Keep Calm and Raid Your Pantry

Spring is here, which means spring cleaning (among other things)!  While you're scrubbing floors, washing windows and cleaning out closets, why not give your pantry a fresh start too?  Even flour and spices can go bad, so it's time to clear out anything old.  This great article from Huffington Post shows some of the items you would least expect to go rancid.

Now that your cabinets and spice racks are cleansed it's time to refill with the essentials.  Here's a run-down of my favorites for a well-stocked pantry for creating delicious, flavorful meals even on the most desperate of nights.

Tomatoes
When it comes to canned tomatoes, Pomi is my favorite all-around for sauces.  Muir Glen's fire-roasted diced tomatoes add smokiness to chilies. 

Beans
Add oomph to a salad, stir into a soup or blend into a puree.  Canned beans can instantly become the hero of any meal.  Think beyond chickpeas and combine pinto beans and lentils for a hearty, meat-free chili. 

Seafood
Canned tuna is great for a sandwich, but it can be so much more.  Check out my recipe below for tuna cakes for an elevated take on this staple.  Anchovies (or anchovy paste) are also great to have on hand.  Don't be afraid of these little guys, they will add a nice umami flavor to roasted vegetables.  

Vegetables and Pickles
Olives, capers, roasted peppers and artichokes can upgrade a boring salad or dress-up plain pasta.  With some fresh herbs, nuts and garlic you can transform olives into tapenade or peppers for a romanesco sauce.        

Grains
If you're a carb-aholic like me you probably have a least 10 different types of dried pastas at all times.  Pasta and noodles are great and all, but we all know we shouldn't be making them a nightly habit.  Quinoa and farro are quick-cooking and have become my go-to's for nutritious meals.

Building Flavor
Onions and garlic are a must, but I have recently become obsessed with shallots.  They are great in dressings or fried into crispy rings for garnish.  And don't forget about the spice rack.  While I'm a total spice hoarder, I find these multi-taskers pack the biggest punch...

Smoked paprika

Curry powder

Crushed red pepper

Sea salt and kosher salt

Cinnamon

Cumin

Coriander

Herbs de provence

Now, about these tuna cakes.  I was skeptical at first, not sure if these would actually be tasty or come out more like cat food.  Fortunately, these came out pretty damn good.  I just used whatever I had that night, but you can swap out the capers and parsley for pretty much anything.  Use chilies and cilantro for a Thai-inspired fish cake or dill and cornichon for a French bistro vibe.  This harissa mayo is awesome by itself too.  Make extra for slathering on sandwiches.      

Tuna Cakes with Harissa Mayo

(Makes 4-6 cakes)

2 cans white tuna in water, drained

1/3 cup mayonnaise

1 egg

1 tbs capers

1 tbs fresh chopped parsley

1/2 cup panko

Salt and fresh ground pepper to taste

Oil for frying

1/4 cup mayonnaise

1 tbs harissa

Lemon wedges for serving

Combine first seven ingredients in a bowl.  While your oil heats up, form into patties.  Fry in batches until golden brown (about 3 minutes on each side).  Drain on paper towels until ready to serve.

In a small bowl mix the mayo and harissa.  Serve cakes with a dollop of the mayo and a squeeze of lemon.

I have a habit of buying too many potatoes, so there are times when I have one or two rolling around in my pantry.  Turn those extra potatoes into a real meal with a few basic ingredients.   The Spanish tortilla (or Tortilla Espanola, if you're fancy) may seem like a unextraordinary dish, but can be totally satisfying and absolutely delicious when done right.  Make sure your potatoes are sliced super thin so they cook quickly, and use plenty of oil to prevent sticking.  

Tortilla Espanola
6 eggs
Salt
3 cloves garlic, sliced thin
2 large Yukon Gold potatoes, peeled and sliced thin
1/4-1/3 cup oil for frying

Crack eggs into a bowl and whisk until combined.  Season with salt and set aside.  Heat oil in a cast iron skillet over medium heat.  Don't be afraid by the amount of oil, you will be discarding most of it.  When oil is hot, add potatoes and cook until they start to turn translucent.  Add garlic and cook for a minute or two more.  Drain potato-garlic mixture on paper towels, reserving some of the coking oil.

Pre-heat your broiler.  Wipe out pan and heat about enough of the reserved oil to lightly coat the bottom and sides.  Evenly distribute the potatoes and garlic and pour in the eggs.  Let cook over medium heat until the bottom starts to set.  Remove from heat and place in the broiler for 5 minutes, or until completely set.  Let cool slightly before serving.  

For the next weeknight you're strapped for time, or simply between grocery trips take a deep breath and turn towards your pantry for inspiration.  

'Twas the Night Before Christmas...

...While visions of sugar cookies danced in their heads.

Sugar rules the universe this time of year, the only time I will consume as many sweets as I want without abandon.  Isn't that the reason we have New Years resolutions?  The holidays are also an excuse to bust out my most decadent confections to share with friends and family.

These sweet, spicy and slightly salty scones (thanks to my vanilla salt) are perfect for my family's breakfast brunch.  This is also a great way to use up your leftover eggnog.   I have fond memories of my mom baking scones on the weekends and serving them with honey butter.  I'm going to make a spiced butter to slather all over my holiday scones instead.

If you're a huge fan of salty-sweet things like me, you need to make your own vanilla salt.  Split a couple of vanilla beans, stick them in a container of kosher or sea salt.  Let it do it's thing, and you have something so magical and so delightful it will take all your holiday treats to the next level.  Try sprinkling on your next batch of chocolate chip cookies, or even dress-up those brownies from the box.

