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Basler Brunsli and Tozzetti…A Saveur Cookie Challenge Double Post

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… And now back to our regularly scheduled programming…

Yesterday was hot day at Coco Cooks. But now I’m shifting my focus back to holiday baking. Certain Someone took me to New York last week and I didn’t get a chance to post week three’s cookie from Saveur. So today I’m doing a double post ( weeks 3 and 4), so there is still time to get some cookies in your repertoire.

For my final two cookies I chose the complex and rich Basler Brunsli from Switzerland

and a Tozzetti from Rome,Italy.

Both were relatively easy to prepare. Allow for time with Basler Brunsli as it requires a drying out and rest time of three hours. The appealing part of the Basler Brunsli is that it is a Gluten Free cookie, for those that need  a good gluten free recipe. Originating in Switzerland its composed of ground almonds, chocolate, cloves and cinnamon. I cheated and took a cue from some other bakers and used almond meal rather than grind my own.

For the Tozzetti, I took Bakers License. I didn’t have all the ingredients but variations of it. I mixed Anise extract with rum, rather than anise seed and Sambuca. I didn’t have whole hazelnuts, but chopped. And I only had ground almonds which I toasted with the hazelnuts. The flavor profile didn’t change, just the presentation of whole sliced hazelnuts in the Biscotti. This is a different recipe from other Biscotti , as you don’t mold a slab but pour the batter in  a jelly roll pan and bake. But it works. I like them as they are not too sweet.

I would call both of these cookies the Grown Folks cookies. The flavors are more sophisticated and complex. They are sturdy cookies that will pack well in your holiday gift boxes. You can find the recipes for Basler Bunsli here and for Tozzetti here.

Check out the other Smart Cookies in our Holiday Baking Pursuits.

Some Holiday Cheer With Prairie Organic Vodka

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We are knee deep in the holiday season. This time of year is all about fabulous cocktails to go with great food. Just as we are concerned about the quality of what we eat, we should  apply that criteria to our our wines and spirits. If you are like me , I love to roam the aisles and see all the exciting new brands in spirits category. Its refreshing to see innovative, creative and organic brands sharing space and competing with the more mainstream brands. Prairie Vodka has caught my eye this holiday season and is a favorite of the actor Jeremy Piven (Chicagoan’s have great taste). I have provided  some cocktails for your guests this holiday.Cheers and  Enjoy ! I shall be back back with some cookie posts and a giveaway or two soon.

Actor -Jeremy Piven-as an advocate for green and sustainable living Piven recently contacted Phillips Distilling Co. about his affection for Prairie and that his Malibu home’s bar is completely stocked with their vodka.

Prairie Organic Vodka is made with great respect for people and communities; the result of a unique partnership between a fifth-generation distilled spirits company and a co-op of over 900 Minnesota farmers who are stakeholders in the brand.Taste:

Prairie Organic Vodka is beautifully smooth. With hints of melon and pear on the nose, creaminess on the palate, and a bright, smooth finish, it rivals most luxurious vodkas in the world

Organic:

Prairie Organic Vodka begins with certified organic #2 yellow corn raised by the farmers who own the distillery. In order to be certified organic by the USDA, the growing process cannot use genetically modified seeds, artificial fertilizers, hormones, weed controllers, or pesticides. It’s a lot more work for the farmers at a much steeper expense. In fact, Prairie’s organic corn costs more than twice as much as conventionally farmed corn but the result is well worth it; a natural and ideal base for making luxury organic vodka.

Kosher:

Prairie Organic Vodka is one of a handful of spirits certified kosher by The Orthodox Union and organic by the USDA (United States Department of Agriculture) which requires that the entire process, from the field all the way to the shelf, be completely free of synthetic chemicals, pesticides and genetically modified seeds and enzymes.

  • Sustainable Production key points:
    • Corn kernels are removed, dried, then milled and blended with water.
    • The leftover cobs and other biomass are converted to biogas energy for heating the stills.
    • Natural enzymes are added to convert starches to sugar, then natural yeast converts the sugar to carbonic acid and alcohol.
    • Alcohol is removed via column distillation, and leftover distillers grains are returned to farms for re-use as feed

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Recipes:

Red Hawk

  • 2 parts Prairie Organic Vodka
  • 2 parts pomegranate juice
  • A squeeze of fresh lemon juice

Shake over ice and strain into a martini glass. Garnish with a fresh mint leaf.

Lady Killer

  • 2 oz        Prairie Organic Vodka
  • .25 oz     Aperol
  • .5 oz       Fresh Grapefruit Juice
  • .75 oz     Fresh Lemon Juice
  • .75 oz     Simple Syrup
  • Dash     Fennel Extract

Shake with ice and strain into a martini glass. Garnish with frozen pomelo tossed in honey & ouzo.

