Frijoles Refritos ("Refried" Beans)

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.

Patatas Bravas (Crisp Potatoes with Paprika Sauce)

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.

LG's Classic Caesar Salad

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!!

Tom Ka Gai (Coconut Chicken Thai Soup)

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.

Risotto-Style Bulgar with Wild Mushrooms and Goat Cheese

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.

Roasted Enoki Mushrooms Izakaya Style

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!

What to Do With Asparagus

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

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

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.

Orzo Pasta Salad

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.

Spicy Grilled Steak with Creamy Garlic Mashed Potatoes

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.

Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus

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.

Sauteed Asian Broccolini

This is a really fast side dish. It works with regular broccoli too, but I adore broccolini, also known as asparation, baby broccoli or tender stem. This would be great with any grilled or roasted meat, or with fish or tofu.

Asian Broccolini:
(serves 2)
8 oz broccolini, ends trimmed
1 tbs soy sauce
1 tbs fish sauce
1 tsp sesame oil
1 tsp sugar
1 tsp sesame seeds
1/2 tsp crushed red chili flakes (or to taste)
Olive oil (about 1 tsp)

Directions:
Heat olive oil in a saute pan over medium-high heat. Add broccolini to pan, toss to coat. Reduce heat to medium and pour over all other ingredients (that have already been mixed in a bowl) and saute until wilted and a sauce has formed. Serve immediately.

Caprese Salad

I am finally back from my Spring Break and boyfriend's 30th birthday-related travels to California (Orange County) and Las Vegas, bookending a busy and stressful week at work. I feel like all I have done is drink and eat (and I do mean DRINK and EAT), so a light, fresh dinner sounded so right.

Also, it is reminiscent of a very late-night dinner in Las Vegas this past weekend at Il Fornaio at New York New York with my boyfriend Brian and Greg, one of his best friends. The dinner was memorable because of the company and the wine, but not necessarily the food. I must say my caprese is much better.

This is a classic Insalata Caprese (according to Wikipedia, Salad in the Style of Capri), easy and fast and tasting of summer and suitable for an appetizer, salad or light dinner.

Classic Insalata Caprese Salad:
(serves 4, can be adjusted for any #)
8 oz fresh mozzarella, sliced into 1/4-1/2 inch slices
4 whole fresh Roma tomatoes, sliced into 1/4-1/2 inch slices
12-16 whole fresh basil leaves (or as needed)
4-6 additional fresh basil leaves for garnish
Premium extra virgin olive oil
1/2 c balsamic vinegar
Sea salt and fresh ground pepper to taste

Directions:
Reduce vinegar by half over high heat. Set aside to cool.

Cut extra basil leaves into thin ribbons (chiffonade) for garnish. Set aside.

Meanwhile, layer sliced tomatoes, slices mozzarella and basil leaves. Season all layers with salt and pepper to taste. Drizzle with olive oil and reduced balsamic. Top with basil chiffonade for garnish. Serve.

Macaroni Salad

Growing up, I detested macaroni salad. Always very creamy with odd bits of greenish-gray things in it, very mushy macaroni and just generally not much flavor going on.

That said, this past Saturday my boyfriend Brian and I were staying with his college friend Brock in his beautiful condo near Newport Beach, Calif. We decided to have an impromptu cook out and rummaging through Brock's pantry and fridge, I was able to scrape together macaroni salad that I can honestly say was delicious. Not too creamy, good flavor and a great side with grilled steaks or chicken. I had no idea macaroni salad could be so great!

Brock lives minutes from the beach and generously let us stay with him for spring break and Brian's 30th birthday! Thanks Brock, and happy birthday Brian!

Dilly Macaroni Salad:
(serves 6-8 as a side)
1 bag (16 oz) macaroni or other cut pasta
1 c (eyeball it) light mayonnaise
1/4 c sour cream
1/4 c yellow mustard
1-2 tsp dill seeds, ground finely (to taste)
1/2 c finely chopped dill (or your choice) pickles
Salt and Pepper to taste
2 eggs, hard boiled and roughly chopped
Parsley or fresh dill for garnish (if desired)

Directions:
Boil pasta in rapidly boiling very salty water. Drain while still al dente (about 9-10 minutes) and let cool. I actually run under cold water in this instance because the less gooey the pasta, the better it looks when done and the less gummy the entire dish.

Once cool, stir in all other ingredients except egg and parsley. Taste and adjust salt and pepper as needed. Garnish with egg and parsley. Serve immediately or let stand in refrigerator.

Sweet Potato Fries

A trip to the farmer's market this afternoon turned up this gigantic 4 pound sweet potato. (the lime is for proper perspective)

It is being cut up for sweet potato fries as I type!

The recipe:
Sweet & Spicy Sweet Potato Fries

Rustic Mediterranean Calamari Sauce over Spaghetti Squash

I have never made spaghetti squash, frankly, out of defiance. It is not spaghetti, it is not starchy and comforting and the freakishly healthy need to stop telling me that it is.

But I finally caved in and made it - understanding it for what it is - strings of slightly crunchy squash. Not spaghetti, but delicious and the perfect bed for a spicy, fresh Mediterranean sauce with calamari.

Rustic Mediterranean Calamari Sauce over Spaghetti Squash:
(serves 2 as an entree, 4 as a side)
1 large spaghetti squash
Olive oil
44 oz can whole peeled tomatoes and sauce
1 large yellow onion, chopped
4 garlic cloves, minced
Crushed red pepper flakes
1/4 c fresh minced basil leaves
1 tbs fresh rosemary, chopped
1 tbs fresh oregano, chopped
8 oz calamari rings, thawed if frozen
Salt and pepper to taste

Directions:
Microwave or bake spaghetti squash for a few minutes to soften skin, cut in half lengthwise, scoop out seeds. Bake at 350, cut side down, in a sheet pan or dish for 45 minutes, or until soft. Let cool slightly and then shred with a fork into strings.

