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Items by Garrett McCord

Simply Recipes

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  Pistachio White Chocolate Chip Cookies

  Posted: Sep 15th, 2008, 10:29pm MST by Garrett McCord

  

  Guest author Garrett McCord of Vanilla Garlic brought 2 dozen of these cookies over today. We inhaled them. ~Elise

  Almost all of the pistachios grown in America are produced right here in California (we’re a lucky state, we are). It’s a surprisingly labor intensive crop that requires a lot of attention for yields that can greatly differ from year to year. Still, the crop is relatively new to the U.S.; up until 1976, almost all of the pistachios were imported from Iran until President Carter placed an embargo on the country. It was then California farmers started to plant the first pistachio trees here in America. Nowadays we can get pistachios from any local market and use their rich, mellow flavors as we please.

  This cookie makes delicious use of pistachios, pairing them with white chocolate (or dark, should you so prefer). The original recipe came from an article in the Sacramento Bee by way of Jane Dewey, a wife of a local pistachio farmer. After a bit of tweaking I finally got them to come out the way I prefer them. I prefer using a brick of white chocolate and chopping it into chunks for a more rustic look, but white chocolate chips will do just fine. I also reduced the butter a bit and used kosher salt which gives a nice spark of contrast to the sweetness. Very chewy and amazingly good, I promise these cookies are keepers.

  Continue reading "Pistachio White Chocolate Chip Cookies" »

  

  
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  Lemon Mascarpone Blondies

  Posted: Sep 4th, 2008, 7:51pm MST by Garrett McCord

  

  Guest author Garrett McCord of Vanilla Garlic brought these blondies over the other day, a variation of the blondies he made a few months ago. They were outstanding. They lasted all of 20 minutes. My father is still waiting for Garrett to bring him another batch. ~Elise

  This is a take on my favorite blondie recipe after one of the commentors, Darby (aka The Dessert Diva), mentioned mixing in some lemon and mascarpone cheese. I was intrigued at the idea and went ahead and gave them a try. They are, to be succinct, astoundingly good. Creamy, sweet, very soft and with a bit of zing from the lemon they're incredibly rich with a lot of flavor. A cookie that's sure to satisfy the most insatiable sweet tooth.

  Continue reading "Lemon Mascarpone Blondies" »

  

  
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  Coconut Cupcakes with Coconut Cream Cheese Frosting

  Posted: Aug 4th, 2008, 5:49am MST by Garrett McCord

  

  Please welcome guest author Garrett McCord of Vanilla Garlic who shares his recipe for some of the best cupcakes we've ever had. ~Elise

  Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would really rally in the flavor of coconut in a cupcake. This one uses coconut milk in place of milk, and butter instead of oil, and has shredded coconut through and through giving it a divine taste that puts other coconut cupcakes to shame.

  In light of that, the cupcake itself is surprisingly light in texture compared to other coconut cupcakes. The coconut cream cheese frosting enhances the cupcake so each bite is just sweet and exotic, leaving whispers of flavor behind. It is, in my opinion, the ultimate coconut cupcake recipe.

  Continue reading "Coconut Cupcakes with Coconut Cream Cheese Frosting" »

  

  
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  Blueberry Peach Fruit Salad with Thyme

  Posted: Jul 25th, 2008, 5:17am MST by Garrett McCord

  

  Please welcome Garrett McCord of Vanilla Garlic who shares this delicious cancer-fighting fruit salad with us. ~Elise

  Recently my mom, Suzanne McCord, was diagnosed with breast cancer. I was surprised when I heard the news, my mother is in her early sixties, but is insanely active and healthy. The woman recently participated the AIDS lifecycle event; a 6 day, 550 mile bike ride. A few days after, she was off to Egypt and Russia. I get tired biking to work, and my last big trip was Napa which is only an hour away. In fact, her main concern after being diagnosed was that the surgery would get in the way of her bike riding.

