Allrecipes: Honey Dijon Brussels Sprouts

I love Brussels sprouts.  (How many times has that been said in the world??)  Love them.  But if I'm honest, there's only so many ways to cook a sprout so that it tastes good.  And I've been getting bored of those ways.  So when I came across a post online extoling the virtues of Brussels sprouts with honey mustard, I had to check it out.  Sure enough, they're delicious.

Honey Dijon Brussels Sprouts
Loosely adapted from Allrecipes

1 pound Brussels sprouts, halved

2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon onion powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Preheat oven to 375°F.

Toss the halved Brussels sprouts with the olive oil, then place facedown on a cookie sheet.  Roast for 20 minutes, or until sprouts are tender and browned.

While the sprouts cook, combine the remaining ingredients in a medium bowl.  Once the Brussels sprouts are done, toss with the honey mustard mixture until well coated.

Makes 4 servings

Ina Garten: Vanilla Bean Fleur de Sel Caramels

Because of the number of hours I worked right up until Christmas was upon us, I didn't get to do anything fun like make Christmas cookies.  So after the flurry of opening presents was over, I decided to do a little cooking.  And since it seemed like cookies were a little bit of a late idea (Santa had already come!), I decided to try something I had never done - homemade caramels.  I had read about a shop in California that supposedly has the best caramels in the country, Little Flower Candy Co., and I scoured the internet for information on how the owner makes them.  While the recipe is not available, the owner does drop hints here and there, and after matching these items up with the recipes available, I found that Ina's comes the closest that I have found.  Tweaked very slightly further, and I got an amazing caramel that is chewy but not sticky, with a deep caramel flavor offset perfectly by the salt.  Amazing.

Note: I used an expensive, very high butterfat butter (Buerremont 83%) in this recipe, and I highly suggest you do the same and use the best butter that you can source.  After all, butter makes up a significant chunk of the ingredients in this candy.  Garbage in = garbage out.

Vanilla Bean Fleur de Sel Caramels
Adapted from Ina Garten

1½ cups granulated sugar
¼ cup light corn syrup
1 cup heavy cream
8 tablespoons unsalted butter, plus extra for the pan
1 teaspoon fine fleur de sel, plus extra for sprinkling
1 tablespoon vanilla bean paste

Line an 8-inch square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

In a deep saucepan, combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla bean paste with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248°F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square into bite size pieces. It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil. Sprinkle each piece with fleur de sel. 

Cut glassine or parchment paper into 4x5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Makes approximately 100 pieces

Pioneer Woman: Homemade Cranberry Sauce

It's so hard to find a good cranberry sauce recipe.  Does anyone else feel my pain on this one?  Something that is still tart, but not so overwhelmingly tart that you make that *gack* face.  But also not so sweet that you feel like you're eating a candy bar.  And it's nice if you can get one where there's a little depth to it, and it's not just CRANBERRY.  I think this pretty simple recipe succeeds on all of those counts.

Homemade Cranberry Sauce

Adapted from Pioneer Woman

1 (12-ounce) bag cranberries
1 cup cranberry juice (or orange, apple or any other juice combination)
1 cup pure maple syrup
3 tablespoons Grand Marnier or whiskey

Zest of 1 orange

Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in cranberry juice and maple syrup.  Add orange liquor and orange zest.  Stir together and turn heat on high until it reaches a boil.  Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

Makes 4 to 6 servings

Blood and Sand Cocktail

I'm honestly not sure how I came across this drink.  Somewhere online, some rabbit trail down into the depths of the interwebs.  But I'm glad I did.  I'm not normally a scotch drinker, so I did have a pause, but the other ingredients definitely add a sweetness that I appreciate.  Plus, this is an antique drink - dating back to around 1930!  A nice way to celebrate the beginning of holiday vacation.

Blood and Sand Cocktail

¾ ounce blended Scotch

¾ ounce cherry Heering

¾ ounce sweet vermouth

¾ ounce blood orange juice

Combine all ingredients in a cocktail shaker with some ice.  Shake just until blended, then serve in your choice of glass.

Spend with Pennies: Cracker Barrel Hashbrown Casserole

I've only gotten the hashbrown casserole from Cracker Barrel a handful of times, but every time I wonder how they can make such a creamy, delicious scoop of potato goodness.  Turns out the trick is cream of chicken soup (sorry, vegetarians).  This is a perfect casserole for both a dinner side dish or a breakfast with some good sausage or bacon.  And it's super easy to pull together.  If this wasn't a distanced Christmas, this would be breakfast.

Cracker Barrel Hashbrown Casserole

From Spend with Pennies blog

32 ounces frozen shredded hash browns, defrosted
½ cup (1 stick) unsalted butter, melted
1 (10¼-ounce) can cream of chicken soup
1 pint sour cream
½ cup onion, finely chopped
2 cups Colby cheese, grated

1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Preheat oven to 350°F.

Combine all ingredients in a large bowl reserving ½ cup of cheese for topping.  Place in a greased 9x13-inch casserole dish and top with reserved cheese.  Bake for 45 to 55 minutes, or until hot and bubbly.

Makes 10 servings

Joy the Baker Cookbook: Chocolate Bourbon-Spiked Banana Bread

I already have some good banana bread recipes in my repertoire.  So why would I choose to make yet another version?  One word: bourbon.  Plus, I was out of flax meal.  But mostly, bourbon.  I honestly wasn't sure how heavy-handed this recipe would taste, but the bourbon sits quietly in the background, accenting everything else.  I mean, you can tell it's there, but it's not running things.  And the finished product is delicious, especially warm with butter.

Note:  I found that my bread was almost burnt before it was done in the middle.  I would recommend covering the top with some foil when you're getting close to done to keep it from getting too dark.

Chocolate Bourbon-Spiked Banana Bread
From Joy the Baker Cookbook, as seen at Leite's Culinaria

2 cups all-purpose flour, plus more for the pan
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened, plus more for the pan
1 cup granulated sugar
2 large eggs
1½ cups (about 3) mashed ripe bananas (be certain to measure your mashed bananas and only use 1½ cups)
1 teaspoon fresh lemon juice
3 tablespoons bourbon, plus more for the baker
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips or chopped dark chocolate

Preheat the oven to 350°F and place a rack in the center of the oven. Butter and flour a 9x5-inch loaf pan, tapping out any excess flour.

In a medium bowl, combine the flour, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes.

