Comfort Foods and Indulgences

hoisinburgerI keep seeing all these different versions of burgers in the summer issues of magazines. I want to try them all! This particular recipe stood out because I love the idea of the ingredients together…hoisin and Sriracha. I love them both but had never incorporated them into the same meal.

The original recipe had things a little differently, and I changed them for a couple of different reasons.  First of all, I believe the cucumbers were added to this burger to give it a textural change while eating, soft burger-crunchy cucumber. However, when I thought about it, I knew that placing a hot burger on top of cucumbers would equal a mushy-cucumber result. The recipe also called for grilled scallions in 4″ slices as a topping.  

What I did instead was make a relish with the Sriracha mayo, cucumber and grilled scallions.  I knew this would give a more crunchy result, and I still added more thinly sliced cucumbers to the ensemble, just for fun and looks.  One of the key flavor ingredients was using sesame oil to brush onto the scallions while grilling. This flavor really carried over nicely to the mayo-relish combo, so don’t leave this out.

Read more ...

chocsaltpeanutcookiesSo really, is there anything better than a chocolate chip cookie to satisfy a sweet tooth? I didn't think so. There's something so special about a homemade chocolate chip cookie, warm out of the oven. Just think back to when you were a kid making cookies with mom or grandma—they always made pretty amazing cookies from scratch. So don't even think of making the kind from a refrigerator can or boxed mix. You have to agree that homemade is the best hands-down.

There are countless different versions of the classic recipe, but the best chocolate chip cookies don't have chips but chunks, chopped from a big block of premium chocolate. But I take the classic recipe one step further and add a Halloween favorite candy, peanut butter cups, and a sprinkling of salt.

Chocolate chip cookie purists might turn up their noses at that. But I think they (along with peanut butter fans) will love these cookies. Trust me—these cookies have been tasted and approved by discerning mouths. This recipe is great for using up any leftover Halloween chocolates. But if you're a fan of peanut butter cups like I am, you'll make these cookies all-year long without having any special reason or occasion.

Read more ...

Cobbler, slump, or grunt; have you heard of these desserts? Most people can recognize a cobbler, a fruit dessert baked in a casserole with a dough topping but with no bottom crust. A slump or grunt is almost the same thing except that they are simmered on the stove, resulting in a steamed dumpling-like top. Supposedly one dessert is named after how the dumplings look (they slump) and the other after the sound the bubbling fruit makes (it grunts). All three are considered New England specialties dating back to Colonial times, when they would have been made in a cast-iron pan over a fire. Luckily we now have the luxury of using a stove or oven.

Many fruits make wonderful cobblers, slumps, or grunts. Apples are very well known in cobblers, but I like mine with stone fruit, especially peaches or plums. Nectarines and cherries, or a combination of all of the above would work extremely well too. Recently I picked up a few pints of very nice red plums at Sherwood Farm in Easton, CT. Lately they have become one of my favorite farm markets selling a little bit of every fruit and vegetable. When I saw those bright red plums, I immediately knew that I was going to make one of these simple and homey desserts.

Read more ...

apples.jpgEvery year about this time, Mimi and Granddaddy traipse up through Georgia’s mountains to find some of the Peach State’s greatest fruits–apples! Each autumn, the Peach State yields bushels and bushels of apples and my grandparents seem to always bring many of those bushels back to our now empty peach country. “Whatever will we do with all these apples? “ Mimi always inquires; yet her queries are always quelled once she gets to cooking and baking with the bounty from their mountain travels.

First comes Gingergold, Jonaold, and of course, Gala, with some of this Farmer’s favorites such as Pink Lady and Fuji rounding out the season. This first trip to the North Georgia Mountains brought us the former apple varieties and the apple baking season has commenced! Another trip to Highlands or even further in North Carolina will bring my grand people back with more apples and I know that we’ll be apple-rich for the season. We have already had pies, some applesauce and, with much fanfare and glee, Mimi’s Apple Cake.

Read more ...

cheddarcheese.jpgSo simple looking yet packed with an unreal amount of flavor, not to mention its perfectly thick consistency.  It's just the way I like my soup, creamy, cheesy and yummy.

Cheddar cheese soup has always been a favorite of mine but when made at home it can often turn out lumpy.  Cheddar has a tendency to clump together or get grainy when added to a hot liquid.

One way to solve the clumping issue is to grate the Cheddar finely and add it to the soup once it's removed from the heat; do not boil the soup once the Cheddar has been added   The cheese will melt easily and you will end up with an amazing meal. 

Using a good quality sharp, white Cheddar will yield the most flavor and you won't believe what an incredible taste this soup has, it's definitely company worthy.  Serve some fresh baked bread on the side and you have the perfect meal.

Read more ...