Oregano Roasted Potatoes

Oregano Roasted Potatoes
8-10 medium-sized russet potatoes, cut into bite-size wedges
1 small yellow onion, chopped
2-3 fresh garlic cloves, chopped
4-5 stems fresh oregano, rough-chopped
3/4 cup extra virgin olive oil
2 tbl. butter
salt & pepper to taste

Preheat oven to 350 degrees.
In small saute pan, melt butter over low heat.
Add onion & garlic and saute until translucent.
In large roasting pan, spread potatoes and drizzle with olive oil.
Season with salt & pepper to taste.
Spoon onion & garlic mixture evenly over potatoes.
Then scatter fresh oregano on top.
Using hands, mix all ingredients, thoroughly coating potatoes with oil, spices & herbs.
Turning potatoes occasionally, bake at 350 degrees for 45 minutes or until potatoes are tender and top layer begins to brown.
Serve immediately.
Serves 6-8.

A simple but surprisingly flavorful accompaniment for summer entrees. Have any left over? Add mayo and you have a great potato salad.

Peach-stuffed Pork Loin

Peach-stuffed Pork Loin ready to go in the oven.

Today's Joy: Culinary Success!
Reader, as you can see from the photos, my peach-inspired summer dinner was a raging success! A lot of work went into it, but oh, it was fun! And I learned several new skills. I butterflied a piece of meat and stuffed, rolled & tied it for roasting--all for the first time ever! Thanks to the easy instructions in my July, 2010 issue of Martha Stewart Living, I was very pleased with the results.


Right out of the oven.

As promised yesterday, here is the Peach-stuffed Pork recipe I used. While pretty labor-intensive, it was totally delicious and well worth the effort. I found it much more manageable to break the prep up over a couple days. Please note: I did alter the recipe a tad from the original posted in MSL. I added ground ginger to the seasoning mix and increased some of the ingredient quantities to accommodate a more generously-sized pork loin.

Peach-stuffed Pork (courtesy of Martha Stewart Living: July, 2010)
For instructions on how to dry fresh peaches or make your own quick & easy peach glaze, click here.

1 cup water
9 peaches, dried, or 6 ounces store-bought dried peaches
1 boneless pork loin (2 1/2 lbs.), trimmed
coarse salt & freshly ground pepper
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 tbl. all-purpose flour (for dusting)

#1 Preheat oven to 450 degrees.
Bring water to a boil in small saucepan.
Coarsely chop dried peaches and add to water.
Return to a boil.
Remove from heat and let stand 20 minutes.
Remove peaches using a slotted spoon and squeeze; reserve liquid (can be added to your pre-made glaze).

#2 Butterfly pork loin: starting 3/4 inch from top of loin, make a horizontal cut into side, slicing through meat in short strokes and leaving about 1 inch intact at outer edge.
Unfold meat as if opening a book.
Cut a vertical slit 3/4-inch deep at seam, and repeat to make a horizontal cut in the opposite direction.
Pound to an even thickness with meat mallet.

#3 Stir together a seasoning mix of salt, pepper, ginger & clove and sprinkle over pork loin.
Spread drained peaches over pork, leaving a 1-inch border on one short end.
Roll up pork from short end to enclose filling.
Tie together with kitchen twine to shape and hold in filling.
Sprinkle with seasoning mixture; dust with flour.
Place in a roasting pan, seam side down.

#4 Roast pork for 20 minutes.
Reduce oven temp to 350 degrees and roast until an instant-read thermometer inserted into the center reaches 138 degrees, about 25 minutes more.
Brush with glaze and roast for 5 more minutes.
Transfer pork to a platter and let rest for 10 minutes.
Brush with glaze again.
Untie pork; cut into 1-inch-thick slices.
Serve with extra glaze on side.

This dish appeals to a wide range of palettes, from the meat & potatoes crowd to our fastidious foodies. It also gave me some ideas for how to adapt summer fruits like peaches, mangoes & papayas to dishes involving chicken or fish. Will keep you posted on those results too.


A lovely summer meal: peach-stuffed pork loin, oregano roasted potatoes & fresh steamed asparagus.

For Oregano Roasted Potatoes recipe, click here.

First patio dinner of the season.

Thank you, my dear family, for being such a joy to cook for!