Add the eggs, 1 at a time, beating for 1 minute between additions. Stop the mixer and scrape down the sides of the bowl. Add the bananas, lemon juice, and bourbon and beat with the paddle until well incorporated. The mixture may look curdled, but that’s okay.

Turn the mixer to low, add the flour mixture all at once, and beat until almost completely incorporated. Stop the mixer, add the walnuts and chocolate, and stir by hand with a spatula or wooden spoon just until incorporated. Spoon the mixture into the prepared loaf pan.

Bake for 45 minutes to 1 hour, until a skewer inserted in the center of the loaf comes out clean.

Let the loaf cool in the pan for 20 minutes before inverting it onto a wire rack and letting it cool completely, if you can manage to keep your hands off it. The banana bread will keep, wrapped tightly in plastic wrap, for up to 5 days at room temperature.

Makes 12 servings

Noble Pig: World's Best Cosmopolitan

When I went to the liquor store to pick up some citron vodka for this drink, the lady at the checkout asked what I was making with it - margarita? Cosmopolitan?  When I confirmed it was a cosmopolitan, she told me: "I don't need to card you then.  If you know what a cosmo is, you're old enough to drink."  I'm not sure how I feel about essentially being called old, but I'm 100% okay with making up a couple of glasses of this delicious concoction.

Note: If you like yours a little sweeter, use the higher amount of cranberry juice.

World's Best Cosmopolitan
Adapted from Noble Pig blog

2½ ounce citron vodka, such as Absolut Citron (do not substitute plain vodka)

1 ounce Cointreau or Patron Citrónge 

1 to 1½ ounce cranberry juice

½ ounce fresh lime juice

Finely crushed ice
Orange peel or lime wheel, for garnish

Add vodka, Cointreau, cranberry juice and fresh lime juice to a cocktail shaker filled with ice. Shake vigorously until very cold. Strain into a cold martini glass and finish of with a scoop of very finely, crushed ice. Garnish with an orange peel.

Garlic Delight: Oyster Mushrooms Sautéed with Garlic Butter

I was taking a walk the other day, and on the trunk of a partially dead weeping willow tree was this fantastic profusion of mushroom caps.  Being a mushroom lover, I stopped dead in my tracks and went to examine this beauty.  After much consideration (and a boatload of research), I had pretty well convinced myself they were oyster mushrooms.  So I went back and harvested them the next day.  And I cooked them.  No, I am not crazy.  They turned out fantastic, and I didn't die or start seeing things that don't exist, so bonus points for that.  I recommend you purchase yours in the regular grocery store, just to be safe.

Oyster Mushrooms Sautéed with Garlic Butter
From Garlic Delight blog

12 ounces oyster mushrooms, any oyster mushrooms work or use a mixture
8 cloves garlic, roughly chopped
6 tablespoons unsalted butter, divided use
½ teaspoon kosher salt, to taste
¼ teaspoon freshly ground black pepper

If the mushrooms aren't already split apart, separate them into individual "petals" (the fruiting body, including the cap and stipe). You can leave the small oyster mushrooms and cook them as is. If you're cooking King Oyster mushrooms, cut the caps off. Then slice the stipe into flat cylinders about ½-inch thick.

Heat the frying pan over medium heat. Add 4 tablespoons of butter. When the butter looks like it's half melted (meaning most of the butter is liquid but there is still some soft solid chunks), turn the heat down to low.

Add the chopped garlic into the butter. Stir to combine.  Add the chopped mushrooms to the garlic and butter.  Stir the mushrooms so they are coated in the garlic butter.

Leave the mushrooms to sauté in the garlic butter. The oyster mushrooms should begin to soften. If you're using pink oyster mushrooms, they should begin turning gold.  Keep the heat low such that you see the garlic and mushrooms sizzle around the edges but they are not turning brown quickly. If the garlic is turning brown within 2 to 3 minutes, turn the heat down to avoid burning the garlic.

Add the salt and pepper. Stir to combine. After adding the salt, the mushrooms should wilt further and release any liquid they may be holding.  The mushrooms should be cooked through by now. They are ready to serve. Optionally, you can caramelize them further if you're not in a hurry and want to add extra flavor.

If you want to caramelize the mushrooms, add the remaining 2 tablespoons of butter as the mushrooms have likely soaked up all the previously added fat.  Spread the mushrooms into one layer with even spacing between them. Avoid stirring them too much as you want to give them adequate contact time with the hot pan to caramelize.

Allow the mushrooms to cook until they are browned on the edges. The butter should have also developed a golden brown color and a nutty aroma.  Flip the mushrooms once to caramelize both sides. Once the mushrooms are brown to your satisfaction, turn the heat off and allow the mushrooms to cook in the residual heat while you prepare to serve them.

Serve the sautéed oyster mushrooms as a side dish or a topping. Enjoy!

Makes 4 servings

365 Days of Crockpot: Instant Pot Creamy Sausage Parmesan Pasta

So, the inspiration for this dish was rather mundane - I wanted to clear some stuff out of my pantry and fridge.  Plus, any time I can dump a bunch of stuff into a cooker and let it handle the process for me is a big win in my book.  I had never cooked pasta in the Instant Pot before, so I wasn't sure if the five minute cook time was really going to do it, but it turned out fantastic, so I guess now I'm a believer.

Instant Pot Creamy Sausage Parmesan Pasta
Adapted from 365 Days of Crockpot blog

1 pound Italian sausage

10 to 12 cremini mushrooms, quartered

1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon dried sage

1¾ cup chicken broth 

1 (14.5-ounce) can fire-roasted diced tomatoes

1 pound trottole pasta
1 cup heavy cream, warmed
½ cup grated Parmesan cheese
1 (5-ounce) bag baby spinach

Turn the Instant Pot to the sauté setting. When the display says HOT, add in the sausage. Use a wooden spoon to break up the meat. Brown the sausage for about 3 minutes, then add the mushrooms.  Continue to sauté until the mushrooms release their water and then it cooks off.  Sprinkle the sausage mixture with the garlic powder, onion powder, and sage, and stir to combine.  Deglaze the pot with the chicken broth, then add the tomatoes and the pasta.

Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to HIGH for 5 minutes.  When the time is up perform a quick release by moving the valve to venting.  Once the valve has dropped, remove the lid.  Stir in the cream and parmesan cheese. Stir in the spinach until it has wilted down.

