Sugar Cookies

I have been busy baking cookies lately for various occasions for my girls at school.  Before moving to the States 2 years ago, I'd never baked a cookie in my life!  Just not a big thing in Australia so I was under some pressure to get up to speed, particularly if I wanted my little hobby with parties to succeed here in the US.  I quickly learned some basic techniques and now have been having more and more fun decorating sugar cookies for all sorts of occasions.  These are some from our Wedding Anniversary celebration a couple of weeks ago.  I really enjoyed putting together the event styling and preparing all the food for our event but I was particularly proud of these.  So simple but so cute. I have to credit the fact that I use an awesome sugar cookie recipe and more than that, I use an incredible vanilla extract which has transformed the taste!  

I use the recipe below from Glory from Glorious Treats and I love the flavor and texture.  Some cookie folk use icing sugar in their mixture but I'm not sure about that, might be something I try down the track but this gives a great texture to work with and so I am sticking to this for now.

Rolled Sugar Cookies, 

3 cups all purpose flour

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 large egg

1teaspoon good quality vanilla extract

Directions:

Directions as per Glory, here at http://www.glorioustreats.com/2010/03/making-sugar-cookies-recipe-and-tips.html

I could rewrite her directions but she has done a wonderful job of working through each step with easy to follow photographs.  I also think it's necessary that you explore her site and get lost in her creativity... she's amazing.

Here are some more of mine for a baby shower Party Favor I finished today.... a little preppy, in some spunky colors of yellow, blue, lime green and grey.

Dukkah

Dukkah (pronounced Dook-ah) is an Egyptian spice and nut mixed which is usually served with bread and oil as an appetizer.  I gave these as a party favor gift at our recent Anniversary Party so I hope there are now people all over Wisconsin enjoying some tasty dukkah with their friends! It is a simple yet interesting start to a meal or you could use it in place of a breadcrumb to coat lamb or pork before pan frying or baking it.  There are loads of ways to use this versatile mix.  If you're interested in trying something different, you will be so surprised with the flavours you can achieve my mixing the basic blend of nuts with any other of your favorite element to make something you just love.

1 cup hazelnuts
1/2 cup pistacchio nutes
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
salt
pepper or peppercorns

Method:

• In a hot dry skillet, roast the nuts and seeds separately until they are toasted and aromatic.
• Process each element in a coffee grinder to a coarse grind.  Finer if you wish but it is nice to have a bit of texture to it to grab hold of the oil on the bread.
• Mix the quantities you desire and add salt and pepper. 
• Optional: Add red pepper flakes, dried lemon etc (whatever takes your fancy) until you are happy with the flavor.
• Store in an airtight container in the pantry for up to 3months.
• To eat; tear off pieces of a nice rustic bread, dip it in a good quality olive oil, and then dip into a bowl of dukkah.  Delightful!

additional options:
ras el hanout
fennel seeds
dried lemon zest
red chili flakes
dried herbs - mint, thyme

Stuffed Red Peppers

This was a knock out.  Very easily made into a vegetarian meal and sometimes I would say it would even be preferred but tonight we ate it with some spicy chorizo sausage meat and it was amazing.  My apologizes, it is not the most gorgeous of photographs, but let me tell you - you will inhale it! I had some left over cous cous from the night before and needed to clear out my vegetable drawer of some rather suspicious looking zucchini's.... I whipped this up and had it in the oven within minutes.  A beautiful aroma filled my house as it cooked and with a simple salad, it was a great healthy mid week meal.

Ingredients:
1 cup israeli cous cous, cooked
2 cups chicken stock
1/4 cup parmesan cheese
100g chorizo sausage meat
1/2 small red onion, diced
butter
1 tspn garlic
smoked paprika
oregano, dried
2/3 cup portabello mushrooms, finely diced
1/2 medium zucchini, finely diced
chili powder or red pepper flakes
1/2-1 cup tomato sauce / pureed tomatoes
tabasco sauce, optional

vegetarian option:
diced zucchini
roasted butternut squash
roasted eggplant

Method:

• Carefully cut around and remove the stalk from the red pepper and then slice it in half.  Trim and clean up the seeds from the inside so that you have two tidy half shells.
• Pre heat your oven to 350'F
• In a saucepan, cook your cous cous in chicken stock and a pinch of salt, until tender.  When ready, add a knob of butter and 1/4 cup of parmesan cheese and mix through.
• Heat a small skillet, add a drop of olive oil and cook your diced red onion under tender.
• Add garlic and zucchinis and cook for about 3mins. Add the mushrooms and a knob of butter.  Season with salt and pepper, oregano and mix well.
• When the mushrooms and zucchinis have browned nicely, remove from the heat and pour all the onion, mushroom and zucchini into a mixing bowl.
• Cook your chorizo meat in the same skillet until browned.  Drain any excess fat.
• Mix your chorizo with your vegetables and taste.  Add tabasco, chili powder or smoked paprika to your liking.  
• Add 1/3 cup of tomato puree and mix well.
• Spoon mixture into your half red pepper shells and bake for approx 25mins.
• Baste with a little extra tomato sauce after 15mins of cooking to ensure it stays moist.

