Salted Peanut Butter Rice Krispy Treats

 

These Salted Peanut Butter Rice Krispy Treats are ooey-gooey perfection! The addition of the extra butter, extra marshmallows, and peanut butter make them a crispy, crunchy, ooey-gooey delight! I love them so much!

 

If you're looking for a fun new twist on the traditional Rice Krispy Treat, please give these a try! They are peanut buttery goodness and oh so addictive!

 Salted Peanut Butter Rice Krispy Treats

Adapted from How Sweet Eats

by Jessica Merchant

Makes 12

1/2 cup butter (1 stick)

20 ounces mini marshmallows, (usually 2 bags)

3/4 cup creamy peanut butter

1 teaspoon vanilla extract

8 cups crisped rice cereal

flaky salt, for topping*

Note: I didn't have flaky salt, so I added salt to the mixture instead.

Spray a 9x13 inch baking dish with nonstick baking spray. Melt the butter in a large pot over medium heat. Continue to cook it without stirring, watching it constantly, until brown bits begin to form on the bottom. Reduce the heat to low and stir in 15 ounces of the marshmallows, reserving some for later. Then stir in the peanut butter. 

Stir the mixture with a spatula continuously until the marshmallows and peanut butter melt completely. Stir in the vanilla extract.

Pour in the cereal. Stir until it's about halfway mixed, then stir in the remaining marshmallows. Mix until the marshmallows are evenly distributed.

Place the mixture into the 9x13 dish. Sprinkle the top with flaky salt. Let the bars set and cool for 30 minutes before cutting. Slice them as small or as large as you'd like.

 May IHCC Potluck!

Mark Bittman's Roasted and Buttered Pecans

 The other day on Instagram, I watched someone shop their kitchen and create some really amazing dishes. So, I went through my pantry, fridge, and freezer and wrote down lists of things to make. I made some biscuit mixes I'd been saving, I made a Cheeseburger Macaroni, and I made a Jambalaya. Then I found a perfectly new bag of pecan halves, so I made these Roasted and Buttered Pecans.

Roasted and Buttered Pecans are as simple as can be, but they are a total treat that everyone loves. You can eat them as is, or add them to your morning oatmeal and/or a salad. 

Bittman says to roast the nuts at 450F for about 10 minutes, shaking and rotating the nuts every few minutes. I found my pecan halves only needed about 4 minutes. The roasting time will depend on the type of nuts you roast, so just watch them closely.

                                                               Roasted Buttered Pecans

Adapted from How To Cook Everything 

by Mark Bittman

Serves 4-6

2 cups (about 1 pound) unsalted nuts

1 tablespoon peanut oil or melted butter

salt and freshly ground pepper, to taste

Preheat the oven to 450F. Toss the nuts in a bowl with the oil or butter, salt and pepper. Place on a baking sheet and roast, shaking occasionally, until lightly browned, checking every few minutes as nuts can burn quickly. Cool before serving, they will crisp as they cool. 

 

Summer of Salads #2: Strawberry Crunch Salad w/ Champagne Vinaigrette

  This is THE SALAD to make during STRAWBERRY season! Go buy yourself some local strawberries and get ready to delight in this fruity, creamy, crunchy delight of a summer salad!

I mean come on....this is like the perfect combo of ingredients that you never knew you craved! You get the crunch from the candied almonds and chopped pistachios and the creamy from the avocado and the goat cheese. The fruity strawberries and champagne vinaigrette bring all the freshness and help to round out this delightful salad. This just might be the top salad of the summer, folks!

I knew this salad was going to be delicious, but it exceeded my expectations with its textures and flavors. If you're looking for a salad to take to a potluck or get together this is your recipe!

Highly delicious!

Strawberry Crunch Salad with Champagne Vinaigrette

Adapted from How Sweet Eats

Serves 4

Salad

2/3 cup sliced or slivered almonds

3 tablespoons sugar

10 ounces arugula or spring greens

 8 ounces strawberries, hulled and quartered or chopped

1 avocado chopped

2 ounces crumbled goat cheese

1/3 cup roasted salt pistachios, chopped

Champagne Vinaigrette

3 tablespoons champagne vinegar

1/2 lemon, juiced

2 tablespoons honey

1 teaspoon Dijon mustard

1 garlic clove, freshly grated

pinch of salt and pepper

1/2 cup olive oil 

For the Salad: Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don't take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

Toss the arugula, or spring greens, with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately.

