Baklava Fruit and Nut Bars

Posted on August 27, 2012 by Sally

Ever since I made baklava for the first time in May, the leftover pieces have been haunting me. I stashed them in the freezer outside, tucked away in the garage, neighboring the trashcans. It should deter me. It doesn’t.

At least once a day, I think about those buttery, flakey layers, sandwiching a gooey, chewy, sweet nut and fruit filling. I fantasize about that sugary soaked bottom layer. A lot.

I shouldn’t have made it. I would have kept about my business, going through life having only tasted that freezer stuff, wondering what the heck all the fuss was about. Once you taste the real stuff, the homemade stuff with ALL THAT BUTTER, there’s no going back. Most of your waking thoughts are filled with baklava.

The pain. The ache.

The compromise, and I should wash my mouth out with soap for even uttering that word, is to find a way to use the flavors, perhaps even some of the textures, and make something more reasonable, redeeming, and healthy, even. Where’s that soap?

These are reminiscent of a Larabar, a gooey, chewy fruit and nut bar filled with pistachios, dates, apricots, lemon zest, cardamon and rosewater. It mimics that heavenly baklava filling but becomes a treat you won’t feel guilty about having as a quick breakfast stand-in or snack. It even packs well in lunch boxes.

There’s no butter or flaky filo layers in these, which may seem like sacrilege that I even call these treats baklava bars, but it keeps me from venturing out into the garage and standing in front of the opened freezer once a day, whispering to those stray plastic-wrapped pieces of the real stuff. And it keeps my husband from wondering why the gas and electric bill is so damned high.

So, in short, these are the win-win.

Baklava Fruit and Nut Bars

3/4 cup plus 2 tablespoons shelled pistachios, unsalted (roasted or raw)
1 cup dried apricots, roughly chopped
1/2 cup dates, roughly chopped
1 teaspoon lemon zest
2 teaspoons rosewater
1/4 teaspoon cardamon
1/8 teaspoon salt

Place all the ingredients in a food processor and pulse until the mixture is ground and sticking together. Press the mixture into an 8 x 8 pan lined with foil or plastic wrap. Chill at least 1 hour to set.

When ready to serve, pull the mixture out of the pan using the foil/plastic wrap handles. Cut into desired shapes and serve or store in the refrigerator.

Yields 9 – 12 bars

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(Baked) Homemade Potato Chips

Posted on August 23, 2012 by Sally

Last week, I decided to do some experimenting in the kitchen with a few extra taters I had hanging around. Armed with some knowledge of fry-making and a few cooking myths I’d heard, I was going to make homemade potato chips. Part of the batch I would make in the microwave and part in the oven. Have a cook-off of sorts. Except the only one doing the tasting was me. Typical.

As my first batch went into the oven, I worked on the microwave version. And a few minutes later, while my first batch was still in the oven, my microwave version was ready, golden and crispy with an blissfully solid crunch. Homemade potato chips! In mere minutes! In the microwave! And they’re darned good!

The only problem was that there’s only so many potato slices you can carefully arrange on a plate at once to go into that nuker. There would have to be multiple microwaved batches to equal just one of the oven batch but sweet baby Jesus, my mind buzzed with determination to get it done.

Somewhere in the middle of my 3rd microwave batch, my joy died. Actually, my microwave died. Just gave me one last, weak beep to signal the time was up. I raced over to it and, like any sane person would do, tried pressing every single button on the panel. Nada. I opened and closed it. Zilch. No lights, no beeps, nothing but an exterior that felt suspiciously warm to touch.

I stood at the counter, pondering how I would call my husband at work to explain to him that I had broken the microwave. Whoever built this house had the bright idea of making a custom built cubby for this microwave amongst the cabinets and no normal microwave would fit into this precious space. Obviously, the microwave we have there no longer exists. So, we’d have an empty black hole, a constant reminder of my potato chip exploits.

As I alternately panicked and brainstormed, I ate every last wonderful, glorious, extra crispy potato chip that had come out of the now defunct microwave.

The potato chips you see here – they came out of the oven. And they’re still life-changing. They’re still crispy and golden, with a shattering crunch that allows you to block out all other noise as you chew. You’ll still marvel over how easy it is to make your own chips and you’ll likely have 10 more ideas on how to make them next time. They’re just not as instantly gratifying as chips! In minutes! In the microwave!

Several hours later, long after I had photographed the chips, eaten a fair share, and put away the rest, I noticed the microwave screen glaring at me with a glowing green “reset” message. It was alive! Apparently I had overheated the Godforsaken thing.

So I flipped it the bird, grabbed my keys, and went to the mall.

