Everything is Better with Bacon

Fried Potatoes With Spicy Aioli

2012-02-06T19:17:00.000-06:00

Recently I discovered that Micheal Symon has a new show on the Cooking Network called Symon's Classics. Now, I love this guy. He has a thick Midwest accent, his food is inventive but heavily rooted in classic American cuisine and he's always laughing. We never eat carbs at home so when I am in the mood for a potato or some bread you better get out of the way. When I watched Chef Symon whip this together on his show, I was sold. You can spice this recipe up or down depending on how much Sriracha you use.

Fried Potatoes With Spicy Ailoi
Potatoes:1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)

Kosher salt

Spicy Aioli:
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

Italian Sloppy Joes

2012-01-18T18:50:00.001-06:00

We're going to host a Super Bowl party this year and by the look of the 49ers last week we may actually be rooting for a home team! I watch all the dorky competitive cooking shows and Cooking, Bravo and Food Network. It's amazing that Drew puts up with it. Anyway, I was totally cheering for Jeff Mauro, aka the Sandwich King and a Chicago native, to win Next Food Network Star and he did! So, I feel obligated to post one of his Big Game recipes I found. This is a do-ahead recipe which makes this a cake walk to pull together and serve warm just before guests arrive. If you are anti veal, no problem. Just go equal parts beef and pork. Happy Super Bowl 2012!

Italian Sloppy Joes

1 tablespoon olive oil
1 pound ground sirloin
8 ounces ground pork
8 ounces ground veal
2 cloves garlic, minced
1 medium onion, diced
1 teaspoon dried Italian seasoning
1/4 cup dry white wine
One 28-ounce can diced tomatoes, with juice
1/2 cup whole milk
Kosher salt and freshly ground black pepper
8 slices aged provolone cheese
8 hinged hoagie/sub rolls
Oil-packed hot giardiniera, for serving
Chianti, for serving

Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven.

Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.

Sandwich Build: Place a piece of cheese in each hoagie roll. Place some meat on top and the some giardiniera on the top of it all. Serve with a pint of Chianti.

Lemony Orzo-Veggie Salad with Chicken

2012-01-09T19:04:00.000-06:00

What is with this heatwave? Ski resorts are closed, we grilled tri tips on Sunday and people are jet skiing on the bay. It's just down-right bizarre. It's winter! We should be bundled up in front of the fire and braising short ribs. While we wait for the weather to change, we might as well eat light. Half of you probably made the resolution to lose weight for New Years anyway. Here's a recipe from the folks at Cooking Light that's guilt free and simple to pull together. If you have access to Meyer lemons that are ripe around this time of year, sub the regular lemons with those instead.

Lemony Orzo-Veggie Salad with Chicken

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup diced English cucumber
1/2 cupvred bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Bubba's BBQ, Jackson WY

2012-01-04T19:04:00.000-06:00

Drew and I just returned from a much needed 2 week vacation in Jackson Hole, WY. There we skied, ate, napped and drank. It was glorious.

I've been on a big BBQ kick lately. It all started with a trip to Memphis Minnie's, a joint in the lower Haight in San Francisco just before we left for our trip and it was delicious. It's been tough to find good BBQ in the bay area so if you visit or are from here, check it out. This kick continued through out our trip with BBQ stops during our road trip through Nevada and Idaho and we tried a upscale place not too far from Bubba's in Jackson. None of them beats Bubba's in my opinion. It's the same good food and great low prices that I remember from my college visits. Drew had a giant bowl of chili and went for the brisket lunch platter. Here's why I love the place:

It's a locals spot and if they don't know you they'll call you honey or sugar anyway.
The service is down-home and friendly.
Their baked beans are totally legit. Don't miss out on them.
Each dish is served with a massive, buttery slice of Texas toast.
If you want greens they have a fully stocked salad bar.
It's cheap.

If you're planning a trip, be sure not to miss Bubba's in Jackson. It's perfect food for the big appetite you work up skiing, hiking, rafting or whatever else adventure awaits you in WY.

Steamed Crabs With Garlic Aioli

2011-12-13T17:14:00.001-06:00

I decided against the rib eye roastfor my birthday dinner after I re-read this recipe in one of my favoritecookbooks, I'mAlmost Always Hungry, by Lora Zarubin. Right now is peak season forDungeness Crab in the bay area so I would be a fool not to indulge in it (andits market prices). Prep wise, this meal is a snap. All you have todo is cook the crab and serve. I did not clean and crack each one for my(12!) guests, I just gave them a tutorial at the the table and had them do iton their own. While the crab is the star, the garlic aioli is closebehind. This requires a little arm work so be prepared to do it in shiftswith a partner or switch arms back and forth for rest.

Aioli:

2 cloves garlic, peeled
1½ teaspoons coarse sea salt
3 large egg yolks, at room temperature
1½ cups extra virgin olive oil
2 tablespoons freshly squeezed Meyer lemon juice, for thinning

Crabs:

6 2-to 2½-pound live whole Dungeness crabs
2 tablespoons coarse sea salt

Directions

Make the aioli:

Place the garlic and salt in amortar large enough to hold all the ingredients, and pound it to a smoothpaste. Add the egg yolks and beat with the pestle until well combined.

Begin adding the oil, a few drops ata time, letting it run down the side of the mortar, beating continually untilthe mixture starts to thicken. The aioli mixture should begin to thickenimmediately. Continue adding all the remaining oil slowly in a steady stream,always adding to the side of the mortar. If the ailoi becomes to thick to beat,add a few drops of Meyer lemon juice to thin it out. Then stir in the remainingMeyer lemon juice. Cover and refrigerate until ready to serve.

Prepare the crabs:

Wash the crabs under cold runningwater. Bring a large stockpot (at least 12 quarts) of water to a boil. Add thesalt and 2 to 3 crabs. Return the water to a rapid boil, cover, and boil thecrabs for 12 minutes. To test doneness, pull off a leg—the meat should be firmand white.

Using tongs, remove the crabs fromthe boiling water, and rinse under cold water. Bring the water back to a boiland cook the remaining crabs in batches.

To clean the crabs, remove the topshell and then the gills on either side of the body. Rinse under cold runningwater. Turn the crabs over and remove the triangular piece off the breast body.Cut the crabs in half and tear off the legs.

Place the crab pieces onto a largeplatter. If not serving immediately, cover the crab, and refrigerate. Servechilled with the garlic aioli.

Tip for making aioli: Drip the oilfrom a teaspoon to begin the emulsion process to prevent the aioli fromseparating.

My Thanksgiving Turkey!

2011-12-06T11:19:00.001-06:00

A lot of work went into this little sucker including brining over night, an herb compote butter and lots and lots of basting. Not bad for my first time!

Bacon and Spinach Stuffed Rib-Eye Roast

2011-11-30T11:39:00.001-06:00

It's my birthday next week and it just so happens to be the same day that the town of Sausalito is having their annual Christmas Light Boat Parade and fireworks. We've decided to have 4 couples over for dinner and I think this has to be what I am going to make. I found this recipe while I was flipping through the new December issue of Bon Appetit and my mouth started watering. I've never made a rib-eye roast but there is no time like the present!

Bacon and Spinach-Stuffed Rib-Eye Roast
Stuffing

1 pound applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-oz. bags frozen, thawed) spinach, squeezed dry, chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend

Roast

1 5-bone standing beef rib-eye roast (10–13 lb.), chine bone removed, fat trimmed to 1/4" thick
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme

Preparation

Stuffing

Pulse bacon several times in a food processor to coarsely chop. Scrape bacon into a large skillet; cook over medium heat, stirring often, until brown but not crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off and reserve 2 Tbsp. bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic and refrigerate, Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and chill until stuffing is firm, about 1 hour.

Roast

Let meat stand at room temperature for 4 hours.
Arrange a rack in lower third of oven and preheat to 450°. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Season roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Pull bones away from meat to create a 3–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around bones to keep them in place and secure stuffing. Tie the roast vertically between each bone.
Roast beef for 20 minutes. Reduce heat to 350° and continue roasting for 3 hours–beginning to probe center of roast at the 2-hour mark–until an instant-read thermometer inserted into thickest part of roast registers 110°–115° for rare and 120°–125° for medium-rare.
Transfer roast to a carving board; tent loosely with foil. Let rest for at least 30 minutes and up to 1 hour. Remove twine.
Carving option 1: Cut between ribs to make 5 large bone-in steaks to share.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.

Brooks' Sweet Onion Tart

2011-11-09T20:58:00.000-06:00

I am cooking my very first Thanksgiving meal at my house this year - WOO FREAKING HOO! This has been a dream so needless to say, I am pretty excited. I really want to incorporate recipes and traditions from my family and this onion tart is one of them. My aunt really goes all out on Thanksgiving and I will be serving up some of her best dishes from over the years but this tart has always been a staple. It's actually from a local specialty store called Foodstuffs in the northern suburbs of Chicago and the only dish she doesn't make from scratch. They couldn't ship them to me on the West Coast but they were kind enough to share the recipe.

Brooks’ Sweet Onion Tart

Servesapproximately 6-8

Ingredients:

SpanishOnions 1 lb

UnsaltedButter 1 Tbsp

BrownSugar 1/2 cup

BabySwiss Cheese, Shredded 1 cup

Eggs,Beaten 1 cup

HeavyCream 3/4 cup

PieShell, Pre-Baked 1 each

PuffPastry Sheets 1 each

Directions:

Preheatoven to 350. Slice onions 1/4” thick. In a sauce pan, add butter and cookonions.

Addbrown sugar and caramelize onions. In a separate bowl, add beaten eggs andcream.

Addcooked caramelized onion mixture to egg mixture and blend. Add all ingredientsinto

thepre-baked pie shell. Bake in a 350 oven for approximately 60-90 minutes untilset.

Slicepuff pastry sheets into 1/2” ribbons. Place on baked tart in a lattice(criss-cross)

form.Place back into the oven for another 8-10 minutes until pastry is golden brown.

Leeks Vinaigrette

2011-09-25T16:21:00.001-05:00

If you're a leek lover like me, this recipe is right up your alley. I was reading my new issue of Bon Appetit yesterday while getting my nails done and this jumped right off the page. I served it last night with a steamed lobster (like that isn't rich enough on its own) and it stole the show. My husband's favorite part was the vinaigrette that it's served with and I'll argue that using coarse- grained mustard is a must. This would be an easy recipe for a dinner party that would wow guests. A big thumbs up.
Leeks Vinaigrette

6 medium leeks (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1/2 teaspoon kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 cup low-salt chicken stock
5 sprigs thyme
2 tablespoons chopped flat-leaf parsley, divided
1 tablespoon coarse-grained Dijon mustard
1 tablespoon white wine vinegar
2 hard-boiled eggs, whites and yolks separated and chopped

Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1" above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.