Makes 6 servings

Alton Brown: Beef Jerky

So I recently bought myself a Excalibur dehydrator.  Because why not.  I mean, this is a pandemic.  That means I can buy whatever weird cooking implement I can think of, and I am not to be judged.  But back to the dehydrator.  What is the first thing most people think of to make in a dehydrator?  That's right, jerky.  So of course I had to whip up a batch.  And it was fan-frickin-tastic.  Alton Brown is definitely one of my go-to chefs.

Note: Alton has a lot of instructions about building your own dehydrator set.  But I just stuck it in my premade dehydrator because I don't hate uni-taskers with the same passion Alton does.  Mine took about 5 hours to dry, but follow your unit's directions.

Beef Jerky

From Alton Brown

1½ to 2 pounds flank steak
⅔ cup Worcestershire sauce
⅔ cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes

Trim the steak of any excess fat, place in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.

Remove steak from the freezer and thinly slice, with the grain, into long strips.  Place the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the marinade and pat dry. Evenly distribute the strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium.

Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in an airtight container in a cool, dry place for up to 3 months.

Makes 10 to 12 servings

Nestlé: Chocolate Truffle Pie

Sometimes a girl just needs a little chocolate.  Okay, a lot of chocolate.  And in those instances, the more delicious the chocolate, the better.  So why not a chocolate cookie crust filled with chocolate truffle?  It perfectly satisfied my craving, but I must warn you - it's VERY rich.  Very.  You may need a glass of milk with it.  But it will definitely scratch that chocolate itch.

Chocolate Truffle Pie

Adapted from Nestlé

1 prepared 9-inch (6-ounce) Oreo cookie crust
1½ cups heavy cream

2 large egg yolks
¼ teaspoon instant espresso powder
1 (12-ounce) package Nestle Toll House semi-sweet chocolate morsels
1 tablespoon salted butter
½ teaspoon vanilla extract

Whisk together heavy cream, egg yolks, and espresso powder in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels, butter, and vanilla extract until morsels are completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream and chocolate shavings before serving.

Makes 10 servings

I Am a Food Blog: Full English Breakfast

This isn't so much a recipe as a set of directions for balancing the preparation of multiple breakfast items at one time so that you arrive at the finish line with a fantastic hot meal, care of our cousins across the Atlantic.  And as long as you can get past the fact that there are beans for breakfast, you'll be just fine.  Make sure and serve with milky tea.

Note: Here is a picture of the ingredients I used.  If you want to be super authentic, you need that teal can of beans.  Alas, I was not able to locate black pudding from any grocery delivery service, so I was missing one item.  Still think I did well, considering the pandemic constraints.  I also added a little Italian herb mixture to the mushrooms and tomatoes; they were delicious.

Full English Breakfast

Adapted from I Am a Food Blog

1 can beans Heinz preferred
4 links sausage, breakfast sausage preferred
4 slices back bacon or Irish bacon
4 slices black pudding, if desired
1 cup white mushrooms, halved or sliced
2 small tomatoes, halved
4 slices white bread
4 large eggs

Heat up the beans over low in a small pot. Keep warm on low.

Cook the sausages over medium to medium low heat, turning occasionally, until brown and cooked through. In the same pan, cook the bacon, flipping as needed. Fry the blood pudding slices over medium heat for 3 to 4 minutes per side.

In another pan, heat up a bit of oil or butter, and cook the mushrooms, without moving, until brown and caramelized. Remove from the pan, then sear the cut side of the tomato briefly. Remove from the pan, season everything with salt and pepper.

Wipe the pan down and heat up a bit of oil or butter over medium heat. Fry the bread until golden, flipping and adding more oil or butter as needed. Remove and set aside. Finally, fry the eggs to your liking. Plate everything up: sausages, bacon, black pudding, mushrooms, tomato, bread, and eggs. Enjoy immediately!

Makes 2 large servings that will keep you full all day

Garlic and Chives: Bò Lúc Lắc (Shaking Beef)

There's a local Vietnamese restaurant that serves this pretty fantastic beef dish.  No, I mostly do not order phở like everyone else.  I wasn't even sure what I was ordering the first time, but I was very happily surprised.  The next step?  Trying to figure out how to make it at home.  Luckily, a restaurant in California was spilling its secrets!  For a dish that's pretty simple, ingredient-wise, this recipe yields a very flavorful dinner in not much time at all.

Bò Lúc Lắc (Shaking Beef)
Adapted from Garlic and Chives restaurant, Garden Grove, CA as seen at Plate Art for Kids blog

1½ pounds filet mignon or boneless ribeye steak

2 tablespoons peanut oil

1 medium red bell pepper

1 medium green bell pepper

1 medium sweet onion

2 teaspoons dark soy sauce

Marinade:

6 cloves garlic

½ teaspoon freshly ground black pepper

2 teaspoons granulated sugar

2 tablespoons oyster sauce

Salad:

1½ teaspoons granulated sugar

1 clove garlic, finely minced

Pinch kosher salt

Pinch freshly ground black pepper

1½ tablespoons unseasoned rice vinegar

2 tablespoons water

1 shallot, thinly sliced

Dash sesame oil

4 cups Romaine lettuce leaves, chopped, or watercress leaves

Trim excess fat from beef, and then cut into ¾-inch cubes. In a bowl, combine the marinade ingredients. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.

For the dressing: In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing.

Heat the oil in a wok or large skillet over high heat. Add the cubed beef and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers and onions. Finally, add the dark soy sauce to enhance the flavor and color of the beef.

In between shakes, toss the romaine or watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.

Makes 4 servings

Betty Crocker: Bacon-Cheddar-Ranch Pinwheels

Ah, the wonder of a pandemic Halloween! No trick-or-treating. No parties. No nothing. So my family decided to do a distanced, outdoor Halloween get-together with lots of good food and fun decorations and crazy costumes. I wanted to try something new, but it had to be something whose ingredients could be added to a quick Amazon Fresh order, so I ended up with these cuties. Perfect for popping in your mouth as you pass the food table.

Bacon-Cheddar-Ranch Pinwheels
Adapted from Betty Crocker

2 (8-ounce) packages cream cheese, softened
1½ cups shredded Cheddar cheese
6 slices cooked bacon, chopped
1½ tablespoons ranch seasoning mix
2 tablespoons chopped fresh chives
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
5 (8-inch) flour tortillas

In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed. Divide mixture evenly among tortillas, spreading evenly. Tightly roll up tortillas. Cut into ½-inch slices, and serve.

