Shout Out!

I wanted to give a quick shout out to Caitlin, her Texas Rarebit was one of the dishes featured on Foodie is the New Forty following the Cooking with Beer Austin Foodie Bloggers' Potluck. Nice work Caitlin!!

Fish x2

Monday's Tuna Noodle Casserole and Tuesday's Wasabi Panko Tilapia with Garlicky Baby Bok Choy

Monday night: I had book group.  I wanted to be able to prepare dinner before I left the house so that when I returned home, dinner would be ready after 20 minutes in the oven.  Until last year I found the idea of a tuna noodle casserole repulsive. Cheese? Fish? Pasta? Blech.  Then I saw this. And I made it. And it was delicious.  The great thing about this casserole is that I often have the ingredients on-hand: some kind of cheese, a can of tuna, frozen peas, and egg noodles or another pasta.

Tuna Noodle Casserole

Serves 2

1 cup Cremini mushrooms

1 tsp. marjoram

1 cup frozen peas

2 1/2 cups (uncooked) egg noodles

1 can tuna

1 cup milk

1 tbsp. butter

1-2 shallots, minced

1 tbsp. flour

1 cup grated cheese (I used a mixture of swiss and cheddar)

1 tsp. Coleman's mustard powder

1-2 tsp lemon juice (to taste)

Breadcrumbs

Quarter and saute mushrooms over high heat in a little bit of butter until they brown.  Sprinkle with marjoram and deglaze pan with a splash of vermouth or white wine.  Scrape mushrooms into a large mixing bowl, set aside.

Boil pasta according to directions.  When the pasta is VERY al dente toss in the frozen peas. Bring back to a boil, then drain when pasta is al dente and peas are just heated through. Add pasta and peas to bowl with mushrooms.

In your pasta pot melt 1 tbsp. butter over med-low heat. Add shallots and cook for 1-2 minutes. Stir in flour and let cook 3-5 minutes until fragrant. Whisk in milk and mustard powder.  Stir in cheese, whisking until you have a nice (not lumpy) cheese sauce.  Remove from heat and stir in drained tuna and a big squeeze of lemon juice.  Pour cheese sauce in with pasta, peas and mushrooms.  Stir well, season with S&P.

Butter a small casserole dish.  Press mixture firmly into dish and top with breadcrumbs.  Bake in a 375 oven until top is browned and casserole is bubbly and heated through.

Tuesday night:  When I'm at the grocery store I tend to cruise right by the fish counter.  I seem to be unable to shake the false assumption that fish is more expensive than chicken or another protein. Yesterday I got impatient waiting in the meat counter line so I ambled over to the fish counter, which is something I need to start doing more often! Central Market had a special on Tilapia filets and I spent under $6 for two decent-sized pieces of fish.  This dinner took about 15 minutes from prep to table.  The fish was light but still very flavorful.  If you want an even lighter supper, bake the fish instead of frying.  I love the crunch of the panko!

Wasabi Panko Tilapia

Serves 2
2 decent sized tilapia filets, halved lengthwise (along natural "seam")

3-4 tbsp. mayonnaise

1 tsp. wasabi powder (or more to taste)

1 cup panko (breadcrumbs)

S&P

Oil for frying (I used about 3 tbsp. of vegetable oil)

Rinse fish and pat dry.  Season well with S&P.  Whisk together mayonnaise and wasabi.  Rub mayonnaise mixture over fish filets.

Heat oil in heavy bottomed skillet.  Coat fish with the panko and fry approximately 3 minutes per side.

Garlicky Baby Bok Choy

1 large clove garlic

1 tsp. sesame oil

1 tsp. sesame seeds

2 heads baby bok choy

1 tbsp. oil

1-2 tbsp. chicken stock

Rinse bok choy well- be sure to get dirt from in between the leaves and at the bottom of the bulb.  Trim off leaves and set aside.  Heat oil in skillet.  Add garlic, minced.  When garlic is slightly toasted add quartered bok choy bulbs.  Saute for a minute or so.  Add chicken stock and cover.  Let steam for 2-3 minutes.  When bok choy bulb look cooked (slightly translucent) remove lid.  Add chopped leaves, sesame seeds and sesame oil.  Toss over high heat.  Season with salt to taste.

Serve both fish and tilapia immediately.  We had a dollop of Thai Chili garlic sauce alongside.  This meal was fresh, flavorful, and very fast to throw together!

Out & About: Annapolis, Maryland

This weekend I was in DC for the Marine Corps Marathon. Typically on these work trips you are work-work-working the whole time, and don't get to experience too much local flavor. This trip, R and I decided to stop off at Jimmy Cantler's Riverside Inn, better known as Cantler's, famous for it's boiled Maryland blue crabs.

