Vanilla Basil

What Does Fall Taste Like? Salted Caramel Apple Pie

2011-09-20T22:09:00.002-04:00

Apples & Caramel. Yes! Salt & Caramel. Yes! So why not all 3? Have you been apple picking yet? You should go. Right now. It's not the best thing Bobby Flay ever ate for no reason. Just sayin.

Salted Caramel Apple Pie

Modified from the Four and Twenty Blackbirds Version seen on "The Best Thing I Ever Ate"

1 recipe of double crust all butter flaky pie crust - I'm partial to this one
1/4 cup fresh lemon juice (if you use the bottled kind I won't tell!)
2-3 dashes of Angostura bitters (I didn't have this so I used spiced rum. Not really the same idea but still good)
6-8 medium sized apples, cored and peeled - preferably courtland, granny smith and/or macintosh
1/3 cup sugar
2 Tbsp flour
1/2 tsp Saigon cinnamon
1/4 tsp allspice
1/4 tsp freshly grated nutmeg
1/4 tsp Chinese 5 spice
1/4 tsp ground ginger
salted caramel - recipe follows
1 beaten egg
raw or castor sugar
1 tsp Fleur de Sel

Line a pie plate with the prepared bottom crust. If you like, cut the top into a lattice, or just leave as a single piece. Place in fridge to rest while making the pie.

Preheat the oven to 400 degrees F. Slice apples thin. A food processor fitted with a slicing blade works perfectly! Toss in lemon juice & bitters.

Mix sugar, flour and spices together and sift over apples. Toss to distribute evenly.

Pack 1/3 of apples into prepared crust. Brush with 1/3 of the caramel sauce. Repeat. Top with the final 1/3 of apples. Cover with crust and crimp to seal edges. Brush crust with a thin layer of caramel and egg wash. Reserve remaining caramel for serving. Sprinkle with castor sugar and salt.

Place pie plate on a sheet pan with sides to prevent the caramel from bubbling over onto the bottom of your over. Bake for 20 minutes on the bottom rack, then reduce the heat to 350 for another 20-30 minutes.

When golden, bubbly and the apples are just cooked though, remove and let cool. Serve with a drizzle of salted caramel sauce.

Salted Caramel Sauce

fantastic over ice cream or bread pudding

1 cup sugar
1/4 cup water
1 stick unsalted butter (1/2 cup)
1/2 cup heavy cream
1/2 tsp vanilla extract
1 1/2 tsp sea salt

Cook the sugar & water together in a tall, heavy saucepan over medium heat until sugar dissolves. Add butter and bring to a slow boil. Let this happily bubble away until its a deep copper color (Watch it so it doesn't burn! Wisps of smoke mean it's time to start over).

As soon as you get that lovely roasty toasty brown, remove from heat and add cream and vanilla. Watch it boil up like a witches brew then continue to simmer, stirring occasionally, until smooth. Stir in salt. Let cool.

Fear Factor - Phobia V: Tacos de Lengua

2011-07-31T21:29:00.000-04:00

Before you turn to your Spanish dictionary for confirmation, yes, these tacos are made from beef tongue. Please don't run away kicking and screaming, you'll really be missing out!

I pride myself on not being a picky eater. That being said, I have never really eaten or cooked any sort of offal - "the nasty bits" as Anthony Bourdain would say, nose-to-tail, the organs that often get discarded. To be honest, I'm afraid. Very afraid. The smell of liver and onions that would permeate our house once a year as a child still gives me nightmares. I don't like pate, foie gras or any other "delicacy" made from those other cuts.

But I do want to try new things, grow some cajones, conquer my fears and explore different cultures. Traditionally (and in many places even today), meat was very expensive and these were often the only cuts the average person could afford. They learned how to cook them well, make them delicious, and many of our favorite dishes today were the result of such ingenuity.

I figured that the best place to start my foray into this whole new world was with a cut that was still a muscle, just like the steak harvested from other parts of the cow. I'd heard good things about beef tongue from everyone who'd tried it and it's almost a religious experience for taco truck obsessives. So when a sign posted at Springfield Farm alerted me to FREE beef tongue (along with livers, kidneys and other, scarier meats), I figured why not. After all, if I didn't like it I could throw it away without the guilt. My philosophy always when trying something new is not to vary too much from the classic preparation. Therefore, I set out to make some beef tongue tacos.

And I have to say, I'm so glad I did. Cleaning the tongue was the hardest part, with a bit of an ick factor, because there's no doubt what you're dealing with. Most recipes call for boiling the tongue, then peeling back the skin, but I chose to cut the skin off first so that I could sear and braise the meat. Although this was a bit more difficult then cooking it first, I think it allowed me to develop more flavor and quickly disguise the cut for the squeamish. Once braised in a tomato and chile based sauce, it was tender and super flavorful, the essence of what a beef taco should be. At this point, it looked and felt just like pot roast, not scary at all. If you're on the fence, do give it a try. Sandwiched in a corn tortilla with fresh salsa and sharp cheddar, I honestly think these might be the best tacos I've ever had.

Tacos de Lengua (Braised Beef Tongue Tacos)

Note: this makes WAY more sauce then you will use for the amount of meat, but it is necessary to properly braise the meat. The extra freezes well and is a great enchilada sauce or base for a mexican soup or chili.

1 3-4 lb. beef tongue
1 quart tomatoes (alternatively substitute canned stewed tomatoes and skip the skinning step)

2 Tbsp olive oil (divided)
spice rub of your choice
1 large onion
1 chipotle in adobo, minced
2 Tbsp tomato paste
2 tsp chile powder
2 tsp garlic powder
2 tsp ground cumin
1 tsp ancho chile powder
1 tsp dried oregano
1 tsp sea salt
1 cup red wine
3-4 cups beef stock

1 tsp olive oil
6 inch corn tortillas
grated sharp or extra sharp cheddar
fresh (preferably homemade) salsa
other toppings of your choice (ex: sour cream, guacamole, radish, shredded carrots or lettuce, avocado, etc)

Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Slit each tomato with a paring knife.

When the water is boiling, add the tongue and boil for 5 minutes or so. Emerge in ice bath to cool down. Use a sharp serrated knife to trim away the tongue of all skin and any meat that seems to have an odd texture (such as where the tongue attaches to the mouth of the cow) and discard. Meanwhile, immerse the tomatoes in the boiling water until their skin starts to peel away, then plunge them into an ice bath. After they've cooled, peel and remove any tough cores, then set aside.

Drain your pot of water, add 1 Tbsp of oil and put over medium high heat. Split the tongue into 2 pieces, preferably similar in size. At this point it should resemble a chuck roast or another normal beef cut. Rub each piece with the spice rub. I used McCormick's Cowboy Rub. Any sort of Mexican, steak or BBQ rub will do. Sear the tongue on each side until well browned. Remove and set aside.

Add the remaining Tbsp of oil and saute onions until soft. Add chipotle, tomato paste and seasonings. Saute until slightly caramelized and beginning to brown on the bottom of the pan. Add red wine and stir to deglaze. Reintroduce the tomatoes and tongue and transfer to a slow cooker. Add enough stock to almost cover the meat. Cook on the high setting in the slow cooker for 4 hours.

Remove beef tongue. Puree sauce (I recommend a stick blender for this) and bring it to a boil to reduce. Meanwhile, chop the meat. The sauce should reduce until thickened, a little bit less thick then a marinara.

When this consistency is reached, heat up a tsp of oil in a small skillet. Fry up the tongue meat (about a cup for every 3 tacos) for a couple of minutes before adding a big spoonful of sauce. Let cook about another minute in the sauce. Meanwhile, spritz tortillas with cooking spray and toast in a large nonstick pan until slightly charred.

To assemble, sprinkle tortilla with shredded cheese, pile in meat and top with salsa and other toppings of your choosing. Then sit back and enjoy taco nirvana, preferably alongside a cold Corona with lime.

Lobsta Sandwich

2011-07-22T19:40:00.002-04:00

OK, 3rd seafood post in a row. But it's summer and it's HOT and I want light and fresh and that = seafood. So I figured I might as well complete the trifecto.

Lobster rolls are a quintessential part of New England summers. They have always been, and will always be, one of my top ten favorite foods of all time. So great that I made appetizer sized rolls for both Christmas celebrations this year. They're something I identify as home and will always link with my father, who has been known to drive all the way to Maine, just for the day, just to have a real lobster roll.

And while the classic is great, especially when made with homemade mayo and homemade split-top rolls, sometimes I actually prefer a version sometimes referred to as a Connecticut style lobster roll. Instead of cold lobster salad, here the succulent meat is heated briefly in butter. To me this speaks even more to the simple pleasure of letting lobster be the main flavor. I mixed some scallions into mine, although chives would be better and no herbs at all would still be sublime. One of my favorite breads stands in place of the traditional split top bun. I know they say you shouldn't mess with the classics, but when its lobster, its virtually impossible to screw it up!

Warm "Connecticut-Style" Lobster Roll

I used a jalapeno cheddar bread from the local Wegman's, but any soft loaf would work well here. Only 2 things to be sure of: (1) the loaf is not too crusty on the outside and (2) it isn't presliced. Buying the lobster precooked saves time, allowing this sandwich to come together in 5 minutes or less.

a 1 lb. cooked Maine lobster
1 slice of soft bread, 3 inches thick
2 Tbsp butter
pinch of salt
1 small scallion or a few chives, sliced thin
2-3 slices fresh heirloom tomato

Remove the lobster meat from the shell and coarsely chop. Preheat a small nonstick pan over medium heat.

Split the slice of bread partially down the middle, leaving about an inch still connected like a hinge, forming a "mouth" to stuff the lobster into. Spread butter over the exterior of the bread. Griddle the bread in the nonstick skillet until golden brown on each side. Remove and set aside.

Add the lobster meat and the rest of the butter to the pan. Cook just until warm. Toss with chives or scallion. Salt to taste.

Assemble the sandwich by layering tomato slices and lobster meat inside the "mouth" of the bread. Enjoy!

Orange Saffron Scallops

2011-07-21T21:49:00.001-04:00

I would venture to say I had never had a true scallop experience until I was in college. Although not a true scallop virgin, before that I remember them (usually the tiny frozen bay variety) as rubbery, tasteless little orbs and I was definitely not a fan. (Sorry Mom)

But all of that was about to change. Thankfully, a veil was lifted from my bivalvian ignorance. There's a great little restaurant in my husband's hometown that has always been one of our favorites. As an undergrad, one of these frequent visits involved my companion ordering a simple dish of fried sea scallops. Since I was at that 20-something-and-realizing-how-little-I-know stage I decided to try one when offered and was immediately blown away by the slightly sweet, salty and tender quality. And my love affair with the scallop started then and there.

Since I was currently immersing myself in all things food related, it wasn't long until I came across the preparation that is the holy grail of scallopdom, searing juicy fresh scallops in butter until they're golden brown on each side and just barely cooked through. It quickly skyrocketed to my favorite meal of all time and seems to be the one item on any restaurant menu I cannot resist, even when the other options are more creative and something I might not be able to make myself.

Ever since my scallop enlightenment, I've indulged myself in a seared scallop dish about once a month. Today that treat involved a rich sauce and some buttery rice (which I've had the oddest craving for) with the Spanish flavors of saffron and orange.

Pan Seared Scallops Over Rice with Orange Saffron Sauce

Be sure to ask for dry scallops that have never been frozen. Other varieties contain too much water and won't sear nicely. Size does matter, so go for sea scallops over the petite bay version, but it's not necessary to shell out the big bucks for U10s (at only 10 per pound they're huge!) and I find that those cook too unevenly anyway. A medium to large scallop about an inch thick is your best bet.

I don't recommend a nonstick pan for this particular recipe. For even browning and the lovely caramelized bits that make the sauce so tasty you really need a stainless steel or anodized aluminum surface.

Serves 2 with some leftover rice.

Sauce:
1 cup chicken stock (homemade is best)
1/3 cup heavy cream
pinch of saffron
zest of one orange
1 Tbsp butter
salt and pepper to taste (be sure to wait until the end to season)

Rice:
2 cups chicken stock
zest and juice of an orange
pinch of saffron
4 Tbsp butter, divided
1 tsp salt
1 cup jasmine rice
1 cup mixed fresh or frozen veggies of your choice (I like the sweetness of peas and corn with scallops)
3 Tbsp basil leaves, rolled up together and sliced thin (chiffonade)

Scallops:
18 medium-large scallops (about 3/4 lb.)
1 Tbsp butter
1 tsp olive oil

To get the sauce started, combine chicken stock, cream, saffron and orange zest in a small saucepan (I use one called a butter warmer because it really only needs to hold about 1 1/2 cups). Bring to a simmer over medium heat and reduce to about half the original volume while you cook everything else. When ready, it will coat the back of a metal spoon.

Meanwhile, combine chicken stock, orange juice and zest, saffron, salt and 2 Tbsp of butter to a boil in a medium saucepan. Add the rice, stir and reduce the heat to low. Cover, stirring occasionally to cook according to package instructions. In the last 5 minutes of cooking time, add the veggies. Add the basil right before serving.

While your rice cooks and sauce reduces, preheat a skillet over medium high heat with the butter and olive oil to get ready to sear your scallops. Pat the scallops dry with paper towels and check to make sure the abductor muscle (a tough little bit) has been removed. When the butter starts to sizzle (but not smoke) place your scallops in the pan with one of the flat sides down. If you've dried the scallops enough and your pan is nice and hot you should hear them sizzle immediately. Cook until golden on one side (usually 2-3 minutes), then flip and repeat. When all of the scallops are golden on both sides and opaque remove them from the pan. (Smaller ones are usually done first so I do this incrementally).

To finish, deglaze the pan with your reduced sauce. Let it bubble away over medium high heat as you scrape all those caramelized yummy bits off the bottom of the pan. I skipped this step the first time I made this recipe and what a waste that was! When the sauce becomes thick and turns more golden brown than it's original peachy color, it's ready.

Serve scallops atop a bed of rice with a drizzle of sauce over them.

Rhody Style Clam Cakes

2011-07-02T20:33:00.005-04:00

Why hello there! Yes it's been a while. But no time for apologies, no time for explanation, I'm just glad you're still here.

Let me tell you about something incredible. Something that defines me. Something like Dell's, coffee milk, Rocky Point, Portuguese sweet bread and clam bakes. It's a food so dear to Rhode Islander's hearts that eating it brings back visions of lopsided tables sinking into the sand on a Block Island beach with a Jimmy Buffet tribute band playing in the background. And it's virtually unknown outside of the state!

Behold the clam cake! More of a fritter than a cake, it's sort of like a hush puppy embedded with salty, sweet & tender clam meat. Light and fluffy inside, with a crisp exterior and little bits of pleasantly chewy clams. They're great alongside a bowl of chowder (white of course! is there any other kind?) or with a squeeze of lemon or dash of hot sauce. This is the flavor of the Narragansett Bay in summertime. Perfect for this Independence day weekend!

Clam Cakes

Adapted from the Clam Fritter recipe by Craig Claiborne of the NYTimes as posted on One Perfect Bite

Use a large and flavorful clam for this dish. Since you're chopping them anyway, you don't need to shell out the extra money for tender cherrystones or littlenecks. Furthermore, they won't quite deliver the flavor of the larger clams.

approximately 2 dozen fresh quahog or mahogany clams (should yield about 2 1/2 cups clam meat)

2 eggs
1 Tbsp fresh lemon juice
1/3 cup reserved clam juice
1/4 cup 2% milk
1 Tbsp melted butter
zest of 1/2 a lemon
pinch of cayenne pepper
1 tsp garlic powder
1 1/2 tsp salt
1 tsp freshly ground black pepper
3/4 cup all purpose flour
1/4 cup finely ground yellow cornmeal
1 tsp baking soda
2 tsp baking powder
1/4 cup finely chopped fresh flat leaf parsley

vegetable oil

Rinse the clams under cold water and pile into a stockpot. Add about 1/2 an inch of water to the bottom of the pot and bring to a boil over medium high heat. Cover and reduce heat to low. Simmer only until clams have started to open. Stir to allow more to open and simmer covered briefly until the majority have opened up. Allow to cool slightly

Remove the clam meat to a cutting board and discard all shells and unopened clams. Coarsely chop the clam meat and set aside. Strain the clam juice through a coffee filter to remove the grit. Some of this will be used later. Don't throw away the rest! It's great in chowders and other soups and it freezes beautifully!

Whisk together eggs, lemon juice, 1/3 cup of clam juice, milk, butter, zest and seasonings. Sift in flour, cornmeal, baking soda and baking powder and stir until just combined. Add chopped clams and parsley and stir until well distributed.

Fill a heavy cast iron skillet to about a 1/2 inch depth with vegetable oil. Preheat the oil over medium high heat until it is hot but not smoking. At the right temperature the handle of a wooden spoon will bubble when held in the oil. Dollop the batter into the oil about 2 Tbsp at a time, leaving plenty of room in between the cakes. Fry about 2 minutes on each side, until golden brown and crisp on the outside and light and fluffy inside.

Drain on paper towels and season with sea salt while still hot. Serve with lemon slices or hot sauce.

Savory Zucchini Bread & 2 Tomato "Use-Ups"

2010-08-06T20:16:00.003-04:00

Last year when I was (as usual) trying to use up bushels of zucchini, I figured I'd try out a savory version. L was thrilled because it has some of his favorite ingredients and he's not a fan of the typical sweet version. This bread is chock-full of Mediterranean gems and goes great with tomatoes, another bumper crop of the summer. I recommend it aside bowl of homemade tomato soup, topped with slow-roasted tomatoes and mozzarella, or slathered with tomato jam.

One thing I would change about this recipe is to scale it up 1 1/2 times because it results in sort of a short stubby loaf. Next time I make it I will see how that goes and update this recipe with new amounts if it works out well.

Savory Zucchini Bread

2 eggs
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 1/2 cups grated zucchini (I do this in my food processor)
3 or 4 cloves of garlic, chopped (Substituting 10 cloves of roasted garlic would be delicious)
2 roasted red peppers, chopped
1/2 cup kalamata olives, chopped
1/2 cup sundried tomatoes, chopped
1/4 cup parmiggiano reggiano, diced into tiny bits (This way you get little salty bites now and then)

1 1/2 cups all purpose flour
2 Tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 F. Grease a 9 x 5 x 3 loaf pan.

Beat together the eggs, oil and vinegar. Add the zucchini, garlic, peppers, olives, tomatoes and cheese and stir to coat. Sift flour, seasonings and leavenings into the bowl and stir until all ingredients are well combined. Pour into the loaf pan and bake for 55-65 minutes.

Let cool in the pan for 10 minutes. Then run a knife around the edge and invert to remove from the pan. Finish cooling on a wire rack before cutting.

Slow-Roasted Tomatoes

The trick to these tomatoes is roasting them as slowly as possible. I put them in the oven in the afternoon and take them out the next morning when I wake up. It's one of those recipes I feel guilty posting because it's barely a recipe.

10-12 Roma tomatoes or other low-moisture tomatoes, washed and split in half
olive oil
salt, pepper and any other desired seasonings

Toss tomatoes with olive oil to coat. Arrange on a baking sheet, cut sides up. Season as desired.

Set your oven as low as it will go (mine bottoms out at 170 F). Stick your tomatoes in there and write yourself a little tomato love note so you don't forget about them. Roasting time will depend on your oven but will be at least 12 hours. I usually leave mine in for about 18 hours. You know they're done when they've shriveled to about half their original size but are still moist inside. These freeze very well and make an excellent pasta sauce when roughly chopped.

Cherry Tomato Jam

I've seen lots of recipes for this floating around cyberspace and finally had to try it myself. It is the perfect mix of sweet and savory and goes particularly well with salty breads such as the zucchini bread above or any other cheese flavored bread. It's also great as a topping for risotto cakes. It's not necessary to skin the tomatoes but it results in a better texture. This recipe makes about 3 pint size jars.

2.5 lbs of cherry, pear or grape tomatoes (about 3 pints)

1 1/4 cups sugar (brown or white - both work well)
5 tsp balsamic vinegar
3 3/4 Tbsp lemon juice
2 Tbsp italian seasoning
2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
pinch of red pepper flakes

Bring a quart of water to a boil and prepare a large bowl of ice water. Slash the ends of each tomato quickly with a paring knife. Plunge the tomatoes, a pint at a time, into the boiling water for about 30 seconds (you should see the skins start to curl up at your incision), then use a slotted spoon to transfer them to the ice bath. Repeat for other pints. At this point the skins should slide right off. Discard the skins and transfer the "meat" to a large saucepan. Add sugar, vinegar, lemon juice and seasonings and bring to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, or until thick and jammy.

Transfer to pint jars. This will keep for about 3 weeks in the fridge or 6 months in the freezer (use plastic containers if you plan to freeze it). It can also be canned in a boiling water canner. For this method, make sure your canning jars are sterilized and place your lids in a pan of water just below a simmer to soften the adhesive. Leave 1/2 inch of headspace before placing the lid and making the ring fingertip tight. Boil enough water to cover the jars by at least one inch, use canning tongs to place jars in the rack and process for 15 minutes (longer at higher altitudes). If you haven't canned before please don't rely on this explanation alone - visit the national food safety database or the Ball preserving website first and fully educate yourself on how to can safely.

