Cloves and Cream

Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest

2011-05-12T13:15:00.000-07:00

When it starts warming up outside, okay, when is starts getting hot outside, food can become a bit harder to think about. Suddenly the stews, baked goodies & hearty pasta dishes you enjoyed so much last season just don't sound appetizing. Yet somehow gazpacho & salads just don't cut it when it comes to a big family dinner. Enter the lemon. Toss a bit of lemon zest in just about anything & it seems to instantly lighten the dish. I've always loved lemon with pasta so I thought I'd try a twist on cool weather classic stuffed pasta shells with bright lemon swapped out for heartier tomato sauce.

Ricotta & Spinach Stuffed Pasta Shells with Lemon Zest, seves 6

36 pasta shells (typically 1 box)

2 c. whole milk ricotta cheese

2 c. frozen spinach, thawed & squeezed of excess water

1 c. grated parmesan cheese, a bit reserved for garnish

1 egg, lightly beaten

1 bunch flat leaf parsley, minced, a bit reserved for garnish

1 tsp. dried basil

4 cloves garlic, minced

zest of 2 lemons, a bit reserved for garnish

1 tbsp. olive oil

salt & pepper to taste

Prepare the shells according to package directions. Meanwhile, preheat the oven to 350F. While the oven is heating combine the ricotta, egg, dried basil, spinach (squeezed of excess water*), garlic, & most of the parmesan, parsley & lemon zest. Salt & pepper to taste. Evenly coat the bottom of 9 x 13" baking dish with olive oil. Stuff each shell with the cheese mixture. Arrange stuffed side up & top with the remaining parmesan.

Bake for 30 minutes or until the top begins to turn slightly golden. If you find the shells are cooking too quickly cover them loosely with foil.

Garnish with remaining lemon zest & parsley & serve hot.

*There are a few ways to squeeze the water from frozen spinach. You can either put the spinach in a mesh strainer & press it with the back of a spoon or put the spinach in a cheese cloth or old (clean!) dish towel & wring it with your hands. I find the cheese cloth method to be much easier but it will likely turn you cloth or towel green!

Blackberry Julep

2011-05-03T13:10:00.000-07:00

I've always been such a sucker for a mint julep. Mint, bourbon, a tiny bit of sugar, loads of crushed ice, what could be wrong with that!? It's like a snow cone for grown ups! But too many places make a really sad something-or-other masquerading as a julep. Bourbon, ice ... simple syrup ... sweet & sour mix ... maybe a mint leaf? It's just not the sort of thing your order out unless you know they'll get it right. Many a boozy brunch has been spent here because they get it so right. So, being more than 1,000 miles from my favorite drink I thought I'd try out my own twist on the classic at home.

Blackberry Julep, makes 1 drink
6 - 8 mint leaves, a few reserved for garnish
2 blackberries
1 tsp granulated raw sugar
1/2 c. bourbon (I prefer Bulleit)
crushed ice

*If you like it extra minty you can make a mint simple syrup by combining 1/4 c. water, 1/4 c. white sugar & a few tablespoons of roughly chopped mint & simmering until the sugar is dissolved. Let it cool & strain it. It will keep well in the fridge for up to a week.

In a cocktail glass add the sugar, mint & blackberries. Muddle until the mint & blackberries are crushed & the sugar is largely absorbed. Fill the glass with crushed ice. Pour the bourbon over the ice & add a splash of your mint syrup, if using, & garnish with remaining mint.

Spanish Chorizo & Shrimp Paella

2011-04-25T11:06:00.000-07:00

Weekend trips home always mean one thing: cooking! Not just throwing together a quick supper, cooking. My dad in particular is quite fond of making a big production of it. We can easily turn a dinner into an all afternoon affair. Not really because it's necessary, it's really just an excuse to catch up & spend time together.

In anticipation of their upcoming trip to Spain he decided paella would fit the bill. Paella can be a simple dish, but if you're in the mood for a challenge you can easily make an afternoon of it & that's just what we did. Simmering home-made shrimp stock, warming coals for the grill, dicing veggies.

Chorizo & Shrimp Paella, serves 6

2 spanish chorizo sausages, sliced thickly

1 lb. shrimp, peeled & deveined, peels reserved for stock, optional

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow onion, diced

2 c. cherry tomatoes, halved

3 cloves garlic, minced

1/2 c. frozen sweet peas

2 stalks fresh thyme

a generous pinch of saffron threads

1 tsp. Old Bay seasoning

1/2 tsp. smoked paprika (pimenton)

1 bay leaf

1 c. clam juice

2 c. water

3 c. chicken stock

4 c. short grain Spanish rice or arborio rice

1 bunch flat leaf parsley, chopped

up to 1/4 c. olive oil

salt & pepper to taste

Begin by peeling & deveining the shrimp. Set the shrimp aside & reserve the shells. Over medium-low heart combine the chicken stock, water & clam juice in a sauce pan. Add the shrimp shells, saffron, Old Bay, the bay leaf & a pinch of salt & pepper. Simmer on low heat for at least 15 minutes & up to an hour. Once warmed through & fragrant, strain, discard shells etc. & keep warm over low heat.

Meanwhile, if using grill, which I highly recommend (it adds a really fantastic smokey flavor), heat the coals. If not, heat your stove to high heat. Once the grill or stove is hot throw the chorizo a cast iron skillet (this is important, it really adds a nice flavor & can take really high heat) & sauté for a minute or two until they have slightly browned. Remove them from the pan & set aside.

Toss in a big drizzle of olive oil & scrape up any browned bits that have stuck to the pan. Add the onion & sauté until translucent (about 2 minutes). Add the peppers & tomatoes & cook another 3 minutes until they've softened. Add the garlic, thyme & half of the parsley & sauté until fragrant (about 45 seconds to a minute).

While the veggies cook scoot the pan over to one side of the grill & grill the shrimp on the other side (about 1 1/2 minutes per side). If cooking stove top, sauté the shrimp in another pan for a few minutes until cooked through with a bit of salt & pepper. Set aside & reserve.

Throw the rice in & cook until it becomes opaque (the rice has a tiny bit of translucency to it & cooking it for a few minutes should make it appear opaque) & is coated with oil. Once your rice is ready add a bit of the warm shrimp stock & stir to loosen any bits that have stuck to the pan. Tuck the chorizo & shrimp into the rice/veggie mixture. At this point, stirring is no longer necessary & is traditionally avoided. Now, add the broth one 1/2 c. at a time letting each bit absorb before adding more. Continue this process until the stock is all absorbed.In the last few minutes, sprinkle the top with peas.

Serve up immediately & garnish with remaining parsley.

Verde Poblano Enchiladas with Zucchini Rice

2011-04-24T10:16:00.000-07:00

When people think of comfort food usually things like chicken soup, meatloaf & mashed potatoes come to mind. Call me strange, by enchiladas are most often the first thing I think of. I blame it on growing up in Texas. Every occasion, special or otherwise, called for a trip to the nearest Tex-Mex spot. Okay, I'll admit, chicken soup pops up too, but something about cheesy enchiladas just hits the spot when I need a pick-me-up.

Verde Poblano Enchiladas, for 410 corn tortillas

2 large poblano peppers

1 jalapeño pepper, sliced into rings

1/2 c. tomatillo salsa

1/4 c. sour cream

1/4 c. asadero cheese, grated

1/4 c. montere jack cheese, grated

1 tbsp. olive oil

Heat the broiler & char the poblanos until the skin blackens, turning occasionally, about 10 minutes. Place the peppers in a bowl covered with a dish towel & let cool. Turn the heat on the oven down to 400F.

Meanwhile, stack the tortillas on a plate & drizzle each with a bit of olive oil. Place a damp paper towel on top of the stack & cover with another place. Microwave the tortillas for 30 seconds, this will make them much easier to work with & keep the tortillas from cracking when you roll them.

Once the poblanos are cool remove the charred skin. It should be loose & come over relatively easily simply by peeling it. Slice the skinned peppers into strips about 1" long. Drizzle the remaining olive oil & a bit of tomatillo salsa in the bottom of a rectangular baking dish. Grab a warm tortilla & fill with a few strips of poblano, a sprinkle of asadero cheese, a sprinkle of monterey jack cheese & a small spoonful of salsa. Roll the tortilla tightly around the filling & place it seam side down in the baking dish. Repeat this process until all ingredients are gone.

When all of your enchiladas are rolled top with the remaining salsa, cheeses, sour cream, jalapeño rings. Bake until golden, about 10 minutes. Serve immediately.

Zucchini Rice, for 4

1 c. white rice

2 c. chicken stock

1 yellow onion diced

1 zucchini, grated

1 tbsp. olive oil

Over medium heat, drizzle a sauce pan with the olive oil & saute the onion until translucent, about 2 minutes. Add the rice & cook until it turns opaque, another minute or so. You may need to drizzle a bit more oil in to keep the rice from sticking.

Add the stock & cook over low heat, covered until the liquid has absorbed, about 10 - 15 minutes. Once cooked, fold the zucchini in & let sit covered for about 5 more minutes.

Asparagus Cashew Stir-Fry

2011-04-10T13:20:00.000-07:00

There are lots of things I love about a trip home to East Texas. Pretty rolling hills, big pine trees, family dinners, untapped thrift stores, swimming, but it's hard to beat the haul of home-grown produce my folks send me home with: bright bundles of asparagus & greens in the spring, blueberries, squash & ears of corn is the summer. Sadly their green thumbs weren't inherited. Right now I'm doing well to keep my little cherry tomato plant & a few herbs alive. In the mean time, I'm more than happy with their garden goodies.

Asparagus Cashew Stir-Fry, for 2-3

1 bundle asparagus, cut in 1" pieces

1 small nub of fresh ginger, minced

1 16 oz. carton of tofu, sliced in 1" strips

3 cloves garlic, minced

1 bunch green onions, sliced thinly

1 small bunch of fresh mint, julienned

1 small bunch of fresh basil, julienned

1 c. fresh spinach

2-3 tbsp. sesame oil

1 tsp. red pepper flakes

4 tbsp. hoisin sauce

1 lime, zested & juiced

Prepare white rice (I like Jasmine) according to package directions. Meanwhile, if your tofu comes packed in water (most does) drain it on a few paper towels or a dish towel. While the tofu drains, heat some sesame oil over medium heat in a pan or wok. Throw in the tofu & cook until golden tossing occasionally, about 4 minutes. You may need to do this in batches. Once cooked, set the tofu aside.

If needed, drizzle in a bit more sesame oil then add your asparagus, green onions, red pepper flakes & ginger. Once cooked through, about 2 - 3 minutes, add the garlic & cook 1 minute more. Add the spinach & cashews & cook until spinach wilts, about 1 minute. Throw the tofu back in then add hoisin sauce, lime juice & lime zest. Toss to combine. Top with fresh basil & mint & serve with rice.

The Recoil

2011-04-08T09:23:00.000-07:00

A few months ago we took a quick trip to San Francisco. I love that city. The crisp weather, the bright houses, the ocean air, the green parks, it's just perfect. On our long weekend we stumbled across a bar called The Bloodhound. It had a kind of rustic west meets a moody speakeasy vibe & we fell in love. Namely because of The Recoil. Silly name, yes, but the drink is perfect! So perfect that we stopped back in three times that weekend. Ever since our return home its been haunting me.

The Recoil

adapted from The Bloodhound
1.5 oz. bourbon (I prefer Bulleit.)
.5 oz. St. Germain elderflour liquer
.5 oz. freshly squeezed lime juice
a splash of ginger beer (Not ginger ale, please! Ginger beer has a spicy kick & it really makes the cocktail.)

2 springs fresh mint

Fill a cocktail shaker with ice & shake the first 3 ingredients 20 times. Strain into a pint glass filled with ice - the Bloodhound uses pint Mason jars, which is a very cute touch - top with ginger beer. Garnish with a lime & mint.

Simple Supper: Black Bean Tostadas with Radishes & Cilantro Onion Relish

2011-04-06T13:57:00.000-07:00

We used to eat a simple version of these guys all the time when I was a kiddo. A crunchy tostada with refried beans & cheese never failed to please me. I guess I haven't changed too much because I am still endlessly happy with this modest meal. The building blocks are the same: tostada, beans, cheese but you can add anything you like from that point. Spicy radishes & loads of cilantro-onion relish are my favorite things to pile on. Throw a cold beer in the mix & you're got a perfect simple supper.

Black Bean Tostadas with Radishes & Cilantro-Onion Relish, for 2

4 fresh corn tortillas

1/4 c. vegetable oil

salt to taste

1 can refried black beans*

4 tbsp. queso fresco (can be found in most Mexican grocery stores), crumbled

1 c. romain or ice-burg lettuce, julienned (sliced thinly)

1 - 2 radishes, sliced thinly

1 ripe avocado, sliced thinly

1 - 2 tbsp. scallions, chopped

1 - 2 tbsp. pickled jalapeños

salt to taste

Heat the beans up over medium heat. *If you want to give them an extra oomph throw in a tbsp of bacon fat. Decadent? A bit, but it makes a huge difference. While the beans are heating, heat the vegetable oil over medium-high/high heat until it begins to look glossy & water sizzles when it hits the surface (you can test this by simply flicking a drop off of your finger - careful to keep those digits away from the hot oil!). This should take about 2 minutes. Once the oil is hot add the tortillas, one at a time, & cook until golden & crisp, about 30-45 seconds per side. Set the tortillas aside to drain on a paper towel or bag & salt them while they're still warm.

Once your beans are warm & your tortillas crisped up you're ready to assemble. Layer as you like, but I prefer a scoop of beans topped with queso fresco, avocados, lettuce, radish slices, pickled jalapeños & a bit of cilantro-onion relish (recipe below).

Cilantro-Onion Relish, yields approximately 1 1/2c.

1 yellow onion, minced

1/2 c. fresh cilantro, minced

1 lime, juiced

Chop the onion & cilantro as finely as you can. Mix together on the cutting board & give them one more quick chop. Toss in a bowl with lime juice. This will keep in the fridge for up to a week & is great on beans, tamales, eggs & tacos.

Kitchen to table time: 15 - 20 minutes

Asparagus Penne with Lemon-Tarragon Goat Cheese

2011-03-24T10:14:00.000-07:00

It's officially spring now. There are new buds on our trees every day & the wisteria in the front yard is blooming. The doggies are taking longer naps in the sunshine & we're sipping beer in the backyard most afternoons. It's almost warm enough for a dip in the springs. Actually, it is warm enough for a dip. We took the first one of the year yesterday & then tucked into a big bowl of this bright, lemon-y pasta. I love this time of year.

Asparagus Penne with Lemon-Tarragon Goat Cheese, for 2

adapted form Smitten Kitchen

1/2 lb. whole wheat penne pasta

1/4 c. soft goat cheese

1 tbsp. fresh tarragon, minced

1 tsp. lemon zest

2 large cloves garlic, minced

1 small bunch of asparagus, cut into 1" pieces

1 tbsp. olive oil

salt to taste

pepper to taste

Bring a pot of salted water to boil & cook the pasta according to package directions. Meanwhile, heat the olive oil in a saute pan over medium heat. Add asparagus & cook until bright green, about 3 minutes, add the garlic & cook until fragrant, 1 minute more. Salt & pepper to taste.

Toss the goat cheese, lemon zest, tarragon, a pinch of salt & a pinch of pepper in a bowl. Mash all ingredients together with a fork.

Toss all ingredients (pasta, asparagus & cheese mixture) together until the pasta is well coated. Serve immediately.

Justine's Mussels & Parsley Garlic Fries

2011-03-07T20:36:00.000-08:00

Justine's, a perpetually buzzing little French restaurant tucked between a bunch of non-descript East Austin warehouses, is our go-to spot. It's our birthday spot, our trying-to-impress-an-out-of-towner spot, our the-weather's-really-nice-let's-go-sit-outside-and-have-some-wine-and-pate spot, our date spot... really our favorite place for just about everything. You can always count of perfect steaks, garlicky escargot, crisp veggies & cheap house wine. Their menu is simple but impossible to argue with; there's something to please everyone.

Typically our order goes down something like this: red wine, escargot, charcuterie plate & an order of steak frite. Last time we stopped in a friend shook things up & ordered mussels. Of course we each snagged a bite & have been dreaming about the buttery, salty gems ever since. So, unable to get them out of my head, I decided to try my own version at home last night. After dinner the hubbs proclaimed on facebook: "Delicious mussels and fries, Justine's style via my wife continuing to be amazing." So I guess they weren't half bad.

Justine's Mussels with Parsley Garlic Fries , for 2

1 lb. mussels, washed & de-bearded

1 c. chicken stock

1 c. dry white wine

a few saffron threads

3 cloves garlic, minced

3 cloves garlic, sliced

1 shallot, sliced

2 tbsp. olive oil divided

1 tbsp. sage, minced & divided

1 tbsp. parsley, minced & divided

1 package frozen french fries (I like Alexia Yukon Gold Julienne Fries)

salt to taste

Preheat the oven according to french fry package directions (probably about 400F). Toss the fries in half of the olive oil, half of the sage, half of the parsley, the minced garlic & a bit of salt. Cook according to package directions (about 25 minutes usually).

