Savory Saute

The Creamiest Scrambled Eggs Served over Roasted Asparagus

2011-05-16T07:03:00.000-07:00

Scrambled eggs make a quick and yummy meal, but there is a little science behind making them perfect. The way I prefer them is soft, fluffy, juicy and custard-like. Here are my essential tips to the creamiest scrambled eggs. Just remember, low gentle heat is the secret to success.

Use a fork to whisk the eggs until they are frothy and evenly colored. Add in freshly cracked black pepper. DO NOT OVER BEAT or add salt, as both would cause the eggs to toughen. This is the point where I add my secret ingredient. I say secret because for those that have tried my eggs, boasted of how creamy and delicious they were, but did not know that it was a Kraft American cheese slice that took my eggs to a whole other level. I have tried many times with other brands of American cheese, deli American cheese, shredded cheddar, monterey jack and swiss and all make the eggs too cheesy. Trust me when I say that Kraft is the way to go here. Now, if you don't have cheese, you can add a teaspoon of cream, but never milk, which may cause rubbery eggs.

Try this method, I seriously think you will change the way you make your morning eggs.

Pairing Suggestion: A newly found fave is half Moscato and half orange juice for a sweet Mimosa. Freshly squeezed would be perfect.

Ingredients
3 Fresh Eggs
Butter (1 tsp per egg)
Freshly cracked black pepper
1 slice of Kraft American Cheese torn into small pieces (1/2 slice for two eggs)
flaky sea salt

As far as the pan you choose, always go with a heavy bottomed non-stick saute pan, which will evenly distribute the heat. Also choose the smallest saute pan you have, as one that is too large will have the eggs spreading too thinly and cook too quickly.

Heat your saute pan over medium-low heat. Melt 1 teaspoon of butter per egg until melted and the foam has resided. When all the butter is melted reduce the heat to low and add your beaten egg mixture. Using a silicone spatula, wait until the first hint of setting begins before you stir. The more you stir the eggs, the more custardy they will be. Near the end of the cooking time, the eggs will get much thicker, but still creamy. Take the eggs off the heat approximately 1 minute before you think the eggs are done. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan and the "carry over heat."

Immediately transfer them to your serving plates and serve hot. As you can see, my favorite way to enjoy is plated over roasted asparagus. It is quite a delightful combination.

Enjoy!

Glazed Chocolate Banana Doughnuts

2011-05-14T18:25:00.000-07:00

Chocolate covered anything is King in my book. Case in point, these little rascals are worth all the kneading, rolling and cutting it takes to get you to these chocolate dipped beauties. Katie started school recently, and will soon be making Challah bread every week. So I thought I would introduce her to making breads and working with yeast. She had a great time watching and learning, kneading and rolling, and of course glazing the doughnuts and licking her fingers was her favorite part.
My favorite part was the sight of her chocolate covered joyous face, as she enjoyed every finger-licking bite.
The banana flavor was perfection and even though the chocolate glaze was oh so yummy, these would also be nice with either a cream cheese glaze or a maple glaze. Hmmm...for next time.

I know that you will enjoy these warm and freshly glazed rings of scrumptiousness.

Glazed Chocolate Banana Doughnuts
Courtesy of BHG (Prize tested recipe)
Makes 30 Doughnuts plus holes

Ingredients
5 1/2 to 6 1/2 cups all-purpose flour
2/3 cup granulated sugar
2 pkg. active dry yeast
1 tsp salt
3/4 cup milk (I used 1%)
1/2 cup unsalted butter (1 stick)
3 medium bananas, mashed (1 cup)
2 eggs, plus 2 egg yolks
enough vegetable or canola oil to deep fry the doughnuts

For the Glaze
1/2 cup semi-sweet chocolate pieces
1/4 cup whipping cream
2 tbsp butter
3/4 cup powdered sugar
2 tsp light corn syrup

Directions
In bowl combine 1 1/2 cups of the flour, the sugar, yeast, and 1 tsp salt; set aside. In saucepan combine milk and butter. Heat until warm (125 F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium for 2 minutes. Stir in 3 1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover; let rise 1 hour or until doubled.
On floured surface roll dough to 3/8-inch thickness. Cut wth floured 2 1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.
Fry a few at a time in hot oil (365 F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze.

Make the glaze in a microwave-safe bowl combining the semi-sweet chocolate pieces, whipping cream and butter. Microwave for 1 minute and stir. Microwave 3 seconds more. Whisk in the powdered sugar until smooth and corn syrup.

Now, sit back with a favorite cup of warmth and enjoy!

Cocoa Brownies with Browned Butter

2011-03-21T09:08:00.000-07:00

What can I say....these brownies are a show stopper. It's the browned butter that stopped me in my tracks while reading my bon appetit magazine last month, and I had a batch ready to back that day. I am a huge fan of browned butter on anything sweet or savory, and come one....who can say no to anything with cocoa in it? These brownies are spectacular and very rich, but my oh my, if you love chocolate, you will seriously fall in love with these babies. The browned butter adds a wonderful nutty flavor that is killer. The original recipe calls for walnuts, which would be a great addition, however, it's the one ingredient that I didn't have.
Seriously....make these today! You can and will thank me later!

Pairing Suggestion: A tall glass of cold milk...Oh My

Cocoa Brownies with Browned Butter
Courtesy of Bon Appetit
Makes 16

Ingredients
Nonstick vegetable oil spray
10 tbsp (1 1/4) sticks unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tbsp unbleached all purpose flour
1 cup walnut pieces (optional)

Directions
Position rack in bottom third of oven, preheat to 325 degrees F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving a 2 inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat, immediately add sugar, cocoa, 2 teaspoons water, vanilla and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts if using. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes (I started checking at 20 minutes and took out of oven at about 23 minutes). Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.
This can be made 2 days ahead. Store airtight at room temperature.

Now it's time to savor to your hearts content.

Pork and Green Chile Stew

2011-03-16T21:00:00.000-07:00

Pork rules!! At least in my family it does. Whether it be ribs, chops, tenderloin, bacon, sausage, you name it, it will always be welcome here. I myself am a soup/stew lover. So I thought, why not combine the two throwing in some of our favorite veggies, and Voila. A quick yummy and very hearty stew to warm your heart. I couldn't decide on calling it a stew or a chili, but whatever you want to call it, it's quick and very satisfying. I think that it will stay a family favorite for a long time.
You could use whatever pork cut you have on hand, however I recommend using tenderloin as it will not toughen up in the pot and will stay very tender, giving you a scrumptious bite.

Pairing Suggestion: A White Alsatian, or an American Riesling would be a sweet compliment.

Pork and Green Chile Stew
Makes 4 Servings

Ingredients
1 lb. Pork Tenderloin (cut into 3/4 inch pieces)
salt and ground black pepper
1 tbsp olive oil
3 carrots (peeled and chopped)
1 onion (chopped)
2 garlic cloves (diced)
2 cans of white beans (drained and rinsed)
1 4.5 oz. can diced green chiles
1/2 tsp ground cumin
2-3 cups low sodium chick stock/broth
1 bag of baby spinach
1 bunch fresh cilantro (chop half the bunch and leave some whole leaves for garnish)
lime wedges

Directions
Sprinkle pork lightly with salt and pepper. In dutch oven heat olive oil over medium-high heat, add pork and cook for 4-5 minutes or until browned. Take pork out of pot and keep warm in separate bowl. Add onion and carrots and saute for about 5 minutes until soft. Add in garlic, white beans, green chiles, and cumin. Cook for about 10 minutes. Add in chicken broth and the chopped cilantro. Cook another 5 minutes to bring up to a simmer. Using a hand blender, blend stew till slightly thickened, leaving some chunks of veggies. (If you are using a blender, blend about half the mixture.) Return the pork back into the pot and add the rest of the cilantro leaving some for garnish. Bring up to a simmer. Add baby spinach and cook, covered, over medium heat for about 15 minutes, stirring occasionally. If the stew is too thick for you, add as much broth or water as you need to get it to the consistency you would like.
Ladle into soup bowls and top with cilantro and a squeeze of lime.

Enjoy!
I know you'll like this one!!!

Philippine Style Chicken Adobo

2011-01-03T11:44:00.000-08:00

I grew up with mom making her Philippino chicken Adobo quite often. There was always a flavor in the dish that always stood out more than anything else, but as a child, I had no clue what that was. It wasn't until I got older and watched mom cook this dish...I always saw her throw dried leaves into the pot. As I began exploring cooking in my own kitchen, that's when I realized how those dried leaves can alter the taste of any stew and give it that complex flavor. When I think of bay leaves now, I can't help but think of mom's chicken adobo. Mom's adobo was a very stewy dish with the chicken falling off the bones from the long cooking times. Mom always used bone-in chicken thighs with the skin on. This dish was indeed mom's comfort food.

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as "adobo". Over time, dishes prepared in this manner came to be known by this name as well.

When I stumbled upon this recipe for this chicken adobo in Gourmet magazine, I was so excited to try it and share with my mom. It's totally different from the way mom cooked her adobo, but I love that it's an easy way to get the flavors of that childhood dish in less time. The vinegar and bay leaf combo gives the chicken a clean tangy flavor. The marinade served over chicken and steamed rice is an ideal pairing.

On a side note - this dish is a family favorite. My 3 year and hubby ask for this quite often.

Pairing Suggestion: A Gewürztraminer or Sauvignon Blanc would be a nice match with this tangy dish.

Philippine-Style Chicken Adobo
Adapted from Gourmet Magazine (December 2002)
Serves 4

Ingredients
1/2 cup cider vinegar
1/4 cup soy sauce
1 tbsp minced garlic (I used 2 tbsp) (What can I say...I'm a garlic lover)
2 bay leaves (I used 1 bay leaf)
4 whole chicken legs (cut into drumsticks and thighs) ( I used boneless, skinless chicken thighs)

Directions
Stir together vinegar, soy sauce, garlic, bay leaves, and 1/2 teaspoon black pepper in a bowl, then pour into a sealable plastic bag. Add chicken and seal bag, pressing out air. Turn to coat thoroughly, then put bag in a baking pan and marinate chicken, chilled, turning occasionally, 2 hours.

Let chicken stand at room temp for 45 minutes. Preheat oven to 425 degrees.

Arrange chicken, skin sides up, in 1 layer in a 13-by-9-by-2- inch metal baking pan and pour marinade over it. Bake in middle of oven until cooked through, 30-35 minutes.

Transfer chicken, skin sides up, to a broiler pan. Pour marinade into a small saucepan and skim fat.
Preheat broiler. Broil chicken about 4 inches from heat until skin is golden and crisp, 2-3 minutes. While chicken is broiling, bring marinade to a boil and discard bay leaves. Serve chicken sauce over steamed rice.

Enjoy!

Caramel Apple Cupcakes

2010-12-20T16:26:00.000-08:00

I can't believe that a month as gone by with just a blink of an eye since my last post. I wanted to squeeze this recipe in amongst all the cooking, baking, shopping and holiday festivities going on this month. I found this recipe on www.noblepig.com, which is a blog I visit quite often for some entertaining reads and great ideas with food and wine. Cathy posted this recipe a while back, as as soon as I saw this fabulous recipe, and I knew this sensational treat was in my near future. Don't you love when you stumble across a recipe you want to try, so you forge the pantry to see what is needed and low and behold, you have everything you need? I love when that happens!

This was so quick to throw together and bake up. I used ready made store bought caramel which you can find in the produce or refrigerated section. It worked perfectly! This one is a keeper! Thank you Cathy for your great inspirations!

I love that you can see the grated apples in the batter!!

Caramel Apple Cupcakes

Noble Pig (Cathy at Noble Pig, adapted this recipe from Everyday)

Ingredients

1 1/4 cups flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 eggs, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup veg or canola oil

2 tsp good vanilla extract

2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded

1 1/2 cups chewy caramel candies

1 tbsp heavy cream

(In place of the caramel candies and heavy cream, you can buy pre-made caramel) I went this route and it was a fabulous shortcut.

Directions

Preheat oven to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you'll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.

Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes our dry, 25-30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. dip cupcakes upside down into caramel and let cool.

Enjoy each and every scrumptious bite!!!

My Favorite Sausage and Kale Soup

2010-11-11T08:00:00.000-08:00

After many requests...I have finally added this oh so yummy soup to my blog. Of all the soups I have tasted and posted on...this is my favorite. I can't say for sure why it is....it's just that the combination of the sweet Italian sausage along with the kale (and lots of it) in this decadent velvety broth, just hits the spot all the time. I could seriously eat this one every day. You can pretty much always find this either frozen in my freezer or ready to go in my fridge. Lately, it seems that a week does not go buy that this soup is not being made in my kitchen. In fact, it's almost automatic, my list would not be complete if this soup was not made. On top of the already long list of soups and recipes that I want to create and share with you, which are many!

Seeing as I have made this very often, I have played around with the ingredients...water versus broth, different flavored sausages (spicy versus not spicy), milk versus cream....and this version is by far the best! I mean really... what isn't good with cream added at the end?

The key players in this soup is the sweet Italian sausage, lots of kale, onions, potatoes, and cream...just enough to add color and a slight viscosity...remember that is not a cream soup, it is more a brothy soup, but that slight added richness makes for a very inviting taste.

So enough talk...lets get started!

Pairing Suggestion: I love Pinot Noir with this!

My Favorite Sausage and Kale Soup
serves 6-8

Ingredients

1 tbsp light olive oil
3-4 Links or 1 1/2 pounds of Sweet Italian Sausage (I use chicken sausage quite a bit to cut down on the fat)
1 large or 2 medium potatoes, peeled and diced (you can add 2 cans white or cannellini beans instead)
1 large white or yellow onion chopped
3 garlic cloves (I love garlic, you can use less if you want)
1 tbsp dried basil
1 tsp crushed red pepper flakes (more or less to your liking)
1 tsp onion powder
1 tsp garlic powder
salt to taste
1 tbsp freshly ground pepper
2 quarts of chicken stock/broth
2 cups of water
2 bunches of kale, washed, and torn into bite size pieces (stem removed)
1/4 freshly grated nutmeg (I love this addition with any dark leafy green)
1/4 cup cream

Directions

Heat olive oil in soup pot with onions, garlic and potatoes over medium heat. Saute all until soft, but not mushy, about 10 minutes.

Add sausage meat squeezed out of its casing. Cook sausage meat with the vegetables for about 5 minutes till all the meat is crumbled and separated.

Add the basil, red pepper flakes, salt and pepper. Cook for another 7 minutes then add the broth and water.

Bring to a boil. Once its at a rolling boil, add all the kale. Cook for 10 minutes longer, then add your grated nutmeg and cream. Check for seasoning here and add salt and pepper to your liking.

Now it's time to enjoy. Oh, and this soup gets better as it sits and melds together.

Enjoy!!

Easy Chicken Cacciatore

2010-11-10T11:40:00.000-08:00

Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine ( I say always wine).

