The Dinner Diaries

Christmas Cookie Baking Begins

2011-12-05T09:02:00.001-08:00

It's the most wonderful time of the year! Christmas cookie baking commenced yesterday with:

Traditional peanut butter cookies. Crispy, buttery, salty-sweet, and utterly addictive. These are my secret recipe. Sorry, but not even my family members know about it...

Oatmeal raisin cookies, an acceptable breakfast this time of year. I prefer them with pecans added, but these are nut free.

I made these flourless peanut butter cookeis on a whim last night, based off of this recipe here. It takes about three minutes before you have them in the oven. I used natural peanut butter instead of the regular variety and cooked them on silpats at 325. If I were to make them again, I might experiment with using a mixture half white sugar and half brown sugar.

What is a "Snack," Exactly?

2011-11-22T09:18:00.001-08:00

I'm on a bus, stuck in traffic. And, boy, am I wishing I'd packed a snack. You know, like some almonds, a banana, some apples with peanut butter?

At least, that's what I always thought a snack was. But, this week, I've come across a couple of articles that have me wondering if maybe I'm wrong. Maybe I don't know exactly what a snack is anymore.

First, there was this Zagat piece, listing among other things, Baltimore's sinfully-rich, cloyingly sweet Berger cookie as one of the 12 Best Regional Snack Foods. I don't know about you, but I think I'd call that a dessert. Then, there's this piece from USA Today, which explains the eating habits of Americans, and reveals that only about 10% of people eat three square meals a day. The rest of the population? Apparently, they're chronic snackers.

But, the article goes on to explain that these snacks constitute nearly anything: chicken nuggets, a cupcake, a bowl of cereal, a big bowl of rice. Are these really snacks?

The dictionary definition of "snack" is as follows: a small amount of food eaten between meals. So, I guess technically, any of the above could be described as such. But, aren't some of them actually meals in and of themselves? A bowl of cereal is breakfast, and could theoretically be lunch or a really depressing dinner. Rice is a side dish. And, again, a cupcake is a dessert.

So, I can't help but wonder: am I just a big food prude? Can a snack really be anything? Could it be a porterhouse steak? An order of chocolate mousse? Maybe for some. But, whatever it is, it's definitely not a Berger cookie. Because any food that requires several hours of recovery time after just a few bites is what I'd call a serious time investment. And that's the antithesis of "on the go."

Meringues with Creme Chantilly, Fresh Berries, and Raspberry Sauce

2011-11-15T18:58:00.001-08:00

Tonight was my mom's birthday. And while I forgot to take a birthday photo with her, I did manage to snap a few shots of this fantastic dessert before we devoured it.

It's my take on Ina Garten's Meringues with Chantilly creme. My version is less sweet, and in my opinion, even better than the original. Here's how you make it.

For the meringues:
6 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup sugar
1/2 teaspoon vanilla

Directions

Preheat the oven to 200. Line 2 baking sheets with a silpat.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 1/2 cup of the sugar and continue beating on high speed until the egg whites form very stiff, shiny peaks. Fold in the remaining 1/4 cup sugar and the vanilla. Do this quickly and confidently, as Nigella Lawson says. Don't fear the egg white!

Make little shells using a proper pastry bag, or the makeshift kind. no one will care what they look like because you cover them in whipped cream and berries. Relax.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for at least 4 more hours. It's best to make these first thing in the morning.

For the sauce:

1 bag frozen raspberries

squeeze of fresh lemon

1/4 cup water

2 tbsp sugar

Directions:

Bring all ingredients to a boil in a sauce pan. Lower heat and simmer 5 minutes. Pass through a food mill. Return to pan and boil 2 minutes. Chill in the refrigerator.

When ready to serve:

Make a big pool of raspberry sauce on center of plate. Place meringue in the center. Fill generously with cream. Top with fresh fruit. Serve immediately.

Are cookbooks obsolete?

2011-11-09T09:17:00.000-08:00

As some of you might know, I make my living as a writer in the Advertising, Marketing, and Communications industry and part of my job, as I describe it, is to "know everything" when it comes to trends, culture, consumers, and marketing. Right now, everyone in my line of work is obsessing over digital, so it's no surprise that when I came across headline, I instinctively honed in on it: "Are Apps Making Cookbooks Obsolete?"

My reflexive answer was a resounding NO. How could an app replace a cookbook? In my mind, they're not even remotely interchangeable. And this is from someone who uses cooking apps and gets annoyed when a cooking site I like isn't optimized for mobile. I'm not a tech Luddite. In fact, I really, really like technology. But, there's something unique to cookbooks that makes them different from all other media, and because of that, therefore immune to a total digital takeover. Or at least, I hope so.

I collect cookbooks--I have a whole bookcase full of them. They're some of my most prized possessions, and not just for the recipes. For me, cookbooks aren't just instructional manuals with beautiful photos and illustrations. They're repositories of memory.

Each one, stained with olive oil or housing year-old flour in the crevices, contains not just lists of ingredients, but a story that is my own. Not written by a cookbook author, but by me in my very own kitchen. They hold my memories, the happy times, times when I was discovering how to cook and learning about myself. There are the Molly Katzen cookbooks stolen from my dad, used during the four-year stretch of time when I was a teenage vegetarian. (I had very patient parents.) There's Nigella Lawson's How to Be a Domestic Goddess, which won me lots of friends in college. There's Julia Child's Mastering the Art of French Cooking, to me forever an "I'm sorry" gift, given to me after one of the worst fights I've ever had. And there are all of the Barefoot Contessa cookbooks, from which there have been countless birthday dinners, scene-stealing desserts, and wistful reveries. In the magical realist novel Como Agua Para Chocolate, the main character imparts her emotions into the food she cooks. I think some of mine are housed in the pages of my favorite cookbooks.

When I was five years old, my next door neighbor, Mrs. Stone gave me my first cookbook. It was from the publisher Klutz, and it was called Kid's Cooking: A Very Slightly Messy Manual. It had a recipe called the "Happle Bagel Sandwich"--basically a half a bagel, topped with a slice of apple, and a piece of cheese that you broiled in the oven--and I used to make it for my mom. Her reaction to it, which looking back on it as an adult was I'm sure overly-enthusiastic for my benefit, filled me with joy and gave me my first taste of what would be a life-long passion for cooking. I still have this book. It's old, stained, and well-worn from years of making "Disgustingly Rich Brownies." And when I look at it, I can still feel myself, seven years old, standing in my mom's kitchen happily looking on as she ate my cooking.

And that feeling... well, there's no app for that.

Instant (Emergency) Pumpkin "Mousse"

2011-11-02T07:37:00.000-07:00

There comes a time in every woman's life when she needs dessert and she needs it right now. For me, that time was last night, when I couldn't get the thought of pumpkin mousse out of my head. I scoured the web for recipes, all of which seemed more time consuming (i.e. not instant) than I could deal with. So, what did I do? I improvised. And the results? Well, at least in my hungry and tired state: delicious.

I had:

A jar of pumpkin butter.
Leftover heavy whipping cream.
Pecans.

Here's what I did to make my instant pumpkin mousse, which, who am I kidding, is sort of just pumpkiny whipped cream...

Beat 1/4 cup heavy whipping cream to soft peaks.Add in two tbsp pumpkin butter and beat until incorporated.Transfer to a serving dish, and sprinkle with crushed pecans.Devour.

Cinnamon Rolls from Scratch

2011-07-06T18:49:00.000-07:00

Let me begin this post with a word of warning: if you have no intention of getting married anytime soon, do not make these. Because no matter who you make them for--even if it's just yourself--you will end up on the receiving end of a proposal. "Why can't I be married to me??" I distinctly remember thinking as I pulled these out of the oven. Why can't I indeed.

So, upon making these little guys, I learned two things:
1. Cinnamon rolls are not nearly has hard or laborious an endeavor as the folks at Pillsbury might have you believe.
2. I need a wife. (Will need to work on the whole being attracted to women thing, though.)

Okay, enough of my neuroses. On to the baking! Here's how you make 'em.

Ingredients:
1 packet yeast, dissolved in 1/4 cup warm water
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/2 cup milk
2 eggs, beaten
6 tbsp very soft butter

1 stick melted butter
1/2 cup sugar
2 tbsp (approximately) cinnamon (I used the saigon variety)

special equipment:
a 9 inch round cake pan
rolling pin
pastry brush

Dissolve yeast in 1/4 cup warm water until foamy, about 5 minutes. Add to flour and stir to combine. Using a dough hook on your mixer, add in the sugar, salt, milk, and eggs and mix over medium-low until the dough is no longer super sticky and pulls away from the sides of the bowl, to gather mostly around the hook. This will probably take about 7 minutes or so. If it looks too tacky, add a bit of flour until it's the consistency you want. Remove the dough from the mixing bowl and transfer it to a large, buttered bowl. Cover in plastic wrap and let it rise for 90 minutes in a warm place.

Okay, now's the good part!!! Punch down the dough and place on a floured work surface and slap it into a ball, sprinkling it with a tiny bit of flour as you go. Then, begin kneading in the softened butter, until it is thoroughly combined. (If you find this difficult, you can use the mixer, but I highly recommend the whole slathering your hands in slathered butter thing. It is oddly pleasurable.)

Now, put it back into the buttered bowl, cover with plastic wrap and let it rest overnight.

Go to bed and dream sweet cinnamon coated dreams.

Wake up!

Remove dough from the fridge and roll out into a 9x16 rectangle.

Brush GENEROUSLY with melted butter, sprinkle with 1/2 cup sugar and about 2 tbsp cinnamon.

starting with one long side, roll as you would a jelly roll toward the opposite side. Cut off the funky ends and then slice into 8 even pieces. Place in a buttered 9 inch cake pan and cover with well buttered plastic wrap. Let rise for one hour.

Preheat oven to 350.

Brush tops of cinnamon rolls with butter, sprinkle with sugar and cinnamon and bake atop a jelly roll pan for about 30 minutes.

Remove from oven and top with glaze made from 1 cup confectioners sugar, 3 tbsp milk, and 1 tsp vanilla extract.

Spring Vegetable Quinoa Salad with White Bean Crostini

2011-04-18T16:15:00.000-07:00

You know those nights where you look in your fridge and you see that unused produce staring you in the face, just daring you to let it go bad? Well, in an attempt to keep my trusty G&E from becoming a veritable petri dish, I decided it was clean out the fridge night. It was time to improvise. On hand I had: one mini eggplant, seven or eight stalks of asparagus, a half of a red bell pepper, four (yes, precisely four) pitted kalamata olives, a half a pint or so of cherry tomatoes, and some vinaigrette I'd made the night before. I also had lettuce that was a pile of mush. Gross. My first idea, a grilled veggie salad was out. What could I make?

How about a quinoa salad? I thought. And it turned out to be a good idea. Healthy, delicious, filling, and a great warm weather supper.

Here's how I made it.

Spring Vegetable Quinoa Salad

Ingredients:

Dressing:

In a small bowl, whisk together:

Juice of 1/2 lemon

2 tbsp olive oil

2 tbsp champagne vinegar

1 tbsp parsley, chopped

1 tbsp capers, drained

salt and pepper to taste

Set aside.

Salad

1 baby eggplant, cut into 1 inch dice

1/2 red bell pepper, diced

4 pitted kalamata olives, sliced lengthwise into quarters

7-8 asparagus stalks, cut diagonally into 1 inch pieces

1/2 pint cherry tomatoes, quartered

1/2 cup white quinoa, rinsed thoroughly

Preheat oven to 425. Place eggplant on a baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper to taste. Roast in oven for 20 minutes. Remove from oven and place on a cutting board to cool.

While eggplant is roasting, bring 1/2 cup quinoa, a pinch of salt, and 1 cup water to a boil. Reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed. When cooked, remove from heat, fluff with a fork and transfer to a large bowl. Allow to cool for at least 5 minutes.

Gently toss remaining ingredients, along with a pinch of salt and few grinds of pepper, with quinoa. Drizzle over about two tablespoons of dressing (more if desired) and gently toss again until everything is combined. Serve with white bean crostini (recipe follows).

White Bean Crostini

1/4 cup canned cannellini beans, rinsed and drained

1 slice tuscan garlic boule, halved

1 small garlic clove, end sliced off

salt, pepper, olive oil to taste

Toast bread slices until desired level of brownness, transfer to a work surface and rub with garlic.

In a small bowl, mash white beans with a fork until relatively smooth. Spread on top of toast slices. Sprinkle with salt and pepper and finish with a drizzle of olive oil.

Scrambled Tofu--It's not gross!

2011-03-07T18:02:00.000-08:00

Does the mere notion of eating tofu for breakfast have you thinking "barfaroni?" (Probably not, as I think I invented this expression.) Well, my friends, it's time to adjust your thinking a tad, because what you are seeing in the picture below isn't an egg and veggie scramble. It's tofu. And it's delicious.

It's also a cinch to make and unlike scrambled eggs, you don't have to fret about them going dry on you if you linger few extra seconds over your coffee. So, have I convinced you yet? Just give into the tofu. You'll thank me later.

Here's how you make it:

Crumble a half a block of tofu into a bowl and mix with a few big spoons full of your favorite salsa. (I like Green Mountain Gringo.) Set aside.

In a skillet, heat olive oil over medium high and add about 1/4 cup each of diced onion and red bell pepper (chop them while making dinner the night before and stash in the fridge for breakfast the next AM). Saute for about five minutes or until the onions are translucent. Add a a fat pinch of cumin and chili powder, along with one minced garlic clove, and saute 30 seconds. Transfer reserved tofu/salsa mixture to pan and saute for about 5 minutes or until hot. Season with salt and pepper and serve with toast.

I'm going to let you in on a little secret...

2011-03-02T19:05:00.001-08:00

Okay, so this is a short post and I don't have a picture, but I feel as though you need to know this and you need to know it right now. Polenta and chili are an amazing combination.

At first it sounds weird, I know, but think about it. What do you eat with chili? Cornbread. Well, this is even better. Cook up some polenta, plop it in a bowl. Top with chili (may I suggest this recipe?). Devour. Comfort food and then some.

That is all.

Oh, and thanks for dinner, Mom. (This is her idea.)

Curry Roasted Eggplant

2010-12-19T15:45:00.000-08:00

Oh eggplant, how do I love thee? If I had it my way, I would probably eat eggplant once a week, but it's on my list of foods my hubby hates (along with celery, cilantro, brown rice, whole wheat pasta, and oysters), so I only get to have it when he's out of town.

So, with him on the other side of the planet and me with a gigantic eggplant in my possession, I set to work in the kitchen. Normally, I fry it up with seasoned breadcrumbs but tonight I had a bout of post-Christmas shopping laziness...and burst of inspiration. (The light bulb went on? Off? I've seen this different ways...) I thought, "Hmm... perhaps I'll roast it. With curry!"

The result? After 25 minutes in a hot oven, the eggplant was golden, meltingly tender (you could even spread it on crusty bread, which I recommend), and void of even the slightest tinge of bitterness.

Here's how you make it:

1 eggplant, cut into one inch cubes, skin on
3 good glugs of olive oil
salt and pepper to taste
About 1/2 tbsp good curry powder

Preheat oven to 425

In a large roasting pan, mix together eggplant and olive oil, season with salt, pepper, and curry and toss to combine thoroughly.

Roast for 25 minutes, stirring halfway through.

Serve.

Really, that's it.

Kimchi Pasta with Sauteed Shrimp

2010-12-14T14:53:00.000-08:00

What do you do when you have a huge, opened jar of kimchi in the fridge and a husband (who would normally devour it) away on business? You improvise!

As I scrounged around for dinner ideas last night, I looked at the 3/4 full jar, threatening to go bad when I thought to myself: "Could I make kimchi pasta?"

Well, yes, it turns out I could. And it was delicious!

Here's how you make it:

Cook 1/4 box angel hair pasta according to package directions.

Meanwhile:

Heat 2 tbsp olive oil in a large skillet over medium high heat.

Add 1 large clove minced garlic and sautee until fragrant (about 15 seconds).

Add in 1 tbsp gochujang and as much kimchi as you like and stir together

Clear to one side and add 4-5 large peeled shrimp to the pan.

Cook until bright pink and stir together with other ingredients.

When pasta is al dente, remove from water with tongs and allow water to drain for just a moment. Add to the skillet and combine. If pasta looks dry, add a little pasta water.

Remove from heat, drizzle with olive oil, and toss. Serve immediately.

Tak Kalbi and Jigae (Or, Korean Food... It's Not that Hard!)

2010-12-08T06:41:00.002-08:00

Have you ever had the feeling like you're being watched?

Oftentimes, that's exactly how I feel upon walking into a Korean grocery store. But, it's not just a suspicion. It's something I know for certain.

Yesterday, I made my way to a tiny Korean market nearby--one I hadn't visited in years--to pick up a few ingredients for dinner that night. Gochujang, or Korean red pepper paste, gochu-garu, or Korean chili powder, and kimchi. The store doesn't have a ton of merchandise, so the ingredients were easy to find and since I'd been there many times before, I knew exactly where to look. But, despite my (or, what I assume was, anyway) confident gait, the owner followed me around the store and peered at me inquisitively as I compared different jars of chili paste.

When I approached the counter with a big jar of kimchi in hand he looked at me in astonishment. "You like kimchi?" he asked.

It's the kind of thing I encounter regularly as the wife of someone from Asia: the insistence that I won't like something and the resulting look of disbelief mixed with pleasant surprise when waiters, shop owners, and friends find out I've had it before, I know it's stinky, and yes, I like it a lot.

And this, of course, is rooted in the (somewhat accurate) perception that Americans just don't like anything more complicated than spicy tuna rolls, beef with broccoli, and pad thai. That may be true of some, but I think if given the opportunity, many people would be interested in partaking in a little jellyfish salad action, eating a durian fruit, or maybe even gnawing on a chicken foot.

But, just as that misconception prevails, Westerners have their own misguided thoughts about Asian cuisines that prevents them from trying to cook them in their own kitchens: primarily that they're incredibly difficult to prepare. And that just isn't true.

