Alosha's Kitchen

Granola Bars

2012-01-11T19:17:00.000-08:00

Granola Bars

Ingredients

2 1/2 cups rolled oats
1/2 cup packed light brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup dried cranberries
1 cup slivered almonds
1/2 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup grapeseed or other neutral oil
2 teaspoons vanilla extract

Method

Preheat the oven to 350 degrees. Coat a 9x13 inch baking pan with nonstick spray.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, cranberries, almonds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 minutes in the preheated oven, or until the bars are just golden brown at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

NOTES

These are so damn awesome. Even with giving some away, we plowed through the first batch in a few days and I made a second batch immediately. They've been serving as a fantastic dessert, particularly since I've been working out every day... they just "feel good," you know? Still, I have to be careful. Granola bars are a danger food for me, one of those that takes a lot of self-control to make myself stop eating. Like bagels and cream cheese. Like caprese pasta. Like really fresh sushi. Okay, I need to stop.

Anyway! I highly recommend sliced almonds and dried cranberries in these, but you can make them with any kind of nuts and fruit you like, or with just raisins, or with just oats and honey. Play around; it all works and it's all delicious.

Breakfast Sausage

2012-01-09T18:58:00.000-08:00

Breakfast Sausage
adapted from my friend Jenn via Cole Ward

Ingredients

3 lb boneless pork shoulder (about 25% fat)
2 tablespoons dark brown sugar
2 1/4 tsp fine sea salt
2 tsp dried sage
1 1/2 tsp fresh ground black pepper
1 tsp dried marjoram
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 cup maple syrup

Method
(since I don't currently have a meat grinder, these instructions are only for the food processor)

In a medium bowl, mix together all the ingredients except the pork and the maple syrup. Set aside.

Cut the pork into 1-inch cubes. Spread the cubes out on a parchment-lined baking sheet, making sure they don’t touch. Freeze until the edges are stiff but the middles are still pliable, about 20 minutes. This will help the food processor blade to cut the meat cleanly, rather than tearing or smearing it.

Place about .5 lb of meat in the bowl of your food processor and grind it in 8 to 10 one-second pulses, until it looks coarsely ground. Empty the meat into a bowl and repeat with the remaining meat, grinding in half-pound batches.

Add the ground pork to the bowl of seasonings and mix well to combine. Add the maple syrup and work in with your hands until evenly distributed.

Use immediately or freeze in portions.

NOTES

I tried three different versions of breakfast sausage - all good but not great - before luckily catching this one on a Facebook post. My previous attempts all had the same elements this recipe does - sweet, peppery, herby - but I could not seem to find just the right ratio. Until now. This recipe is pure perfection.

I made the entire 3-pound batch and split it into .5-pound portions for storage. Six Saturdays in a row of homemade breakfast sausage and eggs? Yes, please.

Fudge

2011-12-18T17:07:00.000-08:00

Fudge
with thanks to Paula

Ingredients

16 ounces semisweet chocolate (chips or chopped up baking bars)
1 7-ounce container marshmallow creme
2 teaspoons vanilla
1 cup finely chopped pecans (optional)

1 stick (8 tablespoons) unsalted butter
4 1/2 cups granulated sugar
1 12-ounce can evaporated milk

Method

Grease a 9"x13" pan.

Pour the chocolate, marshmallow creme, vanilla and nuts (if using) into a large bowl. Set aside.

In a large, heavy pot, combine the butter, sugar and milk. Turn your stove top setting just between medium and medium high. I have 10 notches on mine and set it at 6 1/2. Let it slowly come to a hard, rolling boil, stirring frequently. As soon as it boils, set your timer for 8 minutes. Keep it at a rolling boil for the full 8 minutes, stirring constantly to prevent splatter, sticking, or boiling over.

When the 8 minutes is up, remove the pot from the heat and, quick as you can, dump in the bowl of chocolate, creme, vanilla and nuts (if using). Stir, stir, stir until the chocolate and creme are melted and it is well combined.

Immediately pour the fudge into the greased pan. Shake to evenly distribute. Let cool completely, then slice into squares.

NOTES

Funny story from this morning while I was making this... as I was standing over the boiling pot of butter, sugar and milk, drawing the alphabet over and over with my wooden spoon to pass the time stirring, I was talking to the pot, saying things like "oh my" and "wow" and "oh, I see" (as it started to boil down and get denser). I continued to laugh and make silly sounds as I was madly stirring in the chocolate and creme and nuts.

Apparently, Steve was listening to me from the other room the whole time and later he said to me: "I realized that's why you still do it, why you cook and bake like you do. The fun and the wonder and the thrill of trying something new and succeeding." He's right. I kind of forgot that a bit lately because I've been so busy in other areas of my life, I've been cooking more for necessity than for joy. But he's right.

So, yeah, this fudge made me really happy. I was crazy proud of it, of the success I had. Just before I started on it, I found myself worrying that it wouldn't work, that I would do it wrong because I didn't have a thermometer, that it wouldn't set in the end. But, honestly, it couldn't have been easier. Thank you, Paula, for the clear directions and for the perfect recipe. It was a big hit at a family Christmas party today and there is no doubt I will use this as a go to for gatherings in the future.

Sweet Whiskey Barbecue Sauce

2011-10-22T20:26:00.000-07:00

Sweet Whiskey Barbecue Sauce
slightly adapted from Amy

Ingredients

3 tablespoons grapeseed or other neutral oil
1 large yellow onion, diced
8 cloves garlic, chopped
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white wine vinegar
1/2 cup brown sugar
3 tablespoons whiskey
3 tablespoons honey
2 tablespoons Worcestershire sauce
1 tablespoon dark molasses
2 teaspoons salt
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon coarsely ground black pepper

Method

In a large saucepan on medium low heat, saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Bring mixture to a boil, then reduce heat to medium low. Simmer uncovered for about 75 minutes, or until sauce thickens.

Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through.

Use immediately or refrigerate in an airtight jar for a month or so. Makes about 2 cups.

NOTES

With my complaints about most barbecue sauces being too sweet, you'd think I wouldn't have liked this one as much as I did. But oh boy, did I ever. I think in certain moments, I may even prefer this over my original.

It is sweet, yes, but it's that beautiful, simple, not cloying sweet that comes from natural things like honey and molasses and brown sugar. If I have one complaint with my original barbecue sauce, it is that there is hoisin sauce in it. I just never could get past the idea that an already processed bottled ingredient was helping give it its flavor. I knew that element wasn't absolutely necessary for me to create a sauce I loved. This sweet whiskey sauce proves that point.

The original called for so little whiskey, it seemed silly to include it in the title, so I upped the amount considerably. I think it makes a difference. I ate this with ribs since that's what the original recipe was paired with, though surely this would be great on some grilled chicken as well.

Chicken Sriracha Stir Fry

2011-09-08T21:05:00.000-07:00

Chicken Sriracha Stir Fry
adapted from this recipe, courtesy of Sarah

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

Marinade:
2 tablespoons soy sauce
2 tablespoons xiao xing wine (or dry sherry)
2 tablespoons water
1 tablespoon Sriracha

Sauce:
2 tablespoons cornstarch
3/4 cup water
2 tablespoons Sriracha sauce
2 tablespoons soy sauce
4 tablespoons oyster sauce

4 tablespoons grapeseed oil, divided
1 pound green beans, chopped
1 large carrot, peeled and sliced
8 ounces mushrooms, sliced
2-3 large shallots, thinly sliced
1 tablespoon grated ginger
4 cloves chopped garlic

1 bunch scallions, sliced, for garnish (optional)

Method

In a medium bowl, mix the soy sauce, xiao xing wine, water and Sriracha together. Add the chicken and toss to coat thoroughly. Let stand for at least 30 minutes.

In a separate smaller bowl, whisk together cornstarch, water, Sriracha, soy sauce and oyster sauce. Set aside.

In a wok, heat 2 tablespoons oil over high heat until just smoking. Add green beans, carrots and mushrooms. Stir fry for 5 to 6 minutes, until vegetables are just soft. Remove to a plate and set aside.

Heat the remaining 2 tablespoons oil in the wok. Add the shallots and stir for about 30 seconds, then add ginger and garlic and cook for another 30 seconds.

Add chicken mixture and stir-fry for about 3 minutes, until chicken is just cooked through. Pour in the sauce and stir until thickened, about 1 minute. Turn the heat off, return the vegetables to the wok and toss to combine.

Serve over rice with sliced scallions and extra Sriracha on the side.

NOTES

In case you haven't noticed, I love "bowl and spoon" meals. Give me a grain or pasta with meat and/or vegetables and sauce on top and I am a happy girl. Make it spicy and I am firmly content. So when I saw this recipe posted on Sarah's weekly menu, I was all over it.

This dish reminded me of the simplest of stir fries you can order off a typical Chinese-American takeout menu. But good. I don't know about you, but the few times I did order dishes like this, they were always awful. Goopy sauce. Bland as you can imagine. I thought maybe I was misguided and just ordering the wrong thing. Turns out, as with most things, I just needed to make it myself.

This was so perfect - savory and full of rich flavor, but also fresh and light, with just a hint of heat and a bit of zing from the ginger. I don't add new stir fries to my repertoire very often (yes, I know, I'm very picky), but this one made it in on the first try.

The only thing I may do differently in the future is add water chestnuts. Steve suggested it as we were eating and I think they would be wonderful here. I could also easily see trying this with tofu instead of chicken at some point.

Chicken in Thyme Marsala Cream Sauce

2011-08-31T07:00:00.000-07:00

Chicken in Thyme Marsala Cream Sauce

Ingredients

3 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground pepper
1/2 pound crimini mushrooms, thinly sliced
3 shallots, finely diced
2 cloves garlic, minced
1 1/4 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas, defrosted

Method

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the Marsala wine, scraping up the brown bits on the bottom of the pan. Simmer until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the stock, cream, thyme, salt and pepper and bring just to a boil. Cook until the sauce has reduced by half, about 6 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes. Add the peas and simmer for 1 minute. Season with additional salt and pepper, if needed.

Serve over noodles or rice.

NOTES

I'm really proud of this impromptu dish. I was planning on making chicken marsala with a side of buttered rice and peas, but as luck would have it, I saw a status update from The Saucy Southerner on her Facebook page that mentioned sherry and cream and shallots and butter. My gears started turning and I thought maybe I could make it all one dish, with chunks of chicken simmered in a marsala cream sauce...

The end result is a riff on my Chicken in Tarragon Mustard Cream Sauce and just like garlic, white wine, cream and mustard are "obvious" together, so, too, are shallots, Marsala, cream and thyme. It really can't fail.

Even at that, it exceeded my expectations. I loved this dish so, so much. Instantly repeatable. Sweet, savory, with amazing depth... and reminiscent of something I can't quite put my finger on... like a prelude to fall.

Puerco en Chile Colorado

2011-08-08T08:59:00.000-07:00

Puerco en Chile Colorado
(pork in red chile sauce)

Ingredients

5 dried New Mexican chiles
4 dried chiles de Arbol
2 dried Ancho chiles
1 tablespoon olive oil
2 pounds boneless pork shoulder, cut into 1 to 1 1/2-inch pieces
Kosher salt and pepper
1 to 1 1/2 cups beef broth
1 small white onion, chopped
3 cloves garlic, minced
1 tablespoon Mexican oregano
1 tablespoon cumin
1/2 tablespoon Kosher salt
1/2 teaspoon fresh ground black pepper

Method

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid or plastic wrap over the bowl and allow to sit for at least 30 minutes to soften the chiles.

Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.

Heat the olive oil in heavy pot or large skillet over medium high heat. Sprinkle the pork generously with Kosher salt and black pepper. Add the meat to the pot and brown well on all sides. Don't overcrowd the pan; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.

Once all the pork is browned, place it back in the pot, add enough beef broth until meat is just covered, stir, cover and simmer on low for 30 minutes.

Add the chile puree, onion, garlic, Mexican oregano, cumin, 1/2 tablespoon Kosher salt and 1/2 teaspoon fresh ground black pepper and mix well. Cover and simmer until the pork is very tender, about 1 hour more.

Serve with Spanish rice and corn tortillas.

NOTES

You thought the one with beef was good? Yeah, I did, too. I do. But the pork... oh my goodness, the pork.

I can't explain it, but the difference was so astounding, we already decided I am not making this with beef again for a very, very long time. Steve's best guess was that the pork fat melted into the sauce and made it more velvety, more savory, more "round." Probably. Whatever it was, the pork made the dish so mind-blowingly wonderful, we nearly wept with joy. I'm barely exaggerating.

Ridiculously, blissfully good, hearty and filling, spicy in the right way, that "warm heat in your chest" kind of way, stores and reheats well. I don't know what else to say other than what the heck are you waiting for? Go make this!

Claussen Knock-Off Pickles

2011-08-05T10:32:00.000-07:00

Claussen Knock-Off Pickles
very slightly adapted from Rebecca

Ingredients

35 to 40 small to medium pickling cucumbers
8 cloves garlic, peeled and sliced in half
4 fresh dill heads OR 4 tablespoons dried dill seed (*not dill weed*)
1 gallon cold water
1 cup cider vinegar
2 tablespoons mixed pickling spices
2/3 cup canning or kosher salt

Method

1. Wash cucumbers but do not scrub them.

2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they're done.

3. In a gallon jar, layer the dill heads or seed, garlic cloves and sliced cucumbers.

4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

5. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged.

6. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

7. Leave out of direct sunlight on the counter for two to four days, or until the cucumbers taste like pickles throughout. If at any point "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

8. When the pickles are ready, fix your lid tightly onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

NOTES

I love pickles. Any kind of pickles. Even the neon green store bought pickles. I was worried I would never be able to make homemade pickles that were crunchy, but Rebecca proved me wrong.

These are crunchy, garlicky and perfect as a late afternoon snack, especially in this hot weather. I ate a whole jar myself the first day they were ready, they are THAT good - AND they take no virtually time or effort.

Cooking notes: Best in a large jar, but if you're like me and are scaling the recipe and storing in smaller jars, you may have to cut a bit more off the ends of the pickles so that they will be submerged fully when you pour in the brine. If they have any pieces sticking out, they will develop fuzz and you'll have to throw them away (lesson learned!).

Also, if you do scale down for smaller storage, split the pickling spice evenly among the jars and then mix just the water, vinegar and salt and pour that over each jar. It's not really possible to smoothly distribute the pickling spice among numerous jars once the seeds have sunk to the bottom of the pitcher (second lesson learned!).

Raspberry Streusel Bars

2011-08-01T08:00:00.000-07:00

Raspberry Streusel Bars
(makes 24 2-inch bars)

Ingredients

2 1/2 cups (12 1/2 ounces) flour
2/3 cup (4 3/4 ounces) granulated sugar
1/2 teaspoon table salt
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup (1 3/4 ounces) packed light brown sugar
1/2 cup (1 1/2 ounces) quick oats
1/2 cup (2 ounces) pecans, chopped fine
3/4 cup (8 1/2 ounces) raspberry preserves
3/4 cup (3 1/2 ounces) fresh raspberries
1 tablespoon fresh lemon juice

Method

1. Preheat the oven to 375 degrees F. Line a 9 x 13-inch pan with foil so it hands over the edges. Spray the foil-lined pan with nonstick cooking spray.

2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1 1/2 minutes. (You can also use a food processor for this: process the flour, granulated sugar and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 1/4 cups of the flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.

4. While the crust is baking, add the brown sugar, oats and pecans to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork (or your fingers) until combined, with a few berry pieces remaining.

6. Using a spatula, spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking pan by lifting the overhanging foil extensions. Cut into squares and serve. The bars can also be stored for 2 to 3 days in an airtight container at room temperature.

NOTES

One of the easiest, quickest and best things I've ever baked. Tender, buttery shortbread. A substantial layer of tangy-sweet jam. Crunchy, nutty top. I have a bit of a soft spot for raspberry bars but have never found one that lives up to my idea of what one should be, not until I made these. Absolutely perfect.

Recommended: lots of people to share them; otherwise, you may eat, oh, a third of the pan in one night. *Whistles*

Israeli Couscous with Eggplant and Basil

2011-07-27T08:00:00.000-07:00

Israeli Couscous with Eggplant and Basil
with thanks to Amy

Ingredients

3/4 cup Israeli couscous
Coarse salt and ground pepper
3 tablespoons olive oil
1 pound small to medium, slender eggplants, cut into 1/2-inch chunks
3 shallots, peeled and chopped into large pieces
2 teaspoons red wine vinegar
1/3 cup lightly packed fresh basil, torn

Method

In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, 12 to 15 minutes.

Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.

In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season with salt and pepper.

NOTES

When Amy blogged about this, she joked about eating the whole thing herself, even though the original recipe from Martha Stewart says it serves 4. Well, I think you can let yourself off the hook, my dear, because by "4" I assume they meant 4 tiny-stomached people. This is a serving for 2, no question, and that's for lunch.

Anyway!

I adored this. Loads. So much so, I made it for lunch two days apart. For me, eggplant and basil go hand in hand, mostly because I am crazy about Thai eggplant stir fry, in which handfuls of holy basil are wilted in. So, of course I fell in love with this simple dish, as it lets the eggplant and basil really shine together. In that vein, I also added a heaping tablespoon of nam pla prik to the bowl as I was eating it. Couldn't help it. If you're a Thai fanatic like I am, I highly recommend it.

