Grilled Cheese and Tomato Soup

This cold weather just won't quit, so instead of eating salads and fresh veggies, I've been craving comfort food. Last night I made a simple comfort meal of Grilled Cheese & Tomato Soup, but made it not-your-average by incorporating shredded Gruyere and brie into the sandwich, and making the soup from scratch. To make the sandwich extra tasty, I cooked very slowly in butter so the cheese was super melty and the bread nice and toasty. The combination of the creamy brie and the sharp Gruyere gave each bite a different flavor and texture.

HOMEMADE TOMATO SOUP

• 2 pieces Bacon
• 1 Small Yellow Onion, finely chopped
• 1 tbs Fresh Rosemary, finely minced
• 2-3 Garlic Cloves, finely minced
• Red Pepper Flakes
• Celery Salt
• S&P
• 1 Can Whole Peeled Tomatoes
• Chicken Stock
• Cream

Crisp up the bacon and set aside (or eat). In the same pot, saute the yellow onions and garlic until translucent, then add in the rosemary, red pepper flakes and celery salt. Saute for a few minutes more. Add the tomatoes and sauce along with enough chicken stock to cover the tomatoes by about an inch. Break up the tomatoes with your spoon, then bring to a simmer. Cook uncovered for 10-15 minutes until some of the liquid has reduced. Blend in batches, then return to the pot, add the cream and season to taste. At this stage I also added in a bit of shredded parmesan and a dash of balsamic vinegar for some added flavor depth.

Salmon Cakes

Last night I was in the mood for... mixed meats?  I was craving meatballs or pork dumplings or crabcakes.  I settled on a recipe that I found for Salmon Cakes from Martha Stewart's website.  I roasted a side of salmon and let the meat cool before flaking it into a bowl.  I then added fresh breadcrumbs, egg, mustard, mayo, parsley and scallions, and formed the mixture into little patties.  I refrigerated the patties to let them set until dinner, at which time I pan fried them and served them with a sour cream/mayonnaise/lemon/parsley/caper/horseradish sauce.  These were really delicious, and Trevor went so far as to say this was one of the best dinners I have ever made.  

The recipe called for 2 lbs of salmon and I only used 1 1/2 lbs, and we still had quite a few leftover patties.  I am going to try freezing them and see how they perform when I thaw/cook them in a week or two.  This may be a perfect post-baby supper! 

Find the recipe here.  

Sweet Potato Fries

Last night R and I ordered from one of our favorite roasted chicken spots called Chicken Festival. They deliver a delicious whole roasted chicken for $9, making it about the cheapest, most delicious meal in the neighborhood. To accompany our order-in chicken, I made quick sweet potato fries with honey mustard....delic!

SWEET POTATO FRIES

• 2-3 Sweet Potatoes, cut into 1/4" matchsticks
• Paprika
• Lawry's Seasoning Salt
• Canola Oil

Preheat a sheet pan in a 425 degree oven. Once preheated, remove and add a light(ish) layer of canola oil and return to the oven. Allow the oil to preheat (about 5 minutes). Toss the sweet potatoes with the paprika and add to the pan in a single layer. Return to the oven and roast for 20-25 minutes, flipping about 10-12 minutes in (or until browned). Remove from the oven and toss in a paper bag (to remove excess grease) with Lawry's seasoning salt (or regular salt). Serve with a blend of honey and dijon mustard.

Mac n' Cheese @ 8 Months

Hi All, 

It's been a while! Last week we were having some work done on the house.  Between the demolition dust and the contractors working here until 8 pm most nights, I wasn't doing much cooking.  Now the house is clean and pulled back together (with the exception of the huge pile of baby stuff in the living room) and I am trying to get myself back in the kitchen.  

Tonight I started off with something simple.  A big pile of grated sharp cheddar, a simple bechamel, some al dente pasta, peas, and sourdough breadcrumbs.  Trevor drowned his in hot sauce and I went with some freshly cracked black pepper, and we ate our mac n' cheese while watching an old episode of Law and Order.  