Julia Child once remarked that Chinese food is the only other world cuisine as complex as French. And as someone who has cooked a lot of it, I can tell you that, yes, it can be laborious to prepare. But, what of Japanese, Korean, Thai, Vietnamese, and the rest? There are difficult dishes in every repertoire, but there are many easy ones, too.

In my opinion, Korean cooking is to Chinese food as Italian is to French. That is to say that it's a little more foregiving, there's more wiggle room, and not so precise. And these are two recipes that can help you get started.

Jigae (Spicy Korean Tofu Soup)

Ingredients

3 1/2 cups water
3 tablespoons white miso
1 tablespoon garlic, minced
1/2 tablespoon instant dashi
1/2 tablespoon gochujang (Korean hot pepper paste)
1 zucchini,quartered and sliced
1 jalapeno pepper, sliced
1 onion, chopped
1 (12 ounce) package soft or firm tofu, sliced (Do not use silken. It will fall apart)
Directions

In a enameled cast iron dutch oven or clay pot, stir together first five ingredients over medium heat and bring to a boil. Boil 2 minutes and add zucchini, jalapenos, and onions. Boil 5 to 7 minutes more, gently add tofu and boil for 2 minutes more.

Tak Kalbi (or dakalbi)

Chicken and Marinade

3-4 chicken boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp mirin
1/4 tsp ground ginger
pepper to taste

Sauce

3 tbsp gochujang
1 tbsp minced garlic
1 tbsp Korean chili powder
1 tbsp low-sodium soy sauce
1 tbsp sugar

Veggies

1 red bell pepper, sliced
1/4 large head of cabbage, sliced into thin strips
1 onion, sliced
3 scallions, cut into 1 inch pieces
Sesame oil to taste

Combine chicken, mirin, ginger, and pepper in a small bowl and set aside.

Combine all ingredients for sauce and set aside.

Heat 3 tbsp oil in a cast iron skillet over HIGH heat and add in the veggies. Wait one minute before stirring.

Toss veggies and push to one side of the pan. Add chicken to cleared side and let them cook for approximately 1 minute before stirring in with the vegetables. Pour in sauce along with 1/2 cup water and bring to a boil. Cook, stirring occasionally until chicken is cooked through. Remove from heat and drizzle with sesame oil. Serve with steamed short grain rice and kimchi.

A Delicious Cup of Coffee

2010-12-02T07:47:00.000-08:00

Once, I remember hearing about a research study which concluded that when consumed in exceedingly large amounts, nutmeg can have the same physical effects as marijuana. While I've never experienced a nutmeg high, I can certainly attest to the addictive properties of cinnamon.

Perhaps, it's a gateway spice.

I love cinnamon. In fact, if I were faced with the gut-wrenching would-you-rather of giving up cinnamon or giving up chocolate, I might just have to start experimenting with carob.

As you might have noticed from some of my recipes, my love of cinnamon isn't restricted to sweets. I like it in chilli, in spice rubs, in candles, even in toothpaste. Perhaps my love of cinnamon is so strong because it runs in the family. Like me, my dad is borderline obsessed.

But, there's another distinct family trait that everyone on my dad's side of the family seems to share--and it's not our love of trivia, our extreme conversationalism, or our inability to have merely a passing interest in things. It's our love of coffee. We're always either brewing a pot, drinking a pot, or just finishing up a pot. In our own way, we're a bunch of pot heads.

Earlier this week, as I was measuring out my Starbucks Italian Roast, I had a spark of inspiration. Perhaps it was the post-Thanksgiving pie jones at work. Amid the morning haze, I thought, "PUMPKIN PIE!" and shuffled over to the spice cabinet. I pulled out my little jar of pumpkin pie spice and my big container of cinnamon and created my new caffeinated obsession (so long, Four Loko!)

Here's how you make it:

Combine 6 scoops (approx 12 tbsp) ground coffee with 1 tsp cinnamon and 2 tsp pumpkin pie spice in a coffee filter. I use a gold cone.

Brew with 6-7 cups of water, as measured on your coffee pot.

Serve with half and half or however you like it.

Grilled Salmon with Spinach, Fingerlings, and Chorizo

2010-07-09T13:42:00.001-07:00

I think it's pretty clear that the picture above is not, in fact, of the recipe I was planning to write about. But, I accidentally uploaded it and it's cute, so it's staying.

Anyway, my dog, Pepper would probably tell you that the Grilled Salmon with Spinach, Fingerlings, and Chorizo, from Cooking Light smelled insanely good. So good, you would probably pout by the kitchen door, too, if you weren't allowed to have a bite. But, fortunately for my husband, he didn't have to. I fed him.

Despite my poor photography skills, looks pretty darn good, eh? Well, the good news is it takes surprisingly less effort than you would think--and it only takes 30 minutes to make, most of which is downtime. Some--my mom, namely--might say that it tastes sort of wintery, but I would have to disagree, since to me "grilled" anything tastes like summer.

Enjoy!

Pasta Frittata with Broccoli Rabe and Sun Dried Tomatoes

2010-04-19T08:16:00.000-07:00

Every once in a while, I come across a recipe that sounds so strange that instantly I know it will be one of two things: completely disgusting, or absolutely delicious. This was one of those recipes. I had been looking at it for several years, but always been a little afraid to try it. But, finally, I decided to bite the bullet and make it. And, boy am I glad I did.

The combination of chewy pasta with airy eggs is unusual, but satisfying, especially when paired with the bitter notes of broccoli rabe and the sweet taste of sun dried tomatoes. For the most part, I made this recipe as written, with one addition: garlic. I would highly recommend you add a minced clove or two and sauté it with the vegetables prior to swirling in the egg.

Although I made this for dinner but it would be equally good as a brunch or lunch dish, accompanied by salad. I served mine with a side of crunchy romaine dressed with homemade Caesar dressing.

Ina's Amazing Chicken Caesar Club Sandwich

2010-04-12T14:52:00.000-07:00

Every night, when my husband gets home from work, he asks me the same question: "What's for dinner?" It might sound mundane, but I never get tired of hearing it and I love seeing the look on his face when I tell him the night's menu.

But, a few nights ago, when I told him we were having chicken sandwiches, he looked less than enthused. Of course, little did he know, they weren't just any sandwiches...

They were Ina's monstrous Chicken Caesar Sandwiches, accompanied by some broccolini in balsamic vinaigrette and mustard roasted potatoes. It's the kind of meal that you might find at one of our favorite haunts if it were open more than three nights a week for dinner. Which of course it should be and it should also have a few more umbrellas outside for hyper-pale diners like me.

Anyway, I digress.

I won't say I wasn't skeptical myself because I was. Normally I'm not a huge fan of Caesar salad with all those croutons and cheese and excessive amounts of bottled-tasting dressing. But if you're like me, cast that thought out of your mind and make these sandwiches. And while you're at it, use my adjustments since we seem have the same taste.

Ina's Chicken Caesar Club Sandwich, Dinner Diaries Style

Ingredients:

2 bone in, skin on chicken breasts

olive oil

kosher salt to taste

pepper to taste

4 slices applewood smoked bacon

For dressing:

1 garlic clove

2 tbsp parsley

1 1/2 tsp anchovy paste

1 tsp dijon mustard

juice of half a lemon

1/2 cup mayo

1 loaf ciabatta bread

2oz arugala

shaved Parmesan to taste

Sprinkle chicken breasts with salt and pepper and brush lightly with olive oil. Roast chicken breasts, skin side up, in a 350 degree oven for approximately 40 minutes or until cooked through. Remove from oven and set aside to cool slightly.

While chicken breasts are cooking, mix together dressing ingredients in a food processor until smooth, starting with the parsley and garlic. Set aside.

Meanwhile, fry 4 slices of bacon in a skillet over medium heat until crisp. Drain on paper towels.

Toast ciabatta in the oven until slightly crisped, about 15 minutes.

When chicken is cool enough to handle, remove skin and bone and slice thickly, crosswise.

Slather the bread with the Caesar dressing, top one side with arugala, then bacon, then chicken, Parmesan shavings and another layer of arugala before topping with the other ciabatta half. Slice into three or four big sandwiches.

Serve immediately.

Spicy Beef and Bean Chili

2010-02-05T08:25:00.000-08:00

In preparation for the Snowpocalypse that is about to descend upon Baltimore, I thought I would post a recipe that's perfect for being trapped inside your house while the winter weather swirls around you.

Spicy Beef and Pinto Bean Chili, courtesy of Cooking Light Magazine. When reading the recipe in the magazine, you will discover that the editors left out a key step: adding the beef back in. But, luckily, they fixed the error online.

The next time I make this recipe, I think I may cook it beef daube style. That is to say, instead of cooking it on the stove top, braise it in the oven with the lid on. I think this will allow the beef to become much more tender.

Also, although the recipe doesn't call for it, I would suggest adding in a bag of frozen corn to balance out the spiciness of the other ingredients. And don't leave out the avocado or radish. I know it sounds strange, but it tastes amazing!

Enjoy the snow, folks!

La Bonne Soupe, Chez-moi

2010-02-01T09:58:00.000-08:00

One of my favorite restaurants in New York is La Bonne Soupe, located on W 55th Street between 5th and 6th. It's the kind of casual, French restaurant I wish we had more of in Baltimore. The food is delicious, inexpensive, and comforting.

I'll never forget my first meal there at 17, sitting with my high school French teacher and her chic Parisian friend, conversing in French, and eating a bowl of the best lentil soup I have ever tasted. It was one of those amazing experiences you could only have if you went to the kind of school I went to, where--at the time, anyway-- they were more than happy to let you design your own course, even if you were the only student in the class. So, for me, it was French Opera, a curriculum I designed after I had completed every level of French the school offered, but still wanted to learn more. So, each week, I read French libretti and their accompanying novels and then wrote analytical essays about each one. It seems like a fantasy, but that was the "dear old school" I knew and loved.

Many years later, I still go to La Bonne Soupe whenever I have the chance and this year for Christmas, my dad surprised me with a cookbook I didn't even know existed: "The La Bonne Soupe Cookbook." And for the first soup, I had to go with the lentil.

Even without the chain-smoking waitresses and the checkered tablecloths, it's just as I remember.

Soupe aux Lentilles de La Bonne Soupe, Chez-moi

3 slices uncured, applewood smoked bacon

1 tbsp olive oil

2 celery ribs, chopped

2 carrots, diced

4 garlic cloves, smashed and peeled

1 medium onion, diced

1 quart low-sodium beef broth (homemade, if you are so inclined)

1 quart low-sodium chicken broth (ditto-- I'm not, by the way.)

1 tsp dried thyme

1 tbsp herbes de provences

6 sprigs of parsley

1 lb puy or pardina lentils

In a dutch oven over medium heat, sauté bacon over medium heat until fat is rendered and bacon is beginning to brown, about 5 minutes. Add onions, garlic, carrots, and celery with one tbsp olive oil and sauté until softened, about 10 minutes. Season with salt and pepper.

Stir in chicken and beef broth, as well as the herbs, and bring to a boil.

Reduce heat to low and add the lentils. Cook approximately 40 minutes or until the lentils are tender.

Remove three cups of soup to a bowl and puree with an immersion blender until smooth.

Stir pureed mixture back into the soup and serve immediately or refrigerate and serve later.

Mushroom Hot Pot

2010-01-15T11:19:00.000-08:00

Ever since I tried my first hot pot in Asia a few years ago and started making them at home not long after, I've often wondered why they're not more popular here in the United States. After all, they're quick (most take less than 30 minutes from start to finish), they're easy (how hard is boiling broth?), and they're super healthy. Oh, and they're also delicious.

So, naturally I was very excited when I discovered a new cookbook by Tadashi Ono called Japanese Hot Pots and since receiving it in the mail last week, I've begun cooking my way through it.

First up? Mushroom hot pot, which I served with soba noodles.

The wonderful thing about hot pots is that, like soup, they are very flexible. So, if the grocery store doesn't have every ingredient on your list, don't fret, just substitute something else and go on your merry way.

Tadashi Ono's Mushroom Hot Pot, My Way:

2- 4 oz. packs of Asian mushroom blend

1 lb shiitake mushrooms

1 small bunch of beach mushrooms, trimmed at the bottom and broken apart

1 1/2 tsp instant dashi

1/2 cup low sodium soy sauce

5 cups water

1/2 cup white wine (I ran out of mirin, which I would normally use)

pinch of sugar (leave out if using mirin)

1/2 pound chopped napa cabbage (use savoy if you can't find napa)

1/2 pound spinach, stems removed

1- 14 oz pack of tofu, halved and cut into quarters

soba noodles, cooked according to package directions, drained, and rinsed with cold water

In a medium bowl, mix together water, dashi, wine, soy sauce, and sugar.

In a large, enameled cast iron dutch oven, arrange cabbage and tofu and pour over the broth.

Cover, bring to a boil over high heat, and then reduce to medium low to simmer for 5 minutes.

Sprinkle mushrooms on top and cover and simmer again for about 5 minutes more, adjusting heat as necessary.

Spread spinach on top and let wilt, uncovered for approximately one minute.

Transfer pot to the table and serve with soba noodles and sri racha sauce, if desired.

New Year's Eve Recap: Ina's Truffle Pasta

2010-01-05T13:06:00.000-08:00

I've been a bad, bad blogger. I know. But, just as I assured you all last year, THIS year I am going to post more on The Dinner Diaries.

Maybe.

Hopefully.

Well, okay, let's just say "We'll see." That's nice and non-committal.

Anyway, I have to say, I think this was, by far, the best New Year's ever. The hubby and I aren't exactly 24-hour party people, so to us a "New Year's Rockin' Eve" consisted of staying home with the dog, playing Scrabble (I lost... twice), and eating copious amounts of luxurious food that I wouldn't normally buy.

And in this instance, that meant whipping up a recipe I've been wondering about ever since I got Ina Garten's Barefoot Contessa Back to Basics last Christmas, but could never quite justify purchasing the ingredients: Tagliarelle with White Truffle Butter.

If I had to describe this recipe in two words it would be "ungodly expensive," but if I could tag on a few extra it would be "ungodly expensive but delicious." Also, it's super quick to make, which is important when you're in the midst of a heated board game and can't be bothered by your culinary exploits.

I made the recipe exactly as written and the results were spectacular and unbelievably rich. With that in mind, I would highly recommend serving it with something light and fresh tasting, like romaine lettuce tossed with a white wine vinaigrette and following up with a fruit based dessert. I made Pear Clafouti, which was good, but I think the ideal dessert would actually be poached pears.

All in all, it was a great night, save for my brief moment of unsportsmanlike conduct following my second consecutive Scrabble loss.

(And in case you're wondering, yes, that is a bottle of Martinelli's Sparkling Cider and, yes, we really did drink it... par-tay!)

Soba Noodles with Chicken and Vegetables

2009-08-26T11:58:00.000-07:00

My husband is what you might call a "noodle addict," so I'm always looking for new ways to get our noodle on aside from your standard semolina pasta. Don't get me wrong, I love a box of De Cecco as much as the next person, but I can't go making a Lidia Bastianich recipe every night if I want to maintain my girlish figure. So, when I spotted this recipe when looking through an old issue of Cooking Light this week, I knew I had to try it. After all, I love sampling new ingredients and soba noodles were something I'd never tried.

Since soba noodles are made from buckwheat and I'm not always such a huge fan of wheat pastas, I was a little leery, but my skepticism was replaced with satisfaction when I slurped up my first noodle during the cooking process. They're a little earthy, like other wheat pastas, but I find the texture a lot more pleasing.

One more thing, don't be deterred by the negative reviews on the Cooking Light website. As long as you make sure to use quality ingredients from good Asian brands, I'm pretty sure you'll be happy with the results. Just do what I did and add a little more chicken and veggies to the mix to make the dinner a bit more substantial.

Quick and Easy Thai Salmon Cakes

2009-08-24T08:36:00.001-07:00

As I've probably mentioned before, one of my favorite go-to cookbooks is Quick and Easy Thai by Nancie McDermott. I've made nearly every recipe in the book and all of them are fantastic. Using her recipe as inspiration, I've come up with my own version of Thai-style Salmon cakes and I think they're pretty darn delicious. Best of all, they're ready in about fifteen minutes. Pop some rice in the rice cooker earlier in the day, serve with a little salad or cucumbers marinated in rice wine vinegar, and you've got a great stand in for take-out.

Ingredients:

1 14-oz can of salmon, flaked, with skin and bones removed
1/2 cup panko (japanese bread crumbs)
3 tbsp minced, dehydrated onion (you could use fresh, but I've found it makes the cakes soggy)
1/4 cup mixed fresh herbs, chopped (I use dill, parsley, and sometimes basil. If you like cilantro, that would work as well and dried dill is fine in a pinch)
1 egg
1 tbsp red curry paste
1 tbsp fish sauce
1/2 tsp salt (or less, depending on how salty your salmon is)
ground pepper to taste
3 tbsp vegetable oil.

Directions:

Using your hands, mix together salmon, panko, herbs and onion in a medium bowl. In a small bowl, whisk together egg, curry paste, fish sauce, salt, and pepper. Add to salmon mixture and combine, using your fingers. Form into approximately 6 cakes and set aside.

Over medium-high, heat oil in a cast iron skillet until little waves appear on the top. Add in the cakes, being careful not to overcrowd (you may need to do this in 2 batches) and fry for about 3 minutes on each side.

Serve with steamed rice, veggies, and sri racha sauce, if desired.

Top Ten Movies for Foodies

2009-08-13T08:54:00.001-07:00

This weekend, my hubby and I went on a little movie date to see Julie and Julia, starring Meryl Streep and Amy Adams and we both loved it! It's a great story that both guys and gals will enjoy, but one word of caution: don't see it on an empty stomach. Seeing this movie reminded me of all of the other foodie movies I love, so I thought I would compile a Top 10 of my favorites:

10. Willie Wonka and the Chocolate Factory: I'm not gonna lie, parts of this movie actually make me afraid of food (Veruca Salt, anyone?), but that golden ticket chocolate bar makes me so happy!

9. The Devil Wears Prada: Yes, I am aware that part of the premise of this movie is that no one eats, BUT, there is a scene where Andy's boyfriend makes a grilled cheese, and it always induces a serious craving.

