Anybody Want a Peanut? Bars

Essentially a homemade candy bar, this treat is called a Goody Goody Bar by Cook's Country Magazine. I made it for Betsy during the overdue days of her last pregnancy as a comfort for us both. At the time, Betsy's family was enjoying references and quotes from the movie Princess Bride. So we renamed the bar in its honor.

When I was in my late teens my mother came across a recipe for "Special K Treats" which, with their peanut butter flavor, gave some variation to the "Rice Krispie Treats" our family ate from time to time. In my high school and college years I must have made Special K Treats a thousand times, so when I found the recipe that follows, I knew it had an ancestor in common with my family's quick snack.

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Anybody Want a Peanut? Bars

This recipe uses brown sugar for extra flavor and chopped peanuts, too, which also add crunchy texture. I decided to try a cereal flake made of whole grains (I used something called Flax Plus which ingredient list included whole wheat flour, the bran of several grains, etc.) rather than the cornflakes and found I liked them and it helped relieve my ambivalence about all the sugar in this recipe. I've topped the bars with semi-sweet and bittersweet chocolate and prefer the bittersweet variety (I used Guittard brand) although it had less viscosity. I also tried some with coarse salt sprinkled on top (so much for my concerns about "healthiness").


Adapted from Cook's Country Magazine
Makes a 9X13 pan

1 c light brown sugar
1 c light corn syrup
1 c peanut butter (I have used regular peanut butter and "natural" and both work)
1 c coarsely chopped dry roasted peanuts
6 c corn flakes (or you can substitute flake cereals that contain more grains)
1 c semi-sweet chocolate chips or 1 1/8-1 1/4 c bittersweet chocolate chips

Butter a 9X13 baking dish. In a large saucepan, cook the sugar and corn syrup until simmering and the sugar has dissolved, stirring occasionally. Don't let this simmer for long because the temperature will rise and the sugars will start to become harder candy (definitely not what you want in a "chewy" bar). Remove from heat; add the peanut butter and the peanuts, stirring until fully incorporated. It will still be lumpy because of the peanuts. Stir in the cereal flakes and stir until well mixed in. Without delay, scoop mixture into the baking dish and spread out using a rubber spatula to compress making sure you press well into the corners. Smooth the top somewhat.

Melt the chocolate by microwaving in a small bowl for 30-50 seconds, stirring to smooth. Don't allow it to microwave too long. The chips can look unmelted but are so hot that stirring will quickly turn it into a sauce. Spread melted chocolate on the top of the bars and let sit at room temperature for 30 minutes to set up.

These are best eaten in a couple of days--they begin to harden and the chocolate starts to bloom if they sit around a long time.

 

Strawberry Mousse

Late last summer I tried this at Betsy's house with strawberries from my garden. The recipe has been formulated to increase the flavor of the mousse when using supermarket berries which aren't always as strong in flavor as garden berries. I feel certain it will work with any fresh strawberries you can find.

I've recently tried it again. Like a number of Cook's Illustrated recipes, the end result is very tasty but the process is somewhat fussy and requires a lot of dishes and pans. In spite of that fact, make the mousse and be glad you've got a dishwasher.

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Strawberry Mousse

Source: Cook's Illustrated
Serves 4-6

2 pounds strawberries, hulled (6 1/2 c)
1/2 c sugar
pinch salt
1 3/4 teas unflavored gelatin
4 oz. cream cheese, cut into 8 pieces and softened
1/2 heavy cream, chilled

Slice or dice enough strawberries to equal 1 cup (at least) and keep refrigerated until ready to use as garnish (or reserve enough for this purpose and cut berries just before serving).

Pulse remaining strawberries in a food processor in 2 batches until most pieces are 1/4 to 1/2 inch thick, although some larger pieces will remain and will be fine. Transfer chopped berries to a bowl and toss with 1/4 c sugar and salt. Cover bowl and let strawberries stand for 45 minutes, stirring occasionally. Don't clean your food processor but use it for future steps.

Strain the processed berries through a fine-mesh strainer into a bowl. You should have about 2/3 c juice. Measure out 3 T juice into a small bowl, sprinkle gelatin over juice, stir, and let sit until gelatin softens, about 5 minutes. Place remaining juice in a small saucepan and cook over medium heat until reduced to 3 T, about 10 minutes depending on the heat of your stove. Remove from heat and add the softened gelatin mixture, and stir until gelatin has dissolved. Add the cream cheese and whisk until smooth. (If your range is electric, you may place pan back on burner if you need the residual warmth to help melt the cream cheese.) Transfer mixture to large bowl. (If you want to cut down on dishes cook the juice in a medium saucepan and stir everything together in it.)

