Kirsten's Recipes

Labor Day "Pasta" Salad with Sausage and Halloumi

2008-09-01T23:17:00.007-07:00

I dropped off my boyfriend Brian at the airport for a business trip and prepped for a small family barbecue celebrating Labor Day. My assignments were easy - some type of hors d'oeuvres and a side. The starter is easy - a triple creme brie, hard salami, crackers and roasted and marcona almonds.

For the side, I did a take on a "pasta" salad with a mix of seeds/grains from Trader Joe's called Harvest Grains Blend with Israeli couscous, red and green orzo, split dried garbanzo beans, and red quinoa. I tossed that with some chopped sweet red peppers, sliced chicken sausage and a tangy vinaigrette - plus the salty and fantastic Halloumi cheese. Delicious and it made TONS so plenty for lunch tomorrow and to send home with my little brother John who is often broke, in college and perpetually starving.

Happy Labor Day all - hope it was a relaxing weekend!

Harvest Grains "Pasta" Salad:
(serves 8-10 as a side dish)

1 bag Trader Joe's Harvest Grains (or use orzo or other pasta)
3.5 c chicken or beef broth
4 large links chicken or turkey sausage
1-2 sweet red peppers, chopped
1 block Halloumi cheese, cubed (approx 4-6 oz)
.5 c chives, snipped
1 tbs Djion mustard
1/4 c red wine vinegar
1 tsp salt
1 tsp ground black pepper
1/2 c Extra Virgin Olive Oil (or as needed)

Directions:
Bring broth to a boil. Add grain mix and bring to boil, reduce to simmer, cover and let stand 10 minutes (or less if using pasta). Meanwhile, saute sausage in a bit of olive oil until golden brown and cooked through. Let cool, then slice into half moon pieces.

Meanwhile, chop peppers, Halloumi and chives.

Mix chives, mustard, salt, pepper and red wine vinegar in a deep bowl. Whisk in oil until desired consistency or amount of oil. I used just 1/4 cup.

Once grain mix is done, toss and cool in a large bowl. Once room temperature, toss with dressing, then peppers and sausage. Top with cheese and a bit of reserved chives for garnish. Chill if not serving immediately. Serve at room temperature. Toss well just before serving,

Sweet Summer Pasta with Shrimp, Asparagus, Corn, Tomatoes & Cream

2008-07-21T20:42:00.004-07:00

Where do I begin?

Nine days at the beach in Orange County, Calif. for my annual beach vacation? A whirlwind trip to New York City and Los Angeles for media events to launch the soon-to-open resort I work for? Eating out and cooking the same old thing because it's fast and easy? Or, with me being too tired and hungry to take some decent pictures and share my cooking adventures with the world?

The latter is probably the most accurate.

But tonight I am back to cooking (and sharing the results)...so I picked up the best looking, fresh things at the store and made a sweet and comforting pasta...with leftovers for lunch all week.

Cheers to good cooking on a Monday night!

Sweet Summer Pasta:
(serves 4)

8 oz pasta - I used Mafalda (a skinny lasagna-like noodle)
1/3 lb fresh sweet shrimp (medium is best), deveined and peeled
1 lb asparagus, tips only, stems discarded or saved for another use
1 c sweet fresh corn kernels, scraped from the cob
2 cloves garlic (or to taste, I used 3), minced finely
2 fresh vine-ripened tomatoes, seeded and chopped roughly
Olive Oil as needed
Salt and Pepper
1/2 c heavy cream
Parmigiano Reggiano, freshly grated (if desired)

Directions:
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance). Add pasta, stir quickly to prevent sticking.

Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbs olive oil. Saute garlic briefly, then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.

Drain pasta, reserving 1/2 c cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine.

Pan-Seared Halibut with Fava Bean Puree

2008-06-01T22:57:00.004-07:00

After an amazing, simple and light meal at T Cooks a few months back, combined with a wandering, confused hour at Sprouts (too many great choices!), I arrived at Halibut with Fava beans for a luscious Saturday night dinner.

No, I have not made favas before, and I probably won't make again often. Think homemade tamales, refried beans, raw shrimp with heads and tails, whole lobster and any other crazy-long prep item. Literally, serving 2, I peeled and blanched and peeled favas for about 2 hours. Two whole hours. Consider yourself warned, or order them at a restaurant!! :)

Pan-Seared Halibut with Fava Bean Puree:
(serves 2)
1 lb fresh halibut fillets
Olive Oil as needed
Butter as needed
Salt as needed
Pepper as needed
2 lbs fresh Fava Beans
Water (as needed)

Directions:
Peel favas from pod, rinse and then boil for 1 minute in boiling salted water. Shock in ice water. Peel from waxy bean pod. Meanwhile, salt and pepper halibut fillet.

Heat 2 pans over medium high heat. Saute fava beans with butter (approx .5 tbs) adding salt and pepper to taste. Puree half cups of favas with water until desired texture and flavor is achieved. Hold on low heat.

Meanwhile, sear halibut until just cooked through, careful not to overcook. Literally 2 minutes per side is about right. Serve halibut over fava puree.

Grilled Lamb Steaks with Heirloom Tomato Salad

2008-05-28T21:48:00.007-07:00

Post 5 p.m. today I inherited a great bottle of wine to the tune of over $55 retail, over $150 restaurant/bar price, already open (but quite recently) and 90% full. And most importantly...delicious and well-reviewed!

Immediately I felt tremendous (but positive) pressure to cook something fitting of a wine this good.

2004 Rodney Strong Symmetry - Alexander Valley Red Meritage was the bottle, and at the first sip I was sold. So, to pair, I grilled lamb steaks and served alongside a very refreshing heirloom tomato/basil/citrus salad.

I adore inherited wine, a simple supper and being back to blogging again!

Grilled Leg of Lamb Steaks with Heirloom Tomato Salad:
(serves 2)
2 leg of lamb steaks, 1 lb total (ask your butcher if you can't find this cut)
1 garlic clove
2 tbs fresh chopped rosemary
1 lb grape-sized heirloom tomatoes
2 tbs fresh-squeezed orange juice
10 leaves basil, fresh, julienned (chopped into ribbons)
Salt and pepper
Olive oil as needed

Directions:
Chop garlic, rosemary, generous pinch of salt and pepper and a dash of olive oil into a paste. Rub on all sides of lamb steaks. Meanwhile, heat grill pan to smoking hot.

At the same time, julienne basil, toss with rinsed tomatoes, salt, pepper, juice of 1/2 an orange and approx .5 tbs olive oil. Set aside.

Grill lamb about 2 minutes per side, remove from heat and let stand on grill pan until desired doneness. Rare or medium rare is recommended for this cut of meat.

Serve with tomato salad and this (or any other) amazing wine!

If you happen to have any wine left over, I highly recommend a deep bath scented with essential oils, candles glowing, Dave Matthews (or your favorite music) blaring, 82% cacao dark chocolate and this wine. Enjoy!!!

Prosciutto Arugula Salad

2008-05-11T21:02:00.005-07:00

The weather is warm, swimsuit season is fully upon us here in Arizona, and today I prepped all day for a Mother's Day dinner. But along the way, I needed to eat, and this light salad - which could serve as a first or light main course - was perfect. I also served it as a first course for Brian and I for dinner last night. It's definitely that good.

Smoky, fresh, tangy...delicious!

For my mother's day dinner I served:
* Cheese, crackers, grapes, Sauvignon Blanc
* Giant mixed greens salads with yellow peppers, grape tomatoes, raspberry vinaigrette
* Thai peanut marinated shrimp and chicken skewered and grilled
* French bread and butter
* Vanilla yogurt and fresh strawberry & blueberry parfaits

Happy Mother's Day all!

Prosciutto Arugula Salad:
(serves as many as needed)
Sliced prosciutto
Baby arugula
Lemons, halved for juicing
Olive oil (good quality)
Salt & Pepper
Parmesan cheese for shaving over salad

Directions:
Lay out prosciutto slices on a plate, top with mound of arugula. Sprinkle salt and pepper liberally over top of salad. Drizzle with oil and fresh-squeezed lemon juice. Shave Parmesan cheese over top. Serve.

Easy Vegetarian Chili

2008-04-06T22:02:00.002-07:00

It's well into the 80's every day here, so not sure why any kind of chili sounded appealing, but I went with it and loved the results. This is seriously easy, very satisfying, delicious and as a pleasant bonus - healthy!

Easy Vegetarian Chili:
(serves 4)
1 can black beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 28 oz can whole tomatoes & juice (no salt added)
3 c corn (fresh or canned/frozen, no sugar or salt added)
12 oz water or beer
1 chipotle chili, roughly chopped
2 tbs chili powder
1 tbs cumin
Salt and pepper to taste (the beans have salt, so you may not need much)
2 tbs (or to taste) hot sauce
Sour cream, greek yogurt, crema, cheese, etc. for serving
Snipped chives for garnish

Directions:
Combine, heat, simmer until desired consistency. Taste and adjust seasonings. Serve!

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus

2008-03-24T17:21:00.005-07:00

I unexpectedly had a long weekend and Brian was out of town...and so I finally cooked something new!

Summer definitely feels here in Arizona - today was in the mid-80's and I spent a few hours at the pool. All those things combined inspired this recipe. It's filled with delicious, light summer flavors, and each serving has about 300 calories - perfect for pool (bikini) weather. And, finally, it was delicious.

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus
(serves 2)
1 lb jumbo sea scallops (about 10)
1 small head cauliflower
2 cloves garlic
1 bunch asparagus
2-4 tbs snipped fresh chives
1/2 c Greek yogurt
1/2 tbs butter
Olive oil spray (or you can brush/drizzle)
Salt and pepper to taste
Seasoning salt

Directions:
Bring a large stockpot of water to boil. Add chopped cauliflower and whole cloves garlic. Simmer until cauliflower is fork-tender. Drain and remove from heat, mash with a fork until cauliflower and garlic are completely pureed. Add chives and Greek yogurt, stir to incorporate.

Meanwhile, heat a grill pan over medium heat. Spray or drizzle asparagus with olive oil, salt and pepper. Grill until just done and still crisp.

Meanwhile, in a saute pan, heat butter until foam subsides. Season scallops on both sides with seasoning salt. Place scallops in pan and do not move until they can be moved freely (not sticking at all). Turn over and remove from heat. The heat of the pan will continue to cook until perfect.

To serve, mound approx 1 c cauliflower puree in the center of the plate. Top with asparagus spears, then scallops. Garnish with chives and serve immediately.

Steamed Mussels

2008-02-09T15:51:00.000-07:00

My life over the past few weeks might appear void of cooking (see lack of blog posts), but after thinking it over for a few minutes, food really has been everywhere.

Catching up with really good friends over wine and cheese after work, entertaining very-important visitors (Corporate PR & our NYC-based PR firm) to the soon-to-be opened luxury resort & spa where I work involved excellent meals on the town, keeping Brian fed with soup and his favorite snacks when he had knee surgery a week ago and then of course the normal feeding of me and Brian involving lots of old standbys and favorites (steak, fish, bratwurst for Super Bowl, etc.)

And oh yeah, brown bag lunches, pasta and take-out. :)

Work is amazing. I try and stop each day and think about how lucky I am to be at the beginning and have a part in shaping what we will become. Over the past month we have been working with our F&B Talent on the restaurant concepts (still top secret!) and I have happily been involved in the process. Pinch me!

Back to cooking, this is a VERY simple recipe that for some reason I have never attempted at home. All it really requires are some very good, very fresh mussels.

Steamed Mussels:
(serves 1 as an entree, 2-3 as an appetizer)
1 lb fresh, scrubbed & rinsed mussels
1/2 c dry white wine
2 tbs butter
1/4 c fresh chopped parsley
2 cloves garlic, smashed
Cracked black pepper to taste
Crusty baguette for sopping up all the yummy sauce

Directions:
Rinse mussels, ensure beard is trimmed. (cut with kitchen shears if not) Bring wine to a simmer in a large saucepan. Add butter, garlic and parsley. Bring to a simmer. Add mussels, cover tightly and let steam for about 10 minutes, or until all mussels are opened. Remove from heat, discard any mussels not opened and serve with broth ladled over top of mussels and bread for sopping up the sauce.

Soup Swap - and 5 recipes for soup

2008-01-19T16:26:00.000-07:00

I read about National Soup Swap Day sometime back in December (sadly I have no idea where) and immediately knew I HAD to host one.

An Evite went out and a few weeks later (last Saturday to be exact) it happened. Small, but very successful, this will be a regular occurrence!

I served cheese and crackers, crudite of peppers with spinach dip and baby liquor-soaked cakes and red and white wine. We talked, laughed, drank, swapped soups and went on our way. I LOVE having homemade soups in my freezer waiting for me!

Soups included:
French Onion
Split Pea with Ham
Chili x 2
Yellow Lentil
Wedding Soup
Taco Soup

Thanks to Chrissy, Lisa, Alison, Kelly, Kelley (swapping by proxy), Mom and Becky for making to the swap, everyone else...there is always next year!

For more information on National Soup Swap Day (Jan 23) and how a soup swap works, click here:

And here are the recipes...

1. Kirsten's Easy French Onion Soup:
4-6 large onions (yellow, sweet, red, white, etc.), sliced thin in half moons
10 cups beef broth
4-5 sprigs fresh thyme
1/2 c Marsala Wine
1 tbs butter
1 tbs olive oil
Salt and pepper to taste

Directions:
Saute onions in a large stock pot with butter & oil and salt & pepper, until softened. Deglaze pan with Marsala, add thyme, then pour over beef broth. Simmer on low for 2-3 hours. To serve, ladle into a small crock and top with a piece of day-old or toasted french bread. Top with slices gruyere, broil until crusty and golden brown.

2. Alison's Chili:
1.5 lbs. hamburger
1/2 onion diced
2 cans of tomato soup and 2 cans of water
1 can red kidney beans
1 can of chile beans
1 can of mushrooms
1 can of diced tomatoes w/green chiles
1/4 tsp pepper
1 tsp salt
1 1/2 tsp. chili powder
1 Tbsp. sugar
1 red chili pepper (optional)

Directions:
Brown meat and onion. Add soup, water, beans, and remaining
ingredients. Simmer for 1 to 1 1/2 hours. More water can be added
if you prefer a thinner soup.

3. Anthony's (Lisa's contribution) Chili:
1 28 oz can tomato sauce
1 15 oz can tomato sauce
1 28 oz can diced tomatoes
1 11 oz can kidney beans (with liquid)
1 lb ground beef
2 green peppers, chopped
1 onion, chopped
4 cloves garlic, chopped
1 packet Chili seasoning
Chili powder to taste
Garlic powder to taste
Seasoning salt to taste

Directions:
In a large skillet, brown beef with onion and peppers. Drain, return to skillet and add chili and garlic powder and continue to cook.

Meanwhile, in another pot, combine tomato sauce with tomatoes, beans and garlic. Add meat mixture and chili seasoning. Simmer on low heat for about an hour adding more chili powder and seasoning salt as you go.

Enjoy with fresh baked bread or over pasta with shredded cheese and onions (known in Cincinnati as a "4-Way").

4. Kelley's Good-N-Easy Taco Soup:
1.5 lbs ground beef (the fattier the meat, the tastier!)
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 can black beans
1 can corn
1 28 oz can diced tomatoes
1 4 oz can green chilis
2 packets taco seasoning
Fresh cilantro, chopped

Directions:
Cook onions, garlic and beef until cooked through. Add entire contents of canned beans, corn and tomatoes and chilis (including liquid), then slowly add seasoning packets. Stir, cover and let simmer for about 10 minutes. Top with grated cheese and serve with tortilla chips or buttered corn bread.

For a thicker soup, add more beans, for a spicier soup, add jalapenos...can add green peppers, black olives, avocado, etc. This also can be made leaner by using ground turkey or chicken instead of beef.

5. Grammy's Split Pea Soup (by Chrissy):
1 bag shredded carrots
1 large onion
4 stalks celery
2-3 tbs Olive oil
1 ham bone
1 thick ham steak (optional)
2 1 lb bags of split peas
Salt and pepper to taste

Directions:
Soak peas overnight in large stock pot with water covering about 1 inch over peas.

Cook peas over low heat and scoop out foam (created from cooking peas) with a slotted spoon until foaming stops (about 45 min). Stir often so peas don't stick to the bottom as they cook.

While peas have begun cooking, chop carrots finely in a food processor...continue with onion and celery. Heat olive oil over medium heat and saute vegetables until softened, seasoning with salt and pepper. Add vegetables to soup after foaming has stopped. Submerge ham bone and cooking, stirring often, until peas are soft and smooth and ham just about falls off the bone. Remove bone, cut up ham and add back to soup and serve...add extra ham before serving if desired.

Basil Broccolini White Pizza

2008-01-15T21:35:00.000-07:00

Otherwise known as The Perfect Lunch...a quick and easy pizza, salad and a glass of wine is among my favorite meals.

This is very easy and very delicious.

Basil Broccolini White Pizza:
(makes 1 pizza)
1 lb pizza dough (I used Trader Joe's)
Olive oil
Salt
Pepper
Large handful basil leaves, torn into rough pieces
1 bunch broccolini, stems trimmed, lightly sauteed until almost cooked
2 c shredded white cheese (fontina, jack, mozzarella, etc.)
Crushed red pepper to taste
Parmesan cheese, grated
1/2 c fresh ricotta cheese, mixed with 4 cloves of garlic minced to a fine paste

Directions:
Roll out room temperature pizza dough on a flowered counter top or large cutting board. Place on a baking sheet or pizza stone. Lightly oil and salt and pepper. Bake crust (ALONE) at the highest temperature your oven will go until almost cooked through but only slightly browning in places.

Remove crust from oven, top with a drizzle more of olive oil, basil leaves, grated cheese, broccolini, Parmesan cheese, crushed chili, more salt and pepper and then dot with spoonfuls of ricotta around pizza. Return to oven and back until golden brown. Slice and serve.

Chili 2 Ways

2008-01-12T19:16:00.000-07:00

My new co-workers started a tradition of monthly team barbecue's...and heck, we work in hospitality, so they better be good!

Along with my lovely office-mate Brooke, our Lifestyle Director, we hosted a Chili-fest...because of the cold winter weather (65 and sunny in AZ) and because grilling in work clothes is perilous at best, and finally because Brooke and I are both Texans.

To be exact, we served cornbread muffins with honey, green salad with ranch dressing and fat-free balsamic, green chili chicken chili and traditional red chili with the fixins'...and brownie sundaes for dessert.

Here are the recipes...

The Best White Chicken Chili:
(makes 8-10 servings)
8 boneless, skinless chicken thighs, cubed, all fat trimmed
8 anaheim chilis, seeded and chopped
2 small cans fire-roasted and chopped green chilis
4 serrano chilis, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
1 sweet green bell pepper, chopped
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1 package cream cheese (8 oz, I used light)
1 tsp chili powder
1 tbs ground cumin
1 tbs ground Mexican oregano
1 can white beans, drained and rinsed
Grated jack cheese or other white cheese
Sour cream
Cilantro

Directions:
If using Crock Pot (slow cooker), add all ingredients except cream cheese and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 1 additional hour, then turn back to low, mix in cream cheese and leave on low until serving. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

If not using a Crock Pot, saute chicken in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients (except cream cheese), plus 2 c chicken broth and let simmer for 3-4 hours. 30 minutes before serving, add cream cheese. Before serving, taste and adjust seasoning. Serve with sour cream, grated white cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

Classic Beef Chili:
(makes 8-10 servings)
6 lbs lean beef chuck roast, cubed, all fat trimmed
2 jalapenos, seeded and chopped
2 each yellow, red and green bell pepper, seeded and chopped
1 large onion, chopped
2 garlic cloves, chopped
3-4 tsp salt (or to taste)
1 tsp black pepper (or to taste)
2 bottles light beer
1/2 c chili powder
1/4 c ground cumin
1 tbs ground Mexican oregano
1 can kidney beans, rinsed and drained
Sour cream
Grated cheddar or other kind of cheese
Cilantro

Directions:
If using Crock Pot (slow cooker), add all ingredients and turn to high. Cook for 8-10 hours, then turn to low. Two hours before serving, mix 2 tbs flour with water and mix into a smooth paste. Slowly mix into chili and turn back to high. Let cook 2 additional hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

If not using a Crock Pot, saute beef in olive oil over medium heat in a large stock pot. Remove and let stand on a plate. Add chilis, pepper and onions and saute until slightly softened. Add all other ingredients plus 2 c beef broth and let simmer for 3-4 hours. Before serving, taste and adjust seasoning. Serve with sour cream, grated cheddar cheese and cilantro. Hot sauce or sliced jalapenos can be added for extra heat.

Chicken Marsala

2007-12-28T22:05:00.000-07:00

I can't say that I have a major affinity for this popular Italian-American dish...in fact I can't ever remember ordering it in a restaurant, but for some reason it just sounded good.

Served with rice, over pasta or with a fresh vegetable (I served with sauteed baby zucchini), it's a rather easy weeknight meal.

Chicken Marsala:
(serves 2)
4 boneless, skinless chicken tenderloins, or 2 chicken breasts
Cornstarch
Salt and Pepper
Pinch cayenne pepper
1/3 c chicken broth*
8 oz crimini mushrooms, sliced
1 large (or 2 small) garlic cloves, mashed into a paste
1/3 c Marsala wine*
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish

Directions:
Pound chicken into even, thin pieces with a meat tenderizer - do this between two sheets of plastic wrap or parchment paper to not tear up the meat and for ease in clean-up.

Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.

Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.

Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve with fresh parsley for garnish, if desired.

*My recipe didn't result in a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, if you want a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.

Fettucini with Pancetta & Zucchini Ribbons

2007-12-25T14:50:00.000-07:00

Merry Christmas!

We are having a later Christmas dinner, so I had to eat something during the day, and red (ish) and green Christmas pasta was perfect.

Espcially since this cider-braised pork roast is in the oven for my contribution to Christmas dinner tonight and making the entire house smell good!

Happy holidays everyone - I hope you are surrounded by family and friends and having a wonderful day.

Fettucini with Pancetta & Zucchini Ribbons:
(serves 2-4)
1/2 lb fettucini
1 whole zucchini or 4 baby zucchini, cut into ribbons with a vegetable peeler
2 cloves garlic, minced finely
5-6 slices pancetta, cut into ribbons (can use bacon)
Olive oil, salt and pepper as needed
1/3 c heavy cream
Parmesan cheese for grating

Directions:
Boil water for pasta, salt liberally. Cook pasta for 7-9 minutes (rather al dente as the pasta will continue to cook in the next step), drain well, reserving about 1/2 c pasta cooking water.