Makes 10 servings

Poblano Chicken Casserole

I'm going to try not to age myself, but a very long time ago when I was in college, I lived next to a very nice HEB grocery store.  And this grocery store had a delicious frozen meal that was a poblano chicken casserole.  I loved that frozen casserole, and it made for a great dinner on multiple occasions, but then I moved out of HEB territory.  I've tried looking it up online, but I'm not even sure they make it anymore.  Regardless, I finally got a recipe together that does a pretty decent job of mimicking what I remember of the dish.

Poblano Chicken Casserole

3 poblano peppers

3 tablespoons canola oil, divided use

4 cups chicken broth

1 tablespoon unsalted butter

2 cups long-grain white rice

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 tablespoon Goya adobo without pepper seasoning

1 (15-ounce) container crema Mexicana agria, or sour cream

½ cup whole milk or half-and-half

1½ teaspoons onion powder

1 teaspoon kosher salt

¼ cup cilantro, finely chopped

8 ounces shredded Monterey Jack cheese, divided use

Preheat oven to 425°F.

Rub peppers with 1 tablespoon of oil and place on a baking sheet.  Roast for 20 minutes, turning every 5 minutes to ensure even charring.  Once evenly charred, remove from baking sheet, place in a glass bowl, and cover with plastic wrap.  Let set for 15 minutes to steam.  Working carefully to avoid burning your fingers, and using plastic gloves to keep from spreading capsaicin to your eyes or other areas, peel off the charred skin of the peppers and deseed.  Dispose of the skin, seeds, and stem, then slice pepper flesh into squares, approximately 1 centimeter square.  Set aside.

Reduce oven temperature to 350°F.

In a saucepan, bring chicken stock and butter to a boil, then add the rice, stirring well.  Cover, reduce heat to medium-low or low, and simmer for 20 minutes or until all of the chicken stock is absorbed and the rice is tender.  Set aside.

Meanwhile, toss the chicken chunks with the Goya adobo seasoning.  In a large sauté pan, heat the oil until shimmering over medium-high heat.  Add the chicken, and cook, tossing occasionally, until no longer pink.  Reduce the heat to medium, then add the reserved poblano pepper squares, crema Mexicana agria, milk, onion powder, and salt.  Stir until crema has melted and the mixture is smooth.

In a large bowl, combine the cooked rice and the chicken mixture; stir well.  Sprinkle in the cilantro and half of the Monterey Jack cheese, then stir well again to combine.

Spray a large casserole dish with non-stick spray, then spread the rice mixture evenly in the dish.  Sprinkle the top with the remaining Monterey Jack cheese.  Bake for 20 to 30 minutes, or until bubbly and the cheese has browned some.

Makes 6 servings

Bacon-Wrapped Jalapeño Popper Stuffed Pork Tenderloin

My brother-in-law has a bit of a pig problem.  Wild pig, that is.  They rampage over his and my sister's property, tearing everything up and having a million baby pigs.  So occasionally some delicious wild pork products end up in my freezer.  At that point you have to do the pig justice, so I found this absolutely revelational way of cooking a pork tenderloin.  It's rich and spicy, with slightly candied bacon on the outside.  I found it hard to stop popping pieces in my mouth.  Even if your pork happens to come from the grocery store, this recipe will make it magic.

Bacon-Wrapped Jalapeno Popper Stuffed Pork Tenderloin

2 pounds pork tenderloin

1 (8-ounce) package cream cheese

2 tablespoons dry ranch seasoning

2 jalapeño peppers, finely chopped

1 pound applewood smoked bacon

2 tablespoons dark brown sugar

Preheat oven to 400°F.  Lightly oil a baking dish or roasting pan.

Cut a slit, lengthwise, down the center of the pork tenderloin to within ½-inch of the bottom, being careful not to cut all the way through. Open the tenderloin so that it lies flat and cover with plastic wrap. Flatten to a ½-inch thickness by gently pounding with the flat side of a meat mallet, starting from the middle and working outward. Remove plastic wrap.

In a small bowl, combine the cream cheese, ranch seasoning, and chopped jalapeño pepper.  Mix well.  Spread the cream cheese mixture over the flattened pork, then, working from the long side, roll the pork up.  Place in a baking dish, ensuring the open end is on the bottom.

Weave the bacon strips into a crosshatch pattern, if desired (see instructions here).  Lay the bacon over the pork roll and sprinkle with the brown sugar.  Rub the brown sugar into the bacon to ensure it adheres.

Roast until the bacon is crispy with the fat rendered, and the pork is done (165°F on a thermometer), about 30 to 45 minutes.  Let sit for about 10 minutes before slicing and serving.

Makes 4 to 6 servings

The Chunky Chef: Homemade Freezer Pickles

One time when I went to a family event, my sister brought out these little pickles for us to snack on.  And I thought, okay, it's pickles.  But then I tried one.  And there was something so addictive about them.  And I found myself eating more of them.  And more.  And then it was like I only wanted pickles.  So I asked for the recipe.  And I made a big batch just for me.  And yes, I had pickles for dinner tonight.  I am not ashamed, although I probably should be.

Note: I used a mandoline to get perfect even slices, but these pickles probably won't last long enough for that to matter.

Homemade Freezer Pickles

Adapted from The Chunky Chef blog

1 pound mini pickling cucumbers, thinly sliced
1 red onion (approximately ⅓ pound), peeled and thinly sliced
1 tablespoon kosher salt
1 cup granulated sugar
½ cup apple cider vinegar
1½ teaspoons mustard seed
1½ teaspoons celery seed

Add cucumbers and onions to a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain, then rinse to remove excess salt. Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.

In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed, and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.

Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.

To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!

Note: Pickles can be frozen in glass containers (leave about ½-inch of headroom at the top to allow to expansion), plastic containers, and freezer-safe resealable plastic bags.

Makes approximately 3 cups

The Kitchenista Diaries: Smothered Oxtails

I've had a pack of oxtails in my freezer for a little while, just waiting for me to find a recipe that would bring out all of their fantastically delicious flavor (they've been waiting a while now).  I had tried fancy recipes that used wine and all sorts of aromatics, but I just wasn't loving them.  So this time I decided to go bare bones, down home, how-does-your-mom-make-it, and it was fantastic.  Best oxtails I've ever made.  Funny how that works.

