Latkes

Depending on the household you grew up in, you may have either had Potato Pancakes or Latkes (LOT-kahs) on your family dinner tables. Although what those Potato Pancakes you had were called may have been partially contingent on your family's culture. If you were Polish, they may have been called Placki; if you were Swedish, they may have been called Rarakor; if you were German, they may have been called Kartoffelpuffer; or if you were Irish, they may have been called Boxty. Although growing up in a Polish and Irish household, they were just called Potato Pancakes. But regardless of the cultural name variations for potato pancakes they differ greatly from latkes. On the simplest level, the significant difference between the two are in their preparation and texture.

In general, potato pancakes are made with either leftover mashed potatoes or with potatoes grated on the smaller/finer holes of a grater. Resulting in a pancake having a softer, fluffier texture. On the other hand, the potatoes for latkes are generally grated into larger shreds using either the large hole side of a grater or a food processor. As a result, the fried latke has a crunchier, crispier texture. While there are ingredient similarities between the two, their finished looks and thicknesses differ. 

When some people think of Latkes, they think of Hanukkah. As Latkes are one of the fried foods traditionally served during the Hanukkah holiday season. But when I think I Latkes I think of them as year round appetizers or side dishes. So ,just in case any of you were wondering why I would post a recipe for Latkes in May rather than in December, now you know. I haven't yet lost my mind in this stay-at-home world we are currently living in.

Served with sides of applesauce (homemade or store bought), sour cream (my personal favorite), as well as some smoked salmon or gravlax, Latkes are a crowd pleaser. And, if by chance, there are any leftover, they are equally delicious for breakfast when topped with a perfectly poached egg. 

Traditionally Russet (baking) potatoes are used to make latkes, although nowadays you will find recipes calling for the use of Yukon Gold potatoes. Either one will work, I just happen to be partial to Russets. Where this recipe departs from the more traditional Latkes is in the use of shallots rather than onions. Not finely or coarsely grated shallots, but very, very thinly sliced shallots separated into their shallot rings. You may never use use onions again after you taste the flavor shallots bring to these Latkes. 

One of the keys to a crispy Latke is in how the potatoes are prepared. After the potatoes are peeled and coarsely grated, they are rinsed in warm water, not once, but twice. Rinsing helps to release much of the starch in the potatoes. The rinsed grated potatoes are then wrapped in a light weight towel (like a flour sack towel) or in cheesecloth and squeezed until all of the liquid has been released. You want your grated potatoes to be as dry as possible. Because you want your Latkes to be as crisp as possible.

Eggs and flour help to bind the grated potatoes and sliced shallots together. Melted butter, kosher salt, black pepper, and baking powder give the Latkes added flavor.

Small mounds of Latke batter are fried in either vegetable or canola oil (I use vegetable oil, but both work) for 2-3 minutes per side or until golden brown. 

To keep the Latkes crisp and warm while you frying up each batch, place them in a preheated 250 degree (F) oven on a large baking sheet lined with a cooling rack.

Traditionally Latkes are served with sour cream and/or applesauce. Although some people actually like ketchup on them. 

Without a doubt Latkes are a labor of love. Which is why some make them only once or twice a year or avoid making them at all. So it begs the question. Are they really worth all the time and energy that goes into making them? Absolutely YES! And because they easily re-crisp up in a 350 degree (F) oven, they can be made early in the day and served later in the late afternoon or early evening. Open up some great bottles of white or sparking wine when you serve them is optional. However, after you watch everyone's reaction to the platter of latkes, you might actually conveniently forget all that went into making them. Okay, maybe that temporary lapse in memory doesn't come until you take a bite of one. If you save a couple of them for yourself for the next morning and top them with a poached egg, you won't even care how long it took you to make them. You might even start planning when you are going to make them next. I am guessing it will be sooner rather than later.

