Looking for spice...in raspberry linzer cookies

It's cold. 

And I mean not like kind of chilly, I mean IT'S COLD. Since I refuse to bring out my winter clothing just yet, I've been walking around shivering for days without a warm coat. In fact, on my way to work this morning, I'm pretty sure I got a how-are-you-not-freezing-in-that!? look from a homeless women. Whom, might I add, was dressed far warmer than me. 

Back to the things that really matter: raspberry linzer cookies. Now, if you're thinking "what the hell does this have to do with spices?" well, let me tell you something. First off, it's my blog and I'll do what I want. Second, there are spices in these cookies! And they're delicious. And holiday-y and they make you(me) feel warm and fuzzy. 

Raspberry linzer cookies:

1/2 Cup sliced almonds

1/2 Cup coarsely chopped hazelnuts

2 Cups + 1 Tbs. all purpose flour

3/4 Cup granulated sugar

1/2 Tsp. baking powder

1/2 Tsp. table salt

1/2 Tsp. ground cinnamon 

1/4 Tsp. ground cloves

14 Tbs. chilled unsalted butter

1 large egg

1 Tbs. cold water

1/2 Cup raspberry preserves 

Confectioners sugar for dusting 

In a food processor, process almonds, hazelnuts and a 1/2 cup of flour until fine textured but not powdered. Avoid over-processing by occasionally stopping the machine to feel the nuts; (haha, I just said feel the nuts on my blog) they might still look chunky because they're bunching together. Add the remaining flour, granulated sugar, baking powder, salt, cinnamon and cloves. Pulse to combine ingredients. Chop up the butter into small cubes and add to the flour mixture. Pulse to combine until the mixture looks coarse and flaky.

Transfer the flour mix to a large bowl. Mix the water and egg together and then combine with the flour mixture. Mix gently to combine, and once combined - the flour should hold together when pinched. If it seems too dry, add a tiny bit of water. Gather the dough into two balls and knead for about a minute, just to blend. Wrap both balls in plastic (stop it, don't make me laugh) and let chill for about 2 hours. 

Once your dough is firm, remove from the fridge and generously cover your working surface with flour. Leave half of the dough in the fridge so that it doesn't get too soft to work with. Place the dough on your floured service and use a rolling pin to flatten the dough to about 3/16 inch thickness. Then, cut out as many 2 inch rounds as possible, re-rolling scraps to make more rounds. Shit got real when I realized I didn't have circular cookie cutters for the large rounds as well as the middle rounds. So, what did I do? Well, I used my measuring cup as a large round cookie cutter and the lid from a chocolate syrup for the little rounds. Aren't I resourceful? 

I can't stress enough how important it is to have a good amount of flour on your working surface when rolling/cutting the dough. Once you've cut your rounds, line them on baking sheets and place in the oven for 15 minutes at 325 degrees. Once they've baked, remove from oven and dust with confectioner's sugar. 

While the cookies are baking and then cooling down, remove the other ball of dough from the fridge and repeat the same process. However, since you're now making the bottom of the cookie, you won't need to cut a smaller round in the cookie. So just cut out an equal amount of 2 inch rounds and bake for 15 minutes. 

Once the cookies are baked and cooled, place about 1/2 tsp of raspberry preserves on the whole cookie rounds. Top with your sugar dusted cookies, bottom sides against the preserves. 

I ended up with 20 cookies, and will most likely make the cookies a bit smaller next time. The taste of the hazelnut and almonds with the raspberry preserve was absolutely delicious. The butter gave these cookies a bit of a shortbread texture, which I absolutely love. The cookies are warm, nutty, sweet and awesome for the holidays! If you're feeling in the baking spirit like I was, these would make a great dessert for any holiday dinner. Or in my case, an office meeting.

Until my next adventure...

xx,

ronit

Looking for spice...in roasted Brussels sprouts in a mushroom-cream reduction

There's a weird stigma when it comes to Brussels sprouts. I'm not sure why, because they're seriously delicious. I'd have to agree with the fact that it's not particularly kid friendly, but the same kids that hate broccoli most likely hate Brussels sprouts as well. I stayed away from those kids at recess, they were far too normal for me. 

