Triple Chocolate Cookies

Day 11

If we’re honest, we probably agree that, for Valentine’s Day, there’s no way to even consider sharing a recipe that doesn’t include chocolate, right? I’m talking lots of rich, gooey, mouth-watering chocolate—chocolate delivered in the vehicle of triple chocolate cookies that have the flavor of brownies and the texture of thin, crispy wafers or soft crumbly biscuits, depending on the desired thickness and baking time. Today’s recipe really does showcase one of the best cookies I’ve ever eaten. Although I’m personally partial to butterscotch oatmeal cookies, this choice of Ghirardelli’s Triple Chocolate Cookies is a favorite on my rotation. I found the recipe a few years ago on the inside wrapper of baking chocolate, and I’m so glad I did.  

Copyright, Doug Kapustin Photography, 2013

Of course, we should celebrate those we love everyday in a thousand ways, but, more often than not, we take our loved ones for granted. For that reason, Valentine’s Day is a great day to remind us to express our love. And, what better way to say I love you than to make a sweet treat for those we hold dear? Sweets are such nice gifts, especially when they can be wrapped in small packages and left on pillows or in the lunch bags of our unsuspecting recipients. I find that cookies and truffles are the best choices for gifts since a batch can be divided between several recipients. For some wonderful reason, chocolate remains a staple of gift-giving, and I know that these Triple Chocolate Cookies will become a part of your next get together or special gifting occasion.  

As a child, I would go to great lengths to find chocolate. My favorite was the Kit Kat bar, hands down. It still ranks among my favorites, for sure, but I’ve since added Lindt milk chocolate bars and Ritter Sport Butter Biscuit bars to my list. If you’ve never tried either of those, I highly recommend both. Plus, if you’re wanting a fun five minutes, visit the Ritter Sport website and look at the bizarre chocolate bar choices and Ritter’s colorful wording to describe each. The website is sort of like a chocolate version of the Mentos commercials—really fun and quirky!

My father and mother—bless their hearts—must have been so frustrated and confused by such a rotund child with so many food obsessions. As far as I was concerned, every outing had to include elaborate meal and snack planning. Even every trip was centered-around the restaurants we passed, at least in my mind. My parents were kind and they humored me, but I was so different from them that they surely scratched their heads in incredulity.

Movies were another food adventure for me. I would not only look forward to the next movie we’d see at the cinema, but I’d plan and procure snacks that would best suit the movie plot. Once, I remember going to the movies with my cousin and her friends when we were teenagers, and we decided to buy burgers to hide in our bags for the event. Because the movie was Top Gun, I clearly needed a guy’s burger (made perfect sense to me), so I ordered a chili cheeseburger from Hardee’s. I cannot adequately convey my cousin’s irritation when she reached in her nice canvas purse after the theater lights dimmed, only to find a chili-soaked wrapper and a dripping burger. Irritated or not, she had no choice but to hand-it-over. And I had no choice but to enjoy it,  to lick chili from a paper wrapper, watching the hijinks of Goose, Ice Man, and Maverick. 

This year, I made the Triple Chocolate Cookies  for Valentine’s Day, so maybe I’ll sneak some into the local movie theater for old times’ sake. They’ll be a lot easier to hide than a chili cheeseburger.

Triple Chocolate Cookies

Ingredients:

- 1 cup Ghirardelli 60% Cacao bittersweet chocolate chips -1/3 cup all-purpose flour -1/2 teaspoon baking powder -1 cup Ghirardelli Semi-Sweet Chocolate chips -1 cup Ghirardelli white chocolate chips -1 cup chopped pecans -6 tablespoons unsalted butter -3 large eggs -1 cup granulated white sugar

Directions:

	Melt the bittersweet and semi-sweet chocolate chips and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.
	In a large bowl, beat the eggs and sugar with an electric mixer until thick; stir in the chocolate mixture.
	In a small bowl, stir together the flour and baking powder; stir into the chocolate mixture. Gently mix in the white chocolate chips and pecans.
	Using a sheet of plastic wrap, form the dough into two logs, each 2 inches in diameter and about 8 inches long. Because the dough will be quite soft, use the plastic wrap to hold the dough in the log shape. Wrap tightly; refrigerate for at least 1 hour or until firm.
	Preheat the oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
	Unwrap the dough. With a sharp knife, cut the dough into 3/4-inch slices. Place the slices 1 1/2 inches apart on the prepared cookie sheet.
	Bake for 12 to 14 minutes, until a shiny crust forms on top of the cookies but the interior is still soft. Let cool on the cookie sheet. Then remove from the cookie sheet with a metal spatula.
	Store in an airtight container at room temperature for up to one week. (Recipe modified from Ghirardelli recipe for “Ghirardelli’s Ultimate Chocolate Cookies”.)