It was about a 45 minute drive from DC and only an additional 3h45m back to Manhattan. The legendary restaurant is located at the end of the street in a residential neighborhood, located on Mill Creek. We arrived before the Sunday rush and were treated to an enclosed table outside on the porch. We had a three course crab meal- spicy crab and vegetable soup, crab dip, 1/2 dozen boiled blue crabs and corn.

I've only been to a crab bake once in my life, and had forgotten how delicious and sweet the crab meat is. Everything we had was delicious, our waiter was great and I would definitely go back!

Texas Rarebit

Yesterday I did something brave... if you consider broiling cheese sauce on toast and bringing it to a party with strangers brave.  There is a group of food bloggers here in Austin who meet up on a regular basis for themed potluck dinners.  Last night's theme was beer (i.e. food cooked with beer), and the event was held at the 512 Brewery.

I tossed some ideas around with our dad who suggested looking to England, Ireland or Germany where beer is a big part of the culture.  Welsh Rarebit is a dish of British origin and it fit the bill: a beer and cheese sauce that is broiled on toast.  I ended up making a "rarebit" with the flavors of Texas: a cheddar and smoky chipotle cheese sauce with a sliver of jalapeno pepper for some extra kick.  (I wanted to find a Texas beer and a Texas cheese for a truly authentic dish, unfortunately neither were available at HEB.) Although best hot out of the oven, my fellow food bloggers seemed to think my Texas Rarebit still tasted good after 20 minutes in the car.  I really enjoyed meeting everyone and I look forward to the next event!

Texas Rarebit

Serves 10-12 as an appetizer.

2 tbsp. butter

2 tbsp. flour

3/4 cup Stout (I used Sierra Nevada)

1 lb. grated cheddar cheese

2 Chipotles in Adobo, minced

1-2 tbsp. Adobo sauce (depending on how spicy you like it!)

1 loaf soft white bread- I love the English Toasting Bread from Central Market/HEB!

1-2 Jalapenos, thinly sliced

Preheat oven to 350.  Slice crusts off of bread and cut into desired shape (I tried rectangle and triangle- both worked well!)

Melt butter in heavy bottomed pot.  Add flour and cook over low heat 3-5 minutes until fragrant.  Add chipotles and adobo sauce  and slowly whisk in beer.  Stir in cheese over low heat, stirring consistently so that cheese doesn't burn or form a crust on the bottom of the pan.  When sauce is smooth, remove from heat and pour into a shallow bowl.

Toast bread for 10 minutes on a sheet pan.  Flip toast and toast for another 5 minutes.  Remove from oven.  Flip bread again so that the more well-toasted side is down on the pan.  Spoon cheese sauce over the less well-toasted side of the bread.  Top with a thin sliver of jalapeno* and broil in the oven until the cheese sauce is browned and bubbly.  Eat up!

*Some other topping ideas: pickled jalapeno, thin slice of chorizo, or a slice of tomato.  I made Trevor a midnight snack last night: a thick slice of bread and a thick slather of cheese sauce, broiled, with a fried egg on top. He said it was deeeeelicious.

Acorn Squash with Caramelized Onion, Pecan, Poblano and Chorizo Stuffing

I love the idea of making squash the main event in a meal.  Acorn Squash are the perfect vessels for stuffing, and these hit all the right notes: smooth, buttery squash, sweet onions, crunchy pecans, chewy bits of sausage and the heat of poblano peppers.  These can easily be made vegetarian.  Substitute a good soft cheese for chorizo and vegetarian stock for the chicken stock.  I think these would be a lovely side dish for a dinner party!

Acorn Squash with Caramelized Onion, Pecan, Poblano and Chorizo Stuffing

Serves 2-4 (Trevor ate two, I ate one, we had one leftover)

2 Acorn Squash

1 cup Chorizo Sausage (if using fresh, brown in a skillet)

1 med-large white or yellow onion

1 Poblano pepper

1/3 cup Pecan pieces, toasted

1 1/2 cups stale bread, cubed

1/2 cup chicken stock

1 egg

Butter and Paprika, for topping

Preheat oven to 375.  Halve squash, scoop out seeds, and shave off enough of the skin side so that the squash will stay flat when placed skin side down (remove as little as possible so you don't risk having a hole in your squash!)  Place squash flesh side down on a well oiled sheet pan.  Bake for 20 minutes until flesh is soft and slightly caramelized.

In a skillet melt 2 tbsp butter.  Saute onion over low heat, stirring occasionally.  The onion is done when it is reduced by at least half and has taken on a "caramel" hue.

Remove Squash from baking sheet sheet.  Cut poblano pepper into thin rings and place on the oiled baking sheet. Pop into the oven for another 10 minutes to roast the peppers.

Let onions and poblano cool.  In a large bowl, mix bread cubes, diced/sliced chorizo, caramelized onions, pecan pieces, roasted poblanos, and beaten egg.  Add enough chicken stock to make the mixture moist.  Spoon stuffing into squash cavity, place a pat of butter on top and dust with paprika.  Bake in a 375 oven for another 20 minutes, until the top of the stuffing is toasted and the squash is cooked through.  Serve immmediately!

