Crash in the Kitchen

Chickpea and Chorizo Soup

2012-02-06T16:57:00.000-08:00

I made this soup last winter, took pictures of it because it was so delicious, then never got around to writing about it before the weather got warm! At that point, a hearty sausage-y soup lost out over more summery grill and salad recipes. But fear not; I made the soup again the other night and remembered how awesome it was, and how easy to throw together with ingredients that you probably already have. I usually keep a variety of meats and sausages in the freezer, and chickpeas always live in my cupboard. Feel free to use turkey sausage if you want to reduce the fat a little, but I'll keep the yummy spicy chorizo thank-you-very-much. The original recipe has you adding extra olive oil but I omitted that and instead used some of the rendered sausage fat to cook the onions. I didn't miss the oil one bit.

Chickpea and Chorizo Soup
adapted from The Kitchn

12 oz chorizo (I used 4 links)
1 large onion, diced
4 stalks celery, diced
6 cloves garlic, minced
2 tbsp fresh thyme (I used 2 tsp dried because my plant died, sad...)
1 can chickpeas, drained and rinsed
1 can cannelini or other white beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup parsley, chopped
salt and pepper to taste
4 oz baby spinach or other greens (you won't see this in the picture because it was a second go-around addition, and a good one!)

Remove chorizo from casing and chop or crumble. Heat a skillet over medium heat; add the chorizo and cook until no longer pink. Remove and place on a paper towel-lined plate.

Pour out most of the fat (if using turkey sausage, you may need to add a little olive oil), then add the onions and celery and cook for about 10 minutes, until soft. Turn the heat down as necessary. Add the garlic and thyme and cook for another couple minutes, then add the chorizo back in along with the beans. Cook, stirring, for a minute until combined, then add the white wine. Reduce for a couple minutes, then add the broth and bring to a boil. Lower to a simmer and cook for about 30 minutes. Add the parsley and greens about 5 minutes before the end (if using kale, give it maybe 10 minutes instead of 5).

Serve with some fresh crusty bread.

Awesome Peanut Sauce for Satay

2012-01-26T15:47:00.000-08:00

I found this recipe for chicken satays with peanut dipping sauce a while ago and haven't looked back since. Once you make this, you'll never make another peanut sauce again! With a food processor and a reasonably short shopping list, this sauce is a cinch to make and lasts a while in the fridge. Serve with grilled chicken (or any other meat, or tofu - can you grill tofu??) skewers or veggies. When I use chicken, I marinate it first in a simple Asian marinade (either a homemade mix or Makoto Ginger Dressing).

One ingredient this calls for is a shallot, which I use all the time as a more mild onion. Shallots are great for dressings, marinades, and sauces and don't need to be cooked to have a great, mild flavor. Today's shallot is brought to you by Frieda's - it came along with the Meyer lemons and red pearl onions.

this is a shallot, my friends

Spicy Peanut Dipping Sauce for Satay

from Food Network

1/2 cup natural creamy peanut butter

1/4 cup low-sodium chicken broth

3 tbsp low-sodium soy sauce

1 1/2 tbsp brown sugar

1 1/2 tbsp fresh ginger

2 tbsp lime juice

1 tsp garlic

1/2 tsp chili flakes

1 tsp red curry paste (in the Asian section of most supermarkets)

1 shallot, peeled and halved

Place all ingredients in a food processor or blender; blend until smooth.

The recipe says it will keep 3-4 days in the fridge, but I think it will last much longer...

Spinach and Goat Cheese Ravioli

2012-01-21T09:20:00.000-08:00

Armed with my new pasta maker attachment for the KitchenAid (again, thanks Mom and Dad!!), we set out on a Sunday ravioli-making experience. Making homemade ravioli is very time-consuming, but you get to choose exactly what goes inside and bonus: no preservatives or extra crap you see in store-bought ravioli ingredients! I'm always amazed by the paragraph of unrecognizable ingredients in a lot of store-bought food, so I try to make things at home as much as possible. Of course, it's not always feasible, but I think that every little bit counts. Who knows what all that stuff is doing to us?? A couple easy things to make at home where store-bought is usually filled with high fructose corn syrup or other unappetizing ingredients are dressings and marinades. There are gazillions of awesome and easy dressing and marinade recipes out there. But, I digress... to the ravioli!

We ate the ravioli with brown butter sauce which is delicious, but I probably won't make it again. The ravioli would be just as good in a lighter tomato or olive oil-based sauce without all the extra saturated fat. For a splurge, though, it's great!

You don't need a pasta maker attachment to make ravioli, but it does make it easier.

Spinach and Goat Cheese Ravioli in Brown Butter Sauce
adapted from Gourmet

For the dough:
3 cups flour
1 tsp salt
4 eggs
2 tbsp olive oil

For the filling:
1 tbsp unsalted butter
2 cloves garlic
1 tsp salt
1 tsp freshly ground black pepper
1 lb spinach or baby spinach
t tsp lemon zest
1/2 cup soft goat cheese
1/2 cup ricotta

For the sauce:
1/2 stick unsalted butter
1/3 cup pine nuts
2 cloves garlic
1/2 tsp freshly ground black pepper
1/2 tsp salt
2 tsp fresh lemon juice
1/4 cup olive oil
1 bunch asparagus, trimmed and sliced to 1/2 inch bits

To make the dough, combine the flour and salt. In an electric mixer fitted with a dough hook (or by hand), add in the eggs one by one, mixing between each. Drizzle in the oil and continue to mix until the dough forms a ball. Remove from the mixer and knead by hand for about 10 minutes, adding flour as needed, until the dough is smooth and elastic. Cover with plastic wrap and let sit for 30 minutes.

Cut the ball in half, and cover one of them while you work with the other. Form the dough into a thin rectangle, and roll through the pasta maker on the largest setting 2-3 times. Then, roll it through the 2nd largest setting 2-3 times. You may need to break the dough into smaller pieces to be more manageable; you can also add flour as needed. Finally, roll through on setting 5 (on the KitchenAid) or whatever setting is recommended for ravioli on yours. Lay out on a flour-dusted table, then repeat with the 2nd half.

To make the filling, heat the butter in a large skillet on medium heat. Add the garlic, salt, pepper, spinach, and lemon zest and sauté until spinach is wilted, about 3-4 minutes. Remove from the heat, let cool slightly, then chop and squeeze out the water well (you can do this by hand, which I do, or you can roll it up in a paper towel or cloth and squeeze). Combine with the goat cheese and ricotta in a large bowl.

To make the ravioli, place small spoonfuls (~ 2 tsp) of filling on one sheet of dough about 2 inches apart from each other. Cover with a second sheet, and seal each ravioli well, working carefully to push out air bubbles, which can cause the ravioli to break when cooking. You may want to use a little bit of water to form a good seal. Cut the sheet into individual raviolis and ensure that each is sealed. Place on parchment paper until ready to cook.

Heat a large pot of water to boiling. Meanwhile, make the sauce. In a large skillet, melt the butter over medium heat until foam subsides, then add pine nuts and cook for about 3 minutes, stirring frequently, until pale golden. Do not let them burn. Add garlic, salt, and pepper and cook for another 2 minutes. Add lemon juice and oil and swirl to combine. Remove from heat until ready to use.

Add asparagus to the boiling water and blanch for 2 minutes, then remove and add to sauce. Cook ravioli in gently boiling water in batches for about 3 minutes, until pasta is just tender. Immediately remove with a slotted spoon and add to the skillet with the sauce. Coat the pasta with the sauce - repeat until done and serve hot. I didn't want to coat all the ravioli since we weren't eating it all, so some of them I just put into tupperwares after they were cool, tossed with a tad of the sauce to keep them from sticking, and froze for later.

Baked Chicken with Preserved Lemons and Artichokes

2012-01-20T14:49:00.000-08:00

Now that we have all these preserved lemons, what to do?? How about an awesome Moroccan-themed oven-roasted chicken, served over couscous? Sounds yummy to me. I cooked mine in my new Le Creuset Dutch Oven (thanks Mom and Dad!!), but any ol' baking dish will do!

Once you have the preserved lemons, the rest of the recipe is incredibly simple. Essentially just toss everything together in a baking dish and throw in the oven.

Baked Chicken with Preserved Lemons and Artichokes
adapted slightly from thekitchn

1 whole roasting chicken (~3 lbs), broken down into 8 pieces
2 preserved lemons, rinsed, seeds and insides remove, rind chopped (def didn't expect that, didya??)
2 cinnamon sticks
2 tsp freshly ground black pepper
1 tsp cumin seeds
1 tsp paprika
2 tsp red pepper flakes
1/4 tsp whole cloves
1 large pinch saffron
4 tbsp olive oil
4 garlic cloves, chopped
1 tsp chopped fresh ginger

1 can artichoke hearts, drained and quartered

Preheat oven to 425°. I used a mortar and pestle and ground the cloves together with the rest of the seasonings, but simply combining in a small bowl would work too. (If you do grind them, don't make the same dumb mistake I did and expect that you could grind the cinnamon sticks too - I was picking cinnamon bits out of my meal the whole time. Whoops.)

Rub the chicken pieces with the seasoning mixes, then throw in a baking dish/Dutch oven along with the rest of the ingredients. Toss well to combine then arrange chicken in a single layer and bake, uncovered, for about 25 minutes or until chicken is done.

Serve over couscous or quinoa.

How to Preserve Lemons

2012-01-13T14:49:00.000-08:00

I'm not at all experienced with Meyer lemons, but what I have heard/read about them is that they are perfect for preserving, which is another first for me! I went to the Container Store and bought a singular canning jar (since I don't have plans to make this a habit...yet) that seals via boiling. The actual preserving process was stupidly easy, and I now know that the results are kinda awesome, so if I do come across Meyer lemons again I know what I'm gonna do.

If you have seen these lemons at the store, I recommend trying your hand at canning to preserve them! As mentioned previously, Meyer lemons are slightly sweeter and less tart than regular lemons; preserving them only enhances these attributes. The actual preserving is no more than adding a buttload of salt and sealing them in a jar with their juices. Then waiting, for at least 3 weeks. Read on for the steps!

How to Preserve Meyer Lemons
from SimplyRecipes

4 lemons (preferably Meyer), scrubbed very clean
1/4 cup kosher salt or more
extra fresh lemon juice, if needed (and I did)
sterilized 2-cup canning jar

Place 1 tbsp salt in the bottom of the jar.

Cut the tip off each lemon, then slice lengthwise into quarters, not cutting all the way through. You just want to be able to split it open.

Cover and fill each lemon liberally with salt. Place lemons in the jar and squish down to juice them. The lemons should be covered completely in their own juice. If you've squished all you can and they're still not covered, add some extra fresh lemon juice (from a separate lemon) until they are covered. Top with a bit more salt.

Seal the canning jar per directions. We had to fill a big pot full of water, add the jar, then bring to a boil together and gently boil for ~20 minutes to seal (you can tell when the lid pops in).

Let sit at room temperature for about 3 days, turning over each day. After the third day, store in the fridge for at least 3 weeks, turning occasionally, until the lemon rinds soften. Ready to use! Apparently they can be stored for up to 6 months, too (not sure if that includes jars that have already been opened for use, but I'll let ya know).

Spanakopita (Greek Spinach Pie)

2012-01-04T17:35:00.000-08:00

Happy New Year everyone! Hope you all had as great a holiday as I did. I know I promised my next post would be on preserving lemons, but you'll have to be patient. They are still sitting in the fridge a'preservin' and I didn't feel like taking them out for photos just yet. So instead I'm posting a recipe for an amazing appetizer I used to buy frozen all the time (...and eat the entire tray myself, but who's counting). I decided a while back that I wanted to try my hand at making spanakopita myself. This particular recipe has three different kinds of onions, but don't fear because the end product is definitely not overwhelming in the onion department. However, the flavors meld deliciously with the spinach and feta cheese. Serve that up in a flaky, crusty phyllo dough and your guests are sure to swoon! I won't lie, working with phyllo dough is time-consuming and can be frustrating at times when the dough breaks apart, but it's totally worth it for special occasions.

Spanakopita (Greek Spinach Pie)
from Recipezaar

Filling:
4 tbsp olive oil
2 lbs spinach, cleaned, tough stems removed (I've used fresh and frozen in the past and both have worked well. However, if you use frozen make sure to completely thaw and squeeze the heck out of it because it's much wetter than fresh)
6 spring onions (I usually use green onions because spring onions can be hard to find out of season), cleaned and sliced thin
1 leek, trimmed into white and tender green, and washed
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2 lb crumbled feta
3 eggs, beaten
salt and pepper to taste

Assembly:
1 package phyllo dough sheets (in the freezer section near the puff pastry and pie shells)
1/2 cup olive oil, or as much is needed

To make the filling, heat olive oil in a large skillet over medium heat. Sauté the onions and leek until translucent, about 5 minutes. Add the spinach and sauté until the leaves have wilted and most of the water has evaporated, about 10 minutes (if using frozen, this part won't take as long because it's already wilted). Remove from heat and allow to cool for a bit. If spinach was not chopped, chop slightly before use.

Preheat the oven to 375°. Add the dill and feta to the spinach mixture, then season to taste with salt and pepper. Finally, mix in the beaten eggs.

Lightly olive-oil a 10x15" rectangular baking pan. Open the phyllo dough and unroll onto a working surface. Cover with a damp cloth or paper towel; keep covered the whole time (this is annoying, I know).

Working layer by layer, place phyllo sheets into the pan, brushing with olive oil between each sheet. Allow edges to hang over the sides. Use up half of the sheets in this manner, then spread the spinach filling across the top layer. Tuck in the draped edges. Repeat layering with the rest of the sheets in the same manner, brushing with olive oil between each one. Feel free to either fold the excess back onto itself in the end or just cut it off with scissors (that's what I did).

Using a sharp knife, score the upper layers of the pastry into the size you'll want to serve, being careful NOT to cut through the bottom layer.

Bake for 40-45 minutes, until golden brown. Remove from the oven and allow to cool. Serve just warm or at room temperature.

Meyer Lemon Mojitos

2011-12-20T18:03:00.000-08:00

I recently received some goodies to try out from Frieda's, a specialty produce company based in California. Frieda's products can be found at Giant Eagle stores which are all over Pittsburgh, but there is also one located in Frederick, MD, for my more local readers. In the package were shallots, red pearl onions, and Meyer lemons. I decided to experiment first with the Meyer lemons, since I've never used them before. Meyer lemons are smaller and a little sweeter than regular lemons, making them a perfect option for preserving (next post!) and using in drinks. When coming up with ideas, I remembered that ancient saying: "When life hands you lemons, make lemon mojitos!" Yup, that was it.

The Meyer lemon is on the left!

I have to admit, I've had trouble making a great mojito at home, but this recipe, even though a slight twist on the regular lime mojito, really hit the mark!

Meyer Lemon Mojitos
from the little kitchen (makes 1 mojito)

1 Meyer lemon, juiced, 1/4 of the rind reserved and sliced
3 mint leaves
1/2 to 1 1/2 tbsp simple syrup*
1/2 cup citrus rum (like Bacardi Limon)
club soda
ice

Place 1/2 the lemon juice, reserved rind, mint, and 1/2 tsp simple syrup into a cup or shaker and muddle with the end of a wooden spoon or a muddler until well combined and mint has broken up a bit.

Fill a glass with ice, then pour in the mint mixture, the rest of the lemon juice, and the rum. Top with club soda, then taste and add more simple syrup as needed.

*to make simple syrup, place equal parts sugar and water (e.g., 1 cup sugar, 1 cup water) into a saucepan and bring to a boil. Simmer until sugar is fully dissolved, about 3 minutes. Let cool completely before using and store in the refrigerator for future use.

Farro with Apples, Almonds, and Smoked Mozz

2011-12-18T08:24:00.000-08:00

So, I had 80% of this post written the other day and I accidentally hit my browser's back button a bunch of times, losing the entire thing. I thought there would at least be some of it saved, but no! None! So I threw in the towel. But I'm back and ready to post again, no longer angry at the computer. For the time being, at least. Anyway, to the foods.

Farro is another one of those ancient grains that is just now becoming popular in the U.S. It reminds me a bit of barley, but with more of a bite to it. It's hearty and healthy and a perfect alternative to pasta or rice in soups, bakes, or on its own as a salad. This recipe does just that - farro served with a delicious combo of apples, toasty almonds, dried cranberries, and smoked mozzarella. It would have been great as-is, but we were in a non-vegetarian mood so I baked some breaded chicken cutlets and served those on top. Delicioso! FYI the breaded chicken recipe is awesome in general for all your breaded chicken needs (chicken parm sandwich, salad, etc.).

Farro Salad with Apples, Almonds, and Smoked Mozzarella
from Serious Eats

For the wine-roasted garlic:
10 garlic cloves, unpeeled
1 tbsp honey
splash white wine

For the salad:
1 cup farro
1 tsp salt
1/2 cup chopped almonds, toasted
2 apples (I used 1 gala and 1 granny smith)
Juice of 1 lemon
1 cup dried cranberries
1/4 cup fresh parsley, chopped
6 oz. smoked mozzarella, cubed
1/3 cup olive oil
2 1/2 tbsp balsamic vinegar
salt and pepper, to taste

Preheat the oven to 350°. Place the garlic cloves in a pile on a sheet of aluminum foil. I recommend using large cloves, because they are annoying to peel after being baked if they are tiny. Drizzle with the honey and add a splash of wine. Fold up the foil to create a pouch, then bake for 45 minutes. Remove from the oven and set aside to cool. Once cooled, remove the garlic from their skin and mash.

While the garlic is cooking, combine farro, salt, and 6 cups of water in a large pot. Bring to a boil, then reduce heat and simmer uncovered for about 25 minutes or until tender. Drain and let cool on a sheet with paper towels. Use good quality paper towels because you'll have to scrape them a bit to get the farro off later.

Core both apples and dice bite-size. Combine with the lemon juice and water to cover in a small bowl and set aside.

In a separate bowl, whisk together the olive oil and balsamic vinegar.

Now you've got all your pieces! In a large bowl, combine the farro, apples (drained first), almond, cranberries, mozzarella, garlic, and parsley. Toss with dressing and season to taste. Serve warm or cold, alone or topped with chicken (recipe below).

Baked Breaded Chicken Cutlets
from Martha Stewart

3/4 cup breadcrumbs (I usually add some salt, pepper, red pepper flakes, and maybe other seasonings if I'm feeling randy)
olive oil
1/4 cup flour
1 egg, whisked
2 boneless, skinless chicken breasts

Preheat the oven to 425°. Toss the breadcrumbs with the olive oil and spread in a single layer on a rimmed baking sheet. Toast for about 5 minutes or until browned.

Pound the chicken breasts to about 1/2" thickness (I cover them with plastic wrap on a cutting board and use my meat mallet but anything heavy would work).

Set up your station: place the flour in a shallow bowl, the egg in another shallow bowl, and the toasted breadcrumbs in a third bowl. Top a baking sheet with a rack to keep the chicken raised up - spray with cooking spray.

Dip the chicken breasts first in flour (shaking off excess), then egg (letting excess drip off), then dredge in breadcrumbs. Bake for about 10-15 minutes, until cooked through.

Oma's Gulyasleves (Goulash Soup)

2011-12-10T14:18:00.001-08:00

Goulash is a staple in the Hungarian diet, and our family was no exception. Oma (my grandmother) always had a piping hot bowl of goulash ready for us, served with a heap of nokedli (like spaetzle noodles). She always knew to make extra nokedli when I was coming over, since I tended to have a bowl of nokedli with a dash of goulash on top. I've gotten a little better about that now, but still, goulash without nokedli is like summer without sand, or Ben without Jerry.

This soup is easy to make and has few ingredients, but packs a lot of flavor. Note that Hungarians eat their goulash as a soup, while Czech's tend to have it as a stew. We do it the Magyar way. This is the second recipe from Oma that I've posted. They are all near and dear to my heart!

Oma's Gulyasleves (Goulash Soup)

3 yellow onions, chopped
4 tbsp canola oil
2 lbs lean, boneless beef chuck, cubed
1 T Hungarian paprika (sweet, not smoked)
1 1/2 quarts water
2 carrots, diced
1 green bell pepper, seeded and diced
1 medium tomato, peeled* and diced (try to keep juices)
1-2 potatoes, peeled and cubed
1 tbsp tomato paste
salt, to taste
2 garlic cloves, minced
1 tsp caraway seeds, crushed with a mortar and pestle if possible (omit if you don't like 'em)
red pepper flakes, to taste (Opa said these "put hair on your chest")

In a soup pot or large Dutch oven, sauté the onions in the oil over medium heat until golden brown. Add the meat and paprika; stir to coat the meat, then cover and simmer for about 10 minutes, stirring occasionally. Add a bit of water if necessary.

Add 1 1/2 cups of the water and the rest of the ingredients except the green bell pepper. Bring to a simmer, cover, and cook for about 2 hours, until the meat is super tender.

15 minutes before the end, add the rest of the water and the green bell pepper. Taste and adjust seasonings as needed.

Serve with as much nokedli (scroll down for recipe) as your heart desires.

*The easiest way to peel a tomato is to blanch it in boiling water for a couple minutes. Let cool, then the waxy outer layer should come off relatively easily.

Seared Scallops over Celeriac and Rutabaga Puree

2011-12-05T14:56:00.001-08:00

I've never cooked with celeriac (aka celery root) nor rutabagas, so this post can easily qualify as a "branching out" recipe. I haven't done one of those in a long time! I had a Groupon for Whole Foods, so decided to use it on fresh sea scallops, a treat in our house. Um, and $100 worth of produce and other goodies... but let's not split hairs. That's how they get ya!

Celeriac is an ugly, bulbous-looking root of a kind of celery plant. The greens that grow off it may look like celery, but they do not taste as good. I saved mine for chicken stock. Rutabaga is in the turnip family and also not very attractive, but fear not! Both are unoffensive yet have distinct flavors that are perfect for wintery soups, vegetable roasts, and purees. For an easy yet ridiculously fancy-shmance-sounding dinner to impress the in-laws, give this a whirl!

Seared Scallops over Celeriac and Rutabaga Puree
from The Kitchn

For the puree:
1 celery root (~3/4 lb)
1 rutabaga (~3/4 lb)
olive oil
2 cloves garlic, peeled and minced
4 cups chicken stock/good broth
1/2 cup sour cream
salt and freshly ground black pepper
ground nutmeg

For the scallops:
1 tbsp butter
1 tbsp canola oil (or other oil with high smoke point)
1 lb sea scallops, rinsed and patted dry

I* peeled the celeriac with a technique similar to pineapple. First I took a slice off the bottom so that it would sit nicely on the cutting board. Then, with a knife, I sliced vertical strips off the sides and finally the top. A peeler doesn't work on these suckers. The rutabaga is easier to peel and a vegetable peeler works just fine.

