Almond Butter Cookies

The older (and hopefully wiser) that I’m getting, the more I truly believe that a happy and healthy life is a balanced life. Work hard, but get in some rest and relaxation. Spend time with friends and family. Eat healthy, but indulge.

So for the end of 2013 I allowed myself a true break. From my day job and from writing. Oh believe me, I was cooking. Lots and lots of cooking (because I can never do too much of that).

I needed a bit of a break from TRYING to be witty, profound, entertaining and educational. I just needed a break.

It was just what I needed. Time was spent enjoying time of with Wes, spending time with my brother Joshua and the rest of the family eating, drinking and being merry.

Oh yes, and we adopted a cat. Not any cat. A wild cat with no previous human contact. Because apparently I only like really difficult things. She decided to go in my cousin’s chimney before we came to pick her up.

If you really want to piss of a cat, I advise you bathe soot off of her.

But she is coming around.

And I’m finishing of a great year of adventure, travel and growth with the best present of all.

An end of the year visit from my sister from another mister who lives on the other side of the world.

We will be ringing in the New Year in Los Angeles where our friendship began with our loves and tons of friends. And possibly the karaoke machine Wes and I got for Christmas.

These cookies are the perfect addition to any midnight gathering and are a great way to splurge before you begin all those resolutions.

You will need…

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve.

Love and Beer Floats and a Happy New Year!

Angela 

Almond Butter Cookies

1 cup butter at room temperature (2 sticks)

½ teaspoon almond extract

2 cups all-purpose flour

¾ cup finely ground salted and roasted almonds

4 tablespoons powdered sugar plus 1/4 cup for dusting

Chocolate candies for topping

In a large bowl or the bowl of your stand mixer, cream the butter and sugar until it is smooth.

Slowly add in the flour, one cup at a time until smooth.

Then, fold in the almonds.

Roll the dough into a ball and wrap it up in plastic wrap. Refrigerate for at least 3 hours and up to 3 days.

When you are ready to bake, preheat the oven to 350 degrees.

Roll the cold dough in between your palms to make little 1 inch balls.

Lay the ball out on the baking sheet and top with a little chocolate candies.

Bake for 20 to 30 minutes and bake until golden brown. Remove them from the sheet and allow them to cool completely.

When they have completely cooled, sprinkle the cookies with powdered sugar and serve. 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

Happy Friday Foodies!

Friday. The word is so sweet! And it is made even sweeter this week with only two Friday’s before the Christmas holiday.

It has taken me a while, but I’m finally starting to feel a bit in the holiday spirit. With commercials on like this one, it is hard not too.

Now that I’m feeling the holiday inspiration, it’s carrying through to my cooking.

Mix up your holiday dinner party with this festive and tasty dish.

You will need…

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes. (Yes I realize the photo shows the opposite of my description. Cooking the potato side down first like I foolishly did will not yield as crispy a potato top as doing it the correct way will.)

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot.

Love and Beer Floats

Angela 

Crispy Potato and Radish Halibut with Pomegranate and Roasted Carrot Salad

4 halibut filets, about 6 oz each

1 large russet potato, peeled and grated

4 radishes, grated

1 bunch of carrots, ends trimmed and chopped into 1 inch pieces (I used heirloom carrots)

1 cup pomegranate seeds

3 tablespoons balsamic vinegar

5 tablespoons olive oil, divided

4 tablespoon brown sugar, divided

6 cups arugula

1 cup flour

1 egg

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

In a bowl, toss together the vinegar, 3 tablespoons olive oil, 2 tablespoons brown sugar and carrots. Season well with salt and pepper and lay the carrots out on a rimmed baking sheet.

Roast the carrots until they are tender. About 30 to 40 minutes.

While the carrots are roasting, combine the potato, radish and remaining brown sugar in a bowl and season the mixture well with salt and pepper.

Whisk the egg and pour it onto a plate. Lay out the flour on a second plate and season the flour with salt and pepper.

Pat down the fish well with a paper towel and season well with salt and pepper on both sides.

Dip one side of the fish in the flour and then in the egg wash. Top the egg wash with the potato mixture in a thin layer. Repeat until all the fish have little potato tops.

Heat the remaining olive oil over medium high heat in a skillet until it is hot. Sear the fish non potato side down first. Sear it just until it is browned and easy to flip. About 2 minutes.

Flip the fish and continue to cook until the potatoes are golden brown and the fish is cooked through. About 3 to 4 minutes.

Toss together the roasted carrots, arugula and pomegranates and divide it all among four plates.

Top each plate of arugula with a piece of fish and serve hot. 

Caprese Mac and Cheese

Ya know. I think I let the holidays sneak up on me this year.

Usually, I’m planning for Thanksgiving dinner WEEKS in advance. Oodles of recipe planning, shopping lists, trips to different grocery stores and prepping happens to plan for the big event. And it really gets me revved up for the holiday.

But this year, with no big meal to plan I got snowballed by the holidays. I managed to make it through Thanksgiving with out great incident, but Lindsey B, Wes and I are throwing a Christmas gift exchange for my high school girlfriends and their dudes on the fourteenth and I’ve done NOTHING. Whoops.