8. Ratatouille: Well, this one is just cute.

7. Harold and Kumar Go to White Castle: Okay, I know, White Castle isn't exactly gourmet, but who doesn't get the munchies watching this one?

6. Chocolat: Johnny Depp and chocolate... wait, what was the movie about again? Something with Juliette Binoche, but does it matter?

5. Spanglish: Adam Sandler plays a renowned California chef in a struggling marriage. If the food in the film has your mouth watering, that's because it was prepared by none other than Thomas Keller.

4. Eat, Drink, Man, Woman: A poignant story, great looking food, and some very cool Chinese cleaver skills.

3. Like Water for Chocolate: So romantic! Bring on the tissues... and some mole por favor.

2. Mostly Martha (the German original): A neurotic, German, perfectionist falls for a free-spirited Italian pasta chef. What's not to love?

1. Julie and Julia: Well, I won't spoil it for you. Go see it yourself!

Tomato Soup and a Sandwich to Make a Grown Man Cry

2009-08-11T08:30:00.000-07:00

Every so often, I stumble across a recipe that's so good that upon taking his first bite, my husband looks at me with such profound love and devotion that I am utterly sure of the old adage that the way to the heart is through the stomach. Last night, I discovered one of those recipes. And believe it or not, it was a sandwich.

My poor photography skills simply do not do this bad boy justice. Small but packed full of flavor, the combination of soft, almost creamy broccoli rabe, garlic, provolone, and anchovies (the secret ingredient) ooze out between two crispy-chewy pieces of olive oil coated Italian bread. I think I could probably eat 100 of them. Even if, like me, you don't have a panini press, you can make this recipe easily. Just heat up a grill pan over medium heat, lightly brush with oil, and set the sandwiches on top. Then on top of the sandwiches, put a layer of aluminum foil and stack a heavy cast iron skillet on top of that. After four minutes, flip the sandwich and repeat.

Alongside, I served Ina Garten's fresh tomato cream soup, which even spiffed up with a little red pepper flakes and white wine was just ok. Perhaps it tastes better left over-- I'll find out soon enough.

Staycation Recap: Shrimp and Grits

2009-08-10T08:32:00.000-07:00

A few weeks ago, my hubby and I embarked on our very own staycation. As obnoxious as I find the term to be, the actual at-home vacay turned out to be exactly what we needed. No, we didn't do the types of things you see on the Today Show ("Take pictures in front of a beach backdrop!" "Go snorkeling in your bathtub!"). We made it our own and decided to do our imaginary travelling with our palates. So, I devised a menu of indulgent, never-before-tried recipes and a few pounds heavier, I am here to tell you the delicious results.

Up first? Shrimp and Grits a la Bobby Flay.

I know that saying you "love bacon" is de rigueur nowadays, so I will spare you on my love of the uncured, applewood smoked variety. But, let me just say this: anything cooked in bacon fat will taste good. Anything. So, when you take briny shrimp, and stir it up in those tasty drippings, it's good. Ridiculously good.

As for the grits, I confess, I've always been a fan of the instant Quaker packets, which make a cold winter morning a lot more bearable. But, when you make them the old fashioned way and add cheese and butter to the mix, well, it's heaven.

By the way, this recipe makes a LOT of food and it's VERY rich. This is coming from someone whose appetite has been compared to that of a lumberjack on more than one occasion. So, pace yourself with the portions. I learned my lesson!

I'm Back with My Favorite Quick and Easy Weeknight Recipes

2009-06-10T11:36:00.000-07:00

After a short sabbatical, I'm back! And I've got some recipes for you. Expect some interesting posts this month on The Dinner Diaries-- I've really been digging into my cookbook collection the past few months, so I have a lot to share.

But, in the meantime, here's a list of some of my favorite quick and easy weeknight recipes:

Tilapia Piccata from Cooking Light Magazine

Pasta Aglio Olio from yours truly

Broiled Salmon with Herb Mustard Glaze from Giada de Laurentiis

Chipotle Pork Cheeseburgers with Avocado and Tomatillos from Gourmet Magazine

Indonesian Ginger Chicken from The Barefoot Contessa

Turkey Chili from The Dinner Diaries with Corn Quesadillas from Gourmet Magazine

Japanese Style One Pot Supper from Sunset Magazine

Pasta with Turkey Sausage and Broccoli Rabe from the Dinner Diaries

Japanese Curry with Shrimp (or Chicken) from The Dinner Diaries

Korean Beef and Lettuce Wraps from Cooking Light Magazine

Stains the World Famous Cupcake Dog

2009-03-03T12:38:00.000-08:00

Ever since my hubby and I got our beloved Border Collie Golden Retriever Mix, Pepper, we've become big fans of the show on Animal Planet called "It's Me or the Dog." The trainer, Victoria Stillwell, has a wonderful reward-based approach that I prefer over "The Dog Whisperer", Cesar Milan's techniques and it works well with our food-obsessed dog.

Which brings me to a similar pup, Stains, the Cupcake Dog. I saw this episode of "It's Me or the Dog" about a month ago and can't get enough of the face he makes when confronted with a plate of luscious cupcakes. Reminds me of someone else I know, who might not exercise as much self-restraint. Click here to watch the episode on Animal Planet.

Oh, and speaking of cupcakes, here are two of my favorite recipes:

Barefoot Contessa's Chocolate Peanut Butter Cupcakes

Red Velvet Cupcakes with Vanilla Butter Roux Frosting

Pizza a la Margherita

2009-03-02T09:11:00.000-08:00

I've been inspired to make my own bread ever since reading a post about it on the Leftover Queen a few months ago. Then, last month, I got an issue of Gourmet Magazine loaded with interesting bread recipes, but I was more than a little intimidated by the prospect of working with yeast. I always think of myself as more of a cook than a baker, since precision and details are not exactly my strengths, but in truth, I'm actually pretty good when it comes to cookies, cakes, muffins, and the like. So, I decided to suck it up and just give it a whirl.

I figured the easiest way to make my foray into bread making would be to try my hand at pizza dough. So, last night, with the help of The Joy of Cooking, I whipped up my very first pizza crust and topped it with an updated Margherita topping courtesy of Aida Mollenkamp. Instead of using tomatoes, you top the pizza with vodka sauce. I made mine from some leftover Marinara I made earlier in the week, splashed in some half and half and vodka, and put over heat. Then I slathered the sauce onto my hand stretched crust (I didn't even need a rolling pin), added a little basil and cheese, and popped that bad boy in the oven. After about 14 minutes of baking at 475, my pizza was golden and bubbly.

The results? Amazingly good. I was shocked, since I was really expecting my first attempt to be a total failure. But, the truth is, making pizza completely from scratch, dough and all, is easy, fun, and incredibly cheap. While you will pay around $20 for a pizza from a good, local pizza joint, the kind you make at home costs about 2 dollars. Plus, it smells amazing. Don't believe me? Ask my dog, who made a less than stealthy attempt to steal a ball of dough off the kitchen counter. But, then again, who could blame him?

Ina's Mustard Roasted Fish My Way, plus some knock-out panfried smashed poatatoes.

2009-02-26T13:41:00.000-08:00

The other night I made a fantastic dinner that took just a few minutes to assemble. As usual, I owe a lot of my dinner to the incomparable Ina Garten, who despite the antics of the less-than-classy Real Housewives of New York, makes me yearn to go to the Hamptons.

On the menu this time? Mustard Roasted fish, my way, plus a fried potato dish (who doesn't love fried potatoes?) from this month's Gourmet Magazine. I played around with both recipes and I think they're really worth sharing.

First, the fish:

4 fillets tilapia or other white fleshed fish

1/2-3/4 cup sour cream

2 tbsp dijon mustard

2 tbsp whole grain mustard

1 tbsp capers

2 tbsp chopped shallots (about one large shallot)

splash of white wine

salt and pepper to taste

Preheat oven to 400. Mix together all ingredients but the fish and set aside. Season fish with salt and pepper in a roasting pan. Cover fish completely with the sauce. Roast for 10 minutes at 400, then broil for 2 minutes. Serve immediately.

And now for those out-of-this-world Pan fried smashed potatoes. Do yourself a favor and make them now:

1 lb small red potatoes

1/4 cup canola oil

1/4 cup olive oil

salt

Boil potatoes in salted water for about 15 minutes or until tender. Drain the potatoes and smash, skin and all with a fork or potato masher. Heat oil in a cast iron skillet until the top glistens and ripples. Gently add potatoes and cook on each side over medium high heat for 10 minutes. The potatoes will be golden brown when ready. Transfer to a plate, sprinkle with kosher salt, and serve.

London Fog Latte at Home

2009-02-26T13:32:00.000-08:00

If you like lattes and you also like tea, then you probably like the London Fog Latte at Starbucks, which is essentially a cup of strong-brewed earl grey tea with steamed milk. I tried one while waiting for a train in New York and loved it, but I don't think it's worth spending three dollars for it when I can easily make a fake-out version at home, even without an espresso machine.

Here's how you do it:

Steep two teabags of earl grey tea in a half a mug full of boiled water for 7 minutes.

Heat another half mug full milk in a pot over medium heat. When small bubbles form around the side, whisk it like crazy until the top is foamy.

Remove from heat and carefully pour into your tea. Sweeten with 1 teaspoon sugar or Splenda.

Shout "Tall London Fog Latte" to no one in particular. (Optional)

Chicken and Corn Stew

2009-02-06T07:45:00.000-08:00

There's probably a file out there on me somewhere that says I'm a sucker for direct mail pieces. Send me a letter for a catalogue subscription and if the discount is good enough, I just might bite. But, if there's a "free" gift involved, I'm a goner. Case in point: Gourmet magazine. I got a year subscription for $8 and a "free" cookbook called Everyday Meals. Naturally, I subscribed and the cookbook alone was worth the dough.

The other night, I made my first recipe from the book, a hearty chicken and corn stew that was really like a chowder. The folks at Gourmet described it as "America in a bowl" and they weren't too far off the map. It's down home comfort food and makes a great lunch the next day.

Here's a link to the recipe on Epicurious. I did make a few changes: I used only dark meat instead of breasts and thighs, dried thyme instead of fresh, and half and half instead of cream. Also, I used one whole bag of cut frozen bread and butter corn instead of frozen corn on the cob.

Chicken with Forty Cloves of Garlic

2009-02-02T09:16:00.000-08:00

Obviously, if you don't like garlic, this recipe isn't for you. But, then again, maybe it is. If you're not used to garlic's subtler, sweeter qualities, give this a try. Although there is a massive amount of the breath wrecking aromatic in this recipe, it doesn't overpower the chicken or the sauce. Instead, it just becomes soft, sweet, and velvety: perfect to spread on each juicy morsel of meat or mix into your couscous.

This recipe makes a lot of food, but you will be grateful for the leftovers.

Chicken with Forty Cloves of Garlic

1 tbsp butter
1 tbsp olive oil
salt
pepper
4 each of chicken legs, thighs, and breasts (skin on, bone on)
40 cloves or three heads garlic, blanched and peeled
about 1 1/2 cups dry white wine (I used Sauvignon Blanc)
3/4 teaspoon dry thyme
splash of heavy cream

Heat butter and olive oil on medium high in a dutch oven until almost smoking. Add the chicken, seasoned with salt and pepper, skin side down and brown for 5 minutes. Flip and brown 5 minutes more. Transfer to a plate and brown the remaining chicken. Transfer remaining chicken to a plate.

Add the garlic to the pan and saute for about 10 minutes over low heat.

Pour in the wine and bring to a boil to deglaze the pan..

Return chicken to the pan, cover and cook over low for about 30 minutes.

When chicken is fully cooked, remove from the pan.

Add the dried thyme and a splash of cream and stir sauce, allowing to thicken slightly.

Pour over chicken and serve.

Dining on a Budget: Quick and Easy Japanese Curry with Shrimp

2009-01-27T07:43:00.000-08:00

You might have seen this on the menu at your local Japanese restaurant and I have a little secret for you: it's really easy to make at home.

And cheap.

I had planned on making the curry paste from scratch when my husband let me know that no one in Japan actually does that. At first, I was a little reluctant to use a packaged curry, feeling a little "Sandra Lee." But, then I thought, "what the heck?" After all, I use the jarred Thai curries all the time and they taste great. So, I bought some Japanese curry at Wegman's (which was on special, by the way) and lo and behold, I had a delicious curry in minutes. They had several different brands on the shelf, but I went with the one that had the most Japanese writing on it. It's called S&B Golden Curry, and according to my hubby, it's the best one. Good thing I picked it!

Anyway, here's how you make it:

Finely chop one large onion and add to about 2 tablespoons of canola oil in a large, deep skillet. Saute about three minutes until the onions are a little soft. Add in about 1/2 cup of diced carrots and 1/2 cup diced, peeled potatoes (I used Yukon Gold, but any variety would be fine). Saute for three more minutes. Add 500 ml water (I think that's about 3 cups or so) and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. Add the shrimp and stir to combine. When the shrimp is just pink, break up the curry paste mix and add to the pot. Stir constantly over low heat for about 5 minutes, or until the paste is fully combined.

Serve with a side of steamed short grain Japanese rice and veggies.

100 North American Foods

2009-01-15T08:57:00.000-08:00

I'm borrowing this meme I saw on one of my favorite Food Blogs, The Joy of the Joy of Cooking and trying it out myself. Foods in bold are ones I have tried, those that are underlined are ones I would never try, and those left plain I have yet to try. If you try this out, post your results in the comments!

Here goes:
1. New York pizza
2. Hoppin' John
3. New Mexico green chile
4. Homemade buttermilk biscuits
5. Tasso
6. Whole Maine lobster
7. Calabash-style shrimp and hushpuppies
8. Kansas City barbecue ribs
9. Hot glazed Krispy Kreme
10. San Diego fish tacos
11. Cheese curds
12. Key lime pie-- this is on my very short list of foods I really don't like.
13. Philly cheese steak
14. Memphis pork barbecue sandwich
15. Lowcountry boil
16. Huckleberry pie
17. New England clam chowder
18. Boiled peanuts
19. Buffalo (Bison) burger
20. Eggs Benedict
21. Pastrami on rye-- best sandwich ever!
22. Corned beef and cabbage
23. Pancakes with maple syrup
24. Everything bagel with cream cheese and tomato
25. Thin Mints
26. Frito pie
27. Potato knish with mustard
28. Silver Queen corn on the cob
29. Soft pretzel from a street cart
30. Fresh-picked blueberries
31. Sourwood honey
32. State fair funnel cake
33. Chesapeake crab cakes-- Um, yeah, they're called Maryland Crab Cakes, thank you very much.
34. Candied yams
35. Oyster dressing
36. Snow cone or snowball-- we call them snowballs here in Bawlmer, hon.
37. Wild Alaskan salmon
38. Sautéed more
39. Persimmon pudding
40. General Tso's Chicken
41. Frozen custard
42. Italian sausage with peppers and onions on a hoagie bun
43. Chili dogs
44. Buffalo wings with blue cheese
45. Spam musubi (This is like a sushi made with Spam)
46. Saltwater taffy
47. Fluffernutter sandwich on Wonder Bread-- that one's a little embarassing to cop to, but it's good...
48. Black and white cookie
49. Frybread
50. BLT with thick-cut applewood bacon
51. Baked beans
52. Pumpkin pie
53. Collards with vinegar and Tabasco
54. Tex-Mex fajitas with skirt steak and sautéed peppers
55. Fried green tomatoes
56. Succotash
57. Shrimp and grits
58. Hot water cornbread
59. Barbecue chicken pizza with red onions
60. Chicken fried steak
61. Carnitas burrito
62. Apple butter
63. Geoduck (pronounced: Gooey-duck)
64. Soft-serve ice cream cone dipped in chocolate shell
65. Pecan pie
66. Catfish supper at a church or fire station (No, but I do like to make catfish at home.)
67. Oysters Rockefeller
68. Homemade cranberry sauce-- My mom's is the best!
69. Pimento cheese
70. MoonPie washed down with R.C. Cola-- just thinking about that makes me feel sick.
71. Pickled watermelon rind
72. Cracker Jacks at the ball game
73. Smithfield ham
74. Meatloaf and mashed potato blue plate special at diner (no, but I make the best meatloaf and mashed potatoes at home. Trust me.)
75. Chicken and waffles
76. Po'Boy with many napkins
77. Green bean casserole with French's fried onions
78. Stuffed sopaipillas
79. Turducken
80. Shad roe on toast
81. Sweet potato casserole with or without marshmallows
82. Cioppino
83. New York cheesecake
84. Pan-fried river trout
85. Jambalaya
86. North Carolina pig pickin'
87. California rolls
88. Burgoo
89. Penuche fudge
90. Fried peanut butter and banana sandwich
91. Scrapple or livermush-- Scrapple is the bomb. Just don't look at what's in it...
92. Elk medallions in red wine reduction
93. Muscadine grapes
94. Cheeseburger at backyard barbecue
95. Open-face turkey sandwich
96. Chicago deep dish pizza-- but never actually in Chicago. Really want to try it there!
97. Cobb salad
98. Peach pie a la mode
99. Macaroni and cheese
100: Root Beer Float
Eaten: 59
Would Never Try: 1
Left to eat: 40

Cappellini Aglio e Olio (Angel Hair Pasta with Garlic and Olive Oil)

2009-01-12T17:45:00.000-08:00

I always forget how much I love this pantry staple and I'm always surprised by how delicious it is when I make it! It's super affordable (about 25-50 cents a serving), flavorful, and made with your normal pantry staples. Even if the "cupboards are bare", you can probably scrounge up the ingredients.

Ingredients:

1 box of pasta, such as cappellini, spaghetti, or linguine

5 cloves of garlic, sliced

fat pinch of red pepper flakes or more to taste

3 tbsp olive oil

2 tbsp chopped fresh parsley

1/2 cup Parmesan cheese or more if desired

Bring pasta water to a boil in a large pot and salt liberally. Add cappellini and cook according to directions on package, about 3 minutes.

Meanwhile, heat oil and garlic slices in a large pan and cook for about a minute, then add red pepper flakes and cook for about 30 seconds more.

