Kate's Plate

Food Revolution: Salmon with Chickpea Ragu

2010-04-09T15:50:00.006-04:00

A couple weeks ago my husband and I tuned in for the premiere of Jamie Oliver’s Food Revolution. A show about food and nutrition? Of course I was interested! The images of five and six-year-old’s being served pizza for breakfast hasn’t left my mind. I’ll admit to enjoying a slice of leftover pizza occasionally on a Saturday morning, however I never follow it up with a lunch comprised of mystery meat, French fries, and flavored milk. I admire Mr. Oliver’s passion to change this community and am hopeful that we’ll see some results.

If you haven’t seen an episode yet, I’d encourage you to check it out. The show may raise your eyebrows about what children are being served to eat in the public school system, and what kind of food is being consumed at dinner tables across America.

On that note, I’d like to share with you a new salmon recipe I tried a few weeks ago. This is a healthy recipe that combines your protein and veggies in a one-plate presentation. We really enjoyed it, and it is definitely a dinner you can feel good about eating!

I'd like to send a huge congratulations to my friend, Sunny, who, at 38.5 weeks, delivered two healthy, beautiful baby boys on Wednesday!

Salmon with Chickpea Ragu
(From Ellie Krieger’s So Easy)
Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium vegetable broth
1 (15.5 oz.) can chickpeas, drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
½ teaspoon salt
½ teaspoon freshly ground black pepper
(Kate added a pinch of crushed red pepper flakes)
4 (6 oz.) skinless salmon fillets

Directions
Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.

Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.

Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.

To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.

No Foolin’ Here: Mushroom Risotto with Peas

2010-04-01T21:05:00.003-04:00

While it’s April Fools Day, today was anything but foolish. We have temps in the high 70’s, bright sunny skies, and a sunset that just filled the sky with majestic pinks and purples. I love food, and I also love to be outside. Not the get down in the dirt kind of outside, but the sipping a glass of white wine while eating a Salmon Caesar Salad kind of outside. My husband and I dined alfresco this evening and even stopped at his favorite ice cream shop for a cone on their opening day. Today is also my dear friend “J”’s birthday, and I would like to wish her a fabulous day and a happy year ahead!

Yesterday was just as exciting when my new Giada cookbook came in the mail! My husband ordered Giada at Home off Amazon for me on Sunday evening. After paying the price for regular shipping, the cookbook made it to our house by the time I returned home from work yesterday! I flipped through it late last night and am already overwhelmed with which recipe to try first! In honor of her new book’s release this week, I’d like to provide you with one of my favorite recipes of hers. (Yes, I know, all of her recipes are my favorites!)

This risotto is from her first book, Everyday Italian. It is a deliciously hearty vegetarian risotto. The recipe makes a lot and can work as an accompaniment or an entrée. Risotto needs some TLC, so make sure you take your time when adding broth and stirring. You’ll be very satisfied with the end result! Your risotto will likely turn out darker than the one in the pictures. The porcini mushrooms I used were lighter than I’ve seen before, but my risotto usually turns out a medium-brown color. Enjoy!

Mushroom Risotto with Peas
(From Everyday Italian)
Ingredients
8 cups canned low-salt chicken broth (Kate uses vegetable broth)
½ ounce dried porcini mushrooms
¼ cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 ½ cups Arborio rice or short-grain white rice
¾ cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

A New Chef in the Kitchen: Sausage Stuffed Jalapeños

2010-03-28T21:35:00.003-04:00

My brother-in-law has been in my life for over half of it. He and my sister have been together for that long, and thinking about that statistic is wonderful, but it also reminds me of how old I am! He’s never been one to join in on the cooking marathons my mom, sister, and I have together, although he’s dabbled in some adventurous cooking, like brewing his own beer and making bacon.

When we gathered last weekend for my mom’s birthday, he showed up with his own contribution to our spread. He made stuffed jalapeños for the first time. While I couldn’t try them myself, the entire batch was devoured by three adults before dinner was ready. He didn’t have any parmesan cheese, and substituted with cheddar (his favorite cheese) instead. I think that I could try making these myself by substituting some sautéed veggies for the sausage. I'm looking forward to seeing what he comes up with next time!

I would like to give a shout out to my friend, Sunny. She and her twins have made it to 37 weeks - full term - with the past couple months spent on bed rest. She is a total rock star, and her mom is an angel for flying across the country to spend the past couple months with her, looking after her 2-year-old son.

Sausage Stuffed Jalapeños
(From AllRecipes)
Ingredients
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese (Kate's brother-in-law used cheddar cheese)
1 pound large fresh jalapeño peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)

Directions
Preheat oven to 425°F.

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing, if desired.

B's Birthday: Chocolate Chip Pound Cake

2010-03-22T21:36:00.006-04:00

It seems to be a big birthday time! We celebrated my mom’s birthday over the weekend, my maternal grandmother’s birthday is this week, my friend Sunny’s son just had his second birthday and she is anticipating the birth of her twins. By the way, I ‘d like to give a huge round of applause to her for handling bedrest like a champion and making it to 36 weeks!

Last week was my colleague, “B”’s birthday. She and I began working together in September and became fast friends. It’s been a rough time at work for both of us, and to complicate things further she is now hobbling around on crutches with a broken leg! She was in definite need of a chocolately birthday treat!

I made Chocolate-Chip Pound Cake to bring in to work on her special day. This pound cake comes together easily, and gives you chocolate cake that is filled with chocolate chips and topped with chocolate sauce. A chocolate trifecta! You can dip the bread in the chocolate sauce, but I like to pour it over the top and allow it to harden for a few minutes in the refrigerator. Oh, and this makes two cakes! Eat one and put one in the freezer, because it freezes really well!

Chocolate Chip Pound Cake
(From Giada's Kitchen)
Ingredients
5 oz. unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 ¼ cup sugar
1 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
¾ cup semisweet chocolate chips

For Homemade Chocolate Sauce:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
½ teaspoon pure vanilla extract

Directions
Place a rack in the center of the oven and preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans.

In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared pans and bake for 55 to 60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)

To make the sauce:
Place the chocolate chips in a small heat-proof bowl. Combine the heavy cream and vanilla extract in a small saucepan and heat over medium-low heat until small bubbles appear at the edges of the pan. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.

Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

Happy Birthday, Mom: Carrot Cupcakes with Cream Cheese Frosting

2010-03-21T21:50:00.001-04:00

We celebrated my mom’s birthday this weekend with a family dinner at our house. My sister, our mom, and I divided up cooking responsibilities, and we all contributed a few dishes that resulted in a Sunday evening feast. We even had three desserts! My mom blew out her birthday candles with the help of my nephew and niece, and then we enjoyed some carrot cupcakes (courtesy of the birthday girl herself), and a few other treats! It was an enjoyable evening spent with a wonderful family and good food! Happy Birthday, Mom!

Carrot Cupcakes with Cream Cheese Frosting
(Recipe by Ellie Krieger)
Ingredients
¾ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup canola oil
¾ cup firmly packed light brown sugar
2 large eggs
½ cup natural applesauce
½ teaspoon vanilla
1 ½ cups finely shredded carrots (about 2 medium carrots)
¼ cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3-fat cream cheese
¾ cup confectioners' sugar, sifted
½ teaspoon finely grated lemon zest

Directions
Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in ¼ cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Supper Salad: Roasted Sweet Potato and Orange Salad

2010-03-12T09:18:00.001-05:00

This salad combines so many flavors that I love, and includes ingredients that provide a lot of nutrients. The recipe makes a lot, too! My husband and I have been eating this one all week. (I have all of the pieces refrigerated separately and toss together individual servings for us each night.)

If you're looking for a filling, yet light, entrée salad, this one will do the trick (perfect for a warm summer night!). I roasted the onions along with the sweet potatoes, and recommend doing the same if you can't handle a lot of raw onions. Roasting brings out the sweetness of the onions and also flavors them with rosemary and garlic.

Roasted Sweet Potato and Orange Salad
(From Cooking Light, December, 2005)
Ingredients
Salad:
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
3 garlic cloves, unpeeled and crushed
1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
3 cups orange sections (about 6 oranges)
1/2 cup vertically sliced red onion
3 tablespoons pine nuts, toasted
1 (6-ounce) bag prewashed baby spinach

Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1 tablespoon stone-ground mustard
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation
Preheat oven to 400°F.

To prepare salad, combine first 4 ingredients (Kate also roasted the onions), tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400°F for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Sister's Pork: “7-6-5” Grilled Pork Tenderloin with Sweet Chili Glaze

2010-03-11T12:24:00.001-05:00

It has warmed up a lot here over the past few days. The sun has been shining, we're not wearing gloves and hats, and the snow has melted off our grill. So we fired it up on Sunday and grilled the pork tenderloins my sister makes that my husband loves so much.

This recipe takes a bit of preparation, as you let the pork brine for 45 minutes. That gives you time to make the chili glaze, and put the rest of your dinner together. He really enjoyed this. You can serve it with a fruit salsa, but he enjoyed it with just a little more glaze drizzled on the top. Here's to hoping that we're able to keep grilling outdoors until next winter!

“7-6-5” Grilled Pork Tenderloin with Sweet Chili Glaze
Ingredients
1/2 cup kosher salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
1 recipe Sweet Chili Glaze (recipe follows)
Freshly ground black pepper to taste

Directions

Brine the tenderloins: In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Grill the tenderloins: Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, (with a fruit salsa or sauce of your choice, if desired).

Sweet Chili Glaze
Ingredients
2 tsp. vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup frozen pineapple juice concentrate, thawed

Directions
In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

South Beach: Key Lime Pie

2010-03-07T21:23:00.004-05:00

A few weeks ago we snuck away with some friends for a warm weather getaway to Miami. We spent the weekend enjoying the outdoors, the sunshine, and the delicious food available in South Beach. I had a few items on my “to-do” list of things to eat while I was down there: stone crabs, mojitos, plantains, and key lime pie. Within the first two days, I had checked off every item!

We had a great meal at Joe’s Stone Crabs, which we capped off with their famous key lime pie. Before heading home, I stopped in a grocery store and picked up some key limes to bring back with me. I made a key lime pie in my own kitchen to bring us a little taste of Miami in our winter wonderland here.

I fortunately bought two bags of key limes, and used every single one of them to squeeze out the 2/3 cup of lime juice the recipe calls for. If you have a Kitchen Aid Stand Mixer, now is the time to pull it out! You’ll save yourself a lot of time (and your arm muscles a lot of strain!) in whisking both the filling and the whipped cream.

Key Lime Pie
Ingredients

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:
Directions
Preheat the oven to 350°F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Back in the Saddle Again: Smoked Gouda Macaroni and Cheese

2010-02-28T20:04:00.003-05:00

I know that I have been MIA lately. To provide full disclosure on the subject: I have honestly been much more interested in ordering pizza and watching the Olympics than lighting a fire in the kitchen. I am no avid sports fan, much to my husband’s dismay. However, I love the Olympics, particularly the Winter Olympics. When I was younger I used to dance around my parents’ house pretending to be a figure skater. In fact I did it in my own house just the other night as I was demonstrating to my husband the intricacies in identifying different skating jumps. Anyone want to see a single loop jump done on carpet?

While Sundays are typically my marathon cooking days, I awoke early today and had a jam-packed day including an excellent Pilates class, an airport run, and a delicious dinner at my parents’ house. I still managed to squeak in one recipe to make some food for a dinner or two this week.

My sister first introduced me to this recipe over a year ago. She started making this for her son when he first began eating whole foods. She made it with regular gouda cheese (instead of smoked), but she sold it on me either way. This is a mac ‘n’ cheese that you can feel good about. For the record, Cooking Light states that it has 399 calories per 1 ¼ cup serving size. It is packed full of spinach and the cream sauce is made with fat-free milk. Although the recipe calls for regular macaroni pasta, I use multigrain pasta, such as Barilla Plus. The cheese adds smoky flavor to this vegetarian dish. I use breadcrumbs sparingly in this dish, and I think that they could be omitted altogether.

Smoked Gouda Macaroni and Cheese
(From Cooking Light, March 2003)
Ingredients
1 tablespoon butter
¼ cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
½ teaspoon salt
¼ teaspoon black pepper
½ cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 ½ ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preparation
Preheat oven to 350°F.

Place bread in a food processor, and pulse 10 times or until coarse crumbs measure ½ cup.

Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted. Add spinach and macaroni to cheese sauce, stirring until well blended.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350°F for 15 minutes or until bubbly.

Seafood Season: Spaghetti with Clams

2010-02-23T21:41:00.000-05:00

It is the time of the year when fast food chains start advertising their “fresh fish sandwich” on television commercials, and most restaurants will serve clam chowder as their soup du jour on Fridays. We also know this time as Lent. Dietarily speaking, Fridays during Lent are no different than any other day of the year for me, however we make special consideration for my husband to avoid meat. This means lots of seafood in our house, which makes us both happy.

I began making a clam and pasta recipe when I was a teenager. It was one of the recipes in my repertoire that I would cook on my own. A few years ago, I found a similar recipe by Giada de Laurentiis. We tried it, and with her alterations, we quickly let her Spaghetti with Clams take the place of our old Clam Sauce with Linguine.

The old version that I made used dried herbs and a regular onion. Giada’s use fresh parsley, lemon zest, and shallots, making it taste so bright and fresh. Her recipe calls for Manila clams, but to keep this recipe easier and more affordable, I use canned clams. If you decide to use canned clams, this recipe is pantry-friendly (most of the ingredients you can keep on-hand), and easy to make any night of the week!

Spaghetti with Clams
(Adapted from Everyday Italian)
Ingredients
1 pound dried spaghetti
½ cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 ½ pounds Manila clams, scrubbed clean (Kate uses 2 or 3 cans (6.5 oz.) minced clams, drained)
½ cup fresh parsley, chopped
½ cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large sauté pan. When almost smoking, add shallots and garlic and sauté until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened. (If using canned clams, cook until thoroughly heated.)

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam sauté pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being careful not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Pom Figs: Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette

2010-02-19T17:59:00.002-05:00

The final piece to our Valentine’s dinner is a new salad that I tried. I wanted to make a salad with some dried figs, and after a bit of searching online, I found this one that also uses blue cheese (a perfect use for the gorgonzola leftover from the steak I made).

The star of this salad is the vinaigrette. The pomegranate juice is tart (and filled with antioxidants!), but the honey sweetens it up a little. You can make the vinaigrette ahead of time. Mine took a while to boil down to one-third of a cup. My husband really liked this salad!

Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette
(Adapted from Southern Living, Christmas 2007)
Yield: 6 servings
Ingredients
18 dried mission figs
1 (16-oz.) bottle pomegranate juice (2 cups)
2 tablespoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup olive oil
9 cups mesclun salad greens
2 ounces blue cheese, crumbled

Directions
Place figs and pomegranate juice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 10 minutes or until figs are softened. Remove figs with a slotted spoon; set aside.

Bring pomegranate juice to a boil over medium-high heat; boil 2 minutes (Kate's took much longer) or until syrupy and reduced to 1/3 cup. Transfer reduction to a bowl; let cool to room temperature.

Add honey and next 3 ingredients to pomegranate reduction; stir with a wire whisk. Gradually whisk in oil.

To serve, divide mesclun greens among 6 serving plates; top each salad with 3 figs. Drizzle evenly with vinaigrette, and sprinkle with blue cheese. Serve immediately.

Make-Ahead Note: Cooked figs and vinaigrette can be stored in refrigerator up to 2 days.

The Way to a Man's Heart: Petite Filet with Gorgonzola and Porcini Mushroom Sauce

2010-02-16T19:20:00.003-05:00

Today is “Fat Tuesday” and people in these parts are stuffing their faces with pączkis (pronounced "poonch-kees"). We, on the other hand, are still working on leftovers from our Valentine’s dinner. When I asked my husband if he would mind dining in, I added a steak into the equation and it sealed the deal!

I tried this steak for the first time a couple of years ago, when I made it for my husband and father. They both loved it. During the warmer months of the year my husband will just toss a steak on the grill with a little seasoning. The freezing temperatures and snow piled on top of our grill kept us inside, and this was the perfect indoor steak to make. The creamy mushroom and gorgonzola sauce make it extra special.

You can make the sauce ahead of time, and it makes a good amount. The recipe below has you only cooking one steak, but you can adjust the amount of filets for the amount of people you’re serving. The sauce should easily be enough for 4 servings. If you have leftover sauce (which I did), you can use it for another meal. I put some on a baked chicken breast for my husband to eat the next night. I also think it would be good on a baked potato.

You will want to sear your steak on a very hot pan. I used my Le Creuset 5-Quart Braiser and it browned perfectly. My husband said that the steak had a nice crust on the outside, but was perfectly medium-rare on the inside. Bring you steak up to room temperature before searing it (you do not want it to go directly from the fridge to the frying pan!). You can do this by letting the meat sit on the counter while you make your cheese sauce. On Sunday I served this with some fingerling potatoes, roasted in olive oil, sea salt, and Herbes de Provence.

Petite Filet with Gorgonzola and Porcini Mushroom Sauce
(As seen on Everyday Italian)
Serves: 1 serving
Ingredients
Filet:
1 (4 to 6-ounce) petite filet of beef
Pinch salt
Pinch freshly ground black pepper
3 tablespoons olive oil

Gorgonzola and Porcini Mushroom Sauce:
3 tablespoons olive oil
1 cup dried porcini mushrooms, soaked and strained
1 shallot, sliced (about 2 tablespoons)
1 teaspoon chopped fresh thyme leaves
¼ cup dry white wine
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola cheese
½ cup mayonnaise
1 teaspoon Dijon mustard

Directions
For the sauce:
Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.

Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.

For the beef:
Preheat the oven to 350°F.

Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130°F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

Valentines Dessert: Chocolate Molten Cakes with Raspberry Coulis

2010-02-14T19:43:00.004-05:00

Happy Valentine’s Day! My husband and I usually like to use Valentine’s Day as an excuse to indulge in a fabulous meal at a trendy restaurant. With it falling on a Sunday this year, I actually requested that we stay in and I would cook something fabulous. (Sundays are my cooking day and much needed time at home to get ready for the week.) I made my husband a steak, we opened a nice bottle of wine, and topped it off with a chocolate dessert!

Chocolate molten cakes are my very favorite dessert to make and to eat. This recipe is so easy! It takes just minutes, and uses basic ingredients. I love to make these for other people, as they’re delicious and quite impressive. You can garnish them with mint leaves, fresh berries, and a powered sugar dusting, creating a beautiful presentation. The chocolate can be rich, so serving them with a little ice cream or whipped cream balances them out. I also like to make a raspberry coulis with them, giving the dessert more color and an added element.

You can make the cake batter ahead of time, refrigerate it, and then pull it out to bake when you’re ready to serve dessert (I recommend bringing it up to room temperature before baking). You’ll have to watch them in the oven, as the size of your ramekins will and the nuances of your own oven will determine the baking time. (I use these great silicone round mini pans that my mother got for me when taking a class at King Arthur Flour.)

Chocolate Molten Cakes
Ingredients
4 squares Semi-Sweet Baking Chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

Directions
Preheat oven to 425°F. Spray custard cups or soufflé dishes with cooking spray. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high for 1 min., or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13-14 min. or until sides are firm but centers are soft (you want a soft center about the size of a quarter). Remove from oven and let stand for 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.

Serve with vanilla bean ice cream or whipped cream; and raspberry coulis (recipe follows) and/or fresh berries (raspberries, strawberries, blackberries, etc.). Garnish with mint leaves and dust with powdered sugar, if desired.

(Batter can be made a day ahead. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed.)

If custard cups are not available, use a 9 cupcake tin and bake for approximately 9 min.

Raspberry Coulis
Ingredients
¼ cup sugar
¼ cup water
2 cups fresh raspberries
Splash of freshly squeezed lemon juice

Directions
In a small saucepan, bring sugar and water to a boil on high; reduce to medium-low heat until sugar dissolves. Add raspberries. Stir until thick and reduces by ¾ (about 5-8 min.). Remove from stove and strain to remove seeds. (To strain you will need to use a fine strainer or cheese cloth and will likely need to use a spoon to work the mixture through the strainer.) Add water and/or lemon juice if too thick. Refrigerate right before serving.

(I put the mixture in a squeeze bottle, which makes it easy for decorating plates. You can buy one at Bed, Bath & Beyond for about $0.99. Put the coulis in the squeeze bottle, drizzle it in a zig-zag or other pattern on plates, and then place molten cake and ice cream on top.)

Sweet, Spicy & Simple: Sweet-Spicy Glazed Salmon

2010-02-10T19:59:00.002-05:00

Salmon is one of my favorite fish, and I always keep some frozen fillets in my freezer. I have two go-to recipes for salmon that are quick and use ingredients that I always have in my kitchen.

One recipe is a rub with Cajun seasoning. The other is a sweet and spicy glaze that comes together so quickly (and with very few ingredients!) and always has a great taste. I’ll interchangeably use Chinese-style hot mustard and wasabi (and since I like my food on the spicy side, sometimes I’ll double up and use both!).

Sweet-Spicy Glazed Salmon
(From Cooking Light, August 2003)
Ingredients
3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions
Preheat oven to 425°F.

Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.

Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper.

Bake at 425°F for 12 minutes. Remove from oven.

Preheat broiler.

Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.

Coney Island: Chicken Lemon Orzo Soup

2010-02-09T17:57:00.004-05:00

My husband and I began dating in college. Once we met, we were instantly inseparable and pretty much spent every waking hour together that we weren’t in class. (And we did find a way to take a couple classes together, even with different respective majors.) On days that we had a short break in between classes for lunch we would grab a bite at a Coney Island that was just a block from campus.

I was some type of vegan or vegetarian at the time, and would order a simple plate of hummus and pita. My husband had his regular order as well, which was chicken lemon rice soup and two “Coneys”. While I’m pleased to say that we’ve since moved up in the world as far as restaurants that we frequent, and our visits to Coney Islands are few and far between. However, my husband will still order chicken lemon rice soup wherever he can find it.

Lucky him, he found it just the other day cooking on the stove in our kitchen! I was flipping through Ellie Krieger’s The Food You Crave a few nights ago and saw a recipe for this type of soup, but made with orzo instead of rice. The soup is very easy, and he loved, loved, loved it! As soon as he tasted it, he instantly informed me that I would be making it again soon. It has been in our fridge for just about 24 hours, and he has already snuck back with a spoon to sneak a taste several times.

I doubled Ellie’s recipe to have a bigger batch to get through the week. I also skipped her step of cooking chicken breasts, and instead added the (already cooked) meat from a rotisserie chicken at the end. I carefully tempered the eggs in a bowl with the hot broth, not in a saucepan (as the recipe calls for), and I thought that worked just fine. This soup gets thicker with each second you let it sit. My husband likes that consistency, but if you find that your soup has become too thick after a day or so, you can add more broth to it. I also added a few extra tablespoons of lemon juice, to make it extra lemony. Next time I might add some lemon zest too.

Lemon Chicken Soup with Orzo
(From The Food You Crave)
Ingredients
4 teaspoons olive oil
8 ounces skinless, boneless chicken breast halves, cut into small chunks
1 pinch salt, plus more to taste
1 medium onion , diced (about 1 ½ cups)
2 stalks celery, diced (about ½ cup)
1 medium carrot, diced (about ½ cup)
2 teaspoons chopped fresh thyme or ½ teaspoon dried
6 cups low-sodium chicken broth
1 cup orzo (preferably whole wheat)
2 large eggs
3 tablespoons fresh lemon juice
Freshly ground black pepper to taste

Directions
Heat 2 teaspoons of the oil in a soup pot over medium-high heat. Season the chicken with the salt, add it to the pot, and cook, stirring, a few times, until just cooked through, about 5 minutes. Transfer the chicken to a dish and set aside.

Add the remaining 2 teaspoons oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring, over medium-high heat until the vegetables are tender, about 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender, about 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Superbowl Sunday: Sweet Potato & Black Bean Chili

2010-02-07T21:18:00.003-05:00

It is Superbowl Sunday, and the first one in several years that we are not watching the ~~commercials~~ game at my sister’s house. After a weekend packed full of obligations and chores, we needed a few hours at home this evening to get our wits about us before beginning another long week. (Okay, I needed a few hours at home and my husband was kind enough to find contentment in watching the game from our own couch.)

My sister usually makes a chili and a fish stew to serve for her party guests during the Superbowl, followed by fondue or another fun dessert. My husband and I just finished off my second batch of Cioppino, so I opted to make some chili for us to eat tonight. A few weeks ago I found a recipe online for a vegetarian chili that calls for black beans and sweet potatoes – two of my favorite foods (that fortunately pair so well together, like in Sweet Potato & Black Bean Burritos).

I made this yesterday, and completed it today by stirring in the cilantro and garnishing with some cheese, sour cream, and diced avocado. The recipe is quite simple, and you can feel free to adjust the seasonings to your own taste buds (the chipotle powder will make it smoky and spicy!). The recipe states that it serves two, so I doubled it. I wound up with a good amount that will last us into the week. I hope that your Superbowl Sunday was filled with some good eats, regardless of where you happened to be!

Sweet Potato & Black Bean Chili
(From Eating Well)
Serves 2
Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground chipotle chile (Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.)
1/8 teaspoon salt, or to taste
1 1/3 cups water
1 (15-ounce) can black beans, drained and rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro

Directions
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Supporting Character: Quinoa Pilaf with Pine Nuts

2010-02-04T19:40:00.001-05:00

I’ve been on a quinoa kick, and while my other quinoa recipes have all been "stars" (main courses), this quinoa is a supporting character. I found this recipe in Ellie Krieger’s new cookbook. She paired it with salmon, and I think it would pair well with any protein. I actually served this with my Creamy Carrot Soup. It is quick, easy, and tasty. I even ate mine with a little freshly grated Parmigiano Reggiano sprinkled on top!

Quinoa Pilaf with Pine Nuts
(From Ellie Krieger’s So Easy)
Ingredients
2 cups of low sodium chicken broth (Kate uses vegetable broth)
1 cup quinoa, rinsed
¼ cup pine nuts
1 tablespoon olive oil
½ large onion, chopped
1/3 cup chopped fresh parsley leaves
If desired, Salt and pepper, to taste

Directions
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Food Matters: Creamy Carrot Soup

2010-02-03T21:19:00.005-05:00

Where does your food come from? Is this a question that you have ever asked yourself? I don’t mean which specific grocery store or restaurant, but who is growing your food and what does it go through to arrive on your plate? Have you ever wondered why you can find tomatoes in the produce section of a Northeast grocery store in the middle of winter, when the closest ripe tomato plant is hundreds of miles away? Have you wondered what chickens and cows are being fed before the wind up on your dinner plate? Do you recognize all of the ingredients listed on the nutrition labels of the food you eat?

In Food Matters, Mark Bittman explores the link of the food you eat, your health, and the environment. He brings to light that it requires 40 calories of fossil fuel to produce one calorie of beef protein, and that 2,200 calories are required to provide a 12 oz. can of diet soda. It is a quick, worthwhile read, followed up by dozens of recipes using whole foods.

You may have noticed that I’ve been cooking with a lot of root vegetables and canned food lately (while gazing longingly at recipes that call for fresh tomatoes). This is great website to help you think fresh, local, and seasonal when planning your meals.

This carrot soup recipe is one found in Mr. Bittman's book. I’ve made it several times, and love any simple soup recipe that uses a sauté of onions in olive oil and a root vegetable that is then simmered in vegetable broth. Try this with butternut squash, sweet potatoes, parsnips, turnips, etc. You can also add a splash of milk or cream, if you like. This soup is simple, healthy, and filling.

Creamy Carrot Soup
(Adapted from Food Matters)
Ingredients
3 tbs. olive oil
1 small onion, chopped
1 ½ pounds carrots, roughly chopped
1 large starchy potato, peeled and roughly chopped
Salt and freshly ground black pepper, to taste
6 cups vegetable stock
½ cup chopped Italian parsley, for garnish

Directions
Put the oil in a large, deep saucepan or Dutch oven over medium heat. When the oil is hot, add the vegetables. Sprinkle with salt and pepper, and cook, stirring occasionally, for about 15 minutes, until the carrots soften a bit. Add the stock and cook until the vegetables are very tender, about 15 to 20 minutes.

Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly (hot soup is dangerous), and pass it through a food mill or pour it into a blender. Puree until smooth, working in batches if necessary.

Garnish with parsley and serve.

Irish Car Bombs: Chocolate Whiskey and Beer Cupcakes

2010-01-31T21:46:00.001-05:00

We have returned from our third annual ski trip. Three years ago was my first time strapping on skis, and defying everyone’s expectations – I loved it! I made my way through the green circles and enjoyed ~~almost~~ every minute! Last year, skiing in sub-zero temperatures, I accomplished my goal of skiing on the blue squares, and actually completed every blue trail at the resort. My 2010 goal: Black Diamond. I am pleased to report that I can now check that box. Sandwiched between my brother-in-law paving the way ahead of me, and my husband trailing behind me, I made it down a few times without any major spills, and all in one piece. The other skiers on that trail could certainly tell that I didn’t belong in their league, but with a proud grin I was the one pumping my fists at the bottom of the hill!

