Culturally Confused

Mom's Meatloaf

2010-07-01T20:16:00.000-07:00

This is the flavor of my childhood. When I need something warm and comforting, this is one of the things that I put on the dinner menu. I'm not sure where my mom got the recipe, but this is a fabulous meatloaf. It has a combination of ground beef, pork, and veal, with barbecue sauce in the loaf and on the top. It's perfect with mushroom gravy and mashed potatoes. It's even more perfect in a meatloaf sandwich, but there's very rarely any leftovers for the next day.

Barbecue Meatloaf

1 cup Progresso dry Italian breadcrumbs
1/2 cup milk
2/3 pound ground beef
2/3 pound ground pork
2/3 pound ground veal
1/2 cup white onion, diced
1/4 cup green pepper, diced (optional)
1 large egg, beaten
1 cup barbecue sauce, divided use

Grease a 9x9" glass or ceramic baking dish. Preheat oven to 350F.

Soak breadcrumbs in milk for a minute, then add ground meats, onion, green pepper, and beaten egg. Add 1/2 cup of barbecue sauce a little bit at a time until the mixture has a sticky texture and stays together. You don't have to add the whole amount of barbecue sauce if it reaches the right texture with a lesser amount.

Form the mixture into a football shaped loaf and make sure to pat away any cracks or crevices. Any cracks will open further while the loaf is cooking. Put the loaf in the greased dish. Mix the remaining 1/2 cup of barbecue sauce with about 1/4 cup water. Brush some on top of the loaf and put in the oven. Bake for 1 hour, basting every 20 minutes or so. Let stand for about 15 minutes before trying to cut, or it may try to crumble on you.

French Style Radishes

2010-06-14T17:58:00.000-07:00

I have rarely eaten radishes, and they have only ever been in a salad. Or one of those fancy rose things decorating the salad. Needless to say, they aren't high on the "yummy" list, but when I was in the grocery store the other day, they had a fabulous bag of bright red radishes. This bag of beauties was just begging me to buy them. At about $1.50 I'm not sure they count as an impulse buy, but I bought them without having any clue what to do with them. I seemed to distantly remember that I had seen them cooked in some forgotten tome of French food, but didn't remember when or where.

After snooping around on the internet (okay, so I'm ALWAYS snooping around on the internet), I found a recipe for butter-braised radishes* from a chef that was at Allen & Delancey in New York City. And no, I don't know the restaurant, nor have I ever eaten there, but it sounds fancy, right? Well, the radishes were delicious, without the bite they have raw, almost tasting like cauliflower. And they are so pretty on the plate. I might have to reconsider my opinion of them.

*I didn't follow the recipe exactly... I didn't have any raspberry wine vinegar (does anyone seriously keep this on hand??), so I used white wine vinegar. I didn't want to crack open my big box of vegetable stock for just 1/4 cup, so I used some leftover beef broth from the fridge. And I didn't have French radishes (with the pretty white roots), just regular old red radishes which I sliced. They still turned out delicious.

Latin Cheesecake

2010-06-09T20:14:00.000-07:00

When I saw these bars in my June issue of Bon Appetit, I knew I had to make them. Who could turn down Dulce de Leche Cheesecake Bars? Not me. Not anyone I know. Graham cracker crust, caramel cheesecake center, and gooey dulce de leche topping. These bars are going to be part of my regular rotation. My very regular rotation.

First Fried Chicken

2010-05-29T19:52:00.000-07:00

I have an admission to make... And it might mean my southern cooking license will be taken from me... I have never made fried chicken. Ever. At least until today.

For my birthday I ordered myself a copy of Thomas Keller's Ad Hoc cookbook. My favorite, most drool-worthy picture in the entire book is his fried chicken. It was inspiring. So I made up the brine recipe, soaked the chicken pieces overnight, dipped them in the flour and buttermilk, and spent the next 40 minutes hovering over the oil like an overanxious mother. My conclusion? It's way too hard to keep the oil temperature steady.

Nevertheless, my chicken came out brown and crispy on the outside, tender and juicy on the inside. It's quite a bit darker than the picture in the cookbook, but I followed the directions to a "T", I promise! Ah, well. It took me five or six times to get my buttermilk biscuits the way I wanted them, so I have a feeling this is the beginning of a long fried chicken journey. At least it's a delicious one.

The Best Sandwich Ever

2010-05-16T16:34:00.000-07:00

Know what this is? It's a boneless baby back rib sandwich. HELL YEAH. Probably the best sandwich ever. I found it at a new barbecue place that opened in Gun Barrel City called Xtreme BBQ. They have a full menu, but this is pretty much all I order. And the baked beans are pretty fabulous, too.

A Spring Dessert

2010-04-04T20:05:00.000-07:00

For Easter I wanted something rich and creamy, but still a little Spring-y. Because here in Texas, it's Spring already. And in my mind, banana pudding is fresh, but still rich and creamy. And the richest, creamiest pudding I have found belongs to Emeril Lagasse. It's a deep dish pudding with plenty of whipped cream and chocolate sauce on top. YUM! Plus I got to use my new trifle dish.

Gloria's Glorious Salvadoran

2010-01-24T21:20:00.000-08:00

After all the fun I had eating pupusas in New Jersey, I had a craving for them once I moved back home to Texas. Luckily we have a little place called Gloria's that serves Mexican and Salvadoran food. And the sampler plate has a little bit of all the delicious bits of food that I love from Central America.

The sampler has (from top, clockwise): black rice, chicken tamale in a banana leaf, pork pupusa with cabbage salad, fried yucca, fried plantains with sour cream, and black beans. Add on a nice margarita, and that's a glorious combination.

Truluck's Fancy Fish

2009-12-12T22:34:00.000-08:00

Tonight my family went to Truluck's for some delicious seafood. Unfortunately, the crab was just a little bit too pricey for my taste. Lucky for me, the fish sounded fabulous. I choose the Texas Striped Bass Pontchartrain. This is a fried striped bass fillet topped with a spicy sauce made from shrimp, crawfish, and crab. The fish is served over crab fried rice. The dish was pretty spicy, but oh so rich and delicious.

Chocolate Delight

2009-12-01T20:30:00.000-08:00

When I think about dessert, I think chocolate. And some of the best chocolate I've ever had has come from a chocolatier named J. Dorian. He has a little shop in North Dallas, and when I originally discovered him, he only offered chocolate candies like truffles and chocolate-dipped corn flakes. Now he has taken chocolate to the next level: cupcakes! So delicious. The cake was moist and tasty, and the icing was sweet and buttery. This is the real thing.

Some Grub from The Shed

2009-11-20T20:07:00.000-08:00

What I really love about Texas? Chicken fried steak. Preferably served with mashed potatoes and cream gravy in a little backwoods or small town country cooking shack. Some pinto beans on the side don't hurt either. Luckily I currently live within 20 miles of several such restaurants. The Shed Cafe is one I most recently found, and it's located in Edom, Texas, way off the main track. Southern specialties are served up daily, and the pies are fabulous. It was even featured in D Magazine for its delicious food. Good home cooking doesn't get much better than this.

Cinco de Mayo Part 2

2009-10-30T19:37:00.000-07:00

Yes, I went back to Cinco de Mayo. About a million times. But this was my last visit. And I am sad. But I'm going back to Texas, so I can have Mexican food every day, not just once a week. I'll still miss my little Mexican place though.

A Guatemalan Lunch

2009-10-18T19:45:00.000-07:00

Today I went with a friend to a Guatemalan restaurant in Union City, NJ. I don't remember the name, but it was a small storefront, with a bakery rack near the door, and some seating on the side. It was pretty chilly inside, but the food was fabulous.

First I had a mango shake, which is mango and milk frothed together in a blender. Like a milkshake, but no ice cream. For an appetizer we had some masa rounds with tomato, ground beef, and white cheese on top. For lunch I tried two different kinds of tamal, one with pork inside, the other just masa with some green herb. I also ordered a guacamole tostada because I'm a glutton. YUM!

Cinco de Mayo

2009-10-09T19:31:00.000-07:00

Yes, I know it's not really Cinco de Mayo, the fifth of May, but I found a fabulous Mexican restaurant with that name. Okay, so maybe my coworker Betty found it and told me about it. But still, I just experienced it!

This place is a tiny little restaurant, longer than it is wide, and mostly bar seating. The kitchen is just on the other side of your eating bar, so you get to watch the owner cook up all of your goodies, fresh and fast. And boy are they delicious. Above are my taquitos. And yes, I am addicted. Mexican food is like crack.

Paella at Iberia

2009-08-15T20:04:00.000-07:00

Last night I went with a friend to a Spanish restaurant called Iberia Tavern & Restaurant in Newark, NJ. It was a wood-beamed restaurant with Spanish flags and heavy wooden tables with low lighting. Cozy and inviting.

For an appetizer we got shrimp in garlic sauce and some Portuguese broiled sausage. Sangria to drink. I could have just eaten that for dinner. For my main dish, I ordered paella. Little did I know that I had ordered enough paella for four people. It came in a cast iron pot, with clams, mussels, shrimp, scallops, and a whole lobster. It was delicious, but I had to take most of it home. The picture is from tonight, when I had it for dinner again.

Daring Cooks: Chinese Dumplings

2009-06-14T16:28:00.000-07:00

This month's Daring Cooks challenge was chosen by Jen from use real butter, and she chose to have us make Chinese dumplings from scratch, including the wrappers. Originally I wanted to do a clear dumpling, like har gow or chive dumplings, but for some reason, every time I tried to make the dough, it turned into sludge. I followed the same recipe I have used successfully in the past, but when I added the water, it didn't make a dough, but a watery mess. I still have no idea what went wrong, but after three tries, I decided to make something else.

For the challenge I ended up making a traditional flour wrapper. Unfortunately, I had a filling for a clear wrapper, so the dumplings tasted a little odd, but they still turned out. I have to say, after all of the work, I think the frozen wrappers at the Chinese grocery are worth the money. My wrappers seemed thick (even though you could almost see through them) and tough. I'm not a fan, but it was definitely an interesting experience.

Pie for Research (But Mostly Dessert)

2009-05-26T20:33:00.000-07:00

How spoiled am I? My friend just got back from a hiking trip in Maine, and she brought back a beautiful blueberry pie from Bartley's Dockside in Kennebunkport. They have the best blueberry pies ever. I wanted a slice for research purposes since I'm planning my own wild blueberry pie using frozen wild Maine blueberries, but of course I just spent the whole time moaning in ecstasy. It was perfect hot with a scoop of Haagen Dazs Five Vanilla Bean ice cream.

Fruits of the Season

2009-05-25T17:21:00.000-07:00

As part of my new effort to not eat preservatives, strange chemicals, and things I can't spell or pronounce, I have started canning my own food. Since apricots and California cherries were on sale this week, they were the first things to make it into a jar. I pulled my recipes from an amazingly simple cookbook called the Ball Complete Book of Home Preserving. The two recipes I made were the Sweet Cherry Jam (with all suggested additions, including amaretto liquor) and the Brandied Apricot Preserves. And yes, I love liquor in my food. I've got to admit, from what I tasted while filling my little jars, these recipes turn out some pretty fabulous jams and jellies. Next up is Carrot Cake Jam and possibly some Blueberry Butter? And no, that's not butter as in cow's milk, but butter as in a smooth fruit spread. Yummy!

Sushi on a Conveyor Belt

2009-05-21T22:13:00.000-07:00

Ever had sushi off of a conveyor belt? It's called kaiten sushi, and for my birthday my friend took me to a place called East. The restaurant is owned by Japanese, and the sushi goes around a central sushi bar on a conveyor belt. You have to pay attention to what's going by and be quick enough to grab anything that looks good. Everything is priced by the plate, and each plate is color coded for the price.

Tonight the conveyor belt was packed with dishes, and everything seemed pretty standard. I had some eel and salmon nigiri sushi, a Philadelphia roll, spicy scallops, and spicy crawfish. Only one thing I picked up surprised me: it was a spicy roll of some sort, and the chili oil burned its way down my throat. Water did nothing to stop the pain, and it took two more plates of sushi before I was able to taste again. I'm not sure what I ate, but I hope I never pick it again! The dangers of the conveyor belt system...

Daring Cooks: Ricotta Gnocchi

2009-05-19T18:54:00.000-07:00

So when I saw the first challenge for the new Daring Cooks group, I couldn't help but groan. What is it with people and Italian food? Can we please cook something else? I hate Italian food. But like a good little daring foodie, I marched right out to the grocery store to round up some ricotta cheese. Unfortunately a trip to the farmer's market was not in my immediate future, so I had to make do with some Sargento ricotta. But I splurged and got full fat! That helps make up for the fact it was sitting on the shelf for at least a week before I bought it, right?

Well, the first step in the instructions says to drain the ricotta. In a big strainer. Or cheesecloth. Neither of which my kitchen has. So off I went to the overpriced but very lovely cook's emporium store to round up some cheesecloth. Luckily they carried it, and I was able to set up a draining contraption in my refrigerator. Just to be good and safe, I left that cheese to drain for almost a full 24 hours.

Tonight I pulled everything out and whipped up the dough. I put in fresh sage leaves from my little Aerogarden, ground nutmeg, and fresh grated lemon rind. It actually looked and smelled pretty good. Then I slowly made all the little gnocchi, laying each delicately on a piece of waxed paper. I tossed one volunteer into the simmering water to test out. It held together and floated (as I prayed), and when I pulled it out, it seemed okay. But as I reached for a spoon to taste it, it slowly started to disintegrate on the plate.

Glaring at the hateful gnocchi, I re-read the directions, which stated that if your gnocchi refused to stay in one piece, you could either 1) add 1 tsp of egg white (which personally seemed like a waste of an overpriced free range happy chicken egg), or 2) stick them in the refrigerator for an hour. At this point it was already 7:30 and past my dinnertime, but I stuck them in the fridge and waited. As soon as the hour was up, I whipped them back out and stuck them in the boiling water.

I had a frying pan full of tender turkey Italian sausage and sauteed shitake mushrooms in browned butter waiting for the gnocchi when they made it out of the pot. I slapped them into the frying pan before they could disintegrate on me, only to find that despite a heavy hand with the butter, they insisted on sticking to the bottom of the frying pan. Boy, was I irked. I managed to scrape some off the pan and into a bowl for a nice beauty shot before trying some of my creation.

These things stopped me cold. What was in my mouth was very unpleasant. They were light and fluffy, but also slimy and strange. And immediately the perfect description came to me. It was like eating boogers. Nasty. Never again. My ricotta is staying in lasagna where it belongs.

Let a Little Spring In

2009-05-15T22:49:00.000-07:00

On a recent trip to the New York Union Square Greenmarket I acquired a couple of bunches of ramps, a type of wild leek that you only really see for sale in the Spring. I had never had the opportunity to taste one or cook it, so I jumped at the chance. The only problem was finding something that sounded yummy.

Finally I settled on some good old pasta. I got the idea from A Good Appetite blog, but I changed it up a little. I used Buitoni fresh whole wheat linguini as the pasta, and then I got some turkey Italian sausages to use instead of pork sausages. I also chopped up some Shitake mushrooms and added them in. I also used Romano instead of Parmesan. And despite the fact that I really dislike pasta dishes, this was pretty amazing. The ramps added just the right amount of bite and aroma, and I'm hoping they're still available so I can make some more. Super fast and easy, too.

Steak Burger, Anyone?

2009-05-09T19:47:00.000-07:00

When my friend asked if I wanted to join her for a jaunt to Brooklyn for a burger at one of the best steakhouses in NYC, you know what my answer was. Who could turn that down? So I made my way through the maze of trains and subways to the edge of Brooklyn, barely out of Manhattan, the other end of the Williamsburg bridge, to a slowly decaying area near Marcy Avenue. My destination? Peter Luger's, a German steakhouse with a 100-year pedigree that has outlasted the neighborhood.