Christmas Brunch Eggnog Scones
2 3/4 cups flour
1/4 cup sugar
3/4 TSP salt
1 TBS baking powder
1/2 TSP nutmeg
1/2 TSP cinnamon
1/2 cup unsalted butter, cut into small cubes
1 large egg
1 TSP vanilla extract
3/4 cup cold eggnog
Topping:
1 TBS eggnog
1/2 TSP vanilla salt
2 TBS sugar

Spiced Butter
1/2 cup butter, softened
1 TSP cinnamon
1/2 TSP nutmeg
Pinch of vanilla salt

Whisk together dry ingredients.  Cut in butter until crumbly.  In a separate bowl, whisk together egg, vanilla and eggnog.  Add liquid ingredients to the butter mixture and stir until the dough begins to hold together.  Transfer dough to a lightly floured surface.  Divide into two parts and roll to 3/4" thickness.  Cut into wedges or rounds.  Transfer to a parchment-lined baking sheet, leaving 1/2" space between each.  Brush each scone with eggnog and sprinkle with sugar mixture.  For best results, place in the freezer for 30 minutes before baking.  Bake at 425 degrees for 20 minutes.

Combine butter, cinnamon, nutmeg and salt.  Place in a ramekin to mold.  Keep refrigerated until ready to use.

How To Win At Thanksgiving

It's no wonder that Thanksgiving is a huge day for football.  Turkey Day is just like the big game - it takes strategy, teamwork, and star players.  Maybe there are some trick passes and tackling involved too if you're hardcore.  This year I'm thankful to have two Thanksgivings, but that means twice the cooking!  I'm bringing out the big guns with MVP sides and desserts that put a twist on the classics, but are sure to please.

Sweet Potato and Swiss Chard Gratin
Adopted from Smitten Kitchen
1/2 stick of butter, divided
1 small onion, finely chopped
3 LBS swiss chard, leaves and stems separated and cut into 1 inch pieces
Pinch of nutmeg
2 cups heavy cream
2 cloves of garlic, minced
2 TBS flour
2 LBS yams, peeled and cut into 1/8 inch rounds
1 TBS parsley
1 TBS thyme
Sea salt and black pepper to taste
1 1/4 cups grated taleggio cheese

Let's face it, sides are the true winners of Thanksgiving.  It's a risk busting out a new side dish when my family already has so many favorites, but I knew I couldn't go wrong with something cheesy and starchy.   The addition of a little green from swiss chard doesn't hurt in the sea of beige either.  Like any casserole, you can easily pull this together the night before (as I did) to save time in the morning.

Cook onions in 2 TBS of butter in a heavy 8-quart pot over low heat.  When onions are soft add the swiss chard stems, nutmeg, and salt and pepper to taste.  Cook for about 8 minutes until tender, but not browned.  Increase heat and add the leaves a handful at a time, stirring until wilted.  Season with more salt and pepper and transfer to a colander to drain well, pressing out any excess liquid with the back of a spoon.

Combine cream and garlic in a small sauce pan and bring to a simmer; keep warm.  Melt 2 more TBS of butter in a medium, heavy-bottomed saucepan over medium heat.  Whisk in flour.  Cook roux for 1 minute than slowly add cream mixture.  Continue whisking for 1 minute.  Season with salt and pepper.

To assemble, butter a 9x13 baking dish.  Spread half the sweet potatoes across the bottom of the dish. Season with salt and pepper, add 1/4 of the herb mixture and 1/4 cup of cheese.  Spread half the greens mixture.  Add more salt and pepper, herbs, and cheese.  Pour over half the cream sauce.  Continue with another layer of sweet potato, salt, pepper, herbs and cheese and the remaining greens, salt, pepper and herbs.  Pour the rest of the sauce, pressing down vegetables so they are submerged, and add the remaining 1/4 cup of cheese.

When ready to bake, place in a 400 degree oven and bake for one hour, or until golden and bubbly.  Let sit for 10 minutes before serving.

Sweet, Savory and Tart Cranberry-Dried Cherry Relish
1 12 oz package of fresh or frozen cranberries
1 cup dried cherries
1 cup sugar
1 TSP fresh rosemary, minced
2 cup water

There is absolutely nothing wrong with canned cranberry sauce; I grew up with the stuff.  Making your own cranberry sauce or relish is almost just as easy though.  Plus, there are a variety of ways you can dress it up to make your own special condiment.  I'm adding dried cherries and rosemary to mine, but ginger and cloves or orange zest and mint would also be excellent combinations.

In a large, heavy saucepan, combine cranberries, cherries, sugar, rosemary and water.  Bring to a boil.  Reduce heat to medium low and simmer for 25 minutes, or until berries have burst and liquid is syrupy.  Transfer to a bowl or airtight container if made in advance.

Apple Galette With Apple Cider Caramel
Basic Pastry:
1 1/2 cups flour
1 TBS sugar
1/2 TSP salt
10 TBS cold butter, cut into 1/4 inch pieces
1/4-1/2 cup ice water
Filling:
1 1/2 LBS apples, peeled, cored, and sliced
2 TBS sugar
1 TBS brown sugar, packed
2 TBS flour
1/8 TSP salt
1/2 TSP nutmeg
1/2 TSP cinnamon
1 TBS butter, cut into 1/4 inch pieces
1 TBS heavy cream
Caramel:
1 cup apple cider
1 cup firmly packed light brown sugar
1 stick of butter

I'm also really going against tradition and departing from my classic apple pie, but this galette is way easier to make and the addition of my apple cider caramel is key.  Have some left over cider? Make it now and pour over everything.

To make the dough, whisk together flour, sugar and salt in a large mixing bowl.  using a pastry cutter or a fork, cut in the butter until it the mixture looks like rice.  Slowly add the water a tbs at a time until the dough begins to come together.  Refrigerate or freeze until ready to use.

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Mix apples, sugar, brown sugar, salt, flour, nutmeg and cinnamon in a separate bowl.

Roll out crust into a 14 inch diameter round.  Transfer onto the prepared baking sheet. Fill the crust with the apple mixture, leaving a 2 inch border around the edges.  fold over the crust edges.  dot the apples with the butter and brush the crust with cream.  Bake for 40 minutes.   Reduce the heat to 350 degrees and bake for another 10-20 minutes, or until the crust is golden.  Transfer to a cooling rack.

