End-of-Winter Cookies

Though it's not any warmer here, there is a hint of change in the air. Sunshine has been shrinking the snow cover, temps are forecast to hit 40+ degrees in a few days, and Mr. M is overhauling Iris (my vintage road bike) in readiness for a new cycling season. He's been putting in so many hours on this labour of love, the least I could do was bake him some cookies.

At the tail end of winter, we still have bags of oranges on the counter and bags of cranberries in the freezer (not to mention the bags of chocolate chips that populate the cupboard year-round). I like to combine all three flavours in a hearty oatmeal cookie that bakes up moist and deliciously studded with bright bits of tart cranberry and rich semi-sweet chocolate. Plenty of oats and whole wheat flour lend an illusion of healthfulness, but don't kid yourself: real butter and honest sugar make this a cookie that is a cookie.

Cranberry-Orange-Chocolate Chip Oatmeal Cookies - makes 5 dozen

Set oven to 350º. In bowl, cream:

1 cup brown sugar

1 cup granulated sugar (or you can use all brown sugar, as I did)

3/4 cup (6 oz) butter, softened

Add:

2 eggs

1 teaspoon vanilla

Beat until fluffy. Add:

1 cup unbleached flour

1 cup whole wheat flour (or whole wheat pie and pastry flour if you have it)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Mix until combined, then stir in:

2½ cups old-fashioned rolled oats

Zest of 1/2 navel orange or 1 clementine

1 cup cranberries, chopped (berries may be fresh or frozen; if frozen, thaw briefly before chopping)

1 cup semi-sweet chocolate chips

Dough may seem a bit dry, but don't worry - the cranberries will release moisture during baking. Drop by generous teaspoonsful, 2" apart, onto cookie sheets covered with parchment or non-stick baking mat.

Bake 12 minutes, then remove from oven (cookies will look uncooked in the center). Let cookies stand 5 minutes in pan, then remove with spatula and cool completely. Store in an airtight container; cookies may also be frozen.

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What's your favourite cookie recipe? (Feel free to write it out or include a link in your comment....)

:)

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American Tacos and Homemade Taco Seasoning

If you grew up in the 70s and 80s, the word "taco" probably conjures up a mental image of a crispy yellow shell filled with spiced ground beef, shredded cheese, and lettuce. The more culinarily adventurous will also envision layers of chopped tomato and perhaps avocado. These pleasing ideas may, or may not, be accompanied by thoughts of a corporate logo which include a stylized bell against a background of red or brown. It all depends on where you ate your tacos.

When I was a kid, we rarely ate out; if we wanted tacos, we made them at home. The process started with the purchase of tortillas, a pound of ground beef, and a small red packet labelled "taco seasoning". While Mom browned the meat and stirred in the contents of the packet, my sister grated cheddar cheese and chopped up the (shudder) iceberg lettuce. Then the tortillas were warmed, and we sat down to enjoy what we fondly thought of as Mexican food.

Nowadays I know better. I've read enough food magazines and eaten at enough awesome hole-in-the-wall Mexican restaurants to have an entirely different (and presumably more authentic) concept of a taco. But sometimes I still hanker after the old seasoned-ground-beef-in-a-tortilla of my childhood. I think of it as the American taco. (Apparently this is a common name; I just googled the phrase "American taco" and all kinds of recipes came up.)

Though they have no culinary snob value, American tacos are tasty and filling, and, if you add enough leafy greens, make for a more or less nutritionally-balanced main dish. And since I mix my own taco seasoning, my tacos are MSG-free - or, to be scientifically accurate, they contain no processed free glutamic acid. The same cannot be said with certainty for tacos seasoned with the little red packet, or purchased from a building with a bell on the sign.

I don't usually measure the seasoning ingredients when I'm making taco filling - I just get out the containers and sling the stuff in - so the measurements given here are approximate, and adjusting to taste is encouraged. I like to include a bit of cinnamon for velvety warmth, and finish with lime juice for brightness. (If you make the vegetarian filling below, the lime juice is key to counteracting the stodginess of the beans.)

Any of the filling versions below will also make a great topping for leafy green salads: arrange greens on plate, then top with warm taco filling and shredded cheese. Or make an enchilada variation: soften tortillas in hot oil, then roll with filling and shredded cheese and place in an oven-proof dish. Pour on a little salsa, and top with more shredded cheese. Bake at 350 for 20 minutes or until heated through.

Seasoning recipe makes enough for one pound of ground beef.

