Zen Kitchen

Beef and Ale Stew from Sunset

2012-01-23T05:00:00.000-06:00

I have never been a fan of beef stew, really stews in general. In my experience they are lacking in flavor and since I'm not a big fan of beef to begin with, there didn't seem to be any reason to eat one. But how can you go wrong with a recipe from my much lauded Sunset Cookbook?

You can't!

This recipe calls for a dumpling-style biscuit to be added at the end. I didn't make the biscuits but included them in the recipe below in case you want to try.

And now for the stew. What an amazing rich flavor, slow cooked that makes for a thick beautiful mixture with texture and depth.

Rich with ale and caramelized onions, this stew provides a thick, hearty base whatever carb you decide to serve. Im my case that was cornbread but I encourage you to try the biscuits, if that is your cup of tea.

Beef and Ale Stew (Sunset Cookbook)

4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces

6 tablespoons plus 2 cups all-purpose flour

3 3/4 teaspoons salt

1 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

2 bottles (12 oz. each) ale

2 large onions, thinly sliced

8 ounces mushrooms, trimmed and quartered

3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths

1/2 cup thinly sliced green onions (green part only)

1/2 teaspoon baking soda

4 1/2 tablespoons cold butter, cut into small pieces

About 3/4 cup buttermilk

1 egg

1. In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. vegetable oil. Add enough beef to pot to form a single layer (about 1/3 of beef), being careful not to overcrowd pot. Brown meat on all sides, about 7 minutes total per batch. Transfer to a large bowl and brown remaining beef in 2 batches. If meat or pan juices start to scorch, reduce heat.

2. Add 1 bottle ale to pot, scraping up brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to medium-high heat.

3. Add remaining tbsp. oil to pot. Add onions and 2 tsp. salt. Cook, stirring often, 2 minutes. Cover pot and reduce heat to low. Cook, stirring occasionally, until onions have a hint of gold color, about 20 minutes. Remove lid, raise heat to medium-high, stir in 3 tbsp. flour, and cook, stirring often, 3 minutes. Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook, stirring occasionally, until beef is tender, about 3 hours.

4. About 40 minutes before serving, make dumplings: In a medium bowl, stir together remaining 2 cups flour, green onions, remaining 3/4 tsp. salt, and baking soda. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces. In another bowl, whisk together buttermilk and egg. Gently fold wet ingredients into dry, mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp. at a time. Gently form dough into 12 equal balls and drop into stew. Cover pot and cook 20 to 30 minutes, or until dumplings are fluffy and cooked through. Let sit 15 minutes before serving; stew will thicken as it cools.

Love Rum Cake? Try this!

2012-01-09T14:21:00.003-06:00

Chocolate cake and red wine - great! Red wine IN your chocolate cake...even better! This Chocolate-Red Wine Cake came from Food & Wine magazine (who else) but was pointed out to me by a dear friend.

I decided to make it for my family for our Christmas dinner. Great idea in theory until you throw in 3 small children, a television on, a sister and a teenage nephew into the mix and suddenly the chef doesn't hear the timer buzzing away into the kitchen. That is my way of saying it was a bit dry, but I think it was user error, not a flaw in the recipe.

I have been told by those who remained after Christmas that the cake became more moist as time went on. I tend to believe them. Either way this cake was a dark chocolate dream and had a nice bite from the wine without tasting "boozy." I think you should try the recipe, but take it from me. Bake it in a quiet house and listen carefully for the timer!

Chocolate-Red Wine Cake (Food and Wine Magazine)

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups dry red wine
Confectioner's sugar, for dusting
Whipped cream, for serving

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped

The New Year in cooking

2012-01-04T11:08:00.000-06:00

I feel as though cooking and my blog have been neglected in the last part of 2011. Between my unexpected surgery in early October then Bo's dad passing away in India and the recovery of those events leading up to Thanksgiving then the crazy holiday season, I really haven't been in the mood to either cook or blog. Oh, and I started working part time again (my own fun idea) in the midst of all this. So add up all of these things and the creation of meals really has been far from my mind.

But things feel differently since we arrived home on January 2nd. A sense of calm has taken over our home and with it the stirrings to cook healthy meals and write about them -along with a few goals. Nothing really earth shattering or different, but more a revitalizing of what I already try to do.

So with that intro here are my cooking goals for 2012:
1. Make fish/seafood at least 1x a week and preferably 2x.
2. Have a bean centered meal 1x a week.
3. Incorporate vegetables into weekend lunches.
4. Make 2 vegetables for every dinner.

And that is it. Nothing too earth-shattering.

Oh - and we finally got a new camera so I can get back to taking pretty pictures again (once I learn to use it that is!)

Happy New Year! What are your goals?

Holiday Cookies 2011

2011-12-21T05:51:00.000-06:00

This year of holiday baking is complete. Sweets have been made, packed and, if need be, sent in the mail.

Now comes the time to share the recipes. Some, like fudge, are usually reserved for the holidays but others, like the shortbread, can be made other times of the year.

I made a few of these recipes last year and because they were so good, they became repeaters. Others are new this year and if they are as well received by my friends as they were by Bo, they will be made again.

Enjoy the holidays, the goodies, and hopefully you will find a gem to make for your family!

Double Ginger Crackles
These were Bo's favorite because it had a certain level of spice which tempered the sweet.

Tuscan Rosemary and Pine Nut Bars (Short & Sweet: Sophisticated Desserts in
No Time at All by Melanie Barnard)

I loved these but because of the level of butter involved, they won't be frequent guests
in our home!

1/4 cup pine nuts

1/2 cup (1 stick) butter

1/2 cup powdered sugar

1 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1 cup all-purpose flour

Preheat oven to 325 degrees. Spread pine nuts on baking sheet and toast in oven, stirring
once or twice to prevent burning, until they are a shade darker, about 5 minutes. Remove
from baking sheet
to prevent further browning and set aside.

In medium saucepan over medium heat, melt butter. Remove pan from heat and stir in
sugar, rosemary, salt and pine nuts. Combine until sugar is dissolved. Stir in flour to make
a stiff dough.

Spread the dough evenly into an ungreased 8-inch square baking pan. Bake about 20
minutes until the dough is golden around the edges and firm in the center. Cool pan on a
rack for a few minutes, then cut dough into bars or squares. Let cool in the pan for at least
15 minutes before removing. Makes 18 bars or 16 squares.

Yum-Rum Balls (Recipe by Southern Living)

These are a repeat from last year and I see them being made for several more!

1 (14-ounce) can sweetened condensed milk

3 cups semisweet chocolate morsels

3 tablespoons dark rum

1/2 cup chocolate cookie crumbs

1/2 cup powdered sugar

Cook sweetened condensed milk and chocolate morsels in a heavy saucepan over

medium heat, stirring often, until chocolate morsels melt.

Remove from heat, and stir in rum. Pour into a lightly greased 8-inch square pan. Cover

and chill 3 hours or until firm.

Shape mixture into 1 1/4-inch balls; roll in chocolate cookie crumbs and then in powdered

sugar. Place balls in miniature paper baking cups, if desired. Store in an airtight container

in the refrigerator up to 1 week.

Cinnamon-Chocolate Fudge (Recipe courtesy Giada De Laurentiis)

Also a repeater that will be used again!

Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of

parchment paper, about 14-inches long and 7-inches wide, allowing the excess to

overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and

vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely

simmering water and mix until the chocolate chips have melted and the mixture is smooth,

about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the

prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2

hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to

a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store

refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet

chocolate chips.

Thai Green Curry with Shrimp Dumplings

2011-12-13T05:00:00.000-06:00

Please excuse the picture quality, we are in-between "good" cameras...

I AM going to learn to cook Thai and it WILL taste good! This is my new goal - I suppose it can be called a New Year's goal, but I am beginning it early. I have several great places to do my research including amazing cookbooks and the blog of a foodie friend. So this should be fun!

My first undertaking was a green curry (a favorite of mine) with shrimp dumplings (sounds fun, huh?). I got the recipes from a couple of different blogs and both agreed with one key point: Start out using green curry paste from a can. Learn how it should taste, then attempt your own. Or don't. Apparently many Thai home cooks use canned past for their curry. So this is what I did:

I found the curry recipe from She Simmers and she got it from Kasma Loha-unchit, a Thai cooking teacher. I did a tiny bit of adapting of my own, but only when I couldn't find a particular vegetable. Basically I used the wisdom and knowledge of these two women to make one of the most incredible things that has come out of my kitchen in awhile. I served the curry over a short grained brown rice and we lapped it up!

As I work to develop a Thai cooking style of my own, I will use this green curry base again and again. Maybe someday I will be ready to make my own paste?

Thai Green Curry with Shrimp Dumplings (from She Simmers)
note - please read her blog for more specific instructions on making the green curry from this basic recipe.

A Recipe of Kasma Loha-unchit
Recipe Copyright © 1995 Kasma Loha-unchit

2 cups or 1 14-oz. can coconut milk
2-3 Tbs. green curry paste
Shrimp dumplings *
1/2 lb. small, round Thai eggplants (ma-keua bprawh), cut in halves or quarters, or substitute with 2 long Asian eggplants, cut in bite-size chunks
1/2 cup small peas
2 kaffir lime leaves (bai ma-gkrood)
Fish sauce (nahm bplah) to taste
2 tsp. palm sugar, or to taste
1/2 to 1 cup fresh Thai sweet basil leaves and flowers (bai horapa)
Slivered chillies, to desired hotness

Do not shake the can of coconut milk before opening, so that the cream remains on top. Spoon about 2/3 cup of this thick cream into a medium-size saucepan and heat over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk.

Bring to a boil and add the Thai eggplants. Simmer a few minutes more, then stir in the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed if the curry paste is already salted). Add palm sugar to balance and enhance the spice and herb flavors to your liking. Continue to simmer until eggplants and peas are tender. Stir in the shrimp balls basil and chillies (as desired for added hotness) and cook another minute. Serve hot over plain steamed rice.

*Shrimp Dumplings

1 lb shrimp

2 t fish sauce

1 T corn starch

Stir together all ingredients in a food processor until it is rubbery. Roll the mixture into bite-sized balls, cover and refrigerate until ready to use.

Chicken Cooked in Ginger

2011-12-09T05:00:00.000-06:00

I am learning something new, and I am excited. Having experienced some fabulous Thai and Vietnamese food in the past few years I decided it was time to learn how to cook a few dishes from each country.

So the education begins.

I started with a Vietnamese recipe called Chicken Cooked in Ginger from Luke Nguyen's Vietnam on The Cooking Channel. It seemed simple to make with flavors we would love. I was completely right! Ginger had softly stewed with previously seared chicken in a bath of chicken broth. Chopped green onions finished off the dish and I served it on a bed of purple sticky rice.

Bo was pleased, I was pleased so all in all it was a successful first attempt!

Chicken Cooked in Ginger: Ga Ban Kho Gung (Recipe by Luke Nguyen)

1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon oyster sauce
17 1/2 ounces/500 g chicken, chopped into bite-size pieces
2 tablespoons finely sliced fresh ginger
2 tablespoons vegetable oil
2 tablespoons finely diced garlic

1 cup/ 250 ml chicken stock
Pinch salt and freshly ground black pepper
4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths
1 long chile, julienned
Serving suggestion: Jasmine rice.

In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh. Cover and place in the refrigerator to marinate for 20 minutes.

Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant. Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil. Skim off all impurities until clear and cover the pan.

Reduce the heat to low and simmer for 15 minutes. Add spring onions and freshly ground black pepper, stir and cook for a further minute. Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.

Asian Marinated Flank Steak With Wasabi Mashed Potatoes

2011-12-05T05:00:00.000-06:00

I subscribe to several fitness-style magazines and I tend to zip right by the makeup sections, the fashion area and I don't normally make recipes from my exercise magazines. In fact I don't think I've ever cooked from one of them. But as soon as I saw this recipe, I knew Bo would love it and I had to give it a whirl. And I was right. In fact I heard something I have heard in awhile "You've outdone yourself honey!"

I followed the recipe as written with a few minor changes that I noted below. There was leftover marinade that I tossed with fresh green beans and cooked in my cast iron skillet.

In the magazine picture of the potatoes they were a lovely green color from the wasabi paste. My potatoes didn't show even a hint of green even though I doubled the paste. Hmmmm, maybe I should have added green food coloring too.

If you don't like things spicy at all, use less Siracha. The steak was a pleasant level of heat for us, and the potatoes picked up the sharpness of the wasabi without the heat.

If I tended to make recipes more than once, this one would be a repeater!

Asian Marinated Flank Steak With Wasabi Mashed Potatoes (Fitness Magazine)

1 1/4 pounds flank steak
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon hot chili sauce, such as Siracha
1 tablespoon honey
1 teaspoon minced fresh ginger
3 pounds russet potatoes, peeled and cubed
1/2 cup unsweetened almond milk (I used regular skim milk and used closer to 3/4 cup)
1/2 cup nonfat Greek yogurt
1/2 teaspoon ground ginger (I didn't have this so I let it out)
1 teaspoon wasabi paste (I doubled the paste)
1 teaspoon salt

1. Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, chili sauce, honey and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature 15 minutes.

2. Add the potatoes to the boiling water. Cook until fork tender, about 10 minutes. Drain fully and return to pot. Pour in the almond milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste and salt.

3. Meanwhile, heat a large pan over medium heat. Add 2 tablespoons of the marinade, then the steak, to the pan. Sear steak 3 to 5 minutes on each side. Remove to a cutting board and let rest 5 minutes.

4. Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes.

Pork and Shrimp Potstickers

2011-11-21T05:08:00.000-06:00

I am in the mood to learn something new. While every new recipe is a new experience, it has been awhile since I explored a new cuisine. I began with Italian food in college, moved on to Mexican then Mediterranean and Middle Easter cuisines. Then I stopped. I loved all of those things so much that I didn't feel the need to expand any further. Then I met Bo.

He introduced me to a new love and appreciation of Chinese food, Thai food and sushi. And now my curiosity and creativity has gotten the better of me and eating these foods just at restaurants is no longer acceptable. So I begin a new chapter by trying Thai and Vietnamese dishes.

This is where the potstickers come in. One of my favorite foods, these little pockets of "hot stuff" are dipped in a spicy and sweet sauce and popped in the mouth for a tantalizing treat. I took the advice of a blogger and purchased wonton wrappers. I couldn't find the round ones to make them like hers, but I really was going for flavor.

