Beets and Bonbons

... and Baby Food?

2011-02-05T01:23:00.000Z

I'm thinking I should rename this blog - Beets, Bonbons and Baby Food! At least it would be a little more relevant to my life right now; I can't remember the last time I ate a beet and I'm certainly not experimenting with new bonbon recipes... ah, motherhood. I am, however, perfecting the technique of steaming and pureeing. I've mastered the Beaba Baby Food Maker - cooking carrots? Fill the water up to level 3. Pears? Level 2 and pour out the steaming water before pureeing. Have just one random zucchini squash and one random apple - combine and steam to make Samantha's next meal!

This past week Samantha turned 9 months old and we started introducing meat to her diet. I have not, yet, been able to bring myself to puree chicken or beef, so I succumbed to breaking my streak of home-made meals and purchased jarred food. I settled on Earth's Best Organic Baby Food - the dinner variety pack from Diapers.com. Samantha's first meat dinner was Sweet Potato and Chicken, and she loved it! We've also added in finger foods: Puffs, avocado, banana slices, and cheese. I'm amazed at how well she can eat these solid foods with no teeth! Finally, it appears that yogurt will become a mainstay around this kid's house. It is very hard to find full-fat yogurt in the grocery store, so I settled on the more expensive Yo Baby brand from Stoneyfield. (I've just learned that you can print coupons from their website!)

It's been a lot of fun to introduce Samantha to new foods. And so far, it's only the green beans that cause her to fuss. Frankly, I don't blame her.

Samantha's First Thanksgiving Dinner

2010-12-11T16:51:00.000Z

This is a picture from Samantha's first Thanksgiving dinner. No turkey this year, but she enjoyed sweet potatoes, mashed potatoes, apples and cranberry sauce.

So, I'm only about two months behind on the baby food update since we started feeding Samantha solid foods at 5 months old. Now at 7 months, she is up to three meals a day already! A growing girl. At our pediatrician's instruction, we started with rice cereal mixed with breast milk or formula. It tasted like cardboard, but we learned that any solid foods given to babies before 5 months is really just for practice. It is apparently quite a complex task to move food from the front of one's mouth to the back and then swallow it, so baby needs practice. After two weeks of mastering rice cereal, we were so eager to introduce her to "real" food.

I picked up some carrots at Whole Foods and unpacked the baby food maker. In no time, I had steamed and pureed carrots that just needed some cooling time before becoming Samantha's first meal. I picked up some of these baby food storage trays, that freeze the food into ice cubes that are the perfect portion for meal time and easily defrostable.

Since the introduction to carrots, which Samantha took to quite well, she has enjoyed apples, butternut squash, bananas, avocado, peas, green beens, sweet potatoes, and most recently blueberries. I'm back on the cooking scene, although still not for myself!

I'm Baaaack! (Maybe)

2010-08-10T17:27:00.011Z

(All rights reserved by PGSWEDDING)
Hello there everyone who is no longer reading this blog because it has been 11 months since my last posting. But, I have a good excuse, I swear!! Do you remember that fruity looking drink I had at the 1st food blogger happy hour? Well, it was just that. Grapefruit juice! No alcohol! I was just a few weeks pregnant!

Since then, I survived morning sickness, evening sickness, little to no interest in food (and thus no desire to cook, eat out, or write about food), and a modified protein-heavy-carb-light diet due to gestational diabetes - oh, and the DELIVERY of course! But, it was all worth it because 9 months later, my husband and I were rewarded with the birth of a beautiful daughter, Samantha, who has brought us so much joy and happiness over her now 3 1/2 months of life.

I'm getting back into food - slowly - although I have hard time finding time to cook. I'm getting back into the food scene - again slowly - as I start to discover all of the new restaurants and food trucks (so many food trucks!) that have opened since my sudden disappearance from said food scene.

Without rushing, of course, my husband and I delight in the daydreams of sharing our favorite foods with Samantha. A good family friend bought us the Beaba BabyCook Food Maker, and I already know that I am going to have so much fun with it. For now, though, its all breastmilk and formula and a sickly sweet smelling grape flavored vitamin drop. So many culinary adventures await...

Making Us Seem A Little Less Crazy: DC Food Blogger Happy Hour

2009-09-04T00:34:00.005Z

I've lived in this city for 10 years (almost to the day, in fact). I've gone through multiple and varied phases of "hobbies" that have introduced me to many different people in the city - volunteering (social and political), painting, drawing, and photography classes, art and museum meet-ups, neighborhood planning groups etc. and I can now say that I have never had as much fun at an organized meeting of like-minded people as I did last night at the DC Food Blogger Happy Hour. Many thanks to Mary from Arugula Files, Amelia from Gradually Greener and Jenna from Modern Domestic for organizing! (Click on their links to see photos from the event). Cathy from We Love DC also did a great write-up on their site and I say this for many more reasons beside the fact that she mentions Beets and Bonbons.

We all inhabit a small, little, infinitesimal actually, space on (in?) the Internet, writing about what we think is important and hoping that someone out there does too. Last night's happy hour was humbling (wait, you remember that post of mine on Rick Bayless? I read your blog, too! All the time!), satisfying (so not every meal you make is blog worthy?) and surprising (over 60 people showed up. Who know there were so many of us!). It was a chance to share funny stories and blogging tips - it seems the jury is still out on ad space but overwhelmingly likes Wordpress (good news for the Wordpress guy that was there).

And it was great to finally meet the faces behind the twitter feeds and blogs I follow. And in the coming days, I have MANY more to add to the blog roll on the right, so stay tuned. You don't want to miss out on these! The blogs I read regularly became all the more interesting having met the creative minds behind them, and I learned about many that I should have been reading since day one.

The best news is that it looks like the happy hours will continue on a regular basis. I look forward to meeting everyone that I didn't have to chance to say hi to last night. See you soon!

Zucchini, Walnut and Fig Bread

2009-08-29T20:07:00.004Z

First things first: I'm not a baker. Second admission: I've never baked a bread that has turned out perfectly (most are inedible). Third: this one also had its flaws, but for someone more experienced in making breads, I'm certain you could figure this one out.

All that being said, I decided to give it another try. From this month's Food & Wine magazine, I was particularly drawn to to the Yogurt-Zucchini Bread with Walnuts recipe. It looked easy, and required minimal ingredients and equipment. All you have to do is mix ingredients together by hand - how hard could that be? Plus it uses Greek yogurt to add moisture without adding fat.

At the last minute, I decided to add some chopped up figs from my parents' fig tree. I can't imagine that this is where things went wrong, but who knows? With baking, you have to be perfectly precise, right?

The result was tasty, for sure. And even moist. But heavy. Oh so heavy. Did I over mix? Did I not measure the ingredients perfectly? Was it the figs? It may take a few more tries (and a few more trips to my parents' fig tree) to know for sure. In any event, I share the recipe with you because I think it has really good potential. And hopefully, you'll have better luck.

Zucchini, Walnut and Fig Bread
adapted from Food & Wine
(printable recipe)

1 cup walnut halves (4 ounces)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 Tbs sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini

1. preheat oven to 325 degrees F. Butter and flour 9 x 4 1/2 inch metal loaf pan. Toast walnut halves until they are fragrant, coarsely chop and freeze for 5 minutes to cool.

2. In a large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, chopped figs and toasted walnuts and stir until batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted into the center comes out clean. Let the loaf cool on a rack for 30 minutes before serving.

Enjoy!

Montauk in a Clam Shell

2009-08-20T02:22:00.022Z

Every summer since we got engaged on the beach, my husband and I find at least a week to escape to his parents' beach house in Montauk, NY. What was once a sleepy fishing town has become a haven for summer weekenders from "the city". It is, in fact, starting to become so popular that I'm afraid it is in danger of becoming an extension of the Hamptons. (That's a note to you, New York Times, and you, Food & Wine Magazine - stop writing about Montauk. It is our little secret! Of course, aren't I now guilty of the same thing?). To me Montauk is synonymous with lazy days and late meals and curling up in bed satiated by both the day's sun and the night's dinner. The positive aspect of becoming a potential East Hampton East, is the recognition of the quality chefs and restaurants, both new and old - Top Chef contestant Sam Talbot and his Surf Lodge, for one. The beach is no longer only for fried clams and ice cream (although any beach trip would be incomplete without having both at least once).

Leading up to our annual vacation, we generally plot out our dinners. Typically, we'd like to leave a beach vacation room for some spontaneity, but the restaurants on Montauk have strict reservation policies/ recommendations: reserve one week out, two days out, reserve day of (phones open at 4:15pm) unless you are a party of 6 or more, then you can call the day before and of course, there are the handful that take no reservations at all. Some are closed Mondays, others on Wednesdays, others (because of the new-found popularity) are just about impossible to get into if you have not arrived by 7:00pm. In one case, the restaurant will stop taking names as early as 8pm if it appears the kitchen will be backed up. Kitchen at said restaurant closes at 10pm sharp. Now, why would we go through all of this rigamarole on vacation? Because the food is worth it.

Here's the low-down on our favorites:

Dave's Grill

468 West Lake Drive
Montauk, New York

The creme de la creme of Montauk restaurants, in my opinion. This is the restaurant where you have to call at exactly 4:15pm on the day that you wish to eat there. Once you secure the coveted reservation and upon arrival, the owner will greet you and take you to your table which may be outside on the covered veranda overlooking the harbor or within the cozy interior of the restaurant. The menu highlights local, fresh fish with a few non-seafood options. Our favorites: fried oysters, tuna tempura sushi, smoked tuna spread, coconut fried shrimp and/or spareribs for an appetizer and baked stuffed lobster, paparadelle with lobster ragu, any of the fish specials (a recent horseradish encrusted halibut was to die for), and of course, Dave's Original Cioppino as an entree. The cioppino arrives in a lovely light and savory tomato broth complete with scallops, shrimp, clams, calamari, mussels, fish, and a half lobster, plus a toasted crostini for dipping. A seafood lovers delight. And the best part? Chef David Marclay shares his recipe on the restaurant's Web site. At this point, you better hope you saved room for dessert because the Barbara (a chocolate fudge brownie sundae) and the famous Chocolate Bag (Belgian chocolate bag filled with Tahitian vanilla ice cream and strawberry compote, finished with whipped cream, raspberry and mango sauce - served with a steak knife to break the dessert apart) are must haves.

West Lake Clam and Chowder House

352 West Lake Drive

Montauk, New York

The Chowder House, as it is called by the Montaukens (Montaukets?), was a new restaurant for us this year. Suggested to us by friends who always dine there on their first night in Montauk, this was the surprise of all surprises. No reservations, show up early to get on the list, and hopefully before they stop taking names due to the kitchen's nightly closing at 10pm. Be prepared to eat at the bar, if need be - the food makes up for the slight discomfort of the bar stools. And, turn off your cell phones. As posted directly above the hostess stand, they just want you to relax. Upon first glance (and second glance too), it appears that you have stumbled upon the late night fisherman's watering hole of the east end of the island. Bar atmosphere, slightly run down and

cluttered decor was enough to make me think I'd be eating something basic, maybe fried. Imagine

my surprise when I found seared sea scallops over risotto with black truffle essense on the menu. And is that a sushi bar off to the side? They serve both New England and Manhatten clam chowder, and true to their name, they do both with great success. The sushi is delicious and inventive and fresh off the boat.

East by Northeast

51 Edgemere Street

Montauk, NY

Sometimes, just sometimes, you get a little tired of seafood on a beach vacation. When this happens in Montauk, we head to East by Northeast. Specifically for the Long Island Duck. East by Northeast, owned by the same folks as Harvest (another great Montauk find), takes a wordly fusion approach to food - blending flavors from the far east with down-home American cooking. Take the Peking duck tacos for example - one of our favorite appetizers. Juicy shredded duck topped with hoisen barbeque sauce and fresh guacamole held together by a wonton taco shell. And if that's not enough, one of us usually orders the Long Island Crescent duck breast, served with a pinot noir cassis glace and a vegetable spring roll. Also good are any of their steaks. If you can get a reservation early enough, East by Northeast has a beautiful view of the summer sunset over Fort Pond.

