Category Archives: Recipes

Study Break “Surprise” Cookies

Photo of Ingredients for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup room temp. butter, 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup firmly-packed brown sugar, 1 egg, 1 tablespoon milk, 1 teaspoon vanilla extract, 1 3/4 cups flour, 1 teaspoon baking sofa, 1/2 teaspoon salt, 1/4 cup granulated sugar, 20 Hershey’s Kisses

I am now off from school until January 2nd and cannot wait to cook everyday! My brother, Ross, still has his economics and calculus exams before finishing his first term at Brown. He is a rather TIMOROUS baker and has always left that job to me. To give him a little study break, I whipped him up some peanut butter cookies with a little surprise that I will deliver to him tonight! He has been staying up late to study, so I’m hoping these sugary treats will help keep him from succumbing to a SOMNIFEROUS state. This recipe is like any other peanut butter cookie, but I add a Hershey’s Kiss to each one for some extra sweetness. Enjoy!

Photo of creamed peanut butter and unsalted butter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Preheat the oven to 375ºF. Cream together the peanut butter and unsalted butter.

Photo of sugar for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Gradually add in the sugar and mix using an electric mixer.

Photo of brown sugar for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next, add in the brown sugar and mix until fluffy.

Photo of egg, milk and vanilla for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Mix in the egg, milk and vanilla extract. Beat well.

Photo of cookie batter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

At this point, you will need to restrain yourself from eating the raw batter!

Photo of flour, baking soda and salt for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Combine the batter with the flour, baking soda and salt.

Photo of cookie batter for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Mix until the ingredients are well combined.

Photo of cookies for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Roll the batter into about 1 1/2 inch balls. Sprinkle the remaining sugar over them and bake for about 15 minutes or until lightly browned.

Photo of Surprise Cookies for blog post, "Study Break Surprise COokies," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Once the cookies are done baking, immediately place one Hershey’s Kiss in the center of each. Allow the cookies to cool completely on a wire rack.

These might just be my favorite cookies, and I’m even considering memorizing the recipe VERBATIM… and I do not do that very often! They are also so versatile, and if you prefer to do a chocolate, vanilla or molasses batter, the Hershey’s Kiss will still serve as a surprising treat. Also, please excuse my dark pictures; the weather has been very gloomy in Newport today!

Happy Studying,

Charis

  • TIMOROUS = nervous, fearing
  • SOMNIFEROUS = tending to induce sleep
  • VERBATIM = word-for-word

Happy Thanksgiving!

Photo of thanksgiving turkey for blogpost, "Happy Thanksgiving," by author of "Cook Your Way Through The S.A.T," Charis Freiman-Mendel.

What did you cook for Thanksgiving?

I hope all are having a wonderful Thanksgiving! My dad and second cousin, Bill, are in charge of the turkey, which they decided to roast with bacon. This year, my dad ABDICATED his position as side dish-chef, and now I am helping them by making a CORNUCOPIA of sides, including, roasted sweet potatoes, butternut squash, green beans with red peppers and mashed potatoes. After dinner, we are heading over to a friend’s house for a dessert party. I love the traditional pecan and sweet potato pies, but this year, I decided to make a blueberry pie to ACCOMPANY home-made brownies. I know blueberries are not very seasonal, but every summer, I freeze freshly-picked berries for moments like this. Please stay tuned for a guest blog by one of my best friends, Sofia!

Happy festivities,

Charis

  • ABDICATE = to give up (position)
  • CORNUCOPIA = an abundant supply
  • ACCOMPANY =  provide something to complement

Butternut Squash and Arugula Salad

Photo of hurricane sandy for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Sunrise after Sandy! The calm after the storm wasn’t so calm.