Chocolate Zucchini Bread

2010-08-04T18:57:00.006-04:00

This time of year everyone has extra zucchini threatening to bust out of the produce bin! Although most of our zucchini gets marinated in Italian dressing and grilled, we just can't eat it all. I've already put up 10 cans of zucchini pickles (I most post this some time - they're way better then the cucumber variety), and I have a bag of zucchini fritters in the freezer, so it's time to break out the loaf pan and bake up some zucchini bread.

My usual zucchini bread is a savory version, since L is not a fan of sweet stuff. If I can advert any major disasters and manage to photograph it decently I'll be bringing that one to you later. Once in a while, I like to mix it up a little and see the sweeter side. I often find sweet zucchini bread to be too dry or too dense and I often get bored with the obligatory spices that seem to be overused in all baking: cinnamon, nutmeg and allspice. Although I like to use these as showcase flavors on their own, I feel like they get lost in a generic "baked good" taste. So instead of going the traditional route, why not use an ingredient that is at its best in in rich dense cakes, and pack it full of chocolate! Sounds better already doesn't it?! Then throw in some coffee to pump up the flavor and one unexpected spice to play a star role. Moist and intensely chocolatey - now that's a sweet zucchini bread I can get into!'

Chocolate Zucchini Bread with Coffee and Cardamom

Cardamon is an acquired taste for some, so if it's not your thing I recommend substituting a tablespoon of spicy Saigon cinnamon instead. A dash of cayenne with the cinnamon will make it a delectable Mexican chocolate cake.

2 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1 1/2 Tbsp instant espresso granules
1/2 tsp ground cardamom (optional) **Edit** This amount is appropriate if you freshly grind the cardamom - if not use 1 full tsp
1/2 tsp salt

1 cup all-purpose flour
1/2 cup really good quality cocoa powder (I like Scharffen-Berger)
1 tsp baking soda
1/4 tsp baking powder

1 1/2 cup shredded zucchini (summer squash also works well)
1 cup semisweet chocolate chunks
1/2 cup chopped macademia nuts (optional)

Preheat the oven to 350 F and grease a loaf pan.

Beat the eggs in the bowl of a stand mixer. Add the oil, sugars, vanilla, espresso, cardamom and salt and mix well. Sift in the dry ingredients and mix until just combined. Toss in zucchini, chocolate and nuts and stir to combine.

Pour into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edge and invert to remove. Let cool completely on a wire rack before slicing.

Sweet Corn Risotto

2010-08-03T23:37:00.003-04:00

The produce this time of year makes me so excited. Every time I pick up my CSA share I feel like I'm unwrapping presents at Christmas time. What in the world could possibly be better than heirloom tomatoes, sweet corn, watermelon and peaches?

With such great produce overflowing out of my fridge, you need some really fantastic dishes to showcase it. Most of these are so simple I don't even post them because it feels like cheating. Is it really a recipe if it takes 5 ingredients or less and involves mostly chopping?

Risotto on the other hand is to me the definition of the craft. There's something about chopping and sauteing aromatics, toasting rice, meditatively stirring to coax the rice into drinking up the stock and finishing with a flourish of butter and cream that personifies what it is to be a cook. It's a very zen activity for me because the dish is not difficult, but needs consistent nurturing. I guess that's why I've already given you so many versions, from a homey wintery sausage and radicchio, a bright primavera, and a briny seafood version.

This time around I'm showcasing one of summer's mascots - sweet corn. Some gorgeous tomatoes also made their way in there, providing the acid to counterbalance the corn's sweetness and the richness of the butter and cream. Inspired by a corn chowder, it starts with a little smidge of bacon. Some scallions and basil lend a seasonally herbaceous finish.

Sweet Corn Risotto

Serves 8 as a first course, 4-6 as an entree depending on how hungry your guests are

3 cobs of local sweet corn, husked (the local part is imperative to getting the sweetest corn - the sugar converts to starch quite quickly after harvesting)
5 cups vegetable stock
1 cup milk

3 slices center cut bacon, diced
1 small sweet onion, diced (about a cup)
1 large clove garlic, minced
1 1/2 cups arborio or other risotto rice
2/3 cup sweet white wine such as Riesling

2/3 cup heavy cream
1 Tbsp unsalted butter
1/3 cup grated parmiggiano reggiano

1 large heirloom tomato, cored and diced (about 1 1/2 cups)

3 Tbsp chopped scallions

1 1/2 Tbsp chopped fresh basil

Remove the kernels from the cob and reserve. I love my corn zipper for this job, although now they have this nifty new version that looks like it might be a little more natural to use and remove more kernels at once, so it might be time for an upgrade - future Christmas gift anybody? ;) Snap the corn cobs in half and add them to a medium saucepan along with the stock and milk. Bring to a simmer then reduce the heat to low.

In a large saucepan or small stockpot over medium heat, brown the bacon. Once it starts to get crispy add the onion and saute until translucent. Add the garlic and the rice and toast until the rice is golden and smells nutty. Deglaze with the sweet wine and add a couple of ladles full of the stock mixture.

Stir the risotto occasionally with a wooden spoon as it cooks over medium heat. It is time to add a couple more ladle-fulls of stock every time you can push the risotto off the bottom of the pan and no liquid seeps in to fill the line you made. Continue stirring occasionally and adding stock for about 20 minutes, then add the reserved corn kernels and continue as before. When the risotto has gotten quite creamy and is almost al dente, add the cream and cook until done (should be 1-2 minutes at this point).

Finish the risotto by melting in the butter and parmesan cheese. At this point check for seasoning and add salt and pepper as needed. I don't recommend salting before this point, as the bacon and parmesan both contribute significant salt. Toss in tomatoes and herbs and serve piping hot.

Leftovers make great arancini or risotto cakes - top them with tomato jam - assuming you don't lick the pot clean first!

Bittersweet Summer

2010-07-05T12:15:00.001-04:00

There are some combinations that just don't seem like they would work, but they're oh-so-good together. Many of these feature chocolate - chocolate and chiles, chocolate and curry, chocolate and orange and so on. But chocolate and pear? Oh yes - it's so good! This recipe was adapted from Smitten Kitchen and made a great mother's day treat (yes I know I'm a bit behind). It's chock-full of goodies but not super sweet. Browning the butter adds a gorgeous nuttiness along with the richness from toasty pecans and a little tart background note from unsweetened dried cherries.

Brown Butter Cake with Bittersweet Chocolate and Pears

3 large slightly ripe (but still firm) red pears, peeled, cored and diced
1/2 cup unsweetened dried cherries, coarsely chopped
3/4 cup toasted chopped pecans
3/4 cup coarsely chopped bittersweet chocolate
1-2 Tbsp all purpose flour

5 large eggs at room temperature
6 oz (1 stick) unsalted butter
1/2 cup dark brown sugar
3/4 cup sugar
1 1/2 tsp pecan or almond extract
2 tsp vanilla extract

1 1/2 cup all-purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt

1-2 Tbsp cocoa powder (optional)

Preheat the oven to 350 and butter and flour a bundt pan, large springform pan or other suitable large baking dish.

Prepare the goodies by mixing the chopped pears, cherries, pecans and chocolate together and tossing with enough flour to coat. The flour will help keep them from sinking to the bottom of the cake and will absorb some of the moisture from fresh pears.

In the bowl of a stand mixer, start whipping the eggs on high speed. The goal is to get them very pale and thick so that they fall in a shiny ribbon from the beater. This will take at least 5 minutes.

While they're whipping, melt the butter in a medium heavy bottomed saucepan. It will foam up and start to brown. Stir it occasionally until it's a golden brown and smells nutty (usually 5-8 minutes on medium heat). Remove from heat and cool.

In a sifter or mesh strainer, combine remaining flour, salt and baking powder.

Add the sugars to the eggs and continue to whip until the mixture just starts to lose volume. Then turn the mixer to its lowest speed, sift in one third of the flour mixture, then add half the butter, repeat and then add the remaining flour mixture, stirring until just combined.

(optional) If you have a cute bundt pan like this sunflower one you can take a little bit of the batter and sift in some cocoa powder until it turns brown. This batter can then be used at the bottom of the pan in sections that can benefit from some pattern. For instance, it's been poured into the center well of the pan here.

Pour into the prepared pan and sprinkle with the goodies on top. They will sink down a bit as it bakes. Baking times will vary depending on your pan so you'll have to experiment, but a bundt like this one took just about an hour. Start checking after 40 minutes for thinner pans, 50 minutes for deep ones. It's done when golden brown, springs back when touched and a toothpick inserted into the middle comes out clean.

Pretty Please with a Cherry on Top!

2010-06-25T11:03:00.000-04:00

So I know I've been AWOL. I don't have any excuse other than life happens. It's been a rough few months, I've had to say goodbye to many of those dear to my heart, including 2 of my pets. (P.S. - skip to the end of the post for a pic of our new puppy) And since life happens and my physical world will always take precedence over my digital world - I'm making no promises. I will probably post lots of delicious things and then disappear again. I have no lofty goals - I will continue to mostly maintain this site as a recipe database for myself and all of the friends who request the recipe when my treats show up at a barbeque or dinner party or at work. I'd love for you to be part of that circle of friends. So whatdaya say? Will you take me back - please! What if I say pretty please and literally put a cherry on top?

How bout if it's on top of a black forest cupcake?

Ah - I see that got your attention. No one can resist a cupcake. These little beauties are gracing the dessert table at a housewarming/barbeque tomorrow. The chocolate cherry cake is from the original domestic goddess - Nigella herself. Then I douse them in a cherry syrup and swirl on some cherry cream cheese frosting before the final flourish - a ripe, local Bing cherry right on top (pitted of course - right next to the stem so that it's hidden). I used a tripled version of this recipe (and a doubled frosting recipe) to feed lots of hungry folk- but I'm giving you the one that makes a dozen cupcakes (actually maybe two or three more - I got 42 cupcakes when I tripled it). One caution - these will not bake evenly and come out as beautifully if you overfill the cups or try to bake 2 dozen in the oven at once. I learned the hard way!

Black Forest Cupcakes

Chocolate Cherry Cake
1 stick plus one tablespoon unsalted butter
4 oz bittersweet chocolate, chopped - I prefer Scharffen Berger
1 cup good quality cherry preserves - if you can't find a local version at a farmers market Bonne Maman makes a good one
3/4 cup sugar
pinch of salt
1 tsp vanilla extract
1/2 tsp almond extract
2 large eggs
1 cup (121 g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda

Preheat the oven to 350 F. Grease and paper a 12-cup muffin tin.

Melt the butter over medium-low heat in a heavy bottomed saucepan. Once the butter is melted, stir in the chopped chocolate and stir constantly until it's about 1/2 melted, then remove from heat and stir occasionally until it melts entirely. Transfer mixture to the bowl of a stand mixer and mix in the preserves while it's still hot so that they melt a little. Add the sugar, salt, extracts and eggs and beat until well combined. Sift in the flour, baking powder and baking soda and stir until just combined.

Use a ice cream scoop with a metal "sweeper" or a small ladle to fill the cupcake papers about 3/4 of the way full. Err on the side of too little rather than overfilling - this batter pushes out, not up once it reaches the top of the cup.

Bake for 25-30 minutes. The cupcakes are done when a toothpick inserted in the middle comes out clean. Cool completely before proceeding.

Cherry Syrup
3/4 cup cherry wine or 1/4 cup kirsch mixed with 1/2 cup water
2 Tbsp cherry preserves
1/4 cup sugar

Combine cherry wine or kirsch mixture and cherry preserves in a small saucepan over high heat. Bring to a boil and let it reduce down for about 5 minutes, then add sugar and turn off the heat. Leave the syrup on the burner and stir until the sugar is dissolved. Let cool to room temperature and brush on top of cupcakes.

Cherry Cream Cheese Frosting (makes more than what's needed for a dozen cupcakes)
1 (8oz) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1/4 cup cherry preserves
2 tsp vanilla extract
1/2 tsp almond extract
2-3 cups powdered sugar

12 cherries with stems, pitted carefully near the stem (the pitter should leave a small almost invisible x on the top - it will leave a big whole on the bottom but that end's in the frosting)

Beat together cream cheese, butter, preserves and extracts until well combined and it no longer has a lumpy texture with visible bits of butter and cream cheese. Sift in powdered sugar 1/2 cup at a time, mixing thoroughly in between, until a firm but spreadable texture is reached. Transfer into a gallon zip-top bag, squeeze out the air, seal, and snip off a corner to use as a piping bag. Pipe onto cupcakes, starting at the outside and spiraling in. Top with a pitted cherry.

Here's the new baby:

Recipe Review: No-Knead Apple Bread

2010-03-29T17:27:00.000-04:00

Jim Lahey's no-knead breads have been the center of a lot of attention in recent years, and I'm convinced that just about everyone has tried one of his no-knead recipes. His basic recipe is my go-to loaf. So when I was killing some time in a bookstore and his new book "My Bread" caught my eye, there was no way I could walk out without it. It's a treasure trove of bread, pizza and sandwiches, so deciding what to make first was a struggle. Luckily, some cider about to waste away at the back of the fridge made the decision for me.

It resulted in a crackily crusted beauty of a bread, with a crunchy snap at the surface and a soft but chewy interior speckled with tender chunks of apples. I did notice that 475 was just too hot, resulting in a slight char on some of the edges. Next time I'll reduce the heat to 450 and see how that goes. I'm relaying this recipe by weight, since that's really to only way that proportions can remain the same from one cook to another. If you enjoying baking and haven't yet invested the $20 for a scale I only have one question - why not? No one measures the same way, so for good results - weigh it out!

This would make a good snack, breakfast or side for a nice pork roast. It doesn't need any butter - it's beautiful on its own. Any stale bread would make an excellent bread pudding.

No-Knead Apple Bread

inspired by and closely based upon Jim Lahey's recipe in "My Bread"

1 small apple (I used a pink lady), peeled, cored and chopped into small bits
65 g (~1 cup) of chopped dried apple slices
280 g (~2 cups & 2 Tbsp) bread flour
20 g (~ 2 Tbsp) whole wheat flour
4 g (3/4 tsp) salt
1 g (1/4 tsp) active dry yeast
1 g (1/4 tsp) cinnamon
250 g (1 cup) apple cider

In a medium bowl, stir all ingredients together with a wooden spoon. The dough will be wet and sticky. Cover and let sit overnight (at least 12 hours).

Dust the dough's surface with some flour. Using well-floured hands, form the dough into a ball by tucking the edges of the dough under the center. Dust a tea towel with flour or wheat bran. (If you like you can lay out an apple slice to crown the loaf.) Gently transfer the dough to the towel, seam side down and wrap the towel around to cover it. Allow to rise for one or two more hours. The dough is ready when it's almost doubled in size and pressing your finger into the dough leaves an indentation that doesn't spring back.

About 30 minutes before the dough is done rising, put a large cast iron (or ceramic) dutch oven with its lid in the lower third of the oven and preheat it to 450 F.

When everything is preheated, use pot holders to remove the preheated pot from the oven and remove the lid. Quickly and gently invert the dough from the towel into the pot, replace the cover and return to the oven for 45 minutes.

Remove the lid and continue to cook until the bread turns a chestnut brown color - no more then 10 minutes. Remove from the oven and allow to cool until the bread stops "singing" - making crackling noises - about 20 minutes.

Cinnamon Sugar Popovers

2010-03-28T15:28:00.002-04:00

There are few things I love more than a popover. Light and eggy - crunchy on the outside, airy and a little flakey like a fresh croissant in the middle. These are perfect with soup, alongside a salad, to sop up the juice of a good roast, and just by themselves. So when I saw this recipe for a sweet version, I was all over it. I am of course incapable of baking anything without some almond extract, so that was one of my alterations along with a couple others.

These are completely addictive so beware. It may or may not be true that in 3 hours, there is only one popover left - zipped up and hidden so that I don't have to admit to eating an entire batch singlehandedly. They make a fantastic breakfast but no doubt would be lovely served almost like a profiterole - stuffed with some good ice cream.

Cinnamon Sugar Crusted Popovers

Makes 6 (in a popover tin) - 9 (in a muffin tin)

1 cup 2% milk
2 Tbsp melted unsalted butter
2 jumbo (or 3 large) eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1 1/2 Tbsp sugar
1 cup all-purpose flour

2 Tbsp melted butter
1 cup sugar
1 Tbsp Saigon cinnamon

Preheat oven to 400 F. Grease a popover tin (or muffin tin).

Combine milk, butter, eggs, extracts, salt, sugar and flour in a blender. Blend until well combined - about 10 seconds.

Fill each cup of the tin about 1/2 - 2/3 of the way full, dividing the batter evenly. Bake for about 35 minutes or until golden brown. Combine cinnamon and sugar in a container with a lid.

Let cool about 3 minutes in the pan, then remove to a wire rack. As soon as they are cool enough to handle, brush one with butter then add to the cinnamon sugar container and shake to coat. Repeat with remaining popovers.

These are best when still warm and crunchy, but can be stored in an airtight container for a day or two. I think. I've never actually had them last that long!

Creamy, Crunchy, Sour and Sweet: Lemon Brulée Tartlettes

2010-03-21T16:55:00.003-04:00

We've had the kind of fabulous, energizing, spring-is-finally-here weekend that comes with balmy breezes, lounge chairs under umbrellas on the deck and conversations with friends around a bonfire under the stars. The dog has transformed from a moping mop of white to a bounding cotton ball on crack now that the snow no longer confines her "walks" to a narrowly shoveled tunnel along the backside of the house. There's a cat in every open window and dinner has that lovely charred flavor that's been missing through all of those months that were decidedly not grill-friendly.

This blissful weather calls for casual gatherings, with food that hints of summer without blatantly pretending to be something that it's not. Now is not the time for tomato tarts or sweet corn - pushing those too early will only result in utter disappointment. But vaguely sunny preparations of outdoor friendly food like burgers and bacon-ranch potato salad hit the perfect note. What to have for dessert? It's no longer time for über rich cakes and custards, but we're not quite ready for ice cream. The perfect compromise? These lemon-brulée tartlettes. Light shortbread crust filled with puckery lemon filling and finished with the snap of a sugar crust. Everyone gets their own little beauty (no food anxiety for my dear L), tapping away with little spoons like breaking up the ice of the winter and diving into pure lemon sunshine.

Lemon Brulée Tartlettes

Makes 6.

Inspired by a lemon tart from Elise of Simply Recipes

Crust
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1/2 cup sugar
zest of one lemon
1 stick (1/2 cup) cold unsalted butter, cut into 1/2 inch squares
1 jumbo beaten egg
1/4 tsp almond exract
1/4 tsp lemon extract
1 Tbsp lemon juice

beans for use as pie wieghts

In a medium bowl, mix together flour, salt, sugar and zest until well combined. Add in butter pieces and use your fingers or a pastry blender to cut and smoosh the butter and flour together until it resembles a sandy, flaky mixture of different size crumbs. Don't overdo it - more uniform tends to mean less flakey. Add the remainder of the ingredient and mix around with a spoon or preferably your hands until the dough is uniformly moist and starts to stick together. Form the dough into a ball and squash it into a disc. Wrap in plastic and store in the fridge for at least an hour.

Preheat the oven to 350 F. Remove the dough from the refrigerator and let sit for about 5 minutes on the countertop. Grease 6 tartlette pans with removable bottoms (these are now quite easy to find - I got mine at Bed Bath and Beyond) but I've even seen them at Target on occasion. On a well floured surface, roll out the dough into 6 rounds about an inch larger than the bottoms of the tartlette pans, about 1/3 inch thick. Transfer the rounds to the pans, pressing the dough into the crevices and pressing down on the rim to cut off the excess. Line the inside of each tart shell with aluminum foil and fill with dried beans. These will keep the crust from shrinking while baking (just don't try to cook them up for dinner afterwards). Transfer all tart shells to a large baking sheet and bake for about 27 minutes. At this point the tart shells will be very pale in color but should be semi-cooked. Remove from the oven and let cool 5 minutes before removing beans, then finish cooling on a wire rack.

Lemon Curd
1 stick (1/2 cup) unsalted butter
1 Tbsp shy of 1/4 cup thick Greek yogurt
1 Tbsp heavy cream
juice of 3 lemons (once strained of seeds and pulp should be approximately 3/4 cup
2 jumbo eggs
3 jumbo egg yolks
3/4 cup sugar
zest of 3 lemons

In a double boiler, melt butter, yogurt and cream, whisking occasionally to combine. Transfer to another bowl and whisk in lemon juice.
Heat the eggs with the sugar and zest until just warmed. Then whisk in the butter mixture and heat until it slightly thickens. Strain into a heat-proof measuring cup with a spout, then pour into the prepared tartlette shells (which should still be on a baking sheet). I like to fill them most of the way, then get them on the oven rack to fill them all the way to the top without spilling). Bake in a 350 degree oven for about 25 minutes, or until the centers are just slightly jiggly and the crusts are lightly golden. Cool and refrigerate at least 2 hours before serving

Sugar Crust
approximately 12 Tbsp sugar

Sprinkle approximately 2 Tbsp sugar evenly over each tart. With a butane kitchen torch, use quick short back and forth strokes of the flame to liquify and caramelize the sugar. (Alternatively you can do this under a broiler instead, just expect to serve warm lemon tartlettes instead as it really heats up the entire dessert). Let sit for one minute before serving, so that the sugar cools and hardens. Then tap, tap, tap your way to sunny happiness!