Nothing can be more comforting to me than a dish braising away in one pot, where you have meat, veggies, and wine melding together for quite a bit of time. Your end result is nothing but perfect harmonious bites of goodness. Add some crusty bread and a great wine, and you've got yourself a magical meal to savor in.

The Pioneer Woman did just that, with this very easy recipe, and once I tried it, I couldn't wait to share it with you.

Come on, how can you resist crispy chicken braised in a delicate tomato sauce laden with mushrooms and peppers...all served over buttery egg noodles? I know I can't. I look forward to using duck instead of chicken the next time I make this.

Oh, and the best part... my 3 year old daughter loved this chicken and even she couldn't resist this scrumptious dish.

Check out Ree's fantastic blog...it is one of my faves. The Pioneer Woman Cooks!

Pairing Suggestion: A nice earthy Zinfandel would be great here. If you're in the mood for a lighter red, go for Pinot Noir.

Chicken Cacciatore
Slightly adapted from The Pioneer Woman
Serves 4-6

Ingredients
1 pound egg noodles or pasta (once cooked, I add a little butter and fresh chopped parsley and chives)
8 whole chicken thighs, skin on (would be great with duck too)
kosher salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
4 tbsp olive oil
2 tbsp butter
1 whole medium onion, halved and sliced
2 whole red bell peppers, cored and sliced (not too thin)
2 whole green bell peppers, cored and sliced (not too thin)
5 cloves of garlic, diced (I used 8 cloves...I love garlic...what can I say)
12 ounces mushrooms (white or crimini), sliced
1/2 tsp ground thyme
1/4 tsp turmeric
1/2 tsp kosher salt
crushed red pepper flakes, (to taste and optional) (I used 1/2 tsp
3/4 cup dry white wine (I used 3/4 sherry wine)
1 can (28 ounce) whole or diced tomatoes (with their juice)
chopped flat leaf parsley
parmesan cheese, for sprinkling

Directions
Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside (this can be done when you are simmering your juices to make your sauce.

Salt and pepper both sides of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stove top over medium-high heat. Place chicken skin side down in pan, four pieces at a time. Brown chicken on both sides ( the crispier, the better), then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic, stir around for 1 minute. Add mushrooms and stir for another minute. Add thyme, turmeric and salt. If you are using crushed red pepper, this is where you would add..go on...give it a little kick! Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and egg noodles (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Do nothing but enjoy your meal!!

Roasted Butternut Squash Chowder with Apples and Bacon

2010-10-19T13:00:00.000-07:00

No spring nor summer beauty hath such grace as I have seen in one autumnal face.
~John Donne

Here's my welcome to Fall. My favorite season of the year, with it's chilly nights, it makes staying in a pleasure - especially when there are simple, cozy meals to share with cherished family and friends.

In my home, nothing brings more joy and comfort than a steaming bowl of soup, stew or chowder. Lately, that seems to be what is keeping me busy in my kitchen. Lots of soups, and I will be sharing all of them with you in the next few weeks. When I saw this soup, I couldn't get to the store fast enough for all the ingredients.
This one is a Mark Bittman winner. Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist. Bittman has written at least ten books on food and cooking, three of which won IACP/Julia Child awards, James Beard awards, or both.

Tuck into this oh so fantastic chowder, and I promise you nothing short of a delectable bowl of coziness waiting to be savored.

Thanks Mark...your dishes are inspiring and very tasty!

Pairing Suggestion: A Spanish Sherry would be darling here!

Roasted Butternut Squash Chowder with Apples and Bacon
Serves 4-6

Adapted from Mark Bittman

Ingredients
1 Butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored and chopped
3-4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped
2 tbsp minced garlic
salt and black pepper
3 tbsp olive oil
1 tbsp chopped fresh sage or 1 tsp dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock/broth or water
1/2 cup milk (this was my addition to this already fabulous soup)

Directions
Heat the oven to 400 degrees Fahrenheit.

Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.
Sprinkle with salt and pepper and drizzle with the olive oil. Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.

Remove the roasting pan from the oven. Stir in the sage and white wine and scrape up all the browned bits from the bottom. (That's where all the goodies are hiding).
If you are using a roasting pan that can be used on the stove top, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or dutch oven and set it over medium heat. Add the stock or water and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon. Add the milk (or cream of you so wish) to the last 10 minutes of cooking.

Serve hot with a little cream or sour cream drizzled over the top...OH MY YUM!

Enjoy!

This is most definitely Autumn in bowl!

Seriously Good Mexican Hot-Chocolate Cookies

2010-09-02T18:35:00.000-07:00

Folks, we have a hands down winner in the cookie department. These are simply delish!

As a subscriber to the brilliant Everyday food magazine, I am always amazed at all the new and exciting recipes Martha Stewart shares every month is this wee little publication. The last page in this magazine is the Cookie Jar, which of course is always filled with spectacular cookie recipes and great pictures to showcase them. This particular chocolate delight was in the April 2010 issue, and I was so excited to give it a go.

I made them twice...the first time I followed the recipe exactly. Yummy they were, but I wanted a little more kick from the chili powder, and also wanted a deeper chocolate flavor. So my second attempt, I added more cocoa powder and chili powder, and increased the sugar slightly to compensate for the additional cocoa powder. The end results were oh so good.

Thank you Martha, for yet another great cookie recipe to add to my very own Cookie Jar.

Suggested Pairing: A cold glass of milk would be perfect here!

Mexican Hot-Chocolate Cookies
Makes about 32

This recipe has been slightly adapted. See Martha's Recipe here.

Ingredients
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp cream of tartar
pinch coarse salt
1 cup (2 sticks) unsalted butter at room temperature (I used salted butter, and added only a pinch of salt)
2 cups sugar
2 large eggs
2 tsp cinnamon
3/4 tsp chili powder (optional)

Directions
Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer (see note below), beat butter and 1 3/4 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine 1/4 sugar, cinnamon, and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place about 3 inches apart, on parchment or silpat lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool down on sheets on wire racks for about 5 minutes. Then transfer cookies to the wire racks to cool completely. (Store in an air-tight container for up to 1 week.)

Note: I used a hand mixer to combine the flour mixture into the butter mixture, as over mixing can result in dense and tough cookies.

Enjoy!

Easy Peasy Playdough as Party Favors

2010-08-30T13:20:00.000-07:00

Here's a cute idea for a party favor, as well as a fun craft that the kiddies can be involved in making. Katie loved the idea of making her very own playdough, and I loved how easy it was to make (less than 15 minutes), and the money we saved by not buying the popular little tubs that we all know so well.

This project brought back some great memories of my childhood, when my very wonderful Nana would whip up some homemade playdough for my sister and I. Squeezing some dough between our little fingers, was all we needed to keep us happy and busy for quite a long time.

Ingredients
2 cups all-purpose flour
2 tsp Cream of Tartar
1 cup salt (I used Kosher salt)
2 tbsp of oil (I used grapeseed)
2 cups of water
food coloring ( I used gel)
clear plastic treat bags
colorful ribbon to seal the bags

Directions
Measure all ingredients into a microwave safe bowl and mix thoroughly. (Mixture will look runny and lumpy.) All will be kneaded in the end, so don't worry about the lumps.

Place in the microwave for two minutes on medium heat. Stop and stir then put in for another minute and stop and stir again. Repeat until you have a solid batter that can be kneaded. Total microwave time was approx. 4 minutes and 20 seconds.

Once you have a solid batter, remove batter to counter-top and set aside for a few minutes to cool.
Once cool enough, knead dough until it comes together smoothly and split dough into as many different sections as you want colors.

Take each section and push your thumb deep into the middle of the ball. Add a few drops of food coloring and gently pinch the top of the hole closed, roll on its side and carefully knead until all the color is blended into the dough. (Katie loved seeing this transformation!)

Place the balls into clear plastic treat bags and seal with the ribbon of your choice. Now you're ready to share your creation with your family and friends.

This playdough can last up to 5-6 weeks if kept in an airtight container. If the edges feel a bit dry, simply knead with wet hands.

Enjoy!

Chocolate Covered Potato Chips with Anise and Fennel

2010-08-26T18:52:00.000-07:00

Seriously....who doesn't love the combination of a salty potato chip covered in sweet melted chocolate? I was hooked the first time I tried this yummy treat. A little candy shoppe in Northern New Jersey made these sweet-salty delights, and it was a rare occasion when they didn't sell out daily. The swanky packaging made the experience that much better, and how I swoon for cute and over-the-top packaging.

So when i saw this intriguing take on this treat...I simply couldn't wait, and my kitchen was soon filled with the aroma of melted chocolate and lots of little seeds.

Mark Bittman, an American food journalist and author, traveled to Denmark to check out Noma, the restaurant that earned the title of "The Best Restaurant in the World." He found this award-winning recipe and re-created it for the simple home cook. You can find the original recipe at http://today.msnbc.msn.com/id/38863227/ns/today-foodwine/

Potato Chips with Anise and Chocolate
Makes about 5-10 servings

Ingredients
About 1 pound good quality bittersweet chocolate, chopped into bean-size pieces, (I used 1 bag of chocolate chips)
50 nice potato chips, unsalted (I used salted potato chips...I couldn't resist)
1 tsp anise seeds
1 tsp fennel seeds

Directions
Melt almost all of the chocolate in the top of a double boiler (or a clean metal pan set over simmering water) ; use a candy thermometer and remove the chocolate from the heat when it reaches between 110F to 115F. (I didn't feel the need to use a candy thermometer, I just took it off the heat once it was all melted.)

Pull the chips through the melted chocolate to cover them, then cool on a parchment covered tray. Sprinkle the anise and fennel seeds over them before they cool completely. I placed the tray in the fridge to cool completely.

Enjoy!

Sesame-Soy Cod

2010-08-19T11:05:00.000-07:00

Lately, my seafood craving has been ever increasing, especially in the hot summer months when I just want a quick, light and of course tasty meal. The Sunflower Market in Tucson, AZ recently published in their monthly publication, a great recipe for halibut glazed in this sweet salty marinade. Seriously, you wouldn't believe how this glaze transforms this fish into a simply succulent, buttery harmonious bite. I only slightly adapted the original recipe to incorporate some of my fave ingredients.

A pantry staple in my house is the Shoa Hsing Chinese rice cooking wine and is my favorite ingredient for any Asian dish I prepare. I think it truly adds a nice flavor dimension. Try it...you may even see a decrease in your Chinese take-out.

Pairing Suggestion: A buttery, oaky Chardonnay would be superb here.

Sesame-Soy Cod
Serves 6

Ingredients
1/3 cup toasted sesame seeds
3 tbsp low-sodium soy sauce
3 tbsp mirin (Japanese rice cooking wine) (I used Shoa Hsing a Chinese rice cooking wine)
3 tbsp toasted sesame oil
2 garlic cloves
2 tsp seeded, minced serrano chile pepper ( I used red pepper flakes)
1 tbsp honey
2 tbsp orange juice
juice from one lemon
6 4-ounce cod fillets (about 1 inch thick)
Olive oil for brushing
2 scallions, thinly sliced

Directions
In a food processor, coarsely grind sesame seeds. Add soy sauce, rice cooking wine, sesame oil, garlic, chile, honey, orange juice, and lemon juice. Process for another 30 seconds.
Preheat grill to medium. Brush fish lightly with olive oil. Apply sesame-soy mixture thickly on each fillet. Grill fish until just opaque in center, about 7 minutes, turning occasionally and basting with additional sesame mixture. Transfer to a platter and sprinkle with sliced scallions.

I served with baby bok choy. Simply slice lengthwise, brush with olive oil and grill for 8-10 minutes until lightly charred.

Enjoy!

Sizzling Garlic Shrimp

2010-07-15T08:00:00.000-07:00

For a quick and easy to prepare weeknight dinner...this is one of my favorites. I always have frozen shrimp hiding away in my freezer, ready to jump into a pool of sizzling garlic and olive oil. Frozen shrimp can be defrosted in about 15 minutes under some cool running water, so your dinner can be on the table in no time.

Wine Pairing Suggestion: Try a light refreshing Pinot Grigio or a crisp Chardonnay.

Sizzling Garlic Shrimp
Serves 4 to 6

Ingredients
4 cloves of garlic, thinly sliced (or to your taste)
1/4 cup of light olive oil
2 tbsp unsalted butter
1/2 tsp hot chili flakes
1 pound uncooked shrimp, peeled, deveined and rinsed
1/4 cup dry sherry or white wine
fresh lemon juice from half a lemon
Garnish optional: flaked sea salt and chopped parsley

Directions
Heat the olive oil and butter in a 10-12 inch saute pan, over medium-heat. Add the garlic and chili flakes and cook to soften, about 2-3 minutes. The garlic will be golden in color. Add the shrimp and saute until they are all pink, another 2-3 minutes. Add sherry and let sizzle for about 2 minutes. Squeeze some lemon juice over and garnish with some fresh parsley.

Voila! This is a classic Tapas dish served with some crusty bread to dip in that heavenly sauce, or you can add over your favorite cooked pasta.

Enjoy!

Decadant Stuffed Dates

2010-07-10T11:50:00.000-07:00

Here's a little something different to serve at your next get together. A little sweet...a little savory...I made these for several parties over the long weekend, and they were very well received.

Dates are opulent in vitamins and minerals, as well as low in fat (one date has 23 calories), cholesterol, and sodium, and are packed with potassium...making these a great quick energy snack. I could easily go on about the health benefits of the date, but for now...on to this quick easy snack.

Decadent Stuffed Dates

Ingredients
Medjool Dates
Ricotta Cheese (drained if runny)
Cocoa Powder

Directions
Cut a lengthwise slit down the center, but not through, each date and remove the seeds.
With a teaspoon, stuff each date with ricotta cheese and sprinkle with cocoa powder.

It's as easy as that! Enjoy!

Vanilla Angel Cake

2010-07-03T10:30:00.000-07:00

This is the perfect light and delicious dessert to serve to your guests this holiday weekend! Top with some fresh berries, homemade whipped cream and enjoy to your hearts content. Next time, I will try slicing the finished cake in half, and spreading on a raspberry jam or homemade lemon curd. YUM!

After testing with two cakes, I suggest using a light colored baking pan as it produced a lighter (in color) cake.
Also I would suggest using a mixer to beat the egg whites to a stiff peak and adding the yolks in to the mixer to blend, then fold in the remaining ingredients by hand with a spatula. It really does make a difference in the cakes density. Don't get me wrong...they were both delish, but the second produced airier results. Lauren does everything by hand, including the egg whites. (She Rocks!)
One other thing...Lauren's recipe bakes at 400 degrees for approx. 1 hour. I found in my oven, it was beautifully done in 20 minutes at 350 degrees. Maybe my oven is just a lot hotter.

Pairing Suggestion: My favorite match would be a Canadian Ice Wine. I think that you would agree!

