A little visual summertime
I am so ready for some sunshine. I’m on the lookout for anything that looks like summertime
Spiced Chocolate Chip Cookies
Tonight I was in need of cookies. Desperate need of cookies. Not just any cookies, I needed chocolate chip cookies. But then I wanted something a little less ordinary too…
I rummaged through the pantry and pulled together what items I had on hand and found a collection I thought might be nice in chocolate chip cookies, that included pecans and coconut as well.
My package of chocolate chips was from Safeway’s O Organics line and had an interesting recipe on the back so I used that as a starting point. I used that as a starting point because, of course, I cannot follow directions from start to finish, I have to make it my own.
Here is the O Organics “Really Delicious Organic Chocolate Chip Oatmeal Cookies” Recipe as it is written on the back of the label:
1/2 lb butter
1 cup granulated sugar
1 cup packed golden brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
2 1/2 cups quick rolled oats
1 cup O Organics chocolate chips
1 cup raisins
3/4 cup coarsely chopped walnuts or pecans
Here’s what I used: 
1/2 lb butter
3/4 cup granulated sugar
3/4 cup packed golden brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cardamom
2 tsp powdered ginger
2 cups quick rolled oats
1 cup chocolate chips
1 cup coconut
1 cup coarsely chopped pecans
Obviously the changes were not drastic, but the cardamom really brightens up the flavor of the cookie.
The remaider of the directions follow standard cookie baking conventions.
Preheat oven to 375
cream butter with sugars on low speed until blended. Mix in eggs and vanilla. Slowly add powdered indgredients until incorporated. Add oats, coconut, chocolate chips and nuts. Drop by rounded tablespoons onto prepared baking sheet. Bake 10 minutes or until edges are golden brown.
Obviously my changes to the cookie recipe were not that drastic, but the c
ardamom really brightens up the flavor of the cookie and adds a bit of an exotic dimension.
Unfortunately, I think it needed salt and maybe a little extra something for crunch. Maybe next time I will crumble up some potato chips and add it to the batter.
Don’t think I’m kidding, that sounds yummy!
Fish Tacos at Aguas Verdes
On the south end of Seattle’s U-District sits a little lakeside cabin that houses the Agua Verde Cafe and Paddle Club. The cafe menu is short and simple: Mexican food made with fresh, healthy ingredients. Fresh house-made juices, such as the watermelon juice, taste like summer. Fish tacos are a house specialty with cabbage an avacado dressing, and your choice of bacalau, smoked salmon, mahi mahi, or catfish. I come back for the smoked salmon taco time after time and can’t get enough.
I’m not a fan of most of their salsas, I find them much too sweet. And the guacamole is merely a mash of onion and cilantro, what little avacado is in there lends no flavor. But the fish tacos have flavor enough on their own and any additional salsa would detract from this amazing balance of flavors.
Come for a day, come for an hour. Rent a kayak and explore Lake Union and Lake Washington, then follow up with drinks and dinner in the cafe. It’s a wonderful way to enjoy this beautiful city.
Agua Verde Cafe & Paddle Club
http://www.aguaverde.com/default.asp
1303 NE Boat Street, Seattle, WA 98105
(206) 545-8570
Consider the Rutabaga
Rutabaga, also known as swede, yellow turnip, or in Scotland, neeps, originated as a cross between cabbage and turnips. I thought about neeps and tatties for dinner tonight, but it’s a drizzly, gray Sunday afternoon and Mr. H is still recovering from pneumonia. I think this calls for a hearty beef and root vegetable stew.
Rutabaga has a very strong flavor that becomes even more pronounced the longer it cooks. It is important not to overcook or it may become bitter.
Beef and Root Vegetable Stew
1.5 lb beef sirloin, 1 inch cubes
4 good sized potatoes
1/2 rutabaga
4 parsnips
6 carrots
1/2 onion
Let the meat get a nice carmelization over medium high heat before lowering the heat. Chop all vegetables to 1 inch cubes and add to the pot. Once the veggies are almost fork tender, make a roux of bacon fat (or whatever floats your boat) and flour, add a bit of the broth from the beef and vegetables and stir till smooth and add to the stew (or you can just deglaze the pan with broth or red wine).
Sunset
The view from Mom’s new apartment: sunset over Puget Sound with the Kingston Ferry.
