Tomato Basil Soup w/ Grilled Cheese Fingers

The mere mention of comfort food usually evokes some deeply held nostalgic memories from our childhood or maybe even from emotional periods in our lives. These soul soothing foods may be different for each of us, however, there are some classic ones many of us seem to have in common. Although the reasons explaining our strong attachments to these beloved comfort foods varies amongst us. Yet, more often than not, from the first bite to the last bite we all experience the same sense of an 'everything feels right with the world' euphoria. In other words, comfort food bring us moments of solace and indescribable joy. The stronger the emotional connection, the more satisfying and fulfilling the food. For many of us, a bowl of creamy tomato soup and a grilled cheese sandwich has the power to turn a not so good day into a good day or a good day into a great day. 

With no disrespect to the throngs of you who are chicken soup for the soul aficionados, it's all about tomato soup for the soul for me. Almost any tomato soup works, but this Tomato Basil Soup seems to have an illusive magical elixir. Maybe it's the fire-roasted tomatoes or the garlic and shallots or the fire-roasted tomatoes or the addition of whipping cream. Or maybe it's not one of these things, but all of them.

Comfort food can be ones having a long slow cooking time. Like a bolognese. Or they can be made in less than thirty minutes. And some days, having our favorite comfort food sooner rather than later is a good thing. 

If you are going to indulge yourself in a bowl of homemade Tomato Basil Soup, how can you not pair it with a grilled cheese sandwich. Or better yet, grilled cheese fingers that can be dipped in the soup, soaking in all of the soup's deliciousness.

So let's talk about how incredibly simple, easy, and quick making the Tomato Basil Soup and Grilled Cheese Fingers really is. The road to experiencing comfort joy here has no obstacles or speed bumps.

After sautéing some minced garlic and shallots in a medium to large sized dutch oven, you add four cans of diced fire-roasted tomatoes, two cups of (store bought or homemade) chicken broth, kosher salt, and black pepper. After that comes to a low boil over medium heat, you add in some whipping cream. Process in a food processor (or use a handheld immersion blender if you have one), leaving the mixture a tiny bit of texture, and then add in eight to ten leaves of fresh basil. And that's all there is to it!

There are grilled cheese sandwiches and then there are grilled cheese sandwiches. Whatever cheese or cheeses you are attached to in your sandwiches, I would encourage you to give the Havarti and White Cheddar combination a try. And instead of using butter on the outside and inside of your white sandwich bread use mayonnaise on your bread. Yes, mayonnaise! Thin slices of cheese sandwiched between bread slathered in mayonnaise and grilled on a hot cast iron pan takes your grilled sandwiches (or in this case fingers) from ordinary to extraordinary. You can cut your grilled cheese sandwiches into halves, on the diagonal, or in squares, but cutting them into fingers makes them perfect for dipping. If you are not into dipping your grilled cheese into your soup, these fingers are irresistibly 'eating with your fingers' cute. Note: Having made these grilled cheese fingers using the havarti and white cheddar combination and havarti only, I am now officially a havarti only grilled cheese lover. In the event that neither of cheeses speak to you, use whatever your comfort cheese might be (yes, even American). However, use mayonnaise instead of butter. Seriously, only mayo.

Depending on what source you read, the word 'comfort food' didn't get an entry into the dictionary until 1977 when both the Oxford English Dictionary and Merriam-Webster's Collegiate Dictionary added it. Defined as "food that comforts or affords solace" and "food prepared in a traditional style having a usually nostalgic or sentimental appeal', the word may have been formally sanctioned in the twenty-first century, but more than likely the concept of indulging our need or desire for comfort food may have existed for centuries. So whether it's a period of uncertainty, a temporary personal crisis, a stressful event, or simply the need to have day filled joy, almost nothing satisfies us more than our most beloved comfort foods. 

For those of you who are Tomato Basil Soup w/ Grilled Cheese Fingers comfort food kindred spirits, today is your lucky day. After a quick trip to the grocery store, you are only thirty minutes away from getting to your happy place. As an added bonus, the recipes for this scrumptious, textured soup and right amount of ooey-gooey goodness grilled cheese may be your most flavorful, gratifying, and pleasurable ones. So if by chance life has thrown you a curve or you just want to take a trip down memory lane, go ahead, indulge yourself. You deserve it!

