Chocolate Chip Cookies with Sea Salt, no Nuts

Chocolate chip cookies are comfort food.  Whether you are having a good day or not, they make any day better.  Over the course of my life I think I have made at least ten different recipe versions of chocolate chip cookies.  With each recipe I am convinced that I have found the best one.  Then I come across another recipe, reluctantly try it, and then to my amazement the new recipe becomes my absolute favorite.  The chocolate chip cookie recipes I have made ranged from melting the butter to not melting the butter, from using light brown sugar to dark brown sugar and variations in between, to chilling to not chilling the dough, to adding to leaving out nuts, to using milk chocolate to using dark chocolate, to adding oatmeal or not, to using two eggs to using an egg and one yolk.  Okay, you get the picture.

Now after years of making chocolate chip cookies, I am absolutely convinced that Jacques Torres' chocolate chip cookie recipe really is the best chocolate chip cookie recipe, ever.  It is a phenomenal cookie and hard to believe a cookie this delicious and this beautiful can come out of a home kitchen.  Your family and friends will think you have spent a fortune for them at a bakery.

There are a few things that make this recipe different.  The first is the use of both bread and cake flours. These flours change both the texture and taste of the cookie. Bread flour has a higher protein content and cake flour has a lower gluten content.  The combination of the two brings the best of both baking worlds into one cookie.  All of the dry ingredients are sifted together and then set aside while you mix the other ingredients.  Remember, measure first then sift.

The difference between measuring granulated white sugar and brown sugar is that brown sugar needs to be packed down into the measuring cups.

I like to cut up each stick of butter into about six pieces before adding to the mixing bowl.  It seems to make the creaming process a little easier.  Both sugars and the butter are added to the bowl and mixed with a paddle attachment.

The butters and sugar are mixed until light and fluffy.  This can take up to five minutes. Once the butter and sugars are mixed you add the eggs and vanilla.  The eggs are added one at a time.  After the eggs are incorporated, you add the vanilla extract.  I love the Nielsen-Massey Vanilla and think it is the best vanilla on the market.

After the dough is mixed you add in the dry ingredients and mix slowly for 15-30 seconds or until the dry ingredients are just mixed in.  Then it is time to add the chocolate chips. In Jacques Torres' recipe he calls for the use of a block of bittersweet chocolate that has been chopped.  In case you don't have high quality bittersweet chocolate available to you, I have found that using the Ghiradelli 60% cocoa chocolate chips work perfectly in this recipe. You can use milk chocolate chips for this recipe, but then you would omit the use of the sea salt.

This is one of those chocolate chip cookies where you have to chill the dough for at least 24 hours.  This means some planning ahead is necessary, but just know they are worth the wait.  The dough is covered with plastic wrap. Make sure you press the plastic wrap directly on top of the dough.  This will ensure that the dough does not dry out.

For uniformity of the cookies, I always use an ice cream scoop. To get the golf ball size rounds of dough, I use a 1 3/4 inch ice cream scoop.  Williams-Sonoma has a great selection of ice cream scoops with the ones made my Piazza perfect for making cookies as well as for scooping ice cream.

The second thing that separates these cookies from all others is the use of sea salt.  Yes, the finishing touch on this cookie is a light sprinkle of sea salt.  It is added before you put them in the oven. I very lightly press down on the mound of dough, just enough to take the top round down slightly before sprinkling the sea salt. The combination of the dark chocolate and sea salt in this cookie takes it over the top in taste.

The cookies are baked on a parchment paper lined cookie sheet for 18-20 minutes in the upper third of the oven.  If you bake the cookies in the center of your oven, your cooking time might only be 16 minutes, so I suggest you check the cookies as you bake them.  Not all ovens and not all cookie sheets are created equal, leading to some unintended outcomes.  The cookies are done when they are lightly browned but still looking soft.

Cookies are removed from the hot baking pan and placed on a rack to cool.  Cookies left on a hot baking pan continue to bake even if they are not in the oven. When the cookies have cooled place them on a platter to serve or store in a covered container.