Meanwhile, heat a saute pan with a small amount of olive oil, then cook pancetta until crisp and fat has rendered. Drain off excess fat, then saute garlic and zucchini just briefly before pouring cooked pasta over and tossing to mix all ingredients. Add pasta cooking water, salt and pepper to taste and continue to simmer until almost all water has evaporated. Add cream, toss to coat and continue to simmer on low until thickened slightly and creamy. Serve, topping with parmesan cheese.

Artichokes with Lemon Beurre Blanc

2007-12-23T20:25:00.000-07:00

Oh blessed down time...and cooking again.

Today was sunny and clear, and despite us Arizona dwellers deeming it "cold", I ran 4 miles in a tank top and drove around running errands with the top down in my car, so it clearly isn't *too* cold, especially compared with what I hear reports of from back east. So, I think just right for artichokes.

This is a great way to prepare artichokes. I overdid artichokes in 2002-2003 and had to take a break, but I'm ready again. This recipe is worth every bit of effort, and is a lovely first course for a dinner party.

Artichokes with Lemon Beurre Blanc:
(serves 2-4)
4 small globe artichokes
1 lemon
1/2 stick salted butter
1/4 c heavy cream
1/4 c white wine
1 clove garlic
2 tbs chopped fresh parsley
White pepper

Directions:
Steam artichoke for 25-45 minutes, depending on size. Remove from heat, drain and let stand.

Meanwhile, simmer wine in a small sauce pan with very finely pureed garlic clove until almost evaporated. Add cream, return to a boil, then remove from heat and slowly whisk in butter, one piece at a time until thick and emulsified. Add juice of 1/2 lemon, about 1 tbs. Add white pepper to taste. If too thick, add more lemon juice. Stir in parsley and hold for service.

Cut artichokes in half, carefully scoop out "fuzzy" choke with spoon, reserving heart and outer leaves. Serve artichokes drizzled with beurre blanc, sprinkled with additional parsley for garnish if desired.

Dark Chocolate Brandy Truffles

2007-12-13T14:46:00.001-07:00

A slight variation on the classic...these are decadent and delicious. Messy to make, but very easy. I made these for my co-workers for a small holiday gift.

Work is fantastic...a lot of new projects and people and events after work, so cooking is still on the back burner, but with the holiday season upon us, I should have some downtime soon.

Happy Holidays!

Dark Chocolate Brandy Truffles:
(makes about 6 dozen, can be halved)
18 oz high-quality dark (semi-sweet if you prefer) chocolate, separated into thirds
2 c heavy cream
2 tbs brandy
1 tsp high-quality vanilla extract
1/2 c unsweetened cocoa powder, mixed with 2 tbs (or to taste) powdered sugar

Directions:
Melt 2/3 of the chocolate over a double boiler, remove from heat. Meanwhile scald cream with brandy and vanilla. Remove from heat and let cool for 5 minutes.

Stir the remaining 1/3 chocolate into the melted chocolate until all chocolate is melted. Stir in warm cream. Once incorporated, refrigerate for an hour or two until firm. If you leave the mixture in the refrigerator longer, you may need to let stand before making truffles.

To make truffles, scoop out a teaspoon of the mixture, gently roll in the palms of your hands (wear gloves if the stickiness bothers you), then roll in cocoa/powdered sugar mixture, then lay on a parchment paper lined sheet pan. Refrigerate truffles for an hour or so until firm, then wrap in foil wrappers (available at craft stores) or squares of aluminum foil or plastic. Keep refrigerated, then let stand at room temperature for a few minutes before serving.

Southwest Steaks

2007-12-03T22:37:00.000-07:00

I tried a Southwest rub a few months ago...with decent results. But I could tell the boyfriend wasn't thrilled, and I was feeling average, at best, with the recipe.

So, here is our re-do. We thought it created fantastic flavor...don't overdo the steaks and this will become your go-to steak treatment.

Southwest Steaks:
(serves 2-4)
2 1 lb bone-in, or 6-12 oz boneless steaks, Rib Eye or New York preferred
Course-ground sea salt coating all sides of steak
Cayenne pepper generously rubbed onto steak
Chili powder, again generously rubbed onto steak
Black pepper, generously rubbed onto steak
Cinnamon, light sprinkle
Brown Sugar, generously rubbed onto steak

1/2 c dry red wine
1/4 c Worcestershire sauce
1/4 c honey

Directions:
Rub steaks with all dry seasoning and let stand at room temperature. Meanwhile, stir sauce ingredients in a small bowl.

Grill steaks over high heat, basting with liquid mixture at least twice. Steaks may be done as quickly as 5 min per side, check frequently!

Roasted Pork Loin with Cranberry-Onion Relish

2007-11-26T22:22:00.000-07:00

Still on the delicious (yet un-photogenic) holiday cooking theme, I made this for a cozy Sunday evening to eat while enjoying the glow of the Christmas tree, twinkling lights, candles and (finally!) some cooler weather.

I love the holiday season!

Roasted Pork Loin with Cranberry-Onion Relish:
(serves 4)
3 lb pork loin roast
1/4 c kosher salt
1/4 c brown sugar
1 tbs black pepper
4 c (or more) warm water
1 c white wine
1 c chicken broth
2 large onions
1 c fresh cranberries
1 c brown sugar
Salt and pepper to taste
Olive oil for brushing

Directions:
Combine kosher salt, brown sugar, black pepper and water in a ziplock bag or large bowl. Stir to combine. Add pork roast, make small slits into roast with a very sharp knife. Allow roast to soak covered in brining liquid for 4-8 hours in the refrigerator.

When preparing to cook, pre-heat oven to 425. Remove roast from brine, do not rinse, but allow to stand at room temperature until dry.

Meanwhile, slice onions into thin half-moon shapes (half of a ring), then spread on bottom of baking dish. Salt and pepper liberally, then add cranberries, then sprinkle brown sugar evenly over then entire mixture. Top with pork roast. Brush roast with olive oil, then salt and pepper liberally.

Bring broth and white wine mixture to a low boil. Spoon liquid over vegetables around roast, just enough to ensure the bottom of the pan is covered in a thin layer of liquid.

Roast at 425, uncovered, basting every 10 minutes with remaining wine/broth mixture. Using a meat thermometer, remove roast when temperature reaches 140. Let stand, loosely tented with foil, for 10 minutes. Slice and serve with onion-cranberry mixture.

Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce

2007-11-21T20:30:00.000-07:00

I know what you are thinking...this is not a Thanksgiving recipe...but it would be great for a holiday cocktail party!

Fairly simple and very delicious, once fried these can stand uncovered on a sheet pan or wire rack at 250 to keep warm, making them great for entertaining and allowing enough time to dispose of the oil and batter and clean up.

Coconut Shrimp with Sweet-Spicy Orange Marmalade Dipping Sauce:
(recipe adjusts as needed, this is the basic formula)
Jumbo raw shrimp, peeled & deveined with tails intact, butterflied
Vegetable oil for frying (use a deep fryer, or a deep skillet filled up 1/3 of the way)
Cornstarch
All-purpose flour
Salt
Pepper
Shredded coconut (sweetened is fine if that is all you can find)
Old Bay seasoning
Water as needed

Orange marmalade
Dijon mustard
Whole-grain mustard
Honey
Chili sauce like sriracha

Directions:
Heat oil to frying temperature - about 390 (because it will cool down once food is placed in it and you want about 375 to fry) - or to the setting of your deep fryer.

Butterfly shrimp by cutting them in half almost all the way through, but not enough to cut into 2 pieces. You are just trying to split open the shrimp and increase it's surface area. Dredge in cornstarch, shake off excess.

Meanwhile, mix equal parts cornstarch and flour in a bowl with water to create a thick batter - you want a consistency similar to pancake batter, perhaps a bit thinner. Season well with salt and pepper.

Lay out coconut in a flat bowl, dish or plate. Season well with salt and Old Bay seasoning.

Dip dredged shrimp in batter, letting excess pour off. Coat with coconut. Repeat with all shrimp, then fry in batches until coconut is toasted and golden brown. If, like me, your shrimp aren't done but the coconut is brown, bake in a 350 oven until shrimp and batter are cooked through.

For sauce, mix all ingredients to taste, serve with shrimp.

Cranberry Orange Spice Braised Short Ribs

2007-11-19T20:57:00.000-07:00

It's finally cold (well, for Arizona) enough for me to feel like it's really fall. I wore a light wrap to work this morning and drove with the heated seat on - a huge breakthrough considering the steamy weather we have had this fall.

So...time for a new braised recipe and since short ribs are delicious (and one of my boyfriend's favorite things I make) I created a new recipe.

According to Brian, this might be the best attempt at short ribs I have ever had - so this recipe is a keeper. Meltingly tender, sweet yet savory and a bit tart to balance the richness of the ribs. And a final good thing - this makes your house smell really yummy for many hours while cooking.

Cranberry Orange Spice Braised Short Ribs:
(serves 4-6)
4 lbs beef short ribs
Olive oil for searing
Salt and pepper
2 c orange juice
2 c beef broth
1 c fresh cranberries
2 cloves garlic, chopped
1 cinnamon stick
2-3 whole star anise
1/2 c brown sugar (or to taste)
Chopped fresh parsley for color/garnish if desired

Directions:
Generously season short ribs with salt and pepper. Preheat oven to 300. In a large oven-safe stock pot or dutch oven, sear short ribs in batches in olive oil until browned on all sides. As they are browned, let them stand on a plate.

Once all ribs have been seared, pour off rendered fat leaving just a film of oil. Quickly saute garlic, cinnamon stick and star anise - not allowing garlic to brown. Deglaze pan with beef broth. Add orange juice and sugar and bring to a slow simmer. Add short ribs back in, stir in cranberries and allow to simmer. Once simmering, cover and place in oven and braise for 5-6 hours. Serve short ribs with their own cooking juices and sauce, making sure a few cranberries are served with each serving. Serve atop noodles, cous-cous, rice or with whatever sides you prefer.

Mini Buckwheat Blinis

2007-11-18T13:08:00.000-07:00

I hosted a small but quite fun dinner party last night and for hors d'oeuvres I set up a blini bar - essentially top-your-own blini.

Blinis are little savory pancakes that make the perfect (delicious!) delivery method for smoked salon, caviar, asparagus tips or whatever you want.

The blini recipe is from the new edition of Joy of Cooking and is fairly straightforward, although there are many other great versions.

Here are a few other blini recipes for inspiration from fellow bloggers:
Erika from Sweet Pea makes them with Red Pepper & Nut Caviar
More Blinis with Smoked Salmon from Baking Obsession
Blini with Caviar from the illustrated cooking blog Kokblog

Mini Buckwheat Blinis (from Joy of Cooking):
(makes about 24 2-inch blinis)
1/2 c buckwheat flour
1/2 c all-purpose flour
1 tsp salt
1 tbs sugar
3 tbs unsalted butter
3/4 c whole milk
1 tsp and 1/8 tsp dry active yeast (half a packet)
2 eggs

Sour cream, cream cheese and/or creme fraiche
Smoked salmon
Caviar
Chives, chopped
Dill, chopped

Directions:
Heat milk in a small saucepan, add butter and heat just until butter melts. Remove from heat and add yeast, let stand 5 minutes, then stir to ensure yeast is dissolved.

Meanwhile, mix all dry ingredients in a large bowl. Pour milk mixture over dry mixture and stir to incorporate. Cover tightly with plastic wrap and let stand for 1 hour in a warm place.

After 1 hour, batter should be almost doubled in size (mine wasn't, but they turned out fine). Stir down batter and add 2 eggs. Let stand 5 minutes, then make blinis using a tablespoon to ensure they are the same size. Cook in the same manner as pancakes.

Serve topped, or place small bowls of all toppings on a large platter and let everyone make their own.

Spicy Shrimp & Baby Bok Choy Soup

2007-11-15T21:53:00.000-07:00

Up at 5:30, to the gym, then the office, then an event, then the drive home. This leaves me at 8:30 p.m. with no dinner, and so late it's almost not worth it (not to mention the calories before heading to bed!).

So this soup was born. It literally takes 5 minutes. Total.

Swap out the protein, change up the vegetable, and it's still fast, easy, delicious and healthy. Maybe not so photogenic though...

Spicy Shrimp & Baby Bok Choy Soup:
(serves 2)
4 c reduced sodium chicken broth
2 c water
1 tbs shrimp paste
1 tbs red chili paste
Dash salt (to taste)
Dash soy sauce (about a tsp)
Dash white pepper (about a tsp)
1 tsp-1 tbs chili sauce like sriracha
Dash fish sauce (about a tsp)
4 small bunches baby bok choy, cleaned and ends removed freeing each individual leaf
8-10 raw jumbo shrimp, peeled with tails on

Directions:
Heat broth and water over high heat. Add all seasonings. Bring to a boil. Add bok choy and shrimp, let simmer 3-5 minutes until bok choy is wilted, shrimp is just cooked through and broth is piping hot. Serve immediately.

Brie, Prosciutto & Sage-Stuffed Chicken Breasts

2007-11-12T21:20:00.000-07:00

There is simply no excuse for the looonnggg delay since my last recipe except that I have not been cooking. Trader Joe's pre-made lunches, granola bars and coffee for breakfast and who knows what for dinner.

I did go on a girls weekend last weekend and made tomato soup and super-decadent macaroni and cheese, but mostly it's been old favorites, take-out and my very-great boyfriend cooking dinner.

My new job is all at the same time overwhelming and amazing. My net takeaway most days is why haven't I always been in this industry...coupled with thoughts of how in the world I'll get all the work done by deadline!?! Exciting and a great challenge!

It felt SO good to cook dinner tonight...like sleeping in your bed after a few weeks on the road.

Simple, amazingly delicious and fast, this is a must-make (and repeat) dinner.

Brie, Prosciutto & Sage-Stuffed Chicken Breasts:
(serves 4)
4 small or 2 large boneless, skinless chicken breasts
4-6 oz triple-creme brie, very cold and sliced into 4 thin slices
8 thin slices prosciutto (roughly the size of a small piece of bacon)
8 leaves sage
4 tbs flour
Salt and pepper
Olive oil
1/3 c dry white wine

Directions:
Cut breasts into 4 similar pieces, cut a pocket into chicken, being careful not to slice through.

Stuff with prosciutto, cheese and sage leaves. Salt and pepper liberally, dust with flour and then brown on all sides in a hot saute pan with olive oil. While sauteing, heat oven to 350. Once seared on all sides, deglaze pan with wine, then place entire pan in oven to finish (10-15 minutes, test for doneness, careful not to overcook as it will dry out chicken). Serve right away - I served with sauteed zucchini and yellow squash.

Baked Jumbo Sea Scallops

2007-10-31T20:38:00.000-07:00

At $17.99 a pound and about 8 fresh jumbo sea scallops to a pound, this was a splurge, but well worth it. Brian was finally home from a long week of business travel, I was home from vacation and starting a new job and it just felt right.

I maybe used a little bit too much panko (got carried away) - but otherwise, this was simple, lucious and delicious. This would be perfect for a dinner party because it was so simple to execute. I served it with a green salad, a wild rice medley and a California Chardonnay.

Baked Jumbo Sea Scallops:
(serves 2)
1.25 lb (approx) fresh jumbo sea scallops (you want about 5 per person)
1/4-1/3 c dry white wine
1 clove garlic, chopped very fine
Salt and pepper
1 tbs fresh chopped flat-leaf parsley
Panko bread crumbs (seasoned with salt & pepper and parsley)
1 tbs butter cold butter, cut into small cubes

Directions:
Preheat oven to 425. Lay scallops in a flat gratin dish (preferably individual dishes). Season with salt and pepper.

Meanwhile, mix the wine, garlic and parsley together in a bowl. Spoon over top scallops. Even distribute the little pieces of butter, then top scallops with seasoned panko bread crumbs.

Place in oven, bake about 15 minutes or until scallops are firm and just cooked through and topping is browning. Serve in the gratin dishes.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms

2007-10-30T20:39:00.000-07:00

I'm back from the beach and just finished my second day at my new job.

While exhilarating and very fun, it is also a bit overwhelming, so I wanted a simple dinner that was comforting and quick and this was just right.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms:
(serves 2)
2, 4 oz grass-fed filets of beef tenderloin
1 lb asparagus (peeled stems if fat stalks), ends trimmed
12 oz whole crimini mushrooms, brushed clean
Sea salt and fresh ground black pepper
Olive oil as needed
Balsamic Vinegar
2 thin slices of blue cheese

Directions:
Preheat oven to 425. Liberally season steaks with salt and pepper. Toss asparagus with olive oil, salt and pepper and lay flat on a baking sheet and place in oven.

Meanwhile, heat a large skillet over medium-high heat. Add olive oil, then mushrooms, cap side down. Let sear until caramelized and they move freely in the pan. Salt and pepper.

Meanwhile, heat another oven-safe skillet over medium-high heat and add a bit of olive oil. Sear steaks on both sides just until crusted. Top with thin slice of blue cheese, then place entire skillet in the oven, which you will now turn down to 350.

With the asparagus and the steaks in the oven finishing, de-glaze the mushroom pan with about 1 tbs (or slightly more) balsamic vinegar. Reduce heat and toss frequently, glazing the mushrooms. Let continue to cook gently until steak is done to preference, asparagus are becoming crisp and mushrooms are completely cooked. Serve immediately.

Beach Drinks - Bloody Mary & Pina Colada

2007-10-26T21:31:00.000-07:00

Today (sadly) marks the end of my beach vacation, but to end things on a proper note, here are two simple cocktail recipes perfect for the beach, a vacation or just any time.

Bloody Mary:
(makes 1)
Premium Vodka
Lots of crushed ice
Tomato Juice
Horseradish (use to taste, between 1 tsp and 1 tbs usually)
Worshestershire sauce (a dash, perhaps a tsp?)
Salt and Pepper
Hot sauce (if desired, I like it spicy personally)
Juice of 1 lime (or lemon)
Celery stalks, lime or lemon slices, olives, dill pickle slices or whatever you prefer for garnish

Directions:
Mix tomato juice to taste with flavorings, adjust as needed.

Meanwhile, fill a tall glass with crushed ice. Add vodka, then pour in tomato mixture, stir and serve!

Basic Pina Colada:
(serves 1)

High quality light or dark rum
Crushed ice
Pineapple juice
Simple syrup (equal parts sugar & water heated until all melts into a syrup)
Coconut milk
Ground cinnamon for garnish, a slice of pineapple works too

Directions:
Blend in a blender, adjust for taste and consistency, serve!

Chorizo Con Huevos

2007-10-25T20:18:00.000-07:00

A favorite of mine is Mexican chorizo, the fresh-sausage version of the spicy cured sausage Spanish favorite. It's great in a queso dip, a quesadilla or burrito...but best of all in eggs for breakfast.

Honestly, I did little (like none) research and I have no idea if this is close to authentic, but it tasted right. This is SO good for breakfast.

Chorizo Con Huevos:
(serves 6-8, but chorizo can be frozen and used as needed)
1 lb ground pork (finely ground or twice-ground, ask, it's important)
4 dried guajillo chilis
2 cloves garlic
1 small onion
Salt and pepper
2-3 tbs apple cider vinegar
Hot water as needed
1 tbs sugar
Salt and pepper

Eggs, beaten lightly with 1 tbs of water per egg

Directions:
Blend all ingredients (except pork, s&p and eggs) in a blender or food processor until finely blended. Meanwhile, saute pork in a saute pan with salt and pepper until lightly browned. Add pepper mixture and simmer until all liquid is reduced and sausage begins to brown and crust.

Pour egg mixture over sausage and toss, turning off heat just before eggs firm entirely. Serve with beans, tortillas and hot sauce as needed.

Shrimp a la Diabla

2007-10-24T20:18:00.000-07:00

Roughly, "Shrimp of the Devil" or very spicy shrimp, this is my passion at any Mexican seafood restaurant, and some (like Mariscos Playa Hermosa and El Galeon in Phx and Mesa, respectively, get it just right).

So, here I am with plenty of free time, lots of fresh shrimp and a beautiful kitchen and I was thus compelled to give it a try.

Easy...and devilishly delicious.

Shrimp a la Diabla:
(serves about 2, can easily be adjusted for more)
1 lb jumbo shrimp, deveined and peeled except for tails
3-4 dried guajillo chilis
2-3 dried chilis japones (or thai chilis or similar)
2 cloves garlic
1 large shallot
1/4 c apple cider vinegar
1/2 c or as needed hot water
Salt and pepper
Cream (or lt sour cream if trying to be healthy)
Olive oil as needed

Directions:
Blend (in a blender or food processor) all ingredients except shrimp, cream (s. cream) and oil. Next, saute shrimp in oil over medium heat, salting and peppering to taste. Add pepper mixture, simmer and then once shrimp have cooked, remove from heat, add cream toss to incorporate and serve. This is VERY hot, so beans, salad, torillas or all of the above are a good side dish.

Frijoles Refritos ("Refried" Beans)

2007-10-23T18:36:00.000-07:00

OH MY GOD, I have forever loved beans, but if I had actually tried making them I might have stopped buying them out. These beans are delicious, and very easy.

Refried Beans:
(serves 6-8)
2 c dried pinto beans
Lots of fresh water
Salt and pepper
Lard (about 3 heaping tbs)
1 small onion
2 cloves, garlic
1/4 to 2 c shredded cheese as desired

Directions:
Bring a large stock pot of water to boil. Add 2 c beans, boil 5 min then drain, then refill pot 2 inches above beans. Simmer on low 2-3 hours.

Melt lard in another stock pot, add onion, garlic and salt. Next, add beans and remaining cooking liquid, mashing and adding salt and pepper as needed. Add grated Mexican and/or Jack cheese as needed. Serve as needed.

Shrimp Tacos

2007-10-22T19:49:00.000-07:00

Almost a year ago, I posted a bit about fresh gulf shrimp, but as I sit here looking out over the calm water of the Sea of Cortez, lit by moonlight and twinkling with the light of shrimp boats, I must revisit.

I got a fresh pound today and their sweet, briny un-fishy smell was just the first indication of how good they were going to be.

This is a simple recipe for a fairly authentic shrimp taco.

Shrimp Tacos:
(makes 2 tacos, can easily be adjusted)
4 small corn tortillas (double up each taco to prevent breakage)
8 medium or large shrimp, peeled and deveined and butterflied
1/2 c shredded cabbage
1/4 c light sour cream
2 tbs chopped cilantro, plus extra for garnish
1 tbs lime juice, plus 1 lime wedge for garnish
Salt and pepper to taste
Butter or olive oil as needed
Cayenne pepper to taste (optional)

Directions:
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate. Mix sour cream, cayenne, salt & pepper, lime juice and chopped cilantro, set aside.

