Brooks' Sweet Onion Tart

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

Serves approximately 6-8

Ingredients :

Spanish Onions 1 lb

Unsalted Butter 1 Tbsp

Brown Sugar 1/2 cup

Baby Swiss Cheese, Shredded 1 cup

Eggs, Beaten 1 cup

Heavy Cream 3/4 cup

Pie Shell, Pre-Baked 1 each

Puff Pastry Sheets 1 each

Directions:

Preheat oven to 350. Slice onions 1/4” thick. In a sauce pan, add butter and cook onions.

Add brown sugar and caramelize onions. In a separate bowl, add beaten eggs and cream.

Add cooked caramelized onion mixture to egg mixture and blend. Add all ingredients into

the pre-baked pie shell. Bake in a 350 oven for approximately 60-90 minutes until set.

Slice puff 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.

Brooks' Sweet Onion Tart

Leeks Vinaigrette

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.

Leeks Vinaigrette

Shaved Fennel Salad with Avocado and Fresh Herbs

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. 

Shaved Fennel Salad with Avocado and Fresh Herbs

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

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.

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

Risotto with Butternut Squash, Leeks, and Basil

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.

Risotto with Butternut Squash, Leeks, and Basil

Grilled Asparagus with Pepper Zabaglione

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

1. 3 large egg yolks
2. 1 large egg
3. 3 tablespoons vin santo or other lightly sweet dessert wine
4. 2 tablespoons unsalted butter, softened
5. 1 tablespoon heavy cream
6. 1 teaspoon freshly ground pepper
7. Kosher salt
8. 2 pounds large asparagus
9. 2 tablespoons extra-virgin olive oil
10. 3 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Grilled Asparagus with Pepper Zabaglione

Grilled Vegetable Stacks

Grilling isn't always about meat. In fact, it's really hard to beat any grilled vegetable that's been brushed with olive oil, properly seasoned and put on the grill. I love the taste or 'char' and the texture that the burnt strips give to each piece. This recipe is a great way to enjoy a variety of vegetables in their peak and will pair perfectly with virtually any meat.

Grilled Vegetable Stacks

2 medium eggplants
Salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
1⁄2 cup extra-virgin olive oil, plus additional for brushing
vegetables
2 1⁄2 tbsp. red wine vinegar
1 tbsp. coarsely chopped fresh parsley
1 tbsp. coarsely chopped fresh basil
Freshly ground black pepper
1⁄4 cup diced red bell pepper (or hot chile, such as
serrano)

1. Slice eggplants into 1⁄4"-thick rounds, sprinkle with salt, and layer in a colander. Weigh down with a plate and set aside to drain for 20 minutes. Brush salt off eggplant. 2. Preheat a gas or charcoal grill (or place a stove-top grill pan over medium-high heat). Slice squash and zucchini into 1⁄4"-thick rounds and slice tomatoes into 1⁄2"-thick rounds. Lightly brush all vegetables with olive oil, then grill, turning once, until tender and slightly charred, about 30 seconds per side for tomatoes, 2–3 minutes per side for eggplant, squash, and zucchini.

3. Whisk together 1⁄2 cup olive oil, vinegar, parsley, and basil in a mixing bowl. Season with salt and pepper. To assemble, place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.

Grilled Vegetable Stacks

Grilled Corn on the Cob with Cheese and Lime

Summer is around the CORNer so that means it's time to start shucking! This popular street food snack found in Mexico can be made in your backyard with ease all summer long. The person that came up with this classic combo is after my own heart. Mayo...check. Cheese...check. Citrus...check. Viva Mexico!

Grilled Corn on the Cob with Cheese and Lime

• 4 ears of corn in the husk
• 1/4 cup mayonnaise, (You can sub sour cream if you want to keep it on the light side)
  
• 1/8 teaspoon cayenne, or to taste
• 3/4 cup shredded cotija or feta

• Accompaniment: lime wedges

Prepare grill.

Soak corn in husks in cold water 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals until husks are charred, about 10 minutes. Shuck corn and grill until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl whisk together mayonnaise and cayenne. Using the small teardrop-shaped holes on a four-sided grater grate cotija.

Brush mayonnaise mixture onto hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.

Grilled Corn on the Cob with Cheese and Lime

Citrus-Glazed Carrots

This is definitely not the first time I have posted a Lora Zarubin recipe on my blog. My sister and her husband love her cookbook, I Am Almost Always Hungry and have had the privilege of trying her dishes in their family's very own kitchen. Since I have moved to California, I have tried many of her recipes but this is the one I have cook most often in my own kitchen.

