My Life Through Food

Meatless "One"day: Latin Falafel

2011-07-12T09:11:00.002-04:00

I may have to change the Meatless Monday name to Meatless Oneday. Sure I like the alliterative nature of the name, but I think Oneday has its own ring to it, too, right?

Recently our goal of foregoing meat for dinner at least one day of week met some challenges. Before I made the switch to being gluten- free we simply made some comforting pasta dish. Before you tell me they make gluten- free pasta, go out and buy a box; then we'll talk. It ranges in price from $4-$9 a box! On top of that, many of the brands I've tried taste like Elmer's glue. I'm sure there is something out there that resembles pasta but I haven't found it yet. If you do, fill me in.

At any rate, I had to do some searching for great recipes that satisfy both of our meatless requirements. These cousins of falafel hit the spot. They are super easy to make, full of protein, and incredibly satisfying. They were in the August, 2005 issue of Cooking Light and named their Best Vegetarian recipe.

Happy Meatless Oneday!

Falafel with Avocado Spread
Cooking Light, August 2005, recipe by Ann Taylor Pittman

Patties:
1 15 ounce can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese
1/4 cup finely crushed corn tortilla chips
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed avocado
2 tablespoons finely chopped tomato ( I used salsa)
1 tablespoon finely chopped red onion
2 tablespoons sour cream
1 tablespoon lime juice
1/8 teaspoon salt

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens

You can stuff these into pita, wrap them in tortillas or serve them on a bed of greens.

Say Cheese!

2011-03-16T16:52:00.004-04:00

I'm smack dab in the middle of a culinary identity crisis. Ever since giving up gluten and giving in to the reality that we don't get along, I've struggled with finding my groove in the kitchen. No groove in the kitchen = no love on the blog. In the meantime, my husband just keeps sending out delicious-ness. And in light of the fact that our fifth anniversary will be celebrated tomorrow, I thought it only appropriate to share something he wrote about a recent kick-ass meal.

Thanks for keeping me fed, love! -Holly

I’m Throwing Seven Different Kinds of Cheese

Of all the atrocious ailments and conditions that may befall the human body during the course of a lifetime, I don’t believe that any can quite compare to lactose intolerance. Sure, I think most of us could forgo the glass of cold milk with our chocolate chip cookie, or the half & half creamer in our morning coffee. But I’ll venture that very few of us would want to know what our lives would be like sans cultured milk. A hamburger without cheese is stomachable, but not very exciting. A pizza without cheese is painful. If you pair the right cheese with a glass of wine, it will make your week. Very few ingredients in modern cooking can measure up to this crucial building block of our food pyramid.

This was precisely what was going through my mind as I perused the aisles at Whole Foods Market on Saturday morning. If you have the patience to deal with things in complete excess (people and prices, namely), then you should swing by the cheese section the next time you’re there. It’s amazing. If Willy Wonka were into cheese instead of chocolate, then his factory would be just like this. There are soft cheeses, hard cheeses, warm and cold, light and dark, sharp and mild and everything in between. There are cheeses you have never heard of. It actually makes you want to drop everything and do whatever it takes to quickly become the most loyal Green Bay Packers fan ever. I wanted to buy all of it. Yet, as much as that would please me, I think we know that it would bring on immediate and stern disapproval of my checkbook, not to mention my stomach which would be working overtime to digest it all. I digress.

So, I set out to get as many different types of cheese into my next meal as possible. I didn’t want to cheat and do a “5 cheese pizza” or anything like that. I wanted the cheeses to be more individually featured, yet complimentary to their counterpart ingredients. Here’s what I came up with, and I have to say, it was delightful.

Aperitif – Harp Lager/Woodchuck Hard Cider (Gluten-Free)

Appetizer – seedless red grapes & smoked gouda

Salad – Organic Mixed Greens with fresh grape tomato, red onion and crumbled bleu cheese. Topped
with 25-year barrel aged Balsamic Vinegar from William Sonoma

Main Course
Grilled Prime Rib Eye topped with Boursin garlic cheese
Grilled portabella mushrooms (marinated in Balsamic Vinegar above)
Fresh brussel sprouts topped with shredded parmigiano-reggiano
Baked Macaroni with Wisconsin Cheddar and Monterrey Jack cheeses

Dessert
Fresh cut strawberries topped with Balsamic Vinegar (from above) and marscapone cheese

In short, it was amazing. And as a good friend of mine put it, “nothing says cheesy like dinner with Ladd.”

I agree!

How I know he loves me

2011-01-26T09:11:00.001-05:00

I don't need to pull the petals from a flower chanting, "he loves me, he loves me not." I just need to sit down at the table and enjoy what he brings me from the kitchen.

This recipe is from the January issue of Bon Appetit and it's amazing. Yes, it's just soup. But it's crab soup. And it's delicious in every way.

Go show someone you love them and make this soup.

Tomato, Fennel, and Crab Soup
bon appetit, january 2011, recipe by Mark Bittman

1/2 cup olive oil
3 1/2 cups chopped onion
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2 ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
additional olive oil

a great rustic bread for dipping

Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel, and garlic; sprinkle lightly with salt and pepper. Saute until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and two cups of broth and bring to a boil. Reduce heat, cover, and simmer until flavors blend and vegetables are tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.

Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each with oil and serve with bread.

A stick-to-your-bones kind of meal

2011-01-09T15:39:00.001-05:00

We used to frequent an English Pub, by the name of the Blue Anchor, when we lived in Delray Beach. After happily recalling a fond memory of this spot we decided to try and recreate their Beef and Stilton Meat Pie. Aside from my minor mishap with the phyllo dough the "pie" was just as we remembered: hearty and delicious.

I don't know about you, but the term "meat pie" doesn't sound all that appetizing to me. Essentially that's what chicken pot pie is though, right? That name sounds much more appealing. Unfortunately I couldn't come up with anything as catchy for this upcoming recipe. When you get right down to it, it's a meat pie, plain and simple. OK, it's not so plain but it is fairly simple. Unless, like me, it's your first time using phyllo dough. Tip: read the thawing instructions on the package of phyllo...it takes a lot longer than you'd think.

Beef and Stilton Meat Pie

special equipment: crock pot

makes 4 pies

1 1/2 pounds stew beef

1 dark beer

3-4 garlic cloves, smashed

1 teaspoon Worcestershire sauce

1 cup beef broth

1 tablespoon brown sugar

2-3 tablespoons flour

1 cup peas

1 cup pearl onions

1 cup Stilton cheese

4 sheets of phyllo dough, thawed

butter, melted

Add all ingredients through the brown sugar to a crock pot and cook on low about 4-5 hours (check to make sure more liquid isn't needed as it cooks). Add flour and stir then add peas and onion. Continue cooking about 20-30 minutes more. Add salt and pepper to taste. Ladle filling into 4 crocks. Stir equal amounts of Stilton cheese into each crock.

Take one sheet of phyllo and brush with butter. Add next sheet on top and brush with butter. Continue with remaining sheets. Cut into four squares and add one square to the top of each crock. You'll need to tuck and pinch to make it cover. It doesn't have to be perfect.

Bake at 375 for about 30 minutes or until the top is golden brown.

Last minute baking to do?

2010-12-14T18:05:00.000-05:00

This past weekend the D.C. contingent of Food52'ers gathered at Mrs. Wheelbarrow's home to share some sweets... and some savories. It was a fabulous afternoon with an inspiring group of woman, all of which brought nothing but the best from their kitchens.

Since you aren't going to find many cookie recipes here, I'm sharing the links to some of their wonderful recipes accompanied by photos compliments of Sally.

Mrs. Wheelbarrow's Pistachio Sand Dabs
http://www.food52.com/recipes/2241_kakis_favorite_pistachio_cookies

Cathy's Rainbow Cookies

http://www.epicurious.com/recipes/food/views/Rainbow-Cookies-102755

Margi's Mexican Chocolate Tea Cakes

http://www.hidethecheese.com/hide_the_cheese/2010/12/mexican-chocolate-tea-cakes.html

Danielle's Chocolate Dipped Chocolate Chip Cookie Balls (from: Oh She Glows)

http://ohsheglows.com/2010/12/02/chocolate-dipped-chocolate-chip-cookie-dough-balls/

Christine's Chili Infused Chocolate Caramels (from gluttonforlife)

http://www.food52.com/recipes/2182_chileinfused_chocolate_caramels

Christine's (award winning) Salted Pumpkin Caramels

http://www.food52.com/recipes/7115_salted_pumpkin_caramels

There are more recipes that I don't have my hands on now... these should be enough to get you started, though!

Make sure to check out the gorgeous photography from the cookie swap taken by Julia: Julia Rochelle Photography

Quality Time in the Kitchen

2010-11-27T17:16:00.001-05:00

My younger sister and I are 7 years apart. Now that we're adults it doesn't seem like such a large gap, but when we were kids it wasn't always so easy to find something we liked to do together. Being in the kitchen , however, we were able to find some common ground. We found ourselves stretching taffy with our mom, making caramel popcorn for our father's Christmas gift and inevitably making some kind of candy to send off to our relatives. Spending hours upon hours in the kitchen creating cookies and making candy during the holiday season was something we loved doing together.

Until recently my sister and I haven't lived near each other in many years. To say we live close by now is even a bit of a stretch. If you've ever tried to get to Virginia Beach from D.C. during the summer you'd understand what I'm getting at. So it stands to reason that it's been an incredibly long time since we've been able to join forces in the kitchen together and have some fun. This Thanksgiving we were able to do just that and I'm quite thankful we had such an opportunity.

After putting together a pumpkin pie pudding and apple pie with oat streusel we decided on an easy, crunchy, rather addicting little treat for ourselves. Of all the things to make, we chose something we used to make together when we were younger, Chex Muddy Buddies. We claimed we were making it for everyone, but managed to sit and eat the whole batch ourselves. Oops. There is nothing glamorous or complicated about this snack. But it's the classic combo of chocolate and peanut butter that makes it so easy to eat. With crunchy Chex cereal, all dusted in powdered sugar, it's a quick treat to throw together and saves more time for the good stuff... like some quality time with family.

Chex Muddy Buddies

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter
1	teaspoon vanilla
1 1/2	cups powdered sugar Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Stuff his stocking with this book!

2010-11-23T21:53:00.001-05:00

Black Friday is quickly approaching and crowds of people will rise at the crack of dawn to stand in line with dozens of others to get the best deal on the latest hot items. Why? I don't know, I'm still trying to figure that out. Something about good deals...

If you're a stocking stuffer kind of person with a man in your life that needs a little... shall we say, guidance in the kitchen, then Susan Russo and Brett Cohen's Recipes Every Man Should Know is a must have this season (or any season for that matter). This handy pocket-sized guide is full of info and great recipes that every man actually should know. It also gives new meaning to "little black book." It is completely approachable, both in size and content, and features everything that a man loves from beer, bacon and bar food to hearty breakfasts and dinners to woo the girls. The best part? It's already priced at Black Friday savings and only costs $9.95. You needn't rise at 3 a.m. to beat the crowds or be the first in line to get this book. Just pad over to your computer in your slippers and pj's and visit Amazon.com or Irreference.com to pick one up. Or two. I can assure you, you won't be disappointed.

To get a glimpse of a recipe featured in the book, Bacon Wrapped Meatloaf, click over to Susan's blog, FoodBlogga, and check it out!

Autumn Soup

2010-11-14T16:00:00.000-05:00

My soup pot has been busy this autumn season. Chicken noodle, squash and Italian Wedding soup have already been served and November is only half over. Classics soups like those never seem to disappoint, but today I was anxious to try something new. A combination of sweet potato and apple simmered in chicken stock turned into a beautiful velvety soup with a color that rivals the leaves falling from the trees. It would be a great starter for any dinner (Thanksgiving, perhaps?) but can easily act as a main meal served alongside a salad of fresh greens, cranberries, blue cheese and toasted walnuts. While I chose to keep it vegetarian (aside from using chicken stock), the addition of smoky bacon would certainly partner well with the sweet flavors of this soup.

Autumn Soup
serves 6 as a starter, or 4 main meals
2 tablespoon butter
1 small onion, diced
1 cup celery, chopped
1 tablespoon freshly grated ginger
3 apples, peeled and chopped
1 large sweet potato, peeled and chopped
2 1/2 cups chicken stock
1 tablespoon Sriracha hot sauce
salt & pepper to taste

Greek yogurt and chopped chive for garnish

In a large soup pot, over medium heat, add butter and onion. Cook about 4 minutes or until onion becomes translucent. Add celery and ginger and cook 5 minutes more. Add apples and sweet potato and cover with chicken stock. Bring to boil. Lower the heat and simmer about 25 minutes. Using an immersion blender, blend until smooth and velvety. Add hot sauce, salt and pepper to taste. To serve, ladle soup into bowl and top with chives and a spoonful of Greek yogurt.

Breakfast on the go

2010-11-01T11:12:00.047-04:00

In an effort to reduce our carbon footprint, my husband and I have opted to scale back and have only one car. We're conveniently located on a bus route and not all that far from the Metro. It isn't a perfect system but nobody said saving the Earth is easy. Incidentally, my bus drops me off right in front of Starbucks and try as I might, I can not seem to resist popping in for a coffee or some of their self-proclaimed "perfect oatmeal." Sure I love sipping my Thanksgiving Blend on my short walk to school, but I've noticed my wallet is getting thinner and thinner as a result.

The other down side to catching the bus is the the obscenely early schedule I have to keep. It's still dark, my husband and dog are both snoozing away the morning hours, and despite my best efforts I haven't been able to muster the energy to get up earlier and make myself breakfast. Frankly, I'm doing well if I can match my clothing at that hour and have been known to walk to my bus stop with different colored socks, a green hat, pink plaid scarf and a bright red sweater Clearly it's no wonder that making breakfast in the morning isn't such a realistic goal. As a result, I've relied on Starbucks oatmeal as my morning meal crutch. But like a gazelle living in a leopard's cage, this relationship simply can't go on. I needed to come up with something that I can easily make ahead of time at home and quickly grab and go.

As a sidenote, I've recently stopped eating gluten which disqualifies most of your typical grab and go breakfast items. Without gluten, the "no-can-do" list includes granola bars, muffins, toast, and most cereals. What about eggs, you ask? Let me tell you, one can only eat hard boiled eggs so many days in a row before getting to the point where if you see another one you're going to chuck it at the back of someone's head. We don't want that to happen. As I browsed the market the other day I was quite happy when I found a gluten free hot cereal. Woot woot! It reminds me of a combination of grits and malt-o-meal. I remember eating malt-o-meal a lot as a kid; my granny would always add lots of butter, milk and brown sugar. Of course, if I ate that every day, my wallet might thicken a bit, but so certainly would my backside!

My answer to this is a grown-up version of the original, but healthier and equally satisfying. With a combination of spiced apples and a drizzle of honey, there's no need to load it up with brown sugar or butter. I made a huge pot and divvied it up among some tupperware to easily grab on my way out the door. So in all my frenzied and mis-matched glory, I can now just wave to the Starbucks as I walk on by.

Spiced apple hot cereal

Make gluten free hot cereal according to package directions. I use Bob's Red Mill Gluten-Free Mighty Tasty Hot Cereal
In a small pan, add one apple diced with a tablespoon of butter and cook until the apple begins to soften, about 8-10 minutes
Just before pulling the apple off the stove, add: a teaspoon of cinnamon, half teaspoon cardamom, dash of nutmeg and dash of clove
When the cereal has finished cooking, add the apples and stir to incorporate.
To serve, add a splash of milk and drizzle honey over the top

Hoards of Gourds

2010-10-23T14:58:00.000-04:00

The fall season is certainly a favorite of mine. The air is crisp, humidity fades, leaves become a rainbow of earthy reds and orange. And there's squash. Lots of squash. One of my favorite games is to go to the grocery store and play drums on the squash. I love their hollow sound as I thump my fingers against their skin. People around me usually look at me a little quizzically, but I don't mind it.

I'm not unique in my love for this season. Ask four people what their favorite season is and I bet three of them say fall. There is no research behind my claim, it's just a hunch. Each season comes with its share of amazing fruits and veggies. But autumn takes the cake with the most interesting looking bounty. Have you looked at some of the squashes and gourds adorning the outside of grocery store windows and filling the baskets at farmer's markets? They are incredibly unusual and totally funky. My husband and I spend far too much time picking through them and remarking on their bumps, their shape... their odds of being edible. I know what you're thinking. We should find a hobby.

One of our favorites is spaghetti squash. As far as I know it's the only squash that strings apart into spaghetti like strands, making it a perfect pasta substitute. After reading Molly Wizenberg's column in Bon Appetit this month on making the perfect spaghetti and meatballs, I knew exactly what I wanted to do with my spaghetti squash. While I didn't follow her recipe exactly, I did make use of the technique she refers to as "The Claw" to make moist, perfectly mixed meatballs. Her sauce was out of this world and one I will make over and over again. I know everyone says that butter makes everything better, but I never considered that was true for tomato sauce. It was an extraordinary way to kick off fall.

Spaghetti Squash and Meatballs

make your favorite meatballs
make your favorite sauce (to make Molly's click here: Bon Appetit)

Carefully cut your spaghetti squash in half and scoop out the seeds. Place it, cut side down, on a large baking sheet. Bake at 375 degrees about an hour if it's a medium sized squash. Using a fork, scrape the flesh out in long strands. Add a little butter, salt and pepper to taste. Top with a couple meatballs and cover with sauce. Grate fresh parmesan over the top and enjoy with a glass of wine.

When two favorites unite

2010-10-09T11:58:00.009-04:00

It's no secret that I'm a huge fan of pizza. Huge. It may not be as known that I also love cuisine from south of the border. Tacos, enchiladas, nachos... So what could be better than bringing together two of my favorite cuisines?

