Chewy Molasses Cookies

Chewy Ginger Molasses Cookies Ginger Molasses Cookies
These cookies are like the feeling you get when you step out into a sunbeam with your bare feet and feel the warmth coming off the floor. You were previously a little cold and uncomfortable and now you’re warm and happy.  All that, my friends, in a cookie.  I made these a couple weeks ago when friends were coming to visit.  Paired with coffee and with the help of a red headed jabber-mouth, we had a very lovely afternoon together.  And because there was company, the redhead got three cookies before lunch.  So interesting how she didn’t want to eat her lunch that day…

There will be two original ideas from these cookies coming to you in time for Valentine’s Day.  The base recipe is from The New Best Recipe cookbook and like everything in that cookbook, it’s flawless.  Enjoy and make sure you have a friend over to help you enjoy them.

Ginger Cookies

Chewy Molasses Cookies

11 1/4 ounces (2 1/4 cups) all purpose flour (use Gold Medal – it has lower protein than most which will make a softer cookie)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 1/2 sticks butter, softened (12 tablespoons)
1/3 cup (2 1/3 ounces) dark brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla
1/2 cup light or dark molasses

Adjust the oven rack to the middle position and heat the oven to 375 degrees.  Line a large baking sheet with parchment paper or spray with nonstick spray.

Whisk the flour, baking soda, spices, pepper, and salt in a medium bowl until thoroughly combined; set aside.

Beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high until light and fluffy, about 3 minutes.  Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.  Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping down the sides of the bowl as you go.  Reduce the speed to the lowest setting and add the flour mixture and beat until just combined.  The dough will be very soft.

With a tablespoon measure, scoop out the dough and with wet hands, roll the dough into balls, then roll in the granulated sugar.  Place on the baking sheet 2 inches apart.  Bake until the cookies are browned and still puffy, the edges have begun to set, and the centers are still soft (the cookies will look raw between the cracks), about 11 minutes, rotating the sheet from front to back halfway through baking time.  Don’t overbake!

Cool the cookies on the baking sheet for 5 minutes, then let them cool on a wire rack to room temp.  Eat post haste.  

Bacon and Blue Cheese Scones

bacon blue cheese scones
I’ve noticed a trend.  Every time it’s freezing, lately, snowing in particular, I post a blog entry.  I also bake something.  Today I made a banana chocolate chip bread with Olive and after putting her down for her “quiet” time (hardly ever quiet, but at least she stays in there), I came to write right away before the littler one wakes up from her nap.  Everything happens in thirty-minute windows, lately.  Feedings, naps, playtimes, snacks, lunch, cleanup, laundry folding, getting dressed, errands – it all goes like clockwork.

I remember this feeling of monotony and spinning my wheels when Olive was a baby.  I don’t know what it is about the infant phase – it is all at once sweet, boring, thrilling, gross, blissful and extremely isolating.  I think the feelings of isolation come from the cabin fever.  It’s hard to get a baby ready to go out and do something outside the home when you know you’ll have to do something baby related in another hour.  I love this phase but I am always looking forward to getting out of the house more and feeling productive.  January is the antithesis of productive as far as my photography business goes.  No hustle and bustle of bridal and engagement shoots, yet.  Everything is dead, gray and cold.  And maybe that’s okay.  It’s a big, gigantic pause button and one that I (usually) am glad to press each year.  But I’m a people-person.  And not just a little-people person.  I love interacting with grown-ups and perhaps that’s the catharsis of this blog.  It was born the year my first daughter was born and it kept me connected to all of you who love cooking just as much as I do.  I hope one day to have a cooking class.  How grand would that be?!  But the time isn’t right, yet.  For now, I’ll write about scones and look forward to hearing from you all.  And go feed the baby in another thirty minutes…

I improvised this lovely recipe from Annie’s Eats because I had neither scallions or cheddar and only about half the bacon her recipe called for.  I first made her original recipe when I went on a road trip and they were just wonderful.  My altered version was also great and amazing as a little side treat with a cup of soup.  Especially on a day like today, there’s nothing quite like the smell of bacon coming from the oven.  And with a bit of cold butter melting on top of one of these babies, you’ll be set.

Bacon and Blue Cheese Scones

Bacon and Blue Cheese Scones

3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper
8 tbsp. cold unsalted butter, cut into small cubes
1/2 cup blue cheese crumbles
5 slices bacon, cooked and chopped into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)

For the egg wash:
1 large egg
2 tbsp. water

Preheat oven to 400F.