We had a great time with my sister and brother-in-law, and while we had some good food for most of the weekend, I had undoubtedly the worst pizza in my life last night for dinner. Seriously, how do you mess up pizza? (And I only ordered it after the waitress unwaveringly recommended it!) We made it back home today with time for me to make some warm Cioppino and a post-birthday treat for my husband to take to work tomorrow. Remember the days of bringing cupcakes to school for your birthday? This is the adult version.

While I’ve never had one myself, I’ve seen plenty of Irish Car Bombs enjoyed by others. It’s a drink where Irish whiskey is floated on the top of Irish Cream in a shot class and then dropped directly into a pint glass of stout. The drink is then consumed immediately before the ingredients curdle.

These cupcakes use the ingredients of an Irish Car Bomb, and are extremely delicious! I made these cupcakes last summer and sent them to work with my husband before we consumed them entirely ourselves. There were a huge hit at his office, and I received requests to share the recipe and send more! The Guinness gets baked out, but the Bailey’s and Whiskey do not. If you’re serving for people who cannot/do not consume alcohol, you can omit the Whiskey from the ganache and substitute milk or heavy cream for the Bailey’s. You can simply spread the frosting on the top of the cupcakes, or you can use a star tip with a piping bag to create a fun design. These are rich enough as is, but you can also decorate with colored sugar/sprinkles, or chocolate shavings.

Chocolate Whiskey and Beer Cupcakes
(Adapted from Smitten Kitchen)
Makes 20 to 24 cupcakes
Ingredients
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey

Bailey’s Frosting: (you may want to double this)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Bailey's Irish Cream

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (Kate uses a plastic bag with the corner snipped off)

Directions
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and ¾ teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to ¾ of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

His Birthday: Pollo Parmigiana (Breaded Chicken Breast with Parmesan)

2010-01-28T01:28:00.000-05:00

I would like to wish my amazing husband a very happy birthday! We both have long work days ahead of us, and he has class in the evening, but we’re going to steal a quick hour in between for an elegant dinner together.

Chicken Parmesan is one of his favorite foods. He’ll order it out, and I’ll make it occasionally. I’ve tried a few different recipes over the years, and while I don't make Chicken Parmesan frequently, I try to make it each year around his birthday. Last week I tried one from my new Main Street Ventures cookbook. My husband loved it, and it may have been one of his favorites.

I have the recipe listed below as it is in the book, however I’d like to point out that the recipe for the tomato basil sauce makes much more than you need. If you’re not looking for leftover sauce, I’d cut what is listed below into a third. (Or, you can always freeze the remaining sauce in two-cup portions.)

Happy Birthday, ~~Old Man~~ Sweetheart!

Pollo Parmigiana (Breaded Chicken Breast with Parmesan)
(From Mainstreet Ventures Distinctive Recipes)
Ingredients
1 egg
¼ cup milk
¼ cup flour
3 cups Panko bread crumbs
1 Tbs. garlic, minced
½ cup Parmesan cheese, grated
1 Tbs. fresh basil, chopped
1 Tbs. fresh oregano, chopped
¼ cup Italian parsley, chopped
4 (5 oz.) skinless, boneless chicken breast
Coarse salt and ground black pepper

Cooking and assembling the chicken
1/3 cup olive oil
2 cups Tomato Basil Sauce (see recipe below)
½ lb. Spaghetti, cooked al dente
4 slices mozzarella cheese, thinly sliced
2 Tbs. Parmesan cheese, grated
4 fresh basil leaves, as garnish

Directions
Heat oven to 400°F.

In a large mixing bowl combine the bread crumbs, garlic, Parmesan, basil, oregano, and parsley, and mix well. Set aside. In a separate bowl beat the egg with the milk. Set aside. In another bowl add the flour and set aside. Season the chicken breast with salt and pepper. Dust the chicken breast lightly in flour, then dip in egg wash. Coat the chicken breast on both sides with breading and press lightly with hand to adhere. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the chicken and sauté on each side for approximately 3 minutes, or until nicely browned. Remove the chicken from the heat and place on a baking sheet. Top with mozzarella slices and sprinkle with Parmesan cheese. Bake in oven for 2 minutes or until cheese melts and chicken is cooked.

In a large sauce pan, heat the Tomato Basil Sauce along with spaghetti. Transfer the spaghetti with tongs to individual plates and top each with a chicken breast.

Sugo di Pomodore (Tomato Basil Sauce)
(Makes 2 Quarts)
Ingredients
3 (24 oz.) cans chopped tomatoes (recipe recommends Hunts)
½ cup extra virgin olive oil
6 medium size garlic cloves
1/3 cup tomato puree
2 cups fresh basil leaves, loosely packed, coarsely chopped
1 ½ Tbs. coarse salt
2 tsp. freshly ground black pepper
1 Tbs. honey or pinch of sugar (optional)

Directions
In a food processor or blender, puree the olive oil and garlic. Pour mixture into a medium size sauce pan and heat over medium heat. Be careful not to burn the garlic. Stir in chopped tomatoes, tomato puree, salt and pepper. Bring to boil, stirring occasionally. Reduce the heat to low and simmer for 30 minutes. Stir in honey and fresh basil. Makes about 10 cups.

Vegetarian Umami: Mushroom Lasagna with Creamy Béchamel

2010-01-25T23:06:00.004-05:00

There are many different kinds of vegetarian lasagna. Some have a white sauce; some have marinara. Some have spinach and ricotta; some have roasted vegetables. I think it’s rare to find mushroom lasagna, which is unfortunate because it is so delicious!

I have been making this recipe for many years. It is a perfect entrée for vegetarians to enjoy, and one that is so hearty the meat-eaters won’t miss the meat. This lasagna is perfect to serve for a dinner party. You can even make it a day ahead, and then heat it up before your guests arrive (like a good soup, lasagna is better the next day!). I’ll make this for me and my husband and it will last us the week. Or we’ll freeze individual serving sizes to warm up and enjoy another day. It pairs perfectly with a light salad.

The mushrooms create an earthy and savory flavor (Umami, anyone?), and the Béchamel is light and creamy. If you can purchase your mushrooms pre-sliced, you will save a lot of time. If you can’t, it’s still worth the time to slice all of the mushrooms! I’m normally the type of cook who will multitask in the kitchen and have several pots going at once. If you haven’t made a Béchamel sauce before, I recommend giving it your full attention. If you’re not constantly stirring, your flour may clump, and if you turn your back for one minute, your milk might burn.

Mushroom Lasagna with Creamy Béchamel
(From Cooking Light, April, 2004)
Ingredients
Mushroom filling:
2 cups boiling water
1 cup dried porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups onion, chopped
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 ½ pounds)
3 cups sliced cremini mushrooms (about ½ pound)
½ teaspoon salt
½ cup Côtes du Rhône or other fruity red wine
1 tablespoon low-sodium soy sauce
¼ cup fresh parsley, chopped
2 teaspoons chopped fresh or ¾ teaspoon dried rosemary
¼ teaspoon freshly ground black pepper

Béchamel:
3 cups 1% low-fat milk
2 tablespoons butter
3 tablespoons sifted all-purpose flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Remaining ingredients:
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Directions
To prepare filling, combine water and porcini in a small bowl; let stand 30 minutes. Drain porcini through a sieve over a bowl, squeezing porcini to extract liquid. Reserve 1 ½ cups liquid; discard remaining liquid. Rinse porcini, and drain. Chop coarsely; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and ½ teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to ¾ cup (about 10 minutes). Remove from heat; stir in ¼ teaspoon pepper.

To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg.

Preheat oven to 350°F.

Spread ½ cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with ½ cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with ¼ cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350°F for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

Busy Weekend, Easy Dinner: Angel Hair with Sun-dried Tomatoes and Goat Cheese

2010-01-24T23:15:00.004-05:00

It’s been a busy weekend. I feel as though I’ve been having a lot of those lately, but it is the honest truth. Long weeks; busy weekends. We enjoyed Friday night with some friends playing board games by candlelight. The tradition started last spring when we had these friends over to our place for dinner, the same night as Earth Hour. As recommended, we powered down in our house, and lit an array of candles while we played board games. After the prescribed time was up, we didn't want to turn the lights back on. It was so much fun that we’ll never be able to turn back now!

On Saturday I ran errands and tried to start a mushroom lasagna before attending an awards ceremony, as I was being recognized as the nominator of an award recipient. Today we labored away working on cleaning out my mother-in-law’s old home. The task was enormous, and I am so grateful to my wonderful family for stepping up to help without hesitation. My mother prepared a delicious spread for when we were ready to break for lunch. The men ate ham sandwiches, while I enjoyed her egg salad. For dessert we had homemade chocolate chip cookies and pumpkin rice pudding (which she appropriately added chocolate too – we do love that combination). We made a good dent (with the food and the house), but our work is yet to be done.

At the end of the day, my husband and I returned home entirely exhausted, and much in need of a homemade meal. My lasagna was waiting to be finished, but we couldn’t curb our hunger long enough for that to be completed. I went to my go-to recipe for when I want a quickly made meal from scratch, using pantry ingredients. I’ve made this many times and it never disappoints. I keep all of these ingredients in my pantry, and always have some goat cheese on hand (it has a very long refrigerator life for a cheese!). If I don’t have any Italian parsley, I’ll just omit it, even thought it adds some nice contrasting color to the pasta.

You may have noticed that tomato paste is one of my favorite ingredients, and I’ll jump at any opportunity to cook with it. The intensity of the tomato paste, the sweetness of the sun-dried tomatoes, and the tanginess of the goat cheese make this a delicious pasta. The goat cheese also adds a creamy texture. You can use any kind of pasta, but I like using angel hair with this recipe because it cooks so quickly. On different occasions, I’ve added chicken, shrimp, scallops, or lump crab to this pasta to add some protein. I also think a fillet of grilled swordfish would be delicious served with it!

Angel Hair with Sun-dried Tomatoes and Goat Cheese
(Adapted from Everyday Pasta)
Ingredients
1 (8.5 oz.) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1 (6 oz.) can tomato paste (preferably with Italian seasoning)
1 cup dry white wine
1 pound angel hair pasta
Salt and freshly ground black pepper, to taste
½ teaspoon crushed red pepper flakes
5 oz. soft fresh goat cheese, coarsely crumbled
3 tablespoons fresh Italian parsley, chopped

Directions

Heat 3 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and sauté until tender, about 3 minutes. Stir in the garlic and sauté until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt, pepper, and crushed red pepper flakes. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Everything But The Kitchen Sink: Honey Barbecued Salmon

2010-01-20T22:26:00.003-05:00

I’m in the middle of another busy week and am still recovering from my baking mishap last week. While my newest batch of chocolate crunch granola bakes in the oven, I’m going to take a few minutes to type up a lengthy recipe that I tried a few weeks ago.

The Main Street Ventures restaurants have their own cookbook on display in a number of restaurants we’ve been frequenting for many years. It is a collection of gourmet recipes from their prized restaurants across the country. I’ve been eyeing the cookbook for quite sometime, but for some reason I never purchased it.

In December my husband and I joined our very good friends (and their darling baby girl) for a fabulous birthday dinner where they generously gave me this cookbook (along and a lovely bottle of wine). Some of our favorite dishes from the restaurants are in this cookbook, and the photographs of the food are beautiful. I’ve already attempted a couple recipes from the book, and the first one that I tried was their Honey Barbecued Salmon.

The ingredient list is lengthy and the recipe has you throwing everything but the kitchen sink into the barbecue sauce. At first it seems like overkill, but all of these ingredients meld into a deliciously sweet and spicy glaze. Mine was particularly spicy, as I used the entire jalapeño. (I recommend only using the jalapeño flesh and discarding the membrane and seeds if you don’t want it too spicy. If you are sensitive to hot peppers, you should also use rubber gloves when handling them). Since it is the middle of winter and our ground outside is still white, I followed their instructions to bake then broil the salmon. As soon as it warms up we’re going to try this on the grill! If you don’t like salmon, try the sauce with with chicken!

Honey Barbecued Salmon
(From Mainstreet Ventures Distinctive Recipes)
For Salmon:
Ingredients
1 ½ lb. Salmon filet, boneless and skinless
1 ½ cup Honey Barbeque Sauce (recipe follows)
Salt and pepper, to taste

Directions
Preheat oven to 450°F.

Cut salmon filet into 4 equal pieces. Place parchment paper on a 9x12 inch baking sheet pan. Brush both sides of each salmon piece with barbecue sauce. Season with salt and pepper. Bake in oven for 6 minutes, then switch oven dial to broil and cook salmon for 3 more minutes until salmon just flakes.

Brush lightly with sauce prior to serving. Transfer the salmon onto plates and serve with more sauce, if desire.

For Honey Barbecue Sauce:
Ingredients
1 cup ketchup
1 cup honey
¼ cup coarse-grained mustard
¼ cup Jalapeño pepper, minced
2/ Tbs. rice vinegar
½ tsp. Tabasco
3 Tbs. light brown sugar
1 Tbs. curry powder
1 tsp. sweet paprika
2 garlic cloves, minced
1 Tbs. vegetable oil
½ tsp. Worcestershire sauce
1 tsp. lemon juice
½ tsp. ground black pepper

Directions
In a heavy saucepan, stir together sauce and dry ingredients. Bring to a boil and simmer, stirring occasionally, about 15 minutes. Strain the sauce through a fine sieve. Sauce will keep for one week covered and chilled.

They Can’t All Be Gems: Pumpkin Chocolate Chip Bread AGAIN

2010-01-19T18:53:00.000-05:00

Last Thursday I started out the day waking up late, but I got ready at record speed, and even had extra time to spend styling my hair. I flew threw every all green lights on the way to work. It was sunny and I had no traffic. I turned my iPod onto the shuffle setting and the perfect song came on. Just as I was pulling into my parking structure, a car that was parked in the best spot was pulling out. Jack pot! I even ended up making it to work early!

At some point during the day my luck turned.

Earlier in the week I had been notified of a breakfast party my office would be joining another department for. It was encouraged for people to bring a food item to share, and as the other office is a team of practically professional bakers, I had to bring something.