Ladd and I consider a pizza shell to be nothing more than a blank canvas. If we're in the mood for a favorite stand-by, it's BBQ chicken pizza; classic comfort always leads to margarita or white pizza (my favorite!); something all wrapped up will take us down the road of stuffed pizza or stromboli. With pizza, we become culinary artists.

It was about a year or so ago that we were visiting family in the northeast and we happened upon a bit of a dodgy pizza parlor one afternoon. Truth be told we were feeling a bit "spent" from the night before and just wanted something to-go with enough "umph" to it to make us feel human again. Ladd ordered a Mexican Pizza and I looked at him like he'd just stepped out of the loony bin. "You're never going to like that. It's too... out there for you." Open mouth, insert foot. He did like it, and so did I as I pushed aside my mediocre meal and began stealing away at his.

There was nothing memorable about that pizza joint other than its Mexican pizza. I don't know the name, hardly remember where it was, and certainly have forgotten what I even ordered. However, Ladd's pizza choice stuck with me, and when I wanted to try a new pizza last week, this is the one I went for. It's everything you love on a taco without the corn tortilla. There's the comforts of pizza- fresh dough, gooey-stretchy cheese- with a few non-traditional ingredients and a little spice kicked in. Swapping in a tomatillo salsa for the traditional red sauce is one of my favorite things about this pizza. It's the perfect blanket for the pizza dough. I recommend a fork and knife, bottle of hot sauce and an icy cold Mexican beer in a frosty mug.

Mexican Pizza, Holly-Style

Roll out your pizza dough and top with about 3/4 of a jar of tomatillo salsa.

Quick tip on dough: you should let your dough sit out in an oiled bowl for at least an hour to make it easier to work with.

Top with cooked taco meat (we use ground turkey and about 1/2 packet of taco seasoning, a little extra cumin and a dash of essence)

Add vegetables: sliced tomato, thinly sliced onion, and bell pepper

Top with cheese: a combination of Mexican blend and mozzarella, totalling about 2 cups.

Add some sliced jalapeno peppers. Want it extra hot? Leave the seeds. Less daring? Seed the peppers before slicing.

Pop it in a 425 degree oven for about 10-12 minutes. Your dough should have some baking instructions for you.

To finish: top with shredded ice burg lettuce and a dollop of cool sour cream. We put out the hot sauce as well!

Guest Post: Sister's Cooking!

2010-10-03T16:23:00.000-04:00

Lucky me! I've roped my little sister into guest posting on My Life Through Food. She's part hair stylist, part photographer, part artist and 100% mom. Now she can claim to be part blogger. My next mission will be to get her to contribute one of her fabulous cheesecakes- they'll rock your world.

Without rattling on too much... here's Lizzy!

Having a baby changes a lot of things. One of those happens to be the way you plan and organize your day. Running out to the grocery store every day after I've decided what to make, isn't nearly as easy when toting around a 4 month old. As a result, I came to the conclusion that it was high time to start being an organized dinner maker. I read blogs, scoured magazines, came up with a few concoctions of my own and lo and behold- our menu for the week came together. It wasn't as labor intensive as it sounds and I even enjoyed myself a little. Amidst the weeks worth of entrees, the little gem I created for last nights dinner is worth sharing. It uses some grocery store conveniences such as rotisserie chicken and herbed cous-cous, but they get spiced up with a couple not so ordinary ingredients. Any busy mom can put this together and the whole family will enjoy it! Super delicious and not too bad for the waistline, it definitely gets earmarked for another appearance.

Lemon Chicken Salad

*Whisk together*

1/8 cup extra virgin olive oil

A few chopped garlic cloves

juice of one large lemon

splash of apple cider vinegar

3/4 plain Greek yogurt

a small handful of fresh dill/chives

dash of hot sauce (I used Sriracha)

*Toss into dressing*

1 rotisserie chicken (skin and bones discarded- meat shredded)

1 small red bell pepper chopped

little bit of chopped red onion

1/3 seedless/skinless cucumber chopped

2 ribs of celery from the heart (cut on the bias)

2 plum tomatoes chopped

*Serve with*

4 warmed pita/flat bread

Sweet and Salty Couscous

1 box herb & garlic couscous

handful of craisin/raisin mix

helping of feta cheese crumbles (I use the Mediterranean blend)

handful of chopped scallions

*Prepare as box directs... then stir in above delights*

Simple Spinach

In a saute pan heat a dash of olive oil, toss in some fresh garlic. Once heated, throw two big handfuls of spinach leaves-- season with salt and pepper. Toss until wilted. Serve with diced tomatoes.

Cooking Acapella

2010-09-26T19:15:00.000-04:00

If I could some up the last few weeks of my life into one word it would be... hectic.

I've spent more time these past weeks eating on the go and in a rush than usual, only dreaming of cooking in my little bright green galley kitchen. While I was on the go with my first grad class, beginning my school year with twenty new 5th and 6th graders and filling in last minute as a hair model for my sister's Hair Wars, my husband was assuming the role of Head Chef in the kitchen.

Having finished the grad class this weekend and looking forward to some down time, Ladd welcomed me home with a bit of a celebratory meal. No recipe, no Food Network inspiration, no cook books laying open on the counter- he was cooking acapella. However, what he pulled together was a perfect nod to the early fall season and as comforting as a warm blanket. It erased all the bad meals I've had as of late: grocery store asian chicken salad with wilted lettuce and rubber chicken, snacks of stale gummy bears, soggy sandwiches and lots of coffee and Red Bull. When I came home yesterday, thrilled to be done with a three hour exam, my favorite guy had it all under control: stuffed chicken breast with my all time favorite macaroni and cheese and roasted butternut squash sprinkled with brown sugar. I'm one lucky girl.

Ladd's macaroni and cheese is a cinch to make but the key is to cook it long enough that the edges and bottom of it turn golden brown and a bit crunchy- reminiscent of Cheez-Its. His stuffed chicken breast was fresh and uncomplicated, wrapped around a wonderful mixture of fennel, apple and onion. It was a perfect welcome home meal and certainly worth putting on your table... soon.

Fall Stuffed Chicken Breast
serves: 2
2 breasts, pounded out to an even thinness
1/2 Braeburn apple, chopped
1/4 cup mix of red and yellow onion, chopped
1/3 cup fennel chopped
lemon juice
2 pats of butter

Mix the fruit and vegetables together in a small bowl and dress with lemon juice. Spoon the mixture into the center of each chicken breast and pull the edges up together, securing with a toothpick or two. It doesn't need to be perfectly rolled. Place in a small casserole dish and add the remaining fruit and veg mixture to the dish around the chicken. Sprinkle generously with salt and pepper. Add a bit of water and a couple pats of butter to the dish. Bake at 400 degrees for 45 minutes or until chicken is thoroughly cooked.

Ladd's Mac and Cheese
serves: 2
1/2 box pasta (corkscrews, shells, elbows)
1/4 cup blue cheese
1/2 cup swiss cheese
1/3 cup sharp cheddar cheese
salt and pepper

Cook pasta according to package. Drain. In a casserole dish, add pasta and all the cheese and stir together. Add a bit of salt and lots of freshly ground pepper. Bake at 400 degrees for 30-45 minutes or until the edges are a crunchy golden brown.

Urban Garden Harvest

2010-09-12T19:34:00.002-04:00

With the arrival of the autumnal equinox and the school year now underway, it's hard not to notice a change in the colors of the leaves and summer vegetation. I knew this all too well as I gazed out at my patio herb garden this morning and saw that the once-vibrant, lush basil, parsley and thyme plants have begun to give way to natures cycle. It happens every year, yet a part of me is still surprised when I see my herb garden yield to the cooler temperatures; somehow I just want those little guys to live on forever.

Alas, if you're like me and you don't have room for a greenhouse in your city apartment, or you have a cat that's like a weed-whacker, just aching to chow down anything green that grows from dirt, then you'll need to begin making preparations to use the last of your outdoor greens. So, if you haven't already, make for your herbs and try to gather all those remaining healthy leaves! There's still time to get a few meals from your delicious summer bounty. I put together this pasta creation not only to utilize the fresh herbs, but also because it's a perfect way to celebrate Meatless Monday and it reheats wonderfully the following day for lunch at work.

Historically my husband can be a bit skeptical when I create my own vegetarian dishes. Regular meat eaters can be like that, but I look at it as a challenge to create meatless meals that can be both satiating and tasty. Each time I whip up a new meal idea, there's usually a moment or two of silence while I sneak glances his way as he slowly chews through his first bite. If you've seen the movie Gladiator, it's like I am the crowd at the Coliseum and Ladd is Commodus, as I anxiously await the thumbs-up/thumbs-down decision of the meal's fate in our future rotation. Fortunately in this case his eyebrows lifted and a subtle, yet unquestionable hint of a smile curved his lips upward. Score!

The addition of anchovy paste and nutty parmesan give it a saltiness that balances nicely with the sweet roasted vegetables. I also recommend using walnuts instead of pine nuts, which give a great flavor but are much easier on the wallet. It's basic enough for a weeknight, especially if you purchase a premade pesto but could nicely pass for a weekend meal if served with some red wine, a nice side salad and some fresh crusty bread.

So, as we close out the final flavors of summer, please send me your ideas for your last-minute seasonal herbs and veggies! Also, keep in mind that even if you don't get to use every last bit of your garden, you can still freeze many items for weeks, and enjoy them in November when you need a little reminder why we love summertime so much.

Enjoy!
Roasted Tomato and Pesto Pasta

1 pint cherry tomatoes
1 small-medium red onion, cut into about 8 wedges
olive oil

Roast tomatoes and onion lightly coated in olive oil and sprinkled with pepper on a cookie sheet in a 400 degree oven for about 45 minutes or until tomatoes begin to look "deflated." Give them a stir about half way through. Once they have finished cooking, pulse half the onions in a food processor a couple of times-- not too much!

1 tablespoon anchovy paste
Spaghetti
fresh parmesan

Recipe for walnut pesto:

1 huge handful of fresh basil leaves (maybe about a cup or cup and a half)
1/4 cup of toasted walnuts
1 or 2 small garlic cloves, roughly chopped
good sprinkling of fresh parmesan
1/4 cup of olive oil, give or take
dash of salt and pepper

Add all ingredients except olive oil to a food processor. Then, as you pulse, add the olive oil slowly. You may need to scrape down the sides a couple times to get it all incorporated. Set aside in a small bowl and add a little more olive oil to the top.

Bring it all together:
Cook the pasta and drain. In a wide, deep skillet, add a little more olive oil and anchovy paste. Cook for just a minute on medium heat to allow the paste to sort of melt into the oil. Toss in the pasta and give it a stir. Add the onions and tomatoes. Cook a couple minutes longer. Turn the heat down to low and add in the pesto until everything is nicely incorporated. Serve and top with parmesan and a couple fresh basil leaves.

Farewell to Summer

2010-09-06T15:25:00.002-04:00

There's a window of time at the end of the summer, just before kids go back to school that smells different. In fact it smells like school. Maybe it's all the back to school supplies in the stores, the reminders on the side of the road to drive safely, but my nose says differently. I used to relish this time of year. Yes, I was one of the few kids that LOVED going back to school. Perhaps that's what steered me in the direction of teaching; I still get to enjoy that shift in the season... that unique feeling that September brings. This Labor Day, Ladd and I enjoyed the respite of a long weekend by sampling wines at some of Virginia's local wineries, accompanied by Amish cheeses and freshly baked breads. To top it off, we made homemade strawberry shortcake for dessert. Come Tuesday, it'll be back to Math, Science and cafeteria lunches at school with a new group of kiddos.

A little confession about my past strawberry shortcake desserts: any time I've ever made strawberry shortcake, it's been in the form of a spongy yellow bottom that I buy in a 6-pack from my local grocery store, studded with strawberries, and topped with Reddi-Whip. It takes all of about 6 minutes to throw together and there's very little thought involved. Quite frankly, I never had a problem with that. I love strawberry shortcake. I thought that was the way it was meant to be served; the way it was meant to taste. That is until I read, The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food by Amy Cotler, a renowned chef, writer and local foods advocate. In her book Cotler showcases the best ways to cook and eat foods at the "height of their ripeness." The recipe yields about 10-12 shortcakes, but if you aren't planning to eat them all in one night (tempting, but not recommended), you can freeze the extras, unbaked and simply pull them out when you're ready to bake them. It also pairs beautifully with a Strawberry dessert wine we picked up at Bluemont Vineyards. It's the perfect dessert to bid farewell to the summer and plunge into the most fabulous of seasons!

As fall approaches, I encourage you to pick up a copy of the book, but if you're chompin' at the bit to make this classic dessert right now, you can find the recipe on Cotler's website: www.amycotler.com. Once you try it, I bet you'll leave the status quo strawberry shortcake in your rear view mirror like I did!

Kitchen Nesting

2010-08-18T21:53:00.000-04:00

Home at last! Over the last nine weeks, I've spent far more time travelling than in my apartment. In fact, if I've spent ten days at home since June, that would be a generous estimate. Luckily, the tail end of my time away was all play and no work, and delightfully spent feasting on some of the freshest North Pacific fish and indulging in late-morning lunches that included delicious Kusshi oysters and chilled Prosecco. Even considering the culinary gratification that came along with my travels, it sure is nice to be home. It should come as no surprise that since I'm back without any plans for long leaves of absence, I am nesting. Some women nest by adding things around the house. New pillows, pictures, decor of some kind. Not me. I do my nesting in the kitchen in the way of new recipes and old favorites.

Indeed as I write this I am baking a fresh loaf of cranberry walnut sandwich bread. If you've read any of my past posts you would know that baking genuinely challenges me. For some reason, I think I can alter a recipe by adding a little of this or swapping in a little of that and I ultimately ruin my end result. Maybe ruin is a bit harsh. But most of my baking endeavors have made my husband look at me with his head cocked to one side as he forces the bite of muffin or cake down, and say as sweetly as he can muster, "Honey, baking just isn't your thing." He then always adds, "But you're a fantastic cook!"

While maybe I should devote some energy to self-acceptance, I'm not a girl that gives up all that easily. I'm still quite determined to master this baking thing. So, tonight it's bread. In the past my bread has turned out dry. Crumbly. It almost always requires a large glass of milk to wash it down. Something tells me this loaf will be different though... at least I hope it will. While I'm excited about the bread, I'm almost more eager about what's going between the bread. See, all this nesting makes me crave cozy foods. This time my cozy food thoughts led me to Thanksgiving fare: turkey, bread, cranberries, and apples. While the traditional Thanksgiving sandwich is an all time favorite of mine, I wanted to make something a little more unique. This sandwich layers honey roasted turkey, thick slices of triple-cream brie, gala apple slices and fresh greens between two slices of home made cranberry-walnut bread, then slathered with a chive mayonnaise. It's grilled long enough to make the bread toasty and melt the brie until it oozes just the right amount. The crunchy tartness of the apple is the perfect pairing with the mild and creamy brie. The walnuts add texture and the cranberry gives an approving nod towards the familiar Thanksgiving sandwich. It truly takes the plain old turkey on white to new heights.

Now if only this nesting thing could just get me to organize my closet...

Cranberry Walnut Bread

I found the recipe shared by Bakingmecrazy on Recipes4Living. You can certainly purchase a similar loaf at your grocery store or bakery for a time saver.

Sandwich

honey roast turkey breast
thinly sliced gala apple
thick slices of brie cheese
your favorite lettuce
chive mayo (just combine mayonnaise with chopped fresh chive)

Layer the ingredients on the bread, making sure the brie is on the bottom to ensure it gets enough heat to melt it just a little. Spray a griddle with cooking spray and grill for a few minutes on each side, just until golden brown.

An Affair to Remember

2010-08-08T22:14:00.000-04:00

I just fell in love with a farmer's market. The problem? It's thousands of miles from where I live. In fact, it took two incredibly delayed flights totaling more than 7 hours to get there. Don't get me wrong. I dig my local markets. I really do. I can spend hours at Dupont Farmer's Market and if you've ever been there, you'd know it's not big enough to spend hours at! However, I'm in Seattle and I'm cheating on my local D.C. markets. If you've been here, you may think the Pike Place Market is on the other side of this nefarious affair. That would be a good guess, however, you'd be wrong. I'm head over heels for Ballard Market.

The set up of the produce at Ballard Market alone was worth the the hassle of the transcontinental nightmare I endured to get here. It was as if each and every vendor took a class in vegetable visual display, proudly bearing their spectacles of food porn for my viewing pleasure! I simply couldn't take my eyes off it. I enlisted my brother-in-law as my unofficial photographer for the day, thus ensuring I would remember just how beautiful everything was; from the multi-colored carrots to the patty pan squash to the brilliant bouquets of sunflowers. Thankfully, he obliged me despite the fact that he can visit this market on his slightest whim if he chooses. What a lucky guy!

I delighted myself in samples of ginger honey caramels, saw my first donut shaped peach, and purchased the largest bunch of frisee I've ever seen from a farmer in the Wasatch Valley. From the moment I arrived, I was giddy with culinary emotion. I bought a jar of local, blackberry wildflower honey from Tahuya River Apiaries and was tempted to embrace the vendor who sold it to me for sharing with me his bottled beaker of bliss. Zucchini and squash here, blueberries and blackberries there, fresh mozzarella and crisp romaine lettuce - ideas filled our heads faster than we could fill our canvas bags. And fill our bags we did!

Arguably, the best part of our experience is yet to come. We will prepare each ingredient simply and with as little tampering as possible, making them easy to taste the ultimate freshness of the flavors therein. This evening's menu: sweet and fat cherry tomatoes with uber-fresh mozzarella tossed with frisee and green leaf lettuce, fingerling potatoes in brown butter with fresh chive and parsley, grilled zucchini and squash, and organic, free-range chicken breasts bathed in a lemon-garlic marinade. There may be nothing fancy about the meal, but I guarantee there won't be an unhappy or unsatisfied guest at the dinner table tonight.