In a large bowl, combine the flour, baking powder, salt and pepper and then cut in the butter with a pastry blender or a fork until broken down and the butter resembles crumbly sand.  Fold in the blue cheese and bacon and then stir in the buttermilk.  Add a little extra to form a sticky dough if it seems too dry.  Turn out onto a floured work space and form into a rectangle, about 1/2 inch thick.  Cut into squares or circles or daisies or whatever you prefer and place on a greased cookie sheet.  Brush with egg wash.  Bake for 20-25 minutes until golden brown.  Serve with cold butter.

Caramelized Pear and Biscuit Pie

Caramelized Pear Biscuit Pie
Happy New Year’s Eve!  It is a frigid 20 degrees today with a windchill of about -5 and this morning as I got reluctantly out of my bed, I looked out the frosted window and saw gray.  Just gray with bits of white flocking everything in sight.  I thought of what I would make for breakfast for the redhead and for Matt, who was working from home due to the weather, and I wanted something warm and cozy with possibly a bit of cinnamon.  We had pears getting way too ripe on the counter and lest I waste such beautiful fruit, I decided to do a spin on Joy the Baker’s apple pie biscuits.  The apples for her recipe are obviously not mushy pear consistency and so they cut up and bake into biscuits nicely.  I knew that wouldn’t be possible with pears and I’d just end up frustrated, so I decided to do a free form biscuit/pie/tart mashup and the results were amazing.  I adapted her biscuit recipe to include creme and lemon juice instead of buttermilk and the result was cakey, tangy perfection on top of caramlized pears.

I highly recommend this dish.

Pear Biscuit Pie

Caramelized Pear and Biscuit Pie*

For the pears:
4 ripe pears, peeled and sliced
4 TBS brown sugar
4 TBS unsalted butter
1/2 tsp kosher salt

For the biscuits:
2 cups self-rising flour
2 TBS granulated sugar
4 TBS cold butter, cut into small pieces
3/4 heavy cream
2 TBS lemon juice
1/4 cup milk

In the super old, awesome, vintage skillet your husband got you for Christmas, melt the butter and brown sugar and salt together until bubbly.  Fold in the pears until they’re all coated and set aside.

Preheat your oven to 425F.  In a large bowl, cut the butter into the flour and sugar until it’s all well incorporated.  You can use your hands to break up the butter into tiny pieces in the flour, or just use a pastry cutter.  Either way, make sure it resembles tiny pea-sized crumbles.  Stir the lemon juice into the heavy cream and pour into the flour.  Stir up until it’s all moistened and then add the milk until a sticky dough forms.  You may need more milk.  Loosely form biscuits and layer on top of the pears.  Brush with a beaten egg and sprinkle with coarse sugar.  Bake for 25-30 minutes until the biscuits are golden brown.

*adapted from Joy the Baker

Pear and Biscuit Pie

Poppyseed, Prune and Lemon Coffee Cake

coffeecake
Coffee cake has always seemed a bit boring to me.  In a land filled with pies and cookies and brownies, why would you ever choose a coffee cake?  It’s cake’s slightly dry cousin.  I never see a coffee cake recipe and think, “Yeah, I’ll spend time making that” when I could be spending time making something more satisfying.

That was all until I saw this recipe from Tasting Table.  Do you get the Tasting Table emails?  If not, you should.  So many great recipes and interesting gift ideas abound in every email.  This coffee cake looked absolutely decadent (it should – there’s almost three cups of sugar – ack!) But I figured in the name of Thanksgiving indulgence and postpartum cravings, I’d dive in and try it.  And I dadgum near ate the entire pan myself.  Not my proudest moment, but it was pretty enjoyable.  The filling reminded me of fig newtons and the lemon zest brightened the entire sugar-laden thing up.  I’d definitely recommend making this when you have family in your house over Christmas.  It makes a ton, it feeds and satisfies a lot (or one person over the course of a week) and it is super comforting.  Enjoy!

coffeecake2
Poppyseed, Prune and Lemon Coffee Cake
makes one 13×9 cake

For the Streusel:

1 cup all-purpose flour
3 tablespoon sugar
2 tablespoons packed light brown sugar
1¼ teaspoons ground ginger
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

For the Coffee Cake:

Softened unsalted butter, for greasing
3¾ cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1½ teaspoons salt
¼ teaspoon baking soda
1 cup (16 tablespoons) unsalted butter, melted
1 cup buttermilk
4 large eggs, at room temperature, beaten
¼ cup sour cream
2 teaspoons vanilla extract

For the Filling:
½ cup chopped prunes
½ cup packed dark brown sugar
¼ cup poppy seeds
Zest of 1 lemon

1. Make the streusel: In a medium bowl, whisk the flour, sugar, light brown sugar, ginger and cinnamon until everything is well incorporated. Add the melted butter to the flour-spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form. Make ahead: Unbaked streusel can be stored in an airtight container in the freezer for up to a month.