For the caramel cook cider over medium heat, stirring often for about 10 minutes or until reduced to 1/4 cup.  Stir in brown sugar and butter.  Bring to a boil, stirring constantly.  Cook for 2 more minutes.  Let cool completely.  Can be stored in the fridge for up to one week.  Reheat in the microwave.

When ready to serve, drizzle warm caramel over the galette.

Wishing you a very delicious Thanksgiving!

The Hungry Yuppies Honeymoon

So how do two hungry lovebirds choose the perfect honeymoon destination?  Obviously great food is a top requirement, with an abundance of tropical drinks coming in at a close second.  Kaua'i seemed to be the least likely foodie destination, but this tropical paradise is packed with culinary surprises.  We experienced high-end dining worthy of any NYC neighborhood (with prices to match), unassuming food trucks, local specialties (hello, shave ice), and some of the freshest fish and fruit we've ever had in our lives.

Baracuda served up beautiful cocktails and addictive tapas.  Humboldt fog with apple and local honeycomb was the perfect end to our meal.

The Dolphin in Hanalei Bay, wowed us with its sushi rolls.  Just look at that beautiful ahi!

If you have not experienced shave (not shaved) ice,  imagine the best snow cone you've ever had and multiply that by a thousand.  Our favorite spots (The Fresh Shave and Tege Tege) featured all natural flavor syrups and fresh ingredients.

We were spoiled every morning with a homemade breakfast cooked by our host Michael, complete with super fresh tropical fruit.  I also learned how to properly serve a mango!

To make the most of the long journey between New York and Kaua'i it only made sense to make a stop in Napa for a 2.5 day blitz of amazing food and wine.  Everywhere you look there are vineyards, cafes, restaurants, and specialty food shops.  My idea of heaven!

After a painful red eye, the Sunflower Cafe's coffees were more than a welcome sight.

A drive up the Sonoma Valley led us to Kunde Estates which revitalized us with it's stunning views and wine.

The Model Bakery and their legendary english muffins filled our bellies before a day of wine tours and tastings in Napa.

A picnic with sandwiches from Genova Deli paired perfectly with Bremer's reds.

While reservations at the French Laundry eluded us, we happily settled for Thomas Keller's Ad Hoc, which did not disappoint.  Best part of the meal?  Scoring the recipe for that beautiful steak jus (more on that later).    

Traveling has always been a source of great inspiration and fresh perspective.  After all the adventures adventures, I could not wait to to get back to my kitchen!

Pardon me, would you have any Grey Poupon?

This item is a pantry staple that I always try to keep at least two different varieties of on hand at all times.  Sure, it's great between two slices of bread, but this versatile condiment is so much more.  If you haven't guessed already, I'm talking about the humble, but mighty mustard.*  I've been on a mustard kick lately and have been using it a lot in my dishes to add complexity and brightness. Perfect for any spring dinner.

*I'm talking about the good stuff here people (Dijon, whole grain, etc.), not the yellow or sticky sweet honey goop, which in my opinion should be banned from society.  My favorite?  Grey Poupon's Country Dijon which is a nice mix between Dijon and whole grain.

Quinoa Cakes with Smoked Salmon
1-1/4 cups cooked quinoa
2 eggs
1/2 cup panko bread crumbs
1 TBS green garlic, minced (you can use garlic cloves or scallions if you can't find)
1 TBS fresh dill, finely chopped
Salt and pepper to taste

For the sauce:
1 TBS whole grain mustard
Juice of half a lemon
1 heaping TBS fresh dill, finely chopped
3 TBS olive oil
salt and pepper to taste

To serve:
3 OZ smoked salmon
More fresh dill for garnish

Bagels and lox are strictly brunch fare around here, but swapping the the bagel for a quinoa cake and the cream cheese for mustard sauce makes smoked salmon much more dinner-appropriate.  OK, you can easily enjoy these for brunch too.  Plus, you can make the quinoa cakes a day or two before hand.  Just brown in a frying pan before serving.  Super simple, and so fancy-looking.

Combine the first five ingredients in a large bowl.  Season with salt and pepper.  Form into six patties (it helps to wet your hands here).  Drizzle with some olive oil and bake at 400 degrees for 20-25 minutes, or until golden brown.

To prepare the sauce, mix mustard, lemon juice, and dill in a small bowl.  Slowly whisk in olive oil until combined.  Season to taste with salt and pepper.

When ready to serve top each quinoa cake with salmon and a drizzle of mustard sauce.  Garnish with more dill.

Quinoa Stuffed 'Shrooms with Mustard Shallot Dressing
For the dressing:
1 TBS whole grain mustard
1 TBS Dijon mustard
2 TBS sherry vinegar
1 shallot, minced
1/4 cup olive oil
Salt and pepper to taste

4 portobello mushroom caps
Olive oil
1 TBS green garlic, minced
1 small zucchini, diced
1 cup cooked quinoa
2 TBS parsley, chopped plus more for garnish
Salt and pepper to taste
3 OZ goat cheese

I make a large batch of this dressing and bring into work to dress-up my take-out salads, because who knows what's in those pre-packaged dressings!  But don't limit this flavor-packed vinaigrette to just chilled greens, it also works fabulously with roasted portobello mushrooms stuffed with quinoa and goat cheese.

For the dressing, Whisk together the mustards, vinegar, and shallot until combined.  Slowly whisk in oil until combined.  Season with salt and pepper.

Remove stems from mushrooms caps.  Drizzle with olive oil and roast at 450 degrees for 15 minutes, or just before they start to collapse.

Heat more olive oil in a sauté pan over medium heat.  Add green garlic and zucchini.  Cook until zucchini begins to brown and soften.  Stir in quinoa and parsley.  Season with salt and pepper.