For the Vinaigrette: Combine vinegar, honey, lemon juice, Dijon, garlic salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Dorie Greenspan's Salted-Chocolate Hot Fudge Sundaes

Well, we have arrived back home from a whirlwind vacation to New Orleans where we ate everything, drank everything, and did everything we could for 5 days straight. We had the time of a lifetime, but we are exhausted and in need of another week off....just to rest! No such luck though...

We are cooking (and baking) the recipes of Dorie Greenspan for the next six months, so I was looking through my Everyday Dorie cookbook when this recipe for Salted-Chocolate Hot Fudge Sundaes caught my eye. I mean...who doesn't love a good hot fudge sundae made with homemade salted chocolate bits, toasted slivered almonds, homemade fudge, and homemade whipped cream? Layer all those goodies up and you have a recipe for success!

Those little salted chocolate bits are like chocolate heaven! Smooth and creamy with a hint of salt, it really hits the spot alongside the toasted slivered almonds and the fudge sauce.

Dorie serves all these homemade goodies over coffee and vanilla ice cream, but we are not big coffee fans so we just used two scoops of plain-ol' vanilla ice cream and it was sooooo good! I'm convinced you could bottle up all these components and sell these sundaes for big money! You could make all the components for this ahead of time and keep it on hand and you could MOST DEFINITELY make the components ahead of time and serve this at a dinner party or any type of event where you're entertaining. 

This is an incredible recipe! Cool, creamy, crunchy, sweet, rich, and a hint of salty...it will hands down be one of my favorite recipes this year and I will definitely be making it again and again! Dorie and I have cooked and baked together years ago when I participated briefly in Fridays with Dorie, but I am really excited to get back in the kitchen with her and try more of her recipes! We are certainly off to a promising start!

 Salted-Chocolate Hot Fudge Sundaes

Adapted for Everyday Dorie

by Dorie Greenspan

Serves 4-6 

For The Salted-Chocolate Bits

1/2 pound (227 grams) bittersweet chocolate, not chips (finely chopped)

3/4 teaspoons fleur de sel or 1/2 teaspoon sea salt

For The Hot Fudge Sauce

6 ounces (170 grams) bittersweet chocolate (not chips), finely chopped

3/4 cup heavy cream

3 tablespoons light corn syrup

2 tablespoons sugar

For The Sundaes

About 3/4 cup toasted slivered almonds

About 1 pint coffee ice cream

About 1 pint vanilla ice cream

Lightly sweetened whipped cream

To Make The Bits: Line a pie plate with plastic wrap or parchment paper. Melt the chocolate in a double boiler or on low power in a microwave. Add the salt and stir to blend, then, using an offset spatula or a table knife, spread chocolate in the pie pan, making a layer that's 1/8" thick (shape doesn't matter). Press a piece of plastic wrap against the surface and freeze for at least 45 minutes. When the chocolate is solid, chop it into bits. Keep frozen until needed. (You can do this up to 2 weeks in advance.)

To Make The Sauce: Put the chocolate, cream, corn syrup, and sugar in a medium saucepan over medium-low heat and cook, stirring constantly, until the chocolate melts and the mixture comes to a light simmer, about 5 minutes. Still stirring, let it burble for a minute or two more, then scrape it into a heatproof container. Use now or cover and refrigerate until needed. (The sauce will keep for up to 2 weeks in the refrigerator).

To Make The Sundaes: If necessary, warm the fudge sauce in a double boiler or microwave on low. For each sundae, sprinkle some salted chocolate bits and almonds into the bottom of a bowl, snifter or sundae glass. Top with a scoop or two of coffee ice cream and some hot fudge sauce, almonds, and bits. Finish with a scoop or two of vanilla ice cream and more fudge sauce, whipped cream, almonds, and chocolate bits. Serve immediately.

 

 

 

Welcome, Dorie @ I Heart Cooking Clubs

Giada's Red, White, And Blue Salad {Summer Slim Down Series #1}!

 

With the Memorial Day holiday coming up this weekend, it is officially the beginning of summer, which also means....NO WORK FOR ME UNTIL MID AUGUST! Woohoo! After a whirlwind year of teaching during the pandemic, I am over the moon for a break!

