"All Hyped Up and Nowhere to Go"

I went to Cost Plus a few days ago and bought some Guittard Cappuccino Chips, not really knowing what I’d do with them, but they were on sale, so I got them along with some anchovy-stuffed olives, curry flavored potato chips, and a dust mop. Hey, do I know how to shop or what??? Cost Plus is the most RANDOM store! Lots of great stuff - where else can you buy a coconut monkey and wine glasses at the same time?

Last Thursday night I watched “30 Rock” (Thursday night is MY television night…first there’s “My Name is Earl”, then “30 Rock”, then “Scrubs”, all big favorites of mine), and it was an hilarious episode because “Kenneth the Page” had a cappuccino machine installed at his desk and he began drinking cappuccinos non-stop with predictable results…completely buzzed out, freaky, and well, I was laughing so hard, I had to change the channel briefly so I could catch my breath!

Cappuccino inspiration by Kenneth!!!

These cookies are awesome…not too sweet, very grown-up, and not recommended for coffee dunking…probably safer with milk! You don’t want to end up like Kenneth!


"Cappuccino Chip Cookies with Chocolate Espresso Frosting" –
{Subtitled, "Kenneth the Page Goes Nuts" Cookies}

Makes 36-40 cookies

Cookies:
1 cup (2 sticks) butter, softened at room temperature
¾ cup dark brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla
2 ¼ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 pkg. (12 oz) Guittard Cappuccino Chips

Frosting:
1 ½ cups semi-sweet chocolate chips
4 teaspoons shortening
3 teaspoons instant espresso powder
About 2 teaspoons hot water

1. Preheat oven to 375 degrees and line baking sheet with parchment paper.
2. In a large mixing bowl, beat together the softened butter, and both sugars. Add eggs, beating well after each egg. Stir in vanilla.
3. In another smaller mixing bowl, place the flour, soda, and salt and stir with fork to incorporate together.
4. Add flour mixture to butter/sugar/egg mixture in 2 or 3 additions, blending well.
Add the cappuccino chips and stir until well blended.
5. Bake in preheated oven until golden brown, about 8 minutes. Remove from oven, let cool slightly on baking sheet, then transfer cookies to rack to cool completely before frosting.

For Frosting:
1. In medium sized microwaveable bowl, place chocolate chips and shortening. Microwave for 10 seconds, stir, then repeat process until mixture is melted and creamy.
2. To a small bowl, add the espresso powder and hot water and stir until it’s a nice thick, syrupy consistency. Add to melted chocolate chips and stir well. Microwave for a few seconds if needed.
3. Using your favorite method (mine is a butter knife), frost the cookies with the warm frosting….it will “set up” in a few minutes.

"Wild Burros, Chicken Livers, and Broccoli Soup"

Ol' "What's-his-name" and I have been wanting to have a fun over-night trip for just the two of us since before the holidays. Schedules have been hectic, so rather than schedule yet another thing to do, we agreed that one morning we'll just wake up and do it! Something totally spontaneous! We tried many times, but it was always, "oh, I have this", or "oh, I can't get out of work", or something. So finally, yesterday, all the planets aligned, and it was that day! We knew we didn't want some elaborate trip that required a plane, too much driving, or clothes that needed to be dry-cleaned. We wanted to wear jeans, sweatshirts, take at least one good hike, and not make any reservations. Just wing it!

Seemed a little daunting, until we pulled out our trusty (and crusty) Arizona road map. We decided to go south, out of the snow and cold. But we didn't want to go near Phoenix, because we go down there all the time. So we found a road, neither one of us have been on...the Castle Hot Springs Road, northwest of Phoenix. It takes you through a remarkably beautiful desert canyon, and drives by the famous (but closed) Castle Hot Springs Resort. There was water running in the creeks (such a rarity!) and the temperture was perfect. We came upon three little wild burros, just hanging out in a wash. Wild burros are indigenous to this part of the southwest, and it's hard to find them...they are elusive little guys. They wouldn't let me get any closer than the above picture, but we spent several minutes all staring at one another. Further down the road, we took a long hike down a canyon, hopping over boulders and waterholes....just one of those perfect days that just happens out of no planning and no expectations.

