Monday, December 5, 2011

Meatloaf and Mashed Potato Cupcakes

You are probably thinking that the words "meatloaf" and "cupcakes" should not be used in the same sentence, let alone in the same recipe title. Have no fear, these are just mini-meatloaves topped with mashed potatoes. They just look like cupcakes.


You can use your own recipes for meatloaf and mashed potatoes, but I'll provide basic ones as well. Simply bake the meatloaf in a cupcake pan. For an extra surprise, inject some ketchup or BBQ sauce into the center of the meatloaf using a small piping tip before baking them. Once slightly cooled, top your meatloaf cupcakes with mashed potato frosting using a large piping tip, an ice cream scoop, or a spatula.

Basic Meatloaf Ingredients:
  • 1/2 onion, chopped small
  • 1 red bell pepper, chopped small
  • 1/2 tablespoon cooking oil
  • 1 lb lean ground beef
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  1. Saute the onion and pepper in cooking oil until soft. Allow to cool. 
  2. Mix together sauteed vegetables, ground beef, egg, panko, salt, and pepper, being careful to not over-mix.
  3. Place meat mixture into cupcake tins and bake at 350 for 30 minutes or until the meatloaves reach 165 degrees. 
  4. Remove from cupcake tin and place on paper towels to absorb excess fat.
Basic Mashed Potato Ingredients:
  • 5 medium yellow or red potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • salt and pepper to taste
  1. Boil potatoes in salted water until fork tender.
  2. Put potatoes through a ricer for perfectly smooth consistency. 
  3. Mix in cream, butter, and salt and pepper to taste.

Friday, November 25, 2011

Oreo Stuffed Chocolate Chip Cookies

Oh. Em. Gee. You better have a serious sweet tooth to attempt these cookie gut-bombs. I love Oreos and I loved home made chocolate chip cookies, but these are more than just the sum of it's parts. Fresh out of the oven, the Oreo's center is warm and gooey. Be sure to have plenty of milk on hand when you serve these up.


Ingredients

  • 24 Double Stuf Oreo cookies
  • 1 batch of your favorite cookie dough (I just follow the Nestle's Toll House recipe, leaving out the nuts for this recipe)
  1. Preheat oven to 350F.
  2. Wrap each Oreo in a small layer of cookie dough. Make the layer as thin as you can. If it's too thick, it will spread out too much. 
  3. Bake for 12 minutes or until slightly golden. 

Not Just for Thanksgiving Turkey and Stuffing

Both my family and my husband's family live 300+ miles away and this year we were unable to make the long drive to see them. We still wanted traditional Thanksgiving turkey feast, but without all the big fuss of a whole bird. First, start with your favorite stuffing and spread it across a baking dish. Top it with some turkey cutlets, brushed with sage and butter, and bake. Downside to not cooking a whole turkey is not having the drippings to make a delicious gravy. Just buy some turkey stock, add to a roux with some sage, and, voila, you've got gravy - problem solved. This dish is so easy, I make it all year round.



Ingredients:
  • 1 batch of your favorite stuffing - or use my recipe below
  • 5-6 turkey cutlets
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 tablespoon dried, ground sage
  • Gravy - recipe below
  1. Spread stuffing into a 9x13 baking dish.
  2. Melt butter. Add in the vegetable oil, salt, and sage, and whisk together. Brush onto both sides of the chicken cutlets. 
  3. Place chicken cutlets over the top of the stuffing. 
  4. Cover and bake for 20 minutes at 350. Remove cover, and bake 10 minutes. Flip over turkey cutlets and bake another 10 minutes. Turkey and stuffing should both reach a temp of 165F. 
Stuffing Ingredients:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 apple, peeled/cored and chopped
  • salt and pepper
  • 1 tablespoon dried, ground sage
  • 6 cups croutons - dice any kind of bread and toast in oven until dried out
  • 1/2 cup almond slivers
  • 2 cups + turkey stock
  1. Saute the onion and apple in the butter with some salt and pepper, and the sage. 
  2. Add croutons and almond slivers, and mix together.
  3. Slowly add in turkey stock and mix well. I like my stuffing moist like it came out of the bird, so I use extra stock. Use more or less, depending on your preference. 
Easy Turkey Gravy Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon dried, ground sage
  • 2 cups turkey stock
  • salt and pepper to taste
  1. Over medium heat, melt butter. 
  2. Add sage and flour and cook for 2-3 minutes, stirring with a whisk. 
  3. Slowly add in turkey stock, whisking continuously. Increase heat and bring to a simmer. Gravy should be thickened by now.
  4. Reduce heat and season to taste with salt and pepper.

Wednesday, November 23, 2011

Key Lime Pie


Key lime pie is, hands down, my most favorite food. I just love that it's tangy, but sweet, fresh, and creamy. 'Nuff said. 


Key limes, originally from Malaysia, were brought to Florida by the Spanish in the 1500s. They are smaller than a golf ball, pale yellow-green in color, and are more acidic than regular limes. The first known key lime pie was made in the late 1800s, by Aunt Sally, a cook for William Curry, who was Florida's first self-made millionaire. However, many people say that Aunt Sally just perfected the popular delicacy of the area.

Aficionados will argue over the proper way to make a key lime pie. Graham-cracker or pastry crust? Meringue on top or whipped cream, or neither? Cooked or uncooked filling? Personally, I like a graham-cracker crust and whipped cream. A chemical reaction occurs between the lime juice and the condensed milk so there is no need to cook it, but most people chose to because of the raw egg and because it helps the filling set more firmly. The one thing that everyone does agrees on, is that under no circumstances should you ever add green food coloring. The filling of authentic key lime pie is a light yellow.

My key lime pie consists of 3 parts: graham-cracker crust, filling, and whipped cream.
  • Graham-cracker crust: In a food processor, blend together 1 package of crushed graham-crackers, 5 tablespoons of melted butter, and 1/4 cup sugar. Press the mixture into a pie tin and bake at 350 for 8 minutes.
  • Filling: Using electric mixer on high-speed, whip 3 egg yolks and the zest of 3 key limes for about 5 minutes. Slowly add in 1 14 oz can of sweetened condensed milk and 1 tablespoon of vanilla extract (the vanilla is my secret ingredient). Turn speed to low and slowly add in 1/2 of key lime juice, but don't over mix at this point. Taste and if it's too tart, add some sugar, or if it's too sweet, add more key lime juice (I like it tart so I added more lime).
  • Pour the filling into the pie crust and bake for 10 minutes at 350. Let cool and then place in fridge for at least 2 hours before serving.
  • Garnish with fresh whipped cream (made from 1 cup whipping cream and 1/3 cup powdered sugar) and some lime zest.

Sunday, November 13, 2011

Baked Pear Pancakes


This oven-baked pear pancake transports me back to Amsterdam. I had gone for bicycle ride out to the countryside and stopped at a cute little restaurant where I enjoyed a pancake similar to this one on their garden patio. Although I love American pancakes (especially with blueberries!), these European style pancakes are a special treat. Make this for your significant other on a weekend morning for a romantic breakfast in bed!


Ingredients:
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoon sugar
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 pear, peeled and cut into bite-size pieces
  • non-stick spray
  1. Preheat oven to 400. Spray 2 9-inch round pans with non-stick coating.
  2. Whisk all ingredients (except the pear) together. Mix in the pear.
  3.  Pour evenly into the 2 pans, spreading out the pears. 
  4. Bake for 15 minutes. Reduce heat to 325 and cook for another 10 minutes. 