I'm also in the middle of a pretty big lifestyle change, hence the Summer Slim Down Series. In an effort to get more healthy, I'm going to be experimenting with some healthier ingredients and new recipes over summer break, while I have the time.

So, this recipe marks the beginning of my Summer Slim Down Series and this recipe for Giada's Red, White, and Blue Salad is Summer Slim Down Series #1.

Originally I had this salad tagged to make for July 4th, but I was actually on the ball and realized I could make this for Memorial Day. Yeah, me!

One goal that I have this summer is to make some interesting main dish salads and this salad is a perfect example of that, a hearty mix of fruit, cheese, and nuts. This perfect summer holiday salad gets the red from the grapes, blue from blueberries, and white from the Gorgonzola. It also has some crunchy and salty pistachios and some diced quick pickled cucumber and is tossed in a champagne and mustard vinaigrette. It is healthy and beautiful but also light and satisfying at the same time.

I love a good salad with fruit, cheese, and nuts and this one doesn't disappoint. It has sweetness from the fruit and some acidic tanginess from the dressing and the cucumber quick pickles. I love the little nubs of sharp Gorgonzola and the salty crunchy bites with the pistachios. 

I would take this to any summer potluck and toss it with the dressing right before serving. I would definitely make this again! 

Red, White, And Blue Salad

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 6

For The Quick Pickle

1 tablespoon sugar

1/4 cup champagne vinegar

1 teaspoon salt

1/2 English cucumber, peeled and diced (about 1 cup)

For The Salad

1 tablespoon champagne vinegar

1 teaspoon whole-grain or Dijon mustard 

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

2 heads of radicchio, chopped*

1-1/2 cups red grapes, halved

1 cup blueberries

1/2 cup chopped roasted and lightly salted pistachios

1/2 cup crumbled Gorgonzola Piccante

Notes: I couldn't find radicchio in the shops so it was omitted.

In a small saucepan, combine the sugar, vinegar, 1/4 cup water, and the salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumber in a small bowl. Pour the brine over the cucumbers and let sit at room temperature for 30 minutes.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, olive oil, and salt. Add the radicchio, endive, grapes, and blueberries. Toss well to coat. Drain the cucumber and sprinkle it over the top along with the pistachios and Gorgonzola. Toss one last time and serve.

 

 

Ravioli with Balsamic Brown Butter {Putting It On Repeat}

It was a little over five years ago when I first made this  Ravioli with Balsamic Brown Butter. I first selected the recipe because a) I had all the ingredients on hand, b) it calls for 5 ingredients, c) it is the epitome of easy and quick. I am drawn to recipes like that. 

When I tasted it, it became an instant favorite! I have made it on repeat ever since because it is delicious, easy, quick, and economical. It makes a fabulous weeknight meal. Leftovers, if there are any, reheat very well the next day.

All you need is 5 simple ingredients: ravioli (I like to use cheese ravioli); butter; balsamic vinegar, toasted walnuts, and Parmesan cheese. The recipe comes together in no time and it's so easy a grade school kid could make it.

Today, since I'm watching my waistline, I wanted to take a turn at lightening up the recipe. Instead of using 6 tablespoons of butter, I reduced it down to 4 tablespoons and it worked perfectly. I also cooked 25 ounces of ravioli instead of 18-20 ounces so I feel confident that if 4 tablespoons was enough butter for extra ravioli, it would certainly be enough for the 18-20 ounces called for in the recipe.

When it comes to this recipe, you simply CANNOT go wrong! I love it!

Ravioli with Balsamic Brown Butter

Adapted from Food Network

by Giada De Laurentiis

Serves 4

18-20 ounces store-bought ravioli (I use cheese)

6 tablespoons butter (I used 4 tbsp. today)

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup toasted, chopped walnuts

1/4 cup grated Parmesan

Note: Be sure to use toasted walnuts. I toast mine at 350F for about 4 minutes.

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook to package directions (mine only needed a few short minutes). Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar,salt and pepper.