Stir together in a bowl:

1 teaspoon cumin

1 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/2 teaspoon medium-heat chili powder (or to taste)

1/4 teaspoon paprika

1/4 teaspoon garlic powder (or 1 clove chopped fresh garlic, added with meat)

1/4 teaspoon onion powder (optional)

1/2 teaspoon dried oregano, crumbled

2-4 hearty dashes of cinnamon

4 teaspoons cornmeal (ground oatmeal may be substituted in a pinch)

Very Basic Meat Filling: Brown 1 lb. ground beef, stirring occasionally to break up meat; drain fat if desired; stir in seasoning and 1/2 - 3/4 cup water (water will be absorbed as mixture simmers); cover and simmer on low for 5-10 minutes. Remove pan from heat; squeeze in juice of 1/2 lime and stir. Serve with tortillas and fillings of choice.

Mrs. M's Enhanced Filling: Chop 1 onion, 1 small red bell pepper, 1 small jalapeño (seeds and ribs removed), and a small handful of cilantro stems (reserve leaves for later); saute in 1-2 Tablespoons oil until just beginning to soften. Add uncooked beef (and fresh garlic if using). Cook for a few minutes, stirring gently to break up meat as it browns. Add taco seasoning, 1/2 cup chunky salsa, and 1/2 cup water (water will be absorbed as mixture simmers). Cover and simmer on low for 5-10 minutes, adding more water if desired or if mixture seems dry. While meat simmers, chop reserved cilantro leaves. Remove pan from heat; squeeze in juice of 1/2 lime, stir, and top with cilantro leaves. Serve with tortillas and fillings of choice.

Vegetarian Version: Make as Enhanced Version above, but replace ground beef with 1 can rinsed prepared black beans OR 1½ cups cooked black beans, and about 3/4 cup cooked rice. Be sure to use the lime juice at the end - it makes all the difference to the flavour.

The Whole Shebang: Combine the Enhanced Version and the Vegetarian version by using beef AND black beans and rice in the amounts listed above. Double the seasoning recipe, and use extra salsa and both halves of the lime. Increase water if desired.

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We like to build our American tacos from corn tortillas heated in olive oil until soft, then salted on one side; meat or bean-and-rice (or combined) filling; grated CoJack cheese; and torn fresh leafy lettuce. If we're out of lettuce we use baby spinach leaves. (I did say "American", right?) Mr. M adds guacamole when I remember to buy an avocado.

Other fillings you might enjoy: cooked corn; sour cream; refried beans; chopped tomatoes; chopped fresh onions.

Do you eat tacos? What kind do you like?

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Cooling Down

The squirrels have been busy for weeks, harvesting walnuts from the tree behind the garage. From dawn till dusk they are hard at work: fetching the nuts, finding a quiet place to nibble off the lime-green hulls, hopping about the lawn in search of the perfect spot to dig - and then, as often as not, digging up nuts they've already buried, to move them somewhere else.

Eating breakfast on the porch every morning gives me a front-row seat to this annual ritual. The ash tree outside the window sports a squirrel-sized branch stub about ten feet off the ground, perfect for a spot of solitary hull-removal. The tree trunk offers protection from attacks in the rear, while the elevated location allows the nibbler to keep a wary eye out for the competition:

About halfway through the hull-removal process

It's not unusual for another squirrel to sneak up the tree and mount a surprise attack from the side. Skirmishes and property disputes are frequent, providing plenty of entertainment for the breakfasting blogger.

Fresh walnut hulls are thick and tough, but the squirrels remove them in just a few minutes. Starting at one end, they chew methodically round and round, turning the nut in their paws and spitting out bits of hull with a toss of their head, until the brown inner shell is revealed:

Can't believe he chewed the hull thing....

Walnut juice is a potent dye - I wonder what colour this guy's teeth are after a day spent chewing through walnut hulls? :)

On a side note: nuts and acorns are thin on the ground this year. Neither the walnut tree behind the house, nor the oak tree in front, have borne anywhere near the amount they usually do. A commenter from Canada recently mentioned that hickory nuts were in short supply there. Does anyone know the cause of this year's poor nut crop?

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Cooler weather calls for comfort foods, and in the Micawber household, homemade pizza ranks high on the list.

Inspired by a Boulder pizza restaurant that uses a crazy-hot wood-fired oven to cook pizzas in about 90 seconds, I've been baking our own pizzas at the hottest temp available in our home oven:

The results are amazing: a springy, crisp-bottomed crust with chewy interior; perfectly melted cheese that stays creamy, not rubbery; and baking time cut in half  - about 10 minutes (or less) does the trick for a 10"x15" pizza.

