Lingerrrrrrrrr

Linger by The Cranberries
This song has a 36 second intro filled with m-m-m-ms.  The Cranberries are from Ireland and this weekend is St. Patrick's Day. And the lyrics are about how cheating can really mess with a relationship.  Yep.  That's pretty much what this past weekend was all about.  I knew I wanted to post today with a St. Patrick's Day theme and chocolate and mint came to mind with mint being green and all.  I decided that that flavor combo would manifest itself in the form of a brownie.  And, although I did the majority of the planning of this brownie while on the treadmill, full of resolve to limit my samples to little nibbles . . .  I tried!  I really tried!  But these turned out really, really GOOD!  So good, in fact, that my husband, who doesn't even like the chocolate/mint flavor combo, has eaten AND returned for more nibbles!  And the cheating belongs to me.  I've been doing so well on my resolve to eat better and exercise more.  Well, I'm exercising alright!  But these guys won out.  The Cranberries chastise me - "do you have to, do you have to, do you have to let it linger?"  And then I take a bite and end up saying, "M-m-m-m-m!"  For about 36 seconds.


I'm not Irish and I've never been to Ireland, although it's definitely on my list!  I HAVE been to England, however, and enjoyed being the center of a rousing rendition of an Irish pub-drinking song. Literally!

In 2003, my daughter and I went to England to attend a study abroad program at Cambridge University.  We arrived a week early to give ourselves some time to explore London.  It was wonderful! And, to this day, one of the most memorable and funny experiences of the trip happened one night on the tube (their subway.)

It was late and we were heading back to our room via the tube. Being short, I always had to make sure to claim one of the poles that extended from ceiling to floor to hang onto since there was no way I could reach the upper rails.  On this particular night the seats were taken but there was plenty of floor space and I easily found my way to a pole and held on.  Everything was quite serene until one stop near Picadilly Circus.

The doors opened and admitted this group of about five strapping young men, mugs in hand, spirits high! It was evident that they were in the middle of a pub crawl.  Remember how I said there was plenty of floor space?  They apparently didn't notice.  Like they apparently didn't notice little 'ol me clinging to my pole.  For they all decided to huddle around the SAME pole.  To make room I proceeded to wrap my body around the pole - a skill I  had already perfected from riding the shuttle bus when I attended Weber State University!

My eyes desperately sought out the face of my daughter, a few poles away and OUTSIDE the circle of friendship of which I was now so intimately a member.  She seemed amused.  I decided to be amused later, providing I escaped unharmed!  What could possibly happen on public transit, right?

All went well for a stop or two.

Then suddenly, one of the guys did a sort of "Hip, Hip, Hooray" type of thing and the whole of them launched into one of the most rousing songs I have EVER been a part of without singing myself!  It was deafening!  They sang with gusto, clinking mugs together!  I didn't understand a word but I was pretty sure it was Irish.

At this point my eyes were wide open - think Lucille Ball.  Were these the hooligans about whom we had been hearing so much on the news???  All I knew was that I was going to stick tight to my pole and make as little motion as possible so they would continue to not notice I was smack dab in the middle of them, their hands holding the same pole, above and below my own.

One stop more, the doors opened, they exited, and, like a vacuum, all sound went with them, leaving nothing but a humorous memory for this American lady!

If I could track down those blokes today I'd gladly treat them to a batch of these delicious brownies.  A layer of chocolate mints, like me, smack dab in the middle, baked until melty, then topped with a layer of ganache.  The textures in this brownie will certainly have you either singing your own pub song or joining The Cranberries with m-m-m-ms.

Minty Chocolate Brownies
4 oz. unsweetened baking chocolate
1 c. unsalted butter
2 c. sugar
pinch of kosher salt
1 t. vanilla
4 eggs
1 c. flour
3  5 oz. boxes of Haviland Thin Mint patties, frozen
12 oz. semi-sweet chocolate pieces and/or milk chocolate (I used a blend)
5 oz. heavy cream
2 t. peppermint extract
1 bar white chocolate or 3 oz. white chocolate chips
green food coloring

Preheat oven to 350 degrees.  Prepare a 13x9 pan by spraying and lining with parchment so that the long ends hang over the edge, creating the handles with which you will remove the brownies from the pan later.

