Homemade Chocolate Syrup (1 version for kids, 1 for adults)

I don't know how it is, but I've always loved the taste of cocoa much better than full-on chocolate. Maybe it's deeper and more complex. I've been thinking about making my own chocolate syrup for a few days now and finally did it today. This couldn't be simpler--just 5 minutes with ingredients you probably have on hand.  You also get to control the sweetness here and it's virtually fat free. I like the version with alcohol best--of course I would! 

Ingredients:

1 cup good quality Dutch processed cocoa powder

1 cup granulated sugar

Pinch of salt

1 cup of water

1 teaspoon vanilla

For adults only:

1 jigger coffee flavored liqueur (like Kahlua®)

1 jigger Crème de Cacao

Directions: In a large saucepan, whisk together the cocoa powder, sugar and salt. Slowly whisk in the water and cook over medium heat until the sugar completely dissolves (about 5 minutes). Remove from heat and stir in the vanilla.

Now, pour half into a container and refrigerate for the younger set. Me, I’m feeling like an adult today (which doesn’t happen often) so I’m adding a shot of Kahlua and a shot of Crème de Cacao into the other half. Or, maybe it is all for me and I’ll use two shots of each. Store in the refrigerator up to two weeks.

Stir a few teaspoons of that into your milk! 

Mushroom Pie

I do adore mushrooms. This is a great meatless meal that is warming and hearty.  I wanted to keep the mushrooms as the star of this pie, so I kept the seasonings and other ingredients very simple and only used what would complement the mushrooms. Phyllo dough would make an awesome crust for this pie if you don’t have or want a typical pie crust. A simple green salad and maybe some crusty bread, along with some fruit/ nuts/cheese for dessert, make this a wonderfully complete meal.

Ingredients (Makes 1 pie and serves 6-8):

Filling:

1 ounce dried mushrooms (like shitake, morel, porcini, oyster, or a blend)

2 cups very hot tap water

1 Tablespoon olive oil

16 ounces fresh mushrooms (like cremini), wiped clean and thinly sliced (it seems like a lot, but they cook down)

1 large clove of shallot, finely chopped (about ¼ cup)

¼ cup Marsala wine

Salt (I used about 1 teaspoon) and pepper (a few grinds) to taste

½ teaspoon dried rosemary

1 teaspoon dried thyme

1 egg, lightly beaten

1 cup shredded Gouda, gruyere or Swiss cheese (or a combination)

Crust:

One refrigerated pie crust

Cooking spray

Topping:

2 Tablespoons butter

1/2 cup seasoned dry breadcrumbs

1/3 cup grated parmesan cheese

Sour cream and chives for serving

Directions: Soak the dried mushrooms in the hot tap water for 15 minutes. Remove the mushrooms and reserve the liquid. Chop the reconstituted mushrooms and combine them with the fresh mushrooms.

Heat the oil in a large skillet on medium low to medium heat and cook the shallot until just soft. Add in all the mushrooms and cook until the mushrooms become soft, stirring occasionally. This will take about 12 minutes and the mushrooms will reduce in volume. Add in the wine and the reserved liquid from soaking the dried mushrooms, stopping before you add the solids that are left in the bottom of the bowl. Add in the salt, pepper, rosemary and thyme. Bring to a boil and drop to medium low heat and cook for about 10 minutes or until the liquid is almost completely absorbed. Remove from heat and let cool to almost room temperature. Taste and adjust seasonings. Stir in the egg and cheese.

Preheat oven to 350 degrees F. Spray a 8 inch pie plate with cooking spray. Lay the pie crust into the plate. Fill with the mushroom mixture. Lightly tuck the edges of the crust up.

To make the topping, melt the butter and add the bread crumbs and parmesan. Stir and then sprinkle over the top of the pie.

Bake for 40 minutes or until the top and sides are golden. Let cool slightly, cut into wedges and serve with sour cream and chives.

Colcannon

Colcannon is a magical blend of creamy, buttery mashed potatoes traditionally made with kale. I’ve ramped mine up to work either as a main dish or a side dish by adding bacon, cabbage, fresh spinach, fresh parsley and leeks. A big bowl of this is serious comfort food.

