Salted Peanut Cookies

I am way behind on getting my holiday baking done.  Largely, I think, it has a lot to do with caring for more people than usual, all of whom are situated in different parts of town.  The running back and forth is starting to get to me.  Such exhaustion calls for fortification!  This season I’ve been seeing a recipe for Salted Peanut Cookies making the rounds.  I first had these in the seventies and, honestly, haven’t thought of them since, but there was just something about the combination of chocolate and peanuts that appealed, so I baked up a batch and sunk my teeth into one.  Salted Peanut Cookies, I’ve missed you!

Salted Peanut Cookies

1/2 cup margarine - (1 stick)

1/2 cup butter - (1 stick)

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

2 1/2 cups flour

1 tsp. baking soda

1-1/2 cups chocolate chips

1 cup salted peanuts

Preheat the oven to 375 degrees.

Cream the margarine and butter with the brown and granulated sugars. Add the eggs and vanilla and beat until fluffy.

In a separate bowl, combine the flour, baking soda and salt and add to the creamed mixture. Stir in the chocolate chips and peanuts.

Drop rounded spoonfuls of batter 2 inches apart onto a baking sheet. Bake the cookies until they're pale golden brown, 12 to 14 minutes.

Makes about 48 cookies.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday
Sugar and Spice

Freezing Soup for Gifting

Today I’m giving you a peek into my freezer (and yes it does need defrosting) to show you how planning ahead can come in very handy during holiday time.  Anytime I make soup, I pour about half of it into glass jars (leaving 1” head space to avoid cracking during the freezing process), and attach labels indicating the name of the soup, the ingredients (for people who have allergies or simply don’t like one of the ingredients), along with a suggested “use by” date.  This way I always have something handy to “grab and go” when meeting a friend for lunch, or attending an impromptu gathering.

The labels are made with my handy dandy little Dymo LabelWriter 400, and I have to say that I love that thing.  They are high quality, always clear and easy to read, and manage to stick to just about anything.

Regarding the ingredient list, I can’t stress this enough.  I gave my dad a jar of Turkey Dinner Chowder.  I had no idea, really, that he only liked turkey in sliced-with-gravy-and-a-side-of-mashed-potatoes form.  When he returned the empty container to me and I asked how he liked it, he hesitated.  The conversation went something like this:

ME: Did you enjoy the soup?

DAD:  Well (hesitating), it was edible, but I wouldn’t order it out.

ME: Gee, dad, high praise, indeed!

DAD:  I knew I wasn’t phrasing that quite right.  What I meant to say was that I don’t like fowl soup.

ME:  Who does, dad, who does?

DAD: (Pretty flustered for a Yale man) I meant that I don’t like chicken soup or turkey soup, or chicken or turkey in any form other than it’s meant to be, sliced on a plate with potatoes.

ME: Noted.

This post is linked to:

Tutorial Tips & Tidbits

Rosemary for Christmas

Here’s a quick holiday decorating tip that will liven up your table, add a touch of festiveness to the buffet, and is perfectly usable when the holidays are over and you’re struggling to find a place to store everything.  Head to Lowe’s and get yourself a little rosemary plant that has been conically shaped to resemble a Christmas tree.  Pick up a package of bows from Michael’s that are now drastically reduced to such an extent that you’ll be paying under a dollar for a set of 12, grab some red berries from off of your wreath, out of your yard (or the neighbor’s yard under cover of darkness – unless, of course, you have a very vigilant Neighborhood Watch), and add a small string of LED lights.  You will have a lovely little living tree that smells wonderful, and its portability will brighten any dark corner in your house.  After the holidays, keep it in a very sunny spot and water it weekly.  With any luck you’ll have a wonderful herb plant to sink into your garden come spring where you will be rewarded again and again with fresh rosemary whenever you need it.  How cute is this?

