Peanut Butter Cookies

I've been on a binge eating with no purging marathon today. Not really but I could be. I had a really yummy, greasy burger and onion rings from Dirty Martin's for dinner and now I'm chowing down on these peanut butter cookies. I mean, I deserve a reward for doing yoga twice this week, right?!



Peanut Butter Cookies

1 cup unsalted butter
1 1/2 cups peanut butter
1 cup white sugar
1 cup packed brown sugar
1 tsp vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Granulated sugar

1. Preheat oven to 350 F. Cream together butter, peanut butter, vanilla extract and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.
3. Roll into 1 inch balls, dip in the granulated sugar, and put on baking sheets. Flatten each ball slightly with a fork, making a criss-cross pattern. Bake for 9 to 10 minutes or until cookies just begin to brown. Do not over bake.

Makes 4 dozen cookies

Bolognese

Oy vey. Who is the worst blogger to date? That would be me. But I think a really great recipe will make up for it (at least I hope so).

Lately (in case you're wondering why I've been MIA):
- Very sick the past two weeks
- Thesis Symposium that went really well
- Mom visiting for Honors Day and the Thesis Symposium
- New M1 welcome for med school
- New candle and sweater
- Trying to sublet my apartment
- Snail mail from Sydney and Annelise
- 2 more weeks of school (of college)! Eeek!

Now on to the recipe. I've always relied on this bolognese recipe but I had a package of Italian sausage that I wanted to use and I didn't have any mushrooms so I decided to make traditional bolognese with meat - except that mine has Italian sausage in it instead of ground beef.



Bolognese

1/4 cup extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 pound mild Italian sausage, casings removed
2 garlic cloves, peeled and chopped
1 (28 oz) can crushed tomatoes
2 Tbsp tomato paste
1/2 cup red wine
2 1/2 tsp dried Italian herbs
1 tsp white sugar
salt and freshly ground black pepper

1. In a large pot, add the olive oil. When almost smoking, add the onion and saute over medium heat for about 5 minutes. Add the celery and carrot and saute for another 5 minutes.
2. Raise the heat to high and add the sausage. Cook until meat is no longer pink. Drain.
3. Reduce heat to medium low. Add the garlic and saute for 30 seconds.
4. Stir in can crushed tomatoes, tomato paste, red wine, Italian herbs, sugar, salt, and pepper. Reduce heat to low and simmer, uncovered, for 30-40 minutes until sauce thickens.
5. Serve hot over pasta.

Serves 4 to 6

Chocolate

I'm a bad bad blogger. I'm sorry. It's just that my hard drive crashed and my thesis was on it and I didn't have a computer for a week and last week was spring break and I had to return the camera I bought and I was sick for a bit and...on and on. This week there won't be much posting because I'm trying really hard to finish my thesis draft by Friday for a research award (even though it doesn't seem possible) but next week - NEXT WEEK - I will resume posts. Promise.

No recipe today but a diptych of oreo truffles and chocolate-covered strawberries made last week.

Apple Puff Pancake

Sunday brunch.



Apple Puff Pancake
Adapted from ReadyMade Feb/Mar 2010

1 apple
1/4 cup butter
3 eggs
1/2 cup milk (I used soy)
1/2 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla
1/4 cup brown sugar
2 tsp ground cinnamon

1. Preheat oven to 400 F.
2. In a 10-inch oven proof skillet melt 1/4 cup butter over medium heat. Add apples, cut in wedges, and saute until golden brown, about 5 min.
3. In a large bowl, whisk together eggs, milk, flour, vanilla, and salt. Pour over apple mixture in skillet.
4. Place skillet in preheated oven and bake for 10-12 minutes or until puffed and browned. Remove from oven.
5. Combine brown sugar and cinnamon and sprinkle over the pancake. Bake 5 more minutes. Remove from oven and enjoy!

Serves 2-4

Salmon with Lemon, Capers, and Basil

Salmon with Lemon, Capers, and Basil
Adapted from Everyday Italian

1 salmon fillet, skin on
1 Tbsp extra-virgin olive oil
pinch of salt and black pepper
1 tsp minced fresh basil
2 lemon slices
1 Tbsp lemon juice
2 Tbsp white wine
1 tsp capers

1. Preheat the oven to 400 F.
2. Brush the top and bottom of the salmon fillet with olive oil and sprinkle with salt, pepper, and basil. Place the salmon piece in a piece of foil large enough to fold over and seal. Top the salmon with 2 lemon slices, lemon juice, white wine, and capers. Wrap salmon tightly in foil packet.
3. Bake the salmon for 15 minutes. It should be a little rare inside. Serve with steamed broccolini.

Serves 1

Chicken Masala

I love chicken tikka masala. Or butter chicken. I think those terms are synonymous; are they or am I crazy? Oh and did you see the Olympics mens snowboarding halfpipe last night? THAT was crazy. Crazy good! Just like this chicken.



Chicken Masala
Adapted from Bon Appetit Feb 2010

1/2 cup plain whole milk yogurt (I used Brown Cow)
1/8 cup coarsely chopped fresh Italian parsley
1 1/2 Tbsp extra-virgin olive oil
1/2 Tbsp garam masala
1 tsp coarse kosher salt
1 garlic clove, pressed
2 boneless skinless chicken thighs
1 small onion, cut into 1/4-inch thick slices

1. Mix yogurt, parsley, olive oil, garam masala, salt and garlic in a large plastic bag. Add chicken to marinade, close bag, and massage chicken so that the marinade covers each piece. Refrigerate at least 2 hours and up to 1 day.
2. Preheat oven to 400 F. Arrange onions in a thin layer on a large rimmed baking sheet to form a bed for the chicken. Top with chicken pieces in a single layer.
3. Roast chicken on top rack until cooked through and juices run clear, about 20 minutes. Serve chicken atop onion slices. Spoon pan juices around.

Serves 1

Mustard-Roasted Salmon and Carrots

A recipe from last week that was very yummy:



Mustard-Roasted Salmon and Carrots
Salmon:
1 8 oz salmon fillet, skin on
Salt and freshly ground black pepper
1 Tbsp low fat mayo
1 Tbsp Dijon mustard
1/2 anchovy fillet, minced
1/2 Tbsp minced onions
1/2 tsp drained capers

1. Preheat oven to 425 F.
2. Line a baking sheet with parchment paper. Lay the fish skin side down and sprinkle with salt and pepper.
3. Combine the mayo, mustard, minced anchovy fillet, onions, and capers in a small bowl. Spoon the sauce over the fish, making sure it is completely covered.
4. Bake for 10 minutes at 425 F then put under the broiler for 4 to 5 minutes. Serve as is or with extra sauce on top.

Carrots:
Adapted from Barefoot Contessa
2 carrots, peeled
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp unsalted butter
3/4 Tbsp chopped flat-leaf parsley

1. Cut the carrots diagonally into 1/4-inch slices. Place the carrots, scant 1/4 cup water, salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes or until the carrots are just cooked through. Add the butter and saute for another minute until the water evaporates and the carrots are coated with butter.
2. Off the heat, toss with the parsley. Sprinkle with salt and pepper and serve.

Serves 1