Leeks Vinaigrette

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

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

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

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

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

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

Leeks Vinaigrette

Steamed Lobster with Lemon-Herb Butter

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

Steamed Lobster with Lemon-Herb Butter

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

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

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

Serve lobsters with lemon wedges and warm herb butter.

Steamed Lobster with Lemon-Herb Butter

Shaved Fennel Salad with Avocado and Fresh Herbs

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

Shaved Fennel Salad with Avocado and Fresh Herbs

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

Mix ingredients together in a bowl.  Season and serve. 

Shaved Fennel Salad with Avocado and Fresh Herbs

Grilled-Tomato Pizzettes With Basil and Fontina Cheese

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

 For the Grilled Tomatoes

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

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

Now, for the pizza!

Grilled-Tomato Pizzettes With Basil and Fontina Cheese
Martha Stewart

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

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

Grilled-Tomato Pizzettes With Basil and Fontina Cheese

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

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

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

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

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

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

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

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

Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme

Food is love and comfort

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

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

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

Food is love and comfort

Roasted Shrimp with Feta

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

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

Roasted Shrimp with Feta

Serves 4

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

1. Preheat the oven to 400 degrees.

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

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

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

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

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

Roasted Shrimp with Feta

Lamb Meatball Curry

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

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

Lamb Meatball Curry
Serves 4

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

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

Coriander Leaves, to garnish

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

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

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

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

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

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

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

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

To serve
1. Garnish with coriander leaves.

Lamb Meatball Curry

Orange and Beet Salad Recipe

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

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

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

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

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

Orange and Beet Salad Recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

Happy Cinco de Mayo!!!

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

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

Aribba!

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

Braised Short Ribs

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

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

To serve
Corn tortillas

PREPARATION

For the short ribs

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

For the salsa

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

To serve

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

Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

Deep-Dish Ham Quiche with Herb and Asparagus

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

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

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

Deep-Dish Ham Quiche with Herb and Asparagus

Tyler Florence

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

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

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

Preheat the oven to 375 degrees F.

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

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

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

Deep-Dish Ham Quiche with Herb and Asparagus

Mustard & Herb Crusted Rack of Lamb

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


Mustard & Herb Crusted Rack of Lamb
Epi

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

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

Preparation

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

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

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

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

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

Mustard & Herb Crusted Rack of Lamb

Breakfast: It's What's For Dinner

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

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

Breakfast: It's What's For Dinner

Pimento Mac and Cheese

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

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

Pimento Mac and Cheese

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

Preparation

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

Pimento Mac and Cheese

Ad Hoc's Chicken Soup with Dumplings

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ad Hoc's Chicken Soup with Dumplings

Eggs Poached in Tomato Sauce

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

Eggs Poached in Tomato Sauce
Saveur

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

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

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

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

SERVES 4 – 6

Eggs Poached in Tomato Sauce

Classic Champagne Cocktail

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

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

Classic Champagne Cocktail
Epi

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

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

Classic Champagne Cocktail

Meatball-and-Provolone Subs

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

Meatball-and-Provolone Subs

1. 1 tablespoon extra-virgin olive oil, plus more for brushing
2. 1 medium onion, finely chopped
3. 6 large garlic cloves, minced
4. 2 teaspoons dried oregano
5. 1 teaspoon fennel seeds
6. 1/2 teaspoon dried sage
7. 1/2 teaspoon crushed red pepper
8. 1 cup plain dried bread crumbs
9. 1/2 cup freshly grated Parmigiano-Reggiano cheese
10. 2 large eggs, lightly beaten
11. 1/3 cup milk
12. 2 teaspoons salt
13. 1/4 cup chopped flat-leaf parsley
14. 1 1/2 pounds ground pork
15. 1 pound ground beef
16. 8 hero rolls, split
17. 3/4 pound thinly sliced provolone cheese

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

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

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

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

Meatball-and-Provolone Subs

Kale & White Bean Soup

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

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

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

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

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

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

Kale & White Bean Soup