Fresh Vegetable and Tuna Salad with Feta Pockets

This was a meal born out of having to use up ingredients in my fridge.

Vegetable and Tuna Salad

• Arugula
• Carrots, shredded
• Jicama, shredded
• Endive, sliced
• Radishes, Sliced
• Cherry Tomatoes, halved
• Green Beans, boiled for 2 mins, then shocked in cold water
• Canned Tuna, Chopped Capers, Chopped Olives, Mustard, Cumin, Lemon Juice, Small dollop mayo, S&P
• Dressing: Olive Oil & Red Wine Vinegar

Feta Pockets

• French Feta Cheese (less salty then Greek Feta)
• Pillsbury Crescent Rolls
• Caper Butter (leftover from Branzino)

I opened up the crescent rolls and created 4 rectangles by mushing together the seams of two triangle pieces of dough. I placed one piece of dough on a cookie sheet and topped with feta, a sprinkle of kosher salt and freshly ground pepper, then topped with another piece of dough. I pressed the edges together with a fork to seal. Then I made a few slices across the top of the dough, and drizzled with extra virgin olive oil. I baked according to package directions, 10-12 minutes in a 350 degree oven or until browned. When I removed them from the oven I topped with caper butter and served.

While the salad was of course healthy and delicious, these feta pockets were so freaking yum!! They were a bit sinful considering the amount of butter and salt involved, but they were absolutely worth it.

Tomato, Basil, Mozzerella, Feta Omelet

Why can't I make my omelets look pretty? No matter how tasty they are, they are never fluffy! Luckily, I don't think I'll ever be making omelets for company, so it doesn't matter too much what they look like!

I mixed together eggs with chopped capers, dash of cumin, dried oregano S&P. Then I combined basil, tomato, feta, mozzarella and dried oregano for the filling. On the side I served a spicy chicken sausage which I picked up at the grocery store, removed from the casing and made into small sausage patties. Yum! Happy Saturday!

Sunflower Sprout Salad with Honey Mustard Vinaigrette

Baby Romaine,  Sunflower Sprouts & Chipotle Ricotta from the Farmers Market + avocado + diced apple + carrots + cherry tomatoes + toasted pecans + cilantro + thinly sliced shallot + homemade honey mustard vinaigrette =

DELICIOUS.

(The goose liver pate, swiss cheese, and Maille mustard with fresh baguette was pretty good too :)

Caitlin's Honey Mustard Vinaigrette

2 tbsp. whole grain mustard

1 tsp. salt

1 tbsp. honey

2-3 tbsp. Cider Vinegar
5-6 tbsp. Olive Oil

Shake it up!
Feel free to tweak amounts. You might like your dressing saltier, mustardier, sweeter etc. This is excellent with many salads, we particularly like it with spice fried chicken in a salad.

Butternut Squash Macaroni and Cheese

Roasted Butternut Squash

Left: Onions cooking in butter for roux; Right: Pasta

Growing up one of our favorite dinners was boxed Kraft Deluxe Macaroni and Cheese.  For a special treat my mom would mix in some sour cream and/or cream cheese, sprinkle the top with real cheese, and bake it in the oven.  I don't think I even knew what a calorie was.  I just knew that it was delicious.

Nowadays I still love macaroni and cheese and really appreciate a good baked pasta dish.  It's nice to be able to prepare dinner ahead of time and pop it in the oven 20 minutes before serving.  This pasta dish goes lighter on the cream and cheese but tastes rich and sophisticated due to the addition of white wine, roasted garlic, nutmeg, sage and thyme.  I used whole milk because it's what we always have in the house.  Feel free to substitute 2% or skim (if you must!)

Butternut Squash Macaroni and Cheese

(Serves 4-6)

One 2-3 lb. Butternut Squash

3 cloves garlic

1/2 white or yellow onion, diced

1 lb. pasta

About 1 tsp. ea. dried Sage, Thyme & Nutmeg

2 tbsp. butter

2 tbsp. flour

1 1/2 cups whole milk

3/4 cup white wine (you can substitute chicken stock)

1 1/2-2 cups grated sharp white cheddar cheese

Breadcrumbs & grated Parmesan cheese (for topping)

_____

Preheat oven to 375.  Peel squash and scoop out seeds. Cut squash into 1 in. pieces, toss in olive oil and salt and roast on a sheet pan for 20 minutes or until caramelized.  Place 3 cloves of garlic (unpeeled) on sheet pan to roast alongside squash.