Toasted Quinoa Salad

2011-07-24T15:49:00.000-07:00

Toasted Quinoa Salad
courtesy of Ezra Pound Cake

Ingredients

For the salad:
1 1/2 cups quinoa
1 tablespoon extra virgin olive oil
1 cup fresh corn kernels (from 2 ears)
1 cup diced (1/2 inch) cherry tomatoes
1/2 cup thin-sliced (1/4 inch) scallions (white and green parts)

For the dressing:
2 teaspoons ground cumin
4 tablespoons extra virgin olive oil
1/2 cup fresh lime juice, plus more to taste
1 tablespoon finely chopped seeded jalapeno pepper, plus more to taste
1 garlic clove, grated
1 teaspoon coarse salt

For the garnish:
1 ripe avocado, halved, pitted, peeled and diced (1/2 inch)
1/2 cup finely chopped fresh cilantro

Method

Rinse the quinoa in a fine-mesh strainer under cold water for at least 45 seconds. Shake the strainer to remove as much water as possible.

Heat the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until it is light golden brown, about 10 minutes. Add 2 cups water to the quinoa, and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is translucent, 18 to 20 minutes.

Let stand, uncovered, until cool, about 10 minutes.

Meanwhile, make the dressing: sprinkle the cumin in a small skillet and toast over medium heat, stirring, about 3 minutes. Remove from heat. When the skillet is cool to the touch, add the oil, lime juice, jalapeno, garlic and salt. Transfer to a large bowl, and whisk to blend.

Add the cooled quinoa, corn, tomatoes and scallions to the dressing, and toss to blend.

Spoon the salad onto a large platter, and garnish with the avocado and cilantro.

NOTES

Holy crap, people. Hoe. Lee. Crap.

This is the best salad I have ever had in my life. I knew when I spotted the recipe that it would be good, but this... this blew me away.

The nutty flavor of the quinoa blends with the sweetness of the corn, the acidity of the tomatoes and the creaminess of the avocado and then, THEN, you get hit with the jalapeno lime toasted cumin dressing. My god, the dressing. The smell of it in the bowl when you whisk it together is intoxicating, and I don't use that word lightly.

A "must make" before summer is over. Must.

Olive Oil Mashed Potatoes

2011-07-18T11:59:00.000-07:00

Olive Oil Mashed Potatoes

Ingredients

2 pounds medium to large red potatoes
2 tablespoons + 1/4 teaspoon Kosher salt
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon dried thyme
1 tablespoon dried oregano
2 garlic cloves, grated or pressed
1/4 teaspoon fresh ground black pepper

Method

Scrub potatoes and cut into 1/2-inch-thick slices. Place in a large pot of cold water to cover by 1 inch. Add 2 tablespoons Kosher salt. Bring to a boil and cook until potatoes are very tender, 8 to 10 minutes. Drain, then return potatoes to pot.

In a small bowl, stir together oil, lemon juice, thyme, oregano, garlic, pepper and remaining 1/4 teaspoon Kosher salt.

Add the oil mixture to the pot and mash with a masher until well combined. Don't overdo it or the texture will become gummy.

NOTES

I know I casually called my previous post an "accident," but that wasn't quite right. That was more like a creative/use what I have in the refrigerator sort of dish.

THIS. This was an accident. A happy, happy accident.

My intent was to make these lemon herbed potatoes from Krysta - for the second time, in fact, so you'd think everything would have been fine and dandy. Wrong.

I don't know if it was that I used red potatoes (less sturdy?) or I brought the water to a boil with the potatoes already in the pot (I can't remember what I did the first time), but after the indicated 8 to 10 minutes of cooking, the potatoes were so tender that when I tried to "toss them" with the olive oil and herbs, they simply fell apart.

I stared at the mess in the bowl, wondering how I was going to salvage the potatoes as a side dish for dinner, when a moment of inspiration struck. I had heard of olive oil mashed potatoes, hadn't I? Somewhere? I had no idea if that meant combining the potatoes with just the oil itself, with cream... whatever. I threw caution to the wind and started mashing, adding a tablespoon of lemon juice to the bowl for good measure, since the original recipe had lemon squeezed on top...

And oh my goodness. So. Insanely. Good. Awesomely, astoundingly good. "I could eat these every week and I don't even much like mashed potatoes" good.

I never thought to try mashed potatoes this way before - and I bet neither have you - but I promise you will be amazed at the outstanding flavor and texture. They're even better if you have some pan sauce from chicken or pork chops to drizzle on top.

One cooking note: don't put the potatoes through a ricer or food mill. I tried that the second time and they were terrible. Interesting how much a texture change can affect a recipe, no? So just trust me and don't do it. These are potatoes that need a coarse mash.

Linguine with Bay Scallops and Pancetta

2011-06-28T15:19:00.000-07:00

Linguine with Bay Scallops and Pancetta

Ingredients

8 ounces linguine

1/3 pound pancetta, cut into large dice
1 pound bay scallops

2 large cloves garlic, minced
2 shallots, finely diced
1/2 cup chicken broth
1/4 cup white wine
1 medium lemon, zested and juiced
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes

1/4 cup butter
1/4 cup fresh parsley, minced
2 tablespoons fresh basil, minced

Method

Bring a large pot of salted water to a boil. Add linguine, and cook until not quite al dente, 9-10 minutes. Drain.

Meanwhile, heat a medium skillet on medium low and add pancetta. Cook, stirring occasionally, until fat has rendered and the pancetta is well browned, about 7 minutes. Using a slotted spoon, remove pancetta to paper towels to drain. Pour the rendered fat into a separate bowl, leaving about a tablespoon in the bottom of the pan.

(Note: Try not to eat all the pancetta as you're cooking the rest of the dish. Me? I didn't touch a single piece. Not a one. *Whistles*)

Turn the heat up to medium high. Add scallops and cook until just browned and cooked through, 2 to 3 minutes. Using a slotted spoon, remove scallops to a separate plate and set aside.

Add 2 tablespoons of the pancetta fat to the pan. Add garlic and shallots and saute until just starting to soften, about 2 minutes. Stir in chicken broth, wine, lemon juice, lemon zest, salt, pepper and red pepper flakes. Reduce heat to medium and simmer until liquid is reduced by half.

Add butter, parsley and basil. Cook, stirring, just until the butter melts, about 1 minute. Add the cooked scallops and pancetta back to the pan. Stir in linguine and toss to coat.

NOTES

One of those "accident" meals. I knew when I bought the bay scallops that I wanted to do a pasta, but I thought it would be an old one I used to make with Meyer lemon, chervil and breadcrumbs. Instead, I remembered I had a hunk of pancetta in my refrigerator and some shallots, parsley and basil to use, so this dinner was born.

This. Was. Spectacular. I don't know about you, but when I combine shellfish and pasta, I don't think there is any better sauce to bring the two together than one made with garlic, white wine and butter. The pork fat as cooking medium was just an added bonus... to say the least. I am definitely doing THAT again.

Speaking of which, if you can buy it nearby, I wholeheartedly, enthusiastically recommend Fra'Mani pancetta. I used it in another scallop dish not long back and now I am a loyal customer. I never even liked pancetta before I had theirs. And no, they didn't pay me to say that.

Caprese Pasta

2011-06-20T07:00:00.000-07:00

Caprese. Pasta. There is virtually no better use of fresh tomatoes and basil than this simple dish. And when I say simple, I mean SIMPLE.

It's basic math:

I have my dear friend Krysta to thank for this, and thank her I do, profusely, multiple times per summer, since 2008 when I first saw it on her blog.

Caprese Pasta

Ingredients

There are no set amounts here. It's all up to you. This is what you will need:

Dry pasta
Tomatoes
Fresh basil leaves
Olive oil
Kosher or sea salt
Fresh ground black pepper
Shredded mozzarella

Method

Cook pasta in boiling salted water according to package directions; drain well. Pour into a medium bowl, squirt a bit of olive oil on it, toss and let cool to room temperature.

Cut up the tomatoes and chiffonade the basil. Mix together in a large bowl, soak with olive oil, and add salt and pepper, to taste. Let sit for at least 5 minutes, perhaps while the pasta cools off.

Pour the cooled pasta into the bowl with the tomato basil mixture. Combine well, taste (try not to eat the whole bowl right then and there), and add more salt and/or pepper, if needed. Add shredded mozzarella and toss.

Funnel into mouth.

Have I convinced you yet that you need this in your life? Seriously? Do you need me to come over there and smack you around a little?

NOTES

1. Use an appropriate pasta shape. Long noodles not recommended. After the first year of making this with all kinds of shapes, I declared medium shells my absolute favorite. Rotini and penne and orzo also work, but they all still rank far behind the shells, for me.

2. Use the best tomatoes available. And not Roma. Seedy, juicy vine ripe ones, in season. When I am a bit out of season, I use grape or cherry or, as seen in this post, baby heirlooms, which were just... oh man... refer back to picture of Homer.

3. Use shredded mozzarella. I love fresh mozzarella, but not in this dish. NO. I've seen this done with fresh, in recipes online or on TV, and I just don't get it. I made it with fresh myself, just to see, and learned the hard way - twice. Wrongity wrong wrong wrongness. Don't do it.

Variation: Try it as is first, then try it with chopped chicken tossed in. *Cries*

Strawberry Lemonade

2011-06-18T16:20:00.000-07:00

Strawberry Lemonade

Ingredients

1 pound strawberries, hulled
1 (59-ounce) container Simply Lemonade

Method

Puree the strawberries in the blender FIRST. If you do the berries and juice together, by the time the berries are liquified, a huge foam head will have formed and you won't be able to fit a lot of it back into the original container.

Once the strawberries are pureed, pour in the lemonade to the top line of your blender glass, then press the lowest setting on your blender (mine is "Stir") for just a couple of seconds, to combine.

Voila. Strawberry lemonade.

Pour as much back into the container as will fit. You'll probably have just a bit left in the bottom of the blender. Drink it immediately, straight out of the blender glass. No, not really. *Cough*

NOTES

One of my own brilliant (!) ideas. Do it while strawberries are in season; it's spectacular. It was a huge hit at my birthday party four weeks ago and I've been making it constantly ever since.

Ragu Bolognese

2011-06-16T07:00:00.000-07:00

Ragu Bolognese

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons butter
1 carrot, finely diced or grated
1 medium onion, finely diced or grated
1 rib celery, minced
1 clove garlic, crushed or grated
1 1/4 pounds ground beef
1 pound ground pork shoulder (grind your own!)
1 6-oz. can tomato paste
1 cup milk
1 cup dry white wine
1 teaspoon Kosher salt (or more, to taste)
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano, for serving
Crushed red pepper, for serving

Method

In a 6 to 8-quart, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onions, carrot, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, 10 to 15 minutes. Turn the heat to high and add the beef and pork. Cook until browned, stirring frequently, breaking up the meat with a wooden spoon as it cooks.

Remove pot from heat and pour meat and vegetables into a colander to drain excess fat. Return mixture to pot and set heat on medium low.

Add the tomato paste and stir until just combined. Stir in milk, wine and salt. Simmer over medium low heat for 1 1/2 to 2 hours. Season with salt and pepper, to taste, and remove from heat.

When ready to use, add 1 pound fresh tagliatelle to the ragu and toss until the noodles are just coated with the sauce.

Serve with fresh grated Parmigiano-Reggiano and crushed red pepper flakes, if desired.

NOTES

Absolutely delicious and one of Steve's all-time favorites. Easy, too!

Traditionally, ragu Bolognese is made with veal, pork and pancetta; mine is modified for the sake of cost and convenience. I also use more tomato paste than most and, though I rarely condone the use of a food processor for vegetable preparation, I have been known to toss all my vegetables in there so as to make a soffrito "paste" that ends up kind of melting into the sauce after the long simmer.

One last thing: don't omit the cheese at the table. It's essential. No dish I make is more perfectly complemented by it than this one. It's all I can do not to throw handfuls of it in my bowl.

Strawberry Cake with Strawberry Compote

2011-06-14T07:00:00.000-07:00

Strawberry Cake
adapted just a tad from Smitten Kitchen

Ingredients

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup + 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Powdered sugar for topping (optional)

Method

Preheat oven to 350 degrees F.

Butter a 10-inch pie pan or 9-inch deep-dish pie pan OR a 9- to 10-inch springform cake pan. Whatever ya got. Just don't use a regular 9-inch pie pan or it will overflow.

Sift flour into medium bowl. Lightly whisk in baking powder and salt. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture, gradually, until just smooth.

Pour into prepared pie plate or cake pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.

Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes at 350 degrees, then reduce oven temperature to 325 and bake cake until golden brown on top and a toothpick comes out clean, 50 to 60 minutes.

Let cool in pan on a rack. Cut into wedges (remove from springform pan first, if used). Sift/spank powdered sugar over the top, if desired. Serve with strawberry compote (see below).

Strawberry Compote

Ingredients

1 pound strawberries, hulled and chopped into small pieces
1/4 cup granulated sugar

Method

Place strawberries and sugar in small saucepan. Simmer over medium heat (if cooking this small amount, it may start to bubble too violently; simply reduce temperature to medium low) until compote thickens slightly and just coats the back of a spoon, about 15 minutes. Cool to room temperature before serving.

NOTES

Tasting notes:

This cake is awesome and makes such perfect use of seasonal strawberries. It tastes of milk, butter and fruit, and is taken to new heights with a spoonful of the sweet compote on each bite.

Cooking notes:

If the batter seems too thick to pour into the pan, gently incorporate another splash of milk. Works beautifully.

The first time I made this cake, I crammed more strawberries into the empty spaces on top and served the cake with fresh whipped cream. However, I much preferred it the second time, which is pictured here. Less strawberries made it far easier to cut into pretty wedges and the compote adds that extra strawberry flavor.

Making ahead is recommended. Both times I found the texture and taste better after letting it rest at least half the day, even overnight (if keeping overnight, loosely cover with foil on a cool counter).

Fresh Pasta

2011-06-12T15:05:00.000-07:00

I started making my own pasta last May, when Steve was ever so thoughtful and bought me a nice rolling machine for my birthday.

It took some effort the first time, the usual getting the hang of something new and all. After I did it once, though, I started finding a rhythm with it and then I wondered why I hadn't bought a roller sooner.

Fresh Pasta
(serves 2)

Ingredients

3/4 cup all purpose flour
3/4 cup semolina flour
2 eggs

(this can be easily doubled, tripled, etc.)

Method

Mix the all purpose flour and 1/2 cup of semolina flour together in a small bowl, leaving 1/4 cup semolina aside. Pour the mound of flour out onto a large cutting board (or counter) and make a well in the center. Break the eggs inside the well.

Take a small fork and whisk the eggs in the center, slowly pulling little bits of the wall of flour into the well as you go, until a batter starts to form. When it becomes too thick to keep using a fork, gather the rest of the flour in with your hands and knead it into a dough. Add more of the reserved semolina if it seems too sticky. If it seems dry, if bits of dough are scattered on the board, don't worry. As you knead, these bits should be able to be "picked up" by the ball of dough. If not, that's okay, too.

Knead until it becomes relatively smooth and elastic, about 5 minutes, then let it rest under a bowl for at least 30 minutes. If you're making the dough ahead of time, you can cover it lightly with plastic wrap and put it in the refrigerator until you're ready to use it. Just bring it back to room temperature first.

Cut the dough into 4 equal pieces. Lightly flour the first piece, then roll it out a bit with a rolling pin, just until you're able to fit it into the widest setting on your roller.

Roll it through on the widest number, then turn it down one notch and roll it through again.

Continue passing the dough through, once per roller number setting, until it is fairly thin, but not on the verge of tearing.

My machine goes from 6 to 1 and I have never used the "1" setting since "2" seems to get it right where I want it.

Now you have options. You can do as I do most often and make tagliatelle. Lightly flour the dough sheet and fold it in half, then in half again.

Slice into about 1/2-inch strips with a large knife. Try not to press down on the dough with your other hand while doing this or the dough will resist and stick when you try to unfold it.

Now "shake" the dough out until it unfolds. You'll see what I mean if you grab it and flop it around... the best way I can describe this is imagine you were massaging or shampooing with your fingers, but just kind of grab and shake the noodles out with that motion. You may need to sprinkle the dough with flour to assist in the process.

Transfer the pasta to another lightly floured board or a baking sheet while you finish working with the rest of the dough. Small piles are best; otherwise, the noodles may stick together as they sit.

Repeat with remaining three pieces of dough. Voila. Piles of tagliatelle.

Or! Or, if you have an attachment for thin pastas, you can make spaghetti or linguini. Same process as the tagliatelle, except after rolling the sheets through the machine on the thinnest setting that you want, you simply run it through the attachment in its final pass.

And voila. Spaghetti.

There are other options, too - ravioli, bowties, tortellini, on and on. There are a lot of shapes I haven't tried yet, but I will.

To cook, bring a large pot of generously salted water to boil. Cook the noodles for just a couple of minutes, drain and add to pan with sauce to combine.