We end up in Wickenburg...a fun western town west of Phoenix....and got a very reasonable room at a 61 year old Best Western. It was dated for sure, but comfortable and right in the middle of town. We had a great Mexican food dinner at a restaurant we walked to and slept like little burros tucked into our bed, tuckered out from the hike. In the morning, we tried out the very small, and very good local breakfast cafe recommended by our waitress from the night before...and "what's-his-name" had a chicken liver omelet that was really really good! I was not down with the whole idea of liver and eggs, but it was delicious. I, of course, had the truck driver's special...sausages, eggs, biscuits and gravy...I think my arteries seized up right there and then. I LOVE local diners. Especially ones that have old pictures of Roy Rogers on the wall, and waitresses named "Dot".

We drove on home and feeling still stuffed with chicken livers and about 5 pounds of gravy, I decided to make a healthy and light soup out of whatever I would find in the refrigerator...which was green onions, broccoli, and a few mushrooms. And an almost expired bottle of heavy cream (well, there goes the healthy soup idea!)...what I came up with was surprising...like finding a charming little burro in the middle of nowhere! I loved this soup! I couldn't wait to write it down and post it. The amounts might be off, but just adjust to what looks right to you. I didn't take a pic, didn't think it would be .jpg worthy! But, it's dang good!

Cream of Broccoli and Green Onion Soup with Pan Roasted Mushrooms

Serves 2, very generously

1 tablespoon butter
1 tablespoon olive oil
1 ½ cup sliced mushrooms (more or less)
3 cups of chopped broccoli (florets and peel stem)
3 cups of chicken stock (and add water to cover broccoli, if necessary)
3 green onions, chopped
1 cup heavy cream
1 tablespoon brandy
1 teaspoon fresh thyme leaves
Salt and pepper to taste

1. Heat a medium skillet over medium heat. Add the butter and olive oil and swirl pan to coat. Add mushrooms and sauté, turning once, until mushrooms are golden brown. Remove from heat.
2. Place the broccoli and chicken stock (and water if necessary) into medium-sized, heavy saucepan. Bring to boil, lower heat to simmer and cook broccoli until fork tender, about 8 minutes.
3. Using an immersion blender, or using conventional blender, add broccoli and liquid, 2/3’s of the chopped onions, and puree until smooth. Return to saucepan.
4. Place saucepan over medium heat and bring back to simmer. Add cream and brandy. Simmer for 5-7 minutes, stirring occasionally. Add mushrooms and thyme and stir. Taste and add salt and pepper as desired.
5. Ladle into deep bowls and garnish with remaining green onions.

Unplanned surprises....the very best!

"Mother's Who Think"

A few years ago, gosh, it might be as long as 8 years ago, I wrote an essay for Salon, an online magazine. I was pretty dang surprised to hear they were going to include it in a print collection of essays called, “Mother’s Who Think”. Um, right there, that title made me doubt their choice, since the essay wasn’t the epitome of “thinking”. It was entitled “How I Beat a Bull with my Three-Speed Blender”…a short “lively” true story about a rogue bull that wandered into my yard and threatened my boys.

I was just thrilled to be included in a collection of such an amazing caliber of writers, especially Anne Lamott, one of my favorite, “mothers who think”. And, the book hit the NYT best-sellers list for, oh, about 10 minutes. Woo Hoo!!!

So, because it involved a blender, (so it's kinda about food), and because I’m bashfully proud of it, I’m gonna post it here. It’s such a old book, you might find it in the library…or pick it up at Amazon for something like 54 cents! Some of the essays are too liberal for my tastes, but some are so deeply moving and truly spoken, that they will resonate with any Mom...or any woman or man, for that matter. I believe we all have maternal instincts, even the most die-hard, cigar chomping truck mechanic. He probably loves kittens.