Is there a lesson here? Yes. It’s never a good idea to shop for skinny jeans with a belly full of homemade potato chips, microwaved or not.

(Baked) Homemade Potato Chips

2 Russet Potatoes, scrubbed clean
2 Sweet Potatoes, scrubbed clean
1/4 cup olive oil, divided
Salt and Pepper, or other seasonings

Preheat the oven to 475 degrees. Line several baking sheets with a Silpat or parchment paper.

Slice the potatoes paper thin, preferably with a mandolin (I used the number 2 setting on this mandolin), or with a very sharp knife.

For the sweet potatoes, toss the slices in a large bowl with 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

For the Russet potatoes, soak the potato slices in warm tap water for 10 minutes. Remove the slices with a slotted spoon and blot them dry. (I arranged the slices in an even layer on a dishtowel, rolled up the towel and gently pressed on the roll).

In a large bowl, toss the dried potato slices with 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

Bake the potatoes 13-15 minutes, flipping the sliced potatoes halfway through, until golden and crispy. Remove the potatoes and allow them to cool on the sheet 5 minutes. Transfer the potato chips to a wire rack to allow them to cool completely. Store in a tightly sealed container.

Or, if microwaving, arrange the slices on a microwave safe plate that has been greased with oil. Microwave on high 2-4 minutes per side.

Yields 4-6 snack-sized servings

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Cream Cheese Glazed Zucchini Donuts

Posted on August 20, 2012 by Sally

Look. More zucchini.

And that’s probably what you’re saying, your family is saying, every time you slop down another “inventive” zucchini dish on the dinner table. You get it, they get it – zucchini is the prolific and ever-versatile workhorse of the summer garden. Really, you get it, but you’re starting to get OVER it.

But, you’re not over pillow-thick, moist, spiced donuts with crispy edges and doughy middles, glazed with a thick, sweet, cream cheese frosting, are you? There’s just enough zucchini in there to use up that half nub you’ve got rattling around the bottom of your vegetable drawer.

Alternatively, there’s just enough zucchini in there to absolve yourself of the guilt you feel over eating 3 of these in one sitting.

Better yet, there’s just enough zucchini in there that I didn’t race after Max, screaming like a banshee, after he stealthily stuck his nose in the refrigerator and snatched one of these glazed beauties off a tray on the third shelf.

Finally, I’m just enough crazy to admit it was so darned cute that it’s totally worth the stray dog hairs I’ve been finding in the fridge this week.

Cream Cheese Glazed Zucchini Donuts
(adapted from the Basic Muffin recipe at Cook’s Illustrated)

1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1 egg
3/4 cup sugar
3/4 cup greek yogurt
1/2 teaspoon cinnamon
2 teaspoons vanilla
1 1/4 cups zucchini, shredded and squeezed of excess liquid

4 ounces cream cheese
9 tablespoons powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk

Preheat the oven to 350. Grease the wells of a donut pan with nonstick cooking spray. Set aside.

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

In a medium bowl, whisk together the egg and sugar until thick and creamy. Add the yogurt and vanilla, stir until homogeneous.

Add the wet ingredients to the dry ingredients and stir until 80 percent combined. Add the zucchini and fold until the batter is combined.

Fill the donut wells 3/4 full with the batter and bake 18-20 minutes. Allow the donuts to cool completely before removing them from the pan and dipping them in the glaze.

To make the glaze: Heat the cream cheese in the microwave approximately 30 seconds, until warm and melty. Add the powdered sugar and vanilla to the cream cheese and stir until combined. Add the milk and whisk until you’ve reached your desired consistency.

Yields 9 donuts

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Dilled Zucchini Cornbread

Posted on August 16, 2012 by Sally

Pop quiz. My main reason for making this Dilled Zucchini Cornbread was:

A) I have zucchini, ZUCCHINI!, coming out of my ears, EARS!, so I needed to find another use for my multiplying summer squashes
B) I had just spent the afternoon creating a lovely, hearty stew and I needed a compelling dunker to accompany the simmering stuff
C) I wanted to bake something in my cast iron skillet because I was in a rustic state-of-mind

If you guessed A or B, you obviously have a high opinion of me and you’re likely reading the wrong blog. But I thank you, anyway.

If you guessed C, you are correct and today’s prize is a thorough, somewhat strange, somewhat boring explanation of the why, what and wherefore.

(You still with me?)

