Peanut Butter Blossoms

Why have I never made these cookies before? How are they so delicious? Why do I now love chocolate and peanut butter together, when I never have before? I don't have all the answers for you. Regardless, these cookies are excellent and you should make them right now. They tend to pop up at parties and in cookie tins around Christmastime, perhaps because they resemble Santa hats? But really, they could should be made and enjoyed year round. This recipe, from the NY Times, makes close to 5 dozen cookies.

INGREDIENTS
1 stick butter, softened
1/2 cup smooth-n-creamy peanut butter
1/2 cup granulated sugar (plus more for rolling)
1/2 cup light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 dozen hershey kisses, unwrapped

Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.

Using an electric mixer, beat together the butter, peanut butter and sugars until light and fluffy (3-4 minutes). Add the egg, milk and vanilla and beat again to incorporate. In a separate bowl whisk together the flour, baking soda and salt and then slowly mix into the wet ingredients and beat just until combined. Refrigerate dough for 30-60 minutes.

Roll the dough into small 1-inch balls and then roll them in sugar (if you have turbinado sugar or slightly larger granulated sugar, it will look beautiful after cooking) and then place them on the cookie sheet about 2 inches apart. Bake for approximately 6-8 minutes, remove from oven and lightly press a hershey kiss in the middle of each cookie, allowing it to crack slightly. Return to oven for another 2-3 minutes until very lightly browned. Let cool, serve and enjoy!

Cranberry Curd Tart

Citrus tarts/pies are some of my favorite desserts. Cool and refreshing, tart and sweet. I had never heard of a cranberry curd tart until about a year ago when I came across this recipe*. I've been wanting to make it ever since, but put it off last winter due to the number of steps and then the season passed and I couldn't find fresh cranberries anymore. BUT, 'tis the season again and I had some extra time this weekend and thought I'd give it a whirl. The cranberry curd is insanely delicious and although this dessert requires multiple steps, none of them are particularly challenging. The bright pink color is a show-stopper and it is delicious. Just do it!

*I've adjusted the original recipe a by making the crust easier and upping the volume of the cranberry curd so that the tart is filled completely.

INGREDIENTS

Almond Tart Crust

2 cups almond flour

1/4 teaspoon salt

1/2 cup sugar

6 tablespoons unsalted butter, softened

Cranberry Curd

16 oz fresh cranberries

1 cup sugar

1/2 cup of blood orange juice and the peel of 1 large (or 2 small) oranges**

1 stick unsalted butter, softened

2 eggs plus 3 egg yolks

Preheat the oven to 350 degrees. Using a mixer or food processor, blend together the butter and sugar for a few minutes until light and fluffy. Add in the salt and flour and mix together. Pour dough into a 10" tart pan and press the dough into the bottom of the pan and up the sides. Use a fork to prick the bottom and then freeze for 30 minutes (or a day, if making ahead). After the tart shell has chilled, cook in oven for 15 minutes until the dough is lightly browned. Remove and let cool completely. 

Meanwhile, make the cranberry curd. In a medium saucepan combine the cranberries, sugar, orange juice and peel and cook over medium heat, stirring frequently, until the cranberries pop open, approximately 10 minutes. If you'd like to help this process and get a brighter colored tart, use a spoon to press some of the berries against the side of the pan, helping to release their juices. You can also take an immersion blender and give it a pulse 2-3 times (you don't want to blend the entire thing). Transfer to a fine mesh strainer and press cooking liquid into a glass bowl. Whisk the butter into the warm liquid, 1 tablespoon at a time until combined and melted. 

Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return the liquid to a medium saucepan and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool completely.

Once cool, pour into prepared tart shell and smooth the top. Bake at 350 degrees for 10 minutes until tart is just set. Remove from oven and let cool completely. Store at room temperature same-day.

**I tasted the curd as it was cooking and thought it would benefit from a little extra zip, so I squeezed in about a half a lemon. Do or don't, I trust you.

Katharine Hepburn Brownies

These are the easiest brownies to make, but also some of the most deliciously rich and gooey. They are good enough to make for company, but quick enough to make when you're craving chocolate right now, which I currently am, hence the reason I made them this afternoon. I always have the ingredients on hand and they come together in about half an hour, start to finish. * Recipe adapted, slightly, from the one posted in the NY Times.