Note that if there is a visible white layer of flour on your waiting noodles, you may want to shake them out one more time before putting them in the water or else you could end up with goopy noodles. A little flour is okay, though. Mine is usually a bit dusted with it and I've never had problems.

Tagliatelle with ragu Bolognese:

Spaghetti with sausage and marinara, served with braided semolina bread:

NOTES

Two main things here:

1. I go half and half with the flour, rather than use only all purpose. This isn't necessary, and AP works fine, but since I have semolina easily at my disposal, I use it. We had it with all AP the first time and we prefer the chew of the 50/50 blend.

2. A lot of fresh pasta tutorials tell you to flour the pasta sheets each time you pass it through the machine so it doesn't stick. I won't do that these days (thanks, Mario Batali!) because it adds too much flour to the dough and then, suddenly, you've changed the final texture. If you've made a good dough and you flour it in the beginning before the first pass, this really should be enough during the rolling phase.

Above all, have fun! Fresh pasta is a beautiful thing, but not a difficult thing, not at all. Don't be shy of it. The first time I did it, my "well" collapsed and I had egg running all over my board as I scrambled to gather it back with the flour... and I laughed and laughed the whole time. Sure, it can be a bit messy, so make it a Saturday afternoon project. Make it leisurely. Just MAKE IT. If you have the equipment (or are considering purchasing it) and you have the inclination, then make it. To say it's worth it is a huge understatement.

Chicken Tikka Masala

2011-06-06T22:00:00.000-07:00

Chicken Tikka Masala

Ingredients

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 teaspoons cumin
1 teaspoon ground cinnamon
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 1/2 pounds boneless, skinless chicken thighs cut into large cubes

Sauce

1 tablespoon butter
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon sweet paprika
1 teaspoon garam masala
1 teaspoon salt
1 8 oz. can tomato sauce
1 cup heavy cream
1/2 cup fresh chopped cilantro
Crushed red chile (optional, can be found in most Asian markets)

Method

In a large bowl, combine yogurt, lemon juice, grated ginger, 2 teaspoons cumin, cinnamon, cayenne and 1 teaspoon salt. Stir in chicken, cover, and refrigerate for at least 2 hours, but preferably overnight.

Preheat the oven to 350 F. Put chicken on a foil-lined baking sheet and cook in oven for 25 minutes, until cooked through.

Melt the butter in a large deep skillet over medium heat. Add the garlic and jalapeno and stir for 1 minute. Stir in the ground coriander, 1 teaspoon cumin, paprika, garam masala and 1 teaspoon salt. Add the tomato sauce and the heavy cream and stir to combine. Reduce the heat to low and simmer gently until the sauce thickens, about 20 minutes.

Add the cooked chicken to the sauce and let simmer for another 10 minutes. Garnish with chopped cilantro (and crushed red chile, if desired).

Serve over basmati rice.

NOTES

Man. Oh. Man. This is chicken tikka masala, *perfected*.

This is an almost 50/50 blend of two recipes - one from my friend Sarah that I have had posted here for a long time and one from my friend Bev (who recently closed shop *sniff*). I blended the spices from both and used the chicken roasting method from Bev's and holy cow...

Slightly sweet, slightly spicy, intensely rich and savory. Tikka masala nirvana. I can't imagine it getting any better than this.

Beef and Broccoli

2011-06-02T07:00:00.000-07:00

Beef and Broccoli
from Amy

For the beef:
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon granulated sugar
2 tablespoons water
1 pound flank steak, sliced against the grain in 1/4-inch x 1-inch pieces (note: freeze the beef flat for 20 minutes first, for quick and easy slicing)

For the sauce:
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons vegetable oil
2 teaspoons cornstarch
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper
2 tablespoons water

For the rest:
1 large head of broccoli, cut up into florets
1 medium yellow onion, cut into 1 inch pieces
4 garlic cloves, minced
1 tablespoon grated or minced fresh ginger
2 tablespoons rice wine vinegar
Grape seed or other neutral oil

Method

In a medium bowl, stir together the cornstarch, baking soda, salt, sugar, and 2 tablespoons of water. Add the beef and mix until well coated. Set aside.

In another small bowl, add all the ingredients for the sauce; whisk until well combined. Set aside.

Bring 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5 minutes, or until a floret can just be pierced by a fork. Drain and rinse under cold water to stop the cooking. Set aside.

Remove the beef from the bowl and pat dry with paper towels. In a wok, heat about 2 tablespoons of oil until very hot. Add the beef and stir fry for 4 to 5 minutes, until just cooked through. Transfer meat to a colander to drain.

Wipe out the pan with paper towels and reheat the wok over high. Add about another 2 tablespoons oil and heat until very hot. Add the onion and fry for 3 to 4 minutes, until soft and slightly browned. Add the garlic and ginger and fry for about 30 seconds, stirring constantly. Pour in the rice wine vinegar to deglaze the pan. When it has mostly evaporated, add the sauce, stir, and bring to a boil.

Add the cooked beef and steamed broccoli and stir fry until the sauce thickens and everything is heated through, another 2 to 3 minutes.

Serve over Jasmine rice.

NOTES

Amy gave this family favorite to me a long time ago and I'm upset with myself for waiting so long to give it a proper go. This is absolute perfection. Savory, sweet, beefy perfection. I didn't even want to add spicy sauce to it... it's an Asian stir fry and I didn't want to add heat... now THAT'S love.

Chickpea Salad

2011-05-28T14:38:00.000-07:00

Chickpea Salad with Lemon, Parmigiano-Reggiano and Fresh Herbs
courtesy of Bon Appetit

Ingredients

1 15-ounce can chickpeas, rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 garlic clove, grated (or pressed)
1/3 cup (packed) freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper

Method

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and garlic in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season with kosher salt and freshly ground black pepper.

(Can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.)

NOTES

This is one of those dishes that my friend Amy calls a "duh recipe," as in, duh, why did I never think to put these things together? So true. I think of myself as a damn fine cook now, but my creativity level is still fairly low, which leads to a lot of forehead smacking when I see stuff like this. It's okay. I'm workin' on it.

A breeze to put together and easily doubled, tripled, etc., this bright, fresh salad is great as a side for outdoor picnics/barbecues or as a simple lunch for two (or *ahem* one really hungry person).

White Bean Dip

2011-05-23T12:17:00.000-07:00

White Bean Dip
adapted from Giada De Laurentiis

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Method

Place all of the ingredients in the work bowl of a food processor. Pulse until the mixture is coarsely chopped (I pulse to beyond that stage). Season with salt and pepper, to taste. Transfer the bean puree to a small bowl and serve with pita chips and fresh cut vegetables.

NOTES

Simply one of the easiest, tastiest, most repeatable appetizers/snacks/light lunches I've ever put together. Everything balances out beautifully and the bit of "bite" from the garlic is just perfect. Trust me, it's a crowd pleaser, too: I made it on Saturday for my birthday party and it was a huge, huge hit.

Spicy Pork and Asparagus Stir Fry

2011-05-10T07:00:00.000-07:00

Spicy Pork and Asparagus Stir Fry
adapted from Bon Appetit

Ingredients

2 tablespoons + 1/4 cup soy sauce
2 tablespoons Shaoxing (Chinese rice wine)
4 teaspoons cornstarch
1 1/2 pounds ground pork (preferably coarsely ground)
2 tablespoons sesame oil, divided
1 pound thin asparagus spears, trimmed, cut into 1/2- to 3/4-inch pieces
2 tablespoons minced peeled fresh ginger
2 tablespoons chile garlic sauce
1/4 cup oyster sauce
1 tablespoon honey
4 scallions, sliced

Method

Whisk 2 tablespoons soy sauce, Shaoxing and cornstarch in medium bowl. Add pork and mix lightly to blend.

Heat 1 tablespoon sesame oil in heavy large wok (or deep skillet) over high heat. Add asparagus, chile sauce and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate and set aside.

Add remaining tablespoon sesame oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, about 4 minutes. Return asparagus mixture to wok. Add remaining 1/4 cup soy sauce, oyster sauce, and honey. Stir-fry until pork is cooked through, about 2 minutes. Add scallions; toss to incorporate.

Serve over Jasmine rice, with more chile garlic sauce on the side.

NOTES

I knew when I saw Sarah post this that it would make an appearance on my blog. This is right up my alley - moderately spicy, slightly sweet, with the beautiful combination of sesame oil, ginger and scallions to bring it all together. And you know what? It was twice as good as I thought it would be. Spectacular, even. I need to hurry up and make it again while asparagus is still in season.

One note about the pork: I ground my own for the first time and, as with the chicken for my Gai Pad Grapow, I may never buy prepackaged again. The fresh stuff simply cooks far better in the high heat of the wok than the pre-ground clump. You can get a great coarse grind doing it yourself and, if you have a food processor, it's very little effort. Just cut fresh pork shoulder into 1- to 1 1/2-inch cubes, place them on a plate (or plates) in a single layer, freeze for 10-15 minutes (until stiff), then pulse in 1 pound batches in your food processor until coarsely ground. Easy easy and so much better in texture and flavor.

Red Enchilada Sauce

2011-04-25T20:13:00.000-07:00

I'd been wanting to make my own enchilada sauce for a while now and I had a couple of failed attempts before hitting it out of the park with this one. The best part was trusting my own instincts - I searched in vain, for quite some time, for a recipe I felt was "right" before realizing that the right one would, of course, be the one I made all by myself.

And so it was. It knocked our flippin' socks off.

Red Enchilada Sauce

Ingredients

6 dried New Mexican chiles
4 dried ancho chiles
4 dried chiles de arbol
2 cups chicken stock
1 1/2 cups tomato sauce
4 cloves garlic, peeled
1 tablespoon ground cumin
1 tablespoon New Mexican oregano
1/2 tablespoon Kosher salt

Method

Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors (or rip them by hand) into large pieces.

Heat a large skillet on medium low. Place the dried chile pieces on the skillet to heat, pressing down to blister. Turn the chiles over and heat a few seconds more.

Bring a small pot of water to boil. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for at least an hour, to soften the chiles.

Pull the chiles out of the soaking water and place in a blender with the chicken stock, tomato sauce, garlic, cumin, oregano and salt. Blend until liquefied, about a minute.

At this point, you can strain the sauce through a fine mesh strainer over a bowl or pan, but I don't bother. I've done it before, but since my blender works well enough to only leave a little chile piece or two, I like to leave it as is. I think the sauce has more character that way.

There is no real sweetness or tartness here, except what you get from the blend of pure chiles and tomatoes. This is a smoky, savory, slightly spicy enchilada sauce. Just as I wanted it.

Skillet Chocolate Chip Cookie

2011-04-23T07:00:00.000-07:00

Wow.

Skillet Chocolate Chip Cookie
courtesy of Lisa

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 bag (11.5 ounces) chocolate chips

Method

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In another medium bowl, cream butter and sugars with a hand mixer until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

Transfer dough to a 12-inch cast iron or other ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool in pan, 15 to 20 minutes.

NOTES

I barely know what to say, so I will only say this: there are plenty of amazing things about this, but my favorite is the slight buttery pan cooked "crisp" you get in each bite. Jeebus.

I'd been craving dessert so badly, for weeks now, and this was, to say the least, a profoundly satisfying solution. I ate two huge wedges and couldn't get up for a minute. My only regret is not having vanilla ice cream to melt over it. Next time.

Tabbouleh

2011-04-19T14:34:00.000-07:00

I love tabbouleh. Love. LOOOOOVE. And I can tell you exactly why:

1. I love chewy grains.
2. I love cold foods that have sharp, bright flavors.
3. I love eating mouthfuls of fresh herbs.

This bowl... someone give me a massive spoon. And a napkin.

This is my new addiction. I will make it at least once per week through this spring and summer, or until I get tired of it. Knowing my obsessive nature, that isn't likely to happen anytime soon.

Tabbouleh

Ingredients

1 cup bulgur wheat
1 cup vegetable stock (or chicken stock) or water
1/2 teaspoon salt
4 tablespoons grapeseed oil
3-4 tablespoons lemon juice, depending on how zingy you want it
1 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
3 vine ripe tomatoes, seeded and chopped
1 small cucumber, seeded and chopped
2 scallions, greens and whites, sliced or chopped

Method

Place the bulgur in a medium sized bowl. Bring the stock or water and the salt to a boil, then pour it over the bulgur. Let sit for 30 minutes.

Add the grapeseed oil and lemon juice to the bulgur and mix well. Add in the rest of the other ingredients and mix to combine. Add salt and pepper, to taste.

You can eat it immediately, but it's much better if you let it marinate in the refrigerator for at least 30 minutes - and it's even more amazing the next day!

Chile Colorado con Carne

2011-04-11T08:20:00.000-07:00

This is an update of what was apparently one of my most popular posts on this site. And while I hate to snuff out an old favorite, this new version is much improved with better photos and a refined, delicious and totally perfected (ifIdosaysomyself) recipe.

Chile Colorado con Carne
(beef in red chile sauce)

Ingredients

5 dried New Mexican chiles
4 dried chiles de Arbol
2 dried Ancho chiles
1 tablespoon olive oil
2 pounds sirloin steak, cut into 1-inch pieces
1 cup beef broth
1 small white onion, chopped
3 cloves garlic, minced
1 tablespoon Mexican oregano
1/2 tablespoon cumin
1/2 tablespoon salt
1/2 teaspoon ground black pepper

Method

Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles.

Transfer the chiles to a blender and add 3/4 cup of the soaking water. Blend until very smooth, 1 to 2 minutes. Set aside.

Heat the olive oil in heavy pot or large skillet over medium high heat. Add the meat and brown well on all sides. Don't crowd the pan! Take the time to really brown the beef; cook it in batches, if necessary. Add another tablespoon of olive oil if the pan starts to get too dry.

Once all the meat is browned and back in the pan, add the beef broth, stir, cover and simmer on low for 30 minutes.

Add the chile puree, onion, garlic, Mexican oregano, cumin, salt and pepper and mix well.

Cover and simmer until the beef is very tender, about 1 hour.

Serve with Spanish rice and corn tortillas.

NOTES

What can I say? We pretty much inhale our portions every time we eat this. We adore it and would be willing to bet you'll adore it, too. It's spicy and smoky and everything a Mexican dish beginning with dried chiles should be.

Pasta with Sausage and Rapini

2011-04-07T08:03:00.000-07:00

Pasta with Sausage and Rapini
adapted from Last Night's Dinner

Ingredients

1 large bunch rapini, chopped into 1-inch pieces
1 pound penne, orecchiette or other chunky pasta
3 tablespoons extra virgin olive oil
1 pound hot Italian sausage, casings removed
1/4 teaspoon red pepper flakes
6 tablespoons tomato paste
1/2 cup white wine
1/4 cup chicken stock
1 bunch green garlic, thinly sliced
1 small shallot, finely chopped
Kosher salt
1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

Method

Bring a large pot of salted water to a rolling boil. Blanch the rapini for about a minute, until bright green. Remove from the pot with a spider or other large straining spoon and set aside. Bring the water back to a boil and cook the pasta until just shy of al dente.

Meanwhile, heat the olive oil in a deep saute pan over medium high heat. Cook the sausage in the pan, breaking it up with a spoon into bite-sized chunks, until no longer pink. Sprinkle the red pepper flakes over the sausage and saute about 30 seconds more. Add the tomato paste and stir it through. Let the sausage and tomato paste caramelize, then add the wine and stock and stir through.

Add the green garlic and shallot to the pan and saute for a minute or two, until just softening. Place the reserved rapini in the pan, season with salt and stir until well combined.

Drain the pasta and add to the sausage and rapini mixture, stirring well, and allow it to finish cooking in the sauce. Off the heat, stir in the grated cheese. Spoon pasta into warmed bowls and top with additional cheese, if desired.

NOTES

I faced two problems in trying to recreate this classic at home:

1) Nearly every recipe I have found for sausage and rapini pasta uses orecchiette. But Steve doesn't like the texture of that pasta (or many chunky pastas), so I opted for penne. This exacerbated problem number...

2) We find this dish to be really incohesive in its usual form, every element seeming separate from one another. The answer seemed to be to add tomato paste, which Jennifer's recipe did, and it got me going in the right direction. I doubled her amount of tomato paste, which resulted in a light sauce that really pulled everything together.

The green garlic, on both Jennifer's part and mine, was simply a seasonal stroke of luck. One of the wonderful farmers at the market tends to give it away this time of year, so I used it here. You can always use minced cloves of garlic, with or without the addition of the chopped shallot.

Herb and Spice Lamb Chops

2011-04-06T08:20:00.000-07:00

These are the best lamb chops you will ever eat. Cross my heart.

Herb and Spice Lamb Chops
slightly adapted from Food and Wine

Ingredients

1 cup extra-virgin olive oil
4 garlic cloves, thickly sliced
1/4 cup rosemary leaves
3 tablespoons flat-leaf parsley leaves
2 tablespoons mint leaves
2 tablespoons oregano leaves
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon fennel seeds
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1 teaspoon balsamic vinegar
12 lamb loin chops, 1 1/2 inches thick (or, alternatively, about 2 pounds double rib chops, cut into individual chops)

Method

In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, mint, oregano, salt, pepper, fennel, cumin, cardamom, vinegar and the remaining 3/4 cup of oil and puree until relatively smooth.

Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight.

Return to room temperature before grilling.

Light a grill or heat a grill pan. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare.

NOTES

My old readers may remember me screaming about this recipe long ago. To be more precise, I actually said "make this or I will hunt you down and kick you in the shins!" Krysta and I still make jokes about recipes like this, calling them "kick you in the shins" recipes. But really, it's that good.

The first time I made these, Steve said that this is what lamb chops "should" taste like. Something about the combination of herbs and spices from various parts of the world that really know what they're doing with lamb... it all just works. They're beautiful. And nearly addictive. Considering how iffy I usually feel about lamb, trust me, I do not say that lightly.

Chicken in Tarragon Mustard Cream Sauce

2011-04-01T06:00:00.000-07:00

You know those recipes you have bookmarked or otherwise saved for months, or years, and when you finally make them, you wonder why you waited so long?

Yep, this is one of those. I'm smacking myself.

Chicken in Tarragon Mustard Cream Sauce
adapted from Food and Wine

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
1/2 pound white mushrooms, thinly sliced
3 spring onions, thinly sliced
2 cloves garlic, minced
1 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream (or half and half)
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon

Method

In a very large skillet, heat 2 tablespoons of the oil. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once or twice, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the spring onion and garlic and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 3 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 5 minutes.

Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper, if needed. Stir in the tarragon. Serve over buttered noodles or rice.

NOTES

This dish is so quick to prepare and so simple to cook, it's almost laughable how huge the payoff in flavor and complexity is. But hey... mustard, white wine, cream. Come on. It's classic for a reason. Add garlic and fresh herbs and you are hitting a home run every time, guaranteed.

Scallops with Pea Puree, Pancetta and Gremolata

2011-03-28T06:00:00.000-07:00

I feel a pang of longing just looking at this photo again. *Whimper*

Scallops with Pea Puree, Pancetta and Gremolata
courtesy of Amy

Ingredients

1/3 cup chopped fresh parsley
2 teaspoons finely grated lemon zest
2 medium shallots, finely chopped
3 ounces diced pancetta
2 tablespoons olive oil
1 teaspoon minced garlic
2 cups frozen early sweet peas, thawed
1 cup chicken broth
12 medium sea scallops, patted dry and seasoned with salt and pepper
1 tablespoon butter

Method

For the gremolata: in a small bowl combine the parsley, lemon zest, and one tablespoon of shallot. Set aside.

In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Sauté the pancetta until crispy and cooked through, 2-3 minutes. Remove from pan, leaving some of the reserved fat in the pan. Set aside.

In the same pan, over medium heat, sauté the garlic and remaining shallots for about 3-4 minutes. Add the peas and broth and season with a little salt and pepper. Bring to a simmer and let cook for about 5 minutes.

Transfer the contents to a blender and puree to a smooth consistency. Return the puree to the pan, along with the cooked pancetta, cover and set aside to keep warm.

In a large nonstick skillet, heat butter and the remaining olive oil over medium-high until very hot. Add scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, about 3 minutes per side.

On serving plates, arrange the scallops on top of the puree and sprinkle with the gremolata.

NOTES

I barely know what to say about this. It surpassed my expectations beyond measure. In a single bite, you get the buttery scallop, salty pancetta, sweet and savory pea puree and sharp and pungent gremolata.

Absolutely ridiculously amazingly outrageously good. Thank you for convincing me to make this one, Amy; thank you times a million.

Braided Semolina Bread

2011-03-24T06:00:00.000-07:00

Did I say I wasn't a baker? Ahem.

Braided Semolina Bread
from my dear Rebecca (Foodie with Family)

Ingredients

For the dough:

4 cups all-purpose flour
2 cups semolina flour
3 teaspoons instant yeast
3 teaspoons kosher salt
4 tablespoons sugar
4 tablespoons extra virgin olive oil
2 cups lukewarm water

For the topping:

1 egg white
Sesame seeds
Dehydrated onion flakes
Dehydrated garlic flakes

Method

(This method is for mixing by hand. For stand mixer and bread machine methods, please visit Rebecca's original post.)

Add all dough ingredients to a large mixing bowl and stir together with a sturdy wooden spoon until you form a shaggy but cohesive dough. Cover the dough with a clean towel and let it rest for 30 minutes.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Transfer dough to a clean bowl, cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

Turn the dough out onto a clean surface and form into a neat mass. Divide the dough in half, then divide each half into 3 pieces. Cover three of the pieces with a towel while working with the other three.

Pat one piece into a rough oval. Use the side of your hand to press an indentation along the length of the dough piece. Fold the dough together along the length of the indentation and roll lightly with your hands to form a thick rope between 12 and 14 inches long. Repeat with the other two pieces so that you have 3 ropes of roughly equal length. Line them up in parallel with the ends facing you.

Gently grasp the end of the rope on the far left. Lift it to about the center, leaving the far end on the counter, cross it over the rope nearest to it and lay it down. Now grasp the end of the piece on the far right and lift it to about the center, leaving its far end on the counter, cross it over the (now) center rope (which is the first one you moved) and lay it down. This is the manoeuver you will repeat – far left over center, far right over center, and so on- until you have ends too short to continue. At that point, pinch the ends together and tuck under the braid. Now go back to the center of the loaf and finish braiding the loaf toward the top (since I use a large cutting board when working with my dough, I just flip the board around and braid the other half, again toward me). When you reach the ends, pinch together and tuck under.

(If you would like to see photos of the braiding method in detail, again, please visit Rebecca's original post.)

Cover the loaf lightly and let rise in a warm place until puffy in appearance and about doubled in size.

Preheat oven to 400°F. Whisk the egg white until it is frothy. Paint generously onto the risen bread braids and sprinkle the braids with the toppings.

Bake for 18-22 minutes or until a golden brown color and firm on top. Turn the oven off, prop the door open a little (two inches, if you can make your door behave) and let cool for at least an hour.

NOTES

If you've read this far and you're saying to yourself "yeah, it's pretty, but I don't bake... I don't make bread... the braiding would be too complicated," etc., then STOP RIGHT THERE. This dough is so. easy. to work with. I cannot emphasize this enough. From the mixing to the braiding to the baking, it is a total cinch. And the recipe is so foolproof, you can cut the ingredients right in half to make a single loaf and it's still flawless.

Don't fear the yeast, people, not for any reason. I feared it for far too long, and I didn't know what joys I was missing (bread... pizza... oh, how I love you).

We've had this a variety of ways: with cream cheese, which made it taste so deliciously like an everything bagel, I had to be careful not to demolish a whole loaf in one sitting; on its own, pieces torn from the barely cooled loaves; sliced with butter; dipped in ragu. Rebecca told me she and her boys also use it for sandwiches. It's just marvelous, no matter what you do with it. I will be making this one for a long time to come.

Chicken and Sausage Jambalaya

2011-03-20T20:16:00.000-07:00

Oh, people. You don't know. No right words for this one. Just a stunningly, insanely good recipe. One of those that makes me want to grab all of you by the shoulders and scream "cook this!"

Chicken and Sausage Jambalaya
adapted from Bon Appetit, March 2011

Ingredients

6 ounces applewood-smoked bacon, diced
1 1/4 pounds cooked andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/3 pound Black Forest ham (one very thick slice), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 large celery stalk, chopped
1 red bell pepper, coarsely chopped
3 large boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon sweet paprika
1/2 tablespoon chopped fresh thyme
1/2 tablespoon New Mexican chili powder
1/4 teaspoon cayenne pepper
15-oz can diced tomatoes and green chiles
1 1/2 cups beef broth
1 cup long-grain white rice
1 bunch scallions, chopped
Chopped fresh Italian parsley

Method

Position rack in bottom third of oven and preheat to 350 degrees.

Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add andouille sausage and ham. Saute until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell pepper. Cook until vegetables begin to soften, stirring occasionally, 8 to 10 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, about 4 minutes. Mix in paprika, thyme, chili powder, and cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, about 35 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

NOTES

Steve and I saw this as I was flipping through my Bon Appetit magazine and we immediately agreed I should make it. And after doing so twice, all I can say is that it was even better than we could have imagined.

I'm telling you, seriously: go forth and make.

Sausage, Leek and Pea Pasta

2011-03-11T10:42:00.000-08:00

Sausage, Leek and Pea Pasta
adapted from Lidia Bastianich

Ingredients

1 lb. hot Italian sausage, casings removed
Splash of dry white wine
2 tablespoons extra-virgin olive oil
2 large leeks, trimmed, light green and white parts cut into 1/2-inch pieces, washed well, and drained
2 tablespoons finely chopped shallot
2 cloves garlic, minced
2 tablespoons unsalted butter
1 cup frozen young peas, defrosted and drained
1 cup homemade chicken stock
1/2 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
1 lb. campanelle or other shaped, dried pasta
1/2 cup freshly grated Parmigiano-Reggiano

Method

Bring a large pot of salted water to a boil.

Put the sausage into a bowl. Add a splash of white wine and mix into the sausage until the meat is moistened.

In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking up the lumps, until golden, about 5 minutes. Add the leeks and cook, stirring, until moderately soft, about 6 minutes. Stir in the shallot and garlic and cook for 1 minute. Add 1 Tbs. of the butter, the peas, chicken stock and oregano.

Heat to a boil, then reduce the heat to medium low and simmer gently for 5 minutes. Season with salt and pepper to taste. Cover the skillet and set aside; keep warm.

Meanwhile, cook the campanelle, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return it to the pot over low heat. Add the sausage and leek sauce to the pasta and toss well. Remove the pot from the heat, add the remaining 1 Tbs. butter and the grated cheese; toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, with more grated cheese and crushed red pepper on the side, if you like.

NOTES

I have never posted this before, not even when my blog was much older, which is surprising since some of you have heard me talk about it for a couple of years, calling it "my favorite pasta of all time." A pretty bold statement... that I am now retracting. I have had far too many new pastas in the last year - including fresh pasta made by my own hands - to put just one of them on the top of the heap.

However, this one, this amazingly easy, sausagey, leeky, pea... ey one, still easily sits in my top three.

After a couple of modifications from the original, I got this exactly as I wanted it. And though I've tried messing with the ratios from time to time since then, as with my creamed spinach, I learned the hard way that, sometimes, you just shouldn't. It's perfect. And so f*#king good, I nearly have to restrain myself from eating the entire pan at once.

Roasted Parmesan Creamed Onions

2011-03-02T23:00:00.000-08:00

Roasted Parmesan Creamed Onions

Ingredients

4 medium yellow onions
Olive oil
Salt & pepper
1 cup heavy cream
1/4 cup of white wine
Parmigiano-Reggiano or Parmesan, finely grated

Method

Preheat oven to 375.

Peel and slice the onions into 1/4-inch thick slices. Carefully place them on a parchment lined baking sheet, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

After 15 minutes, remove the onions from the oven and raise the temperature to 450. Carefully transfer the onions to a shallow baking dish, again keeping the rings intact. Slowly pour the cream sauce over the onions. Sprinkle each onion with the grated cheese.

Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and let the onions continue to cook until brown and caramelized, about 5 more minutes.

NOTES

First Lisa made these beauties. Then Amy. They both ranted and raved about them. And when two long-time food friends and fellow onion lovers both make a dish and rant and rave about how great it is, you make it, right?

And ohhhh good lord I'm so glad I did. These were ridiculously fantastic. I needed to let mine brown a bit more at the end, but there's always next time. And there will be many next times.

Like Amy's, only half of mine made it to the table because I couldn't stop, um, sampling. Make 'em. Make 'em tomorrow and the next day and the day after that for lunch with crusty bread and nothing else and don't even share.

Banana Bread

2011-02-28T08:35:00.000-08:00

Everyone's made banana bread before, right? Um, not me. Not until this past week. As a matter of fact, I'd never even tasted it. *Gasp*

But then, a couple of Saturdays ago, we hung out with an old friend and his girlfriend and she gifted us with a banana walnut loaf to take home. I was hooked. Hooked, I tells ya.

When we ran out, I eyed the bananas on top of my refrigerator and decided to try my hand at it. I had no walnuts in the house, so I made the first one with pecans:

It was really tasty, but dried out by Day 2. Steve suggested adding another banana the next time, both for flavor and moisture. I did and it worked beautifully. I had also bought walnuts by then, so, voila:

Absolutely delicious. Moist, with a much more intense fruit and nut flavor than the first. I ate three pieces yesterday morning and could have had more if I didn't practice some restraint.

Banana Bread

Ingredients

4 bananas
1 stick of butter, melted
1 egg, beaten
3/4 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon Kosher salt
1 1/2 cups of flour
1 to 1 1/2 cups roughly chopped walnuts or pecans

Method

Preheat oven to 350 degrees.

In a large bowl, mash bananas. Pour melted butter into the bananas and mix well. Add egg, sugar, vanilla, baking soda, cinnamon, nutmeg and salt and stir to incorporate. Finally, sift flour and add to bowl. Mix until just combined. Fold in walnuts or pecans.

Pour batter into a buttered loaf pan and bake for 1 hour. Cool on a wire rack. Pop bread out, place on a serving platter and slice.

NOTES

I'm not reinventing the wheel here. Like I said above, everyone makes banana bread, right? The one difference between mine and most, though, is that I use fresh bananas instead of ones about to go bad. Of course, if you know me, the idea that I plan all my food, even banana bread, shouldn't surprise you. Everything with intent and organization and all that jazz.

Candied Jalapenos

2011-02-21T10:18:00.000-08:00

Candied Jalapenos
slightly modified from and with major thanks to Rebecca

Ingredients
(recipe can easily be scaled in either direction - I do one-third this amount and end up with one full 1-pint jar)

3 pounds fresh, firm, jalapeno peppers
2 cups apple cider vinegar
5 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Method

Wearing gloves (wear gloves!!), stem but do not seed the jalapeno peppers. Discard the stems and slice the peppers into 1/4 inch rounds. Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes.

Using a slotted spoon, transfer the peppers into clean, sterile 1-pint canning jars, to within 1/4 inch of the upper rims. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.

Insert a cooking chopstick to the bottom of the jars two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

Place jars in a canner (or a large stock pot with a towel on the bottom to cushion the jars) and cover with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes. When timer goes off, use canning tongs (or a thick oven mitt) to transfer the jars to a cooling rack. Leave the jars to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth.

Allow to mellow for at least two weeks, but preferably a month before eating.

NOTES

After an earlier go round with these last summer, I cut back on the sugar, but otherwise kept the recipe intact. The jalapenos turn out tender and syrupy sweet, with just a hint of heat.

I loved testing this batch out on a burger with bacon jam smeared across the bottom bun. Transcendent.

Chicken Parmesan

2011-02-18T09:42:00.000-08:00

Chicken Parmesan

Ingredients

1 pound dry spaghetti or linguine

Chicken:

1 pound boneless, skinless chicken thighs
1/4 cup flour
2 large eggs, beaten
1 cup panko
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup finely chopped parsley
Extra virgin olive oil for frying

1/4 cup shredded mozzarella cheese

Sauce:

1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt

Method

Set up your frying station: put the flour in one shallow dish, the eggs in a second and the panko, Parmigiano-Reggiano and parsley, evenly combined, in a third. Dredge the chicken thighs in flour, shaking off excess, coat with the egg, then press into the seasoned panko.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add two or three pieces of the chicken and fry for about 4 minutes, or until the bottom is deep golden brown. Flip the chicken thighs over and cook for another 3 to 4 minutes. Transfer the chicken to a lightly greased, foil lined baking sheet. Repeat with the remaining chicken.

Reduce heat to medium and pour off all but a tablespoon of oil from the skillet. Add the onions and saute for 1 minute, scraping up the browned bits from the bottom of the pan. Add the garlic and saute for another minute. Add the red pepper flake and stir for about 10 seconds. Pour in the crushed tomatoes and add the basil, thyme, oregano and salt. Stir to combine. Reduce heat to medium-low and simmer, partially covered, for 45 minutes.

Preheat the oven to 400 degrees F. After the sauce has simmered about 30 minutes, spoon a bit of the sauce over each piece of chicken.

Bake the chicken in the preheated oven for 10 minutes. Remove baking sheet from oven, sprinkle the top of each piece of chicken with shredded mozzarella cheese, then return to the oven for 3 minutes, or until cheese is melted.

In the meantime, bring a salted pot of water to boil. Cook the pasta a minute or two less than package directions, until barely al dente. Drain. Pour the pasta into the sauce and toss well.

Pile the dressed pasta on a plate and serve the finished chicken on top.

NOTES

It's a Panko Pork Chop + Spaghetti and Meatballs hybrid meal. Similar methods, similar ingredients. And absolutely the BEST chicken parmesan. For years, I made the chicken with fresh bread crumbs and yeah, it was good, but panko is just so magical - it sticks perfectly, it's always crispy and crunchy - why not use it?

Mustard-Mint Parsley Sauce

2011-02-17T14:32:00.000-08:00

Mustard-Mint-Parsley Sauce
courtesy of Kalyn Denny

2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine
1 teaspoon minced fresh mint
1 teaspoon minced fresh parsley

Mix all ingredients in a small bowl. Let chill in the refrigerator if desired. Makes enough for two 6- to 8-ounce salmon fillets.