I thought all week about what I should make, and tried to figure out how I’d find the time to make something (I’ve been working long and stressful days with 3 meals a day eaten behind my desk and in front of my computer). I made a successful effort to leave work by 6:00 pm to allow myself enough time to stop by the store and make my dish. It took trips to two different grocery stores to acquire all of the ingredients necessary for the frittatas I was planning to make. When I arrived home I made a fabulous recipe for mini egg frittatas with sun-dried tomatoes, sautéed shallots and garlic, smoked mozzarella, Asiago cheese, and fresh basil.

Having left work “early”, I retreated to my laptop in another room while they were in the oven. I should mention that I’ve had a sinus-thing for two weeks and my normally keen sense of smell has abandoned me. While I was typing away at emails, I failed to smell my mini frittatas burning in the kitchen. I can’t believe that I let that happened! I pulled them out of the oven, and while my husband and I may have bit the bullet and eaten them ourselves, being the perfectionist that I am, I could not serve them to my colleagues! They sadly went directly into the trash.

I checked the clock – it was past 10:00 pm! I did not have enough of the ingredients to remake the frittatas. We do not live near any grocery stores and I had already had a glass of wine, so getting to the store was out of question. To top it off, my husband was out of town on business, and if he had been home, he would have lovingly gone to any grocery store to fetch whatever ingredients I needed. I did not want to show up to this breakfast gathering empty handed!

I began flipping through my cookbook while surveying what I had in my refrigerator and pantry. I had a couple eggs, a can of pumpkin puree that hadn’t yet expired, and barely enough sugar. I could make Pumpkin Chocolate Chip Bread! I pulled out my stand mixer and got going, but unfortunately it had to bake for over an hour. When I pulled it out of the oven I didn’t let it rest long enough (as I was longing to get to bed for an early start for the next day!). As I attempted to put it on a cooling rack, the loaf split in two! I salvaged it with some fancy slicing and headed to bed with only a few hours left before my alarm would hopefully wake me up.

I somehow rose early enough on Friday morning to make it to the gathering with my Pumpkin Bread. When I went to retrieve my plate at the end of the day, all but one slice were gone!

Recipe for Pumpkin Chocolate Chip Bread

This went in . . .

. . . and this came out.

Straying from Standard Sides: Sautéed Green Beans & Mushrooms, and Glazed Carrots with Pecans

2010-01-18T21:46:00.001-05:00

I took my Christmas tree down while it was still December, but I have yet to finish posting recipes from my Christmas dinner! I’ll finish it off tonight with two sides that I tried. I strayed a bit from traditional sides dishes (think green bean casserole and candied yams), and tried healthier replicas.

For the green beans, I sautéed them in olive oil (versus the traditional casserole recipe that calls for a can of creamy soup). I topped mine with almonds, although you could swap out the almonds and garnish with some French-fried onions, which would be more like the standard version. Instead of baking yams with spices and topping them with pecans and marshmallows, I cooked some carrots with similar spices, and they had the flavor of a pumpkin pie!

Both side dishes were enjoyed by all of us, and also didn’t require any time in the oven. (Oven time is something I’ve learned you have to carefully plan for when you’re turning out multiple dishes and you only have one oven!)

Sautéed Green Beans & Mushrooms
Ingredients
24 oz. frozen green beans, preferably thin French style beans (Kate used Trader Joe's Haricot Verts)
10 oz. cremini mushrooms, sliced
2 tablespoons olive oil
2 garlic cloves, minced
¼ cup sliced almonds, toasted
2 tablespoons water
Salt and pepper, to taste

Directions
In a large skillet, heat olive oil over medium-high heat. Add garlic and a mushrooms and stir until mushrooms begin to slightly brown. Add green beans, 2 tablespoons of water, and cover. Steam until tender. Season with salt and pepper, top with sliced almonds and serve.

Glazed Carrots with Pecans
(Adapted from Sunset, November, 2009)
Ingredients
1 tablespoon olive oil
6 cups diagonally sliced (1/4 in.) peeled carrots
1 teaspoon minced fresh ginger
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup packed brown sugar
1 ½ cups toasted pecan halves

Directions
Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 6 minutes. Stir in spices and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 5-10 minutes.

A Time of Need

2010-01-14T21:01:00.001-05:00

Today I leave you with no recipe, but a request that you’ll join me in donating to the relief efforts in Haiti. Please make a donation to the American Red Cross, or a charity of your choice. If you do not have the means to donate, please offer prayers for the people of Haiti and the rescue workers who are coming to their aid.

Shrimp Suggestion: Lemon Spaghetti with Shrimp

2010-01-13T22:25:00.002-05:00

Just a couple of hours ago, my friend Dana posted a comment on the blog that she had tried a couple of my recipes. She mentioned that she couldn’t get enough of the Lemon Pepper Pappardelle Pasta with Basil, and that she had also added some shrimp to it. Her comment made me think of a similar dish that I like to add shrimp to myself! (And thanks, Dana, great suggestion!)

This recipe for Lemon Spaghetti is so easy and so delicious. It works well as an entrée, particularly with the addition of some cooked shrimp, chicken, or scallops. It also works as a great accompaniment. You can serve it hot, or at room temperature, and you can also have fun trying different shapes of pasta.

The original version of this recipe is from Giada de Laurentiis’ Everyday Italian, however a few years ago I started adding Trader Joe’s Colossal Butterfield Shrimp marinated in garlic and herbs (found in their frozen section), and never looked back! The TJ’s shrimp are flavored perfectly for this dish, and all you have to do is put the frozen shrimp under the broiler for a few minutes, and then they pop right out of their shells. This comes together quickly with little hassle, so it's perfect for a night that you want a homemade meal but don't really feel like cooking.

And while this has nothing to do with cooking, I'd like to mention a very cool blog I have recently stumbled upon. 365 days. 365 items of clothing. 365 dollars. (Plus "before" and "after" photos.) Marisa over at New Dress A Day has a lot of creativity and can really work a sewing machine!

Lemon Spaghetti with Shrimp
(Adapted from Everyday Italian)
Ingredients
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
½ cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
½ - 1 pound cooked shrimp

Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt, pepper, and crushed red pepper flakes. Toss with lemon zest, shrimp, and chopped basil.

San Fran Stew: Cioppino

2010-01-12T19:34:00.006-05:00

A couple of years ago my husband and I were watching a Food Network special that spoke about the history of Cioppino (pronounced “chuh-pee-noh”). This fish stew has an interesting origin, as it was developed by Italian fishermen in San Francisco in the late 1800's. The fishermen would all “chip in” their catch of the day to a collective soup pot to create seafood stew, similar to a French bouillabaisse (less the saffron).

My husband orders Cioppino occasionally when we dine at seafood restaurants. Most recently, we shared some with our friend Sarah while dining at Beretta in San Francisco.

I had been intending to make Cioppino at home, but had not taken the time to sort through different recipes. I was delighted to find a Cioppino recipe while I was flipping through my new copy of Ellie Krieger’s So Easy. I flagged the page, bought my seafood (and for such a steal at Trader Joe’s! ), and made this over the weekend to get us through a few dinners this week.

It smelled delicious while it was cooking, it was ridiculously easy to make, and my husband loved it. It wasn’t even mealtime when I finished it (we were somewhere between lunch and dinner), and I had to stop him from eating a whole bowl. He actually said to me, “Kate, I love everything that you cook. But I haven’t been this surprised by something you’ve made since you made Chicken Scallopine with Saffron Cream Sauce for the first time.” (And that was two years ago!) Needless to say, this Cioppino is making it into the regular rotation! I actually can’t wait until we’ve eaten it all up so that I can make it again!

Cioppino
(Adapted from Ellie Krieger’s So Easy)
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
½ teaspoon crushed red pepper flakes
1 (6 oz.) jar tomato paste
1 cup dry white wine
2 (14.5 oz.) cans no-salt-added diced tomatoes
1 cup fish stock or water
1 tablespoon red wine vinegar
¾ teaspoon salt
½ - 1 pound medium shrimp, peeled and deveined (you may want to remove the tails, too)
½ - 1 pound scallops
½ - 1 pound skinless halibut fillet, cut into 1-inch chunks
2 teaspoons fresh Italian parsley, chopped
Fresh bread for serving

Directions
Heat the olive oil over medium-high heat in a large soup pot. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes. Add the garlic, thyme, bay leaf, and red pepper flakes and cook, stirring, an additional 1 minute. Stir in the tomato paste. Add the wine, bring to a boil, and cook over medium-high heat for 3 minutes.

Add the tomatoes and their juices and the fish stock (or water) and bring to a boil. Reduce the heat and simmer, for 10 minutes. Stir in the vinegar, salt, and pepper. (This base may be made ahead of time and stored in the refrigerator for up to 3 days.)

Heat the soup base to a boil. Add the shrimp, scallops, and halibut. Reduce the heat and simmer, until everything is just cooked, about 5 minutes. Divide among 4 bowls and garnish with the parsley. Serve with bread.

Check Out Quinoa: Quinoa with Sun-Dried Tomatoes

2010-01-11T18:30:00.003-05:00

We had a great weekend hosting our cousins who were in town for a post-holiday visit. These newlyweds were unable to make it for Christmas, as the snowy roads weren’t safe for them to drive here. But they had a whirlwind weekend trying to stop by and visit with every family member who was available. We were lucky enough to have them overnight, which meant we went out for a great Creole dinner on Saturday (followed by some live Irish music at a nearby pub), and had a homemade brunch on Sunday morning.

My sister and her family joined us for brunch and I made one of our cousins’ favorites, and my mom provided some pumpkin bread for us to serve them. While the men tinkered outside with an unfortunate flat tire, the women sipped mimosas inside and looked after the kids. (My nephew is always entertained at his “Auntie” and “Unc”’s house with our one and only "toy", the “Big Red Ball”.)

Prior to our guests arriving on Saturday, I spent the day stocking up on the necessary groceries. While in the checkout line at Trader Joe’s (home of ever-friendly employees), my cashier commented on the quinoa I was buying ~~like it was being discontinued~~ in bulk. She mentioned that she liked quinoa but didn’t know what to do with it. I started rattling off several recipe ideas, and as her eyes widened, I tore off some paper from my grocery list, and scribbled down the URL for my blog. This is one of the recipes I mentioned to her, and while I made it a week ago, in the event that she is joining us here online looking for ways to use her quinoa, I must deliver!

I love tomatoes (in any form) and quinoa. I recently did a search for some ideas of how to incorporate sun-dried tomatoes, and found a recipe which I then slightly adapted. This is delicious, and also has a spicy kick! (You could avoid the spice by substituting the Jalapeño with a green bell pepper, and omitting the cayenne.)

Quinoa with Sun-Dried Tomatoes
(Adapted from Lisa's Kitchen)
Ingredients
1 cup of quinoa, rinsed and drained
2 cups low sodium vegetable stock
2 tablespoons of olive oil
1 cup sun-dried tomatoes, chopped
2 cloves of garlic, minced
2 shallots, minced
1 large Jalapeño pepper, chopped
1 cup of corn
½ teaspoon of ground cumin
½ teaspoon of ground coriander
½ teaspoon of cayenne pepper
½ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
2 tablespoons of fresh parsley, chopped
2 tablespoons of grated Parmigiano Reggiano cheese

Directions
Heat olive oil in a medium pot over medium heat. When hot, add the shallots and garlic and sauté for a few minutes. Add the sun-dried tomatoes and Jalapeño to the pot, and stir cook for 4-5 minutes.

Add spices, corn, quinoa, and vegetable sock. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, or until liquid is absorbed.

Add parsley and Parmigiano Reggiano, stir, and serve.

Love Me Tenderloin: Pork Tenderloin with Seasoned Rub

2010-01-10T21:16:00.001-05:00

Last weekend my husband accompanied me on a grocery run. While I perused the fresh vegetables he found himself a pork tenderloin and told me that he really wanted me to make one. During the 15 years of my life that I ate meat, I don’t recall ever eating pork tenderloin, and subsequently have nothing to reference it too. My husband, however, gets to enjoy it frequently at my sister’s house. She has a killer pork tenderloin recipe that my husband just loves. While I was prepared to use her recipe for this experiment, my husband told me he was craving a pork tenderloin with a crust. My sister’s recipe uses a glaze, so I did a quick search and made an adaptation of Ellie Krieger’s pork tenderloin with a seasoned rub.

Making this recipe was a joint effort. My husband took care of the pork, while I did all of the ingredient prep work and made the pan sauce. He loved this pork recipe. It cooked perfectly, and while the pork was moist and pan sauce wasn’t needed, it was a nice touch. I served this for him with some broccoli and fingerling potatoes. (After removing the pan sauce from the skillet, I added some olive oil and butter to the pan, sautéed the fingerling potatoes, and then finished them off with a little sea salt and freshly ground black pepper.) I think we will have to try my sister’s glaze recipe sometime, but this one is definitely a keeper!

Pork Tenderloin with Seasoned Rub
(Adapted from Ellie Krieger)
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 ½ pounds pork tenderloin
1 tablespoon olive oil
3 garlic cloves, smashed
For Pan Sauce:
½ cup dry white wine
1 cup chicken stock
2 teaspoons Dijon mustard

Directions
Preheat the oven to 450°F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

In a large skillet over medium-high heat, add the olive oil and heat. Add the garlic cloves and sauté, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. (When garlic cloves begin to burn, remove immediately from pan.) Transfer meat to a roasting pan and bake for 20 minutes.

Meanwhile, keep the skillet over medium-high heat and deglaze the pan with the white wine and chicken stock. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Stir in Dijon mustard, and allow sauce to simmer for 5 minutes. When pork is done cooking, add any remaining juices from roasting pad to sauce.

Slice pork and serve. Drizzle with pan sauce, if desired.

White Out: White Bean Dip

2010-01-07T20:20:00.005-05:00

This is my last recipe from my "Brown Bear" birthday party theme. (Yes, it has taken me about a month to get through all of them!) To recap, I did an hors d'oeuvre in each of the following colors: brown, red, black, green, blue, yellow, purple, gold, and now white.

It has turned out to be an ideal day to post the white recipe, as it is a white winter wonderland outside! We’re in the middle of a Midwestern snowstorm, and while I made this for dinner tonight, I’ll share with you Giada’s white bean dip – a fun take on hummus (without any tahini, but using cannellini beans for a creamy texture).

I would also like to mention that my friend, Sunny, could use lots of prayers right now. I mentioned a couple of months ago that she is expecting twins, and she has now been hospitalized at 25 weeks. She and her husband live far away from their families, and have a little one at home. Thank you for sending warm, positive thoughts their way.