Gourmet Chicken Salad

Copyright, Doug Kapustin, 2013

Day 10 

When I think of chicken salad, two distinct versions come to mind. The first is traditional, usually including a finely chopped blend of white and dark chicken, boiled egg slices, minced onion, and celery. The second version that comes to mind is a great deal more modern, and I have often been served variations of it when dining at a trendy deli or café. This unique version is made only from white meat, and it includes both nuts and fruit. Although both recipes for chicken salad are excellent, each requires a slightly different presentation. 

My grandmother was famous among friends and family for her amazing traditional chicken salad, as I clearly remember request after request for her to bring it to social functions. Like so many cooks of her generation, she didn’t have a recipe with accurate measures, but she knew exactly how much of each ingredient to add in order to make a consistently delicious recipe. Interestingly, she added sweet pickle relish to her signature chicken salad, making a tangy and tasty end result. I’ve found no one’s chicken salad that can compare, honestly. So, even though I frequently attempt my closest copycat recipe of Grandma’s, mine is still lagging far behind.  

Bearing this in mind, I have chosen to showcase the second, less traditional chicken salad recipe because of its rustic texture, attractive presentation, and all around outstanding service as a gourmet sandwich filler. Personally, I believe this chicken salad is best enjoyed with sourdough bread and green leaf lettuce leaves. The grapes, celery, onion, and toasted sliced almonds add the perfect blend of crunch and sweetness to please the palate.  

As an aside, I should add that using a good quality mayonnaise makes a huge difference in the flavor of the chicken salad. I like Hellman’s brand because of its creaminess and ability to nicely accent— but never overpower— dishes. Use the brand you like best. 

Served for company lunch or with a springtime weekend picnic, this recipe will be an easy, quick, and delicious addition to your collection. 

Gourmet Chicken Salad 

Ingredients: 

3-4 lbs. chicken breast tenderloin pieces, cooked and roughly chopped into bite-sized chunks

2 cups seedless red grapes, sliced in half

3 stalks celery, chopped

1 large red onion, chopped

1 cup good quality mayo, plus more as needed 

1 ½ cups sliced almonds 

½  tsp. extra virgin olive oil

2 tbs. garlic powder

¼ tsp. kosher salt 

½ tsp. black pepper

More kosher salt and pepper to taste 

Directions: 

Preheat oven to 375 degrees. On a sheet pan, toss sliced almonds with extra virgin olive oil, garlic powder, ¼ tsp. kosher salt, and ½ tsp. black pepper. Once coated, place in oven and toast until dry and lightly browned. Set aside to cool. 

In a large bowl, mix chicken, grapes, celery, onion, and mayo until well blended and until mayo is evenly incorporated. Add more mayo, as desired, to create preferred texture. Add sliced almonds and mix gently. Salt and pepper to taste. 

Serves 4-6. 

Ricotta Pie

Copyright, Doug Kapustin Photography, 2013

Day 9

Quite a few years ago, when I was a young mom in my early 20s, I happened upon an Italian main dish recipe in an old cookbook that piqued my curiosity. At the time, it seemed a very ambitious cooking venture for me since I was fairly new to the culinary world. Since I was a teenager, I had been making meals for my family, but it wasn’t until my daughter was a baby that I really started to test my skills in the kitchen. 

I don’t remember the name of the cookbook in which I found a recipe called Ricotta Pie, but I do remember how exciting it was to make the first time. For years, I made the savory dinner pie frequently for our friends and family, then moved on to different recipes, and eventually, I essentially forgot how delicious it was. Recently, my good friend Kristy reminded me of the recipe, so I hunted through my stack of trusted favorites and found it. After some ingredient additions and a few minor adjustments, I recreated an even better version of the original that Kristy and I loved so much. 

When you hear Ricotta Pie, you might think of some dessert version of a cheesecake, but that’s not it at all. Ricotta Pie is an entrée best served with a healthy ladle of marinara sauce and a green salad, lightly tossed in olive oil and lemon juice. If I had to compare it to another main dish, I suppose I’d choose quiche, although Ricotta Pie is much creamier and definitely richer. It’s comfort food through and through, to be sure, and an absolute crowd pleaser. The combination of a warm, cheesy center peppered with bits of tender salami is fantastic. The hints of basil and garlic also add to the pie’s decadence. Serving the dish with a quick marinara sauce and light greens is a definite compliment to its richness and texture. 

