Buttermilk Mac n' Cheese with Chard and Peas

(Click on photos for a close up!)

Rain?  I am sorry to hear that.  Dare I say that it is deliciously warm and sunny here in Texas?  With all of this sunshine our garden has been going crazy.  The mustard greens are about as tall as me, the brussels sprouts are almost big enough to eat, and the chard just keeps growing.  Last night I snipped off about 30 leaves of chard and decided to incorporate them into a baked pasta dish.  Trevor and I are on a kick of what we like to call "Healthy Living".  Healthy Living requires cutting back on booze and meat, eating more fruits and veggies and drinking a lot of water.  While this dinner is not low-cal or fat free, it is seriously delicious and packed with healthy greens.  

I made my usual mac n' cheese but instead of adding 2 cups of milk to my bechamel I added one cup of milk and one and a half cups of buttermilk.  Buttermilk gives the dish a tangy kick, which works well with the rich cheeses, sweet peas and slightly bitter greens.  If y'all in the Northeast are in need of some comfort food, you must give this recipe a try!  

Buttermilk Mac n' Cheese with Chard and Peas

Serves 4-6

Ingredients: 

1 lb. box of Farfalle or pasta of your choice

1-2 bunches of fresh chard

1 bag frozen peas

Bechamel:

3 tbsp. butter

3 tbsp. flour

1 shallot, minced

1 tbsp Coleman's mustard

A few shakes of dried marjoram, paprika and cayenne pepper

1 cup whole milk

1 1/2 cups buttermilk

3 cups grated cheese (I used a combination of gruyere, cheddar and parmesan)

Breadcrumbs or panko and extra butter to top

Directions: 

Wash chard and slice off stems at the bottoms of the leaves.  If the stems are particularly tough, cut them out of the leaves.  Blanch greens in boiling water for about 30 seconds or until they turn bright green.  Place in a colander and let cool.  When greens are cool enough to touch, squeeze out excess liquid and chop into bite-size ribbons.  Set aside.  

Cook pasta until just al dente.  Throw the peas in at the very end, cook for roughly 30 seconds and drain.  

In a large pot (I used the one I boiled my pasta in) melt butter.  Add shallots and saute 1-2 minutes until soft.  Whisk in flour to make a roux and let roux toast for a minute or two.  When roux is fragrant and toasty smelling, whisk in mustard powder and herbs/spices, then whisk in milk.  Turn heat down to low and add buttermilk and cheeses, stirring until cheeses are melted.  Add pasta, peas and chard in with the cheese sauce, stirring well to combine.  Season to taste.

Pour mac n' cheese into a buttered cast iron skillet or dish.  Top with breadcrumbs and dot with butter.  Bake for about 15 minutes in a 425 oven until bubbly and browned on top.  Serve as-is, or with a few shakes of Frank's Red Hot for a little added kick!

Rain, Rain, GO AWAY!

If you live anywhere on the East Coast you are probably getting hit with the same rain that is blowing through NYC. It is absolutely awful!! So while I would love to be celebrating spring with fresh vegetables, last night was a better night for a winter meal! This recipe was born out of ingredients in my fridge and pantry to avoid a stop at the grocery store.

Quick Beef Stew

• 2 Boneless Rib Eyes
• 2 tbs Tomato Paste
• 1 Can White Beans
• 1 Can Whole Tomatoes- no juice
• 1/2 Fennel Bulb, cut into large pieces
• 1 Yukon Potato, cut into 1/2" cubes
• 3 Scallions, chopped
• 1 Can Beef Stock
• 2 Sprigs Fresh Rosemary, finely chopped
• 2 tsp Thyme, chopped
• 1 Sprig Fresh Sage, finely chopped
• 1 tsp Cumin
• 1 tbs Worcester
• 4-5 Garlic Cloves, smashed

For starters, preheat your oven to 425 degrees. I started the soup on the stove, then transferred to the oven to finish cooking.

Boneless rib eye steaks are very thin and when served simply, tend to look skimpy on the plate. Typically I pound them out and stuff them (see here), but I thought their fattiness would make them a good cut for this quick stew. I cut into 1" pieces and dredged in flour, then browned in olive oil for 2 mins or so per side. While the steak cooked I also let the tomato paste caramelize in the corner of the pan. After that I added in the remaining ingredients and deglazed with the beef stock until the stock covered the vegetables by about 1 inch. I brought the stew to a boil, covered, and cooked in the oven for 35-40 minutes or until thickened.

This wasn't anything high end, but it was warm and a perfect dose of comfort on a rainy night!

Le Weekend

FRIDAY...

Wine on the patio. 

SATURDAY...

Beets from our garden.

Beet & Fingerling Potato 'Salad' with Pecans, Meyer Lemon Zest and Chives.
Not pictured:  Meyer Lemon, Dill & Sour Cream Dressing.  Delicious!

Surf n' Turf with New York Strip & Gulf Shrimp.

The salad (with the Meyer Lemon, Dill & Sour Cream Dressing). 

SUNDAY...

Extra Firm Tofu drained, cubed, dredged in cornstarch and fried in peanut oil.  

My new favorite tofu preparation!

Rice Salad with Tofu and Tahini Dressing.  

THE END. 