Incidentally, right now the 2010 America's Favorite Farmer's Market contest is going on. You have until August 31, 2010 to vote, so I request my loyal readers to get online and show some support for the farmers market love affair in your life. It's easy and it's worthy of a few minutes of your time. Our farmers and the markets they work with deserve some recognition for providing us with these nourishing and healthy treasures.

Wonder who I'm voting for? Here's a hint: while I am smitten with Ballard here in Seattle, my heart remains at home. After all, loyalty is a quality I sincerely value. But tonight is about enjoying the fruits of the great farmers in this area area, and apologies to my Dupont market, but tonight it's just going to have to live with that.

One detour, 3 salads

2010-08-03T16:47:00.000-04:00

It's that time... my monthly post on Farm to Table.

Here's a little excerpt to whet your appetite:

My husband and I recently decided to road trip to the Virginia oceanfront and visit my niece. From the D.C. area, this is a trip that should take a few hours… unless it’s summertime, in which case it takes a few more hours. After sitting in traffic for about two hours, we were painfully aware of the fact that we’d only gone 45 miles. So we did what we’re glad not too many other people do: hopped off Interstate 95 and hit up a country road, leaving the congested, bumper-to-bumper world behind us. I couldn’t be more glad that we did.

Now mosey on over and check out the rest of the article- especially the three delicious salad recipes that are included! Click here: One detour, 3 salads

Cooker's Block

2010-07-23T09:26:00.002-04:00

I feel as though I should start with an apology to all my single friends. I get it now. I really do get it. I've been a quasi-bachelorette for the last five weeks and in that time my desire to cook has been... non-existent. My husband and I love cooking together, and for each other. I'm not sure about you, but it's been my experience that it's significantly less fun to flit about the kitchen wearing my signature (and frankly adorable) pink apron, sipping on a little Pinot, and creating exciting meals when the only person to enjoy them is moi. Instead, I've sustained myself on cold, impersonal dinners, consisting of mostly veggies, fruit and the occasional hummus (oooh... bold!). Zero creativity. Ultimately, while I did truly enjoy a few fantastic meals while I've been here, it's been almost exclusively when my friends or family have cooked it for me. Shame on me!

So I went on the hunt for some inspiration. A little rain must fall on this drought! ...and as luck would have it, it was closer than I thought.

The students in my summer class are always surprising me with little treats: books, charms, pictures they've drawn, and even most recently, fresh lettuce from their garden. Ding ding ding! When they gave me the lettuce, my first thought was that it was picture perfect! I knew I had to eat every last bit of it. In fact,within minutes I was inspired to turn the dial on the stove and get to cooking something. Something good!

Ok, well, maybe the word cook is a bit of a stretch. I did hard boil some eggs, though. With those eggs I whipped up a delicious egg salad, happily wrapped in the vibrant green leaves of the head of lettuce I received, grown but a few miles from where I currently sat. But this called for just a little extra effort. Instead of the usual mayo and egg, I envisioned something less traditional and more flavorful. I also nixed the mayo since it doesn't offer any nutritional value. Instead, I swapped in cottage cheese and tossed in a handful of fresh veggies, making this meal both healthy and satisfying. The crunch of the fresh lettuce and the added fun of making egg salad into a finger food was the answer. Cooker's block be gone!

The countdown is on until I can get back in my kitchen with my apron, wine and husband. Yet, I'm grateful to have fallen upon a more fun and exciting twist on the otherwise traditional egg salad... so I guess it's not all bad, right? Being single ain't so bad.

Finger Food Egg Salad
serves: 1

2 hard boiled eggs

About 1/4-1/3 cup cottage cheese

3 sweet-hot red peppers, chopped*

5-6 kalamata or black olives, quartered*

handful of shredded carrots

1/8 cup roughly chopped chive

4-5 large lettuce leaves

salt and pepper

*These can usually be found in the olive bar at your local grocery store, and you only have to get the exact amount you need.

Directions: Using a fork, mash up the hard boiled egg into small pieces. Add the cottage cheese through the chive, gently mixing together the ingredients. Sprinkle with salt and pepper to taste. Add a spoonful to the lettuce leaves, wrap and enjoy.

Summer Lovin'

2010-07-21T09:19:00.003-04:00

Remember when you were younger and the summer months were like an entirely different world? Those months were uniquely different than any other time of the year. They were full of stories, some good, some bad... and almost always, some crazy. I remember almost all of my summers, at least those from when I was old enough to truly enjoy the season. Now that I'm well into adulthood, the summer isn't as distinct. Sure it allows for more barbecues, beach days and road trip vacations. But, overall, it isn't as memorable as it used to be. Summers from childhood meant no school, homework and few responsibilities other than wiping the sand from your feet on the way in the house. Summers from adulthood aren't quite as... liberating.

This year I find myself in the midst of my own nostalgic summer. I've made new friends, had some good memories, some bad... and yes, even some crazy. It's a stand out summer break that I won't soon let slip from my memory. During these hot and hazy months, I've had the opportunity to befriend a fabulous couple, Steve and Joanna. Recently, they welcomed me into their beautiful home on Cape Cod and delighted me with a delicious meal of swordfish, asparagus and couscous salad. The conversation (and the wine) flowed as easily as if we'd been long time friends. While the entire meal was fantastic, the couscous salad stood out as a favorite. I requested the recipe after my first bite, knowing it would be a regular player on my future plates-- and soon!

Not having all the ingredients on hand to make the salad on my own, I did what I usually do and got a little creative. However, this cold side dish easily lends itself to some adjustments without compromising taste. It's a little sweet, a little a spicy and a lot tasty. It paired nicely with swordfish but would nicely complement a chicken dish or a veggie burger. I have fallen in love with Trader Joe's Harvest Grains blend as it has a variety of grains: Israeli couscous, red and green orzo, mini chic peas and red quinoa. If you can't find it, you can easily substitute Israeli couscous or orzo... whatever you want!

Sadly the summer is approaching it's end and the responsibilities of work are inching their way back into my mind. However, I plan on enjoying these last few weeks to the fullest. Afterall, there's plenty of fun left to be had, including a vacation to the Northwest!

Summer Salad w/ fruits and grains

1/2 bag Trader Joe's Harvest Grains Blend

1/2 cup dried cranberries

1/4 cup currants or raisins

1/2 cup toasted sunflower seeds

bunch of chopped parsley or cilantro

1/2 cup chopped scallion

salt and pepper to taste

Other tasty additions you may want to include or swap in: dried cherries, pumpkin seeds, pine nuts, halved grapes

Mix together (measurements are a rough estimate):

1/4 cup hot pepper jelly

1/8 cup apricot preserves

1/8-1/4 cup honey

1/8 cup olive oil

season with salt and pepper

Directions: Follow the package instructions for the grains, adding in the dried fruit at the same time as the grains. This will plump them up. Once they have finished cooking, stir in the dressing mixture. Allow to cool for about an hour in the fridge. Finally, mix in the toasted sunflower seeds, herbs and scallion. Season with more salt and pepper if necessary.

A Perfect Picnic Lunch

2010-07-11T15:12:00.001-04:00

Being a teacher, I have a natural inclination to showcase the talent of others. It brings me great joy to shine a spotlight on hard work, creativity or even good deeds. Since I spend much of my life immersed in phonics, fractions and reading comprehension, I don't often have the opportunity to highlight a student's cooking talent. I'm delighted to finally have that chance!

Last year I said good-bye to some of the greatest kids as my husband and I relocated just south of the Mason-Dixon line. In that bunch of kids was one of my all-time favorite saucy little girls... Maddiy. I realize we aren't supposed to have "favorites," but she makes it hard to keep that rule. During the time I was her teacher I taught about the early 1900s and cited passages from Upton Sinclair's The Jungle. I was simply trying to show the way food regulation came to be in America and ended up converting Maddiy to a vegetarian. Oops. Every time I passed her mother, who was also our school nurse, I shot an apologetic look her way, knowing that dinner time at her home was forever changed.

As I am spending my summer in New England, I have been lucky enough to reconnect with some of the kids I taught a couple years ago, Maddiy being one of them. She decided to bring me a picnic lunch during my lunch break so that we could catch up and feast on some of her vegetarian fare. Her picnic lunch was all- star good! It included: vegetarian and chicken empanadas, corn and edamame salad, cantaloupe, home-made kettle corn and a sweet treat of coco-puff bars. I was bowled over with how delicious everything was and glad that Maddiy agreed to let me post a couple of her recipes as I simply couldn't help but want to share them!

Thanks for a wonderful afternoon, Cupcake!

Maddiy's Quick and Easy Empandas

1 package square won ton wrappers
1 cup shredded cheddar
1/2 cup salsa + extra for dipping
2 cups cooked shredded chicken
OR
tofu that's been pressed to release liquid, and cut into small cubes

Enough canola oil to cover the bottom of a frying pan for each batch of empanadas.

In a bowl, mix the cheese, salsa and chicken or tofu until combined. Season with salt and pepper. Lay out a won ton wrapper and add a spoonful of the mixture right in the middle. Brush the top edges of the wrapper with water and bring the bottom edges up to seal, forming a triangle. Lightly press the edges with a fork. Then fold over the opposite corners, squeezing them together. They will look like little pot stickers. Pour enough canola oil to cover the bottom of a frying pan and heat up. Add the empanadas and cook until golden brown. Flip and continue cooking until the other side has browned as well.
Scoop up some extra salsa before popping them in your mouth!

Serve with....

Edamame and Corn Salad
(not sure of exact measurements so adjust as you like)

1 small package of thawed edamame
1 cup fresh sweet corn
1/4 cup red onion, finely diced
1 can black beans
1/4 cup fresh cilantro, chopped
juice of 1 or 2 limes
few turns of olive oil
salt and pepper

And if you really want the whole package, serve these super simple sweet treats:

Coco Puff Krispies
Follow directions for Rice Krispie treats, except use Coco-Puff instead of Krispies and add butterscotch chips.

Dining Al Fresco

2010-06-27T22:12:00.020-04:00

Last week I finished my school year, hopped on a plane that afternoon and landed in Rhode Island ready to start my next summer teaching job. The next morning I searched for a Starbucks in Dunkin' Donuts territory. Without any luck I reluctantly pulled into a Dunkin' Donuts and ordered an egg and cheese on an english muffin to partner up with my iced coffee (black, not regular!). By the time I opened it I was too far away to turn around when I realized they'd put sausage on my egg and cheese. Blek. To top it off, the bottom muffin was stale and hard and completely inedible. The cheese all stuck to the sausage leaving me with microwaved egg and half a soggy muffin. Are you serious? I know Rhode Islanders love their Dunkin', but I'm simply not impressed. Give me Starbucks any day. Needless to say, I tossed it in the first trashcan I found.

It wasn't until this weekend that I actually feasted on good eats. I'm thankful to have a food savvy group of friends and family so close by! While enjoying myself (and the laundry facilities) at my in-laws' beautiful home, my father-in-law and I tag teamed one of my all time favorite outdoor meals. The weather, against the forecast of the local weather man (no surprise there) held out, allowing for us to enjoy each others company and dinner out on the patio overlooking Narragansett Bay. What a way to spend a Sunday!

To make this dinner that much better, I had a chance to play with a fun kitchen toy. I think the moment I arrive home I'll be out purchasing a mandolin. I've known about them, seen them used on TV, even heard how much people fancy them. I've simply never had the pleasure. It made prepping for this meal a total cinch- and it's already a breeze to put together! While you don't need one for this recipe (I've been making this for years without one), it absolutely would make it more fun and easier to get an even thickness on the vegetables.

You'll need:
Your favorite white fish (Monterey Bay Seafood Watch)
a variety of vegetables- cherry tomatoes, onions, zucchini work nicely
very thinly sliced lemons
white wine
butter
salt and pepper
sturdy tin foil

To assemble: layer the thinly sliced lemons and a few onions on the bottom of the foil. Top with the fish, then add the rest of the onion, zucchini, cherry tomatoes, a pat of butter, a few splashes of white wine and a sprinkle of salt and pepper.

Gather the edges and fold over the tops of the tin foil packets. Place on a heated grill for about 20 minutes or so. When you can smell the fish becoming fragrant, it's ready.

Carefully unwrap and sprinkle some fresh herbs over the top. If the lemons are sliced thinly enough, you'll be able to eat the entire thing, rind and all. The tomatoes burst in your mouth and the flavors that the wine and butter impart on the fish is practically heaven. As my mother-in-law Kandee suggested, some fresh bread to soak up the juices is perfect or even some white rice, but I've been known to simply slurp away!

Portabellas, Pistachios and Pesto

2010-06-20T14:56:00.001-04:00

It's hot. Steamy. The sun is strong, the pools are open and school is out. While the summer solstice isn't officially here until tomorrow, it feels like the peak of the summer season already. In fact, at 7:28 am tomorrow morning, the Northern Hemisphere will begin it's summer solstice resulting in the longest day and shortest night of the year. It also happens to fall on a Meatless Monday!

What better way to celebrate summer than to fire up your grills and spend time outside celebrating the beginning of a new season? Get your sun tea brewing on the porch, grab a handful of fresh basil from your garden and get ready to cook up a special treat.

Portabella mushrooms have long stood in for red meat as a tasty alternative to a traditional burger. I am by no means claiming to have invented some great new idea. However, just as there are a hundred unique ways to dress up a regular ground beef burger, there are certainly some snazzy ways to dress up a portabella burger. Last week Ladd and I topped ours with a thick slice of fresh mozzarella, farmer's market tomato, slathered it with freshly made pistachio pesto and sandwiched it between a whole wheat bun. The resulting burger was one even my meat-loving husband enjoyed.

Make your burgers by giving your mushrooms some time to make friends with a balsamic and olive oil marinade for about 30 minutes. In the meantime, slice up your tomato and mozzarella. Grill the mushrooms, toasting the buns the last few minutes of cooking time. Top the mushrooms with a thick slice of cheese and place on the toasted buns. Add the tomato and drizzle a generous spoonful of pistachio pesto.

Pistachio Pesto

about 1/3 cup shelled pistachios
1 cup or so of fresh basil
roughly 1/4 cup olive oil
just under a 1/4 cup grated Parmesan cheese
salt and pepper

Add everything except the olive oil to a food processor and begin blending. Slowly drizzle in olive oil until everything comes together into a vibrant green sauce. If it's too chunky, add a little more oil. Season with more salt and pepper if necessary.

Happy eating- and don't forget your sunscreen!

Happy Chicken

2010-06-13T12:16:00.002-04:00

Every time I watch a food show in which chicken is being cooked, there is inevitably a comment about how people get bored with chicken, or want new ways to cook chicken. It bothers me. How can chicken become boring? I never hear about steak getting boring or pork either! In my opinion, not that you asked, chicken is far more versatile than either of those proteins. It's like a blank canvas just waiting for a splash of color. It's good fried, shredded, sauteed, baked and roasted. It tops salads, pastas, stir fry and sandwiches. Bored with chicken? Impossible.

But let's just say you are. Bored that is. And let's also say that you're looking for something different than the usual roast chicken, or whatever it is you may often do with your chick. This quick recipe is perfect for a weeknight meal and you probably have most of it already in stock. Honey balances out tart balsamic vinegar and frozen orange juice creates a perfect orangey-sweetness that sticks to the chicken. The chicken starts out on the stove, then finishes off in the oven giving you just enough time to steam some veggies and set the table.

Honey-Orange Chicken
serves 4

4-6 bone in chicken thighs (you can use breast or boneless, skinless if you prefer)
1/2 cup or so of frozen orange juice
3 tablespoons of honey, give or take
few splashes of balsamic
few sprigs of fresh thyme, pulled from the stem and chopped
salt and pepper

Serve with brown rice and a veggie of your choice. I like to garnish with a little green onion as well.

Preheat your oven to 375. Warm up an oven safe skillet and either spray with non-stick cooking spray or drizzle in some oil. Salt and pepper your chicken thighs. In small sauce pan mix together the orange juice, honey, balsamic and thyme just until it begins to bubble and thicken up a little. Give it a quick taste to make sure it's just right. Put your thighs in the hot skillet skin side down for a few minutes. Flip your chicken over and baste with a generous amount of the glaze. Cook for a few minutes more. Baste again then place the whole skillet in the preheated oven for 15-20 minutes (use a thermometer for the right temp: 160 degrees), basting with more sauce half way through.

What are some other not-so-boring ways you cook chicken?

Link to Check Out

2010-06-07T18:46:00.001-04:00

My monthly post on Farm to Table is up!

About a month ago I was invited to a tasting at the Silver Diner in Clarendon. They are rolling out a new menu featuring fresh and local foods. This is a diner I'll frequent for sure!

Check out the write up:

http://www.farmtotableonline.org/2010/06/the-silver-lining-at-silver-diner/

And take a look around their blog. It's amazingly informative and full of great articles and photos from knowledgeable folks all over the country. If you care about food, you'll love this site. Guarantee it!

And just because she's pretty...

Back to Reality

2010-06-02T16:55:00.001-04:00

This past weekend my husband and I lived life to the fullest during our weekend trip to the city that never sleeps. My sister-in-law, Ashley, welcomed us in style and we took down NYC like professionals. From the BEST pastrami on rye at well known Carnegie Deli to catching an evening on Broadway watching Chicago, it was a weekend I will remember fondly for a long time.

In all honesty, I have not eaten food so good in one weekend, maybe ever. One night at Knickerbocker Bar and Grill, we enjoyed ourselves so much we actually closed the place down. The pianist and bassist stayed until the very last moments playing only for us. It was a perfectly quintessential New York night.

