Dark Chocolate Cookies with Sour Cherries

1 3/4 cups all -purpose flour

1 1/4 cups unsweetened Dutch process cocoa powder

2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries ( 9 ounces)

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.  Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined.  Do not over beat.  With a wooden spoon, fold in chocolate and cherries.  (Dough can be frozen at this point, wrapped well in plastic, up to  1 month; thaw completely before baking).

4. Form balls of dough, place balls on prepared baking sheets about 3 inches apart.  Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through.  Transfer to a wire rack to cool completely.  Cookies can be stored in an airtight container at room temperature up to 3 days.  

Roasted Parsnips with Rosemary

We love parsnips in Fall. One of our favorite root vegetables. Yum.

1 1/2 pounds parsnips, peeled and cut into 1/2 by 2 inch pieces
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Salt and pepper

Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary , then season with salt and pepper .  Roast until tender and golden, about 20 minutes, stirring halfway through.

Beef Stroganoff Meatballs

Chilly Weekend.  Nice time to get cozy and cook and bake and catch up with inside projects.  After 3 years of living here, we still have several boxes that still have never been unpacked.  Tim made Beef Stroganoff Meatballs which I never liked when I was a kid but this recipe was very good.

INGREDIENTS:
Coarse salt and pepper
3/4 pound spaghetti
1/2 cup plain dried breadcrumbs
1/2 cup whole milk
3 tablespoons unsalted butter
2 large shallots diced small
1 pound ground beef chuck ( 80% lean)
1 pound mushrooms, such as button or cremini, trimmed and sliced 1/2 inch thick.
1 cup reduced fat sour cream
1/4 cup chopped fresh dill, divided

1. Preheat oven to 500 degrees in a large pot of boiling salted water, cook pasta according to package instructions.  Reserve 2  1/2 cups pasta water; drain.

2. Meanwhile, in a large bowl, combine breadcrumbs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  In a large heavy pot, melt butter over medium.  Add shallots and cook, stirring occasionally, until softened, about 5 minutes.   Remove from heat; transfer 1/4 cup shallots to breadcrumb mixture, along with beef and stir until just combined ( do not over mix).  Form into 1 inch balls and place, 1 inch apart, on a rimmed baking sheet.  Bake until browned and cooked through, about 7 minutes; turning halfway through.

3. Add mushrooms to pot with remaining shallots and cook, stirring, over medium until mushrooms are softened, 5 minutes.  Season with salt and pepper.  Add reserved pasta water, scraping up browned bits with a wooden spoon , and bring to a rapid simmer.  Cook until liquid is reduced by half, about 6 minutes.  Remove from heat and stir in sour cream and 2 tablespoons dill. Add meatballs and toss to coat.  Divide pasta among four bowls and top with meatballs, sauce, and remaining 2 tablespoons dill.

Szechuan Beans

Tim's continuing canning projects:

INGREDIENTS:

1 pound green beans, washed, topped and tailed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons dark sesame oil
1 tablespoon whole peppercorns, preferably Szechuan
1 (1 inch) knob ginger, sliced into coins
2 garlic cloves, sliced

1. Line several baking sheets with dish towels and set aside. Prepare an ice-water bath in a large bowl or clean sink.
2. Bring a large pot of water to a boil.  Drop the beans into the water, no more than 1 pound at a time, and return to a boil.  Blanch for 1 minute.

3. Scoop out the beans with a spider or slotted spoon and plunge them into the ice water bath.  Continue blanching the beans in batches. Remove the beans from the ice bath with a slotted spoon and spread on the towel covered baking sheets.  Blot dry.

4. To make pickles , pack the beans vertically in a quart jar.

5. Combine the vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger, and garlic in a medium nonreactive saucepan.  Bring to a boil and simmer for 1 minute  Pour the hot brine over the beans to cover by 1/2 inch.  Leave 1/2 inch of headspace between the top of the liquid and the lid.

6. Preserve or refrigerate , cool, cover, and store in the refrigerator for up to 1 month.

Basil Pesto

As the summer winds down, we take advantage to pick everything we can out of the garden to can and either store in the basement or refrigerate for the winter.

Fresh Basil Pesto

INGREDIENTS:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

1. Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. )  Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and pulse again until blended.   Add a pinch of salt and freshly ground black pepper to taste. 

3. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices. 

• 
  

Fall Canning

Tim has spent the last two weekends canning.  Pickled onions, pickles, green beans, and then he made spaghetti sauce, Szechuan green beans and basil pesto which will be refrigerated and not canned.  Will post the recipes in another post.