While Bo worried these would be time consuming to make, they really zipped right along. The beauty is the recipe makes about 30 so after choosing 6 to cook for our dinner, I froze the rest in a single file on a cookie sheet before wrapping them in foil and moving them to a freezer bag. There has already been a request to move them out for another dinner. I call that a success!

Pan Fried Shrimp and Pork Potstickers (Recipe from Steamy Kitchen)

1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)

for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
water
cooking oil

Dipping Sauce
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.

Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry
all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.

When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes.

Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

Building a Thanksgiving Menu

2011-11-10T05:54:00.001-06:00

Photo by Ryan Grove

Does the idea of cooking Thanksgiving dinner stress you out? Or are you like me, a food-nerd who looks forward to the planning process every year.

Does your family insist on the same thing prepared the same way every year otherwise it's "just not Thanksgiving"? To some, that would be a comforting thought. To those who love a creative kitchen this can be a frustrating cry. I am fortunate in my situation that my Indian-born husband has no childhood notions about what has to be eaten at Thanksgiving dinner, so I can let my creative juices flow.

This year I have gone more "traditional" than ever before. I will host a total of 5 adults and 3 kids, a perfect size to fit around my table. My mom and a friend will help in the kitchen the day before while the three kids play. Bo will take my brined turkey breast, smoke it in his beloved Big Green Egg, leaving oven space for my baked goods.

Can it all be so easy?

Have you decided what to make this year? If you are still unsure, here is a taste of my menu:

Maple-Cider Brined Turkey with Bourbon-Cider Gravy
Butternut Squash and Corn Bread Stuffing Muffins

Swiss Chard and Leek Gratin
Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan
The Fluffiest Mashed Potatoes

Bourbon Pecan Pie
Chocolate Cake (bakery purchased)

A silly meal, or Pigs in a Blanket

2011-11-07T11:20:00.001-06:00

This meal came from a commercial we saw for Pillsbury. My mom used to make these about once a year and I was curious if Bo had ever tried them. He was pretty sure he had tasted them at a party but to be sure we decided we MUST make them.

Plus we decided it would be fun to have the again.

The recipe came straight from Pillsbury's website. First I must admit, I dont like hot dogs very much so I never buy them - and I was shocked at how high in fat and calories the beef ones were. The pork weren't much better so since neither of us are connoisseurs, and there would be other ingredients along for the ride, I got the turkey ones.

We didn't regret it. We couldn't even tell. So for a quick Sunday night dinner, I wrapped crescents from a can over processed cheese and turkey dogs. Not my typical fare but it was a fun blast from the past.

I can't imagine deciding to do this again, but if I do, I will be able to come back here and get this quick and easy recipe.

Pigs in a Blanket (recipe by Pillsbury)

8 hot dogs

4 slices (3/4 oz each) American cheese, each cut into 6 strips

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake at 375°F. for 12 to 15 minutes or until golden brown.

White Bean and Ham Stew

2011-10-31T12:44:00.000-05:00

I recently subscribed to Food & Wine Magazine and I am very much enjoying the subscription. Instead of finding a magazine full of "fancy pants" recipes and expensive wines I have discovered a wealth of information, new foods to cook and great grapes to pair with them.

When September's issue arrived I had just found out I was to have surgery in October and this recipe jumped out at me. I knew I could make it in advance, freeze it, then pull it out for lunches or dinners during my recovery.

I made a few changes for the sake of simplicity: I left out the potatoes (I usually do this when bread is also involved); I left out the celery (I didn't want to buy a bunch of celery to only use one stalk); I left out the parsnip and cabbage (I wasn't sure how they would freeze); and I used navy beans (I prefer the texture to cannellini beans). To make a deeper flavor, I added a few stalks of rosemary to step 2, then removed it before adding the ham back in.

All in all a fabulous stew, easy to make, wonderful to taste and makes a great presentation for company. This just might be a repeater!

White Bean and Ham Stew (Adapted from Jacques Pepin for Food & Wine)

4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch pieces
1 large celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 pound Savoy cabbage, cut into 2-inch pieces
Salt and freshly ground black pepper
Eight 1/4-inch-thick slices of peasant bread, lightly toasted
2 cups shredded Gruyère or Comté cheese

In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.
Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegetables are very tender, about 45 minutes.
Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.
Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.

Bean Relish

2011-10-25T12:15:00.001-05:00

Returning from surgery is taking a bit longer than expected. I am still not cooking, but I do have a few recipes in back-log to write about.

If you read this blog you know I love beans and am always looking for a new way to cook them

Well this was new because unlike the others I usually make there is no beer to simmer these beans to a saucy oblivion. The recipe called for canned pintos or pinquintos but I always have dried pinquintos on hand (haven't ever seen them canned here) so I cooked them the day before. I also cut back on the bacon and onion (still there was more than enough onion) and upped the garlic. What you have is a perfectly lovely bean dish. Not as "exciting" as those with the beer and hot chiles, but a nice dish just the same. We had them with grilled chicken and a cucumebr salad and they made for a nice late summer emal.

Santa Maria Pinquito Bean Relish (Adapted from Bobby Flay's Grill It)

4 oz slab bacon, finely diced

1/2 medium Spanish onion, finely diced

1 poblano chile, finely diced

4 cloves garlic, finely chopped

2 cans pinquito or pinto beans, drained, rinsed and drained again or 1/4 lb dried beans, cooked.

2 tablespoons chopped cilantro or flat leaf parsley

Salt and pepper

1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.

2. Use a paper towel to soak up excess fat if you want then add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through, mashing a bit. If you made homemade beans, save some of the bean liquor to add if you enjoy the slightly soupy texture. Fold in the cooked bacon and cilantro and transfer to a medium bowl.

Blogging vacation - if you can call it that!

2011-10-03T05:00:00.000-05:00

Zen Kitchen will be on hiatus as I am scheduled for surgery this week and probably won't be cooking for 2-3 weeks after. I plan to be back to it the week of October 24th and hopefully a bit sooner.

I will miss cooking and writing and look forward to being back!

Grilled Oysters Fra Diavla

2011-09-26T05:00:00.000-05:00

I was recently introduced to oysters and BOY was I in love! They have an amazing fresh, salty brine that tickles your tongue while going down and are so beautiful with both a hearty beer or wine and a spicy sauce! If you have been afraid to try and have a Whole Foods near you, ask them to show you how to shuck and eat one. It will change your life!

But I digress. These oysters were grilled, not eaten raw. I let them steam in their brine in the Big Green Egg so they grabbed a nice smokiness as well. Then they had a wonderfully spicy far diavla sauce spooned on top. I served these with grilled shrimp and if you just can't bring yourself to try the oysters, try the sauce on the shrimp.

Grilled Oysters with Fra Diavolo Sauce (Recipe by Bobby Flay)

2 tablespoons canola oil
3 very ripe large beefsteak tomatoes, halved, seeded and coarsely chopped
3 cloves garlic, smashed
2 shallots, thinly sliced
1/4 to 1/3 cup olive oil
3 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons chopped fresh oregano
1/4 teaspoon red chile flakes (or more if you prefer it really spicy)
Salt and freshly ground black pepper
20 to 24 medium to large oysters, such as Blue Point or Gulf Coast
2 cups kosher salt, for serving

Directions

Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.

Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)

Preheat the grill for high direct heat.

Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.

Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.

Rum Beans

2011-09-22T05:00:00.000-05:00

If you are a reader of this blog, you know I really love "drunken" beans of any kind. I am used to putting beer in them for a savory kick, but what about something sweeter, like rum, that would lend itself to more of a baked bean style dish? Bobby Flay had done most of the work for me, so all I had to do was change and modify to make the recipe sing to me.

So here they are bubbling away on the stove on a dreary day that didn't allow for much natural light near my stove.

And of course I forgot to snap a photo prior to eating them!

See the great red color from the spices and know it had an amazing flavor, like a great baked beans without the baking step. They also tasted like those yummy Boston offerings. I actually think I will make this again, taking the time to bake a lovely crust on top.

The biggest modification I made to this was to add the rum. Yes, these honey rum beans did not have rum as an ingredient - a complete editorial oversight I am sure. Try these with a nice potato salad and a great dark beer for a fabulous end of summer meal!

Honey-Rum Pinto Beans Inspired from Bobby Flay

1 T canola oil
4 oz country ham, diced
1/2 medium Spanish onion, cut into small dice
3 cloves garlic, finely chopped
Two 15-ounce cans pinto beans, drained, rinsed well and drained again
1 cup BBQ sauce
1-2 cup homemade chicken stock or low-sodium canned broth, plus more if needed
1/2 cup dark rum
1/4 cup clover honey
3 tablespoons light brown sugar
Kosher salt and freshly ground black pepper
1/2 cup chopped cilantro

Put the canola oil and ham in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey, rum and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Garnish the top with the cilantro and let sit 10 minutes before serving.

Bo and Kim's CSA Adventure: Spicy Tomato Relish

2011-09-19T05:00:00.000-05:00

I'm always trying to find new and creative ways to use the bounty of tomatoes from our CSA box. Salsa - been there, done that. Tomato salad - ehhh, maybe later. But grilled tomatoes.... now we are talking!

Anytime I want a grilled dish I look to Bobby Flay for inspiration and this did not disappoint. As with most recipes I did modify the oil a bit (ok, quite a bit) but with my recommendations written below, I dont think you will miss the amount of oil that was in his. This is great served atop a grilled chicken breast with a sparkly white wine while looking out off of your deck over the beautiful blue Pacific Ocean...

or if you are like me, just off your back deck. Ocean not required!

Tomato Relish (Modified from Bobby Flay)

1 pint cherry tomatoes, halved
1 T canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped cilantro
1-2 T olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced

Preheat the grill for high direct heat.

Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

My Basic Potato Salad

2011-09-15T05:00:00.000-05:00

I have given up trying to replicate the potato salad my Granny J always made. Since she really didn't enjoy cooking, I'm sure it was a fairly basic recipe but after years of making it, it was probably tweaked to her own specs. So after a few years of trying to make it the same way, I have decided to make it MY way.

Or my wayS - because I am still tweaking, because I like to make side dishes that enhance the main dish and because I don't like to make things the same way twice, I will probably never develop an exact recipe that can be linked to me. But the recipe you see below is my basic recipe and the pepper and onions can easily be removed, manipulated and changed to look like a totally different dish the next time.

This night I used the roasted pepper and green onion for a slightly smoky flavor with only a hint of heat. It was perfect with Rum Beans.

My Basic Potato Salad

6 medium sized re potatoes, unpeeled and quartered

1 small poblano pepper

2 green onions, green parts only, chopped

1 T plus 2 t white vinegar

1/4 cup mayonnaise

1/4 cup greek yogurt

salt and pepper

Fill a large pan with cold, salted water. Add the potatoes and bring to a boil. Cover and simmer 8-10 minutes or until fork tender. Drain then rinse with cold water. Toss with 1 T white vinegar, then drain again. Toss with 1t salt and 1 t of pepper then refrigerate.

Roast the pepper over the gas burner or broil, turning until all sides are black. Place in a plastic or paper bag, close and steam for 15 minutes. Run under water to remove the black peel then seed and chop. Remove the potatoes from the refrigerator. Chop into bite size pieces. Toss the pepper and the green onion with the potatoes. Place back into the refrigerator until completely chilled.

Mix the mayonnaise, yogurt and 2 t of vinegar. Begin to add in small increments to the potatoes until it is hte consistency you like. Add more salt and pepper to taste. Chill at least an hour to let flavors meld.

Honey-Garlic Green Tea Shrimp

2011-09-12T03:00:00.000-05:00

Bo is amazing! He made Green Tea Shrimp from Martin Yan's cookbook. Aren't they pretty? Well let me tell you, they taste as good as they look!

They were slightly tangy with a beautiful sweet undertone. Tasty with a bit of restaurant flare but in no way is it deep fried and gloppy! I always thought I hated Chinese food because I had either had the canned kind or the greasy restaurant kind. Then Bo began to cook it for me and I realized how incredible the mix of flavors and textures could be.

Please try it!

Honey-Garlic Green Tea Shrimp (From Martin Yan Quick and Easy)

For the shrimp:

1 tablespoon cornstarch

2 teaspoons low-sodium soy sauce

1 pound medium-size shrimp, peeled and deveined

For the sauce:

1/2 tablespoon cornstarch

1/3 cup low-sodium chicken broth

2 tablespoons oyster-flavored sauce (see note)

1 1/2 tablespoons honey

1/2 teaspoon sesame oil

1/2 pound thin asparagus, stem ends trimmed, sliced diagonally into 2-inch pieces

1 tablespoon vegetable oil

3 cloves garlic, minced

1/2 red bell pepper, sliced in medium julienne

2 teaspoons ground green tea leaves (may substitute decaffeinated green tea)

1/3 cup unsalted cashews, chopped (optional)

For the shrimp: In a small bowl, combine the cornstarch and soy sauce until well blended. Add the shrimp and stir to coat evenly. Let stand for 10 minutes.

For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon of chicken broth until smooth, then add the remaining broth, oyster-flavored sauce, honey (stirring until well dissolved) and sesame oil.

Meanwhile, in a medium pan, bring lightly salted water to a boil. Have ready a medium bowl of ice water. Add asparagus to the boiling water, cook for 1 minute, then transfer with a slotted spoon to the ice water. As soon as the asparagus pieces are cool -- it should take only 3 or 4 minutes -- drain them.

In a wok or large skillet over high heat, add the vegetable oil and swirl it to coat the sides of the wok or bottom of the skillet. Add the garlic and stir, about 10 seconds. Add the drained asparagus and bell pepper, stirring about 1 minute. Add the shrimp and stir until they turn pink, 1 1/2 to 2 minutes. Sprinkle ground green tea over the shrimp to coat evenly.

Stir the oyster-honey sauce, then add it to the wok or skillet and bring to a boil. Reduce heat to medium and cook, stirring, until the sauce thickens, about 1 minute. Transfer to a serving plate, top with the cashews, if desired, and serve.

Zucchini Bread

2011-09-07T03:00:00.000-05:00

Don't you love zucchini bread? It really is a perfect snack or dinner side. It is hearty and tasty and if made certain ways, it can be quote healthy. I am always on the lookout for a hearty recipe with whole wheat flour and less oil so this one seemed a good choice.

It called for white flour so to mix it up a bit I decided to use white-whole wheat for a touch of fiber. It turned out pretty good. It was a tiny bit dry so I would check it at 50 minutes next time

No, your eyes aren't playing tricks, you don't see any flecks of green. Golden squash is all I could find at the farmers market and although the taste is the same I miss the pretty color contrast so mext time will wait until I can find green.

