Labor Day, Football Tailgating: Check Out Some New Drinks, Appetizer Cheesy Zucchini No-Fry Fries with Smoked Paprika Dip Sauce

Photo:  Matthew Mead/AP

From Denny:  Ready to try something new for the Labor Day weekend and tailgating season?  Audition it on Labor Day and check out your reviews, and, if all goes well, you have some winners for the tailgating season.  I know.  I know.  The conventional wisdom is that you are not supposed to audition something new on your guests but my crowd likes to review.  Come on; put a little risk into your life!  

I usually cook up standards I know most people enjoy and then introduce a couple of new things for review and comment.  It's a conversation starter and since my friends tend to be as opinionated as myself, well, they enjoy weighing in.  They even make suggestions to kick it up, tone it down or variations that I might not have considered.  Since I value their input it's all done in good fun.  For my guests to take home I also make copies of the new recipes with space for them to make notes while we discuss the food.
 
The first two drinks up for consideration are old standards with new twists:  a Planter's Punch and a Bloody Mary.  The new twist for the Planter's Punch is that it has some added Camus Cognac with the apple cider, apple juice and pineapple juice.  The new twist for the Bloody Mary is the addition of Lucid Absinthe with the spicy bloody mary mix, worchestershire sauce, horseradish, black pepper, celery salt and garlic salt.  These two drinks come from  Niccole Trzaska at The Liberty Bar in New York City.

This appetizer recipe is from Chef Sara Moulton, one of the busiest TV chefs.  Check out this link to her site for online cooking classes, links to her TV shows and awesome easy recipes.  Sara has enjoyed a long career:  a 25-year stint at Gourmet magazine (which had a run from 1941 - 2009), hosted several Food Network shows for a decade, hosts public TV's "Sara's Weeknight Meals" and has written three cookbooks, one of which is "Sara Moulton's Everyday Family Dinners."  Whew! All while raising her own family.  It's no wonder she specializes in quick and easy food.

Sara developed this tasty zucchini fries recipe as a way to use up all those crazy zucchini multiplying in your garden and on the grocer's shelves at the end of summer.  Sara says, "What if I told you there's a way to transform the whole lot of them [zucchini] into a delicious dish resembling french fries, but without all the calories?"  Well, she has my attention.  How about you?  Sara continues, "The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch but without the deep-frying."

To get that toasted taste and golden color for the breaded zucchini without deep frying, you start by toasting up some panko breadcrumbs in a dry skillet.  Sara also advises to pay attention to which cheese grater you use:  a fine wand-style grater has two-thirds more volume than if you grate the cheese on the fine side of a box grater.  Sara used a wand-style cheese grater that produced 5 Tablespoons of grated cheese in this recipe.  If you use the box grater you will only need 1 1/2 to 2 Tablespoons of grated cheese.  Who knew?

The usual basic breading technique is employed to get the crumb mixture glued to the zucchini sticks:  dip first in flour, then the beaten egg, then the breadcrumbs.  Sara advises that if you skip the flour then the crumbs have a tendency to fall off.  Stick to the recipe and don't deviate on this step.

For entertaining this recipe is a good one because you can stop at the breading stage an hour ahead of time, parking the breaded zucchini on a cookie cooling rack just before dinner or when you want to serve at the party.  The cooling rack keeps air circulating around the zucchini sticks so they don't get soggy.  When you are ready to bake, transfer the zucchini sticks to a rimmed baking sheet and bake for 8 minutes.

The dipping sauce is a kicked up aioli, a garlic mayonnaise.  Sara added extra lemon juice to cut the sweetness of the commercial mayonnaise and some smoked paprika.  Who doesn't love smoked paprika?  It's definitely a standard at our house.  I can get downright cranky if my local grocer is found to have an empty space on that spice shelf.  Of course, the remedy I've used many times, as I am not one to be denied - is to buy regular paprika and mix it in with what's left of the smoked paprika.  It doesn't take but a couple of days for the small amount of smoked paprika to influence and infuse the regular paprika for a lighter smoked taste.  It's also a way to cut the price of smoked paprika if you are on a budget but still want to enjoy.

So, check out some new cocktails for entertaining and a new appetizer twist on the humble but plentiful zucchini!  Be sure to check at the end of the post for links to more recipe posts...