Recipe
Latkes
Make 18-20 2" sized latkes

Ingredients
2 1/2 pounds (1.13 kg) Russet Baker Potatoes, peeled, and coarsely grated
2 large shallots, very thinly sliced and rings separated
2 large eggs
1/4 cup (33 g) all-purpose flour
3 Tablespoons unsalted butter, melted and cooled slightly
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
Vegetable or Canola oil

Sour Cream and Applesauce (Homemade or Store Bought)
Optional: Smoked Salmon or Gravlax

Directions
1. Preheat oven to 250 degrees (F). Place a cooling rack on a large baking sheet and set aside.
2. Place the grated potatoes in a large colander. Rinse with warm water. Press down to release the water/starch. Rinse again with warm water. Again, press down to release the water. Place the grated potatoes in a large cheesecloth or flour sack towel. Wrap cloth/towel around the potatoes and squeeze as hard as you can to get all of the liquid released. You want the potatoes as dry as possible.
3. Transfer the potatoes to a large bowl. 
4. Add in the sliced shallots, eggs, four, melted butter, kosher salt, pepper, and baking powder. Stir until well combined.
6. Fill a large heavy bottomed frying pan with about 1/4" of vegetable or canola oil. Heat to 350 degrees (F).
7. Use a large serving spoon (larger than a Tablespoon), 1/4 cup measuring cup or ice cream scoop to lightly drop mounds of the latke batter into the pan. Use a spatula to press the mounds down a bit. Notes: Keep at least 2 inches between each of the latkes. If you like a really crispy latke, press the mounds of batter down more than a bit. Note: I prefer my latkes on the smaller, three to four bite size, rather than larger sized.
8. Working in batches, fry the latkes over medium-high heat for 2-3 minutes per side or until golden brown. 
9. Transfer the cooked latkes to the baking sheet. Place in the oven while you continue cooking the rest of the latke batter.
10. Put the latkes on a large serving platter. Serve with sour cream and /or applesauce (homemade or store-bought). Optional: Serve with some smoked salmon and/or gravlax too for an impressive appetizer.

Notes: (1) To grate the potatoes, use the large hole side of a box grater or a large hole hand held grater. Alternately you could use a food processor fitted with the grating blade. (2) Use the The latkes can be made earlier in the day. To reheat and re-crisp, place in a 350 degree (F) oven until hot enough to serve. (3) Latkes make for a either a great side dish or incredible hearty appetizer. (4) If serving a large crowd, double the recipe. (5) Top any leftover latkes with a poached egg and have for breakfast!

Strawberry Pretzel Tart

Old school is now the new school. Remember those layered sweet and salty Strawberry Pretzel Pies?  Or depending on where you grew up they were called Strawberry Pretzel Salads. They were typically made with crushed pretzels, cream cheese and strawberry jello, served in glass rectangular pans, and cut into squares. This old-fashioned dessert made regular, year round appearances at barbecues, potlucks, picnics, holiday meals, or on Church Social buffets. However, they didn't first started popping up until the 1960s. As the recipe first originated in the 1963 cookbook "The Joys of Jell-O". It's been said the Strawberry Pretzel Salad was initially and fully embraced in the South before catching on across the country. However, having lived in the South for only a brief period in the mid 1980s, I don't recall even seeing or hearing about anything called a Strawberry Pretzel Salad. But I do remember having it while growing up in the Midwest.

So why was it called a salad? Well, back in the 1960s and 70s, anything made with jello or any fruit suspended in jello was basically called a salad. There are still some parts of the country where jello based dishes are still considered salads. Just ask my good friend from Minnesota and she will tell you every Minnesota Lutheran considers jello a staple ingredient in a salad. One usually served with a hot dish. She might also tell you it wasn't until sometime during her early adult years was she shocked to discover there was a whole new world of 'real' salads. Ones involving lettuce and salad dressing. By today's standards many of us would consider that early Strawberry Pretzel Salad a dessert. So in making and calling this three-layered (or four layered when you consider the whipped cream top) Strawberry Pretzel Tart a dessert, I am simply doing my part to further solidify its' place in the dessert category. As a side note,  I am not the first one seeking to shift it from it's early salad status to a dessert one. The makers of Jello now refer to the original recipe as Strawberry Pretzel Dessert Bars.

Call it whatever you want, serve it as a side dish or as a dessert, but definitely make and serve this Strawberry Pretzel Tart. It's sweet, salty, creamy, crunchy, luscious, and refreshing. In other words it's pure deliciousness.