Dice the celeriac and rutabaga into ~1/2" cubes. Heat a good drizzle of olive oil in a deep pot; add the garlic, celeriac, and rutabaga and sauté over medium heat for about 5 minutes. Add the chicken stock/broth, salt and pepper (watch the salt if you're using store-bought broth), bring to a boil, cover, and simmer on low for about 20 minutes or until vegetables are tender. Remove from heat and puree either with an immersion blender (sigh, I wish) or by transferring in batches to a blender. Return to the pot and add sour cream and nutmeg (I also added some cayenne pepper). Season to taste and keep warm until ready to eat.

Heat butter and oil in a non-teflon pan over medium-high heat. Season the dry scallops with salt and pepper. When oil is shimmering but not smoking (too hot!), add the scallops and sear for about 1 1/2 minutes on either side.

Serve the scallops over the puree with a light salad on the side.

*By "I," I mean Don. I make him do the hard knife work.

Winter Sangria

2011-11-17T14:53:00.000-08:00

I had this sangria at a friend's holiday party a few years ago and had to steal the recipe. The cinnamon and cloves just scream holidays and create a great new twist on a classic drink that I usually equate with summer. I served it at a party of my own and it was a hit there, too.

Winter Sangria

adapted from MyRecipes

1 cup fresh orange juice (I used navels)

2 oranges, sliced crossways into 1/4" circles (see picture)

1/3 cup Triple Sec (I used cheap-o brand orange liqueur)

1/4 cup sugar

2 whole cloves

1 cinnamon stick

1 lemon, sliced as the oranges

1 lime, sliced as above

1 750-mL bottle fruity red wine (cheap Carlo Rossi works great, no need to waste the fancy stuff)

Combine all ingredients in a bowl or pitcher; cover and refrigerate for at least 8 hours or overnight. In the past I've added a bit of club soda right before serving to give it a little zazz.

Green Curry Quinoa with Cauliflower

2011-11-13T17:09:00.000-08:00

This is an easy, healthy, and warming meal for fall or winter nights. Switch up the veggies to your heart's content; the green curry broth makes this dish. If you are familiar with Thai food, you will recognize the flavors. If not, become familiar with Thai food by making this right meow.

Green Curry Quinoa

loosely adapted from Cheese Please

1 cup quinoa

1 14-oz can low-fat coconut milk

2 tbsp green curry paste (can be found in the Asian section of supermarkets)

2 cloves garlic, minced

1 inch piece ginger, minced

1 jalapeno, minced

1 leek, cleaned, trimmed, white/light green parts sliced thin

1 red bell pepper, diced

2 tbsp brown sugar

2 tbsp fish sauce (omit for vegetarian)

1 head cauliflower, cut into florets

olive oil

1/3 cup frozen peas

2 cups wilting greens (I used kale but spinach would work great)

salt and pepper, to taste

Preheat the oven to 425°. Toss cauliflower with a bit of olive oil, salt, and pepper. Roast in the oven until cooked and the edges are good and browned, about 25 minutes.

Meanwhile, rinse and cook the quinoa according to package directions.

While quinoa is cooking and cauliflower is roasting, heat ~1 tbsp olive oil in a large skillet over medium heat. Add the garlic, jalapeno, ginger, and leek and sauté for about 3 minutes. Add the green curry paste and cook for another minute, stirring constantly. Stir in the coconut milk, brown sugar, and fish sauce. Bring to a boil and simmer for about 5 minutes. Add the red bell pepper, peas, and greens, and cook until greens are wilted, another couple minutes. Stir in the roasted cauliflower and season to taste. Serve over quinoa.

Biscuits with Artichokes, Roasted Red Peppers and Feta

2011-11-11T14:36:00.000-08:00

I know, sounds amazing, right?? They are just as scrumptious as they sound, too, and super easy! This is another one of those tailgating recipes I made last month but these biscuits would compliment any casual or fancy dinner.

Artichoke, Roasted Red Pepper, and Feta Biscuits

from Two Peas and Their Pod

2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh basil
6 tablespoons cold unsalted butter, cut into cubes
3/4 cup chopped artichokes
1/2 cup diced roasted red peppers
1/2 cup feta cheese
1 cup buttermilk*
2 tablespoons butter, melted-for brushing the biscuits

Preheat the oven to 450°. Line a large baking sheet with parchment paper and set aside.

In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh basil. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add artichokes, roasted red peppers, feta cheese and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.

Drop round spoonfuls of dough, about four tablespoons, onto prepared baking sheet. Brush biscuits with melted butter. Bake for 15 minutes or until tops are golden brown. Remove from oven and serve warm.

*I never buy buttermilk, because I can't ever find it in 1-cup containers and whatever I don't use ends up going to waste. Plus, making it yourself is so simple!! All you need to do is add 1 tbsp of white vinegar or lemon juice (I use lemon juice) to 1 cup of milk. Stir and let sit for 5 minutes, then use! Crazy, right?

Goat Cheese, Fig, and Prosciutto Tarts

2011-11-04T07:20:00.000-07:00

ok so those greens don't look very appetizing - next time will add after baking!

There is stiff competition between my love for crostinis and my love for puff pastry appetizers. There is just so much that can be done with both options! Come to think of it, the majority of things you put on/in a puff pastry can probably go right on crostini toast too. I just blew my own mind.

I reject the notion that tailgating has to equate burgers, hot dogs, and chili. Maybe I'm just getting old, but lately I love bringing some more fancy options to supplement the staples. When the opportunity arose to tailgate at Maryland's homecoming last month, I went full force on the appetizer/snack train. These tarts were one of my culinary contributions. Modified from a galette recipe to make them more finger-food friendly, they are sure to please a crowd for any fall event. Leave off the prosciutto for a vegetarian dish, if you must.

Goat Cheese, Fig, and Prosciutto Tarts
adapted from Domestic Fits

1 sheet puff pastry, thawed
1/4 cup part-skim ricotta cheese
1/4 cup goat cheese log
1 shallot, minced
~1/2 cup fig preserves (or use fresh figs, but add some honey to the cheese mixture to sweeten it up a bit)
1/2 cup arugula (I used a baby green mix)
2 oz prosciutto, sliced into slivers (I hand-pulled mine as I added it)

Roll out the puff pastry to a large rectangle, about 12"x16". Cut into squares about 3"x3". Preheat the oven to 425°.

In a small bowl, mix together the ricotta, goat cheese, and shallot until well combined. Season with salt and pepper to taste.

Spread 1-2 tbsp of cheese mixture onto each pastry square, leaving a small crust. Top each with 1-2 tbsp fig preserves (or a half a fig each). Finish off with the prosciutto.

Bake for about 20-25 minutes or until golden brown and prosciutto is crispy. Top with the arugula before serving (I added my greens before baking and in hindsight, I would have waited because they shriveled up pretty good in the oven).

Ravioli with Yogurt, Mint, and Smoked Paprika Oil

2011-10-25T18:06:00.000-07:00

This recipe caught my eye while browsing through my blogs over the summer and I couldn't resist trying it. I don't usually go for pastas with little more than a dollop of yogurt for a topping, but this stuck out as being extra unique, or perhaps it was the smoked paprika that reeled me in - I LOVE that stuff. It goes with anything, I tell ya!

Anyway, this is a great, almost-no-cook, quick weeknight dish that was perfect for summer (oops, sorry) but would also be great on these still-warmish autumn days. It's ridiculously simple to throw together.

Ravioli with Yogurt, Mint, and Smoked Paprika Oil

adapted from Serious Eats

1 lb ravioli or tortellini

1/3 cup olive oil

1 tsp smoked paprika

1 garlic clove, minced

1 cup Greek yogurt, room temperature

salt and freshly ground black pepper (as usual!)

1/3 cup mint leaves, roughly torn

Cook ravioli/tortellini to package directions.

Meanwhile, whisk together 1/4 cup of the oil, paprika, and garlic together. Mix the rest of the oil with the yogurt and season with salt and pepper.

To serve, plate the ravioli/tortellini, top with a few dollops of yogurt, a scattering of mint leaves, and a good drizzle of smoked paprika oil. Serve with extra yogurt and oil to taste.

Mahi Mahi with Roasted Red Pepper Sauce and Cilantro Pesto

2011-10-21T15:23:00.000-07:00

I'm sure this recipe would work with any grillable fish; while the fish itself is delicious, the stars here are the roasted red pepper sauce and cilantro pesto. At the end of the meal, I ate the leftover sauce/pesto straight off my plate.

Served with some sauteed veggies and wild rice, this makes a well-rounded and healthy meal!

Grilled Mahi Mahi with Roasted Red Pepper Sauce and Cilantro Pesto

from AllRecipes

3-4 mahi mahi filets (recipe calls for 4, but we made 3 and managed to scarf up the sauce with no problems)

1/2 cup white wine

1 shallot, minced

2 tbsp grated Parmesan cheese

2 cloves garlic

1/3 cup chopped walnuts

1 tbsp olive oil

1/4 cup fresh cilantro

salt and freshly ground pepper

1 (12-oz) jar roasted red peppers, drained (or roast your own, about 2 peppers)

1 tbsp butter

Prepare rice (if serving).

Heat the wine and shallot in a saucepan to a boil over medium heat. Simmer and reduce by half (about 4 minutes). Set aside.

Place the cheese, garlic, and walnuts in a food processor and process until finely chopped. Add the oil and cilantro; pulse until smooth. Add pepper and salt to taste. Set aside.

Process the roasted red peppers and wine/shallot mixture until smooth. Pour back into the saucepan and bring to a boil; allow to simmer for a few minutes, then keep warm.

Sauté some veggies (we used asparagus and spinach) in a bit of garlic and olive oil until cooked/wilted/whatever they need to do. Season to taste.

Season the mahi mahi (or other fish) with salt and pepper, then grill to taste.

Right before serving, melt the butter into the roasted red pepper sauce and season to taste with salt and pepper.

Spread the roasted red pepper sauce on your plate, place the fish on top, then cover with cilantro pesto. Serve alongside rice and veggies.

Spaghetti Squash "Lasagna"

2011-10-20T15:58:00.000-07:00

Forgive me if this post's writing is subpar, but I've been up since 4am and to Durham, NC and back for a meeting. I'm home now with a glass of wine and some delicious spaghetti squash leftovers. It would be cruel not to share.

For those who love baked pasta dishes but are trying to eat a little less carbs, this is a great stand-in for cheesy, gooey lasagna. Keep in mind that spaghetti squash doesn't taste like spaghetti, but it does have a nice texture and holds up to sauces quite well, making it a lovely substitute. I also used part-skim cheeses where I could, although I don't think it made much of a difference when I housed 1/4 of the dish in one sitting.

For the easy vegetarian recipe, read on!

Spaghetti Squash "Lasagna"

adapted from SkinnyTaste (I added some additional veggies and goat cheese!)

1 spaghetti squash

2 cups your favorite marinara (or make your own)

1/2 can artichoke hearts, quartered or eighthed (??)

1 jalepeno, chopped

3/4 cup part-skim ricotta

3 oz goat cheese

8 tsp parmesan cheese

6 oz part skim shredded mozz

Preheat the oven to 350°. Cut the spaghetti squash in half, then remove the seeds and stringy gook. Place on a baking sheet cut sides up, sprinkle with salt and pepper, and bake for about an hour or until flesh is tender to the touch. Remove from the oven and let sit for about 10 minutes, then scrape out the spaghetti strands. (Note: if you're in a pinch, you can also microwave the spaghetti squash, but roasting does add a nicer flavor to it).

Increase the oven to 375°. In a bowl, mix the goat cheese and ricotta together. Spread a thin layer of marinara on the bottom of a square glass baking dish (8x8). Arrange 1/2 the squash on top of the sauce, then 1/2 the ricotta/goat cheese, then 1/2 the parmesan, then 1/2 the mozz. Add the rest of the spaghetti squash, then cover with the rest of the marinara. Add the rest of the cheeses, finishing with the mozz. Bake for 20-25 minutes, until the cheese is melted and the sauce is bubbly. Try to let sit for 10 minutes before eating!

Breakfast Tortilla Pizzas

2011-10-17T16:48:00.000-07:00

The one on the left has mozz cheese right on top, so it got a little burnt. The one on the right (ahem, mine), has the cheese craftily buried a little under the turkey.

Our ol' Saturday morning breakfast standby usually consists of eggs, veggies, and sometimes sausage or bacon wrapped up in a cheesy burrito. Don is a master at breakfast burritos so it can be hard to try something new. However, sometimes you gotta just take a breakfast-y risk! We did just that by making breakfast "pizzas" using flour tortillas instead of having to deal with dough. They came out delicious, and are super-easy to make. I will definitely experiment with different veggies/meats/cheeses in the future.

Breakfast Tortilla Pizzas (makes 2)

2 flour tortillas

~3 oz shredded mozzarella cheese

big handful baby spinach

6-8 slices deli turkey

2 eggs

salt/pepper/smoked paprika to taste

Preheat the broiler. Spray a baking sheet with a thin layer of Pam, place the tortillas on top, then spray the tops of the tortillas. Arrange spinach on the tortillas, trying to leave a little nest in the center. Do the same with the turkey. Sprinkle cheese on top, then crack an egg into the center of the nest. Season with salt/pepper/smoked paprika, then broil until the egg is cooked to your liking and the cheese is melted.

General Tso's Chicken

2011-10-10T15:44:00.000-07:00

Well, there went September, huh?? It's my favorite month of the year (and not just because it's my birthday month) yet it seemed to fly by in one blink! Then again, we're almost halfway through October and it feels like it just started. This summer was one of our busiest, with 5 awesome weddings scattered across the globe (okay, mostly the Northeast but Puerto Rico and Florida too!). We were traveling somewhere or other for 6 weekends in a row beginning in August and lasting through mid-September, so needless to say there wasn't much food photography going on midweek between laundry, errands, and packing. I feel like I'm finally back on my game and then some, trying new recipes most nights each week. I've got lots of great ones to share in the coming weeks, provided that I get back on my blogging game as well. That remains to be seen...

Don's favorite Chinese take-out item is General Tso's Chicken, so last month I decided to treat him to a homemade version. It was surprisingly easy and had relatively few ingredients compared to much of the Asian/Southeast Asian cooking I do. Probably not the healthiest, but worth the indulgence and certainly healthier than the take-out version. The original recipe called for deep-frying, but I pan-fried the chicken instead.

Have I mentioned Rasa Malaysia before? If you love Asian food as much as I do, then you must check out this blog. The recipes are easy to follow, contain ingredients that are easy to find (having an Asian grocery definitely helps sometimes), and result in some amazing, exotic flavors. Pad See Ew is another one of her recipes I've made. Recently I've also tried her Malaysian Curry Laksa... I can't remember if I took pictures of it but let's hope!

General Tso's Chicken

adapted from Rasa Malaysia

2-3 boneless skinless chicken breasts, cut into bite-sized cubes

1/2 tbsp Shaoxing wine (I used Mirin, the Japanese version)

kosher salt

1/3 cup cornstarch

Oil

1" fresh ginger, peeled and minced

1 clove garlic, peeled and minced

4-5 dried red chiles, reconstituted in water and chopped, or 2-3 jalepenos, chopped (seeded if too hot)

2 scallions, diced, white and green parts separated

Sauce:

3 tbsp rice vinegar

2 1/2 tbsp soy sauce

1/2 tbsp dark soy sauce

1 tsp Hoisin sauce

1/4 cup water

2 tbsp sugar

1/2 tbsp Shaoxing (or Mirin) wine

1 tsp cornstarch

Marinate the chicken pieces in the wine and a good pinch of salt for about 15 minutes. Meanwhile, mix all the sauce ingredients together and set aside.

Heat 1-2 tbsp oil in a wok over medium-high heat. Coat the chicken in cornstarch, then pan-fry until almost cooked through (add more oil if needed). Add the ginger, garlic, chiles, and white parts of the scallions. Cook until aromatic, then pour the sauce into the wok. Stir to combine and cook until the sauce thickens a bit.

Serve immediately with rice and some veggies (we had asparagus).

Grilled Scallops over Quinoa Salad

2011-08-23T14:24:00.000-07:00

Oops I took the picture before drizzling with balsamic!

We've cooked scallops at home once before, searing them and serving over an Asian salad. It came out great but we both agreed that we overcooked the scallops a bit in our novice fear of undercooking the middle. That just would not do this time! We decided to try grilling them on skewers instead, mostly because it's summer and any excuse to turn on the grill is a good one. This time I marinated them in a mint pesto first, then served over a salad of quinoa, greens, and tomatoes. Extra mint pesto plus some balsamic reduction made the dressing. So fresh and summery!

Grilled Scallops over Quinoa Salad

from Serious Eats (I halved the below recipe and it was a perfect amount for 2; this serves 3-4)

3 tbsp cooked almonds

2 cloves garlic

1/2 cup parsley leaves

1 cup mint leaves

zest of 1 lemon

3/4 cup olive oil

1/4 cup grated Parmesan

1 1/2 lbs sea scallops

1/2 cup balsamic vinegar

2 cups baby greens (spinach, arugula, etc.)

3/4 cup grape tomatoes, halved

1 cup quinoa, rinsed

In a small food processor, blend the almonds, garlic, parsley, mint, and lemon zest until it forms a chunky paste. Add 1/2 cup of olive oil steadily and blend until smooth, then blend in the cheese. Season with salt and pepper. Transfer 2 tbsp of the pesto to a bowl and combine with the scallops. Refrigerate for at least 30 minutes.

Meanwhile, get the rest of the ingredients ready. Cook the quinoa to package directions and set aside. Soak some skewers in water for the grill. Finally, bring the balsamic to a boil and reduce until syrupy; remove from heat and set aside.

Heat the grill to high. When ready, skewer the scallops (about 3 per skewer worked for us) and cook about 3 minutes per side, until just translucent in the middle.

Combine the greens and tomatoes with enough leftover pesto to coat. Top the greens with quinoa, the scallops, and a good drizzle of balsamic reduction. Enjoy!

Garam Masala Lamb Dumplings

2011-07-16T17:03:00.000-07:00

I love dumplings - pretty much any combination of meat in a dough pocket is delicious to me and thankfully almost every culture has their own version! This particular recipe reinvents the Chinese-style dumpling by using lamb and Indian spices. The first time I made it, I made the dough myself but decided to buy the pre-made wonton wrappers for the second go-around and I didn't taste any difference (the only difference was the time saved!). I'll include the dough recipe at the bottom in case you want to go the 100% homemade route.

Lamb Dumplings with Cumin and Garam Masala

from Serious Eats - makes about 40 dumplings

2 lb ground lamb (I'm sure it would be great with pork too)

1 medium onion, halved

1 bunch scallions, finely chopped

~3 leaves of bok choy, washed

2 tbsp rice wine (I used mirin)

1 tsp vegetable oil

1 tsp salt

t tsp garam masala

1 tsp cumin

1 package wonton wrappers, thawed (or dough recipe below)

Parboil the onion for two minutes (just drop into boiling water). When there is 30 seconds left, add the bok choy. Let cool then finely chop.

Combine all ingredients into a large bowl and mix well. Feel free to refrigerate at this point for up to 24 hours, or freeze (I still have some extra meat in the freezer!).

When ready to make the dumplings, prepare your station. You will need the meat mixture, a spoon, wonton wrappers, a small bowl of water, and either a cookie sheet or a tupperware lined with lightly floured parchment paper. If you're not cooking for a party, you'll want to freeze most of the dumplings by storing in a tupperware, in single layers separated by parchment paper.

Place about a tbsp of filling into the center of one wrapper. Dip your fingers into the water and lightly wet the edge of the wrapper, then fold over. Make a pleated seal by folding the wrapper over onto itself. Place dumpling on parchment paper. Repeat with the rest of the wrappers and dough.

To cook, place a steamer basket into a large pot and fill to the bottom of the steamer with water. Heat until boiling, then drop dumplings in. I recommend spraying them with some Pam beforehand because they will stick together and it's a pain. This will reduce the sticking. Cook for about 8-10 minutes or until wrapper is translucent.

If you want, finish them off by sauteing in some sesame oil over high heat for a minute to get a nice crisp on the edges. Serve with dumpling sauce (buy or make your own by mixing soy sauce with some rice vinegar and sri racha for spice).

To make your own dough:

2 cups flour

3/4 cups boiling water

Add flour to boiling water and stir constantly. The dough should begin to form after 20 seconds. When fully moistened, turn onto a floured surface and knead until elastic (about 5-7 minutes). Let rest for at least 30 minutes, or refrigerate overnight wrapped in plastic.

To use, divide into 5 portions and cover the unused portions with a damp paper towel to keep from drying out. Roll one portion out into a cylinder about 1" diameter then cut into 1/2" pieces. Flatten each piece with your palm then roll into a thin circle with a rolling pin, about 3" in diameter. Fill and seal as above.

Romesco Sauce

2011-07-05T17:18:00.000-07:00

I hopped on the bandwagon and made myself some Romesco sauce a couple weeks ago, and boy was I glad I did! This Catalonian sauce combines roasted red peppers with almonds; add a serious smoky kick and you've got an incredibly versatile condiment. I served it with grilled salmon, spring onions, and broccoli, but the leftovers went on sandwiches, in salads (thinned out a bit with yogurt) and even just scooped up with crackers.

Romesco Sauce

From Home Cooking in Montana

1/2 cup olive oil

1/2 cup whole almonds (all I had were pre-roasted spiced almonds - worked fine)

1 slice bread, cubed

3 cloves garlic, chopped

1 yellow onion, chopped

4 tsp smoked paprika

1 tsp ancho chile powder

2 large bell peppers

2 tbsp apple cider vinegar

juice of 1/4 lemon

salt and freshly ground black pepper

Broil peppers (or grill or char over a gas stove), turning frequently until blackened on all sides. Don't worry too much about overcooking as long as you don't set them on fire. Place peppers into a bowl and cover tightly with saran wrap; allow to steam for at least 10 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add almonds and bread and sauté until toasted, about 3 minutes - be careful not to burn almonds. Transfer to processor with a slotted spoon. Add onions and garlic to skillet and cook for another 3 minutes. Add paprika and chile powder; cook for about another minute then add to the food processor.

