Archive for September, 2011

Wild Blackberry & Coconut Butter Cookies

Posted in Dessert on September 19, 2011 by Cooking For Mark

Intrigued? …..

They were utterly and completely delicious. Ina Garten never disappoints.

SO delicious, I sent my dad a box full of them for his B-day.  My mom has complained he refuses to share.

I sent him a total of 27 cookies.  A day and a half in he was down to 19.  My mom was forcefully limited to 3.

I also sent some chocolate-covered Alfajores (dulcet de leche filled cookies). Same buttery cookie – different filling – all out of this world.


  • 3 sticks (1.5 cups) unsalted good-quality butter, softened (since I am very impatient, I placed my cold butter in a mixing bowl, cut it up in small chunks, and placed it in the oven at 180 degrees for about 5 minutes.  Just don’t let it melt– you want it soft.)
  • 3.5 cups flour
  • 1 tbsp real vanilla extract
  • 1 c. sugar
  • 1/4 tsp salt
  • Filling
  • 2 eggs
  • Coconut
    1. Preheat oven to 350
    2. Mix butter and sugar until creamy with a whisk. Add vanilla.
    3. In second bowl, mix flour and salt.
    4. Add butter mixture to flour.  Mix together with your hand (or with a fancy mixture if you have one)
    5. Roll into a disk, cover with parchment paper and freeze for 15 mins.
    6. Roll into little balls
    7. Dip in egg mixture
    8. Roll in coconut
    9. Indent middle of cookie with finger
    10. Fill with favorite jam
    11. Place on cookie sheet lined with parchment paper.
    12. Bake for 11-17 minutes, depending on thickness.  Coconut should be brown.
    13. Enjoy!


Northwest Fish & Chips

Posted in American, Seafood with tags , , , , , on September 19, 2011 by Cooking For Mark

The crispiest beer-battered fish you will ever taste. Simple, yet amazing! Use fresh pacific cod and good-quality beer. Pair with a slightly spicy tartar sauce and oven-baked rosemary fries tossed in a tangy dressing. Wash it down with your favorite pint.  Go ahead, give it a try.  You will not be disappointed.



  • 1 lb cod fish, cajun seasoning, salt, pepper
  • Batter: 1 1/2 c. flour, 1 can beer, cajun seasoning, lemon zest
  • 1/2 c. flour
  • 2 c. Canola oil for frying
  1. Pat fish dry
  2. rub fish with cajun seasoning, salt and pepper
  3. Make batter (mix ingredients together)
  4. Place 1/2 c. flour on plate
  5. Cover fish with four, then drench in beer batter
  6. Fry in hot oil about 5 minutes total, until golden brown
  7. Place cooked fish on cooling rack (if you don’t have one, place oven rack on top of sink).  This is important! It will help keep the fish crisp without getting soggy!
Tartar Sauce Ingredients:
  • 1/4 c. mayo
  • 1/4 c. sour cream
  • 1 pickled jalapeno, chopped
  • 1 tbsp thinly chopped shallot (or garlic, or both)
  • 1 tsp dijon mustard
  • 1 tsp lime juice
  • 1 tsp vinegar
  • Salt and pepper, to taste
Directions: Mix all together


  • Frozen steak fries
  • olive oil
  • dijon mustard
  • rosemary
  • salt
  • pepper
  • parmesan cheese (or romano or mozzarella)
  1. Bake fries according to directions. (Place on single layer so they get crispy)
  2. In a bowl, mix the rest of the ingredients
  3. When fries are done, place fries in bowl and toss to coat

I’m Back!

Posted in American, Dessert, French with tags , , , on September 13, 2011 by Cooking For Mark

Dear blog.  You may think I have deserted you, and I would not blame you if you did.  I left without an explanation, without a glimmer of hope that I would return.  But I am back – for good. I promise I will never leave you ever again. Will you take me back?

In my attempts to win you back,  here is a little sneaksy of what I have been up to. Regrettably, some of my favorite dishes I have made I did not take pictures of.  But fear not, I will make them again and will start posting soon.


For the cake I used Julia Child’s Chocolate Almond Cake.  I was very disappointed with the cake. It was dry and tasteless. But, the cherry filling made with red wine and oranges was fantastic, as well as the chocolate frosting.


Orgasm in your mouth! Buttery dough covered with mustard, parmesan, and herbs topped with sweet and juicy cherry tomatoes – topped with mozzarella and basil. Make this before tomato season ends!


Simple yet amazing.


First attempt at beef bourguignon. It was absolutely fantastic! The brandy with the bacon and red wine make the most delicious sauce to cover the perfectly tender beef.


Pan fried gnocchi with a bit of garlic, tossed with lemon pasta, cherry tomatoes with a bit of white wine and olive oil. Finish off with little mozzarella balls and fresh basil, and balsamic vinegar. The perfect summer pasta.


Perfectly cooked Northwest wild-caught salmon. Oven-baked tortilla bowl filled with southwest salad with a creamy cilantro dressing.