accidental recipes, baking while baked, five ingredients or less, gluten free peanut butter cookie, messing up, peanut butter cookies

Accidental Peanut Butter Cookies

I had half scribbled notes on a scrap piece of paper. Not a full recipe. Didn’t even know how much peanut butter was suppose to go it. Honestly, I wasn’t sure about these until they cooled off and were ready to be eaten. Peanut Butter Meringues are what they really are, definitely far from the average peanut butter cookie of my youth. Whatever they are, they were fantastic.

Accidental Flourless Peanut Butter Cookies

1 Egg White

1 cup Sugar

1 tsp Vanilla Extract

1 cup Chunky Peanut Butter

Preheat oven to 350.

Beat egg white to stiff peak.

Beat in sugar and vanilla.

Fold in peanut butter–streaks of it are ok. The overall batter consistency will be of peanut butter stirred into Fluff.

Dollop heaping tablespoon on to parchment lined baking pan

Bake 15-20 minutes.

Cool on rack.

I doubled the recipe and actually used about 1/4 cp of batter for each cookie. I loved how they puffed up a bit and then collapsed, creating these crunchy pockets in the cookie that exposed small pools of whole swirls of peanut butter. Definitely great with a cup of dark roast coffee.

foodbuzz, kodak photobooks, winning

Edible Pages

Through the luck of the draw, I recently received a free Medium sized Kodak Gallery Photobook from Foodbuzz’s Tastemaker Program. The process, to say the least, was interesting as I have over 6 years of photos–at least 1/3 of them food–on my hard drive. I have thought about making a book documenting some of my food related images of Maine but never wanted to sit down and wade through gigabyte after gigabyte of photos.

It’s amazing how much a free gift like this can be a motivator.

From start to finish the process took me nearly four hours and almost half of that time was spent trying to move one single picture from one frame to another. I don’t know if it was my mind at the late hour or a hiccup in the system, but there was a point when I was so frustrated that I was going to scrap the whole thing. Free gift be damned!

So, the overall layout was kept modest. Black cover, black borders. Single sentence captions beneath pictures ranging from the cat at Harbor Fish Market(at the top), a two page layout dedicated to meat, and a picture my youngest nephew cracked out with a S’mores in hand and covered in chocolate–fittingly, the last image in the book.


I’m glad that my momentary frustration didn’t get the best of me because the final product, while simple, made me extremely proud of many of the shots that I’ve taken over the years. So, thank you to Kodak and Foodbuzz for giving me the opportunity to create an archive of memories that I’ll have around for quite some time.

Kodak is also kind enough to be giving a 40% discount to readers, until the end of August, to create their own photobook (food, family or otherwise).

celebrating life, for mikey, for my love, peanut butter pie, using the internet for good

Slice of Humble: Peanut Butter Pie for Mikey

As I recently posted, fellow blogger Jennifer Perillo, recently lost her husband and asked people to make one of his favorite dishes, a Peanut Butter Pie, and share it with someone that they love. Like so many that have participated, I did not know Mikey or Jennifer and only came to know about them when I read her heartbreaking story online. Her request was moving and simple. It resonated with me greatly.

So, I am sharing this with my Missus, in honor of Mikey and Jennifer.

Creamy Peanut Butter Pie

serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

food memory, for a greater cause, in honor of mikey, peanut butter pie

Peanut Butter Pie for Mikey

From Food In Jars:

As so many of you know, food blogger and writer Jennifer Perillo‘s husband Mikey died swiftly and unexpectedly this last Sunday…

Earlier this week, Jennie asked that people take a moment to make Mikey’s favorite peanut butter pie and share it with someone they love. I made mine last night. It’s deeply imperfect, with a crust that won’t stay together and a chocolate layer that’s too thick.

Still, when I cut a messy slice for Scott last night, I did so without apology and with gratitude that he was standing right there to receive the plate.

Lots people have made pies in honor of Mikey, Jennie and their girls today. The FN Dish has been keeping track and has a comprehensive list here.

charcutepalooza, food porn, messing up, tomato, tomato terrine, tomatoes

Charcutepalooza: Heirloom Tomato Terrine

I thought I would be able to reenter the realm of Charcuteapalooza: The Year of Meat by fulfilling their call for a Terrine or Mousseline. Time and, more so, money has been a factor in not participating in the past three rounds and I found myself, again, not being to justify plunking down the money on a piece of equipment that I may or may not use again. I thought I had found salvation from purchasing a $50+ terrine mold by using a recycled Trois Petit Cochon package. It would allow me to do an uncooked terrine which I thought would be kosher–I mean, even Ruhlman throws us a vegetable one at the end of the chapter of ‘Charcuterie.

As luck would have it, Bon Appetit even published a stunning Tomato Terrine in this month’s issue. Surely the God’s of ‘Poor Man’s Charcuterie’ were smiling down on me. But, they weren’t. Not really.

Yes, I had made a terrine. Yes, it worked because I didn’t have to cook it. Yes, it met Mrs. Wheelbarrows plea for ‘pre-sen-ta-tion.’ Yes, I had justified in my head that this fit into the “Year of Meat” because of the use of gelatin. But, I hadn’t read all of the rules–that it needed to be more about the binding, than the vessel. That Mrs. Wheelbarrow, herself, had published a terrine that was not cooked in the oven and, therefore, I could have too. I could have also made a cooked terrine using ramekins. I could have done just about everything else that I did and fell into the paramaters that were clearly set out before me.