Transfer the ravioli to the pan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Yogurt Bar Charcuterie Board {and my thoughts on Charcuterie Boards}

 

Charcuterie boards are all the rage lately and people are putting ALL KINDS of food on their boards and calling it charcuterie. To me, charcuterie is classic antipasto, like meats and cheese, maybe some olives, and/or roasted veggies. However, all the rules are now broken. Literally everything is served up as a charcuterie board, even hot foods like breakfast and dinner. So, since all the rules are broken, here is my Yogurt Bar Charcuterie Board inspired by Ina Garten's tips and what I had on hand. 

Now before I tell you how I put this together I have to tell you that I love the way a charcuterie board looks, but there are several things I DON'T LIKE about a charcuterie board.

1) Way too time consuming and artsy. I do not like spending tons of time artfully arranging anything in my life so this just feels like torture. I can appreciate a pretty board, but personally it feels way too pretentious to me! Sorry, Ina. I will NOT be going to my florist for some greenery.

2)People spend way too much money on boards, fancy dishes, serving utensils, and also fancy ingredients. According to Ina, we do NEED focal points, but I say we don't need to spend exorbitant amounts on fancy things. 

3)People are now putting hot food on charcuterie boards and I'm sorry but I like my food hot. By the time you move all that around and decorate the board IT IS COLD! It literally makes me crazy when I see this.

So, now that I've discussed my issues with charcuterie boards let me tell you about my Yogurt Bar Charcuterie Board. First of all, it is not fancy whatsoever! I simply used what I had on hand and what was seasonal. I bet if you go look right now, you have all the ingredients to put something together. We do not have to reinvent the wheel here or go buy a bunch of out-of-season berries to be fancy. All we need is some seasonal fruit, some dried fruit, nuts, honey, maybe some chocolate chips, and granola. Let's be simple, folks.

Next, find a board that you have at home. Think outside of the box. The board doesn't have to be fancy because YOU ARE GOING TO COVER IT UP! Yes, I said it! According to Ina, all you need is a flat board! Next, you and I both know you have an array of mismatch dishes in your cabinets that you can use to create focal points and some height. I just used some ramekins I've had forever, a recycled yogurt glass that I washed out and kept, and an old wooden bowl that was cracked. I don't really do fancy.

Finally, I refuse to try and serve anything hot on a board and I also didn't have any typical charcuterie (antipasto) ingredients on hand, so I went with a yogurt board. As I mentioned earlier, I don't believe these boards have to cost tons of money to be pretty or pleasing.

My board came together with some Greek yogurt topped with honey, sliced almonds, candied walnuts and dried cranberries, granola, chocolate chips, dried mango, sliced banana, fresh slices of orange, and some dried dates. I resisted the urge to run out and buy a ton of beautifully colored berries because THEY ARE NOT SEASONAL, nor are they necessary.

Ina says that you should place down all the larger items first, leaving spaces, and then fill in those spaces with "large block of color."  She says to group like things together and your board will look "simple and elegant." 

Following Ina's rules I got out my cutting board and set the larger bowl of yogurt as the focal point. I put dried mango slices in an old recycled glass jar to create height. Then I put the sliced almonds, chocolate chips, candied walnuts and dried cranberries, and dried dates into the small ramekins. I sliced one orange to create a large block of color, added a banana to the board, spilled some granola down the middle, and filled in the empty spaces with sliced banana. Lastly, I drizzled the yogurt with some honey and stuck an old wooden spoon in the yogurt. It was easy peasy and I think it turned out well.

I made a yogurt parfait with candied walnuts and cranberries, sliced banana, a few chocolate chips, and a squeeze of orange over the top, then grabbed some dried mango to enjoy on the side. The kids made theirs with granola and chocolate chips with orange slices on the side. I made a few parfaits with the rest of it, stuffed some dates with yogurt and nuts, and stored it all in the fridge for a later time. Everyone was pleased.

Keep it simple. Life is hard enough!

If you'd like to read more about Ina's tips for building a charcuterie board, please click here.

A Whole-Grain Breakfast Bowl To Start Off The New Year!

Let me just say that I LOVE working at home virtually! There are just so many perks. Since I don't have to focus so much attention on getting ready (packing lunches, gathering supplies, commuting, working the car rider line, etc.) I have way more time to focus on breakfast! This is great for me because breakfast is my favorite meal of the day!

