Epic Chocolate Pillow Cookies

So today I wanted to make cookies. Specifically, chocolate filled sugar cookies sounded good. I found a recipe, thought the proportions looked off, and tried it anyway. They were off. I salvaged it. I might advocate messing with the proportions a little bit more, but I think this is a good start. Basically, watch the texture and see if you think these will hold together in order to stay together when you roll them out.

Cookies:
3/4 c butter (I used goat's milk butter. It added a delicious complexity, since it has a slight chevre flavor)
1 c powdered sugar
1/4 c brown sugar
1 tsp vanilla
2 egg yolks
1 1/2 c flour

Ganache Filling:
4 oz good chocolate, chopped (I used Scharffen Berger 62% Cacao)
4 oz heavy cream

Cream the butter and sugar. I like to cut the butter into small pieces and beat the sugars in when it is still cold. Add the vanilla and egg yolks and beat until fluffy. Gradually add the flour. Roll into a ball and chill for at least 1 hour.

Make the filling by chopping the chocolate and putting it in a stainless steel bowl. Scald the cream and then pour it onto the chocolate. Let stand for 5 min. Using a whisk, stir the ganache until blended. Set aside and let cool to room temp, or place in the refrigerator for 30 min or so. Too long and it will take on truffle consistency and be harder to put in the cookies.

Remove the cookie dough from the fridge and roll it out with a rolling pin on a floured surface. Use a drinking glass to cut out circles. Place circles on a cookie sheet covered in parchment or foil. Drop about a teaspoon of ganache into the center of each circle. Cover each with another circle of dough, and seal the edges by pressing a fork all around the very edge so that it looks like a pie crust.

Cook in a 350 degree oven for about 15 minutes. Eat one and marvel at the richness!

Praline Yams

2 2lb8oz cans yams
2/3 c orange juice
1 tsp grated orange rind
5 tsp brandy
2 tsp salt
pepper to taste
1 tsp ground ginger
4 tsp butter
1/3 c light brown sugar
3 egg yolks

Topping:
2/3 c brown sugar
1 stick butter, melted
1 c chopped pecans
1 tsp ground cinnamon

In a mixing bowl beat the yams, then beat in the rest of the casserole mixture. Butter a 12 in baking dish and pour the casserole mixture in. Mix all the topping ingredients and put on top of the casserole mixture evenly. Bake at 350 for 45 min, let stand 10 min before serving.

Moroccan Salmon with Charmoula Sauce

You can use the spice mixture which is posted below in this recipe.

for the Salmon:
6 (6-ounce each), boneless skinless salmon fillets
1/2 teaspoon, ground black pepper
1/2 teaspoon, salt
1/3 cup, Moroccan spices (*recipe in another post)
3 tablespoons, olive oil

for the Charmoula Sauce:
1/4 cup, olive oil
1/4 cup, finely chopped shallots
1 tablespoon, minced garlic
1 1/2 pounds, plum tomatoes (about 9) - seeded and finely diced
3/4 cup, chopped fresh cilantro
3 tablespoons, fresh lemon juice
1 teaspoon, Moroccan spices (*recipe below)
1 teaspoon, salt
3/4 teaspoon, ground black pepper

cilantro sprigs (for garnish)



To prepare the Salmon: Preheat the oven to 350 degrees. Sprinkle the salmon with black pepper and salt. Place the 1/3 cup of Moroccan Spices on a plate. Dredge the salmon in the spices to generously coat the top and bottom (do not coat the sides of the salmon).

Heat 3 tablespoons of oil on a large griddle over medium-high heat. Cook the salmon fillets just until golden brown, about 1 minute per side. Using a metal spatula, transfer the salmon fillets to a heavy large rimmed baking sheet. Bake in the preheated oven just until the fillets are cooked through, about 5 minutes. Take care not to overcook the salmon - it should just barely flake

To prepare the Charmoula Sauce: Heat the 1/4 cup of olive oil in a heavy large skillet over medium high heat. Add the shallots and garlic and sauté until tender - about 1 minute. Add the tomatoes, cilantro, lemon juice, the 1 teaspoon of Moroccan Spices, salt and pepper. Sauté just until the tomatoes release their juices - they should still hold their shape - about 1 minute.

To serve: Place the salmon fillets on warm plates and spoon the sauce over. Garnish with cilantro sprigs and serve.

Moroccan Spices

Bryan's sister Kim Yoon went with me to the store in Ankeny to get some spices, since they were on sale. I mentioned this spice blend, which is delicious in a salmon recipe above.

Moroccan Spice Blend:
3 tbsp paprika
2 tbsp dried thyme
2 tbsp ground cumin
1 tbsp grated nutmeg
1 tbsp ground black pepper
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp ground allspice

Mix it all together, and save in a jar in the fridge for up to 1 week.