While the fries cook, heat the remaining olive oil in a dutch oven. Saute the shallot & sliced garlic with a pinch of salt until fragrant. Add half of the remaining sage & parsley. Add the stock, wine & saffron. Bring the broth up to a simmer. Check the mussels for any that are partially open & discard them. All of your mussels should be tightly closed. Toss the mussels in the broth & simmer covered for about 8 - 10 minutes or until the mussels open up. Serve them in the broth & sprinkle with the remaining sage & parsley. Serve the fries on the side. Try dunking them in the broth, it's delicious!

Bacon Pork Loin with Peas a la Francais

2011-03-06T17:39:00.001-08:00

Finally, around 10pm I made it home. I hate working late, but I guess it comes with the territory... After grumpily tossing off my impractical heels & cursing the pain my feet were in I noticed dinner was already tucked in the oven. After introducing my hubby to Avec Eric, which he'd watched all afternoon, he decided to make me dinner. Yay! He's a fantastic cook. He should cook more often.

Bacon Pork Loin with Peas a la Francaise, for 4

adapted from Avec Eric

1 6 oz. pork tenderloin

8-12 slices bacon

1 tbsp. olive oil

2 tbsp. butter

1 c. chicken stock

2 cloves garlic, minced (plus more whole cloves to toss into the roasting pan if you like)

1 yellow onion, diced

2 c. frozen peas

1 c. shredded Bib or Boston lettuce

salt to taste

pepper to taste

Preheat oven to 375F. Season the pork with salt & pepper then wrap in bacon once. Once wrapped one time, trim the remaining bacon & reserve for the peas.

Meanwhile, warm the olive oil over medium-high heat in an oven proof skillet & brown the pork loin on all sides, about 5 - 6 minutes. Once seared, move to the oven & cook through, about 7 -10 minutes or until the pork registers 145° in the center when tested with a thermometer. When the pork is done, transfer to a cutting board to rest.

Meanwhile, cube the remaining bacon & cook it in a stock pot over medium heat until golden. Melt half of the butter & sweat the onion until translucent, about 2 minutes. Add the garlic & cook until fragrant, about 30 seconds. Add the peas & chicken stock & cook until peas are tender & stock is reduced by half or more, about 5 minutes. Add the remaining butter & stir to combine & melt. Add the lettuce & stir a bit more until the lettuce is wilted.

Slice to pork & serve over a bed of peas.

Dijon Chicken with Fried Sage

2011-03-02T11:54:00.000-08:00

Texas winters are mercifully short. Comically short, really. It's not exactly a season here, just a few really cold weeks. I always dreamed of living in New York, but I know the winters would kill me. I don't handle cold very well. Give me solid 1 month of days over 100° & I'm fine but drop below freezing & we have a problem. Needless to say, I've been thrilled with 75° highs rounding out February & ringing in March. As soon as the weather turns I find myself craving brighter flavors; think lemon & loads of fresh herbs. Dijon chicken was my answer to crisp spring flavors the other evening. Well, the chicken & a bottle of vino verde. That helped too.

Dijon Chicken with Fried Sage, for 2

2 large bone-in skin on chicken thighs

2 tbsp. olive oil, divided

salt to taste

pepper to taste

1 tbsp. dijon mustard

1 clove garlic, minced

1 sprig fresh sage (about 12 leaves), half minced

1/4 c. white wine

Pre-heat the oven to 400F. Heat half of the oil over medium-high head in a cast iron (or other oven proof) skillet. Pat the chicken dry with a paper towel & sprinkle both sides liberally with salt & pepper. Cook skin side down for about 2-3 minutes, or until the skin turns golden brown. Try not to move the chicken too much so you get a good crust on the outside, this will keep it juicy on the inside. Flip the chicken & cook the other side for about 2 minutes. Move the skillet to the oven & cook for 12 minutes or until the chicken is cooked through.

While the chicken is cooking heat the remaining oil over medium-high in a small pan. The oil will take on a glossy sheen when it's hot, once really hot, drop a sage leave or 2 at a time in the oil. The leaves will bubble a bit & turn bright green. Let cook for about 5 seconds, as soon as the edges of the leaves curl remove & drain on a paper towel.

Once cooked, set the chicken aside & in the same skillet (with drippings) add the garlic & minced sage. Saute for a moment. Add the wine & dijon mustard. Whisk to combine. Cook until reduced & slightly thick. Drizzle the sauce over the chicken & top with fried sage leaves.

Steak Sides: White Bean & Sun-dried Tomato Salad with Dijon Spinach

2011-02-26T16:01:00.000-08:00

I love a good steak. Medium rare with a good sear on it, please. Steak sides on the other hand can get a little boring. Steamed asparagus & baked potato is my default setting. So, when Ray came home from a recent grocery trip with a beautiful boneless ribeye I decided to try something new.

White Bean & Sun-Dried Tomato Salad, for 2-3

1 can giant white beans, drained & rinsed (white kidney beans will do too)

6-8 sun-dried tomatoes (packed in oil is best), julienned

6-8 large basil leaves, julienned

1 tbsp. olive oil (substitute the oil the tomatoes are packed in for an extra punch)

1 tsp. white truffle oil

salt to taste

pepper to taste

Toss all ingredients together & eat up. It's that easy!

Dijon Spinach, for 2-3

1 bunch baby spinach, stemmed

1 tbsp. dijon mustard

1/8 c. heavy cream

1/2 tsp. white pepper

1 tsp. olive oil

salt to taste

Heat the olive oil over medium heat & wilt the spinach. Salt to taste. While the spinach is wilting, whisk together the cream, white pepper & dijon. Pour the dijon mixture over the spinach & reduce heat to low. Cook for 2 minutes longer.

Beef Carpaccio & Garlic Artichokes

2011-02-17T11:09:00.000-08:00

Our first Valentine's Day together was in 2007. Sick of waiting on tables in over crowded, impersonal restaurants & watching couples struggle to enjoy the "perfect night" together, we opted out. Armed with a bottle of Montepulciano Ray had stashed for ages from his brief stint in Italy, a DVD of the Apartment & a lovely piece of beef tenderloin we stayed in. Somehow, a musty rental house, a couple of candles & home cooked meal tops dinner reservations every time. So, with little fanfare, we achieved the "perfect night." The "perfect" Valentine's Day.

Beef Carpaccio, for 2

1 8-10 oz. beef tenderloin

2 tbsp. olive oil, divided

salt to taste pepper to taste

1 small bunch arugula

1 small piece of parmigiano-reggiano

1 small lemon, zested & juiced

Freeze the tenderloin for at least one hour. Once frozen, heat a skillet over high heat (you want it very hot!) & throughly salt & pepper the tenderloin. Drizzle about half of the oil in the skillet & sear the tenderloin on all sides, about 4 minutes total. You're not trying to cook it through, just give it a good sear on the outside. Once seared, place the tenderloin back in the freezer for at least another hour. This will make it much easier to slice the meat very thinly.

While the meat is freezing, make a bed of arugula. After an hour, remove the tenderloin from the freezer & slice it as thinly as possibly (be very careful!). Arrange the slices on top of the arugula & toss some parmesan shavings over it (I usually use a vegetable peeler to get small parmesan shavings - though you could just grate it if you like). Finally, drizzle with the remaining olive oil, lemon juice & zest. Serve at room temperature or cool.

Garlic Artichokes, for 2

1 large artichoke

6-8 garlic cloves, crushed

1 tbsp. butter

salt to taste

pepper to taste

Sauce options: Garlic Lemon Butter, Rosemary Lime Mayo

Bring 1 c. salted water to a rolling simmer in a deep pot. Meanwhile, trim the pointy tops off all the artichoke leaves, trim the base of the stem off & trip the very top of the artichoke off (leaving you with a flat top & bottom). Stick garlic cloves & small cubes of butter between the leaves (no where specific, just anywhere you can wedge a bit in). Put the artichoke, stem end down, in the pot & cover it. Let it simmer for 20-30 minutes, or until the leaves easily pull away. Halve the artichoke & scoop out the choke (the thistly part in the center) with a spoon. Serve with dipping sauces of choice. My two favorites are Garlic Lemon Butter & Rosemary Lime Mayo - I've included recipes below.

Garlic Lemon Butter

2 - 2 1/2 tbsp. unsalted butter, melted

1 clove garlic, minced

1/2 lemon, juiced

Whisk all ingredients together.

Rosemary Lime Mayo

3 tbsp. mayo

1/2 tsp. minced fresh rosemary

1/2 tsp. lime zest

Whisk all ingredients together. Enjoy!

Pink Buttercream

2011-02-14T12:58:00.000-08:00

This pretty dude was resting on my desk when I got to work this morning. Nothing says "Valentine's Day" like a hot pink doughnut! If I'd had the foresight I might have picked up a dozen myself & iced them with a bit, or a lot, of buttercream.

Pink Buttercream, ices one cake or a dozen cookies, cupcake or doughnuts

adapted from Savory Sweet Life

1 c. (2 sticks) unsalted butter, at room temperature

3 c. confectioners sugar, sifted

4 tbsp. milk

1/2 tsp. salt

1 tbsp. vanilla extract

8-12 drops pink food coloring

Cream the butter on medium speed in a mixer fitted with a paddle attachment for 2 minutes. Change the speed to low & add the confectioners sugar 1 cup at a time until fully incorporated. Increase the speed back to medium & add the vanilla & salt. If the icing is to runny add a bit more confectioners sugar. If it is too thick, add a bit more milk. Add the food coloring a few drops at a time until desired "pinkness" is reached & mix with a spatula. Grab your nearest baked good (think cupcakes, cookies, doughnuts) & ice away!

Negroni Chicken with Braised Blood Oranges

2011-02-07T18:26:00.000-08:00

How ironic. Carefully slicing away at blood oranges until somehow my finger finds its way under my knife. My brand knew sharp-as-hell Global knife. Blood oranges indeed. Luckily that slip was nothing some gauze, a few bandaids & a big glass of wine couldn't fix. Admittedly, this dish is a little complicated & a bit of work, but it is well worth the blood, sweat & tears. Pun intended.

Negroni Chicken with Braised Blood Oranges, for 2

adapted from Bon Appetite, February 2011

1 bone in, skin on split chikcen breast

1 blood orange

1/2 c, chicken stock

1 small yellow onion, sliced

2 sprigs fresh thyme, minced, (about 2 tsp.)

2 sprigs fresh rosemary, minced (about 2 tsp.)

4 tbsp butter

1 tbsp olive oil

1/4 c. sweet vermouth

1 tsp. ground clove

1 tsp. ground cinnamon

1 tsp. orange zest (from the blood orange)

In a medium baking dish combine the vermouth, clove, cinnamon, orange zest & 1 tsp. minced thyme, then add the chicken & let marinate for at least 1 hour or over night.

Preheat the oven to 450F, both the oranges & chicken will cook at this temperature. Meanwhile, melt 1 tbsp. butter over med-low heat & saute the onion along with 1 tsp. thyme & 1 tsp. rosemary until very brown, 30 minutes. While the onions are browning, arrange the orange slices in a shallow baking dish. Then dot each slice with a bit of butter (this should take 2 tsbp in all) & sprinkle with 1 tsp. rosemary. Cover with chicken stock, about 1/4 c., then cover with foil. Bake on the lower rack for 45 minutes.

While the oranges are baking, heat the oil in an oven proof skillet (cast iron preferably). Add the chicken skin side down & sear until browned, bout 4 minutes. Flip & cook for another 2 minutes. Add the marinating liquides. Bake on the upper rack for 15-20 minutes or until the breast reached 160F when an instanr read thermometer..

While the chicken is baking, add the remaining stock & butter to the onions & reduce until syrupy.

Serve the chicken drizzled with the onions & sauce with the braised oranges on the side.

Tenderloin Split Pea Soup

2011-02-07T08:41:00.000-08:00

When I was a kid I always kind of thought split pea soup looked like puke. I still kind of think it looks like puke, but I can get past it much more easily. I can get past it because I know it is delicious. You know this too, right? I hope so. If not then I've probably put you off the stuff forever with my aforementioned analogy. So, disregard your wild childhood imagination (& mine) & trust me when I say, you can not beat a bowl of earthy, robust split pea soup. Especially if you toss a pork tenderloin in there. Mmmm.

Tenderloin Split Pea Soup, for 2
1/2 lb. pork tenderloin, seasoned to taste*
1 c. dried split peas
2 c. water
2 c. chicken stock
1 tbsp. butter
1 tsp. bacon drippings (optional, but yummy)
2 ribs of celery, diced
2 carrots, diced
1 large yellow onion, diced
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 c. buttermilk
salt to taste
pepper to taste

Season your pork tenderloin to your liking (*try salt, pepper, garlic, rosemary & olive oil). Roast at 350F for 30 minutes or until cooked through (an instant read thermometer should read about 160F). Set aside & let rest, about 10 minutes. After resting, cube the pork & set aside.

Bring the stock & water to a boil. Add the peas & let soak for an hour. Meanwhile, in a large pot saute the veggies & onions in the butter & bacon drippings until soft, about 5 minutes. Add salt, pepper, thyme & rosemary, stir to combine. After the peas have soaked drop them, along with the broth & water into the pot with the veggies. Simmer for 20 minutes or until tender then puree with an immersion blender if you have it, or standard blender if not. Poor the pea puree back into the pot & add the buttermilk & pork. Bring back up to a slow simmer & serve with crusty bread.

Simple Supper: Spaghetti with Kale

2011-02-04T09:37:00.000-08:00

It snowed!! Real, actual snow... in Texas... in central Texas! Granted it was scarcely an inch, but here that's enough snow to shut down the city. Don't ask me why, but we just can't handle this snow stuff. Last night while waiting for the "inclimate weather" to hit, I made a big batch of Spaghetti with Kale to get us through the storm. With a kick of red pepper & an extra hearty boost from the kale, this spaghetti really did the trick. Good thing I made a double batch since we're "snowed in."

Spaghetti with Kale, for 2

adapted from Real Simple, Feb '11

1/2 lb. whole wheat spaghetti or capellini

1 small bunch kale, coarsely chopped & stemmed

1 yellow onion, diced

4 - 5 cloves garlic, minced

1 tbsp. olive oil

1 can diced tomatoes (fire roasted if you can find it)

1/4 c. tomato sauce

1/4 c. red wine

1 tsp. red pepper flakes

1/2 tsp. dried oregano

1/4 c. grated parmesan

salt & pepper to taste

Boil the spaghetti according to package directions. Drain & reserve 1/4 c. of pasta water. Meanwhile, heat the olive oil over medium head in a large, deep saute pan or pot. Add the onions & saute until golden, about 4 minutes. Add the garlic, red pepper flakes, oregano & a tsp. or so of salt & pepper, saute 1 minute longer. Add the kale & cook until wilted, about 5 minutes. Add the wine & cook 1 minute, until reduced. Toss in the can of diced tomatoes & tomato sauce & simmer for a few minutes. Add the pasta & reserved water, toss to coat & serve with grated parmesan.

Kitchen to table time: 20 minutes, tops

Beet & Fennel Soup with Greek Yogurt

2011-02-02T16:31:00.000-08:00

Considering this photo was the first tidbit shared here in months I figured I'd share the simple recipe that goes along with it. Why not, right? I'm sure with this nasty winter weather that is plaguing most of us right now you'd love nothing more than to curl up with a bowl of hot soup. Ok, maybe I'm projecting. Maybe it's just me that wants a hot bowl of pretty, warm, creamy, rich soup in my belly. I bet it's not though.

Beet & Fennel Soup with Greek Yogurt, for 6-8

adapted from Bon Appetite, January 2010

2 tbsp. olive oil

1 large onion, chopped

1 large fennel bulb, chopped, fronds reserved

1 1/2 tsp. fennel seeds

2 large beets, peeled & cut into small cubes

2 c. low sodium chicken broth

1 c. plain greek yogurt, plus more for serving

fennel fronds, for garnish

Heat the olive oil in a deep stock pot or dutch oven over medium heat. Add the onion, fennel & fennel seeds & saute until the veggies soften, about 5 minutes. Add the cubed beets & stir to coat. Add the chicken broth & bring to a boil. Reduce heat to medium-low & simmer until beets are tender, about 20 minutes. Puree soup with an immersion blender, if you have one, or in batches in a blender. Return to the same pot & add the greek yogurt. Season to taste with salt & pepper & warm through. Garnish with fennel fronds & a bit more yogurt & if you're hungry & big hunk of crust bread.

Old habits.