Now that I am 8 MONTHS PREGNANT, I'm starting to plot how we're going to feed ourselves once the baby arrives.  I wonder if I'll want to cook, what I'll want to cook, and whether I'll have time to cook it.  I'm not a huge fan of food-from-the-freezer, but that may have to change.  Do you have any recipes for good, healthy meals that freeze and re-heat well?  If so send them my way!

Out & About: Porchetta

R and I used to live on this great block in the East Village, just off of Tompkins Square Park. New restaurants were always popping up, making for a competitive market that insured prices were kept low, making it feasible to try them all! In the short time since we've moved, a series of new specialty stores opened on our old block, including Luke's Lobster (lobster rolls) and Porchetta. While I love a good lobster roll, there is literally nothing as delicious as porchetta sandwiches.

If you've never had porchetta, think turducken, but with all pork. The pig is boned out and then the heart, liver, entrails and other tasty bits are sprinkled with herbs and sewn back into the skin. This is then slow roasted and served in a roll, typically from a street cart. The result is a delicious mix of flavors and textures that needs no accompaniment other then a great baguette.

I literally dream about this sandwich, so if you are ever in the neighborhood be sure to stop by!

Ginger Soy Salmon Steaks with Crispy Kale and Bread Salad

My grocery store had these beautiful salmon steaks on sale for about $7 per, which I couldn't resist. I knew I had fresh ginger, garlic and soy sauce at home which would make a simple and delicious marinade. While I hadn't planned on this being a special dinner, it turned into a big mid-week treat!

GINGER SOY SALMON STEAKS

• 2 Salmon Steaks
• Ginger, grated
• Garlic, grated
• Scallions, minced
• Soy Sauce
• Water

CRISPY KALE AND BREAD SALAD

• Kale, rough chopped
• Butternut Squash, cubed
• Shiitake Mushrooms, sliced and sauteed
• White Beans, drained
• Crusty Bread, cubed
• Parsley (optional)

Dressing: Sesame Oil, Lemon Juice, minced scallions, grated garlic & ginger, S&P

Cook Time: 1 hour

I started by marinating the salmon. Combine the ginger, garlic, scallions, soy sauce and water. The water is used to dilute the soy sauce, proportionally it was about 1:3 (water:soy sauce). Pour the marinade over the salmon steaks and set in the fridge for about an hour.

Next, preheat your oven to 425 degrees. Place the kale and butternut squash on separate cooking sheets and toss with olive oil, salt and pepper. Roast the kale for about 10 minutes, or until just browning. The butternut squash cooks for around 30 minutes, toss about 20 minutes in to insure even cooking. Once the kale and squash are cooked, remove and allow to cool to room temperature.

Saute your shiitake mushrooms and remove from the pan. In the same pan, toast the bread cubes until browned. When you are ready to eat, combine the mushrooms, bread, squash, kale, white beans and parsley and toss gently with the dressing.

Keep your oven preheated to 425 degrees. Heat up a non-stick oven-safe saute pan over high heat. Add olive oil and once shimmering, add the salmon steaks. Cook 1 1/2 minutes per side, then place in the oven and roast for 6-7 minutes. Serve immediately.

The salmon steaks were delicious and perfectly cooked! The marinade did it's job of seasoning the steaks, without overwhelming them. I rarely eat salmon steaks, often preferring the filets, but I found these to be buttery and delicious!

White Wine Steamed Mussels with Kale and Bacon

While R was in Vegas over the weekend I had the interesting challenge of trying to cook dinner for one. It may sound easy but almost everything you buy comes in these massive portions, making it difficult to cook dinner without being wasteful. One of the meals I love to cook when I'm by myself is simply steamed mussels. You can buy exactly the amount you want and a serving for one costs about $5. This simple recipe can be duplicated with a number of different ingredients (thai, curry etc) depending what you are in the mood for!