Unlike the original recipe this one isn't make with jello. 

However, similar to the original recipe this one is made with a crushed pretzel, melted butter, and brown sugar crust. Mini-pretzels seem to work best here. Crushing them in a ziplock bag with a rolling pin is much easier, better stress relieving method than crushing them in a food processor. Once the pretzel crust is baked and cooled, the cream cheese layer comes next. Unlike the original recipe the cream cheese layer uses freshly whipped heavy cream instead of Cool Whip. Additionally there is both confectionary sugar and vanilla added in to give the cream cheese layer a no-bake cheesecake-like flavor and texture. 

Remember I said there wasn't any jello in this Strawberry Pretzel Tart? Well there isn't. But there is unflavored gelatin. Which means you are really making your own homemade, much better tasting, version of jello. One pound of pureed strawberries, granulated sugar, a pinch of kosher salt, and a packet of unflavored gelatin (e.g., Knox) creates the most incredible textured strawberry jello-like layer. But wait. Before you pour this puree over the tart, the other pound of strawberries are thinly sliced and layered in a circular pattern over the cream cheese layer. Spoiler alert: No one will see this beautiful layering but it will create an even layer of sliced strawberries.

Once the puree is poured over the sliced strawberries, the tart gets wrapped in plastic wrap and placed in the refrigerator to set up. Ideally, you should let it rest in the refrigerator overnight. Some recipes call for freezing each of the layers before adding the next one. I didn't find that to be necessary. The refrigerator worked perfectly.

Using a springform pan or a tart pan with a removable bottom enables you to unmold the Strawberry Pretzel Tart onto a platter or cake stand. Giving it a bit more of a celebratory, eye candy finished look.  And definitely helping to identify itself as a dessert! If you don't have either one of these pans, you can always make this tart in a pie dish or even a square or rectangular pan.

This Strawberry Pretzel Tart has all of the nostalgic feels of the ones you may have had decades ago. Only this updated version of the classic with all of its' twists is even better. Especially when finished with some lightly sweetened freshly whipped cream. If, by some chance, you have never had this layered dessert (or salad if you must), there is no better time than now to try it. Especially if you are looking to satisfy any of those sweet-salty-crunchy-creamy cravings you might be having. I should warn you. The contrasting flavors and textures of this tart are highly addictive! 

There may be no better way to celebrate the return of indoor/outdoor gatherings of more than 6 people or family picnics than serving this Strawberry Pretzel Tart. But you really shouldn't wait until. Really, you shouldn't.

Recipe
Strawberry Pretzel Tart
Serves 8-12, depending on how you slice it

Ingredients
Pretzel Crust
4 cups (6 ounces, 176 g) mini-salted pretzel twists, crushed
11 Tablespoons unsalted butter, melted
1/2 cup (100 g) light brown sugar, firmly packed

Cream Cheese Layer
8 ounces (226 g) cream cheese, room temperature
3/4 cup (90 g) confectionary sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Strawberry Layers
1 package (1/4 ounce) unflavored gelatin
3/4 cup (150 g) granulated sugar
Generous pinch of kosher salt
2 pounds (907 g) fresh strawberries, divided

Optional: 2 cups of freshly whipped heavy cream

Directions
Pretzel Crust
1. Preheat oven to 350 degrees (F). Line a 9" springform pan with parchment paper or use a 9" tart pan with removable bottom. (See notes)
2. In a medium sized bowl, mix together the crushed pretzels, melted butter, and brown sugar until well combined.
3. Press the pretzel mixture into the prepared pans. Pressing some of the crust up the sides of the pan. Bake for 15 minutes.
4. Remove from the oven and let cool to room temperature.

Cream Cheese Layer
1. In the bowl of a standing mixer fitted with a whisk attachment, whip the heavy cream and vanilla until stiff peaks form. Transfer whipped cream to a bowl and set aside.
2. Add the cream cheese and confectionary sugar to the mixer. Whip until smooth, light, and fluffy.
3. Add the whipped cream to the bowl. On low speed, mix until the mixture is smooth and creamy.
4. Spoon the cream cheese filling over the cooled pretzel crust. Smooth the top using an offset spatula.
5. Place in the refrigerator and let chill for at least 30 minutes or up to an hour.