_____

Boil pasta according to directions, erring on the side of very al dente.  Set aside.  In a heavy bottomed skillet/pot add 2 tbsp butter. Add roasted garlic (squeeze out of skin and mash or mince) and onion, sauteeing until translucent.  Add flour and let cook for 2-3 minutes, stirring constantly.  Add spices and 1/2 cup of white wine, stirring roux.  Add milk slowly, whisking constantly to create a bechamel.  Remove from heat and stir in cheese.  Thin with leftover wine if desired and season to taste with S&P.

_____

In a large bowl toss pasta and roasted squash with your bechamel.  Pour mixture into a buttered dish.  Top with breadcrumbs and Parmesan cheese, dot with butter if desired.  Bake in a 375 oven for 20 minutes or until bubbly and browned.

Spaghetti Carbonara

Yesterday I opened my freezer and realized I had run out of any sort of protein to defrost for dinner, until I spotted....bacon! Luckily I also happened to have some fresh rosemary leftover from my branzino, as well as eggs and parmesan, so I decided to make spaghetti carbonara.

Spaghetti Carbonara

• 2-4 slices Bacon, chopped into 1/2" wide pieces
• 1/2 small onion, chopped
• 2 Cloves garlic, minced
• 1 Stem Fresh Rosemary, finely chopped
• 1/4-1/2 cup Chicken Stock
• 3 Eggs
• 3 tbs cream (optional)
• 1 tbs butter
• Pasta of choice

I started by cooking the bacon and garlic over low-medium heat, approximately 10 minutes until it was starting to brown but still tender. I didn't want to crisp it necessarily, just to render most of the fat out of it. Then I added in the onion, fresh rosemary and about 1/4-1/2 cup of chicken stock, just enough to deglaze the pan. I let this cook down for another 5-10 minutes until most of the liquid had evaporated. Once the liquid had evaporated, I added a dash of cream, stirred together and turned off the heat.

While the sauce was cooking, I cooked the pasta and whisked together 3 eggs, S&P and 1 tsp of cream (milk could substitute) and set aside. Before I drained the pasta I ladled a bit of starchy pasta water into my bacon/cream mix to thicken up the sauce. Then I added the drained pasta (with 1 tbs butter) to the bacon pan and poured the eggs over the top with a large handful of parmesan cheese. I tossed and covered, to allow the eggs to cook and the flavors to combine.

For a 20 minute meal, with really limited ingredients, this was a really delicious and comforting meal. The bacon, with just a dash of cream created a delicious gravy that I had to resist licking off the side of my bowl. The real star was the rosemary. I only used one sprig, next time I might use a bit more. It had a aromatic smell and a peppery herbal flavor that amplified the whole dish.

Chilly for Chili

Beef Chili with Stout

2 lbs. ground chuck (I used 90% lean "chili meat" from Central Market)

1 ea. red and yellow bell peppers, diced

1 large red onion, diced

1 28 oz. can crushed tomatoes

1 14 oz. can diced tomatoes

Tomato Paste

2 jalapenos, minced

2 cloves garlic, minced

2-3 tbsp. cumin

2-3 tbsp. chili powder

12 oz. Stout or another dark beer

2-3 cups Kidney Beans (I used dried. If using canned try 1-2 cans.)

Heat up a large skillet with 1-2 tbsp oil. Brown meat in batches and then place browned meat in large chili/stock pot. In same skillet add a few more tablespoons of oil and saute onions. When onions become translucent add garlic, jalapenos, and bell peppers. Saute for several minutes and add to chili pot. Add a squirt of tomato paste (or a blob of your crushed tomatoes) to skillet and then add spices, "toasting" gently. Scrape the spice mixture into chili pot. Deglaze skillet with 1/2 of your beer, whisking to pick up all browned bits of meat, veggies etc. Add this to chili pot.

Now, add the rest of the ingredients to the chili pot. Bring to a boil. Season to taste with S&P, adjust spice and thin with water if desired. Let simmer for an hour or so... best if left overnight for a day (or two). Serve with grated sharp cheddar and chopped green onion.

(Chef's note: This chili was good but I was kicking myself for forgetting to pick up Chipotles in Adobo at the grocery store. A tablespoon or two of Adobo sauce and a minced chipotle would kick this chili up a few notches in terms of spice and also impart that rich, smoky flavor that I love.)

Roasted Branzino with Caper Butter, Cous Cous and Broccoli Rabe

(Branzino stuffed with parsley, rosemary and lemon)

I've been wanting to cook a whole fish for awhile now but I always get too intimidated at the fish stand to make a decision. This week I decided to just GO FOR IT!

I purchased this whole branzino aka "European Seabass" (but much less expensive) for around $13 and simply stuffed it with parsley, lemon and rosemary, roasted it & topped with a caper butter. I found the recipe on my blackberry while in the grocery store and loved it for it's simplicity!