Recipe
Tomato Basil Soup w/ Grilled Cheese Fingers
Serves 6-8

Ingredients
Soup
1 Tablespoon extra-virgin olive oil
3-4 garlic cloves, minced
1 large shallot, minced
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes with Garlic
2 cans (14.5 ounce size) Diced Fire Roasted Tomatoes 
2 cups Chicken Broth (store bought or homemade)
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon black pepper
1 cup heavy whipping cream
8-10 basil leaves, plus more for serving

Grilled Cheese Fingers
1/2 cup good quality mayonnaise (like Hellman's or Duke's)
8 thin slices of dense white bread
8 thin slices Havarti Cheese (or use only Havarti instead of Havarti and White Cheddar - if you do, you will need 8 slices of Havarti only or two slices per sandwich)
4 thin slices White Cheddar Cheese

Directions
Soup
1. In a large Dutch oven, heat the olive oil over medium heat. When hot, add the garlic and shallot and sauté until they begin to soften and are slightly translucent (approximately 4-5 minutes).
2. Add in the tomatoes and chicken broth. Over medium heat bring the mixture to a gentle boil.
3. Whisk in kosher salt, black pepper, and cream until the mixture looks homogenous. Remove from heat.
4. Transfer mixture to a food processor, processing until semi-smooth (you want some pieces of the tomato to remain). Alternately use an immersion blender to puree the soup.
5. Return the soup to the pan, add in the 8-10 basil leaves, and reheat over low heat to simmer. While the soup is simmering, make the grilled cheese fingers.

Grilled Cheese Fingers
1. Spread a sheet of waxed paper over a cutting board.
2. Thinly spread mayonnaise on both sides of each bread slice. Yes, both sides.
3. Layer the cheese as follows on a slice of the bread: Havarti, White Cheddar, Havarti.
4. Top the cheese with another slice of the bread to create a sandwich.
5. Heat a large cast iron pan over medium-high heat. Place the sandwiches on the hot pan, pressing down very lightly to ensure the bottom turns golden brown. After 3-4 minutes (when the bottom is beautifully browned), flip the sandwiches and grill until the bottom turns golden brown (approximately 3-4 minutes). Again pressing down slightly to help melt the cheese. 
6. Remove grilled cheese sandwiches and cut into thirds to create fingers.
7. Ladle the soup into bowls, top with some additional basil leaves and a drizzle of extra-virgin olive oil. Serve with the Grilled Cheese Fingers.

Notes: (1) If for some reason you can't find Diced Fire Roasted Tomatoes with Garlic, use Diced Fire Roasted Tomatoes without Garlic and increase the amount of garlic by one clove (or two if you like more than a subtle taste of garlic in your tomato basil soup.  (2) For the best grilled cheese sandwich, use a good quality thin sliced, slightly dense white bread. While there are many commercial brands of white breads having these characteristics, the bakery section of your grocery store is another place to look.

Chocolate Chip S'mores Cookies (aka Mackle'smores)

And just like that summer is almost, but not yet quite over. There is still time to sit out at a pool (that is, if you are lucky enough to have access to one), still time to have outdoor barbecues (even though you will be joined by the bees), more than enough time to run in sleeveless tanks (thank you Jesus), and still time to take one of those end of summer, almost crowd-free vacations (Westward Ho we go). And between now and the end of month, I will be doing all of those things along with making another batch of these Chocolate Chip S'mores Cookies (aka Mackle'smores). If there was ever a cookie to have all of the ooey-gooey, messy, marshmallowy, chocolatey, deliciousness of a s'more without having to start a fire, this would be THE one! I predict after taking a bite of these cookies you will not miss all of the work of starting a fire. Although you might miss some of an outdoor fire's ambiance. However, given the choice between ambiance and an incredibly delicious, somewhat addictive cookie, I will take the cookie every time.

Everything about these Chocolate Chip S'mores Cookies (aka Mackle'smores) is a bit unexpected. And to some extent, surprising. Your eyes tell you it looks like a chocolate chip cookie, but your taste buds will tell you your eyes have deceived you. Yes there is chopped chocolate in the cookie, but there are also miniature marshmallows. And the surprises don't stop there. From the hint of cinnamon flavor in the cookie, to the graham cracker bottom, to the melted puddle of dark chocolate on top, this may the s'more you have been waiting for all summer! Maybe your whole life.

If you have never had a version of s'mores like these before, you are in for the absolutely BEST treat! They are definitely something I put in the 'worth the wait' category.