Vanilla Angel Cake
Slightly adapted from French Food at Home (Lauren Calder)

Ingredients
6 eggs, separated (yolks will go in later)
1 cup sugar
1 tsp vanilla powder (original recipes calls for vanilla extract)
1 cup sifted all-purpose flour
Fresh berries for serving
top with homemade whipped cream or creme fraiche

Direction
Preheat oven to 350 degrees F. Butter and line with parchment paper a 9-inch light colored round cake pan.
Beat the whites to stiff peaks in a mixer. Beat in the yolks, one at a time. Fold in by hand the sugar, vanilla and sifted flour. You should have a very high, moussy batter.

Pour the batter into the greased pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 20 minutes. (My oven runs hot...you may need a little longer to cook your cake.)

Let the cake cool for about 20 minutes and transfer to a serving platter.
Cover with fruit and serve with garnish of your choice (whipped cream, creme fraiche or ice cream.)

Enjoy!

Improved Creamy Cauliflower Soup

2010-06-29T14:00:00.000-07:00

Here is one of my favorites. A rich, creamy, luxurious soup with no cream. I use potatoes and milk for thickening to keep it a bit more lean. I make this and many versions just about weekly, and my mood dictates what if any new veggie will make it into the pot. Sometimes I add broccoli and/or spinach for a nice combo (great way to sneak some veggies to your kids). Garlic and white beans added to the cauliflower is a great starter to a Tapas meal. Of course, a bit of cheddar cheese added to the soup makes a super yummy treat.

When it comes to blending it up, I love a totally creamy soup, but you can leave a bit chunky if you so wish.

Now here are my thoughts when it comes to white pepper versus black pepper...Some swear by using the white pepper in a light-colored dish solely because if you use black pepper you will see the black flecks in the finished dish...(aesthetic reasons only). Black pepper tends to be stronger in flavor than white, which is a bit sweeter. I prefer the spiciness more in the black pepper and really don't care about the black flecks in my soup. So there you have it.

Pairing Suggestion: A nice compliment would be a spicy berry-flavored Grenach , usually very soft on your palate.

Creamy Cauliflower Soup
Serves 4-6

Ingredients
3 tbsp unsalted butter
1 large onion, chopped
2 garlic cloves, chopped
1 large potato, peeled and cubed
1 large head of cauliflower, separated into florets
4 cups of water or chicken broth
1 cup of milk ( I used low fat)
1/3 cup of dry sherry
1 tsp kosher salt
1/2 tsp fresh ground black pepper (or white pepper)
1/8 tsp fresh ground nutmeg
1 tbsp chopped fresh parsley
Fresh toasted croutons to garnish (see recipe below)

Directions
In a large dutch oven/soup pot, melt butter over medium-high heat. Stir in onions, garlic and cook until onions are translucent, about 5 minutes. Stir in potatoes and cauliflower and cook 5 minutes more. Pour in water or broth and bring to a boil. Cover, reduce heat and simmer until vegetables are tender. 15-20 minutes. Remove from heat.

Puree in batches using a blender/food processor, (or in pot if using an immersion blender.) Return to low heat and stir in milk, salt and pepper, nutmeg and sherry. Heat through and serve. My favorite garnish for this soup is some freshly toasted croutons and a sprinkle of parsley.

Toasted Croutons
Ingredients
Day old white or French bread/baguette cut into 1 inch pieces (whatever you have on hand will do)
1/2 tsp fresh ground pepper
1/2 tsp kosher salt
1/2 tsp garlic powder or salt (omit kosher salt if using garlic salt)
1/2 cup of light olive oil

Directions
Preheat oven to 300 degrees.
Cut bread into 1 inch cubes. Toss cubes in salt, pepper, garlic powder and olive oil. Spread evenly in one layer on a cookie sheet. Toast gradually in oven until lightly brown on all sides. About 10-15 minutes.

Enjoy!

Makes Me Happy

2010-06-20T08:00:00.001-07:00

As I was reviewing some past photos in our archive, I stumbled across many of my hometown of Beverly, MA. Which leads to my happy thoughts of the week. Here are just a few that make me oh so happy.

The joys of an apple cider doughnut from my favorite farm Russell Orchards in Ipswich, MA

An evening out in Boston is always loads of fun!

Remembering days of strolling through the Back Bay of Boston

The thought of a Hot Fudge Sundae at Richardson's in Middleton, MA

Just looking at these clams brings a huge smile to my face......The one and only Woodman's in Essex, MA

There you have them...my happy thoughts for the week. You will always have a special place in my heart New England!

The Simple Popover

2010-06-18T05:00:00.004-07:00

Offer me a popover...and you have a friend for life. Big jumbo ones, small cute ones, flecked with herbs, laced with cheese, slathered with jam, any kind you can imagine, I assure you that if they are in front of me...they will be savored and devoured. These are my absolute faves when it comes to rolls and breads. I can say that I have made a few in my time...and this recipe is my definite go to for a simple quick compliment to any meal.

My Favorite Popovers
Makes 6 jumbo or 12 minis

Ingredients
1 1/2 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 tsp course salt
3 eggs

Directions
Preheat oven to 425 degrees.
Mix all ingredients together until combined. The mixture will be lumpy. Do not over mix.

Pour mixture into popover pan filling each cup about 3/4 full.

Place in oven for 20 minutes, then reduce heat to 350 degrees and bake for another 15 minutes.
Do not open oven until cooking time is complete and your popovers have risen.
Best served hot right out of the oven.

Enjoy!

Vanilla Scented Strawberry Brown Butter Bettys

2010-06-14T08:00:00.000-07:00

Strawberries seem to be everywhere out here....with the farmers markets practically giving them away, it's not surprising that every week I find myself walking away with three or more pints of the oh-so-lush ruby fruit. Then comes the thoughts of, "what other sweet treats can come of these beauties?"
That's when I stumbled upon Deb's recipe at Smitten Kitchen of these little gems. Of course they were a must try the instant that I saw them. Even though they were perfect as is, I only slightly adapted them to suit my love of vanilla.

Wine Pairing: A superb pairing would be a Canadian Icewine. YUM! (look for a blog soon dedicated to this alluring sip)

Vanilla Scented Strawberry Brown Butter Bettys
Adapted slightly from SmittenKitchen
Makes 6 Bettys

Ingredients
1 stick salted or unsalted butter
1 tsp granulated sugar
6 slices good quality white bread, crusts removed
1/4 cup light brown sugar
1/2 tsp lemon zest, finely grated
1 tsp vanilla powder (can use 1 tsp vanilla extract)
1/8 tsp salt (omit if using salted butter)
1/2 cup panko bread crumbs
2 cups strawberries, stemmed and sliced
vanilla ice cream or creme anglaise to serve

Directions
Preheat oven to 350 degrees with rack in middle.

In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.

Lightly butter muffin cups with some of the brown butter, then sprinkle with granulated sugar. Roll bread slices with a rolling pin to flatten. Brush both sides with additional brown butter, then gently fit into muffin cups.

Stir together brown sugar, zest, salt, vanilla powder and panko, then add strawberries and toss to coat. Stir in remaining brown butter. heap strawberry mixture into cups, pressing gently.

Cover pan with foil and bake 15 minutes. Uncover and bake until strawberries are very tender, about 10 minutes more. Let stand 5 minutes before removing from pan. Serve warm or at room temp.

I served with a dollop of vanilla bean ice cream.

Enjoy!

What is making Kendra Happy this week?

2010-06-07T05:00:00.001-07:00

What makes Kendra happy this week?
Following Jess at Epheriell Designs (which by the way is a great site) this will be a new weekly post to my site.

Putting together a savory panini filled with fruit

Enjoying a great glass of wine

Watching my family have a jolly in the sea

Enjoying some fabulous Farmers market treats

The beautiful shores of Corona Del Mar

Do a post like this one and leave a comment with a link and make sure to link it at the Epheriell Design blog.

Balsamic and Black Pepper Strawberries with Warmed Toasted Mozzarella Flatbread

2010-06-04T07:47:00.001-07:00

Here is a great play on contrasts, with some delicate soft mozzarella and a piece of toasted warm flatbread, all smothered in some strawberries which have been macerated in a lusty sweet balsamic reduction. It is such a great combo with those super-sweet strawberries enhancing the savory mozzarella and flatbread. Oh my Yumminess is all I can say. I will add that this is a heavenly match to wine.

This is a super way to impress your guests for a summer alfresco lunch or dinner or a teaser starter. The flatbreads can be toasted in your oven, or even out on your grill if you are cooking the rest of your meal outdoors.

Wine Pairing: A dry Rose' will compliment every flavor note in this dish.

Balsamic and Black Pepper Strawberries with Warm Toasted Mozzarella Flatbread
An Andrea Immer recipe
Serves 6 as a first course or light main course

Ingredients
1 pint fresh strawberries, stemmed and thinly sliced
2 tbsp aged balsamic vinegar or Balsamic Vinegar Reduction* (see recipe below)
Course, freshly ground black pepper for grinding over the flatbreads
Six 6-inch flatbread rounds (whole wheat or white)
Extra-virgin olive oil, for brushing
Coarse sea salt to taste
5 small balls of fresh mozzarella cheese (about 2-inch in diameter)
5 fresh basil leaves

Directions
Preheat the oven to 400 degrees, or preheat your grill to medium. Combine the strawberries, vinegar, and pepper in a medium mixing bowl (non-reactive) and let stand at room temp for at least 5 and up to 30 minutes.

Brush the flatbreads lightly on both sides with olive oil, and sprinkle with salt. Place on a baking sheet and heat in oven for 2 minutes to soften; or, place flatbreads directly on the heated grill for 2 minutes to soften and toast slightly. Remove, cut in quarters, and return to the baking sheet.

Slice the mozzarella into 1/2 inch thick slices. Layer 3-4 mozzarella slices on the toasted flatbread quarters, and return to oven until the cheese is puffy, about 2 minutes; or, place flatbread quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. The cheese may get a few toasty-brown spots, but watch carefully to prevent over-browning.

Meanwhile, finely chop the basil leaves and stir gently into the strawberries.

When the flatbread quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately.

Enjoy!

*Balsamic Vinegar Reduction
Makes 1/2 cup

1 cup balsamic vinegar (not aged)

Place the vinegar in a small saucepan and bring to a boil. Lower the heat to medium and simmer until the vinegar is reduced by half. Pour into a nonreactive container and let cool completely.
This reduction will keep for up to a month, covered in the refrigerator.

Grilled Chicken BLT's

2010-05-29T05:00:00.005-07:00

As summer approaches, it's only natural that we crave a light summer meal which would satisfy our hunger as well as our taste buds. Barefoot Contessa's Chicken BLT looked superb with homemade thousand island dressing. I made a few changes to my BLT. Instead of white bread, I used lightly toasted fresh baked garlic bread where the garlic was finely chopped and backed right in. (YUM)! I switched arugula for the green lettuce leaves and I grilled up some boneless, skinless chicken breasts instead of using a rotisserie chicken. To top that off, I added some sliced avocados.

This was delicious!

Wine Pairing: You could go white or red here with a light refreshing Sauvignon Blanc or Pinot Noir.

Grilled Chicken BLT's
adapted from Barefoot Contessa's CBLT's
Makes 4 sandwiches

Ingredients
12 slices smoked bacon
1/2 cup good mayonnaise (I agree with Ina here, that Hellman's is the best)
1/2 cup ketchup
8 slices of good white bakery bread, cut 1/2-inch thick, lightly toasted
a handful of baby arugula, washed and spun very dry
2 large ripe tomatoes, thickly sliced
2 ripe avocados, pitted and sliced
kosher salt and freshly ground black pepper
4 thin chicken breasts, grilled (or rotisserie chicken)

Directions
Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tbsp of the mixture. Cover that with arugula leaves. Place 3 slices of bacon on top of the leaves and then add a layer of tomato slices on top of the bacon. Place the avocado slices on top of tomatoes, then place your chicken breast over that. Sprinkle liberally with salt and pepper. Spread each of the remaining 4 slices of bread with 1 tbsp of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve.

This is also fabulous without the mayo/ketchup (thousand island dressing) mixture and simply using the standard mayonnaise that most BLT's call for.

Enjoy!

Easy Roasted Beets

2010-05-27T05:30:00.001-07:00

Here's a quick farmers market treat that is very easy to prepare and another healthy side dish to add to your repertoire. I love how roasting this (and any) root vegetable brings out an incredible depth of sweetness that makes eating your veggies a yummy treat. Especially for all the children in your life.
We enjoyed these with Blue Ribbon's Northern Fried Chicken.

Easy Roasted Beets

Ingredients
3 medium fresh beets
1 tbsp olive oil

Directions
Heat oven to 375 degrees and place rack in middle of oven. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice the beets and drizzle with olive oil, and season with salt and freshly ground black pepper.

Enjoy!

Blue Ribbon's Northern Fried Chicken

2010-05-24T17:00:00.002-07:00

Chicken is one of the most popular meats in the world and you could find a fried chicken recipe in just about every culture. There is always a new and updated way to fry up chicken and the combinations are endless in how you want to fry your chicken with so many different batters, coatings, herbs and spices. Some swear by soaking the chicken overnight in buttermilk. Others give their chicken a soak in brine or a dunk in beer batter, and a light coating in seasoned flour, or a roll in breadcrumbs, saltines or even crushed cereal. The only way to discover your favorite method is to experiment with different seasonings and techniques until you find your favorite.

Now, I'm sure that most of you would agree that a perfect piece of fried chicken should be crisp, greaseless and perfectly seasoned, with a dark brown crust and tender, juicy meat. This recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook", promised all that and I had to give it a try . It's not everyday that you see a recipe for "Northern" fried chicken. The matzoh meal is the surprise ingredient which added a great layer of crispness.

Yes...the South may have the reputation for some of the country's best fried chicken, but this Northern version is definitely worth a try!

Wine Pairing: We enjoyed with a 2006 Malbec (Barking Sheep)..this nice fruity wine complimented the crisp chicken very well.

Northern Fried Chicken
(Adapted from Blue Ribbon Cookbook)
Serves 4

Ingredients

6 cups of soy oil
1 whole (3-pound) chicken, cut into 8 pieces
4 large egg whites, whisked
1/2 cup matzoh meal
1/2 cup all-purpose flour
1/2 tsp baking powder
1/8 tsp old bay seasoning
1/4 tsp onion powder
1/2 tsp lemon pepper
1/4 tsp garlic salt
1/4 cup plus 2 tbsp salt
1 tsp finely ground white pepper

Directions

Fill a large pot with oil. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer.

Rinse chicken pieces and pat dry with paper towels. Place egg whites in a large shallow dish. In another shallow bowl, combine matzoh meal, flour, baking powder and next four seasonings. Dip each chicken piece into the egg white mixture to coat; let excess drip back into dish. Then, coat each piece of chicken with matzoh mixture to coat; tap of excess.

Working in batches if necessary, fry chicken until dark golden, about 10 minutes for breast meat and 13 minutes for leg and thigh meat. Transfer to a paper towel-lined plate to drain. Mix together salt and pepper and sprinkle over chicken. If desired, sprinkle your favorite hot sauce and honey over chicken and serve immediately.

**Bruce and Eric Bromberg's Blue Ribbon restaurant is located in Manhattan at 97 Sullivan St. www.blueribbonrestaurants.com

Enjoy!