I always try to get my hands on baby carrots because I think they look more elegant on the plate for parties, but using medium sized carrots does the trick, too. If you double the recipe make sure to tack on about 10 extra minutes of cooking time.

Citrus-Glazed Carrots
* 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
* 2 cups (or more) water
* 1 cup fresh orange juice
* 1/2 cup sugar
* 1/4 cup fresh lime juice
* 2 tablespoons (1/4 stick) butter
* 2 1/2 teaspoons finely grated orange peel
* 2 teaspoons finely grated lime peel
* 1 teaspoon salt
* 1 tablespoon chopped fresh parsley

Preparation

Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.

Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Citrus-Glazed Carrots

Italian Kale with Walnuts and Parmesan

I've really grown to love Kale. This winter veggie is in the cabbage family and is related to some of my other favorites including broccoli, brussels sprout, cauliflower and collard greens. People (such as my mom) cannot stand any of these veggies but I think that's just because they have a bad reputation. The veggies don't require much and are quite versatile. You can boil, saute, steam, roast, bake and broil them. They can be used in delicious soups and add texture as any side dish. Go on and give them another shot.

In this case, I sauteed and broiled kale to make as a side for our Harrisa Chicken and Cheese Grits for an easy weeknight dinner.

Kale with Walnuts and Parmesan
1 bunch of Kale (green or black) chopped
1/2 cup of walnuts (I used fresh ones from our ranch) Add more if you'd like
1/4 cup of Parmesan
3 tablespoons of Olive Oil
Salt and pepper to season

Turn oven to broil.

Add olive oil and kale to pan on medium heat. Saute for 6 minutes. Add walnuts and stir for 1 minutes. Remove pan from heat and put kale mixture in a baking pan. Cover with Parmesan cheese and place under broiler until golden brown about 45 seconds.

Italian Kale with Walnuts and Parmesan

Creamed Onions

Since our family has grown to include significant others, children and friends, my mom asked everyone if there were any traditions that they would like to incorporate on Thanksgiving. My step father said that his family always had creamed onions so my brother in law took a stab at it this year and it was actually one of my favorite bites of the meal. He used this recipe as the base but added some stone mustard and Parmesan cheese. They were delicious. I just wish he made more of them...

Creamed Onions

• 2 lb white pearl onions, left unpeeled
• 1 1/4 teaspoons salt
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream or half-and-half
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups coarse fresh white bread crumbs (from 1/4 lb bread with crusts removed)

Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes. Drain well in colander and transfer to a buttered 2-quart baking dish.

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

Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute. Add cream in a stream, whisking, and bring to a simmer, whisking. Simmer sauce, stirring occasionally, 2 minutes. Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.

Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.

Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.

Creamed Onions

If you haven't started planning your Thanksgiving menu you better get started. Lucky for you, all the cooking mags are packed with holiday recipes and I'm sure you can dig up some family favorites that have been passed down for generations. Thanksgiving is not the holiday to procrastinate.

This recipe is a spin on a classic side dish that we are all probably familiar with. If the chili powder turns you off, simply skip it and just leave the pecans plain. Either way you can't go wrong with these flavors.

Sweet Potato Gratin with Chile-Spiced Pecans

1. 5 pounds sweet potatoes
2. 4 tablespoons unsalted butter
3. 2 cups pecans (8 ounces)
4. 2 tablespoons sugar
5. 1 teaspoon chipotle chile powder
6. Kosher salt
7. 1/4 cup honey
8. 1/2 teaspoon cinnamon
9. 1/4 teaspoon ground allspice
10. 1/8 teaspoon ground cloves
11. 1/2 cup heavy cream
12. Freshly ground pepper
13. 2 cups mini marshmallows

Directions

1. Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
2. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
3. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
4. Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.

Make Ahead

The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.

Broccolini with Pecan Brown Butter Sauce

I discovered broccolini too late in life. This unique vegetable was developed in Japan and looks like longer and skinnier broccoli. It's down right yummy and can be found pretty easily in stores. This would make a perfect side for Thanksgiving or Christmas dinner and was just featured in the holiday issue of Bon Appetite.