Sausage, Caramelized Fennel and Three Cheese Pizza

Sausage, Caramelized Fennel and Three Cheese Pizza

• Lavash Bread
• Olive Oil
• Tomato Sauce
• 2 Sweet Italian Sausages
• 1/4 tsp Fennel Seeds, chopped
• Fennel, thinly sliced
• Red Pepper Flakes
• Red Onion, sliced
• Ricotta
• Mozzerella, sliced
• Goat Cheese
• Parsley

Coat lavash in vegetable oil and toast in a 425 degree oven for 3-5 minutes per side, or until browned. Remove from the oven and set aside. Remove the sausage from the casing and mix in the fennel seeds. Form the sausage into balls and press into a thin oval shapes, the thinner the better. Brown in a saute pan over medium-high heat and drain on paper towels. Add the thinly sliced fennel to the pan with a dash of red pepper flakes and cook over low heat until brown and crisp (apx 35 mins), then dry on paper towels. Warm up your sauce in the saute pan and assemble your pizza.

Start with a thin layer of tomato sauce, then added a mix of the cheeses, sausage, fennel and thinly sliced red onion. Cook for 5 or so minutes in the 425 degree oven and garnish with parsley.

I love making homemade pizza and I never feel as guilty as I do when I order out. Check out my other pizza recipes - Caramelized Onion & Radicchio Chicken Pizza, Roasted Eggplant and Pesto Pizza and Greek Salad Pizza

Cold Soba Noodles with Peanut Dressing

I have had a package of Soba (Japanese Buckwheat noodles) in my cupboard for several months.  I look at them and try to think of something inspired and wonderful I can make with them, and too often get intimidated and reach for a pack of spaghetti instead.  

I am so glad that I decided to work with these noodles last night, because this is one of the most delicious dishes I have concocted in quite some time.  I will also say that this is the first time I have cooked tofu and really, REALLY enjoyed it.  The texture was just right.  The flavors in this dish were spot on.  I ate two big bowls and gave myself a bellyache.  You could also make this with spaghetti, but I suggest giving Soba a try.  Other veggies that I think would work well in this: snow peas, carrot, red bell pepper, blanched spinach, edamame... ?

Cold Soba Noodles with Peanut Dressing

Serves 2 generously as an entree, 4 as a side dish.

2 bunches Soba Noodles

1/2 bunch asparagus, chopped into 1 in. pieces

1 small-med cucumber, diced

1 tbsp sesame seeds

2 green onions, chopped

1 package extra firm tofu (I like WestSoy)

1/4 cup cornstarch

peanut oil

Dressing: 

1/2 cup organic peanut butter (less sweet than Skippy, Jif etc.)

1/4 cup rice wine vinegar

1/4 cup chopped cilantro

2 cloves garlic, crushed

one 1 1/2 in. piece of ginger, minced

1 large pinch red chili flakes

1-2 tsbp soy sauce

1 tsp. honey

Drain tofu between two paper towels.  

Bring water to a boil in a saucepan.  Add noodles to boiling water.  When noodles are just about done cooking (after 4-5 minutes), toss in the asparagus and cook for another 30 seconds.  Drain noodles and asparagus in a colander and rinse well under cold water.  

*In a food processor, combine ingredients for the dressing.  Thin with hot water if necessary.  When dressing is to your liking, toss half of the dressing with the noodles and asparagus.  

Bring peanut oil to smoking point in a large skillet.  Cut the drained tofu into 1 in. cubes and dredge in cornstarch.  Sprinkle with salt and fry tofu cubes in oil, tossing until lightly browned on all sides.  Remove to paper towel to drain.  When tofu cubes are just warm, toss them in with the noodles, asparagus, green onion, cucumber and sesame seeds.  Add more dressing to taste.  Serve chilled or at room temperature.  Excellent with a squeeze of lime juice, drizzle of sesame oil and a wedge of fresh avocado!   Some crumbled peanuts would also be an excellent topper.  

* Disclaimer: I don't measure all of my ingredients as I use them!  In a dish like this, I find it's a pinch here and a splash there to achieve a good flavor balance.  If you like your peanut noodles more peanutty, add more peanut butter!  If you like bitter flavors, add more vinegar or a squeeze of lime juice.  If you like heat, dial up the chili flakes.  If you like sweet, add more honey or a bit of sugar.  My only advice is to add things in small increments.  It's always easier to add more of something, and generally impossible to add less.  

Salmon with Tarragon Butter

I've got the gardening bug.  Spring hit Austin and I have spent the last week hunched over pulling weeds, planting seeds and bushes, and spreading mulch.  I haven't been walking as much as hobbling, due to crippling soreness in my hamstrings and shoulders.  I'm normally a very fast walker, so when I take Cindy on her daily walk she looks at me like 'are you seriously walking this slowly?!'

Last night I was tired but I still wanted something good for dinner.  This fish was easy to prepare and delicious!  Tarragon is an herb with an anise-like flavor.  The combination of fresh tarragon, parsley and lemon zest is a wonderful complement to a rich, fattier fish like salmon.  Tarragon Butter is also an excellent accompaniment to steamed or poached asparagus.  Asparagus is in season now, down from around $4/lb to $2/lb at our grocery store.  

Salmon with Tarragon Butter

Serves 2

1 lb. salmon

For the Tarragon Butter:

4 tbsp unsalted butter, room temperature

zest 1 lemon

1 1/2 tbsp chopped fresh tarragon

1 tbsp chopped fresh parsley

1 small shallot, finely chopped

In a small nonstick skillet saute the finely chopped shallot in a pat of butter until translucent but not browned.  Scrape shallot into a small bowl, and mix with other butter ingredients until well blended.  Place in refrigerator to set.  