Spaghetti Carbonara

2010-03-14T13:55:00.001-04:00

Some foods require planning, prep time, and special ingredients. This is not one of them. I'd be willing to bet that at least 70% of Americans have the basic ingredients for pasta carbonara on hand at any given time - pasta, bacon, eggs, some sort of salty grated cheese and cream or milk. Throw in some veggies of your choice and you've got dinner in the time it takes to boil the pasta.

Of course, everything is better when made from scratch. So I've used my own homemade spaghetti here, but this is just as satisfying with the store-bought variety. This is also a meal that in a month or two can be completely local (except for the flour in the pasta), since the eggs, cream, bacon and cheese were all from Springfield Farm and once late spring rolls around we'll start getting our leeks and spinach from One Star Farm.

Spaghetti Carbonara

4-5 slices bacon, cut into thin strips
1 cup cleaned white and light green parts of leeks, sliced into thin half moons
1/2 cup white wine
4 cups baby spinach, washed and dried

1 lb. fresh spaghetti (or boxed)

3 jumbo or 4 large eggs
2 Tbsp heavy cream
1/3 cup grated parmeggiano reggiano or other salty hard cheese
1 Tbsp coarsely ground black pepper

Fill a stockpot with water, salt it generously and place it over high heat for the pasta.

In a medium saucepan, saute bacon until crisp. Add leeks and saute until slightly tender. Drain some of the bacon fat out of the pan, then deglaze with white wine. Turn off the heat and add spinach, stirring occasionally while the spinach wilts.

In the meantime, start cooking the pasta. Fresh pasta only takes 1-3 minutes so keep an eye on it.

While the pasta cooks, combine the eggs with the cream, cheese and black pepper and whisk to combine. Temper the eggs by whisking in some of the hot wine then pouring the egg mixture into the pan, constantly stirring until the mixture thickens and comes up to temperature (the heat on the burner should remain turned off, it's just residual heat that cooks it). You don't want to scramble the eggs.

Drain the pasta and toss with the eggy bacon and veggie mixture. Serve immediately.

Dessert For Breakfast - Tiramisu Pancakes

2010-03-13T12:59:00.003-05:00

Tiramisu winds up on the table at every holiday gathering with family. Everyone from my sweet-tooth-lacking husband to my doesn't-like-to-try-anything-new grandmother loves it, and who couldn't? What's not to love - rum and coffee saturated spongy cookie layers dressed up with a lightly sweetened froth of marscapone and whipped cream.

Our favorite treat turned up again on Valentine's Day. Of course, I never look at the recipe before I go shopping (that would be too organized and just not my style) - so I've had an extra container of marscapone ever since. It was nearing its expiration date and not wanting it to languish in the fridge, I was searching for a worthy use. Apparently I was not alone in this quest, because the Ivory Hut had just posted these pancakes as a solution to the same quandary set forth by Jaden of the Steamy Kitchen.

Obviously this was a temptation I could not resist. And believe me, I'm so glad I didn't. Here's my version - buffed up with more marscapone and a hint of the rum that I find so essential to a good tiramisu.

Tiramisu Pancakes

Makes about 18 pancakes.

Marscapone Cream
8 oz marscapone cheese at room temperature
1 1/4 cup whipping cream
2 Tbsp dark rum - use the best stuff - I like Meyer's dark
2 Tbsp grade B (dark amber) maple syrup
1 Tbsp espresso powder

Combine all ingredients in the bowl of a stand mixer and beat on high speed until medium peaks form. Put in the fridge to chill until the pancakes are ready.

Mocha Pancakes
1 1/2 cups 2% milk
1/2 cup light sour cream
2 Tbsp espresso powder
4 Tbsp melted and cooled unsalted butter
3 large eggs
1 tsp vanilla extract
1 tsp chocolate extract (optional - you can substitute another of vanilla or some rum)

2 cups unbleached all-purpose flour
3 Tbsp sugar
2 1/2 Tbsp best-quality cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

In a large bowl, whisk together milk, sour cream and espresso powder until smooth and slightly frothy. Whisk in butter, eggs and extracts and beat until well combined.

Place a large mesh strainer/sifter over the mixing bowl. To this add all of the dry ingredients. Sift the dry ingredients into the wet ingredients. Mix these together with a whisk for about 6 stirs, then switch to a rubber spatula, stirring only until there are no more large lumps of flour. The batter will still be slightly lumpy.

Let the batter sit as you preheat a griddle or nonstick pan with a little butter in it. I like to start a griddle off on medium-high heat, gradually reducing the heat to medium for the first batch and down to medium-low once that gets too hot.

Ladle about 1/4 cup of batter for each pancake onto the preheated griddle. Cook until the top is a mosaic of bubbles and the underside is golden brown, then flip and cook another couple of minutes. Serve immediately or keep warm on a rack set into a sheet pan in a very low oven (the lowest yours will go).

To serve, layer with marscapone cream and dust with confectioners sugar, cocoa powder or chocolate shavings.

Blueberry Pie

2010-02-21T19:14:00.003-05:00

I guess you could say I grew up in a UPick family. Not just as in UPick up your room - U do your own laundry - UPick up your brother, but also my favorite - UPick your own peas, grape leaves, apples and berries. We spent many a balmy afternoon bent over in various fields and leaning into bushes, trying to avoid the brambles and find the best of what the birds had missed. One of the most memorable of these events took place within 1/2 mile of home - in a generous neighbor's backyard on July 24, 1989. We'd ambled over to pick some blueberries, when all of a sudden my mother told me (a scrappy 6 year old tomboy) that she was going to have a baby. At first I thought she was insulting my intelligence "Yeah mom - that's pretty obvious!" and then she said, no, she meant soon, like today. I don't recall what happened to those berries on the day I became I big sister, but I'm sure if they'd made it home they might've made a darn good pie. Kind of like this one - which is just the thing when there's 4 feet of snow outside and you're trying to pretend it's July!

Lime-Scented Blueberry Pie

Lime Scented Pie Crust
2 cups all purpose flour
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
1/2 tsp salt
1 1/2 tsp sugar
zest of one lime
chilled juice of the lime and additional ice water as needed (3-6 Tbsp total)

Combine flour, butter cubes, zest, salt and sugar in a medium bowl. Use a fork, pastry blender or your fingers to work the butter into the flour until the mixture resembles course meal. The butter bits should be slightly even in size but generally pea sized. Add lime juice and knead slightly to see if it comes together into a dough. If its still crumbles, slowly add ice water until it starts to stick together into a ball when you squeeze it in your fist. Form the dough into 2 portions - 2/3 of it into a round disc and the other 1/3 into a rectangle. Plastic wrap each and refrigerate for one hour or overnight.

Preheat oven to 425 F. On a floured surface, roll out the round disc of dough to a thickness of 1/8 to 1/4 inch. Grease a pie pan (10 inch diameter), then transfer the dough to the pan. There should be a lip of dough peeking out about 1/2 inch past the edge of the pan.

Roll the remaining dough out into a large rectangle, about the width of the pie pan and the same thickness as the bottom crust. Cut this into 1-inch wide strips with a rotary blade such as a pizza cutter.

Blueberry Filling
8 cups of blueberries (a little less might work - but at least 6 cups)
1/2 cup sugar
zest and juice of one lime
1/4 cup cornstarch

Toss together ingredients in a large bowl, then pour them into the prepared pie crust. Use the strips of pie dough to weave a lattice pattern over the top. Simply Recipes has a great tutorial.

Bake on the lower rack of the oven for 20 minutes, then reduce the heat to 375 and bake for another 30-40 minutes or until the crust is golden brown and the filling is bubbling slightly.

Let cool for 20-30 minutes before serving. Serve slightly warm with almond scented whipped cream (add some almond extract when you whip it).

English Toffee Bliss

2010-02-10T15:59:00.006-05:00

The snow just keeps coming down! Another 20 inches in the last 24 hours - and its not done yet. Maryland usually doesn't have February vacation - but we sure got it this year! We're off until Tuesday - and as you've heard before that means one thing to me - baking. But this time around I just wasn't feeling the usual cookies - instead I wanted something just as sweet and rich and buttery - but with more crunch. English toffee fits the bill and it's the easiest candy you'll ever make. It's probably my favorite as well. Almond extract ups the nutty flavor and espresso powder brings out the chocolateyness. Enjoy!

English Butter Toffee

21 Tbsp unsalted butter
1 1/2 cups sugar
1 tsp sea salt
2 Tbsp water
1 Tbsp almond extract
1 tsp vanilla extract

1 cup semisweet chocolate chips (use the good stuff like ghirardelli)
1 tsp instant espresso powder
1 cup almonds, chopped and toasted

Prepare a sheet pan by buttering it or lining it with a Silpat or other silicone liner.

In a large heavy bottomed saucepan, bring the butter, sugar, salt, water and extracts to a boil over medium high heat, stirring constantly with a wooden spoon. (This takes about 10 minutes). Turn the heat down to medium, stop stirring and let cook until the temperature of the mixture is between 300-310 F on a candy thermometer (hard crack stage).

Remove from the heat and pour out onto the prepared sheet pan. Wait until bubbles and toffee seems to smooth out, then spread chocolate over the toffee slab and sprinkle with espresso powder. Wait about a minute for the chocolate to melt over the hot toffee, then use a spatula to spread it evenly over the toffee. Sprinkle with nuts and press down lightly.

Cool to room temperature then transfer to the fridge for 20 minutes so the chocolate hardens. Once cool, break into pieces and store in an air-tight container at room temperature.

A few notes:
Get a candy/deep fry thermometer! It's almost impossible to make candy or fry things without one.
The liquid butter/sugar mixture is molten and should be treated like lava - use extreme care!
Make sure the sheet pan is on a heat proof surface when you pour on the toffee.
Be careful when pressing down on the nuts - don't press down enough that you'd accidentally touch the toffee and burn yourself.
Immediately fill the pot with water and let it soak after you pour out the toffee or you'll be scrubbing off a candy coating.
Give away about 1/2 this recipe immediately or be prepared to eat the whole batch - it's addictive!

Beware of those who want to steal your toffee - apparently humans aren't the only ones who love this stuff!

Palak Paneer

2010-02-09T15:32:00.002-05:00

If I had to name one favorite Indian dish it would be palak paneer - a none too pretty but unbelievably tasty spinach puree with fresh farmers cheese (paneer) that's lovingly spiced and served over a bed of rice or with a stack of naan. Saag paneer is similar, but can contain other greens beyond spinach. I got to thinking that it couldn't be too hard to make - and as it turns out, it's dead simple and comes out even better than the restaurant variety.

Although paneer is not hard to make, I happened to have some "bread cheese" already on hand. This is a popular cheese to grill up for an appetizer, as it holds its shape when cooked, becoming soft and gooey but not stringey. I thought at first that the texture would be very different, but it was just a little firmer than paneer and tasted very similar, so it's an easy shortcut if you don't have time to make your own paneer.

Palak Paneer

1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp tumeric
1 tsp garam masala
1/2 tsp paprika
1/2 tsp freshly cracked black pepper

1 Tbsp butter
1/2 large sweet onion, chopped
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium jalapeño, seeded & minced
3 Tbsp tomato paste
2/3 cup water
11 oz spinach, washed and dried

1/3 cup "bread cheese", cut into 1/2 inch cubes
3 Tbsp fresh cilantro, chopped

cooked rice or naan for serving

Combine spices in a large, deep sided dry saucepan over medium high heat. Toast until spices are fragrant.

Add butter and onion and saute until onion is soft. Add garlic, ginger, jalapeño and tomato paste and cook for 2 minutes. Add water and stir in spinach, reducing the heat to medium low. Put a lid on the pot so the spinach will steam and wilt, stirring occasionally.

Once spinach has wilted, transfer to a blender or use a stick blender to puree the mixture. Return to the pan, add cheese and cook until the cheese warms and softens. Add cilantro and cook 1 minute.

Serve over rice or alongside naan.

Looking Forward to Leftovers...Part 2

2010-02-07T17:32:00.002-05:00

OK - this is really pathetic - how is it that I took these pictures on October 25, Wrote this Nov 8th and am only now publishing it??! Well - at least this is great for leftovers year round. Whenever I make mashed potatoes, this is really the reason - I want to use the leftovers! P.S. - here's why I have time to post this (finally):

Every thanksgiving we make what my brother-in-law lovingly refers to as "heart-attack mashed potatoes." Since this holiday comes but once a year, these yukon golds are loaded up with roasted garlic, butter, cream, cheddar cheese, bacon, and scallions. Eat them too often and expect to see scary cholesterol levels at your next doctors visit. But boy are they good, and once a year fits most people's definitions of moderation.

I often find myself with leftover mashed potatoes, usually even more leftovers when it is not the holiday season. Since we are much bigger fans of the mashed potato the first time around, I love this recipe to use up the extras. Any flavors you have in your potatoes will work here, and this bread is just to die for.

Roasted Garlic Potato Rosemary Bread

Starter
2 1/2 cups unbleached bread flour
1/2 teaspoon rapid rise yeast
3/4 - 1 cup of room temp water

"Finishers"
1 head of garlic
olive oil

3 1/4 cups unbleached bread flour
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tsp garlic powder
1 1/4 tsp rapid rise yeast
1 cup leftover mashed potatoes
1 Tbsp of roasted garlic olive oil from the previous step
3 Tbsp chopped fresh rosemary
3/4 cup - 1 cup room temp water

To make the starter: Combine ingredients in a large bowl and mix until combined. Start with 3/4 cup of water and add water if needed to form a slightly tacky dough. Knead in a stand mixer on medium-low speed for 4 minutes or by hand for 8 minutes. Put aside into a well oiled bowl, cover and keep on the counter for 24-48 hours.

To finish the bread:
Preheat an oven (or a toaster oven) to 300 degrees. Slice the top off a head of garlic, so that the cloves are just exposed. Drizzle with olive oil and place face down in a pyrex or ceramic baking dish. Drizzle the outside with olive oil. Roast until golden and fragrant, about an hour. Let cool, then squeeze out cloves and dispose of "garlic paper."

In the bowl of a stand mixer, stir together remaining bread flour, salt, pepper, yeast and garlic powder. Cut the starter into ten pieces and add them all separately, alternating with the mashed potatoes, oil, rosemary and 3/4 cups water. Mix on low speed for a minute (with the bread hook attachment). Add more water as needed until the dough comes together into a ball. Knead about 6 minutes on medium speed. At this point you should be able to take a small bit of dough and stretch it thin enough to see light through it without it ripping.

Flatten the dough into a large rectangle and spread garlic cloves over it. Gather it back into a ball, dust it with flour and knead for a minute by hand. Transfer to an oiled bowl, cover with plastic wrap and let rise 2 hours or until doubled in size.

Divide the dough into 2 equal pieces and shape into 2 round loaves. Let rise on parchment paper or silpat for an additional 1 to 2 hours.

Preheat the oven to 400 F. Brush the loaves with olive oil and transfer them (still on the parchment/silpat) to a sheet pan. Bake for 20 minutes, then rotate the pan and bake for another 15-25 minutes or until golden brown and a thermometer inserted in the middle reads at least 195 F. Cool for at least 30 minutes before serving.

Looking Forward to Leftovers...Part I

2009-11-21T14:26:00.005-05:00

With all of the work that goes into making every Thanksgiving perfect, you deserve to be reaping the benefits for the following week. Yet all too often, leftovers just turn into turkey sandwiches and other monotonous duplicate meals, and after a few days you're sick and tired of reheat and reeat the same old thing, and you're ordering pizza while the leftovers languish and spoil in the back of the fridge. In the spirit of frugalness, in a waste not want not economy, we need to bring these leftovers to an unexpected place, where they will be transformed from the lovely but boring feast day foods into unrecognizable reincarnations. I hope that this series, which I will post throughout the week, will inspire you to think outside the leftover box, and enjoy your post-Thanksgiving time care free.

These waffles make use of leftover sweet potatoes or squash (both work well). If your leftover sweet potatoes aren't already mashed, just puree them first in a blender or food processor. Don't bother picking out nuts or marshmallows or whatever you like to put in, just puree it all together. Spices, even odd ones, taste great in this recipe so no worries about that either.

Since I have a full house (literally - no walking room) of guests from afar for most Thanksgivings, breakfast the day after is just as important to plan for as the big meal itself. It's a final send off for my guests and it needs to be filling enough that they can get through the 6-8 hour drive with minimal stops, but not so heavy that they want to fall asleep at the wheel. These waffles, drizzled with dark amber maple syrup and served with a pumpkin spice latte, fit the bill perfectly.

Apple, Pecan & Sweet Potato Waffles

3 large eggs
3/4 cup milk
1/4 cup melted butter
1 cup leftover mashed or pureed sweet potatoes or squash
1 tsp vanilla or pecan extract
3 Tbsp sugar (I like brown or maple sugar for these)
2 cups whole wheat pastry flour
1 1/2 tsp backing powder
1/2 tsp salt
1/2 cup toasted pecan pieces
1 small apple, peeled, cored and diced into small chunks

Preheat a waffle iron.

In a large bowl, beat together eggs, milk, melted butter, sweet potatoes and extract until well blended. Sift in flour, sugar, salt and baking powder. Stir until mostly mixed. Add pecans and apples and stir until well combined. Add more milk if the batter looks too thick (should be a normal consistency for waffles, a little thicker than pancake batter).

Prepare waffles according to the directions that came with your waffle iron. Serve with maple syrup and either hot cider or pumpkin spice lattes.

A Not-So-Pumpkin Pie

2009-10-25T13:00:00.009-04:00

In the search for Thanksgiving desserts, you're looking for something seasonal, traditional enough to put people in their comfort zone, but different enough to avoid being boring. In this quest, I also wanted to get rid of the glut of butternut squash that was building up from the CSA. Enter a pie, reminiscent of the classic pumpkin, but spicier, silkier, and I think tastier.

I prefer not to roast the halved squash, but cut it into chunks, which caramelize better, lending more depth of flavor to the dish. For a truly amazing, flaky and flavorful crust that doesn't get soggy, use this all butter version, made with no more equipment then a bowl, your fingers and a rolling pin. Although I've always made food processor or pastry cutter crusts, I've recently been converted back to the handmade version, which is infinitely more consistently great.

Gingered Butternut Squash Pie

1 9-inch blind baked pie shell, see preparation below

1 large or 2 small butternut squash, peeled, seeded and cut into large to medium sized chunks (enough for 1 1/2 cups puree)
1 cup tightly packed dark brown sugar
3 large eggs
3/4 cup low-fat evaporated milk
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly ground nutmeg
1/2 tsp allspice
1/4 tsp cayenne pepper
1/4 tsp salt
2 Tbsp all purpose flour
1 Tbsp melted butter
1 tsp vanilla

Preheat the oven to 400 F, with the oven rack in the middle. Oil a jelly roll pan and scatter squash pieces across it. Roast until soft and just slightly caramelized. Reduce oven temp to 350 and move rack to the bottom third of oven. Transfer squash to a food processor and puree until smooth. Add all other ingredients and puree for at least 3 minutes, until silky smooth. Pour into prepared pie shell. Bake for 50-60 minutes (check after 30 min to see if you'll need to shield the pie crust with some aluminum foil). The pie is done when you can insert a toothpick in the middle and it comes out clean. Transfer to a cooling rack and cool completely before serving (this step is really important because it doesn't fully set until cool). Serve with whipped cream.

Tender, Flaky All Butter Pie Crust

6 oz all-purpose flour (about 1 1/3 cups but you really ought to weigh it)
1 tsp sugar
1/3 tsp salt
8 Tbsp cold unsalted butter, cut into 1/2 inch cubes
3 to 4 Tbsp ice water

Combine flour, sugar, salt and butter in a large bowl. Toss, then rub the butter bits with your fingertips, slowly smearing the butter into the flour. You want to form small flaky chunks in the mixture. Once all of the butter has been incorporated this way, Sprinkle ice water over the dough and use your hands to push and mix it together, adding more water if necessary, until the dough just sticks together when you press it into a ball. Gather all of the dough into a disk, plastic wrap it and stash it in the fridge for at least an hour or overnight.

Let the dough soften slightly before rolling by sitting out at room temp for 5-20 minutes (5 if it's been chilling for an hour, 20 if it's been a day or so). You want the dough to be cold and firm but still fairly easy to roll. On a floured countertop, roll the dough out into a 10 or 11 inch round (about 1/8 to 1/4 inch thick. Transfer to a pie plate and crimp the edges (for the wheat inspired crimp seen here, use kitchen shears to snip the folded over edges of the crust in abut 1/2 inch at a 45 degree angle every 1/2 inch or so around the entire edge. Then fold alternating sections in and out to resemble the grain). Prick bottom and sides with a fork and chill for one hour.