Gosman's Dock, Duryea's Lobster Deck, and Wok and Roll

Finally, I would be remiss without mentioning some of the more casual eateries - places to get those fried clams, fish and chips, and soft-served ice cream (with chocolate sprinkles, of course). I've already written about Gosman's Dock and Duryea's and their competing lobster rolls. Both have great outdoor seating, under umbrellas, on the water, and come sunset ready. Gosman's Dock also has a gourmet market on site where we generally stock up on sesame noodles, fresh yellowfin tuna

salad, and seaweed salad for snacking. Wok and Roll is the resident Chinese food restaurant. Chinese food? At the beach, you say? Well, Wok and Roll will take your fresh caught fish and cook it up for you. I'm not kidding when I say that you haven't lived until you've had General Tso's striped bass. Yum!

Food Blogger Happy Hour - Sept. 2 @ Poste

2009-08-18T01:05:00.003Z

I'm just back from vacation with a boatload of food pictures to go through and blog entry ideas to sort out, but on my return I was thrilled to find out that a food blogger happy hour was in the works, thanks to the great minds at The Arugula Files, Gradually Greener and Modern Domestic. We write, comment, and tweet and now here's our chance to put names and faces to the recipes and recommendations we love to share.

I'll be there. Will you? And I promise to see Julie and Julia by then!

The Lobster Rolls of Montauk

2009-08-11T03:27:00.014Z

Montauk, NY much like Maine and other parts of New England, is known for its lobster roll. Ok, well maybe it's not "officially" known for this delicacy, but since it is the closest place to D.C. that I can get a lobster roll, it is "known" in my book. For my husband and I, there is no questioning that we will get at least one on our annual vacation to Montauk, but it wasn't until recently that we added the question, "Where?" Up until this year, it was a no brainer: Gosman's Dock - a landing for a few restaurants, a clam bar, gourmet food market and clothing stores. (I am intentionally not including the more well-known The Lobster Roll - aka Lunch - because it is technically in Amagansett and for which we would have battle traffic and that doesn't make for a fun vacation at all.) However, this summer, we discovered Duryea's - a lobster deck great for watching the Montauk sunset and a seafood market. Compared to each other, the rolls have their pros and cons. As for me, the jury is still out. I'm just happy to be eating lobster.

Gosman's Dock

Lobster Roll: $16.95

Gosman's lobster roll includes two scoops of finely shredded lobster with the occasional larger chunk of lobster meat, tossed lightly with mayonnaise, and seasoned nicely with salt, pepper and celery on a traditional hot dog bun. Served with fries.

Duryea's

Lobster Roll: $18.25

Duryea's lobster roll is larger than Gosman's and has bigger chunks of lobster meat giving it a richer flavor, but it also employs more mayonnaise to keep the whole thing together. Also mixed in with celery bits, it takes on a resemblance of a traditional lobster salad. Duryea's breaks with tradition, however, on the bun, opting for a sesame seed roll instead. Served with chips and cole slaw.

The bottom line is, I don't think you can go wrong with either lobster roll. In both cases, the lobster is fresh out of the water. Pair with a fresh lemonade or a nice white wine, a sunny day or a beautiful sunset.

His and Her Beach Shops

2009-08-05T22:06:00.010Z

My husband and I are spending some time in Montauk, the place of his every summer vacation as a young boy. It is always so much fun to watch him light up at the memories sparked by entering a store that was integral to his childhood.

One of his favorites, not surprisingly, is a store called A Little Bit of Everything. Typical beach shop meets toy store, this place does has something for everyone, from sunscreen to candy to gag gifts, recalling an old five and dime store. Bouncy balls, toy trucks and silly putty - I think he probably spent hours here as a child.

Yesterday, we took a day trip to Sag Harbor, and I found my equivalent of A Little Bit of Everything in Sylvester & Co. (billed on their Web site as "a contemporary general store"). In addition to housewares and an impressive rack of cookbooks ranging from Alice Waters to the Hampton's own Barefoot Contessa, there is a coffee counter with candy galore. From the more adult ginger slices to a "retro mix" featuring Bubble Yum, candy dots, Tootsie Rolls, and Smarties, this was my kind of summer store. I spent most of my summers at overnight camp in the Poconoes and a long anticipated trip each year was to the penny candy shop, Appies. Appies has since closed. I guess penny candy is not profitable anymore, or perhaps the owners became too old to run the place. Sylvester & Co. reminded me of a grown up version of Appies, taking the concept of penny candy to a whole new level - at $4+ a box.

On Vacation

2009-08-04T12:09:00.003Z

Just a quick post to let you know that regular posts may be few and far between over the next few weeks. We're in Montauk, NY on a two week vacation. I'm taking pictures and notes, though, and hope to come back with some musings on beach topics such as soft-serve ice cream, lobster rolls, and fishing for your dinner.

Baked Peaches with Vanilla Rice Pudding

2009-07-29T01:59:00.000Z

I came across this recipe on Tastespotting through a much more beautiful picture than I've taken here. Rice pudding reminds me of being a child, which is funny, because most of the reactions I've gotten to rice pudding are "gross," "mush," and "old people food." Often with raisins added, I loved the sweetness and mix of textures that rice pudding provided. I also, not surprisingly, liked tapioca pudding when others were screaming "Ew! Fish eyes!"

This recipe takes a more adult approach to rice pudding, using jasmine rice, adding vanilla, and serving it in a baked peach. The result is sweet and soothingly fragrant when it comes out of the oven. And, the left over rice pudding is enjoyable, hot or cold, on its own.

Baked Peaches with Vanilla Rice Pudding
(printable recipe)

4 large peaches or 6 small peaches
1/2 cup cooked jasmine rice
1/4 cup cream
1 TBS sugar
1 tsp vanilla
nutmeg

Preheat oven to 350 degrees. To the rice, add cream, sugar and vanilla. Cut peaches in half and remove pits. Spoon rice mixture into each peach half, place in a baking pan, cover with foil and bake for 20 minutes. Top off with a dash of nutmeg.

Enjoy!

On the Road: Yechon in Annandale, VA

2009-07-25T19:17:00.018Z

Yechon

4121 Hummer Road

Annandale, VA

When our friends invited us at the last minute to join them for Korean food in Annandale, I could not contain my excitement. Not only would it be my first experience with Korean cuisine, it would be my first "road trip" to Annandale (and therefore providing a story perhaps for this blog's "On the Road" series). I am always up for a food adventure! We were going to Yechon on Hummer Drive. Immediately, I began to research - reading reviews, about the service, decor, and what to order. Before even setting foot in the restaurant, it seemed we had picked a winner. Armed with this knowledge and GoogleMaps directions we set out for dinner.

Only about a 1/2 hour outside of D.C., it barely constitutes a road trip, but we don't go to Virginia very often so it was an adventure nevertheless. We reach the parking lot and it looked packed with people hanging out around their cars and under the neon signs on the exterior of the otherwise nondescript building. I assumed there must be a long wait. It got great reviews, it is open 24/7, so why not? That's when we saw the flashing blue lights and police tape. There was a serious investigation going on, complete with Mobile Command Centers. In fact, the police tape stretched right up to the restaurant door.

After some inquiry and a quick fact check on WJLA.com, we learned that earlier in the day a woman had been found bound and stabbed down the street. Horrible. Nevertheless, the pleasant wait staff ushered us inside and apologized for the commotion. They were eager to serve us, though, and oddly I thought, they sat us right in the front window, with a view of the action. It was, I admit, a bit disconcerting when the police passed by our window with flashlights, peering into the news stands (perhaps looking for the murder weapon)?

We tried hard to direct our attention to the food, and with the pleasing aromas coming from the kitchen, it wasn't too difficult. Multiple waitresses came to our table to take our order and we had to keep explaining that we needed "just one more minute." Perhaps there was a general anxiety because of all the police activity? For a newbie like me, I needed some serious time to digest my options. I got a brief navigation to the 10+ page menu from our waitress (the restaurant also serves Japanese cuisine) and ultimately settled my focus on the Korean Traditional Dinner page, Kal Bi Dolsot Bibim Bap (Bibim Bap with marinated ribs served in a hot stone bowl) to be exact. Bibim Bap, for those totally new to Korean food like I was, is the Korean's version of "everything but the kitchen sink" - rice loaded with a mix of vegetables and bean sprouts and topped with an egg.

The service was incredibly fast (perhaps because it wasn't too crowded). Within an instant, the real fun began. Soon we were greeted each with a bowl of miso soup, and 10-15 small plates to share, along with our Mung Bean Pancake appetizer. At this point I start wondering whether we really needed to order an entree! I'm afraid I won't remember all of the small plates we received by some of them were kimchi, fried squid, noodles, potato salad of sorts, and an egg dish similar to a quiche. Each delicious and varied enough in spice and texture so there was something for everyone. The miso soup was light and flavorful with a generous portion of tofu cubes.

Within our next breath, our entrees arrived, before we barely had two bites of the small plates. Generally, I'd balk at the overly fast service, but it all seemed appropriate here. A celebration of variety, excess, and sharing food with good friends. Plus, my Bibam Bap was served in a hot stone pot, so it wasn't going to get cold anytime soon.

I sparingly added the accompanying sauce and stirred all of the ingredients together. I steer clear from the overly spicy, generally, but I was soon to learn that although the sauce had some heat to it, it was more tangy/ sweet than anything and a perfect accompaniment to the marinated ribs over vegetables and rice. (The Kal Bi Dolsot Bibim Bap does not come topped with an egg). There was so much in this hot stone bowl that it was hard to get tired of any one flavor: rice, bean sprouts, carrots, noodles, zucchini. Each bite provided a new adventure. The marinated short ribs were sweet and paired nicely with the tangy sauce and the heat of the bowl gave an interesting yet unexpected crunch to the rice at the bottom (I don't know if that is intentional, but I'm not sure how you would get around it, eating out of a bowl that is still cooking your food).

I'm officially a fan of Korean food and Yechon in Annandale. Not only did they handle a very unconventional evening with grace, but delivered a tasty and satisfying dining experience to a newcomer to Korean cuisine.

Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil

2009-07-21T01:34:00.018Z

Squash blossoms have intrigued me this season. For the first time ever hearing about them, I've seen them at all of the farmer's markets, Oyamel is having their 2nd annual squash blossom festival, and Michelle Obama is eating them (at Oyamel). Plus, they are beautiful, and just scream summer. If someone hadn't thought to eat them, I'd put them in a vase.

Once I got up the nerve to buy a container of the delicate yellow and orange blossoms at the Dupont Farmer's Market (I always try to buy one thing I've never cooked before at the markets each week), I set out on a researching expedition. Squash blossoms don't have a long shelf life, so I had to work fast. I ultimately decided on stuffing and deep frying, as that seemed to be the most popular preparation, but I soon learned that it was possible to use the blossoms in sauces, soups and even quesadillas.

I found a Wolfgang Puck recipe for tempura battered squash blossoms, but I decided to incorporate my own stuffing - some fresh mozzarella and basil (from my Aerogarden, of course). A little East meets West. Now I was faced not only with the prospect of cooking with squash blossoms but embarking on my first deep frying experience. Without a deep fry thermometer. True culinary challenges, indeed. I'm proud to say that I didn't burn the house down and that I thoroughly enjoyed the final product.

Tempura Battered Squash Blossoms Stuffed with Mozzarella and Basil
(printable recipe)

Tempura Batter

1/4 cup rice flour
2 cups all-purpose flour
1 TBS baking powder
1/2 cup cornstarch
1 TBS salt
1 tsp cayenne
3 cups soda water

Squash Blossoms

squash blossoms (cleaned with stamen removed)
mozzarella
basil
vegetable oil for frying

To make the batter, sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use.

Once batter has rested, heat vegetable oil to 350 degrees. I placed about a half inch in a deep pot and heated until a small drop of batter browned nicely. In the meantime, stuff squash blossoms with one piece of mozzarella and one leaf of basil. Twist ends of blossom to seal and dip into batter. Fry in oil, turning once or twice, until golden brown on all sides.

Enjoy!

Above is the best looking tempura fried squash blossom from my batch. A perfectly light and crispy coating, with a bit of zing from the cayenne. Oozing mozzarella and fragrant basil complete the package. Consider it a grown-up mozzarella stick. The squash blossoms don't have much taste on their own but act as a light and unobtrusive vessel for the other flavors.

Food Truckin': Fojol Bros

2009-07-21T00:17:00.005Z

[photo by benmurray, available under a creative commons license]

Continuing with my series on food trucks, I visited Fojol Bros., the traveling Indian cart that also announces their whereabouts on Twitter. When I learned that they would be two blocks from my home on a Sunday evening when I had no dinner planned, it was a no-brainer. Plus, I've recently decided I like Indian food! My husband and I set off for an evening stroll and to eat dinner curbside.