White Bean Dip
(From Everyday Italian)
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice (Kate likes to add a little lemon zest too)
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Directions
Preheat the oven to 400°F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Sweet & Tangy: Bruschetta with Gorgonzola Cheese and Honey

2010-01-05T20:34:00.000-05:00

Honey and cheese is a fantastic combination. I’ve been served cheese plates in restaurants where they’ve drizzled a little over each wedge of cheese. The sweetness of honey pairs so well with the saltiness, nuttiness, or tanginess of cheese.

Honey really mellows out the tangy gorgonzola in this crunchy crostini. Even if you don’t normally like blue cheese, you may surprise yourself and enjoy this simple, yet scrumptious treat! (This worked as my "blue" hors d'oeuvre for the "Brown Bear" themed birthday party!)

Bruschetta with Gorgonzola Cheese and Honey
(As seen on Everyday Italian)
Ingredients
36 slices (½-inch thick) baguette bread, about 1 loaf
¼ cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 Tablespoons honey

Directions
Preheat the oven to 400° F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Crab Cocktail: Kate's Layered Crab Dip

2010-01-04T19:22:00.005-05:00

This recipe is a fun take on shrimp cocktail, and it is much easier. Instead of peeling, deveining, and poaching shrimp, you are simply layering crabmeat. And instead of your guests having to deal with discarding shrimp tails somewhere, they scoop this up with a cracker. It’s a fun hors d'oeuvre for the holidays because of the colors. I like to add cilantro because it adds freshness and a beautiful bright green color that makes it very eye-pleasing.

Kate’s Layered Crab Dip
Ingredients
8 ounces low-fat cream cheese, softened
6-8 ounces lump crab meat
1 (12 oz.) bottle of cocktail sauce
¼ cup fresh cilantro, chopped
Assorted crackers

Directions
Drain crab meat in a colander and rinse with water. Pat dry with a paper towel.

Spread cream cheese over serving platter. Top with crab meat. Top with cocktail sauce and sprinkle with cilantro. Serve immediately with assorted crackers, such as Water Crackers.

Mom's Favorite Orzo: Baked Orzo with Fontina and Peas

2010-01-03T18:13:00.003-05:00

I made this recipe for the first time a couple years ago when my husband and I had my parents over for dinner one night. My mom (a fellow pescatarian) loved it, and started making it herself all the time. It is delicious as a side dish, but can also work as a vegetarian entrée.

I like to rotate the menu for my Christmas dinner each year, and I decided that this family favorite should have a place on the table this year. It worked well for the holiday, but is also good any night of the week! Serve it alongside a meat entrée, like Baked Chicken, or as an entrée itself with a simple side salad.

Baked Orzo with Fontina and Peas
(From Giada's Kitchen)
Ingredients
4 cups chicken broth (Kate uses vegetable broth)
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish (Kate uses cooking spray)
1 onion, chopped
8 ounces mushrooms, sliced (Kate uses cremini mushrooms)
1 cup Marsala wine
½ cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoons freshly ground black pepper
½ cup bread crumbs
¼ cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400° F. Butter a 9 by 13-inch baking dish.

Bring the chicken/vegetable broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Sister's Spinach Dip: Spinach and Artichoke Dip

2010-01-02T21:48:00.001-05:00

Happy New Year! I hope that you had an exciting New Year’s Eve, and a peaceful start to your new year. I am excited to see what 2010 will bring!

New Year’s Eve is a holiday that I have mixed feelings about. It holds a special place in my heart, as my husband proposed to me on New Year’s Eve eight years ago. Some years I feel like getting dressing up in a little black dress and attending (or hosting) a fabulous party, while other years I prefer sitting on my couch in my pajamas. This year we found a happy medium.

My sister hosted us and another couple (who are such good friends we consider them to be family) at her house. We set out a couple appetizers and played with her young kids. After we put them to bed, we dined on a lovely meal (she made surf ‘n’ turf with beef tenderloin and shrimp) followed by chocolate fondu. We wore comfy clothes and lounged around until the ball dropped.

The day before New Year’s Eve, my sister and I divided up a list of grocery items. She would be visiting a specialty grocery store to purchase the meat, seafood, and wine, while I was planning to go to a basic grocery store for everyday items. My sister was planning on making her go-to spinach dip, but as it was necessary for me to pick up practically all of her ingredients during my grocery run, she suggested that I just make it instead.

Spinach dip seams to be a well-loved appetizer in whatever form it may come in. I have many good memories with high school friends picking up a pre-made container from the grocery deli section and eating it with a loaf of Hawaiian bread. My sister’s version is from Cooking Light and is best when served bubbling hot with tortilla chips.

Spinach and Artichoke Dip
(Adapted from Cooking Light, September, 2007)
Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 ounce) grated fresh Parmesan cheese, divided
¼ teaspoon black pepper
2 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 (12-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions
Preheat oven to 350° F.

Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 ½-quart baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan.

Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

French Connection: Beef Bourguignon

2009-12-29T22:01:00.002-05:00

Early this fall I was leafing through an edition of Wine Spectator magazine. There was a featured section that had a tribute to Julia Child with recipes from a variety of star chefs. My husband and I had seen Julie & Julia in the theater a month prior, and when I saw Thomas Keller’s (of French Laundry) recipe printed for Beef Bourguignon I decided I should make it. I mentioned my personal challenge to my husband, and being the carnivore he is, he was undoubtedly supportive of my quest. (You may have noticed this is my first blog post about beef. This is not coincidental. For many reasons that I can elaborate on at a another time, I rarely cook beef. Consequently, my husband usually orders it every time we dine out.)

The rest of the fall unfolded rather unfortunately, and I never found myself with a weekend to devote to this labor-intensive recipe. Finding myself with a theoretical break from work for a few days between Christmas and New Year’s, I took a break from work emails and devoted myself to making Beef Bourguignon.

In preparation of making this dish, I must have reread the recipe three-dozen times. It is quite complex – spanning across three pages of this 12.7 x 9.7 inch magazine - and with each read I attempted to visualize the cooking process. On Saturday and Sunday I visited three different grocery stores gathering all of the ingredients, in the precise form they were called for in the recipe.

For some reason I waited until Sunday night to see what other Beef Bourguignon recipes looked like. Some of them called for one pot and one day of cooking. My recipe used about six or seven pots and required a minimum of two days of cooking. Some used a little red wine; my recipe used a whole bottle. I started wondering why I had stuck to the first recipe I had seen. I further investigated and found that Thomas Keller's recipe had the main distinctions of what others claimed to be a good Beef Bourguignon: red wine aromatic reduction, overnight wine bath, and freshly cooked vegetables. While the recipe I was set to try was more complex than others, it apparently was going to have more depth.

Day 1: I started chopping the vegetables to begin the red wine reduction. I thought to myself, this isn’t bad at all. I knew I’d be disposing of them later, and just gave them all a quick, rough chop. I moved on to browning the meat, and began wishing that I was doing this step when my husband was home, because he would have gladly stepped in to assist. I made it through the three whole pounds of short ribs, and got the reduction and the meat in the oven. As the meat slowly braised, a tantalizing aroma filled the house. After a few more steps, the meat went into the fridge, and I went out the door to take the night off and meet some girlfriends for cocktails!

Day 2: My sister had called me a couple days earlier stating that she and my brother-in-law wanted to come over with their kids over for dinner. We jump at any chance that we get to see our niece and nephew, and her timing couldn’t have been better for wanting to eat dinner at our house.

The second day of preparation for this dish was mainly cooking the vegetables, as the meat only needed to be reheated. The preparation of the carrots, mushrooms, and potatoes created al dente vegetables that were deliciously flavored. To cook the pearl onions, put the onions in a pan of bowling water for 1-2 minutes. Drain them in a colander and them immediately plunge them into an ice bath to stop the cooking process (a bowl of cold water with ice cubes). Cut off the root end of each pearl onion and squeeze the onion so it pops out of it’s skin.

Our guests arrive and the Beef Bourguignon was ready to be eaten. The meat was tender, the vegetables were tasty, and no one found a need to use any Dijon mustard as the recipe suggested. I served the Beef Bourguignon with a salad and some French bread (that could be used to sop up some of the cooking liquid). While my husband, sister, and brother-in-law made a sizeable dent in the Beef Bourguignon, I enjoyed some vegetarian lentil soup, but was proud to have put together such an intricate French dish!

Boeuf Bourguignonne
(by Thomas Keller, from Wine Spectator, September 30, 2009)
Ingredients
1 bottle hearty red wine, such as Cabernet Sauvignon
2 cups diced yellow onions
1 2/3 cups peeled and sliced carrots
2 ½ cups sliced leeks, white and light green parts only
1 cup sliced shallots
1 cup button mushrooms, plus 32 individual mushrooms with stems cut flush to caps
12 thyme sprigs
14 Italian parsley sprigs
7 bay leaves
1 ¾ teaspoons black peppercorns
9 large garlic cloves, skin left on and smashed
2 tablespoons kosher salt, plus more for seasoning
Freshly ground black pepper
3 pounds boneless short ribs, cut into 2-inch-by-1-inch pieces
Canola oil
6 to 8 cups veal or beef stock
8 ounces small fingerling potatoes, cut into ½-inch-thick slices
16 baby carrots, halved lengthwise
4 ounces slab bacon, cut into 24 lardons 1 ½ inches long and 3 ⁄8 inch thick
2 tablespoons unsalted butter
12 red pearl onions and 12 white pearl onions, cooked
Fleur de sel (Kate used sea salt)
Dijon mustard

Directions
1. To make the red-wine reduction, combine the wine, 1 cup onions, 1 cup carrots, 1 cup leeks, 1 cup shallots, 1 cup mush-rooms, 3 thyme sprigs, 6 Italian parsley sprigs, 2 bay leaves, ½ teaspoon peppercorns and 3 garlic cloves in a large ovenproof pot with a lid. Bring to a boil over high heat. Simmer 30 to 40 minutes, or until the wine has reduced to a glaze.

2. Season the meat with salt and pepper. Heat 1⁄8 inch of canola oil in a large sauté pan over high heat. Add just enough meat so as not to crowd the pan. Brown the meat on all sides, 5 to 7 minutes. Transfer the meat to a paper towel–lined baking sheet to drain. Repeat with the remaining meat, adding more oil if necessary.

3. Preheat the oven to 350° F. Add 3 thyme sprigs, 3 Italian parsley sprigs, 2 bay leaves, 2 garlic cloves, and the remaining 1 cup onions, 2⁄3 cup carrots and 11/2 cups leeks to the red-wine reduction, and toss together. Wet and wring dry enough cheesecloth to cover about 4 inches more than the diameter of the pot. Cover the vegetables with the cheesecloth, tucking in the edges to form a nest shape. Place the meat in the nest, and add enough stock to just cover the meat. Bring the liquid to a simmer over medium-high heat. Cover with a tight-fitting lid, and transfer to the oven. Reduce the heat to 325° F, and cook for 1 ½ to 2 hours, or until the meat is very tender.

4. Transfer the meat to an ovenproof pot or container, and discard the cheesecloth. Strain the liquid twice through a fine strainer, the second time into a saucepan, and discard the vegetables. Bring the liquid to a boil, spooning off any fat that rises to the top of the mixture. Strain the liquid over the meat. Let it cool, then cover and refrigerate for at least 1 day, up to 3 days.

5. Preheat the oven to 375° F. Remove the meat from the refrigerator, and skim off any congealed fat from the top.

6. Place the potatoes in a large saucepan along with 2 thyme sprigs, 1 bay leaf, ¼ teaspoon peppercorns, 2 garlic cloves and 1 tablespoon salt. Cover the potatoes with an inch of cold water. Bring to a boil, lower the heat, and simmer for 10 to 15 minutes, or until tender. Drain, cool, discard the seasonings, and set aside.

7. Place the baby carrots in a medium saucepan with 4 thyme sprigs, 2 bay leaves, 1 teaspoon peppercorns, 2 garlic cloves and 1 tablespoon of salt. Cover with 11⁄2 inches water. Bring to a boil, reduce the heat, and simmer for 4 to 5 minutes, or until tender. Drain, cool, discard the seasonings, and set aside.

8. Spread the lardons in a single layer on a nonstick or foil-lined sheet pan. Roast in the oven for 10 minutes, stir, and return to the oven for another 5 to 10 minutes, or until browned. Drain on paper towels.

9. Melt the butter in a large skillet over high heat until the foam subsides. Add the remaining 32 mushrooms, reduce the heat to medium-low, and season with salt and pepper. Cook gently, tossing often, until the mushrooms are lightly browned and tender, 2 to 3 minutes. Set aside.

10. Carefully transfer the pieces of meat to a deep, ovenproof sauté pan. Strain the liquid over the meat. Warm the meat in the oven for about 5 minutes, basting occasionally. Add the potatoes, carrots, mushrooms and pearl onions, and toss gently. Roast in the oven for 5 to 10 minutes, or until the meat and vegetables are hot.

11. Meanwhile, warm the lardons in a small skillet. Chop the leaves of the remaining 5 sprigs parsley.

12. Remove the sauté pan from the oven, and gently toss in the parsley. With a slotted spoon, divide the meat and vegetables among 4 plates. Spoon some of the sauce over each serving. Distribute the lardons among the plates. Sprinkle with fleur de sel, and serve immediately with Dijon mustard.

Adapted from Thomas Keller’s Bouchon (Artisan)

Merry Christmas: Crème de Menthe Pie

2009-12-25T19:25:00.005-05:00

Merry Christmas! I just wrapped up my Christmas dinner. The leftovers are in the refrigerator, the counters are wiped, and the dishes are in the dishwasher.

For the past few years, I have hosted Christmas dinner at my house. It is a small crowd, but it is fun to have the liberty to cook whatever I want to. Since my in-laws have always had more conservative palettes, I don't make anything too prolific, but I do modify the menu each year. We start the afternoon with a few appetizers, followed by dinner, and capped off with the one constant each year - Crème de Menthe Pie.

Baked Brie with Raspberry Preserves

Crab and Cream Cheese Dip

Glazed Ham

Baked Orzo with Fontina and Peas

Seasoned Corn

Green Beans with Sautéed Mushrooms, Garlic, and Almonds

Glazed Carrots with Pecans

For as long as I can remember, my family has had Crème de Menthe Pie for dessert on Christmas dinner. This was a tradition I continued when we lived in NYC and I made it for our friends for our pre-Christmas dinner. When I started hosting Christmas dinner myself, there was no doubt what I would make for dessert. Although my mother, my sister, and I are all in different places on Christmas night, celebrating with our respective in-laws, this is a dessert that we all still make. (In fact, I wound up with two pies in my freezer tonight, as my parents stopped by my house for appetizers, but forgot their pie when they ventured on to their next destination.)

