Double Chocolate and Mint Cookies

In Butter, Chefs, Chocolate, Cookies - Bars, Eggs, Mint, Recipe, Snacks
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  9 cookies - Blog 3786

 

Alas we have come to the third and final cookie I made for this year's holiday swap, and I'll have you know that this one was the clear winner among all voters under the age of 20 in my giving universe.  My original plan was to make a peanut butter filled version of Thomas Keller's TKO's (his version of an oreo) as the 3rd cookie in my trio, but when I saw these little monsters posted by my friend, Sally, on her terrific food blog Bewitching Kitchen.  One look at her post and  I knew that these would be a hands-down winner with the kids, while also being a bit more holiday-ish in feel.  In addition, I figured they'd survive shipping better than the relatively fragile TKO sandwich cookie.

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Apricot Rugelach

In Butter, Cheese, Cookbooks, Cookies - Bars, Dessert, Fruit, Nuts, Recipe
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  Rugelach tight - Blog 3779

 

Today I present to you MY second favorite cookie of the three I made this year to satisfy the requirements of our family holiday cookie swap.  I emphasise the MY in the prior sentence, because by most accounts the cookie I will be sharing next, a mint-chocolate offering, was the runaway winner of the popularity contest this year; but as I've stated here before, my being one of the very few folks on the planet not enamored of the combo of chocolate and mint, those cookies fell to a distant third place in my personal ranking of this year's cookies.

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Pistachio Shortbread Cookies

In Butter, Chefs, Cookbooks, Cookies - Bars, Nuts, Recipe
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  Dozen cookies 2 - Blog 3777

 

It's time once again to share some of the sweet holiday treats that I baked up for what is now our 3rd Annual Dunn Sibling Holiday Cookie Swap.  Per my brother's recommendation a couple years back, he and I and our sister (along with a few other select invitees) have exchanged holiday cookies to commemorate the season now that we've all reached the point in our lives where we need absolutely NOTHING in the way of traditional Christmas gifts, and our kids, poor deprived things, have so much that they can no longer even generate a Christmas wish list, let alone come up with a request for things they may actually need.

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Sugar Pumpkin Soup with Curry and Orange

In Cilantro, Cream, Curry, Main Course, Onion, Parsley, Pumpkin, Recipe, Soup & Stew, Vegetarian
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Whole bowl - Blog 3770

 

For the first year in a VERY long time, I didn't carve a Jack-O-Lantern at Halloween this year.  Given that my kids are finally all old enough that they've outgrown "trick or treating", and that I live in such a low-density neighborhood that we are NEVER even a blip on the radar screen of the young ghosts and princesses out looking to score candy, I was finally able to let the "holiday"  (can you tell I've never really been a fan?) slip by  practically unnoticed. 

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Bittersweet Chocolate Truffles

In Butter, Candy, Chocolate, Cream
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Whole truffles - Blog 3768

 

Not to sound like too much of a snob, but THIS is what chocolate truffles should look like.

Not that I really have anything against the perfectly round and smooth confections that most commercial chocolatiers (even very high-end ones) sell as truffles, as many of them can be quite excellent.

But for me, truffles should look like the gnarly little fungi that inspired their name, and not something so perfectly formed that they look like they were machine made.  There....I'll step down off of my soapbox now.

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Spicy Cheddar Shortbread Cookies

In Butter, Cheddar, Cheese, Cookies - Bars, Eggs, Recipe
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Stacked shortbreads - Blog 3766

 

I came across this recipe from Mark Bittman while searching my files for a little nibble to keep on-hand for visitors over the Thanksgiving holiday.  These are super easy to make and addictively tasty....like Cheez-its on steroids.

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Happy Thanksgiving!

In Carrot, Chard, Cream, Fennel, Kale, Main Course, Pea, Recipe, Sweet Potato, Turkey
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Blog 1143

 

Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving!  Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.

Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed.  I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.

This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers.  Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.

Cheers - Steve

 

Turkey Pot Pie-less

by: Steve Dunn

(Print Friendly Version)

 

Ingredients:

  • 1/2 fennel bulb, cored and diced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 4 cups, chard, spinach or kale, stemmed and chopped
  • 1 cup peas
  • 3 sun dried (or oven roasted) tomatoes, minced
  • 6 tablespoons butter
  • 8 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream (optional)
  • 1 cup plain greek yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon finely mined tarragon
  • 2 teaspoon finely minced thyme
  • 5-6 cups diced, cooked turkey
  • 6 pre-made (or scratch made) buttermilk biscuits

 

Method:

  1. Heat the oven to 400℉.  Toss the fennel, carrots and sweet potato in a bowl with a little EVOO and some salt and pepper.  Pour out onto a rimmed baking sheet and roast in the oven until nicely caramelized and tender, about 25-35 minutes.  Stir once about halfway through cooking.  Remove from the oven and reserve.
  2. Put a large pot of salted water on and bring to a boil.  Set up a large bowl full of ice water.  Add the chard or kale and blanch for 2-3 minutes.  Remove the greens from the pot and plunge them into the ice bath.  Let sit until completely cooled, then remove with your hands, squeeze out any residual water and reserve.
  3. Rinse out the blanching pot then put it back over a medium flame.  Add the butter, and when it has melted add in the flour and whisk continuously until it has browned slightly.  Add the chicken stock and wine and cook, whisking occasionally until it has thickened to a sauce consistency.
  4. Whisk in the yogurt and dijon, then add the roasted vegetables, the turkey, peas, minced tomato, chard, and the herbs.  Cook until heated through, then lower the heat and add the cream (if using).  Check for seasoning and adjust as necessary.  Pull from the heat and cover to keep warm.
  5. Split each biscuit, coat the cut surface with butter, then toast (butter side down) in a skillet set over medium-low heat until nicely browned.  Remove each biscuit to a plate, cover the bottom of each biscuit with a helping of the chicken mixture, top with the other half of the biscuit and serve.

Serves 6

 

Pecan Pie Brownies

In Butter, Chocolate, Cookbooks, Cookies - Bars, Dessert, Eggs, Nuts, Pecan, Recipe
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Three tall - Blog 3763

 

My oldest "baby", Hayden,  just turned 22 and as he wasn't home for a traditional birthday celebration with cake this year, I decided to bake him a batch of these amazing brownies to enjoy when he returned from college for Thanksgiving.  They are a slight twist on an Alice Medrich recipe from her fab book, Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate .  

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Icelandic Dark Rye Bread

In Bread, Breakfast / Brunch, Buttermilk, Recipe, Whole-Grain
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Sliced bread tight - Blog 3763
 

I was so happy to come across this recipe the other day in the latest issue of Saveur Magazine, not just because it looked like a delicious holiday season treat, but also because it allowed me to put some rarely used pantry items of mine to good use.  It turns out that I had everything I needed to make this simple (though not quick) bread, including rye flour and Lyle's Golden Syrup on-hand.  The syrup was left-over from making Anzac Biscuits with the boys some months ago, but for the life of me I can't tell you why I had not one, but TWO bags of rye flour in my pantry.

I do sometimes wonder where all this stuff comes from.... a pantry fairy perhaps?

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Meatball and Mozzarella Tartine

In Basil, Beef, Bread, Cheese, Main Course, Sandwich
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Finished tartine - Blog 3760

 

Tartines are open faced sandwiches that are found widely throughout France and are one of the things I miss most about living there.  While this is clearly not a very French take on a tartine, it remains true to the soul of the concept in that is a "sandwich" that you eat with a knife and fork.

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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