The train ride home along the eastern corridor brought reality back into focus, which meant I would need to actually cook for myself instead of enjoying being waited on. There was a lot we did well while on holiday; there was an equal amount we didn't do so well. We neglected the right kind of hydration, ate in abundance with no regard to whether it was deemed healthy, and slept half as much as usual. So dinner was something I was putting a lot of effort into. By effort I mean only during the thought process stage. I didn't actually want to labor over some elaborate meal at all. The dish needed to be healthy, packed with good nutrients, and put me back into feeling like I was doing my body some good.

The idea of a salad for a main meal makes some people cringe. Clearly, they haven't had salad at my house. It is not just throwing some greens in a bowl, slicing up a tomato and pouring on some overly sugary dressing from a bottle. Not here. Not in my kitchen. Instead our salads involve a variety of vegetables, fruit, protein and a drizzle of good quality olive oil along with the best balsamic vinegar we've ever had. If you haven't picked up a bottle of William Sonoma's aged balsamic vinegar, I highly (very highly) recommend doing so. Now. It's been aged 25 years and is so good you could almost drink it straight up (yes, I've done so).

Because I wasn't 100% ready to dive back into uber healthy/ detox mode, I decided to indulge in a five cheese piece of Texas toast along with salad. I simply couldn't help it.

To make this healthy bowl of goodness for two:

1 bag of mixed greens (spring mix, baby lettuces, your choice) split between two bowls

Top with:
1 bell pepper, sliced into rings
1/4 large red onion, chopped
2 pears (1 for each salad), sliced thinly
1 carrot peeled, then shredded
1 small bag of sugar snap peas
sunflower seeds
Gorgonzola cheese
1 grilled chicken breast, sliced on a bias

Drizzle with:
good quality extra virgin olive oil
balsamic vinegar

Thank You, Bon Appetit!

2010-05-24T21:19:00.001-04:00

It happened this weekend. It was like a nightmare...

I sat down to create this weeks menu. I methodically wrote out each day of the week on a notepad, went through the pantry, checked out the fridge and sat down to create. Blank.
I walked outside to check on my fresh herbs. Sat back down. Still blank.
I talked to my husband, "what kinds of things do we make that are good and that we can have for dinner this week?" My blank stare was met with his blank stare.

Normally I'm thinking of next week before the current week is even over. Normally Ladd and I are vying for who gets to think of the most meals. Normally I have a list lined up to blog about. What is happening!?

That's when we decided to rely on an old friend: Bon Appetit Magazine. Thank you Bon Appetit for adorning my coffee table, ready and waiting for someone to thumb through your pages. Thank you for dazzling me with your photos, stories and recipes. My Monday night meal thanks you. Our bellies thank you. And now, my blog thanks you.

The May issue is full of inspiring ideas. I often snag the main ingredients from a recipe, then add in my own details. Tonight, mostly due to my lack of creativity, I decided to follow the directions. My only changes were a short cut on croutons and the addition of basil.

The front cover screams FABULOUS PASTAS! and is graced with a photo of fettuccine and asparagus, being lightly dusted with what appears to be parmesan. Just under this eye-catching title, my Monday night meal spoke to me: Orecchiette with cauliflower and zucchini. I love to say orecchiette. I feel Italian as it rolls off my tongue. You know those people that always pronounce prosciutto correctly? Or any of the other Americanized Italian food names for that matter. I never do. But with orecchiette I simply can't help it. I don't even know how to say it like an American. Quite honestly, I don't even know if I'm saying it like an Italian. I just know it feels right.

This recipe mixes roasted cauliflower, zucchini, garlic, pasta and croutons for a rustic, simple and comforting meal. The addition of anchovy adds the perfect saltiness, the nutty flavor of parmesan brings it all together, while fresh parsley and basil brightens it all up. It is a perfect vegetarian meal but something tells me a sprinkling of crispy prosciutto wouldn't make anyone turn it down. It's easy on the wallet- many of the items are probably already in your kitchen- and a quick and easy meal for a week night. There wasn't anything we didn't like about it. I just wish I could take the credit.

The official recipe: Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Here's hoping next week isn't so... blank. But if it is, the June issue just arrived in my mailbox today.

Join the Meatless Monday Bandwagon

2010-05-16T16:37:00.001-04:00

It's official- I'm on the Meatless Monday bandwagon. While I have a secret love affair with bacon, and chicken graces my dinner plate 4 days out of 7, I am content with 86ing chops, breasts, wings, loins or ribs at least one day a week. Without getting too political, the benefits of Meatless Monday are plentiful; in a nutshell, though, it's better for the environment, your health, even your wallet! Not to mention, it puts you in a position to think creatively and learn new and satisfying ways to incorporate vegetables into meals. It's more than sitting down to a plate of salad. Vegetarian cuisine isn't all about carrots and celery- it's legumes, greens, grains... even dairy. If I can get my rather carnivorous husband to eat vegetarian once a week without saying things like, "where's the rest of it?" then anyone can!

New to vegetarian meals? You certainly needn't start with something too complicated. I often look to comforting staples like polenta and eggs to create a satiating and enjoyable meal. Polenta is a snap to make, and by adding a handful of zesty pepperjack cheese, a couple of scallions and soft poached eggs, you've got a fantastic meal that won't make you miss the beef. Think you need more? Serve it with a side salad and garlic bread to round it out.

Zesty Polenta with Poached Eggs
serves: 2

2 servings of polenta
vegetable broth
1/2 cup shredded pepper jack cheese
2 scallions, white and green parts chopped
4 eggs
salt, pepper

favorite hot sauce (optional)

To cook the polenta, follow the instructions on the package, swapping in broth for the water. I like Bob's Red Mill Organic Polenta. When finished, add cheese, scallion and a splash more broth if you want it a little creamier. Set aside.

Poach the eggs. If you haven't made eggs this way before, check out Simply Recipes for an easy guide to doing so: Simply Recipes, Easy Poached Eggs Recipe.

To serve, split the polenta between two bowls and top with two poached eggs each. Add a few splashes of hot sauce and enjoy.

Wingin' it Ma's Style

2010-05-09T19:54:00.000-04:00

In the spirit of Mother's Day, I am sharing a recipe of my Mom's that is perfect for watching America's favorite sport. My husband and I love buffalo wings. In fact, we love all sorts of wings: sweet and sticky, barbecue, Asian, garlic and butter... you name it. But we have a real affinity for the classic buffalo wing. I think every time I call my mom, she's just finishing or about to make chicken wings. But my mom doesn't just make the traditional hot sauce and butter combo. She takes it a (delicious) step further. The first time I ate these I was in love. In addition to the buffalo sauce, she adds minced garlic and a squeeze of tart lime juice. Rumor has it she's now experimenting with different flavors of honey as well.

Something I love about wings is that they are the perfect sustenance for sports. No fork and knife needed, so your eyes never have to leave the TV. I recently devoured these while watching the all-American rivalry of the Red Sox vs. Yankees. However, the only saving grace of last nights game was these wings. Between the rain delay and the Sox loss, I was at least satisfied that I ate well.

For those of you that love the time-honored blue cheese dip, don't fret- these marry nicely with creamy blue cheese. And a bonus for finger lickers: there is no napkin required as you'll simply revel in the finger licking that takes place when you're finished.

Ma's Buffalo Wings

~12-15 chicken wings
~about 1/4 cup butter
~5-6 cloves of garlic, minced
~juice of one lime
~1/2-3/4 cup of Frank's Hot Sauce (this is the only brand we use!)
~salt and pepper

Season wings with salt and pepper. Cook in a 400 degree oven for 20 minutes. About 5 minutes before the wings are finished, melt butter in a large deep pot (a Wok is perfect for this). Add garlic. When the wings come out of the oven, toss them in the pot to coat with garlic and butter. Pour in the Frank's Hot Sauce, followed by the lime juice. Continue cooking on low heat a few more minutes. The sauce will thicken up just a bit. Transfer the wings to a plate and pour the remaining sauce over the wings. Serve with carrots, celery and blue cheese.

Links to check out!

2010-05-07T12:59:00.001-04:00

Each month I write a post for Farm to Table: The Emerging American Meal. It's a great blog to be part of- full of important and noteworthy information. I encourage you to become regular readers as they work to inform us all about everything from policy change to fun recipes to try with local ingredients.

Check out a dish I made featuring ramps: http://www.farmtotableonline.org/2010/05/a-spring-pesto/

And, as promised, here's a link to our pot luck from a couple weeks ago. I had such a great time and hope we can do it again sometime!

http://www.food52.com/blog/705_food52_potlucks

Farmer Jeff's Mushroom Tart

2010-04-29T19:05:00.003-04:00

I may be decent in the kitchen, but I'll be the first to admit that I'm terrible at small talk. I'm even worse at directions. When I had plans to drive to an unknown place and spend the afternoon with people I'd never met before... danger! In all honesty the anxiety I felt was only calmed by the mere fact that the affair was going to be all about food. I'm resigned to the notion that I will never be great finding my way around. I'm simply never going to be the person to trust behind the wheel of a car when you're lost. At this point in my life this is a flaw that I can accept. However, my inability to engage in small talk is something I'm bent on improving. It's not that I can't talk, I just want to be best friends right away. I want to take you by the arm, plop down on a couch and hear everything there is to know about you, preferably while we're eating something good. This is unrealistic, I know. Like I said, I'm working on it.

Sunday was a gathering of local women that are part of the Food52 community. It was such a treat to meet other ladies with the same passion for food that I have. Once I made it through introductions (after showing up late since I got lost!) I fumbled my way through small talk and hoped that my mushroom tart would get me "in" with this culinary crew. I think (I hope) it worked...

The tart is a recipe put together by our Uncle Jeff, who happens to be the owner of Not Enough Acres Farm in East Dennis, Massachusetts. Because they run a farm and supply local restaurants with their bounty, we assume they must have a magical kitchen that produces nothing but amazing food. I'm still talking about lettuce I had from their garden three years ago. Something else I've been commenting on for years? Farmer Jeff's mushroom tart. The crust was sweet, the filling savory. It made me giggle and run back for seconds. I loved that mushroom tart. Somehow getting my hands on the recipe seemed to elude me... until now.

It's easy, super tasty and worth sharing.

Farmer Jeff's Mushroom Tart

For the crust:

~2 C flour

~1/2 C brown sugar

~1/2 t vanilla

~1/2 t salt

~1 C butter, softened

Food process until well incorporated and dough forms. Press into fluted, removable bottomed tart pan. Bake crust at 350 for about 10 minutes. Cool.

For the filling:

~4 oz. goat cheese

~3 handfuls of mushrooms (I used a variety), sliced

~splash of white wine

~olive oil/butter

~salt and pepper

Sautee the sliced mushrooms in olive oil or butter for a few minutes. Add wine and continue cooking until the wine cooks down and the mushrooms are soft. Season with salt and pepper to taste. Sprinkle goat cheese all over the top of the cooled crust followed by the mushrooms. Lightly press the filling down and make sure the mushrooms are evenly distributed. Bake another 20-25 minutes.

Check back for a link to the details of Sunday's Food52 brunch!

It's a Girl Thing

2010-04-24T13:10:00.004-04:00

I find that reality has left me little time for frequent adult play dates, so I was delighted when my friend Emily (special lunch bag girl) wanted to have a ladies night. Before we even verbally nailed down the specifics of what such an evening would entail, we were both thinking the same thing. Call us homebodies, boring, or what you will, but our fun evening was rather simple: long walk outside, tons of food and wine, and a good tear- jerker. Some girls go out and party and drink pink things with names like Flirtini when having a ladies night. Emily and I work with 18 preteens all at the onset of puberty, 15 of which are boys. Come Friday night, our energy levels are low. Partying, dancing, and drinking flirtinis or evening being flirtinis, is simply out of the realm of possibility for us. Now rereading all that I just wrote confirms my recent suspicions: I am aging. What's next? Will I begin to complain that kids aren't what they used to be? Or that when I was in school movies only cost $5? Wait... I already do that. Sigh.

Judging by our menu, it was rather obvious what we were both hankering for: bread and cheese (and wine, always craving wine). We started with Emily's spinach and artichoke dip which came out bubbly and cheesy and paired perfectly with our first glass of wine. There was nothing complicated about our dippers: Triscuits and carrots. We rationalized that the nutrient-dense spinach, which undeniably improves the health benefits of this dip, completely cancels out the calories of the 4 kinds of dairy products mixed in. We followed that up with herb filled white pizzas drizzled with balsamic butter sauce. This paired perfectly with our second glass of wine. The additional helping of pizza mated remarkably well with our third glass of wine. Seeing any patterns? You may not believe this next statement, but even the chocolate oatmeal cookies found themselves partnering up with a glass of red. Try pulling that relationship off with a pink flirtini, ladies.

White Pizza with Balsamic Sauce on Herbed Crust

~1 bag of Trader Joe's herb pizza dough
~1 cup shredded mozzarella
~1 cup shredded fresh Parmesan
~About a pint of cherry tomatoes, halved
~Balsamic butter Sauce (click here for the recipe)
~olive oil
~salt and pepper

Preheat oven to 425 degrees.

Let your dough sit out for about an hour to make it easy to work with. Using a little flour, dust your pizza stone (or whatever you may be using to roll out the dough). Brush olive oil over the crust and sprinkle with course salt and freshly ground pepper. Top with cheeses and nestle the tomatoes in all over. Cook for about 12 minutes or until the cheese just begins to brown on top and the crust is cooked through (it, too, will begin to brown slightly). Cut into slices. Drizzle each individual piece with the balsamic sauce and dig in. Trust me, you'll go back for seconds.

Short & Sweet

2010-04-18T12:13:00.003-04:00

My husband likes to say, "brevity is the soul of wit."

Others offer advice along the lines of keeping things "short and sweet."

However, I often find myself being wordy. Really wordy. I was voted most talkative in both middle school and high school. Apparently I've got a lot to say. Maybe this is why I have embarked on the adventure of blogging: I can say as much as I want without anyone ever telling me to quiet down (at least not yet, anyway). Maybe it is also why I am a teacher. I'm on stage all day yapping away at 10 and 11 year olds pretending to listen. Pretending is the operative word here. But some kids do listen. One in particular was listening the day I mentioned what a terrible baker I am. In fact, she brought in a recipe for me to try that requires no baking at all. Like the little princess that gave this to me, the recipe is short and sweet. It's chocolate and oats, sugar and vanilla and not even so much as a turn of the oven dial. This is my kind of baking.

In the interest of avoiding my inherent need to say too much and follow the advice of others, I will leave you with this one last thought: one of these rich chocolate gems goes a long way, making it the perfect sweet treat if you're trying to avoid over indulgence. One cookie + one coffee or tea= a nice way to unwind at the end of a long day... talking.

Unbaked Oatmeal Cookies
makes about 30 cookies
~2 cups sugar
~1/2 cup milk (I used skim)
~1 tsp. vanilla
~5 tbsp. cocoa powder
~2/3 cup peanut butter (I love Skippy's Natural)
~2 cups quick cooking oats.

Directions:
Combine sugar, milk and vanilla in a medium sauce pan. Bring to a rolling boil and let boil about one minute, stirring often. Add peanut butter, oats and cocoa. Stir thoroughly to combine all ingredients. Spoon onto waxed paper and allow to sit for one hour. Store in an airtight container. If the weather is hot, I would recommend keeping them in the refrigerator.

Babies, Broken Bones, and Stuffed Pizza

2010-04-13T20:59:00.001-04:00

This past weekend I was away helping to throw a baby shower for my little sister. Sure, she's in her mid twenties, married and about to birth her first child, but that's irrelevant because in my mind she'll always be the little girl I told that Santa Claus didn't exist (she was only 6 at the time). To sum up the weekend: there was a party, a broken bone, time spent between baby balloons and pink cigars and the hospital with orange jello. You simply had to be there.

In the midst of all the commotion and party details, I forgot to eat well. Even during the party I found myself too involved in the Lime Rickey's and mimosas to eat the right stuff. During my 3 and a half hour ride home on Sunday evening, I realized I was in need of some good home cooking. I knew I didn't want to cook so I was crossing my fingers that my husband was going to light up the kitchen and welcome me home properly. If you've read previous blog entries, you would have easily guessed that he did just that.

I'm not going to lie: I love Pizza. I find the simple fact that it combines bread, cheese and other tasty treats, with a touch of sauce, to be a brilliant combination of food. Swap in salty olives for sweet pineapple, or fresh mozzarella and ricotta for sharp cheddar and shredded mozz-- brilliance! Throw in meats and vegetables or even bananas and chocolate- you almost can't go wrong. Pizza must have an infinite number of topping combinations. In my life time I won't be able to even scratch the surface of all the combinations there are, but a recipe my husband came across brought a new mix of flavors to my taste buds. As I was biting into dinner, I didn't know if I was more delighted by the fact that my husband watches Food TV without me (always thought it was because of me) or that he had a beautiful table set with an open bottle of red and dinner timed perfectly to my arrival. Who's luckier than me?

Stuffed Pizza (Antipasto Calzone)
recipe by: Giada DeLaurentis
Ingredients

All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
Cornmeal, for dusting
2 cups (8 ounces) shredded provolone cheese
2 cups (8 ounces) shredded fontina cheese* see Cook's Note
1 (4-ounce) salami, diced into 1/2-inch pieces
2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
1/4 cup coarsely chopped kalamata olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten

Directions
Serving suggestion: warm marinara sauce
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

Are You Gonna Eat That?

2010-04-06T18:39:00.001-04:00

I'm always looking at what everyone else is eating. Likewise, I'm frequently asking what people have eaten for dinner the night before or what they are planning to eat for upcoming meals. I've never thought about whether this could be considered odd to some and I imagine that I will continue this line of questioning for as long as I am alive to eat and cook. If you are in my path, you may be subject to my oddities and obsession with what you're eating. I apologize in advance.