This is NOT your ordinary bowl of oatmeal. In fact, it's not really oatmeal at all. It's two parts pearl barley and one part oatmeal, so if anything it is truly a barley bowl...and it is THE BREAKFAST BOWL! The chew and pop of the barley with the sweetness of the fruit and maple syrup is definitely something worth waking up for! Trust me when I say that there is no going back to regular oatmeal after you have this! You will be adding barley to all of your breakfast bowls from here on out. 

This is one of those recipes that grows on you. You make it and eat it the first time and thinkingy, "well that was pretty good, but I don't know if I'd spend an hour cooking it again." Then later on in the day you find yourself thinking about it and so happy you leftovers for the next morning. When the next morning comes you've been thinking about that warm comforting breakfast bowl with the pop of the barley and the slight fruity sweetness from the raspberries. You imagine the maple syrup glistening and making the berries shine. You can hardly wait to warm up your breakfast bowl and you are so thankful that you made enough for today. You suddenly love this hearty comforting breakfast bowl that is warming your soul.  You are sad there are no more leftovers and you are sad it will take an hour to cook it again. But, this time, after craving it all week, you will not mess around and make half of the recipe. You will make the WHOLE batch!

That is the story of how I came to love these breakfast bowls. I made the recipe again today. The whole batch. I am so happy I can look forward to eating this for breakfast for the next few days. 

Whole-Grain Breakfast Bowl

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

1  cup pearled barley (see note)

1-1/2 teaspoons salt

1/2 cup old-fashioned rolled oats

1/2 cup whole milk, plus extra for serving

1/2 cup medium-diced pitted, dried dates (6 to 8 dates)

1/3 cup chopped toasted hazelnuts*

6 ounces raspberries, or more to your liking

Pure maple syrup, for serving

Note: Make sure you buy "pearled" barley, which has been processed so it cooks faster. Also, I don't care for hazelnuts so I subbed them for sliced almonds. In my opinion, the raspberries really make this recipe pop, so I opt to use a little more than the recipe calls for.  

 Combine the barley, salt, and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes. Add the oats plus 2 cups water, return to a boil, lower the heat, and simmer covered for 20 minutes, until the barley is tender and the oats are creamy. Off the heat, stir in 1/2 cup milk.

Spoon the barley and oats into four shallow bowls. Sprinkle with the dates, raspberries, and hazelnuts, drizzle with maple syrup, and pour on some milk. Serve hot.

Welcome 2021 @ I Heart Cooking Clubs!

 

Ina's Chocolate Peanut Butter Globs

Some people might think a world like "glob" doesn't sound appetizing. But, if we say Chocolate Peanut Butter Globs it instantly changes things! Right? I mean there are very few things that chocolate and peanut butter don't improve.

When I see the words Chocolate Peanut Butter Globs I think of complete and utter indulgence. After all, if I'm hungry for chocolate and peanut butter I do want globs and globs of it! 

This cookie is packed with tons of goodness: melted chocolate, chocolate chips, whole pecans, whole walnuts, and peanut butter chips and it's all nestled in a chocolate brownie-esque type batter that bakes up into one delicious glob. 

Also, I couldn't resist. It is 2020 and when asked what kind of cookies I'm making for the holiday I couldn't resist to answer with a simple "globs." It does seem rather fitting, doesn't it?

 

Chocolate Peanut Butter Globs

Adapted from Barefoot Contessa Foolproof

by Ina Garten

Makes 20-22 cookies

6 tablespoons butter

12 ounces semisweet chocolate chips, divided

2 ounces unsweetened chocolate

2 extra-large eggs

1 tablespoon instant espresso powder, such as Medaglia d'Oro*

1 teaspoon pure vanilla extract

3/4 cup sugar

1/3 cup plus 1 tablespoon all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup whole walnut halves 

1 cup whole pecan halves

2/3 cup peanut butter chips, such as Reese's

Note: I didn't add the espresso powder because we don't drink coffee and we don't care for the taste of it.

Preheat the oven to 324 degrees. Line a few sheet pans with parchment paper.

In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes.

In the bowl of an electric mixer fitted with the paddles attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.

Ina Garten's Pecan Sandies

  

I love to cook. I don't love to bake. Baking is precise and subject to things like weather, humidity, and  what color shirt you're wearing, or not wearing, that day. Baking is messy. Flour is finicky. Baking also results in dessert, which is my favorite thing to eat and I have zero willpower so, lots of reasons baking isn't my thing.