Pizza crust recipe can be found here (disregard the temperature instructions; bake instead at 500º in a well-oiled pan).

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Blueberries have all but disappeared from the local grocery store (alas). We celebrated the last of them with some fresh blueberry ice cream adapted from this recipe.

Here's my version - Really Fresh Blueberry Ice Cream for Two:

• Puree 1 cup fresh blueberries in blender, food processor, or immersion blender cup.
• In separate bowl, dissolve 1/2 cup sugar in 1/2 cup milk or milk substitute (we used coconut milk beverage).
• Add 1/2 cup whipping cream or heavy cream, 3/4 tsp. vanilla, and a pinch of salt to liquid in bowl. Mix well.
• Combine with blueberry puree, then freeze mixture according to ice cream maker directions. If you have enough willpower, let the ice cream cure in the freezer. (We didn't.) :)

The colour and flavour were out of this world...

...and the tiny bits of blueberry skin added just a hint of pleasant texture.

Next summer I'll try adding a hint of lemon to make the blueberry flavour really pop.

Next summer....

*sigh*

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What to Do on a Really Cold Sunday

by Sue Perez, age (ahem)

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Zest an orange...

...and spend a happy minute sniffing your fingertips before washing off the heavenly scent.

Use the zest to make Orange Scones (with chocolate chips).

Bake the scones and add Orange Frosting. (This is known as Painting the Lily, or, Almost Too Much of a Good Thing.)

Chop and sauté savoury stuff - onions and peppers for starters...

...then add broccoli and eggs and cream and cheese and herbs and salt and pepper. Put the whole thing in the oven to bake. (Frittata, if you haven't guessed.)

While frittata bakes, make coffee and tea. When frittata is done, slice and introduce it to the scones.

Scone, meet Frittata. Frittata, meet Scone.
(Oh, sorry, Ham - you know Frittata and Scone, don't you?)

Enjoy with coffee and tea and a Loved One.

After eating, play with yarn while Loved One washes the dishes (bless him).

An hour or two later, get up to check the thermometer and make sure it's still too cold for a walk.

Then, as long as you're up, make another cup of tea and have another scone.

Repeat as necessary. :)

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Orange-Chocolate Chip Scones with Orange Frosting (adapted from this recipe) ~ Oven 400°

1 cup flour
1 cup whole wheat flour
1/4 cup brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup chilled butter, cubed
1 egg
Buttermilk (or milk substitute with a bit of vinegar added)
Zest and juice of 1/2 orange (save other half of orange for frosting)
1/2 cup semi-sweet chocolate chips

Combine dry ingredients in food processor. Add butter and pulse until mixture resembles coarse crumbs. Stir in chocolate chips. Place zest and juice from 1/2 orange in measuring cup; add buttermilk to equal 1/2 cup. Stir in egg. Add to dry ingredients and pulse briefly to combine. Turn onto floured surface and knead briefly. Flatten into 8" circle; cut into 8 wedges. Bake 20 minutes; let cool slightly; frost with Orange Frosting.

Orange Frosting:

1 Tablespoon butter, melted
1 cup powdered sugar
Zest of remaining 1/2 orange

Combine ingredients in bowl. Gradually add juice from remaining 1/2 orange to desired consistency. (I like to make the frosting thick, so it doesn't run off the hot scones.)

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How do you stay warm on a Really Cold day?

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Sunset, Snow, and Cinnamon Rolls

It's been a damp and drippy grey week (for the most part). Crochet deadlines are hanging over my head like the clouds in the sky, and spare minutes are taken up with yarn in my hands and bits of pattern running through my head.

What with weather and craft obligations, it's not been a good week for outdoor exercise. But on Tuesday, which was beautifully bright and clear, I snatched a walk just in time to catch the afterglow of sunset on the lake.

The sky was an indescribable twilight blue, somewhere between peacock and steel, fading to the faintest flush of apricot on the horizon:

Dried flowers and leaves showed beautiful in silhouette against the evening sky:

The trees and houses along the shore cast magical reflections:

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Today (Friday) we wake to a thick powdering of snow on the ground. (How delightful to open the bedroom curtains and see a world turned suddenly white.)

While cinnamon rolls bake in the oven, I step outside with my camera to see what we can see. The air smells scrubbed and fresh as it so often does after a snowfall, and everything looks clean and bright under the clearing sky.

Even the burdocks behind the house are beautified by their burden of fluffy white:

A squadron of geese flies high overhead, squawking for a lost October:

Back on our doorstep, one last-lingering pansy bows its head to the inevitable:

Indoors, the air is warm and spicy. The cinnamon rolls emerge from the oven, bubbling over with buttery-brown sugary goodness:

A faint popping sound from the hallway signals the last-minute roasting of coffee beans as I finish cooking breakfast.