A recipe for a cookie called a Mackle'smore and sold in a bakery in Seattle was recently shared on the Cooking Channel. While this recipe might look similar to that one, but there are several differences between the two. Instead of using only light brown sugar, this one uses a combination of light and dark brown sugars; uses both baking powder and baking soda; the amount of vanilla is increased to 1 1/2 teaspoons; flaky sea salt is sprinkled on top; the amount of chopped chocolate is almost doubled; both a piece of dark chocolate and a marshmallow slice is added to the top; the cookie dough shaped into balls chills in the refrigerator for at least 4 hours or overnight before baking; the baking temperature is 375 degrees (F) instead of 400 degrees (F); and lastly, the cookies were topped with a Ghiradelli instead of a Hershey Bar. Using a Ghiradelli chocolate bar on top of these s'mores was a game changer. 

Having been a loyal fan of Tara's Chocolate Chip Cookies for a while now, it has been a long time since I have made a chocolate chip cookie dough using room temperature versus melted butter. But taking out the standing mixer to create the dough was worth the effort. After the dough comes together, the chopped dark chocolate and mini marshmallows are folded in to the batter using a spatula. If you beat them in using your mixer you will break up some of the mini-marshmallows (one of the lesson learned in the making of these cookies) and you will affect the texture and s'mores eating experience.

The second lesson learned came when I baked the cookies. Thinking I could fit a dozen cookies on the baking sheet turned out not to the best idea as they spread a bit in the oven. So if perfect looking cookies are your thing, make only nine cookies at a time. Although having less cookies on the baking pan also makes putting the piece of chocolate and (if using) marshmallow slice on top before returning the pan to oven to finish baking so much easier.

The third lesson came when I added a thin slice of a large marshmallow on top of each cookie. I may or may not continue to do this going forward. I loved the look of the melted marshmallow and chocolate on top of the cookie, but it made packaging and storing the cookies messy. Maybe I would just top with one miniature marshmallow rather than a marshmallow slice. Or maybe if I was serving them to a crowd on the day I made them I would still go with my Plan A. In other words, you have options.

The total baking time for the Chocolate Chip S'mores Cookies ranges from 13-14 minutes. However, the cookies temporarily come out of the oven at the 10 minute mark. Working quickly, they are topped with the piece of chocolate (pressed in the center) and marshmallow (lightly pressed in), before going back into the oven for another three or four minutes of baking.

Serve these cookies warm or at room temperature. But when eaten warm they are better than eating a s'more made over a roaring fire. Seriously. 

Each time I make a new cookie recipe, the cookie bar gets higher and higher. Which makes me wonder if there are new drop the mic, insanely delicious cookies left in my future. While I am not ruling out the possibility of discovering and sharing more new cookie recipes with you, these Chocolate Chip S'mores Cookies (aka Mackle'smores) have definitely given me a moment of pause.

If you want to savor and/or prolong all the feels of summer, make these cookies. They would make for a great dessert at weekend gathering or as a perfect end to an afternoon of watching fall sports on television. Although honestly, you really shouldn't need a reason to make them.

Recipe
Chocolate Chip S'mores Cookies (aka Mackle'smores) Inspired by a recipe shared on the Cooking Channel
Makes 24-26 cookies

Ingredient
2 3/4 cups (358 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks), room temperature
3/4 cup (150 g) light brown sugar, firmly packed
1/4 cup (50 g) dark brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla
7 ounces (200 g) dark chocolate, coarsely chopped
1 generous cup (80 g) miniature marshmallows (plus more for the top)
26 store-bought graham cracker halves (see note below)
7 ounces dark chocolate squares, cut in half (see note below) or a dark chocolate candy bar cut into pieces
Flaky Sea Salt

Directions
1. Whisk together the flour, baking soda, baking powder, kosher salt, and cinnamon. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and both brown sugars until light and creamy (approximately 3 minutes).
3. Add in the eggs one at a time, beating just until incorporated.
4. Mix in the vanilla.
5. Add in the dry ingredients, beating until well blended.
6. Using a spatula, fold in the chopped chocolate and miniature marshmallows.
7. Use an ice cream scoop yielding golf ball sized balls to form dough balls. Place on a cookie sheet lined in parchment paper. Chill dough balls covered for at least 4 hours or overnight. Note: Keep the balls of dough chilled while you bake each batch.
8. Preheat oven to 375 degrees (F). Line baking sheets with parchment paper.
9. Place 9 graham cracker halves on the baking sheet. Top each graham cracker with a ball of the chilled dough. Lightly sprinkle with flaky sea salt.
10. Bake for 10 minutes. Remove from oven. Working quickly, press a piece of the chocolate square into the center of the cookie. Return to oven and continue baking for 3-4 minutes or until cookies are golden brown on the edges. Note: For more marshamallowy ooey-gooey goodness, also top the almost done cookies with another miniature marshmallow or a thin slice of a regular sized marshmallow. Omit the extra marshmallow slice on top for less messiness.
11. Remove from oven. Let cookies cool for at least 5 minutes on the baking pan before transferring to a cooling rack.
12. Serve the cookies warm or let come to room temperature. They are the BEST on the day they are made, but still really good the next day (if stored in a sealed container).