This makes a great snack spread with thick greek yogurt and drizzled with a tough of honey...

Zucchini Bread (by Cooking Light)

3 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs, lightly beaten
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine eggs and next 3 ingredients (through vanilla extract) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Bo and Kim's CSA Adventure: Summer Squash Salad

2011-09-02T03:18:00.000-05:00

I have always loved the idea of yellow squash but have not exactly known what to do with it. Hmmm, lets grill it again. Boring!

If it was a green zucchini I would make bread, but Im not sure it has the same effect with the yellow variety. So with only the idea of grilling dancing around my head I decided to consult the internet. And boy am I glad I did!

Summer Squash salad was a great idea that I found several variations of. I played around and came up with this one. It takes light and cool, a great side dish for grilled pork chops!

Summer Squash Salad

1 lb yellow summer squash
2 T blue cheese, crumbled
1/4 c snipped chives
salt and pepper
1T olive oil, optional

Clean the squash then peel the outer layer off and idscard. Using hte peeler, peel ribbons of squash into a bowl, stopping whrn you get to the seeds.

Toss with the blue cheese and chives then add salt and pepper to taste. If the salad needds a fruity flavor add 1 T good olive oil. Let sit for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

Fresh Herb and Tomato Salsa with Smoked Cheese

2011-08-30T03:15:00.000-05:00

The CSA is pouring the tomatoes on us and I say BRING IT! I love tomatoes but even I am having trouble finding uses for all of them. So internet searches and advice are the norm right now.

It is fun to make salsa, but I get bored with the traditional way of making it to dip chips in. SO when I saw a salsa that acted more like a salad, I was intrigued. Even more so when I realized this salsa had Mediterranean flavors mixed in.

And the verdict is this: YUM! It is fun with cooked chicken topped on a tortilla, but I also think it would make a great bruschetta topping or a great mix for a pasta salad.

If you are wanting new ways to use your summer tomatoes, give this one a try!

Fresh Herb-and-Tomato Salsa with Smoked Cheese (From Food and Wine Magazine)

2 cups mixed yellow and red grape tomatoes, halved or quartered
1/2 cup finely diced smoked Gouda, smoked cheddar or smoked Monterey Jack cheese (2 1/2 ounces)
1/4 cup chopped cilantro
2 tablespoons shredded basil
2 tablespoons snipped chives
Salt and freshly ground pepper

In a medium bowl, toss the tomatoes with the cheese, cilantro, basil and chives. Season with salt and pepper and serve.

Paella...again

2011-08-26T03:00:00.000-05:00

We made another paella, this one was in honor of Bo's birthday.

Yes, you see him doing the cooking. He is a great cook and he loves his Big Green Egg.

After he chose a recipe he changed it greatly. Actually there were too many changes to note them all here but I will tell you about one change that didnt work: He left out the chorizo to make it less oily and although it WAS less oily, it felt it was missing something. Next time I'd keep the chorizo and lose the extra oil!

PAELLA ON THE GRILL

Adapted from: Barbecue University curriculum taught by Steven Raichlen

2 tablespoons extra virgin olive oil

2 chorizo sausages

1 chicken, cut into 8 pieces

Coarse salt (kosher or sea) and freshly ground black pepper

1 medium onion, finely chopped

1 red bell pepper, cut into 1/4 inch strips

2 cloves garlic, minced

1 ripe tomato, seeded and cut into 1/4 inch dice

1/4 cup finely chopped flat-leaf parsley

3 cups Valencia style rice

1/2 cup dry white wine

1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water for 15

minutes

5 to 6 cups hot chicken stock or water

12 littleneck clams, scrubbed

12 mussels, scrubbed

1/2 pound shrimp, peeled and deveined

1/2 pound squid, trimmed and cut into 1/2 inch rings (or more shrimp)

1/4 cup cooked green peas

You'll also need: wood for a fire; Tuscan grill or cast iron grill grate; a large paella pan.

Build a wood fire in a fire pit or large ranch grill. Place a Tuscan grill on top and place the paella pan on top. Add the olive oil and preheat. Add the chorizo and fry until browned on all sides, 2 minutes per side. Transfer the chorizo to a foil pan. When cool enough to handle, cut crosswise into 1 inch pieces.

Season the chicken pieces on all sides with salt and pepper. Add them to the paella pan and brown on all sides, about 2 minutes per side.Transfer the chicken to the foil pan.

Remove all but 2 tablespoons fat from the pan.Add the onions and bell peppers and sauté until lightly browned, 3 to 5 minutes. Add the garlic half way through. Add the tomatoes and half the parsley and cook for 1 minute.

Add the rice and saute until the grains are shiny, 1 minute. Add the wine and bring to a boil. Add the stock and saffron and bring to a boil.Simmer the rice, uncovered, for 15 minutes, adding stock as needed to keep them moist. Stir in the chorizo and chicken and cook for 5 minutes. Add the clams and mussels and cook for 3 minutes.Add the shrimp and squid. Cook the paella until the rice is tender, the clam and mussels shells have opened, and all the ingredients are completely cooked. Correct the seasoning, adding salt and pepper to taste.

Just before serving, sprinkle the paella with the cooked peas and

remaining parsley. Serve at once.

Summer Squash and Corn Chowder

2011-08-24T17:04:00.000-05:00

Here I am , back after a little Thanksgiving break and ready to get back in the swing of things. And by "in the swing" I mean MORE COOKING. Tis the season after all and my friends are already asking what goodies I will be baking this year. So while I think about that, I wanted to share a recipe that I made in August with the last of the summer squash.

There is a great time of the year when both corn and yellow squash are in season, both sweet and juicy, and both begging to be made together. And who am I to ignore the pleas of vegetables! So a late summer chowder was quickly put together. Now I know a "chowder" usually contains potatoes, but I tend to leave potatoes out of soups because I love to eat chewy, crusty breads with my steaming bowl. Therefore what you see below is my take on a corn chowder, basic recipe from Cooking Light. Enjoy!

Summer Squash and Corn Chowder (by Cooking Light)

2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Goat Cheese Soufflé With Thyme

2011-08-22T05:00:00.000-05:00

My first attempt at a souffle was when I was about 10. I worked hard making a lovely souffle with cheddar cheese (that's all I remember) for my family for dinner. Then I was sick all night.

No fault of the souffle, but you know how that is. No interest in making souffle again. Until now.

A foodie friend of mine described a goat cheese souffle and I was intrigued. then I found out it was a recipe by Deborah Madison and I was hooked. I had to make it.

In the interest of full disclosure, I do not own a souffle pan or ramekins, so I decided to just go for it in a shallow casserole dish. After all, it is more about the flavor than the presentation, especially when you are feeding your spouse.

It was quite tasty, not heavy on flavor but nice and light. The fresh thyme makes a perfect partner for the goat cheese.

It made a great side dish for scallops and sauteed swiss chard. Don't concentrate on how mine looks, just trust me about the fabulous flavor.

Goat Cheese Soufflé With Thyme by Deborah Madison

Butter, plus 2 tablespoons freshly grated Parmesan, for the dish

1 1/4 cups milk or cream

Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices

3 tablespoons butter

3 tablespoons flour

Salt and freshly milled pepper

Pinch cayenne

4 egg yolks

1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese

6 egg whites

Several plump thyme sprigs, leaves only

Preheat the oven to 400° F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.

Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth.

Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375° F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

Ode to Fish

2011-08-15T05:51:00.000-05:00

So this is one of those silly posts, one that really have no meaning or recipe for that matter. But is just a platform for me to gush heavily about one of my favorite foods, fish

I can't get enough of it. The beauty of how simply it is made. Very little prep work goes into it and many types of fish only need olive oil, salt and pepper and an accompanying herb.

Grill it, bake it, pan fry it, steam it, poach it... there really is no wrong way to prepare it.

Fish. It is healthy, tender, juicy - the perfect food.

And those are my thoughts on fish.

Shrimp Saganaki

2011-08-10T05:10:00.000-05:00

Picture this: The acid of tomatoes with the freshness of dill melding with creamy feta, salty olives and a fruity olive oil. Yes, it was even better than it sounds!

We served it as written with crusty bread and an arugula salad but the 2nd night we had it over hot couscous and it was even better! Picture the delicious flavors described here melting into a soft bed of couscous. Honestly, I'm not sure why I ever cook anything else!

Shrimp Sagnaki (from Food and Wine)

2 tablespoons each of extra-virgin
olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1¼ pounds),
coarsely chopped
Salt
Crushed red pepper
1½ pounds shelled and deveined large shrimp, halved lengthwise
½ cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

In a large skillet, heat the oil until shimmering.

Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Spiced Indian Grilled Chicken

2011-08-01T05:00:00.000-05:00

This post is because of Bo. He made a fabulous grilled chicken (yes, we eat lots of chicken!). Because we eat lots of chicken it is fun to try to new rubs for it. Bo is the Indian cook in the house and he wanted to make a chicken with Indian spices. So he turned to his new favorite show, Spice Goddess.

The spices used along with the cooking method made a fabulous chicken grilled crisp and moist. I would have personally put the rub on the chicken meat itself since I cook with the skin but don't usually eat it, but the flavors still pushed their way through to the meat.

If you are unsure of Indian food, this would be a great one to try! Serve it with a green salad and rice or naan.

Spiced Indian Grilled Chicken (Courtesy Bal Arneson)

2 tablespoons dried fenugreek leaves
1 tablespoon garam masala
1/2 tablespoon brown sugar
1 clove garlic, crushed
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne peppercorns
Pinch salt
1 cup plain yogurt
2 tablespoons tomato paste
2 chicken legs, split into thighs and drums

Combine the fenugreek, garam masala, sugar, garlic, cardamom, peppercorns, salt, yogurt, and tomato paste in a large bowl and mix well; set aside 1/4 cup of the marinade for basting. Add the chicken thighs and drums and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.

When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Basting regularly with the reserved marinade, cook until the chicken is done and juices run clear, about 35 to 40 minutes.

Beef Short Ribs with Blackberry Mole

2011-07-28T05:11:00.000-05:00

I became obsessed with making this after seeing it on a menu. Notice I didn't say I ate it. No, we didn't order it, but I couldnt get it out of my head. I had to have it. I found a recipe for short ribs and modified it to fit my needs. This is a bit funny because I have never even eaten short ribs. But I knew I could guess what they should taste like.

The mole became very easy after I mentioned it to some foodie friends and one had a recipe that was perfect (Thanks Susan!) So to the kitchen I went. I made the mole a day early and also pickled a red onion for garnish. I cooked the short ribs slowly in the crockpot, throwing together a slaw and a corn spoonbread during the final hour.

The beef was tender and falling off the bone. The mole was deep and chocolaty with the blackberries lending thier own sour notes. And while I will never know how it compares to the restaurant version, we loved it and that is all that matters

Beef Short Ribs

2 tablespoons rich-tasting pork lard or vegetable oil
2 generous pounds bone-in beef short ribs
1 large white onion, sliced
6 garlic cloves, peeled and finely chopped
1 12 ounce bottle brown ale
1 14 ounce can diced tomatoes, fire roasted are preferred
Salt
1 t dried epazote
1 t dried Mexican oregano

In a medium-large (4- to 6-quart) pot heat the oil over medium-high. Lay in the short ribs in a single, uncrowded layer. When browned on one side, about 5 minutes, turn them over and brown the other side, 3 to 5 minutes more. Remove to a plate and tip off all but about 1 T oil.

Set the pan back on the stove and reduce the heat to medium. Add the onion and cook, stirring frequently, until golden, about 5 minutes. Add the garlic, stir for another minute, then add the tomatoes with their juice and the beer. Stir occasionally until the tomatoes have softened, 3-4 minutes Stir in the salt and the herbs.

Pour the tomato mixture into the bowl of a crockpot. Lay the beef into the sauce, spooning some over the top. Cook on high for 1 hour then turn down the heat for another 2-3 hours. Additionally cook on low for 5-6 hours.

Serve with Blackberry Mole (Recipe from Sneezles)

4 dried pasilla, stemmed and seeded
4 dried New Mexico chiles, stemmed and seeded
1 medium onion, chopped
1 garlic clove, chopped
2 medium tomatoes, peeled, seeded and chopped
1 cup fresh blackberries
2 tbs sesame seeds (I like to toast them)
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 tsp ground cloves
1/4 tsp ground cinnamon(I don't use Vietnamese here)
1/4 tsp fresh ground coriander seeds
3 tbs olive oil
1 cup chicken stock
2 oz bittersweet chocolate or 2 tbs baking cocoa

1. Combine the pasilla through the coriander in a blender and purée until smooth.

2. Heat oil in a large skillet, sauté the purée in hot oil for about 10 minutes, stirring frequently. Add stock and chocolate; cook over very low heat for about 45 minutes, stirring occasionally.

Corn Spoon Bread

2011-07-25T05:09:00.000-05:00

I am on a search to find the perfect sweet corn bread. It doesn't have the texture of traditional because it is much more moist. But it does have the texture because it is corn bread. I had this bit of perfection years ago in a Southwestern restaurant and I have been searching for it ever since.

Good thing I love doing recipe research! So this spoonful, while good, isnt it. It is too "eggy" and not bready enough, and it doesnt have the sweet taste to satisfy this particular craving.

But this dish was good, easy to make and goes great with short ribs! So until the next corn bread experiment...

Corn Spoon Bread (Inspired by Paula Deen)

1 cup milk
1/3 cup yellow cornmeal
1/2 teaspoon kosher salt
1 cup canned corn kernels, drained
1/2 cup chopped green onions
2 large eggs, lightly beaten
2 tablespoons butter, cut in small pieces
1/8 teaspoon ground red pepper flakes

Preheat the oven to 400 degrees F.

In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in the corn and the green onion.

Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. (the milk mixture will be thick) Stir the tempered eggs into the milk mixture.

Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes. Bake for 25 to 30 minutes or until center is set. Remove from the oven and serve immediately.

Bo and Kim's CSA Adventure - Kohlrabi

2011-07-22T05:00:00.002-05:00

I really love slaw. I know you have heard that before but it is true. It is the perfect combination of salad and refreshment, healthy crisp veggies meeting a dressing and sitting until they become perfect partners and perfect friends.

This slaw was a totally new concept for me. I have never used kohlrabi before but I was intrigued when it was part of my CSA box and when I did a search and found several kolrabhi slaws, well I was sold.