While reducing the juice, return the chopped berries to the food processor and process until smooth. Strain puree through a fine-mesh strainer into a medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 c puree). Add strawberry puree to juice-gelatin-cream cheese mixture and whisk until incorporated.

Using a mixer whip cream until it forms soft peaks. Gradually add the remaining 1/4 c sugar and whip until stiff peaks form. Whisk whipped cream into the strawberry mixture until no white streaks remain. Portion into dessert dishes and chill for at least 4 hours or up to 48 hours. (If chilled for longer than 6 hours, let mousse sit at room temperature for 15 minutes before serving).

Top with chopped or sliced berries. If you like the berries to be glazed with sugar, macerate them for 15 minutes or so before placing them on top of the mousse. Personally, I think this step is unnecessary and would make the dessert too sweet. 

Buttered Green Pasta and Asparagus with Basil

Here's a recipe that highlights the asparagus season.

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Buttered Green Pasta and Asparagus with Basil

Source:  The Italian Vegetable Cookbook by Michele Scicolone

Serves 8

4 T unsalted butter, divided

1/4 c chopped scallions
2 pds asparagus, trimmed and cut into 1/2 in. pieces
salt and pepper to taste
1/4 c water
1 pd spinach pasta (of course, regular pasta can be substituted)
1/2 c basil, cut in chiffonade (rolled and thinly sliced)
1/4 c chopped flat-leaf parsley
3/4 c freshly grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, melt 2 T of the butter in a large skillet. Add the scallions and cook about 2 minutes. Add the asparagus, salt and pepper, and the water. Cover and cook at medium heat until the asparagus is crisp-tender, about 5 minutes.

When the water boils, add about 1 T salt and add the pasta to the pot and cook until al dente. Saving some of the pasta cooking water in a bowl or measuring cup, drain the pasta.

Add the cooked pasta to the skillet with the asparagus and add the remaining butter, the herbs, and toss well. Add some of the reserved pasta water to the pasta if it seems dry. Add half of the cheese and toss. Serve; passing the rest of the cheese to diners.

Weeknight Waterzooi

When I found the Julia Child recipe for Chicken Waterzooi (a creamy chicken and vegetable stew) I read through several other recipes in my research. I loved the flavor of Julia's recipe and will likely choose to make it when the mood hits. However, it was somewhat time consuming, especially if you are a cook with limited time and a hungry family. I saw this variation on Food52 and decided to try it when I next visited Betsy so we could each form an opinion of the dish. I'm at Betsy's on a baby watch and I cooked this dish a couple of days ago. We both liked it and so did the family members who were willing to try it (one child abstained). We found the recipe as it stood somewhat problematic so we made some changes and feel like this version is both a tasty and quick meal.

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Weeknight Waterzooi

Adapated from Food52 

Serves 6-8

2 T butter

1 onion, diced

2 leeks, cleaned and sliced

2 large carrots, diced

2 celery ribs, diced

salt and pepper to taste

4 chicken breasts (2-2 1/2 pounds), cut in bite sized pieces (1/2 in. by 1 in.)

4 to 5 c chicken broth (or 2 cans broth and extra water)

1 egg yolk

1 c heavy cream

2 T cornstarch

2 T white wine vinegar

1 handful fresh parsley, chopped, for garnish

Melt butter in a Dutch oven. Add vegetables and about 1/2 teas salt and cook over medium-low heat until softened. Add chicken broth (or a mix of broth and water) to just cover the vegetables. Cover and bring to a boil. Simmer for another 5-10 minutes. Stir in chicken and reduce heat to medium low or low. 

While the chicken begins to cook whisk together the egg yolk, cream, cornstarch in a small bowl. After chicken has cooked 5-10 minutes (it should have changed color but may not be completely cooked). Stir in the cream mixture and continue to heat until nearly a boil. Stir in pepper and taste for seasoning (add salt if needed). Avoid a heavy boil because it could curdle the egg. Stir in wine vinegar and serve, sprinkling each bowl with parsley.

Double Chocolate Pancakes

Recently I've tried to reduce my time in the kitchen in favor of preparing for a new addition to the family. But I couldn't resist when I found these pancakes, and this shouldn't surprise anyone, since I'm a big fan of chocolate for breakfast (waffles, oatmeal). Here's another delicious option for getting your chocolate fix first thing in the morning.

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Double Chocolate Pancakes

Adapted slightly from 80 Breakfasts

3/4 c all-purpose flour
3/4 c white whole wheat flour (the original recipe called for all 1 1/2 c flour to be all-purpose)
1/3 c sugar
1/3 c light brown sugar
1/3 c Dutch-processed cocoa powder
1 teas baking soda
1/2 teas salt
1/2 c whole milk (plus more to thin to your preferred consistency)
1/2 c buttermilk
2 eggs
3 1/2 T vegetable oil
1 1/2 teas vanilla
approximately 1 c dark chocolate chips

Whisk together the flours, sugars, cocoa, baking soda, and salt in a medium bowl.