Recipe
Chocolate Chip Cookies with Sea Salt, no Nuts, the Jacques Torres version (a mere suggestion of a change, it is not worth tinkering with perfection)

Ingredients
2 cups with 2 Tablespoons removed of Cake Flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
1 1/4 cups (or 2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed 
1 cup plus 2 Tablespoons sugar (8 ounces)
2 large eggs, room temperature
2 teaspoons of vanilla extract
1 1/4 pounds (or two packages) of Ghiradelli bittersweet chocolate (at least 60% cocoa) 
Sea salt for topping the unbaked cookies

Directions
1. Take butter out the night before.
2. Sift together the flours, baking soda, baking powder, and salt and set aside.
3. Using a mixer with a paddle attachment, cream butter and sugars until very light, about 5 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla.
6. Reducing speed to low, add dry ingredients and mix until just combined 15-30 seconds.  Do not over mix.
7. Drop in chocolate chips and mix until incorporated throughout.
8. Cover dough with plastic wrap, pressing the plastic wrap against the dough, and refrigerate for 24 hours. (Dough can be used for up to 72 hours of refrigeration.)
9. Preheat oven to 350 degrees.
10. Line cookie sheets with parchment paper.
11. Using a 1 3/4 inch ice cream scoop or scoop mounds of dough the size of golf balls and place onto prepared baking sheet. 
12.  Press dough down oh so lightly, just to flatten the top.
13. Sprinkle lightly with sea salt.
14. Bake in upper top third of oven for 16-18 minutes, or until they are lightly golden but still soft.
15. Transfer to wire rack to let cool.

For a still unknown reason I never went to kindergarten, so the experience of having a milk and cookie snack is not part of my school life memories.  My first memory of eating chocolate chip cookies were tasting a warm Nestle Tollhouse cookie fresh out of the oven.  It seems way back in the 60's the only chocolate chip cookie recipe made in kitchens across the country was the Tollhouse recipe made with margarine and not butter.  Well at least in the kitchen I grew up in margarine was substituted for butter. But as a kid pretty much any warm cookie coming out of the oven was going to taste delicious unless of course they were burnt. Yes there were quite a few burnt cookies made in my house.  Looking back I attribute this to thin cookie sheets and a non-calibrated oven.  

The evolution of the chocolate chip cookie and the proliferation of chocolate chip cookie recipes has made choosing the best one all the more challenging.  Like everything, we all have a personal favorite.  For me, the chocolate chip cookie recipe developed by Jacques Torres takes ordinary ingredients and turns them into a most heavenly cookie, certainly good enough to be food for the Gods and oh, let's not forget the angels.  Oh how I wish these were the cookies from my childhood.

  

Margarita, Hill Country Style with a Twist

I think spending five days in Tucson last week has me obsessing about tequila and margaritas.  Not a bad thing really. So the first time I actually drank tequila was at Landry's restaurant in Chicago having dinner with friends. That is, if you call 'licking salt from your hand and then immediately devouring the shot' drinking tequila.  After my first exposure to tequila, I couldn't help but wonder how this way of drinking of tequila wasn't very different from the consumption of bad tasting medicine.  For some reason that first experience didn't exactly send me running to the store to buy tequila. It wasn't until I was in San Antonio and someone brought me one of those frozen margaritas they serve during the cocktail hour that I had my second experience drinking tequila. Being presented with a frozen margarita was a really kind and thoughtful welcoming gesture, but after looking at the concoction served in a plastic glass, I thought 'pretty sure what is in here is not really good tequila'.  Then I looked at what the person who brought me the frozen margarita was drinking.  The beer in his hand was all I needed to confirm my suspicions.

I began to think I was destined to not acquire an appreciation of good tequila or a good margarita until one night having dinner at restaurant, Bien Trucha, in Geneva, Illinois, with friends.  From the margarita to the flight of sipping tequilas, I learned what a great margarita and great tequila tasted like. The third time, as they say, was definitely the charm.