Notes: (1) I used HoneyMaid Graham Crackers for these cookies. I had considered recommending the use of another graham cracker brand, however, all of the graham cracker reviews I read gave the HoneyMaid Graham Crackers the highest marks for use in baking. (2) I used two bars of Ghiradelli Intense Dark Salted Caramel Cascade. Each bar yields 8 squares, which when cut in half will give you 16 pieces. You will have a few squares left over. Instead of the Salted Caramel Bars, use their Dark Chocolate bars. (3) I had baked 12 cookies at a time, however, recommend baking only 9 at a time for two reasons. It is easier to top each of the semi-baked cookies with the chocolate and/or extra-marshmallow (if using) and the cookies do spread a bit during the baking process.

Beef and Bean Chili

With the humidity levels finally dropping this past weekend, at long last we were able to turn off the air-conditioning and open up all the windows. Oh, how the return of fresh air and a cool breeze makes my heart happy. The moment an inkling of midwestern autumnal weather arrives, I can't help but be filled with the anticipation of seasonal foods, fall holidays, the return of caramel making, sitting by the fire, the scent of spiced candles, tapestry rich landscapes, and, of course, more comfortable running and hiking temperatures. Maybe even more importantly, especially to those around me, it brings the end of whining about the heat and humidity as well as those tomato-faced, dripping wet sweaty runs (definitely not my best look). Each and every one of these simple pleasures brought on by the shift in temperatures has me feeling not just giddy, but mood boosting energized.  As if that wasn't enough, cooler temperatures also means the return to making more comfort food meals. Ones perfect for the casual gatherings of family and/or friends. As well as ones creating incredibly intoxicating aromas in the kitchen. Like fruit crisps baking in the oven and a big pot of homemade chili simmering on the stove. Both of those are enough to make any good day, a great day. And if not great, then memorable.

If you have been searching the blog for a chili recipe, you would have found three of them: Beef Chili, Texas Style Chili, and Chipotle Turkey Chili, Each of them being different in their ingredients, taste, flavor, level of ease or difficulty, and stories. This time around I am not going to rank them or call out a personal favorite. Nor am I am going to steer you away from any of them or ever so subtly back peddle or insinuate they don't meet the standard of being better than 'good enough'. For a myriad of reasons I am fond of each and every one of them. However, in the spirit of 'the more the merrier' I need to share yet another one. I really, really do. Because this Beef and Bean Chili defies almost everything I believe about simple, super easy recipes (i.e., that they usually don't stack up). Although after one bite I rethought that long held belief. How good is this chili? Well it's so good I am convinced you will believe it was both an ingredient laden time consuming recipe as it is so intensely satisfyingly flavorful. In all honesty I wasn't prepared to be taken aback by how delicious it was. My fussyterian chili taste buds were blown away. Figuratively speaking that is.

Until recently, not even I knew how delicious finely sliced radishes are on a bowl of chili. If you haven't yet tried or added them to your chili fixins', you really should. But I am getting ahead of myself. I need to tell you more about this drop the mic, need to have a second helping kind of chili. 

With having technically less than six ingredients, it is almost unfathomable to think this chili or any chili for that matter could have such a mouthwatering delicious depth of flavor. This one defies the odds of a 6 ingredient or less dish potentially having a four star rating. If I told you the only seasonings needed are salt and pepper, you might be more than skeptical of this recipe. So where does the spicy, slightly smokey flavor come from? Would you believe me if I told you it comes a sautéed  finely chopped white onion, browned ground chuck and ground beef, a combination of some chunky tomatoes with mild chiles and some highly flavored beans (and all of their juices)? Well it's the scouts honor truth!

What if I told you this chili can be made and ready to eat in less than hour? Most who taste it will find it hard to believe it hadn't been simmering on the stove for hours. Can you tell I am smitten with this Beef and Bean Chili? 