INGREDIENTS
1 stick unsalted butter
1/2 cup cocoa powder
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 cup toasted and chopped pecans
2 oz dark chocolate, finely chopped
pinch of salt

Preheat oven to 325 degrees and grease a 9x9 inch square baking pan (or 8x8 inch).

In a small saucepan melt the butter and cocoa powder, whisking constantly until smooth. Pour into a large bowl and add the sugar, whisk and let cool. Add the eggs, one at a time, and whisk to combine. Stir in the vanilla extract.

In a small bowl mix together the flour, pecans, chocolate and salt. Add the dry ingredients to the chocolate mixture and stir to combine. Pour into the prepared baking pan and cook until a toothpick comes out mostly clean from the center of the pan (~ 20-30 minutes, on the shorter end if using a 9-inch pan and the longer end if using a 8-inch pan). Let cool, cut into squares, serve and enjoy!

Pumpkin Olive Oil Bread

The weather has cooled and it's officially soup season! Which means it's also officially pumpkin bread season! I saw this new recipe posted on Bon Appetit the other day and made it almost immediately. It is moist and delicious with a nice crunchy top. The olive oil addition is wonderful. The fresh ginger is important. The salted maple butter that I put on top was outrageous (don't skip it). This is my new go-to pumpkin bread recipe.

INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg (fresh if you have)
1/8 teaspoon ground cloves
2 large eggs
1 15-oz can pure pumpkin puree
1 tablespoon of finely grated ginger
1 1/2 cups of sugar (plus an extra tablespoon to sprinkle on the top at the end)
1 cup extra-virgin olive oil
1/3 cup raw pumpkin seeds

MAPLE BUTTER INGREDIENTS
1 stick unsalted butter, room temperature
3 tablespoons pure maple syrup
1/2 teaspoon flaky sea salt

Preheat oven to 325 degrees F and prepare a 9x5" loaf pan with nonstick spray all around, then line the bottom with cut parchment, leaving an overlay. Spray the parchment once its in the pan- you want this to come right out when its done!

In a medium bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. Set aside.

In a large bowl whisk together the eggs, pumpkin puree, grated ginger and 1 1/2 cups of sugar. Slowly whisk in the olive oil until the mixture is smooth. Using a spatula fold in the dry ingredients in 2 parts, being careful to get everything incorporated without over-mixing. Carefully pour into the prepared pan, smooth out the top, sprinkle the pumpkin seeds on top and then the last tablespoon of sugar.

Bake on the middle rack of the oven for about 65-80 minutes, rotating halfway through if your oven cooks unevenly, until a toothpick inserted into the center until it comes out (mostly) clean. Let cool and serve warm (out of the oven or lightly toasted later) with the maple butter smeared on top!

The maple butter is really very simple... just... whisk or beat together the butter ingredients until smooth. Serve right away or store in the fridge (but let come to room temperature before serving).

Ultimate French Lemon Tart

It is summer in New York! And when the weather turns hot I start dreaming of fruity desserts: strawberry shortcakes, banana pudding, lemon curd. This tart hit the spot. It is a stunning and luxurious dessert that requires a little more attention than a super simple dessert, but surprisingly doesn't require a ton of skill... the perfect combination. When you pour the curd into the prepared tart, a satisfied smile will wash over your face and you'll sigh with relief, realizing "it worked!" If you prefer a traditional tart shell, by all means, go for it! I was in the mood for graham cracker shell, so I went in that direction. I combined a few recipes to make this, but used this as my home base.

INGREDIENTS

Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

6 tablespoons butter, melted

9 or 10-inch tart pan

Filling:

2 large eggs, plus 2 egg yolks

3/4 cup granulated sugar

1 tablespoon grated lemon zest

1/2 cup freshly squeezed lemon juice

3 tablespoons heavy cream

1/2 cup (1 stick) unsalted butter, cut into small pieces

Preheat oven to 350 degrees F and prepare a 9 or 10-inch tart pan by lightly buttering it. 