While I am not an expert in tequilas by any means, I seriously do think in a blind taste test I could tell the difference between the first tequila shot I drank, the tequila in my first frozen margarita and the tequila I had at Bien Trucha.  (As an aside, for those you who live within 100 miles of this restaurant, you need to go there for the food and the drinks.  It is an amazing little, and I mean little, gem of a restaurant. Lines form for lunch and dinner at this place, it is that kind of good. And if your tequila drinking experiences were like my first two, well this place could be a turning point for you too!)

Often when I want to learn more about something I either look to read a book about it or just try to seek out information through an internet search.  Seems there are quite a few internet sites rating, describing, discussing and debating the merits of the wide variety of tequilas on the market. Yes, I know the internet is filled with all sorts of misinformation, but I actually found a most interesting site: The Tequila Connection.  The writers of this site claim they evaluate tequila 'on the aroma, initial taste, body, flavor and smoothness...trying not to focus on price or presentation as you don't taste the bottle and prices vary considerably'.  They also have a disclaimer of sorts which leads you to believe they do not seem to take themselves too seriously.  And in spite of their rating information they pretty much say you need to decide for yourself what your taste preferences are.  Whoever the people behind this site are, I think I like them.

As much as I enjoy tequila all on its own, not everyone does. So the margarita may be the most fun way to serve and enjoy tequila.  There are so many margarita recipes written in books devoted to only margarita recipes, there doesn't seem to be enough time to make them all.  Well, maybe there is. In doing some research, it seems the classic margarita has at least three ingredients:  tequila, freshly squeezed lime juice and some type of orange liquor.  One of the least expensive orange liquors is Triple Sec while the more popular and most pricey of the orange liquors are Cointreau and Grand Marnier. Some say these two orange liquors are interchangeable in a margarita, that the one you choose is all a matter of taste.  Others claim the Cointreau doesn't detract from the flavor of the tequila and should be the orange liquor used when making margaritas. Again, like the 'guys behind The Tequila Connection website, ratings are only ratings, what matters is how it tastes to you. My personal preference is using Cointreau in margaritas.  Not sure why, it just is.

Rebecca Rather's original Hill Country margarita recipe called the use of guanabana nectar.  Even though I had made this recipe with agave nectar, I thought I would try to find some guanabana nectar while I was in Tucson last week.  But amazingly, no one in Tucson had ever heard of guanabana nectar. I was actually proud of myself for managing not to drag my friend to every grocery store in Tucson on my quest to acquire some guanabana nectar. I can get a little obsessed at times with wanting to experience a recipe as written, but seriously, the agave nectar is absolutely perfect in this margarita.  If guanabana nectar never passes my lips, I don't think I will be deprived.

Fresh limes and lemons make a difference in a margarita.  The combination of these two citruses are incredible. You might be lulled into buying a bottle of margarita mix, but if you never use fresh fruits you might never know what you are missing.

Seems the choices of drinking margaritas are 'with or without salt' and 'on the rocks or straight up'. I am a 'with salt and on the rocks' margarita girl.  Wetting the rim of a glass with a lime or water will enable the salt to stick perfectly to the glass.  Remember you need a coarse salt for margaritas.  The margarita salt from Williams-Sonoma is one of my favorites, but Jose Cuervo sells margarita salt too.

These margaritas are great all on their own but they go perfectly with the guacamole recipe shared with you a few weeks ago.  I don't know about you, but when drinking tequila I seem to need the balance of having a little bit of food in my stomach.  It's all about trying to maintain balance (literally and figuratively) as well as some sanity when drinking tequila.  I don't know about you, but I want to remember what I did and said after consuming a couple of margaritas.  Chips and guacamole or chips and salsa or chips, guacamole and salsa all go perfectly with margaritas.

Recipe
Margarita, Hill Country Style with a Twist (slightly adapted version of Rebecca Rather's Hill Country Guanabana Margaritas)

Yield:  Makes 2 servings.