As everything is already cooked you are just waiting for the peppers to soften slightly and for the flavors to incorporate.  Serve with a fresh mixed leaf salad, corn on the cob or boiled potatoes.

Basil and Lime Chicken

It is the week of 4th of July and despite the lousy weather I am determined to keep my cooking light and fresh.  I have been eating whatever is coming out of my Farm box so basil, zucchini and broccoli were big this week.  I have made so much basil pesto lately that I needed a new excuse to pulse up basil and create a different meal.  I found this recipe via pinterest a little while ago and have been meaning to try it, it comes from http://goodenessgracious.com/2012/01/basil-lime-chicken.html.  It was delicious.   I actually sliced my chicken breasts through in half lengthwise before marinading and for quicker cooking and then sliced it in chunks once grilled .  It ensured it stayed moist but then once cut it allowed it to soak up all those yummy flavors of the sauce.  My girls enjoyed the chicken, the marinade was fresh and tasty without being overpowering.  I served it with a simple vegetable mix of small florets of broccoli and cauliflower and zucchini quartered, tossed in a little walnut oil and butter in a pan with garlic... it made for a great everyday meal with some zesty flavors to keep from being another boring chicken dish. Give it a try at your next summer BBQ, you'll really enjoy it I'm sure.

Ingredients - marinade
2 limes, juice of and zest
3 cloves of garlic, crushed
3 T worchestshire sauce
3 T olive oil
1 tspn dijon mustard
3 T soy sauce
3 green spring onions, finely diced
3 lbs  or 1 1/2kgs chicken breasts, whole

Pour all the ingredients into a bowl and whisk together until combined.  Place whole chicken breasts in the marinade and allow flavor to infuse, at least 1-2 hours in the refridgerator.

Ingredients - finishing sauce:
1/4 cup extra virgin olive oil
3 green spring onions, chopped
1 lime, juice of
3 T fresh basil leaves, chopped
2 cloves garlic, crushed
1/2 - 1 tspn sugar, to taste.
salt

Place all ingredients of sauce into a mini processor and process until combined.  Set aside until ready to serve.

Method:

• Pre-heat grill plate.
• Drain the chicken from the marinade and grill on the hot plate, approx 7 mins per side and until internal temp reaches 165'F. Allow to rest, then slice into large chunks.
• When served, pour over the lime and basil finishing sauce.
• Serve with your choice of vegetables, salad, rice or pasta.

Chipotle Mayonnaise

I made my yummy turkey and spinach burgers the other night http://whatsfordinner-mum.blogspot.com/2012/07/turkey-burgers.html and wanted something delicious and spicy to go on top. We are watching the carb intake here at the moment so we ditched the bun however probably made up the calories with a healthy dollop of this awesome sauce!

I started with a garlic aioli and added the chipotle peppers to that.  I could eat garlic aioli on anything so it was a good base for me.  You might think it takes too long to do this sort of thing from scratch but honestly it takes about 3 mins to prepare and will keep in the fridge for at least a week to 10 days. I'll post a photo shortly, I have been making small jars for friends so will snap a photo before I give it away next time.

Garlic Aioli:

2 cloves of garlic, crushed and rinsed well (and strained)

2 egg yolks, room temperature

1 cup extra virgin olive oil

sea salt and cracked pepper

4-6 tblspn red wine vinegar

water

The biggest tip I learned recently was after you crush the garlic then wash it thoroughly in a strainer under running water until the water coming off it is almost clear.  This takes the heavy punch of the raw garlic and leads to a more subtle end product.

Method:

• Add the egg yolks, rinsed garlic and about 2 tblspn cool water to the processor and mix to combine, well.  
• Begin to add your oil through the funnel at the top in a slow continuous pour and continue to process. It will begin to become thick and emulsify as you add the oil.  
• Once you have added about half of the oil, stop and adjust the flavor with salt and pepper, and add some red wine vinegar.  
• Continue to process until you have used all the oil. 
• Adjust the consistency by adding red wine vinegar or water, depending on the balance of flavors. Adjust to your taste.  Don't forget to add salt if necessary.  Obviously you are trying to achieve a flavor that should not be too oil heavy or too acidic. 

Chipotle Mayonnaise:

To about 1/2 a cup aioli you have just made, add 2 chopped chipotle* peppers and a spoonful of the adobo sauce.  Mix well and enjoy over grilled steak, in a burger, as a dipping sauce for veggies or chips.