When the mushrooms are ready, remove from the oven and top with the quinoa mixture.  Add a few crumbles of goat cheese to each and put back into the oven until cheese starts to melt.  To serve, drizzle the dressing over each and garnish with a few sprigs of parsley.

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Rock The Casbah

Watercress & Chickpea Soup with Rose Water & Ras el Hanout

Adopted from Jerusalem

Serves 4

2 Medium carrots, cut into 3/4 inch dice

3 TBS olive oil

2-1/2 TSP ras el hanout

1/2 TSP cinnamon

1 Can of chickpeas, drained and rinsed

1 medium onion, sliced thin

2-1/2 TBS fresh grated ginger

2-1/2 Cups vegetable stock

7 OZ watercress

3-1/2 OZ spinach leaves

2 TSP sugar

1 TSP rose water

Salt

Greek yogurt for serving

This has been a particularly brutal winter filled with lots of snow, ice and polar vortexes.  I usually love this season, but these sub-zero temps have been killer, so I've found myself dreaming of warmer destinations a lot more lately.  Since our next big trip is still a ways off, I'm taking a quick journey to the middle east this week with two amazing dishes filled with warming spices.

When temperatures finally crept back up to 30 degrees I decided to take a trip down to Kalustyan's specialty market in NYC.  If you've never been, you need to go now!  It's a mecca for Asian and Middle Eastern cuisine with aisles packed with exotic spices and food products.  I picked up rose water for my interesting soup, harissa for my pork and plenty of ras el hanout - an essential spice.   

Ras el hanout and rose water lend their aromatic qualities to this surprisingly simple to make soup.  Jerusalem by Yotem Ottolenghi and Sami Tamimi is an extraordinary cookbook with vivid stories and beautiful photography, just sitting down with this book alone makes me feel like I've been transported to this storied city.  The idea of putting watercress, chickpeas, ras el hanout and rose water together may sound a bit strange, but it works.  You can certainly leave out the rose water, but it really makes this soup extra special.  

Preheat oven to 425 degrees.  Mix carrots and half the chickpeas with 1 TBS of oil, ras el hanout, cinnamon and a healthy pinch of salt.  Spread flat on parchment-lined baking sheet.  Bake for 20-25 minutes.

Meanwhile, heat the remaining oil over medium high heat in a large pot.  Add onion and ginger and sauté until onions are soft and holder, about 10 minutes.  Add remaining chickpeas, stock, sugar, watercress and spinach.  Bring to a boil and allow greens to wilt.

Blend in a food processor or blender until smooth.  Stir in the rose water and season with salt as needed.  Set aside while the carrot mixture cooks, and reheat when ready to serve. 

To serve divide the soup among bowls and top with hot carrots and chickpeas.  Top with 2 TBS of yogurt.

Moroccan Pork Cubanos with Pickled Vegetables & Harissa Cream

Adopted from The Top Chef Cookbook
Serves 6
4 LBS pork shoulder

6 Cups low-sodium chicken and/or veal stock

Salt

2 TBS ras el hanout

3 Cups red wine vinegar

1 Cup sugar

1 TBS fennel seeds

4 Carrots, julienne

1 Red onion, thinly slices

3 Jalapenos, thinly sliced

2 TBS harissa

1/2 Cup Greek yogurt

Warm pita bread for serving

This sweet, spicy dish puts a twist on Latin street food with Moroccan flavors.  While you may not find this sandwich on the streets of Marrakech  I can totally see this being served out of a food truck somewhere in Williamsburg.  This pork is extremely addictive, especially  with the pickled vegetables and harissa cream, but it's great on it's own too.  

Tackling a massive pork shoulder seemed intimidating at first, but this dish is pretty easy to master.  All you need is some muscle and lots of time.  I actually made mine in my pressure cooker, which was even easier and much faster.  If making in a pressure cooker, just reduce stock to 1 cup, cook on high pressure for 90 minutes after browning.

Preheat oven to 275 degrees.  Season pork generously with salt and ras el hanout.  Heat skillet over high heat.  Brown meat on all sides until well browned.  Place in a large roasting pan with the stock and 1/2 cup water.  Roast for 4-5 hours, or until the pork pulls apart easily with a fork.

Set the cooked pork aside and pour the cooking juices into a sauce pan.  Reduce on high heat until 3/4 cup remains.  Shred the meat and toss with sauce.

For the vegetables bring vinegar, sugar, fennel seeds and 3 cups on water to a boil, string to dissolve the sugar.  Place cut vegetables in a heatproof bowl and pour over hot vinegar mixture.  Cover and let steam for 20 minutes.  Pour out all but 1 cup of the liquid and keep refrigerated until ready to serve.

To serve, mix harissa with yogurt.  Pile warm pitas with pulled pork and top with pickled vegetables and yogurt mixture.

DIY Farmer's Cheese and Radicchiously Good Lasagna

Pumpkin and Radicchio Lasagna
1 box whole wheat lasagna noodles
Olive oil
1 small onion, sliced
2 cloves garlic, minced
1 small head of radicchio, shredded
2-15 oz cans of organic pumpkin
1/4 cup milk or cream
1 TSP nutmeg
1/2 TSP cayenne pepper
2 cups soft farmer's cheese, or ricotta
1 cup grated Pecorino, divided
2 cups grated Fontina, divided

Cheese making is an amazing process. Different variations on a few simple ingredients can produce wildly different results. Farmer's cheese (a soft white cheese that's a cross between cream cheese and ricotta) is definitely one of the simpler cheeses to make, and there is so much you can do with it. Reduce the draining time for creamier results, mix with fresh herbs, or press for paneer. 

If making your own cheesy goodness is something you have always wanted to try, I highly recommend picking up one of Urban Cheesecraft's DIY kits. They come with everything you need including cheesecloth, citric acid and cheese salt. The hardest part is waiting for your milk to come to the right temperature. Check out Urban Cheesecraft here for recipes or to buy one of their fab kits!