Strawberry Layers
1. Divide the 2 pounds of strawberries in half.
2. Remove the stems from the remaining pound of strawberries and thinly slice lengthwise. Remove the tart from the refrigerator and lay the sliced berries over the cream cheese layer in a slightly overlapping spiral pattern. Return the tart to the refrigerator while you make the puree.
3. Puree one pound of the strawberries in a food processor or blender. Remove 1/2 cup of puree and put in a small bowl. Add the unflavored gelatin to the 1/2 cup of reserved puree. Mix to combine and let sit for 5 minutes.
4. Place the remaining puree, granulated sugar, and kosher salt in a medium sized saucepan. Bring the strawberries and sugar to a bowl, whisking often.
5. Add in the reserved strawberry/gelatin to the pot. Cook for approximately 1 minute or until the gelatin has dissolved. Immediately transfer the mixture to a large measuring cup to let cool. Let the mixture cool for at least 15 minutes (it will be still be slightly warm when poured over the sliced strawberry layer.
6. Return to the tart to the refrigerator. Let the tart set overnight to fully set.

Assembly
1. Make the freshly whipped cream.
2. Remove the tart from the springform or tart pan. Place on a platter or cake stand.
3. Pipe the whipped cream onto the tart. Garnish with some mini-pretzel twists.
4. Slice, serve, and savor. 
5. Store any leftovers in the refrigerator.

Notes: (1) To make the lightly sweetened whipped cream, whip 2 cups of heavy cream and 3-4 Tablespoons of confectionary sugar in a standing mixer fitted with a whisk attachment until stiff peaks form. (2) Use mini-salted pretzel twists or sticks rather than regular sized pretzels when making the crust. 

Classic Margarita

I made two discoveries this past week. The first was a small, beautifully landscaped park located less than five miles from my home. Upon entering the park I was greeted by the intoxicating, heavenly aroma of highly fragrant lilac bushes. If heaven had a scent, it should be either lilac or lavender. Beds of the most glorious tulips, grape hyacinths, and many other spring annuals created a floral mosaic of the landscape. For the hour I meandered on the garden paths, all was right with the world. The second discovery, the one capable of making everything right with the world on a moment's notice, was realizing I did not have a recipe for a Classic Margarita on the blog! Crazy, right? A recipe for the kind of margarita having the ability to make any virtual Happy Hour happier! One not only elevating your margarita making game, but one destined to permanently spoil your margarita loving palate! So all in all, this turned out to be a pretty good week.

We have all had some really good margaritas and maybe more than our fair share of some not very good at all margaritas. If it weren't for the chips and guacamole or the companionship of friends, some of you may only had a margarita in a bar or restaurant. While many of us are longing for the days of returning to the local bar or restaurant experience, we need to fill the void by making margaritas at home. Happy hour doesn't only happen in a restaurant or on a certain night! No! It can happen in the comfort of your home or sitting out in your backyard on any day or days you choose. We may have lost many things in the past two months, but happy hour isn't one of them.

So what's the difference between a good margarita and a great margarita? You know that answer. Yes, it's the ingredients. Great ingredients will give you a great margarita.

So let's start with talking about the tequila. For those of you swore off tequila when you were drinking during your much younger, not legally eligible to yet drink days. I am guessing with a fair degree of certainty your weren't drinking a good tequila. Let alone a sipping tequila. So maybe it's time to discover what a really good tequila tastes like. For those of you whose experience with margaritas comes in the form of frozen ones, well, there is a pretty high likelihood the tequila used to make them isn't a really good one. So maybe the time has come for you to discover what a Classic Margarita tastes like. 