There are so many memories associated with this dessert, but it is also reminiscent of my favorite hard-serve ice cream flavor - mint chocolate chip. You can serve the pie with whipped cream if you like, but I think it is perfect without.

Crème de Menthe Pie
Ingredients
3 pints vanilla ice cream
5 Tablespoons crème de menthe liqueur
2 cups chocolate wafer crumbs (such as Oreos)
1/3 cup butter, softened
Chocolate Sauce (recipe follows)

Directions
Combine wafer crumbs (if using Oreos, crumble in food processor) with butter and press into 10” spring form pan (press throughout bottom of pan, and up to 1 inch along sides of pan). Refrigerate until well chilled, about 1 hour.

Turn ice cream into large bowl to soften. Pour crème de menthe over ice cream and stir to incorporate. Fill chilled wafer shell with ice cream mixture. Freeze. Make chocolate sauce.

Chocolate Sauce:
Ingredients
3 oz. unsweetened chocolate
½ cup water
¾ cup sugar
¼ teaspoon salt
4 ½ Tablespoons butter
¾ teaspoon vanilla

Directions
In a small saucepan, combine chocolate with water. Cook over low heat, stirring occasionally until chocolate is melted. Add sugar and salt. Cook, stirring constantly, until sugar is melted and mixture is thickened, about 5 minutes. Remove from heat and stir in butter and vanilla. Cool thoroughly. Then drizzle over top of pie and return to freezer until firm.

Colors of Christmas: Pesto & Tomato Tarts

2009-12-24T23:51:00.006-05:00

We are two-thirds of the way done with our Christmas celebrations. We started with a family dinner on Christmas Eve-Eve, followed by our traditional gathering on Christmas Eve. Now I am prepping to host Christmas dinner at my house. It has been wonderful spending time with family, but as the way things go with winter weather and little ones, you never know what to expect!

I was so excited to receive two presents (one for Christmas; one for my birthday) that will aid me in my kitchen adventures. It took me fewer than twenty-four hours to break out my new Le Creuset 5-Quart Braiser, and I can’t wait to make my next batch of soup to use my new immersion blender.

In keeping with the holiday spirit, I have an hors d'oeuvre that is adorned with bright green and red – perfect for a Christmas gathering!

Pesto & Tomato Tarts
Ingredients
2 (9-inch) refrigerated pie crusts
½ cup pesto (can use store-bought)
4 Roma tomatoes, thinly sliced
2 tablespoons fresh basil, thinly sliced

Directions
Preheat oven to 425°F.

Lay pie crusts on a cutting board. Using a cookie cutter (approximately 1-1 ½ inch in diameter), cut out pieces from pie crusts. Arrange on a large baking sheet and bake for 6 minutes, until lightly golden.

Allow tarts to cool. Spread ½ teaspoon of pesto on each tart, and top with 1 slice of tomato. Garnish each tart with sliced basil and serve immediately.

Crowd Pleaser: Baked Brie with Fruit Preserves

2009-12-22T22:05:00.005-05:00

It has been too many days since I last posted. My husband and I were celebrating my big birthday in a big way – back in NYC. We weathered the snowstorm, drank lots of champagne, and surrounded ourselves with amazing friends. Now I have to get my act together and plan for Christmas dinner, which is approaching a bit too quickly for me.

My sister called me today to ask for a recipe for an hors d'oeuvre that I had made for her daughter’s birthday party a few weeks ago. The recipe came highly recommended to me from my friend, Christina. This baked brie stole the show among the hors d'oeuvres I brought to the party. My sister even declared that she liked this version better than my usual baked brie with caramelized onions that I had been making for the past seven years (which is also delicious).

You can use your favorite flavor of preserves in this recipe. Christina’s favorite is apricot. I was in need of a black-colored hors d'oeuvre for my “Brown Bear” theme, so I used blackberry preserves, and also garnished with some fresh blackberries. I’m going to make this again myself on Christmas and just purchased some raspberry preserves to try. (I think the red preserves and the green apple slices will look pretty for Christmas). Christina was correct when she said this is definitely a crowd pleaser!

Baked Brie with Fruit Preserves
Ingredients
1 wheel of brie
1 cup your favorite fruit preserves
1 sheet puff pastry
Optional garnish – fresh fruit (same as preserves)
Serve with crackers and apple slices

Directions
Thaw sheet of puff pastry by allowing it to sit at room temperature for 40 minutes.

Preheat oven to 350°F.

Take a wheel of brie and using a sharp knife, cut off the case around the edges of the cheese. Wrap brie wheel in puff pastry. Cover the pastry with preserves. Place on a non-stick baking sheet (or one that has been coated in cooking spray), and bake for 30 minutes.

Garnish with fresh fruit, if desired. Serve immediately with crackers and apple slices.

Signora DiVinici: Grape and Olive Compote

2009-12-17T22:48:00.002-05:00

Another recipe that I tried for my niece’s birthday was from my friend, Christina. She recommended to me the historical fiction novel, Signora DiVinici to read. I recently received the book through an online mail order, and am hoping to find some time during my upcoming winter break to read it. Apparently the heroine cooks throughout the book and this recipe is included at the end.

As I was cooking for a crowd that included some non-olive-eaters, I omitted them and added some toasted walnuts instead. It was the perfect “purple” addition for my Brown Bear theme. I spread goat cheese on crostini and topped them with the grape and walnut compote. The recipe below is the original version with olives.

Grape and Olive Compote
Ingredients
2 cups red seedless grapes
1 cup olives
3 Tablespoons olive oil
3 Tablespoons balsamic vinegar
3 Tablespoons thyme

Directions
Toss everything in a glass bowl and put into 350°F oven for one hour – tossing every 20 minutes to coat.

Serve with goat cheese and crusty bread.

Room Service: Kate's 'W' Spiced Nuts

2009-12-16T22:24:00.003-05:00

Last year we celebrated our fifth wedding anniversary with our first trip to San Francisco. We were guests at the W Hotel, which was a short walk from both the Ferry Building (food market) and Union Square (clothing stores). Yes, my husband planned that one perfectly for me. As soon as we arrive in town we ditched our bags at the hotel and headed straight to Alcatraz. It was a bright and sunny day, and we had clear views of the bridges and the city from Alcatraz. The tour is a self-paced audio tour, which we found to be quite interesting. If you have never been there, I definitely recommend going – especially on a nice day!

We returned to the hotel for a quick change before heading to dinner at Isa, when there was a knock on our door. Room service had brought by a bottle of champagne, a cheese tray, and a card wishing us a happy anniversary! The champagne and cheeses were delicious, but what was particularly delectable were the spiced nuts on the cheese tray. They were sweet with a great spicy kick. The only problem was that there weren’t enough! The next night we found our way to the hotel bar where we were able to order a bowl of them to snack on.

A few weeks after we returned home I set forth to make a similar cocktail nut. They turned out really well and were easy to make. We returned to the W in San Francisco last summer and stopped by the bar just to order the spiced nuts. We were actually disappointed when we tasted them, because as my husband put it, “yours are better than this!”.

I made my spiced nuts for my niece’s birthday party. This recipe makes a large batch, so if you're having a gathering they’ll feed your crowd. If you’re just making them to snack on yourself, be warned because they’re a bit addictive!

Kate’s 'W' Spiced Nuts
Ingredients
12-16 oz. Roasted Almonds
12-16 oz. Roasted & Salted Cashews
12-16 oz. Pecan Halves
12-16 oz. Macadamia Nuts
2 egg whites
½ cup sugar
1 ½ teaspoons cayenne pepper
½ teaspoon kosher salt

Directions
Preheat oven to 250°F. Spray a baking sheet, liberally, with cooking spray.

In a large bowl, whisk egg whites. Stir in sugar, cayenne pepper, and salt. Add nuts and toss until nuts are coated with egg white mixture.

Arrange nuts in a flat layer on baking sheet. Bake for 45 minutes, until nuts are golden but not burnt. Allow nuts to cool on baking sheet for 45 minutes, and then use a metal spatula to remove nuts from baking sheet. Break into bite-sized pieces and serve.

Crispy Ham: Kate's Prosciutto Chips

2009-12-15T23:06:00.000-05:00

I’ve recently starting adding a salami selection to my hors d'oeuvre offerings, as it is a favorite of my brother-in-law. For my niece’s birthday party, I wanted to do something beyond unwrapping salami and placing it on a platter. I decided to make Prosciutto Chips, which are something I recently discovered while trying to use up leftover prosciutto.

Last summer I had some extra prosciutto from another recipe. My husband had mumbled something infering he wasn’t interested in eating it uncooked (prosciutto crudo). I decided to bake it in the oven until it turned very crispy, and I then tossed it with a salad for him. He loved it, and the crispiness of this Italian dry-cured ham resembled bacon, with a bit more elegance. Prosciutto Chips are a great garnish for a salad, but also work on their own as a snack or on a meat tray. Serve them with assorted meats, cheeses, nuts, and fruit.

Kate’s Prosciutto Chips
Ingredients
4 oz. prosciutto, thinly sliced

Directions
Preheat oven to 250°F. Cover a large baking sheet with parchment paper, or spray with non-stick cooking spray.

Cut prosciutto slices in half, and then into 1-inch strips. Lay prosciutto strips on baking sheet and bake for 45 minutes, until crispy.

She Does it Again: Garlic-Onion Cheese Spread

2009-12-14T21:41:00.003-05:00

When my sister assigned me to bring hors d'oeuvres to my niece’s 1st birthday party, I contacted my friend Christina to see if she had any new recipes I could try. She definitely came through and gave me a wonderful assortment to choose from. One of her recommendations was a cheese spread that she described as simple but delicious. I looked over the ingredients and found it to be an interesting combination – bacon, apricot, and garlic all in one dip? Christina has a very trustworthy palate and added this recipe to my list (praying that it would turn out somewhat yellow for the “Brown Bear” theme).

The recipe calls for bacon, and I substituted with soy bacon (aka “Fakin’”). This was a huge hit! The party guests loved it, and no one could quite pin-point all of the ingredients! Another winner from Christina, and one that will be added to my hors d'oeuvre repertoire.

Garlic-Onion Cheese Spread
Ingredients
2 packages cream cheese, softened
2-3 Tablespoons apricot preserves
3 green onions, chopped
3 Tablespoons cooked bacon (or soy bacon), crumbled
½ to 1 teaspoon garlic, minced
Dash freshly ground black pepper
Serve with assorted crackers

Directions
In small mixing bowl, beat cream cheese and preserves until blended. Stir in onions, back, garlic, and pepper. Refrigerate until serving. Serve with crackers.

Ambitious or Insane: Seasoned Goldfish Crackers

2009-12-13T23:31:00.014-05:00

I never thought I would be sharing a recipe for Goldfish Crackers. In fact, I can’t recall the last time I had one prior to making this. This recipe is a fun way to make a common cracker a little fancier, and yes, there is a reason why I did it myself!

In early December, my niece turned one-year old. My sister planned a “Brown Bear” themed birthday party for her, based on the popular children’s picture book. Per usual, I was assigned to bring the hors d'oeuvres to the party. One week ago my sister and I shared the backseat of her car, as our husbands sat up front and drove us on a mini-road trip to attend our cousin’s wedding. With cooking magazines piled on our laps, I asked for her input on what I should make for the birthday party. Understanding how busy and chaotic my job has been lately, she advised me to do whatever would be easy (as long as I brought my layered taco dip). We continued talking and looking at recipes, and an idea was born! I grabbed a scratch piece of paper, found a pen in the glove box, and we started formulating a menu. We decided that in keeping with the party theme, I could make one appetizer for each corresponding color used in the story.

The list came together easier than we thought it would. There were some items my sister recommended I just buy from the store, to make my life easier (which I, of course, didn't do). One of her suggestions was to just put out a bowl of plain Goldfish Crackers.

Once we returned home from the wedding, I had five days to plan, shop, and prepare all of the hors d'oeuvres. I did whatever I could ahead of time, and got started early on Saturday morning. I was excited about this creative approach, and felt ambitious to be trying so many new recipes (only one was a personal repeat). I was about three-quarters of the way done when I started running out of time. I realized that I was leaning more towards insane than ambitious. With the clock ticking, it was like my own Iron Chef episode, however the version where the chef is also trying to do laundry and get dressed for a party.

When my last item came out of the oven, we dashed over to my sister’s house and arrived on time (although not early like she had asked). The guests were waiting and they were hungry. (Only one person asked where my layered taco dip was, and I suspect that he may have been prompted to do so!) The hors d'oeuvres were inhaled, and I was ready for a nap! (This recipe makes a ton!)

Seasoned Goldfish Crackers
Ingredients
18 ounces cheddar cheese goldfish crackers
1 ounce powdered ranch dressing mix
3 teaspoons dill weed
½ teaspoon garlic powder
½ teaspoon lemon-pepper seasoning
¼ teaspoon cayenne pepper
2/3 cup olive oil

Directions
Place crackers in a large bowl. Combine the remaining ingredients. Drizzle over crackers and toss to coat evenly. Transfer to a large baking pan. Bake at 250°F for about 15 - 20 minutes stirring occasionally. Cool completely and store in an airtight container.

A Little Chocolate A Day: Chocolate Chrunch Granola

2009-12-09T22:51:00.003-05:00

I don’t think I’ve ever had a “sweet-tooth”, but I have definitely have a chocolate tooth. I’ve loved chocolate for as long as I can remember. I usually pass on desserts unless they include chocolate. (In attempting to maintain a healthy lifestyle, a dessert has to be “worth it” for me to indulge. Chocolate is worth it.)

I find that it’s rare for a day to pass without having a little chocolate. This is mainly because I have found innovative ways to get my chocolate fix without eating a piece of cake or a scoop of ice cream. I regularly enjoy Pumpkin Chocolate Chip Bread, but also have found Cooking Light’s Chocolate Crunch to be just what I need. It incorporates oats, dried fruit, and nuts with a little taste of chocolate for a reasonable amount of calories per serving size (168 calories for ½ cup). I’ll take this with me to work or when I’m traveling, and it’s perfect for breakfast or a snack.

Chocolate Crunch
(From Cooking Light, December, 2007)
Ingredients
Cooking spray
3 cups regular oats
1 cup oven-toasted rice cereal (such as Rice Krispies)
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
1/2 cup dried cranberries

Directions
Preheat oven to 300°F.

Cover a jelly-roll pan with parchment paper. Coat parchment paper with cooking spray.