In a microwave-safe bowl, combine the unsweetened chocolate and butter and melt in 30 second intervals, stirring after each interval, until melted.  It should take a total of 2 - 3 minutes.  Let cool.

Stir in the sugar, salt, and vanilla and blend well.  Being sure that it is cooled, add the eggs and whisk together.  Add the flour and fold in just until blended.

Pour half of the batter into the prepared pan.  Place a layer of the frozen chocolate mints.

Add the remaining batter and use an offset spatula to evenly spread it across the mint layer.

Bake for 25 minutes.  Let cool.  Using the handles, lift the brownies from the pan and place on a cutting board and pull the parchment down, exposing the sides.

Place your semi-sweet/milk chocolate chips in the bowl of a food processor and pulse to break into smaller pieces.  Heat the cream just to a simmer.  With the food processor running, pour the hot cream in through the chute.  The cream will melt the chocolate and create a luxurious chocolate mixture.  Continue to process until velvety smooth.  Add the peppermint extract and mix well.  Pour the ganache over the top of the baked and cooled brownie, using the offset spatula to reach the corners and create a smooth top.  Chill.

Place the white chocolate in a microwave-safe bowl and melt in 15 second intervals, stirring well after each interval.  Take about a third of the melted white chocolate out and place in a separate bowl and color with green food coloring.  Place the white chocolate and the green chocolate in plastic bags and snip the corner.  First, using the white chocolate make a drizzle diagonally back and forth, going past the edges, down the entire length of the brownie.  Next, using the green-tinted chocolate, do the same thing going in the opposite direction.  Then, to create a plaid, use the white chocolate again and drizzle again in the same manner as the first time.  

Sprinkle with green sprinkles, if desired.  Chill.

Trim off the outer 1/4" edges - I used a pizza cutter.  Then divide into squares.

As far as which chocolate mints to use, I did a test between the Ghirardelli squares and the Haviland Thin Mints.  

I absolutely couldn't tell the difference in the end.  And, since the Havilands are .89 at my Walgreen's right now and it only takes two and a half boxes, that would be my choice.  You're going to put them in the freezer anyway so stock up while they are on sale!  Also, you don't have to unwrap each piece, which saves time.  It takes two bags of the Ghirardelli squares which is more than twice the cost of the other.  And there's the unwrapping issue . . . But use what you have!

Copycat Seafood Brodetto

Soldi, Soldi, Soldi by Sophia Loren
I searched diligently for a song about doing something your own way (My Way by Sinatra - too swan-songish) or being a copycat (The Cranberries - too not-at-all-the-sentiment-I-was-looking-for) or fishing (too, well, American sounding.)  I puzzled a little longer then hit myself up alongside my head.  I have a CD of Italian songs that I listen to all. the. time.  I bought it years ago for a church youth spaghetti feed for background music.  I loved it so much it's been a regular go-to when I'm doing just about anything around the house.  My kids know it well.  When Sophia's song comes on we all chip in on the "cha-cha-cha" part.  Translated, the title means Money, Money, Money.  Nothing about fishing, but it truly sets the mood as I pretend I'm Sophia, sashaying around the kitchen as I whip up a beautiful fish stew from my husband's catch of the day.  No - really! 

A little over a year ago I made a trip to our local Olive Garden restaurant and began my perusal of the menu to find something I could eat that wouldn't break the calorie bank.  They have several options - but I was getting tired of those same options.  Often I'll get an appetizer and make it my meal - love the Sicilian Scampi!  Today, though, I was hoping something new would pop out at me.

And it did!  They had this dish they called "Seafood Brodetto."  As I read the description it passed on all criteria.  Fish and seafood - we know that's good for you - check!  Tomato based broth with no mention of creams - yes!  A quick consult with the nutrition app on my phone informed me that it was a mere 480 calories - yes!  yes!  yes!  I was hoping to be in love in the very, very near future.