2011-02-01T14:54:00.000-08:00

I keep finding myself snapping shots of my meals. I haven't updated diligently in several months yet somehow I'm reaching for the nearest documenting tool, most often my phone, every time I sit down to dinner. Old habits die hard. And for good reason. Maybe some habits shouldn't die. Yes, you should quit smoking. Yes, you should stop checking your email every 2 minutes. Yes, you should stop biting your nails. But why not hang on to some of those "bad" habits? Yes, you should always cook way too much food. Yes, you should watch Netflix in bed with your doggies. Yes, you should keep documenting your meals, even if your food gets cold sometime. And, why not add a good habit back to the list? You should keep blogging. I should keep blogging. I think. Right? I've really missed sharing food experiences & ideas. A few kind friends have said they miss it too. So, with a little prompting from pals & my over crowded iPhoto library, I'm back at it.

Chili Seared Snapper with Jicama, Mango & Mint Salad

2010-08-02T13:53:00.000-07:00

In my time away from home, two years to be exact, a crush of new restaurants have popped up. Classic French bistros, little cafés, Argentinean steak houses, oh-so-chic sushi spots, & food trucks galore. Needless to say, I've been plowing through these places as quickly as my wallet will allow. Lots of yummy stuff has stuck with me, bacon, avocado & re-fried bean tacos, beet home-fries, juicy pork buns, perfectly seared scallops, & an insane piece of snapper. Foie Gras Snapper seared in Lobster Oil to be exact. A rare appearance at a new-to-me, but well loved haunt, Buenos Aires Café this snapper, paired perfectly with a jicama & mango salad, has been taunting me all week. Foie Gras & lobster oil may be a bit decadent for a run of the mill weeknight dinner, but swap them out for a dash of truffle & chili oil & you've got yourself a tasty piece of snapper. Team it up with re-fried black beans* & a cool jicama & mango salad for a quick simple supper.

Chili Seared Snapper, for 2

1 1lb. red snapper fillet, skin on

1 tbsp. olive oil

1 tsp. truffle oil, divided

1 tsp. chili oil, divided

1/2 tsp. Old Bay seasoning, more to taste

1/2 tsp. All Purpose Greek Seasoning*

salt to taste

pepper to taste

Rub the fillet in half of the truffle & chili oils then rub it in Old Bay, Greek seasoning, salt and pepper. Heat the remaining oil along with the olive oil in a cast iron skillet. Sear the fillet for 3 - 4 minutes on each side or until white & flaky.

Jicama, Mango & Mint Salad, for 2

1 small jicama, peeled & sliced thinly

1 mango, cubed

2 - 4 tbsp. fresh mint, chopped

2 - 4 tbsp. cilantro, chopped

1 lime, juiced

1 - 2 tbsp. olive oil

salt to taste

Half the jicama & peel it. I find it easiest to set the halves face down & run a sharp knife down the sides until all the skin is gone. You loose a little more jicama flesh this way, but it's much faster than trying to peel it with a vegetable peeler. Once peeled, slice the jicama thinly. Set aside in a bowl. Peel & cube the mango. Toss in the bowl with jicama. Throw in the remaining ingredients & toss. Serve chilled or at room temperature.

*For quick but tasty re-fried black beans toss in a chopped poblano pepper & a minced clove of garlic with a can of re-fried black beans. A dash of cumin doesn't hurt either.

Balsamic Black Pepper Ice Cream with Strawberries

2010-07-29T15:27:00.000-07:00

I missed this. I missed this little golden tub of perfect vanilla ice cream -- that can only be found in Texas. Well, I'm exaggerating, you can find it across most of the South East, but it was born & bread in Texas. I'm finally back in the land of Blue Bell. The land of Lone Star. The land of hot sun, cold springs, dusty roads, & big skies. I'm back in Texas. Finally.

Settling in, back into a routine, took a while. Longer than I expected. But I'm finally comfortable again. Comfortable in our sunny house. Our new home. Our first home. I'm gradually reacquainting myself with the kitchen as well. We hosted our first dinner party, of sorts, the other evening & I decided a dressed-up carton of that golden ice cream would be a fitting dessert. It was perfect, even if I we got lost in our wine & forgot to serve it. It was just as good the next morning for breakfast.

Balsamic Black Pepper Ice Cream, yields 1 pint

adapted from Nancy Silverton's A Twist of the Wrist

1 pint vanilla ice cream (best you can find)

2 tbsp. balsamic vinegar, plus more for serving

1/2 tsp. cracked black pepper

1 dzn. strawberries, quartered

1/2 c. sugar

Let the ice cream thaw for 5 - 10 minutes. Empty the carton into a mixer fitted with a paddle attachment. Reserve the carton. Set it on a slow speed & slowly drizzle the balsamic vinegar in. Add the pepper. Continue mixing until well combined, about 5 minutes. Pour the contents back into the carton & re-freeze, about 45 minutes.

Meanwhile, toss the quartered strawberries in a bowl with the sugar. Let sit until the sugar dissolves, about 20 minutes, and the strawberries slightly soften.

Garnish the ice cream with strawberries and a slight drizzle of balsamic vinegar.

Salted Fudge Brownies

2010-04-13T22:53:00.000-07:00

There are books everywhere. The one puny book self was full ages ago. Now they're stacked along the walls. Under chairs. On the couch. They're everywhere. Fairy Tales and the Art of Subversion. Re-Enchantment. Funeral Customs. The Culture of the Copy. On the Origin of Stories. These all add up to a thesis ... eventually. After writing, reading, writing, and more reading for hours on end your brain kind of goes numb. Aside from a excess caffine, not much jolts your brain back into action like sugar.

With Ray hunkered down in the living room knee deep in papers, laptops, cords, pens and the like I escaped to the kitchen and tested out a new recipe: salted fudge brownies. These rich, chewy guys are, no joke, the best brownies I've ever had. These are it. I'm not sure how much they actually helped the writing process, but now, along with our mountain of books we have a happy pile of brownies.

Salted Fudge Brownies, makes about 16
adapted from Food & Wine
1 1/2 sticks unsalted butter
2 oz. unsweetened chocolate (I recommend Scharffenberger), finely chopped
1/4 c. unsweetened cocoa (I like Droste)
2 c. sugar
3 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. instant espresso powder
1 c. all-purpose flour
1/2 tsp. sea salt

Preheat the oven to 350°F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.

In a large saucepan (or better yet double boiler), melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking the dry ingredients together (cocoa, sugar, flour, & espresso powder) & thoroughly incorporate them into the chocolate/butter mixture. Add the eggs & vanilla. Pour the batter into the prepared pan & smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Smooth the surface again if necessary.

Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft & a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature. They're also quite good chilled - it intensifies the fudge-y texture.

One year ago: Spring Green Fritatta

Lazy Man's Eggs Benedict

2010-04-11T12:28:00.000-07:00

Sunday morning breakfasts are something of a ritual around my house. Nothing fancy, but we always sit down for breakfast. Usually migas or a quick scramble land on the table, but this morning I went for broke. For some reason I decided it was a good day to attempt Hollandaise sauce. I'd never made it before -- probably because of my serious phobia of the stuff as a child -- & the sunny, tangy sauce sounded perfect for an uncharacteristically gray California morning. Who says it never rains in Southern California? Drenching a crisp piece of toast & a runny poached egg, our lazy man's eggs benedict almost made me forget the bleak April weather.

Lazy Man's Eggs Benedict, for two
2 large eggs, poached
2 pieces of toast
1/2 c. Sunny Hollandaise Sauce (see below)
a few dashes of tabasco

Toast the bread. To poach an egg, bring a small sauce pan of water to boil. Crack an egg into a small bowl or coffee cup. Once boiling, bring the water down to a hard simmer & slid the egg into the water. Cook for 2 minutes for a runny egg & 2.5 - 3 minutes for a harder egg. Remove from the water with a slotted spoon. Nestle on top of the toast & drizzle with Hollandaise sauce & a few shakes of tabasco.

Sunny Hollandaise Sauce, makes 1/2 c.
1 tsp. fresh lemon juice
1 pinch salt
1 pinch cayenne
2 egg yolks
1/2 stick butter, melted

Bring a small sauce pan of water to a hard simmer. Meanwhile, whisk the eggs yolks & lemon juice until creamy. Place the bowl with the yolk/lemon mixture over the simmering water (making sure the water doesn't touch the bottom of the bowl) & continue to whisk constantly to avoid scrambling the eggs. Slowly incorporate in the melted butter & keep whisking. Once slightly thickened (about 1 minute) remove the bowl from heat & add the salt & cayenne pepper. Keep warm until you're ready to serve.*

*If a layer of skin forms on the sauce, give it a quick beating with a fork before serving.

One year ago: Spring BBQ Chicken, Ratatouille & Aus-Mex Migas Tacos

Chewy Oatmeal Chocolate Chocolate Cookies

2010-03-12T18:23:00.001-08:00

Oatmeal chocolate chip cookies were a staple in my childhood. More often than not, a deep blue plate piled with little golden cookies was on the kitchen counter. And more often than not, that plate was reduced to crumbs by the day's end. They were the perfect cookie: not to crunchy, not too soft, not too sugary, not to bland. As I've mentioned before, as a child I was pretty sure my mom had magical baking powers.

Yesterday afternoon, stuck at work, it hit me: I need these cookies, NOW. If I don't get some fresh-out-of-the-oven cookies a.s.a.p. I'm going to lose it! Not sure where that craving came from, but there it was & it wasn't budging. So, faced with a serious cookie hankerin,' I culled up all the ingredients as soon as I walked through the door. An hour later, voilà , warm, chewy, chocolaty heaven!

Chewy Oatmeal Chocolate Chocolate Cookies, makes about 3 1/2 dzn.
1 c. butter, softened
1 c. packed light brown sugar
1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
3 c. quick-cooking oats
1 c. chopped dark chocolate, about 1 bar (valrhona or scharffen berger both work well)
1 c. semisweet chocolate chips

Preheat the oven to 325F.

In a large bowl, cream together the butter, brown sugar & white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, cinnamon & salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts & chocolate chips. Drop by heaping spoonfuls onto parchment or foil lined baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

One year ago: Curry Deviled Eggs

Maple-Prosciutto Chicken with Brown Sugar Carrots

2010-03-11T14:09:00.000-08:00

Can't get the kiddos to eat their veggies? Here's a fail-safe method for ensuring optimal veggie consumption: drench them in brown sugar & butter. I never was a terribly picky eater as a child, but there were one or two things I turned my nose up at (Raw tomatoes, no way! Olives, forget it!!). These sugary carrots were not among my food rivals.

I'd forgotten about these sweet little gems until recently. I was standing in the aisles of Trader Joe's with a giant bag of baby carrots in my hands trying to justify the purchase to myself ... well, I'll never eat this whole bag on my own ... they almost always go bad ... what would I even cook with baby carrots ... brown sugar carrots, of course!

The next dilemma, what on earth to eat with sweet veggies? Well, fried chicken & mashed potatoes are often teamed up with them, but I wanted to dress it up a bit. Adult-ify them, if you will. Crisp, salty-sweet, maple-y prosciutto wrapped chicken turned out to be the perfect partner for these sugary little carrots. Not to mention, if I may say, super yummy!!

Maple-Prosciutto Chicken, for 2
2 chicken breasts, boneless & skinless
4 slices prosciutto
1 shallot, minced
1 tbsp. unsalted butter
1 1/2 tbsp. maple syrup
1/4 c. white wine
salt to taste

Preheat the oven to 350F. Meanwhile, wrap the chicken breasts in cellophane & pound them (the back of a heavy skillet works wonders) until they're about 1/2" thick. Heat an oven proof skillet over medium heat and melt the butter.

While the butter melts, wrap the chicken breasts in prosciutto -- two slices of prosciutto per breast should be enough -- & press well. Simply pressing firmly should keep the prosciutto secure on the chicken, but use a tooth pick or two if necessary.

Next, toss in the shallot & a pinch of salt in with the butter. After a minute or so, add 1 tbsp. of the maple syrup. Brown the chicken breasts on each side, about 4 minutes per side. Then transfer the skillet to the oven for 2 - 3 minutes to cook through.

Finally, remove the skillet from the oven & set the chicken aside. De-glaze the pan with white wine & add the remaining syrup. Drizzle over the chicken & serve.

Brown Sugar Carrots, for 2
1/2 lb. baby carrots
1/4 c. brown sugar
2 tbsp. unsalted butter
a pinch of salt

In a medium sauce pan melt the butter. Once melted, toss in the sugar & combine. Then add the carrots & cook over medium heat, stirring occasionally, until soft, about 15 minutes.

One year ago: Suprêmes de Volaille aux Champignons & Melanzane alla Parmigiana with Zucchini & Asparagus Crudi

Zebra Cake

2010-03-07T10:00:00.000-08:00

I don't remember the first time this ice-box cake landed on the dinner table. All I remember is trying to wrap my young mind around the strange concoction. Was it ice cream? No. Was it some sort of pudding? No, not really. Was is cake? Well, I guess, but this was no ordinary cake. Creamy, cool, chocolaty - almost coconuty & zebra striped to boot, I was in love. How could simple whipped cream & thin chocolate wafers, after just a few hours in the fridge, turn into this!?

I assumed my mother possessed some magical dessert spell book (sometimes I still think she does), but it turns out, this cake has been gracing dinner tables for a better part of the 20th century. Sadly, the Famous Chocolate Wafer's popularity has waned & they're becoming nearly impossible to find in stores. After hitting up three different supermarkets I finally came across a cache of the cookies on the very top shelf of a cookie aisle in a local Albertson's. Not an easy thing to spot for a gal of just 5 feet, but well worth the hunt.

Zebra Cake or Famous Chocolate Wafer Cake
3 c. heavy cream
3 tbsp. sugar
1 tbsp. vanilla extract
2 (9 oz.) packages chocolate wafer cookies, 2 or 3 cookies reserved (for topping)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. Set aside.

Start with three or four cookies & spread a dollop of whipped cream between each, making something like little sandwiches -- think triple, quadruple, quintuple, decker oreos. Lay each cookie "sandwich" on its edge on a large platter. Continue the process, making rows of cookie & whipped cream "sandwiches," until you have a log shape.

Cover the cookie & whipped cream "sandwiches" with a layer of whipped cream, smoothing with a spatula. Crumble 2 or 3 cookies on top. Refrigerate for 4 -6 hours, then serve.

One year ago: Lemon Pepper Pappardelle with Parsnip Ribbons & Capers & Mother's Enchiladas

Toasted Marshmallow Milkshakes

2010-03-04T10:04:00.000-08:00

Not to reinforce a girly trope, but I do not do taxes. 1040. 1040EZ. 1040 Schedule C. Schedule M. Form XYZ. If A, then B, on line C, minus line D ... come on! So confusing. After splurging on an accountant last year, Ray & I assumed we could simply follow her steps & do our own taxes this year - thereby saving $300! Sure, there would me much gnashing of teeth, but it seemed worth the 300 bucks. An hour or so in & several forms deep I was lost. My brain was fried & my nerves were frazzled, but Ray decided to plug on ahead. I knew he'd need some serious fuel to keep him afloat in a sea of deductions, calculators & woe. Lo & behold, nothing can make taxes more painless than a toasty marshmallow milkshake. Nothing! Except maybe an accountant.

Toasted Marshmallow Milkshakes, makes 1
adapted from Gourmet & Stand
3 scoops vanilla ice cream (the best you can find!)
1 tbsp. whole milk
I large dollop plain yogurt
5 Kraft Jumbo Jet-Puffed marshmallows
Whipped cream (optional)

Toast marshmallows under a broiler, or, if you're frisky, over a flame (think gas stove) until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
Put the milk, yogurt, & then ice cream in the blender. Blend carefully, just until you get a "donut"—when you see the shake holding to the sides of the blender with a hollow core. Then add 3 of the toasted marshmallows to the blender, & whirl it just until they're all broken up and distributed evenly. Be careful not to over-blend it, making it too melty.

Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw. Repeat if necessary. And it will probably be necessary.

One year ago: Strawberry Thyme Butter Cookies & Rosemary Boursin

Roasted Chicken with Tomatoes and Olives or "Loo Chicken"

2010-03-01T13:26:00.000-08:00

Rayme chicken is my favorite. Ray has a way with simple chicken. Toss in an onion, a bit of garlic, simmer some white wine, reduce the whole thing & Ray comes out of the kitchen with the most beautifully understated chicken breasts. It's his food calling card, if you will. Well, that and gravy, the man makes a mean gravy. His go to chicken dish always impressed me & I've been hunting for my own ever since his hit out table. Something easy, light, relatively quick & with a bright, robust flavor. So, Rayme chicken, meet Loo (as in "Laura-Loo," my childhood pet name) chicken.

Roasted Chicken with Tomatoes and Olives or Loo Chicken, for 6*
adapted from Real Simple
1 lemon
2 pints grape tomatoes1 head garlic, cloves separated & peeled
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine
1 small loaf country bread, warmed (optional)

Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.) In a large roasting pan, toss the tomatoes, garlic, olives, thyme & lemon zest with 1 tbsp. of the oil. Nestle the chicken, skin-side up, among the vegetables & drizzle with the remaining tbsp. of oil. Season the chicken and vegetables with ¾ tsp. salt and ½ tsp. pepper.