Preheat the oven to 425 F while you allow the crust to warm up a bit from the fridge (not too long - should be moderately cold still). Line the crust with aluminum foil and weight it with dried beans. Bake for 15 min in the middle of the oven, then reduce heat to 375, remove the foil and beans and let bake for 5-7 minutes more. Cool on a rack while you make the filling.

Fry So Good...

2009-09-28T17:59:00.006-04:00

Baby eggplants are something that always intrigue me - shiny and cute, I fall for it every time. And then I get them home and I don't have a clue what to do with them. Unfortunately, more than one pint of these mini-aubergines has wasted away in my produce drawer. So when I got a bag in my CSA I was determined not to let them go to waste. After racking my brain, an application finally dawned on me that wouldn't result in small mushy veggies (it's the texture I can't do). A quick peel and a dip in the deep fryer turns these babies into crispy, salty, melting hot fries that I think top the potato variety. These work equally well with a large eggplant cut into matchsticks

Eggplant Fries

20 baby eggplants
1 cup flour
1 1/2 cup water
Vegetable oil for frying

Peel and halve or quarter the baby eggplant. Whisk together flour and water to make a light batter. Toss with eggplant. Preheat oil to 375 degrees F in a deep, heavy bottomed saucepan (oil should come about 1/2 way up the sides). Carefully add a small batch of eggplant to the pot. Fry until golden brown. Remove to paper towels and salt liberally. Repeat in small batches until done. Eat while hot (although they do reheat well on a baking sheet in a toaster oven).

Apples & Spice & Everything Nice

2009-09-22T20:44:00.005-04:00

I don't need to tell you again how much I love fall, how I smile more in cooler air, how cider sets my heart a flutter, the smell of wood burning stoves gets me out of bed on the most difficult mornings, how the colors in the treetops continue to inspire and drive me. Surely I've said enough about this while extolling the virtues of butternut squash salads and tarts, warm spiced nuts, melt in your mouth pot roast, and gooey pear laden pumpkin spice sticky rolls.

And as if you haven't gotten enough apples with apple crisp and cider donuts, I'm back to overdose you and every friend I can gather on my favorite fruit. This time it comes in the form of a lovely carrot cakesque layer cake, complete with cream cheese frosting. While this is no friend to the calorie counter, it will be a welcome guest at any fall birthday or dinner party, and it's currently auditioning for a role in my annual Thanksgiving line up.

Apple Spice Cake

2 medium Gala, Fugi, Braeburn or other sweet firm apple, peeled and cut into 1/3 inch cubes
2 Tbsp cognac (you can substitute bourbon or caldavos)

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 cup dark brown sugar
3 jumbo eggs
1 tsp vanilla extract
1 tsp pecan extract (if you can't find it use almond or more vanilla)
3 cups all purpose flour
1 1/2 cups unsweetened applesauce
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp freshly ground green cardamom (one of those ingredients that you can leave out, but it will be missing some depth)
2 cups toasted pecan halves, divided

8 oz cream cheese at room temp
1 stick unsalted butter at room temp
1 tsp vanilla extract
1 tsp pecan extract
pinch of salt
3 cups powdered sugar

After dicing the apple, allow it to macerate in the cognac for about an hour (the addition of macerated dried apple is also great in this).

Preheat oven to 350 degrees F. Butter and flour two 9 inch cake pans. In the bowl of an electric mixer, beat the butter until soft then cream in the sugars. Beat in each egg, one at a time, followed by the extracts. Sift in 1 cup flour and mix, then add 3/4 cup applesauce, mixing again, followed by another cup flour and remaining applesauce. Finish by sifting in the remaining flour with baking powder and soda and spices. Mix until just blended. Crumble in 1 1/2 cups toasted pecans and add macerated apples, then stir to combine. Divide evenly between 2 cake pans and bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

To make the frosting, blend cream cheese and butter until creamy and soft. Add extracts and salt, mix thoroughly. Sift powdered sugar into cream cheese mixture and beat until well combined. Apply liberally between and around cake layers. Top with remaining 1/2 cup pecans.

You Got Canned (sort of): Episode 2 - Molly, you're a genius!

2009-08-24T15:15:00.005-04:00

If you've managed to grab a copy of Molly Wizenberg's (the face of Orangette) new book "A Homemade Life" or you've been paying attention to anything on Tastespotting lately, then you've probably seen this recipe already. But it is too good to pass up. Who would've known that a grape would taste so interesting pickled? Well...um.. apparently Molly would. You've got to be the next to try this recipe - easy pickles in your fridge - no canning skills necessary (Although it's certainly possible to can these if you so desire).

Of course I have to modify everything - so I subbed some grape juice for some of the vinegar - it was a bit strong for my taste and changed the spices up a little.

Pickled Grapes

1 lb. seedless concord grapes
3/4 cup white wine vinegar
1/4 cup grape juice
1 cup granulated sugar
2 tsp pickling spice
1/2 tsp black peppercorns
1 cinnamon stick
1 star anise pod
1/4 tsp salt

Clean the grapes, then cut the stem end off just a bit, removing the "belly button" to expose some of the flesh to the pickling liquid. Stuff the grapes into a quart sized jar. Heat the remaining ingredients in a saucepan, bringing the mixture to a boil.

Pour the hot mixture down over the grapes. Refrigerate for at least two days - they should keep for at least a few weeks.

Getting Baked...Twice!

2009-08-23T14:47:00.003-04:00

I've had a glut of scallions and potatoes from the CSA lately. Although normally I would turn to Loaded Potato Soup, it's been approaching 100 degrees in Baltimore and soup is just not an option. So I turned instead to Twice Baked Potatoes - admittedly the oven does get some use, but it's not nearly as bad as standing over a simmering pot. This is classic American - like overstuffed potato skins - a guilty pleasure. They're just so good!

Twice Baked Stuffed Potatoes

4 large or 7 medium russet potatoes, scrubbed clean
olive oil

1 Tbsp butter
2/3 cup light sour cream
8 oz. shredded 2% sharp cheddar cheese
3 large scallions, sliced thin
6 slices hickory smoked bacon, cooked until crisp
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 tsp ancho chile powder

Preheat oven to 400 degrees. Rub potatoes with olive oil and put on a baking sheet. Roast until cooked through, about an hour.

Using an oven mitt to hold the potato, slice down the middle and scoop the insides into a bowl, leaving a 1/4 inch of potato around the skins. Set aside skins and mash butter and sour cream into potato. Stir in 2/3 of the cheese, all of the scallions, bacon and seasonings. Refill the skins with the potato mixture, pressing it into the skins. Press remaining cheese on top. Bake for another 15-20 minutes at 350 degrees.

You Got Canned: Episode 1 - Everything's Better Pickled

2009-08-22T13:46:00.006-04:00

I have a confession to make. I am a canning addict and I've been on a binge. I've tried to blame it on my CSA - they just keep giving me all of this amazing produce - too much amazing produce, and there's no way the two of us could stuff it all in our stomach but I just can't let it go to waste. But to be fair, if I didn't have the fabulous organic pick-up every week I would still be canning up a storm. It's something about the gorgeous jewel boxes of produce stands this time of year, the seductive smooth skins of tomatoes, berries, corn, beets, peaches, peppers, melons, squash, etc, etc in every color of the rainbow. It's too good to last, but it makes you want to preserve its beauty forever.

Plus there's the whole vinegary pickley fantasticness that we've all been in love with since we were kids that stopped dead in our tracks at the site of the big pickle barrel in the country store. Really - what doesn't taste better pickled?

So you'll be hearing a lot about my canning problem in the next few weeks. I've already attacked bread and butter zucchini pickles, peach raspberry jam, slow roasted tomatoes, pickled grapes, and black raspberry lime preserves. Coming up next will be homemade jarred roasted yellow peppers and a corn and tomatillo relish. Who knows where I'll go from there (although the upcoming school year may slow me down a bit).

But now, for my first pickling foray, my favorite pickled classic, the sweet yet sour ruby slices of the humble beet.

Citrusy Pickled Beets-makes 2 pints

6-8 medium to large beets
2/3 cup water
2/3 cup orange muscat vinegar (of course you can substitute white vinegar)
1/2 cup sugar
zest and juice of a lemon
2 sprigs thyme

Prepare a boiling water canner and sterilize 2 pint jars (I do this in the dishwasher on a sterilize cycle). Cover lids with water in a saucepan and bring to a simmer - do not boil!

Scrub beets and put in a pot, covered with water. Boil until almost fork tender. Rinse in cold water until cooled, slipping off the skins. Slice 1/4 inch thick.

Combine remaining ingredients in a saucepan and bring to a boil for 2-3 minutes. Add the beet slices and boil for 10 minutes.

Ladle into sterilized jars and run a small spatula down the insides of the jars to clear any air bubbles. Leave 1/2 inch of head space. Clean the rims and top with lids - process for 25 minutes in a boiling water bath. Remove from the canner and let cool on a kitchen towel overnight. Store for up to a year and enjoy!

Dinner's Going Green

2009-08-13T12:51:00.004-04:00

"Green" - it's no longer just a color, it's a catchphrase for easy environmental fixes. One thing is for sure, we've abused our planet for a long time, selfishly exploiting its resources, and now it's fighting back. We're entering a period of consequences, and unfortunately we are not yet rising to the challenge in a way that will ensure our future. Green has become the word of the moment, but only for baby steps. As much as every little bit counts, baby steps will not take us the miles we need to go before time runs out.

Hot, Flat and Crowded is a fantastic book about the challenges we are facing and the best ways to rise up and seize the American entrepreneurial spirit to reduce the effects of our dependence on fossil fuels. I highly recommend it to everyone, since this is an issue we will all have to face. I hope President Obama has read it as well. If America leads the world towards higher efficiency standards and cleaner fuels, the world will follow, and probably respect us a little more as well.

As for steps we all can take without the government's help, green baby steps are still better than a lack of forward motion. Energy star appliances, SMALL hybrid cars, reusable grocery bags and compact florescent bulbs are tremendously helpful in cutting CO2 admissions when everyone starts to use them. Reducing electricity use, by using power strips that cut power to appliances and chargers when not in use and driving less are a huge help. We have only used the air conditioner in our house a handful of days this summer. A little sweat has paid off with more money in our pockets.

CSAs are a great way for foodies to be a little more green. Community supported agriculture means food travels only a few miles from farm to table, drastically reducing its carbon footprint. Plus local small farms stay solvent, not caving to sell their valuable land to developers of McMansion complexes. And we get the freshest produce possible, so everyone wins. One Straw Farm gives me so much organic produce that I've only had to go grocery shopping once since school let out. Which has meant way less miles on my car and way more money in my pocket.

So here's a green meal with a green sauce that will rock your taste buds and get you going on a greener path to change.

Grilled Stuffed Patty Pan Squash and Fish with Salsa Verde

Grilled Salsa Verde
4-5 tomatillos, husked and washed then halved
2 tomatoes, washed and halved
1 small red onion, halved
1 jalapeno
2 Tbsp lime juice
1/4 cup chopped cilantro

Preheat a grill to high heat. Brush the tomatillos, tomatoes, onion and jalapenos with vegetable oil. Grill them all over high heat until tomatillos and tomatoes are carmelized and onion and jalapeno are charred. Chop up the tomatillos, tomatoes and onion. Seed and stem the jalapeno and mince. Toss them all with lime juice and cilantro. Let sit for 15 minutes for flavors to meld. (Leave the grill on low for the squash.

Stuffed Squash
2 cups chicken stock
1 Tbsp lime juice
1 Tbsp butter
3/4 cup white rice
1 Tbsp chile powder
1 tsp cumin
1 Tbsp chopped cilantro
1/2 cup shredded mexican cheese

6 medium patty pan squash

Bring chicken stock, lime juice and butter to a boil in a medium saucepan. Add rice and spices and reduce to low. Cover and cook until rice has absorbed the water, and is al dente, about 20 minutes. Toss in about a third of the salsa verde and the rest of the cilantro along with the cheese.

While you're waiting for the rice to cook, slice the tops off of the patty pans and hollow out the insides with a spoon. Brush the squash with olive oil and put top side down on the covered grill to cook and char a bit. After the tops are charred, stuff with rice and put back on the grill, but right side up this time. Cook until tender and evenly charred.

Finishing it off...
2 (1/3 lb.) filets of firm white fish, such as halibut or cod

Brush the fish with vegetable oil and season well with salt and pepper. Grill over high heat until just cooked - about 2 minutes per side for thick filets. Serve over remaining rice with squash on the side and salsa on top.

Ducking Out

2009-08-13T00:47:00.008-04:00

Duck was a common thread throughout my childhood. It was the go-to dish in my father's restaurant repertoire, whether it was orangey Siam duck at our favorite Asian restaurant (the miniscule thai, vietnamese, cambodian hybrid Gourmet House in Providence), the rich duck leg with port sauce at Chardonnays (my favorite restaurant of all time), in tiny drumstick form at that abhorrently expensive fancy-pants terrace in Nova Scotia or any other fine establishment where it popped up on the menu. I guess some kids must think of duck as something you feed at the park and chase around, but I knew better. That was one tasty bird! So while my friends did (and often still do) squirm and squeal at the thought, I relish my duck to myself. Unfortunately I've still managed to convert some along the way, which just means less duck for me.

My husband is a prime example of this. He'd never even considered trying duck until I convinced him to take a bite of the aforementioned Siam version. Now he orders it as often as my father did. I cooked my first duck at home for my first dinner party, and it became one of my first recipes on this site. It was nerve-racking and time-consuming and I've since learned to be smarter about cooking for a crowd, but it was delicious. It didn't deter me from trying again, and subsequent projects have led to successes that include the rich duck broth that graced my soup dumplings.

When honeymooning at Lone Mountain Ranch (which I HIGHLY recommend in every facet - but especially for the food), duck came up on the menu a couple of times. Our first night we lingered for 3 hours over the best meal of my life so far which of course included a seared duck breast and leg of duck confit with a cherry demi-glace. (Of course they outdid themselves with my new best meal ever on our last night with prosciutto wrapped quail over herbed spätzle - but that's a story for another time). Later meals also included duck confit crepes and a huckleberried version.

So as you can see, duck and I go way back. In all truth, our relationship is better when we just meet for dinner with little foreplay. But I've found a way around it. You get succulent, flavorful duck with crispy skin and tender flesh in relatively little time with almost no work. This is the way to do duck at home - on the grill with a sticky sweet glaze! Give it a try - or on second thought, maybe you shouldn't! More for me that way! :)

Grilled Duck with Gingered Sticky Glaze

Spice Rub
2 Tbsp ground ginger
1 Tbsp garlic powder
1 tsp ground coriander
1 tsp 5 spice powder
1 tsp black pepper
1 1/2 tsp salt
2 Tbsp brown sugar

Combine all ingredients and mix well.

Glaze
1/4 cup orange blossom honey
1/4 cup somewhat bitter marmalade
1/4 cup cream sherry
2 tablespoons grated ginger
1 Tbsp finely minced garlic
an orange - zest removed with a veggie peeler and juice squeezed and reserved
1 cinnamon stick
1 bay leaf

Combine honey, marmalade, orange juice and sherry in a small saucepan over medium heat until they start to melt and blend together. Add ginger, garlic, orange zest, cinnamon stick and bay leaf and bring to a simmer. Reduce until very thick (easily coats a spoon without running off.) Let cool.

And now...the duck itself!
1 4-5 lb. duck
1 orange, quartered
1 sweet onion, peeled and quartered

Preheat the grill (gas or charcoal) to a low indirect heat of about 300 to 325 F. If you are using charcoal, gather the coals to both sides and put a drip pan under the middle to cook the duck over. If you are using gas, use only the outer burners and place a drip pan directly under the grate.

Remove any visible fat or pin feathers from your duck, give it a good rinse and pat dry with a paper towel. Prick the skin all over with a sharp knife, taking care to just go through the skin and not into the meat. Rub the skin and the inside of the cavity with the spice rub. Stuff the cavity with alternating pieces of orange and onion.

Place the duck over the drip pan on the unheated side of the grill. Close the lid and cook for one hour, rotating halfway. Check to make sure the duck is cooking evenly and the drip pan is not overflowing. Cook for another half hour, rotating after 15 minutes or until sin is starting to get crispy. Brush with glaze, rotate and cook for 10 minutes at a time, repeating until the temperature of the thigh meat reaches 155 F. At that point, remove from the heat, cover with foil and let rest for 10 minutes before serving.

Prosciutto = Happiness

2009-08-04T14:44:00.008-04:00

When I was in college at University of Rhode Island my (now) husband (!) and I had our first vacation together. It wasn't just anywhere - we were lucky enough to snag a 10 day trip to the Amalfi Coast of Italy for only about $1300 a person. The cliffs rising from crystal blue waves, towns climbing up their craggy corners and roads racing through narrow crevices redefined our ideas of beauty. And I don't need to tell you how amazing the food was! Italian ideals of simple food cooked with respect from the finest ingredients made every dish unforgettable.

We had always planned to be married in Positano, at a little church on the very top of the cliff, looking out over the water. Unfortunately that was not feasible, since the Euro is now putting the dollar to shame. Not to be outdone, we picked a place just as special to us - the site of our first date - Colt State Park in beautiful Bristol, Rhode Island. We got our ocean views, mild weather and a little taste of Italy (yes, I did about 1/2 the cooking!), but it still leaves us just a little "homesick" for the place where our souls reside. This pizza has helped to bridge the gap - pulling Amalfi flavors into our American existance.

Arugula Prosciutto Pizza

Prepared Pizza Dough
6 oz pesto (try this one or use storebought - but first drain off excess oil and reserve for another use)
1 lb fresh mozzarella, sliced thin
1/4 cup parmesan cheese

2 1/2 cups arugula, rinsed and dried
2 Tbsp good Italian dressing
1 lb prosciutto - sliced paper thin

Preheat the oven to 500 degrees with a 16 inch pizza stone on the middle rack.

Roll out the dough to a thin 16 inch round. Remove the pizza oven from the oven and rest on the stovetop (with burners turned off!). Drape dough over the stone. Let the dough cook on the stone (still on the stovetop) until the bottom is no longer sticky. Flip pizza so the cooked side is up. Spread with pesto and top with slices of mozzarella, sprinkle with parmesan.

Return pizza to oven and bake until cheese is melted and crust is crispy - about 15-20 minutes. In the meantime, toss arugula with dressing.

Remove pizza from oven and top with arugula and little piles of prosciutto. Cut and enjoy!

Stay Tuned...

2009-07-23T15:23:00.002-04:00

Vanilla Basil is on hiatus for wedding/honeymoon festivities. Check back in August!

Hidden Treasures

2009-06-20T21:17:00.005-04:00

I am a big fan of lemon poppyseed muffins. But only if they are really moist and really lemony. These deliver, with a moist crumb, crisp buttery crust and surprise pocket of raspberry goodness. Modified from Baking: from my home to yours with Dorie Greenspan, and baked in a Nordic Ware flowered pan, these are really mini-cakes. They'd make an excellent addition to your next brunch or bake sale.

Lemon Poppyseed Muffins with Raspberry Jam Hidden Treasures

zest and juice of one lemon
3/4 cup low-fat yogurt
2 large eggs
1 tsp vanilla extract
1 tsp lemon extract
1 stick melted butter, cooled
2 cups all purpose flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
6 Tbsp seedless raspberry jam

Preheat the oven to 400 degrees, with the oven rack in the middle. Grease a nonstick mini-cake pan (makes 6) or a muffin pan (makes 12).

Combine zest, juice, yogurt, eggs, extracts and butter in a large mixing bowl. Whisk until well blended. Add flour, sugar, baking powder and soda and salt and stir until dry ingredients are moistened (don't worry about lumps). Stir in poppy seeds until they're well incorporated. Use a disher (aka an ice cream scoop) to fill each cup halfway with batter. Follow with a Tbsp of jam (only 1 1/2 tsp if making 12 muffins), then the other half of the batter (filling each cup about 3/4 of the way).

Bake 18-20 minutes for muffins, 22-26 for mini-cakes, or until tops are golden and a toothpick inserted just to the side of the jam comes out clean. Cool on wire racks and devour.

Put the cream in the coconut...

2009-06-19T16:37:00.006-04:00

Every year on memorial day, my fiancé's family heads out to Indiana for the Indianapolis 500. His father has been attending the race for over 30 years, since they lived in the area. My fiancee has gone to 17 himself, and never missed a year. This year was only my third, which pales in comparison.

The race is an incredible experience (and no - it's NOT NASCAR! so please don't put it down so!), but I would be lying if I said it was the main highlight of the trip. Vying for attention is the long awaited trip out to Mooresville, Indiana, home of Gray Brothers Cafeteria. This place is famous for being a must on any road trip, among the greats in true-to-our-roots American cooking. I have a tendency to load up my tray with fried chicken, prime rib, mac and cheese, bacon braised green beans and all kinds of good eats, but mostly it's all about the pie. They have at least 12 delectable varieties on a daily basis, but my hands-down favorite is the coconut cream pie.

So on our return last year, I was still daydreaming about that single wedge of heaven. Unwilling to pine for Indiana until May 2010, I set out to see if I could make a pie that would come close to their classic. Ssshhh...don't tell anyone but I think it's actually better due to a toasted coconut crust. Plus the coconut oil in the crust doesn't contain nasty trans fats found in shortening based crusts. I am of the school of thought that every dish should taste intensely of its feature ingredient, and this delivers coconut pure and simple. I hope you enjoy it as much as I do!

