Browsing Tag

recipe

Party Recipes and Pairings

Cheddar Cheese Coins

May 6, 2018
cheddar-cheese-coins-recipe

I needed hostess gifts for a couple Sunday visits, so I decided to race to Sunshine Market and grab the ingredients for some Cheddar Cheese Coins.

The friendly checker, sizing up the content of my basket, said “Enjoy your cookies!” When I told him I was making savory cheese crackers to pair with wine, the woman in line behind me jumped in with “I want some of those.”

If you think you’re too busy to bake or don’t always like the way your creations turn out — trust me, these Cheddar Cheese Coins are foolproof, easy and deliciously worth your time and effort. I like to make the dough ahead of time, keep it wrapped up in the freezer, and then slice and bake a log or two when I need something for a party or surprise guests.

A former co-worker named Elizabeth shared the original recipe. They’re basically classic savory shortbreads. Over the years, I’ve added some of my own touches — and you should feel free to do the same.

Cheddar Cheese Coins

Make 7 dozen

  • 1 pound butter, softened
  • 1 pound sharp cheddar cheese, grated and at room temperature
  • 4 cups unbleached flour
  • 2 cups pecans, toasted and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon piment d’Espelette

In a large mixing bowl, add the butter, cheddar cheese, flour, pecans, salt, cayenne, ancho chile powder and piment d’Espelette. Using your hands, mix well until all the ingredients are well-combined and it forms a dough.

Working on a lightly floured surface, take a hunk of dough and roll it into a 10 to 12 inch long log the diameter of a quarter. Wrap log in plastic wrap. Repeat with the remaining dough. Put the dough you don’t plan to bake into the freezer, stored in a resealable plastic bag. Let the dough you plan to bake chill in the refrigerator for an hour or two.

Preheat the oven to 350 degrees F.

Using a sharp knife, slice the chilled log of dough into discs one-eighth inch thick. Place discs ¼-inch apart on a baking sheet that’s been greased lightly or is covered by a Silpat baking mat. Bake for 15 to 17 minutes, until the coins are golden and the kitchen smells like toasty cheddar cheese and butter. Remove pan from the oven. Let the coins cool completely before removing them from the pan, or they might fall apart.

 

 

 

 

 

 

Bubbly Girl Cocktail Recipes, Drinks

Make My Bittersweet Naughty Negroni

February 1, 2018

Anyone who loves classic cocktails or things Italian knows the Negroni. It’s a bracing and bittersweet cocktail that stars Campari, sweet vermouth and gin.

Lately, I’ve noticed that riffs on this traditional Florentine cocktail have been making the rounds.

count-camillo-negroni

From camillonegroni.com

Just the other day, GQ Magazine penned a love letter to the Negroni Sbagliato, a version that adds a sparkling wine, such as Prosecco, to the mix. The name “sbagliato” roughly means broken or incorrect, as if adding Prosecco is a bad thing.

The original Negroni is named for Count Camillo Negroni, an esteemed patron of Caffè Cassoni in Florence. He usually drank Americanos (Campari, sweet vermouth and club soda), but one day in 1919, he asked barman Fosco Scarselli to swap the soda for gin!

What may have started as libation to erase a bad day has become an Italian contribution to the classic cocktail pantheon.  The Count even has his own tribute site and inspired a couple books.

Judging from the drink, I bet he liked other bitter elixirs like Italian espresso. I found my first Negronis a bit too bitter and viscous for my palate. So while I was developing recipes for my book The Bubbly Bar back in 2007, I made a softer version.

My Naughty Negroni includes a splash of Moscato d’Asti. This refreshing sparkling wine from Piedmont adds freshness and lightens. But it’s still a perfectly bittersweet aperitif  and a great way to celebrate Valentine’s Day.

The Naughty Negroni 

1 ounce Campari
1 ounce sweet vermouth
1/2 ounce gin
3-4 ounces Moscato d’Asti, chilled
1 orange peel spiral, for garnish

Add the Campari, vermouth and gin to a cocktail shaker filled with ice. Shake until your hands are cold, then strain into a champagne flute. Top with Moscato and garnish with the orange peel.

Makes 1 cocktail

© By Maria C. Hunt – Author of The Bubbly Bar. All rights reserved.

Dinner Tonight, Food + Recipes

Cauliflower: My Vegetable of the Moment

August 31, 2017
true_food_kitch_mediterranean_cauliflower

When I’ve made the same vegetable for dinner twice in one week, it’s more than a matter of convenience; I’m officially obsessed.

Right now, I’m fascinated with cauliflower. Sure, this milky member of the crucifer family lacks the superfood sexiness of kale, the exoticism of eggplant or even the sweet crunch of carrots. No, this mild-mannered vegetable is a quiet superhero of the vegetable world with the ability to be anything you want it to be.

It started with a gorgeous Food 52 image of this deep chestnut brown cauliflower steak. In case you’re wondering, you get a cauliflower steak by slicing it about 3/4-inch thick. Here’s a Dan Barber recipe for cauliflower steaks that I spotted on Food 52.

And when True Food Kitchen opened in Walnut Creek, I went to visit their super chef Nathan Coulon. We shared the Mediterranean roasted cauliflower with tahini, harissa and mint, and it’s been one of my favorite dishes there ever since. I can’t find the real recipe online, but there are a few good copycat versions, like this one by Alyssa of Her Modern Kitchen.

I’ve made cauliflower mashed potatoes, and they turned out just as creamy as the ones from the actual tuber, with a fraction of the simple carbs. And buffalo chicken cauliflower, with a tangy hot pepper sauce mellowed with a hint of sweetness, is pretty tasty, too.