Louisiana Seafood Reusable Shopping Bag

Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

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Super Simple Breakfast: Texas Hash, Sausage and Egg Casserole, More Casserole Links

Photo: Sausage Egg Casserole from AllRecipes.com

From Denny:  Going to the beach for Labor Day?  Company coming and you are wondering what is easy to cook up for a hungry crowd?  Here are a couple of easy recipes for breakfast any time of the day.  They are also the kind of flexible recipes that you can add some of your favorite ingredients or seasonings to your taste.

Texas Hash is so simple for breakfast, lunch or a quick dinner.  It's a great recipe for using up pre-cooked rice.  This recipe calls for cooking the rice ahead of time.  If you are going to the beach you could easily pre-cook the rice, package it up to make the dish later so it would not take long to complete the cooking.  This Texas Hash is made with ground beef instead of the traditional leftover roast beef or chuck roast which is also quite tasty.

Just brown up the ground beef - how about ground sirloin for extra awesome flavor? - add a chopped onion to saute.  This recipe calls for browning the onion which I'm no fan of because it tends to give off a really strong burned taste to the dish.  It's better to first brown the meat, turn down the heat and then slower saute the onion until soft and sweet.

Add the can of diced tomato - or take the time to add diced fresh beefsteak tomato.  Season with a packet of taco seasoning.  Of course, I would add extra garlic powder, smoked paprika, cumin and some dried ginger to taste.  We like a lot of spices in this part of the South.  Serve with loads of shredded cheddar cheese or your favorite cheese like maybe some Parmesan or Romano or Asiago or Monterey Jack or even fresh Mexican cheese.

The Sausage and Egg Casserole is a safe bet for company visits when everyone is a bit tired from the trip.  You can make this ahead of their arrival and bake the next morning.  How simple and effortless is that? ...

Funny Dont Bug Me Coffee Travel Mug

When you are still waking up just let this graphic tell the world not to mess with you

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Summer Food: Raspberry Almond Cheesecake Tartlets

       Photo by Helana Brigman

From Denny:  Do you enjoy cheesecake but want an easier way to make it?  Then this recipe is for you.  I like cheesecake too but find it too large for just two of us to eat and too time consuming to make unless I plan on entertaining a hungry crowd.  

A springform pan is an absolute must to make a proper cheesecake - and the patience of a saint to leave the oven door cracked open as it slowly cools down for hours so you can hopefully avoid it cracking straight down the middle like an ugly scar.  Usually, I've been pretty lucky over the years.  Of course, when I wasn't lucky it was evident that a wonderful fruit topping like blueberry or strawberry could hide a multitude of sins just like gravy on a screwed up dinner. :)

Well, this recipe from food writer Helana Brigman is for the cheesecake challenged and the impatient.  You make this cheesecake in mini tartlets pans that are individual portions in just bite sized pieces rather than a huge honking slice of 6,000 calories like you get served at the Cheesecake Bistro.

What's involved in this recipe is to first make a simple graham cracker crust you crush up in your food processor or blender.  If you don't have that available then resort to the manual method of crushing graham crackers between two pieces of waxed paper using a pastry rolling pin.  

If you are really desperate just use a heavy jar of applesauce or canned "something" to roll over the waxed paper.  Yes, I have been wildly creative over the years, especially when the weather was too yucky to run out and get an ingredient that was missing or the electricity went out.  During hurricanes it's easy to get bored so you start working on what you can for a meal until the electricity comes back on to finish it.

The cheese filling could not be simpler:  cream cheese, vanilla, sugar and lemon zest.

The fruit glaze is made with fresh ripe strawberries, sugar, cornstarch and lemon juice that you heat up in a nonstick pan.  If you don't like nonstick pans like I don't then use a double boiler.  Just place medium high heated water in bottom pot that is turned down to a slow simmer and place a smaller pot or even a pasta bowl on top to heat your ingredients.  Just be careful as you remove the cooked fruit glaze from the bottom pot because the steam can burn you.

Assemble by lightly spraying your tartlet pans with oil or rub with a little soft butter.  Press the crushed graham cracker crumb mixture until you line the sides well.  Bake the crust.  Make your cheese filling and spread over the cooled crusts.  Make your fruit glaze, cool it, and then spread onto the tartlets.  There will be leftover fruit glaze you can enjoy on your pancakes or ice cream.  Rinse your raspberries and arrange in the center of the tartlets with sprinkles of sliced almonds all along the outside edges in a ring.