WHITE WINE STEAMED MUSSELS WITH KALE AND BACON

• 20 or so mussels (depending on hunger level)
• 1/4 c White Wine (I chose Sauvignon Blanc)
• 1 Piece Bacon
• Bunch of Kale, chopped
• Garlic, thinly sliced
• Yellow Onion, finely chopped
• Red Pepper Flakes
• 2 tsp chopped Thyme
• 1 tsp Dijon Mustard
• 2 tbs Butter

Begin by crisping up your bacon in a pot, then remove to the side and roughly chopping. Add 1 tbs of butter to the pan and cook the garlic under medium-low heat until browned and crisp. Remove with a slotted spoon. Next, add your yellow onion, thyme and red pepper flakes. When the onions are translucent, add the dijon mustard. Next, add your mussels and kale to the pan along with 1/4 c of white wine. Sprinkle with salt and pepper and cover tightly.

Steam for 10 or so minutes or until all of the mussels have opened. Add the second tbs of butter, bacon and garlic chips and serve with grilled bread.

Busy, Busy

Hi Friends!

Sorry for the delay in posting, between me starting my new job and Caitlin traveling to NYC for her baby shower, neither of us have done very much cooking!

Below is my favorite picture from the shower - I'm in the blue, falling into the pile of presents and Caitlin is dying laughing on the right. Whitney (our younger sister) is trying to rescue me from total embarrassment by pulling me out of the trash.

Dumpster Diving

When Caitlin arrived to the city on Friday we had a great dinner at Extra Virgin, an Italian restaurant in the West Village specializing in Italian/Mediterranean food. I had a starter of Roasted Artichoke Parmesan with pancetta and a poached egg, followed by Halibut Simply Grilled, which was light and perfectly cooked. We all liked how they served a lot of vegetables alongside the main protein, instead of just using them as a garnish. I would definitely go back to this restaurant for both the food and ambiance!

Photo courtesy of actingout

Photo courtesy of TripAdvisor

Keep an eye out for some new posts this week including - White Wine Steamed Mussels, Salmon Steak with Crispy Kale and Bread Salad and a TBD recipe for shad roe.

Bacon and Tomato Sandwiches, Beef Stew with Red Wine

This weekend went from being warm and summery to cold and drab. The changes in temperature resulted in two very different meals!

BACON AND TOMATO SANDWICHES

On Saturday, the springy weather put me in the mood for a lunch time favorite - bacon and tomato sandwiches. A sandwich of crispy bacon and thick cut tomato with a big spread of mayo (or your favorite dressing) makes a delicious and simple lunch.

BEEF STEW WITH RED WINE

On Sunday, it was cold and overcast so I decided to make a beef stew. Having never made this before I used this Food & Wine recipe for technical guidance, but incorporated a "mire poix" of carrots, celery, onion, turnip & parsnip. I also used some thyme, dill and parsley that I had on hand. Next time I would incorporate garlic and also cook for longer then 2 1/2 hours to get a more in-depth flavor.

Chicken n' Dumpling Soup

Wednesday nights I take a prenatal yoga class.  When I get home I want to eat something healthy and homemade, so I like recipes that I can prep in advance.  All it takes is a few minutes on the stove post-yoga and dinner is ready to be served.  

Monday night I made a roast chicken (with this raw brussels sprouts slaw that was DELICIOUS), and Tuesday night I made a simple chicken stock.  Wednesday before I left for yoga I skimmed the fat off the top of the stock so it was ready to go.  Then I diced my veggies, chopped up the leftover chicken breast that was in the refrigerator, and put these soup ingredients in a tupperware container in the fridge.  In a large mixing bowl I added 1 cup + 1 tablespoon of flour, 1/2 tablespoon baking powder, and 1/2 teaspoon salt and set this bowl aside on the kitchen counter.  

When I got home from yoga it was go time.  I melted some butter in a large soup pot and whisked in some flour to make a roux.  When my roux was toasty I whisked in my chicken stock, and then tossed in my veggies (chopped carrot, celery, button mushroom, and some frozen peas) and my chicken. I added about 2 tablespoons of cream sherry (I didn't have any white wine) and let this simmer away, seasoning to taste with salt and freshly ground black pepper.  When the veggies were heated through but still crisp, I removed them and most of the chicken with a slotted spoon to make way for dumpling.  