And I was!  As the server brought out the dish I noticed this half-lemon perched on the side.  She informed me that I really must squeeze the juices all over the dish to truly appreciate the flavors.  I love testing "authority" so I, of course, took a taste before the lemon squeezing and, then again after the squeeze.  She was right.  The lemon brought the dish to life.  To life, I say!  The presentation was appealing - it came from the kitchen in it's own little round crock-like dish.  It was served with two slices of grilled ciabatta bread.  Being afraid of the aftermath of most "light" fare, though, I was hoping that this fish stew was going to fill me and leave me satisfied.

And it did!  Despite the lack of any apparent abundance of fats or creams, I was full AND satisfied!  With so many flavors to decipher and pinpoint, my tastebuds had all sorts of things to talk about.  There was a slight acidity besides the lemon, a warmth that most likely came from the chile flakes I saw.  The vibrant colors of red from the tomatoes, green from the spinach leaves, orange specks from some carrots and shrimp, and white from the fish and scallops.  The tilapia filet was nestled down in this flavorful hot tub surrounded by shrimp and little scallops.  I was hoping I could figure out how to make this at home.

And, after a few attempts and many trips back, I think I did!  I did some research on brodetto to help fill in some of the blanks and discovered that the other acid I was tasting was most likely red wine vinegar.  I loved the story of how brodettos were made in little Italian fishing villages from the catch of the day, and just about every person had their own version.  A-ha!  The license to do some free-wheeling!  Today I'd like to share the result of my culinary journey with you and hope you'll enjoy it as well!

Seafood Brodetto
Serves 4
Printable Recipe Card
2 shallots, diced
1 celery stalk, diced
1 carrot, diced
2 garlic cloves, minced
pinch of saffron
pinch of chile flakes (optional)
1 T. olive oil
2 T. tomato paste
1/2 c. white wine
3 T. red wine vinegar
1 qt. seafood stock
1 14.5 oz. can diced tomatoes, undrained
4 tilapia filets
8 oz. medium shrimp, peeled and cut into bite-size pcs.
1/2 lb. bay scallops
1 c. baby spinach leaves
grated Parmesan cheese
2 lemons, halved and grilled
Thick-cut baguettes slices, grilled

Heat the olive oil in a large pot, hopefully more wide than tall, over medium heat.  Add the shallots and cook until translucent - about 3 minutes.  Add the celery, carrots, saffron, and chile flakes, if using, and sauté for 5 minutes more.  Add the garlic and sauté 1 minute, until fragrant.

Add the tomato paste and stir and toast for 2 minutes.  It will probably stick to the bottom of the pan.  This is great,  but adjust the heat so it doesn't burn.

Add the white wine and deglaze the pan, scraping up the bits from the bottom of the pot.  Add the red wine vinegar, stock, and tomatoes.  Bring to a boil then turn heat down to simmer.  Let simmer for 20 minutes, covered.

I was happy to find this new addition to the stocks section at my grocery store.

If your store doesn't carry it I'd try a vegetable stock or a chicken stock.  Or make your own seafood stock using your shrimp shells, some celery, onion, and carrot simmered in a quart of water, then strained.  It takes about half an hour.

Gently add the tilapia filets to the simmering broth, making sure they are submerged in the liquid.  Simmer for 10 minutes.  Filets will turn opaque.  Add the scallops and shrimp pieces and gently stir.  Further cook at a simmer for 5 more minutes until the shrimp have turned orange pink and the scallops are opaque.  Taste and season, if necessary.

To serve, use a fish spatula or a long, slotted spoon and place a filet in each person's bowl.  Ladle the rest of the soup over the filet, equally dividing among the bowls.  Top with leaves of fresh spinach and freshly grated Parmesan cheese.  Add some slices of toasted baguettes in the side of the broth and the grilled lemon halves on the side.  If you MUST, a quick drizzle of extra-virgin olive oil wouldn't be a bad idea.  Squeeze the lemon over the bowl before eating.  Give a stir and enjoy!