Peel peppers, remove innards, and cut into smaller pieces then add to food processor. Add vinegar and salt. Puree until smooth. Taste and add salt, pepper, and lemon juice as desired.

Serve with grilled vegetables, fish, chicken, or as a condiment for sandwiches. Thin out with some Greek yogurt for a salad dressing.

Leek and Bleu Cheese Crostinis

2011-06-28T19:09:00.001-07:00

Have I mentioned my love for crostinis? Well, here's another variation on the amazingly versatile and fancy-seeming appetizer. This one's topped with leeks, blue cheese, and bacon crumbles for good measure. Another gem from smitten kitchen (although the bacon was totes my idea - omit if you want vegetarian). I brought it to a fancy ladies' brunch and it was a hit.

Leek and Bleu Cheese Crostinis with Bacon

adapted from smitten kitchen

1.5 lb leeks, cut in half lengthwise with pale and white green parts sliced (unwashed)

1 tbsp butter

1 tbsp olive oil

salt and freshly ground black pepper

1 baguette, sliced into 1/2" thick toasts

2 oz crumbled bleu cheese (really? did I measure this? no, I did not. I added as much damn cheese as I wanted)

~4 slices bacon, cooked and crumbled

a few squirts of fresh lemon juice

To wash the leeks, fill a bowl with cold water and add the slices. Let soak for a few minutes then mix them around in the water with your hands to release the dirt. Remove with a slotted spoon.

Heat a large skillet over medium heat then add the butter and oil. When fully melted, add the leeks. Season with some salt and pepper. Reduce heat to low, cover, and simmer for about 25 minutes, until soft, stirring occasionally.

When the leeks are almost done, spread the toast slices with some olive oil (and garlic if ya want) then toast under the broiler for a few minutes, until golden. Remove.

Top each toast with bleu cheese, a couple tablespoons of the leek mixture, then some bacon crumbles. Drizzle with some fresh lemon juice and serve!

Broccolini Puff Pastry Galette

2011-06-15T14:49:00.000-07:00

Last year, I made a zucchini galette that had me drooling for more. It was unbelievable. Only thing is that making the dough is time-consuming and a bit onerous in that all the ingredients need to stay cold in order to get the flakiest dough. This time, I decided to take a short cut and use puff pastry instead. The galette came out great! The dough doesn't hold together as well as the previous galette but it is definitely a good way to get the galette look and flavor without having to make your own dough. This time, I filled it with broccolini and feta cheese!

Broccolini and Feta Galette

1 sheet puff pastry, thawed

2 bunches broccolini (I only had one bunch, so I added broccoli florets)

1/4 cup grated Parmesan

2/3 cup crumbled feta

red pepper flakes, to taste

1 large egg, lightly beaten

Blanch the broccolini and broccoli (if using) in a pot of salted boiling water for about 1 minute - don't overcook. Transfer to an ice bath, then drain and set aside.

Preheat the oven to 400°. If you can, roll out the puff pastry into a circle. If you're lazy like me, just roll it out a bit into a reasonable semblance of an ellipse... Transfer to a parchment-lined baking sheet, then score a circle about 2.5" from the edges. Within the circle, sprinkle the Parmesan. Layer broccolini and broccoli (if using), then sprinkle with the crumbled feta and red pepper flakes. Sprinkle with freshly ground pepper and some salt (don't over-do it though, feta is salty on its own).

Fold the border over the filling and brush with the egg. Bake for 30-40 minutes, until pastry is golden brown.

Sidenote- yes, sometimes we make pizzas that look like this:

Strawberry Bread

2011-06-08T16:30:00.001-07:00

I first made this bread over 5 years ago when I had a ton of leftover strawberries from a planned strawberry shortcake dessert that never panned out. I was a pretty inexperienced cook but managed to pull of this simple and delicious bread.

It lasted surprisingly long, even coming with me to my first Bonnaroo, where I met Don. Perhaps this bread is what won him over! Eh, probably not... but it's still great! I made it again recently and remembered how delicious and easy it is, and perfect for a summer breakfast, dessert, or snack.

Usually, when I see that a recipe has you preheating the oven in the first step (as I often do in my own recipes - sorry!), I think "yeah, okay - I'll preheat when I think there's actually 10 minutes before it goes in the oven." But here, you can preheat the oven right away! By the time it's preheated you are actually ready to put everything in, provided you aren't using a knife one-handed or something.

Strawberry Bread

from AllRecipes

2 cups fresh strawberries, washed, hulled, and sliced/diced to your desired size

3 1/8 cup flour

2 cups sugar

1 tbsp cinnamon

1 tsp salt

1 tsp baking soda

1 1/4 cups vegetable oil (I only had 1/4 cup left so substituted peanut oil and it came out fine)

4 eggs, beaten

1 1/4 cups chopped pecans (or other nut)

Preheat oven to 350 degrees and oil 2 9x5 inch loaf pans. I suggest spraying with Pam, then placing a layer of parchment paper on the bottom and spraying again. I had some issues getting the finished bread out of the pan.

Place the strawberries in a small bowl; sprinkle with a dash of sugar, stir, and set aside.

Meanwhile, combine the dry ingredients in a large bowl. Mix the eggs and oil into the strawberries, then add the wet ingredients to the dry and stir until completely combined. Don't overwork. Carefully mix in the pecans. Pour into the prepared pans and bake for about an hour, until a toothpick comes out clean. The actual recipe says 45-50 minutes but it has always taken me longer; last time it took over an hour, so just keep an eye on it.

Cool in pans for about 10 minutes, then turn out onto a rack to cool completely (or steal a bite while hot because, like me, you have no patience).

Chicken with Cornmeal Dumplings

2011-06-05T13:04:00.000-07:00

I made this back in April when it wasn't quite 90 degrees out yet, but I would still recommend it if you're looking for an easy one-pot meal - even in the summer! Plus, it calls for beer which, really, you can't go wrong with. I modified the original recipe by adding some broccoli for a bit more veggie-ness.

Chicken with Cornmeal Dumplings

Adapted from Everyday Food

For the stew:

1.5 tbsp butter

1.5 lbs boneless, skinless chicken pieces (breasts and/or thighs)

1/2 bunch scallions, chopped

1 bell pepper (I used red), diced

2 celery stalks, diced

2 carrots, diced

1 head broccoli, trimmed and cut into florets

1 tsp dried thyme (or ~1.5 tbsp fresh)

1/4 cup flour

2 bottles pilsner

1 28-oz. can whole tomatoes

2 tbsp red wine vinegar

For the dumplings:

2/3 cup flour

1/3 cup fine yellow cornmeal

1.5 tsp baking powder

1 tsp sugar

1/4 tsp salt

1 tbsp butter, chopped small

1/2 cup buttermilk (I made my own with milk and lemon juice)

In a large pot or Dutch oven, melt about half the butter over medium-high. Season the chicken with salt and pepper; add to pot and cook until browned, about 5 minutes. Transfer chicken to a medium bowl, keeping the juices in the pot. Add the rest of the butter to the pot, then add the scallions, bell pepper, celery, and carrots. Cook, stirring occasionally, about 4 minutes until celery is soft. Add thyme and flour and season again with salt and pepper (I added some red pepper flakes here too). Cook about 1 minute, then return the chicken to the pot. Whisk in the beer and tomatoes with their juices, breaking them up with a spoon as they cook. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with up to 2 tbsp vinegar.

Meanwhile, made the cornmeal dumpling dough. Mix together all the dry ingredients (flour through salt) in a medium bowl. With your fingers, mix in the butter until small crumbs form, then stir in the buttermilk.

Add the broccoli to the pot. Reduce heat to a medium simmer and drop dough on top by rounded tablespoons. Cover and simmer until dumplings are cooked through, about 7-10 minutes. Season to taste and serve.

My New Outdoor Table!

2011-05-09T17:49:00.001-07:00

Just wanted to brag about my fancy new table from World Market that I decorated with a runner and some hurricanes/lanterns, also from World Market. I love that place.

Gotta enjoy it before the devil mosquitoes take over the yard!

:-)

Crostinis with Rosemary, Roasted Tomatoes, Prosciutto, and Ricotta

2011-05-09T17:04:00.000-07:00

I love me some crostinis. What a versatile, easy appetizer that can be thrown together with pretty much any combination of cheese, meat, and vegetables.

For my sister's bachelorette party we started off with a very mature, fancy cocktail hour, not long after which things obviously degraded into the usual bachelorette party shenanigans. But let's not focus on that, shall we? Back to the sober, adult-like part.

We snacked on homemade guacamole, sweet potato chips, a delicious cheese selection, and these crostinis topped with herbed roasted tomatoes, prosciutto, and ricotta cheese. A divine combination!!

Read on for the easy recipe...

Crostinis with Rosemary, Roasted Tomatoes, Prosciutto, and Ricotta

from Epicurious

6 tbsp + 1 tsp olive oil

2 garlic cloves, minced

2 tsp finely chopped fresh rosemary

1 tsp each salt and freshly ground pepper

6 large plum tomatoes (~1.5 lbs), quartered lengthwise

1 fresh baguette or other French or Italian bread, cut diagonally into 1/2" slices

3/4 cup ricotta cheese

1/4 lb prosciutto, cut into thin slices

1 tsp fresh lemon juice

1 cup microgreens or baby arugula (I used a baby green mix)

Preheat the oven to 425 °. Combine 6 tbsp olive oil, the garlic, rosemary, salt, and pepper into a large bowl. Add the tomatoes and toss together to coat. Let stand while the oven preheats. Arrange in a single layer on a foil-lined baking sheet; reserve the extra oil mixture in the bowl. Roast for about 35 minutes, until browned and tender. Remove from the oven and set aside.

Meanwhile, arrange the bread slices on another baking sheet and brush each with the reserved oil mixture. Toast for about 10 minutes at the same temperature, until golden.

Remove from the oven and top each with about a tbsp of ricotta cheese. Sprinkle with pepper. Fold the prosciutto slices over each crostini (about 1 slice per toast depending on size), then arrange 1-2 tomato quarters on top of the prosciutto. Whisk the lemon juice with the remaining 1 tsp olive oil, then toss with the greens. Divide the greens atop each toast and serve warm.

Asian Roasted Chicken with Rice and Asparagus

2011-04-15T16:10:00.000-07:00

Sorry all, but I've been in a bit of a cooking rut lately. I've been making new things, things I enjoy, but I just haven't felt inspired to share the recipes with ya'll. So I apologize for the lack of posting, but I guess that means that I'll only give you the best! Of course, the "best" is entirely subjective to my tastes. Hopefully you agree.

The other night I was inspired to bring back the ol' spatchcock method when roasting a chicken. When deciding how I wanted to flavor the bird, I remembered an Asian marinade I made to go with chicken thighs a while ago and how delicious it was. Why not modify it and rub an entire bird? The rub has a spicy ginger flavor and is rounded out with miso paste (available in Asian markets). Miso paste, along with being the base of miso soup, can also be used to make dressings, marinades, and generally adds a nice touch to anything Asian you can dream up.

I served the chicken with rice, stir fried with asparagus and red bell pepper (of course). For the easy recipes, read on! Note that I made this up as I went, so measurements are estimated. Feel free to modify for your own tastes.

Asian Roasted Chicken

1 3-4 lb roasting chicken

1/4 cup miso paste

2 tbsp chili paste (also in the Asian section)

3 cloves garlic, minced

~2" ginger, peeled and minced

1 tbsp dark soy sauce

1 tsp sesame oil + more for the roasting pan

sriracha, to taste

2 onions, cut into wedges

~ 1/3 cup chicken broth

Preheat oven to 400°. To spatchcock the chicken, place it breast-side down on a cutting board and, using kitchen shears, cut through the ribs on either side of the spine to remove the entire backbone.

To make the rub, combine the miso paste, chili paste, garlic, ginger, dark soy sauce, sesame oil, and sriracha in a small food processor and process until smooth.

Using your fingers, separate the skin from the bird without removing it. Rub the...rub between the skin and the meat, trying to cover as much of the meat as possible. I was even able to get it down in the thighs and legs. If you have extra (I did), rub the inside of the bird, then throw some on the very outside for good measure.

Drizzle some sesame oil in the bottom of the roasting pan, then pour enough chicken broth to cover the bottom about 1/8". Arrange the onion wedges around the pan, then place the bird insides-down in the pan, getting some of the onion underneath it.

Roast for ~30 minutes, until the breast meat is 150° and the thigh meat is 170°. Remove the chicken from the oven and rest for at least 10 minutes.

Asian Fried Rice with Asparagus and Bell Pepper

1 cup white rice (I used basmati cuz it's what I had)

1 bunch asparagus, washed and trimmed, cut into 1/2" pieces

1/2 red bell pepper, diced

1 tbsp sesame oil

1/4 tsp ground ginger

1/4 tsp cayenne pepper (or to taste)

some onions (chopped) and pan juice from roasted chicken

While the chicken is in the oven, cook the rice.

When the chicken is resting or while you're carving it (if you've got a helper), start the stir fry. It only takes a couple minutes so don't do it til the end.

Heat the sesame oil in a skillet or wok over high heat. When shimmering, add the asparagus, red bell pepper, and about 3 tbsp pan juice from chicken. Cook for ~1 minute, stirring constantly. Add in desired amount of onions from the roast and stir to combine. Add the cooked rice and stir again to combine. Add more pan juice if needed to create the sauce consistency desired. Serve immediately.

Korean-Style Short Rib Soup

2011-03-29T14:45:00.000-07:00

As one who loves lazy cooking, I'm always on the lookout for new and fun recipes to make in my slow cooker. I've made short ribs in the past and enjoyed them, so I decided to give this Korean-style recipe a go. I love all manner of Asian soups and stews, especially if they are served with fixins (uh, hello, Pho). This soup fit the bill quite well.

The flavors of the soup came out delicious, and the short ribs were perfectly melt-in-your-mouth tender, but I had the same complaint as I did with the Oxtail Ragu post - it was just too greasy! I even separated the broth from everything, refrigerated it for an hour, then scooped off as much fat as possible. I shredded the meat piece by piece, pulling out as much fat as possible. Even still, when it all came together it had an oiliness to it that was off-putting to me. I just don't know what to do!

I'm still posting the recipe because the spices were great and perhaps it's just my taste that's keeping me from totally loving it. I bet it would also be good slow cooked with chicken or another meat that is a bit less fatty than short ribs.

Korean-Style Short Rib Soup

adapted from Food Network

3 lbs short ribs, silver skin removed and visible fat trimmed

2 cups chicken broth

1/3 cup soy sauce

1/8 cup sugar

2 tbsp finely grated fresh ginger

1 1/2 tbsp red chili paste (the recipe calls for Korean red chili paste but I had a Thai-style one instead)

1 tbsp sesame oil

2 cloves garlic, minced

~4 scallions (1/2 bunch), thinly sliced with the white and green parts separated

6-8 oz rice stick

1 carrot, cut into matchsticks

1 cucumber, peeled, seeded, and cut into matchsticks

1/4 cup cilantro leaves, torn (optional)

1 lime, cut into wedges

Make two cuts in the short rib meat down to the bone, then place in the slow cooker. Whisk together the broth, soy sauce, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on high for 6 hours.

About 30 minutes before serving, place the rice stick in hot water and let sit until cooked through. You may need to replace the hot water a few times.

Skim any fat from the broth and discard. This is where I actually separated the meat and broth, refrigerated the broth for a bit, then skimmed it. I placed it back in the slow cooker to heat it all back up before serving. Meanwhile, I deboned the meat and shredded it, removing any fat chunks.

To serve, place noodles into bowls, then ladle the meat and broth over the top. Garnish as desired with carrots, cucumber, scallion greens, cilantro, and lime wedges. Serve with sri racha or more chili paste.

Beef Empanadas

2011-03-22T16:12:00.000-07:00

My sister is getting married in Puerto Rico next month, so my mom and I decided to throw her a Latin-themed bridal shower to get everyone pumped for the big tropical wedding weekend.

We had the entree portion catered by Manna restaurant in Takoma Park, a great authentic Dominican/Puerto Rican take-out joint. I had to test the food prior to hiring them so I went there for lunch once and had the mofongo, a dish that I fell in love with last time I went to Puerto Rico. It was bangin! Fried, mashed plantains served over a salad with all sorts of fixins and crispy pork. Delish. Mofongo isn't great for a catered event since it can get soggy if left out, so instead we got a mixed grill of seasoned beef, chicken, and shrimp along with some fried yuca, fried sweet plantains, rice and lentils, and black beans. Everything came out SO flavorful and the guests raved. If you are in need of authentic Latin catering, or are just driving through Takoma Park, I highly recommend stopping by Manna for a bite. They are so darn friendly too!

Anyway, back to the subject. For appetizers, my mom made tortilla roll-ups, a classic app in my family (perhaps I'll post it in the future), we had chips and a variety of salsas/guacamole, and I made beef empanadas. Smitten Kitchen never fails me!! I made the filling and the dough ahead of time so that the day of, all I had to do was roll out the dough, fill and bake them. Luckily I had my aunt as a helper, because this is time-consuming work, especially when you're trying to decorate a house for a shower at the same time.

You can buy pre-made empanada disks to save time, but if you do have the time to spend, homemade dough is much better. See below for the dough and empanada recipes.

Empanada Dough

from Smitten Kitchen

makes just enough dough for the empanada recipe below

4 1/2 cups flour (per her recommendation, I used 1 1/2 cups whole wheat flour + 3 cups reg)

3 tsp salt

2 sticks cold unsalted butter, cut into chunks

2 large eggs

2/3 cup ice water

2 tbsp white vinegar

Sift flour and salt together in a large bowl into a large bowl and blend in the butter with your fingers or a pastry blender so that there are still some chunks of butter (pea-size). I actually did this in my food processor with the dough hook, carefully pulsing so that the butter didn't break up too much. It only takes about 10 seconds to combine it. Separately, beat together the eggs, ice water, and vinegar. Add to the flour mixture and stir just until incorporated. Turn out onto a floured surface and gather together then knead just until the dough is all brought together. You don't want to overwork or heat it up too much. Divide dough in half, flatten into disks, wrap completely with saran wrap, and chill for at least an hour or up to 6 hours. I stuck mine in the freezer since I didn't need it for a few days.

Beef Empanadas

slightly adapted from Smitten Kitchen

4 hard-boiled eggs, chopped

1 onion, chopped

2 tbsp olive oil

2 garlic cloves, minced

2 tsp ground cumin

1 1/2 tsp dried oregano

1 1/2 lb ground beef chuck (you can substitute with turkey or chicken to make it healthier)

4 tbsp dried cranberries

3 tbsp chopped pimiento-stuffed olives

1 (28-oz) can whole tomatoes in juice, chopped with 4 tbsp juice reserved

empanada dough (above)

Cook onion in a skillet over medium heat until softened, about 5 minutes. Add garlic, cumin, oregano and cook until fragrant, about 30 seconds. Add the beef and cook until no longer pink, about 5 minutes.

Add the cranberries, olives, some salt and pepper, and tomatoes with the reserved juice. Cook on medium, stirring occasionally, until liquid is mostly gone, about 10 minutes. Stir in hard boiled eggs and let cool.

Once ready to make the empanadas, preheat the oven to 4oo° and either grease 2 baking sheets or cover them in parchment paper. Roll out one of the empanada dough disks to about 1/8" thick. Use a circular cookie cutter (I used a ~3.5" diameter plastic cup for appetizer size empanadas) to create the disks. Roll out the extra dough to make as many disks as possible.

Fill each disk with a teaspoonful of empanada mixture, leaving 1/4" edge to seal. Wet the edge with some water (I dipped my fingers in a bowl of water then ran it along the edge) then fold over and seal. Crimp with a fork to get a good seal. You want to make sure each empanada is sealed well so it doesn't leak in the oven. Add more or less mixture depending on how large you want your empanadas to be, but be careful not to overfill; that is always my downfall.

Arrange empanadas on prepared baking sheets and brush with the eggwash. Bake for about 25 minutes or until golden and crispy. Let cool for 5 minutes before serving.

Everything Chickpea Crackers

2011-03-20T11:25:00.000-07:00

Don't be fooled by the "Chickpea" in the title - these awesome crackers still have a bunch of butter in them so while they're healthier than many, they're still delicious crunchy flaky crackers.

I've made crackers once before and tried to top them with tons of goodies like poppy seeds, sesame seeds, chipotle powder, etc. but after they baked, all the toppings slid right off. This time, I brushed the crackers with an egg wash before sprinkling on the toppings. Worked like magic!

Don't be afraid by having to break out a rolling pin; these are incredibly easy to make.

Everything Chickpea Crackers

adapted from Food Magazine

1 can (15.5 oz) chickpeas, rinsed and drained

1 1/2 tsp ground coriander

3/4 tsp kosher salt

1 tsp freshly ground pepper

1 1/2 cups flour

5 tbsp cold unsalted butter

1/2 cup grated Parmesan

1 egg white

"everything" toppings (any combination of: sesame seeds, poppy seeds, chipotle powder, smoked paprika, garlic powder, caraway seeds, etc.) I used the first three plus some garlic powder.

Preheat oven to 350° with racks in the middle and bottom. In a food processor, pulse chickpeas until roughly chopped. Add the coriander, salt, pepper, flour, and cold* butter and pulse to combine. Gradually add 3 tbsp cold water until the dough forms a ball. Add the Parmesan cheese and pulse to combine.

Divide dough in half and make 2 disks. On a lightly floured surface, roll out each disk to about 1/8" thick. Brush with the egg white and sprinkle with toppings to your heart's content. Slice into 1x3" rectangles and arrange on parchment-lined baking sheets. Bake until golden and crispy, about 25-30 minutes, switching sheets halfway through.

Serve alone, with cheese, or with dip (hummus is perfect!).

*As mentioned in the galette post, you want the butter to be nice and cold so it doesn't totally melt and blend into the dough. When the little butter chunks melt in the oven, you get your flakiness!

Valentine's Day

2011-02-26T14:38:00.001-08:00

Every year, we decide last minute that we want to try to get away on Valentine's Day and make a feeble attempt at finding a good deal on a B&B within a couple hours of the DC Metro area. Needless to say, it usually falls through due to our lack of planning (note: it did work out excellently once, when we spent the weekend in a B&B near Luray, VA). Anyway, we inevitably end up staying in and cooking a delicious fancy meal. To be honest, cooking in is so much less stressful than planning a weekend away and ends up being more romantic!