Roast until the chicken is cooked through, 35 to 40 minutes. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan & add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken & vegetables with the pan juices and bread (if using).

*For fewer diners, just use chicken legs (thigh & drumstick) & cut the rest of the ingredients in half.

One year ago: Seared NY Strips with David's Zucchini & Potato Fondantes with Rosemary Beurre Blanc

Simple Supper: Ravioli with Caramelized Fennel & Red Onion

2010-02-16T12:21:00.000-08:00

Fennel grows wild on the hills near us. Walking around you smell clean ocean air, eucalyptus & a crisp note of anise; quite different from the heat, dust & occasional hint of oak or moss you grab back in central Texas. You can pick the wild fennel & nibble on it too. It tastes perfect, almost like licorice. Though I never was much of a licorice fan, somehow, despite that fact, it tastes right.

Ravioli with Caramelized Fennel & Red Onion, for 2 - 3
1 package prepared ravioli (cheese, spinach, or mushroom work well)
1 large red onion, sliced
2 bulbs fennel, whites only, sliced thinly (reserve a few fronds for garnishing)
2 cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste
2 - 3 sliced prosciutto, sliced thinly (optional)

Heat the oil in a skillet over medium-low heat. Once warm, toss in the onions & fennel & salt them. Cook until the begin to caramelize, about 15 minutes, then toss in the garlic & cook 5 minutes more. Salt & pepper to taste.

While the onions & fennel caramelize, prepare the ravioli according to package directions (usually boil for 5 minutes or so). Top the raviolis with the onions, fennel, a few fennel fronds, & if you like, prosciutto.

Kitchen to table time: 25 - 30 minutes

One year ago: Sweet Pea, Spinach & Basil Bisque

Cioppino-Style Roasted Crab

2010-02-08T12:33:00.000-08:00

Ouch. Typing kind of hurts. My left middle finger is all wrapped up & looks like a cocoon. Sadly, no butterfly type business going on under there, just 5 little stitches trying to hold my finger together. Let's just say in the battle between cheese knives & fingers, cheese knives come out unscathed. Every time.

What does my story of woe have to do with this yummy crab? Not much honestly. I just knew that I needed something special to heal my wounds, so to speak, & buttery, roasted crab seemed to be the right medicine.

Cioppino-Style Roasted Crab, for 4
adapted from bon appetite
1/4 c. olive oil
1 medium onion, chopped
6 large garlic cloves, minced
1 c. dry white wine
2 c. bottled clam juice
1 15 oz. cans diced tomatoes (in juice)
1 c. water
1 tsp. smoked paprika
1/2 tsp. dry oregano
pinch old bay seasoning
pinch white pepper
2 bay leaves
1/2 c. fresh Italian parsley, chopped
1 tsp. red pepper flakes
salt to taste
2 2 lb. cooked Dungeness crabs or 2 lbs. Alaska king crab legs (I used the latter)

Preheat the oven to 400F. Heat the oil in a large, deep oven proof dutch oven. Add onion & garlic & cook until soft, about 5 minutes. Season the onions with the old bay, oregano, white pepper, red pepper flakes & smoked paprika. Add wine; increase the heat to high & boil for 2 minutes. Add clam juice, tomatoes & their juice, 1 c. water, bay leaves, & parsley. Bring to a boil then season to taste with salt.

Reduce heat & simmer for 15 minutes. Add crab pieces; nestle into sauce. Transfer dutch oven, covered, into the oven & roast until the crab is heated through, 15 to 20 minutes. At this point, you can take out the crab legs/crab, crack the meat out, & return it to the tomato "soup" or simply severe it in the shell & crack as you eat. Serve the crab in bowls with crusty bread, rice or even pasta.

* A special note of thanks to my ever patient sous chef, Ray. With a heavily bandaged digit it's pretty tough to do things like crack crab legs or do the dishes!!

One year ago: Coq au Vin & Roasted Tomato Bisque

Ultimate Lemon Butter Bars

2010-01-29T10:19:00.000-08:00

Anything to get me away from the internet. Anything. I need something to kill time. Something productive. This is how I wound up in the kitchen for an hour & a half last night. I emerged smattered with powdered sugar, with lemon curd stuck to my jeans; the victor, lemon bars in hand! No better way to spend an hour & a half, trust me.

Ultimate Lemon Butter Bars, about 1 1/2 dzn. bars
adapted from Rose Levy Beranbaum
Shortbread Base
10 tbsp. unsalted butter, cold
2 tbsp. powdered sugar
2 tbsp. granulated sugar
1 1/4 c. bleached all-purpose flour
Lemon Curd Topping
4 large egg yolks
3/4 c. sugar
2 - 2 1/2 large lemons, juiced
4 tbsp. unsalted butter, softened
pinch of salt
2 tsp. lemon zest
2 tbsp. powdered sugar for dusting

Cut the butter into 1-inch cubes, wrap it, & refrigerate. In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter & pulse until the sugar disappears. Add the flour & pulse until there are a lot of little moist crumbly pieces and no dry flour particles remain. Then, dump the mixture into a plastic bag & press it together. Remove the dough from the plastic bag & knead it lightly, until it holds together.

Place 1 oven rack in the middle of the oven. Preheat oven to 325°F. Pat the dough into an 8" x 8" foil lined pan. Use a fork to prick the dough all over. Bake for about 35 - 40 minutes or until the edges are lightly browned & the top is a pale golden (do not brown).

While the shortbread bakes, prepare the lemon curd. Have a strainer, suspended over a bowl, ready near the range. In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, & salt. Cook over medium-low heat, stirring constantly, for about 6 - 8 minutes, until thickened & resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.) When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

Once the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 - 12 minutes. Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer & tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

To remove from the pan, use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread into around 1" x 2" bars. Wipe the knife after each cut.

One year ago today: Spiked Sweet Potato Soup

Simple Supper: Honey-Soy Glazed Salmon with Spinach & Peppers

2010-01-26T22:20:00.000-08:00

Unagi. Yeah, this glaze kind of makes this salmon taste like unagi. Not a bad thing considering I order it religiously when we go out for sushi. Unagi, uni, yellow tail & a spicy tuna. Always. Every time. Maybe I should shake it up a bit, but I know what I like.

Honey-Soy Glazed Salmon with Spinach & Peppers, for 4
adapted from Real Simple, Feb. 2010
1 tbsp. honey
3 tsp. soy sauce (low sodium)
1 1 1/4 lb. skinless salmon fillet, cut in 4 pieces
1 tbsp. canola oil
1 red or yellow bell pepper, thinly sliced
1 tbsp. chopped ginger
3 bunches spinach, thick stems removed (about 12 cups)
1 tbsp. toasted sesame seeds
salt to taste
pepper to taste

Heat broiler. In a small bowl, combine the honey & 1tsp. of soy sauce. Place the salmon on a foil lined broiler safe baking sheet & season with salt & pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon & broil until the salmon is opaque throughout, 2 to 5 minutes more.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper & cook, tossing occasionally, until just tender, about 3 to 4 minutes; stir in the ginger. Add the spinach & a bit of salt & cook, tossing, until wilted, about 2 to 3 minutes. Add the remaining soy sauce, sprinkle with sesame seeds & serve with the salmon.

Kitchen to table time: 20 minutes

One year ago today: Spaghetti with Sweet Pea Purée & Crispy Prosciutto & Chicken Pot Pie

Butternut Squash & Fennel Strata

2010-01-23T09:36:00.000-08:00

The streets are soaked. Our carpet seems to be waterlogged. The windowpanes outside are flecked with rain. Olive, our dog, is perpetually wet. It's been raining for a week straight. I'm not complaining. I love rain, but most Californians don't. They have no clue what to do with themselves when it rains. It's apocalyptic. Where's the sun!? Why has it forsaken us!? The rain took such a toll I was even given a day off due to "weather." After wallowing in the couch for far too long I peeled myself off & made something. A strata. That is, an egg-y, cheese-y casserole of sorts. I gushed over eggs before. So I won't do it again. Well, I won't do it much. I'll just say, try this one.

Butternut Squash & Fennel Strata, for 6 - 8
adapted from Smitten Kitchen & Gourmet
1 small butternut squash, peeled, cubed & boiled
1 large bulb fennel, sliced finely
1 large onion, finely chopped
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. freshly grated nutmeg
1 small loaf French or Italian bread, cubed in 1-inch cubes
2 c. coarsely grated Manchego
1 c. finely grated parmesan
1 c. milk
9 large eggs
2 tbsp. Dijon mustard

Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper & nutmeg and continue cooking for one minute. Stir in fennel & pre-cooked* butternut squash & sauté a moment longer. Remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes, one-third of squash/fennel mixture and one-third of each cheese. Repeat layering twice with remaining bread, veggies & cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl & pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

*To pre-cook the butternut squash, peel it & cut it into 1" or so cubes. Boil in water or chicken stock for 7 - 9 minutes, or until fork tender.

One year ago today: Spiked Cauliflower Macaroni & Cheese

Spicy Green Bean & Tofu Curry

2010-01-14T09:25:00.001-08:00

I used to be a vegetarian. For five years I was meat free. With the exception of the first week. I thought tuna fish didn't count, so I ate it. Every day. For a week. I never missed meat much. Every now & then I would get pangs for a good eel roll or brisket sandwich, but who doesn't? During my veggie tenure I plowed through many a box of tofu, but since I haven't paid much attention to the stuff. I missed it.

Spicy Green Bean & Tofu Curry, for 2 - 3
1 block extra firm tofu, cubed
1 medium handful green beans, steamed
1 c. baby spinach
1/4 c. vegetable oil
1/2 tsp. sesame oil
1 tbsp. gram marsala*
1 tbsp. curry powder*
1 tbsp. cumin*
1 bay leaf
3 cloves garlic, minced
1 jalapeño, sliced with seeds
1 small nub ginger, peeled & minced
salt to taste
2 c. cooked jasmine or basmati rice

Plus:
1 - 2 tbsp. yellow curry paste
1/4 - 1/2 c. coconut milk
OR
1/2 c. prepared yellow curry sauce (such a Trader Joe's Yellow Curry)

Cube & drain the tofu in between a few paper towels (weight it on top with a plate or cutting board for the best drainage). Menwhile, in a medium saute pan heat the oil with all of the cumin, curry powder, gram marsala & a bay leaf. *This may seem like quite a lot of spices, but they absorb into the oil making a sauce of sorts. Once the oil is heated, add the tofu cubes & fry for about 2 minutes on each side. Set aside.

While the tofu is frying, blanch the green beans in a bit of boiling water. While the green beans are blanching, add the garlic, ginger & jalapeño to the oil & cook for about 1 minute. Drain the beans then add them to the oil. Add the spinach as well. Cover & cook until the spinach wilts, about 3 minutes, then add the tofu, & either coconut milk & curry paste OR prepared curry sauce. Serve over rice.

One year ago today: Pastel Azteca & Buttery Basil Eggplant & Mushroom Stir-Fry

Simple Supper: Parmesan Polenta with Eggs and Roasted Mushrooms

2010-01-12T10:57:00.000-08:00

Why are eggs so fantastic? I'm convinced they have magical powers. They can be incarnated so many different ways. Scramble, fry, poach, you know them all, I'm sure. Until recently I never considered an egg as a topping, so to speak. Now I'll plop a fried egg on top of most anything: salads, pastas, stir-frys. Runny yolks are especially impressive over this earthy polenta dish.

Parmesan Polenta with Eggs and Roasted Mushrooms, for 3
courtesy of The Kitchn
1 lb mushrooms
1/8 c olive oil
1/4 tsp. pepper flakes
1/4 tsp. coarse salt
1/2 c. polenta
1 c. milk
1 c. water
pinch salt
1/2 c. shredded Parmesan or Romano cheese
3 eggs
chives for garnish

Preheat oven to 475. Chop mushrooms into 1/2 inch pieces then toss mushrooms with oil, pepper flakes, and salt on a baking sheet. Spread in single layer and roast until browned, about 10 mins.

Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.

While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking.

Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

Kitchen to table time: 20 minutes

One year ago today: Bourbon Hot Tea Toddy & Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Simple Supper: Ginger Turkey Lettuce Wraps

2010-01-09T10:08:00.000-08:00

P.F. Chang's China Bistro is a nice family restaurant. It has an approachable menu with things like Sweet & Sour Pork. It looks fancy. Great place to take a date or a mother-in-law. People like it there. I don't. Okay, well maybe with a little arm twisting I'd saddle up for a plate of lettuce wraps.

Ginger Turkey Lettuce Wraps, for 4 - 6
1 lb. ground turkey
1 medium nub of ginger, minced
2 cloves garlic, minced
2 small shallots, minced & divided
1 tbsp. soy sauce, plus more to taste
1/2 tbsp. fish sauce
1/2 tsp. sesame oil
1 tsp. garlic sriracha sauce (or other chili sauce)
salt to taste
2 carrots, shaved
1 green onion, slivered
1 small head of iceberg or bibb lettuce

In a medium bowl, mix the ground turkey with the garlic, ginger, half of the shallots, soy sauce, fish sauce, sriracha sauce & sesame oil. Brown in a skillet over medium heat. Meanwhile, shave slivers of carrot with a vegetable peeler or mandolin & set aside. Peel off whole lettuce leave from the head & use each leave as a "wrap." Fill each "wrap" with a bit of turkey & top with shallot, green onion & carrots.

Kitchen to table time: 15 - 20 minutes

One year ago today: Cornbread Stuffing Meatloaf with Honey Glaze & Checca Penne

Simple Supper: Spicy Soba Noodles with Kale & Mushrooms

2010-01-07T09:11:00.001-08:00

Weather doesn't exist here. 70°, sunny, sparkly. Sunny always. It kind of throws you off. In January you'd expect to need a jacket or gloves or something. You don't really though. It's like living in an imaginary world. A Beach Boys/Eagles sort of world where everyone harmonizes & smiles a lot. I kind of like it. I kind of hate it. When chowing down on a bowl of spicy noodles a chill in the air helps. Chill or no, they were good.

Spicy Soba Noodles with Kale, for 4
1 package soba noodles
1 bunch of kale, chopped
2 spicy peppers (jalapeños, habañeros, etc.), minced
1 small nub of ginger, minced
2 cloves of garlic, minced
2 tbsp. soy sauce
1 tsp. fish sauce
4 - 6 large white mushrooms, sliced
1/4 tsp. sesame oil
1/4 tsp. dried cilantro
salt to taste

Bring a pot of water to boil & cook the soba noodles, about 4 - 5 minutes. Drain & reserve a bit of the water.

Remove the stems from the kale & dice them. Coarsely chop the remaining kale leaves. Mince the ginger, peppers & garlic. Slice the mushrooms & dry saute them with a bit of salt in a heated pan until they've lost moisture, about 5 minutes. Then, toss in the remaining ingredients (kale, peppers, ginger, garlic, oil, soy sauce, fish sauce & cilantro). Cook until the kale is wilted then toss in the noodles. Add 1/8 c. of the reserved water & reduce over medium heat.

Kitchen to table time: 20 minutes

One year ago today: Blueberry Smoothie & A Fresh Pantry

Spinach, Pepper & Egg Salad

2010-01-06T09:11:00.000-08:00

Is that an incredibly muscly Michael Cera next to me? Has he been cast in a super hero movie that I don't know about & been told to bulk up? What super hero would he be? A tender super hero. A tender, nerdy super hero. One who makes sharp cultural references & seems nervous most of the time. With muscles. No, probably not. But it least it keeps my mind of the fact that it looks like I peed my pants. I didn't. I just wore grey leggings to bikram yoga. It's 110 in here. I'm sweating.

This salad is packed with protein, isn't too heavy and is substantial enough to refuel after a sweaty work out with Michael Cera lookalikes. And it only takes a few minutes to stir up, so that doesn't hurt either.

Spinach, Pepper & Egg Salad, for 1
1 c. raw baby spinach
1/4 c. cooked pepper & onion*
1 egg
olive oil to taste
salt to taste
pepper to taste

Toss the pepper & spinach together & set aside. Meanwhile, fry the egg in a bit of oil until just done, about 3 minutes. Top the salad with the egg & a bit more oil, salt & pepper.

*2 small baby bell peppers & 1/4 - 1/2 yellow onion, cooked over low heat in a bit of oil & salt for about 20 minutes.

Chicken Rolls with Manchego & Peppers

2010-01-05T10:30:00.000-08:00

Our kitchen feels small. Smaller than I remembered. I guess it is small, but I still like it. Nate & Carrie's kitchen was big. Like, really big. Cooking in there the past week was great (thanks guys). Now that they're back from their honeymoon & we're back in California things have snapped back to reality. Back to the tiny kitchen. With rainbows (thanks to a couple of crystals in my stocking.)