In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter and pour into the bottom of the prepared tart pan. Press evenly (and well) all around the pan and the sides so that you have an even and firm crust. Place in oven and bake until golden brown, about 8-10 minutes. Remove from oven and let cool completely.

In a medium heat proof bowl, place the eggs, sugar, lemon zest & juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (double boiler) and cook on moderate heat, whisking constantly, until mixture becomes thick and registers about 170 degrees F (or coats the back of a wooden spoon and leaves a clear pass when you run your finger through it). 

Remove the curd from the heat and immediate strain mixture through a fine mesh strainer. Add the butter, a few cubes at a time and whisk until completed melted and mixture is smooth. Take your time with this part of the process- the whisking helps the curd become airy and light. Allow to cool until room temperature and pour into prepared shell. Refrigerate at least 4 hours until chilled. Serve with berries and freshly whipped cream.

Arugula & Farro Salad

I had this salad a few weeks ago at a friend's house for lunch and couldn't stop thinking about it. After a few days I made it myself and have since made it 2 more times. It is that delicious. It is the perfect early summer salad and can easily be served as a side dish or main course. You're going to want to make this. Recipe is adapted slightly and is served nightly at Charlie Bird, which I now want to visit ASAP.

INGREDIENTS
1 cup farro
1 cup apple cider
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
2 bay leaves
6 tablespoons good olive oil
3 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved
1/2 cup pistachio nuts, chopped
3 cups arugula leaves
1 cup basil and/or parsley leaves, torn
1 cup mint leaves
1 cup halved cherry tomatoes
1/3 cup thinly sliced radish
Flaky sea salt for finishing

In a medium saucepain, bring farro, apple cider, vinegar, salt, bay leaves, plus 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard the bay leaves.

In a large salad bowl whisk together the olive oil, lemon juice and a pinch of salt. Add the cooled farro, parmesan and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving gently fold in the arugula, fresh herbs, tomatos, radish, and flaky sea salt to taste. Serve and enjoy!

Classic Scones with Clotted Cream

In honor of The Royal Wedding I woke up early this morning to tune into the broadcast and made traditional English scones while I watched the Prince and now Duchess tie the knot. English scones differ from American scones- they are less dense and some describe them as "dreamy" and "pillowy." Also, they are traditionally served with clotted cream and jam. I made my own clotted cream this time and it was outstanding. Although these would be great slathered with any of your favorite toppings (jams, butter, honey, etc.), the traditional toppings are the best. This recipe uses cake flour, which certainly adds to the pillowy texture. I've heard that they come out well with all purpose flour, but if you have cake flour, I recommend you use it. BONUS: they come together incredibly quickly, are so buttery, and melt in your mouth. I highly recommend them. Recipe by Mark Bittman.

SCONE INGREDIENTS
2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar, separated
5 tablespoons cold butter, cut into pieces
1 egg
1/2 cup (plus more) heavy cream

Preheat oven to 450 degrees.

Pour the flour, salt, baking powder, and 2 tablespoons of the sugar into the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the egg and the heavy cream and mix just until sticky dough is formed. If the dough is too dry add a splash of cream and if the dough is too wet add a bit more flour. Turn the dough onto a lightly floured surface and roll into a circle 3/4 inch thick. Use a cookie cutter to cut into circles or hand cut into whatever shapes you want (wedges, squares work well). Brush a bit more cream on top of each scone and sprinkle with remaining 1 tbs of sugar. Place on a parchment paper lined cookie sheet and bake for about 10 minutes, until lightly golden. Serve with your favorite jams and clotted cream.

CLOTTED CREAM
There are different ways to make clotted cream if you cannot find it in a specialty grocery store nearby. The traditional way is by heating heavy cream for a long time (12 hours) at a very low temperature in your oven (180 degrees F) and then refrigerating for a while and then separating the clotted cream from the whey. You can find that method by clicking here. Alternatively, if you don't have 24 hours to properly make clotted cream, you can make a non-traditional, but very delicious version, nonetheless, by mixing a few easy-to-find dairy products. Find that recipe here.