Friday, November 4, 2011

Copy Cat: The Olive Garden's Zuppa Toscana

I sometimes get a crazy craving for the endless soup, salad, and bread sticks at The Olive Garden. We used to drive 45 minutes one way just for the Zuppa Toscana, but then I discovered how easy it is to duplicate at home. Neither Jimmy or I could tell the difference between the home-made version and the real thing, and it was delicious on this cold, wintry Friday night at home!


Despite it's name, this soup is not really Tuscan at all except for the kale, but it tastes great anyway. Who wouldn't love a soup with Italian sausage, potatoes, and kale in a lightly creamed onion and garlic broth? 

Ingredients:
  • 1 lb Italian sausage
  • 1 white onion, small dices
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 5 cups water
  • 2 russet potatoes, skin intact, cut in half lengthwise and then sliced 1/8 inch thin
  • 1 bunch kale, stems removed and roughly chopped
  • 1/2 cup heavy cream
  • salt and pepper, to taste
  1. Remove sausage from casing and crumble. Cook through and set aside. 
  2. In large pot, saute onion and garlic in olive oil.
  3. Add chicken broth and water, and bring to a boil.
  4. Reduce to a simmer and add potatoes cooking until done. 
  5. Add sausage and kale, and let simmer for 5 more minutes. 
  6. Stir in cream and season well. 

Tuesday, October 11, 2011

Date with a Pig


A couple of years ago my mom came to town for a weekend visit and we ate dinner at Milk and Honey, a tapas restaurant in downtown Santa Barbara. After two different friends highly recommended we order the "Date with a Pig" we, of course, could not resist. Simply, a date wrapped in bacon and drizzled with honey, it was amazingly delicious. We even ordered a second helping after devouring the first dish that came out. 


Could I recreate the Date with a Pig at home? After much experimentation I have concluded that they must deep fry their bacon wrapped dates; I just couldn't get it exactly right in an oven no matter what I tried. However, my version is pretty darn good and I love bringing these little babies to parties. 

Ingredients:
  • 10 dates, cut in half lengthwise with the pits removed
  • 10 strips of thick cut bacon, cut in half to make 20 short pieces
  • salt
  • honey
  • 20 toothpicks, soaked in water for 20 minutes
  1. Wrap each date with a piece of bacon and secure with a toothpick. 
  2. Place on a sheet pan and sprinkle with salt.
  3. Cook for 20 minutes at 350. Turn over and cook for another 10-20 minutes, or until bacon is crispy. 
  4. Allow to cool slightly and serve drizzled lightly with honey. 



Monday, October 10, 2011

Italian Style Braised Short Ribs


These rich Italian style braised short ribs will impress your diners, but also impart a sense of comfort. Although it takes a long time to braise, the hands-on cooking time is not long at all. It can also be served a variety of ways. I usually serve the short ribs over creamy Parmesan polenta, but it would be good as a sauce for cheese tortellini or along side some garlic mashed potatoes.

Ingredients:
  • 2 lbs beef short ribs
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 6 cloves of fresh garlic
  • 1 tablespoon tomato paste
  • fresh herbs: thyme, bay leaf, and/or rosemary
  • 1 cup red wine
  • 2 cups beef stock
  • salt and pepper
  • Parmesan for garnish
  1. Preheat oven to 250. 
  2. Rub short ribs with salt. In large pot, sear ribs in olive oil. Do in batches in necessary. 
  3. Set meat aside. Add onion, carrots, celery, and garlic to pot and brown well. Add in tomato paste, wine, and beef stock, and deglaze pot. Bring to a simmer. 
  4. Tie herbs together with a string and add to the pot. Add back in ribs, cover, and place in oven. 
  5. Cook for 2 hours, stirring occasionally. Remove the lid and cook for another hour. The meat should be very tender.
  6. Remove the meat from the pot and cut into portions or shred if being used as a sauce. 
  7. Remove the herbs, and using an immersion blender, puree the vegetables and liquid. Simmer to reduce if necessary. Add back in the meat and season to taste. Serve sprinkled with grated Parmesan.
To make a creamy Parmesan polenta, follow instructions on package of instant polenta. I used 1/4 cup instant polenta to 1 cup water and this makes 2 servings. Add in 2 tablespoons of cream and 2 tablespoons of grated Parmesan. Salt to taste. 

Sunday, October 9, 2011

Not-So-French Dip


A French dip is a simple sandwich of thinly sliced roast beef on a baguette or french roll that is dipped in beef "jus." It's origins are not French at all, but has it's roots in Los Angeles, California. According to Philippe of Philippe's restaurant, a policeman eating a roast beef sandwich "saw some gravy in the bottom of a large pan of roast meat. He asked me if I would mind dipping one side of the French roll in that gravy. I did, and right away five or six others wanted the same." And so was born the beef dip sandwich. Philippe's was affectionately called Frenchy's and so the beef dip soon became known as the French dip.


I like to braise tri-tip for my French dip sandwiches. If you aren't from California then you might not be familiar with this cut, but you can ask your butcher for part of the triangle muscle from the bottom sirloin. It is a lean muscle so there is usually a cap of fat attached to the tri-tip. I remove this as braising will keep the meat moist enough.

Ingredients:

  • approx 1.5 lb tri-tip with fat cap removed
  • salt and pepper
  • 1 tablespoon olive oil
  • 4 cups beef stock
  • 6 crusty French rolls
  • horseradish, optional
  1. Preheat oven to 350.
  2. Rub tri-tip with salt and pepper. 
  3. Sear both sides of the tri-tip in olive oil over high heat in large pan. 
  4. Pour beef stock over tri-tip, deglazing the pan and scrapping up the caramelized bits from the bottom of the pan. Place pan in oven, uncovered. Cook for approx 45 minutes or until meat is cooked to 145 degrees, turning half way through. For well done, cook to 155 degrees. 
  5. Remove tri-tip from jus and allow to rest for 10 minutes. Set jus aside and toast bread while waiting for meat to rest. 
  6. Thinly slice tri-tip and place in toasted bread, served with jus on the side. For a little kick, serve with horseradish. 

Wednesday, September 21, 2011

The Food Truck Craze

Unless you've been living under a rock, you know that food trucks are all the rage. No longer referred to as "roach coaches," these trucks even reach gourmet status. What's the big deal with these trucks anyway? Well, the obvious is that they come to you. They are there when you drunkenly stumble out of the club downtown or are parked in front of your office building on your lunch break. In my opinion the best thing about food trucks is that you, potentially, get superb food at a low price. With lower overhead costs than a restaurant they can afford to give you gourmet food for much cheaper.

Just this year food trucks have started popping up in Santa Barbara and I couldn't be happier. Next time you are here, be sure to hit up these guys; you'll often find them parked along the beach or off of State Street. And tell them Dina sent you.

The Burger Bus


The Burger Bus has actually been around for a couple years. They serve- you guessed it- burgers. But they also make the best pickle chips I've ever had. If you've never had pickle chips, they are simply dill pickle slices in a beer batter and deep fried, and they are amazing! Their onion "rings" are pretty darn good too. What I really love about The Burger Bus is their commitment to high quality local ingredients. Everything is local; the meat, cheese, bread, spreads, and produce. Their signature burger is known as the "CB&J" which is short for cheeseburger and jelly. Jelly on a burger isn't as crazy as it sounds once you've tried one.