I melted 1 1/2 tablespoons of butter into 1 cup of milk, and whisked an egg into this mixture.  I then gently stirred the milk/egg/butter mixture into my flour/salt/baking powder mixture and along with some chopped parsley.  I tried to stir only a very few times to avoid leaden dumplings.  When the dough had just come together I dropped it by tablespoonful into my simmering stock and let the dumplings cook about 15 minutes, or until doubled in size.  Then I stirred the veggies and chicken back into the soup and dinner was ready!

I put a block of grana padano on the table (we were out of parmigiano reggiano) to grate on top of the soup for a little added richness and flavor.  This soup was mmmm, so delicious and warm, rich yet light, definitely comforting.  Trevor loved the fact that we got two full meals out of one roast chicken, and that he didn't have to eat any of the cold, gelatinous leftover chicken from the refrigerator.  I found my dumpling recipe here.  I halved it and added an egg.  This was my first attempt at dumplings, so I'm looking forward to trying out a few different recipes before settling on my favorite (although these were very good and very easy).  

Catching Up!

Hi Readers,

Sorry I have been so delinquent in my posts. After returning from Mexico I was offered a new job so I have been busy busy busy trying to get my current job organized and not leave my team in a total lurch!

Anyways, here are a few meals from the past week. The theme of the week is "cook what you have because you are poor from being on vacation"

SLOW COOKED VEGETABLES AND RICE

Rice is a cheap dinner's best friend. By combining with slow cooked veggies the rice becomes infused with delicious rich flavor, for an easy and delicious meal.

INGREDIENTS

• Yellow Onion, rough chopped
• Red & Orange pepper, rough chopped
• Fennel, rough chopped
• 2 Cloves Garlic, rough chopped
• Small Yellow Potatoes, cubed
• Ginger, minced
• Chili Powder
• Paprika
• Oregano
• Chili Oil
• Honey
• S&P
• Bloody Mary Mix or can of whole tomatoes
• Black Beans
• Rice

Toss the vegetables with the ginger, chili powder, paprika, oregano, chili oil, honey and S&P to taste. Heat up a large oven safe pot or your crock pot pan with a bit of olive oil over high heat. Add all the veggies and cook for a few minutes until warmed through. Add your bloody mary mix (or a can of tomatoes plus liquid) until the veggies are barely covered, then add 1/2 - 1 c water. The bloody mary mix is a great tomato base as it's already seasoned. Bring the whole thing to a low boil then place in the oven to slow cook, or in your crock pot base for 2 hours on low. Bring the beans to boil for 10 - 15 minutes, then add to the crock pot and allow to cook until tender (90 mins).

When the beans are tender, add your rice. I used jasmine and cooked, uncovered, for 20 minutes. Be sure to check frequently to make sure there is enough liquid in the pan. Serve with fresh chopped cilantro.

EGG NOODLE SOUP WITH BEEF DUMPLINGS

I had a bit of leftover ground chuck that I had no idea what to do with. I decided to mix it with breadcrumbs and parmesan to make dumplings for soup. It was a great way to stretch my dollar!

INGREDIENTS

• Ground Chuck
• Garlic, minced
• Bread Crumbs
• Parmesan, shredded
• 1 Egg
• S&P
• Paprika
• Egg Noodles, cooked
• Yellow Onion, thinly sliced
• Chicken Stock
• Cilantro, minced
• Sesame Oil

Combine the beef with the garlic, bread crumbs, parmesan and egg. You want this to be pretty dry, resembling dough more then meatball. Season with S&P and paprika (if you have it) and roll into small balls. Refridgerate for 45-60 minutes until firm.

Saute the yellow onions until tender and add the chicken stock. Bring to a low boil and add the beef dumplings. You'll know they are done when they float to the surface. Add the egg noodles, cilantro and a bit of sesame oil...joila! Dinner is served!

Burgers with Hot Pepper Slaw and Green Chili Cheese Sauce

Our trip to Mexico left me craving spicy food and this burger was just the thing!

