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

Bacon Swiss Burgers with Tomato and Avocado

It's almost impossible to make it through Memorial Day Weekend without grilling burgers. Whether it's turkey, veggie, lamb or beef, chances are you'll be at least eating one. Nothing beats grilling with friends and family on a sunny afternoon with some cold beers. It's the type of meal where everyone can chip in on prep and groceries and clean up is usually a snap if you use disposable plates and utensils. The best part about BBQ is that you usually eat more than once. In fact, seconds and thirds are often encouraged. So, dust off your grill, chill some beers and get a group together. Here's a burger recipe that is sure to hit the spot.

Bacon Swiss Burgers with Tomato and Avocado

• 8 slices of bacon
  
• 1 pound ground beef chuck or sirloin
• 1 teaspoon Worcestershire sauce
• 1 or 2 dashes Tabasco sauce
• 1/4 teaspoon dried thyme leaves
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for grilling
• 4 slices Swiss cheese
• 4 hamburger buns, toasted, for serving
• Thinly sliced ripe tomato, for garnish
• Thinly sliced red onion, for garnish
• Sliced ripe avocado, for garnish
• Boston lettuce leaves, for garnish

1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.

2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.

4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)

5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

Bacon Swiss Burgers with Tomato and Avocado

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

A Little Laugh for Bacon Lovers

A Little Laugh for Bacon Lovers

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Taste of Howell Mountain, June 20

There are a lot of events in Napa Valley but there is only one that you really can't miss and that is Taste of Howell Mountain. I just found out that tickets are still available so I am telling all of you so you can swipe one up ASAP. This year's event is June 20 at Charles Krug, which is a great valley floor winery in St. Helena that is easily accessible of HWY 29. Festivities start at 2 and the party lasts well into the night. Tickets in advance are $95 and $125 at the door. Let me stress that this event includes some of the BIGGEST and BEST Zins, Cabs and Merlots in the valley and the world so if you are serious about your reds you MUST do yourself a favor and buy your ticket here.

See you at the event!!!

Taste of Howell Mountain, June 20

Fontina Risotto Cakes with Fresh Chives

We've been in Boston for a week catching up with old friends. Last night, I cooked a 3-course dinner for the four of us and the star of the show were these risotto cakes. Sunday night, my friend and I watched Iron Chef 'Battle Rice' and the challenging chef made these for one of his dishes. My friend and I agreed that these were a must do.

Risotto is really a labor of love so be prepared to stand and stir. Also, I always keep a little extra stock on hand because it usually needs a touch more. I added garlic to the onions while they sauteed which I would highly suggest. I served the cakes on the bottom of the plate, piled haricot verts on top and then leaned to pesto lamb chops crosswise on top. The cakes were every one's favorite but the lamb was in a close second...

Fontina Risotto Cakes with Fresh Chives

• 3 cups (about) low-salt chicken broth
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 cup plus 2 tablespoons arborio rice
• 1/4 cup dry white wine
• 6 tablespoons grated Parmesan cheese
• 2 tablespoons (1/4 stick) butter

• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh chives
• 1 large egg yolk

• 2 large eggs
• Canola oil (for frying)

• Additional grated Parmesan cheese
• Fresh chives

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.

Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.

Serve risotto cakes sprinkled with cheese and garnished with chives.

Fontina Risotto Cakes with Fresh Chives

June 13th Supper Club

Don't miss out on the next supper club, June 13th. Fruits and veggies are taking their stride. No better way to take advantage of summer's bounty then with a seasonal 5 course tasting menu and wine pairing. Reserve now.

June 13th Supper Club

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

This recipe is a repeat offender but it was a crowd favorite at Saturday's Supper Club so I thought I'd post it again. As far as soups go, this one is as easy as it gets. Thank you to Hubert Keller at Fleur de Lys in San Francisco for sharing this with us via Bon Appetit. Osetra caviar is not in my budget so I go for a small jar of the Whitefish caviar that you can find at the super market. It costs much less and looks just as elegant. However, don't skimp on the crab and go for the canned stuff. You'll regret it.

