Summer Cookie Cook-Off: Oatmeal Cookies with Chocolate-Covered Raisins vs. Peanut Butter Chocolate Chipperoos

Looking for a fun, culinary activity for the kids this Summer? Why not spend an afternoon baking up some delicious cookies from "Savor the Moment?" I guarantee the Oatmeal Cookies with Chocolate-Covered Raisins (pg. 257) and Peanut Butter Chocolate Chipperoos (also, pg. 257) will NOT disappoint!

On a recent Saturday, I decided to make these two recipes and assign some friends the task of determining which cookie recipe reigned supreme. Would it be the Oatmeal Cookies, a delicious combination of brown sugar, old-fashioned oats and chocolate covered raisins? Or, the Chipperoos, a blend of semisweet chocolate, peanut butter, white chocolate and toffee chips? After making the cookies, and doing a little taste testing of my own, I knew it would be close! I packaged them up and gave them out to some friends, explaining I would need their verdict in the next day or so. They very eagerly obliged and within two days I had my answer. I was right in thinking it would be close - in fact by one vote, the winner was......
the Oatmeal Cookies with Chocolate-Covered Raisins!

My taste testers admitted choosing their favorite was difficult - they were also quick to volunteer for any subsequent assignments! I have included the recipe for the Oatmeal Cookies below and hope you enjoy them. One thing is for sure, pair either cookie recipe with a nice, tall glass of cold milk and you are all set for Summer!

XO,




Oatmeal Cookies with Chocolate-Covered Raisins (pg. 257)
1 1/4 cups (2 1/2 sticks) margarine, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
3 cups oats (quick or old-fashioned)
1 cup chocolate-covered raisins

Cream the margarine, brown sugar and sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla. Add the flour and baking soda and mix well. Stir in the oats and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake at 375 degrees for 8 to 9 minutes for a chewy texture or 10 to 11 minutes for a crisp cookie. Cool on the cookie sheets for 1 minute. Remove to a wire rack to cool. Store in an airtight container. Makes four dozen.

Fabulous Summer Fare: Classic Yellowtail & South African Sauvignon Blanc

Summer's in full swing here in South Florida with temperatures climbing into the 90's and beyond! Time to beat the heat with some easy, elegant dishes from "Savor the Moment." If you're a fan of yellowtail snapper (I think it's a requirement for Florida residents) you should try this recipe that's referred to as "a year-round favorite at the Ocean Reef Club": Classic Yellowtail (pg. 183). After trying it, I definitely understand why!

Fresh yellowtail fillets are dusted with flour, dipped in egg wash and sautéed in a mixture of clarified butter and oil until golden brown, then baked in the oven until cooked through. In case you were wondering, clarified butter is just butter that has had the milk solids and water removed. It has a much higher smoke point, so you can cook with it at higher temperatures without it browning and burning. Also, without the milk solids, clarified butter can be kept for much longer without going rancid. It's actually very easy to make yourself, click here for more info. Once cooked, the fish is topped with a delicious sauce of sherry, capers and butter. I served the Yellowtail on a bed of cous cous with steamed asparagus, lemon wedges and a crisp, refreshing 2008 Boschendal 1685 Sauvignon Blanc Grande Cuvée from South Africa. In case you weren't aware, the host country of the 2010 World Cup also makes some pretty great wines!

Boschendal is one of the oldest wine producers in the New World with a French viticultural heritage dating back to 1685. It was originally founded by French Huguenots who recognized the property's potential and is situated at the gateway to the Franschhoek valley, less than an hour from Cape Town. The 2008 Sauvignon Blanc Grande Cuvée from their 1685 label had lovely aromas of citrus, herbs and tropical fruit and was crisp and refreshing on the palate, with a long, lingering finish. It complemented the Classic Yellowtail beautifully! The color scheme of this dish (and coincidentally, the wine) also went nicely with some new linens from Linen Closet, one of my favorite stores in town - I didn't even plan it that way, I swear! I have included the delicious recipe below and I hope it inspires you to pick up your copy of "Savor the Moment" today so you can enjoy fabulous recipes all Summer long. Thank you for your support!

XO,




Classic Yellowtail (pg. 183)
4 fresh yellowtail snapper fillets
salt and pepper to taste
flour
egg wash
1 ounce mixed clarified butter and oil
2 to 3 ounces sherry
1/4 cup capers
1/4 cup (1/2 stick) butter
chopped parsley

Sprinkle the fillets with salt and pepper. Coat with flour and dip into the egg wash. Sauté in butter and oil in a heated ovenproof sauté pan until golden brown on both sides. Bake at 375 degrees for 3-4 minutes or until the fish flakes easily. Remove the fish to a serving platter.

