Just Eat It

Greek Country Bread

2010-03-11T19:18:00.000-08:00

Here's the bread I mentioned in my crostini post. It's great for a beginning bread maker because it's a resilient dough. No, (like me) you might not know if the bread has over-fermented a bit, if it's under-proofed just a wee smidge, or if the loaf has fully tripled in size. But give it a try. Did I mention this dough is resilient? And it's gratifying as heck to go through the process. If nothing else, your kitchen will smell amazing. No worries, though, it'll be good bread! It's "light and billowy" crumb and irresistibly crispy crust will keep you reaching for the bread basket.

Pan de Horiadaki -- Greek Country Bread
from A Blessing of Bread
makes 2 rounds and requires about 5 hours (1 hour active time)

7 1/2 cups bread flour
1 t. instant yeast
3 cups warm water
1 T plus 1 1/2 t. salt
2 T plus 1 t. sugar
2 T. olive oil, plus extra for oiling pans

In the bowl of a stand mixer, combine the flour and yeast. Add the warm water and, using a spoon, mix it in just until the flour is moistened and a rough dough forms. Cover the dough and let it rest for 15 minutes.

Mix the dough

Using the dough hook, mix the dough on medium speed until it is very smooth, soft and tacky, 10-15 minutes. If it seems too firm, add a Tablespoon or two of water. Add more flour if it's super sticky.
Add the salt, sugar and oil and mix on medium speed until the sugar and the salt have dissolves, about 2 minutes. At this point, the dough should tighten up and clean the work bowl. Test the dough by stretching a small portion of it; if you can almost see through it when stretch without shredding, you're good to go. If not, continue to mix another minute. And add more water if necessary.

Ferment the dough

Place the dough into a large bowl and cover with plastic wrap or a clean tea towel. Let dough rise until it has doubled in bulk, about 2 hours, depending on the temperature of your kitchen.
Generously oil two 8-inch round cake pans. Divide the dough in half and deflate each, and shape into tight balls. Coat each with oil in the cake pans and cover with plastic wrap. (At this point the dough can be refrigerated for up to 24 hours.) Let the dough ferment until it has doubled in bulk, about 1 hour (2 if it's been refrigerated).

Shape and proof the dough

Remove rounds from cake pans. Shape them into tightly rounded loaves and put them back in their pans seam side down. Oil tops and cover with plastic. (Again, you can refrigerate for 24 hours.) Let dough proof until tripled in size, about 1 hour (2 if it's been refrigerated).
After shaping the dough and while it's proofing, preheat the oven to 400.

Baking the dough

When the loaves have tripled in size and remains indented when gently pressed, lightly oil again, and bake for 50-55 minutes. After the first 35 minutes of baking, rotate the pans so the bread browns evenly.
When the loaves are done, they should sound hollow when knocked, remove from the oven and cool on racks.
Enjoy!

Mashed Potato Cakes

2010-03-09T18:25:00.000-08:00

This is a great way to use leftover mashed potatoes. It's a Sara Moulton recipe. She recommends not adding butter or milk, etc. to the portion of potatoes you reserve to make the cakes. But I go ahead and mash all the taters into creamy, buttery bliss and "settle" for cakes that are a bit softer and less (and more!) shapely. These babies got curves..

Serve with roasted chicken , topped with a poached egg or sprinkled with scallions.

Mashed Potato Cakes
makes 8 cakes

2 cups cold mashed potatoes
2 T canola oil
2 T butter
1/2 cup flour
1 1/2 t. salt plus additional to taste
1/4 t. black pepper plus additional to taste

Using a 1/4 cup measuring cup, divide mashed potatoes into 8 portions. Form into 1/2 inch (a bit thicker if using potatoes mashed with butter and milk bc they will soften and flatten more) patties.
Mix the flour with the salt and pepper in a pie plate. In a large non-stick or cast iron saute pan over medium-high saute pan heat oil and butter heat oil and butter until it's ripple-y almost smoking.
Coat the potato cakes thoroughly with seasoned flour. Add to the hot oil and reduce heat to medium-low. Cook until cakes have formed a golden crust, 15-20 minutes. Turn and cook other side until brown, about 15 minutes. Season with salt and pepper, if you like. Serve hot. Enjoy!

Note: cakes can be kept for a couple of days in the fridge and reheated for a few minutes under the broiler until hot.

Two-Bite Chocolate Cupcakes

2010-03-04T12:46:00.000-08:00

These cupcakes are a great go-to for any occasion. They come together in a snap and, well, they're scrumptious. And they're mini, so go ahead and have two. Happy day!

Two-Bite Chocolate Cupcakes with Buttercream Frosting
makes about 40

Cupcakes
1/2 cup Dutch-process cocoa powder
2 t. instant espresso (optional)
1 cup boiling water
1 1/3 cups flour
2 t. baking powder
1/2 t. salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
2 t. vanilla

Preheat oven to 350 and line cupcake tins.
In a small bowl, combine water cocoa and espresso, stir to dissolve. Cool to room temperature.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl or that of a standing mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Add vanilla. Make sure to scrape down the sides of the bowl.
Turn mixer to low and slowly add flour, and then the cocoa. Mix until smooth.
Fill lined tins 2/3 full and bake for 8-10 minutes, or until a toothpick comes out clean. (If you make regular cupcakes, bake for about 15 minutes.)
Cool in tins for 5 minutes, move to cooling rack and cool completely before frosting.

Frosting
1/2 cup (1 stick) butter, room temperature
1 box confectioners' sugar
1 t. vanilla
2-3 T milk

Beat thoroughly until smooth, adding more milk as necessary.

Note: Go easy on the milk if you are using food coloring because the color will loosen the buttercream.

Clementine Cake

2010-03-02T13:08:00.000-08:00

I love clementines. They are easy to peel, have few pits, and are usually super sweet and juicy. I tend to buy them by the crate because I can rip through a few in a matter of minutes. Unfortunately, the last bunch I brought home was a dud. After a couple of hopeful tries, I gave up; the tasteless, dry fruit was just too disappointing. Unable to waste 'good' food and unwilling to eat not-so-good food, I decided to dress up my wan clementines and give them new life... Here's a recipe for clementine cake. It's gorgeous with a dollop of thick Greek yogurt and a drizzle of honey.

Clementine Cake
adapted from Nigella Lawson

5 clementines
6 eggs
1 cup sugar
2 cups almond meal (either purchased as flour or finely ground in processor)
1 t. salt
1 heaping t. baking powder

In a medium sauce pan, submerge clementines in cold water and bring to a boil. Lower heat and simmer for 2 hours. Drain and allow clementines to cool to room temperature.
Cut clementines in half and remove any pits. Coarsely puree in food processor.
Preheat oven to 375 and butter a spring form pan and line the bottom with parchment.
In a large bowl, beat eggs and add pureed clementine pulp; mix thoroughly. Add sugar, almonds, baking powder and salt; stir until combined. Pour into prepared pan.
Bake 40 minutes. Rotate pan, cover with foil and continue to bake for another 2o minutes, or until a toothpick comes out clean. Cool in pan on a rack.
Enjoy!

Place a bowl over the clementines to submerge them, if necessary.

Curried Sweet Potato Latkes

2010-02-25T11:54:00.000-08:00

These sweet potato pancakes are a staple in my little home. They are quick to put together (especially if you use a food processor to grate the spuds) and they're just plain old good. Not to mention versatile.. Serve on top of black beans + rice for supper or over greens splashed with sherry vinegar for a nice lunch. Add a dollop of sour cream or eat them straight up. Whatever you do, make a batch! They keep in the fridge and are ready for round two after only a few minutes under the broiler. I'm thinking - as I write - that I might top them with some applesauce for a sweet and savory dessert tonight. Perfect!

Curried Sweet Potato Pancakes
Adapted from Jewish Cooking in America
makes about 20 small pancakes

1 lb. sweet potatoes, peeled and cut into large chunks
1/2 cup flour
2 t. sugar
1 t. baking powder
1/2 t. cayenne
2 t. curry powder
1 t. cumin
Salt and black pepper to taste
2 large eggs, beaten
1/4 - 1/2 cup milk
Canola oil, for frying

Grate the sweet potatoes coarsely.
In a medium bowl, mix the flour, sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix thoroughly. Batter should be moist but not runny. Add more milk if necessary.
Heat a couple of Tablespoons oil in either a non-stick or cast iron skillet over high heat until almost smoking. Drop ¼ cup batter into oil and flatten. Fry over medium-high heat 4-ish minutes on each side until golden. Drain on paper towels, sprinkle with a touch of salt and serve hot.
Enjoy!

Crostini with Goat Cheese and Fennel

2010-02-23T11:54:00.001-08:00

It's a dreary day here in NYC. Luckily I have a well stocked larder and don't need to venture out into the wet world. I seem to gravitate towards crostini when I'm scrounging around in the cupboards for something to eat (check out my 'Sweep of the Kitch Crostini'). Crunchy chewy bread is just so satisifying, especially when it's topped with pesto, cheese or caramelized vegetables. This particular crostini is loaded with goat cheese, fennel and a pretty little fennel frond for a pop of color. Oh, and the bread is homemade, so check in later this week for the recipe. In the meantime, tell me what your favorite crostini is...

Crostini with Goat Cheese and Fennel

1 fennel bulb, fronds reserved
1-2 T. olive oil
spritz lemon juice, optional
salt to taste
2ish oz. goat cheese
toast

Halve fennel lengthwise and cut out the small core. Place each half on flat side and dice in the same way you would an onion.
In a medium skillet, heat oil over medium heat. Add fennel, and stir to coat. Add 1/4 cup water, turn the heat to high and cook fennel until soft. Add more water as necessary.
Once fennel's soft, turn heat down to medium-high and allow it to begin to brown. Resist the urge to stir often. Stir only occasionally, after you have added a touch of water so you don't tear the vegetables. Once lightly browned, add salt to taste and lemon juice. The whole process (raw fennel to caramelized) will take about 45 minutes.
Spread goat cheese on toast and top with caramelized fennel and reserved fronds.
Enjoy!

Classic Hot Wings

2010-02-13T09:37:00.001-08:00

For those of you who could care less about Valentine's day, but are lamenting the loss of football Sundays, go ahead and crack open a beer and soothe your broken heart with a batch of these excellent hot wings. This super simple recipe is adapted from Grace Parisi's, check out her variations: Thai green curry, maple-chipotle, etc., at Food & Wine. The active time is all of ten minutes, and you'll be ready to dig into these classically crispy and hot wings in just under an hour. Don't worry, it'll be kick-off time before you know it!

Hot Wings
serves about 4

2 lb chicken wingettes and drumettes
1 t. salt
2 T unsalted butter
2 1/2 T red hot sauce

Preheat the oven to 500°. Line a large baking sheet with foil and grease lightly with canola oil.
Place chicken on baking sheet, sprinkle with salt and toss with a bit more oil to coat. Spread chicken in a single layer and roast for 45 minutes, turning once or twice, until browned and crispy.
In a medium stock pot, melt butter. Add hot sauce and stir to combine. Turn off heat and add cooked chicken; toss to coat completely.
Enjoy!

Valentine's Day Sugar Cookies

2010-02-10T16:17:00.000-08:00

These are excellent sugar cookies. They are nice and crisp, but their buttery richness makes them melt in your mouth. And they're just sweet enough. Sweet enough to bake up a batch for those you love the most!

Sugar Cookies
makes 4-5 dozen

1 1/2 cups confectioners sugar
1 cup (2 sticks) butter, room temperature
1 large egg
2 t. vanilla
2 1/2 cups flour
1 t. baking powder
1/2 teaspoon salt

Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla.
Turn mixer to slow. add flour, baking powder and salt. Mix just to combine.
Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Dough can be double wrapped and frozen at this point.)
Preheat oven to 325°F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness and cut out cookies (Use any shape you like:). Transfer cookies to ungreased baking sheets, spacing 1 inch apart.
Loosely gather dough scraps (don't mush together) and return to the fridge until cool. Re-roll and cut out more cookies.
This is the time to add sprinkles etc., if you're not going to eat plain or frost.
Bake cookies until pale golden, 10-13 minutes, depending on their size. Transfer cookies to racks and let cool. Frost cookies, if you like, using the recipe below.
Store in a airtight container for a week or freeze for a month.
Enjoy the LOVE!

Cookie Glaze
makes 2/3 cup, enough for about 4 dozen cookies

2 cups confectioners sugar sifted, spooned and leveled (like you would flour)
2-3 hot water, milk, lemon or lime juice, etc.
1 T corn syrup
(1/2 t. vanilla, if using water or milk)
pinch salt

Combine ingredients in a large bowl and whisk until smooth.
Use sparingly; a little goes a long way.
Have fun decorating yer cookies!

Nutella Pudding Pie

2010-02-09T17:04:00.000-08:00

This pie was inspired by World Nutella Day. I don't usually cook with Nutella; I'm beginning to wonder why not. This fine pie has a crunchy hazelnut crust, a Nutella pudding filling and is topped with (more!) hazelnuts and dark chocolate. It might be a fun anti-Valentine dessert. Not because it's not over-the-top good, oh, it is. But, as you're digging into the silky smooth and rich pudding, you might feel a bit of smug satisfaction because YOU are enjoying such a decadent treat and your Ex is probably chewing on cardboard. Pie in the face. Yeah, yours:)

Hazelnut Pie Crust

1 cup hazelnuts, toasted (set 3/4 cup aside for decoration)
1 cup flour
1 T sugar
1/4 t. salt
1/3 cup cold butter, cubed
3 T ice water

In a food processor, pulverize 1/4 cup hazelnuts, flour, sugar and salt. Add butter and pulse until mixture looks like coarse corn meal. Add enough water to form crumbly dough.
Press dough into bottom and up the sides of a 9" pie pan. Chill 20 minutes.
Bake in a 400 oven 15 minutes or until lightly browned. Cool completely.

Nutella Pudding

3/4 cup Nutella
1/3 cup unsalted butter
4 eggs, separated
1 T sugar

In a bowl set over simmering water, melt the Nutella and butter; stir to combine. Beat in the egg yolks, one at a time, stirring after each addition. Remove from the heat and set aside.
In large bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until smooth and glossy.
Use a spatula to gently fold in 1/4 of the egg whites to the Nutella mixture; then add the remaining whites and combine completely. Spoon into cooled pie crust and cool in the refrigerator 4 hours.

Topping

3/4 cup reserved hazelnuts, coarsely chopped
2 oz. chocolate, melted

Sprinkle hazelnuts over pudding and spoon the chocolate over the nuts. Refrigerate for another couple of hours. Cut and serve in bowls.
Enjoy!

Ebook for Haiti

2010-02-08T08:46:00.000-08:00

I have exciting news! Lauren, of the fantastic food blog Celiac Teen, put together an awesome Ebook. She gathered 87 recipes (one of which is mine;) from 71 fellow food bloggers who, like her, want to help in the efforts to rebuild Haiti after the devastating earthquake. All proceeds from the Ebook will go to The Canadian Red Cross and donations made before (THIS) Friday 2/12, will be matched by the Canadian Government. Each Ebook is a minimum of a $10, but feel free to donate as much as you wish. As of this morning, after only one full day of sales, 34 books had been sold. Matched, that makes $2080 total! You Go Girl! Check out Lauren's site to learn a bit more about her labor of love, and to buy a book! http://www.celiacteen.com/2010/02/haiti-ebook.html

Chocolate Peanut Butter Footballs

2010-02-06T09:50:00.000-08:00

If you're not into football, shape this peanut buttery goodness into hearts and you've got yourself a sweet, homemade valentine.

Chocolate Peanut Butter Footballs
makes about 30
adapted from Food Mayhem

Peanut Butter Filling

1 3/4 cups confectioners sugar
1 1/2 cups crispy rice cereal
1 cup peanut butter (I used natural chunky, but I think any would be fine.)
1/4 cup (1/2 stick) unsalted butter
8 oz chopped chocolate or chocolate chips

Cover a baking sheet with parchment and place a cooling rack on top of that.
Combine the sugar and cereal in a medium bowl.
Stirring occasionally, melt peanut butter and butter in a small bowl over (not touching) simmering water or in a double boiler. Add a pinch of salt if your peanut butter is not salted. Pour mixture over the dry ingredients and stir to combine.
Divide filling into 1 Tablespoonfuls, then form into footballs. Place footballs on prepared baking sheet.
In another small bowl over simmering water, melt the chocolate. Place a football in the chocolate and brush with a pastry brush (I like the rubber ones). Transfer bake to baking sheet with the brush and a fork. Continue process with remaining balls. Cool in the refrigerator.
Once chocolate has hardened, paint on laces (or hearts, stars, etc. with royal icing

Royal Icing

1 large egg whites
1 1/3 cups confectioners sugar

Place egg white and sugar in mixing bowl and beat until glossy and stiff peaks form. If it’s not stiff enough, add another tablespoon or two of sugar.

turd turd turd, turd is the word.