However, I've spent a good majority of my week off looking at all my Barefoot Contessa cookbooks and there were SO MANY baking/dessert recipes that I want to try! I have to confess that I've been bit by the baking bug. I also have to admit that I thought I was only missing one or two Barefoot Contessa cookbooks in my collections, but upon closer review it was actually more like five! I must rectify this immediately because I need ALL of her cookbooks in my collection. I am obsessed with Ina Garten at the moment.

I was lucky enough to score two bags of fresh Georgia pecans, direct from the pecan farm and I was either making Ina's Maple Pecan Pie or these Pecan Sandies. I would've preferred the pie, but every once in awhile I consider my husband so I let him choose. To say he loves shortbread is an understatement and he also loves pecans so, the Pecan Sandies were his choice. I went with it because then maybe it'll be his pants not fitting instead of mine.

So Pecan Sandies it is and they go perfectly with any holiday table. Not everyone can commit to a slice of pie or cake, but everyone can commit to a cookie. These are delicious, come together with a few ingredients, and are easy to make. A couple things make them stand out from the rest: Ina has you toast the pecans before they are blitzed into the flour and eventually the dough which results in a toastier, more rounded flavor profile. She also uses turbinado sugar in place of white sugar - a delicious twist. And lastly, that beautiful pecan perched on top so that you know what you're eating. 

Now, Ina would tell you that quality matters and she is right. We do always want to use the best ingredients. I am more than happy to be using the freshest most delicious pecans directly from Georgia in this recipe, but if you can't then don't stress. I'm sure this recipe is equally delicious with pecans from the grocery store. We can't all be as fussy as Ina.

 Pecan Sandies

Adapted from Barefoot Contessa Foolproof

by Ina Garten

Makes 20-24

1 cup pecan halves (4 ounces)

2 cups all-purpose flour, divided

3/4 teaspoons salt

1/2 teaspoon baking powder

1/2 pound (2 sticks) butter, at room temp

1/2 cup demerara or turbinado sugar

2 teaspoons pure vanilla extract

24 whole pecan halves

Preheat the oven to 350F. Place the 1 cup of pecan halves on a sheet pan and bake for 5 to 10 minutes, until toasted. Set aside to cool.

Place the cooled pecans plus 1/4 cup of the flour in a food processor fitted with the steel blade and process until the nuts are finely ground. Place the mixture in a medium bowl and add the remaining 1-3/4 cups of flour, salt, and baking powder. Stir to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the vanilla and the flour mixture, mixing just until the dough comes together.

Using a small ice cream scoop or your hands, form the batter into balls about 1 inch in diameter (1 ounce on a scale). Place the balls 1 inch apart on sheet pans lined with parchment paper. Press a pecan half into the center of each ball, pressing the pecan halfway down into the cookie. Bake for 20 to 25 minutes, until the cookies turn golden brown around the edges. Cool for 5 minutes. Place on a wire rack and cool completely.

 

 

Brussels Sprouts & Caramelized Onion Ravioli with Brown Butter

Ravioli make for a super speedy and satisfyingly delicious weeknight supper. Awhile back I made Giada's Cheese Ravioli with Balsamic Brown Butter and I fell in love. It is a dish that has been repeated over and over again ever since. I even wrote a letter about it.

I absolutely love that meal and thought it was perfect just as it was until I discovered Trader Joe's Brussels Sprouts & Caramelized Onion Ravioli. This ravioli, my friends, is the stuff of dreams. It is cheesy and creamy with the perfect balance of Brussels sprouts and caramelized onions and it goes EVEN BETTER with the brown butter, walnuts, and Parmesan.

It is quite simply a masterpiece! If you can still find this ravioli at Trader Joe's I encourage you to grab as many packages as possible and give this a go. If you love these flavors then you will LOVE this dish!

Brussels Sprouts & Caramelized Onion Ravioli with Brown Butter

Adapted from Food Network

by Giada De Laurentiis

Serves 4

18 to 20 ounces store-bought ravioli

6 tablespoons butter

salt and pepper, to taste

1/3 cup walnuts

Parmesan cheese, to taste (1/4 cup, or more)

*Optional: Add a splash of Balsamic vinegar to the brown butter if you like!