The restaurant itself didn't open for lunch until right around 11:30, so we weren't the only ones prowling the sidewalk outside the entrance. When the doors finally swung open, we all paraded inside to form a line that filled the entryway. Slowly everyone was led to their tables, and we, pleasantly, received one near the front windows. Two waiters rushed to the table with homemade bread, butter, and Peter Luger's famous steak sauce in a ceramic boat.

I think we disappointed the waiter by ordering hamburgers and tap water while other tables ordered steak for three, but he memorized everything and then hurried away to place our orders. I asked for a bacon cheeseburger, medium, with fries. We then spent the next twenty minutes staring at the bread basket, desperately trying to ignore the little voice saying "EAT ME".

When the burgers arrived, I was a little bit taken aback. The burger itself looked great, but the only vegetable on the plate was a slice of white onion. Where was the lettuce, tomato, pickles? I quickly asked the waiter for some foliage. His reply? "We only have wedges of lettuce." I couldn't believe it. A top steakhouse, and the waiter couldn't (or wouldn't?) bring me a leaf of lettuce. He did offer a slice of tomato, so I took him up on at least that part.

It was at that point that I inspected my plate more carefully. I had ordered french fries, but there didn't seem to be much on my plate. I counted...seven fries. Three dollars for seven french fries. That's 43 cents a fry. Maybe this place hasn't heard the economy is in the toilet, because that's not even close to being appropriate. And I've had much better fries.

The bacon I had ordered was not actually on the burger itself, but on the side. It was luxuriously thick, almost obscenely thick, and somehow managed to be crisp and chewy at the same time. It was fabulous. But it wasn't on my burger, and with the giant 1/2" slice of tomato I was brought, I didn't see how it could be put on my burger without making the sandwich so thick that I wouldn't be able to put my mouth around it. So the bacon became a side dish.

Somehow I managed to work my way through the burger. It was cooked more on the medium-well side, but still good. It tended to crumble as I ate it, which proved there was absolutely nothing but beef on my bun (no breadcrumbs, eggs, or other fillers). I finally had to peel the bun off the second half of the burger to make it through, because I had a plan. I was in a German restaurant with a dessert menu. You don't pass opportunities like that up.

As I was waiting for my apple strudel mit Schlag (aka with amazingly thick and rich whipped cream), I surveyed the other tables. Most were eating huge T-bone steaks that the waiter cut into pieces and divvied out. But I was horrified when the waiter actually scooped up the grease (I'm sure they call it "juices") circling the plate and poured it over the steak pieces. Then he picked up a plate of what looked like cubed potatoes and started scraping them onto the individual plates. Only problem? The potatoes were pretty much burnt onto the bottom of the dish. And this was a $100+ dinner package. I had to turn away to stop my arteries and my wallet from screaming obscenities.

Luckily my strudel arrived and calmed me. The apples were soft but not mushy, and the pastry was crisp and flaky. The Schlag was like eating a cloud. Unfortunately I was totally stuffed, so I had to get the rest packed to go. Then we had to pay, which was an ordeal unto itself. (What kind of steakhouse doesn't take credit cards??? Is this a New-Yorkers-are-crazy thing??? In Dallas that kind of policy would last the two weeks it took you to go out of business.) Finally we were paid and done and out. Final thought? Bacon was good, strudel was good, burger was okay, but Five Guys is better, and I HATE snotty restaurants that think you have $100 in cash on you at all times.

Cuban in Little Havana

2009-04-30T21:52:00.000-07:00

One of our last nights in Miami, we decided we wanted a little Cuban food. After all, our hotel was about two miles from Little Havana. So we asked the concierge at the hotel for a recommendation, and he took us in the shuttle van to a place called La Rosa.

We were greeted at the door by an old Cuban man that appeared to be guarding the parking lot. Inside, a woman was playing old show tunes on the piano and fudging her way through more difficult classical pieces. In the corner, a Cuban family was finishing dinner while an aristocratic matriarch of at least seventy looked on. We admired her rose corsage and elegant hat.

We definitely weren't expecting the fabulous food. I started with a grouper soup that was rich and spicy, but almost too much to finish. My mojito had a complex flavor that is missing in almost every other bar I've tried it at. For dinner I picked the snapper in garlic sauce, with yellow rice and black beans on the side. My father and sister got the roasted pork special, and my mom ordered a petite fillet minion. Everything was amazing. Everything melted in your mouth.

We were stuffed, but after looking at the dessert menu, we knew we had to order something. We got caramel flan, tres leche cake, mango pie, and my dad ordered chocolate mousse. The caramel flan was a revelation. It was dense (not watery), and the caramel flavor travelled all through the custard. I begged for the recipe, but it's a family secret. I wish I could go back!

Key West Fish

2009-04-29T22:41:00.000-07:00

My main goal while in Florida was to eat as much fish as possible. Lunch and dinner. Breakfast if I could find any. So when we arrived in Key West, my immediate suggestion for a restuarant for dinner was a seafood place. We took the little hotel bus down to the Duval Street area, and we chose a restuarant called Alonzo's Oyster Bar. While the inside of the restuarant was really loud, the food was pretty decent. Too bad the raw oyster and seafood towers started at $45. A little too rich for my blood.

I got a mixed seafood plate, with fried fish (anonymous white fish!), oysters, shrimp, and conch fritters. The side dish? Sweet corn mashed potatoes. We were incredibly curious, but in the end, it was just canned corn dumped into mashed potatoes. Oh, well. At least I met my seafood quota.

Fried Conch Anyone?

2009-04-29T19:34:00.000-07:00

So, on the drive down to Key West, we decided to stop at a little seafood shack of sorts off of US 1 in Marathon. The place was called Keys Fisheries, and their menu literally took up an entire wall next to the order menu. Since I had never tried conch before, I decided it was the sandwich for me. When you order you have to give your favorite celebrity's name, which is kind of cute, but the food is the real star.

My sandwich was fabulous. The conch was chewy, and the breading was crunchy and flavorful. The cole slaw was fresh, and it wasn't too sour or creamy. My sister got fried hogfish, and she said it was delicious. My mom's lobster salad wrap looked amazing. Mom dad got a chicken salad, but we won't talk about that. This place is definitely recommended, especially since you get to sit on a porch overlooking the marina.

South Beach Dining

2009-04-28T21:19:00.000-07:00

Well, today I was in South Beach, Miami, Florida. The beach was stunning, the water was turquoise, and the sun was hot. After baking for a couple of hours, my family was hungry, so we trooped off down Ocean Drive to look for a place for dinner.

We finally decided on a place called Cafe Medi. I think we chose well, because the food was fabulous. I had the tuna tartare (with avocado!) and the seaweed salad. My mother and sister split a seafood dish served over mashed potatoes with a balsamic vinegar reduction. My dad had pasta with shrimp in a spicy tomato sauce. Delicious!

A Little Bento Surprise

2009-04-14T11:12:00.000-07:00

I've always loved bentos. There's something about the fact that so many little tidbits are packed into such a small container. You get so many different choices and flavors, all in one neat package.

Well, I just went to a Japanese grocery store near me for the first time, so I stocked up on all sorts of fabulous goodies. It also seems like fate, since a couple of days before, I happened to pick up a couple of Japanese cookbooks that I liked. So with a full refrigerator and some great inspiration, I decided to make some side dishes for a great little bento to accompany my curry rice main dish.
In the picture, clockwise from the top, I made stewed pumpkin (my favorite!!!), crunch soy sauce pickles, sauteed asparagus (this should have had sesame seeds, but I was out), hard boiled quail eggs with sea salt, and sauteed spinach with bonito flakes.

Fabulous Fresh Fruit

2009-04-07T19:06:00.000-07:00

Well, today I saw the first beautiful strawberries in the store, and even better, they were on sale. They were so fabulously red and juicy, that I couldn't resist snapping some beauty shots. These little lovelies are going to make me very happy for the rest of the week.

Casseroles to Save Cash, Extra

2009-03-01T08:07:00.000-08:00

Since the curry casserole was so obviously disturbing, I decided to try one more casserole and see how it turned out. This one was a Chicken Diane casserole. It was a layer of steamed broccoli on the bottom, then boiled chicken, then a creamy sherry sauce over the top. For the crunchiness, it gets topped with buttered crushed cornflakes and sliced almonds. This one was actually pretty good, and I can see it being more widely liked than the curry-coconut-olive concoction from last time. The only thing that's missing is the rice/potatoes/pasta for the starchy component.

Casseroles to Save Cash, Part 4

2009-02-14T19:57:00.000-08:00

Tonight I made my fourth casserole in my cost savings plan. This one was a little retro, and very odd. It was a Chicken Curry Casserole. The ingredients included curry powder, coconut milk, and green olives. The flavor was...unexplainable. The color was...also unexplainable. Did people in the 1950's really eat things like this and think they were good? The coconut milk definitely clashed with the Indian curry powder, and the olives were just weird, but I definitely think it could be fixed up into something decent. Maybe get rid of the coconut milk, add chicken stock, precook the rice (it ends up hard in this incarnation), and leave the weird pimento-stuffed olives out completely.

Casseroles to Save Cash, Part 3

2009-02-08T17:56:00.000-08:00

Tonight I made my third casserole to help me save money. I'm not normally a big fan of spaghetti due to some burnout from childhood, but I know it's a great way to save money since pasta is cheap. I picked a Baked Spaghetti Casserole since it looked cheap and easy. Although the casserole is pretty much ready to eat before it even goes in the oven, it does kind of come together during the baking time. I definitely think that the cream soups also help to cut some of the normal acidity of the tomato sauce, which is one of the reasons I dislike traditional spaghetti. Oh, and I cheated and bought angel hair pasta instead of traditional spaghetti since I hate the thickness of spaghetti. This casserole came together for about $10, mainly because of the cost of the ground beef and the as-ever overpriced green pepper.

Casseroles to Save Cash, Part 2

2009-02-05T21:47:00.000-08:00

Tonight I made my second casserole in my effort to save some cash. The one I picked was Chicken with Mushrooms and Artichokes. Of course anything with mushrooms makes me happy, so this was definitely something I was looking forward to. The steps in the recipe were a bit long, and I'm still not sure what the tomatoes on the bottom of the casserole were for, but the chicken turned out deliciously tender. The artichokes added a tang to the sauce, and the cream bubbled down into the rice to pull it all together. I think this recipe cost me about $8 total (I used some items that were already in my pantry), so it definitely helped me save money.

Casseroles to Save Cash, Part 1

2009-02-03T16:42:00.000-08:00

When I first saw a cookbook called The Best Casserole Cookbook Ever, I knew it was going to have a space on my shelf, especially now that I'm trying to trim down the amount of money going out of my bank account. So I went through the book and picked out four casseroles that met three criteria: 1) they sounded appetizing, 2) they were easy (no multiple steps), and 3) they didn't have a long, expensive ingredient list. Tonight I made the first casserole on my list, but I will blog all of them in turn.

The casserole for this evening was Finnish Salmon Casserole. It's basically matchstick potatoes, matchstick onions, and cubed salmon fillets. I decided to go with plain sliced potatoes and onions since I'm lazy, and I didn't feel like cutting a bunch of matchsticks. I layered everything in the dish, poured the milk and cream over the top, shook some breadcrumbs on top, and baked away. The casserole smelled amazing as it was cooking (I love the sweet smell of baking onions), but when I went to taste it, it was rather bland. I think the recipe definitely needs some sort of spice, maybe dill? But for how easy it was to throw together, I can't really complain. I plan to get about four meals out of it, and I figure it came out to about $3.50 a meal for this casserole (mainly because I didn't get the salmon on sale).

Reliving Childhood

2009-01-26T09:00:00.000-08:00

Ever since I was child, and I first tried the cheesy rice and broccoli casserole they served at the cafeteria, I was hooked. I loved it. It had everything I loved in it. It was creamy and cheesy and perfect. Only problem? The only recipes I could find called for Velveeta, the non-cheese cheese. That quickly put a stop to my consumption. Who knew I loved plastic cheese so much??

Just recently I received a new cookbook to review called Casserole Crazy by Emily Farris. And guess what just happened to be in the book? A recipe for Broccoli, Cheese, and Rice Casserole, with NO Velveeta. Just good 'ol Cheddar in this one. And it cooked up just as creamy and rich as the original, with no lingering chemical flavor. Perfect comfort food when the weather's kinda nasty and you need something nice in your tummy. Note: I used 2 cups of rice (mostly because I didn't want to throw the extra out), and it turned out just fine. The original recipe calls for 1 1/2 cups.

Broccoli, Cheese, and Rice Casserole

Adopted from Casserole Crazy

1 head of broccoli (about 2 1/2 cups), chopped
1 large white onion, chopped
2 cloves garlic, minced or pressed
2 to 3 tablespoons olive oil
1 cup baby Portobello mushrooms, cleaned and finely chopped
3 tablespoons butter
3 tablespoons flour
2 cups milk or half-and-half
Salt and pepper to taste
3 cups shredded cheddar cheese

2 cups cooked long grain rice

Preheat oven to 350F.

Bring a medium pot of water with 1 teaspoon of salt to a boil. Add the chopped broccoli and cook, covered, for 3 to 4 minutes. Drain and set aside.

In the same pot over medium heat, sauté the onion and garlic in the olive oil, adding more olive oil as needed, until the onion is translucent. Add the mushrooms and sauté for about 1 minute, then add the butter. When the butter melts, add the flour and mix quickly and thoroughly. When the butter and flour are fully integrated, slowly add the milk, stirring constantly. Salt and pepper to taste, reduce the heat to low, and let simmer for 3 to 4 minutes, stirring occasionally.

When the milk mixture is hot, but not boiling, slowly add all but ½ cup of the cheddar cheese, stirring constantly. When the cheese begins to melt, add the rice and stir until everything is thoroughly mixed. Add the broccoli, salt and pepper to taste, remove from heat, and transfer to a 2 1/2-quart baking dish and bake 20 to 25 minutes or until bubbly.

Remove from the oven and top with remaining cheese. Bake 5 to 10 more minutes or until cheese is melted and golden on top.

Let stand 10 minutes before serving.

My New Toy

2009-01-17T20:01:00.000-08:00

Yesterday I found a fun new store near my house called Chef Central. And you know I just couldn't pass up a store with that name. It's like a giant toy store for adults. I walked slowly down the aisles, fondling the All-Clad pans. I caressed the Le Creuset French ovens. I coveted the glimmering knife sets. I stared openly at the kitchen in the back where a cooking class was taking place. And then I joined reality and bought a $3 crinkle cutter to make myself feel better. Okay, so I also got some vanilla beans and a cupcake book, but still!

I have been looking for one of these FOREVER, and no, I don't want to have to get out a mandolin slicer every time I want crinkles. This is so much easier, and it may be the best $3 I've spent lately. I used it to make some really good sliced zucchini dusted with breadcrumbs and parmesan.

And yes, Chef Central is online. It's here.

What's In Your Food?

2009-01-12T06:56:00.001-08:00

The older I get, the more and more horrifed I am but what is in my food. First it was Cool Whip. Wired Magazine investigated the chemicals on the side of the package, and surprise! You're eating condom lubricant and hemorrhoid cream. NEVER AGAIN. Now Fox News has posted an article about a little known color additive called cochineal or carmine. It's apparently used in a host of products to give a red, pink, or orange color. The only problem? It's CRUSHED BEETLE. Yes, you are eating insects when you are enjoying those lovely strawberry yogurts and strawberry milk. Dannon and Yoplait have admitted they use it. Looks like a yogurt maker is on my horizon.