Combine oats, rice cereal, brown sugar, chopped pecans, salt, and ground cinnamon in a large bowl.

Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.

Toothsome Turkish: Carrots and Lentils (Zeytinyagli Havuç)

2009-12-08T18:08:00.001-05:00

This is a recipe that I flagged in a recent edition of Cooking Light. It looked like an interesting vegetarian entrée. Lentils have a high-level of protein and are worthy component of a vegetarian diet.

When I set out to make this recipe, I did not have any Aleppo pepper on hand. I do have an expansive spice shop near my work, but I was cooking this on a weekend and came up with a substitute. I instead used a combination of some Ancho chili pepper, Paprika, and Cumin. The recipe as it is written hardly cooks the carrots and they maintain their crunch. I’d personally prefer it with a softer carrot, and next time I’ll add them at the same time as the onion. After you get it started, this recipe basically cooks itself. It’s tasty, healthy, and the ingredients are inexpensive. It’s a good entrée option for a vegetarian, but it could also be served as a side dish next to a piece of meat.

Turkish Carrots and Lentils (Zeytinyagli Havuç)
(From Cooking Light, October, 2009)
Ingredients
3 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon ground Aleppo pepper
1 pound carrots, halved lengthwise and thinly sliced (about 3 cups)
3/4 teaspoon sea salt, divided
3 cups water
1 cup uncooked dried green lentils
1/4 teaspoon freshly ground black pepper
1/4 cup Greek-style yogurt (such as Fage)
Fresh dill sprigs (optional)

Directions
Heat oil in a large saucepan over medium heat. Add onion (and carrot, for a softer carrot); cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 teaspoon salt; cook 1 minute. Remove from heat.

Combine 3 cups water and lentils in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium-high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 teaspoon salt and freshly ground black pepper. Cover with a kitchen towel, and cool to room temperature. Serve with yogurt. Garnish with dill, if desired.

Breaded Not Burnt: Best Baked Chicken

2009-12-07T21:38:00.000-05:00

When my sister and I were growing up, there were days when we would arrive home before our mother made it home from work. Our mom would sometimes leave us with an easy recipe to get dinner started, or she would have prepped a meal for us to finish off in the oven. It was the beginning of a passion for cooking for us both!

One of the meals we occasionally assisted in was a baked chicken recipe. The chicken breasts were coated in instant potato flakes and baked. On one particular day, my sister happened to burn the chicken and subsequently, it was forever named after her. From that point forward, we continued to call that chicken “The Chicken that [Insert Sister’s Name] Burnt”. Even years later, we would say to our mom, “What are we having for dinner tonight?”, and she would respond, “The Chicken that [Sister] Burnt”.

This recipe isn’t the chicken that she burnt, but quite similar, and much better too. Instead of potato flakes, it is coated in herb-seasoned stuffing. My mom shared this recipe a couple years ago, after my husband tasted her chicken and loved it. After making several rounds of it for him, I tried it myself by using Quorn Naked Chik'n Cutlets, and also enjoyed it. It’s pretty easy to make, and you can bake as many or as few chicken breasts as you want to. I recommend using Pepperidge Fram Herbbed Stuffing for your bread crumbs. I make this on a regular basis for my husband, alternating which vegetable sides I pair it with (on this day it was Broccoli with Myer Lemon Olive Oil and sweet potato fries).

Best Baked Chicken
(From All Recipes)
Ingredients
8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
1/2 cup butter, melted

Directions
Preheat oven to 375° F. Lightly grease a baking dish.

In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat.

Arrange chicken in the prepared baking dish. Drizzle with the melted butter.

Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.

Holiday Spirits: Cocktails

2009-12-04T17:26:00.001-05:00

December is a month that is filled with celebrations: Christmas, New Year’s Eve, and most importantly, my birthday! Our December is especially packed this year with a cousin’s wedding and a new birthday added to the month – my niece’s first birthday! With holiday parties likely starting up this weekend, I thought I would help kick off the month’s festivities with some fun cocktails.

I am typically a traditionalist when it comes to cocktails. I like my classic cosmopolitan, lime margarita, and when it comes to adding other ingredients to champagne, I think you shouldn’t mess with a good thing. In the latest round of cooking magazines I’ve received in the mail, several recipes have caught my eye, and I decided I could be adventurous. These cocktails are creative and have a special touch like fresh herbs or frozen fruit.

The Sparkling Cranberry Punch is a recipe I made five years ago for a holiday dinner with our friends in New York. We set a bottle of vodka out next to the punch bowl, so those who were interested could spike their drink. The Cranberry Liqueur has been a family tradition for Christmas Eve or our annual cousin game night. It is pretty strong, but is a lot of fun to make your own flavored vodka. This can make a great gift bottled up. Of the new recipes, my favorite that we tried is the Pomegranate-Rosemary Royale. It is a twist on a traditional kir royle, and the rosemary really makes this a seasonal cocktail.

Pomegranate-Rosemary Royale
(From Cooking Light, November 2009)
Ingredients
1/4 cup water
1 tablespoon sugar
2 teaspoons fresh rosemary leaves, plus more for garnish
1/2 cup pomegranate juice
2 cups Champagne or sparkling wine

Preparation
Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary; let stand 30 minutes. Strain through a sieve into a bowl; discard solids.

Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup Champagne. Garnish with rosemary, if desired. Serve immediately.

Makes 4 drinks.

Sparkling Cranberry Punch
(From Better Crocker’s Entertaining Basics)
Ingredients
1 (12-oz.) can frozen lemonade concentrate, thawed
1 ½ cups cold water
1 (64-oz.) bottle cranberry juice, chilled
4 (12-oz.) cans ginger ale or Sprite, chilled
For Ice Ring:
Sliced fruit, berries, strips of orange, lemon, or lime peel and mint leaves
Water or fruit juice

Directions
Mix the lemonade concentrate and cold water in a pitcher. Stir in the cranberry juice. Pour into a punch bowl.

Just before serving, stir in the ginger ale (or Sprite). Add the ice ring (see below) or ice cubes.

Ice Ring:
Choose a ring mold or bundt cake pan that fits inside your punch bowl. For color, arrange sliced fruit, berries, strips of orange, lemon, or lime peel and mint leaves in mold. Slowly add just enough water or fruit juice to partially cover fruit (too much water will make the fruit float); freeze. When frozen, add enough water or fruit juice to fill mod three-fourths full; freeze overnight or at least 12 hours to make sure ice ring is solid. Unmold ring and place in punch bowl fruit side up.

Makes 24 servings (about ¾ cup each).

French 75
(From Raley’s "Something Extra", Holiday, 2009)
Ingredients
2 oz. lemon juice
1½ oz. gin
2 tsp. powdered sugar
4 oz. champagne or sparkling wine
Maraschino cherry

Directions
Shake 2 oz. lemon juice, 1½ oz. gin and 2 tsp. powdered sugar with ice; strain into a tall glass. Top with 4 oz. champagne or sparkling wine and stir. Garnish with a maraschino cherry.

Makes 1 drink.

Sparkling Mojito
(From Raley’s "Something Extra", Holiday, 2009)
Ingredients
2 oz. rum
3/4 oz. lime juice
1 tbsp. powdered sugar
5 mint leaves
2 oz. sparkling wine

Directions
Stir 2 oz. rum, 3/4 oz. lime juice and 1 tbsp. powdered sugar together in a cocktail shaker or small pitcher. Muddle 5 mint leaves (by mashing against the side with a long-handled spoon) in the shaker. Strain into a tall glass over ice, top with 2 oz. sparkling wine and stir lightly to mix. Garnish with a sprig of mint, if you like.

Makes 1 drink.

Citrus Basil Sparkler
(From Raley’s "Something Extra", Holiday, 2009)
Ingredients
2 oz. pink lemonade
2 oz. orange juice
1/4 tsp. basil (optional)
3 oz. sparkling wine

Directions
Combine 2 oz. pink lemonade, 2 oz. orange juice and 1/4 tsp. basil (optional) in a cocktail shaker or small pitcher. Pour into a tall champagne flute and gently stir in 3 oz. sparkling wine.

Makes 1 drink.

Cranberry Liqueur
(From Cooking Light, December, 2003)
Ingredients
2 cups sugar
1 cup water
1 (12-ounce) package fresh cranberries
3 cups vodka

Preparation
Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.

Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.

Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.

Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.

Presented in small decanters or glass bottles, Cranberry Liqueur makes a memorable gift. Attach a gift tag and include the following: "Cranberry Cosmopolitan: 1/2 cup Cranberry Liqueur, 1/4 cup Cointreau, 2 tablespoons lime juice. Mix with 1 cup crushed ice; strain into martini glass. Makes 2 cocktails."

Yield: 4 1/2 cups (serving size: 1/4 cup)

Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

Dipping Food: Parmesan Fish Sticks

2009-12-03T18:22:00.002-05:00

My nephew was born two and one-half years ago. My husband and I received the call late one Friday night that he was finally here, and we rushed ourselves to the hospital as fast as we possibly could (stopping for some cigars and blue onsies along the way). After nine months of anticipation of his arrival (well, eight months for us), it was astonishing to finally meet him, and hold him in our arms when he was just a couple hours old.

We have had the privilege to be involved in his life over these past couple years, and to see him at least every two weeks. It has been a blessing to be able to be so close to him, and now to his little sister as well. He has become quite the talker lately, and has always been quite the eater!

My sister gave him homemade baby food from the start, and at such a young age, he has quite an impressive palate! (He has also since discovered chocolate, and I’ll blame his mother’s Nutella pregnancy cravings for his chocoholism!) Despite his sweet tooth, he enjoys healthy foods like vegetables and fruits. He also really enjoys dipping foods in sauces. He can be mesmerized for over an hour dipping his food into ketchup.

This first time I had Parmesan Fish Sticks was at my sister’s house. This was another fun food for my nephew to dip. I had seen Giada make these on Everyday Italian, but hadn’t tried them yet myself. My sister makes them rather frequently, and she just reminded me about them a couple weeks ago. I always have salmon fillets in my freezer, eggs and Parmigiano Reggiano in my refrigerator, and bread crumbs in my pantry – this is a no-brainer!

There is a little bit of prep involved, with slicing and coating the salmon, but baking the salmon gives it a healthy preparation while have the textural crunch of a fried fish. (And I actually sprayed the salmon with cooking spray instead of drizzling with olive oil, to make it even healthier.) Well this recipe not only impresses my little nephew, but also his “Unc” – my husband loved them too. I made the dipping sauce in the recipe, but I don’t think it was worth it. I actually enjoyed them plain, and also grabbed a little Hidden Valley Ranch dressing from my refrigerator, which I found to be a better pairing. Next time I may try pesto and/or marinara with them.

Parmesan Fish Sticks
(From Giada's Kitchen)
Ingredients
Fish Sticks:
* 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
* 1/2 cup all-purpose flour
* 1/2 teaspoon fine sea salt
* 1/4 teaspoon freshly ground black pepper
* 3 egg whites
* 1 cup grated Parmesan
* 1 cup seasoned bread crumbs
* Olive oil, for drizzling

Dipping Sauce:
* 1/3 cup reduced fat mayonnaise
* 1/3 cup lowfat plain yogurt
* 1 tablespoon Dijon mustard
* 1 tablespoon chopped fresh parsley or chives

Directions
Preheat the oven to 450°F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 ½ inches in size. Starting on the longest edge, slice the fillets into ½ inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about ½ by 1/2 by 4 ½ inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.

Tradition: Pumpkin Chocolate Chip Bread

2009-12-02T06:01:00.004-05:00

This recipe goes back as far as I can remember. Pumpkin Chocolate Chip Bread was always a favorite in my family around the holidays. About 15 years ago or so it turned into a fixture in my diet year-round. My mother would make it and pack it in my lunch, or I’d even snack on it for breakfast. Some things never change. Over time we have improvised with this recipe and turned it into Pumpkin Chocolate Chip Muffins, which makes it a little easier to eat on the go.

When my husband and I lived in New York, our friends became our family. A few of our friends especially played the part, as we gathered at least monthly for a 'family dinner' and board games. Those nights are some of my most treasured memories in the city. I would cook up a storm in our apartment's tiny kitchen, our friends would show up with wine, and we laughed into the wee hours of the night over Trivial Pursuit or Taboo.

After our move, I experienced withdrawal from not being able to cook for these friends. I have yet to figure out how to snail-mail them homemade sauces and soups, but I do send them one treat each year. I don’t know if they’ve come to expect it, but each Wednesday or Thursday after Thanksgiving they receive a loaf of Pumpkin Chocolate Chip Bread in the mail, tucked inside a shoebox and wrapped in Christmas paper. This year is no different. Enjoy, ladies!

Pumpkin Chocolate Chip Bread
(I usually do a double batch of this and use two loaf pans)
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 3/4 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3/4 cup canned pumpkin (for a double batch, use a whole can of pumpkin)
3/4 cup semi-sweet chocolate bits (when I do a double batch, I put in one whole bag on nestle semi-sweet chocolate chips)
1 cup walnuts, firmly chopped (optional)

Directions
Cream butter and sugar. Add eggs. Beat well. Combine flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves in separate bowl. Add this dry mixture alternating with pumpkin to egg mixture - beginning and ending with dry ingredients. Fold in chocolate bits and 3/4 cup walnuts (optional).

Grease bottom of loaf pan (or two if doubling), and pour in mixture. Bake at 350°F for 1 hour or until done. (Depending on oven - baking time can be 40 - 60 min. Check browning of top of loaf, and stick knife or tooth pick in to see if done. Loaf should be nicely toasted and crisp on top.) Slice into 1-inch slices once cooled. Serve or freeze.

Vegetarian Version: French Onion Casserole

2009-11-30T17:33:00.000-05:00

I don’t know where this recipe originated from, but I know it’s been showing up at family holiday dinners for years. We all have our “usuals” that we’re assigned to for family gatherings, and last year I added the French Onion Casserole to my contributions. The recipe calls for beef stock, but I knew that if I made it myself I could substitute with vegetable stock, and then be able to eat it myself. (Sneaky, I know.)

The casserole resembles French Onion Soup, complete with toasted bread and melted cheese. The recipe as follows should be doubled if you’re bringing it to an event and serving for a crowd. For our Thanksgiving dinner last week I went a little overboard on the cheese (I was trying to use up the Swiss I had purchased), and a little extra melted cheese is not a bad thing! You can use store-bought croutons, although I always find myself purchasing fresh French bread, cubing it, and toasting it in a 350°F oven for 10 minutes to make my own homemade croutons.