Much of the reason I do so much food investigation is simple: I'm inspired by others. I love to recreate meals I've had as a child, meals I eat at restaurants, see on TV, and read in magazines. Lately I've been inspired by the people I eat lunch with on a daily basis. My co-worker and friend, Emily, brings a lunch bag to work like I've never seen before. This rather petite woman packs a bag like she won't have access to food for at least a week. It is almost as though it is a magician's special lunch bag; things just keep coming out of it even though there can't possibly be enough room for the amount of Tupperware she puts in there. I admire this kind of lunch packer, though. I am a minimalist when it comes to lunch. I pack only the essentials and by afternoon I'm cursing myself for not bringing more to munch. After years of this same gripe with myself, I have yet to learn. Instead I admire Emily's abundant lunch bag with longing eyes and say things like, "oh, well if you aren't going to finish it, then I guess I'll try it" when she offers me bites of this and that. Soon enough she'll catch on to my seagull style and may begin to be less generous when she figures out that I'm always secretly hoping she'll dole out some food my way.

On a couple of occasions she has brought in this fragrant and fabulous broccoli salad. My first whiff had me salivating and saying my secret little prayer ("please offer me a bite, please offer me a bite"). Sure enough, I got a mouthful of sweet, tangy and salty. This past weekend I took a shot at recreating this salad. I think Emily would have been proud. It's a perfect combination of sweet and salty, tart and mild. If you have trouble fitting in fruit and vegetables, this is a perfect way to do it! It comes together easily and the longer it sits, the better, making it a perfect lunch take-a-long.

We served it alongside bison burgers. Ladd and I love this alternative to the usual red meat. It's lean and tasty and makes even a burger seem special. You may be surprised to learn that bison has less fat than an equal amount of skinless chicken! Check out bison central to learn more about this tasty protein.

Who needs burgers and fries when you can have bison and broccoli instead? Healthier, tastier and easy to make. To take this full circle, serve it with a natural soda. Seltzer water and a squeeze of lemon, or splash of of orange and you've got a soda that, in my mind, tastes far better than that sugary stuff in a can. And with the weather in D.C. reaching 80 and 90 degrees, it was like having a little sneak preview into some summer favorites.

Broccoli & Apple Salad

serves: 2-4

Ingredients:

1 large broccoli, stem cut off so you have little florets

1/2 red onion, small dice or thin slices

1 apple, large dice

1/4 cup blue cheese

lemon juice from half a lemon to keep the apples from oxidizing

Dressing:

1 tbsp. mayo

1/2 tbsp. mustard

splash or two of balsamic vinegar

two splashes of red wine vinegar

2 tbsp. blue cheese crumbles

salt and pepper to taste

Mix the salad ingredients in a bowl. Mix the dressing ingredients in a jar or salad dressing bottle and give it a good shake until all the ingredients are mixed together. Pour over the broccoli salad and stir until all is well coated.

Pasta so good you might choke!

2010-04-01T19:49:00.004-04:00

Wednesday, otherwise referred to as Hump Day, can be a lot of things. It can be slow and painful simply because it's right in the middle of a work week and you feel like you may never make it over the hump. Or it can be the better side of the hump all day long; the weekend is in sight! This week my hump day was purely fabulous. Admittedly it may have had something to do with the fact that I'm on spring break, but that's only slightly relevant.

I woke up to sunshine and happily sipped my Starbucks Columbian blend on the porch next to my BFF yellow lab and smiled at everyone trudging on to work.
I met my husband for lunch and we went to one of my favorite spots in Rosslyn: The Brown Bag. I had the Parisian sandwich (I simply can't bring myself to get anything else). This sandwich brings together brie, basil and tomato drizzled with olive oil, sprinkled with pepper and grilled between two fresh slices of french bread. Délicieux!
The cherry blossoms are finally in bloom. It feels like a spring fantasy land.
I ended my evening by making the best pasta dish... and by best I mean the best.

I have grown rather fond of anchovies. I almost feel bad that they have such a stigma. People eat all kinds of fish but these little miniature swimmers unfairly get a bad rap. In my opinion, everyone should give them a try, especially in a pasta dish. They have a fantastic and deep salty flavor that no kind of salt shaker will give you. Add some other great ingredients to the mix and this recipe will be your next favorite pasta dish.

Start to finish, this dish should take about an hour. If you're anything like me and get sidetracked by vino, phone calls to your sister, Bon Appetit magazine and other distractions, it could take all night. I actually started making this meal at 6 and didn't end up eating until 9:30. What can I say? Imagine what a failure I am at Rachel Ray's 30 minute meals.

Before I share the recipe, it's worth veering off for a side story. I was so excited about how this dish came out that I was rattling on and on to my husband, in between mouthfuls of pasta, about how fantastic I am at creating impromptu recipes. Truly my hubris was shameful, but it seriously is that good. But culinary karma decided to put me in my place. I choked. When I say choked, I mean I could no longer breathe as a result of something lodging itself in my throat. All of a sudden my bubbly little chatter was replaced with my husbands, "Are you choking? Are you really choking?" Thankfully he had recently completed First Aid and was behind me doing the Heimlich Maneuver. All is well that ends well and we both learned something in the process. Ladd knows he can truly do the Heimlich and I learned it's better not to talk with my mouth full. Ok... maybe I also learned not to excessively tout my culinary achievements. Fair enough.

Pasta So Good You Might Choke:
serves two with leftovers

Ingredients

1 teaspoon anchovy paste.
1 can organic diced tomatoes, drained but reserve the juice
1 small can kalamata olives (or your favorite kind)
1 onion cut in half then sliced thinly
5-6 garlic cloves, peeled and smashed (no need to chop)
8-10 small rounds of salami, sliced into thin strips
1/2 box whole wheat spaghetti
fresh parsley
olive oil

Preheat oven to 350 degrees. On a sheet pan spread out your drained tomatoes, onions and garlic cloves. Drizzle a little olive oil on top and sprinkle some pepper (no salt). Bake for about 45 minutes, stirring half way through. This will dry out your tomatoes a little and make the garlic cloves so sweet and soft.

In a wide sauce pan over medium heat, drizzle about 1 tablespoon of olive oil and add the anchovy paste. Give it a good stir then scrape in your tomato mixture. Add the olives, salami and a little bit of that reserved tomato juice to give it some moisture. Reduce the heat to medium low and let everything dance together for about 10 minutes. Add the pasta once it has finished cooking and get all the good stuff mixed in nicely with those spaghetti strands. I added a little more tomato juice as well. That's it! Serve and enjoy.

Side note: the dish is a little on the salty side so taste it before adding any more salt. I was out of parmesan cheese, but I think it would top this dish nicely. I served it with some red wine and cheesy garlic toast to make this an ultimate comfort dish.

Anchovy Paste
http://en.petitchef.com/

Game Night Pizza!

2010-03-29T09:56:00.006-04:00

While the spring season may have officially sprung, it appears as though it is simply teasing us. This weekend was cold and gray! Saturday had me searching through my storage pile for a sweater and cursing that I'd packed up my scarves. Needless to say, staying indoors playing games and watching funny movies became the theme of the weekend.

Allow me a moment of gloating: We're playing Trivial Pursuit and I am behind by 3 pies (first thought- I'm toast!). Ladd came out of the gates ready to play (it didn't hurt that he got the easiest pie questions). But I managed to pull through and out- scored Ladd by ONE pie in the end. Woohoo! Champion! Sadly, though, I got my ass kicked in four games of Cribbage. Each and every one was neck-and-neck but I never seemed to pull off a win. (sigh)

What goes better with movies and games? Pizza! Don't be frightened, though. I did not order Pizza Hut this time (phew!). In fact, this pizza was pure snazz all the way. Slow cooker BBQ chicken, homemade onion marmalade, and crimini mushrooms. The best part of all? I didn't spend a dime on making this! I was poking through the meat cases looking for chicken thighs and a lady approached me asking if I would be willing to take a survey from Purdue Chicken. I am an EASY TARGET and have a real challenge saying no. Seriously, there were three other people right near me and she chose me. But she had a friendly look and I had to imagine that plenty of people turned her down over and over again. What did I get for being such a push over? A gift card to Harris Teeter (our grocery store). Plus- if I answer a few more questions in a week when they call me, I get another gift card for twice as much. It's like Christmas in March! However, these kinds of "lucky" situations don't always turn out so good. Just a month ago I was wooed by an internet ad that offered FREE UGGS (yes, I'd had too much wine). Two clicks and we were inundated with telemarketing calls for weeks. Eventually I had to learn to say: please leave us alone. I just wanted free Uggs! (They were pink... so cute). I never got the boots, but I got plenty of heavy sighs and cranky looks from my husband every time the phone rang (and rang, and rang).

While you may not be as lucky as I was when buying your ingredients, this is truly a budget friendly and flavorful meal. I buy the refrigerated dough balls in the deli for less than $2. Chicken thighs are almost always cheaper than breast meat and cook up so nicely in the slow cooker (had I bought them, they would have been under $3 for a little more than a pound). All together I would have paid less than $15 for this meal. That's a steal! It made enough for my husband and I to have dinner and lunch for today.

There are a couple steps that need to be completed before you're ready to assemble your pizza.

First and foremost, the chicken needs to be slow cooked. I tossed my package of thighs in the cooker with about 1/4 cup of broth and 1/8 cup of red wine vinegar. It cooked at 250 degrees for just under 4 hours. When it's done, it should very easily shred with a fork. For convenience, I used a bottled BBQ sauce. I only added about 1/4 cup- just until the chicken was covered.

While that's cooking, get started on your red onion marmalade.

2 red onions, peeled and cut in half, then sliced thinly
1-2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons of red wine vinegar
2 tablespoons brown sugar
couple bay leaves

Add the olive oil to a saute pan and toss in your thinly sliced onions. Keep on LOW heat for about 15 minutes. Your onions should begin "wilting" a bit and looking more translucent. Add the garlic and bay leaves. Cook about 5 minutes more. Stir in the vinegar and brown sugar and continue cooking on low for an additional 20 minutes, stirring every few minutes. If the onions look too dry during that time, add a splash more of vinegar. Allow the onion mixture to cool and place it in an air tight container in the fridge until you're ready to use it.

To complete the meal...

Get your dough ready (whether it's fresh or a Boboli already made pie). I can never roll out a circular shape. It's always a lopsided rectangle or parallelogram. I'm "circle challenged" I guess.
Add 2 tablespoons of red sauce mixed with an equal amount of BBQ sauce and, using the back of a spoon, spread it over your dough leaving about a one inch border.
Spread your chicken mixture, onion marmalade and sliced mushrooms all over the pizza.
Cover with shredded mozzarella (we used almost a whole bag which is 2 cups).
Place your pizza into a preheated 425 degree oven for 12-15 minutes.

Here's the surprise ingredient: BLUE CHEESE! Add some crumbles over the top of your cooked pizza and let it melt for a couple minutes before serving. The sweetness of the other ingredients pair perfectly with the blue cheese.

Another fantastic thing about this meal, especially if you're on a budget, is that not only does it afford leftovers, but you'll have extra chicken and onion marmalade left over. Later in the week we're planning to have BBQ chicken sandwiches on toasted buns with melted cheese, topped with the onions. A cold broccoli and blue cheese salad will pair very nicely with it.

What's your favorite pizza topping? We're always looking for new combinations to try on our next rainy day!

One Last Winter Casserole

2010-03-24T18:41:00.004-04:00

Spring brings with it an opportunity to break out of our winter shells, both literally and figuratively. Put away the goose down coats, roll up the extra blankets and open the windows as mother nature lets out a big yawn and breaks from her winter slumber. Maybe I should rephrase that... she definitely wasn't sleeping in our neck of the woods given that we spent the better part of the winter buried under snow. Maybe I should say that Mother Nature breaks out of her cranky winter mood and lightens things up a bit. In the past 10 days or so of warmer weather and longer days of sunlight, I have even managed to break out of my cranky winter mood. The sun has never felt so good! I have also managed to completely clean out and reorganize my closet. Oh my. Double oh my. As I do each year, I try on my clothes and get increasingly excited for tank tops and open toed shoes. I realize that sounds borderline crazy but it serves a practical purpose (tell me there are others of you out there that do this!). It helps me determine just how much shopping I need to do this spring. Turns out I need to do... a lot. I guess all that time I spent feeding my face this winter caught up to me! I spent more time lying on my bed tugging up the zipper with all my strength than I did posing in front of my mirror putting together future "cute" outfits. It appears as though I need to spend more time reading The Healthy Apron to revamp my weekly menu in the coming weeks. The good news is that spring vegetables aren't as heavy as winter potatoes and squash. I'm looking forward to the arrival of artichokes and asparagus!

While the logical type of recipe to attach to this post would be a light and healthy something-or-other that I cooked right after realizing I "porked up" this winter, I am ashamed to admit that I am doing just the opposite. This little piggy (oink, oink) is instead sharing a Bon Appetit recipe from this months issue. It's my last indulgence of the cold weather season before I pack up the heavy sauces and hearty, aromatic staples of winter cuisine and "spring" into the lighter and brigher. It seems Bon Appetit was doing a little revamping themselves- taking classic casseroles and giving them a new look and, more than likely, a better taste. I don't much recall eating tuna casserole in my early days. It wasn't even something my college roommates and I ate. The name tuna casserole makes me scrunch up my nose as though it's the most unappealing thing out there. I love tuna. I love casseroles. However, putting them together never did much to turn me on. Wouldn't you know it, though, Bon Appetit made it seem very appetizing- enough so that we decided to give the recipe a whirl. Instead of using a can of gelatinous soup and mixing it with chunk light tuna packed in water, this recipe calls for a roux and oil packed tuna. It even uses fresh herbs! (Little secret: I am fascinated with making roux. There's just something about the way it comes together that makes me all smiles). The final result was actually very tasty. I especially liked that it was topped with crunchy potato chips!

Tuna Noodle Casserole with Leeks and Fresh Dill (Bon Appetit, March 2010)

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
1/4 teaspoon celery seeds
Coarse kosher salt
1/4 cup all purpose flour
2 cups whole milk
1/2 cup half and half
1 teaspoon fresh lemon juice
8 ounces wide egg noodles
1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
2 tablespoons chopped fresh dill
2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation
Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.

Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.

Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Now bring on the healthy dishes!! :)

The Way to My Heart (Feed me)

2010-03-21T14:07:00.002-04:00

Ladd and I recently celebrated our 4th wedding anniversary. Each year we choose not to exchange gifts and instead celebrate through food (are you surprised?). The days leading up to this years anniversary we poured over online restaurant reviews, searched the food section of the Washington Post, and pestered our friends for worthy recommendations. After all this research we were finally able to narrow it down to a couple of noteworthy choices: Restaurant Nora and Komi. We started with Komi by reading a few reviews, all of which said it was by far the "best dining experience" they'd ever had. The descriptions of this place melted us and we thought for sure that this was the place. Then we looked at the prices. YIKES! It's true that we are madly in love and food, for us, does nothing but magnify our love... but $125 PER person was a little steep and that doesn't include wine. No thank you. Restaurant Nora was the first certified organic restaurant in America. I've spent countless moments in Kramer books (I may never go to Barnes & Noble again) flipping through her cookbook and always put my hand on my heart when I drive by the quaint little red brick restaurant. It screams romantic. The menu focuses on what's in season and the combinations she uses just seem like perfection. An easy sell, right? First opening for dinner wasn't until 10 pm. Yes, we're young. Yes, this restaurant seemed to have it all. But I know Ladd and I- a 10:00 reservation would have left far too much time to sample wine and champagne and would have left us half in the bag by the time dinner rolled around. I'm just sayin'...

By Friday we still hadn't settled on anything.

Saturday morning rolled around and we had no clue where we're going. My palms were sweating and my anxiety was high. The lead up to this had become so much bigger than originally planned. It was as if this anniversary would be made or broken based on a dinner! We live in one of the best cities in the country. It's full of fabulous eateries. How is it that we could NOT figure it out?

And then my wonderful husband said something that made me realize why I love him, "Holly, I know where we can find the best restaurant in town. It's called our kitchen and I'm certain we can get exactly what we want." My heart is fluttering all over again just typing this. HULLOOO- of course we should just make our own dinner. Isn't he brilliant? When we immediately found a parking spot at the Clarendon Whole Foods, I knew this was going to work out just great. If you haven't tried to find a parking spot there you may not understand how this can seem like a true stroke of luck. I've spent 25 minutes circling this lot for a spot in the past. It isn't pretty. Gorgeous spring flower bouquets greeted us as we walked in (a bunch easily found its way into my bag) and the vibrant colors of the produce section shouted out, BUY ME! Our grocery list came together as easily as bread and butter: scallops, clams, shrimp, saffron rice and tomato. For a starter it was Prosecco (which we toasted with on the beach 4 years ago), a variety of cheeses and crostini and for dessert we settled on a Whole Foods made, Key Lime Pie. After all, we did get married in Florida and this is the quintessential dessert for Floridians, is it not?

Cooking dinner together was the perfect way to celebrate our nuptials. There was no longer the worry of whether or not we'd found the perfect romantic spot. Our dinner was beautifully created and we were able to spend hours enjoying the flavors and each others company. I would certainly recommend this entire menu for a night in with someone you love.

