Vanishing Oatmeal Cookies

You will be surprised at how good these cookies are, they are so much better than just any oatmeal cookie. They are called “Vanishing Oatmeal Cookies” for a very good reason. Whether hot out of the oven or cooled and a bit crispy, with a cup of coffee or tea, these are very hard to resist.

Now, I must tell you that I didn’t come up with that name for these on my own. These are adapted from and I believe, improved upon, a Quaker Oats recipe of the same name.

INGREDIENTS
2 sticks butter
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 cups oatmeal
1 cup dried cranberries

DIRECTIONS
Preheat oven to 375º
Beat sugars and butter until smooth. Then add the eggs, vanilla and mix well. Then, add the next four ingredients and mix well again. Next, add the oatmeal and cranberries and stir until well combined. Drop by teaspoonful on an ungreased sheet pan and bake for 10-12 minutes or until browned to your liking. Cool for a minute or two on the sheet pan and then move to a rack to cool.

NOTES
If you prefer, you can certainly make these into bars, rather than cookies. put in 13″ x 9″ metal pan and bake for 30-35 minutes.

TIPS
Also, I want to share a secret, maybe you already do this. However, I’m sharing for all of you that have not tried this and I think it is a game-changer. This little trick comes in very handy when I’m baking with the little ones and don’t want to have 3 dozen cookies in the house, because I can’t stop eating them!.

So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop out the remainder of the dough onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.

oatmeal cookies

Finally, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a zippered plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. That way, you can pull them out, at a moment’s notice and bake however many you want. I do this with all of my cookie batters, it’s a good way to keep us from eating two dozen in short order! Additionally, it is nice to have a selection of two or three to pick from at any given time.

Focaccia aka Tuscan Pizza

Focaccia is really just a scaled down version of pizza. Although I would define this more as a flavored flatbread, you can call it what you wish. However, please, do yourself a favor and just try this! The toppings on a focaccia are not the main focus, though they do impart wonderful and essential flavorings. The highlight here is on the simplicity of the bread itself. And isn’t that what we all love about authentic Italian food? Using the best ingredients you can find, use very few of them and then produce an insanely tasty product. Well, my friends, this recipe hits that spot. I think you will fall in love, with your first bite.

To keep things really simple, you could go to a good pizza spot and buy their dough. Alternatively, you can use my pizza dough recipe, which is super quick, easy and reliable. Please note, that this is not a big, fluffy, piece of bread. Therefore, there are many options when serving. For example, it is wonderful as a stand-alone snack or served alongside a meal. Additionally, and my personal favorite, I prefer it sliced thinly and served as an appetizer, with cocktails.

focaccia ingredients

INGREDIENTS
1 round of dough
4-5 small shallots, thinly sliced
8-10 kalamata olives, pitted and halved
3-4 sprigs fresh rosemary, stripped from stems
1/2 tsp. each, kosher salt and fresh ground pepper
pinch of crushed red pepper
5 Tbs. extra virgin olive oil
1/2 tsp. Maldon salt

DIRECTIONS
Preheat oven to 425º
In a small bowl, combine the shallots, rosemary, 3 1/2 tablespoons of the oil, salt and pepper. Mix well, breaking up the shallot rings and set aside. Meanwhile, preheat a 12″ cast iron skillet (or any heavy, ovenproof skillet) either on top of the stove or in the preheating oven. Next, roll out the pizza dough to approximately a 10″ round.

focaccia

Then, when the skillet is hot, remove from the heat and add the remaining 1-1/2 tablespoons of oil. When the oil is shimmering, carefully lay the rolled-out dough in the pan. Finally, using your fingertips, make multiple indentations in the dough and spread the shallot mixture on top. Bake in the upper third of the oven for about 20-25 minutes or until browned on top. Finally, remove from the oven, immediately add a sprinkling of the Maldon salt and let cool for about ten minutes, before slicing.

focaccia

Buttercrunch

Well, it’s that time of year again and it certainly sneaks up on us every year…well it sneaks up on me anyway. With Thanksgiving upon us, the major holidays follow very quickly! With that in mind, I thought I would share my go to holiday hostess gift.

Now, don’t freak out or dismiss this because it requires a candy thermometer. It is not that scary and the payoff is well worth it. Although not difficult, this is one of those recipes that does require your full attention. Stay close by and don’t get distracted. That being said, the toffee portion of the recipe, takes only about 15 minutes and about 20 minutes overall.

Because I do so much of this over the holidays, I buy a 3 pound bag of walnuts, chop them all, in batches, in the food processor and store them in an airtight container. That way, when I am ready to make a batch, the nuts are ready to go and the whole process takes about 20 minutes. Other than the cooling and packaging of course. I hope you try it and let me know how you make out.