Capellini With Swiss Chard and Shitake Mushrooms

2010-05-17T05:00:00.006-07:00

One of our favorite leafy greens is the swiss chard, which is most often overlooked, but known for it's great source of vitamins and minerals and all around goodness. My favorite is rainbow chard, with vibrant Christmas red and sunny yellow stems. Swiss chard is very similar to spinach and beet greens, but has a stronger and more pronounced flavor.
If you're looking for a quick and healthy week night meal...give this one a try!

Wine Pairing: A Pinot Grigio or an unoaked Chardonnay would marry well here.

Capellini with Swiss Chard and Shitake Mushrooms
Serves 4

Ingredients
8 ounces capellini (half a package), cooked and drained
1/4 cup pasta cooking water reserved
2 tbsp olive oil
1 large shallot, chopped
2 garlic cloves, thinly sliced
2 bunches of red swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 tsp red pepper flakes
1/2 lb shitake mushrooms, cleaned, stems removed and sliced
1/2 cup white wine or chicken stock
1/2 tsp grated nutmeg
6 basil leaves, thinly sliced
1/4 cup grated parmesan cheese
salt and pepper to taste

Directions
Heat oil in a big heavy skillet over medium heat. Add the shallots, garlic, red pepper flakes, mushrooms and chard stems. Saute all till tender, about 5 minutes. Add the chard leaves, and white wine or chicken stock along with the nutmeg. Reduce heat, cover and cook for about 3 minutes. Stir together and cover for another 3 minutes to ensure all leaves are completely wilted and most of the liquid has cooked away. Toss with the cooked capellini, and reserved pasta water. Sprinkle with the parmesan cheese, basil leaves and salt and pepper to taste right before serving.

Enjoy!

The Sweetest Radishes

2010-05-12T05:30:00.001-07:00

When I think of radishes....I think spring and salad bars. There's nothing like that crunchy peppery bite on crusty bread with some good butter and flaked sea salt. I also like them dipped in some creamy hummus. Yum! It's not often you see them in cooked dishes, but this one is a must try.

If you ever wondered where these little gems came from, this will enlighten you...Radishes are a member of the cabbage family, related to mustard, with the name radish coming from the Latin word radix, or root, representing the part that is eaten. Radishes date back to approximately 500 B.C.E. in China and 1000 C.E. in Japan, with remains of radishes discovered in excavations of ancient Egypt dating back to nearly 3000 B.C.E There are three basic kinds of radishes: red globe, the prototypical red radish; Easter egg, which grow in aesthetically pleasing red, magenta and white bunches; and daikon, long white radishes with a Japanese name.

Those of you who are familiar with this salad bar staple, will be surprised to find how a quick braise with some butter and sugar can transform these little red gems to a side dish that you can't get enough of. I think that this quick and easy sweet treat will become a family favorite in your house as it is in mine.

Note: They are also really good roasted, but I'll save that for another blog.

The Sweetest Radishes
2-4 servings ( these are so good you may want to double the recipe)

Ingredients

2 bunches radishes, about 1 pound, trimmed of tops and root, small ones left whole, medium ones cut in half, large ones cut into quarters
1 1/2 cups water
2 tbsp butter, diced
2 tbsp sugar
1 tbsp balsamic vinegar
1/8 tsp salt and pepper each

Directions

Place radishes in a skillet with water, butter, sugar, vinegar and salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook the radishes for about 10 to 12 minutes or until the water has cooked away and you are left with rosy tender radishes swimming in a sweet light syrup waiting to be indulged.
Enjoy!

2010-05-09T23:05:00.002-07:00

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Brie, Apple, Proscuitto and Arugula Panini

2010-05-06T05:00:00.001-07:00

I've missed you, but now I'm back! Sorry for my lack of posts over the last few months. We have relocated from New Jersey to California. After a lot of house-hunting and many boxes to unpack, we've finally found a lovely place to call home.

California seems to be a mecca of farmers markets galore and with that, many inspirations to bring to my kitchen . I am excited and looking forward to sharing some great recipes with you in the weeks ahead.

Wouldn't you agree that any sandwich grilled in a panini press, makes any sandwich even better?
The possibilities are endless as far as fillings for your panini, but this is what I had on hand.

Wine Pairing: A white sparkling wine would be great here.

Brie, Apple, Proscuitto and Arugula Panini
Makes 4 sandwiches

Ingredients
1 large ciabatta loaf
3 apples thinly sliced
16 thick slices of soft brie
8 thin slices of proscuitto
1/2 lb fresh arugula leaves
olive oil

Directions
Slice the ciabatta loaf in half horizontaly then in quarters. Fill with brie slices, apple slices, proscuitto and arugula. Brush olive oil over the top and bottom of each sandwich. Grill in a panini press for about 5 minutes, or until the cheese is melted and the tops and bottoms are crisped with grill marks. Serve hot and enjoy!

Sweet and Spicy Mango Salsa

2010-02-13T06:00:00.002-08:00

Originating in Mexico, salsa simply means "sauce" and in Mexican terms firey and tomatoey with plenty of fresh chilies, onion, cilantro, garlic and salt. Always a blend of chopped, diced or grated fruit and veggies, along with fresh herbs and spices.
One of my favorite condiments for a lean protein is a sweet and spicy salsa. I pair this with fish, chicken and pork, as well as simply serving with tortilla chips.
You will find that this light and refreshing salsa, will be a nice compliment to many of your dishes.

Sweet and Spicy Mango Salsa

Ingredients
1 mango, peeled, pitted and cut into 1/4-inch pieces (about 2 cups)
1 small red onion, chopped (a sweet onion could be used here)
1 small tomato, chopped
1/2 cup packed, fresh cilantro leaves, chopped
1 jalapeno chili, minced (ribs and seeds removed for less heat, if desired)
Zest and juice of 1 lime
Course sea salt, to taste

Directions
In a medium bowl, combine mango, tomato, onion, cilantro, chili and zest and juice of lime. Season with salt to taste.
Can be stored in an airtight container for 2 days.

Enjoy!

Julia Child's Boeuf Bourguignon

2010-02-08T18:00:00.004-08:00

After watching Julie and Julia, I couldn't wait to try this masterpiece. A classic, adapted from "Mastering the Art of French Cooking." Julia has taken a simple beef stew and turned it into a bowl of rich decadence.

Now, a dish like this doesn't come without a little work on your part, but the reward you get at the end of the day, is truly worth all the effort. You will need a day of tinkering in your kitchen, which we could all use a little bit more of in this crazy circus of life. It is about 1 hour of prep and 5 hours of cooking time.

All you need to complete this rich bowl of warmth, is some mashed potatoes or some creamy polenta. I promise you will sit down and be very thankful upon your first bite!

Wine Pairing: A full bodied Burgundy would be ideal.

Julia's Boeuf Bourguignon

Serves 6

Ingredients

For the Stew

6 ounces bacon, solid chunk (you can get at butcher)

1 tbsp olive oil

3 lbs lean stewing beef, cut into 2-inch cubes (I used beef tenderloin)

1 carrot peeled and sliced

1 onion, peeled and sliced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 tbsp flour

3 cups of a full bodied red wine (Burgundy, Chianti or Bordeaux)

2-3 cups beef stock

1 tbsp tomato paste

2 garlic cloves, mashed (you can add more if you wish)

1 sprig of thyme (1/2 tsp dried thyme)

1 fresh bay leaf

For the Braised Onions

18-24 white pearl onions, peeled

1 1/2 tbsp unsalted butter

1 1/2 tbsp olive oil

1/2 cup beef stock

salt and freshly ground pepper

1 fresh bay leaf

1 sprig thyme

2 sprigs parsley

For the Sauteed Mushrooms

1 lb mushroom, quartered (I used cremini)

2 tbsp unsalted butter

1 tbsp olive oil

Directions

1. Prepare the bacon by cutting off the rind and setting aside. Then cut the bacon into lardons about 1/4 inch thick and 1 1/2 inches long. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water. Drain and dry the lardons and rind and reserve.

2. Pre-heat the oven to 450 degrees.

3. Put a tbsp of olive in a large dutch oven and warm over moderate heat. Saute the lardons for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon, and set aside.

4. Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides. Once browned, remove to the side plate with the bacon.

5. In the same oil, saute the onion and carrot until softened. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion. Toss the contents of the casserole with the salt and pepper and sprinkle with the flour. Set the uncovered casserole or dutch oven in the oven for four minutes. Toss the contents of the casserole again and return to the hot oven for 4 more minutes.

6. Lower the heat to 325 degrees and remove the casserole from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic and herbs and the bacon rind. Bring to a simmer on the top of the stove. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours. The meat is done when a fork pierces it easily.

7. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.

8. For the onions, if using frozen pearl onions, make sure they are defrosted and drained. Heat the butter and oil in a large skillet and add the onion to the skillet. Saute over medium heat for about ten minutes, rolling the onion about so they brown as evenly as possible, without breaking apart. Pour in the stock and season to taste with s and p. Add the herbs and cover. Simmer over low heat for about 40 -50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated. Remove the herbs and set the onions aside.

9. For the mushrooms, heat the butter and oil over high heat in a large skillet. As soon as the foam begins to subside, add the mushrooms and toss and shake the pan for about 5 minutes. As soon as they have browned nicely, remove from heat and set aside.

10. Now...onto the finish line!!!

11. When the meat is tender (very tender), remove the casserole from the oven and empty into contents into a sieve set over a saucepan.

12. Wash out the casserole and return the beef and bacon to the casserole (discarding the bits of carrot and onion and herbs which remain in the sieve).

13. Distribute the mushrooms and pearl onions over the meat.

14. Skim the fat off the sauce and simmer it for a minute or two, skimming off an additional fat which rises to the surface. You should be left with about 2 1/2 cups of sauce thick enough to cat a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down to reduce to the right consistency.

15. Taste for seasoning.

16. Pour the sauce over the meat and veggies.

Serve with potatoes, noodles or polenta, garnished with fresh parsley.

Enjoy...as I know you will!

Chocolate Nutella Fudge

2010-01-31T06:27:00.007-08:00

Ok...in an attempt to empty out my pantry as we prepare for a probable move within the next month....here is a little sweet treat made with some very simple ingredients screaming to be used up. I was able to share with all the folks that walked through our home on open house day!
Enjoy!

Chocolate Nutella Fudge

Ingredients
Butter or butter cooking spray, for greasing the pan
1 14 oz. can sweetened condensed milk
1 tsp good quality pure vanilla extract
3/4 pound (about 1 1/2 cups) bittersweet chocolate chips (60-70% cacao)
3 tbsp unsalted butter, cut into 1/2 inch pieces, at room temp.

Directions
Butter or spray the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7 inches wide, allowing the excess to overhang the sides. set aside.
In a medium glass or stainless steel bowl, combine the condensed milk and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Enjoy!

Chicken Lemongrass Dumplings

2010-01-07T18:00:00.005-08:00

Dumplings....a classic in Asian cuisine...fun and delicious, and the varieties are endless.

With my recent lemongrass kick, I thought, why not add to some ground chicken and fry up the little packages.

The combination of the ground chicken with the citrus overtones of the lemongrass and other asian flavors make for an intoxicating treat.

Wine Pairing: a white sancerre or an american semillon would be a nice match to the lemongrass.

Chicken Lemongrass Dumplings

Ingredients

1/2 lb. ground chicken

1/2 can water chestnuts, finely chopped

1/4 lb shitake mushrooms, finely chopped

3 scallions, finely chopped

1/2 stalk of lemongrass, very finely chopped

2 garlic cloves, minced

2 tsp freshly grated ginger

1 tsp sesame oil

1 egg yolk

1 package of wonton wrappers

Directions

Mix all ingredients together except for the wonton wrappers. Lay out several wonton wrappers at a time for easier assembly. Drop a small amount of chicken mixture onto the middle of each wrapper. Dip your finger into some cold water, and run your finger along the edges of the wrapper. You can either fold over into a triangle, or you can crimp the edges together into a purse shape. Press firmly to ensure you have a good seal, so that the filling does not leak out when cooking.

Once your dumplings are assembled, you can fry in a bit of peanut or canola oil until golden brown, or for a soup, you can add the dumplings into some boiling chicken broth already enhanced with some scallions, ginger and garlic.

Enjoy!

Avocado On Rustic Toast with Shaved Parmesan

2010-01-05T06:00:00.001-08:00

This is my idea of a healthy, quick and very satisfying lunch.

The many health benefits of the Haas Avocado, makes for a good reason to enjoy this little green gem.

One fifth of a medium avocado has 50 calories and contributes nearly 20 vitamins and minerals, making it a good nutrient source. According to many nutritionists, using avocado as a sandwich spread in place of other popular spreads may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol. For example, 2 tablespoons of mayo has 109 calories, 2 tablespoons of butter has 204 calories, where as 2 tablespoons or 2-3 thin slices of avocado has only 50 calories. You gotta love that as much as I do!

Now that I'm convinced that I sold you on the health benefits of the avocado, you must try this easy and very tasty sandwich. The creaminess of the avocado with the salty parmesan cheese on a toasted rustic bread is sure to be a taste sensation! I promise!

Avocado On Rustic Toast with Shaved Parmesan

Ingredients

1 ripe Haas Avocado cut in half, pit removed

1 piece of rustic bread, toasted

Shaved parmesan reggiano cheese

a light sprinkle of large flaked sea salt

Spread some of your very ripe avocado onto your toasted bread. Add a few shaved pieces of a good parmesan reggiano cheese, and just a light sprinkle of some large flaked sea salt.

Enjoy!

My Favorite Baby Back Ribs

2010-01-03T11:38:00.004-08:00

If you are looking for a baby back rib recipe, that practically falls off the bone at a mere glance...you have come to the right place. A long rest in a low oven ensures you have a mighty juicy and tender result. Plus...wouldn't you agree that waiting for your food, makes it taste that much better!

According to my husband, the world would end if this was not made in our house on a regular basis, and because of this...I have tried and tested many ways with these baby backs...to find that this is by far our favorite recipe. I have been looking forward to sharing these with you, as we enjoy them quite frequently.

Wine Pairing: Petite Sirah always goes well with grilled or barbequed foods. Even though this dish is baked, you will find it to be a very nice match.

Spicy Soy Baby Back Ribs

Serves 6

Ingredients

2 slabs of baby back ribs (you could use spare ribs as well)

3 tbsp ground coriander

3 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp mustard powder

1 tbsp kosher salt

1 tsp granulated sugar

1 tsp dried thyme

1 tsp dried oregano

1 cup of soy sauce

Directions

In a medium bowl, combine all spices together. Rub both sides of the rib slabs with the seasoning mix, and place on a baking sheet. Let stand for at least 20 minutes at room temperature.

Preheat your oven to 450 degrees. Sprinkle the soy sauce all over the ribs and put into the hot oven and cook for 15 minutes. Drop the oven temp. to 300 degrees and cook for 1 hour and 45 minutes, flipping ribs over halfway through cooking.