Lightly heat cabbage in a skillet with a bit of butter or olive oil, salt and pepper, just to soften and warm. Set aside.

Saute shrimp in olive oil or butter, salt and pepper (and cayenne pepper if desired) over medium heat just until done. Build taco by placing cabbage on the prepared tortillas, then top with shrimp, sour cream sauce and extra cilantro. Serve immediately.

Creamy Chicken Green Chile Enchiladas

2007-10-21T21:08:00.000-07:00

Wow, where do I start? (FYI, the picture above is my exact current view)

I finished my last week of work and it was considerably more stressful than I thought. Then (not 100% sure of the cause but stress must be a factor) I broke out in a full-body itchy rash with no apparent cause and so between the two I had a hell of a week.

But finally...I am on vacation. I took a week off between jobs with every intention of doing nothing more than relaxing and absorbing the feeling of closure as one chapter ends and another one begins.

So here I sit, overlooking the Sea of Cortez in Mexico, listening to some vintage Dave Matthews and waves crashing, sipping a young Bordeaux and finally, finally letting some of the tension melt away.

Oh, and in what will likely be a relief to worried loyal readers, I am cooking again.

Starting things off is a recipe that is just cursed. Not the recipe per se - that always turns out delicious - but the poor un-photogenicness that it is.

I made this first way back in May for a Mexico trip, and I made it again tonight and both times was rich, spicy and delicious and both times barely survived looking better than you-know-what (hint, all the tequila drinking going on down here leads to this activity).

Also, this time I was forced to use whatever cooking gear resides in the beautiful condo I rented and sadly a baking dish was not part of standard issue, so I made it in a large saute pan. Frittata-pie-enchiladas is about what it looked like.

Anyway, I will share the recipe but please understand it tastes WAY better than it looks!

Creamy Chicken Green Chile Enchiladas:
(serves 6-8)
9 small corn tortillas (or as needed, buy a dozen to be safe)
2 c shredded cooked chicken
8 large poblano chilis
6 serrano chilis
6-8 tomatillos
1 clove garlic
1 medium yellow onion
1 8 oz package cream cheese
1 c chicken broth, water or beer (trust me, any of these work)
1 c shredded Monterey Jack, Cheddar or your favorite cheese (more if you like)
Salt and Pepper to taste
Olive oil as needed for sauteeing

Directions:
Cut chilis in half, scoop out seeds and membranes and tops (stems). Toss with olive oil and combine with peeled and washed whole tomatillos, broil until bubbling and blackened. Gently scrape off blackened skin of chilis and roughly chop, then add all chilis and tomatillo flesh (and juice) to saute pan with onions and garlic, using olive oil as needed for sauteeing. Salt and pepper to taste.

Add chicken to mixture after it softens. Saute and bring everything to heat, add liquid and cream cheese. Bring to a gentle boil.

Line bottom of baking dish (or saute pan) with sauce mixture lightly, then layer corn tortillas. Repeat, creating 2-3 layers of sauce mixture and tortillas, then top with grated cheese.

Either cool and hold (refrigerate or freeze) for cooking, or bake at 350 for 30-40 minutes at 350 until bubbling and browning on top. Let stand 10 minutes, cut into squares (or slices) and serve. (I will spare everyone seeing a slice on a plate - trust me, it's best just to dive in and eat it, not photograph it!)

Spinach Artichoke Crustless Quiche

2007-10-13T16:44:00.001-07:00

Today I hosted a girls brunch and spent a very enjoyable day talking (and talking) about everything we could think of, sipping mimosas and eating a low-key (but delicious) menu.

I served a platter full of a trio of green, red and black grapes, pumpkin-chocolate chip muffins and this quiche. Add mimosas and its a party! Best of all, it's so easy that I get to enjoy the party too.

Thanks Mo, Chrissy, Mel, Julie, Kathryn and Lorene (hope I spelled that right!) for coming!

Spinach Artichoke Crustless Quiche:
(makes one 8-inch pie pan of quiche, can be doubled or tripled)
1 6 oz package frozen, chopped spinach (thawed and drained)
1 can artichoke hearts (approx 13 oz), drained and chopped
3 eggs
1/2 c heavy cream
4 oz (or slightly more) grated cheese (whatever you prefer, I used an Italian blend and sharp cheddar)
1/4 c sour cream (I used light)
Salt and white pepper to taste
Sliced Roma tomatoes for garnish
Grated Parmesan cheese (for top)

Directions:
Scald cream, then remove from heat and stir in cheese until melted. Let stand 2-3 minutes. Add other ingredients, then mix in eggs 1 at a time. Stir well to incorporate. Spray a pie pan with olive oil (or rub with oil) to prevent sticking, then pour in quiche mixture. Top with tomatoes, then sprinkle with grated Parmesan. Bake at 350 for approximately 30-45 minutes or until set in the center and slightly browning on top. Let stand 10 minutes or so before serving. Can be served warm, at room temperature or chilled.

Patatas Bravas (Crisp Potatoes with Paprika Sauce)

2007-10-11T19:46:00.000-07:00

Right now, I am all about Andalucia, Spain, and tapas.

I recently accepted a position as the PR Director for a brand-new resort - the Intercontinental Montelucia Resort and Spa - a loosely Andalucian-themed luxury resort, spa and private villas opening next year in the oh-so-beautiful and exclusive Paradise Valley, Ariz.

While that means I have to leave my current job (that I did love and had tremendous loyalty toward), I am nothing but excited for the future - and a healthy dose nervous which feels great.

All of this change has me crazy for Spain and specifically Andalucia (the home of tapas, reportedly) and craving a favorite tapa and a glass of Spanish wine to go along.

I first tried making patatas bravas when I was in 6th grade (thanks to the Spain collector's edition of Bon Appetit magazine in 1992 that I recently re-purchased on eBay for nostalgic purposes) when I cooked a Spanish-themed dinner party for my family (I started young).

I ate patatas bravas again during my first trip to Spain years ago at a tapas bar, and again recently at an Arizona tapas bar Sol y Sombra. And tonight, I made it again, just for myself.

Salud (cheers!) to fried potatoes in any variation, a tall glass of Spanish wine and a next phase of my career.

Patatas Bravas:
(serves 4 as a tapa or side dish)
2 lbs potatoes, peeled and chopped (or quarter baby new potatoes, much less work!)
1 onion, chopped
2 garlic cloves, chopped
2 tbs sun-dried tomatoes, chopped
1/2 c dry white wine
1/2 chicken broth
2 tbs (or more) paprika
Salt and Pepper
Olive oil as needed

Directions:
Saute onions, garlic, tomatoes, salt and pepper and paprika in olive oil until softened. Add wine and de-glaze pan. Simmer, then add broth. Simmer until reduced slightly, then blend or food process mixture into a sauce. Let stand.

In the same (now paprika-stained) pan, heat more oil - enough for a shallow pan-fry (about 3/4 of an inch), heat over medium-high heat. Add potatoes and pan-fry, adding salt and pepper. Cook until golden brown on all sides, tossing periodically.

Remove potatoes with a slotted spoon, let drain on a paper-towel lined plate. Serve, sprinkling with additional salt if needed and top (or serve on the side) with paprika sauce. Garnish plate with dusting of paprika.

Shrimp-Stuffed Sea Bass

2007-10-07T09:33:00.000-07:00

Technical difficulties have been mostly overcome (photo issues) so here is the recipe I mentioned earlier this week.

Chilean Sea Bass (not really from Chile, nor really bass at all, but rather a nasty-looking Patagonian Toothfish) is not a sustainable seafood and so I try to rarely indulge, but when we do we enjoy every moist and flaky bite.

You'll notice in the picture a green onion "flower" garnish. I think I still need more practice, but for a first time they weren't bad. To make them, you slice green onions longways (don't cut all the way through the end of the piece), then place in ice water until they curl up.

Shrimp-Stuffed Sea Bass:
(serves 2)
1 lb sea bass, cut into 2 fillet
1/4 lb raw shrimp, peeled and deveined and chopped finely
1/2-3/4 c fresh white breadcrumbs (preferably fresh bread or sourdough)
1 garlic clove, minced finely
1 small shallot, minced finely
1/4 c green onions, sliced thin
Salt and pepper to taste
Worcestershire sauce (about a teaspoon or so)
Olive oil (a drizzle, maybe a teaspoon)
2 tsp butter

Directions:
Preheat oven to 425. Mix shrimp, breadcrumbs, garlic, onions, shallots, Worcestershire sauce, olive oil, salt and pepper in a bowl. If too dry, add more oil, if too damp, add more bread crumbs. Once mixture is the right texture to form and hold a shape, it is right.

Slice fish open about halfway through the fish (butterfly). Sprinkle with salt and pepper. Stuff generously with shrimp mixture. Top stuffing with a few small pieces of butter. Bake until fish is cooked through, stuffing is crusty and browning and cooked through - about 20-25 minutes. Serve!

Grilled Scallops over Rosemary Polenta

2007-10-04T19:34:00.000-07:00

Today I had a lunch meeting with a colleague that we had rescheduled three times and finally made happen. This is how things have been lately. Deadlines, meetings, dinner with friends, traveling and just about everything but cooking.

So today when I randomly ran into a loyal blog reader at my aforementioned lunch who just that morning had been musing about why I hadn't been cooking and blogging much...I felt the need to address my fewer-than-normal kitchen adventures.

I guess I have just been busy and sadly haven't been cooking as much. Adding to that, when I get busy I tend to cook old favorites. Roast chicken, herb buttered Cornish game hens and a braised lamb shank variation are just a few of the repeat favorites I've been cooking lately.

Tuesday night I made a new recipe of shrimp-stuffed sea bass and due to technical (photo) difficulties didn't post it...but the recipe will eventually make its way here, so I am on my way to being back on track.

Tonight I made this deceptively easy scallop recipe. From start to finish, including opening a bottle of pinot grigio and sauteing some sliced yellow squash for a side dish, this is a 10 minute entree. Perfect for even the busiest schedule.

Grilled Scallops over Rosemary Polenta:
(serves 2)
1 lb sea scallops (prefer jumbo, but buy whatever good ones you can find)
6-8 sturdy sprigs of fresh rosemary
Olive oil as needed
Salt and pepper
1 c dry polenta (course ground cornmeal) or cornmeal
3.5 c boiling reduced sodium (or homemade) chicken broth
1/4 c (or more) 2% Greek yogurt (or use cream)
1 tbs chopped fresh rosemary leaves
2-4 tbs fresh grated Parmesan cheese

Directions:
Bring broth to a boil. Skewer scallops with rosemary sprigs, season with salt and pepper, rub with olive oil and pre-heat a grill pan.

Grill skewers one side at a time over medium heat, meanwhile whisk cornmeal into the boiling broth, whisking continuously (or lumps may form). Stir until thickened slightly, then remove from heat, cover and let stand (add 5 more minutes if using polenta instead of basic cornmeal). Turn skewers over, continue to grill.

Stir cheese, salt and pepper to taste and Greek yogurt into polenta until creamy and well-blended. Taste and adjust seasonings. Spoon polenta onto plates or shallow bowls, top with scallop skewers. Serve immediately.

Fromage Fort

2007-09-28T19:48:00.000-07:00

Fromage Fort is a blend of old bits of leftover cheese, a bit of wine, garlic, salt and pepper I first read about in a feature on Jacques Pepin in Food and Wine magazine that captivated me.

The more I cook, the more I become a true ingredient maximizer. I freeze a half cup of pumpkin puree, a half can of chipotles in adobo, old bread for bread crumbs, etc. and I just love using every bit of every thing - even if its a few days, weeks or months down the road.

So, Fromage Fort is perfect for me. By blending leftover chunks of cheeses with wine, salt (easy on the salt because most cheese is salty) and black pepper with a clove of garlic in a food processor you create heaven from what might be garbage. Puree the mixture until soft but still with some texture.

I used Parmesan, goat cheese, mascarpone, Gorgonzola and an aged Romano.

It can be served cold with crackers, but I found that could be rather strong tasting and look slightly gray in color (read: unappetizing). I much prefer spreading on slices of crusty french bread or sourdough and broiling until golden brown. Serve with a big glass of wine. It's like grilled cheese for grown-ups!

Fromage Fort on Toast:
(serves 4-6)
1 lb cheese pieces (approx)
Splash white wine (maybe 2-3 tbs)
Dash salt
Fresh ground black pepper to taste
Sliced baguette or sliced sourdough bread

Directions:
Blend first 4 ingredients in a food processor. Spread over bread slices and broil until bubbly and golden brown. Serve immediately.

Quail Egg Deviled Eggs

2007-09-23T14:43:00.000-07:00

I love deviled eggs - they are the perfect retro appetizer. So, when I brought home a little carton of quail eggs and had nothing to make with them but adored their cuteness, I finally just used them to make mini deviled eggs. Mini like an inch long and half an inch wide kind of mini.

Wow are these little guys cute. I mean squealing in my kitchen kind of cute! And they tasted delicious - no different to me than chicken eggs - but delicious. I will be serving these at every cocktail party I host this season.

Anyone have any other uses for quail eggs?

Quail Egg Deviled Eggs:
(makes 20 halves)
10 quail egss
2 tbs mayo (I used light mayo)
1 tbs dijon mustard
1 tsp (or more) spice seasoning such as Penzey's Old World blend (a concoction featuring paprika, salt, sugar, pepper, celery salt, garlic and onion)
Dried dill (or fresh) for garnish
Finely chopped shallot for garnish (optional)

Directions:
Place eggs in a small saucepan, cover with cool water. Bring to a boil, then turn off heat. Let stand 5 minutes. Drain and let cool. Peel, cut in half, carefully remove yolks and mix with remaining ingredients (except garnish). Place yolk mixture in a plastic sandwich bag (or piping bag), cut off tip and pipe back into egg whites. Top with garnish and serve.

Look how little they are compared with the glass of wine!

LG's Classic Caesar Salad

2007-09-22T17:00:00.000-07:00

Served table side at LG's, a classic old-school steakhouse in Palm Springs, Calif., this Caesar is great. They hand out little recipe cards when you dine and for years the LG's Classic Caesar Salad recipe lurked in my recipe pile.

I have made it (finally) several times, and it's as great at home as it is at the restaurant. Now it's my classic Caesar.

Today I served it for an afternoon snack with wine - maybe a modern day high tea? - for my best friend Melanie and it was perfect for conversation and light eating.

LG's Classic Caesar Salad:
(serves 2)
2 heads romaine, chopped roughly, tough core and dark green ends removed
2 anchovies
1 tbs fresh garlic, minced finely
1 tbs Dijon mustard
1/2 tbs Worcestershire sauce
1 raw egg yolk*
1/2 extra virgin olive oil
1 tsp lemon juice
2 tbs red wine vinegar
4 tbs freshly grated Parmesan
Fresh ground black pepper
(croutons options, I'm not a crouton girl)

Directions:
Blend anchovy and garlic together, add mustard and Worcestershire sauce. Add egg yolk and stir. Slowly drizzle olive oil until emulsified. Add lemon juice, red wine vinegar and cheese. Toss romaine lettuce in dressing, add pepper and additional cheese. Serve on chilled plates with chilled forks.

* you can coddle the egg to make it less raw (cook in boiling water in shell until still soft but heated), although that may still not reduce any risk of salmonellla or other unpleaseant things. If you have a weakened immune system or are very young or old, avoid raw eggs and use a bottle dressing or another recipe. Be safe!!

Spaghetti with Lobster, Chili and Mint

2007-09-19T21:49:00.001-07:00

Another Esca recipe - I was mesmerized. This was my entree and I haven't been able to stop thinking about it since I ate there.

This is a simple and wildly delicious pasta dish - elegant enough to wow guests, but simple enough you would actually enjoy the party.

From every Web search I conducted, I determined this recipe is not published, so please know I made this up. It's just as good though (or almost), I promise.

Spaghetti with Lobster, Chili and Mint:
(serves 4)
1 lb high quality dried or fresh spaghetti
4, 4 oz lobster tails or 2 1.5-2 lb whole live lobsters (I used cold water frozen lobster tails due to what what available, but use live whole ones if you can!)
1 28 oz can high-quality whole peeled tomatoes and the juice
Olive oil as needed
4 cloves garlic, finely minced
1 tbs crushed red chili pepper flakes
Salt and pepper
1/4 c fresh mint leaves, roughly chopped or whole if small

Directions:
Bring a large pot of salted water to boil (like Mario Batali says, salty like the sea). Boil pasta to al dente, about 9 minutes (if dried).

Meanwhile, saute garlic and chili in ample olive oil, then add tomatoes. Add 1/2 c pasta cooking water, simmer. Add salt and pepper to taste. This is a simple dish, so make sure to use enough salt.

3-4 minutes before pasta is done (for thawed lobster tails, otherwise cook whole lobsters 9-11 minutes in another pot of boiling water, remove tail and claws and set aside) add tails to pasta water and cook, remove from water and let stand once done, then drain pasta and proceed with recipe.

Toss pasta and sauce like a salad, toss with mint and top with lobster (either still in the shell partially, or meat removed and roughly chopped). Serve immediately.

White Bean Bruschetta

2007-09-16T17:54:00.000-07:00

I am back from a whirlwind, amazing trip to New York and then a short jaunt through Las Vegas to gawk at semi-celebrities in town for the MTV Video Music Awards (Paris Hilton, the guys from Entourage, the girls from The Hills, etc.) and have not had a minute to cook.

Until now.

I think I was overloaded with good food and needed a break. Pastrami at Katz's, a slice late at night, gallons of cocktails, plus lots more, does get overwhelming.

This simple recipe is from Esca, a theatre district restaurant co-owned by Mario Batali and Joe Bastianich and the kitchen is led by chef and famed fish guy Dave Pasternack. We had a truly fantastic dinner there and even got to meet and chat briefly with Pasternack.

At the start of each meal, diners are presented with a small bowl of marinated olives and this bruchetta. It is simple, divine and a signal of the food to come.

Thank you Brian for sweeping me away to New York where I fell in love: with an amazing city, and even more than ever with you.

White Bean Bruschetta:
(serves 2-4 as an appetizer)
1 can cannelloni beans, drained and rinsed
1 4.4 oz can boneless, skinless mackerel fillets
1/2 of a small red onion, finely chopped
1 tsp fresh rosemary, finely chopped
Salt and Pepper to taste
Chiffonade of fresh basil (ribbons), about 2 tbs
3 tbs olive oil, plus enough for drizzling on bread
2 tbs red wine vinegar
1 tsp crushed red pepper flakes
1 clove garlic, finely chopped
1 thin baguette, sliced into 1/2 to 1 inch thick rounds

Directions:
Toss beans and mackerel, breaking up fish. Add red onions and rosemary, then season with salt and pepper. Toss, then let stand.

Mix red wine vinegar, olive oil, red pepper, garlic and salt and pepper in a small bowl - this creates a vinaigrette. Pour over bean mixture, stir well. Taste and adjust seasonings as needed.

Brush or rub bread with olive oil, salt and pepper. Bake on a sheet pan in a 350 oven for about 10 minutes, or until golden brown and crisp.

Top toasts with bean mixture, garnish with basil chiffonade and serve.

Linguine with Clam Sauce

2007-09-03T19:48:00.000-07:00

This is not an uber-traditional recipe, but it is crazy easy, doable with pantry staples and very delicious and just right at the end of a long weekend.

Linguine with Clam Sauce:
(served 2-3)
1/2 lb dried linguine
3 garlic cloves, sliced thin
Olive Oil
1 tsp (or to taste) crushed red pepper flakes
1 can minced clams, juice reserved
1 c dry white wine
Parsley, chopped (fresh preferred, dried ok)
Oregano (again, fresh preferred, dried ok)
Salt and Pepper to taste

Directions:
Boil water for pasta - season water liberally with salt. Cook pasta.

While pasta is cooking, saute garlic slices and chili flakes in olive oil until garlic is softened and almost translucent. Add clam juice and wine, simmer to reduce by half.

Drain pasta while still quite al dente. Reserve 1/2 c cooking liquid. Add pasta to saucepan, add cooking liquid and simmer, tossing frequently, until reduced. Add herbs, then clams, adjust salt and pepper to taste. Serve immediately.

Red Lentil Dal

2007-09-01T13:42:00.000-07:00

I bought a huge bag of darling, vibrantly-hued red lentils at a newly discovered Middle Eastern market, and since then they have sat in my pantry. With no recipe and no inspiration, red lentils aren't exactly something to toss into any old thing I cook.

This brings me to how I decided to finally use some of them. One of the most common questions I am asked about my blog is how I decide what to make and how I create my recipes...so, here is one example.

I have been sick almost all week with a summer cold and last night was still feeling bad and wanted a quiet night at home. With not even enough energy to run to Blockbuster or to grab take-out or go to the grocery store, I was forced to peruse my quite small DVD collection and go pantry diving.

The movie was easy (when you only have 12 choices it's much easier to choose), I decided on Monsoon Wedding, a lush and lovely story of a Punjabi family wedding in New Delhi. This inspired me to cook something vaguely Indian in keeping with the theme and recalling my red lentils, I was off.

Thanks to the following sources, I improvised a delicious and comforting vegetarian meal that soothed and warmed and went great with the movie.

Meeta of What's For Lunch Honey
A recipe from Epicurious
A recipe from Top Indian Recipes.com
An Indian food primer from Meena of Hooked on Heat

Red Lentil Dal:
(serves 4 as a hearty meal)
1 c red lentils (split)
3.5 c water
1 inch ginger, peeled and minced finely
3 garlic cloves, minced finely
1 tsp turmeric
3 small yellow onions, chopped
2 tbs olive oil
1 tsp ground cumin
Fresh cilantro for serving
1 c dried white rice, steamed (about 3 cups once cooked)
Salt and pepper to taste

Directions:
Bring water to a boil, rinse lentils. Add lentils, ginger, garlic, turmeric and salt and pepper to boiling water, cover and simmer for 30 minutes.

Meanwhile, chop onions. After lentils have cooked about 15 minutes, heat oil in a saute pan over medium heat. Add cumin and cook until fragrant. Add onions and salt and pepper. Cook onions until softened and translucent.

Add onions to lentil mixture and stir, continue to simmer until thickened to desired consistency and onions and all ingredients are completely incorporated and softened. Adjust salt and pepper to taste before serving. Serve over steamed rice, garnish with cilantro leaves.