These essays speak (except for mine, which is silly and not very deep!) about those feelings and how we deal or manifest them in our lives. Being a Mom (or a Dad, or a devoted Aunt, Uncle, or Grandparent) is scary business, deeply rewarding, often frustrating, and ultimately the biggest self-sacrifice we will ever make. It's good, I think, when we get to read someone else's ideas about these issues - for me, it's like, "oh, I'm not the ONLY one who feels that way"!

So read the book for THOSE essays, especially Anne Lamott's.

BTW...I STILL have that blender!

Traitor!!!!

So…my husband (whom I’ll call “what’s-his-name”) has been bugging me to make Beef Stroganoff. I’ve never been a fan of this particular dish since my Mom’s version, normally a great cook, was a horrendous mess of canned soup, hamburger, and low-fat sour cream that made me gag. So I’ve never made it. But “what’s-his-name” has an affinity for meat and gravy type dishes, so I relented. After looking through my cookbooks and websites, I found a recipe that sounded terrific – it had cream cheese as an ingredient! And it had great reviews! How could I go wrong? And in a crock-pot! Perfect!

Here’s what happened:

Me: “So, do you like it?”

"What’s-His-Name": (after a long silence) “This tastes like crap”

After that eloquently put food review, I threw the whole mess out for the coyotes to eat.

Hamburger helper for you, “what’s-your-name”!!!!! And get crackin’ on those dishes!

Contesting

Disclaimer - I am totally an amateur cook. But I really love entering cooking and recipe contests – it’s been something I have been doing a little less than a year. I won my first one with a Better Homes and Garden contest, and immediately went bonkers. I think my fervor for this “hobby” is a combo of figuring out what the sponsor is looking for, coming up with something unique and good enough to win, and the anticipation of waiting to see what will happen. And, of course, tearing up my pantry and kitchen and driving my family nuts is pretty enjoyable too. I’m the type of crazy person who loves getting ready for the trip more than going on it! I was the little girl who would get so excited waiting for Christmas that when the day finally came, I’d puke all over the place and fall asleep. The anticipation is DELICIOUS! That phone call! That certified letter! The cook-off with the television cameras! Yowsa…it’s so MUCH FUN!!!!

The prizes given in these contests are varied…some give really big cash (think of the $1,000,000 payout from the Pillsbury Bake-off!), and most are smaller cash prizes, appliances, trips, cookbooks, cooking lessons, and all manner of things. And I love it, (no, I mean this, I’m not being sappy) when someone I know wins too.
I have met some fantastic people (virtually and real) who love this as much as I do. Truly amazingly talented people with big hearts and big ideas. I mean, there are some people I know who would SCHOOL Rachel Ray! Not to take anything from RR…I mean, kudos to her for figuring out what works on TV, and working hard to make it a success. I even have lightened up my opinion of Sandra Lee. The girl has worked it. We may disguise our envy with disdain for their methods, but you gotta hand it to them. Anyway, I digress.

My point is that I wanted to share these thoughts about contesting. And that you poor readers will have to endure my ramblings about contests, losses and wins, and all manner of hand-wringing. I did just get notification that I won a nice contest yesterday, but I can't post what it is until I sign all the legal stuff…I mean, they might find out about that time in 1982, in Mexico…..um, involving a box of shrimp, a taxi, and tequila. Probably won’t disqualify me, but…..

Stay tuned!

"Everybody Loves Soup"

It’s going to snow tonight and tomorrow, so it’s time for my Kale, Kielbasa, and Cheese Tortellini Soup. When the weather looks cold and blustery, and I’m looking forward to nothing more strenuous than watching “Everybody Loves Raymond” re-runs, I know I’ll be pulling this soup together. I believe it’s the first soup (or anything for that matter) the kids actually ate with “green stuff” floating around. That was quite an achievement. Simple, hearty and ready to serve in about 30 minutes. Crusty sourdough bread and a glass of Seghesio 2005 Sangiovese, Alexander Valley. Time to watch Marie tell Deborah she can’t cook!