Now that I have all this cheese, it's time to put it to good use. My winter-inspired lasagna pairs sweet pumpkin with bitter radicchio for a radicchiously good meal (sorry, I couldn't resist).  In addition to the fresh farmer's cheese my lasagna needs something melty.   I love using Fontina in baked pastas since it melts beautifully, but doesn't take away from any of the other flavors.  This dish is truly decadent and is perfect for any holiday gathering. Your guests will surely be impressed!  

Pre-heat oven to 400 degrees. Cook lasagna noodles in salted boiling water for 3 minutes. Drain and toss with olive oil to prevent sticking.

Heat olive oil in sauté pan over medium heat. Cook onion and garlic until soft, add radicchio. Continue cooking for 2-3 minutes. Season with salt and pepper and set aside.

In a bowl combine pumpkin, milk, nutmeg and cayenne until smooth. In a separate bowl combine the farmer's cheese, 1/2 cup Pecorino and 1 cup of Fontina.

To assemble, coat a 9x13 baking dish with cooking spray. spread a thin layer of the pumpkin mixture at the bottom. Begin layering with the noodles, 1/3 of the pumpkin, 1/3 radicchio, and 1/3 cheese mixture and repeat. Top with remaining Pecorino and Fontina. Cover with foil and bake for 40 minutes. Remove the foil and broil for 5-10 minutes until the cheese is browned and bubbly.

Let cool for 15 minutes before cutting.

New Season, New Inspiration

Pork Cutlets with Apple-Fennel Slaw
6 Boneless pork loin chops, pounded thin
1 Cup flour, seasoned with salt and pepper
2 Eggs
1 Cup panko bread crumbs
EVOO for frying
2 Apples
1 Bulb fennel
1 TBS dijon mustard
1 TBS honey
2 TBS sherry vinegar
2 TSP EVOO
Parsley
Salt and pepper to taste

This post is a long time coming.  I can't believe almost four months have passed since my last...that time felt like a blur.  I have been cooking a lot, and I've made a lot of great dishes, but the blogging part has not come as easily.  Now I finally have something to write about, which ironically has to do with not being about to write at all!  It's not easy to  come up with an original, compelling for every meal I make.  It's also even harder to make time for it between my busy full time job and wedding planning.  It's time to get back at it!

The fall weather has also inspired me, since it is my favorite cooking season after all.  That means pumpkin-flavored everything, but apples are another seasonal ingredient for both sweet and savory dishes alike.  This slaw is the perfect way to use up all those apples from the orchard and can pretty much be served with any of your favorite fall dishes.  But apples, fennel and pork?  Now that's a match made in a foliage-filled heaven.    

Pound the pork chops very thin and dredge in seasoned flour, egg, then panko.  Fry the cutlets in batches until browned and cooked through.  Let drain on a paper towel-lined plate.

Cut apples into match sticks, and slice the fennel bulb thinly.  Set aside in a bowl.  Mix mustard, honey and vinegar and slowly whisk in oil until combined.  Toss dressing with apple and fennel, add chopped parsley and season with salt and pepper.

To serve top each cutlet with slaw and enjoy.

Leftover cutlets and slaw make a mean sandwich with some mayo on a warm baguette.  Hello lunch!

Road Tripping

Summer is all about road trips, and there is no better way to make new culinary discoveries than when you're on the road.  And what a discovery we made when we stopped by the Cato Corner Farm in Colchester, CT to try their famous raw milk cheeses.  

The limited batch of farmstead cheeses range from mild to funky, all unlike anything we've ever tasted before.  If you're in the area I highly recommend stopping by for a tasting and to see their adorable Jersey cows.  You can also find their products in farmer's markets around Connecticut and New York.  

We brought home some of the Dairyere, similar to Gruyere, which was hands-down our favorite.  This cheese deserved a proper spread so I served straight-up with crostini, fig jam, pate, and green apple.  Add some wine for the perfect post road trip meal!

Dinner, By Way of Saigon

Vietnamese Banh Mi

Adapted from The Sandwich King

Pickled Vegetables:

1 Cup distilled white vinegar

2 TBS sugar

1 TBS kosher salt

1 Cup julienned daikon radish

1 Cup julienned carrots

1/2 Cucumber, cut into half moons

Spicy Mayo:

1 Cup mayo

1-2 TBS Sriracha

1/2 TSP sesame oil

Filling:

1 TBS vegetable oil

1 Onion, diced

4 Cloves garlic

1 TBS grated ginger

1/4 Cup hoisin

1/4 Cup fish sauce

1/3 Cup chicken stock

1/4 Cup pickling liquid from veggies

1 LB ground turkey (or pork, chicken, diced tofu)

Black pepper

To Serve:

8-In French baguettes

Thinly sliced jalapeño

Cilantro leaves

Crushed peanuts

 Makes about 4 sandwiches

The banh mi may just be the perfect sandwich - warm crusty bread, salty-sweet meat filling, crisp veggies, and a spicy kick to finish it off.  I have never had an authentic banh mi before, but according to Rich, I came pretty close.  The different textures, temperatures, and flavors in each and every bite are highly addictive.  I think I may need to do some extensive research on this so I can perfect this dish. 

So what is the banh mi exactly?  The traditional sandwich was born out of the French colonial period, combining traditional French ingredients like baguettes, mayonnaise, and pate with native Vietnamese ingredients like cilantro, chili peppers, and pickled carrots.  Typical fillings include pork belly, grilled meat, pate, fried eggs, and tofu accompanied by fresh cucumber cilantro, pickled shredded carrot and daikon.  Condiments include mayonnaise, spicy chili sauce and cheese.  It's a sandwich with endless possibilities.

There are a lot of components but pretty much everything in this recipe can be made ahead of time, plus the pickled veggies get even better the next day.  I used ground turkey in place of pork since it was what I had, but feel free to get creative here.  Make extra pickled vegetables while you're at it and put them on everything.  

