Oyster & Shrimp Po' Boys, Peach Berry Cobbler

Last night we made our first attempt at 'po boys and WOW! What a success!

Oyster and Shrimp 'Po Boys

• Shrimp (suggested 4-5/person)
• Oysters (suggested 2-3/person)
• Egg (1-2), whisked
• Flour
• Panko
• Old Bay Seasoning
• French Loaf
• Butter
• Spicy Aioli: mix of dijon, mustard, chile en adobo, vinegar, chopped pickles, paprika and cayenne
• Tomatoes, sliced
• Iceberg Lettuce, shredded

We started out by peeling and deveining the shrimp, and rinsing together with the oysters. While we cleaned up the shrimp we heated up a combination of canoli and peanut oil (apx 3 inches from bottom of pot) in a heavy pot over medium, low heat. You know the oil is ready when you drop a small piece of bread in and it floats to the top.

Next we dredged the seafood in the flour, egg, then panko and fried in batches, apx 2 minutes per. If the panko burns quickly turn your heat down. Remove to a paper towel and sprinkle with old bay or hot sauce.

Spread the french loaf with butter and toast, then spread with the aioli, add lettuce, tomatoes and finally the fried seafood.

This was SO good and super easy. The shrimp were cooked to perfection and when you bit the oyster it was still slightly undercooked so it was smooth and creamy and YUM. A few pointers- 1) Get the softest bread you can find. This bread was great, but the sandwich is so big you need something that will smoosh down and be less bread more "vessel"; 2) This sandwich can be a bit dry, so use more mayo then you might otherwise, or drizzle with vinegar; 3) This is a BIG sandwich, 1/2 per person would do the trick.

To follow our southern meal we had a country dessert- Peach Berry Cobbler. This took about 10 minutes of work, and 30 mins of cook time.

Peach Berry Cobbler (serves 6-8)

Filling

• 3 Peaches, peeled and sliced
• 1 package Blueberries
• 1 package Blackberries
• Zest and Juice of 1 Lemon
• Honey
• Sugar
• Flour

Crumble Topping

• 1 cup Flour
• 1 cup Sugar
• 1/4 cup Light Brown Sugar, packed
• 1 tsp "Apple Spice Mix" - cloves, cinnamon, sugar (or substitute with cinnamon)
• 1/2 tsp Kosher salt
• 1 1/4 stick Unsalted Butter

Mix together fruit, honey, zest and juice with a sprinkling of sugar & flour. The flour will turn the liquid from the fruit into more of a syrup instead of a soup! Place in freezer to set. For the topping, combine the dry ingredients then stir in the softened butter until it forms into chunks. I used a fork then finished with my hands as it gives you a better handle on the dough. Let topping set in the fridge for 10-15 minutes.

Place the fruit in a dish of your choice (pyrex pie dish) and top with the crumble. Cook for 35 minutes or until top is browned in a 325 degree oven. Serve with fresh whipped cream or ice cream.

This was a delicious finish to the meal, the topping was crunchy and the fruit soft and slightly tart.

Thanks to Lauren for being an excellent co-chef!

Shrimp Po' Boys, "the Fruit of the Sea"

As Bubba Blue once said...."shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich."

Like Bubba, I love shrimp almost any which way, unless it's bay shrimp. I can't comprehend why anyone would want to eat them- they are like little bugs. If you have a recipe that proves me wrong, please send along.

As I mentioned in an earlier post, since I've discovered what a delicious crust panko makes (last person on the planet); I've been wanting to fry up some shrimp. So tonight I'm making shrimp po' boys...YEE HAW! Shrimp po' boys are fried shrimp, spicy mayonnaise, lettuce, tomato and sometimes pickles served on a french roll. I had planned on cooking po' boys last night but after running last minute "Caitlin's getting married!!!" errands I settled for grilled swiss on rye with bacon and tomato (you know you're old when you make grilled cheese with rye bread and totally love it!).

I'm hoping mine looks something like New Orleans restaurant Crabby Jack's po' boy or this beautiful one from San Diego's Creole Cafe - check out the blog this picture came from- such great pictures!

Crabby Jack's and San Diego Creole Cafe (courtesy of FoodieFinder)

I'll post my pictures first thing tomorrow- can't wait to get home and have some delicious 'po boys!

Ain't No Party like a Pizza Party

Make that a make-your-own pizza and salad party.  DISREGARD the last recipe I posted for pizza dough.  I have a new recipe, which is not only healthier due to the addition of whole wheat flour, but the dough rolls out way thinner and bakes up with a deliciously thin crispy crunchy crust.  This was SO good and SO easy.  

Trevor topped his pizza with garlic and chili flakes, red and yellow bell peppers, red onion, pepperoncini and parmesan.  I went halfsies: Half goat cheese, tomato, bacon, red onion, pepperoncini and blue cheese, and half bell pepper, goat cheese, olive oil and red onion.  