Heat 1 tablespoon oil and butter in a large, deep ovenproof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3–4 minutes. Add 1 cup water, chicken stock, thyme, and 1/2 teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.

Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

Steamed Lobster with Lemon-Herb Butter

2011-09-25T16:10:00.001-05:00

If you live in San Francisco, head over to Clement Street and grab some fresh seafood at discount. They have everything from live lobster, blue crabs, oysters, fish- you name it. Yesterday, Drew and I cruised over there to pick up a 3lb lobster to steam and share for dinner. It was delicious. For a 3lb lobster we steamed it for about 15 minutes. It came out tender and perfect. I served it with my fontina and chive risotto cakes and braised leeks.

Steamed Lobster with Lemon-Herb Butter

6 1 1/4- to 1 1/2-pound live lobsters
1 cup (2 sticks) butter
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
Lemon wedges

Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.

Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.

Serve lobsters with lemon wedges and warm herb butter.

Shaved Fennel Salad with Avocado and Fresh Herbs

2011-09-12T16:23:00.000-05:00

Drew and I ordered a fennel salad at a local restaurant to compliment a pizza several months ago and ever since I have been making it at home every other week. I made up my own little version of it after poking around at recipes on the Internet. It's a good balance of acid and fat (yes, fat) and it tastes even better if you make it and let it sit in the fridge for an hour or so. Unless you have super hero knife skills, you'll need a mandolin slicer.

Shaved Fennel Salad with Avocado and Fresh Herbs

1 bulb of fennel, sliced thinly
1 bunch of flat Italian parsley, chopped
Juice of 1 lemon
1 tablespoon of good olive oil
1 avocado, sliced
salt and pepper to taste

Mix ingredients together in a bowl. Season and serve.

Grilled-Tomato Pizzettes With Basil and Fontina Cheese

2011-09-01T17:33:00.000-05:00

I love Labor Day weekend. In fact, one year ago this Monday, I married my handsome husband on a sunny beach. To celebrate the weekend and our anniversary, we have a lot planned. First, 2 nights up in Napa hosting friends. I don't want it to be too fussy because I want to relax so these pizzas are a perfect recipe for afternoon grilling by the pool. I recommend picking up some store-bought dough from Trader Joe's or Whole Foods. Costs just a couple bucks and saves you time. This would go great with chilled rose.

For the Grilled Tomatoes

3 pounds plum tomatoes, cored and halved lengthwise
3 tablespoons olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
Salt and pepper

Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
Return to bowl; cut into rough pieces with kitchen shears

Now, for the pizza!

Grilled-Tomato Pizzettes With Basil and Fontina Cheese
Martha Stewart

1/2 recipe Grilled Tomatoes
1/2 pound store-bought pizza dough
Flour, for work surface
1 1/4 cups shredded Fontina cheese
Fresh basil leaves

After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

2011-08-16T16:37:00.004-05:00

This summer has been all about squash for me. This weekend, my neighbors gave me some squash from their friend's garden that looks like it's on steriods. They are HUGE. I started brainstorming a good way to use it all up and decided on doing a gratin. I poked around on the internet and found this recipe on FineCooking.com and look forward to making it tonight. I don't have any thyme in my kitchen but I have basil so I am going to use that instead. For some crunch, I am going to mix a little panko and olive oil and spread a thin layer on top before baking.

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

For the onions:
2 Tbs. olive oil
2 medium onions (14 oz. total), thinly sliced
2 cloves garlic, minced

To assemble the gratin:
1-1/4 lb. ripe red tomatoes, cored and cut into 1/4-inch slices
3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices on the bias
3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices on the bias
3 Tbs. olive oil
1/4 cup fresh thyme leaves
1 tsp. coarse salt
1-1/4 cups freshly grated parmigiano reggiano
Freshly ground black pepper to taste

To cook the onions: In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they're browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 minutes Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To assemble the gratin: Heat the oven to 375°F. Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs. of the thyme, and 1/2 tsp. of the salt. Reserve half of the cheese for the top of the gratin. Sprinkle 1 Tbs. of the thyme over the onions in the gratin. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.

Season lightly with pepper and the remaining 1/2 tsp. salt. Drizzle the remaining 1-1/2 Tbs. olive oil over all. Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin. Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes. Let cool for at least 15 min. before serving.

Food is love and comfort

2011-08-08T19:58:00.004-05:00

We recently had a devastating death in our family and it's been a rough two weeks to say the least. As friends, family, neighbors and acquaintances walked through our house to offer their prayers and regrets, something quite interesting happened- they all brought food. And they all seemed to bring something that they found comforting to them, as if they wanted to share their trick to coping.

One friend made homemade tortillas and dropped them off in our kitchen early in the morning while everyone was sleeping. We mopped up our eggs with them. Another friend showed up with a bunch of NY strip steaks. We grilled 'em right up for dinner. There was artichoke dip, chicken salad, queso, deli sandwiches, Lou Malnati's pizza OVERNIGHTED from Chicago- the list goes on and on. Yet, never once was a salad dropped off. Salad just doesn't seem to make the cut when it comes to comfort and rightfully so.

Food is a lot of things but, in my opinion, food has one major common thread: Love and Comfort. And during this time, that's exactly what my family needed. Thanks to all that shared their trick to coping.

Roasted Shrimp with Feta

2011-07-19T18:57:00.003-05:00

If you have read my blog long enough, you'll know that I hope to be Ina Garten in my next life and pretty much worship the ground she walks on. She entertains in her pimp little Hampton's pad effortlessly, eats basically whatever she wants all the time, can make a dinning room table look absolutely amazing and runs a successful catering business. And that's her JOB! She gets paid to do all that!

Anyway, in my boring life, our feta was about to turn and I needed a recipe to use it all up. I decided to test this one out and I added some red onion and red peppers to it as well and toasted some french bread to serve on the side. Delicious. Oh, Ina...

Roasted Shrimp with Feta

Serves 4

Good olive oil
1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

Lamb Meatball Curry

2011-07-14T14:56:00.006-05:00

While we have been doing more than our fair share of grilling this summer, I have been on a serious Indian kick. I think it's because I discovered the cuisine so late in life that now I am doing everything to make up for lost time. I mean, this stuff is so freaking tasty. Cooking it, on the other hand, scares me a bit. Is it the amount of ingredients in each recipes? Or the lack of amount of experience I have with some of these ingredients?

Well, it's time to get over it and start making this stuff at home. I looked around and found this recipe at Essentially Healthy Food via Saveur . Wish me luck.

Lamb Meatball Curry
Serves 4

Meatballs
500g Lamb Mince
10g Fresh Ginger
1/2 Red Onion
2 Cloves of Garlic
1 Tsp Ground Cumin
25g Ground Almonds
Sea Salt & Freshly Ground Black Pepper

Curry Sauce
1/2 Red Onion, roughly chopped
25g Fresh Ginger
2 Cloves of Garlic
150g Fresh Tomatoes, roughly chopped
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Ground Turmeric
15g Coconut Oil
4 Whole Cloves
4 Cardamon Pods, crushed
3 or 4 Small Pieces of Cinnamon Bark
1-2 Chillies
400ml Coconut Milk
50ml Water
8 Curry Leaves
1 Tsp Garam Masala
Juice of ½ a Lemon

Coriander Leaves, to garnish

To make the meatballs
1. Finely chop the onion, ginger and garlic in a food processor. Add to the lamb mince together with the ground cumin, ground almonds and a little salt and pepper. Mix well to combine.

2. Divide into 20 even sized pieces and roll into balls.

To make the curry sauce
1. Place the red onion, ginger, garlic, tomatoes, ground cumin, coriander and turmeric in a food processor and blitz until a paste is formed.

2. Heat a shallow saute pan, approximately 5cm (2") deep and 25cm (10") in diameter. Heat the coconut oil and then gently fry the spices until their aroma is released. Add the paste and cook for a few minutes. Then, add the coconut milk, water and whole chillies. Stir well, bring up to the boil then cover and gently simmer for 20 minutes, stirring occasionally.

3. Stir in the garam masala, curry leaves and lemon juice and season with salt and pepper.

To cook
1. Pre heat the oven to 180℃/160℃ Fan.

2. Brown the meatballs in a non stick frying pan. Drain any excess fat on kitchen paper. Place the meatballs in a single layer in the pan with the sauce.

3. Cover and cook in the oven for 30- 40 minutes.

To serve
1. Garnish with coriander leaves.

Orange and Beet Salad Recipe

2011-06-13T19:01:00.006-05:00

I've been really craving beets lately. Usually, I'll just slice some and serve it with some greens and goat cheese but that combo can become a bit boring at times. I like this recipe because it's still simple to pull together and the orange totally changes the flavor profile. This salad would be perfect for an alfresco lunch or dinner in the summer heat.

Orange and Beet Salad Recipe
Simply Recipes
Ingredients
1 bunch of beets, leaves removed (save them for beet greens!) - about 4 or 5 medium sized
2 large navel oranges, peels cut off with a small small knife and sliced
1 bunch of arugula leaves, cleaned, and any thick stems removed
Several thin slices of red onion
optional 1/4 cup chopped walnuts

Dressing
In a small jar, mix the following ingredients. The mustard is there to act primarily as an emulsifier.
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste

Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400°F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.

Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets. Let the oranges absorb the beet color and use in your salad. Sprinkle dressing over the individual salads.

Chicken Mar i Muntanya with shrimp, mussels, green beans, piquillo peppers, and chorizo

2011-05-10T19:26:00.004-05:00

I know this isn't a food-porn-quality picture but it does prove that I actually do cook these recipes. I had a dinner party (which turned into a bit or a rager) a couple weeks ago. I was pretty fried from a busy work week so I wanted to do something easy and something family-style. Well, needless to say, I turned to the Ad Hoc cookbook (again).

What I liked about this recipe is that it has a lot of different flavors that go well together, it all comes together pretty quickly in the end and it is pretty to look at. It's not a paella but it's a close cousin.