Chicken Rolls with Manchego & Peppers, for 2
2 boneless skinless chicken breasts, pounded flat
1/2 red bell pepper (or 2 very small peppers)
1/2 yellow bell pepper (or 2 very small peppers)
3/4 c. - 1 c. grated Manchego cheese
1 yellow onion
1 tbsp. olive oil
salt to taste
pepper to taste
1/2 tsp. cumin
1/4 tsp. cilantro

Wrap the chicken in saran wrap & pound it flat with the back of a skillet or mallet if you have it. Once flat, slice in half. You should have 4 smallish, flat strips of chicken. Set the chicken aside.

Heat a glug of olive oil in an oven safe skillet. Slice the onions & peppers in strips. Toss in the oil, add the salt, pepper, cumin & cilantro & sauté until soft & golden. Set aside.

Salt & pepper each chicken strip, then sprinkle with cheese & a few strips of pepper & onions. Roll up (like a burrito) & secure with toothpicks.

Turn the oven up to 400 & re-heat the skillet with a bit more oil. Brown the chicken rolls all over, about 5 - 7 minutes then pop in the oven until cooked through, about 15 minutes. If you have any cheese left over, sprinkle it over the top & serve with a green salad.

Croissants

2010-01-04T11:27:00.000-08:00

Another cool California morning with coffee & croissants. After weeks of migas, chorizo, huevos monteleños, hot cakes, tacos & all things dense in Texas it's about all I can handle. I've yet to attempt a batch of home-made croissants but I've been eyeing Tartine & Julia Child's recipes. For now though, I'll stick to easy eggs.

Balsamic Truffles & Gianduja Bars

2009-12-17T19:07:00.001-08:00

I was scraping the bottom of the bowl with my fingertips shamelessly hunting down the last smudge of batter. Raw eggs be damned. I plopped a messy bowl in Ray's lap & generously offered him a lick or two. He accepted.

Balsamic Truffles, makes about 12 - 16
2 tbsp. good balsamic vinegar
8 oz. good dark chocolate
1/4 c. heavy cream
1/4 c. coco powder

Melt the chocolate with the cream over a double boiler (or in a microwave in short bursts). Add the vinegar & stir in. Let the mixture cool in the fridge for 1 - 1 1/2 hours. Using a tablespoon (or any other spoon) scoop out a little bit & roll it into balls in the palms of your hands. You will get messy, promise. Roll the balls in coco powder.

Gianduja Bars, make 12
12 brownies (homemade, box mix or store bought will work)
1/4 c. nutella
1/4 c. toasted hazelnuts
1/4 c. chocolate chips

Preheat the oven to 375F. Spread the brownies with nutella. Tops with hazelnuts & chocolate chips. Bake for 5 minutes or until the chips melt a tad. Refrigerate until the nutella topping hardens.

Sesame Snapper with Caper Remoulade & Dijon Green Beans

2009-12-17T18:34:00.000-08:00

We're sitting on top of a messy shag run. Surrounded by books. Really too many books for such a tiny place. But I guess you can't expect much else when you're in the fog of grad school. Mess or not, we're saddled up to the coffee table sitting Indian style on the floor making the most of it. Eating crunchy fish, cheesy eggs, eggplant stir-fry, delivery pizza, lots of pizza, salads with capers, chili.

This has been the last two months. Many meals seemed unremarkable, so I kept them to myself. Well, myself & Ray, but he's a good sport. In the thick of it a nice dinner or two eked out. Things like: Parmesan Polenta with Egg & Roasted Mushrooms or Lamb Chops with Salsa Verde & Sauteed Eggplant. The Vanilla Bean & Butternut Squash Risotto was particularly good. Right now though, it's Sesame Snapper with Dijon Green Beans. These green beans, man, they're something.

Sesame Snapper with Caper Remoulade & Dijon Green Beans, for two
2 skinless red snapper fillets
1/4 c. toasted sesame seeds
1/4 c. seasoned bread crumbs
1/4 c. mayonaise
2 tbsp. spicy brown mustard
2 tsp. rice wine vinegar
1 tbsp. capers
1/4 lbs. green beans
1 shallot minced
3 tbsp. dijon mustard
3 tbsp. olive oil, devided
1 tsp. rice wine vinegar
salt to taste
pepper to taste

Heat a non-stick pan over medium heat & give the sesame seeds a swirl or two to toast them, about 3 minutes. Set the sesame seeds aside then, add a glug of olive oil & let it warm. Meanwhile, salt & pepper the fish. Toss the bread crumbs & sesame seeds together with a little more salt & pepper. Press the mixture frimly into the fish. Add the fish to the pan & brown, about 4 minutes on each side.

Meanwhile, blanche the green beans in boiling water, about 3 minutes. Drain & set aside. While the fish finishes cooking & the green beans cool, make the dressings. For the caper remoulade, combine the mayo, brown mustard, rice wine vinegar, capers, salt & pepper. For the dijon sauce (for the green beans), combine the dijon, remaining olive oil, shallot, rice wine vinegar, salt & pepper.

Toss the green beans in the dijon dressing & spoon a bit of the caper remoulade over the fish (or serve it on the side, your call).

A quick programing note...

2009-11-05T09:35:00.000-08:00

I haven't run off and abandoned you, dear readers. I have however been a terrible delinquent when it comes to the kitchen. In the past month I have moved, taken on a new job, was re-hired at my old job and adopted a dog. Sure, it's nothing like opening your own restaurant or having a baby, but it's overwhelming none the less. I've fallen back on my staples of quick pastas, soups and beloved take out Chinese. Don't fret though - I believe I'm telling myself this more than you - I will be back. Busy schedule be damned. More soon...promise.

Tomato-Bacon Soup with Gouda Chive "Biscuits"

2009-10-12T17:22:00.000-07:00

I adore rainy days. In East Texas we had plenty of them. I spent many of them on a damp gray front porch tossing every blanket I could capture over white rocking chairs lined back to back. My favorite was a bright red, yellow, blue and green buffalo plaid with little tassels. I think that one's still tossed over a chair on the front porch. If my little brother was lucky, I would invite him into my makeshift shelter to watch the storm roll in over the sprawling valley my grandparents porch loomed over. He usually brought along his tattered striped blanket - white with thin primary red, yellow, blue and green stripes - it was practically thread bare, but he loved it. Usually after the rainy chill had fully set in my grandma would stick her head out the door and call us in for lunch. Grilled cheese, casseroles, and hot dogs were common. We loved everything she fed us. She was a master at "kid food," cheese toast and honey toast (just what the sound like) were, respectively, my all time favorites. Tomato soup wasn't in common rotation to my recollection, but I imagine that if she'd had this recipe she would have brought us mugs of this sharp, salty soup with a gooey slice of cheese toast.

Tomato-Bacon Soup, for 8
4 slices bacon slices, diced
2 15 oz. cans tomato sauce
1 dzn. sweet grape or cherry tomatoes, halved
1 yellow onion, chopped
1 clove garlic, minced
2 tbsp. fresh basil, minced
1 tbsp. fresh parsley, minced
1 c. chicken stock (homemade if you can!)
1/4 c. red wine
splash bourbon
1/2 c. cream
1/4 tsp. pimenton (smoked paprika)
1/8 tsp. red pepper flakes (or more to taste)
pinch sugar
salt to taste
pepper to taste

In a deep dutch oven or pot over medium-high heat, fry the bacon. Once crisp, remove it from the pan to a paper towel to drain. In the fat, saute the onions, garlic, cherry tomatoes and herbs. Once soft, about 3 - 4 minutes, add the stock, bourbon, wine and tomato sauce. Then add the smoked paprika, red pepper, salt, pepper and sugar.

Bring up to a simmer. At this point you can either simmer for some time to let the flavors more fully combine, or you can go ahead and add the remaining ingredients. Regardless, prior to serving, stir in the cream and bacon. Top with a bit more basil if you like.

Gouda Chive "Biscuits," makes 12
1 tube prepared croissant dough
2 tbsp. chives, minced
2 tbsp. gouda, grated

Preheat the oven according to package directions. Contrary to package directions, cut the dough into 1/2" rounds and top with gouda and chives. Bake about 15 minutes or until the cheese has melted and the "biscuits" are golden.

Goodbye Gourmet

2009-10-08T11:15:00.000-07:00

As I'm sure you all know by now, the incomparable Gourmet is ceasing publication. It will be tough to imagine a world without such a culinary keystone. I remember flipping through my step-grandmother's stacks of back issues as a little girl - all those glossy pages filled with impeccable dinners, words I couldn't yet digest, and that fantastic winding title script (I'm a sucker for a nice font)! I'm sure her infamous hollandaise sauce and creamy cheese cake came from between those pages. My grandfather's steak that always went alongside the two prior dishes, that's another story...

"Gourmet showed us the real possibilities of food: It wasn't just to nourish the body or excite the palate, but to engage the mind and imagination, to magnify our experience, bringing us more fully into our senses, allowing us to be more completely alive."

Goodbye, Gourmet.

Images, top to bottom: Seriously Wine and Gourmet Magazine
Quote: Diana Abu-Jaber for NPR

Red Wine & Tomato Braised Chicken Thighs

2009-10-06T13:51:00.000-07:00

We stepped out of the movies Saturday night to a sharp, cold wind and I knew fall had hit. Just out of the blue, poof, fall! It just happened in an instant, but then again, I guess it always does. For some reason, I expected summer to last indefinitely this year. The sunshine and heat hasn't paused for months, a raindrop hasn't graced Southern California since last winter, and frankly, I'd pretty much forgotten what a treat the crisp fall chill could be. Of course with nippy fall weather comes cozy comfort food: spaghetti and meatballs, creamy soups, casseroles, pot roast, and now, a new constant on my comfort food list, braised chicken thighs. Fall-off-the-bone tender meat swimming in coaxed smoky tomato sauce warms to the core - just right for those impending low temperatures.

Red Wine & Tomato Braised Chicken Thighs, for 2 - 4
2 - 3 chicken thighs, bone-in, skin removed
1 16 oz. can tomato sauce
1 16 oz. can diced tomatoes or 1 1/2 c. cherry tomatoes, chopped
1/2 c. red wine
3 - 4 roasted peppers, chopped
1/2 tsp. cumin
1/2 tsp. red pepper flakes
1/2 tsp. smoked paprika
1 tbsp. fresh basil, plus more for garnish
1 tbsp. fresh flat leaf parsley, plus more for garnish
1 bay leaf
1 yellow onion, chopped
1 clove garlic, minced
1 - 2 tbsp. olive oil
salt to taste
pepper to taste

Salt and pepper the chicken thighs on both sides. Bring 1 tbsp. of olive oil up to heat and brown the chicken on both sides (about 2 minutes per side). Remove from heat and set aside.

Add the onions, garlic and if necessary, more oil. Salt them and saute until soft (about 3 - 4 minutes). Add the paprika, bay leaf, cumin and red pepper, plus salt and pepper to taste. Add the tomato sauce, diced tomatoes and red wine. Add the basil and parsley.

Simmer over medium-low heat, covered for 1 - 1 1/2 hours. At this point the sauce should have reduced by nearly half and the chicken should easily pull away from the bone.

While the chicken simmers, make 1 c. white (preferably basmati) rice. When the chicken is done, shred it, remove the bones and serve with the sauce over a bed of rice.

Cinnamon-Nutella Croissants

2009-10-05T11:57:00.000-07:00

I used to haunt a little bakery with worn sea green floors, rickety mismatched chairs and spotty sunshine. The place was strewn with coffee jagged college students and mediocre art. It was always a few degrees colder than necessary in there and impossible to find a table, but early in the morning – perfect. Things were quiet: a sleepy dog curled up by the door, a few moms with mussed children in tow, regulars and the heavy scent of baked goods filling every nook and cranny. Everything packed in the small glass case looked delicious and lacked pretension. Nothing overly glazed, no fancy styling, just rustic, made-from-scratch goodness. Between the tomato croissants, zucchini bread and cheese danishes lied my $2 habit, the reason I stopped in far too often, chocolate croissants. Buttery, flakey, golden chocolate croissants.

Since my favorite breakfast pastry is now 3,000 miles away that habit would begin to quickly ad up. Sure, there are chocolate croissants here, but not like those. So, when I came across the chocolaty stroke of genius on A Cup of Jo earlier this week I smacked myself squarely in the forehead for not thinking of it sooner. Nutella croissants! Why the hell not, right? They’re just like my beloved, too-far-away chocolate croissants only, dare I say, better. With these little gems you get not only chocolate and a buttery croissants, but hazelnuts and, if you’re so inclined, a smattering a cinnamon sugar on top! Oh, and I don’t have to spring for a plane ticket every time I get a hankering for chocolate baked goods.

Cinnamon-Nutella Croissants, makes 8
1 roll of croissant dough (I used Pillsbury, but any kind will do.)*
8 tbsp. Nutella (chocolate-hazelnut butter)**
2 tbsp. cinnamon sugar
1 egg, lightly beaten
1 tbsp. water

Preheat the oven to 350F. Roll out your croissant dough on a lightly greased cookie sheet. Put a tbsp. of Nutella on the wider end of the dough (it should be cut in a triangle shape). Roll up the dough wide end first until you get to the point. Combine the egg & water then lightly beat together. Brush the croissants with the egg wash & sprinkle to your liking with cinnamon sugar. Bake for 15 - 20 minutes or until the croissants are golden brown. Serve with a stiff cup of coffee & an espresso.

*These croissants come rolled up in a tube just like biscuits. They're usually in the refrigerated section of the grocery store near the eggs.

**Nutella is sold in most major groceries and is typically next to the peanut butter.

Honey-Bourbon Pork Loin with Basil Brussels Sprouts

2009-09-30T21:03:00.000-07:00

Finally (finally!) that last looming box was emptied & we're, for all practical purposes, full operational & moved in. Random odds & ends are lingering, USB cables, snow globes, paperbacks, small bottles of cologne, empty shoe boxes, pushed into corners reminding us of our old place. I always wonder where those leftovers lived in former homes. Most likely they were tucked in bedside tables & bookshelves at the end of the last move & never thought of again ... until now. Regardless of the miscellaneous tchotkes I felt like celebrating - like making a really great dinner. It had been far too long. Weeks of traveling, packing, house hunting & new doggie training left us with little time for meal making. A juicy, buttery cut of pork, my personal favorite, seemed the proper way to christen our new, window lined kitchen. After a long bourbon & honey bath & a slow roast in the oven this spicy-sweet Honey-Bourbon Pork Loin truly hit the spot. My kitchen officially feels warmed and ready for meals to come.

Honey-Bourbon Pork Loin, for 2 - 4
1/4 c. whiskey (I prefer Bullet Bourbon)
1 tbsp. rock salt
2 tbsp. dijon mustard
1 tsp. smoked paprika (such as pimenton)
1/4 c. honey
salt to taste
pepper to taste
1 1 1/2 - 2 lb. pork loin

In a deep dish or baking pan combine the whiskey, rock salt, dijon mustard, smoked paprika & honey. Rub the pork liberally in salt & pepper. Let marinate for at least 2 hours & up to over night.

Preheat the oven to 350F. Sear the pork loin in an oven safe skillet (about 3 - 4 minutes per side). In the skillet, transfer the loin & remaining marinating liquids to the oven & bake for 1 - 1 1/2 hours or until the pork is firm to the touch & cooked through.

Let rest for 10 - 15 minutes. While resting, reduce any of the remaining liquids in a small sauce pan. Slice the pork in 2" thick medallions & drizzle with the marinade reduction. Serve with brussels sprouts.

Basil Brussels Sprouts, for 2 - 4
2 c. brussels sprouts, halved & outer leaves discarded
1/2 head of garlic (simply cut a head of garlic right down the center)
2 tbsp. olive oil
1/4 c. fresh basil, minced & divided
2 tbsp. olive oil
2 tbsp. butter
salt to taste
pepper to taste

Preheat the oven to 350F (the same temperature the pork above cooks at). Toss the sprouts with olive oil, half of the basil, salt & pepper. Line a baking pan with foil & add the sprouts & garlic head.

Bake for 1 - 1 1/2 or until the sprouts are golden. While the sprouts bake, melt the butter in a sauce pan. Let the butter cool. Once cooled, add the balsamic vinegar.

Once golden, toss the sprouts with the balsamic butter & remaining basil.