For the "make-your-own-salad" portion of the meal, I dressed big bowl of fresh spinach with a balsamic vinaigrette to which we could add hardboiled eggs, avocado, fresh orange segments, and toasted pistachios in addition to the pizza topping ingredients.  This was a surprisingly fun Friday night activity, especially because Trevor awarded my goat cheese, tomato, bacon, red onion, pepperoncini and blue cheese pizza as the winning pizza of the evening.  Go Caitlin!

Pizza Dough for Two
1 1/2 cups white flour
1 1/2 cups white whole wheat flour (unbleached, King Arthur)
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 cup lukewarm water
2 tablespoons olive oil

Stir flours, salt and yeast together in a large bowl.  Stir in water and olive oil until the mixture comes together into a loose floury dough.  Dump the contents of the bowl onto a floured surface and knead 1-2 minutes, or until it looks like a real pizza dough.  Oil your bowl and place dough in bowl, covering bowl tightly with plastic wrap.  Place in a relatively warm place to rise for 1-2 hours, or until doubled.  When dough is doubled gently knead out the air, then divide dough into two balls and let rise for another 20 minutes under plastic wrap.  Roll out your dough on a well-floured surface, put dough on parchment paper on a baking sheet and add toppings.  Bake in a hot (515) oven for about ten minutes, or until the pizza is done to your liking.

Ordering In

R has a basketball game every Thursday night and I love taking advantage of having the apt to myself. Usually this consists of ordering in, wine and watching a girly or cartoon movie. Last night I ordered Two Boots Pizza and watched The Iron Giant (1999..OMFG I'm old!).

Two Boots makes some of the best pizza I've EVER had. It has a thin corn meal dusted crust which makes it crispy, delicious and light. Last night I ordered half "The Bird" and half white pie with sopressata and red onion. Similarly to Caitlin, I ate the pizza so fast I forgot to take a picture until I was half way done....

"The Bird" is not my fav (uber jalapeno-y), but the other half is my favorite pizza order EVER. It fulfills all of my salt cravings especially when I dip it in sriracha and blue cheese dressing. I went to school upstate, blue cheese on everything! Iron Giant was pretty good except Jennifer Aniston voiced the mom which was distracting.

ps. Caitlin that broccoli is beauuutiful!

Add Farmer to my Resume

Folks, the broccoli is here! We've been waiting patiently since the end of September for the garden boxes in our backyard to produce something.  I can't tell you how awesome it was to walk out back with my scissors, lop off this gorgeous head of broccoli, and eat it for dinner.  

I rolled out some of our leftover pizza dough and topped it with shredded mozzarella, the broccoli florets (which I had pan sauteed with olive oil, minced garlic and chili flakes), and some dollops of goat cheese.  A few minutes in a 500 degree oven and dinner was served.  I don't have any pictures of the finished product-- we ate it too fast!

Fried Chicken Breasts Stuffed with Jalapeno Mashed Potatoes

Cooking dinner after a long day can be a seemingly overwhelming task. Last night I pushed past that feeling and ended up with a delicious dinner that was tastier and healthier then anything I could have ordered! I stuffed a chicken breast with my leftover potato skin filling (mashed potatoes, pepper jack cheese, pickled jalapenos and scallions) and fried it in panko bread crumbs, serving over a bed of simply sauteed spinach.

Fried Chicken Breasts Stuffed with Jalapeno Mashed Potatoes

• 1 Chicken Breast, halved and lightly pounded
• Stuffing of choice
• 1 Egg, whisked
• Flour
• Panko Bread Crumbs
• Canola or Peanut Oil for frying
• Spinach Leaves

The chicken breast was HUGE so I opted to add more stuffing and serve it sliced. I halved the chicken breast and lightly pounded until it had more room to stretch around the filling. I placed the mashed potato filling on one side then folded over the flap and secured with tooth picks. I dredged in the flour, egg and lastly the panko bread crumbs. I fried in peanut oil for about 4 minutes per side (or until browned) then transferred to the oven to bake at 275 for 10 minutes. You could cook definitely cook this solely on the stove top; I opted to finish it in the oven because I initially overheated the oil and was worried about the breadcrumbs burning.

I removed it from the oven and dried on a paper towel, let rest for 5 or so minutes while I sauteed the spinach, then thickly sliced.

First, an admission. I have never worked with panko and am kicking myself for not buying it sooner. I rarely bread things but now that I realize how crispy delicious panko is I'm afraid I'm hooked! All I can think about is frying shrimp and maybe even a chicken fried steak so I can understand what the fuss is about! This dinner was a perfect weeknight dinner, it didn't WOW with flavor but it was fast, relatively healthy and had all of the elements of a home cooked meal- protein, veggies and a starch.