Smothered Oxtails
Adapted from The Kitchenista Diaries blog

4 pounds oxtail, trimmed of excess hard fat
1 tablespoon Kosher salt, more to taste
½ cup all-purpose flour, divided

2 tablespoons Greek seasoning, divided use
2 tablespoons canola oil
2 sweet yellow onions, such as Vidalia, Noonday, or Walla Walla, sliced
1 whole head garlic, top sliced off

1 bay leaf
2 cups chicken stock

2 cups beef stock
1 tablespoon Worcestershire sauce

2 tablespoons Kitchen Bouquet browning sauce

Toss the oxtail pieces in salt and let sit for an hour at room temperature. Combine the flour with one tablespoon of Greek seasoning, and stir to combine.  When ready to cook, pat the oxtail dry and toss in ¼ cup of the seasoned flour. Heat a Dutch oven over medium heat.  Add the oil to coat the bottom of the pot. Brown the oxtail on all sides, taking the time to allow it to get crusty. This will take at least ten minutes, but more if you need to brown the oxtail in batches. Don't crowd the pot, otherwise, they'll just steam.  Control your heat so that the meat browns without the oil burning. If you're done browning your oxtail and the bottom of the pot is blackened, it's better to clean it out before proceeding, or it could impart bitter scorched flavors into the gravy. The goal is to have lots of crusty browned bits in the pan, which is where your flavor starts, so control your heat.

Place the browned oxtail pieces in the bottom of the crock of the slow cooker. Reduce the heat to medium-low. You should have quite a bit of fat left in the pot, but if not add oil or butter to get to about two or three tablespoons. Add the onions and sauté until translucent, then the remaining 1 tablespoon of Greek seasoning, garlic, and bay leaf. Fry the aromatics for a minute, until fragrant. Sprinkle the onions with the remaining seasoned flour, then stir to coat. Cook the roux for a few minutes until bubbly and light brown.

Pour in your chicken and beef stocks, Worcestershire sauce, and browning sauce, scraping up the fond at the bottom of the pan.  Bring the liquid up to a boil. Once the liquid comes to a boil, carefully transfer it to your slow cooker. Cook on high for 6 hours, or on low for 8 to 10 hours, depending on the size of your oxtail pieces. Once the meat is fully tenderized, remove it from the pot. Discard the bay leaves. If you see a ton of oil floating at the top, skim it or drag a piece of bread across to soak it up. Oxtail renders a ton of fat, but the flour helps to keep most of it in the gravy. Squeeze out the garlic and mash it against the side of the pot before whisking into the gravy. If the gravy is too thin, let it cook longer to reduce. If it's too thick, thin it out with water. Give the seasoning a final taste for salt and pepper before returning the oxtail to the pot to warm through.

Makes 4 servings

Allrecipes: Unbelievable Rolls

I don't make bread that often, because let's be honest - it's a pain.  You have to keep waiting for the yeast to do its thing, and poking the dough and punching the dough and kneading the dough.  It's a whole thing (and why I invested in an electric breadmaker).  But when I saw how easy this recipe was, I had to try it.  No way it worked.  Guess what?  It works.  And the rolls are super tender and delicious.  Recommended for bread atheists.

Note: I actually used half-and-half instead of milk, so that additional fat may also have helped make these super tender.

Unbelievable Rolls

Adapted from Allrecipes

¾ cup whole milk
¾ cup water
½ cup granulated sugar
2 large eggs
5 teaspoons active dry yeast
5 cups all-purpose flour

1 teaspoon kosher salt
½ cup unsalted butter plus 2 tablespoons, melted, divided use

In a medium saucepan over medium heat, warm milk, water, and sugar to 110°F to 115°F.  Remove from heat, and mix in the eggs and yeast.  Measure flour into a large bowl and stir in salt.  Make a well in the flour, and pour milk mixture into it.  Do not stir.  Cover with plastic wrap, and let stand for 20 to 30 minutes.

Pour ½ cup melted butter into flour mixture, and mix well. Add more flour if too sticky. Knead lightly. Cover again, and let rise for another 20 to 30 minutes.

Punch down the dough and shape the dough into rolls, approximately 3 ounces each, and place on a baking sheet on in a 9x13-inch baking pan. Cover and let rise for 20 to 30 minutes.

Preheat oven to 400°F.  Bake rolls for 15 minutes, or until done.  Brush rolls with remaining melted butter.  Serve hot.

Makes 16 rolls

The Defined Dish: Blackened Red Snapper

My favorite grocery store is having a Texas-themed shopping week, and as part of that effort, they've sourced some fresh red snapper from the Gulf of Mexico.  I was, of course, all in on this situation, but once you have a delicious piece of fish, you have to actually DO something with it.  I decided that if I was going to eat some gulf seafood, I needed to do something gulf-y to it, which immediately means doing some good ol' Cajun blackening.  This recipe turns out a pretty fantastic rub, and it's really not that hard to get the blackened crust, but maybe unplug your smoke detector before you try it.  Talking from experience.

Blackened Red Snapper

Adapted from The Defined Dish blog

For the seasoning mixture:
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
¼ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder

For the fish:
1 pound red snapper filets
2 tablespoons canola oil
1 lemon, cut into wedges (for serving)
fresh parsley (optional for garnish)

In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.

Generously coat the flesh side with the seasoning mixture.

Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet. When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.

Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes. Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).

Makes 2 servings

Mississippi Pot Roast

There's recipes all over the internet for this particular dinner, which is partially why I avoided making it for so long.  That was dumb of me.  This is a delicious dinner, and it takes almost no effort.  And it doesn't heat the whole kitchen up, which is another win.  I made mine a little spicier than usual because I picked up a packet of spicy ranch by accident, but it was honestly pretty good, so that's also an option if you like the spicier side of life.

Mississippi Pot Roast

1 (3 pound) beef chuck roast, trimmed of excess fat
8 pepperoncini peppers
1 (1-ounce) packet Ranch seasoning
1 (1-ounce) packet au jus seasoning
½ cup water

½ cup pepper juice from the pepperoncini bottle
½ cup (1 stick) unsalted butter

Place the chuck roast in the crock of a slow cooker.  Scatter the pepperoncini peppers around the meat.  Sprinkle the meat with the packet of ranch seasoning and au jus seasoning, then pour the water and pepper juice over the top.  Place the stick of butter on top of the meat and cover the crock.  Cook on low for 8 hours.  At the end of the cooking time, use two forks to pull the meat until chunks.  Serve with rice or mashed potatoes and drizzled with the cooking liquid.

Makes 4 to 6 servings

Giada De Laurentiis: Campanelle Pasta Salad

I finally cleaned out my pantry this weekend, and that's when I found that I need to be much better about this sort of thing because I have a decent-size bag of food that's on the verge on the expiration date.  Which means I need to use it as soon as it can be worked into the rotation.  Luckily, two of those items were campanelle pasta and a can of fancy European tuna in oil, so it worked out nicely for my dinner this evening.  If you're tired of the usual tuna pastas, this is a nice change that doesn't take much effort, especially when it's the middle of the hottest part of the summer.

