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!

Love Bacon?

Check out this out! (click on picture or link) http://incredimazing.com/page/Bacon_Flowchart

Love Bacon?

Mushroom Barley Soup with Mini Meatballs

My little sister loves mushrooms and I realized in a recent conversation that I never post recipes with mushrooms on the blog. The reason for this is that I am not as crazy for these earthy fungi as my sister is but this hearty soup looks like a culinary delight. The meatballs are an easy mixture of sirloin, egg, cheese and breadcrumbs and the soup as whole comes together with ease so you can whip this up during the week no problem.

Mushroom Barley Soup with Mini Meatballs

1. 4 cups beef stock or low-sodium broth
2. 1 cup water
3. 1/2 cup pearled barley
4. 1 large thyme sprig
5. Salt and freshly ground pepper
6. 2 tablespoons extra-virgin olive oil
7. 1 pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms)
8. 1 large shallot, finely chopped
9. 1/2 pound ground sirloin
10. 1 large egg
11. 2 tablespoons dry bread crumbs
12. 2 tablespoons freshly grated Parmigiano-Reggiano
13. 2 tablespoons chopped flat-leaf parsley
14. Sour cream, for serving (optional)

Directions

1. In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes.
2. Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
3. In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
4. Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.

Mushroom Barley Soup with Mini Meatballs

Grilled Skirt Steak with Chimichurrie Sauce

Skirt steak is really underrated. It's cheap, it takes about 5 minutes to grill and with a fresh chimichurrie sauce it really can't be beat. I like to marinate my skirt steak in a little worcestershire sauce and seasoning before I pop it on my grill pan. In addition, I add some more heat to my chimichurrie by adding some Sriracha.

Grilled Skirt Steak with Chimichurrie Sauce

• 1 pd skirt steak
  
• 1/4 cup olive oil
• 2/3 cup sherry vinegar
• 3/4 cup fresh parsley, chopped
• 3 tablespoons fresh oregano, chopped
• 3 tablespoon fresh lemon juice
• 6 large cloves garlic, chopped
• Salt & pepper

Season steak and marinate in 1/4 cup worcestershire sauce for a minimum of 1 hour and up to 6.

Heat grill pan. Chop parsley (can use flat parsley) and add to rest of the ingredients. Grill steak 3 minutes a side for medium rare and served slices pieces with chimichurrie sauce.

Grilled Skirt Steak with Chimichurrie Sauce

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

A16

I can't remember the last time that Drew and I went on a date. Between looking for jobs, looking for an apartment, working opposite schedules and moving, we just haven't had the time. I have a laundry list of restaurants that I cannot wait to start crossing off in our new city. One restaurant close to the top is A16, a chic trattoria devoted to the food of Southern Italy. Chef Nate Appleman has earned certification by the Verace Pizza Napoletana Association, becoming one of the few certified pizzaiolos in the United States so their wood-fired pizza's are not to be missed.

From the outside, it looks tiny. However, when you walk past the wine bar, you quickly discover the long and narrow space that dedicates its entire right side to an open air kitchen with various work stations, including 2 wood burning ovens, a dough surface, saute and salumi stations and more. If you sit at the narrow 14 seat chef's table that wraps around the stations, you can watch a well-oiled kitchen that is surprisingly relaxed in a room packed with diners.

A16's wine bar boasts over 350 bottles to chose from and over 40 wines by the glass. The wine list is predominately Italian with a handful of California wines. I began our meal with a Moretti, a classic Italian beer, and mozzarella burrata with olive oil and crostini. The olive oil they use is top notch and adds even more depth to a dish that is very rich to begin with. For the next course we decided to try the roasted friarelli peppers with anchovies, calabrian chiles, lemon and fried breadcrumbs that we saw the sous chef make several times in front of us. Our Salsiccia pizza, a fennel sausage, roasted peppers, red onions, mozzarella, grana padano, garlic, chiles, came at the same time and the two went great together paired with my glass of a Sangiovese based blend.

The best part about this restaurant is that it's 3 blocks from my house. There is no question that this will quickly become one of our neighborhood go-tos. Word on the street is that it's always packed, especially on Meatball Monday's, so get there early or prepare to wait.

A16

Pumpkin Bread with Cranberries

Fall is here and it's time start baking. This pumpkin bread with cranberries is easy to make and great to have around the house for a snack. I like to add a little nutmeg and walnuts to the batter for more texture and flavor.