Pumpkin Soup

A St. Clair Family Thanksgiving favorite.

4 tbsp butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree
4 cups chicken broth
1 tsp salt
1/2 tsp curry powder
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1/4 tsp ground ginger
1 bay leaf
1 cup half and half

In a medium soup pot, melt butter or margarine. Saute onion and leet, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in a blender for a smoother texture, or in food processor fitted with metal blade.

At this point, you may refrigerate it for up to 2 days or freeze.

Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally, until heated through. Adjust seasonings.

Nadia's Red Lentils

Nadia is my friend from UCI rowing. She gave me this yummy recipe:

Here is a recipe I created and used to make all the time when I was in London. It warmed me up and reminded me of home when it got cold!

Mexican-style Red Lentils

1 small yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1-2 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp tomato paste
1 Bay leaf
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp crushed red pepper flake
1-1/2 cup red lentils
3 Tbsp fresh cilantro (optional)

1. In a large pot, sautee everything (except the lentils and the cilantro) in olive oil until the veggies are soft... about 8-10 mins.
2. Add lentils and cover with water (just so all the lentils are covered).
3. Cook for 30-35 mins on med-high heat until lentils are tender.
4. Stir in the fresh cilantro at the end.

It is good as a soup or with corn chips or crusty bread!

Cinnamon Rolls

Here's Marina's family recipe for cinnamon rolls.
Ingredients:
Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water

Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Northwest Frozen Blackberry Pie

A Bainbridge Island favorite from Marina!
Pie Crust:
1 ½ cups all-purpose flour
1 tsp salt
½ cup vegetable oil
2 Tbs milk
Mix flour and salt in a nine-inch pie pan, stirring with a fork. Combine oil and milk, blending well. Make a well in the center of the flour and pour in liquid. Mix all ingredients with a fork. Evenly pat dough to edges of pie pan.

Filling:
2 Bags (16 to 20 inches) Frozen Blackberries
6 Tbs tapioca
1 cup sugar
1 tsp salt
4 Tbs butter

Gently warm berries, sugar, salt, and tapioca in a saucepan for a couple of minutes, just to dissolve the sugar. Then pour into pie pan and place slices of butter on top. Bake at 450 degrees for 10 minutes, and at 350 degrees for 45 minutes. Cool. For best results, serve w/ ice cream.

Classic Fish Marinade

This marinade is the workhorse of the St. Clair house, because we eat a lot of fish and this marinade works on many types of fish. I like it best with salmon.

1 part lemon juice
2 parts butter
1 part soy sauce
3-4 sprigs rosemary, chopped
3-4 cloves garlic, pressed
honey (optional)

Pour marinade over the fish and let sit for about 30 min in the fridge. Grill or broil the fish. Enjoy!

Thanks to Cole's girlfriend, Marina Boleda, for reminding me to post this!

Slow-cooker carnitas

During summer of 2008, Tom and Jan gave me my first slow-cooker. I have made lots of delicious stew and chili since, but I've been meaning to braise meat with it, too. So, today I made some carnitas with pork shoulder, and the tacos that followed actually tasted pretty good! I'm so proud of myself.

Ingredients:
4 lbs pork shoulder
Salt
Pepper
Dried oregano
2 bay leaves
1/2 onion
2 c chicken broth

Directions:
Cut pork into 1-1/2 inch pieces and place in bowl of slow cooker. Liberally sprinkle with salt, pepper, and oregano. Put 2 bay leaves in. Pour chicken broth in. Chop the onion fine and sprinkle over top of the pork. Cover and cook on low for 6 hours.

Using a slotted spoon, put pork on a large cutting board and chop it fine with a knife. The meat should fall apart easily.

Served on corn tortillas with cilantro, sour cream, avocado, and a little hot sauce.

Easy Peasy Jalapeno Cornbread

I made this today for football day! Go Michigan! Go Texas! USC...I am still mad at you for losing to UW.

Ingredients:
1 Trader Joe's Cornbread Mix box
3 jalapenos, seeded and cut into large pieces

Throw the jalapenos into a food processor and pulse 4-5 times. Add the dry cornbread mix and pulse until jalapenos are well-blended. Add the wet ingredients called for on the box and mix until just blended. Bake at 350 for 40 min.

I served it with honey and butter. Yum!

Mom's first post!

First Entry from Jessica:

Olivia has always had a talent for finding good recipes. This one came out of California Heritage Continues Cookbook which along with its predecessor, California Heritage Cookbook (both by the Junior League of Pasadena), contains many family favorites. While she and Bryan and Alex visited in September, she whipped up this sauce and I realized, I had better get back to using my cookbooks for inspiration and enjoyment. Here is to you Olivia.