In a saucepan heat sugar and salt in the vinegar until dissolved.  Pour over prepared vegetables and let sit for at least an hour.

Mix mayo, sriracha, and sesame oil in a small bowl.  Set aside.

Heat oil in sauté pan.  Add onion and sauté for 5 minutes, or until soft.  Add the garlic and ginger and sauté one minute more.  Add the pickling liquid and let reduce by half.  Stir in the hoisin, fish sauce, stock, and black pepper.  Simmer for 10-15 minutes, or until thickened.  Add your protein (breaking up with the back of a wooden spoon if needed) and cook through.

Now, for the assembly.  Spread the mayo onto each baguette.  Fill with turkey and top with pickled vegetables.  Add jalapeno, cilantro, and peanuts as desired.

   

Adventures in Juicing

Yes, the guy and girl who love their pizza, meatballs, and pancakes have gone liquid.  We are on day two of The BluePrint Cleanse and it's...um...it's...why did I agree to do this again? I'm starving! Consuming nothing but liquid for two whole days has been intense, but I'm pretty proud of us for sticking to it (so far).

Back to why we're doing this. As healthy as we try to be, we really love to eat and tend to over-indulge whether it's dinner out with friends or experimenting in the kitchen.  And after watching the documentary "Fat Sick and Nearly Dead," we thought a little detox would help us atone for our health sins.  I highly recommend if you haven't seen it yet.  This guy's story is amazing and it really makes you think twice about what you put in your body.  While you're at it you can catch "Food Inc." and "Vegucated" but then you may never want to eat anything again...ever.  

While we probably won't be doing The BluePrint Cleanse again anytime soon, we did invest in a juicer to keep-up our health kick. Don't worry, I'm not going to abandon solid food forever. I'm actually quite excited to use it for cooking and baking. There is so much you can do with fresh juice.  You can even use the remaining pulp for soups and muffins!

Cheers!

A New Spin on Cooking, and Marmalade Too

Shiitake Marmalade
From Modernist Cuisine at Home
5 1/8 Cups shiitake mushroom caps
4 TBS unsalted butter
1/3 Cup shallots, minced
100 mL (3/8 cup) water
2 TBS soy sauce
1 TSP honey
1/4 Cup chives, sliced thin
1/2 TBS tarragon, minced
Salt to taste
Makes about 1 cup; will keep for 3 days, refrigerated.

I love collecting cookbooks, but I truly believe this may be the last cookbook I will ever need.  Modernist Cuisine At Home, the little brother of the famed Modernist Cuisine: The Art and Science of Cooking, is 11 pounds and 300 plus pages of culinary porn.  While the food seems straight forward at first (think mac and cheese and burgers), these recipes are like nothing you have ever seen before.  The authors explain the science behind cooking and even improve upon well-known dishes using unusual techniques and gadgets.  Whipping siphons are used to create perfect scrambled eggs, pressure cookers caramelize vegetables in a flash, and blow torches add fantastic crust to sous vide meats.  I cannot wait to fill my kitchen with new toys and start experimenting!

To get started I thought I would start with something simple, like this shiitake marmalade.  This earthy and complex condiment can instantly upgrade anything from roast chicken to omelets   I decided to use for an easy appetizer with goat cheese crostini.  You can also apply the same technique to make bacon marmalade.  Yum!

Pulse the mushrooms in food processor until they are just minced.  Heat butter in pan and sauté mushrooms until lightly browned and dry (about 15 minutes).  Add shallots and cook 8-10 minutes more, or until tender. Stir in water, soy sauce and honey.  Simmer until thick, but still fluid.  Fold in herbs and season with salt.  Serve warm.

            

Cold Blizzard, Hot Soup

Nemo has descended upon the Northeast, and I can't think of a better day than today to share some warm and comforting soup recipes to help get you through the storm.

French Onion Soup
1/2 Stick unsalted butter
2 LBS medium onions, thinly sliced
3 Springs fresh thyme
Bay leaf
3/4 TSP salt
1/2 TSP pepper
2 TSP flour
3/4 Cup dry white wine
1/2 Cup apple butter
1/4 Cup soy sauce
4 Cups low-sodium beef broth
1-1/2 Cups water

For Serving:
Baguette slices
Grated Gruyère cheese

Three words.  French.  Onion. Soup.  I put a twist on the classic with a few "secret" ingredients borrowed from America's Test Kitchen.  Apple butter and soy sauce may sound weird, but they add complexity and yumminess that can't be achieved with store-bought broth alone.  Serve with extra cheesy bread to soak up that delicious broth!

Heat butter over medium-low heat in a heavy soup pot.  Add onion, thyme, bay leaf, and salt and pepper.  Cook onions, stirring frequently, until they are soft and and nicely browned, about 45 minutes.  Add the flour and cook for 1 minute.  Add the wine, apple butter and soy sauce, cook for a few more minutes.  Add the broth and water and let simmer for 30 minutes.  Discard the thyme and bay leaf.

When ready to serve, top each baguette slice with the cheese and broil until brown and bubbly.  Serve on top of soup.

Creamy Broccoli-White Bean Soup
Adapted from Whole Living
1 LB Broccoli, cut into small florets, stems peeled and sliced
2 Cloves garlic, minced
1 Yellow onion, diced
2 TBS EVOO
1 Can white beans, drained
3 Cups low-sodium chicken stock
1/4 Cup fresh parsley
2 TBS lemon juice
Salt and pepper to taste

Far from your average cream of broccoli, this soup will remind you that springtime is just a few short months away with its bright flavor and color.  The beans create the creamy texture, so no actual cream is necessary.  Oh, and some cheesy bread on the side wouldn't hurt here either!

Steam the broccoli until bright green, about 3 minutes. Shock in an ice bath, drain, and set aside.

Heat oil in a large soup pot. Add onions and garlic and sauté until soft and translucent. Add beans and stock; bring to a simmer. Add the parsley and lemon juice. Remove from heat and add broccoli. Purée in batches with your blender until smooth. Season with salt and pepper.