Knotty Buns

Twist and Shout by The Beatles
This is the song that kept playing through my mind as I "twisted and tied" these cinnamon buns.  It's just a matter of twisting the dough and, when they are done, there will be shouting!  Oh, yes.  You, and those with whom you may share these, will shout!  Originally I thought about Chubby Checkers' The Twist.  But the urgency in John Lennon's voice just begs me to choose him - er, them.  I find this vocal to be a little out of character for Lennon's usual fare - think Imagine.  I remember reading once that The Beatles had recorded Twist and Shout at the end of a strenuous day and his voice was shot.  He gave it what he could.  Ends up - even his last shreds of voice are pretty darn stellar.  These cinnamon rolls are also a little out of character.  But they are also pretty darn stellar.


I've been thinking I'm coming down with a cold the last few days.  The sinuses are pounding - my teeth hurt.  The usual.  I've been craving comfort.  No - not chicken soup kind of comfort.  Sweet and chewy - "There, there, sweetheart.  It'll be ok" kind of comfort.  I really don't want to have a cold right now.  Maybe it won't happen.  I don't know.  But I'll quit whining now so I can get on with sharing this great recipe - this sweet and warm cinnamon comfort.

I mentioned these cinnamon buns last December when I used part of its recipe in a marriage of recipes to make Cinnamon Pull-Apart Bread.  In that post I had told about how we had visited my husband's cousin and his wife and she had treated us to my first memorable cinnamon buns.

I thought it was worth a trip back to that day so I could show you exactly how she made her own very unique version of this treat.  I've never seen them done this way since - unless I'm the one making them, of course!

This is literally a hands-on recipe.  You're gonna get in there and handle the dough.  You're gonna get messy with butter and cinnamon and sugar.  You're gonna LOVE it!  Kids will want to help so decide, right off the bat, if you're gonna be up for this.  Hint - let them!  It's also great fun!  So let's wash our hands and get to work!

Cinnamon Knotty Buns
makes 12
Printable Recipe Card
1 1/2 c. warm water  (12 fl oz.)
1/4 c. sugar (50 g)
1 pkg. yeast (2 1/4 t.)
12 T. butter, softened (170 g)
1 egg
1/4 c. powdered milk (34 g)
1/4 t. cinnamon
2 t. kosher salt
5 c. flour (625 g)
________
3/4 c. sugar (150 g)
3/4 c. brown sugar (165 g)
1 1/2 T. cinnamon
________
2 cubes butter (227 g)

Frosting

4 c. powdered sugar

2 oz. low-fat cream cheese, softened

1/4 c. low-fat sour cream or plain non-fat yogurt

2 T. butter softened

1 T. vanilla extract

In a large mixer bowl, combine the warm water and sugar and give it a stir.  Sprinkle in the yeast and give it another stir.  Let sit for a few minutes.

In a separate bowl combine the powdered milk, cinnamon, salt, and flour.  Whisk together.

The yeast mixture should be foamy now.  This lets you know your yeast is good to go!  Attach the bread hook to the mixer.  Add the butter and egg and mix.  Add the flour mixture and mix on medium high speed until ingredients come together and turn from raggy to just smooth - about 2 - 3 minutes.  This is a soft dough.  Spray another large bowl and transfer the dough to it.  Turn the dough to coat with the spray, cover and let rest where it is warm for 45 minutes.

Meanwhile - make the frosting by creaming together the wet ingredients then adding the powdered sugar and mixing well.  Then set up your dipping  "stations."  Combine the brown and granulated sugars with the cinnamon in one bowl.  Melt the butter in another bowl.

Now, you know that nothing but good can come from a set-up like this, right?!

When the dough has risen for 45 minutes you have a couple options.  You can just start grabbing handfuls of dough and estimate or you can turn the dough out onto a working surface lightly coated with spray or flour and divide the dough into 12 equal portions.  Either way is fine, you just need to end up with 12.

Take your portion of dough and pull it into a rope about eight inches long.

Dip it in the melted butter.

Roll it into the cinnamon and sugar mixture.

Gently tie it into a knot, pushing the end up and through the hole with your finger.

Lay them on sheet tray that has been lined with parchment paper and lightly sprayed.

Let rest for 30 minutes, covered.  

Preheat oven to 375 degrees.

Bake for 15 - 20 minutes.  

Let cool and drizzle frosting over the top.