Ina Garten is one of my favorite chefs, and I truly admire her ability to create festive dishes that are perfectly appropriate for all four seasons. A few years ago, on an episode of Barefoot Contessa, Garten featured a butternut squash and arugula salad, dressed with a sweet reduction of apple cider and shallots. I RETAINED the recipe in my mental cookbook, for future reference. Last night, while preparing for the ZEPHYR winds to turn into high-speed GUSTS, I made this recipe for my family, and they loved it! You will too.

Photo of ingredients for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1.5 lb butternut squash, olive oil, 1tbsp pure maple syrup, salt and pepper, 3 tbsp dried cranberries, 3/4 cup apple cider, 2 tbsp apple cider vinegar, 2 tbsp minced shallots, 2 tsp Dijon mustard, 4 ounces clean baby arugula, 1/2 cup toasted walnuts, 3/4 cup shaved Parmesan cheese

Photo of butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Peel and scoop the seeds out of the butternut squash. Cut it into 3/4″ chunks.

Photo of roasted butternut squash for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Toss the butternut squash with 2 tbsp olive oil, the maple syrup and a sprinkle of salt and pepper. Place in a 400ºF oven for about 15 minutes.

Photo of butternut squash and cranberries for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the squash from the oven and place the cranberries on top. Bake for another 5 minutes, or until the cranberries have plumped.

Photo of shallots for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

While the squash is roasting, mince the shallots.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

In a small saucepan, combine the apple cider, apple cider vinegar and shallots. Bring to a boil over a medium-high heat and cook for 6-8 minutes, or until the mixture reduces to about 1/4 cup.

Photo of apple cider vinegar dressing for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the dressing from the flame, season with salt and pepper, and whisk in the Dijon mustard and 1/4 cup olive oil.

Photo of butternut squash and arugula salad for blog post, "Butternut Squash and Arugula Salad," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the arugula in a large bowl and top it with the squash, Parmesan cheese and the dressing.

Stay tuned for a guest blog by my friend, Sofia, in a few weeks!

Happy Fall,

Charis

  • RETAIN= to keep
  • ZEPHYR = a gentle breeze
  • GUST = a short blast of wind

Dips and Spreads: Fig and Olive Tapenade

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.

Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade,  featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!

Photo of Fig and Olive tapenade ingredients for blogpost, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.

Photo of dried figs for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the figs into a food processor.

Photo of olives for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Next add in the olives.

Photo of olive oil for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.

Photo of fig and olive tapenade for blog post, "Dips and Spreads: fig and olive," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.

Happy fall,

Charis

  • decompress = relax
  • serendipitous = fortunate and accidental
  • bounteous = abundant

 

Goodbye Summer, Hello School: Marshmallow Cereal Bars

Photo of Newport RI sunset for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’ll miss those summer sunsets but I’m so ready for fall!

The transition from a LEISURELY summer into a hard-working school year can be ONEROUS, but I find it can be made easier with the help of some sweet treats. I am a big fan of cooking gourmet food, but every once in a while, I HONE my inner kid and whip up brownies or chocolate chip cookies or in this case, marshmallow cereal bars (Rice Krispies Treats), which instantly bring me back to my childhood. This recipe requires only three ingredients and takes about ten minutes to prepare. If you live in a dorm like me, you know that bringing these to class will be a huge hit. Enjoy!

Photo of marshmallow cereal bars recipe for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Ingredients: 4 tbsp butter, 4 cups miniature marshmallows, 6 cups Rice Krispies cereal

Photo of melted butter for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Melt the butter in a large pot over low heat.

Photo of mini marshmallows for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Add the marshmallows into the pot and stir until melted.

Photo of melted marshmallows for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

mmmmmmmmmmmmmm

Photo of marshmallow cereal mixture for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Remove the marshmallow and butter mixture from the heat and add in the cereal. Stir.

Photo of marshmallow cereal bars mixture for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Place the mixture in a greased 9×13″ pan.

Photo of marshmallow cereal bars for blog post, "Goodbye Summer, Hello School: Marshmallow Cereal Bars," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Smooth the marshmallow cereal bars into the prepared pan. Cool completely before serving.