Last week, I was puttering away on the computer, switching between windows of Bejeweled Blitz and Pinterest. I was a little bored. I was a little hungry. I was feeling a little artsy. A little fartsy (though I always blame that on the dogs). I had the urge to bake something in my godforsaken cast iron pan that takes a two-handed effort just to heave out of the cabinet. Random, but such are most of my thoughts, like two squirrels chasing each other and taking a time out to groom themselves.

I considered the pantry, I considered the fridge. I considered some chocolate chips (Translation: I shoved 3 handfuls of chocolate chips into my mouth and tried to chew without anything falling out). Ultimately, I decided on cornbread. Because cornbread is rustic and so is cast iron. They just go together in a big rustic whoop-dee-do.

BUT, since I DID have a few zucchini hanging around, why not throw them in for some extra moisture and greenage amongst the dense, chewy crumb? And, in my personal bible, nothing goes better with zucchini than dill. Thus a star was born.

(Are you really STILL with me?)

I realize how utterly grateful you are for this priceless story. Perhaps your opinion of me has changed. Perhaps you feel bad for me because I don’t have zucchini, ZUCCHINI!, coming out of my ears, EARS! No doubt, you understand why I must drown my sorrows by furtively stuffing unnatural amounts of chocolate into my mouth several times a day.

And since you likely are nothing like me, you likely DO have a surplus of zucchini in your possession. Or you DO have a glorious, steamy soup on the horizon. Which is a perfect reason make this cornbread, wrist-spraining cast iron skillet optional.

Dilled Zucchini Cornbread
(Adapted from Cook’s Illustrated)

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
2 eggs
2/3 cup greek yogurt
2/3 cup milk
4 tablespoons unsalted butter, divided
1 1/2 teaspoons dried dill
1 heaping cup zucchini, shredded and gently squeezed to get rid of the excess liquid

Preheat the oven to 400 degrees. Place a 10 inch cast iron or baking pan in the oven.

Melt 2 tablespoon of butter and set it aside, allowing it to cool.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and dill. Set aside.

In a medium bowl, whisk together the eggs, yogurt and milk until combined. Drizzle in the melted butter, whisking continuously.

Add the wet ingredients to the dry ingredients and fold until nearly combined. Add the zucchini and stir until blended.

Add the remaining 2 tablespoons of butter to the preheating pan in the oven and carefully swirl to evenly coat the bottom. Carefully add the batter to the pan, smoothing the top, and bake for 25 minutes, until golden. Serve warm or at room temperature

Yields 8-10 slices

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Rosemary Macadamia Nut Brittle

Posted on August 13, 2012 by Sally

This nut brittle. Oh, geez. Look, I’m sorry. I’m really sorry.

This nut brittle is so deliriously good. You’ll need to hide it from yourself. You’ll do the obvious and stick it in the freezer, only to discover, after furiously pawing beyond stacks of edamame and frozen rice, that this brittle stays delightfully crunchy and chewable when still frozen.

Yes, I must apologize for this brittle. If you make it, you will surely need an intervention to keep from eating every. last. crumb.

And when I say an intervention, I mean a real honest-to-goddess intervention. With cameras following you around for a week, in the name of shooting “a documentary about homemade candy.” At the end of the week, you’ll walk into a conference room at your local Holiday Inn, greeted by your family and their guilty tear stained faces.

You’ll be a little embarrassed, because you “kinda knew” but you “kinda didn’t” and the “kinda didn’t” part of you decided to forgo a shower that morning and thusly the “kinda didn’t” part of you is sticky-crusted with buttery, sweet nut brittle crumbs. It’ll be a real shit show, I tell ya’.

Unless you make this and share it immediately with as many people you can find. Maybe you’re going to yet another bridal shower. Perhaps it’s a late summer backyard fling. Or you could try making some real friends at that summer beachhouse rental. Make some extra brittle and give it to the skinny bitch in the string bikini. She looks kinda hungry.

Whatever you do, make this. Just do. But be sure to share it. I won’t be held responsible for any visits to the Betty Ford clinic that result from this.

Rosemary Macadamia Nut Brittle
(Adapted from Food and Wine)

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 3/4 cup roasted, unsalted macadamia nuts
1 tablespoon fresh rosemary, finely chopped

In a large, heavy pot, combine the sugar, water, butter and corn syrup. Cook the mixture over medium to medium-high heat, stirring frequently, until the mixture is golden, reaching 300 degrees on a candy thermometer.

Remove from the heat and stir in the baking soda. Fold in the macadamia nuts and rosemary, working quickly to get the nuts evenly dispersed. Spread the brittle in a thin layer onto Silpat or parchment paper-lined baking sheet. Allow the brittle to cool and break into pieces.