Über Coconut Cream Pie
This recipe has been modified (with lots more coconut flavor) from a recipe in "Pie" by Ken Haedrich

Toasted Coconut Crust

1 1/2 cups all purpose flour
1/3 cup toasted coconut (be careful - it burns easily!)
1 Tbsp sugar
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter, cubed
1/4 cup cold unrefined coconut oil (Spectrum Naturals makes a good one, in most health food stores and some supermarkets)
1/4 - 1/2 cup ice cold water

Combine flour, toasted coconut, sugar and salt in the bowl of a food processor and whir to mix.
Scatter cubes of butter into the flour mixture. Pulse to cut in. Add solidified coconut oil in 1 tsp chunks just as you did with the butter and pulse until mixture resembles wet sand. Add water, a little bit at a time, pulsing in between, until dough comes together when you squeeze a bit with your fingers. Form into a disk, wrap in plastic and chill for at least an hour, up to 2 days.

Preheat the oven to 400 degrees F. Roll the dough out on a floured surface into a 12-inch diameter round. Transfer it to a greased 9-inch pie plate and sculpt the edge into a uniform "upstanding ridge", basically a ridge that sticks out 1/2 inch past the edge of the plate. Chill in the freezer for 15 minutes.

Cover the crust in aluminum foil. Fill it with cheap small beans (to weigh down the crust so it doesn't shrink). Bake for 15 minutes, then remove the foil & beans and let them cool before discarding (I once made the mistake of dumping the hot beans into the trash. Everything was fine until I went to take the trash out, and then the beans came spilling out from all of the holes they'd melted in the bag!). Dock the crust well with a fork, twisting it slightly each time to make sure the holes stay open. Lower oven temp to 375 and bake for 15 minutes, or until golden brown. Remove from oven and cool completely.

Quadruple Coconut Cream Filling

1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
14 oz. light coconut milk
1/2 cup 1% milk
4 large egg yolks
2 Tbsp unrefined coconut oil
1 tsp vanilla extract
1 tsp coconut extract
1 cup toasted coconut

Whisk the sugar, cornstarch, salt, coconut milk, milk and egg yolks together in a medium heavy-bottomed saucepan. Place over medium heat and cook, whisking constantly, until mixture thickens and comes to a boil (about 7 minutes). Continue to cook about another minute, then remove from heat and whisk in coconut oil, a tsp at a time. Then whisk in extracts and toasted coconut. Pour into the pie shell and start the meringue.

Toasted Coconut Meringue
4 egg whites at room temperature
1/4 tsp cream of tartar
5 Tbsp sugar
pinch of salt
1/2 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup toasted coconut

Combine egg whites and cream of tartar in the bowl of a stand mixer. Beat on high speed until they start to get really foamy. Continue beating while adding sugar, one Tbsp at a time, salt and extracts. Continue to beat until stiff peak stage (when you tip a beater upside down, the whites form a peak that doesn't fall. Fold in coconut. Spread over the top of the pie, being sure to spread it to the edge of the crust, so that it seals to the crust and won't shrink back later.

Toast the meringue under the broiler until just golden. Cool to room temp, then refrigerate at least one hour before slicing. This pie is best eaten the day it's made (as if that is a problem!), but will keep about 2 days before the meringue starts weeping.

CSA Week One: Maryland's First Harvest

2009-06-16T17:43:00.014-04:00

As you may have noticed, I've been suffering with a bout of uninspired cooking, which coupled with busy days has resulted in fewer and fewer posts. To remedy this situation, I've signed up for a CSA to force me to step outside my fall-back meals and try some new things. CSA stands for Community Supported Agriculture, and is a program where consumers buy "shares" of a farm's harvest before the season begins (I paid for mine in full in April), providing funds that help the farmers to plant and maintain their fields, and then pick up their shares as the produce reaches its peak. If you'd like more information on CSAs, or to find local farmers markets, click here.

My CSA comes from One Straw Farm, an organic farm less than 3 miles from my house. Once a week, I make a pickup. Since this was my first one, I wasn't sure what to expect. I was greeted with massive quantities of the freshest produce, sure to improve my vitamin intake!

Keep in mind this is one full share for just one week! This week's share included 1 bunch each of collard greens, curly kale, red chard, yellow chard, arugula, red leaf lettuce, green leaf lettuce, and romaine lettuce. Also included was a bunch of wacky looking garlic scapes (new to me), a small head of cabbage and 2 pints of super sweet Maryland strawberries.

So what to do with all of this bounty? The lettuce of course has been devoted to salads, one of which was a lovely vietnamese concoction topped with noodles and shrimp, inspired by Nim Chow. The chard was blanched and became a star player in a creamy mushroom, sausage and orzo gratin - recipe to come.

I have big plans for the collards and kale, braised with ham hocks to go alongside barbecued chicken and cheddar scallion biscuits. The cabbage will probably end up in cabbage & noodles - a favorite around here.

The strawberries begged to be vibrant strawberry ice cream - this time I modified my previous recipe and used port instead of creme de menthe. It's the best strawberry ice cream you can imagine. (Recipe below)

The biggest conundrum was what to do with those funky, curly garlic scapes. Some of them ended up chopped fine in an omelet. The rest made their way into a pesto with peppery arugula and pistachios. It's great for pasta, as pizza sauce or for a sandwich spread. See the recipe below.

Strawberry Ice Cream with Port

2 eggs
1/2 cup sugar
3/4 cup heavy cream
1/4 cup port
1/2 cup 1% milk
1 vanilla bean, split and seeded
14 oz. freshly picked strawberries, washed and hulled (please, please seek out local ones - don't buy from across the country!)

Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, port, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Remove pod of vanilla bean and reserve for another application. Slowly, whisking constantly, add warm mixture to the egg mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F while whisking. The mixture should thicken significantly- you've made a creme anglaise. Let cool to room temperature.

Combine strawberries and creme anglaise in a blender. Blend until well combined and chill overnight. Freeze according to the manufacturer's directions in an ice cream maker.

Garlic Scape and Arugula Pesto

1 bunch garlic scapes (about 6 large)
1 small bunch of arugula, washed and dried
1/2 cup roasted & shelled pistachios
1/4 cup ricotta cheese
1/2 cup grated parmeggiano reggiano
1/2 cup grated pecorino romano
1/4 cup good extra virgin olive oil
1 Tbsp lemon juice

Buzz garlic scapes and arugula in a food processor until well chopped. Add remaining ingredients and buzz in remaining ingredients until well combined. Store in the refrigerator for up to a week or freeze for up to 6 months before using.

Chew On This

2009-05-09T11:16:00.005-04:00

Normally I'm a crunchy cookie gal. But these are just way too good to pass up. Try them and smile!

Chewy White Chocolate Macadamia Cookies

2 sticks melted unsalted butter
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 Tbsp 1% milk
1 tsp vanilla extract
1 Tbsp almond extract

2 1/4 cup bread flour
1 tsp salt
1 tsp baking soda

1 1/2 cups macadamia nuts, lightly toasted
1 bag white chocolate chips - the best quality you can find - don't use Nestle!

Preheat oven to 375 F.

Cream the melted butter and sugars together. Add the eggs and extracts and beat to mix until well combined.

Sift in dry ingredients, slowly incorporating them into the wet ingredients in small additions. Mix until well combined. Stir in nuts and chips.

Use an ice cream scoop to scoop big mounds of cookie dough onto parchment or silpat lined baking sheets. Press down on each mound to flatten them a bit. Chill 20 minutes. Bake for 15-20 minutes, or until golden. Cool completely on a wire rack.

Tribute to the Bunny

2009-04-12T14:34:00.009-04:00

How in the world did easter get tied up with an Easter bunny who laid eggs? What sort of person thought up this mammal-turned avian and decided it would be a great mascot to leave candy for children and thus commemorate Jesus rising again from the grave?

These questions haunt me every year. This year I decided to do some research. Apparently, the bunny predates christianity as a symbol of fertility and birth in the Spring. Not entirely surprisingly, the same people who gave us the Christmas tree, those zany Germans also were the first to associate a bunny with Easter in the 1500s, and creating the first edible Easter bunnies in pastry in the 1800s.

The eggs came along because they were also a symbol of fertility. The Pennsylvania Dutch seem to be responsible for the notion that the Easter Bunny would lay colored eggs for the children, if they were good little doobies. They brought the tradition to America in the 1700s, and their children would make a nest out of a hat or bonnet for the Easter bunny to fill. Legends suggest that the notion that a hare would lay eggs was in fact a misconception due to the fact that birds called lapwings nested on the ground on what looked like the top of a hare burrow.

So in the end, this is another example of Christian holidays bearing symbols from Pagan times, probably to make people more comfortable converts, since their traditions got carried on. In any case, I think the Bunny deserves a little attention. So here's a great carrot cake for your little bunnies. The crystallized ginger adds a hint of heat to the moist cake, flecked with shreds of carrot, toasted pecans, dried cranberries and apricots. The maple cream cheese frosting lends just the right amount of creamy sweetness.

Golden Carrot Cake

2 cups all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp five spice powder
1 tsp ground cardamom

4 large eggs
1 cup sugar
1 1/4 cup firmly packed light brown sugar
1 cup vegetable oil
1 stick butter, melted (1/2 cup)
1/4 cup pineapple orange juice
1 Tbsp vanilla extract
1 1/2 tsp pecan extract (optional)
zest of one orange

3 Tbsp finely chopped crystallized ginger
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, finely chopped

3 cups finely packed shredded carrots
1 cup toasted and cooled pecans, chopped

Preheat oven to 350 F. Grease and flour two 9 inch cake pans. Sift together all dry ingredients and set aside.

Beat eggs with sugar until well combined. Add the remainder of the wet ingredients and mix well. Add crystallized ginger and dried fruit and stir. Then sift in dry ingredients and mix until just blended - there will be lumps.

Add in carrots and pecans and stir. Turn out evenly into the two prepared pans. Bake on the middle rack until a skewer inserted in the middle comes out clean, about 30-35 minutes. Cool in their pans for 15 minutes, then turn out on a cooling rack. Cool completely before frosting.

Maple Cream Cheese Frosting

16 oz (1 pound) cream cheese, softened
1/2 cup (1 stick) butter, softened
1/4 cup Grade B dark amber maple syrup
2 cups confectioners sugar, sifted

Combine all ingredients in a stand mixer with a whisk attachment and blend until well combined and no longer lumpy. Chill 15 minutes to allow frosting to set a bit. Reserve a little bit for the carrot piping.

Assembly:

Level the two cake layers using a serrated knife and devour the scraps. If desired, split into four layers and spread marmalade between the 2 halves of each cake. Put one layer on a cake stand, then a layer of frosting, follow with another layer of cake and more frosting. Pipe carrots on top of each piece - I used a shell tip for the carrots and a leaf tip for the tops.

In Search of the Egg

2009-04-12T10:21:00.006-04:00

When I was a child Easter was a magical holiday. My father was the master of the Easter Egg Hunt. Now, I'm not talking close your eyes and i'll hide some eggs, then you scuttle around trying to find them before your bratty little brother. I'm talking personalized clues for both of us, made weeks in advance, hidden in candy filled eggs. We had to decipher the clue in order to find the next one, and hours later eventually find the treasure trove in a basket somewhere we never would have looked. The hunt began in an Easter egg suspended by ribbon just above our pillows, so when we woke up it we couldn't miss it.

To this day my dad insists that it was just a ploy to buy him a couple more hours of sleep. And although God knows a man who commuted 2 hours each way every weekday and traveled several times a month needed all the sleep he can get, I know it was a lousy excuse. He loved how happy it made us, how we felt like pirates searching for lost treasure and seeing our beaming faces all day long, straight through church service and on through dinner, even with the dreaded brussel sprouts. I think Easter was the one holiday my father actually enjoyed. His parents divorced over the winter holidays and so his memories are not so pleasant. But on Easter he would arise to our cheers and looting of our baskets and make a plate of deviled eggs and leisurely read the paper before we got dressed up and prepared for the day's festivities.

Now that we've all grown up and gone, I hope he still lingers in the window seat with his morning coffee and his thoughts drift back to days gone by, as mine have this morning. I hope it brings a smile to his face. Here's to you dad, and here's what I would cook for Easter.

BRUNCH

Bacon Cheddar Scallion Quiche
Quiche is the perfect brunch dish. Here's why: 1 - you can make it with almost anything, any leftover meats and veggies you can scrounge up. 2 - It reheats beautifully (not to mention it's also good cold), making it the perfect make ahead dish. This was always a favorite of my dad's, although on easter, it would have been deviled eggs, probably with the hard boiled ones we dyed the day before. The ricotta may sound out of place, but it lends a delightful creaminess to the quiche, especially when left in small chunks. If this one doesn't suit your mood, try Cajun quiche instead.

1 store bought refrigerated pie crust
8 oz shredded sharp 2% cheddar cheese
5 slices bacon, crisp cooked
1/4 cup ham chunks (optional)
5 small scallions, white and green parts sliced thin
1/2 cup fat free ricotta
8 eggs
1/4 cup 1% milk
salt and pepper to taste

Preheat the oven to 375 F, with a rack on the lowest shelf. Roll out pie dough and press into a greased 10 inch tart pan. Spread half the cheddar over the bottom of the crust. Sprinkle on bits of the bacon, ham and scallion. Dollop the ricotta in about a tablespoon at a time. Top with remaining cheddar. Beat the eggs with the milk until well combined, then pour over the fillings. Sprinkle the top with salt and pepper.

Bake on the bottom rack until crust and top is slightly golden and filling is set, about 45 minutes.

DINNER

Root Beer Baked Glazed Ham over Carrots
I can't believe that a glazed ham has not yet graced these pages, since it's one of my standybys, especially for large gatherings. However, upon making it I can see why, it's not very photogenic. It is darn tasty though. Buy a ham that actually looks like it came off of a pig, with the bone in, and not one of those pressed monstrosities. I prefer the shank end, and try to make sure it doesn't have water added if you can. Do not bother with spiral sliced - they dry out easily and it's really not that hard to slice a ham.

1 small bag baby carrots
10-15 pound half ham, bone in
cloves
1 1/2 cups root beer
1 1/2 Tbsp whole grain mustard
1 Tbsp vinegar from a jar of hot pickled peppers (or white vinegar)
1 Tbsp maple syrup
2 Tbsp bitter orange marmelade (British if possible)
1 tsp Worcestershire sauce
1/2 tsp liquid smoke (optional)
1 tsp soy sauce
1 cinnamon stick
1 bay leaf
1 tsp chile powder
1 tsp smoked paprika
1 tsp black pepper

Preheat oven to 325 F.

In a 13 x 9 glass baking dish, line the bottom with a layer of carrots. Trim the ham of any hard rind and place flat side down on top of carrots. Use a clean utility knife open to the second click (you can use a regular knife, but be really careful about the depth of the cut) to cut a diamond pattern into the ham. It should cut through the fat without cutting much of the meat. Stud the corners of the diamonds with cloves. Pour 1 cup of root beer into the dish and bake on the bottom rack for 1 hour and 15 minutes, basting every 15 minutes.

Meanwhile, make the glaze by combining the remaining ingredients in a small saucepan. Bring to a boil and reduce liquids to a thick syrupy consistency over medium heat. Remove cinnamon stick and bay leaf before using.

After the first round of baking, remove the ham from the oven, insert an oven safe thermometer - I like the probe kind that has a digital reader outside of the oven - and brush on the glaze (you won't use it all right away). Return to the oven and bake, brushing with glaze every 15 minutes, until internal temperature reaches 140 degrees F. Remove from oven and let sit 10 minutes before slicing. Serve any leftover glaze on the side for guests to brush on individual slices if they choose.

Serve with the carrots (which take on a fabulous flavor from the pan juices) and corn bake.

Reaching Deep

2009-04-11T09:53:00.009-04:00

I've never bought into the pizza argument. New Yorkers insist that pizza must be thin, with a chewy crust, moderate toppings and just a dab of sweet cooked tomato sauce under the cheese. Those who hail from Chicago insist on loading it up with a deep, rich crust, layers and layers of gooey cheese and sausage, topping it with a raw tomato sauce. In my mind, these are 2 different beasts entirely, and it's silly to disagree on which is the "real" pizza.

However, I must admit, this is my first attempt at deep dish. I've never been to the windy city, so this may be desperately unauthentic. Most of my pizzas have more closely resembled Neapolitan or New York style pizzas. And they're yummy! If you're not convinced, check out my summer veggie lover's with MD sweet corn, my Cobb salad creation, my Ratatouille Pizza and Buffalo Wing Steak Pizza, and an Amalfi coast seafood pizza. I'm actually shocked to see that my classic with pesto, fresh mozzarella and paper thin slices of tomato never made it onto these pages, but I guess that's due to its being camera shy as well as too incredibly delicious to wait for.

This pizza is everything the others are not. And yet, I wouldn't want it any other way. I slice = 1 huge meal, so be forewarned. Dig in to the deepest, ooey gooiest, crunchy and chewiest pizza ever!

Chicago - Style Deep Dish Pizza

Crust:
1 package rapid-rise yeast
1 cup warm water
1/8 cup vegetable oil
1/8 cup olive oil
1/4 cup yellow cornmeal
2 3/4 cups all-purpose flour
2 teaspoons kosher salt
2 tablespoons unsalted butter, slightly softened

Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 1 1/2 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 1 1/4 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.

Place dough in an oiled bowl in a warm place to rise until doubled in size (about an hour).

Pizza Assembly:
1 1/2 large sweet onions, sliced (peppers would be good too, but I didn't have any)
1 1lb. italian sausage (I use hot turkey, but it's up to your preference)
2 Tbsp fresh oregano, chopped
1 Tbsp fresh thyme
1 Tbsp fresh rosemary, chopped fine
1 Tbsp fresh flat leaf parsley, chopped
pinch of hot pepper flakes
salt and pepper to taste
2 cloves garlic, minced
1 1/2 Tbsp dry sherry

8 oz shredded mozzarella cheese
2 14.5 oz cans of diced basil, garlic and oregano canned tomatoes, drained with most of their liquid squeezed out
1/4 cup shredded parmeggiano reggiano

Grease a 9 or 10 inch springform pan or a deep dish pizza pan. Preheat the oven to 425 F and arrange a rack on the lowest shelf in the oven.

Saute the onions in butter or olive oil until softened and slightly caramelized. Remove from the pan and set aside.

Add a little bit more olive oil and then add the sausage, removing it from the casing and breaking it up as it cooks. Add the seasonings and garlic and cook until just browned. Add sherry to deglaze the pan and cook until it's no longer watery.

Punch down the dough, roll it out a bit and press it into the pan, about 1/3 inch thick, cutting off any excess (which makes great garlic knots FYI!). Fill the bottom of the crust with 1/2 of the mozzarella cheese, follow with onions, then sausage mixture, then the other half of the cheese and top with the drained tomatoes. Finish with a sprinkling of parmesan and bake until crust is golden and a skewer inserted comes out warm (about an hour).

Removing from a springform pan is easy and I highly suggest using one. Eat immediately to make the most of the gooey cheesiness.

Return to Emilia-Romagna

2009-03-27T00:01:00.009-04:00

It's been a while since I had the time to post a Daring Baker's challenge, and for some reason I was still struggling with the whole make a vegan dip and cracker thing. However, there was no way I could pass up a lasagna challenge, and I was curious to see how it would measure up to my own ultimate recipe. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. Lasagne is one of my favorite foods and I've traveled through this region of Italy and miss it incredibly. I was so looking forward to the memories I thought this would bring back.

Sadly, it was deeply disappointing. While my recipe may be less authentic, its layers of flavor are richer and more crowd pleasing. L and I agreed that while the meat ragu would have been fabulous on some pappardelle, its complexity was lost when mixed with the spinach of the noodles and the creaminess of the béchamel. Most surprising was how strikingly different it was from my usual version, even though I make my own fresh noodles and a béchamel in mine as well!

So my verdict is, if you want to experience the pleasures of slow cooking demanded by a traditional lasagne, give it a try. But for my time, it was not worth the 6 hours when 1 hour yields a better result!

Lasagne Verdi al Forno

Serves 8 to 10

1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Parmesan Herb Béchamel (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees F. Grease a 3 quart shallow baking dish.

Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about two long overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.

Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve.

Pasta Verde

In my opinion - this was the least tasty part of the lasagna - I recommend using a plain fresh egg noodle recipe, like the one I have here, but cut for lasagna

3 large eggs
6 ounces frozen chopped spinach, defrosted and squeezed dry - btw, the easiest way to do this is to stab the plastic bag all over with a fork, then squeeze so the water goes out the perforations - mess free!
3 1/2 cups all purpose unbleached flour

I used a Kitchen Aid mixer to make the dough, and its pasta attachment to roll it - however, the spinach was not about to mix in, even though it was finely chopped. I had to take it for a whir in the food processor.