We could hear the music from a block away, of the upbeat carnival kind. Then, the costumes came into view. Men in wearing fake moustaches and turbans with bright colored jumpsuits. It was kitschy and exciting all at once.

Unfortunately, that's where the high hopes peaked. Selections for the evening were limited to chicken masala, chicken curry, spinach and cheese, and pumpkin. You can choose one, two, or three entrees over rice. I opted for the chicken masala, which was way heavy on the rice, and piddly on the chicken. That was even ok, though - I was just looking for a taste. And a taste is what I got. I found the masala to be sweet, almost sickly sweet, and I (who generally steers clear of all things spicy) was begging for some zing. The real disappointment, however, was in the rice. It was way overcooked and seemed like it had been sitting around all day (as did the chicken). Everything was luke-warm.

I do applaud their environmentalism and community involvement, however. They'll deliver your forks and eating containers to a compost facility after you are done. Plus, a portion of their proceeds goes to charity. I really really wanted to like them. Who doesn't want to get excited about following a traveling culinary carnival around town. Unfortunately, it was the culinary part that was missing. In this day and age, there are very few excuses for not delivering a fresh, quality food product.

According to the Fojol Bros. Web site, they "hope to bring together local communities through a dynamic food experience on DC's streets." Reminiscent of the neighborhood ice cream truck, they certainly attract a following when they roll through with their brightly colored truck, music and costumes. I'm afraid the food, though, does not keep up with the fanfare.

Fojol Bros.

Location: varies.

Follow @fojolbros on Twitter for up to date locations.

Coffee Rubbed Pork Chops with Apricot Sauce

2009-07-19T00:15:00.005Z

One of my favorite steak dishes is the coffee rubbed fillet at Capital Grille, and I'm not even a coffee drinker. But there is something about the smokey earth sweetness that pairs so nicely with the meaty texture, similar, I guess, to barbecue sauce. Well, I did not have any steak on hand, but I did have boneless pork chops in the freezer, so I set out to see if the pairing would work as well. After reviewing a few coffee rubs in cookbooks and online, I settled on adapting the recipe from this site. Plus, I liked the suggestion of the apricot topping. (And let me say that pork is the only meat entree that I will pair with fruit. Otherwise, I save it for dessert - see Medallions of Pork with Pear Sauce.)

The dish was a breeze to make. I marinated the pork for a few hours in the refrigerator and let it come close to room temperature before grilling. Slice up some apricots and soften them in a saucepan and voila! Coffee rubbed pork chops with apricot sauce. The tangy sweetness of the fruit was a nice contrast to the smokey spice of the rub (thanks to some chili powder).

Coffee Rubbed Pork Chops with Apricot Sauce
Serves 4
(printable recipe)

4 boneless pork chops

1 1/2 TBS French roast coffee (ground)
3/4 TBS smokey paprika
1/4 TBS chili powder
3/4 TBS coursely ground black pepper
1/2 tsp kosher salt

3 apricots, pitted and sliced
squeeze of fresh lemon juice
1/2 TBS sugar
dash of salt

Combine coffee, paprika, chili powder, black pepper and salt. Rub over pork, cover and refrigerate for 1-4 hours. Let pork come to room temperature before grilling 4-5 minutes on each side.

For the sauce, combine the apricots, lemon juice, sugar and salt in a small sauce pan. Heat on low for 4-5 minutes until apricots just begin to break down.

Top grilled pork with apricots.

Enjoy!

Zucchini Cakes

2009-07-16T00:07:00.006Z

There comes a time in every cook's life when she is faced with an abundance of one ingredient. And then she commences to cook that one ingredient in every possible form known to mankind.

Enter zucchini. Lots of it. My husband is lucky to have a boss that has something between your typical backyard garden and an abundantly productive farm and lately he has been bringing in zucchini. By the bucketful. While I will never turn away a fresh squash, I've lately been worried I might turn into one.

I've been sauteeing, adding to salads, even making up recipes (which involved brie and breadcrumbs and were not so good). Tonight I tried Paula Deen's Squash and Zucchini Cakes (with just the zucchini, of course). I also halved the recipe and used Italian flavored breadcrumbs, thus eliminating the need for Italian seasoning and I served the cakes with a tomato salad rather than the marinara sauce. Although they may not be the most beautiful dish, the result was something like a latke, nicely flavored, and would make a great dinner party hors d'oeuvres. To see how pretty Paula Deen's turned out, click here.

Squash and Zucchini Cakes
Serves 6

3 medium zucchini
3 medium yellow squash
1 cup toasted bread crumbs
1 cup shredded Parmesan
1/3 cup minced Vidalia onion
1 large egg, lightly beaten
1 1/2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup (1 stick) butter
1 jar store-bought marinara sauce

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture (this took more time than I thought).

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3-4 minutes per side until lightly browned.

Place on a serving platter and serve with marinara sauce.

Enjoy!

Baked and Seasoned French Fries

2009-07-11T22:06:00.004Z

Not a particularly fancy recipe, nor does it involve any crazy techniques, seasoned home fries are easy to make and a sure crowd pleaser. Plus, if you bake them, they're kind of healthy!

Baked and Seasoned French Fries
Serves 4 (side dish)

3 medium-large baking potatoes
2 TBS olive oil
Old Bay seasoning to taste

Pre-heat oven to 400 degrees. Wash potatoes. Cut potatoes in half and half again, continuing until you reach the preferred size of your fry (usually 8ths or 16ths).

Place cut potatoes into mixing bowl. Drizzle with olive oil and season with Old Bay seasoning. Using your hands, toss the potatoes a few times so that they are coated with the oil and seasoning.

Bake in oven for 10-15 minutes until tender. Place under broiler for 2-3 minutes until crisp and golden brown.

Enjoy!

Summer Berries and Ice Cream

2009-07-11T21:37:00.006Z

Nothing says summer more than fresh berries and ice cream. Marinating the berries in a blend of balsamic vinegar and sugar gives this classic refresher a grown-up punch.

Yes, you can marinate berries! For a great ending to a summer barbecue, try using this berry salad as a topping for your favorite ice cream or creamy gelato.

Enjoy!

Food Truckin': Sweetflow Mobile

2009-07-06T17:08:00.008Z

[photo by Carly & Art available under a Creative Commons license]

Something the DC street food scene has recently been energized with is the emergence of a few new food carts (or trucks as is the case with Sweetflow Mobile and Fojol Bros.) Of course, there have always been the standard hot dog vendors who also serve pretzels, candy and a variety of beverages out of white coolers (most big cities have those). And, there are the two competing burrito carts - one at 17th and K and Pedro and Vinny's two blocks down on 15th. But, Sweetflow fills a much needed void in the realm of street food: dessert. Specifically, frozen yogurt. Breaking boundaries by using fresh, organic ingredients, the concept of "street food" is elevated to a higher level. Plus, it is environmentally friendly. Brought to us by the folks behind Sweetgreen, their trucks are "uniquely engineered to run without a generator, thus significantly reducing the amount of fuel consumed." Sweetgreen, indeed.

I recently found Sweetflow at MacPherson Square thanks to Twitter. Tim regularly posts a heads-up to his whereabouts and what time he'll be there. When I showed up, he gave me a great introduction to his product - refreshingly tangy yogurt from Stoneyfield Farms, frozen, fat-free, and containing those all important live and active cultures. Then, topped with your choice of fresh, local ingredients, including fruits and crunchy toppings such as nut and granola. My selection: yogurt topped with mango, blackberries and coconut. It was so good and so fresh I felt like I could be on a tropical island. The yogurt was cool and creamy, tangy but not puckering, and surrounded by the perfect portion of fruit that appeared to be picked at its height of ripeness.

A small cup costs $5, but was not at all skimpy in size. The portion, I felt, was actually generous. For something so refreshing and healthy, it was worth it.

Sweetflow Mobile

Location: varies. Follow @SweetflowMobile on Twitter for up to date locations.

Green Living

2009-07-02T00:06:00.023Z

You are what you eat. Or, as Michael Pollan would say, you are what what you eat eats. For this post, however, we don't have to worry about whether our cows are eating grass or corn mixed with growth hormones because I'm talking about vegetables and herbs. Specifically, green ones.

Nevertheless, it is no secret that everything that you eat has the potential to benefit you (by giving you essential vitamins and nutrients) or harm you (by clogging arteries), with the exception perhaps of celery which in college circles has long been believed to only offer negative calories (once you are done chewing).

The real point of this post was to give me a chance to play around with my food photography, using some recent items that I've incorporated into my meals. Seeing that they are all green, and healthy, I thought that in addition to sharing pretty food pictures, I'd share with you the nutritional benefits of the subjects as well. Plus, summer squash, peas and basil also happen to be delicious!

Summer Squash: chock full of beta-carotene, fiber, and vitamin C making this vegetable an excellent fighter against cancer, heart disease and inflammatory diseases, such as arthritis and asthma.

Cooking Suggestion: summer squash has a light yet somewhat sweet taste. I find it best just lightly sauteed in olive oil. No seasonings needed; it can completely stand on its own.

Fun fact: the largest squash ever grown weighed in at 962 pounds.

Green (and purple) Basil: basil also has anti-inflammatory properties. It is recommended for nausea and motion sickness and aids in digestion. Also a good source of folic acid.

Suggested uses: basil's most common usage is probably in pesto or paired with tomatoes, but is also delicious added to a stuffed chicken breast with goat cheese, mixed in with salad, or as a stand-in for mint in a mojito.

Fun fact: in Italy, basil symbolizes love (where ELSE would a symbol for love be a food?).

Peas: green peas provide 8 vitamins, 7 minerals and are important in promoting good heart and bone health. They also supply dietary fiber and protein - good for digestion and recharging your (inner) battery.

Suggested uses: like summer squash, peas have a deliciously delicate flavor all on their own. I prefer to quickly blanch them and eat them sans dressing.

Fun fact: peas found by archeologists on the Thai-Burmese border have been carbon-dated to 9750 B.C.

Thank You, Rick Bayless

2009-06-28T01:00:00.011Z

Recently, I've found a nice little food community on Twitter. Local DC bloggers, fellow foodies and even a few celebrity chefs to share recipes (140 characters or less!), restaurant recommendations, food tips, ideas and twitpics of our latest creations. A few days ago, Rick Bayless (of Frontera Grill fame in Chicago and recent winner of the third episode of Top Chef Masters) posted a picture of his ever growing mint garden. I, having an abundance of mint growing from my indoor Aerogarden, tweeted Rick asking if he had any interesting or innovative ways to use the herb. To my complete surprise (and humble elation), he replied:

@jenwexler Mint faves right now: agua fresca (mint, cucumber, lime, pineapple), fresh fava or pea soup with mint and grilled green onion.

After I caught my breath, I resolved to make Rick's suggestions this weekend (and hopefully tweet some pictures back to him!). Both recipes were new to me, so I set out to do a little internet research - getting general proportions of fruit to water for agua fresca (a light fruit drink available in stands throughout Mexico) and the best way to combine peas, mint and onion in soup form. The improvised results were outstanding and have been officially added to my repertoire. Thank you, Rick Bayless.

Agua Fresca with Mint, Cucumber, Lime and Pineapple
(makes 2 1/2 quarts)

1/2 medium size cucumber (peeled and seeded)
1/4 pineapple (8-10 medium cubes)
1/4 lime (juiced)
handful of mint leaves

Combine cucumber, pineapple, lime juice, and mint leaves in blender. Strain liquid through fine mesh sieve into a pitcher. Fill remainder of pitcher with water. Serve over ice.

Chilled Pea Soup with Mint
(serves 3-4)

2 cups of English peas, shelled
1 leek, white and green parts, sliced thin
1 large clove garlic, sliced thin
1 garlic scape, sliced thin
2 cups chicken stock, divided
1/4 cup olive oil
sea salt, to taste
ground black pepper, to taste
truffle oil, for garnish

Heat olive oil in heavy stock pot. When warmed, add leeks and garlic scapes, sauteing until soft (10-15 minutes), avoid browning. When leeks are softened, add peas and garlic, being careful not to burn garlic. Saute for 2 minutes. Add 1 cup chicken broth and cook peas for 5-8 minutes until just tender. Transfer soup to food processor, add mint, and puree to desired consistency, adding remaining chicken broth as needed. Transfer pureed soup to a clean bowl and set over an ice bath, to preserve the soup's bright green color. Serve chilled sprinkled with sea salt, black pepper, and a swirl of truffle oil. Garnish with fresh herbs.

Enjoy!