Something New for Christmas Breakfast

2008-12-25T19:18:00.000-08:00

My mom wanted to try something different this year for Christmas breakfast (what was wrong with the breakfast casserole of my youth??), so I helped her make this Leek, Bacon, and Gruyere Tart. Only it took so long to make, that it was more like a late afternoon snack than a breakfast. Poor planning on our part. I think my mom pulled the recipe from Fine Cooking magazine, but since it was actually pulled completely out, I don't entirely remember. Once we managed to get it cooked, it was actually pretty damn good. I especially loved the thyme in the crust. Nice touch.

Christmas Party Goodies

2008-12-23T23:01:00.000-08:00

Tonight we went to my sister's house for a little pre-Christmas party and gift-opening session for those in the family who would not be making the journey to the back woods for Christmas day. Of course we each had to bring an item or two, so I did my two standby favorites that always seem to go over well. The first was Cheese Stuffed Mushrooms, and I honestly don't remember where I managed to run across the recipe years ago. I also made some Cheese and Spinach Puff Pastry Pockets, adapted from a recipe by Giada that is found here. The only major change is that I use smoked gouda instead of the Fontina cheese. I just love the deep flavor it gives the pastries.

Cheese Stuffed Mushrooms

40 large mushrooms
1/2 cup grated Romano cheese
3/4 cup dry bread crumbs (I use Progresso Italian breadcrumbs)
1/2 cup grated onion
2 cloves garlic, minced
3 tbsp parsley, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp oregano
3/4 cup olive oil

Wash mushrooms. Remove stems and chop. Mix all ingredients except mushroom caps and oil. Stuff caps. Pour a bit of oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each mushroom cap. Bake at 350 F for 25 minutes. Place under broiler for 2-3 minutes to brown the tops.

Bow to the Casserole

2008-12-07T15:48:00.000-08:00

As a white Anglo-Saxon protestant in the US, I grew up on casseroles. Tuna noodle, hamburger pie, scalloped potatoes, anything you can imagine. It's a part of WASP life. So when I saw this oh-my-gosh-amazing cheesy, hammy, oniony dish of goodness, I knew I had to make it. I bided my time, and luckily Heather from Gild the (Voodoo)Lily eventually posted her recipe (after just about everyone on the internet begged for it). I paid attention when I was cooking so I could clarify it a little more, and it appears below. Oh, and I changed the name.

The Best Damn Casserole....EVER

1/2 pound orzo

1 (32-ounce) box chicken stock

3 tbsp butter

1/4 cup flour

2 cups whole milk

6 ounces shredded Cheddar cheese, divided use

2 ounces shredded Gruyere cheese

Salt and pepper

8 ounces ham, cubed

1 bag broccoli flowerets OR 1 lb fresh broccoli, stems removed OR 1 box frozen broccoli, defrosted

3 ounces french fried onions

Preheat the oven to 350F. Bring the chicken stock to a boil. Add orzo and cook until liquid is absorbed and orzo is al dente, about 9 minutes. The orzo should absorb all of the liquid, and some hot water may need to be added until cooking is complete.

In large saucepan, melt butter. Sprinkle flour over top, mix in with butter, and cook until nutty and slightly browned. Remove from flame and whisk in milk. Return to heat and cook until mixture thickens and bubbles. Add 4 ounces of Cheddar cheese and all of Gruyere cheese. Stir until cheese melts. Season with salt and pepper.

Add ham, broccoli, and hot orzo to the cheese sauce, and mix to combine. Pour mixture into a casserole dish, and top with remaining 2 ounces of Cheddar cheese. Bake for 15 minutes. Remove casserole from oven, sprinkle with french fried onion, and bake an additional five minutes until onions are warm and crispy.

Paper Chef: Shrimp in Brandy Cream Sauce

2008-12-06T18:04:00.000-08:00

This month's Paper Chef challenge was to use rice, brandy, blood orange, and crustaceans in a dish. I scoured several grocery stores in my area, but I guess blood oranges haven't made their way to New Jersey yet. I settled for a Satsuma orange. For the crustacean requirement, I decided to pick shrimp since I haven't had them for a while. What came together was a shrimp in brandy cream sauce over orange-scented rice. And let me tell you, it was fantastic.

Shrimp in Brandy Cream Sauce

1 lb extra large shrimp, uncooked, shells reserved

6 cups water

4 tbsp butter

2 large shallots, finely chopped

3 tsp flour

1 tsp Old Bay seasoning

1/2 cup brandy

1/3 cup heavy cream

1 1/2 cup medium grain rice, washed

1 satsuma orange

Salt and pepper

Pull shells off of shrimp and put in a large pot with 4 cups of water. Boil shells for at least half an hour to form a shrimp stock. Strain stock of shells and set aside.

Melt 3 tbsp of butter in a 12" skillet. Add chopped shallots, and saute for approximately 3 minutes. Sprinkle shallots with flour and Old Bay seasoning, and mix in with wooden spoon. Add two cups of reserved shrimp stock; stir to combine. Heat mixture over medium heat until it begins to simmer. Simmer mixture until it is reduced by half. Add brandy. Brandy may be flamed off or simmered off. Add cream, and simmer gently until sauce is thickened.

In a separate pot, add washed rice, remaining 2 cups of water, and the peel of the satsuma orange. Reserve the pulp and juice. Bring rice to a boil, and cook according to package instructions until done. Remove peel. Crush orange pulp and pour the juice into the cooked rice. Fluff with a fork to distribute the juice.

Once sauce has thickened, add shrimp and remaining 1 tbsp butter to saucepan. Simmer for five more minutes, or until shrimp are pink. Season with salt and pepper. Serve the shrimp over the orange rice. Garnish with parsley, if desired.

Giving Latkes a Try

2008-11-22T19:58:00.000-08:00

Every year around this time I start hearing buzz in the food world about potato pancakes. Potato pancakes in every incarnation, with sweet potatoes, rutabagas, and every other starchy thing under the sun. This year I decided to participate, but took a different route with spinach. The recipe for the latkes comes from the book Food 2.0, written by the former chef at Google. The pancakes were scrumptious, and defying tradition, I decided to skip the applesauce and indulge in a beautiful fried egg as an accompaniment. All is right with the world.

Thanksgiving Redux

2008-11-18T21:01:00.000-08:00

Two years ago I made an amazing butternut squash soup for Thanksgiving. I never got a picture since my family slurped it all down as soon as it hit the bowls. Well, I just happened to have some leftover butternut squash recently, so the soup made another appearance. And this time I got the shot I wanted.

Learning to Love Italian

2008-11-17T12:11:00.001-08:00

I am NOT a fan of Italian food. I think it's heavy, too dependent on tomatoes, and has way too many carbs. But I was probably poisoned to its possibilities by too much Ragu spaghetti and Domino's pizza when I was a child. So it's very rare that I agree to go to an Italian restaurant, and even rarer that I actually enjoy it. So I definitely didn't expect to enjoy Carmine's in New York City.

I am also not a person that enjoys eggplant. I think it's tasteless, pasty, and slimy, and would be perfectly happy never to have to eat it ever again. But that was before Carmine's. That was before eggplant parmigiana. Now just the thought of that delicious bit of heaven makes my mouth water. Unlike traditional eggplant parmigiana, which features thick slices of eggplant slathered in sauce, Carmine's eggplant is cut thin, fried crisp, and layered like a lasagna with lots of mozzarella. I always thought I would only be able to taste it at the restaurant, but, to my happy amazement, they have just released a cookbook.

I made the eggplant parmigiana this weekend, hoping it was just as good, and with a few changes to the recipe, it came out perfectly. And I absolutely love it. It's the only eggplant I love. It's the only Italian dish I love. The recipe is in this book.

Here are the changes to the recipe:

- I used a 9"x5" loaf pan instead of the 8"x4" loaf pan. I'm sorry, but all that eggplant doesn't fit in that little pan.

- You need an eggplant that's probably around 1 to 1 1/4 pounds. I found the 1 1/2 pound eggplant made WAY too much to fit in one dish.

- Err on the side of slicing thinly. The eggplant cooks faster and crispier when sliced thinly.

- Make sure you use the very finely grated Romano cheese (the same texture as the Kraft parmesan in the green canister). If you get a regular grate, it won't remain suspended in the egg wash.

- You don't need a full cup of sauce in the bottom of the dish. I used about 1/2 cup, just enough to get the bottom wet.

- Put the loaf pan on a cookie sheet, as it has a habit of dripping onto the bottom of your oven.

- You don't need to wait until the whole dish cools down, then flip it out, etc. Just cut into two or three large pieces and scoop it out. If you want a cheesy top, sprinkle cheese on top, and bake without foil until it melts, about five minutes.

Tex-Mex Breakfast

2008-11-12T20:53:00.000-08:00

I've really been hurting lately for some Tex-Mex goodness. My last trip home was this summer, so it's been a months-long dry spell. I decided the easiest and most delicious option was to make some tasty breakfast tacos with guacamole on the side.

I wish I could say I used some chorizo or Jimmy Dean, but I didn't. Here in New Italy, your sausage comes three ways: hot, sweet, or luginiga. I picked sweet since I have to use the rest of the sausage in something else, but yes, it was weird. Luckily the onions, tomatoes, and jalapeno I added to the mix were just perfect. The eggs cooked up fluffy and bright, probably due to the fact that I splurged on some cage-free super eggs. The tacos were perfect with a topping of Cheddar cheese and the salsa I dragged all the way from Texas when I moved (all hail Joe T. Garcia's!).

Breakfast Tacos

1/3 chub Jimmy Dean breakfast sausage

1/2 medium tomato, diced

1/2 small onion, diced

1/2 jalapeno, diced

3 eggs

1 tbsp heavy cream

1/2 tsp ground cumin

Cheddar cheese

Salsa

Tortillas, warmed (corn tastes better, but flour holds up better)

Cook sausage in large skillet, breaking up into small pieces as it cooks. When it is no longer pink, add tomato, onion, and jalapeno. Cook for 3-5 minutes, or until onion softens slightly.

Beat eggs, cream, and cumin in a small bowl. Pour egg mixture over sausage and vegetables, and stir occasionally until eggs are scrambled and cooked. There should be enough grease left from cooking the sausage to keep the eggs from sticking to the pan. Stuff tortillas with egg mixture, and top with cheese, salsa, and any other topping you love. Suggestions include sour cream, guacamole, jalapeno slices, and cilantro. You can also add cubed cooked potatoes to the mix, but add some ground red pepper and salt to season the potatoes.

Quickie Curry

2008-11-04T20:18:00.000-08:00

Tonight I wanted a quick dinner, but something still warm and comforting. While walking the aisles of my local A&P, some jarred red curry paste caught my eye. Pretty soon I was imagining all sorts of delicious goodies floating in a spicy sauce, so of course I bought it. I also got some butternut squash that is so prevalent right now.

I followed the recipe on the side of the jar, sort-of. Basically I sauteed some chicken and onions, then added a can of coconut milk, then several spoons of curry paste, a tablespoon of fish sauce, about two spoons of brown sugar, half of a cubed butternut squash, and a chopped green pepper. Twenty minutes later I had dinner.

Chili for a Cold Night

2008-10-28T21:16:00.001-07:00

Today was the first time I heard the word "snow" as part of the sentence "Tonight it might..." October seems awfully early to me to be talking about flurries, but then again I'm still in the Texas mindset. So it seemed the only thing to do was to bring some Texas sensibility to the ridiculously cold weather. I needed some warm, spicy chili. My mother makes a traditional red chili that's a little on the mild side and includes some of those big red kidney beans. I'm not a personal fan of big beans, so I instead chose to make a white chicken chili with little white beans. I didn't really have a recipe; I mostly winged it. Luckily for me it was absolutely delicious. I used a whole jalapeno pepper for mine, and it turned out about medium Texas spicy. The amount of jalapeno can definitely be reduced or it can be left out all together. I served mine with avocado, sour cream, cilantro, and cornbread. And of course I also topped it with cheese. You can use Monterey Jack, cheddar, queso blanco, or anything else that catches your fancy. I personally used smoked gouda because...well...I really like it. And I forgot to buy Monterey Jack. The cornbread recipe is my favorite, and it's courtesy of Land o' Lakes. You can find it here. For a more interesting version, you can add a can of green chiles to the cornbread also.

White Chicken Chili

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, chopped

1 tbsp butter or margarine

1 tsp ground cumin

2 (15.5-ounce) cans Goya small white beans or cannellini beans

2 (4.5-ounce) cans chopped green chiles (use Hatch chiles if you can find them)

1 1/2 cups pre-cooked rotisserie chicken, chopped

3 cups chicken broth

1/2 cup milk

2 tbsp cornstarch

Combine onion, garlic, jalapeno, and butter in a large pot. Saute for several minutes until the onion starts to soften. Sprinkle cumin on top to release the flavor. Add beans, green chiles, chopped chicken, and chicken broth. Bring to a boil. Once chili is heated through, add milk and stir in. Put cornstarch into a small bowl. Carefully ladle some liquid from the chili onto the cornstarch, and mix to form a thin paste. Pour the paste into the chili and allow several minutes to thicken slightly.

Weekend Noshing

2008-10-26T21:21:00.000-07:00

This weekend I had to go into New York City a couple of times for various events, so I got some good eating done at the same time. Friday for lunch I stopped with some friends at Menchanko-Tei on 45th Street. THE BEST ONIGIRI EVER. I'm in love. I was so in love that I took pictures while the amused Japanese patrons stared. I got one bonito and one spicy cod roe rice ball. I also got the menchanko soup, thick with noodles, shrimp, salmon ball, tofu, pounded rice cake, and fried tofu skin. Absolutely refreshing when it's windy and cold outside.

That night we tried a place called Luzzo's. It's so authentic that everyone speaks Italian. I got a lovely pappardelle with mushroom and sausage in a light tomato sauce, but no pictures. The lights are really dim, so it would have been pointless to try. The tiramisu is stunning though. Not too sweet, lots of espresso flavor.

After dinner we dropped into McSorley's Old Ale House. They only serve ale, so you get to choose light or dark. Nothing else. Both are great, and I think most people just kept ordering one of each. We sat next to an old fashioned metal stove that actually runs on coal, and we spent our time trying to read the articles and pictures that litter the walls. It was incredibly packed, but everyone was having a great time.

The next day I hit Katz's deli on the Lower East Side for lunch. The neighborhood is kinda run down, but the deli was hopping. I ordered a reuben and a chocolate egg cream. The reuben was thick with corned beef, and I think the Russian sauce was homemade. I don't think I've ever had such a good sandwich. The egg cream was weird, but good, like a carbonated milkshake. Definitely worth a second visit, maybe next time for some lox or matzo ball soup?

No Preservatives, No Jar, All Delicious

2008-10-19T21:10:00.000-07:00

When I saw the fifty bags of Macintosh apples on display at the grocery store, it finally hit me. It's apple season. And I'm sitting in the middle of Appletopia. My apples come from right down the road. It would be sacrilege to not buy some and do something with them. So I folded under the pressure of the fantastic shiny orbs and bought a bag. Then I had to figure out what to do with them. Apple pie? Hard to eat the whole thing if you're single. Apple crisp? Delicious, but only really at its peak the first night you cook it. Applesauce? Sure, I've never made it, but why let that stand in my way? I pulled the recipe from Martha Stewart's Original Classics cookbook. It was super easy to make (unless you count having to core and peel a ton of apples), and the spices made it seem much more exotic and interesting than the usual Mott's jar. Plus, no weird chemical aftertaste! If you like your applesauce super-smooth, you may need to run the mass through a food processor once the cooking is done to catch all the leftover chunks. Breaking them all down with a spoon as the recipe indicates isn't exactly efficient.

