Pecan-Chestnut Lacy Cookies

I love pecans, chestnuts, lace and cookies. These cookies are of my favorite recent recipe creations, with the chestnuts amplifying the nutty flavor and providing a wonderful chewy texture. I made these cookies with smoked salt to evoke "chestnuts roasting on an open fire." They were so delicious I will make chestnut soup and other chestnutty goodies with smoked salt, too.

1 4-ounce stick softened butter (8 tablespoons)
1 cup (I used raw) sugar
1 tablespoon corn syrup
3 egg whites
1 teaspoon cinnamon
5 ounces roasted chestnuts
1/2 teaspoon salt (smoked salt is AMAZING!)
7 to 8 ounces coarsely chopped pecans (about 1 1/2 to 2 cups)

Preheat oven to 325°F. Line large baking sheet with parchment paper or silicone liners. Combine butter, sugar and corn syrup in food processor. Add chestnuts and process until it makes a smooth puree. Then add and pulse nuts until chopped, and add salt; then pulse in egg. Drop some batter by generous tablespoonfuls onto lined baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until flattened and golden brown, about 15 minutes. Gently slide parchment paper or silicone with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet again for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

Fragrance Reviews

Perfume Intel: Recommendations from the files of a Perfumista

As a perfume lover, I have decided to pay more for a high-quality perfume a bit outside the mainstream, stop the snobbery of only buying expensive well-known perfumes, and seek sites that offer something akin to crowdsourcing worthy perfumes.

The first three are perfumes Fragrantica.com members ranked highly. The last is a sample that I would now burn if it didn't mean releasing even more stink. As Mother's Day, Father's Day, birthdays (hint!), weddings, (and therefore anniversaries, hint #2) approach, consider giving the gift of a glorious perfume. Now, there are those who can't handle scents. Others have lupus, asthma or other conditions that prevent perfume wearing. Some people are averse to the chemicals and even the idea of spritzing. But if you like to use scents, read on!

Note: Blending essential and perfume oils is a major hobby of mine. That is not covered here, but I would love to answer a question about that. I most often buy from From Nature with Love and NOW essential oils and perfume oils.

Aura Essence Rosewater is my most favorite thing. I have multiple bottles and love to chill it in the fridge during warm weather. AHHHHHHH

Élie Saab Le Parfum
(Eau de Parfum) Neoclassical, honeyed orange blossom wafting. Each version grows stronger yet stays itself. If you like the floral components of honey, look no further. Not for someone to young or demure. This smells rich as in Fresh Prince of Bel Air yet natural and all-knowing. Vivian! The first (and only). Best for moms and wedding parties. For the most office friendly, lighter version, try Elie Saab Le Parfum eau de toilette.

Lolita Lempicka Elle L'aime à La Folie
This sweet, floral woodsy delight to me smells like the absence of honey. While I love that elusive honey, it is quite hard to bottle and plays wickedly with skin chemistry. This has the citrus zest but not the orange blossom, the flower but not the nectar, the woods and the sap holding the nest but not the honey, and the warm sunny feeling without the bees buzzing about. It's so versatile and enveloping. It doesn't have a lot of development, but that's fine. I like it from the first spray to the last waft. And it lasts awhile!This is even better than Guerlain's Aqua Allegoria Ylang et Vanille (which I still have) in that it manages to smell like your favorite cousin who makes good life choices instead of your slightly musty auntie with great taste but diminishing olfaction. As if all this weren't enough, the price makes this a no-brainer. Thanks for the helpful reviews, Fragrantica members!

LP No. 9 by Penhaligon
So, I've heard this means Love Potion Number 9. As in the voodoo that you do so well. After the whizzing patchouli, herbs and whatever burned citrus peel calms down this smells like a booty call in the forest. Lady Chatterly's lover en flagrant délit with a squirrel watching. Don't ask me how I know what that smells like. The drydown becomes a pleasing well-blended essential oil-sappy plume that stays close to the skin while exuding sensual heat. If you like a "skin" scent, this is an inventive way to wear it. Stupendous quality for the price. I would be remiss if I didn't mention that it shares some dry herbal undertones with Christian Dior's Dune.

Decadence by Marc Jacobs
If this fragrance is decadence, give me the simple life. This sweet, lingering beast scent reminds me of a prototype: picture a young lady in college who acts dumb as a doornail but is really quite intelligent. She wants to join your study group. She probably takes good notes but has zero insight and is too annoying to bear. So you say "no" but feel bad, until the next time she makes your eyes roll in class. I am no longer a student, but this makes me think back to those days and dilemmas. There are loveable notes that I actually seek in fragrances--orris!--Iris!--jasmine sabac!!!, but every time I feel pity and want to give Decadence another try, it rubs me the wrong way.

Why am I dissing this so hard? It's only perfume, right? Hmph. Yesterday I'd forgotten to wear a fragrance, very unlike me. I was sporting playful yellow with black and teal. I thought about the decanted Decadence sample in my purse and felt sorry for it. Sparingly applied. Fast forward 20 minutes: I'm suffocating from my own fragrance in a meeting, so nauseous I have to abruptly leave. My friends snicker and think I'm pregnant. Ugh! Then I must report to my boss and can't tell her the meeting outcome because of...Decadence!! Shaking my fist! This is banished from my Mount Olympus of fragrances. "Scrubber" never held so much meaning as it did yesterday. And the darn fragrance would not leave. "Out damn spot!" overheard. It was really bad. Do not blind buy or try very far from soap and water. Let my mistake be your lesson. That is all.