Ravioli 101

Broccoli Rabe-Ricotta Ravioli
Fresh pasta dough (recipe below)
Flour for dusting
2 Cups part skim ricotta, drained
1 Cup steamed broccoli rabe, finely chopped and drained well
1 Egg
1 TSP lemon zest
2 TBS parsley, chopped
1 TSP Salt

It's another great day for a project; a great excuse to dust off the old pasta machine and try my new ravioli stamps.  Yes, making your own ravioli takes little bit of practice and a lot of patience.  Despite the frustration, the results are well-worth it.  Now I have a stock pile in my freezer so I can enjoy whenever I want.  There is something kind of therapeutic about rolling out the pasta too, especially if you have a hand crank machine (great way to get out aggression)!

Now when it comes to filling, there are endless options.  I wanted to try something a little different, while keeping it simple.  So I'm putting a twist on the classic spinach-ricotta filled ravioli by using bitter broccoli rabe instead.

Mix the ricotta, broccoli rabe, egg, zest, parsley and salt in a large bowl until combined.  Keep refrigerated until ready to use.

Divide the dough into quarters.  Roll out one portion at a time to create sheets.  It should be thin, but not so thin it's difficult to work with.  Place your pasta sheets on a well-floured surface.  Using a cookie cutter or ravioli stamp as your guide, drop 1 tablespoon of  filling on the bottom sheet of dough.  Lay a second sheet of pasta over the filling and begin to seal the edges around the filling.  Use a cookie cutter and/or ravioli stamp to cut out the ravioli, making sure the edges are sealed.  Place on a  parchment-lined or well-floured cookie sheet.

Bring a pot of salted water to a gentle boil.  Cook the pasta for 2-3 minutes, or when they begin to float.  Serve with butter and fresh herbs or marinara sauce.  If not enjoying immediately, flash freeze on the baking sheet before storing in freezer bags.

Mark Bittman's Pasta Dough
2 Cups all-purpose flour, plus more for dusting
1 TSP salt
2 Eggs
3 Egg yolks

I've tried a few different pasta dough recipes, but I've found that Mark Bittman's produces the best results.  It's nearly fool-proof if you're making in a food processor, and the dough is easy to work with thanks to the extra egg yolks.

Add flour and salt to the food processor and pulse once or twice.  Add all the eggs and yolks and run the machine for 30 seconds until the dough starts for form a ball.  If it's too grainy add a few drops of water, if it's too wet add a touch more flour.  Turn-out onto a floured surface and knead until smooth and elastic.  Let rest for 30 minutes.  Begin to roll out immediately or store in the fridge for up to 24 hours until ready to use.

Lasagna Lightens Up

Lasagna Soup
2 TBS EVOO
1 Onion, diced
2 Cups cremini mushrooms, sliced
3 Cloves garlic
2 TSP dried oregano
1 TSP crushed red pepper flakes
1 TSP fennel seeds
Salt and pepper
1 LB ground lean turkey
3 TBS tomato paste
1 14 OZ can crushed tomatoes
5 Cups low sodium chicken broth
1/4 Cup part skim ricotta

For Serving:
Cooked whole wheat pasta (you can use lasagna noodles, but I like the small shells)
Fresh basil
Parmesan or shredded mozzarella

As much as I enjoy all the sweet and decadent goodies of the holiday season, I can't wait to get back on track after the new year.  I don't mind eating healthy, but every once in a while I'll get a craving for something bad.  Luckily when that happens I know I can always swap out some ingredients for healthier options.  That way I can get my fix with less guilt.

My soupy version of this classic comfort dish may not be the perfect substitute for mom's lasagna, but it's still packed with all the great flavors and textures.  You can even skip the meat entirely and add more mushrooms, baby spinach, or any vegetable you like.  It's much easier to throw together than lasagna too, especially if you make ahead and freeze.  Just reheat and add your cooked pasta (the noodles don't get soggy!).   

Heat oil in a heavy-bottomed pot.  Cook the onions and mushrooms for about 5 minutes, or until soft.  Add the garlic, oregano, red pepper flakes, fennel and ground turkey.  Break up the meat with the back of a wooden spoon and cook until no longer pink.  season with salt and pepper.  Stir in the tomato paste, canned tomatoes, and broth.  Bring to a boil, then simmer for 30 minutes or so.  Stir in the ricotta.

When ready to serve, add the cooked pasta.  Top with cheese and lots of fresh basil.

Bread Making 101

Jim Lahey's No-Knead Bread
Adapted from The New York Times
3 Cups all-purpose or bread flour, plus more for dusting
1/4 TSP instant yeast
1 1/4 TSP kosher salt
1 5/8 Cups water

I always like to challenge myself in the kitchen, but I feel like I've been slacking lately.  To keep my cooking skills sharp, I started a short list of all the food projects to tackle this fall and winter.  One of those projects is mastering the art of baking bread.  I've always wanted try this recipe from Jim Lahey of the Sullivan Street Bakery (published in the NY Times in 2006), and it seemed like an excellent starting point to test my bread making abilities.      

If making your own bread seems intimidating, then this is the recipe for you.  I was worried that I would somehow screw this up, but Mr. Lahey's method is practically fool-proof.  There are several steps and the whole process takes almost 24 hours (mostly unattended), but the results are nothing short of amazing.  The secret is baking in a covered pot to create a nice steamy environment.  You get a crispy crust with a soft, chewy center - everything you want in a perfect loaf!   

In a large bowl mix the flour, yeast, and salt.  Stir in the water until a shaggy dough forms.  Cover with plastic wrap and let rise for 14-18 hours.  The dough is ready when the surface is covered with little air bubbles.

Turn out onto a well-floured surface and fold onto itself once or twice.  Cover loosely with plastic wrap and let rest for 15 minutes.