Campanelle Pasta Salad
From Giada De Laurentiis

1 pound campanelle pasta
½ cup extra-virgin olive oil, divided use
1 small or ½ medium red onion, chopped
2 cloves garlic, minced
1 (6-ounce) can Italian tuna in oil, drained
1 pint (2 cups) cherry tomatoes, halved
8 ounces frozen artichoke hearts, thawed and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat ¼ cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining ¼ cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

Makes 6 servings

Better Homes and Gardens New Cookbook: Best-Ever Blueberry Bread

This is it.  This is the O.G.  The blueberry bread that my mom made when I was a kid.  It's so simple, and yet I love it more than any other recipe I've tried.  It's golden and crunchy on top and super soft and tender on the inside.  And it has just the right ratio of blueberries to bread.  Yes, that's a thing.  If you're looking for a good breakfast, you've found it.

Best-Ever Blueberry Bread
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

1¾ cups sifted all-purpose flour

¼ cup granulated sugar
2½ teaspoons baking powder

¾ teaspoon kosher salt
1 well-beaten large egg
¾ cup whole milk
⅓ cup salad oil or melted shortening
1 cup fresh blueberries (about 6 ounces) or thawed and well-drained frozen blueberries, saving 8 to 10 for the top

Sift dry ingredients into bowl; make well in center.  Combine egg, milk, and oil.  Add all at once to dry ingredients.  Stir quickly just until dry ingredients are moistened.  Gently stir in blueberries.  Fill greased 8x8-inch baking pan and smooth the top.  Top with remaining berries.  Bake at 400°F for 20 to 25 minutes, or until golden brown on top and a wooden pick inserted in the center comes out clean.

Makes 12

Where Cooking Begins: Spice-Drawer Chicken Wings

I've had a really difficult time making chicken wings in the oven.  They just seem to turn out slimey and disappointing.  There's something about that bath in hot oil that makes everything come together.  Until I found this recipe.  The chicken wings actually turn out crispy and well-seasoned, and while not slathered with hot sauce, they have a fantastic flavor.  Highly recommended if you don't want to break the fryer out.

Note: I only made 2 pounds of wings, but I still used the full amount of spices.  And they were delicious.

Spice-Drawer Chicken Wings
From Where Cooking Begins as seen on Bon Appetit

1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon smoked paprika

1 teaspoon granulated sugar

4 teaspoons kosher salt, plus additional for serving
½ teaspoon MSG, plus additional for serving
4 pounds chicken wings
2 tablespoons vegetable oil
1 cup mint and/or basil leaves
Limes and small Persian cucumbers, cut into wedges (for serving)

Mix oregano, granulated garlic, paprika, sugar, 4 teaspoons salt, and ½ teaspoon MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.

Place racks in center and upper third of oven; preheat to 375°F. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30 to 35 minutes.

Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2 to 3 minutes, until skin is deeply browned and starting to char at the edges, 5 to 7 minutes (watch them closely).

Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

Makes 4 to 6 servings

Campbell's Soup: Creamy Seafood Medley with Pasta

I've been trying to clear out the bits and pieces of leftover ingredients that are cluttering my freezer and pantry, and somehow I came across this perfect opportunity to use a bunch of them.  The remaining frozen scallops and shrimp were all taken care of, and the remaining pasta (I used linguine) that I had used half of earlier in the year finally got finished.  If you need to clear the food stores, I recommend this as a quick, delicious option.  I even got to try out some of my salt-cured egg yolks on top!

Creamy Seafood Medley with Pasta

From Campbell's Soup

8 ounces uncooked spaghetti
2 tablespoons olive oil
2 cups broccoli florets
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
½ cup sliced mushrooms
4 cloves garlic, minced
16 ounces fresh sea scallops, cut into quarters
8 ounces frozen cooked peeled large shrimp, thawed
1 (10½-ounce) can cream of shrimp soup
2 tablespoons chopped fresh parsley

Cook and drain the spaghetti according to the package directions. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.

Season the scallops and shrimp with salt and pepper, if desired. Add the scallops and shrimp to the skillet and cook for 3 minutes. Stir in the soup and parsley and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Season to taste. Serve the seafood mixture over the spaghetti.

Makes 4 servings

Dinner at the Zoo: Steak Bites with Garlic Butter

I feel like steak and potatoes in the quintessential comfort dinner.  It's definitely high on the list with just about every guy I've ever known.  So when I found a nice piece of sirloin, I decided the best thing to do was to cook it simply, and just let the meaty goodness shine.  This is a perfect application if it's hot and late and you don't want to get the grill cranking.

Note: If you don't have sirloin, I'm sure you could use some ribeye or just about any other steak you can think of.

Steak Bites with Garlic Butter
From Dinner at the Zoo blog

1¼ pounds sirloin steak, cut into small cubes
1 tablespoon olive oil
2 tablespoons butter
2 teaspoons minced garlic
Salt and pepper to taste
1 tablespoon minced parsley

Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.

Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3 to 4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat, if needed.

Add the butter and garlic to the pan; cook for 1 to 2 minutes, stirring to coat the meat in the sauce.
Sprinkle with parsley and serve.

Makes 4 servings

Living a Life in Color: Agretti/Barba di Frate con Acciughe e Aglio (Oppositeleaf Russian Thistle with Anchovy and Garlic)

When I saw this strange little plant for sale at my grocery store, I briefly considered walking on past.  But then I came to my senses and bought some, without any plan on what to actually do with it.  Luckily this plant lasts for quite a while in the refrigerator, so it gave me some time to get my ducks in a row.  This recipe is actually pretty simple, and that simplicity allows the beauty of the ingredients to shine.  The agretti is very slightly salty, a little chewy, but overall delicious, and it just feels healthy.  Even coated in olive oil.