Ingredients (serves 6-8):

8 to 10 large red potatoes peeled and cut into 2 inch chunks (amount depends on how big the potatoes are and what ratio of potatoes to greens you want)

2 Tablespoons kosher salt

6 slices of bacon

1 cup thinly sliced leeks (white and light green parts only)

4 cups thinly sliced green cabbage

1½ cups milk

5 Tablespoons butter

Salt and pepper to taste

2 cups chopped fresh spinach leaves

¼ cup chopped fresh parsley

Directions: Toss the potato chunks into a very large pot and cover with water. Add the salt and bring to a low boil on medium high heat. Cook until fork tender, about 15-20 minutes (start timing after it gets to a low boil).

Meanwhile, cook the bacon in a skillet on medium heat until crispy and remove to a paper towel, reserving the drippings in the skillet. Add the leeks and cabbage to the bacon drippings and cook until wilted, but not brown, about 10 minutes.

Add the milk and butter to a sauce pan and cook on medium low until the butter melts. Lower the heat and keep warm.

Turn off the heat under the potatoes. Drain the potatoes and put them back in the pot on the warm burner for a minute or so to remove excess moisture. Add the milk/butter mixture slowly and mash with the potatoes until you have the consistency you like. Stir in the leeks and cabbage, then the bacon, spinach and parsley. Taste and adjust seasonings. 

Hot Tuna on a Cool Cucumber Bed

This really hit the spot today. I love the blend of flavors and the fact that the marinade is also the salad dressing. Hot, meet cool. Cool, meet hot.

Ingredients (4 servings):

2 (5 ounces each) ahi tuna steaks (thawed, if frozen)

Marinade and Cucumber Dressing:

1 (7 ounce) container mandarin orange segments in natural juice

2 Tablespoons bottled sweet Thai chili sauce

1 teaspoon fresh ginger, minced

2 teaspoons rice wine vinegar

½ teaspoon roasted sesame oil

Pinch of sea salt

Crust:

2 Tablespoons white sesame seeds

2 Tablespoons black sesame seeds

Pinch of sea salt

2 teaspoons canola oil

Cucumber Salad:

1 medium cucumber, very thinly sliced

¼ cup red onion, very thinly sliced

Directions:

Cut the tuna steaks in half and place in a shallow mixing bowl.

Drain the juice from the mandarin oranges into another bowl, reserving the oranges.

To the drained orange juice, mix the chili sauce, ginger, rice wine vinegar, roasted sesame oil and the pinch of salt. Drizzle ½ the mixture over the tuna steaks and let marinate for 30 minutes.

Add the cucumber slices, reserved mandarin orange segments and red onion to the rest of the marinade/cucumber salad dressing mixture. Chill until ready to serve.

Heat the canola oil in a large skillet until hot and shimmering, but not smoking (medium high heat is perfect). Combine the two types of sesame seeds and a pinch of sea salt to a shallow bowl. Remove the tuna pieces from their marinade, letting the excess drip off, and roll in the seed mixture. Cook in the oil about 1 minute per side, about 4-5 minutes total.

Drain any excess liquid from the cucumber salad and pile it 4 plates. Top with a roll of tuna.

Cheddar Cheesettes

I was playing around in one of my mom’s old cookbooks today and saw this recipe. Seemed like a great appetizer to make. I was going to play around with seasonings, but I am so glad I left them simple. These can be completely done in about 15 minutes with ingredients you probably have in your house. And don’t you just love the name?

Ingredients (makes 12):

3 slices white bread

2 Tablespoons butter, melted and cooled slightly

1 egg

1 heaping cup finely shredded sharp cheddar cheese

Directions:

Preheat oven to 350 degrees F and line a baking sheet with foil. Spray the foil with cooking spray. In a large, shallow bowl, beat the egg and butter together. Pour the cheddar into a separate large, shallow bowl. Cut each slice of bread into four triangles by cutting on the diagonal twice (you can remove the crusts first if you like, but I am lazy). Dip the triangles quickly into the butter/egg mixture, letting the excess drip off and then dip both sides in the cheese, patting the cheese on lightly. Place on the baking sheet and cook 8 minutes. Flip with a pancake turner and cook another 5 minutes or until golden. Serve warm or at room temperature.