Voila!
Serve immediately and enjoy!

Individual Salmon-Fennel Potpie

2009-12-31T14:31:00.005-08:00

I have been dying to make this recipe ever since I saw it on the Fine Living Network. I love Salmon and I love fennel....how can this not be good? It's easy, pretty quick, and with the use of frozen puff pastry sheets as the topping, you can have a warm, comforting and elegant dish to share with your family and friends in no time. This would also be good with a firm white fish like haddock or cod.

Wine Pairing: I paired with a Pinot Noir which was a fabulous marriage.

Individual Salmon-Fennel Potpie

Adapted from Pairings with Andrea

Yield: 4 servings

Ingredients

1 1/2 cups low-sodium chicken broth (can use veggie broth for vegetarian version)

1 1/2 cups fresh fennel chopped

1 tbsp fennel fronds, chopped, with a few fennel stalks reserved

1 sheet frozen puff pastry, thawed

1 tbsp unsalted butter, divided

1 small shallot, minced

1/4 cup dry white wine

2 tsp finely chopped tarragon

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 cup milk

1/4 cup cornstarch

kosher salt and freshly ground pepper

Directions

Preheat oven to 400 degrees. Bring broth to a boil over heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8 inch thickness. Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.

In a heavy skillet, melt butter on medium high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add herbs if using and salmon pieces, stir to combine. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into a gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half cups of gravy into salmon-fennel mixture.

Assembly:

1. Butter four individual two-cup ramekins.

2. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.

3. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.

4. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Enjoy!

Easy Peasy Coconut Risotto Rice Pudding

2009-12-17T13:23:00.004-08:00

Here is a super tasty rice pudding for all you coconut lovers out there. The great thing about this dish is that it only uses 5 ingredients. It is a labor of love which requires about 40 minutes of stirring occasionally, but so well worth the decadent creaminess you end up with. You are so going to enjoy this one. By simply adding 2 tbsp of good quality cocoa powder in the first step, you can make this a chocolate rice pudding.

Enjoy...as I know you will!

Coconut Risotto Rice Pudding
Food & Wine
Serves 6-8

Ingredients

1 quart whole or 2% milk
1 cup arborio or risotto rice
1/2 cup sugar
on 14-ounce can unsweetened coconut milk
Garnish with coconut flakes or shaved chocolate of your choice

Directions
In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
Spoon the rice pudding into bowls, garnish and serve.

Enjoy!

The Infamous Neiman Marcus Cookie

2009-11-12T06:57:00.004-08:00

The tale of this urban myth has been circulating for over 20 years, and has never been found to have a single bit of factual information. Legend has it that one day, a customer in the Neiman Marcus Cafe in the Dallas store so enjoyed a chocolate chip cookie for dessert that she asked for the recipe. A snippy waitress told her it was available for sale, and when asked the price, replied, "two-fifty." She was told to add the charge to the customer's bill. The tale continues that when the Visa statement came in the mail, the customer was surprised to see a charge of $250 for the recipe, and when she went to Neiman's customer service, was told, basically, "tough luck." So the customer sent the famous recipe to everyone she knew and asked them to do the same.

Neiman's says that they have never served these cookies in any of their restaurants. Neiman Marcus also does not accept Visa cards as payment in its stores and has a strict policy stipulating that a customer must sign his or her sales receipt prior to leaving a cafe or restaurant.

Because of all the hype this little cookie has generated, Neiman Marcus has come up with what they think is a better cookie recipe which you can find on their website.

After stumbling across the recipe time and time again, I had to give it a try to see if this infamous cookie was worth all the hype.

Guess what? They are! These cookies are so yummy, that even my hubby, who really isn't a cookie fan...loved them and an empty plate was all that was left.

The fleur de sel is not in the orignal recipe, but I love a salty sweet combo and couldn't resist.

Thank you Neiman Marcus for this seriously good cookie.

Neiman Marcus Chocolate Chip Cookie
Makes about 2 dozen

Ingredients
1 stick of unsalted butter, softened
1 cup light brown sugar
3 tbsp sugar
1 large egg
2 tsp good vanilla extract
1-3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1-1/2 tsps instant espresso coffee powder
1-1/2 cups semisweet chocolate chips
enough fleur de sel to sprinkle over cookies

Directions
Preheat oven to 300 degrees. Cream butter with the sugars, using an electric mixer on medium speed, until fluffy (approximately 30 seconds).
Beat in the egg and vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough into a greased cookie sheet or silpat about inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Sprinkle a litte fleur de sel over the cookies and bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Enjoy!

Green Rice (Arroz Verde)

2009-11-04T14:49:00.003-08:00

If you love cilantro like I do, you will love this very fragrant side dish. I first had this pilaf at a great little Mexican restaurant in Tucson, and ever since, have preferred this over Spanish rice. It has such a nice distinct fresh herbal flavor from the cilantro, parsley, green onions and jalapeno. I have also served this to some folks who did not like cilantro, and they loved it.
For best results, use long-grain rice and do not rinse it. This should be cooked just before you plan on serving it, but the cilantro puree can be prepared in advance.
Just the color alone makes for a fun side dish! Give this easy recipe a try with your next Mexican meal.

Wine Pairing: An American Riesling would be a nice match to the herbs, and for something different, try a Rose' Cotes-du-Rhone.

Green Rice
Serves 4-6

Ingredients
1 cup chicken or beef broth (for a vegetarian version, vegetable broth can be used)
1 cup water
3 tbsp olive oil
1 cup long-grain white rice
3/4 cup chopped fresh cilantro
1 or 2 jalapeno chiles, chopped (depending on your taste)
2 green onions, including tender green tops, chopped
1 clove of garlic, chopped
pinch of kosher salt

Directions
In a small saucepan over low heat, combine the stock and the water and bring to a simmer. In a heavy saucepan over medium heat, warm 2 tbsp of the olive oil. Add the rice and cook, stirring occasionally, until the grains are separated and opaque, 2-3 minutes. Gradually stir in the simmering stock (it will boil up vigorously), then reduce the heat and cover. Cook undisturbed until the rice has absorbed the liquid and is tender, about 20 minutes.

While the rice cooks, in a food processor, combine the cilantro, jalapeno, green onions, garlic, remaining 1 tbsp oil and salt. Process until you have a smooth consistency.

Remove the rice from heat. Dollop the cilantro puree evenly over the surface of the rice and cover. Let stand undisturbed for 5 minutes. Uncover and thoroughly stir the puree into the rice. Transfer to a serving dish and serve right away.

Enjoy!

Roasted Apple and Butternut Squash Soup

2009-11-03T06:45:00.006-08:00

Fall brings an abundance of vegetables...especially squash, which you can find in all shapes and sizes. Now is the perfect time to try out all those squash recipes that will add warmth to your tummy and take the chill out of those autumn nights.

There are so many variations to make this soup to your liking. Thai with a bit of coconut milk and ginger and Southwestern with some chipotle chiles, cumin and lime juice are just two delicious ways for something different.

Roasting the vegetables brings out more depth in the flavor as well as richness to the soup.

A seriously easy soup to add to your fall repetoire.

Wine Pairing: A very dry Riesling or a Pinot Gris would be a nice match. For something different, try serving a Spanish Sherry with this.

Roasted Apple and Butternut Squash Soup

Serves 6

Ingredients

1 medium butternut squash peeled and cubed

1 large sweet onion cubed

3 apples peeled and cubed

1 tbsp olive oil

Kosher salt and ground pepper to season squash

2 tbsp olive oil

1 large carrot peeled and chopped

1 medium shallot chopped

1 tsp fresh chopped thyme

1 tsp fresh ground nutmeg

1/4 tsp ground coriander

1 tsp grated ginger

5 cups of low sodium chicken broth (veggie broth can be used for a vegetarian version)

1/2 cup of sherry

Sea salt and fresh ground pepper to taste

Fresh thyme leaves to garnish

Directions

Preheat oven to 400 degress. In a large bowl, toss squash, apples and onion together with 1 tbsp olive oil and salt and pepper making sure that everything is coated. Spread the veggie mixture out on a cookie sheet in one single layer. Roast, stirring occasionally, until the veggies are golden brown and softened, about 45-50 minutes. (I did this step the night before. Once veggies were cool, I tossed them into the fridge overnight).

In a large soup pot, heat the olive oil over medium heat and add the carrots and shallots. Saute until soft and shallots are translucent. Increase the heat to high and add the roasted squash, apples and onions, with the broth, thyme, coriander and ginger. After this mixture comes up to a boil, reduce heat to low and simmer for about 20 minutes until the squash breaks apart.

Working in batches, puree squash mixture in blender or food processor. Transfer pureed soup to a large saucepan and stir in the nutmeg and sherry. Bring soup to a simmer over medium-low heat, adding 1/4 cup of water at a time to adjust consistency. Now it's time to enjoy!

Garnish with fresh thyme leaves.

Here are some other garnish ideas...

Dollop with sour cream or creme fraiche

Homemade coutons

Roasted pumpkins seeds or butternut squach seeds

Even plain popcorn would be a fun garnish for the kiddies.

Enjoy!

Coconut Macadamia Meltaways

2009-10-31T07:10:00.006-07:00

Just a quick note to say that after a month and a half of visits with family and a bit of traveling, I am back to the blogging world and ready to share some yummy recipes.

Now onto this very decadent cookie recipe that is a must try! As the holidays fast approach like a speeding train, it seems that we are always searching for great recipes to bake up. I thought this was a perfect cookie recipe to add to your holiday baking list and share with one and all. If you love butter cookies, as well as macadamia nuts and coconut...this one is for you. You are sure to find this cookie to be a very delicate melt in your mouth goodness.

Coconut Macadamia Meltaways

Makes about 50 cookies

Ingredients

1 cup sweetened flaked coconut

1 cup macadamia nuts

1 cup confectioners' sugar, plus extra for dusting

2 sticks unsalted butter, softened

2 tsp vanilla extract

1/4 tsp kosher salt

2 cups cake flour (all- purpose flour can be used, but I always find cake flour yields a more tender result)

Directions

Pulse macadamias and 1/4 cup of sugar in food processor until nuts are chopped fine (do not overprocess). Add coconut and continue to pulse until everything is finely ground.

Beat butter, vanilla and salt in a large mixer bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 cup of sugar. Beat until creamy. Add flour and beat until a soft dough forms. Chill dough for 1 hour.

Heat oven to 325 degrees. With lightly floured hands (using powdered sugar), shape scant tablespoonfuls dough into balls. Place 1 inch apart on ungreased baking sheet. ( I always use a Silpat sheets for baking cookies). Bake for 16 minutes, or until tops are dry and set and bottoms are light brown.

Transfer cookies to a wire rack and cool completely. Dust with confectioners' sugar before serving.

Happy Baking!

Cocoa Chip Cupcakes with Cream Cheese Frosting

2009-08-10T14:56:00.003-07:00

I had some milk chocolate chips sitting in fridge for quite some time. I thought these would be a great way to use them up. White, peanut butter and even butterscotch chips would be yummy in these as well.

Buttermilk Cocoa Chip Cupcakes
Makes 12 cupcakes

Ingredients
3/4 cup unsalted butter, softenend
1 cup granulated sugar
3 large eggs
1 tsp good vanilla extract
3/4 cup all-purpose flour
3/4 cup good quality cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup buttermilk
1/2 cup milk chocolate chips

Directions
Preheat the oven to 350 degrees. Prepare a muffin pan by adding paper liners.

In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Add the flour mixture and buttermilk alternately to the mixing bowl, starting and ending with flour. Stir in the chocolate chips by hand.

Pour the mixed batter into the prepared cups, filling each about 3/4 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes, then romove from the muffin pan and cool completely on a wire rack.

Cream Cheese Frosting
1 8 oz package cream cheese
1/2 cup of unsalted butter, softened
1 cup sifted confectioners sugar
1 tsp good vanilla extract

In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in confectioners sugar. Store in refrigerator after use.

Enjoy!

Veggie-Mango Summer Rolls

2009-08-10T10:47:00.006-07:00

Here's a perfect light and refreshing summer treat. Great to bring along on picnics, and perfect as a light appetizer for summer entertaining. The secret to this dish is to cut up your veggies ahead of time or as the French would say (mise en place or put in place) or as defined by the Culinary Institute of America, (everything in place). You'll find that the filling and rolling is the easy part. The dipping sauce is a spicy sweet compliment to the mango, veggies and herbs, but you could serve the rolls with your favorite asian peanut sauce, which I also enjoy very much.

Wine Pairing suggestion: Try Robert Mondavi (2005) Fume Blanc. This rich and zesty wine is 85% Sauvignon blanc and 15% Semillon, and is very mouthfilling yet light on the palate.

Mango-Veggie Summer Rolls

Adapted from The Ladies Have Left the Building Alfresco Fare

Ingredients

2 ounces bean thread or glass noodles

1 tbsp toasted sesame oil

1 mango, peeled and julienned

1 large carrot, peeled and julienned

1 medium cucumber, peeled and julienned

1 bunch green onions, white and light green parts only, julienned

1 cup tightly packed mixed herbs such as mint, cilantro and Thai basil

8 Boston lettuce leaves, ribs removed

1/4 cup finely chopped, roasted, unsalted peanuts or cashews

16 8-inch rice paper wraps

Dipping Sauce

6 tbsp fish sauce

2 tbsp sugar

Juice of two limes

1 1/2 tbsp garlic chili paste

Directions

Cut the noodles into 3-inch pieces and soak in cold water for 30 minutes. Drain and plunge into hot water for 1 minute. Drain again and rinse with cold water. Place in a small bowl and toss with sesame oil.

Set all ingredients except for rice paper wraps out separately in assembly-line fashion. In a small bowl, mix together the dipping sauce ingredients and set aside. Have a large shallow bowl of lukewarm water close by. Place a clean dish towel in front of you.

Dip one rice paper wrap in the water for about 30 seconds, remove and place on the dish towel, line bottom third of wrap with a small amount of lettuce, then noodles, then mango, followed by a small amount of each of the vegetables and the herbs. Top with a light sprinkle of peanuts and a small drizzle of the dipping sauce. Tightly fold in the sides then roll from the bottom up. Continue with remaining wraps and ingredients.

Wrap each roll in plastic wrap and store covered in a single layer inside an airtight container. Can be made up to 4 hours in advance. To serve, cut on the bias and serve with sauce.

Enjoy!

Baby Potatoes wth Rosemary Butter

2009-07-22T04:53:00.003-07:00

New Potatoes are plentiful during the summer months, so I thought I would take advantage and make this very simple and yummy side dish.

Wine Pairing suggestion: Pinto Noir would be great here because it has a red wine flavor and complexity, but a white wine texture, so it would match nicely with the earthy potatoes, and is a light enough red to enjoy during the hot summer months. Remember this grape as being a great go-to with other earthy ingredients, such as mushrooms and truffles, beets and other root vegetables.

Baby Potatoes with Rosemary Butter

Serves 4

Ingredients

12 small to medium new or baby potatoes

2 tbsp finely chopped fresh rosemary

1/2 cup of unsalted butter

freshly ground pepper

large flaked sea salt to taste

Directions

Boil the potatoes in salted water until just tender. Drain well.