Growing up, my mom made Brussels sprouts fairly often. It was probably one of the only side dishes she cared to make (I've mentioned before, my mom was no top chef.) She sauteed the Brussels sprouts with olive oil, garlic and bread crumbs, and I really loved it. I recently decided to make a different version of it, something a bit more rich and luxurious. I just called Brussels sprouts rich and luxurious. It makes them sound like a Real Housewives cast member. 

For Brussels sprouts:

5 Cups trimmed, halved Brussels sprouts

5 Tbs. olive oil

4 Tbs. unsalted butter

4 1/2 Cups halved mushrooms (I used baby bella)

1/2 Cup thinly sliced shallots (about 5 or 6 if small)

1/4 Cup dry white wine (chardonnay works best)

1 Cup heavy cream

1 Tsp. Pepper

1 Tsp. Salt

Once you've trimmed and halved your Brussels sprouts, preheat the oven at 450 degrees and place the Brussels sprouts evenly on a baking dish. Drizzle with 3 Tbs. olive oil and season generously with salt. Roast for about 25 minutes until tender, then remove from oven and set aside. 

Heat a skillet on high heat and add 1 Tbs. olive oil and 2 Tbs. butter. Once the butter has melted, add the mushrooms in an even layer and allow to cook until mushrooms are golden brown (about 5-8 minutes.) Season to taste and transfer to a plate temporarily. 

Using the same skillet, set to medium heat and place 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add shallots and cook until tender and golden (about 3 minutes.)

Once the shallots are tender, add wine and continue to cook until liquid is reduced to at least half (about 1 minute.) Return the mushrooms to the pan and add in the Brussels sprouts. Add cream to the skillet and continue to cook until the cream has thickened and evenly coats the Brussels sprouts. Season with salt and pepper and serve immediately. 

I didn't take a picture of the end result because, like I said above, serve immediately. You're right, I could have taken a second to take a picture for your viewing pleasure, but I was too busy eating. The dish was really creamy and full of flavor. I paired it with well seasoned chicken, but will try pairing it with a steak in the future. If you're a weird kid, like me, you'll enjoy this dish. I love Brussels sprouts, and the hint of creaminess and wine made this a winner in my book. 

Try it out, weird kid. Let me know how you like it.

Until my next adventure...

xx,

ronit

looking for spice...in beer risotto with mushroom garlic chicken

Some people like to have drinks socially. Some like to have a drink or two at dinner. Then, there's my friends..the, ya know, functioning alcoholics. I assure you they are all relatively normal, they just happen to like their alcohol plentiful. What better way to entice my friends to stay in on a Saturday night than offer them alcohol and alcohol IN THEIR MEAL. Even better, I bought a six pack of beer and really only needed about a bottle and a half so the rest was my "mommy's little helper." I'm starting to sound like an alcoholic myself, which means I should really get to the dish before you choose to end your food blog experience. 

I seriously cannot put into words how amazing this dish was. If I could, I would personally hand deliver and feed every single one of you this meal. Even if you don't like beer, I'm sure you'd like this. The taste of the beer itself is fairly mild (especially depending on the beer you choose.) The chicken is tender and juicy, and is so well complimented by the ever so tasty beer/mushroom/garlic sauce. Paired together with the fluffy, cheesy risotto and you've just gotten a small taste of heaven. And have I mentioned the aroma that will permeate your kitchen? I'm getting hungry again...

For the chicken:

4 chicken breasts

2 Tbs. canola oil

1 Tsp. salt

1 Tsp. pepper

3 large shallots, thinly sliced

2 cups sliced mushrooms

6 cloves garlic (minced)

2 Tbs. unsalted butter (cubed)

8 ounces of beer (of your choice)

Preheat the oven to 375F, and in the meantime heat a large oven-safe skillet over medium-high heat and add canola oil. Once the skillet is well heated, add the chicken breast-side down and sear until golden brown (about 2 minutes.) Flip and cook for another 2 minutes. Add in mushroom, shallots and garlic, then pour the beer. Top with cubed butter. Reduce heat to low and cook for about two minutes, then place in the oven for 30 minutes. 

Once you've got the chicken in the oven, you're ready to start on the risotto.