2. Make the cake: Preheat the oven to 350°. Grease a 13- x 9-inch baking pan with the softened butter and dust the pan with flour.

3. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

4. In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla extract and melted butter until very smooth.

5. Using a rubber spatula, mix the dry ingredients into the wet ingredients until well combined.

6. Layer half the batter in the prepared baking pan; smooth it out to the edge leveling the top with an offset spatula. (Tip: Since the batter is so thick, it’s best to scoop it in ¼ cup mounds into the pan before spreading.)

7. Sprinkle the prunes evenly over the batter then sprinkle with the dark brown sugar and the poppy seeds. Top the filling with the lemon zest.

coffee cake
8. Layer the remaining batter over the filling using the same method mentioned above. Smooth out the top of the batter, ensuring it is even and reaches the edges of the pan. Sprinkle the top with the streusel, and then bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 55 minutes.  I had to bake it over an hour to get the middle done.  I recommend rotating it halfway through baking!

*recipe from Tasting Table

Sweet Potato Tortellini with Sage Brown Butter

homemade sweet potato tortellini
This pasta is a yearly tradition that Matt generally does at the beginning of the fall season.  The classic combination of roasted pumpkin and sage is glorified with browned butter and served simply with a shaving of fresh Parmesan and a side of crusty bread.  This year, we dipped into the all-encompassing guide to Italian cooking, Essentials of Classic Italian Cooking, by Marcella Hazan, for the recipe for the filling, which actually called for sweet potato instead of pumpkin (you can literally not taste the difference and the texture was great).  We also use her recipe for our pasta dough and it is velvety and amazing every time.  Making pasta from scratch is time consuming, but as we often do on the weekends, we incorporate the process of making the meal into our entertainment as well as our dinner.  I’ve included step by step photos of how to cut and fill the dough and for rolling it out, we have this hand-crank pasta machine.  It works great because I don’t feel like I can ever get pasta thin enough just rolling it out by hand.  I’m no Italian grandmother.

Also, just an FYI to the few of you who subscribe to this blog:  I’m due kind of any day, now.  So, as you’ve undoubtedly noticed, my posts have been waning at the end of this pregnancy, and when I have the baby, I’ll either drop off the face of the planet entirely for a few months, or have a ton of random pockets of time to do posts – I just don’t know how it’ll turn out!  But I’m thinking the former is more likely.  So I pray you are all here when I return!  And hey – when I return, I’ll be nearing the baby food making phase, again, and that may end up being great material for Family Meal posts, anyway!  Stay tuned…and a few prayers would be nice, too. 😉

cutting pasta
After rolling out the dough, for tortellini, cut into about 1.5″ squares.  It doesn’t have to be perfect and a good pizza cutter makes it super easy.
piping out tortellini filling
Pipe out the filling by teaspoons using a simple ziplock bag with one of it’s bottom tips cut off.  Using a serrated knife to lop off the portions helps tremendously so your hands don’t get all gunky.

folding tortellini
Wet the edges of the square with your finger dipped in water and fold one corner over to meet the other.  As you can tell, this particular one was not so “square.”

 

forming tortellini 2
Then, fold the opposite corner up, dotting with water to seal it.
forming pasta 2
Wrap one of the other corners over your finger, and making sure your other corner is wet, bring it up and seal on top of the corner draped over your finger.
forming pasta
Voila – you have a tortellini.  Now – do this 100 more times till you’re done with all of them, laying the finished pasta on a parchment-lined baking sheet dusted with flour to keep them from sticking together.  Use parchment to separate layers of tortellini until you’re ready to boil.

 

forming tortellini

sweet potato tortellini

Sweet Potato Tortellini with Sage Browned Butter Sauce

For the Filling:

1 3/4 lbs orange-fleshed sweet potatoes (so really, yams if you can find them)
A pair of Italian amaretti cookies (I’ve only found these at World Market.  I have a huge bag if you need a couple.  Just swing by.)
1 egg yolk
3 tablespoons chopped prosciutto
1 1/2 cups freshly grated parmigiano-reggiano cheese
3 tablespoons parsley, chopped fine
whole nutmeg
salt

For the Pasta:  

*this is a great site and nearly the exact recipe we used.  He just gives so much great instruction and homemade pasta could be its own post entirely, so follow his steps and then continue on with rolling it out into tortellini as pictured in my post here.