Quick Chicken Pot Pie

Bend Me Shape Me by American Breed
Yeah, so maybe this song choice would have been more accurate for the last time we used puff pastry, with all the folding and shaping involved.  But I'm sticking with it - just to emphasize how versatile puff pastry can be.  And how wondrous it is, even when simply sliced into rectangles.  You really can shape it any way you like and create some wonderful edible art, lifting any "ho-hum" dinner to "out of this world" status.  Your family will ask, "Who's coming for dinner?"  And feel honored when they find out it's them!  This song could be the national anthem of Puff Pastry Land.  It's all the dough really wants - to be loved, I mean.  "Bend me, shape me, any way you want me, as long as you love me, it's all right."  


So there I was - with a left over puff pastry sheet from last week's post and a goodly amount of chicken left over from a mega-roasted-chicken Sunday dinner when I roasted up four birds for some fun weekend company.  A perusal of my vegetable bin found some straggling mushrooms and fresh thyme.  And I try to always have some Laughing Cow Lite cheese on hand.  (You should, too, by the way.  Especially if you're calorie conscious.  Those little wedges can do magic tricks!)

What to do to use up these ingredients and not let them go to waste?!

As I sat at my kitchen counter, staring at the items before me, I remembered a photo on the cover of my Real Simple magazine a month ago, which showed this tasty looking chicken pot pie using a puff pastry topper instead of the traditional pie dough treatment. Although I adore making pies, sometimes you just want something quick.

I was too lazy to get up and track down that particular recipe so, while my behind was glued to the chair, I started thinking about how to go about making a chicken pot pie filling.  I suddenly realized how easy it would be AND I had all the ingredients required.  It got me so excited that I broke free from the chair and started making this recipe.  And just try to imagine how happy I was when it actually turned out DELICIOUS!

At least I'm pretty sure it was delicious.  I pretty much inhaled it.  But, happy news!  It reheats beautifully!  The next day for lunch I popped one of those little dishes into the microwave for 2 minutes, stirring halfway through, until fully heated.  I had stored the extra puffs in a separate bag.  I heated one for about 20 seconds.  I placed it on top of the chicken dish and took my time this time. Verify!  Delicious!

Quick Chicken Pot Pie
serves 4
Printable Recipe Card
1 sheet puff pastry, thawed
1 T. olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
8 oz. sliced mushrooms
1 t. kosher salt
1/4 t. black pepper
3 sprigs fresh thyme, leaves stripped
3 T. flour
1/2 c. white wine
2 wedges Laughing Cow Lite Swiss Cheese
2 1/2 c. chicken stock
3 c. cooked chicken, cubed
1 c. frozen peas

Preheat oven to 400 degrees.

Remove the puff pastry from it's package and place on lightly floured work surface.  Cut along the folds to create 3 long rectangles, then cut each of them in half for 6.  Place each rectangle on a parchment-lined sheet tray and bake for 15 - 20 minutes.  They will puff up like pillows.  Remove when golden brown on top.  Set aside.

While the puff pastry is baking start the chicken dish.  In a deep Dutch oven or other large pot, swirl the olive oil in and heat over medium high heat.  Add the onions, celery, and carrots and stir to coat.  Cook the vegetables until the onions are translucent - about 5 minutes.  Add the mushrooms and cook until they just start to get a little brown on their edges.  Sprinkle with salt, pepper, and fresh thyme.

Add the flour and stir to coat the vegetables.  Cook for 2 minutes stirring frequently.  The mixture will be dry but don't worry, you're just cooking out the raw flour flavor.  It's OK if bits get stuck to the bottom of the pan.  Just don't let them burn.  Adjust heat if that starts to happen.

Add the wine to the pan and scrape up the bits from the bottom of the pan and cook until bubbly.  Add the wedges of Laughing Cow cheese and stir to melt.  Pour in the chicken stock and stir.  Bring to a bubble and then stir in chicken and frozen peas.  Remove from heat.

I ladled mine into individual serving dishes but you can place yours in a large casserole dish if you don't have the mini dishes.

Put the chicken mixture into the oven and heat for 15 minutes until bubbly.  To serve, place each rectangle puff on top of each mini-dish or simply set along the chicken dish when scooped onto each person's plate or bowl.  You will have two extra puff pillows - or not!