Broccolini with Pecan Brown Butter Sauce

* 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
* 6 tablespoons (3/4 stick) butter
* 1/4 cup finely chopped shallots (about 2 medium)
* 1 garlic clove, chopped
* 1/2 cup toasted pecans, coarsely chopped
* Coarse kosher salt

Preparation

Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.

Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.

Broccolini with Pecan Brown Butter Sauce

Steakhouse Dinner at Home!

In this economy it's tough to go out for a steak dinner. So when I was craving red meat this week, I decided to recreate the American classic in my home and for more than half the price. So, here are my tricks:

1) Sub skirt steak for a NY Strip or Filet. Skirt Steak is SO underrated and if cooked properly it can be tender and delicious. A 1 pound skirt steak can feed 4 people and it will probably cost you $8. NY Strip or filets typically start at $18 per pound at the store and $36 at the restaurant!

2) Use plain veggies. Refrain from buying cream, butter, onions, and more for creamed or scalloped dishes. Just buy sour cream (starts at $1) for your baked potato and you've saved at least 6 bucks. Roasted asparagus or brussel sprouts tossed in olive oil and salt and pepper is simple, delicious and pairs well with steak. Avoiding scalloped potatoes and creamed spinach is better for your waist line anyway...

3) Find a good red wine under $20. A decent Cabernet will start at $45 so ditch the traditional pairing and go for a different verietal that goes just as well with meats. An Argentinian Malbec would be a fine substitute and you can find them easily for 18-20 dollars.

Happy budget dining!

Steakhouse Dinner at Home!

Grill-Roasted Vegetables with Pine Nut Pesto

Unlike a lot of fruit lovers out there, I love Fall's bounty. To me, nothing beats root vegetables and preparing them can be easy. Better yet, prep can be delegated. So children, friends and spouses can join you in the kitchen. Every cook has a task they love to delegate. For me, it's deveining shrimp and shucking corn. I can't remember the last time I did either. Delegating aside, this recipe doesn't call for much but some good ol' peeling and chopping.

In addition, this recipe gives you the grill vs. roast option so chose whatever you like best. For me roasting is easier than breaking out my grill pan. You can also skip the pesto and buy store bought but making pesto is a snap and fresh is always better.

Grill-Roasted Vegetables with Pine Nut Pesto

1. 1 pound carrots, cut into 1-inch pieces
2. 1 pound parsnips, cut into 1-inch pieces
3. 1 pound brussels sprouts, halved lengthwise
4. One 2 1/2-pound butternut squash—peeled, seeded and cut into 1/2-by-1 1/2-inch pieces
5. 2 large shallots, cut into 1/2-inch wedges
6. 6 thyme sprigs
7. 1/2 cup extra-virgin olive oil
8. Salt and freshly ground pepper
9. 1/4 cup plus 2 tablespoons pine nuts
10. 1 tablespoon unsalted butter
11. 1 large garlic clove, thinly sliced
12. 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil. Season generously with salt and pepper.
2. Preheat a gas grill to high heat (about 425°). Place 2 perforated grill pans directly on the grate to heat for about 10 minutes. Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally, until they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan in a 425° oven, stirring them occasionally.
3. Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a mini processor. Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.
4. Transfer the vegetables to a large bowl and toss with the pine nut pesto. Serve hot or warm.

Grill-Roasted Vegetables with Pine Nut Pesto

Fresh Artichoke and White Bean Crostini

I know this looks like a lot of ingredients for a tiny crostini but you should have most of these laying around and if you don't have the exact cheeses listed in the recipe go ahead and improvise. I should name my next blog Everything is Better with Cheese.

Crostinis have great texture and white beans with a little salt and lemon could be one of my favorite snacks. If you don't want to go through the labor of carving out fresh artichoke hearts just use the canned or jarred ones. I like to drain them and give them a quick rinse so they are not so oily. This cuts prep time and makes the recipe more accessible. Maybe an after work bite with a nice glass of Sauvignon Blanc?
Fresh Artichokes and White Bean Crostini
Ingredients

4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Lemon wedges

Preparation

Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.

Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Fresh Artichoke and White Bean Crostini

Grilled Tuna with Basil Butter and Fresh Tomato Sauce

Now we all know that I am not a fish person but look at this dish! Who doesn't love any kind of flavored or textured butters? Can't you just imagine all those roasted tomatoes topped with fresh basil butter on that great cut of mouth-watering tuna? I'm sorry, but I can begin to like fish with a recipe like this.