For the risotto:

1 Tbs. olive oil

1 Tbs. unsalted butter

2 cloves garlic (minced)

1 1/2 Cup arborio rice

12 ounces of beer

2 Cups chicken stock

1/4 Cup freshly grated parmesan cheese

1/4 Tsp. pepper

1/4 Tsp. salt

Heat a large saucepan over medium-high heat, add olive oil and butter and then add the garlic. Stir for about thirty seconds, and then add the rice. Mix the rice constantly until it has been completely coated, and opaque (about 3-4 minutes.) Add in the beer, and stir every minute or so until the beer has been absorbed by the rice. Once the beer has been absorbed, add the chicken stock and continue the same process. Once the chicken stock has been fully absorbed, the rice will look a bit sticky - but go ahead and taste test the rice to make sure it is nice and soft. If it isn't thoroughly cooked, continue to add (a bit) more chicken stock until it is at a consistency that you like. Once it's at a perfect consistency, add the cheese, salt and pepper.

Once the risotto is ready and the chicken has reached the thirty minute mark, it's time to plate! Serve with risotto on the bottom, chicken on the top and a large spoonful of the beer/mushroom/garlic sauce. I wouldn't change a damn thing about this dish. It truly was phenomenal and I'll get to work on that hand delivery gig I discussed earlier. 

Oh, word to the wise - once you've taken the chicken out of the oven and are ready to plate, don't be stupid like me and instinctively grab the handle of the fresh-out-of-the-oven skillet. I never realized how useful my left hand was until it was out of commission. Another word to the wise, don't drink as much as I did while cooking. The second "word to the wise" might prevent you from experiencing my first "word to the wise." Typing one-handed has sucked. 

Until my next adventure...

xx,

ronit

looking for spice... in buttermilk-herb marinated salmon & cucumber salad

Like I said in my intro, I grew up in a non-chef family. My mom (the non-chef) absolutely hated cooking. She could travel, entertain, shop like the best of them. Cook? Not so much. With that being said, my food options were limited. And I mean REALLY limited. She had about 6-10 dishes she learned from her grandmother and that was what I grew up with. It wasn't until I started having dinner at friends' houses as a kid that I quickly realized spaghetti with ketchup wasn't considered gourmet. In my new cooking adventure, I've attempted to include herbs and spices that I'm not used to in order to expand my fairly bland palette (thanks, mom).

I've been craving salmon for weeks now, and came upon a recipe that made me drool. I've never cooked with some of these herbs, as well as buttermilk, so I was a bit nervous about some of the ingredients. Turns out the buttermilk-herb marinade doubled as salad dressing, which I thought was amazing; especially if you want to prepare a quick meal using a limited number of ingredients.

For the salmon

2 cups buttermilk

1/2 cup lightly packed fresh basil leaves (chopped)

1/2 cup lightly packed fresh cilantro leaves (chopped)

1/2 cup thinly sliced scallions (about 6 scallions)

1/4 cup white vinegar

2 Tbs. honey

1 Tbs. ground ginger 

1 Tsp. salt

1/8 Tsp. pepper

4 sides of salmon, boneless and skin removed

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, salt and pepper. Process until smooth, and set aside 3/4 cup for the salad.

In a large-rimmed dish, drown the salmon with the remaining marinade. Let the salmon swim in the marinade for about thirty minutes while preheating the oven to 400F. Once you've reached your thirty minute deadline, remove the salmon from the marinade and set in a foil-lined baking dish. Place in the oven and bake for 20-25 minutes, until just firm to the touch and opaque in the center. Bet you thought that last line was mine...

For the cucumber salad

3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (9 1/2 cups)

1 large red onion, cut in half and thinly sliced (about 2 cups)

1 cup pitted Kalamata olives, cut in half

1 cup crumbled feta cheese

1-1/2 Tsp. salt & pepper

I'm not quite sure what English cucumbers are. Are they different from other cucumbers? Do they have a British accent? I used good old fashioned regular (American?) cucumbers and they tasted...like cucumbers. Anyway, mix the cucumber, onion, olives, cheese, salt & pepper with the left over dressing and voila...yummy cucumber salad!

Once the salmon is out of the oven, allow it to sit for about 10 minutes and then you're ready to plate! In my opinion (and the opinion of my fellow diners), the meal came out great! The salmon was baked to perfection (I'm picky about that), and the marinade was awesome. Funny enough, the marinade tasted completely different than the salad dressing, which I really liked. The salad was absolutely awesome, except next time I think I'll use less onions and less salt. The olives and feta made it salty enough. The entire meal took about 45 minutes to prepare, and was pretty easy. 

Julia Child would probably laugh at me with this dish, but my mom...she'd be proud. 

Until my next adventure....

xx,

ronit