Chocolate Chip Oatmeal Energy Bars

2007-08-30T17:36:00.000-07:00

Wow, Kirsten baked something?!!?? Well...sort-of.

The nice people over at Matisse and Jack's sent me a sample of their TrailBlaze Bake-At-Home Oatmeal Energy bar mix and surprising me a bit, the finished product was great!

I love the idea of a healthier, more environmentally sensitive snack bar/breakfast bar/energy bar, but sometimes those sorts of products taste so awful they aren't worth the trouble. Not these!

Literally easier than instant brownies, I made these in minutes. I liked them enough that I ate a half of a bar with a glass of wine while reading in bed. Only the elite snacks earn that spot, so I can confidently say that if you live in Northern California or British Columbia, grab a box at the store and give these a try - or if you live anywhere else, buy a box online.

There are several ways to make them (different wet ingredients), but below is my recipe.

Anyone know of any good not-from-a-mix bar recipes? I have been wanting to try make a granola bar at home, so please post a comment or send a link if you know of one!

Chocolate Chip Oatmeal Energy Bars:
(makes 9-12 bars, depending on how you cut em)
1 box Matisse and Jacks Trailblaze Bake-at-Home Oatmeal Energy bar mix (I tried chocolate chip)
2/3 c unsweetened applesauce
1/2 c 2% Greek yogurt
1 tsp vanilla extract
1/4 c crushed high-quality 70% or more cacao dark chocolate (or choc chips)

Directions:
Mix all ingredients except chocolate. Spread into a lightly greased 8 x 8 baking pan. Sprinkle chocolate pieces over top. Bake at 350 for about 30 minutes. Let cool, cut and serve (or store for eating later on-the-go).

Classic Chicken and Vegetable Stir-Fry (and minimalism in the kitchen)

2007-08-27T21:15:00.000-07:00

I don't own a wok, but every time I see one at any store - from Sur La Table or Williams Sonoma (expensive) to Ikea or Target (affordable) I long for one.

Yet, my inner minimalist denies the purchase. Where will it be stored? Hmm, no cabinet space? No go.

My rule tends to be for large kitchen items - if I use it at least once a week, it can come in, otherwise, stay out. Borrow, make do or whatever, but enjoy the peace of minimal clutter (my kitchen as of tonight):

So...this means I was a bit skeptical about the success of a home-cooked Chinese stir-fry type dish without a wok. But WOW, it was easy, delicious, healthy - it shocked me how great it was. A regular repeat dish with variations is certainly planned.

But I think I can make room for at least a small wok...

Classic Chicken and Vegetable Stir-Fry:
(serves 4 with rice/noodles, 2 if served alone)
1 large boneless, skinless chicken breast, cut into bite-sized pieces and pounded thin
1 small bunch broccoli crowns, cut into small pieces
2 small carrots, peeled and cut on a bias
1 zucchini, sliced into half moons
8 oz white mushrooms, sliced
1 bunch enoki mushrooms, ends trimmed and separated
1 small bunch green onions, sliced on the diagonal
Small handful Thai red chilies (Chile Japones)
3 garlic cloves, chopped
1 tbs chopped fresh ginger
Salt and white pepper to taste
Crushed red chili pepper flakes for extra heat (as desired - I always desire)
Olive oil for sauteing
Sake or white wine or sherry or water (for deglazing pan as needed)
Slurry (mixture) of 2 tbs cornstarch, 2 tbs water, 2 tbs soy sauce
Toasted sesame seeds for garnish
Steamed rice or noodles for serving

Directions:
Heat olive oil in a large saute pan or a wok that has been preheated. Next, add aromatics - garlic, ginger and chilies. Keep heat on high the entire time.

Next, add vegetables. Saute, tossing frequently, adding deglazing liquid as needed to avoid burning. Add chicken, then slurry. Toss and continue tossing until chicken is cooked through - reduce heat to medium in the final stages if needed.

Remove from heat, pour onto plate or platter, garnish with chilies or green onions, serve.

Tom Ka Gai (Coconut Chicken Thai Soup)

2007-08-26T13:35:00.000-07:00

Early this year, I had pho fever. I craved it daily and eschewed perfectly wonderful leftovers or packed lunches or dinner at home - all for pho.

Beginning earlier this summer, I inexplicably traded my pho fever for Thai food mania. I could literally eat Thai food for breakfast, lunch and dinner.

I love almost all Thai food, but what I am compelled to order in every restaurant is the ever-present and classic Tom Ka Ghai soup. Now it serves as a benchmark of sorts, helping me sort through the mediocre, good and great Thai places.

So, as it often happens with me, I tried making it myself. The result? Easier than chicken noodle soup and a heck of a lot more flavorful. I have a feeling this will be a weekly event in my house!

I love my Thai food very, very hot so adjust the seasonings and spices according to your taste. The amounts below would result in a medium hot soup - so add more or less to taste.

Tom Ka Gai (Coconut Chicken Thai Soup):
(serves 2 as an entree, 4-6 as a first course)
2 c coconut milk (canned)
2 c chicken broth
2 c water
2-3 stalks lemongrass, chopped into 2-3 inch sections and bruised (crushed slightly) with the handle of a knife or meat tenderizer
Galangal (or ginger root), chopped into large cubes
Dried or fresh Thai chilies (8-10, or more), chopped and seeded (f very dry, reconstitute in warm water
Chili paste, siracha or crushed red chili flakes (to taste, for added heat)
1 small clove garlic, minced into a puree
Salt and white pepper to taste
4 tbs fish sauce
1 tsp shrimp paste
4-6 Kaffir lime leaves (or, 1 whole lime)
1/4 c sugar
1 large boneless, skinless chicken breast, cubed and pounded thin
1 c cilantro leaves
8 oz white or crimini mushrooms, sliced thin

Directions:
Bring broth, water and coconut milk to a boil. Add lemongrass, galangal (or ginger), chilies, garlic, fish sauce, shrimp paste, sugar and Kaffir lime leaves (or chopped, whole lime) and continue to simmer.

Taste soup at this point and add additional lime for sourness, salt and pepper for flavor, fish sauce for intensity, sugar for sweetness and chilies or chili paste for more heat.

Reduce to a low simmer, add mushrooms, then cilantro, then chicken. Simmer just until chicken is cooked through. Serve immediately.

Beef Satay with Spicy Peanut Dipping Sauce

2007-08-22T20:51:00.000-07:00

I got back from camping days ago, but I am just getting around to some cooking because I must admit this has been a killer week.

Not a killer week like I am so productive and successful and appreciated at work. More like why bother showing up since everyone hates what I do anyway. Ok, so it's not quite that bad, but sometimes it feels that way.

Following the bad day duo, Brian took me to happy hour last night for a large glass of Pinot Grigio, I did some impromptu shopping and bought not one but two new bags, took a sudsy and indulgent bubble bath and had more wine and today all was good again in the world.

Now, back to cooking. This recipe has no story, no inspiration, it just sounded good and I felt like experimenting with a crazy marinade and sauce. It turned out great and made enough that tomorrow night I'll make it for my best girlfriends for our girls' get together after work.

Food on a stick = happiness.

Beef Satay with Spicy Peanut Dipping Sauce:
(serves 6-8 as a light appetizer, 2-4 as an entree)
2.5 lbs top round or other cut beef (flank steak or skirt steak works great here)
1/2 c sake
3 tbs soy sauce
2 tbs ponzu
2 tbs hoisin
Juice of 1 lime
1-2 cloves crushed garlic
1 tsp crushed ginger

Spicy Peanut Dipping Sauce:
1/2 c peanut butter
Juice of 2 limes
1-2 tbs warm water
1 tbs soy sauce
1 tbs hoisin
1 tsp fish sauce
1 tsp ponzu
1 tsp chili sauce (siracha or similar)
1 tsp honey
Pinch crushed red pepper flakes
3-4 crushed cloves garlic
1 tbs crushed fresh ginger
2 tbs chopped cilantro

Directions:
Cut beef into long thin strips (slightly frozen beef is much easier to cut), marinate in sauce for 1 hour or overnight. Meanwhile, mix sauce ingredients, blend or food process into a smooth sauce, adding water and/or sauce components until you like the consistency and taste.

Next, slide the beef strips onto skewers and cook on a heated grill for approximately 1 minute per side. Remove from heat and serve with dipping sauce and a green salad. The sauce can serve as a spicy dressing for the salad.

Green Chili with Pork (Chili Verde)

2007-08-14T12:45:00.000-07:00

Green Chili Pork Stew or Sauce is so unbelievably good, I can't believe I have never attempted making it before.

A particularly great topping to a breakfast burrito from The Robin's Nest while siting outside overlooking the harbor in Oceanside, Calif., or atop a mountainous burrito in Scottsdale at The Breakfast Club, or a whole bowl of it at any place serving reputable New Mexican cuisine, Green Chili with Pork is delicious.

My version started out as a stew/soup, which was great, but when simmered slowly for a few more hours it became an outrageously good burrito filling or topping for a burrito, or whatever else you want it to be. Perhaps a filling for enchiladas?

Green Chili with Pork (Chili Verde):
(serves 4-6)
2.5 lbs pork shoulder or boneless country-style ribs, cubed
6 Pasilla chilies (those dark, fat forest green ones)
4 Anaheim chilies (longer, skinny grass-green ones)
2 Serrano chilies (look like little, dark jalapenos), sliced thinly
2 medium yellow onions, chopped
4 garlic cloves, chopped
1 tbs ground cumin
1 tbs dried Mexican oregano (can use regular)
4 c chicken broth
2 c water
Olive oil as needed for searing meat
Salt and pepper to taste

Directions:
Blacked all chili peppers (except Serrano chilies - leave those raw) by holding with tongs over a gas flame or roasting under a broiler. Place in a large bowl and cover with plastic wrap and let cool. Once cool to the touch, carefully peel skin of all peppers. Remove as many of the seeds as you can, roughly chop chilies and set stand.

Rub pork with cumin, salt and pepper, sear in a large stock pot, remove to a plate. Saute onions, garlic and sliced Serrano chilies until softened. Add pork back in, then chilies and oregano. Add broth and water and bring to a simmer. Simmer slowly for 2-3 hours for a soup/stew consistency, or 4-6 hours for a thicker consistency (see below) perfect for a green chili burrito.

Grilled Basil Shrimp with Raspberry-Chipotle Dipping Sauce

2007-08-12T22:59:00.001-07:00

I met two dear blogging friends yesterday for a 2.5 hour spicy Thai food feast, followed by a market excursion. It may sound silly, but a 4+ hour food and friend activities is my version of heaven.

Thanks Mo and Chrissy!! A repeat is in order. :)

Post-Thai food spicy heat euphoria, we went to Sprouts, a local market, where we stocked up on produce, colossal shrimp, halibut, wine, etc. Maureen provided fresh herbs from her garden (the basil for this recipe) and I cannot thank her enough for sharing her herbs!! This is what I made once home.

The sauce was an improvisation - and OH MY, what else can I put this on??? It was so good. Sweet at first, but then a substantial kick on the back of the tongue makes it quite addicting.

Grilled Basil Shrimp with Raspberry-Chipotle Dipping Sauce:
(serves 2 as a heavy appetizer or light entree, or 4-6 as a light appetizer)
1 lb large shrimp (16-24 per lb)
Olive oil
Salt and Pepper
Fresh basil, chopped

Raspberry-Chipotle Dipping Sauce:
(makes more than you need, about 1.5 cups)
3 small cartons fresh raspberries
1 chipotle chili in adobe sauce, chopped
2 tbs (or to taste) brown sugar
1/4 c orange juice
Pinch salt

Directions:
Toss shrimp in oil, s&p and basil. Set aside.

Meanwhile, simmer sauce until well incorporated and all berries are liquefied. Strain and then blend in a blender or food processor. Set aside and keep at room temperature until shrimp is ready.

Heat a stove-top grill or grill. Grill shrimp just until done, serve with dipping sauce.

Risotto-Style Bulgar with Wild Mushrooms and Goat Cheese

2007-08-10T21:01:00.000-07:00

I found the most amazing Mediterranean market near where I live, thanks to a tip from a restaurateur I spoke with while writing an article for a local newspaper.

Halloumi cheese (more on this later), every kind of grain, lentil, spice and multiple variety of olives and cuts of lamb, this place was seriously fun to browse. I went home with the halloumi, red lentils and Bulgar with no action plan at all.

There the dry goods sat in my pantry and the cheese calls my name every time I open the refrigerator.

Tonight was the night for the Bulgar - risotto-style creaminess, nutty flavor and just enough texture, this is a close runner up for arborio rice. More nutritious than rice, slightly more flavorful and interesting, Bulgar is just as, if not more, delicious than a classic risotto recipe I make often.

Risotto-Style Bulgar with Wild Mushrooms and Goat Cheese:
(serves 2-3 as an entree, 4-6 as a side)
2 medium yellow onions, chopped
1 shallot, chopped
3 cloves garlic, chopped
1 c dried Bulgar wheat
Olive oil as needed
Salt and pepper
1 c dry white wine
4-8 c chicken broth, warmed on the stove top
1 c re hydrated dried wild mushrooms (about 1/4 c dried)
1/4 c goat cheese, crumbled
Dried or fresh chopped parsley for garnish (if desired)

Directions:
Heat broth, let stand. Heat olive oil in a large saute pan and sweat garlic, shallot and onion, add salt and pepper. Once translucent and fragrant, add Bulgar, stirring until grains are translucent.

Add wine, simmer and stir often until the pan is dry. Continue adding 2-3 cups broth, 1/2 c at a time until Bulgar is getting creamy and liquid is absorbed. Add mushrooms and soaking liquid, stir until liquid is absorbed. Continue stirring and adding liquid until Bulgar is creamy and the texture is right (as soft as you like). Salt and pepper to taste, remove from heat, add goat cheese and serve while still slightly soft and creamy, garnishing with parsley if desired.

Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce

2007-08-07T21:09:00.000-07:00

This is a fast and delicious recipe I adapted from a French cooking class I took last year. It's perfect for boneless, thin-cut pork loin chops or chicken breast. I served it with some sauteed broccolini, but anything goes!

Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce:
(serves 2)
4 thin-cut pork loin chops
1/4 c chopped pecans
1/4 c cornstarch or rice flour (regular flour works too)
1 egg
Salt, pepper, paprika and cayenne pepper
Olive oil as needed for sauteing

Sauce:
1/2 c light mayonnaise (or use regular)
1 tsp (heaping) whole grain mustard
1 tsp (heaping) Dijon mustard
1 tsp white wine vinegar
1 tsp chopped fresh parsley plus extra for garnish

Directions:
Mix sauce ingredients, set aside. Meanwhile, grind nuts, cornstarch and spice mixture in a food processor then pour into a shallow bowl or plate. Mix egg with a splash of water in a shallow bowl or plate. Coat pork chops in egg mixture, then coat in nut/cornstarch mixture. Add salt and pepper if needed.

Saute chops, about 2 minutes per side (DO NOT OVERCOOK, they are so lean they'll get very dry). Serve, topping with sauce.

Crisp-Fried Shrimp in Spicy, Creamy Sauce (Inspired by Bang Bang Shrimp)

2007-08-06T19:57:00.000-07:00

Bonefish Grill, a chain restaurant owned by the Florida-based Outback group, opened in my neighborhood with little media notice or fanfare, but some of my foodie friends in-the-know (Kristen, among others) swore I would love it, chain status aside.

Wanting to try it since it opened in Feb/March of this year, we finally made it there Saturday night along with another couple. It was as great as described. First, they take reservations, the lighting and noise level is under control, and our server was not only friendly, helpful and polite, she had actually been trained and had tried some of the menu items and could make knowledgeable recommendations. Wow, a breath of fresh air for any restaurant, let alone a chain.

Anyway, I had been told (warned!) how addictingly delicious the signature appetizer, Bang Bang Shrimp, can be. Our friend Tabitha ordered it along with a salad for her entree and it most definitely lived up to the hype. Spicy, creamy, crisp and everything else good.

It was memorable enough that I made it tonight for dinner - albeit a slightly lighter version. Now light here is a relative term considering I deep fried the shrimp. But I did lighten up the sauce!

A quick disclaimer that this is simply my interpretation of the recipe and I make no claim this is the actual recipe from Bonefish. But trust me, it's close enough.

Crisp-Fried Shrimp in Spicy, Creamy Sauce (Inspired by Bang Bang Shrimp)
(makes 2 servings)

1 lb large shrimp (30-40 count), peeled & deveined
1/2 c corn starch
4-6 c cooking oil (vegetable oil, peanut oil, etc.) for frying
Salt and pepper
Old Bay seasoning
Cayenne pepper to taste
Butter lettuce (or romaine or iceberg or lettuce of your choice)
Serrano chili slices or chopped green onion for garnish

Sauce:
1/2 c 2% Greek yogurt (or mayonnaise if you want to do the real thing which I suspect the restaurant uses)
1-2 tbs (or to taste) Siracha
1-2 tbs sweet chili sauce
1 tsp Dijon mustard

Directions:
Heat oil in a deep fryer or deep pan. ensure oil is hot enough to fry and minimize oil absorption. You want about 375 degrees for frying, so heat oil to about 390 or 400 right before the first batch goes in to ensure when the temperature drops it still is in the optimal range for frying.

Meanwhile, mix sauce ingredients, taste and adjust seasoning as needed. Next, toss cornstarch with salt, pepper, Old Bay seasoning (just a bit of Old Bay) and cayenne pepper to taste. Add shrimp and toss to coat (use a resealable freezer bag for minimal mess).

Strain excess cornstarch from shrimp, then fry in batches until golden brown and crisp. Drain on paper towels on a paper bag. Season with salt and pepper. Once all shrimp is fried, toss in a bowl with the sauce. Serve over bed of roughly chopped lettuce, garnish and serve immediately.

Pasta con Frutti di Mare con Salsa Fra Diavolo (Black Squid Ink Pasta with Seafood in Spicy Tomato Sauce)

2007-08-04T11:22:00.000-07:00

I love the show "Take Home Chef" and while not exactly the same situation, I am now happy to report that I have a take home sommelier.

Recently back in contact with an old friend, Ryan Schwartz, who happens to be a sommelier and wine distributor, we joined efforts. Every month or so, I'll write recipes that are challenging to pair wines with (for me), and he'll teach me the nuances of wine pairings and introduce me to the perfect wine for the recipe. Best of all, the wines are easy to find and affordable in case someone else wants to try it. After all, this is a home cooking blog.

Here is how Ryan walked me through the decision on the pairing - my first wine lesson!

•The first goal is to match weight – is the food heavy or light, and then match the wine to that. This recipe is medium weight, so we want a medium weight wine.

•Next is compatibility – like flavors with like flavors. This recipe is tricky because of the spice. Spicy food and spicy wine (like a Zinfandel, etc.) equals more spice in the mouth. Not good. But a wine that can’t stand up to the spice just would get overwhelmed (like white wines).

•The fish in the recipe demands acid (that crisp taste in white wines and a few red wines), but the spice and the rest of the recipe wants some body with tannins (that puckery feeling in the mouth).

•Soooo, we need a red wine that has acid and tannins. This narrows the field. Nebbiolo has enough acid and tannins, but it has TOO much tannin. Barbera would work; this would be a good second choice. Pinot Noir would be too soft and not be able to stand up to the spice. Tempranillo would be a good choice, but since the dish is Italian, why not be authentic and match it up with an Italian wine?

•This helps us arrive at the perfect wine: Chianto Classico. A wine with acid, tannins and can stand up to the spicy sauce without overwhelming the fish.

•Chianti had a bad name for years because the restrictions on what exact percentage of grapes could be used was so stringent it forced winemakers to not make the best possible blends. Thus, they started making superior wines but unable to call them Chianti – called them Super Tuscans. Restrictions have been softened of late, so once again Chianti is regarded as excellent wine.

•The wine chosen is Cantalici Chianti Classsico 2004. 85% Sangiovese, 10% Merlot and 5% Cabernet Sauvignon, tasting notes say it has a great ruby color, inviting aromas of currants and blackberries with a great balance on the palate. I just thought it was delicious and was perfect with the pasta. Ryan obviously knows his stuff.

•Where to buy? It’s imported by Vias Wines and sold in many stores throughout the US. In Arizona, it’s at AJ’s, and if they don’t have it in stock, they can get it within a day. Retail should be about $20.

Pasta con Frutti di Mare con Salsa Fra Diavolo (Black Squid Ink Pasta with Seafood in Spicy Tomato Sauce):
(serves 6-8)

1 lb (about 500 grams) black squid ink pasta (pasta made with squid ink added, makes the pasta slightly sweeter and with a touch of "ocean" flavor, I bought mine here, but I heard Super Target has it too)
2 lb whole baby squid (or 1 lb cleaned baby squid bodies or pre-cut rings)
1 28 oz can whole peeled tomatoes, use the best you can find
1/2 c Chianti
Olive oil as needed
Garlic, 2-3 cloves, finely chopped
1 large shallot, chopped
Lots of crushed red pepper flakes for heat (I used about 1 tbs)
Sea salt and fresh ground black pepper
Fresh or dried parsley for garnish

Preparation:
Before you begin anything, clean and prep the squid by gently but firmly grabbing the "head" of the squid and pulling away from the body. This should remove all insides including the ink pouch. Careful to not break the ink pouch, it will get EVERYTHING black. Next, rinse out the squid body and pull out the "bone" - it runs down the body of the squid and looks and feels like thin clear plastic. It should come out in one clean piece. Next, gently tear off the "flaps" on the body and this should bring all the skin with it. You are looking for a shiny, white, clean squid body which you then cut into rings, rinse one more time and set aside. All of this sounds gross? Buy cleaned squid or pre-cut rings. :)

Next, cook pasta to al dente, drain and reserve about 1/2 c cooking liquid. Meanwhile saute garlic, shallots and red pepper flakes in olive oil, careful to not burn garlic. Add wine and bring to a boil, reduce by about half...add tomatoes, simmer, adding salt and pepper as needed (to taste).

Add squid to tomato sauce, along with drained pasta and reserved cooking liquid. Simmer, tossing frequently, and turn off heat before mixture nears dry (wayyy before seafood becomes at all tough). Garnish with crushed red peppers and chopped parsley, serve immediately.

Roasted Enoki Mushrooms Izakaya Style

2007-07-31T20:39:00.000-07:00

Whew! I am back from all my travels and am finally back in my own kitchen. I miss the beach and the excitement of travel, but it's good to be home. I need to hit the gym, cook at home for a while and catch up on some serious laundry.

I ate well on the road; almost grossly rich food in Savannah at Paula Deen's restaurant The Lady and Sons, and a classically elegant supper of local-caught flounder eaten by candlelight during a thunderstorm while overlooking a park at the historic Olde Pink House.