This morning while checking my email, I realized I was just twelve days away from party time and just twenty-three away from C day! I gotta get my booty in gear.

The good news, is I have extensive menu options to choose from for the party.

With the red and green, this may be a serious contender.

You will need…

1 lb dried pasta shells

1 tablespoons olive oil

½ onion, diced

2 garlic cloves, minced

4 tablespoons butter

4 tablespoons flour

2 cups milk

3 cups sharp white cheddar cheese, grated

½ cup burrata cheese

2 cups cherry tomatoes, halved

½ cup basil, roughly chopped

1 cup fresh breadcrumbs

½ cup balsamic vinegar

Salt and pepper to taste

Start by turning on your broiler.

Then bring a large pot of salted water to a boil. Cook the pasta to the package instructions, reserving 1 cup of pasta water.

While you are waiting for the water to boil and the pasta to cook, heat the olive oil in a large pot and add in the onions.

Cook the onions until softened. About 5 minutes.

Stir in the garlic and cook until fragrant. About 1 minute.

Add in the butter and flour and stir to make a roux.

Whisk in the milk and cook on slow, stirring often until the milk has thickened enough to lightly coat the back of a spoon.

Remove it from the heat and whisk in the cheeses a bit at a time and season well with salt and pepper.

By now the pasta should be cooked. Toss the pasta in with the cheese sauce and stir well until the pasta is coated.

If the sauce isn’t creamy enough, pour in a little bit of the reserved pasta water.

Toss in the basil and tomato and season well with salt and pepper.

Pour the pasta into an oven safe dish, sprinkle with the breadcrumbs and pop it in the broiler until it is golden on top. About 4 to 5 minutes.

While the pasta is in the oven, pour the vinegar in a small saucepan and simmer on medium high heat until it is slightly reduced.

When the pasta is browned, remove from the oven and drizzle with the reduced vinegar and serve hot.

Love and Beer Floats

Angela 

Caprese Mac and Cheese

1 lb dried pasta shells

1 tablespoons olive oil

½ onion, diced

2 garlic cloves, minced

4 tablespoons butter

4 tablespoons flour

2 cups milk

3 cups sharp white cheddar cheese, grated

½ cup burrata cheese

2 cups cherry tomatoes, halved

½ cup basil, roughly chopped

1 cup fresh breadcrumbs

½ cup balsamic vinegar

Salt and pepper to taste

Start by turning on your broiler.

Then bring a large pot of salted water to a boil. Cook the pasta to the package instructions, reserving 1 cup of pasta water.

While you are waiting for the water to boil and the pasta to cook, heat the olive oil in a large pot and add in the onions.

Cook the onions until softened. About 5 minutes.

Stir in the garlic and cook until fragrant. About 1 minute.

Add in the butter and flour and stir to make a roux.

Whisk in the milk and cook on slow, stirring often until the milk has thickened enough to lightly coat the back of a spoon.

Remove it from the heat and whisk in the cheeses a bit at a time and season well with salt and pepper.

By now the pasta should be cooked. Toss the pasta in with the cheese sauce and stir well until the pasta is coated.

If the sauce isn’t creamy enough, pour in a little bit of the reserved pasta water.

Toss in the basil and tomato and season well with salt and pepper.

Pour the pasta into an oven safe dish, sprinkle with breadcrumbs and pop it in the broiler until it is golden on top. About 4 to 5 minutes.

While the pasta is in the oven, pour the vinegar in a small saucepan and simmer on medium high heat until it is slightly reduced.

When the pasta is browned, remove from the oven and drizzle with the reduced vinegar and serve hot. 

Filet Mignon with Chanterelle Red Wine Sauce

 

Here I am. Sitting in a hotel room in Dallas, Texas. All on by lonesome.

You know, I’ve never been much of an alone person. When Lish was getting hitched to her hubby, I decided I would rather live at home with good old Mom and Dad than live alone. I don’t even like to spend the night alone at my parents house. There are way too many doors and windows for intruders!

I’m really just not an alone person. I spend so much time running around, spending time with family and friends and Mr. Wesley, that I can’t really remember the last time I had a night to myself.

Never have I been one of those people who enjoy being alone. I much prefer the company of another. But here I am, eating room service and sipping a glass of Malbec. Loving it.

A night alone feels so decadent. And the only thing missing is a really decadent meal. Sure my pasta and salad did the trick, but they have nothing on my deliciously grilled filet with chanterelle mushroom and red wine sauce. Lip licking good.

You will need…

4 filet mignon, about 6 to 8 ounces a piece 

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.

Love and Beer Floats

Angela

Filet Mignon with Chanterelle Red Wine Sauce

4 filet mignon, about 6 to 8 ounces a piece

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

2 tablespoons beef demy glace

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture as well as the demi glaze into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot. 

White Wine Parmesan Cream Sauce

I had an epiphany tonight. Cooking seasonally is not just about the ingredients. It goes beyond my produce selections in the grocery store and spills straight into the dishes that I’m creating.