Even after that, the dough did not roll out nicely. As soon as it got thin, the small bits of spinach would cause it to develop small holes everywhere, and it looked very lacy. When it cooked up, it was not very tasty and the texture was offputting.

Parmesan Herb Bechamel - my version

4 tablespoons unsalted butter
1 small shallot, minced fine
4 tablespoons all purpose unbleached flour
2 2/3 cups 1 % milk
3 Tbsp dried italian herbs
1/3 cup freshly grated parmaggiano reggiano
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat and quickly saute shallot until softened. Add the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth, then add the herbs. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with cheese, salt, pepper, and a hint of nutmeg.

Ragu alla Contadina

This sauce was incredible on its own and would have been better if its flavors weren't masked by everything else. They called for grinding up the meat - but I left it in small 1/2 inch chunks and it braised to gorgeous melt-in-your-mouth pieces! I thought the slow addition of stock and the milk was odd, but it came out incredibly rich and flavorful because of it. This part I will definitely make again!

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil
2 ounces, finely chopped (a slice about 1/2 inch thick will do nicely)
1 medium onion, minced
1 medium stalk celery, minced
1 large carrot, minced
8 ounces boneless veal shoulder
4 ounces beef skirt steak
2 ounces Prosciutto di Parma
2/3 cup dry red wine - I used Shiraz
2 & 1/2 cups chicken or beef stock (homemade if possible)
2 cups 1 % milk
1 can San Marzano crushed tomatoes
Italian herbs, Salt and freshly ground black pepper to taste

Browning the Ragu Base:
Heat the olive oil in a dutch oven over medium-high heat. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Stir meats into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown.

Reducing and Simmering: Add the wine, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Stir 3/4 cup stock and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another 3/4 cup stock. Stir in the last 1 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir occasionally to check for sticking.

Add the tomatoes and herbs. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Working Ahead?
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Buffalo Blues

2009-03-21T13:39:00.013-04:00

Orzo has to be one of my favorite pasta shapes. Like grains of rice, they can be toasted and turned into creamy sides reminiscent of risotto. Or a quick boil, drain and toss of vinaigrette with some seasonal veggies and you've got yourself a great pasta salad. But the best of all is an uber creamy better-than-mac-and-cheese studded with bits of sausage or meatballs. This version draws its charms from the classic buffalo wing and blue cheese combo. Perfect for a football game or a cozy winter night (and I actually made this around superbowl time).

Buffalo Blue Creamed Orzo with Turkey Meatballs

1 lb. orzo pasta

1 Tbsp butter
1 cup chopped sweet onion
1 cup chopped crimini mushrooms
1/4 cup all purpose flour
1 1/2 cups chicken or turkey broth or stock, preferably low sodium or homemade
1 cup 1% milk
1/4 cup Frank's Red Hot sauce
2/3 cup mild blue cheese crumbles
1 bag triple washed baby spinach (about 5 cups)
1 1/2 cups chopped ripe plum tomato
1/2 recipe turkey meatballs (recipe below)

Bring a large pot of water to a boil and salt heavily. Cook pasta according to package directions, undercooking by one minute so it's still a little chewy and drain.

Meanwhile, melt butter in a large deep saucepan. Saute onions and mushrooms until slightly golden. Add broth and 1/2 cup milk and bring to a low simmer. In a small lidded container, shake together flour and remaining milk until flour is no longer clumping to make a slurry. Add to the sauce along with hot sauce, spinach and blue cheese. Let simmer until thick and cheese has melted. Toss in orzo, tomatoes and meatballs and serve immediately.

Turkey Meatballs

1 lb. ground turkey breast
1/2 cup seasoned breadcrumbs
1/2 cup grated parmeggiano reggiano
3 Tbsp chopped parsley

Mix together with your hands to combine. Form into small meatballs, about an inch in diameter. If freezing, do that now on a sheet pan lined with plastic wrap, then transfer to a plastic bag after frozen solid.

To cook, brown all sides in a pan with olive oil over medium heat.

Apologies...

2009-03-19T17:11:00.007-04:00

I am a bad bad blogger and I repent for my sins...

It's not that I haven't been cooking, I've hosted big dinner parties and simmered slow braises and uncovered the grill on nicer days...

It's not that it hasn't been post worthy, with fabulous roast beef in a port wine dijon reduction, white pizza with sausage, fried eggs and truffle oil, aged gouda mac and cheese, classic fish and chips. With so much good food coming out of my kitchen I have no excuse.

I guess the truth is that blogging was just too daunting for someone inundated with coursework, grading, entertaining, mentoring, wedding planning and renovating.

And I stand by my earlier statement (see last year) that March is evil.

So I'm begging you not to give up on me, not to write me off as dead, at least to the blogging world. I promise I'll be back, and probably posting almost every day again next summer. And for now, to stave off metaphorical hunger, here's the recipe for what L calls "the absolute best chicken soup I've ever tasted". It's light, with a good amount of bright acid, plenty of heat from peppers (feel free to reduce to your taste), the richness of the tender chicken and creamy contrast of fresh avocado.

Mexican Chicken Soup

1 large sweet onion, chopped
4 large cloves garlic, chopped
2 chipotles in adobo, minced
1/2 cup light colored beer
3 quarts chicken stock, preferably homemade
14 oz can of diced tomatoes
1 1/2 Tbsp adobo seasoning
1 Tbsp dried oregano
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp ancho chile powder
1/2 tsp liquid smoke
1 cup basmati rice
13.5 oz. canned low-sodium black beans, rinsed and drained
1/4 cup banana pepper rings and about 1/8 cup of the vinegar they come in
1/4 cup lime juice
2 cups torn leftover roasted chicken (rotisserie chicken is good for this)
2/3 cup frozen corn kernels
3 Tbsp chopped cilantro
2 medium tomatoes, chopped
1 large avocado, chopped

Saute onions in olive oil until soft. Add garlic and chipotles and saute another minute. Deglaze with beer. Add chicken stock, tomatoes, seasonings and rice and bring to a boil. Reduce heat and simmer until rice is cooked. Add black beans, peppers and their juice, chicken, lime juice and corn and bring to a simmer. Turn off the heat and add cilantro, tomatoes and avocado right before serving.

The Big Melt

2009-02-08T15:13:00.006-05:00

It's been a balmy weekend in Bal'more, with the temperature rising from 8 degrees on Friday morning to 68 midday Sunday. As the inches deep ice of two weeks ago melts and sends rivulets of muddy water streaming down to replenish our pond, I entertain dreams that spring is here. I'm sure that in the coming weeks more snow will fall, and once again I'll break out the jackets and boots and once again my thoughts will be occupied with chilis, soups and braises. But right now I'm dreaming of summers off, reading a book in the sun on the deck, napping in hammocks.

My daily attitude towards life is always reflected in my food. Today it was tropical, sun-loving and light. This meal would probably enrage any locovore. But its just what we need to cut through the grey cold of winter.

Sear roasting lends great flavor to the fish, while locking in its moisture so it cooks perfectly. One note - it will smoke. Do this on a day when you can open the windows.

Sear-Roasted Mahi-Mahi with Coconut-Macademia Crust and Tropical Cous Cous

2 tsp coconut oil
8 oz mahi-mahi, skin removed and cut into two 4 oz pieces
2 Tbsp chopped macadamias
2 Tbsp shredded coconut

14.5 oz light coconut milk
1/4 cup orange mango juice
1 Tbsp lime juice
1 Tbsp Tom Yum paste
1 Tbsp sriracha sauce
1 1/2 cups cous-cous (I used tri-color)
1 1/2 cups frozen mixed vegetables
2 large scallions, sliced thin on the bias

1/2 cup chopped fresh pineapple
store-bought mango peach salsa

Preheat the oven to 400 degrees. In an oven-safe skillet, heat oil over high heat, then add fish. Sear until bottom is golden brown, then flip. Sear until that side is golden. Press macadamia nuts onto fish, then press on coconut. Put in the oven to finish cooking. Fish is usually perfectly done when coconut becomes a beautiful deep brown.

Meanwhile, combine coconut milk, juices, tom yum paste and sriracha in a medium saucepan. Bring to a boil, then stir in cous-cous and veggies, then remove from the heat. Let sit for 5 minutes, then stir in scallions and fluff with a fork.

Serve fish on top of cous-cous, with fresh pineapple on top and salsa on the side.

A Dieter's Dilemma

2009-01-31T14:19:00.008-05:00

Like most brides-to-be, the thought of myself in pictures that I'd be looking at for the rest of my life sent a chill up my spine. I want to lose some of those extra pounds, but I've had such a miserable time on diets of old. I always found myself sacrificing home-cooked for prepackaged, if only because then I didn't have to spend tedious hours calculating how many calories I consumed, I could just look at the label. And I was always sabotaged by desperate cravings for my favorite sweets or breakfast foods. It would go something like this.

Saturday 8am.
Woke up. First thought: "I want pancakes!"
Looked up nutritional information on favorite pancake recipe. "Damn" And that's without syrup!
Ate an apple.

Saturday 9am.
"I want pancakes!"
Scoured all of my cookbooks and the internet for a low-calorie pancake recipe. Found nothing. "Damn"
Ate a cup of sugar-free, fat-free (taste free) yogurt.

Saturday 12pm.
"I still want pancakes"
Contemplated working out 2 extra hours to accommodate said pancakes. Decided there was no time for that. "Damn"
Ate a salad. Stuck my tongue out at the salad because it wasn't pancakes.

Saturday 5pm.
"I REALLY want pancakes"
Broke down and made myself fattening, maple syrup drenched pancakes cooked in lots of butter. Felt good while enjoying them. Felt fat and guilty afterwards. "Damn!"

Now, this time I was determined it will be different. I will not sacrifice time in the kitchen. I will not sacrifice my favorite foods. I will eat pancakes dammit! And I will lose weight. So here's my oh-so-yummy, crispy, creamy, sweet and buttery yet diet-friendly pancake recipe. Four - yes FOUR generously-sized hot cakes and 1/2 of the syrupy fruity goodness clocks in at just about 400 calories! That means if you have awesome willpower (which I don't), then you could presumably get by on 2 pancakes and keep your breakfast to 200 calories. But I wouldn't know anything about that, nor do I want to. I'm loading my plate with goodies and still smiling afterwards!

Four Berry Diet-Friendly Pancakes
Makes 8 pancakes and a syrupy berry compote topping

1/2 cup fat free cottage cheese
1/2 cup low-fat buttermilk
1 Tbsp melted butter
1/4 cup liquid egg substitute
1 tsp vanilla
zest of an orange (or lemon would be yummy too)
1/3 cup splenda or equal (or 1/4 cup stevia - which is all natural) - if you use sugar here it will be more calories, but still not bad
2/3 cup Trader Joe's Multigrain Pancake Mix (or any whole-grain mix - or make your own, but don't forget baking powder and soda)
1/4 tsp freshly grated nutmeg
2 egg whites, beaten into soft peaks
butter-flavored nonstick cooking spray

2 Tbsp Trader Joe's reduced sugar raspberry preserves
heaping 1/2 cup blueberries
heaping 1/2 cup blackberries
4 large strawberries, cut into pieces
1 Tbsp splenda, equal or sugar (or 1/2 Tbsp stevia)

In a large mixing bowl, whisk together cheese, buttermilk, egg substitute, vanilla and zest. When it is well combined, stir in dry ingredients, then fold in egg whites.

Spray a pre-heated pan with cooking spray and return to medium heat. Ladle in batter, cooking 3 pancakes at a time. Let cook until lots of bubbles appear at the surface and underside is golden, then flip and let continue to cook until golden on both sides. Repeat with additional batter.

Meanwhile, combine preserves, berries and splenda in a small saucepan. Cook over medium heat, stirring occasionally until berries are slightly softer and a nice syrup has formed.

Serve pancakes hot off the griddle for best texture. They should be light and fluffy, crispy on the outside and slightly creamy inside (from the cheese). Top 4 pancakes with 1/2 of the berries and syrup for a delicious treat of a breakfast that won't break your calorie bank or land you in the gym for hours every day for the rest of the week. Then tell yourself how good you are for making sacrifices. Then laugh.

P.S. You will notice there are only 3 shown in a serving here. That's just due to my inability to resist eating one right off the griddle without accompaniment before I take pictures. Like I said - no willpower!

The Calamari Paradox

2009-01-30T20:52:00.003-05:00

There's nothing more disappointing then ordering calamari in a restaurant and waiting in lip-smacking anticipation as the waiter plops down the platter, only to discover it's been overcooked. It can be like eating strips of truck tires and it's happened to me time and again, in the cheap dives and the high end, white-tablecloth shrouded snobberies. Calamari's tricky. Should you be brave enough to attempt your own golden fried version, check out my recipe here. But I have an even better idea - why not make it fool-proof, add more deep complexity, and celebrate the best briney goodness of the squid.

I've always heard that there are two ways to cook squid, lightning fast or tortoise-slow. I don't think I ever believed that calamari that braised for an hour or more could possibly be edible. So many memories of crisp-fried rubber came back to haunt me. But low and behold, when calamari simmers away, it develops such a silky tenderness, and such rich flavors that I'm not sure I can ever look at a plate of the fried stuff again.

So I challenge you. Make this delicious squid. Serve it over pasta as I have, or with some crusty bread, and then come back and tell me what you think. It will change your world!

Spaghetti with Slow-Cooked Calamari Marinara

2 Tbsp olive oil
3 large cloves garlic, smashed open
14.5 oz fire-roasted diced tomatoes
1 cup white wine
1 lb. calamari, cut into rings (You can use tentacles, but I didn't)
2 Tbsp tomato paste
1 bay leaf
2 Tbsp italian seasoning
1 tsp garlic powder
1 tsp freshly ground coarse black pepper
1 tsp salt
1/2 tsp crushed red pepper flakes

2 Tbsp pesto
1/4 cup grated pecorino romano
2 Tbsp chopped fresh parsley
1/2 lb. spaghetti, cooked to al dente in salted water

In a large saucepan, heat oil over medium heat. Add garlic and cook gently without browning until fragrant. Add tomatoes, wine, calamari, tomato paste and seasonings. Bring to a simmer. Simmer over medium-low heat (uncovered) for about an hour. The calamari should be meltingly tender when it's done and the sauce should have reduced and become thicker.

When the pasta is just about cooked, add the pesto, cheese and parsley to the calamari. Then use a spaghetti hook to transfer the pasta into the pot with the calamari. Finish cooking the pasta in the sauce so that it absorbs some of the flavors.

Serve steaming hot with an extra flourish of chopped parsley.

Enchilada Night!

2009-01-19T17:24:00.016-05:00

There's nothing like a good mexican dish. I'm not talking a greasy, only slightly spiced flour tortilla wrapped monstrosity drowning in too much cheese, but the real, homestyle mexican rich with lean meats, intense flavors, healthy veggies and redolent of cilantro. One of L's favorites has always been my shredded chicken enchiladas. Here's an even healthier, even more flavorful twist.

Smokey Shredded Chicken, Spinach and Black Bean Enchiladas

1 tsp olive oil
1/2 large sweet onion, chopped
2 cloves garlic, minced
2 Tbsp tomato paste
3 - 14.5 oz cans of diced tomatoes, preferably fire roasted
2 minced chipotle chiles in adobo
2 cups chicken broth
2 Tbsp dried oregano
2 Tbsp chile powder
2 Tbsp garlic powder
1 1/2 Tbsp cumin
2 tsp smoked paprika
1 tsp red annatto powder
1 tsp salt
1 tsp freshly cracked black pepper
1 Tbsp Worcestershire sauce
1/2 tsp liquid smoke
3 chicken breasts

15.5 oz can of black beans, rinsed and drained
16 oz bag of frozen chopped spinach, thawed and squeezed dry of all liquid
1/2 cup shredded cheddar cheese
3 Tbsp chopped cilantro
1/4 cup minced onion

16 small corn tortillas
8 oz. 2% shredded mexican cheese (1 bag)

Preheat oven to 400 degrees.

In a large saucepan, heat the oil over medium-high heat. Add onions and saute until soft. Add garlic and tomato paste, let cook until slightly caramelized. Add tomatoes, chipotles, chicken broth and seasonings. Bring to a simmer for 5 minutes. Use a stick blender to puree most of the sauce, leaving a few chunks of tomato and onion. Continue to simmer over low heat, adding the chicken to cook in the sauce.

While the chicken is cooking, combine black beans, spinach, cheese, cilantro and onion in a large bowl and mix well.

When chicken is just cooked through, remove it to a cutting board. Go at it with a couple of forks until it's well shredded. Add to filling mixture along with a couple ladle-fulls of sauce and mix well.

Fill each tortilla as much as possible, wrap it around and place it seam side down in a large baking dish. Repeat for 16 enchiladas. Top with remaining sauce and cheese. Bake for 20 minutes, or until bubbly and golden.

Serve with salsa, sour cream and cilantro.

A Taste of the Sea

2009-01-14T16:07:00.012-05:00

I was hunkered down in front of Anthony Bourdain on Monday night. Although I was exhausted and it was past my bedtime, I just couldn't turn it off. He was meandering around Venice, sampling some of the tastiest tidbits from one of the most seductive places on earth. And then he visited Barono, where he had the most dreamy, magical seafood risotto. It has haunted my dreams and my thoughts ever since. So I just had to make my own (most likely inferior) version of this Venetian classic. It tastes of sea spray and sweet cream, caressed with a hint of garlic and lemon. Although it may not be the real thing, I highly recommend the experience.

Seafood Risotto

Broth:
1 quart really spectacular seafood or fish stock
1 1/2 bottles Irish red beer (I like Sam Adams) - This would also be great with white wine, but reduce the lemon juice
1 bottle clam juice
1 1/2 cups leeks, white parts only, sliced thin
3 large cloves of garlic, crushed
1 Tbsp Italian seasoning
1/2 tsp salt
1 tsp freshly ground black pepper

1 Tbsp butter
1 1/2 cups arborio rice
2 lbs. blue mussels, scrubbed and debearded
2 Tbsp heavy cream
1 Tbsp lemon juice
3 Tbsp flat leaf parsley, chopped

In a large saucepan, combine all broth ingredients and bring to a simmer.

Meanwhile, melt butter in another large saucepan over medium heat and toast rice in melted butter until light golden in color, stirring occasionally.

Add a couple of ladle-fulls of broth at a time, stirring occasionally, and letting the rice absorb each addition before adding more. You'll know when it's been absorbed because you can push the rice back with a spoon and no liquid will fill the place it had been. Continue until rice is almost cooked, but a little al dente. After that last addition, leaving just a bit of broth in the first saucepan, add mussels to the pan and cover. Continue stirring and cooking the risotto while the mussels steam.

Remove the steamed mussels from their shells. Add them to the finished risotto, along with the cream. Stir well, then mix in lemon juice and parsley. Serve immediately, risotto gets gummy when it sits.

Serves 4 as a substantial entree. Each serving is approximately 500 calories.

Light & Hearty...

2009-01-09T14:04:00.009-05:00

Light: \ˈlīt\ adjective. Low in calories or fat, easily digested, not heavy in the stomach

Hearty: \ˈhär-tē\ adjective. abundant, rich or flavorful enough to satisfy the appetite

Is it possible for a meal to be light, yet hearty? Low-calorie, yet filling? Is it possible to please your waistline and your tastebuds? This vegan recipe will prove to you that the two can coexist. Bold African-inspired flavors and naturally filling, fiber-filled ingredients offer up a lunch or dinner that will keep you going, smiling all the way. These "burgers" are not pretending to be meat, and there will be no mistaking them. They have a sweet, spicy nuttiness that's all their own. And the entire meal (1 burger with accompaniments and 1 cup of chickpea salad) has under 500 calories and keeps you full all day!

Sweet Potato & Pecan Burgers with Caramelized Onions and Chickpea Salad

2 1/2 cups sweet potato
1 tsp olive oil
2 1/2 cups red onion
3 large garlic cloves
1 cup rolled oats
1 tsp salt
1 tsp cinnamon chipotle spice mix
1 tsp coarsely ground black pepper
1/2 tsp coriander
1/2 tsp ancho chile powder
1/4 tsp allspice
1 1/2 Tbsp cumin
3 Tbsp chopped fresh cilantro
1/2 cup toasted chopped pecans
3 Tbsp olive oil
6 whole wheat or whole grain bread or buns
2 cups caramelized onions
Barbecue sauce

1 can low-sodium garbanzo beans (chickpeas), drained and rinsed
1/2 large bell pepper, chopped
2 Tbsp minced onion
2 Tbsp chopped fresh parsley
3 Tbsp red wine vinegar
2 tsp seracha (chile garlic sauce)
1 1/2 tsp cumin

Cut sweet potato into 1/2 inch cubes. Add to a small saucepan, cover with water and bring to a boil. Return heat to low and simmer for 10 minutes, or until potatoes are soft. Then strain. Meanwhile, saute onions in 1 tsp olive oil until soft. Add garlic and saute for 2 minutes.

In the bowl of a food processor, combine oats and dry seasonings. Pulse until oats are finely ground. Add sweet potatoes, onions and garlic, and cilantro and pulse until well mixed. Let cool if still warm, then stir in pecans. Form the burgers into 6 patties.