Las Vegas brought excellent off-the-strip Thai food at Lotus of Siam, followed the next night by a meal at Michael Mina's STRIPSTEAK that was as expensive as my mortgage payment, only I was fortunate enough to not be paying for that meal. Thanks Becky!

Imagine black-truffle dusted duck-fat fried French fries, foie gras "sliders", A5 Japanese Kobe beef steak that was seriously the price of a low-end car payment, Shafer Hillside Select Cabernet, jalapeno creamed corn, truffled mac n cheese and freshly fried mini doughnuts and beignets with dipping sauces, along with many more items I am leaving out. OH MY GOD!! Here is a photo of me and chef Ben Jenkins and me & the girls with who might be considered the greatest thug in the kingdom of rap, Suge Knight. It's Vegas after all...we also saw Magic Johnson and Adrian Grenier of Entourage and Devil Wears Prada.

Laguna Beach and Newport Beach brought respite from Vegas with sleepy mornings, a brown-bag lunch at the beach and early dinners before a glass of wine and early bedtimes.

Sushi ruled the day, any that's how I stumbled on the inspiration for this recipe. My favorite sushi bar frequented by locals is San Shi Go (345) in Laguna Beach. Sushi chef Yoshi not only served me an amazing omakase-style sublime sushi experience, but when I finished I asked where else I should eat while in Orange County and he steered me to sister restaurant Oki Doki, an Asian fusion place known for Izakaya style food.

So...what is Izakaya? I was thrilled to discover it's a Japanese style of restaurant/bar/pub not unlike a tapas bar (Spain) in that it's small plates meant for sharing while enjoying drinks with friends and/or colleagues.

My really sweet and (so earning brownie points) boyfriend Brian flew in to surprise me on Thursday and stayed for the weekend, so Friday night found us at Oki Doki where everything was absolutely delicious, but the mushrooms roasted in foil stuck in my head. Here is my version - this is amazingly simple and really good.

Roasted Enoki Mushrooms Izakaya Style:
(serves 1, can be increased as needed)
1 small bunch enoki mushrooms
1 tbs sake
1 tbs ponzu sauce (ponzu shoyu (with soy sauce added) is best here, not plain ponzu)
Salt and pepper to taste
1 tsp to 1/2 tbs butter (use what you want)

Directions:
Preheat oven to 400. Make a small pouch in a piece of foil, add mushrooms and then seasonings (except butter). Toss mushrooms until coated, top with butter, then close foil packet. Roast for about 15 minutes. Serve immediately!

Prosciutto, Fig & Mascarpone Bruschetta

2007-07-15T14:17:00.000-07:00

I can still remember the day I first had this bruschetta - July 3, 2002. It was my first week on a new job and in celebration of the 4th of July holiday weekend the whole office went to a new (at the time) wine bar and cafe in a great little neighborhood of Phoenix for happy hour. The boss paid, which was even better.

Fast forward a few years and I am no longer at that job, the place is no longer new or just a neighborhood favorite and it's routinely mobbed. The owners have expanded and opened new restaurants, the prices have jumped a few dollars and the parking is absolutely unacceptable, but I still love the bruschetta at Postino Wine Cafe.

A blatant rip-off of one of 10 bruschetta options at Postino, I created this little meal for a lazy Sunday afternoon, sipping some wine and catching up on reading. But let's be honest that the combination of salty prosciutto, sweet figs and creamy cheese is not exactly new...so I don't feel too bad about my copycat.

Make this for your next cocktail/wine party - it's great!

Prosciutto, Fig & Mascarpone Bruschetta*:

Fresh crusty bread
Prosciutto
Dried black mission figs, sliced thinly
Mascarpone cheese
Extra virgin olive oil
1 clove garlic, peeled and sliced in half
Sea salt and fresh ground black pepper

Directions:
Slice the bread into 1 inch slices. Rub with garlic clove (just to scent bread). Drizzle with olive oil, salt and pepper and bake at 350 just until warm and slightly crisp. Remove from oven, let cool for a few minutes and then spread with mascarpone. Top with sliced figs, then prosciutto, then another sprinkle of salt and pepper and drizzle of olive oil. Cut into pieces and serve.

* A note about this recipe. Because it is simple and with few ingredients, the quality of ingredients matters A LOT. Buy the best you can find, or substitute something else.

What to Do With Asparagus

2007-07-10T23:12:00.000-07:00

When I was in DC last month, I met a new acquaintance, Erika, while dining at the bar of this lovely restaurant. I was alone, so I chatted with her and her dining companion about Rioja wines, the house-made caramels, the challenges of immigration issues in our country, Erika's darling dog and lots more.

We have emailed a bit since and she had a question/challenge for me. She said she never knows what to do with asparagus.

I know that asparagus season is nearly over, but here is my round-up, just for Erika, on what to do with asparagus. Please, anyone reading - post in the comments with your asparagus recipes. We can always save these for next year's asparagus season!

Ways to Cook Asparagus:
(serves as many as you need)

Oven-roasted, Grilled or Sauteed:
* Olive oil, salt and pepper
* Butter, salt and pepper
* White or black truffle oil, salt and pepper
* Citrus (juice of 1 large pink grapefruit or other sweet citrus), olive oil, salt and pepper
* Sesame (sesame oil, soy sauce, pinch brown sugar, salt and pepper), top with toasted sesame seeds for serving
* Barbecue (chili powder, cumin, cayenne, brown sugar, black pepper, paprika, salt, etc. dusted), drizzle with olive oil
* Sweet & Spicy, toss with cayenne and brown sugar, drizzle with olive oil
* Pouch Cooking, wrap asparagus with a few ice cubes, chunks of cold butter, lemon slices and salt and pepper in foil, grill or roast just until done and a sauce forms

Steamed/Blanched:
* Lightly blanch (drop into boiling water) asparagus, wrap with prosciutto
* Steam just until bright green and softened, serve with easy blender hollandaise sauce

Recipes from Other Bloggers:
* A quite inspiring recipe for Grilled Asparagus with Double Lemon and Parmesan from Kalyn of Kalyn's Kitchen
* A brilliant collaboration from the new cookbook, Super Natural Cooking, from Heidi Swanson of 101 Cookbooks and Elise of Simply Recipes for Asparagus Pesto with Pasta
* From I'm Mad and I Eat, Buttered Asparagus
* A beautiful Asparagus Eggs Benedict from Alanna of A Veggie Venture
* Lovely Asparagus Soup and an Asparagus Tart from Freya and Paul of Writing at the Kitchen Table

Maple-Bourbon Grilled Thick-Cut Pork Chops

2007-07-09T09:29:00.000-07:00

Easy, easy way to do something a little different with pork chops. These were thick-cut chops, but any pork chop or even pork loin would work.

Maple-Bourbon Grilled Thick-Cut Pork Chops:
(serves 2)
2 3/4 lb thick-cut pork chops
1/2 c bourbon
1/4 c maple syrup
1 heaping tbs whole grain mustard
1-2 garlic cloves, minced
1 tsp sea salt, or to taste
1 tsp crushed black pepper, or to taste

Directions:
Combine all ingredients except pork in a bowl, mix will. Pour over pork and marinate for 4-8 hours, or overnight. Remove from marinade and grill, about 5-6 minutes per side being careful to not overcook or the meat will become dry and tough. A little pink inside is ok! (as long as the temperature reaches 140, you should be safe)

Asparagus Goat Cheese Omelet

2007-07-06T13:03:00.000-07:00

Wednesday was a holiday and I don't work on Friday during the summer and I took Thursday off, so I am in the midst of a blissfully long weekend.

Taking full advantage, I had my parents over for brunch this morning. We had such a lovely time catching up and they came bearing delicious berries and a beautiful bunch of flowers. Thanks Mom & Dad!

I served the omelets with the berries and a tea blend from Souvia Tea, a great little local tea store that sells more tea blends than I could have imagined. This one is my favorite. It's aptly named Afternoon Delight as it is a delightful blend of black and green teas with orange peel, lemon, cinnamon and ginger.

Asparagus Goat Cheese Omelet:
(makes 2 omelets)
2 whole eggs
4 egg whites
Glug of cream, milk or half and half (about 1/4 c)
1/4 c goat cheese
1 lb asparagus tips, cut into pieces
1 tbs fresh chives, snipped into small pieces
Salt and Pepper to taste
Olive oil as needed

Directions:
Saute asparagus in olive oil, season with salt and pepper and cook until lightly browned. Remove from heat and reserve.

Mix eggs and milk/cream with a whisk. Heat a saute pan, add olive oil and pour half of the egg mixture into pan. It should be a thin layer. Allow to cook until firm on the bottom. Add half the goat cheese in little chunks, then the asparagus and a pinch of chives. Fold one half over the other, season with salt and pepper. Remove and keep warm while you make the second omelet. Slice and serve, tossing a few more chives on for garnish.

Ground Lamb Kebabs with Saffron Rice and Hummus

2007-07-01T18:05:00.000-07:00

Spiced but simple, fresh and savory, I love the delicious variety of Mediterranean cuisines, but something I always order if it appears on the menu is Lamb Kofta (various spelling) Kebabs, or ground lamb kebabs. Whether with a pita, with rice, with hummus, a salad or just plain, I can't get enough.

This is my first attempt at making them at home and it was so simple and the results so successful this recipe will be made again and again. For anyone who isn't sure they like lamb, this fresh herbs in this recipe balance any gaminess.

I served them atop a bed of saffron rice with a side of hummus and a simple green salad with cucumbers and an oil-and-vinegar dressing. A Syrah or a Pinotage is a nice wine to pair with this - I had it with a Pinotage.

Ground Lamb Kebab with Saffron Rice and Hummus:
(serves 4)
Lamb Kebabs
1 lb ground lamb
1 egg
1/2 c fresh breadcrumbs
1 large shallot, minced finely
1/2 c chopped fresh herbs (parsley, mint and cilantro)
Salt and Pepper

Directions:
Mix all ingredients just until blended, don't overwork meat. Form long, thin kebabs around wooden (pre-soak to prevent burning) skewers. Grill, turning, until brown on all sides and just cooked through.

Saffron Rice
1 c jasmine rice
2.5 c chicken broth
Pinch of saffron (3-4 threads soaked in water for an hour or so)
1/2 c golden raisins
1/4 c chopped fresh parsley

Directions:
Bring broth to a boil, add saffron and rice, stir and reduce to low simmer. Cook for 10-12 minutes, stirring once. Turn off heat, let stand for 5 minutes. Fluff with a fork and add raisins and parsley. Serve.

Hummus

1 can drained and rinsed chickpeas
1/4 c tahini (paste of ground sesame seeds, look in health food stores)
1 clove garlic
1 tbs olive oil
Pinch salt (not traditional, but I also added a touch of honey - my garlic was strong and a little bitter)
Water as needed for consistency

Directions:
Blend all ingredients in a food processor, adding enough water to allow for blending and to achieve desired consistency. Serve drizled with olive oil and a pinch of paprika for color with warm pita bread on the side.

Mafalda with a Goat Cheese Baby Spinach Cream Sauce

2007-06-29T20:42:00.000-07:00

After a long (but fun) Friday, I was looking forward to a relaxing evening that included comfort food. Creamy pasta dishes top my comfort food list, so I cranked up the air conditioning and made a luscious, easy pasta.

What makes this recipe great is how decadent, creamy and fast to prepare it is. Also, it is actually healthy because it's made with Greek yogurt and a bit of goat cheese. In case you haven't seen it before, Mafalda is a pasta shape not unlike a very skinny piece of lasagna.

This pasta is perfect with a Chardonnay or Sauvignon Blanc. (I had Chardonnay)

Mafalda with Goat Cheese Baby Spinach Cream Sauce:
(serves 2-4, depending on portion size)
1/2 lb dried mafalda pasta
1/2 c Greek yogurt
4 tbs goat cheese
Fresh grated Parmesan cheese, as needed
4 c baby spinach leaves
3-4 cloves garlic, chopped
2 tbs fresh chopped parsley
Olive oil as needed
Salt and pepper as needed
Fresh ground nutmeg and crushed red chili flakes, to taste (I used both)

Directions:
Boil pasta until al dente, drain, reserving 1/2 cup pasta cooking water.

Meanwhile, saute garlic in olive oil, add spinach, wilt over fairly high heat, salt and pepper, cook until spinach is wilted and liquid is gone from pan. Add pasta, then pasta cooking water. Simmer. Add Greek yogurt, goat cheese and toss. Taste and adjust seasonings. Add parsley, toss final time. Serve, topping with fresh grated Parmesan cheese.

Roasted Lamb Pita Sandwich with Tzatziki

2007-06-26T21:32:00.000-07:00

My boyfriend Brian and I spent the weekend apart - he in Las Vegas at a wedding, me at my friend Melanie's birthday party and poolside here in Arizona.

A side note here that Melanie's birthday parties are legendary, it always involves late-night Rock-N-Bowl where we (in snobbish yet good spirited mockery) always go in costume. White trash one year, Jazzercise another year and this year...Second-String Super Heroes.

I was Beer Run Babe - saving the world, one six-pack at a time (center in photo), Melanie was Party Girl - rescuing the world's fabulous from one faux-pas at a time (left in photo) and Kelley was Wonder-Blonde (right)- saving the world's blondes from their dumbest moments. Happy Birthday Mel! Love you!

After Brian and I did so much partying apart this weekend, we had a quiet back-together supper and I roasted a leg of lamb using our favorite recipe.

Unfortunately, or rather, fortunately, the smallest leg of lamb I could find was about 4 lbs, so we had serious leftovers. I adore leftovers, and tonight I made tzatziki and cut the lamb into bite-sized pieces for an easy weeknight supper. Just perfect with a glass of Shiraz.

Roasted Lamb & Tzatziki Pita:
(makes as many as you need, this is enough tzatziki for 2 pitas and next-day snacking)
Leftover re-heated lamb (about a cup, chopped roughly)
Pita bread
Lettuce

Tzatziki:
1 c Greek yogurt
2 cloves garlic, finely chopped
1 c sliced hothouse cucumber, seeded and chopped, skin on
1/4 c chopped parsley
1 tbs chopped fresh dill (about 2 tbs before chopping)
1 tbs chopped fresh mint (about 1/4 c whole leaves)
Dash white wine vinegar
Dash good quality olive oil (about a tsp)
Salt and pepper to taste

Directions:
Mix tzatziki, let stand. Toast pita bread or warm over oven rack. Warm lamb. Assemble pita sandwich with lettuce, tzatziki and lamb and serve immediately.

Seared Ahi Tuna with Asian Cabbage Slaw

2007-06-23T17:41:00.000-07:00

Most Friday nights, I have a relaxation ritual. I draw a deep bath, pour myself some wine and soak for nearly an hour while I listen to the archives of my favorite radio show, The Splendid Table, on NPR.

Last week I happened to catch a show where Natalie MacLean, a Canadian wine expert and award-winning author, was being interviewed about the little-known historical facts of champagne making. She was so lively, engaging and the antithesis of a wine snob that I had to check out her Web site and sign up for her free newsletter.

That resulted in some back and forth emails and now I almost dare to call her an e-friend. A friend with great wine knowledge!

So anyway, back to cooking, she has a wine and food matching tool on her site that I adore. For today's ahi recipe, I searched for sushi, tuna, seared tuna and came up with several great recommendations for red or white wine. But the heat dictated, and I went with a Sauvignon Blanc.

Nat - thank you! I might have gone with a lighter white wine, but the Sauvignon Blanc was perfect. It held it's own against the Asian flavors of the slaw and the spice of the ahi crust. Delicious!

Seared Ahi with Asian Cabbage Slaw:
(serves 2)

1/2 lb piece of fresh ahi tuna (from a reputable place)
Sea salt and fresh ground black pepper
Cayenne pepper to taste
Paprika
Toasted Sesame Seeds
Vegetable oil for searing

Asian Slaw:
1/2 small head cabbage, shredded
2 large carrots, shredded
1 thai chili or serrano chili, deveined and de-seeded, chopped finely
1/2 c cilantro, roughly chopped
1/4 c rice vinegar
1 tbs soy sauce
1 tbs lemon juice or fresh citrus juice (I used pink grapefruit)
1 tsp fish sauce
1 tsp brown sugar
1/4 tsp sesame oil

Directions:
Mix all slaw ingredients, let stand at room temperature for 15-20 minutes. (can be made ahead and stored in the refrigerator) Meanwhile, mix all dry ingredients for tuna crust. Press all sides of tune into dry mixture, let stand for 10-15 minutes to allow tuna to come to room temperature.

Heat a saute pan over medium to high heat. I recommend using vegetable oil here to avoid burning. Sear tuna for 15-30 seconds on all sides - don't burn, you just want a sear.

Remove tuna from pan, slice thinly and layer over slaw. Serve immediately, or chill whole and slice before serving, preferably letting slices come to room temperature before serving.

Book Club Cheese and Fruit Plate

2007-06-19T14:58:00.000-07:00

Last fall I hosted my book club for a brunch, and it was my turn again, only this time on a Monday night.

My approach had to be different - what could I serve with wine that is satisfying and easy enough for me to throw together after work on a Monday and so I can enjoy the meeting too?

A cheese plate with fun accompaniaments, "mojito" water and wine was simple, delicious and I do hope popular. Thanks to everyone for coming, and I hope you enjoyed everything!

The Ultimate Fruit and Cheese Plate:
(not exactly a recipe, but it serves 6-8)

3-4 varieties of cheese - I used a triple-cream brie, a creamy roquefort, a semi-soft cheese (forgot to write down what it was, but was mild and creamy with an orange rind) and finally goat cheese that I rolled in crushed dried tarragon, parsley, salt and pepper.
Mixed seedless grapes
Dry roasted salted almonds
Cornichons (baby gherkin pickles)
Medley of olives
Pinot Grigio-Cured hard salami from Trader Joe's
Assorted crackers and oven-warmed french bread

On the side/dessert:

Fresh strawberries
Dark chocolate - 72% cacao
Razz cherries (dried cherries infused with raspberry essence)

To drink:
"Mojito" water (fresh mint leaves and lime wedges in ice water)
White and red wines

Directions:
Spread out food onto platters/plates/bowls, open wine, serve and enjoy!

Chasseur Chicken - Chicken with Mushroom Sauce

2007-06-18T15:43:00.000-07:00

Chasseur Chicken is a culinary school classic and is also a creative and delicious thing to do with the chicken breasts that currently live in most of our freezers.

Traditionally bone-in chicken or even whole chickens could be used, but chicken breast is easy and cooks quickly. For those who find chicken breast boring or dry, any kind of chicken can be used. :)

The chasseur sauce is a sauce with mushrooms, white wine and shallots and finished with tarragon and parsley. It's a French culinary standard, referenced by many sources from Escoffier to the Food Network.

Here are a few versions from trusted sources:
Cook's Illustrated
Food Network (Bobby Flay from Boy Meets Grill)
Another one from Food Network from the The French Culinary Institutes's Salute to Healthy Cooking

I doubt I am the only one who feels like something new to do with chicken is always a good thing. Slightly unphotogenic but quite tasty, I served this with sauteed broccolini seasoned simply with salt and pepper and my classic roasted potato recipe.

Chasseur Chicken (Chicken with Mushroom Sauce):
(serves 4)
4 large chicken breasts, or 4 portions chicken
8 oz mushrooms, sliced thin
1 large shallot, chopped
4 garlic cloves, minced
2 medium tomatoes, seeded and chopped (remove skins by blanching ahead of time if you can)
1/4 c brandy
1/2 c dry white wine
2 tbs fresh tarragon, chopped
2 tbs fresh parsley, chopped
Olive oil for sauteing
Flour for dusting chicken breasts
Salt and pepper to taste

Directions:
Mise en place (everything in it's place, prepped) makes this recipe a breeze.

Dust chicken on all sides with seasoned flour (salt and pepper). Heat olive oil in a saute pan and brown chicken on all sides. Place in 350 degree oven to cook through.

In the same skillet, saute shallots until softened, then add mushrooms. You may need more oil here, add more if needed. Then add garlic and tomatoes. Salt and pepper as you go along, as needed.

Add brandy and deglaze pan. Once pan is almost dry, add wine and simmer until reduced. Once chicken is almost done (about 10 minutes total in oven), add herbs to sauce and adjust final seasonings and reduce to desired consistency. Serve over chicken.

Thai Green Coconut Curry with Chicken

2007-06-15T18:53:00.000-07:00

I'm not sure when I first tried green curry, but I think it was at this little place in downtown Phoenix that is known for local art, late night dining and a passionate, creative chef Johnny Chu who consistently serves delicious Asian fusion cuisine.

I like any green curry now, but Chu's is so good, I want to literally swim in the sauce.

It's not always practical to head down to Fate every time I am struck with a craving for green coconut curry, so today I did some research and made it myself. Almost as good at Johnny's, and now I can make it whenever I want it.

Green curry is named for the curry paste used, which is green as opposed to yellow or red, and the subsequent coconut curry has a lovely warm green hue. I researched quite a few recipes before I came up with mine, so here are a few links to some other green curry recipes.

Green Curry from Garrett of Vanilla Garlic
Jett's Mom's Green Curry from Cee of Real Thai Recipes
Tyler Florence's Green Curry Recipe for Food Network's Food 911
Ming Tsai on Green Curry

Thai Green Coconut Curry with Chicken over Fragrant Rice:
(serves 4-6)
1 lb raw chicken, cut into small pieces
1/4 lb sweet peas
8 oz crimini or oyster mushrooms
4 medium carrots, sliced thinly
1 small onion, sliced into strips
1 can baby corn, drained and chopped
1 can coconut milk
2 c reduced sodium or homemade chicken broth
1/2 c basil, chopped in ribbons (use Thai basil if you can find it)
1/4 c cilantro, roughly chopped
Salt and black pepper to taste
Olive oil for sauteing
2-6 tbs green curry paste (store bought, or see my recipe below)
White rice, basmati rice or jasmine rice to serve with curry (3-4 c cooked)

Directions:
In a large, deep saute pan or large stock pot, saute carrots and onions in olive oil over medium high heat. Add corn, then sweet peas and mushrooms. Add salt and pepper as needed. Add curry paste (to taste, I used 6 tbs and would have liked it spicier) and then add coconut milk and broth. Taste at this point and add more paste, or salt and pepper as needed. Next add chicken and simmer on low while chicken poaches and sauce reduces slightly.

Serve over rice with limes, cilantro and basil as garnish.

