Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

Ingredients

2 sticks butter

¼ cup granulated sugar

½ cup confectioners’ sugar

2 cups flour

1 tsp salt

 9-12 oz bittersweet chocolate

4 candy canes, broken up

1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
4. Allow to cool 1 hour before serving. Cut into small squares or pieces.

Zucchini Latke Recipe

For full Hanukkah enjoyment, last Sunday I cooked up these potato, zucchini latkes to enjoy alongside a friend's homemade applesauce and great company. The basics of the recipe are below, easy to alter based on how many people you're serving. It's much faster with a food processor, though the shredding can also be done with a box grater.

The Nutrition Rundown: Zucchini and onion cut down on the calories and carbs a bit. But don't be fooled, these fritters are fried up in lots of oil, so watch your portion. Try serving as an appetizer or side dish.

Zucchini, Onion and Potato Latkes

Ingredients

2 parts potatoes (like Russet or Yukon Gold), peeled and shredded 

1 part white onion, shredded

1 part zucchini, shredded

1-3 eggs (depending on amount of vegetables used- about 1 egg for every 4 potatoes)

Flour (~1/4 cup per egg used)

Salt and pepper

Canola oil

Applesauce and sour cream for serving (optional)

Directions

1. Place shredded vegetables in strainer and pat dry with clean towel, tossing and repeating until as much moisture is removed as possible. 

2. In large bowl, mix vegetables and egg(s). Add flour until mixture is "scoopable" consistency. Mix in salt and pepper. 

3.Lay out paper towels or paper grocery bags on counter.  Heat large skillet over medium heat. 

4. Add oil to cover ~1/4" of pan and heat about 1 minute (do not let oil smoke). Using ice cream scoop, place dollops of potato mixture into frying pan and flatten them. Allow to fry about 4 minutes before turning with metal spatula. Once both sides are golden brown, remove from pan and let cool on paper (this soaks up excess oil). 

5. Repeat step 4 until all latkes are golden and delicious. Serve with sour cream and/or applesauce. 

Challah Recipe

This past weekend, I made challah in honor of Hanukkah celebrations. I found a terrific traditional recipe from a Fleischmann's cookbook and doctored it up a little to be more in line with my modern day kitchen. Though yeast breads take time (and patience!) to prepare, they're not difficult and highly impressive to family and guests. I enjoyed this one toasted with jam and coffee, as dinner bread, and pretty much all meals until it was devoured. Can't wait to make it again!

The cookbook that inspired the loaf!

The Nutrition Rundown: ~Half whole grain for more fiber. A perfect, hearty treat of a side for the holidays- enjoy it as your meal starch!

Braided Challah

Ingredients
3 cups bread flour, divided
2 Tbs sugar

1 1/2 teaspoons salt
1 package Active Dry Yeast (I used Fleischmann's, obviously)

2 cups whole wheat flour
1/3 cup butter, softened
1 cup very warm tap water (120-130 degrees F)
4 eggs, room temperature
1 tsp cold water

Directions

1. In bowl of electric mixer, sift together 1 1/4 cups bread flour, sugar, salt and undissolved active dry yeast. Add butter. 
2. Put mixer with bread hook on medium speed. Gradually add warm water and beat for 2 minutes, scraping bowl occasionally. Add 3 eggs + 1 egg white (reserve yolk for later in recipe). Continue beating with bread hook, and slowly add remaining bread and whole wheat flour until a soft dough forms. Allow mixer to run about 4-5 more minutes. 
3. Turn out dough lightly floured surface. Knead about 1-2 minutes, until smooth and elastic. Place dough in grease bowl, turning to grease all sides. Cover with clean towel and let sit in warm, draft-free place until doubled in bulk (about 1 hour). 
4. Punch dough down and turn onto lightly floured surface. Divide into 6 even pieces. Roll each piece into long rope, about 15" thick. 
5. Place the 6 strands in a row. Pinch tops together (may require a touch of water to seal). Begin braiding:

• Move outside right strand over 2 strands
• Move 2nd strand from left to far right
• Move outside left strand over 2 strands
• Move 2nd strand from right to far left
• Repeat with outside right strand until all strands are braided.
• Pinch ends together, using a bit more water if needed to seal them.

6. Beat egg yolk wit 1 tsp cold water. Brush over loaf. Let rise in warm, draft-free place about 1 hour longer.

7. Bake at 400 degrees for 20-25 minutes on baking sheet. Remove from baking sheet and cool on wire rack. 

Fresh Pick of the Week: Brussels Sprouts

Brussels sprouts are available year-round, though at their peak season September-February. Like itty-bitty cabbages (and from the same family), this vegetable is packed full of fiber to make you feel full and keep your digestive tract healthy as well as vitamin C, especially important to help with immunity in cold and flu season. More importantly, Brussels sprouts are delicious! They may have gotten a bad rap during years of icky overcooking, which releases their sulfur-taste (and makes your house stink). Cooked properly, they taste slightly sweet and make a perfect, low-calorie, nutrient-dense side dish. Try them sliced in half, tossed with olive oil, salt and pepper and roasted at 425 degrees, or give the recipe below a try.

Steamed Brussels Sprouts with Dijon Sauce

Ingredients

Brussels sprouts- as many as you can eat :)
~2 Tbs Olive oil
~1/4 cup Dijon mustard
Salt and pepper to taste

Directions
1. Wash Brussels and slice off stem ends. Steam in pot of boiling water- leave lid off for first 2 minutes of cooking to release the enzymes that will otherwise cause them to become an UGLY green color.
2. Remove Brussels from pot and add oil, mustard, salt and pepper. Whisk to combine. Add back in Brussels sprouts and toss together.
Enjoy this dish warm!

Waterloo & City

A friend from out-of-town and I enjoyed a great dinner at this gastropub in Culver City last Friday night. Even though it was raining, we kept cozy on their covered patio, under the heaters in what was quite the November-in-LA experience for two Midwest natives. We barely scratched the surface of their varied food and drink menu (awesome looking cocktails and affordable, good wine...yes please!). I enjoyed every bite of the smaller plates we shared, and I'm looking forward to going back for the entrees! 

Salmon Tartar Special

Broccolini, Garlic, Chili...a pleasant spice! 

Wild Mushroom Pizza, Smoked Mozzarella, Truffle Oil
(that's right...TRUFFLE OIL)