Cook's Country Comfort!

Last year I started watching Cook's Country on PBS and fell in love with the show and recipes. I then received the cookbook as a gift last Christmas, and it is now by far in my top five favorite cookbooks ever. It came with a dvd collection of the episodes as well, and I admit that I can watch them over and over and never tire of Chris Kimball's food snob commentary!

Two months ago, Supper Club did a brunch theme and I made this recipe from the cookbook. It is a perfect bread to make in the wintertime. There are two variations in the cookbook, and this is the one I did. The cheese oozed out of the top of the bread (see above) as it came out of my oven, looking perfectly gooey and tasting even better!

Beer-Batter Cheese Bread (courtesy of The Cook's Country Cookbook)

Ingredients:

1 cup shredded smoked gouda

8 slices of bacon, cooked until crisp and then crumbled

2 1/2 cups all-purpose flour

3 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon pepper

1 1/4 cup light bodied beer (I used Budweiser - worked perfectly)

4 tablespoons melted butter, plus 1 more tablespoon for brushing the top

Directions:

-Preheat oven to 375 and place rack in the middle. Grease an 8 1/2 by 4 1/2 inch loaf pan.

- Combine the cheese, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in the beer and melted butter and mix until well combined. Fold in the bacon. Pour into the loaf pan, spreading the batter evenly into the corners. Brush with the melted butter.

- Bake until deep golden brown and an inserted toothpick comes out clean from the center (about 40-45 minutes). Rotate the pan halfway through the baking process. Cool on the pan for five minute and then turn it out onto a wire rack. Cool completely and then slice and enjoy! Once the bread is leftover after the first day, it is best to toast it!

Leftover Love

Still coping with a breakup less than two weeks old of a relationship almost two years old, I was not able to carry myself out of bed yesterday morning for Thanksgiving.

Rather, my family and loved ones did.

If it were not for their words of support and love, I physically could not have done it. I somehow managed to cook parmesan mashed potatoes and homemade cornbread and even found the strength to make the candied carrots he was supposed to make for the feast. Finishing the carrots felt like a kitchen accomplishment like no other I have ever had.

It is good to be here at home on a rainy, quiet day and finishing a lunch of Thanksgiving Dinner Pie. I concocted the idea in my head a few days ago of creating a pie that was a thick slice of Thanksgiving. I didn't want a gooey and runny consistency of a pot pie at all, nor did I want it to be chunky like one either. I wanted it as smooth as a cheesecake. The idea worked, and it is an absolutely delicious way to eat leftovers.

I took leftover mashed potatoes, turkey, and stuffing and gave them a few quick turns in a food processor. I did not add any liquids - that was key. I cut corn of a cob my sister grilled yesterday and lined the bottom of a store-bought pie crust with that. I then patted and mashed in the filling. I took leftover cornbread and crumbled it, then added some melted butter so the top of pie would be golden. I popped it in the oven at 350 degrees for about a half hour. I served it with cranberry sauce on the side, drizzled it with hot gravy, and had a small glass of a 2007 Bloom riesling.

This could have many variations, such as using green beans to layer the bottom and instead of corn bread on top, using caramelized onions. I think you could used mashed sweet potato as a substitute so long as its more savory than sweet (i.e. no marshmallows in the mix). I would love to hear how other people would do this.

Thanksgiving Dinner Pie is definitely great comfort food, and I am thankful for the comfort I received this Thanksgiving from my loved ones on a difficult day that I am thankful I made it through.

The One Upside of Breaking Up: CHOCOLATE

The only upside to a breakup is you can eat tons of chocolate and no one can say a word to you as you shove M&M's in your mouth at your desk at work or pile up the bags of York Peppermint Patties at the checkout counter at Waldbaum's. If its over, than I am bringing the cocoa with me and I am making sure I get full custody of the Cadbury.

If I had to choose chocolate in my favorite form, it would be cake. Ironically, not one of those chocolate lava cakes with gooey goodness oozing out of the center. The best chocolate cake is...well...the classic back of the box Hershey's "Perfectly Chocolate" Chocolate Cake. I made it for the first time two summers ago (see photo above) for my best friend's birthday and since then have also put it into cupcake and layer cake form. This was a bundt pan and then I filled the center with and decorated the top with chocolate kisses.