Now contain yourself and any sticky fingers in the house!  Chill the assembled tartlets for three hours before serving.  If you plan to keep them overnight - or if they survive that long at your house - then be sure to cover with plastic wrap to prevent them from losing moisture or absorbing any possible refrigerator odors.

Yes, you can enjoy making cheesecake at home with this easy recipe!  Try it with different fruits like blueberry or peaches...

Keep Calm, Really? Potholder

Unleash your funny inner emotional diva!

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Keep Calm Really? Queen Duvet

Unleash your funny inner emotional diva!  Design also available in twin and king sizes with pillow cases, pillows, t-shirts and more products.

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Summer Food: Cream Cheese Pastry Blueberry-Apple Cobbler and Traditional Blueberry Cobbler

        The Advocate photo: HEATHER MCCLELLAND 

From Denny:  Blueberries.  The awesome blue food we all love.  So, I went hunting for something interesting in the cobbler department for us this week.  The first recipe is from our local newspaper, a blueberry cobbler made with a cream cheese pastry and a filling that consists of a combination of blueberries, apple and lemon.  A cream cheese pastry always tastes great with a fruit filling, especially blueberries!  It's a simple and straightforward pastry recipe with flour, salt and butter but also with cream cheese and a bit of orange juice added to the pastry to spike up the flavor.

The filling calls for fresh blueberries, an apple and lemon juice and lemon zest.  While this recipe calls for sugar I often substitute brown rice syrup or agave syrup in its place for a lower glycemic index than refined white sugar.  Try it half sugar and half agave as an idea, whatever you like at your house, just try experimenting until you find that sweet spot Goldilocks zone for your taste buds!

The second recipe is a traditional blueberry cobbler made in a 9-inch square baking pan like you do for brownies and is from a local Louisiana blueberry grower.  When a recipe calls for margarine, well, I'm no fan of margarine, so I use clarified butter.  If you don't have the time to make your own clarified butter it's now available in grocery stores as I saw a jar in Trader Joe's just last week.

Also note that I use "Tablespoon" and "teaspoon" as an easier read so you don't get confused by small type - by writing it out instead of an abbreviation and also capitalizing Tablespoon.  There have been those moments when I was busy and scan read a recipe only to make a mistake with too much or too little of an ingredient so I changed all my recipes to reflect what I do here on my food blogs.  The whole point is to enjoy a good food experience!

Oh, and the Denny Lyon Gifts ads are from my Cafe Press store.  The profits go to my two favorite charities:  the Greater Baton Rouge Food Bank that feeds half of Louisiana and St. Jude's Children's Research Hospital that has helped thousands of children on the Gulf Coast.  After all, should anyone go hungry in America?  Should any parent have to emotionally stress and experience financial ruin because their child got sick?  Thank you to those of you supporting my gift store effort!...

Maggie Name Dog Tags

Human or pet Ms. Maggie deserves her own personalized jewelry too!

Loads of other products and names available so check back often as new ones added.

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Maggie Name Woven Throw Pillow

Human or pet Ms. Maggie is in the house and deserves her own special pillow!

Loads of other products and names available so check back often as new ones added.

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Summer Food: Deliciously Easy Small Blueberry Cake

                                                                         Photo: The Advocate/HEATHER MCCLELLAND

 

From Denny:  This is an easy to assemble cake, practically a dump cake after you add together the dry ingredients and milk.  You pour the melted butter over the batter without stirring and layer loads of blueberries on top and then bake to get this marbling effect.

Make sure you are using aluminum free baking powder, an easy find at most grocery stores these days and always at health food stores like Trader Joe's.  You could also substitute agave syrup for the white sugar to lower the glycemic index.  I'm considering trying it with brown rice syrup to see how it performs so I'll let you know later how that turns out.  (First we have to finish off my experiment with a rice pudding recipe that came out quite well.)

While this recipe calls for Louisiana blueberries there are plenty of other blueberry growers with very delicious berries in Texas, Mississippi and California and other states too.  Since blueberries have grown in popularity more farmers have turned to growing them.  Get what is local to you so the berries will be fresh.  Buy USA berries which supports workers and farmers in America.

This is a small pan cake (9" x 9") so it is suitable for just a snack for a few friends or a couple of people who regularly cook for two - with leftovers.  Oh, that's too bad, you mean there might be more to enjoy for breakfast?  This would be wonderful at tea time or a coffee break snack at the office or home as this little cake will travel well for picnics and gatherings too.  It would even taste great chilled for the hot summer weather.  Blueberries are awesome and healthy!