There are many opinions about which is the best tequila to use when making margaritas. Everything from type to maker to personal preference. So I am going to share mine. Normally margaritas are made with a Blanco or Silver tequila. And there are some really great ones out there. But this Classic Margarita is made with a Reposado tequila. A tequila aged in oak barrels. Resulting in creating its' brownish hue and very distinguishable (smooth) taste. Generally considered a high-end, sipping tequila, Reposados aren't often used in a margarita. But this Classic Margarita uses a Reposado Tequila. And just in case you were wondering if all the hype around the Casamigos Reposado Tequila is true. It is. And it's a really, really good one to use when making margaritas (hint, hint).

Now let's talk about everything else that goes into making a really great margarita. Freshly squeezed lime juice, homemade simple syrup (see recipe in the notes), Grand Marnier, and some egg white. Some margarita recipes use Cointreau or Triple Sec. So what's the difference between the two? Grand Marnier is an orange liqueur, classified as a Curacao/triple sec hybrid, made with a mix of Cognac, distilled bitter orange essence and sugar. Cointreau is a style of one of the higher end brands of Triple Sec. If given the choice between the two in a margarita, my preference would be the Grand Marnier for its' more complex, deeper flavor and versatility.

I haven't yet found a bottle fresh lime juice that I love, so I use only fresh lime juice when making cocktails or baking. As the old saying goes 'fresh is always best'.

Last but not least is the egg white. Why use it? No, not because it adds some protein to your drink (but it does), but because it gives your finished margarita a rich, silky, foamy texture. In other words your finished drink is beautiful. I know what some of you are thinking. You are going to skip the egg white. The odds of getting sick from a small amount of the raw egg white doesn't even compare to the odds of getting a virus. So I say, especially to those of you who love eating raw cookie dough, add the egg white. 

To rim or not to rim with salt? That's a typical margarita making and drinking question. The answer is simple. It's always a matter of personal preference. I happen to prefer my margaritas served in a salt rimmed glass. You don't need or you shouldn't buy anything called margarita salt. All you need is some really good sea salt. If, by chance you live or will be traveling to the Southwest or Mexico in the months ahead, look for sea salts coming from the Sea of Cortez. They are the perfect margarita sea salt. Whatever you use for salt, choose a good quality sea salt.

If you don't like rimming your glass with salt, still add a pinch of sea salt to your poured drink. And consider adding a light sprinkle of Tajin, a chili lime, sea salt seasoning. I happen to like my Classic Margarita served in a salt rimmed glass and finished with a pinch of Tajin.

In using these quality ingredients in the amounts listed in the recipe below you will end up with a smooth, complex, rich, sumptuous margarita. Quite possibly it might be the absolute BEST margarita you have ever tasted. You may even want to indulge yourself in having a second one. Remember you are enjoying them in the safety and comfort of your home. 

So now let's talk about how margaritas are made. Usually in either a shaker or a blender. When made in a shaker, ice is usually involved. When made in a blender, ice isn't always involved (unless you are making frozen margaritas). You can make this margarita either way. But don't use any ice if making them in the blender.

So I encourage you to splurge on some really good tequila (like the Casamigos Reposado). Don't get sticker shock when you go to the liquor store. Just think of all of the money you haven't spent going out to Happy Hours or for cocktails with friends. When you do, you won't even blink at the price. Buy yourself some Grand Marnier, if you don't have any. Think of it as an investment as there are so many other things you can make with it. Get some fresh limes and throw away your bottles of margarita mix. Make a fresh batch of this Classic Guacamole and shake up a fabulous Classic Margaritas. 

What Marcel Proust said many years ago is still holds true today. "The real voyage of discovery consists not in seeking new landscapes, but in having new eyes." So I encourage you to make this Classic Margarita. You might discover you actually love margaritas, that a Happy Hour, virtual or with whomever you live with, can still be lots of fun, and last but not least, you might actually acquire a fondness for tequila. Anything is possible. Now more than ever. You just need to be open to possibility.

Recipe
Classic Margarita
Makes just one. But unless you are drinking alone, double this recipe. Better yet, make a pitcher.