Clockwise from left: roasted cauliflower, flowers from my honey, crab legs, and filet mignon

On this year's menu were Alaskan king crab legs, grilled filet mignon, and roasted cauliflower with dates. To start, we made a warm almond-crusted manchego cheese appetizer. Decadent, nutty, and unhealthy, it was the perfect way to start a romantic evening. I bought the king crab legs from Cameron's, a seafood market near my office. Don picked out the filets and decided to wrap his with bacon, obviously. The crab legs were steamed in beer, lemon, and garlic then served with melted garlic butter though they really didn't need anything. The filets were rubbed with a simple salt, pepper, red pepper flakes, and olive oil mixture then grilled to medium-rare perfection.

For the appetizer recipe and meal pictures, see below.

Warm Almond-Crusted Manchego Cheese

from Food Network (Bobby Flay)

1/4 cup flour

salt and freshly ground pepper

1 egg

1 tbsp water

1/4 cup panko

2 tbsp ground almonds

1 8-oz slice manchego cheese (we sliced ours into 4 wedges to maximize almond coverage)

2 tbsp + 1/4 cup olive oil

3 cloves garlic, finely chopped

2 tbsp sherry vinegar

1/4 cup slivered almonds

Preheat oven to 450°.

Dip each cheese wedge first into flour (seasoned with salt and pepper), then into egg (beaten with the water), then into a panko/ground almond mixture.

Place cheese into a oven-safe dish and drizzle with 2 tbsp olive oil. Bake for 5-7 minutes, or until golden brown and the cheese is soft.

Cheese pre-oven, posing with the gorgeous crab

Meanwhile, make the Hot Garlic Vinaigrette. Heat 1/4 cup olive oil in a sautépan over medium heat. Add the garlic and cook for 2-3 minutes. Remove from heat and stir in the sherry vinegar. Season with salt and pepper.

When the cheese comes out of the oven, drizzle with the vinaigrette and serve with warm bread or crackers. Note that I used barely any of the vinaigrette; it was already pretty oily. We also only ate a small amount of the cheese, it was so rich. The rest we saved to be used in dinner later that week (to be posted).

Almond-crusted manchego

Is it me, or is this a little inappropriate-looking?

Woodberry Kitchen

2011-02-24T18:29:00.000-08:00

My sister took us to this awesome restaurant last weekend when my parents were in town, so I thought it would be great if she were the one to post the review, having been there several times. Ladies and Gentlemen, enjoy her fabulous review of Baltimore's Woodberry Kitchen.

Woodberry Kitchen is one of my favorite restaurants. For reals. It's different, its special, and bottom line - the food is bangin. When my folks were visiting from CT last weekend - I knew I had to have them experience WK. The night started off a bit bumpy, when we had to wait about a half hour for our reserved table. A few of us had seats at the bar, so that always helps. However, this could have turned into an annoying situation quickly, had the staff not apologized profusely. As soon as we finally got seated the manager and waiter were over apologizing, and even brought over a complimentary mushroom flatbread. My fiance who "hates mushrooms" even loved it. On top of that, they brought some homemade potato chips with roasted onion dip. SO delicious. Let me throw my 2 cents in here for a sec - I am often disgusted and angered at the lack of service at restaurants these days. Folks are spending their hard earned money on overpriced cocktails and grub, and the waitstaff acts like you are a nuisance. Woodberry Kitchen restored my confidence in human kind that night. They know the value of a customers' loyalty. They were so attentive and knowledgeable. I think the may have even won over my father - who was still a bit sour from waiting for the table.

The cocktails! The cocktail menu is so fun - and I've tried a few... The Gov't Mule is a must try - served in an ice cold copper mug, it is refreshing and delicious. How can you go wrong with ginger beer? I also had the Plum Paloma, which tasted like a margarita - without the sugary fake mixer. I've also had the Blackberry #75. Yum. I'm a lush.

We ordered the Marvesta Sizzlin Shrimp app. We had seen the dish featured on the Travel Channel (I think it was Travel Channel). I should add that all food is from local farms - the concept is farm-to-table dining. And you can taste it. You can learn more about the Marvesta Shrimp Farm here.

They bring out the most ridiculous fresh bread - which often spoils your dinner. Which is fine - I am all about leftovers. Alright, down to the meal - I had pork shoulder which was served with sweet potato, onion and parsnips. The meat just FELL apart, it was to die for. My sister had the steamed clams with pancetta (or pork belly?), also delish. Bro-in-law had the Lomo flatbread - with coppa, salami, roasted garlic, gouda - you had me at gouda! Fiance and Mom both had the burgers - which were cooked to perfection. And Pops had the chicken and biscuit - which was such a special take on the usual. As stuffed as we were, we couldn't pass up the homemade ice cream. The Malt flavor was by far my fave, but the Apricot Sorbet was pretty amazing as well. Tasted just like a fresh apricot. Mom got the goat cheese cake - which was super rich and decadent. And then, our waiter brings over another complimentary dish - the CMP. When I saw it on the menu I was like "ehh." But holy hell - this was the most delicious thing ever - we couldn't stop eating it. We looked like crack fiends. What is CMP, you ask? Malt ice cream, chocolate sauce, marshmallow fluff and peanuts. It comes in a glass dish with a hard candy coating on top which you have to break, sorta like creme brulee.Oh, and the CMP was featured on the Food Networks show "The Best Thing I Ever Ate." Yeah, it's up there. Some folks got espresso, which was delicious and had a fancy design on top. Pops had his Muscat which made him happy.

Every time I visit WK it's such a special experience. It's a great place to spend time with friends and family over some delicious, locally grown food. The building itself is also pretty awesome, its an old foundry in Clipper Mill. They have done a great job of maintaining the integrity of the building, while giving it a modern vibe. You feel as though you are dining in a hip farmhouse. And the soundtrack of the night was memorable. Faves like Bright Eyes, The Shins, Neil Young. We often found ourselves signing along as we sipped our fabulous cocktails. Oh, and bro-in-law Don wanted me to make sure and mention the waitstaff and their adorable tartan flannel shirts. We loved feeling as though we were surrounded by our own personal farmhands. Don was in heaven!

Woodberry Kitchen
2010 Clipper Park Road, No. 126
Baltimore, MD 21211

410-464-8000

Mozzarella Asparagus Crostinis

2011-02-15T17:02:00.001-08:00

I had unexpected company come over one night, so had to make an appetizer from ingredients that were already in the fridge, since planning and shopping wasn't an option. Everyone has mozzarella cheese in some fashion or another, lemons, and bread. Add a vegetable and - voila! - crostinis! I used asparagus but really any tasty vegetable you like can be used (broccoli, spinach, or eggplant are some ideas).

For the simple recipe, see below:

Mozzarella Asparagus Crostinis

1 lb asparagus, cleaned, trimmed, and sliced into 1/4" pieces

8 oz shredded mozzarella

1/2 lemon

olive oil

salt and freshly ground black pepper

1 baguette (or other bread), sliced thinly

Smoked paprika

Preheat the oven to 450°.

Spread the asparagus pieces on a baking sheet. Sprinkle with salt and pepper, then drizzle with olive oil. Roast for about 10 minutes. Remove from the oven to cool slightly.

Drizzle the baguettes slices with olive oil and toast in the oven for about 3 minutes, until starting to brown a little.

Meanwhile, toss the mozzarella with zest from the lemon and a good squeeze of the juice. Add salt and pepper to taste.

Remove the toasts from the oven and top each carefully with asparagus slices, then mozzarella mixture. Drizzle with olive oil.

Toast for 5-10 minutes, until the cheese is melty and brown. Sprinkle with smoked paprika and serve warm.

Avocado Henge

2011-02-03T14:04:00.000-08:00

(a.k.a. Don's food art)

While we were waiting for a delicious Tex-Mex casserole thing to bake last night, Don cut the avocados for us and decided to really take his food art to the next level.

I almost didn't want to eat them! .....almost.

Mussels in Thai Red Curry Sauce

2011-01-31T16:30:00.000-08:00

I love Thai curries, especially when mussels are slowly cooked in them and I have tons of crusty bread to use as a sauce vehicle. To satisfy one of these cravings a few weeks ago, I found a simple recipe on Epicurious and went with it. Mussels are cheap, seem fancy, and are ridiculously easy to cook, so it's a triple bonus!

Mussels in Red Curry Sauce

adapted from Epicurious

1/8 cup butter

4 plum tomatoes, seeded and chopped

3 garlic cloves, minced

1 tbsp ginger, peeled and minced

1 14-oz can unsweetened coconut milk

1 tbsp Thai red curry paste

1/8 cup fresh chopped cilantro

salt and freshly ground pepper to taste

2 lbs mussels, scrubbed and debearded (for more details on buying and preparing mussels, read this)

1 red bell pepper, diced

Melt butter in a large heavy pot. Add tomatoes, garlic and ginger and sauté for about 2 minutes, until garlic is tender. Add coconut milk, curry paste, cilantro, and salt to taste. Simmer about 4 minutes. Add the mussels and red bell pepper; cover and simmer until mussels open, about 5 minutes. Discard any unopened mussels.

Serve hot with crusty bread for dipping.

Ciabatta (Take 2)

2011-01-23T05:36:00.000-08:00

I finally procured another jar of yeast from the store and, learning from my previous mistakes, immediately put it in the fridge. Those little buggers won't die on me this time!

First up with my KitchenAid is my favorite kind of bread for sandwiches: ciabatta. Having used my KitchenAid, I can't even imagine those dark ages when I actually had to knead the bread by hand for 10 minutes. The horror! All joking aside though, the KitchenAid is amazing! You literally just turn it on and walk away (keeping an eye on it of course). I think that housewives of the 1600s would have literally imploded upon hearing of this.

The ciabatta didn't come out exactly as I would have liked it; it was a bit thicker with less air pockets than in previous times. I probably need to get used to making bread in the KitchenAid.

Keep in mind that this bread starts with a sponge, so it takes over a day to make. Start ahead of time. It's super easy though, even without a KitchenAid.

Ciabatta

from AllRecipes

1/8 tsp active dry yeast

2 tbsp warm water

1/3 cup warm water

1 cup bread flour (or 1 cup regular flour + 1 tsp wheat gluten - it's cheaper and saves space)

1/2 tsp active dry yeast

2 tbsp warm milk (don't overheat)

2/3 cup warm water

1 tbsp olive oil

2 cups bread flour (or 2 cups regular flour + 2 tsp wheat gluten)

1 1/2 tsp salt

To make the sponge, mix 1/8 tsp yeast and 2 tbsp warm water, let sit for 5 minutes or until creamy. In a warm bowl, stir together the yeast mixture, 1/3 cup warm water, and 1 cup bread flour. Stir for 4 minutes, then cover the bowl with plastic wrap and let sit at room temperature for at least 12 hours and up to 24 hours.

To make the bread, mix the rest of the yeast with the warm milk in a small bowl and let sit until creamy. Combine the yeast mixture with the sponge from yesterday, and the rest of the ingredients into the bowl of a standing mixer (or a normal bowl if you don't have). Knead with the dough hook for about 8 minutes, adding more flour bit by bit as needed, until smooth and elastic. The dough should form a ball on the hook. I had to add a considerable amount of flour (1/3 cup?) to get rid of the stickiness.

Scrape dough into an oiled bowl, cover with plastic wrap, and let sit until doubled in bulk, about 1 1/2 hours. Since it's winter and my kitchen is freezing, I turned my oven on to 400 for 1 minute, then turned it off and placed the bowl in the oven to rise. Works much better.

Turn dough out onto a well-floured surface. Divide into two equal halves and place them on a baking sheet covered in parchment paper, shaped into oblong ovals about 9" long. Dimple the loaves with your fingers and dust with flour. Cover loaves with a dampened kitchen towel and let rise for another 1 1/2 - 2 hours until almost doubled in bulk.

About 20 minutes before baking, place a baking stone in the oven and preheat to 425. When ready, transfer the loaves carefully to the baking stone and bake for about 20 minutes, until pale and golden. Cool on a wire rack.

Ribollita

2011-01-17T16:28:00.000-08:00

Ribollita is a Tuscan soup that is loaded with veggies and thickened with bread. There are three different kinds of greens. Three! Not to mention the rest of the vegetables - perfect for a cold wintry night at home.

The soup has to simmer for a few hours to really blend all the flavors, so it's more of a weekend soup than a weeknight one. One recipe makes 8-10 servings, so we froze much of it. I had some of the frozen leftovers for lunch today (2 weeks later) and it was still great!

If you follow the recipe exactly, it calls for dried beans which adds another day to the cooking process; if you want to cheat like me, just use 2 cans of beans instead.

Ribollita

from Bon Appétit magazine

5 cups water

2 cans cannellini beans with juice

5 sage leaves, minced

3 garlic cloves, minced

salt

6 tbsp olive oil

1 large onion, chopped

2 large celery stalks, chopped

1 medium carrot, chopped

1 large unpeeled Yukon gold potato or 4 fingerling potatoes, scrubbed and diced into 1/2" cubes

1 small fennel bulb, quartered through core, sliced crosswise

dried thyme

1 small bunch kale, sliced into 1" ribbons (recipe calls for black kale but I couldn't find it; regular works fine)

1 small bunch green chard, stems removed and sliced into 1" ribbons

4 cups thinly sliced savoy cabbage

5 large plum tomatoes, chopped

1 2" square rind Parmesan (note: careful when cutting the rind off of tough cheese, lest you end up in urgent care with the pad of your finger hanging off like Don)

red pepper flakes

2 cups vegetable or chicken broth

6 1/2" thick slices country white bread (I used Arnold brand because I had it)

Heat 3 tbsp oil over medium heat; add the onion and sprinkle with salt. Cook for about 5 minutes, until onion is translucent. Add garlic and cook for 2 additional minutes, then add the celery, carrot, potato, fennel, and a pinch of thyme. Cook until vegetables are tender and begin to brown, about 20 minutes.

Add kale, chard, cabbage, tomatoes, rind, water, sage, and 1 tsp salt. Bring to a boil; reduce heat and simmer until vegetables are very tender, about 1 1/2 hour

Add beans with liquid, broth, and red pepper flakes to taste. Season with salt and freshly ground pepper. Break up the bread by hand and add to the soup. Bring to a simmer and stir to continue breaking up the bread. If it gets too thick, feel free to add more broth but I liked mine thick. I would consider adding some broth to the frozen leftovers in the future, though.

Divide among bowls and drizzle with olive oil if desired.

Fish Tacos

2011-01-15T14:21:00.001-08:00

Swai was on sale at the store recently so, having never tried it before, obviously I bought a metric ton. According to Seafood Watch, Swai is a farmed river catfish and is more ecologically responsible than other white fish species. It's very similar to tilapia, if not a tad more fishy. We liked it but didn't love it. And now we have 3 more tupperwares of it in the freezer. It will be conquered!

Tacos are the perfect thing to make with simple white fish. We make them relatively often; this time, we breaded and broiled the Swai instead of grilling or pan-frying it. Don went for a double-dip bread method to get the crunchiest crust possible. It worked beautifully.

Breaded Fish Tacos

2 Swai filets, patted dry

2 eggs, beaten

3/4 cup breadcrumbs and/or panko (this time, we used a mixture of both)

freshly ground pepper

red pepper flakes

corn tortillas

sliced avocado

greens (baby spinach, romaine, etc.)

queso fresco

spicy mayo (lowfat mayo mixed with sriracha to taste) or ranch dressing

Preheat the broiler (we used the low broiler setting).

In a shallow bowl, combine the breadcrumbs with some freshly ground black pepper and red pepper flakes, to taste. Dip the swai filets in egg, then dip in the breadcrumb mixture, shaking off the excess. Dip again in the egg, then again in the breadcrumbs, adding even more crumby goodness.

Arrange on a greased baking sheet and broil for 5-10 minutes or until cooked through, keeping a close eye on them.

Meanwhile, heat a skillet over medium-high heat. Spray with some Pam, then add a corn tortilla, Cook until brown, then flip and brown the other side (about 2 minutes total). Repeat with the next tortilla until you have enough. I recommend only doing enough for the first serving; they are so much better right off the skillet so you can make more when you are ready for seconds. We used Pam instead of oil because it helps you use less.

Slice the fish and serve on corn tortillas with the spicy mayo, avocado, lettuce, and crumbled queso fresco. We served ours with my favorite red rice from Food Mag.

Christmas 2010 - Spiced Nuts

2011-01-14T20:18:00.001-08:00

I spent this Christmas with my husband's family and I wanted to give each in-law something simple but delicious. I got the idea for homemade spiced nuts from one of my food blogs and decided to go with it. I found adorable glass containers with green lids at World Market, filled them with the nuts, then used baker's string and little cardboard tags to create a no-fuss "wrapping." Easy and elegant!

The chipotle and rosemary spiced nuts combine herby with smoky with sweet in a perfect balance. They are amazing. Ina Garten has done it again!

If you aren't making Christmas gifts anytime soon (and if you are you're weird), these are highly recommended for any party. Serve them warm or cool; they are delicious either way.

Chipotle and Rosemary Spiced Nuts

from Ina Garten

I doubled the below recipe and it made 3 quart-size (I think?) jars of nuts as well as two additional tupperwares to keep for myself. Point is, it made a lot of nuts.

vegetable oil

3 cups whole roasted unsalted cashews

2 cups walnut halves

2 cups pecan halves

1/2 cup whole almonds

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tbsp freshly squeezed orange juice

3 tsp ground chipotle powder (recipe calls for 2, I added one)

4 tbsp minced fresh rosemary leaves

salt

Preheat the oven to 350.

Combine the nuts in a large bowl or tupperware with a cover. Add 2 tbsp vegetable oil, the maple syrup, brown sugar, orange juice, chipotle powder, 2 tbsp of the rosemary leaves, and 2 tsp salt. Cover and shake the heck out of it.

Spread the nuts in a single layer on a greased baking sheet. Roast for about 25 minutes, stirring a couple times throughout, until glazed and golden brown. Remove from the oven and sprinkle with 2 more tsp of salt (taste it first because I didn't end up needing this extra salt) and the rest of the rosemary.

Toss to combine and set aside to cool, stirring occasionally to prevent sticking. They can be served warm or cooled completely and jarred as gifts. My brother-in-law just finished his today and said that they were delicious until the end, so I know that they will last at least 3 weeks in an airtight container.

Branching Out, v3.0 - Oxtail!

2011-01-13T18:57:00.000-08:00

I know Bourdain would be disappointed in how dirty this bowl looks. Whatevs.

I found a recipe for Oxtail Ragù, and figured that even though I've never cooked oxtail myself, it couldn't be that crazy. I love pho and oxtail is a main ingredient of the broth. The fatty marrow adds tons of flavor when you slowly braise the oxtails in a broth or sauce.

I have to admit that this recipe didn't turn out to be my favorite. We found it to be way too fatty with not enough meat, but the good news is that it can be solved. I suggest that instead of just skimming the fat while still hot, let the sauce cool for a while then skim the fat layer. Furthermore, make sure that you're getting good, meaty oxtails from the butcher. I bought mine at a local Asian supermarket and wasn't really paying attention to the amount of meat on each bone. We were disappointed with what we got.

I don't regret trying out the oxtails and will certainly cook with them in the future, provided that I can obtain bigger ones.

Oxtail Ragù

adapted from The Kitchn

4-5 lbs oxtail pieces (about 2-3" thick)

salt and freshly ground black pepper

flour

1/4 cup olive oil

1 onion, chopped

1 carrot, chopped

3 celery ribs, chopped

1 28-oz can crushed tomatoes

3 cups dry red wine

2 rosemary sprigs

2 thyme sprigs

2 bay leaves

4 cloves garlic, peeled and smashed

1/4 tsp ground nutmeg

Pat the meat dry with paper towels then dredge in flour, shaking off excess.

Heat a large skillet over medium-high heat. Add the oil and when glistening (but not smoking!) add the oxtail pieces. Sear on all sides, about 8-10 minutes total. If your pan is not big enough, cook in batches. Overcrowding will cause the meat to steam instead of fully sear. Transfer meat to a plate.

Searin'

Add the carrots, onions, and celery and sauté for about 5 minutes, until browned. Add just a tad of the wine and deglaze the pan.

To a slow cooker, add the rest of the wine, the tomatoes, and the vegetable mixture from the skillet. Add the rest of the ingredients and stir to combine. Arrange the meat in the sauce and cook on high 3-4 hours. You could also do the whole thing in a large Dutch oven pot, but I don't gots one of those. :-/

When the oxtail is so tender it falls off the bone, remove it from the sauce and pull the meat off. Discard the bones and return the meat to the pot. At this point, I just skimmed the fat off the top but I recommend removing the sauce from the slow cooker, allowing to cool for an hour or so, then skimming. You can reheat quickly in a pan if needed.

Serve the ragù over pasta or polenta. We went with pasta!

Whoops

2011-01-13T12:51:00.001-08:00

Sorry everyone who reads this blog through an RSS feed - you may have accidentally just seen a post with a bunch of random pictures. I was testing some html and accidentally published! I deleted the page but it still showed up in my google reader.

My bad.

KitchenAid

2011-01-11T14:57:00.000-08:00

OMG I am the worst blogger ever, it's been almost a month! Don't hate me. It's not you, it's me.

I promise I will have more recipes in the coming weeks, but for now I just want to brag about my Christmas present from Mom and Dad: a KitchenAid!!

Isn't she beautiful? Pistachio, too! Matches my kitchen almost scarily.

I haven't cooked with her yet but I promise you'll know as soon as I do. First up on the list is ciabatta bread. I actually started it tonight but the yeast that has been in the cupboard too long is decidedly dead. My bad on the whole "refrigerate after opening" thing. So once I procure some yeast from the store, we will try again.

Until next time, friends! Happy New Year!!!

Matchbox - Rockville Edition!!

2010-12-17T10:59:00.000-08:00

I am so completely psyched that Matchbox (of Chinatown and Capitol Hill fame) has opened a new location in Rockville. It's right in Congressional Plaza as a stand-alone building which is conveniently located not far from my work or home! Lookie there.

Being Friday, we headed there for a long lunch to check out the new digs. I am so impressed with the looks of it both outside and in. Sure, it matches the rest of the shopping center from the outside, but that particular shopping center is quite nice-looking anyway. When we walked up, the first thing we noticed was a large outdoor area that is currently under construction. Large heat lamps hang above the whole area which includes a large stone firepit encircled by a standing bar ledge, and a separate outdoor bar. Can't wait for that to open!!

