Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Curried Peanut and Tomato Soup

Curried Peanut and Tomato Soup
Gourmet February 2006

1 medium onion, chopped (1 cup)
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
2 teaspoons curry powder (preferably Madras)
1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup hot water
1/4 cup smooth peanut butter
2 tablespoons chopped fresh cilantro

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving.

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Eggplant and Manchego Grilled Cheese Sandwiches

Eggplant and Manchego Grilled Cheese Sandwiches
inspired by Peniche, White Plains NY

1 Eggplant
flour
salt & pepper
2 eggs
breadcrumbs
Italian seasoning
manchego cheese
honey
white truffle oil

Peel eggplant and slice lengthwise into 1/4-inch thick slices. This is easiest with a mandoline. Pat slices dry with paper towels. Set up 3 plates side by side. In the first, add a generous amount of flour and season with salt and pepper. In the second, add 2 eggs and a splash of water, and beat well with a fork. In the third, add a generous amount of breadcrumbs and season with dried Italian seasoning.

Heat olive oil in a large skillet (preferably cast iron). Dredge each slice of eggplant in the flour, shaking off excess. Coat with the eggs, letting excess drip off, and then coat with breadcrumb mixture, pressing to make sure it adheres well. Pat off excess, and fry until golden brown on both sides. Place fried eggplant slices onto a cookie sheet lined with a metal rack. We found it helpful to pat the slices with paper towels when they came out of the pan to soak up some of the excess oil. Repeat frying eggplant slices, being careful not to crowd the pan.

Once all of the eggplant is fried, make sandwiches out of them by placing a few slices of manchego cheese on a piece of eggplant, and topping it with another piece of eggplant. Broil on low until the cheese is nice and melted, and the eggplant is crispy. When the sandwiches come out of the oven, quickly drizzle with honey and a bit of white truffle oil. Enjoy!

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Chocolate Peanut Butter Surprise Cookies

Take from Sweet Pea’s Kitchen

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup powdered sugar

Instructions

  1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
  4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
  5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.
  6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.