Eleven Madison Park Granola

The best restaurant has the best parting gift at the end of the night: granola for the road. And it is super easy to make at home... and infinitely adaptable. I adapted the recipe slightly when I made it last night because I didn't have pumpkin seeds at home but did have pecans that I wanted to add (I would add both next time). It is so delicious and very hard to stop eating. My version is below.

INGREDIENTS
2 3/4 cup old fashioned rolled oats
3/4 cup shelled pistachios
1/2 cup chopped pecans
1 cup coconut chips/flakes, unsweetened
1/3 cup pumpkin seeds
2 1/2 teaspoons kosher salt*
1/2 cup brown sugar, packed
1/3 cup olive oil

1/3 cup pure maple syrup

1 cup sour dried cherries

Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, mix together the oats, nuts, coconut, pumpkin seeds and salt.

In a small saucepan, over low heat, warm the sugar, maple syrup, and olive oil until the sugar has just dissolved, then remove from heat. Pour liquid sugar mixture over the oat/nut mixture and slowly fold to combine, making sure to coat the dry ingredients well.

Spread the granola on the prepared baking sheet and bake until lightly golden, 35-40 minutes, stirring the granola 2-3 times along the way.

Remove granola from oven and mix into it the dried cherries. Let cool completely before serving and/or storing in an airtight container.

Munch on it plain, or put it over your morning yogurt, or eat it my favorite way, by mixing together 1 cup of cornflakes with 1/3 cup of granola and top with your favorite milk for a semi-homemade Honey Bunches of Oats cereal breakfast.


*EMP's recipe suggests 3 teaspoons of kosher salt. Some reviews online said whoa, this is too salty, and my guess is they weren't using kosher salt. Just in case, I put a tiny bit less in and it was delicious. If you use table salt, make sure you use less than the above recipe suggests, since the grain is finer and thus the same measurement of table salt to kosher salt is saltier.

Chocolate Toffee Matzah Crack

Every year I buy 1 box of matzah to last me the week of Passover. I always have leftovers. I don't like matzah (not that I am supposed to), but if I think of it as a vessel for other delicious things, I am able to enjoy it. I eat it one of two ways: 1) a tiny square of it during seder that I cover with a massive amount of horseradish to clear out my sinuses, and 2) smothered with salty butter, sugar, and chocolate (see above). The first way is really just about the horseradish. The second way is really just about, well, the salty butter, sugar, and chocolate.

Also, my last note: IF YOU DON'T LIKE MATZAH AND/OR AREN'T JEWISH AND/OR ITS NOT PASSOVER MAKE THIS WITH SALTINES OR *CLUB CRACKERS* and eat it year-round. You won't be sorry.

INGREDIENTS
4-5 pieces of matzah
2 sticks unsalted butter
1 cup packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
12 oz. dark chocolate, chopped
Flakey sea salt for sprinkling
Various toppings (chopped roasted nuts, cocoa nibs & toasted coconut work well)

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tin foil and cover the bottom with matzah pieces, trying to cover the whole sheet.

In a medium saucepan, heat together the butter and brown sugar. Bring to a boil and let simmer for 2-3 minutes until thick. Take off the heat and add the salt and vanilla an stir to combine. Pour over the matzah and spread with a spatula- careful, its hot!

Place in the oven and cook for about 10 minutes until nice and bubbly. Remove from oven, place on a cooling rack and sprinkle the chocolate pieces on top. Let sit for 3-5 minutes letting the chocolate melts.

Using a knife or offset spatula spread the chocolate to the edges and then sprinkle with your favorite toppings. Place in refrigerator for about 45 minutes, remove the pieces from the tin foil and cut into squares. Serve and enjoy!

Roasted Chicken & Grapes

Oh mannnn is this chicken good. I've been wanting to make it for a long time and finally did this weekend. I only regret waiting so long. This chicken is perfect: salty crispy skin, juicy flavorful meat, tart and sweet grapes, delicious pan sauce. It would serve beautifully with a side of creamy polenta, although I served it with an amazing Raw and Roasted Carrot and Fennel Salad by Alison Roman because, well, its Passover, and polenta-n-me will have to wait another few days to meet again.
*Recipe from Melissa Clark's most recent cookbook Dinner: Changing the Game, which I highly recommend.