For the Sauce:

5 tbs unsalted butter
12 sage leaves, roughly chopped and a few left whole

Instructions for the filling:

Preheat oven to 450F.  Bake the potatoes in the middle of the oven.  After 20 minutes turn the temp down to 400F and cook for another 35-40 min until potatoes are very tender when prodded with a fork. Turn off the oven. Split the potatoes in half lengthwise and return the potatoes to the oven, cut side up, leaving the oven door slightly ajar.  Remove after 10 minutes.  This helps dry out the potatoes some.

Peel the potatoes and scoop the flesh into a food processor.  Add the cookies, egg yolk, proscuitto, Parmesan, parsley a grating of nutmeg and about a teaspoon of salt and puree until smooth.  Adjust taste with salt.

Use this filling to fill your pasta and boil the formed pasta in salty water for 10 minutes, or until they’re al dente.  We take one out around 5 minutes and test it and we usually let it cook a little longer.  Remove pasta from water and keep it in a bowl with a splash of pasta water to keep it all from sticking together.  If it sticks, more pasta water should loosen them up.

For the sauce: over medium heat in a large saucepan, heat the butter until it stops foaming and brown solids begin to form.  Careful to not burn!  As soon as foaming starts to subside, add in the sage leaves and swirl them around to crisp them up.  Continue letting the butter brown until fragrant.  Spoon browned butter and sage leaves over the pasta, top with a grating of Parmesan and serve!

 

Creamy Roasted Carrot Soup

roasted carrot soup with cayenne and ginger
Fall means soup.  Soup means it’s cold enough outside to not want to die at the thought of eating soup for dinner.  And it being cold enough outside seems to make everything around here better.  I sleep better, we can play outside longer without my redhead overheating and everything just feels fresh.  And I’m a bit of a broken record when it comes to hailing soups as a surefire way to get your kids to eat their vegetables, but I’m going to say it, again.  Cooking just about any vegetable and pureeing it into a soup is the easiest way to get a baby, toddler, picky adult to eat a vegetable otherwise sneered at due to its texture or appearance.  Olive used to eat asparagus.  But then, she turned two and decided she was no longer interested.  But the other day I made a batch of asparagus soup and she drank it down.  Same flavor, different delivery vehicle.  And when you add a piece of crusty, buttery bread on the side, the soup suddenly seems like a complete meal.

My go-to soup in the fall is usually butternut squash.  But I nearly always have a half-used bag of carrots in the fridge, waiting to become something more exciting than diced up for chicken pot pie.  The other day I made this soup and I loved it.  We ate on it for several days – always a good side dish or starter, and good for dunking toasted bread.  I don’t need to say it, again, but this batch of soup would fill up about 12 baby food jars.  Can you lend 30 minutes to making a vegetable soup?  How about $3 for a 2lb bag of carrots?  How much is a jar of baby food, again?  You get the point.

Yay, soup!

roasted carrot soup
Roasted Carrot Soup
serves 6-8

1 sweet onion, diced
3 TBS olive oil
2 lbs carrots, peeled and chopped
6 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and Pepper to taste
ground ginger and paprika for garnish

Heat the olive oil in a large pot over medium high heat until it shimmers.  Toss in the onion and saute until tender but not browned, about 5-6 minutes.  Add in the carrots and cook for about 10 minutes, stirring to coat in the oil.  Add the stock and let the pot come to a boil, then reduce the heat and simmer for about 20 minutes, or until the carrots are tender.  Puree directly in the pot with an immersion blender, or take in batches to a standard blender and puree until smooth.  If you used a standard blender, return the soup to the pot and add the heavy cream.  Season with salt and pepper to taste and then ladle into bowls and sprinkle with ground ginger, paprika and a splash of cream or sour cream.

Baked Pumpkin Doughnuts

pumpkin doughnuts
I haven’t posted in a really long time.  I apologize.  Not that any of you were waiting around without anything to eat or lacking another post about complex carbs to drool over, but still.  I don’t like being inconsistent, but I’m thinking that may be the new word that will begin to define my life, starting in about four weeks.

