GIANT GINGER-SPICE COOKIES

My boys are coming for a visit next weekend, and I am beyond excited since I haven't seen them both for over four months. Much too long from a mother's perspective. One of their favorite treats are these Ginger cookies that I used to bake for the cafe'. Everyone seemed to gobble them up, and they're equally great with milk or a steaming cup of coffee.

GIANT GINGER-SPICE COOKIES

4 ¼ cups of all-purpose flour
1 tablespoon ginger
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
1 teaspoon salt
¼ teaspoon allspice
1/8 teaspoon cloves
Pinch of freshly grated nutmeg
1 ¼ cups sugar, plus an additional ½ cup for coating
1 cup canola oil
¾ cup molasses
2 eggs
¼ cup finely chopped crystallized ginger

Heat oven to 350 degrees. Line cookie sheets with parchment paper. Combine flour, ginger, baking soda, cinnamon, salt, allspice, cloves, and nutmeg in a medium bowl.

In a large mixing bowl, beat together 1 ¼ cups sugar, oil, molasses, and eggs just until smooth. Add chopped ginger to combine; fold in flour mixture. Refrigerate dough for about 15 minutes.

Place ½ cup sugar in a small bowl. Using a large ice cream scoop (about ¼ cup equivalent), make mixture into balls; roll each in sugar to coat; place on parchment-paper lined baking sheets, about 3 inches apart. Bake for about 18 minutes, or until golden. Remove cookies to wire rack to cool completely. Once cooled, these cookies freeze well.

Makes about a dozen-and-a-half.

Coconut Rice Pudding with Chocolate Shavings

1/2 cup Basmati rice, soaked in cold water to cover for 1/2 an hour
13 oz. can coconut milk (Not Cream of Coconut)
1 1/4 cups heavy cream
1/2 cup sugar
1/2 teaspoon coconut extract
1 vanilla bean, split--seeds scraped and saved
Pinch freshly grated nutmeg
1 ounce dark chocolate, shaved

Drain rice from water; transfer to 2 quart heavy saucepan along with coconut mil, heavy cream, sugar, extract, vanilla bean seeds, and nutmeg. Bring to a simmer; continue simmering for 25 minutes, stirring on occasion. Remove pan from heat; transfer mixture to bowl; let cool; then gently fold in shaved chocolate.

Pour into individual serving dishes; chill until ready to serve. Can be made up to 2 days ahead.

Garnish with additional shaved chocolate and/or toasted coconut if desired.

Makes 4 servings

I say Brasciole....

...you say Rouladden.

Growing up in an Italian family with Italian food as the mainstay of our table, I was intrigued when dining at my future husband's house where his mother served Rouladden. Let me tell you, the aromas were wonderful! Bacon, onion, and mustard filled the top round meat rolls that would be browned and simmered until fork tender. My mother-in-law accompanied these gems with mashed potatoes, burnt green beans (an inside joke--mom ALWAYS burned the beans), and spoonsful of delicious gravy. My husband, his father, and sister would count the toothpicks at the end of the meal to see who ate the most and which person deserved the last....and this remaining rouladden on the platter usually got split or speared by the fastest fork. I've now made these for many a Christmas dinner, since my sons enjoy them, too.

This weekend, I had an urge for brasciole. They are the Italian equivalent of Rouladden, or vice-versa depending on your ethnicity. Mom always used egg and breadcrumbs in hers; I omitted the egg and used a filling of chopped sundried tomatoes, freshly grated Parm cheese, fresh breadcrumbs from an Italian loaf, and pesto. I combined the rolled and browned rolls in the "gravy" (The Italian word for sauce), along with some country pork chops. Though I've come to love Rouladden, there's just nothing like the aromas coming from a pot of gravy....and knowing that this homemade Italian staple would be served with my Eggplant Parmigiana. An antipasto started this meal that was truly a delicious comfort food for me.

Tommy Bahama

Had a great dinner and a fun time at T.B. in Naples last night. John and I enjoyed the young couple next to us celebrating their daughter's birthday...their son looked appropriately bored, but a good sport nevertheless.

The musician entertaining the diners had a playlist sure to satisfy everyone there, even if John did request AC/DC's "Hell's Bells." We "settled" for Tom Petty and The Eagles.

Our dinners came with sides of swarming flies, but that's to be expected when you're eating outside. The restaurant made every attempt to diminish the effects....lemon oil, citronella lamps, tiki torches, but to no avail. John's scallop slider appetizer seemed to attract more than a fair share of intruders, and although he was afraid of chomping on one, he seemed to avoid a mouthful. My Loki Loki Tuna Poke was exempt from the attackers, and I devoured every last bit. John had the snapper for dinner; I had the flatiron steak. The flies didn't really diminish our appetites or spirits. Speaking of spirits, my two Tommy 'Tinis with blue-cheese stuffed olives satisfied my tastes quite nicely, thank you very much.

Michael Franks - Eggplant (Live 1991)

Chocolate Wine?

"The right chocolate paired with the right wine can create a near-orgasmic experience."  Hmmm.  Certainly something to consider.  Chocovine.  When I saw this creation in Publix the other day, I picked it up--certainly chocolate and wine are God's gifts, but I just couldn't get past the chocolate milk look.  One would have to throw away all knowledge of what a good wine should look like in the glass, as even those of us with limited expertise don't want to see a thick, cloudy beverage in our favorite stemware.  But, perhaps if I can think along the lines of "dessert," I might give this a consideration.  The website lists some interesting cocktails to make using Chocovine, such as a "Treasure Island" with Banana Liqueur and Coconut Rum; and the "Midnight Rush" with Espresso Vodka.  All sound interesting for sure, but I'm not sure about the Cabernet mix....

You know I'm going to try this.  Just for curiosity's sake. 

Chocovine

Eat Pray Love

This book is a gem.  Written by Elizabeth Gilbert, it's a memoir described as "One Woman's Search for Everything Across Italy, India and Indonesia. 

Well, I've just finished "everything" in Italy, and it was such a pleasure and an enticement to read Gilbert's salivatingly beautiful descriptions of her love of, and relationships with, Italian food, including the name of her new friend, Luca Spaghetti.  From her carpaccio rolled around hazelnut mousse to the "best pizza in Italy," I was ready to book a flight.  I can understand this affection for food, since eating is not just a means of sustaining life in an Italian family...it's more of a religious experience.  It's about savoring the tastes, the textures, and the aromas.  It's about sharing that passion with those you love. 

Yes, the book is primarily about a spiritual journey following her divorce and deep depression, but in her search and brilliant writing, I find myself answering and asking questions about my own life. 

I'm off to India; then Indonesia.  I'm tempted, however, to re-read Italy, since I hate to leave it behind. 

4th of July Fare

I'll be headed over to my sister's place tonight on Marco Island; we're going to enjoy a few cocktails and probably consume more food than two small-ish women should.  It's the Italian heritage.  I've always said that eating is a sporting event. 

I'm going to make coconut martinis.  Simple recipe:  Van Gogh's Coconut Vodka--about 1 1/2 ounces per drink shaken over ice with 2-3 teaspoons of Coconut Milk.  Strain into a martini glass.  Garnish as desired.  I've had a similar drink that was garnished with toasted coconut, but as coconut can be chewy when eating it, I don't find it a desirable addition to a drink.  Perhaps garnish with a piece of fresh coconut and a sprig of mint. 

Donna is making portobello burgers with roasted vegetables, and I'm making baby back ribs.  She has a Key Lime Cheesecake for dessert if we're not passed out from food or drink by that time. 

Have a great day, everyone!  Happy 4th.