Paper Chef: Pork Tenderloin with Beet Compote

2008-10-07T17:32:00.001-07:00

This month I decided to take part in the Paper Chef challenge for the first time. The way it works is this: four random ingredients are chosen, and you have to create a dish that uses all four. This month's ingredients were rice, ginger, beetroot, and apples. As soon as I saw rice and ginger I immediately thought something asian. And since I love pork tenderloin, it was only natural to include it. The trouble came with the beets. I've never been a big beet fan, especially since they dye everything they touch a bright shade of purple-red. But pork roast goes well with sweet fruit toppings, so I decided on an apple-cranberry-beet compote. And it was all delicious!

Ginger Rice Stuffed Pork Tenderloin with Cranberry Apple Beet Compote

1 cup Basmati rice

1 3/4 cup water

1 knob ginger, thumb-length, chopped

4 green onions, chopped

2 tbsp sesame oil

Salt & pepper

1 lb pork tenderloin, trimmed of excess fat

2 tbsp five spice powder

2 cups apple cider

6 tbsp golden syrup*

2 tbsp brown sugar

8 tbsp unsalted butter, divided use

1 Granny Smith apple, peeled, cored, and sliced into small pieces

3 beets

1/2 cup dried cranberries

2 tbsp dry sherry

2 tsp ground cinnamon

Wash starch off of Basmati rice. Heat a pot with rice, water, and chopped ginger to boiling. Reduce heat to low, and cook for approximately 20 minutes, or until rice is done and liquid is absorbed. Fluff rice with a fork. Add green onion, sesame oil, and salt to taste.

Cut pork roast down the center. Stuff with some of the rice and tie closed. Reserve remaining rice as a side dish. Season pork roast with salt and pepper, then dust with five spice powder. Cook at 350F for approximately an hour.

While roast is cooking, boil unpeeled beets in water for twenty minutes. When softened, drain and peel. Cut into cubes. Put apple cider, golden syrup, and brown sugar into a pot. Bring to a simmer, and cook until reduced to half. Stir in 4 tbsp unsalted butter. Set aside. In a saucepan, melt remaining 4 tbsp unsalted butter. Add apple and beet and cook approximately 3 minutes. Add cranberries, sherry, and cinnamon. Simmer until sherry cooks off. Add apple syrup to the apple/beet mixture and cook until the liquid becomes syrupy.

When pork roast is done, let stand for ten minutes before slicing. Top with fruit compote and serve extra rice on the side.

*Golden syrup is a sugar cane syrup popular in the UK and Australia. Light corn syrup can be substituted, but golden syrup has a deeper flavor.

A Little Mood Booster

2008-09-29T16:15:00.000-07:00

Sometimes when there's been just too much rain and too many bills and too much bad news on the television at night, I need a little pick me up. Interestingly, whenever I'm in this mood, it's not my mother's home cooking I reach for, but Japanese food. There's something so encouraging and pleasant about food that is super fresh, super simple, and super delicious. And that ruby jewel of tuna gets me every time.

This time I chose a sashimi starter, with two pieces each of tuna, white tuna, and salmon. For the main entree I got unagi don, grilled eel over rice. This dish came with takuan (pickled radish), tamari ninniku (pickled garlic), and kanpyo (dried gourd shavings). Absolutely delicious.

Breaking the Fast

2008-09-21T18:14:00.000-07:00

I decided that since it was Ramadan, that I would make something fitting to break my fast with as a kind of acknowledgement. No, I didn't wait until the sun set, but it was still a delicious way to do it. The dish I chose is called mujaddara, and it's a combination of lentils and rice, served with carmelized onions. After looking around on the internet, it's apparently popular to serve an Egyptian-style tomato sauce with it, so I cooked that up to. I've got to say, for something so simple, it was delicious. Arabic home cooking maybe?

Mujaddara

7-8 tablespoons olive oil

2 medium onions, sliced into rings

1 medium onion, chopped

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1 cup dried green lentils

4 cups water
1 cup Basmati rice
3 teaspoons salt (to taste)

2 tbsp olive oil

1 medium onion, finely chopped

5-7 cloves garlic, minced finely

2 cups tomato juice

1 tsp sugar

Salt and pepper

1 teaspoon vinegar

In 12" frying pan, saute onion rings in olive oil until they are soft and carmelized. Set aside.

In medium Dutch oven, fry chopped onion over medium heat in olive oil until soft and brown. Add cinnamon and allspice and let warm for one minute. Add lentils and water and bring to boil. Cover and simmer for 20 minutes. Add rice and salt. Bring back to a boil and reduce heat to lowest simmer. Simmer, covered, for 15-20 minutes. Make sure to check rice towards the end of the cooking time to ensure it doesn't burn on the bottom of the pot.

To make the sauce, saute the onion over medium heat until quite brown. Add the garlic and cook shortly, about a minute. Add tomato juice and sugar. Lower the heat and simmer for 15-20 minutes. Add the vinegar and seasonings, and cook an additional 2 -3 minutes.

Serve rice and lentils with sauce on top. Garnish with carmelized onions.

A Little Piece of the Heart

2008-09-14T14:43:00.000-07:00

I've blogged before about dim sum that I have made in my own kitchen, but here in New Jersey, with very little in the way of kitchen appliances and dishes, it's pretty much impossible. I don't even have a steamer. Because of this I have to quench my dumpling craving by visiting a Chinese restaurant and hoping for a good turnout.

The closest dim sum place is a Chinese restaurant across the street from my job, Peter Wong's Asian Cafe. On Saturdays and Sundays they have a couple of rolling carts loaded with different dumplings. If you want something special, like steamed clams in black bean sauce, you have to ask for the kitchen to prepare it specially. Today I had shrimp siu mai, green peppers stuffed with minced shrimp in a black bean sauce, tofu skins stuffed with minced pork, bamboo shoot, and mushrooms in oyster sauce, and chive and shrimp dumplings with clear skins.

Blog Updated and Quick Lunch

2008-09-13T13:44:00.000-07:00

Today I updated the blog to include a cleaner look and bigger, brighter pictures throughout. I was even able to salvage some old pictures from back before I had a decent digital camera. So, enjoy!

I almost forgot to eat lunch during the overhaul, but I did manage to whip up a little egg salad. I've never made it before, but I added a little chopped celery, a little chopped onion, some Dijon mustard, and some mayonnaise. I even added a little white vinegar for some tang, but I think it might have been more flavorful with fresh-squeezed lemon juice.

The Omnivore's Hundred

2008-09-06T14:52:00.000-07:00

There's a little meme that's been circulating the net, originally started here, that I thought I would participate in. Basically it's a list of different foods, some strange, some not, that everyone should really try in their lifetime. Here's my list (bold means I've tried it):

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Visiting Carmine

2008-09-04T23:30:00.000-07:00

One of the outings for the current global mobility program at my work was to Carmine's in New York City. It's just blocks from Times Square and smack dab in the Theater District. Carmine's serves American-style Italian food, and it does so in servings that a sumo wrestler would have trouble stomaching. But damn, it's good.

On our visit they started us with an antipasti salad. For appetizers they brought fried calamari, and then an appetizer tray with stuffed clams, stewed mushrooms, crab sticks, some sort of eggplant/olive/mushroom ragout, sausage and peppers, polenta, and something wrapped around asparagus. We were already full when they brought the penne in vodka sauce and cheese ravioli topped with meat sauce. We were warned there was more coming, and soon they brought Veal Saltimbocca topped with melted mozzarella on a bed of cooked spinach, shrimp scampi, and the most heavenly eggplant parmesan ever made. It was so delicious I wanted to take an order home with me and spend the next week slowly chipping away at the wonderous mountain of goodness. For dessert they brought a platter with chocolate bread pudding studded with golden raisins, cannoli stuffed with whipped cream and pistachios, tiramisu, and chocolate-covered ice cream tartufi with cherries in the center. Stunning. I wasn't hungry until dinnertime the next day.

Yummies in Chinatown

2008-08-30T22:52:00.000-07:00

Just wanted to show off a tender little morsel I devoured in Chinatown today. I got it at a bakery right on Canal Street, and it was de-lish. Soft spongecake, light chocolate mousse, and fruit on top. And the whole thing was hardly sweet, but still satisfying.

A Thousand Year Egg

2008-08-30T21:16:00.000-07:00

I've had some trouble finding a decent Chinese restaurant in New Jersey. It strikes me as a little odd, especially since Chinatown is 20 miles away, but every place I try serves me bright yellow egg drop soup, meat dishes with only a couple of pieces of meat, and fried rice that is totally dried out and reddish in color. Everything tastes like it has been sitting in a freezer for months. Totally disappointing.

Luckily I recently had the chance to join some of my company's international rotation assignees at a little spot they had found while living in the area. It's a hole-in-the-wall Szechuan restuarant in Ridgewood called Bamboo House. I was a little late, so there were already pots of tea on the table. The staff of the tiny restaurant then started bringing out the meal, which was served family style. First I got a bowl of hot and sour soup, full of bamboo, egg, and tofu, with a dusky spiciness from black pepper. For an appetizer, they brought out steamed dumplings, handmade by the proprietress. We got both pork and chive and pork and shrimp dumplings. Both were dense and flavorfull on the tongue.

For the entrees, the plates seemed to just keep coming. First we were brought fried rice, fresh and thick with meats. Next came a noodle dish, made with string-thin clear noodles and lots of meats and vegetables. We also had fried chicken wings that turned out jucier and more flavorful than I would have thought possible. Then they brought out shrimp with peas in a white sauce and chicken with basil in black bean sauce. Everything was delicious.

At the end of dinner we started talking about the different foods that different cultures find repulsive, and eventually the conversation came around to an item called a Century Egg or a Thousand Year Egg. Basically it's a chicken egg that has been preserved in clay, salt, and ash for a period of about 10 days before sitting in plastic for several weeks. The resulting preserved egg's white portion turns black, and the yolk turns gray and creamy. The whole egg smells strongly of sulfur. Basically it looks and smells like something you shouldn't put in your mouth. The proprietress just happened to have one, so anyone at the table that hadn't ever eaten it had to join in.

As soon as I put a piece of the egg in my mouth, I started having to fight a gag reflex. It tasted rotten and foul, and my body was trying to force me to spit it out. I couldn't swallow it, and I couldn't spit it out. Finally I took a big swig of hot tea and gulped it down. The taste lingered. Now, at least, I can say I've tried it, and I know that it's not something I would ever want to eat again.

I'm Kinda Scared...

2008-08-13T17:01:00.000-07:00

Paula Deen strikes again... Just looking at this picture makes me ill. Yes, those are doughnuts sandwiching a sausage patty, fried egg, and bacon. This isn't what ladies I know eat for brunch, unless they're 800 pounds. I snatched it from the Food Network site in case they decide it's just too horrifying and take it back down. But if this looks good to you, the recipe can be found here. And of course the photo is property of Food Network.

Testing Bobby Flay

2008-07-27T17:02:00.000-07:00

One of my goals while living in New Jersey was that I would try at least one restaurant that had been started by a famous chef I had heard of and see if it really deserved the hype. I was originally torn between Mario Batali's Babbo and Bobby Flay's Mesa Grill, but then I read that almost everything at Babbo has organ meat in it, so Mesa Grill won.

I didn't have a reservation, so I wasn't entirely surprised when they seated me right next to the kitchen. Normally I would be a little uncomfortable and insulted, but I got to peak in at the chef, so it was okay. The prices were a bit steep for my small pocketbook, so I planned on just an entree and a dessert. But boy, were those margaritas calling my name.

As soon as my bread basket arrived, I took out my camera and took a picture. Then I wrote down what was inside (plain rolls, sage biscuits, and two-color jalapeno cornbread). This must have scared the young manager that was walking around because he was suddenly my best friend. Every plate was brought out by him personally. He checked on me again and again. I almost had to laugh. The man probably thought I was a food critic of some sort.

For my entree I ordered the spice-rubbed pork tenderloin. It comes with a sweet potato tamale, so I also ordered a side of spinach. As soon as it arrived, I knew I had made the right decision. The pork smelled heavenly. The tamale was amazing, with its topping of butter and pecans. I was practically moaning as I ate.

For dessert I tried the Chocolate Brown Sugar pudding, which turns out to be a chocolate souffle cake topped with sweet pecan flatbread pieces. It was delicious. Unfortunately the manager had first brought out the bread pudding, so in his panic, he took the pudding off my check.

Final decision on Mesa Grill? Make a reservation, but otherwise it is worth every cent you'll pay. I absolutely loved it.

My New Favorite Mexican

2008-07-19T22:15:00.000-07:00

Just a quick post to celebrate the perfection that is a Mia's brisket taco. All must bow before the beauty of it. I'm not sure what the secret ingredient in the beef gravy is, but it might just be fairy dust.

Outback Grub and a Bakery

2008-07-13T16:38:00.000-07:00

Long after I returned from my trip to Australia, I had cravings for the flaky, gooey meat pies I ate regularly when I was there. I had eaten steak pies, mushroom pies, kangaroo pies. They were all full of gravy goodness, with moist chunks of meat. I held them in my hands and was in heaven. So when I found the name of an Australian restaurant in Manhattan called Eight Mile Creek that seemed to be relatively authentic, I hurried on over, anxious for my meat pie.

They sat me out in the back garden, mostly at my urging, since they didn't have the air conditioning on, and it was rather warm and dark inside. The back patio was bright, but shaded from the direct light, and there was a light breeze. I happily ordered my meat pie plate, complete with chips. I was so excited by the prospect of chips, too! Australian chips are denser, more potatoey, not the thin oily fingers we get in America. I had to wait and wait, but finally my meal arrived. And boy, was it a disappointment. The meat pie was burnt on the bottom and much too flimsy to pick up. The meat inside, instead of being chunks of beef in gravy, was instead a ground beef in chili sauce. The fries were thin and greasy. I was horrified. I found myself thinking, "Maybe I just didn't eat meat pies at the right places in Australia. Maybe this is what they're really like, and I'm just a dumb American." But I just couldn't get over how nasty the whole plate looked. I briefly considered quizzing the waitress. She had an Australian accent. Maybe she knew where I had been led astray. But she was busy with the rowdy French group that had just arrived, so I choked down my meal and left.

Since my lunch had been so revolting, I decided to splurge and visit the bakery that is hailed as the best place for cupcakes, the Magnolia Bakery in the West Village. I didn't know it had been on Sex and the City (yes, I'm the only woman between 15 and 80 that didn't watch it), but the guide books had mentioned it, so I was game. Yes, I waited in the line that went around the corner. Yes, I had to push through the people to fill my little box. Yes, I paid something like $8 for two cupcakes and two cookies.

I hurried across the street to try my goodies in the park. First I pulled out the vanilla cupcake, wanting to save my chocolate cupcake for last! I tried to pull off the wrapper as the cup of icing tried to slide off the top. I barely fit the thing in my mouth, but I took a bite, prepared to be wowed. I almost spit it back out. The cake was completely stale. The icing was so incredibly sweet, I feared getting diabetes right then and there. It made all my teeth ache. But the worst part? IT WAS TASTELESS. I would never have known it was vanilla flavored if I was blind. I would have labeled it Unflavored Cupcake. I almost cried. I had paid almost $3 for that cupcake. I threw it back in the box.

I tentatively pulled out the chocolate cupcake. Maybe the Unflavored Cupcake was a fluke. Surely the chocolate cupcake would be better. I mean, this place is famous, right? Once more I bit in. And I almost spit it out. The same thing all over. Stale cake. Too-sweet icing. NO FLAVOR. Unless you count straight cocoa powder as flavoring. I felt like I was eating a box of confectioner's sugar mixed with unsweetened cocoa. It was horrible. I debated going back to the bakery and asking for a refund, but I figured they'd probably make me wait in the line again. Plus the door guard probably would have thrown me out. I took a bite of the chocolate chip cookie, but it was stale. Everything went in the trash.

