GTB RECIPES

TRIED AND TRUE PEANUT BUTTER COOKIES

By Ellen "EJ" Sackett

I bought myself an early Christmas present last week—a retro-red electric mixer. It had been a while since I'd baked anything. To break in my new toy, I decided to make my mother's peanut butter cookies. The recipe makes a bunch, a great choice for cookie swap parties, and they freeze well so you can make them ahead of time to have on hand for starving children and unexpected guests.

Thank goodness for Mom. I don't know what I'd do without her on the other end of the phone, walking me through each step, from "Do you know if brown sugar has an expiration date?" to "It's me again. Do you know how many sticks of butter there are to a cup?" to "Which do you want to hear first: the good news or the bad news?" to "Mom, I've got to go—I smell smoke!"

This recipe is foolproof. I can vouch for this, since this batch survived ad-libbing the amounts of baking powder and baking soda (since the measuring spoons were MIA), accidently bumping the spatula into the spinning beaters and breaking off the tip (thankfully found intact in the dough), forgetting to add flour until the last minute (lordy, that dough is awfully sticky), and finally, almost burning the house down (I did put the oven on bake, not broil, didn't I?).

Okay, so I'm not a great cook, but I love to eat peanut butter cookies. You will too, after you try this recipe:

Mom's Peanut Butter Cookies
(from "Kiss the Cook", a family cookbook by Betty Ann and Dick Ritscher, 1997).

(Suggestions from Mom: "For extra crunch, make 'em with crunchy peanut butter. I sometimes add a cup of mini-chocolate chips to the batter.")

1 cup minus 2 tablespoons butter (or margarine)
1 cup peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2-1/2 cups all-purpose flour
1 tsp. baking powder
1-1/2 tsp. baking soda
2 or 3 tablespoons wheat germ (optional)

1. In a large bowl, with an electric mixer, thoroughly mix butter, peanut butter, granulated and brown sugars and eggs.

2. In a small bowl, fork-stir flour with baking powder, baking soda, and wheat germ.

3. Add the dry ingredients to the peanut butter mixture and beat until smooth. Cover bowl and refrigerate until the dough is well chilled.

4. Roll dough into balls the size of large walnuts. Place them 3 inches apart on a lightly greased baking sheet. Dip a fork in flour and flatten each ball in a criss-cross pattern.

5. Bake in an oven preheated to 375 degrees F until cookies are light brown, about 10 to 12 minutes. Watch them carefully; they should be set, but not hard. Cool on a wire rack Store in tin with a tight-fitting lid. These cookies freeze well.

Yield: About 5 dozen cookies.

Originally published in Keller Citizen 2008 Holiday Guide.

Rudy's Country Store and B-B-Q, Denton, Texas (near DFW)

RUDY'S B-B-Q SAVES THE DAY!

It was 10:30 a.m. I had an outdoor party to throw and only a few hours to prepare for it. The guest of honor was a friend visiting from Japan, and we wanted to show him a good ol' Texas time. At first, I planned on going to the supermarket and picking up hamburger fixin's and a few sides from the grocery deli. But then it dawned on me: What could be better than to offer our Japanese guest barbecue?

I remembered a barbecue joint along the highway I hadn't been to in a while. It was a friendly place, where customers stood in line to place their order, choose their beer from an ice-filled trough, then chose from one of many folding chairs along the rows of tables lined up like a church social. Taking a chance, I stopped in to see if Rudy's could help me at the last minute.

The young woman behind the counter at the front of Rudy's Country Store was an expert in handling to-go orders and catered events. She offered several recommendations and gave me samples to taste. After considering the options, I ended up with a combination of smoked brisket, turkey, sausage, St. Louis ribs and a couple of chickens with sides of creamed corn and coleslaw. The price, on par with what I expected to pay at the grocery store, included one regular and one "sissy" bottle of Rudy's B-B-Q sause [sic], pickles, onions, jalapeños, cutlery, napkins and even a plastic table cloth! I was set.

For more money, I could've added pork loin and chopped beef, or one of the other sides such as potato salad, pinto beans, green bean salad or corn-on-the-cob. Dessert is another add-on, which includes a choice of banana pudding or peach cobbler, and ice tea, both sweetened and unsweetened, are available.

I made arrangements to pick up my order at 1 p.m. and it was ready to go when I arrived. Several employees armed with foil tins lined up to carry the food to my car. Each tray was clearly labeled, so unpacking the steaming contents once I arrived at my destination was a cinch. I have never thrown a party with such ease.

The party was a hit. My guests raved about the tender meat, and one of them even said it was the best barbecue he'd ever had. I could've made a meal on the creamed corn alone. My Japanese friend enjoyed the Texas-style tradition too. The best part? I had time to enjoy myself and my friends. The next time I throw a party, I'll remember Rudy's.