Please forgive the photo. It does the dish no justice.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

• 3 tablespoons butter
• 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
• 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
• 4 cups chicken stock or canned low-salt chicken broth
• 3 cups chopped spinach leaves (about 3 1/2 ounces

• 6 tablespoons flaked fresh crabmeat
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 3/4 cup diced peeled pitted avocado

• 6 teaspoons good-quality black caviar (such as osetra)

Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.

Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.

Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

Falafel

I get a serious craving for falafel about once a month. I rarely make it at home because when the craving hits I need it right there and then but I do whip some up for some casual dinner parties every once and while. If you live in San Francisco, you must visit King of Falafel to get your quick fix. This place is the real deal. Finding good falafel is like finding a good dry cleaner. Once you've found it, you stick with it.

Falafel 
1 lb dried chick peas, soaked overnight, drained and rinsed 3 cloves  garlic  crushed 1 lg onion finely chopped 1/3 c fresh parsley   chopped 1 tsp ground coriander seeds 1 tsp ground cumin 1 tsp salt 1 tsp baking soda dissolved in 1/2 c. water vegetable oil   for deep-frying 7 pita bread, tops cut off 1  head lettuce, coarsely chopped 2 tomatoes, coarsely chopped 7 sm sweet pickles, sliced
Sesame Sauce, recipe follows
Hot Sauce, recipe follows

In a food processor or blender, grind the soaked chick peas.  Add the garlic, onion, parsley, coriander, cumin, salt, and baking soda mixture. Process until smooth.  In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking.  With a 1 1/2-inch ice cream scoop, form the falafel mixture into balls the size of golf balls, using a flat knife or spatula to smooth out the scoop.  Carefully slide the falafel into the oil.  Continue shaping falafel and adding them to the oil, but do not crowd the pot.  Cook the falafel until golden brown, about 3 minutes.  Turn and continue to cook until golden brown all over, about 3 minutes more.  Remove the falafel from the pot with a slotted spoon and drain on paper towels or paper bags.  Keep warm while continuing to fry the falafel until all the mixture is used.  To serve as a sandwich:  Place 4 falafel balls in the pocket of one pita. Drizzle 2 tablespoons of the sesame sauce and 1 tablespoon hot sauce (to taste) over the falafel.  Add some of the lettuce and tomato, a drizzle more of the two sauces, and top with a pickle.  Continue assembling the remaining falafel.

To serve as hors d'oeuvre:  Make a dipping sauce of 2 parts sesame sauce and 1 part hot sauce.  Place a bowl of the sauce in the center of a platter lined with lettuce leaves.  Fry and drain the falafel, skewer each with a toothpick, arrange around the dipping sauce and serve.  Makes 7 sandwichs or 35 individual hor d'oeuvres   Sesame Sauce:  1 c. tahini paste 1 clove garlic, crushed juice of 1 lemon 1/4 c. cold water 1/4 tsp. salt dash of black pepper  Combine all ingredients in a bowl and whisk until smooth.  Refrigerate until ready to serve. Makes 1 1/2 cups.   Hot Sauce  1 1/2 c. tomato sauce 1/2 tsp. dried red pepper flakes 1/4 tsp. salt dash of black pepper  Combine all the ingredients in a non-reactive small saucepan and heat over low heat, stirring occasionally, until the mixture reduces slightly and thickly coats the back of a spoon, 30 minutes.  Remove from the heat and allow the sauce to cool to room temperature.  Serve. Makes 1 1/2 cups.

Falafel

Tarragon Shallot Egg Salad Sandwiches

Ever eat 5 deviled eggs in one sitting? I've eaten even more than that. So why not just make them into a sandwich? I mean, that's basically what egg salad is! The key to this sandwich is the seasoning. Make sure you season and taste until you get it just right. I like to chop up capers and add them for some extra saltiness. Make sure to brush your teeth if you are going into a meeting after eating one of these bad boys. You know what I'm talking about...