Dont be tempted to use red apples in this recipe - they would provide a pretty color contrast but the sour flavor of the granny smith provides such a lovely contrast to the duller kohlrabi and sweetness of the raisins

It isnt the more exciting salad I have ever had, but it was fun to try. If kohlrabi shows up in your CSA box or in your grocery cart, I recommend you try it like this!

Kohlrabi Slaw

4 kohlrabi, peeled and cut into chunks

2 Granny Smith apples, NOT peeled, cut into chunks

1/2 cup raisins

1/2 sunflower seeds

3/4 cup mayonnaise, greek yogurt or a combo

2 T apple cider vinegar

2 T sugar

Salt and Pepper to taste

Chop the kohlrabi and apple together in a food processor. Place in a large bowl with the raisins and sunflower seeds.

In a small bowl mix the mayonnaise, yogurt, vinegar and sugar. Mix in to taste (I rarely use all the dressing called for in a recipe). Add salt and pepper to taste.

Refrigerate at least 2 hours to let the flavors meld.

Tupelo Honey Cafe Slaw

2011-07-05T06:00:00.003-05:00

If you know me you know I love a New Cookbook! Well this one is from a restaurant in Asheville, NC (my favorite place!) The restaurant is Tupelo Honey Cafe and the the cookbook has the same name. The restaurant has great Southern favorites with new and exciting twists. It is a great book and I highly recommend it.

Well if you know me you also know I love slaw. as soon as I saw it in the new book I decided it would be the first recipe I would try. It is interesting - and by that I mean it is different from any other recipe I have tried.

Part of the fun is a slight hint of sweet from the ketchup, making it almost like a 1000 Island dressing. Like most slaws this one is very forgiving so switch things around if you like. Add more ketchup or less mayonnaise. Double the stone ground mustard and dump the dijon. Whatever you do decide, make the choice to try this recipe.

And speaking of Asheville, my blog and I will be on vacation from July 7 through July 21. Have a great holiday and happy eating!

Tupelo Honey Coleslaw

From: "Tupelo Honey Cafe; Spirited Recipes from Asheville's New South Kitchen"

4 cups shredded green cabbage (from 1 medium cabbage)
2 cups shredded red cabbage (from 1 small red cabbage)
1 cup peeled, shredded carrot (about 2 large carrots)
2 tablespoons red wine vinegar
4-1/2 teaspoons ketchup
5 tablespoons sugar
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons stone-ground mustard
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup canola oil

Combine the green cabbage, red cabbage and carrot in a large bowl.

In a separate bowl, combine the vinegar, ketchup and sugar, and stir until the sugar is dissolved.

Put the vinegar mixture in a food processor and add the mayonnaise, Dijon mustard, stone-ground mustard, hot pepper sauce, Worcestershire, salt and pepper. Blend and slowly drizzle in the canola oil until the mixture is emulsified.

Combine the vegetables with the dressing, adding the dressing a little at a time until it suits your personal slaw-to-dressing ratio. Any leftover dressing can be refrigerated in an airtight container for 1 week.

Bo and Kim's CSA Adventure Swiss Chard and Arugula Pesto

2011-06-27T05:00:00.000-05:00

Isn't is beautiful? Chard is coming back into season and I couldn't be happier. With the CSA box sometimes it is hard to use all of the produce before it begins to go bad and that is what was going to happen with my chard. There is no way I was going to let that happen!

I decided a pesto was the way to go. A refrigerator search found arugula hanging around and a formula begin to swirl around in my head. First I decided to make a thick pesto since I was going to be freezing it. I knew as it thawed I could add enough oil to make it into a sauce.

So what you see is a thick paste. After I finished preparing all the ingredients I oiled ice cube trays and placed the paste in by the small spoonful. After a few hours in the freezer they popped as perfect cubes into a large freezer bag for when it is needed.

I did taste it - Very garlicky and full of "green" flavor. The arugula lent a peppery bite and I didn't even miss the basil! I suggest you try it, toss it with hot pasta and don't tell your family it is actually a VEGETABLE!

Swiss Chard and Arugula Pesto

1 T plus 1/2 cup good fruity olive oil

1/3 cup walnuts, pine nuts or a mixture

3-4 cloves garlic, peeled and crushed

1/2 lb mixture of swiss chard, leaves removed from the stems, and arugula, tough stems removed

1/2 cup parmesan cheese

salt and pepper to taste

Toast the nuts until lightly brown. Remove from pan. Add 1 T olive oil and garlic. Toss to coat then add the greens a handful at a time tossing constantly. Steam lightly then remove to cool.

Toss the cooled greens and garlic, nuts, and parmesan cheese in a food processor. Start the motor then slowly add the olive oil. Toss with salt and pepper to taste.

NOTE: The pesto can be frozen in oiled ice cube trays. Freeze solid then remove to a freezer bag.

Whole Grain Banana Bread

2011-06-24T05:00:00.000-05:00

This banana bread has been brought to you by the King Arthur Whole Grain Cookbook. It is moist and delicious and hearty without too much sugar.

Whole wheat flour has a party with honey and brown sugar and my substitute of greek yogurt for half of the butter only brings more health to the game. Plus its banana bread - healthy already, right?

I really do think I enjoy banana bread made with whole wheat flour better than those with the white variety. There is something about the ruggedness of the grain that pairs well with the strength of the banana.

I love a slice in the afternoon spread with Greek yogurt and a touch of honey.

Whole Wheat Banana Bread (King Arthur)

1/4 cup (4 ounces) unsalted butter
1/4 cup (4 ounces) greek yogurt
1/2 cup (3 3/4 ounces) packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ cups (12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Product Review: Newtons Fruit Thins

2011-06-21T05:00:00.000-05:00

I don't normally like store purchased cookies but I have to admit a fondness for Fig Newtons. As part of the Foodbuzz Tastemakers program I get the opportunity to try new things sometimes so when a chance to taste-test these new cookies came along I jumped at it.

I'm not sure if I'm happy about this or not. You see, I liked them. They are a whole-grain shortbread cookie, so not too sweet.

They have chewy bits of dried cranberry for a great tang plus a hint of orange zest that didn't have a "chemical" flavor. That is the part that surprised me the most!

So if you enjoy these flavors I think you might like these bits of crumbly goodness. Give them a try!

Bo and Kim's CSA Adventure - Arugula, Roasted Tomato and Onion Tart

2011-06-18T05:00:00.002-05:00

If you follow my blog you will know I have had fun in the past playing around with tarts. I love trying new crust recipes and new ways to fill them.

When my CSA box had arugula my mind immediately went to "I must make a tart!" So I went back to past recipes to pick my favorite crust and "filler" then set out to figure out the best veggies to highlight the peppery goodness of my beloved arugula.

I took a good look at the yellow cherry tomatoes and creamy goat cheese from the farmers market and suddenly I knew. So I began by slow roasting the tomatoes.

Now yes, you could use store bought dried tomatoes. But trust me, You will be able to taste the difference as the ones you roast yourself still have a bit of juice left in them and are a lovely tart with a hint of sweet.

As you look at the recipe below, please don't be scared by the long list of ingredients. Or the number of steps. This recipe is worth it (in my humble opinion). Peppery green (arugula), sweet tartness (tomatoes), caramelized goodness (onions) and the creamy nip (goat cheese) all come together for an explosive first bite.

And after Bo's first bite? He told me he was going to have to keep me!

Arugula, Roasted Tomato and Onion Tart

Crust

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

1 tsp salt

4 Tbs cold unsalted butter, cut into chunks

1/4 cup extra-virgin olive oil

1/4 cup plain yogurt

Onions and Tomatoes

1 pt medium-sized cherry tomatoes, slow roasted

1 small red onion sliced thin, caramelized

6 large garlic cloves, minced (or 2 garlic scapes chopped)

2 T olive oil, divided

1 T balsamic vinegar

1/2 t salt

Filling

1 egg
1/4 cup plain yogurt
1/4 c milk

1 t dried oregano 1 t dried basil

1-2 oz goat cheese, crumbled

1 bunch arugula, washed, dried and chopped

To make the onions, slice the onions thinly. Heat 1 T olive oil in a saute pan on high. Add the onion, salt and pepper and cook on high for about 5 minutes. Spread the onions flat in the pan and turn down to medium low for 15 minutes, covered. Add garlic or garlic scapes plus 1 T balsamic vinegar, cover, and cook for an additional 15 minutes. Remove from the heat and let cool.

To slow roast the tomatoes, wash them and cut them half lengthwise. Place the tomatoes face up on a parchment lined oven dish and drizzle with 1 T olive oil. Cook them for 1 hour at 300.

To make the crust, preheat oven to 350 degrees.

In a food processor, add flours and 1 t of salt and pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To make the filling: In a small bowl whisk the egg then add the milk and yogurt. Continue to whisk until combined.

Layer the onion and tomato on the tart crust. Pour the egg mixture over the top. Sprinkle with goat cheese. Bake for 20 minutes. Top with chopped arugula, salt and pepper.

Grilled Corn Salad

2011-06-15T05:00:00.006-05:00

Sometimes simplicity is best. Just a few ingredients can come together in such a way that you wonder why you put in the effort other times. I mean when a salad of perfectly caramelized corn, green onion, zippy goat cheese and a hint of lemon can make your husband happy, you shouldn't question it. You should just take your bows then come to your blog to explain how easy it was.

And here's how easy it was.

Grilled Corn Salad
2 ears of corn, washed and shucked
1 green onion, chopped
1 oz goat cheese
1 T lemon juice
Salt and pepper

Prepare the grill for hot cooking (about 400). Oil, salt and pepper the corn. Cook 5-6 minutes per side for a total of 15-20 minutes. Remove and let cool slightly.

Chop the green onion and crumble the goat cheese. Cut the corn off the cob into a bowl while still warm. Add the goat cheese and blend well, letting the corn soften the cheese slightly. Mix in the green onion, lemon juice, salt and pepper. Taste and adjust the seasoning as necessary.

Scallops with Herb Butter Sauce

2011-06-12T20:19:00.001-05:00

You know those moments that you have where the perfect words come out of the mouth of the one that you love? Those moments you wish to replicate if possible? Well I had one of those moments with this meal. Let me explain.

I had baby chard in the CSA box and decided to serve it raw. So I grilled some scallops and made a butter herb sauce. I placed the scallops on the chard then drizzled the sauce over the top to wilt it slightly. I plated it with a bit of crusty bread and a Grilled Corn Salad and served it with a nice white wine.

And then it happened. Bo said "You know, at a restaurant they would have charged us at least $20 each for this meal." And my heart was happy.

If you are lucky enough to get a partner who loves scallops, try this "restaurant" dish and feel proud.

Grilled Scallops with Herb Butter Sauce

1/2 lb sea or bay scallops
2 T unsalted butter
1 T fruity olive oil
1 t lesser quality olive oil (or more of the good stuff if you wish)
2 garlic scapes, woodsy ends snapped off, chopped
1 T green onion or chives, snipped
1 T lemon juice
Salt and Pepper
1 small bunch baby chard, stems removed, torn

Prepare the grill for medium hot, about 400. Toss the scallops with 1t olive oil (lesser quality if you wish) plus salt and pepper and set aside.

Place the chard on dinner plates. Slowly melt the butter and 1T fruity olive oil over low. Add the garlic scapes and green onion. Saute on low stirring occasionally.

Grill the scallops 3-5 minutes per side depending on how large they are. Take care not to overcook. Remove from the fire and place directly on the chard.

Add lemon juice, salt and pepper to the butter sauce. Taste and adjust seasonings as necessary. Drizzle the butter over the scallops and chard. Serve with crusty bread.

NOTE: You may have butter sauce left. Chill and use to saute mushrooms and shrimp for your next dinner!

Bo and Kim's CSA Adventure - Swiss Chard Panzanella

2011-06-09T05:00:00.003-05:00

Panzanella is a favorite spring/summer dish for me. I decided to take the traditional, mix it with a recipe I found online and produce my own creation.

If you have access to a good, firm, whole-grain sourdough bread by all means use it. It will give a hearty texture and slight nutty flavor, plus sourdough just rocks. However if this isn't an option, and crusty bread will work.

Another beautiful thing about this dish is the versatility. Don't have chard? Use kale. Or spinach. Don't want to mess with roasting the greens? Then just give them a light sautee. Tomatoes not in season? Use the sun-dried variety. In other words do what I did. Make this tasty dish your own!

Swiss Chard Panzanella

1/2 loaf bread (about 4 cups when cubed - whole grain sourdough or other crusty bread)
4 cloves garlic
2 bunches baby swiss chard
1 pt pear tomatoes, cut in half (heirloom if you can find them!)
2 T good quality olive oil
1-2 T balsamic vinegar (depending on taste*)
Salt and pepper

Preheat oven to 400. Slice the bread. Toast in the oven until light crisp, about 15 minutes. Cut the garlic cloves in half. Cool slightly. Rub cut cloves of garlic over both sides of the bread then cube. Set aside in a large bowl.

Rinse and dry the chard. Rough chop then toss with a touch of olive oil in your hands. Lay the chard on a foil-lined pan. Roast for 10-15 minutes or until lightly crisp. Remove and let cool. Toss the tomatoes and chard with the bread.

Whisk olive oil and vinegar. Toss in the large bowl with the bread, tomatoes and chard. Add salt and pepper and toss again. Taste and adjust the seasonings. Serve at room temperature.

*More vinegar will add a sweet and sour sensation. Start with 1T then add more if your family is sensitive.

Bo and Kim's CSA Adventure

2011-06-05T16:46:00.000-05:00

So last year I did a series each week called Wild Wednesday where I would purchase from the farmers market then make dinner based on what I found.

This year although I will still be attending the markets, I have also joined a CSA. In case you are wondering, CSA stands for Community Supported Agriculture. It is essentially your decision to purchase a share of a farm and each week receive a portion of that week's harvest.

I am looking forward to the challenge each week of getting a box of great produce and deciding how to cook it. My goal will be to use everything I get sometime during the next week and I look forward to sharing it with all of you out there!

So week one there was nothing too exotic, but I did buy some things I wouldn't have purchased this time of year usually (like cauliflower). The one thing I was excited about was a tender head of broccoli. I say tender because it has a much different texture from what I usually buy at the store. So I got out my books and found a recipe that could inspire me to completely chop it up.