Ingredients
1 1/2 ounces Reposado Tequila (see Notes)
1/2 ounce Grand Marnier
1/2 ounce simple syrup
1 ounce freshly squeezed lime juice
1 teaspoon egg white
Finishing sprinkle of Tajin
A pinch of Sea Salt for topping the margarita or more for finishing the rim
Optional: Slice of lime

Directions
1. In large shaker filled with ice, add in the tequila, Grand Marnier, simple syrup, lime juice, and, if using, the egg white. 
2. Shake vigorously for 15-20 seconds. (Note: Alternately, if making more than one margarita, make in a blender but don't add ice to the blender.)
3. Pour in ice filled OR sea salt and ice filled glasses. Add a pinch of sea salt and very light sprinkle of Tajin. Garnish with a lime slice. Sip and enjoy!

Notes: (1) Casamigos Reposado Tequila was used to make these Classic Margaritas. Use your favorite Reposado or use a Blanco, but whatever you use, make sure it's a really good tequila. I like the Casamigos Repasado Tequila. (2) To make a simple syrup, add equal parts of water and sugar into a saucepan. Bring to a boil until the sugar melts. Remove from the stovetop and let cool completely. Store your simple syrup in a jar in the refrigerator. It lasts for weeks. I usually make a batch using 1/2 cup of water and 1/2 cup of granulated sugar. (3) You can make a pitcher of these Classic Margaritas, however, make it right before you are ready to serve. Do not refrigerate and do not add any ice cubes to your pitcher. Use a blender without filling with ice cubes instead of a shaker if making a large batch. (4) Tajin is a seasoning usually found in the ethnic section of the grocery store. 

Lilacs in bloom, Lilicia Park, Lombard, IL (May 2020)

Bakery Style Ranger Cookies

So much has changed in the last six weeks. And we have yet to see what changes are awaiting us in the months, even years ahead. If change is a constant, then let's not forget all of the most endearing constants we have our lives as well. Things like sitting down to read a really good book, like going out for a run or a walk, like getting or writing a handwritten card or letter, or like baking or eating homemade cookies. Especially, homemade cookies, aka, the sweetest, most satisfying little bites of comfort food on the planet. 

Unlike some other baked goods, we don't need a special occasion or a gathering to make cookies. For the most part, cookies can be made on a whim! Yet, somehow homemade cookies manage to make any day feel special. And when the cookies look like they came from bakery, well, the day seems to have an extraordinary feel to it.

If you happen to be simultaneously craving an oatmeal cookie, a peanut butter cookie, and a chocolate chip cookie, these Bakery Style Ranger Cookies will satisfy all of them! You gotta love a cookie like that! Especially a mega sized one loaded with bittersweet chocolate chips, mini milk chocolate peanut butter cups, oatmeal, and toasted walnuts!

Unlike Cowboy Cookies, Kitchen Sink Cookies, and some versions of Ranger Cookies, these cookies don't have either coconut or cereal in them. Instead mini-milk chocolate peanut butter cups or alternately peanut butter flavored chips make these cookies craveworthy.

There is only plan ahead element to these Bakery Style Ranger Cookies. All you have to do is take out your butter and eggs from the refrigerator before you head to bed for the night. 

You might think making a cookie batter having a yield of only 18 cookies isn't worth the effort. After you take a bite of these beautiful, scrumptious Bakery Style Ranger Cookies you won't think that anymore.

If you don't have 1/4 cup sized ice cream scoop to create these humungous balls of cookie dough, use a measuring cup! 

To give these cookies an over the top finish, all it takes is a light sprinkling of flaky sea salt before they go into a 350 degree (F) oven.

Baking time ranges from 16 to 18 minutes or until the cookies are lightly browned on top and golden around the edges.

Most of the cookies made around here these days are packaged up and delivered to friends and neighbors. And these gorgeous, swoonworthy, insanely delicious, deeply flavorful, as big as saucers Bakery Style Ranger Cookies are perfect for gifting others just for the fun of it, to bring some cheer, and/or to say thank you. But more importantly, cookies serve as reminders that no matter what is happening in the world, they will always be of life's best, most beloved simple pleasures. Yes, they are destined to be one of the enduring constants we will always crave, treasure, and love. The world may change, but our affection for cookies won't.

