg wash and sesame seeds.  (Egg wash and sesame seeds was definitely the winner).  The possibilities are endless.  I have substituted some of the white for whole wheat to give it a little extra nutritional boost.  It can be coated in any seed (or seeds can be added to the dough).  It seems like you vary the recipe just like you would a bagel recipe.

Combine 1 pinch of sugar with 1/4 cup lukewarm water.  Sprinkle 3 tsp dried yeast onto and let sit aside until foamy (about 8 minutes).

Combine 3 1/3 cups all purpose flour (or any substitutions you would like up to half the volume of the flour) and 1 1/2 tsp salt.  Stir.  Add yeast mixture and about a cup of warm water and stir until you have a coarse dough.  Knead for 6-7 minutes.  ( I used my kitchenaid for this with a dough hook).  Shape into a ball and put in an oiled bowl and cover loosely.  Let rise until doubled, about an hour.  

Preheat oven to 425 degrees.  Punch dough and divide into 10 pieces.    Roll into a 22 inch long rope.  Fold in half, then twist it into a rope.  Join the edges together to seal.  Repeat with other 9 pieces.

Now comes for the dipping.  The recipe calls for mixing 2/3 pekmez with 1/3 cup water.  Dip bread ring into it, then dip in 1 1/2 cups of sesame seeds.  This was just too sweet for us.  We preferred dipping into an egg wash and dipping into the sesame seeds.

Let rise for another 20 minutes.  Then bake for 15-18 minutes.  Cool on a wire rack.

Pide

Both of these recipes use the same dough.  The top picture is for the actual Turkish flat bread.  The bottom is rolled out, a topping placed on it, crimp the edges and back 20-25 min at 400.  The toppings weren't too exciting.  Beef:  Saute an onion.  Add 1 pound ground beef.  Cook until browned.  Turn off heat.  Add 1/2 cup chopped parsley and salt and pepper to taste.  Spinach:  Saute spinach and add to 1 sauteed onion, 1 egg, 1/4 cup chopped parsley, 1/2 cup crumbled feta, salt and pepper.    I completely messed up the dough for the top picture.  It was like I had a little seizure when I read the recipe.  I did it all out of order, but eventually got all of the correct ingredients in the mixer.  Funny, but Sanford and the boys say it's my best bread to date.  The bottom picture is using the dough made correctly.  I liked both.  Here's the correct recipe from Turkey by Leanne Kitchen

PIDE

Heat 1 cup whole milk with 1/4 cup butter until lukewarm.  Set aside.

Combine 1 1/2 tbsp superfine sugar with 1/2 cup lukewarm water in a small bowl.  Stir.  Sprinkle with 2 tsp dried yeast.  Set aside until foamy, about 8 min.

Combine yeast and milk mixture.  Add 4 1/2 cups all purpose flour.  Mix.  Using a dough hook, mix for 8 minutes or until dough is smooth.  Sit aside in oiled bowl, covered with plastic wrap for about an hour.

Punch dough down.  Divide into 2 halves.  Roll into 8 inch diameter and about 1 1/2 inches thick.  Cover loosely with dish towel.  Let rise another half hour.

Preheat oven to 400.  (I baked mine on a pizza pan with holes, but it says you can use a cookie sheet, lightly greased)  Brush the top with whole milk and using a sharp knife, cut shallow diamonds on top of the dough.  Sprinkle with nigella seeds or sesame seeds.  (I used nigella seeds because I bought them way back when we cooked Ethiopian food for a month and I haven't seen a single recipe that calls for them until this one.)  Bake 30 minutes.

Sunday Night Supper Club: Croatia

Pete and Mary Beth hosted a lovely Sunday night supper club, but Sanford and I failed on many levels.  We were late, pictures were too few,  no fun people pictures, and a computer plagued with viruses postponed by blogging the event.  It was a fun night with lots of tasty food. 

Add caption

 Istrian Potatoes:  Preheat oven to 350.  Butter a 2 quart baking dish.  In a large bowl, toss together 4 large peeled and cubed potatoes, 1/4 pound finely diced prosciutto, 2 diced tomatoes, 4 garlic cloves (minced), 1/4 cup minced parsley, salt and pepper, 2 tbsp olive oil.  Pour into baking dish.  Combine 1/2 cup milk, 1/2 cup heavy cream.  Pour over potato mixture.  Cover with foil and bake 30 min.  Remove foil and sprinkle 1/2 cup parmigiano reggiano cheese over it and baked, uncovered, 30-45 minutes more or until potatoes are tender.  (From A Taste of Croatia)...I didn't believe that it would really take that long for the potatoes to cook...but it did....which explains why we were late.

 Pete and Mary Beth's delicious "meatballs".  They will need to add the recipe.

 The McGaritys bring dessert, but I don't have a recipe.

 Connie's mushroom soup

 Delicious truffle risotto, a la Pete and Mary Beth

Tasty tart

Jennifer E. made a rich chocolate salami.  The recipe can be found here:

 http://honestcooking.com/chocolate-salami/

As you can see, my memory is failing me.  Please add your recipes supper club people.

Breakfast muffin

I was looking for a quick breakfast for on the go that wasn't a sandwich and that would appeal to the kids.  I really liked the way these turned out.  There are limitless possibilities with the same basic recipe.

Italian muffins.