Place the sauté pan on the stove top and add the wine, stirring to deglaze the pan. Cook until bubbly. Add the capers and butter and cook until smooth, stirring constantly. Stir in the parsley. Serve over the fish. Serves two to four.

** Wines for this blog provided by Republic National Distributing Company

Savoring the Moment with the Fabulous "Ladies Who Lunch"!

While I do most of my cooking in the comfort of my own home, it's so much fun sharing the experience and the fabulous recipes of "Savor the Moment" with friends and family. The other day, I was fortunate enough to share some delicious recipes with a group of new friends, the fabulous "Ladies Who Lunch"! My Mom (that's her in the pink Lilly pants) belongs to this lovely group of ladies who meet once a month in one of their Ft. Lauderdale homes to catch up, have some laughs and enjoy a delicious lunch together. They split the hostessing duties so a different pair of gals hosts each month - a great way to split the work! Last month it was my Mom's turn to co-host and while discussing the menu one day, she asked if there were any recipes from "Savor the Moment" I could recommend. Before I knew it I had planned the menu, volunteered to make the entire lunch and do wine pairings with each course - yikes!

Once she accepted my offer, I got to work on the logistics. I chose two recipes I had made before and one I hadn't - I don't recommend making three recipes for the first time when cooking for group! The new recipe I chose was an hors d'oeuvres, the delicious Smoked Salmon on Potatoes with Dill Sauce (pg. 74). Now, I have never been a big fan of salmon. I have tried really hard to like it and sampled it in many forms: grilled, baked, broiled, etc..but to no avail. It wasn't until an encounter with smoked salmon in Paris last year at the historic Café de Flore that I actually REALLY liked it! At first I thought it was just the location but ever since returning home, I am still a fan! For this recipe, I used Scottish Smoked Salmon I bought at Carmine's Gourmet Market in Palm Beach Gardens. It had a nice, mild, briny flavor and wasn't as strong as the Nova Smoked Salmon they also had. The recipe calls for serving the salmon atop roasted new potatoes with a delicious dill sauce and seemed like the perfect way to start off lunch with the Ladies!

For the main course I went with the tried, true and delicious Chutney Chicken Salad (pg. 130) served on a bed of organic mixed greens. This flavorful blend of chicken, mango chutney, curry powder, raisins, celery and almonds is a hit every time! Cooking the bone in, skin on chicken breasts in a pot of salted water imparts the most fabulous flavor and texture to the chicken. Once cooled, just remove the skin from the chicken, cut into pieces and gently mix with the other ingredients. It couldn't be easier to make and this recipe can also be prepared in advance, which made it a great choice for the menu.

Dessert was a no-brainer and one of my favorite finds of the past few weeks! The Frozen Lemon Mousse (pg. 246) is so light, refreshing and perfect for Summer I had already made it twice before this lunch! It calls for a few delicious, fresh ingredients including lemon juice, lemon zest, eggs, sugar and cream and, according to the cookbook, can keep for up to two weeks in the freezer. It does take a little time to make and involves beating egg whites, whipping cream, folding and mixing but, let me tell you, it is well worth it! I prepared it the night before and popped it in the freezer to to let all the lemony, delicious flavors chill and meld together.

The day of the lunch, I packed everything up, including the wines I had purchased the day before at Total Wine, and headed down to my
Mom's place in Ft. Lauderdale. Preparing everything the day before really cut down on the anxiety factor! Once there, I assembled the Scottish smoked salmon on the potatoes I had roasted that morning, each filled with a savory dollop of the delicious dill sauce, and garnished with a sprig of fresh dill. My Mom's co-hostess with the mostess, the lovely Barbara Rogan, arrived soon after and we did some last minute preparations. Once the ladies arrived, we served the Smoked Salmon on Potatoes with Dill Sauce with a Lucien Albrecht Brut Rosé Crémant d'Alsace NV, a sparkling wine made from 100% Pinot Noir grapes from Alsace, France. The salmon was nicely complemented by the crisp, light flavors of berries and spice and, lets face it, bubbles always set a festive mood. The hors d'oeuvres and wine were well received and it appeared the Ladies were off to a great start!