Ingredients
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
3/4 cups Silver Tequila
3 Tablespoons of Cointreau
1 Tablespoon confectionary sugar
1/4 cup agave nectar
1 cup crushed ice
Coarse salt, for coating the rid of the glasses
Lime wedges
More ice

Directions
1. Mix lime juice, lemon juice, tequila, Cointreau, confectionary sugar, and agave nectar in a large cocktail shaker.
2. Add one cup of crushed ice and shake until cold.
3. Pour coarse sugar on a plate, rub glasses with lime edge and then dip glass in sugar.
4. Fill glasses with ice.
5. Using a cocktail strainer, pour drinks into glasses.

I have been known to be a little gullible, okay maybe more than a little.  But anyone who tries to convince me a bottled margarita mix is better than mixing fresh ingredients will not even sway the oh-so gullible me.  Maybe it is because the bottled mixes remind me of the not so pleasant frozen margarita drinking experience I had in San Antonio years back.

Okay here I go again, making some of you ask yourself 'Who in the heck is this blogger?, Didn't she say more than once here taste is all a matter of preference?, Why I am reading this blog anyway?'  The answers are:  just a simple girl who likes nice things; yes I did say that; and well, I can't answer that last one.  So unless you are completely taken aback by what I just wrote, I really do hope you make this margarita recipe and then decide for yourself if it is any good.  For those of you who have been making margaritas with a bottled mix, I hope this recipe convinces you to shift from convenience to authenticity when making yourself and your friends margaritas.  Who knows, this could be your signature drink this summer. But then again why wait for warm weather, this is a four season margarita.

Chocolate Covered Oreos, Sea Salted

As much as I love making cookies from scratch, I must admit that there is one store bought cookie that has been a childhood favorite of mine. The cookie first made by Nabisco in 1912 has gone through a series of iterations over the last hundred years, but it has been the classic original that calls out to me when I allow myself to walk down the cookie aisle in the grocery store.  I can usually bypass this aisle and show restraint in buying them, unless I am past the point of starvation when I am shopping for groceries.

Eaten all on its own or dunked in milk, I never thought the Oreo cookie could be made any better.  But then the double stuff version came out and I again thought this cookie could not possibly get any better.  Until the day I dipped the double stuff Oreos in Ghiradelli chocolate and sprinkled the tops of them with sea salt.  Not only did it get better, it felt downright sinful to eat something so decadent.

When I first started making them it was simply the double stuff Oreos dipped in chocolate.  About a year ago, as I was looking through one of the hundreds of cooking magazines that I have, I must have read that sea salt further enhances the taste of chocolate. So I decided one day to try it.  That first taste of a sea salted topped chocolate covered Oreo validated made me glad I wasn't just browsing but actually reading the magazine. After that little experiment, there was no reverting back to the 'first generation' chocolate covered Oreo recipe (and yes, the use of the word recipe would be a stretch here).

Yes, I know this posting seems out of sync with the way saltedsugaredspiced is evolving and might even be viewed as taking a few steps back. So as you are reading this post some of you might be saying 'okay come on now, a recipe for chocolate covered Oreos, really?, what kind of food blog is this?'.  The simple answer to that question would be 'unpredictable'.  For someone who is characteristically somewhat predictable, I get an adrenaline rush when I move the predictable pendulum in the opposite direction every so often.

If you have never eaten a chocolate covered double stuff Oreo with or without a sprinkling of sea salt, let me just say that you are missing out on an intense chocolate cookie eating experience.  The combination of the cookie, chocolate and salt is in a word 'lethal'.  Visually these cookies are so beautiful they seem to just beg to be eaten.  Kids love them, adults love them.

At the hoildays I buy as many Ghiradelli double chocolate and white chocolate candy making and dipping bars at Sam's Club as I think I will use over the course of six months.  If I underbuy or over use, I have to resort to ordering them online on Amazon if I run out.  This chocolate melts and coats both cookies and strawberries perfectly.

It is important to chop the chocolate into consistent, semi-finely chopped chards before setting it in a bowl over hot simmering water.  If your chocolate has too many large chunks it will take longer for the chocolate to melt and you risk bringing the chocolate to too high of a temperature, resulting in ruined chocolate.