Peach Glaze & Drying Fresh Peaches

Drying Peaches for Peach-stuffed Pork Tenderloin


Today's Joy: Actively Producing.
Off again today, Reader. What a gorgeous June day! Blue sky, tons of sunshine and a good breeze is blowing, keeping it from being too hot while sending the scent of newly-opened lilies through the house. Aunt too, is home and has spent the afternoon scrubbing her lovely sun room top to bottom. While she is busy being industrious outdoors, I've been laundering linens and cleaning a bit. But mostly, I've been cooking.

Got the July issue of Martha Stewart Living yesterday and inside are the most delish looking peach recipes! Just looking at the Peach-stuffed Pork Tenderloin made my tummy grumble. Just so happens, we have some pork loin hanging out in the freezer, just waiting for a fabulous occasion. While the family is already booked this evening, I figured if I do all the meal prep today, I can simply pop it in the oven tomorrow. So, I invited the clan over on Thursday night for a gourmet dinner. In addition to the succulent pork, we'll be having fresh asparagus, oregano roasted potatoes and for dessert, grilled mango with vanilla ice cream. YUM!

For the pork, I need dried peaches. Of course, you can buy them at the store. But if you're feeling adventurous, you can also dry your own. MSL instructs us to slice pitted peaches into 1/8 inch thick slices and arrange them in a single layer on a cookie sheet covered in parchment paper. Bake at 150 degrees for 3 hours. Or, you can shave an hour off that by baking them at 200 degrees for 2 hours. That's what I did with mine and they came out perfect (see above). These also make tasty and healthy homemade snacks. Mix 'em up with granola and you're all set! Stay tuned tomorrow for specifics on making the sauce & stuffing the pork.

Peach Glaze Simmering

In addition to stuffing the pork, we need to glaze it while it's roasting. MSL suggests a labor-intensive peach jam recipe (see July, 2010 issue) but I have a simple glaze recipe in mind instead.

Peach Glaze:
3/4 cup sugar

1 peach, pitted & rough chopped

1/2 cup water

1/4 tsp coarse salt

pinch of ground ginger

pinch of black pepper

splash of lemon juice

Simmer all ingredients uncovered in a small sauce pan on low until peaches are soft and mixture is reduced to a syrup.

Remove from heat and allow to cool.

Refrigerate overnight.
Roast pork loin per recipe instructions.

Apply glaze during last 5 minutes of roasting.

Once pork loin is removed from oven and has rested 10 minutes, apply glaze again.

Love these cooking binges, Reader! It's so much fun to surprise everybody with delicious, homemade seasonal dishes. Can't wait to show you what I have in mind for other summer favorites later in the season...BBQ Grilled Sweet Corn, Cranberry Pistachio Chicken Salad and other deliciousness involving fresh blueberries and cherries...

Grilled Steak & Portabellas with Gorgonzola

Today's Joy: A Great Day, Start to Finish.

Reader, I love Sundays. There's something about the seventh day--not only is there a heightened sense of faith, purpose and renewal, but everything also takes on that playful, relaxed, last-chance-for-weekend-fun feel. Church service this morning was phenomenal. We heard a message from Dave Ramsey, that funniest of financial gurus.

Then I met friends at K's house for our monthly dinner & a movie night. SO much fun! As my dish of choice, I brought some of my family's beef and made Grilled Steak, Portabella Mushrooms & Gorgonzola on French bread. YUM! Here's the recipe:

Grilled Steak & Portabellas with Gorgonzola

1 loaf french bread, sliced

2 thick-cut steaks (ribeye or New York strip)

2 large portabella mushroom caps, thinly sliced

1 container Gorgonzola (blue cheese) crumbles

2-3 large garlic cloves, chopped

1 & 1/2 sticks butter, softened & 2 tbl. set aside

salt, pepper & Penzeys Spices English Prime Rib Rub to taste

Preheat grill to 400 degrees and oven to 350 degrees.

Season steaks with Penzeys English Prime Rib Rub and salt & pepper.

Grill steaks for 2 minutes on each side, then remove from heat and allow to rest briefly.

Slice steaks thinly on the diagonal and set aside.

In small saute pan, melt 1 tbl. butter.

Add portabella slices and saute until tender.

Spread french bread slices with Homemade Garlic Butter* (see below) and arrange on cookie sheet.

Layer steak slices and portabella mushrooms on french bread.