The O Street Truck


The O Street Truck prides itself on it's French-Mex-Vietnamese fusion cuisine. They frequently feature new, seasonal items on their menu, but they always sell banh mi style sandwiches and tacos. For only $5, the banh mi sandwiches come on a 6 inch baguette with your choice of marinated chicken or steak, or BBQ pulled pork (my favorite), carrots, cucumbers, cilantro, and their spicy "cha cha" sauce. Occasionally, I'll splurge on one of their french pastry pizzas which aren't really pizzas, but are sinfully delicious.

THAI on a Truck
When I went to Thailand I tasted some of the best food I've ever had. The problem was coming back to the United States and finding that all Thai food failed in comparison to the real thing. Well, these guys at THAI on a Truck are the real deal and never leave me disappointed. They go all the way to LA to find specialty ingredients to make their food as authentic as possible. Their Panang curry is, hands down, my favorite dish, but everything is delicious. They offer a few main dishes and usually a daily special, a variety of small bites, and a not-too-sweet Thai iced tea.

Road Dogs


The newest mobile cuisine in town is the Road Dogs, a mobile gourmet hot dog cart. I can't express to you how happy my husband was when these guys opened up. These aren't just any wieners, but are Hoffy, and if you're a hot dog connoisseur that means something. Long and thin, and with a great snap, you won't be disappointed. You can get anything from a plain, no-fuss dog to dogs loaded with all kinds of homemade toppings. My favorite is the Sweet Baby Ray which comes topped with BBQ sauce, crunchy bacon, and fried onions.

Saturday, September 17, 2011

Italian Sausage Hero


This is more of a non-recipe, but it was so easy and delicious that I wanted to share it. Plus I learned something while trying to figure out what to call my sandwich. I was pretty impressed to find how serious people take their sandwiches on the east coast. They have so many names- grinder, sub, blimpie, hoagie, zep, po' boy, and the list goes on- while we just call them all "sandwiches" here on the west coast. I finally decided to call my sandwich a "hero" which implies it is served on a roll and has Italian flavors. In case you are wondering, the name has no relation to the Greek gyro.

I took a classic Italian combination of sausage, peppers, and onions, and stuffed it into a toasted roll. Squirt a little bit of spicy mustard on there and that is all you need for this flavorful Italian sausage hero. The sausage is the star of this dish so be sure to buy some nice Italian style ones. Or if you are feeling adventurous, make your own!

Ingredients:

  • 1/2 onion, cut into bite size chunks
  • 1 bell pepper, cut into bit size chunks
  • 4 Italian sausages
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • dash red pepper flakes
  • 4 hero rolls, sliced and toasted
  • spicy mustard
  1. Heat olive oil in large skillet and cook sausages- you want them to get dark and crispy on the outside so you some medium-high heat. Split the sausages in half lengthwise and put back in the skillet cut side down and get that nice and crispy too. Remove from pan.
  2. Reduce heat to medium and place onions and peppers in pan. Sprinkle with salt and cook until soft, stirring occasionally, until softened. 
  3. Cut sausage into bite size chunks and toss into onion and pepper mixture. Add red pepper flakes and just cook a minute, enough to reheat the sausage.
  4. Pull some of the stuffing from the middle of the toasted rolls so your filling has a nice pocket to go and won't spill out the sides. Stuff your heros and top with mustard if desired. 

Wednesday, September 14, 2011

The Perfect Pizza Pie


The dough is what makes a pizza good. It needs to have flavor, the perfect chew, and be crispy too..The main problem I used to have with making  pizza dough is keeping it thin. I'd roll out the dough and it would spring back on me. You need to use a high protein flour (bread flour rather than all purpose) to get a good chewiness to the crust, but too much gluten development and the crust will be tough and the dough will be too springy to roll out properly even after letting the dough relax.

I've got 2 secrets. First, use "00" flour. You can find this at specialty stores (I found it at a local Italian grocer) or buy it on the Internet. This flour has a lot of protein, but is highly refined and powdery. It really is worth the effort of getting the special flour. The second secret is letting the dough ferment in the refrigerator overnight rather than on the counter for a few hours. The cold slows fermentation so it has to be allowed a full day in the fridge (but don't let it go longer than 72 hours). The cold prohibits gluten development though. The benefits of this is full flavor will less stretch. The dough actually rolls out easily and doesn't spring back at all. The final result is a crispy, thin, and slightly chewy crust.

Top your pizza with whatever your heart desires. I like to keep mine simple with a little bit of tomato sauce, basil, vegan mozzarella, and a sprinkle of nutritional yeast. Sometimes I really like a pesto sauce with a ton of vegetables too. Cooking on a pizza stone is ideal, but if you don't have one, bake it on a cookie sheet until it's firm and then transfer directly to the oven rack so the bottom can crisp up.

Ingredients:
  • 3 cups "00" flour (16 1/2 oz)
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/3 cups cold water
  • 1 tablespoon light olive oil
  • 1 1/2 table salt

  1. In standing mixer with paddle attachment, combine flour, sugar, and yeast. Over low speed, slowly add in water- you may not need all of it- until dough forms into a ball and pulls away from the sides of the bowl. Switch to a dough hook attachment and mix for a couple of minutes, until dough is smooth. Allow to sit for 10 minutes (this allows the flour to hydrate).
  2. With the dough hook still attached, turn mixer onto low speed. drizzle in olive oil and add salt. Knead dough by letting mixer run at medium-low speed for 5 minutes. 
  3. Form dough into tight ball, place in lightly oiled bowl, and tightly cover with plastic wrap. Place in refrigerator for at least 24 hours, but no more than 72 hours. 
  4. Remove dough from fridge and, using a knife, cut into 2 even pieces to make 2 large pizzas or 4 even pieces to make 4 smaller (individual size) pizzas. Note that the dough is pretty tough and this is okay. As it warms to room temp, it will soften and relax. On lightly floured surface, form pieces into round smooth balls and allow to sit, covered, for 1 hour. 
  5. Preheat oven (and a pizza stone if you have one) to 500F with rack placed at the top of oven. 
  6. On lightly floured surface, squash a ball of dough into a flat disk and roll out thin. Place on pizza stone or baking sheet, and add pizza toppings. 
  7. Bake for 8-12 minutes, depending on size of pizza, or until crust is nicely browned. Place pizza on wire rack to cool for 5 minutes before serving. 


Tuesday, September 13, 2011

Spaghetti al Limone


This is currently my favorite dish to eat. This recipe for Spaghetti al Limone is super simple. It is exactly what you think; spaghetti with a light lemon sauce. You can add chicken and vegetables to it, but I think it's perfect just as it is. I got this straight out of Cook's Illustrated. Have you ever read this magazine? If not, you should. The writers attack a dish with passion and make it the best it can be by breaking down every aspect of the recipe, explaining their process and the science behind it. I love that they tell us what techniques don't work for a particular recipe and why. So I changed nothing about their recipe as I trust that they perfected it.

While enjoying this meal picture yourself in Italy, along the Amalfi Coast. You can serve the meal outside in the sun with a nice Pinot Gris and some soft Italian music playing in the background.