Roasted Branzino with Caper Butter (c/o Steve Corry, Food and Wine Magazine)

• 1 Branzino (ask fish guy to de-fin, remove scales & guts, leave tail & head on)
• 1 Stem Fresh Rosemary
• 3 Stems Fresh Flat Leaf Parsley (optional)
• 2 1/4-1/2" Lemon Rounds
• S&P

Caper Butter

• Unsalted Butter
• Capers, Chopped
• Shallots, Minced
• Garlic, Minced
• Lemon Juice

Cous Cous

• 1 Cup Cous Cous
• 1 Cup Water
• Capers, chopped
• Kalamata Olives, chopped
• Shallots, chopped
• Fresh Parsley, chopped
• Tomato, chopped
• 1 tbs butter
• 1 tsp Cumin
• Squeeze of lemon

Broccoli: Broccoli, minced garlic, olive oil.

First I made the caper butter by combining the above ingredients to my taste. Next I preheated my oven to 425 degrees and prepped my fish. After the fish monger cleans your fish, all you need to do is rinse it to remove any excess blood then pat dry. Next make a few slices in the fish on both sides so it cooks evenly. Salt and Pepper the inside cavity and outside, then place rosemary, parsley and lemon rounds inside the fish. Heat up olive oil in saute pan over high heat, when it starts rippling, add the fish (watch the splatter!). Cook for 2-3 minutes per side until browned. Unfortunately my pan didn't end up being big enough so I didn't get the tail or eyeball area browned, which was unfortunate because I envisioned enacting my own "Bizarre Foods" episode with R.

Once the fish was browned I placed it in a foiled, Pam'd, glass baking pan and popped it in the oven for apx 13 minutes or until the fish was opaque (white, no longer clear).

While my fish cooked I prepared the cous cous. Bring water to a boil with 1 tbs of butter, add cous cous, quick stir, turn off heat and cover for 5 minutes. Once cooked I fluffed with a fork, added olive, capers, tomatoes, parsley, cumin and salt. I cooked the broccoli in the same saute pan as the fish, with a bit of garlic and olive oil over high heat for around 10 minutes until the florets were charred and the stalks tender but still crisp.

I plated the branzino topped with caper butter, cous cous and broccoli family style.

This was a perfect, healthy, delicious meal. I felt absolutely no guilt and was totally satisfied. The branzino has a light but still meaty flavor, and the bones aren't so bad that they make it difficult to eat. Ryan and I didn't finish even finish the whole fish, so I mixed up the leftovers with cous cous and had for lunch the next day....delicious!

Side note: I love vegetables when they are charred- so salty and awesome!

Side Side note: Last night when I was looking through my delivery menu's I saw that you pay on average $22 for a whole branzino at a restaurant- save money! Cook it at home!

Soupe a l'Oignon Gratinee

I picked the wrong day to make this soup. Last weekend it was chilly enough to turn the heat on. Yesterday it was hot and muggy and I had to change into shorts in order to comfortably eat this steaming bowl of soup.

It was delicious, however. And simple. I don't have any oven-proof crocks and I think this soup would have been even better if I had been able to broil the cheese in the soup. I hear it's 42 degrees and rainy in Chicago. Start caramelizing your onions!

Soupe a l'Oignon Gratinee
(Serves 3-4)

2-3 Sweet or yellow onions, thinly sliced (This will look like a LOT of onions but they reduce significantly.)

1/4 Stick of butter

1 bay leaf

1 tsp. dried thyme

Salt & pepper to taste

2 tbsp. flour

Apx. 4 cups of veal stock

Vermouth, dry white wine, or red wine to deglaze the pan

Gruyere Cheese

Baguette or other crusty bread

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Melt butter in a heavy bottomed soup pot. Add onions and allow to caramelize over low heat for an hour or so, stirring occasionally.

Add salt, pepper, bay leaf, thyme and flour. Allow flour to cook for 2-3 minutes, stirring to incorporate.

Deglaze pan with alcohol. Stir to scrape up caramelized bits from bottom of pan. Add stock and bring to a boil. Simmer for about an hour. Thin out with water if desired.

Melt Gruyere over slices of bread and place in individual soup bowls. Ladle soup into bowl and enjoy!

Bison Steak with Fresh Herb Salsa and Grilled Vegetables

A few weeks ago we picked up a frozen Bison "ribeye" steak at the Farmer's Market. "Ribeye" because upon thawing the steak hardly resembled a ribeye. It looked more like a thick flank steak with a heavy grain.

While Trevor heated up the grill I made an Herb Salsa combining freshly chopped green onion, mint, flat leaf parsley, and cilantro with the juice of 1 1/2 limes, olive oil, S&P to taste, and some chopped pickled jalapenos for a little kick.

We grilled the meat, simply seasoned with S&P, and then grilled sweet potatoes (microwaved for about 10 minutes, then cut into thick steak fries) and broccolini which we had tossed in some olive oil and S&P.

This Bison steak was incredibly tender, mild, lean and delicious. We spent a long weekend in South Dakota last summer eating our fill of Bison but none of that was nearly as good as this Bison meat. This was a simple and delicious supper. The herb salsa was fresh and bright and a perfect complement to the charred, smoky meat and vegetables.

Lemon, Caper, Tomato Chicken with Toasted Mozzarella

This dinner started out in the line of the many meals I've made lately with a base of onions, tomato paste and some protein. I wanted to make it a little different so I deconstructed the cheese, pasta and chicken into separates, good standing alone but even better once combined into the "perfect bite."

Ingredients

• 2 Boneless, Skinless Chicken Breasts, cubed
• Whole Peeled Tomatoes, chopped
• 4 Stems Thyme
• 2-3 Garlic Cloves, minced
• 1/2 Lemon thickly sliced
• 1 tsp Dry Oregano
• 1 tsp Dry Basil
• 1-2 tsp Cumin
• 1 handful Fresh Parsley, chopped
• 1 tbs Grain Mustard
• Capers
• Chicken Stock

1 ball Fresh Mozzarella, thickly sliced

I salt and peppered the chicken then browned with the garlic & tomato paste, 3-4 minutes per side (medium-high heat). I deglazed the pan with chicken stock then added in the remaining ingredients. This mixture simmered away for 15-20 minutes, until the liquid reduced and the chicken was tender enough to shred with a fork. I removed the lemons about 10 minutes into cook time, to avoid them becoming bitter and overpowering the dish.

When the pasta and chicken were ready to go, I prepared the mozzarella. I decided to do this on the fly, thinking it would be similar to one of my favorite appetizers of melted swiss and cornichons in a skillet. I thick sliced the mozzarella and doused with olive oil, salt and pepper. I laid the mozzarella in a single layer in a glass baking dish and added about 1/4" of water to the dish. I figured the water and olive oil would stay separate, keeping the cheese from sticking to the pan. I placed the pan under my broiler and cooked for around 10 minutes or until the cheese was bubbling and brown. Once I removed the cheese I cut it into 4 pieces and then pushed in the sides of the cheese, reshaping it into it's original circular shape. The cheese was a little difficult to remove from the pan without it covering the pretty browned parts, but with a little patience it was possible! I drizzled the buttery liquids leftover in the dish over the pasta.

This was a really really good meal. Through minimal adjustments the whole dish was transformed. The broiled mozzarella was delicious and would be great served on it's own with roasted peppers or tomatoes. In this dish it served to balance out the tangy flavor of the lemon caper chicken.

Vegetable Rice

Vegetable Rice in the "Love Bowl" made by Caitlin

Every Wednesday I try to make my way over to the farmers market at Dag Hammarskjold Plaza. This week I picked up a variety of peppers as well as sweet corn and sorrel, which cooks like spinach but is a little bitter. This recipe is a variation on the Spanish Rice that my mother and maternal grandmother used to make. I "slow cook" the vegetables together and mixed in with white rice, creating a comforting and healthy meal.

Ingredients

• 1 Onion, chopped
• 1 Can Whole Peeled Tomatoes, rough chopped (best to use stewed tomatoes)
• 1 tbs Tomato Paste
• 1 Small Onion, chopped
• 2-3 Garlic Cloves, minced
• 1 Red Pepper, chopped
• 1 Orange Pepper, chopped
• 1 Green Italian Pepper, chopped
• 1 Bunch Sorrel, rough chopped
• 1 Corn Cob, kernels sliced off (canned corn would also work)
• 1-2 tbs Cumin
• 1 tbs Dry Oregano
• Pinch of Red Pepper Flakes
• Bay Leaf
• Chicken, Beef, or Vegetable Stock
• White or Brown Rice

I caramelized the onion, tomato paste and garlic, then added the tomatoes, cumin, oregano, bay leaf and enough chicken stock to cover the mixture. I let this cook for 10-15 minutes while the rice cooked. Once the liquid had reduced and the rice was almost done, I added in the peppers, corn, red pepper flakes and cooked for 5-8 minutes or until the vegetables were cooked but crisp. The last step was to add the sorrel and cover to wilt.

Once the rice had cooked I added it to the vegetables along with chopped fresh parsley. This was a perfect meal for a cold night, the combination of the sweet corn and peppers with the smoky cumin and a bit of spice was just delic. In the days after cooking this I found myself sneaking bites from the fridge- which is always a good sign!

Pancetta, White Bean and Arugula Spaghetti

Last week I had two of my best friends from high school over for a catch up dinner. I didn't want to spend too much time in the kitchen so I made what has become my easy weeknight dinner, varying the ingredients to make things interesting!

Ingredients

• 1/2 tbs Anchovy Paste
• 1 tbs Tomato Paste
• 1/8 lb thick sliced Pancetta, chopped
• 1 cup Onions, chopped
• 2-3 cloves Garlic, minced
• 1 can Navy Beans
• 1 cupish Chicken Stock
• Baby Arugula
• Pasta of choice

I browned the pancetta, then removed with a slatted spoon to drain on paper towels. To the rendered pancetta grease I added the tomato paste, onions and garlic to caramelize. After about 5-6 minutes I added in the navy beans, bacon, anchovy paste and enough chicken stock to cover the beans. I let this mixture simmer for around 15-20 minutes until the liquid had reduced. Then I added in a large bundle of arugula, tossed, and covered so it would wilt. Once the pasta had cooked I tossed it with the bean mixture, chopped parsley and S&P.

This was a delicious dinner that required little maintenance, allowing me to spend time with my guests.

MmmmMoosewood

Every time I search online for Vegetarian recipes I see references to the Moosewood Cookbook. I finally got my hands on a copy of "The New" Moosewood Cookbook last week. Although Trevor and I are not vegetarians we do like to alternate between meat and meatless dinners. I love this cookbook so far and think it will be a useful guide in creating meatless meals.

For Friday night's dinner I decided to make the Samosas and the Tomato Curry. Both dishes were excellent. The only thing I would change is the Samosa dough. I found this dough to be dry, tough and flavorless. I think these Samosas would be truly out of this world if made with a buttery, flaky, more pastry-like dough. These Samosas are also baked vs. deep fried, which makes them quite a bit lighter and healthier. Below is the (paraphrased) recipe.

Samosas

Dough:

2 1/2 cups flour, 1/2 tsp salt, 1 cup buttermilk or yogurt

Place flour in a medium sized bowl. Mix in the salt. Make a well in the center and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough. Add extra flour as needed. Wrap tightly and refrigerate until you are ready to assemble the samosas.

Filling:

2 large potatoes, 1 tbsp butter, 1 cup finely minced onion, 2 medium cloves minced garlic, 1 tbsp freshly grated ginger, 1 tsp mustard seeds, 1 tsp dried coriander, 3/4 tsp salt, 1 1/2 cups uncooked (or frozen thawed) green peas, 2 tbsp lemon juice, cayenne to taste

Peel potatoes and chop into 1 in pieces. Boil until very soft. Drain and mash, set aside.

In a heavy skillet melt butter. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat 8-10 minutes or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, being careful not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Dipping Sauce:

In a small skillet combine 1/2 cup cider vinegar, 1/2 cup water, 3 tbsp brown sugar, 1 small clove minced garlic and 1 tsp salt. Stir well and bring to a boil. Let simmer 10 minutes or until reduced. Serve warm or room temperature.

To Assemble and Bake:

Preheat oven to 425 degrees. Generously oil a baking sheet. To assemble the samosas roll out 1 in. pieces of dough into roughly 5 in. circles. Fill with filling, fold edges and crimp with a fork. Brush with oil and bake for 15 minutes. Reduce heat to 375, flip samosas, and bake for another 10 minutes.

Let cool slightly before eating- filling will be HOT!

Cheesy Rice Pie with Roasted Broccoli & Mushrooms

I have made a few variations of this casserole over the last year. Cheesy Rice Pie has three main components: rice, vegetables and dairy. Feel free to substitute or add veggies (kale, chard, spinach, squash) and play around with different cheeses. I love this version because it reminds me of Chicken Divan- a family favorite!

I prepared this dinner in two steps. I made the rice and roasted the veggies and then left the house for a meeting. When I came home a few hours later I mixed everything together, popped the casserole in the oven, and we sat down to dinner 30 minutes later. Along with a simple salad of red leaf lettuce, grapes, carrots, and homemade honey mustard vinaigrette, this was a filling and delicious vegetarian supper.

Cheesy Rice Pie with Roasted Broccoli & Mushrooms

Rice:

Two cups whole-grain brown rice

1 yellow onion, diced

1-2 tbsp. butter

2 cups low sodium chicken stock, 1 cup water

Veggies:

Two heads broccoli, washed and chopped into florets

2 -3 cups chopped Cremini mushrooms

Olive oil

Dairy:

1 1/4 cups Half and Half (or milk)

2 eggs, lightly beaten

1 cup grated cheddar

2 tbsp Dijon mustard

2 tbsp salt

1 tbsp pepper

1/2 cup grated Parmesan (for topping)

Heat butter in saucepan. Add chopped onion and let soften. Add rice and let "toast" for a minute or so. Then add 2 cups chicken stock and 1 cup water. Bring to a boil, stir, then cover and simmer over low heat until rice absorbs all liquid.

While the rice is cooking preheat your oven to 375 degrees. Roast veggies on sheet pan for 20 minutes or until slightly caramelized. Remove from oven and let cool.

In a large bowl whisk together eggs, Half & Half, mustard, S&P. Stir in cheddar, rice, and veggies. Press mixture firmly into a buttered cast iron skillet, casserole dish, or large pie pan. Sprinkle 1/2 cup Parmesan cheese on top. Bake in a 375 oven for 25 minutes or until cheese is melted. Enjoy!

Jicama, Fennel and Grapefruit Salad

I've been craving a healthy salad so I decided to make a jicama and grapefruit salad, the other ingredients fell into place as I saw them at the grocery store.

Ingredients

• 1/4 Jicama, peeled and cut into 1 1/2 inch long match sticks
• 1 Fennel bulb, cored and thinly sliced
• 2 Radishes, thinly sliced
• Arugula
• Red Onion, thinly sliced
• 1 Grapefruit, sections removed and juice set aside (next time I would use 2)
• Red Wine Vinegar
• Fresh Parsley, minced
• 6 shrimp, peeled, deveined, detailed and cut into small pieces
• Kosher Salt and Freshly Ground Pepper

I marinated the raw shrimp in combination of grapefruit juice, red wine vinegar and S&P. I was attempting to "ceviche" the shrimp, but it took much longer then I thought it would (15 mins!). Once it was pink, I pulled the shrimp out and I combined with the jicama, fennel, radishes, arugula, red onion, grapefruit sections, parsley and S&P. Then I added the grapefrui juice and vinegar mixture until salad was coated.

This was delicious, healthy and something I would definitely make for guests because you don't think you'll like it (adversion to fruit in salad) but it's really quite tasty!

Ginger Squash Soup

I love a good healthy soup, especially after a weekend of unhealthy living. This past Saturday we feasted on Iron Works BBQ and then headed over to Austin City Limits where we stood for about 8 hours in the rain and mud. What a mess! This healthy, nourishing soup is just what we needed to recover.

Ginger Squash Soup:

3 medium sized Delicata squash (or two smaller Butternut squash- you want about three pounds of squash)

1 yellow onion

1 sweet apple

Fresh ginger root (1-2 tbsp minced)

4 cups chicken (or veggie stock)

Curry powder (to taste)

Green onion (garnish)

Preheat your oven to 375. Quarter and seed the squash, brush with olive oil, and place on a baking tray. Roast for about 45 minutes, or until squash is soft and easily peels away from skin. Remove and discard squash skins and set squash aside (it's best to wait for the squash to cool- otherwise it will burn your fingers!) In a large soup pot, heat 2 tbsp of olive oil. Add chopped onion and saute until onion becomes translucent. Add ginger, chopped apple and curry powder (to taste, I used about 1 tbsp), stir well. Add squash, 4 cups chicken stock, and bring to a boil. Simmer for approximately 20 minutes. Puree with stick blender, and add S&P to taste. If soup is very thick, thin out with some water. Serve garnished with chopped green onion, and/or a swirl of sour cream or plain yogurt.

Mediterranean Monkfish en Papillotte

Last week R and I had one of those weeks where we ate unhealthily almost every night. To make up for it, I scouted out a few healthy recipes to get our metabolisms up and our systems clean. I've been meaning to try cooking fish in parchment for awhile, and was encouraged to do so when I spotted inexpensive monk fish at my grocery store ($11 to serve two!)

Ingredients

• Monkfish, cut to serve 2
• Kalamata Olives, finely chopped
• Capers
• Stewed Tomatoes, Basil, Tomato and Oregano flavor, chopped
• 1/2 tbs Tomato Paste (to thicken the sauce)
• Shallots, finely chopped
• 1-2 cloves garlic, ground into paste
• Lemon Zest
• Juice of 1/4 Lemon
• 1/2 tbs Dried Oregano
• 1/2 tbs Fresh Thyme, finely chopped
• 1 tbs Fresh Parsley, finely chopped
• 4 Baby Artichokes, trimmed and quartered
• 4 slices lemon
• Feta
• Parchment & Foil

I combined the olives, capers, tomatoes, tomato paste, shallots, garlic, lemon zest, lemon juice, oregano, thyme and parsley (reserving some for garnish). I eyeballed this mixture, making sure it had a sturdy consistency and wasn't overly salty. I laid out foil, with a piece of parchment on top, enough to wrap 1 piece of fish. I included parchment in addition to the foil because acids can react badly to foil. I salt and peppered the fish and placed on the parchment, followed by a layer of olive mix, then artichokes, lemon slices and a drizzle of olive oil.

I made a pouch by folding up the top and bottom, creasing, folding over, then rolling up the ends. Then I wrapped the whole thing in foil. I cooked the pouch for 30 minutes in a 350 degree oven, then let rest for 5 minutes before plating over leftover celery root puree and topping with French feta (less salty).

This fish worked out REALLY well. It was delicious and beautiful and colorful. Only problem? The outer leaves of the artichokes were tough. Next time I would either par cook the artichokes, or peel off more of the tough outer leaves. I would definitely entertain with this meal as I assembled the pouches in advance, leaving little to do once we were ready to eat.