______________________

Heat a seasoned cast iron skillet on the stovetop until hot and spray with some cooking oil.  Season fish with S&P on both sides and place fish skin side down in skillet.  Cook for 2 minutes on the stovetop, then place under broiler set to low.  Cook 7-8 minutes, or until fish is cooked to your liking.  Place fish on a serving platter and spread generously with Tarragon Butter. Serve immediately, with extra Tarragon Butter on the side.  

Italian Wedding Soup

Yesterday was a busy day- after a crazy day of work I sucked it up and went shopping for new work clothes (fun). Three hours later I arrived home exhausted and in need of comfort food! I had the makings for a simple soup and decided to go with Italian Wedding Soup when I found ground chicken in my freezer.

Italian Wedding Soup

• 1/2 lb Ground Chicken
• 1/2 cup Bread Crumbs (apx)
• 1/2 Egg, whisked
• 1-2 tbs Flour (apx)
• 4 Garlic Cloves, minced
• 1 Small Yellow Onion, finely chopped (I also added sliced scallions)
• 2 tbs Tomato Paste
• 1-2 tsp Red Pepper Flakes (to taste)
• 6 or so Button Mushrooms, sliced
• Escarole, rough chopped
• 48 oz can Chicken Stock
• 1 tbs Worcester Sauce (apx)
• Egg Noodles, cooked
• Parmesan (garnish)

First I combined the chicken, bread crumbs, egg, S&P and a bit of flour to make the meatballs. Ground chicken can be really sticky so I added a significant amount of bread crumbs and flour to help keep it together. I wasn't sure how this was going to turn out but it ended up making the meatballs taste a bit like matzoh balls, which I really liked!

I browned the meatballs in a soup pot for 3-4 mins per side, then removed to a plate. I then added the garlic, onions, tomato paste and red pepper flakes, sauteing until soft. Then I added the mushrooms and escarole and tossed until the escarole had begun to wilt. At that point I added the meatballs, chicken stock and Worcester sauce. I brought to a boil, reduced to a simmer and cooked for a few minutes until the meatballs were cooked through. Lastly, I added in the cooked egg noodles.

You can't go wrong with a soup like this. Similar to my escarole, chicken and white bean soup it has a garlicky flavorful broth that's accented by bitter greens and the starch of your choice. Super simple, super yum.

Sirloin Burgers with Sauteed Mushrooms, Caramelized Onions and Whiskey Blue Cheese Sauce

Title says it all...

Sirloin Burgers with Sauteed Mushrooms, Caramelized Onions and Whiskey Blue Cheese Sauce

• 1/2 lb Ground Sirloin
• 4-5 Button Mushrooms, chopped
• Oregano
• 1 Egg Yolk
• Flour for dredging
• Small Yellow Onion, thinly sliced
• Tomato & Bib Lettuce (optional)
• 1 Garlic Clove, minced
• Jack Daniels
• Blue Cheese
• Cornstarch
• Worcester Sauce
• Egg Yolk

I made this meal in advance leaving only the burgers to be cooked, which meant I could enjoy 60 Minutes and The Pacific with limited interruptions...yay Sunday!

I sauteed the mushrooms until they were browned then sprinkled with salt and oregano and set aside to cool. Once cooled I mixed in with the sirloin and an egg yolk. Because mushrooms carry so much moisture I was concerned about the burgers falling apart. I though the egg yolk, and dredging the patties in flour would help hold the burgers together. I popped the patties in the fridge until I was ready to cook them.

Next I caramelized the onions (low heat, butter, olive oil, 25-30 mins stirring consistently) until they were brown and crispy then drained on paper towels.

For the whiskey blue cheese sauce I used a method similar to making fondue- slowly melting the cheese into the boiling liquid until the liquor burns off, then adding cornstarch to achieve the desired consistency. I sauteed the garlic in a bit of butter then added maybe 1/4 cup of Jack Daniels whiskey to the pan. I let it boil up then slowly stirred in chunks of blue cheese. After about 10 minutes of simmering the alcohol had burned off (you can tell when it no longer tastes like whiskey) and I added salt, pepper and a bit of Worcester sauce. I removed a bit of the liquid to a bowl and whisked with 1 tsp of cornstarch then added back into the sauce to help it thicken. Because I initially started with too much whiskey I had to play around with the proportions for awhile and ended up adding some mayonnaise to get a spreadable consistency.

When we were ready to eat I grilled the burgers for 5-6 minutes per side and served on toasted buns spread with the whiskey blue cheese sauce plus lettuce, tomato and crispy caramelized onions.

Not surprisingly, these burgers were delicious! The mushrooms kept the patties moist and the rich whiskey and blue cheese sauce and caramelized onions were balanced by the lettuce and tart tomato.

Slow Roasted Short Ribs with Moroccan Spices

Some new additions to our kitchen... Jacques & Julia (signed!) 

and our new red dutch oven.

The shortribs!

Cindy licking the bowl (and the floor) clean.

For my wedding my Aunt Amy put together an amazing cookbook with recipes from all of my dearest family and friends.  "Caitlin's Wedding Cookbook" is sure to become a classic in our kitchen!  The other night I made Amy's recipe for braised beef short ribs with Moroccan spices in my gorgeous new flame-red Le Creuset.  