• 2 1/4 cups flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups sugar
• 1 3/4 cups pumpkin pureé (15 oz can)
• 1/2 cup vegetable oil
• 1 cup fresh or dried cranberries

Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth. Stir in flour mixture, then stir in cranberries. Spoon into a greased and floured 9x5x2-inch loaf pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Pumpkin Bread with Cranberries

Souffléed Macaroni and Cheese

My sister's husband has a night class each Thursday for law school. I am telling you this because it allows my sister some culinary freedom. You see, Justin is lactose intolerant which means 6 days a week she goes dairy free. Now that's love.

Thursday's are now Cheese Thursday's. It's the day of the week where my sister gets to indulge in everything dairy while her husband is sitting through lectures taking notes. On tonight's menu is this mac and cheese recipe that caught my eye in this month's Gourmet.

Souffléed Macaroni and Cheese
Serves 4 generously
Start to finish:1 hr

* 1 1/2 cups scalded milk
* 1 cup soft bread crumbs
* 1 1/2 cups grated sharp cheddar cheese
* 1 cup cooked macaroni
* 3 large eggs, separated
* 1/4 cup diced pimento
* 1 tablespoon chopped parsley
* 1 tablespoon grated onion
* 3/4 teaspoon salt
* 3 tablespoons melted butter

Pour milk over soft bread crumbs; add cheese. Cover and let stand until cheese melts. Add macaroni. Combine and add beaten egg yolks, pimento, parsley, onion, salt, and melted butter.

Beat egg whites until stiff but not dry and fold into mixture. Pour into a buttered 1 1/2-quart casserole. Bake at 350°F until puffed and golden, about 35 minutes.

Souffléed Macaroni and Cheese

Rosemary, Blue Cheese and Grape Flatbread

Harvest is almost over in California's Wine Country and that means it's time to party. Each winery usually hosts its own Harvest or 'Crush' party each year. This may involve skeet shooting, grape stomping, keg stands or ritzy dinners in front of large fountains with a big band. They all vary.

A great way to salute our friend, the grape, before it heads into fermentation to convert into tasty wine, try this flatbread recipe I ripped out of this month's Food and Wine. This recipe can be a piece of cake if you buy frozen crusts from Trader Joe's. If you can't get your hands on some of the pre-made stuff then roll up your sleeves and get involved!

Rosemary, Blue Cheese and Grape Flatbread

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
MAKES ONE 13-INCH FLATBREAD

active dry yeast
2 tablespoons sugar
2 cups bread flour, plus more for rolling
3/4 cup warm water
2 teaspoons chopped rosemary
1/2 teaspoon fine salt
1/4 teaspoon freshly ground pepper
1/2 pound red grapes (1 1/2 cups)
Coarse sea salt
3 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon honey
1 tablespoon snipped chives

1. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
2. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
3. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
4. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Rosemary, Blue Cheese and Grape Flatbread

Press Club

Attention San Francisco: Come over to Press Club at the 4 Seasons Hotel ASAP!

Press Club is the new urban tasting room that showcases small plates, a private room and 8 world-class wineries. Order a wine flight with a tasting trio, cheese plate or charcuterie spread. Taste and learn about wines ranging from a late harvest Zinfandel from Fritz to a Wild Yeast Chardonnay from Miner Family Vineyards to a Proprietary Bordeaux Blend from Pahlmeyer. Make sure to purchase the wines you love and bring them home.

Best part? I work weekends. Come in and say hi.

Press Club

Caramel-Pear Butter

Last night I showed up empty-handed for a dinner party. Shame on me. I was running behind, paranoid about traffic and just couldn't make it to the nearest wine shop. The guilt stayed with me overnight and I woke up brainstorming a jarring project so I'd have hostess gifts on-hand and ready for deployment.

Pear butter is absolutely delicious on an English muffin in the morning or on French toast. The last jar in my fridge lasted about week thanks to Drew. He pounded it. With this recipe, I'll never go empty-handed to a dinner party again. Maybe they'll even invite me back.

Caramel-Pear Butter
by Jill Silverman Hough
Yield: Makes about eight 1/2 -pint jars

Ingredients
1/4 cup apple juice
6 tablespoons fresh lemon juice, divided
7 pounds ripe Bartlett pears
3 cups (packed) golden brown sugar
1 teaspoon freshly ground nutmeg
3/4 teaspoon coarse kosher salt

Preparation
Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot. Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning. Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes. Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter). Remove pot from heat.

Press pear mixture through fine plate of food mill into large bowl. Return pear puree to same pot. Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour. Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool completely. Store in cool dark place up to 1 year.

Test Kitchen tip:
Stir the mixture with a flat-bottomed spatula or spoon to prevent the pear butter from scorching.