Melt the butter in a large, heavy skillet. Add the rosemary and potatoes and mix well. Continue cooking, stirring frequently, for 5 minutes, or until the potatoes are thoroughly coated in rosemary butter and are starting to brown.

Serve potatoes in a large bowl and sprinkle with sea salt and pepper. Serve immediately.

Enjoy!

Roasted Potato and Onion Frittata

2009-07-17T05:32:00.006-07:00

What to do with leftover roasted potatoes? A very versatile Italian omelet or frittata is always a yummy go to. All you really need are some eggs, milk and whatever veggies you have hanging around. You can change this up in so many ways to your liking. It would be just as good without any cheese, but you just can't go wrong with a little cheesy goodness. Goat cheese would be great here, but I only had some sharp cheddar and mozzerella on hand. One addition that I always add are chopped scallions, but alas, none to be found in my fridge. Give this a try for a light meal. We like with a green salad and a light citrus vinaigrette.

My wine pairing suggestion: Any Savignon Blanc or Reisling would be oh so sweet.

Roasted Potato and Onion Frittata

Serves 8

Ingredients

12 large eggs, beaten

1/2 cup milk

2 cups roasted potatoes leftover (or 3 small red potatoes, sliced 1/8 inch thick)

1 sweet onion sliced

1 tbsp fresh chopped tarragon

1 tsp kosher salt

1/2 tsp fresh ground pepper

2 cups each of sharp shredded cheddar and part skim mozzerella (or whatever cheese you have)

1/2 tbsp unsalted butter

1/2 tbsp canola or grapeseed oil

Directions

Combine eggs, milk, tarragon, salt, pepper, and half the cheese. Set aside.

Heat butter and oil in a 10-12 inch ovenproof nonstick saute pan over medium heat. If your potatoes are not cooked (leftover), add potatoes and onion and cook on both sides until tender and slightly browned about 8-10 minutes. (I added my already cooked potatoes after the onion cooked down a bit.) Heat oven to 350 degrees. Pour egg mixture over potatoes and onions and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 more minutes. Sprinkle remaining cheese over top of frittata and place in oven. This will bake for about 25 minutes more, until center is completely set. In the last 2 minutes, I like to place this under the broiler to get the cheese all browned and to give it a little crusty top. Garnish with tarragon sprigs. This can be served hot out of the oven, warm, or will be just as delicious at room temperature.

Enjoy!

Crabby Crab Cakes

2009-07-11T13:07:00.003-07:00

The thought of tender little crab cakes has been tickling my fancy for quite sometime now, as did the great sale at the grocery store on the lump crab meat. What could be better than crab cakes....pure and simple. A lot of crab cakes out there are made with a lot of filler....you will find that these cakes are mostly crab and very little filler. A very simple recipe with huge flavor.

Wine Pairing Suggestion: A light, refreshing and crisp Sauvignon Blanc.

Crabby Crab Cakes

Yields 6 (3 inch patties)

Ingredients

1 lb. fresh lumb crab meat

2 tbsp. panko crumbs

1 egg

2 tbsp mayo

1 tsp dijon mustard

1 tsp seafood seasoning (Old Bay)

1 tbsp chopped fresh flat leaf parsley

zest and juice of 1 lemon

1 tsp sea salt

1 tsp fresh ground pepper

Directions

Combine everything but the crab meat in a bowl. Gently fold in crab meat just until combined. Put in refregerator to chill for one hour. (This step will help keep the cakes from falling apart when cooking.) Once you are ready to cook, mold into 3 inch patties and saute in a little canola or grapeseed oil over medium heat for about 4 minutes per side.

I like to serve mine over a bed of arugla lightly dressed with a lemon vinaigrette.

Enjoy!

Creamy Mac and Three Cheeses

2009-06-26T11:29:00.005-07:00

We all know and love the tasty comfort food we found growing up with the infamous blue box of cheesy goodness that our moms made so effortlessly since its introduction in 1937. Now that I'm a mom, I want my daughter to enjoy this cheesy decadence as well, but not always out of a box. Any chance I get to make it without the use of a box...so be it. I mean why not? It's inexpensive, very easy to make, most of us have the ingredients already on hand, and it's certainly tastier and healthier than our boxed friend. I for one am a straightforward Mac and cheese gal...simple, creamy goodness, not baked for that crunchy top (how I love when it's creamy throughout) and no add ins. Now don't get me wrong, every once in a while, a tempting version laced with lobster, truffles, or even bacon manages to tickle my fancy, and it would be so unlike me not to indulge in such luxury. So when I'm at home making this for my family...I keep it as simple as can be, and if they're happy, I'm happy.

Give this a try if you are looking for easy, cheesy comfort food.

Wine Pairing: Some reds and whites would be a nice compliment to this rich dish. For whites, I would go with either a Chardonnay or Soave, and my picks for reds would be a Syrah or Pinot Noir.

Creamy Mac and Three Cheeses

Serves 10-12

Ingredients

4 tbsp unsalted butter

4 tbsp flour

1 tsp mustard powder

2 tsp kosher salt

6 cups milk

1 box (1 lb) elbow macaroni or cavatappi cooked to package directions

drained and rinsed with cold water

1 1/2 cups manchego cheese, shredded

3/4 cup sharp cheddar, shredded

3/4 cup monterey jack, shredded

Fresh ground pepper to taste

Directions

Melt butter in large pan over medium heat. Add flour, salt and mustard powder, and cook for 1 minute stirring constantly. Add milk very gradually, stirring with a whisk to combine between additions. Bring this mixture to a simmer. You are looking for the consistency of heavy cream. Once you are at this stage, add in all the cheese, stirring with a wooden spoon to combine and lowering the heat to medium low. Cook for 1 minute, then add cooked and drained macaroni to the cheese sauce. Combine and cover for 5 minutes over low heat.

Serve and enjoy!

Oh, and don't forget....it only begs for a couple of twists from the peppermill.....

Wacky Balsamic Vinegar Chocolate Cupcakes with Cinnamon Butter Cream Frosting

2009-06-24T07:48:00.004-07:00

Why you ask, are these cupcakes wacky? Well it's simple, there are no eggs in the batter. Yep..cholesterol free and great for those that are allergic to eggs. The concept of this cake has been around for decades, and used to be known as Depression Cake because no eggs were required. Regular vinegar was called for in the original recipe, but I personally like the addition of balsamic vinegar because it adds just a touch of earthy sweetness and is a nice compliment to the rich chocolate.
Now, when it comes to chocolate, I am a firm believer that better quality chocolate makes for a better cake batter. I used Scharffen Berger chocolate for these, but of course you can use whatever chocolate you have on hand. Whatever chocolate you end up using, I know that you will find these heavenly little cakes so moist and a chocolate lover's dream. You are going to love how quick and easy these are to make.
All I can say, is that you seriously have to give these a try.

Wacky Balsamic Vinegar Chocolate Cupcakes
with Cinnamon butter Cream Frosting
12 cupcakes

Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 teaspoons good vanilla extract
1 tsp balsamic vinegar
5 tbsps canola, grapeseed or veg oil
1 cup cold water

For Cinnamon Butter Cream Frosting
1 stick of unsalted butter at room temp
1/4 tsp kosher salt
1 1/2 tsps good vanilla extract
3 3/4 or 1 pound of sifted confectioners sugar
2 tsps ground cinnamon
2 1/2 - 3 tbsps milk

Directions
Pre-heat oven to 350 degrees. In a large mixing bowl, whisk flour, sugar cocoa powder, baking soda and salt until combined. In three separate wells, add vanilla, vinegar and oil. Then pour cold water over all and stir until moistened. Do not overmix.
Fill cupcake/muffin liners 3/4 full. That's it...into the oven it goes to bake for 20 minutes. Cool on wire racks. Make sure that your cupcakes are completely cool before frosting.
You could also pour batter into an 8x8 greased square cake pan for cake squares. If making cake, cook for 5 minutes longer.

Cinnamon Butter Cream Frosting
Using a mixer, cream butter, salt and vanilla until light and fluffy. Add sugar and cinnamon gradully, beating after each addition. Add 2 1/2 tbsps milk, beating until smooth and creamy. Beat in more milk or powdered sugar if needed to get to your desired spreading consistency.
This makes enough to frost a 2 layer cake, a 10-inch bundt cake or 2 dozen cupcakes.
This frosting takes food coloring/dyes very well.
Enjoy!

Tom Yum Soup

2009-06-05T13:34:00.007-07:00

This one is for my cuddly hubby who happens to adore this dish. It is a yummy, traditional and very popular Thai soup that gets a kick from the chiles and sourness by the vinegar, which are the makings for a tasty treat. I like it with a bit of heat, but not as fiery as my hubby likes it. If he were going to be the only one eating it, I would have added 3 chiles in, but for the sake of keeping my tongue from going numb, I only added two.

You can vary the balance of flavors to suite your taste.

Wine Pairing: Riesling is always a nice compliment to Asian dishes.

Tom Yum Soup

serves 4-6

Ingredients

2 fresh red chiles, seeded and coarsely chopped

6 tbsp rice wine vinegar

6 cups of low sodium chicken broth

2 lemongrass stalks, halved

4 tbsp soy sauce

1 tbsp sugar in the raw

juice of 1 lime

1 tbsp canola oil

2 chicken breasts cubed (a store bought cooked rotisserie chicken could be used here)

1 14 oz can straw mushrooms, drained

1/2 lb of shitake mushrooms, sliced

4 scallions, chopped ( leave a bit for garnish)

1 head of bok choy, washed and chopped

fresh cilantro for garnish

lime juice for garnish

Directions

Mix the chiles and vinegar together in a nonreactive bowl. Cover and let stand at room temperature for 1 hour.

Add chicken broth to pot and bring to a boil. Then add the lemongrass, soy sauce, sugar, and lime juice. Reduce the heat and simmer for 30 minutes.

Heat the oil in a preheated wok, add the chicken and stir-fry over hight heat for 2-3 minutes, or until browned . Remove and drain on a paper towels.

Add the chiles and vinegar with the chicken, mushrooms, bok choy and most of the scallions (leave some for garnish) to the stock mixture and cook for 15 minutes. Remove the lemongrass stalks at end of cooking.

When ready to serve, garnish with scallions and cilantro and a squeeze of fresh lime juice.

Enjoy!

Crab Rangoon

2009-06-02T05:33:00.010-07:00

One of my favorite appetizers when ordering chinese are these tasty little deep-fried dumplings, which are served in American Chinese cuisine in North America, and more recently, Thai cuisine. The filling is a yummy concoction of cream cheese, lightly flaked crab meat, scallions and garlic all snuggled in a cozy little wonton wrapper. These tasty little treats are also known as cream cheese wontons.

The history of crab rangoon is unclear, as cream cheese as well as any other cheese, is essentially nonexistent in Chinese cuisine. A "Rangoon crab a la Jack" was created as a dish at a Hawaiian-style party in 1952, and has also been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1957, which is supposedly from a Burmese recipe and probably invented there.

I had all the ingredients sitting around, just waiting to be intermingled with one another. I like to make the whole batch, put them in the freezer and pull some out whenever we crave a little deep fried goodness. So cheers to yet another yummy treat!

Wine Pairing: An American Riesling or White Alsatian would be crisp and refreshing.

Crab Rangoon

makes 35

Ingredients

4 oz softened cream cheese

1 small can crabmeat drained

3 diced scallions
1/4 tsp garlic powder

1/4 tsp worchestershire sauce

35 wonton wrappers

1 egg white

enough oil for deep frying

sweet chili dipping sauce

Directions

Combine first 5 ingredients thoroughly. Place 1 tsp of crab and cheese mixture in the center of wrapper. Brush all edges with egg white and fold over one corner to opposite corner making a triangle and pressing gently to seal, or you can make little pouches by grabbing all four corners up together and crimping with a twist. Seal with more egg white if necessary. Repeat with the remaining wrappers and crabmeat mixture.

Heat the oil for deep frying in a wok or a deep pan to 350-375 degrees, or until a cube of bread browns in 30 seconds. Add the wontons in batches, and cook till crisp and golden brown on all sides, approx 2-3 minutes. Remove and place on paper towels to drain. Keep warm while you cook the remaining wontons. Serve with sweet chili dipping sauce.

Note: To prevent the wonton wrappers from drying out as you work with them, keep them in a pile and covered with a damp towel.

Enjoy!

Banana Macadamia Crumbcake Muffins

2009-05-15T09:05:00.006-07:00

Who doesn't like a good old-fashioned crumbcake? One of my favorite treats as a child was a Hostess crumbcake. Remember those? My consumption alone of these sweet little cakes most certainly kept the production lines very busy. So here is my tribute to one of my favorite childhood treats.......a quick and easy crumbcake muffin. I happened to have some really soft bananas, and a few macadamias that needed a new home. A little twirl in the mixing bowl and voila...a yummy crumbcake treat. You will like this.....I promise!

Banana Macadamia Crumbcake Muffins

Makes 12 Muffins

Ingredients

1 stick of butter, at room temperature

3/4 cup sugar
3 eggs

1 tsp vanilla

2 cups flour

1/8 tsp kosher salt

1 tsp baking soda

1 tsp baking powder

1 cup light sour cream

1 very ripe banana, mashed

Topping

1 cup brown sugar

2 tsp cinnamon

1 cup macadamia nuts finely chopped

4 Tbs cold butter, cut into pieces

Directions

Preheat oven to 350 degrees. Line muffin tins with cake liners

Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla.

In another bowl, mix flour, baking soda, salt and baking powder. Fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. fold until blended after each addition. Once combined, fold in the mashed banana.

In a large bowl, mix brown sugar, cinnamon and macadamia nuts. Then add the butter and mix until the mixture looks like breadcrumbs.

Fill the paper lined muffin tins 3/4 full with the batter. Sprinkle the brown sugar topping over each to cover generously. Bake until browned and toothpick comes out clean, about 40 minutes. Leave in tin for 5 minutes, and out they come to cool on a wire rack.

Enjoy!