Oh, and a big thank you to those of you supporting Denny Lyon Gifts by purchasing products like aprons, t-shirts, pillows, bedding and mugs.  My profits (paid by Cafe Press) go to the Greater Baton Rouge Food Bank here in Louisiana that basically feeds half of the state and also to St. Jude's Children's Research Hospital, two of my favorite charities that help a lot of children.  Who should go hungry in America?  Who should experience financial ruin because your child gets sick?  So, I started up my small store at Cafe Press for some creative fun of designing and to give to these charities.  So, again, thank you for your support.  You guys rock!...

Lucy Name Mug

Is your fav person, dog or cat named Lucy? Check out fun products for her! "Lucy is in the house!" Loads of other names available so check back often as new ones added.

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Lucy Name Canvas Lunch Tote

Lucy - whether human or beloved pet - deserves her own special tote for her yummy treats!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

Dennys World of Quotes: Christmas: Funny and Thoughtful Christmas Quotes and Short Poems

Dennys World of Quotes: Christmas: Funny and Thoughtful Christmas Quotes and Short Poems: From Denny:  Well, now that we have finished Christmas breakfast at our house it's time to roll out these fun Christmas quotes and Christmas poems for you and yours to enjoy!

Oh, how rude of me not to give you the Christmas breakfast menu:  a Dutch Baby Oven Pancake with spiced cooked apples and a side of Honeysuckle Italian style ground Turkey made into a sausage which I spiced up extra with some seasoned brown rice, smokey paprika, garlic and extra virgin olive oil before shaping into small patties and cooking on the stovetop.  Yeah, it's a tough day at our house all right. :)

And, yes, I made the roast turkey yesterday since we like to celebrate Christmas Eve as well so that pressure is non-existent.  Made a wonderful wet rub for the turkey that sat a day uncovered in the fridge to marinate:  rubbed under the skin and on top with a mixture of red moscato wine, extra virgin oil, and lovely spices and herbs like marjoram, rosemary, sage, ginger, sea salt, black pepper, smokey paprika, garlic powder, a touch of lite soy sauce and more.  Blanched the green beans earlier in the week so all that needs to be done today is to heat them up in clarified butter and some spices as a side dish.  All the cooking left is to bake the Louisiana sweet potatoes which are a divine dish in themselves they are so sweet! .... Click on the title link above to view the funny quotes at my quotes blog...

For plenty of holiday recipes and recipes for the entire year you can check out my four food blogs where I collect the best of our local cooks, my own recipes and variations, as well as the news and food networks:

Dennys Food and Recipes

Comfort Food From Louisiana

Romancing The Chocolate 

Unusual 2 Tasty 

 *** Check out Holiday Recipes From Dennys Food and Recipes

Joyful X 2 Rectangular Canvas Pillow

Inspire: Keep your Joy up and flowing to attract order and harmony into your life all year long!  Available in t-shirts for men, women, kids and baby along with bedding, pillows, dining, entertaining and technology like for your latest phone case!  Phone cases listed here.

Oh, and the ads are for my Cafe Press store, Denny Lyon Gifts, where the proceeds go to the local food bank, Greater Baton Rouge Food Bank - and to St. Jude's Children's Research Hospital. 

Summer Slow Cooker: Strawberry Shortcake

Photo/Patrick Dennis @ The Advocate

From Denny:  Summer heat.  Bring on the berries!  If you enjoy fresh strawberries and blueberries - along with a side dish of easy to make dessert - then this recipe is for you.  Our local food columnist is a master at kid friendly recipes, quick recipes and less effort recipes for the working or busy parent.  So, when the summer heat gets you tired, think: what can the slow cooker do for me so I don't have to stand over the stove?  

Julie Kay recommends this slow cooker recipe is best if you are home to make sure it does not over cook. In fact, it's one of those desserts that can be cooking while you serve dinner.  If you have any extra fresh blueberries in the fridge then feel free to add them after the shortcake has cooked.  This pretty dessert would be perfect for the Fourth of July holiday celebration too.

Remember:  Cook this dessert on High so that the dough topping will get a chance to brown a bit.

Serve:  Be sure to reserve a cup or two of fresh strawberries to add as a colorful garnish when serving this dessert and you also get those layered tastes of both cooked and fresh strawberry!