Let the hot steaming water melt the chocolate for at least 10 minutes before you stir.  I have found the less you stir the chocolate, the more it retains its shine when it sets up on the cookie.

Once the chocolate is melted remove the bowl from the pan and place on towel or pot holder.  It will be very hot, so its best you use your thickest pot holders or towels to remove the bowl of melted chocolate from the pan of steaming hot water.  This was a lesson I almost had to learn hard way.  I prefer dipping the cookies away from the pan of hot simmering water for many reasons.  One of the most significant reason is I don't want the chocolate to continue to get heated to too high of a temperature as the amount of chocolate is reduced from the dipping process.

To coat the cookie in chocolate, I simply place an Oreo in the chocolate, submerging it by pressing down with a fork and then lifting it up out of the chocolate.  You want to make sure the entire cookie is coated in chocolate. I then gently tap the fork on the side of the bowl a few times to release some of the melted chocolate before placing the chocolate dipped cookie on a parchment lined cookie sheet.

Don't worry about any bubbles that may appear on the top of your chocolate coated cookie, as you will be adding more chocolate to the tops of your cookies later.  Using parchment paper on the cookie sheet adds to the ease of removing the cookie.  It also makes clean up so much easier.

After all of the cookies are dipped once, I take a teaspoon and top each cookie with some additional chocolate.  It gives some height and texture to the finished cookie.  Because the chocolate will set up somewhat quickly, I wait until I have added chocolate to about 10 cookies and then lightly sprinkle the sea salt on the tops of the cookies, crushing the sea salt with your fingers as you sprinkle.  It is important that the sea salt doesn't melt into the chocolate, but only adheres to the chocolate.

Let the chocolate completely set before removing from the parchment paper.  I sometimes escalate the drying process by placing the cookie sheet out on the table in the back vestibule where it is a little cooler.  Other times I just let them set on their own in the house.

The two and a half pound of Ghiradelli double chocolate candy making and dipping bar perfectly coats two packages of double stuff Oreos.  You should have a little bit left.

This time when I made the Oreos I only had three broken cookies between the two packages.  Sometimes I break them up a little more, put them in the leftover chocolate and then take out to let dry on parchment paper.  The chocolate covered broken bits of cookies make a great topping for ice cream.

Packaged in a box, tin or cellophane bag, they make a wonderful gift.  Served on a tray for dessert, with or without wine or some port, makes for a memorable ending to a dinner or cocktail party.  Be certain to have a few cookies wrapped in cellophane bags for your guests to take home.  I promise you these cookies are so good, they will hide them from their children and their partners.

Recipe
Chocolate Covered Oreos, Sea Salted

Ingredients
2 packages of double-stuffed Oreos
1  2.5 lb. Ghiradelli double chocolate candy making and dipping bar
Maldon Sea Salt

Directions
1.  Line two 15 x 18 cookie sheets with parchment paper and set aside.
2.  Chop chocolate and place in bowl over simmering water until melted.
3.  Using a fork, dip the Oreo into the melted chocolate.  Lightly tap the fork holding the cookie on the side of the bowl to release some of the chocolate.  Place cookie on a parchment paper lined cookie sheet.
4.  After all of the cookies have been dipped once, top each cookie with some additional chocolate using a teaspoon (10 cookies at a time).
5.  After each set of ten cookies is topped with additional chocolate, lightly sprinkle each cookie with sea salt. Note: Crush the salt with your fingers as you sprinkle the salt.
6.  Let cookies set completely.  
7.  Remove cookies from parchment paper and package in a tin, box or arrange on a platter.

Thankfully I am able to escape the winter weather for a few days.  So this will be my only blog posting this week as I fly clear across the country to Tucson for some sun, much needed relaxation and to spend some time with a very good friend.  I have put together a box of these chocolate covered, sea salted Oreos to bring as one of my hostess gifts.  As much as I loved how the photos here captured the beauty of the chocolate, I waited to post this blog as I made my way to Arizona so I didn't spoil the surprise of an unexpected gift.