I think this is a good time of year to share this recipe since I can see it utilized in various formats, from dessert at Christmas dinner to cupcakes with vanilla frosting and crushed peppermint on top to a nice layer three layer cake with mocha frosting. If you go the classic route, double the frosting recipe. Two cups will not be enough, but four is enough for the cake and a nice spoonful or two to lick.

Of course, if you had a recent breakup, I would triple the frosting recipe so you have a nice cup to eat.

Hershey's Chocolate Cake and Frosting (courtesy of every box of Hershey's cocoa powder on every supermarket shelf)

• 2 cu ps sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

It's The Great Pumpkin

I love football, so cooking on football Sundays in the fall is always an event I am excited about. It has been a long time since I have watched football alone and cooked for myself - I usually tailgated with the ex and tried to plan elaborate meals days in advance. While today was not an easy day watching the Giants game alone, I refused to give up my tailgating tradition. It wasn't elaborate, but I did it and that is all that matters.

The pumpkin trenette I purchased from Williams Sonoma this past week was the dish of choice. Unfortunately, the fiore pasta from Italy is not available to order on the website. If you do not have a store by you, try and order it online here. Its not the same, but I am sure it is good enough as a substitute unless you enjoy making your own fresh pasta (in which case there are plenty of recipes out there).

So I cooked it according to directions and made a brown butter and sage sauce. I brown unsalted butter and added a pinch of freshly chopped sage and let it brown for five minutes. I then grated some parmasean cheese, poured myself a nice hefeweizen, and had some good comfort food. At least the Giants did not break my heart and won the game today.

As for dessert...that will be a slice of bakery made pumpkin pie.

Jack & Eating Beanstalks

My nephew, Jack, is four years old. I love him to bits, and I also love photos of him with food. Here is a picture I took of my Supernephew eating a good ol' New York bagel!

Perfectly Penzeys

Although I live close to a Penzeys Spice store, I love receiving the catalogue in the mail since it is filled with eclectic recipes and good cooking tips. The holiday catalogue came yesterday, and for those of you who got it as well, how amazing does the cranberry duff look?

Last month I visited my local Penzeys store, which is aroma nirvana for any foodie. Anyone who has a store near them knows you have to allow yourself an hour or so in order to smell each and every sample jar of all the spices. I admit I was a little sad to go alone last month - I tried to coax the ex to come with me to check out spices for his hash browns and was excited at the idea, but he was not and I pressed on by myself. Still, I enjoyed the spicey experience and focused on my mission at hand: CHILI POWDER.

I had made chili recently and not happy with the results. Then, the Thanksgiving catalogue came introducing a new chili powder: Chili 9000! I had a feeling this was going to make my chili, and although the 3000 also seemed like another option, the 9000 won hands down when I opened the jar to smell it in the store.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschili9000.html

That Sunday I made Crock Pot Chicken Taco Chili and ate it out of my new chili mugs (see photo). Here is the recipe. It is 65 degrees here in New York today, so I would save this for another weekend! The Chili 9000 made this dish, and it is totally worth picking up at your local Penzeys or ordering from the catalogue for this cold winter.

Crock Pot Chicken Taco Chili (courtesy of Gina's Recipes)

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies (drain them or it will be soupy!)
• 1 packet taco seasoning (Ortega was fine)
• 1 tbsp cumin
• 1 tbsp chili powder (I used Penzeys Chili 9000)
  
• 24 0z. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro (I do not like cilantro and did not use)

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (I did lowfat sour cream and lowfat sharp cheddar and also added some nice tortilla strips!)

The Christmas Cookie Conundrum

Thankfully, I now belong to a supper club, thanks to an invite from my best friend, with an amazing circle of women who are phenomenal people and phenomenal cooks.

Each December is the annual cookie exchange. This will be my first one, and although when we actually meet that day we will make salads and taste one or two cookies, we all get to go home with bags and bags of cookies we swap! Each member usually makes at least two types of cookies. I already know one cookie I will definitely make are the peanut butter and jelly thumbprint cookies I make each year (pictured in the photo above from last season). I would hardly call them light, too. I make sure I use grape jelly so that they are almost as good, if not better, than an actual peanut butter and jelly sandwich.