Green Curry Paste:
(makes about 1 cup)
6 serrano or Thai green chilis, seeds removed if desired to reduce heat
1 tbs ground tumeric
2 tbs chopped fresh ginger
1/4 c chopped fresh lemongrass (the center, tender parts of the stalk)
1 tbs fresh lime peel or zest
1 large shallot, chopped
1 tbs shrimp paste (or 1 tsp salt if you don't have this)
1 tbs fresh ground black pepper
1 c cilantro stems
1/2 c basil stems (thai basil if you can find it)
1 tbs crushed toasted cumin seeds
1 tbs ground coriander
2 tbs olive oil
Water as needed to achieve desired consistency

Directions:
Mix all ingredients in a food processer until a paste forms. Taste it to determine heat - this will dictate how much to use in your curry.

Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash

2007-06-13T16:48:00.000-07:00

I am back from DC and I am so tired. The 3 hour time difference really kicked my butt...that and a rigorous schedule and early mornings at the conference.

So I finished up work early, headed to the store and hoped to be inspired. Let me just say inspiration does not come as quickly or painlessly when I am so tired I have to lean on the cart to hold myself up.

But then I saw beautiful fresh Mahi and California berries for $2 carton and it all came together.

This recipe is fast and simple, but has an appearance of more work than it actually takes. Perfect for a night like tonight! Now I am off to bed...

Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash:
(serves 2)
1 lb (2 pieces) mahi mahi filets
2 tbs flour
Salt and pepper
Olive oil

1 small carton blackberries
1 tbs chopped fresh ginger
1/4 c brandy
1/4 c water
1 tsp (or to taste) honey

Yellow squash, sliced into half moons
Olive oil
Salt and pepper

Directions:
Season flour in a shallow pan with salt and pepper. Rub fish lightly all over with seasoned flour. Set aside.

Meanwhile, simmer berries and all other ingredients over medium high heat until syrup is formed and all flavor and color has been extracted from berries and mush is left. Strain with a fine mesh strainer, return to a clean saucepan and reduce until desired consistency. Set aside.

Saute squash in olive oil, flipping frequently and not allowing to brown. Season to taste with salt and pepper.

Meanwhile, sear the fish presentation-side (not the skin side) down and sear until golden brown in olive oil over medium-high heat. Carefully turn fish, continue to cook over medium heat until flaky and just cooked through.

Serve fish garnished with sauce and with squash on the side.

Carne Asada Tacos with Avocado-Tomatillo Salsa and Guajillo Hot Sauce

2007-06-08T14:42:00.000-07:00

I love street tacos. The truck-turned-taco-stand that drives up onto the beach, the greasy little street carts or outdoor huts or really anywhere in Mexico (and beyond) selling these.

Usually priced at $1 each, I think they taste even better eaten standing up and with a cold Tecate.

My favorite place to go in Mexico for it's proximity and price is Puerto Penasco (Rocky Point) and I eat lots of these when I'm down there.

I'll focus on the recipe, but let me take a little detour here to introduce my darling friend Melanie and her travel blog Leave Your Watch. Take a peek - she goes into much more detail about Rocky Point and beyond. Feliz Viaje!

Back to the tacos. I used flour tortillas here because at the grocery store today they were making them fresh and I couldn't resist. Typically I would go traditional and use corn. Double wrapping the tortillas can help prevent breakage.

I can't get enough of the creamy avocado salsa that is typically served with the tacos, so I improvised a recipe. I also made my own hot sauce with dried guajillo chilis and it's very hot, but delicious.

Here are links to some other recipes for carne asada.
A narrative recipe for a Carne Asada feast from Immaeatchu
The Guilty Carnivore's recipe for creating an at-home taqueria
Elise's beautiful carne asada recipe from Simply Recipes

Carne Asada Street Tacos:
(makes about 12 tacos, depending on size of tortillas and how much you fill them)
1 lb eye of round or top round beef
2 dozen small corn tortillas (or flour, although corn is traditional)
Chopped onion
Chopped cilantro
Limes
Chili powder
Salt & Pepper
Cumin

Directions:
Chop beef into small strips or cubes. Toss with juice of 3-4 limes and other seasonings and let sit (can do way ahead for best flavor).

Using a grill pan (or a griddle or saute pan if you don't have one), grill meat over high heat just until done. Meanwhile, lay tortillas over grill to heat through. Serve tacos by placing the beef on the tortilla, topping with cilantro and onion and salsas to taste. Squeeze a lime over the taco just before eating.

Avocado-Tomatillo Salsa:

3 tomatillos, grilled or roasted whole
2 whole serrano chili peppers
2 avocados
Salt
Juice of 1 lime
1 clove garlic
2 tbs chopped onion
2 tbs chopped cilantro

Directions:
Blend all ingredients until smooth and creamy. Makes about 2 cups.

Guajillo Hot Sauce:

5-6 whole dried guajillo chilis (seeds dumped if you are worried about heat)
1 c hot water
3-4 cloves garlic
Salt
1/4 c vinegar
2 tbs chopped onion

Directions:
Blend all ingredients until liquified. Serve. Warning - this is HOT sauce. Makes about 1.5 cups.

Grilled Salmon Pouches with Spinach, Leeks & Shallots

2007-06-03T20:40:00.000-07:00

The shopping gods smiled on me this weekend. A perfect pinstripe Tahari suit for $69.99, a tropical wool Banana Republic basic black suit for 60% off, great dark-denim jeans for well under $100. The list goes on...

This all was before amazing fresh salmon in a healthy new recipe, paired with a value viognier that was delicious. All that combined is just perfection.

This recipe is inspired by hobo stew and the French en papillote technique. After trying it tonight, I now adore what it can do for a healthy, delicious and easy meal.

Happy shopping! (and cooking)

Grilled Salmon Pouches with Spinach, Leeks & Shallots:
(serves 2)
2 8 oz salmon fillets, de-boned, skin on
4 c fresh spinach, cleaned and drained and stems removed
1 large leek, cleaned and cut into thin half-moon slices
1 large shallot, sliced thin
1/4 c dry white wine (viognier works great)
1 tbs butter, cut into 2 pieces)
Salt and pepper
Aluminum foil, cut into 6 1 ft x 1 ft square pieces

Directions:
Spread out spinach on bottom of piece of foil. Sprinkle with salt and pepper and a few shallots and leeks. Rest salmon fillet over top (skin side down). Sprinkle additional leeks and shallots over top, salt and pepper.

Drizzle 2 tbs wine over packet, nestle butter into packet. Wrap tightly, layering 2-3 times. Repeat with second packet.

Heat a grill to medium. (Heat is important here). Grill for approx 25-30 minutes (depends on heat of grill). Serve immediately, sliding out of packets if desired.

Southern BBQ Style Sauteed Shrimp

2007-06-01T16:35:00.000-07:00

These shrimp are rubbed down with a Southern-BBQ style dry rub, and with a quick saute in butter they can be done within 5 minutes of guests walking in the door.

They are finger-licking with a a smoky flavor, and are the perfect companion to a cold beer.

For an appetizer, serve this with lots of napkins. For a meal, serve over steamed rice with a salad or vegetable on the side.

Sauteed Spicy Shrimp:
(serves 4-6, depending on how served)
1 lb raw jumbo shrimp (16-24), peeled but tails on
2 tbs unsalted butter
2 tbs brown sugar
1 tsp salt
1 tsp fresh ground black pepper
1 tsp paprika
1 tsp cayenne pepper
Dash nutmeg
Dash spicy chili powder
Crushed red pepper to taste

Directions:
Preheat skillet, melt butter. Meanwhile, toss shrimp with dry ingredients.

Saute shrimp for 2-3 minutes or until just done. Serve immediately.

Stuffed Cabbage

2007-05-31T14:47:00.000-07:00

Stuffed cabbage, otherwise known as cabbage rolls, galumpkis, pigs in a blanket, holubtsi, or whatever you called them in your country of origin or family. According to Wikipedia, cabbage rolls are part of the traditional cuisine of many Central European, Eastern European, and Balkan countries.

Honestly, these were not on my culinary radar until last summer when I first met my boyfriend Brian's family. His darling great-aunt makes these for him every time he visits, and in keeping with tradition brought some over when we arrived. I love anything with cabbage and her stuffed cabbage is really good.

I know, I know, I am nuts for even trying to research, make and write about an heirloom family recipe, but I just had to try. The good news is Brian loved it and for my first attempt proclaimed "even if it was the 10th try it would be good!" That's high enough praise for me.

What about everyone else? Did you grow up eating stuffed cabbage or another family recipe? How have your labor of love recipe re-creation attempts gone?

Here are just a few great posts from other bloggers on cabbage rolls:
Kalyn's Kitchen Cabbage Round-Up
Elise's Pork Stuffed Cabbage Rolls from Simply Recipes
A lighter version of the classic from Cooking with Sean (and Joey)
Töltött Káposzta (Stuffed Cabbage) from Danielle of Habeas Brulee

Stuffed Cabbage:
(makes 2 large casserole dishes, about 30 rolls)
3 large heads of cabbage
3 lbs ground beef (80% lean)
3 large eggs
1 c uncooked white rice
1 large onion, finely minced
Salt and pepper

Sauce:
1 28 oz can whole peeled tomatoes
1 6 oz can tomato paste
1/4 c apple cider vinegar
1/4 c brown sugar
1/2 c water
Salt and pepper

Directions:
Core heads of cabbage and carefully peel off whole leaves (this is maddening and reminiscent of those annoying people who try to open gifts without ripping the paper). Plunge leaves into boiling water until soft enough to roll. Cut out hard white core at the bottom of each leaf to make rolling easier.

Meanwhile, mix beef, rice, eggs, onion and salt (more than you think you'll need) and pepper.

Place whole leaves (the slightly ripped ones work great) on the bottom of 2 large casserole dishes. Next, take a mound of the beef mixture and mold it into a fat little log and place it at the bottom of each leaf. Roll it up like and egg roll or a burrito. Lay down in rows on top of cabbage leaves in the casserole dish. Continue rolling until all meat mixture or cabbage leaves are used, or dishes are full.

At the same time, simmer all sauce ingredients until boiling and slightly reduced. Strain through a fine mesh strainer. Pour about half the sauce over the rolls and cover tightly with foil. Save the other half of the sauce for later. Bake covered dishes at 350 for about 1.5 hours or until bubbling, sauce has reduced and they are cooked through.

Let stand for 5-10 minutes, then serve, spooning sauce over top of rolls (unless you are Brian and hate tomato sauce). :)

The extra sauce is for re-heating or in case they dry out while cooking.

Chili-Rubbed BBQ Pork Ribs

2007-05-29T22:42:00.000-07:00

A rib newcomer last summer, I tried a recipe with rave reviews from Epicurious.

This summer, emboldened and experienced, I think my adapted recipe is the one. Meat that falls off the bone, do-ahead ease and complex, smoky BBQ flavor.

These ribs quite possibly were the best part of our Memorial Day barbecue, unless you count an adorable infant sleeping on my living room floor, my boyfriend and some of my very best friends in the world at my house for conversation, lots of great food & cocktails or an incident that we learned after we ate involving the guys dropping meat on the garage floor.

We're still alive after eating the garage-floor meat, and I can say this rib recipe is one of the best.

Chili-Rubbed BBQ Pork Ribs:
(serves 8-10)
2, 4 lb racks of pork ribs, trimmed of excess fat
1/4 c chili powder
2 tbs cumin
1 tbs paprika
1 tsp cayenne pepper
Salt and pepper
Crushed chili flakes (to taste)
1 12 oz beer

BBQ Sauce:
(enough for ribs with extra, or make sauce with this recipe)
1 18 oz bottle premium BBQ sauce
1 c strong brewed coffee
1/2 c brown sugar
1 tbs spicy chili powder
1 tsp cayenne pepper
1 tsp crushed chili flakes
1 tbs molasses
1/2 c water

Directions:
Preheat oven to 250. Mix dry ingredients for rub and spread over all sides of rib racks. Place in large roasting pans, pour beer evenly in both pans (or in one if you have a large enough pan), cover tightly with foil and bake for 2-3 hours or until the meat is fork-tender but not quite falling off the bone. Chill or let stand at room temperature if grilling right away.

For sauce, combine all ingredients in a saucepan and reduce until desired consistency. Adjust for flavor. Both ribs and sauce can be made a day ahead of time and chilled until serving.

To serve, heat a grill. Grill ribs on both sides, basting with BBQ sauce, until heated throughout, caramelized and brown.

Brian grilling on my little-but-great grill :)

Serve ribs immediately with extra warm sauce for passing at the table.

Orzo Pasta Salad

2007-05-28T12:07:00.000-07:00

In celebration of Memorial Day, most of us are having or attending a barbecue or a party and enjoying extra time off work. But hopefully in the middle of the grilling, beer drinking and fun, we remember with solemnness the men and women who gave their life so we can enjoy the kind of existence we have today in America.

I, for one, take for granted sometimes how many freedoms and securities I have that allow me to focus my energies on things like BBQ menu planning and new cocktails to create.

This salad was one of our menu items for our Memorial Day barbecue - it comes from my friend Sarah, who got it from The Sonoran Grill cookbook from Mad Coyote Joe. It's an amazing recipe! Slightly sweet, but it has a bit of a bite from the peppers.

The best thing is that it's best made the day before (easy) and is best at room temperature (even easier) and with no dairy or meat, it is not likely to ever cause the dreaded mayo-based salad issues. Plus, orzo (rice-shaped pasta) is so fun and different.

Ensalada de Orzo Diablo:
(serves 8 to 10 as a side)
3 c uncooked orzo pasta
1 each yellow, red and green bell peppers, chopped
1 jalapeno chili, de-seeded and de-veined to reduce heat, chopped
1 Serrano chili, de-seeded and de-veined to reduce heat, chopped
1/2 c golden raisins
1/2 c dried cranberries
1/2 c chopped flat-leaf parsley
1 small red onion, chopped
Salt and Pepper to taste

Vinaigrette:
1/3 c red wine vinegar
1/2 c chopped cilantro
2 tsp Dijon mustard
2 tbs brown sugar
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
2/3 c olive oil

Directions:
Boil heavily salted water to cook orzo - don't let it get mushy, remove from water when al dente. Meanwhile, mix all vinaigrette ingredients except oil, then slowly drizzle in oil until an emulsion forms. Toss vinaigrette with pasta, then add remaining ingredients.

Once incorporated, it's best to cover and refrigerate overnight, then let come to room temperature before serving.

Asparagus Frittata

2007-05-26T18:56:00.000-07:00

Brunch with my best friend Kelley is pure bliss.

Fresh warm croissants that she picked up, mimosas made with cava, Chambord and orange juice, fresh strawberries and a quick and easy asparagus frittata. All that followed by a messy but great painting project and then hours at the pool with frosty beers.

Thanks Kelley for the croissants, the wine and best of all, your friendship. Love you and can't wait to see you two tomorrow at our barbecue!

Asparagus Frittata:
(serves 4-6)
8 eggs
1/4 c half and half
1 c chopped asparagus
1 large shallot, chopped
Olive oil as needed
Salt and Pepper
1 tbs chopped fresh parsley
1 c grated cheese (I used an aged white cheddar)

Directions:
Preheat oven to 400. Saute asparagus and shallots in olive oil in an oven-proof saute pan, salt and pepper to taste. Remove from saute pan, add more oil to pan to prep for eggs being added.

Meanwhile, mix eggs and half and half until well incorporated, salt and pepper and add parsley, reserving a sprinkle for garnish if desired. Add asparagus and shallot back to pan, spread out evenly and pour egg mixture over the top. Cook until bottom is beginning to firm up. Next, top with cheese and place entire pan in oven and bake until cooked through and puffed up. Quickly place under broiler to brown. Slide out of pan and slice and serve.

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp

2007-05-25T15:48:00.001-07:00

I know, I know, everyone knows how obsessed I am with the beach. But please allow me one little memory and I will share one great recipe.

The Montage resort in Laguna Beach, Calif. has a price of admission I am not sure I'll ever be able to pay, but the mere mortal can valet park, or walk in and enjoy lunch on the patio, overlooking a cliff that frames crashing Pacific waves and a serene pool, all for a somewhat affordable price. There, you can eat a salad like this for a mere $23 (at press time), and drink white wine by the glass at a starting price of $12 a stem (from what I recall).

With this view, it's worth it.

While I can't be in Laguna Beach this weekend dining at the Montage, part of me always longs to dine al fresco, overlooking the waves; and so eating this Montage-inspired salad brings me back. For pennies on the dollar.

And Kristin M...this is a lower carb one for you! Enjoy!

Grilled Hearts of Romaine Salad with Creamy Garlic Dressing and Grilled Gulf Shrimp:
(serves 4)
2 heads romaine lettuce
1 lb raw gulf shrimp, heads removed, deveined and peeled (except for tail)
2 tbs olive oil (as needed)
1 lime
Salt and pepper
1/2 c light sour cream
Whole milk (as needed for consistency)
1-2 tsp Worcestershire sauce
1 clove garlic, mashed into a paste with salt
1 tbs chopped fresh parsley

Directions:
Preheat a grill or grill pan. Toss shrimp with olive oil, juice of one lime, salt and pepper.

Meanwhile, mix sour cream, milk, Worcestershire sauce, parsley, salt and pepper in a bowl for dressing. Adjust for seasoning and consistency. For lettuce, wash and drain romaine heads, then cut off bottom edge of core. Cut each head into quarters and rub with olive oil and dust with salt and pepper.

Grill lettuce quarters and shrimp. For lettuce, you are just looking for a quick char and slight wilt. For shrimp, just until pink and done through. Don't overcook or shrimp can get rubbery. Plate lettuce quarters, top with dressing and shrimp and serve.

About the Cook - An interview with Kirsten

2007-05-23T11:15:00.000-07:00

One of my favorite bloggers, Lis of La Mia Cucina, was recently interviewed by another blogger. The idea was to ask interesting questions to get to know the blogger better, but not be one of those silly questionnaires we have been passing around since high school.

After I read Lis' interview, which was awesome, she offered to interview other bloggers and I said YES!

So, in case any of my readers out there are curious about me, read on as Lis interviews me! Enjoy!

1- You are an incredible cook - but we don't see too much baking on your blog. Do you like to bake at all? If so, what's your favorite thing to bake?
Thanks Lis! But baking, yeah, I really don't do much baking. I do like to bake, but it is a strict sport in that you *must* have all the right ingredients, in just the right proportion and it can take longer to bake than cook. (I am impulsive and impatient) My favorite things to bake when I do bake are cupcakes, brownies, cookies, tarts or muffins.

Also, another reason I don't bake much (true confession) is I am vain and am try to enjoy eating and food as much as possible and still not get fat, so I prefer to save my calories for delicious food and wine and can take or leave dessert. Also, I live alone and my boyfriend eats very healthy, so who is going to eat all my baked goods? Around the holidays I get more into baking because I can give it away! :)

2- Describe the perfect date night.
Ok, this is fun. I think the perfect date night that is a realistic possibility (so no quick flights to Mexico or anything), would be to have a early dinner at sunset at Quiessence Restaurant at the Farm at South Mountain, dining on local, seasonal, and consciously-grown food paired with delicious wine in a beautiful outdoor setting. Then, martinis and live music and dancing, then ending the night sitting outside on a patio, overlooking the city and talking.

Or, I would love a steak-and-martini retro-fabulous dinner at Durant's in Downtown Phoenix, then the symphony for some classical music - my favorites are Mozart and Vivaldi, although I tend to like anything baroque.

3- What is one of your "hidden" talents that we don't know about? Hmmm, hidden talents. Sadly I am feeling hidden-talentless as I ponder this, but I guess I would say my hidden talent is my reading ability. I can literally read an entire book in just a few hours and with good comprehension. The SAT's (not counting the math part of course) were a breeze for me, and as a kid the reading challenges or book reports felt like a non-assignment.

I read at least a few newspapers and magazines a day for work, not to mention countless Web pages and blogs and of course my food blog addiction after work, and I almost always read books and magazines in bed before going to sleep...so I still read a lot!

4- If you were told that you could only have 5 foods and 1 beverage for the rest of your life - what would they be?
Wow, that is REALLY hard. I really really embrace the omnivorous aspect of being human.

If nutrition is not a concern and I MUST pick, it would be cheese, chocolate, really good bread (french baguette) with butter, authentic bean and cheese burritos (with tons of hot sauce) and narrowing down seafood to one thing...probably shrimp? The one beverage would definitely be wine.

5- What was your favorite vacation or fun thing to do with your family when you were a child?
We did a lot of fun family trips when I was growing up, my parents always made family vacation a priority for me and my 2 brothers. We lived very comfortably, but were not wealthy, so we opted for longer trips and better sights, but did a lot of road trips and camping and didn't do a lot of resorts and such.

I always loved the beach, the lake, the river or pretty much any body of water, and camping in the redwood forests of the Pacific Northwest was a highlight. We did the Pacific Northwest trip one year in a borrowed vintage VW bus, and that was really fun. I slept in the hammock bed over the front seats.

My favorite vacation as an adult hasn't changed too much, I love to spend hours at the beach, read lots of books, eat fabulous food and drink cocktails.

Do you want to be interviewed? Here are the directions:
1. Leave a comment saying, "Interview me."
2. I will respond by emailing you five questions. Beware, I may ask personal questions! Please make sure I have your email address.
3. You will update your blog with the answers to the questions.
4. You will include this explanation and offer to interview someone else in the same post.
5. When others comment asking to be interviewed, you will ask them five questions.

Tex-Mex Grilled T-Bone Steaks

2007-05-21T23:45:00.000-07:00

I am originally from Texas, and my boyfriend is passionate about steak, so when we wanted something new and fresh for steaks, we thought a Tex-Mex titled recipe from the grilling guru Steven Raichlen for Tex-Mex Grilled Porterhouse Steaks (only we didn't use porterhouses obviously) from the June 2007 issue of Food and Wine magazine would be perfect.

The "mop" sauce uses coffee, butter, beer and Worcestershire sauce, so Brian was a bit nervous, but the results were very very good. Not spicy or really any strong overwhelming flavor, just juicy and well-seasoned. A keeper!

We paired the steaks with a 2004 Syrah from a winery I order from - it was a delicious match.

Tex-Mex Grilled T-Bone Steaks:
(serves 4, adapted loosely from original recipe)
1 1/2 tbs salt
1 1/2 tbs chili powder
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp crumbled dried oregano
1/2 tsp cayenne pepper
1/2 tsp ground cumin
4 1-pound T-bone steaks
4 tablespoons unsalted butter
1/4 cup lager beer
1/4 cup strong brewed coffee
1/4 cup Worcestershire sauce

Directions:
(very basic compared with Raichlen's, we don't get that into the grilling)
Mix all dry ingredients together, rub over all sides of steaks.