INGREDIENTS
1 spatchcocked chicken, 4-5lb (*see below for how-to-spatchcock-a-chicken)
1 tablespoon kosher salt
1 1/2 teaspoons fennel seeds, lightly crushed in spice grinder or mortar and pestle
1 teaspoon freshly ground pepper
grated zest of 1 lemon
1 tablespoon plus 2 teaspoons olive oil
16 oz seedless grapes on the stem
1 teaspoon sugar
2 teaspoons sherry vinegar
1 1/2 teaspoons unsalted butter

In a small bowl mix together the salt, fennel seeds, pepper, lemon zest, and 1 tablespoon of olive oil. Rub all over the chicken, then place the whole bird, skin side up, on a rimmed baking sheet/roasting pan and let sit on the counter for 1-2 hours.

When you're close to cooking the bird, preheat your oven to 475 degrees F. Transfer the chicken to the oven and roast for 20 minutes. Meanwhile, in a large bowl toss together the grapes with 2 teaspoons of olive oil, the sugar, and some salt and pepper. After the chicken cooks for 20 minutes, remove from oven and place the grapes around the chicken. Put the chicken back in the oven for another 20-25 minutes, until chicken is cooked through, skin is golden brown, and grapes are lightly caramelized. Transfer chicken to cutting board and let sit for a few minutes and remove the grapes from the pan and set aside in a bowl. Keep the pan juices!!

Pour the vinegar into the roasting pan to help scrape up all of the yummy brown bits from the bottom of the pan. Pour all juices into a small sauce pan and cook over medium heat until lightly boiling. Whisk in the butter and taste for seasonings.

Carve the chicken into pieces and serve with grapes and pan juice on top. Enjoy.

**NOTES**
The recipe calls for a spatchcocked chicken and if you're not sure how to do this don't be intimidated-- its easy. Take a whole chicken (clean and dry) and place it on a cutting board with the neck/backbone facing up. Taking very sharp kitchen shears, cut along either side of the backbone from one end to the other, removing it completely (discard/save for chicken soup). Then flip the bird over onto the cutting board and press down on the breasts, until it slightly flattens and you hear a pop. Ya done spatchcocked a chicken, ya'll!

Chocolate Whiskey Bundt Cake

I've been thinking about this cake for 5 days straight ever since the NY Times posted a photo of this bad boy on their Instagram feed. It is another 5-star Melissa Clark recipe and is pretty special and unique. Very chocolatey, very moist. Goes great with a big dollop of whipped cream on top. Warning: it tastes pretty boozy, so if you're not that into boozy flavor, I recommend replacing half of the whiskey with 1/4 cup of coffee. Also, I halved the recipe when I made it because I wanted to break-in my half-sized bundt pan, so your cake will be much larger than the one pictured above. And please forgive my home-made upside-down-salad-bowl + right-side-up-salad-plate improvised cake stand. ¯\_(ツ)_/¯

INGREDIENTS

2 sticks unsalted butter, softened (plus more for greasing the pan)

2 cups granulated sugar (plus more for dusting the pan)

5 ounces unsweetened chocolate, chopped

1/4 cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1 cup bourbon or whiskey

1/2 teaspoon kosher salt

2 large eggs

1 tablespoons vanilla extract

1 teaspoon baking soda

2 cups all-purpose flour

Grease a 10-cup bundt pan with butter and then dust with granulated sugar. Preheat oven to 325 degrees. Melt the chocolate and let cool.

Put the espresso and cocoa powders in a 2-cup measuring cup. Add enough boiling water to come up to the 1-cup measuring line. Whisk together until powders dissolve. Add the whiskey and salt. Let cool a bit. 

Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well between each addition, scraping the bowl with a spatula, as needed. Beat in the vanilla extract, baking soda, and melted chocolate, again scraping down the sides of the bowl as needed. On low speed beat in 1/3 a cup of the whiskey mixture then half of the flour, then half of what is left of the whiskey mixture, the rest of the flour, and then ending with the last bit of whiskey mixture, making sure you allow each addition to totally mix in, but without overbeating the cake. Pour the cake into prepared pan and smooth the top. Bake for about 1 hour (might need a few minutes more or less), until toothpick comes out mostly clean. 