While some recipes calling for onions don't always specify whether to use yellow, white, or sweet ones, this recipe does. White onions bring a sharper more pungent flavor to a dish and are a slightly more tender onion. And the first layer of flavor for this chili comes from a large onion, finely minced, and sautéed in vegetable oil. 

The second layer comes from two kinds of beef: ground beef (80% lean) and ground chuck. Compared to ground round and ground sirloin, these two types of beef are the juiciest, most flavorful. Between ground beef and ground chuck, the later is the fattiest. Which is what's responsible for adding flavor. Many prefer the flavor ground sirloin brings although it cooks up somewhat dry. However, when paired with ground chuck you can end up having the best of both beef worlds. So if you are a big fan of ground sirloin, use it instead of the more generic ground beef (80% lean). I will tell you the batch of chili made with ground beef (80% lean) and ground chuck was mouthwatering.

In addition to two cans of chunky tomatoes with green chiles, there are two kinds of beans used. Southwestern Beans come in a red chile sauce with mild jalapeño peppers. A mixture called Black Bean Fiesta have comes with a chipotle sauce along with some corn and peppers. Unlike many other recipes calling for beans in chili, you do not, let me repeat, do not drain any of these cans. It's where some of the magic is as the juices are what brings the moisture, heat, smokiness, and deep flavor to the chili. Other than some kosher salt and black pepper, that's everything that goes into Beef and Bean Chili. 

Growing up the only additions we had to chili were cooked macaroni noodles. To this day, I still do like Chili Mac. But having discovered how things like grated sharp cheddar cheese, thinly sliced radishes, sliced jalapeños, sliced green onions, and crema enhance the chili eating experience opened up a whole new world for me. 

I understand we all have our favorite, tried and true chili recipes. And heck, there are three other chili recipes on this blog. So why make this one you might be asking? Because it's 'get in my belly' irresistibly delicious, super easy to make, has no hard to find or expensive ingredients, and/or is intensely flavorful? Yes, yes, yes, yes, and yes! End of story. In all seriousness, this one, the simplest of all of the chili recipes, could actually become your new favorite. With the return of those anxiously awaiting cooler temperatures, doesn't big pot of chili, all the fixins', iced cold beer or margaritas, some cornbread, and a memorable gathering of family and/or great friends sound really, really good? What are you waiting for?

Recipe
Beef and Bean Chili (several adaptations to Joanna Gaines Family Chili recipe as shared in her cookbook 'Magnolia Table: A Collection of Recipes for Gathering')
Serves 7-10
Updated 10-31-20

Ingredients
1 Tablespoon vegetable or canola oil
1 large white onion, finely chopped
1 1/4 pounds ground chuck
1 1/4 pounds grass fed ground beef (80% lean) or ground beef (80% lean) OR 1 1/4 pounds ground sirloin
2 10 ounce cans Chunky Diced Tomatoes with Green Chiles (recommend Rotel brand), undrained
1 15. 5 ounce can Black Bean Fiesta (recommend Bush brand), undrained OR 1 15.5 ounce can Chili Beans Black Beans in Mild Chili Sauce (Bush's Best), undrained
2 15.4 ounce cans Southwestern Style Pinto Beans (recommend Bush brand), undrained OR 2 15.5 ounce cans Mixed Chili Beans (Kidney and Pinto Beans) in Mild Chili Sauce, undrained

2 teaspoons chili powder

1/4 teaspoon Aleppo Pepper or Red Pepper Flakes
Kosher salt
Black Pepper

2 cups freshly grated Sharp Cheddar Cheese
8 ounces Crema (or sour cream)
3-4 green onions, sliced thinly
4-5 radishes, sliced paper thin
3-4 jalapeños, sliced thinly
1 9.25 ounce or larger bag of Fritos Corn Chips

Optional: Serve with some homemade cornbread

Directions
1. In large Dutch oven, heat one tablespoon of vegetable oil. Add the finely chopped onions and sauté until they are tender and translucent (approximately 8-10 minutes).
2. Add the beef to the onions. Season generously with salt and pepper.  Cook the beef over medium heat, stirring frequently, until it has browned and is no longer pink in color(approximately 7-8 minutes.
3. Stir in the tomatoes, beans along with all of their juices, Aleppo pepper, and chili powder. Reduce heat to a simmer and cook for 30-40 minutes, stirring occasionally. Taste and add any additional salt and pepper, if necessary.
4. Serve chili with bowls of grated cheddar cheese, crema, sliced green onions, thinly sliced radishes, sliced jalapeños, and Fritos Corn Chips.
5. If kept in a sealed container, the chili will be good for up to 4 days if kept in the refrigerator. But you may need to add a very mall amount water when reheating.