In a small saucepan, melt butter and stir in the beer, coffee and Worcestershire sauce and simmer for 5 minutes. Grill steaks until grill marks appear (about halfway done), then begin brushing (mopping) the steaks with liquid 2-3 times on all sides until steaks are grilled to desired doneness. Let rest 5-10 minutes, then serve.

Recipe by Steven Raichlen
From 10 Easy Ways to Master the Grill
This recipe originally appeared in the June 2007 Food and Wine Magazine

Ground Beef Tacos

2007-05-18T18:13:00.000-07:00

I have been craving tacos all day, and even at one point was in the drive through line at Taco Bell when I came to my senses and turned around. But still, I couldn't get tacos out of my head.

So after a good rummaging through my pantry and fridge, I discovered I had everything I needed to make Gringo Tacos. These are called Gringo Tacos or Americanized Tacos, because I don't think I am alone in saying this is what I ate for dinner while growing up every 2 weeks or so when Taco Night came up in the rotation. These are probably what a lot of Americans think of when they think of tacos...and that's not a bad thing.

These tacos are all-American, easy to make and while they do not resemble carne asada street tacos, carnitas tacos, tacos del camaron (shrimp) or any other of my more authentic favorites from Mexican cuisine, these are comfort food in the best way, and depending on how spicy you make the meat and what you top them with, I can almost bet every child or adult will love these.

Gringo Ground Beef Tacos:
(makes 12 tacos)
1 lb ground beef, thawed if frozen
12 taco size corn tortillas (doesn't hurt to have extra)
Olive oil (as needed)
Salt (to taste)
Pepper (to taste)
Chili Powder (1 tsp to 2 tbs, depends on taste)
Cayenne Pepper (about a tsp, or to taste)
Ground Cumin (about 1 tbs)
Dash Cinnamon (literally just a dash)
Ground dried oregano (about a tsp)
Taco sauce (to taste, let everyone serve themselves, I like Tapatio)
Chopped fresh lettuce (about a cup)
Grated cheese (about a cup)

Directions:
Rub or spray tortillas with olive oil, hang upside down over 1 or 2 bars in your oven rack to form a taco shape. Bake at 350 until crisp and beginning to brown. Meanwhile, cook beef in a saute pan with spices and seasonings until browned and fully cooked. Grate cheese and have chopped lettuce ready. Fill taco shells with meat, top with cheese, then lettuce and taco sauce to taste. Serve immediately.

Rustic Walnut-Basil Pesto Pasta with Grape Tomatoes

2007-05-16T21:20:00.000-07:00

I have discovered a new (to me) pasta shape! Fusilli con buco, or what looks like long curly fat spaghetti.

I thought the pasta would just drink up a nice rustic walnut-basil pesto, and with a toss of sweet grape tomatoes, a sprinkle of fresh ground black pepper and Parmesan cheese it made a perfect 15-minute dinner.

Rustic Walnut Pesto Pasta with Grape Tomatoes:
(serves 2-4, depending on appetite)
8 oz dried fusilli con buco (or your favorite pasta shape)
2 c loosely packed basil leaves
2-3 large garlic cloves
1/3 c walnuts, toasted
1/4 c grated Parmesan cheese
Sprinkle salt for taste (if desired)
Olive oil (to desired consistency)
Large handful (about a cup) of sweet grape tomatoes

Directions:
Boil heavily salted water, add pasta. Boil until al dente (about 10 minutes, max).

Drain pasta, reserving 1/4 c pasta cooking water. Meanwhile, puree basil, garlic, walnuts, Parmesan and salt in a food processor, adding oil in a slow drizzle to create the pesto.

Once pasta is cooked and drained, add pesto and pasta water, toss to incorporate, then add whole grape tomatoes. Toss again to coat, plate and top with additional Parmesan if desired. Serve immediately.

Braised Lamb Shanks with Red Wine, Thyme and Rosemary

2007-05-15T20:16:00.000-07:00

Only two stores I shop at, AJ's and Sprouts, regularly carry lamb shanks, but every time I see them, I am curious and tempted to buy them...but not sure what I'll do with them or when I'll make them.

But this week was the week. I bought about 3 lbs (bone-in) and off they went home with me. I frankly have never cooked any sort of "shank" but know they call for a long slow braising and some sort of succulent sauce should form.

I recalled Clotilde's recipe on her blog Chocolate and Zucchini, for braised veal shank in a sweet white wine, and remembered a great short rib recipe I made, and came up with this hybrid. Use good red wine - it matters! I used an old vine Zinfandel with great results.

Serve over egg noodles, rice or potatoes, and make extra. This is really, really good.

Braised Lamb Shanks with Red Wine, Thyme & Rosemary:
(serves 2-4)
3 lb lamb shanks, bone in (about 6 pieces)
1 c good red wine
2 c beef broth
2 large onions, sliced
4 cloves garlic, roughly chopped
2-3 sprigs fresh thyme and rosemary
Salt and Pepper to taste
Olive oil for searing
Parsley for garnish and for starch side dish, if desired

Directions:
Salt and pepper shanks. Sear over high heat in olive oil until browned on all sides. Remove from pan.

Add onions and garlic to pan, saute until beginning to soften and brown slightly. Pour in wine to deglaze pan, bring back to a simmer and add beef broth. Bring back to a simmer and add back shanks. Nestle the shanks into the liquid, tuck the herb sprigs down among meat and broth.

Cover and cook at 250 for 3-4 hours or until the lamb is practically falling off the bone. If serving immediately, remove shanks to a plate.

Next, strain remaining liquid to remove solids, then boil remaining sauce over high heat until a thickened sauce is formed. Drizzle over lamb before serving.

If serving the next day (recommended), keep everything in the same pot and let cool and cover and chill. Once cold (the next day), skim layer of fat off the top of the pan. Reheat slowly over medium heat or in a 350 oven. Remove shanks once warmed through, strain sauce and reduce into a sauce not unlike a demi glace.

Classic Iceberg Wedge Salad with Blue Cheese and Bacon

2007-05-14T22:10:00.000-07:00

This is the ever-present steakhouse salad, refreshing and crisp with enough bacon and blue cheese to be delicious, and if that isn't enough, it is the perfect dinner when a hot oven just isn't an option. It's also good (confession here) when you had a large lunch with a friend and can't imagine an entire meal.

Or, of course, it could be a lovely starter or side to a meal.

I kept it classic and simple, but you could add chopped tomato, candied nuts or whatever you would like.

Classic Iceberg Wedge Salad with Blue Cheese and Bacon:
(serves 4 as a starter, 2 as a light meal)
1 head iceberg lettuce, cleaned and outer leaves trimmed
1/2 c (approx) chunky blue cheese dressing (go for something natural here from the dairy case)
Crumbled blue cheese
4 strips premium thick-cut bacon, cooked and crumbled
Sea salt and fresh ground black pepper to taste

Directions:
Cut iceberg into 4 wedges, drizzle dressing over top, top with blue cheese crumbles and bacon, salt and pepper to taste.

Sunomono (Cucumber Salad)

2007-05-12T18:10:00.000-07:00

Sunomono is the rice-vinegar based salad that is often a light first course in Japanese cuisine. It usually contains cucumbers, sometimes noodles and can include a variety of other ingredients.

If you haven't tried it, you must. It's fresh and healthy and the perfect light snack.

For best results with sunomono (and with most recipes), use an English/Hothouse/Seedless cucumber. That's the really long one that is wrapped in plastic in the grocery store. It's usually slightly more expensive, but it doesn't have the waxy large seeds, waxy inedible green skin and the watery flesh in the center like the normal cucumbers, rather, the entire cucumber is edible and quite delicious.

Sunomono (Cucumber Salad):
(serves 2)
1 seedless cucumber, peeled and sliced into half circles
2 tbs rice vinegar
1 tsp (approx) sugar
Sprinkle of sea salt
1/8 tsp (approx) soy sauce
Sesame seeds (if desired)

Directions:
Sprinkle cucumber slices with salt, toss to coat and drain in a strainer over the sink. Meanwhile, mix the vinegar, sugar and soy sauce. Return the cucumbers to a bowl and toss with dressing. Sprinkle with sesame seeds if desired.

Beef Tenderloin with Mushroom Brandy Cream Sauce & Roasted Truffled Fingerling Potatoes

2007-05-10T21:18:00.000-07:00

I cannot believe I haven't posted this recipe ever. I actually had to go back and search through my archives just to be sure. But no, this is it's first appearance.

This recipe is simple, very good and impressive. I have made it at least a half dozen times. It's also the first dinner I ever made for Brian. He thought I was some silly, blond PR girl who couldn't even make toast. He had no idea.

Since then I have made this many more times, so I'll point out a few key items.

1. Buy good steak. This one was grass-fed and non-confined beef and was tender, full of flavor and not full of fat. Before cooking it I let it come to room temperature, key to avoiding a raw center and burnt outsides.

2. Have a great bottle of red wine ready to drink! Pulling the dish together is fast, but the garlic roasting can take a while.

3. This is now my official potato preparation method for any meal and it takes a LOT to get me to stray from this recipe. It's that good.

One other note regarding the potatoes. I got a question from a loyal reader about what the heck is this Truffle Oil I keep obsessing about and putting in everything.

Well...truffles are in the most simple terms a fungus that grows in the topsoil near the base of certain trees. They can be black or white and are very pungent. The flavor could be overwhelming alone (not unlike garlic, or fish sauce or onions or certain cheeses) but when prepared with or atop certain foods, truffles can add such a depth and complexity to the flavor it can make food irresistible to smell and eat.

For the poor (me, as truffles are VERY expensive), truffle oil can be an inexpensive way to infuse foods with the essence of truffles with minimal cost. Look at Trader Joe's near the olive oil.

Beef Tenderloin with Mushroom Brandy Cream Sauce & Roasted Truffled Fingerling Potatoes:
(serves 2)
2 4-8 oz filet mignon (beef tenderloin) steaks (I used 4 oz steaks)
Sea salt and fresh cracked black pepper
Olive oil
White truffle oil
10-12 fingerling potatoes, halved lengthwise
1/2 c half and half
8 oz crimini mushrooms, sliced thin
1/3 c brandy
1 head garlic, whole
Fresh parsley, chopped

Directions:
Chop off top of garlic clove, place on piece of aluminum foil. Drizzle with olive oil and salt, wrap into a package and roast in a 450 degree oven for 45-60 minutes, or until garlic is soft enough to squeeze like butter.

Meanwhile, cut potatoes in half, drizzle with olive oil and truffle oil then add salt and pepper and parsley. Lay cut side down on a baking sheet (lined with foil) and cook for 30-40 minutes at 450, or until golden brown and crisp.

While this is happening, salt and pepper the steaks on every side thoroughly (more than it seems like you should). Let stand at room temperature. Once potatoes are nearly done, turn oven down to 350 and sear steaks over medium-high heat with some olive oil until brown and crisp on all sides. If you prefer a more well-done steak, turn down the heat and cook more slowly to achieve desired doneness. Once steak is seared, remove from pan. Don't overcook - it will ruin a tenderloin steak!

Add mushrooms to the same pan the steak was seared in and then squeeze roasted garlic into the pan. Saute and then add brandy, allowing to boil rapidly and flame. Reduce until almost all liquid is gone.

Add half and half, simmer to reduce.

To plate, top a mound of mushrooms with the steak, then pour remaining sauce and mushrooms over the steaks. Stack potatoes on the side of the plate to balance the dish. Garnish with parsley. Enjoy!

Snails...with Crimini Mushrooms & Roasted Red Peppers over Grilled Polenta

2007-05-09T20:45:00.000-07:00

First things first, I believe this may be one of my more breakthrough posts for two reasons.

1. This was a reader request. I got an email from a cousin of my boyfriend (he and his wife are very into cooking and food) and their only question was whether I had any recipes for snails or paella. Wow, stumped me there.

But, if there is anything I respond best to, it's a dare (or even a minor suggestion). Anyone who knows me from high school can surely attest to the lengths I would go on a dare for $7. (hint, it involved the teacher's cafeteria) So, I decided today I would summon my inner sense of youth and cook with snails.

2. The title of this blog is about my "adventures" in cooking and I am sure, somewhere out there, a reader has scoffed and said "Adventures? She makes pasta, salad and cocktails...seriously?" But, I will say that each new recipe, food item or preparation for me, the food-obsessed, truly is an adventure, so I stand by my title. That said, tonight was actually an adventure.

I have tried snails in restaurants and loved them; but to take them as a raw ingredient, stare at them on the counter while the sauce cooks and the polenta readies for grilling, wow, that really was an adventure. Thank goodness is was very delicious and was worth it!

So, the takeaway? I really believe I am an adventurous girl and an adventurous cook...and I create recipes by request - hope you like it Nik!

Snails with Crimini Mushrooms & Roasted Red Peppers over Grilled Polenta:
(serves 4 as an appetizer, 2 as an entree)
1 7 oz can cooked and prepared snails, drained and rinsed*
1 c chopped roasted red peppers**
8 oz whole crimini mushrooms
1 tbs butter
1 tbs olive oil
2-3 cloves garlic, minced
2-3 c dry white wine (as needed)
Salt and pepper
Chopped parsley for garnish
Polenta, salted and peppered, cut into rings or triangles***

Directions:
Heat butter and oil in a saute pan, add garlic and cook slowly being careful not to brown garlic. Add mushrooms, salt and pepper and simmer until mushrooms have released liquid and are reduced in size. Add roasted peppers and 1 c white wine and bring to a simmer for 30-45 minutes or until almost all liquid is absorbed.

Add prepared snails and remaining wine, simmer on low for 30-45 minutes or until mushrooms and snails are tender and smaller than when you started and the sauce has thickened.

Meanwhile, grill pieces of polenta until a crisp skin forms on both sides and they are warm throughout.

Lay polenta pieces on serving plates, pour pepper/mushroom/snail mixture over polenta and top with parsley for garnish. Serve immediately.

*Snails:
After a lot of Web research and not a lot of information readily available, I came to the conclusion that preparing snails fresh is possible only if you have access to them, if they are non-toxic, you are willing to endure very gross and tedious procedures and you have lots of time (weeks) to wait. For the rest of us, admit defeat and buy them prepared (either canned or in the seafood/meat section of a high-end or ethnic market). If you must try it yourself, here is one place I found with information on how it is done:
Garden Snails as Escargot (Sunset Magazine)

**Roasted Red Peppers:
To roast red peppers, blacken them over an open flame, on a grill or over a broiler. Once all sides are thoroughly blackened, put into a bowl and cover with plastic wrap and let "sweat." Once cool, peel off blackened skin. Or, if you are in a hurry, buy them in a jar/can or in the deli section of your grocery store.

***Fresh polenta (cornmeal):
It isn't hard to make, it just requires some patience and time. To create a shortcut, look for prepared polenta by Amy's or at Trader Joe's - it comes in a tube like cookie dough and can simply be cut into slices, seasoned and grilled for this recipe.

Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes

2007-05-08T21:18:00.000-07:00

This really could be called pantry diving. I am back from Mexico, well-rested, relaxed and not too sunburned, but just couldn't make it to the grocery store. I did, however, feel like a light supper and found a bag of still-fresh baby spinach in my fridge.

With some pantry staples, this is a hearty salad for a side dish or main dish. Add grilled chicken and it certainly could be a meal. Keep the artichoke/sun-dried tomato and dressing mixture separate from the spinach and you can have lunch the next day!

The dressing is Escoffier Restaurant house dressing, which I have written about before. Escoffier is the fine-dining room of the Culinary Institute of America (CIA) in Hyde Park. Local Arizona chef-instructor Anthony Redendo is a graduate of the CIA and taught me how to make this easy dressing in a french cooking class I took last fall.

Baby Spinach Salad with Artichoke Hearts, Shallots & Sun Dried Tomatoes with Escoffier Restaurant House Dressing:
(serves 2)
4 c baby spinach
1 can or jar whole baby artichoke hearts in water, drained and quartered
1/4 c slivered sun-dried tomatoes
Fresh ground black pepper to taste
Sea salt to taste (if needed)

Escoffier Restaurant House Dressing:
(modified for this recipe)
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs (heaping) balsamic vinegar
1 tbs finely chopped shallot (with some rings retained for garnish)
1 garlic clove, finely chopped
1/3 c (approx) olive oil

Directions:
Mix all salad dressing ingredients together except oil. Slowly drizzle in oil while whisking, until an emulsion forms. Toss with artichoke hearts and sun-dried tomatoes, spoon over spinach greens. Top with salt and pepper, rings of shallots and additional dressing if desired.

The Classic Margarita, Improved

2007-05-03T19:41:00.000-07:00

Tequila is everywhere. Every magazine, newspaper and Web site in Phoenix is primed and ready for Cinco de Mayo with images of frosty margaritas. During tourism season in the Phoenix area, I would wager we serve enough margaritas to turn the locals off for the rest of the year.

Even Gourmet magazine got into it with their article on premium 100% agave tequilas by James Rodewald in the April issue, emphasizing that a combination of a huge crop of agave plants in Mexico, combined with renewed interest in the highest quality spirit that goes down smooth - nothing like the grimace-causing tequila shots from college.

So, when just I am noticing tequila everywhere, I received an email from Partida tequila featuring information on their 100% agave tequila and 100% agave nectar margaritas.

I have had some premium tequilas, but I have never had agave syrup and Partida's margarita recipe sang praises of lower calories, better flavor, no additives or dyes or other unnatural fillers. Margaritas made with mixes are usually filled with corn syrup, chemical dyes and who knows what else, and even purist margaritas with orange liqueur can be very sweet, so I was sold - I had to try it.

My review? This really is a classic margarita, but better. Sweet but not too sweet, with just enough tang and flavor from the tequila. My best friend swears it just may be the best margarita she has ever had.

Even if you can't find Partida brand or you have another favorite, do source out 100% agave tequila and agave nectar (try Whole Foods)- because this margarita rocks.

I'm off to Mexico for the weekend - you can bet I'll be drinking a few of these. This is the view from the patio of where I'll be staying:

Classic Margarita - recipe courtesy of Partida:
(makes 1 cocktail)
1.5 oz 100% agave tequila
1 oz fresh squeezed lime juice
3/4 oz 100% agave nectar
3/4 oz water

Directions:
Shake over ice in a cocktail shaker, strain and pour over fresh ice. Add additional lime juice for more tartness if needed, or agave nectar for more sweetness if needed. No garnish needed, no salt needed.

Bucatini with Shrimp and Basil

2007-05-02T21:34:00.000-07:00

Bucatini are like fat spaghetti with a small hole running through them. Sort of like skinny pasta drinking straws.

This recipe is an easy weeknight pasta dish with ingredients from your local grocery store, but the results are so good you might wish you had invited over friends! I served it with a Pinot Grigio - the same one I used in the sauce.

Buon Appetito!

Bucatini with Shrimp and Basil:
(serves 4-6)
1 lb dried bucatini
1 lb jumbo raw shrimp, deveined & peeled with tails on
2 c fresh basil leaves
1 c dry white wine, such as pinot grigio
1/2 c sun dried tomatoes, chopped
2 shallots, chopped
4 cloves garlic, chopped
Olive oil as needed
Salt and pepper to taste
2-4 tbs soft goat cheese, or to taste

Directions:
Bring a large pot of water to boil, salt aggressively (like the sea). Once boiling, add pasta and cook 8 minutes or until al dente. Drain, reserving 1/2 c of the pasta cooking water.

Meanwhile, saute shallots and garlic in olive oil over medium heat until softened. Add tomatoes. Add wine and shrimp and simmer slowly. Pour pasta into pan and toss. Add pasta cooking water and toss, continually simmering until sauce has thickened and most liquid has evaporated or absorbed.

Add a drizzle of olive oil, salt and pepper to taste and basil leaves, roughly torn over pasta. Toss and allow basil to wilt slightly. Serve, with a few pieces of goat cheese scattered over pasta. The goat cheese will melt once the pasta is stirred and will coat the pasta slightly.

Caramelized Onion & Mushroom Pizza

2007-04-29T12:17:00.000-07:00

In honor of my grandmother's birthday (Happy Birthday Dottie!) my family gathered at my parent's house last night for an Italian dinner. No, we are not in any form Italian by heritage but we certainly can appreciate the food.

I've always thought Italian food is custom-designed for sharing, collaborating and gathering friends and family together to celebrate.

My mom made a classic meat lasagna and chicken breast braised in fresh tomato sauce over cappelini, my sister-in-law made a romaine salad which was topped with Parmesan and fresh sourdough croutons (recipe below) and I made a Caramelized Onion & Mushroom flatbread pizza.

Not surprising to anyone who knows me, I also supplied the wine, which was a cheap and cheerful (but quite drinkable) Cabernet from France called Fortant. Look for it at select Trader Joe's stores.

Here are a few recipes from the evening.

Simple Sourdough Croutons:
(makes about 2 cups)

3-4 slices sourdough bread, cut into chunks
Olive oil to coat
Sea salt and fresh ground black pepper
Chopped Rosemary

Directions:
Toss bread with olive oil and seasonings, bake at 450 until golden brown and crisp.

Caramelized Onion & Mushroom Flatbread Pizza:
(makes about 16 small pieces)
1 lb fresh pizza dough (I used Trader Joe's)
Olive oil as needed
Salt and pepper
Chopped rosemary
2 c shredded sharp Cheddar or mozzarella
8 oz. sliced crimini mushrooms

4 medium onions, cut into thin slices
2 tbs butter
Salt and black pepper

Directions:
Slice onions and saute in butter until softened. Season with salt and pepper. Turn heat WAY down and continue to cook onions, stirring frequently, until deep golden brown and sweet (caramelized). This can take up to 45-60 minutes total. Be patient and resist the temptation to turn up the heat. This can be done ahead of time.

Once onions are done (if not pre-made), begin assembling the pizza. Preheat oven to 500 and roll out the dough on a baking sheet that you have sprayed or smeared with olive oil (or use a silicon baking sheet). Drizzle with olive oil and sprinkle with salt and pepper and chopped rosemary. Bake for 5-7 minutes or until puffed up and beginning to turn golden around the edges and is no longer raw in the middle.

Remove from oven and top with caramelized onions, sliced mushrooms, cheese and season again with pepper, salt if needed and remaining amount of chopped rosemary. Return to oven and bake until cheese is melted, mushrooms are fully cooked and pizza is beginning to brown. Slice and serve.