Tarragon Shallot Egg Salad Sandwiches

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
• 2 teaspoons tarragon vinegar or white-wine vinegar
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For sandwiches

• Mayonnaise for spreading on bread (optional)
• 12 slices seedless rye bread or 6 kaiser rolls
• 3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Tarragon Shallot Egg Salad Sandwiches

Key Lime Pie

Last night, we celebrated my Step-Dad's birthday with a low-key dinner at home. I know that his favorite thing on the planet is key lime pie so I offered to make a couple and bring them with us as a surprise. I've made countless key lime pies for him in the past and this is the recipe I use each time with little variation. The only things worth mentioning is that, if you have it in you, buy fresh key limes and squeeze them instead of using the bottled stuff. It really makes a huge difference. As for the crust, save yourself the time and money and buy store bought. No one will ever notice. Lastly, I like to add about a teaspoon of sugar and vanilla to the whipped cream for a little extra flavor.

Key Lime Pie

For crust

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)

For topping

• 3/4 cup chilled heavy cream

Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Key Lime Pie

Caramel Ice Cream

Last Saturday was another supper club and I decided to do a New American menu. What is more American than apple pie? Well, I didn't make an apple pie but I did do an apple, pear and cranberry crisp and served some homemade caramel ice cream on top. This ice cream was the fan favorite of the night.

I'm a beginner ice cream maker. In fact, I don't even have a machine. But I managed to borrow one for a co-worker and she gave me some helpful tips about freeze time and flavors she loves. I decided that caramel would be the best match for the crisp so I looked around for a recipe and found this one on Epicurious. I always read the comments left by other cooks that have made the recipes in the past. You can really learn from their trials and tribulations so I decided to take a majority of their advice and go with 6 yolks instead of 8. Boy, they were right. 6 yolks is rich enough. This ice cream is certainly an indulgence but isn't that what life is about?

Homemade Caramel Ice Cream

• 1 vanilla bean
• 1 cup sugar
• 1/4 cup water
• 1 1/2 cups whipping cream
• 1 cup whole milk
• 8 large egg yolks

Split vanilla bean in half lengthwise. Scrape seeds into large saucepan; add bean. Add sugar and 1/4 cup water and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve, about 4 minutes. Add milk; bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk caramel mixture into yolks. Return custard to saucepan and stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl; refrigerate until cold.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to covered container and freeze until firm.

Caramel Ice Cream

Pimento Cheese

For those of you that didn't grow up with mass quantities of pimento cheese in your fridge at all times, I'm sorry. My mom always has this stuff on hand and there are a million ways you can enjoy it. While bacon-pimento grilled cheeses are dy-no-mite, sometimes a little spread on a cracker can really go a long way. Better yet, a little spoonful over a bowl of chicken tortilla soup or clam chowder never hurt anyone. So do yourself a favor and whip up a batch of this cheesy goodness. It can last for up to a week in the fridge (although I assure you it will be gone in 2 days) and you'll put it on everything!

Pimento Cheese
Food & Wine Magazine

1. 1 cup mayonnaise
2. 1/4 cup small Vidalia onion, finely chopped
3. 1/2 teaspoon hot sauce
4. 1 pound sharp cheddar cheese, coarsely shredded
5. 1/2 cup diced drained pimientos (from one 7-ounce jar)

Directions

1. In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.

Pimento Cheese

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Seared scallops are a favorite of mine so I am always up for trying new recipes that call for them. While this recipe has a long list of ingredients, you should have most of these items in your pantry already so don't stress. When I lived in Chicago, I could never find frisée in stores but that is not the case in California. If you can't find any frisée, just sub with some spring greens or baby arugula.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

1. 1/4 pound thickly sliced bacon, diced
2. 7 tablespoons extra-virgin olive oil
3. 1 small shallot, minced
4. 2 tablespoons sherry vinegar
5. 1/4 cup chicken stock
6. 1 tablespoon Dijon mustard
7. 1 tablespoon whole-grain mustard
8. Salt and freshly ground pepper
9. 3/4 cup all-purpose flour
10. 3/4 teaspoon baking powder
11. Pinch of cayenne pepper
12. 3/4 cup milk
13. 2 eggs, separated
14. 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
15. 3/4 cup fresh corn kernels
16. 12 jumbo sea scallops (about 1 1/2 pounds)
17. 1 head of frisée, leaves torn

Directions

1. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
2. In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
3. Preheat the oven to 200°. In a large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling, about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
5. Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

The recipe can be prepared through Step 3 up to 4 hours ahead and kept at room temperature. Reheat the corn cakes before serving.