Trevor and I loved this dish.  The spice is well-balanced and not overwhelming for those who may have an aversion towards heavily spiced food.  Short ribs, while very trendy at the moment, are also quite inexpensive (around $5/lb at our grocers).  Amy said she served this recipe at a dinner party and I agree that it seems perfect for a crowd!

Slow Roasted Short Ribs with Moroccan Spices

Serves 4

From Caitlin’s Wedding Cookbook, 2010

Recipe by Amy K. Fox

8 Boneless Short Ribs

3 tbsp Wondra

1 Vidalia Onion, finely chopped

2 cans low sodium beef stock

1/2 cup red wine

2 bay leaves

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp allspice

1/2 tsp cayenne

1/2 tsp ginger

1 cup shredded carrots

1/2 pack frozen pearl onions

2 tbsp canola oil

In a large enamel dutch oven heat canola oil until almost smoking.  Place short ribs in a plastic bag with Wondra and a generous amount of salt and pepper.  Shake until evenly coated.  Place shortribs in dutch oven and brown evenly on all sides, aproximately 10 minutes.  Transfer short ribs onto a plate.  Turn the heat to medium and quickly add onions, scraping up bits from the bottom of the pan.  Add all of the spices with the exception of the bay leaves to the onions and stir frequently for the next 5 minutes.  Add carrots and pearl onions, stir to coat and then pour in wine and stock.  Add bay leaves and browned short ribs and bring to a simmer, then place uncovered in a 325 oven and cook for 1 1/2-2 hours, or until fork tender.  

My Notes: Amy served her short ribs over whipped sweet potatoes.  I served ours over buttered, parsleyed couscous.  You want something that can sop up all of the delicious sauce!  I used grated fresh ginger because I had some on hand, and all-purpose flour instead of Wondra.  Our butcher only had bone-in short ribs which worked out just fine.  We enjoyed this dinner with a great bottle of 2007 Sierra Cantabria Rioja.  (Our wine guy said the 2004 is long gone!)

Thai Chili Snapper with Coconut Rice and Baby Bok Choy

Thai Chili Snapper with Coconut Rice and Baby Bok Choy

While I enjoy cooking solo, the real joy of cooking is sharing it with your friends and family. Last night Lauren (friend of 13+yrs) came over and inspired by the delicious whole snapper available at my grocery store we concocted a meal that was one of the best we've ever made.....or eaten!

Thai Chili Snapper with Coconut Rice and Baby Bok Choy

Timing

• Snapper: 2-3 minutes per side on heated grill pan; 20-25 minutes in 450 degree oven
• Coconut Rice: 15 minutes on stove top
• Bok Choy: 6-8 minutes on stove top

Ingredients

• 1 Snapper- scales, fins & guts removed, tail left on
• 1 cup Jasmine Rice
• 1 1/2 cups Coconut Milk (canned)
• 1 tbs butter (optional)
• Fresh Basil, chopped
• Fresh Flat Leaf Parsley, stems & leaves
• Fresh Cilantro, stems & Leaves
• Lemon
• Baby Bok Choy, halved

Chili Rub

• 1 1/2 Habanero peppers, minced (or to taste)
• 1/2 Jalapeno pepper, minced
• 1/2 Serrano Pepper, minced
• 3/4 Red Bell Pepper, minced
• 3-4 Cloves Garlic, minced
• Handful of Fresh Cilantro, minced
• 2-3 tbs Fresh Ginger, minced
• 2 tsp Kosher Salt & a few turns of fresh Pepper
• Lime Zest & juice of 1/2 a lime
• 1-2 tbs Olive Oil

To start we mashed together the ingredients for the chili rub, beginning with the peppers, garlic, cilantro, ginger, salt and lime zest. We used a pestle to grind this mix into a pulp then added the olive oil and lime juice. You want this to resemble a pesto in texture so add the liquid elements accordingly. When we taste tested the rub it was very spicy but keep in mind it is flavoring a whole fish and will be balanced by the coconut rice. If you want to decrease the spice level, reduce the amount of habanero peppers used.

Next we preheated the oven to 450 degrees as well as the flat side of a grill pan over high heat. You want to brown the skin of the fish before it goes in the oven so it becomes slightly crispy. Cut 3 slices into each side of the fish, cut just until you feel the bone hit your knife. Rub the chili mix into the cuts of the fish and all over the sides and inside of the fish. Next stuff the fish with a handful of parsley stems & leaves and a handful of cilantro stems and leaves, plus a few 1/4" slices of lemon. We decided off the bat that we were going to eat the eyeballs so we rubbed extra spice on them to help ease the bizarre food experience.

Carefully transfer the fish onto the oiled flat side of the grill pan and cook for 2-3 minutes or until browned, then flip. The easiest way to do this is with two spatulas and a set of tongs to guide the process. Once the fish is browned place on a baking sheet with parchment paper and transfer to the oven. If you have a roasting pan use that instead, it will help crisp up the skin. While the fish cooks start your rice by combining the coconut milk, jasmine rice, 1 tbs butter and 1 tspish salt. Bring to a boil then reduce to low heat and cook covered for 10-15 minutes. We stopped cooking the rice a few minutes short of the recommended cook time because we figured the coconut milk meant would reduce (and burn) faster then rice cooked in water.