Citrus Chill Cocktail

2007-04-27T17:17:00.000-07:00

I have never been good at cocktail naming (they all sound so cheesy), but in honor of quitting time on a Friday, this is one for all the happy hours taking place around the world...I'll call it the Citrus Chill.

It's made with mandarin vodka and fresh-squeezed sweet red grapefruit juice. Delicious - and strong!

Citrus Chill Cocktail:
(makes as many as neeeded)
2 parts chilled mandarin vodka
4 parts fresh-squeezed sweet red grapefruit juice
Ice
Slice of orange for garnish (optional)

Directions:
Shake over ice, strain and pour over fresh ice. Cheers!

Always thinking...even if it's just about food

2007-04-26T21:07:00.000-07:00

One of my favorite fellow food bloggers Lis, who writes La Mia Cucina who is a hilarious and talented cook and writer and is constantly making the most decadent and delicious desserts, pastas and more, honored me with
The Thinking Blogger Award.

I am flattered beyond belief that my recipes, cocktails and musings made her list!

So, I am doing the same. Here are five of my favorite blogs that make me think - and why!

1. The Technicolor Kitchen by Patricia Scarpin, a blogger who has been a passionate cook since the age of 11 and resides in São Paulo, Brazil. I read the English version of her blog, and her unique perspective on food, cooking and ingredients makes me think. Also, the translation of recipes from metric in some instances literally makes me think - and use math! :)

2. A very new blog here in Phoenix, Arizona called PHX Rail Food written by a fellow food lover and is about restaurants around the stops of the new Metro Rail system in Phoenix, slated to be running by 2008. I know it's unfathomable as the 6th largest city in the United States, but the only public transportation we have is an only so-so bus system, so a modern rail transit system is so exciting for our city, especially downtown Phoenix, and this blog makes me think about city life, supporting independent restaurants and supporting the right kind of growth in Phoenix. Looking forward to new restaurants listed and riding the rail once it launches!

3. Freya and Paul from Writing at the Kitchen Table for their intelligent and laugh-out-loud tales of cooking and married life in a country far from mine. They get me thinking about new ingredients, different lifestyles and what married life is like! Plus they often post fun comments on my blog, once again getting me thinking that this is a public diary and I do have readers! :)

4. My dear Peabody, author of Culinary Concoctions by Peabody, who has been a loyal reader of my blog for a while, and who is constantly making me think about the hows and whys of baking and food photography. Plus, she used to live in Phoenix, so she makes me think about changes to the Phoenix area in the food world since she was living here. Lastly, she makes me think how ANYONE can be that effortlessly talented with pastry/baking!! Just today she posted a recipe and some mouth-watering photos for Peanut Butter Filled Chocolate Cupcakes...I mean!

5. Another local blogger, Seth Chadwick of Feasting in Phoenix, a local guy who freely admits he's just an average guy who is not paid by anyone but just loves to try restaurants and shares his thoughts with the world. People love him for his honest, every-man reviews. He gets me thinking about restaurants I have forgotten, places I have never been and all of the many, many facets of good restaurants - and it isn't always just about the food!

If I named your blog, here is what you are supposed to do:

1. If, and only if, you get tagged, write a post with links to 5 blogs that make you think,
2. Link to this post so that people can easily find the exact origin of the meme,
3. Optional: Proudly display the 'Thinking Blogger Award' with a link to the post that you wrote.

Meeting Giada De Laurentiis & Pasta Carbonara

2007-04-24T20:47:00.000-07:00

Yes, I met her today, and yes, so did a few hundred other people, but she was quite literally 100% more charming in person than she ever is on TV, and 100% more lovely. No wonder the line wrapped blocks:

My pictures are semi-terrible, the security was intense, but it was a great day with my 2 best friends Melanie and Kelley and that alone was well worth 2 hours of long lines and hot sun. We took the afternoon off work, ate sushi and drank martinis, then proceeded to the event. I love you girls - what would I do without you??!!??
(I'm the one on the right, Melanie is to the left and Kelley is beside her)

My martini (one of them, at least):

For the record, Giada is BEAUTIFUL, her head is normal size, her oft-mentioned chest is 100% authentic and 100% really nice. She is charming, sweet and friendly. We all wish we could hang with her on a regular basis. Todd, her husband, is a lucky guy...and anyone lucky enough to eat her food is blessed.

She signed my new cookbook, Everyday Pasta, which I indoctrinated tonight by cooking a recipe. I, of course, made the recipe my own, but it was my first-ever carbonara and it was quite delicious, as has every recipe of Giada's ever been.

XOXO to Giada, for your health and sanity I am so glad your book tour is done and you are back in LA with your husband, friends and family, thanks for coming to Scottsdale.

This recipe resembles Giada's, but the basics and the inspiration for the cinnamon is all hers, so she gets the credit.

Cinnamon Pancetta Carbonara:
(serves 6)
1 lb spaghetti
4 egg yolks
1 cup whole milk
1 c grated Parmesan cheese
6 oz chopped pancetta
1 tsp cinnamon, mixed with dash ground nutmeg and cloves
Salt and pepper as needed
Chopped flat-leaf parsley

Directions:
Boil pasta in salted water until al dente. Drain. Meanwhile, saute pancetta and spices until crisp and golden.

Mix milk, cheese and eggs in a bowl.

Add mixture to pancetta. Stir and simmer, don't let boil or eggs will scramble. Pour mixture over warm pasta, add parsley, salt and pepper to taste, sprinkle extra cheese over top. Serve warm and creamy.

Teriyaki Beef & Vegetable Kebabs

2007-04-23T20:05:00.000-07:00

Bottled marinades and sauces have a place...especially when you have literally no time and starving people to feed. But for about 30 seconds more, I love avoiding unnecessary sugar, corn syrup and other fillers, so this teriyaki marinade was born.

I marinated the beef and put together the skewers and my boyfriend Brian did the grilling. Something about a relaxing evening grilling and watching baseball feels summery and relaxing and so this was a satisfying meal on many levels. And it was easy!

Teriyaki Beef & Vegetable Kebabs:
(serves 2, can be easily increased)
1 lb thick cut round steak, trimmed and cut into 2 x 2 inch cubes
1 large red onion, cut into sections
1 large yellow pepper, cut into chunks
1 large red pepper, cut into chunks

1/4 c hoisin sauce
1/4 c mirin
1/4 c sake
1 tbs soy sauce
1 tsp sesame oil
1 tsp black pepper

Olive oil as needed
Salt and pepper as needed
Skewers (soaked in water if wood)

Directions:
Mix 6 marinade ingredients together, pour over chunks of beef and let stand for 1-8 hours.

Meanwhile, cut veggies and toss with olive oil, salt and pepper.

Skewer meat and veggies, alternating. Don't cram onto skewers too tightly or they will not cook evenly.

Grill for 3-5 minutes per side (VERY dependent on grill heat) or until blackening and beef is done to desired doneness. I recommend medium rare for the best tenderness. Remove from grill and serve.

Cheese-Filled Figs in Salami

2007-04-22T20:44:00.000-07:00

Creating an inspired hors d'oeuvre when starving and in a strange grocery store that is not always the best can be hard to do, but this turned out surprisingly great.

Even more easy-going, these get better after sitting out for a while. If your grocery store is better stocked than where I went, consider mascarpone instead of cream cheese, and perhaps a drizzle of pesto or pureed basil. The store I went to was clean out of basil. :)

Cheese-Filled Figs in Salami:
(makes about 20 appetizers)
8 oz thin-sliced premium salami (get the best you can, it matters)
4 oz cream cheese or mascarpone, softened to room temperature
2 tbs balsamic vinegar, plus extra for drizzling
Olive oil
Salt and pepper to taste
Dried black mission figs
Toothpicks

Directions:
Mix cream cheese (or mascarpone) with balsamic and black pepper and salt to taste. Cut off tops of figs, scrape out insides, fill with cream cheese/mascarpone mix. I used a plastic sandwich bag with the tip cut off as a piping bag to fill the figs.

Wrap filled fig with a piece of salami and spear with a toothpick to hold in place. Drizzle with balsamic, olive oil and pesto (if using) and season with salt and pepper. Serve.

Seared Sea Scallops with Triple Citrus Pumello Reduction over Baby Spinach

2007-04-18T21:15:00.000-07:00

Arizona was historically known for the economic 5 C's - cotton, citrus, copper, cattle and climate (tourism). Those exact 5 are debatable today, but I can say citrus is still ever-present, so I created a recipe based on a few different types of citrus beyond the ubiquitous oranges or lemons growing in neighborhoods around Phoenix.

Also, and not any less important, this is a low-starch healthy dinner which is timely as bathing suit season rapidly approaches - in Arizona it's already here!

For the triple-citrus reduction I used a pink grapefruit, a tangelo and a pumello. A pumello is usually just around seasonally and looks like a large grapefruit, although it feels light for its weight. Inside, it has a thick spongy rind and firm, pink, sweet and juicy flesh. Delicious for eating alone or using in a sauce or for juice.

Seared Sea Scallops with Triple Citrus Pumello Reduction over Baby Spinach:
(serves 2)
1 lb extra large sea scallops
16 oz baby spinach leaves
1 large shallot, thinly sliced
1 large pumello
1 large pink grapefruit
1 large tangelo
1 tsp honey (optional, to taste)
Olive oil
1 tbs butter
Salt and pepper

Directions:
Juice 3 types of citrus, strain excess pulp and seeds. Simmer on high until reduced to desired syrup-like consistency. Taste, and if too sour, add a bit of honey to sweeten.

Meanwhile, heat skillet over medium-high heat and melt butter into olive oil. Once pan is hot, add scallops and don't move them. Salt and pepper side that is facing up and let sear until they no longer stick to the pan and are clearly browning and caramelized on the side facing down (about 3-4 minutes). Gently turn with tongs and sear other side, salting and pepper the other side. Cook the other side for about another 3-4 minutes for large, thick scallops. Don't overcook or they'll turn rubbery.

Once scallops have been turned, in another skillet, saute shallots in olive oil and then add spinach. Salt and pepper and cook just long enough over medium heat to barely wilt all spinach. Remove from heat and place in a mound on plate. Top with seared scallops, drizzle citrus reduction over scallops and serve.

Mini Steak Sandwiches

2007-04-14T20:44:00.000-07:00

Simple, delicious and everyone loves them. Mini steak sliders.

Tab - this is another one for you and the boys, I used round steak, sliced thin and it was perfect for the little sandwiches.

Mini Steak Sandwiches:
(makes 12 small sandwiches)
1.25-1.5 lb thin-sliced round steak
12 small rolls
Leaf lettuce (or preferred green)
Mayonnaise
Grated horseradish

Soy sauce
Worcestershire sauce
Salt
Black pepper
Cayenne pepper
Chili powder
Cinnamon
Brown sugar

Directions:
Heat grill or broiler. Mix last 8 ingredients in a small bowl (eyeball amounts to taste) and pour over steak in a shallow dish. Marinate for 20 minutes or so, turning often, while the grill/oven heats and all other ingredients are prepped.

Slice rolls in half, spread with mayo/horseradish mixture (to taste) and prep lettuce to a size appropriate for rolls.

Grill or broil steak, 2 minutes per side or so, CAREFUL not to overcook or it will become tough. Let stand at room temperature for 5 minutes and then slice thin, across the grain. Layer with lettuce on rolls and serve.

Spicy Grilled Steak with Creamy Garlic Mashed Potatoes

2007-04-10T21:37:00.000-07:00

Steak and potatoes. Always classic and delicious, but this time, it was even better because the beef came as a gift from a friend. SOOO delicious!

The Story of the Beef:
The steak is top round, and comes to me from friends Luke and Tabitha who earlier this year purchased a cow from a nearby ranch. Imagine, a full-size freezer, filled with neat white packages, some edged with dried blood, labeled neatly in blue pen, of every cut of beef imaginable. This is their freezer.

Tab is a great cook and has been quite impressively cooking her way through this gorgeous cow, but a few cuts stumped her and she asked for help, which is how I lucked out and got a piece of the action. Top round, eye-of-round and bottom round were the cuts stopping her up. Specifically, she wants to know how to cook it to make it not too tough, flavorful and easy (she teaches and is a new mom!)

So, here is what I found out after some research and here is a recipe just for you Tab (and Luke & Mason.) Thank you for sharing your cow!

The Verdict:
Round steaks come from the cow's hind area which are used most, so they are the toughest. Top round is the portion of the muscle used the least, so is slightly more tender than bottom round, but they all can be tender and delicious if cooked correctly, or not so much if cooked incorrectly.

Here is my recommendation; either marinate in a tenderizing marinade and grill quickly and serve medium rare and sliced thin. Or, if rare meat isn't your thing, braise (slow cook in the liquid plus a bit of water or beef broth) for the best results. For a roast, any normal pot roast method should work well.

Spicy Grilled Top Round Steak with Creamy Garlic Mashed Potatoes:
(serves 2 hearty eaters, 3-4 lighter eaters)

Steak:
1.5 to 2 lb top round steak, thawed if frozen
1/3 c red wine
1-2 tbs balsamic vinegar
1 tbs Worcestershire sauce
2 tbs brown sugar
Salt to taste
Fresh ground black pepper to taste
1 tsp cinnamon
1 tsp chili powder (or to taste)
1 tsp cayenne pepper (or to taste)

Directions:
Mix all ingredients together in a bowl (except steak). Pour over steak and marinate for 2-4 hours, up to 8 hours. The acids in the marinade will help tenderize the meat.

Remove from marinade, grill about 3 minutes per side. For this cut of meat, you want medium rare at the most done or it will be tough.

Meanwhile, boil remaining marinade rapidly until reduced and thickened for a sauce.

Remove steak from grill, let rest on a plastic cutting board (so you can wash it) for 5-10 minutes. Slice thin across the grain and serve with reduced marinade drizzled over top.

Mashed Potatoes:
6 medium red potatoes, washed and partially peeled and cut into chunks
3-4 cloves garlic, peeled and whole
1/4-1/2 c milk (as needed for texture)
1 tbs butter
1-2 tbs grated Parmesan
1/4 c sour cream (can use light)
Salt and pepper

Directions:
Place potatoes and garlic cloves in a stock pot and cover with water. Bring to a boil and simmer until fork-tender. Drain well (leave garlic in). Add butter, milk, sour cream, Parmesan and salt and pepper and mash potatoes and garlic with a fork (they will be chunky potatoes) until incorporated. Taste and add salt and pepper as needed. Serve with steak and sauce. Garnish with additional parsley if desired.

Roasted Leg of Lamb

2007-04-08T21:20:00.000-07:00

Happy Easter!

When I saw this semi-boneless leg of lamb at the grocery store, I had to take it home. A simple preparation and low-maintenance roasting resulted in a tender, flavorful lamb roast that was a success alongside the rest of the Easter dinner with my family including:

Antipasto platter
Vegetable crudite
Green salad
Rolls and butter
Twice-baked cheesy mashed potatoes
Sweet potato fries
Oven-roasted asparagus
Oven-roasted Brussels sprouts
Glazed spiral-cut ham
Leg of lamb...

And that doesn't include dessert! Thanks Chris and Randi and Bob and Cindy for hosting, and thanks to all of my family for a wonderful holiday.

Sorry for the lack of good "after" pictures, in the rush of transporting and devouring dinner, I forgot to take more photos. Here is one (if you can see it in the dark lighting!):

Roasted Leg of Lamb:
(serves 6-8 as a part of a meal)
4-5 lb semi boneless leg of lamb
1/4 c fresh rosemary leaves, stems removed
4-6 large cloves garlic
1/2 cup (approx) fresh parsley leaves
1 tbs or more sea salt, to taste
1 tsp or more black pepper, to taste
1/4 c Olive Oil or as needed to create paste

Directions:
Heat oven to 450. In a small food processor, combine all ingredients except lamb. You can chop with a knife if you don't have a food processor. You should have a chunky green paste.

Score fat on lamb and make several small incisions with a sharp knife into the lamb. Spread all herb paste onto both sides of lamb, being sure to slide into pockets of meat. Place lamb fat side up (so fat can "melt" into the meat and keep it moist) and place in oven. Roast for 20 minutes, or just until beginning to crisp and brown.

Reduce heat and cook at 250 for about 15-20 minutes per pound or until internal temperature reads 130 for rare and higher for more well done. Remove and tent with foil, the lamb will continue to cook for the next 10 minutes or so. Carve and serve.

Simple Sauteed Shrimp with Butter and Garlic

2007-04-06T17:08:00.000-07:00

This is a very simple sautéed shrimp dish - it's great alone, over fettuccine, with rice, with a salad or just with fresh bread to scoop up the sauce. And the smell of it cooking fills your kitchen with a yummy butter-garlic scent!

In case you wondered why my shrimp is SO heavy on the parsley (see photos), I was just SO proud of it and wanted to use a lot. It's from my parsley plant that my boyfriend bought me for Valentine's Day, and the plant is still alive and doing well! I am SO not good with plants that I am particularly excited about it. You may not need *quite* so much parsley normally. :)

Butter-Garlic Sautéed Shrimp:
(serves 1-2, can be easily increased)
1/2 lb large raw shrimp, peeled and de-veined
1 tbs olive oil
1 tbs butter
1 large garlic clove, minced
1/4 c dry white wine
Juice of 1/2 lemon
1 tsp fresh parsley, chopped finely
Salt and Pepper to taste

Directions:
Heat olive oil and butter over medium high heat. Add garlic and sauté until mixture is simmering and garlic is fragrant. Add wine and bring to a rapid simmer until reduced by at least half. Add shrimp and squeeze lemon juice over shrimp. Salt and pepper.

As shrimp become translucent and liquid evaporates, add parsley and remove from heat. Toss with pasta or serve as desired.

Perciatelli in Spinach-Prosciutto Cream Sauce

2007-04-05T14:49:00.000-07:00

I just learned this week that I will be able to meet Giada De Laurentiis at a book signing in Scottsdale, Arizona at Sur La Table in a few weeks. She is signing her new cook book, Everyday Pasta, and me and my two best girlfriends will get to meet her, try some recipes, participate in a Q&A and get our booked signed.

Sadly, Food Network has gone a bit too far into the non-cooking realm for me, and Giada's new travel show is just ok, but I just love her original Everyday Italian show, her authentic passion for food, how gosh-darn darling/sexy she is and that she is professionally trained so we can trust her recipes. Every recipe of hers I have ever made has been great. I can't wait to meet her.

So, in the pasta frame if mind, I tried a new pasta I found at the store this week. Perciatelli are long, fat tubes of pasta - like plump bucatini which to me is like overgrown spaghetti with a hole in the middle. Perciatelli are like macaroni that never got cut into pieces.

I served the pasta with a creamy spinach-prosciutto sauce that was at the same time smoky, earthy and luscious. Delicious with an oaky Chardonnay.

Perciatelli in Spinach-Prosciutto Cream Sauce:
(serves 4)
1/2 lb dried perciatelli, bucatini or other long strands of pasta
1/2 package frozen chopped spinach, thawed and drained
1/2 c heavy cream or half and half
1 large clove garlic, minced
1 shallot, minced
1 large handful prosciutto, cut into ribbons
Olive oil as needed
Salt and pepper
Crushed red pepper flakes (to taste)
1/4 c dry white wine
Grated Parmesan as needed

Directions:
Bring large pot of water to boil, salt aggressively. Boil perciatelli until al dente, about 8-9 minutes.

Meanwhile, heat olive oil in a saute pan over medium heat. Saute prosciutto until beginning to crisp, then add garlic and shallot. Saute until softened and fragrant. Add spinach and saute all ingredients together until dry. Add wine to deglaze pan, simmer until almost all moisture has evaporated. Add cream, salt and pepper and chili flake and bring back to a low simmer.

Once al dente, drain pasta except for 1/4 c pasta cooking water. Add pasta and water to saucepan with spinach-prosciutto-cream mixture and toss. Simmer while adjusting seasonings. Continue to simmer until mixture begins to thicken. Grate cheese over top and serve.

Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus

2007-04-03T13:08:00.000-07:00

Spring is here! At least here in Arizona. Fellow blogger and dessert diva Peabody from Culinary Concoctions by Peabody is still getting snow up in the Pacific Northwest.

But here in Arizona, one of my favorite markets had fresh Alaskan salmon, beautiful asparagus tips and sunchokes, so I wove them all together into a delicious spring meal.

Sunchokes (or Jerusalem artichokes) are not really artichokes at all, nor do they have anything to do with Jerusalem. They are a type of sunflower, in the same family as the garden sunflower. This according to Wikipedia. In my opinion they are a cross between turnips, rutabaga and parsnips because they are crunchier and sweeter than a potato, but still having similar properties.

Here is what they look like:

Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus:
(serves 2)
1 lb fresh salmon, cut into 2 filets
2 tbs mirin (sweet rice wine)
2 tbs sake
1 tbs soy sauce
1 tbs whole grain spicy mustard
1 tbs honey
1 tsp (or to taste) hot sauce like Siracha

1 lb sunchokes, peeled and chopped into 1/2 cubes
1 c milk
1 c water
Salt and white pepper
2 tbs cream or half and half (or as needed)
1 tbs butter
1 tbs chopped parsley, plus additional for garnish

1 lb asparagus, stems trimmed
2 tbs (approx) olive oil
1 tsp white truffle oil
Salt and pepper to taste

Directions:
Preheat oven to 350.

Place sunchoke pieces in a large saucepan and cover with water and milk. The milk helps the chokes not to discolor. The water/milk mixture should cover all the pieces. Bring to a simmer and cook until the chokes are soft enough to puree. Drain and mix in a blender, with a egg beater or with an immersion blender. Add cream, butter, parsley and salt and pepper to taste. You may need more or less cream depending on desired consistency. Keep warm.

Meanwhile mix all liquids for salmon marinade in a small bowl. Place salmon in a shallow baking pan and pour marinade over salmon. At the same time, toss asparagus in oils and salt and pepper and spread out on a baking sheet. Roast fish and asparagas for about 15 minutes (they should both be done at about the same time).

To serve, place a mound of sunchoke puree in the center of the plate. Top with salmon filet and drizzle a bit of the marinade over the top. Place asparagus around plate. Garnish with remaining parsley if desired.

Gin and Juice

2007-04-02T18:25:00.000-07:00

I don't think this is exactly what Snoop Dogg had in mind when he was singing about it in 1993, but it's certainly what I prefer. Very crisp and refreshing for the almost-summer heat here in Arizona.

Gin and Red Grapefruit Juice:
(makes as many as needed)
1 part premium gin like Tanqueray
2 parts fresh squeezed pink or red grapefruit juice (use sweet grapefruits)
Ice

Directions:
Add liquids, shake over ice, serve immediately. Enjoy!