Seared Scallops and Corn Cakes with Bacon Vinaigrette

Artichoke Tea Sandwiches

My very best friend is having a baby so I'm off to Boston in a couple weeks to lend a helping hand for 6 days. I've also been put in charge of the majority of the food for the shower which will surely include some of my killer quiches but I'm also thinking that a simple tea sandwich can be just what the doctor ordered. I was just reading last month's edition of Saveur and I read a fabulous article about artichokes. The piece included several recipes including this quick and easy one. I'm sure it will be a hit at the baby shower!

Artichoke Tea Sandwiches

2 14-oz. cans artichoke hearts in water, drained and chopped
1 1/4 cups mayonnaise
1 tbsp. onion powder
1 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper

20 slices white or wheat sandwich bread

1. In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne and season with salt and pepper.

2. Divide mixture evenly between 10 slices sandwich bread, top each with remaining bread slices, and cut off crusts with a serrated-blade knife. Cut each sandwich square diagonally to create 2 triangles.

3. Transfer to a platter and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to soften before serving.

Artichoke Tea Sandwiches

In My Next Life...

...I want to cook for celebrities and live in New York City just like my friend Andrew... http://www.rachaelrayshow.com/show/segments/view/backstage-jillian-michaels-big-surprise/

Andrew is one of the biggest foodies I know and writes an awesome blog called End of Fork. Check it out in my blogroll. Congrats, Andrew!

In My Next Life...

Casanova

Since we've moved to California, Drew and I have been in 5th gear trying to find jobs, make friends and explore a place we've only visited a handful of times and try to make it feel like home. Needless to say, it takes it's taken a toll. Last week, we did a quick search for hotels on the central coast and sure enough we were able to score a deal in Monterey that wouldn't break the bank. Didn't hurt that the weather forecast projected numbers in the 80's. Sold. Asked for the weekend off from the winery and hopped in th car to eat, drink and beach it.

Ironically, my brother and his wife were Carmel earlier in the week and he had mentioned that his 'favorite' restaurant in Carmel was Casanova. Being that my brother likes to eat and drink as much as I do, I did what I never do which is made a reservation without looking at the menu online. That's trust.

I haven't written about a restaurant in a long time and the truth is that I haven't had an experience that was blog worthy. Well that's until now. If you visiting California's Central Coast, I highly recommend that you and a loved one do yourself a favor and check this spot out. It has an approachable 3 course pre-fix menu with a wine list that's over 20 pages. Casanova has a bright and romantic personality that is infectious. The restaurant is actually a tiny English inspired cottage where each room has been converted into an intimate dining room.

I've been dying to try Brown Estate's Zinfandel so when I saw it on the list I ordered it right away. It was surprisingly light bodied for a Zin which suited us since we had some pasta dishes headed in our direction. The first course was a simple asparagus salad with some marinated garlic, shaved pecorino and balsamic. For the second course, Drew went for the stuffed mushrooms and I went for the gnocchi that server said was a house specialty. OK, this dish was so friggin' good. The gnocchi were so light that they melted in your mouth. I asked our waiter for the trick and, just as I assumed, they beat the egg whites and folded them in mixture. Every time I have made gnocchi it's sat in my stomach and made me want to take a nap. Next time I'll be doing it the Casanova way.

Since we were on the coast, I ordered the seafood pasta and Drew went for the rabbit dish. If there is rabbit on the menu, Drew will order it. These dishes were just as good and the portions were very generous so we decided to skip dessert and walk off the meal by touring the immense amount of galleries that stay open late in downtown Carmel. A perfect end to a perfect night.

