I just have to say that this recipe turned out better than the regular Spritz Cookies my mom and I made the same day.  They were perfectly shaped, not flat or globby.  They also tasted just as a Spritz Cookie should, almond and vanilla bliss.  I couldn’t even tell there was xanthan gum in them.  So once again, thank you Carol!  You made my first gluten-free Christmas a happy one!

Ingredients

• 2 1/2 cups Carol’s Sorghum Blend (1 1/2 cups sorghum flour, 1 1/2 cups potato/cornstarch, 1 cup tapioca flour)
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 3 egg yolks
• 1 tbs 1% milk
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract

1. Place a rack in the middle of the oven. Preheat the oven to 375 degrees F.  Have a 15×10 inch ungreased baking sheet (not non-stick) ready.  Have your cookie press and plates ready.  In a small bowl, whisk together the sorghum blend, xanthan gum, and salt until well blended; set aside.
2. In a medium bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.  Beat in the egg yolks, milk, vanilla, and almond extract.  Reduce the speed to low and gradually beat in the flour mixture until the dough is smooth.  It should be soft an pliable, not stiff and hard.  Divide the dough into four balls; tightly wrap three of them so they don’t dry out and place on the countertop.  Do not refrigerate the dough.
3. Following the directions accompanying the cookie press, roll the ball of dough into a log and fill the cookie press.  Press the cookies onto the baking sheet about one inch apart.  If the dough is too stiff, return all the dough to the mixing bowl and beat in another tablespoon of mile.  If it is too wet, add more sorghum blend a tablespoon at a time.
4. Bake 10 to 12 minutes or just until the edges of the cookies turn golden.  Do not overbake.  With a very thin metal spatula, immediately transfer the cookies to a wire rack to cool completely.  If you leave them on the cookie sheer too long, they will be hard to remove.  Store tightly covered, for up to two days, or in the freezer for up to one month.

On a side note, I like to add either red or green food coloring to the dough to make it more festive!  Be careful if you choose to add it, a little goes a long way.

Ingredients

• 2 tsp canola oil
• 1 lb ground turkey
• 2 cans (14-15 oz each) Great Northern beans, rinsed and drained
• 2 cans (14-15 oz each) petite diced tomatoes with green chiles, including juice
• 1 can (4 oz) diced green chiles, drained (I leave them out for a more tame chilli)
• 1 small onion, peeled and sliced
• 2 tsp chopped fresh oregano, or 1 tsp dried
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 quart chicken broth (if you need gluten free, I suggest Whole Foods brand)
• 2 garlic cloves minced
• 1/2 cup fresh cilantro, divided
• 1 cup shredded Monterey Jack cheese

In a dutch oven or other deep, heavy pot with a tight fitting lid, heat the oil over medium heat.  Add the turkey and cook until browned, about 7 to 10 minutes.  Add the beans, tomatoes, chiles, onion, oregano, cumin, salt, cayenne, broth, garlic, and 1/4 cup cilantro.  Cover and cook on medium 30 to 40 minutes.  Ladle into soup bowls and serve immediately, garnished with a sprinkle of cheese and the remaining 1/4 cup cilantro.

Please note that it makes great leftovers!

I found Wolfgang Puck’s Wild Mushroom Risotto, and knew I had to make it.  He is one of my favorite chefs, and I have never been disappointed while dining at any of his restaurants.  I was definitely not disappointed in the recipe.  It turned out perfectly, the mushrooms gave the risotto amazing flavor.

I ordered the Kobe beef filet.  Kobe beef is a special type of cattle raised in Japan.  They are fed nothing but the best, and are treated to massages, and have the happiest life possible.  This creates a well marbled meat, that is melt in your mouth tender.  Prime imports its Kobe beef directly from Japan, ensuring the best quality steak.

I remember the plate being set in front of me.  I couldn’t help but admire the beautiful steak like it was a piece of art.  The smell was amazing and made my mouth water as soon as it hit my nose.  Then the first bite!  I didn’t even need my knife the meat was so tender.  I almost didn’t even need to chew while the juicy morsel melted in my mouth like a piece of butter.  I enjoyed the rest of the steak very slowly.  It was one of the best meals I’ve ever had.  I would recommend Prime to anyone that loves steak, and is willing to spend a little more on quality.

So, I can’t go to Prime on a whim, but I can make a damn good pan seared filet.  It’s easier than you think.