The inside has an open floor-plan except for a separate cozy bar area off to the right. When you walk in the first thing you see is the pizza oven. There is seating in front of the oven in case you want to watch the pros in action. There are metal stairs that lead to the second floor, which is a row of booths and tables that overlook the rest of the restaurant. The ceilings are exposed and the front and back walls have old recycled wood slats nailed to them, creating a log cabin-industrial-chic look. Yes, I just made that up, let's go with it. One unfortunate thing we noted on the second floor, where we sat, is the heat. In fact, we overheard a fellow diner say "man, it's a sauna up here!" as he walked past. It's probably a combination of the open floor plan and the midday sun beating in through the windows with inadequate shading. It wasn't the end of the world and probably wouldn't be too hot at night.

Food! I was keeping my expectations low for the food and service departments, since they just opened this week. However, I was pleasantly surprised that the service was fast and friendly, if not friendlier than the Chinatown Matchbox. The food was also just as good as any I'd had in Chinatown. I didn't order the pizzas, but my fellow diners seemed to enjoy every last bite of the ones they ordered (sopressata and wild mushroom, veggie, and Q special). They looked nice and crispy-charred and fresh from the oven. I ordered the Chicken Muffeletta with a side salad instead of chips. The sandwich contained chicken, serrano ham, provolone, spinach, and olive tapenade on focaccia bread. I was nervous that the tapenede would be overpowering to the rest of the components, but it wasn't at all. The whole thing was a bit greasy, but that's my only complaint. The side salad was fresh and delicious. No one left hungry, that's for sure.

I can't wait to go back for happy hour or dinner to see what the nightlife is like there. There were a decent amount of people there for lunch so it looks like their reputation has preceded them. Viva la Matchbox!

Matchbox Rockville
1699 Congressional Pike (@ Congressional Plaza)
Rockville, MD 20852
301.816.0369

Roasted Cauliflower with Dates and Almonds

2010-12-14T16:34:00.000-08:00

Here's a simple and delicious side I made the other night to use up some cauliflower. The dates compliment the sweetness of the roasted cauliflower, while the nuts balance the dish out with some salt and crunch.

Roasted Cauliflower with Dates and Almonds

adapted from Food Network

1 large head of cauliflower, cut into florets

salt and freshly ground pepper, to taste

2 tbsp unsalted butter (the recipe calls for 4 tbsp; totally not necessary)

1/3 cup almonds (the recipe calls for pine nuts but I was out)

1 clove garlic, minced

1/2 cup pitted Medjool dates, chopped

Preheat the oven to 425°.

Place the cauliflower florets in one layer on a baking sheet. Toss with salt and pepper, then roast in the oven for about 25 minutes or until browned, stirring a couple times throughout.

Meanwhile, heat the butter in a small skillet over medium high heat. When melted, add the almonds and toast for about 3 minutes until golden but don't let burn. Add the garlic and dates and cook for another 2-3 minutes.

Toss the cauliflower and date mixture together in a serving bowl. Season to taste (I topped it with some smoked paprika!).

Spiced Couscous with Chicken; Harissa

2010-12-12T12:54:00.000-08:00

The start of the Coexist sticker??

I found this recipe in my Food Network mag; it's a quick and healthy weeknight dinner. Cinnamon and ginger give this a Middle Eastern flavor, while the almonds add a nice crunch. Homemade harissa gives it a delicious kick, and fat free Greek yogurt adds a nice creaminess. This is the first time I've made harissa (a North African hot chile sauce) and I now plan on having it on hand to add a pepper-flavored spice to anything I make!

Spiced Couscous with Chicken

adapted from Food Network

1/2 tsp ground cinnamon

1 tsp ground ginger

salt and freshly ground pepper

3 medium carrots, thinly sliced

1 cup couscous

2 cups grilled chicken, diced (we marinated ours in olive oil and Za'atar)

2 tbsp unsalted butter

1/2 cup sliced almonds

1/4 cup dried cranberries

4 scallions, roughly chopped

2 tbsp chopped cilantro

Greek yogurt and harissa (recipe below), for serving

Bring 2 1/2 cups water to boil in a medium saucepan; add cinnamon, ginger, 1 tsp salt, 1/2 tsp pepper, and the carrots. Cook until tender but still crisp, about 3 minutes. Remove the carrots to a bowl with a strainer spoon. Pour the cooking liquid into a measuring cup.

Put the couscous and chicken into the medium saucepan and cover with 1 cup of the reserved cooking liquid. Stir then cover and let sit until couscous is cooked, about 5 minutes. Fluff with a fork.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the almonds, cranberries, and scallions. Cook until the almonds are roasted, about 3 minutes. Stir in the cilantro and the cooked couscous/chicken. Serve in bowls with yogurt and harissa.

Harissa

from Serious Eats

2 whole roasted red peppers, drained

5-6 dried chiles (I used two ancho, 2 dried chiptoles, and 2 little red guys)

1/2 cup boiling water

1 garlic clove

1/2 tsp cayenne pepper

1 tsp cumin

1/2 tsp coriander

1/2 lemon, juiced

salt to taste

4-5 tbsp canola oil

Pour the boiling water over the dried chiles and let soak for about 20 minutes, until chiles are soft. Drain and set aside until cool enough to handle. Remove the stems and the seeds from the inside.

Place all ingredients except for the salt and oil in a food processor. Blend until smooth. Slowly add oil until the mixture is at a desired consistency. I ended up using only 2 tbsp. Season to taste.

Udon Noodle Soup with Mushrooms and Kale

2010-12-10T15:04:00.000-08:00

I created this soup the other night to use up some shiitake mushrooms in the fridge. I happened to have udon noodles and decided to have a go at some Japanese-style soup. It came out SO GOOD. When I first tasted the broth, I was sure I had recreated Ramen, with which I had an unhealthy obsession during my teenage years. I would make Ramen every single day after school. Seriously. After eating more, I decided it didn't taste as much like Ramen as I thought but it was still amazing. And really easy! And fast!

Udon Noodle Soup with Mushrooms and Kale

1 cup chicken breast, diced (or tofu)

1 tbsp sesame oil

7 oz. shiitake mushrooms, stems removed and thinly sliced

2 garlic cloves, minced

2 tsp grated fresh ginger

1 jalepeno, minced

3 cups chicken or vegetable broth

3 cups water

2 tbsp fish sauce

1 star anise

1 bay leaf

udon noodles (as much as you want!)

2 cups chopped kale

3 scallions, thinly sliced

soy sauce and sri racha, for serving

Heat the sesame oil in a large, high-sided cast-iron pan or a soup pot. Cook the chicken until browned, about 3 minutes. Add the mushrooms and cook until juices are released and reduced to almost nothing. Add the garlic, ginger, and jalepeno and saut° for another minute or so.

Add the broth, water, fish sauce, star anise, and bay leaf. Bring to a boil, reduce heat, and simmer for about 5 minutes. Add the udon noodles and kale. Bring back to a boil and simmer for another 3-4 minutes, until noodles are soft and kale is wilted. Add the scallions and soy sauce or salt, if needed. Serve with sri racha and additional soy sauce.

Flatbread Pizza

2010-12-06T16:33:00.000-08:00

Some nights I'm so lazy that I won't even lift a finger to roll out a frozen pizza dough. On those nights, flatbreads or pitas make an excellent crust for a quick and easy dinner made out of whatever you have in the fridge.

This one might sound crazy, but it was quite tasty. I first spread some pesto (frozen from this summer's crop) on the bottom of the flatbread. This was then topped with leftover chopped chicken, pecan pieces, feta cheese, and... roasted brussels sprouts! The sprouts had been roasted the day before in a simple mix of olive oil, chipotle chile powder, salt, and pepper. Roasting the leftovers on the flatbread perked them right back up. The flatbread pizza was topped with some freshly ground black pepper and red pepper flakes, then baked in our toaster oven at 450° for about 10 minutes or until toppings were hot and bread was toasty. After removing from the toaster oven I topped it with some dried cranberries before serving.

Lighter Broccoli Cheese Chowder

2010-12-05T14:12:00.000-08:00

As you might be able to tell, I'm a sucker for thick, hearty chowders. Unfortunately, I don't let myself order them very often due to the serious caloric investment. I found a recipe from Eating Well, which is a great website, but be careful because I am pretty doubtful of the healthfulness of some of their recipes.

This recipe for broccoli cheese chowder has NO heavy cream in it and only 1 cup of cheese! The thickness is created instead by potatoes, a bit of flour, and sour cream. The result is a thick, flavorful, veggie-filled, creamy chowder that is not far off from the chowder you get at a restaurant! In fact, I usually let people eat a bit before I tell them that it's healthy and they can't tell (unless they're lying to me)!

Broccoli-Cheese Chowder

from Eating Well

1 tbsp olive oil

1 onion, chopped

1 large carrot, diced

2 stalk celery, diced

1 large potato, peeled and diced

2 cloves garlic, minced

1 tbsp flour

1/2 tsp dry mustard

1/8 tsp cayenne pepper (or to taste)

28 oz vegetable or chicken broth

8 oz broccoli crowns cut into 1-inch pieces, stems and florets separated

1 cup shredded reduced-fat Cheddar cheese

1/2 cup light sour cream

salt and freshly ground pepper, to taste

hot sauce, to taste

crusty bread, for serving

Heat oil in a large Dutch oven or saucepan over medium-high heat. Sauté the onion, carrot, and celery until the onion is softened, about 5 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for another 2 minutes.

Add broth and broccoli stems; bring to a boil. Reduce heat to medium, cover, and simmer for about 10 minutes. Add florets and simmer for another 10 minutes. Transfer 2 cups of soup to a bowl and mash then return to the soup.

Stir in cheese and sour cream; cook until heated through. Season with salt and pepper. Serve with hot sauce and fresh bread. Delish!

New York Cheesecake with Mixed Berry Topping

2010-12-04T05:27:00.000-08:00

My mother-in-law is known for her perfect cheesecake, so when she gave me a springform pan with a little recipe tucked inside, I couldn't wait to try it. Cheesecake isn't something you make every day, so I waited until Don's birthday when my family was visiting to test it out for the first time. The more people the better; nothing good can come of having an entire cheesecake sit in front of just two people.

MIL warned me about the pitfalls of this recipe; namely, if you take the cake out of the oven too fast it will fall and crack in the center. It's a risk I was willing to take to create this light and fluffy dream! The trick for me was to leave it in the oven to cool completely overnight. It only fell slightly in the middle but with no cracks so it still looked gorgeous. I created my own berry topping recipe by combining my favorite parts of a few others. Read on for the cheesecake and topping recipes!

New York Style Cheesecake

long-evolved from an old Fanny Farmer cookbook

3 tbsp butter

1 package graham crackers (boxes usually come with a few wrapped packages of about 8 large crackers each)

5 large eggs

1 cup sugar

1 lb cream cheese at room temperature

1 tsp vanilla extract

2 tbsp flour

1 cup sour cream

1/4 tsp salt

Preheat oven to 300°.

Rub 1 tbsp of the butter, softened, on the bottom and sides of a 9" springform pan. Crush the graham crackers (I used a rolling pin in a large baking sheet to contain the mess); mix in the rest of the butter, melted, then press firmly into the bottom and sides of the pan to create the crust.

Carefully separate the eggs into whites and yolks. It's a good idea to do the actual separating over one bowl, then once you are sure you haven't screwed it up place the yolk and white with the rest. That way, if you mess up one egg, you don't have to throw out the whole batch.

Beat the egg whites in a small bowl with 1/4 cup sugar until stiff peaks form (see picture) and set aside.

What the egg whites should look like

Beat the yolks in a large bowl until lemon-colored, then add one ingredient at a time and beat until mixed before adding the next: remaining sugar, cream cheese, vanilla, flour, sour cream, and salt.

pre-oven

Fold whites gently into larger mixture, then pour into the springform pan and bake for 1 hour. DO NOT OPEN THE OVEN. After the hour is up, turn off the oven and let sit undisturbed for at least 3 hours, preferably overnight. Chill in the refrigerator until ready to serve. Before serving, make the quick berry topping, below.

Mixed Berry Topping

1 pint blueberries

1 pint raspberries

2 tbsp sugar

1 tsp cornstarch

Mix all ingredients in a microwave-safe bowl and microwave for one minute. Stir, and if not at desired consistency (thickness and mushiness of fruit), microwave for another minute. Let cool to room temperature, then mix in a splash of Grand Marnier or other similar liqueur.

Top entire cheesecake with the berries, or top individual slices depending on your audience!

Cassoulet

2010-11-20T08:04:00.000-08:00

I know you've all been on the edge of your desk chairs for the past two weeks awaiting the follow-up to my duck confit and duck quarters posts. Well, here it is folks! I made the cassoulet last Sunday for my family and served it with a simple salad and crusty bread. There are a gazillion variations on cassoulet; this one from Fine Cooking uses white beans and has pork, pork sausage, pancetta, and duck in it. I think that's the most meat I've ever eaten in one dish, and it was very very good. A lot of work, but very good. I found it funny that during the cooking process, I had to defat this broth and dump that fat, but then the next directions said to add more duck fat. I suppose duck fat is the tastiest of all the fats in the dish. Rather than post the entire lengthy recipe here, I'm going to just link to it since I didn't change anything. For a timeline and pics, read more!

3 weeks before

I made the duck confit and stuck it in the fridge to sit and get all fatty- and delicious-like.

3 days before

I made the beans and the stewed pork. The beans went into the fridge separately from the cooking liquid (which is to be used later), and the pork went into the fridge separately from the broth. Before using the broth on the day of, it must be defatted so that you can add more duck fat instead, of course.

4 hours before

I started the vegetables and tomato sauce, which includes the pancetta.

The beans and tomato sauce at the bottom of the pot

3 hours before

This is when the final assembly begins. I cooked the sausage in my big Le Creuset my neighbor was awesome enough to let me borrow, then removed and dumped the fat. A word to the wise here: the recipe says just to brown the sausage but not cook it, since it will cook in the oven for 1.5 hours. Well, we found that about half of the sausage was not fully cooked at the end, so I suggest cooking it almost completely beforehand.

Meeeeeeeeat

To assemble, half of the beans and tomatoes go into the bottom of the pot. Over that, I arranged the sausage, duck, and pork. The rest of the beans and tomatoes top it off. I then poured in the defatted pork broth, and enough bean liquid to rise to the top but not completely cover the beans. This goes into the oven for 45 minutes.

Before the initial 45 minutes of cooking

1 and 1/2 hours before

I topped the cassoulet with bread crumbs, lemon zest, and cheese then cooked for a final 45 minutes. At the very end, I popped on the broiler to crisp it up nice and good.

45 minutes before

This is by far the hardest part of the recipe. Let it sit for at least 45 minutes so that all the yummy juices thicken slightly. Don't touch!!

Immediately before serving

Assemble a simple salad of greens, cranberries, walnuts, and goat cheese with a light vinaigrette. Warm some fresh crusty bread and set the table.

Et voila!

Chile Rellenos with a Healthy Twist

2010-11-17T18:11:00.000-08:00

Typical chile rellenos are poblano peppers that have been stuffed with cheese and sometimes meat, then battered and fried. They are delicious but incredibly unhealthy like many of the standard TexMex fare tend to be. This recipe takes the idea of a chile relleno and makes it completely new and healthier by using quinoa, veggies, ground turkey instead of beef, and is drizzled with a light pecan cream sauce instead of cheese. It can easily by made vegetarian by omitting the turkey. It's not fried at all, but that's okay because the unique combination of flavors works on its own! You don't need cheese and butter to make things taste good!

Chile Rellenos with Pecan Cream Sauce

adapted from The Kitchn

4 poblano peppers

1 cup uncooked quinoa, rinsed well

1/2 lb ground turkey or bison

1/2 onion, diced

1 small zucchini, chopped

1 tomato, chopped

1 clove garlic, minced

1/2 cup light sour cream

1/4 cup lowfat milk

1/2 cup pecans (toasting optional)

1/2 cup dried cranberries

1/2 tsp cinnamon

1/2 tsp salt

freshly ground pepper and red pepper flakes, to taste

Cook the quinoa according to package directions and set aside.

Meanwhile, char the poblano peppers whole either directly over a gas flame (if you're lucky enough to have one) or under the broiler, for about 10 minutes, turning often. Place in a paper bag or sealed tupperware to steam. This will loosen the skin so it can be easily removed. The ease of removing the skin is directly proportional to the amount of time that it has been 1) under the broiler and 2) allowed to steam. Don't rush it. Letting it sit and steam has an added bonus that it will be cool enough to handle, so you don't burn the crap out of yourself trying to peel off the skin which I inevitably do. After peeling off the skin, cut a slit in the side and carefully remove the seeds.

Cook the meat in a skillet over medium heat. When it's about done, add the onions and cook for 5 minutes, until soft. Add the garlic, zucchini, salt, pepper, red pepper flakes, and cinnamon. Instead of pepper flakes, I added a chopped up tabasco pepper leftover from my garden. Cook for a few minutes, then add the tomato and cook for a few minutes more, until heated through. Remove from the heat and add the quinoa and cranberries.

In a blender, combine the milk, sour cream, and pecans. Salt and pepper to taste.

Place the poblanos on a dish, fill with the quinoa mixture, and top with pecan cream sauce. Serve warm (the poblanos and sauce cool off the quinoa which is good). I have a confession. I actually only stuffed one poblano pepper - the one for the picture. It's kind of a pain to do and I wasn't inclined to go through the trouble when I wasn't trying to impress anyone. I chopped up the rest of the poblanos and mixed 'em right into the quinoa. Tastes exactly the same, I hate to tell ya.

Smashed Chickpea Salad

2010-11-12T13:21:00.000-08:00

fancy office paper plate

I can't believe I haven't shared my favorite sandwich yet! This is a Smitten Kitchen recipe, of course, and it's extremely versatile. I like to make a big tupperware of it over the weekend so I have a week's worth of lunches. It goes great on toasted bread, in a wrap, or just over a bed of lettuce in salad form. On this particular day, I ate it on toasted ciabatta with some turkey, greens, and goddess dressing. It totally doesn't need turkey, I was just in a non-vegetarian mood.

Smashed Chickpea Salad
adapted from Smitten Kitchen

1 15-oz can chickpeas, drained and rinsed (I used dried chickpeas, thanks G&E!)
2 tbsp chopped olives (I used Manzanillo but any will do)
2 tbsp finely chopped red onion or shallot
1 tbsp chopped fresh parsley, basil, or other herbs
zest and juice from 1/2 a lemon
salt, freshly-ground pepper, and hot sauce/red pepper flakes/cayenne pepper to taste
olive oil, to taste

Combine all ingredients in a bowl except for the olive oil. With a potato masher or other utensil, smash the chickpeas about halfway (you don't want it to be complete mush). Add olive oil, a tsp at a time, until at the desired consistency.

In the past I've added other veggies to this like chopped artichokes or roasted red peppers. All good additions.

Pad Thai

2010-11-11T17:20:00.000-08:00

I love Pad Thai, but I never order it at restaurants because I feel like it's so... touristy to get when you are at a good Thai place. To remedy my desire for that unique flavor, I found a recipe from the NY Times and went for it at home. All the ingredients should be relatively easy to find at your supermarket except for the tamarind paste, and unfortunately it's a really important ingredient. I ended up going to three different stores, which was annoying but led to me finding two new ethnic markets in our area! I finally found tamarind at an Indian market in Rockville, and have already been back to the Mediterranean market for awesome cheese (no paste, though).

Once you have the ingredients on hand, the Pad Thai is incredibly easy to put together, as stir fries are wont to be. I cooked mine with chicken instead of shrimp.

Pad Thai

from The New York Times

4 oz rice stick noodles

1/4 cup peanut oil

2-4 tbsp tamarind paste (I went with 3)

1/4 cup fish sauce

1/3 cup honey

2 tbsp rice vinegar

1/2 tsp red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

4 cups Napa cabbage, shredded

1 cup bean sprouts

1/2 lb boneless chicken breast, sliced into 1/4" pieces (or shrimp or tofu)

1/2 cup roasted peanuts,

1/4 cup fresh cilantro

2 limes, quartered

Put noodles in a bowl and cover with boiling water. Let sit for about 5-10 minutes, until just tender but not overdone. Drain and toss with 1 tbsp peanut oil to keep from sticking. Set aside.

Mix together tamarind paste, fish sauce, honey, and vinegar in a small saucepan. Bring to a simmer, remove from heat, stir in red pepper flakes and set aside.

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. When oil is shimmering, add chicken pieces. Saute until just cooked through, about 4 minutes. Add the rest of the oil, then the garlic and scallions; cook for one minute. Crack eggs into pan; once they begin to set, scramble them up a bit and mix in with the scallions, garlic, and chicken. Add cabbage and bean sprouts; cook until cabbage is wilted. If you were using shrimp or tofu, this is when you'd add it.

Add drained noodles along with the sauce. I only needed half the sauce, so don't go throwing it all in at once. Combine and heat through. Place into serving bowls and top with peanuts and cilantro. Serve with lime wedges.

Curried Chicken Salad Sandwich

2010-11-04T15:24:00.000-07:00

After a late day at work followed by a late evening at the gym*, I had no interest in a long, involved dinner and so I made this healthy chicken salad recipe and made a quick sandwich out of it. I was surprised with just how tasty it was!

*Yes, I started going to a gym! Aren't you proud? And now that I announced it in the blogosphere, I can't possibly ever quit lest I seem like a failure. Oy.

Curried Chicken Salad

adapted from Pinch My Salt

2 cups cooked chicken, cubed or shredded

1/3 cup diced granny smith apple

1/3 cup dried cranberries

1/3 cup chopped toasted walnuts

1/4 cup low- or nonfat plain yogurt

1/4 cup reduced fat mayo

~1 tbsp curry powder (I have hot madras)

1/2 tbsp honey

salt and freshly ground pepper to taste.

Mix the dressing ingredients together (yogurt, mayo, curry powder, honey, s+p). Combine with the rest of the ingredients. Serve over lettuce, in a wrap, on a cracker, on toasted bread, or on a spoon.

Duck Confit Recipe

2010-11-04T14:55:00.001-07:00

As an afterthought to the other day's post on duck quarters, I realized that perhaps I should provide you with the recipe I used to make Duck Confit (which is what that whole thing was). This is a recipe website, after all. I apologize for being overly mysterious.