Casanova

Wild Boar Ragu

My brother has become quite the hunter these days so when he told me he shot a 200lb wild boar I wasn't too surprised. He had his kill broken down by a local butcher and he generously gave out cuts to family and friends. I was just home for Easter and my sister offered some ground meat that was in her fridge so I rushed home and made some homemade pasta and a ragu.

Ragu recipes are quite simple and you can play around with them a lot. The meat is the real star here so you want to make sure your sauce doesn't overpower. I made a homemade pasta that was a little wider than parpadelle to serve the sauce over. I let the sauce simmer for over 2 hours so the flavors would meld together. Before serving, I just sprinkled with some chopped parsley and Parmesan shavings.

Wild Boar Ragu

1lb ground wild boar (sub pork)

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tbsp olive oil
chili flakes to taste
2 28-ounce cans tomato puree, Red Pack brand if possible
1 28-ounce. can crushed tomatoes, Red Pack brand if possible
1 tbsp tomato paste, Red Pack brand if possible
1 tsp sugar
1 cup chicken stock
red pepper flakes to taste
salt to taste

1. Cook the meat, garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender, meat is browned and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

2. Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

Wild Boar Ragu

Saute of Fresh Fava Beans, Onions and Fennel

Fava beans and lima beans really get a bad rap so it was no surprise that family members winced when they saw that this was our contributing dish to our Easter pot luck. My mom put my sister and me in charge of 'greens'. Lucille found this recipe knowing that fava beans were in season and we decided to give it a go.

We couldn't make it to the farmers market so we ended up getting lima beans from the grocery store. We tweaked the recipe a bit and cooked bacon instead of pancetta (since we had some in the fridge already) and tossed it in at the very end to add some crunch. I had left overs for lunch this morning and thought it tasted even better so making a day ahead of time is probably best so the flavors can meld together even more. Come on, give beans a chance.

Saute of Fresh Fava Beans, Onions and Fennel

• 3 pounds fresh fava beans, shelled, or 3 cups frozen baby lima beans, thawed
• 1/3 cup olive oil
• 1 cup chopped onion
• 1 fresh fennel bulb, trimmed, sliced
• 1 teaspoon fennel seeds, coarsely ground in spice grinder
• 1 1/3 cups (about) canned low-salt chicken broth
• 4 tablespoons chopped fresh dill
• 1/2 cup chopped pancetta*
• 1/2 teaspoon dried savory
• 2 tablespoons fresh lemon juice

Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

Saute of Fresh Fava Beans, Onions and Fennel

Best Food Writing 2008

Hey fellow foodies! Just picked this up at my local bookstore and I am blowing through it. Best Food Writing 2008 is a wonderful compilation of culinary insights from chefs and the best writers in the biz. Highly recommend it!

Best Food Writing 2008

My First Passover

I have to hand it to my friend Steph, last night's Passover dinner was amazing! When we were invited, I didn't know what to expect. Bring Kosher wine? But what's Kosher mean? Should I wear a dress? Am I supposed to bring a gift? Will Drew be wearing a yamika?

I went a little early because I donated my supper club set up to help seat the 18 people that attended. Now, 18 people for ANYTHING is aggressive especially in a San Francisco apartment. She had converted her entire living room and hallway into a dinning room. This was a valiant effort given that Steph's not Jewish AND it was her birthday. And that was truly the best part of the evening.

Steph has been studying Judaism and is serious about converting. Is it for her boyfriend of 5 years? Nope. She just digs it and reads up on it like a historian. Every questions I asked had an answer. But what I found most interesting was the meal and the ceremony around it. This was a group of young adults that called their parents for traditional recipes and took great pride in their dishes. Russ showed up with a brisket that had been simmering in caramelized onions and tomatoes for over 5 hours. Let me tell you, this thing was good. And, he said, Jews eat leftover brisket for days just like a Thanksgiving turkey. Ideas for brisket sandwiches bounced around my head...a toasted baguette with horseradish, brisket, caramelized onions and arugula. Yum.

But the star of the night was the Matzo ball soup. I think the combination of being pretty hungry coupled with reading the Haggadah and the 4 glasses of wine your instructed to consume during the ceremony had something to do with it but it really hit the spot. I made a joke that waiting so long to eat was torture but I guess that's what you are supposed to feel. You see, Jews honor their history and suffrage. I was supposed to starve in remembrance. La chaim!