So, Kristy, this one’s for you. Here’s to old times and the dearest of memories we’ve shared at the family table. I wish you were here to share this one tonight. 

Ricotta Pie

Ingredients: 

2- 9-inch deep dish refrigerated pie crusts

4 large eggs

1- 15 oz. container whole milk ricotta cheese

2 cups smoked mozzarella cheese, shredded

¼ lb. Genoa salami, cut into ¼ inch cubes

3 tbs. grated Parmesan cheese

1 large clove of garlic, minced (optional)

3 tbs. chopped fresh basil

2 tsp. chopped fresh Italian parsley 

½ tsp. pepper

Pinch of salt

Marinara sauce (see directions below)

Directions: 

Preheat oven to 350 degrees. 

Place one pie crust in the bottom of a 9-inch glass pie pan, making sure to form it to the shape of the pan as carefully as possible. 

Beat eggs and ricotta cheese until smooth. Stir in mozzarella, salami, Parmesan, salt, and pepper. Gently fold-in garlic, parsley and basil.

Pour mixture onto prepared crust and spread evenly. Place top crust over mixture, securing edges with a fork. Brush top crust lightly with melted butter or a lightly beaten egg and sprinkle with garlic powder or sea salt, if desired.

Bake for 1 hour & 15 minutes. Cool for 20 minutes before slicing. 

Serve each slice with marinara sauce. Serves 6. 

Quick and Easy Marinara Sauce: 

Ingredients: 

2 tbs. olive oil

¼ medium onion, chopped

3 tbs. chopped yellow bell pepper

1 can artichoke bottoms, chopped (optional)

2 cloves garlic, chopped

1- 28 oz. can whole tomatoes with juice

1 tsp. kosher salt

1 tbs. chopped fresh thyme

1 tbs. chopped fresh basil

1 tsp. dry oregano

1 tsp. black pepper

Directions: 

Put entire can of tomatoes in a food processor and pulse until roughly chopped. 

In a saucepan over medium-high, heat the olive oil. Add pepper and onion and sauté until tender. Add garlic and sauté an additional 2 minutes. Reduce heat to low. 

Add tomatoes and artichokes to the onion mixture, then add the salt, thyme, basil, oregano, and black pepper. Stir and simmer on low heat, uncovered, until all flavors are incorporated and mixture has reduced slightly—about 20 minutes. 

Season more to taste, if needed. Store in covered container, refrigerated, until ready to reheat and serve, OR for the ricotta pie recipe, set aside until ready to serve over each portion. 

Raspberry Crumble Bars

Day 8

Copyright, Doug Kapustin Photography, 2013

Very often, I love stopping by a good bakery on Friday afternoons to fetch a fresh loaf of bread or to buy homemade croissants for the weekend. Although croissants are probably not that difficult to make, I’ve never tried to make them because they are almost always available at a local pastry shop. And, honestly speaking, those from local shops are probably going to be much tastier than anything I could make. There are just some things that I’d buy rather than take the time to make, if truth be told.  I do try my hand at homemade rustic breads occasionally, but I’d prefer making spreads or jams for fresh patisserie bread.

At any rate, my weekly purchases really do complete a relaxing Saturday or Sunday morning. I absolutely love morning coffees— my favorites being the raspberry, blueberry, and orange infused varieties. Waking early to have some quiet time before the hustle and bustle of the day, I covet my time spent reading and cuddling for a few moments with my Basset Hound, Emmy.  With a hot cup of coffee and cream, I also appreciate some of that warm, fresh bread from the bakery, slathered with butter and raspberry jam.

I recently tried a recipe that combined the best of both worlds—buttery bread and raspberry jam. It was a dessert that Ina Garten showcased on her Barefoot Contessa show called Raspberry Crumble Bars. If you love shortbread as much as I do, dream with me for a moment. Let’s conjure a deliciously buttery and crisp shortbread topped with raspberry jam, then finished with a granola- oatmeal- shortbread crumb topping.  Sounds decadent and mouth-watering, doesn’t it? Well, let me assure you that Ina Garten’s raspberry bars definitely deliver flavor, great texture, and they are so versatile. At home, we enjoy them with coffee for breakfast or as an evening dessert; they truly suit either occasion and they are packed with all of the elements that make jam and shortbread so pleasing together.

When I made the batch pictured here, I was out of slivered almonds, so I substituted them with the same amount of dry oatmeal. It worked, and the result was a bar that was even better suited as an accompaniment to morning coffee. You absolutely have to try these Barefoot Contessa treats; you’ll be so glad you did!