We sit down to plates full of goodness.

Local eggs, scrambled and topped with Swiss cheese and the last of our fresh chives. Broiled tomatoes from our own little planter - the vines are long frozen, but the fruit lives on, ripening on the kitchen counter (hooray!). Topping the tomatoes is crumbled frozen basil from this year's basil patch, smelling like a green whiff of summer as it thaws on the hot tomatoes. And, of course, the cinnamon rolls, beautified with a layer of buttery icing.

Snow outside and fragrant food inside. The sun streams through the south-facing windows and lands like a warm caress on the back of my neck. On the table between us, the seasons overlap: summer on our plates, autumn in the background, and Christmas getting closer all the time.

Not a bad start to the weekend. :)

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P.S. I'm sorry I haven't been answering your comments lately - a change in my work schedule has thrown off the balance of the entire week, and the extra crochet deadlines have made it hard for me to blog (and read your blogs) as regularly as I'd like. I can't seem to squeeze it all in right now. But I thank you for your comments and hope you'll keep leaving them. They truly make my day!

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First Tomato

Tomatoes are ripening. Calloo, callay!

I picked the first one last night for our supper: a perfect beauty of a tomato, sun-warmed and heavy in my hand.

In its garnet heart is written a tale of hot days and warm nights, of falling rain, buzzing bees, and green leaves breathing in the summer air.

What to do with this paragon of a firstfruit? Gratin de courgette et tomate? Pasta with fresh tomato sauce?

No - the first tomato of the year should never be desecrated by cooking. It must be enjoyed fresh and virginal from the vine:

A tiny sprinkle of salt, a chiffonade of basil are enough.

(Also on the plate are potato salad  - warm and eggy and rich with homemade mayonnaise - and a mushroom-Swiss burger.)

"Wow," says Mr. M as he takes the first juicy red bite. "It's so deeply ... tomato-y."

As it should be. :)

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Ice Cream

Mr. M and I celebrated an anniversary a few weeks back. Though we don't usually exchange gifts for our anniversary, this year we surprised each other: he got me a new kitchen radio, and I got him an ice cream maker.

Photo courtesy of Amazon

Some kitchen appliances are used just once or twice, then stowed away in a cupboard and rarely seen again. I don't think that will be the case with our ice cream maker - we've used it 4 or 5 times already. It's quick and ridiculously easy, with truly outstanding results.

Our first several batches were plain vanilla, so luscious and creamily intense that we had no desire to vary the routine. But the other night we branched out and made chocolate ice cream.

Just a few ingredients - cocoa, sugar, and a pinch of salt...

are whisked with coconut milk beverage until smooth. (The great thing about homemade ice cream is that we can customise the ingredients. Cow's milk and the Micawber tummies do not get along, hence the coconut milk.)

Then heavy cream is stirred in, with a bit of vanilla extract...

...and that's all. (Let's see: cocoa, sugar, salt, coconut milk, cream, vanilla. Compare that to the ingredient list of most storebought ice creams - what a difference!)

The mixture is chilled for about 30 minutes (though the recipe book recommends 1-2 hours), then poured into the frozen bowl (which is kept in the freezer between batches so as to be ready whenever we want it):

Paddle and lid sit atop the bowl, leaving nothing to do but press the power switch.

The bowl begins to rotate, and the liquid swirls around the stationary paddle. In just a minute or two, frozen chunks begin to appear...

...and a few minutes later, the mixture is thick and ready to go. (The instruction booklet gives a freezing time of 15 minutes, but since we make half-batches, ours is usually ready in about 5.)

The ice cream is soft (and utterly tempting) at this stage. Trying to control ourselves, we scrape most of it into a freezer container...

...and freeze for a bit before digging in. (It takes several hours to firm up completely, but we can never wait that long.)

Our chocolate ice cream is rich and creamy and astonishingly good, with a slight molasses-y edge from the brown sugar. Here it is atop a scoop of vanilla (the last of the previous batch):

Thanks to the generous fat content, a small serving is completely satisfying.

Next time, we'll try adding peanut butter. And we have grand plans for coffee ice cream ... fresh mint ice cream ... strawberry ice cream ... the delicious mental list keeps growing. I'm eyeing the nectarines in the fruit bowl, envisioning them swirled into frozen custard with mulberries from the tree behind the house....

It's going to be a good summer. :)

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Do you make homemade ice cream? What's your favourite flavour?

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