Teenie Cakes

Beef Chili with Masa Harina

My late father-n-law loved to make chili...and he was good at it!   It was a cooking project that pretty much lasted the weekend because he boiled his own beans and took a lot of tender, lovin' care in the assembly of a very large pot of chow.    One thing he was always sure to omit, was the spice cumin.    He  didn't care for it (although, as long as you didn't mention or admit that it was in the food he was eating, he couldn't tell).    I wish I would've spent a day with him and have him show me his chili making process.   It would've meant a lot to him, my husband and me.   So, as I was making this huge pot of chili for hubby and I, my sweet, good-natured father-in-law was on my mind.

Feta and Thyme Muffins

When I think of muffins, my mind races to visions of fruit-type muffins like banana or blueberry (with walnuts!). Muffins are, in a sense, "teenie cakes", and not only are they a joy to make and eat, I appreciate their portion control size. 

During these chillier days, I've been making comfort food, soups, and serving with homemade savory muffins.    This is my first recipe out of the very beautiful book, The Art and Soul of Baking, by Sur la Table, Cindy Mushet.   The original recipe is entitled Feta, Roasted Pepper and Basil Muffins.   With a title like that of ingredients, why would I change it...it sounds so delicious already!   Truth be told, I didn't have any roasted peppers or basil on hand.  I did, however, have some thyme and feta and so they were destined to be savory muffins at my dinner table for the following evenings.   For a very slight mild punch...I added 1/4 teaspoon of black pepper.

Warning:  If you bake these on an empty stomach, while they're baking they smell amazing - it will make you even hungrier!

Raisin & Macadamia Oatmeal Cookies

I made some tasty modifications to a Carole Walter's chocolate chip oatmeal cookie recipe.  I've made these cookies many times and have even sent them as part of food gifts and baskets.  They ship and hold their form well.    This cookie has great body.  What I mean by that is it's a hearty cookie that doesn't get mushy and spread out all over the cookie pan.  Although they have never lasted in my cookie jars that long, they can be stored up to two weeks and can be frozen.    This is, by far, my favorite oatmeal cookie recipe.

My modifications include:

• Substitute raisins for chocolate chips.
• Substitute macadamias for walnuts.
• Add 1 teaspoon of ground cinnamon. 

Trader Joe's carries 12 oz bags of delicious dry-roasted macadamias.  

François Payard's Patisserie & Other Macaron Indulgences

Earlier this month I finally opened the December 2009 issue of Food & Wine Magazine.    The issue included an article entitled "Lesson in French Cookies: Baking Macarons" by Emily Kaiser.   The write-up featured French pastry chef François Payard demonstrating to Jason Wu (Fashion designer - designed Michelle Obama's inaugural gown) his macaron making process.    It's a great article and Payard explains there are four things for a successful macaron:

1. A smooth macaronade
2. A fluffy meringue
3. Attentive baking
4. Plenty of filling

Also, recipes for:

• Raspberry Macarons
• Chocolate Macarons
• Passion Fruit Macarons

Read the article with photos and recipes on the Food & Wine Magazine's site here.

 A couple of weeks ago, I visited Payard's Patisserie in Caesar's Palace, Las Vegas.    The bakery is kind of tucked away in the back with the other restaurants.   It's a lovely Patisserie with beautiful decor and many wonderful desserts in their dessert case and options for creating your own gift baskets or packaged treats to go.   If you're in Las Vegas and anywhere near Caesar's Palace, it's definitely worth your visit to at least

Corn and Potato Chowder

What dish is more befitting on a cold and blustery day than a comforting bowl of soup, stew or chowder with some warm biscuits served on the side?

I tried this recipe years ago and ended up with what looked like corn floating in milk.  It was all my bad, as I obviously didn't allow the milk to thicken enough.   It's a tasty chowder and I've added a few flavorful, hearty and healthy modifications.   Note:  The original recipe calls for whole milk.   I used 2% low fat and this will result in a less "thick" chowder.   

Serve it with the Cheddar Cheese Biscuits...they're perfect together!   If you make the Cheddar Cheese Biscuits to accompany this chowder, grate some extra to toss on top of the soup with the thyme.   It's a nice, tasty touch.