The Prairie Cranberry Ginger Martini

Ingredients

  • 3 oz. Prairie Organic Vodka
  • 2 oz. cranberry ginger puree
  • 1 squeeze fresh lime

Directions

Combine ingredients and ice in a shaker. Shake well, strain into a martini glass, garnish with a few cranberries. Cranberry Ginger Puree: Combine 2 cups frozen cranberries, 2 tbsp fresh ginger; 4 cups water, 1 orange, juiced and zest; 1 cup sugar; 1 pinch of salt in a saucepan. Bring to a boil, simmer for 10 minutes; remove from heat and let cool. Blend until smooth and strain.

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Marx Foods Iron Foodie 2010… And A Local Event for Chicago Sears Chef Challenge

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Iron Foodie 2010 | Here's Why that will be me:
MarxFoods.com -- Fine Bulk Foods The Foodie BlogRoll

Those that know me well, know I’m totally am not into whole popularity contests I see going on the food blog world.So many contests lately are based on who can rustle up the most votes rather than actual merit. There I said it and but it’s really a pet peeve of mine. However there are some challenges and contests that genuinely appeal to me , and that I would want to do just for the pure joy and creative outlet it provides. When I saw this email announcement from the Foodie Blogroll for an Iron Foodie Contest with Marx Foods, I said I so want to do this! So here is Step One, which is to answer these questions:

  • Why do you want to compete in this challenge?

I believe I answered this above. But an Iron Foodie Challenge from Marx Foods is right up my alley. I have entered several Marx contests before and love their offerings of premium meats, poultry, and pasta. It’s been a while since I did anything with them but this challenge is calling my name. Iron Chef with Marx Ingredients. Oh yes! I have the creativity for this one. Bring it on.

  • Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

Marie-Antoine Careme, bien sur! I love history and even more so food history. That’s what sets me apart from the average blogger, in that I know who he is. Check out my peach souffle I made for his Birthday. I can see my myself time travelling to work with the first Celebrity Chef who cooked for kings and heads of state. To toil in the kitchens with him and construct elaborate piece montees, souffles and the vol au vents which he invented by the way. Of course as a time traveller I would know he would meet an early end from all that carbon monoxide he inhaled in those non ventilated  ancient kitchens. But of the palaces we would see and and the education I would get. Yes that’s who I would want to work with for one imaginary day. I would probably have to disguise myself as a man, but a girls got to do what she’s got to do.

  • What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

The olives. They should never go to waste. And bits of crispy skin.

  • Sum your childhood up in one meal.

A seafood feast of lobsters and Dungenesee crabs. I was very spoiled and my mother encouraged and indulged my tastes.

  • The one mainstream food you can’t stand? 

Peanut Butter repulses me. I get sick just smelling it.

So step one is completed. I do hope I get chosen among the lucky 25 bloggers to compete.

In other food news….

If you are in Chicago this week,you should check out the Sears Chef Challenge  Grand Championship  on November 4th. Along with the competition,  a canned food drive benefiting the Chicago Anti-Hunger Federation will also take place during the Sears Chef Challenge Grand Championship. They are also encouraging attendees donate products when they arrived at the Kenmore Live Studio. Here are the details:

Chicago’s own Le Cordon Bleu Chef Mark Maassen will be competing to win an additional $10,000 to donate to a local Chicago food pantry charity for an overall donation of $20,000, as well as a full kitchen renovation from Sears. Maassen will face New York-based Chef Alex Dino on Nov. 4 for the Championship round of the Sears Chef Challenge after defeating 22 other chefs in previous rounds of the Sears Chef Challenge competition.

The competition is free to the public and attendees will be able to view the cook-off as well as experience and taste the food. In addition, those who will not be able to attend the event will still be able to view it by streaming the competition online at www.SearsChefChallenge.com. 

 Kenmore Live Studio
678 North Wells (Huron & Wells)
Chicago, IL 60654
312.265.0871

 

And last but not least,your chance to  enter Black Atlas’ contest to meet Marcus Samuelsson and attend the Red Rooster opening is ending soon.

Various Pickled Peppers and Scuppernong Fail… Ideas for Meatless Monday

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Coco Cooks has migrated her feed to FeedBlitz. Please update your feeds and readers to the new feed so you don’t miss an exciting post!

Food Blogs are full of culinary success stories. Few of us own up to our failures. As you know I’m on a canning kick this summer,but have failed miserably with my confitures. Now my pickles have been exceptional! No jam or jelly I have attempted this year has set properly. Yes I used pectin and still fail. I don’t know about you but the thought of remaking and reprocessing doesn’t appeal to me at all. A peach brown sugar /balsamic jam turned into a lovely glaze for pork and chicken. So not a complete fail. I read one high brow blogger in her air of superiority claim

Pectin was for the timid…

Well color me timid, because if it doesn’t work with pectin, its not going to work for me without pectin. And some fruits need that Pectin push more so than others due to natures genetic makeup.