Olivia's Favorite Bittersweet Chocolate Sauce

1/2 c heavy cream

1 c sugar

2 squares unsweetened chocolate

2 oz Swiss semisweet chocolate

1/2 c unsalted butter

2 large egg yolks

1 t vanilla

1-2 T dark rum

1-2 T almond liqueur

In a heavy saucepan, combine the cream and sugar. cook over medium heat, stirring just until the mixture starts to simmer. Add the chocolates and butter. cook over low heat, stirring until smooth, about 5 minutes. Remove from the heat.

In a small bowl, lightly beat the egg yolks. Stir in a few spoonfuls of the hot chocolate mixtures. Add the egg mixture to the chocolate in the saucepan, stirring constantly, cook gently over low heat for 3 minutes, stirring continuously. remove from the heat.

Stir in the vanilla, rum, and almond liqueur until well blended. Store in the refrigertor. Reheat when ready to serve Makes about 2 cups.

Salmon with Beurre Blanc

I saw Julie & Julia and there was a scene about beurre blanc and how yummy it was. So, I decided I'd give it a try. I just broiled the salmon with nothing on it for about 20 minutes, because it was a fat piece of King salmon. Then I served it with asparagus and spooned some beurre blanc over the plate. I made it for the first time last night; I cheated and used some cream to stablilize it, so that it wouldn't separate.

Buerre Blanc (enough for 2):
1 small shallot, chopped fine
1/2 c white wine
Splash of lemon juice
Splash of white wine vinegar
1 tsp heavy cream
7 tbsp cold unsalted butter, cubed
Salt and white pepper, to taste

Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper.

Ahi with Ginger-Garlic Salsa

This ginger/garlic salsa was Olivia's friend Nadia's idea. On the last day of Bryan and Olivia's three weeks in Southern California, we had a fridge full of half-used produce and some Ahi Tuna that needed cooking. So, we brainstormed a bit and this is what we came up with:

Ingredients:
1/2 red onion, chopped in large pieces
about 1 inch piece of fresh ginger, minced
3 garlic cloves, minced
1 jalapeno, 2 if you want it spicy*
big handful of cilantro, minced
juice of one lime
large spoonful of honey
1 avocado

Mix it all together, adding the avocado last so it doesn't mush up. Serve over seared, sashimi-grade ahi tuna. We paired it with jasmine rice and some broccoli.

* I originally forgot the jalapeno on this recipe, but mom reminded me. Thanks mom!

Lemon Bars

This recipe is a good one from Barefoot Contessa. I add a little more zest than called for and a little bacon grease to the pastry to make it flaky. It also has a yummy, interesting flavor.

For the crust:

nocoupons

• 1 c minus 2 tbsp unsalted butter, cold
• 2 tbsp bacon grease, cold.
  
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cut the bacon grease and butter into the flour and sugar, until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Double-Dipped Fried Chicken

My recipe for fried chicken is a first effort. I pulled it from Paula Deen's recipe on www.foodnetwork.com and made a couple changes.

• 2 chicken breasts with rib meat and bones
  
• Salt and pepper
• Cayenne pepper
• If you like it hot, some red pepper flakes
  
• 2 cups all-purpose flour
• 3 eggs
• 1/3 cup milk
  
• 3/4 vegetable oil, 1/4 bacon grease for frying

Directions

Cut the chicken breasts in half, keeping the bone on, so that you have 2 pieces, each the size of a fist, from each. Liberally sprinkle with a mixture of salt, pepper, and cayenne pepper. Watch the salt, since bacon grease is salty.

Place the flour in a plastic kitchen storage bag. Beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate for about 10 minutes. Then, dip the chicken in the egg wash again, and into the flour again. Let sit again while you heat the oil.

Heat the oil: Put some bacon grease, I used about 1/2 cup, into a deep frying pan. Pour enough vegetable oil into the pan to come only about halfway up the sides. Turn the heat to medium; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place 2 pieces of chicken into the hot oil. Allow to cook on the meat side about 10 minutes, and on the bone side about 7 minutes, until brown and crispy. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

I served it with Bisquick biscuits and broccolini.

Review: Bryan says it is very flavorful and crunchy! He said it was better than he expected for fried chicken.

First Post!

This blog is for members of the Jones, St. Clair, Hart, Yoon, and Ossowski families and their friends. I made this so that we can share recipes and cooking tips with each other. Hopefully is will be a great way to keep memories of great recipes alive, preserve signature dishes, get advice, and answer the age-old question: what are we going to have for dinner?

Guidelines: for now, I am putting this on my Blogger account. You all can comment without signing in or anything. If you would like to post, please send your post to me at ostclair@gmail.com, and I will put it up for you!

Cooking has always been a useful, happy pastime and one through which I have learned a great deal while getting to spend time with you, my favorite people. I hope this can be a new way for us to keep each other close.

Love,
Olivia