Linked to from:

A Million Little Pictures/ Art House Co-op

2009-06-25T00:43:00.005Z

I came across Art House Co-op while researching for a project at work. Art House "creates massive, nationwide art projects that tie hundreds of artists together." Their projects create a sense of community and are designed to allow anyone to participate. The one that I've signed up for is A Million Little Pictures. For $18, I was registered to receive a disposable camera with flash. The goal: to document my life in 24 frames, then develop the pictures and send them to Art House in Atlanta for an exhibition opening in September. Through each set of photos, 1000 people's lives from all over the world will be chronicled.

A daunting task to say the least. 24 pictures to document my 32 years. Or, I could give people a glimpse into my life, zooming in on something I find important. And how to distinguish my photos from the 999 other participants? Well, naturally, I'm thinking food. My favorite foods? My favorite dishes in my favorite places? The ingredients that make up my favorite meal? Now the possibilities are endless!

I promise to post the results here once I'm done. It shall be a culinary adventure, indeed.

Where Should You Eat Tonight?

2009-06-22T18:36:00.004Z

"Where should we eat tonight?" If this is a common question in your household - it can also take variations such as "Where do you want to go for dinner?", "What are you in the mood for?" etc. - then check out this tool. It is especially good for all of you foodie gamblers out there, since it takes the form of a slot machine (with sound, to boot!). And I bet, if you were to really stick to it, you'd try a whole bunch of new restaurants not normally on your list. Type in your zip code, select a neighborhood, cuisine and price range (or not), and roll the dice. Voila! A restaurant suggestion at your ready.

UrbanspoonWashington DC restaurantsUrbanspoon

Washington DC restaurants on Urbanspoon

Enjoy!

From the Market Part 3 - Spanish Tortilla with Chorizo and Garlic Scapes

2009-06-17T01:42:00.007Z

I am so glad that I was convinced to make this dish twice in one week, because the pictures from this round turned out much better than the first photo shoot.

Whenever we receive an issue of Cook's Illustrated in the mail, it is usually a fight to the finish as to who can get his or her hands on it first. We like to pick out recipes trying to show each other up with complicated techniques or meals that take the better part of the day to make. And this month, when I saw a recipe for Spanish Tortilla, I knew it would be the one that I try.

Turns out, its really not difficult and takes less than an hour to make. The result, though, is impressive and quite tasty too. The best part about a Spanish tortilla is that it is excellent in its original form (potato, onion and egg) but can also serve as a blank canvas for experimentation - in this case, adding garlic scapes and buffalo chorizo spiced with chipotle.

Spanish Tortilla with Chorizo and Garlic Scapes
(adapted from Cook's Illustrated, May/June 2009 issue)

6 TBS + 1 tsp extra virgin olive oil
1 1/2 pounds potatoes (Yukon Gold)
1 small onion, halved and sliced thin
1 tsp salt
1/4 tsp ground black pepper
8 large eggs
2 links of chorizo (casing removed) or 8 oz of cured chorizo, cut into small cubes
1 garlic scape sliced into thin rounds (or two scallions sliced the same way)

Toss 4 TBS of oil, potatoes, onion, 1/2 tsp salt, and pepper in a large bowl making sure that potatoes are coated and separated. Heat 1 TBS oil in 10" non-stick skillet on medium high. Add chorizo and saute until browned. Reduce heat to medium-low, add potato mixture to skillet and set bowl aside without washing. Cover and cook, stirring every 5 minutes for 20-30 minutes, until potatoes offer no resistance when poked with a paring knife.

Meanwhile, whisk eggs and remaining 1/2 tsp of salt in reserved bowl. Fold in garlic scapes. Return skillet to medium-high heat, add remaining TBS of oil and heat until oil just starts to smoke. Add egg and potato mixture, stirring and folding constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover and cook, gently shaking pan every 30 seconds for two minutes until top of tortilla begins to set and bottom is golden brown.

Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides freely in pan. Slide tortilla onto a large plate. Invert another plate on top of tortilla, flip, and slide tortilla back into pan, cooked side up. Tuck edges of tortilla back into pan with spatula, cover and cook, gently shaking pan every 30 seconds for two minutes until second side is golden brown. Slide tortilla onto serving plate and allow to cool at least 15 minutes. Cut into slices or cubes to serve.

I personally prefer my tortillas room temperature and they are even great cold the next day.

Enjoy!

From the Market Part 2 - Salmon in Lemon Brodetto with Pea Puree

2009-06-17T00:04:00.005Z

The Internet is truly an amazing thing. Scratch that, Google is truly an amazing thing. I had some freshly shelled peas from the farmer's market that were close to reaching their three day limit. My husband and I were in the mood for salmon. A quandary on how to combine the two + Google = one delicious meal.

Salmon in Lemon Brodetto with Pea Puree courtesy of Giada De Laurentiis and the foodnetwork.com. A modern take on a traditional fish stew, this was probably one of the prettier meals I've put together; I'm afraid the picture doesn't quite do it justice. It was a great mix of textures with the crisp lemon broth with sauteed shallots, smooth pea puree mixed with parmesan, and the golden crusted fillet. The tangy lemon, savory peas and sweet salmon lends flavor for any mood, too.

Enjoy!

From the Market Part 1 - Scrambled Eggs and Herbed Cheese

2009-06-14T16:50:00.006Z

Scrambled farm fresh eggs with Keswick Creamery Herbs de Provence Bovre cheese. The bovre is creamy and crumbly at the same time, similar to goat cheese, and loaded with fresh herbs, including lavender. I added it at the very end and allowed the heat to melt it in.

Dupont Circle Farmer's Market

2009-06-14T16:07:00.003Z

So I may now be a little farmer's market obsessed. After picking up a few tops from Ann Taylor Loft, I stumbled upon the Dupont Circle Farmer's Market. While hearing about this market for years, I typically visited Eastern Market for my mega fresh produce shopping. I could not get over what I have been missing! And (almost) in my backyard.

To add to yesterday's bounty, I picked up:

tomatoes on the vine
Yukon gold potatoes
assorted mushrooms
onions
gazpacho
buffalo chipotle chorizo (from Cibola Farms)

I plan to make a Spanish style tortilla with today's buffalo chipotle chorizo and yesterday's garlic scapes. And for side dishes, yesterday's asparagus (roasted) and today's assorted mushrooms (sauteed).

This morning I added some of yesterday's Keswick Creamery Herbes de Provence cheese into my scrambled eggs. Delicious! I'll post some more pics and recipes soon of how I use all of this good food in the coming week.

14th and U Farmer's Market Bounty

2009-06-13T15:58:00.003Z

I got to the 14th and U Farmer's Market for, I'm embarrassed to say, the first time this season, and came back with some great produce and ingredients to experiment with this week:

asparagus
garlic scapes (for sauteeing in olive oil and adding to rice, spinach etc.)
sweet shelled peas
a variety of squash and zucchini (one sweet, two standard and two for stuffing, maybe with my garlic scapes, above)
strawberries
herbs de provence cheese
and, of course, a whoopie pie! (already gone...yum)

Mini Strawberry Cheesecakes

2009-06-10T22:49:00.000Z

Yum, yum, yum! This was my first attempt at cheesecake, albeit in miniature form, and I must say I was quite impressed. The recipe comes from Cupcakes by Shelly Kaldunski.

These bite-size morsels of deliciousness were very easy to make and the fresh strawberry topping added the perfect fruity finish. Of course you could really use any fruit or berry, softened in the same manner, for the topping. Strawberries worked well for summer, but I bet pear would be delicious in the fall.

Next time I make this recipe, I might consider adding a chocolate or graham cookie crust at the bottom of each paper liner. Chilling helped hold the whole thing together, but I think a crust would help even more.

Mini Strawberry Cheesecakes

Topping:
1 lb fresh strawberries, hulled and cut in half
1/2 cup plus 2 TBS sugar
1 TBS fresh lemon juice

Filling:
1 1/4 lb cream cheese, at room temperature
3/4 cup sugar
1/2 tsp vanilla extract
1/4 cup sour cream
2 large eggs, at room temperature
3 TBS all-purpose flour

makes 24+ mini cupcakes

To make the topping, combine 1/2 pound of the strawberries with the sugar in a non-reactive saucepan. Use a fork to gently mash the strawberries. Cook over medium-high heat until the strawberries are softened, about 3 minutes. Remove from the heat and stir in the remaining 1/2 pound strawberries and lemon juice. Transfer to a small bowl and cool completely. (The topping can be refrigerated in an airtight container for up to 2 days.)

Position rack in the middle of the oven and preheat to 350 degrees F. Line a 24-cup miniature muffin pan with miniature paper or foil liners. To make the filling, in a bowl, using an electric mixer on medium-high speed, beat the cream cheese until fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and beat until smooth; scrape down the sides of the bowl as needed. Add the vanilla and sour cream and beat until combined. Add the eggs, one at a time, beating well after each; add the flour and beat until combined.

Divide the cream cheese filling evenly among the prepared muffin cups, filling each about 3/4 full. Bake until the cheesecakes are just set in the center, about 15 minutes. Let the cheesecakes cool in the pan on a wire rack for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the wire rack and let cool completely, about 45 minutes.

Refrigerate cheesecakes in an airtight container at least overnight or for up to 3 days. Spoon about 1 TBS of the strawberry topping onto each chilled cheesecake and serve right away.

Enjoy!

Berry Salad with Balsamic Sugar Sauce

2009-06-09T22:51:00.006Z

We've had a few hot (and thunderstormy) days around here lately and I felt like I needed a little pick-me-up. There's nothing quite like being oh so ready for sunshine and the weather having different plans. I craved something that felt like summer and that provided refreshment from the hot and muggy outside. Fresh, chilled berries seemed like just the cure!

I did a little internet search and came up with this recipe, courtesy of Ina Garten (aka The Barefoot Contessa) and foodnetwork.com. I substituted blackberries for the raspberries because I couldn't find them and used a touch less sugar than the recipe calls for. It was just what the doctor ordered and a huge hit with my friends, too. I've made this twice now and it is just as good alone or as a topping for tangy Greek yogurt. I bet it would be delicious with ice cream, too.

Berry Salad

1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint raspberries
1 TBS good balsamic vinegar
1/4 cup sugar
fresh mint for garnish

Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses and garnish with mint.

Enjoy!

Pasta with Tomatoes and Spinach, Basil and Walnut Pesto

2009-06-05T23:08:00.004Z

It's been a common theme around my house lately: grab whatever ingredients are laying around and make something for dinner. Tonight's ingredients - pasta and spinach. I considered pasta with olive oil, wilted spinach and garlic, but thought that may be too much of the same taste. I was hoping I could find some chickpeas in the cabinet and use them somehow in a sauce, but no such luck. Along they way, I discovered the very end of a bag of chopped walnuts and aha! The idea for spinach, basil and walnut pesto was born.

For those who have been following along, you know that I have an Aerogarden. A very fruitful one. So, I welcome the opportunity to use up some of the fresh herbs it grows. Adding spinach to a traditional pesto recipe yields a lighter taste and substituting walnuts for pine nuts gives the sauce an earthy flavor. I threw in some tomatoes for varied texture at the end.

Spinach, Basil and Walnut Pesto

spinach leaves
basil
chopped walnuts
garlic
olive oil
parmesan cheese
salt and pepper to taste

Pulse all ingredients (in your preferred quantities) in a mini-prep food processor to your desired consistency.

Enjoy!

Slow Cooker Steak Sandwich

2009-05-21T00:52:00.003Z

My husband and I recently issued a challenge - to ourselves: to eat all of the food in our freezer before buying more. We ate through chicken (thin, thick, and thighs), steak, tilapia, salmon, pork (marinated and not), a roast, and even a few Healthy Choice frozen meals. We got down to our last bag - steak tips - and a few hot dog buns. And to celebrate, by virtually not cooking at all, we threw the steak into the slow cooker with some onions, red wine and seasonings, set it on low and 8 hours later we had tender, shredable meat - just right for steak sandwiches. We simmered the sauce down on the stove top, drizzled it over the meat and onions, put the filling into toasted hog dog buns and voila - a steak sandwich and an empty freezer!

Pesto

2009-05-20T23:42:00.008Z

Tomato and basil are two ingredients that were likely made for each other. Tomato, mozzarella and basil; tomato, basil and a splash of balsamic vinegar; tomato basil soup; tomato basil sauce - the pairing can be found everywhere. So, what to do when you have a bunch of basil and a few tomatoes on hand, and are looking for something a little more interesting and complex? Make pesto!