Yields approximately 2 pounds of brittle

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Nectarine and Cheddar Panini

Posted on August 9, 2012 by Sally

I’ve been on a bit of a grilled cheese kick lately.

I know that sandwich above is a panini. But, you say panini, and I say grilled cheese. Panini just sounds worldly and cultured. Grilled Cheese sounds like pajamas and nights spent on the couch, swaddled in a blanket, flipping between the Real Housewives of New Jersey and Women’s Olympic Gymnastics.

Dare I say it? I’m a little bit over the Olympics. They’re exciting, they’re inspiring, but geez, after 1 week, I’m kinda moving on.

But I’m not moving on from the grilled cheese – especially when it’s crispy-grilled on the outside and gooey-hot on the inside, stuffed with cheddar, arugula, dijon and fresh nectarines.

Nope. In fact, I’m just gonna sit here a spell, in that sandwich, hugging a few luscious chunks of nectarine with the arugula threaded through my hair. I’ll let that melty cheddar wash all over me and marvel at the nose-tingling bite that the dijon lends the panini.

And you see that freshly oozed puddle of melted, nutty cheddar? I’ll be underneath it, fanning myself in effort to revive myself. No biggie. I’ll be okay by the next mealtime.

Nectarine and Cheddar Panini

2 slices of your favorite bread
1/2 teaspoon dijon mustard
3/4 cup cheddar cheese
1/4 cup arugula
1/2 a nectarine, thinly sliced

Heat a panini pan or a frying pan over medium to medium-high heat.

Spread each slice of bread with an even layer of dijon mustard. Layer half of the arugula. Sprinkle half of the cheese over the arugula. Arrange the nectarine slices over the arugula. Arrange the remaining arugula over the nectarine and finish with the remaining cheese. Cover with the other slices of bread and grill until the sandwich is hot and golden.

Serves 1

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Smokey Black Bean Hummus

Posted on August 6, 2012 by Sally

For the sake of full disclosure, I want y’all to know that I put ketchup in this hummus.

Wait, don’t go anywhere. I can explain.

So. I was recently contacted by Sir Kensington’s Gourmet Scooping Ketchup, asking if I’d be interested in reviewing their ketchup. Now, truth be told, ketchup doesn’t usually get my motor revving. I enjoy it. I keep it in the house. It’s there on the refrigerator door, the half-full squeeze bottle rattling amongst the mustard and mayo. I just don’t let it live in my head rent-free, like Biscoff. Or cookies. Or cake. Or chocolate. You get the idea.

But I’m all about the willing suspension of disbelief. And freebies. I received both the original and spicy ketchups and immediately got to tasting. As I spooned a small dollop of each onto my plate, I noticed the thick tomato-y texture of it. It was almost a novelty. And then I realized that, uh, ketchup is made from tomato and how is it a novelty? Maybe I should think about dumping that squeeze bottle stuff from my refrigerator. . . .

As far as taste, this doesn’t taste like that squeeze bottle stuff either. These ketchups taste like tomato, real tomato. The flavor is so fresh that they almost remind me of a pasta sauce, with the spicy version holding a smokey, warm tang. Me likes.

Me likes, also, the fact that these are all-natural with real tomato puree, agave nectar, apple cider vinegar, and real spices instead of “flavorings.” Of course, you’ll pay for that – at an average of $9 per jar, this ketchup isn’t cheap. But, if you’re like me and use ketchup sparingly, not to just drown out all the other flavors in your food, the extra expense may be worth it.

Especially if you’re going to put ketchup in your hummus.

See, when I tasted the spicy ketchup, I was all “Oooh yeah, humdiggity, that’s good!” It was like ketchup with a salsa twist. And that made me think of black beans. And I remembered that I was out of hummus. And I decided that I shall MAKE hummus, with black beans AND ketchup. Just like that.

And it works. It’s adds a little bit of depth, a little bit of heat. It lowers the fat content of the hummus, too, since I subbed the ketchup in for some of the oil.

Which leaves me a few extra calories for Biscoff, cookies, cake, or chocolate. And that, my friends, is always a ba-ba-bonus.

Smokey Black Bean Hummus

1 can (15-ounce) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 garlic clove
1 tablespoon almond butter
2 tablespoons Sir Kensington’s Spicy Ketchup (or salsa)
1 tablespoon olive oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika

Combine all the ingredients in the bowl of a food processor and process until smooth and fluffy, approximately 3 minutes. Allow the hummus to chill at least 30 minutes before serving.

Serves 6-8 as an appetizer

Disclosure : All the opinions expressed here are 100% my own. While products were provided to me for sampling, Sir Kensington did not compensate me for this review.

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