Caramel-Pear Butter

Chicken Enchiladas with Tomatillo Sauce

When my sister returned from a weekend home in Napa Valley, she had a plastic bag filled with garden goodies. Most notable was the batch of tomatillos. Her husband handed them to me and said 'Your Mom said you would know what to do with these". She was right. I made a tomatillo and cilantro sauce for some killer chicken enchiladas the next night.

Adding sour cream to the filling is key so don't skip or skimp this step. It makes the mixture very creamy and luscious. Next time, I am going to add green chilies to the mixture. Also, I broiled my chicken 9 minutes a side and shredded instead of boiled. I think seasoning and broiling the meat adds more texture and flavor. Other than that, this recipe is golden.

Chicken Enchiladas with Tomatillo Sauce

1 1/4 lb Fresh tomatillos
2 Jalapeno peppers
1 sm Onion peeled and finely -chopped
3 md Garlic clove -peeled and minced
1 tb Vegetable oil
1 cup cilantro, chopped
2 c Low-sodium chicken broth
1/4 ts Salt

ENCHILADA
2 Whole chicken breasts -boneless and skinless
2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
1 c Sharp cheddar cheese -coarsely grated
1/2 c Crumbled asiago cheese -or substitute additional cheddar or jack cheese

Directions:1. TO MAKE THE SAUCE.Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, cilantro, onion and garlic in a food processor and process to a coarse puree.2. In a large pan heat the vegetable oil over medium heat. Add the vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. 3.

TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside. 4. Combine the cooled, shredded chicken with the minced onion, sour cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside.5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly.6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes before serving.

Chicken Enchiladas with Tomatillo Sauce

Belgian Tart with Aged Goat Cheese

Getting any of my food magazines in the mail is like Christmas day a couple times a month. Today I took a break from my current job search to see what the folks at Bon Appetite have to say this month. I came across an article by Molly Wizenberg titled "Fixing a Leek", curled up on my sister's couch and dug in.

My Dad, who calls leeks "the poor man's asparagus", cooks with these all the time. The reason for that of course is my family's roots in French cuisine. However, Ms. Wizenberg isn't as familiar with them and was very surprised on a recent trip to Belgium of how often she saw leeks in European shoppers' baskets and how prominently displayed they were in local markets.

It's true. Americans don't know what to do with leeks and the writer is quick to point that out. In fact, 2 out of 3 times I buy them at the grocery store I have to tell the young clerk what they are so they can proceed to look up the code. So next time you go to the market don't be so afraid of that vegetable that looks like an over-sized green onion. It's creamy, delicious, pairs really well with fish and can be used in the wonderful goat cheese tart showcased below.

Belgian Tart with Aged Goat Cheese

Crust:
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter

Filling:
1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit

Preparation

Crust:

Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.

Filling:
Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

Belgian Tart with Aged Goat Cheese

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

Chicken Piccata Like Dad Used to Make

Two weeks before my freshman year of high school (circa the 90's for anyone that is curious) I moved from California to the great city of Chicago to live with my father. Now, my Dad doesn't mess around. Everyone in my family can cook to a significant extent but my father is really the pace car. Have you ever come home from volleyball practice and been offered homemade lobster bisque and homemade fudge (his specialty) for dessert? I didn't think so. And, yes, I know I am VERY lucky.

When I left Chicago to go the University of Colorado at Boulder, I no longer had the great chefs, that are my Mom and Dad, cooking for me anymore. That's when I decided to give the kitchen a shot for myself and the rest is history.

I'm a little homesick. My boyfriend and I just moved to San Francisco 4 days ago and left all of our friends and my father behind in Chicago. My father used to make Chicken Piccata quite a bit when we lived together and it's one of the first recipes he taught me to make on my own via the phone my sophomore year of college..."Hey Dad, how do you make that chicken with all that lemon and butter?"

There is something gratifying about filleting chicken breasts and then beating them to a pulp with a meat tenderizer. If you don't have one, no worries. Just throw plastic wrap over the breast and get creative. I've used everything from a book to a hammer to my fist.

By the way, Happy 65th birthday, Dad. We'll be thinking of you on Monday.

Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Chicken Piccata Like Dad Used to Make

Pho Bo

Pho (pronounced 'fuh') is a classic Vietnamese rice noodle soup that is delightful, especially on a foggy night like the one we we are having in San Francisco today. Pho is traditionally made with beef in a beef broth however you can substitute chicken or prawns with a chicken or seafood stock broth instead. The best part about this soup is the multiple garnishes that you can choose from and add to your liking. Choose from cilantro, bean sprouts, green onions, Thai basil and lime wedges. Sauces range from (sweet) housin to my uber favorite (spicy/hot) Sriracha.

Here's a take on the recipe by our friends at Gourmet.