Mango Browned Butter Bread

2010-02-03T09:36:00.000-08:00

You just never know what might happen when you enter the kitchen. I didn't plan to make this bread, but I'm glad for the accident. My inspiration: One, I had a ripe mango resting it's pretty little self on the counter (not to mention the lone, rapidly darkening and, decidedly, un-pretty banana). And two, Meg of Queenie Takes Manhattan was gushing over a gorgeous browned butter pound cake she'd made. I wanted that buttery nuttiness and why the hell not throw in a touch of sweet mango. Shake what your mama gave you...

Mango Browned Butter Quick Bread
1/2 cup (1 stick) butter
3 eggs
1/4 cup canola oil
1 ripe banana
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 t. baking powder
1 t. baking soda
1 1/2 t. ground ginger
1 t. ground cinnamon
1/4 t. salt
1 mango, peeled, pitted and diced
zest of 1 lime
3/4 cup walnuts, coarsely chopped

Preheat the oven to 350 and grease a loaf pan.
In a small saute pan over medium-high heat, cook butter until it has browned and smells nutty. Remove from heat.
Whisk together the eggs and oil and set aside.
In a large bowl, combine the flour, baking powder and soda, spices and salt.
Slowly add the slightly cooled butter to the egg and oil mixture; pour over the dry ingredients and mix until blended. Dough will be thick.
Add mango, zest and nuts and stir to combine. Pour batter into prepared loaf pan.
Bake, on a sheet pan in case there is spillage, for about 1 1/2 hours, until golden brown and a toothpick comes out clean. If you remember, rotate pan half way through baking time.
Cool for 5 minutes in pan and then transfer loaf to a cooling rack. Once cool, store in the refrigerator.
Enjoy!

Sausage Ragu Take Two: Lunch

2010-02-02T11:59:00.000-08:00

I love a good sandwich. Seriously, LOVE. But when I need something to sustain me through an evening on my feet at work, I want a meal. Given my druthers, I like to eat pasta for that (any) meal. Well color me kelly green and call me lucky, last night I made a luscious sausage ragu and the LEFTOVERS might have well been made to match with linguine, a ton of cracked black pepper and a bit of Pecorino cheese. I might just skip to the subway. Probably not. It was a damn good bowl of pasta, though.

If you are in NYC, check out Flying Pigs Farm at the Union Square Greenmarket. Happy pigs!

Sausage Ragu with Polenta

2010-02-01T11:06:00.000-08:00

This stick-to-your-ribs meal is perfect for mid-winter nights. It's serious comfort food, pairing well with a glass of red wine and your favorite pajamas. The creamy polenta is a nice counterpoint to the rich ragu, but if polenta's not your thing, serve it with any type of pasta or rice. An arugula salad with a bracing vinaigrette is a fresh way to finish the meal. No dessert necessary.

Sausage Ragu
serves 4, generously

olive oil
1 lb. sausage, removed from casings
1 carrot, diced
1 red onion, diced
5 garlic cloves, peeled and pressed or minced
1/2 cup white wine
1 28 oz. can peeled tomatoes
bay leaf
dried red pepper, crushed
2 thyme sprigs
1/2 t. dried sage
salt and pepper to taste

Heat a large saucepan over high heat. Add oil, allow it to shimmer, and add sausage. Cook, breaking links up with the back of a wooden spoon, until beginning to brown. Drain excess fat, if necessary.
Add carrot, onion and garlic and stir to coat. Add wine and tomatoes with their juices and bring to a boil.
Turn heat to low, add herbs and a pinch salt, and cook slowly, stirring frequently, for about an hour.
Season to taste and serve with polenta (recipe below) or pasta.

Polenta
serves 4

1 1/2 cups water
1/4 t. salt
6 oz coarse cornmeal or grits
2 T butter
1 oz. Pecorino cheese, finely grated
salt and pepper to taste

Bring water to a boil in a medium saucepan, add salt. Slowly pour cornmeal into water, stirring constantly and vigorously with a wooden spoon. When mixture starts to come together and bubble, turn heat as low as possible and cook, stirring occasionally, for about 4o minutes. Remove from heat and stir in butter and cheese. Season to taste.

Ice Cream Sandwich

2010-01-28T18:36:00.000-08:00

One batch, two cookies with a scoop of ice cream. That's what I call a sandwich.

One Batch, Two Cookies

2010-01-27T19:00:00.000-08:00

Last night I was hankering for a cookie. No, I was jonesing. So much so, I finally broke down and bought a SKOR bar. Vanilla ice cream with homemade butterscotch sauce wasn't gonna cut it. I wanted crunch and chew. I needed it! While I was securing my temporary fix at the grocery store, I plotted my cookie making operation. Stocked in the fruit and nut department, I grabbed some malt powder inspired by the WHOPPERS in the candy aisle. Why make one kind of cookie when I could just as easily make two, I wondered innocently? C is for COOKIES.

Malted Chocolate Chip + Oatmeal, Almond and Currant

One Batch, Two Cookies
2 cups all-purpose flour
1 t. baking soda
1 t. salt
1 cup (2 sticks) butter, cold and cut into pieces
1 cup light brown sugar
1/2 cup granulated sugar
1 t. vanill
2 large eggs

1/2 cup malt powder
1 cup semi sweet chocolate chips
1 cup oatmeal
1/2 cup sliced almonds
1/4 cup currants, soaked in hot water 15 minutes and drained

Preheat oven to 350 F, place racks in upper and lower thirds of oven and lightly grease or line baking sheets with parchment.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
Using and electric mixer, beat the butter until it's light and creamy. Add the sugars and beat until fluffy. Make sure to periodically scrape the sides of the bowl.
Add the vanilla and then the eggs one at a time, beating after each addition. Again, scrape the bowl.
Turn the mixer to low and add the flour in three additions and beating until just combined.
At this point, divide the batter putting half into another bowl. To one batch add the malt and chocolate chips and the oatmeal, almonds and currants to the other. Or just add what ever you like;) Gently combine.
Scoop onto a baking sheet, leaving a couple of inches between cookies and , depending on their size, bake for 8-12 minutes. Cool on a wire rack.
Enjoy!

Spicy Beet and Carrot Slaw

2010-01-26T09:03:00.000-08:00

This carrot and beet slaw is raw and spicy. RAW AND SPICY. And it'll make you feel like a million bucks. It packs heat from paprika and cayenne, has a touch of warming cinnamon and a slight tang from cumin. The sweet, earthy vegetables are bright and fresh and don't get lost behind the flavorful dressing. Beet-Carrot, it's like a one-two nutritional punch. Be a man, eat your uber-vegetables.

Spicy Beet and Carrot Slaw
serves 2

2 large or 4 small beets, peeled
2 large carrots, washed
1/2 t. cumin
1/2 t. paprika
1/4 t. cinnamon
1/4 t cayenne
1/4 t. salt
juice of half a lemon
1/8 cup olive oil

Grate the beets and carrots using a food processor with grater attachment or the coarse side of a box grater. Transfer to a medium bowl and set aside.
In a small bowl, combine the cumin, paprika, cinnamon, cayenne, salt and lemon juice. Stir until well blended. Add olive oil in a slow stream, whisking to combine, using more or less depending on your taste.
Add vinaigrette to shredded beets and carrots; mix well. Season to taste.
Enjoy!

Almond Parsley Pesto

2010-01-25T09:52:00.000-08:00

I am, decidedly, not going to brave the grocery store in this blustery wet weather. This 'Sweep of the Kitch' crostini will brighten even the grayest of days. Mine is a quick pesto made with parsley, almonds and jalapeno, but go ahead and substitute any nuts, herbs, or whatever else might be past it's prime in the fridge.

'Sweep of the Kitch' Crostini
serves 2

1 1/2 bunch parsley, washed
1 handful raw almonds
1 jalapeno, coarsely chopped
olive oil
lemon juice
salt
4 pieces toast

Place parsley, almonds and jalapeno in food processor and process until coarsely chopped. Add oil in a slow stream and continue to process until pesto loosens slightly. Feel free to use a bit of water in place of the oil for a lighter pesto.
Add lemon juice and salt to taste. Start with a little of each and continue to add until you are satisfied with the flavors. Allow to sit for about 10-15 minutes so the flavors come together.
Serve on toast with a drizzle of oil.
Enjoy!

Lentil Soup

2010-01-17T19:50:00.000-08:00

This soup is restorative. It makes me feel healthy and strong; ready for another long work week and these short, dark January days. But don't, for one moment, think that eating this lively lentil soup is like taking your medicine. There will be no need to hold your nose to get it down just because it's good for you. You'll want to slurp with abandon. Chances are you'll go back for more. Good! Fiberific, iron rich, and shamelessly full of vitamins and minerals - that lentil is one mighty legume!

Lentil Soup

olive oil
1 bunch celery
4 or 5 carrots, chopped
2 or 3, onions, diced
1/2 -3/4 t. red pepper flakes
1 lb. lentils
hot water (vegetable or chicken stock are great too)
2 bay leaves
3 sprigs fresh thyme
cider vinegar to taste
salt and black pepper to taste

Leaving the bunch celery in tact, cut it (leaves and all) crosswise about 1/4 inch thick.
Over a moderate flame, heat a large stock pot and coat with oil. Add the celery, carrot and onions and cook until softened, 15-20 minutes. Add red pepper, and salt to taste.
Add lentils, stir to coat with oil. Add hot water to cover by about two inches (your pinkie is a good measuring stick). Increase heat to high and, stirring occasionally, bring to a boil. Add bay leaves, thyme and a pinch salt.
Once bubbling, lower heat to medium-low, and cook until the lentils are soft and the soup has thickened, 25-30 minutes. Remove bay leaves and thyme sprigs.
Add a few good grinds of black pepper and enough vinegar to brighten soup. Salt, if necessary.
Enjoy!

Mini Peanut Butter and Jelly Cupcakes

2010-01-15T11:30:00.000-08:00

Try these cupcakes...they'll make you smile! Happy Friday!

Mini Peanut Butter and Jelly Cupcakes
adapted from Martha Stewart
makes 48

Cupcakes
1 3/4 c. flour
3/4 T baking powder
1/2 - 3/4 t. salt
1/4 t. baking soda
1/2 c. sour cream
1/2 t. vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 c. sugar
2/3 c. natural, creamy peanut butter
3 large eggs

Frosting
6 oz. cream cheese
1/3 c. confectioners sugar
1/2 t. salt
1 c. peanut butter
1/2 t. vanilla extract
1/2 c. heavy cream
fruit jam, for topping

Cupcakes

Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
In a medium bowl, whisk together the flour, salt, baking powder and soda.
In a small bowl, combine the sour cream and vanilla.
Using an electric mixer on medium-high, cream butter and sugar until light and fluffy. Add peanut butter and mix until incorporated. Add eggs, 1 at a time, beating after each addition. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
Divide batter among muffin cups using a 3/4 oz. scoop or two tablespoons. Bake cupcakes until a toothpick comes out clean, about 11-12 minutes. Let cool in tins on wire racks. Once completely cooled, frost cupcakes.

Frosting

Using an electric mixer on medium speed, beat cream cheese and confectioners sugar. Add salt, peanut butter and vanilla. Mix until incorporated and transfer to a large blow.
Again in the mixer, whisk cream until soft peaks form. Gently fold whipped cream into peanut butter mixture.
Pipe frosting in a ring around the outside edges of the cupcakes, leaving a space at the center about the size of a penny. Fill that space with a dab of jam.
Enjoy!

If you want to make standard cupcakes, follow the same steps and bake them for about 20 minutes.
Store cupcakes in the fridge for 3-4 days.

Black bean soup two ways

2010-01-11T20:06:00.000-08:00

I love to cook and often become happily obsessed with trying new recipes. That said, I can also be rather lazy. When the slug in me wins out (but my appetite remains voracious), my saving grace is the much maligned leftover. I LOVE leftovers!! I cook, for example, a big batch of spicy black bean soup and freeze a portion of it for future hectic Wednesdays or boozy football Sundays. I eat said soup, eat it again (and probably again-I have a high tolerance for repetition and, luckily, so does my boyfriend). Then, when I finally tire of eating the same old delicious soup, I use it to make a brand-spanking-new dish. Enter baked potato skins with black beans and three cheeses. Then I retire to the couch.

Chipotle Black Bean Soup
Serves a small army

olive oil
2 large onions, chopped
1 red bell pepper, chopped
1 7.5 oz. can chipotles in adobo sauce, chopped (this will be messy:)
4 15 oz. cans black beans, drained, and divided in half
2 28 oz. cans whole peeled tomatoes
hot water
2 bay leaves
4-5 sprigs cilantro, plus more for garnish
salt to taste

optional garnish: chopped cilantro, cheese (I like cojito or feta), sour cream, avocado, toasted pepitas, etc.

In a large stock pot over moderate heat, use enough oil to coat bottom and cook onions and peppers until soft, about 10-15 minutes. Salt onion mixture to taste.
Add chipotles and adobo sauce, and then half the black beans. Stir to coat beans with oil and adobo. Again, add salt to taste.
Add tomatoes and enough hot water to cover beans by about two inches (your pinkie is a good measuring stick). Turn heat to high and bring to a slow boil, stirring often.
Once soup has boiled, turn heat down to medium low, add bay leaves and cilantro and cook for about an hour. Again, salt to taste.
Remove bay leaves and cilantro and puree soup until it's almost smooth. I highly recommend that you get an immersion blender, if you don't have one, because they are super handy. If not, puree the soup in batches in your standing blender. Make sure not to fill your blender more than half way unless you want to wear your soup!
Add remaining black beans and cook until they're warmed through, 15-20 minutes. Add salt, one last time, if necessary.
Serve hot and enjoy!

A quick note: Because you salt the soup a number of times while you are making it, don't be heavy handed; a small pinch will do. Most importantly, make sure to taste throughout the process. And, trust those taste buds of yours!

Freeze soup, cooled completely, for up to six months. Defrost under running hot water.

Turn your soup into...
Baked Potato Skins with Black Beans and Three Cheeses
Serves 2-4

1 1/2 cup black bean soup
4 baked potato skin halves leftover from making hash browns
1/4 cup each, shredded and combined: cheddar and jack cheese
1/4 cup feta cheese
cilantro, chopped

In a small sauce pan over moderate heat, cook down the black bean soup until it has thickened and you have about one cup
Preheat broiler
Place potato skins in an oven safe baking dish. Fill each potato with one quarter of the black beans. Cover beans evenly with the cheddar and jack cheeses. Broil until cheese is bubbling and starting to brown.
Top baked potato skins with feta cheese and cilantro, serve hot and enjoy!

Hash browns

2010-01-06T14:15:00.000-08:00

I like to bake the potatoes the night before (as I am NOT a morning person). With this step taken care of, the hash browns will take all of 15 minutes. Order up!

Hash browns
serves 2

2 baking potatoes, scrubbed and dried
butter or oil
1 medium onion, chopped
salt and pepper to taste

Preheat heat oven to 350. Prick spuds a few times with a fork and brush lightly with oil and bake for about an hour, or until soft to the touch. Allow to cool enough to handle, cut in half and scrap insides into a small bowl. Set skins aside for another use.
In a small saute pan over moderate heat, cook until soft, about 7-8 minutes. Increase heat to high and add potatoes and season well with salt and pepper. Cook until golden brown, 5-6 minutes, flip and cook for another 5ish minutes. Serve hot.
Enjoy!

Use the leftover potato skins to make Baked Potato Skins with Black Beans and Three Cheeses

Mint Brownies

2010-01-04T09:12:00.000-08:00

New Year's resolutions be damned (or at least tempered). "They" say that if you completely deprive yourself you are less likely to stick to your diet. It's better to be moderate. Well, there's nothing moderate about these decadent mint brownies -read cream- but their beauty lies in their richness. No joke. One chocolaty bite leaves me satisfied and I don't feel the NEED to sneak another one (you know, the "Once you pop, you can't stop" syndrome). Whatever, maybe I am justifying, but I like to think that this minimal indulgence helps me ultimately tow the line. Anyway you couch it, these brownies are heavenly!

Mint Brownies
adapted from epicurious.com
makes about 6 dozen

Brownie layer
1 1/2 sticks unsalted butter
10 1/2 oz bittersweet chocolate, finely chopped
1 1/2 cups packed light brown sugar
3 eggs, lightly beaten
1 1/4 t. vanilla
3/4 c. flour
1/4 c. plus 2 T unsweetened cocoa powder
3/4 t. salt
Mint ganache
1/2 c. heavy cream
10 oz white chocolate, chopped
2 T green crème de menthe
1 t. peppermint extract
Chocolate ganache
1 c. heavy cream

10 oz bittersweet chocolate, finely chopped

Brownie layer

Put oven rack in middle position and preheat oven to 375. Lightly butter a 13 x 9 inch baking pan and line with 2 crisscrossed sheets of parchment or foil, leaving a 2 inch overhang on all sides. Butter parchment or foil.
Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Mint ganache

Bring cream to a simmer in a saucepan and remove from heat. Pour cream over white chocolate. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Chocolate ganache

Bring cream to a simmer in a saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble

Spread mint ganache over top of cooled brownie in a thin layer using an offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours.
Lift brownies out of pan using 2 inch overhang. Run a heavy knife under hot water and wipe dry. Cut into small squares.
Enjoy!