NOTES

Seasoned, spicy, broiled salmon really works best here, but I imagine it would also go well with most fish, on fish tacos, or even on chicken. It's a simple sauce that just hits all the right notes. A perfect ratio. Many thanks to Kalyn for this one. I hadn't made it in over a year and it was even better than I remembered.

Chicken Tortilla Soup

2011-02-16T18:10:00.000-08:00

(updated from 2009)

Chicken Tortilla Soup

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, chopped
4 cloves garlic, minced
1 tablespoon New Mexican chili powder
2 teaspoons dried Mexican oregano
2 teaspoons cumin
1/2 teaspoon Kosher salt
20 ounces crushed tomatoes
3 cups chicken stock
1 cup frozen corn, defrosted
1 7-ounce can diced fire roasted green chiles
1 15-ounce can black beans, rinsed and drained
1/4 cup chopped fresh cilantro

Garnishes:

Homemade tortilla chips (recipe below)
Sliced scallions
Shredded cheddar cheese
Avocado, diced

Method

In a medium stock pot, heat oil over medium-high heat. Add chicken in a single layer and cook for a minute without stirring. Stir for about 3 more minutes, until chicken is almost cooked through. Remove to a bowl and set aside.

Reduce heat to medium. Add onion and garlic to the pot and saute until soft, about 4 minutes. Stir in chili powder, oregano, cumin, salt, crushed tomatoes and chicken stock. Bring to a boil, and simmer for 10 minutes.

Stir in corn, chiles, beans, cilantro, and reserved chicken with any accumulated juices. Simmer for another 10 minutes.

Ladle soup into individual serving bowls, and top with tortilla chips, sliced scallions, cheese and avocado, as desired.

Homemade Tortilla Chips
from Dan

Ingredients

Corn tortillas, cut into triangles
Canola oil

Method

Heat oil in a deep, non-stick pan to medium/medium-high heat. Use enough oil so that it is at least 1/2 to 3/4 of an inch deep (note: do not heat the oil so much that it begins smoking). Drop handfuls of tortillas at a time into the oil. Flip them over as necessary. Fry until golden brown. Drain on paper towels and season with a dash of salt, pepper or other desired spices.

NOTES

Updated version of a very old favorite. More herbs, more spices, less tomatoes. So, so perfect. Nowadays, as in the first photo, I also refrain from adding avocado and cheese at the table, so as to make it a little lighter.

Creamed Spinach

2011-02-15T12:33:00.000-08:00

Creamed Spinach
slightly adapted from Emeril Lagasse
(with thanks to my friend Halli for sending it to me originally)

Ingredients

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
1/2 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg

Method

Heat large wide skillet over medium heat. Add the spinach, cover and cook, stirring occasionally, until gently wilted (soft but very green). Remove the spinach from the pan to a colander to let drain and cool. Wring dry, removing as much moisture as possible, then finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

NOTES

Oh, spinach. How do I love thee? Let me count the ways...

No, wait, let's not. We'll be here for an hour.

I could eat spinach every day. Every. Day. Easily one of my top ten pure foods. And while I will happily munch on it raw or simply sauteed with garlic and salt, I also love it creamed. There is nothing quite like steakhouse creamed spinach when it's made well.

It took me a while to perfect this, to get a version that doesn't leak all over the plate, that retains the bright green of the spinach, that doesn't overwhelm with cream and salt. It's perfection.

One note about cooking spinach: Emeril, like many chefs, instructs to wilt the spinach in a pot of boiling water. However, I learned from Anne Burrell that spinach, especially after you wash it, retains enough water on its own to steam/wilt itself in a pan. She's right. I put in no oil, no extra water. I simply keep an eye on it and stir it a bit to make sure no leaves have dried out and stuck to the side of the pan. I do this whenever I cook spinach for this creamed side dish, for pizza topping, for pasta stuffing, etc. It works perfectly every time and I have no extra grease or moisture in my spinach to muck up the consistency. I highly recommend it.

Halibut Chowder

2011-02-11T09:21:00.000-08:00

Halibut Chowder

Ingredients

1 pound fresh halibut, cut into 1-inch chunks
1 tablespoon extra virgin olive oil
Old Bay seasoning
1 large Yukon gold potato, cut into 1/2-inch dice
6 slices thick cut bacon, cut into 1/2-inch pieces
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup clam juice
1 cup heavy cream
Sea salt and fresh cracked black pepper
Finely chopped fresh parsley and chives, for serving

Method

Place potatoes in a small pot, add a teaspoon of Kosher salt and cover with water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle rolling boil. Cook until potatoes are not quite tender, about 8 minutes. Drain and set aside.

Meanwhile, heat olive oil in a skillet over medium heat. Generously season the halibut chunks with Old Bay, then add to the skillet. Saute the halibut, shaking the pan occasionally, until not quite done, about 4 minutes. Set aside.

Cook bacon in a heavy skillet over medium high heat until crisp. Scoop out the bacon pieces onto a paper towel lined plate. Pour off all but 1 tablespoon of the bacon fat, lower heat to medium low and add 1 tablespoon butter. Add onion and garlic and cook until softened, about 4 minutes.

Add 1 cup clam juice and simmer for 3 minutes. Add fresh cream and keep simmering for another 5. Finally, add halibut and potatoes and simmer until thickened, about 5 minutes more.

Season to taste with sea salt and cracked pepper. Ladle into bowls and garnish with bacon, parsley and chives.

Serves 4 as a soup course or 2 as a main course

NOTES

Steve was leery of me making a "fish dish" for dinner. Honestly, it's just not his bag... but he *loved* this. Tremendously. Like, ranting and raving about it, moaning with each bite, loved this. And I did too. There's really no overstating how well this turned out. My prevailing thought was that I managed to achieve something as savory and satisfying as all our favorite chowders we've had in northern California and the Central Coast. And for me, that's as good as it gets.

Panko Pork Chops

2011-02-10T09:39:00.000-08:00

Panko Pork Chops

Ingredients

1 pound boneless pork loin chops (4 thin chops)
Kosher salt
1/4 cup flour
1 large egg, beaten
1 cup panko
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup finely chopped parsley or sage or rosemary or thyme or any combination thereof
Extra virgin olive oil

Method

Put the flour in one shallow dish, the egg in a second and the panko, Parmigiano-Reggiano and herbs, evenly combined, in a third. Season the pork chops with Kosher salt on both sides. Dredge the chops in flour, shaking off excess, coat with the egg, then press into the seasoned panko to coat.

Preheat a large skillet over medium-high heat with enough extra virgin olive oil to coat the bottom. When the oil is shimmering, add the chops and fry for about 5 minutes, or until the bottom is deep golden brown. Flip the chops over and cook for another 5 minutes. Transfer the chops to a paper towel lined plate and let rest for a minute or two to soak up the grease.

Squeeze a bit of lemon over the top and serve.

NOTES

Can someone please tell me why (WHYYYYYY??!?!?) did I wait so long to discover the awesomeness of panko? All those years I lost...

Anyway, this is another household favorite. It's one of a very few meals that fill "open space" on my menu planning for the week. When I don't want to think too hard, or when I don't want to decide on a new recipe to try to fill in a dinner slot, this is one that will get penciled in.

And I can honestly tell you that it is one I don't tire of making and eating. These chops are fantastically delicious every single time. A guaranteed slam dunk.

Chicken Vindaloo

2011-02-09T07:34:00.000-08:00

Chicken Vindaloo
with thanks to Krysta

Ingredients

1 1/2 tablespoons of mild curry powder
1 teaspoon of cayenne pepper
1/2 teaspoon paprika
1 teaspoon of ground cumin
1 teaspoon of ground mustard
1/4 teaspoon ground cardamom
3/4 teaspoon fresh ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
8 medium cloves garlic, minced
4 tablespoons red wine vinegar, divided
3/4 teaspoon + 1/4 teaspoon Kosher salt
2 tablespoons neutral oil
1 medium yellow onion, thinly sliced
1 tablespoon grated fresh ginger
2 cups crushed tomatoes
2/3 cup chicken stock
1/4 cup chopped fresh cilantro

Method

In a small bowl, combine the curry powder, cayenne, paprika, cumin, mustard, cardamom and black pepper.

Put the chicken in a medium nonreactive bowl, sprinkle with a little more than 1 tablespoon of the curry powder mixture, about half of the garlic, 2 tablespoons of the vinegar, and 3/4 teaspoon salt; toss to coat. Set aside at room temperature.

Heat the oil in a 12-inch deep skillet over high heat until shimmering.

Add the onion and 1/4 teaspoon of salt and cook, stirring occasionally with a wooden spoon, until it softens and begins to brown around the edges, 4 to 5 minutes.

Reduce the heat to medium high, add the ginger, the remaining garlic, and the remaining curry powder mixture and cook, stirring, until fragrant and well combined, about 45 seconds.

Add the tomatoes and mix to combine, scraping the bottom of the pan with the spoon.

Stir in the chicken, the remaining 2 tablespoons vinegar, and the chicken stock.

Bring to a boil, cover partially, reduce the heat to medium, and simmer, stirring occasionally, until the chicken is tender and cooked through, 15 to 20 minutes. Season to taste with salt and pepper. Serve sprinkled with the cilantro.

NOTES

Krysta served this with jasmine rice "spiked with sesame and mustard seeds," so I decided to try that too and it was lovely. Those little seed bursts throughout were a great addition to the flavor and texture of the dish. I also added (but did not photograph) a huge shake of crushed dried chiles over my plate - the Thai market kind, not the kind used in Italian cooking - but that just speaks to my love of heat, particularly in Thai and Indian dishes. I left the dish as it was for Steve and it had a just right amount of spice for him, and probably for most people. It really was a good level, though if you want more, just replace the mild curry powder with hot in the spice blend.

This dish was tangy and complex and fantastic. I loved making an Indian curry dish with no cream. And I can't believe I waited so long to try this classic. It's our new weeknight Indian dish, for sure. And as with my tikka masala, I am itching to get to the leftovers for lunch. Love that.

Skillet Chicken and Broccoli Pasta

2011-02-08T07:42:00.000-08:00

Chicken and Broccoli Pasta
adapted, with thanks to Sarah

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Kosher salt and fresh ground black pepper
2 tablespoons extra virgin olive oil, divided
1 medium yellow onion, finely diced
1/2 teaspoon Kosher salt
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 ounces ziti or penne
3 1/2 cups + 3/4 cup chicken stock
Fresh broccoli florets and stems cut from a 1-pound bunch
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice

Method

Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, about 3 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon Kosher salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 3 to 4 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta and 3 1/2 cups of chicken stock. Bring to a boil over high heat and cook until the liquid is thick and syrupy and almost completely absorbed, about 15 minutes.

Add the broccoli and the remaining 3/4 cup chicken stock. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 4 to 5 minutes.

Uncover and return the heat to high. Stir in the cream, Parmigiano-Reggiano, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.

Serve, passing more grated cheese and crushed red pepper at the table, if desired.

NOTES

This is kind of a one-pot "pantry meal." I don't have a lot of meals in my arsenal that I think of that way; this is one of the few. It's one I tend to make when I can't figure out what else to put together and I have all the ingredients in my house, which is the majority of the time, as long as I've bought broccoli.

All of that isn't to say it's a throwaway, though - far from it, or I wouldn't be posting it!

This dish is hearty and rich and creamy, yet somehow it doesn't leave you feeling heavy. And it's utterly delicious. This last iteration was the best yet... I may have even licked my bowl when I was done... and the pan before I cleaned it. Maybe.

Well-loved at our dinner table and well worth putting on yours. Promise.

Bacon Jam

2011-02-06T17:53:00.000-08:00

Bacon. Jam.

So easy to make and so addictively delicious, you'd be a fool to pass this one by. I know because I almost did. It's been making "the rounds" on food blogs. And I watched all my friends make it - Rebecca, Krysta, Amy, Blythe, Paula (pictured on Facebook) - before I finally gave in and made a batch for myself.

And now I mourn the weeks I lost to bacon jam-less-ness.

Make it. Make it now. You will not regret it.

Bacon Jam

Ingredients

3 pounds bacon
4 yellow onions, thinly sliced
8 cloves garlic, smashed with the side of a knife and peeled
1 cup light brown sugar
1 cup apple cider vinegar
1/2 cup pure maple syrup
12 ounces very strong brewed black coffee
1 teaspoon freshly ground black pepper

Method

Cut the bacon slices into one inch strips.

Add the bacon to a Dutch oven over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned.

Use a slotted spoon to transfer the bacon to a paper-towel lined plate.

Drain off all but 2 tablespoons of the bacon drippings (save the rest in a jar for another use, you don't want to get rid of it!).

Place the Dutch oven back over medium-high heat and add the onions and garlic.

Stir well and reduce heat to medium. Continue to cook for about 8 minutes, or until the onions are mostly translucent.

Add the remaining ingredients.

Turn the heat to high and bring mixture to a boil, stirring frequently.

Boil hard for 2 minutes, then stir the bacon into the pot.

Reduce heat to low. Simmer, uncovered, stirring occasionally, until the onions are ultra soft and the liquid is thick and syrupy. At a bubbly simmer, this took about 3 hours for me.

About halfway through...

Almost there...

This is what you want. The liquid is almost gone and it's nice and thick.

Once it is done simmering, remove the dutch oven from the heat and let stand for 5 minutes. Transfer the mixture to a food processor and pulse until it is a spreadable consistency. Scrape into a jar (or jars) or a container with a tight fitting lid.

Serve on fresh baked bread with a runny egg.

Or on a burger... or a sandwich with avocado and turkey... or a pulled pork sandwich... or...

NOTES

Sweet, peppery, spreadable bacon... do I really need to say more?!

Spaghetti and Meatballs

2011-02-03T22:59:00.000-08:00

In the few years that I have been cooking, one of the core truths I have discovered is this: the simplest things are the hardest to perfect. Meatloaf. Potato salad. Chicken parmesan. And yes, spaghetti and meatballs.

This is not to say that these dishes are difficult to cook. Not at all. But they are hard to make truly great. Maybe it's because these kinds of recipes lend themselves to so many variations in ingredients and methods that making what one might call a "perfect version" takes a lot of practice. Practice, repetition, trial and error.

When I first began blogging in late 2007, I had no idea how to make my own anything. I had to search for advice on times and temps and methods and measurements. And sadly, at the time, there was little help out there for those just getting started in the kitchen. Pioneer Woman stood out to me for that reason alone - she broke down each step, which was such a help for novice cooks. She still does this and kudos to her for it.

So that's what I want to do here. For anyone out there trying to figure out how to make that classic of all Italian-American classics, spaghetti and meatballs, I am documenting my version. For you, if you need it, and for me, since I have finally, after so many tries, perfected this dish for my table.

And away we go!

Spaghetti and Meatballs

Ingredients

1 pound spaghetti

Meatballs

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 large egg
4 cloves garlic, minced
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup parsley, minced
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes
Extra virgin olive oil for frying

Sauce

1/2 medium yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt

Method

Put all the ingredients for the meatballs in a large bowl. This is everything but the egg.

Mix by hand until just well combined. Don't overmix. Just make sure it all comes together. Grab little chunks of the meat and smush and roll into balls between your palms. I do mine just a bit larger than golf ball size.

Fill the bottom of a wide skillet with extra virgin olive oil. And don't skimp. I used to try to be "healthier" and only put in a couple of tablespoons of oil. Um, don't do that. The meatballs stick when you try to turn them. Not cool.

Heat on medium high until the oil is shimmering.

Now fry the meatballs. Two things to remember here:

1) Don't crowd the pan. I used to do that too and the meatballs steam each other. Don't do it. Fry in two batches to give them space.

2) Be. Patient. Brown them well. 2 minutes per side, four sides per meatball. Take the time.

See this? This is what you want.

Now pour out most of the oil, leaving the bottom of the pan just coated. Lower the heat to medium.

Throw in the diced onion and stir it up, along with the brown bits from the meatballs. Saute for 1 minute, stirring frequently.

Add the garlic and continue to saute for another minute.

Add the red pepper flake and stir for about 10 seconds.

Now add the can of crushed tomatoes, basil, thyme, oregano and salt.

Stir to combine.

Now place the meatballs back in the pan.

Cover and simmer on low for 45 minutes. Gentle bubbling is good; don't let it boil. Remove the meatballs to a plate.

During the last 20 minutes the sauce is simmering, bring a salted pot of water to boil. Cook the spaghetti a minute or two less than package directions, until barely al dente. Drain. Pour the pasta into the sauce and toss well.

Put a pile of dressed spaghetti on a plate and serve the meatballs on top. Sprinkle with finely grated Parmigiano-Reggiano and crushed red pepper flake as desired. I like a lot of pepper flake on mine.

NOTES

Extremely tender, savory meatballs. Rich, herby sauce. In this, its final incarnation, Steve and I both declared it the most perfect spaghetti and meatballs we have ever had.

I know every experienced cook has their own version of this and I don't necessarily expect my take on it to change that. But if I could leave all of you with one piece of advice, it would be this: if you're only using 1/4 to 1/3 cup of bread crumbs per pound of meat in your meatball mix, it's too little. Use more.