You know the fish is done with its white throughout and the juices run clear. We stopped the cook process a bit short of being white throughout, allowing the fish to finish cooking as it cooled. While the fish rested we cooked the bok choy in a saute pan over high heat for 6 minutes or until tender. We served the fish on top of the coconut rice, garnished with fresh basil, limes and bok choy.

WOW. This was a really ridiculous meal. The coconut rice was like delicious savory ice cream, super creamy and a beautiful white color. It also clumped together like sushi rice which made it easy to eat with chopstick. The spicy snapper contrasted wonderfully with the coconut rice. The BEST part was the cheeks, which you get by carefully inserting your fork under where you'd imagine the fish cheek bone to be (under the eye) and lifting it out. This part of the fish is sweet and rich and fatty- so awesome. If you want to hear about what the eyeball tasted like read the next paragraph, if you are easily nauseous probably better to ignore.

So here is the deal with snapper eyeballs. They don't taste bizarre but the texture is extremely weird. The liquid is normal and tastes like the rest of the fish, but the white part of the eye condenses into this ball with a hard center and this semi solid part you can eat. It tastes kind of good but I don't really understand the point, especially because you feel very much like you are eating someones eyeball, which is just gross.

Check out other Lauren & Sarah foodie adventures in Fall Feast, Oyster & Shrimp 'Po Boys and Peach Berry Cobbler, Out & About: Peking Duck House & Shark Week!

Squid Ink Pasta Puttanesca and Fried Ricotta

Pasta puttanesca is one of my favorite salty dishes- it is a simple tomato sauce with anchovies, capers and olives. I modified this dish as I didn't have olives on hand but added some flair by using store bought freshly made squid ink pasta. To add an additional WOW factor I topped with fried ricotta.

Squid Ink Pasta Puttansesca

• Pasta of choice
• 1 Small Yellow Onion, minced
• 2 Garlic Cloves, minced
• 1 tbs Tomato Paste
• 1 tbs Capers, chopped
• 1 tin Anchovies, oil and fish
• 1 Can Whole Peeled Tomatoes (no sauce)
• White Wine
• 2 tsp Lemon Zest & Squeeze of Lemon Juice

Fried Ricotta

• Ricotta
• 1/2 Egg Yolk
• Chopped Parsley
• 1/4 tsp Nutmeg
• 1 tsp Garlic, minced
• S&P
• Breadcrumbs, Flour & 1 Whisked Egg

I started by mixing together my ricotta ingredients, allowing time for the mix to chill before frying. I combined the ricotta, parsley, nutmeg, garlic and S&P to taste, then stirred in 1/2 of an egg yolk (just enough to see a bit of yellow color). I set this in the fridge to cool and started on my puttanesca sauce.

I sauteed the onions, garlic & tomato paste for a few minutes then added the capers, anchovies, tomatoes, swirl of white wine, lemon zest and juice. Give the mix a stir, breaking up the tomatoes into large chunks, then cover and simmer for 10-15 minutes until thickened and the anchovies have dissolved.

While the sauce cooked I boiled my pasta water and prepared the fried ricotta. I removed the ricotta from the fridge and formed into two balls (small clementine sized), which I then rolled in flower, dipped in egg then bread crumbs. I fried the ricotta in a medium saute pan with 1-2 inches of vegetable oil until browned, turning throughout to achieve even cooking (1-2 minutes). Be wary of the spatter and remove to papertowels once cooked.

I tossed the pasta with the puttanesca sauce (plus 1 ladle of pasta water) and topped with the ricotta, fresh parsley and parmesan cheese.

I was really happy with how this dish turned out, despite overcooking the fresh pasta (FYI it requires less cook time then regular pasta). The modified puttanesca sauce was simple and delicious and the slightly sweet and lemony ricotta played well off of it's saltiness.

Roasted Bacon over Heirloom Tomatoes, Wilted Dandelion Greens and White Bean Puree

terrible picture of a delicious dish!

This week I challenged myself to cook with ingredients that I hadn't worked with before, or to treat my standard ingredients in a new way. After a trip to the grocery store I was inspired to make the below dish.

Roasted Bacon over Heirloom Tomatoes, Wilted Dandelion Greens and White Bean Puree

• Thick Cut Bacon (2" x 2" sq)
• Herbs de Provence
• 1 small Yellow Onion, chopped
• 2 tbs Tomato Paste
• Red Pepper Flakes
• Dandelion Stems & Leaves, leaves chopped roughly, stems left whole
• 1 Large Heirloom Tomato, cut into large bites
• 1 Garlic Head, roasted, cloves removed and mashed into a paste
• Cumin
• 5-6 leaves Fresh Basil, chopped
• Dry White Wine or Chicken Stock
• 1/2 Can White Beans
• 1 Yukon Potato, boiled
• 2 tbs Butter
• Cayenne
• Feta (optional)
• Toasted pine nuts (optional)

I started out by roasting the garlic and bacon (separately) in a preheated 400 degree oven. I spiced the bacon with herbs de provence, S&P and a drizzle of olive oil and roasted in a saute pan to catch the drippings to use later to cook the vegetables. I cut the top off of the garlic, drizzled with olive oil and wrapped in foil. The bacon took about 30 minutes, the garlic 45-1hr or until golden.

When the bacon was done I set aside and drained off most of the bacon grease, then allowed the pan to cool before handling. Note: be sure to leave an oven mitt on the handle of the pan or I guarantee you will grab it and scald your most precious cooking tool!