Pesto

1 cup, packed, of basil leaves
1/2 cup pine nuts
1/4 cup grated parmesan
1 TBS minced garlic
salt and pepper to taste
olive oil, to preferred consistency

Roughly chop basil and pine nuts in a small food processor. Add parmesan, garlic, salt and pepper and chop to combine. Add olive oil in a steady stream while food processor is on, to desired consistency.

Combine with tomatoes, use as a pasta sauce, spread on bread as a base for sandwiches, mix with mashed potatoes. The possibilities are endless.

Enjoy!

Tzatziki

2009-05-20T23:08:00.007Z

I am thrilled that my Aerogarden has been so productive (and prolific!). It seems that I'm continually working toward finding out how many ways you can use one lone ingredient - like basil or thyme. This time I looked to the Greeks to find a use for the stems and stems of dill that I have on hand. Tzatziki dip.

I read through several recipes before throwing this one together myself. Many called for hours and hours of draining the yogurt and cucumber, using cheesecloth etc., but I just didn't have the time, or patience, for that. I bought Greek yogurt, which is already thickened and did a few quick presses of the grated cucumber between sheets of paper towels and I think it turned out just fine.

Tzatziki

8 oz. Greek yogurt
1/4 cup grated cucumber
garlic and dill in quantities to taste
salt and pepper to taste

Put all ingredients in a bowl and mix together with a spoon. Refrigerating before serving helps bring out the flavors.

Tzatziki is a cool and refreshing accompaniment to pita, or spread over spiced or marinated grilled chicken or fish.

Enjoy!

Risotto with Asparagus and Mushrooms

2009-05-20T22:49:00.005Z

Risotto. The Italian version of Mac and Cheese (maybe?). A creamy and filling comfort food. A one dish meal, and a good way to use up extra vegetables in your fridge. For the most part, you can follow the directions on the risotto box and mix in your vegetables at the end. To make it even better, though, add some white wine to the stock and parmesan cheese at the end.

This one comes from an Alton Brown recipe that I found on FoodNetwork.com. I used cremini mushrooms instead of wild. The result is simply delicious.

Risotto with Asparagus and Mushrooms

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

Enjoy!

SOS Great American Bake Sale

2009-05-20T20:03:00.008Z

Welcome Washington Post Sietsema's Table readers!

Someone out there (maybe a Post reader?) found the time to send me a message kindly asking that I post information about Share Our Strength's Great American Bake Sale on my blog. I've seen fliers for this everywhere and am a bit familiar with the organization - my husband has run in some of their road races. I guess if there is any cause to promote in this forum it would be a food-related one, and this one seems worthy to me.

So instead of this post being a recipe for your next meal, consider it a recipe to give back.

Today, more than 12 million children in the United States do not know when their next meal will come. Unfortunately, this number continues to rise as these difficult economic times are leaving more and more people jobless, without homes, and unable to provide food for their families.

What can you do?

1. Sign-up to host a bake sale.

2. Buy the virtual Great American Bake Sale eBook.

3. Post a ChipIn widget or banner on your blog.

Make a difference in a child’s life by signing up and purchasing a virtual cookbook today! 100% of the proceeds from this eBook will benefit Share Our Strength’s Great American Bake Sale, which is a national effort that encourages Americans to host bake sales in their communities to help end childhood hunger. Funds raised support summer and after-school feeding programs in your community that thousands of kids depend on.

Once you have purchased your virtual Great American Bake Sale cookbook, double your impact and use the recipes to host your own Great American Bake Sale! Hosting a Bake Sale is a fun and easy way to make a big impact! To register your Bake Sale or for more information, please visit http://greatamericanbakesale.org/

Any maybe consider making one of these cupcakes?

Back to Basics

2009-05-15T00:12:00.005Z

It's not every day that I can cook a super exciting meal. And lately, I haven't had very many recipes to share with you. So, for this post I've decided to go back to basics and highlight two easy vegetables that require very little preparation and very few ingredients. No sauces or overwhelming dressings here - we're talking straight-up and simple.

Roasted Asparagus

Bunch of asparagus
olive oil
minced garlic
salt and pepper to taste

Preheat oven to 400 degrees. Clean asparagus and trim tough ends. Arrange asparagus in roasting pan, drizzle with olive oil and garlic. Season with salt and pepper. Place pan in oven on middle/ upper middle rack. Cook for 20 minutes. Flip halfway through cooking.

Asparagus should come out slightly browned and carmelized.

Steamed Artichoke with Italian Herb Dipping Sauce

artichoke
olive oil
Italian herbs
salt and pepper to taste

Cut off stem of artichoke and remove first layer of lower petals. Trim off outer petal points with a kitchen scissor. Rinse artichoke and place in steamer basket placed in pot of simmering water. Simmer, covered, for 1 hour.

Artichokes can be eaten hot or cold. I prefer mine at room temperature.

Serve with a side of olive oil and Italian herbs as a dipping sauce.

Enjoy!

Summer Salads

2009-05-11T01:30:00.005Z

I've been working on two things lately - 1) my food photography and 2) using up the bounty of herbs from my Aerogarden. Two summer salads seemed to be a good way to work on both.

Yellow squash and zucchini sauteed with olive oil, thyme and chives. Seasoned with salt and pepper.

Panzanella salad. Tomatoes, crusty Italian bread, Italian and purple basil, olive oil and balsamic vinegar - mixed together. Seasoned with salt and pepper.

Enjoy!

On the Road: St. Louis, Missouri

2009-05-04T00:48:00.012Z

I recently visited St. Louis on a mini reunion with my girl friends from college. Not surprisingly, much of the weekend revolved around catching up over food - and we did lots of talking (and eating!). Enjoy a few of the highlights below...

First on our list was the famed Pi (of the famed Obama White House pizza party). Prosciutto, Kalamata olive, and roasted garlic pizza in the foreground.

Famous St. Louis gooey butter cake for breakfast. Delicious! (More about gooey butter cake on Wikipedia).

Open-faced lobster club at Cyrano's for lunch, topped with bacon, tomato and mustard aioli.

15 spice ribs with mango bourbon glaze at Sage for dinner. Whipped potatoes and jicama honey slaw on the side.

Vaca Frita

2009-04-11T02:55:00.005Z

I must say that the Cubans don't have the most appetizing names for their country's most famous dishes. Vaca frita (fried cow) is a close relative to ropa vieja (old clothes). Whatever you want to call it, though, the dish boils down to the basic element of shredded beef. Where ropa vieja gets stewed in tomato sauce, vaca frita is marinated and seared until crispy.

I tried this recipe last night and it was a breeze to make, although a bit time consuming if you plan to start cooking in the evening. You need to allocate enough time for the beef to marinate and it took me quite some time to shred the beef (but that could be because I bought brisket instead of flank steak. I think it's higher fat content made the task more difficult). The result, I believe, was no less delicious. The tangy lime and garlic marinated beef paired nicely with side of black beans and rice.

Vaca Frita
(from Food & Wine, May 2009)

1 1/2 lbs flank steak, cut into four pieces
1 green bell pepper, cored and quartered
2 large onions - 1 halved and 1 thinly sliced
1 bay leaf
2 garlic cloves, smashed
salt
1/4 cup plus 2 TBS freshly squeezed lime juice
3 TBS olive oil
freshly ground pepper

In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over medium heat for 20 minutes. Remove flank steak and let cool. Strained broth can be reserved for another use. Shred the meat and transfer to a bowl.

Using the side of a large knife, mash the garlic to a paste with 1/2 tsp of salt. Stir the paste into the meat, along with the lime juice, olive oil, and sliced onion. Let stand at room temperature for 30 minutes to 1 1/2 hours.

Heat a large griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

Enjoy!

(photo published on Tastespotting, 6/29/09)

Leek and Chickpea Soup

2009-04-10T02:09:00.007Z

This recipe comes to me somewhat third-hand. For my birthday, Eric gave me The Foster Harris House cookbook, from the B&B where we stayed to celebrate our first anniversary. (Buy it here.) This recipe comes from that book, but it came to that chef - John MacPherson - via renowned chef Jamie Oliver's friend Bender who found the recipe in an old cookbook somewhere. Did you follow that? So, nods all around. Thank you Bender, thank you Jamie for having a friend Bender, and thank you John.

This soup makes a great one course meal. Hearty enough to stand on its own and complex enough in taste and texture to stay exciting.

Leek and Chickpea Soup

5 large leeks
2 TBS butter
2 TBS olive oil
2 cloves garlic, thinly sliced
1 small peeled potato, cut into 1/2 inch cubes
12 oz of canned chickpeas
3 cups chicken broth
1/2 cup freshly grated Parmesan, plus extra to garnish
salt and pepper to taste

Prepare leeks by cutting off and discarding tough green tops of leeks. Slick white parts of leeks lengthwise and rinse well. Roughly chop.

Melt the butter and olive oil over medium-low heat in a heavy pot and add the garlic. Cook for 1 minute, then add the leeks. Cook the leeks for about 10 minutes, stirring occasionally, until translucent. Add the potato and chickpeas and cook for 1-2 minutes longer. Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Add more broth to thin the soup if desired or use a regular or emulsion blender to puree soup to desired consistency. Add half of the cheese and season to taste with salt and pepper. Serve with a drizzle of olive oil and top with the remaining Parmesan.

Serves 6.

Enjoy!

Party Food: Turkey Sliders and Homemade French Fries

2009-04-09T17:51:00.011Z

This post comes from my friend, John, another old friend from high school (Props to Motown. So many recipes on this site have come from my childhood friends!). I think this post brings up a good point. That not all meals have to come from written recipes. John tells me that the idea for this meal just "formulated on the Metro on the way to the grocery store last night." Fortunately, I was able to have him jot down the basics so I could share it with all of you. I share the recipe in John's words - because for party food, who needs a formal recipe? Just have fun with it!

Homemade French Fries

Idaho potatoes (1 potato equals 1 serving)
vegetable oil for frying
cayenne pepper, to taste
garlic powder, to taste
salt, to taste
cajun seasoning, to taste

Take a bunch of Idaho potatoes. Chop them into fry-like shapes (I can’t remember what you actually call that shape – finger shaped?) with skins on. Fry them in a skillet filled with vegetable oil until all sides are golden-brown (don’t forget to turn them!). Once cooked, drop them in a bowl of paper towels to drain the oil, then top with cayenne pepper, garlic powder, salt, and cajun seasoning to taste.

Mini Turkey Burgers/ Sliders

1 lb ground turkey
egg
salt/ pepper to taste
Bone Suckin' barbecue sauce
1/4 - 1/3 cup bread crumbs
Take your ground turkey, add an egg, salt/pepper, some Bone Suckin’ barbecue sauce for flavor, and probably like ¼-1/3 cup of bread crumbs, hand blend, then stick in the fridge for a half hour-ish. Throw them on the grill, flip them only once. Top with Irish cheddar and bacon. For the buns, use one of those 25-30 minute Pillsbury Italian bread loafs, cut it into a sufficient number of pieces. Throw on some tomatoes, lettuce, and onion, and enjoy! (Makes 8 mini burgers)

Seeking Recipes - Lots of Herbs

2009-04-05T22:29:00.003Z

It's been two and a half weeks since I plugged in my Aerogarden and I am well on my way to having a bounty of herbs this Spring. So much so, that I'm using this down time - it's another week or two before I can start picking the herbs - to figure out how I'm going to use them. Pesto or tomato, mozzerella and basil? Salmon with dill or tzasiki dip? Send in your favorite recipes featuring fresh herbs and I'll be sure to post and try them!

Black and White Cupcakes with Gooey Chocolate Glaze

2009-03-30T00:57:00.009Z

I received a new cookbook for my birthday, simply titled Cupcakes by Shelly Kaldunski (sold at Williams-Sonoma). As if there aren't enough cupcakes to be had at all of the cupcake bakeries cropping up in D.C., at $3 a pop I've been interested in trying to make my own. Baking has never really been my "thing", in fact just today I learned there was such an ingredient as cake flour. (Which, incidentally, seems to make all the difference.)

I've always been a big fan of the black bottom cupcakes at Starbucks - a mix of chocolate cake and cheesecake in cupcake form - so I was quite excited to see that my new cookbook has a recipe for Black and White Cupcakes. While the cream cheese did not quite settle in the center of the cake as I had hoped, the cupcakes looked good and had the combination of tangy and sweet flavors that I enjoy.

Black and White Cupcakes
makes 12 cupcakes

8 oz cream cheese, at room temperature
1 TBS sour cream
1 1/2 cups sugar
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 TBS unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup whole milk

Preheat oven to 350 degrees with rack in middle position. Line a standard 12-cup muffin pan with paper or foil liners.