So, overall: Eight Mile Creek? Nothing like real Australian food. Not even sure what to classify it as. Magnolia Bakery? HORRIBLE. You can get better cupcakes at the A&P.

A Little Guinness Goes a Long Way

2008-06-29T20:53:00.000-07:00

My mom has been making beef stew for years, mostly in the colder months, but it always has kind-of a bland flavor to it. I've longed for something punchier, with more flavor, more oomph. When I saw the recipe for Irish Beef Stew, with Guinness and tomato paste, I decided I might have hit the jackpot. The result? Rich, flavorful, and satisfying.

Irish Beef Stew

1/4 cup olive oil

1 1/4 lbs stew beef (1" pieces)

6 large garlic cloves, minced

6 cups beef stock

2 cups Guinness beer

2 tbsp tomato paste

1 tbsp sugar

1 tbsp dried thyme

1 tbsp Worchestershire sauce

2 bay leaves

2 tbsp butter

3 lbs russet potatoes, peeled and cut into 1/2" pieces

1 large onion, chopped, or 1 bag pearl onions

2 cups carrots, peeled and cut in 1/2" pieces

Salt and pepper

2 tbsp fresh parsley, chopped

Heat olive oil in heavy pot over medium-high heat. Add beef and saute until brown on all sides, about five minutes. Add garlic and saute one minute. Add beef stock, Guinness, tomato paste, sugar, thyme, Worchestershire sauce, and bay leaves. Stir to combine. Bring mixture to a boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

While meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onions, and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew has simmered for at least one hour.

Check beef meat for doneness. If beef is still tough, cook for additional 1/2 hour. When beef is tender, add vegetables to stew. Simmer uncovered until vegetables are tender, about 30 minutes. Discard bay leaves. Tilt pan and spoon off fat. Salt and pepper to taste. Top individual servings with parsley.

I --Heart-- BBQ

2008-06-08T18:50:00.001-07:00

I got to attend the Big Apple Barbecue this weekend. My write up is here.

Simple Ameri-French from Sandra Lee

2008-06-07T18:45:00.000-07:00

As part of cookbook reviews that I do, I was tapped to review a Sandra Lee cookbook. Now, I'm not normally a big Sandra Lee fan, but I did find a few recipes in the book that were tasty and fast and semi-nutritious. My favorite has to be the Tuna Salad Nicoise. It's got canned tuna, nicoise olives, capers, and hard-boiled eggs, and when served ice cold on a potato roll with plenty of lettuce, tomato, and onions, it's heavenly on a hot summer afternoon. It comes from her book Semi-Homemade Cooking 3.

Heaven is an Enchilada

2008-05-18T19:18:00.000-07:00

Oh, how I have missed my Tex-Mex while in New Jersey! There's a serious lack of spicy and creamy foods in my portion of the country, so when I got to come home for my sister's graduation, I ate as much as I could. The first priority stop? Chuy's on Knox for some fabulous queso. I don't know how that restaurant makes their queso, but it's a thing of beauty. I've tried to weasel the recipe out of the waiters, but no dice. It's a secret. Although one did admit they use their equally yummy tomatilla sauce as one of the ingredients. And that recipe is also a secret. Darn.

For my grand return, I chose the special of day, Green Chile Chicken Enchiladas with Avocado. So creamy, so spicy, so delicious. I couldn't have been happier. Too bad it's a special, and only available on Thursdays! Although I can also recommend the shrimp tacos. And make sure you get some creamy jalapeno dip (it's free!). Oh, and the margaritas! Boy, I sure didn't realize how spoiled I was living in Texas.

Tajikistan Tea

2008-05-05T10:02:00.000-07:00

I recently returned from a trip to Boulder, CO, for some training for the company I work for. The mountains were lovely, and the weather was nice the last two days, even though there was snow on the side of the runways when we arrived. My coworkers and I tried to find restaurants that would give us a taste of Colorado, but the state doesn't really seem to have its own cuisine. We had some fantastic Tex-Mex (which I have been missing since moving to New Jersey), but otherwise nothing too memorable.

On the last day, I went with one coworker to a restaurant I had read about before leaving for Colorado. It's called the Boulder Dushanbe Teahouse, and the decorations were made by artists in Tajikistan, then imported and assembled. The teahouse itself was beautiful, with decorations in hues of blue and rose. The inside was nearly as lovely as the outside, with detailed tile ceilings, but since it was nice day, we opted to eat outside.

The tea list occupies its own separate menu, but we were disappointed to learn that they were discontinuing the flowering teas. I settled for a tea called Snow Mountain. It is a green tea that turns out brown in the cup, with a slightly sweet flavor, and what almost tastes like rose accents. It was delicious. For brunch I ordered the bangers and mash (grilled pheasant sausage with mashed potatoes and grilled escarole). The sausage was flavorful and slightly gamey, and the escarole had a nice grilled smokiness. For dessert we tried the famous gingerbread and the white chocolate pot du creme which comes with dark chocolate mousse and berries on top. Both desserts were lucious, and for the experience and level of food, we were pleasantly surprised by the prices.

A Chocolate Craving

2008-04-23T16:07:00.000-07:00

When I get chocolate cravings, they hit HARD. I need chocolate right then. The darker the better. None of this wussy Hershey's milk chocolate. I need rich dark chocolate. So my favorite new cookbook for these times is the Ghirardelli Chocolate Cookbook. Each recipe is more delicious than the one before. And for someone that has never made chocolate mousse before, my little concoction turned out amazingly well. It managed to satisfy my chocolate cravings for the rest of the week. Highly recommended.

Names That Make You Wonder

2008-04-16T16:35:00.000-07:00

I have always wanted to try a dish with an amazing name, one that makes you wonder what the real ingredients of the dish are. Something crazy and British. Something like Bubble & Squeak. Or Spotted Dick. Or Toad in the Hole. Well, I decided on Toad in the Hole because I'm kind of a sucker for pork, and the "toad" is actually little pork sausages. It's actually really simple, the dough being a Yorkshire pudding, so I gave it a try. I expected something bland and tasteless (hey, isn't that the stereotype of British food?), but it was surprisingly delicious. The pudding was tender, and the sausages were crisp. As for recipes, I went with Martha Stewart. Highly recommended.

Soft and Fluffy

2008-04-12T15:38:00.000-07:00

Sometimes you just need something homey and warm. Something fluffy and soft and delicious. Something with a golden crunch on the outside. Something smothered in maple syrup. Something like the perfect pancake.

Perfect Buttermilk Pancakes

1 cup flour

1 tsp baking soda

1/2 tsp salt

1 large egg, lightly beaten

1 cup buttermilk, well shaken

Whisk together all ingredients. Heat a skillet with oil. Scoop batter into skillet, making 3" rounds. Flip when bottom browns.

I'm a Pepper, You're a Pepper

2008-04-06T18:14:00.000-07:00

Okay, so this isn't exactly an international recipe, but I decided it would fun to go back to my childhood and relive a yummy dinner courtesy of Betty Crocker's 1960-something checkered cookbook. My mom used to cook almost exclusively out of this particular book, so most of the comfort food from my youth makes an appearance between its covers. So tonight I made stuffed peppers, a tomatoey-cheesy dish that makes my mouth water.

Stuffed Peppers

4 extra-large or 6 medium green peppers

1 lb ground beef

1/3 cup onion, chopped

1/2 tsp salt

Dash pepper

14 1/2-ounce can diced tomatoes

1/2 cup water

1/2 cup uncooked long-grain rice

1 tsp Worchestershire sauce

4 ounces Cheddar cheese, finely shredded

1/2 cup tomato sauce

Preheat oven to 350F. Core peppers. Drop into a pot of boiling water, and simmer for five minutes. Drain and place standing up in a glass dish. Set aside.

Brown ground beef and onion. Season with salt and pepper. Add tomatoes (including liquid), water, rice, and Worchestershire sauce. Simmer for 15 minutes, or until rice is tender. Add Cheddar cheese, and stir until melted.

Stuff peppers with beef and rice mixture. Top with tomato sauce. Bake for 20-25 minutes.

Down Home Comfort Food

2008-03-20T06:52:00.000-07:00

So, as it continues to rain and be miserable, I started to have a craving for something warm and comforting. Something creamy and fantastic. Being raised on Kraft Macaroni & Cheese, I've never really been an avid mac & cheese person, but in this case, I decided it was time to try the adult version that doesn't involve powdered cheese.

I searched around on the internet for something good, and after locating the heart attack version and the truly bizarre but strangely tempting version (what is huckleberry seasoning???), I went with the recipe that won the Editor's Choice award on Chowhound. It's a three-cheese macaroni, but I changed it a little (seeing a trend?) because of my guilt at not having made anything for St. Patrick's Day. For the butter, I used creamy Irish butter. For the cheddar, I used Kellygold Irish Cheddar. I increased the amount of flour, since the original amount didn't seem to make a good roux (a good roux is a 1:1 ratio of flour to fat). I also added to the way the topping is made, since I don't think the current instructions really work all that well. I also increased the cooking time since the casserole didn't seem to really get bubbly until about 18 minutes in the oven. The macaroni and cheese turns out pretty sharp tasting, so if you like it with less bite, you might want to substitute one of the cheddars for a mild Cheddar, Monterey Jack, or Fontina.

Three Cheese Mac and Cheese with Panko Bread Crumb Topping

1 lb large elbow macaroni
8 tbsp Irish butter
8 tbsp all-purpose flour
3 cups milk
1 cup heavy cream

Salt and ground black pepper to taste
½ pound sharp yellow Irish Cheddar, shredded
½ pound sharp white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded

2-4 tbsp butter (I suggest 4)
2 cups panko (Japanese) bread crumbs

Preheat oven to 350 F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, and pepper. Cook until cheeses are fully melted, stirring occasionally.

In a separate pan melt 2 tablespoons butter and then mix in panko bread crumbs until the butter is thoroughly absorbed.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 15 to 20 minutes or until bubbly and top is starting to brown.

For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown.

Greek on the Upper West Side

2008-03-17T10:12:00.000-07:00

After a long day on wandering around the Metropolitan Museum of Art, trying desperately to see as much as I could, I decided that I needed to get something to eat before I left the city. I knew my pantry at home was depressingly bare, and I was in the center of the cuisine capital of the US, so it seemed fitting that I fill my tummy. I had a game plan: I would wander the length of Broadway between 81st and about 71st, searching for anything that caught my eye. As a very last resort, I would get a hot dog at Gray's Papaya, which I knew was good, but a little low-rent for my current plans (which involved having a waiter).

Just when I was starting to think that Gray's sounded good, I found a little spot called Niko's Mediterranean Grill, a Greek and Italian eatery on Broadway and 76th St. It's not a big place, and it only caught my eye because they have specials during the week that are pretty cheap by NYC standards. I'm so glad it caught my eye.

For dinner I got the Biftekakia Smyrneika, flat seasoned ground beef patties that were grilled until crunchy on the outside, but moist and tender on the inside. The menu said they came with lemon potatoes, but the dish had lots of unadvertised fun. In addition to the potatoes was a rice dish, spanakorizo, a mixture of rice and spinach. I also got tsatsiki, a little salad with Italian dressing, and another salad, possibly a type of tabouleh, made of beets, chickpeas, and bulgur wheat. There was a small slice of bread with a dip (skordalia?) smeared on top, and a triangle of cheese pie.

After such a dinner, I didn't think I could eat another thing, but then I remembered how heavenly baklava is. And of course, they serve it. So I ordered gianyotiko a la mode, which the waiter recommended. I was expecting a small miserly square, like you normally get at Greek restaurants, but the warm triangle I was presented was huge. It sat in cinnamon sauce with real whipped cream and vanilla ice cream on the side. I ate as much as I could, but next time I think I'm getting gianyotiko for dinner. The waiter even gave me a small tasting glass of Samena wine while I paid the bill.

Wishing for the Spanish Sun

2008-03-15T23:34:00.000-07:00

Since it's so cold and miserable during this time of year in New Jersey, I keep longing for bright, fun dishes. So I finally decided it was time to make the paella recipe that I had been hording for months. Now, I did not use a paella pan because: 1) I'm cheap, 2) I would never use it again, and 3) I'm not sure where I would even find one in my neighborhood. I think the dish turned out beautifully despite the lack of traditional cookware, so feel free to substitute something appropriate, like a really big frying pan.

The recipe that I used is here, but I made a few changes. First, since I hate peas, I left them out. If you like peas, I highly suggest you keep them in, because they add a nice flash of color to the otherwise rather yellow dish. I also skipped the green beans (since I'm a little suspicious of anything fresh offered in New Jersey in the winter), and went with a can of quartered artichoke hearts instead.

The only saffron I was able to find was Spanish saffron (fitting, huh?), but if you can find some from Iran (without getting arrested for violating trade embargoes), it's much nicer and more flavorful. This was also my first time experimenting with live mussels, so that was definitely an adventure. The only chorizo they sell in my grocery store was $17 for eight finger-size links, so I went with kielbasa. Try to use chorizo if you can find it and afford it. I also only used four chicken thighs, but only because that's all I could fit in the pot. For the lean pork, I just bought a boneless pork chop at the butcher section of the grocery store. Also, there is a serious lack of short-grain rice in my area, so I used the medium-grain I brought with me. It seemed fine to me, but don't use long-grain, like Uncle Ben's, or fast-cooking Minute Rice.

Otherwise, I just followed the directions. It was especially fun watching the mussels open as they cooked (although I did feel a twinge of guilt at being their murderer). The dish was flavorful and bright-tasting, especially after a lemon wedge was squeezed on top. It's a lot of work, but definitely worth it.

Pots in Boxes

2008-02-03T08:57:00.000-08:00

Well, it's official. I am moving from Texas to New Jersey. So all of my pots are going in boxes, and I won't be cooking a thing for about a month. It's going to be like withdrawal, I'm sure, but once I get settled in, I'll start cooking again. And I have all the great restaurants in NYC to blog about!

French Cooking c/o Julia Child

2008-01-13T06:25:00.000-08:00

Recently I find myself reading quite a bit about Julia Child, and I'm actually quite fascinated 1) by the fact she married late (maybe there's still hope!), and 2) by the fact that she basically didn't learn how to cook until she was in her 30's. Now, I like to think that I know how to cook, and I'm not quite 30 yet, but that also means I have plenty of time to become exceptional at what I do, and that's always encouraging.

The first thing I did was to rush to the local library and procure a copy of her masterpiece, Mastering the Art of French Cooking, Volume I. I have ordered my own copy, but it's so slow in making its way to me that I couldn't wait any longer. I sat in the library, reading the cookbook, much to the dismay of my fellow patrons, who I'm sure were giving me she's-actually-READING-a-cookbook looks. I flipped straight to the chicken section, because frankly, who can resist, especially after Julia has talked on and on about how amazingly chickeny French chicken is. And then I found it. A chickeny chicken recipe with mushrooms thrown in the mix for good measure: Fricassée de Poulet à L’Ancienne.

I proudly marched into Central Market to get my fryer chicken and my dry white wine, knowing that it was only a matter of time before the chickeniest of chicken would pass my lips and rest on my tongue. I even cut the chicken up myself, something I didn't know I could do, but managed rather well. And while the recipe did take over an hour to finish, and about a bizillion pots, by the time it was finished, I was wiping the drool off my chin. And you know what? Julia was right. It was the richest, chickeniest chicken I think I may ever have eaten. It was tender and concentrated and heavenly.

So now I'm in a quandry. If that recipe turned out so magnificently, wouldn't all the others? And shouldn't I try them?? So many recipes, so little time!!

