Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video may have been a little graphic, but that’s what I always think of when I hear the legend of how these cookies supposedly got their name. As the story goes, when these sweet treats first made their appearance, people that tasted them were so taken by the sheer awesomeness, that they went nuts and started running around shouting, “Whoopie!! Whoopie!!” 

Sure they did. This seems very exaggerated, but no matter how they got the “whoopie” part, at least the rest of the name is not accurate either. That’s right, not only is this cookie not a pie, this pie isn’t even a cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious name, at least the gingerbread part is accurate. Although, now that I think about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie exchanges in full swing, the only thing I can say with certainty is that these whatever-they-are’s were very delicious, fun to make, and I hope you give them a try soon. Enjoy!

Ingredients for 9 to 12 finished Gingerbread Whoopie Pies (depending on the size!)

10 ounces (by weight) all-purpose flour (about 2 cups of sifted flour - see note below!)

1 1/4 teaspoon baking soda

2 rounded teaspoons ground ginger (3 if you like it spicy)

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup white sugar

1/2 cup dark molasses

1 egg, beaten

1/3 cup vegetable oil

1/3 cup boiling water

Bake at 350ºF or about 12 minutes

For the filling (makes extra!):

1 package (8 oz) cream cheese, room temperature

2 1/2 cups powdered sugar

1/4 cup butter, room temperature

2 tsp cream or milk

1 teaspoon of vanilla extract

*you can adjust texture by adding more powdered sugar or milk

View the complete recipe

Flour portioning note: It is critical to weigh the flour for this recipe to work as seen in the video. 10 ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.

Next Up: Gingerbread Whoopie Pies

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around.

Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.

By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the top

View the complete recipe

Next Up: Not Quite Chicken Cordon Bleu

I Married for Love, Not Cookies

I get a lot of cookie requests this time of year, and while I’m not a fanatical cookie lover myself, I have posted videos for a fair number of them. In fact, I have a new and exciting Christmas cookie post coming later this week. In the meantime, I thought I’d repost this great recipe from three years ago, featuring my favorite, Michele’s famous Chili Chocolate Cookies.

As most of you know, Michele is my lovely and talented wife, and as I joke about in the original post, this would still be my favorite chocolate cookie, even if I weren’t legally bound by marriage to say so. I hope you enjoy this very chocolately blast from the past, and stay tuned for what I hope will have many of you yelling, “Whoopie!”

Click here to read the original post and to get the ingredients.

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. 

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

View the complete recipe

Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever

Whenever there’s a discussion about the history of celebrity chef pop culture, one name is invariably left out, and this Swedish Meatballs recipe served as a reminder of that sad fact. How anyone can talk about the pioneers of food television without including the Swedish Chef from the Muppets is beyond me.

His frenetic energy and charisma makes Gordon Ramsey seem like a shrinking violet by comparison. His technique surpasses Emeril's on every level, and if we’re just talking catch phrases, how can you even begin to compare “Yummo” to “Bork, Bork, Bork?”

Some use the excuse that he wasn’t actually real, that he was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy forearm. Well, that may be true, but it goes beyond that. I believe there’s been a systematic discrimination against Swedish chefs, which has made advancing upward impossible. I call it the ice ceiling.

Do NOT forget the Lingonberry jam!

Anyway, in related news, these Swedish meatballs rocked! Unlike most of the recipes I post here, I’ve had little experience with the recipe, but was very happy with the results, except for one major issue, which I mention in the video. I broke the cardinal rule of meatball making, and used lean meat.

Not paying attention, I picked up a package of ground pork that turned out to be 95% lean. The horror. I might as well have used tofu. Nonetheless, I loved the flavor, but implore you to use regular ground beef, and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying a plate of meatballs even the world's most under appreciated celebrity chef would love. Enjoy!

Ingredients for 4 large portions:

For the meatballs:

2 tbsp butter

1/2 yellow onion, finely chopped

1/4 cup milk

2 large eggs

1/3 cup plain bread crumbs

3/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/2 teaspoon fine salt

pinch of cayenne

1 pound ground chuck

1 pound ground pork

*Note: you can always cook a little piece to taste for salt, and adjust from there.

Brown meatballs in 425 degrees F. oven for about 20-25 minutes.

For the sauce:

2 tbsp butter

3 tbsp  all-purpose flour

3 1/4 cups beef broth

1/2 cup heavy cream

1/2 tsp sugar

1/4 tsp Worcestershire sauce

salt and pepper to taste

View the complete recipe