Notes: (1) Instead of using both ground chuck and ground beef, you can use all ground chuck. Although if you are looking to ramp up the flavor even more, use a combination of ground chuck and ground sirloin. But for the increase in cost ground sirloin brings, my money is on the ground beef and ground chuck combination. (2) I have listed my favorite chili toppings here, but there are others. Like chopped cilantro, avocado, corn, and Cojita cheese. (3) I much prefer the creaminess and tanginess of crema over sour cream. Nowadays it's readily available in most grocery stores.

Best-Ever Zucchini Bread

This blog has been a passionate hobby, a creative outlet, an excuse to justify the acquisition of cooking and entertaining 'things', and, most importantly, the thing that pushes me further along on my culinary journey. It has of yet never been a business opportunity or the source of my livelihood. A decision I have fleeting moments of regretting. But whether creating my own recipes or making (and tweaking) recipes created by others, I have always (at least I hope I have) given credit where credit is due. Even if a recipe is a mash-up of dozens or even hundreds of reviewed recipes and essentially a 'new' recipe, I frequently cite who was my inspirational source. In my world it's always been the right thing to do. Many, many years ago I commented on a (now very famous) blogger's post on how much I too loved the exact version of a beloved food magazine's recipe. Maybe I should have never called someone out their claim of creating the recipe, maybe that was petty or even a bit snarky. Or maybe not. However after that, I decided I needed to worry only about my own integrity. I had better things to do than becoming the only member of the non-paying food blogging police force. Where am I going with all of this? Well, you see the Best-Ever Zucchini Bread recipe here is an ever so slightly nuanced version of Deb Perelman's (SmittenKitchen) Ultimate Zucchini Bread recipe. Without her recipe, I may or may not have ever told you the other Zucchini Bread recipe posted six years ago on this blog isn't any where near as good as this one. And oh, by the way, Deb just happens to be one of those food bloggers who sets a pretty high integrity bar.

So is it still possible for me to add anything to the Zucchini Bread recipe making world? I think there is. 

Besides, I am secretly hoping that someday Zucchini Bread will be one of those quick breads as beloved and coveted as Banana Bread, Pumpkin Bread, or even Cranberry Nut Bread. No one ever said I wasn't a bit of a dreamer.

In the quick bread world size really does matter. Those smaller Zucchini Breads you may have been making or receiving as a gift, can't compete with the huge loaves of those other more famous breads we happily and willingly pay $4.00 a slice for at a bakery or coffee shop. So, from henceforth, all of your Zucchini Breads need to be shown the respect they deserve. A 9" x 5" pan or even a 10" x 4" pan should be the only ones you ever use to make Zucchini Bread in again. Okay? Pinky swear promise?

Every year there are gardens across the country where zucchini grow to the size of small bunnies. Those are not the zucchini you want to use when making this Best-Ever Zucchini Bread. Save those for making zoodles with your vegetable spiralizer. Look for the smaller ones for zucchini bread making. The smaller ones are slightly more dense and don't hold as much moisture as the larger ones.

There are so many differences between the first zucchini bread posted to the blog and this one, I am only going to say this one has less sugar in it. But it uses two kinds of sugar: granulated and dark brown sugar. Have you ever known dark brown sugar to not give better flavor to pretty much everything? (Thank you Deb Perelman providing one of the missing Zucchini Bread recipe missing links!). But I am going to spend a bit of time calling out some of the relatively minor changes I made between Deb's recipe and this one. Instead of using safflower oil, I used canola oil. Both are neutral oils, but I generally don't buy safflower oil so I went with canola oil. Instead of fine sea salt or table salt, I used kosher salt. I never buy table salt. I used Turbinado sugar, but think Demerara sugar or a coarse sanding sugar would also work well in giving the top crust a really great crunch. I used unbleached all-purpose flour instead of regular all-purpose flour. There may be only subtle differences between the two, but I have recently been an unbleached all-purpose convert. I am certain regular all-purpose flour would work just fine. So that's it. Those are my teeny tiny changes. Hey maybe Deb and I should have a Zucchini Bread throw down. Her recipe versus her recipe with itsy bitsy changes.

How much is two cups of grated zucchini really? That would depend on if you press it down in somewhat firmly packed or moderately packed? Because we all have a different interpretation of what 'firmly packed' means, particularly when it comes to grated zucchini, I would encourage you to weigh it. Yes, this relatively hassle free quick bread recipe has one tiny hassle. But just one. 