$-$$

Rudy's Country Store and B-B-Q
520 South IH-35 E, Denton, Texas 76205
(940) 484-7839
(Additional locations in Carlisle and Coors, NM; Norman, OK, as well as Amarillo, Austin, Brownsville, College Station, Corpus Christi, Del Rio, El Paso, Frisco, Laredo, Leon Springs, Lubbock, New Braunfels, Pharr, Round Rock, Sea World, Selma, Spring, Tyler and Waco, TX.)
www.rudysbbq.com

GTB GADGETS

KUHN RIKON'S PARING KNIFE MAKES THE CUT

If I could have one kitchen utensil what would it be? I'd pick Kuhn Rikon's lightweight paring knife from Switzerland that's easy to grip and slices with perfect precision. It has a plastic handle and comes with a matching sheath to protect the sharp, non-stick 3-3/4 inch blade. This handy tool comes in a variety of cheery colors so it never gets lost in a crowded drawer and is priced right at around $10. The Kuhn Rikon paring knife makes an ideal present for any level chef and can be purchased online at Sur la Table (www.surlatable.com) or at specialty kitchen stores. ~ ej

GTB RECIPES

A THANKSGIVING DINNER FAVORITE: CRANBERRY ORANGE RELISH

by Ellen EJ Sackett

Thanksgiving is around the corner, and I'm already salivating. Who can resist turkey with cornbread dressing, baked sweet potato casserole with a gooey marshmallow topping, melt-in-your-mouth crescent rolls, and pumpkin pie topped with a dollop of fresh whipped cream? Can't you hear my tummy growling?

But my all-time favorite is homemade cranberry-orange relish, a perfect meld of sugary-sweet, tart and tangy that's so yum, it'll reform even the most adamant anti-cranberrians. This easy-to-make side dish tastes better if prepared ahead of time and keeps well in the fridge for days after—that is, if it isn't gobbled up first. If you do run out, Christmas will be here soon, and you can serve it then too. That's what I do.

Fresh Cranberry Orange Relish

1 (12-ounce) package fresh or frozen Cranberries, rinsed and drained
1 unpeeled orange, seeded, and cut into eighths
3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Note: May also be prepared in a food grinder.
Basic recipe courtesy of Ocean Spray Cranberries, Inc.

Optional ingredients can be added to this basic recipe. Here are a few suggestions:
One tart green apple, cut into small pieces
One cup coarsely chopped pecans
1/4 cup dried currants
Here's another suggestion: Slather it on sourdough bread for extra special sandwiches made with leftover turkey.

Café Pinot, Los Angeles, California

CAFE PINOT: OUTDOOR ELEGANCE IN THE HEART OF L.A.

By Ellen "EJ" Sackett

An evening spent at Café Pinot is an evening well spent. In the heart of downtown Los Angeles, this Patina Group restaurant sits on some of the best real estate in the city near the Los Angeles Public Library, adjacent to Maguire Park at Flowers and Fifth Streets.

My party arrived for a light, late evening dinner and sat on the outdoor patio. Immediately we were transported from the high-energy urban setting to a serene garden atmosphere. Delicate white lights strung from the trees twinkled above us and candles flickered on the tables as we settled in for an easy, relaxing meal.

Our server expertly guided us through the wine and menu selections, which required some explanation, until we landed upon our choices. We began with a basic California red and two appetizers: the lightly-breaded Dungeness crab cake with Asian pear, lemongrass aioli and a small lettuce salad and the Seared Hudson Valley Valley fois gras complemented by a mountain huckleberry sauce with pistachio and frisée (curly endive). Both choices were exquisite and rich, although I favored the crab cake combination. My entrée selection was the rotisserie of free range chicken with three grain mustard and pinot fries, a safe bet compared to the more unusual fare, such as the farm-raised rabbit, lavendar [sic] poached loin, pot-roasted leg, autumn bean cassoulet, and braised Tuscan kale, or the Wagyu beef cap loin, porcini ravioli, roasted root vegetables with salsify mousseline. The chicken was tender, just as expected, and perfectly complimented by the mustard sauce and the ample portion of light crispy fries. I ordered the truffle mashed potato side dish, mostly out of curiosity. At an extravagant $22, I assumed the flavor would be a singular experience. The family-style serving was plenty to share; however, I could only faintly distinguish a mushroom taste, not distinctive enough to justify the expense.

Choosing dessert proved to be difficult, as the options were all equally intriguing. We went for the Apple Tarte Tatin with Lemon Verbena Ice Cream and Vanilla Anglaise as well as the Jasmin Pannacotta with Sweet n Sour Berries and a balsamic reduction. The Jasmin Pannacotta was almost like experiencing two desserts in one. By itself, the pannacotta with the balsamic reduction was strangely strong and sour as well as slightly sweet. Combined with the berries, it had almost no flavor, but its creamy, custard-like consistency was a light contrast to the intensity of the fruit. The menu boasts of some delightful cheeses from Wisconsin, Spain and France and a selection of teas for lighter after-dinner fare as well as dessert wines and liquors.

I had a glimpse of the inside décor, which is simple yet elegant. I will look forward to enjoying a meal from that perspective on another occasion. My first visit to Café Pinot was impressive. This expensive dinner in a world-class city sets the standard.

$$$$

Café Pinot
700 West Fifth Street
Los Angeles, CA 90071
213.239.6500
www.patinagroup.com

Hours:
Lunch: Monday through Friday, 11:30 a.m. to 2:30 p.m.
Dinner: Monday and Tuesday, 5 p.m. to 9 p.m., Wednesday and Thursday, 5 p.m. to 9:30 p.m., Friday and Saturday, 5 p.m. to 10 p.m., Sunday, 4:30 to 9 p.m.