Ingredients:
  • 1 lb spaghetti (dried)
  • 1/4 cup good quality extra virgin olive oil
  • 1 shallot, minced
  • 1/4 cup cream
  • 3 juicy lemons: get 2 teaspoons finely grated zest and 1/4 cup juice
  • 1/2 cup finely grated Parmesan cheese
  • salt and pepper, to taste
  • 2 tablespoons chiffonade of basil leaves
  1. Prepare pasta al dente (slightly underdone) according to package directions.
  2. Reserve 1 3/4 cups cooking water and set drained pasta aside. 
  3. Using same pot, heat 1 tablespoon olive oil over medium heat. Add shallot and pinch of salt, and cook until softened, about 2 minutes. 
  4. Whisk in 1 1/2 cups reserved pasta water and cream into pot, bring to a simmer, and cook for 2 minutes.
  5. Remove from heat and add back in pasta, tossing thoroughly to coat well. Stir in the remaining 3 tablespoons olive oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper. 
  6. Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup water. Stir in basil and season with salt and pepper to taste. 
  7. Serve individual portions sprinkled with more cheese and drizzled with more olive oil if desired. 

Sunday, September 11, 2011

Apple-Cheddar-Squash Soup


I love when a dish screams the season of its ingredients. This soup is all about the fall with it's apples and butternut squash, and I especially enjoy it during cold, wet weather. Apples, cheddar, and butternut squash may seem like an odd combination, but it works and does so amazingly well. This soup is savory, but has a hint of sweetness and is bright in flavor. Served with some crispy prosciutto (Italian bacon), it goes great as a brunch dish too.

If you aren't familiar with prepping butternut squash, it is important to know that it can cause "contact dermatitis" for many people. This is a minor skin allergy caused from contact with the flesh of the squash. If you experience this, just apply Cortisone cream and it should clear up in a day or so. If you have sensitive skin, you may just want to take the precaution of wearing latex gloves. Many places sell butternut squash already cut into small squares, but you'll pay a lot less if you buy a whole one and prep it yourself.

Ingredients:
  • 3 tablespoons butter
  • 4 cups butternut squash, peeled and cut into small cubes
  • 1 russet potato, peeled and cut into small cubes
  • 3 medium apples (any kind, but nothing too tart, i.e. no Granny Smith), peeled, cored, and cut into small cubes
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 cup water
  • 8 oz sharp white cheddar cheese, grated
  • 1 cup milk
  • salt and pepper, to taste
  • 3 oz prosciutto, sliced thin
  1. First cook the prosciutto. You can fry it up like bacon on the stove top, but you will need to add a little bit of butter to the pan first. What I like to do is bake it though. Place on wire rack over a sheet pan and bake at 400 until crisp. Set prosciutto aside. 
  2. Heat butter in large soup pot. Add squash, potato, and apples and saute until everything starts to soften. 
  3. Reduce heat to medium-low and add flour, stirring well. Cook for 3 minutes. 
  4. Add chicken stock and water. Liquid should just cover the the veg. Increase heat and bring to a boil. 
  5. Reduce heat back down to a low simmer and cook until squash and potato is fully cooked. 
  6. Puree soup using an immersion (stick) blender. Add cheese and milk and stir well. 
  7. Salt and pepper to taste. Serve in bowls garnished with crispy prosciutto. 

Wednesday, September 7, 2011

Southern Dumplings with Chicken

The combination of chicken and dumplings is universal (wonton soup, matzo ball soup, spatzle, tortellini, etc.), but nobody does it like they do in the southern United States. It became popular during the Great Depression because it was cheap and filling, but it's now a typical comfort food especially in the South. My husband has some Southern heritage so on holidays his family would serve dumplings in a blond gravy along side the turkey or ham. I had originally developed this recipe for him, but I love it as much as he does.


My recipe for Southern style dumplings with chicken is in a gravy-like broth so it is rich. I flavor it with a simple mirepoix (onion, carrot, and celery) and add lots of ground pepper. I use boneless, skinless chicken breasts and brine it to keep it super moist. I cheat a little bit by buying refrigerated biscuits (like Grands) for the dumplings which is a nice short cut and I don't miss the homemade dumplings much.

Ingredients:
  • 1 lb chicken breasts (boneless and skinless)
  • 1 quart cold water
  • 1/4 cup table salt
  • 1 tablespoon canola oil
  • 1/8 cup sugar
  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1/2 package refrigerated biscuits
  • 1 cup milk
  • salt and pepper, to taste
  1. First get your chicken in the brine. Add the salt and sugar to the water and mix. Place the chicken in the brine and refrigerate for 45 minutes. 
  2. Heat oil in a saute pan and cook the chicken until it's done. Set to the side to cool. 
  3. In soup pot, melt butter over medium heat. Saute the onion, carrot, and celery until starts to soften.
  4. Add flour and stir. Cook for  couple of minutes. Add chicken stock and bring to a boil. Reduce to low and broth should start thickening. 
  5. Cut biscuits into small pieces (they puff up a lot when cooking). Add to broth and allow to cook for 5 minutes. 
  6. Dice chicken into bite size pieces and add to pot. Add milk and season to taste. 

Saturday, August 27, 2011

Better-Than-Fried Jalapeno Poppers


I love jalapeno poppers. Spicy jalapeno peppers filled with melted cheese and fried to crispy deliciousness. My mouth is watering just thinking about it. Problem is that they are almost always ultra greasy and gut-busting from being deep-fried. Can you create a lighter, yet still delicious, jalapeno popper by baking instead of frying? You sure can!


These baked jalapeno poppers maybe too good. My husband and I ate an entire batch of these one night and we paid for it dearly. He still won't go near one. These are better than any of those fried jalapeno poppers I've had before. The cheese filling is creamy and full of flavor and doesn't dribble down your chin when you bite into the jalapeno. The panko bread crumbs give it a great crunch too. Spicy, cheesy, and crunchy, but light and fresh, these babies are awesome!

Ingredients:
  • 16 jalapeno peppers
  • 4 oz light cream cheese
  • 2 cups shredded jack cheese
  • 1 tablespoon garlic powder
  • 1/2 cup four
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups Ppnko bread crumbs
  • 2 eggs
  • 2 tablespoons milk
  • ranch dressing, for serving
  1. Pre-heat over to 350.
  2. Halve the jalapenos and clean out the seeds and ribs.
  3. Mix together the cream cheese, jack cheese, and garlic powder. Fill jalapenos with cheese filling.
  4. Mix together in small bowl the flour, salt, and pepper. In separate bowl, beat eggs and milk. Spread panko bread crumbs on a plate.
  5. Lightly dredge each jalapeno in flour, then eggs, and then panko before placing on a greased cookie sheet.
  6. Bake for 40 minutes and let cool for 5-10 minutes before serving. Serve with ranch dressing. 


Wednesday, August 24, 2011

Pastel de Tres Leches



My husband and I just spent a weekend in San Francisco. One of my favorite places to go while I'm in that area is a market in Oakland just across from the Rockridge BART station. It has the most breathtaking selection of meats, cheeses, wine, and an amazing little bakery. Having never tried tres leches cake, but hearing about it more and more, we went for a slice of it. One slice was apparently not enough because the day we got home my husband decided he is going to make a tres leches cake.