We’ve been doing all kinds of prep to the house for the arrival of this tiny baby.  Amazing what all “needs” to be done to accommodate something that only weighs eight pounds.  But I’m a planner.  I love my ducks all in a row and a few of those ducks were still squawking around in my head, so we’ve been getting things done. We rearranged Olive’s room and Eleanor’s nursery, which will also be a guest bedroom.  I’ve made a Quiet Book for Olive for the one Sunday morning a month that our church doesn’t have their children’s program during services, and I’ve been trying to knit Eleanor a cardigan, which I’m sure she’ll like to put on one of her dolls when she’s five, because I think that’s about when I’ll be done with it.  Matt finished building Olive’s bed and I’ve bought the requisite new rug (I feel the need to buy a rug for each new life occasion) for the nursery and so we’re getting there.  Slowly but surely, I’ll be ready for this baby to enter our world.  Things left to do: buy Christmas presents for as many people as I can, write a few dozen blog posts, finish up my last three photo shoots, have a few cooking days to stock our freezer with ready to make meals for the winter, and create/shoot our annual Christmas card.  Yes, we will go to just as much trouble as we always do.  Unfortunately/fortunately.  It’s going to be epic. 🙂

So in the midst of all this planning, I woke at 6 last Sunday morning with my parents in town for a visit, a quiet house, and THIS picture on my Instagram feed.  I quickly scanned my brain pantry for the items and they were all there.  So, I got up and made them.  They were fantastically successful.  So easy and so worth buying a little doughnut pan, although I’m sure they’d bake up into amazing little mini muffins, as well, if you don’t have a doughnut pan.

I promise more regular posts in the coming weeks.  Life’s changing, but we still have to eat, right?!  I hope things have been going well for you.  And if they haven’t, these doughnuts will start you off in a better direction tomorrow.

baked pumpkin doughnuts

Baked Pumpkin Doughnuts*
makes 16

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
Cool completely, and store (not wrapped tight) at room temperature for several days.  I’d recommend a tupperware as opposed to a plastic bag.  They sweat like the dickens.

*taken from the King Arthur Flour website, which you all should subscribe to

 

Rosemary Pork Chops with Grapes and Parsnips

rosemary pork chops with parsnips and grapes
Yesterday was rainy and dark.  A cold front moved in yesterday afternoon and cooled everything down a few degrees and it put me in the most severe autumn mood.  I bought the ingredients for this dish at the beginning of this week because the forecast said there was a chance of rain every day and it just felt like fall had officially arrived!  I found this extremely autumnal recipe a few years ago in an issue of Martha Stewart Living and it became a very frequent dinner occurrence for us.  It takes literally 15 minutes from start to finish – maybe 20 if you include peeling the parsnips.   It’s perfect for a family on a budget as I can usually find discounted pork chops no matter when I go to the grocery store.  Parsnips may be hard to find at a mega grocery store, but if you can’t find them, you can substitute in carrots.  Parsnips are like carrot’s albino cousin.  Maybe slightly more bitter, but they mellow out while cooking.  The combination with the sweet grapes is perfect, though, so if you can find them, branch out and try them!  For babies, simply steam come cubed up, or puree after steaming with a little water or chicken stock!

pork chops with grapes and parsnips

Pork Chops with Parsnips and Grapes*
serves 4

2 tablespoons olive oil
4 boneless pork chops, about 1/2″ thick
salt and pepper
2 or 3 large parsnips, peeled and sliced 1/4″ thick
1 cup red grapes
3 tsp fresh chopped rosemary

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.

*recipe adapted for quantity from Martha Stewart Living

Mushroom Stuffed Mushrooms

stuffed mushrooms
I haven’t posted in a while.  Honestly, I have more literal time lately to post, but less mental space.  Ever feel that way?  This baby is crowding my brain and I’m still cooking all the time, but honestly, I’m cooking a bunch of repeats or things I don’t find particularly photo-worthy, so I just haven’t been shooting my food lately!  I did make this fabulous little side dish last week and we all agreed that it was better than the main dish (which I can’t remember – case in point).  So I’m sharing it with you!  I took little baby portobello mushrooms and tossed the stems in a food processor along with a bunch of other like-minded ingredients to form a great filling for stuffed mushrooms!  The kid tried “one happy bite” and that’s all we ask these days.  She has her comfort foods and right now, mushrooms isn’t one of them!  But that’s okay…I keep in mind that what kids observe, they’ll eventually imitate.  And she definitely observes people who enjoy pretty much every food on the map.  Trust the system, trust the system…

mushroom stuffed mushrooms

 