And here it is

Broccoli with Sun-Dried Tomatoes and Pine Nuts (Inspired by Fields of Greens)
1 head of broccoli
3 T balsamic vinegar
2 cloves garlic, finely chopped
3 T olive oil
1 t each salt and pepper
1/4 cup sun dried tomatoes, chopped
2 T pine nuts, toasted

Cut the broccoli into florets, If using the stems peel them if they are tough then chop. Bring a pot of water to a boil and add a pinch of salt. Cook the stems for 3 minutes then drop the florets in for another 1. Drain then plunge into ice water to stop the cooking. Drain well.

Toast the pine nuts on medium high in a dry skillet for 3-4 minutes or until lightly browned.

In a small bowl, whisk together the vinegar, oil, salt and pepper. Toss with cooled broccoli in a large bowl. Add the tomatoes and pine nuts and toss. Add salt and pepper to taste.

The broccoli is great at room temperature or chilled.

Magnum Ice Cream

2011-05-31T05:00:00.000-05:00

If you know me you know that sweets arent really my thing. And if it isnt a darkly chocolate-d experience, it is usually too sweet for me. But I do like ice cream once in awhile so when I got the chance to try the new Mangum Ice Cream bars for free as part of the Foodbuzz Tastemakers Program I decided it was worth a try.

Don't ask me why I didnt chose the one flavor with a dark chocolate coating. I guess I do know why - its because I love caramel. The milk chocolate was a bit too sweet for my taste but if they ever decide to put the caramel with the dark chocoalte - watch out!

Now for the main event, the ice cream. It has a nice true vanilla flavor that I like and if you also crave ice cream that deosn't taste artificial, you will enjoy this.

Especially if you love sweets!

Happy Memorial Day (weekend)

2011-05-26T05:00:00.011-05:00

I will be out of town for a big family get-together and while I am in charge of making a dinner for 19, I do not imagine I will be stopping to take pictures or notes about the food. I hope everyone has a great holiday weekend and I will see everyone next week!

Bok Choy

2011-05-24T05:00:00.001-05:00

So be prepared to see more side dishes on this blog. I have signed up for a CSA box and am looking forward to sharing the recipes with you!

But this has nothing to do with the CSA box. This has to do with me breaking out of my comfort zone and trying a few Asian recipes. It is not something I have had interest in making in the past but with a husband who loves the cuisine, I am learning to cook something new. And here is my first attempt at Bok Choy.

Like with most recipes I cut back on the oil (I used 1 t each time it called for 1 1/2 and 1 t when it called for 1T for the sauce) and I still think it could have used less. So next time, I try less. But other than it being a bit oily for my taste, the bok choy have a lovely blend of bitter and green with the sesame seeds adding a nutty necessity. This could even be a repeater!

Baby Bok Choy with Sesame Soy Sauce (Adapted from Sunset Cookbook)

1 T sesame seeds
1 1/2 lbs baby bok choy, bottoms trimmed
1 T toasted Asian sesame oil, divided
1 T minced fresh ginger
3 T each dry sherry and soy sauce
1/8 tsp red chile flakes
1/4 cup thinly sliced green onions

1. Toast sesame seeds in a large frying pan over medium-low heat, stirring, until golden, 3-5 minutes. Pour out of pan and reserve.

2. Cut bok choy in half lengthwise. Coat bottom of pan with 1 tsp oil. Set over medium-high heat When pan is hot lay bok choy, as many as will fit in a single layer, cut side down in pan. Add 2 T water. Cover and cook just until bok choy wilts, about 2 minutes. Lift out of pan, drain briefly and arrange cut side up on a deep platter. Remove any water from pan. Cook remaining bok choy the same way, leaving water in the pan after the last batch.

3. Add 1 t oil and the ginger to the pan and cook, stirring, over high heat until ginger is lightly brown. Add sherry and bring to a boil. Remove from heat and add soy sauce and chile flakes.

4. Pour sauce over bok choy. Sprinkle with green onions and toasted sesame seeds.

Cheese-Stuffed Dates with Prosciutto

2011-05-19T05:00:00.000-05:00

I love food, and there are many things that I love, but at this time, it takes something special to really knock my socks off. Maybe it's because I'm used to many flavors being put together and although I love them, they aren't "new." But there are times...

And WOW - the socks come off! Sweet dates with tangy cheese touching salty prosciutto - forget using these as appetizers! Serve these bad boys as your main course!

Lets try to describe them in a way that makes your mouth water: rich, sweet, sticky, salty, addictive...plus easy and fun to make.

The package will probably have extra dates but I found I had extra stuffing so it worked well and I used just a think stretch of proscuitto on each. They were perfect.

Cheese-Stuffed Dates with Prosciutto (Recipe from Giada De Laurentiis)

    * 1/4 cup (2 ounces) goat cheese, at room temperature (If you have an aversion to goat cheese I believe cream cheese could be substituted successfully)
    * 1/4 cup (2 ounces) mascarpone cheese, at room temperature
    * 1/4 cup finely chopped fresh basil leaves
    * Kosher salt and freshly ground black pepper
    * 16 Medjool dates (12 ounces), pitted
    * 8 thin slices prosciutto, halved lengthwise
Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.

Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.

Arrange the stuffed dates on a platter and serve.

Grilled Chicken Kebabs with Romesco Sauce

2011-05-17T05:00:00.002-05:00

Kebabs are fun to make, except for the cubing but if you are smart like I am, you will find a friend to help.

I love my chicken but I do know there are those who find it bland. If this is you, try this recipe. The spices help to make a sometimes-bland chicken breast a total rock-star and the small bites cook quickly keeping it nice and moist.

And then there is the romesco. Ahh the romesco. It sings of garlic and the additional ingredients serve as supporting chorus members.

I know I sometimes use a music analogy too frequently, but I really do see food as a symphony...

Grilled Chicken Kebabs with Romesco Sauce (Adapted from Sunset Cookbook)

    * 8 wood or metal skewers
    * 2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
    * 1/2 cup chopped fresh cilantro
    * 1/2 cup extra-virgin olive oil, divided
    * 2 tablespoons fresh lemon juice
    * 2 teaspoons plus 1 tbsp. minced garlic
    * 1 teaspoon coarse kosher salt
    * 1 teaspoon smoked Spanish paprika
    * 1/2 teaspoon freshly ground black pepper
    * 3/4 cup peeled roasted red peppers (canned or fresh)
    * 1/4 cup pine nute, toasted
    * 1 slice crusty bread, toasted and cut into cubes
    * 1 tablespoon champagne vinegar
    * 2 bunches green onions, root ends trimmed

1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lemon juice, 2 tsp. garlic, salt, smoked paprika, and pepper. Toss to coat, then marinate, chilled, 25 minutes.

2. Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1 tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until puréed; sauce will be thick.

3. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Thread chicken onto skewers, discarding marinade. Drizzle green onions with remaining 1 tbsp. olive oil. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turn skewers over, then lay green onions on grill. Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places. Serve hot, accompanied by sauce.

Lemon Rosemary Shortbread Cookies

2011-05-10T05:00:00.002-05:00

Ahhh, the rites of spring. For me, lemon is my foray into spring cooking. I begin to crave its tang, longing for its sharp scent. When this happens, I know spring is upon us!

When I began to look for a cookie recipe I was searching for a soft sugar-cookie texture but a cooking friend recommended a shortbread recipe and after finding a great one in the Sunset cookbook I decided to combine her recipe with theirs. The result was a pleasant cookie with a soft lemon flavor and a slight crumble crumb with a grassy rosemary surprise. I was pleasantly surprised at how much I liked these cookies.

A recipe with a pleasant lemony taste - not too tart not to soft- possibly written by some bears?

Butter Shortbread Lemon Cookies (adapted from Sunset Cookbook)

2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
1 lemon, finely zested
1 tsp chopped fresh rosemary

Glaze
1 1/2 cups powdered sugar
2 T fresh lemon juice
1 lemon, finely zested

1. Preheat oven to 325°. Put flour, butter, granulated sugar, salt, lemon zest and rosemary in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together. Form dough into a disk; chill 30 minutes.

2. On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1½-in. cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes.

3. Bake until light golden brown, 12 to 15 minutes. Let cool and then glaze

4. Mix powdered sugar, lemon juice and lemon zest. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon, and press 1 rosemary sprig into glaze.

Makes 32 cookies

Make ahead: Up to 5 days. Store airtight up to 1 week.

Grilled Chicken Thighs with Peas and Shallots

2011-05-07T05:00:00.025-05:00

I know you see lots of chicken recipes here, but I'm a big fan. What I'm not a fan of is eating it the same way every week. Luckily I LOVE searching for recipes and even better I love trying new ones out.

This FABULOUS chicken dish came from (GASP) Sunset Cookbook. I am so glad the weather is finally turning itself toward grilling because I love grilled chicken.

The chicken was tender and juicy, the way a good chicken should be. I used whole legs instead of just the thighs and grilled it on The Egg.

I chose not to follow the original recipe when making the peas, so below is my rendition. Be careful - it is easy to get them too salty!

Grilled Chicken Thighs with Peas and Shallots (Inspired by Sunset Cookbook)

12 skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
3 tablespoons thin slices garlic, divided
3 tablespoons chopped fresh rosemary leaves, divided
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 cloves garlic
3 cups frozen peas, thawed
1/4 cup chopped prosciutto
1/4 cup chopped red onion
3 to 4 tbsp. fresh lemon juice

1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

3. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.

5. In a large frying pan, cook onion on high until it begins to brown, then turn down to low until it begins to caramelize, about 15 minutes. Add the garlic and pancetta for 1 minute then add the peas and rosemary. Turn the heat to medium and cook until the peas are warmed through.

6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.

Lavender-Blueberry Ice Cream

2011-05-04T05:00:00.028-05:00

Do you like an ice cream that leaves you feeling refreshed instead of heavy? One where you can taste spring in every bite? If so, try Lavender-Blueberry Ice Cream.

A thought the recipe might be a bit too sweet for us so I cut down the sugar by 1/4 cup and I think another 1/4 cup off would still work. But if you love it sweet, definitely leave it as is.

A tip from me to you: When you make the blueberry syrup remember that it is warm and it may make your blender explode. A lovely color for sure, but not the most fun to clean up off the kitchen counter.

Lavender-Blueberry Ice Cream (Sunset Cookbook)

1 cup blueberries, rinsed
3/4 cup sugar
2 tablespoons dried culinary lavender blossoms (If you absolutely can't find these, they could be left out for a straight blueberry ice cream, but the final dish will be missing that lovely spring day flavor.)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups half-and-half

1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.

2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.

3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.

4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.

Black Bean and Goat Cheese Tamales

2011-05-01T05:00:00.003-05:00

Tamales take two. And again, black bean tamales. This time the black beans were part of the tamale "wrapper" instead of being inside the masa. Like other tamale recipes, this wasn't difficult but was very time consuming.

I really did try to use lard this time but store didnt have lard so I used Spectrum shortening for the creaminess.

Because the beans were IN the masa mixture, the only thing to roll was the goat cheese which made that part a bit easier.

They tied nicely.

I had a bit of trouble getting them to stem firm. It took 2.5 hours and checked the water level every 30 minutes. Even then I wasn't convinced of the texture being perfect, but the plan was to freeze them for a party a week later.

What I learned: Tamales are an art form. They take practice, but it is a fun exercise. Mine weren't perfect, but they did firm up and tasted pretty good.

And where is the recipe, you might ask? Rick Bayless publishes almost every recipe he creates on the internet for public viewing, but at this time time he hasn't done it with this one. So I will respect his creative license and let you know you can find it in his latest cookbook Fiesta at Ricks.

A Spring trip to Asheville

2011-04-28T05:00:00.004-05:00

Bo enjoying dinner in Asheville

I know you have heard me mention Asheville a dozen or so times. It is one of our favorite places to visit. A cornucopia of food, drink, art and nature. Perfection, really.

Bo and Foxy hiking in Asheville

Well we are headed there again for a long weekend. Maybe when I return, a small gushing over the brilliant restaurants is in order?

Double Chocolate and Espresso Cookies

2011-04-26T05:00:00.003-05:00

OMG these could have the word chocolate in there two more times and yet not accurately describe the level of dark goodness.

Be warned. Unlike other recipes where the coffee only serves to enhance its friend the chocolate, the coffee has full billing here so if you dont like coffee these may not be for you.

The only change I made was to use dark chocolate the whole way instead of the semi sweet called for. Also I find the directions as written to be cumbersome, so I have re-written them the way I did it.

Chocolate-Espresso Cookies (Inspired by Giada DeLaurentiis)

6 ounces dark chocolate, chopped into 1/2-inch pieces (I used Ghirardelli)
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup dark chocolate chips (again, I used Ghirardelli)

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

Shrimp Fried Rice

2011-04-23T05:00:00.001-05:00

Sometimes the best meals are those that aren't planned. Instead they come from an internal craving that must be satisfied. And sometimes those meals don't have a recipe. Instead they come from past experiences and ingredients on hand. This is one of those meals.

Shrimp Fried Rice is a favorite of mine. But not from a cheap Chinese take-out (too oily). I have had some fabulous fried rice at nice restaurants that serve Asian cuisine, so I know how alive and fresh it can taste. And that is what I have tried to capture here. So below, you will find my recent concoction of Shrimp Fried Rice.

3 cups brown rice, cooked and chilled
2 T canola or sesame oil (I used a combo)
1/2 red onion, chopped
3 cloves garlic, chopped
2 cups chopped vegetables on hand (I used green beans and carrots)
1/2 lb small shrimp
Soy Sauce
Chili Paste
2 eggs, beaten

Saute the garlic and onions in canola or sesame oil on medium until the onion begins to soften, about 4 minutes. Add the vegetables and cook until just begining to soften but are still crisp. Add the shrimp for 3 minutes then add the rice. Toss everything together.

Turn the heat to low. Begin to add the soy sauce and chili paste to taste. I ended up using about 3 T low sodium soy and 3 T chili paste (we love it spicy). When it is perfect for your family, add the egg and toss until it is fully incorporated. Remove from heat and serve with additional soy sauce and chili paste.

BE CREATIVE! Leave out the meat, use chicken or beef, go crazy with the vegetables. Cooked rice is like eggs - a great base for the "stuff" in your fridge! Have fun!!

Mexican Roadside Chicken

2011-04-20T05:00:00.003-05:00

Ummmmm, more chicken! Sorry about the way it looks - a certain husband began to pick at it before I could take a picture! Also notice it is a bit "flat"? Well that comes from butterflying or spatchcocking it. Basically that means cutting it down the breastbone to open it up. You get the benefit of the roasting tenderness with a faster cooking time.

