Poco-Cocoa

Yesterday we spent the day with Leti, who has just returned from a two-week vacation in Costa Rica. We listened raptly as she told us about close calls on horseback, cliff-side winding roads, and monkeys outside her thatched-roof hut. She brought back Costa Rican coffee straight from the plantation and lots of photos of her adventures. The first week of her trip was spent at a yoga retreat, while the second week entailed zip-lining through the jungle canopies. Someday soon I think I’ll need to have an adventure.

So after long hours of chatting and walking to Whole Foods and watching Pan’s Labrynth (again), we decided to have breakfast for dinner. I whipped up this French toast, which I used to make sometimes at the B&B, and we had fruit salads to go with it. I’ll have to remember how quick and easy breakfast can be…whether in the morning or for a weeknight dinner.

Banana-Stuffed French Toast

• 3 large eggs
• 2 tablespoons soymilk or regular milk
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 6 (1/2-inch) slices Challah or French bread
• 1 to 2 bananas, sliced

Whisk eggs together with soymilk in a shallow bowl; set aside. In a small bowl, mix together sugar and cinnamon; set aside.

Heat a medium nonstick pan over medium heat; spray with cooking spray.

While pan is heating, dip bread slices in egg, soaking both sides. Cook in pan, two at a time, until golden brown. Flip over; while the second sides are cooking, place banana slices on one slice of bread. Once both slices of bread are golden brown, top the banana slices with the second bread slice. (Is that confusing enough?) Place on a plate and immediately sprinkle liberally with cinnamon-sugar. Serve with pancake syrup, if desired.

Makes 3 servings.

Source: poco-cocoa.

The past week has been icy and cold, rainy and wintery. Completely abnormal for Austin. But it made me think of places where cold is normal, and snow comes every year, and fireplaces are lit with the smoky aroma of pinon wood…it made me think of New Mexico.

Invariably, when I think about New Mexico, I think about food. Roasted green chiles and thick sopaipillas, red enchiladas and roasted pinon nuts.

I decided to throw together some cookies that tasted a little like New Mexico, with toasted pine nuts and a bit of cinnamon, plus dried cherries for good measure. It’s just a spinoff of my favorite chocolate chip cookie recipe, but it’s yummy nonetheless.

I Miss New Mexico Cookies

• 1 1/2 sticks of butter, melted
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg plus 1 egg yolk
• 2 teaspoons vanilla
• 2 cups plus 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup dark chocolate chunks
• 1/2 cup dried cherries
• 1/2 cup toasted pine nuts

Preheat oven to 325ËšF.

Beat butter and sugars together until creamy; add egg, yolk, and vanilla and beat well. Add flour, baking soda, salt, and cinnamon; beat until thoroughly mixed. Stir in chocolate chunks, cherries, and pine nuts. Drop onto cookie sheets lined with Silpats or parchment paper and bake 14 to 16 minutes, rotating halfway through, until just set on top.

Makes about 3 dozen cookies.

Source: poco-cocoa.

I decided to make something scrumptious for dinner tonight, so I stopped by Central Market on my way home to pick up a few items…and proceeded to make this amazing soup. I just can’t explain how perfect and robust the flavor is, earthy and mushroomy and real. It’s creamy and smooth, thanks to the bit of butter and cream…I sopped up every last drop with bits of ciabatta (from Sweetish Hill Bakery). It’s decadent, and wintry, and wonderful.

And to make the evening even better, Justin surprised me with a few of these packages hidden around the house:

They were filled with chocolate covered cherries, a box of dominos (something we’ve been wanting to try playing), and the newest Saveur magazine. Top that with cookies in the oven (I’ll share the recipe tomorrow) and the hope of a “snow day” tomorrow (we’ve had a bit of an ice storm here in Austin), and it’s been a perfect evening.

Wild and Creamy Mushroom Soup

• 1/4 ounce dried porcini mushrooms
• 1 large onion, minced (1 1/4 cups)
• 3 tablespoons unsalted butter
• 1/2 pound white mushrooms, thinly sliced (3 cups)
• 1 teaspoon salt
• 1/2 teaspoon dried tarragon, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups vegetable broth (32 fluid ounces)
• 1/2 cup heavy cream
• 2 tablespoons medium-dry Sherry

Grind dried porcini in a blender until powdery.

Cook onion in 1 tablespoon butter in a large soup pot, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add fresh mushrooms, porcini powder, salt, tarragon, oregano, and pepper and cook, covered, stirring occasionally, until mushrooms are tender, about 5 minutes.

Add remaining 2 tablespoons butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.

Whisk in 1 cup broth, scraping up any brown bits, until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally, 10 minutes.

Makes 4 servings (if you can stop yourself from licking the pot).

Source: Joey’s in Seattle, via Gourmet magazine.