Heat 1 1/2 tsp of olive oil over medium-high heat in a nonstick pan. Sear 3 burgers at a time, until browned - about 4 minutes per side. Serve on whole wheat buns spread with BBQ sauce and topped with Boston lettuce and 1/3 cup carmelized onions.

For Chickpea Salad: Combine all ingredients in a large bowl. Mix well. Enjoy!

Chicken Soup for the Thai Soul

2009-01-04T15:55:00.007-05:00

Although most of the wedding details still need to be worked out, the honeymoon is booked - which we all know is the most important thing! We will be spending what promises to be an amazing week on the edge of Yellowstone National Park in Montana. We have a little cabin by a stream reserved on a nearby all-inclusive ranch, with a week full of horseback riding, hiking, fly fishing, canoeing, whitewater rafting and spa treatments. I absolutely cannot wait! This is the trip I've been wishing for my whole life!

Back here in Baltimore, summer seems ages away. This chicken soup will warm your soul and cut through any stuffy nose. I make some version of this soup every couple of weeks, often for a quick lunch. Sometimes I make it with shrimp instead of chicken, or noodles instead of rice. You can add greens or other veggies, or even some tofu, or substitute vegetable broth as you like. It is quick, simple and incredibly delicious each time.

Thai Coconut Chicken Soup

1 quart chicken stock
2 cups beef stock (you can use all chicken, but I like the depth of flavor this adds)
1 6-inch piece of thick lemongrass, cut into 4 pieces
3 kaffir lime leaves
1 Tbsp fish sauce
1 1/2 Tbsp lime juice
1 Tbsp seracha
1 Tbsp tom yum paste (optional, but strengthens the flavor)
1 Tbsp sugar
1 tsp salt
1 tsp pepper
2/3 cup rice
1 chicken breast, sliced into thin strips
1 13.5 oz can light coconut milk
1 Tbsp pre-made basil pesto, preferably without the oil
1 large Hass avocado , diced
2 large or 4 small scallions, sliced on the bias

Combine stocks, lemongrass, lime leaves, fish sauce, lime juice, seracha, tom yum paste, sugar and seasoning in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Add rice and simmer until rice is cooked to al dente. Add chicken and simmer until it's cooked through and rice is tender. Remove from heat, remove lemongrass and lime leaves. Add coconut milk, pesto, avocado and scallions. Best when served immediately, although the lime juice in the soup does prevent the avocado from browning quickly.

Ringing in the New Year

2009-01-02T16:11:00.009-05:00

2009. A year that promises big things for me. One of which, probably the most important, will be my wedding. After 8 years together, L and I are taking the plunge on a summer Sunday in an outdoor chapel in the bayside park where we spent our first day together and had that first, surreal, cinematic kiss. He knows me well, and the proposal came at my favorite time of year, renewing and emphasizing what is so special about the holiday season, surrounded by family and great food.

So it was hard to choose a dish that was worthy of such an announcement. In the end, it came down to something that represents our lives so well. This is classic us, simple but perfect, unpretentious,a little polish, a little hungarian, heart-warming, clean yet resounding flavor. It's made even better with homemade noodles, brought to you via my mom's christmas gift of KitchenAid pasta rollers and cutters.

This may seem less glamorous than other celebratory foods, caviar with smears of sauce or flashy meticulous layer cakes. But anywhere I've brought this, tucked into microwaveable containers for a hearty lunch, the tantalizing smell causes bystanders to beg for the recipe. I only hope it won't be disappointing in its simplicity and ease of preparation. Making your own noodles is of course optional, but so worth the extra 20 minutes. And I hope you, as everyone else I've shared this with, will return with rave reviews.

Cabbage and Noodles

fresh or homemade egg noodles, cut into fettucine according to manufacturer directions
recipe below

3 Tbsp unsalted butter
1 medium sweet onion, sliced
1 medium head savoy cabbage, shredded with thick parts and core removed
2 Tbsp caraway seeds
1/2 cup white wine vinegar (use the good stuff- here it really matters!)
12 oz ham steak, (precooked) cubed (this is also delicious with sweet turkey or pork italian sausage or brats)
3 Tbsp unsalted butter
salt and pepper to taste

Put the pasta water on to boil.

Meanwhile, melt the first 3 Tbsp of butter in a nonstick pan and saute the onion until softened. Add cabbage, reduce heat to medium-low and cover, stirring occasionally, until cabbage cooks down in volume and softens. About halfway through add vinegar and caraway and stir well. Meanwhile cook and drain pasta. When cabbage is tender, add ham and remaining butter and warm through. Toss with pasta. Adjust seasonings and vinegar to taste and serve hot.

Homemade Egg Noodles - modified from the recipe that ships with KitchenAid attachments

4 large eggs
3 1/2 cups all purpose flour
4 Tbsp water
1 tsp salt

Combine all ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on lowest speed until combined, then increase speed to 2 and knead for 2-3 minutes or until it starts to come together. Knead by hand for 2 minutes, then split into 8 pieces and flatten into 4-5 inch squares.

Roll out dough according to manufacturer directions. I like to roll it to a thickness of setting 5. Cut into fettucine by hand or with an attachment. Try to keep noodles separated because they want to stick together. To cook, place in heavily salted boiling water about 2 minutes. Noodles should float to the top of the pot.

Up on the rooftop...

2008-12-22T12:25:00.000-05:00

To say things have been crazy lately would be an understatement. I'm taking a new class that requires a 10 page paper every week, assigned on Monday and due on Thursday. Oh, and then a group paper on the same subject on Sunday. It's been overwhelming, grading has been piling up and on top of it all, I've been trying to prepare three holiday dinners. It hasn't all been bad, in fact I have some big news to share with you at a later date, but I'm looking forward to a much needed vacation up North. I'm leaving you with a cookie recipe Santa will love...crispy chewy sugar cookies studded with tiny bits of candy cane.

Candy Cane Sugar Cookies

6 oz. original peppermint candy canes

2 sticks unsalted butter, softened
2/3 cup sugar

1 egg
1 egg yolk
1 tsp vanilla extract
1 tsp peppermint extract
1/4 cup half and half

3 cups unbleached all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

finishing sugars
cookie cutters

Pulverize candy canes in a sturdy ziploc bag by pounding them with a meat mallet. When you've done a smashing good job, you should be left with a mixture of powder and very small pieces.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter briefly to fluff it up. Add crushed candy cane and sugar and cream together until light and fluffy. Beat in egg & yolk, extracts and half and half.

Sift in flour, baking soda and salt. Mix until it comes together into a soft dough. Turn out each half onto a square of plastic wrap, form into a disk, wrap tightly and refrigerate at least one hour or up to 2 days.

Preheat the oven to 350 F. Roll out the disk of dough until it is 1/4 inch thick (use a silpat or a floured counter for this). Use cookie cutters to cut out whatever shapes you desire. If you like, roll the edges in finishing sugars. Arrange on baking sheets lined with parchment or silpat, about 2 inches apart. Bake for 7 minutes, then rotate the pans and bake for another 6-8 minutes, or until lightly golden. Transfer to wire racks. Decorate with melted chocolate if desired.

Devilish

2008-12-07T14:17:00.008-05:00

It's holiday season and with all the parties coming up it helps to have an arsenal of hors doeuvres in hand. One particular classic has the bonus of being incredibly inexpensive and easy to prepare. As if that wasn't enough there are seemingly endless tasty variations to be made. What is this heavenly food? Nothing but a deviled egg!

Here's my version (and yes, I have been known to eat these for breakfast):

Deviled Eggs

8 large eggs
3 slices of hickory smoked bacon, cooked & crumbled
2 thinly sliced scallions
3 Tbsp mayonnaise (we use homemade - but we're crazy like that)
1 Tbsp sweet pickle relish
1 tsp dijon mustard
a shot of hot sauce
a shot of worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp garlic powder
dash or two of smoked paprika
salt and pepper to taste

Place all of the eggs in a saucepan in one layer and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer about 8 minutes. Plunge into icy cold water to cool. Once cool, the skins should peel off quite easily.

Halve the eggs and remove the egg yolks - transfer yolks to a small bowl. Mix egg yolks with the rest of the ingredients. Mash to combine. Pipe or spoon back into the egg halves. Arrange on a platter and top with a sprinkle of smoked paprika.

Macaron Madness

2008-12-06T20:36:00.001-05:00

I generally don't like trends. I try to avoid trendy clothes, trendy furniture, trendy decor. The problem with trends is that most of the time we move on, we change our tastes and our perspective. And then those items that were so in, all of a sudden so aren't. So I am of a mindset that everything in my life should be timeless. And so far, through that, I've been able to avoid a variety of embarrassing moments, from not having a bad high school yearbook photo to not regretting the color on my walls.

However, there are some cooking trends that I have fallen victim to. It all started with no knead bread. Like most trends, I was so reluctant to jump on the bandwagon that I made my version long after it was the talk of the blogosphere. But when I did....ohhhh...heavenly! So this was what everyone was talking about! So once again, although I'm behind the times, I decided to give trendy food a shot. I bit the bullet and made macarons with all my extra egg whites from last week's pumpkin pie and tiramisu. And you know what, they really are pretty cool. I was amazed at how easy it was to replicate flavors in the egg white medium. And with a little practice and adjusting, they really aren't that difficult.

Sometimes trends are destined to be classics. The macaron has a timeless appeal because of the dizzying array of flavors that are possible. I'm proud to say I'm no longer a macaron virgin! And I'm confident that this will not be my last batch!

For my initiation into the world of macarons, I relied on THE macaron reference, an article published in Desserts magazine by Helen of Tartlette. Although it was immensely helpful, I did have some minor problems to work through. The biggest one was that my cookies were not cooking all the way through at the time and temperature she provided. But with some minor adjustments, they really came together.

Since I was already being so trendy, I wanted to go with some very classic holiday flavors. Eggnog and nutella macarons were the perfect dessert to top off our friends' annual wine and cheese bash.

Eggnog & Nutella Macarons Modified from Tartlette- invest in a scale - it's important to do this by weight!

100 g egg whites (about 3)
55 g hazelnuts
55 g almonds
200 g powdered sugar
2 Tbsp vanilla powder
50 g sugar

The day before you want to make the macarons, set the egg whites out to age in a covered dish in a cool corner of the kitchen.

The next day, pulse nuts, powdered sugar and vanilla powder together in a food processor until thoroughly ground to a powder (about 2 minutes of pulsing). Sift into a medium sized bowl and set aside.

Whip the egg whites on medium high speed in a stand mixer. When meringue reaches soft peak stage, add sugar gradually while mixing. Whip until firm peaks or reached, or until you can hold the bowl upside down without anything coming out.

Use a rubber spatula to fold in the dry ingredients, scraping up from the bottom and turning it over the top. Stop after the first three folds. Split into 2 different bowls.

For Eggnog Macarons: add 1 tsp freshly ground nutmeg
For Nutella Macarons: add 1 1/2 Tbsp high quality cocoa powder

After adding the flavorings, continue to fold until mixture gets shiny, dry ingredients are all incorporated, and batter drops in thick ribbons and flattens itself out without any poking or prodding.

Empty into a pastry bag or ziploc bag with a hole cut in the end. You can use a pastry tip that's 1/2 to 3/4 inches wide. I just use the pastry bag as is, since the opening on mine is just about that size.

Line 2 baking sheets with Silpat or parchment paper. Pipe the batter in 1 1/2 inch diameter circles on the prepared pan. Let sit for 30-60 minutes so that they can develop a skin. In the meantime, preheat oven to 335 degrees F. (I know - it's a weird temp, but it was the only one that worked for me)

Bake for 15-18 minutes, or until you can touch the "feet" of a macaron and it is firm, not mushy. Let cool 10 minutes on pans, then remove to a cooling rack. (If they're cooked all the way, they shouldn't stick.) Let cool completely before filling.

For Nutella macarons: fill with nutella! Couldn't be simpler!

For Eggnog Macaroons : Eggnog Ganache

1/3 cup eggnog
1 1/4 cup Green & Black's white chocolate, broken into little pieces
1/4 tsp freshly ground nutmeg

Heat the eggnog until it is just below a simmer. Pour over the chocolate and stir to melt. Add nutmeg and stir until ganache is smooth. Let sit until cool and just barely spreadable. Fill eggnog macarons with a thin layer and sandwich them together.

Loaded

2008-11-22T11:32:00.007-05:00

The universe was taunting me yesterday.

I had to take my Environmental students outside to make some measurements at the forest buffer surrounding our stream to determine if it is sufficient.

It started snowing 5 minutes before my first section. Not a few small flakes, but full white out flurry. In Maryland. In November. When even my relatives back in the Northeast haven't really had snow yet. So we went out in the snow, slipped and slid and almost had a couple of kids in the water. Came back in, feet soaked, hair wet, and thoroughly chilled, and it instantly stopped snowing. Of course.

Then the sun comes out and all the fallen snow melts away. It's supposed to stay warmer. But when 7th period rolls around, it starts up again, even thicker than before. So shoes get sloshier, banks are slippier, and once again, as we walk inside, it stops snowing.

Well fine. If the universe is laughing at me I can laugh back. It's suceeded in chilling me to the bone. What it didn't count on is my secret weapon. A thick, creamy, heartwarming and oh so filling loaded potato soup. So hah! You may have won the battle, but you lost the war!

Loaded Golden Potato Leek Soup

4 slices thick cut hickory smoked bacon
1 Tbsp unsalted butter
3 leeks - white and light green parts only, cleaned and sliced thin
2 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp salt
1 Tbsp freshly ground black pepper
2.5 - 3 lbs. yukon gold potatoes, scrubbed and sliced thin
8 cups chicken stock
2 bay leaves
2 parmesan rinds
1/2 cup eggnog (yes - eggnog! heavy cream would work too)
1/3 cup sour cream
salt and pepper to taste

For serving;
shredded cheddar cheese
chopped scallions
sour cream
crumbled bacon

Fry bacon in the bottom of a large stockpot until crisp. Remove and save for topping. Add butter to bacon fat, then saute leeks until soft. Add seasonings and potatoes, then stock. Bring to a boil. Add bay leaves and rinds and simmer until potatoes are really soft and falling apart.

Remove bay leaves and rinds. Use a hand blender to blend to the desired consistency (I like it still a little chunky). Bring back to a simmer just long enough that it gets really thick. Remove from heat, stir in eggnog, sour cream and season to taste.

Serve with a dollop of sour cream and a sprinkling of bacon, cheese and scallions. Chase away the cold!

The Crisp that Crunches...

2008-11-21T18:56:00.031-05:00

It's no secret that we Americans are a fan of the fried onion. Walk into any restaurant in the U.S. and you'll find onion rings, onion straws, or a giant onion blossom. And there's a reason! Sweet, soft and sharp onions contrast perfectly with the crispy salty rich crust that only frying can give you. With all these perks, everyone should have a great fried onion recipe in their repertoire, even if they are just an occasional treat. These steal the show, even though they act as a side to crispy calamari. Using the same marinade, breading and oil for both saves time and makes this completely painless (Plus if you're gone ruin quarts of oil you may as well make the most of it!)

Classic Onion Straws & Crispy Calamari

Marinade
3 cups of low-fat buttermilk
1/4 cup Frank's Red Hot Sauce

Blend together to combine. Set aside.

Breading
3 cups all-purpose flour
1 Tbsp salt
2 Tbsp cracked black pepper
2-3 tsp cayenne pepper, to taste
2 tsp garlic powder
2 tsp paprika

Mix together in a large plastic bag. Set aside.

Onion Straws

1 extra large sweet onion such as Vidalia
marinade & batter
vegetable oil for frying

Slice the onion to your desired thickness. I prefer about a quarter of an inch thick rounds. Separate rounds into a shallow dish or bowl. Pour over a little more than 1/2 of marinade. Let sit at least 10 minutes.

In a tall stockpot (very important as the oil tends to foam up when these go in), fill with oil until it's about 5 inches deep. Use a deep fry thermometer to preheat oil to 375 degrees F.

Use tongs to pull onions out of marinade, let them drip off and put them into the breading bag. Seal the bag and toss around to coat the onions. Shake off flour by the handful and fry (only one handful at a time) until golden. Let cool on an upside down baking rack on top of a double layer of premium paper towels. Try not to devour them before dinner.

Crispy Calamari

1 lb. frozen calamari rings (I get mine at Trader Joes), thawed and drained
marinade
breading
one lemon, cut into wedges
1/2 cup banana peppers (or less, to taste)

Toss calamari in marinade. Use tongs to let it drip, then toss in remaining breading (add a little more flour if needed). Once oil is up to 375 degrees (no lower or calamari will get rubbery before it is golden!), fry until golden- no longer than 3 minutes. Serve hot with lemon wedges for squeezing over it and hot peppers to be eaten with it.

Make sure the oil has cooled completely before disposing of it. It's biodegradable, so it won't hurt to dump it in the corner of the yard. And your pipes will probably thank you that it didn't go down the drain.

A Case of the Munchies...

2008-11-15T19:36:00.005-05:00

At every dinner party, there's that period of time when the cook needs to put the finishing touches on the meal, when everyone has a cocktail, but as the host, you're wondering if you're keeping them waiting too long. An easy, make-ahead munchie can save the day, cutting hunger without filling anyone up.

Since Thanksgiving is the ultimate dinner party, and I have a huge group of starving people to fend off, I like to put out some really great cheese, an antipasto platter, crudite and these spiced nuts. It's all easy and store-bought except for the nuts. I make them the weekend before and all I have to do is plop em in a bowl and put them on the table. Take a glance back in a couple minutes and they'll be gone - but you'll be a hero.

Spicy Mixed Nuts

2 1/2 cups mixed nuts - any combination of whole almonds, cashews, macademia nuts, peanuts, pecan halves or walnuts
1 1/2 Tbsp melted unsalted butter
3 1/2 Tbsp dark brown sugar
2 tsp ancho chile powder
1/2 tsp cayenne pepper
1 tsp pumpkin pie spice
2 Tbsp maple syrup
1 1/2 tsp coarse kosher salt
1 cup mini-pretzels, broken up slightly

Preheat the oven to 350 F.

Spread out the nuts on top of a silpat* on a baking sheet and toast in the oven, stirring occasionally and checking frequently, until golden and fragrant, about 7 minutes.

Meanwhile, mix butter, sugar, spices and maple syrup in a medium bowl.

When nuts are done, empty them into the bowl, followed by salt and pretzels. Toss to coat, then turn back out onto the silpat. Bake for 10 minutes, stirring twice. Remove from oven and let cool.

These are good slightly warm, but if you cool them completely they'll last for a week in an airtight container (ready and waiting for the doorbell to ring!)

*A silpat is a silicone coated sheet pan lined that I strongly suggest you invest in if you do a lot of baking. If you don't have one, parchment paper will work, but it may stick a bit more and it can be awkward to work with.

An Autumnal Salad

2008-11-08T15:08:00.006-05:00

I am a fan of summer salads. It's always nice to have something cool and crisp on a hot day, especially if it doesn't require the use of the stove. But when the weather turns cool and the days end sooner, the typical salad gets traded out for heartier fare. Fortunately, this dish encompasses the bright vinaigrette of a great salad with richer, more satisfying ingredients. Lentils provide great earthy texture, complemented by spicy keilbasa and creamy sweet squash. Delicata squash has become my newest infatuation, since it's skin is tender enough to leave on and it's flesh is richer and creamer, and altogether more, well, delicate in flavor than butternut or acorn. The mustardy bite brings it all together in a satisfying meal.

Black Lentil, Sausage and Squash Salad

1 medium delicata squash, seeded and cubed
ancho chile powder
Chinese 5 spice powder
garlic powder
salt and pepper
1 link of lite kielbasa, sliced down the middle
1 package Trader Joe's precooked black beluga lentils
1 1/2 tsp spicy white wine Dijon mustard
2 Tbsp Chianti wine vinegar (I actually used 1 Tbsp plus a Tbsp of orange muscat vinegar - but it's hard to find)
drizzle of maple syrup
1/2 tsp chile oil
1/2 tsp garlic oil
1/2 tsp pumpkin pie spice
salt and pepper

Preheat the oven to 400 F.

Toss cubed squash with some olive oil to coat and a generous sprinkling of chile powder, 5 spice powder, garlic powder and salt and pepper. Turn out onto a large sheet pan. Roast until squash starts to caramelize and even blacken slightly at some of the edges.

Meanwhile, grill the keilbasa over high heat, until nicely charred. Remove and wrap in aluminum foil to keep it warm. Reheat the lentils according to package instructions. Combine the remainder of the ingredients in a medium bowl and whisk to make the dressing. When squash and lentils are done, toss them in, followed by chopped keilbasa. Let sit for at least 5 minutes to soak up some of the dressing. Serve while just slightly warm for a punch of flavor.

P.S. As you can tell from the posting date on this, I've had it in the archives for a while, I just couldn't seem to get it typed out. Forgive me, there are more recipes on the way!

Happy Birthday to Me!