Top with Gorgonzola and bake for 5-10 minutes or until Gorgonzola begins to brown.

Remove from oven and serve immediately.

Serves 6.

Homemade Garlic Butter*

In small saute pan, melt 1 tbl. butter.

Add garlic & saute until tender.

Remove from heat and allow to cool to room temperature.

In food processor, add remaining butter and then add sauted garlic.

Pulse until thoroughly combined. Season with additional salt to taste.

Pulse until creamy. Refrigerate until needed.

Garlic Butter can be made a day ahead.

Spritz Butter Cookies

Reader, I just finished perfecting my Spritz recipe and the house is full of the combined aromas of butter & vanilla. I started over the weekend with the Spritz recipe in Betty Crocker's Cooky Book. But they had a tad too much salt. So, here is my new and improved version. Be warned, you will be lost in buttery ecstasy!

Spritz Butter Cookies
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 egg
1/4 tsp. salt
1 tsp. pure vanilla extract
2 1/4 cups sifted flour

Preheat oven to 400 degrees.
In mixing bowl, combine flour, sugar and salt.
Incorporate butter, vanilla & egg, mixing until all moisture is absorbed and you have malleable dough.
For thin, crisp & delicate cookies, force dough through cookie press in 1/4 increments. Bake on ungreased cookie sheet.
For a heartier cookie (as pictured), roll dough into inch-thick rolls and place on ungreased cookie sheet. Score with fork tines.
Bake cookies 6-9 minutes or until just golden on the edges.
Makes about 5 dozen pressed cookies or 20 scored.

Great for summer picnics or for dunking in tea.

Bread Pudding with Bailey's Irish Cream Sauce

Today's Joy: Bread Pudding.
Reader, I've made bread pudding for three days in a row now: once on Sunday for my monthly Dinner & a Movie Night with K & AJ; then on Monday night for my co-worker, C, & his Ohio friend and once again tonight for my family.

3 delicious nights of puffy, golden-brown, nutmeg goodness! 3 decadent evenings of whisking butter, whipping cream and Bailey's into a rich sauce to pour over bowls full of piping hot pudding. Ow. My tummy hurts just thinking about it! But, oh, it was sooooo good.
So, here for your enjoyment is my thrice-tested bread pudding recipe. A little love from my kitchen to yours!



Bread Pudding
3 & 1/2 cups milk (2% or Vitamin D)
1/4 cup (half stick) butter
1 cup granulated sugar
1 tsp. ground nutmeg
1/4 tsp. salt
3 eggs, lightly beaten
1 loaf white bread, torn into pieces
1/2 to 3/4 cup raisins

Preheat oven to 350 degrees.
Coat 9x12 glass casserole dish with non-stick cooking spray and add bread pieces.
Sprinkle raisins over top of bread.
In a sauce pan, heat milk and butter over medium heat until butter is melted and milk is hot.
In a large bowl, whisk sugar, nutmeg, salt & eggs. Then stir in milk.
Pour sauce over bread, making sure all of the bread gets moist.
In roasting pan large enough to hold casserole dish, add approx. 1 inch of boiling water.
Set casserole dish in hot water bath and put roasting pan in oven.
Bake for 45 minutes or until pudding is puffed & golden brown on top and knife inserted in center comes out clean.
Remove from oven & let cool for 5 minutes.
Serve warm with sauce recipe below.
Makes 8-12 servings.


Bailey's Irish Cream Sauce
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 cup whipping cream
1/2 cup Bailey's Irish Cream*
pinch of salt
dash of nutmeg (optional)

Melt butter in small saucepan over medium heat. Whisk in other ingredients. Simmer for 5 minutes or until sauce thickens slightly, while whisking frequently.
Pour 3/4 of sauce over hot pudding & allow to soak in.
Spoon into individual bowls and drizzle with remaining sauce.
Serve immediately.

*Can substitute bourbon, rum or flavored liqueurs.*

Alton Brown's Baked Mac & Cheese

This recipe is cheesy bliss, Reader. Last night I was in the mood to bake something gooey in my ramekins and a co-worker suggested this incredible Alton Brown recipe. She was spot-on. We're never going back to the cheap, boxed stuff again. Incidently, this was the first time I've ever 'tempered' an egg or made a roux without supervision. Both came off without a hitch and now I'm ready to embark on a whole new world of sauce-making! Will keep you posted.