This post is linked to:

Seasonal Sunday

Tutorial Tips & Tidbits

Cute Little New Potatoes Browned in Butter

If you saw yesterday’s post, then you probably spotted these little potatoes lurking in the background.  This is one of my favorite ways to make potatoes because they are crispy on the outside and creamy and tender on the inside.  The small size makes them very appealing when piled on a plate, and they are fun for kids to eat.  Making them is a breeze.  I usually make up an entire bag and then cube the leftovers to use for making cottage fried potatoes for brunch the next morning.  These have been gracing the family table ever since I was a kid.  We just call them...

 Cute Little New Potatoes Browned in Butter

1 package Melissa’s baby red potatoes

2 tablespoons good olive oil

2 tablespoons butter

Fill a large saucepan with water to within 2-1/2 inches of the top and place over medium high heat.  While bringing this to a boil, wash and scrub the potatoes to rid them of any bumps.  When water comes to a boil, add the potatoes all at once, return to the boil, and boil furiously for 20-25 minutes, testing for doneness with a sharp-tined fork (I use a pickle fork).  When the fork slides easily into the flesh and some of the skins have split open, remove from heat, pour into a sieve or colander to drain, and wipe out pan.

Allow potatoes to cool somewhat and then carefully remove the skins.  They should be able to be easily removed by sliding them or peeling them off with your fingers (hence the importance of allowing them to cool).  When all of the potatoes have been removed of their skins, return to the pan to medium heat and add the oil and butter.  Allow butter to melt and the mixture to begin to sizzle.  Dump potatoes into the pan and allow to cook for a while.  Then shake the pan, turning the potatoes with a fork occasionally, to allow browning on all sides.  When they have reached a golden brown crispiness, remove from pan to a warmed serving plate and serve immediately.

 This post is linked to:

Wow Us Wednesday

Foodie Friday

  

Haricots Verts with Bacon and Chestnuts

Searching for a sensational and succulent side dish?  I have just the one, and it’s easy too.  I’ve gone a bit ga-ga over chestnuts lately, so am always looking for new ways in which to use them.   I spotted this recipe on epicurious.com and decided to give it a try.  Am I ever glad that I did, it is so delicious, and rather elegant at the same time. The haricots vert can be cleaned and trimmed the day prior and chilled in a sealable bag lined with paper towels, making it a great make ahead dish.  My guess is that you can cook the bacon ahead and save a tablespoon or so of the bacon grease and assemble things in a flash at a moment’s notice.  Recipes like this make me long for the drop-in guest.

Haricots Verts with Bacon and Chestnuts

1 1/2 pounds haricots verts or other thin green beans, trimmed 
4 bacon slices
1 tablespoon unsalted butter
1 cup Melissa's whole peeled and cooked chestnuts, coarsely crumbled

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

 
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet*, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes. 

*This was way too much bacon fat for me, so I poured about half of it off to save for another use.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Soup at Panera

Is there anything more comforting than a steaming bowl of chicken noodle soup?  I can't think of any other food that says "mom" more than this does.

As you all well know, I love soup, I make a lot of soup, and I consume a lot of soup because (with the possible exception of a chocolate chip cookie), nothing says comfort like a steaming bowl of soup.  It can chill you on a hot day, calm you on a stressed day, warm you on a cold day, and a hearty dose of chicken soup has been known to cure ills.  Unfortunately I don’t always get a chance to make a nice pot of soup, which is where Panera comes in.  A veritable port in a literal storm, Panera came to my rescue after a frantic day of shopping when I was desperate for wholesome, delicious fortification.

The beefy, rich onion soup is one of my favorites.  The croutons, made with a variety of their own tasty breads, are an excellent addition, and something that I'm going to try in my own French Onion Soup, replacing the baguette.

It’s always nice to go to Panera with friends who don’t mind if you take a small (okay, rather large, if you must know) tasting of their soup, or at least don’t complain when you do.  How else can I try all of their offerings on the same day, other than getting a carryout (something I often do)?  It should pain me to say that the soup at Panera is as good as the soup that I make at home –  I like to consider myself the soup queen – but instead I simply appease myself with the comfort that if I’m too tired to make my own soup, Panera is there to pick up the slack.  Sitting by the fire (yes, my Panera has a fireplace), sipping a hot bowl of soup – from an edible bread bowl, no less – provides strength and stamina on even the most difficult days.  So, during this particularly stressful time of the year, allow me to encourage you to stop in and have some (as well as a sandwich, salad, and mocha latte), and then please your family as well by grabbing a bag of freshly made bagels or pastries on your way out.