It is the second cookie that is now a conundrum. I cannot decide on the kind of cookie (I have less than a month to decide) or bar I want to make. My Everyday Food magazine arrived the other day and I wasn't that impressed with the cookies or bars there this year for some reason. I am leaning towards a kind of peppermint chocolate bar, but I am not one hundred percent certain yet. I look forward to taking an hour or so in the next week or two and sitting down to browse recipes.

I suppose more emphasis is being placed on this one cookie or bar than usual, but these Christmas cookies will just about be the extent of Christmas in my apartment this year. I cannot and and will not put up my Christmas tree. It is the first time in my 31 years, but the pain is really not worth going through all the motions for. I decorated my tree last year with him - I even got him his own ornament and we received one that said "First Christmas" together. I never would have believed the first was the last. I am making a decision to give my heart ache a break this holiday season and keep it simple. I am sure I will go to Pottery Barn for a few accents here and there that are new and place them around the apartment (maybe even a nice cranberry centerpiece and new hurricane lantern for the table). But that tree is staying in the box, the ornaments are staying wrapped up, and the lights are to remain as tangled up as my heart feels these days.

Still, there will be Christmas cookies baking away in my oven and filling up my apartment with a different kind of holiday joy. The beauty of it all is that I get to share it with friends and family that I love.

Peanut Butter and Jelly Cookies - (Courtesy of Cooking Light Magazine)

Yield: 3 dozen (serving size: 1 cookie)

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 2/3 cup granulated sugar
• 1/2 cup chunky peanut butter
• 1/4 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Cooking spray
• 7 tablespoons seedless raspberry preserves (*I USE GRAPE JELLY!*)
• 1 tablespoon fresh lemon juice

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.

Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.

Preheat oven to 350°.

Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.

Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Retail Therapy

Breakup Rule Number One: If you are a female, indulge in retail therapy.

Of course if you are a female who is also a foodie, your retail therapy is all going down at one store: Williams Sonoma. I make a mad dash there knowing he is coming to my apartment to return the last of my things, and I did not want to deal with any of it. Within twenty minutes of walking through the cream colored arches of the store at the mall, $100 worth of cooking goods are set in their signature metal wire basket...

A new garlic press (can I pretend his head is a clove as I squeeze it through?), a meat thermometer (now I do not feel as guilty over the undercooked pork I accidently served him two months ago that he got sick on), a jar of beef bourguignon base (because wine right now in any way, shape, or form is my friend), pumpkin trenette artisanal pasta (the ultimate comfort food right now with lots of butter), and a brown sugar bundt cake mix (to hopefully counteract the saltiness of my tears right now).

There is a pie crust demonstration going on right now at the counter and I momentarily cringe at the thought of the upcoming Thanksgiving holiday. He is supposed to be next to me, supposed to cook a side dish. I try to distract myself with madeline cake pans but then spot a spatula I was planning to buy him since he recently got a new griddle and makes hash browns on them better than any diner.

No, no, no. Apparently this is a pie party, not a pity party. I glance at some really decrepit pie crusts on the demo table and my heart totally relates. I seriously consider opening a tin of chocolate peppermint bark right there and then on the spot, but carry on and stare at some herb infused oils instead.

I cooked for him all the time: amazing dishes like cheesesteak, jalapeno mac and cheese, chili, lamb chops, roasted chicken, garlic mashed potatoes, stuffed shrimp. Cooking for us two was a wonderful thing - giving me the greatest joy I ever felt in a kitchen. We even took a cooking class together. Cooking for one...well...I wouldn't know just yet, especially since I cooked each Sunday during football season for us as we watched the games.

I turn away from the oils on the shelf and think about what I want the next time I am here shopping. I want a new cast iron skillet, the Elbelskiver pancake pan, and tupelo honey. Hopefully I will also be in better spirits and bring myself to buy the spatula for my own hash browns.

Ebelskiver pancake pan video