When it was time for lunch, we plated the savory, fragrant Chutney Chicken Salad atop beds of organic mesclun greens and served with a 2007 Sonoma-Loeb Sonoma County Private Reserve Chardonnay. As the subtitle of this delicious recipe suggests, it goes perfectly with a Chardonnay and the Sonoma-Loeb did not disappoint with complex, rich, buttery flavors of ripe pear, apple, fig and toasty oak. The duo seemed to be a hit with the fabulous ladies and after some great stories, lots of laughs, and few glasses of wine, it was time to clear all the empty plates! The Frozen Lemon Mousse, served with some juicy, ripe raspberries and sprigs of fresh mint, was the perfect dish to serve following the flavorful chicken salad. I just can't get enough of its delightfully creamy texture and refreshing lemony deliciousness. Judging from the empty parfait glasses, the Ladies were in agreement too!

I so enjoyed sharing recipes from "Savor the Moment" with the "Ladies Who Lunch"! Cheers to Dot Cobb, Barbara Rogan, Joann Voight, Diane Gill, and Susan Goldstein. It was such a pleasure and I hope you enjoyed lunch as much as I did meeting all of you. I have included the recipe for the Chutney Chicken Salad below - hope you enjoy it!

XO,




Chutney Chicken Salad (pg. 130)
2 lbs. bone-in chicken breasts
salt to taste
1/2 cup plus 2 tablespoons mayonnaise
1 teaspoon curry powder
3 tablespoons mango chutney
1 tablespoon fresh lime juice
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup finely chopped celery
1/4 cup finely shopped scallions
Cook the chicken in salted water in a large saucepan for 30 minutes or until tender. Cool and cut into pieces, discarding the skin.
Combine the mayonnaise, curry powder, chutney, lime juice, raisins and almonds in a large bowl. Add the chicken, celery and scallions and mix well. Serve on a bed of lettuce. Serves four

Lights, Camera, Uh-Oh: The First "Savor the Moment" Video Blog!

Happy Memorial Day & welcome to the first "Savor the Moment" Video Blog! Today's recipe is a delicious and refreshing Watermelon Salsa that's just perfect for Summer entertaining. Just a note, I ran into a wee bit of technical difficulty during filming (memory card ran out of space) so the video is presented in two parts. Don't run off at intermission though because I have a question for you at the end of the video and George Clooney may or may not make a cameo appearance - you just have to watch and find out! I have also included the recipe for the Watermelon Salsa below. I hope you enjoy it as much as we did - Cheers!

"Watermelon Salsa" - Act 1

"Watermelon Salsa" - Act 2


Watermelon Salsa (pg. 44)
2 cups finely chopped, seeded watermelon
1 or 2 jalapeños, minced, or to taste
2 tablespoons minced red onion
2 tablespoons chopped cilantro
1 tablespoon chopped flat-leaf parsley
1/8 teaspoon grated gingerroot
1/2 teaspoon salt
1/2 teaspoon pepper

Combine the watermelon, jalapeños, onion, cilantro, parsley, ginger, salt and pepper in a bowl and mix gently. Let stand for 30 minutes to blend flavors. Serve within a few hours. Serves eight.

Easy, Elegant Italian: Zucchini Basil Soup and Tuscan Bread Salad

Looking for an easy, elegant Italian meal to add to your repertoire? These delightful recipes from "Savor the Moment" will definitely fit the bill! Creamy, flavorful Zucchini Basil Soup (pg. 119) is delicious paired with Tuscan Bread Salad (pg. 129) made with ripe, juicy tomatoes, mozzarella cheese, fresh basil and cubes of toasted bread. This is actually a panzanella salad, an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio that is very popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar. Ideally, the bread used should be day- to week-old, saltless Tuscan bread made in a wood oven. I used French bread from Publix and it turned out great!

This delicious duo makes for a great dinner for your family or for entertaining friends. Serve with a light, crisp Pinot Grigio and you have a fabulous, user friendly meal! I have included both recipes in this post in the hopes of inspiring some fabulous readers to purchase copies of "Savor the Moment" for you, your family and friends (well, at least for you)! You will not be disappointed! To purchase "Savor the Moment" please click here - Mangia!

Zucchini Basil Soup (pg. 119)
2 cups chopped onions
3 garlic cloves, minced
2 tablespoon chopped fresh basil
1/2 teaspoon dried thyme
2 tablespoons unsalted butter
8 cups chicken broth
14 small zucchini, chopped (about 8 cups)
3 tablespoons uncooked rice
1/3 cup cream cheese
Garnish
basil leaves
cream cheese
Saute the onions, garlic, basil and thyme in the butter in a large saucepan over medium-low heat until the onions are tender. Add the chicken broth and zucchini.
Bring to a boil and stir in the rice. Simmer, covered, for 30 minutes or until the rice is tender, stirring occasionally. Stir in the cream cheese until melted.
Process in batches in a food processor for 30 seconds. Combine the batches in a soup tureen and season with salt. Garnish with a basil leaf and a dollop of cream cheese. Serves twelve.
**I halved the recipe and it turned out great!
**I used 1 teaspoon of chopped, fresh thyme instead of the dried
**Instead if transferring the soup to a food processor, use an immersion blender to conveniently puree in the pot you cooked it in - very convenient!