Tonight is really the first cool night in southern California and all I could think about was fresh autumn ingredients and cooking something that warmed me from the inside out. And there are few things more warming than a cheesy, creamy white wine sauce.

You will need…

1 tablespoon olive oil

3 garlic cloves, minced

1 cup dry white wine

1 cup chicken stock

1 tablespoon butter

1 tablespoon flour

½ cup grated parmesan, plus the rind

¼ cup heavy cream

Salt and pepper to taste

Start by heating the olive oil over medium heat.

When the olive oil is hot, add in the garlic and cook until fragrant. About 1 minute.

Pour in the white wine and bring the liquid to simmer. Simmer for about 2 minutes, until the liquid has started to reduce and stir in the chicken stock.

Add parmesan rind and bring the liquid back to a simmer.

In a small bowl, combine the flour and the butter. 

When the flour is completely incorporated with the butter, whisk the butter into the sauce.

When the butter has been whisked into the sauce, add in the parmesan cheese and cream and continue to whisk until everything is hot throughout and completely combined.

Season with salt and pepper and serve hot.

Love and Beer Floats

Angela

White Wine Parmesan Cream Sauce

1 tablespoon olive oil

3 garlic cloves, minced

1 cup dry white wine

1 cup chicken stock

1 tablespoon butter

1 tablespoon flour

½ cup grated parmesan, plus the rind

¼ cup heavy cream

Salt and pepper to taste

Start by heating the olive oil over medium heat.

When the olive oil is hot, add in the garlic and cook until fragrant. About 1 minute.

Pour in the white wine and bring the liquid to simmer. Simmer for about 2 minutes, until the liquid has started to reduce and stir in the chicken stock.

Add parmesan rind and bring the liquid back to a simmer.

In a small bowl, combine the flour and the butter. When the flour is completely incorporated with the butter, whisk the butter into the sauce.

When the butter has been whisked into the sauce, add in the parmesan cheese and cream and continue to whisk until everything is hot throughout and completely combined.

Season with salt and pepper and serve hot. 

Roasted Beet and Garlic Pasta

Let’s have a moment of honesty. Even though I make pasta regularly now, and think I’m pretty talented with these tasty carbs, I was really bad at it when I first started.

I would venture to say that the first ten times I attempted pasta in one form or another, it was pretty bad. Not even ok. Bad.

So when I decided to challenge my pasta talents, I was a little nervous. There were so many variables I couldn’t seem to master on the first attempts that I was worried it would be like starting over.

The whole family was home when I made my first attempt at beet pasta, and the whole day I kept warning them that it might not work out. I even had a back up package of dried pasta just in case.

But this was an amazingly easy adjustment and the pasta was even better than we had all hoped for.

You will need…

3 large red beets, peeled and chopped

5 garlic cloves

4 tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon pepper

4 cups all purpose flour plus extra for rolling the dough

4 large eggs

½ cup hot water

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the beets are all lightly coated with oil.

Spread the beets out on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until the beets are slightly crisped on the outside.

Set the beets aside to cool.

When the beets have cooled, place them in the bowl of a food processor and blend until smooth. 

Blend in 1 tablespoon olive oil with the beets.

In the bowl of a stand mixer, combine the flour and about 1 cup of the pureed beets. Using your dough hook, blend together the beets and flour. While the mixer is running, add in the eggs one at a time.

Slowly add in the hot water. Just a little at a time. Until the dough is completely combined but not dry. About 7 minutes.

Lay out some plastic wrap and lightly brush it with the remaining olive oil.

Wrap up your dough in the plastic wrap and set aside for 30 minutes.

After the pasta dough has rested. Roll out to your desired thinness for your desired use.

Cook for 2 minutes in salted boiling water and serve hot.  

Love and Beer Floats

Angela

Roasted Beet and Garlic Pasta 

3 large red beets, peeled and chopped

5 garlic cloves

4 tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon pepper

4 cups all purpose flour plus extra for rolling the dough

4 large eggs

½ cup hot water

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together 2 tablespoons olive oil, the salt, pepper, garlic and beets. Toss until the beets are all lightly coated with oil.

Spread the beets out on a rimmed baking sheet and roast in the oven for 45 minutes to 1 hour. Until the beets are slightly crisped on the outside.

Set the beets aside to cool.

When the beets have cooled, place them in the bowl of a food processor and blend until smooth. Blend in 1 tablespoon olive oil with the beets.

In the bowl of a stand mixer, combine the flour and about 1 cup of the pureed beets. Using your dough hook, blend together the beets and flour. While the mixer is running, add in the eggs one at a time.

Slowly add in the hot water. Just a little at a time. Until the dough is completely combined but not dry. About 7 minutes.

Lay out some plastic wrap and lightly brush it with the remaining olive oil.

Wrap up your dough in the plastic wrap and set aside for 30 minutes.

After the pasta dough has rested. Roll out to your desired thinness for your desired use.

Cook for 2 minutes in salted boiling water and serve hot.