Also...earlier this week I made a delicious cobbish salad with the leftover filet. I'm really loving incorporating fresh herbs into my salads. It adds a whole new dimension of flavor and spices up an otherwise same-old-salad!

Saint Valentine's Day

This Valentine's Day R & I opted to have a romantic dinner at home. I love NYC restaurants but it's no fun when the whole city is on a date with you. We decided on fondue so there was minimal prep, allowing both of us to enjoy the evening!

To start we had store-bought heart shaped ravioli and I made a quick pancetta cream sauce. Alongside the fondue we had a romaine salad with fresh chopped herbs (basil, scallion, parsley, chives), cherry tomatoes and crumbled blue cheese; dressed with a blend of lemon juice, honey, red wine vinegar, olive oil, cumin and S&P.

For the main course we had a surf and turf fondue of filet mignon and shrimp. The shrimp were really delicious fried in the peanut oil.

Clockwise starting with upper left: Quick Bearnaise, Horseradish, Curry Basil Sauce, Peanut Sauce

One of my favorite parts of fondue is having an assortment of dipping sauces. While 4 sauces may seem like overkill, I used the same base (mayo and sourcream) for 3 of the sauces, which sped the process up.

• Quick Bearnaise: base plus lemon juice, dijon mustard, fresh tarragon, cayenne and a dash of cumin.
• Horseradish: base (more sour cream then mayo) plus lemon juice, horseradish and pepper
• Curry Basil: base plus vinegar, tumeric, curry and fresh basil
• Peanut: chunky peanut butter, worcestershire, soy sauce, ponzu and minced scallions

For dessert we had Sedutto (ice cream) and a topping of melted Nutella mixed with a bit of milk. And for post dessert drinks, a glass of Balvenie in front of the fire. Very romantic evening!

My other cooking venture was potato skins that I made for an Olympic party snack. I don't have finished dish pictures because I didn't want to be "that girl" at the party, but here is a brief recipe. I baked potatoes then halved and scooped out the insides, setting 1/2 aside and mashing the rest. I blended together pickled jalapenos, scallions and parsley then folded this into the mashed potatoes with a handful of parmesan and a dash of milk. To make the potato skins crispy I coated with canola oil and toasted (450 for 2-3 minutes per side). Once they were nice and toasty I stuffed with the mashed potato mixture.

When I arrived at the party I topped with shredded cheese and broiled until they were melty and delicious. At first I was worried no one would eat them (lots of girls in tiny tops) but eventually a group of army boys showed up and they were gone like that!

Whiskey Brined Porterhouse Pork Chops with Polenta and Roasted Vegetables

Whiskey Brined Porterhouse Pork Chops 

Serves 2

Brine: 

2 cups water

2 Tbsp salt

3 Tbsp dark brown sugar

1/2 a white onion, roughly chopped

1 bay leaf

1/4 teaspoon pink peppercorns

1/4 cup whiskey or bourbon

2 Porterhouse Pork Chops

Bring water to a boil.  Turn off heat then whisk in salt, sugar, peppercorns, bay leaf, onion and whiskey. Let brine cool completely.  Place a large plastic ziplock bag inside a bowl.  Put pork chops in bag, then pour in brine.  Squeeze out excess air, seal the bag, and refrigerate chops for about 6 hours.  

Preheat oven to 425.  Remove chops from the bag, rinse quickly under cold water, and pat very dry with paper towels.  Discard brine.  Heat about 2 tbsp. oil (I suggest a combination of grapeseed and olive oil) in a large skillet.  Brown chops 3-4 minutes per side, then bake in oven for 15-20 minutes, or until internal temperature is around 155 degrees.  

Transfer chops to a platter and tent with foil.  Deglaze the skillet with 1/4 cup white wine, then whisk in juices from platter and 1-2 tbsp butter to make a simple pan sauce.  

I served our pork chops with polenta and roasted asparagus, red onion and roma tomato, topped with slabs of blue cheese and a sprinkling of toasted pine nuts.  A final touch was a generous drizzle of the buttery, smooth pan sauce.  The chops were SUPER juicy and flavorful.  Pork really benefits from a good brine.  This was a relatively easy dinner to put together, and my Valentine gave it two thumbs up.  

N.B. The experience of eating such a sumptuous feast is heightened by the presence of a little Gremlin like Cindy, lurking under the table and whining for pork fat. 

Homemade Pizza

Last Thursday night I made my own pizza entirely from scratch!  I mixed yeast with warm water, flour and a few other things.  Then I kneaded the dough, let it rise, rolled it out, topped it off, baked it up and ATE IT ALL.  Despite the lumpy, misshapen appearance of my dough in photo #1, the crust was very tasty.  It is an adaptation of a Mario Batali recipe which I found on Smitten Kitchen.  I made a simple tomato sauce like the one on Smitten Kitchen but I used 1/2 a box of Pomi boxed tomatoes in lieu of fresh tomatoes.  