Chicken Mar i Muntanya
with shrimp, mussels, green beans, piquillo peppers, and chorizo
Serves 6
From Ad Hoc at Home, by Thomas Keller. Artisan, 2009

One 4-pound chicken
1/2 recipe Chicken brine (see note), cold
12 extra-large shrimp (12-15 count), shells on
Kosher salt and freshly ground pepper
Piment d'Espelette
Canola oil
Saffron rice (see note), warm
3 piquillo peppers, cut lengthwise into 1/4-inch-wide strips
1 cup thin green beans (haricots verts), blanched
1/2 cup chicken stock, warm
1 Spanish chorizo sausage (about 4 ounces), cut into 1/4-inch-thick slices
1/4 cup dry white wine, such as Sauvignon Blanc
18 small mussels, preferably Bouchot or PEI
Flat-leaf parsley leaves
Fleur de Sel

Cut the chicken into 10 pieces (I bought seperate pieces). Pour the brine into a container large enough to hold the chicken, add the chicken, and refrigerate for about 12 hours (no longer, or the chicken may become too salty). Preheat the oven to 400F.

Remove the chicken from the brine and rinse under cold water, removing any herbs or
spices sticking to the skin. Pat dry with paper towels, or let air dry. Set aside.
Without removing the shells, using a small pair of scissors or a paring knife, make a
shallow cut down the back of each shrimp from head to tail. Gently open up the shrimp
and, with your fingers or the paring knife, remove the vein. Rinse the shrimp under cold
water.

Combine 4 cups water and 1/2 cup plus 2 tablespoons salt in a medium bowl and stir to
dissolve the salt. Add the shrimp to the brine and let stand at room temperature for 10
minutes. Remove from the brine, rinse, and drain on paper towels.

Season the chicken with salt, pepper, and a sprinkling of Espelette. Heat some canola oil
in a large frying pan over medium-high heat. Add the dark meat skin-side-down, lower
the head to medium-low, and cook until the skin is a rich golden brown and crisp, about
8 minutes. (If you turn the chicken too early, more moisture will be released from the
meat and you will not get the crisp caramelized surface you are looking for.) Turn the
pieces and brown for another 6 minutes, or until golden brown on the second side.
Remove from the heat, transfer the dark meat to a plate, and set aside.

Return the pan to medium-high heat and add more oil as needed. Add the breasts skinside-
down and cook until the skin is crisp and golden brown, about 8 minutes. Turn the
chicken and cook for about 5 minutes, until almost cooked through. Remove from the
heat.

Spread the rice in the bottom of a large heatproof serving dish or baking dish. Arrange
half the piquillos and half the green beans over the rice. Tuck the dark meat and the
breasts into the rice, pour the stock over the ingredients, and put the dish in the oven.
Heat some oil over medium heat in a frying pan large enough to hold the mussels in one
layer. Add the chorizo and cook until browned and crisp on the edges, 2 to 3 minutes.
Transfer the chorizo to a plate and pour off the excess fat, leaving just a coating in the
pan. Add the shrimp to the pan and sauté until just cooked through, 1 1/2 to 2 minutes
per side. Transfer the shrimp to a plate.

Add the wine to the pan, bring to a boil, and boil for 30 seconds. Add the mussels, cover
the pan, and cook until the mussels have opened, 2 to 3 minutes. Remove from the
heat.

Arrange the chorizo, shrimp, and mussels in the baking dish; set aside in a warm spot.
Return the frying pan to the heat, add the remaining peppers and green beans, and heat
through. Arrange them over the chicken and shellfish, garnish with parsley leaves, and
sprinkle with fleur de sel.

Chicken Brine
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
½ cup clover honey
1 head garlic, halved through the equator
¼ cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute,
stirring to dissolve the salt. Remove from the heat and cool completely, then chill before
using. The brine can be refrigerated for up to 3 days.

Saffron Rice
¼ cup canola oil
¾ cup finely chopped onion (cut just smaller than a grain of cooked rice)
Kosher salt
1 teaspoon saffron threads
2 cups (about 14 ounces) short-grain rice, preferably Calasparra
2 ¾ to 3 ½ cups chicken stock or vegetable stock

Heat the oil in a large sauté pan over medium heat until hot. Add the onion and season
with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron.
Reduce the heat to very low, and cook for another 2 minutes; do not brown the onions
and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for
1 to 2 minutes.

Add 2 ½ cups of the stock, stir once, scraping the sides of the pan if necessary, and
cover with a parchment lid (see page 120). Bring the stock to a simmer and simmer,
adjusting the heat as necessary, for about 8 minutes, until most of the stock has been
absorbed. The rice will still be firm. Gently stir the rice, scraping it up from the bottom,
and reduce the heat to very low. Add an additional ¼ cup of stock, cover with the lid,
increase the heat, and bring to a simmer. Simmer for about 3 minutes, until the stock is
absorbed. Taste the rice and, if necessary, continue cooking, adding up to ¾ cup more
stock ¼ cup at a time, as necessary, until the rice is almost tender and the final addition
of liquid is almost absorbed. Turn the heat to low to allow the rice to absorb the
remaining liquid, stirring occasionally. Season with salt and serve hot.

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

2011-05-05T11:07:00.005-05:00

Happy Cinco de Mayo!!!

Time to pound Mexican food and drink lots of cold beer with lime wedges. The weather in the bay area has been out of control so tonight we're having a neighborhood taco party on the roof. On the menu? A tribute to one of my favorite tacos in San Francisco, the Guajillo Braised Beef Short Rib Taco from Tacolicious.

Tacolicious is located in our old hood in the city, the Marina. Everything is good there but this taco really stands out. On top of the fact that this is ridiculously good, they have amazing fresh salsa and original hot sauces that they should bottle and sell - I'd buy them!

Aribba!

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

Braised Short Ribs

1 tablespoon whole cumin seeds
6 dried guajillo chilies
2 dried chipotle chilies
¼ cup vegetable oil
3 pounds beef short ribs
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 tablespoon oregano
Salt, to taste

Salsa
½ teaspoon whole cumin seed
6 small tomatillos
2 avocados, sliced in half, seed removed, flesh scooped out
1 jalapeno, roughly chopped
2 cloves garlic
Juice of 1 lime
Salt, to taste

To serve
Corn tortillas

PREPARATION

For the short ribs

Preheat oven to 350º. In a pan over a medium flame, lightly toast cumin seeds until fragrant. Grind cumin seeds using spice grinder or the bottom of a heavy pan and set aside.
Slice open chilies and remove the seeds. Toast chilies in the oven for 5 minutes. Remove from oven and soak in 2 cups of water and set aside.
In a heavy-bottom pot, heat oil and sear ribs until golden brown on all sides. Remove ribs from pot and set aside. In the same pot, add the onion and cook until it begins to caramelize, then add the garlic and continue cooking for about 2-3 minutes, being careful not to burn the garlic. Add the chilies and their soaking liquid to the onions and garlic. Stir to combine, then puree in a blender with the oregano and a pinch of salt and place back into the same heavy bottom pot. Add the ribs back to the pot, cover and cook in the oven for 3 – 3 ½ hours. You may do this a day or two in advance; reheat when you are ready to serve.

For the salsa

In a pan over a medium flame, lightly toast cumin seeds until fragrant. Grind cumin seeds using a spice grinder or the bottom of a heavy pan.
In a food processor blend tomatillos, avocados, jalapeno, garlic, lime juice and cumin until smooth. Season with salt to taste and reserve.

To serve

Heat tortillas on a flat-top griddle or in a large frying pan. Keep warm as you cook them by wrapping them in a clean dish towel. For each taco, put two tortillas on a plate, add a scoop of the braised beef, top with salsa, and enjoy!

Deep-Dish Ham Quiche with Herb and Asparagus

2011-04-18T17:32:00.004-05:00

Easter is this weekend which means Cadbury eggs, jellybeans and brunch. Yes!

A great dish to serve for Easter brunch is an elegant quiche. With a quiche, you really don't need to stress. You can serve it cold, reheat it, serve it right away or make ahead of time. For any host or hostess, having these options is huge. You don't end up being a slave to the dish while you are hosting guests and people love eggs, ham and cheese. They just do.

If you really want to go fuss-free, buy pre-made crust. I won't tell.

Deep-Dish Ham Quiche with Herb and Asparagus

Tyler Florence

Pastry: 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 1/4 teaspoon sugar 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks 1 large egg yolk 3 tablespoons ice water, plus more if needed Filling: 3 tablespoons extra-virgin-olive oil 2 large Vidalia onions, sliced 3/4 pound smoked ham, cubed 8 large eggs 1 quart heavy cream Kosher salt and freshly ground black pepper Salad: 2 bunches asparagus (about 1 pound each), stems trimmed 4 ounces Parmesan, shaved with a peeler 2 handfuls fresh flat-leaf parsley, hand-torn 1 handful fresh mint, hand-torn 1 handful fresh dill, hand-torn Extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper

Directions To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.

Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.

To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.

Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

Mustard & Herb Crusted Rack of Lamb

2011-04-12T18:24:00.004-05:00

Drew and I are rebounding from a series of events that has left us very tired and bit saddened. I haven't been in the mood to cook for a week but that all changed when Drew came home from Costco yesterday. We used to keep lamb on-hand at all times but lately we have been eating a ton of steak. He brought a rack home and tonight I am dusting off my apron and cooking a nice meal at home. Here's what's on the menu...

Mustard & Herb Crusted Rack of Lamb
Epi

Active time: 25 min Start to finish: 1 1/2 hr

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard

Preparation

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Breakfast: It's What's For Dinner

2011-03-21T20:39:00.004-05:00

Every month we get a shipment of artisan bacon from The Pig Next Door. It's been the wedding gift that keeps on giving and I'd be lying if I said I didn't look forward to it arriving at my door. The weird thing is that Drew and I don't eat a ton of bacon. It's just not something we keep in our fridge because if we did I think we would wouldn't eat anything else. Bacon would go on everything and then, before you know it, we both weigh a trillion pounds and I am writing a diet blog instead.

Tonight, I am using our special monthly splurge to make breakfast for dinner. I've said it once and I'll say it again, breakfast for dinner is bomb. My mom used to do this for us when we were kids and OMG we loved it. I'm going to keep it simple and old school...just some fried eggs, baked beans and sizzling strips of bacon. Adults deserve to feel like kids everyone once and awhile.

Pimento Mac and Cheese

2011-03-14T12:31:00.006-05:00

This month's Bon Appetit is all about baked pasta dishes so it's no wonder that the cover article and photo (above) caught my eye. I mean, look at that bowl of gooey cheese goodness. I've added several recipes on this blog over the years with pimento peppers because I grew up in a house that had a minimum of 6 jars on-hand at all times. My mothers is the pimiento QUEEN.

Pimento peppers are not hot rather they're sweet and more aromatic than a red bell pepper. They are tough to find fresh and easy to find canned or jarred at your local grocery. Cost is usually a buck per small can so grab a couple to keep in your pantry. You can never have too many.