Floral Blush Clutch Bag

Made of elegant and durable microfiber, this pretty women's clutch bag is super cute. The women's wristlet wallet includes unique designs sure to impress. Take this small clutch purse out on the town!

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Fourth of July Recipe: Raspberry and Blueberry Creme Tart

Photo: King Arthur Flour. This festive Berries and Creme Tart is a red, white and blueberry addition 
to a Fourth of July -- or any summer -- gathering.

From Denny:  Want to play with your food like you did when you were a carefree child?  Holidays are the perfect time to have some fun playing with recipes: adult style.  St. Patrick's Day brings about the fun of green beer so why not red, white and blue colorings for Fourth of July celebrations?

Summer berries are so refreshing this time of year when the weather turns hot and humid. Recently, at our house, we enjoyed some very sweet small blueberries imported from Mexico.  They were almost as awesome as Maine blueberries and good to enjoy before the American crops were ready.  For any raw food, especially berries, be sure to wash them in a vinegar and water bath for a few minutes before eating.  Vinegar kills off loads of bacteria and doesn't mess with the flavor like bleach does.  Vinegar is also more environmentally friendly than bleach.  

Just pull out a large mixing bowl like you would to mix up cake batter, fill it with cold water and then add about a couple of tablespoons of white vinegar.  Swirl it around to distribute the vinegar into the water.  Then dunk the entire plastic box filled with berries into the water bath, turning it so the water washes over the berries.  Do for about three minutes or so and then drain the berries.  I don't rinse with water as I want the vinegar to remain a little bit on the berries, especially the ones I don't use for the recipe as it's a snap to store in the fridge, already washed and ready to go the next time you feel like eating a handful of fresh berries as a snack!

Check out this colorful patriotic dessert sure to be a holiday winner:

Floral Blush Shoulder Bag

This customized bag is unique, functional, and durable. It's the bag you'll want to use everyday.  Design available in more handbags, wallets, totes and all sizes bedding, pajamas, pillows, blankets, area rugs and curtains too!

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Turkey Cooking Tips: How Good Is Your Holiday Roast Turkey?

President Obama, daughters, pardoning Popcorn from becoming
White House Thanksgiving dinner.  Caramel pardoned too.
He's a nice man. Two 40-pound turkeys get retirement.

Update follows post.
Update: 2013 White House
Gingerbread House video.
From Denny:  Roasted my Thanksgiving turkey a day early.  Sure beats stressing on the Big Day.  Also, my husband, affectionately known as "Satan" misses out on trying to micro-manage the cooking, driving me absolutely crazy.

"Satan" never did learn to cook but thinks he knows how to tell you all about how to do it anyway.  Getting the Big Bird done a day early is a win-win for everyone as he was less stressed just as much as me!

Though he did try only twice this season to be ever so irritating:  once, when taste testing the fabulous gravy he made The Yuck! Face but could not keep his composure for long, laughed, and then raved about it as one of the best yet.  Later he decided he just had to tell me how to cut the French bread for sandwiches his way rather than the normal slices I was doing for hot garlic bread, his favorite.  Since I'm basically The Spatial Engineer in this house (just ask me to pack a car for travel and I am The Expert on finding every nook and cranny to fill) I explained to him how his way made no sense but cut a few slices for him anyway.  He was so disappointed to realize I was right after all.  "Satan" lost that round.  Never a dull moment at our house, that's for sure!

Hey, we should all be challenging the White House chef to a Roast Turkey Cook Off.  Bet mine is one of  The Best!  We love spices at our house and every year I create something different.  This year's wet rub spices were swimming in clarified butter:  sea salt, black pepper, garlic powder, smokey paprika, cumin, curry powder, marjoram leaves, lite sodium soy sauce, Moscato wine and Remy Martin cognac...

Santa Jingle Kid's All Over Print T-Shirt

Make some merry this holiday season! Jingle Jingle!

Romancing The Chocolate: Prize Winner: Peppermint-Hot Chocolate Cake, Fudge Filling, Marshmallow Frosting

Romancing The Chocolate: Prize Winner: Peppermint-Hot Chocolate Cake, Fudge Filling, Marshmallow Frosting: From Denny:  Love hot chocolate?  Thought of making it into a cake?  Britainy Shaw, 25, of Louisiana (before that she lived in Texas and before that in Montana) decided it was a brilliant idea.  She heard of Southern Living magazine's contest and decided to enter just for fun, taking third for this cake recipe.