Meanwhile, saute onion and garlic in olive oil until slightly softened. Add tomatoes and red pepper flakes, simmer. Add herbs, salt and pepper to taste and bring back to a simmer. Remove from heat, stir in calamari rings, stir gently just until cooked, about 1 minute.

Serve over strings of spaghetti squash. Garnish with parsley.

Turnip & Rutabaga Gratin

It started with Garlic and Sapphires, then I began to take more notice to the letter from the editor in Gourmet each month and now I just outright adore Ruth Reichl’s writing.

I do not, however, adore admiring someone whose name I cannot pronounce, so after some Googling, came across a 2004 interview with Reichl and Terry Gross of NPR’s Fresh Air and listened, determined to hear the correct pronunciation.

Rie-shell (2 syllables, emphasis on first syllable) is how Gross pronounced her name. I meant to just listen to the intro, but was sucked into the interview and I listened for the full 35 minutes, mesmerized by Reichl’s soothing, smoky voice and by just how much of her passion for food came through in the interview.

She talked about foods of the decades with Gross and something she said about the canned goods revolution struck me. She said despite the blow canned vegetables dealt the food industry for some time, recent decades show a backlash to this trend and have not only sprouted farmer’s markets in most every city in America, the average supermarket now carries a wide variety of seasonal vegetables.

Reflecting on my own home cooking adventures over the past few years, I have to agree. Fresh fennel bulbs, red currants, kohlrabi, every kind of fresh herb, bok choy, parsnips and today turnips and rutabagas are appearing in even the lowliest chain grocery store near me. Or maybe I am just now noticing them? Either way, my recipes are better for it.

Turnip and Rutabaga Gratin:
(serves 6-8 as a side dish)
2 lbs rutabaga, peeled and sliced thin
2 lbs turnips, peeled and sliced thin
Sea salt, to taste
Fresh ground black pepper, to taste
1/4 c heavy cream
1 c half and half (can use milk)

Directions:
Layer slices of rutabaga and turnip in a shallow baking dish or gratin dish.

Season with salt and pepper, pour over milk and cream (mixed together).

Cover and bake at 350 for 45 minutes. Uncover and bake another 45-60 minutes or until golden brown and crisp on top. Let stand a few minutes, serve.

Roasted Parsnip Soup

Parsnip soup varies from a creamy potato soup but is just as warm and creamy and perfect for the cold, wet weather we are having in Arizona.

Roasting the parsnips is important for flavor, although cut up parsnips could be simmered in broth until done and then pureed.

Parsnips are a great winter vegetable, and some of my favorite food blogs are cooking up parsnips in other ways right now. Here is a link Elise's blog Simply Recipes and her delicious parsnip puree.

Roasted Parsnip Soup:
(serves 6-8)
2 lbs of parsnips, ends trimmed, cut into small pieces
Olive oil
Salt and Pepper
1 large onion, chopped
2 garlic cloves, chopped
4 cups chicken broth
2 cups dry white wine
Fresh grated nutmeg
White pepper to taste
Salt to taste
2 cups milk, half and half or cream (your call)

Directions:
Toss parsnips with olive oil to coat and salt and pepper to taste. Roast at 350 for 30 minutes or until golden brown and slightly crisp.

Meanwhile, saute onion and garlic in a large stock pot with olive oil. Add wine and bring to a simmer. Add broth and bring to simmer. Add parsnips and simmer until softened.

Blend carefully in batches in a blender. Return to pot and bring back up to heat, stir in cream. Add nutmeg and salt and pepper to taste.

Fragrant Cous Cous Salad

Fragrant Cous Cous Salad:
(serves 4)
2 cups cous cous
2 cups water
1 shallot, chopped
2 cloves garlic, chopped
1 green onion, sliced thinly, white and green parts
½ c dried cranberries or white raisins
2 whole star anise
4 whole cloves
1 cinnamon stick
1 tsp ground cumin
Salt to taste
Olive oil

Directions:
Heat olive oil in a sauté pan, add shallot and garlic and cook until slightly softened, add star anise, cloves, cinnamon, cumin and salt and pepper. Add water and bring to a boil. Simmer for a few minutes to ensure water is infused with flavors.

Strain water into a medium saucepan. Bring back up to a boil, add cous cous and stir, remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork and add green onion and cranberry. Adjust salt to taste. Can be served warm or at room temperature.

Wild Mushroom Risotto

This risotto is very basic, made decadent by using imported wild mushrooms and real Parmegano Reggiano cheese. The Italian parsley adds a peppery zing, leave it out if you don't like the taste but I think it gives a nice clean bite to a creamy and rich risotto.

Wild Mushroom Risotto:
(serves 2)
1 c arborio rice
2-3 c chicken stock, warmed
1/2 c dried wild mushrooms, rinsed and soaking in 1 c hot water
2 tbs olive oil
1/3 c shallot, chopped finely
2 tbs Italian flat-leaf parsley, chopped finely
1/4 c white wine
Salt and Pepper to taste
1/4-1/2 c grated Parmegano Reggiano cheese

Directions:
Heat saute pan over high heat, add olive oil. Saute shallots until softened, add rice and saute until rice begins to be translucent around edges. Add wine, simmer, stirring until all liquid is absorbed. Add 1/2 c stock at a time, stirring constantly and not adding any more liquid until all has absorbed. Once rice is creamy and almost all liquid is absorbed, stir in mushroom soaking liquid and simmer until almost absorbed. Add mushrooms, cheese, parsley and salt and pepper to taste. Serve immediately with more grated cheese on top, if desired.