Pimento Mac and Cheese

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli

Preparation

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Ad Hoc's Chicken Soup with Dumplings

2011-03-02T13:04:00.005-06:00

Drew is home sick today from work and that means that it's time to whip up some chicken soup. I am a huge fan of Thomas Keller's Ad Hoc at Home cookbook and his recipe for Chicken and Soup with Dumplings is the perfect medicine for my husband. This cookbook focuses on classic family-style recipes that aim to gather folks around the dinner table and warm the soul. I've cooked a ton of recipes from this book and never been disappointed.

Chicken Soup with Dumplings
Makes: 6-10 servings (about 8 cups)
WSJ & Thomas Keller

1 tablespoon (1/2 ounce) unsalted butter
1 cup thinly sliced carrots
1 cup coarsely chopped celery
1 cup coarsely chopped onion
1 cup coarsely chopped leek
Kosher salt

Dumplings:
1/2 cup water
4 tablespoons (2 ounces) unsalted butter
1 1/2 teaspoons kosher salt
2/3 cup all-purpose fl our
1 teaspoon Dijon mustard
2 large eggs
1 tablespoon plus 1 teaspoon minced chives
4 quarts Chicken Stock (page 339)
5 stalks celery
3 large carrots
1 teaspoon honey
1 bay leaf
2 thyme sprigs
1 large garlic clove, crushed, skin left on
Kosher salt and freshly ground black pepper
1/2 cup (about 4 ounces) Roux (page 334)
2 cups cooked shredded chicken (dark or white meat)
1/4 cup minced chives
1 tablespoon champagne vinegar
Flat-leaf parsley leaves

Melt the butter in an 8- to 10-quart stockpot over medium heat. Add the carrots, celery, onions, and leeks, season with salt, and cover with a parchment lid. Reduce the heat to low and cook very slowly, stirring occasionally, 30 to 35 minutes, until the vegetables are tender. Remove and discard the parchment lid.

Make the dumplings: Fill a wide deep pot with salted water and bring to a simmer. Set up a stand mixer ﬁtted with the paddle attachment.

Combine the water, butter, and 1 teaspoon of the salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the ﬂ our all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but still moist; enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for 4 to 5 minutes, adjusting the heat as necessary to prevent the dough from coloring; a thin coating of dough will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the nutty aroma of cooked ﬂour will be noticeable.

Immediately transfer the dough to the mixer bowl. Add the mustard and the remaining 1/2 teaspoon salt and mix for a few seconds to incorporate the ingredients and release some of the heat. With the mixer on the lowest speed, add the eggs one at a time, beating until the ﬁrst egg is completely incorporated before adding the second and incorporating it. Then add the chives and incorporate. Remove the bowl from the mixer.

Line a baking sheet with parchment paper. Shape the dumplings using two soup spoons to make a quenelle shape (see note), dropping them into the simmering water. Cook the dumplings in batches of about 6 to avoid crowding the pot and allow them to cook evenly. Once the dumplings rise to the surface, it will take about 5 minutes for them to cook; remove one and break it open to make sure it is cooked. With a slotted spoon, transfer the dumplings to the baking sheet, and cook the remaining dumplings. (You will have about 18 dumplings.)

Once the dumplings have cooled, trim any uneven edges with scissors.

Finish the soup: Add the chicken stock to the vegetables and bring to a simmer. Simmer for 30 minutes, then strain the soup base into another pot and discard the vegetables.

Peel the celery stalks with a peeler. Cut each stalk crosswise on the diagonal into thin slices about 11/2 inches long. As you get to the wider lower part of the stalk, adjust the angle of your knife to keep the pieces relatively the same size. You need about 1 1/2 cups celery for this recipe (reserve any extra for another use). Cook the celery in a large pot of boiling salted water (see page 147) until just tender. Drain, cool in an ice bath, and drain again.

Cut the carrots lengthwise into quarters and then crosswise into bite-sized pieces. As each carrot widens, adjust the size of the cut to keep the pieces bite sized. You need about 1 1/2 cups carrots for this recipe (reserve any extra for another use).

Put the carrots in a saucepan, add the honey, bay leaf, thyme, garlic, and a pinch of salt and pepper, and cover with cold water. Bring to a simmer and cook for 4 to 5 minutes, or until the carrots are tender but slightly resistant to the tooth. Drain and transfer to paper towels.

Bring the soup base to a simmer and whisk in the roux a little at a time until thick enough to coat the back of a spoon; you may not use all the roux. Simmer for 30 minutes, skimming often—this is necessary to remove all impurities from the roux. (The soup will continue to thicken as it simmers.)

Add the dumplings, chicken, carrots, celery, and chives to the soup and heat through. Season with the vinegar and salt and pepper to taste.

Transfer to a large serving bowl and sprinkle with parsley leaves.

Note: To form a three-sided quenelle using two soupspoons, start by using one spoon to scoop up a portion of dough that is slightly smaller than the bowl of the spoon. Hold the second spoon in your other hand, place the side of the spoon against the far side of the dough, and scoop it onto the second spoon, forming one smooth long side. Continue transferring the dough between the spoons until you have the desired oval football shape. (With practice, this should take no more than three transfers, but it may require more when you are first getting started.) Before you begin, set up a container of hot water in which to regularly dip the spoons—this will make it easier to form the quenelles.

Eggs Poached in Tomato Sauce

2011-02-23T16:25:00.003-06:00

Drew and I save a lot of money by buying bulk items at Costco like cheeses, eggs and proteins. While saving money is great, it can be challenging to come up with new ways to cook the same ingredients every week. That's what makes this recipe so great. Most of these ingredients are always in our pantry or fridge yet it's a very unique and flavorful dish. Did I mention that we love eggs and breakfast dishes for dinner?

Eggs Poached in Tomato Sauce
Saveur

1/4 cup extra-virgin olive oil
5 Anaheim chiles or 3 jalapeños, stemmed,
seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1 28-oz. can whole peeled tomatoes,
undrained
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving

1. Heat oil in a 12" skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.

3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pita, for dipping.

SERVES 4 – 6

Classic Champagne Cocktail

2011-02-10T12:12:00.003-06:00

Dear Reader, we are moving! After an exhaustive search spanning over a year, Drew and I found our dream home in Sausalito and are preparing for the arrival of our Bernese puppy in May. This calls for some serious celebration!

To toast the new digs, I'll be whipping up this easy cocktail; a spin on the classic celebration drink.

Classic Champagne Cocktail
Epi

1 sugar cube
Angostura bitters
Champagne (or I like to sub with prosecco)
Lemon or orange twist, for garnish

Soak the sugar cube in Angostura bitters and drop into a champagne flute. Top with a luxury champagne or a sparkling wine. Garnish with a lemon or orange twist.

Meatball-and-Provolone Subs

2011-02-01T19:47:00.003-06:00

Game day is just around the corner and, if you're like me, you'll be having guests over for the big game. Time to menu plan. Why not try these delicious meatball-and-provolone subs that were recently featured in F&W? You can use canned sauce to save time and you can make these ahead of time. Like any sandwich, bread is key so make sure to get fresh, soft rolls to make your fans happy.

Meatball-and-Provolone Subs

1 tablespoon extra-virgin olive oil, plus more for brushing
1 medium onion, finely chopped
6 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon fennel seeds
1/2 teaspoon dried sage
1/2 teaspoon crushed red pepper
1 cup plain dried bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 large eggs, lightly beaten
1/3 cup milk
2 teaspoons salt
1/4 cup chopped flat-leaf parsley
1 1/2 pounds ground pork
1 pound ground beef
8 hero rolls, split
3/4 pound thinly sliced provolone cheese

Preheat the oven to 400° and brush 2 rimmed baking sheets with olive oil. In a medium skillet, heat the 1 tablespoon of olive oil. Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper and cook over low heat, stirring, until the onion is softened, 5 minutes; scrape into a bowl and let cool.

Add the bread crumbs to the bowl with the cheese, eggs, milk, salt and parsley. Add the pork and beef and knead gently until combined. Roll the mixture into 32 meatballs, about 2 1/2 inches each, and arrange them on the prepared baking sheets. Bake for 15 minutes, until nearly cooked through, shifting the pans from top to bottom and front to back halfway through baking.

Gently fold the meatballs into the warm tomato sauce in a pot. Simmer over moderate heat, covered, until cooked through, about 10 minutes.

Wipe off the baking sheets. Set the open rolls on the baking sheets and top both halves with the sliced provolone. Bake for about 5 minutes, until the cheese melts. Spoon the meatballs onto the rolls and top with the sauce. Serve right away.

Kale & White Bean Soup

2011-01-24T18:18:00.004-06:00

I was in Boston last week and caught a miserable sinus infection. Usually when I am sick, I am not hungry which is a double-whammy bummer. But not this time...I am actually hungry! Last night, I managed to drag myself 4 blocks down the store to pick up some white kidney beans and a bunch of black kale. The kale is packed with nutrients and I knew a soup would soothe my throat. This recipe from epicurious hit the spot and made for a good leftover lunch this afternoon.

Kale & White Bean Soup
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Preparation
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Markets in Vietnam

2011-01-18T09:25:00.006-06:00

These chickens were alive and stacked on top of one another ready for purchase. Yes, these are snakes. They make local 'hooch' with rice wine and dead snakes. It takes about 7 months to ferment. We tried a shot of this and it will put hair on your chest.

Selection of fresh fish and squid.

Studying up on candy, powders and spices.

Market in Saigon. Tiger beer in hand after a delicious lunch at the counter behind me.

Market in the Mekong Delta. Our guide is teaching me about Vietnamese ingredients such as Pomelo.

Typical meat stand in the market.

Wide selection of local rice.

I really wanted to bring back a suitcase of these chilies.

Vietnamese Crepes (Banh Xeo)

2011-01-17T09:06:00.006-06:00

On the very first beach day of our honeymoon in Hoi An, we ordered some Banh Xeo, which literally translates to 'sizzling cake'. Essentially, these are crepes stuffed with pork and shrimp and are usually eaten for breakfast or lunch and served with peanut sauce. I wish I had a picture of Drew's face after he had his first bite. This was easily his favorite dish of the trip.

These crepes are made out of rice flour (you can find Thai rice flour pretty easily in stores or specialty stores), water, turmeric powder and coconut milk. As I mentioned, they are stuffed with shredded fatty pork, shrimp, and bean sprouts and then pan fried. They can become habit forming so consider yourself warned.

Banh Xeo

makes 2 crepes

Crepes
1 cup rice flour (Thai version)
1/2 cup water
1/2 cup coconut milk
1/2 teaspoon turmeric
pinch of salt
vegetable oil for frying

Filling
4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

Wrap
leafy lettuce leaves
Mint, Thai or Vietnamese basil and cilantro

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and peanut sauce.