She said her thoughts immediately went to her favorite Christmas flavors.  “For some reason, all I could think of were drinks.  I love hot chocolate with peppermint schnapps in it.”

Her cake consists of three layers of buttermilk chocolate cake that is filled with a fudge-mint filling, frosted with peppermint-tinged marshmallow crème frosting.

Fat Elf Christmas Square Cocktail Plate

Delivery: 1 fat elf stuffed full of good cheer! Awww, come on; you know you are part of the I Believe Club.  Take home a fat elf today! 

Romancing The Chocolate: Cookies: Chocolate Crackled

Image via Wikipedia

Romancing The Chocolate: Cookies: Chocolate Crackled: From Denny: These chocolate chunk cookies are delightfully decadent as they also include ancho chile pepper that provides some smokey heat. Cinnamon and extra vanilla extract balance the chile heat and intense semi-sweet chocolate.
A variation of this cookie is provided that enjoys using roasted ginger spice in place of the cinnamon.

Check out the interesting variations of your favorite chocolate chunk cookie!

Related articles

• Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Cookies: Double Chocolate Chunk Mint (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Easy Triple Layer Mud Pie (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (unusual2tasty.blogspot.com)
• Romancing The Chocolate: Cookies: Triple Chocolate Pistachio Mint (dennysguestbloggers.blogspot.com)

Awesome Holiday Dessert: Baked Pear Parcels With Lemon Chamomile Sauce

Image by quisnovus via Flickr

From Denny:  Pears come in season during the Christmas holidays and are plentiful.  But have you thought about what to do with them beyond enjoying them fresh or giving as holiday gifts?

Our local newspaper here in Louisiana included some recipes from USA Pears, so, of course, you know I just had to go explore their site.  The site is set up to promote the pear growers' product and awareness of the fruit.  Since I've been thinking about setting up my own organic orchards I've been visiting a lot of sites like this one.

While their recipe section is not extensive it has some gems like the following recipe well suited for the holiday table when you want something special to wow the family or your guests.  If, you are like me, you like to try new recipes or variations on a popular theme - like baked pears.  A nice touch is the lemon chamomile sauce that snuggles up to these pears.

Dennys: News Politics Comedy Science Arts & Food: Check Out Christmas Posts: Funny, Music, Cartoons, Quotes, Recipes, Poems, Stories

Dennys: News Politics Comedy Science Arts & Food: Check Out Christmas Posts: Funny, Music, Cartoons, Quotes, Recipes, Poems, Stories: From Denny:  Check out so many Christmas themed posts that you will pig out like it is a holiday feast.

I've been blogging for three years now and have found loads of Christmas music of all genres - and still adding.  Interesting food to enjoy along with Christmas humor to keep you laughing as well as munching through your busy holidays.

This year I'm adding more Christmas stories and poems, the classics.  Every year there are new recipes to try so the holiday food train just keeps on rolling!

Romancing The Chocolate: Cookies: Chocolate Bliss

Image via Wikipedia

Romancing The Chocolate: Cookies: Chocolate Bliss: From Denny: A melt-in-your-mouth cookie favorite. A local food writer received it from a friend in Nashville, Tennessee. "And she told two friends - and she told two friends..." :) This cookie has been making the rounds with chocolate foodies.

It's an easy recipe, fast enough to whip up for the holidays. Part of what makes this cookie so delectable is that half of the chocolate chips are melted and added to the batter along with the unmelted ones. It's like what chef Paul Prudhomme practiced with the concept of layering the same taste in a dish.

Related articles

• Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Awesome Chocolate Pecan Tart (dennysfoodandrecipes.blogspot.com)
• Romancing The Chocolate: Decadent Chocolate Cake (dennysfoodandrecipes.blogspot.com)

Romancing The Chocolate: Awesome Chocolate Pecan Tart

Romancing The Chocolate: Awesome Chocolate Pecan Tart: From Denny: This easy tart combines two of my favorite flavors - chocolate and pecans. Louisiana Bergeron pecans are wonderful if you can get them where you live. If not, just look for the freshest ones, even asking your grocer when a new shipment is due.