Add two ladles full of pasta water, and boil for one minute.

Toss pasta with the sauce. Then turn off heat, toss in parsley, 1 tbsp olive oil, and cheese.

Serve immediately.

Top 9 Cooking Shows of All Time

2009-01-12T09:37:00.000-08:00

Last time I checked, we're still in '09, so I thought I would give you all another top 9 list. In this edition, I'm talking about my favorite cooking shows of all time. Some of these go way back:

9. In Julia's Kitchen with Master Chefs (or any of her other shows, for that matter). How can Julia Child not make this list? After all, without her, TV cooking shows might never have taken off and there never would have been a Dan Akroyd spoof on SNL.
8. Lidia's Italy. I've mentioned before how I sometimes imagine I have a long lost Italian grandmother. This show allows me to indulge in that fantasy.
7. Everyday Italian (early episodes). In the early days of Giada De Laurentiis' career on Food Network, I really loved this show. However, when I started cooking many of her recipes, I realized that I had to add a lot to them to make them really shine. However, she does make for good television!
6. Rachael Ray's 30 Minute Meals. Okay, I understand that many of you might get mad at me for this one. Yes, Rachael is annoying. Yes, she makes a lot of burgers. But I still maintain that her 30 Minute Meals concept is one of the best innovations for home cooks ever. Do I make all her recipes? No, but you've got to give this woman her props.
5. Martha Stewart Living. Although this was really more of an overall lifestyle show, I always loved it and made a point to watch it on Sunday mornings. And nobody does Christmas cookies like Martha.
4. The Original Japanese Iron Chef. Masaharu Morimoto, Chen Kenichi, Hiroyuki Sakai, and Masahiko Kobe. The names are fun to say, the ingredients were outrageous, and the energy was insane. I like the American version, but nothing beats the original!
3. Nigella Bites. Nigella was the first cook who really made it okay to be imprecise and imperfect in the kitchen. Her food looked great, her friends had fun, and she always ended the show with a little late-night trip to the fridge.
2. The Barefoot Contessa. No surprise to find Ina on the list. I've said it before and I will say it again: I love her!
1. Yan Can Cook! Hands down the number one cooking show ever. I watched it when I was little and I still watch it now. I could just listen to recordings of him chopping things with that gigantic Chinese cleaver of his. As far as cooking show hosts go, Martin Yan is unsurpassed. Need a little convincing? Watch this!

Penne Parma Rosa with Broccoli and Crispy Fried Eggplant

2009-01-08T11:20:00.000-08:00

I've noticed quite a lot of people are looking for a good parma rosa sauce recipe, and I think I've found one. This penne dish, which I adapted from my new cookbook-addition Four Seasons Pasta, is flavorful, satisfying and even better the next day. I enjoyed it with some crispy fried eggplant, which is one of my faves.

Penne Parma Rosa with Broccoli

1/4 cup olive oil

3-4 cloves garlic, minced

pinch of red pepper flakes

1 can tomato puree or crushed tomatoes, depending on how chunky you like your sauce

1/4 cup cream

salt and pepper to taste

1 large head of broccoli, sliced with the stalks still in tact (I like to leave the skin on)

1 lb penne rigate pasta

In a deep skillet or enameled cast iron dutch oven over medium-high heat, saute garlic and red pepper flakes in oil for about 30 seconds or until fragrant. Lower heat to medium and add in the tomatoes (be careful, the oil might splatter!). Bring to a gentle boil and reduce heat to low. Simmer uncovered for about 20 minutes, stirring occasionally.

Meanwhile, boil broccoli in salted water for about 5 minutes or until tender. Shock the broccoli in a bowl of ice water to stop the cooking, drain, and set aside.

Cook penne according to package directions until al dente.

Turn off heat under the tomato sauce. Stir Parmesan cheese to taste (I use less than 1/4 cup)and gently stir in the cream. Toss the pasta, broccoli, and sauce until combined and serve with additional cheese if desired.

Crispy Fried Eggplant

1 eggplant, sliced into 1/2 inch slices and salted

about 1 cup of Italian Seasoned Breadcrumbs (I use Progresso)

2 eggs

flour for dredging

about 1 cup of olive oil

Dip the eggplant into flour, egg, and breadcrumbs and set aside on a baking rack for about 20 minutes.

Heat oil over medium high to high in a cast iron skillet. Be vigilant, as olive oil has a low smoking point, and adjust heat as necessary. To test the temperature of the oil, drop in a grain of rice. If it sizzles, you're good to go.

Carefully place the eggplant into the oil and fry for about five minutes, flip and cook for five minutes more.

Remove from oil and drain on paper towels. Sprinkle with kosher salt while hot and serve immediately.

***To reheat, bake for 10 minutes in a 350 degree oven.

Did you mean Oprah's Turkey Meatballs?

2009-01-07T07:04:00.001-08:00

So, I was looking through the web stats for the Dinner Diaries yesterday and I noticed one really funny search query that led someone to this site: "Opera's Turkey Meatballs." Well, I talk a lot about ground turkey as an ingredient on this site and I recently posted on the demise of the Baltimore Opera Company, so it's not too surprising that my blog would come up in the google results. But...

I have a feeling that's not what that person was looking for. Did you mean, "Oprah's Turkey Meatballs", which she mentioned on her Best Life episode on Monday? If so, here's a link to the recipe:

http://www.oprah.com/recipe/food/recipesmeat/food_20041028_meatball

I've never made them, but in case you were looking, I thought I would help.

If you make them, let me know what you think.

And remember:
Opera=classical singing on stage
Oprah=billionaire media mogul.

Whole Wheat Fusilli with Braised Savoy Cabbage and Fennel Seed

2009-01-06T09:40:00.001-08:00

"Wow, wow, wow." That's all I could say last night while I was cooking and eating this seemingly simple recipe from Janet Fletcher's cookbook, Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition. It's the first recipe I've made from this cookbook and I have to say, I think it's off to a promising start.

As you might expect, the author divides the recipes by season, so you're cooking with the right ingredients for the right time of year (incidentally, Jenn at the Leftover Queen is big on doing this as well, so if you're interested, check out her most recent post).

Even though I love savoy cabbage and fennel, I've always been a little iffy on whole wheat pasta. Turns out, I've been approaching it in entirely the wrong manner. Whole wheat pasta shouldn't be substituted for semolina pasta. Instead, it should be sauced with ingredients that enhance the wonderful nuttiness that differentiates it from other varieties. Now that I know this, I'm a convert. And the blend of meltingly tender braised cabbage, onions, and ground fennel seed does just that. Oh, and let's not forget butter.

Another bonus, this vegetarian meal costs just a few dollars to make and it's very filling. I eat like a lumberjack, especially when it comes to pasta, so that's saying something.

Here's how you make it:

Melt 6 tbsp unsalted butter in a skillet over low heat.

Add in 1 finely minced sweet onion such as a Mayan Sweet or Candy Sweet. (The original recipe calls for a yellow onion, but I prefer milder, sweet onions in general). Saute for about 10 minutes. Then add 3 cloves minced garlic and a pinch of red pepper flakes. Saute about 30 seconds.

Add in 1 head of savoy cabbage, cored and thinly sliced, along with 3/4 tsp fennel seeds crushed in a mortar. This will seem like a lot of cabbage, but it cooks down. Stir to combine with the onion and garlic and cover to cook over low for 20 minutes. Check on the cabbage occasionally and add a little water if the cabbage is browning too much.

Meanwhile, cook one pound of whole wheat fusilli according to the package directions, about 10 minutes. Drain the pasta, making sure to reserve the pasta water.

Now return the pasta to the hot pot and put over a low burner. Add 2 tbsp butter cut into small pieces, the cabbage mixture, 2 tbsp fresh chopped parsley, 1/4 cup of grated parmigiano reggiano and a few ladles full of pasta water.

Toss until butter is melted and everything is combined.

My Top Nine Must-Have Cookbooks

2009-01-05T08:23:00.000-08:00

In continuing my New Year's declarations (instead of resolutions, which inevitably always fail), I'm going to talk a little about my top nine cookbooks. Now, if you've ever been in my kitchen (and if you're actually reading this blog, you probably have!), you would know that I have quite the ever-growing collection, so it's difficult to narrow it down to just nine, but since it is '09, that's what I will try to do here:

9. Japanese Cooking at Home by Hideo Dekura. Found this on the bargain book shelf and it was the best $4 I have ever spent. I never thought I could cook Japanese food that tasted like actual food in Japan, but according to my husband apparently I can!

8. Williams-Sonoma's The Bride and Groom Cookbook by Gayle Pirie and John Clark. I can't say that my husband and I actually cook these recipes together as the book intends, but the recipes are delicious and great for entertaining. Many recipes serve two, which is great for us as well. The brined pork chops are to die for.

7. How to Be a Domestic Goddess by Nigella Lawson. When it comes to her cooking recipes, I'm pretty much ambivalent about Nigella, but baking is a whole different story. Every cookie, cake, and pastry of hers is fantastic and usually quite simple. And who doesn't love this woman's sly sense of humor? Even though I don't normally make her non-baked goods, I always have to buy her cookbooks for my reading pleasure.

6. Quick and Easy Thai by Nancie McDermott. I love all of Nancie's cookbooks, but this one is my favorite. Ever since I bought the book four years ago, I've never looked at Thai restaurants the same way, since now my homemade Thai is usually better! My favorite recipes in here are the curries, which are simple enough to make on even the busiest day.

5. The Breath of a Wok by Grace Young. If you've been to Hong Kong or China and returned home longing to recreate the unbelievable tastes you experienced there, buy this book now. It's the most authentic Chinese cookbook I know of and it's full of savory recipes and tips on seasoning, using, and maintaining a real wok (not the fake, non-stick surface kind!).

4. The Barefoot Contessa Cookbook. This one is a classic and one of my numerous beloved Ina Garten Cookbooks. I might have put all of them on this list, but that's just silly.

3. Lidia's Family Table by Lidia Matticchio Bastianich. Sometimes, I like to imagine that I might have a long-lost Italian grandmother who cooks all day and would teach me all of her treasured family recipes. But since I'm not the least bit Italian, that's probably never going to happen. Luckily, I found a good substitute on PBS and her companion cookbooks are incredible. Every dish is comforting, soulful, and the kind of food you want to cook for the people you love most.

2. Barefoot in Paris by Ina Garten. Okay, so I had to put one more Ina book on here because I really LOVE this cookbook! Every dish in here makes me feel like I am eating at my favorite French bistro, but for a whole lot less money. Some of my absolute favorites: scallops Provencal, lamb persillade, steak au poivres, and the profiteroles.

can you guess number one? If not, you obviously haven't read yesterday's post...

1. The Joy of Cooking, 75th Anniversary Edition by Irma S. Rombauer. If you don't own this book, please do yourself a favor and buy it. Really, buy it now. Here's a link to Amazon.com. It has a good recipe for nearly anything you can think of, plus definitions, advice, and so much more. Julia Child called it "the one book she'd keep if she could only have one English title on the shelf." So, if that's not enough reason to buy it now, I don't know what is...

The Nine Indispensible Items in my Kitchen

2009-01-04T10:06:00.000-08:00

I can't believe it's already 2009. The ringing in of the new year usually brings with it a slew of promises for personal betterment, but I'm not one for resolutions. So, I thought, instead of resolving to lose 5 pounds, read Tolstoy, or dust the house everyday, I'll make some new year's proclamations instead.

That's more my style after all.

So, today I give you (in the spirit of '09) the 9 most useful items in my kitchen:

9. My silpat liners-- they make meringues so easy to remove and are great for my annual Christmas truffle-making bonanza.

8. My box grater-- sure, a microplane is great for small zesting jobs, but when I need to grate a block of cheese (much more economical than buying the pre-shredded bag) or go to town on some potatoes and zucchini, nothing is better. Plus, it's dishwasher safe!

7. The Joy of Cooking-- If you don't have this book, please go on Amazon.com and order it right now. It has a recipe for pretty much everything in the world. And, chances are, it's a good one. Simply put, TJOC is like having a little old grandma who lives in your kitchen and tells you exactly how to make all her old favorites, plus a number of international dishes.

6. My big wooden spoon-- Nothing says homemade like a wooden spoon. I use it for everything, from baking cookies to sauteing sausage. I also really love my silicone spatulas.

5. My Kitchen-Aid Mixer-- Before the kitchen aid, my mashed potatoes were pretty good, but now they are sublime. It cuts my mixing time in half and it looks cool on the counter when I'm not using it.

4. My "jelly board" cutting boards-- I love the bright colors, their no slip bottoms, and especially the fact that they can go in the dishwasher.

3. My Zojirushi Rice Cooker-- I can pop the rice in in the middle of my work day and it's ready to eat with dinner that night. Whether I am making fragrant basmati rice, Japanese short grain, or even a curried chicken and rice casserole, the results are always perfect.

2. My Cuisinart Coffee Maker-- it looks so cool and I love the gold cone filter. Plus, without it, I wouldn't be able to write this post (or do anything else, for that matter).

1. My Mario Batali Enameled Cast Iron Dutch Oven-- I have a ton of pots and pans that I use on a regular basis, but this one is guaranteed to be used almost daily. I use it for pasta sauces, braising meats, making chili... almost everything. Best of all, it goes from stove top to table and keeps food warm for hours.

One last opera and some cake

2008-12-10T06:28:00.000-08:00

On Monday night, I heard some really awful news on television. It wasn't about the job loss statistics or about the Auto Industry Bail-out, or any of those other crises that are dominating the airways these days. Instead it was about something much closer to home: The Baltimore Opera Company was filing for Chapter 11. They had cancelled their remaining performances for the season and didn't anticipate starting back up ever again.

It might not be the best Opera company on the East Coast, or even in the Mid-Atlantic region, but the Baltimore Opera Company will always hold a special place in my heart. It's the place I saw my first opera (La Traviata) and the stage I imagined one day performing on during my time as a voice student. Over the years, I spent happy evenings with my dad on our father-daughter dates laughing at the inept dancers in a performance of Aida and marveling at the star potential of a young Mark Delavan. There were conceptual stagings for an excellent version of Elektra (still one of my favorite operas), mime-like renditions of Madame Butterfly, and even a sweetly misguided attempt or two at Grand Opera.

This October, I bought my dad a pair of tickets to see another BOC production of Aida at the Lyric Opera House, and I never imagined that it would be the last show we might see there. Thank goodness we made it through this one without having to prematurely excuse ourselves for our inappropriate and uncontrollable fits of laughter. Perhaps the use of PowerPoint-esque projections in lieu of actual sets should have clued us in on the fact that the end was near.

The Baltimore Opera has struggled financially for years, so it's not too much of a surprise that it would take its final bow this year. But, the demise of the BOC is also a painful reminder that even seemingly permanent cultural institutions are susceptible to collapse. We presume they will be around forever, but just as their fundraising materials assert, they really do count on us to determine their futures.

So, in celebration of my many wonderful nights at Baltimore Opera Company, I've compiled a list of Opera Cake recipes for your enjoyment. As you enjoy your slice of bittersweet chocolate cake, take a moment to remember your favorite arts organization and cheer them on for one more curtain call.

Opera Cake Recipes around the Web:

Opera Cake at Epicurious

Opera Cake on Paris Breakfasts (not a recipe, but a cute post)

Opera Cake from A la Cuisine

Lemon Lavendar Opera Cake from Andrea's Recipes

Pappardelle with Cabbage, Prosciutto, and Sage from Real Simple Magazine

2008-11-26T09:21:00.000-08:00

image courtesy of Real Simple Magazine

Well, Thanksgiving is tomorrow and we officially have less than a month until Christmas. For those of you who are long-time readers of the Dinner Diaries, then you might remember that while Christmas Day is my mom's domain, every Christmas Eve, I take a turn at entertaining.

So, what to make for the night before the big day? I typically like to make something a little on the lighter side, like seafood or pasta. I came across this recipe for Pappardelle with Cabbage, Prosciutto, and Sage in Real Simple magazine the other day and it was a hit. I forgot to take a picture, but I borrowed this one from the magazine's website to give you an idea.

I used a fancy schmancy dried Italian pappardelle with eggs in it, but if you don't want to shell out almost four bucks for pasta, any egg noodles will do. The sauce might also taste good on polenta, now that I think of it.

Also, if you can't find Savoy cabbage, use Napa. That's what I did and it tasted great-- as you can imagine, there were no leftovers.

What Kind of Donut are You?

2008-11-20T08:40:00.000-08:00

So, one of my favorite blogs, NYC Donut Report!!, had a post today about the "What kind of donut are you?" quiz, and I thought I would join the fun.

Here are my results. For the most part, I would say they're pretty accurate, except for the part about the tough exterior. I would venture to guess that most people are not particularly intimidated by me, due in large part to the fact that I look about 14 years old.

What I really wanted to be was a Fractured Prune Cinnamon and Sugar Cake Donut, but I don't think that was an option...

You Are a Boston Creme Donut

You have a tough exterior. No one wants to mess with you.

But on the inside, you're a total pushover and completely soft.

You're a traditionalist, and you don't change easily.

You're likely to eat the same doughnut every morning, and pout if it's sold out.

What Donut Are You?

Feel free to share yours!

Kimchi Fried Rice-How to use up leftover rice and eat on a budget!

2008-11-19T11:41:00.000-08:00

So, in the past few weeks, I've made some really outstanding dinners (Monday night's Brined Pork Chops, for example) but I keep missing out on the photo ops. Why? Well, I wish I could give you a better reason, like "my camera is broken" or "I was too busy feeding the hungry and destitute", but the truth is it's because I'm just too darn hungry at dinner time to wait that extra 2 minutes to take a blog worthy pic. Or any pic. And I usually remember somewhere in between the eighth and ninth bites, which doesn't make for the loveliest presentation, unless, of course, you're really into documentary photography.

So, somewhat surrendering to my lumberjack-esque appetite, I've decided to stray a bit from the "Dinner Diaries" theme today and bring you... well, let's call it the "Lunch Lowdown."