Alton Brown's Baked Mac & Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

For the Topping:
3 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees.
Boil water in a large pot and cook pasta just until it's al dente.
In a separate pot, melt the butter.
Make a roux by whisking together flour and mustard (no lumps!). Stir for about five minutes.
Add milk, onion, bay leaf, and paprika. Simmer for ten minutes. Then remove bay leaf.
Temper in the egg. Stir in 3/4 of your cheese (rest is for topping). Season with salt and pepper to taste.
Fold cheese mixture into macaroni.
Dish the macaroni into medium-size ramekins for individual servings or one large casserole dish. Top with remaining cheese.

For the topping:
Melt butter in a small pan, then add bread crumbs and stir until coated.
Sprinkle over ramekins or casserole dish.
Place ramekins on cookie sheet and bake for 30 minutes.
Remove from oven and rest for five minutes before serving.
Serves 6-8.

For the official Food Network version, click here.

Caprese Salad

Dear Reader, if you're like me, you have a weakness for simple recipes that yield flashy results. This salad is healthy, easy to put together and gorgeous on the plate.

Caprese Salad

2 large tomatoes, sliced horizontally (I use heirloom varieties whenever possible)

2 balls of fresh mozzarella cheese (packed in water), drained & sliced

24 fresh basil leaves

extra virgin olive oil (for drizzling)

sea salt & fresh ground pepper

On a small salad plate, layer as follows: one large tomato slice, 1-2 mozzarella slices, 3 basil leaves, then a second layer of each. Drizzle olive oil over top layer and season with salt & pepper.

Serves 4.

Peanut Butter & Jellies

Dear Reader, here is another of my favorite party drinks for you to try. While it sounds a little strange, it's an easy crowd-pleaser and surprisingly delicious! I guarantee it will generate tons of conversation. Tastes just like a PB&J sandwich!

Peanut Butter & Jellies

Pour the following over ice in any tumbler or highball glass:

3 parts pure Cranberry Juice*

1 part Frangelico Hazelnut Liqueur

Stir & serve.

Also makes a popular shot.

*Use pure cranberry juice to avoid bitter after-taste associated with cranberry juice cocktail.

Photo originally uploaded by modomatic.

Brandy Slushes

It occurs to me, dear Reader, I have not posted any beverage recipes to date. Let's fix that right now. This easy recipe comes courtesy of Norma Maxstadt, a dear family friend. Norma has been tweaking her Brandy Slushes for years and has come up with a party drink to please everybody from the lush to the timidly tipsy.

Brandy Slushes

8 cups water

1 cup sugar

2 cans frozen limeade concentrate

2 cans frozen lemonade concentrate

2 cans frozen orange juice concentrate

Approx. 2 cups brandy

In large pan, combine water & sugar and heat just until sugar is dissolved (simple syrup).

Allow syrup to cool.

Add frozen juices to syrup, then add brandy. Stir thoroughly.

Divide mixture into several Tupperware containers and freeze for 24 hours or until solid.

To serve:

Using an ice cream scoop, scoop slush into glasses. For a more alcoholic drink, add more slush.

Fill remainder of glass with your favorite non-cola soft drink: 7-up; Sprite; Squirt or Ginger Ale until drink reaches desired consistency.

Stir & serve.

1 batch of frozen slush concentrate will serve up to 20 people or keep on-hand in the freezer for smaller gatherings.

Makes an ideal summer party drink but delicious year-round.

Banya Calda

Anchovy lovers, rejoice!

Himself just turned me on to this out-of-control heart stopper. It's the darling recipe of one of his oldest friends--perfected over many years of traditional Italian family gatherings.

While beyond delicious, it should come with the following disclaimer:

Eat at your own risk!

Fat, fat & more fat!

Will add an extra hour to your work-out!

Face-stuffing will likely ensue!

Serious probability of burning your tongue (and totally worth it)!

Banya Calda

2 sticks butter

7 oz. chopped garlic

4 oz. flat anchovy fillets

In skillet, melt butter over medium heat.

Add garlic and anchovies.

Saute, stirring often, until anchovies are dissolved.

Serve as warm dip with french bread, green cabbage, celery, or other vegetables.

Serves 6.

Similar recipes also incorporate cream or half & half to thicken mixture. But I'm thinking that kind of artery-clogging might be overkill...

Bacon-wrapped Scallops

Oh, how I love an easy appetizer, Reader.