Pho Bo (Hanoi Beef Noodle Soup)

6 cups beef broth

1 (1/4-inch thick) slice ginger

2 whole star anise*

1 cinnamon stick

1/2 pound piece boneless beef sirloin, trimmed of any fat

3 ounces dried flat rice noodles*

1/4 cup Asian fish sauce*

1/8 teaspoon freshly ground black pepper

1 cup fresh bean sprouts, rinsed and drained

1/8 cup minced scallions

1/4 cup fresh cilantro sprigs, washed and finely chopped

1 small thin fresh red or green Asian chilie, sliced very thin

1/2 cup fresh basil leaves

Lime wedges for garnish

*Available at Asian Markets

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes. With a very sharp knife cut sirloin across the grain into very thin slices. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

Pho Bo

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

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

PlumpJack is a food, wine and hospitality group based in San Francisco that has locations in Squaw Valley and Napa Valley as well. Their humble beginnings began in the wine business when mayor, Gavin Newsom, opened up a little wine shop in San Francisco. Now, PlumpJack has restaurants, wineries, and boutique hotels. Not bad.

The PlumpJack Cookbook is definitely my style of cooking. In this cookbook book you'll find a range of recipes from Braised Lamb Shanks in Red Wine with Pomegranate/ Mint Gremolata to Sea Scallops with King Trumpet Mushrooms and Meyer Lemon Relish.

This was a great salad to kick off our dinner party last weekend. I doubled the port and honey so our figs were really saturated and yummy and subbed goat cheese for the Gorgonzola.

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce
12 figs, halved
2 tablespoons honey
2 tablespoons port
12 slices of prosciutto
3 ounces Gorgonzola cheese
Salt and pepper
1 bunch of watercress or arugula
12 walnut halves

Add port, honey and salt and pepper to bowl and whisk together. Add figs cut side down and marinate at room temperature for at least two hours.

Place a couple slices of prosciutto on each plate. Arrange figs cut side up and add a dollop of cheese on top of each fig. Place walnut half on top of cheese. Arrange arugula or watercress in center of plate and drizzle entire salad with remaining port mixture.

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

Alice Water's Vinaigrette

Last night my sister took me to the preview party for Slow Food Nation in San Francisco. There we met famed chef and slow food pioneer Alice Waters. Her restaurant, Chez Panisse, has been practicing her local and sustainable preach for over 25 years. Cooking segments are being taped in the Green Kitchen, a small studio in the convention hall, to be posted on You Tube shortly after the event wraps. The idea is to show viewers how to cook and knowing your ingredients. Fresh food is best left simple. See for yourself in Alice's cookbook, The Art of Simple Food.

This is the recipe she shared with us that you can find in her book:

Alice Water's Vinaigrette
INGREDIENTS

• 1 tablespoon red wine vinegar
• Salt
• Fresh-ground black pepper
• 3 to 4 tablespoons extra-virgin olive oil

This is the sauce I make most often, and if it’s made out of good olive oil and good wine vinegar, it’s the best salad dressing I can imagine. At its simplest, vinaigrette is a mixture of vinegar and oil in a ratio of 1 part vinegar to about 3 or 4 parts oil. Start by estimating roughly how much vinaigrette you will need. This depends on what you’re using it for; a quarter cup is more than enough for four servings of green salad, for example, but you really never need to measure out exact amounts. Start by pouring the vinegar into a bowl. Dissolve a pinch of salt in it and taste for balance. The salt has a real relationship with the vinegar. When you add just enough salt, it subdues the acid of the vinegar and brings it into a wonderful balance. Try adding salt bit by bit and tasting to see what happens. How much salt is too much? How much is too little? What tastes best? If you add too much salt, just add a touch more vinegar.

Grind in some black pepper and whisk in the oil. The vinaigrette should taste brightly balanced, neither too oily nor overly acidic. Adjust the sauce, adding more vinegar if you’ve added too much oil, and more salt, if it needs it.

Alice Water's Vinaigrette

Fig Season

Summer may be coming to an end but Fig Season has just begun. That's good news for us all, especially my little sister. When you eat a ripe fig, there are few fruits that can beat it, if at all. A ripe fig is luscious, sweet, beautiful in color and is delicious fresh or dried. But my favorite is Fig Jam. My sister always has some store bought jam on-hand and it's a perfect accompaniment with any cheese platter, especially one with goat cheese. Here is a homemade recipe to take advantage of the fig harvest this fall.

Fig Jam

5 pounds fresh figs, chopped

6 cups of sugar

3/4 cup of water

1/2 cup of lemon juice

To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem, and chop figs.

Combine figs, sugar and 1/4 cup of water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes on a boiling water bath. Yields about 5 pints.

Fig Season