I used to think that making your own pizza dough was for the birds, but it was really simple and inexpensive.  I think I'm going to start making my own dough and freezing it in portions, to be thawed for quick weeknight dinners.  This pizza easily fed the two of us- five slices for Trevor, three slices for the bride to be.  I baked it on a baking sheet (Thanks, Jessalyn!) instead of our pizza stone because the last time I tried to use our pizza stone it filled the house with smoke.  The baking sheet worked just fine, and if you have a rimless baking sheet you can pull the pizza out of the oven and easily slide it off the baking sheet onto a cutting board.  No special pizzeria tools required. 

We enjoyed the pizza with a bottle of Cotes du Rhone and a spinach salad with thinly sliced red onion, dried cranberries, toasted pine nuts, and sliced pear with a balsamic vinaigrette... an adaptation of my favorite salad from HomeMade Pizza in Chicago.   

Quick Meals for Busy People

Caitlin! That cake is amazing looking!!! I have been SO busy this week, partially due to a snow day on Wednesday that kept me away from a computer and unable to post. Here are a few pictures of my dinners from this week...

Chickpea, Potato and Onion "Curry"

As I may have mentioned, I am also on a wedding diet for Caitlin and Trevor's upcoming nuptials. As you will notice, this food isn't exactly diet but I try to incorporate more vegetables and less meat & cheese. You will see that I lost steam by Thursday...

Chickpea, Potato and Onion "Curry"

• 1 Potato, cubed and boiled
• 1 Can Chickpeas, drained
• 1 Small Onion, chopped
• 2 Tbs Tomato Paste
• 1 Tomato & a few canned whole tomatoes (you can use all fresh tomatoes or all canned)
• Chicken Stock
• 1/2 Bunch Escarole, sliced
• Turmeric
• Oregano
• White Pepper
• Fresh Parsley, for garnish
• 1 Egg, poached
• Brown Rice

I sauteed the onion and tomato paste with the spices then added the tomatoes, chickpeas and enough chicken stock to cover the mixture. I covered and let simmer for about 25 minutes, then added the escarole and potatoes and cooked until the escarole was wilted. I served over brown rice with a poached egg.

I called this curry because curry was my plan, until I realized I had none. Turmeric was a good substitute and provided the dish with a distinctly middle eastern flavor. I really enjoyed playing around with a vegetarian dish, since I so rarely make them. This was really delicious and made me feel healthfully full.

Parpadelle with Mushroom Ragu

By Thursday, I was tired of diet food and longing for something rich and satisfying! Luckily I realized my pretend diet is working, because I barely finished one plateful.

Pappardelle with Mushroom Ragu

• Pappardelle
• Thick cut bacon, cut into 1/2 inch pieces (apx 3"x2" piece")
• 4 Garlic Cloves, minced
• 1 Small onion, finely chopped
• 6 Leaves Fresh Sage, chopped
• 1 stem fresh Rosemary, chopped
• Mix of cremini, button and shiitake mushrooms, chopped
• apx 1/4 cup red wine (optional)
• Chicken Stock
• Heavy Cream

First I sauteed the bacon until browned and removed from the pan. To the same pan I added the onion, garlic, sage & rosemary and sauteed for about 5 minutes until the onions were translucent. I added the mushrooms and bacon to the mix and cooked for apx 8 minutes, then added in the wine to deglaze the pan. I cooked off the wine (2 mins or so on med heat) then added the chicken stock and reduced (5 mins or so). I finished off with a swirl of heavy cream and a palmful of parmesan.

This was absolutely delicious and surprisingly easy. It would be a great meal to entertain with because you barely have to monitor it. Also, in a fit of bacon inspiration, I roasted the remaining portion of my thick cut bacon (425 for 30 mins) with some S&P, figuring I could use it for something. I let it rest then cut myself a slice- it was totally heavenly with a crispy outside and a tender porky inside. I'm interested in trying to do some sort of beans, seafood bacon dish. Possibly a Valentines Day appetizer?

Snowed In

There is snow in the forecast for central Texas!  I'm sure it will be nothing compared to what people in the rest of the country have been dealing with, but after years of living in Chicago and New England/Upstate NY I can still empathize with those of you buried under two feet of snow.  

We are not snowed in, just cooped up indoors because it is chilly and rainy outside.  However, if I were snowed in and had nine eggs, two lemons and a jar of poppy seeds, I would definitely make this Lemon Poppy Seed Bundt Cake.  This light, bright, poppy-seeded confection is sure to lift you out of your winter doldrums.  Recipe courtesy of Smitten Kitchen.  