To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup of sugar and beat until combined.

To make the cupcake batter, sift together the cake flour cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, around 15 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Gooey Chocolate Glaze
makes approx. 1 1/2 cups

2/3 cup sweetened condensed milk
8 oz semisweet chocolate, chopped
2 TBS unsalted butter, cut into 2 pieces

In a small saucepan, combine the sweetened condensed milk, chocolate, and butter. Warm over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubbly, 3-4 minutes. Remove the pan from the heat and let the glaze cool slightly before using. (The cooled glaze can be refrigerated in an airtight container for up to 5 days.)

Spoon the glaze over the cupcakes and top with chocolate curls or other decorations. The finished cupcakes can be stored in an airtight container and refrigerated for up to 3 days. Reheat in a 250 degree oven of 5 minutes before serving.

Enjoy!

Stovetop Roasted Chicken

2009-03-28T20:39:00.005Z

Here is another one of Eric's favorites from Cook's Illustrated. An alternative to oven-roasted chicken, stovetop roasted chicken lets you cook chicken parts, rather than the whole bird. The Cook's Illustrated technique gets the skin crispy while allowing the meat to remain juicy and reduces the cooking time dramatically. Paired with a lemon herb sauce, this meal is simply delicious.

Check out the November/December 2008 issue for the science behind the two phase cooking method.

Stovetop Roasted Chicken

For the chicken:
3 1/2 pounds bone-in, skin-on chicken parts, trimmed of excess fat
salt and pepper
1 TBS vegetable oil
1-1 1/4 cups low sodium chicken broth

For the lemon-herb sauce:
1 tsp vegetable oil
1 medium shallot, minced (about 3 TBS)
1 tsp all-purpose flour
1 TBS fresh lemon juice
1 1/2 TBS fresh parsley, minced
1 1/2 TBS fresh chives, minced
1 TBS cold unsalted butter
salt and pepper

1. Pat chicken dry and season with salt and pepper. Heat 2 tsp vegetable oil in 12-inch nonstick skillet over medium high heat. Add chicken pieces skin side down and cook without moving until golden brown, 5-8 mins.

2. Using tongs, flip chicken pieces skin side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant read thermometer registers 155 degrees for chicken breast and 170 degrees for legs and thighs, 10-16 minutes. Transfer chicken to plate, skin-side up.

3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining tsp vegetable oil to skillet and heat over medium-high heat. Return chicken pieces skin side down and cook without moving until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4-7 mins. Transfer to a serving platter and tent loosely with foil. Skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.

4. Heat oil in now empty skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly for 30 secs. Increase heat to medium-high, add reserved cooking liquid, and bring to a simmer, scraping skillet bottom with a wooden spoon to loosened brown bits. Simmer rapidly until reduced to 1/2 cup, 2-3 mins. Stir in any accumulated juices from resting chicken, return to a simmer and cook 30 seconds. Remove skillet from heat, whisk in lemon juice, parsley, chives, and butter, season with salt and pepper. Pour sauce around chicken and serve.

Enjoy!

Aerogarden Update

2009-03-25T21:28:00.010Z

My Italian basil, purple basil, thyme, and chives are sprouting. I set up the Aerogarden on March 19, and 6 days later, I have herbs. Baby herbs. So far, so good, on this product. The set up was a snap and the instructions, easy to follow. With a little research, I learned that on the herbs setting, the pump and the lights don't necessarily run simultaneously (for a while, I thought I was sent a faulty pump).

With my mind at ease, I found the the light timing that worked best for me and set the timer to turn off at 9pm each night. In the germination phase, the lights are to be on for 17 hours (pump runs for 12) and the lights and pump go off for 7 hours. The lights are quite bright, so timing them to my rough sleep schedule seemed to make the most sense.

The basils sprouted first, followed by the thyme and the chives. Looks like mint comes up next followed finally by the dill. I'm quite excited for the prospect of healthy home grown herbs as summer approaches, and if this works well, I may attempt to grow tomatoes or strawberries this winter.

Aerogarden Pro 100

2009-03-19T21:06:00.005Z

For my upcoming birthday, I received an Aerogarden Pro 100 from my wonderful Mom and Dad. This is, for me, the perfect gift living in a city with a small balcony that doesn't receive any sunlight. Last year I attempted to grow tomatoes. I got one. Now, I can grow herbs, lettuces, tomatoes, even strawberries (!) right inside my own home. More pictures of the set up, and actual herbs (once they grow) to come.

A Taste of New Orleans

2009-03-18T22:47:00.006Z

Just a few pictures from my recent trip to New Orleans. I'll need to investigate Creole cooking and post a few recipes. I would love to find the courage to fry oysters and replicate this delicious Po Boy!

And of course no trip to New Orleans is complete without boiled crawfish.

Chocolate Bread Pudding

2009-03-11T19:18:00.005Z

I. Love. Bread Pudding.

So, naturally, I was thrilled to see this recipe from Elyssa. It even reminded me that I have a few bread pudding recipes to post of my own. Elyssa points out the flexibility of bread pudding, being able to do many stages in advance, "The first time I made it, I did it in 3 days (toasting bread the 1st night, making custard and soaking the bread the 2nd, and baking/serving the 3rd night.)" So, here is Elyssa's recipe. Enjoy!

Chocolate Bread Pudding

Ingredients:

1 loaf (1 to 1 1/2 pounds) challah
1 3/4 cups (14 ounces) whole milk
1 3/4 cups (14 ounces) heavy whipping cream
8 ounces semisweet or bittersweet chocolate, finely chopped (I used a mixture of both bitter and semi sweet chocolate)
2 large eggs
2 large egg yolks
1 1/4 cups (8 3/4 ounces) sugar
Pinch of salt

Preheat oven to 325°F and position an oven rack in the center. Lightly butter the cake pan/baking dish (9 by 2-inch round or ceramic baking/casserole dish).

Toast the Bread: Use the serrated knife to cut away the crust from all sides of the bread. If you are using challah which is braided, just do the best you can and don’t worry about the bits of crust in the crevices of the braid. Cut the bread into 1-inch cubes. Spread the cubes on the baking sheet and toast in the over for 20 minutes. Transfer to a rack to cool. Measure out 4 cups of bread cubes and place them in the prepared cake pan. Transfer the remaining bread cubes to a resealable plastic bag and set aside for another use. [You can do this step on the first day if you want. Day old bread tends to soak the custard in a little better. But you can also do this the same day as the custard]

Make the custard: Heat the milk and cream in the medium saucepan over medium heat just until the mixture simmers. Remove the pan from the heat and add the chopped chocolate. Let it sit for 1 minute, then whisk vigorously to blend the chocolate into the mixture.

Temper the eggs: Whisk the eggs, yolk, sugar, and salt in the medium bowl to blend thoroughly. Pour about ½ cup of the chocolate mixture into the eggs, whisking constantly. Once blended, whisk in another ½ cup. Then slowly pour the rest of the chocolate mixture into the eggs, whisking constantly.

Soak the bread cubes: Pour the custard through a strainer over the bread in the baking dish. Cover the baking dish with plastic wrap and press down gently so that all the bread cubes are soaked with the custard. Refrigerate for at least 8 hours, preferably overnight. This gives the bread cubes plenty of time to soak up the chocolate custard, turning them from white to a deep chocolate brown color throughout. Every once in awhile, remove the plastic and gently stir the mixture, then return to the fridge.

Bake and Serve the Bread Pudding: Preheat the over to 325°F and position an oven rack in the center. Remove the plastic wrap from the pan and bake the pudding for about 60-75 minutes, until the center is set. To check, use a spoon to press down firmly in the center of the pan. The pudding is done when the center feels firm and no loose custard bubbles up around the spoon. Transfer to a rack to cool for about 15-20 minutes, then cut the warm pudding and serve. Top w/ a spoonful of whipped cream or caramel sauce if you want.

Note: The bread pudding can be baked up to 2 days in advance. Cool to room temp, then cover with plastic wrap and refrigerate. Reheat in a 325°F oven for 20-25 minutes, until heated through.

[Photo by CatalogThis, available under a Creative Commons Attribution-Noncommercial license.]

Tahini Dressing

2009-02-20T21:03:00.005Z

This one comes from Julie. She says, "I actually made something that tasted so good I wanted to sing it from my rooftop but instead I remembered your blog." Personally, I'm thrilled that Julie remembered Beets and Bonbons as a way to share her favorite recipes, but singing the dressing's praises from her rooftop would have made for an excellent story! Reminds me of the new Dunkin Donuts coffee commercial. Have you seen it?

Julie uses this dressing as a veggie dip and also a spread for wraps. She suggests some fresh veggies and shrimp as a filler. Sounds delicious!! Can't wait to try it, myself!

Tahini Dressing

8oz of tahini (I like Joyva brand best - it's in an orange tin)
a few squirts of lime
3 minced garlic cloves or some garlic powder
1 tbsp cilantro
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp cayenne pepper
salt and pepper

Put all in blender or food processor, adding just enough water to make it "blendable." It should be a thick, creamy consistency.

Enjoy!

[Photo by Editrix, available under a Creative Commons Attribution-Noncommercial license.]

Ricotta, Spinach and Prosciutto Ravioli

2009-02-16T22:06:00.003Z

As part two (part one?) of our Valentine's Day dinner, I decided to make these raviolis from an Everyday Italian episode by Giada de Laurentis. I saw the episode years ago and jotted down the ingredients and cooking instructions the best I could. When I happened on the recipe this weekend, I could barely distinguish my chicken scratch. Thank goodness for the Internet, which houses answers to all my questions. I found the recipe posted, and adapted, on another food blog site, Cookbook Catchall.

For the recipe and adaptation, click here.

For the sauce, I kept the butter and substituted dried sage for the oregano. It was delicious!

Enjoy!

Chocolate Cupcakes with Cream Cheese Frosting

2009-02-16T21:39:00.005Z

Our recent trip to Nashville, TN and our cupcake taste test inspired me to try making my own, and what a better opportunity to do so than Valentine's Day. I treated myself to a "Cupcake Kit" from The Chocolate Moose mainly to get the cute cupcake wrappers and pastry bag. It also comes with a recipe book with recipes for basic vanilla and chocolate cupcakes, cream cheese and chocolate frosting plus a handful of fancier cupcakes infusing fruits and other flavors. Below is the basic recipe for chocolate cupcakes with cream cheese frosting. I added the heart-shaped York peppermint patties as (edible) decoration.

Chocolate Cupcakes
Makes 12 (I halved the recipe, to make 6)

1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules dissolved in 2 teaspoons water
2/3 cup buttermilk (any fat content)

Sift the flower, cocoa powder, baking soda, and salt into a medium bowl.
In a large bowl, beat the butter and sugar with an electric mixture on medium speed until smoothly blended, about 1 minute. Scrape sides of bowl as needed.
Add the eggs one at a time, beating until each is blended into the batter and it looks creamy, about 1 minute. Mix in the vanilla and dissolved coffee. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk to blend in. Mix in the remaining flour mixture until it is incorporated and the batter is smooth.
Spoon the batter into cupcake liners set in a muffin tin and bake for 25 minutes at 350 degrees.

Cream Cheese Frosting
Makes 3 cups, for 12 cupcakes

1/2 cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

In a large bowl, beat the butter, cream cheese, and vanilla with an electric mixer on low speed until smooth and thoroughly blended, about 1 minute. Scrape sides of bowl as needed.
Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten it further.
Spread on cooled cupcakes.

Enjoy!

On the Road: Nashville, Tennessee

2009-02-08T17:04:00.021Z

For what may be a new feature for this blog, I introduce On the Road, a post on the unique finds and culinary adventures to my latest trip. This one comes from Nashville, Tennessee.

Having never been to Nashville, I wasn't quite sure what to expect. I was hoping for some good southern cooking, and of course plenty of cowboy boots and country music. The city did not disappoint. I share with you a few of the highlights. The first breakfast on our list was Monell's - good, old fashioned country cooking.

Monell's

1235 6th Avenue N
Nashville, TN

The concept of Monell's, all-you-can-eat country cooking served family style, would lead anyone to believe that it is just another tourist trap. A hokey experience with tacky decor, mediocre food, and a gift shop. Your assumption couldn't be more incorrect.