I got this tip from Mario Batali while watching the repeats of Molto Mario on Cooking Channel. His answer to "why are my meatballs not as tender as grandma's?" is that while older generations used bread crumbs as filler to stretch the meat supply, the upshot was that the bread crumbs also made the meatballs a lot more tender. And he's absolutely right. All the Italian grandmas were right. Trust me on this. Only when I doubled the amount of bread crumbs in my mix did my meatballs come out exactly the way I wanted.

Oven Roasted Ribs with Barbecue Sauce

2011-01-31T21:16:00.000-08:00

Dry rub

Meaty!

Seasoned rack

After braising

Put on broiler pan

Barbecue sauce brushed on

Broiled and done

Eat!

Oven Roasted Ribs with Barbecue Sauce

Ingredients

1 slab pork ribs, about 2 pounds

Dry Rub

1/2 cup dark brown sugar, tightly packed
1 tablespoon kosher salt
1/2 tablespoon New Mexican chili powder
1/2 tablespoon Ancho chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon thyme
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon fresh grated nutmeg

Method

Make an aluminum foil boat for your ribs. Combine all seasonings, then sprinkle on rack of ribs, massaging it into the meat. Fold foil over and refrigerate at least one hour.

Preheat oven to 275 degrees F.

Place the wrapped rack of ribs, meat side down, on a foil lined sheet pan (for easy cleanup) and braise the ribs in the oven for 3 hours, until very tender. Remove from oven.

Preheat broiler.

Arrange rib rack on broiler pan. Brush on sauce of your choice (I always use my homemade barbecue sauce). Broil for 3 to 5 minutes, depending on your broiler heat, until sauce is cooked on and bubbly.

NOTES

I think these almost defy description. They are everything rolled into one - spicy, smoky, sweet, savory - yet still cohesive. I've been making these ribs for 3 years (and they've gotten spicier over the years... go figure) and I would say they are permanent in this house. Only change I will make in the future is, when I finally have a grill again, I will char them on the grill the last few minutes instead of broiling.

Yukon Golds with Shallot Butter

2011-01-27T21:15:00.000-08:00

Yukon Golds with Shallot Butter
from Food & Wine

Ingredients

2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
1 teaspoon yellow mustard seeds
4 tablespoons unsalted butter, softened
1 tablespoon minced parsley
1 medium shallot, minced
2 teaspoons fresh lemon juice
Salt and freshly ground pepper

Method

In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.

Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.

Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.

NOTES

I did them twice this week and plan to do the same next week. There's not much to say other than that they're freaking fantastic. End of story.

Chicken Noodle Soup

2011-01-25T13:14:00.000-08:00

Chicken Noodle Soup
adapted from Robin Miller

Ingredients

2 teaspoons olive or vegetable oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 pound boneless/skinless chicken, cooked and shredded or cut into bite sized pieces
3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 quarts homemade chicken stock
8 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley

Method

Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, garlic, and celery and saute about 5 minutes, until soft. Add chicken, bay leaves, thyme, salt and black pepper and stir to mix well. Add chicken stock and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley. Serve.

50 Ways to Avoid Food Waste

2011-01-25T12:57:00.000-08:00

2. Don't toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for cabbage cores and corn cobs.

10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.

20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer for a quick dessert.

22. Turn day-old bread into homemade bread crumbs.

34. Turn leftover bits of cooked chicken into chicken salad for sandwiches the next day.

41. Chop herbs and add them to ice cube trays with just a little water. Drop whole cubes into the pan when a recipe calls for that type of herb.

Read the rest here.

Oatmeal, Chocolate Chip and Pecan Cookies

2010-12-27T22:04:00.000-08:00

Oatmeal, Chocolate Chip and Pecan Cookies
adapted from Epicurious via Smitten Kitchen

Makes about 3 dozen cookies (see note 3)

Ingredients

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
12 ounces semisweet chocolate chips

Method

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans and chocolate chips.

Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

NOTES

Best. Cookies. Ever.

1. The original recipe had a bunch of orange zest in it. Apparently it was too much for Deb and a lot of the commenters on Epicurious. I don't like orange with chocolate much anyway, so, with the complaints in mind, I omitted it altogether. We never missed it.

2. I fresh ground (spice grinder, mortar and pestle) my cinnamon, nutmeg and clove the first time I made these. The second time I did not. You can taste the difference and I prefer the fresh. More work, but it comes across so beautifully in the final result.

3. Original says "makes 3 dozen." *LAUGHS MANIACALLY* 3 dozen COOKIES FOR GIANTS, maybe. But for normal sized cookies, it was more like 6 dozen (almost). I tripled this recipe, thinking I would have 9 dozen total (8 for my coworkers, 1 for us). After 5 hours of assembly-line style baking, I was on my 17th and final dozen and hadn't been able to stop to cook dinner. And it was the same a few days ago when I made a "single recipe" batch and ended up with nearly 6 dozen.

Just be forewarned: you're gonna be there scooping those tablespoon-sized chunks for a while. But is it worth it? You bet.

Now if you'll excuse me, I have to go shovel more cookies into my mouth.

Christmas 2010

2010-12-25T17:30:00.000-08:00

Prep

Deviled eggs

Prime rib roast

My plate

Steve's plate

Recipes (others):

Prime Rib - I used Elise's guidelines, but, really, it's hard to mess this up as long as you have a meat thermometer.

Creamed Spinach - This really is as good as it gets, a perfect recipe.

Recipes (mine):

Garlic mashed potatoes: Place 20 cloves unpeeled garlic in a small skillet. Toast on low heat, shaking the pan occasionally, until browned in spots and soft, about 25 minutes. Let cool, then peel and cut off root end.

In the meantime, place 2 pounds peeled potatoes in a large pot. Cover with cold water by 1 inch. bring to a boil on high, then reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes, then cut into small enough chunks to put through a food mill or ricer.

Over empty pot, push the potatoes and roasted garlic through the mill or ricer in batches. Add 1 stick (8 tablespoons) melted butter and fold. Then add 1 cup half and half, heated, and stir to combine. Season with a teaspoon of Kosher salt and fresh ground black pepper, if desired.

Deviled eggs: Put 6 eggs in small sauce pan and cover with cold water. Bring to a boil. Boil for 1 minute, then turn the heat off and leave covered for 17 minutes. Remove cover and run under cold water to stop the cooking. I did this part twice; I made a dozen eggs total. Peel. Slice the eggs vertically, removing the yolks to a separate bowl as you work. Mix the yolks with mayonnaise, mustard and pickle juice, as desired. Spoon filling into a sandwich bag, then cut one corner off the bag to create a piping mechanism. Squeeze as much filling into each egg half as you wish.

Cranberry sauce: Stir one cup water and one cup sugar into a large pot. Bring to a boil, then add one 12-oz. bag of cranberries. Simmer for 10-15 minutes, until all the cranberries have "popped." Add 1/4 teaspoon or so of both ground cinnamon and nutmeg and stir to combine. Let cool to room temperature, then store in an airtight container in the refrigerator.

Store bought:

Butter rolls bought from Cream Pan.

Thanksgiving 2010

2010-11-26T14:49:00.000-08:00

Ciabatta cubes for dressing, ready to dry

Cornbread cubes for dressing, ready to dry

Cranberry mustard, prepped ahead of time for leftover sandwiches

Cranberry sauce

Pecan pie with 75/25 butter shortening crust

The morning of

Preparing

Preparing

Turkey

Pretty turkey

Gravy

Dressing

Mashed potatoes with butter overload

Bird pieces

My plate

Steve's plate

Cutting into the pie

Homemade chocolate sauce

It rained chocolate in my dining room

Spatter

Recipes (others):

Cornbread
Cranberry Mustard
Dry Brined Turkey
Mashed Potatoes
Dressing
Pie Crust
Pecan Pie
Chocolate Sauce

Recipes (mine):

Cranberry sauce: For one 12-ounce bag of fresh cranberries, stir together 1/2 cup orange juice, 1/2 cup water and 1 (scant) cup sugar in large pot. Bring to a boil and then pour in cranberries. Return to low boil for about 10 minutes or until almost all the berries have popped. Grate in fresh nutmeg and fresh cinnamon and throw in a pinch of allspice. Can be made a few days ahead and stored in the refrigerator.

Brussels sprouts with bacon and shallots: No recipe, really. I peeled the outer layers of and cut in half as many sprouts as would fit in my glass roasting dish, about 32, tossed them in a bowl with olive oil, Kosher salt and fresh ground pepper, put them all cut side down in the dish, scattered chopped thick cut bacon (4 pieces) and thinly sliced shallots (2 large) on top of that and roasted at 350 for about 35 minutes.

Deviled eggs: Put 6 eggs in small sauce pan and cover with cold water. Bring to a boil. Boil for 1 minute, then turn the heat off and leave covered for 17 minutes. Remove cover and run under cold water to stop the cooking. I did this part twice; I made a dozen eggs total. Peel. Slice the eggs vertically, removing the yolks to a separate bowl as you work. Mix the yolks with mayonnaise, mustard and pickle juice, as desired. Spoon filling into a sandwich bag, then cut one corner off the bag to create a piping mechanism. Squeeze as much filling into each egg half as you wish.

Store bought:

Ciabatta for dressing and butter rolls for dinner bought from Cream Pan.

Barbecue Sauce

2010-11-08T14:22:00.000-08:00

Barbecue Sauce

Ingredients

1 large yellow onion, chopped
4 cloves garlic, minced
1/4 cup oil (not olive)
1 cup tomato paste
1 cup Dijon mustard
3/4 cup apple cider vinegar
3/4 cup honey
3/4 cup hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup low-sodium soy sauce
2 tablespoons New Mexican chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Method

In a large saucepan on medium low heat, saute the onions and garlic in the oil for 10 to 15 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes.

Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through. This can take a while.

Use immediately, refrigerate in an airtight jar for a month or so, or freeze in cup portions for a few months.

NOTES

I have barbecue sauce issues. I think 90 percent of sauces I've ever tasted are too sweet and so avoid eating much American barbecue. This sauce, however, is an adapted-over-time early recipe of mine and definitely focuses more on the tangy and spicy elements. And we love it.

Is It More Expensive to Eat Well?

2010-10-21T12:35:00.000-07:00

I think not. And I've partnered with the awesome Jenn Campus (aka The Leftover Queen) to tell you why not on today's blog post on Eating Rules.

Like Jenn, I don't go to the grocery store much any more. Initially, I stopped going because the more I shopped elsewhere, the better my food tasted. And that's all it was, a taste preference. On that basis, I thought for sure my grocery bill would go up, but, in fact, the opposite occurred. By shopping the local farmers markets and meat markets and, of course, by making an effort to cook nearly every meal, my food budget has dropped by 30 to 35 percent in the last year. And so has Jenn's. Which means buying local, in season, etc. goes beyond just taste: it's simply common sense.

Read more about it here!

While you're there, take a look around at what other folks are doing for the Unprocessed Challenge during the month of October and dare to take the challenge yourself!

My personal thanks to Rebecca, Priscilla and Dan, without whom it would have taken me who knows how many years longer to come to my senses regarding how I shop and cook.

Habanero Hot Sauce

2010-10-11T23:47:00.000-07:00

Habanero Hot Sauce
courtesy of Rick Bayless

Ingredients

5 cloves garlic, unpeeled
1 medium carrot, peeled, roughly chopped
1/2 small white onion, roughly chopped
12 medium orange habanero chiles, stemmed
1 cup apple cider vinegar
2 teaspoons salt
1/4 teaspoon sugar

Method

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth.

If the hot sauce is too thick, add additional water. If it is too thin, blanch and peel a medium tomato and blend into the sauce.

Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator.

makes about 2 cups

NOTES

This isn't just "burn your face off" sauce. It has depth. The roasted garlic, in particular, really shines through. The first time I put the sauce on something was that taco above and I was so pleasantly surprised with how rich the flavor was and how little my mouth burned when I was done. I've always been a chile head, but only when I learned to value complexity, as opposed to just heat heat heat, did I truly start to appreciate how awesome chile love could be.

The first time I made this recipe I tripled it based on the fact that I bought a basket of about three dozen habaneros at the farmer's market. But then triple the liquid meant the end result was too thin. That's why I put that note in the recipe above about adding some tomato, if necessary. Honestly? I encourage you to do it anyway. It thickens it only slightly, but the extra sweetness and tang it adds really, really works. If you make a batch x8, as I did recently, add two or three tomatoes. Mix of red and yellow ones, if you can get 'em.

Pad Kee Mao Gai

2010-07-06T22:56:00.000-07:00

I've already mentioned my love of/obsession with Thai food in my post on Gai Pad Grapow. In the comments of that post, I mentioned that I wanted to make pad kee mao next, as it was one of Steve's favorite Thai dishes. Turns out it's one of mine too. I crave it now almost as often as any of my other standbys. And tonight was finally the time to give it a shot.

As with any stir fry, you want to have everything prepped before you start. Suggestion: put the chicken in the freezer until stiff so you can easily slice it as thinly as you'd like.

About halfway through...

The noodles get tossed in...

And done!

EAT.

Pad Kee Mao Gai
(Drunken Noodles with Chicken)
adapted from Epicurious

Ingredients

1/4 cup vegetable oil
12 garlic cloves, finely chopped
1/2 large red onion, thinly sliced
2 tablespoons chopped fresh Thai chiles
1 to 1 1/2 pounds boneless, skinless chicken thighs, sliced into thin pieces (about 1" x 1/4")
1/4 cup fish sauce (I used nuoc nam)
1/4 cup black soy sauce
1/4 cup Golden Mountain sauce
1 tablespoon palm sugar
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 cup fresh Thai basil leaves
28 ounces fresh wide rice noodles (they come in a 2-pound bag; I just scaled back a bit), separated into individual noodles

Method

Heat oil in wok over high heat. When oil begins to smoke, add garlic, onion and Thai chiles. Stir fry until golden, no more than a minute.

Add chicken, fish sauce, black soy sauce, Golden Mountain sauce and palm sugar (note: it will seem very saucy; don't worry, he noodles will soak it all up later). Stir fry for 2 minutes, then add red and yellow bell peppers. Continue stir frying for 2 to 3 more minutes until chicken is cooked through and the vegetables are soft.

Turn off heat, add basil and stir until just wilted. Add the rice noodles and toss thoroughly to coat. Serve immediately.

NOTES

Oh man, it was awesome. No pretense here, no beating around the bush. This kicked ass. One bite and I was jumping for joy. I just couldn't believe it: my pad kee mao tasted like pad kee mao!

I was just so damn thrilled. Before making this, I looked online quite a bit for recipes, and for tips, and plenty of other home cooks said they have never been able to achieve that "Thai restaurant" flavor of pad kee mao at home. So, I honestly didn't think I would nail the flavor my first time out of the gate. But I did. And now I feel even more confident about moving forward with all my other Thai favorites. I think that's almost the best part. That, and having leftovers for lunch tomorrow.

So happy!

Update: I make this far, far more often with rice than with noodles. The main dish is still the main dish, makes no difference. It's awesome either way.

Gai Pad Grapow

2010-05-07T12:25:00.000-07:00

To say that I love Thai food is a bit of an understatement. I think I may have actually been born in the wrong country. I only started eating it a couple of years ago, but in that short time I've probably tried a few dozen dishes, all of which I've liked or loved.

Also, see this?

This is nam pla prik (fish sauce with chiles) aka my Jar of Happiness. It's as standard a condiment on Thai tables as salt is on American ones and I love it so much, I just... I can't. I can't even try to explain it. This little jar holds about 8 ounces of pure, fiery joy that, in my house, will be gone not in a few months, but in a few weeks. Glad I found my local ~~dealer~~ Thai market recently so they can keep me supplied.

If you've never made Thai food, perhaps because you think it's difficult to replicate in your own kitchen, may I suggest starting with this recipe? It's simple simple and so astonishingly delicious, it has given me all the confidence I need to try more of my favorite cuisine at home. Yeah baby.

Gai Pad Grapow
(literally: chicken stir-fried with basil)
slightly modified from Serious Eats

Ingredients

4 tablespoons vegetable oil
6 bird's eye chiles*, finely chopped (for medium heat, adjust as desired)
2 large shallots, finely sliced
6 cloves garlic, minced
2/3 pound green beans, trimmed, chopped in 1-inch lengths
1 pound ground chicken (I prefer thigh meat)**
1/4 cup fish sauce
2 tablespoons palm sugar*
2 bunches holy basil*, leaves only
4 cups cooked jasmine rice
nam pla prik

Method

1. Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chiles, shallots, and garlic and stir-fry (stir stir stir!) until golden, no more than a minute.

2. Add the green beans and stir-fry (keep stirring!) until cooked but still crunchy, 3 to 4 minutes.

3. Add the ground chicken, using a wooden spoon or spatula to break up the meat into small chunks**. Stir-fry until chicken is cooked through.

4. Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.

5. Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.

6. Serve with rice and nam pla prik.

NOTES

*Bird's eye chiles, palm sugar and holy basil can usually be acquired at Thai markets, and possibly other Asian markets. If you can't find them, use double the amount of serranos for the chiles, regular sugar for the palm, and substitute either regular Thai or sweet basil for the holy basil. It might not be totally "authentic" (man, I hate that word sometimes), but will still taste great.