Pecans exude such a wonderful aroma when roasting in the oven that is hard to resist. Make sure you slightly warm the dessert when you serve it for the holidays. That's how we like it at our house! :)

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies

Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies: From Denny: Who doesn't love raspberries for the holidays? This cookie is dripping with butter, chocolate goodness, black raspberry liqueur and chock full of macadamia nuts. Not a lot of sugar and flour either to make them.

It's a rich cookie - but easy to make - to impress your family and friends. Of course, that's if they ever get a chance to taste them! Beware of the kitchen cookie gremlins. They lurk in the most unexpected places. :)

Romancing The Chocolate: Decadent Chocolate Cake

Romancing The Chocolate: Decadent Chocolate Cake: This chocolate cake uses high end chocolate, just perfect for the discriminating tastes for the holidays.

From Chef Mario Batali: Grilled Easter Lamb, Pasta, Cheese Dishes

- another version of grilled lamb


From Denny: Chef Mario Batali is rolling out a simple easy to do Easter dinner. He is also rolling out a new TV show in September of this year where he and a few friends discuss food and pop culture. It sounded like the name of this new show is "The Chew." If it's as good as his serial food show he and Mark Bittman and Gwyneth Paltrow did on Spain it should be a joy to watch - and learn.

On the Good Morning America set Chef Batali treated us to an Italian style Easter meal where the Italians love to celebrate the food of the season. If you enjoy potatoes as much as cheesy pasta, then his Pastiera dish is for you. Even vegetarians can enjoy this meal for the side dishes with cheese and eggs.

As usual Chef Mario has everything simplified so you can enjoy your holiday. Take a look at this wonderful grilled lamb dish.

Recipes Featured:

Butterflied Leg of Lamb with Garlic, Rosemary and Mint
Agnolotti Alla Primavera
Asparagus Milanese
Pastiera








Mario Batali's Butterflied Leg of Lamb with Garlic, Rosemary and Mint

From: Mario Batali
Servings: 8
Difficulty: Easy
Cook Time: 30-60 min

From Mario: The vin santo in the marinade helps the meat develop a tasty char on the outside, like a steak. Cook it medium-rare, or even
medium; unlike a butterflied beef tenderloin. For example, a
butterflied leg of lamb always has some thicker and some thinner
parts, which is actually a good thing—it means that when the meat
is cooked, there will be something for everyone, some
medium-rare, some medium, some a bit more done.


Ingredients:

1/2 cup olive oil
1/2 cup vin santo
1/4 cup chopped fresh mint
18 garlic cloves, peeled and bashed a bit with the side of a
heavy knife
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
One 4 1/2 to 5-pound boneless leg of lamb, butterflied and trimmed
of excess fat (or one 7- to 8 pound bone-in leg, boned,
butterflied, and trimmed)
2 tablespoons fresh rosemary leaves


Directions:

Combine the olive oil, vin santo, mint, 6 of the garlic cloves,
the salt, and pepper in a small bowl. Set aside.

Make 12 small incisions in the fatty side of the lamb and insert
one of the remaining bashed garlic cloves and some of the
rosemary into each slit. Put the lamb in a large baking dish and
pour the marinade over, turning to coat. Let stand at cool room
temperature for 1 hour, or cover and refrigerate for at least 12
hours, or overnight; turn the lamb occasionally as it marinates.

If the lamb has been in the refrigerator, bring it to room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.

Remove the lamb from the marinade, draining it well, and pat dry. Pour the marinade into a small bowl. Place the lamb on the grill and cook, basting several times with the reserved marinade, for 10 to 12 minutes, until well charred on the first side. Turn and cook, basting several more times, for 10 to 12 minutes longer, or until well charred on the second side; the internal temperature should register 130°F for medium-rare. Transfer the lamb to a carving board and let it rest for 15 minutes.

Carve the lamb into 1/4-inch-thick slices and serve immediately







Agnolotti Alla Primavera

A Deliciously Cheesy Dish

From: Mario Batali
Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min

From Mario: This is a versitile dish. If you do not want to make agnolotti from scratch, you may substitute 1 pound of prepared stuffed pasta from your favorite high-quality purveyor, such as "Eataly."