Frozen Blackberries & Yogurt with Honey

This recipe is now the second that I've made from Alison Roman's cookbook Dining In, which I recently bought after my first bite of her salted chocolate chunk shortbread cookies. Her dessert recipes look, sound, and taste outstanding. Well, to be fair, I've only made 2 of them so far, but she's got a 100% success rate so far. This recipe was really fun, very easy, needs no special equipment, and yielded a delicious and frozen dessert hat is a mix between frozen yogurt and a semifreddo. The swirls of tart yogurt and berries compliment each other well and it looks lovely in a bowl. Try it out!

INGREDIENTS
12 oz (total) fresh blackberries and raspberries
3/4 cup honey (separated into 1/4 cup and 1/2 cup)
1 cup heavy whipping cream
1 1/2 cup whole fat greek yogurt or labneh
pinch of salt
squeeze of lemon juice

Prep a loaf pan by lining the inside with plastic wrap. You may need to spray the pan first with cooking spray first so that the plastic wrap sticks to the edges well.

Heat the berries with 1/4 cup of honey in a small saucepan over medium high heat and bring to a boil for 8-10 minutes, until berries start to break down and sauce thickens a bit. Let cool completely (I allowed the freezer to help me speed up this step).

Meanwhile, using a whisk & arm strength or an electric mixer beat the heavy cream into medium stiff peaks. Fold in the greek yogurt and a pinch of salt, being careful not to overmix. Stir in a little lemon juice to the berry mixture (if you think it could use a little tart kick) and then carefully fold the mixture into the yogurt cream with only 3 or 4 folds... you want to be able to see and taste each individual flavor, not have it all blended together. Pour into prepared pan and freeze for a few hours (Alison recommended 2-3 and I found that it was better at 4-5). If its too hard to scoop leave it on the counter for 15 minutes before putting into bowls.

Minestrone Soup with Tortellini

I've been getting bored with my usual rotation of soup recipes and wanted to try something new. I came across Cook's Illustrated's Hearty Minestrone recipe and used that as a base for this recipe that I've adapted a bit. It is packed with veggies, but still incredibly flavorful and very filling. A perfect winter meal at home. Don't be swayed by the number of ingredients... they are all easy to find!

INGREDIENTS
1 tablespoon unsalted butter
4 ounces pancetta, cut into 1/4 inch dice
2 celery ribs, cut into 1/2 inch dice
1 large carrot, peeled and cut into a 1/2 inch dice
1 large yellow onion, peeled and diced
1 small fennel bulb, cored and cut into 1/2 inch dice
1 medium zucchini, trimmed and cut into quarter-rounds
1 cup green beens, trimmed and cut into 1 inch pieces
3 cloves of garlic, minced
2 cups of savoy cabbage (or green cabbage), halved, cored, and cut into 1/2 inch pieces
1/4 cup flour
1 can cannellini or kidney beans, rinsed and drained
1/2 teaspoon red pepper flakes
8 cups chicken broth (use the good stuff, not low-sodium)
1-2 cups water
1 piece of parmesan rind (5x2 inches)
1 bay leaf
2 cups V8 juice
1/2 cup chopped fresh basil
1 9-ounce package of cheese tortellini, cooked according to package
salt and pepper

Garnish: parmesan, red pepper flakes, olive oil

In a large dutch oven heat the butter and pancetta over medium-high heat. Cook, stirring, until pancetta is lightly browned and fat has rendered. Add the celery, carrot, onion, and fennel and saute until vegetables start to soften about 7 minutes. Add the zucchini and green beans and cook all the vegetables until they start to lightly brown. Add the garlic cabbage, along with the 1/4 cup of flour (this will help thicken the broth a bit) and stir continuously until cabbage has softened and flour is cooked about (2-3 minutes). Pour all the vegetable mixture onto a rimmed baking sheet and set aside.