Duck confit is one of the most important ingredients in a traditional cassoulet, from what I read, and should not be omitted. It's easy to make once you are able to actually locate duck fat (Balducci's has it in their freezer section). It does take time for the duck to properly preserve itself in the fat, so be sure to plan ahead. The recipe I used recommends that you make it 2-3 weeks early.

Duck Confit

from Epicurious

1.5 tbsp salt

2 cloves garlic, smashed

1 shallot, peeled and chopped

3 sprigs thyme

freshly ground black pepper

4 duck quarters, trimmed

about 2 cups of duck fat

Sprinkle about 1/2 tbsp salt in the bottom of a container large enough to hold the duck in one layer but not much bigger than that. Scatter half of the garlic and shallots on the bottom of the container, then arrange the duck on top. Cover with the rest of the garlic, shallots, and the thyme sprigs. Sprinkle with some black pepper. Cover and refrigerate for 1-2 days.

Melt the duck fat in a small saucepan. Brush the seasonings off the duck and arrange in an oven-safe pot just large enough to hold the duck in one layer, and tall enough to hold all the fat. Cover the duck with the fat and cook slowly at 225° until the meat is fall-off-the-bone tender, 2-3 hours. The fat should be at a slow simmer during this time, so keep an eye on it and adjust your oven temperature as needed. I ended up having it at 260° to keep up a simmer.

Remove from the oven and cool to room temperature. Place the duck in a tupperware, again just large enough to hold them in one layer, and cover with the fat. Cover and refrigerate for 2 weeks and up to 6 months (!). Fun fact: the fat can be drained and re-used after this, but keep in mind that you will be using some of it for the cassoulet itself so don't get too excited. Or do, because this cassoulet is going to be ridiculous.

I've Got Duck Quarters

2010-11-02T19:25:00.000-07:00

Duck quarters from Kam Sam, "marinating" in shallots, garlic, and thyme

...in my fridge, right now, preserving themselves in an extremely large vat of duck fat. The same duck fat in which the quarters simmered for 3 hours. This is gonna be healthy.

Simmah Dannah!

My parents are coming to visit and I'm tackling a traditional cassoulet, the ingredients of which need to be prepared starting 3 weeks prior. This is the big time.

Faaaaaat

More to come in the next few weeks!!

Ghoulish Pasta

2010-11-02T16:30:00.000-07:00

I'm posting this recipe not because it's anything innovative or out-of-this world, but more because the pasta shape I used is very apropo for the time of year. I didn't realize it when I bought the interesting-looking little guys at Whole Foods, but when we put the dish together, Don noticed that they were quite alien/ghoulish.

Look at 'em!!

Regardless of the funky pasta, the name of which I of course can't remember, this Chicken Florentine Arthicoke bake was easy and tasty. I am a huge fan of casseroles due to their one-pot nature. I especially love them now that I have my 4-qt Staub pot. It's the greatest!! Saute everything in it, assemble in it, bake in it!

Chicken Florentine Artichoke Casserole

adapted from Better Homes & Gardens

8 oz small bow-tie or other similar pasta

1 small onion, chopped

1 tbsp butter

2 eggs

1-1/4 cup milk

1 tsp Italian or similar seasoning mix

red pepper flakes, to taste

2 cups chopped cooked chicken

2 cups shredded Monterey or Pepper Jack cheese (depending on how much spice you like)

1 14 oz can artichoke hearts, quartered

1/2 red bell pepper, chopped

1 10-oz package frozen chopped spinach, thawed and drained well (squeeze manually)

1/2 cup sun-dried tomatoes, chopped

1/4 cup grated Parmesan cheese

1/2 cup French's fried onions (or bread crumbs)

Preheat oven to 350 °. Cook pasta according to package directions; set aside.

Cook the onion in the butter in a 3+ qt. oven-safe pan (or any skillet if you will be using a separate 13"-9"-2" casserole dish to bake), until softened. Set aside.

In a large bowl, whisk the eggs, milk, seasoning, salt, pepper, and red pepper flakes. Stir in the chicken, cheese, artichokes, bell pepper, spinach, tomatoes, pasta, and onion. Return mixture to the oven-safe pan or casserole dish and bake, covered, for 20 minutes. Sprinkle with Parmesan and fried onions and bake for 5-10 more minutes or until golden brown.

Pasta with Pistachio Cream Sauce

2010-10-25T16:20:00.000-07:00

When you are in need of a quick and satisfying dinner, look no further than this pasta with pistachio cream sauce. I found the recipe on one of the blogs I frequent and modified it to make it lighter by replacing some of the heavy cream with milk and starchy water. Sure, it was less decadent, but it still tasted creamy and delicious. We served it will grilled salmon.

Pasta with Pistachio Cream Sauce

adapted from Pinch My Salt

8 oz your favorite pasta (we used cavatappi!)

1/2 medium onion, chopped

1/3 cup ground pistachios (this was the most annoying part: shelling the pistachios for the food processor)

1/2 red bell pepper, diced

1 tbsp olive oil

1/4 cup heavy cream

1/4 cup milk

~1/4 cup starchy water from the pasta

salt, pepper, and crushed red pepper to taste

Cook the pasta al dente. Save about 1/2 cup of the water when you drain. You most likely won't use all but it's better to be safe than sorry.

Meanwhile, heat the olive oil in a medium skillet and sauté the onion for about 5 minutes, until translucent. Add the red bell pepper and pistachios and cook, stirring, for about 1 minute. Stir in the cream and milk and cook until heated through. Remove from heat and stir in the pasta. Add starchy water until the sauce reaches your desired consistency. Season and serve!

Beer Can Chicken

2010-10-24T11:17:00.001-07:00

Ever since we moved into our little townhouse in 2007, we've been complaining about the stained old linoleum floor in the kitchen and entryway. A few weekends ago, we decided it was finally time to tackle the issue headfirst. Well, maybe not headfirst. That would hurt. Anyway, the point is that we tiled our kitchen floor! And by we, I mean Don tiled while I provided moral support and beer. While my kitchen was in oven-less shambles, I decided to make good use of the grill. On the menu was beer can chicken served with a tasty quinoa/avocado/fruit/almond salad. Our grill has a great side burner on which to cook the quinoa, so it worked out perfectly! We first brined the chicken for 5 hours (1 hour per pound) and it came out so ridiculously juicy words don't describe it. I can't say whether the juiciness came more from the brining or the cooking method, but my guess is the brining so while it's not a necessary step in beer can chicken, it's recommended if you have the time.

kitchen with no linoleum, oven, or fridge to speak of

Brining a Chicken

1 whole chicken
water to cover the chicken completely
1/4 cup salt per quart of water used

Remove the innards from the chicken and set aside for stock. Place it in a heavy pot and cover with water (keep track of how much you use). Stir in 1/4 cup of salt per quart of water. Cover and refrigerate for one hour per pound of chicken.

Grilled Beer Can Chicken

1 4-5 lb. whole chicken
2 tbsp oil
salt and freshly-ground pepper
your favorite spice rub (we used Arizona Dreamin' from Penzey's)
1 can beer (we used Becks)

You will be grilling over indirect heat so preheat grill accordingly (we have a gas grill so just used one half of the burner and placed the chicken on the other half).

If you are using a brined chicken, be sure to empty the cavity of all water and pat dry all over with a towel. Separate the skin from the body as much as possible. Mix together oil, salt, pepper, and spice rub. Spread the rub all over the chicken under the skin (and over where you couldn't separate the skin from the body).

Open that can of beer and chug about half (bonus points if this is done in one long swig). Gracefully lower the chicken onto the top of the open can (you may want to ask the chicken permission first). Balance the chicken on the hot grill, using its legs as a tripod. Carefully lower the lid of your grill to cover. I say "carefully" because we didn't realize until too late that our chicken is taller than would have been ideal; the very top of the chicken hit the grill lid. Actually that may have ended up being beneficial for the whole balancing thing.

Note: this fancy beer was just a stand-in. We actually used Becks

Cook for about 1.5 - 2 hours, or until the internal temperature is about 150 in the breast and 170 in the thigh. Remove chicken from grill and let sit for 10-15 minutes. Slowly lift the chicken off the can (there will most likely still be beer/juices in it) then carve. Make stock with the bones and fat!

Making stock on my handy-dandy side burner (the smell of which is apparently irresistible to opossums)

While the chicken is cooking, make the quinoa.

Quinoa Salad with Avocado, Almonds, and Dried Fruit
adapted from Fine Cooking

3 tbsp dried cranberries

2 tbsp dried apricots, chopped

1 cup uncooked quinoa, rinsed well

salt

1 lemon

3 tbsp olive oil

1/4 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp smoked paprika

2 avocados, pitted, peeled, and diced

2 scallions, thinly sliced

3 tbsp coursely chopped toasted almonds

freshly-ground black pepper

Cook quinoa according to package directions.

In a small tupperware, zest the lemon and squeeze out 1 tbsp of the juice. Add the olive oil and spices; cover the tupperware tightly and shake well to emulsify.

In a bowl, combine the quinoa, cranberries, apricots, avocados, scallions, almonds, and dressing. Serve warm or cooled.

Me, a few days later, enjoying my newly tiled floor!

Ridiculously Easy Chicken Kebabs

2010-10-10T07:57:00.001-07:00

This is another recipe Don used to woo me when we first started dating; it's great for a large crowd and easy enough for a kid to make, not to take anything away from the deliciousness of it! Use whatever meats and veggies your heart desires and serve with any bbq-worthy side dish. This time I went with jalepeno-smashed potatoes.

Spicy BBQ Chicken Kebabs

a Don original

3 lbs Boneless, skinless chicken breasts (or other meat), cubed

2 red bell peppers, cut into 1/2-1" squares

1-2 onions, cut into 1/2-1" squares

2 zucchinis, sliced 1/4" thick

~1/2 bottle your favorite BBQ sauce (or homemade to avoid HFCS)

~1/2 bottle your favorite hot sauce (ours is Cholula but we went with Texas Pete because it's cheaper)

wooden skewers, soaked in water for 20 minutes

Combine the meat and veggies into a large bowl. Add equal parts BBQ sauce and hot sauce and mix until everything is thoroughly coated. Place on skewers, alternating meat and different veggies. Grill on medium-high, rotating every few minutes, until the chicken is cooked through.

Serve with your favorite side dish. For ours, see below:

Jalepeno-Smashed Potatoes*

5 yukon gold potatoes, peeled and cubed

1 jalepeno or other chile, diced (seeded if you want less heat)

2 garlic cloves, minced

1/4 cup jack cheese, grated

fresh herbs (e.g., parsley, basil, oregano)

Cook the potatoes in boiling water until tender. Heat a little oil in a skillet over medium heat. Sauté the chile and garlic for about 3 minutes, then add the potatoes. Combine, slightly mashing the potatoes as you go. Remove from heat; stir in the cheese and herbs until cheese is melted.

*From looking at the picture, I'm pretty sure I added okra to these potatoes as well since I had gotten them from my CSA. Turns out I'm not an okra fan, so I'm leaving it out of this recipe but feel free to add it if you want.

Mussel Bar

2010-10-08T05:37:00.000-07:00

Last night we ventured to the hip new Bethesda joint Mussel Bar to see what all the hype is about. We got there at 7pm on a Thursday and there was an hour wait, which luckily we had expected and planned for, having told our third dining companion to meet us there at 8pm. We put our names in and went next door to the new American Tap Room for a drink. This isn't a review of that place, but I'll just say that while the decor and live piano music are really cool, I'm skeptical of the food. I mean, light-up menus and check holders?? Cheese-tastic. Anywho, after a beverage (one Stella and one house Sauvignon Blanc), we went back to Mussel Bar to check on our reservation. Our table was ready and only 40 minutes of the hour had passed! Woot!

The Mussel Bar owners did a great job of transforming the former Levantes into a dark, woody, Belgian tavern. The only way to recognize that it was once the light and airy Levantes is by the location of the bar and kitchen. Everything else is completely different. We were nestled in a table next to the open-air kitchen and behind a giant refrigerator-wall of beers that separates the main dining area from a separate little enclave of tables. It was very loud due to the bar crowd, but that didn't prevent us from being able to hear each other. In fact, I forgot about the noise as soon as I got my menu.

Our waiter was incredibly well-versed in the beer selection, which is Belgian-heavy but not Belgian-exclusive. He suggested beers for all three of us based on a brief description of our tastes. All three of us loved what we got, so he did a great job! I had the De Koninck (Belgian Amber Ale), Don had the Green Flash Hop Head Red (hoppy!!), and my brother-in-law had an Imperial Stout. All are highly recommended.

My brother-in-law ordered a Spinach Salad to start and I got a side salad, which is not on the menu but available if you ask. Instead of the Spinach Salad, he accidentally got the Belgian Endive Salad, but was not disappointed after taking a bite. He said it was the best salad he had in a long time, with a perfect balance of greens, walnuts, bitey stilton cheese, and vinaigrette. My side salad was great as well. To eat, we ordered three meals and shared 'em all because we wanted to try everything! For mussels, we tried the Tikka Masala which had chicken and Indian spices. Fabulous! My only complaint was that it wasn't spicy enough and could have used a tad more salt, but the Indian flavors were great with the big fat mussels. The mussels came with frites (yum) and crusty bread for sopping up all that delicious sauce. We also tried one of their wood-fired tarts, which is essentially flatbread pizza. Ours had wild mushrooms, bacon, gruyere, arugula, and an "essence of truffle." Can't say I tasted the truffle but I didn't care. It was a blend of woody, salty, and cheesy that had a party in my mouth. Finally, we ordered the spinach tortilla (a wrap) with all sorts of veggies in it, served with sweet potato fries. Add spicy pork for $3 (we added the pork but it didn't show up in the wrap). The wrap was good but probably our least favorite of all the entrees. The spinach wasn't properly drained so it was pretty soggy. However, the sweet potato fries were excellent! This, coming from someone who doesn't normally like sweet potato fries, is a good thing.

After eating the last morsel of french fry and sopping up the last of the mussel broth, we were too full for dessert - maybe next time!

Overall I would absolutely recommend Mussel Bar. My only (small) grievances were that it was a tad loud, and that two of our orders were messed up. My B-I-L got the wrong salad, and we didn't get the pork we asked for in the wrap. If this were another restaurant I may be more annoyed about the order screw-ups, but in this case what we received was delicious anyway so we quickly forgot that there had been a mistake. I can't wait to go back and try their other mussel broths!

Mussel Bar
7262 Woodmont Ave
Bethesda, MD 20814
(301) 215-7817

Asian-Style Seared Scallops

2010-10-07T15:05:00.001-07:00

The more I cook, the more I learn to trust my instincts, and for the most part it works in my favor. There are always some disasters (remind me to tell you about last week's caramel apple cake fail), but I'm glad to report that this one was a success! Usually I'm reluctant to cook without a recipe to at least guide me, but I went out on a limb and threw this together completely sans recipe for dinner the other night. Searing the scallops was a little nerve-wracking since it requires such high heat and for you to leave the scallops alone to sear for a few minutes, which is quite difficult to obey. My instinct tells me to constantly make sure they aren't sticking by moving them around a bit, but this is counter-productive, since letting the scallops sit untouched will create a lovely brown crust that allows them to be scooped off the pan with barely a fight. I am learning! For the incredibly simple recipe, see below.

Seared Scallops over Asian Salad

dinner for two

1/2 lb sea scallops, rinsed and patted dry

freshly ground pepper

smoked paprika

oil with a high smoke point (I used canola but grapeseed or avocado would be even better)

1/4 cup store-bought ginger dressing (or make your own... maybe I'll try that one day but this time I used Makoto)

1 clove garlic, minced

2 scallions, thinly sliced, green and white parts separated

1/2-1 red bell pepper, diced

1/2 lb asparagus, trimmed and sliced into 1/2" pieces

5 oz greens (I used a baby green mix as per the yooj)

Heat a dry skillet over medium-high heat. Add enough oil to lightly coat the pan and wait until it shimmers but doesn't smoke. Season the scallops with the pepper and paprika and add to the hot pan. Don't touch for a minute!! Let it develop a nice golden crust, at which point it should no longer stick to the pan and you can flip to the other side. Total cook time shouldn't be more than 4-5 minutes tops, depending on the thickness of your scallops. Remove from pan and set aside in a covered dish to keep warm.

Turn the heat down to medium, then add the garlic and scallion whites. Cook, stirring constantly, for 30 seconds, then add the ginger dressing. Scrape the bottom of the pot with a wooden spoon to deglaze. Add the asparagus; simmer and let reduce for a couple minutes. Add the red bell pepper and cook for another minute. Add the greens, stir to combine and heat through but not totally wilt, then remove from heat.

Divide the greens and veggies into two salad bowls, then top with the scallops and serve!

Spiced Chickpea Stew with Feta Toasts

2010-10-05T15:01:00.000-07:00

I'm never very happy about the end of summer, but the one thing that makes me feel better about chilly weather is the resurgence of soups in my weekly dinner repertoire. I started the fall soup season out with a delicious middle-eastern spiced chickpea stew served alongside decidedly mediterranean feta bruschetta toasts. While both components of the meal go together quite well, I wouldn't hesitate to make either on its own!

Spiced Chickpea Stew with Feta Toasts

from Sippity Sup

4 garlic cloves, minced

1 tsp red pepper flakes

1 tsp coriander seeds

1 tsp kosher salt

1/8 tsp caraway seeds

2 15-oz cans chickpeas, drained and rinsed

2 cans diced tomatoes with juice

1 cup jarred roasted red peppers, drained and roughly chopped

4 cups chicken broth

1 baguette (supposedly you only need 6 slices, but you're gonna want more)

2 ripe tomatoes, diced

1/2 tbsp dried oregano

4 oz crumbled feta cheese

Smash the garlic and salt together with the side of a knife until you make a paste. Using a mortar and pestle (or back of a spoon, muddler, or other makeshift crusher if you're like me and mortar/pestle-less), crush the red pepper flakes, coriander, and caraway. Add the salty garlic paste and combine well. Heat some oil in a saucepan over medium heat; add the garlic mixture and cook until softened, about 3 minutes. Stir in the tomatoes, roasted red peppers, chicken broth, and half the chickpeas. Cover and simmer on low, stirring often, about 35 minutes. Let cool slightly.

Meanwhile, toast the bread slices in a 350° oven for about 5 minutes. Mix the tomatoes, oregano, and feta in a small bowl. Add a drizzle of olive oil. Top the bread slices with a heaping spoonful of the tomato mixture and broil for about 3 minutes. Set aside.

Using an immersion blender (or regular blender in batches, if you're like me and immersion blender-less), pureé the soup until nice and thick. I left it slightly chunky out of preference. Return the soup to the stove, add the rest of the chickpeas, and reheat. Serve with the feta toasts.

Pork Chops and Fattoush

2010-09-12T15:07:00.000-07:00

As discovered on one of the many food blogs I frequent, fattoush = Lebanese salad with pita chips and sumac. I recently learned of the existence of a spice store called Penzey's, and I'm pretty sure life will never be the same. Man, it's hard to not buy everything there! One of the many things I bought during my first trip is a spice mix called za'atar. It is a very popular condiment throughout the middle east, served with almost every meal. The blend is always different depending on where you buy it from or whose grandmother made it, but it usually contains at least sesame seeds, sumac, and salt. za'atar became the secret ingredient in my version of fattoush, which we served with grilled pork chops. The pork chops were rubbed with olive oil and Arizona Dreaming, a southwestern spice blend (salt-free!) purchased at Penzey's. For the salad recipe, see below.

Lebanese Fattoush Salad

adapted from Kalyn's Kitchen

2 whole wheat pita breads, ripped into bite-size pieces and toasted until crispy

1-2 cloves garlic, minced

1 tsp salt

1/4-1/3 cup fresh lemon juice (to taste)

2 tsp za'atar (or just 1 tsp sumac)

1/2 cup olive oil

8 oz mixed greens (or 1 head romaine lettuce, chopped)

1/2 cup scallions, chopped

1 cup diced tomatoes

1 cup diced cucumber

1/2 cup chopped mint leaves

1/2 cup chopped parsley

1/2 cup chopped green bell pepper

Mash the salt and garlic to a paste using the side of a knife. Put into a small bowl or tupperware, then add the lemon juice, za'atar, and olive oil. Cover tightly and shake the snot out of it to emulsify (emulsifying keeps the dressing from wilting the lettuce immediately).

Combine pita chips, greens, tomatoes, veggies, and herbs in a large salad bowl. Toss in salad dressing until coated. Let sit for a couple minutes to let the pita chips soak in the dressing.

Tomato and Goat Cheese Tartlets

2010-09-07T16:44:00.000-07:00

A couple weekends ago we jet-setted to Amherst, MA for July 4th Part Deux with Don's family, since Part Un was with my fam in the Catskills. We spent all day Saturday on a big river water-skiing, jet-skiing, party barging, and basking in the gorgeous weather. To replenish ourselves from all the playtime, we had plenty of great food cooked by different family members. I love potlucks! I wanted to make something relatively easy that wouldn't steal me away from the merriment for very long, so decided to try out a tart recipe from Ina Garten I bookmarked a while ago that uses the ever-simple frozen puff pastry. Her recipe makes 4 main-course tarts but I thought it would work just as well to cut into appetizer-sized tartlets. To make things easier, I cooked the onions in the morning then assembled everything right when ready to throw in the oven.

Tomato and Goat Cheese Tartlets

adapted from Barefoot Contessa

1 package (2 sheets) frozen puff pastry, thawed

olive oil

4 cups chopped onions

3 garlic cloves, thinly sliced

salt and freshly ground pepper

3 tbsp dry white wine

2 tbp fresh thyme, minced

4 tbsp + 2 oz. freshly grated Parmesan

4 oz crumbled goat cheese (non-crumbled would work too)

4-5 cherry or other small tomatoes, cut into 1/4" thick slices

3 tbsp julienned basil leaves

Preheat oven to 425°.

Heat 3 tbsp olive oil in a skillet over medium heat; add the onions and garlic and sauté for 15-20 minutes until onions are limp and there is almost no moisture left. Add 1/2 tsp salt, 1/4 tsp pepper (or to taste), the wine, and the thyme and reduce for another 10 minutes, until onions are slightly browned. Remove from the heat.

Cut the pastry into 18 squares (9 per sheet). Using a paring knife, score a 1/4" wide border within each pastry square. Sprinkle a tbsp of Parmesan over the squares, staying within the border. Divide the onion mixture across the squares, then crumble the goat cheese on top. Place a slice or three of tomatoes on each square, depending on size. Drizzle olive oil over the tomatoes, then top with the basil and the rest of the Parmesan.