Since I'm one of those weirdo work-at-home, freelancer types, I typically prepare and eat my lunch chez-moi. A lot of times, I eat yogurt or cereal for lunch, but when I have leftovers from dinner the night before, I feel like I've won the lottery. So, today I whipped up a meal that I will pretend to call "Korean" because I made it up based on something I saw them cook on one of my favorite Korean soaps, "Coffee Prince." It's kimchi fried rice. It has 3 ingredients, it's cheap cheap cheap, and it's a great way to use up leftover rice, which inevitably finds its way to the darkest depths of my fridge if I don't use it up right away.

Kimchi Fried Rice

Ingredients:

Left over cooked short grain rice, cold

About 1/4 cup kimchi

1 egg, beaten

Special Equipment:

Carbon Steel Wok* (or cast iron skillet if you don't have a wok)

Place your wok or cast iron skillet over high heat and add about a teaspoon of canola oil. (You may need more or less oil depending on how seasoned your wok is.)

Add cold rice and stir fry with a metal spatula for about 45 seconds. Add kimchi and combine with rice. Pour in the egg and mix with rice. Continue to stir fry until the egg is cooked and rice is hot.

***Do not use a "non-stick" wok!

Serve in a bowl with additional kimchi.

The Incredibly Affordable Egg: Cheap Eats Series Continues

2008-11-07T09:38:00.000-08:00

I just finished up a consulting gig for a financial magazine whose blog I launched and all that finance writing has me thinking more about money than ever. Specifically how to save money in these tough economic times. Obviously, a lot of us, even those of us who are doing okay financially, are cutting back on our spending because of our own anxieties about the market, and gourmet food is one of the first things many cross off their lists. And while not eating out as often is great for your wallet (and waistline) I can assure you that you can still eat well at home while eating on a budget.

My cheap eats food this time? Eggs! Not only are they delicious, versatile, and good for breakfast, lunch, or dinner, they're totally eggonomical. (Sorry about that super hilarious pun. I couldn't help myself.)

Sure, you can make cheese omelets, scrambled eggs, and the sunny side up standbys and they will always taste great, but here are a few more exotic, but equally inexpensive recipes:

Japanese Omelet (if you've ever had tamago sushi, you will love this one!)
Thai Omelet (serve with sri racha sauce, salad, and rice and it makes a yummy dinner)
Herb Baked Eggs (one of my favorite Barefoot Contessa Recipes. Serve for brunch with stuffed tomatoes Provencal)

Authentic Maryland Crab Soup

2008-10-15T13:00:00.000-07:00

A few weeks back, we had a big crab feast at my Dad's house. Despite the torrential downpours, we had a blast, but we also had a ton of left over crabs. So, I decided to turn those coveted leftovers into some real Maryland Crab Soup, not the old bay and vegetable soup you get from restaurants, sometimes topped with a floating claw. No, this is the good stuff, full of backfin crab meat and absolutely delish.

Here's a link to the recipe, by Cindy Chaney on AllRecipes.com. The stewed tomatoes really make it!

Just for fun...

2008-09-09T10:47:00.001-07:00

I saw this exercise on a post on What's on my Plate and I thought I would be fun to put here too. Try it! You'll like it. I got 57/100, which isn't too bad, I guess. Although, I am very competitive.

1. Venison

2. Nettle tea

3. Huevos Rancheros

4. Steak tartare

5. Crocodile

6. Black pudding

7. Cheese fondue

8. Carp

9. Borscht

10. Baba ghanoush

11. Calamari

12. Pho

13. PB&J sandwich

14. Aloo gobi

15. Hot dog from a street cart

16. Epoisses

17. Black truffle

18. Fruit wine made from something other than grapes

19. Steamed pork buns

20. Pistachio ice cream

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras

24. Rice and beans

25. Brawn, or head cheese

26. Raw Scotch Bonnet pepper

27. Dulce de leche

28. Oysters

29. Baklava

30. Bagna cauda

31. Wasabi peas

32. Clam chowder in a sourdough bowl

33. Salted lassi

34. Sauerkraut

35. Root beer float

36. Cognac with a fat cigar

37. Clotted cream tea

38. Vodka jelly/Jell-O

39. Gumbo

40. Oxtail

41. Curried goat

42. Whole insects

43. Phaal

44. Goat’s milk

45. Malt whisky from a bottle worth £60/$120 or more

46. Fugu (this is one of the few foods I would never eat. It's Japanese Puffer fish and it can kill you)

47. Chicken tikka masala

48. Eel

49. Krispy Kreme original glazed doughnut

50. Sea urchin51. Prickly pear

52. Umeboshi (these are pickled prunes)

53. Abalone

54. Paneer

55. McDonald’s Big Mac Meal (I've had a bite of a Big Mac before, does that count?)

56. Spaetzle

57. Dirty gin martini5

8. Beer above 8% ABV

59. Poutine

60. Carob chips

61. S’mores

62. Sweetbreads

63. Kaolin

64. Currywurst

65. Durian

66. Frogs’ legs (I had a pet frog who I loved dearly, so that would be a "no")

67. Beignets, churros, elephant ears or funnel cake

68. Haggis

69. Fried plantain

70. Chitterlings, or andouillette

71. Gazpacho

72. Caviar and blini

73. Louche absinthe

74. Gjetost, or brunost

75. Roadkill

76. Baijiu

77. Hostess Fruit Pie

78. Snail

79. Lapsang souchong

80. Bellini

81. Tom yum

82. Eggs Benedict

83. Pocky

84. Tasting menu at a three-Michelin-star restaurant.

85. Kobe beef

86. Hare

87. Goulash

88. Flowers

89. Horse

90. Criollo chocolate

91. Spam

92. Soft shell crab (of course, I'm from Baltimore)

93. Rose harissa

94. Catfish

95. Mole poblano

96. Bagel and lox

97. Lobster Thermidor

98. Polenta

99. Jamaican Blue Mountain coffee

100. Snake

Cheap Eats: Chicken and Cheese Enchiladas

2008-08-19T06:45:00.000-07:00

I had always assumed that enchiladas were extremely difficult and time consuming to make, but after a recent dinner at my mom's, I learned just how simple they really are. So, a few days ago, I decided to try my hand at some Mexican cooking and while shopping for my ingredients, I discovered that enchiladas are, in fact, cheap eats! Think about this: at a typical Mexican restaurant, you'll pay around $12.00 for two enchiladas. Well, for just a few dollars, you can make a whole pan of them, enough to feed 4 people, and they'll taste even better.

Enchiladas are a great way to use up leftover roast chicken, but if you don't have any on hand, you could use black beans as a substitute, or they're great with just plain cheese. Anyway you slice it, enchiladas are cheap eats.

Ingredients:

1 cup shredded cooked chicken meat
1 1/2-2 cups shredded cheese (such as colby jack or Monterrey jack)

10 corn tortillas

1 very large vidalia onion, chopped

3 cloves garlic, minced

1/4 cup chilli powder

2 tbsp cumin

1 tsp ground cayenne pepper

1 can of crushed tomatoes, plus 1/2 can of water

Preheat oven to 400.
In a cast iron skillet, saute your onions and garlic in olive oil until translucent and almost starting to brown. Add in the spices, saute for about a minute and then pour in the tomatoes and water. Allow to simmer for about 10-15 minutes. Taste and season as desired. Transfer sauce to a blender and pulse until desired consistency. (You could also use an immersion blender directly in the skillet or pass the sauce through a food mill.)
Cover a large baking dish or roasting pan with 1/3 of the sauce.
Soften the corn tortillas by placing between two moistened paper towels and microwave for about 20 seconds. Fill each tortilla with a tablespoon each of cheese and chicken. Roll and place seam side down in the baking dish. Cover with the remaining sauce and sprinkle with shredded cheese. Bake for about 15 minutes or until the sauce is bubbling on the sides.
Serve hot with rice, beans, and salad.

Cheap Eats: Ramen Noodles. Yes, I said it. Ramen Noodles.

2008-08-07T11:55:00.000-07:00

You probably ate a lot of these in college and maybe you even pretend not to like them, but deep down, I think everyone really loves a steaming hot bowl of the salty, noodly goodness that is Ramen. You might think I've gone insane for giving you a ramen "recipe", but hear me out. If you've ever been to Asia, then you know that they actually serve instant noodles with lots of toppings at hawker stands all over the place. You can really put whatever you want in it, veggies, meat, eggs. If you have it, kimchi and egg are a winning combo (although seriously bad for the breath.) And at 25 cents a pack, they're big time cheap eats.

1 pack of ramen noodles (any flavor)

1 egg

drizzle of sesame oil

sri racha sauce to taste

1 green onion, sliced

1 carrot, julienned

black pepper

Cook the ramen noodles according to the directions on the packet, adding 1 egg. When you have about 30 seconds remaining, add the carrot. Transfer to a large bowl and garnish with green onion, sesame oil, and sri racha sauce. That's it!

Cheap Eats: Borscht

2008-08-05T07:57:00.000-07:00

Summertime means a plethora of delicious fresh veggies, which means they're pretty darn cheap and soup always is a good way to stretch your dollar. I love beets, but strangely enough, I had never made Borscht before. Luckily, the Joy of Cooking contains a very easy and delicious version that I made last night. Just don't make this if you're planning on going anywhere-- your hands will be purple from handling all those beets!

1 tbsp butter or olive oil

3 large beets, peeled and finely chopped (about 2 cups)

1 cup onion, finely chopped

1/2 cup carrot, finely chopped

2 cups beef stock

1 tbsp red wine vinegar

1 cup thinly shredded cabbage

Melt butter or heat oil in a large dutch oven over medium low heat. Add beets, carrots, and onions and saute for about 8 minutes. Add the stock, cabbage, and vinegar and simmer on low for about 30 minutes. Serve hot or cold.

Cheap Eats Series: Quesadillas with Black Beans and Zucchini

2008-07-31T12:13:00.000-07:00

I don't know about you, but if I hear Brian Williams say the words "stretch your dollar" or "pain at the pump", I just might stop watching the news altogether. But, the fact that our pals on the Today Show and the Evening news are doing endless segments on saving money indicates that we consumers are looking for ways to cut corners with spending. So, I thought I would do a series of cheap eats recipes. So, here goes...

I love quesadillas as much as the next girl, but I have a few qualms with the restaurant variety. First, they're overloaded with cheese and second they're a total rip-off. Who wants to pay $4.00 for something you could make for less than a dollar at home? My quesadilla made me a favorite on the babysitting circuit and combined with my vegetarian black beans as a side dish, it's a filling, satisfying, and undeniably cheap lunch or dinner. When shopping for your ingredients, try buying a block of cheese and shredding it yourself. Not only will it taste fresher, you'll get more for your money. Also, resist the urge to buy fat-free cheese. You'll get a lot more flavor out of the full fat variety, meaning you'll use a lot less.

Quesadillas

Ingredients:

1-2 tbsp olive oil
1 large flour tortilla

no more than 1/4 cup shredded Monterrey jack cheese or other cheese of your choice

Heat oil over high heat in large skillet until the surface starts to ripple. Add your tortilla and cook in the oil for about 30 seconds. Add the cheese to one half of the tortilla in an even layer and allow to melt. Then fold the non-cheese side over on top, flip quesadilla and cook for 15 seconds more. Drain on paper towels or coffee filters, cut into quarters and serve.

Simple Summer Zucchini:

Zucchini is abundant in summer, meaning it's dirt cheap and it tastes great. Honestly, I don't think I need to write this recipe, but in case you've never made zucchini before, here's the easiest way to make it.

1 zucchini per person, cut into 1/4 inch rounds

salt to taste

water

Place zucchini in a pot, cover with water, season with salt. Cover and bring to a boil. Cook for about 8 minutes or until your desired tenderness.

All American Spaghetti and Meatballs

2008-07-23T07:40:00.001-07:00

Sometimes nothing will do but big old plate of pasta. I'm not usually a big spaghetti and meatballs kind of gal, because it's always so heavy, but every few years, I get a craving for it. This recipe is by no means the authentic Italian version that your grandmother makes because, let's face it, I'm about as Italian as Bono. But here's my take on the traditional Italian American dish, lightened up a bit with my unfussy approach.

Quick Tomato Sauce

This recipe is based on one I found in a Lidia Bastianich Cookbook. I've never quite understood the ideology behind simmering tomato sauce all day, and I actually prefer this pared down version of tomato sauce that only takes about 20 minutes to cook. Because it's such a basic recipe, make sure your garlic and basil are fresh, fresh, fresh.

1 28 oz can of Italian Style tomatoes (preferably whole, but you could also use the crushed or ground kind, just not diced)

5-6 Fresh basil leaves, torn

4-5 smashed and peeled whole garlic cloves

olive oil, salt, and pepper to taste

pinch of sugar if needed

In a medium sauce pan, heat the tomatoes over low heat. If using whole tomatoes, smush them with a wooden spoon as they warm up.
Add the garlic, basil, and olive oil and cook on a low heat for about 20 minutes.
Taste and season with salt and pepper as needed.

*If the tomatoes are very acidic, you can add a pinch of sugar to mellow it out.

Meatballs

Because this recipe uses milk soaked bread, you can use a lower fat meat and the meatballs will still be moist. Feel free to use a mixture of pork and beef, or use turkey instead. I used plain beef here because I didn't feel like buying a ton of meat.

1 lb 95% lean ground beef

1/2 vidalia or mayan sweet onion, peeled and grated

1 large garlic clove grated with a microplane or 1 tbsp garlic paste

1 cup torn pieces of Wegman's tuscan garlic loaf or other bread of your choice, crusts removed

1/2 cup milk (low fat or skim is ok)

1 egg or 2 egg whites, lightly beaten

1/4 cup of freshly grated parmigiano-reggiano cheese

1 tsp dry oregano

1 tbsb fresh parsley, finely chopped

fat pinch of salt

ground pepper to taste

Preheat oven to 450.
Soak bread pieces in milk and set aside.
Combine ground beef, onion, and garlic in a large bowl.
Squeeze excess milk from the bread and add to the beef-onion mixture.
Mix in the rest of the ingredients.
Form beef mixture into small meatballs and place in a baking dish. Make sure the meatballs to do not touch each other.
Bake for about 8 minutes or until cooked through.
Add the meatballs to your Quick Tomato Sauce or other sauce of your choice and simmer very gently over low heat.
Cook spaghetti according to directions on box.
Top spaghetti with meatballs and sauce and serve.

*If you like, reserve a little of the sauce before adding the meatballs and toss the pasta in it before topping with the remaining sauce and meatballs.

Grilled Squid Skewers with Tomatoes Provencale

2008-07-16T06:49:00.000-07:00

For some reason, food always looks more festive when you put it on a stick. Maybe it's something in our caveman roots, but it seems to be a universal truth- put something on a stick and it automatically tastes better. Last night, I tested out this theory with a simple grilled squid recipe.

Spicy Grilled Squid Skewers:

Marinate the squid bodies and tentacles in a mixture of olive oil, red pepper flakes, fresh parsley, salt, and pepper (amounts are really up to you, I didn't measure anything), thread on bamboo skewers and grill for about 3-4 minutes on each side. Serve hot or room temperature with wedges of lemon to spritz over the top if you like. One word of caution: if you're squeamish about squid tentacles, just get the bodies instead, since the little legs appear to come alive as they hit the heat of the grill. If you're not easily grossed out, however, go for the tentacles over the bodies. They get nice and crisp on the outside and stay very tender on the inside.

Tomatoes Provencale:

I used a great recipe from the Barefoot Contessa Family Style cookbook to make these. Super easy and very impressive. When my hubby came home he exclaimed "ooooh!" when he saw them on the table. That's always a good sign! Plus, they're reasonably healthy. Here's my modified version, based on what I had on hand:

6 tomatoes on the vine, cored, seeds removed, and sliced in half

1 mini-baguette, blitzed in the food processor until fine

1 tsp fresh thyme leaves, roughly chopped

2 minced green onions, dark green parts removed
2 cloves garlic, finely minced

1 tsp kosher salt

pepper to taste

drizzle of olive oil

grated Gruyere cheese to taste

Directions:

Preheat oven to 400.

Place tomato halves in a heavy baking pan and fill with breadcrumb mixture (breadcrumbs, thyme, green onions, garlic, salt, pepper). Bake for about 15 minutes.

Remove tomatoes from the oven, drizzle with olive oil and top with Gruyere cheese.

Return to oven for about 2 minutes or until golden and crispy on top.

Serve room temperature.

Provencal Scallops and Chocolate Peanut Butter Cupcakes from the Barefoot Contessa

2008-07-09T09:03:00.000-07:00

Ah, what can I say about Ina Garten other than I truly, deeply love her. If I were a man or a woman attracted to other women, she would be my dream girl for sure. What I love about her is her easy elegance, classic style, and sheer, infallible confidence. Her cookbooks are superb, with beautiful pictures, great fonts, and really strong writing. Even the short dedication in her book, Barefoot Contessa at Home, is perfect in its succinct simplicity, "My home is wherever Jeffrey is."
And can we talk about her better half for a moment? Ina just happens to have one of the most endearing husbands ever to grace my television. I find it hard to believe that their interactions are manufactured for our entertainment. Instead, I think they just really love each other and that's so refreshing.

Ina, in a word, is fabulous.

Anyway, enough about my undying love for Ina. This weekend, I made her chocolate peanut butter cupcakes from the Barefoot Contessa at Home. Fantastic. I am not a good baker but these turned out great! My only modification to the recipe in the link above was that I used plain, lowfat yogurt instead of sour cream.

Monday, I made Scallops Provencal from Barefoot in Paris, which I served with basmati rice and garlicky sauteed spinach. One of the best things I have ever cooked and it made Monday night feel like a celebration. Unfortunately, it was so good, we forgot to take a picture! I'm not gonna lie, scallops are pricey, but it's a lot cheaper to make it at home, than to order it in a restaurant. Make this recipe. You'll thank me later.

Charm City Clam Chowder

2008-07-03T07:43:00.000-07:00

Last weekend, I made my very first attempt at homemade clam chowder and I was quite pleased with the results. Being that I am not from New England, this recipe is probably not authentic, but it tastes quite good. I like a very chunky soup, so I diced my potatoes pretty thickly and left the skin on. If you don't like it this way, make it however you like!