  After hearing about mom, I went to work doing some research about ways I could help using what I know best - food. I wanted to put together something that was easy to prepare, full of flavor, and packed with cancer fighting vitamins and antioxidants. After a bit of research into cancer smart foods and what seemed to work well, I developed this recipe.

  This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit. In recognition of my awesome, kicking cancer-butt mom, I’ve nicknamed this a Suzanne Salad.

  Continue reading "Blueberry Peach Fruit Salad with Thyme" »

  

  
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  Plum Sorbet

  Posted: Jul 17th, 2008, 11:35pm MST by Garrett McCord

  

  Please welcome guest author Garrett McCord of Vanilla Garlic who turned a few of our ripe plums into a "wow-that's-good" sorbet. ~Elise

  I developed this recipe out of necessity rather than noble ingenuity. Every summer Elise's mother loads me up with so many plums I can't eat them all in time, and many begin to get a bit over ripe, their skins bursting at the slightest touch sending their juice down my arms and onto my clothes and floor.

  Taking these plums and churning them into a magenta hued sorbet just seemed like the most logical thing to do in this heat. Sweet, tart, and smooth it's a wonderful way to enjoy fresh plums at the height of their season. This sorbet is just sweetened enough in my opinion, but taste as you go and add more or less sugar accordingly as some of the plums we used were very tart. In addition, this recipe could easily be adapted to overripe apricots or pluots as well.

  Continue reading "Plum Sorbet" »

  

  
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  Rosemary Chicken Skewers with Berry Sauce

  Posted: Jul 7th, 2008, 12:20am MST by Garrett McCord

  

  Please welcome guest author Garrett McCord, who grilled these chicken skewers with me the other day to rave reviews from the 'rents. ~Elise

  I've always been a fan of combining sweet fruits with savory spices, it sets up a certain flavor balance that just works so well. Mango with chili pepper, peaches and thyme, rhubarb and rosemary. They're all delicious, so can there be any question that blackberries and rosemary would just be a match made in heaven?

  Elise and I found the inspiration for this recipe in a tattered old cookbook; it needed a quite a bit of tweaking but we finally nailed it. The sweet sauce really makes the rosemary pop on these summer time chicken skewers. Believe me, we were sopping up this marinade with bits of watermelon, lettuce, strawberries, anything we could get our hands on.

  Continue reading "Rosemary Chicken Skewers with Berry Sauce" »

  

  
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  Orange Poppy Seed Cookies

  Posted: Jun 16th, 2008, 11:17pm MST by Garrett McCord

  

  Please welcome guest author Garrett McCord who brought these cookies over today. They lasted about a second and a half. ~Elise

  Generally, I stick to ice creams and sorbets come summer, it just gets too hot out to start cranking on the oven. Still, certain treats are worth the heat and when these orange poppy seed cookies bake it’s culinary aromatherapy.

  The bright orangey flavors with the slightly citric and nutty, textural pop of poppy seeds make these cookies taste like bursts of sunshine itself. They’re easy to put together and during a season when lighter flavors just seem to pair so well with the warmer weather. The cookies are light and delicate yet pack in a lot of flavor, making them delectable for kids, yet still perfectly suited for bridal parties, baby showers, or other lighthearted events.

  Continue reading "Orange Poppy Seed Cookies" »

  

  
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  Chipotle Flourless Chocolate Cake

  Posted: Jun 1st, 2008, 10:59pm MST by Garrett McCord

  

  This flourless chocolate cake by Garrett is to-die-for. Almost like fudge. ~Elise

  For a recent potluck for all the Sacramento food bloggers I decided to throw together this intensely decadent and very easy chocolate torte. The original recipe is based around David Lebovitz's Chocolate Idiot Cake, however, this one bakes up much more quickly, uses less butter, and has a bit of burn to it. The chipotle pepper and cinnamon give a nice bit of spice and a slow, sweet tingle that lingers after each bite.

  If you can't get chipotle chili powder, ancho chili powder will work fine as well. As the ingredients in this are few, and thus their flavors are of the utmost importance I highly suggest you splurge a bit for a high quality chocolate; Guittard and Scharffen Berger are excellent choices.