Agretti/Barba di Frate con Acciughe e Aglio (Oppositeleaf Russian Thistle with Anchovy and Garlic)
Adapted from Living a Life in Color blog

1 bunch agretti, rinsed, large branches removed and discarded
3 garlic cloves, finely chopped
6 anchovy fillets

1 small pinch red chili flakes

1 teaspoon grated lemon rind

2 teaspoons lemon juice
60 ml extra virgin olive oil
Sea salt

Bring a large pot of water to boil and add 15 grams of salt per 2 litres of water. Add the agretti and boil for 5 minutes. While the agretti are boiling, warm a frying pan over medium heat and add 45 mls of the olive oil. When the olive oil is hot, then add the anchovies.  Once the anchovies have melted, 1 to 2 minutes, add the garlic and red chili flakes and cook until the garlic slightly begins to color, about 1 minute.  Drain the agretti and add to the anchovy/garlic mixture, stirring. If your garlic is ready before your agretti, you can add a bit of the water the agretti are cooking in to stop the garlic from burning.  Taste the agretti and see if you need more salt and add to taste. Add the lemon rind and juice.  Drizzle the final 15 mls of olive oil over the top and serve.

Makes 4 servings

Katie at the Kitchen Door: Red Currant Crumb Bars

I don't know how it happened, but I somehow lucked into running across some beautiful red currants at the grocery store.  I figure maybe I should also have bought a lottery ticket.  I briefly considered making some jam with those beauties, but when it came down to it, I just couldn't bring myself to pull out the canning kit when the temperatures are so high.  So I turned on the oven instead.  Hey, it's about an hour less heat time.  And I got these gorgeous bars in the bargain.

Red Currant Crumb Bars

Adapted from Katie at the Kitchen Door blog

1⅔ cups granulated sugar, divided use
4 cups fresh red currants, washed and removed from their stems
1½ tablespoons cornstarch

½ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1⅓ sticks (5.3 ounces) salted butter, cut into cubes and chilled

1 large egg

Preheat the oven to 375°F. Grease an 8x8-inch cake pan and set aside.

In a large bowl, gently stir together 1 cup of the sugar, the currants, cornstarch, and the almond extract, until currants are coated with the sugar mixture.

In a separate large bowl, whisk together the remaining ⅔ cup of sugar, the flour, the baking powder, and the salt until evenly combined. Add the chilled butter cubes and the egg, and use a pastry cutter or a fork to blend the butter and egg into the flour. When finished, dough will be crumbly with pea-sized chunks of butter.

Press ⅔ of the dough into the prepared pan. Top with the currants. Clump the remaining dough together into a loose ball, then crumble it over the top of the currant mixture. Bake for 35 to 45 minutes, until currants are bubbly and top of crust is golden brown.

Makes 16 servings

Leftovers Squash Casserole

I almost wasn't going to post this non-recipe of a recipe, since most of this casserole was just an effort to use up what I had in my refrigerator, but dang it, it was good, and even if it's not pretty, it deserves its moment in the spotlight.  Behold: my quick and dirty squash casserole.

Leftovers Squash Casserole

1½ pounds yellow squash, thinly sliced
1 cup heavy cream
1 leek, white and green parts, sliced into half moons
2 tablespoons unsalted butter
4 ounces Gruyere, grated
Chicken Biscuit crackers, for top

Sauté leeks in butter until tender, add cream and heat until bubbling. Set aside.

Make three layers of squash, spooning leek cream over each layer and sprinkling with grated Gruyere and kosher salt.

Cook at 350°F for 30 minutes with lid on, remove lid, sprinkle with crackers, cook another 15 minutes.

Makes 6 servings

NY Times: Cauliflower Gratin with Leeks and White Cheddar

I'm really desperately trying to eat more of my meals at home, and as part of that effort, I've been ordering more vegetables in my groceries.  However, when dinner time is looming, the prospect of having to put together something complicated (like hollandaise sauce!) is a bit overwhelming.  This is actually a super simple way to slap together some cauliflower and cheese, but it also has the benefit of using up any spare leeks you have lying around.

Cauliflower Gratin with Leeks and White Cheddar
From NY Times Cooking

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1½ cups)

Heat oven to 425°F. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)

Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.

Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Makes 4 to 6 servings

The Splendid Table: Salt-Cured Egg Yolks

I started making these egg yolks a week ago, but with the long rest in the refrigerator, these are a week-long project.  Luckily most of that time is just waiting for them to do their thing.  This is a great way to use up extra yolks that you have laying around, because they can definitely substitute for cheese when you need a little umami boost.  And look at that beautiful color!

Salt-Cured Egg Yolks
From America's Test Kitchen as seen on The Splendid Table

1 pound kosher salt
1 pound granulated sugar
12 large eggs

Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture to 8-inch square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced ¼-inch-deep indentations in salt bed by pressing bottom of egg gently into salt mixture.

Working with 1 egg at a time, crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.

Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. You use them almost like you would a hard cheese. They add a nice and nutty, deeply umami flavor.  Cured yolks can be refrigerated in airtight container for up to 2 weeks.  The yolks can also be frozen, though the time they last depends on many factors. The water activity in a properly cured and dried yolk is so low that they hardly ever spoil after months of hanging out in the fridge.

Tasty: Potato Wedges

I feel like there are two kinds of fry people.  Those who think the thin, super crispy fried at McDonald's are the best it gets.  And those who like their potato products with some actual potato in the middle.  If you're one of the latter, you probably appreciate a good potato wedge, because it gives you the great potato center while also having a super tasty crisp seasoning coat.  These wedges are baked, not fried, but they're still a great option.

Note: Normally I'm not a huge fan, but this is the time to use the grated cheese in the green plastic shake container.

Potato Wedges
Adapted from Tasty

1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
4 large russet potatoes
⅓ cup vegetable oil
½ cup grated Parmesan cheese

Preheat oven to 400°F. Combine salt, pepper, garlic powder, oregano, and paprika and stir well.

Thoroughly wash potatoes, cut in half lengthwise, and slice into wedges.  Toss wedges into a gallon size Ziploc bag, then pour over oil.  Shake in seasonings and cheese, then seal the bag and toss thoroughly until the potato wedges are well coated.  Place wedges on a baking sheet, skin side down.  Bake 40 to 50 minutes.

Makes 4 servings

The Stay at Home Chef: Homemade Sloppy Joes

As a kid, I remember eating sloppy joes on a semi-regular basis, but they were always out of a can mix.  Anyone else experience Manwich?  (As a girl, I always wondered about that name.)  As an adult, I couldn't figure out why we needed a can of sauce to make something that seemed pretty basic on the face of it.  So I started looking for a recipe, and finally ended up with this one.  This actually comes surprisingly close to what Manwich tastes like, minus all of the chemical preservatives.  And the best part is toasting the bun in butter.  I never did that as a child, but it makes all the difference.