Ingredients:

1 1/2 tsp flour

7 tbsp unsalted butter

1 1/2 cups half and half

1/2 cup milk (I used 1%)

2 cups clam stock/juice

4 tbsp unsalted butter

4 small boiler or creamer potatoes, diced with skin on

2 carrot, peeled and chopped finely

1 celery stalk, peeled and finely chopped

1 large sweet onion, diced
1 slice turkey bacon or regular bacon, diced

1 bay leaf

3 sprigs fresh thyme

24 clams, coarsly chopped

1/2 cup corn

salt and pepper to taste (or if you really wanted to Baltimore-ify it, add a little Old Bay!)

Directions:

Make a roux in a small saute pan with 1 1/2 tablespoons of flour and about 3 tbsp of butter and set aside.

Saute the bacon, onion, celery, and carrots in butter in a large dutch oven for about 10 minutes or until tender and onions are translucent.

Add the milk, half and half, bay leaf, thyme, and clam juice and bring to a gentle simmer for about 30 minutes.

After the milk mixture has cooked, add a ladlefull to the roux and incorporate completely.

Add the roux mixture to the chowder.

Stir over low heat until thickened.

Add the chopped clams and corn and heat through.

Season with salt and pepper as desired.

Serve with a mixed greens salad and good, crusty bread.

Prepping Clams for Clam Chowder

2008-07-03T07:33:00.000-07:00

Being from Bawlmer, land of steamed crabs and "Natty Bo", clams are not exactly my specialty. But I've been yearning to try my hand at clam chowder for some time. One thing that kept me from it was my lack of knowledge of how to prep the clams for the chowder (many cookbooks assume that you already know how. I, however, did not.)

Basically, all you need to do is cook a bunch of clams in about 2 cups of water in a large sauce pan (I used my All-clad French skillet) over medium heat for 5 minutes. Remove the clams once they've opened and save the remaining liquid, which you can strain through a fine sieve or cheesecloth. So, not only do you (and by you I mean "I") avoid injury by not having to shuck the clams, you get homemade clam juice which you can then use to flavor your chowder.

After the clams have cooled, you can take them out of their shells with your fingers and chop them up.

This made me as happy as a clam. (I know... boo... bad pun.)

Sriracha Glazed Baked Chicken

2008-06-26T07:28:00.000-07:00

Recently, in an attempt to keep my waistline in check, I've been reading a lot of Cooking Light magazines. In the most recent issue, I came across a good looking recipe for a Grilled Sriracha Glazed Chicken, but as you know, I have a bit of a handicap when it comes to grilling. So here's my take on the recipe, changed up a bit to suit what I had on hand.

4 chicken drumsticks, skin on
4 chicken thighs, skin on
about a tablespoon of olive oil, set aside in a little prep bowl
salt and pepper to taste
2/3 cup pineapple preserves (the original recipe calls for mango jam, but I couldn't find it at Wegman's)
2 tbsp Sriracha sauce (you could also use Tabasco sauce- the taste is similar, but it's not nearly as thick, so I would cut it down to 1 tbsp in that case)
2 tbsp chopped fresh chives (I think the freeze-dried kind would be okay here too, but not the dry herbs)
2 tbsp seasoned rice wine vinegar

Preheat your oven to 350.
Prep chicken my arranging on a baking pan, skin side up, and brush with olive oil. Then season with salt and pepper.
While oven is heating, mix together the sriracha sauce, pineapple preserve, chives, and rice wine vinegar. Split into 2 bowls and set one aside to use when the chicken is cooked.
Brush chicken with a liberal amount of the sauce.
Bake chicken at 350 for 45-60 minutes or until cooked through, brushing with additional sauce about every 15-20 minutes or so.
Serve with spinach sauteed with minced garlic and olive oil and warm garlic loaf or other good bread.

Monkfish in Foil Packets with Lemony Linguine

2008-06-24T10:45:00.000-07:00

Here's a great summer recipe for monkfish from an old post which I served on a bed of lemony linguine. It's one of those great no-cook sauces, which means relatively little clean-up. I love the refreshing acidity of this pasta dish, which pairs really nicely with rich fish, especially salmon, but I wouldn't eat it alone as a main course unless you're just crazy for lemons. When plating, remove the monkfish from the foil packets and set on top of the pasta. Then pour over all of the delicious juices that were inside the foil packet.

Lemony Linguine

1/2 box of dry linguine or fettucine (I actually used fettucine in the picture, but lemony linguine just sounds so much nicer)
juice of 1 lemon
zest of 1 lemon
1/4 cup (approx) olive oil
1/4 cup (approx) parmesan cheese, plus more for serving
fresh herbs such as basil or thyme

Cook linguine in a large pot of well salted water according to instructions on the package.
Meanwhile, mix together all of the wet ingredients, then whisk in parmesan cheese.
When pasta is cooked, drain, but reserve the cooking water, and mix with sauce, adding pasta water as needed.
Sprinkle with fresh herbs and extra parmesan cheese.

BBQ Roast Beef- Apartment Style

2008-06-17T11:23:00.000-07:00

When summer's here, all I ever want to eat is seafood and barbecue. But, when you live in a 13th floor apartment in the middle of the city, outdoor grilling is pretty much out of the question and you can't exactly set up a smoker in the middle of your living room without provoking the wrath of the condo association (and perhaps the fire department). So, when craving sweet and smoky BBQ the other night, I came up with a solution. Barbecue Roast Beef with a dry rub. Simply smother an eye of round with this seasoning mix and pop it in the oven. About an hour and a half later, serve up with baked beans, corn on the cob, veggies cooked on the grill pan, and garlic toast. Now that, my friends, I'd call a cookout... apartment style.

Ingredients:

1 approximately 2.5 lb eye of round roast beef
Spice Rub (recipe from Cooking Light follows)

Preheat oven to 350.
In a small bowl, combine 1 tbsp brown sugar, 1 tbsp paprika, 2 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 3/4 tsp salt, pepper to taste, red pepper flakes to taste.
Spread rub all over your roast beef and cover roasting pan with tin foil.
Roast, covered with foil, for 30 minutes.
Remove foil and cook for an additional 45 minutes to one hour.
Remove from oven and rest on a cutting board, tented with aluminum foil, for 15-20 minutes.
Carve into thin slices and serve immediately with barbecue sauce on the side.

Chana Masala (Chickpea Curry)

2008-06-12T07:44:00.000-07:00

I have to send a big thanks to Meena, author of the great Indian Food blog Hooked on Heat for this fantastic recipe. I've been craving Indian food for a few days, but didn't feel like ordering from the take-out place across the street, especially when I've been suspecting that the dish I love, Chana Masala, is really cheap to make. Well, once you make the initial investment in the spices needed in this recipe, it sure is! Can of garbanzo beans? 75 cents. Tomatoes? pretty reasonable. Onions? Always have them. I've always been a little intimidated by cooking Indian food, especially since it usually seems so labor intensive, but I had been wanting to give it another shot for a while and Meena's recipe seemed pretty straight forward. So, with the price factor combined with the easiness of this recipe and the resulting extreme deliciousness, I'd call this recipe a hit.

I followed the recipe quite closely but left out the green chile pepper because I couldn't find one at the store. Also, I had some fresh cherry tomatoes on hand, which I used, but added some canned whole tomatoes, because it wasn't quite enough.

Chicken Teriyaki with Grilled Zucchini

2008-06-11T09:08:00.000-07:00

This quick and easy dinner takes just minutes to prepare, with just a few ingredients that you probably already have on hand. If you're looking for new ways to prepare summer's ubiquitous zucchini or green squash, try grilling it! The vegetable's texture holds up well to the cooking method and the smokiness of the grill works great with zucchini's slightly sweet flavor. I also grilled the chicken breast, but you could just as easily stick it under the broiler for a few minutes.

Grilled Chicken Teryaki with Homemade Marinade:

Boneless Skinless Chicken Breasts, halved lengthwise if very thick

1 part low-sodium soy sauce

1 part sake (recipe traditionally calls for mirin, but I didn't have any)

about 1 tbsp honey (omit if using mirin)

Mix together marinade ingredients with a whisk, and add the chicken breasts. Marinate in the refrigerator for at least 1 hour or preferably overnight.

If using a grill pan, preheat until almost smoking and carefully add your chicken breasts so that they do not touch each other. Cook undisturbed for about 5 minutes or until they come away easily from the grill.

Flip and grill until the chicken is cooked through, about 3-5 minutes more depending on the thickness of the chicken breasts.

Transfer to a plate and cover tightly with aluminum foil.

Grilled Zucchini

1 zucchini per person sliced lengthwise into 1/4 thick strips

salt, pepper, garlic powder, and paprika to taste

olive oil for brushing zucchini

Brush zucchini slices with olive oil on both sides and season with salt, pepper, garlic powder, and paprika. (If using garlic salt, omit regular salt.
Heat grill so that it is almost smoking and add the zucchini pieces.
Cook for about 3 minutes and flip to cook about 3 minutes more.
Continue to flip and cook until zucchini is fork tender.
Serve chicken and zucchini with steamed short grain (sushi) rice.

Grilled Mahi Mahi with Mango Lime Salsa

2008-06-09T11:33:00.000-07:00

Well, for those of you fellow East Coasters, you know it's hot hot hot. And when the temperature goes up, the last thing I want to eat as anything heavy. Luckily, my local Wegman's happens to feature some of the most beautiful seafood in town. A few days ago, I was happy to discover the gorgeous store cut mahi mahi and improvised this yummy little dish with a very ripe mango I picked up. Super healthy, very light, and perfect for summer!

1 lb of mahi mahi fillet

about 1 tbsp of olive oil

salt and pepper to taste

Salsa:

1 ripe mango, peeled and diced

juice of 1/2 lime

about 1 tsp lime zest

1/2 red onion, diced

pinch of red pepper flakes

pinch of salt

Special equipment: Grill or grill pan

Preheat your grill pan until almost smoking.

Season fish liberally with salt and pepper and brush on both sides with olive oil.

Place on grill skin side up and cook undisturbed for about 7 minutes. Flip and cook for another 5 minutes or until completely opaque.

While fish is cooking, mix together salsa ingredients and set aside.

Transfer cooked mahi mahi to individual plates and top with a dollop of salsa. Serve immediately.

"Southwest" Salmon Caesar Salad with Homemade Garlic Croutons

2008-05-21T07:21:00.002-07:00

I was really excited to make this recipe that I found in Cooking Light magazine. Although I don't normally care for Caesar salad, this was definitely good, but I must admit, it was low on southwest flavor. If I were to make it again, I think I would add some black beans and maybe some avocado (although then I guess it wouldn't be "light" anymore). The dressing is very good and doesn't taste "diet" at all, but if you're sensitive to garlic, I would reduce the amount by at least half. To make the recipe, click on the link to Cooking Light's Website.

And instead of buying croutons, which, let's face it, taste like salty packing peanuts, try making my homemade garlic croutons.

Salmon Caesar Salad

2008-05-21T07:21:00.001-07:00

I'm Back with Homemade Croutons

2008-05-20T12:05:00.000-07:00

Yes, I realize that my last post was way back in January, but that doesn't mean I've stopped cooking! It just means that my freelancing career has really taken off, so I haven't had quite as much time to blog as I used to. But, I am just bursting with recipes to share. So, here's one that I made up last night.

As you may have read, I love Wegman's and their absolutely divine cheese bread. Well, I recently discovered another carb-coma inducing delicacy in their bakery aisle: the Tuscan garlic bread. It's a crusty boulle, or ball shaped loaf, that is somehow imbued with the flavors of garlic and olive oil. It's great with my Italian Wedding soup, but also makes fantastic toast for an afternoon snack. Just yesterday, I had a half of a loaf that had gone stale but couldn't bear to part with it. So, I decided to try making croutons. They're so easy that I have no idea why anyone would buy the nasty store-bought variety.

Garlic Croutons:

1/2 a loaf of Wegman's Tuscan Garlic Bread, cut into large cubes

2 tablespoons melted butter (I actually used Smart Balance, so you could use that too)

non-stick spray for the pan

Directions:

Pre-heat oven to 350 degrees.
In a large bowl, toss the bread cubes with melted butter until all the liquid is absorbed.
Spread in one layer on a baking sheet so that the croutons are not touching.
Bake for 15-17 minutes or until golden brown and crisp.
Transfer the croutons to a cooling rack and allow to cool completely before storing.

Warning: It may be difficult to not eat all of the croutons while they are cooling on the rack. It's best to remove yourself from the area.

Turkey Portabello Mushroom Burgers alla Margarita

2008-01-10T06:51:00.000-08:00

This recipe is so simple and extremely delicious. It's basically a big turkey meatball on top of a broiled portabello mushroom, garnished with caprese salad. Pop the burgers in the pan, the mushrooms under the broiler, chop up your three salad ingredients and you're done.

For the topping:

1 small ball of mozzarella cheese

5 basil leaves, torn or cut into thin strips

1/2 a pint of grape tomatoes, halved

a drizzle of olive oil

salt and pepper to taste

For the Burgers:

Turkey Burgers on Portabello Mushrooms1lb ground turkey (chicken works, too)

1 egg, beaten

about 1/2 cup or so of Italian Seasoned Breadcrumbs

A fat pinch of dried thyme

A few shakes of minced dehydrated onion

ground pepper to taste

pinch of kosher salt

For the Mushroom

4-5 portabello mushrooms, stems removed

about 2 tablespoons of extra virgin olive oil for drizzling

salt and pepper to taste

Mix together all burger ingredients gently with fingertips. Be careful not to overmix or the meat will be very mushy and hard to work with. Set aside.

Arrange mushrooms on a broiler pan, drizzle with olive oil and sprinkle with salt and pepper. Place under broiler (if they are small enough, you can do this in a toaster oven) for about 7 minutes, then flip and broil for about 5 minutes more.

Over medium high, heat olive oil in a large skillet and shape turkey mixture into patties, placing one at a time into the hot oil. Be careful that the oil doesn't pop up and splatter on you. After about 5 minutes, flip the burger over. It will be golden brown. After about 5-7 more minutes, burgers will be cooked through .

While the burgers are cooking, dice the mozzarella, slice tomatoes and basil. In a small bowl, combine all three ingredients with olive oil, salt and pepper. Set aside.

Plate the burgers on top of the mushrooms. Top with tomato mozzarella basil mixture.

Serve immediately.

Easy Pan Fried Tilapia with Orzo Stuffed Peppers and Lemony Asparagus

2008-01-09T09:03:00.000-08:00

Despite the calendar's assertion that it is January, the weather here in Charm City has decided that it's spring. The balmy temperatures put me in the mood for a light dinner imbued with the crisp fresh flavors of garden cooking. Whenever I make these stuffed peppers, I always have leftover stuffing and I discovered today that it makes for a great soup. A little chicken broth, some pepper and a pinch of red pepper flakes, 10 minutes on the stove and you're in business.

Pan fried Tilapia

Tilapia is a great, mild but firm white fish that lends itself to pretty much any cooking method. But, if you can't find it, you could certainly use catfish.

1 pound tilapia fillets seasoned with salt and pepper

about 3/4 cup flour for dredging

1 egg beaten

about 3/4 cup Italian seasoned breadcrumbs

About 3 tablespoons olive oil, more if necessary

Heat olive oil in a heavy skillet over medium-high heat until surface is rippled, but not smoking.

Add tilapia fillets and allow to brown, about 3-4 minutes. Flip and fry for another 3 minutes.

Serve immediately or keep warm in a 200 degree oven until ready to serve.

Orzo Stuffed Peppers

Try to find peppers that stand up straight on their own. It will make life easier.

4-6 bell peppers, any color except green, tops and seeds removed so they look like little cups. Save the tops and dice them.

1 1/2 cups orzo

4 cups low sodium chicken broth

1/2 cup fresh mozzarella, diced (about 1/2 of a small ball)

3 cloves garlic, minced

2 tablespoons fresh basil, torn or sliced

salt and pepper to taste

about 1/4 cup grated Parmesan cheese, plus about 1 tbsp for topping

28 oz whole canned tomatoes

1 tbsp olive oil

Preheat oven to 450.

Bring a pot of chicken broth to a boil and add orzo. Cook 4 minutes and drain, reserving the broth.

Meanwhile, break up the whole tomatoes in a large bowl. Add the seasonings, diced pepper, Parmesan cheese, garlic, olive oil and basil and stir together. Add strained orzo and stir to combine.

Using a spoon, stuff each pepper with orzo mixture and transfer to a 9 1/2 x 11 1/2 inch baking pan (I use Pyrex). Pour in the remaining chicken broth. Cover with aluminum foil and bake for about 45 minutes.

Carefully remove the aluminum foil and top the peppers with some Parmesan cheese. Return to the oven for about 10-15 more minutes.

Serve immediately.

Lemony Asparagus

1 bunch asparagus stalks, woody ends removed
about 1/8 teaspoon fresh lemon zest
salt and pepper to taste

Steam the asparagus, seasoned with salt, pepper, and lemon zest in a steamer basket for 5-7 minutes or until they reach desired tenderness. Serve immediately, or toss with olive oil and serve at room temperature as an appetizer.

Turkey Chilli with Drop Biscuits

2008-01-04T09:06:00.000-08:00

For the past few days, it's been absolutely frigid outside, so naturally, the last thing I want to eat for lunch is yogurt. Thank goodness I am always making large batches of turkey chilli to heat up in case of emergencies. And if you don't happen to have any corn meal hanging around, drop biscuits are a great accompaniment, and much quicker than traditional rolled biscuits. I have been making them since I was a kid and they are one of the very first things I learned to bake on my own. I actually prefer drop biscuits for their nubby exterior, which becomes golden and crispy when baked. And for some reason, being able to whip up a homemade bread to enjoy with a meal just makes me feel so virtuous, even if it only took 5 minutes to prep.