I find my inspiration to blog from the grocery aisles , travels,dining out, and markets. I saw these ugly yet beautiful Scuppernongs in the new market around the corner. I have always been fascinated with name Scuppernong. It resounds in my mind and I can’t place the origin. Scuppernong are a form of muscadine that’s prevalent in the Southern states, particularly North Carolina. Wines and jellies are common culinary applications . Scuppernongs have thick skins and seeds, but yield plenty of juice. After mashing , cooking , and straining, my beautiful golden jelly did not set. They still sit sealed , as I wonder what to do with them. Perhaps a pate fruit? I hate waste.

I have had some success over the past month. They are proving popular as I give them away to friends.

I love pickled onions. And I love heat. Playing around with various peppers I came up with the this great pickle to use atop sandwiches or serve up with greens. Use your imagination.

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Pickled Onions and Peppers

* I’m not exact giving measurements , as that would depend on your batch. But this roughly makes 6 pint jars. Vary your peppers according to taste and heat sensitivity.

  • 2 large red onions, sliced
  • 2 Habenero Peppers
  • 6-7 Serrano
  • 2 Cubannelle or other sweet pepper
  • 2-3 whole all spice
  • 1 teaspoon hot mustard seed
  • 4 cloves fresh garlic sliced into slivers
  • 1/4 cup Coarse Kosher Salt
  • White Vinegar
  1. Slice your peppers. Leave the seeds in the Serranos, but seed your Cubanelles and Habenerros.
  2. In a lidded food grade container, place your sliced onions, and peppers.
  3. Cover with salt and add water to cover.
  4. Let soak overnight in the refridgerator.
  5. Drain salt water off the onions and peppers.
  6. Sterilize jars and lids.
  7. Heat White Vinegar and all spice to a boil.
  8. Pack the onions and peppers tightly with some garlic slivers for each jar.
  9. Pour hot vinegar solution over the vegetables leaving slight head space.
  10. Cap and Seal.
  11. Process for 10 minutes in a water bath.
  12. Let flavors settle in jar for at least 2 days .

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This recipe follows the same principle as above. I was walking with my friend Beth last week at the Logan Square Market and knew I had to pickle these babies. I added fresh basil and local Wisconsin garlic to the mix. Pickled whole, they will be beautiful on and Antipasti or relish tray for the heat lover.

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Pickled Michigan Cherry Pepper Poppers

* makes 4 pint jars

  • 1 pint/punnet of pepper poppers or cherry peppers.
  • White Vinegar to cover
  • 1/4 cup Kosher Salt
  • 2 tablespoons sugar
  • Fresh Basil Leaves
  • Dried Italian herbs
  • 2-3 cloves whole garlic
  1. Stem and soak whole pepper with seeds intact in salt and water solution.They may float so you can weight down with plate. Soak for 4-6 hours.
  2. Drain.
  3. Sterilize jars and lids
  4. Heat Vinegar , sugar, and dried herbs to a rolling boil.
  5. Pack whole peppers, basil, and garlic in jars tightly. They may crush a bit and that’s OK.
  6. Cap and seal.
  7. Process in water bath for 10 minutes.
  8. Let set for 2 days in the jar.

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I suggest you consider these pickled vegetables to jazz up your Meatless Monday Fare. Think Falafel sandwiches!

Chicago Culinary Weekend Events…Sears Chef Challenge

If you’re in Chicago and looking for some culinary related activity check this out! Also , yours truly will be doing a live demo this Saturday at the 61st St Farmers Market at 10 am.

Here is the information for the Sears Event:

On Saturday, July 31 at 7 p.m. CT, you and your readers are invited to watch the four national semi-finalists in the Sears Chef Challenge compete head-to-head in a LIVE cooking competition at the Kenmore Live Studio to be crowned the king or queen of the kitchen. Free to the public, attendees at this event will enjoy delicious food, interactive activities and exciting recipe demonstrations from each of the competing chefs.

Following a nationwide search and online vote, America has chosen the Sears Chef Challenge semi-finalist chefs that will be competing to raise money for local charities in their hometowns, as well as earn a spot to move on to the Sears Chef Challenge Championship Final on November 6. The four chefs will represent their local cities as they compete live by completing a variety of special culinary challenges during the Semi-Final event. The semi-finalist chefs will then be scored by a panel of expert, culinary judges.

What: Sears Chef Challenge Semi-Final Event Cooking Competition

About The Sears Chef Challenge

The Sears Chef Challenge (www.searschefchallenge.com) is a nationwide contest that aims to find the nation’s next up and coming chef by inviting aspiring chefs to enter for a chance to win a newly-renovated kitchen from Sears and up to $20,000 donated in their name to a charity food bank in their hometown.

Semi-Finalist Chef Contestants:

Chef Mark Maassen — Representing Chicago

Chef Steph Krzywanski — Representing Washington D.C.

Chef Riq Glispy — Representing New York

Chef Palak Patel — Representing Los Angeles

Date: July 31, 2010 at 7 p.m. CST

Cost: Free – Open to Public

Location:

Kenmore Live Studio

678 N Wells St.

Chicago, Illinois