Cookie!

These here are some amazing cookies. I sent my boyfriend a text message telling him I loved him and that would be indicated to him by the fact that there would be some of these left for him when he got back into town from his vacation. I could have eaten them all. I really could have.

Crispy Salted White Chocolate Oatmeal Cookies (from smittenkitchen)

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened

1 cup sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 1 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Cook's Illustrated Would be Proud

I made Cream of Tomato soup and Grilled Cheese sandwiches from Cook's Illustrated before my boyfriend left town for a week. I was hoping it might give him a reason to come back home to me. I think I was successful. This recipe I actually stole from another food blogger who adapted it from Cook's Illustrated. I couldn't get brandy from her recipe to go in my soup, so I actually ended up with a version closer to their original recipe that I intended, but really? Who cares? It was amazing soup. I added mustard to the sandwiches at the boyfriend's urging, and I can't thank him enough for that.

Cream of Tomato Soup and Grilled Cheese Sandwiches (from smittenkitchen)

Cream of Tomato Soup

2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved

1 1/2 tablespoons dark brown sugar

4 tablespoons unsalted butter

4 large shallots, minced (about 1/2 cup)

1 tablespoon tomato paste

Pinch ground allspice

2 tablespoon all-purpose flour

1 3/4 cups chicken stock, homemade or canned low-sodium

1/2 cup heavy cream

2 tablespoons brandy or dry sherry

Salt and cayenne pepper

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Lines rimmed baking sheet with foil. With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl. Spread seeded tomatoes in single layer on foil. Sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.

2. Heat butter over medium heat in large saucepan until foaming. Add shallots, tomato paste and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Gradually add chicken stock, whisking constantly to combine; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.

3. Pour mixture through strainer and into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Place pureed mixture and remaining strained liquid in saucepan. Add cream and warm over low heat until hot, about 3 minutes. Off heat, stir in brandy and season with salt and cayenne. Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)

Classic Grilled Cheese Sandwiches

3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)

4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White

2 tablespoons butter (preferably salted), melted

1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.

Cranberry Pork Stew

I made this for Christmas dinner with my parents. It was a wonderful sweet and tangy blend that played nicely on the tongue. It was the standout hit among the dishes I made for dinner. My parents complimented it, which they never do. I owe the thanks all to noblepig. 

Cranberry Pork Stew (from noblepig.com) 

3 pounds boneless pork shoulder, cut into bite size pieces or beef stew meat
1 to 2 tablespoons olive oil
2 red onions, cut into thin wedges, about 2 cups
1 750-ml bottle Pinot Noir wine or 3-3/4 cups cranberry juice cocktail
1 16-ounce can whole cranberry sauce
1 14.5-ounce can diced tomatoes, undrained
1 Tablespoon Herbes de Provence
1/2 teaspoon salt
Fresh thyme for garnish

In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time.  Return all meat to dutch oven.

Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt.  Bring to a boil.

Cover and bake for 1-1/2 hours in a 350 degree oven.  Uncover and bake 30 minutes or more or until meat is tender.

Los Angeles

There are but a few things in Los Angeles that are worth the trip for. I have listed them above. From top: Funnel Mill Rare Coffee, Diddy Riese Cookie, Sunnin Lebanese Cafe, and Chili My Soul. Take a weekend. Go, have some food in L.A. Then get out of there while you still can.

Prague

The beer. Oh, the beer. I wanted to post more, but this picture sums that trip up nicely. Actually, the beer pictured was only good, whereas the dark ales and some of the lagers we had were just heavenly. All the same, when I go back to Prague (as I know I will some day) I will go for the beer.

London Goodness

I've been waiting a long time to post a review of my trip to Prague and London, and I've decided that the one thing that stands out in my mind is actually the meal I had before. I went to London last year for Thanksgiving and did a search online for the best coffee in London. One place consistently came up - flat white. So I went once to try it out and ended up going everyday I was in the city for the rest of the trip. I told the gentleman behind the counter when I was there that first day that I would be there everyday after. On or about the fourth day he said, "You weren't lying, were you?" No, I always keep my word. 

So when I was back in London for a day on my way out from a week in Prague, I insisted that my travelling companion come with me for a flat white. We had the coffee in the papercup (because it tastes different in the glass) with their halumi bagel. It was exactly like I remembered it.

Coq Au Vin, Weightwatchers Style

Who says you can't lose weight and enjoy your food too? I spend many hours planning meals and documenting the food I've eaten. This is actually a recipe I got from the Weightwatchers website, and it's one of the few that's caught my eye so readily. It really stands out with prunes, chicken thighs, herbs, and a nice rich broth with wine. I really couldn't tell the difference between this and a traditional version made with bacon and butter. I will probably use mushrooms instead of prunes next time and I don't think it needed the pearl onions. I served it with a side of vinegary kale.

Fast and Easy Coq au Vin (from weightwatchers.com)

Makes 6 servings

Ingredients

Cooking spray

6 skinless, bone-in chicken thighs (about 4 oz each)

1 tsp salt

1/2 tsp freshly ground black pepper

1 cup thinly sliced carrot rounds

1 cup thinly sliced celery

3/4 cup frozen pearl onions (do not thaw)

2 Tbsp all-purpose flour

1 Tbsp dried thyme

2 tsp crushed dried rosemary

3 cups chicken broth

1 1/2 cups red wine

12 pitted prunes

1 bay leaf

Instructions

Preheat oven to 350°F.

Coat a large Dutch oven or a flame-safe casserole with cooking spray; heat over medium heat. Season chicken with salt and pepper; add to pot. Brown chicken well on both sides, about 5 minutes, turning once; transfer to a plate.

Off heat, coat pot with cooking spray again if it’s dry. Add carrots, celery and onions; cook, stirring occasionally, until onions have a few brown markings, about 5 minutes.

Sprinkle flour, thyme and rosemary over vegetables; stir until flour begins to dissolve and even brown a little, about 1 minute.

Pour broth into pot, stirring quickly and constantly to avoid lumps. (A whisk might work best if its mesh is tight enough to prevent vegetables from getting stuck in it.) Once sauce is smooth, stir in wine, prunes and bay leaf.

Bring to a simmer, stirring continuously. Cover pot, place in oven and bake until sauce has thickened a little and chicken is tender when pierced with a fork, about 40 minutes.

Serving size: one chicken thigh and about 3/4 of cup sauce.