Recipe
Bakery Style Ranger Cookies
Makes 18 mega-sized cookies

Ingredients
1 cup unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, firmly packed
1/4 cup (50 g) dark brown sugar, firmly packed
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla
2 cups (260 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups (151 g) old-fashioned rolled oats (not quick cooking oats)
10 ounces (283 g) bittersweet or semi-sweet chocolate chips (See notes)
10 ounces (283 g) mini milk chocolate peanut butter cups or peanut butter chips (See notes)
3/4 cup (96 g) walnut halves, toasted, and coarsely chopped
Flaky Sea Salt

Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour, baking soda and kosher salt. Set aide.
3. In the bowl of a standing mixer fitted with a paddle attachment beat the butter, brown sugars, and granulated sugar until light and fluffy (approximately 4-5 minutes).
4. Add in eggs one at a time, beating until incorporated.
5. Mix in the vanilla.
6. Add in the flour, mixing just until incorporated.
7. Add in the chocolate chips, mini milk chocolate peanut butter cups, oatmeal and walnuts. Mix on low speed to combine.
8. Using a large (1/4 cup sized) ice cream scoop, scoop out dough onto a prepared baking sheet. Cover with plastic wrap and chill for at least 1 hour.
9. Place 5 to 6 of the balls of dough onto one of the prepared baking sheet. Lightly sprinkle with flaky sea salt.
10. Bake for 16-18 minutes or until lightly browned on the edges. Rotate the baking sheet midway through the baking process. Let cookies rest on baking sheet for 10 minutes before transferring to a cooling rack.
11. Eat a cookie. Then package up the remaining cookies to deliver to friends and neighbors. Note: If cookies are wrapped well and stored in a container, they will be good for up to 4 days.

Notes: (1) I used the Ghiradelli bittersweet (60% cocao) chips, but you could use semi-sweet chocolate chips or chop up 10 ounces of dark chocolate. (2) I used the milk chocolate mini peanut butter cups from Trader Joe's. But you could use also peanut butter chips. (3) To toast the walnuts, place them on a baking sheet and bake in a 350 degree (F) preheated oven for 10-12 minutes. Let them cool before chopping and adding to the cookie batter. 

Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche

Taking a ride on a virtual roller coaster might best describe what the last week felt like for me. Fortunately an extreme high came after an extreme low. After learning the much anticipated August Lululemon half-marathon in Vancouver was cancelled, I was heartbroken. To say that I was looking forward to this race and trip like a five year old looks forward to Christmas, would be an under statement. Filled with grief over this seemingly insignificant loss in light of all that is going on in the world, I took all my angst out by going out for a long run to stop me from feeling I was in a free fall. But it wasn't until I took a sixty mile drive to a semi-hidden woodland overflowing with bluebells in full blossom, did I feel such heart racing joy. Lavender, blue, and pink bluebells covered the entire forest floor. The scene felt like I was standing in either an ethereal fairy land or a Monet painting. It was the first time in weeks I wept tears of pure joy, actually wanted time to really stand still, and felt real roller coaster exhilaration. Hiking through the woods on a beautiful sunny day with my camera around my neck, taking in all of nature's abundant beauty was exactly the magic elixir my spirit so badly needed. I am unsure how I will ever express my gratitude to the friend who brought me there and who patiently waited while I took photo after photo. Nothing could change the incredibleness of the day. Nothing. Not even being pushed to a fall after my friend closed the social distance gap and jumped forward when she saw a snake. The mud on my sleeves and leggings were not only a fitting end to the week, they made the day even more memorable.

Speaking of memorable moments, this Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche is one of those memory making meal dishes. And one that will definitely bring joy to your day. Maybe even your week!

Among the list of 'good' things to come out of stay at home time has been my return to making quiche. Relatively simple to make (especially if using a store-bought refrigerated pie crust) and definitely a stress-free recipe, eggs-cheese-cream-spinach-mushrooms come together to make an abundantly delicious meal. It's great served hot out of the oven, slightly warm (my personal favorite), at room temperature, or even chilled in the refrigerator. But that's not all. It's an incredibly flavorful vegetarian dish even meat lovers will find hard to resist.