In a smaller bowl whisk together the milk, buttermilk, eggs, oil, and vanilla.

Mix the wet ingredients into the dry ingredients until just combined.

Cook pancakes in butter in a hot skillet or griddle. Scoop the batter onto the pan, then sprinkle chocolate chips over the top. Flip after bubbles form on the surface of the pancake, and cook the other side until done, a minute or two.

We ate these pancakes with just butter and also with raspberry syrup. Both ways were tasty.

Lemony Peas and Pasta Salad

A perfect, light salad for springtime.

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Lemony Peas and Pasta Salad

Source: The Daily Herald
Serves 8ish (The salad is best the day it's prepared, so I recommend taking it to a potluck or halving it for a smaller family.)

1 lb penne or rotini
2 c sugar snap peas
2 c fresh or frozen green peas
1/4 c fresh lemon juice
2 teas lemon zest, plus extra for garnish
1/2 teas salt
3 T olive oil
4 c baby greens (arugula, spinach, or blend)
1/4 c chopped fresh herbs (optional, but yummy; mint is particularly tasty)
Parmesan cheese, shaved

Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking. Drain. Rinse with cold water and drain again. Place in large bowl.

While pasta is cooking, mix lemon juice, zest and salt in small bowl. Whisk in oil.

Toss the dressing with the drained pasta and peas. Gently toss in greens and herbs. Garnish with Parmesan and extra zest, if desired.

I imagine this would be good with chicken, too, if you want to make it heartier.

Chicken Waterzooi

Here is a Belgian soup/stew that I enjoyed while living in Belgium, but recently rediscovered. In that country it can be found made with fish; either version is great. This is Julia Child's recipe published in 1987. There is a more streamlined version on Food52 which lacks the vermouth if you prefer to skip the alcohol.

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Chicken Waterzooi

 Adapted from: Julia Child in New York Times
 Serves:  6

3 large carrots
2 medium onions
2 ribs celery
2 medium leeks, white and tender green portions
1/2 teas dried tarragon
salt and pepper to taste
3 pound (approximately) chicken, cut up or a mixture of chicken pieces, skin removed if you prefer
1 1/2 c dry white vermouth
1 1/2 to 2 c chicken broth
1/2 c heavy cream
1 1/2 teas cornstarch
6 egg yolks
3 T minced fresh parsley (Italian, preferably)

After cleaning the vegetables, cut them into julienne (or cut them anyway you'd like, keeping them relatively the same size). Cut vegetables should equal about 5 cups in all. Add tarragon and a some salt and pepper and mix, if you have room in your measuring cup.

In a Dutch oven, layer the ingredients, starting with one third of the vegetables, then half the chicken and so on. Salt and pepper the chicken pieces as you place them in the pot. Pour in the vermouth and enough chicken broth to barely cover the ingredients. You can refrigerate the pot at this point and cook several hours later.

When ready to cook, bring the pot to a simmer, covered and cook slowly for 30 minutes or until chicken is tender and has reached temperature of 165F.

Remove chicken from sauce, cover and keep warm while you strain the cooking liquid, reserving vegetables as well. You may remove some of the excess oil from the liquid, if desired.

Whisk the cream and cornstarch in a small bowl until smooth. Whisk the egg yolks in a large bowl and stir in the cream mixture. Very slowly, stir in the hot cooking liquid taking care to keep the eggs from curdling. This may be most easily accomplished using a ladle, since a heavy Dutch oven would be hard to hold with one hand. Return chicken, vegetables, and sauce into the Dutch oven and over medium-low heat, stirring gently from time to time, reheat all but do not bring to a boil.

To serve ladle into large warm soup bowls and sprinkle with parsley. Serve with boiled potatoes or egg noodles or a loaf of crusty bread.

Note:

While searching the internet I found recipes using sauvignon blanc rather than the vermouth. I haven't tried it but I imagine it would work just fine.

I prefer to remove the skin from chicken before braising or stewing because I don't see a way to keep the skin crispy and it becomes unpalatable to me.

When I made this, I had just read of a Cook's Illustrated method which increases the flavor of chicken stews and soups. They recommend browning removed skin which creates flavorful "fond" and some fat, (which can be poured out, but hang on to the fond). For a full discussion of the technique, see this from cookscountry.com. Remove the browned skin pieces before layering the ingredients in the pot. I also browned the the back and wings (left over from when I cut up the chicken) and cooked them with the rest of the dish discarding them before combining the vegetables and chicken with the finished sauce. I browned the skin, back, and wings while I prepped the vegetables so it didn't add any extra time.