Lemon Poppy Seed Bundt Cake

2/3 cup sugar

8 large egg yolks

1 large whole egg

1 1/2 tablespoons finely grated lemon zest (from 2 lemons)

1/2 cup all-purpose flour

1/2 cup cornstarch

Pinch of salt (edited to add this)

2 sticks (1/2 pound) unsalted butter, melted and cooled a bit

1/2 cup poppy seeds (I got this from one 3-ounce spice bottle)

Preheat the oven to 325°F Butter and flour an 8-inch fluted Bundt or tube pan generously. Butter the dull side of a 10-inch piece of foil.

In the bowl of an electric mixer fitted with the whisk, beat the sugar with the egg yolks and whole egg at medium-high speed until the mixture is pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift the flour and cornstarch over the egg mixture and fold in along with the pinch of salt with a rubber spatula. At medium speed, beat in the butter, then beat in the poppy seeds.

Pour the batter into the prepared pan and cover tightly with the buttered foil. Bake for 45 minutes, or until the cake pulls away from the side of the pan and a cake tester inserted in the center of the cake comes out clean. Remove the foil and let the cake cool in the pan on a rack for 15 minutes. Invert the cake onto the rack and let cool completely before serving, at least 30 minutes.

Do ahead: The cake can be wrapped in plastic and foil and left at room temperature for up to 3 days.

My Notes:  I used a hand mixer, not a stand mixer.  I thought I floured my bundt pan very well but the top of the cake still stuck, so, I guess I'll use more butter next time!  I followed the recipe to a T and the cake turned out beautifully.  

Jamie Oliver's Chicken in Milk

I saw this recipe yesterday on The Kitchn and seeing as the author claimed it was the best chicken she has ever had I thought I should give it a try.  Jamie Oliver's Chicken in Milk involves browning a whole chicken in butter, and then discarding the butter and braising the chicken in a mixture of milk, unpeeled garlic cloves, sage leaves, lemon zest and a cinnamon stick.  

While the idea of combining chicken, milk, garlic, cinnamon and lemon may gross you out, dairy products like buttermilk, yogurt and milk are commonly used to tenderize and marinate meat.  Trevor and I recently made some excellent Indian Butter Chicken, marinated in a mixture of spices, onion and yogurt.  

Anyways- back to the recipe!  After braising for about an hour and a half I served the chicken alongside wilted spinach and hunks of of sliced French Batard to sop up any extra sauce.  As a garnish I fried sage leaves in the leftover chicken fat/butter mixture (not pictured-- but very tasty!)  Trevor gave the dish two thumbs way up (he had mostly dark meat).  I loved the seasoning of the dish, but my breast meat was not nearly as juicy and tender as I thought it would be based on other's reviews of the recipe.  I don't think it's the best chicken I've ever had, but if you are in need of a new way to prepare chicken and a dinner that will keep you warm and satisfied on a cold winter's night I highly recommend this recipe.  The flavors are rich, complex and delicious, and the sauce, despite it's curdled appearance, is actually very good!  Click this link to get the recipe.  

Valentine's Brainstorm

This year Trevor and I will celebrate our third Valentine's Day as a couple.  For our first Valentine's Day Trevor pulled out all the stops and treated me to a truly exquisite dinner at Les Nomades.  We had a beautiful five or six course meal, several bottles of French wine, and at the end of the evening the owner of the restaurant gifted me (and the other ladies) with a potted mini rose bush and a glossy box of chocolates.  Tres fancy.  We celebrated our second Valentine's Day at Mirai, our favorite sushi restaurant in Chicago.  I don't remember exactly what we ate but I am sure we consumed at least one serving each of the fatty tuna trio.  

With our wedding coming up in a few weeks we're trying to curtail spending and avoid expensive restaurant dinners, so next Sunday I'm going to cook dinner for Trevor at home.  If you know anything about Trevor, you know that he loves marbled, fatty, juicy, charred, sizzling MEAT.  Our recent grilling projects have all involved red meat and chicken, so for Valentine's Day I'm thinking about the "other white meat"-- pork!

I've had my eye on this recipe for quite some time.  This recipe looks seriously delicious.  I also love pork chops with gravy and a big pile of mashed potatoes.  Or we could do pork tenderloin on the grill...   Our mom used to make a delicious pork tenderloin wrapped in bacon.  Anyone have any great pork recipes that they'd like to share?

Animal Cruelty

Just kidding- of course we let her have a bite!

Cloudy with a Chance of Meatballs

This weather- YUCK!  It is cold and rainy here in Austin.  I managed to drag little Cindy out on a walk yesterday.  She wasn't happy about it, despite the fact that we looked darn cute in our matching raincoats.  

For those of you just tuning in, Trevor and I are getting married in about three weeks.  At times I feel that I should be "dieting", or at least restricting myself to salmon, leafy greens and fresh fruit so that my skin is glowing and I am my most beautiful self on my wedding day.  I guess I don't have enough conviction, because last night I was craving meatballs and a big glass of red wine.  And I gave in to that craving.  