When it comes to buying cheese I tend to skew to the cheesy fussytarian side. Which means I like to grate my own cheeses and buy my Greek feta cheese from the deli counter at the grocery store. Freshly grated or freshly crumbled cheese are so much more flavorful than anything you buy pre-grated or pre-crumbled. 

After making several quiches in the past few weeks, I have now decided (post making this one) that I will partially bake the crust going forward. It adds an extra step, but having a crispier, less soggy crust will definitely be well worth the effort. 

In addition to the crust lesson, I have learned something else about making quiche. After the quiche has baked, I now immediately turn off the oven and let it sit in there for another 8-10 minutes. Instead of drying out the quiche, it helps to solidify all of the liquids. Or in other words it prevents you from having a 'weepy' quiche.

While I may admittedly be a bit biased, I think this is the best spinach-mushroom-cheese quiche I have ever eaten. The Swiss and Feta Cheeses not only work well together, they add a great depth of flavor to this quiche. Additionally the Swiss Cheese tempers some of the saltiness of the Feta Cheese usually found in Spinach Cheese quiches served in restaurants. So much so that I may never order another Greek-style Spinach quiche in a restaurant again unless it contains both of these cheeses. Selfishly I am glad there are only two of us living in this house, because there were leftovers! Which also meant I could get off the merry-go-round of cooking meals every day!

As one my friends said to me earlier this week 'it's a really, really hard time now. It doesn't mater about 'more' significant events. Grief is personal and valid. There is so much to grieve during this unprecedented time.' Those much needed wise words of comfort along with spending an afternoon soaking up the beauty of nature were reminders of how important it is to stay connected to friends you treasure and with your passions. So take care and feed both your body and soul with the things you love, the things that bring you heart-racing, good-old fashioned exhilaration and joy. 

Recipe
Spinach, Mushroom, Swiss Cheese & Feta Cheese Quiche
Serves 6-8

Ingredients
1 refrigerated or homemade pie crust
3 large eggs
1 large egg yolk
1 cup heavy whipping cream
1 cup whole milk
1/4 teaspoon ground nutmeg
5-6 dashes of hot sauce (such as Cholula)
1/4 teaspoon kosher salt
1/4 teaspoon white or black ground pepper
8 ounces (227) fresh mushrooms, thinly sliced, sautéed and cooled slightly
10 ounce (283) package of frozen spinach, thawed, drained and squeezed of it's liquid
One cup or 5 ounces (140 g) Swiss cheese, grated 
One cup or 5 1/3 ounces (150g g) fresh Greek Feta Cheese, crumbled (see notes)

Directions
1. Preheat oven to 425 degrees (F). Roll out or unroll the refrigerated pie dough and form into a 9" deep round baking dish. Pierce the bottom of the dough with a fork. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Then remove the pie weights/beans and bake for another 5 minutes (unfilled). Let the par-baked crust cool while you make the quiche filling.
2. Reduce the oven temperature to 375 degrees (F).
3. In a large mixing bowl, whisk together the eggs, whipping cream, whole milk, nutmeg, hot sauce, kosher salt, and pepper.
4. Stir in the grated cheeses, spinach, and mushrooms. 
5. Carefully pour the quiche mixture into the par-baked shell. Place the quiche plate on a sheet pan and insert into the oven. Note: You may need to use some thongs to carefully break up the clumps of spinach/mushrooms so they are evenly distributed in the quiche. In other words, you don't want a dome of vegetables sitting in the middle of your quiche shell before it goes into the oven.
6. Bake for 55-60 minutes or until the quiche is puffed, lightly golden and slightly firm to the touch. Turn off the oven and let the quiche rest in there for 8-10 minutes.
7. Remove quiche from the oven. Let sit at least 10 minutes before slicing into wedges.

Notes: (1) If you happen to be cooking only for yourself, you can get 6 meals from this quiche. Wrapped well the quiche will keep in the refrigerator for 4-5 days. It reheats beautifully in the microwave or you could eat it at room temperature or chilled. (2) When buying Feta Cheese, choose a good quality imported Greek Feta for the most optimal flavor.

Bluebells in full bloom. Bourbonnais, IL (May 2020)