Sweet Tamarind Crab (cua rang me)

2011-01-16T17:45:00.004-06:00

Thanks to a good friend and a Tony Bourdain episode, Drew and I had one of the best meals of our lives at Thi Nhan in Hoi An, Vietnam. Sweet Tamarind Crab is relativity easy to make but it's the freshness of the crab that makes the dish. Thi Nhan is just steps away from the beach and each morning the fish market is flooded with fresh crab.

It's a messy meal but so incredibly worth it. They serve the crabs with a mixture of lemon juice with a TON of sea salt and ground pepper. Sounds a little overwhelming? It is when you taste it on its own but with the crab it is DY-NO-MITE. If we had stayed an extra day in Hoi An we would have eaten there twice - without question.

Sweet Tamarind Crab (cua rang me)
Makes 8 servings

6 whole fresh crabs
3 tablespoons canola oil
3 shallots, finely chopped
2 tablespoons tamarind paste
4 cloves garlic, finely minced
2 teaspoons garlic powder
2 teaspoons salt
2 kaffir lime leaves (optional), torn in half
2 teaspoons chili garlic sauce
3 tablespoons soy sauce (or fish sauce)
2 tablespoons palm sugar (or granulated sugar)
2 teaspoons fresh ginger (see tips)
1/4 cup water
1/2 cup Thai basil leaves
2 teaspoons white pepper, freshly ground
juice of 3 limes, + extra for serving

Clean the crabs, brush and rinse thoroughly. Separate the 2 main claws from each crab. Set aside.

Remove and discard the abdominal flaps (the triangle-shaped tail). Lift and separate the back-fin with the rest of the claws by placing a large tablespoon at the bottom of the crab. Remove and discard the "lungs" (also known as Devil's fingers; they have a spongy texture); they're inedible. Gather the liquid, crab "butter" and corals from the inside of the crabs in a bowl. Discard the main shells.

Using a cleaver, cut the back-fins in half and slightly crack the claws. Gather the pieces of crab in a large mixing bowl. Add the garlic powder, salt and 1 teaspoon of pepper. Toss well. Marinate for at least 15 minutes.

In the same bowl containing the crab liquid, combine the kaffir lime leaves (if used), 1 teaspoon of ginger, sugar, soy sauce (or fish sauce) and tamarind paste.

Slightly bruise the basil leaves and coarsely chop them.

In a wok, heat the oil. Add the shallots and ginger and cook until slightly golden and fragrant. Add the garlic. As soon as the garlic is lightly browned, add the crab pieces. Jiggle the wok to make sure the crab does not stick to the bottom of the wok and is totally coated with oil. Add the tamarind mixture. Constantly toss the crab to ensure each piece is coated with the sauce. As soon as all the liquid is evaporated, add the chili garlic sauce. Toss for 30 seconds and add ½ to one cup of water and about 2 tablespoons of basil leaves. Cover and cook for about 8-10 minutes, stirring often. The crab meat should be white and opaque and the liquid should be evaporated as well. Do not over-cook the crab; otherwise the meat will be dry! Un-cover and add the remaining basil leaves and the lemon juice. Toss the crab and cook for another 2-3 minutes. Adjust the seasoning. Season with more salt (if necessary) and pepper; it should balance the sour taste of the tamarind paste and the sweetness from the palm sugar and shallots. Remove and discard the kaffir lime leaves.

Transfer to a large platter. Serve with little dipping bowls filled with lime juice, chili salt (or regular salt) and pepper.

New Year's Resolution: Blog More

2011-01-13T08:05:00.000-06:00

I hate New Year's Resolutions. We've seen it all before. In fact, I saw it in my yoga studio yesterday - a packed class. The weeks will roll by and soon it will be the middle of February and it will be me and the same 15 people at the 6:30pm class as usual. New Year's resolutions are a great idea but tend to lose momentum after a few weeks. Let's not kid ourselves.

I just got back from a 3-week honeymoon in Vietnam. In fact, in the last 2 1/2 months, I have spent over a month in Asia. This means I've had a lot of train, plane and automobile time to reflect on 2010 and the year that it's been for Drew and me.

This year, my New Year's resolution is to blog more. I mean it. I'm done being selfish. In the last 8 months, I've planned a wedding, got married, got a new job, went on my honeymoon and time flew by. My heart breaks every time a friend or loyal reader asks me over email or on the phone, 'where have you been?!?' I've been a slacker blogger for sure.

Well, fear not. This year is going to be big (even more so if Blogger gives me access back to my account and I am not posting under Drew's publishing privileges!) so expect more. Get excited.

Happy 2011. Eat, drink and be merry.

Elizabeth

Red Beans and Rice a la Phelps

2010-12-16T19:01:00.003-06:00

I just started a new job on Monday and today was the office's annual holiday potluck. Timing worked out great; I was able to meet the whole office and bond over food. The stand out dish was my co-worker's red beans and rice. It was hearty, spicy and I had three helpings. He was kind enough to share his mother's recipe. He prefers doubling the hot sauce portion and uses Frank's Red Hot. Super tasty.

Red Beans and Rice A La Phelps

6 servings:

1 LB dried red chili (little red) beans, washed and picked over
1 ham hock with lots left on
1 lb Andouille Sausage, cut into 1” pieces
.5-1lb bacon
1 Lg. onion, chopped
6 cups water
2 cloves garlic, chopped
Bay leaf
to taste: hot sauce (3 glugs) and Worchester sauce (3 glugs) salt (only add after beans are soft, you may not need with ham and bacon)

bring water to boil. add beans. Cook 2 minutes. Turn off and cover for 1 hour or overnight.
bring back to boil. add all ingredients except salt and rice. Cook @ 3 to 4 hours. Remove hocks and take the meat off the bone. Add it back to the pot. Mash some beans to thicken. Add salt to taste (not too much!)

Serve over rice.

Optional but great additions: chipotle chilis in adobo sauce, fresh hot sausage (1 lb.)
May be doubled. Freezes well!

Risotto with Butternut Squash, Leeks, and Basil

2010-12-01T17:57:00.002-06:00

Has anyone else read the December issue of Bon Appetit yet? It's actually a bomb issue. And by bomb, I mean that you want to eat every picture you look at and cook every recipe. Well, at least that's what I thought when I saw it arrive in my mailbox. Doesn't this just scream winter, cold weather and comfort?

Remember to be patient with our good friend Risotto. You don't want it underdone or overdone and gummy. So just add a little stock, stir and repeat. It's a labor of love and so worth it. Race you to the stove!

Risotto with Butternut Squash, Leeks, and Basil

3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Preparation

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
Reduce heat to medium; add remaining 1 tablespoon oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Mike's Famous Holiday Eggnog

2010-12-01T17:40:00.004-06:00

'Tis the season for all that is gluttonous! Just so happens to be my absolute favorite time of year! Shocking, right? Our house literally looks like the North Pole and I've been working around the clock to Christmas tunes on Pandora. I'm such a dork.

No winter holiday is complete without eggnog. So...back by very popular demand for the 3rd year in a row is (drum roll please...) MIKE'S FAMOUS EGGNOG!!!

Dear Reader, enjoy the holidays but do me a favor and don't drink and drive. Love you.

Eggnog in Quantity

• Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range.
• Use heavy whipping cream. This is not a drink that is successful in a low fat version.
• Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash.
• Use fresh nutmeg kernels and grate onto each serving as desired.

Beat separately until light in color
12 egg yolks
Beat in gradually
1 lb. confectioner's sugar
Add very slowly, beating constantly
2 c. dark rum, brandy, or bourbon
These liquors form the basis of the "nog", and you may choose one
variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Add, beating constantly,
3 cups of liquor (I use a combination and include some Kahlua)
2 quarts whipping cream
1 tsp vanilla (or to taste)
Refrigerate covered for 3 hours.

Beat until stiff but not dry
12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled
with fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Kung Pao Chicken

2010-11-22T13:53:00.005-06:00

One of the dishes that I ordered more than once in Beijing was Kung Pao chicken. This dish is a schezuan staple. While the meal above was tasty, it wasn't as spicy as I had hoped it would be and I ended up drowning it in chili oil. Apparently, I've built up quite the tolerance over the last couple of years. Make sure you use unsalted peanuts or the dish will be ruined and control the heat using more or less chilies.

Kung Pao Chicken
3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large egg whites
2 teaspoons salt
3 tablespoons Asian sesame oil
3 tablespoons cornstarch
3 cups peanut oil
6 dried red chilies
1½ cups unsalted peanuts
6 tablespoons minced garlic
½ cup finely chopped scallions
2 tablespoons chopped fresh ginger
1/3 cup chicken stock or canned chicken broth
1/3 cup Shaoxing rice wine or dry sherry
5 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 tablespoons Chinese black rice vinegar.

1. In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.

2. Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.

3. In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.

4. Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

TEASPOON WILLIE’S SAVORY CHILI

2010-11-22T13:16:00.003-06:00

An old friend from high school reached out to me on Facebook and told me about this new company he started with some friends called Teaspoon Willies. He was nice enough to send us a couple bottles to check it out and sure enough we blew through it in a matter of weeks. It's good on everything from eggs to marinades and even in bloody mary's. Fall weather has arrived and football is well under way. I can't think of a better way to use Teaspoon Willie's sauce than in this savory chili recipe. To get some of your own sauce, visit their site. Thanks for sharing this with us, Kevin!

TEASPOON WILLIE’S SAVORY CHILI(Serves 8-10)
Ingredients:
• 1.5 lb of ground beef/buffalo
• 1 large yellow onion, chopped
• 1 yellow green pepper, chopped
• 1 charred pablano pepper*
• 2 charred hatch chili’s (medium heat)*
• 1-2 carrots, chopped
• 1-2 stalks of celery
• 1 can of black beans
• 1 can of pinto beans
• 1 can of navy beans
• ¼ Cup of olive oil
• handful fresh parsley
• handful fresh cilantro
• 4 cloves garlic
• salt and pepper to taste
• 1 bottle of Teaspoon Willie’s Spicy or Everything Sauce
• 2-3 lbs tomato sauce all natural/organic
• 1 can of tomato paste

Directions:
*To char put the pablano and hatch chilies in a bowl and cover with olive oil and salt.
Make sure the pablano and hatch chilies are covered well. Turn on the grill or
broiler and char the outside. After they are charred, let them cool and chop up the
peppers. Make sure you keep the burned skin on the peppers, it gives great flavor
to the chili.