French Onion Casserole
Ingredients
4 medium onions
3 tablespoons butter
2 tablespoons all purpose floor
Freshly ground black pepper, to taste
¾ cup vegetable stock
¼ cup dry sherry
1 ½ cups plain croutons
2 tablespoons butter, melted
2 ounces processed Swiss cheese, shredded (about ½ cup)
3 tablespoons Parmesan cheese, grated

Directions
Cook onions in the 3 tablespoons butter until just tender. Blend in flour and pepper. Add stock and sherry; cook and stir until thickened and bubbly.

Put onion mixture into a 1-quart casserole dish. Toss croutons with the 2 tablespoons melted butter; spoon atop onion mixture. Sprinkle with Swiss and Parmesan cheese. Place under broiler until cheese milts, about 1 minute. Serve immediately. Makes 4-6 servings (double for the holidays).

Leftover Meat: Kate's Chunky Chicken Noodle Soup

2009-11-29T20:46:00.004-05:00

My husband and I have enjoyed our long weekend by putting up our Christmas tree, catching up on our favorite television shows, and trying to make a dent in the plentiful leftovers from our Thanksgiving dinner. Not having to cook for several days gave way for time to catch up on sleep and cleaning. However today I found myself cooking up a storm to prepare for a long and busy week ahead. I’d imagine that many people are currently trying to find innovative ways to finish up food from last Thursday. While we typically enjoy Thanksgiving leftovers in their original state, if I have a lot of turkey, I’ll sometimes turn it into a soup.

My husband loves my homemade chicken noodle soup. After Thanksgiving, turkey meat and turkey broth can take the place of chicken, however I’ll make this recipe throughout the winter with chicken. I find myself buying rotisserie chickens for various recipes, and I’ll use the leftover meat (usually dark meat) to toss into this soup. It’s also a great way to use up any leftover celery and carrots in my refrigerator. I like to use the crinkle-cut carrots, because they look nice, however today I had leftover shredded carrots from a recipe I made for myself.

I have adapted my soup to match my husband’s preferences, which includes a lot of egg noodles (you can substitute whichever pasta you prefer). I make it particularly chunky for him, but if you like more broth, you can add a fourth container of broth. The peas and parsley add a lot of color to the soup. By using cooked chicken and letting the pasta cook in the soup, this is a very easy recipe. These days you can even purchase your mirepoix pre-chopped at the grocery store to make this even quicker. This makes a ton of soup. You'll be set for the week!

Kate’s Chunky Chicken Noodle Soup
Ingredients
2 Tbsp. olive oil
1 large onion, chopped
1 cup celery, chopped
1 cup carrots, chopped (or shredded, or sliced)
2 garlic cloves, minced
4 (32 oz.) containers of low sodium chicken broth (use only 3 for an extra chunky soup)
3 bay leaves
1 (16 oz.) package broad egg noodles
2 cups chicken, shredded or diced
1 cup frozen peas, thawed
½ cup fresh Italian parsley, chopped
Salt and freshly ground black pepper, to taste

Directions
In a large stock pot, heat olive oil over medium-high heat. Add onion, celery, and carrot. Cook for approximately 10 minutes, until vegetables are tender. Add garlic, salt, and pepper, and cook for 1 minute. Add chicken broth and bay leaves, and bring to a boil. Add egg noodles and reduce to low heat. Simmer for approximately 20 minutes, until noodles are cooked. Add chicken, peas, and parsley. Discard bays leaves and serve immediately.

Happy Thanksgiving: Merry Cranberry Margaritas

2009-11-26T21:12:00.014-05:00

I hope that everyone is having a memorable Thanksgiving, filled with food, family, and fun. We celebrated at my parents' house with the usual suspects and repeated our menu from last year. We had a delicious meal that was complemented by laughter from the words and actions of my two-year-old nephew and eleven-month-old niece. Our Thanksgiving is a potluck of sorts, with everyone contributing several dishes.

Floating Cranberry and Votive Candle Centerpiece

Cheese Tray

Salami Tray

Citrus Garnishes

Mashed Potatoes

Buttered and Peppered Corn

Turkey Breast with Sage

Cremini Mushroom Gravy

Green Bean Casserole

French Onion Casserole

Pureed Butternut Squash

Sweet Potato and Pecan Casserole

Cranberry Sauce

Apple Sauce

Vegetarian Stuffing

Pecan Pie (my sister's very first - and very successful - attempt!)

Chocolate Bread Pudding

Pumpkin Pie

Apple Pie

Pumpkin and Cream Cheese Roll

Chocolates

In addition to our planned menu, my mother had prepared (unbeknownst to us) a fun cocktail. She decided to try the cranberry margaritas that she had seen in her most recent edition of Sunset Magazine. They were tasty, and when served in the punch glasses she had chilled, they were the ideal size. The color and presentation are perfectly festive for the holidays.

Merry Cranberry Margaritas
(From Sunset Magazine, December 2009)
Ingredients

1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups (6 oz.) fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, such as Cointreau
3 cups coarsely crushed ice

Directions
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 widemouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside.

Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.

Spiced Wine: Winter Sangria

2009-11-25T15:08:00.005-05:00

My husband and I were spoiled with sangria from the start. There was a local Italian-style tavern in the college town where we met during undergrad, which was known for having the best sangria. At the ripe age of 21, we, along with our friends, had many fantastic evenings (followed by unfortunate mornings). Spring and summer evenings were spent sitting elbow-to-elbow at long picnic tables in their outdoor garden. The establishment’s strong sangria was served in mason jars filled with red wine and fresh fruit. Each subsequent sangria that we’ve since tried has been compared to this first taste. Few have held up to our prominent college favorite.

While our beloved sangria from yesteryear is a red sangria, I’ve made several white sangrias that we enjoy during hot summer days. A recent edition of Cooking Light included a recipe for a holiday-inspired red sangria. I purchased a bottle of Zinfandel and decided to give it a whirl. The recipe calls for satsumas oranges, which I was unable to find. Per their suggestion, I substituted with tangerines. (When I make this again I will slice the tangerines instead of segmenting them. There are far too many seeds to remove from a tangerine, and doing so while pieces are segmented nearly destroys each section of fruit.) This sangria is delicious! It is a cross between a mulled wine and a sangria. It is much more refreshing than a mulled wine, but still presents the flavors of the holidays with the clove and cinnamon.

Winter Sangria
(From Cooking Light, November, 2009)
Ingredients
• 1 cup fresh satsuma orange juice (about 4 satsumas)
• 1 cup satsuma orange sections (about 2 satsumas)
• 1/3 cup Triple Sec (orange-flavored liqueur)
• 1/4 cup sugar
• 2 whole cloves
• 1 cinnamon stick
• 1 lemon, cut into 8 wedges
• 1 lime, cut into 8 wedges
• 1 (750-milliliter) bottle fruity red wine

Directions
Combine all ingredients in a pitcher, stirring until sugar dissolves. Cover and refrigerate 4 hours or overnight.

Apple Applications: Baked & Stuffed Apples and Apple Chips

2009-11-24T18:27:00.004-05:00

Apples happen to be my husband’s favorite fruit, if not one of his favorite foods. He’ll eat them any which way. He loves apple pie, and I’m ashamed to admit that I’ve only made an apple pie once in my life. I did it a of couple years ago for his birthday. The pie turned out wonderfully, but when you’re cooking healthy meals for two, apple pie doesn’t make it into the regular rotation.

The October, 2009 issue of Cooking Light had a couple ideas of how to be innovative with this well-known fruit. These aren’t your typical apple applications, but they are quite tasty and a lot of fun. They would be a fun treat for kids to try! (Particularly the Apple Chips, which are a bit addictive!)

Apple Chips
Ingredients
* 2 apples
* 1 teaspoon sugar
* 1 teaspoon ground cinnamon

Directions
Use a mandolin to cut paper-thin slices of apple. Arrange apple slices in a single layer on a baking sheet lined with parchment paper. Sprinkle apples with sugar and cinnamon, and bake at 200°F for 1 ½ hours or until lightly browned. Remove from pan and cool on a wire rack.

Stuffed and Baked Apples
Ingredients
* 4 apples
* ½ cup brown sugar
* 2 tablespoons chopped walnuts
* 1 tablespoon butter, cut into small cubes

Directions
Peel top of apple skins, then core, stopping ½ inch before you reach the bottom to keep filling inside. Use a melon baller or spoon to scoop out core, if necessary. Mix brown sugar, walnuts, and butter in a small bowl. Fill apples with brown sugar mixture.

Place apples in an 8-inch square baking dish, cover with foil, and bake at 350°F for 45 minutes; uncover and bake an additional 30 minutes or until a knife is easily inserted into flesh.

Great Minds Think Alike: Chickpea and Winter Vegetable Stew

2009-11-23T19:06:00.008-05:00

My friend, Christina, just sent this recipe to me the other day. Coincidentally, I had already flagged it in my most recent edition of Cooking Light. I have relished all of the recipes she has been sending me, and this incident clearly indicates that she and I are on the same wavelength with food!

While I had planned on trying this recipe, it is comforting to know that someone’s taste buds that I trust endorsed it! The recipe calls for Harissa, which is a fiery spice paste used in Moroccan cooking. Unable to find Harissa myself, and per Christina’s recommendation, I substituted with Sriracha. This dish is loaded with vegetables. It has great, warm flavors, and is spicy from the chili paste, and sweet from the honey.

Chickpea and Winter Vegetable Stew
(Adapted from Cooking Light, November, 2009)
Ingredients
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup (1/2-inch) slices leek
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 garlic clove, minced
3 2/3 cups vegetable stock, divided
2 cups (1-inch) cubed peeled butternut squash
1 cup (1/2-inch) sliced carrot
3/4 cup (1-inch) cubed peeled Yukon gold potato
1 tablespoon harissa
1 tablespoon tomato paste
3/4 teaspoon salt
1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon honey
1 1/3 cups uncooked couscous
8 lemon wedges

Directions
Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Holiday Hors d'oeuvre: Harvest Sweet Potato Pecan Pie Tarts

2009-11-22T19:13:00.013-05:00

I promised myself I would post these before the holidays. If you are looking for something for your guests to nibble on before Thanksgiving dinner is ready – these are it! They are also a perfect hors d’oeuvre for any fall or winter gathering, especially for a holiday party. I think it was my sister who first introduced our family to this recipe several years ago, and it quickly became a permanent fixture for our family holiday gatherings.

The recipe calls for cooked sweet potato. I like to roast mine in the oven. Not only does roasting the sweet potato caramelize it, but it also sends a nice aroma throughout your house. (Prick the sweet potatoes with a knife in several places and bake at 400°F in a small baking pan until very tender, about 1 to 1 ½ hours.) If you’re pressed for time, you could always cook it in the microwave. (Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons of water, cover loosely with wax paper, and microwave on high for 5 minutes or until tender.) They are so good!

Harvest Sweet Potato Pecan Pie Tarts
(From Cooking Light, November, 2005)
Ingredients
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Directions
Preheat oven to 350°F.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350°F for 20 minutes. Cool completely on a wire rack.

Figs Part II: Grilled Figs with Greek Yogurt

2009-11-20T19:19:00.002-05:00

Yogurt is a food that has it’s health benefits, but a food that I never felt a strong connection to. I would purchase the non-fat, low-calorie yogurts from the grocery store. The consistency always seemed so runny. The flavors available are endless these days, but taste like an imitation.

Last summer I finally found the other side of yogurt: Greek yogurt. And I found my yogurt match. Greek yogurt is thick, creamy, and sour. It is fatty too, but you can also buy low-fat and non-fat Greek yogurts. It is strained in a cloth bag or filter to remove whey, giving it a thick consistency and preserving its sour taste. My friend Beth recently honeymooned in Greece and she was able to validate that the kind we buy at the grocery store here is the same kind that they sell in Greece!

My favorite way to eat Greek yogurt is plain with a little drizzle of honey. At my grocery store they sell Fage yogurt with a little honey compartment. Perfect for a packed lunch! My husband is partial to their yogurt with the strawberry compartment. I’ve also eaten it with fresh fruit, nuts, and even chocolate chips. I’ll substitute Greek yogurt for sour cream in recipes when I can.

When I recently brought back fresh figs from California, I was excited to pair them with some Greek yogurt and honey. We’ve had a mild fall here, and were able to heat up our outdoor grill for potentially the last time this season. This was a fun treat, and another way to savor our fig souvenir.

Grilled Figs with Greek Yogurt
Ingredients
8-12 fresh figs, sliced in half
2 tbsp honey, plus more for drizzling
1 cup low-fat Greek yogurt
¼ cup pistachios, shelled

Directions
Heat grill on high heat. Brush cut side of figs with honey. Place figs on grill, cut side down. Grill for approximately 3 minutes, until figs have grill marks. Remove from heat.

On 4 dessert plates, place on each plate: ¼ Greek yogurt, several figs, a couple tablespoons of pistachios, and drizzle with honey. Serve immediately.

Best Chili Ever: Quinoa Chili

2009-11-19T20:24:00.002-05:00

Are you sick of quinoa yet? Because I am certainly not! I keep trying out new recipes of this wonder-grain, and I can’t seem to get enough of it. Just the other week my friend, Beth, forwarded me a recipe for Quinoa Chili. I was rather anxious to try it, because I’ve eaten at Beth’s place before, and I know that she is an excellent cook. At a mid-summer dinner that she and her husband hosted me and my husband for, she prepared our entire scrumptious meal from scratch, including the corn tortillas!

The Quinoa Chili goes together easily, and it is delicious! This is the best vegetarian version of chili that I have ever had. It is hearty yet healthy, and I am so thankful that Beth sent this one my way! You can gave fun with the garnishes, and add whatever you like.

Quinoa Chili
Ingredients
1 Tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon salt
2 cloves garlic, minced
1 large green pepper, diced
2 teaspoon cumin
1-2 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
2 (14 oz.) cans tomato sauce
1 (14 oz.) can small diced tomatoes
1 cup vegetable broth
1 (14 oz.) can kidney beans, rinsed and drained

Directions
Heat oil in a Dutch oven or large skillet on medium heat. Add onion, carrots, celery, salt, garlic, green pepper and spices; sauté 5 to 10 minutes. Add rinsed uncooked quinoa and stir in. Add corn, tomatoes, tomato sauce and water to onion/quinoa mixture. Cover and simmer together 20 minutes. Add kidney beans; simmer another 10 minutes.

If chili is too thick, just add water or more vegetable broth until it is to your liking.

Toppings: shredded cheese, sour cream, avocado, corn chips, green onions.