INGREDIENTS
2 sticks butter
1 cup sugar
1 Tbs. Karo Light syrup
2 Tbs. water
12 oz. semi-sweet chocolate bits
1 1/2 cups nuts, ground (use food processor because if they are too large, it doesn’t spread as nicely)

DIRECTIONS
First, put the chocolate in a double boiler, on very low heat and let it be while it’s melting. I don’t even stir it until I am ready to use it. Meanwhile, add the first 4 ingredients to a saucepan. Bring to a boil with medium-high heat and cook to hard crack (300°). Yes, a candy thermometer is a definite must here. Although, once you have made this a number of times, you will be able to eyeball the color of the toffee and know when it is ready.

Stir frequently and DO NOT leave the kitchen! I can’t tell you how many batches I have ruined because I answered the phone, got sidetracked and ended up with a mess that had to be tossed. You should keep a steady eye on this, checking for color (you want a nice deep amber color), lowering the heat if needed, but making sure it is bubbling constantly.

Once the mixture hits 300º, remove from the heat and immediately add 1 cup of the chopped nuts. Stir quickly, but carefully, to combine and pour onto a greased sheet pan. I actually use a silicone baking pad. So if you have one, by all means use that, but it is not essential. Be very careful, this is molten sugar and it is insanely hot. Tilt the pan back and forth to spread the toffee mixture, don’t worry if it doesn’t fill the whole sheet pan. Then, let it set for about five minutes, to cool a bit and set slightly.

By now, your chocolate should be fully melted. Stir it until very smooth and pour the chocolate onto the toffee, spreading it evenly and to the edges with a spatula or offset spatula. Then, immediately sprinkle with the remaining (generous) 1/2 cup of nuts. You want to make sure the nuts go on the toffee before the chocolate starts to cool. Otherwise the nuts won’t stick to the chocolate.

Let cool completely and break into pieces. If using as hostess gifts, package in small tins, candy box, or a cellophane candy bags and wrap with a ribbon.

Roasted Peppers and Tomatoes Baked with Capers and Herbs

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini. I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.

Roasted Chicken with Clementines

Adapted from Yotam Ottolenghi’s roasted chicken with clementines and arak. This is such a great choice for entertaining a crowd. With all the prep work done ahead of time, that makes for a very relaxed hostess. In addition, you’ll find the flavors are intense and anything but ordinary. You and your guests will love this dish. I often serve some jasmine rice, a slice of good bread and a simple salad.

INGREDIENTS
6 1/2 Tbs. Pernod (Anise liquor)
4 Tbs. olive oil
3 Tbs. orange juice, freshly squeezed
2 Tbs. whole grain mustard
3 Tbs. light brown sugar
2 medium fennel bulbs
kosher salt and fresh ground pepper
2-3 lbs. chicken thighs or 1 large chicken, cut into 8 pieces
4 clementines, unpeeled, sliced into 1/4″ pieces
1 Tbs. thyme leaves
flat leaf parsley, chopped for garnish

DIRECTIONS
First, place the first six ingredients in a large mixing bowl, add 2 1/2 tsp. salt and 1 1/2 tsp. pepper, whisk together and set aside.

Next, trim the fennel, cut each bulb in half lengthwise, and then cut each half into 4 wedges. Add the fennel to the liquids, along with the chicken, sliced clementines and thyme. Mix well, transfer to a ziplock bag (or 2) and marinate for a couple of hours or overnight. You could just marinate this in the large mixing bowl, however I actually find it is easier to mix and rotate throughout the marinating process, as a result, all the goodness will reach all parts of the chicken.

If you are very short on time and still want to make this dish, you could certainly shorten the marinating time. On the other hand, know that you may be compromising the intensity of the flavors. Consequently, I would shoot for at least a full hour of martinating.

Preheat oven to 425º
Transfer the chicken and marinade mixture to a baking dish or a rimmed sheet pan, large enough for everything to be in one layer. More importantly, make sure the chicken is skin side up, to ensure proper browning/crisping of the skin. During the cooking, check to ensure the chicken pieces are getting browned and move things around a bit if needed.

Roast for 35-45 minutes, until the chicken is nicely browned and cooked through.

Next, remove chicken, fennel and clementines from the pan and arrange nicely on a large serving plate, cover and keep warm. Meanwhile, pour the cooking liquid into a small saucepan, place over medium-high heat, bring to a boil. Simmer the sauce until it is reduced by about one third, you should end up with about 1/3 – 1/2 cup. Finally, pour the hot sauce over the chicken, garnish with the parsley and serve.

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Adapted from an old Fine Cooking recipe .
One of my all time favorites and a definite go-to for a yummy weeknight meal or a great company dish. Chicken thighs are incredibly tasty and difficult to overcook, hence it’s a good choice for most any chicken recipe. I know many rely more on chicken breasts, but you should not overlook the humble chicken thigh, it is much tastier!