Bake for 20-25 minutes, rotating the pans halfway through cooking, until pastries have puffed up and are nice and golden.

Jam Out With Your Clam Out

2010-09-05T07:22:00.000-07:00

A couple weeks ago I had one of Don's brothers and my sister over for dinner. Such an occasion calls for a special meal. I love trying out new recipes when I'm entertaining. I know some people say that you should cook something you know is a hit when cooking for others, but where's the fun in that? Gets boring. With my recent mussel success, I decided to try my hand at clams. This recipe calls for them to be cooked in a similar way to mussels; steamed in the broth in which they will be served. The tomato-based broth swims with chorizo, greens, and the clams. Serve on top of polenta with a side of crusty bread, and you're good to go!

Steamed Clams with Chorizo and Polenta

adapted from Metrocurean

35-40 littleneck clams, soaked in cold water and shells cleaned

4 links chorizo, removed from their casing

4 garlic cloves

3 tbsp olive oil

1/2 cup dry white wine

3 large tomatoes, diced

5-6 swiss chard leaves, roughly chopped

Heat the oil in a large skillet over medium-high heat and cook the garlic and chorizo for a few minutes, breaking the chorizo into small pieces. Add the wine and tomatoes; bring to a simmer. Add the clams to the pot and layer the swiss chard on top. Cover and simmer for about 10 minutes, until most of the clams have opened. Discard unopened clams.

The clams can be served on their own with crusty bread, or over pasta, rice or polenta. I went with a double-whammy of bread and baked polenta.

Sorry about the poor quality; I was too hungry to get a good pic!

Baked Polenta

~1 cup instant polenta

water per instructions on box

1/4 cup grated manchego cheese

salt and pepper to taste

Cook the polenta according to box directions. Stir in manchego cheese and season to taste. Place in a shallow square tupperware or dish and refrigerate for at least an hour, until firm.

Preheat the broiler. Cut the polenta into serving-size triangles (I had 4) and place on a greased baking sheet. Broil for about 5 minutes, until the top is nice and crispy brown.

The Epitome of Deliciousness

2010-08-17T16:08:00.000-07:00

Wow, that's a cheesy post title. Whatevs.*

*Update 08/25/10: I had to change the title of the post. It was just too much.

With this recipe, I believe I've reached the zenith of my cooking career thus far. Prior to this, I had never eaten a galette before let alone cooked one, but I had an overflow of squash from my CSA and decided to test it out. I wasn't too concerned because the recipe came from Smitten Kitchen; if you've ever cooked one of her recipes you would understand.

If you cook just one recipe from my blog, I beg it to be this one. There is only one snag, and it's that the crust has an entire stick of butter in it. And if you're like me, you will eat half of this galette in one sitting. You do the math. It ain't pretty.

If you are done with bathing suits for the season and/or are willing to skip the next meal and/or actually have the willpower to only eat one slice, then read ahead!

Pie crust lesson: to make the best pie crust possible, make sure that all ingredients are extremely cold right when you use them. I learned that the reason for this is that you want the fat (butter in this case) to remain in tiny chunks and not to blend into the other ingredients. Then when you bake the crust, the butter melts and creates air pockets which gives the crust a flaky texture.

Summer Squash and Ricotta Galette

from Smitten Kitchen

For the crust:

1 1/4 cups flour, chilled for a few minutes prior to using

1/4 tsp salt

1 stick (8 tbsp) unsalted butter, cut into small pieces and chilled until right before use

1/4 cup sour cream

2 tsp fresh lemon juice

1/4 cup ice water

For the filling:

2 small/medium summer squash (I used a zucchini and a crazy-lookin orange one)

1 tbsp plus 1 tsp olive oil

1-2 garlic cloves, minced

1/2 cup ricotta cheese (I used part-skim, was still amazing)

1/2 cup freshly grated Parmesan or Romano

1/4 cup grated mozzarella

1 tbsp slivered basil leaves

Glaze:

1 egg yolk beaten with 1 tsp water

Whisk together the flour and salt, then sprinkle the butter on top of the mixture. Mix until it resembles a course meal with tiny chunks of hard butter throughout. The recipe says to use a pastry blender but I used the dough blade of my food processor and it worked just fine. In a separate small bowl, whisk together the sour cream, lemon juice, and ice water; fold into the flour mixture. Using your hands, mix until you can form a ball but don't overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Look at 'em sweat!

In the meantime, slice the zucchini into 1/4" thick pieces. Sprinkle salt across a double-layer of paper towels and arrange the zucchini on top. Sprinkle more salt on top of that and let sit for about 20 minutes to sweat. Pat the zucchini dry before using. In a small bowl, whisk the olive oil and garlic together; set aside. In a separate bowl, mix the cheeses then add 1 tsp of the garlic/oil mixture. Season with salt and pepper.

Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough to a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture on the dough, leaving a 2-inch border. Shingle the zucchini around the dough, then drizzle with the garlic/oil mixture. Fold the border over the zucchini, pleating to make it pretty and fit well, leaving the center open (see pictures). Brush the crush with the egg yolk glaze.

Bake for 30-40 minutes, until cheese is puffy and crust is golden brown. Let cool slightly before cutting, then try not to eat the entire thing. I dare you.

Isn't it gorgeous??

Falafel Wraps

2010-07-27T13:00:00.001-07:00

After a recent weekend of unhealthy eating, I was hoping to have a healthy vegetarian meal for dinner but also didn't want to go food shopping. Chickpeas are a staple in my pantry; I love them in hummus, salads, and even just roasted, but I've never tried to make falafel. The recipe I was interested in called to bake them, but a certain someone thought they would taste better fried (he was probably right). So, caution was thrown to the wind and the falafel was pan-fried in a teensy bit of oil then served with stir-fried peppers, tomatoes, feta and tzatziki sauce in flour tortillas (since I was out of pitas and not wanting to go to the store). If you aren't familiar with tzatziki sauce, I highly recommend giving it a try. I actually can't believe that I haven't yet blogged about it. It's a delicious cucumber/dill/yogurt sauce typically served on Greek gyros; however I've found that it adds a cool freshness to many dishes, including this one.

Falafel Wraps

adapted from Chow Vegan (and served with a decidedly un-vegan but amazing tzatziki sauce)

1 can (15 oz) chickpeas, drained and rinsed

1/2 yellow onion or 1 shallot, finely chopped

2-3 garlic cloves, minced

3 tbsp fresh parsley, chopped

1 tbsp fresh cilantro, chopped

1 tsp olive oil

1 tsp lemon juice

1 tsp cumin

1 tsp coriander

1/2 tsp red pepper flakes

2 tbsp flour

1 tsp baking powder

salt and pepper

oil for frying

bell pepper, cherry tomatoes, feta, and tzatziki sauce (kick-ass recipe below), for serving

Gorgeous purple peppers and tomatoes from the CSA!

Place all the ingredients except the frying oil and serving accoutrements in a food processor and pulse until blended and well chopped but not completely pureed. Form into balls (about 2" in diameter) then slightly flatten with a spatula into patties about 3.5" around. Shape with your fingers, depending on how anal retentive you are.

Heat about 2 tsp oil in a pan over medium-high heat. Fry patties until golden, about 4-5 minutes per side.

Meanwhile, chop up a bell pepper (mine was purple!). When the falafel is about 3 minutes from being done, add the pepper to the pan to saute a bit.

can't help but think that the peppers kinda look like worms...

Serve the falafel in a pita (a tortilla works just fine if you're pita-less) with the pepper, some halved cherry tomatoes, feta cheese, and tsatziki sauce (recipe follows).

all rolled up

Tsatziki Sauce

from AllRecipes

1/2 cup peeled and seeded cucumber, shredded in a food processor

1 tsp salt

1 cup plain Greek yogurt (light)

1/4 cup light sour cream

1 tbsp lemon juice

1/2 tbsp rice vinegar

1 tsp olive oil

1 garlic clove, minced

1 tbsp chopped fresh dill

1 tbsp Greek seasoning (I don't have this so I just throw in some oregano, and whatever else I fancy at that moment)

freshly ground salt and pepper to taste

Combine cucumber and 1 tsp salt in a bowl; set aside for 15 minutes. Squeeze out cucumber by hand or in a kitchen towel to drain.

Combine all ingredients then refrigerate for 30 minutes or so to let the flavors blend.

Food Challenge Day 5 - Antipasti Sammiches

2010-07-23T18:42:00.001-07:00

We've reached the end! The pinnacle of the Food Challenge! And we made it out unscathed!

This is actually the recipe that wasn't officially part of the "Grocery Bag" feature, but it was another recipe in the issue that I thought looked darn tasty, and boy was I right! It is a perfect make-the-night-before sandwich for a picnic or boatride, since the recipe actually requires you to let the flavors meld for a few hours. I made these on Tuesday night for a Wednesday Levon Helm show at Wolftrap (which was great, btw). I served them with a corn and tomato salad as well as several apps. I'm sure the recipe can be modified per your taste; next time I'd love to try pepperjack cheese instead of parmesan. It's one of the more complicated sandwiches I've made, requiring more than just slapping ingredients from the fridge directly onto toasted bread and inhaling, but it's well worth the effort.

Antipasti Sandwich

freshly ground salt and pepper

1 zucchini, thinly sliced lengthwise (I used a mandolin)

1 red bell pepper

1 loaf crusty bread (mmm fresh ciabatta)

1 can (15.5 oz) cannellini beans, rinsed and drained

1 garlic clove, roughly chopped

1 tbsp fresh lemon juice

1 tbsp olive oil

1/2 lb prosciutto

1/2 cup fresh parsley leaves

1 cup artichoke hearts, quartered

1/2 cup grated parmesan

1/2 cup banana peppers and jalepenos (or any other pepper)

Sprinkle a double layer of paper towels with salt. Lay the zucchini slices on top, sprinkle again with salt, and cover with another layer of paper towels. Let sit while you prepare the rest of the ingredients, then squeeze out prior to using.

Roast the bell pepper under the broiler (or directly on your gas flame if you're so lucky to have one) for about 10 minutes or until charred. Place pepper into a paper bag, fold bag closed, and let sit for 5-10 minutes until skin is steamed. Using your fingers or a paper towel, rub the skin off as much as possible. Julienne the pepper.

Make a cavity in the bread by pulling out and discarding about 1-2 cups from the inside. In a food processor, combine the beans, garlic, lemon juice, and oil and puree into smooth. Season with salt and pepper. Completely cover both halves of the bread with the puree.

Arrange the zucchini on the bottom half of the bread. Top with prosciutto, parsley, bell pepper, artichokes, parmesan, and hot peppers. Top with other half of bread and wrap tightly in plastic. Refrigerate for at least 3 hours or overnight, with the sandwich weighed down in the fridge with cans or your ample tupperwares filled with leftovers.

Food Challenge Day 4 - Tomato Panzanella

2010-07-22T17:27:00.000-07:00

This 4th-day recipe was the one about which I was most nervous. I've never made a dish that consisted of just tomatoes and croutons, and I was skeptical. I made it as a side dish for a friend's backyard crab party and it ended up being a perfect light addition to the meal. I will no longer doubt such recipes! The simple ingredients combined perfectly in a manner that allowed the delicate flavors to stand out.

Tomato Panzanella with Ricotta

1/2 lb slightly-stale bread, in bite-size pieces

2 lbs ripe tomatoes, cut into 1" pieces

1/2 small red onion, thinly sliced

3 tbsp red wine vinegar

2 tbsp olive oil

freshly ground salt and pepper

1 cup fresh basil leaves, torn

15 oz ricotta (I used part-skim)

Preheat oven to 375°. Spread bread in a single layer onto a baking sheet and bake until dry and golden-brown, about 20 minutes. Meanwhile, combine the tomatoes, onion, vinegar, and oil; season with salt and pepper. Add the toasted bread and basil; toss to combine. Let sit for at least 15 minutes to allow flavors to combine well.

Serve topped with a dollop of ricotta and a drizzle of olive oil. Almost too easy.

Food Challenge Day 3 - Veggie Couscous Salad

2010-07-20T14:44:00.000-07:00

In the past I have opined on my love for Israeli couscous, so you can imagine my excitement when day three of the Everyday Food challenge brought more of it into my life. Tonight's dinner was quick, healthy, nutty, and overall quite flavorful. While it's very hard to pick favorites, I would highly recommend this recipe over, say, the sesame chicken salad from yesterday. You can always substitute regular couscous or orzo for the Israeli couscous, but I would not appreciate it.

Couscous Salad with Black Beans, Mushrooms, and Corn

2 tbsp olive oil

1 cup Israeli couscous

freshly ground salt and pepper

1/2 lb cremini mushrooms, sliced 1/2" thick

1 small bunch scallions, white and green parts separated and thinly sliced

2 ears of corn, blanched and kernels removed

1 can (15.5 oz) black beans, rinsed and drained

2 tbsp fresh lime juice

1 jalepeno, finely chopped

1 avocado, peeled and sliced

Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add couscous and cook until golden and fragrant, about 3 minutes. Add 1 1/2 cups water, some salt, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, until water is absorbed and couscous is tender.

Meanwhile, heat 2 tsp oil over medium-high heat in a large skillet. Cook the mushrooms until they have released their liquid and it is mostly evaporated, about 5 minutes. Season with salt and pepper; transfer to a serving bowl. Add 1 tsp oil to the skillet if necessary. Add the scallion whites, corn, and jalepeno and cook for about 5 minutes, until scallions are soft. Add to the mushrooms.

Add cooked couscous, black beans, and lime juice to the scallion/mushroom mixture. Season with salt and pepper if necessary. Divide into serving bowls and top with avocado (or serve directly in the avocado peel like below!).

Food Challenge Day 2 - Sesame Chicken Salad

2010-07-18T16:57:00.000-07:00

Day two of the Everyday Food mag challenge brought us a delicious Asian flair with a simple sesame chicken salad. It should be noted that all of these recipes take 30 minutes or less to prepare and cook depending on how fast of a chopper you are, making them great for those weeknights when you don't want to wait for your dinner.

Sesame Chicken Salad

1/4 cup soy sauce

2 tbsp fresh lime juice

1 tbsp sugar

2 tsp grated fresh ginger

2 tbsp sesame oil (sesame oil RULES, by the way)

2 medium cucumbers, cut into 3/4" wedges

1/3 cup sesame seeds (I used a combo of white and black)

4-6 chicken cutlets

2 tbsp olive oil

1 lb bok choy, roughly chopped

1-2 jalepenos, finely chopped

1/4 cup cilantro leaves, chopped

In a bowl, whisk the soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. Toss 3 tbsp of the dressing with the cucumbers in a large bowl.

Spread sesame seeds on a large plate. Dredge the chicken in the seeds, pressing to adhere.

Heat 1 tbsp oil in a large skillet over medium heat. Cook the bok choy and jalepenos until a little browned but still crunchy, about 5 minutes. Add to the cucumbers.

Add 1 tsp of olive oil to the skillet and cook the chicken, flipping halfway through (about 5-7 minutes, depending on how thin it is). Remove from the skillet and chop or shred. Combine the chicken, cucumbers, cilantro, bok choy, and jalepenos. Top with remaining dressing (as needed- I didn't need all of mine) and serve.

Quake!!!

2010-07-16T07:04:00.001-07:00

Unless you are living in another region or under a rock, you probably know that a 3.6 magnitude earthquake hit our area this morning at 5:04am. Crazy!

WaPo has an article about it and an interesting user-created Google Map where you can add a placemark if you felt the rumble.

This was my first experience with an earthquake and it turns out that I do not handle them very well.

The shudder woke me up out of a dead sleep and I must have been dreaming something scary because when I looked over at the hallway, the reddish glow of the bathroom nightlight made my brain go "FIRE!" I jumped out of bed yelling "Oh my god fire fire fire!" and running over to the stairs to investigate. Don jumped up, freaked out by my freak-out, but almost immediately realized that I had lost it and started trying to calm me down. My brain did click on after about 10 seconds but it took me quite some time to relax.

Amazingly, the cats didn't seem the least bit disturbed by the quake. I think I spooked them more with my yelling! However, they didn't hesitate to jump back into bed with me and cuddle me back to sanity.

Did you feel the quake?

Food Challenge Day 1 - Pasta Salad

2010-07-14T19:45:00.000-07:00

Day One of the food challenge called for a summer pasta salad with shrimp. This is where I decided to cheat. Don is allergic to shrimp so I substituted it for prosciutto I had in the fridge and it worked out excellently. I also added artichokes, feta and omitted a some other ingredients. Regardless of variation, this recipe is incredibly fresh and summery; I encourage you to play around with it and add any veggies you want. The day I made it I had just purchased an official Microplane grater so I got to test it out with the lemon zest. That thing is AMAZING. If you don't have one, get one. Now.

Summer Pasta Salad with Prosciutto

adapted from Martha Stewart Everyday

course salt and ground pepper

1/2 pound farfalle pasta, cooked al dente

1/2 small onion, chopped

1 medium yellow squash, thinly sliced crosswise

1/2 can artichoke hearts, quartered

4 lightly packed cups baby greens (spinach, reds, etc.)

1 teaspoon grated lemon zest, plus 2 tbsp fresh lemon juice

2 tbsp olive oil (I pretty much always use extra virgin, so just assume it)

4 oz prosciutto, sliced thinly

feta cheese to taste (optional)

In a large skillet, heat 1 tsp oil over medium-high. Add onion; cook for about 5 minutes. Add squash and artichoke hearts; cook for about 3 minutes or until heated through.

Toss all ingredients together in a large bowl. Add feta if desired.

It's as easy as that!

Everyday Food Challenge

2010-07-12T15:11:00.000-07:00

I always look forward to my Martha Stewart Everyday Food magazine. It's nice and compact and has great recipe ideas, all of which are relatively quick and easy. It's not a recipe book for crazy exotic food, but it has lots of great spins on classics including many healthy ideas. If you don't get this magazine, I definitely recommend it especially since it's only $10 per year!

Each issue has a "Grocery Bag" feature, in which you'll find a convenient rip-out grocery list containing ingredients for 5 quick weeknight meals. I've always wanted to try it but never got around to it until this week.

So! This week I'll be cooking the recipes from the July/August issue, although I must confess that I'm omitting one and I've already modified another so I'm cheating a little bit. I did "replace" the omitted one with another recipe from the same issue; I think it counts.

I plan to post on each of these recipes in the next week. All of the recipes can be found on her website so I don't think I'm breaking the law by posting them.... I hope. Enjoy!

Chowdaaaaa

2010-07-12T14:52:00.000-07:00

While chowder isn't necessarily the most summery dish, when you include seasonal crab and corn in the mix it counts as a hot-weather meal. Also, it's delicious.

I found this recipe for Crabby Corn Chowder from a blog called sticky gooey creamy chewy; I haven't tried any other recipes on the site but the name alone makes me think they'd all be great.

Crabby Corn Chowder (or Corny Crab Chowder?)

from StickyGooeyCreamyChewy

3 tbsp olive oil

3 tbsp butter

3 yukon gold potatoes, peeled and diced into 1/2" cubes

2 ribs celery, chopped

1 large onion, chopped

2 bay leaves

1/4 cup chipotle chiles in adobo sauce, chopped (with some sauce too)

salt and freshly ground black pepper

3 tbsp flour

2 cups clam juice

2 cups half and half

2 cups whole milk (you can use all 1/2 and 1/2 for a creamier but less healthy version)

4 cups fresh corn kernels (confession: I used frozen)

1 pound lump crab meat, picked over

1/4 cup sherry

hot sauce to taste

I created a monster of my cat when I let him try a piece of this crab. He hasn't shut up about it since!

Heat the oil and butter in a deep pot over medium heat; when butter is melted add the potatoes, onion, celery, bay leaves, and chipotle peppers. Season with salt/pepper and saut for about 10 minutes, until vegetables are tender.

Add flour and cook, stirring constantly, for about 3 minutes. Stir in the clam juice, 1/2 and 1/2, and milk. Bring to a boil, then reduce heat and simmer for about 20 minutes or until potatoes are soft.

Veggie mixture after stirring in the flour

Add the corn, crab, and sherry; stir to combine and cook for 5 more minutes to heat through. Adjust the seasonings, remove the bay leaf, and add hot sauce if desired. Next time I'll probably add more chipotle peppers at the beginning because I love the smoky heat.

Serve with bread for dipping, or in a bread bowl if you want to be extra cool.

Roasted Red Pepper Mussels with Linguine

2010-07-07T16:58:00.000-07:00

Now that I'm back from an amazingly relaxing July 4th in the Catskills, I'll try to get up to speed with this whole blog thing.

Last week was attempt #2 with mussels. Attempt #1 was a complete failure after I was sold bad mussels at a local grocery store which will remain unnamed. They were all already opened and smelled like the Long Island Sound during those hot summer low tides. Not good.

This time, I didn't take any chances and stopped at Cameron's seafood on Rockville Pike near my office. I bought a pound of mussels for $4.99, not too shabby! Mussels should either be closed or if slightly opened, when tapped against something, they should close back up. In other words, they should still be alive when you buy them. They should smell like the ocean but in a good way, not in a dead-fish kind of way. I debearded them and soaked them in cold water while I prepared the rest of the meal. Mussels may have a hairy clump (beard) sticking out the side; all you do is grab hold of it and tear but be careful not to rip out the whole animal. It should come off relatively easily. They are very easy too cook: just throw in your broth of choice (so many recipes out there!) and steam until they open. Mussels that do not open should be tossed.

For this meal, I cooked them in a roasted red pepper tomato sauce and served with linguine.

Mussels and Linguine in a Roasted Red Pepper Sauce

from Rachel Ray

1 lb linguine, cooked al dente

12-16 oz jar roasted red peppers, drained and pureed in a food processor

3 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

1/2 - 1 tsp red pepper flakes

1 cup dry white wine

1 14.5 oz can fire-roasted tomatoes (I found them at Trader Joe's)

fresh ground pepper

36 mussels, debearded (1 - 2 lbs, depending on mussel size)

fresh basil

freshly-grated Parmesan cheese

Heat the olive oil over medium heat in a deep skillet. Add the onion, garlic, and red pepper flakes and saute for about 5 minutes, until onions soften a bit. Add the wine and reduce by about half, then add the red peppers and tomatoes; season with salt and pepper then stir to combine. Add the mussels; reduce heat, cover tightly, and simmer until the shells open, about 5 minutes.

Serve mussels over or alongside linguine. Pour sauce over mussels and linguine; garnish with basil and freshly-grated Parmesan.