Brownies will keep in the fridge for three weeks.

Avocado Toast

2009-12-15T17:58:00.000-08:00

I feel like I'm moving a million miles an hour these days. Perhaps that's hyperbole, but I am movin', so I'll cut right to the point- A GIRL'S GOTTA EAT and creative cooking and leisurely eating is certainly not in the cards until this here catering season comes to a screeching halt. Until I've got the time, I'll just have to eat fast food. Enter the avocado.

Now this is what I call fast food! It's healthy, tasty, totally satisfying and, well, fast. What you see pictured below is unadorned avocado toast. Go ahead dress her up though... add olive oil and some cayenne pepper for color. Top with a handful of spicy arugula, a spritz of lemon juice and freshly cracked black pepper. Or throw on some diced pickled jalapeno. Yummmy vinegary jalapenos;) Whatever you do, get on the avocado bandwagon. Pick up a couple once a week, give them a day or two to ripen and you'll have a happy breakfast, lunch or dinner at the ready.

Avocado Toast
serves 2

1 ripe avocado
2-4 slices of bread, depending on the size/shape and how hungry you are
salt

Cut the avocado in half by rotating a sturdy knife around the pit. Rotate the halves to split and remove the pit. Slice avocado (see below).
Toast bread to desired darkness. Spoon avocado onto toast and spread evenly. Sprinkle with salt.
Enjoy!

Roasted Carrot Soup

2009-12-03T13:58:00.000-08:00

This warm weather is for the birds. It is December after all. It's soup season. Soup season! So, I'm gonna soup and stew and roast and braise and thumb my nose at this weather by mashing my pretty purple carrots into a soothing soup. You heard me. I need to be soothed during this hustlin' and bustlin' time of year.

Roasting the carrots and onions until they are caramelized and slightly blackened brings out their sweet earthiness. The lemon juice brightens and balances. I feel better already.

Roasted Carrot Soup

8 medium carrots (about 1 1/2 lb), cut into 1 inch pieces
2 red onions, quartered
8 garlic cloves
olive oil
salt and pepper
3 1/2 cups water or vegetable stock
juice of 1/2 a lemon

Preheat the oven to 400.
Place carrots on one baking sheet (lined with parchment for easier clean up, if you like) and the onions and garlic on another. Toss vegetables with olive oil, season liberally with salt and pepper and roast until they are soft and slightly blackened, about 30 minutes.
Meanwhile, in a large pot, boil the water or stock. Add the cooked vegetables and puree with a hand blender until smooth, adding more hot liquid for a thinner soup. Alternatively, puree in batches in a blender or food processor.
Stir in the lemon juice, add salt to taste and simmer for 10-15 minutes.
Enjoy!

Bourbon Spiked Cider

2009-11-29T16:24:00.000-08:00

Aahh, it's SUNDAY NIGHT. After a holiday weekend, no less! Ease into the work week with a warm bourbon spiked cider. Sip and relax...it's not Monday yet.

Bourbon Spiked Cider
serves 2

1 1/2 cups apple cider
1 cinnamon stick
4-5 whole cloves
orange peel
3-4 oz bourbon

In a small saucepan, combine the cider, cinnamon, cloves and orange peel. Bring to a slow bowl, turn heat down to low, and allow to simmer for anywhere from 10 minutes to a few hours (you are simply infusing the cider with the spices, so the longer they steep the more their flavors will shine through).
Divide the bourbon between two glasses and pour over hot cider. Garnish glass with a cinnamon stick, if you like.
Enjoy!

Spiced Pepitas

2009-11-17T16:26:00.000-08:00

Hello my dear friends. I hope you've been eating well! Add these sassy seeds to soups or salads for great flavor and texture. Mixed greens in an orange vinaigrette with buttery roasted squash, tart pomegranate seeds and sugar & spice pepitas. I'll take it!

Or, serve 'em as a bar snack at a holiday cocktail party. They. are. addictive.

Spiced Pumpkin Seeds
makes 2 cups

1 T chili powder
1 t. cinnamon
1/2 t. salt, plus more to taste
1/2 t. cayenne
1/4 t. cumin
1/3 cup sugar
1 egg white
2 cups pepitas (hulled and roasted pumpkin seeds)

Preheat oven to 350 and grease a nonstick baking sheet.
In a small bowl, mix together the first six ingredients.
In a medium bowl, beat the egg white until frothy. Add the sugar and spice mixture and combine thoroughly; then stir in the pepitas.
Spread mixture onto prepared baking sheet and bake, stirring occasionally, until golden and dry, about 17-18 minutes.
Remove from oven and sprinkle lightly with salt, stir and separate seeds slightly. Cool until room temperature.
Enjoy!

Apple Muffins

2009-10-22T17:40:00.000-07:00

These muffins are a great fall treat. Eat 'em for breakfast on-the-go, as an after school snack, or serve them drizzled with warm caramel sauce for dessert.

Apple Muffins
makes 12

1 cup whole wheat flour
1 cup all-purpose flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 T cinnamon
1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1 egg, lightly beaten
1 cup vanilla yogurt, stirred well (buttermilk is great too)
2 large apples, coarsely chopped

Preheat oven to 450 and either grease or line a 12 cup muffin tin.
In a medium bowl, combine the flours, baking powder, baking soda, salt and cinnamon.
In a mixing bowl, cream the butter until it has lightened in color and become slightly fluffy. Add the sugar, mix until combined, then add the egg. Slowly add the yogurt; mix well.
Stir the dry ingredients into the wet and, while there are thick streaks of flour, add the apple. Mixture will be very thick.
Using an ice cream scoop, divide the batter into the muffin cups.
Bake for 10 minutes, turn the temperature down to 400 and bake for 18-20 minutes.
Cool in tin for five minutes before transferring to a wire rack to cool completely.
Enjoy!

Roasted Eggplant Dip

2009-10-07T15:40:00.000-07:00

I implore you to double, triple or quadruple this recipe. Seriously, so that no one gets hurt in the rush to scoop up every last bit of dip. It's THAT tasty! The roasted eggplant is silky smooth after a whiz in the food processor. And with loads of parsley and a touch of lemon, it's herbaceous and bright. The perfect antidote for a blustery fall day.

Roasted Eggplant Dip
serves 2

3 small eggplants
2 garlic cloves
juice of half a lemon
1/2 cup parsley, roughly chopped
1/3 cup olive oil
salt and pepper to taste

Preheat oven to 400.
Pierce each eggplant with a fork several times. Roast until tender, 25-30 minutes. Allow to cool slightly and remove the pulp from the skin.
In the bowl of a food processor, combine the eggplant, garlic, lemon juice and parsley. Pulse until combined.
With the processor running, slowly add the oil. Combine until smooth. Add salt and pepper to taste.
Serve with toast, pita, bread sticks, vegetables...
Enjoy!

Stuffed Peppers

2009-10-05T15:02:00.000-07:00

This is a great way to finish off extra ground beef. When you're cooking for two, a pound o' meat goes a long way. Use half to make a couple of burgers and the rest to make these yummy stuffed peppers. Oh, and the rice from last nights Chinese takeout is an ideal filler. Waste not and eat well!

Stuffed Peppers

4 small bell peppers
1 T oil
3 jalapenos, chopped
1 cup chopped onion
2 garlic cloves, minced
1/3 cup rice, cooked and cooled
3 T parsley
1/2 T Hungarian paprika
3/4 t. salt
1/2 t. pepper
1/8 t. allspice
1 1/4 cup tomato sauce, divided
1/2 lb. ground beef
1 egg

Cut the tops off the peppers, scoop out the seeds and stems, and dice the tops.
In a medium skillet over medium-high heat, heat oil and cook the chopped pepper, onion and garlic, about 8 minutes. Transfer to a bowl and add the rice, parsley, paprika, salt, pepper and allspice. Stir well and allow to cool, about 10 minutes.
When rice mixture has cooled, add 1/4 cup tomato sauce, then the beef and egg. Stir to combine.
Fill the peppers with stuffing and set upright in a small sauce pan. Add the tomato sauce and bring to a boil over medium-high heat. Lower flame to medium-low, cover, and simmer for 20 minutes. Spoon a liberal amount of sauce over the peppers and continue to simmer until the peppers are tender, 15-20 minutes.
Peppers can be prepared 1 day in advance. Chill cooked peppers in sauce and reheat slowly when ready to eat.
Enjoy!

Peanut butter and Concord grape tart

2009-09-27T08:57:00.000-07:00

Luscious Concord grapes beckon to me at the farmers market. Let their musky magnetism draw you in too! Pick up enough to make this crumbly, cookie-like tart (great for adults and kids alike) AND to munch on some straight-up. Go now, before it's too late!

Just-sweet-enough Concords are amazingly juicy and refreshing, and the super healthy seed adds a nice bitter bite. They make a great palette cleanser. Serve a couple of the gorgeous globes alongside the tart. Top it all off with a nice dollop of whipped cream or serve with a tall glass of ice cold milk. Either way, this is a happy treat!

Peanut butter and Concord grape tart
serves 8

For the crust:
adapted from Martha Stewart

1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
1/2 cup cold unsalted butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt

In the bowl of the food processor, pulse flour, butter, sugar, and salt until moist crumbs form. Alternatively, use your fingers or a pastry cutter to combine.
Transfer dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press evenly into bottom and up side of pan. With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees, until golden, 25 to 30 minutes. Half way through cooking time, use the floured measuring cup to press down the puffed up crust. Check the crust again about five minutes before it's finished and press down again, if necessary. Cool crust completely.

Filling:

2 1/2 cups Concord grapes
1/8 cup sugar
1/2 t. apple cider vinegar
pinch salt
1 T tapioca starch

1/4 cup butter, softened
1 cup smooth peanut butter
1/8 cup sugar
1/4 t. salt

Preheat oven to 400.
Using your fingers, pinch the pulp out of grape skins into a small saucepan. Reserve skins.
Bring pulp to a boil over medium heat and cook 5-6 minutes, or until grapes have softened. Pour hot pulp through a medium mesh sieve over the reserved skins. Discard seeds. Stir pulp and skins until combined. Add sugar, vinegar, salt and starch; mix well. Set aside
Beat together butter, peanut butter, sugar and salt until smooth.
Spoon peanut butter mixture into tart shell and spread evenly.
Pour grape jelly over peanut butter and spread gently until it barely reaches the edges (I like to be able to see that there's a layer of peanut butter underneath).
Bake for about 15 minutes, or until the grape jelly has just set. Allow to cool completely.
Enjoy!

turkey burgers

2009-09-24T19:17:00.000-07:00

This is Sara Moulton's recipe. It's one of my staples. Not that I eat turkey burgers every week, or even every month, but I've been making these sliders for upwards of nine years. Holy potato that makes me feel old!

I learned to love food and the joys that come with it from my family. I took my first steps learning to cook watching the Food Network (it's a bit different now, no?). Watch, shop, experiment and repeat.... I also channeled Julia Child's make no apologies mentality. (Admittedly, I still struggle with that.) Emboldened by a few successes, I made my first ever Thanksgiving dinner. It was a full spread for ten hobbled together in a teeny weeny kitchen in London. Luckily, I had done my research, learned to chop an onion from Sara on the hugely educational (and fun!) Cooking Live and had someone who was psyched to grill the second turkey outside on the teeny weeny balcony. Oh, and most of the guests were Brits who had no real connection to Thanksgiving and, thus, had no real expectations. Bring on the Champagne!

Whatever you do, get your bad self into the kitchen and start cookin'! Try these burgers. My guess is that you too will make them for years to come.

turkey burgers
adapted from Sara Moulton Cooks at Home

serves 4

2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 small red bell pepper, finely chopped
1 teaspoon kosher salt
1 pound ground turkey
Freshly ground black pepper

Preheat the oven to 400.
Heat 1 T oil in a small skillet over medium heat. Add the onion and red pepper and cook, until softened, about 5 minutes. Cool to room temperature.
Combine the onion, pepper, salt, and turkey in a large bowl. Season with pepper. Mix well and form into 4 large patties.
Heat the remaining tablespoon of oil in a large ovenproof skillet over medium heat. Place the burgers in the skillet and cook until well browned, about 5 minutes per side. Transfer to the oven and cook until firm to the touch, about 6 minutes. Serve with peach jalapeno salsa.
Enjoy!

Note: Sara adds 1 T Creole spice mix with the salt and serves the burgers with tomato and corn salsa.

peach jalapeno "salsa"

2009-09-23T19:20:00.000-07:00

This really isn't salsa at all. It's basically sliced peaches, sliced jalapeno and a squeeze of lime. Savor the last-of-the-season peaches with a little bit of bite. (If you don't like it hot, dice the pepper and use sparingly.) Serve alongside turkey burgers or grilled chicken. Dinner is served.

peach jalapeno salsa

2 ripe peaches, sliced
1 jalapeno, ribs and seeds discarded; thinly sliced
juice of 1 lime
pinch sugar

Combine all ingredients and allow to rest for 20 minutes-ish so the flavas meld.
Enjoy!

David Lebovitz's Cheesecake Brownies

2009-09-13T16:00:00.000-07:00

These disappeared before I had a chance to take a photo of the cut brownies. Visualize rich chocolatey goodness and you'll have a pretty good picture.

Cheesecake Brownies

6 T unsalted butter, cut into pieces
4 oz bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 T unsweetened cocoa powder
1/8 t. salt
1 t. vanilla extract
1/2 cup chocolate chips
8 oz cream cheese, at room temperature
1 large egg yolk
5 T sugar
1/8 t. vanilla extract

Preheat oven to 350. Line a 9-inch square pan with foil or parchment paper, leaving an overhang; grease lightly.
In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup sugar, then the eggs.
Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in prepared pan.
In a separate bowl, beat together the cream cheese, the yolk, 5 T sugar, and vanilla until smooth. Using a dull knife of spatula, swirl the cream cheese mixture with the chocolate batter.
Bake for 35-37 minutes, or until the batter in the center of the pan is just set.
Cool brownies completely in pan.
Cut into square and Enjoy!

Chicken Enchiladas

2009-09-09T19:08:00.000-07:00

Oh my goodness, I am so lame. I'm gonna cop the "Almost Wordless Wednesday" yet again. More time to cook, right! But your thinking, "I just started school," or, "Catering season is upon us and I have LESS time to cook." All the more reason to use a free hour or two to make these enchiladas; they keep in the fridge or freezer until you're ready to use them. Just make sure to keep the enchiladas and the sauce separate until you bake them. This is great comfort food... perfect for the end-of-summer blues.

Chicken enchiladas with red chili sauce

1 1/2 T canola oil
1 medium onion, diced
3 garlic cloves, minced or pressed
3 T chili powder
2 t. cumin
2 t. ground coriander
1/2 t. salt
2 t. sugar
12 oz. boneless, skinless chicken thighs, trimmed of fat and cut into 1/4-inch strips
15 oz. plain tomato sauce
3/4 cup water
1/2 cup chopped fresh cilantro
1 (4 oz.) can pickled jalapenos, drained and chopped
12 oz. cheddar cheese, grated and divided

10 (6-inch ) corn tortillas, removed from plastic, stacked and wrapped in foil

In medium sauce pan over medium-high heat, heat oil until hot and shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
Add garlic through sugar and cook, stirring constantly, until fragrant, about 30 seconds.
Add chicken and stir until coated with the spices, 30 seconds.
Add tomato sauce and water and stir until combined. Bring to a simmer and then reduce heat to medium low. Simmer, uncovered and stirring occasionally, until chicken is cooked through, about 8 minutes.
Pour mixture through a sieve or a colander into a bowl, pressing on mixture to extract as much sauce as possible. Set aside.
Transfer chicken to a medium bowl and freeze for ten minutes to cool, then combine with cilantro, jalapenos and all but 3/4 cup cheese.
While chicken is cooling, preheat oven to 400 and place rack in lower-middle position. Place foil wrapped tortillas in oven and warm for 10 minutes, or until soft enough to roll.
Assemble enchiladas:
Spoon 3/4 cup sauce into a baking dish and spread evenly.
A few at a time, place warmed tortillas on counter top or cutting board. Place a heaping 1/4 cup of the chicken mixture closer to an edge of each tortilla.
Roll each tortilla tightly and place in baking dish, seam-side down.
Pour remaining sauce over enchiladas. Make sure each one is well coated.
Sprinkle remaining cheese down the center of the enchiladas.
Cover with foil and bake for 20 - 25 minutes. Serve immediately.
Enjoy!