If you can find sea scallops on sale, there is nothing more succulent to serve at a party.

Bacon-wrapped Scallops*

1 lb. large sea scallops: thawed, cleaned & cut in half

1 pkg. sliced hickory smoked or apple wood bacon

brown sugar

salt & pepper to taste

Preheat oven to 350 degrees.

Halve each bacon strip.

Season scallops with salt & pepper.

Wrap each scallop half in a strip of bacon, then roll in brown sugar and place on cookie sheet.

Bake for 10-15 minutes or until scallop is opaque and bacon is cooked.

Serve immediately.

Serves 6-8.

*For those allergic to shellfish, substitute mushrooms for the scallops and skip the brown sugar.*

Hash Brown Casserole & The Rose Bowl Parade

Happy New Year's Eve, dear Reader! Hope this post finds you looking forward to ringing in 2010. If your plans include a New Year's Day shindig and you're looking to serve something delish but easy (in case of slight headache due to over-indulgence the night before), Hash Brown Casserole is great in a pinch.

Throw it together today and pop it in the fridge, then into the oven tomorrow and you're free to stagger back to bed for an hour. Or, observe that most hallowed of New Year's Day traditions--watching the Rose Bowl Parade. And the game too, if you're into that sort of thing. Personally, I find a bazillion, fabulous animatronic floats covered entirely in flowers, seeds and zany organic material to be creative nirvana. Football, shmootball. But I digress.

Hash Brown Casserole

2 lbs. OreIda Hash Browns with diced onions & peppers
1 16 oz. container Daisy Sour Cream
2 cans of Campbell's condensed Cheddar Cheese Soup
2-3 tbl. Capers, slightly mashed
3 cups thick shredded Colby/Monterrey Jack cheese blend
salt & pepper to taste
1 cup bread crumbs

In large mixing bowl, combine sour cream, cheddar cheese soup & capers.
Season with salt & pepper.
Add hash browns (frozen or slightly thawed) and 2 cups of shredded cheese.
Mix until hash browns are thoroughly coated with cheese mixture.
Season with more salt & pepper, if needed.
Pour hash browns into greased 9"x13" glass casserole dish.
Bake at 325 degrees for 45 minutes or until casserole begins to bubble.
Remove casserole from oven & sprinkle with remaining cup of shredded cheese and top with bread crumbs.
Bake for 10 minutes or until cheese is melted and top is golden brown.
Allow to cool for 5-10 minutes before serving.
Serves 6-8.

I love, love, love this dish! Great for brunches, Christmas morning breakfast, Superbowl parties, etc. Yum-O!

Molded Eggs Florentine (aka Ode to Mini Ramekins)

Molded Eggs Florentine
Originally uploaded by talekinker

All right, Reader. I think it's high time we added the ramekin to our arsenal of go-to kitchen accessories. You are gonna be delighted with all the dishes you can make with these little gems. Best of all--they are soooo easy to use! Go pick some up at your local Pier 1 Imports for $1 each.

Ramekins are my new favorite way to bake individual portions plus they're dishwasher safe. Use the mini ramekin to bake individual layer cakes, souffles or the fab Eggs Florentine recipe below. The medium size ($2.50 each, as of Nov. 2009) are great for baked french onion soup, chili, mac n' cheese, chicken pot pie and other hearty single-serve dishes. Go crazy and let me know what you come up with!

This super-easy version is my loose interpretation of Penny Farrell's delightful recipe showcased in her 'Brunches' cookbook.

Molded Eggs Florentine

1 bag fresh spinach, washed & stems removed
4 eggs
2 red peppers, roasted & thinly-sliced
1 teaspoon ground coriander seed
salt & pepper to taste

In 1-inch of water in a pan, add salt, pepper & coriander and spinach. Steam spinach until just wilted.
Remove from heat and drain thoroughly, pressing out any excess water.
Divide spinach into 4 portions and place in bottom of greased ramekins.
Place large skillet with 1-2 inches of water over medium heat until water begins to boil.
Using tongs, place ramekins in hot water bath.
Add one egg to each ramekin.
Add 4-5 strips of roasted red pepper to each ramekin.
Salt & pepper to taste.
Allow ramekins to cook in water bath until eggs are opaque or reach desired level of doneness (4-10 minutes). Covering the ramekins for a minute or two will help cook any stubborn eggs.
Using tongs, remove ramekins from water bath and cool just until serving can be loosened from ramekin. For pretty presentation, serve on toast.
Or, if you prefer, do what I did and serve the Eggs Florentine directly in the ramekin. Just as delicious and still piping hot when it gets to the table.