While cake soaked in milk sounds soggy and kinda icky, it is actually delicious. It's something you have to try to believe. Tres leches cake is a vanilla pound cake or butter cake that is soaked in 3 kinds of milk: heavy cream, evaporated milk, and sweetened condensed milk. It is moist and decadent, but not mushy. A light Chantilly cream (a fancy way of saying sweetened whipped cream) is the perfect topping for this rich cake. Tres leches cake is extremely popular in Latin America where it originated. Nestle claims they created the cake in an effort to increase canned milk sales, but it's history is unclear.

He picked out an Alton Brown recipe (isn't he amazing, by the way?) which you can find here. We did change up the whipped cream topping though. Using an electric mixer, we beat the cream on medium until thickened and you have soft to medium peaks, being careful not to over whip or it becomes grainy.


Sunday, August 14, 2011

Creamy Spinach and Chicken Pasta

Pasta tossed with spinach and chicken in a creamy garlic sauce is one of my husband's signature dishes.The creamy sauce is made from low fat milk and a small amount of Parmesan which gives it a deceptively rich taste. This dish always reminds me of the time he made it for us while on our honeymoon in the Bahamas. After a long day at the beach it was delicious!


Ingredients:
  • 1 tsp canola oil
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon flour
  • 1 cup milk (1-2%)
  • 1/2 cup chicken broth
  • 1 lb chicken breasts, cubed
  • 2 cups fresh spinach, chopped
  • 4 cups farfalle pasta, cooked
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper, to taste
  1. In a large skillet, sweat the onion and garlic in the oil for about 5 minutes.
  2. Add the flour and cook, stirring constantly, until flour is slightly browned, about 1-2 minutes.
  3. Stir in the milk and broth, and bring to a simmer. Sauce will start to thicken in 2-3 minutes. Stir in chicken, and return to a simmer. Cover and cook for 6-8 minutes, or until chicken is cooked.
  4. Add in spinach and allow to cook for just 1-2 minutes, until wilted. Season with salt and pepper.
  5. Add pasta and Parmesan cheese, and toss well. Serve with more Parmesan sprinkled on top if desired. 


Saturday, August 13, 2011

Mac N Cheese Soup

Mac n cheese soup might be my ultimate comfort food. I came up with this recipe while experimenting with cheese soups (Guinness and Irish cheddar, yum! but I digress) last year and it is always a hit with kids and adults alike. Plus it does't pack as many calories and fat as it's lighter in cheese and pasta than the regular mac n cheese, and I sneak in some pureed vegetables too.


Ingredients:
  • 2 tablespoons butter
  • 4 cups mirapoix
  • 1/4 cup flour
  • salt
  • 4 cups chicken stock
  • 2 cups low fat milk
  • 8 oz shredded sharp cheddar cheese (or whatever kind of cheese you want)
  • 1/2 lb elbow macaroni, cooked
  1. In soup pot, melt butter and sautee mirepoix until tender. 
  2. Stir in flour and cook, stirring frequently, for 5 minutes over medium heat.
  3. Add in chicken stock and (increase heat) bring to a low simmer. Soup should begin to thicken. Keep at a low simmer, uncovered, for 10 minutes. 
  4. Remove from heat and add in milk and cheese. Puree with immersion blender. Season to taste.
  5. Stir in macaroni and serve.

Friday, August 12, 2011

Ernie's Tijuana Torte


I love potlucks at work because my coworkers make some awesome food! One of the many stars at these potlucks is Ernie's Tijuana Torte. It is a Mexican version of lasagna, layering tortillas with tomato meat sauce and cheese, and it is delicious! Ernie was kind enough to share his recipe with me which I made exactly as instructed (because you don't mess with perfection!).


My Tijuana Torte came out really saucy and the layers didn't really hold up, but I tend to have the same problem with traditional lasagna too. I think I put too much filling in between my layers so be sure to go light when you make this. Despite it's sloppy appearance, it tasted delicious! Now that I know how easy this is, I don't have to wait for a potluck next time I'm craving Ernie's Tijuana Torte. Thank, Ernie!
  • 1 tsp oil
  • 1 medium onion, chopped
  • 1 lb ground beef
  • 1-1 lb can of whole tomatoes
  • 1-8 oz can tomato sauce
  • 1-4 oz can diced green chiles.
  • 1 packet of taco seasoning, or make your own by combining cumin, chili powder, garlic powder, salt, paprika, etc.
  • Flour tortillas
  • 1 lb cheddar cheese, grated
  • 1.5 cups sour cream
  1. In large pan, saute onion in oil. Add ground beef and brown. Next, add the tomatoes, tomato sauce, chiles, and seasoning, and simmer for 15 minutes.
  2. Spoon the mixture into the bottom of a 9x13 casserole dish, creating a thin layer. Place a layer of tortillas over the mixture, tearing them if necessary. Spread more meat mixture over the tortillas and then a layer of cheese.
  3. Continue to layer tortillas, meat mixture, and cheese. Before adding the last layer of tortillas, spread the sour cream over the mixture.
  4. Bake for 30 minutes at 350 or until bubbly.

Saturday, July 23, 2011

Most Amazing Zucchini Bread Ever

What do you do with zucchinis that are larger than your entire arm? Make the most amazing zucchini bread ever! That's what I did at least when my husband brought home giant zucchinis from a friend's garden. Lemon and rosemary is what makes this zucchini bread so special. The flavors are perfectly subtle so as to make you want more of it.

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 tablespoon chopped fresh rosemary
  • 2 eggs, beaten
  • 1/2 cup canola or other bland vegetable oil
  • 2 packed cups of shredded zucchini with excess water strained off
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  1. Preheat oven to 350F.
  2. In large bowl mix all dry ingredients (flour, salt, baking soda, sugar, and rosemary).
  3. In another bowl, add all wet ingredients (egg, oil, zucchini, lemon juice, and lemon zest).
  4. Add the wet ingredients to the dry ingredients and combine well, but do not over mix.
  5. Grease loaf pan with non-stick cooking spray and pour batter into it. Cook for 45 minutes or until knife test shows it is completely cooked. 

Friday, July 22, 2011

Beef in a Leaf

This is one of the delicious things my husband makes when he decides to cook. It is made of lean sirloin strips cooked in a spicy and sweet balsamic sauce and tossed with angel hair pasta, and eaten wrapped in lettuce leaves. We pulled it out of a Weight Watcher's cookbook many years ago and we love it because it's light, but satisfying, tastes great, is colorful, and fun to eat.

Ingredients:
  • 2 teaspoons olive oil
  • 1 pound lean sirloin steak, cut into strips
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon crushed red pepper flakes - or more if you like it hot!
  • 4 cups cooked capellini (angel-hair pasta)
  • lots of lettuce (large leaves)
  1. In large saute pan, cook steak in olive oil over medium heat.
  2. Add soy sauce, balsamic vinegar, honey, and red pepper flakes, and cook for 1 minute, stirring constantly.
  3. Add in pasta and toss. 
  4. Serve about 1/4 cup in each lettuce leaf. 

Tuesday, July 5, 2011

"Aunt Jackie's" Noodle Bake

When I got married, my mother-in-law gave me a recipe book of my husband's favorite childhood meals. The recipe he asks me to make most often is his Aunt Jackie's Noodle Bake. For him, it brings back memories of big family get-togethers and being at his aunts house after church on Sundays. It's amazing how food can transport you to a different time and place.
This noodle bake is pretty indulgent, but I use lighter ingredients if possible (like light cream cheese) and you can't tell that I made the substitutions.