Creamed corn

2009-09-02T18:21:00.000-07:00

I've noticed a bunch of food bloggers workin' the "Wordless Wednesday"; I'm adopting the quietude today because this straight-forward and delish side dish requires no introduction. Just eat it!

Creamed corn
serves 12

16 ears corn, shucked and brake in half (I find braking the cobs easier than cutting them)
2 cups water
2 T butter
1 T flour
1 cup heavy cream
4 tablespoons chopped fresh chives

Cut corn from cobs.

In a large saucepan, combine corn, water, 1 1/2 t. salt and 1/2 t. pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 6 to 7 minutes.
In a small saucepan over low heat, melt the butter and stir in the flour. Increase the heat to medium and whisk in the cream. Bring to a boil, whisking constantly, and continue to whisk 1 minute after thickened mixture boils.
Transfer cream and 2 cups cooked corn to a blender or food processor; puree until smooth-ish.
Stir cream mixture into corn and simmer for 5 minutes.
Stir in chives and season with salt and pepper.
Enjoy!

Banana chocolate chip muffins

2009-08-31T13:48:00.000-07:00

Welcome to the "Big Apple," have a banana muffin.

This past weekend, my boyfriend's family came into town to visit. Even though they were staying at a hotel (eight people crashing in our one bedroom apartment was not an option), I wanted to greet them with something homemade and tasty. I figured these muffins were a good option because they fill the aforementioned criteria and they travel well. They got rave reviews. Coming from four finicky nieces and nephews between the ages of 8 and 12, that's no small feat. File this recipe under "keeper".

These muffins aren't particularly sweet, but they are packed with chocolate chips. Go ahead and increase the amount of sugar or decrease the number of chips. You can also substitute nuts or dried fruit for the chocolate. The recipe can successfully be halved or doubled.

Banana chocolate chip muffins
makes 24

4 cups whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
5 or 6 large very ripe bananas, smashed
4 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup brown sugar
2/3 cup milk
1/2 cup canola oil
2 t vanilla
1 1/2 cup semi-sweet chocolate chips
granulated sugar, for sprinkling

Preheat oven to 350 and place racks in the upper a lower thirds of the oven. Use muffin cups or lightly grease tins.
In a large bowl, combine the dry ingredients (flour through cinnamon).
In a medium bowl, whisk the rest of the ingredients, except for the chips, until thoroughly combined and smooth.
Add the wet mixture to the dry and mix until there are only a few streaks of flour. Add chocolate chips and stir only a couple more times.
Using an ice cream scoop, scoop batter into prepared muffin tins. Sprinkle lightly with sugar.
Bake for about 25 - 30 minutes, rotating from top to bottom and front to bake halfway through baking time, or until a toothpick comes out clean.
Enjoy!

Leek + goat cheese frittata

2009-08-27T07:07:00.000-07:00

Supper is served and lunch is in the fridge!! When I'm pinched for time, I often defer to the incredible egg. I always have some in the fridge for moments like these and, because the urge to bake might hit me at any moment and (the idea of) a trip down and back up to my 5th floor walk-up to buy bland eggs from the corner bodega will surely blot out my desire. So, pick up some huevos.... They're an inexpensive (even when you buy them at a farmers market) source of protein and a blank canvas ready for anything that looks good at the market or whatever's past its prime in the fridge.

I like eggs (point taken) and I like to use them to make frittatas. Again, it's that pressed-for-time thing. This omelet, of sorts, comes together in less than 10 minutes. And the leftovers are perfectly flat for a sandwich. For this particular frittata, I used leeks and goat cheese.

Leek + goat cheese frittata
serves 2 with leftovers

2 large leeks, dark green parts discarded; washed and cut into 1/4 inch rounds
6 eggs
splash milk
salt and pepper to taste
4 oz. goat cheese

In a medium saute pan, heat enough oil to coat bottom of pan over medium heat. Add leeks and cook until soft, 10 minutes.
Combine eggs, milk, salt and pepper. Whisk well.
Preheat broiler
Add leeks to egg mixture and pour into a nonstick pan over medium-low heat. Cook slowly, without stirring, for about 4 minutes, or until the bottom has set. Scatter teaspoonfuls the cheese around the top of eggs (it should sit on top of the liquid eggs) and continue to cook for another minute.
Put the saute pan with eggs under the broiler until the eggs have set and the cheese is warm, 3 minutes. Remove from broiler and top with freshly cracked pepper.
Serve with a green salad and potatoes.

Potato "salad"

1 onion
olive oil
jalapeno, minced
salt
2 large potatoes
vinegar
pepper

Caramelize onion (look for purple ink), adding jalapeno at end of cooking time. Season to taste.
Cook potatoes (purple ink), cool slightly under cold water and cut into cubes. Add 1 T vinegar and onions. Season with salt and pepper and add more vinegar, if necessary.
Enjoy!

Plum Torte

2009-08-24T18:37:00.000-07:00

According to Florence Fabricant, the editor of The New York Times Dessert Cookbook, "This is the most frequently requested recipe that has been published in the Times." And how! This cake is super super (super) easy to make, and it really showcases the stone fruit of the season. Get thee you a farmers market and MAKE IT using whatever's ripe and raring to go; plums, peaches, nectarines, apricots or pluots... And visions of tortes will dance in your head.

Plum Torte
a Marian Burros recipe

1/2 cup unsalted butter, softened
3/4 cup sugar, plus more for topping
1 cup all-purpose flour
1 t. baking powder
pinch salt
2 large eggs, lightly beaten
12 Italian prune plums, halved and pitted
1 t. ground cinnamon

Preheat oven to 350
Sift together flour, baking powder and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add dry ingredients to creamed butter. Add eggs, and beat well.
Spoon the batter into an 8, 9 or 10-inch springform pan and smooth evenly. Place plum halves skin side up on top of batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with cinnamon.
Bake for 40-50 minutes, or until golden brown. Cool cake in the pan until room temperature. Remove sides of pan and serve. Cake may be refrigerated or frozen at this point. If frozen, defrost and reheat briefly for at 300.
Enjoy!

Stove top roasted peppers

2009-08-17T11:54:00.000-07:00

These peppers are super versatile. Use them as part of an antipasto platter with meat and cheese, in pasta, on sandwiches or in the DELISH gazpacho below!!

stove top roasted peppers

bell peppers
oil
salt

Wash and dry peppers, then rub them thoroughly with oil.
Turn front burners to medium-high and place one pepper directly over each flame.
Using tongs, turn the peppers occasionally, to ensure even roasting, until peppers are blackened all over.
Transfer peppers to a work bowl and cover with plastic. Let steam for about 20 minutes, or until they reach room temperature.
Remove the roasted peppers from the bowl and, using your fingers or the back of a pairing knife, rub off all of the black skin.
Remove stems, pepper vertically in half and remove the seeds. Slice peppers into strips and season with salt.

Gazpacho

2009-08-17T08:45:00.000-07:00

Hooray, it's tomato season! For the next month or so I can think outside of the can and use fresh tomatoes to my heart's content (literally). The irresistible sweet and acidic fruit never comes cheap and this summer the prices have been inflated due to devastating "late blight", a fungal disease that has knocked out a huge number of the tomatoes in the Northeast. Our cold and wet spring made for unhappy tomatoes. And, in turn, unhappy farmers, who often rely on tomatoes to turn a profit. So, all the more reason to get out there and buy what's left of this years not-so-bumper crop. Make some gazpacho...no cooking required!

Gazpacho

6 ripe tomatoes, cut into chunks
1/2 large cucumber--peeled, halved, seeded and cut into chunks
1 green bell pepper, coarsely chopped or, for added flavor, roasted and cut into strips
2 garlic cloves, smashed
1 cup water
1/3 cup extra-virgin olive oil
2 tablespoons sherry or red wine vinegar
salt to taste

optional garnish:
diced cucumber
sliced onion
hot sauce

In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and adjust amount of vinegar if needed. Refrigerate until chilled.
Serve in chilled bowls with garnish.
Enjoy!

peach + blueberry crostatas

2009-08-12T19:57:00.000-07:00

We got just over a cup of blueberries in our CSA share this week and this didn't seem like quite enough for me to play with in a way I deemed fit. So, rather than gobbling them down on the spot, I decided to pair them with some of the uber-fragrant peaches from the green market. And what a combination they made! All wrapped up in a ridiculously tender (and simple, I might add) crust; I encourage you to make these babies soon. If, though, the thought of turning your oven on in the dog days of summer makes your skin crawl, wait until the fall and use apples, pears and cranberries. But really, you should make them NOW!

Individual peach + blueberry crostatas
makes 6

dough
2 sticks cold unsalted butter, cut into cubes
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water
filling
4 large peaches, halved, pitted and sliced 1/4 inch thick
1/2 cup plus more for dusting
2 tablespoons cornstarch
1 teaspoon cinnamon
salt
1 cup blueberries
flour, for rolling dough
1 large egg, lightly beaten

Make the crust. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal. Add the water and pulse just until a dough forms. Alternatively, combine the butter and flour in a large work bowl and use your fingers to work the flour into the butter until it resembles meal. Add the water and mix until just combined. Divide the dough into 6 pieces and flatten each into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, make the filling. In a medium bowl, toss the peaches with 1/2 cup of the granulated sugar, the cornstarch, cinnamon and a pinch of salt. Fold in the berries.
Preheat oven to 375, place racks in upper and lower thirds of the oven and lightly grease 2 baking sheets.
Roll the dough. On a lightly floured work surface, roll out each disk of dough until it's about 1/8-inch thick. Transfer 3 to each baking sheet. Spread the fruit on the rounds and fold about 1-inch of dough over the fruit to form a rim. Refrigerate filled crostatas for 30 minutes.
Brush the crusts with the beaten egg and sprinkle with sugar. Bake for about 50 minutes, rotating the baking sheets (top to bottom and front to back) halfway through baking, until the crusts are golden. Transfer to racks to cool for about 20 minutes.
Enjoy!

CSA salad w Sauteed Mackerel

2009-08-12T11:16:00.000-07:00

This composed salad requires a bit of time, but it's totally worth it. Boil the eggs and potatoes and roast the pepper the day before and it won't seem like such an arduous meal. While you're at it, make a couple extra eggs for a grab-n-go breakfast, boil a few more potatoes for that potato salad you're taking to the pot luck BBQ this weekend and that second pepper, it'll be perfect for gazpacho. You just took care of like four meals!!

A basic vinaigrette to dress the greens and potatoes and a simple 'salsa' to top the fish (which, by the way, cooks in all of six minutes) quickly bring the salad together. This is a healthy and extremely satisfying meal. Seriously... I had a warm peach tart sittin' pretty on the kitchen counter for dessert and skipped it because I felt just right after the salad. Hello! Peach tart for breakfast...can't beat that!

A note on the fish...Mackerel is a great choice because it's chock full of omega-3 fatty acids which are SO good for us and it's not overfished and, therefore, environmentally friendly (which is rare when it comes to fish these days). That said, if you can't find mackerel, go ahead and use whatever's fresh. Likewise, the rest of the elements of the salad can be substituted.

CSA salad w sauteed mackerel
serves 4

2 hard-boiled eggs
2 large new potatoes, cooked
1 roasted pepper
tomato caper salsa
vinaigrette
1 bunch arugula, washed and torn into bite size pieces
4 5oz fillets mackerel

eggs

Place eggs in small saucepan and cover with cold water by an inch.
Over high heat, bring water JUST to a boil, cover pot and turn off heat. Let stand 15 minutes.
Pour off cooking water and cool eggs in ice water.

new potatoes

Place potatoes in small saucepan and cover with cold water by an inch.
Over high heat, bring water to a boil, turn heat down to medium so the water is gently bubbling and cook potatoes until easily pierced with a pairing knife, about 25 minutes.

roasted peppers

salsa

1 medium tomato, seeded and diced
1 T capers, rinsed and chopped

Combine tomatoes and capers in a small bowl. Make sure to taste before seasoning as capers tend to be salty.

vinaigrette

1 half white onion, diced
1 t Dijon mustard
salt and pepper
2 T Champagne or white wine vinegar
1/4 c olive oil

In a cleaned jam jar, combine the onion, mustard and vinegar. Season to taste.
Add the olive oil, tightly put lid on jar and shake vigorously until emulsified. Taste again and adjust any of the ingredients until you like the flavors.

compose salad

Cut eggs in half lengthwise and the cut each half lengthwise again. You should have 8 pieces total.
Cut potatoes crosswise into 1/4-inch pieces. Place potatoes on a plate in one layer and pour half of the vinaigrette over them.
Cook the fish: heat a 12-inch saute pan over medium high heat until hot but not smoking, add 3 T olive oil, turn heat up to high and, when the oil is shimmering, add fillets skin side down. Cook for 6 minutes. Turn off heat.
Dress arugula with remaining vinaigrette, divide among four plates and top greens with one fish fillet, skin side up. Top each piece of fish with 1/4 of the salsa and then divide the eggs, potatoes and peppers evenly among the plates.
Enjoy!

Farro w eggplant + tomatoes

2009-08-10T13:09:00.000-07:00

Hitting the farmers market late in the day might not be the best time to find a wide variety of produce, or if you're looking for something in particular. But, it is the best time to find a bargain. I brought home a bounty without spending a fortune!

Among other things, I got a big eggplant that I typically would've skipped in search of a couple of smaller ones, but it was slim pickins and the reduced price was right. With an eggplant in my possession and pasta on the brain (always), I bought some super sweet plum tomatoes to make a quick summer sauce. I ended up using farro instead of pasta and purslane (the guy at the market was practically giving it away) instead of basil in the sauce, so the following is merely a base recipe. Whatever you do though, this is a bowl full of summer goodness.

Farro w eggplant and tomatoes
serves 2 with a leftover lunch

3 T olive oil
1 large eggplant, cut into cubes
5 plum tomatoes, cut into a large dice
1 cup semi-pearled farro
1/4 cup sherry vinegar
1 T pine nuts, toasted
use any herbs you have on hand as garnish

In a large saute pan, heat olive oil over medium-high heat and saute eggplant until soft and caramelized, 10 minutes. Lightly season with salt, add tomatoes, reduce heat to medium and cook until most of the liquid has evaporated, 10 minutes. Add herbs and season to taste.
Meanwhile, cook the farro in boiling salted water until al dente, about 20 minutes, drain and add vinegar.
Serve sauce over farro and sprinkle with pine nuts.
Enjoy!

Chill out w cantaloupe soup

2009-08-05T07:54:00.000-07:00

The farm stands in Stone Harbor, NJ are brimming with the season's bounty. Melons, berries and corn beg to be eaten now, while the nectarines and peaches, still a little bit hard, will be perfect in a few weeks.

The earthy fragrance of the cantaloupe overwhelmed our car on the short drive to the homestead and, as it turned out, was already passed its prime. Luckily, family run Conovers was happy to give us a new one! Initially, I thought we'd have cantaloupe and bacon for breakfast (a spin on Prosciutto and melon), but because our first try was thwarted, we ended up bringing the new melon back to NYC and, by that time, I was craving something different...

Having indulged in more than a happy amount of summertime "junk" food, enter cantaloupe soup. Obviously, my version of a cleanse doesn't compare to the aggressive Master Cleanse (even remotely), but frankly, I don't want to spend 10 days in the bathroom. Two days of fruit soup and some poached chicken broth with greens, and my stomach is already grumbling again. That's all I needed; to feel hungry again. Hungry for some damn good melon soup! Serve it for breakfast, brunch and dessert. Or, if you get over-heated in your air conditioner-less apartment.

Cantaloupe Soup

1 cantaloupe
2 cups orange juice, divided
juice of half a lime
juice of half a lemon
1 t honey
1/8 t vanilla
1/4 t salt
1/4 t five-spice powder
garnish with a dollop of plain yogurt

Prepare cantaloupe: cut in half crosswise and scoop out seeds, cut in half again, place on flat side and cut rind from the flesh from top to bottom (see below). Cut melon into chunks and place in the bowl of a food processor or blender. Add 1/2 cup orange juice and blend until smooth.
Transfer to a bowl or large Tupperware and add the remaining ingredients. Mix well and refrigerate for a least an hour. Serve chilled.
Enjoy!

Orecchiette w lentils + kale

2009-08-04T09:09:00.000-07:00

Quick and easy. Cheap as chips. Yummy:)

Orecchiette with lentils and kale
serves 2 with leftovers

1/2 cup lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1/4 teaspoon black pepper
3/4 pound kale
3/4 pound orecchiette

In a small saucepan, simmer lentils in 2 cups water with 1/4 teaspoon salt, uncovered, adding more water to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
While lentils simmer, caramelize the onions following the directions in purple here...
Meanwhile, cut and discard stems and from kale. Cook in a large pot of boiling salted water, uncovered, until just tender, 5 to 8 minutes. Transfer kale to a colander to drain, pressing lightly.
Add orecchiette to boiling water and cook according to package.
Squeeze all excess liquid from kale, coarsely chop and add to caramelized onions along with lentils in there liquid. Simmer, stirring, 1 minute. Season with salt and pepper.
When pasta is al dente, reserve about 1 cup pasta-cooking liquid, and drain. Add pasta to lentil mixture along with enough cooking liquid to keep the pasta moist and cook over medium-high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil. Top with grated Parmesan cheese if you like.
Enjoy!