This dish makes a fabulous centerpiece at any brunch! Enjoy!

Olive Tapenade Puff Pastry Rolls

Olive Tapenade Puff Pastry Rolls
Originally uploaded by talekinker

Because I "heart" puff pastry & olive tapenade, I thought a cinnamon roll-esque combo of the two might add a little something extra to the Ladies' Brunch I held last weekend.

Looking through my copy of Penny Farrell's 'Brunches' cookbook, I found a recipe for Pesto Palmiers and Olive Tapenade Scones and decided to combine the two. The results were flaky fabulousness!

Olive Tapenade Puff Pastry Rolls

1 sheet puff pastry dough, thawed
1 can medium pitted black olives
2 teaspoons capers
4-5 sun-dried tomato strips
1 tablespoon olive oil
2 tablespoons butter, melted
flour for rolling
1 clove fresh garlic, if desired

In food processor, chop olives, capers, sun-dried tomatoes, oil (& garlic) until tapenade is thoroughly blended & reaches uniform consistency. Cover & refrigerate for 1-2 hours to allow tapenade flavors to combine. Make this the night before, if you have time.
Preheat oven to 425 degrees.
Lightly flour rolling surface & rolling pin, then gently roll out puff pastry into a square.
Spread a thin layer of tapenade over entire pastry.
If you want more tapenade at the center of your rolls, make the filling thicker on one side.
Beginning on the thicker side, roll the pastry up evenly into a log.
Slice the log into 1-inch thick rolls and place on greased cookie sheet.
Brush each roll with melted butter and bake for 10-15 minutes or until pastry is puffed and golden.
Serve immediately.
Serves 4. For the amount pictured, double the recipe.

Might be fun to sprinkle these with a little fresh Parmesan cheese when they come out of the oven too.....

Chevre-stuffed Dates with Basil & Prosciutto

Dates Stuffed with Herbed Goat Cheese & Wrapped in Basil & Prosciutto
Originally uploaded by talekinker

'Oh, these are Ambrosia!' --Aunt

Here it is, Reader. My Big Gun Appetizer Recipe. If you're scheduled to throw down with Bobby Flay, you'll want these little wonders in your culinary arsenal. Serve these at your next important event and prepare for fawning accolades. The culinary bar has been raised.

Chevre-Stuffed Dates with Basil & Prosciutto

Ingredients:

• 1 pkg. Medjool Dates (approximately 24 dates)

• 4 oz. Garlic & Herb Chevre

• 1/2 pound sliced Prosciutto (medium-thickness)

• 1 bunch fresh Basil leaves, washed with stems removed

• toothpicks (soaked in water overnight)

Procedure:

• Preheat oven to 350 degrees.

• Slice each date partially in half lengthwise (so the halves are still attached but the date is easy to stuff). Remove pits and discard. 

• Stuff dates with Chevre.

• Cut prosciutto slices in half lengthwise.

• Wrap each date in 1 basil leaf and then in 1 strip of prosciutto & secure with a toothpick.

• Place dates in a single layer on a greased cookie sheet.

• Bake for 15-20 minutes or until chevre is warm and prosciutto is sizzling. Serve immediately.

Recipe serves 6-8.

Caveats....

• Find Medjool Dates in the grocery produce department with the dried fruits and nuts.


• If you can't find Medjool Dates, I suggest using Sunsweet Pitted Dates.

• Substitute Cranberry Cinnamon Chevre, other flavors or plain goat cheese for the Garlic & Herb, if you like. Aldi often has an inexpensive selection. 

• Note: I usually double the batch when I make these--they go fast!

Crazy good!

Ode to Oreo Truffles

Dear Reader,
If you haven't tried the edible nirvana known as Oreo Truffles--what the heck are you waiting for?

Oreo Truffles are the perfect dessert for any holiday. They make decadent gifts and leave even the most inept cook looking like a confectionery genius. Here is my go-to recipe for these ridiculously easy & supremely delicious little gems. Seriously. People will bow at your feet. They will squeal with delight, tear-up & hug you. They might even propose marriage.