Break up 2 Italian sausage links and brown.  Add one chopped onion, 5 chopped garlic cloves, and 5-6 chopped mushrooms, salt, pepper, oregano, parsley and basil to taste.  When soft, divide evenly into 12 greased muffin holes.  Sprinkle a little mozz cheese over it.  Beat 12 eggs in a pourable container.  Pour over each of the sausage cups.  Bake for 22 minutes at 350.

Sunday night supper club: China

This month's Sunday night supper club was hosted by the lovely Jen Erikson in her new home.  I don't have a lot of recipes this month, but each of you can add a comment with your recipe.

Polly's tofu and veggies

Marinade:

1 cup Hoisin Sauce

2 Tbl аsesame oil

8 Tbl Rice Vinegar

4 Tbl Soy Sauce

2 Tbl garlic powder

1 Tbl crushed red chili ( I used 3, cuz we are spicy )

2 Tbl white pepper

2 Tbl crushed coriander ( optional)

Coat the grill with vegetable oil and cook slices for 4- 6 minutes per side. аGrill marks are key.

Baste with extra marinade.

Veggies ( my Dad's special mix)

Bean Sprouts

Snow Peas

Green Onions cut in half and lengthwise making strips

3 Tbl Minced garlic

3 Tbl Minced ginger

1 Tsp sesame oil

2 Tbl vegetable oil

4 Tbl Soy Sauce

1 Tbl Sambal chili sauce ( or sriracha, or fresh serrano)

Saute the veggies quickly in the oils. Add the ginger and garlic, then the liquids. аQuickly stir together at high heat until mixed. аDo not overcook. аNobody likes mushy pea pods! аBest to serve right away while the veggies are still crispy and aside the tofu.

** аcareful when pouring veggies out of wok if using one. аTrust me on this!

 

 

 Chinatown Deli Char Siu

Marinade:  Stir together 1/3 c sugar, 1/4 c soy sauce, 1/4 c hoisin sauce, 1/4 c honey, 2 tbsp dry sherry, 1 tsp sesame paste (I used tahini), 2 tsp minced garlic, 1 tsp minced ginger, 1 tsp sesame oil, 1 tsp salt, 1 tsp black pepper, 1 tsp Chinese five spice powder.  Place 2 pounds boneless pork shoulder, cut into strips 1 inch thick by 3 inches wide by 8 inches long.  Toss in marinate and refrigerate 4 hours or overnight.  Preheat oven to 350 degrees.  Remove pork from marinade.  Place a rack on a foil lined baking sheet.  Place pork on rack. Reserve marinade. Bake for 30 minutes uncovered, basting occasionally with reserved marinade.  Turn the pork and brush again with marinade and cook for another 45 minutes.  Let pork rest for 10 minutes.  Slice into thin slices.  May be served hot or cold.  Recipe comes from:  Martin Yan's Chinatown Cooking.

 Kurt's Chinese Chicken Wings.  I will tell you, I could eat these all day long.  These were also a big hit with all the kids.   This is a typical Kurt recipe, just a list of ingredients.  You should know what to do with them!

2 T soy

2 T Hoisan

2 T garlic cloves

1 T ginger

1 T Rice vinegar

1 T sesame oil

2 T chili bean paste

2 T sugar

 Char Sui made by Jennifer

 Chinese beer?

 Teens love supper club.

 Emma and Nan

 Katie

Jennifer's cake.  I am sure she will send me a recipe soon.

 Katie's veggies

 

Dri's dumplings.  These were very delicious, but you won't be able to make them because I don't have a recipe.

Pete and Steve.

The next supper club will be at Pete and Mary Beth's - country:  Croatia in honor of their honeymoon.  Date still TBA.

Pork cacciatora

We are getting into the school year with soccer practice, band rehearsals, running kids to school events and of course, work.  I picked up the cookbook "The French Slow Cooker" with the idea that we can shorten our dinner prep and steer clear of fast food.  For us, so far, making the dinner the day before has been best.  I have to be at work for the next couple of months at 5:30 in the morning.  I can barely get my coffee and myself dressed that early, so needless to say, I am not getting up to saute some meat and veggies to go in the crockpot.  Instead I do it when I get home at 2.  It is then finished about the time Sanford gets home from work, so he can do the finishing touches.  Any way that you do it, I am happy to bring the crockpot back out.

We changed up this recipes a little, using what we had on hand.  We got home last night at 8:45, everyone was starving, so no time was taken to get a picture.  This was really tasty.  The recipe calls for country pork ribs, but we had thawed some pork shoulder so that's what we used.  It would also be good with chicken thighs.

Dry 3# pork shoulder.  Cut into slices about 1 inch thick, 1 inch wide and 4-5 inches long.  Brown in 2 tbsp olive oil.  Put in slow cooker.  Season with salt and pepper.  Pour off all but 2 tbsp fat (I didn't have more than that) and brown 2 onions, thinly sliced.  Cook 10 minutes.  Stir in 1 cup tomato puree, 3 minced garlic cloves, 2 tbsp tomato paste, 1/2 tsp herbes de Provence and a pinch of ground allspice.  Bring to a simmer, stir.  Pour over meat.  Cover and cook on low for 8 hours.  Add 8 oz sliced baby bella mushrooms in the last 30 minutes.  Discard any bones, skim any fat and serve hot, sprinkled with parsley.  Serve over polenta.