Quick and easy drop biscuits

1 3/4 cups flour

1/2 teaspoon salt
2 tablespoons baking powder

2 tablespoons butter

2 tablespoons shortening (or you could do 4 tablespoons shortening and no butter)

1 cup and a few splashes milk (any kind will do)

Whisk together all of your dry ingredients in a medium sized bowl and then cut in the butter and shortening with two knives or a biscuit cutter. When it's combined enough, your dough should resemble fine gravel, but you can keep cutting it in after that until it looks like corn meal, if you like. Then use your fist to make a well in the center of the dough and pour in your milk. Using a wooden spoon, stir gently until combined. It will be lumpy and that's a good thing. If you mix it too much, your biscuits will be tough.

Drop them onto an ungreased cookie sheet and bake on 450 for about 12 minutes.

Makes 6-8 large biscuits. Serve plain or with butter, jam, honey, or other toppings of your choice.

New Year's Brunch- Potato Pancakes

2008-01-01T10:56:00.000-08:00

I've come to the conclusion that potatoes are one of the perfect foods: delicious, inexpensive, and easy to prepare using almost any method. But, leftover, they often become bland, gloppy, and tasteless. Luckily, there are ways to rejuvenate your potatoes from the night before. Here's an example of how to turn your mashed potatoes from dinner into a delicious breakfast or brunch. You can top with a bit of sour cream and chives, apple chutney, or even some smoked salmon and cream cheese, but I'm a purist when it comes to potato pancakes.

Left-over Mashed Potato Pancakes

Left over mashed potatoes

A hand full of flour, plus extra for dredging

salt and pepper to taste

olive oil to coat the pan

(fresh herbs, ham, onions, etc to mix in if desired)

Mix potatoes with a handful or two of flour and form into pancake shapes. Dredge each side lightly in flour.

Heat olive oil in a heavy skillet over medium high eat until the surface begins to ripple.

Add pancakes and allow to brown on each side- about 5 minutes per side at least. Be patient! They will fall apart if you try to flip too soon. They should resemble a hash brown when you flip it.

Allow to brown on the other side and serve immediately with any toppings you like.

New Year's Dinner

2008-01-01T08:08:00.000-08:00

Happy New Year everyone!

Last night we avoided the crowds and enjoyed a nice New Year's Eve for two at home. On the menu? Juicy pork roast with caramelized carrots, fennel, and onions and roasted garlic mashed potatoes. With the help of my brand new Kitchen Aid Mixer, my mashed potatoes were the lightest, fluffiest I have ever made.

Pork Roast with caramelized vegetables

1 pork roast

salt, pepper, and poultry seasoning to taste

drizzle of olive oil

4-5 carrots, peeled and cut into 3/4 inch chunks

1 fennel bulb, cut into eighths

4-5 garlic cloves, skins on

1 yellow onion or 1/2 a Mayan sweet union, cut into eighths

pinch of dried thyme

salt and pepper to taste

a few good glugs of olive oil

Preheat oven to 325 degrees.

In a 9 1/2 x 11 1/2 inch baking pan, such as Pyrex, combine the vegetables and toss to coat with olive oil, salt, pepper, and herbs.

Make a space for the pork roast in the center of the vegetables and place pork in, fat side up. Season with salt, pepper, and poultry seasoning and drizzle with olive oil.

Roast in the oven for at least 60 minutes or until the pork is cooked through and the juices run clear.

Allow pork to rest on cutting board for 20 minutes before slicing. While pork rests, return the vegetables to the oven, raise heat to 425, and roast for an additional 2o minutes.

Starbucks Gingerbread Loaf

2007-12-30T08:46:00.000-08:00

We all know that one of the best things about the holiday season is the proliferation of excuses we permit ourselves to use in regard to eating desserts at any time of day. Apple pie, oatmeal cookies, and pumpkin loaf with cream cheese frosting all become acceptable breakfast foods. Another great option before we all go back to our normal eating habits on January 2? Starbucks ginger bread loaf. This morning, I enjoyed my mother's homemade version and I suggest you try it. Click here to find the recipe on Recipe Zaar. Make sure to use the candied ginger on top- it makes all the difference.

Looking for a great cup of coffee to go with this cake? Try this one!

Quick and Easy Christmas Eve Dinner Idea: Linguine a la Carbonara

2007-12-23T18:44:00.000-08:00

If you're rushing around looking for a simple, elegant, and decadent Christmas Eve dinner that can be made entirely of kitchen staples, look no further than linguine a la carbonara. You can make this out of pretty much any pasta and the results are delicious. And the best part? It's on the table in about 20 minutes.

Linguine a la Carbonara

1 egg beaten

splash of heavy cream

2 tablespoons grated Parmesan cheese

pinch of dried thyme

freshly ground pepper to taste

pinch of salt

3-4 slices thick sliced cured bacon, diced

1 onion, thinly sliced

fresh ground pepper to taste

1 lb box dried linguine or other pasta of your choice

In a saute pan, crisp bacon over medium heat. Add the onions and allow to soften and caramelize slightly in the bacon fat. Reduce heat to warm.

In a small bowl, whisk together heavy cream and the beaten egg. Mix in the Parmesan, thyme, pepper, and salt and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the package directions.

Transfer cooked, drained pasta to a large bowl, combine with bacon and onion mixture and then quickly stir in the egg and cream mixture.

Serve with cooked frozen peas, if desired, and top with additional Parmesan cheese.

Easy Christmas Eve Dinner Idea: Linguine Tricolore with Pesto, Tomatoes, and Mozzarella

2007-12-23T10:51:00.000-08:00

Tomorrow is Christmas Eve and if you're scrambling around trying to figure out an easy but festive dinner idea, I have just the thing. Try my favorite 15 minute pasta- Linguine with pesto, grape tomatoes, and fresh mozzarella cheese. If you have a prepared pesto on hand, it takes just minutes to assemble this delicious pasta with all the colors of Christmas.

Linguine Tricolore

For 4-6 people

About 1/2 lb fresh mozzarella, cut into small cubes

3 tablespoons prepared pesto

1 8 ounce container of grape tomatoes, halved

1 lb box dried linguine or other pasta of your choice

Bring a large pot of salted water to a boil, add linguine and cook for about 11 minutes.

In the bottom of a large serving dish, spoon out the pesto. When pasta is al dente, drain, reserving the pasta water, and add to the bowl to combine with pesto. Add any pasta water to help mix with the pesto.

Gently fold in the tomatoes and cheese, sprinkle with a little fresh ground pepper if desired and serve.

Really, it's that easy. Now you can wrap those presents!

Holiday Drink Ideas- Alcoholic and Non-Alcoholic

2007-12-20T12:06:00.000-08:00

Ho ho ho! Christmas is almost here and I am sure many of you will be entertaining this weekend straight through until New Year's! Well, all that work sure can make you work up a thirst, so here are a few ideas for holiday style beverages:

Cocktails and other Alcoholic Beverages:
Tyler Florence's Cranberry Kir Royale- a fun twist on an elegant classic.
Sandra Lee's Gingerbread Martini- this looks lethal, but for those of you who like martinis, it's probably good.
Alton Brown's Eggnog- this is the traditional kind, made with eggs.
"Amazingly Good Eggnog"- this one has no eggs, but not for kids.
Holiday Hot Chocolate- for a kiddie safe version, just add a dash of orange extract
Mulled Wine

Non Alcoholic Drinks for the Whole Family:
Non Alcoholic Eggnog- still has eggs, but you could leave them out.
Hot Spiced Apple Cider
Pumpkin Pie Steamer- my very own recipe. Make sure to use lots of whipped cream... it's the holidays, after all.
Shirley Temple- These remind me of being a little girl and eating in fancy restaurants with my family. They're festive, red, and no one can resist them.

Have a favorite drink recipe you would like to share? Leave a comment!

Holiday Dessert Ideas

2007-12-17T13:07:00.000-08:00

Christmas is almost here and if you haven't started thinking about your dessert options, you better get busy! Here are a few ideas for easy entertaining:

Rachel Ray's Gingerbread Cupcakes with Cream Cheese Frosting (did somebody say yum-o?)
Giada De Laurentiis' Panettone Bread Pudding with Cinnamon Syrup - I am thinking of making this for Christmas Eve Dinner.
Paula Deen's Pumpkin Roll Cake (it's "diet", of course!)
Red Velvet Cake with Butter Roux Frosting
Chocolate Earl Grey Truffles- very sophisticated and make a great gift.
Coffee Ice Cream and Mexican Chocolate Sundaes with a Cinnamon Sugar Tortilla - extremely simple and super good.
Warm Milk Chocolate Souffles with Vanilla Ice Cream - an impressive and elegant way to end a meal

Turkey Cutlets Parma Rosa

2007-12-14T10:03:00.000-08:00

When I was a kid, one of my mom and my favorite dinners was pasta with "parma rosa" sauce. It was a creamy pink parmesan laced sauce with a hint of tomato flavor. Last night, I while making my dinner, I got to thinking about that sauce and whipped up this little improvisation. Unlike my inspiration, there's no pasta here and it's lighter on the cheese, but the idea is still there.

Turkey Cutlets Parma Rosa

3 turkey breast cutlets seasoned with salt and pepper

flour for dredging

1 8 oz pack of sliced cremini mushrooms

pinch of dried thyme

A pad of butter

1 yellow onion, sliced

3 cloves garlic, minced

1 cup low sodium chicken broth, such as Swanson's Natural Goodness

1 tbsp tomato paste

splash of half and half

olive oil to coat the bottom of your pan

In a heavy saute pan or skillet, heat olive oil over medium high heat.

Lightly dredge turkey in the flour, shaking off the excess, and add to the pan.

Allow to brown on each side, about 2 minutes per side, but do not cook through. Transfer to a plate.

Add mushrooms to the hot pan and allow to brown, seasoning with pepper and dried thyme. After the mushrooms have browned, add a pad of butter and the sliced onion. Saute until onion has softened and is translucent, but do not brown. Add the minced garlic and saute until fragrant. Add the broth and allow to bubble up, then stir in the tomato paste until it dissolves completely. Return the turkey to the pan and reduce heat to low, cooking for about 5 minutes or until turkey is cooked through. Turn off heat and stir in a splash of half and half. Top with a dusting of parmesan cheese.

Pork Chops with Hearty Musroom Sauce and Polenta

2007-12-14T09:27:00.000-08:00

I do adore the other white meat, but sometimes have trouble thinking past pork roast and pan fried pork chops. The other night, I had two beautiful thick cut chops sitting in my fridge and I came up with this delicious and healthy wintertime meal. You can easily play around with this menu to make it feed a crowd and the elegant presentation on a bed of creamy polenta makes it great for Christmastime entertaining.

Pork Chops with Mushroom Sauce:

2 thick cut boneless pork chops

approximately 1/4 teaspoon poultry seasoning

flour for dredging, seasoned with salt, pepper, and garlic powder

about 1/2 a pint of sliced cremini (baby bella) mushrooms

1 red onion, sliced thinly

2 cloves garlic, minced

3/4 cup beef stock (I used Wegman's Culinary Beef Stock)

pinch of dried thyme

Olive oil to coat the bottom of the pan

Heat your olive oil over medium high heat in a heavy saute pan.

Season pork chops with salt pepper and poultry seasoning. Dredge lightly in flour and transfer to the hot oil. Brown the pork chops on either side, about 3 minutes per side, but to not cook through. Transfer to a plate.

Add the sliced mushrooms and onions to the pan, season with pepper and thyme, but do not salt, allowing them to brown and caramelize. If necessary, add a bit more olive oil. Once the mushrooms and onions have cooked down, add the minced garlic and saute until fragrant. Pour in the beef stock and let it bubble up. Add the pork chops to the pan, cover, and reduce heat to medium-low or low. Cook for 7-10 minutes or until pork is cooked through.

Serve with Roasted Garlic Mashed Potatoes or Creamy Polenta (recipe follows).

Creamy Polenta

2/3 cup corn meal (I used Indian Head brand, but any brand works)

3 cups water

3 tablespoons butter*

Salt and pepper to taste

Freshly grated Parmesan cheese to taste

In a saucepan, bring the water to a boil over high heat. Slowly pour in the corn meal while whisking vigorously. Do not dump in all in at once or your polenta will be incredibly lumpy. Reduce the heat to low and allow the polenta to thicken, stirring frequently. After about 15 minutes, your polenta will be tender and creamy and will have lightened in color a bit. Now turn off the heat and add your butter, salt and pepper, and stir in freshly grated parmesan cheese.

*If you wanted to lighten up this recipe, you could omit the butter and use low sodium chicken broth instead of water. That way, you will still have a rich flavorful polenta.

Leftover tip- Once polenta is refrigerated, it becomes firm. Cut these leftovers into triangles or strips and pan fry in olive oil until crispy on both sides. Sprinkle with salt, pepper, and Parmesan and serve as a side dish or snack.

Red Velvet Cupcakes

2007-12-10T10:41:00.000-08:00

After looking through a bunch of recipes for red velvet cake, I made a hybrid of a few, with a mixture of butter and shortening. The frosting was a vanilla butter-roux, rather than the cream cheese frosting I saw on many recipes, including that of my favorite cookbook author, Nancie McDerrmott. If you don't have her book Southern Cakes, you should really check it out from the library or buy a copy. Her style of writing is so approachable and friendly, like she is in your kitchen talking to you about her recipes, which in my opinion makes the best kind of cookbook.

To make the frosting, and you really must make this frosting:

Heat 1 cup milk (any kind is ok) with 2 tbsp flour, whisking frequently, over medium heat until nice and thick. Remove from heat and let cool completely.

In a large bowl, beat together 2 sticks softened butter with 1 cup confectioners sugar and 1 teaspoon vanilla until it is very fluffy and light. Add in the cooled milk-flour mixture and beat until it's thickened and spreadable.

Refrigerate until about 30 minutes before you want to serve it.

Red Velvet Cake?

2007-12-07T15:47:00.000-08:00

I'm going to a pot luck dinner tomorrow and I'm responsible for dessert. I would love to make red velvet cupcakes, since they will look really Christmas-y. Anyone have a good recipe for it? I would really like one that is a. made with veg. oil or shortening rather than butter, and b. has a fluffy white frosting that is not cream cheese.

Anyone who has one, please leave a comment!

Wegman's Cheese Bread

2007-12-04T12:50:00.000-08:00

I am a huge fan of the growing chain of grocery stores, Wegman's, for many reasons. Sure, they have a great selection of produce, great prices, and a big international food section. But, there's another reason I love this place... the cheese bread. Sure, it's a simple concept, bread and cheese, but somehow the geniuses at Wegman's have combined them in a way to create one of the most delicious foods in the world. Flaky on the outside like a croissant, chewy and airy on the inside, with just enough cheese and a buttery finish. It goes great with a big bowl of soup, and it also makes excellent toast.

Oh, Wegman's bread, I do love it so. Just don't leave me alone with a loaf of it...

Leftovers

2007-11-29T07:38:00.000-08:00

I can't believe that Thanksgiving was already a week ago. Earlier this week, when trying to use up leftovers from my favorite holiday, I whipped up a nice little dinner that was a little less sinful than regular Thanksgiving:

Herb baked turkey breast steaks

Preheat oven to 425 degrees

Season boneless, skinless turkey steaks with salt, pepper, ground sage, and thyme, (or, you could use poultry seasoning, but in this case, go easy on the salt, since it has salt in the blend) and drizzle with olive oil and place in a baking dish, such as Pyrex with a few garlic cloves in the skin and 1/2 a lemon.

Bake for about 12 minutes or until steaks are cooked through (cooking will vary, depending on thickness of the turkey steaks).

Quick mushroom gravy

Saute about 8 oz sliced baby bella mushrooms with 1 minced garlic clove in olive oil until the mushrooms are browned nicely and sprinkle with ground sage and pepper.

Add low sodium chicken stock (or turkey stock if you have it) and bring to a simmer.

Add 1 tablespoon cornstarch dissolved in cold water and stir slowly allowing the mix to thicken.

Season with parsley, pepper, and a seasoning salt like Beau Monde or Celery Salt.

Leftover sauerkraut and stuffing

Steamed asparagus

The Catkins Diet

2007-11-27T10:09:00.000-08:00

A cat post on a food blog? No, I have not gone insane, this is food related... sort of.

When we spend so much time thinking about the food we feed our families and ourselves, it's important to take some time to think about the way we nourish our other cherished family-members, our pets.

I just read an article from MSNBC about the dramatic rise of feline and canine diabetes in the US and it appears that our pets' waistlines are growing right along with our own. My own cat, Midnight, has had a lifelong battle with her weight, which the vet attributed to her genes, but she has had some remarkable success with the s0-called "Catkins" diet.

There is also a growing raw food movement among pet-lovers which supposedly helps with an assortment of health issues. My sister successfully started one of these regimes for her two dogs, which resulted in a healthy weight loss for one and decreased arthritic pain and seizures for the other.

Any thoughts?

Thanksgiving recap

2007-11-26T12:11:00.000-08:00

This years 2-day Thanksgiving Extravaganza really took a lot out of me, but it sure was worth it. Day one was relatively easy, since all I had to do was show up and season some gravy, but day two was my day of cooking. On the menu:

Roast turkey with lemon and herbs (done in the convection oven)
Herbes de Provence and Granny Smith Apple Stuffing
Roasted Butternut Squash
Sauerkraut with bacon
Roasted Garlic Parmesan Mashed Potatoes
Steamed Asparagus

I'm not much of a baker and pie crusts make me absolutely insane, so we got some help from Wegman's on that one. And honestly, their pies look and taste homemade, so no one knows the difference.

What did you have for dinner?

I'm thinking Thanksgiving... Roast Turkey Convection Style

2007-11-21T18:41:00.000-08:00

This year, as in years past, I will be indulging in two consecutive Thanksgiving Dinners, one of which I will be cooking on Friday. Last year we had a bit of a fiasco as I tried to cook my first turkey and learned a little late that the oven I was using only bakes using the convection setting. So for several hours, my turkey essentially broiled, which made for nice crispy skin, but a raw underbelly. At the time, I assumed it was a problem, so I flipped the turkey and proceeded to broil it on the other side until cooked through. Amazingly, it still retained most of its moisture and tasted good. Needless to say, I was thankful.