Bring a medium saucepan to boil and cook the ravioli according to package directions. Drain and set ravioli aside.

In a medium skillet add the butter and walnuts and cook over medium heat, stirring occasionally, until the butter begins to foam. This should take about 2-3 minutes. At this point, the walnuts will be toasted and the butter should be browned. If not, cook the butter another minute. Do not overcook or the butter and walnuts will burn.

Add the ravioli into the brown butter and mix carefully. Add in the Parmesan cheese and serve immediately.

Ruth Reichl's Parmesan Walnut Salad in Endive Leaves

Today marks the beginning of a six-month cooking adventure with Ruth Reichl. I ordered Ruth's The Gourmet Cookbook, which is the largest cookbook I own, at over 1000 pages and over 1000 recipes. The cookbook is so big it's funny. My 11-year-old son says, "Wow, mom. You're like the biggest food nerd ever." Every time he sees me with it he tells me, "If you read that whole book then I'm gonna expect you to know everything there is to know about food."


 I've spent hours pouring through the book and I still haven't been able to look through it completely, which is saying something. It is simply enormous and full of great recipes and quite simply, I adore it. I highly recommend it to all avid home cooks.

I'm in a fit of laughter today because out of this ginormous cookbook full of recipes I've chosen to share Parmesan Walnut Salad in Endive Leaves first. How does that happen?

Let me explain. I started a list of all the Ruth recipes I wanted to make and as usual, it became quite long. I was thinking about starting my adventure with a pasta dish like Macaroni and Cheese or Four-Cheese Pasta, but then I started to think about how I was going to make a pasta dish next week. Then I thought about making a dip, but then I remembered I was making one the week after. So, in an effort to make something completely different and unlike my next few posts, I opted for this Parmesan Walnut Salad in Endive Leaves and I'm so glad I did!

The nuttiness of Parmesan is wonderfully paired alongside walnuts. Then the Parmesan and the walnuts are coated with a light touch of mayo, lemon juice, and olive oil, as well as finely diced celery and parsley. You've got a bit of everything as far as texture and flavor go. It's chewy and crunchy and bright and flavorful. The slight bitterness of the endive leaves makes it the perfect vehicle for the nutty sweetness of the Parmesan and walnuts.

This is really one amazing appetizer! More importantly, I think this is an appetizer than almost anyone would love. It's healthy, vegetarian, and light yet delicious. I think that goes a long way at parties these days. I can see the plate being wiped clean every time. Thanks to Ruth for an amazing recipe that will be a new go to!

Parmesan Walnut Salad in Endive Leaves

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes about 25 Hors D'oeuvres

1 small garlic clove

pinch of salt

1 tablespoon mayonnaise*

2 tablespoons fresh lemon juice*

2 tablespoons olive oil

1 (6-ounce) piece Parmigiano-Reggiano, sliced 1/8" thick and cut into 1/8" dice

1/2 cup finely chopped celery

1 cup walnuts, lightly toasted and finely chopped

1/4 cup finely chopped fresh flat-leaf parsley

4 Belgian endives, trimmed and leaves separated

*Note: It's worth sourcing a very good Parmigiano for this recipe. Also, make sure your walnuts are fresh as they can go rancid if they languish in your pantry (I store mine in the refrigerator). When I typed up this recipe I realized that I omitted the olive oil by accident. This makes sense because my salad became dry when it sat and I had to add in a touch more mayo and lemon juice. I bet the olive oil would've loosened things up a touch more. If not, feel free to add a little more olive oil, lemon juice, and/or mayo before serving. Also, I found the leaves were great served with a wedge of lemon for drizzling right before eating. Word to the wise, I did season the dish with a touch of salt and pepper. I love salt and use it liberally. I held back on the salt in this recipe and was happy I did. I think it can quickly become too salty.

Using a large knife, mince and mash garlic to a paste with salt. Whisk together garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stir in cheese and celery, then stir in walnuts, parsley and salt and pepper to taste. Refrigerate, covered for at least 3 hours to allow flavors to develop. Mound 1 tablespoon salad onto wide end of each endive leaf. Arrange on a platter and serve.

Every Sunday @ Kahakai Kitchen