**If you have a meat grinder (obviously) or a food processor, then please, GRIND YOUR OWN CHICKEN. If using the latter, trim the chicken of as much fat as possible (if you don't, it will get wound up on the blades and interfere with the grind) and cut the chicken into about 1-inch cubes. Put the pieces on a plate or baking sheet in the freezer for 10 minutes or so, just until they are kind of hard but not frozen. Place half the cubes in the food processor and pulse until you have a coarse grind. Pour it out and then repeat with other batch. Voila. Home ground chicken in perfect, separate chunks.

Why is this so important? Well, it tastes better, for one. Far better. But more importantly, it's because the ground chicken at the store is like a big pile of mush, at least in my experience. And when you make this dish, you have to try to separate this mush into chunks over high heat, all the while trying to keep everything moving in the pan. Sticking is almost inevitable and it frustrated me the first two times I made this. The home grind eliminates this problem. The texture is already exactly what it needs to be for the finished product, so you can just dump the chicken in the pan and keep stirring. Beautiful.

(And special thanks to my friend Priscilla for reminding me to do this!)

Roasted Split Chicken with Mustard Crust

2010-04-13T23:45:00.000-07:00

I must confess. I have a crush on someone. I know, it's shameful. He's worldly and experienced and totally out of my league, but I can't help it. I am completely enamored.

It all started innocently enough. One November afternoon, when Steve was playing games in the other room, I decided to tune in to Food Network. I never watched much Food TV, but I figured I would take advantage of having the big TV to myself to see what was going on.

Well. What was going on was food competition shows from 2 to 10. Um, no thank you. I vaguely recalled reading the Fresh Food on TV posts over at Serious Eats... something about shows on PBS... hm, let me try that...

Lidia! Lidia Bastianich was on! Making pasta! I felt a surge of joy. Real cooking by a respected chef. This I could deal with. I watched with a big smile on my face, excitedly telling Steve when he came in the room that I had found these wonderful new (ha) cooking shows. Little did I know that, for me, the best was yet to come.

4:00 rolls around. Some show called More Fast Food My Way with some guy named Jacques Pepin. Hm. I thought maybe I had heard his name before... somewhere, sometime, spoken of happily, perhaps admiringly. Alright then. Might as well sit and pay attention.

So I watched. I watched as he cut and chopped and diced the leeks and mushrooms and onions and garlic. I had never seen someone move so fast with a knife before. I was in awe. Then he butterflied a pork loin. It was the first time I had seen another cook do it and, even better, explain every step so clearly while they were working.

In fact, he explained everything he did, the why even more than than how, and for 25 minutes I was completed enraptured. He taught me more in that short time than I had learned in 2 years of catching shows on Food Network. I almost cried. Really. I finally understood why people moan and wail over the current state of cooking shows. There is just no comparison when you watch someone like Jacques.

And it's not just his cooking. It's things like...

In another episode, when he burned one side of his lamb burgers, he didn't even really acknowledge the error, though you knew that he knew. He just continued on, took them out of the pan for their plating, and while arranging them dark side down, simply said "Never apologize." I actually get emotional just typing that. But he's right, and I need to learn that. I was grateful to hear him say it.

Then there was the time he was cooking a chicken thigh dish and, apropos of nothing, let loose this little gem:

"The recipe is only the expression of one moment in time... which is what happened the day that I did this. In fact, when I did that recipe before, it probably was different than it is now. Always different."

Indeed. Even though I know I shouldn't, I get hung up on recipes. I'm trying to learn not to do that either.

I can't quite explain it, but his words are soothing to me. He makes me smile. He inspires me to cook and makes me feel confident that I can cook, I can cook anything, and that the experience of doing so can be whatever I want it to be.

And so I have fallen in love with Jacques. With his humor, with his tips and tricks and techniques. With his easy way about the kitchen. With his voice. My god, his VOICE. I am deeply affected by voices and, man, I could listen to him talk for hours.

As for Steve? Well, don't worry about him. He's okay with it. In fact, he's more than okay. He actually loves him too. Jacques is the only chef he will watch with me, intently, smiling and nodding (and imitating his accent!) along the way.

I do realize I am late to the party. I'm a young cook, and Jacques has been around a long while. He's famous the world over and god knows I'm certainly not the first to be enthralled with him. But now that I've been introduced, I intend to read and watch everything of his that I can.

So what's with the chicken? Well, this is the first Jacques recipe I made. And it's fabulous. Spatchcocking is a miracle method for roasting chicken and if you haven't done it, I think you're missing out. It's simple to prepare it this way up front and there are so many rewards in the end - it's easy to cut into pieces (sometimes simply falling apart), the skin is crispy and the meat is deliciously tender. You haven't had breast meat quite like this. Promise.

Technique aside, the garlic mustard crust is phenomenal. It coats every single inch of the chicken and delivers a big punch of flavor in every bite.

But don't take my word for it. It's Jacques. And I think that speaks for itself.

Roasted Split Chicken with Mustard Crust
from Jacques Pepin (you can watch the entire episode through this link - I suggest watching at least the first bit of the video if you want to see how the spatchcocking is done before doing it yourself)

Ingredients

2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt
1 chicken (3 1/2 to 4 pounds)

Method

For the crust: Mix all the ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some mashed potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Broccoli Soup

2010-03-27T22:45:00.000-07:00

Broccoli Soup
adapted from Mark Bittman via Serious Eats

Ingredients

3 tablespoons butter
1 large onion, sliced
4 cloves garlic, chopped
1 pound broccoli, preferably twice as many stems as florets, chopped
1/2 cup white wine
3 cups vegetable (or chicken) stock
1/2 to 1 cup finely grated Parmigiano-Reggiano and/or Romano and/or Asiago, whatever is on hand
Kosher salt
Fresh ground black pepper

Method

1. Heat the butter in a large saucepan over medium heat. Add the onion, broccoli, garlic, and a pinch of salt and pepper, and saute until the onion is soft, about 10 minutes. Add the white wine and cook for an additional minute, then add the stock. Simmer until the broccoli is very tender, 10 to 12 minutes more.

2. Purée the soup using a stick or regular blender, or let it cool somewhat and pass it through a food mill.

3. Stir in the cheese (or you can puree it in the soup in the step above), season to taste, and serve.

NOTES

The original version was a "creamy" broccoli soup, with sour cream stirred in at the end. However, the first time I made it, I didn't have sour cream in the house. I figured "what the heck" and went for it anyway, thickening it at the end with the tiny remains of three shredded Italian cheeses I had on hand (about half a cup total). It worked beautifully. I ended up with a soup that was earthy yet somehow tangy, and it didn't even need additional salt. And I was even happier because I made the recipe my own.

I know most people love the heftier versions, but I think this recipe is perfect because when I crave broccoli soup what I am really craving is the broccoli itself. So in the end, I don't need cream, milk, sour cream or handfuls of cheese. I just want to taste the pure vegetable, with supporting flavors, and that's what this gives me.

One note - the white wine really makes a difference here. I made it once without it and it was definitely missing it.

Latkes

2010-03-25T21:46:00.000-07:00

Latkes
with major thanks to my wonder twin

Ingredients

2 large Russet potatoes, peeled (about 2 pounds)
1 medium yellow onion, peeled
1 apple, peeled (any kind I've used is good)
2 eggs
1 teaspoon salt
2 tablespoons flour
1/4 teaspoon baking powder
Oil (canola or other neutral) for frying

Method

Line a colander with paper towels or cheesecloth. Peel and grate potatoes, onion, and apple on a coarse grater. Mix together and place into lined colander. Let stand for 5 minutes, then squeeze out remaining liquid.

Beat eggs lightly in a large bowl. Add grated potatoes, onion, and apple and blend well. Add salt, flour, baking powder and mix thoroughly.

Heat 1 inch of oil in a large skillet over medium high heat. Drop mix by heaping tablespoons into hot oil, being sure to drain any liquid off each cake before placing in pan. Lightly press flat. Fry until brown on both sides, then remove to a wire rack over paper towels or baking sheet and sprinkle lightly with salt.

Repeat with the remaining mixture, adding more oil as needed. Serve warm with sour cream or applesauce.

Makes about 20.

NOTES

Seriously, I got nuthin. These are everything I wanted my potato pancakes to be. We loved them. Thank you so much Krysta!

Zuppa Toscana

2010-03-14T17:52:00.000-07:00

Zuppa Toscana
inspired by the good old days...

Ingredients
1 tablespoon olive oil
1 pound hot Italian sausage
1/3 pound of pancetta, diced
1 large onion, diced
4 cloves garlic, minced
1 quart homemade chicken stock
1 cup heavy cream
1 pound Russet potatoes (2 large), cut into 1-inch chunks
1 small bunch kale (or Swiss chard), torn or chopped
Fresh ground black pepper

Method

1. Heat oil in large, heavy-bottomed pot over medium heat. Remove sausage from casings and saute in the oil, using a wooden spoon to break up into small chunks. Drain excess fat and set aside.

2. In the same pot, saute pancetta, onions and garlic over medium high heat for approximately 10 minutes, or until the onions are soft. Add the chicken stock and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Pour in heavy cream and cook until thoroughly heated. Stir in the sausage and kale. Top with fresh ground pepper, if desired.

NOTES

Looooove this. This is the end result of a couple of years' worth of adjustments to a rather popular soup from Olive Garden. It was one of Steve's favorite dishes when we were kids and I modified it more and more to suit our changing ingredient preferences (i.e., homemade stock instead of water and bouillon, pancetta instead of bacon, minced garlic instead of puree, chard instead of kale). It's so simple, yet so indulgent, and makes a wonderful meal all on its own, served with crusty bread, or with a salad. It's also still one of Steve's favorites, and mine!

White Corn and Mushrooms with Cilantro

2010-02-19T11:51:00.000-08:00

So about that side dish...

White Corn and Mushrooms with Cilantro
adapted slightly from delish

Ingredients

5 ears fresh white corn, husks removed and kernels cut from cobs (alternatively, you can 3 cups frozen)
1 cup crimini mushrooms, stems removed and cut into a small dice
4 tablespoons butter
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 cup chopped cilantro
Kosher salt
Cracked black pepper

Method

In a medium, heavy-bottomed skillet, heat 2 tablespoons butter over high heat. When butter has melted and is just beginning to brown, add the mushrooms and saute until softened and browned.

Reduce heat to medium high. Add corn, the remaining 2 tablespoons of butter, cayenne pepper and smoked paprika. Stir to combine. Continue to saute until corn kernels are softened, about 5 minutes. Remove from heat. Stir in 1/2 cup cilantro.

NOTES

This is an amazing little dish. The original used half the spice mine did (surprise, surprise), so of course you can always adjust it to your taste. I also admit to being haphazard with the corn and mushroom measurements. Just create a ratio that seems right to you (or to the other person eating it who may not like nearly as many mushrooms as you do... the stinker).

Serve it with the Chipotle Honey Lime Pork Tenderloin below. You can thank me later.

Chipotle Honey Lime Pork Tenderloin

2010-02-18T11:42:00.000-08:00

(Photo credits to my wonderful husband. Love these pictures.)

Chipotle Honey Lime Pork Tenderloin
adapted from Alton Brown via my friend Katie, home cook extraordinaire

Ingredients

1 pound pork tenderloin
1/2 cup lime juice
zest from 1 lime
1/4 cup honey
1/2 tablespoon kosher salt
1/2 teaspoon garlic powder
1 chipotle chile in adobo sauce, chopped
1/2 tablespoon adobo sauce
Canola oil
Chopped cilantro

Method

1. Place tenderloin in a large ziplock bag or other container to marinate.

2. In a bowl, combine lime juice, zest, honey, salt, and garlic powder.

3. Stir to combine, then pour half over tenderloin, reserving half for sauce.

4. Add chipotle and adobo sauce to tenderloin. Seal and marinate in the refrigerator at least 2 hours, preferably overnight.

5. About 30 minutes before you are ready to cook, remove pork from refrigerator and allow to come to room temperature.

6. Preheat oven to 425°F. In a heavy, oven-proof skillet, heat enough oil to coat over medium high.

7. Remove tenderloin from marinade and sear in hot skillet on all sides.

8. Place the skillet in the oven and roast tenderloin for about 15 minutes.

9. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140 to 145 degrees, then cover pork in skillet with foil. Let rest on the counter for 5 to 10 minutes or until temperature rises to 150 degrees.

10. Remove pork to a cutting board and slice into 1-inch medallions.

11. Pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork.

12. Garnish with freshly chopped cilantro.

NOTES

I've made this three times and it's just.so.good. And stupid easy as long as you plan that marinating one day ahead.

The pork comes out tangy and tender, with a hint of heat. Yes, I said hint. It's perfect as it is, so I actually *gasp* don't add more peppers. However, I do recommend serving it with the spicy (HA!) corn and mushroom side you see over there in the background. They go hand in hand in my mind. Recipe to come.

Osso Buco

2010-02-12T08:41:00.000-08:00

Osso Buco with Gremolata
adapted slightly from Candace at I Shot the Chef

Osso Buco

6 veal shanks, 1 to 1 1/2 inches thick
2 tablespoons olive oil (or more, as needed)
2 medium carrots, diced
1 large onion, diced
2 medium stalks celery, diced
6 cloves garlic, chopped
2 tablespoons tomato paste
4 stalks fresh rosemary
6 stalks fresh thyme
6 stalks fresh parsley
2 fresh bay leaves
1 1/2 cups dry white wine
3 cups veal, beef, chicken or turkey stock (preferably whatever you have homemade)
Kosher salt
Fresh ground black pepper

Gremolata

Mix together:
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons lemon zest, grated

Method

1. Preheat oven to 325 degrees. Tie veal shanks with kitchen twine so they hold together during cooking.

2. In a large, heavy-bottomed pot, heat oil over medium high heat. Add the shanks in batches and brown well on all sides, adding more oil if necessary. Remove to a plate. Reduce heat to medium low and add the diced carrots, onions, celery and garlic and saute for 10 minutes, or until softened. Add the tomato paste and stir around for 1-2 minutes, until completely incorporated with the vegetables.

2. Prepare the bouquet garni: wrap the rosemary, thyme, parsley and bay leaves in cheesecloth. Secure with kitchen twine and add it to the pan. Return the shanks to the pan and arrange in a single layer as best you can. Add the white wine, 2 cups of stock, salt and pepper. The liquid should reach about halfway up the shanks.

3. Increase the heat to high and bring just to a boil and cover with the lid. Place in the oven and braise for 1 hour. Remove from the oven and add stock if needed to keep the liquid level halfway up the shanks. Braise until the meat is tender and offers no resistance when pierced with the tip of a sharp knife, about 1 hour more.

4. When the veal is cooked, remove shanks to an ovenproof serving platter and keep warm in the oven. Remove and discard the bouquet garni. Spoon off any fat from the braising liquid and bring the juices to a boil over medium high heat until slightly thickened. Serve over the veal shanks and garnish with Gremolata.

NOTES

Le Creuset French oven: christened.

Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto

2010-01-30T01:36:00.000-08:00

Barbecued Mahi-Mahi with Yellow Pepper-Cilantro Pesto
from Bobby Flay

“Barbecue” Rub
2 tablespoons Spanish paprika
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 teaspoons dark brown sugar
1 teaspoon chile de arbol powder (I use New Mexican chile powder)
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto
2 large yellow bell peppers, roasted, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Mahi-mahi
4 Mahi-mahi fillets, 8 ounces each
4 teaspoons olive oil
“Barbecue” Rub
Cilantro leaves

Directions

Combine all the rub ingredients in a small bowl. Place peppers, garlic, pine nuts, cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.

Heat grill (or indoor grill pan) to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.

NOTES

This may seem out of place in winter, but since I have no grill, and instead use an indoor pan or my oven or my broiler, any time of the year is a good time for me to make this. Heck, you could even just sear this in a regular skillet. I've done that as well. No biggie.

The highlight of this dish, um, in case it wasn't apparent, is the yellow pepper pesto. Phenomenal. So much so that I highly suggest scaling the recipe as follows: 1/2 the rub, 1/2 the fish, keep the pesto amount the same. Trust me, you'll be eating it off a spoon. It goes great on top of a side of white rice or just heaped on top of each bite of the fish.

I said some time back, when I first posted this, that I had to find other uses for the sauce. Now, it seems obvious that it would be pretty spectacular on chicken as well, even using the same dry rub for the poultry. Hm. Must try that.

Quick "Jambalaya"

2009-12-18T10:38:00.000-08:00

Quick "Jambalaya"
ingredients heavily adapted from Rachael Ray (50% changed), though I kept her method entirely intact

Ingredients

2 cups long grain white rice
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 pound precooked andouille, cut into bite-sized pieces
1 medium red onion, diced
1 red bell pepper, diced
1 fresh bay leaf
1/2 teaspoon or so Louisiana hot sauce
1 teaspoon cayenne pepper
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can petite diced tomatoes
1 1/2 cups homemade chicken stock
1 teaspoon cumin
1 rounded teaspoon ancho chili powder
A pinch each of marjoram, thyme, oregano, basil, rosemary and sage (aka "poultry seasoning")
1 teaspoon Worcestershire sauce
Kosher salt and fresh ground black pepper
Chopped scallions, for garnish

Method

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Place chicken in hot oil and butter and brown for 3 minutes. Add sausage and cook 2 minutes more. Add onion, bell pepper, bay leaf, Louisiana hot sauce and cayenne.