The first bite brought about an OMG moment! It is juicy with a crisp skin but the flavor infused throughout the meat.

I served this chicken with ranchero beans, a cabbage and red pepper slaw and corn tortillas for wrapping. This is truly my favorite meal!

Mexican Roadside Chicken (by Rick Bayless)

1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions

Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl.
When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
To serve, cut the chicken into quarters, top with green onions and your favorite salsa.

Chipotle Barbeque Sauce

2011-04-17T14:03:00.003-05:00

Are you wondering why I am showing you a blob of bbq? Its because it is pretty incredible. Now the recipe where I found this was for grass fed burgers with the sauce, but to be honest since the sauce isn't part of the burger recipe and it goes on top, it is really the star here.

Kicky sweet with a light burn and a ketchupy texture, this would be wonderful on chicken, a turkey sandwich, or as written as as we did, on a great grass fed burger!

Chipotle Barbecue Sauce (Sunset Cookbook)

1/4 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons canned chipotle chiles in adobo sauce (about 3 chiles), plus 1 tbsp. sauce
1 tablespoon Worcestershire
2 tablespoons molasses
2 tablespoons orange juice concentrate
1 teaspoon minced garlic

Purée all sauce ingredients in a food processor until very smooth.
Make ahead: Sauce: 1 week chilled.

Grilled Lemon-Dill Salmon

2011-04-14T05:00:00.000-05:00

Grilling season has arrived! I have spent the past three days grilling everything I could get my hands on, even the salmon that I dont completely love.

Dill and lemon helped to temper the salmon flavor and the cucumber salad (seen on yesterdays blog) made it special.

A nice light California Pinot Noir rounded the meal perfectly.

As a side note, I am learning not to be afraid of undercooking fish. I took the salmon off the grill when it was still lightly dark (if that makes sense) in the middle. It was cooked through but yet not the "flaky" texture they tell you it has to be. Instead it was moist and rich after 5 minutes on a plate, covered.

Grilled Lemon-Dill Salmon (Sunset cookbook)

2 or 3 lemons
4 center-cut skin-on salmon fillets (6 to 8 oz. each), rinsed and patted dry
2 1/2 tablespoons finely chopped fresh dill, divided
1 English (seedless) cucumber
1/2 cup bottled cocktail onions, drained
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
About 2 teaspoons olive oil

Preparation

1. Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.
2. Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.
3. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
4. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
5. Brush salmon skins with oil. Set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
6. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season each fillet with salt and a few drops of juice from a remaining lemon. Serve with cucumber salad.

Cucumber Salad

2011-04-12T05:00:00.000-05:00

I love cucumbers! They are refreshing and have an amazing "green" flavor. Yes, I said green. I can't think of any other way to describe it! And they always taste so cold, somehow colder than other veggies. So of course I wanted to make this incredible looking cucumber salad!

It was paired with a recipe for Grilled Lemon-Dill Salmon (which you will see in my next blog). THe cucumber salad looked so good I actually made the salmon to go with it (not a huge fan). And I bet you want to know how the salad went over? Well let me tell you!

INCREDIBLY TASTY, HEALTHY FEEL, FRESH FLAVOR - and it doesnt have any oil in it so it is truely 100% low cal!

Very few recipes are repeats in our house - just too many to make - but this one will be used over and over this summer! Oh, and I changed the recipe up a bit. I hope you don't mind!

Cucumber Salad (Inspired by Sunset Cookbook)

1 cucumber
1/2 thinly sliced red onion, soaked in cold water then drained
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon salt, plus more to taste
dill (fresh or dried) to taste
lemon zest to taste

If possible, slice the cucumber paper-thin in a food processor. Otherwise slice as thin as you can. Cut onions also in paper thin slices then chop. In a bowl, whisk together vinegar, sugar, and salt. Add cucumber, onions, lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.

Gone Fishin'

2011-04-06T05:00:00.000-05:00

Ok, not really but the sentiment is the same. In reality gone to Austin for a few days of R'n'R. Please look after my blog while I'm gone and see you again April 12th!

Fat Tire Bites

2011-04-04T05:00:00.006-05:00

One of the things I love to do is to develop recipes. You know, dream about something outrageously delicious then play around in the kitchen until it resembles food. So when the opportunity to develop something with the Foodbuzz Tastemakers Program using one of the great brews from New Belgium Brewing presented itself to me I jumped at the chance.

I decided to focus on Fat Tire which is a favorite of mine and because it has a great balanced flavor that pairs well with many foods and doesn't become bitter when cooked. And so my mind began to race, thinking of all of the great foods that I could use as a foundation for a Fat Tire recipe. And I quickly discovered one tiny problem: There were too many things to choose from.

So what was a girl to do? Why, develop a whole menu around Fat Tire, of course! And wanting to make several different items to serve at one sitting, I decided a tapas-style menu was the way to go. And since tapas are normally thought to be paired with wine, it was a complete joy to the creative juices to invent bites that would be elegant yet casual; something perfect to be served on the deck at the end of a warm spring day - in other words, bites perfect for the beer lover.

So in the spirit of the beautiful yet casual great outdoors, I present to you Fat Tire Bites a gift to beer lovers everywhere!

Fat Tire Bites (Menu by Kim De for Fat Tire Beer)

Each recipe is meant to serve 4 as a part of a small-plates menu.

Beer-Sizzled Mushrooms
Honey and Goat Cheese Stuffed Jalapenos over Goat Cheese and Chive Polenta
Raw Oysters with Fat Tire Chipotle Sauce and Horseradish
Fat Tire Chipotle Grilled Shrimp
Sharp Farmhouse Cheddar
Grilled Crusty Bread

Fat Tire Chipotle Grilled Shrimp (Recipe by Kim De)

Serves 4

1/2 lb shrimp, peeled and devined, leave tails on if you wish

1/2 cup Fat Tire Chipotle Sauce (recipe to follow)

1 T olive oil

Whisk the oil and Chipotle Sauce and mix it with the shrimp. Marinated the shrimp for 30 min or up to 2 hours in the refrigerator.

Prepare the grill for medium-high heat, or prepare a cast iron or other heavy skillet. Cook shrimp, turning as needed until pink and firm. Cooking time will depend on size of shrimp, 3-4 minutes for small shrimp, 5-8 minutes for large.

Serve the shrimp with more Fat Tire Chipolte Sauce for dipping.

Fat Tire Chipotle Sauce (Recipe by Kim De)

Makes 2 cups

1/2 cup chopped red onion

2 teaspoon canola oil

3 garlic cloves chopped

1 can of diced tomatoes with juice (roasted fire preferred)

1 canned chipotle pepper, chopped, with 1 T of the abodo sauce

1 bottle beer

3 T honey

2 T tomato paste

1 t salt

Saute the onion until soft, about 3 minutes then add the garlic and saute 1 minute more. Add the rest of the ingredients and bring to a boil over medium-high. Turn down to a simmer and cook until reduced by almost half, about 30 minutes. Puree in a blender for a completely smooth sauce or with a hand held blender for a slightly chunky sauce. Return to pan and simmer another 10-15 minutes.

Raw Oysters with Fat Tire Chipotle Sauce and Horseradish (Recipe by Kim De)

Serves 4

8 oysters

1/2 cup Fat Tire Chipotle Sauce

Several tablespoons of prepared horseradish

Large plate or small platter filled with crushed ice

Scrub each oyster under cold water. Shuck according to these instructions. Carefully lay each oyster on the bed of ice. Top each with 1 T of Fat Tire Chipotle Sauce.

Serve with a small bowl each of Fat Tire Chipotle Sauce and horseradish for those who love it hot. For a special treat mix 2 T Fat Tire beer with the 1/2 cup Fat Tire Chipotle Sauce before adding to the oysters.

Beer-Sizzled Mushrooms (Recipe by Kim De)

Serves 4

8 oz button or baby bella mushrooms, large chop

1 T butter

2 cloves garlic

2 T chives

Salt and pepper

Crushed red pepper (optional)

8 oz Fat Tire – the rest of the bottle is for the cook to enjoy!

In a large saute pan melt the butter over medium heat. Add the garlic and chives and saute for 1 minute or until garlic begins to brown. Add mushrooms salt and pepper and crushed red pepper (optional). Saute for 5 minutes, stirring occasionally.

Add the beer. Turn up the heat to medium-high until it begins to boil then turn down to simmer. Continue to simmer until the beer and mushrooms have formed a rich sauce and the liquid has evaporated about 1/3 but there is still juice left for dipping bread. Taste and add more salt if needed.

Sprinkle chopped chives over the top for garnish. Serve with Crusty Grilled Bread and a Sharp Farmhouse Cheddar.

Grilled Crusty Bread

Serves 4

8 slices of your favorite crusty bread, white or whole-grained

2 large garlic cloves, sliced in half

Good quality olive oil

Large flake sea salt

Pour 1-2 T oil in a small bowl. With a brush or your fingers, spread the oil lightly on one side of the bread. While the shrimp grills, or just after it comes off the grill, lay the bread, oil side down. Check after 3 minutes. It is done when it has light grill marks. Remove each slice as it is done, moving them around if they are not cooking quickly enough.

Rub the cut side of a garlic clove over two slices of bread, doing the same for each of the other halves. Sprinkle the bread with sea salt and press it in lightly with your fingers. Serve with Farmhouse Cheddar and Beer-Sizzled Mushrooms.

Note – this bread can be made the same way in the broiler.

Honey and Goat Cheese Stuffed Jalapenos (Recipe by Kim De)

Serves 4

4 medium jalapeño peppers, red or green

1 T cup chopped fresh chives

1/4 cup goat cheese, softened to room temperature

1 T honey

Preheat the oven to 375°. Slice the jalapenos in half lengthwise taking care to keep the stem intact on one half. Use a small paring knife and your fingers to scoop out the seeds and ribs. Wear latex gloves when handling peppers and take care not to touch your eyes.

Mix the goat cheese, chives and honey in a small bowl. Using your fingers, scoop the filling into the peppers.

Prepare a baking sheet with foil and lay the stuffed peppers on the sheet. Bake for 20 minutes or until the peppers begin to soften.

Cool for 5 minutes then serve over Goat Cheese and Chive Polenta.

Goat Cheese and Chive Polenta (Recipe by Kim De)

Serves 4

2 ½ cups water or stock

1 teaspoon salt
1/2 cup medium grind yellow cornmeal

2 T butter, cubed

2 T whole milk or cream
1/4 cup goat cheese, crumbled

1/4 cup chives, chopped
1/4 cup pine nuts, chopped lightly

Salt and pepper to taste

Combine water and salt in a large stock pan and bring to a boil. Add the cornmeal in a fine stream, whisking constantly with a wire whisk then lower heat to low and cover the pan. Stir the mixture with a heavy spatula every 5 minutes until all of the liquid has been absorbed, about 25 minutes.

While the polenta is cooking, toast the pine nuts in a dry skillet over medium heat until the begin to brown, 1-2 minutes. Stir or toss constantly and take care not to burn. Remove from the fire and allow to cool slightly.

Remove the polenta from the heat and add the butter, goat cheese, chives and salt and pepper to taste. Let cool 5-10 minutes before spooning onto small plates. If planning to lay the peppers on top of the polenta, allow to cool another 5 minutes before serving. Lay the peppers either next to or on top of the polenta then sprinkle with the toasted pine nuts.

Rancho Gordo Drunken Beans

2011-03-31T05:00:00.000-05:00

And here we are again with yet another new recipe for my favorite beans. I just can't pass up new offerings, and I have yet to be disappointed with a new try.

I usually make beans vegetarian, but this called for bacon and I happened to have spicy spanish chorizo so I decided to break with tradition and give it a whirl. Plus I added chopped some green pepper for fun. I made them nice and brothy, served them with mexican brined chicken, slaw and corn tortillas plus a lovely Shiner Bok!

I precooked some beautiful Santa Maria Piqunito Beans - tiny with pinto flavor and richness but in a large recipe with amazing aromatics it is nice the the beans don't take center stage; instead they work in harmony with everything.

Drunken Beans (inspired by Rancho Gordo)

2 cups beans, cooked
1/2 bottle beer (I used a local brown beer)
1 rasher bacon (I used some spanish chorizo)
1/2 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
3 whole serrano peppers, minced
1/2 pound mushrooms, sliced
limes

Warm cooked beans. Add beer. These beans should be somewhat soupy. Add more beer if too thick; or turn up the flame, cook off excess liquid if too thin.

Cook single rasher of bacon in an ungreased frying pan. Remove bacon and excess fat, leaving about a tablespoon. Sauté onion, green peppers, garlic and chiles. When soft, add mushrooms. Cook until soft. Chop bacon and add to mixture.

Add mushroom/bacon mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning. Serves 4-6.

Serve with a lime wedge.

Pork Chops with Chipotle Rub

2011-03-28T05:00:00.001-05:00

I found a fabulous recipe in my Sunset cookbook for a pork tenderloin with a creamy pumpkin seed sauce. Well I really didn't want to make the sauce but the rub caught my eye so I grabbed some pork chops from the freezer, made the rub/marinade and went to work!

If you love recipes that are simple to make but have hours of flavor then try this one. It has a rich flavor and mild heat that would be great with chicken and fish too. The pork chop was grilled to tender juicy perfection, but then again that isn't me, that is all Bo!

Chipotle Marinade for Pork Chops

4 canned chipotle chiles in adobo sauce, chopped, plus 2 tbsp. sauce
1/4 cup orange juice
1 tablespoon light brown sugar
2 lbs pork loin or pork chop

In a small bowl, combine chiles, sauce, orange juice, and sugar. Put pork in a baking dish and add marinade, turning pork to coat. Cover and refrigerate at least 2 hours and up to overnight.

Seafood and Chorizo Paella

2011-03-25T05:00:00.004-05:00

Have you ever had paella? Better yet, have you ever made it? Both are quite an experience!

Bo loves to make paella, so it isnt uncommon for us to make it at least once a year so we decided it was time to purchase a paella (pan) that would correctly conduct the heat and could be used on the grill! So what you are seeing in these pics is the inaugural use of the paella on the Big Green Egg.

We began by frying the chorizo then removing it to cook the veggies.

After that the rice is added along with the hot saffron broth I had been simmering in the kitchen

Finally the mussels and shrimp make their appearance.

Between the chorizo and its oil infusing throughout and being cooked over natural wood charcoal, it was a beautiful smoky dish with perfectly plumped rice.