Christmas and Peppermint

2007-12-24T22:27:00.000-08:00

Christmas never really seems like Christmas unless there's some peppermint in something. And since I live in Texas, Christmas also means ice cream cake. Yes, while the rest of the country, except perhaps Florida, is wrapped in a blanket of snow, my family happily eats ice cream cake at the end of December. And it's super easy to make.

Peppermint Ice Cream Cake

1 chocolate cake mix, baked into two 9" rounds
1 9" round peppermint ice cream
1 tub Cool Whip
1/8 tsp peppermint extract
Peppermint candies, crushed

You make the 9" round of ice cream by pressing some clear wrap into the bottom of a 9" pan. Then let the ice cream sit out for a little bit until it starts to get soft. Scoop it into the pan and press down until it forms a nice cake-sized layer. Freeze until solid. When you're ready to put the cake together, put the ice cream layer between the two cake layers. Mix the peppermint extract into the Cool Whip, and then ice the cake with the flavored Cool Whip. Decorate with candies. Freeze until ready to serve.

Fall Is for Pears

2007-11-21T19:46:00.000-08:00

This year for Thanksgiving I decided to make my pear pie again. I absolutely love this pie, probably even more than apple pie. And since fall is such a good time for pears, it works out well. I choose green Anjou pears for the pie, and I think they worked really well this time around, staying slightly firm even after cooking.

Pear Pie with Crumb Topping

½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon salt
1 dash ground nutmeg
6 cups thinly sliced peeled pears (about 8 pears)
1 tablespoon lemon juice
1 unbaked 9-inch pastry shell

Topping:
⅔ cup all-purpose flour
⅓ cup packed brown sugar
⅓ cup cold butter or margarine

Combine filling ingredients; spoon into pastry shell. The pie will appear very full. Bake at 400°F for 25 minutes. For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake 40 minutes longer. Cover edges with foil if necessary.

Oktoberfest!!!

2007-10-12T21:07:00.000-07:00

Since the local Oktoberfest celebration is a little bit expensive, and a lot unappetizing, I decided that this year we should celebrate at home with better food and less money out of pocket. The traditional fare was a must, so I scoured the internet for some decent recipes, mostly trying to find a replica of the amazing sauerkraut I've had at this little German restaurant down near Ft. Hood, TX. I think the main difference is cooking the sauerkraut with juniper berries, so that's what I concentrated on. I also managed to dig up a pretty decent recipe for hot potato salad that turned out rather scrumptious, so two thumbs up. I visited Kuby's down near SMU to get some fresh sausages, both weisswurst and bratwurst, along with a jar of cooked red cabbage and German mustard.

Sauerkraut

1 (16-ounce) jar sauerkraut

1 cup white wine (Riesling is good)

1/2 cup finely chopped onion

1/2 cup peeled and chopped Granny Smith apple

10 juniper berries

1 tbsp caraway seeds

Salt and pepper

Put all ingredients in a large pot, and add water until sauerkraut is covered. Stew for about 45 minutes, or until onions are soft. Strain before serving.

German Hot Potato Salad

4 large potatoes

4 slices of bacon (Applewood smoked bacon gives good flavor)

1/2 cup onion, chopped

1 tbsp flour

2 tbsp sugar

1/3 cup water

1/4 cup cider vingar

2 tbsp Dijon mustard (whole grain may be used)

Slice potatoes thinly, leaving peel on for rustic look. Boil in a large pot of water until nearly tender, about 12-15 minutes. Drain.

Chop bacon into small pieces. In a large skillet, cook bacon until nearly done. Add onions, and saute until soft. Sprinkle flour in skillet, and stir to incorporate flour into fat. Sprinkle with sugar, and add water, vinegar, and mustard. Cook until sauce thickens. You may need to adjust the levels of vinegar, mustard, and sugar until the right taste is achieved. Add potatoes and heat just until warm. Serve hot.

Throwdown Replica

2007-09-05T20:36:00.000-07:00

So I was watching Throwdown with Bobby Flay, and I just happened to catch the episode where he does this crab cake throwdown with a couple up in Booth Bay, Maine, that supposedly make the best crab cakes on the planet. The whole episode I'm drooling up a storm, but when I look for the recipe (not Bobby Flay's, the other people's), it's not on the website. Dang secret recipes! Well, I think I caught enough of the ingredients from the snippets they showed, so I finally crafted a recipe that I think was pretty close, at least without tasting the original. And these crab cakes are amazing!

Throwdown Crab Cakes

1 egg, beaten until the egg lightens slightly

1/2 cup mayonnaise

1 tbsp Dijon mustard (I used Grey Poupon)

2 tsp Worcestershire sauce

2 tsp lemon rind, finely grated

1 tsp lime rind, finely grated

1/4 cup fresh parsley, finely chopped

1 green onion, white and green parts, finely chopped

1 tsp Old Bay seasoning

1 cup panko, plus extra for crust

1 pound peeky toe or blue swimmer crab meat, checked for shell bits

Olive oil

Butter

Combine first nine ingredients. Add panko and mix until moist. Add crab, and fold in gently with your hands to ensure that crab stays in chunks. Using an ice cream scooper, make scoops of crab and place on a cookie sheet (I got about 14 out of this recipe). Refrigerate for one hour. Form scoops into patties a little smaller than your palm. Dip each flat side lightly in panko. Let the cakes rest for about five minutes. Heat an equal mixture of olive oil and butter in a frying pan on medium heat. Fry each cake for about three minutes on each side, but watch them, because they may be done in about two and a half. EAT!!

Shared Anniversary

2007-08-23T22:27:00.000-07:00

My parents took pity on my extreme boredom tonight by asking me to join them for their anniversary dinner. Actually they took pity on the fact I do not currently have a boyfriend. But it hardly matters because I finally got to try Mignon, a fancy place on a small manmade pond in Plano, TX. My mother and I have been eyeing the place for months, so it was nice to finally try it out. For an appetizer my mother got the crab cakes (you'll start to see this theme), and I ordered a bowl of the lobster bisque. The crab cakes came with an amazing mango salsa on top that really hit the spot, but the lobster bisque had a strange taste that I think might have been anise. I'm not completely sure, but it just didn't taste right. We shrugged it off since our entrees were delicious. I ordered the pecan-crusted trout that came with haricot verts, sugarsnap peas, and carmelized baby onions, all topped with a creamy sauce. It made my tongue very happy. It also helped that I ordered the mushroom and truffle risoto as a side dish. The risotto was so earthy and creamy I would have abandoned the fish altogether if it wasn't also so delicious. My dad's peppered steak looked stunning, and the filet my mom ordered was perfectly cooked and tender.

Vacation Eating

2007-08-04T13:06:00.000-07:00

So I got to go on an amazing vacation this summer to Boston and Maine, and of course I ate some awesome and not so awesome food. Definitely worth a blog posting. When I first arrived on a Sunday, my mom and I ate a French bistro right on Long Wharf called Sel de la Terre. I ordered a chicken and truffle crepe, but what I received was pretty small and left me hungry. Luckily my mother was unable to finish her sandwich (which was delicious), so I helped her. The next table over from us got the dessert tray, which has about five different desserts, a small portion of each. My mom and I resisted temptation though, and opted to walk a bit. The best part of the whole meal was probably the fresh sliced bread, with variations from wheat to olive, that was placed on our table when we arrived.

That night we ate in Manchester, New Hampshire, after picking up my dad and sister. The restaurant was called Cotton (since it's right next to the old cotton mills), and it had some of the best homestyle cooking I've had in a while. We had crab cakes for an appetizer, and they were pretty tasty, but the best part was the meatloaf I chose for my entree. It was simply delicious, and the mashed potatoes on the side were creamy and moist. Definitely a keeper.

The next day we wimped out and ate at McDonald's for lunch, but for dinner we chose the No Name Restaurant in Boston on the Fish Pier. It had been lauded for its great seafood and low prices, so we were excited. It's in a warehouse-type building basically in the middle of nowhere, but once you step upstairs, there's a great (though tight) layout. My sister and I ordered the grilled seafood mixed plate, hoping to get a little bit of everything. Too bad it was completely tasteless, overcooked, and dried out. The shrimp was rubber. The swordfish more closely resembled a brick than fish. The scallops were about the only thing on the plate that was edible. We got their specialty "homemade" pie for dessert, but even that was subpar. I'm not sure who reviewed this restaurant, but I would never go back.

Not sure where we ate for lunch on Tuesday (must not have been memorable), but we stopped for dinner at Bartley's Dockside in Kennebunkport, Maine, on a suggestion from the owner of the bed and breakfast we were staying at that night. We had been told to try the New England clam chowder, so I volunteered. It was creamy, and the clams were chewy, but I'm not a clam chowder aficionado, so I have no clue if it was good or not so good (it wasn't bad, or I wouldn't have eaten it). Dinner was pretty expensive (I think I got fried shrimp), but the best part was the dessert. This I remember vividly. It was a piece of hot Maine blueberry pie topped with a scoop of vanilla ice cream. It was so gooey they served it in a soup cup. Gosh, it was delicious. Wish I had a picture.

The next morning we were greeted by our sumptuous breakfast at the Waldo Emerson Inn. The proprietess makes some truly stunning granola, which we had smelled baking the afternoon before. It had coconut and dried cranberries in it. Delicious! We also had blueberry pancakes, apple pancakes, chocolate chip crepes, and sausages. We ate and ate and ate. When we were finally able to pull ourselves out of our chairs, we went on a tour of lighthouses on our way to Portland. Finally running low on fuel, we ate at a pub in Portland. Convinced the food couldn't possibly be good, we were quickly proven wrong. The salad my sister and mom split was enough for four people and covered in every imaginable topping. I got some fried zucchini for a snack and held off on lunch for the promise of a lobster roll later. When we finally rolled into Wiscasset around three pm, I got my lobster roll at Red's Eats, a little shanty of a outdoor restaurant. But their lobster rolls are so stunningly delicious, I almost smacked anyone that wanted a bite. They pull lobster meat from the shell and chill, then stuff a grilled bun until overflowing and serve with hot clarified butter. So simple, but so delicious.

That night we finally made our way to Rockport, Maine. The lobster festival was the whole point of our journey, and we had planned to go the next day. When we heard that it was already rocking and the admission was free that first night, we hustled on down. The lines were ridiculously long for the lobster tent, but we waited patiently and were rewarding with a plate of steamed lobster and corn.

As we headed back through Wiscasset on the way back, we stopped at a little cafe across from Red's called Sarah's Cafe. Even though we snuck back across the street for another lobster roll, we came back for dessert. I chose peanut butter pie, but my sister got the Maine blueberry cheesecake. Boy, was it a beauty.

Taste Test Adventure

2007-06-17T13:15:00.000-07:00

Since the rain is making me feel incredibly slow and lazy, I decided to do something different this weekend. Instead of actually cooking something, I went to Central Market and poked around for things I have never tried before. I found some fun little things that aren't too weird, and my sister and I taste-tested them for lunch today. Here are the results...

First thing I got was an heirloom tomato. Now, I've heard lots of talk about these fancy little non-hybrids in the foodie circles, so I decided that despite the inflated price, it really was time that I try one. I skipped the ones that looked almost brown (not very appetizing) and the ones that were yellow, and went for a tomato with a lovely little fluted neck. This variety is called a Couer du Bouef, which is a type of red beefsteak. The tomato was very juicy and flavorful, with a meaty flesh, but I've had just as good tomatoes from the farmer's market. I think all that we're paying for here is the cute little fluted stem.

Next I tried a Concorde pear. This little fruit is a cross between a Conference pear and a Comice pear. I really didn't expect it to be anything special, but I was definitely wrong. This is probably one of the best pears I have ever eaten. It was sweet and juicy, while still retaining the crisp crunchiness and graininess that pears seem to lose once they're ripe. And the best part? The pear DOES NOT TURN BROWN. You heard me. The pear does not oxidize in the air. This may be the perfect fruit. I also decided to try some dried cantaloupe on a whim. The pieces looked quite a bit like apricot wedges, in both color and texture. The slice I tried was way too sweet and only had a bit of cantaloupe essence. I'm surprised they were able to dry something with such a high water percentage (what's next? dried watermelon?), but the process leaves the fruit too overwhelmingly sugary for regular consumption. Maybe it would be better as a topping than a snack?

After the fruit I pulled out the Israeli couscous salad. I've had the traditional couscous, but never went so far as to try its larger-grained cousin from Israel. Most of my couscous comes from a box, due to my ignorance as to what to actually do with it, so I was pleased to find a ready-made salad. I think the vegetables included some olives, peas, and peppers, but most of it was diced so small it was hard to identify, especially due to the spicyness of the dish. The couscous itself was doughy and chewy. I'm not a big fan of the consistency, but I can see how it would be good as a side dish with something of a little crunchier texture, like breaded chicken.

My favorite acquisition of the day had to be the cheese that I found. It's called sottocenere with truffles, and I could tell even in the store that it was lucious just by sniffing the saran wrap. This semi-firm cheese comes from Venice, and is made with cows milk and truffle flakes. The rind is treated with ash and a combination of spices. The cheese lived up to my high expectations. It was deliciously earthy and spicy. I can only imagine what kind of amazing cream sauce this cheese would make. Definitely something I will explore in the future.

For a drink I steered away from the Tibetan asian pear and ginger concoction that I had been considering, and went with the white tea with coconut and vanilla instead. Bad choice on my part. The coconut flavoring, though light, seemed to be competing with the delicate flavor of the tea. The vanilla was MIA. The drink tasted confused, like it was trying to meditate and attend a luau at the same time. The rest of the sample got poured down the sink.

Lastly, I chose some almond toffee. It seemed very decadant to me; then again, anything with almonds seems decadant. The toffee itself was excellent, crossways between being chewy and sticky and crunching like good candy. The almond flavor didn't really come through; it was a bit overwhelmed by the rest of the ingredients. The thin chocolate layer made it seem more like a candy bar, and I could have done without it. I think this would be excellent in a sweet cream ice cream.

Some Good Aussie Tucker

2007-06-03T18:58:00.000-07:00

I came across some pictures of Australia, and it reminded me of the time I spent in the country with my friend from high school. I remembered the delicious lamb and a dessert called caramel slices that I ate when I was there. In fact, my friend and I would search out bakeries with caramel slices. We also gourged ourselves on meat pies. I wasn't quite motivated enough to make meat pies, so I decided on some lamb chops, drunken potatoes, sauteed haricot verts, and caramel slices for dessert. The caramel slices required some very Australian ingredients (and some conversion from metric!), but Central Market had both the castor sugar and the golden syrup. Castor sugar is just superfine sugar, and golden syrup is a derivative of the processing of sugar cane that's very popular in England and Australia. I also bought some beautiful Australian salt flakes. Their flavor really added to everything I made.

Rosemary Lamb Chops

8 lamb chops
Olive oil
Fresh rosemary leaves, chopped
Australian salt flakes
Ground black pepper

Coat the lamb chops with olive oil. Pat on the rosemary, salt, and pepper. Grill over medium high heat in a grill pan or on the grill until desired doneness (I suggest medium).

Drunken Potatoes

4 medium potatoes, peeled and sliced thin length-wise Bunch thyme sprigs
1/4 cup flat-leaf parsley, chopped
1 cup white wine (preferably Riesling)
1/2 cup olive oil
Australian salt flakes
Ground black pepper

Prepare a baking sheet by lining with aluminum foil. Spray with olive oil or PAM. Preheat oven to 400F. Place one layer of potatoes on baking sheet. Sprinkle with olive oil and wine. Sprinkle with parsley, thyme, and pepper. Continue layering potatoes until all have been used up, alternating with herbs, olive oil, and wine. Try to keep the potato layers thin. Bake for approximately 30 minutes until crisping and golden on top. Sprinkle with salt flakes and serve immediately.