Ingredients:
  • 1 lb ground beef
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8 oz tomato sauce
  • 12 oz package egg noodles (I use pappardelle)
  • 4 oz cream cheese (light okay)
  • 1 cup sour cream (light okay)
  • 3 stalks of green onion, finely sliced
  • 1 1/2 cup shredded cheddar cheese
  1. In saute pan, cook ground beef and drain off fat.
  2. Add garlic powder, 1 teaspoon salt, pepper, and tomato sauce, and stir together.
  3. In pot, cook noodles according to package directions and drain. Add cream cheese, sour cream, 1 teaspoon salt, and green onion.
  4. Grease 9 x 13 baking dish with non-stick spray. Layer noodle mixture with meat mixture, and top with cheese.
  5. Bake for 30 minutes.

Sunday, July 3, 2011

Bacon and Chocolate Chip Cookies, Perfected

It took me lots of experimenting to finally get this recipe right. You don't have to be a bacon fanatic like me to enjoy these either! Just think childhood breakfast: chocolate chip pancakes, bacon, and maple syrup. Yummm!


There are 3 pieces to this cookie:
  1. The chocolate chip cookie. Just follow your favorit recipe or the Nestle Toll House recipe on the back of the chocolate chips bag, but leave out the nuts. I usually like my cookies soft, but you'll want these more on the well-done side. I find using a silicone baking mat works great as you can cook them longer, but they won't get too hard.
  2. The bacon. Buy a good quality bacon! And you will need lot of it: about a pound per 2 dozen cookies. Cut the bacon into small piece and cook in skillet over medium heat until it's crispy and almost burning. Remove bacon and place in bowl lined with a paper towel to absorb the excess grease. Sprinkle with salt and some brown sugar, and toss to coat evenly.
  3. Maple frosting. You don't need as much frosting as you think you will need. These amounts will more than cover 2 dozen cookies. Melt 1 tablespoon butter and stir in 1.5 cup of confectioners sugar. Add 1 tablespoon maple extract and 1/2 teaspoon salt. You will need to add a splash of water in order to mix it into a smooth paste. If it's too liquid, add in more confectioners sugar. If it starts to harden up, you can zap it in the microwave which re-melt the butter.
Now that you have your 3 components, you need to assemble. Spread just enough frosting on each cookie for a thin layer, and then press on some bacon crumbles. Taste the cookie and it's it's too sweet, you can also sprinkle on some more salt. If it's too salty, use a little more frosting. Let frosting set before storing or serving.

Friday, July 1, 2011

Chocolate Cloud Souffle

Taking a bite out of a souffle is like eating a cloud. A delicious cloud.


A souffle consists of 2 parts: the base and the lift (the eggs). The base of the souffle should be about the same consistency as thick cream sauce so the souffle is not weighed down. The base should be fully cooled before adding in the whipped egg whites. Over-mixing the whipped egg whites into the base will cause the air trapped in the egg whites to deflate, so fold the whipped egg whites in gently. Lastly, serve it as soon as it comes out of the oven as a souffle will fall after just a couple minutes of being taken out. Your guests will wait for the souffle, but the souffle will wait for no one.

Ingredients:
  • 7 oz semisweet chocolate chips
  • 4 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 large egg yolks
  • 3 tablespoons warm water
  • 1/2 cup plus 2 tablespoons sugar
  • 8 large egg whites
  • 1/2 teaspoon lemon juice
  • garnish: confectioners sugar, fruit, or caramel sauce
  1. Brush 6 6 oz ramekins with butter, then coat with sugar. Place them in the freezer.
  2. Set oven rack in lower third of oven and preheat to 400 F.
  3. Put the chocolate and butter in a medium heatproof bowl and place over double boiler. Stir the chocolate until it's melted and smooth. Remove from heat and stir in vanilla extract. Set aside.
  4. Combine egg yolks and warm water in a large bowl and beat with electric mixer until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes.
  5. Lightly fold the yolks into the chocolate mixture.
  6. Place the egg whites and lemon juice in clean bowl and beat with electric mixer of medium speed until frothy. Then gradually add the 1/2 cup sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
  7. Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in the remaining whites until blended.
  8. Gently spoon the souffle mixture into the ramekins and place on a baking sheet. Level the surface with a straight edge, scraping any excess mixture back into the bowl.
  9. Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18-20 minutes. Remove the oven, garnish, and serve immediately.

Tuesday, June 28, 2011

"Oh, Baby!" Back Ribs


These ribs will leave you saying "Oh, baby!" They are that amazing. The meat melts in your mouth and the flavors are exciting. It's like party in your mouth. These baby back ribs are easy to make too- it takes some time, but it's not difficult.

I live in a small apartment so I cook these in my oven. It takes a little planning as you need to put a dry rub on the ribs the night before and it takes 3 hours hours to cook. This recipe is made for 2 racks of ribs, but you can easily make less or more. I usually make 1 rack for every 2 people... or more if we want leftovers... which we always do.

Ingredients:
  • 2 whole racks of pork baby back ribs
  • 1/2 cup brown sugar
  • 2 tablespoons salt
  • 1 tablespoon chili powder (or more if you like it spicy)
  • 1/2 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 cup white wine
  • 2 tablespoons white vingar
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, chopped
  1. You will need to apply the dry rub to your ribs the night before and let it sit overnight. Mix together brown sugar, salt, chili powder, cumin, onion powder, and garlic powder. Place a slab of ribs on a peices of heavy duty tin foil, shiny side down, and rub both sides of ribs generously with the seasonings. Fold up edges of foil to create a long tent and roll up the short ends. Repeat with other rack of ribs and place in fridge overnight.
  2. Preheat oven to 250.
  3. In small saucepan over medium heat, mix together the wine, Worchestershire sauce, vinegar, and garlic, and bring to simmer. Open up the ribs by unfolding one of the small sides and pour in equal amounts of the liquidto each. Fold back up the side and tilt to disperse evenly.
  4. Place ribs in oven and cook until meat pulls away from the bone and the bone ha good wiggle, about 2.5 hours.
  5. Remove ribs from oven and allow to cool slightly. Drain the braising liquid back into the saucepan by cutting a whole in the bottom of the tinfoil and allowing to drain. Reduce braising liquid into a sauce. The sauce will be ready when it can coat the back of a spoon. 
  6. Open the tin foil up completely and brush the ribs with the sauce.
  7. Place the ribs under the broiler until carmelization occurs.
  8. Brush the ribs again with sauce and serve.

Sunday, June 26, 2011

Cheese 'N Mac...'N Bacon

Macaroni and cheese may be America’s ultimate comfort food. For me, it brings back memories of my mom’s recipe (shells with Velveeta) that I ate as a kid, the semester I spent in college studying in Russia and eating Kraft Dinner to remind me of home, a New Year’s Eve party where I attempted to make fried macaroni and cheese, and a wonderful evening I shared with my mom, husband, and a good friend in a fine restaurant in Santa Barbara where I ate the best baked macaroni and cheese that I’ve ever had.


I love a good macaroni and cheese, but hate a bad macaroni and cheese. I can't stand when the cheese separates or it leaves a puddle of grease at the bottom of my plate. A good macaroni and cheese must be baked with a crispy top, but creamy on the inside.