First course

Assorted cheeses, local honey & crostini

paired with Italian Prosecco

Second course

Iceburg wedge with tomato, bacon, parsley &

blue cheese vinagrette

Entree

Clams, shrimp, chorizo & seared scallops

served with saffroned rice

paired with a 2007 Catena Malbec

Dessert

Key Lime Pie, coffee and Frangelico

**Any of these courses make your mouth water? Let me know and I'll be happy to send you the recipe.

Stuff My Pockets

2010-03-18T22:03:00.004-04:00

Each week Ladd and I plan our menu up through Thursday night. Lately we've taken turns, playfully calling our weeks "his week" and "her week." Part of this is because it's a bit arduous to carefully plan out a menu days in advance. Who knows on Sunday what we are going to want on Thursday night? The other reason we've started alternating our plans is due to style. Ladd is a comfort guy and often settles into cuisine that's traditional and satisfying. While it may sound cliche, he is a true meat and potato lover. I tend to want things like lettuce wraps and vegetarian cuisine. I am often met with questions like, "what else will we have?" or "where's the meat?" Additionally, we're both trying to be more mindful of purchasing seasonal ingredients that we can secure from our local farmers, which throws another hurdle into our planning. Not to mention the pressure that we give each other through the process. My new ideas can be met with some skepticism- and rightfully so; I've put in some real crazy ideas in the past that have not been celebrated with moans of delight after the first bite. In all honesty, it's just as important for Ladd to have that "this is delicious" reaction as it is for me to hear the "this is delicious" reaction. In the past, not hearing such validation has sent me to the bathroom in tears (just ask my sister and her husband).

This week was mine to plan and I was desperate to create meals that satisfied Ladd's need for each of the food groups wrapped up in a "comfort food" bow and my desire for unique meals that didn't fatten me up. I didn't quite succeed. On average, Ladd and I are culinary weekend warriors- we enjoy going all out Friday night through Sunday. Weeknights are reserved for a healthier approach (and, dare I say it, we even curtail the wine and beer). But something about this week forced me into total food hysteria. Tuesday night led me into an erratic detour from the regular expectation of a weeknight. But I swear I recently heard that Tuesday was the new Friday (or maybe that was my personal dream). When I planned Tuesday night I was suffering from a bizarre craving for a frozen boxed treat. Sadly I can't even say this craving was a childhood treat- I didn't even try these things until adulthood. I wanted a Hot Pocket. But had I actually bought those little suckers, microwaved them, and served them on a plate to my husband no matter how nicely I garnished it, Ladd may have gotten up and left me (forever). Let's be honest, though- those things aren't half bad. The idea of meat, cheese and veggies wrapped up in dough is a delightful idea. The Hot Pocket company just figured out how to make this idea convenient for the lazy American. I fell for it. But no longer! (I'm stepping up to my soap box). We stray from preservatives and convenience items. We have banished the microwave as a cooking source for our food. We avoid the middle aisles at our local Harris Teeter and stick to the fresh aisles. We frequent farmers markets and talk with the people that grow our food and we're reducing our carbon footprint.

All that didn't keep me from wanting a damn HotPocket (sigh).

Of course, when Ladd read on our menu the words, something like a hot pocket, he raised one eye brow and began querying for the deets. I had to talk him down a little, vehemently insisting that this was going to be a knock out meal. All the while my internal voice was telling me that I was crazy and simply trying to fulfill something that could easily be done by purchasing the actual item for $2.50 and eating them for lunch. Since my husband is a stellar guy, though, he let me carry on and made sure that I saw him pull the take out menu from our drawer to let me know he was already planning for backups. Talk about pressure.

Now let me toot my own horn... my little pocket turned out even better than I anticipated. It may have taken the better part of two hours to put together, but it totally satisfied my craving for hand held food and Ladd's passion for comfort. (Note to self: must stop drinking and talking incessantly while cooking. May get dinner completed faster if I did). Since I went all out on the crust and dangerously strayed from our healthy path, I even decided to wash my pocket down with a Sam Adams Noble Pils. I told you- it was food hysteria.

Recipe: makes 4-6 pockets (mine got bigger and bigger as I went along so this is a rough estimate)

Crust
2 cups flour
1 tsp salt
3/4 cup butter, cut into small cubes
1 cup sour cream

Add the flour and salt to a food processor. Toss in the butter cubes and pulse until the butter begins to incorporate. It will look crumbly. Add the sour cream and pulse again until dough forms into a ball all on its own. Pat it into a smooth ball and put in the fridge until your ready to fill.

Filling

This is the creative part. I used a mixture of ground turkey, drained diced tomatoes, olives, cheese and onion. You can use anything your little heart (or stomach) desires.

Assembly
Cut the dough in half to make it easier to work with. Spread some flour onto your cutting board and roll it out to about 1/4 inch thickness. If you want them to be symmetrical, use a bowl or large cookie cutter to cut out a sections for your pockets. If you are little more rustic, just cut a section of dough the size you want it. Place a large spoonful of filling on one side of the dough. Fold over the top half and crimp the edges to seal. Repeat until you've used all the dough. I crimped each one differently because I couldn't figure out which way I liked best. Place them on a non-stick baking sheet and put them in a 400 degree oven until golden brown; It took about 35 minutes to be ready. Serve with a side salad- it will make you feel better about the butter and sour cream dough.

Since we are lovers of hot sauce, I put out three flavors of Tabasco to add a little punch. I highly recommend the Chipotle Tabasco if you make the same version I did. It was a fantastic complement.

I heart garlic!

2010-03-13T15:52:00.003-05:00

Recently, my old stomping ground of Delray Beach, Florida held its annual Garlic Fest. My husband and I were disappointed when we realized it would be one of the first years we wouldn't make it to the festival centered around our favorite little flavorful bulb. You see, garlic and I are tight. I love its smell (why doesn't Febreze bottle such a scent?), its cute little packaging, and the fact that it fits in the palm of a hand but can be found with names like: elephant garlic. I also find that it is one of the most flexible ingredients out there. It's perfect in everything from eggs to salsa, meat rubs to Bloody Mary's (or is it Bloodies Mary?). You can roast it and spread the sweet result onto fresh bread, or mix it with oil and spices for a dip or glaze on roasted vegetables. It complements sweet flavors and rocks with savory. It's a sad day in our household if there isn't at least one clove of garlic on hand. A little research will show you that along with its flavorful punch, it also packs plenty of medicinal benefits, sometimes being referred to as a "wonder drug." It has been linked with preventing the common cold and flu (not sure if that includes swine flu or not; I venture to guess NOT because I ended up with it a couple months ago) and was historically used in helping to prevent the Black Death. And let us not forget its protection from vampires. Even Nostradamus was a fan of garlic... and didn't that guy know everything? One of my favorite little tid bits about garlic is that it has a "powerful antioxidant effect... [which] can help to protect the body against damaging "free radicals."" Living in Washington, D.C., any help I can get to prevent damage from free radicals is appreciated.

While I toss this little herb into almost everything I make, one of our favorite recipes uses garlic in both its whole and chopped state. The flavors result in both earthy and sweet flavors and the combination with swiss chard and chic peas make this side dish a total winner. The only caveat for serving this is that everyone needs to eat it. Otherwise, those that don't eat it will be wincing from the garlicky breath of their partners. The last time we had this at dinner I tried to talk to my cat and she snapped her head back so fast and shut her eyes as though in pain before running away from me at top speed. So I guess it should be stated that breath mints or a shot of Listerine would be appreciated if serving this at a dinner party. However, it's a fantastic side for steak or chicken and it's a great departure from the usual potatoes and squash that find their way onto dinner tables during the cold months. For those of you that only know the chic pea to be served in cold salads, this is a great new way to try them. I had no idea they could be served warm before this recipe! Most recently we served this along side chicken topped with goat cheese, cranberries and caramelized onion with parmesan garlic toast. It was a match made in kitchen heaven.

This recipe was featured in the January, 2008 issue of Bon Appetit magazine.

Ingredients
serves: 4

Garbanzo Beans

2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

Chard

2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Preparation

Garbanzo beans

Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Chard

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

Tribute to Carlo

2010-03-07T20:19:00.003-05:00

Spring, was that you? Are you here for good? Bringing me sunshine and daffodils? Or was this undeniably gorgeous day akin to an appetizer? Just a taste to whet my overwhelming appetite for greenery and warmer weather? Either way, I'll take it. M windows were open, the winter cobwebs vacuumed up, my dog next to me and my husband, wearing shorts and a t-shirt, swept away signs of winter from our porch. To make this Sunday even better, Ladd took up residence in the kitchen to create one hell of a bolognese sauce. Yep, this day was a perfect ten in my book.

The idea to make bolognese started when Ladd and I began reminiscing about our Florida days. We swapped favorite memories about places we used to frequent, things we used to do and the many people that affected our lives. This inevitably led us to the topic of our neighbor, Carlo and the time we ate the most amazing bolognese ever. Carlo and his wife were as Italian as they come: thick accents, warm smiles, and a kitchen that put out some rather tantalizing scents. Carlo didn't live next door to us full-time; it was simply a vacation home for him. When he was in town, I practically camped outside his kitchen window just to smell the aromas wafting my way. Then, one day, as if the culinary gods were answering our prayers, Carlo knocked on our door with a large bowl in his hands. He and his family were heading out of town again and they had lots of bolognese sauce left over. Instead of throwing it away he thought he would see if we'd like to have some. Would we? It was all Ladd could do to act nonchalant as he accepted this saucy gift. Before they even exchanged good-byes, I had the water boiling for pasta and garlic bread toasting in the oven. I just knew this sauce was going to be memorable. Boy was I wrong. It wasn't just memorable, it was life altering. It was deep and rich and clung to the pasta in all the right places. It was so complex that there was no way we could pin point all the ingredients. We ate it every day for a week. The next time we saw Carlo we stalked him for an opportunity to ask for the recipe. I know, ballsy right? The culinary gods were not generous that day and Carlo simply replied with, "I make my sauce with love." Ah, love... of course. Now, which aisle in the grocery store can I find that?

That was in 2006 and we're still talking about it.

But today Ladd donned his Iron Chef apron, pulled out the red Mario Batali dutch oven and declared a tribute to our old neighbor Carlo. The Frank Sinatra played, the Chianti uncorked early and the parmesan wedges sliced to snack on while he cooked. We researched sauces for the better part of an hour. In the end, we decided to try none other than Iron Chef Batali's real deal bolognese sauce with fresh pasta. This recipe was intense. When you look at it, your first inclination will be to feel overwhelmed. Go ahead and feel this way because that's just what it is- overwhelming. Ladd stuck with most of the recipe but we decided to go with a good quality beef broth instead of making our own "brodo" (Italian for broth). He also added tomato paste to thicken it up just a tad. It cooked for 5 hours (each of which became more and more difficult for me to stay patient). Mario also recommended making fresh pasta. We purchased this from the store as well since we don't have the right tools to make homemade (the KitchenAid attachment is now on my wish list). The end result was outstanding. Not only did I fall in love with the sauce or the fresh pasta (which is waaay better than dried), but I think I fell even more in love with my husband! He cleans, he does laundry and today he made a sauce that would have made our paisono, Carlo, proud. How could I not fall head over heels? I never thought we'd come close to replicating Carlo's sauce but Ladd proved that theory incorrect. I guess he must have used that special ingredient Carlo talked about almost 4 years ago... love.

Click here for a copy of the Mario Batali's recipe: Tortellini alla Ragu Bolognesi

Welcome Home!

2010-03-04T21:57:00.001-05:00

The following conversation recently took place between me and my husband.

The scene: I pull up to the curb of the airport to pick him from his trip to Florida...

me: "Welcome home! I'm so glad you're here!" (hugs and kisses and squeals of delight ensue)
husband: "Thanks! Florida was great but I sure missed you." (slight exaggeration, but who can remember exact words anyway?)
husband: "Sooo, what's cookin' for dinner, love?"
me: "Yeah, about that...."
You'd think that after five days of being apart from my husband (and living on different variations of polenta), I would have had some delicious concoction of "hello, I missed you" food. Nope. Instead I had a store bought rotisserie chicken getting luke warm in the backseat of my car. Not only that (yes, there's more), but I have yet to cook for either of us even once this week. To top it all off, last night we ordered pizza- and not from some snazzy hidden gem of a D.C.pizza parlor, but from... Pizza Hut. Stuffed crust. That's right, I said it (pause for screams of horror). And I call myself a food blogger.

So what's a girl to write about when she's horrified the culinary crowd with her lack of effort? Ahhh, not to worry, I've got back ups! As a matter of fact, this is a favorite of ours. I love it most for the color. It's like a rainbow on the plate: pineapple, bell pepper, carrots, scallion, and a vibrant sauce all on top of rice with meatballs. Delicious! I recommend it as a weeknight meal. You can even prep the meatballs ahead of time and freeze them to make it that much easier. In the past I've made my own sweet and sour sauce, but for this I just bought a decent bottle of premade stuff.

Sweet and Sour Meatballs over Jasmine Rice
serves two, plus leftovers

Meatballs
1 pound ground chicken or turkey
1 tablespoon ground mustard
1 tablespoon ground ginger
2 garlic cloves, finely minced
1 egg, whisked
roughly 1/3 cup of bread crumbs
salt and pepper

Vegetables
1 bell pepper, red and orange work well for color
1 can of pineapple chunks or freshly cut pineapple if in season
4-5 scallions, white and green parts cut on a bias
1 carrot, sliced very thin
Sesame seeds
One bottle of your favorite sweet and sour sauce

Jasmine Rice
cook according to the directions (I would make 4 servings, so you have some left over for lunch)

Preheat oven to 400 degrees. Mix all the ingredients for the meatballs in a large bowl. Add the bread crumbs slowly until the meat mixture isn't super loose. Take a small amount of meat and roll it around to form a little meat ball. Place on a sheet pan that's been sprayed with non-stick cooking spray. Cook in oven about 20 minutes.

Pour some olive oil into a large pan. Add the bell pepper and carrot and cook about 10 minutes. Once the meatballs are cooked, add them to the party. Put in the pineapple and a bottle of sweet and sour sauce (if you have a large bottle, add enough sauce to coat everything generously). Sprinkle a decent amount of sesame seeds and mix it all together. Cook a couple more minutes until pineapple and sauce are heated through. To serve, add a large scoop of the sweet and sour meatball mixture to a bowl of rice. Sprinkle generously with scallions.

Note: must be eaten with chopsticks!

Party of One? Your table is ready.

2010-02-28T20:23:00.002-05:00

I'm a total proponent of alone time. But when given the choice, I infrequently opt to spend time alone. Now that I'm married, a whole weekend alone is awfully rare. So when it comes along, truthfully, I'm a little excited. My single girlfriends tell me all the time that they don't cook for themselves because it's "too hard to cook for just one." Ok, so I admit, I've never actually lived alone- I've always had roommates. As a result, I don't truly know what it's like to cook for one on a regular basis. And every time one of my friends tells me they will cook more when someone special comes along, or that they ate cereal for dinner the night before, I sympathize on the outside and snicker on the inside (I know, shame on me). How can you want to eat more simply because there's someone eating with you? Isn't nourishing yourself with good eats important no matter if you've you got someone to spoon at night or not?

Then I became a cooking-for-one girl this weekend. The week leading up to this weekend, I was full of fabulous ideas and boasting what great dishes I would cook for myself. And then Friday night came and I was thiiiiis close to eating cereal. No joke. That's when the light bulb went on. For me, I enjoy watching others eat almost as much as I enjoy eating. I love knowing someone is eating my food and savoring it. Maybe that's how it is for others. Or maybe it's no fun washing and drying dishes alone and it all feels like too much work for only one person. However, there's something to be said for having great leftovers to impress your friends with at work, right? Since I'd been so high and mighty about feeding one mouth I kicked my own ass and got myself to the store and back to the kitchen to nourish my bod with something delish (all the while apoligizing to my single girls). Ironically (or maybe not), I chose all foods my husband does not enjoy: polenta, black beans and cilantro. The moment I know I'll be eating without my hubby, I immediately crave polenta. It's creamy, hearty and versatile enough to tango with tons of accompaniments. I wanted to add a little protein so I chose a black bean topping, and even added bacon for some crunch (don't want the whole dinner to be mush). The end result was something all singles out there can appreciate- it's a cinch to prep, a joy to eat, and there's very little to clean up afterward!

Single Girl (or boy!) Polenta with Black Beans & Veggies

polenta
chicken stock
2 tablespoons butter
shredded cheddar
half a bell pepper (red, orange or yellow) diced
half a small onion diced
1/2 cup cherry tomatoes, halved
5 or 6 button mushrooms, halved
1 can black beans, drained
1 large garlic clove, minced
2-3 slices of bacon, cut into small pieces and cooked up nice and crispy
cilantro
sour cream

Make the topping first, especially if you've purchased quick cooking polenta. Add some cooking spray or olive oil to a skillet and saute the bell peppers and onions until the onions become translucent and the peppers begin to soften. Add the beans, mushrooms, cherry tomatoes and garlic. Lower the heat and give it a stir every now and then while you prepare the polenta. Make the polenta according to the package directions by swapping in chicken stock for the water the package calls for. Stir in the butter and cheese once it has finished cooking. To serve, scoop a large helping of polenta into the center of a plate or bowl. Add the bean and vegetable mix on top. Top with a spoonful of sour cream, sprinkle with bacon and add a generous helping of cilantro. I adore cilantro. I once ate almost an entire bunch of cilantro on my way home from the store. I can't get enough... but a lot of people (my husband included) aren't big fans of the pungent little leaves. So it's your choice if you want to add it to this dish or not.

And as an extra bonus I have compiled a list of things to do while dining alone to make the experience feel less... well, less like "one" and more like "fun."

Play Jeopardy when it's on TV. You don't have to phrase your answers correctly and you won't embarrass yourself in front of anyone when you realize you don't know most of the answers.
Drink from your sexy wine glasses (everyone's got sexy glasses, right?)
Get a fantastic bottle of wine- you deserve it!
Dress up... if you look good, you'll feel good.
Practice your dance moves all over the house!
Buy a smut magazine and make fun of the stars.
Sing at the top of your lungs, you'll sound great. You can even serenade your pets.