Kale, Kielbasa, and Cheese Tortellini Soup

Serves 4, with lots of leftovers for the next day, or 6 and it’ll be gone!

2 tablespoons olive oil
6 cloves of garlic, sliced thin
1 large onion, chopped
4 or 5 stalks of celery, with leaves, chopped
1 tablespoon fresh thyme leaves
A pinch of dried red pepper
Freshly ground black pepper
½ package (7oz) of Polish Beef Kielbasa, chopped
1 package (32 oz) chicken broth
1 bunch kale, leaves stripped from rib and roughly torn into pieces (about 6 cups)
1 package (9 oz) cheese tortellini
Freshly grated Parmesan cheese

1. In a large stockpot, heat the olive oil over medium high heat. Add the garlic, onion, celery, thyme, red pepper, black pepper to taste, and the Kielbasa. Sauté, stirring occasionally until vegetables are softened and sausage is beginning to brown.
2. Add the chicken broth and 4 cups of water. Bring to boil.
3. Add the kale and stir. Lower heat and let simmer for about 10-15 minutes.
4. Turn heat to boil, add the tortellini and cook for 4-5 minutes or until tortellini is tender
5. Ladle into deep, shallow bowls and sprinkle with the grated Parmesan cheese.

I LIKE Lileks!!!

If you haven’t had the opportunity to read James Lileks, you are in for an extraordinary treat. Possibly the funniest, wittiest writer on food and culture (well, Amy Sedaris is right up there, but she is not for the faint of heart, for sure!). His “Gallery of Regrettable Food” is a hoot! If you grew up eating "back of the box" recipes and being told children were starving in China, so you better eat that boiled broccoli, you'll like Lileks.

I urge you to bookmark his site and check his various and prolific writing, both on his site and elsewhere.

Chicken Therapy

Here’s a nifty recipe for those boring chicken fillets that just beg to be beaten. Pounding the living daylights out of a piece of chicken has saved my husband numerous times.

The recipe is (like most of mine) easy to tinker with, using what you have rather than what you have to go to the store for. Safeway at 4:30 pm? I think not. I imagine most of us have rolled up a chicken part over some kind of stuffing, but I thought I’d share one of our favorites. I’ve made notes on substitutions you may want to consider.

Florentine Chicken Roll Ups

Serves 4 (but easily doubled)

4 boneless, skinless chicken fillets
4-8 slices of good smoked ham or prosciutto (depending on what you like and how big and thick the slices are)
4 oz plain goat cheese
1 cup finely shredded spinach leaves
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon black pepper
Salt and pepper to taste
About 2 tablespoons extra virgin olive oil

1. Preheat oven to 350 degrees.
1. Place a fillet between two plastic storage bags (I use quart sized Ziplocs) and pound them with a meat mallet until the fillets are about ¼ inch thick, being careful not to tear the meat. Repeat with all fillets, carefully peeling plastic from each fillet and reusing again. Place fillets on work surface to proceed.
2. Arrange slices of ham or prosciutto on top of each fillet to your liking.
3. In a small bowl, combine the goat cheese, oregano, basil, and pepper. Spread equally over the tops of the ham/prosciutto slices.
4. Starting with the widest end, roll each fillet up, like a crescent roll, and secure with a toothpick.
5. Line a baking sheet or pan with foil. Brush 1 tablespoon of the olive oil over the foil.
Arrange the chicken rolls on the sheet or pan and drizzle with the remaining oil. Salt and pepper the rolls. Bake for 30-40 minutes or until chicken is no longer pink in thickest part of biggest roll.

Notes: Once I used marscapone cheese instead of goat cheese. And one picky kid (you KNOW who you are...Evan) refused to eat goat cheese because it smelled like “gym socks”. So, I used a combo of mozzarella and cream cheese. Pretty good! And definitely use fresh herbs if you have them handy….I’d double the amount, if using fresh. And a very successful substitution for the spinach was arugula! This is lovely served with rice and a simple salad.