In the same pan, add the broth, beans, red pepper flakes, water, parmesan rind and bay leaf and bring to a boil, stirring every few minutes so the parmesan rind doesn't stick to the bottom of the pan. Reduce the head to a vigorous simmer and add the reserved vegetables and V8 juice and cook, simmering for about 15-20 minutes. Discard the bay leaf and parmesan rind and taste for seasonings. Stir in the pasta and basil. Serve with grated parmesan on top and a drizzle of olive oil and enjoy!

Salted Butter & Chocolate Chunk Shortbread

Apparently, this is the "cookie of the year" from 2017. So, I'm a little late to the game. But I kept coming across this recipe from Alison Roman's new cookbook Dining In on various sites (e.g., Smitten Kitchen, Bon Appetit, etc.) and decided it was time to try it myself. These cookies highlight the best parts of cookies without a lot of extra distractor flavors. They are simple, but deeply rich in flavor and highlight the good quality salted butter and dark chocolate. I recommend getting good chocolate and chopping it yourself. Beware: this is not your everyday chocolate chip cookie, so don't expect it to be. It's a horse of a different color, but in an excellent way. Makes 24-30 cookies.

INGREDIENTS
1 cup plus 2 TBS good salted butter, cold and cut into small pieces (I used this)
1/2 cup granulated sugar (100 grams)
1/4 cup light brown sugar (50 grams)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour (295 grams)
6 oz. of semisweet/bittersweet chocolate chunks (170 grams)
1 large egg
Raw or turbinado sugar (for rolling)
Flakey sea salt

Using a stand mixer beat together the cold butter pieces, both sugars and vanilla until light and fluffy, scraping down the sides of the bowl as needed (this might take 5 minutes). Add the flour and beat just until combined. Add the chocolate chunks and stir to incorporate. The dough will be crumbly and that is just fine. At this point, the dough is DONE (don't add the egg! it's for later). Separate the dough into two parts and place each half in the middle of a piece of wax or parchment paper and roll into logs about 2 inches in diameter. Chill, covered in the wax paper, until firm-- about 2-3 hours, or longer.

When ready to cook, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a small bowl, slightly beat the egg and brush the entire log with egg and then roll in the raw sugar to coat. Then, using a serrated knife (I used a bread knife for the weight), slice cookies about 1/2 inch thick. You'll need to use a slow and stead sawing motion. You will likely hit chocolate chunks and might have to put the dough back together a bit if it crumbles or breaks in half. Thats okay. Place cookies on the baking sheets, sprinkle with a little flakey sea salt, then bake for about 13-15 minutes until edges are lightly brown. Remove from oven, let cool, then serve and enjoy!

Lemony Carrot & Cauliflower Soup

It is 13°F outside and tomorrow is going to be colder... meaning it's soup weather, y'all, and this 5 star Melissa Clark/NY Times recipe is getting me through the weekend of the Bomb Cyclone. This soup is creamy, sweet, tart and deeply savory, thanks to the miso. Best part: it comes together in under an hour. Highly highly recommend. I've adapted it slightly. Serves 4-6 people.

INGREDIENTS
3 tablespoons olive oil
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
1 pinch crushed red pepper flakes
1 lb carrots, peeled and chopped into 1/2 inch pieces
4 cups chicken broth or vegetable broth
2 cups water
2 teaspoons ground coriander

3 tablespoons white miso

1 small head (1/2 a large head) of cauliflower, chopped into florets

1/2 teaspoon lemon zest

2 tablespoons lemon juice

Cilantro leaves (for topping)

Sprinkle of smoky chile powder (for topping)

Olive oil (for drizzling on top)

In a large pot over medium heat warm the oil. Add the onion, celery and 1 teaspoon of salt and cook, stirring frequently, until softened and just beginning to color (about 7-10 min). Add the garlic and red pepper flakes and stir together for 1 minute. To the pot add the carrots, chicken broth, water and coriander and stir to combine. Add the miso and stir until it is incorporated. Let simmer for 5 minutes. Add the cauliflower and cover the pot and let simmer for another 10-12 minutes, until vegetables are soft. Puree the soup (either with immersion blender or in batches in your stand blender). Return to pot and add the lemon zest and lemon juice and taste for salt and pepper.

Pour into bowls and top with cilantro leaves, a drizzle of olive oil, chile powder and a touch of flaky sea salt. Serve and enjoy!