Using enough flour to keep dough from sticking, gently  shape into a ball and place on a floured cotton dish towel seam side down.  Cover with another dish towel and let rise for 2 hours, or when it's doubled in size.

At least a half and hour before you are ready to bake, preheat a heavy covered pot in a 450 degree oven.  Carefully remove the pot from the oven.  Using the towel, gently turn the dough over into the pot so the seam side is facing up.  Don't worry if it doesn't look pretty.  Cover lid and bake for 30 minutes.  Remove lid and bake for 15-30 minutes more, or until crust is nice and browned.  Cool on a rack and enjoy.

Wake Up to Your Breakfast

Tastes Like Apple Pie Slow Cooker Oatmeal
1 Cup steel-cut oats
2 TBS cinnamon
2 TBS brown sugar
1 TSP vanilla extract
Pinch of salt
2 TBS butter
1/2 Cup raisins
1 Cup diced apples
3-1/2 Cups water

Having a warm, satisfying meal ready first thing in the morning has to be the next best thing to getting breakfast in bed.  I finally bought some steel cut oats to make oatmeal in my slow cooker, and now I don't know why it took me so long to try.  It's so easy I may never go back to 1-minute oatmeal ever again, and you may not either after you try this recipe.  Get creative and add whatever fruit, nuts and spices you like, but this oatmeal is perfect for fall mornings and apple pie lovers!

Coat the interior of your slow cooker with cooking spray (very important, unless you want to spend the rest of your morning scrubbing the pot).  Add all the ingredients and stir to combine.  Set on low for 8 hours.  Serve warm with milk and chopped nuts if desired.

Chicken + Beer = Yum²

Slow Cooker Beer Chicken
2 LBS boneless, skinless chicken breasts
1 TBS EVOO
1 Onion, sliced
1 Can or bottle of beer (I used Wolvers IPA)
1 TSP salt
1 TSP garlic powder
1 TBS dried oregano
1/2 TSP black pepper

I just started a new job, so I can really use some extra help around dinner time nowadays.  Using pre-cooked or rotisserie chicken in dishes can make weeknight cooking so much less stressful.  Instead of buying a rotisserie chicken from the market, I decided to make my own chicken that I could enjoy all week. I'm using one additional ingredient to make my multi-tasking chicken extra special - beer!  Using beer as a braising liquid is a brilliant way to add tons of flavor for deliciously moist meat that can be used in countless ways.  Whatever you decided to do with it, make sure you save the braising liquid and onions!

Heat oil in a saute pan over medium-high heat.  Add the onions and saute until soft.  Add to the slow cooker.  Season chicken with salt and pepper and place over the onions; add garlic powder, oregano and beer.  Set on low for 8 hours.  Remove chicken and set aside braising liquid.  Chop or shred the chicken as desired.

Quick Chicken Chili
Adapted from Fine Cooking
2 TBS EVOO
1 Onion, diced
3 Cloves garlic, minced
2 Poblano chilies, diced
1 TBS oregano
2 TBS cumin
Salt and pepper
1 Cup corn kernels
2 Cans white beans, drained with some liquid reserved
2 Cups chopped beer chicken
1 Quart chicken broth
1 Cup beer chicken braising liquid (optional)

An ordinary white chili becomes extraordinary with the addition of beer chicken and the braising liquid.  This chili also freezes really well, so you can make now and enjoy later.  

In a large pot or dutch oven heat the oil over medium heat.  Saute the onion until soft, then add garlic and chilies; season with salt and pepper.  Stir in the oregano and cumin and cook until fragrant.  Add the chicken,  broth and braising liquid; bring to a boil.  In the meantime, puree one can of beans with some of the reserved liquid until smooth.  Add to the pot with the other can of beans and corn.  Reduce heat to low and simmer for 20 minutes, partially covered.  Serve with green onions, cheese, or any other topping of your choice.

Not-So-Classic Cobb Salad
2 TBS fat free plain Greek yogurt
Juice of 1 lemon
1 TSP dried oregano
3 TBS EVOO
4 Cups chopped romaine lettuce
2 Hard boiled eggs, diced
1 Avocado, diced
2 Plum tomatoes, diced
4 OZ feta cheese, cut into bite-sized cubes
6 Roasted baby Yukon gold potatoes, quartered
1 Cup chopped beer chicken
Salt and pepper

The great part about this salad is you can prep almost all of the ingredients before hand, so you can assemble in a snap when you're ready to eat.  This fresh and filling salad is perfect for both lunch and dinner.

To make the dressing whisk the yogurt, lemon juice, and oregano.  Slowly whisk in the olive oil until combined.  Toss the remaining ingredients and add the dressing.  Season with salt and pepper.

Not Your Father's Lobster Roll

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Adapted from Gourmet
4 (1 1/4-to 1 1/2-LB) live lobsters
3 TBS fresh lemon juice
1/3 Cup extra-virgin olive oil
1/3 Cup thinly sliced scallions
1/4 Cup finely chopped peeled celery
1/4 Cup celery leaves
1/4 Cup chopped flat-leaf parsley
1/2 Stick unsalted butter
3 Garlic cloves, smashed
6 Hot dog buns, preferably top-split

Every July, for as long as I can remember, we celebrated my dad's birthday with a lobster dinner.  It was always a special treat I looked forward to since we never ate much seafood at home.  Somewhere down the road though there was a slight change in this tradition which all started with these lobster rolls from  Gourmet.  We were hooked after one bite!

I can't take credit for actually making this lobster salad since dad did all the work here, but it's definitely a Hungry Yuppie all-time favorite.  What makes this recipe stand out is the simple lemony dressing, fresh herbs and garlicky grilled bun.  Seriously, these blow away any of those $20+ rolls you've ever had with too much mayo and not enough meat.

Prepare a grill for direct-heat cooking over medium heat.

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat for 8-9 minutes. Transfer with tongs to an ice bath and let cool completely. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 TSP salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.  Devour.