* you can buy "Chipotle peppers in adobo sauce" in small tins in the mexican section of your supermarket.  I would keep the remainder in an air tight container in the fridge for up to 2 weeks.  Use the leftover in your tacos or to make more chipotle mayonnaise! 

Roasted Red Pepper and Tomato Chutney

Chutney, relish, jam... I think it all refers to the same thing.  This is a slow cooked blend of fruit and sugar which turns into a delicious sticky jam with lots of complexity.  The small hint of chili make this a well balanced topping for loads of different things.  I would eat this on zucchini slice or frittata, alongside lamb, with a juicy big brat or country sausage, on a burger and probably even in a grilled gruyere and ham toasted sandwich.  I made half this batch and it just wasn't enough. 

Makes approx 4 small (half pint) preserve jars

Ingredients:
1kg tomatoes
2 small red onion, finely diced
5 red peppers, roasted and skinned
2-3 fresh red chili pepper
600ml white wine vinegar
450g caster sugar (fine white sugar)
salt and pepper
1 tspn paprika
1-2 tspn cayenne pepper (optional and to taste)

Method:

• Heat your oven to 400'F.
• Slice the red peppers removing the seeds and stem into approx 3 pieces each.  Rub with a little olive oil and place on a baking sheet lined with parchment paper.
• Roast the peppers until charred and the skin has visibly blistered from the flesh, approx 25mins
• Remove the peppers from the oven and immediately place in a ziploc bag and seal (for approx 2mins).  This encourages the skin to lift from the flesh and makes removing the skins much easier. 
• Remove skins and roughly chop the peppers
• Score the base of the tomatoes with a cross and place in a bowl.  Blanch them in boiling water for up to 1 minute.  This allows the skins to be removed easily.
• Peel and dice and the tomatoes or place in a mini processor - be careful not to produce a puree.
• Dice the onion and chili pepper.
• In a saucepan, add the tomatoes, peppers, chili and onion.  Add the white wine vinegar and sugar and season with salt and pepper.  Bring to a boil over high heat and when the sugar has dissolved, turn down to a simmer and continue to cook until the ingredients turn into a jam like consistency.  This could take up to 40mins.
• Adjust the seasoning and add your paprika and/or cayenne pepper.  If necessary add a little water, 1/3 cup to the mix and reduce again to achieve a balanced flavor.
• I like my chutney with a little kick so the cayenne pepper works beautifully.

Orzo pesto pasta with grilled chicken

Orzo was a pasta I'd actually never cooked with before but after the success of this largely accidental dish, I will definitely be using it more often.  I have always been meaning to whip a quick pasta salad using orzo but have never found the occasion.  This turned into such a quick, light and super tasty meal for the whole family.  I had some chicken breast in the freezer which was marinating in rosemary and lemon oil so all I had to do was defrost it, cook the orzo and sauté the mushrooms.... so quick.  

I actually made the pesto from scratch here because I had a large bunch of basil on it's last days but you could easily opt for a good quality pre-made pesto.  Not to discourage you, because pesto is one of the easiest things in the world to make.... however I have some quick tips for your pantry to make it even easier.  I always have a container of lightly toasted pine nuts on hand so it is as simple as processing all the ingredients together and adjusting the consistency with olive oil or lemon juice. 

The girls loved the pasta, they couldn't quite get their heads around whether it was rice or pasta but it is so light, it makes a great vehicle for so many flavors.  I will be trying it again with a simple mix of tomatoes and olives and maybe some ripped prosciutto.

Serves 4

Ingredients:
2 chicken breast, sliced
1.5 cups orzo pasta

3-4 cups chicken stock, (enough to cover pasta by an inch)

rosemary and lemon olive oil, to marinate the chicken piece

1 cup mushrooms, sliced

1 clove garlic, crushed

sea salt and pepper
2 tblspn pesto (see below)

Basil Pesto

3 handfuls fresh basil leaves

1 handful pine nuts, lightly toasted

squeeze of lemon juice

3/4 cup parmesan cheese

olive oil

salt and pepper

Method:

• marinate the chicken breast pieces in rosemary and lemon olive oil for 1-6hrs (or freeze with oil in bag)
• cook orzo in chicken stock, 8-10mins
• cook onions until clear in a little olive oil
• add a knob of butter and saute mushrooms with crushed garlic and season heavily with salt and pepper. cook until they are golden in color
• move to one side of the pan and add chicken pieces
• sear the chicken and saute until cooked through.
• drain the pasta, retaining about 1/2 cup of chicken stock pasta water
• add the cooked orzo and toss thoroughly with the chicken and mushrooms
• add pasta water slowly to loosen as needed
• add basil pesto and stir through until combined
• serve with a sprinkle of parmesan cheese and cracked pepper