Fall - Peak One Week Later

Fall comes so fast when it does and one week later, all our red Maples are in color.  We will get a second peak later in October but I hate to see the summer end.  However, the color is so beautiful and we spent the entire day out in the yard reading and under lap blankets but it was worth it.

Grandfather's Tool Chest

My grandfather was an engineer for a refrigeration company and his hobby was woodworking.  He made this little chest from scratch for his files, scrapers, and small hand tools.   My Uncle Rob gave it to me this spring and I removed some of the superfluous screws and attachments and cleaned it up and it will go in my home office.  It's too special to me to stay in the basement.  However, I keep all the chisels and files and hand tools that he put in the drawers because they belonged to him.  I need to clean it with  a refinishing fluid to get rid of some of the paint drips and fix the drawer handles.  He had beautiful handwriting and the labels for the drawers are in his hand.

Yard Sale Finds - Primitive Stool

I have been a yard sale and estate sale freak for years and I love when I come upon a great find.  We went to a Church yard sale on Saturday in Delhi and found some great kitchen/ baking items in the sale then we went to a garage sale and I found this primitive stool/table for $20.  Great end table for the porch or out on the deck.  Same item at West Elm or elsewhere easily over $100.  A little lemon oil and TLC and it's ready to go.

TURKEY AND SPINACH CURRY

It was a wet, grey Fall weekend and we were canning vegetables and working on wood projects in the basement but as usual Tim made an incredible meal - I am not typically fond of curry however this was absolutely delicious.  

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 to 1/2 teaspoon turmeric

1/8 teaspoon cayenne, or to taste

1 cup tomatoes, chopped (canned are fine; include their juice)

1 cup coconut milk

Salt and freshly ground pepper

1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped

2 cups leftover turkey, white or dark meat or a combination, roughly chopped

Freshly chopped cilantro for garnish.

1. Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

2. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

3. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

DIJON BRAISED BRUSSEL SPROUTS

If I had to pick only one food to eat Brussel sprouts would be one of them.  I absolutely love them.  Pizza would come second but Brussel sprouts are definitely at the top of the list.  We are always looking for new recipes for them and this was exceptional.  

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

FALL BEGINS

Despite being crazy busy this weekend - we managed a quiet late afternoon, sitting on the front porch and just looking at the leaves starting to turn, watching a gorgeous sky and walking through the garden gathering seeds and watching the remnants of the flowers bloom. Such a great afternoon.

CANNING SHELVES

So while Tim canned veggies all day yesterday, I built the shelves in the basement to store them.  We work well that way.  He cans, I store, he cooks, I eat. Nice thing about our basement - when they poured the concrete they left all these metal cleats in the walls. Now, all I have to do is attach the 2x2's to the cleats and it's really easy shelving to build.  Unlike the project two weeks ago when I had to completely rebuild all the shelving and rods in the master bedroom closet.  I had to put in 2x4 studs and shelving - it is like an ark in the closet.  Tim loves the pantry shelves in the basement  and it was so easy that it will inspire me to get more shelving up during the winter for all the tools and junk we have lying around everywhere.  With the shelving and the snowflakes - my hands were crippled.  I have to be careful, my hands are my livelihood.  As it is, doing graphics all day is enough to feel crippled.

GRILLED SCALLOPS WITH BASIL STUFFING

We are on a healthy kick and we have suddenly fallen in love with scallops.  This was so good!

INGREDIENTS:

1/2 cup fresh basil leaves
1 clove garlic, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra virgin olive oil
About 11/2 pounds large sea scallops
Lemon wedges for serving

1. Mince the basil, garlic, salt, and pepper together until very fine, almost a purée (a food processor won’t really help you much here). Mix in a small bowl or cup with 1 tablespoon of the olive oil.

2. Make a deep horizontal slit in the side of each scallop, but don’t cut all the way through. Fill each scallop with about 1/2 teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let them sit while you heat a charcoal or gas grill or the broiler until very hot and put the rack about 4 inches from the heat source.

3. Put the scallops on the grill or under the broiler (don’t pour the remaining oil over them, as it will catch fire), and grill or broil for 2 to 3 minutes per side, no more. Serve immediately, with lemon wedges.

ROASTED SWEET POTATO WITH RED PEPPER VINAIGRETTE

We love sweet potatoes and this was an absolutely delicious variation. 

INGREDIENTS:

4 large sweet potatoes
½ cup extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup red wine vinegar or sherry vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1 tablespoon grated orange zest (optional)
1/2 cup sliced scallion
1/2 cup minced fresh mint or parsley leaves
1/4 cup raisins (optional)

1. Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress.

2. Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth.

3. Toss the warm potatoes with the scallion, mint, and raisins if you’re using them. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room temperature.