• First I set out the 1-1/2 inch thick steaks and allow them to reach room temperature.  About a half hour before I plan to start cooking I preheat the oven to 450 (F) and place my cast iron skillet on the second rack.
• Once the steaks are room temperature I pat them dry with a paper towel, making sure I get most of the moisture off of the steaks.
• I then coat the steaks with a thin layer of extra light (has a higher smoking point than EVOO) olive oil, and salt and pepper to taste.
• Next I heat a non-stick skillet on high until it is good and hot.  I then gently place the steaks in the skillet and brown them for three minutes on each side.
• I then remove the steaks and place them in the cast iron skillet.  I like mine medium rare, so I usually let them bake for about 6 to 6-1/2 minutes.  For rare steaks you could go anywhere between 4 to 6 minutes, for medium 8 to 10 minutes.
• I let remove the steaks from the skillet and allow them to rest, covered, for at least 5 minutes in order for the juices to run out.
• Now they’re ready to serve!  Enjoy!

Julia Child’s recipe is very complex and involves using way too many pans.  Someday when I have the time, I will attempt to make Julia’s recipe (and blog about it).  For now however, I’ve discovered how to make a much simpler dish that’s just as tasty.  You might feel like you’re cheating a bit while making the dish, but your taste buds will appreciate it.  I found Divine Caroline’s beef borguingon recipe online, and it cured my craving.  The meat turned out juicy and tender, and the vegetables were to die for!  My favorite are the pearl onions, not just because they’re fun to peel, but because they soak up all of the other flavors in the dish.  So here it is, my favorite beef bouruingon recipe for now:

Ingredients:
1 tablespoon olive oil
2 pounds lean beef stew, or chuck roast (If you use chuck roast, cut it into 1-inch pieces. Trim the fat and any membranes, leaving the marbling. Chuck roast needs the marbling to keep the beef moist and tender.)
2 shallots, chopped
3 garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup beef stock or broth, plus a bouillon cube
1 1/2 cups burgundy, or good red wine. (You don’t have to go overboard on the price, but don’t use the cheap stuff—you will regret it.)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 large bay leaf
1 strip orange peel about 2 inches long (use a veggie peeler)
3 large carrots, cut diagonally into 1 inch pieces
1/2 pound pearl onions, peeled with trimmed root*
1/2 pound small white button or Cremini mushrooms. (If you can only get larger mushrooms, cut in half.)
Salt and freshly ground pepper to taste.

Directions:
Preheat oven to 325 degrees. Season meat with salt and pepper. Don’t omit this step. It’s better to salt your meat early on, and check for taste later. Salting your dish towards the end of cooking often leads to over salting, and doesn’t give the salt time to settle into the overall flavor.

In a heavy pot or Dutch oven, heat olive oil over medium heat, adding shallots and garlic. Sauté until softened, then add meat, and sauté until meat is browned, about 10 minutes. Stir in flour gradually, until it’s blended and lump free. Add wine, stock, spices, bay leaf, carrots, onions, and orange peel, and stir, mixing well. Transfer to the oven and bake, covered, for about 1 1/2 hours. Remove, test your seasoning, and add mushrooms, stirring well. If you think there’s not enough sauce, add a little more stock, but not much. The mushrooms will add liquid, and you want to make sure you have a nice, rich sauce. Bake, covered, for an additional 20 minutes or until the mushrooms are tender.

When done, remove bay leaf and orange peel and discard. Serve over mashed potatoes or buttered noodles.

*Sara’s side note on how to peel pearl onions:

Bring a pot of water to a boil, and toss in the onions.  Let the onions boil for 1-2 minutes.  Strain the onions, and immediately put them in an ice bath to keep them from cooking.  And now the fun part!  Cut one end of the onion off, and squeeze it.  The onion should pop out of it’s skin.  Be careful though, they can go flying through the air if you don’t.  I narrowly missed one of my cats when I wasn’t paying attention.  I scared the poor little guy!  I’ll see if I can’t get some pictures up to illustrate.

Spill the Wine, located in the theatre district of Minneapolis is a contemporary wine bar with flair.  Diners are instantly drawn in by the warm colors of the walls, and interesting lighting, which makes it seem like there are snow flakes falling gently from the ceiling.  Each table has a romantic feel with a candle lit in the center, and it is impossible not to look around at all of the interesting artwork on the walls.

The center of attention is the open kitchen.   What goes on behind the scenes in most restaurants is put front and center in Spill the Wine. Diners are able to watch as chefs quickly and professionally slice, grill, and sauté.