Peanut Butter Brownies

2009-07-31T08:54:00.000-07:00

As I've mentioned before, my father loves ice cream. So much so, my brother and sister-in-law bought my mom and me (they already have one) ice cream makers for Christmas this year so that we could stage our first annual ice cream making competition in honor of Dad. Everyone came through with great flavors ranging from Ethan Awake Awake Java Chip and Salty Dawg (salted caramel and a nod to Jersey accents) to Dad's a Peach. We decided that a cake was unnecessary, but that there needed to be something to put candles in so that my nephew Cooper and his Pops could blow them out. I decided to make Dorie Greenspan's peanut butter brownies. I've had my eye on them for a while and will definitely make them again. They provided a fine backdrop for the birthday candles and for the array of ice cream flavors, but are perfectly delicious and very satisfying on their own.

Peanut Butter Brownies

3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

brownies

Preheat to 325 and position rack in center of oven. Line a 13x9x2-inch metal baking pan with foil or parchment, leaving long overhang, and lightly butter.
Place 3/4 cup butter in large saucepan. Add both chocolates and stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla and salt, then eggs, 1 at a time. Fold in flour, then nuts.
Pour and spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack and cool.

frosting and ganache

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt and nutmeg, then milk and vanilla.
Spread frosting over brownies.
Stir chocolate and remaining 1/4 cup butter in small saucepan over low heat until smooth. Drop ganache over frosting and spread to cover. Chill until set, about 1 1/2 hours. Can be made 1 day ahead. Cover and keep chilled.
Using foil or parchment as an aid, transfer brownie to work surface and cut into squares. Bring to room temperature and serve.
Enjoy!

White pizza w Swiss chard, goat cheese + garlic

2009-07-26T08:46:00.000-07:00

For some reason I always get the hankering to make pizza in the middle of the summer when turning the oven up to 500 degrees borders on masochistic. I told myself that this year would be different. Simple. I'd wait until fall, when the first chill in the air would welcome the searing oven temperature and make for a cozy evening. But then the New York Magazine Cheap Eats issue showed up in my mailbox with its alluring pizza spread. Toast. I promptly made pizza (on what seemed like the hottest day of the summer to date).

The following recipe is adapted from the January (note the winter month) 2002 issue of Bon Appetit. I chose it because Swiss chard is growing up a storm on The Anthill Farm and, in turn, my fridge is stocked. I love love loved the pizza toppings here, but the crust wasn't necessarily a keeper. It was tasty and satisfied my craving, but I will keep looking for "the" recipe. Next on my list is Jim Lahey's no-knead recipe from the aforementioned (and somewhat manipulative:) New York issue, but in this particular case I wasn't willing to wait the 12 hours the dough needs to rise. The clock was ticking and I really wanted homemade pizza for dinner.

White pizza with Swiss chard, goat cheese and garlic
4 small or 2 large servings

Crust
3/4 cup warm water (105 to 115 degrees)
1 1/2 t. dry yeast
1 T olive oil
1 t. salt
1 3/4 cups flour

Topping
1 bunch (10 oz) Swiss chard, ribs removed
2 T olive oil
6 cloves garlic, minced

yellow cornmeal
8 oz mozzarella cheese, coarsely grated
4 oz soft goat cheese, cut into 1/4 inch rounds

For the crust:
Pour 3/4 cup water into a large bowl and sprinkle yeast over and stir to blend. Let stand for 10 minutes so yeast dissolves.
Add oil and salt and then 1 1/2 cups flour. Stir until well blended (dough will be sticky) and turn out onto a well floured surface and knead, adding just enough flour to prevent sticking, until smooth and elastic, about 5 minutes.
Form dough into a ball, place in a large oiled bowl, turning to coat, cover with a kitchen towel and set in a cool-ish room temp place until the dough has doubled in size, about 2 hours.
Punch risen dough down, reform into a ball and allow it to double in size again, about 3 hours.
Meanwhile, cook the chard (stems and leaves) in a large pot of salted boiling water for 2 minutes. Drain, rinse under cold water and squeeze dry. Coarsely chop cooked chard.
In a medium skillet, heat oil over medium heat and cook garlic until lightly browned. Remove garlic and set aside. Add the chard to the garlic infused oil and cook 1 minute. Season to taste.
Preheat oven to 500 and, if you have one, place baking stone at base of oven. If not, place oven rack in bottom position.
Punch down dough and form into a ball. Place on a floured work surface, cover with kitchen towel and let rest 30 minutes. Roll (primarily using your fingers to press and stretch dough) dough in to a 13 inch round and transfer to a rimless baking sheet sprinkled with cornmeal.
Sprinkle prepared dough with mozzarella cheese, leaving a 1 inch border. Scatter chard over mozzarella, top with goat cheese rounds and then reserved garlic. Brush the crust with olive oil and drizzle a bit over pizza.
Bake, rotating once, until crust is browned, about 15 minutes.
Enjoy!

Blueberry Crumb Cake

2009-07-22T11:28:00.000-07:00

I love crumb cake and this one's a winner! Though the pictures here don't do it justice, I highly recommend this recipe. It comes together in about 15 minutes active time (it's baked and ready-to-eat in 45 minutes total) and it requires no fancy tools or tricks. The cake is moist with a soft crumb and the lemony zest nicely compliments the juicy blueberries resting on top. The topping is sugary and nutty and gives the cake great texture. All of these parts add up to a happy combination that utilizes the berries that are in abundance at farmers markets right now. If blueberries don't do it for you, go ahead and use any soft fruit you like, just cut into bite size pieces if necessary. Skip that bowl of boring old cereal or the semi-stale muffin from the corner bodega and make this crumb cake. Your morning cup of coffee will be that much more enjoyable. Seriously.

Blueberry Crumb Cake

Cake
1/4 cup canola oil
1 large egg, lightly beaten
1/2 cup milk
zest of 1 lemon
1 1/2 cups flour
3/4 cup sugar
2 t. baking powder
1/2 t. salt

Topping
1/3 cup brown sugar
1 T flour
1 t. cinnamon
1/2 cup walnuts, broken
1 T melted butter
1 cup blueberries

Preheat oven to 375 and place rack in middle position. Butter an 8 x 2 inch pan, set aside.
In a medium bowl, combine the oil, egg, milk and zest and whisk well.
Using any thing with fine-ish whole, sift together the flour, sugar, baking powder and salt and add mixture to liquid ingredients. Mix well.
Combine all of the ingredients for the topping except for the blueberries.
Pour batter into prepared baking pan and spread evenly. Top batter with blueberries and then sprinkle brown sugar mixture over berries.
Bake, turn once halfway through cooking time, for 25-30 minutes or until a toothpick comes out clean.
Enjoy!

Corn with miso butter and bacon

2009-07-17T09:59:00.000-07:00

This recipe is adapted from David Chang of Momofuku in NYC. However you may feel about the chef and his empire, I would highly recommend that you make this deeply savory and satisfying side dish. Skip the restaurants' long lines and bring a bit of the "Lucky Peach" into your home.

Corn with Miso Butter and Bacon
serves 4 to 6

1/4 1b bacon, cut crosswise into 1/8 inch strips
1 T unsalted butter, softened
1 T miso (preferably white miso, but use whatever you can find)
1 small onion, halved lengthwise and sliced crosswise into half moons
10 ears corn (6 to 7 cups), halve cob and place cut side down and cut kernels from cob from top to bottom
1/2 t black pepper
1/2 cup water
2 or 3 sliced scallions

Cook bacon in 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 6-8 minutes. Use a slotted spoon to transfer to paper towels to drain.
Meanwhile, combine softened butter and miso paste.
Cook onion in bacon fat over moderate heat, stirring occasionally, until golden, 5-8 minutes. Add corn and pepper and increase heat to medium-high and cook, stirring constantly, 3 minutes. Add water and butter mixture and cook until corn is tender, about 4 minutes. Stir in reserved bacon, scallions and salt and pepper to taste.

Because of it's complex flavors, I like to serve this alongside simple poached fish or shrimp.

Poached Fish

4 fillets salmon or shark (dog fish)
salt and pepper
1 T butter, softened
1 shallot, diced

Season fish with salt and pepper
Rub softened butter over the bottom of a deep, heavy-bottomed 10-or 12-inch sauté pan.
Sprinkle the shallot over the bottom of the pan and set the fish fillets on top.
Pour clam juice and wine over and around the fish to come about 2/3 up the sides of the fish.
Cover the pain tightly with a lid or aluminum foil, set over medium-high heat, and bring the liquid to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute.
Remove the cover and use a spatula to carefully remove the fillets from the sauté pan and transfer them to a large plate or platter. Cover loosely with foil so that the fish will continue to cook from the carryover heat.
To serve, spritz with lemon and sprinkle with fresh basil.
Enjoy!

Cocoa Cake

2009-07-16T08:50:00.000-07:00

This is a great "go-to" cake. It has been a favorite of mine since I found the recipe in Gourmet Magazine in 2003. It's moist and flavorful while remaining light and airy. It's not super rich, making it perfect for any occasion (even breakfast, as far as I'm concerned). Give it a go; my guess is that it will become a part of your repertoire as well.

Cocoa Cake
adapted from Gourmet
serves 8 to 10

2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 t baking soda
3/4 t salt
1 1/2 sticks unsalted butter, softened
1 3/4 cups light brown sugar
2 large eggs
1 t vanilla
1 1/3 cups water
confectioners sugar for dusting

Preheat oven to 350 and put rack into middle position. Butter a 9 by 2-inch round cake pan and dust with flour, knocking out excess
Whisk together flour, cocoa, baking soda and salt.
With and electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add the flour mixture and water, alternating, a little bit at a time, beginning and ending with the flour. Mix until just combined.
Pour batter into prepared cake pan and bake until springy to the touch and a cake tester or toothpick comes out clean, 55 minutes.
Cool cake in pan for 1 hour. Invert onto a rack or plate and then turn right side up and dust with confectioners sugar.
Enjoy!

Lamb burgers tonight!

2009-07-14T07:28:00.000-07:00

Summertime means burger time. I don't have a grill and that doesn't stop me, nohow! Lamb might be my favorite medium and this recipe is superlative. I tried it because I had beets in my CSA share this week. And the olives were a draw, as well. Sweet and salty with a touch of smoke from the cumin in the lamb; this combo is packed with freshness and flavor.

If you don't like lamb, use beef. If you don't like burgers, skip them altogether and make the salsa to serve with fish or all by its lovely lonesome. That said, I highly recommend this meal as is, but don't skip it all together if you're not into one of it's parts. I said, ...

Moroccan-spiced lamb burger with beet, red onion and orange salsa
adapted from The Gourmet Burger
serves 4

Salsa

2 beets
2 T olive oil
1 T honey
1/2 orange
1 medium red onion, chopped
1/4 cup green olives, chopped

Roast beets or boil as follows: Cut off greens about 1 inch above roots and wash beets. Place in a small sauce pan and cover with cold water. Bring water to boil, lower heat and gently boil beets, covered, for about 30 minutes. Test doneness by piercing with a pairing knife. If it easily cuts through the beets, they're done. Rinse beets with cold water and, when cool enough to handle, peel beets and cut into 1/3 inch cubes.
Meanwhile, whisk the olive oil and honey in a medium work bowl.
Cut the top and bottom off of the orange and rest on either side. Using the curve of the fruit, cut off the skin and pith (the white part) from top to bottom. Over the work bowl with oil and honey, hold the orange in your hand and use a pairing knife to cut along the white membranes into the middle of the fruit in order to remove the segments. Once you've segmented half the orange, set it aside to eat or use later. Use a whisk to slightly break up the orange in the oil and whisk until combined. Pictures below.
Add beets, onions and olives to vinaigrette, season with salt and pepper to taste and set aside. Can be prepared 8 hours ahead. Cover and chill.

Burgers

1 T olive oil
1 shallot, minced
1 jalapeno, minced
2 T fresh cilantro, chopped
1 garlic clove, minced
3/4 t salt
1/2 t pepper
1/2 t cumin
1/2 t paprika
1 1/4 lb ground lamb

4 buns or nutty bread (I used Eli's Health Loaf and it was super tasty, but required a knife and fork. A bun is probably easier.)
mayonnaise, if there is excess liquid from the salsa, add it to the mayo for added flavor
mixed greens

In a small saute pan, heat oil over medium-low and cook shallot and jalapeno until just soft, 5 minutes.
In a large bowl, combine the shallots and jalapeno mixture with garlic, cilantro and spices. Add lamb, mix gently and shape into 4 patties. Can be prepared 8 hours ahead. Cover and chill.
When ready to cook, heat medium saute pan (with 2 T olive oil) or grill to medium-high and cook burgers for 4 minutes on each side, turning only once, for medium.
While burgers are cooking, grill or toast bread.
Top burger with mayo, greens and a spoonful of salsa. Serve remaining salsa on the side.
Enjoy!

Hand rolled egg noodles

2009-07-10T10:44:00.000-07:00

I love to spend the day in the kitchen cooking, that seems pretty obvious, no? Throw in a gal pal (did I just write that?) and life is pretty much perfect. Good food, gossip and an ice cold Greyhound compliments of Gils...Yes, please.

This was Gillian's first foray into noodle making and she did a damn fine job. The noodles were toothsome and tasty and didn't need much in the way of sauce. We went with a quick saute of garlic and zucchini. Make these to impress someone. Seriously, homemade noodles, that's pretty special. Just like Gillian.

Hand rolled egg noodles
serves 4

1 cup flour
1/2 t salt
2 large eggs, lightly beaten

In a large work bowl, combine flour and salt and make a well in the center. Pour the eggs into the well and, using a fork, gradually incorporate the flour into the eggs. Continue until the dough comes together. It will be wet dough and look shaggy; not to worry.
Turn dough out onto a well-floured surface and with well-floured hands knead until dough is smooth and no longer sticky. Wrap in plastic and refrigerate for at least 30 minutes or as long as 24 hours.
Using half the dough at a time, on a well-floured surface, roll out the dough, making sure to rotate it after each pass of the rolling pin to prevent sticking, until it is about 1/8 inch thick. Don't be afraid to add flour.
Using a sharp knife or a pizza cutter, cut dough into whatever shape you like. Whatever you chose, try to be consistent in size and shape so the cooking time for your noodles is the same. Place cut noodles onto drying racks to air dry. Use immediately or dry until hard and store in an air tight container for a few days.
To cook, bring a pot of water to boil, salt water and add noodles. Cooking time will vary. I would recommend that you start checking after about 3 minutes. Gillian's took about 4 minutes.
Serve with whatever sauce you like. We sauteed garlic in olive oil, added thinly sliced zucchini and about a 1/4 cup of the cooking liquid, turned the heat off, covered to steam and added the noodles when they were ready. Yum!

I heart bread

2009-07-07T14:18:00.000-07:00

My mind flashes to Pac Man and then to the summer of Katie-love when when I look at this pic;)

Jonesing for pepperoni bread, I went in search of a recipe. I found Craig Claiborne's sandwich-style pepperoni loaf and went with it, but I decided to use the (almost) half cup of olives I had in the fridge instead. It's amazing where you end up on the other side of a recipe search! Now I have a great olive bread recipe in my repertoire and pepperoni (or caper, sun dried tomato, cranberry, nut...) bread to look forward to. Sigh.

Olive Bread
makes 1 loaf

3 1/2 cup flour
2 t sugar
1 1/4 t salt
1 package yeast
2 T butter
1 1/4 c hot water (120-130 degrees)
1/2 kalamata olives, finely diced
butter or oil for greasing pan

Preheat oven to 375. Lightly grease a six cup loaf pan.
Put four, sugar, salt, yeast and butter into food processor. Start blending and gradually add water. Blend until dough leaves the sides of container and blend for 15 minutes longer.
Turn the dough out onto a floured surface and make a well in center. Add olives and knead until blended. Shape into a ball and place in a lightly floured bowl. Cover with a clean cloth and keep in a warm place until dough has doubled in size, 30-40 minutes.
Turn the dough out onto a floured surface and knead bread for a few seconds. Shape into an oval and place seam down in prepared pan. Cover and let stand again for 30-40 minutes.
Using a sharp knife or a razor, cut a thin gash lengthwise in the center of the bread.
Bake, turning once halfway through cooking time, until golden and hollow when you gently knock on it, 35-45 minutes.
Enjoy!

Bison burgers at the beach

2009-07-04T08:49:00.000-07:00

Vacation, like the rest of my life, largely revolves around food. I'm a pretty straight-forward cook to begin with, but on vacation especially, I'm all about simple food. After lazy days reading in the shade and swimming, I want good food without much fuss. I also want bright sunny summer food. I'm guessing that my hankering for the latter is unusually keen due to the long rainy season we've had here in New York. I'd love a gin and tonic. Extra lime, please.