Matzo Ball Soup

1. 8 large eggs, beaten
2. 1/3 cup olive oil
3. 1 cup seltzer or club soda
4. 2 teaspoons kosher salt
5. 1 teaspoon ground white pepper
6. 1/2 teaspoon ground ginger
7. 2 cups matzo meal (10 ounces)

1. 1/2 cup extra-virgin olive oil
2. 1 cup coarsely chopped dill
3. 2 tablespoons finely grated fresh horseradish
4. 1 garlic clove
5. 1 teaspoon salt
6. 1/2 teaspoon ground white pepper
7. 1 medium turnip, peeled and finely diced
8. 1 celery rib, finely diced
9. 1 large carrot, finely diced
10. 5 quarts chicken stock, preferably homemade
11. 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens

Directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.

The recipe can be prepared through Step 3; refrigerate overnight.

My First Passover

Asparagus and Crab Salad

The nice thing about living in California is the access to fresh seafood. Asparagus are in season and even though they are available year-round this is the time to really get your fill. Pairing them with fresh crabmeat is always a great idea especially when you give it a Thai spin. The is a light dish with layers or flavors that make it great for lunch or as a starter for your next dinner party.

Asparagus and Crab Salad

• 1/2 pound cooked lump crabmeat
• 1/2 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 1/2 teaspoons lemon juice
• 1 Thai chile, finely minced
• 1 green onion, minced
• 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
• 1/4 cup honey-roasted chopped nuts of your choice

1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

Asparagus and Crab Salad

Sausage and Peppers

Last night I was tasked with making a quick dinner for four. We ran into the store and my boyfriend suggested recreating one of my favorite dishes from an Italian restaurant in Chicago, sausage and peppers. This is a very easy dinner to make that is packed with flavor. I buy store bought sausages, usually spicy ones. A meat grinder with casings are on my Christmas list this year. You can cut up the sausages or keep them whole. I like to serve mine over flat noodle pasta drenched in marinara sauce. If I had more time, I would make sauce from scratch but in a pinch store bought can do the trick.

Sausage and Peppers

• 6 (4 ounce) links sweet Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 2 large red bell pepper, sliced
• 1 teaspoon fresh basil (I love basil so adding more is always good)
  
• 1 teaspoon dried oregano
• 1/4 cup white wine

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Serve over pasta with marinara

Sausage and Peppers

Meyer Lemon Lemonade

Nothing says summer like lemonade so why am I writing about it in March? Hate to inform any of my East Coast or Midwest readers but California has been hot lately and yesterday we dusted off the BBQ and pulled the cover off the pool. Personally, I have NO problem starting my summer early this year. I just need to remind myself to wear sunblock. This sunburn is brutal but worth it.

My mom and Mike have 2 Meyer Lemon trees in our yard and when we arrived I noticed the entire thing was loaded with ripe fruit. I grabbed a basket and plucked them one-by-one off the limp branches. First thing that came to mind on that abnormally hot day was to whip up some lemonade. I searched around for a recipe and played around with it a little. The 1/3 cup of sugar didn't sweeten it enough but I didn't want to add more sugar so I added 2 Splenda packets. I also crushed some mint in the glass which added a nice touch.

Meyer Lemon Lemonade

Ingrediants
16 lemons, enough to make 2 cups of lemon juice
2 cups water
1/3 cup sugar, or to taste
2 packets Splenda (optional)
1 bunch mint

1. Juice the lemons and combine with water.

2. Add sugar and stir well.

3. Chill well and serve over ice.

If you like, top with sparkling water, or crush a few sprigs of mint and steep them in the lemonade as it chills.

Meyer Lemon Lemonade

Bacon Wrapped Scallops with Spicy Mayo

We all know that Everything is Better with Bacon, especially when we're talking about scallops.  I love scallops but they are often overcooked.  These guys are best when seared or broiled otherwise the texture goes from silk to rubber.  This picture is dying for a garnish so mince up some chives to add some color to the plate.  