Just as I was about to declare victory and felt great about what I created, I fell on my face.

At least a little.

I mean, what I made was probably one of the most visually stunning dishes I’ve made in my own kitchen. There were some errors, like losing too much juice to too much weight before it had time to set, making it a lot more delicate than needed.

But, the flavor equaled the visual and, for that, I do have to declare victory, even if it wasn’t in the name of ‘Charcutepalooza.’

From Bon Appetit:

2 carrots, chopped

leek, thinly sliced

celery stalk, chopped

shallot, halved

garlic clove

flat-leaf parsley sprigs

black peppercorns

fresh bay leaves (or 1 dried)

6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled

teaspoon kosher salt plus more for seasoning

1 1/2 tablespoons unflavored gelatin

cup thinly sliced chives plus more

teaspoons red wine vinegar

Nonstick vegetable oil spray

Extra-virgin olive oil

Sea salt

Special Equipment

You will need two 8×4 1/2″ loaf pans.


Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover; keep hot

Uncover terrine; invert onto a platter. Remove pan and plastic wrap. Slice terrine; transfer to plates. Drizzle with oil and sprinkle with chives and sea salt.

Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3″ overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over. Repeat layering with remaining tomatoes and stock. Pour remaining stock over to fill pan. Cover terrine with plastic wrap. Place on a small rimmed baking sheet.

Place second loaf pan on top of terrine. Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

I drizzled some basil oil over top of the terrine, as well as some sliced mozzarella from Vermont. A more visually stunning spin on the Caprese salad and perfect for an August get together with friends.

Charcutepalooza: Heirloom Tomato Terrine on Punk Domestics

cooking mexican at home, cotija cheese, goat meat, goat mole enchiladas, negro mole, pickled onions

Goat Mole Enchiladas at Home

I’ve cooked llama and kangaroo, but never something a little bit closer to home, like goat. I’ve had it quite often, especially when my ex and I were together, favoring a Caribbean restaurant back in Albany that made a killer curry goat. But, in the seven years I’ve been here, I’ve only had it’s milk and cheese. An early dash to the Farmers Market at Deering Oaks changed all of that when I had the chance to pick up some locally raised meat.

And, to give in to a hankering for some richer Mexican food (thanks a lot Zapoteca), I thought I would make a mole, a dish I’ve made a few times before at the old incarnation of my job but never at home. The dish took a while to prepare but the results were well worth it. The goat had a mildness to the meat, similar to veal and took on a lot of the flavors from the mole quite nicely.

For the Mole, I used the Mole Negro recipe that was featured in Saveur this past January. They paired it with a roasted pork loin and I decided to braise some local goat meat

that was shredded from the bones and set overnight in the mole to absorb the flavors. The braise was simple: mirepoix, stock, salt, pepper and goat meat. I didn’t cook them directly together because I worried about the mole thickening up too much.


1 large tomatillo, stemmed, rinsed, and quartered

1 small tomato, cored and halved

1 small yellow onion, roughly chopped

1 cup corn oil

6 dried pasilla chiles, stemmed and seeded

1⁄2 ripe plantain or banana, cut into 1⁄2″ cubes

1⁄4 cup peanuts, plus more crushed for garnish

1⁄4 cup sesame seeds

1⁄4 cup raisins

2 1⁄2 cups chicken broth

2 oz. Mexican chocolate, chopped

1 1⁄2 tsp. oregano

1⁄2 tsp. ground canela or cinnamon

1 slice white sandwich bread, toasted and crumbled

Kosher salt, to taste

Grated piloncillo or brown sugar, to taste

6 sprigs cilantro, for garnish

2. Make the mole: Heat oven to broil and position a rack 10″ from the heating element. Toss tomatillos, tomatoes, and onions with 2 tbsp. oil in a bowl and transfer to an aluminum foil–lined baking sheet; broil, turning once with tongs, until soft and well browned, about 15 minutes. Transfer charred vegetables to a large bowl; set aside. Heat oven to 400˚. Transfer chiles to the aluminum foil–lined baking sheet and toast, turning once, until dark and fragrant, about 3 minutes. Transfer toasted chiles to large bowl and cover with 3 cups boiling water; set aside to let soften for 15 minutes. Drain chiles, reserving 1⁄2 cup soaking liquid; set aside.

3. Heat 3⁄4 cup oil in a 3-qt. high-sided skillet over medium-high heat. Add plantains (or bananas) and cook, stirring frequently, until browned, 2 minutes. Add peanuts and sesame seeds and cook, stirring frequently, until browned, 3 minutes. Add the raisins, the tomatillo mixture, and the chiles with the reserved soaking liquid, along with the chicken broth, chocolate, oregano, canela, and bread; bring the mixture to a boil and remove from heat. Working in batches, purée the chile mixture in a blender to make a smooth mole.

4. Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add mole and cook, whisking frequently, until it thickens slightly, about 5 minutes. Season with salt and piloncillo; set mole aside and keep warm.

After the mole and goat got to know each other overnight, I quickly fried up 6 corn tortillas in oil, laid down some rice and a good heap of the mole into the center and folded tightly before putting them in an oven proof dish. When I was done rolling all six, I topped with shredded cheddar cheese and cotija and baked in the oven for about 25 minutes.