I used this recipe from one of my favorite food blogs.  These meatballs were surprisingly easy, and very delicious!  I would have given myself two thumbs way up except I used Progresso Bread Crumbs instead of fresh bread crumbs and my breadcrumbs clumped together and bound to themselves instead of binding my meatballs together.  The meatballs were still incredibly tender and really delicious.  Perfect for your next rainy day!

Truly Tender Meatballs (from Last Night's Dinner)

Makes about 2 dozen

1 cup soft fresh breadcrumbs

2-3 shallots, peeled and roughly chopped

1 cup loosely-packed fresh flat-leaf parsley

1 tablespoon fresh marjoram leaves

1 large egg, lightly beaten

1/2 cup fresh ricotta, drained if very wet

2-3 teaspoons kosher salt

1 lb. ground beef

1/2 lb. ground pork

oil for frying (mixture of 1/4 cup olive oil for flavor, plus 1/4 cup grapeseed, a neutral oil with a high smoke point)

Place the breadcrumbs in a bowl and moisten them with just enough milk to cover them, pressing gently.  

Place the shallots and herbs into the small bowl of a food processor and pulse until finely chopped.  Scrape the mixture out into a large mixing bowl and add the egg.  Remove the breadcrumbs from the milk, squeezing out the excess liquid, and add to the bowl.  Add the ricotta and salt and mix until well combined.  Add the beef and pork and, with clean hands, mix gently until the ingredients are evenly incorporated.  

Scoop or pinch off small amounts of the mixture and roll into meatballs, placing them on a plate or platter.  Heat the oil in a wide skillet until shimmering, then fry meatballs in batches, turning them to brown them well on each side, and draining them on paper towels.  

Rich Tomato Sauce

1 28-oz. can whole peeled imported Italian plum tomatoes with juice

1 baseball sized onion, peeled and roughly chopped

1 small carrot, peeled and roughly chopped

1-2 cloves garlic

1 tablespoon extra virgin olive oil

Kosher or sea salt

1 tablespoon double-concentrated tomato paste

a pinch of red chile flakes

1/4 cup port wine

2-3 springs fresh thyme and/or marjoram

1/4 cup dry red wine

Place the onion, carrot and garlic in the bowl of a food processor and pulse until finely chopped.  

In a heavy-bottomed pot, heat the olive oil over medium heat until shimmering.  Add the chopped vegetables and a pinch of salt and stir through, cooking until the vegetables are soft.  Clear a spot in the bottom of the pot and add the tomato paste, allowing it to toast briefly before stirring it through the vegetables.  Add the chile flakes and port, and cook for a minute or two before adding the herbs and the tomatoes with their juice.  

Add the drained meatballs to the simmering tomato sauce, cover and bring to a boil, then reduce heat to low and cook uncovered until the meatballs are cooked through and the sauce is nicely thickened and reduced (about 35-40 minutes).  

Add the red wine and stir through, then simmer for an additional 15 minutes, tasting and adjusting the salt if necessary.  

To serve, remove the meatballs and place them in a serving bowl with a bit of sauce still clinging to them.  Toss 1 lb. of hot cooked pasta (spaghetti or rigatoni work well) in the sauce to coat it, adding a splash of the starchy pasta water if necessary, and serve the dressed pasta and the meatballs separately, passing additional sauce at the table.  Garnish with plenty of freshly grated cheese and a sprinkle of chopped fresh flat-leaf parsley.  

My Notes:  I just used 1/2 cup dry red wine, I didn't want to buy and open a bottle of port just to use 1/4 cup!  I explained my breadcrumb problem above.  I also used a box of Pomi chopped tomatoes (which I found at my grocery store) instead of a can of whole tomatoes.  

Sicilian Ragusana with Caramelized Onions, Wilted Escarole and Radichio

Sicilian Ragusana with Caramelized Onions, Wilted Escarole and Radicchio

• 2 Sausage Ragusana or any other sweet sausage
• 1/2 Red Onion, thinly sliced
• 1/2 Bunch Escarole, sliced
• 1/2 Bunch Radicchio, sliced
• 2 Garlic Cloves, thinly sliced
• 1-2 2 tsp Fresh Thyme, minced
• 1/4 cup Red Wine (or chicken stock)

The deli counter at my grocery store sells Sicilian Ragusana sausage, a mix of veal, pork, cinnamon, cayenne and raisins. It is a slightly sweet sausage pairing well with bitter greens (Cacio e Pepe with Arugula and Sausage). I caramelized the onions then added the garlic to the pan to brown, also mixing in the thyme to give it a chance to soften. Once the garlic was browned I tossed in the escarole, radicchio and a swirl of red wine. While this wilted I cooked the sausages for about 12-15 minutes. Once cooked I removed and tented with foil. To the sausage pan I added a bit of red wine and water and scraped up the brown bits, then added this liquid to my escarole & radicchio. Once the wine had cooked off I plated with the sausage and a slice of Cabernet miche and some Cowgirl Creamery Purple Haze Goat Cheese (with lavender and fennel pollen).