Notable mentions: Lolita Lempicka Midnight
This has the licorice tonka bean base notes without the candy fluffy sweetness of the original Lolita Lempicka, now at least 20 years old. I use this to anchor lightweight fruity fragrances like SJP NYC and Body Shop Black Musk.

Paint the town GREEN

Wikimedia Commons-Greens for Sale by Gideon

Being the Queen of Convenience has its advantages. St. Patrick's Day, spring, Easter and Earth Day all feature green, fresh foods and themes, so why not combine them? Pretty soon, these recipes will be on rotation at home. By the time Memorial Day, Flag Day, summer, cookout, and Independence Day season rolls around, there will be a new crop of recipes that can take us right through back-to-school, apples, early fall, make dinner magically appear, pumpkin Halloween time.




When life gives you lemons, make shandy!

Shandy Town 

Ingredients:
12 ounces/360 cl ginger beer or lemonade

12 ounces/360 cl white Belgian beer  (Blue Moon is a mass market example)

Twist of lime and orange (orange especially if using Blue Moon-type beer profile)

Directions:

Combine ginger ale/lemonade and beer in a large pitcher over ice. Slice the lime into wedges and serve shandy with a wedge of lime.

For a gluten-free Belgian style beer, try New Planet Blonde 

Is that really a thing?

Shrub aka drinking vinegar -it's a thing now. A shrub is a sweetened drinking vinegar that is or will be all the rage. It's tasty and gut friendly. And trending! Why should you believe me? I've been drinking Moscato since 1995!

I highly recommend Elements Grapefruit Vanilla, simply made for elderflower syrup or liqueur à la St. Germain. Elements' lemon mint flavor is a crowd pleaser. Chai pear makes an excellent (excellent excellent) spiced syrup. Sold at Old Line Fine Beer, Wines and Spirits in Beltsville.

Guacamole 

As the Queen of Convenience,  I suggest, nay, command you to mix cubed ripe avocados with your favorite salsa. 1 large avocado to 1/3 cup salsa should do it. Add a twist of lime or garlic or garlic salt if you care. Done in 5 minutes!

Tuscan Kale Chips My eldest practically begs for these. As the Queen of Convenience, I use a (wheat-free) Italian dressing mix for the salt and seasoning.

Sushi-Roll Rice Salad

Green potato salad 

Make your classic or favorite potato salad recipe and add a handful finely chopped fresh parsley. 

Asparagus: Celebrate Spring with Asparagus! In Germany, Spargelfest is a two-month springtime feast for asparagus. Celebrate the peak of this tasty vegetable right at home. Thanks, Treda, for telling me about this worthwhile celebration.

Asparagus with Prosciutto, Pecorino, and Poached Eggs

Epicurious | May 2007

32 large asparagus spears (about 3 pounds), trimmed and peeled
8 tablespoons extra-virgin olive oil
8 large eggs
4 teaspoons sea salt
2 teaspoons freshly ground black pepper
8 teaspoons freshly squeezed lemon juice (from 1 medium lemon)
8 thin slices proscuitto (about 4 ounces total)
3 ounces Pecorino or parmesan cheese, finely grated
2 tablespoons fresh flat-leaf parsley, finely chopped

Special equipment: nonstick muffin pan with 12 (1/3-cup) cups

Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Preheat grill to moderate heat.

Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill, in batches if necessary, until lightly charred, 8 to 10 minutes. Keep warm.

Arrange oven rack in middle position and preheat oven to 400°F. Lightly oil muffin pan.

Crack one egg into each muffin cup (there will be 4 empty cups). Place muffin pan in large roasting pan and add enough hot water to reach halfway up the sides of muffin pan. Bake until eggs are set but yolks are still runny, about 7 to 8 minutes.

While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate.

Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino

and parsley.

Cook's note: If you prefer, the asparagus can be baked instead of grilled. Skip the boiling step. Drizzle the raw asparagus with oil and bake it at 450°F on a large rimmed baking sheet until tender, about 10 minutes.

Asparagus with Hazelnut Vinaigrette

Serves 6
For Vinaigrette
1 large shallot, minced
2 tablespoons Sherry vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1/4 cup hazelnuts, toasted, skinned and chopped

1 hard-cooked large egg
2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

Make vinaigrette:
In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.

Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.

Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.

Roasted Asparagus with Goat Cheese and Bacon

Serves 6; double or triple the recipe if serving for a crowd.
6 bacon slices

2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel 

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.

Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.) 

Mint Sauce for Asparagus

double this for 4-6 people

1/2 cup loosely packed fresh mint leaves
1 garlic clove, smashed and peeled
2 tablespoons fat-free chicken broth
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

1/8 teaspoon black pepper 

Posted toWikimedia Commons by Nlitement

Leftover Herbs? Try pesto.

Parsley, mint, basil and cilantro.

Frozen green grapes-sometimes easy is best! Freeze individually on a baking sheet. Great for kids old enough to eat grapes. Also makes for delicious edible "ice cubes"!

Green smoothie-- Pineapple-Basil Frosty

One 20-oz can crushed pineapple or one 12-16 oz bag frozen (plus 1/2 cup extra juice)
10 mint leaves or fresh basil leaves

Add 10 baby spinach leaves to intensify green color, if preferred2 cups ice (or 1 cup ice + 1/2 cup water if using frozen pineapple)
Blend at high speed until smooth.

Gingerbread  

Want to make the world's tastiest gluten-free gingerbread cake? Pretty much like this recipe but with with two Aldi baking mixes to get a higher protein content for the right quick bread texture. Used coconut oil instead of the vegetable oil. Oh, and I made ginger beer then used the pureed ginger and orange instead of the dried ginger and water. Hmm, I also used half cardamom and half cinnamon! See why it's hard for me when people ask for a recipe?