  Continue reading "Chipotle Flourless Chocolate Cake" »

  

  
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  Kahlúa Brownies

  Posted: May 23rd, 2008, 11:10pm MST by Garrett McCord

  

  Please welcome guest author Garrett McCord and pour yourself a glass of milk; you'll need one with these brownies! ~Elise

  So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I'm all for a decent cocktail, but really, I try not to make a habit of breaking out the shaker in the middle of the day.

  That being said, one must be creative and incorporate neglected liquor in other ways. Now I prefer my coffee with enough chocolate to kill a racehorse, so is it any surprise that I poured a small amount into a batch of brownies?

  I think not.

  This brownie is rich and fudgy with plenty of chocolate, butter, and six (!) eggs. The addition of coffee liquor just gives it a nice bit of bitter flavor and really makes this the dessert at any party. If you don't have Kahlúa then using strong coffee or espresso is a perfect alternative.

  Continue reading "Kahlúa Brownies" »

  

  
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  Soba Noodle Salad

  Posted: May 7th, 2008, 12:08pm MST by Garrett McCord

  

  Please welcome guest author Garrett McCord of Vanilla Garlic who prepared this fabulous salad for us the other day. Big, big hit. ~Elise

  "Very tangy and sweet! With just enough crunch from the peanuts."

  "It's so colorful and aromatic, you can just smell the mint and garlic!"

  The compliments Elise and I praised this salad with are plentiful. Really, this is a wonderful spring and summer salad, with Asian inspiration. Soba noodles, if you are not familiar with them, are thin Japanese noodles made with buckwheat flour, and are often served cold. Soba noodles can be found in the Asian aisle of many markets; they have a nice body to them and an earthy, old world taste. In this noodle salad, the mango, mint, and various other flavors contrast and match well with each other, giving the whole salad a good balance.

  Continue reading "Soba Noodle Salad" »

  

  
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  How to Cut and Prepare Prickly Pears

  Posted: Apr 22nd, 2008, 12:33am MST by Garrett McCord

  

  Please welcome Garrett McCord of Vanilla Garlic as he shows us how to cut up a prickly pear. ~Elise

  Known to few, the fruit of the nopales cactus (cacti with beaver tail-like paddles), are actually quite edible. Called prickly pears, these neon fruit provide delicious juice that tastes like a cross between all-natural bubblegum (if indeed there is such a thing) and watermelon.

  Prickly pear juice is often used to make jam or candy, but works wonders in cocktails and used in vinaigrettes for salads. I've used the juice to flavor cream cheese frosting for a lime flavored cupcake, and have seen others boil it down with a bit of orange and lemon juice to make a sauce for fruit salads and cheesecakes.

  Continue reading "How to Cut and Prepare Prickly Pears" »

  

  
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  Rhubarb Ginger Galette

  Posted: Apr 13th, 2008, 12:33am MST by Garrett McCord

  

  Please welcome Garrett McCord of Vanilla Garlic who ushers us in to Spring with this rustic rhubarb tart. ~Elise

  Early Spring, sadly, is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer's Market. Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, it's bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.

  Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form. Tempting each onlooker to experiment with it, knowing they've all heard the rumors about the delicious taste of rhubarb. While not a fruit, rhubarb is a welcomed relief for the sullen early Spring baker.

  Continue reading "Rhubarb Ginger Galette" »

  

  
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  Palmiers (Elephant Ears)

  Posted: Apr 9th, 2008, 12:21am MST by Garrett McCord

  

  Please welcome guest author Garrett McCord of Vanilla Garlic who shares his dead-easy palmiers cookie recipe with us. ~Elise

  Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification.

  The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it's French don't let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed.

  This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea. Yet at the same time the simple addition of spices such as nutmeg, cinnamon, cardamom or vanilla sugar can make this a very fragrant way to end a meal. The palmier can also be reworked into a great savory appetizer if you want; instead of using sugar and spices, replace the sugar with grated Parmesan and roll into it a very thin layer of pesto.