While the pan cooled I blended together the beans, potato, butter and cayenne until it had a creamy consistency (I also added a little bacon fat shhh....). Heat this up in a pan or microwave prior to serving.

Once the bacon pan had cooled I sauteed the onions, tomato paste and red pepper flakes until soft. I deglazed the pan with a swirl of Sauvingon Blanc then added the roasted garlic paste, tomatoes, dandelion stems and leaves, dash of cumin, basil and S&P. I covered this and let cook for about 5-7 minutes or until tender.

I served the vegetables over the white bean puree and topped with sliced bacon, crumbled feta, toasted pine nuts and fresh parsley.

This was really really delicious! Flavor-wise, the slightly bitter dandelion greens were balanced by the smooth roasted garlic and tart tomatoes. If I'm being extremely picky I would say this dish needed a sturdier element as it turned into a delicious mush on the plate. Next time I would cook the stems al dente to give the dish some height and crunch.

Also a quick note on roasted bacon. I did this on a whim the other night with leftover thick cut bacon and discovered a whole new world of yum. When you roast bacon the less fatty parts begin to resemble tender pork (duh), the outside develops a crispy crust and the fatty portions cook enough to not resemble raw fat but a smooth delicious salty treat! Of course you want to use this in moderation but incorporating small amounts provides a POW of flavor!

Bag Full of Herbs

As the weather turns springlike in Central Texas, I have been craving brighter, fresher flavors in my food. This weekend I went to the grocery store and came home with a bag full of cilantro, parsley, mint, jalapenos, shallots, green onions, lemons and limes. Sunday I made a chimichurri dressing for my potato salad and to serve as a condiment with our flank steak. Last night I made another chimichurri as a marinade for pork tenderloin, which I served alongside a couscous studded with plump golden raisins, toasted pistachios, and shreds of fresh parsley and mint. The below recipe serves 2 and can easily be multiplied. Both the chimichurri and couscous are open to interpretation. Feel free to add or substitute other fresh herbs that you may have on hand!

Chimichurri Pork Tenderloin and

Couscous with Pistachio, Parsley, Raisin & Mint

Chimichurri:

1/2 cup chopped parsley

1/2 cup chopped cilantro

2 tbsp chopped mint

1 shallot, minced

2 cloves garlic, crushed

1/3 cup olive oil

1 tbsp salt

Zest and juice of one lime

2 tbsp red wine vinegar

freshly ground black pepper

One 1-1/2 pound pork tenderloin

Mix all chimichurri ingredients together and taste for seasoning. Trim pork of excess fat/silverskin, and place pork and chimichurri in a large ziploc baggie. Squeeze out excess air and refrigerate for 4 hours.

Brush off excess marinade and grill pork 12-15 minutes or until done. Serve with couscous.

Couscous:

1 cup uncooked whole wheat couscous

1/4 cup chopped parsley

1/4 cup chopped green onion

2 tbsp chopped mint

1/2 cup golden raisins

1/2 cup toasted pistachios

1/4 cup olive oil

Bring 1 1/2 cups water to boil. Add 1 tsp salt, 1 cup couscous, and raisins. Cover and let sit for 5 minutes. Fluff with fork, then stir in remaining ingredients. Season to taste with salt and freshly ground black pepper. Good with a squeeze of lemon or lime juice.

(To learn a little more about chimichurri, click here.)

Le Weekend

As Thumper said, "If you can't say something nice, don't say nothing at all." Accordingly, this is going to be a short post because I can't say nothing about the DMV, the fact that my name is still Ann, the man in the beret at the dog park, the appearance of our newly "pruned" bushes, or all of the mommies who bring all of their babies to the grocery store and then walk around  r e a l l y  s l o w l y. 

Sunday night we grilled flank steak marinated in a paste of ancho chiles, shallot, garlic, cumin, salt, olive oil and tangerine juice.  I boiled some Marble Creamer potatoes and tossed them with sliced black olives, diced red pepper, and chimichurri sauce for a simple potato salad. Grilled asparagus tips and a bottle of 2007 La Posta Cocina Blend rounded out the meal, which we enjoyed on the patio by the glow of citronella candles.  

Baby Eggplants

Yesterday at Central Market I saw some super cute deep purple glossy baby eggplants.  I snapped up two, along with some Roma tomatoes.  At home I had the rest of the fixings for pizza: garlic, mozzarella, olive oil, white & wheat flour, and a few broccoli florets remaining in the garden box.  

I sliced, salted, drained, rinsed and roasted the eggplant.  I tossed the broccoli florets in olive oil and par-roasted them as well.  Trevor put the above pizza together.  Yum!  I used the same dough recipe as last time, but for some reason this time it came out as more of an olive oily pastry crust, which was soooooo good.  

We also enjoyed a bottle of wine decanted in our lovely new decanter.  Thanks, Jackie and Nate!

By the way Jackie, look what I found at the bottom of a cup of melted lip glosses that was in my old car? 

I believe it's the spare key to your old car.  It's covered in lip gloss as well.  

A day late and a dollar short, but I found it! 

Sunbathing

Last night Trevor and I played a round of tennis and had leftover Coconut Lemongrass Tofu Curry for dinner.  I didn't post the recipe because mehh-- it was kind of boring.  It surprised me too, because anything with coconut and lemongrass in the title should be exotically delicious.  

Cindy is busy doing what she does best, sunbathing on the patio.  I bet she's got a good tan going under all that fur.  