I ended up needing some extra sauce so I simmered another can of roasted tomatoes with a chopped fresh tomato, 1/2 tsp sugar, 1 tsp salt, red pepper flakes, some italian seasonings, and fresh basil.

Summery Sangria

2010-06-29T16:26:00.000-07:00

What better way to cool off in this ridiculous Maryland heat than with a summer-fruit-loaded white wine sangria?

I guess I didn't quite get my sangria fill in Barcelona, because I made this drink three days after my return for a Friday grill-night. This recipe uses a magnum of wine and makes 6-8 glasses of sangria but you could easily halve it. I used strawberries and peaches from my CSA but any variety of seasonal fruits would work.

Summer Peach Sangria

1 1.5 liter bottle Sauvignon Blanc or Pinot Grigio

1/2 cup Cointreau

1 quart strawberries, washed, stemmed, and sliced thin

4 peaches, pitted and sliced thin

2 oranges, wedged (one of the recipes I found says to slice into thin rounds which I'm sure looks nicer, but is much more difficult to eat)

Ice and club soda, for serving

Combine all ingredients but the ice and club soda into a big pitcher; refrigerate overnight.

To serve, place some ice cubes and a bunch of fruit from the pitcher into a glass. Fill about halfway or more with sangria, depending on your taste, then top off with cold club soda. Make sure you give your guests a spoon or fork for the fruit -- or don't and laugh at their attempts to reach the fruit with their tongues/fingers.

For a sweeter twist, use champagne in place of the club soda. For an even awesomer twist, eliminate the club soda and instead add about 2 cups of St. Germain elderflower liquor into the mix before refrigerating. I definitely would have done this if the liquor store on Connecticut had any clue what St. Germain was. Alas, they looked at me like I had two heads and I walked out empty-handed (if you consider 5 bottles of wine "empty-handed").

In case you were curious, we grilled fresh Kielbasa from a market in Jefferson, MD then made sandwiches with peppers and onions.

Eating Our Way Across Barcelona

2010-06-28T17:39:00.000-07:00

I spent 4 days in Barcelona earlier this month in a quick jaunt to paradise. Of course Don and I spent most of our time eating and drinking our way across the city, stopping at all the sights on the way. Barcelona is known for several things: Gaudi's amazing architecture, its nightlife that doesn't even start til after midnight, and it's delicious food and drink. Pretty much every meal we ate consisted of pig in some form or another, not something I'd ever complain about but I never thought I'd be missing a turkey sandwich so much! Before I get back to posting recipes, I thought I'd share a few of the food-related pictures with ya'll.

Bunnies at the Mercat de La Boqueria

These goats are judging you

Breakfast fit for kings: ham croquetas, truita (potato/egg frittata), and sunny-side up eggs on the front plate, a veggie omelette on the back left plate, and fresh bread rubbed with a tomato/olive oil spread. YUM!

Clams, calamari, and sangria by the sea!

Chicken Cutlet Sandwich

2010-06-14T17:58:00.000-07:00

Breaded chicken cutlet, roasted red pepper, baby arugula, and hummus on a toasted sesame bagel

No Such Thing As Too Much Chocolate

2010-06-13T07:31:00.000-07:00

Last year I wanted to make a chocolate cake that was going to be melt-in-your-mouth moist and over-the-top chocolatey. Enter "Too Much Chocolate" Cake from allrecipes.com. A simple search allowed me to discover its beauty. So easy! SO good! I am now required to make it for my sister's fiancé every year for his birthday. No skin off my back, that means I have an excuse to eat it every year! While it's certainly not healthy, I try to use the less-fat version of each ingredient where possible and no one can taste the difference, it's so rich.

Usually I make it as a rectangle pan cake (because I don't have a bundt pan which is suggested for it), but with the success of my first layer cake I decided to step it up a bit this time.

Too Much Chocolate Cake

from allrecipes

1 (18.25 oz) package of devil's food cake mix (I've been able to find a lowfat version of this)

1 (5.9 oz) package instant chocolate pudding mix (again, I use the no sugar added version)

1 cup sour cream (I use light)

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips (feel free to get creative here with different kinds)

Preheat oven to 350°.

Mix the first six ingredients together in a large bowl until well combined. Carefully fold in the chocolate chips. Pour into 2 greased 8-9" cake pans and bake for 30-40 minutes, or until top is springy to the touch and it passes the toothpick test.

You can easily use whatever kind of cake pan you want, just remember to adjust the cooking time accordingly (or watch it like a hawk if you're not sure).

Let cool in a rack completely then assemble and dress as desired (if doing a layer, follow the instructions in my previous layer cake post!). In the past I've topped it with jarred fudge sauce and powdered sugar. This time I looked at the ingredients in jarred fudge, the first of which is high-fructose corn syrup of course. I decided that it's just as easy to make my own fudge sauce and it came out great!

Hot Fudge Sauce

from allrecipes

2 cups semisweet chocolate chips

1 cup butter

4 cups confectioners' sugar

~1 can evaporated milk

1 tsp vanilla extract

1/8 tsp salt

In a large saucepan, combine the chocolate chips and butter. Cook, stirring constantly, over low heat until melted. Gradually mix in the sugar then the milk, adding only enough milk that makes the consistency you want. The main recipe calls for 2 2/3 cups, but many of the reviews noted that it was too thin. I added less than 1 can and it had just the right thickness required for a cake topping.

Sleepy in Seattle

2010-06-08T20:14:00.000-07:00

You didn't really think I'd go through my trip to Seattle without a restaurant review, did you?? Of course not.

I apologize it's not more entertaining, but I am still on east coast time and am quite tired. Rather than go to the famous sushi joint recommended by a coworker, I hopped across the street from my hotel to Bahn Thai, a restaurant recommended by the front desk lady. It did have decent yelp reviews, though.

I ordered Vegetarian Spring Rolls to start which, incidentally, contain prawns. I get the sense that prawns are pretty big at this restaurant considering everything on the menu can be made with them. The spring rolls were made with lettuce, bean sprouts, some other good crunchy stuff, and (minimal) prawns in a rice wrapper, served with a spicy peanut sauce. Down the hatch!

For my meal I ordered the Tom Kah Pug, which is a spicy coconut soup with mixed veggies and tofu. I ordered it with 3 stars of spice (the scale went from 1 to 5 so I decided to play it safe in the middle). It had the perfect level of heat: just enough to made your nose run but not so much that you are interrupting other diners with your sniffles (ahem, dude at the table next to me). Is it gross that I measure spiciness by how much I need a tissue? Anyway... the soup also had a great flavor beyond the spice but the tanginess got to be a bit much for me; I didn't finish all the broth but I did fish all the veggies out. Somewhere between bites 10 and 15 I karate chopped my water directly onto my phone. So far, it still works! Score.

Overall Bahn Thai was enjoyable but not as good as the Thai I've had in Wheaton. If you're in Seattle near the Space Needle and have a hankerin' for some curry, check it out. Sorry about the lack of pictures but it was a dark and intimate space with several cute couples enjoying a quiet meal. I didn't want to be that girl.

Bahn Thai

409 Roy Street

Seattle, WA 98109

Spatchcock (I Swear It's Clean)

2010-06-07T17:12:00.000-07:00

Spatchcock (noun): describes a chicken (or other game bird) that has been prepared for roasting/grilling by the removal of its backbone. Can also be a verb (e.g., "I spatchcocked the crap out of that chicken last night"). Which is exactly what I did a few weeks ago to celebrate the arrival of our friend Clyde, who is spending the summer with us in Wheaton.

The issue with roasting a chicken is that the thigh meat is perfectly cooked at 170°, while the breast meat is perfectly cooked at 150° (any higher will dry it out and no one likes dry breast meat). Conundrum. The idea of spatchcocking is so that the chicken lays flat against the roasting pan, pushing the breasts together to make them thicker. This will keep the breasts from cooking too quickly. Now, spatchcocking a chicken isn't for the faint-hearted of cooks. If you're not used to mangling a chicken carcass, you may want to ease into it. I didn't bother "easing;" instead, I grabbed a pair of kitchen shears and tore through the chicken's ribs, thus removing its entire backbone. It was a lot easier than I thought it would be. Once spatchcocked, I roasted to make Chipotle Chicken Tacos and served with red rice. For the zesty recipes, read on!

Chipotle Roast Chicken Tacos

Adapted from YumSugar

1/4 cup butter, softened

1 tbsp chopped cilantro

1 tbsp chopped fresh oregano

1 tbsp chopped fresh rosemary

4 tsp minced chipotles in adobo plus sauce

1/2 tsp coriander

1 5 1/2 - 6 lb roasting chicken (mine was only 3.5 lbs but still good!)

1 large onion, cut into 8 wedges

6 garlic cloves, smashed

1 cup chicken broth

1/4 cup dry white wine

warm corn tortillas, sliced avocado, and tomatoes for serving

Combine the first six ingredients in a bowl (can be done 1 day ahead, just refrigerate until ready to use).

Preheat oven to 400°. Spatchcock the chicken by placing breast-side down and cutting through the ribs to remove the entire backbone. Place breast-side up in a roasting pan. Using your fingers, separate the skin from the meat as much as possible, then rub the herb butter mix onto the chicken under the skin. Try to cover as much surface area as you can. I had some extra mix (because I halved the recipe except for the rub) so I covered the outside of the skin as well then sprinkled with chipotle chile powder, salt and pepper.

Arrange the onion wedges and smashed garlic around the chicken. I put some underneath it too since this preparation method eliminates a functional cavity for herbs and stuff. Pour broth and wine into the roasting pan. Roast the chicken for about 25-30 minutes, until thigh meat registers at 170° and breast meat (hopefully) only at 150°. Mine didn't work out quite that nicely, but the breast meat was still pretty juicy.

Remove the chicken from the oven and let sit for at least 10 minutes. Letting your meat rest is very important! It allows all the yummy juices to settle back into the cooked meat. If you cut too early, all the juices will spill out leaving you with dry, boring results.

Remove chicken from the bone and cut into small chunks or shred*. Serve with warmed tortillas and any other taco fixins' you want (we went with tomatos, avocados, shredded cheddar, and a cool avocado dressing).

Red Rice

From Food Mag

2 tsp vegetable oil

1 small white onion, minced

1 garlic cloved, minced

1 tbsp tomato paste

1 cup long-grain white rice (I used jazmati)

1 3/4 cup chicken broth

1/2 tsp dried oregano

salt and pepper

Sauté the onions and garlic in the oil in a medium saucepan for a few minutes, until onions start to brown on the edges. Add tomato paste and rice; stir to combine and sauté for 30 seconds. Add chicken broth, oregano, salt and pepper. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit for 5 minutes; fluff with a fork before serving.

*Don't forget to make a killer stock with the carcass!

Egg In A Bell Pepper Hole

2010-06-07T16:37:00.000-07:00

One of the first breakfasts Don ever cooked for me was his childhood favorite: egg-in-a-hole. I had never heard of it, but once I tried it I was certainly won over. Didn't hurt Don's cause either. Recently I got the idea to get creative with this classic breakfast by cooking the egg in sliced red bell peppers instead of bread. What a great and tasty twist (thanks, Food Mag)!

There is no real recipe, so take a look at the pics below for a visual how-to:

Artistic "before" shot - isn't it glam?

Eggs cookin' in the skillet: note sunny-side egg at the top; that's Don's. I like my yolk broken and cooked.

Finished product! The eggs were served over sliced, toasted bagels (straight from Brooklyn, thanks to our summer squatter, Clydesdale!)

Turkey Sangy!

2010-05-29T00:20:00.000-07:00

Turkey, goat cheese, chipotle hummus, and arugula on homemade focaccia bread

Kansas City BBQ

2010-05-25T17:54:00.000-07:00

BBQ sauce in the top left, Boulevard Wheat beer, ketchup that remained untouched, Pulled Pork and Ham Sandwich, Fries

I'm not usually a huge barbecue* person, but from what I hear, Kansas City-style is something to try. According to Wiki, "Kansas City barbecue is characterized by its use of different types of meat... along with its sweet and tangy sauces which are generally intended for liberal use." Sounds good to me!

*For the record, I just learned that barbecue is correctly spelled with a "c" and not a "q." I assumed BBQ --> barbeque. Not so.

I asked the concierge to recommend an authentic BBQ joint relatively close to the hotel and without a pause he said "Jack Stack." He said that not only is it the best (in his humble opinion) but it happens to be less than a mile from the hotel I'm at. After some brief research from my hotel room, I decided that I'd trust his opinion and check it out.

The area of Kansas City I'm in is really great. I'm right near the Power and Light District, which is an area filled with bars, restaurants, and music venues. There's the huge Sprint Center (where Daughtry is playing tonight, puke), then an outdoor stage called KC Live! that seems pretty cool. To get to Jack Stack, I walked through what appeared to be a sort of artsy district down to the Freight House, which has a bunch of hip restaurants including said barbecue joint.

I sat outside despite the ominous clouds and stormy breeze and enjoyed a local Boulevard Wheat beer while reading a magazine and awaiting my meal. With advice from the waiter, I ordered The Hatfield sandwich, which is your choice of two barbecue meats served on a french roll with a side of fries. Choices of meats for the sandwich included beef brisket, pulled pork, smoked turkey, and smoked ham; I chose the pulled pork and ham and asked for the spicy barbecue sauce. The food came out unfortunately fast but I was hungry so it was okay. Had I been dining with friends we probably would have been annoyed.

The meat had a delicious smoky flavor and the roll was a great combo of crunchy-soft. The barbecue sauce was uhhhhhhmazing. It definitely had a ketchup base but had a great tangy flavor, a hint of sweetness, and a good kick to boot. I drenched my sandwich in the sauce -- heck, the Wikipedia article told me to do it and I can't say no to them -- and ended up dipping all my fries in it as well. I took half the sandwich home, along with a requested to-go cup of spicy sauce. I plan to eat this before the evening is out.

A closer look at the yummy meat

I wish I had something to which I could compare this barbecue, but I haven't tried any other famous barbecue restaurants in the south/midwest, let alone in Kansas City. Barbecue roadtrip, anyone??

Regardless, I highly recommend a stop at one of the Jack Stack locations if you ever get to Kansas City! Oh, and definitely check out the KCP&L district (as they seem to call it here).

Home tomorrow night!!!

Hot and Humid in Houston

2010-05-24T19:57:00.000-07:00

I haven't posted in a while and am away for work until the wee hours of Thursday morning without access to any of my food pictures, but that won't stop me from writing something about food.

Until this evening, my food on this trip has consisted of Chipotle (chicken fajita salad) and a $5 footlong from Subway (turkey and ham). Booooooring. I got the scoop from a Houston inhabitant who told me that I had to check out Hungry's in Rice Village, which appears to be the little restaurant/shopping district near the Rice University campus. I have to admit, I wasn't too impressed with the area, but Hungry's was definitely a gem. I also don't have much to go on besides the three streets I drove down so perhaps I drove down the wrong ones. No offense, Rice U fans. In your defense, Hungry's was delicious!

They have another location in Houston but I can't say anything about that because my experience with this city is limited to the past 27 hours. The one I went to is a cute art deco-ish style building with a nice looking patio, on which I totally would have eaten if it weren't 90 degrees and humid. They serve typical American cafe fare with a Mediterranean flair. Burgers, sandwiches and salads seem to be the big hits, with each section containing several Greek-style menu options (hummus, lamb, and feta cheese are major players here).

I ordered the jalepeno hummus appetizer and the Mediterranean wrap, then took them back to my hotel room to enjoy in my pj's. The hummus was creamy and flavorful but not as jalepeno-ey as I had hoped. The only hint of spice was tasted when I ate the two jalepeno slices that garnished the dish. No harm though, I heart hummus. It was served with warm pita and crunchy cucumbers. The wrap consisted of lamb and beef gyro meat with tomatoes, onions, lettuce and "Grecian sauce" served on a whole wheat pita. Quite delicious, and I'm hoping that because it was a wrap, it was healthy. At least that's what I'm telling myself. It was served with an iceberg wedge salad in Greek feta dressing, which I didn't try because iceberg wedges do not appeal to me in the slightest. Also, I was full from housing a bowl of hummus and a gyro wrap.

I know this review is probably meaningless to most of my readers who live in the DC area, but just bear with me. I'm bored here in Houston. And hey, if you happen to be in the Medical District of Houston anytime soon, now you have a place to eat that isn't fast food!

Off to Kansas City, MO tomorrow... Perhaps I'll try out some of this famous BBQ they have and blog about it. I know you're on the edge of your seats!

Rampin' It Up

2010-05-17T16:19:00.000-07:00

Thanks to Eileen, I had some glorious spring ramps to use up a couple weeks ago. I had never tasted these green creatures but after reading all the hype in the blogosphere I was very intrigued!

I tossed the tasty ramps in with a simple springy recipe for tortellini, thus amplifying the "spring" factor by at least tenfold.

Served with homemade ciabatta (I promise I'll post that recipe one day...), this easy weeknight pasta dish was perfecto.

Tortellini with Peas, Prosciutto, and Ramps

adapted from Food Network

1 lb your favorite tortellini

2 tbsp olive oil

4 oz prosciutto (or pancetta, or ham, or whatever), finely chopped

3 cloves garlic, minced

1 bunch (5-6) ramps, red/white parts chopped, greens sliced into about 1-inch pieces

1 tbsp tomato paste

1/4 cup heavy cream (I used half and half, any difference wasn't noticeable)

1 cup frozen peas, thawed

2 tbsp chopped fresh basil (the recipe calls for parsley but I was out)

1/2 cup grated fresh Parmesan cheese

Cook the tortellini per package directions. 2 minutes before done, add the peas to blanch. Drain and set aside, reserving the pasta water.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp, 3-4 minutes. Add the garlic, the ramps, and the tomato paste; stir and cook for about 1 minute. I also threw in some red pepper flakes at this point. Add about 1 cup of the pasta water and simmer until reduced by half, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 minutes. Add the tortellini and peas, tossing to coat with sauce. Add more pasta water if necessary. Stir in the basil, then serve sprinkled with Parmesan cheese.

Southwestern Salmon Salad

2010-05-16T09:20:00.000-07:00

Wouldya take a look at that alliteration!

I'm off to Taste of Wheaton soon but thought I'd share Friday's dinner first: grilled salmon with a baby green salad.

This recipe (invented by yours truly) is quick to throw together and requires no indoor cooking which is perfect for a summer evening in the backyard. Note: the 'skeeters have not yet arrived in our backyard, so we are taking FULL advantage before they take over. Last year we used a combination of citronella candles, a citronella lantern thing, and a bunch of tiki torches, to no avail. This year we're considering breaking out the big guns and buying a propane-powered mosquito repellent contraption. What have other people done?? There is no standing water in our backyard, where are they coming from?!

Anyway, before the mosquito army hits your neighborhood, I recommend trying out this recipe!

Southwestern Grilled Salmon Salad

1 large or 2 small fillets of salmon

1/8 cup olive oil

2 tbsp chipotle chile powder

1 tbsp fresh lime juice

1 tsp honey

salt and pepper

3 cups greens (I used a mix of baby spinach and baby arugula, but any would work)

1 cup black beans, drained and rinsed (or cooked, if dried)

1 cup corn (I thawed some frozen corn)

1 cup roasted red peppers, chopped bite-size

1/2 cup feta crumbles

2 tbsp chile powder

2 tsp cumin

1 tsp coriander

1 tbsp chopped fresh cilantro

1/2 tsp dried or fresh oregano

1/4 tsp garlic powder

a squirt of lime juice

cholula or other hot sauce to taste

Stir together the olive oil, chipotle chile powder, fresh lime juice, honey, salt and pepper then toss with the salmon fillets. Marinate for about 30 minutes then grill to desired doneness (about 5 minutes per side, starting skin-side down).

Meanwhile, toss together the black beans, corn, roasted red pepper, and feta in a large bowl. Add in the spices, herbs, lime juice, and cholula and mix well. Toss in the greens and add more spices to taste. If it needs a little olive oil to coat everything, add it (we didn't need it).

Serve the salmon over the mixed greens and enjoy in your mosquito-free backyard!

Hameriffic Sandwich

2010-05-15T07:49:00.000-07:00

Deli-sliced ham, smoked gouda, homemade pesto, roasted red peppers, pickled jalepenos, baby spinach on a toasted wheat kaiser roll

Pad See Ew

2010-05-15T07:34:00.000-07:00

I love Thai food, so when I can't get to Nava Thai I enjoy trying out a recipe at home. Pad See Ew is essentially pan-fried flat rice noodles with meat and vegetables; easy to make and wonderfully Thai-tasting. It can be made vegetarian simply by using tofu instead of meat and omitting the eggs.

Pad See Ew

Adapted from Rasa Malaysia

1 lb wide vermicelli (rice) noodles - can be found in Asian markets or in the Asian food aisle of most supermarkets

1/2 pound meat or tofu (we used chicken), sliced thinly

2-4 tsp soy sauce

1 lb broccoli, bite-size (the recipe calls for Chinese broccoli but I didn't have it, nor did I feel like going to the store)

1-2 tbsp sesame oil

1-2 tbsp vegetable oil

6 cloves chopped garlic

2-3 tbsp dark soy sauce

2 tsp sugar

3 large eggs, room temperature

1/4 tsp white pepper

1-2 serrano or jalepeno peppers

Cook noodles according to package directions: depending on what kind you get, you may need to boil or just soak in water for a bit. Heat oil in a large skillet or a wok; cook the garlic for a few seconds until fragrant then add the meat and peppers, if using. Saute until cooked, then add the noodles and the soy sauces. Cook, stirring constantly, for a couple minutes, then add the broccoli. Allow noodles to pan fry a bit between stirs while folding in the veggies. Add sugar, mix well.

Make a well in the center of the noodles, or push everything to one side. Crack in the eggs and scramble until mostly cooked. Break into chunks and mix into the noodles. Toss in the white pepper.

Serve with Sriracha!

All Sandwiches, Great and Small

2010-05-08T10:36:00.000-07:00

I'm going to go out on a limb and say that sandwiches are my favorite food. There are just so many options!! So many different kinds of bread, so many meat and cheese combinations, so many toppings!

I've decided that every so often, I'm going to just post a picture and quick description of a sandwich Don or I have created.

I'm starting strong with the lunch we just had a couple hours ago:

Grilled chicken (marinated in s&p, chili-garlic, olive oil), melted cheddar-jack, roasted red pepper, fresh basil from our garden, and cholula served on grill-toasted homemade ciabatta bread