Warm Winter Salad...yes warm.

I was all in the middle of posting another recipe but I have put that on hold to give you all this one. THIS IS FABULOUS!! I swear it's just as mind-blowingly flavor packed as the original panzanella but it's warm! Which makes it great for winter. Who wants to eat salad in the freezing winter months? Coming home from outside shoveling snow to eat......salad?!?!? No thank you! I personally want warmth and hearty flavors. Unfortunately, I also have an aversion to broth based soups. I love cream based soups but broth based: chicken noodle, french onion, minestrone, nope, not interested. But, that's really for another post.

I found this in a Martha Stewart magazine about the Tartine Bakery in San Francisco. I wish I had known about this bakery when I was there this summer. Alas. But thanks to Martha, I can enjoy some of the recipes from there, including this amazing salad.

It's the perfect answer to my need for hearty flavors and warmth. I was a little worried about making it since the original recipe called for lettuce that my husband has termed 'spiny lettuce' and categorically refuses to eat because it stabs him in the mouth. He had a bad experience once. Long story.

Anyway, digressing again. In order to make it more palatable to him, I did change the recipe a little bit. I also didn't have all the ingredients for the original dressing but mine came out great so here it all is...

Warm Winter Salad

Herb Vinaigrette

1 tsp dried thyme
1 tsp dried tarragon
1/2 cup olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 large clove garlic, crushed
1 1/2 tbsp Dijon mustard

Combine, mix thoroughly. Set aside.

Salad

1 loaf really good Italian or sourdough bread, sliced thickly
3 small Belgian endives, leaves separated
1 bag butter lettuce/radicchio mix
1 bag spring mix greens
4 strips bacon, cooked and crumbled
1/2 cup hazelnuts, toasted
1/2 cup Parmesan cheese

Either in the oven or on a grill pan, toast each slice on both sides until golden brown. I added a smidgen of butter to each side and a sprinkling of cayenne pepper for extra oomph. While that's toasting, get all the lettuces together for a rinsing. Pat dry. Toast the hazelnuts also.

Bad idea.

I thought it'd be a great time saver to just toss the nuts onto the grill pan with the bread. I was wrong. It took forever trying to scoop them up off the pan before they burned. They tasted great but I'd still recommend you toast them in the oven on a cookie sheet. Much easier to handle.

When the bread is done toasting, remove and slice into roughly 1 inch cubes.

Now toss the lettuce onto the hot grill pan. I'm not kidding. I got the idea from that Brewery I visited in Monteray Bay. Although the lettuce won't get the charcoal flavor from a grill pan, it does heat up the lettuce. Only leave the lettuce on the grill pan for two minutes, turning once.

 
Remove lettuce to plates. Top with bread pieces, hazelnuts, bacon and Parmesan cheese.

Stir dressing and pour over the top of each salad. Serve immediately.

YUM!

 If anybody does make this, I'd love to know what you think. Oh, and hubby said this is definitely a 'keep' recipe, despite the weird lettuces. He did really appreciate the omission of the spiny lettuce also.

Peanut Butter Pie

I have a peanut butter obsession. I blame it on my mother who has an equal obsession for peanut butter. Peanut butter on toast, on pancakes (which is the only way to eat pancakes), on a bagel with honey, on a spoon right from the jar, on Oreos. But the best way to eat peanut butter is covered in chocolate.

So with that in mind, I give you my mother's peanut butter pie recipe. I have her permission, promise.

Peanut Butter Pie

1 ready-made pie crust (I like Sara Lee)

For the Bottom Layer:

3/4 cup semi sweet chocolate chips
1 tbsp butter
3 tbsp water
1/4 cup powdered sugar

For the Peanut Butter Filling:

1 cup butter
1 cup brown sugar
1 cup all natural peanut butter
2 cups heavy whipping cream
2 tbsp powdered sugar

For the Top Layer:

1 cup semi sweet chocolate chips
2 tbsp butter
4 tbsp milk
2 tsp corn syrup

Bake empty pie crust according to the package directions, remembering to prick the pie on bottom and sides. Allow to cool.

Meanwhile, melt 1 tbsp butter with 3 tsp water in a small saucepan over medium heat. Add the 1/4 cup powdered sugar and mix well. Add 3/4 cup chocolate chips and mix until completely melted and smooth. Add more water if needed for spreading consistency. When crust is cooled, spread chocolate mixture evenly along bottom and sides of pie crust. Refrigerate until firm.

 I made two pies. Half the time, double the calories.

In a larger saucepan, combine 1 cup butter with 1 cup brown sugar. Cook on medium heat, stirring often, until mixture is melted and smooth. Refrigerate to cool.

In a stand mixer, (or a bowl with a hand mixer), combine 2 cups heavy whipping cream with 2 tbsp powdered sugar. Mix into oblivion until stiff peaks form. Remove whipped cream from mixer bowl into another bowl, cover and refrigerate. In the same stand mixer bowl, combine 1 cup peanut butter and cooled brown sugar mixture. Beat until fully incorporated. Add 1 1/2 cups of whipped cream to peanut butter mixture. Beat until mixture is smooth and creamy. (reserve the rest of the whipped cream for future use or just eat it right out of the bowl). Pour peanut butter mixture into the chocolate covered pie crust. Refrigerate until firm.

Meanwhile, in a small saucepan, melt 1 cup semi-sweet chocolate chips, 2 tbsp butter, 4 tbsp milk and 2 tsp corn syrup over medium heat. Stir constantly to avoid burnage. When chocolate is fully melted and of a spreading consistency (add more milk if necessary), carefully pour melted chocolate over the peanut butter layer of the pie. Spread with a spatula to evenly coat, being careful not to over flow the crust rim. Refrigerate until firm.

Serve with vanilla ice cream if desired. (I never said it was healthy)

The Best Chili Ever

I hate chili. I really, really do. My dear mother has spent years making chili, the regular kind and something entitled 'Salsa Chili', which many people love and I, alas, cannot stand. I don't know what it is about it. I eat all the ingredients of chili in other recipes but I have never found a recipe for chili that I ever liked...till recently.

It came from one of my best friends, the same that introduced me to Homemade Pop Tarts. Her chili is wonderful; every time I make it.

The Best Chili Ever

3 cans crushed tomatoes
1 can red kidney beans
1 can black beans
1 can chili beans
1 1/2 lbs ground beef
2 tbsp olive oil
2 bell peppers, chopped
1 good sized onion, chopped
1 good beer
1 tbsp brown sugar
1 tbsp cumin
1 tsp red pepper flakes
2 tsp garlic powder
1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp Tabasco sauce

In a saute pan, combine olive oil, peppers and onion. Saute until onion is translucent. Pour tomatoes into a large stock pot over medium heat. With a slotted spoon, drain the peppers and onions and add them to the tomatoes.

Add ground beef to pan and saute until cooked through. While beef is cooking, add beans to the tomatoes. When the beef is cooked, drain and add to tomatoes. Add spices, sugar and beer to the tomatoes.

Simmer for two hours. Taste, if it's too spicy, add a little more beer. If it's not spicy enough, add a little more Tabasco and cayenne.

Serve topped with sour cream and cheddar cheese with tortilla chips for dipping.