Upon entering Monell's, you feel like you've entered someone's home. The restaurant has only a few rooms, each housing roughly one table for 12. As your party arrives, you may have to wait a few minutes to be seated because they like to fill up the entire table for each seating. Things move slower in the south and you should not get impatient during your wait, because the true sense of family style dining, often with complete strangers in this case, is an experience to enjoy. Fortunately, this place is so popular that it doesn't take long for enough people to arrive. Monell's has a garden, with benches and swings (and fun garden gnomes), to pass the time on a nice day.

Once seated, a waiter comes over with instructions. Everything is served family style. Food will be brought out as it is ready. Please pass the platters to you left. And, if you run out of anything, or want more, just ask! Your food will be out in 5-8 minutes. Simple enough.

The three of us were seated with another couple and seven southern women in a book club. They were discussing To Kill A Mockingbird. It seemed fitting.

Shortly thereafter, the food arrived in what can only be described as a parade. One dish after another, it kept coming. Biscuits, gravy, sausage, bacon, ham, pancakes, eggs, corn pudding, potatoes, cheese grits, and, as is served at every Monell's meal - fried chicken.

Monell's slogan sums up the experience beautifully: "I've eaten and I can't get up."

Lazzaroli Pasta

1314 5th Avenue N

Nashville, TN

Next on our stop was not so much to eat, but to browse. Lazzaroli Pasta was a must-stop pasta store for our resident Nashvillian, so that she could stock up on fresh made pastas and sauces for the week. What a cute little place, and very nice owners (straight from Philadelphia, I might add). We were so curious about the sign in their window ("PATSA") that we just had to ask. Fortunately, they were well aware of the spelling mistake, but had such a great sense of humor that they decided to hang it anyway. Lazzaroli also has a very nice selection of Italian meats and cheeses, oils, vinegars and flavored salts (truffle salt!).

Ivey Cake (right) and Curious Gourmet Cupcake (left)

100 4th Ave N 318 Main Street

Franklin, TN Franklin, TN

Next stop - Franklin, TN. An adorable little town just about a half hour from downtown Nashville. Here the streets are lined with independently owned shops, restaurants, and cupcake bakeries (two!). So, we had to do a taste test! With such flavors as devil's food cake, Boston creme pie, lemon, coconut, red velvet, vanilla with vanilla, chocolate with chocolate etc. it was really hard to decide. As you can see, we picked six flavors overall, to share among four people. They were all delicious! Curious Gourmet piled their icing higher, Ivey Cake has more options, so depending on your mood, I think it is safe to say that you can't go wrong with cupcakes in Franklin, Tennessee.

Superfoods

2009-02-03T12:58:00.009Z

I see a trend here. Looking back over the past few posts, I seem to be all about blueberries. Good thing, since they are one of the foods often recognized as a superfood - a food that, by itself, has incredible health benefits, whether it be antioxidants, dietary fiber, vitamin C, or the like.

Doing a little more research, it looks like beets fall into this category too. At least by some accounts. Now to prove that bonbons are good for you, and I'll be set. (Perhaps if they are made of dark chocolate!)

I don't know how much about superfoods has been proven, but I do know that incorporating any of these into your diet can't hurt too much. Here is one list of superfoods, as a guide:

Beans
Blueberries
Broccoli
Oats
Oranges
Pumpkin
Salmon
Soy
Spinach
Tea (green or black)
Tomatoes
Turkey
Walnuts
Yogurt

Enjoy!

Blueberry-Coconut Muffins

2009-02-03T00:24:00.005Z

I almost want to take my previous Blueberry Muffin post down because I made these the other night and they were SO much better! The consistency of the muffin was not as dense, more a mix between a muffin and pound cake. And the coconut? Delicious. Mixed into the batter it forms a bit of a crisp. A little crunch in each bite.

Blueberry-Coconut Muffins
(which I found on foodnetwork.com)

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries (I used frozen)

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Enjoy!

Bedlam Manor Chili

2009-01-23T12:31:00.004Z

This is primarily my mom's chili recipe, with one added ingredient that a friend suggested for a richer tasting dish: Worcestershire sauce. The recipe doubles, triples, or quadruples easily for a crowd.

Bedlam Manor Chili

1 medium onion
1 clove garlic
1 lb ground beef
salt or garlic salt to taste
1 lb can tomotoes
1 lb can kidney beans
1 teaspoon oregano
2 tablespoons chili powder
1/4 cup Worcestershire sauce
shredded cheddar

Brown first four ingredients. Add tomatoes and beans. Bring to a boil then add oregano, chili powder, and the Worcestershire sauce. Simmer for at least 1 1/2 hours. Taste and add more chili powder and salt if desired. Chili should be thick.

A great recipe for some of the cold nights we've been having!

Enjoy!

Banana Blueberry Oatmeal

2009-01-14T01:50:00.004Z

This recipe comes from my friend Irene, who recently moved to Denver where she has been experiencing a true winter. This recipe sounds so good, that even though we haven't seen a snowflake here in D.C., I can't wait to cozy up with a hearty bowl.

Banana Blueberry Oatmeal

1/3 cup Bear Naked regular oats
2/3 cup water
1/2 cup fresh blueberries
1 banana, sliced
1 tbs flaked coconut
1 tbs slivered almonds
1-2 tsp brown sugar (to taste)
1-2 tsp lowfat or nonfat milk

Combine oats and water in a microwave-safe bowl and microwave on high for 1 to 1 1/2 minutes. Add all other ingredients to microwaved oats, stir to combine and enjoy! Makes one serving - a quick, hearty breakfast complete with two of your daily servings of fruit.

Lemon-Blueberry Muffins

2009-01-10T18:21:00.005Z

My new interest in baking muffins led me to this recipe, from a 2005 issue of Food & Wine magazine.

Lemon-Blueberry Muffins
(From Food & Wine, August 2005 issue)

1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup blueberries (frozen or fresh)
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice

Preheat the oven to 375 degrees.
Butter a standard 12-cup muffin pan. In a medium bowl, whisk the flour with the sugar, baking powder and salt. Stir in the blueberries.
In another medium bowl, whisk in the eggs with the milk, oil and lemon zest, then whisk in the lemon juice.
Using a rubber spatula, fold the egg mixture into the flour mixed until blended; do not overmix.
Spoon the batter into the muffin cups and bake for about 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Let the muffins stand in the pan for 5 minutes, then carefully transfer them to a rack to cool slightly. Server warm or at room temperature.

Enjoy!

Foil-Baked Salmon with Corn and Lime

2009-01-07T13:07:00.006Z

This was one of the first recipes I made when I moved to Washington, DC and started living on my own. At the time, I was cooking for one, and this was the perfect home cooked meal. I made this the other night, after deciding that I needed another preparation for salmon, and doubled the recipe. With very little work, you wind up with a beautiful and very tasty dinner.

Foil-Baked Salmon with Corn and Lime
(from Williams-Sonoma Cooking for Yourself)

This recipe serves one, but is easily doubled.

3/4 cup corn kernels
1/4 red bell pepper, seeded and cut into small, neat dice
2 tablespoons chopped fresh cilantro
1/2 jalapeno chile, seeded and minced, or more to taste
salt and ground pepper to taste
2 teaspoons unsalted butter, cut into bits
1 lime wedge, plus 3 thin lime slices
1 skinless salmon fillet (1/2 lb)

Preheat an oven to 450 degrees F.
Put the corn kernels in a bowl. Add the bell pepper, cilantro, chile, salt, and pepper, and mix well.
Put a 12 x 18-inch sheet of heavy-duty aluminum foil on a work surface. Top with the corn mixture and dot with 1 teaspoon of the butter. Squeeze lime wedge over the salmon fillet, then season with salt and pepper. Place the salmon on top of the corn mixture. Top with lime slices and dot with the remaining 1 teaspoon butter.
Bring the long edges of the foil together and fold over to form a tight seal. Fold and seal the ends as well. Bake until the salmon is opaque throughout and just flakes with a fork, 15-20 minutes. The timing will depend on the thickness of the fillet.
Transfer the packet to a heatproof work surface. Open the foil carefully at the ends first, allowing hot steam to escape, then unwrap the top. Transfer to a warmed dinner plate.

Enjoy!

Happy New Year!

2009-01-01T17:43:00.016Z

Happy New Year to everyone and welcome to 2009! I hope you had a nice celebration last night. If your day is anything like mine, today is a lazy day of relaxing and eating lots of leftovers. We pulled out a few old time favorites and tried a few new dishes and as always, had way too much food. But, I did remember to take pictures of everything, so I am happy to share with you our New Year's Eve feast - complete with links to each recipe. Of course, the dishes can be made for any occasion and I know that I'll certainly be pulling these out again.

Enjoy!

Tomato, Mozzarella and Basil

Grown Up Ham and Cheese Finger Sandwiches

Grilled Beef Tenderloin on Focaccia Toasts

French Onion Soup

Pear and Walnut Salad

Beef Bourguignon

Potatoes au Gratin

Banana's Foster

(recipe provided and cooked by Betsy and flambeed by Mike!)

Cranberry Vanilla Muffins

2008-12-29T02:12:00.004Z

I introduced my family to Beets and Bonbons this weekend (hi, everyone!) and I think I have a whole new audience.

This recipe comes from my mom and has been a Thanksgiving staple for as long as I can remember. It was probably the only cooking I ever did while growing up, and I looked forward to my role every year. At our house, the muffins are served as a side to the Thanksgiving feast, and double as a delicious breakfast the next morning.

Cranberry Vanilla Muffins
(from "Cold Weather Cooking" by Sarah Leah Chase)

Batter

1/2 vanilla bean, cut into small pieces
1 C sugar
1/2 C (1 stick) unsalted butter
2 large eggs
2 C unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
2 1/2 cups fresh cranberries, coarsely chopped

Topping

2 Tbs. sugar
1/2 tsp. grated nutmeg

1. Preheat oven to 375 degrees F. Line 12-14 muffin cups with paper liners.

2. Prepare the batter: Place the vanilla bean and sugar in a blender or food processor and process until the vanilla bean is ground to tiny flecks.

3. Using an electric mixer, cream the vanilla sugar with the butter in a mixing bowl until smooth. Add the eggs one at a time, beating well after each addition.

4. Mix together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, mixing until smooth and fluffy. Fold in the cranberries.

5. Divide the batter between the muffin cups, filling each one almost full. Mix together the sugar and nutmeg for the topping and sprinkle generously over the muffins. Bake until puffed, light golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

Enjoy!

Happy Holidays!

2008-12-24T14:10:00.002Z

Happy Holidays to my readers out there! May your Christmases and Hanukkahs be merry and full of good food.

Like always, make sure you come home with a new recipe to share!

Enjoy!

Seeking: A Few Good Muffin Recipes

2008-12-22T12:57:00.003Z

I received my first ever muffin pan last night for Hanukkah, and I'm really excited about it. Unfortunately, my cookbooks are quite lacking in muffin recipes. If anyone out there has one or two that they really love, I would be grateful if you wanted to pass it on. Email beetsandbonbons@hotmail.com and I'll get it up on the site right away!

Elyssa's Secret Carrot Cake

2008-12-19T12:07:00.009Z

I love secrets. And I'm usually pretty good at keeping them. But, when I get the "green light" - watch out world! Especially when it comes to recipes. We all have our coveted family recipes and our secret ingredients that we can't live without. This one comes from Elyssa, and it sounds like a real time saver, particularly for people like me who are not so adept at baking.

I have decided to share my "secret" carrot cake recipe with the world. This cake has become a major hit among my friends and I'm pretty sure I get invited to parties and BBQs based only on this cake.

Why is it a secret? Because it comes from a cook book called "The Cake Mix Doctor." That's right...cake mix. (I can already hear my Mom saying tsk tsk). But I'm a busy woman. Sometimes I need some help...and you might as well be in on the secret. You would never know that cake mix was used in this recipe, mostly because of all the "real" ingredients like the fresh carrots and the homemade frosting. Enjoy!

Carrot Cake with Cream Cheese Frosting

Serves: 16
Prep Time: 10 minutes
Baking Time: 30-35 minutes
Assembly Time: 15 minutes

Ingredients

Solid vegetable shortening for greasing the pans or Pam spray
Flour for dusting the pans
1 package (3.4 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon
3 cups grated carrots--about 5 medium carrots (if you own a food processor do yourself a favor and use it to grate the carrots. Otherwise a box cheese grater works well)
1/2 cup raisins
1/2 cup chopped walnuts

1. Place a rack in the center of the oven and preheat the over to 350 degrees. Generously grease two 9-inch round cake pans with vegetable shortening or Pam spray. Dust with flour, then shake out the excess flour. Sent the pans aside.