The Acme in Cape May Courthouse leaves much to be desired in the meat department, but we did rustle up some decent bison. And the farm stands on the way into Stone Harbor offer little in the way of local produce. Oh me, so spoiled by all the amazing farmers with an arm in NYC. Not to worry, we made do... We celebrated the 4th with lobster and early-season sweet corn with drawn butter followed by my mom's yummy star-spangled chocolate cupcakes with classic vanilla buttercream.

Fully invested in our lethargy by Sunday, we had bison burgers with cheddar on rye, steamed asparagus and a green salad. We finished supper with ice cream from Springers, the ice cream shop I waited in line for on many a summer night during my childhood. It's worth the wait. But if you're like me and grew up real smaat, you'll pick some up in the afternoon before the crowds arrive. (The hard part is then waiting to eat it.) I chose black raspberry to top with plump blackberries. My beau opted for chocolate peanut butter. With a side of sugar cones, of course! It's the creamiest ice cream. Seriously. The creamiest. And wait 'til they get fresh peaches... It makes my father, an ice cream lover extraordinaire, a very happy man.

Bison burgers with cheddar on rye

serves 4

1 lb ground bison or buffalo

salt and pepper

4 1/8 inch slices cheddar cheese

4 slices rye bread

Dijon mustard

Divide meat into four even parts. Work each piece briefly in hands, tossing semi firmly back and forth and form into a patty. Salt and pepper one side of each.
Heat grill or saute pan (add 1 T oil, adding more as necessary) to medium high. Add patty to heat seasoned side down. Cook 2 to 3 minutes (depending on how well-done you like your burger). Flip burger, season and add cheese. Cover with a lid (on both the grill or pan) and cook for another 2 to 3 minutes.
Meanwhile, toast bread and slice each piece in half. Spread with mustard.
Sandwich burgers between sliced bread and add whatever you like. I like mine straight up.
Dig in and enjoy!

If you find yourself in Stone Harbor, New Jersey, check out these places for good eats...

Springers

Third Avenue between 97th and 98th

Donna's Place Seafood and Restaurant

Third Avenue @ 107th Street

The Bread and Cheese Cupboard

96th Street between 2nd and 3rd

Your nose won't let you pass by this bakery. Well done shnoz, well done. Make sure to try the sticky buns. They're light and yeasty, sticky for sure, but not too sweet. You can choose from walnut, raisin or plain. The minimum order is six, which seems like a lot, but two of us had no problem polishing them off during the course of a weekend. When I was a little girl I usually chose one of the doughnuts my grandfather "Pa" brought back to the house, but now I know better.

The number one reason to stop by the crowded Cupboard though, in my grease loving opinion, is the pepperoni bread. I'm beginning to drool just thinking about it... I have to restrain myself when there's a loaf of this soft and salty goodness on the counter. But, not so much so that we won't stop on our way out of town to pickup another loaf for the ride home. It makes the end of a relaxing weekend at the beach somewhat more palatable.

Stone Harbor makes for big smiles!

Happy 4th

2009-07-02T19:43:00.000-07:00

Assert your independence and throw some strawberries or raspberries onto this cookie-like tart for a little red with your white and blue and, voila, a beautiful holiday treat! Whatever you do.. Make. This. Tart. Now!

Blueberry Maple Tart with a Crumbly Oat Crust

Oat crust

1 1/2 cups rolled oats, not instant

1/4 cup plus 2 T packed brown sugar

1 cup plus 2 T all-purpose flour

12 T (1 1/2 sticks) butter

Preheat oven to 375. Lightly butter an 11 inch tart pan.
Combine the oats, sugar and flour.
Melt butter and add to dry ingredients. Mix thoroughly and press evenly into prepared tart pan.
Bake for 14-16 minutes, or until golden brown.

Yogurt filling

2 cups low fat greek-style yogurt, drained for no less than 10 hours

2 T maple syrup

Drain the yogurt over a bowl using cheesecloth or a small sieve lined with a paper towel. Set in the fridge overnight or in the morning on the day you'll serve the tart.
When ready to serve tart, pour out the drained liquid and mix maple syrup into the thickened yogurt. Spoon into tart shell and smooth evenly.

Top yogurt with 4 cups fresh BLUEBERRIES!

Enjoy!

Porgy with Peas, Potatoes and Garlic Scape Pesto

2009-07-02T07:28:00.000-07:00

My boyfriend wanted to practice cleaning a fish, so yesterday I picked up a whole porgy at the Union Square Greenmarket. The woman who I bought it from looked at me with skepticism and reminded me twice that I'd need to gut it. I assured her that I understood what the future held for me and my porgy; she gave up and told me to have fun. Was it ever (especially considering I wasn't the one doing the dirty work)! And, woo hoo, now we have fish bones for fumet! Anyway, if you don't have a hankering to play butcher, go ahead and buy fillets. Porgy, also known as sea bream, is great (and relatively cheap), as are sea bass and red snapper.

On the side, I served simple roasted potatoes with a bracing garlic scape pesto. If you don't like garlic, you probably won't like this pesto...the garlicky flavor is no joke. The almonds and cheese mellow the pesto (feel free to add more) and the lemon brightens it up. It would be nice on toasted bread with lots of olive oil or on pasta, just add a bit of the water you cooked the pasta in to loosen it up.

Roasted New Potatoes with Garlic Scape Pesto

For the potatoes

12 small potatoes, leave whole or cut in half if large

olive oil

salt and pepper

Preheat oven to 400.
Coat potatoes with olive oil, salt and pepper and bake for 45 minutes or until soft when pierced with a fork.
Remove from oven and cover with foil to keep warm. When you add the peas to the fish (see below), remove foil and return potatoes to oven to reheat.

For the pesto

5 garlic scapes, roughly chopped to fit into the bowl of a food processor

1/4 cup almonds

1/4 cup grated Parmesan cheese

juice of half a lemon

1/2 cup olive oil

salt and pepper to taste

In the bowl of a food processor, combine the scapes, almonds, cheese and lemon juice. Pulse until combined.
While processor is running, slowly add the olive oil and mix until emulsified. Add salt and pepper to taste.
Serve on top of or next to roasted potatoes.

Long Island Porgy with Peas

2 fillets porgy

salt and pepper

1/8 cup white wine

1 cup peas, fresh or frozen

Preheat oven to 450.
Liberally season fish with salt and pepper and place in an oven safe baking dish or skillet and pour wine around fish.
Cook for about 10-12 minutes or until opaque and warm to the touch. Add the peas to the skillet for last 5 minutes of cooking (Put the potatoes back in the oven now too).
Enjoy!

When I dip, you dip, we dip...

2009-06-25T08:49:00.000-07:00

Here are a couple of great dips. They keep in the fridge for a good week, making them perfect for impromptu entertaining. Whip these up in advance and spoon out as needed. Serve with pita, crostini, crackers or crudite...I especially love a big dollop of the beet walnut puree atop a crunchy piece of cauliflower. They'd be fantastic as a sandwich spread, as well. Sky's the limit.

Beet and walnut puree
adapted from Spain...On The Road Again

1 cup walnuts
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 to 2 tablespoons lemon juice
salt

Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms.
Slowly add the olive oil, water, and tahini and pulse a few times, just until combined.
Add lemon juice and salt to taste.

Artichoke and white bean dip with rosemary

15-1/2 oz cannellini beans, drained and rinsed
14-1/2 oz artichoke hearts, drained and rinsed
1 small clove garlic, roughly chopped
2 T fresh lemon juice
2 T olive oil, more for drizzling
3 T freshly grated Parmigiano Reggiano
1 t fresh rosemary, chopper
salt and pepper

In a food processor, pulse the beans, artichoke hearts, garlic, and lemon juice to a smooth paste.
Slowly add the 2 T oil. If necessary, add 1 to 2 T water to get a smooth consistency.
Blend in the cheese and rosemary and season with salt and pepper.
Transfer to a bowl and drizzle with oil.
Enjoy!

Super Size It

2009-06-18T18:51:00.000-07:00

Pictures of me rolling hundreds of empanadas...

Awesome Empanadas

2009-06-15T14:58:00.000-07:00

I am a crazed woman this week (and last, as you can tell from my stunted little blog) and don't have much time to write. I'll spare you the whiny details and leave you more time to make these awesome empanadas. The dough is really pretty darn good. It's a rare thing, but even I won't change anything the next time I make them. The filling is super tasty, but go ahead and use anything you like...mushrooms and cheddar, chicken and green olives...whatever is in the fridge. Oh, and you can freeze these bad boys! Make and bake 'em, wrap well and freeze. When you have a hankering, heat your gratifying little treats straight out of the ice box for 12-15 minutes at 350. Nice!

Empanadas with Sausage, Kale, Pine Nuts and Raisins

Dough

2 1/2 cups all-purpose flour
1 1/2 t. salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes (I like to cut butter into cubes and put it into the freezer while I get the rest of my ingredients together.)
2 eggs
1/3 cup ice water
1 T distilled white vinegar

Add flour and salt to bowl of food processor and pulse once. Add cold butter and pulse 4 times. Lightly whisk together the eggs, water and vinegar, add to processor and pulse 3-5 times or until the dough just comes together.
If you don't have a food processor, combine flour and salt in a large bowl and blend the butter in with your fingertips until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Lightly whisk together the eggs, water and vinegar, add to bowl and stir with a fork until the dough just comes together.
Put the dough onto a lightly floured surface and knead gently with the heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, for at least 1 hour.

Filling

1 onion, diced
1 T olive oil
1/4 cup pine nuts, coarsely chopped
1/8 cup dark raisins, covered with boiling water until plump, 10 minutes, drained and coarsely chopped
1 cup kale, stemmed, coarsely chopped and rinsed well (no need to dry)
1 lb. sausage, removed from casings. Alternatively, use ground pork and add a few cloves of minced garlic when you add kale to the onions.

Heat oil in a medium saute pan over medium low heat. Add onions and cook until soft, 12 minutes. Turn up the heat to medium high, add pine nuts and cook until onions are caramelized, 10 minutes, adding tablespoonfuls of water as needed so the onions don't burn.
Add wet kale (and garlic, if using) and cook for a minute or two. Incorporate raisins and spoon mixture into a work bowl; set aside.
Heat the same saute pan over medium heat, add sausage and cook, using the back of a fork to break it up (should resemble ground meat), until it is no longer pink. Drain all but 1 T grease.
Add the onion mixture to the sausage and cool slightly. The filling can be prepared in advance and stored in the refrigerator. Remove from fridge 20 minutes before filling empanadas.

Fill and bake empanadas

1 egg
1 T water
flour for rolling dough

Preheat oven to 400 and lightly oil a baking sheet.
Lightly whisk together egg and water
Divide dough into 12 equal pieces and form each one into a ball.
Roll out each piece (keeping remaining pieces covered) on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
Spoon 2 generous tablespoonfuls of the filling onto the center of each rolled piece and fold dough in half to enclose filling. Press edges together to seal and crimp with the tines of a fork or your fingers. Brush lightly with egg wash.
Transfer empanadas to baking sheet and bake until golden, about 25 minutes. Transfer empanadas to a rack to cool for at least 5 minutes. Serve warm or at room temperature.
Enjoy!

chocolaty + crunchy + gooey = happy

2009-06-08T11:04:00.000-07:00

These bars are great for the summertime because you don't need to turn on your oven. And, they come together super fast so you can be in and out of the kitchen with a plateful of candy in no time. They are pretty darn tasty to boot. Though, ever a fiddler, next time I will add 1 1/2 cups peanuts and substitute a 1/2 cup of dehydrated banana chips for a 1/2 cup of the rice cereal for a some intrigue. They are a bit too messy for me (though it hasn't stopped me from eating them), but everyone else who's tried them has given a very chocolaty thumbs up.

Candy Bars
Adapted from Best Summer Weekends Cookbook
Makes about 24 squares

1/2 cup (120 grams) smooth peanut butter
1/3 cup (80 ml) light corn syrup
1/3 cup (80 ml) honey
1/2 cup (45 grams) cocoa powder, unsweetened or Dutch-processed
1/4 cup (55 grams) light brown sugar
3 cups (180 grams) miniature marshmallows
1 teaspoon pure vanilla extract
3 cups (80 grams) crisp rice cereal
1 cup (120 grams) peanuts
8 ounces (230 grams) semi sweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

Butter an 9 x 13 inch baking pan. Set aside.
In a large saucepan combine the peanut butter, corn syrup, honey, cocoa powder, and light brown sugar. Place over medium high heat and bring mixture to a boil. Reduce the heat to low, add the marshmallows, and stir constantly until mixture is melted and smooth. Remove from heat and stir in the vanilla extract, rice cereal, and peanuts.
Press this mixture into the prepared pan and allow to set.
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
Spread chocolate mixture over the squares and refrigerate until chocolate has set.
Cut into squares with a sharp knife. Serve cold or at room temperature.
Enjoy!

Soba with Cilantro and Scallions

2009-06-05T07:59:00.000-07:00

This is a quick, easy and super satisfying noodle dish. For supper, I like to serve it alongside simple roasted salmon. As a light lunch, I top it with a bunch of crunchy cucumber and creamy avocado and I'm as happy as can be.

Play with this recipe...add as much ginger, garlic and cilantro as you like. And throw in leftover shredded chicken, beef or whatever's in the fridge to make it more substantial. If you can't find soba noodles (though most grocery stores will have them) feel free to use any type of pasta.

Soba with Cilantro and Scallions

1 lb soba noodles, cooked according to directions on package
1/2 cup soy sauce
juice of 2 limes
3 garlic cloves, minced
1 1/2 T ginger, minced
1 T vegetable oil
2 t toasted sesame oil
1/4 cup chopped cilantro
3 scallions, sliced
garnish with diced cucumber or avocado

In a small bowl, whisk together soy, lime juice, garlic, ginger and oils. Pour over cooked soba, add cilantro and scallions and toss to combine.
Enjoy!

Granola Bars

2009-06-02T09:20:00.000-07:00

The plan was to make these granola bars to take on our Memorial Day camping trip, but that didn't happen. I tend to get excited and overextend myself in ways that I don't need to; like making granola bars on top of trail mix on top of... We had enough victuals to last a week in the woods let alone a weekend (we actually packed a fair bit out). So, it was probably a good move to opt for a few extra hours of sleep before the trip instead of making these bars. I am, however, glad that I didn't file the recipe away and forget about it because it's definitely a keeper. My boyfriend (the primary granola bar eater around here) declared them a success and packed a bunch to take to work. Never is a dangerous word, but I'm going to throw caution to the wind and say that I might never buy granola bars again. These are easy to make and very close to the real deal. Done and done.

Homemade granola bars
adapted from Joy of Baking

makes 12 4 1/2 x 2 inch bars

2 cups old fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup sliced almonds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/2 cup dried apricots, diced
1/2 cup dried prunes, diced *Use any fruit. Dice, if large, but dried cranberries etc. are fine as is.
1/4 t salt
3 T butter, cut into pieces
1/4 cup light brown sugar
2/3 cup honey
1 t vanilla

Preheat oven to 350, place rack in middle position and butter a 9 x 13 inch baking pan.
In a large bowl combine oats, coconut and almonds, transfer to a baking sheet and bake for 15 minutes.
Meanwhile, in the same large bowl, combine the sunflower and pumpkin seeds, dried fruit and salt. Add the oat mixture when it's finished toasting and mix well.
In a small sauce pan, combine the butter, sugar, honey and vanilla and bring to a boil over medium heat. Reduce heat to low and continue cooking for 2 minutes.
Pour wet ingredients over the dry and stir until well coated. Transfer mixture to prepared baking pan. Using wet finger tips, press evenly into pan. Bake for 20 - 25 minutes or until light golden. The longer you cook the bars, the crunchier they will become.
Remove bars from oven and allow to cool for 2 hours before cutting because they firm up as they cool. Bars will keep for several days at room temperature.
Enjoy!

Here are a couple of camping pictures just for fun. I love the Adirondacks!

Avocado Mango Salsa + Honey Mustard Chicken

2009-05-31T10:45:00.000-07:00

I served this salsa with leftover honey mustard chicken (recipe below). The sweetness of the mango brought out the subtle honey glaze on the chicken and the avocado and onion add a deeply savory note. The cilantro adds great freshness...you really can't have enough of it. The salsa is cool, light and creamy; I could absolutely eat it straight out of the bowl like I would a bowl of ice cream.