Mushroom Stuffed Mushrooms

12-15 baby portobello mushrooms, stems removed and reserved
1 ounce extra sharp white cheddar, grated
1 egg
1 tsp garlic oil or olive oil
1 garlic clove
4 tbs breadcrumbs
2 strips cooked bacon with drippings
1 tsp worchestershire sauce
1 tbs dijon mustard
a splash of chicken stock

Wipe the mushrooms with a paper towel and set in a greased baking dish, side by side.  Dump the stems of the mushrooms and all the other ingredients into a food processor and pulse until smooth.  Adjust seasoning with salt or pepper and extra chicken stock if it’s too thick.  The consistency for mine was like a pate or bean dip.  Top the mushrooms with the filling and pile it high.  Top with extra shredded cheese and a drizzle of olive oil and bake at 350F for 20-25 minutes, or until the tops are golden brown and puffed up slightly.  Enjoy!

 

Roasted Green Chile and Caramelized Onion Dip

Green Chili and Caramelized Onion Dip
Here in the West Texas/Eastern New Mexico region, we have a summertime tradition.  We wait all year for it and when the weekend comes, we can smell it in the air.  On every supermarket corner, there they are: green chiles, rotating in a huge, iron roaster over a fire, filling the air with the sweet and savory charred smell of heaven on earth.  A couple weekends ago, it was Chile Roasting Day.  It only happens for a couple weekends at the end of the summer or the beginning of the fall season, so there’s a sense of urgency to buy as many bags as we can before they’re gone.  There’s just one problem: letting them go to waste (they’ll mold within a couple weeks in your fridge) or freezing them, which takes away some of their magic, if you ask me.

So this year, we bought two bags like this:
bag of roasted green chilies
…and we promised we wouldn’t let them go to waste OR freeze them.  Maybe we should store up for winter, but there’s something pretty special about waiting all year for something.  Like a summer tomato.  It’s worth the wait and any other time of the year, it just isn’t the same. (blog post coming soon…)

So all week, I’m going to be posting green chile recipes!  If you happen to live in this region, go stock up because I fear this weekend will be the last.  If you don’t live in this region, I’m sorry.  It’s really the only thing we have on you because we have to deal with dirt storms for a third of our year and 100 degree heat for another third.  Let us revel in this, our only leg up on the competition.  (mostly kidding – I’d send you a bag, but I don’t want to freeze them). 🙂

Today your recipe is a roasted green chile dip with caramelized onions.  I posted about a caramelized onion dip last summer and I thought it would be the perfect base for adding some green chile magic.  So here you go, my friends.  Enjoy the first green chile recipe of the best week of the summer.

Roasted Green Chili Dip
Roasted Green Chile and Caramelized Onion Dip

makes about two cups

1/4 cup vegetable oil
3 TBS unsalted butter
2 large, yellow onions, sliced thin
8 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
7-10 roasted, mild green chiles, seeded or not, it’s up to you.
1 TBS red wine vinegar
kosher salt to taste – I used about 2 teaspoons

In a large, deep sided skillet, add the oil and butter over medium-medium high heat until the butter starts to bubble.  Add the sliced onions and spread out into one layer and let them sizzle for about 5 minutes until they start to color.  Stir them around and repeat this process, not stirring too much to let them caramelize.  This process takes about 30 minutes and you want to err on the side of too caramelized than not enough.  Mine looked like this:
Caramelized Onions
Meanwhile, in a food processor, add the cream cheese, sour cream, mayo and vinegar and a teaspoon of salt.  Pulse until blended.  When the onions are done, scoop them into the food processor and add the green chiles.  I added just three at first, two seeded and peeled, and one whole, minus the stem.  It wasn’t enough green chile flavor for me, so I just kept adding them.  There are LOTS of amazing flavors in the roasted skins and since you are blending them up, it’s completely recommended to not peel the skins from your chiles when you add them.  So!  Add a few, pulse, and see how you like it.  Add some salt, pulse some more.  Add a few more chiles.  Really, it’s up to your taste and what you like.  We ended up adding 7 green chiles, 3 peeled and seeded and 4 whole (minus stem).  It was a perfect heat level for us AND we were using mild chiles, so obviously, with the hot variety, you might want to seed all of them.  I bought mild because I wanted LOTS AND LOTS of flavor without killer heat.  This is a fun game of taste testing, so have some chips ready.  Enjoy!