Crackling Oatmeal Cookies

You're My Best Friend by Queen
It's a post about being where you love to be, with the ones you love, seeking out new and old things to love.  It's not about home, though.  It's about shopping.  No - that's not a typo or a link.  I just didn't want to say it too loud because some people might judge.  A trip to our favorite shopping destination has become part of our "adventure" category.  I, personally, try to situate this destination on the end of my errand list or maybe even the only thing on my errand list so that I can relax and enjoy it, take my time.  You only do this with the things in your life that you love - or at least deeply appreciate.  I have about three stores total to which I give this sort of preferential treatment.  The others will be revealed in time.  For the present, though, I'm choosing this song for it's upbeat tempo and for the feelings of happiness it conveys.  For this is how I, er, we feel about . . . 

My grandson, W, loves to go to Costco.  I suppose, to be accurate, I should say that he LOVES to go to Costco.  It has become a situation where said store must be spelled around him when planning a visit to their premises.  Otherwise, any knowledge of an impending trip causes constant haranguing about how much longer until the departure will take place, where the card is (so he can hold it and show it), what he wants to get when he gets there, and, woe be unto any attempt to make any other errands before the stop at the great bulk capital of the world!!!  He actually somehow finagled his way into obtaining his very own Costco card, complete with picture I.D.  What can I say?  I have cute grandkids!

Now, some might find this an annoying trait, but it's one of my favorite things about him!  Why? Because I LOVE Costco, too!!  I guess to be fair I'd have to say that his aunt, my daughter, D, LOVES Costco as well.  So much so that she, being age 21, will sometimes argue with her nephew, age 2, over who gets to hold the card.  Luckily, she got her own card so now they can each hold a card when visiting together.  And visiting Costco en masse is always on the list of things to do when we are all together because, well, why not just come out with it - we are a family of Costco LOVERS!  Or, more appropriately, lovers of Costco.  Or . . . anyway, I think you get my drift!?  We enjoy shopping there!

Costco is a veritable walk-in treasure chest of goods to be explored and discovered.  One of my favorite discoveries has been these:

I can't even begin to tell you the creative paths my mind took to make this delicious snack justifiable via the "good for you" lane.  This is the conclusion to which the fast-track of justification led me.  Dark chocolate has flavonoids which act as antioxidants and help lower blood pressure.  Pomegranates are packed with antioxidants and help relieve the symptoms of arthritis.  Boom!  There you go - it's healthy!

And what do I do with such a healthy snack?  I pair it with another healthy snack!  An oatmeal cookie!  So what we have going on here are antioxidants galore, an arthritis reliever, a blood pressure friend, and a fiber booster!  And because you're my best friends, I want you to enjoy these deliciously soft cookies as well!

Crackling Oatmeal Cookies with Chocolate-Covered Pomegranate
Printable Recipe Card
1 1/4 c. sugar, divided
1 t. cinnamon
1 c. butter, softened
1 c. packed brown sugar
2 eggs
1 t. vanilla
1 t. almond extract
2 1/4 c. AP flour
1 t. baking powder
1 t. baking soda
1 t. kosher salt
2 1/2 c. rolled oats
1 1/2 c. chocolate-covered pomegranates

In a small bowl, combine 1/4 c. of the sugar and the teaspoon of cinnamon.  Set aside.

In a large mixing bowl, cream together the rest of the sugar, brown sugar, and butter until light and fluffy - about 3 - 4 minutes.  Add the eggs, one at a time, incorporating after each.  Add the vanilla and almond extracts and mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the flour mixture to the butter mixture in mixing bowl and mix until just starting to come together.  Add the oats and the pomegranates and mix until just blended.

Line sheet trays with parchment paper.  Scoop out cookies and roll in the cinnamon and sugar mixture.  (I freeze mine at this point.)  I used a #16 scoop for these.  Since the chocolate-covered pomegranates are on the larger side I opted for a larger-sized cookie.  A #16 scoop is approximately 1/4 c. of dough.  If you don't want to freeze yours, at least chill the dough for about half an hour before baking.

When ready to bake, preheat oven to 350 degrees.  Space the cookies about 3 inches apart on the sheet tray.  Bake for 18 minutes, turning pan halfway through.