Caramel Slices

3/4 cup sweetened shredded coconut
1 cup self-rising flour
1/2 cup castor sugar
1 stick butter, melted
1 (14-ounce) can sweetened condensed milk
2 tbsp butter
2 tbsp golden syrup
5 ounces semi-sweet chocolate chips
1 1/2 tbsp shortning

Preheat oven to 350F. Spray a glass 11x7" pan with cooking spray or brush with melted butter. Press parchment paper into the bottom of the pan and up the sides. Combine coconut, flour, castor sugar, and melted butter. Press dough into the bottom of the prepared pan. Bake for 15 or until golden brown. While dough is cooking, combine sweetened condensed milk, 2 tbsp butter, and golden syrup in a saucepan. Cook over medium high heat until the mixture begins to boil. Turn the heat down to medium and continue to cook for five more minutes, stirring constantly. When dough is done, pour caramel layer over top and bake for 10 minutes. Remove and let cool. Place chocolate and shortning in a saucepan and heat over low heat until melted and smooth. Pour over caramel layer and smooth out. Allow chocolate layer to set completely before slicing into squares.

Mother's Day Dinner

2007-05-13T18:35:00.000-07:00

Since the entire family was in different places for Mother's Day morning, we opted not to make breakfast, and instead to create a delicious dinner for our mother. My sister made herb-crusted pork tenderloin, mashed sweet potatoes with brown sugar pecan butter, and steamed fresh broccoli. I made some super-tasty wheat yeast rolls, but forgot to snap a photo of them. They were quickly devoured anyway. I made them with special fresh-ground Montana wheat I purchased at Central Market.

Wheat Yeast Rolls

2 (1/4-ounce) packages active dry yeast

1 3/4 cups warm water

1/2 cup sugar

1 tsp salt

1/4 cup butter, melted and cooled

1 egg, beaten

2 1/4 cups whole wheat flour

2 1/2 cups all purpose flour

1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix sugar, salt, melted butter, egg, and whole wheat flour into yeast mixture. Stir in all purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat dough ball. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough. Cover and let rise in warm place until doubled again, about 30 minutes. Grease a baking sheet. Punch down dough, and divide into two equal portions. Roll each portion into a 6x14" strip and cut into twelve squares. Roll the squares into balls and place in rows on the baking sheet. Brush tops with melted butter. Let rise, uncovered, in a warm place for 40 minutes, or until doubled in bulk. Preheat oven to 400F. Bake for 12-15 minutes, or until golden brown. Remove from oven and brush again with melted butter.

Mashed Sweet Potatoes with Streusel Topping

3 large sweet potatoes

1/2 cup butter, melted

1/2 cup sugar

1/3 cup milk

1 tsp Vanilla

1 cup chopped pecans

1 cup brown sugar

1/3 cup flour

1/3 cup butter, melted

1 tsp vanilla

Peel and slice sweet potatoes into 1/4 inch slices. Boil in water until soft, drain and mash. Beat with electric beaters, stopping every so often to remove any strings that may collect on beaters. Add butter and sugar to warm potatoes and continue mixing. Add milk and vanilla. Mix well and put in a buttered casserole dish about 8" x 12". Mix the remaining ingredients and crumble over top of casserole. Bake 30 minutes at 350 . Freezes well before or after cooking. Serves 8-10.

Turkish Delight

2007-04-21T20:19:00.000-07:00

Tonight I decided to try some food that I've never really had. Even though I spent a couple of days in Turkey back in 2001, the food that I ate there must not have been memorable, because I can't remember any of it. I figured it had to be better than that. I searched some Turkish recipe websites for some inspiration, and I finally came up with Chicken with White Sauce, called Firinda Meyaneli Tavuk in the traditional language. It seemed filling and pleasing without needing ingredients I had never heard of. I decided to make some Soft Turkish Bagels to go on the side, but I substituted poppy seed for the black sesame seeds called for in the original recipe. While the Chicken with White Sauce came out bland and rather tasteless, the turkish bagels were delectable. Both recipes can be found at this website.

The Coldest Day in New York City

2007-03-11T15:49:00.000-07:00

I just got back from a partially work-sponsored trip to the Big Apple. Too bad the first day I was there was also the COLDEST DAY OF THE YEAR. Yes, dear friends, it was actually -7 degrees as I walked the streets, doing my silly little tourist thing. I'm not sure I have ever been that cold in my life. But I persevered so that I could see the amazing city and taste some of the cuisine that everyone boasts is the best. I do have to warn you that I was poorer than dirt, so no, I did not eat at Nobu or Babbo.

There are two things, I have been told, that you absolutely must eat when visiting New York City. The first is a slice of pizza. The second is a hot dog with sauerkraut. My first evening I gave into the temptation for the pizza slice. We found a little pizzeria near Rockefeller Plaza that was still open at ten pm when we finally realized we hadn't had dinner. I believe it was called Pronto Pizza. I don't think I've ever had such an amazing piece of pizza in my life, but that opinion is probably slightly biased by the fact that I was so cold and tired that anything would have tasted like heaven. I chose the sausage pizza, but unlike Texas pizzas, the sausage was not crumbled, but sliced on the diagonal. The casing had crisped in the oven, and the interior was chewy delicious. The crust of the pizza was crisp and the cheese gooey. I was completely converted, especially since it only cost about $2.50. I am now a NY-style pizza lover.

On my next foray into the big city, I stopped in Chinatown for dinner. It was still freezing outside, so I ducked into a small mom-and-pop type place for some congee. I chose the roast duck congee, and when it arrived, I couldn't have been more pleased. The congee was hot and fresh, with just the right amount of salt. A large portion of roast duck had been stirred into the porridge, giving it a slightly richer flavor. Amazing food for the $4.50 I paid.

The following day I decided to hit Chinatown one more time, since I just couldn't resist all the delicious smells coming out of the shops as I walked by. This time I pick a dim sum restaurant called Jing Fong. I was seated at a round communal table with a man, his wife, and his mother. The mother spent the entire meal chattering on in Chinese while the man and his wife studiously ignored her. I was sorely tempted to photograph my lunch (they serve dim sum until around 3 pm), but I thought my dining companions might object. As the carts circled around I picked beef meatballs that were tender and juicy, barbecue pork buns, shrimp har gao, and nor mai gai. The food was delicious, and it came with the added bonus that I was one of the only non-Asian people in the room. This lunch only set me back by $10. I strolled around a bit longer before stopping into a little Asian bakery, coming away with a small slice of layered chocolate mousse cake. It was exactly as I expected: low in sugar, but still hit the spot. I think this cake was only $1.

That night, before I trudged down Broadway to see Beauty and the Beast, I decided to try eating in Koreatown. I found the designated area, but most of the restaurants were quite highly priced, in contrast to the relatively affordable prices in Chinatown. I finally picked a restaurant that claimed to be the oldest Korean restaurant in New York City called New York Kom Tang Soot Bul Kalbi. I ordered some bibimbap in a hot stone bowl. They brought a parade of side dishes for me, including kimchi, water kimchi, apple and mayonnaise salad, squid and cucumber in hot pepper sauce, mung bean sprouts, and blanched mushrooms and broccoli. (I think I like eating at Korean restaurants just to see what kind of side dishes I'll get.) The bibimbap came with the traditional carrot, lettuce, and sliced beef, and I was pleased to see they weren't afraid to crack the raw egg over the top. I have had some trouble getting the raw egg here in Texas - they seem to like frying it first. I think the bibimbap was about $11.

When I was on my way home from Broadway, I happened to see a hot dog place my friend from work had recommended, named Gray's Papaya. Since I'm not really interested in getting food from a rolling hot dog stand (apparently those streetcorner hot dogs are called "dirty water dogs", blech!), I decided this was a much better option. I got a hot, fresh hot dog with mustard and sauerkraut for $1. It was worth at least three dollars. The bun was even toasted! And the sour kraut wasn't too sour. Two thumbs up for cheap food.

The next morning I decided that I needed a good breakfast to hold me through the getting-to-the-airport-from-midtown-Manhattan fiasco, so I walked down to a little deli/cafe on the corner of 71st Street and Broadway called Cafe 71. I got the banana pancakes and some hot chocolate. The hot chocolate I had purchased the previous morning, and it was passable. They used powdered cocoa mix, but frothed it with the cappuccino machine. The banana pancakes were a strange yellow-orange color, but they tasted delicious, so I tried not to think about what they had added to give them the radioactive tone. The sliced bananas on the bottoms of each pancake were slightly carmelized, so I was very happy with my selection. Three large pancakes with syrup and a hot chocolate cost a whole $6.

Asian Happy Hour

2007-02-25T10:10:00.000-08:00

My mother decided that it was about time for her to host a happy hour at our house, especially since all of her friends have already done their turns. So I agreed to help her out as her personal "caterer" for the event. I needed to stay in the realm of very bland since my mother is convinced I am the only person on Earth that enjoys curry, squid, or anything that doesn't appear in a regular American grocery store. So I devised a menu based on Chinese, Japanese, and Korean cuisine with significant American modifications so that it wasn't too "weird." I'm still rolling my eyes over this one.

I decided to do some sushi since a significant portion of people that live in a large city have at least heard of a California roll, if not actually eaten one. I stayed in fusion land by adding the Philadelphia roll to the list. I can't help but wonder if the Japanese have even heard of these concoctions? I, however, defied the order to stay bland by slipping some eel roll onto the plate. After much consultation and assurances that there was nothing "strange" in the sauce, I also added some yakitori chicken skewers to the menu. I also got some frozen green and white mochi, mostly for me, but partially to see if I could actually get anyone to try them.

For Chinese food, I was warned not to make any strange dumpling creations (since I'm apparently also the only one on Earth that knows what dim sum is), so I decided to just do some egg rolls and shrimp toast and be done with it. My mother decided we might need something a little heavier, so after much consultation, convincing, and a name change to "Something Similar to Fried Rice, Except Stickier", I got to add Nor Mai Gai to the list of goodies. As you can probably tell, cooking for me is 90% debate and 10% actual work.

On the Korean side, I decided on just doing some nice side dishes, most of which were bland enough for people that had never had Korean food. I bought some kimchi premade from the Korean market for two reasons: 1) the last time I made kimchi, it stunk up my kitchen for a week, and 2) the last time I made kimchi, it stunk up my kitchen for a week. I also got some radish kimchi and soy sauce-soaked black beans since I was just feeling lazy. At home I made spicy fish cake, spinach, and mung bean sprouts. They were all scrumptious!

Ming Tsai's Shrimp Toast

1 1/2 pounds raw shrimp, peeled and deveined

3 large eggs

2 sticks butter, cut into small squares

1 tbsp truffle oil

White pepper

Salt

1 cup water chestnuts (fresh or canned), chopped finely

1/2 cup green onions, chopped finely

1 loaf thinly sliced white bread (I used Mrs. Baird's), crusts removed

1/4 cup sesame seeds (optional)

Process shrimp and eggs in a food processor until almost smooth. Add the butter and process until you can only see small bits in the paste. Add the truffle oil, salt, and white pepper, and process just enough to combine (a few seconds). Move to a small bowl, and fold in the green onions and water chestnuts. Store in refrigerator until ready to cook.

Place bread slices on a rack on a baking sheet. Dry the bread in a 200F oven for approximately 15 minutes per side. Cut the bread slices into triangles or squares. Using a knife, spread shrimp paste over the top of each bread portion. Sprinkle with sesame seeds. You can fry the shrimp toast in a fryer (at 350F) or in a frying pan with a thin layer of oil on the bottom over medium heat. Always add the shrimp toast with the shrimp paste facing down to start, no matter which method you choose. Flip after the top is finished cooking to allow the toast to crisp. Drain on a paper towel and serve immediately.

Singles' Awareness Day

2007-02-14T19:36:00.000-08:00

Just a short Valentine's Day post. My mother requested a rich chocolate cake without too many carbs, so we finally settled on Tyler Florence's Cracked Chocolate Earth, also known as flourless chocolate cake. Now, I watched him make the cake on his show, and it was a dismal flop, quite literally. Flourless chocolate cake is actually a kind of souffle, relying on the strength of the eggs to hold the whole thing up, so unless you're really steady of hand and just leave it to do its thing in the oven without constantly poking it, the whole thing falls and sags. I'm sure Tyler was a bit rushed and that explains his results, but my unhurried example turned out beautifully. And you always know that even if it falls, it's still scrumptious!

Tyler's recipe calls for unsweetened fresh whipped cream, but I thought it needed a little powdered sugar in the mix. Not too much; just enough to sweeten it slightly. I also served each slice with a couple of blackberries (raspberries would have been delicious, too), since the slight tang of the berries works well with the dark chocolate. Make sure and sprinkle the cake with powdered sugar!

I Love Apricots

2007-01-29T20:10:00.000-08:00

Okay, so I don't LOVE apricots, even the fresh ones, but there's something about apricots and lamb and couscous that really does it for me. Makes my mouth water just thinking about it. My mom is not a big fan of lamb, so I'm always looking for something new to do so that she forgets how gamey she thinks it tastes. I found a pretty good recipe for apricot lamb chops, and decided that I definitely needed to continue the apricot theme with a boxed couscous spice & nuts mix. I added chopped dried apricots with the mix, and it definitely helped the flavor along. I also made some heavenly carmelized cauliflower that beats all previous cauliflower I have ever eaten.

The recipe for the lamb chops came from Cooking Light magazine. I have duplicated it below, with my changes of course!

Apricot Lamb Chops

1/2 cup apricot preserves or jam

2 tsp Dijon mustard

1 tsp garlic, minced

1 tsp soy sauce

1/2 tsp Worchestershire sauce

1/4 tsp salt

1/8 tsp ground cinnamon

1/8 tsp ground black pepper

8 lamp chops, trimmed of excess fat

Olive oil

Combine first five ingredients in a small bowl and set aside. Sprinkle lamb chops with salt, cinnamon, and pepper on both sides. Heat a skillet over medium-high heat. Drizzle with olive oil and add lamb when hot. Cook for five minutes on each side (for a little bit of red in the middle) or longer for well done. Remove the pan from the heat and pour the apricot mixture on top. Turn the chops in the mixture to make sure they are well-coated. You can set the pan over the warm burner briefly to melt the jam and thin the sauce a bit. When serving, spoon the excess sauce over the chops.

Tiny Tapas

2006-12-31T08:56:00.000-08:00

I recently bought a wonderfully thick book on Spanish tapas at Half Price Books, so I decided it was time to delve in. My initial experience with tapas made me a little ill, but I naturally assumed that it was something the restaurant added that didn't agree with me. So it was time to make my own.

The difficult part about tapas is choosing which dishes, out of the vast parade of goodies, that you want to perfect and display. And in my case, they also have to be palatable to a group of meat-and-potatoes Americans. (That means no squid in its own ink or cow innards.) I finally settled on a pretty well-rounded menu: Deviled Eggs, assorted olives, Sauteed Garlic Mushrooms, Lemon & Garlic Chicken, Roasted Tomatoes with Thyme, Shrimp Risoles, and Baby Potatoes with Aioli. I was also hoping for Tiny Meatballs in Almond Sauce, but I'm only one person, and that's a lot to cook, so I had to settle. Now, I don't think it's a good idea to type all the recipes in here for public plundering (especially since it's against copyright law), but I will post pictures and tell a little about the cooking of the dishes.

* The mushrooms were very easy to make, and I learned a new trick on getting the water out while cooking them. If you cook the mushrooms at high heat until the absorb all the oil, then turn the heat down to medium, the liquid starts coming out. Then you can turn the heat back up and finish sauteing them.

* The tomatoes were good, but the cookbook had too long of a cooking time (or too hot of an oven) listed, so they looked more like sundried tomatoes than I would have liked. And the garlic cloves were overcooked, too. That's the only part I hate about new cookbooks - having to fix things that don't work right the first time around.