My Recent Restaurant Jaunts

2009-05-05T06:09:00.002-07:00

Blanco Tacos + Tequila
www.foxrestaurantconcepts.com/blanco.html
This clean minimalist dining room offers a modern twist on Mexican/Sonoran food in a casual-chic setting. The guacamole was a great starter and the carnitas tacos were by far the best I have tasted. The spectacular views of the Tucson valley cannot be beat, as you finish your meal with the brown sugar caramel flan. Oh my yumminess! I washed this all down the the pomegranate-grapefruit margarita - an easy, refreshing and tasty libation.
2905 E. Skyline Drive, Located in the Shoppes of La Encantada, Tucson, Arizona

The Ivy Restaurant
As one of LA's leading celebrity hangouts, this charming french rustic restaurant is full of old world antiques and comfortably worn chintz. The open brick patio (where the highest-profile patrons are seated and dutifully ignore the stares) is filled with blooming flowers and roses.
The mussels with spicy ginger curry sauce were so good that we ordered them twice. They are known for their homemade chocolate-chip cookies and can be ordered to go and wrapped in their signature pink boxes.
113 Robertson Drive Los Angeles, CA

Tender Steak and Seafood
Chef KC Fazel offers an outstanding array of scrumptious dishes, one of which was an unforgettable american kobe wagyu filet mignon that was as tender as a piece of fish, and insanely delicious. We also had the grass-fed Durham Ranch bison strip loin which was perfectly cooked and delicious. With its warm rich environment, the cherry wood decor and soft intimate lighting, you are certainly taken away form the hustle and bustle of the casino excitement.
Located in the Luxor Hotel Las Vegas, Nevada

Majestic View Lodge
With the large picture windows throughout the dining room, you are surrounded by the outstanding views of Zion National Park in this very rustic lodge. The buffalo and elk burgers are a must try, however the buffalo burger was more to my liking as it was perfectly cooked, juicy and very tasty.
2400 Zion Park Blvd. Zion National Park, Springdale, Utah

Nobu New York
http://www.noburestaurants.com/
Nothing will beat the perfect creations of Chef Nobu Matsuhisa with his new style sashimi, yellowtail sashimi with jalapeno and the wagyu beef. All were simply and beautifully presented, with just the right amount of condiment to enhance the flavors. One taste of each just begs for you to savor every scrumptious bite. The atmosphere is fun and upbeat, and our gracious server helped to make our evening very enjoyable. The lychee martini is the best!
105 Hudson Street, Tribeca
New York, New York

Freemans
http://www.freemansrestaurant.com/
This cozy space located at the end of an unused alley off the Bowery was opened in the Fall of 2009. The owners Taavo Somer and William Tigertt were looking to make a rugged, clandestine, colonial american tavern with an early american cuisine. It's simple and rustic. The Freemans burger with the special sauce was just what you wanted in a burger. I want to go back for the hot artichoke dip with crisp bread.
Between Chrystie and the Bowery, at the end of Freemans Lane.
Lower East Side, New York, New York

Cream of Cauliflower Soup

2009-04-29T12:54:00.007-07:00

For as long as I can remember, I have always loved creamy soups. Mushroom and cauliflower being at the top of my fav list. I do have a creamy mushroom soup that I look forward to sharing with you on a future post.

What made this soup stand out more than my past creations, was the flavor boost of the roasted garlic and sherry. This is a quick and easy one. Give it a try!

Wine Pairing: A White Bordeaux or Sauvignon Blanc would be a nice compliment to this soup.

Cream of Cauliflower Soup

Serves 6

Ingredients

1 head of garlic

1 tsp olive oil

salt and pepper

1 large onion, chopped

1 tbsp butter

1 head of cauliflower, cored and broken into small florets

2 (14.5 ounce) cans low sodium chicken broth

1 1/2 cups of milk (I used 1%)

1/4 tsp ground nutmeg

3/4 tsp white pepper

1 tsp salt

1 tbsp sherry

Directions

Preheat oven to 325 degrees. Cut off top of garlic head and place in aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel and set aside.

In a large heavy stockpot over medium heat, melt butter and saute onions until soft but not brown, about 5-10 minutes. Add cauliflower florets and chicken broth, cover and cook for for about 20 minutes until the cauliflower is tender.

Using a stick blender, food processor or blender, puree this mixture in batches with the roasted garlic until smooth. Return pureed mixture to stockpot and add the milk, nutmeg, salt, pepper and sherry. Combine and simmer briefly.

Garnish with a dollop of sour cream, fresh croutons and chopped chives.

Enjoy!

Slow Cooked Black Bean Soup

2009-03-03T06:43:00.013-08:00

I love beans... white, black, black eyed, pinto, kidney, butter, pigeon, in fact I have yet to meet a bean that doesn't tickle my fancy. I love that black beans (also known as turtle beans), as well as most other beans are not only tasty, but are virtually a fat-free high quality protein, and a great source of cholesterol lowering fiber.

As I was cleaning out my cupboards, I found some dried black beans begging for an overnight bath and cooked up into a pot of nurturing satisfaction . On this cold winters day, I thought what better way to warm up the soul than with some black bean soup cooked in my slow cooker. With a little planning ahead of time, your slow cooker does all the work and you save time later. Come on...let's face it, do you know anyone who would oppose to opening the front door and greeted by the inviting smells wafting from the slow cooker? Yeah...I don't either!

You can kick up the heat a bit by adding a serrano chile or a milder pepper such as jalapeno in place of the green chilies. If you desire a creamy soup, at end of cooking, puree using an immersion blender or food processor.
This soup is certain to warm you up anytime of the year.

Wine Pairing: An American Chardonnay or a White Meritage would be a nice compliment.

Slow Cooked Black Bean Soup
Serves 6

Ingredients

1 pound dried black beans

2 cans low-sodium chicken broth

1 can low-sodium beef broth

3 small onions

2 garlic cloves

1 tsp olive oil

1/2 tsp ground cumin

1 tsp ground coriander

3 bay leaves

1 can (4.5 ounce) chopped green chilies

1 tsp kosher salt

1 tbsp sherry vinegar

2 tbsp fresh lime juice

1/4 cup chopped fresh cilantro (optional)

3 tbsp sour cream (optional)

Directions

Sort and wash beans and place in a large bowl. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.

Saute onion and garlic in olive oil till soft and translucent. Add sauteed onions and garlic to crock pot with beans, broth, cumin, coriander, bay leaves and green chilies. Cover and cook on low for 10 hours. Add salt and vinegar during the last 5 minutes of cooking. Discard bay leaves and stir in lime juice. Ladle soup into bowls and sprinkle each with chopped cilantro and top with a tbsp of sour cream.

You now have a hearty, satisfying and fiber rich meal!

Enjoy!

Swedish Apple Pie Cake

2009-02-19T11:35:00.010-08:00

So this recipe came from my grandmother June, the best ever grandma who loved to spoil her grandkids, but also happened to be a fabulous cook. She has had some pretty amazing homemade treats come out of her kitchen. Her coconut cake is my favorite...and that will be a featured in another post soon. But for now.....let's focus on this very quick and easy dessert. It has a cake like consistancy and is very light. Oh my yumminess!!!!! Oh, and did I tell you how quick this is to make. It takes just minutes to mix the ingredients together. Ok, so it took me about 5 minutes to peel, core and dice the apples...but hey...did I tell you how quick this is. This most certainly is a great dessert to make with your kids. The best thing is that they can say they created a homemade dessert.

This can be garnished and served in so many different ways....In fact, the next time I make this, I'm going to serve it with a caramel sauce on the side. Oh my......I can't wait!

Happy baking!

Wine Pairing: This would be great with an Icewine. Try Inniskillin 2006 Icewine. If you like dessert wines...you will love this!

Look for a post soon dedicated to my passion for Icewines.

Swedish Applie Pie Cake

Ingredients

1 cup flour

1 cup sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

2 eggs

1 tsp vanilla extract

3/4 cup walnuts or pecans chopped

2 cups apples peeled and diced

Directions

Pre-heat oven to 375 degrees. Butter a 10 inch pie plate.

Put first 6 ingredients into a bowl and stir all together. Once combined add your vanilla extract, nuts and apples. Stir until all combined and pour mixture into your buttered pie plate.

Bake for about 30-35 minutes. Your cake will puff up a little and a toothpick should come out clean.

Let rest about 30 minutes and serve warm with ice cream or also good at room tempature.

I think that you will like this one!

Enjoy!

Lemon-Cornmeal Cake

2009-02-15T10:57:00.005-08:00

If you are looking for something different in a cake, then you must try this one. I got this recipe from Woman's Day magazine. It's so perfect, that I found no reason to alter it. What I love about this cake is that it's not too sweet because of the addition of cornmeal, and the yogurt makes it super moist. The best part is that my husband loved it, and he is usually not a cake person.

Instead of the sugar glaze, you would also have a winner with a chocolate ganache drizzle.

I know you will enjoy this one as much as we did!

Lemon-Cornmeal Cake

Ingredients

Baking spray (cooking spray with flour)

2 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

2 tsp baking powder

2 tsp salt

2 sticks (1 cup) unsalted butter, softened

1 3/4 cups sugar

1 tbsp grated lemon zest

1/4 cup lemon juice (about 2 smalls lemons)

4 large eggs

1 cup buttermilk or plain yogurt, stirred to loosen

Sugar Glaze

1 cup sugar

1/3 cup lemon juice

Directions

Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

In large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended. With mixer on low, alternately beat in flour mixture and yogurt until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack for 5 minutes.

Meanwhile, make the sugar glaze:

Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.

Tip: Use lime zest and juice for a zesty alternative.

If you are in the mood for a Chocolate Ganache drizzle, this is a simple one:

1/2 cup heavy cream

3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

1 tablespoon unsalted butter, softened

Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.

White Bean Dip

2009-02-10T09:55:00.003-08:00

One of my favorite dips has to be a simple white bean dip. It is such a cinch and takes no time at all to make. Most of us have the ingredients in our pantry which makes it an easy go to if you are in need for a quick appetizer. It is also very versatile, meaning you can add different ingredients to it to change it up a bit. It's a great dip for veggies, pita chips and tortilla chips.

Just a little something different to add some variety to your sandwiches, try using this as a spread instead of your everyday mayo or mustards.

Easy White Bean Dip

Ingredients
1 can white beans drained and rinsed
1/2 garlic clove
zest and juice of 1 lemon
handful of flat leaf parsley
1 tsp sea salt
1/2 tsp black pepper
3 tbsp of a fruity extra virgin olive oil

Directions
Add everything but the olive oil to a food processor and pulse until combined. Once combined, add your olive oil through the feeder tube while processor is still on. You can add more olive oil if prefer a thinner consistency.
Serve and enjoy.

For some variety, add the following:

4 ounces cream cheese

1 package of boursin cheese (I especially like this with crackers)
Half a jar of roasted red peppers in water
3 tablespoons of olive tapenade

Turkey Cottage Pie (Shepherds Pie)

2009-02-08T07:09:00.013-08:00

When I met my husband almost 12 years ago, he was new to this country and I wanted to make him a dish that would give him a taste of home, as well as bring a little comfort to our taste buds. This is the dish that I chose to perfect for him. Having made this many times over, we finally got the seasonings right where we like it, and to us, when we think of comfort food, this is the first dish that comes to mind. You can almost liken it to meatloaf, mashed potatoes and gravy, except this dish is packaged a little differently, where it's all snug and cozy and served in casserole form.
This is my version of a Shepherds Pie, which traditionally is made with lamb or mutton, hence the name. When another meat is substituted, it is then considered a cottage pie by the English and Australians. Ground beef is typically used here, but we have been enjoying the healthier benefits of ground turkey. Cubed beef chunks could also be used here if you desire a meatier bite. Another yummy touch would be to add some cheddar cheese over the top in the last 5 minutes of cooking.

Once you try this, you will know what I mean when I say this is one of the ultimate comfort foods.

Wine Pairing: A hefty Zinfandel would be a nice compliment

Turkey Cottage Pie

Serves 6-8

Ingredients

1 tbsp olive oil

1 pound ground turkey

1 onion chopped

1 1/2 tbsp soy sauce

1 tbsp worcestershire sauce

1 tsp black pepper

1 tsp dried mustard powder (can use regular mustard)

2 tbsp ketchup

1 can low sodium beef broth

1/2 tsp gravy master seasoning

1 package frozen peas and carrots

Mashed Potatoes

4 large potatoes

4 tbsp butter

1/4 cup milk or cream

salt and pepper

Directions

Peel and quarter potatoes and boil in salted water until fork tender. This will take about 25 minutes.

Pre-heat oven to 400 degrees.

While potatoes cook, add oil to a large pot. Add ground turkey and cook until no longer pink. Add onions and ground pepper and saute until onions are soft. About 10 minutes. Add next seven ingredients and cook uncovered about 15 minutes. Sauce will be thick and will have reduced a bit. At this stage, add package of frozen peas and carrots. Cook for about 5 minutes more and take off heat. Add meat mixture to an 8 1/2 x 11 baking dish.

Drain and mash potatoes with butter and milk or cream and season with salt and pepper.

Add mashed potatoes to top of meat mixture and with a spatula or back of a spoon, spread evenly over the top to cover all the meat. Using the tines of a fork, make hash marks over all the potatoes. What you want are little peaks that will easily brown in the oven.

Place in oven and cook for about 30 minutes. Your pie will be bubbling and lightly browned.

Voila! You are ready to enjoy with a simple green salad.

Blueberry Pie Scones

2009-02-02T13:13:00.008-08:00

On a recent trip to visit our long time friends in North Carolina, our charming hostess who happens to be a wonderful cook, made some very tasty scones which inspired me to create this sweet adaptation to her scone recipe. Cherry pie filling would be yummy as well.

If you can get some English Devon Cream/Clotted Cream to serve with your scones, then you are sure in for a treat.

Enjoy with a cup 0f hot tea of your choice.

At the moment, my favorite tea is the Choco Nut Green Tea from http://www.teavana.com/

All I can say is try it. You will love it!

Blueberry Pie Scones

Yield 8 wedges

Ingredients

2 cups all purpose flour

1 tbsp baking powder

3 tbsp white sugar

1/2 tsp kosher salt

5 tbsp cold unsalted butter cubed

zest of 1 lemon

1 cup heavy cream

1/2 cup blueberry pie filling

1 tsp turbinado cane sugar or sugar in the raw

Directions

Pre-heat oven to 425 degrees. Add first 6 ingredients to a mixing bowl. Using a pastry cutter, cut the butter into the flour until you get a crumbly mixture. Add cream and pie filling to your flour mixture and stir together until the wet ingredients are combined. Roll out onto a lightly floured surface and knead until all loose flour is mixed in. Once mixture has come together, place dough onto a lightly greased cookie sheet and pat into a 9 inch circle. The dough should be about an inch thick. Sprinkle the turbinado sugar over the top and press lightly so that sugar adheres. Cut into 8 wedges and separate so that they are not touching.

Place in oven for about 12-14 minutes. Toothpick will come out clean and scones will be lightly browned in color.

Enjoy!

Mini Manchego and Onion Marmalade Tartlets

2009-01-19T12:10:00.013-08:00

One of my favorite items which you will always find in my freezer are the mini phyllo pastry shells. They are inexpensive, will keep a long time, and you can use them for savory bites, or sweet desserts, and the possibilities are endless as far as what to fill them with. I could go on forever here, but for the purposes of this post, I will keep it to this sweet onion marmalade/chutney which I made to compliment a pork tenderloin glazed with dijon. I had some leftover and thought it would be nice with a little cheese in these cute little shells.

The onion marmalade is very quick and easy to prepare, but if you want to use a store bought chutney, there are lots of great flavors that would be just as good.

Try these the next time you need a quick appetizer and enjoy!

Wine Pairing: try a Sauvignon Blanc or Sancerre with this.

