Twelfth Night Cookie

About 8 years ago I took a couples cooking class at I.C.E. in NYC and we made a Twelfth Night Cake, which our instructor told us was the early cousin to our current day Fruitcake. This cake was not the "brick" like cake which I and many others dread has the holidays get near, it was light and delightful, all be it very labor intensive.  So embarked to try to make a Cookie version of the Twelfth Night Cake, and after years interesting results I am now prepared to post;

Here is my Twelfth Night Cookie

Ingredients

The Fruits - Diced

1/3 cup of candied Citron

1/3 cup of candied Pineapples

1/3 cup of candied Cherries

1/3 cup of candied Citrus Peels

1/3 cup dried Calimyrna Figs

1/3 cup of Medjool Dates

1/3 cup of dark Raisins

1/3 cup of Golden Raisins

1/4 cup of Dry Sherry

1/4 cup Honey

2 2/3 cups of all purpose unbleached Flour

1/2 cup raw Sugar

1/3 cup Brown Sugar

2 sticks unsalted butter

1 Extra Large Egg (or 2 medium size)

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Mace

1/8 teaspoon ground Ginger

Pinch of Vanilla Salt

1 cup chopped Pecans

Night Before

Place all the diced fruits with the Sherry and Honey in a large bowl, toss to coat, cover with plastic wrap and let stand at room temp overnight.

Next day

Cream together butter, sugar, salt and spices. 

Next add Egg and blend together.

With the mixer on a low speed, slowly add the flour, followed by the fruit including any liquid left in bowl. Once the fruit is incorporated turn off mixer,  now hand mix in the nuts.

Divide dough into two to three logs, you want about 1 1/2 inches thick, roll in parchment and chill for at least 3 hours or until firm.

Preheat oven to 350 degrees

Line cookie sheets with parchment.

Cut logs into about 1/2 inch slices.

Bake for about 15 to 20 minutes, until Golden 

Enjoy Cooking 

Sausage, Peppers & Onions

This recipe has evolved over the past few years and I think its ready to post.

Ingredients

6 to 10 Italian Sausage

4 large Italian Grilling Peppers

2 medium Onions

1 6oz can of Tomato Paste

1 cup of homemade Chicken Stock

1 cup Madeira

Avocado Oil

1 1/2 Tablespoons of Smoked Paprika

1 1/2 Tablespoons of ground Cumin

1/4 teaspoon Red Pepper Flakes

Hand full of Fresh Italian Parsley, chopped

3 sprigs of Fresh Oregano

Smoked Salt and Pepper to Taste

Coat a large skillet with Avocado Oil and place on medium high heat.

When the skillet is at ready, place Sausage in the skillet and sear until deep brown on all sides.

While Sausage is grilling chop the Onions and Peppers

Once all Sausages are seared transfer to a plate and add Onions and Peppers to skillet and cook until soft.

Next add dried Spices, Salt and Pepper, and Tomato Paste and stir until the paste has melted and coated the Onions and Peppers

Now add the liquids to the skillet and bring to a boil, then reduce to a simmer.

Once the Sausage have cooled enough to handle, cut into 1 inch slices, then add to the skillet along with the Oregano Sprigs.

Simmer, uncovered, for about 25 minutes: you want the sauce to reduce by half and is nice and thick.  Remove Oregano Sprigs and add Parsley, serve on toasted Italian bread.

Enjoy Cooking

Soy Glazed Chicken

This a pretty easy recipe but packs great flavor.

Ingredients

8 bone in, skin on, Chicken Thighs

2 cups homemade Chicken Stock

2/3 cup Raw Sugar

1/2 cup Rice Vinegar

1/2 cup reduced sodium Soy Sauce

1/4 Pickled Ginger

4 tablespoon diced Garlic

1 tablespoon dried Chives & Parsley

Avocado Oil

Salt and Pepper to taste

In large skillet over medium high heat, Drizzle enough oil to coat bottom of pan.

Next, in two batches, place Chicken thigh, skin side down, until golden brown and the skin is crispy.  Note: you are only cooking the one side.

Once all the thighs are cooked, and the chicken is transfer to a plate. 

Whisk together the Soy Sauce and Vinegar before going to the next step.

Pour off most of the fat from the skillet.

Replace skillet to the heat, medium high, and add sugar. stirring in until it dissolves and becomes a golden syrup. 

Slowly add, whisking as you are adding, the Soy Vinegar mixture to sugar. The sugar might seizes as the liquids hit the skillet, but just whisk until it most of it redissolves. Now whisk in the Chicken Stock and whisk until liquids are smooth.

Now add the Ginger and Garlic to the Skillet and stir.

Time now for the Chickens return to the skillet: Place skin side up.  Raise the heat to high, once the sauce is begins to boiling, reduce the heat to a gentle simmer, partially cover (tilt the lid enough so the steam can escape) and cook for 25 minutes.

After the 25 minutes transfer Chicken to serving plate.

Bring the sauce in the skillet to a boil and reduce until thick.  Just when the sauce clings and coats the spoon.

Pour Sauce over Chicken and garnish with Chives and Parsley.

Enjoy Cooking

Sweet Green Curry Potatoes

I came up with last night to go with Soy Glazed Chicken.