If you don’t like raspberry jam, you could easily substitute with your favorite. I enjoy raspberry jam with seeds, especially the Favorit or Bonne Maman brands, but that could also be replaced by a seedless variety of any brand you trust and enjoy. The key is, of course, to cater to your personal preferences.

Raspberry Crumble Bars

Ingredients:

½ pound (2 sticks) unsalted butter, at room temperature 


¾ cup sugar 


1 teaspoon pure vanilla extract 


2 1/3 cups all-purpose flour 


½ teaspoon kosher salt 


10 to 12 ounces good raspberry jam

 
2/3 cup good granola without dried fruit


1/4 cup sliced almonds


Confectioners' sugar, for sprinkling

Directions:

Preheat the oven to 350 degrees. 

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. 



Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.

Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.

Bake the bars for 45 minutes, until lightly browned. 

Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

(Recipe taken from http://barefootcontessa.com/recipes.aspx?RecipeID=877&S=0,  property of Ina Garten)

Broiled Salmon and Spicy Cheese Grits

Copyright, Doug Kapustin Photography , 2013

Day 7

Pleased to honor my Southern roots, I can’t ignore a staple on every kitchen table at mealtime: grits. Grits are popular for breakfast in the South, to be sure, but they are also a frequent dinner accompaniment. Of course, everyone knows something about the shrimp and grits dishes that are so popular in the Deep South, and that’s where I have found my inspiration for today’s recipe. 

Taking a trip down memory lane again, I remember both my grandmother and mother making breakfast grits. Maybe it was because they knew of my tendency to have a well-honed sweet tooth or maybe it was because they thought that breakfast grits, like oatmeal or cream of wheat, should be sweet if served independently of eggs or meat. No matter their choices for making it, sweet grits are one of my favorite treats, even today. I’m sure they added lots of butter and sugar at the end of the cooking process, then some whole milk to make the grits incredibly creamy. Today, when I make them, I add honey, butter, and half and half just before I take the grits from the stove. They make a delicious breakfast and are a pleasant alternative to oatmeal on a cold winter morning. 

Over and over, I’ve read that our sense of smell is high on the list of memory triggers, and we can all relate to that, I’m certain. When I smell a pot of creamy grits just before they are ready to serve, my mind is immediately taken back to the kitchens of my childhood, and what better place to be than there.

The following recipe is my version of cheesy dinner grits, and I am showcasing them with broiled salmon. That being said, I often serve them with oven-roasted shrimp or grilled chorizo sausage links. The accompaniment is up to you.

Broiled Salmon and Spicy Cheese Grits

Ingredients:

For the salmon- 

1 large filet of salmon (preferably wild caught)

2 tbs extra virgin olive oil

1 tbs. whole grain Dijon mustard

Juice of 1 lemon

1 tsp. grated horseradish 

1 tbs. fresh dill

Salt and pepper for seasoning

For the grits- 

4 ½ cups chicken broth

1 ½ cups grits

¾ cup heavy cream

1- 16 oz. block of Monterey Jack cheese, grated

1 clove garlic, minced 

1 4.5 oz. can chopped green chilies

2 tsp. salt

1 tsp. white pepper 

1 tsp. black pepper

Optional: Paprika and jalapeno and lemon slices, as garnish

Directions:

To prepare the salmon, preheat oven broiler to medium-high and adjust oven rack to middle position. Pat salmon dry with paper towel. In a small mixing bowl, combine olive oil, Dijon mustard, horseradish, lemon juice, dill, salt, and pepper to make a marinade. Place salmon on foil covered baking sheet, skin-side down, and drench with olive oil marinade. Place under broiler and cook until just done, about 7-10 minutes. Salmon should no longer be translucent. Watch salmon carefully and don’t overcook! Cover with foil and set aside while preparing grits. 

In large saucepan, bring broth, salt, white and black pepper, and garlic to a boil.  Add grits into boiling mixture and reduce heat to medium-low. Cover and allow to cook for 7-10 minutes or until grits are no longer hard. (Note: Grits should still have a, well, gritty texture, but they should not be abrasive to chew. Choose the “Quick-5 minute”) Quaker grits if you are not familiar with cooking them.) 

Immediately add heavy cream and continue heating on low for 1 minute. Add shredded cheese and stir until cheese is completely blended and the grits are smooth again. Add chilies just before removing from heat, and stir to incorporate. 

Place a large ladle of grits in the center of a plate. Sprinkle with paprika. Top with a piece of salmon, garnished with lemon and jalapeno slices if desired.