Onion Marmalade

Makes about 2/3 cups

Ingredients

1 1/2 tbsp unsalted butter

2 cups chopped onions

1 1/2 tbsp white sugar

1/2 cup balsamic vinegar

1/4 cup red wine

salt and coarse ground pepper to taste

Heat butter in medium heavy saucepan. Add onion, a pinch of salt and pepper and cook 5 minutes stirring often. Sprinkle with sugar and continue cooking until onions are soft and browned. About 8-10 minutes.

Add vinegar and wine and simmer until almost all the liquids have evaporated and onion mixture is syrupy. About 5 minutes. Bring to room temperature before using.

This can be made 2 days ahead of time. Just keep covered and refrigerated.

Mini Manchego and Onion Marmalade Tartlets

15 Tartlets

Ingredients

1 (1.9 ounce) package frozen mini phyllo pastry shells

1 cup finely grated manchego or mahon cheese (about 2 ounces)

3-4 tablespoons onion marmalade

fresh thyme or marjoram leaves for garnish

Directions

Preheat oven to 400 degrees. Arrange phyllo shells on baking sheet. Add 1/2 teaspoonful of marmalade/chutney into shells. Top each with grated cheese.

Bake for about 6-8 minutes or until bubbly. Garnish with a few small thyme or marjoram leaves. Can be served hot or at room temp.
Enjoy!

Albondigas Soup

2009-01-18T03:21:00.005-08:00

Ok, so if you like Mexican food, meatballs and soup, you will love this simple Mexican meatball soup that is hearty and healthy. When I lived in Tucson a few years back, I found this little family owned mexican restaurant which served the best ever Albondigas soup, and I just can't seem to find another that even compares. So I tried to recreate it the best I could. The authentic soup calls for ground beef and white rice for the meatballs, but to lighten it up, I use ground turkey, and I like the addition of brown rice because of the nutty taste it gives to the meatballs. All you need is some crusty bread, and a nice bottle of wine.
I know you will love this one!

Wine Pairing: A Rioja would be do quite nicely here.

Albondigas Soup

serves 6-8

Ingredients

1 pound ground turkey

1/4 cup cooked brown rice

1 egg

1 tbsp chopped fresh cilantro (would also be good with mint)

3 green onion chopped

1 tbsp adobo seasoning

1 tsp garlic salt

1 tsp pepper

1/2 cup of fresh breadcrumbs or Panko crumbs

1/4 cup of ice water

1 tsp olive oil

1 onion chopped

1 garlic clove minced

1 carrot diced

1 medium potato diced

2 cans of low sodium beef broth

1 can whole peeled tomatoes, undrained and cut up

Directions

In medium bowl, combine first ten ingredients, and form into small meatballs. Set aside. In large dutch oven or soup pot, over medium heat, add olive oil, garlic, onion, carrot and potato. Cook for about 3 minutes to soften a bit. Add beef broth and tomatoes and bring to a boil. Add meatballs, reduce heat, cover and simmer for 30-40 minutes, stirring occasionally.

Serve and enjoy!

Chicken Sausage in Puff Pastry

2009-01-15T11:46:00.011-08:00

Ok, so who doesn't like Pigs in Blankets. Basically, a hot dog or vienna sausage wrapped in the pastry of your choice. In England, pigs in blankets refers to small sausages wrapped in bacon, and are considered an essential part of the Christmas meal. It is believed that the Victorians introduced them in the Christmas lunch to maintain the religious aspect to the meal and likening them to Baby Jesus wrapped in a swaddling cloth.

This recipe is a take on a Sausage Roll that I tasted in England and a must have everytime I go back. Made and sold in the local bakery, it's simply a pork sausage (banger) wrapped in puff pastry. Heaven in a few bites!

I've added a few extras to this to make it more of a meal instead of a snack or light bite.

Wine Pairing: enjoy with a Sauvignon Blanc or Gewurztraminer.

Chicken Sausage in Puff Pastry

serves 4

Ingredients
4 Italian chicken sausages (this will be good with whatever savory sausage you like)
3 leeks (white part only) cleaned and diced
1 large shallot diced
1 garlic clove minced
1 tbsp butter
pinch of salt
dash of pepper
1 puff pastry (thawed in refrigerator)
2 tbsp of dijon mustard
1 cup asiago cheese
1 egg for egg wash or use a little cream

Directions
Pre-heat oven to 350 degrees. In a saute pan over medium heat, add butter, leeks, shallots, garlic, salt and pepper. Saute until soft, about 3 minutes. Take off heat and set aside to cool slightly. In the meantime, roll out your puff pastry on a lightly floured work surface. You want to roll it out enough so that when you quarter the pastry, you have four 5 inch squares. Spread each square with a thin layer of dijon mustard. On top of mustard, add your leek and shallot mixture on one side of pastry. Place your sausage on top of leek and shallot mixture and sprinkle your asiago cheese on top. Close pastry by taking one half and folding it over your filling. Crimp all 3 sides with a fork. Place them on a baking sheet with a silpat liner or sprayed with cooking spray. Brush all with a thin layer of egg wash or cream.
Place in oven and bake for about 25 to 30 minutes until pastry is lightly browned.
Take out and enjoy with a simple salad of mixed greens.

Pairings with Coffee and Dessert

2009-01-13T11:15:00.007-08:00

We all know about the wonderful world of pairing food and wine, but did you know that you could to the same with coffee and dessert? Some great taste sensations will come from brewing coffee at home and pairing it with food. Always select whole bean coffee and grind it at home. Use a coffee press for a true taste and elegant presentation. Using geography as a guide, you can create your own pairings for your favorite desserts.

Asian/Pacific coffees are full-bodied, herbal and earthy, and pair well with cheese as well as rich, buttery dishes that feature toffee and caramel. Spicy flavors like cinnamon also go well with these coffees (sumatra and Komodo Dragon Blend).
Latin American coffees offer rich flavors of nuts and cocoa. Coffees from this region (Breakfast Blend, House Blend, and Guatemala Antigua) pair well with desserts that feature nuts and caramel, as well as apples, blueberries and lemons.

African/Arabian coffees feature floral aromas and flavors of berries and citrus. Coffees from this region (Kenya, Ethiopia Sidamo) pair well with dried fruits, lemons and grapefruit, plus dishes featuring savory herbs and spices.

Cheers to your next cup of brew and finding your favorite pairing!

Visit Starbucks for wide range of coffee flavors.

Braised Short Ribs

2009-01-11T09:04:00.005-08:00

I came across short ribs at the grocery store the other day which looked great, well marbled but not too much fat. I haven't made them in a while and thought, what better way than to slow braise them for that fall off the bone decadence. Nothing beats the taste of something that has been cooking all day, and the aromas wafting throughout your home....pretty amazing. This dish only begs for two things, a nice bottle of red and some great crusty bread.

The ragu that this dish creates is outstanding. Throw it into some pasta, make a quick salad, and you have dinner the next night.

Enjoy!

Wine Pairings: Cabernet Sauvignon, Merlot or a Super-Tuscan would be great with this.

Braised Short Ribs

Serves 4

4 3-inch long beef short ribs

kosher salt and pepper to season ribs

1 tbsp light olive oil

1 cup dry red wine (always cook with something you would drink)

1 can low sodium beef broth

1 can diced tomatoes w/ juice

1 chopped onion

6 garlic cloves peeled and cut in half

1 tbsp dried rosemary

2 bay leaves

3 tbsp chopped flat-leaf parsley

Pre-heat oven to 350 degrees. On stove, add olive oil to dutch oven and heat over high heat, Salt, pepper and lightly flour short ribs on all sides. Sear ribs on all sides to get a deep brown color, about 3 minutes on each side. Remove ribs from pan and set aside. With about 1 tbsp of oil left in dutch oven, add onion, garlic and rosemary and saute till soft, about 4 minutes. Add tomatoes, wine and broth and bring to a boil. Add ribs back into dutch oven w/ bay leaves. Cover and put into pre-heated oven for about 3 hours. The ragu will be thick and reduced.

This would be great with mashed potatoes or polenta.

Mexican Chicken with Chile Chocolate Sauce

2009-01-10T06:00:00.014-08:00

It must be about 15 years ago now that I tried a savory dish for the first time with chocolate as one of the ingredients. It was the tastiest chili con carne I had ever had. Expecting a sweet taste, I was a bit skeptical as I took that first bite. I was actually pleasantly surprised. The chocolate didn't add any sweetness at all, in fact in only deepened and enhanced all the flavors in the chili to make it more complex. From then on, my thoughts on chocolate changed from being that of only a sweet to an all around flavoring. Now a little bit of chocolate is always added to my chili recipes to enhance and deepen the flavors.

This is a simplified and delicious version of Chicken with Mole Negro which is a spicy sauce made with different types of chilies, spices and chocolate.

Give this a try. I think that you will really enjoy it, and this is a great way to wow your guests.

Wine Pairing: The flavors in this dish are very complex, so you want a light refreshing wine that will not over power. Try either a Sauvignon Blanc or Pouilly-Fume.

Mexican Chicken with Chile Chocolate Sauce

Serves 4

2 tbsp chili oil

1 garlic clove, chopped

4 skinless chicken breasts or

6 boneless skinless chicken thighs

1 onion chopped

1 red bell pepper chopped

1 can of diced tomatoes

1 small red chile, seeded and chopped (optional depending if you like a bit of heat)

1 tbsp unsweetened cocoa powder

2 cups chicken broth

1/3 cup raisins

1/2 cup pine nuts

1 tsp ground allspice

1 tsp brown sugar

1 3/4 oz semisweet chocolate, broken into small pieces (I like Scharffen Berger)

1/2 cup red wine

juice of 1/2 orange

Heat oil in a flameproof casserole. Add the garlic and stir over medium heat for 3 minutes. Add chicken and cook for 3 minutes on first side, turn over and cook for another 2 minutes. Take chicken out of pan and cut into bite-size chunks and set aside.

Preheat oven to 350 degrees. Add the onion, red bell pepper, tomatoes, chile, and unsweetened cocoa to the pan. Cook, stirring for 5 minutes. Then add the chicken broth, raisins, pine nuts, allspice and sugar and cook for 2 minutes. Return the chicken to the casserole. Add the chocolate and stir until melted, then add the red wine and orange juice. Bring to a boil, then remove from heat.

Transfer to the preheated oven and bake for 40 minutes or until cooked through. Remove from oven and serve with freshly cooked rice.

Rosa Regale Sparkling Wine

2009-01-08T12:40:00.002-08:00

One of my faves is this sweet sparkling wine from Italy. The effervescence is much softer than that of champagne, and has a sweet palate of strawberry, raspberry and black cherry. It's slightly frothy with a sweet, smooth finish. In my opinion a dessert in itself, but will pair well with fruity desserts and marries especially well with dark or bittersweet chocolate. You will want a second glass.
Enjoy!

Angel Food Cake

2009-01-06T12:17:00.005-08:00

Ok, so here we are at the beginning of the new year, and as it is usually a time where we reevaluate our goals, priorities and plan our year ahead, I thought a yummy good for you treat would be in order to start the new year off. I for one seem to start every year with thoughts of fitness and eating healthy to improve my life and well-being, as I'm sure a lot of you do. What better way than to start with a dessert first.
This satisfying Angel Food cake is firstly very tasty, but quick and easy as well.

Wine Pairings: Riesling and Gewurztraminer would pair well with this.

Angel Food Cake with Strawberries in a Balsamic reduction drizzle

12 egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup of cake flour
1 1/2 cups powdered sugar
1/4 cup balsamic vinegar
1/2 tablespoon honey
Fresh strawberries

Preheat over to 350 degrees.
Combine egg whites, salt and cream of tartar in bowl of stand alone mixer. Beat on medium speed until frothy. Add vanilla extract, lemon juice and zest. Mix on high speed until soft peaks form. Gradually add sugar and beat until mixture forms stiff peaks. Now using a spatula, sprinkle flour into the egg white mixture, carefully folding until all is incorporated. Spoon batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 minutes. Top will be brown and toothpick should come out clean. Invert pan for about 1 hour to cool completely.

In saucepan, add balsamic vinegar and honey and reduce over medium heat. Mixture will be thick and syrupy, and will coat the back of a spoon. Set aside to cool.

Using spatula, loosen cake from sides and middle. Push bottom of cake pan out through the top and release bottom of cake from pan. Place on serving platter. Cut into slices, top with sliced strawberries, and drizzle with balsamic reduction. Enjoy!

Hot and Sour Soup

2009-01-01T08:01:00.002-08:00

There is nothing like starting the new year than with a big bowl of steaming Hot and Sour Soup. This will definetely keep my husband smiling and the warmth in on such a cold first day to 2009.
Firstly, after experimenting with many recipes for this yummy soup, I finally finagled a soup that tastes very similar to what you may get at a Chinese restaurant. You will find this quick, easy and very tasty. Enjoy!

Wine Pairing: Riesling would pair quite nicely.
If you want a sparkling wine, try Italian Prosecco, it has a lemon-lime flair and goes great with asian dishes.

Hot and Sour Soup
Serves 4-6 appetizer servings

1 package (1 oz.) dried black Chinese mushrooms
or 1 can straw mushrooms
4 ounces firm tofu, drained and cubed (optional)
5 cups chicken broth
3 tablespoons sherry vinegar
2 tablespoons soy sauce
1 teaspoon hot chili oil
1/4 teaspoon ground white pepper
1 cup cooked shredded pork
1 cup drained canned bamboo shoots cut into thin strips
3 tablespoons water
2 tablespoons cornstarch
1 egg white, slightly beaten
3 scallions thinly sliced
1 teaspoon sesame oil

Place dried mushrooms in bowl, cover with warm water and soak for 20 minutes to soften. Drain and squeeze out excess water. Discard stems and slice caps.
Combine broth, vinegar, soy sauce, chili oil and pepper in medium pot. Bring to boil or high heat, then reduce heat to medium and simmer for 2 minutes.
Stir in mushrooms, tofu, pork and bamboo shoots and heat to boiling.

Blend water into cornstarch in small bowl until smooth. Stir this into soup. Cook and stir for 4 minutes or until soup is thickened and boiling.
Remove from heat. Stirring in one direction, slowly pour egg white in a thin stream into soup. Stir in onions and sesame oil.

What treat should I make on my 38th Birthday?

2008-12-09T05:04:00.000-08:00

As I woke up this morning another year older, my thoughts were focused on two things...1. I feel refreshed and full of life as I enter my (what my husband keeps reminding me of) my 39th year in life even though I'm 38. 2. What yummy treat shall I make myself today....14 Carrort Cupcakes or maybe the Banana Saffron Muffins from Sugarlaws....
Hmmmmm...what shall it be?

Welcome Post

2008-11-25T17:57:00.001-08:00

I have been thinking about starting a foodie blog, and finally....here I've started on this exciting journey. I will share with you my tasty finds, tips that work for me and my thoughts on food and wine as well as recipes. As I meander my way through this book of life, I sincerely look forward to sharing with you all that brings me joy to my heart and taste buds.
Cheers to the celebration of life and tasty finds!