In addition to returning home energized after a few days of escaping from the cold winter weather and from hikes on trails with views of the mountains, my plan will be to return with a great recipe for a margarita.  The friend I am visiting was the person who introduced me to the deliciousness of a martini.  A few years ago while having lunch at the Prado restaurant in Balboa Park in San Diego, she had convinced me to try a French martini.  It was seriously the best French martini I had ever tasted.  But just to be certain I had to order a second one. And yes, the second one confirmed my assessment of the first one.
With some degree of certainty, there are probably a few margaritas to be consumed while visiting the southwest.  And of course, in order to find a great margarita recipe I suppose I will have to taste a few of them, just to be certain the recipe will be good enough to share.

Creamy Shrimp Crostini

I still pinch myself every time I go into the grocery store, a farmer's market or roadside market at the accessibility of fresh seafood here on the east coast. Having grown up in the midwest I recall only one or two seafood markets within a 20 mile driving distance.  Farmer's markets did not carry fresh oysters, live mussels or fresh lobsters.  And while the grocery stores and Whole Foods carried fish and seafood, there were more fresh, previously frozen choices than fresh choices.  Yes, I find that I am turning into a fresh fish and seafood snob of sorts.  But I suppose there are worse things I could become. 

After a long week at work and ending my day after 6 at night, I stopped in the grocery store and walked over to the seafood area to see what they had. When I saw that fresh shrimp was on sale for $7.99 a pound, I thought perfect, now I will make Shrimp Crostini over the weekend.

Why shrimp crostini?  Well because the shrimp on sale were the 18-21 pieces per pound size so I knew I wasn't going to make shrimp scampi as the size would be too small.  So along with the shrimp I picked up some fresh dill and a french baguette (the only two ingredients I knew I didn't have at the house).  

Now that I can readily find and buy fresh shrimp, I do not mind the extra step of cooking it for this or any other recipe calling for cooked shrimp. Over the years I have learned it is best to immediately place the cooked shrimp into an iced water bath to stop the cooking process.  The shrimp seems to come out so much more succulent this way versus putting the cooked shrimp in a colander and running it under cold water.  (Note: Frozen precooked shrimp that has been thawed works well in this recipe and saves you a step or two.)

I know I have shared my mayonnaise bias before but for the sake of redundancy please use Hellman's in this recipe.  On the west coast it is labeled as the Best Food mayonnaise.  Remember Miracle Whip is not mayonnaise.  The cream cheese should be room temperature so that it mixes well with the mayonnaise and dijon mustard.  I do take my cream cheese out the night before to ensure a perfect consistency.  And yes all Dijon mustards are not same.  I prefer the more flavorful, milder Maille Dijon mustard over the Grey Poupon for cooking or spreading on sandwiches.

It takes about three to four green onions to yield a half-cup of thinly sliced onions. I like cutting them on the diagonal as they make for a prettier presentation in food.

Fresh herbs are now available year round in the grocery stores.  You will need to finely chop the dill first before measuring the 1 1/2 Tablespoons.  Another redundant message here (hope most of you see redundancy as a good thing), but dried dill does not work as well in this recipe.

Before microplanes were available, I used to take a zester and/or peeler to remove the skin from the lemon and then try to get it to a grating consistency. Needless to say no matter how hard I tried, nothing compared to the grating quality of a microplane.  If you are looking to buy another cooking tool, the microplane is pretty versatile and can be used for grating hard cheeses and chocolate.

When you have the onions cut, lemon grated, dill minced and shrimp coarsely chopped, add to the cream cheese, mayonnaise and mustard mixture.  Once the mixture is stirred together, add a pinch or two of sea salt to taste and stir.

The denser the baguette, the better for making crostini.  To prepare the crostini you first cut the baguette into approximately half-inch slices.  Slicing on the diagonal makes for a beautiful presentation as well as making them easier to pick up to eat.