RAW BEET SALAD

It was a gorgeous early fall day, almost too cool to be outside without a jacket.  I love this time of year when the leaves start to color and everything begins to wind down. I have to wind down too, so started bringing water barrels, hammock, grill table, etc..into storage for the winter. I also start to work on projects in the basement .  Tim was doing a lot of canning and I started building shelving in the basement to store the canned goods. Meanwhile, this is what Tim made for dinner.  Starting with Raw Beet Salad.

INGREDIENTS:

1 to 11/2 pounds beets, preferably small
2 large shallots
Salt and freshly ground black pepper
2 teaspoons Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 tablespoons sherry or other good strong vinegar
1 sprig fresh tarragon, minced, if available
1/4 cup chopped parsley leaves

1. Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.

2. Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

Bovina Farm Days Dinner Event Prep

The Bovina Farm Day's Event is looming.  I had a brief meeting with my co-host for the dinner to discuss the 46 snowflakes and 16 tree tabletop decorations that I have to make for the event.  She challenged me - saying that she didn't think that I could get these completed for the dinner - so the challenge is on!  46 wooden snowflakes and 16 wooden tree tabletop decorations that I have to jigsaw and spray paint and glitterize for the event. I cut out the first 8 snowflake shapes today and my right hand is crippled from the jigsaw however being the only GAY in the village (along with Tim) - it will happen!!!

Grilled Skirt Steak with Charred Red Pepper Sauce

Tim and I had a list of chores to complete but right before we were going out to dinner Saturday night - our closet collapsed.  So, Sunday we headed to Ace Hardware and bought shelving, 2'x4's, and 2'x2's and 1'x3's and assorted screws, I spent the entire day in the closet.  By end of Saturday afternoon, we had a custom closet and started moving in the clothes.  Tim and I sat out on the porch and listened to Audra Macdonald and had cocktails and started dinner.  This was an amazing new sauce we tried on skirt steak - incredible!

1 Red Bell Pepper
2/3 cup canned or fresh tomato puree
1/4 cup orange juice
2 tablespoons worcestershire sauce
2 tablespoons olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon molasses
3/4 teaspoon table salt
1 Teaspoon ground mustard
1/2 Teaspoon ground ginger
1/4 teaspoon  freshly ground black pepper
1/4 Teaspoon onion powder
1/8 Teaspoon ground  all spice

Preheat your broiler.  Place your pepper on a baking sheet and cook it under the broiler until all sides are charred, turning with tongs as needed.   Don't skimp on the charing as this skin will add a fantastic flavor dimension.  Mine took about 15 minutes.  Yours might only take 5 to 8 minutes .  Transfer pepper to a mesh sieve set over a blender jar or food processor work bowl to cool until you're able to handle it, about 15 minutes.

Tear open the pepper and remove the seeds and membranes with your fingers or a paring knife.  Add the pepper ( with it's skin) to the blender along with the remaining ingredients .   Puree mixture until as smooth as possible. Transfer mixture to a small saucepan . Simmer it gently over low heat for 15 minutes , stirring from time to time.

Ginger Cucumber Salad with Scallops

Labor Day Weekend...Yay!  Four days and probably the last long weekend for awhile.  Tim worked with his office all day unfortunately,  so I occupied my time working in the backyard trying to put four posts in the ground for an arbor that I am building.  We started our diets this week and as usual Tim is already outpacing me again.  He lost 5 pounds already and I lost 1 which I am sure is a mistake.  Every time we start our diets, we gravitate towards Mark Bittman recipes.  Love him. This was a delicious meal and so light.  Cucumbers from our garden.


1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety
1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water
2 inch piece of fresh ginger, peeled and minced or grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed or other neutral oil
1 pound sea scallops ( cut in half through their equators if very large)
1 medium to large onion, sliced
1/2 teaspoon ground turmeric
2 tablespoons sesame seeds

1. With Asian or English cucumbers ( or small garden cucumbers), slice thinly, preferably with a mandoline.  With thick cucumbers, peel, halve lengthwise , and scoop out seeds before slicing.
2. Mix vinegar, ginger, sugar and salt, and toss with cucumbers.  Let stand for 30 to 60 minutes.  (Refrigerate if marinating for more than an hour in warm weather. )
3. Just before serving, drain excess liquid if you like.  Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat.  Wait a minute, then add scallops.  Sear for about 2 minutes to a side, then remove to a plate.  Turn heat to medium, add remaining oil. onions and turmeric, if you are using it.  Cook until onion softens, about 5 minutes.
4. Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.  Stir onions into cucumbers, top with scallops, garnish with sesame seeds, and serve.