Bacon Wrapped Scallops with Spicy Mayo
Ingredients
1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced
Directions
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Bacon Wrapped Scallops with Spicy Mayo

Casserole Queens' Chicken Pot Pie

Did anyone else catch the Chicken Pot Pie Throwdown on Food Network last night? If you live in Austin, Texas you MUST call the Casserole Queens'. Now, I am not a casserole kinda gal but you cannot resist these two bubbly friends that bake and deliver goodies dressed up in 50's duds. They were adorable and you could tell that they love their job, their communities and their friendship. Watching this episode made me crave this comfort food so I'm going to whip it up for my sister and boyfriend tomorrow night. They use puff pastry for the crust which gives it a nice buttery, flaky texture.

P.S. I made this and it was great BUT you need to add way more flour. I would add 1/4 cup of flour and go from there. Sauce was way too thin.

Casserole Queens Chicken Pot Pie

• 1 sheet frozen puff pastry
• 2 tablespoons butter
• 1 roasted chicken, shredded
• 1/4 cup chopped red sweet pepper
• 2 medium shallots, thinly sliced
• 5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon black pepper
• 2 cups milk
• 1 cup heavy cream
• 1/3 cup dry white wine
• 1 1/2 cups peas, blanched
• 1 1/2 cups carrots, blanched
• 2 potatoes, peeled, diced, and boiled
• 1 egg plus 1 tablespoon milk, for egg wash

Thaw puff pastry according to package directions.

Preheat oven to 425 degrees F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. Stir in flour, salt, tarragon, and black pepper. Add milk and cream all at once. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Casserole Queens' Chicken Pot Pie

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Tomato butter? I mean, that's genius. Tomatoes are my boyfriend's favorite things on the planet so kudos to Caroline Styne, co-owner of the tasty eatery AOC, for giving me the great idea. We all know that I am not a fish person and I know that this slimy creature is my biggest culinary hurdle but I can appreciate a great dish when I see one. As far as prep goes, this is an easy one. The fresh herbs make it so definitely do not used dried.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

1. 1/2 cup chopped parsley
2. 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
3. Finely grated zest of 1 lemon
4. Four 6- to 7-ounce skinless halibut fillets
5. 2 pounds fingerling potatoes
6. Salt
7. 1/4 cup extra-virgin olive oil, plus more for drizzling
8. 4 garlic cloves, thinly sliced
9. 2 medium shallots, thinly sliced
10. Freshly ground pepper
11. 6 tablespoons unsalted butter
12. 1 pint cherry tomatoes

1. In a medium bowl, toss the parsley with the chopped tarragon and lemon zest. Rub the herbs all over the halibut; cover and refrigerate for 2 hours.
2. In a large saucepan, cover the potatoes with water and bring to a boil. Salt generously and simmer over moderately high heat until tender, about 10 minutes. Drain and let cool to room temperature.
3. Light a grill. In a large nonstick skillet, heat the 1/4 cup of olive oil. Add the garlic and shallots and cook over moderately high heat until golden, about 2 minutes. Add the potatoes and cook over low heat, smashing them gently with a spatula, until they start to break apart. Continue cooking, stirring a few times, until the potatoes are browned and crisp, about 5 minutes total. Season with salt and pepper.
4. In a medium skillet, melt the butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant, about 2 minutes. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper.
5. Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes.

Grilled Halibut with Smashed Fingerlings and Tomato Butter

Quiche Brunch with Green Salad and Roasted Potatoes

I wanted to host a fuss-free brunch so the first dish that came to mind was quiche. I haven't made a quiche since college so when I went online to refresh my memory on recipe ideas, I was shocked that there were no silver bullet. Some recipes partially baked the crust while others didn't. The ratio of egg to cream (or milk in some cases) was all over the map. I panicked and wondered how this go-to recipe became so difficult over the last 10 years? Then, I had a brilliant thought: Julia Child. Of course she would know what to do!