Arugula & Blue Cheese Stuffed Rib-Eye with Horseradish Mashed Potatoes

While cleaning out my fridge this weekend I found a package of boneless rib eyes in my freezer. I have a ton of them and can never figure out the best way to cook them. Because they are so thin, grilling or pan searing them isn't really an option. After regrouping with Caitlin she suggested pounding them out and stuffing them....a-hah moment!

I chose to stuff the rib-eye with arugula, blue cheese and, as a last minute addition, a variety of garlic that looks like an oversized chive- the store suggested chopping in salads or grilling with steaks. It had a mellow onion and garlic flavor which I thought would be a great balance to the peppery arugula.

Arugula & Blue Cheese Stuffed Rib-eye with Horseradish Mashed Potatoes

• 2 Rib-eye
• Large Leaf Arugula, rinsed and stems mostly removed
• Blue Cheese, thickly sliced
• 1 Stem Garlic- dice white parts, quarter stems lengthwise
• dash of Asian Fish Sauce, squeeze of lemon juice, S&P
• Gravy: Chicken or Beef Stock, Cornstarch
• 2 large Yukon Potatoes, peeled and chopped into 1/2" pieces
• 2 tbs Horseradish
• 2-3 tbs Sour Cream
• 1 tbs Butter

To start, I boiled for about 6 minutes. While the potatoes boiled, I placed the steak between two sheets of plastic wrap and pounded until 1/3" thick. Because rib eyes are marbled with fat they fall apart easily so don't over-pound. Next I added a slice of blue cheese, a couple of slices of green garlic stems and a handful of arugula. I drizzled the arugula with a bit of Asian fish sauce, olive oil, lemon juice and S&P. I selected this mix of dressing based on a Food & Wine Recipe for Grilled Rib-Eye Tagliata with Watercress and Potatoes. I thought it would be an interesting compliment to the other ingredients.

I wrapped the steak, secured with toothpicks and sprinkled with S&P and a bit of flour to help create a brown crust.

When the potatoes were fork tender I drained and mashed with the butter, horseradish, sour cream and salt to taste, then covered with foil to keep warm.

In a pan over medium-high heat I cooked the steaks for 2-3 minutes per side or until just browned. I moved the steaks to a plate, removed the tooth picks and tented with foil to rest. I turned down the heat and added a drizzle of olive oil and the white parts of the garlic. Next I added a swirl of chicken stock and scraped up the browned bits. After cooking for about 2 minutes I ladled a portion of the liquid into a bowl and whisked in 1 tsp of cornstarch. I added this liquid back into the pan to thicken up the gravy. Once thickened, I spooned over the top of the potatoes and steak.

I would not have changed anything about this dish! Besides being ridiculously easy, the flavors came together wonderfully and the steak was perfectly cooked. Horseradish has a citrus element that kept the potatoes light and cut the creaminess of the blue cheese. This would be a great meal to entertain with as you can prepare the steaks and mashed potatoes in advance, heating potatoes up in the oven before dinner and grilling the steaks at the last moment.

Quick Chicken Stew Over Egg Noodles

Yesterday was a very long day at the office. I was tired...and hungry...and in no mood to order in. I knew I had some chicken breasts so I made a quick stop at the store to see what type of dinner I could pull together. Caitlin and I must be on the same wavelength because I started thinking about chicken pot pie, but opted for egg noodles over a traditional crust, making it more stew then potpie.

Quick Chicken Stew Over Egg Noodles

• Boneless Skinless Chicken cut into 1" pieces, dredged in flower
• 1 Carrot, chopped
• 1-2 Celery Stalks, chopped
• Button Mushrooms, quartered
• Pearl Onions, defrosted
• 3 Garlic Cloves, chopped
• Sage, Rosemary, Thyme- fresh or dried - apx 2 tbs total
• Chick Stock
• Corn Starch

I cooked the chicken over medium-high heat until slight browned, then removed with a slotted spoon. I turned the heat down and added 1-2 tbs of butter then the carrots, celery, mushrooms, garlic and herbs. I sauteed the veggies until slightly tender (5-6 mins), then added in the pearl onions. I waited to add the onions because they have a lot of water in them and I didn't want them to create a steam effect on the other veggies.

I added the chicken back to the pan and enough stock to come about 1/2" above the veggie mix. I covered and cooked for about 10-15 minutes. Next I needed to thicken up the stock. I ladeled some of the liquid into a separate bowl and mixed in about 1-2 tsp of cornstarch and whisked until there were no lumps. I added this back into the pot and stirred. Once I added the corn starch it only took a few minutes to thicken up, at which point I added S&P, cooked my noodles and served.

This was a very simple and yummy dish. A few things...1) Use fresh spices if you have them and don't be shy quantity wise. When the cook time is short, this broth doesn't have a chance to condense and therefore needs stronger flavor. Maybe consider using poultry seasoning or a bit of cream to give it depth of flavor. 2) Cut the carrots small, large bites of celery are always pretty tasty, but large bites of carrots can be oddly sweet.

TCB

A snapshot from our honeymoon. 

Hello readers!  I'm sorry I haven't been around.  As Elvis would say, I've been TCB (Takin' Care of Business).  Trevor and I were married February 27th, 2010 at Hudson's on the Bend here in Austin.  After a beautiful candlelit ceremony we drank pink champagne and ate rattlesnake cakes before sitting down to a decadent meal.  I had a 16 or 17 oz. ribeye that may have been bigger than the wedding cake.  Good thing there was plenty of red wine to wash it down.  