Heat a pot to medium-high. Chop up all the veggies, herbs, and spices. Put some oil
in the pot and mix veggies, herbs and spices. Add some salt and pepper to taste.
Cook for about 3-4 minutes. Next add beef/buffalo and the charred pablano and
hatch chilies. Chop up meat until it becomes fine, about 3-4min. Add about 10 oz of
Teaspoon Willie’s, tomato sauce, and tomato paste. Drain the beans of their liquid
and add to the pot as well. Let this simmer on low-medium for a couple of hours. Add
more Teaspoon Willie’s if you want to bring out more flavor.

*Remember that Teaspoon Willie’s Spicy will build heat with prolonged cooking.
This will produce VERY spicy Chili with phenomenally great taste. Add some of your
favorite cheese and/or sour cream (this will also bring down the spiciness). Enjoy!

Back from Beijing!

2010-11-10T15:18:00.008-06:00

Dear Reader, I am finally back from a long trip to Beijing. I have over a hundred pics and a couple videos from my culinary journey that I cannot wait to share with you. For starters, here are some pictures taken from the Wangfujing Night market. As you can see, some pretty crazy stuff there that I was not brave enough to try.

On another note, Blogger has locked me out of my account so I am posting using my best friend's account. If you see Carrie, that's me until I can sort it out. More soon. Promise!

Widespread Panic Baked Ziti

2010-10-15T10:51:00.004-05:00

Remember when you were in high school and you would 'carbo-load' the night before the big game? What if I told you that I'm going to carbo-load for a concert? It's ok, you can laugh at me.

My favorite band is in town and it's the one time a year that I can let loose and dance like a hippie for 3 1/2 hours. I've been seeing these guys for 12 years and after every show I am starving. This year, I thought that if I stock up on carbs before the show that maybe I won't need that burger at midnight. I figure it's worth a try. Here's what's on the menu...

Widespread Panic Baked Ziti

12 ounces ziti (about 4 cups)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 pound lean ground beef
1/4 pound Italian Sausage, removed from casing
kosher salt and black pepper
1 26-ounce jar marinara sauce
1 bunch spinach, thick stems removed (about 4 cups)
1/2 cup ricotta
1/2 cup grated Parmesan (2 ounces)
1 cup grated mozzarella (4 ounces)
1/2 teaspoon red pepper flakes

Heat oven to 400° F. Cook the pasta according to the package directions. Drain it and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
Add the beef, sausage, ¾ teaspoon salt, and ¼ teaspoon pepper, red pepper flakes and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.
Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan.
Transfer to a 9-by-13-inch baking dish or 4 large ramekins. Sprinkle with the mozzarella and the remaining ¼ cup of the Parmesan. Bake until the cheese melts, 12 to 15 minutes.

Maple-Glazed Peanuts & Bacon

2010-10-07T15:43:00.004-05:00

I was just browsing on the Food & Wine website this afternoon and came across a recipe for this peanut concoction. Suddenly, it hit me...I've eaten these before! See friends, there are some great people out there that send me random foodie stuff in the mail. I've received books, cheeses, special sauces, bacon chocolates and much more. But probably my favorite package came from my friend in NYC about 2 years ago that sent me a jar of these peanuts. According to the article, these have become so popular that The Red Head Restaurant in NYC now sells these online. With this recipe, you can skip the shipping fees and make it right at home.

Maple-Glazed Peanuts & Bacon

3 thick slices of bacon (3 ounces)
1 tablespoon thyme leaves, minced
1 tablespoon kosher salt
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups unsalted roasted peanuts (1 pound)
1/2 cup pure maple syrup

Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.

The peanuts can be stored in an airtight container for up to 5 days.

You buy clothes, I buy tomatoes

2010-09-29T17:15:00.005-05:00

If Drew gave me $100 bucks and said 'go have fun', I'd probably end up at the farmers market or some specialty grocery store. It's sad really. As I write this, I notice that I am wearing a pair of jeans that I bought my first year out of college. But how can you possibly resist these gorgeous heirlooms above or anything that's in its prime for that matter? I mean, these looked so pretty that I had to take a picture on my phone and email it to Drew.

Heirloom tomatoes came into their prime very late this year and so far it's been worth the wait. I just wash them and serve them sliced with salt and pepper as a side dish and I've heard no complaints from my guests. Know your seasons and know your fruits and veggies. It's pretty easy to cook when you don't have to do much to something that is already perfect.

The Pig Next Door

2010-09-20T15:18:00.002-05:00

The best wedding gift that we've received so far is a membership to The Pig Next Door's Bacon of the Month club. This is truly the gift that keeps on giving. We received our welcome kit in the mail a couple weeks ago, which included a mug that says 'Oink if you love bacon', followed by our first shipment. The shipment arrives on your door in a styrofoam cooler with an ice pack. I was pumped to open it and find a big slab of Hobb's.

Hobb's bacon is king. Some of the best restaurants in the world (including The French Laundry) use his cured delights on a daily basis. 76 year-old owner, Hobbs Shore, has mastered his craft on his ranch in west Marin, CA. His bacon has been long admired by San Francisco foodie circles. But back to the important stuff....

Do yourself a favor and join this club. What do you have to loose? It will be a cured meat adventure. Who knows what will arrive each month? Did I mention each shipment comes with a recipe and background about the meat? Come on, just go to the gym an extra day a month and you'll be guilt free. Happy baconing.

Tennessee Williams's Lemon Icebox Pie

2010-09-10T16:49:00.002-05:00

I was catching up with one of my best friend's on the phone this week and she told me how she has really been getting into making retro desserts. One if particular that she insisted I share with all of you is this Lemon Icebox Pie. She was even kind enough to take a picture of her creation with her phone and send it to me. She used whole Nilla wafers to give it an extra visual effect. The result, as Tennessee Williams always said, "is good enough to slap your Mama."

Thanks, Lindsay!

Tennessee Williams's Lemon Icebox Pie
Epicurious

1/2 box vanilla wafers
1 stick lightly salted butter
1/2 cup lemon juice, freshly squeezed

1 can condensed milk, preferably Eagle Brand
1 egg yolk
6 egg whites

1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup sugar

Accompaniment: grated lemon rind
Special equipment: pie plate

In a food processor, finely crush vanilla wafers. Melt butter for flavor (not sweet butter). Pour vanilla wafers and melted butter into a pie plate and shape into a pie shell with your fingers.

In a large bowl, mix lemon juice, condensed milk, and egg yolk. Pour mixture into pie plate. In another bowl, beat egg whites* with cream of tartar, vanilla extract, and sugar until stiff white peaks form. Pour over pie and top with freshly grated lemon rind.

Bake in oven at moderate heat just long enough for meringue to brown, about 20 minutes. Cool to room temperature and put in the refrigerator until ice-cold.

Chicken Enchiladas

2010-09-09T14:07:00.004-05:00

I know, I know. It's been forever. In fact, the longest time between posts EVER. But there is a good reason for this. Dear Reader, I just got married. Yup, I'm off the market for good. And you'll be very pleased to know that I have been eating a drinking my way through Cape Cod feasting on little-necks and lobster.

Leading up to the wedding was another story. A cottage cheese diet has me bored and starved. I ate no Mexican food for an entire month. I feel like a criminal. Now that I have returned as Mrs. Smith to sunny California, it's time to catch up on one of my favorite cuisines.

A good friend flew home the other night and sat next to Tyler Florence on the plane. She said he was the world's nicest guy. Here's a little Tyler recipe with plenty of cheese to remind me what I've been missing.

Chicken Enchiladas
Food Network

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Meyer Lemon Bars

2010-07-20T11:06:00.004-05:00

I just got back from a girls weekend in Napa and my friend's Meyer lemon tree was kickin' with fruit. Before I left, I asked if I could harvest some to take back to the city, promptly filled up a bag and headed home to make lemon bars. I'm not a sweets person as I have said a million times on here but, boy, I can always go for anything with citrus of any kind. Lemon bars are easy, tasty and tart. Making them with Meyer lemons makes them even better. Here is a recipe from the sunny, celebrity-clad Hamptons (aka Ina Garten)

Meyer Lemon Bars

For the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Japanese Hamburgers

2010-07-15T12:38:00.004-05:00

I have a friend that swears by this recipe. I had her over on Sunday night for Shrimp & Grits and she wouldn't stop talking about it so I asked for the recipe. She came across it on a fellow blog, Just Hungry. The two biggest differences? Adding pork to the meat and the sauce made with tonkatsu. Give it a try.

Japanese style hamburger (Hambaagu or hambaagaa)

This makes 4 small hamburgers, serving 2 to 4 people depending on what else you are serving.

200g/ about 7 oz. ground beef (from a cut that has a fair amount of fat in it - very lean beef will not work because it will be too dry.)
100g / about 3 1/2 oz. ground pork
1/2 medium onion
3/4 tsp. salt
About 1/2 tsp. ground black pepper
About 1/4 tsp. ground nutmeg
1 cup soft white breadcrumbs (Make the breadcrumbs from regular white bread slices with the crusts off. The crumb of a baguette is really good for this.)
2-3 Tbs. milk
1 egg
Oil for cooking

For the sauce:

1/2 cup dry red wine
1/3 cup ketchup
1/3 cup Japanese tonkatsu sauce such as Bulldog brand

Chop the onion very finely. Sauté the onion in a little oil until translucent. Let cool.

Moisten the breadcrumbs with the milk. Combine the meat, cooled onions, moistened milk, egg, salt, ground pepper and nutmeg. Your hands are the best tools for this. Combine well until everything is amalgamated.

Divide into 4 portions. Form into patties, slapping each with your palms until the surface is smooth. Indent the middle with your thumb - this makes sure the middle gets cooked evenly.

Heat up a large frying pan with some oil over high heat. Place the hamburgers well apart in the hot pan, and fry until browned. Turn over and turn the heat down to low. Put a tight fitting lid on the pan and steam-cook the hamburgers for about 10 minutes until the middle bounces back if you press down on it. Take out and keep warm.

Pour out any excess oil from the pan and turn the heat up to high again. Add the red wine and deglaze the pan with it (scrape off the brown bits and blend). Add the ketchup and the Bulldog sauce and blend. Pour over the hamburgers.

They are best served piping hot, but they are also very popular for bento boxes.

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

2010-07-12T17:24:00.002-05:00

What caught my eye in this recipe was that the crabs are grilled. Usually soft shell crabs are fried! Chef Rick Bayless created this recipe and I can imagine sitting in one of his Chicago restaurants enjoying this dish. Don't be afraid of soft shell crabs. They are delicious and eaten whole. Call your local seafood store to check if they have any in stock. Bon appetit!