Cook Me Slowly

2010-02-25T22:59:00.002-05:00

I know there are plenty of people out there similar to me. People that have favorite utensils, pans, and bowls (even if they have an odd number). People that refuse to get rid of something simply because it's done nothing wrong; it has just been used over and over and aged some along the way. I have something in my kitchen that fits such a description: my crockpot. It's no longer especially attractive or gleaming with newness. It's got an old fashioned spin dial- no digital, stainless steel or locked lid. Its temperature gauge is a little off and it's permanently stained in some places. But I love it. I genuinely love it. It's done nothing wrong but slowly and gently cooked everything and anything I've placed in it. It has filled every home I've had with the most amazing and comforting aromas. It has added happiness during football Sunday, warmth in the middle of the winter and a level of convenience during any night of the week. When I consider purchasing a new, sleek and shiny, top of the line slow cooker, I feel as though I'm cheating and immediately feel remorseful and change my mind. We're that tight.

My crock pot was a gift from my mom shortly after I graduated college. At first I thought, "great, now what do I do with this thing?" In spite of my initial indifference, I did take a shot at cooking something in it and the first thing I made was pulled pork. Admittedly, after that first use, it didn't spend much time slow cooking anything during the next couple years and instead spent the majority of our early years together stuck in the back of a cabinet. But one day, living in Florida, it came out of storage and our relationship blossomed. Now I could probably dedicate a blog solely to the use of my crock pot and I've even nailed down one amazing recipe for pulled pork (which I'll even eat now!). But pulled pork, while a logical recipe to share given its appearance twice in this post, is not the recipe I'm choosing to share. Instead I'm opting for something we made recently. I don't even have a real name for it but maybe I can settle on... Asian BBQ Short Ribs. We picked up our ribs at our local butcher in Eastern Market with no idea of how they would ultimately be served. But my husband and I knew one thing for sure: they would meet our slow cooker and they would love her. In the end I settled for a mix of some Asian inspired ingredients- hoison, soy, rice wine vinegar along with some other staples such as ketchup and honey. After eight hours of super low heat the short ribs were undeniably tender, juicy and finger licking delicious (did I just write finger licking? I'm almost embarrassed). We served it with fresh brussel sprouts we picked up at one of the local vegetable stands and the combination with the ribs and rice was a perfect match.

Disclaimer- I've said it before and I will continue to do so. I am NOT a good measurer. These measurements are estimates and may need to be altered to please your palate. I often just throw in heaping tablespoons of something and smaller teaspoons of others, then alter as I go until the flavor makes me grin. So forgive me if you choose to follow the measurements to a "T" and they don't work out just right.

Ingredients
3 pounds of short ribs (serves two plus lunch leftovers)
couple heaping tablespoons of hoison sauce

8-10 shakes of soy sauce

8-10 shakes of rice wine vinegar
about 1/2 cup of ketchup

2 tablespoons of honey

1 bottle beer- any light beer will do
4 scallions, white and green parts sliced on an angle and set aside
2 cups cooked white rice (make shortly before serving)

Mix the hoison, soy, vinegar, ketchup and honey together in a large bowl. Stick your finger in it and give it a taste. Adjust as necessary (it should be sweet and slightly tart with a deep flavor from the hoison). Set aside just under 1/4 cup of the sauce to drizzle over the ribs when they finish cooking. Take the short ribs and toss them in the remaining sauce until they are well coated. Place them in the slow cooker. Pour 1/2 bottle of beer over the ribs. Drink the remainder even if it's 9 am. You will feel like a total rebel and it will undoubtedly put a smile on your face. Cook on low heat, about 225, for 6-8 hours. Check to make sure there is enough moisture about 1/2 way through the cooking time. If not, add more beer, and feel free to polish this one off too. I also like to flip my ribs over at this time to be certain both sides are receiving the love of the beer. About 20 minutes before your happy meat is done, cook your rice. You can choose to serve your ribs with or sans bone. I went without because they were falling off of them anyway. It also gave me a chance to trim off a little fat so my husband and I could do our best to enjoy an evening where we weren't picking our teeth throughout the meal (it keeps the sexiness alive, ya know?).

To serve, pile some rice in the middle of your plate. Take the meat and pile in the middle of the rice. Drizzle some of your set aside sauce over the top and around the rice. Sprinkle with scallion and serve.

What are some of your favorite slow cooker meals? While I have hundreds (literally) of recipes, recommendations from real people will make it in my pot before a cook book recipe will. So share!!

Recipe for a bad day

2010-02-23T18:35:00.002-05:00

Whether it's psychological or not, Mondays have a distinct tendency to be bad days. Eventhough I am a fairly upbeat, happy kind of girl, Mondays almost always get me. Maybe it's the fact that the weekends are never long enough or the realization that all those things I brought home to work on, stayed in my unpacked bag (and sometimes they never even leave my car!). This Monday was no different, though I suspect its "badness" was fueled by the snow that has now turned black and continues to sit in large piles every where I look. I'm yearning for cherry blossoms and song birds, spring fever and baseball seasons opening day (Go Sox!). So I planned ahead. I decided that I would schedule in a comfort meal for this Monday. Something I could dive into and immediately feel better. Something that would feel like the food equivalent of a hug. That something was chicken pot pie. My memory of pot pie involves a flimsy tinfoil tray and perfectly square cut potatoes with a hint of chicken. I also recall always burning some part of my mouth and not being able to taste anything for at least 3 days afterward as a result. They were always really small yet contained enough calories to satisfy three peoples' daily caloric intake! As an adult, I wanted to make something healthier that still allowed us to eat for the rest of the day without having to hit the gym for 3 hours. What I didn't want to do was detract from the comforting qualities of a miniature meat and veggie pie. Mission accomplished. Some people make pot pie on a large scale... one pot and everyone digs in. But when something is really good, (and this recipe is in fact really good), then it's rather difficult to share. I opt for individual servings, but I serve them in crocks, not flimsy tinfoil trays. I also take some help with the pastry (which is just a way of saying that I cheat). While I'm certain there are chicken pot pie recipes that will knock this one out of the park, this recipe does just what I need it to do. It hugs me.

Recipe for a bad day:
Serves 2 people

2 oven safe individual size crocks
2 medium carrots, finely diced (small is good, they cook faster)
2 medium celery stalks, finely diced (keep all the veggies the same size for even cooking)
2 little potatoes, red bliss or similar, cut into little cubes
3/4 cup pearl onions (I use frozen for convenience)
1/2 cup frozen peas
About 2 cups chicken stock (give or take)
3 tablespoons flour
About 4 tablespoons butter
2-3 boneless, skinless chicken thighs
Pillsbury Crescent Recipe Creations dough (it's the crescent roll dough w/o seems)
fresh or ground thyme
salt and pepper

Pre heat oven to 375
Prepare your chicken by slicing the thighs into bite size pieces. Season 'em up a bit with some s&p. Add a little olive oil or cooking spray to a skillet and cook the chicken until they are mostly cooked through. A little underdone is perfectly acceptable as they will be finished off in the oven.

Drop two tablespoons of butter into a wide sauce pan with high sides. After it melts a little, add the carrots, celery and potatoes. Season with salt and lots of pepper. Cook for about 6-8 minutes tossing them around every now and then. Add about a half cup of broth to the veggies. Continue to cook until the veggies have soaked up all the broth. Add the onions and peas and another half cup or so of the broth. Turn heat down to low.

Roll out your dough. It's one long sheet so you will need to evenly divide it into 4 sections (you don't need a ruler, just do your best, it's pretty forgiving). Take one sheet and create the bottom crust of your pie. It's the shape of a rectangle so you'll need to squish and push and play with it a little (an excuse to play with food!). It should completely cover the bottom of your bowl and most of the sides of your bowl. Repeat this procedure with another piece of dough and your other crock. Bake in the oven until they are mostly done, about 9 minutes or so. They do puff up a little, but it's no big thing because your filling will put them back in place.

While your bottom crusts are baking, go back to your vegetables. Add the chicken, the rest of your butter and three tablespoons of flour. Stir it all together and add more chicken stock until you have reached a nice creamy consistency. It shouldn't be thin like soup but you also want it to have enough liquid to keep it from being too dry once it's in the crust (think of the consistency of gravy). Cook for another couple minutes to get it all incorporated and so the taste of flour dissipates. Throw in your thyme. I love pepper, so I usually add a couple more hits of that. I'm cautious with the salt since the broth is typically salty enough.

Now scoop the filling into each of your crusts. There is a chance that you'll have leftover filling, but it's unlikely if you're generous. Take the top half of your dough and lay it over your filling. Remember that your bowls may still be hot, so work quickly and carefully. Again you'll need to squish and pull and play around. If not every last bit of the top is covered, don't worry about it. You're going to eat it and like it either way- promise.

Pop the pies back into the oven and cook for 12-13 minutes or until the crust on top is golden. Let them sit for a few minutes once you take them out so you don't burn your tongue (see? I've learned a little from my experiences!).

Serve alongside a green salad and, if you really want to make it a throwback meal, a tall glass of milk. Then prepare to receive one healthy, happy culinary hug.

My Man's Got Mussels

2010-02-20T22:18:00.003-05:00

How do you know it's true love? When your husband is willing to placate your every food whim. And a girl like me has a lot of food whims. Today I needed lunch, farmers market, AND Trader Joe's. At first read, this may not seem like a huge feat. So what? Three stops, no big deal. But you haven't been to the Trader Joe's at Bailey's Crossroads (and if you have, you feel my pain... lots of pain). The plaza sits in the middle of two incredibly busy streets and the parking lot is too small for the three major stores and 7 or 8 other little shops and eateries. Top that off with the fact that at least one quarter of the parking lot is taken up with 12 foot piles of snow, and it's a recipe for major anxiety. But a girl needs what a girl needs. Sadly that girl also needs her husband to take care of the driving because the sheer idea of a trek to Trader Joes panics me to the point of needing a xanax. Last week when I tried to go solo, I actually took off a guy's side mirror with my own. Cramped quarters. But they've got a great cheese selection (which we didn't need) and a neighborhood vibe- most likely because every neighbor is in the store at the same time. So, yes, we had to go. Our actual shopping trip lasted 15 minutes but the wait in line was 30, resulting in an impulsive purchase of homemade apple pie and a sprint for whipped cream once we actually made it to the register.

But it was all worth it, because my man got mussels.

And you may or may not know they are actually an aphrodisiac. After all, Aphrodite was born of the sea and therefore not just the lovely oyster gets the fame for love inducing seafood. So all this and he wants to feed me love food? I am one lucky girl. As a result tonights post is all about Ladd and his mussels. It is also worth pointing out that nothing for these mussels was even purchased at Trader Joes (it was all for my dinner instead). True love indeed.

Ladd's Mussels

1 pound farmed mussels
2-3 cloves of garlic, minced
2 tbsp. olive oil
1 can organic diced tomatoes
2 cups white wine
2 cups chicken broth (this varies)
crusty bread for soaking up the juice because you will want to do just that

Since the mussels are farmed, you won't need to debeard them, but you should give them a rinse in some cold water. Discard any mussels that are already opened as they are no longer alive. Using a deep sauce pan, add the olive oil and garlic and saute for just a couple minutes. Add the wine and tomatoes with their juice. Bring it just to a boil. Toss in your mussels to bathe in the broth and add enough chicken broth to just cover them. Put a lid on it. Cook for about 5 minutes or until the mussels have opened up. Discard any that didn't, they clearly don't want to join the party. Meanwhile, slice up some bread. We toasted ours a little for some added crunch. Do what makes you happy. Split the mussels, broth and all, between two bowls. Top with some of your bread and enjoy over candlelight.

One final note: As I watched the mussels take the plunge into a bath of wine, garlic and tomato I actually considered what that might be like for me... soaking in a hot tub of tomato and garlic. It brought a smile to my face and I almost envied that mussel. Is that weird?

Dippin' into love

2010-02-17T21:54:00.002-05:00

When I awoke yesterday morning, I was smacked with the almost painful realization that I was heading back to reality. Back to the day-to-day. Dug out from under the snow and the expectancy of clear skies in the forecast, I could no longer spend my days living in my pajamas creating and eating new recipes. The horror.

The truth is that I only spent the first week of our snowcation in my pajamas. The second part was full of shoveling, fighting other patrons at the grocery store (I was almost part of a scuffle over the last package of toilet paper), and enjoying some good quality time with our friends visiting from Rhode Island.

Disappointing as it was to bid adieu to our friends as they travelled north while I rejoined the morning commute, I still had the memories of my weekend-- full of great food, too many drinks and the right amount of laughs. One of our memorable food nights (admittedly all of them were memorable in their own right), was our Valentine's Fondue evening. Not only did we rock one fantastic meal, but it was interactive to boot.

The first time my husband and I went out with this dynamic duo we met at The Melting Pot for a fondue feast of cheese, seafood & tenderloin and a decadent finale of chocolate fondue and fruits. We have always had fun ( and great service-Thanks Amanda!) at the MP in south Florida and we thought surely this time would be no different. But it was different indeed. In their defense, the restaurant had just opened their doors two days prior to our dinner night. It was painfully clear that they still had some learning to do. I have learned from that very experience not to make reservations at a brand new establishment until they've worked out all the kinks. However, the night was still a blast and we very quickly learned how easy going our friends could be as a result! (phew)

Since we were spending the holiday of love with our BFFs, I decided to recreate our first dinner date with them. The difference? I'd keep their drinks filled and wouldn't make them wait over an hour for their food to arrive. I wanted to tackle cheese fondue, coq au vin fondue for meat and seafood and instead of the usual chocolate fondue I decided to call an audible and opted for a Molten Spiced Chocolate Cabernet Cake (are you terrified that I chose to bake?)

Admittedly the recipes weren't my own but I cooked them with style and threw in a couple Holly moves. If you want to wow your friends or just want an excuse to sword fight with fondue sticks, this is a meal you must make.

Cheese Fondue

*serve with bread chunks, cherry tomatoes, apple cubes, cauliflower and broccoli... or whatever you want... this is so tasty it would make cardboard seem edible
Ingredients
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine *I swapped in light beer for the white wine since it's what I had on hand
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch *couldn't find nips for this so I used sherry wine (seemed reasonable)
1/2 teaspoon dry mustard
Pinch nutmeg

Directions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the ~~wine~~ beer and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in ~~cherry brandy~~ sherry wine, mustard and nutmeg. Pour into your pot and spear away!

Coq Au Vin
This is apparently the Melting Pot recipe, or so I was led to believe by a Google search.
Ingredients
3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

Things to consider dipping: beef tenderloin, lobster, shrimp, tortellini (from the fresh pasta aisle), potatoes
Warning to consider heeding: Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Directions
Heat vegetable stock in fondue pot until it begins to simmer. Add all other ingredients, bring to simmer. Pour into your cleaned and ready fondue pot. We like to add our potatoes right into the pot to cook awhile and enjoy the other options until they've become fork tender. Serve with an assortment of dipping sauces to flatter the protein and vegetables you choose to cook. I highly recommend a cheese like boursin to stuff inside a fondued (can that be a verb?) mushroom. You'll never stop eating them after that.

Last but certainly not least.... the "you can bake this cake even if you can't bake" (even me)
Molten Spiced Chocolate Cabernet Cakes: (McCormick spice recipe in Dec. issue of Bon Appétit)

side note: It was borderline obnoxious how excited I was when these little beauties came out like chocolate perfection. I thought my husband wasn't going to eat it simply because I had seriously gone over the edge with glee (even my friends considered leaving). It was a cross between astonishment and arrogance. Oops!

Molten Spiced Chocolate Cabernet Cakes
Ingredients
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Cabernet Sauvignon or other red wine
1 teaspoon McCormick® Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection Cloves, Ground (optional)

Directions
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in flour, cinnamon, ginger and cloves. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

I think this will end up being my go-to dessert for company- well until they become repeat company in which case I'll have to find another recipe that can make me look like a baker (any suggestions??). It was rich, creamy and undeniably chocolate. It was lick every last crumb off your plate delicious then try to steal the rest from your husband’s plate if he has any left over. Tasty.

Thanks to Em (Shin) for taking all the pictures!

It's all about the meat

2010-02-14T13:46:00.001-05:00

Typically after a good dinner out, I contemplate how I would recreate the meal at home. It's a rarity that my husband and I find ourselves at a restaurant more than once. With so many possibilities it's hard to justify going to one place over and over. I realize there is something to be said for a good neighborhood eatery, but we're like foodies with culinary ADD... just have to keep moving and trying new places.

But after last nights meal (destination: Fogo de Chao) I realized that there was the smallest of small chances that I would ever recreate this meal. Stop, edit. Not that I would, but could is more like it. There was meat everywhere. Meat on sticks. Meat on platters. Meat, meat, meat. My husband and my friends were in carnivorous heaven. I like meat, I really do (side note, however, I was a vegetarian for about 10 years... until I met my meat loving hubbie), but this was overwhelming!

The history behind the concept: back in the 1800s when Europeans settled onto the plains of countries like Brazil, Uruguay and Argentina, they raised cattle. When the cattle went out on solitary expeditions and needed to be reigned back in, it was the gauchos (or as Americans would call them, cowboys) that were on the scene to do it. These men were considered nomads until, as time went on, they resigned to working on large ranches as settlements grew up around them. Aside from their fashion sense (wide hats, ponchos and pleats), lasso skills and famed horse riding abilities, they are best known for the way they cooked their meat.

It is said that necessity is the mother of invention. This is true for cooking... just ask a gaucho. There was no way of preserving food so they simply skewered their large cuts of beef and sloooooowly cooked them over a wood burning fire. All the beef basted in its own juices and became deliciously tender. The method is referred to as churrasco (shoo-rhas' co).