2008-11-04T17:00:00.015-05:00

My birthday so often falls on election day. Which I don't mind one bit (it was supposed to be on Halloween and I am anti-Halloween, so it's a darn good thing I was late). Although I wouldn't necessarily describe myself as extremely patriotic, I do love being an American, and my time spent abroad makes me realize how lucky I am to live in such a great country. I'm also not very political, and I try to keep my opinions and the candidates I vote for to myself. However, I feel very strongly about exercising my right to vote, and I can get emotional about it. So I'm proud to walk around on my birthday sporting the little sticker they give you after you cast your vote.

Since I've been around for a whole quarter century, it called for a special cake. And I'd love to tell you that so and so made me a beautiful cake, but I am not blessed with baking friends. Or rather, I AM blessed to have kitchen skills that intimidate my friends. It's a blessing and a curse. Most of the time I love it though! Since the schools host the voting, I had the day off, so I made a real celebration cake (read complicated and time consuming- but not difficult). This is a cake I make once a year during the holidays, since it's a real crowd pleaser with it's minty chocolately flavors! I've tried to lighten it up a bit (hah!) by using a chiffon cake instead of a butter based one. The chiffon cake is simple to make and stays light and fluffy when refrigerated - a necessary thing with a layer of mousse in the middle. (Shhh...don't tell anyone but sometimes I make this with boxed cake - and it's still darn good).

Triple-Chocolate & Peppermint Holiday Cake

Milk Chocolate Peppermint Mousse
7 oz. good quality milk chocolate (I like Green and Black's)
1/2 cup whipping cream
1 Tbsp. light corn syrup
1 tsp peppermint extract

Chop the chocolate and put it in a heat safe bowl. Heat the whipping cream and corn syrup to a simmer. Pour it over the chocolate, add extract and stir until mixture is smooth and chocolate has melted. Set aside at room temperature until the cake has cooled.

Marbled Peppermint Chiffon Layers

I strongly recommend you invest in a scale for precise measurements by weight - I cannot guarantee great results if you use measuring cups for this!

1 3/4 cup (185 g) sifted cake flour
1 cup (175 g) granulated sugar
2 1/4 tsp baking powder
1/2 tsp salt
4 large room temperature eggs, seperated
1/4 cup chocolate liquor
1/4 cup water
1/3 cup canola oil
1 tsp vanilla extract
1 tsp peppermint extract
2 large egg whites
1/2 tsp cream of tartar
1/4 cup sugar
4 Tbsp good quality cocoa powder

Preheat oven to 325 F. Grease and flour two 10" round cake pans.

Sift flour, sugar, baking powder and salt together into a small bowl. Set aside.

In a large bowl, whisk together egg yolks, liquor, water, oil and extracts. Whisk in flour mixture one third at a time until just blended (might still be a little lumpy).

In the bowl of a stand mixer, combine egg whites (all 6) and cream of tartar. Whip on medium speed until soft peaks form. Add sugar gradually while whisking on low speed, then increase speed to medium and beat until firm peaks are achieved.

Using a rubber spatula, gently fold one third of the egg whites into the cake batter. When mostly combined, add in the rest of the egg whites carefully (don't deflate your lovely bubbles!).

Scrape 1/3 of batter into each greased cake pan. Sift cocoa powder into remaining batter. Fold until blended. Empty half of the chocolate batter on top of the yellow batter in each pan. Use a butter knife to "cut" through the batter every 1/2 inch or so. Rotate pans 90 degrees and repeat. This step marbles the cake.

Bake cakes for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for 20 minutes, then run a butter knife around the outside and unmold onto cooling racks.

White Chocolate Peppermint Buttercream

This is a French Style Buttercream. There are a few key factors here. Your syrup must be at exactly 238 degrees F. Too low and the buttercream will be runny. Too high and it will curdle. If your frosting separates after adding the butter (which it did to me this time), just chill it for 20 minutes then whip it again. It should come back together.

3/4 cup sugar
1/4 cup water
2 large eggs
1 3/4 sticks unsalted butter, still slightly cold but softened
1 teaspoon vanilla extract
1/2 tsp peppermint extract
6 drops red food coloring
3 oz. good quality white chocolate, melted with a drizzle of cream, stirred and cooled

In a small saucepan, combine the sugar and water and bring to a boil over medium heat. Boil until it reaches 238 degrees on an instant read thermometer.

Meanwhile, whisk the eggs in the bowl of a stand mixer (continue until syrup is ready)

Once the syrup is up to temp, keep the mixer on medium high speed and drizzle the syrup down the side of the bowl as slowly as you can. Once it is all encorporated, whisk for 5 minutes or until it cools.

Beat in one tablespoon of butter at a time, waiting until the last is fully incorporated to add the next. Once all butter is added, add extracts, white chocolate and food coloring and beat until it is smooth and shiny, about 4 minutes.

Peppermint Chocolate Glaze

4 oz bittersweet chocolate, chopped
1/2 stick unsalted butter
2 tsp light corn syrup
1/2 tsp peppermint extract

Combine all ingredients in the top of a double boiler over simmering water. Stir until melted and blended. Cool slightly before using.

Assembly:
1. Whip the mousse filling on high in a stand mixer until it turns pale and becomes much lighter. Set aside.
2. Put a little buttercream on the middle of a cardboard cake round (or the removable bottom of a 9 inch tart shell)
3. Cut the 2 cakes into even, level layers (discard scraps). Lay the first layer down on the round. Spread the first layer with a small amount of buttercream.
3. Top the first layer with the 2nd. Top with all of the filling and smooth it out to the edges. Chill for 20 minutes.
4. Top with the 3rd layer and press down gently to level it out. Spread with buttercream and add last layer.
5. Use a serrated knife to trim off the sides so that they are even and round. Spread top and sides with a crumb coat of buttercream. Chill 20 minutes.
6. Go back over the crumb coat with the remaining buttercream and smooth it out. Chill 10 minutes.
7. Top with glaze and smooth slightly so it covers the top and runs down over the side. Sprinkle the edges with pieces of crushed candy cane (good) or crushed soft peppermint candies (better). Chill at least 20 minutes before serving.

P.S. Happy Birthday Laura Bush - what a bittersweet day for her!

In Praise of a Good Braise

2008-11-03T19:02:00.010-05:00

Braising and cold weather go hand in hand. And slow cookers take the wait out of the equation. There's nothing like coming home on a dreary frigid day to the succulent fragrance of slow cooked meat and veggies in wine. It fades away the stress that the workday and traffic has kneaded into you. And when it happens to consist of a tasty cut of meat braised in port, it's even better!

Port Braised Pot Roast

one 5-7 lb. chuck roast
1 1/2 cup ruby port
1 Tbsp tomato paste
3 cups beef broth
1 cup diced porcini mushrooms
5 whole garlic cloves
1 chipotle in adobo, minced
2 Tbsp worchestershire sauce
1 mushroom bouillon
1 Tbsp soy sauce
1 Tbsp Italian Seasoning
1 tsp ancho chile powder
2 bay leaves
1 tsp garlic powder
salt and pepper to taste
1 large or 2 medium yukon gold potatoes, cubed
1 bag of frozen pearl onions
2 cups baby carrots

1 cup frozen peas
cooked egg noodles or rice to serve it on top of

In a cast iron dutch oven (or the insert of your slow cooker if you're lucky enough to have a cast iron one like me!), sear the roast over high heat in some olive oil until browned on each side. Add the port, tomato paste, and broth and bring to a simmer. Add mushrooms, garlic and chile, then seasonings. Simmer for 3 minutes, then taste and adjust as needed. (The liquid should just cover the meat). Add the veggies and bring back to a simmer.

At this point you have two options. Cool, cover and refrigerate for cooking the next day, or put directly into your slow cooker. In either case the braise will take at least 6 and no more than 8 hours on low in the slow cooker. Mine has a lovely timer and automatically keeps things warm after they're done cooking.

Once it is fall-apart tender, use a slotted spoon to remove the meat and most of the veggies. I like to remove any bits of fat and shred the meat now. L doesn't like it shredded, so I leave some in chunks for him. Do what you like most.

Meanwhile, use an immersion (stick) blender to whir together and emulsify the braising liquid. Once it is smooth, bring the liquids to a boil on the stovetop. Reduce it down to about half its volume, or until it thickens. Add meat and veggies back in, along with peas. Cook just enough to warm the peas through. Enjoy over egg noodles, polenta or steamed rice.

Better than You Know Who's Biscuits

2008-11-02T12:29:00.003-05:00

There is a certain seafood restaurant empire named after a scarlet crustacean that serves up baskets of cheesy biscuits with every meal. They're a favorite of many, and I decided they couldn't be that hard to make at home. I was right, these are one of the simplest recipes, and sure to impress. I served them up next to some fancy fish and broccolini at a dinner party last week, and every time I bring one in to work people scrounge for a bite. Neither too casual or too standoffish, these should definitely find a place on your table.

Although you can certainly roll these out and cut them, I find they rise better as drop biscuits, plus I love the texture of those crispy, craggy corners.

Smoky Cheddar Scallion Drop Biscuits
Makes 24 (halves easily).

4 1/2 cups all purpose flour (preferably White Lily-not the self rising kind)
5 tsp baking powder
1 1/2 tsp baking soda
1 Tbsp sugar (for browning)
2 tsp hickory smoked salt (or regular salt)
2 tsp chile powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground black pepper
1 1/2 sticks of butter, cut into cubes
2-3 cups coarsely grated smoked cheddar
5 finely chopped scallions
1/2 cup finely chopped jalapenoes or two finely chopped chipotles in adobo(optional)
1 cup buttermilk (shake well before measuring)

Preheat oven to 450 degrees, with two racks dividing it into thirds. Line 2 cookie sheets with silpat or parchment paper.

Whisk together all dry ingredients. Add butter cubes and use a fork or pastry blender to cut them into the flour until the mixture resembles a coarse meal. Add remaining ingredients, stir until just combined. Do not over mix.

Use your hands to form large biscuits. Drop 12 rounds onto each cookie sheet.

Bake until golden (about 20 - 25 minutes), rotating pans halfway through.

Best served warm. These reheat easily. I make a lot because they freeze well and everyone always wants more. Feel free to halve the recipe.

Ciderhouse Rules

2008-11-01T10:59:00.009-04:00

Some of my best fall memories revolve around the apple. When I was young, my mother worked at the historic Slater Mill in Pawtucket, Rhode Island. Each fall they had an evening craft show and tours of the old mill. All of the rough hewn pine beams and leaded-glass flooding the room with twilight created great ambiance, but what really permeates my memories is the smell of mulled cider, sipping a cup with folk music dancing in my ears as I rambled under, over and around the antique gears and looms.

Fast forward to eighth grade, when a passion for poetry had taken hold, and a writing retreat to Maine with childhood friends and cherished teachers. A football game in crisp air, then pulling ingredients from coolers and packing up dinner to take to a bonfire on the beach, shared with a thermos of cider under a ceiling of glitter. I never knew stars until that night.

And all of a sudden I'm a freshmen in college, awkward and lonely, stealing away to the neighborhood cafe for a steaming cup to help me plow through chemistry. Dashing home for weekends of apple picking, homemade caramel apples, apple sauce, apple pies...

Four years later, visiting my best friend in New Hampshire, the realization that this man had lapped me for most important person, but trading cider donuts and bushel bags none the less.

Apple cider has been one of the most central beverages in my life, and I don't even want to guess my lifetime consumption. I know that right now it averages about a gallon a week September through March. Although I don't think you can beat ladling out warm mugs of spiced nectar, cider donuts and apple crisp come close. In celebration of all things apple, I hope these recipes warm your body and your heart.

Cider Donuts (cake type) modified from Peabody's recipe

2/3 cup maple sugar
1/4 cup butter, softened
1/3 cup maple syrup
1 Tbsp dark rum
1 tsp vanilla extract
2 large eggs
1 cup apple cider, reduced to 1/4 cup over high heat
1/3 cup buttermilk
3 3/4 - 4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp freshly grated nutmeg
1/2 tsp allspice
1/2 tsp pumpkin pie spice
1/4 tsp cardamom
1/2 tsp salt
vegetable oil for frying

2 cups confectioners sugar
1/4 cup apple cider

Cream butter together with maple sugar. Add maple syrup, rum and vanilla and mix well. Beat in eggs, one at a time. Add in buttermilk and reduced cider.

Sift in all dry ingredients, starting with 3 1/2 cups of flour. Stir to combine. If dough is too wet, add more flour (you need to be able to roll it out without it being sticky. Turn out on a floured countertop and pat to an even thickness (about 1/2 inch). Use a juice glass of the desired diameter to cut out donuts. Use a small cookie cutter of your choice to cut the holes in the middle (or a shot glass works well).

Fill a deep pan with oil until it's about 3 inches deep. Heat oil to 375 degrees F. Fry 3-4 donuts at a time, flipping when first side becomes amber in color, about 3 minutes. Use a slotted spoon to remove to a cooling rack over paper towels. Repeat with remaining donuts and donut holes. Let cool.

Meanwhile, make the glaze by whisking together confectioners sugar and cider. Use a chopstick through the middle of the donut to dunk each one in glaze. Return to cooling rack to dry.

This makes about 16 donuts. I recommend you only make these for a crowd, because you've gotta eat them the same day.

Gluten-free Hazelnut Apple Crisp

6-7 large macoun apples
2 tsp lemon juice
zest of a lemon
1 Tbsp Chinese five spice powder
1 tsp freshly ground cardamom
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 Tbsp cornstarch

1/2 cup packed dark brown sugar
2/3 cup hazelnut meal
1 1/2 cups hazelnuts, toasted, skins removed and chopped coarsely
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 stick of butter, melted

Peel the apples and slice about 1/4 inch thick. Toss with lemon juice. Add zest, spices and cornstarch and toss to combine. Empty into a greased 13 x 9 pyrex baking dish.

Combine topping ingredients in a small bowl and mix with fingers to combine. Sprinkle over apples and press down lightly.

Bake in a preheated 375 degree oven for about 30 minutes, or until topping has crisped and apples are bubbly but not yet completely soft. Enjoy warm with a dash of maple syrup, over oatmeal for breakfast, or with a scoop of vanilla ice cream for dessert.

Warm Autumn Veggie Spelt Salad

2008-10-25T14:08:00.007-04:00

Is anyone still out there? I know it's been a while... Every October my body breaks down on me and this was no exception. I've only been cooking about once a week and mostly old standbys that are already up here, like cobb salad, chili and cornbread, great soups, comforting cookies and lots of bread. Today I finally got back in stride, just in time for a dinner party tomorrow. So first I'll share a great salad from a while back, then fast forward to todays treats in a later post.

Ever since my favorite contestant on last year's Top Chef made a salad of warm rice and cool greens, it has been one of my favorite combinations. I love using whole grains in place of the rice, and here the ancient grain spelt mingles with creamy smooth delicata squash and sweet beets. It's sort of my winter answer to the summery farro salad I love so much. Leave out the bacon and this becomes a delicious vegetarian main course. Either way, it is inexpensive and immensely satisfying. I took this to work and everyone loved it - even though a friend told me it had four things in it she had never eaten before in her life (spelt, beets, leeks, and delicata squash)!

Warm Spelt Salad over Crisp Greens with Roasted Veggies

1 lb. delicata squash, cleaned of seeds and cubed (no need to peel - delicata's thin skin become tender with cooking)
olive oil
allspice
ancho chile powder
garlic powder
pumpkin pie spice
hickory smoked salt

2 beets, scrubbed clean and trimmed of greens

2 tsp butter
2 slices of bacon, chopped
1 large leek, cleaned and white and pale green parts chopped into small half moons
3 cups veggie stock
1 bay leaf
1 tsp garlic powder
1 Tbsp Italian Seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 1/2 cups whole grain spelt
2 Tbsp balsamic vinegar
1 Tbsp freshly chopped parsley

8 oz container of baby greens
2 Tbsp grated parmaggiano reggiano (optional)
your favorite salad dressing (I like Annie's Naturals Shitake & Sesame Vinaigrette)

Preheat oven to 400 degrees.

Toss delicata squash with olive oil, then sprinkle lightly with allspice, garlic & chile powders, pumpkin pie spice and salt. Roast until soft and creamy and slightly caramelized.

If you have the time, roast the beets in a salt crust. They will have a superior texture and flavor. If you're not feeling the time or effort, wrap them in a foil packet, coated with olive oil, and roast with the squash until fork tender. Cool before peeling and chopping.

In a medium saucepan, saute leeks and bacon in butter until bacon has rendered some of its fat. Add stock and seasonings and bring to a boil. Add spelt, reduce heat to low and cover, simmering and stirring occasionally until cooked through and tender - about 30-40 minutes.

For each serving, start with a bed of cold baby greens. Top with warm spelt salad, sprinkle with parmesan and apply salad dressing. The warmth of the spelt will slightly wilt the greens, and the vinaigrette helps all the flavors meld together.

Toss chopped roasted veggies, spelt, vinegar and parsley together.

Going Nuts... Luckily There's Pie Involved

2008-10-06T18:52:00.003-04:00

Life has been crazy as of late. Painted my dining room all last week, and I still have to finish it up. Went up to see the grandparents all weekend in Connecticut (58! years married and counting!), rushing back on Sunday to entertain L's family (gluten free? Aahh!). Now I feel a cold coming on. No wonder, really. With how little sleep I've gotten and how nonstop life has been. But I can't afford to be sick right now! Oh well, maybe memories of this peanut pie will tie me over.

The October issue of Bon Appetit had a delicious looking peanut pie from North Carolina. I took it upon myself to change it around and mix it up a little with chile powder and maple syrup. I'm quite pleased with the result. This pie also proves there's no reason not to take advantage of storebought pie crust. Treated gently and handled as little as possible, it can be transformed to a tender and flaky crust that hugs the sweet and nutty filling.

Peanut Pie

1 storebought pie crust (the kind you unroll)

3 eggs
1/2 cup Lyle's golden syrup (find it next to the corn syrup)
1/2 cup pure maple syrup (preferably Grade B)
1/2 stick unsalted butter, melted
1 tsp vanilla extract
1 tsp cinnamon extract (optional)
1 tsp chocolate extract (optional)
1 tsp chile powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/3 cup brown sugar (tightly packed)
2 Tbsp flour
1 1/2 cups honey roasted peanuts

Preheat oven to 375 F. Spray a glass pie pan with nonstick spray. Unroll pie crust and gently and quickly shape to the pan. Line with foil and fill with dried beans. Bake 30 minutes. Remove beans and foil (reuse as pie weights or discard). Prick bottom with a fork. Bake another 5 minutes, or until crust gets just a little color.

Remove from oven and let cool. Meanwhile, beat the eggs in a large bowl. Whisk in syrups and extracts until well combined. Add spices, sugar, and flour and mix well. Stir in peanuts. Empty into crust.

Bake for 10 minutes, then lower temp to 350 and bake another 25-35 minutes, or until filling is just slightly under set in the middle. Cool on a pie rack before serving.

Sensuous Stir Fry

2008-10-01T20:47:00.004-04:00

This stir fry gets a rich nutty flavor from roasted mushrooms. These are so good that L eats them like candy and I have to guard the stash. When you're in the mood for some home-style "take-out" reach for these noodles.

Rice Noodle Fettucine with Shrimp and Roasted Mushrooms

1/2 lb. shitake mushrooms
1 large portobello mushroom cap
3 Tbsp melted butter
salt and pepper

1/2 cup hoisin sauce
2 Tbsp oyster sauce
1 1/2 Tbsp sriracha
2 Tbsp soy sauce
2 tsp rice vinegar
1 tsp sugar
2 tsp lime juice
1 medium red bell pepper, julienned
1 12oz can baby corn nuggets, drained
1 8 oz can sliced water chestnuts, drained
2 cups medium shrimp
1/2 lb fettucine rice noodles (cellophane noodles), cooked to al dente
2 eggs, scrambled in sesame oil
1 small bunch scallions, chopped
1 1/2 Tbsp chopped cilantro

Preheat oven to 400 F. Slice mushrooms and toss with melted butter and seasonings. Spread out on a baking sheet and roast 20-25 minutes, until very dark brown and almost crispy. You'll be able to smell when they're done - they smell like toasted nuts.

In a preheated saucepan over medium high heat, combine hoisin, oyster sauce, sriracha, soy sauce, vinegar, sugar and lime juice. Toss in bell pepper, corn nuggets and water chestnuts and cook for 2 minutes. Add shrimp and continue to cook, stirring occasionally, until shrimp turns pink. Remove from heat, toss in noodles, egg, scallion and cilantro. Serve immediately.

Pizza For Breakfast?

2008-09-30T20:32:00.000-04:00

Of course. Especially when it's a socially acceptable breakfast pizza. What can I say, sometimes I need something spicy in the morning!

Mexican Breakfast Pizza

1 large jalapeño herb tortilla
2 pickled serrano chiles, minced
1/4 cup tomato, diced
1/8 cup onion, diced
1 small avocado, skinned and pitted, diced
1 cup shredded mexican cheese
chile powder, cumin, garlic powder, salt and pepper for sprinkling

2 medium eggs, scrambled in butter
2 Tbsp packed cilantro leaves

Preheat oven to 400 F. Top tortilla with chiles, tomato, onion and avocado. Smother with cheese. Sprinkle with seasonings. Bake until cheese is melted and tortilla is crispy. Top with egg and cilantro. Cut into wedges and serve with a fork and knife.