Now dont discount this if you dont like seafood, or red meat. Paella is made with chicken, pork, seafood....there are so many recipes and most are made on the stove top or oven. Just do some research and try one! PS - paella makes a lot of food, so grab some company and be prepare to impress!

Grilled Seafood and Chorizo Paella (Sunset Cookbook)

2 pounds ripe tomatoes, cut in half
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
5 teaspoons sweet Spanish paprika*
2 teaspoons kosher salt
4 cups Spanish Valenciano or Arborio rice
24 mussels, scrubbed, beards pulled off
24 small littleneck clams, scrubbed (we doubled the mussels and left out the clams)
24 shelled, deveined medium shrimp with tails (3/4 pound; 36 to 42 per pound)
1 1/4 pounds fully cured or semicured Spanish chorizo, cut into thin diagonal slices
1 teaspoon saffron threads
9 cups reduced-sodium chicken broth, divided
2 cups dry white wine
7 tablespoons olive oil, divided (for grilling) (We discovered that only about half of this oil is needed)
Coarsely chopped flat-leaf parsley

Coarsely grate tomatoes into a bowl and discard skins. Put onion and bell peppers in another bowl. Measure garlic, paprika, and salt into a small bowl. Put rice, seafood, and chorizo each in a separate bowl.

Toast saffron in a large saucepan over medium heat, stirring, for 2 minutes. Add 6 cups broth and the wine, cover, bring to a boil, and keep hot. In a small saucepan, boil remaining broth; keep hot.

Heat grill to medium (350° to 450°). Bring prepped ingredients to grill, along with a long-handled wooden spoon, a slotted spoon, and oven mitts. For charcoal add 15 briquets to fire just before cooking and cook with lid off until adding seafood. For gas keep lid closed as you cook.

Heat a 17-in. paella pan on grill. Add 3 tbsp. oil to pan, then brown chorizo, stirring occasionally, 5 minutes. Using slotted spoon, transfer chorizo back to bowl.

Sauté onion and peppers in pan until onion is softened, 5 minutes. Stir in tomatoes and cook, stirring often, until liquid evaporates and paste turns a shade darker, 10 to 12 minutes. Stir in the remaining 1/4 cup oil and the garlic mixture; cook, stirring, for 30 seconds. Stir in rice, then pat it level.

Carefully pour hot saffron liquid over rice and scatter chorizo on top. Adjust position of grill if necessary so grill and liquid in pan are level. Maintain a steady simmer for 12 minutes, reducing heat (for gas) or airflow through vents (for charcoal grill) if needed.

Pour enough hot plain broth over paella so rice is just covered. Arrange mussels around rim of pan, almost touching, pushing them into liquid. Distribute remaining seafood over paella.

Cover grill. Cook until clams and mussels open and rice is al punto (al dente), 6 to 10 minutes. Remove paella from grill, drape with paper towels, and let stand about 5 minutes. Scatter parsley on top.

*Find sweet (unsmoked) Spanish paprika in the spice aisle or at spanishtable.com

Mexican Brined Chicken

2011-03-20T19:39:00.000-05:00

Yes, you are correct, you haven't seen me in a week. Nothing personal, it has just been one of those weeks - not much cooking, when I did cook it didnt excite me, and I didnt really like the outcome. And now I look ahead to this week and I wonder if it will be much different.

But for the time being let's look at chicken. This brined chicken to be exact. The flavor was magnificant, so moist, taste infused through the skin to the meat. Whole chicken is a fairly new obsession of mine - I never knew a roasted/broasted/grilled/baked whole chicken could have so much character. But now that I know, it is fun to make, smells great and have multiple uses.

First of all it is fabulous to pull meat off the bone and nibble at the kitchen counter. Next, pulled meat is great folded into corn tortillas served with spicy beans (as we did with this one). Also, it makes wonderful fodder for a green salad and a unique chicken-salad.

So now that I've give you the "ways", here is the "recipe." I found it in my latest issue of Sunset Magazine

Mexican Brined Chicken (Sunset Magazine)

1 cup (about 3 oz.) hickory, mesquite, or applewood chips (optional)
12 cloves garlic, peeled
1 tablespoon chili powder
1/3 cup chopped fresh thyme leaves
1/3 cup chopped fresh rosemary leaves
1/4 cup olive oil
1 tablespoon salt
1 tablespoon fresh-ground pepper
1 chicken (4 to 5 lb.)

1. In a medium bowl, cover wood chips (if using) in water. Let soak at least 30 minutes; drain just before using.

2. In a food processor, combine garlic, chili powder, thyme, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.

3. Rinse chicken inside and out; pat dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin.

4. Prepare your grill for indirect heat (see "How to set up your grill for indirect heat" below). The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). If using a gas grill, place all the chips in the metal smoking box or in a foil pan directly on the heat in a corner. If using a charcoal grill, scatter half of the wood chips over the coals.

5. Place the chicken over the drip pan, breast side down. Cover barbecue with lid. If using a charcoal grill, adjust vents so that they're open halfway. Cook 40 minutes, then turn the chicken over (if using charcoal, scatter another 20 briquets over coals, along with the remaining wood chips). Cover barbecue again.

6. Continue cooking chicken until a thermometer inserted through the thickest part of breast to bone reaches 170°, about 40 minutes longer. Transfer to a board or platter and let rest 10 minutes under a tent of foil. Carve to serve.

How to set up your grill for indirect heat.
On a charcoal barbecue: Ignite about 60 briquets on the firegrate of your barbecue. Let burn until coals are dotted with ash, about 25 minutes, then push coals to one side and lay a drip pan on the other side. Set grill in place.

On a gas barbecue: Turn heat to high and close lid for at least 10 minutes. Adjust heat to medium and turn off burners as needed to create a hot and a cool zone for indirect cooking. Set drip pan in cool zone; set grill in place.

Mendo Crab Cakes

2011-03-13T05:00:00.002-05:00

In my opinion, you can judge a recipe by if your husband requests it again the next week. So this one must be a winner!

A crab cake is perfect if it is tender and full of crab. And this one fits the bill. All the ingredients blend nicely so no one thing stands out, letting the crab be the star. The panko bread crumbs, instead of softer ones, allow for a nice crunch without tons of oil (and you will see by my notes below I used even less than called for).

The recipe has a nice slaw with it. I decided to use my own slaw but will try that one eventually! If you want to try it, there is a link to the recipe.

Oh, and crab cakes are perfect the next morning mixed with scrambled eggs!

1 pound shelled cooked crab (about 2 3/4 cups)
1 3/4 cups panko (Japanese dried bread crumbs) or other dried bread crumbs
1/2 cup finely chopped green onions (including green tops)
Tarragon aioli (see notes)
About 1/2 cup vegetable oil (I used WAY less!)
Champagne cabbage salad

1. Sort through crab; remove and discard any bits of shell. In a bowl, combine crab, 3/4 cup panko, and green onions. Gently mix in 1/2 cup tarragon aioli just until mixture holds together.

2. Press mixture firmly into eight equal patties about 3 inches wide; set slightly apart on waxed paper or foil. Pour remaining panko into a shallow bowl.

3. Pour 1/3 cup oil into a 10- to 12-inch frying pan over medium-high heat. When hot, set each crab cake in panko, then, using a slotted spatula, turn, pressing gently to coat. Transfer crab cakes to pan, working in small batches. Cook until golden brown on the bottom, 3 to 4 minutes; turn gently and cook until browned on the other side and hot in the middle, 3 to 4 minutes longer. Transfer cakes as cooked, in a single layer, to a 12- by 15-inch baking sheet in a 200° oven and add remaining cakes to pan, adding more oil as needed. Discard any remaining panko.
(I pour just enough oil to coat a non-stick pan and then wiped it with a paper towel. The cakes were nice and crisp without any greasiness)
4. Divide champagne cabbage salad evenly among plates. Set crab cakes on salad, add a dollop of tarragon aioli, and serve immediately, passing remaining aioli to add to taste.

Asparagus, Spring Onion, and Morel Mushroom Sauté

2011-03-10T05:00:00.002-06:00

Vegetables are my nemesis. Not because I don't love them, because I do, but because I dont give them much thought. They end up becoming a quick salad or sauteed green beans from the freezer because I focused on the fish, pasta or whatever else I decided to cook. I pledge frequently to be a bit more creative with sides, but then is falls to the wayside. So when I see recipes like this one, I become terribly excited.

This particular saute was quite easy to make and was a treat to the taste buds. So if you are in a veggie rut as I am, here is a great one to try!

Asparagus, Spring Onion, and Morel Mushroom Sauté (Original from Sunset Cookbook)

1/3 pound fresh morel mushrooms or 1 oz. dried
3 bunches asparagus, ends cut off
3 bunches green onions, white and pale green parts only, root ends trimmed
2 tablespoons unsalted butter
1/2 cup plain greek yogurt
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

1. Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.

2. Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.

3. In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.

Interview with Chef Tyler Florence

2011-03-07T05:14:00.002-06:00

photo KEF Media

I don't often share articles here that I have written for other places but because of the circumstances I will make an exception. Because recently I was given the chance to interview one of my favorite chefs, Tyler Florence.

Tyler's newest venture is pairing with Alexia Foods to present weeknight recipes that can be paired with Alexia sides. If interested, read the article below and be sure to click on the video to the left to see Tyler's cute face and hear my voice during my video interview.

Enjoy!

http://www.examiner.com/food-news-in-national/tyler-florence-and-alexia-foods-make-delicious-dishes-together

Chipotle Corn Bread

2011-03-03T05:00:00.002-06:00

If you love cornbread the way I love cornbread, well then you don't make it very often. After all, something this good is gobbled up a bit too quickly, calories stacking up end on end... well lets just say I don't make it often so when I do, if needs to really count!

For this I pulled out Breads of the Southwest by Beth Hensperger. Beth wrote the book on bread baking (or least one of them). It is The Bread Bible and is a necessary reference if you love to bake.

But I digress. This is, after all, about the cornbread. The tender, chewy, slightly moist piece of heaven served to you. This one didn't disappoint. Chipotle peppers add a nice level of heat that mingled well with the bits of corn. I left the cheese out and to tell the truth, I didn't miss it. For me, this bread was the perfect level of moist and dry.

And of course, if you don't want the heat, leave out the chiles. The recipe will still be perfect.

Chipotle Corn Bread (Breads of the Southwest)

1 cup unbleached all-purpose flour

1 1/4 cups coarse-grind yellow cornmeal

1 T sugar

1 1/2 t baking powder

1/2 t salt

1 1/4 cups buttermilk

2 eggs

1/3 cup corn oil

2 canned whole chipotles in adobo

1 cup shredded Monterey jack (I left this out)

1. Preheat the oven to 400. Grease a cast-iron skillet and place it in the oven, or grease a 10-inch springform pan and set aside.

2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a food processor or blender, combine the buttermilk, eggs, oil and chipotles. Blend until the chipotles are finely chopped. Add the buttermilk mixture and the cheese to the dry ingredients and stir with a spoon until just blended, Take care not to overmix. Pour the batter into the skillet or pan.

3. Bake 20-25 minutes or until golden around the edges, Let stand for 15 minutes before cutting into wedges to serve.

Black Bass with Tomatoes

2011-02-28T05:00:00.001-06:00

Sorry about the lack of picture but the link has died. I was digging through old recipes and discovered I hadn't blogged yet about the fish we had for our non-traditional, Italian-style 5-course Thanksgiving dinner.

Black Bass with tomatoes is another fabulous recipe from Mario Batali. Like lots of his other dishes, this is simple with few ingredients, but those ingredients count making it a wonderland in the mouth.

My fish monger didn't have black bass, so we used sea bass instead (a favorite of ours!). This was the "secondo" course and we served it with crusty bread and broccoli rabe. If you are a fan of fish and need a new way to cook it, I highly recommend his one!

Black Bass with Tomatoes (Mario Batali)

1/4 cup extra-virgin olive oil
1 medium red onion, thinly sliced
1 clove garlic, roughly chopped
2 tablespoons chopped mint leaves, plus 1 tablespoon
2 tablespoons chopped fennel tops, plus 1 tablespoon
1/2 tablespoon red chile flakes
1 (16-ounce) can San Marzano tomatoes, drained, crushed by hand
Salt and pepper, to taste
4 small scorpion fish, cleaned and rinsed (or 2 red snapper, 1 1/2 pounds each)
1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the onions, the garlic, the herbs, and chile flakes: cook until the garlic is lightly browned and onion is softened, about 8 to 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook, uncovered, for 15 minutes.

Meanwhile, place the fish in a pan that just holds them.

When the sauce has cooked, pour it over the fish and place the pan over low heat. Cook, covered, for 10 minutes, until the fish are cooked through. Sprinkle with the parsley and the herbs and serve immediately.

pork from mario batali

2011-02-26T05:00:00.001-06:00

I'm reaching back to late last fall for this recipe from Mario Batali. Do not look at the drab peppers and turn away. This has great flavor, and the recipe calls for red and yellow peppers but due to their price I made a substitution.

So although it could be a prettier dish, that is the only change I would make. The pork comes out very moist and the capers lend a pucker to the peppers that charges up their flavor. This is one of those dishes that would be quick and easy on a weeknight but, with the multi-colored peppers, can work great for company!

Pork Chops with Peppers and Capers (Mario Batali)

6 pork chops, pounded thin by your butcher
Salt and pepper, to taste
1 cup flour
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 red, 1 yellow and 1 green sweet bell pepper, cored and cut into thin strips
5 bulb onions, cut into concentric rings, with the green tops sliced and reserved
1/4 cup black olives, pitted and chopped
1 tablespoon capers with their brine

Season the pork with salt and pepper on both sides. Dredge the pork in the flour.

In a 14 to 16-inch saute pan, heat the olive oil over high heat until smoking. Cook the pork in the olive oil until browned on both sides and remove to a plate. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen the brown bits adhering to the bottom of the pan. Add the peppers, onions, olives, capers and bring to a boil. Lower the heat and place the pork chops into the pepper mixture. Simmer for 10 minutes, season to taste with salt and pepper, stir in the onion tops slices and serve.

Korean Clear Noodles

2011-02-24T05:00:00.001-06:00

I have never made Korean food before and have only eaten it one or two times so I have no ideas if it is authentic. What I do know, however, is it was very tasty.