BURGERS WITH HOT PEPPER SLAW

• 1/2 lb Ground Chuck
• 1/4 Red Pepper, thinly sliced
• 1/4 Orange Pepper, thinly sliced
• Yellow Onion, thinly sliced
• Ginger, minced
• Garlic, minced
• 1 Jalapeno, seeds removed, thinly sliced
• White Vinegar
• Soy Sauce
• Honey

GREEN CHILI CHEESE SAUCE

• Cheddar/Blue Cheese (i found a great blue that resembled cheddar in texture)
• Green Tabasco
• 1 tbs Butter
• Cilantro, finely chopped
• Corn Starch

Start by combining the ingredients for the hot pepper slaw. Combine the peppers, onions, garlic, jalapeno and ginger. Dress lightly with 1/4 tsp each of soy sauce, vinegar and honey. Allow to marinate in the fridge.

Next, set up a double boiler. Melt the butter then stir in the broken up cheese until smooth. You want the texture to be a bit thick so if it isn't coming together, mix about 1 tbs of cheese with 1 tsp corn starch and stir vigorously into the sauce. Remove from heat and add the cilantro and green Tabasco to taste. Allow to cool in the fridge, stirring occasionally. You want the cheese to be on the colder side so it has a chance to thicken up.

Assemble your patties and season with S&P. Pan-grill in a bit of canola over high heat, 3-4 min/side for medium-rare. Remove from the heat and add the peppers to the pan, allowing to saute over high-high heat for 4-5 minutes or until caramelized. Toast your buns (with butter) and assemble your burgers.

These were freaking delicious! The pepper slaw was slightly sweet from being caramelized but still had the heat from the ginger and jalapeno. The rich cheddar/blue/chili sauce brought another level of heat and dept of flavor. These were really a special weekday treat!

Out & About: Puerto Morelos, Mexico

Hello!

R and I just got back from a fabulous vacation in Puerto Morelos, Mexico, a small fishing town south of Cancun. I had never been to Mexico and was unsure of what to expect. When we arrived I was pleasantly surprised to see that the town was not only beautiful but tourist friendly without being too touristy. An authentic meal was never far away and we encountered many people who didn't speak English, which definitely tested my 8th great spanglish skills. We were told that Puerto Morales is one of the safest towns in the area and despite reports of drug related violence in Mexico, we found no reason to hide our passports, jewelry or feel unsafe walking around at night.

We spent the week enjoying the beautiful beaches and local food, taking time to relax and celebrate a well deserved vacation. Below are a few pictures of our favorite meals...enjoy!

Daily breakfast of yogurt, cinnamon and bananas at the Amar Inn

This casual eatery had great grilled chicken, tacos and empanadas

Tamales

Scallops in Coconut

Fried Fish Tacos

Lobster Tostada

Pina Coladas galore!

French Breakfast Puffs

Update: I made them. They are simple and delicious.  They remind me of a really good cake donut, like the ones at Hasgas in Dorset or Downyflake in Nantucket.  The batter is lightly spiced with nutmeg and the cinnamon sugar on top is just perfection.  As far as baking goes this recipe couldn't be simpler.  Dump all the dry ingredients into one bowl, dump all of the wet ingredients into another bowl, gently mix the two together and scoop into a lightly greased or papered muffin tin.  

The author of this recipe said that this was the first thing she learned how to bake as a child, and I agree that this is a great recipe for a young baker.  It is also a great recipe to make for for picky eaters.  There is no offensive fruit or funny business about these muffin puffs.  

I ate three yesterday.  Yum. 

Recipe found here.  

Bad Blogger

This week Sarah is sans internet, sunning herself on a beach in Mexico.  While she is away I should be busy posting delicious recipes.  Unfortunately, everything I've cooked this week is a repeat of a past dish.  I have been craving the simple and the familiar.  Sunday night we had cheese omelets with a green salad (i.e. clean out the fridge dinner), Monday was Pasta with Broccoli Feta Pesto, Tuesday was pan fried chicken and (another) green salad, and Wednesday was Trevor's favorite Sausage & Lentil Stew.  

What I am really craving, however, are these French Breakfast Puffs that are floating around the blogosphere.  They look so beautiful.  So buttery cinnamon sugary.  I wish someone would show up on my doorstep with a hot tray of these right about NOW.  Or maybe I'll just get up, go into the kitchen, and make them myself ;)