Grilled Softshell Crabs with Jicama Salad and Tomato–Avocado Salsa

1 medium jicama, peeled and julienned
3 medium cucumbers, peeled, seeded, and julienned
1 cup coarsely chopped fresh cilantro, plus sprigs for
garnish
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lime juice
Salt
2 medium tomatoes, diced
3 serrano chiles, seeded, if desired, and minced
1 clove garlic, peeled and minced
1 medium white onion, peeled and finely chopped
1 avocado, peeled and diced
8 softshell crabs, cleaned
1 lime, cut into wedges

1. Combine jicama, cucumber, and 1/2 cup chopped cilantro in a medium bowl. Dress with 4 tbsp. olive oil and 4 tbsp. lime juice. Season to taste with salt, mix well, and set aside.

2. In a separate bowl, combine tomatoes, chiles, garlic, onions, avocado, and remaining chopped cilantro. Dress with remaining lime juice, season with salt, and mix gently; set aside.

3. Lightly brush a hot grill or grill pan with 1 tbsp. oil. Brush crabs with remaining 2 tbsp. oil, then place on grill and cook until firm, about 2 minutes on each side. To serve, divide jicama salad and tomato-avocado salsa among four plates. Top each plate with 2 crabs and garnish with cilantro sprigs and lime wedges.

Funnel Cakes

2010-06-29T12:42:00.003-05:00

When you grow up in a small town like I did, the county fair is a big deal. For this holiday weekend, Drew and I are staying at a hotel in Calistoga to soak in the town parade, sit by the pool and spin around tirelessly on the Gravitron.

The county fair is a great place to eat. There are corn dogs, cotton candy, caramel corn, ice cream, churros and more. And it's a good thing I only go once a year because these menu options are not approved for my bride-to-be diet. One of my fair staples is the funnel cake. Make these at home and reminisce on your days as a kid at the carnival.

Funnel Cakes
FN Test Kitchen

3 large eggs
2 1/4 cups milk
1/2 teaspoon pure lemon extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and lemon. Whisk well. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar mix. Repeat the process until all of the batter is used.

Creamy Potato Salad with Lemon and Fresh Herbs

2010-06-24T14:47:00.003-05:00

What would summer be without potato salad? As the 4th of July nears, think about adding this salad to your BBQ menu. It's a major crowd pleaser and guests will be prepared to splurge on their calorie intake. I like my salad cold, so keep it in the cooler or fridge just before serving. Nobody likes a warm creamy dressing on a hot day.

Creamy Potato Salad with Lemon and Fresh Herbs
Bon Appetit
• 3 pounds baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup mayonnaise
• 3 medium green onions, thinly sliced
• 1 celery stalk, cut into 1/3-inch cubes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons finely grated lemon peel

• Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Watermelon Salad with Feta and Mint

2010-06-16T13:00:00.003-05:00

Drew bought this gigantic watermelon at Costco last weekend and we had a ton left over after a BBQ. I brainstormed a couple ways to not let it go to waste, including making a sangria out of it. At the end of the day, this salad recipe sounded perfect and easy to make. The saltiness of the feta works nicely with the sweetness of the watermelon.

Watermelon Salad with Feta and Mint
Jacques Pépin

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

2010-06-09T12:03:00.005-05:00

Honestly, unless you are a vegetarian there is NO way that you can tell me that this thing does not look down-right delicious. With Spicy mayo, andouille and blue cheese, this sucker packs a serious punch.

Summer is officially here and we're packing up the car and heading up to Napa for a little poolside relaxation and some varsity grilling. I've been doing some menu planning this week and this burger has made the cut for Saturday's festivities. If people are turned off by the pecans in the recipe then just leave them out. Make sure to be patient when you are cooking your onions. Low and slow, friends. Low and slow.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Saveur

Spicy mayonnaise

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce

Burgers

1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)

Caramelized onions

1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar

6 large hamburger buns, split
8 ounces crumbled blue cheese

12 pickled okra pods, halved lengthwise*
3 cups watercress tops

For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

Strawberry Tart with Flaky Pastry

2010-06-08T12:20:00.003-05:00

The great thing about summer is how easy and delicious meals can be. When ingredients are at their peak, you really just have to wash them, chop them and serve them. Case-in-point this great recipe for a summer strawberry dessert.

Strawberry Tart with Flaky Pastry

1 teaspoon salt
1 1/4 cups ice water
3 1/2 cups chilled all-purpose flour, plus more for dusting
1 pound cold unsalted butter, cut into 1/2-inch pieces

1 cup heavy cream
3 tablespoons granulated sugar
1 tablespoon Grand Marnier
1 pound strawberries, thinly sliced
Confectioners' sugar, for dusting

Make the Pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
Preheat the oven to 425°. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375° and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners' sugar, cut into wedges and serve.

Spanakopita

2010-06-01T16:01:00.003-05:00

Drew and I headed over to Pacifica for a BBQ on Memorial Day with some close friends. Prior to the big day, my friend and I decided to go 'Greek'. I brought a leg of lamb that had been marinating in lemon juice, olive oil, lemon zest, garlic and rosemary for 24 hours and some spanakopita. For those of you that have never had spanakopita, it's a Greek staple and quite delicious warm or cold.

Recipes for this dish don't vary much. Here is an easy one from Tyler Florence.

Spanakopita

3 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions, white and green parts
3 garlic cloves, minced
2 pounds fresh baby spinach, trimmed, washed and roughly chopped
1/2 lemon, juiced
2 eggs, lightly beaten
12 ounces crumbled feta
1 tablespoon coriander seeds, toasted and ground
1/2 teaspoon freshly grated nutmeg
1/2 pound unsalted butter, melted
1 pound phyllo pastry sheets
1/4 cup finely chopped oregano
1/4 cup finely chopped chives
1/2 cup grated Parmesan

Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.

Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.

Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.

Prosciutto-Wrapped Scallops with Romesco Sauce

2010-05-21T13:50:00.003-05:00

Our good friends, Mike and Romy, are coming to visit this weekend and they love my home cooked meals. We have a hike in Marin, a visit to Napa, our engagement party at Press Club and the Lost finale. Yes, the Lost finale. I can't believe that I am doing a post on this but this is Drew's favorite show so I have decided to cook a feast for Sunday's big night. I figured surf and turf would be the way to go considering we'll be staring at a bunch of people trapped on a tropical island.

For the 'surf' part, I am thinking that this new recipe from this month's Bon Appetit should do the trick. Best part is that it is easy and I won't miss the show!

Prosciutto-Wrapped Scallops with Romesco Sauce

1/4 cup dry white wine
4 sun-dried tomato halves packed in oil, drained
1 garlic clove, peeled
1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup whole almonds
3 tablespoons olive oil
Coarse kosher salt

8 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
12 sea scallops, halved horizontally
Olive oil
Coarse kosher salt
Fresh thyme leaves (for garnish)

Before cooking the scallops, be sure to remove the muscle, which can be tough when cooked. Find the muscle by looking for the white strip that runs up the side of the scallop. You can usually pull it off with your fingers, but you may need to use a paring knife to tease the muscle away from the rest of the scallop.

Romesco sauce

Combine wine, tomatoes, and garlic in small saucepan; bring to boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.
Transfer tomato mixture to processor. Add peppers, almonds, and oil and blend until coarse puree forms. Transfer to small bowl. Season to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.

Scallops

Line rimmed baking sheet with parchment paper. Wrap 1 prosciutto strip around center of each scallop half, pressing ends together to seal. Arrange scallops on prepared sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Preheat broiler. Brush scallops lightly with oil; sprinkle with pepper and lightly with coarse salt. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1 to 2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few thyme leaves.

Blueberry Oat Scones

2010-05-06T12:56:00.002-05:00

Mother's day is around the corner which means most women are going to hang up their aprons for a day and kick their feet up. Now, I'm not a mother but if I was I would start dropping some hints on how I'd like to spend my morning in bed munching on these delicious scones. Just a thought...

Blueberry Oat Scones
Epicurious

3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

Pear-Cilantro Margarita

2010-05-03T11:22:00.003-05:00

I managed to get a massive sunburn this weekend from hiking the coastal trail in Marin and running around the city in some serious sunshine. While I was out-and-about, I was not too surprised to notice that every patio, bar and restaurant was packed. What is it about nice weather that makes everyone want a cocktail? Next time the weather permits, try this fun spin on a marg.

Pear-Cilantro Margarita
F&W

Ingredients

Ice
1 ounce reposado tequila
1 ounce pear nectar or juice
1/2 ounce Simple Syrup
1/2 ounce fresh lime juice
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon chopped cilantro, plus 1 small cilantro sprig for garnish

Directions

Fill a cocktail shaker with ice. Add all of the ingredients except the cilantro sprig and shake well. Pour into a chilled margarita glass and garnish with the cilantro sprig.

Poutine

2010-04-19T15:23:00.003-05:00

I'm off to Toronto this week for work and guess what...I've never been there. So when I think of Canada, I think Poutine. This recipe basically consists of fries, cheese curds and gravy. I can't believe that this recipe is not from Chicago or Wisconsin but my research says that French Canadians in Quebec are the genius behind this glutenous treat.

If you don't have access to cheese curds and you have tried to track them down at your local cheesemonger and asked around, I would not sub with anything else. You might as well skip the whole thing and do chili cheese fries instead. The curds make it.

Poutine
Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

Directions

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

The Boonville Hotel

2010-04-08T17:02:00.004-05:00

It's no secret that Drew and I love Anderson Valley but after last weekend our love has reached new heights thanks to our amazing stay at The Boonville Hotel.

This hotel is the whole package: AMAZING restaurant (we'll talk more about that in a second), an uber-friendly staff, bright and remodeled guest rooms with huge bathtubs, sprawling gardens and patio seating and an awesome outdoor cat named Gus! I mean, what's not to like?

The staff at Boonville Hotel quickly reminded me of why I love the area so much. Anderson Valley looks and feels very much like Napa did 30 years ago. The community is tight and small. The focus is on farming and agriculture. Living there is a way of life and there is no traffic! However, the area is unique in its own right. The climate is great for pinot, gewurztraminer and white riesling, the valley is cooler and foggier thanks to its proximity to the ocean and there is a tremendous focus on local and sustainable farming. People that live here eat well.

It's the focus on ingredients that make Boonville Hotel's restaurant, table 128, so good. Almost everything on your plate is either from the backyard or from a neighbor. The recipes are served family-style and are focused and not complex. For $38 you can get an amazing 3-course meal and for a couple dollars more you can get 4-courses. Make sure to sample the local wines by the glass or splurge on a bottle. Ask the man in the front of the house, Marcus, for some recommendations. He also makes a mean aperitif...