Tuscan Bread Salad (pg. 129)
2 large tomatoes, chopped
1 large yellow or red bell pepper, cut into 3/4 inch pieces
6 ounces mozzarella cheese, cut into 1/2 inch pieces
1/3 cup coarsely chopped basil
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar or red wine vinegar
3 garlic cloves, minced
salt and pepper to taste
4 ounces Italian or French bread
Combine the tomatoes, bell pepper, cheese and basil in a bowl. Whisk the olive oil, vinegar and garlic in a small bowl. Season with salt and pepper. Add to the tomato mixture and mix well.
Cut the bread into 1-inch cubes. Spread on a baking sheet. Broil for 1 minute or just until the cubes begin to brown, stirring once. Add to the salad and mix gently. Spoon onto serving plates. Serves two.

"Siete de Mayo" Party & Firecracker Chile Cheese Pie

Since "Cinco de Mayo" fell on Wednesday this year (not the most conducive day for celebrating), some friends of mine decided to throw a "Siete de Mayo" Party on Friday, May 7th. Spearheading the event was my friend Lyndsay Anderson, who recently moved here from Scotland. Lyndsay is a fellow food and wine fanatic and writes an amazing blog entitled "Tomato, Tomatoe" (you have to hear her say it with the wonderful Scottish accent to get the full effect). This fabulous and informative blog covers the latest culinary issues and trends here in the US from her unique and fresh "outsider's" perspective. Lyndsay also introduced me to Chef John Paul who did the Junior League Cooking Demonstration at Bloomingdales a few weeks ago, and she and I have had some fun over the past year trying to figure out the "wonderful world of blogging." Lyndsay, her boyfriend Damian, Chef John Paul and Nancy Dockerty (good friend and President-Elect of the Junior League) collaborated in planning the festivities as well as the delicious, mouth-watering menu.

The party was held in the courtyard of Lyndsay, Damian and Nancy's condo building, the perfect place for hosting a Pre-Summer bash (although that evening, it felt like Summer had already arrived)! For our contribution, Steve and I brought the Firecracker Chili Cheese Pie (pg. 42) from "Savor the Moment": a delicious concoction of crushed tortilla chips, cream cheese, green chilies, jalapeños, and Colby and Monterey Jack Cheeses that's baked in a springform pan and then topped with chopped olives, tomatoes and green onions. Nancy, a native Texan, served up the delicious Dockerty Family Queso Dip with tortilla chips and I have to say it was pretty darn addicting! For the main event, Pulled Pork Tacos were on the menu, accompanied by Chick Pea, Tomato and Cilantro Salad, Grilled Corn on the Cob with Chipotle Butter, Watermelon and Feta Salad with Fresh Mint, and all the fixings - Delicioso! DJ Damian was playing some great tunes and the Margaritas, Modelos, Coronas and wine were flowing. We even had our own frozen Margarita machine graciously provided by some party guests (thanks, Kaki & Phil!).

With fabulous food, drinks and friends, a great evening was had by all - even Nancy's dog, Hercules seemed to enjoy the fiesta. The smoky, delicious Pulled Pork Tacos were positively divine as were all the accompaniments. The Firecracker Chile Cheese Pie was also pretty well-received and since it was right next to the fabulous Dockerty Queso Dip, the fact anyone noticed it is very high praise! If you are looking for a festive, flavorful dish to bring to a party this summer, seriously consider this one (I've included the recipe below). I am already looking forward to a "Seis De Mayo" party next year - big thanks to our fabulous hosts for such a fun and delicious evening. I hope you enjoy the recipe, and be sure to check out my friend Lyndsay's fabulous blog, "Tomato, Tomatoe" - ¡Buen apetito!

Firecracker Chile Cheese Pie
1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese, softened
2 eggs
1 (4-ounce) can chopped green chiles
2 fresh jalapeños, minced
4 ounces Colby Cheese, shredded
4 ounces Monterey Jack Cheese, shredded
1/4 cup sour cream
Garnish
chopped green onions, chopped tomatoes and sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan. Bake at 325 degrees for 15 minutes.
Beat the cream cheese and eggs in a mixing bowl. Mix in the green chilies, jalapeños, Colby Cheese and Monterey Jack Cheese. Pour over the baked layer. Bake at 325 degrees for exactly 30 minutes. Cool for 5 minutes.
Place on a serving plate. Loosen the side of the pan with a knife and remove. Spread the sour cream over the pie. Garnish with green onions, tomatoes and olives. Serve with additional chips. Serves eight to ten.