You may be thinking I titled my blog entry incorrectly. The cheese should be the star and that is why I call it "Cheese 'N Mac." The cheese comes first! Unless there is bacon... Then it get complicated. Here is my recipe with note on what you can change to adjust it to your own tastes.

Ingredients:
  • 1/3 lb raw bacon, chopped in penny size pieces. If you don't want to use bacon, you will need a couple tablespoons of butter instead.
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 4 cups milk (cool milk. If you use hot milk which some recipe say to do, you will get a lumpy sauce.)
  • 3 cups shredded cheese- use whatever you like or experiment with different combinations. If I'm using bacon, I love white cheddar and brie. I also like using half white cheddar and pepper jack. Or whatever I have in the fridge and need to use up.
  • Want to add sun dried tomatoes? Fresh herbs? Awesome! I love adding some chili powder for zing and extra smokiness.
  • salt and pepper, to taste
  • 1 lb cooked macaroni
  • 1/4 cup bread crumbs
  1. Preheat oven to 350.
  2. Cook bacon in medium sized pot until crispy. Leaving 2 tablespoons of grease in the pot, remove the excess bacon grease. If you aren't using bacon, just skip this step and cook the shallot and garlic in butter instead (in next step).
  3. Add shallot and garlic, and cook until fragrant.
  4. Add in flour and stir for about 3 minutes, until flour is cooked.
  5. Pour in milk and bring sauce up to a simmer. Sauce will start to thicken.
  6. Stir in cheese and other ingredients if you have them. Remove from heat once the cheese is melted.
  7. Season to taste and stir in macaroni.
  8. Pour into casserole dish and sprinkle with bread crumbs. Cook for 20 minutes. If the bread crumbs don't brown, place under the broiler.

Thursday, June 23, 2011

Bacon and Corn Chowdah

This isn't just any ol' corn chowder (pronounced "chowdah" if you're from Boston, but I'm not); this is corn chowder done my way: with bacon. And it's delicious, if I do say so myself. I grew up in a farming town where there was lots of corn and I love eating fresh corn in the summer. Use fresh corn if you can get it, but frozen corn will be great too. Just don't use canned corn or it will be mushy.

Ingredients:
  • 4 oz bacon, a little goes a long way
  • 1 onion, chopped
  • 2-4 cloves garlic, minced
  • 2 tablespoons flour
  • 1 large (or 2 small) potato, peeled and cut into medium-small cubes
  • 2-3 cups chicken broth
  • 4 cups fresh sweet corn, cut off the cob - frozen is okay too
  • 1 cup milk (I used unsweetened soy milk)
  • 6 oz sharp cheddar, grated
  • salt and pepper, to taste
  1. Cut bacon into penny-size pieces and cook in soup pot until crispy. Remove bacon and place over paper towel to absorb excess grease.
  2. Leaving bacon grease in pot, add onion and garlic and saute over medium heat until soft.
  3. Sprinkle in flour and stir. Cook for 2-3 minutes.
  4. Add potato and chicken broth, and cook until potatoes are tender.
  5. Add milk and corn and bring up to a low simmer. Cook for 3 minutes, but do not let it come to full boil.
  6. Stir in cheese and allow it to melt. Also add in the cooked bacon. Using immersion blender, blend to desired chunkiness. I blended about half so it's creamy and still pretty chunky.
  7. Salt and pepper to taste.

Wednesday, June 15, 2011

Je T'adore Crepes


Crepes evoke so many different memories. They make me think of eating a Nutella and banana crepe in a Parisian park, mushroom and cheese blini (a Russian crepe) in downtown Moscow, and of a crepe cafe in Oakland which my husband and I visit a couple times a year. The great thing about crepes is their versatility. They can be sweet or savory, they can be for breakfast, lunch, dinner, or just a snack, but they are always a special treat.

The history of crepes begins with the basic pancake. People have been making flat, unleavened dough since prehistoric times, and they were probably round in reverence to the sun. Almost every culture has its own version of the pancake. The French eat crepes, the Russians eat blinis, Americans eat pancakes, Indians eat lentil cakes, and Mexicans eat tortillas.


It's not hard to make crepes and you don't need one of those fancy griddles or a special tool to spread the batter around. To get kids involved let them choose what fillings they want and they can create their own crepe.

Here is a basic crepe recipe:
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • 1/4 teaspoon salt
  • if you are making sweet crepes, you can also add a couple tablespoons sugar and a tablespoon vanilla extract
  • or if you are making savory crepes, you can add some finely chopped fresh herbs
  1. In a blender, combine all ingredients and pulse for 10 seconds.
  2. Place batter in refrigerator for at least an hour. This allows the bubbles to dissolve.
  3. Heat small non-stick pan and add butter to coat. You will need something to measure out 1.5 ounces- I usually use a shot glass which is about the perfect size.
  4. Pour 1.5 ounces of batter into the pan and swirl around to spread it evenly around. let cook for 30-60 seconds and flip the crepe. Cook for another 30-60 seconds. If you are using some ingredients you want to melt (like cheese) you can place them on the crepe while the second side is cooking.
  5. Fill your crepes with whatever ingredients you desire and really get creative! You can roll your crepes like an enchilada, fold in halve or in fourths.
Filling Ideas:
  • scrambled eggs
  • grilled veggies- onions, zucchini, peppers
  • cheese- brie, Comte, goat cheese
  • meats- bacon, ham, turkey slices
  • fruits- banana, apple, berries, peaches
  • peanut butter or Nutella
  • ice cream

Friday, June 10, 2011

Baconfest at Slater's 50/50

So you may be wondering, "Where's the bacon?" It's at Slater's 50/50, the best place to get a bacon burger on the west coast. Located in Anaheim, California, this rivals Disneyland as the happiest place on earth.


Every part of this burger is amazing. The brioche bun is fluffy like a cloud and so light you barely know it's there. You get to build your own burger so you put exactly what you want on it. I order my burger with bacon (of course), brie, caramelized onions, and lettuce. You haven't heard the best part yet. The burger patty is 50% ground beef and 50% ground bacon. If you get the 50/50 patty, it has to cooked well done because of the pork, but looks pink inside still. It doesn't scream bacon, but has a hint of bacon and is super juicy. It is, hands down, the best burger I've ever had.

The Baconfest doesn't end with the burger.


Yes, this is a bacon (and maple) milkshake. If you are thinking "grossss!" then you are so wrong! Although it might not be for everyone, it's far from bad. It's sweet and salty, and reminds me of pancakes with maple syrup and bacon. You must have one of these to accompany your bacon burger. There is also a bacon brownie on the menu; skip it. It's just a brownie with bacon on top and it's not that great.


Saturday, June 4, 2011

I Heart Tarts


There was a point where I was obsessed with making tarts. It all started when I ran across Andre Soltner's recipe for his famous tart a l'oignon. Andre Soltner was born in 1932 in Alsace, France, where tarts such as this one, are traditional cuisine. Soltner is known for popularizing fine French cuisine in the United States. He became the chef-owner of Lutece, a fine French restaurant in Manhattan, and Lutece was famous not only for its chef, but for its tart a l'oignon, the exact onion tart that began my obsession.