The sweetness of the sausage combined with the bitterness of the greens and the richness of the caramelized onions was a great combination. It was also great to play around with sweet & savory flavors.

Caramelized Onion & Radicchio, Mushroom and Chicken Pizza

I had one lavash left after Dinner and a Movie so I decided to use up a bunch of ingredients in my fridge for another pizza night!

Caramelized Onion & Radicchio, Mushroom and Chicken Pizza

• 10 or so mushrooms, chopped
• 1 tsp Fresh Thyme, chopped
• Squeeze of Lemon Juice
• 1 Small Red Onion, thinly sliced
• 1/2 Bunch Radicchio, thinly sliced
• Dash Honey
• 1 tsp minced Fresh Rosemary and Thyme
• Roasted, Shredded Chicken (optional)
• 1 ball Mozzerella, sliced
• 3/4 cup Emmentaler Cheese, shredded (Fontina or Gruyere could substitute)

I sauteed the mushrooms for apx 5 minutes then tossed with the fresh thyme, squeeze of lemon and hearty amt of S&P. To the same pan I added 1 tbs of butter and a dash of olive oil and cooked the onions until caramelized (15-20 minutes). Towards the end of the process I added in the thyme, rosemary and honey. The sugars in the honey help the onion to caramelize and the sweetness balances out the bitterness of the radicchio. To the onions I added the radichio and cooked until wilted (3-4 minutes), then removed from the heat.

I toasted the lavash on both sides (425 degrees, 2-3 mins/side, veg oil on both sides), then removed from the oven and topped with the mixings. I popped back into the oven and cooked for about 5 more minutes until the cheese was bubbling...

This was absolutely delicious and tasted like something you'd order out! It was especially yum with a bit of sriracha.

Happy Groundhog Day!

A little comfort food to get you through the next six weeks of winter (/sixteen weeks for Chicagoans).
  

Buy a baguette, slice it thinly on the bias.  

Make mini sandwiches with real cheddar cheese and put them in a hot pan with a big pat of butter.

  

I have a very high-tech sandwich press:

A half-full tea kettle + a cast iron skillet is a nice amount of weight to press your little sandwiches.  

Grill over medium-low heat until nicely browned, then flip and grill on the other side.  The sandwich press will help ensure even grilling, and your sandwiches will stay sandwiched together.  

Serve with a steaming bowl of soup like Corn Chowder, or a can of good ol' Campbell's Tomato Soup.  

Grilled Rack of Lamb and Lamb Stew

Happy Monday!  We had a surprisingly indulgent weekend.  By day we shopped tirelessly for items to put on our wedding registry. We are having a hell of a time finding flatware that we like.  How can I be sure which fork I'm going to want to eat with for the next twenty, thirty, fifty years?!  Trevor's grandfather recently passed away at the age of ninety four, so this is an even bigger concern for him.  He may have to use whatever flatware we choose for the next sixty seven years!

By night we feasted on lamb and sampled some of the wines we are considering serving at our upcoming wedding.  Friday night Trevor grilled a beautiful rack of lamb.  I made Creamy Parmesan Polenta from the most recent issue of Cook's Illustrated, along with the Broccoli Rabe, Sundried Tomato and Pine Nut Topping.  I wasn't all that pleased with the Polenta-- I thought the proportions of the recipe were a little off.  Our polenta was quite soupy.  The lamb was beautiful, decadent, finger-licking good.  Rack of Lamb is definitely a special occasion food, at roughly $30 for 6 chops.  Valentine's Day is coming up... this would be a great thing to cook for your sweetie!  

Rack of Lamb

Serves 2, enough marinade for 6 chops

4 large cloves garlic

2 tablespoons pine nuts

3 tablespoons fresh rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried marjoram

3 tablespoons grated parmesan

1/4 cup olive oil

Salt 

• Combine all ingredients (with the exception of the salt) in a food processor until finely chopped.
• Sprinkle the lamb rack generously with salt.  Spread herb paste over racks, and let sit at room temperature for 30 minutes to an hour.  
• Grill until internal temperature reaches 130 degrees for medium-rare.
• Alternately, preheat oven to 450.  Heat 2 tablespoons olive oil in heavy large skillet over high heat.  Place lamb rack, meat side down, in skillet.  Sear until golden, about 2 minutes.  Place on baking sheet, meat side up.  Roast meat in oven until thermometer registers appropriate temperature, about 20 minutes.  
• Transfer grilled or roasted lamb to platter, let stand 15 minutes before carving and serving. 