The meat, vegetables and noodles come together beautifully presenting a fresh mix with a mild flavor. Recipes like this are very forgiving in that the meat can be changed to chicken, the green beans to asparagus etc. Saifun (dried bean threads) were not available at my store so I used rice noodles instead. This is one of those "repeater" recipes that would be great for a nice elegant company presentation!

Korean Clear Noodles with Mixed Vegetables (Sunset Magazine)

6 ounces dried bean threads (saifun)

8 dried shiitake mushrooms (1 oz.)

About 6 ounces beef flank steak

4 tablespoons Asian sesame oil

5 tablespoons soy sauce

2 tablespoons sliced green onion, plus 3 whole green onions

1 tablespoon sugar

1 clove garlic, peeled and pressed or minced

1 yellow onion (8 oz.), peeled and sliced into 1/4-inch-thick slivers

1 cup coarsely shredded carrots

1 cup diagonally sliced (1/4 in. thick) green beans

About 1/4 teaspoon pepper

Salt

1 tablespoon toasted sesame seeds

1. In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.

2. Rinse mushrooms and place in a small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.

3. Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.

4. Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.

5. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.

6. Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.

Jalapeno Popper Dip

2011-02-21T05:00:00.002-06:00

One more recipe from the Super Bowl, before we get too far away from it...

First of all, you know me - any recipe where I get to roast peppers is an instant winner! Now this one didn't call for the roasting, but I love to do it and it lends a nice smoky flavor, so why not!

I'm not sure where the original recipe came from. I found it from a blogger who found it from a blogger etc. Each has made their own changes, including me, and I encourage you to do the same.

Know going in, this is a rich treat. But really, would it be a Super Bowl party if you served salads? It has a well-balanced flavor with a slow, mild heat that hits you in the back of the throat. I served it with tortilla chips but it would also be fabulous with a crusty bread, lightly toasted.

If I were you, I would find a quick reason to throw a party and make this dip. Maybe the college basketball finals?

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened

1/2 cup mayonnaise

1/2 greek yogurt

2 jalapeno peppers, roasted

1/2 cup shredded Mexican style cheese

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Cheesecake Recipes

2011-02-19T05:00:00.002-06:00

I thought for this edition of the blog I'd share something I wrote for another site. I am a recipe "expert" for Bestcovery.com and I recently reviewed cheesecake recipes.

photo by creampuffsinvenice

Cheesecake is like an American pastime. It's almost as all-American as apple pie, but a heck of a lot richer. Unlike apple pie, however, cheesecake is very versatile and comes in different shapes and forms. At the head of the pack is New York style with its creamy demeanor followed by the obviously non-American but still popular Italian-style with its dried crumb. Cheesecake, although a rich elegant treat, can be made low calorie without anyone knowing, and if ease is needed, there are many no-cook styles out there. Bestcovery knows that the true cheesecake lover wants to try a little of each, so we have found the best recipes in each category. So make a shopping list and prepare your friends because cheesecake season has arrived.

Find the recipes here.

Lindrusso's Spinach Balls

2011-02-16T05:00:00.003-06:00

So my group of foodie friends may laugh at me for reviewing this recipe. After all, we have been using this recipe for years. It is almost an old friend instead of a new recipe. However it is viewed, it is still very popular amongst the "gang" and is still used frequently....

So this appetizer was made popular on the Cooking Light Bulletin Board years ago by member Lindrusso. It has been passed around, discussed, debated, and well loved. This is the first time I have made it for Bo and his friends. He LOVED it! He declared it one of his favorites. I served it at our Super Bowl party amongst the other fun apps with a spicy mustard and those little rounds balls of deliciousness flew off the table!

Now for the details. Of all the times I have made this, this is hte first time I have followed the recipe to a "T." I usually don't use the stuffing mix. I usually use Italian style bread crumbs - and I have to say I prefer my usual way. So from now on, bread crumbs.

I have given you the recipe as-written. Please make it and have fun!

SPINACH BALLS

2 packages frozen chopped spinach -- (10-ounce), thawed and squeezed dry
2 cups crushed herb stuffing mix -- (Peppridge Farms seasoned bread crumbs)
1 cup firmly packed grated Parmesan cheese
1/2 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350 or until lightly browned. Serve with your favorite mustard for dipping.

Sunset Chiles Rellenos Breakfast Casserole

2011-02-14T05:00:00.012-06:00

Please Please PLEASE don't get tired of my Sunset cookbook. I haven't yet and I'm the one cooking from it!

Bo has said he thought I belong in California - I'm his "little hippie," I love farmers markets, and I love the variance of cuisines that all converge in California. So the Sunset cookbook was made for me! And here is another winner..

Ok - this was one of those OMG moments; it was spicy plus sweet from the chorizo.

I used a veggie chorizo because that is what I had in the freezer but to be honest that is what I will use next time because the flavor was nice and you couldn't tell the difference.

Find some adventurous eaters and have a ball! (ps - this is great grilled between bread for your husband's breakfast for days to come!)

Chiles Rellenos Breakfast Casserole (Sunset Cookbook)

8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese

1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Garlicky Shrimp Tacos

2011-02-11T05:00:00.005-06:00

I again look to my fabulous Sunset Cookbook for dinner and again it does not disappoint. A nice hit of heat is mellowed by the even nicer garlic burst. Wrap it a fresh warm corn tortilla, serve some rich, brothy black beans on the side, and crack open a cold crisp beer. The troubles of your day will melt away!

Garlicky Shrimp-Cilantro Tacos (Sunset Cookbook)

1/4 cup vegetable oil
1 pound white onions, peeled and thinly sliced
2 or 3 serrano chiles, stemmed, seeded, and thinly sliced (see Notes)
4 tablespoons butter
3 tablespoons finely chopped garlic
2 1/2 pounds shrimp (21 to 25 per lb.), peeled, deveined, and halved lengthwise
1 cup coarsely chopped fresh cilantro
Kosher salt
32 corn tortillas, warmed (5 to 6 in.; see Notes)
2 limes, cut into wedges

1. Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.

2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.

3. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Baked Eggs with Swiss Chard, Onions, and Serrano Ham

2011-02-08T10:58:00.002-06:00

I found this recipe on Rick Bayless' website. He is so wonderful about publishing his fabulous recipes, and he has a test kitchen which also publishes recipes. That is where this one came from.

I made lots of changes to the original printing, but I kept the spirit alive. I used pruscuitto instead of ham (because I had some) spinach and arugula (because I had some) and homemade salsa instead of red pepper sauce (again, I had some)

But honestly, the essence is there. This is a wonderful dish for a brunch or light dinner.

Baked Eggs with Swiss Chard, Onions, and Serrano Ham (From Deb's Test Kitchen)

1 tablespoon olive oil
4 ounces (1/8-inch thick slices) serrano ham, cut into 1/2-inch dice
1 large white onion, diced (1 cup)
1 pound swiss chard, thick stems cut out and discarded, sliced into 1/2-inch strips
Salt
6 large eggs
About 1 cup Roasted Red Pepper Ancho Sauce (recipe below)
1/4 cup grated queso anejo or other garnishing cheeses like parmesan or romano
1/4 cup chopped cilantro for garnish

Heat the olive oil in a very large (12-inch) skillet over medium high heat. Scoop in the diced serrano ham and cook until crispy, about 5 to 6 minutes. Remove the serrano using a slotted spoon to a plate lined with paper towels. Drain off all but 1 tablespoon fat from the skillet and return it to the stove. Scrape in the onions and cook until golden brown, about 6 minutes. Add the swiss chard, 1/4 cup water, and 1/4 teaspoon salt. Stir and continue cooking for 7 to 8 minutes or until the swiss chard is tender. Divide the swiss chard and onion mixture between the six 6-ounce ramekins and top with the crispy serrano pieces. Wrap and refrigerate until you're ready to bake the next day.

Preheat the oven to 400 degrees. Remove the ramekins and the Roasted Red Pepper Ancho Sauce from the refrigerator. Crack an egg over the top of each filled ramekin. Place the ramekins in a 13 x 9-inch casserole dish and wrap the top of the whole dish with aluminum foil. Place the casserole dish on the center rack and bake for 20 to 25 minutes or until the eggs whites are just set.

Carefully place each of the ramekins onto a plate, top with the Roasted Red Pepper Ancho sauce and sprinkle on the queso anejo and cilantro. You're ready to serve.

Roasted Red Pepper and Ancho Sauce

2 large red peppers (approximately 1 pound)
3 tablespoons olive oil (divided use)
1 large white onion, peeled and cut into 1/4-inch slices
4 garlic cloves (peeled)
2 medium (1 ounce) ancho chiles, stemmed, seeded and torn into flat pieces
2 tablespoons sherry wine vinegar
1 canned chipotle chile en adobe sauce, seeded (optional)
Salt

Preheat the oven to 425 degrees.

Place the whole red peppers, onion slices and garlic on a large rimmed cookie sheet. Drizzle on 1 tablespoon olive oil and toss so that all the vegetables are coated with the oil. Place in the oven for 20 - 25 minutes, stirring occasionally until the onions are golden brown and the peppers are blackened in places. You may need to remove the garlic cloves earlier.

Meanwhile, set a skillet over medium heat. When hot, toast the chile pieces a few at a time, pressing them to the hot surface with a spatula until they are aromatic and lightened in color underneath—about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.) Transfer the toasted anchos to a bowl, cover with hot water, place a plate on top of the chiles to keep them submerged. Soak for 20 minutes, drain and discard the soaking liquid. Transfer to a blender jar.
Place the roasted red peppers in a bowl, cover with a kitchen towel, and let cool. After 5 minutes, rub off the blackened skins and discard the seeds. Place in the blender along with the anchos. Scoop in the roasted onions, garlic and the chipotle chile, if using. Pour in the sherry wine vinegar, remaining 2 tablespoons olive oil, 1/4 cup water, and 1 1/2 teaspoons salt. Blend until smooth. Transfer to a airtight container and refrigerate until ready to use. It'll keep for several weeks in the refrigerator.

Merlot Pot Roast

2011-02-06T17:45:00.002-06:00

I had never made Pot Roast, so I was nervous. Yes, I realize Pot Roast is an All-American food made by everybody - everybody but me! And this was for company night, so I wanted it to be perfect!

Would the meat be fork tender? Would it be over done? These are the questions I continued to ask my foodie friends, my mom... really anyone who would listen!

You know what? The recipe knows best. And you know what else? I'm not sure if it would have mattered what the meat was like because the sauce was so incredible I think we would have eaten it like soup! Let me tell you a secret - I added a pound of mushrooms to the pot which only served to impart their earthy tones to the rich red merlot sauce. So if you enjoy mushrooms like we do, try it!

Merlot Pot Roast (The Sunset Cookbook)

1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
Fresh-ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each), rinsed and peeled
1 onion (1/2 lb.), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
Salt

1. Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total.

2. Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

3. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

4. With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.

5. With a slotted spoon, lift vegetables from cooker and arrange beside meat. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables and sauce, adding salt to taste.

Caramelized Maui Onion Dip - Two Ways

2011-02-03T05:00:00.003-06:00

Another recipe from my new Sunset Cookbook, this mimics the onion dip of the 70's. Remember it? The one that used the dried onion soup mix? Well, now you can have it again without the chemicals but with almost the same ease.

The one change I made was to use plain yogurt instead of sour cream. Make sure you caramelize the onions well - it makes their flavor mellow and it melts into the creamy mixture better.

And what if you have leftovers? Well, I did and decided to have some fun with them. I put the dip in the food processor with about 1 T of milk then the creativity flowed. I threw in some cilantro, spinach and arugula. Tasted, then added salt. Found a few crumbles of feta and invited them to the party. Then for the final piece of craziness I added about 3/4 of a fresh jalapeno. I tasted adjusted the green stuff where needed then took it to a football party complete with tortilla chips (and carrots, just in case there were any health nuts)

And you know what? It tasted great!

Caramelized Maui Onion Dip (Sunset Magazine)

2 tablespoons olive oil
2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
1 cup sour cream
1/2 cup buttermilk
1 teaspoon kosher salt

1. Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.

2. Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.

The new kitchen!

2011-01-31T05:00:00.004-06:00

My kitchen is complete and although I continue to work on painting the adjoining family room, I am back in the kitchen as time allows.

So as I (hopefully) will finish painting my family room this week and will be back to full blogging next wwwk, I wanted to share the pictures of my kitchen, because I am pretty excited!

Spaghetti with Anchovies and Bread Crumbs

2011-01-28T05:00:00.005-06:00

I find it interesting that very quickly I know what Bo thinks of dinner. Exclamations of joy escape when he loves something and while it isn't always an indication, if he is silent, here is a pretty good idea something is up. SO when he was pleased to see pasta in his bowl then was silent during the feeding process, I had a feeling. After some probing he finally said, "It isn't as good as some of your other creations."

I guess this should be a good sign, as this wasn't one of my creations. My only personal touch was the addition of peas. Otherwise it came directly from my new much lauded Sunset Cookbook. Yes, I guess it was bound to happen sometime. After all, they cant all be 10's right?

In fairness to the recipe, many factors could be in play. The kitchen, while functional, is still in disarray and I am not at the top of my game. Also, we had wheat pasta which probably soaked up the sauce more quickly than durum noodles would have (oh, his complaint was "too dry"). But either way, there are too many other recipes out there to give this one much thought. But if you like anchovies and pasta, give it a try and let me know what you think!

Spaghetti with Anchovies and Bread Crumbs (Sunset Magazine)

6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided
1 pound spaghetti
1/2 cup extra-virgin olive oil
6 large garlic cloves, minced
1 or 2 small fresh or dried hot red chiles such as peperoncini or Thai, thinly sliced
2 tablespoons minced flat-leaf parsley
3/4 cup Toasted Fresh Bread Crumbs, divided (recipe below)

1. If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.

2. In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.

3. Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.

4. When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.

5. Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.

Toasted Fresh Bread Crumbs

1 4-in. length (4 oz.) of an Italian-style bread with crust, such as Pugliese
2 tablespoons extra-virgin olive oil

1. Preheat oven to 300°. Cut bread into cubes and scatter on a baking sheet in 1 layer. Bake 15 minutes, or until cubes feel dry on the outside but still moist inside.

2. When bread cubes are cool, put in a food processor and pulse into fine crumbs. Set aside 3/4 cup firmly packed bread crumbs; save remaining for future use.

3. Heat oil in a 10-in. frying pan over medium heat just until warm (not hot). Add reserved bread crumbs and stir to coat with oil. Cook, stirring constantly, until bread crumbs are evenly golden brown and crunchy, about 5 minutes.