Lightly brush olive oil on one side of the baguette or lightly spray with oil olive.  Place slices on two cookie sheets and bake at 350 for 5 to 6 minutes or until very lightly browned and crisp.  Depending on your oven this could take slightly longer.  If you go beyond 4 minutes, set the timer in minute intervals.  You do not want to over crisp the crostini as it get another baking when the shrimp mixture is placed on top. The original Bon Appetit recipe called for broiling the sliced baguettes but I found I have more control over the coloring of the crostini if I just bake a high temperature.

Place a heaping tablespoon of the shrimp mixture on top of the baked baguettes.  Return to the oven and bake at 350 for 8 to 12 minutes or until the mixture is lightly browned and warmed through.  I know this is a range of minutes but where you place the cookie sheet in the oven (top, middle, bottom) affects the cooking time.

Remove from oven, place on a platter, top with a sprig of dill or parsley, and serve immediately.  With each bite you will taste the layers of flavors.  From the shrimp, to the dill, to the onion, to the lemon, to the detection of the sea salt, to the dijon mustard, to the crispness of the crostini, this is an appetizer you will want to make again and again.

Recipe
Creamy Shrimp Crostini (slight adaption of the Creamy Shrimp Crostini recipe printed in Bon Appetit in January 1998)

Ingredients
1 8 ounce package of room temperature cream cheese
1/2 cup Hellman's mayonnaise
2 Tablespoons of Dijon mustard (prefer Maille)
1/2 cup green onions sliced thinly on the diagonal (green and white parts) - about 3 to 4 green onions
1 1/2 Tablespoons of freshly minced dill
1 teaspoon of freshly grated lemon peel
1 pound of shrimp (cooked, peeled, deveined and coarsely chopped) 
pinch or two of sea salt

1 loaf of a french baguette, cut diagonally into approximately half-inch slices
Olive oil spray or olive oil

Directions
1.  Heat oven to 350 degrees (F).
2.  Lightly brush or spray one side of the sliced baguettes with olive oil.  Arrange on 2 baking sheets.  Bake until lightly toasted.  Approximately 5 to 6 minutes.  Remove from oven.  (You can cool these and store these in an airtight container if making them earlier in the day.)
3. You can use thawed frozen shrimp that is peeled and deveined or you can cook fresh shrimp.  If you have raw shrimp, bring the water to a boil. Add shrimp and cook for approximately 4-5 minutes.  Remove shrimp and immediately put in an ice bath to cool.  Once cool, peel, devein and coarsely chop.
4. Combine cream cheese, mayonnaise, and mustard in a medium to large bowl.  Using an electric mixer, beat until blended.
5. Mix in green onions, dill, lemon peel and chopped shrimp.  
6. Season with a pinch or two of sea salt.
7.  Spread a generous tablespoon of the shrimp mixter on top of each crostini.  Bake at 550 for approximately 8 to 12 minutes or until mixture begins to brown lightly.
8.  Top each crostini with snippets of dill or parsley (optional).

Note:  You can skip the baking process and serve the shrimp mixture cold on top of your prepared bread.

Tools Needed:  Measuring spoons, measuring cups, microplane, knife, baking sheets, bowls, parchment paper.

The availability of the fresh shrimp actually only served to justify a purchase I had made for myself earlier in the day.  I generally don't leave the office to get lunch but I was driving from one location to another and decided to take ten minutes to stop in one of my favorite little gift stores for the singular purpose of rewarding myself for surviving a very stressful week at work.  It took me less than a minute to see out of the corner of my eye a Mariposa platter, a silver textured birch inspired rectangular platter, sitting on the shelf.  Whether the purchase was impulsive or not, I knew that was platter had to be the reward I was giving myself.

It just happened to work out that the early evening purchase of fresh shrimp at the grocery store gave me reason to put the platter to use this weekend. Being able to serve food to guests on a silver platter, well, how fun is that?

Cooking and entertaining has become a form of therapy to help to reduce the feelings of stress of life, of work. Now if I only found exercising as therapeutic.  Maybe my next reward should be a purchase made at Lululemon.