But I’ve drawn the line at subbing cauliflower for a pizza crust. You may even like that sort of thing, but there are some places a Chicago girl just won’t go.

Cocktail Recipes, Drinks, Travel

Cocktails from Chicago: The 13 Degrees at The Gage

May 7, 2013
chicago_skyline
The 13 Degrees cocktail from the Gage is by barman Thomas Mooneyham.

The 13 Degrees cocktail — with prosecco, sage, velvet falernum and gin — was created by Chicago barman Thomas Mooneyham at The Gage.

I just came back from visiting my family in Chicagoland. I mostly hung out in the ‘burbs, but I did foray into the city one afternoon. I saw the Picasso exhibit at the Art Institute of Chicago . It was great seeing the genesis of his famous Chicago woman/bird sculpture as well as a series of pen-and-ink drawings.

Looking at art made me thirsty and hungry, so I went across Michigan Avenue to The Gage, a lively new American restaurant and tavern.  It was a warm day at the 13 Degrees was perfectly smooth and refreshing, with lots of wonderful herbal flavors from the Velvet Falernum and the Death’s Door Gin, which is made in the Midwest.

Creator Thomas Mooneyham, who was kind enough to share his recipe, makes the drink unique with his pear-sage syrup. But flavored syrups like this one are actually quite easy to make at home following the instructions below.

13 Degrees

3/4 ounce Velvet Falernum
3/4 ounce Death’s Door Gin
1/2 ounce lime juice
1/2 ounce pear-sage syrup (see note)
Prosecco float
sage leaf

Add the Velvet Falernum, gin, lime juice and pear-sage syrup to a cocktail shaker filled with ice. Shake until well chilled. Strain into a cocktail coupe. Add prosecco float. For the garnish, slap or spank the sage leaf between your hands and place on top of the drink.
Makes 1 cocktail

Note: To make your own pear-sage syrup, boil 2 cups pear nectar or juice with 1 cup sugar and 2 sage leaves in a 2-quart pot. Once it boils, turn it down to simmer for 10 minutes then turn off and let the syrup steep. Once it’s cool, strain it, then bottle it and refrigerate for up to a week.

Celebrity Chefs, Food + Recipes

Drew Barrymore Has a Wine Brand… But Did You Know She’s a Foodie?

April 18, 2013
drew_barrymore_eric_ripert
Actress Drew Barrymore is the latest celebrity to go into the kitchen with culinary legend Eric Ripert and share a dish. - Photo by Eric Damassa

Actress Drew Barrymore is the latest celebrity to go into the kitchen with culinary legend Eric Ripert in his Reserve Channel show and dish on cooking, work and life. – Photo by Eric Damassa

 

We all know Drew Barrymore as the actress who’s grown up on screen, from E.T. to He’s Just Not That Into You, which also earned her an executive producer credit. But did you know she’s also emerging as a bonafide foodie?

I had the chance to meet the lovely Barrymore, 37, a couple weeks ago when she popped into Pebble Beach Food & Wine festival to talk about her Barrymore Wines and her love of cooking. In case you haven’t tasted it, Barrymore’s pinot grigio is a light and refreshing wine she says is “feminine” sourced from the Tre Veniezie in Italy. But now she’s turning up the heat when it comes to her status as a culinary trend-setter.

In a special webisode that appears today, Barrymore cooks and has a great time cooking and chatting with dreamy French chef Eric Ripert of Le Bernardin restaurant fame. They explore her family history, knife skills and how the shape of the wine glass changes the flavor of a wine. Here’s the link if you want to watch Drew Barrymore in On the Table with Eric Ripert or you can watch it below.

Her dish? Clams Montecito, a buttery mix of clams, garlic, parsley and Barrymore pinot grigio that’s served over crusty French bread. It’s the dish she loves to make when she’s having a girls’ weekend at her estate home in the tony enclave of Montecito near Santa Barbara, where Oprah Winfrey also has a home.  She loves cooking for friends and it really became important when Barrymore and husband Will Kopelman were expecting their daughter, Olive. Keep reading to the end to try her recipe.

Drew Barrymore signs a chalkboard with her recipe in an On the Table With Eric tradition. Photo by Eric Damassa

Drew Barrymore signs a chalkboard with her recipe in an On the Table With Eric tradition. Photo by Eric Damassa

Drew Barrymore is just one of of the stars that has appeared on the show with Ripert, which is fun to watch because the guests like Roger Waters, supermodel Chrissy Teigen, Tom Colicchio and Elizabeth Olson get to share their thoughts on anything from food to politics to life and goof off a bit too.

This isn’t the first time the actress from a legendary Hollywood family has cooked on air: Drew made an Indian-spiced pasta dish in on The Ellen Degeneres Show and paired it surprisingly with her pinot grigio. And it appears it won’t be the last. When we talked at Pebble Beach, Drew told me she adores cooking shows. And now she’s executive producer through her company Flower Films on the new show called Knife Fight , which debuts on April 23 on the Esquire Channel. In the meantime, here’s her dish Clams Montecito:

Drew Barrymore’s Clams Montecito 
1 stick of butter
5 cloves of chopped garlic
1 large jalapeño (with a few seeds)
1 cup of Barrymore Wines Pinot Grigio
1 lemon
1 Bag of Manila clams – the smaller the better.

Melt butter and add garlic and jalapeño.  Cook for 3-4 minutes on medium heat in a saucepan and add Barrymore Wines Pinot Grigio.  Cook down for about 5 minutes. Remove from stove and squeeze lemon into butter mixture. Set aside.

Turn on grill to medium high and spread clams on cookie sheet and spread around until they open.

Warm butter up if need be and toss onto clams and coat. Serve with warm baguette for an appetizer, or pair with pan-seared cod fish to create an entree.

Recipe serves two