Happy Halloween from Sandy-Ravished Jersey!

Well you guys, the super-storm has been crazy, but the good news is, I was able to get these Halloween treats baked before the power went out:

They are Chocolate Halloween Devil Kitties! Super yummy chocolate cookies with a touch of spice. So good, and so much fun! 

I used this recipe from a really great baking blog that I like a lot, but with a different shape, obviously. And I didn't have dutched cocoa powder, but she explains in her baking basics section why it is OK to substitute regular unsweetened. They were delicious!

Papi was running around our apartment like a crazy person a few hours before the hurricane hit, and we were convinced he sensed it coming.  So the little bit of cayenne pepper on top (which is such a super tasty finishing touch by the way) was a perfect representation of his friskiness.

I have to say this is one of the most exciting things I've made in a while. Tiny spicy chocolate kitties!! They have gotten us through the hurricane, for sure. 

Meow!

xo,

~Shauna :)

Our Official Frankenstorm Cocktail: the Pumpkinhead!

This is a delicious cocktail that we discovered a couple years ago when we did a class at Murray's. It was a class on pairing cheeses with cocktails, and this was one of our favorites of the night. It was paired with a nice "Spring Brook Tarentaise" - a French Abondonce style artisan cheese from Thistle Hill Farm. To be honest I don't know what any of that means, it's just in my notes from the class, which was in 2009. 

Anyway I'm sure I loved all the cheese but the important take-away was this drink. It's so good you guys!!! Perfect for weathering a big storm. It's pumpkin beer season, and pumpkin butter has been available at the farmer's market for the last few weeks... but neither will be around much longer, so get some soon if you want to try this out! We're going to stock up so we can make this tasty drink again, perhaps at Christmas time. 

xo ~Shauna :)

Pumpkinhead Cocktail

Recipe for 1 drink:

- 3/4 oz pumpkin butter

- 3/4 oz ginger simple syrup*

- 1/2 oz fresh-squeezed lemon juice

- 1 oz vanilla vodka (I didn't have any this time, so I just used regular vodka with a dash of vanilla extract!)

- 2 dashes orange bitters

- chilled pumpkin beer (I used Post Road Pumpkin Ale - a seasonal release from Brooklyn Brewery - this was the one we had in the class)

- orange twist to garnish

Shake all ingredients except beer well over ice. Strain into the bottom of a pilsner glass. Top with beer. The beer should comprise about 2/3 of the final volume of the cocktail. Twist orange rind over drink to release oils. 

*To make ginger simple syrup, add 3/4 cup chopped, peeled ginger to two cups simple syrup in saucepan. Simmer for five minutes. Strain and discard ginger.

Radicchio Risotto

Folks, while we were hunkering down for Frankenstorm last night, I made this yummy risotto!

It's one of the recipes I hoarded during my year abroad in Austria, back in 1996. I learned to cook a lot of Italian delights that year from my South Tyrolean friends. Risotto is so easy (if you don't mind stirring at the stove for 20 minutes or so) and so hearty and comforting on a stormy night!

There are so many different types to make, but this time of year I really enjoy this earthy radicchio version. Here's the recipe for you....

Risotto al Radicchio
serves 4

5 or 6 cups vegetable stock
6 tbsp butter
1 onion chopped
1 head radicchio, cut into strips
2 cups risotto rice
1/2 glass white wine
4 tbsp Parmesan cheese, grated
salt

Bring stock to a boil. In another pot, cook the onion in half of the butter, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladle full of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock and stirring until each ladle full is absorbed. This will take about 20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

Enjoy!

Chicken with Olives and Pine Nuts

I am doing an honorary post for Mommy.  She made this for dinner last night and came into my room and was like "come take a picture of this chicken so we can show it to Shauna and put it on the blog".  So I did,  and now I am posting the recipe as well.  This recipe is from Lidia Bastianich and it involves really simple ingredients but it is so tasty, and literally finger-lickin' good!  With so few ingredients I'm sure that this dish is super easy to prepare, and I'm sure Mom will attest to that in a comment very soon.

Mom served it up with some creamy polenta and sauteed green beans. Yummy!!!!

Aguachile con camarones

I went to Rosarito, Mexico about a week ago and one of the people I was with ordered Aguachile at one of the many meals that we had that day.  I took a bite and immediately told myself that I need that make that when I get home!  It is so tasty!  It is basically spicy shrimp ceviche made with lime juice, cilantro, chile and salt - YUM!  I found a recipe online and tried it out.  It's so easy to make and can be made for an appetizer or a meal.  I made it with serrano chiles but I think next time I will try jalapeno because I think I like the flavor better. 

Note: I know some people worry about eating raw seafood and getting sick from it. Let me discuss this quickly. When you marinate raw fish or shrimp in acid i.e. lime juice, it denature the proteins in the fish giving it that cooked texture that heat does as well. However if the fish has a parasite, the acid will not kill that. But GOOD seafood should not have parasites, so if you are comfortable eating sushi then you should be ok with eating ceviche as well - or aguachile in this case. You could also just make this recipe using frozen shrimp (freezing kills most parasites) to avoid any freak accidents, but just keep in mind the shrimp will probably be a little tougher than if using fresh shrimp. Hope that helps you scared-y-cats out there!

Stuffed Shells with Fennel, Radicchio and Cheese

This recipe was on the cover of last month's Food & Wine magazine and whatever it was I had to make it!  When I saw what the ingredients were I knew that I would LOVE it.  I am a huge fan of radicchio and fennel, and who doesn't love cheese and pasta of any kind!?  This was easy to make, although I used a mandoline which made the job faster and way easier than doing the slicing by hand - so I highly suggest that.  I also made a homemade tomato sauce that you could of course just replace with your favorite jarred sauce to make it even faster.

The mix of fontina, ricotta, and the veggies was so nice, and had a very earthy flavor that was perfect.  This dish is great for fall and days when you want comfort food!  I served it with Italian chicken sausages and salad.  I will definitely make this dish again and so should you!