Ingredients

10 to 12 medium size Red Potatoes

1 stick unsalted Butter

1 medium Onion

3 Tablespoons of Thai Green Curry Paste

1/2 cup of Sweet Chili Sauce

1 Tablespoon dried Sumac 

Salt and Pepper to Taste

Preheat oven to 350 degrees

Cube Potatoes with skin on

Cut Onion into strips

Place in a bowl and season with Salt and Pepper

Melt Butter, add to it the Sumac, Curry & Sweet Chili Sauce, whisk to combine.

Pour over Potatoes and Onions, Toss to coat.

Place mixture in baking dish, cover with foil and bake for about 45 minutes or until Potatoes are soft. Toss Potatoes at least twice during the baking process.

Remove foil and bake for an additional 10 minutes.

Let cool about 5 minutes before serving

Enjoy Cooking

Tuna Fish Salad Sandwich

This mourning a received an interesting request for a Tuna Fish Salad Sandwich recipe.  At first I was like "Hmm?" but then I though why not, so here is my take on it.

Ingredients

1 medium Onion, diced

1 medium Bell Pepper, diced

1 hand full of fresh Italian Parsley, chopped

1 spring of fresh Oregano, diced

3 7oz cans of solid light Tuna in Olive Oil, drained

1/2 cup Olive Oil Mayo

3 tablespoons of Dijon Mustard

1 tablespoon of Balsamic Vinegar

1 teaspoon ground Cumin

1 teaspoon Smoked Mild Paprika

1/4 teaspoon ground Turmeric

Pinch of ground Ancho Chile Pepper

Elder wood Smoked Salt and Pepper to taste

Dice Bell Pepper and Onion

Add it to the a bowl with the mustard, vinegar, herbs and spices: toss to coat

Next add the Tuna to the mixture and combine

I love the above brand of Tuna, which you can get at Costco, but any Tuna will be fine

Now add the mayo and stir to combine.  The mixture will have a red tone to it do to the Paprika

Serve on a nice Artisan Bread.

Note: Most of my "Sandwich Salads" start the same way: Onions, Peppers, Dijon, Vinegars and Spices that are list above, so play around and add different proteins instead of the Tuna, 

Enjoy Cooking 

Cream of Asparagus Soup

I was going through the freezer today, when i came across several bags of asparagus ends: during the year instead of throwing out the ends of the asparagus, I save them to make soup. Well actually I have entire freezer full of bones, veggie ends, apple cores, etc.

This soup calls for homemade Chicken stock, which is really easy to make, and its all from things most people throw out. You will need a few chicken carcasses, celery ends, carrot ends, onions and parsley stalks.  I will post a bit later my stock recipes, all from throw away ingredients; now back to the soup.

If you like a garnish of asparagus tips for the soup you will need a few fresh spears.

Above are some of the frozen asparagus from the freezer.

Ingredients

2 pounds of Asparagus, cut into inch pieces

1 large onion

1 medium Italian Pepper

a hand full of fresh Italian Parsley, diced

3 table spoons of butter, unsalted

5 cups of homemade Chicken Broth

1 cup dry white wine

1 cup of half and half

Vanilla Salt and Pepper to taste

Place a large sauce pan over medium heat, add butter to pan to melt.

Next rough cop the onion and pepper and add to pan.  Cook until soft.

Add the asparagus stalks to pan and cook for about 5 minutes. 

Add Chicken Stock and Wine, bring to a boil then reduce and simmer for about 20 minutes until tender.

While the soup is simmering; if you are using the tips of a garnish, place a small pot of water on high heat.  Once the water is boiling, add tips and boil until tender, about 2 minutes.  Remove and place in cold water until serving.

In small batches, puree soup until smooth, then return to pan.  Now add the half & half and parsley, stir to combine. Warm soup until just about to boil.  Taste, add salt and pepper as needed.  Remove from heat, plate, add the asparagus tips to the bowls and serve.

I have a few times also served with a lemon wedge.  

Enjoy Cooking 

Roasted Brussels Sprouts

Roasted Brussels Sprouts: this recipe usually converts people from disliking them to loving them 

and its really simple.

Ingredients

Preheat oven to 375 degrees

One stalk of Brussels Sprouts ( for some reason they are much cheaper in the stalk)

4 to 5 tablespoons Olive Oil

3 tablespoons of minced Garlic

1 Shallot minced (optional)

1 tablespoon Maple Flakes

1 to 2 tablespoon Maple Syrup

Salt and Pepper to Taste 

Remove sprouts from stalk: its really easy, just bend them back from the top down. 

Keep the stalk: i cut it cup and freeze it to use in stocks.

Cut Brussels Sprouts in half, place in a bowl with Olive Oil, Garlic, Shallot (if using),

Salt and Pepper :  toss to combine

I usually let the mixture sit for at least an hour, tossing it a few times during that time

Next place in a bake dish and sprinkle the Maple Flakes on top. 

I use Tonewood out of Vermont, go to 

www.tonewoodmaple.com

To order them online or find a location near you to buy them.

I like Tonewood since its just Maple Syrup, some other flakes have added un-natural things ...

Place Brussels Spouts in the oven and roast for about an hour, tossing them a few times during that time, 10 minutes before they are done, drizzle the Maple Syrup on them and place back in the oven.

Enjoy Cooking