Avocado mango salsa
serves 2-4

juice of 1 lime
1 ripe mango
2 ripe avocados
half small onion, fine dice
handful cilantro, chopped
salt and pepper to taste

Squeeze lime juice into a medium bowl
Cut mango into cubes: 1) A mango has a flatish oblong pit in the center of it. Your goal is to cut along the sides of the pit, separating the flesh from the pit. Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit as close to the center (pit) as possible. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit. 2) Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Turn the mango inside out so that the flesh of the mango protrudes. 3) Use a small paring knife to cut away the pieces from the peel. Finally, I like to pick up and eat the bit of mango left on the pit (it gets a touch messy and makes me feel like a kid again:), but you can use a knife to cut it off and add to your salsa. Add cubed fruit to bowl with lime juice.

Cut avocado into cubes: halve each avocado, remove the pit and, as you did with the mango, use a knife to make lengthwise and crosswise cuts in the flesh. In this case, use a spoon to scoop out the avocado into the bowl with the mango.
Add onion and cilantro to mango and avocado and stir to combine. Add salt and pepper to taste. If you don't eat right away, add one of the avocado pits to the bowl and use plastic wrap to top the salsa directly (the plastic wrap should touch the mixture). These methods will keep the avocado from oxidizing (as will the acid in the lime juice).
Enjoy!

Honey mustard chicken
serves 4

1 whole chicken, cut into 8 pieces (or, if you don't want to break down the chicken, buy the pieces that you prefer)
1/8 cup olive oil
salt
1/2 cup honey
1 T Dijon mustard
1/2 t pepper

Preheat oven to 400, place rack in middle position and line a baking sheet with foil (it'll make fo a much easier clean up).
On a baking sheet, toss chicken with oil and salt, place skin side down and bake. Remove the breasts and wings after 2o minutes and continue to cook the legs and thighs for 5 more minutes.
While the chicken is baking, combine the honey, mustard, pepper and a pinch salt in a small sauce pan over medium heat. Stir occasionally and bring to a boil. Remove from heat.
Remove chicken from oven and transfer to platter. Discard the fat from the baking sheet. (This is super important because the excess fat will smoke in the broiler and likely set off your fire alarm.)
Preheat broiler
Toss chicken with honey mustard and place on baking sheet skin side down. Broil for 5 minutes. Turn the chicken over and cook 4-5 minutes longer. During last 5 minutes, check every couple of minutes because the glaze will burn quickly. Remove from broiler and let rest for 5-10 minutes. Chicken is great hot or at room temperature.
Enjoy!

Strawberry Honey Butter

2009-05-29T07:07:00.000-07:00

OMG, this is tasty. When I dip my spoon in for yet another big honkin' bite, I have to remind myself that it's butter. Why then do I feel less guilty smearing it on a piece of cornbread that's also largely butter? Anyhow, this is a keeper. Make sure to use super fresh strawberries for best results. Spread it on toast, biscuits, croissants...any vehicle will do. Just eat it!

Strawberry honey butter

1/2 cup (1 stick) unsalted butter, softened
1 pint strawberries, cut into a small "dice"
1 T + water
1 t fresh lemon juice
1 1/2 T honey

Heat the strawberries and 1 T water in a small saucepan over low heat. Cook until the strawberries have broken down and they are a jammy consistency, adding small amounts of water as necessary. (At this point, feel free to strain the strawberries through a fine mesh sieve to eliminate seeds.)
Add lemon juice and honey and bring mixture to a boil. Remove from heat and cool slightly.
In a medium bowl or Tupperware container with a top, combine butter and strawberry mixture until fully combined. Cool in refrigerator for at least an hour. Take out of the fridge 20ish minutes before serving to get the chill off.
Enjoy!

Buttermilk Pancakes with Strawberries

2009-05-28T18:50:00.000-07:00

Last week I used buttermilk to make chive biscuits to go alongside pork chops. As usual, there was leftover buttermilk. Motivated by the buttermilk's expiration date (it was the day after, but I seem to be okay...just livin' on the edge) and the dearth of any good breakfast fare, I made pancakes. The pancakes, loaded with gorgeous strawberries, needed no butter and were perfect with a good glug of New York State maple syrup. Yes please!

Stay tuned...I also made ridiculously yummy strawberry honey butter.

Buttermilk pancakes with strawberries
makes 12

1 1/3 cups all purpose flour
3 T sugar
2 1/2 t baking powder
3/4 t salt
1 1/4 cups buttermilk
2 eggs
2 T (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh strawberries, cut to medium "dice"
2 T butter for pan
maple syrup (bring to room temp if you think of it in time)

Preheat oven to 250
In a medium bowl, combine dry ingredients.
Measure buttermilk into a 2 cup capacity measuring cup and add eggs. Whisk until incorporated.
Pour buttermilk into dry ingredients and mix until just combined. Fold in strawberries.
Heat a large nonstick pan or griddle (I wish) over medium heat and add about a quarter of the butter. Add batter using a 1/4 measuring cup and cook for about 3 minutes per side. Transfer pancakes to a baking sheet and keep warm in oven. Wipe out any dark bits from the pan, add more butter and continue until all batter is used.
Enjoy!

Pretty in Pink

2009-05-26T08:14:00.000-07:00

This is a super simple side dish. Just make sure to leave yourself enough time to roast the beets. Or, better yet, roast them the day before and this dish will come together in five minutes. The honey in the yogurt brings out the natural sweetness of the beets and the scallions add a nice savory crunch. Use in place of tzatziki, next to a grilled steak or, if you're like me, as lunch.

Roasted beets in honeyed yogurt

1 bunch beets
1/4 cup plain yogurt, I use low fat, but any will work
2 T honey
3 scallions, thinly sliced

Preheat oven to 400°F.
Wash beets and cut off and discard stems. Wrap each beet in foil, place on baking sheet and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool until you are able to handle. Peel beets and slice or cut each into 8 wedges. Place in medium bowl.
In small bowl, combine yogurt and honey. Mix well. Add to beets and combine.
Sprinkle scallion over beets.
Enjoy!

Eggs and bacon take two

2009-05-21T11:12:00.000-07:00

I had a bunch of that slab bacon leftover from the weekend and wanted to put it to good use before heading upstate for a camping trip in the Adirondacks. So, with bacon in mind, I raided the cabinets. Not so surprisingly (because I always gravitate towards pasta), I came up with spaghetti, a couple of onions and eggs. I caramelized the onions for depth of flavor and sweetness, cubed and cooked the bacon until it was nice and chewy (dare I say that?) and, yes, I used some of the rendered fat to coat the spaghetti. Finally, if that wasn't enough, I fried the eggs slowly making sure to leave the yolks super soft so when pierced with a fork they'd spill over the pasta adding richness and, frankly, decadence. This is straight up unabashed comfort food. Do try at home!!

Spaghetti with caramelized onions and bacon topped with an incredible egg

1 T olive oil
2 yellow onions, diced
salt and pepper
3/4 lb spaghetti
8 oz slab bacon or 6 slices, cubed
2 eggs

Caramelize onions following the directions in "Farmers Market Lunch" (in purple).
Cook pasta in liberally salted water following instructions on package. Test the pasta during the last few minutes of cooking time so as not to over cook. Reserve 1 cup of pasta water before draining pasta. This will create a "sauce".
Meanwhile, cook bacon until chewy but not crisp, 5-7 minutes, in a small saute pan over medium low heat. Remove from pan and set aside. Pour off all but 1 T fat and set aside.
Heat 1 T fat over low heat and add eggs. Cook until white has set, but yolk is still runny, 4-5 minutes.
Drain the pasta and return to pot. Add onions, bacon and some of the reserved water and bacon fat. Toss pasta using tongs, adding more water and fat until you reach desired consistency. I used a full cup of the reserved water and about a 1/4 cup fat. Add salt and pepper to taste and top with fried egg.
Enjoy!

On a budget? Chickpeas do the trick.

2009-05-20T11:15:00.000-07:00

Ever since I listened to NPR's "How Low Can You Go" with chef Jose Andres, I've wanted to make this dish. I love chickpeas, am always looking for new and satisfying vegetarian meals and, woohoo , this one is as cheap as chips. In fact, the premise of the show is to feed a family of four for under $10. Taking that even further, I increased the amount of chickpeas from 9 oz to 1 lb. (I left the remaining ingredients alone and the flavors were plenty strong.) The additional chickpeas stretch this, making it even more wallet-friendly, but when reheated the spinach became rather slimy and unappealing. I would recommend making a big pot and adding a handful or two of spinach to each individual bowl you dish out. One last note, the original recipe called for a pinch of saffron, but I didn't add it because I didn't have any...that's the way it goes in these here parts. Don't know what I missed and I'm okay with that; this was delish nevertheless!

Moorish-style chickpea and spinach stew

1 lb dried chickpeas
Pinch baking soda
6 garlic cloves, peeled and left whole
1/4 cup olive oil
2 oz white sliced bread, with the crusts removed
2 T Spanish sweet paprika
1 t ground cumin
2 T sherry vinegar
Salt and pepper to taste
1/2 pound spinach, washed and cleaned

The day before you cook, soak the chickpeas in cold water with a pinch of baking soda.
Drain and rinse the chickpeas.
In a large saucepan, add rinsed chickpeas and add cold water to cover by about 1 inch. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. (I cooked the chickpeas a day ahead and cooled in the refrigerator over night. Before resuming the recipe, I warmed the chickpeas over low heat until just simmering.)
In a small saute pan over medium to low heat, brown the garlic in oil, about 3 minutes. Remove from the pan and set aside. Add the bread and brown on both sides, about one minute per side. Remove the bread and set aside.
Turn of burner and allow oil to cool for a few minutes. Add the paprika, cumin and vinegar to the oil and whisk to incorporate.
In a mortar, smash the reserved garlic and the browned bread to make a very thick paste.
Add the spice mixture along with the garlic and bread paste, to create a thick, stew-like sauce. Simmer for another 5 minutes. Season with salt and pepper to taste.
Ladle into bowls and top each with a big handful of spinach. (It's also great ladled onto prepared couscous.)
Enjoy!

Here's the radio show with the original recipe and great tips from chef Andres (like serving a fired egg on top of the beans and spinach!). In the interview, Michele Norris is a little skeptical about "talking" to the chickpeas, as Andres recommends, because she's not "fluent in chickpea". Good thing touching and tasting them works as well!
http://www.npr.org/templates/story/story.php?storyId=102854605

Wakey wakey, eggs and bakey...

2009-05-16T12:56:00.000-07:00

Yesterday, when I picked up some delicious Tremblay Apiaries honey at the Greenmarket, I couldn't resist a nice slab of bacon from Flying Pigs Farm. I knew eggs and bacon would be exactly what I'd want to eat on my leisurely Saturday. Coffee, oj, eggs and bacon; it's weekend on a plate! As you may know, I'm on a major honey kick these days. In fact, this morning my boyfriend asked me if everything we eat is going to have honey in it...I don't think that will be the case, but not far from it. Anyhow, he asked for honey glaze on only one of two slices of bacon, but while he was polishing off his last bite he mentioned that he would go ALL glazed next time! It's very subtle with just the right sweetness so as not to over power the saltiness that makes bacon so enticing. And the spice from the cayenne adds a nice little zing. Good morning!

Scrambled eggs with HONEY glazed bacon
serves 2

4 thick cut slices slab bacon
1 T honey
1/8 t ground coriander
pinch cayenne pepper

5 eggs
1/4 t salt
pepper
splash milk

Preheat oven to 375, line a baking sheet with parchment paper and place bacon on parchment.
In a small saute pan combine honey, coriander and cayenne over medium low heat. Stir until mixture has tiny white bubbles, 2 minutes.
Using a spoon, spread honey mixture over each slice bacon and bake 15-25 minutes, depending on thickness of bacon. Rotate pan about 10 minutes into cooking time. Drain on paper towel.
After you rotate bacon, whisk eggs together with salt and pepper and add to a small saute pan coated with small tab butter, over LOW heat. Cook, stirring occasionally, for 8 minutes. Add a splash of milk and continue to cook 2 minutes. The eggs will be cooked, but rather loose at this point; just the way I like them. Cook until your desired done-ness.
Enjoy!

Yummy Greenmarket Honey!

2009-05-15T15:01:00.000-07:00

I picked up some honey at the Union Square Greenmarket this afternoon. It comes from Tremblay Apiaries in Van Etten, NY. There are currently five types of honey on offer ranging from mild to very complex: Raspberry and Rose; Spring (a mix of apple, rose, and locust); Linden; Russian Olive, which is similar to the very rare Tupelo, and Wild (too many types of flowers to list). I picked up a pound of the Linden because Alan, the very friendly and informative honey guy, said it's great for the lungs and throat...hello tea sweetner! I also bought some of the Russian Olive (not just because I love Van Morisson's song Tupelo Honey) because it's soo interesting! I used it to make salmon in a honey soy vinaigrette. Sweet!

Salmon in HONEY soy vinaigrette

4 T honey
4 T soy sauce
3 T lime juice
4 t Dijon mustard
2 T water
2 t vegetable oil
4 6 oz salmon filets

Preheat oven to 400
In a small bowl whisk together honey, soy, lime juice, Dijon, and water. Pour into a small saute pan over medium low heat and cook until it shimmers, 2 minutes. Cool slightly.
In a glass or ceramic baking dish, brush with oil and sprinkle lightly with salt and pepper. Pour vinaigrette over fish, place in oven and bake for 10-12 minutes.
Enjoy!

Sweet and Savory

2009-05-14T15:48:00.000-07:00

This has been one of my go to recipes since I started cooking (though I wouldn't really call this cooking. Toasting, I'd call it toasting and assembling.). If you can toast bread, you can make this delectable sweet and savory crostini. It's great as an appetizer, but the blue cheese makes it rich and satisfying enough to be the main attraction if paired with a mixed greens salad in mustard vinaigrette. And it's a great excuse to drink a little red wine! Not gonna argue with that...

Crostini with blue cheese, hazelnuts and HONEY
1/3 cup hazelnuts
baguette, sliced 1/3 inch thick
olive oil
salt and pepper
3 oz blue cheese, crumbled
honey

Preheat oven to 350 and place rack in middle position.
On a baking sheet toast hazelnuts for 10 to 15 minutes, or until lightly colored and skins are blistered.
Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off), cool completely and coarsely chop.
Turn oven up oven to 400

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes. (Use this method to make any type of crostini.)
Spread/press cheese onto each crostini, sprinkle with hazelnuts and drizzle with some delicious honey.
Enjoy!
pepper. Bake until lightly toasted, about 8 minutes. (Use this method to make any type of crostini.)
Spread/press cheese onto each crostini, sprinkle with hazelnuts and drizzle with some delicious honey.
Enjoy!

Farmers Market Lunch

2009-05-13T10:58:00.000-07:00

Pleasure on a plate!

Frittata with Asiago cheese and caramelized onions +
Roasted Adirondack Blue potatoes and asparagus

Roasted Adirondack Blue potatoes and asparagus
serves 2 with enough leftovers for a satisfying snack

4 medium potatoes (any will work)
olive oil
salt and pepper to taste
1 bunch asparagus

Preheat oven to 350
Slice washed potatoes lengthwise a little less than 1/2 inch thick. Slice each cross section into 1/2 inch "sticks". Finally, cut into cubes.
Place cubed potatoes on a baking sheet and coat with olive oil and salt and pepper liberally.
Roast for 30 minutes, tossing occasionally.
Get caramelized onions started for the frittata NOW!!
While potatoes (and onions) are cooking, place asparagus on a baking sheet (tin foil if you don't have another) toss with olive oil, salt and pepper.
Turn heat up to 400 and continue to cook potatoes for 15 minutes. With 1o minutes cooking time left, put asparagus into oven. Test for done-ness; potatoes should be soft and asparagus should have some bite.

Frittata with Asiago cheese and caramelized onions
serves 2

1 medium onion, diced
1 T (plus more if necessary) olive oil
4 eggs
splash milk
salt and pepper to taste
2/3 cup grated asiago cheese

In a small nonstick saute pan over medium-low heat, heat oil and add onions. Cook until almost soft, 20ish minutes. Turn heat up to medium-high and cook for another 10 minutes or until dark golden brown. Throughout cooking time, stir occasionally and add the occasional tablespoon water, if necessary, to continue softening onions and to prevent sticking or burning. Drain on paper towel and salt to taste.
While onions are cooking, combine eggs, milk, salt and pepper. Whisk well.
Preheat broiler
Add egg mixture to same nonstick pan over medium-low heat. Cook slowly, without stirring, for about 4 minutes, or until the bottom has set. Sprinkle the cheese onto the eggs (will sink into the liquid eggs) and continue to cook for another minute.
Place saute pan with eggs under the broiler until the cheese is melted and bubbling, 2 minutes. Remove from broiler and top with freshly cracked pepper and caramelized onions.
Enjoy!

Oh Honey Honey

2009-05-12T20:05:00.000-07:00

Tonight was my first Pollinator Week meeting at Just Food. Planning is in full swing! The goal is to cook up a great week of events celebrating bees and honey (June 22- June 28) and, ultimately, to legalize beekeeping in NYC. The informational email about tonight said edibles were welcome; I figured honey was a good inspiration. Eat these like you would a cookie, a granola bar or crumble them over vanilla ice cream. Get busy!