Cheers,

Serious Summer Deliciousness: Grilled Swordfish with Tomato and Arugula Salsa & Frozen Lemon Mousse

With near 90 degree temperatures upon us here in South Florida, I've been in the mood lately for some summertime staples - fresh fish, zesty citrus, vibrant greens, and juicy tomatoes. While flipping through "Savor the Moment," to my delight, I came across two recipes that included all of these delicious, summery treats: Grilled Swordfish with Tomato and Arugula Salsa (pg. 182) and for dessert Frozen Lemon Mousse (pg. 246).

I must admit, however, swordfish is not first on my list of favorite fish - actually it probably doesn't even make the top five. With its heavier texture, I find it can sometimes be on the fishy end of the spectrum. But, in the spirit of the "Savor the Moment" Challenge, I was not going to be deterred by this potentially fishy foe! I marched into Captain Frank's Seafood in Boynton Beach and placed my order. What I was presented with was not exactly what I had expected: a beautiful, orangy-hued piece of fish, that didn't look anything like I remembered. Referred to as "pumpkin" swordfish, these particular fish apparently acquire an orange tinge to their flesh from feeding on large amounts of shrimp. It is preferable to the more common "white" swordfish and more difficult to find. It looked so great uncooked, I was excited to get it home and try it!

Once home, I seasoned and grilled the swordfish steaks and served them up on a bed of Cous Cous with Lemon, Garlic and Parsley Gremolota (the amazing Alex Guarnaschelli's recipe) topped with the Tomato and Arugula Salsa that had been chilling in the fridge. I am happy to report, the swordfish was succulent and delicious - much better than I remembered (thank goodness because it's a little on the pricey side!) It paired very nicely with the zesty flavors of the lemony, garlic cous cous and the tomatoes, capers and arugula in the salsa. I will definitely be making this dish again - it was delicious!

I served the dish with a 2007 Lail Blueprint Sauvignon Blanc, Napa Valley, a medium-bodied white wine crafted in a Sancerre style with a distinct California edge. The product of a single vineyard in St. Helena, this wine had lovely flavors of citrus, lemon cream and white pepper with a richness that nicely enhanced the flavors in the dish. The co-founder of Lail Vineyards, Robin Daniel Lail is a fourth generation Napa Valley vintner, whose family established Inglenook Vineyard Co. in 1879. Prior to Lail Vineyards, this member of California "wine royalty" also worked with Robert Mondavi and subsequently co-founded Dominus and Merryvale Vineyards in 1983. Pretty darn impressive if you ask me! For more on the fabulous Robin Daniel Lail and her eponymous winery check out my post later this week on www.corkd.com!

After dinner I served up the Frozen Lemon Mousse (pg. 246) - doesn't that just sound like the perfect summer dessert? A blend of eggs, lemon juice, grated lemon zest and whipped cream (you do the whipping) it takes a little time to make but is definitely worth it! After chilling in the freezer for eight hours, I spooned the mousse into parfait glasses and garnished with fresh raspberries and mint as the cookbook suggested. It was refreshingly cool, light and creamy and the lovely lemon flavor was nicely enhanced by the bits of fresh lemon zest scattered throughout the mousse. This dessert can also be made a week in advance in case you know you'll be having guests over - gotta love that!

I look forward to making this delightful summer menu again in the very near future and I highly recommend trying some "pumpkin" swordfish if you have the chance. I have included the recipe for the Grilled Swordfish with Tomato and Arugula Salsa below. Let me know what you think - Enjoy!

Grilled Swordfish with Tomato and Arugula Salsa
Tomato and Arugula Salsa
1 pound plum tomatoes, seeded, cut into 1/4-inch pieces
3/4 cup chopped arugula
1 shallot, finely chopped
1/4 cup olive oil
2 tablespoons olive oil
4 1/2 teaspoons capers
salt and pepper to taste
Swordfish
4 or 5 (6 ounce) swordfish steaks
2 tablespoons olive oil
salt and pepper to taste
For the salsa: combine the tomatoes, arugula, shallot, olive oil, lemon juice, capers, salt and pepper in a bowl and mix well. Chill in the refrigerator for 2 hours.
For the swordfish: brush both sides of the steaks with the olive oil; sprinkle with salt and pepper. Grill over medium-high heat for 4 minutes on each side or until the fish flakes easily. Serve topped with the salsa. Serves four or five.