Fast forward to today when there are now a number of Brazilian type steakhouses popping up all over America trying to recreate this flavorful method of cooking. At the restaurants, the gauchos are not wrangling in cows but customers instead, by wielding large skewers of everything from lamb and pork to bacon wrapped chicken and about 4 different cuts of beef. The salad bar is a giant example of salads (leafy, potato, apple), vegetables, cheese, meats (I know... more meat) and these puffy little biscuits that looked like mini popovers. It doesn't end there. Just in case you're still in need of accompaniment to your endless supply of meat, they also adorn your table with mashed potatoes (not recommended, I think they came from a box), fried bananas (I ate both of them like it was my job) and fried polenta (like crispy little corn chips). When you're ready for meat, you flip over a coaster like signal: green for feed me, red for let me digest a little. The whole experience is like a gastronomical Disney Land for people that want to increase a pant size. If you go to one of these restaurants, I suggest baggy pants with room to grow. Perhaps curbing your eating for 24 hours prior to your reservation should also be a consideration.

Short of finding some gauchos to attend my next dinner party, I am resigned to finding some not-so-authentic recipes online to try and capture the essence of a Brazilian steakhouse. I found this recipe for Argentinian Churrasco con Chimichurri & Sweet Potato Fries that looks pretty good.

I can't try it out for at least a few weeks though... I'm still full from last night.

And the Gold Medal goes to...

2010-02-13T12:03:00.005-05:00

All day yesterday, as I cleaned the house, bussed to the grocery store and blew up an air mattress, I kept chanting, "The Waylands are coming! The Waylands are coming!" (not in a British are coming kind of way, more excited and giddy).

The Waylands are two of our absolute hands down, most favorite people in the world to spend time with. The specifics of why aren't even necessary, but I will say one thing to that point: they love food as much as we do. They come with empty stomachs and open minds and I for one, am happy to feed them. (I originally said they came with open mouths but the the visual everyone got was awkward).

Last nights meal was an Olympic themed menu that even included red, white and blue drinks (ahem, adult beverages). Unfortunately, no one wanted me dropping blue or red food coloring into their vodka tonics. I wonder why? I kept offering: "would you like to be red, blue or leave it as is for white?" EVERYONE chose white. Hmph.

The appetizers included Amish bleu cheese with honey (this converted my friend Emily into a bleu cheese lover), thin slices of beef tenderloin with horseradish, crostini and smoked mushrooms. The latter was actually brought home from our dinner on Friday night at Harry's Tap Room. (more on Harry's in another post). They were like eating a mushroom version of the smell of a charcoal grill... divine.

Appetizers were replenished three times so it's good that the dinner planned was light. I made a wild rice and fruit salad alongside kicked up chicken and vegetable skewers. The skewers? Not so Olympic. That's not to say they weren't good because they were actually quite tasty, but let's not kid each other. They were seasoned meat and vegetables threaded on a stick. But I was thinking ahead. With the Waylands, tonics are refreshed frequently. By the time dinner came around I wouldn't have been able to handle much more than placing kabobs on the cast iron griddle. As for the rice salad, it's made hours ahead of time so no need to worry that I was going to mess that up. Actually, it was the rice salad that earned the Culinary Gold Medal of the night. If we hadn't been hosting a dinner party, I could have single handedly eaten the entire bowl of this stuff. When other people are around I try to control my caveman tendencies. It was refreshing, fruity, and a perfect accompaniment to the spicy kababs. In fact, it would be a perfect accompaniment to just about anything. It should also be said that I was inspired to make this based on a dish that I had a couple weeks ago. It was a fabulous platter of vegetables and a small serving of a wild rice salad. It had so many ingredients in it and was dressed in the most flavorful vinagrette. After that I was on a mission to make something similar.

*note: I'm not sure that many wild rice salads include white rice. But I've never made anything with straight up wild rice before. When I saw it, I thought for sure I'd bought the wrong thing (yes, in spite of the fact that the box clearly stated WILD RICE on it. So I added white rice as well.... and we're all glad I did because it totally worked.*

Gold Medal Wild Rice & Fruit Salad

4 (1/2 c wild rice) servings of wild rice (follow the directions on the box)

1/2 cup white rice

handful of dried pitted dates, sliced into thin little rounds

1/4 c or more of dried cranberries

1/2 c red grapes, sliced at least in half but I quartered mine (you don't want them too big)

3-4 scallions, white and green parts sliced thin

1/4 c slivered almonds

few teaspoons extra virgin olive oil

few teaspoons rice wine vinegar

zest of one large orange (I stress large... this is the secret weapon to making it so tasty)

Cook wild rice according to package. Do the same for the white rice but add the dates and cranberries to the boiling water as well and cook it together. The white rice will be finished cooking well before the wild. Add it a bowl and allow it to cool. I added some salt and pepper at this time as well (I like to season as I go). I also added about a teaspoon of rice vinegar while it was still warm. After the wild rice is finished and has cooled down some, add it to the white rice and fruit mix. Add the grapes, orange zest and scallions and stir it all up. Add the rice wine vinegar and olive oil. Your salad should not be wet and vinegar-y. I added a couple teaspoons at a time and tasted inbetween (I know, I know... just an excuse to eat). Season with a little more salt and pepper. Toss in the scallion and almonds then pop it all in the fridge to completely cool down and for all the flavors to party together awhile. Give it a quick toss again before serving (and maybe another quick taste to be sure the vinegar/olive oil mix is just right).

While I'm not sharing an official recipe for the skewers, I do think they looked awfully pretty and were worth of a snapshot at the very least.

Now off to do the dishes which weren't done last night. Must have been the dance party that ensued after such a satiating meal. Looking forward to Dennis and Emily's antipasto for lunch. Afterall, February 13th is apparently the official Eat Italian Food day, or so I'm told.

Balsamic Butter Sauce, meet my friend Tilapia

2010-02-11T13:14:00.002-05:00

My husband asked me last night what I would write about once we are no longer snowed in.

"Oh, I've got plans... I've got lots of plans for things to write about. I've been writing this blog in my mind most of my life!"

(This is a true story)

But for now, for today's post, let me share a little favorite of ours. We will consider it our meal for the last night being snowed in. No matter what, we are leaving this apartment tonight. I don't care if the wind is blowing 12 inch icicles at 50 mph or the sky unloads another 22 inches of solid white precipitation on our already overloaded state: WE. ARE. GOING. OUT.

We were given this recipe from a friend last year and it took us a full year to make it. Now we've made it twice in the last three weeks (very uncommon for us as we are always trying to keep it changed up in our kitchen). Our friend found it on Epicurious.com and it is from the January, 2007 issue of Bon Appetit. I've altered it a bit, as I do with most recipes for one reason or another. We love that it uses Tilapia as my husband and I are very focused on eating fish only found in the "best" column of Monterey Bays Seafood Watch pocket guide (want one for yourself? click here: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx ).

In the original recipe the Tilapia is paired with thyme mashed potatoes and sugar snap peas. http://www.epicurious.com/recipes/food/views/Tilapia-with-Balsamic-Butter-Sauce-Thyme-Mashed-Potatoes-and-Sugar-Snap-Peas-236885

Last night we paired it with steamed broccoli and garlic-butter pasta (our fridge is beginning to resemble the empty shelves at the grocery store). Given the circumstances, I think we did quite well and I'd easily serve it this way again in the future even if my fridge is full of other options.

Before I launch into the specifics of the ingredients and preparation, let me just say: this balsamic butter sauce is so good it makes me want to bathe in it. When my husband isn't looking, I lick up what's left in the pot. It's almost barbaric. It's rich and velvety without being too overpowering. It's delicate but full of flavor. I would pour it on my cereal if I thought I wouldn't be committed (she's a foodie gone over the edge!).

Are you ready? Salivating? Here it is my friends...

Tilapia with Balsamic Butter Sauce & Steamed Broccoli

Balsamic Butter Sauce
2-3 garlic cloves, minced
1/4 cup balsamic vinegar
just over 1/4 stick of cold unsalted butter, cut into little pats

On medium-low heat, simmer the garlic and balsamic vinegar in a small sauce pot for about 5 minutes or until the balsamic reduces to a thick syrup. It's not perfection yet, so resist the urge to follow my example of licking the pot. Turn off the heat and begin the tilapia fillets.

Tilapia
2 tilapia fillets (or more if you're having company, but don't forget to adjust the rest of the recipe as well)
salt, pepper, olive oil

This is a piece of cake (well, a piece of fish actually)... rub a little olive oil on each side of the fish and sprinkle it with coarse sea salt and freshly ground black pepper. That's it.

Heat a little more olive oil in a skillet on medium high heat and add fish. Cook it about 2 minutes on each side or until it's golden.

Back to heaven sauce, I mean balsamic sauce:

Rewarm the sauce over a low heat and begin to add the butter, one pat at a time. Use a whisk to incorporate it as it melts. Repeat until all butter has been added and the sauce looks shiny and mouth wateringly delicious. This is where I changed the recipe. If you read the original, it calls for a full stick (yes, I repeat a FULL stick) of butter. I simply don't think it needs that much. If you do, go all in. Then let me know what you think. I think it will compromise the flavor of the balsamic. But I never made the original so that's just me making unfounded claims.

While all this is taking place, steam your broc for about 10-14 minutes. If you're good, this will all come together at the same time. Sometimes I'm good... last night, I was good.

To plate, serve your fish drizzled (or completely covered) in the balsamic butter sauce. Add broccoli and squeeze some fresh lemon on top to brighten the flavor a bit. And, if you're feeling rebellious, drizzle a little balsamic sauce on that too. Enjoy with a glass of wine and maybe a light salad on the side.

In all likelihood I will not post tomorrow. I meant it when I wrote that we are leaving tonight. In fact we are checking out a restaurant that prides itself on serving seasonal ingredients that are locally sourced. I can't wait. But this weekend will bring us great friends and therefore some very tasty (and knowing this couple, rather wild) culinary adventures. We're so lucky! The menu's been planned for three weeks. That's right, three weeks. I'll be sure to share all the juicy details (within reason, of course).

A muffin in disguise

2010-02-10T10:01:00.002-05:00

Let's get this out on the table:

my name is Holly and I am not a baker.

My favorite room in the house is the kitchen. The sound of the gas stove clicking on is music to my ears. One of my favorite kitchen gadgets is my KitchenAid stand mixer (I just think it looks so pretty). I cook and I cook and every now then I just want to bake. I want to whip, beat, fold, and turn out some lovely little baked example of love. Yet every time I try, it's borderline pathetic. My husband reminds me time and again that it's "simply following directions, Hols."

Easy for him to say, he can bake.

I would imagine that bakers, both professional and novice, would say it's more than simply following directions. There has got to be something that I'm missing. However, I will not throw in my apron. I will keep driving my ever-willing husband to try my baked goods while I look up at him wide-eyed and hopeful. Is this it? Will he say it's AMAZING?

This morning I woke to blizzard-like conditions. (Yes, it's still snowing in D.C.) On a normal week day morning I grab a piece of fruit before heading out to work but I haven't had a normal weekday morning in almost a week. Instead I thought about how very June Cleaver it would be to bake up a batch of banana nut muffins, drink a cup of coffee and smile as I watch the snow cover the world. The scent of banana and sugar married together in a little muffin cup made me giggle like a child. But there was one problem (ok, there was more than one problem)- I only had one banana and there's that other thing...I can't bake. I once baked these adorable bite-size pumpkin muffins and brought a bag of them over to my neighbors door and left them there for her. Every time I saw her after that, she avoided my eyes and walked by me quickly. Must have been the muffins.... If I could just cook something that smelled and tasted like I baked it, then I would have the best of both worlds.

And that's just what I did. I created a muffin in disguise. A muffin that's really a bowl of oatmeal with all the flavors and scents of a banana nut muffin. Voila!

Banana-Nut Muffin Oatmeal
3/4 cup oatmeal
1 1/2 cups water or milk (I used half of each)
salt
One overly ripe banana
brown sugar
honey
cinnamon
nutmeg
1 tspn. vanilla
1 tbspn. butter
walnuts

Add the liquids to a small pot and bring them just to a boil. While you're waiting for that boiling point, sprinkle in about a 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon salt and the vanilla. Once it begins to boil, toss in the oats. Cook for about 5-6 minutes or until it appears as though your oatmeal is ready. Turn off the heat but leave your oatmeal in the pot. Add very thinly sliced banana, brown sugar (your call on how sweet you want it; I used about 1/8 of a cup), and the butter (what's a muffin without a smear of butter right?). When it's all incorporated and you just can't wait to dig in, pour it in your bowl, toss on a bunch of walnuts and drizzle a little bit of honey on top.

I think you'll love it. Let me know...

When life hands you snow... make bistecca salad

2010-02-09T08:37:00.000-05:00

I never intended to blog each day; my meals aren't that interesting overall. But when Mother Nature decides it's time to dump enough snow to clear grocery store shelves and keep everyone indoors, then the cooking can get interesting. We only planned enough food for a few days. Now that we are expecting yet another foot of snow, I guess the jokes on us.

However, after a little digging through the fridge and a modicum of imagination, we came up with bistecca salad for dinner last night. And since it's really nothing more than salad and steak, I've decided calling it bistecca salad is way more appetizing than plain old steak salad. After all the heavy eating that winter has forced (yes, forced) me to partake in, a salad was exactly what was in order.

Another Foot of Snow, Bistecca Salad
serves: 2
1/2 head iceberg lettuce
1/2 bunch green leaf lettuce
5 or 6 radishes, sliced into rounds
1/2 pint cherry tomatoes, halved
1/2 orange bell pepper
1/4 c. red onion, sliced thin
thin sliced steak, like flank steak

To marinade the steak (I don't measure well, so bear with me): one big heaping spoonful of hoison sauce, about 5 or 6 shakes of low sodium soy sauce, a big squirt of honey, rice wine vinegar (about 2 tablespoons or more). Mix that all together. Toss in your steak and let it marinade for at least an hour, though the longer the better I think.
** Don't do red meat? Use chicken instead, I'll never know **

Assemble your lettuces and veggies for your salad. Sine the steak is sliced so thin, it needs minimal cooking time. I use a cast iron skillet to get those snazzy grill marks and cook it about 1-2 minutes on each side. After it's done, let it rest for about 5 minutes or so. You don't want it juicing up your whole salad. Slice the steak on an angle and top your salad.

My husband and I love adding a little cheese to our salad as well. Since we were only able to work with what we had on hand, he got the yummy bleu cheese (recommended) and I got the fat free feta. Admittedly I was envious of the pungent & flavorful bleu, but I still enjoyed my salad!

As far as dressing goes, use what you like. I'm certain a chef somewhere would scoff at this flexibility, but I also drink red wine with fish, so I'm clearly a bit of a kitchen rebel. A drizzle of balsamic and some olive oil would be lovely actually.

Now tell ME about YOUR salads. I am constantly looking for ways to jazz up a salad and would love to hear what you've got.

Eating my way through life...

2010-02-08T11:54:00.000-05:00

Some people golf. Others scrapbook or paint.

I eat.

Scratch that- I cook and I eat.

My days revolve around my meals. Weekends are planned with feeding time in mind. When I want to think of something fun to do, I imagine what restaurant I can go to, or what new cuisine I can try to create. My memories are even attached to the way certain foods smell (Thanksgiving meal) or taste (goat cheese and honey apps at my wedding). I love food and I love that my life is fully immersed in the smells, tastes and textures of everything edible.

Thank God I found a husband that feels the same way!

I live in DC with my husband and we have recently just endured one of the worst snow storms to ever hit the area. It was certainly the worst snow storm that I've ever been in. The moment I realized that it was likely we'd be stuck indoors for 3 days, I made a mad dash to the grocery store. I wasn't alone. After fighting traffic in the parking lot, panicked customers in the aisles and frantic check-out clerks, I managed to secure enough ingredients to make my indoor weekend manageable.

Thankfully my husband also thought of a couple PlayStation games to incorporate into our weekend, because Lord knows I only had food on the brain.

On Saturday night we enjoyed a friendly competition of 2006 Winter Olympic games on our vintage PlayStation 2 and some seriously tasty calzones. It turns out I'm terrible at downhill skiing, but the calzones were the perfect dish for our cold, snowy night.

Holly & Ladd's Blizzard Calzones

Fresh Pizza Dough (pick up a bag at your grocery store deli)
ricotta cheese
part-skim shredded mozzarella
pepperoni
button mushrooms sliced in half
caramelized onions*
broccoli florets (small)

marinara sauce for dipping
*to caramelize the onions, add about a tablespoon of butter and a little olive oil to a skillet. Toss in your sliced onions and cook until they are soft and turning a caramel color.

Allow the dough to sit in a bowl lightly brushed with olive oil until it comes to room temp. Lightly dust your hands and a cutting board with flour. Roll the dough to about 1/4 inch thickness and cut it in half to create two monster calzones.

We like to start with the cheese as our base. Be careful not to spread the toppings out too close to the edge... give yourself some room for crimping the dough closed.
Put about 2 tablespoons of ricotta and about 1/4 cup of mozzarella in the middle of one end of your dough (so one half will have no toppings and can fold over the other half). Add as much pepperoni, mushrooms, onions and broccoli that you'd like without going too crazy- the calzone needs to close up!

Now fold the other half of the dough over your topped half and crimp the edges so that it all closes up. It's likely that it won't be that standard calzone shape, but that's part of the fun of it! It should look like a little bundle of stuffed food joy.

Put your calzones in a 450 degree oven for about 12-13 minutes or until they are a golden brown. Let them sit for just a couple minutes before digging in. I recommend a fork and knife because these truly are monster size calzones (much like our snow storm). Dip in your sauce or eat it naked- your choice. I also recommend an ice cold Full Moon Ale to go along with. We kept ours cold by sticking the bottles in the 24 inches of snow outside our apartment. You may just opt for the fridge. Either way- enjoy!