Oreo Truffles
1 pkg. Double Stuf Oreos
1 8 oz. block Philadelphia 1/3 Reduced Fat Cream Cheese (room temperature)
2 containers Dolci Frutta Hard Chocolate Shell


Pulverize Oreos in food processor until consistency of black dirt (chunks won't absorb cream cheese properly). Using electric mixer, combine Oreo crumbs & softened cream cheese. Beat on low until both are thoroughly combined. Filling should be consistency of muddy dough. Cover filling and refrigerate a minimum of 2 hours or until all moisture is absorbed (leave them over night for super-velvetty consistency). Roll filling into 1 inch balls and place on wax paper-covered cookie sheet. Refrigerate balls 15 minutes to set shape. Microwave Dolci Frutta according to package directions. If chocolate shell is too thick, thin with vegetable oil in teaspoon-size increments until desired consistency is reached. Using a spoon, dip each truffle in chocolate shell, coat thoroughly and place back on wax paper to harden*. Refrigerate to expedite shell hardening. Makes approx. 32 truffles. Can be made a few days ahead and refrigerated or frozen.


Dressing them up:
*Before shell hardens: add chocolate shavings, nuts, colored sugar or candy sprinkles.

**After shell hardens: drizzle with white chocolate, dust with unsweetened cocoa, adorn with edible paint or double-dip in alternate color.**

A few caveats...

• Using Double Stuf vs. regular Oreos makes the truffles creamier.
  
• I use the 1/3 reduced fat cream cheese because it makes the filling much less greasy than regular Philly. I don't use fat-free because it alters the taste.
  
• Make sure truffles have absorbed all moisture before dipping in chocolate shell. If the filling is not done expanding, it may punch through the shell.
  
• I prefer Dolci Frutta to other dipping chocolates because it is creamier and the shell is a much softer consistency--more succulent to bite into.
  
• Adding mint flavoring or chocolate liqueur to the filling will spice up your truffles. Just be sure to add more Oreos to keep the filling from being too liquidy.
• I never make less than a double batch--they disappear too quickly!

Photo: My co-workers are still talking about this batch I made on Halloween.

In Praise of Pumpkin Soup

My Annual Pumpkin Pile Shot
Originally uploaded by Jim Frazier

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. -- Henry David Thoreau

I wait all summer for my toes to be cold.
Once those chilly October mornings arrive, requiring me to don fuzzy socks before getting out of bed, I know it's finally, really, truly Autumn and Pumpkin Soup Season.

Bringing up pumpkin soup usually draws one of two responses: either groans of delight from those who've had the pleasure or intrigued (if somewhat wary) looks from the uninitiated. Doesn't matter which--I tempt them all shamelessly, promising a velvety-orange and creamy deliciousness unlike anything they've tasted before.
"Trust me," I say, "You'll like it. People who don't even like pumpkin love this soup. It comes with references." I wheedle and cajole. I'm the used car salesman of soup.
P.S. It really does taste AMAZING, is darn easy to make and can be ready in 25 minutes.

This recipe is the original from Bon Apetit, Oct. 2001. As many of the reviews attest, it is rather bland. Over the years I have adjusted it as follows:

Ingredients

2 15-ounce cans pure pumpkin

4 cups water

1 cup half and half

2-3 garlic cloves, chopped

3/4 cup pure maple syrup, 1-2 tablespoons (set aside)

1 stick salted butter (softened), 2 tablespoons (set aside)

1 teaspoon (to begin with) Chinese five-spice powder (a blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets)

4 ounces fresh shiitake mushrooms, stemmed, sliced

salt & pepper to taste

1 tub marscapone dessert cheese, room temperature

Preparation

Bring first 3 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 stick of butter, and five-spice powder. Simmer soup 5-10 minutes, whisking often. Season with salt & pepper and more Chinese five-spice & maple syrup as needed. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms & garlic; sauté until tender, about 5 minutes. Add mushrooms & garlic to soup and simmer 10 minutes or until slightly thickened, whisking often. While soup is simmering, stir remaining maple syrup and a splash of half & half into marscapone cheese until thoroughly combined. Consistency should liquid enough to drizzle. Divide soup among 6 bowls. In a circular pattern, drizzle each bowl with marscapone; serve immediately.
(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)

Ahhhhhh, heavenly! Let me know what you think!