INGREDIENTS
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2-3 large lemons, cut into 1/4-inch rounds
several fresh rosemary sprigs, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

DIRECTIONS
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (alternatively, use a small mixing bowl and the back of a wooden spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly, while pounding and grinding the paste, continuing until the aioli is thick, creamy, and emulsified. Put the chicken in a ziplock bag, rub the aioli all over the skin. Cover and refrigerate at least 2 hours or overnight.

When ready to cook, preheat the oven to 425°F and set an oven rack in the middle of the oven. Meanwhile, arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Top each slice with a piece of rosemary, some thyme and a sage leaf. After that, set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Finally, bake them until the skin is golden and the juices are clear, 45 min. to 1 hour.

Plate the chicken using a sturdy spatula, scoop each thigh, making sure you get the lemon and the herbs with each one. Serve one or two thighs per person, depending on their size. However, I find that most men want two, most women have only one. Serve with some jasmine rice or roasted potatoes and a vegetable.

NOTES
In the fall, I love serving this with Roasted Root Vegetables, but any simple vegetable works well. Additionally, this is a great dish for entertaining a crowd because all the prep is done ahead and you can assemble it and hold in the refrigerator until ready to cook. Just remember to pull it out of the refrigerator about thirty minutes before popping in the oven, so it has time to get to room temperature before baking.

Roasted Root Vegetables

Nothing better than a fabulous fall/winter vegetable dish. You can use any combination of root vegetables, the choice is yours and the amounts can vary according to your preferences or what you have on hand.

INGREDIENTS
3 large beets, scrubbed and quartered
12-15 brussel sprouts, halved
3-4 parsnips, peeled, cut into large chunks
1 large sweet potato, peeled and cut into chunks
1 medium butternut squash, peeled and cut into chunks
4 shallots, peeled and halved
1/4 cup olive oil
2 Tbs. pure maple syrup
several sprigs each of rosemary & thyme, chopped
kosher salt & fresh ground pepper
3 scallions, sliced (for garnish)

DIRECTIONS
First, preheat the oven to 375°.
Then, put all vegetables (not the scallions) onto a rimmed baking sheet in a single layer, drizzle with the olive oil and maple syrup. Next, add the chopped herbs, sprinkle with the salt and pepper, and then mix to coat everything evenly.

Bake for about an hour, tossing occasionally. Then, transfer to a serving dish, sprinkle with the scallions and serve immediately.

NOTE:
This can definitely be done earlier in the day, kept at room temperature, transferred to a baking dish and finally, finished off just before dinner.

Grilled Cilantro Lime Shrimp

A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.

Marinated Goat Cheese

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.

Baked Ziti with Spicy Tomato Sausage Sauce

Soon the weather will start to cool down and the lighter, summer inspired meals will give way to comfort food classics. This recipe is simple, a definite crowd pleaser and will quickly become your “go to” recipe for a quick, one dish meal. Serve with a lemony arugula salad and grilled ciabatta bread…simple, tasty and oh so satisfying.

INGREDIENTS
1 lb. hot Italian sausage
1 onion, finely chopped
3 garlic cloves, minced
2-26 oz. cans San Marzano marinara sauce or any good quality marinara
6 Tbs. basil pesto
salt and freshly ground pepper to taste
1 lb. penne or ziti
1/2 lb. mozzarella cheese, 1″ dice or shredded
1 cup freshly grated Parmesan cheese
6 oz. bag baby spinach

DIRECTIONS
Preheat a large Dutch oven over medium-high heat and add the sausage, after squeezing from the casings. Break up the meat and brown, for about 10-15 minutes. Add the onion and saute until softened, about 5 minutes, stirring often. Add the garlic and cook for 1 minute, then add the marinara and reduce heat to medium. Simmer until sauce thickens a bit, about 10 minutes. Stir in the pesto, salt and pepper. Take off the heat and add the spinach leaves and set aside.

Meanwhile, cook the pasta in boiling, salted water for about 10 minutes. Drain well.
Preheat oven to 375*. Grease a 13×9 inch baking dish and spread a thin layer of sauce in the pan.

Combine the cooked pasta, diced cheese, 1/3 cup of Parmesan to the marinara and mix well. Spoon into the prepared pan and sprinkle the remaining parmesan cheese on top.

Bake for about 30 minutes or until bubbly and the cheese is a little browned. Serve with a simple salad and a good crusty bread.

NOTES
If your crew is not too happy with spicy, you can definitely just use a sweet Italian sausage or a combination. The choice is yours. Also, regarding the mozzarella, feel free to just shred it (instead of cubing it) or, for convenience, use the store bought shredded. Trust me, don’t stress over little details, the combination of ingredients is wonderful and no need to go crazy over the details, it will still be delicious.