What is not to love about a one bowl quick recipe where you mix everything with a fork? 

For some reason I have almost always baked my quick breads in a parchment paper lined baking pan. Which means I have been missing out on a slice with four, not just one, crisp edges. Non-stick baking pans and vegetable oil spray (or butter) will give your Zucchini Bread that bakery look finish (and taste!). 

Bake in a preheated 350 degree (F) oven for 55-60 minutes, then let the bread cool completely in the baking pan. Better yet, let the bread cool overnight. Covering it only with a light cloth (you don't want that crisp top to get soggy) after it is completely cooled. Why wait almost 24 hours to slice it up? Like a great wine, the taste of zucchini bread improves exponentially with time. Even if that means only 24 hours. If you don't believe me. Go ahead. Have a taste test. Eat a piece the first day, then eat a piece the second day. I already know what your answer will be.

Could you add chocolate chips or toasted walnuts in this Zucchini Bread? Yes, you could. Your baking time may need to be adjusted. Could you serve thickly cut one inch slices plain? yes, you could. But a schmear of mascarpone cheese would make for one of those epic zucchini bread eating moments. You could also spread it with some softened, sweetened, or whipped cream cheese, Nutella, or even unsalted butter topped with flakes of sea salt. Any one of those choices might give you your personal epic zucchini bread eating moment. Which way you like to eat your Zucchini Bread really doesn't matter. What matters most is taking advantage of zucchini season and making as many loaves as possible. Some for you, some to give away.

Don't forget, when it comes to Zucchini Bread size matters. And bigger is definitely better. Big loaves, thick slices. Consider this a non-negotiable part of the Zucchini Bread making and eating experience. I can hardly wait for you to take a bite of this perfectly spiced, moist bread with the most incredible sugared top crust. 

Recipe
Best Ever Zucchini Bread - Ever so subtle changes to Smitten Kitchen's Ultimate Zucchini Bread recipe
Serves 8-10

Ingredients
2 cups (13 ounces or 370 g), grated on the large holes of a handheld or box grater (Do not squeeze any liquid out of the zucchini) - about 2 1/2 smaller sized zucchini
2 large eggs, room temperature
2/3 cup canola oil (or other neutral oil)
1/2 cup (95 g) dark brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
1 teaspoon kosher or fine sea salt
1 teaspoon vanilla
1/8 teaspoon of grated nutmeg
1 1/4 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (260 g) all-purpose unbleached flour (or regular all-purpose flour)
2 Tablespoons Turbinado sugar, Demerara sugar or Coarse Sanding Sugar
Optional: 1 cup semi-sweet chocolate chips or 1 cup toasted coarsely chopped walnuts

Serving suggestions: Mascarpone cheese, cream cheese, Nutella, or unsalted butter topped with flakes of sea salt

Directions
1. Preheat oven to 350 degrees (F). Generously spray a 9"x 5" or 10" x 4" non-stick baking pan with vegetable spray or grease with butter. Set aside.
2. In a large bowl, first combine the grated zucchini, eggs, oil, dark brown sugar, granulated sugar, kosher salt, and vanilla. Stir with a fork to blend.
3. Add in the nutmeg, cinnamon, baking soda, and baking powder. Stir just to get in all combined.
4. Add in the flour, stirring until just combined.
5. Pour the batter into the pan. Top with the Turbinado sugar. Bake for 55-60 minutes or until done (a toothpick inserted into the center of the bread should come out clean).
6. Let the zucchini bread cool completely in the baking pan. Set a light weight towel over the top and let rest overnight.
7. Cut into generous one inch slices and enjoy.

Notes: (1) I like mascarpone cheese plain and I like it lightly sweetened with some confectionary sugar. To 8 ounces of mascarpone cheese I add 2-3 Tablespoons of confectionary sugar. Taste after adding 1 Tablespoon, to decide how much more you want to add.