Saute 5 minutes, then sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and stock and season with cumin, ancho chili powder, herbs, and Worcestershire. Bring liquids to a boil. Simmer for 5 minutes, then remove pot from heat. Scoop rice into individual bowls and ladle jambalaya on top. Sprinkle dishes with salt, pepper and chopped scallions.

NOTES

This dish is kind of special for us because it was the first meal I cooked after I stopped blogging in July. I used whatever I had on hand to make the recipe "mine" and I was so relaxed in the kitchen that night, it was ridiculous. I've made it probably 10 times since and it has become far and away our favorite weeknight meal. It's seriously tasty, fast and easy to make and provides us leftovers for a great lunch the next day.

Two notes about the ingredients: 1) you can obviously use fresh andouille, and I did, once, with nice results, but we like the precooked even better; and 2) whatever you do, do not forget, or skimp on, the scallions. I left them off once since I had none in the house and was startled at how much I missed them. They really add something wonderful here.

Chicken Tikka Masala (OLD)

2009-11-30T22:25:00.000-08:00

For those of you on Facebook with me that saw my remark about Steve critiquing my photos (love that he does that, he's a great food photographer!), these were the ones he was referring to. But I don't want to wait any longer to post this, my next save-it-forever recipe. So if I have better pictures at some point, with less cilantro in one place, I'll post 'em.

Chicken Tikka Masala
from my dear Sarah

Ingredients

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon grated fresh ginger
1 1/2 pounds boneless, skinless chicken cut into strips or large cubes

Sauce

1 tablespoon butter
2 tablespoons flour
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 8 oz. can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Method

Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours (overnight is better.)

If you have a gas grill or grill pan, grill the chicken until slightly undercooked. If you have a charcoal grill, thread the chicken onto skewers first.

Set the lightly grilled chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings, and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.

Add the chicken to the sauce (remove it from the skewers if you did this) and let simmer for a couple of minutes. Garnish with chopped cilantro and serve over basmati rice.

NOTES

I had never tried tikka masala before I made it with this recipe, so I have nothing to say regarding its authenticity or resemblance to anyone's traditional Indian (or, rather, British) version of this dish. All I can say is I LOVE THIS SO MUCH. Oh my god so much. Every time I made it, I spent the following morning at work anxious and fidgety waiting for lunchtime to draw near so I could inhale the leftovers. So good. I could use all the adjectives in my arsenal, but instead, I'll simply suggest you try it for yourself. PLEASE.

Also? I've taken easily to pan frying the chicken without worrying about skewers or even indoor grill pans and it works juuust fine.

UPDATE: I no longer make this version, but have left it here for others' use, as it seems to be a very popular post. For my updated and, in my opinion, perfected version, please see my new post Chicken Tikka Masala

Fish Tacos

2009-11-11T13:12:00.000-08:00

For Blythe

Fish Tacos
adapted from Recipezaar (Note: Ignore the original recipe's title. These taste nothing like Rubio's.)

Ingredients

12 1- to 1 1/2-ounce pieces of halibut or cod
12 corn tortillas
oil (for deep frying)

Beer Batter

1 cup flour
1 1/4 to 1 1/2 cups beer (I used Boddington's pale ale)
garlic powder, pepper, cayenne and salt, to taste

White Sauce

1/2 cup mayonnaise
1/2 cup yogurt

Salsa

2 garlic cloves, peeled and minced
5 tomatoes, ripe, seeded and diced
1/2 onion, minced
1/4 cup chopped cilantro leaves and stems
2 jalapeno chiles, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper

Garnish

1/4 to 1/2 head green cabbage, shredded
Limes, cut into wedges (I fro-got to put them on my plate. D'oh!)

Method

Prepare white sauce and salsa and set aside.

Heat vegetable oil in a deep skillet until oil temperature is about 375°F.

Mix flour with spices. Stir flour mixture into the beer and mix until well blended. Pat fish completely dry, then dip in batter until thoroughly coated. You don't want it too thick, but one nice goopy layer will do.

Place fish in hot oil in a single layer. Do not let pieces touch each other. Cook fish until batter is crispy and golden brown, a few minutes per side. Drain on a rack over paper towels.

Heat the corn tortillas lightly in a skillet to soften.

To assemble, place a piece fish on each tortilla, drizzle with white sauce and top with salsa, cabbage and a squeeze of lime. Fold tortilla over to serve.

NOTES

1. Fish tacos are one of my favorite foods ever EVER and these were pure bliss. I'm thrilled that I'm succeeding with these at home because I have such a difficult time - yes, even here in southern California - finding them exactly the way I like them. So thanks for this great find Blythe!

2. I don't have an oil thermometer. I have simply figured out when oil is hot enough for frying through trial and error and some good tips (thanks Krysta!). However, I did have slight issues with the pieces wanting to stick to the bottom of the pan when I turned them over. Thankfully, they turned with a little prodding, but I'd like to avoid that in the future. Any suggestions? Am I correct in guessing I needed more oil for the fishies to swim in?

3. The salsa was a lovely surprise. Normally we throw on something from a jar and call it a day. I was really glad I made the effort to do this one differently. That mound (I really piled it on!) of cool diced and minced vegetables was a perfect match with the white sauce and the fish.

4. This is my third attempt at homemade fish tacos and this was the best batter so far, I think because I added more beer. In the past, I was a slave to my recipe measurements; thus, the batter was too dry and made for a thicker, slightly chewier coating. But this fish was light and crisp, exactly what I want when I crave fried fish. So be sure to add enough beer to make a more liquid, smooth batter. Trust your judgment.

Spanish Rice

2009-11-09T18:46:00.000-08:00

Or Mexican rice. Whichever you prefer. I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own.

Spanish Rice

Ingredients

3 tablespoons grapeseed oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper (I like to use all red or red and yellow)
1/4 cup finely chopped jalapeno
1 teaspoon Kosher salt
1 teaspoon Mexican oregano
2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 1/2 cups chicken stock, preferably homemade
8-ounce can of tomato sauce

Method

Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for about 25-30 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.

NOTES

This rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this one. It's that good.

Pasta e Ceci

2009-11-04T13:55:00.000-08:00

Pasta e Ceci
from Rachel via Claudia

Ingredients

1/2 pound dried chickpeas soaked overnight and then simmered for 2 hours until tender, cooking liquid reserved
6 tablespoons extra virgin olive oil
1 medium carrot, peeled and finely diced
1 medium stick of celery, finely diced
1 small onion, peeled and finely diced
2 tablespoons tomato paste
small sprig of rosemary
2 cups reserved chickpea cooking liquid (if you have less than 2 cups, add stock or water as necessary)
2 cups vegetable or chicken stock or water for cooking the pasta in the soup
Parmesan rind
salt and freshly ground black pepper
1/2 pound small dried tubular pasta, like ditalini
olive oil for drizzling on top

Method

Prepare your soffrito of finely chopped onion, carrot and celery, sauteing them gently and slowly in the oil in a large heavy based pan until soft and translucent.

Add the tomato paste and a sprig of rosemary, stir, and then add 2/3 of your cooked chickpeas.

Stir again, cover everything with 2 cups of the reserved chickpea cooking liquid and throw in a Parmesan rind. Bring the pan to a boil, reduce to a simmer and then leave the pan to bubble away gently for about 20 minutes.

Now remove the rind and rosemary and pass everything through a mouli or give it a blast with a stick blender to create a smooth gloopy soup. Add the rest of the cooked chickpeas and season to taste with salt and freshly ground black pepper.

Add the 2 cups stock or water, bring it to a boil and cook the pasta in the soup until just al dente.

Serve drizzled with more olive oil and some freshly grated Parmesan.

NOTES

I adore this dish. It taught me how to relax in the kitchen. There's just something very natural about making this. It also tastes delicious, almost rich. And I just realized I haven't made it with my new stick blender yet. Something to look forward to!

Spanakopita

2009-10-28T21:52:00.000-07:00

Spanakopita
inspired by Peter, Ivy and Tyler Florence

Ingredients

1 medium onion, finely chopped
8 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 pounds frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flake
2 large eggs
8 ounces feta, crumbled
1 cup ricotta
3 tablespoons chives, very finely chopped
3 tablespoons dried oregano
1 stick (8 tablespoons) unsalted butter
1 tablespoon canola oil
1/2 lb frozen phyllo sheets, thawed (my package had two 1/2 pound rolls, each with 20 9-inch x 14-inch sheets)

Method

In large skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add onions and garlic and saute, stirring occasionally, until softened, about 4 minutes. Let cool and then transfer to large bowl. Add the spinach, salt, pepper and red pepper flake.

In medium bowl, combine eggs, feta and ricotta and beat well to blend. Pour the egg and cheese mixture into the bowl with the spinach and mix well.

Combine chives and oregano in small bowl and set aside.

Melt butter in microwave or small saucepan.

Preheat oven to 350 degrees.

Brush one tablespoon canola oil and a dab of melted butter on the bottom of a 9-inch x 13-inch pan.

Carefully unroll the phyllo. Make sure you have a damp towel ready to lay back down on top of the stack as you remove each sheet. If not, the dough will easily become brittle and dry (read: frustrating).

Place one layer of phyllo on the bottom of the pan. Brush with butter and sprinkle with the chives and oregano. Repeat, using 10 sheets of phyllo total, brushing each layer with the butter as you go. The chives and oregano should be added every other layer.

After 10 sheets, pour the spinach cheese mixture into the pan, spreading it in an even layer across the dough.

Continue placing the remaining 10 layers of phyllo on top of the filling, again brushing each layer, keeping the remaining sheets damp, and seasoning with the chive-oregano mixture every other sheet. Make sure the top is buttered and add a dash of kosher salt and ground pepper if you desire. Score the top few layers of dough (preferably in a more logical manner than I did).

Bake in oven for 45 minutes or until golden brown. Let cool for 10 to 15 minutes. Cut into squares and enjoy!

NOTES

Truly a pie for spinach lovers and truly a recipe that is mine. I wrote it along the way, foodstuffs getting all over the notebook. A total blend of everything I had ever read about spanakopita. Currently, I have still not had it outside of my home, where it is made just the way I want it.

Baked Pork Chops with Parmesan-Sage Crust

2009-10-23T22:59:00.001-07:00

Baked Pork Chops with Parmesan-Sage Crust
adapted slightly from bon appétit, February 2001

Ingredients

1 1/2 cups fresh breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
2 to 3 tablespoons minced fresh sage leaves
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges

Method

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 145°F, about 20 minutes. Let rest for 5 minutes to finish cooking.

Transfer pork chops to plates. Garnish with lemon wedges and serve.

NOTES

Love these so, so much. So easy, so damn good and they smell amazing while cooking. I've also tried them with chops half as thick, cutting down on the cooking time a bit.

Ziti with Sausage, Onions and Fennel

2009-08-28T18:52:00.000-07:00

Ziti with Sausage, Onions and Fennel
adapted from Lidia Bastianich via Adam

Ingredients

1 tablespoon sea salt
1 pound hot Italian sausage
1 large fennel bulb with stem and fronds (about 1 pound), trimmed and halved lengthwise
5 tablespoons extra virgin olive oil
2 onions, halved and sliced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup tomato paste
1 pound ziti
fennel fronds
1 cup Romano, Parmesan or grana padano cheese, freshly grated

Method

Boil lots of water with the salt until rapidly boiling.

Remove the sausage from the casing and break the meat up with your fingers. Slice the fennel into 1/2-inch slices. Heat olive oil in a skillet over medium high heat and add the sausage, cooking, stirring and breaking it up with a spoon for 1 to 1 -1/2 minutes until it is sizzling and beginning to brown. Push aside and add onion slices and cook, stirring, until they are sizzling and wilting, about 2 minutes. Stir in with the meat.

Push aside and add the fennel and cook for 1 minute until wilted, then stir with the other mixture. Sprinkle in half the salt and push to one side again. Add red pepper flakes and toast for 30 seconds, then stir them in. Move the mixture to the sides again, add the tomato paste and cook, stirring constantly, for 1 to 2 minutes until it is sizzling and caramelizing, then stir it into the sausage mixture.

Ladle 3 cups of the salted, boiling water into the skillet, stir well and bring the liquid to a boil. Lower the heat and simmer for about 6 minutes until the fennel is soft but not mushy.

Meanwhile, add the pasta to the pan of boiling water, stir and bring back to a boil then cook for about 8 minutes until almost al dente.

Check the sauce, which shouldn't be too thick--if necessary stir in more water. When the sauce is done adjust seasoning. When pasta is al dente, lift out of the pan with a spider, drain briefly and add to the sauce. Toss pasta with the sauce, add more pasta cooking water if too thick, sprinkle with fennel fronds and cook, tossing constantly, for 2 minutes until the pasta is perfectly al dente and coated with the sauce.

Remove the skillet from the heat, sprinkle the grated cheese over the pasta and toss to combine. Transfer to warm pasta bowls and serve.

NOTES

None. Fantastic as is and good for guests.

Balsamic Lemon Chicken

2009-08-26T21:31:00.001-07:00

Balsamic Lemon Chicken

Ingredients

8 bone in, skin on chicken pieces (legs and thighs)
2 tablespoons balsamic vinegar
2 lemons, zested, 1 juiced, and the other cut into wedges
1 1/2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 tablespoon granulated sugar
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter

Method

Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with the zest of 1 lemon, salt, and ground pepper. Add the chicken and turn to coat. Refrigerate for at least a few hours, but preferably overnight.

Preheat the oven to 400°F. Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Heat the olive oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt in the butter, then place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle the lemon sugar over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer interested into the thickest part of the thigh reads 165°F, about 30 minutes.

Remove chicken from oven. Pour lemon juice over everything. Serve with lemon wedges on the side, if desired.

NOTES

Quite possibly one of the best chicken dishes you will ever make. Seriously. And I've had friends make it who felt the same. I won't expound; just make it and come back and tell me how shockingly awesome it was.

Habanero Hellfire Chili

2009-08-26T21:03:00.001-07:00

Habanero Hellfire Chili
adapted from Edd Ryan at allrecipes.com

Ingredients
12 ounces bacon, chopped
1 pound ground beef
1 pound ground pork
1 large brown onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 jalapeno peppers, seeded and diced
3 habanero peppers, seeded and diced
4 Anaheim peppers, seeded and diced
4 cloves garlic, minced
1½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons New Mexican chili powder
1½ tablespoons Mexican oregano
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (16-ounce) can pinto beans
1 (16-ounce) can kidney beans
1 (12-ounce) beer (I've used Corona and Boddington's, both with success)
3 ounces tomato paste
2 cups beef broth

Method

Place bacon in a large soup pot. Cook over medium high heat until evenly brown and crispy. Drain excess grease, leaving enough to coat bottom of pot. Remove bacon, drain on paper towels and set aside.

Brown beef and pork in pot over medium high heat. When meat is browned, drain and set aside. Stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder and oregano. Stir fry for about 10 minutes or until vegetables are medium soft, and then add drained beef and pork, crushed tomatoes, whole tomatoes, beer, tomato paste and beef broth.

Bring to boil and then reduce heat to low and simmer for 45 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 20 to 30 minutes.

NOTES

None. This is an old recipe, one of my first, and perfected to our tastes over time.

Potato Salad

2009-08-23T18:31:00.000-07:00

Potato Salad
adapted from Serious Eats/The Summer Shack Cookbook

Ingredients

2 1/2 pounds red potatoes
2 tablespoons plus 1 teaspoon Kosher salt
4 hard-boiled eggs, roughly chopped
1/2 large yellow onion, cut into 1/4-inch dice
2 scallions, green and white parts, finely chopped
1/4 cup dill relish
2 tablespoons minced fresh Italian parsley
1/4 cup mayonnaise
1/4 cup grapeseed oil
2 tablespoons distilled white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper, or more to taste

Method

Pour 2 quarts cold water into a 4-quart pot and add 2 tablespoons of the salt. Peel the potatoes one by one, adding them to the pot as you work. Cover the pot and bring to a boil over high heat. Immediately reduce the heat to medium and simmer until the potatoes are very tender, 25 to 30 minutes, depending on their size.

While the potatoes are cooking, combine remaining teaspoon salt, eggs, onion, scallions, pickle relish, parsley, mayonnaise, oil, vinegar, mustard and pepper in a large bowl.

Drain the potatoes in a colander, transfer them to a baking sheet, and let cool just enough to be handled. Cut the potatoes into irregular 1-inch cubes, add to bowl and mix well with a rubber spatula. It's important to add the potatoes while hot so they can absorb the dressing thoroughly. Set aside and let the bowl come to room temperature, about 30 minutes. Check the mayonnaise and salt levels, adding more if necessary, then cover with plastic wrap placed flush against the potatoes.

Chill for *at least* 4 hours, but preferably overnight (keeps for up to 3 days refrigerated). Check the seasoning before serving, and add salt and pepper to taste if needed.

NOTES

Thus far, this is the only potato salad I have liked - loved, actually - in my entire life.