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. 

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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.