Homemade Sloppy Joes
Adapted from The Stay at Home Chef

1 pound ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1 large carrot, finely grated

4 cloves garlic, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2½ tablespoons packed brown sugar

1½ teaspoons kosher salt

1 teaspoon ground mustard
½ teaspoon chili powder
8 hamburger buns

In a large skillet over medium-high heat, cook ground beef and onion together, stirring occasionally, until beef is browned and cooked through. Drain any excess fat from the skillet and return skillet to heat. Add in bell pepper, carrot, garlic, tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, salt, ground mustard, and chili powder. Stir to combine.  Add ¼ cup water and stir.

Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you want the vegetables.

Serve meat hot on toasted buns.

Makes 8 servings

Nordicware: Angel Food Cake with Lemon Cream and Strawberries

My sister's chickens are working overtime.  And I get to benefit from all of that hard work they put in every day.  But there's only so many eggs you can eat at one time, unless you make a quiche.  Or......something more delicious with sugar.  Since I had a plan for the egg yolks that went with these egg whites, I decided cake was definitely the way to go.  This cake is super soft, smells divine, and works really well with the lemon whipped cream.  Plus, it's light and cool for summer.

Note: I was lazy.  I decided not to make layers.  I just glopped the lemon cream and strawberries on top.  And it was still delicious.

Angel Food Cake with Lemon Cream and Strawberries
Adapted from Nordicware

Cake:
1 cup sifted cake flour
3 cups powdered sugar, divided use
12 egg whites
1½ teaspoons cream of tartar
¼ teaspoon kosher salt
¾ teaspoon vanilla extract
¾ teaspoon almond extract

Lemon Cream:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 cups fresh strawberries
Lemon twists, for garnish

Heat oven to 375°F.

In a medium bowl, sift flour and 1½ cups powdered sugar together; set aside.

In a large bowl, beat egg whites with cream of tartar, salt, vanilla extract, and almond extract until soft peaks form.  Gradually add remaining 1½ cups powdered sugar, beating until stiff peaks form.  Sift ¼ of the flour mixture over the egg whites; fold in.  Repeat, sifting and folding ¼ of the flour mixture at a time, until all flour mixture has been folded in.  Pour into an ungreased 10-inch tube pan.

Bake for 35 to 40 minutes, until golden brown and cracks are dry.  Immediately invert pan.  Cool completely.  Remove cake from pan.  Slice in half horizontally.  Set aside.

In a medium bowl, beat heavy cream until soft peaks form.  Gradually add powdered sugar, beating until stiff peaks form.  Fold in lemon peel and juice.  Spread whipped cream over layers and sprinkle with berries.  Garnish with lemon twists and berries.

Makes 12 to 16 servings

Tuna Towers

My six year old nephew was asked what he wanted to eat for his birthday.  And what did this child say?  Not hamburgers.  No sirree.  He said TUNA TOWERS.  I'm not sure why I'm surprised, since I was there when he was much younger, stuffing sushi in his face while the server at the restaurant looked on open-mouthed.  But that request meant that someone would have to make said tuna towers.  So after much googling and scrutinizing of pictures, I came up with this.  And it was actually pretty delicious.

Note: I used a 3-inch tall by 3-inch diameter round mold that I got on Amazon, but any similarly sized mold would work.  Also, if you can't find kizami nori, you could use sesame seeds, masago/tobiko, or fried wonton chips as a topping instead.

Tuna Towers

Sushi rice
½ cup Kewpie mayonnaise
2 tablespoons sriracha
1 to 2 tablespoons prepared wasabi paste
1 cup heavy cream
1 teaspoon soy sauce
1 pound crab meat, picked over to remove shell bits
1 pound sushi-grade raw tuna, cut into ½-inch cubes
2 to 3 teaspoons sesame oil
Kosher salt, to taste
3 avocados, cut into ½-inch cubes
Kizami nori (shredded seaweed)

Make the sushi rice per the recipe and set aside until time to put the tuna towers together.

Combine the mayonnaise and sriracha until well mixed; this is your spicy mayonnaise.  Set aside.  Combine wasabi paste, heavy cream, and soy sauce until a thick sauce is formed; this is your wasabi cream sauce.  Set aside.

In a small bowl, combine the crab meat with about half of the spicy mayonnaise, adding additional if necessary.  You want to make sure you have enough spicy mayonnaise left to serve on the side while still making sure the crab is well-coated.  Set aside.

Combine the cubed raw tuna with the sesame oil and salt, mixing well.  The tuna should just be glistening; you don't need to coat it in sesame oil.  Set aside.

To make the tuna towers, using a round mold, wipe the metal mold very lightly with vegetable or sesame oil and place it on the serving plate.  Spoon in a layer of sushi rice, then crab, then avocado, then tuna on top.  Each layer should be about ¼ of the height of the mold.  Press lightly on each layer as you build.  To remove the mold, press lightly on the tuna layer with the back of a spoon while grasp the mold and pulling up with your other hand.  The oil should allow the mold to slow slide off, leaving the tower behind.  Top with nori shreds, and garnish with additional spicy mayonnaise and the wasabi cream sauce.

Makes 6 to 8 servings

Leite's Culinaria: Shrimp and Leek Pasta

Lately it's been all about the fast dishes in my house.  My work seems to have expanded all of the extra hours of the day, and you can only order Uber Eats so many times before your wallet starts to cry.  Thus, this pasta.  It's actually based on a similar pasta made with sausage (that also sounds like it would be amazing), and even though the ingredients are pretty simple, it's a powerhouse of flavor.  Just use the best ingredients you can find, and sit back and enjoy.

Note: I did not use a full pound of pasta, just 8 ounces.  Pasta sits like a brick in my stomach, so I like my dishes more protein-heavy.  To each his own, but if you go my route, it's still delicious.

Shrimp and Leek Pasta

From Leite's Culinaria, as adapted from "Bow Ties with Sausage and Leek Sauce" by Lidia Bastianich

2 tablespoons kosher salt
1 pound tagliatelle
2 large leeks
4 tablespoons olive oil
1 pound medium shrimp, shelled and deveined
1 teaspoon minced shallot
2 tablespoons unsalted butter
1 cup homemade chicken stock or canned chicken broth
⅓ cup grated pecorino Romano cheese, plus more for table
Salt and freshly ground black pepper, to taste

Bring 6 quarts water to a boil and add the 2 tablespoons salt.

Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.

Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top ⅓). Slice the remaining pale green and white portions of the leeks into ½-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.

In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.

In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.

Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer an additional minute. Season with salt and pepper to taste.

Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.

Makes 4 to 6 servings