Honey Bunches
Yield: 24
adapted from butter sugar flour eggs

8 T (1 stick) butter
1 1/2 cup rolled oats
1/2 cup shredded coconut (I prefer unsweetened)
1/2 walnuts, coarsely chopped
1/4 cup all-purpose flour
2/3 cup honey
24 walnut halves

Preheat oven to 350 and place oven rack in the middle position. Butter mini muffin tins.
In a small sauce pan melt butter over low heat
In a large bowl, combine oats, coconut, walnuts and flour. Mix well.
Stir honey into melted butter and bring mixture to a boil, stirring often. Pour over dry ingredients and mix thoroughly.
Using a buttered tablespoon, spoon 1 tablespoon of mixture into tins. Using buttered fingertips, press mixture so that it's level.
Bake for 15-20 minutes or until beginning to brown.
Cool in tins for 10 minutes before transferring to wire rack to cool completely.
Enjoy!

Rhubarb strawberry puddin' cake

2009-05-07T16:36:00.000-07:00

This is just plain freakin' YUM! And it's easy to make. I had a bee in my bonnet to make a tart, but by the time I got home this evening I didn't have the patience nor stamina. Enter this no-beating-or-chilling-necessary cake. I wanted a fair bit of the tart rhubarb to stand out, so I used more rhubarb than strawberries and kept the sugar to a minimum. I did, however, use candied ginger which lends a touch of sweetness. Anyhow, it turned out great. I just might have to whip up another one for mother's day. Susie, my mom, asked for a hula hoop! Sweet and tart all around...

Rhubarb strawberry pudding cake

1/4 cup water
1 1/2 t. cornstarch
1/3 cup brown sugar
1/2 cup granulated sugar
4 cups trimmed rhubarb, chopped
2 cups strawberries, halved or quartered depending on size (they don't have to be tiny)
2 T candied ginger, minced
1 cup flour
1 3/4 t. baking powder
1/2 t. salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and slightly cooled *
1 t. vanilla

Preheat oven to 400 and place rack in middle position. Butter an 8 inch square ceramic or glass baking dish.
In a small to medium sauce pan stir together water, cornstarch and brown sugar. Bring to a simmer stirring constantly. Once at a simmer, turn down heat and stir occasionally, 3 minutes. You want the rhubarb to be soft with some integrity, not mushy. The change happens quickly, so watch closely in the last minute of cooking. Remove from heat. Stir in strawberries and ginger.
In a medium bowl, whisk together flour, baking powder, salt and granulated sugar.
In a large bowl, whisk together egg, milk, butter and vanilla until smooth. Add dry ingredients and whisk until just combined (batter should be smooth).
Reserve 1/2 cup fruit mixture and add remaining to prepared baking dish. Pour batter over fruit, spreading evenly. Drizzle reserved fruit over top. Bake, rotating once, for 25-30 minutes, until golden brown and a toothpick comes out clean.
Enjoy!

* So, I melted the butter and left it to cool while I measured out and prepared the rest of my ingredients. And, then I watched 30 Rock. By the time I got back to baking, the butter had started to solidify. To try to contain the enormous PILE of dishes that so frequently overtakes my kitchen, I melted the butter, poured it into the large stainless steel work bowl a la step 4 and proceeded to use the same sauce pan to cook down the rhubarb. All this to say, I had chunky butter that needed to loosen up a bit and I sure didn't want to create MORE dishes. Finally to the point...I ran hot water down the edges of the bowl, turning completely, until the butter warmed up and whisked smooth. (Placing the work bowl over hot water, in a water bath, would work too, but that would not harness the aforementioned pile.)

You take such darn good care of me, Quinoa.

2009-05-05T19:59:00.000-07:00

The basics, yo.

Quinoa is the seed of a dark leafy plant related to Swiss chard and spinach, but because of its texture, it is usually grouped with the grains. It is light and fluffy, has a nutty flavor and is easily substituted for rice and couscous. It cooks quickly, is easy to digest and is a bona fide nutrient powerhouse. Need I say more? Not really, but I will...

-Quinoa is packed with protein. In fact, it's the only grain that is a complete protein, making it especially good for vegetarians and vegans.

-It's wheat and gluten free making it ideal for restricted diets and people with food allergies.

-It's low on the Glycemic Index and won't spike blood sugar levels. Great for diabetics.

-Full o' fiber. 'nuf said.

-Aaand, it's uber-packed with vitamins and minerals like potassium, magnesium and iron.
Woo hoo!

Now, get a hold of your excited self and make some quinoa!

Quinoa with black beans and tomatoes

2 t lime zest
2 T fresh lime juice
3 T olive oil (or whatever kind you like)
1 cup quinoa
15 oz. black beans, canned or soaked, rinsed
2 medium tomatoes (cherry or plum is fine too), diced and tossed with a pinch of sugar if needed
4 scallions, chopped
1/4 cup fresh cilantro, chopped

Whisk together lime zest and juice, oil, 1/2 t salt, and 1/4 t pepper in a large bowl.
Rinse quinoa VERY well in a sieve and drain.
To cook quinoa, remember, 2 to 1. 2 parts water to 1 part quinoa. Combine water, rinsed quinoa and a good pinch salt and bring to a boil. Cover, reduce heat to a simmer and cook for 10-15 minutes. You will know when the quinoa is cooked when: the water is absorbed, it's translucent and the germ of the seed shows a little white ring around the outside.
Add quinoa to dressing and toss until dressing is absorbed, stir in remaining ingredients and salt and pepper to taste.
Enjoy!

Banana Bread

2009-05-04T08:41:00.000-07:00

I am a quick bread fanatic constantly looking for the one recipe that will allow me to throw all others away. The closest I've tasted is my mother's, but for some reason I am stuck on using butter instead of vegetable oil. This one's good, not great, and will do in a pinch. It certainly wins convenience and cost effective points. The amount of sugar is minimal, which I like, but I think next time I will add raisins to up the sweetness a bit naturally. I will also increase the amount of ginger and cloves considerably...maybe 1 t ginger and 1/2 t cloves, but that's just my taste. Alas, I am still looking for the definitive banana bread recipe. Let me know if you have it!!

Banana Bread

1 cup walnuts, toasted and coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cool
3 large very RIPE bananas, mashed well
1 t vanilla

Preheat oven to 350,put the oven rack in the middle position and grease a 9x5x3 loaf pan.
On a baking sheet, toast nuts for 8-10 minutes. Cool, chop coarsely and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, spices and nuts.
In a medium bowl, combine mashed bananas, eggs, butter and vanilla.
Lightly fold wet ingredients into the dry until JUST combined. Like muffin batter, you don't want to over mix or your bread will be rubbery.
Pour batter into prepared loaf pan. Bake 55-60 minutes, rotating half way through, until a toothpick comes out clean.

The long walk

2009-05-03T13:39:00.000-07:00

So, yesterday I decided to stay out of the kitchen. I just felt like kicking back and letting someone else prepare my food. My boyfriend and I left the house around lunch time with the intention of wandering. We had no plans and liked it that way, but Dim Sum Go Go beckoned. And we obeyed. After a lovely walk through the LES and the outskirts of Chinatown, buying beautiful homemade udon-style rice noodles from a woman on the street, we climbed the stairs and were seated at a communal table overlooking the convergence of E. Broadway and the Bowery. I'm not the person you necessarily want to do dim sum with, as I don't REALLY know what to order, but no matter, I like to eat, don't care much about what people think and will try anything. That said, this was not an adventurous meal because I had a hunch that it was just the beginning of a day filled with eating (and drinking). We did store up enough energy to see us through our 10 mile walk, though. Favorites: Rice noodles with vegetables, steamed pea shoot dumplings and the ubiquitous (bc it's delicious) pork bun. The ginger scallion dipping sauce was nothing to shake a stick at either.

After lunch, we decided to walk over the Manhattan Bridge. We figured it wouldn't be as crowded as the Brooklyn Bridge and it's just a few blocks North of Dim Sum Go Go. We walked through Downtown and Cobble Hill and up passed the Gowanus towards Park Slope. Once again, we experienced a powerful pull. This time it was beer. Beer Table is a great setting for afternoon drinking. It's all washed wood and exposed brick and the windows were thrown open to let the breeze in (strangely, though, the AC was on too). Canning jars abound. They hold the numerous types of pickles (including eggs) on offer and hang from the ceiling as sort of nouveau down home lights. We had a total of three beers here before moving on to cheaper swill... The least expensive beer is the Schlenkerla Helles at $10 for 500 ml. It's described as, "soft, thirst quenching, laced with smoke". We chose it to quench our 'long walk' thirst, but felt it was too smokey. The bottle is very asthetically pleasing though, so it's got that. We moved on to a Cantillion Kriek at $13 for .125ml, a lambic with a tart (not at all sweet) cherry taste. I could have put this back all day long had it not been for the price. Finally, we tried a 'T Smistje Catherine at $17 for .125ml. It was described by our charming server as a, "Belgian interpretation of a Russian stout." It's lighter than your average stout, a little bit smokey with a hint of sweetness. Very drinkable. The beer is interesting and tasty, the service comes with a smile, it's those through the roof prices that made us ask for the check.

Just the prettiest beer I've ever seen. All cherry all tart.

Corn Souffle

2009-05-01T07:58:00.000-07:00

Here's that corn souffle I mentioned yesterday. Light and fluffy to taste, but surprisingly rebounding in it's rise...it still had height when I went back for seconds. I will definitely make it again; maybe for guests because it looks pretty fancy and it's soo delicious!

Corn Souffle

3 T unsalted butter, additional for greasing

3 T all-purpose flour

1 1/2 cup milk (I used 2%, but I think any would be fine)

1 lb package frozen corn, pureed

1 cup coarsely grated colby-jack cheese (again, any would work)

1 t. sugar

3/4 t salt or to taste

1/4 t cayenne

3 large egg yolks

4 large egg whites

Preheat oven to 425. Using the additional butter, generously butter a 2 quart shallow ceramic or glass baking dish and set aside.
Melt 3 T butter over moderate heat in a heavy saucepan until foam subsides, add flour and cook roux for 2 minutes, whisking constantly making sure to get into edges of saucepan. Add milk in a slow stream, whisking, and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 3 minutes. Stir in corn, cheese, sugar, salt and cayenne until fully incorporate (will be lumpy). Transfer to large bowl and whisk in egg yolks.
Beat egg whites with a pinch of salt until they just hold peaks. Fold one forth of the whites into the corn mixture to lighten and then gently fold in remaining whites. Spoon into prepared baking dish.
Bake, uncovered, 15 minutes. Rotate baking dish and cover top loosely with foil and continue to bake until puffed, golden brown and just set, 20-25 minutes longer. Serve immediately with freshly ground pepper.
Enjoy!

I cooked my souffle for about 5 minutes too long. As you can see, it's a little bit dark. I was worried that it would be a bit dry and grainy, but it wasn't at all. This is one resilient souffle! A great start for beginners.

So much more than a muffin

2009-04-30T07:02:00.000-07:00

I NEVER pop out of bed in the morning, but this morning I sure did...in anticipation of coffee and, more realistically, a blackberry muffin! What a day! The constant drilling from my neighbors backyard (I live in an apartment and we are very close) isn't even bothering me. And the stack of dishes from last night's corn souffle and quinoa salad? Bring it on. Ahh life, it is the small things isn't it!

I adapted this recipe from Yvonne Ruperti's "Best Blueberry Muffins" in the June issue of Cooks Illustrated. I used half fresh blackberries and half frozen mixed berries because that was what I had on hand. Likewise, I substituted 3/4 cup vanilla yogurt and 1/4 cup milk for 1 cup buttermilk. The muffins are very moist and have a tender crumb. The sweetness factor is right on and there is a nice richness to the muffins, but they're light enough for breakfast. Make some and see how they surprise you...

Blackberry Muffins
yields 12 muffins

1 cup frozen berries and 1 cup fresh blackberries, or any combination of the two
1 1/8 cups plus 1 t. sugar
2 1/2 cups all-purpose flour
2 1/2 t. baking powder
1 t. salt
2 large eggs
4 T (1/2 stick) unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
3/4 cup yogurt thinned with 1/4 cup milk (or buttermilk)
1 1/2 t. vanilla extract

Preheat oven to 425 and adjust oven rack to upper middle position
Liberally spray muffin tin with nonstick cooking spray or line with wrappers
In small saucepan, bring 1 cup frozen berries and 1 t. sugar to simmer over medium heat. Cook, mashing berries with the back of a wooden spoon and stirring frequently, until reduced to 1/3 cup, about 8 minutes. Transfer to a small bowl and cool to room temperature.
In a large bowl, whisk together flour, baking powder and salt.
In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until they are thick and pale yellow, 50 seconds. Slowly whisk in butter and oil and, once fully incorporated, whisk in the yogurt mixture.
Using a rubber spatula, fold egg mixture and 1 cup fresh berries into flour mixture until JUST MOISTENED. (The batter will be lumpy with a few streaks of flour.)
Use and ice cream scoop or large spoon to equally divide batter into prepared muffin cups. Using a melon baller or a teaspoon spoon the cooked 'jam' into the middle of the batter trying to get (somewhat) beneath the surface. Use a chopstick to swirl the jam. If you like, sprinkle a bit of sugar on top of prepared muffins.
Bake 17-19 minutes, until just golden and slightly firm. Rotate half way through baking time. Cool muffins in tins for 5 minutes and then transfer to wire rack.
Enjoy!

When I want to eat NOW

2009-04-28T09:30:00.000-07:00

I am by no means a vegetarian, but on any old week night, I tend to lean that way. Last night I got home late and wanted something to eat that was good and satisfying, but above all else, quick and easy to prepare. This farro salad is just that. It takes all of 20-25 minutes to make and that's only because the farro takes that long to cook. If you are hungry (like I was) don't bother to cool the farro to room temp before dressing...all the better to soak up the balsamic vinaigrette. The firm and chewy farro makes this salad hearty enough to be a main dish for me, but for those of you who need a bit more, a grilled sausage rounds out the meal perfectly.

Farro with Cherry Tomatoes and Arugula

1 cup farro
1/4 cup olive oil
1/8 cup balsamic vinegar
salt and pepper
1/3 lb. cherry tomatoes, halved or quartered if large and tossed with a pinch of salt
1/2 lb. arugula
lemon wedge

Cook farro in amply salted water until al dente, 20-25 minutes, drain. Cool slightly before dressing with vinaigrette.
Emulsify (combine) oil and vinegar. I like to use an old jam jar to shake to combine. Add salt and pepper to taste. Pour over farro and mix well.
Add tomatoes. (Salad can be prepared up until this point a few hours in advance.)
When ready to serve, toss farro and tomatoes with arugula. Add a squeeze of lemon and freshly ground pepper, if you like.
Enjoy!

Breakneck Ridge

2009-04-27T11:50:00.000-07:00

Here are a few shots of Breakneck Ridge, including the "train station" that consists of two sets of stairs in the middle of the tracks and not much else. Not even a trash can, so if you've got any coffee cups or muffin wrappers leftover from breakfast you're packing 'em out.

Work up an appetite

2009-04-27T10:53:00.000-07:00

In the spirit of the season, I've got my mind on outdoor dining. Namely, the picnic. The glorious picnic! I kicked off this season with an intense hike up the (very) popular Breakneck Ridge. Appropriately named, Breakneck is no joke. The initial ascent requires a good pair of shoes, the use of your hands (as you are really bouldering, not hiking, at this point) and a fair bit of patience because it gets rather crowded. Luckily, once you've scrambled your way to the top, the crowd starts to disperse and you can enjoy the rest of your hike in relative peace. And, you've worked up a fine appetite with which to enjoy whatever you've packed for lunch. Did I mentioned that everything tastes better when you're outside and have breathtaking views of the Hudson? Well, anyway, it certainly seems that way. A simple (read boring) macaroni salad is elevated from passe potluck fare to a mouthwatering treat that provides sustaining carbs, just enough crunch and, if you're like me and add a handful of rogue capers, a bit of briny flavor to punch up the mellow mayonnaise.

Almost Old-fashioned Macaroni Salad

1lb. elbow macaroni, cooked al dente
3 T. white vinegar
1/2 sweet onion, minced
2 stalks celery, minced
2 T. capers, rinsed, drained and coarsely chopped
1 cup mayonaise
salt and freshly ground pepper

Cook pasta in amply salted, boiling water following instructions on the box. Test often so as to not over cook. Drain and immediately toss with vinegar.
Add onion, celery, capers and mayo; mix well. Season with salt and pepper to taste.
Enjoy!

My boyfriend and I are hearty eaters, so we rounded out our picnic with BLTs on homemade oat bread and nutty "Power Bars". Recipes to come.....

If you are interested in hiking Breakneck, check out the following websites:
http://www.nynjtc.org/hike/breakneck-ridge-trail
http://as0.mta.info/mnr/schedules/sched_form.cfm