  Continue reading "Palmiers (Elephant Ears)" »

  

  
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  Blondies

  Posted: Mar 18th, 2008, 12:32am MST by Garrett McCord

  

  Please welcome Simply Recipes guest author Garrett McCord who shares with us his favorite blondie recipe.

  Blondies are often called brownies without chocolate which I find silly; blondies are a dessert with their own unique deliciousness and personality. Whereas brownies depend on chocolate for their flavor, for blondies it's all about the brown sugar, giving the blondies their distinctive molasses flavor. Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist.

  This is my "go-to" dessert recipe since it only takes about 5 minutes to make and then throw in the oven. I can't count how many times I dashed this together so that last second company could arrive to a freshly baked treat. Plus, it only makes a small batch, so you don’t have to worry about being tempted by dozens of tasty treats lying in wait for you.

  Continue reading "Blondies" »

  

  
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  Banana Cookies

  Posted: Mar 2nd, 2008, 12:35pm MST by Garrett McCord

  

  Please welcome Simply Recipes guest author Garrett McCord who shares a cherished family cookie recipe. ~Elise

  This banana cookie recipe came from my grandmother, Sybil Capune; she was a spry woman who made me fresh orange juice in the mornings, loved her toast burnt, and was an amazing home cook. When I inherited her recipe boxes, each filled with yellowed hand-typed note cards, I began exploring my family's culinary history. This particular recipe, now about 70 years old, is one of the best in the bunch and has become one of my favorite cookie recipes ever.

  Continue reading "Banana Cookies" »

  

  
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  Baklava

  Posted: Feb 20th, 2008, 5:13pm MST by Garrett McCord

  

  Please welcome Simply Recipes guest author Garrett McCord who brought us some of the best baklava we've ever tasted. ~Elise

  Have I ever mentioned that I'm a baklava addict? It's true, I have a problem and should be taken to the Betty Crocker Clinic so I can get help. Last year I bought a 30 serving pan of the stuff, intent on bringing it to work to share. Four hours later the entire pan was gone and I was a sticky mess. As such, it was only a matter of time before I learned to make my own.

  Continue reading "Baklava" »

  

  
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  Chocolate Dipped Strawberries

  Posted: Feb 11th, 2008, 12:43am MST by Garrett McCord

  

  Another Valentine's treat from Garrett McCord. Enjoy! ~Elise

  A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. Dressed up to the nines in white and dark chocolate tuxedos, they have some cuteness added to them here. It's a treat that's perfect for that special someone.

  Continue reading "Chocolate Dipped Strawberries" »

  

  
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  Chocolate Fondue

  Posted: Feb 7th, 2008, 9:10pm MST by Garrett McCord

  

  Please welcome guest author Garrett McCord. ~Elise

  Fondue has finally made a comeback, as most culinary fads eventually do, but this time with a bit of spark. Back in the seventies a party wasn't groovy unless a fondue pot was rolling. Nowadays, fondue fountains and fondue restaurants are all the rage but few people seem to be doing them at home, which is a shame considering how easy (and cheap) it is. Fondue gatherings are also a great chance to be interactive at the table and even those who don't cook can enjoy the simple play of dipping and eating.

  Chocolate fondue in particular is laughably simple. Melted chocolate becomes the base for infinite varieties of dippables. Plus the chocolate can easily be flavored to perk the senses and create astounding flavors and variety. While great for a party, chocolate fondue is also the perfect way to end a romantic meal at home. The set up can be done way in advanced and the only thing you have to do later is turn on a little flame to get your own flame burning.

  Continue reading "Chocolate Fondue" »

  

  
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  Red Velvet Cupcakes with Cream Cheese Frosting

  Posted: Feb 3rd, 2008, 12:52am MST by Garrett McCord

  

  Please welcome Simply Recipes guest author Garrett McCord of Vanilla Garlic. ~Elise

  Red velvet cake is classic Americana cooking with its roots in the south. Deliciously festive, moist, flavorful, and maybe a hint of playful tackiness it's a dessert that has gained newfound popularity in bakeries coast to coast.
  