Guest Post: Caviar and Crème Fraîche Omelet

2009-09-29T14:06:00.000-07:00

Last week Shane, a fellow Tex-pat, artist, & all around great guy, was in a celebrating mood. Our movie night compadre decided on a whim that he would take a turn making dinner. Maybe it was the whiff of fall in the air. Maybe it was the beginning of the end (of grad school). Maybe it was being one year closer to Texas (fingers crossed). Whatever it was, it was delicious. He was nice enough to share his recipe with me & I couldn't resist passing it on to you. Here's what Shane had to say about our treat of a dinner:

As a poor grad student I'm not one to make a habit out of eating extravagant foods like caviar or truffles, but (and there's always a "but" with me) when there's an opportunity or excuse I'll take it. The excuse: Going into our final year of grad school it is now the beginning of the end, just cause for celebration. The company: The always pleasant and delightful fellow Tex-pats, Laura and Raymond Uhlir. The dinner: Caviar and Crème Fraîche Omelets with Roasted Asparagus. Cooking dinner for the Cook can be intimidating, but this recipe turned out well. The eggs with dill form a solid neutral base while the sour taste and velvety texture of the crème fraîche pair well with the crisp, sweet flavor of the roe. Remember, don't be tight with the caviar, a 50g or 2 oz jar should be split between two people. If you're new to caviar I recommend something mild and affordable like Golden Whitefish Roe. Also, I made the mistake of pairing our dinner with a bottle of champagne. This meal is all about the caviar and whatever drink you serve with the dish should not compete. I recommend a good, dry mid-shelf bottle of vodka like Stolichnaya.

Or, if you're so inclined, Absolute on ice.

Caviar and Crème Fraîche Omelet, for 1
3 large eggs
2 tbsp. milk
1 tsp. freshly chopped dill
Pinch sea salt and freshly ground black pepper
1 tbsp. unsalted butter
1 oz Golden Whitefish Roe (or whichever caviar you'd prefer)
1/4 c. of crème fraîche

Combine the eggs, milk, dill, salt, and pepper in a bowl and whisk. Heat a pan over the stove at medium high and melt the butter. Add egg mixture and make your omelet.
Fold the omelet, top with crème fraîche and caviar. Serve with roasted asparagus, a green salad, or both if you're so inclined. Enjoy!

Sharp Cheddar & Pear Tart

2009-09-24T19:37:00.000-07:00

It was a rookie mistake, I know, but I hoped that baking right on the oven racks would work out just fine. All of my baking sheets were in a box among far too many other boxes & I had a friend's birthday to prep for that evening. Why I packed up the kitchen prior to a baking experiment I'll never know. Minutes after popping these spicy, sweet little tarts into the oven.. plop .... thud... sssss... Half a dozen tarts gone, burned up, in a flash! Luckily, my trusty cast iron skillet was still hanging around the kitchen so I threw the survivors in there & finished baking them off. With a smattering of sharp cheddar on top, they turned out beautifully.

Sharp Cheddar & Pear Tart, for 6 to 12
Adapted from Sunny Anderson
1/4 c. raw sugar
2 tsp. ground cinnamon
1 sheet puff pastry, thawed
1/2 stick butter, melted
1 (15 1/4-ounce) can pear halves, cut into 1/4-inch thick slices
1/2 c. shredded sharp cheddar

Preheat the oven to 400F, & once thawed, cut the the puff pastry into 12 equal pieces. Combine the cinnamon & sugar in a bowl & set aside. Brush the pastry with a bit of butter & top it with a slice or two of pear fanned out. Sprinkle with cinnamon sugar & a bit more butter. Bake for 20 - 25 minutes. Remove from the oven, sprinkle with cheddar & bake 5 minutes more. Sprinkle with a bit more sugar & let cool.

Simple Supper: Toasted Walnut, Cranberry, Date & Pancetta Ravioli

2009-09-24T13:23:00.000-07:00

My kitchen is completely packed up, save for a few half empty bottles of wine, a paring knife, the coffee pot & an old box of cereal. One skillet & a little Revereware pot lingered on a top shelf up until yesterday afternoon’s packing frenzy. Luckily a cross-town move doesn’t demand demolishing your entire pantry & refrigerator stock, but slimming down doesn’t hurt. With heavy lifting in mind, I decided to cook exclusively from the freezer, pantry or fridge all week. So, while still minimally armed I made this effortless ravioli.

Since concocting this recipe I'm made this dinner no less than three times. It could quite possibly be the perfect fall dinner. The colors are beautiful, the textures are varied, the majority of the ingredients are pantry staples, the sweet/salty play between dried fruit and pancetta is deeply satisfying, & best of all, it only takes a few minutes to make. Like I said, perfect fall meal.

Toasted Walnut, Cranberry, Date & Pancetta Ravioli, serves 2-3
1 package prepared ravioli of choice, spinach, mushroom & cheese all work well*
1/4 c. toasted walnuts
1/4 c. dried cranberries
1/4 c. pitted dates
3 - 4 slices pancetta, sliced thinly
2 tbsp. goat cheese, crumbled
1 tsp. chives, minced
2 small cloves garlic, minced
2 tbsp. olive oil
salt to taste
pepper to taste

Bring water to boil and prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic until fragrant in half of the olive oil and a pinch of salt (about 2 minutes). Toss in the cranberries, dates and pancetta.

When the ravioli is done, drain it and add it to the cranberries, dates & and pancetta. Add the goat cheese, walnuts and chives. Drizzle with the remaining olive oil, salt & and pepper. Eat up!

Kitchen to table time: 15 minutes

*As a rule of thumb I usually serve about 6 raviolis per person.
**This recipe was recently featured in The Kitchn's Week Night Meal Contest. Check it out here!

Fall Travels

2009-09-21T19:19:00.000-07:00

I've been in Washington DC frantically installing Ray's show, bar hopping, hanging out with the boys & generally enjoying life this past week. The opening went off without a hitch but prepping for an entire show proved to be a bit more time consuming than either of us anticipated. We knew it would take a bit of time but not all of it. Despite our packed schedule we managed to squeeze in house-made noodles in Chinatown & a late lunch at the incomparable Hank's Oyster Bar.

Oysters can certainly be had on the Gold Coast, but nothing can beat a good Atlantic half-shell. Buttery potato rolls, crisp crab cakes & killer Bloody Marys with pals always wipe away the tension of a frantic week. The beautiful late summer afternoon didn't hurt either.

Now that we've gotten the show up & classes are back in full swing all we have left on our overloaded fall schedule is a cross town move. So, if I make it though this week alive, posting should resume as usual. Stick with me readers!

Chive Scramble

2009-09-15T09:54:00.000-07:00

When I was home visiting family my mom made fresh eggs for breakfast ever morning. Compared to my rushed coffee & biscotti, scrambled eggs were a revelation. I'd forgotten how fantastic a simple egg can be, especially my mom's. She whips her eggs with such vigor they practically have peaks. Then, to really send it over the top, my dad brings in a handful of fresh garlic chives from the garden. Quickly minced with kitchen shears right into the eggs, the chives added just the right pop of color & subtle flavor. So, it may see silly to share a scramble egg recipe, this one's really dreamy. Add a smattering of gooey cheese & you'll be happy to wake up early to make breakfast.

Chive Scramble, for 2

4 large eggs

1 - 2 tsp. chives, minced

1 tbsp. half & half

1/4 c. oxacan cheese, grated*

1/2 tbsp. butter

salt to taste

pepper to taste

Whip eggs with a fork (or egg beater if you have it) until fluffy. Add salt, pepper & half & half. Fold to combine. Melt the butter over medium heat. Once warm & melted, add the eggs. Let sit until it begins to firm up, then scramble. Just before the eggs are set, add the cheese & chives. Serve with toast or an english muffin for a yummy breakfast or with tortillas, salsa & roasted potatoes for a hearty dinner.

*Oaxacan cheese is a semi-hard Mexican cheese not unlike Monterey Jack. It melts beautifully & has a nice subtle, creamy flavor. It can be found in most Mexican groceries, but if you like, you can easily substitute it for Monterey Jack, Mozzarella or even Cheddar.

Chipotle Salsa

2009-09-14T09:34:00.000-07:00

$900? $900. $900! That's how much money it costs to ship approximately 15 paintings of various sizes ranging from the very large to very small in 3 days from Southern California to Washington D.C. But, before we packed up Ray's precious cargo for his impending solo show & kissed good bye to a little chunk of our savings, we had a bon voyage party for his work. A preview of sorts. Pitchers of margaritas were consumed leading to philosophical waxing about the nature of painting & Ray's paintings specifically. To keep this chatter afloat brain food was necessary & to me, brain food is chips & salsa. Not the peppermints my 5th grade teacher passed out under the guise of brain food. Think about it, if there's a bowl of chips & salsa at a table couldn't you just sit there talking & munching until the bottom of the bowl shines through? I know I could (& have). So along with our strong (so we were told) margaritas, I whipped up a batch of this spicy, fresh chipotle salsa. Armed with excessive chips, we plunked down in Ray's studio & munched until the bottom of the bowl showed up ... or at least peaked through.

Chipotle Salsa, makes about 2 cups

3 roma tomatoes, coarsely chopped

1/2 poblano peppers, coarsely chopped

1 - 1/2 (depending on how hot you like it) canned chipotle pepper*

6 - 8 stalks cilantro

3 - 4 cloves garlic

1/2 red onion

2 tbsp. tomato sauce

1 1/2 tsp. cumin**

1 1/2 tsp. salt

1 tsp. pepper

pinch of oregano

Combine all ingredients in a food processor & pulse until desired texture. Serve with tortilla chips.

*Can be found in the Mexican/Ethnic section of most grocery stores or at Mexican markets

**My dad swears by freshly ground cumin seeds for this salsa. You can easily substitute pre-ground cumin, but he's right, that little extra work to grind up a small handful of cumin seeds is worth it. To grin them you can use a molcajete, mortar & pestle, or even a clean (very clean!) coffee grinder.

Simple Supper: Walnut, Zucchini & Squash Ravioli

2009-09-11T17:24:00.000-07:00

I keep trying to write this post about quick, yummy ravioli & I keep finding myself drawn away by the squealing television. "Let your sooouuul glooooo!" Is it possible for a movie to get funnier each time you watch it? You just can't beat early Edie Murphy. So, before the killer outfits, amazing colors & ridiculous characters of Coming to America pull me further away, let me tell you about this nice little dinner I made last night. With a tight budget, absolutely minimal time & a bare bones pantry this pasta supper was born from the depths of the freezer. A lonely package of ravioli lurked beneath several bags of frozen peas & an empty popsicle box just begging to make an appearance on the dinner table. Left over zucchini & squash from the previous night's pizza sautéed until soft teamed up effortlessly with buttery ravioli. A quick smattering of walnuts, basil & parmesan added a nice fresh flair to an otherwise rich dish & made a lovely little bowl of pasta - warm, cheesy & bright - something I could dive right into. Okay, now I'm tuning back into Mistaa Raandy Waaatsssoon.

Walnut, Zucchini & Squash Ravioli, for 2 - 3

1 package prepared ravioli of choice (cheese, spinach & mushroom all work well)

1/4 c. toasted walnuts

1/2 zucchini, sliced in rounds

1/2 squash, sliced in rounds

3 cloves garlic, minced

4 - 6 basil leaves, chopped

2 tbsp. olive oil

2 tbsp. goat cheese

1/4 c. parmesan cheese, grated

salt to taste

pepper to taste

Bring a salted pot of water to boil & prepare the ravioli according to package directions (about 5 minutes). Meanwhile, saute the garlic in half of the olive oil & a pinch of salt. Once fragrant (about 2 minutes) add the zucchini & squash & cook until soft (about 4 - 5 minutes). Add the drained ravioli, walnuts, basil, goat cheese & parmesan cheese. Toss to combine then salt & pepper to taste.

Kitchen to table time: about 15 minutes

Zucchini & Squash Goat Cheese Pizza

2009-09-09T10:57:00.000-07:00

Every time a window popped open on my well-loved laptop this Smitten Kitchen recipe appeared; at least it felt that way. Friends emailed, facebooked, tweeted. I resisted. For a little while. But with its pretty yellow & green concentric circles, (or rows as the case may be) this pizza looked so fresh & fitting for a muggy summer night I finally caved. With a bottle of crisp wine & a green salad, quite the yummy little meal was made. So, if you didn't catch it on the first go round, here's another little reminder.

Zucchini & Squash Goat Cheese Pizza, for 4 - 6

adapted from Smitten Kitchen

1 prepared pizza crust

6 tbsp. goat cheese, softened

1/2 medium zucchini, sliced in thin rounds

1/2 medium squashed, sliced in thin rounds

1/2 tbsp. coarse sea salt

1 lemon, zested & juiced

6 - 8 basil leaves, coarsely chopped

drizzle of olive oil

flour for dusting

salt to taste

pepper to taste

Preheat your oven to 450F. Roll your pizza dough into a thin rectangle & lay it on a tray or stone that has been dusted lightly with flour.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your squash & zucchini rounds over the goat cheese spread, overlapping them slightly & alternating colors if you like. Squeeze the juice of the second half of your lemon on top of you pizza, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake for 10 to 15 minutes or until the edges of your pizza are golden brown. If you like, serve with a simple green salad & a crisp glass of white wine.

Commander's Palace Shrimp with Tasso, Five Pepper Jelly & Hot Sauce Beurre Blanc

2009-09-06T14:23:00.000-07:00

Vacations were rather limited this summer. Quick trips back home & a weekend get away or two were about it. So, for now I'll have to live vicariously though my parents little vacation to New Orleans. Though I haven't heard much about their trip other than their meal at the infamous Commander's Palace. An institution since 1880, their menu zeros in on Creole & American favorites. Apparently this particular meal changed my dad's life. More times than I can count, my dad has proclaimed he's just eaten the "best meal of his life." He remembers them all. Homemade gnocchi & wood fired pizza in Little Italy. Street tacos in San Miguel. Chuck wagon style Sunday brunches of fried chicken & biscuits in Buffalo Gap, TX. Oysters on the half-shell & martinis on the Gulf. He means it too, so when he came back from New Orleans touting his latest "best meal of his life" I was sure it was good. Singularly the best meal of his life, who knows, but certainly among them. Something of a somber hush comes over him & his eyes get starry when discussing this dish. Without hyperbole he emphasizes that this, Commander's Palace Shrimp with Tasso, Five Pepper Jelly & Hot Sauce Beurre Blanc, was truly the best meal he'd ever had. And, after painstakingly recreating it at home, deveining shrimp, chopping tasso ham & mincing a mountain of pepper into tiny bits, to the tune of seriously pepper burned hands, I might ad, I believe him. I might even be the best meal I've ever had. Burns be damned.

Shrimp & Tasso, serves 6 - 8

recipe adapted from The Commander's Palace

36 jumbo shrimp, shelled & deveined

6 oz. spicy tasso, julienne into 1" strips (can be found in speciality meat markets)

1 1/2 c. flour

1/2 c. vegetable oil

salt to taste

pepper to taste

Make a 1/4" incision down the back of each shrimp & place one strip of tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour & fry in oil until golden (about 1.5 - 2 minutes on each side).

Five Pepper Jelly

recipe adapted from The Commander's Palace
1 each red, yellow & green bell peppers, finely diced
1 jalapeño

1/4 tsp. red pepper flakes
6 oz. karo light syrup
6 oz. white vinegar

salt to taste

Put light syrup and vinegar in a pot and reduce until sticky (about 2 - 4 minutes). Add remaining ingredients and cook until the peppers are soft (about 5 minutes). Add salt to taste.

Crystal Hot Sauce Beurre Blanc

recipe adapted from The Commander's Palace
5 oz. Crystal hot sauce (or similar hot sauce, such as tabasco)

1 small clove garlic, minced
1/2 shallot, minced
2 oz. heavy cream
1 1/2 lb. butter
Saute garlic and shallots in a pan with a little butter until fragrant (about 2 minutes). Add crystal hot sauce and reduce by 75% (about 4 minutes). Add cream and reduce again by 50% (about 3 minutes). Slowly whip in softened butter a little at a time until all butter is mixed in (5 minutes more).

Placed cooked shrimp in a bowl with Crystal Hot Sauce Beurre Blanc sauce and toss until well coated. Serve over a bed of white rice (I prefer Basmati) & drizzle with Five Pepper Jelly.

Dark 'n' Stormy

2009-09-04T10:00:00.000-07:00

Okay, I'm swearing you to secrecy here. You can't tell a soul, but I'm breaking the law. Yes, it's true. With nary a traffic ticket, well with 2 traffic tickets, to my name, here I am, out in the open, boldly defying the United States Paten and Trademark Office. According to its trademark, the Dark 'n' Stormy is this & only this combination of ingredients: Goslings Black Seal Rum, ginger beer, preferably the Gosling's variety as well. That's right, Mr. Gosling has cornered the market on this spicy summer drink. Don't get me wrong, Gosling's is a fantastic dark rum. It's "as dark as motor oil and with a distinctively charred flavor — tastes like no other rum, in the way that Campari tastes like no other digestif," but I can't resist the impulse to add a twist of my own; simply rum & ginger beer is just too limiting. Like an army of other bartenders I add a bright squeeze of lime, but what really pushes this drink over the top is fresh grated ginger. Laws be damned, I'm keeping my fresh ginger.