I flipped through my first edition of Mastering the Art of French Cooking and found a Quiche Lorraine recipe and decided to use that and then tweak the recipe to do a vegetarian option with asparagus. Of course the dish turned out perfectly but it did take longer than noted. My quiches baked for 50 minutes until they were golden and puffed. I used frozen pie crusts and partially baked them for 12 minutes at 375 degrees before I poured in the filling. Setting is key so make sure you wait 10-15 minutes before slicing and serving. These are quite rich so one slice per guest was plenty.

Quiche Lorraine
8 slices of bacon (thick cut), cooked and coarsely chopped
3 eggs (or 2 eggs and 2 egg yolks)
1 1/2-2 cups whipping cream or milk (or 1 1/2-2 cups half cream and half milk)
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2-1 cup grated swiss cheese
1-2 tablespoon butter, cut into pea-sized dots
8 inches pastry shells, partly cooked

Directions

To partly bake the pastry shell:
Prick thawed crust with fork. Bake in middle of oven at 375 degrees F. for 9-11 minutes.

For filling:.
Cook bacon on medium heat and coarsley chop.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat together eggs, cream, salt, nutmeg and pepper.
Stir in cheese and bacon. Check seasoning.
Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
Bake 25-30 minutes or til puffed and browned.
Slide quiche onto a hot platter and serve.

Quiche Brunch with Green Salad and Roasted Potatoes

Build Your Own Bloody Mary Brunch

People are passionate about their Bloody Mary's. Just ask my best friend, Carrie, who likes to use a pickle spear instead of celery and adds olive juice to her mix. Me? I like mine spicy and I mean really spicy. So how do you make everyone happy? Have them make it themselves.

I threw a Build Your Own Bloody Mary brunch and it was a huge hit. Forget the food, these cocktails are a recipe on their own. It took one friend 10 minutes to make theirs. He put lemon juice around the edge of the glass and rolled the rim in celery salt. Next, he smashed up olives and hot peppers over the ice on the bottom before adding any liquid. It was quite fascinating, really. My guests really took their Bloody seriously and that made it even more fun.

If you're ever in Chicago make sure to hit up Stanley's on the border of Old Town and Lincoln Park. They have a DIY Bloody bar on the weekends and they have the best fried chicken on the planet. Oh yeah, karaoke night is not to be missed. Midwest celebrities like Eddie Vedder and Kid Rock like to break it down for locals.

Build Your Own Bloody Mary Brunch

Seared Salmon with Linguine and Ramp Pesto

Spring's bounty is almost here which means ramps! Well, not just ramps but they are one of my favorites. Soon, your farmer's market and grocery stores will have fresh asparagus, peas, artichokes and more. Spring is such a great time of year to put on that apron and cook 'till you drop.

Ramps are wild leeks and can replace onions and garlic in most culinary cases. This spin on pesto from the recent edition of Bon Appetit looks like a great weeknight dish to make at home.

Seared Salmon with Linguine and Ramp Pesto

• 2 tablespoons plus 1/2 cup olive oil, divided
• 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
• 1 cup freshly grated Asiago cheese*
• 1/3 cup Marcona almonds
• 2 tablespoons chopped fresh tarragon
• 12 oz linguine
• 6 6-ounce salmon fillets

• *Available at some supermarkets and at specialty foods stores and Italian markets.

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead; cover and chill.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
• Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Seared Salmon with Linguine and Ramp Pesto

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Sorry for the delay Dear Reader, I had a last minute jaunt to Chicago to satisfy my Big Bowl peanut sauce craving!

If I see a wedge salad on a menu, I usually order it. I love the crunch of the Iceberg lettuce, the creaminess of the dressing and the saltiness of the bacon. My uncle once told me that he ordered this salad at a restaurant in Las Vegas and they drizzled maple syrup on top as well. That would definitely be worth trying. I dip my breakfast bacon in syrup anyway so it's not so far fetched.

If you don't want to make your own dressing (which I would recommend) I love Marie's blue cheese dressing that you can buy at the grocery store. I usually find it by the produce and not in the isles. Grab a jar on your next visit.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

refind. underground. dining.

The new dining destination of San Francisco. See what the hype is about...click here.

refind. underground. dining.