Another reason to stay at the hotel...the continental breakfast. Drink some locally grown and produced apple juice, try their scones or snack on some granola or lemon bars. Oh yeah, the coffee is bomb, too. Call the hotel, pack your bags and do yourself a favor. We can't wait to go back.

Grilled Asparagus with Pepper Zabaglione

2010-03-22T13:16:00.002-05:00

Leave it to Mario Batali to turn a healthy seasonal veggie into a super rich calorie splurge. Ladies, do your men refuse to eat veggies? Just put this sauce on them and I'm sure they'll lick their plate. If you would like to cut the richness, I would chop up some prosciutto and sprinkle it on top. The saltiness of the cured ham should do the trick.

Grilled Asparagus with Pepper Zabaglione

3 large egg yolks
1 large egg
3 tablespoons vin santo or other lightly sweet dessert wine
2 tablespoons unsalted butter, softened
1 tablespoon heavy cream
1 teaspoon freshly ground pepper
Kosher salt
2 pounds large asparagus
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Light a grill or heat a grill pan. In a heatproof medium bowl, whisk the egg yolks with the egg and vin santo. Set the bowl over a medium saucepan of simmering water and vigorously whisk the eggs over moderate heat until the sauce holds firm peaks, about 5 minutes. Remove the bowl of sauce from the heat.
In a small bowl, mix the butter with the heavy cream and pepper. Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm.
In a large bowl, toss the asparagus with the olive oil and season with salt. Grill the asparagus over moderately high heat, turning occasionally, until charred all over and crisp-tender, about 5 minutes. Transfer the asparagus to plates.
Set the bowl of sauce over the saucepan of simmering water and whisk over low heat until thick and just heated through, about 1 minute. Spoon the sauce over the asparagus, sprinkle with the Parmigiano-Reggiano and serve.

Beef and Guinness Pie

2010-03-15T12:13:00.002-05:00

If you live in Chicago, you have been celebrating St. Patty's all weekend. For those of you planning to celebrate on Wednesday, here is your recipe. If you don't own ramekins, don't stress. You can find them anywhere from Target, the grocery store and even at your local drug store. Have a safe and fun St. Patty's day!

Beef and Guinness Pie

2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

Warm Camembert with Wild Mushroom Fricassee

2010-03-05T13:09:00.003-06:00

Ok, I've been so MIA but...I got engaged and I've been drinking champagne for the last week! Do you forgive me?

The Oscars are right around the corner and nothing screams red carpet to me more than gooey melted cheese. That's because I can't think of anything more gratifying than looking at freakishly thin actresses in my bathrobe on my couch snacking on millions of calories of cheese. This recipe by Daniel Boulud (AKA the man) is easy and a crowd pleaser. Happy Oscars.

Warm Camembert with Wild Mushroom Fricassee

1/2 cup walnut pieces
One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
Sourdough toasts, for serving

Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Brussels Sprouts and Smoky Onions on Cheddar Toast

2010-02-22T15:59:00.002-06:00

I forget about certain foods all the time and before I know it 5 months have flown by and I haven't eaten one carrot, or a spoonful of peas and an ear of corn. And that makes me crazy. How could I possibly forget to eat some of the things I truly like?

Well, I feel like that with brussels sprouts, too. Now, Drew's not a big fan of these little guys which explains why we don't keep them around but that's changed. Last week, I went to the store and grabbed a big old bag of sprouts to make up for lost time. This recipe looks increadable and I cannot wait to test it out!

Brussels Sprouts and Smoky Onions on Cheddar Toast

From F&W

1 pound brussels sprouts, thinly sliced lengthwise
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
Salt and freshly ground pepper
1 teaspoon sweet smoked paprika
4 slices of multigrain bread, toasted
4 ounces extra-sharp cheddar cheese, thinly sliced

Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

Special Happy Hour at Press Club Tonight

2010-02-11T15:28:00.006-06:00

Hey San Francisco! Want to help fight breast cancer by drinking half priced wines by the glass with a chance to score 2 Warriors basketball tickets? I figured you would...

Head down to Press Club TONIGHT on 4th and Market under the 4 Season hotel to enjoy some rockin' Oracle Red Wine and the other usual suspects. Happy hour runs from 6-9pm. Hope to see you all there!

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

2010-02-11T14:31:00.004-06:00

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise

1/4 cup white wine vinegar
1/4 cup chopped fresh chives
2 tablespoons water
2 garlic cloves, minced

2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces

4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
1 1/4 pounds cooked bay shrimp
3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

Chile Con Queso

2010-01-28T11:19:00.004-06:00

The Super Bowl is just around the corner and that means it's time to start menu planning for a long day of drinking filled with snacks and small bites. Some of the usual suspects are buffalo wings (duh), sliders and potato skins but nothing beats a big bag of chips and and even bigger bowl of hot chile con queso.

This queso uses real cheese. Some folks were raised on Velveeta which melts nicely. The choice is really yours. There is no calorie counting on Super Bowl Sunday.

Chile Con Queso

1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste

Method:
1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2. Add the garlic and cook for another minute.
3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes.
5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6. Stir in the sour cream.
7. Add salt to taste.

Cheddar, Bacon, and Fresh Chive Biscuits

2010-01-21T17:51:00.002-06:00

Don't tell me that these don't look good. I mean, who in their right mind doesn't LOVE flaky, delicious biscuits!

I can think of a million and one uses for this. Let's brainstorm for a sec just for kicks:

Cut down the middle and insert a fried egg
Smother with honey
Bon Appetit suggests Dijon, thin sliced ham and leaf lettuce for a sandwich
Add a small spoon full of sour cream on top and serve with grilled steaks
Make corn chowder and dip in the soup

The options are endless. Get baking!

Cheddar, Bacon, and Fresh Chive Biscuits

6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Honey (optional)

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds.Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Warm Piquillo and Crab Dip

2010-01-14T18:49:00.005-06:00

Piquillo peppers are not spicy rather they have terrific flavor that almost resembles a bell pepper but not as sweet. You can find them in specialty food stores in the canned foods isle.

Warm Piquillo and Crab Dip

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup crème fraîche
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 pound Manchego cheese, shredded (1 cup)
One 9-ounce jar piquillo peppers, drained and cut into strips

Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fraîche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego. Spread in an 8-by-11-inch baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil for 5 minutes, or until the cheese is melted and the dip is heated through. Serve hot.

Foie Gras with Date Purée and Pomegranate

2010-01-11T19:46:00.002-06:00

I'm always looking for unique hors d'oeuvres to serve at my next party because I take them very seriously. A hors d'oeuvres is a cook's first impression and you only get one chance. Make sure to capitalize on this opportunity and challenge yourself. If you want to take it easy, do a cheese plate or salmon lox but just make sure to get really good ingredients no matter what the recipe.

Foie Gras with Date Purée and Pomegranate

yield: Makes 32 hors d'oeuvres

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate... more ›

1/4 pound Medjool dates (packed 1/2 cup), pitted
1/2 cup boiling-hot water
1 tablespoon plus 1 teaspoon pomegranate molasses
1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
1 (6 1/2-ounces) block foie gras, chilled

Garnish: pomegranate seeds (from 1 pomegranate) preparation

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.

Preheat broiler.

Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).

Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)

Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Thomas Keller's Ad Hoc Fried Chicken

2010-01-06T17:01:00.003-06:00

Napa locals and savvy visitors know to skip the French Laundry and Bouchon and roll up their sleeves for a meal at Ad Hoc instead. The idea for Ad Hoc came from Chef Keller himself which he describes as "simple - 5 days a week we'd offer a 4 course family style menu that changed each day, accompanied by a small, accessible wine list in a casual setting reminiscent of home. We wanted a place to dine for our community and ourselves." And he did just that.

I've had an Ad Hoc Christmas. My step dad gave me the beautiful cookbook and I scooped up some of the pre-made brine and batter at Williams-Sonoma. What some of you may not know is that Ad Hoc is known for its fried chicken. Let me tell you, this stuff is bomb. The batter and brine are easy to create yourself by following the recipe but if you have the pre-packed bag there are NO excuses! Make sure to serve with some mac & cheese and collard greens.

Thomas Keller's Ad Hoc Fried Chicken

1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons
Two 3-pound chickens
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish

In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Grandmother Shaw's Sugar Cookies

2010-01-06T12:31:00.001-06:00

My dad sent out an email this week to some family members trying to track down my grandmother's sugar cookie recipe. After a little back and forth, he was able to get it and share it with all of us. Sugar cookies are simple and delicious but dangerous to keep around the house. You can never stop at one so I recommend doubling the batch.

Grandmother Shaw's Sugar Cookies

1 CUP SHORTENING
2 CUPS SUGAR
2 EGSS
3 1/2 CUPS FLOUR
4 TSP BAKING POWDER
1 TSP SALT
1 TSP VANILLA
1 TABLESPOON MILK

CREAM SUGAR AND SHORTENING. ADD EGGS, ONE AT A TIME. BEAT AFTER EACH ADDITION.

CHILL DOUGH FOR 1 HOUR.

ROLL OUT DOUGH, CUT INTO ROUNDS.

BAKE AT 350 FOR 8 MINUTES OR UNTIL LIGHTLY BROWNED.

Chicken Paillards with Clementine Salsa

2010-01-04T12:15:00.004-06:00

Happy New Year, Dear Reader!

The last 10 days in Chicago felt like a month but now I am back home in sunny San Francisco ready to start cooking again. First up is this recipe by Lora Zarubin that takes advantage of clementines in the height of their season. This is an easy recipe for a weeknight or casual dinner party with some friends.

Chicken Paillards with Clementine Salsa

4 5-ounce chicken breast halves
4 clementines, peeled, diced (about 1 cup)
1 cup cherry tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 serrano chile, seeded, minced
2 tablespoons olive oil
1/2 cup fresh clementine juice (from about 6 clementines)

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD Can be made 1 day ahead. Cover and chill.
Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Horseradish-and-Herb-Crusted Beef Rib Roast

2009-12-21T20:14:00.003-06:00

This rib roast is the perfect wow-factor for the holidays and big enough to feed a small army. Food and Wine Magazine suggests serving it with popovers and I second that idea!

Horseradish-and-Herb-Crusted Beef Rib Roast

2 sticks unsalted butter, softened
1 head of garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup plus 2 tablespoons chopped thyme
3 tablespoons chopped rosemary
3 tablespoons chopped sage
One 16-pound rib roast of beef
Salt and freshly ground pepper

Preheat the oven to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125° for medium rare. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.