Dark 'n' Stormy, for 1 drink

2 oz. dark rum, such as Gosling's Black Seal Rum

4 oz. ginger beer, such as Reed's Ginger Beer

a few gratings of fresh ginger

1 lime wedge

Fill a highball glass with ice. Pour the ginger beer over the ice. Add the rum. Top off with a few grates of fresh ginger & a lime wedge.

For a little backstory on the drink, check out this New York Times article.

Cranberry Stuffed Pork Chops with Roasted Carrots

2009-09-03T07:19:00.000-07:00

Man, what a month. It's been a beast. Really. Between a job loss, an impending solo exhibition in DC, a new doggie (Olive!), a whirlwind trip to Texas, visiting in-laws & a rapidly approaching move, I've hardly had time to cook, let alone write about it! For a moment or two I thought delivery, frozen foods & scrambled eggs would suffice, but I can't take it. I miss my time in the kitchen! My sanity lies in the kitchen. Those thirty minutes or hour spent simmering & stirring keep me grounded -- & a nice meal at the end of the day doesn't hurt either. So, I turned my back on the tornado that is life at the moment & took refuge near the stove last night. Boy am I glad I did.

Cranberry Stuffed Pork Chops with Roasted Carrots, for 2

adapted from Real Simple, September '09

2 bone in pork chops

1/4 c. dried cranberries

1 shallot, minced

1 clove garlic, minced

1 tbsp. honey

2 tsp. olive oil, divided

1/4 tsp. cumin

1 tsp. ginger, grated

4 - 6 carrots, cut on the bias

salt to taste

pepper to taste

Preheat the oven to 400F. Toss the carrots in 1 tbsp. of olive oil, salt & pepper. Roast, turning once, for 25 minutes. Meanwhile, combine the cranberries, honey, ginger, cumin, garlic & shallot in a bowl. Using a paring knife, cut 3" deep slit in the chop & stuff with the mixture.

Heat the remaining oil in an oven proof skillet (such as cast iron). Season the chops with salt & pepper on both sides & brown, 2 - 3 minutes per side. Transfer to the oven (on a rack above the carrots) & roast until cooked through, about 6 - 8 minutes. Serve the pork chops with the roasted carrots.

Lime Icebox Pie

2009-08-31T21:01:00.000-07:00

Coloring inside the lines was never for me. Perched at the sun bleached yellow formica table in my great-grandmother's kitchen I would scribble wildly, weaving in & out of well marked boundaries. Disney princesses, kittens & crossword puzzles wound up a dizzying array of Crayola's color cannon. Wild Strawberry & Macaroni & Cheese (Predictors of my future food obsession? Possibly? Okay, that's a stretch.) wound up in frayed nubs the quickest. While I busily set about deconstructing stacks of newsprint, my great-grandmother, or Mama as we called her, would hold court in front of the stove. Most often her time would result in one of three treats: chicken 'n' dumplings, homemade (warm!) chocolate pudding or lemon icebox pie. I can't claim that I have a favorite of the three, that just would be fair, but I will say that that pie pops up in my kitchen today more often than I can count. I have the recipe forever etched in my mind along with an emergency stash of Eagle Brand condensed milk.

When searching for a key lime pie recipe earlier this summer, I fell back on Mama's classic lemon icebox pie. Why not try it with lime? My suspicions proved true; it worked. With an extra egg yolk in tow this pie is rich, creamy & almost custard like with a bright citrus kick.

Head on over to Poor Girl Gourmet for the rest of my guest post & the full recipe. Here's the link!

Guest Post: Zucchini-Potato Soup with Potato Latkes

2009-08-29T18:33:00.000-07:00

Amy McCoy's theory is "just because you want to save money doesn't mean that you have to skimp on taste" & her mission: "to eat the best food I can while spending as little as possible." Certainly a girl after my own heart. On her blog, Poor Girl Gourmet, she shares her tips on "hav[ing] a gourmet experience for less." And couldn't we all use a little more less?

Here's Amy's take on Zucchini-Potato Soup with Potato Latkes:

It’s been a slightly rough growing season here in New England where I live, and by “slightly rough”, I mean quite horrendous, actually. It started out innocently enough – rain every other day or so, lessening the nightly tender-seedlings watering load, and grateful was I for the gift, as the watering task frequently takes a half hour or more.

“We’d prefer it not rain, at least then we can control it,” my farmer neighbor said during one of my midsummer blueberry-hoarding visits to her front-yard farm stand. Twenty-three days of rain in June later, and half the month of July breaking precipitation records all over the Northeast, I begrudged that early rain, the rain that became the hallmark of our terribly short summer. My tomatoes, full and healthy one week, reduced to a pile of late-blighted writhing skeletons of themselves the next, followed by my onions, so wet so often that the bulk of them resemble shallots, their growth stunted so. And then the zucchini. Between the rain which begat powdery mildew, and the neglect – on those rain-soaked days – of my hand-picking bugs off of the plants, even the zucchini began to falter. But even with their early demise, there was still more than enough opportunity to bake, cook, grill, and even roast – it’s not been the warmest summer until just lately, and therefore, even roasting has had its time – copious amounts of zucchini.

A few summers back – when summer behaved like summer, and zucchini piled up in the garden seemingly daily - when pressed to come up with an answer to “whatever shall I do with all of the zucchini growing in my garden?” I would frequently make a zucchini-and-whatever-the-heck-else-is-ready-to-be-harvested soup. Despite the spectre of badness, this all-in approach usually resulted in a much better outcome than one might expect. And while I still enjoy a loosey-goosey approach to cooking every now and again, I find that some planning does, in fact, pay big dividends. As in the case of this soup. This year, we had harvested our small crop of slightly waterlogged potatoes just as the second harvest of zucchini came available, and using a dash of improvisation with just a touch more thought than employed in those early years of kitchen-garden cooking, this soup was conceived. I advise you to take the time to make the potato latke-style garnish – they’re French Fry shreds, in fact, yet the mere act of naming them latkes rather than fries makes them sound almost healthy.

Zucchini-Potato Soup with Potato Latkes
1 lb. zucchini, from approximately 2 medium or 1 large, ends trimmed off, cut into 1-inch pieces
1 lb. russet potatoes, peeled and cut into 1/2-inch pieces
1/4 c. extra virgin olive oil
kosher salt
freshly ground black pepper
1/4 lb. pancetta or bacon
1 medium shallot, coarsely chopped
1/4 c. parsley leaves, plus additional for garnish, coarsely chopped
4 c. vegetable broth
3/4 lb. russet potato, shredded on a box grater
vegetable oil for frying
1/4 c. sour cream for garnish

Preheat the oven to 350 degrees.

In a large mixing bowl, toss the zucchini and potatoes with the olive oil to coat. Season them with salt and pepper, and transfer them to a 9 by 13-inch rimmed baking sheet. Roast on the middle rack until the potatoes are soft and easily pierced with a fork, 45 to 50 minutes. Remove from the oven.

Cook the pancetta until just crisp in a large saucepan over medium heat. Remove the pancetta and place it on a plate lined with a paper towel to absorb any excess fat. Add the shallot to the rendered pancetta fat in the bottom of the pot, adding a tablespoon or two of olive oil if necessary – though I doubt it will be - and cook until the shallot is softened and translucent, 2 to 3 minutes. Add the parsley, cook for 1 to 2 minutes, then add the roasted zucchini and potatoes, stir to combine, and then add the broth. Bring to a gentle simmer, cover, and simmer for 20 minutes.

Allow the soup to cool slightly, as you will be pureeing it, and if you don’t know yet, I should tell you that hot liquid sure does not play well in the blender. In fact, be sure to blend only 1 cup of the soup at a time to avoid a blender explosion, which is a terribly unpleasant experience, I can assure you. Okay, so now that I’ve gotten that all out, proceed to puree the soup, that one cup at a time as we’ve just discussed, until all of the soup has been pureed. You’ll have about 6 cups of soup, which should now be returned to the saucepan.

Reheat the soup to your desired serving temperature, and while you do, heat at least two inches of oil for frying in a large, deep pot – one with plenty of room between its top edge and the top of those two inches of oil - until it registers 350 degrees on an oil thermometer – or until a potato shred tossed in sizzles immediately. It will take in the range of 10 to 12 minutes to get the oil to this point.

While the oil-heating is underway, form the potato shreds into potato chip-sized clumps, about 1 1/2 to 2 inches in diameter and no more than 1/2-inch thick. Place the finished shred-clumps – a terribly unappetizing name for them, I realize, but I’m trying to be consistent here – onto a piece of waxed paper laid upon your counter or on a rimmed baking sheet – whichever is most convenient for you. Once the oil has reached 350 degrees or is clearly at instant sizzling heat, lower 3 or 4 shred-clumps into the oil and fry until golden brown, 1 to 2 minutes per side. If you find that flipping them over, thin as they are, is a pain beyond any you have known, simply use a metal slotted spoon – a large one, not one you’d use to serve fruit salad – to submerge them in the oil. In that case, 1 to 2 minutes total is all the frying time you’ll require. Remove the former shreds that are now latkes from the oil and place them on a plate lined with a paper towel – to catch any excess oil, of course. Salt and pepper them to taste.

Now, salt and pepper the soup to taste, then ladle it out into bowls – you have enough for four adults here. Top each with a dollop of sour cream, place a latke atop the sour cream, crumble the pancetta and sprinkle it around the bowl, then toss a bit of the reserved chopped parsley over it all, and serve it forth.

Estimated cost for four: $10.07. The zucchini should just about be given away by anyone you know who happens to have a garden, but if you bought one pound, it would cost around $1.25. The potatoes should cost no more than 99¢, but we’ll call that a dollar for each use – the soup and the latkes, so $2.00. The olive oil for roasting is 48¢. The pancetta costs $8.29/pound, so 1/4 pound costs about $2.07. The shallot should cost around 25¢. The parsley should also be available from gardening friends or your very own garden, but if not, it would be about half of a bunch that costs around $1.99 at the grocery store, so $1.00 for that. The broth costs $2.39 for 4 cups (I use Whole Foods 365 Everyday Value store brand). The sour cream for the garnish costs around $2.19 for a container that holds 32 tablespoons. By “a dollop”, I mean a tablespoon, and so that adds 27¢ for four servings. The oil for frying should be recycled as you can use it again for a similar purpose. Just allow it to cool, then strain the solids out using a fine mesh colander or a colander lined with 100% cotton cheesecloth, be sure to discard those solids, and return the oil to its original bottle. You’ll get many a use out of it that way, though if we were to count the amount that would fry off, let’s call it a half cup, and that would cost us about 36¢ at $4.29 for a bottle containing 96 tablespoons.

Thanks Amy!

Simple Supper: Balsamic Brown Butter Ravioli

2009-08-20T11:53:00.000-07:00

After the butter worship that was Julie & Julia I found myself in the mood for, of course, butter. As luck would have it, the next morning, while getting my Food Network fix, Giada popped on the tube & coaxed me into this recipe. It's not French, but it does boast 6, count 'em, 6 tablespoons of butter & I'm sure Julia would approve of that.

Balsamic Brown Butter Ravioli, for 2
adapted from Giada De Laurentiis
1 package prepared ravioli (mushroom or cheese work best)
1/2 c. toasted walnuts
6 tbsp. unsalted butter
2 tbsp. balsamic vinegar
1/4 c. parmesan, grated
1/8 c. fresh basil, minced
salt to taste
pepper to taste

Bring a salted pot of water to boil. Cook the ravioli (about 4 - 5 minutes).

While the ravioli cooks, melt the butter over medium heat until the foam subsides & it turns a golden brown color (about 3 minutes). Remove from heat for 1 minute. Fair warning: if you get impatient & add the vinegar before the butter has cooled a bit it will splatter all over the place!! Stir in the balsamic vinegar, salt & pepper. At this point, the ravioli should be done. Drain them & toss them in. Add the walnuts, basil & parmesan. Toss to combine & serve.

Kitchen to table time: 15 - 20 minutes.

Virtual Cookbook: Best of the Food Blogs

2009-08-19T11:58:00.000-07:00

C&C is featured in today's Virtual Cookbook: Best of the Food Blogs on Naples News. Despite her love of cooking, NN corespondent, Katy Bishop shares many folks' frustration in "find[ing] the energy and inspiration to turn the contents of [her] fridge and pantry into something fabulous" and admits that "in the last year or so, [she's] discovered a new guilty pleasure — and a solution to [her] occasional lack of inspiration: food blogs." Her latest guilty pleasure & Best of the Food Blogs is Cloves & Cream. Check out their feature on my peach & chicken kebabs here.

Image, unadorned.com

Molly's Winning Heats & Minds Cake

2009-08-17T19:51:00.001-07:00

Oh. My. God. Yes. This cake truly does win heats & minds. Incredibly rich, silky smooth & intensely chocolaty, this is the last chocolate cake recipe you'll ever need; no joke. This isn't the first time I've rushed into the kitchen with Molly Wizenburg's A Homemade Life in hand & I'm sure it won't be the last. Her simple recipes spring from the pages & just beg to be made. This recipe, the final in the book & her wedding cake, incidentally, is no exception. Seeing as it was intended for love, it seemed fitting to bake this gem of a cake up in celebration of our first anniversary & boy was it. We could barely keep ourselves from polishing off the whole cake in one sitting! If winning heats & minds is on your agenda, or if you just have a serious hankering for chocolate, then this is it. The buck stops here. I'm not sure what else to tell you guys except this cake is delicious. Period. Go forth & bake!

The Winning Hearts & Minds Cake

7 oz. bittersweet chocolate, finely chopped (Scharffen Berger is my favorite.)

1 3/4 sticks (7 oz.) unsalted butter, cubed

1 c. sugar

5 large eggs

1 tbsp. all-purpose flour

crème fraîche or homemade whipped cream, for serving

Preheat the oven to 375F & butter an 8" round cake pan. Line the bottom with parchment paper & butter it as well.

Put the chocolate & butter in a microwave safe bowl & melt it in 30 second bursts, stirring often, until smooth. Once smooth, add the sugar, stir well to incorporate. Set the batter aside to cool for 5 minutes. Once cool, add the eggs one by one, stirring well after each egg. Add the flour & incorporate. The batter should be dark & silky.

Pout the batter into the pan & bake for 25 minutes, or until the top is crackley, the edges are puffed & the center looks set. Remove the cake from the oven & cool in the pan for 15 minutes. To remove, place a dinner plate over the cake pan & flip it over. The cake will be upside down at this point. Then put another plate on the "top" (which will ultimately be the bottom) of the cake & flip it once more.

Cool, slice & serve. Garnish with a drizzle of crème fraîche or homemade whipped cream.

Cloves & Cream + The Kitchn

2009-08-17T17:07:00.000-07:00

Stay cool with The Kitchn this summer! Through the month of August, go to site for home cooks & food enthusiast, The Kitchn is featuring recipes to stay cool. Let's face it, "it's hot out there, & [they] are doing many things to stay cool: churning up ice cream, granita, and sorbet; shaking up frosty drinks, & getting out in the garden." Today The Kitchn featured my recipe for a cool cannellini bean salad, check it out here.

Simple Supper: Basil BLTs & Quick Roasted Tomato Gazpacho

2009-08-17T14:48:00.000-07:00

There's an exchange between two budding love birds in Paper Hearts in a deserted little deli discussing the merits of the BLTs simplicity. They're like an implicit, understood code. Nice & easy, all you have to say is BLT & everyone knows just what you want: bacon, lettuce & tomato. With this ease in mind, I decided BLTs were in order. I added a bit of basil to dress up this classic, so BBLTs if you will. With easy 5 minute gazpacho as a sidekick, this soup & sandwich dinner is a perfect easy supper.

Basil BLTs, for 2
4 slices whole or sprouted grain bread
6 slices bacon
1 ripe roma tomato, sliced thinly
4 large romaine lettuce leaves
2 tbsp. soft goat cheese
4 - 6 large basil leaves

Cook the bacon until crisp in a skillet (or if you really want to shave some time off, in the microwave - on high for about 5 minutes). Let cool. If desired, toast the bread, then spread with goat cheese. Sandwich the bacon, basil, lettuce & tomatoes. Slice in half diagonally & enjoy!

Quick Roasted Tomato Gazpacho, for 2

1 16 oz. can diced tomatoes

1 roasted red pepper

1 small cucumber, cut in chunks

1/3 of a red onion, cut in chunks

1/4 tsp. cumin

1/8 tsp. pimenton

1/4 tsp. oregano

1 tsp. fresh cilantro, minced

2 cloves garlic

salt, to taste

pepper, to taste

In a food processor, puree all ingredients except the tomatoes. In a large bowl fold the vegetable puree into the diced tomatoes & their juice. Serve immediately or refrigerate for 45 minutes to an hour to let flavors meld. Garnish with a thin cucumber slice or two.