This year, I'll be experimenting with the convection setting to get a hopefully perfectly baked, plump and moist bird- free-range this year. I've been boning up on my convection literature. Here are a few links to things I have been reading:

http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2003/11/19/FDGFQ33E3N1.DTL

http://www.eatturkey.com/consumer/cookinfo/convec.html

http://www.chowhound.com/topics/343727

http://www.chowhound.com/topics/461713

Has anyone out there tried this method? I'd love to know what happened!

***Thanks to STOCK.XCHG and photographer Donald Cook for the turkey image.***

I'm thinking Thanksgiving: Roasted Garlic Parmesan Mashed Potatoes

2007-11-20T10:27:00.000-08:00

Sure, we call it Turkey Day, but everyone knows that the real reason we all look forward to the Thanksgiving Feast is so we can overindulge in a true carb-fest. Stuffing, mashed potatoes, bread, and pies. Admit it, you've gone back for seconds only to return with a monochromatic plate of various shades of beige.

Well, in the spirit of Thanksgiving, here's my favorite way of making mashed potatoes. Since everyone likes their potatoes differently, the amount of liquid and butter is entirely up to you. For a lighter version, substitute chicken broth for some of the milk and butter.

3-5 garlic cloves, roasted in olive oil for about 30 minutes at 400 degrees

About 1 russet potato per person, peeled and cut into chunks

Milk, cream, or half and half

butter

salt

pepper

about 1/4 cup Parmesan cheese

In a large pan, bring sliced and cut potatoes to a boil with cold water and cook until tender, about 15 minutes.

Drain and return to the pan, but don't have the heat on the burner. The residual heat of the pan will dissolve any excess liquid.

In a large bowl, whip, mash, or rice your potatoes. Mix with milk and butter, and fold in the smashed roasted garlic cloves and grated Parmesan. Season with salt and pepper.

Monkfish en Papillote with Tomato, Caper, and Kalamata Olive Sauce and Lemon Asparagus Spears

2007-11-16T09:09:00.000-08:00

Monkfish was once known as "poor man's lobster" for its similarity in texture to the more expensive shellfish. But monkfish is a great choice for more than just its lobster-like consistency. The firm and moist white flesh lends itself to a variety of cooking methods, from braising, to pan frying, and steaming. Plus, there's always the added bonus of not having to cook it alive.

Cooking fish en papillote sounds fancy, but it actuality it's an easy and almost fool-proof way to cook most types of fish. The fish steams in a parchment or aluminum foil bag, retaining its moisture and concentrating its flavor. Here, I cooked the monkfish with a simple sauce right on top, resulting in a super easy clean up.

1 lb, or 2 fillets of monkfish

salt and pepper to taste

For the sauce, mix together...

About 14oz diced canned tomatoes

2 tablespoons chopped pitted kalamata olives

1 tablespoon chopped capers

lemon juice of 1/2 a lemon

a splash of extra virgin olive oil

pinch of fresh thyme

Preheat oven to 400 degrees.

In a large baking dish, place each fillet on an individual sheet of aluminum foil and season with salt and pepper. Fold the foil upwards so it cups around the fish, leaving a little room on all sides. Top each fillet with the sauce and fold up the tops of the packets so that there is a tight seal, but make sure there is room at the top above the fish, or it will not steam nicely.

Place in the oven to cook for about 15-2o minutes, depending on your oven.

Serve with lemon asparagus spears.

A key ingredient in hollandaise sauce, lemon is a classic accompaniment to asparagus. Lighter, fresher, and requiring significantly less effort, these quick and easy lemon asparagus spears compliment the fish perfectly, with just a hint of citrus flavor imparted by a dash of lemon zest.

1 bunch asparagus stalks, woody ends removed

about 1/8 teaspoon fresh lemon zest

salt and pepper to taste

Italian Wedding Soup with Chicken Meatballs

2007-11-16T07:05:00.000-08:00

On a dark, cold, and rainy day yesterday, I invited my mom over for a birthday lunch and cooked up a pot of Italian Wedding Soup. I make mine out of regular staples from my kitchen: ground chicken or turkey (whichever is on special), frozen spinach, pasta, and canned chicken broth. Of course, you could use homemade stock, if you are so inclined, but honestly, canned low-sodium broths are pretty darn good nowadays.

Although it's not really authentic (I guess a better, more accurate name for it would be Irish-American Anytime Soup), I love to make it in large quantities and heat it up for lunch or an easy dinner throughout the week. And the best part is, it just gets better as it sits.

Meatballs:

1 package ground chicken

1 egg

1 good handful of Italian Seasoned Breadcrumbs

pinch of dried thyme

pinch of kosher salt

a few turns of fresh ground pepper

Other Soup Ingredients:

2 carrots, peeled and sliced thinly

1 pack frozen spinach, thawed and drained of all liquid, and seasoned with salt, pepper, and a teaspoon of olive oil

1 clove garlic, coarsely chopped

2 tablespoons olive oil

salt and pepper to taste

2 extra large cans of chicken broth

1/2 cup ditalini pasta

In a heavy soup pot or dutch oven over medium high heat, saute garlic in the olive oil until fragrant, about 30 seconds. Add carrots and saute for a few minutes more, until tender. Add in the spinach and saute with other ingredients over medium heat for about two more minutes. Add in the broth and turn up the heat to medium high again.

Add in the chicken meatballs one by one.

Cover and allow to cook for at least 15 minutes.

Then add in the pasta and allow to cook for about 10 minutes more before serving.

Top with freshly grated parmesan cheese if desired.

C-O-C-O-N-U-T

2007-11-15T07:10:00.000-08:00

One of my best friends came from Thailand to learn English when we were in high school. Back then, I knew very little about Thailand, or any part of Asia, really, except for the facts I learned from my Social Studies text book as an eighth grader. According to that book, which was published in the 1970's, Japanese people came home after work every day and put on kimonos and Thai people were the "most beautiful and exotic people in the world". Well, I learned pretty quickly from my ESL friends that most of my cultural assumptions were just a wee bit outdated, if not completely inaccurate and found out things that would never be covered in a book.

Which brings me back to my Thai friend. Interestingly enough, one of the first words she learned to read and write was coconut. Just like we have a song about apples and bananas in the US, they had a song about the coconut in Thailand.

C-O-C-O-N-U-T

Coconut

OOOOOOH!

So, in the spirit of my dear friend's love of coconut, here's how you open up a fresh young coconut to serve as a delicious and refreshing drink. A word of warning, this is not for the faint of heart and you will need a very sharp knife. If you have a Chinese cleaver, even better. That's how the street vendors in Chinatown open these bad boys up. The men in my life, however, have forbidden me from owning one.

Using a very sharp knife, cut off the fleshy crown at the top of the coconut. Using a hammer and a sterile nail, break the top of the coconut open and peel away the hard shell. Pop in a straw and serve.

*****Please use caution when opening your coconut, you really could hurt yourself if you aren't paying attention!

Gnocchi Pasta with Turkey Sausage and Broccoli Rabe

2007-11-15T06:59:00.000-08:00

The Internet was down for most of yesterday, so here's a recap for the past few days of eats.

A few nights ago we enjoyed one of our favorite dinners, which we tend to just call "broccoli rabe" at home. But, it's so much more. Spicy, bitter, salty, nutty, and crunchy notes all blend together to create one of the best pasta dishes around. Made with pork sausage, it's a traditional Italian dish, but you can easily lighten it up with turkey sausage- a great tip I learned from Giada de Laurentiis.

Speaking of the lovely and talented mom-to-be, has anyone heard about the brie-and-chocolate panini fiasco on Oprah? Here's a link to the recipe. Apparently, Oprah said it was "interesting", which is not usually a good sign. At least when used by my mother in reference to gifts from my grandma...

Pomegranates... again...

2007-11-12T09:49:00.000-08:00

I know, I know, enough with the pomegranates already, right? Well, I just had to mention one thing I discovered about dissembling a pomegranate that makes it a little less messy for your counter tops. If you put the whole thing in a bowl of cold water, it makes taking it apart much easier. Once you've separated out the seeds from the inedible portion of the fruit, invert the whole bowl into a colander and drain the fruit. Now, wasn't that easy?

Vegetarian Black Beans and Rice

2007-11-10T07:43:00.000-08:00

Last night, after driving through the rainy rush hour traffic, I happily settled in at home and was all set to make some chili with ground chicken, when I discovered that my last onion had gone bad. Without onion, my chili would not taste right, and going back out was just not an option, so I had to move to plan b. Since my refrigerator was down to the last of its contents, I had to look to the pantry for some serious help. Luckily I had a plethora of beans in my arsenal of canned goods and some good basmati rice. So, last night I had one of the cheapest dinners known to man, beans and rice. And boy was it good.

1 15.5 ounce can black beans
3 cloves garlic
2 tbsp olive oil
pinch of red pepper flake
a few good shakes minced dehydrated onion (use fresh if you have it, as you know, I did not)
about 1 tsp parsley
pinch of dried thyme
about 1/2 tsp chili powder
about 1/4 tsp paprika
1 bay leaf
salt and pepper to taste

In a large skillet or saute pan, cook garlic and red pepper flake in olive oil over medium high heat until garlic is softened and fragrant and red pepper flakes release some of their oils, about 30-45 seconds.

Pour in beans and bring to a gentle boil. Add all of the remaining spices and cook over low heat, stirring occasionally for about 5 minutes. Cover and allow to simmer over very low heat (I use the "warm" setting on my stove) until your rice is finished cooking.

Top rice with the beans and any additional toppings, if you like, such as sour cream, cheese, onions, chives, or jalapeno peppers.

Pomegranates and Chocolate

2007-11-09T06:54:00.000-08:00

As I mentioned before, the season for pomegranates is upon us and yesterday my "gourmet guru" mom and I decided to try making a pomegranate candy recipe she found online on the Pom Wonderful website. When you bite into the dark chocolate confection, the cool and refreshing bursts of pomegranate juice add a wonderful complexity to a very simple dessert. Here's what you do in a nutshell:

Melt about 8 ounces of chocolate in a double boiler (we used chocolate chips, but feel free to use something fancier if you like, although I actually don't think it's necessary, as the fruit is the star of this dessert)

Allow to cool for a few minutes.

Stir in the seeds of 2 pomegranates, reserving about 1/8 cup for garnishing the tops.

Drop onto a parchment paper (or silpat) lined baking sheet and refrigerate until firm, about 30 minutes.

I was thinking it might be interesting to try adding a bit of cinnamon to the chocolate the next time I make this and it would look beautiful around Christmas time if made with white chocolate.

Pumpkin Pie Steamer

2007-11-07T15:11:00.000-08:00

Instead of going broke buying pumpkin spice lattes from Starbucks, try this at home version next time you're craving this creamy, comforting, beverage that's perfect for a cool fall night in front of the fire. If you have an espresso machine, you could make this steamer a latte by adding a shot of espresso. If you're feeling festive, go ahead and garnish with whipped cream and a cinnamon stick stirrer.

1 mug full of milk (1%, 2%, whole, skim, soy: any kind is fine)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3-4 teaspoons sugar
1/2 teaspoon vanilla

In a small saucepan, warm the milk over medium heat. Add the spices and sugar and whisk gently. Once the milk is hot, transfer to a mug and pour in the vanilla extract. Top with whipped cream and garnish with a cinnamon stick if desired.

Pesto

2007-11-07T06:20:00.000-08:00

One of my wonderful blog visitors asked me a great question that hadn't really occurred to me... where do I get my pesto that I always have "hanging around my fridge". Well, here's the recipe! It's super easy, but the best advice is to make it in the summertime, when basil is plentiful and then freeze it in small ziplock bags for year round use. Otherwise it can be really expensive to make. Another budget friendly tip is to buy your pine nuts in the bulk section of the grocery store or natural food store, which are priced much lower than the prepackaged ones. When you get your pine nuts home, put them in a ziplock bag and pop them in the freezer. Since pine nuts have a tendency to go rancid very quickly when stored at room temperature, this will help them keep significantly longer.

Basic Basil Pesto
1-2 large garlic cloves (or more if you like)
1/2 cup pine nuts
2/3 cup Parmesan cheese
1 tsp salt
1/2 tsp fresh ground black pepper or more to taste
3 cups fresh basil leaves, tough stems and any flowers removed
2/3 cup of really good extra virgin olive oil*

Directions:
Using a food processor, pulse to chop the garlic cloves with the basil and cheese, season with salt and pepper and stream in the olive oil. Pulse until desired consistency.

Store in an air tight container in the fridge or freezer.

*since this sauce is not cooked, it's really important to use a quality olive oil, which you don't really need for things like frying. I like Carapelli extra virgin olive oil, which has a nice fruity taste, but is also reasonably priced. Another really nice one is Alessi olive oil, which comes in a pretty bottle and would make a cute little hostess gift if paired with other festively wrapped pesto ingredients.

My favorite easy dinner

2007-11-05T12:57:00.000-08:00

If there's anything I like better than fresh mozzarella, it's fresh mozzarella with pesto and tomatoes. Toss it with a little bit of pasta and you've got yourself the ultimate tricolore dinner- melty blobs of creamy white cheese, garlicky pesto, flecked with sweet green basil, buttery pine nuts and the sweetly astringent bursts of fresh tomato. If you have prepared pesto in your fridge, like I usually do, this one takes about 11 minutes from start to finish.

Linguine with Pesto, Tomatoes, and Mozzarella
1 good sized ball of fresh mozzarella cheese (not the pasteurized one!), diced
3 tablespoons basil pesto
1 pint of grape tomatoes, halved
1 box of linguine

Bring a large pot of water to a boil over high heat. When boiling, salt your water well. Remember, as Nigella Lawson says, "pasta water should be as salty as the Mediterranean". Cook linguine according to package directions, about 11 minutes or until al dente.

Place remaining ingredients in a large bowl. Transfer cooked pasta to the bowl and combine all ingredients, using several ladles full of pasta water to help spread out the pesto.

Serve immediately.

TV Chef Wars...

2007-11-02T07:18:00.000-07:00

If you have turned on the radio recently, you might have heard about the feud going on between the tv personalities Anthony Bourdain and Rachel Ray. Bourdain, a classically trained chef who now hosts the gastronomic travel program No Reservations has come out in an attack against the self-professed "cook, not a chef" Rachel Ray, who needs no introduction.

Bourdain has long attacked Ray not only for her lack of culinary prowess, but more recently, for her string of endorsement deals, including one with Dunkin' Donuts. To view the interview he did with Time Magazine, click here.

While I can't say that I personally love Rachel Ray and I truly am a fan of Anthony Bourdain, I think it is pretty ridiculous to claim that Rachel Ray's assertion that it's "okay to use a pre chopped onion" is offensive. What's important is that she gets people into the kitchen who might not have been comfortable cooking to begin with. And in cooking, just like anything else, it's getting over the first hurdle that is so important. Once you realize that you can cook something well, even if it's a "jazzed up burger", you want to start cooking more. You experiment more, you build more confidence, you increase your culinary vocabulary, and then perhaps you try that Coq au Vin.

'Tis the season for pomegranates

2007-11-01T09:24:00.000-07:00

One of the best things about fall is that pomegranates are finally in season. Sure, you can buy the juice all year round, but there is no greater feeling than dipping your fingers into a bowl of jewel-like pomegranate seeds. If they weren't so darn pretty, I probably wouldn't have the patience to take the 10 or so minutes needed to dissemble one of those giant red bulbs, but since pomegranates are a seasonal food, you have to take full advantage when the time is right.

If you are anything like me, the first time you bought a pomegranate at the grocery store, you had no idea what you were doing, but wanted to appear as though you had been eating them all your life. Well, here are a few hints, just in case...

Pick a pomegranate that feels heavy and has dark red skin.
The only edible part of the pomegranate are the red seeds (you can eat the flesh around the seeds or crunch the seeds too, depending on how much you like your teeth.)
The best way to get the seeds out is to cut the whole thing in quarters, then peel away the papery membranes on the inside, and try to wiggle the thick skin away from the seeds. Then gently pop the seeds out into a bowl.
Do not wear light colors when preparing a pomegranate or you will look like a Jackson Pollock painting or an extra from the Texas Chainsaw Massacre
Be patient, it takes practice.

Turkey Pesto Burgers on Portabello Mushroom Caps

2007-10-30T08:21:00.000-07:00

Think of this as a spin-off of the Chicken Burger recipe from the post "My take on a Rachel Ray recipe". Prepare the mushroom caps in the same fashion, under the broiler with olive oil, salt, and pepper. When complete, top with little bit of basil pesto, which I always seem to have hanging around in my fridge or freezer. Since the pesto is loaded with Parmesan, you can leave this out of the burger mixture.

Burgers:
1 package ground turkey
1 egg
1 hand full of Italian seasoned breadcrumbs
pinch of dried thyme
1 light shake of dried oregano (a little goes a long way)
pinch of salt
ground pepper to taste

Mix ingredients together with fingers, being careful not to over-mix. Shape into patties and gently place in a pre-heated pan with olive oil over medium-high. Cook about 4 minutes on one side and flip to cook for about 2 minutes more or until cooked through.

Place on top of broiled portabello caps and top with about 1 tsp pesto.

Serve with fresh steamed veggies and a tomato salad if desired.

Best butter cream frosting ever

2007-10-29T12:40:00.000-07:00

This is my basic recipe for butter cream frosting. It's super simple, absolutely delicious, and is made entirely of kitchen staples. You can also play around with this formula to make an absolutely fabulous chocolate frosting.

1 stick unsalted butter at room temperature
confectioners (aka 10X) sugar added about 1/4 cup at a time, to taste
1 teaspoon vanilla
milk or cream

Using a hand mixer, beat the soft butter on medium speed until it is nice and fluffy, about 30 seconds to a minute. Then slowly mix in 1/4 cup of confectioners sugar and a splash of milk or cream. Add vanilla and continue to mix on medium. Add more sugar and milk until the butter cream reaches your desired consistency and sweetness. I use very little sugar, as I do not like an overly sweet frosting. Makes enough for about 20 cupcakes.

*I've also seen, but never tried, a version of butter cream frosting that uses egg whites, which are beaten to a meringue consistency and then mixed with softened butter. I have never tried this, but I am sure it is delicious. However, if you are funny about raw eggs, it's best to stick with my version.