These last few weeks have been wonderfully happy and exciting.  In addition to my new husband and new name, I was also gifted a new camera (by the aforementioned new husband).  It is big and fancy and I am still learning how to use it, so please bear with me.  

The week leading up to and the week after our wedding I didn't do much cooking.  Last night I wanted to get back into the swing of things, and I was inspired by Mark Bittman's recipe for Chicken Pot Pie topped with a buttermilk biscuit crust.  I did make a few changes to Bittman's recipe... I made a roux with whole milk and bacon fat, used two leeks instead of one, and browned the chicken before adding it in with the rest of the veggies.  This dinner was comfort food at it's best.  I can't remember the last time I made a biscuit, but the buttermilk biscuit topping for this pot pie is very easy and very delicious.  On the side I served asparagus with lemon, shallot and chives and toasted pecans.  

Breakfast for Dinner: Spinach, Caramelized Onion & Muenster Omelet

Serving breakfast for dinner is a great way to mix things up during the week. My fridge is in dire need of a shopping expedition- all I had was condiments, eggs, cheese, onions, broccoli and a bag of spinach. I had thick cut bacon in the freezer which doesn't need to be defrosted to use, so I added it to the mix.

Spinach, Caramelized Onion & Muenster Omelet

• Thick Cut Bacon, cut into thick slices, then into 1/4 inch pieces
• 1 Onion, sliced
• Spinach, chopped
• 1-2 tbs Capers, chopped
• Muenster Cheese, shredded or chopped into small pieces (Swiss or goat would also work)
• 6 Eggs
• 1 Garlic Clove, mashed into a paste
• Sides: Broccoli, Grapefruit (plus lemon, sugar, honey)

I cooked the bacon until crispy, then placed on paper towels to drain. To that pan I added 1 tbs of butter and cooked the onions for 25 minutes until caramelized. I removed the onions and set aside. I cranked the heat to high and added my broccoli and a bit of olive oil and cooked until slightly blackened and bright green.

I whisked together the 6 eggs and the garlic paste until frothy, to help make the omelet fluffy. To my Pam'd pan I added 1/2 of the eggs and waited until almost cooked through then added the bacon, onions, capers, spinach and cheese and folded over. I lowered the heat and cooked for a few minutes more until the spinach had wilted.

I served with sliced grapefruit, sweetened with a mix of honey, lemon juice and sugar.

This omelet was much better then I anticipated. Typically Muenster resembles a American cheese but this was slightly aged so it had a bit of the "stinky cheese" thing going on. This provided a really interesting and strong flavor that you don't typically experience in omelets, it was mellowed out by the onions and the acidity of the capers helped cut through all the heavy flavors. It was really delicious!

MishMash Mexican Rice Bowl

It's not necessarily accurate to call this dish Mexican, but the idea was to create a Mexican Rice Bowl using only the ingredients in my fridge!

Rice

• White Rice (1 cup)
• Chicken Stock (2 cups)
• 1 tbs Butter
• 1 smashed garlic clove
• Fresh Ginger Slices
• Lemon Zest
• Bit of Anchovy Paste
• Chile en Adobo spice mix - mix of peppers, cumin and oregano
• Cayenne
• Salt

Topping

• Iceberg Lettuce, thinly sliced
• 2 Tomatoes, chopped
• Capers, chopped
• Pickled Jalapenos, chopped
• Parsley, chopped (use cilantro if you have it)
• Garlic Clove, minced
• Red Wine Vinegar
• Olive Oil
• Sliced Avocado
• Shredded Jalapeno Cheese (optional)
• Fried Egg

Sauce: Sourcream and Chile en Adobo

I started out by cooking the rice. I brought the chicken stock to a boil and added the rice and other ingredients, then reduced to a simmer, covered tightly with a lid and cooked for 20 minutes. Next I combined the lettuce, tomato, capers, jalapenos, parsley, garlic, red wine vinegar, olive oil and salt and let sit in the fridge. When the rice was done I plated and topped with the salad mix, fried egg and jalapeno cheese and garnished with the sauce and avocado.

For having a lot of random ingredients this was really good! It only took me about 20 minutes to make and it felt very much like a finished meal. If you were making this dinner intentionally you could incorporate a million ingredients, pork, beans, corn, cilantro, that would make it truly fantastic!

Broccoli and Sausage Pasta

This was an easy and comforting weeknight meal, perfect for the cold weather we've been having in New York!

Broccoli and Sausage Pasta

• Sausage of choice (Broccoli Rabe Sausage) removed from casings
• 1 Tbs Butter
• 3 Garlic Cloves, chopped
• 1 Small Shallot, chopped
• Red Pepper Flakes (to taste)
• Chicken Stock
• Small head broccoli, cut right below the leaves to create small broccoli pieces, thinly slice a few stems

Remove the sausage from the casings and brown, then remove with a slotted spoon to paper towels. To that same pan add the garlic, shallots and red pepper flakes and saute until soft. Add 1/4 cupish of chicken stock, just enough to deglaze the pan and cover the shallots, then toss in the sausage and the broccoli. Reduce the heat to a simmer, cover and steam the broccoli for 2-3 minutes. Add a bit of pasta water, squeeze of lemon, hearty handful of parmesan and pasta to the pan and toss. Allow to sit for a few minutes to incorporate and serve.