Spill the Wine is dedicated to its wine selection.  This is definitely a good place to start if you are just getting into wine.  The wine flights are reasonably priced ($12-$18) in which you get to try three different wines.  They all seem to be a little on the sweet side and not too dry, perfect for the beginner.  The wine list can be intimidating as it has selections from all over the world.  The staff, however are very helpful, and would be able to give you a great recommendation.  The wide variety gives the new wine connoisseur a great base to start from.

While the restaurant is all about wine, it also offers American Cuisine with  continental characteristics. The appetizers are amazing.  The bruschetta was everything and more:  the usual tomato and mozzarella but with a twist.  Layered between the garlic bread and tomato was a subtle olive tapénade that brought out the creamy, yet salty flavors of the cheese.  A slight drizzle of pesto topped it off giving this little dish a new but great taste.

The entrees were lacking given the price range of the wine bar ($25-$30).  The steak was juicy in the center, but grilled a little too long on the outside giving it a charred taste.  It was plopped unceremoniously on top of a pile of mashed potatoes and surround by gargantuan pieces of asparagus.

The jumbo scallops were not so jumbo, but were instead the size of a half-dollar.  They too were thrown without care on top of a pile of mashed potatoes and surrounded by a crab minestrone, which made for a different and disastrous combination.  It would have been much better  if all were served separately.

Dessert made up for the unsavory entrées.  A substantial slice of chocolate cake drizzled with hot fudge and white chocolate was light on the tongue: decadent but not overly so.  They also offer Muddy Paws Cheesecake which could easily be boasted as the best cheesecake in town.

Spill the Wine is a cozy, relaxing place recommended for wine beginners and connoisseurs alike.  If you’re looking for a place that’s friendly to all ages with atmosphere and great appetizers or desserts this would be a great place to go.  However, if you’re looking for a good steak or seafood, this is not the place for you.

Photo By http://www.flickr.com/photos/ventriloblog/ / CC BY-NC 2.0

If you’ve never heard of Cossetta’s, in the heart of St. Paul, then you are truly missing out on a very rare experience.  Few restaurants are still family-owned, but Cossetta’s is fourth generation owned, so you know that the food will be like Mom’s homemade Italian.

In the 1800’s, Michael Cossetta traveled from Calabria, Italy to settle in St. Paul.  He brought with him the knowledge of Italian meats and recipes and in 1911, opened up his store.

Although Cossetta’s is not in its original location, the quality of food has remained the same. As you enter the building, the smell of fresh-baked pasta and the aroma of garlic waft through the air.    The atmosphere is chaos in a little piece of Italian heaven.  Most of the time there is a line out the door.  But not to worry, the wait is no more than a few minutes and well worth it.

If you can get past the cafeteria-like scene, you are in for a treat.  Once at the head of the line, you have many options: soup, salad, pasta salad, sandwich, entrée, or pizza.  My suggestion is to get what they are famous for: the Cossetta Sandwich, sausage pizza, or a pasta entree.

The Cossetta Sandwich, in one word, is amazing!  It is made from beautifully seasoned, homemade sausage, slathered in the family’s secret sauce and stuffed between two thick slices of Vienna bread.
The pizza is equally as impressive.  Don’t let the look of it fool you.  Trust me, it may look like you want two pieces, but unless you’re a professional athlete with a huge appetite, one piece is enough.  It’s a New York style pizza that is hand tossed (if you’re lucky enough, you can actually see them tossing the crust). It is smothered in their zesty sauce and fresh cheese.  Choose any topping you like and it will be perfect. They’re most famous for their sausage pizza, which is topped with their homemade Italian Sausage.

As for the entrees, stick to the pasta.  While their chicken dishes are tender and juicy, the sauces fall flat.  However, the pasta is another story.  The manicotti are wonderful little pillows filled to the brim with light fluffy ricotta cheese.  Along with your entree, you get mostaccioli con ricotta, which is pasta covered in incredibly rich ricotta and smothered with their tangy spaghetti sauce.  You also get a piece of buttery garlic bread, leaving little to be desired.

Then, if you have enough room for dessert, the cannoli is the best around.  The mascarpone is thick, but not heavy, and will make your tongue dance.  Not into mascarpone?  Then definitely get the chocolate hazelnut gelato, which tastes just like a Ferrero Rocher.

Still not had enough Cossetta’s?  Not a problem.  Just visit the picturesque Italian marketplace attached to the restaurant.  You can get frozen Cossetta’s entrees or buy something from the meat counter.

Overall, Cossetta’s is a wonderful experience. Stick to the pasta and the famous sausage, and you can’t go wrong. The food is a little pricier than you expect, between $8.00 and $10.00, but the quality and quantity more than make up for it.    It’s a slice of Italian life in downtown St. Paul.