Kitchen to table time: 15 minutes

Simple Supper: Cannellini Salad with Goat Cheese & Mint

2009-08-14T11:00:00.000-07:00

I just picked up my phone & glanced at the weather for the week & heat is no where in sight. In the dead of August coastal California promises high temperatures below 70F. Not above. Below. That's nearly impossible for me to wrap my mind around. I will forever be tuned to the dog days to Texas summers. So, as I pulled a sweater over my head this morning I still anticipated a hash sun to peel it off of me later in the afternoon. Though I know it won't happen. If, for some strange twist of nature it were blisteringly hot, as August should be, I would dine on this little salad more. So, if you don't have a crisp Pacific breeze keeping you (unusually) cool this salad of cannellinis, tangy goat cheese & fresh crisp mint will certainly do the trick.

Cannellini Salad with Goat Cheese & Mint, for 2

1 16 oz. can cannellini beans

3 tbsp. goat cheese, crumbled (herbed goat cheese works nicely too)

1/2 tsp. lavender, minced finely

1/2 tsp. rosemary, minced finely

1 tsp. min, minced finely

1 tbsp. olive oil

salt, to taste

pepper, to taste

Toss all ingredients together. That's it!

Kitchen to table time: 10 minutes.

Asparagus, Fava Beans, & Andouille Sausage with Black Pepper Croutons

2009-08-13T09:46:00.000-07:00

I think it's safe to say that I was raised by a couple of hippies. Not the bare foot, dreaded hair, crystals & ponchos type but the Dead Head, beat up Volvo driving, health food nut kind. So I guess they could be called reformed hippies or something like that. That olive green, air-conditioningless, smelly old car was a great source of personal humiliation growing up. Squirming out of the backseat of that thing instantly turned my cheeks a bright shade of scarlet. Why couldn't we drive a mini-van or better yet, one of those newfangled Suburbans? Those were normal.

Of course, now I swoon after that old green Volvo & dish up hippie food (or as Alicia of Bread + Honey would say, hippie chow) often. To me that means, bowls of various grains, nuts, veggies & all other things that you might find nestled comfortably on the shelves of a small dusty health food store. Think Mollie Katzen. Jacques Pépin has a classic take on hippie chow & Smitten Kitchen's approach is lovely too. This is my modest version of hippie chow.

Asparagus, Fava Beans, & Andouille Sausage with Black Pepper Croutons, for 2
2 andouille sausages, cut in chunks (can be substituted for soysage)
1 small bundle of asparagus, cut in 1" or so pieces
1 small bundle of fava beans, shelled
3/4 c. frozen pearl onions, thawed
3/4 c. frozen green peas, thawed
1/2 loaf of crusty bread, cubed
1/4 c. toasted sunflower seeds
1 tbsp. fresh black pepper
2 tbsp. olive oil
1 clove garlic, minced
1 tsp. fresh thyme
1/2 tsp. dried oregano

In a sauce pan, simmer the shelled fava beans in salted water for about 20 minutes. Drain, rinse & set aside.

While the fava beans cook, warm half of the olive oil in a saute pan. Add the bread chunks & garlic. Pepper them heartily. Brown for about 5 minutes or until they're crisp. Remove from the pan & set aside to cool.

In the same pan, brown the sausage (about 4 minutes). Toss in the peas, onions, asparagus, thyme, oregano & sunflower seeds. Saute for 5 minutes or so or until the asparagus is tender. Salt to taste. Just before serving fold in the croutons & drizzle with a bit more olive oil.

Advertising with Cloves & Cream

2009-08-12T15:31:00.000-07:00

Would you like to advertise on Cloves & Cream? I'm currently accepting ads for the rest of August & September. I have lots of lovely readers of all shapes, sizes & backgrounds & my rates are created with small businesses in mind. Click here to download a PDF with rates & a little more information about the site's readership. All ads will be featured in the left or right side bar & run for one month's time.

Contact C&C at laura [at] clovesandcream [dot] com for a customized quote. Many thanks!

Caprese Pork Chops with Crème Fraîche

2009-08-11T23:15:00.000-07:00

Growing up I wasn't interested in tomatoes unless they were in the form of ketchup squirted generously over of a heap of fries. I didn't put up too much of a fuss if they were served, but I didn't seek them out either. I believe there was a brief period where I feigned tomato hatred, but I think that was just to be contrary. Well, somewhere along the way I changed my mind. It probably had something to do with home-grown tomatoes & simple summer salads. Regardless, I love 'em now. Can't get enough. One of my newly minted favorite ways to enjoy the modest fruit is roasted. The slow, dry heat almost caramelizes them & they become so much more, for lack of a better word, tomato-y. They're lovely with a hunk of crusty bread or in a salad, but they're really sublime nestled on top of a crisp parmesan pork chop & a bed a fresh basil.

Caprese Pork Chops with Crème Fraîche, for 2
Parmesan Pork Chop adapted from Giada De Laurentiis

1 large egg, lightly beaten
1/2 c. italian style bread crumbs
1/2 - 1 c. grated parmesan
2 pork loin chops
3 tbsp. olive oil
3 ripe roma tomatoes, sliced in wedges
4 - 6 fresh basil leaves, whole
1 tbsp. or so crème fraîche
salt, to taste
pepper, to taste

Pre-heat the oven to 300F. Line a baking sheet with parchment paper or a nonstick baking sheet (such as a silpat) & arrange the tomato wedges on it. Drizzle them with about half of the olive oil & salt & pepper them to taste. Bake for 1 1/2 - 2 hours, or until they become a deep shade of red & have lost most of their moisture.

The last 30 minutes or so that the tomatoes back, cook your pork chops. Begin by lightly beating an egg in a wide-mouthed bowl (or pie plate). Sprinkle the parmesan on a plate & the bread crumbs on another. You should have three plates (or bowls) to work from at this point. Begin by coating the chops, one at a time, with parmesan, then egg, then bread crumbs.

Heat the remaining olive oil in a skillet & cook the chops about 7 minutes on each side, or until the outter crust is golden brown & the center of the chop registers 150F on a meat thermometer.

Top with a drizzle of crème fraîche, basil leaves & roasted tomato wedges. Sprinkle with a bit more parmesan if you like.

The Internet Food Association

2009-08-11T22:51:00.000-07:00

The Internet Food Association, where the virtues of Kansas City versus Texas bar-b-q are hotly debated, bacon is wept over, food porn is ogled, restaurants are reviewed & all other things food are up for discussion, gave a, let's say, shout out to little ol' Cloves & Cream earlier this week. (Thanks guys!) Visit the IFA to see what they had to say about my chicken & peach kebabs among other things.

Image, Above is the group discussing the virtues of food activism with Tom Colicchio.

Spinach Twins Turnover

2009-08-11T10:27:00.000-07:00

I spend a lot of time in a tiny dark office peering out a window. Now & then a gallery visitor pops in & I find myself shaking the silence off while grasping for small talk tidbits. We chit-chat, discuss the work on the walls, the weather, & the like, then, back to the cube for unending internet jaunts & tattered magazines. After meandering though the internet for hours on end one particularly mundane afternoon in the office I stumbled across a cache of Julia Child videos. Her sing-song voice lulling me into submission, I watched far more episodes of "The French Chef" than I'd like to admit. While everything to cross her lips sounded fantastically delicious, I couldn't shake the first recipe: flakey puff pastry stuffed to the gills with creamed spinach, mushrooms, salty ham & ooey gooey cheese. Taking a few liberties, I recreated it as soon as I got home. For Julia's classic recipe, go to PBS.com.

Spinach Twins Turnover, for 2 - 4

1 sheet prepared puff pastry, thawed

1 tbsp. olive oil

2 c. fresh spinach, minced (or 1 c. frozen spinach, thawed & thoroughly drained)

1/2 yellow onion, chopped

1/2 c. brown mushrooms, sliced

2 - 3 slices of prosciuto

6 or so slices manchego cheese

1 egg, lightly beaten

1 tsp. fresh thyme

1 tsp. coarse salt

a pinch of nutmeg, optional

salt, to taste

pepper, to taste

Preheat the oven to 400F. Lightly oil a baking sheet & set aside. Over medium heat, warm the olive oil. Saute the onions until translucent, but not browned. Toss in the thyme, salt & pepper. Add the mushrooms & cook them until softened (about 4 - 5 minutes). Finally, add the spinach & cook until wilted. If you wish, add a pinch of nutmeg.

Layer prosciuto over half of the puff pastry leaving about a 1" border. Over that, spoon the spinach mixture. Finally, top every thing off with sliced manchego cheese. Paint the 1" border with the beaten egg. Fold the "empty" dough over making something of a pocket. Crimp the border together with a fork & brush the entire turnover with the remaining egg. Sprinkle with coarse salt & a bit more fresh thyme.

Bake for 15 minutes or until the crust is golden brown & flakey. Let cool for 5 minutes before slicing. Slice on the bias (diagonal) & serve. I like this as a meal with a light green salad, but sliced thinly this turnover would make a fantastic hors d'œuvress.

Anniversary

2009-08-08T00:00:00.000-07:00

One year ago today I was saying 'I do' to a lifetime with my best friend. Thanks for such a wonderful year, Raym. I love you. Now let's pack up for Palm Springs & slurp down some piña coladas poolside!

Molly's Ginger Chocolate Chip Banana Bread

2009-08-07T15:37:00.000-07:00

I'm sure most of you are devout Orangett readers & have already devoured Molly Wizenberg's book, A Homemade Life, but I can't resist sharing this recipe for those of you aren't (& if you're among the latter group, open up a browser window & get to reading!). Banana bread is a regular fixture in my house, so of course I perked up when I came across Molly's version studded with candied ginger & chocolate chips. Sure, I've been known to drop a few handful of walnuts in on a whim, or even a smattering of slivered almonds, but candied ginger, what a revelation! And, as an added bonus, it's incredibly simple to make (no heavy Kitchen Aide mixer required, hallelujah!). Ray & I have been munching on it for breakfast all week, but with a drizzle of crème fraîche or a plop of whipped cream this bread would make a lovely dessert.

Molly's Ginger Chocolate Chip Banana Bread
6 tbsp.unsalted butter
2 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3/4 c. semisweet chocolate chips
1/3 c. finely chopped crystallized ginger
2 large eggs
3 ripe bananas, mashed
1/4 c. well-stirred whole-milk plain yogurt (Greek yogurt works well too)
1 tsp. vanilla extract

Preheat oven to 350F. Grease a 9" x 5" loaf pan with butter or cooking spray & set aside. In a small bowl, microwave the butter (in short bursts to avoid splattering) until just melted. Set aside to cool slightly. In a large bowl, whisk together the flour, sugar, baking soda & salt. Add the chocolate chips & crystallized ginger. Fold them in & set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter & vanilla. Stir to mix well. Pour the banana mixture into the dry ingredients & stir gently with a rubber spatula, scraping down the sides as needed, until just combined. The batter with be thick & somewhat lumpy. Scrape the batter into the loaf pan and smooth the top.

Bake until the loaf is a deep shade of golden brown and a toothpick (or piece of dry spaghetti)inserted into the center comes out clean, about 50 mins to an hour. Molly suggests if the loaf seems to be browning too quickly to tent with foil.

Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack & let it cool completely before slicing (if you can wait that long).

Peach & Chicken Kebabs with Grilled Polenta

2009-08-05T21:51:00.000-07:00

What I wouldn't have done for a soft, sweet peach last night. The craving hit me like a bolt & I found myself mulling over a trip to the market at 11 o' clock. Already decked out in pajamas, I resigned myself to a raspberry popsicle. Needless to say, this did not do the trick. I'm still peachless; right now I'm running on the fumes of last weeks dinner of peach & chicken kebabs. Magnificent on their own or a glug of honey, when grilled, peaches become an entirely different beast. Their sugars caramelize & their sweetness intensifies & they becomes almost musky -- in a delicious, romantic, subtle sort of way. Teamed up with chicken & onion the sweetness mellows. I've always been an advocate of salty & sweet layered on top of one another, but I'm sure these grilled peaches would be dynamite on their own or with a dollop of vanilla ice cream.

Grilled Peach & Chicken Kebabs, for 2 - 3

2 large ripe peaches, cut into small chunks

2 boneless skinless chicken breasts, cut into small chunks

1 white onion, cut into thick strips

1 tbsp. olive oil

1/2 c. orange juice

1/4 c. lime juice

salt, to taste

pepper, to taste

1/4 tsp. dried oregano

skewers (metal or bamboo)

Mix the lime juice, orange juice, 1 tbsp. of olive oil, oregano, salt & pepper in a large zip top bag & toss the chicken in. Shake to coat & let marinate, refrigerated, for at least 45 minutes. If you're using bamboo skewers, soak them in water while the chicken is marinating so they don't burn.

Drizzle a grill pan with the remaining olive oil & warm it over medium-high heat. Skewer the chicken, peaches & onion, alternating between the three. Cook for 15 - 20 minutes, rotating every few minutes.

There are one of two ways of going about grilling polenta. The quick, lazy way or the slightly more time consuming, home-made way. Sorry to say, I took the easy way out on this one, that is, I bought a "tube" of ready made polenta, sliced it into rounds & grilled 'em. These "tubes" can be found at most markets & are great to have in the fridge for such occasions, but if you really want to go all out, here's the tough(ish) way:

Prepare quick cook polenta to your liking or according to package directions. Line a baking sheet with parchment paper. Drizzle the parchment with a bit of olive oil. Smooth the cooked polenta on the the baking sheet (about 3/4" - 1" thick). Let cool, then refrigerate for 45 minutes or so. Using a 1" round cookie cutter, make polenta rings.

So, that being said, I'd recommend just going for the ready made polenta. Since your just popping it on the grill anyway.

Grilled Polenta, for 2 - 3
1/2 "tube" of prepared polenta
olive oil, to taste
pepper, to taste
salt, to taste

Heat a grill pan over medium-high heat & drizzle with a bit of olive oil. Slice the polenta into 3/4" - 1" thick rounds. Drizzle with a bit more olive oil, salt & pepper. Grill for about 3 minutes on each side or until nice grill marks have formed.

Smitten: Joseph Joesph's 8 Piece Bowl Set

2009-08-05T12:51:00.000-07:00

It's been ages since I've found myself smitten with some sort of to-die-for kitchen gadget. Well, that's not entirely true. I find myself falling for odds & ends on a daily basis, more often than not knicked up, well loved salad bowls or tea cups at my favorite gem of a thrift store. In fact, I rescued a lovely, dense Dansk salad bowl just last week, but it has been ages since I've found something so ingenious I couldn't resist sharing it with you. So, without further ado I give you Joesph Joesph's 8 Piece Bowl Set. At first glance this brilliant set presents itself as nothing more than an ordinary collection of mixing bowls, albeit pretty ones. Take a closer look & guess what, there are all kinds of indispensable kitchen tools stacked in there!! Measuring cups (1/4, 1/3 ,1/2 & 1 cup), a small bowl, a large bowl, a colander & a sieve, to be specific. Too bad I didn't know about these guys when I landed in the tiny apartment (complete with matching tiny kitchen) I call home today. Grab a set for yourself or if your flush on space, treat an unlucky cramped kitchenite to a set. Visit A+R Store for more info. Images, A+R Store

Buttermilk Corn Chowder

2009-08-03T17:58:00.000-07:00

Yes, it's the dead of summer. No, soup doesn't seem like it would hit the spot. But just go with me on this one. With fresh, bright corn on the cob & tangy, cool buttermilk this chowder is anything but heavy. Blame it on the fresh corn, but this soup just culls memories of backyard cookouts, meandering the garden, & of course, shucking corn on the front porch. Quintessential summer stuff. I usually eat this soup warm, but it's fantastic cool with loads of fresh parsley & a splash more buttermilk.

Buttermilk Corn Chowder, for 6 - 8

2 - 3 ears of sweet corn on the cob

1 c. frozen golden corn kernels

6 slices prosciutto

4 medium waxy potatoes, cubed

6 c. chicken stock

1 large white onion, diced

2 tbsp. olive oil

2 springs thyme

1/2 c. half & half

1/4 c. buttermilk

1/2 tsp. pimenton

salt to taste

pepper to taste

1/4 c. flat leaf parsley, minced (optional)

Heat olive oil in a large dutch oven & saute the onions in a bit of salt until translucent (about 5 minutes). Add the potatoes, a pinch more salt, thyme & the pimenton & saute for another moment. While the onions soften, remove the kernes from the cobs by running a sharp knife between the cob & kernels. Reserve the cobs.

Add the stock, corn, & cobs. Bring to a boil, then reduce to a simmer. Cook covered for 25 minutes (or until the potatoes are soft). Remove the cobs & discard. Puree half of the soup in a food processor & add back to the pot.* Add the half & half & buttermilk.

While the soup simmers, crisp the proscuitto under the broiler for about 5 minutes. Crumble on top of the chowder to serve. Sprinkle with parsley if you like too.

*You can puree all of it if you prefer a creamy, smooth soup or you can skip it if your like a more soupy soup.