Morton Arboretum, August 2019

Grilled Peaches

While most everyone was physically traveling to their vacation destinations this summer, books were responsible for my virtual time and place vacations this year. With my head filled with so many thoughts along with some shifting perspectives and my heart bursting with so many emotions, I wouldn't even know where to begin if I had to write one of those back to school 'What Did You Do on Your Summer Vacation?" essays. As much as I consider myself an avid reader, the number of books read over the course of the last couple of months may have set a new personal reading record. My only regret is having read some of them a bit too quickly, not slowing down to savor the writing. A year or two from now I worry I won't be able to remember the endings of these books. In his article "The Curse of Reading and Forgetting" Ian Crouch captured my book memory loss fears perfectly. "Reading has many facets, one of which might be the rather indescribable, and naturally fleeting, mix of thought and emotion and sensory manipulations that happen in the moment and then fade. How much of reading, then, is just a kind of narcissism-a marker of who you were and what you were thinking when you encountered a text? Perhaps thinking of that book later, a trace of whatever admixture moved you while reading it will spark out of the brain's dark places." Quite possibly the only cure for the curse of such forgetfulness would be not to read a book more slowly but to to read it more than once. I don't think twice about making something I love more than once. I suppose I should start thinking about approaching books the same way I approach food. Especially desserts!

With the stone fruit season lasting only for another month, these Grilled Peaches drizzled with honey, sprinkled with flaky sea salt, and topped with slightly softened vanilla ice cream need to go on repeat. I wouldn't want my palate to forget the taste of or even miss out on the sweetness of grilled summer yellow peaches!

Whether choosing peaches to grill for salads or dessert, look for ones that are neither too hard or too soft. Once you get the feel for a 'just right' peach you will never forget it. 

White peaches have a slightly sweeter taste than yellow peaches, but do not hold up as well when baked or grilled. For that reason, I recommend the red-orange skinned yellow peaches be used in this dessert. Cutting the peach along and around the fruit's natural dimple makes it easier to twist them open.

Keeping the peels on the peaches helps to keep them intact. It also makes for one of the easiest desserts you will make all summer.

If you own a cast iron grill pan, you can make these inside. If not, make them on your outdoor grill. Because the grates on my gas grill don't create good grill marks on some fruits and vegetables, I usually place a stainless steel grill top, lightly oiled, on the grates. It works perfectly every time.

The oil will help to keep the peaches from sticking to the grill, but dipping the peach halves in melted butter adds another layer of flavor to the caramelization on the grilled peaches.

Simple ingredients create incredible flavors. A sprinkling of flaky sea salt, a drizzle of honey, maybe even some bits of honeycomb, and a generous scoop of vanilla ice cream take the grilled peaches from a simple dessert to an extraordinary one. Definitely one of those memorable ends to a meal. One bite will definitely leave an impression. But for a lasting impression, you need to eat an entire grilled peach. Of course with the honey and ice cream. It will definitely be one of those 'no regrets' moments in your life.

If you are looking to read any really good books in the weeks and months ahead, here are the ones I have read in recent weeks. Or rather besides eating grilled peaches, this is how I spent my summer vacation. More than a handful of them are ones I would put in the should probably read twice category. In no particular order, here they are: The Most Fun We Ever Had (Claire Lombardo); Running Home (Katie Arnold); Boy Swallows Universe (Trent Dalton); The Nickel Boys (Colton Whitehead); Searching for Sylvie Lee (Jean Kwok); This Is How It Always Is (Laurie Frankel); The Great Believers (Rebecca Makkai); The End of Loneliness (Benedict Wells); The Night Tiger (Yangsze Choo); Ask Again, Yes (Mary Beth Keane); and, When All Is Said (Anne Griffin)

Recipe
Grilled Peaches
Serves 6-8

Ingredients
6-8 perfectly ripe medium sized yellow peaches, cut in half and pitted
2-3 Tablespoons unsalted butter, melted
Honey
Honeycomb (optional)
Flaky Sea Salt
Vanilla Ice Cream

Directions
1. Heat grill pan (or outdoor grill). When ready to grill peaches, lightly brush with oil.
2. Place melted butter in a small shallow bowl. Dip each peach half in the melted before placing them face down on the hot grill. Grill for 3-4 minutes or until grill marks appear.
3. Turn peaches 90 degrees and grill for another 3-4 minutes or until grill marks appear.
4. Remove from grill and transfer to a serving platter.
5. Sprinkle grilled peaches with flaky sea salt and drizzle on some honey.
6. Either top peach halves with scoops of vanilla ice cream or serving grilled peaches in individual serving bowls and top with a generous scoop of vanilla ice cream.

Notes: (1) Take your vanilla ice cream out of the freezer when you start grilling the peaches so it has time to soften slightly. Not only does this making scooping easier, the vanilla ice cream will slightly melt creating a very rich sauce for the grilled peaches. Use a high quality vanilla ice cream. I use Ben and Jerry's Vanilla Ice Cream. (2) The recipe can easily be modified if serving less or more than 6 to 8 people. You can make just one grilled peach for yourself!