2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixed on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixed speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30-35 minutes. Remove the pans from the over and place on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

4. Prepare frosting (see below).

5. Place one cake layer right side up on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

6. Place this cake, uncovered, in the fridge until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the fridge for up to 1 week.

Cream Cheese Frosting

Ingredients

1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar a bit at a time, blending with mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixed speed to medium and blend the frosting until fluffy, 1 minute more.

2. Use at once to frost the top and sides of the cake.

Sounds delicious. Thanks, Elyssa! Enjoy, everyone!

[Photo by cbcastro, available under a Creative Commons Attribution-Noncommercial license.]

Old Fashioned Apple Crisp

2008-12-18T02:04:00.007Z

I'm really holding on to Fall. I hear about snow in the Mid-west and I know it is coming here soon. I can't help but bring out this recipe a few more times before it is too late. Of course, the apples are best picked yourself on a gorgeous Fall afternoon, but when the temperatures drop too low, the grocery store will just have to do.

This recipe comes from the Barefoot Contessa Parties! book. It's the oats that really make the dish!

Old Fashioned Apple Crisp

5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Enjoy!

Wild Mushroom Crostini

2008-12-11T21:15:00.005Z

Wow. I was so thrilled to log on today to see that the blog had received several comments and a few more recipes to post!

This one comes from Elyssa, who I think did one of the coolest things and traveled with her mother to Provence for a week of cooking classes. Lucky me, we're in the same book club, and I got to sample her new cooking talents during our summer discussion! Delicious!

About the Wild Mushroom Crostini, Elyssa writes:

I made this appetizer for Thanksgiving and everyone loved it! It's probably going to become my new "go to" party appetizer. The flavors are delicious and simple. Some of the mushrooms can be pricey---I'm sure this recipe would work fine if you substituted the more expensive mushrooms for cheaper ones. The other nice thing is you can make a lot of the steps in advance. Bon Appetit!

Wild Mushroom Crostini

Yield: Makes 36

36 1/3-inch-thick baguette slices
2 tablespoons olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.

I really can't wait to try this recipe. I love all things mushroom and completely appreciate a recipe that can be made in stages, and in advance. Sounds like it would be perfect for a New Year's Eve party.

Enjoy!

St. Patrick's Day Brownies

2008-12-10T12:54:00.008Z

Our forecast today is unseasonably warm and very very rainy. The kind of day that you just want to skip out on work, hole up in the apartment, watch movies and eat junk food. Although we're a few months away from St. Patrick's Day, today may have that rainy March kind of feel to it. And what better way to find satisfaction on an otherwise miserable day but through a Luck 'O the Irish Brownie? This one comes from my friend Jess (who also makes a mean lemon chicken - her Thanksgiving tradition). Sounds delicious and I can't wait to make them myself!

St. Patrick's Day Brownies

4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring
1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.

Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.

To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes

In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Yum! Enjoy!

Medallions of Pork with Pear Sauce

2008-12-09T12:56:00.007Z

I pulled another one out of the vault last night. In fact, I had only made the recipe once before, and it had to be about 7 years ago. Normally, pork medallions are something that I don't just have on hand, but recently getting tired of the same rotation of chicken, salmon, and steak, we had to branch out.

I had forgotten how good this recipe is. Adding a simple pan sauce of caramelized pear and ginger to the pork transforms a meat that I typically find just so-so, into quite a fancy entree.

Medallions of Pork with Pear Sauce

2 tablespoons vegetable oil
4 1/2-inch-thick boneless pork loin chops
Dried rubbed sage
All purpose flour
2 pears, peeled, cored, thinly sliced (about 1 pound)
1/3 cup dry white wine
2 tablespoons sugar
2 tablespoons chopped crystallized ginger

Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.

Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

Note: last night I substituted powdered ginger for the crystallized and it worked just as well.

Enjoy!

Provencal Chicken Stew

2008-12-05T12:43:00.005Z

As is my routine, I woke up this morning and checked the weather forecast. It's gonna be a cold one! Highs not even getting out of the 30s this weekend. Immediately, I thought it is time to bring out the slow cooker. Here is one of our favorites - and very easy to make (what isn't with the slow cooker?). It is a simple recipe, combining basic ingredients, and we find it is good over rice, to absorb the sauce. The taste combinations of the chicken, kalamata olives, tomatoes and basil is delicious and will make you yearn for the fresh air and rugged landscape of Provence.

Provencal Chicken Stew

3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 chicken, cut into serving pieces and skinned
1/4 cup olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can crushed tomatoes
Freshly ground black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup fresh basil leaves, cut into chiffonade, for garnish
1 cup black Nyons or kalamata olives, for garnish

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Enjoy!

Butternut Squash and Apple Soup

2008-12-02T13:02:00.009Z

Tis the season to be jolly, and by jolly I mean full of heavy holiday dishes. I hope everyone survived Thanksgiving. I, for one, filled up on appetizers and now, while everyone else is begrudgingly finishing up their leftovers, I wish I had had more turkey.

So, now we look toward the next set of holidays, gearing up for more big meals. What is your family's traditional holiday feast? Although I grew up Jewish, I also celebrated Christmas on my father's side. His mother, a traditional Italian, made lasagna and meatballs for Christmas dinner. While basic, I look forward to it every year!

Even though it is now officially December, I'm not quite ready to give up on Fall yet, and there is probably not much time to make another one of my favorite dishes, so I will happily share it with you. Butternut squash and apple soup, recipe courtesy of Ina Garten, the Barefoot Contessa.

Butternut Squash and Apple Soup

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Enjoy!

[Photo by The Smiths, available under a Creative Commons Attribution-Noncommercial license.]

Happy Thanksgiving!

2008-11-27T18:01:00.002Z

Wishing everyone a Happy Thanksgiving full of fabulous food, friends, and family! Don't forget to ask Grandma for her stuffing recipe that you love so much!

Marinade for London Broil

2008-11-26T17:51:00.004Z

Another recipe from Julie. And in her own words, "This is a marinade I got from Sara Moulton of the Food Network. I'm pretty sure it could make a dishrag taste delicious!" Hey, anything professing that claim has to be good! I bet it would be tasty on a variety of meats!

Grilled Marinated London Broil
For marinade:
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 pound) London broil

To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish.

Marinate meat, chilled, turning bag once or twice, for 8 hours.

Remove meat from the marinade, discarded the marinade, and pat the meat dry.

Enjoy!

Bulgarian Cucumber Soup

2008-11-26T17:18:00.010Z

This comes from another childhood friend, Julie. I am truly so happy to have reconnected with the kids from Motown (thank you Facebook!). This recipe sounds delicious and makes me yearn for warmer days, although I can't say it wouldn't be refreshing now. Ice cream in December, anyone?

Bulgarian Cucumber Soup

1 1/2 cups cucumbers, peeled and seeded
2 Tbs olive oil
1 tsp salt
1/4 tsp white pepper
1 clove garlic, minced
2 Tbs fresh dill, chopped
1/4 to 1 cup chopped walnuts
1 to 1 1/2 cups yogurt or sour cream

Mix together oil, salt, pepper, garlic, dill, and walnuts. Marinate cucumber in this mixture for 2-6 hours in the refrigerator.

Puree mixture in blender. When ready to serve, mix in cream. Put 1-2 ice cubes in each bowl and pour in soup.

Enjoy!

[Photo by Jacob Barss-Bailey, available under a Creative Commons Attribution-Noncommercial license.]

Blanchard's Caribbean Cornbread

2008-11-26T15:15:00.005Z

In the spirit of Thanksgiving cuisine, I share with you my favorite cornbread recipe. My husband and I first indulged in this tasty treat on our honeymoon in Anguilla. The concept for the Caribbean style cornbread comes from Bob and Melinda Blanchard, owners of Blanchard's Restaurant. The Blanchards are Vermont transplants to this tiny Caribbean island and live by the mantra, "live what you love." It is such a simple concept and one that not too many of us are ever able to fully embrace.

If you want to take the first step toward living what you love, make this cornbread! It incorporates pineapple and Monterey jack cheese to make a deliciously rich and moist side to your meal. Blanchard's Caribbean cornbread is a staple on their Thanksgiving menu, why not make it a regular on yours?

Blanchard's Caribbean Cornbread
Serves 8

1 cup All-purpose flour
1 cup Cornmeal
2 tablespoons Baking powder
1 teaspoon Salt
½ pound (2 sticks) Unsalted butter, at room
temperature
¾ cup Sugar
4 Large eggs
1 ½ cups Cream-style corn
½ cup Canned crushed pineapple, drained
1 cup Shredded Monterey jack cheese

Preheat the oven to 325°. Butter and flour a 9-inch square glass cake pan. Whisk together the flour, corn meal, baking powder and salt in a medium bowl and set aside.

In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. Add the corn, pineapple and cheese and mix to blend. On a low speed, add the dry ingredients and mix until blended well.

Pour the batter into the prepared pan and bake until golden brown around the edges and a cake tester stuck in the center comes out clean, about 1 hour.

Enjoy!

Pumpkin Risotto

2008-11-26T13:19:00.007Z

This one comes from an old childhood friend, Megan, who has made a name for herself in the food and wine industry. It has been great to reconnect with her and even better knowing that in our grown up state, we share a love for cooking. I can trust that this dish is delicious and I can't wait to make it myself!

Pumpkin Risotto

4 thick cut slices of pancetta
pancetta and olive oil drippings
1 Vidalia onion (medium dice)
2 cups arborio rice
1/2 cup dry white wine
4 cups chicken stock
2 cups water
parmigiano rind
1 can of pumpkin
whole nutmeg
2 tablespoons butter
1 cup parmigiano
extra parmigiano for shavings
8 whole sage leaves

heat chicken stock and water (6 quarts total) with parmigiano rind until boiling, then drop down to a low boil.

dice pancetta and render it until crispy. transfer to a paper towel and warm drippings over med heat with some olive oil (if necessary to coat the bottom of the pan) in a high-sided saute pan or dutch oven.

add onion, season, and cook until translucent.

add rice and stir to coat each grain with oil. cook until slightly toasted.

start adding ladle-fulls of stock, stirring, and cooking down. season as you go along. about halfway through process, add pumpkin and nutmeg.

you should use most of the stock and the entire process should take about 22 minutes once you've started cooking. keep tasting and reserve a good cup of the stock to stir in at the very end (risotto should be loose, not sticky and stodgy).

fry whole sages leaves in olive oil, remove with tongs to a paper towel and salt them. save the sage-infused oil to pour over the risotto at the end.

when rice is creamy and still al dente, but not crunchy, remove from heat and stir in butter and parmigiano and last cup of stock. transfer to serving bowl and top with pancetta, sage leaves, shavings of parmigiano, and sage oil.

Enjoy!

Tastebook

2008-11-26T13:06:00.007Z

I just learned about this site today and couldn't wait to share it with all of you. Tastebook offers you the opportunity to make your own hard cover cookbook - a perfect gift for the holidays, or a gift to yourself. It can be as easy as knowing the URL to your favorite recipe on sites such as Epicurious, Food & Wine, Allrecipes, and more. Or, add your own recipe, include photos, and customize to your heart's content. And for those of you just exploring, you can shop for Tastebooks that others have created.

In this age of digital storage (and I'm certainly no help here...), it is nice to be reminded of the beauty of a tried and true cookbook.

Roasted Beets

2008-11-25T20:46:00.007Z

It wasn't until I went apple picking this past October and serendipitously wound up at a pick-your-own farm, that I realized how wonderful fresh beets are and how easy it is to roast them. Just cut off most of the greens (these can be saved for sauteing later), wash, wrap each beet individually in aluminum foil, place in a roasting pan and pop them in the oven at 400 degrees for one hour. Let cool and the skins will peel off easily. Be careful of the beet juice - it stains! Beets will stay good in the refrigerator for a week and are great way to dress up a salad.

Or consider some of these other easy preparations:

1. Slice and serve with goat cheese, a classic combination

2. Mix with some oil and balsamic vinegar and use as a topping for bruschetta, top with fresh parmesan cheese for added flavor

3. Make a dressing with lemon juice, olive oil, and cumin - toss with the beets and top with some fresh mint for a Moroccan flair

How do you enjoy beets?

Pumpkin Bread Pudding

2008-11-25T17:21:00.003Z

This one comes from my friend, Betsy - an excellent cook! A light and fluffy custard dessert enveloping all of the tastes of the season. In my opinion, it is great for breakfast, too! Details here.