dinner @Tate's / june 2013

Cook, cook, cook...eat, eat, eat...

and it's a bajillion degrees in this house with no real air conditioning!

Is it worth it?

Of course it is.

LOVE hearing everyone at the table chatting and laughing and then the moments of silence when someone takes a bite and encourages all others to do so.

...perfect...

Here was the June dinner...

We started with a mushroom bruschetta,

And an avocado, lime soup with fresh crab, red radishes and cilantro,

Next up was a spicy grilled shrimp served with a traditional risotto and some kale chips,

Also a Tilapia with paper thin slices of potato baked until crispy and delicious,

Another photo of the Kale chips which everyone MUST try soon,

I also tested this recipe for a kale and zucchini bread pudding which I have made 3 times since this dinner - I will get that recipe up very soon,

Finally it's time for dessert,

Some lemon curd filled thumbprint cookies,

Some Florentine cookies,

And a bittersweet chocolate Cremeux served with raspberry coulis, fresh berries and a little touch of fresh cream,

WHEW

Until next time...

homemade Samoas

Not even sure where to start with this. 
Here's what they look like.

You know the Girl Scout cookies with the chocolate and the coconut?
This is my attempt to make those cookies at home. I don't really know why I decided to make my own instead of just buying the little box but I did.
And I don't think they turned out real pretty but they are most definitely real tasty! And I will most likely never make these again.
Why? Because all that toasted coconut and caramel and buttery shortbread goodness is NOT good for my jeans!
And because I have no self control. I'm adult enough to admit that. 
Of course now, I do have an entire plate full here, and I'm not sure what to do with them (besides grab a little hunk every time I walk by the counter)
Looks like I'm bringing treats to Ada's school again.


This recipe is originally from bakingbites.com.




YOU WILL NEED:


for the cookie base:
1/2 cup sugar
12 tablespoons of butter
1 egg
1/2 teaspoon vanilla extract
2 cups flour
dash of salt


TO DO for the cookie base:
oven to 350
line a 9x13 sheet pan with parchment paper.
cream the sugar and butter.
beat in the vanilla and the egg.
scrape down the sides and mix another minute.
turn the mixer to low and gradually beat in the flour and the dash of salt.
mix until crumbly then dump the contents onto the sheet pan with the parchment paper.
using your fingers - press the dough into an even layer.
bake 20 to 25 minutes until the edges are all golden brown.
once done set aside.


this must cool completely before applying the topping.




for the topping:
3 cups of coconut
12 oz of caramels
3 tablespoons of milk
dash of salt


TO DO for the topping:
oven to 300
spread the coconut out onto a large baking sheet.
toast until crispy.
should take about 15 minutes.
give it all a good stir once or twice while it's in the oven.
once it's done set aside to cool a bit.
leave it all spread out and on the sheet.


in a microwave safe bowl melt the caramels, milk and the dash of salt.
about 1 minute intervals.
stir in between each time segment to help melt the caramels.


once the caramel mixture is melted and smooth pour it over the toasted coconut.
then gently mix the whole thing together.


once the coconut, caramel mixture is mixed carefully spread it out onto top of the cookie base.
use all of it.


let come to room temperature.
then place a sheet of parchment paper on top.
wrap with clingwrap.
refrigerate about an hour.
this will make it easier to cut and get the nice little squares.
(as you can probably see I did not wait and therefore have very uneven squares...sigh...)


when ready cut the sheet of coconut, caramel cookie heaven into 2 or 3 inch squares.
set aside.
melt the chocolate in the microwave.
about 30 second intervals - stirring between each time.
be sure to NOT burn the chocolate - you will have to toss the whole thing and start over. (does that sound like the voice of experience?)


get a new tray with a new sheet of parchment on it ready and very nearby.


dip the bottom of a cookie into the melted chocolate.
place onto the parchment paper.
repeat until all the cookie bottoms are covered.
(this part is messy and more than a little frustrating - but I found the best tool to help me with all this dipping and moving over was a chopstick.....I know.....what can I say?....)


pour the rest of the chocolate into a piping bag fitted with a skinny tip.
or a ziploc bag with a corner cut off.
pipe the zig-zag lines across the tops of all the cookies.


refrigerate until the chocolate is set.
should be about a half hour.


try not to eat them all!

Linzer Heart Cookies

Well it is Valentine's Day pretty soon. And my daughter's class was having a party so I of course had to make something festive and lovely right? Apparently, these are also known as my "kiss up to the teacher" cookies - according to several other moms. And in a heart shape who can resist?  

Very easy and pretty quick. Can also make the dough a day ahead and just let it come to room temperature before trying to roll it out. I got the cookie cutter from Michaels http://www.michaels.com/Wilton%C2%AE-Heart-Linzer-Cutter/bk0586,default,pd.html?cgid=products&start=1  Was inexpensive (4.00 ! with huge pay off!)  And it has a very nifty little device for the heart cut out.

Try this. Everyone will love.



YOU WILL NEED:

3 sticks of butter - SOFTENED (dont worry - there are a lot of cookies)

1 cup sugar

1 egg (at room temperature)

1 teaspoon vanilla extract

3 1/2 cups flour

dash of salt

your favorite jam or chocolate filling

confectioners sugar for dusting (traditional but optional)



TO DO:

oven to 350

In a small bowl lightly beat the egg with the vanilla - set aside. In an elextric mixer - mix together the butter and sugar until combined - add the vanilla egg mixture just till combined (stop a couple of times to scrape the sides of your bowl) Add a dash of salt - then turn the mixer down low and slowly add the flour in. Mix until the dough comes together - there will be pieces in the bottom that look like they are not getting mixed in - this is okay - you will mix them in by hand in a moment. Dump onto a surface dusted with flour and get all the little loose pieces mixed in. Shape into 2 flat disks - wrap in saran and refrigerate for about a half hour. 

If you forget about the dough (like I did) Just let it sit on the counter for a little bit until it comes to room temperature. Trying to roll it out while it is cold will be tough (which I also did) Wait a few minutes.

Dust your workspace with flour again before rolling out the dough to about 1/4 inch thick. Cut out your shapes with the cute little cutters you just purchased! Place the cookies on a tray lined with parchment paper. Including the little baby pieces. They are yummy!



Bake for about 12 minutes depending on your oven personality. Just until the edges begin to brown. Let cool completely then layer the bottom cookies only - on the FLAT side - with your favorite filling. I did some with Nutella and some with strawberry jam (figured the strawberry would be a universal favorite with the kids) You can dust the tops with confectioners sugar if desired (traditionally done)  - but I decided there was enough sugar already and what 24 kindergartners didn't know wasn't going to hurt them! They wouldn't miss it.



IF you are taking these to a kindergarten Valentine's Day party you might want to wrap them in wax paper - 2 per package - seal the edges with some double stick tape - and deliver. All the parents will thank you for it (I'm not actually sure if any of the kids got a cookie! I think all the parents might have eaten them all)