You will need a couple things to make Soltner's Alsation Onion Tart: a tart pan and some patience (if you attempt to make your own pastry. You can always buy premade pie pastry. I won't judge you.). This thing took 4 hours in total to make the first time (I have since gotten much quicker)! But this is art and so worth the time and energy it took to make it. The ingredients are really simple, but all together, it's something much, much more. It's light and creamy, yet rich in flavor. The bacon doesn't over-power the onion, but compliments it perfectly.

For pastry:
  • 2 cups flour
  • 1 stick butter- cold and cut into small cubes
  • 1/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 4 tablespoons ice-cold water
For filling:
  • 4 slices bacon (1/4 lb)- cut into small pieces
  • 3 tablespoons butter
  • 2 lbs onion, thinly sliced or chopped
  • 1 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup creme fraiche or heavy cream
  • 4 large eggs
  • 1/2 teaspoon freshly grated nutmeg
  1. First start by making the pastry. Blend together flour, butter, shortening, and salt in a bowl with a pastry blender or pulse in a food processor (I blended mine with a pastry paddle in my Kitchenaid). Blend just until most of mixture resembles course meal with small pea-size lumps. Drizzle with cold water and gently stir with a fork or pulse processor until incorporated.
  2. Being careful not to over-mix, roll dough into ball, split in half, and wrap each ball in plastic to keep it from drying out. Put in fridge for at least an hour.
  3. Roll dough out on floured surface with floured rolling-pin. Fit into a tart pan and trim excess dough. Put back into fridge for 30 minutes.
  4. Line shell with tin foil and fill with pie weights (I used rice). Bake at 400 degrees for 15-20 minutes. Remove foil and weights and bake shell for 10-15 minutes or until golden brown.
  5. While the crust is cooking, start on the filling. Cook the bacon in large skillet over moderate heat until crisp. Transfer bacon to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper, until wilted. Cover skillet and continue to cook, stirring occasionally, until very soft and pale golden. Stir in bacon and remove from heat to cool.
  6. Whisk together cream, eggs, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Then stir in onion and bacon.
  7. Pour filling into shell, spreading out onions evenly, and bake for 25-35 minutes. It's ready when the filling is set and the top is golden. 

I love that I can use a basic formula and add whatever ingredients I want to make my own tart. Here are a couple more of my favorite recipes.

Goat Cheese Tart
Here is a link to a friend's recipe for her goat cheese tart which inspired my own version: Sliced Strawberries' Goat Cheese Tart. I stuck with Soltner's pastry recipe and here is my filling:
  • 1 cup finely chopped shallot and garlic
  • 2 tablespoons butter
  • 10 oz soft goat cheese
  • 1 cup creme fraiche or heavy cream
  • 4 large eggs
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Follow steps 1 through 4 from Soltner's recipe above.
  2. While the crust is cooking, start on the filling. Saute the shallots and garlic in butter until fragrant and tender.
  3. Mix together the goat cheese, cream, eggs, rosemary, salt and pepper until smooth. Mix in shallots and garlic. Pour filling into the shell and bake for 30-40 minutes. It's ready when the filling is set in the middle.

The Man Tart
This tart combines potato, onion, bacon, and Gruyère, but still manages to be light! I like to call this my "man tart" because men love it. For filling:
  • 2-3 slices of bacon, chopped
  • 1 cup finely chopped onion
  • 1 medium potato, peeled and grated (with cheese grater, wring out excess water)
  • 2 tablespoons butter
  • 1 cup Gruyère cheese, grated
  • 1 cup creme fraiche or heavy cream
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Follow steps 1 through 4 from Soltner's recipe.
  2. While the crust is cooking, start on the filling. Cook the bacon in large skillet over moderate heat until crisp. Transfer bacon to paper towels to drain and pour off bacon fat.
  3. Add butter to skillet and cook onions with 1/2 teaspoon salt and 1/2 teaspoon pepper, until wilted. Add potato and cook until tender.
  4. Mix together the cream and eggs until smooth. Mix in the potato and onion mixture, the cheese, and the bacon. Pour filling into the shell and bake for about 30 minutes. It’s ready when the filling is set in the middle.

Delicious!

Tuesday, May 31, 2011

Dreamy and Creamy Risotto

My favorite Italian dish is risotto. When done right it's heavenly, and when done wrong it's pretty bad. You may have heard it's tricky to make, but it's really not hard; it just takes some patience for 45 minutes of nearly constant stirring. What makes a risotto different from a rice dish is in the way the rice is cooked. When it’s done, the rice is bound in a creamy sauce that is made from the starch from the rice combining with the stock it’s cooked in. It’s like magic.

There are basic steps to making any risotto:
  1. Start by sauteing the aromatic ingredients (garlic, onion) in olive oil and/or butter.
  2. Add the rice and braise/toast the grains. Arborio is the most common risotto rice in the US.
  3. Add the wine and allow it to all be absorbed or evaporated.
  4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
  5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat. You can addition ingredients right before the risotto is done.
Risotto is naturally creamy, but I have a secret ingredient which make it dreamy: a spoonful of Mascarpone cheese. Just stir it in once the risotto is done. Risotto is also a wonderful pallet for creativity as you can put just about anything in risotto. I'm going to show you two of my favorite ways to prepare it.


Risotto with Fresh Corn and Herbs: I grew up in a farming community where corn is king and this recipe always reminds me of summer. Start by preparing your mise-en-place. You will need the following ingredients:
  • 3-4 scallions, sliced thin and diagonally
  • 1 tablespoon olive oil
  • 1.5 cups Arborio rice
  • 1 cup dry white wine (like SavignonBlanc)
  • 5 cups chicken broth
  • 1 cup fresh corn, cut off the cob (no need to cook before hand)
  • 1 tablespoon fresh rosemary and thyme, chopped
  • 1 spoonful Mascarpone cheese
  • salt and pepper, to taste
  • Parmesan cheese, for garnish
  1. Saute scallions in olive oil.
  2. Add rice and toast.
  3. Add white wine and cook until liquid is absorbed.
  4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
  5. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
  6. At this time, add in the corn, herbs, mascarpone, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.
Mushroom and Chicken Risotto: This recipe is rich and delicious, and is always a hit when made for guests. Get your mise-en-place together first:
  • 2 shallots, diced
  • 3 cloves garlic, diced
  • 1 tablespoon olive oil
  • 1.5 cups Arborio rice
  • 1 cup dry white wine (like Savignon Blanc)
  • 4-5 cups chicken stock
  • 2 cups sliced mushroom
  • 1 tablespoon fresh thyme, chopped
  • 8 oz grilled chicken breast
  • 1 spoonful of Mascarpone cheese
  • salt and pepper, to taste
  • Parmesan cheese, for garnish
  1. Saute shallots and garlic in olive oil.
  2. Add rice and toast.
  3. Add white wine and cook until liquid is absorbed.
  4. Increase heat to medium-high. Gradually add broth or stock while stirring with a wooden spoon (add 1/4-1/2 cup at a time, allowing it to be absorbed before adding more). 
  5. About half way through, add in the mushrooms so they cook along with the rice.
  6. You can tell the risotto is done by taste-the risotto should be slightly al dente as it will continue to cook a little bit after removed from the heat.
  7. At this time, add in the thyme, mascarpone, chicken, and season. You can also add a little more broth before serving if it gets too dry. Serve sprinkled with Parmesan cheese.