Creamy Parmesan Polenta

Cook's Illustrated, March 2010

Serves 4 as a main course with a topping, or 6-8 as a side dish

7 1/2 cups water

1 1/2 teaspoons table salt

pinch baking soda

1 1/2 cups coarse-ground cornmeal 

2 tablespoons unsalted butter

4 ounces good-quality parmesan cheese, grated (about 2 cups)

Ground black pepper

• Bring water to boil in a heavy-bottomed 4 quart saucepan over medium-high heat.  Stir in salt and baking soda.  Slowly pour cornmeal into water in steady stream, while stirring back and forth with rubber spatula or wooden spoon.  Bring mixture to a boil, stirring constantly, about 1 minute.  Reduce heat to lowest possible setting and cover.  
• After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.)  Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer.  (Polenta should be loose and barely hold it's shape, but will continue to thicken as it cools.)
• Remove from heat, stir in butter and Parmesan, and season to taste with black pepper.  Let stand, covered, 5 minutes.  Serve with additional freshly grated Parmesan.  

Our notes:  Our polenta was way too soupy, I might suggest starting with 5 1/2-6 cups of water, though I haven't tested that amount myself.  If you need to thin out the polenta you can always add more water-- right?!  We used Bob's Red Mill Coarse Grind Cornmeal.  

Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping

Cook's Illustrated, March 2010

4 Servings

3 tablespoons extra-virgin olive oil

6 medium cloves garlic, minced or pressed (about 2 tablespoons)

1/2 teaspoon red pepper flakes

1/2 cup drained oil-packed sun-dried tomatoes, coarsely chopped

1/2 teaspoon table salt

1 bunch broccoli rabe (about 1 pound), washed, trimmed, and cut into 1 1/2 inch pieces

1/4 cup low-sodium chicken broth

3 tablespoons pine nuts, toasted

• Heat oil, garlic, red pepper flakes, sun-dried tomatoes and salt in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until garlic is fragrant and slightly toasted, about 1 1/2 minutes.  Add broccoli rabe and broth; cover and cook until rabe turns bright green, about 2 minutes.  Uncover and cook, stirring frequently, until most of the broth has evaporated and rabe is just tender, 2 to 3 minutes.  Season to taste with salt.  Serve over polenta, sprinkling individual portions with pine nuts.  

Our Notes:  Be sure to trim the broccoli rabe a good 1-2 inches from the end.  You can eat the leaves, so do not discard!  Rinse well in a bowl of cold water, change water until you no longer see grit.  Broccoli Rabe is quite bitter, so if you don't like the taste I would suggest substituting Broccolini or another green like spinach or chard.  

Now... on to the Lamb Stew!

Sunday night Trevor made Jacques Pepin's Lamb Curry from More Fast Food My Way.  This is the second time we have made this dish, and it is really excellent.  The sweetness of the fruit balances out the richness of the lamb, and the spice isn't too cloying.   This is an excellent supper for a cold winter's night, and a great alternative to your regular old pot roast, beef stew, or beef chili.  

Lamb Curry

Serves 4

2 pounds lamb stew meat

2 cups diced onions (1-inch pieces)

3 tablespoons coarsely chopped garlic

1 1/2 cups coarsely diced tomatoes (we used boxed tomatoes)

1 apple, cored but not peeled, cut into 1-inch pieces

1 banana, peeled and sliced

1 tablespoon chopped jalapeno, or to taste

1 cup coconut milk, well-stirred

2 1/2 tablespoons curry powder, or more to taste

1 teaspoon ground cumin, or more to taste

1 teaspoon salt

2 bay leaves

1/2 cup fruity white wine

2 tablespoons instant flour, such as Wondra

Hot cooked rice

Chopped fresh cilantro leaves

• Put lamb, onions, garlic, tomatoes, apple, banana, jalapeno, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker.  Sprinkle the flour on top and mix well.  
• Bring to a boil over high heat.  Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure if your cooker does not register pounds) is reached.  Reduce heat and cook for 25 minutes, maintaining desired pressure.  
• Decompress the pressure cooker according to the manufacturer's instructions; remove the lid.  Remove and discard bay leaves.  Taste and adjust seasoning if necessary.  Ladle over rice.  

Stove Top Directions: 

• Instead of using a pressure cooker, you can simmer the curry, covered, in an enameled cast-iron pot until tender, 1 1/4 to 1 1/2 hours.  

Our notes:  Trevor dredged the lamb in regular old flour and browned it in our stock pot in batches.  He set aside the browned meat and sauteed the onions and toasted the spices in the same pot.  When the spices were fragrant he stirred in the other ingredients and the lamb and simmered on the stove for about an hour and a half.