  If you haven't had it before red velvet is like yellow cake but with a little kiss on the cheek of chocolate. The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavor. Be sure to be careful when putting this recipe together as the batter can stain, so you may not want kids putting it together (better to put them on frosting duty).
  
  Adapted into little red cupcakes and topped with a dollop of cream cheese frosting, they make for a colorful and tasty dessert for late winter picnics and are especially sweet for Valentine's Day or for the Fourth of July if adorned with some blueberries.

  Continue reading "Red Velvet Cupcakes with Cream Cheese Frosting" »

  

  
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  Cream Cheese Frosting

  Posted: Feb 3rd, 2008, 12:05am MST by Garrett McCord

  

  Quick and easy cream cheese frosting brought to you by guest author Garrett McCord, the cupcake king. ~Elise

  Cream cheese frosting is a baking basic. It's perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. This is the basic recipe, you can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes. I've listed some of my favorite variations at the end of the recipe.

  Continue reading "Cream Cheese Frosting" »

  

  
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  Aztec Chocolate Bark

  Posted: Dec 16th, 2007, 1:05am MST by Garrett McCord

  

  Please welcome guest author Garrett McCord who's taking a study break to make us spicy chocolate bark. ~Elise

  Apparently peppermint bark just isn't everyone's favorite winter candy, and admittedly once in a while I get a bit tired of the same 'ol treats. This however, this is something completely different.

  Chocolate was brought to Europe by the conquistadores, who were introduced to it by the Aztecs in what is now modern day Mexico. Prized by the Aztecs, the cacao was ground into a drink and flavored with chili, cinnamon, and honey. "Xocolatl" was often served during important ceremonies and was thought to improve one's stamina and help fight fatigue.

  While not an exact recipe, the flavor echoes from those earlier and exotic times. This chocolate bark is studded with toasted pumpkin seeds, ancho chili, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat. I suggest using some high quality chocolate to ensure superior bark, and you can usually find hulled pumpkin seeds (also called pepitas) at your local natural foods store or Whole Foods. If you are having troubles finding ancho chili powder, chipotle chili powder could be used in a pinch as well while adding a slightly smoky flavor.

  Continue reading "Aztec Chocolate Bark" »

  

  
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  Peppermint Bark Chocolate Cookies

  Posted: Dec 11th, 2007, 1:19am MST by Garrett McCord

  

  Holiday cookie season is in high gear with another one of guest author Garrett McCord's delicious cookies. We ate these right after the photo was taken, super chocolate-y! ~Elise

  If this cookie doesn't capture the seasonal taste of Christmas, then I don't know what does. These cookies are chocolatey and oh so fudgy; studded with bright colorful chunks of peppermint bark, they provide a cool cocoa sensation. This cookie matches perfectly with a tall glass of milk next to a well tinseled tree.

  These peppermint bark chocolate cookies will be the first to be eaten at any cookie swap, and are bound to become a holiday staple after you take your first bite. Perfect for in-laws, holiday parties, or leaving on a plate for Santa, it's a cookie made to impress.

  You can buy peppermint bark at any candy store or specialty food store, or you can simply make the peppermint bark yourself. If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu of peppermint bark.

  Continue reading "Peppermint Bark Chocolate Cookies" »

  

  
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  Peppermint Bark

  Posted: Dec 8th, 2007, 7:05pm MST by Garrett McCord

  

  Another holiday treat from Simply Recipes guest author Garrett McCord.

  A traditional and quintessential Christmas treat, peppermint bark is ridiculously easy to prepare and can be done in a few minutes. Sweet white or dark chocolate holds in place broken chunks of peppermint candy. Eat it straight, place it in a bag or tin and make it a gift, or break it up into chocolate cupcakes or chocolate cookies.

  Continue reading "Peppermint Bark" »