It's been several days since my last post and I am sorry Dear Reader. However, tomorrow we are finally en route to San Francisco where I will begin yet another culinary adventure! First stop? The store to pick up some tuna to cook this Cooking Light recipe for my sister, her husband and my fish-loving boyfriend. A treat for all!

Grilled Tuna with Basil Butter and Fresh Tomato Sauce
Ingredients

Basil Butter:
3/4 cup fresh basil leaves
2 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Sauce:
2 teaspoons olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
3 cups grape or cherry tomatoes, halved
1/2 cup dry white wine
3 tablespoons capers
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/4 cup chopped fresh flat-leaf parsley

Tuna:
4 (6-ounce) tuna steaks (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 basil leaves (optional)

Prepare grill or broiler.

To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.

To prepare sauce, heat oil in a saucepan over medium-high heat. Add onion and 2 garlic cloves; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Stir in wine, capers, vinegar, and sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in parsley. Set aside.

To prepare tuna, sprinkle tuna with 1/2 teaspoon salt and pepper. Place tuna on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until desired degree of doneness. Serve with sauce and basil butter. Garnish with basil leaves, if desired.

Grilled Tuna with Basil Butter and Fresh Tomato Sauce

Pope's Tomato Pie

Well, summer is in full force and that means it is Tomato season! In fact, they are $1 a pound at our grocery this week. So what better time to make a Tomato Pie. This recipe, that one of my dearest Atlanta friends gave me years ago, makes two pies and it is one of those dishes that tastes even better the next day re-heated or cold!

Pope's Tomato Pie

2 deep dish pie crusts
4 large beefsteak tomatoes
1 large vidalia onion
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
fresh parmesan cheese
2 bags fresh spinach
1-2 yellow squash
bread crumbs ( I prefer Panko)
olive oil, salt, pepper and oregano

Pre-cook shells for 10 minutes at 400. Saute spinach and garlic in olive oil. Add chopped onions and saute until soft. Add squash and continue to saute until slightly tender. Add salt, pepper and oregano to taste.

Slice tomatoes in sandwich type circles. Remove pie crusts from oven and layer veggies, tomatoes and cheese and then top with bread crumbs and parmesan.

Bake for 350 for 30 minutes until golden brown. Yummy, enjoy.

Pope's Tomato Pie

Sugar Snap Peas

My sister's friends were kind enough to have us over for dinner the other day. Turns out they can cook. However, before the feast they gave us a very simple dish to snack on. I have been obsessed with sugar snap peas ever since. They're crisp, they're sweet and don't put a brick in your stomach. A great bite.

You can purchase sugar snap peas that have the ends snipped off and are ready for eating at any major grocery store. Otherwise, you should be able to find them in the produce isle where you can buy by the pound. They served their peas with a simple hummus for dipping.

Sugar Snap Peas

Garlic Fries

I went to the Cubs vs. Giants game last night at AT&T stadium in downtown San Francisco (BTW we killed the Giants). I had never been to the field before but had seen pictures and knew it was by the water and quite beautiful. What everyone forgot to tell me was how amazing the food was! Do you know that they have sushi there in addition to one of the spiciest bloody mary's I have ever had in my life? No to mention a wine bar and a line around the block for the garlic fries. And that's really what this post is about.

When you walk into AT&T field all you smell is garlic. It's impossible NOT to smell it. The wait in line is worth it. If you think the portion below sounds like a lot of garlic you are right. Don't skim down. If anything add more. It's quite the indulgence.

Garlic Fries
oil for frying (peanut or vegetable)
4 Russet potatoes or 12 oz bag of frozen pre cut fries
1/2 cup fresh minced garlic
1/4 cup kosher salt
1 tblsp black pepper
1 tblsp dried thyme
2 tblsp extra virgin olive oil

Directions:
Cut the washed potatoes into 1/2 inch to 3/8 inch thick strips (if using a French mandolin set it to its thickest setting). Heat the oil in a cast iron pot or any heavy duty pot to 360 degrees.
Heat the olive oil in a frying pan then add the minced garlic for 30 seconds. Remove from pan and add to a mixing bowl with the salt, pepper, and thyme. Mix well.

The potatoes must be fried three times for best results. In batches, if necessary, place the raw fries into the oil for 90 seconds. Remove and let drain. Drop fries again for another 90 seconds. Remove and let drain. Drop fries in again this time for 60 seconds or until crisp and golden brown.

While the fries are still warm toss them with the garlic seasoning.

Garlic Fries