Ingredients:

10 tablespoons unsalted butter
1 medium Spanish onion, cut into 1/8-inch dice
3/4 cup ricotta cheese
3/4 cup grated Fontina cheese
9 tablespoons fresh goat cheese
3 tablespoons fresh marjoram leaves
3/4 cup finely chopped Italian parsley
3/4 cup teaspoon freshly grated nutmeg
Salt and pepper
1 recipe basic pasta dough, rolled to thinnest setting on pasta machine
6 quarts low-sodium chicken broth, homemade preffered
1 bunch fresh ramps, trimmed and chopped into 1/2-inch pieces
1/4 cup freshly grated Parmigiano-reggiano cheese

Directions:

Bring 6 quarts of chicken broth to a boil and add about 2 tablespoons salt.

In a 12- to 14-inch sauté pan, heat 4 tablespoons of the butter over medium heat until the forma subsides. Add the onion and cook until soft and golden brown, 7 to 8 minutes. Remove the pan from the heat and cool. Stir in the cheeses, marjoram, parsley, and nutmeg, and season with salt and pepper.

To form the agnolotti, drop heaping teaspoons of filling down one side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. Using a pastry cutter, cut half-moons using the fold as the flat side of the moon.

Drop the agnolotti into the boiling chicken broth and simmer rapidly until tender.

Meanwhile, melt the remaining 6 tablespoons butter with the ramps in a 12- to 14-inch sauté pan and cook 2 minutes until softened. Drain agnolotti and add to the pan. Sprinkle with Parmigiano-Reggiano and toss over medium heat to coat.

Serve immediately.







Asparagus Milanese

From: Mario Batali
Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

When the asparagus crops first come in April this is one of the most popular dishes to celebrate the freshness of Spring. The Italians think of biting into the runny yolk of the egg as a symbolic reminder of Spring's delicious vitality we almost forget over a long and cold winter.


Ingredients:

28 medium asparagus spears
1/2 cup (1 stick) unsalted butter
4 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Bring about 4 quarts of water to a boil and fill a large bowl with ice water. Trim the hard ends of the asparagus spears and drop the spears into the water. Cook 70 seconds. Remove with tongs and refresh in the ice bath. Drain and set aside.

In a 10- to 12-inch sauté pan, slowly heat 4 tablespoons of the butter over medium-low heat until very dark brown. Add the asparagus and toss until heated through.

Divide the asparagus among 4 plates. Wipe out the sauté pan with a paper towel and add the remaining 4 tablespoons butter. When the foam subsides, crack the eggs into the pan and cook sunny side up, about 2 minutes. Place 1 egg over each portion, sprinkle with cheese, and serve.







Pastiera

A cheesy warm potato dish Easter tradition in Italy

From: Mario Batali
Servings: 4
Difficulty: Easy
Cook Time: 30-60 min

"Are you looking for a different potato dish for your Easter dinner? Try Mario Batali's Pastiera, it's easy and tasty." - Good Morning America

Ingredients:

4 tablespoons pomace olive oil
4 pounds potatoes, washed and peeled
1/2 cup plus 1-1/2 cups breadcrumbs
2 bunches chopped fresh parsley to yield 1/2 cup
1/4 cup virgin olive oil
1 cup grated pecorino

Directions:

Preheat oven to 350 F.

In a 2 to 3 quart earthenware casserole with 2-inch to 3-inch sides, smear 4 tablespoons olive oil to cover.

Slice potatoes 1/4-inch thick and toss in a mixing bowl with 1/2 cup breadcrumbs and season well with salt and pepper. Mix remaining breadcrumbs with parsley, oil and pecorino. Put one layer of potatoes and breadcrumbs on bottom and sprinkle with 3 to 4 tablespoons breadcrumb and cheese mixture. Continue layering until dish is full and top with remaining breadcrumb-cheese mixture. Place in oven and cook 1 hour, or until potatoes are very soft and top is golden brown.


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From Denny:  Funny Thanksgiving quotes, a funny Thanksgiving dance video, funny Thanksgiving cartoons, an hilarious post featuring fighting turkeys with captions, another funny post about the infamous Gluttony Pants now in holiday fashion -  and lots of great food. What more could you ask for after a great meal while cruising the web? Uh... maybe a waist extender for my pants? Oh, yeah... but the food was soooo good! :)

And a few serious gratitude posts to round out the season...

Happy Thanksgiving, Everyone, and hope you enjoy your holiday!


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                                                             Emeril's Brined Turkey



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*** Feathered Turkey Photo by eye of einstein @ flickr



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

*** Check out Holiday Recipes From Dennys Food and Recipes

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts - my own best as well as links to other spiritual posts from all viewpoints
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor