Wedding Dress Wheat Berry Salad

This isn't the most indulgent Friday post.  Those of you who hit the town last night were probably hoping for photos of gooey mac n' cheese or a big juicy slab of smoked meat.  For those of you who are vegetarian, vegan, or eating healthy to fit into that wedding dress (hey laaaadiesss) this is a wonderful salad for you!  I have a little white dress that I have to fit into soon, so I'm doing my best to eat healthy, drink lots of water, and enjoy my last month as a "single" lady ;)

Wheat berries, as I mentioned before, have a wonderful chewy texture and they are really quite filling!  My recipe is inspired by an Ina Garten recipe.  I added some more veggies, nuts, and a pat of goat cheese to make this a more well-rounded meatless meal.  Even Trevor the Meat Lover asked for seconds and gave it two thumbs way up.

Wedding Dress Wheat Berry Salad

Serves 4-6

2 cups soft wheatberries

1/2 cup roughly chopped dried cranberries

2-3 stalks celery, julienned

1 carrot, thinly sliced

2 green onions, thinly sliced (white and green)

3 tablespoons flat leaf parsley, coarsley chopped

1/2-3/4 cup toasted walnuts, coarsley chopped

1 red onion (about 1 cup), diced

4 tablespoons balsamic vinegar (or to taste)

6 tablespoons olive oil (or to taste)

Garnish: Goat Cheese, Chives, Bibb Lettuce

- Bring wheat berries and 6 cups of water to a boil in a heavy-lidded saucepan.  Season the water with salt and let simmer (covered) for an hour.

- In a small skillet, sautee the diced red onion in 2 tbsp of the olive oil.  When onion is translucent (do not brown!), add balsamic vinegar and remaining olive oil.

- Drain Wheat Berries and place in serving bowl.  Pour red onion/balsamic dressing over wheat berries, and stir well.  Season to taste with salt and freshly ground black pepper.  Let grains cool slightly before adding the cranberries, celery, carrots, green onion, parsley, and walnuts.  You can eat it right away, but I agree with Ina that the salad is best after 30 minutes or so.  Top with a big pat of goat cheese, some chopped chive or more green onion, and plate on a bed of lettuce or mixed greens.

tiny chocolate chip cookies

I'm on a mission to improve my baking skills.  I used to bake a ton in high school and college-- perhaps because my metabolism was such that I could eat all the raw dough and cookies that I wanted and still look good in my tennis skirt (Go Raiders!)

After my success with the Mint Chocolate Chip Cookies, I wanted to try a plain old chocolate chip cookie.  I found a February 2002 Gourmet recipe for Tiny Chocolate Chip Cookies.  They bake up to be a perfect one or two bite treat.  Trevor said they were good, but not as good as his mother's.  I'd better get my butt back in that kitchen!

tiny chocolate chip cookies

Makes about 150 1 1/2 inch cookies

Ingredients:

1 1/4 sticks (10 tablespoons) unsalted butter, softened

2/3 cup packed light brown sugar

1 large egg

1/2 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cups semisweet chocolate chips (7 1/2 ounces)

Preparation:

Preheat oven to 400

- Beat together butter, sugar, salt and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla.  Add flour and mix at low speed until just combined.  Fold in chocolate chpis.

- Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes.  Transfer cookies as baked to a rack to cool.

My notes: I creamed butter and sugar together first, then mixed in eggs and vanilla.  In a separate bowl I whisked the flour together with the salt and baking soda, and then added this flour mixture to the butter mixture.  My cookies were closer to one teaspoon of dough, and do not underbake them! They are best when they are really golden brown and crispy.  I also used parchment paper instead of a bare baking sheet- easy cleanup!

Mexican Tomato Soup

Mexican Tomato Soup

The temperature dropped again in NY, signaling the arrival of snow this morning. I had planned on using my leftover roasted chicken in a Mexican salad but decided to make soup, which seemed more seasonally appropriate. This was really easy and delicious!

Mexican Tomato Soup

• 1/4 Yellow Onion, chopped
• 2 Garlic Cloves, chopped
• 1/2 Yellow Pepper, chopped
• 1/2 Red Pepper, chopped
• 2 tbs Tomato Paste
• Spice mix of paprika, cumin, chili powder & oregano (loosely based on the spices used in my Enchilada Sauce)
• 2 Chile en Adobo, chopped plus 2 tbs of liquid
• 1 Tomato, chopped
• 4-5 Cups Water + 1 1/2 Chicken & Tomato Bouillion packets (packets = 1 cube)
• Chicken Breast, roasted and shredded
• 1/2 can Black Beans, rinsed
• 1/4 can Corn
• Topping: Cilantro, Scallions, Cheddar Cheese (optional)

I sauteed the onions, garlic, red & yellow peppers for 4-5 minutes before adding in the tomato paste, spice mix, chile en adobo (plus liquid) and tomatoes. This cooked for 2-3 more minutes then I added in the "chicken stock," covered and let cook for about an hour. You don't need to cook it this long, I was just waiting for R to get home so I figured....why not! When R walked in the door I added in the black beans and chicken, and right before serving added in the corn & cilantro.

I topped with more cilantro, scallions and cheddar cheese.

This recipe has a lot of ingredients you might not typically keep around, but you can easily use the same ingredients to make a rice bowl, quesedilla, burrito or wrap in a tortilla with eggs for a weekend hangover breakfast!

Dinner and a Movie: Roasted Eggplant & Pesto Pizza; Greek Salad Pizza

Greek and Roasted Eggplant & Pesto pizzas

R and I are huuuge fans of date night. When we lived in the East Village, where cheap food was abundant, we went out to dinner almost once a week. 18 months later, with the economy being what it is, we have to get creative when it comes to date night. I love doing dinner and a movie and last night it was The Hurt Locker and semi-homemade pizza. I made two pizzas, because I know how much R can eat, but if you made just one this would be a quick and easy weeknight meal! For the base I used Lavash, a soft thin flatbread that can be toasted in the oven to create a crisp crust, while remaining flexible like pizza dough. I was able to make all of the ingredients in advance, building the pizzas right before we watched the movie so they were toasty and delicious!

Roasted Eggplant and Pesto Pizza

• 1 Garlic Clove
• 1/2 cup Pine Nuts
• 1 sprig Fresh Rosemary
• 1/4 Red Onion
• Handful of Arugula
• Goat Cheese & Feta
• 1 Eggplant plus parchment paper or silpat cookie sheet

Greek Salad Pizza (adapted from Bobby Flay recipe)

• Feta
• 1 Lg Roasted Chicken Breast, shredded
• 1 Tomato, chopped
• Parsley, chopped
• Red onion, minced
• Kalamata olives, chopped
• 2-3 tsp Red Wine Vinegar
• Olive Oil

Preparing the toppings........

First I got the eggplant and chicken roasting in a 425 degree oven. The chicken only needs about 20 minutes, the eggplant 30. I sliced the eggplant into 1/2 rounds then halved and tossed with olive oil and S&P. Because eggplant tends to stick, I cooked on a parchment covered baking sheet. You could also use a silpat cookie sheet if you've got one. The eggplant roasted for 30 minutes total and I flipped halfway through to ensure both sides were browned.

While the eggplant cooked I mixed the pesto by combining the garlic, pine nuts, rosemary, red onion and arugula in my blender and pulsing until finely chopped. Next I folded in a small amount of goat cheese and feta, about 3 tablespoons total. I let this mixture sit on the counter until I was ready to use it so it would be room temperature spreadable.

When the chicken was roasted, I fork shredded and set aside. To that chicken I added the chopped tomato, onions, parsley, olives, red wine vinegar, a dash of olive oil and S&P to taste.

Constructing the pizza....

lavash and pesto

Lavash opens up to be a giant oval, much too big for my cookie sheets, so I cut each into a rectangle. I placed one on each cookie sheet (with parchment) and brushed with canola oil and dried oregano. In a 450 degree oven, I toasted for 2-3 minutes per side until the crust started to brown. I spread one with the pesto, layered with eggplant and a sprinkling of feta. The other, I spread (mashed) with feta until the lavash was mostly covered. I added both pizzas back into the oven to cook for apx 5 minutes, or until the cheese had melted. I topped the feta pizza with the chicken & olives mix and served both pizzas with a wedge of lemon.

Both pizzas were delicious, but the Greek pizza was the big winner. The eggplant pesto pizza was super yum but needed a squeeze of lemon to balance out the strong pesto flavor. I would recommend going easy on the garlic/onion/salt in the pesto since you get so much of it in a bite. The best part of this meal was how the lavash held up to the cooking process. It was crispy but you could still fold it in half like you would with a slice, which made it a perfect faux pizza crust. It was also much healthier then delivery pizza and would make a great party hors d'oeuvres. I'm looking forward to experimenting with other toppings!

Moviewise, I thought the Hurt Locker was really good, but was confused at the end. Overall, a very real and sad depiction of the war in Iraq.

Mint Chocolate Chip Cookies, Egg Drop Soup, etc.

Sorry for the lapse in posts.

Some of us have been busy painting...

Others have been doing some serious snoozing.

I made some EXCELLENT Mint Chocolate Chip Cookies over the weekend (thanks for the recipe, Lauren!)  Unfortunately I totally spaced on photographing the finished product before I shipped them off to our friends in Chicago who just had a baby.  The above photo is not great, but let me tell you- these cookies were amazing!  You melt some of the mint chocolate chips and blend them into the cookie batter to make a rich, chocolatey dough, then you stir in the rest of the mint chocolate chips.  The cookies bake out into thin, perfect rounds, with a delightfully chewy texture.

Mint Chocolate Chip Cookies (recipe courtesy of Lauren A O'C)

Ingredients:

1 1/2 cups of mint chocolate chips, divided in half

1 1/4 cups white, all purpose flour (sifted and then measured)

1/2 tsp baking soda (level)

1/4 tsp salt (level)

1/3 cup butter (unsalted - room temperature)

1/4 cup white sugar

1/4 cup light brown sugar (packed)

1 egg

1/2 tsp vanilla

Directions:

- Preheat oven to 350.

- Melt half of the chips in the microwave or in a double boiler on the stove over low heat until smooth.

- Mix butter and sugars together.  When mixture is fluffy, blend in egg and vanilla, and then the melted mint chips.  

- In a separate bowl, whisk together sifted, measured flour, baking soda and salt.  Gently mix the flour mixture into the butter/sugar/choc mixture.  Finally, stir in unmelted chips with a wooden spoon or rubber spatula.

- Spoon batter onto ungreased cookie sheets (or parchment papered cookie sheets).  Bake at 350 degrees for 8-10 minutes or until cookies are gently puffed.  Do not overbake!  Cookies will harden as they cool. Add a glass of milk and :)

________________________________________________________________________

I also made a very easy egg drop soup with a garlic ginger broth, shiitake mushrooms, carrots, peas, and green onion.  I thickened the broth with a cornstarch slurry.  I have never used cornstarch in soup before, so I was excited to discover that it gave my soup the exact same texture as real, Chinese restaurant egg drop soup!  This soup was so good, with the earthy mushrooms and crisp, fresh vegetables.  One could stir almost anything in-- chopped spinach, canned baby corn, water chestnuts, sliced daikon radish, bok choy, cabbage... Trevor was feeling sick to his stomach, but he still managed to eat two bowls of this soup.

Egg Drop Soup

Serves 4 as a starter, 2-3 as a main course

Broth:

4 cups low sodium chicken stock + 1 cup water

2 tsp soy sauce

3 tbsp cooking sherry

1 2-in piece fresh ginger, thinly sliced

2 garlic cloves, smashed

2 tbsp corn starch

2-3 large eggs, lightly beaten

3 scallions, thinly sliced

1 cup shiitake mushrooms, thinly sliced

1 carrot, peeled & thinly sliced

1/2 cup frozen green peas

Directions:

- Bring all broth ingredients (with the exception of corn starch) to a boil.  Simmer until broth is flavored to your liking (I simmered about ten minutes), then strain out garlic and ginger.  Season broth to taste with salt.

- Make a cornstarch slurry- mixing 2 tbsp corn starch with some cold water.  Whisk this mixture into your broth.

- Place eggs in a squeeze bottle with a fine tip or alternately, in a plastic baggie with a tiny corner of the bag snipped off.  Stirring soup in a circular motion, squirt eggs into the broth in a slow and steady stream.  Stop stirring and let eggs simmer, undisturbed, about 1 minute.  Stir in vegetables and serve immediately.  We finished ours off with a bit of Thai Chili Garlic sauce and a drizzle of sesame oil.

Escarole, Chicken & White Bean Soup

Last week I went to Salt Lake City for work, leaving R behind to fend for himself for 5 whole days! To ensure he had a bit of food to hold him over, I made an escarole, chicken & white bean soup. It took minimal effort and we were able to have some for dinner, leaving enough leftovers for later in the week.

Escarole, Chicken & White Bean Soup

• 1-2 Chicken Breasts, roasted for 25 mins in a 425 degree oven, fork shredded
• 4 Garlic Cloves, minced
• 1 small Onion, chopped
• Red Pepper Flakes
• 3 tbs Mix of fresh rosemary, thyme and dried oregano, minced together (dry spice mix could be substituted)
• 1 tbs Tomato Paste
• 1 bunch Escarole, sliced and rinsed
• 1 can Cannelleni Beans
• 6-8 cups Chicken Stock

First I roasted the chicken breasts, let rest, then fork shredded. Next I sauteed the garlic, onion, red pepper flakes and spice mix and dropped the tomato paste in the corner of the pan to caramelize. When the onions were translucent, I added the chicken stock (I actually used 1/2 chicken stock and 1/2 chicken bouillon & water and you couldn't taste a difference, also much more cost effective). The broth simmered, covered, for around 30 minutes until we were ready to eat, but you could do the following steps right away. When we were ready to eat I added the cannelleni beans, escarole and chicken, covered and simmered for about 5 minutes until the escarole had wilted. I served this soup with a crusty bread and a sprinkle of parmesan.

This was a really delicious and inexpensive dinner. Despite it's simplicity, R was really wowed, which reminded me that sometimes less is more!

Julia Child's Potage Parmentier

The other morning we caught an episode of Julia and Jacques Cooking at Home where they were making soups.  The one soup that stood out was the Potage Parmentier, which I have read about numerous times on the blogosphere.  This is a simple potato and leek soup.  Julia's recipe is so simple, in fact, that it doesn't tell you what kind of potatoes to use, whether or not to dice them, how to cut the leeks etc.  She simply asks that you:

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill.  Correct seasoning.  Set aside uncovered until just before serving, then reheat to the simmer.  

Off heat and just before serving, stir in the cream or butter by spoonfuls.  Pour into a tureen or soup cups and decorate with the herbs.

I took a few liberties with her recipe as we were having this as a "main course" and I didn't want it to be too light and watery.  I substituted chicken stock for some of the water and added white pepper for a little kick.  This soup was delicious.  Simple, but creamy, rich and very satisfying for a light supper.  I can imagine this is a soup Grandma Mama would have liked for lunch, with a side of Bremner wafers.

Potage Parmentier
Serves 6-8 as a starter, 4 as an "entree"
4 medium sized yukon gold potatoes, peeled and diced
3 good sized leeks, white and light green parts only, chopped (and obviously well rinsed!)
4 tablespoons unsalted butter
1/2-1 cup whole milk
1/2 teaspoon white pepper (or to taste)
1 tbsp salt (or to taste)
1 quart low sodium chicken broth
1/2-1 quart water
Fresh chervil (garnish)

Saute leeks in 3 tablespoons of butter until softened (don't let butter/leeks brown).  Add salt, stock, 1 cup of water and potatoes.  Cover and simmer for thirty minutes.  Test vegetables for doneness.  When vegetables are soft, puree with a stick blender or transfer to food processor. Add water as needed for desired consistency.  Stir in last tablespoon of butter, pepper, and the whole milk.  Serve garnished with chervil, or chives, or mini cheddar grilled cheeses... I saw on one blog that they added crisp bacon as a garnish.  Yum.

Wheat Berry Salad with Oven Roasted Squash

Yesterday I was too lazy to go to the grocery store, and we had some bits and bobs that I thought I could incorporate into a meal.  I had one acorn squash, a bag of soft wheat berries, and some miscellaneous dried fruit and nuts.
I have never worked with wheat berries before, and I was pleasantly surprised with the results.
Cooked wheat berries are similar to rice, but very chewy and firm.  I loved the texture, but if you like your grains a little softer you can either soak the wheat berries overnight before cooking or cook them for two hours (or more, I suppose!)
I cut my squash in half, scooped out the seeds, and cut the squash into wedges so that it would roast faster.  I tossed the squash with some olive oil, salt and paprika and roasted the wedges in a 425 oven for about twenty minutes.  This would have been a lovely vegan meal if I hadn't dusted a good amount of parmesan cheese over the top of the salad!

Wheat Berry Salad with Walnuts and Cranberries
Serves 4
1 cup dried soft wheat berries (I found mine in the bulk bins at my grocery store)
1/3 cup roughly chopped toasted walnuts
1/3 cup roughly chopped dried cranberries
4-5 green onions, chopped, white and green parts
1/3 cup chopped flat leaf parsley
1 1/2 tbsp balsamic vinegar
3 tbsp olive oil, or to taste
1 tsp to salt, or to taste
freshly ground black pepper

Bring 3 cups of water and 1 tsp salt to boil in a heavy lidded saucepan.  Add wheatberries and cook for about an hour, covered, until done to your likeness.  Drain.  (Alternately, cook in a pressure cooker.)
In a separate bowl, whisk together balsamic, salt and pepper.  Whisk in oil, then stir in wheatberries.  Check for seasoning, then stir in parsley, green onion, walnuts and cranberries.  Serve warm, chilled, or room temperature! I would love to have topped this with a big pat of goat cheese, but sadly we were out.

Catch Up

Last week was a busy week.  We further organized our kitchen, adding another wall grate (I don't know the brand) from the Container Store.

We also hung this wine rack that we bought at Ikea.

We had some leftover smoked chicken so I made a baked cavatappi with spinach, smoked chicken, and a nutmeg spiced bechamel.

I also baked cookies. I didn't love the recipe though... I think they were a little heavy on the baking soda.   Anyone have a great recipe for chocolate chip cookies?  E-mail it to me!

We ended the week with a steaming bowl of smoked chicken and black bean chili.  In addition to diced tomatoes, this chili had grated carrot and spinach.  It was veggie-rich, hearty, and very delicious.  

Friday we flew to New York to help Grandma H celebrate her 80th birthday.

Happy Birthday, Grandma H! xo

Pesto and Brown Rice Stuffed Chicken Breasts with Lemon Butter Sauce

To continue my healthy(ish) eating trend, I made stuffed chicken breasts last night. This recipe was inspired by ingredients I had in my kitchen and let me tell you, it was FREAKING DELICIOUS!

Pesto and Brown Rice Stuffed Chicken Breasts

• 1/2 cup Brown Rice, cooked
• 4 canned Artichoke Hearts, finely chopped
• 1-2 tbs Capers, finely chopped
• Large Bunch Fresh Basil, finely chopped
• 1-2 Garlic Cloves, minced
• 1 tsp Tomato Paste
• Parmesan Cheese (to taste)
• Lemon Zest (to taste)
• Olive Oil
• 2 Chicken Breasts, sliced horizontally and pounded flat (between saran wrap)
• Flour (optional)
• Toothpicks
• Bag of Baby Spinach (optional side)

Lemon Butter Sauce

• 4 tbs Butter
• 1 Garlic Clove, thinly sliced
• 2 tbs Fresh Lemon Juice
• 1/2 tsp honey
• 1 tsp Worcester Sauce (or to taste)

I started by cooking the rice as it takes around 50 mins. Next I combined the artichoke, capers, basil, garlic, tomato paste, parmesan, lemon zest, dash of olive oil, and added apx 1/2 of the cooked rice. I mounded the rice in the center of the butterflied chicken breasts and sealed the edges with tooth picks. I dredged the breasts in flour and cooked over medium-low heat in a combination of 1 tbs butter and olive oil. I cooked over low heat so they would brown, while staying tender- cooking for apx 8 minutes per side.

Pesto and Brown Rice Stuffing, Stuffed Chicken Breast

Once browned, I removed and tented the chicken breasts while I made the lemon butter sauce. To the same pan I added 4 tbs of butter and the garlic slices, and allowed to cook for 4 minutes or so until browned. Next I added a dash of water to de-glaze the pan, scraping up all the yummy brown bits. I turned off the heat and whisked in the lemon juice, honey and Worcester to taste. The honey added a touch of sweetness so the sauce wasn't overly tart, and the Worcester added a depth of flavor.I removed the sauce to a dish and sauteed the spinach until just wilting. Remember to remove the tooth picks before serving!

I was so happy about this dish. The chicken had a crisp browned "skin" and tender, juicy meat. The pesto & brown rice stuffing was flavorful and filling. And being a bit of a salt fiend, the sauce perfectly topped the whole thing off! I have a lot of leftover stuffing which I'm going to put into another chicken breast to bring with me for lunch. Yum! YUM!

Red Lentil Coconut Curry with Cauliflower, Peas and Potato

Here you go, Michelle and Robyn!

RED LENTIL COCONUT CURRY

Serves 6-8

(Adapted from this recipe.)
1 medium onion, finely chopped
2 tablespoons vegetable oil, butter or ghee (clarified butter)
1 tablespoon finely chopped peeled fresh ginger
2-3 finely chopped garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt (or to taste)
1 (2 1/2 inch) fresh jalapeno or serrano chile, finely chopped including seeds
2 cups water (I used chicken stock, but you could use veggie stock or water.)
1 1/2 cups dried red lentils (10 oz.)
1 13-14 oz. can unsweetened coconut milk
1/2 a head of cauliflower, chopped into small florets
1 cup frozen peas
1 1/4 cups diced potato (I recommend yukon gold)
2-3 tablespoons peanut butter (optional)

Cook onion in oil, butter or ghee in a large, heavy pot over moderate heat, stirring occasionally until edges are golden (about 6 minutes).  Add ginger and garlic and cook, stirring, one minute.  Add cumin, coriander, turmeric, salt and chile and cook, stirring, 1 minute.

Stir in water, lentils and coconut milk then simmer, covered, stirring occasionally, about 5 minutes.  Stir in potato and cauliflower and simmer, covered, stirring occasionally, for 10-15 more minutes.  Stir in peas and check vegetables for proper consistency.  Stir in peanut butter and season to taste.  (Note: the peanut butter gives the dish a nutty richness and really complements the ginger and spice.  If you're allergic or you don't like nuts- leave it out!)  If the curry is too thick, thin with a water or stock.

Serve with brown or white basmati rice.  Top with fresh chopped cilantro and a squeeze of lime or lemon juice, if desired.

Shrimp Boil with Three-Bean Salad and Brown Rice

When the temperature drops I am very susceptible to bad eating habits (think pasta, potatoes, bread, cheese cheese cheese). To jump start a week of healthy eating, I adapted a Shrimp Boil with Three-Bean Salad recipe from FoodandWine.com, substituting in the freshest looking vegetables from my grocery store.

Shrimp Boil with Three-Bean Salad

• 1 Endive, sliced
• Cherry Tomatoes, halved
• Green Beans & Yellow Wax Beans, cut into thirds
• 1/2 package of Edamame, defrosted and removed from shells
• Red Onion, thinly sliced
• Basil Chiffonade, wait until last minute
• Brown Rice (optional)

Dressing

• 1 Head Roasted Garlic
• 2 tbs Creole Mustard (or whole grain dijon)
• 2 tbs Rice Vinegar (may substitute with champagne vinegar)
• 1 1/2 tsp Honey
• Olive Oil

Boil

• 10 Shrimp, shelled
• 2 Quarts Water
• Juice & Zest of 1 Lemon
• 1 1/2 tsp of both Salt & Pepper
• 1/2 tsp Cayenne Pepper
• 1 1/2 tsp fresh Thyme Leaves
• 3 garlic cloves, thinly sliced

I began by getting the garlic roasting (40 mins) and the rice cooking (50 mins). While they cooked, I brought the 2 quarts of water to a boil and cooked the green and yellow beans for 3-4 minutes, then removed with a slotted spoon to a cold water bath to stop the cook process (see blanching). To that water I added the lemon juice & zest, S&P, cayenne, thyme and garlic, brought to a boil and cooked for 5 minutes. I added the shrimp and simmered for 3 minutes, removed to a plate and allowed the boil to cool. Once the boil cooled to room temperature, I returned the shrimp to the pot until I was ready to serve.

When the garlic was soft, slightly caramelized and fragrant, I squeezed the cloves out of their shell and mashed into a paste. To the garlic I added the mustard, honey and rice vinegar. To finish the dressing I slowly whisked in olive oil and S&P to taste. I tossed the vegetables & basil with the dressing, topped with the shrimp and served with a side of brown rice.

I really enjoyed the flavors and texture of this dinner, especially considering how healthy it was. I strongly recommend using basil in the dish as it infused the vegetables with a brightness that was missing. I'm also interested to try the "shrimp boil" method on other seafood items as it infused a lot of flavor into the shrimp.

Le Weekend

Clockwise from Top Left: Coriander, Cumin, Turmeric & Salt; Ginger; Jalapenos; Garlic

Brass candlesticks courtesy of Mom. (We are also loving the new placemats!)

 Saturday we had a quiet night at home and a delicious Red Lentil Coconut Curry with Cauliflower, Peas and Potato and a cold glass of Brooklyn Lager.  I wanted to go vegetarian for dinner because I knew what was in store for us the next morning...

Sunday morning Trevor's alarm went off at 8:00 am.  At 8:30 the coals were hot and he was ready to start smoking a tri-tip (above foreground) and three Country Style pork ribs.  Country Style Ribs are not actually ribs, they are just a cut of pork that resembles a rib in shape.  They are great because there is no bone-- just a lot of delicious meat!

Saturday night Trevor seasoned the meat with Salt Lick's signature rub (a mixture of salt, black pepper, cayenne and "spices") and set the meat to rest overnight in the fridge.  He wants me to mention that he deliberately omitted the brown sugar from the rub because the last time he did tri-tip the sugar burned and left a somewhat unpleasant taste.  Sunday morning he smoked the meat for approximately three hours, refreshing the coals to maintain a temperature of 250 degrees and adding freshly soaked mesquite wood chips.  

The meat looks burned in some of these photos but it was just slightly charred.  Beneath that crunchy, caramelized crust there was smoky, moist, and beautifully cooked meat.  Trevor also whipped up a quick barbeque sauce.  He didn't take exact measurements but here's the gist of it:  Sautee 1/2 a yellow onion and 1 shallot in butter until translucent, then add a cup of ketchup, several dashes of habanero hot sauce, 4 tablespooons of cider vinegar, and a bit of honey and brown sugar and puree the mixture.  The sauce was excellent.

Trevor's ridiculous portion of food...  and this was plate one of THREE that he ate.  Don't worry, there was plenty for me and the three friends who came over to watch the Patriots game.

And I made dessert! Cranberry Pecan Shortbread Cookies with a hint of orange zest and beautiful sparkly sugar.  Lucky girl that I am I got almost everything on my Christmas list this year.  Notably a new hand mixer from Martha and a Silpat from Amy, which means you are going to start seeing some sweeter posts in 2010!

Hope you had a great weekend, and that your sports teams fared better than Trevor's :(

Cranberry Pecan Shortbread Cookies

Makes about 3 dozen cookies

1 1/2 cups all-purpose flour

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 sticks unsalted butter, softened

1/4 cup granulated sugar

1/2 teaspoon freshly grated orange zest

1/2 cup shelled chopped pecans

1/4-1/3 cup dried cranberries, roughly chopped

1 egg, lightly beaten

1/4 cup coarse (decorative) sugar

1.  Stir together flour, cinnamon and salt in a bowl.

2.  Beat together butter, granulated sugar and orange zest in a large bowl with an electric mixer at medium-high speed until well blended.  Reduce speed and add flour mixture in three batches, mixing until dough just comes together in clumps.  Mix in pecans and cranberries.  Gather and press dough together, then divide into two equal pieces.  Using a sheet of plastic wrap or wax paper, form each piece of dough into a log about 1 1/2 inches in diameter.  Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap (until very firm) at least two hours or overnight.

3.  Slice & Bake cookies:  Preheat oven to 350 degrees.  Line baking sheet with parchment.  Brush egg over 4 long sides of bars (but not ends) and roll in decorative sugar, coating well.  Cut each bar crosswise into 1/4 -1/2 in. thick slices.  Arrange cookies about 1/2 in apart on lined baking sheets.  Bake until edges are pale golden, about 15 minutes.

Seared Bone in Chicken Breasts with Fennel, Olives and Capers

I never make bone-in chicken breasts, but I really love the way they look, much more natural then boneless, skinless- especially if you can get a nice sear on the skin. This was a very easy, one pot meal which would be great served along with pasta, or mashed potatoes. The recipe was born out of what I had in my fridge, and substitutions could definitely be made!

Seared Bone-in Chicken Breasts with Fennel, Olives & Capers

• 4 Bone-In, Skin On, Chicken Breasts, patted dry
• 1/4 Yellow Onion, chopped
• 1 Fennel Bulb, thickly sliced
• 1 tbs Fresh Rosemary & Thyme, chopped
• 1/2 tbs Dry Oregano
• 3-4 Cloves Garlic, Chopped
• 1-2 tbs Tomato Paste
• 1 Lg Can Chopped Tomatoes
• Capers
• Handful of Olives, chopped
• Juice of 1/2 lemon to finish the dish (optional)
• Pasta of your choice

I started out by patting the chicken breasts dry to help them brown and S&P'd them. I seared (high heat) for 4-5 mins on one side, then flipped and cooked another 2-3 minutes until the skin was browned on both sides. I removed the chicken and turned the heat down, adding the onion, fennel, rosemary, thyme, oregano, garlic and tomato paste. This cooked for apx 3-4 minutes until it began to caramelize. Then I added in the remaining ingredients along with a dash of water since it was a little thick. I added the chicken breasts back to the pan, turned the heat to a simmer and covered to cook for 15 minutes.

I served along with thin spaghetti.

This was a super easy, weeknight meal. It looks like a lot of sauce but because the fennel slices were so thick it provided a sturdiness that resembled a veggie side more then a sauce. It also provided enough leftovers for lunch for the rest of the week!

Corn Chowder

Only the pure of heart can make a good soup.  

- Ludwig van Beethoven

There is a cold snap here in Austin, and I am second-guessing my decision to give the majority of my sweaters to the Chicago Goodwill.  I didn't think I'd need them here, but I was wrong.

After spending an afternoon at the dog park chasing little Cindy around, I wanted something warm and satisfying for dinner.  I found this recipe in The Splendid Table's HOW TO EAT SUPPER, by Lynne Rossetto Kasper and Sally Swift (of Public Radio fame).  I really like this cookbook.  The recipes are simple and easy to follow and the book is scattered with bits of useful information and enjoyable quotes.  This was an excellent soup, and I am looking forward to having the leftovers for lunch!

CORN CHOWDER

Serves 4

4 slices bacon, sliced into 1/8 in. wide pieces

2 tablespoons good-tasting extra-virgin olive oil

1 medium to large onion, chopped into 1/2 in. dice

2 bay leaves, broken

4 to 5 sprigs fresh thyme

1/4 teaspoon salt, or to taste

1/8 teaspoon fresh ground black pepper, or to taste

1 medium (7 oz) red skin potato, peeled and cut into 1/4 in. dice

4 large garlic cloves, coarse chopped

28 oz. chicken or vegetable broth

3 1/2 cups frozen corn (no sauce)

2 cups milk or cream, or blend of both

1/8 to 1/4 teaspoon Tabasco sauce

2 tablespoons minced fresh flat-leaf parsley

1.  Put the bacon, olive oil, onion, bay leaves, thyme springs, salt and pepper in a 6-quart pot.  Saute over medium-high heat, stirring occasionally, until the onion begins to color, about 5 minutes.  Stir in the potato, garlic and broth.  Cover the pot tightly and simmer the soup over medium-low heat for ten minutes, or until the potato is tender.

2.  Stir in the corn, milk or cream, and Tabasco.  Remove from the heat.  Pull out the thyme springs and bay leaves.  With a slotted spoon, transfer about one-third of the solids to a food processor or blender.  Blend for a few seconds to crush the corn.  Return the mix to the pot.

3.  Heat the chowder to a bubble, and taste for seasoning.  Serve immediately (so the corn doesn't overcook), topped with the parsley.

My notes:  I didn't bother peeling the potatoes.  Don't break the bay leaves into too small pieces- they are impossible to fish out! Maybe just break in half? I used 1 1/4 cups half and half and 3/4 cup water.  I also just stuck my immersion blender in the pot for a few seconds instead of transferring to a food processor.

Baked Potato "Bar" with Grilled Zucchini and Red Onion

I was tired! and hungry! and I needed vegetables!

This is a very self explanatory dinner- baked potatoes with cottage & cheddar cheese mix, bacon bits and steamed broccoli. The only interesting part was that I used a new grill pan to grill my veggies- lots of smoke in my fan free kitchen, but they were delicious and looked beautiful. The onions also tasted great with a bite of buttery potato.

Broccoli Rabe Sausage Spaghetti

My local grocery store was carrying broccoli rabe sausage so I sauteed together with thinly sliced garlic, fresh broccoli rabe, red pepper flakes & a dash of white wine for a simple and delicious weeknight dinner.

San Francisco Holiday

Following family festivities, R and I took off to San Francisco to celebrate a wedding and all the local offerings. I was so impressed by all that SF had to offer, especially the delicious and varied restaurants.

My favorite part of the trip was our visit to the ferry building where we stopped by Hog Island Oyster Bar and Boccalone....

Lunch at Hog Island Oyster Bar

We had a mixed oyster platter, followed by sardines with cannelini beans and thick cut bacon, and clam chowder

Lardo from Boccalone

This was one of our most interesting purchases, it is cured pork fat, most often sliced and served on crostini. Lookswise it was pretty freaky, but flavor/texturewise it was very similar to anything else you might find on a charturerie plate. I would recommend slicing in very thin so it melts a little on the bread.

We also visited Tadich Grill, SFs oldest restaurant for some Cioppino

I also enjoyed duck meatballs at A16, sweet potato fries at The Tipsy Pig and lemon poppy seed custard pancakes at Zazie.

As a thank you to our host I made Roasted Shallot, Sweet Potato, Arugula and Goat Cheese Omelets. I served with sour dough toast and chicken breakfast sausage from Marina Meats. I also figured out how to make omelets fluffy- whisk the egg mix until a foam develops and stir the eggs gently as they cook.

SF showed us a great time and I can't wait to get back out there!