On the chance that you are unfamiliar with their offerings, here is what awaits you (on the designated days) when you walk in the door.  I dare you to pick a favorite.

French Onion

Sliced onion sautéed in sweet butter and seasonings, gently simmered in a light beef broth with essence of tomato, topped with our homemade croutons and Asiago-Parmesan cheese. Served daily.

Broccoli Cheddar

Chopped broccoli, shredded carrot and select seasonings simmered in a velvety smooth cheese sauce. Served daily.

Low-Fat Vegetarian Black Bean

Plump black beans simmered in a spicy vegetarian broth with onion, red bell pepper, garlic and cumin. Served: Sunday, Tuesday, Thursday, Saturday

Baked Potato

Home-style cuts of russet potato simmered with select seasonings and smoked bacon in a rich cream sauce flavored with spring onion and snipped chives. Served Monday & Wednesday.

New England Clam Chowder

Chopped sea clams, diced potato, celery, onion& traditional seasonings, simmered in a rich, creamy broth. Served Friday.

Low-Fat All-Natural Chicken Noodle

Fresh vegetables and tender all-white chicken breast simmered in a delicately seasoned chicken broth with traditional egg noodles. Served daily.

Vegetarian Creamy Tomato

Vine-ripened pear tomatoes pureed with fresh cream for a velvety smooth flavor accentuated by hints of red pepper & oregano, topped with our Asiago croutons. Served daily.

Cream of Chicken & Wild Rice

Long grain and wild rice, celery, onion, carrot and diced chicken simmered in chicken broth embellished with cream and select herbs. Served Saturday, Sunday, Tuesday & Thursday.

Low-Fat Vegetarian Garden Vegetable with Pesto

A low-fat vegetarian soup with diced tomatoes, sliced zucchini, yellow beans, fresh Swiss chard, cauliflower, bell peppers and pearled barley in a tomato broth. Garnished with a dollop of nut-free basil pesto. Served Monday, Wednesday, Friday. 

Now the disclaimer – Yes, I was compensated for writing this post by the DailyBuzz Food Tastemaker program, but you know what, it wouldn’t have mattered.  I’ve been going to Panera since the day it opened its doors.  It used to be the favorite gathering place for us harried mothers after dropping our kids off at preschool.  We’d sip coffee and nibble pastries while commiserating on the fact that some of us had yet to comb our hair, brush our teeth, and one of us (I won’t say who) was still wearing her bedroom slippers.  It has the feel of a neighborhood gathering place and never disappoints.

Photos by Pattie Tierney and Christopher Brunner

This post is linked to:
Mosaic Monday

Found it in the Fridge Frittata

I was left with an oddball assortment of ingredients after yesterday’s Mushroom Brie Soup, so I decided to use them up and rid the various bins of other small bits by making a Frittata.  A frittata is a very quick and easy dish to prepare.  Essentially it’s a baked omelet -- the filling is really up to you -- but I find the secret to a really great frittata is topping it with lots of creamy cheese.

Found it in the Fridge Frittata

3 tablespoons extra-virgin olive oil 
8 ounces of button and Portobello mushrooms (any combination),

 thinly sliced 
1 medium fresh poblano chile, stemmed, seeded, 

thinly sliced into strips
1 medium leek, thinly sliced

½ large zucchini, thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs 
1/8 teaspoon ground cumin (optional)
4 ounces Brie cheese, rind removed, cubed.

Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add leeks and zucchini, season with salt and pepper, and sauté an additional 3-5 minutes. 

Whisk eggs and cumin in a medium bowl. Season to taste with salt and pepper. Pour eggs evenly over vegetable mixture and, using a heatproof spatula, carefully disperse ingredients to cover the bottom of the pan. Sprinkle Brie over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and bake until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes. 

Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

This post is linked to:

Wow Us Wednesday