* The chicken was nearly perfect and very delicious. All the lemon peel and juice made it very fresh tasting.

* The baby potatoes boiled up perfectly, but the cookbook gets an 'F' for the Aioli sauce recipe. It says to make it in a food processor, but there's not enough liquid for the food processor to work properly, so it was a huge flop. The oil separated out of the sauce early on. I'm definitely using something else next time. Maybe a blender. Or a mixer with a whisk attachment.

* I made the dough for the shrimp risoles from scratch, but in reality, if I make them again, they're getting refrigerated croissant dough. I'm not sure they were tasty enough to warrant the amount of effort that went into folding multiple layers to make a flaky crust. Actually, I don't think I'll make these again. They weren't stunning or particularly flavorful, and all the oil from having to deep-fry them made me sick.

Thanksgiving Feasting

2006-11-28T12:58:00.000-08:00

I know it's probably a bit late to be blogging about Thanksgiving festivities, but this time of year I always feel like I have too much to do, and no time to do it in. For this year's Thanksgiving, my family had a pretty normal spread, but I did bring a few newcomers to the table. One was an amazing Roasted Butternut Squash Soup, but alas, I have no pictures, and it was quickly gobbled up. The recipe was a combination of Alton Brown and Emeril, but with my own spices. Then I made some Brussels sprouts a la Giada di Laurentiis and some very yummy Haricot Verts Almandine. For dessert I contributed a French Apple Tart that I saw Sara Moulton cook, but it's in Gourmet magazine, and much harder to make than she lets on. Everything was delicious, and we all ate until our stomachs were ready to split open, so I feel the cooking was successful in every way!

Roasted Butternut Squash Soup

2 1/2-3 pounds butternut squash
4 tbsp olive oil, divided use
1/2 medium onion, chopped
2 cloves garlic, chopped
1/2 cup carrot, thinly sliced
2 cans chicken stock
1 tsp honey
1/4 tsp nutmeg
1/2 tsp cinnamon
Salt
White pepper
1/2 cup heavy cream
Fresh chives (for garnish)

Preheat oven to 400F. Cut squash in half, and brush flesh with 2 tbsp olive oil. Sprinkle with Kosher or sea salt and white pepper. Roast for 30-35 minutes, or until flesh is soft. Let squash cool. Scoop flesh from the shell of the squash and set aside.

In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, and cook, stirring often, until they begin to brown, about five minutes. Add the carrot. Cook for one minute, and then add squash flesh, chicken stock, and honey. Bring to a boil, reduce heat, and simmer for ten minutes, or until the vegetables are tender. Remove from the heat and puree the soup using and immersion blender or transfer to a food processor. Puree until smooth. Return to the heat and add the cream. Season with nutmeg, cinnamon, and additional salt and white pepper. Serve topped with fresh chives.

The Brussels sprouts with Pancetta recipe is here. The Haricot Verts Almandine is here. The French Apple Tart is here.

Southern Favorites

2006-11-12T20:03:00.000-08:00

Today I made some fun Southern favorites that you can find in probably any soul food restaurant in the south. And they were also my first try at these recipes since I wasn't exactly raised on foods of the deep south. I made collard greens and buttermilk pie.

The collard greens turned out better than I would have expected. It's amazing how much a little bit of pork can brighten up any dish. The pie was also a lot more interesting than I would have expected from first look at the recipe. It turned out creamy and delicious, and was perfect with a dollop of whipped cream on the top. Both recipes are Emeril's. The collard greens can be found here, and the pie can be found here.

Steak Frites

2006-10-22T21:45:00.000-07:00

Okay, so I didn't make Steak Frites, but a cookbook about French bistro cooking, particularly steak frites, really got me motivated to try some good French homecooking for dinner. Since I wasn't really feeling in the mood for beef, I opted for a creamy rosemary pork with plenty of wild mushrooms. The mushrooms really added some good flavor and heartiness to the dish, and the rosemary was the perfect companion for the pork. On the side I added some twice baked potatoes, but instead of the usual cheddar cheese, I opted instead for brie. The brie gave the potato a much deeper, but light, flavor. I think it really worked. And since I'm also a spinach fan, I made French creamed spinach. The spinach leaves turned out tender and creamy, although I was a little worried at first about how the eggs I added would affect the final dish. For dessert I decided on a chocolate-orange tart. I needed two ingredients, which apparently are super-difficult to find: creme fraiche and candied orange peel. I can't tell you how many stores I went to. Luckily Central Market had the creme fraiche and a local grocery store had candied orange peel for fruit cakes (in 1 pound tubs...sigh), so it all worked out. All of the recipes mentioned here can be found in a book called Steak Frites by Pierre-Yves Chupin.

Cold Fronts and Chicken

2006-10-19T20:53:00.000-07:00

It's finally that time of year when the cold fronts move through Texas and cool us off a little. But when those fronts move through and the air gets a little crisp in the mornings, it makes me want to eat something very special that my mother only makes once in a blue moon. She has withheld the recipe for this particular treat for all of my 28 years until I have finally figured out how to make it. And what is this delectable treat that makes my mouth water at its name? Chicken and Dumplings. Yes, something so simple makes my stomach growl in anticipation hours prior to the meal. And now I finally have a recipe.

When making the dumplings, you have several options. Option 1: Cut the dough into strips 1X4". Option 2: Use a 1 1/2" biscuit cutter to make little rounds of dough. Option 3 (the one I used): Use a fancy Japanese cutter to make little flowers. All of these will yield the same delicious results. My mom uses option 1 since it's the easiest.

Chicken Stew with Sage Dumplings

1 5-pound chicken

1 stalk celery (including leaves), cut in thirds

1 small onion, quartered

1 carrot, cut in half lengthwise, then into thirds

15 leaves fresh sage

Salt

Pepper

2 cups flour

1 tbsp baking powder

3/4 teaspoon salt

3 tablespoons butter

1 cup milk

8 large leaves fresh sage, chopped finely

3 tablespoons cornstarch

Remove any internal organs from chicken and place in a large pot. Stuff cavity with 10 sage leaves. Add celery, onion, carrot, and 5 remaining sage leaves to the pot. Add water to cover chicken. Heat to boiling over high heat, then reduce heat to medium and simmer for an hour and a half, or until chicken is tender.

Remove chicken from broth and let cool. When chicken is cool to the touch, remove skin and discard. Pull meat from the bone in finger-size chunks and set aside. Discard bones (or use them to make chicken broth for other dishes). Cool chicken broth and refrigerate until fat collects on the top. Strain the fat from the top and then return the broth to the heat. Add chicken back to the broth.

Combine flour, baking powder, salt, and sage in a medium bowl. Heat butter and milk over medium heat until milk is hot and butter is melted. Pour over dry ingredients and stir with a fork just until moistened. Turn out onto a floured surface and, using a floured rolling pin, roll to 1/4" thickness. Cut into strips, rounds, or other shape. Bring broth to a boil. Drop dumplings in one at a time in different areas of the pot so that the dumplings do not stick while cooking. When all of the dumplings have been added, let the broth boil for another five minutes, then turn down the heat to medium.

In a separate bowl, mix cornstarch with broth from the pot to form a thin paste. Add back to the pot and stir until the whole mixture thickens moderately. Serve hot.

Fall Festivals in Dallas

2006-09-30T22:16:00.000-07:00

This is the time of year for fall cultural festivals in Dallas, so I'm going to blog about some of the ones I've been to this time of year. So far I've been to three, the German Oktoberfest in Addison, the Japanese Fall Festival, and the Greek Food Fest. All have been great experiences.

The Oktoberfest is held each year in Addison, and being part German, my family goes every year. I hate to report that the food gets worse every year, though. This time, instead of German potato salad with our weisswurst, we were presented with American deli-style potato salad. Blech! And the sauerkraut was...bland. The food gets a D. It isn't even worth a picture. Outside the main tent we had some potato pancakes and a bratwurst sandwich that were infinitely more satisfying, if not exactly traditional Oktoberfest fare. The beer was good, both Oktoberfest and Hefeweissen. And I got a huge kick out of watching my sister and her boyfriend do the chicken dance; that may have been the highlight of the evening.

The Japanese festival was an almost unadvertised festival held by the Dallas Japanese Association. It was still super crowded, but a lot of fun. The food ran the gamut from sushi to curry rice to dango to grilled eel to chicken teriyaki. I happily munched away while watching a group of tiny girls in yukata sing children's songs. Later we got to see some teenagers flex their j-pop idol muscles, and while not a super-smooth performance, it was amusing. I thoroughly enjoyed myself, especially when I spotted the traditional goldfish scoop game (kingyo-sukui) for the kiddos.

The most recent festival is the Greek Food Festival held at the local Greek Orthodox church. My mom and I opted for the prepared lunch which included Chicken Origanato, Keftethes (meatballs), rice, spanakopita, Greek salad, feta cheese cubes, and olives. It was definitely worth the money. I also tried some dolmathes (stuffed grape leaves) and a baklava sundae. The baklava was super sweet, but the creaminess of the ice cream cut it just enough to be delicious.

After eating we got to watch various children do traditional dances in authentic costumes. We also walked through a small display of replicas of Greek statues and art work. But what really drew the eye were the beautiful color pictures of Santorini. The sea there is simply and stunningly blue. Afterwards we walked through the sanctuary of the church itself and admired all the Byzantine frescoes that adorn the walls. I have included a picture of the dome and alter area. Such lovely artwork!

Football Frenzy

2006-09-14T21:27:00.000-07:00

It's that time of year again. Time for the obsessive watching of your favorite college teams pummeling each other on the gridiron. And what would a college football game be without some serious tailgate food? I've never actually been to a real live tailgate party in the parking lot, but we had a contest at work to see which team could make the best replica. I must say that my team won the contest, and I think it was partly due to the amazing stuffed jalapenos that I presented. I've also never eaten stuffed jalapenos before, but I was assured these are scrumptious. I thought they had just the right level of spice, and I must admit the bacon really made them melt in my mouth. I found the recipe on Food Network. If you want a much spicier pepper, you can leave the seeds and membranes intact. I also prepared a family recipe shrimp dip for the occasion. Enjoy!

Joe's Screaming Stuffed Jalapeno Poppers

20 whole jalapenos
2 packages cream cheese, softened
4 cloves garlic, minced
1/2 cup oil-packed sun-dried tomatoes, finely chopped
2-3 tablespoons fresh basil, chopped
Salt
1 pound thinly sliced bacon

Cut a slit down each jalapeno pepper and gently remove seeds and membrane without breaking pepper open. Set peppers aside.

Beat cream cheese until smooth and creamy. Fold in garlic, tomatoes, basil, and salt to taste. Using a small spoon or pastry bag, stuff each pepper with cheese mixture until full, but not overflowing. Cut bacon slices in half and wrap half a piece around each pepper, placing seam under the pepper. If you really like bacon, you could use a whole slice for each pepper, but you would need more bacon than indicated above. Place wrapped peppers on a foil lined baking sheet. Set oven to broil, and place peppers under the heat for about seven minutes or until bacon is cooked and peppers gently blister. Serve with lots of water!

June's Shrimp Dip

1 (8 ounce) package cream cheese
1-2 tablespoons mayonnaise
1 cup sour cream
1 teaspoon Worchestershire sauce
1 (4-6 ounce) can baby shrimp, drained
1 1/2 tablespoons fresh chives, chopped
1 1/2 tablespoons pimento, chopped
Salt
White pepper

Beat cream cheese, mayonnaise, sour cream, and Worchestershire sauce until creamy. Gently fold in shrimp, chives, and pimento. Add salt and pepper to taste. Serve with vegetable sticks or potato chips.

Japanese/American Fish Fusion

2006-09-10T22:38:00.000-07:00

I'd had some really good salmon at some Asian buffets, but I could never figure out the recipe. I knew it had miso paste in the topping, but beyond that I was clueless. Well, I finally found the recipe in a Japanese cookbook that I purchased at Half Price Books. Turns out the topping is a mixture of mayonnaise and white miso paste. The mixture is spread on top of the salmon, and then shredded cheddar cheese is sprinkled on top along with a little bit of Japanese seven spice powder. The whole thing is cooked in an aluminum foil packet to keep in the moisture. I decided to make it with a side of boxed coconut rice, sauteed haricot verts, and fresh champagne grapes. A perfect late summer treat!

American Style Birthday

2006-09-07T17:42:00.000-07:00

So last weekend was my dad's birthday. He's not a big fan of strange new tastes or odd smells and colors, so I went easy on him. We decided to be very traditional and have rotisserie chicken, potato salad, deviled eggs, and cake. But not just any potato salad. Fingerling Potato Salad with Stilton Cheese. The recipe comes from this great little restaurant halfway between Athens, TX and Palestine, TX. It's called Beverley's Restaurant, and it's inside of BK Ranch's main building. I loved it at first bite. Luckily the recipe was online for me to plunder.

As for cake, my dad requested coconut. It looks like a giant snowball, and normally my mother makes this cake for Christmas since she misses snow so much. She hasn't made it lately since my little sister has decided she doesn't like coconut, so I guess my dad had a craving. I changed the recipe a little to get a more modern cake (courtesy of Paula Dean) to support the delicious pudding filling. I'm still iffy on the icing, but for now, it stays as is. This recipe was apparently handed down through my family, and I'm told my grandfather loved it so much he had his sister make multiple cakes so he could keep some frozen for later!

Fingerling Potato Salad with Stilton Cheese

1 pound fingerling potatoes of various colors
2 ounces Stilton blue cheese, crumbled
3 slices Applewood smoked bacon, cooked and crumbled
2 tablespoons shallot, minced
2 teaspoons garlic, minced
2 teaspoons parsley, chopped fine
2 teaspoons chives, chopped fine
4 tablespoons olive oil
Juice of one lemon
Salt & white pepper

Place potatoes in a pot and cover with cold water; season well with salt. Cook potatoes over high heat until almost cooked in the center. Pierce potato with a toothpick to test for doneness. Remove the potatoes from the pot and spread on a baking sheet; place in refrigerator to cool. Once potatoes are cool, slice them and place in a mixing bowl. Add the rest of the ingredients and toss salad to mix. Season with salt and white pepper.

Coconut Cake

2 sticks butter, softened
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup coconut milk
1 teaspoon vanilla extract

Pudding:
8 eggs yolks
4 cups milk
1 cup sugar
2/3 cup cornstarch
6 tablespoons orange-flavored liqueur
2 cup shredded sweetened coconut

Icing:
1 1/4 cups light corn syrup
2 egg whites
Salt
1 teaspoon vanilla extract
2 cups shredded sweetened coconut

Preheat oven to 350F. Grease three 9" pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for six to
eight minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25-30 minutes or until done. Cool in pans five to ten minutes. Invert cakes onto cooling racks. Cool completely.

In heavy two-quart saucepan, mix egg yolks, milk, sugar, cornstarch, and liqueur with a wire whisk until well blended. Over medium heat, cook, stirring constantly, until mixture thickens (about ten minutes). Remove from heat. Cover custard surface with wax paper; refrigerate until well chilled, about 1 1/2 hours.

When custard is cool, mix in coconut. Slice cakes in half to make six layers. Slowly build up the cake, filling with custard between layers.

In one-quart saucepan over medium heat, bring corn syrup to boiling. Remove from heat and set aside. In large bowl with an electric mixer set at high speed, beat egg whites and a dash of salt until soft peaks form. Slowly pour the syrup into the egg whites while continuously beating. Beat six to eight minutes or until frosting is fluffy and forms stiff peaks when beaters are raised. Beat in vanilla. Frost cake completely. Pat coconut onto top and sides of cake until the cake is completely coated. Refrigerate to set.

Indian Spice to Break the Heat

2006-09-03T19:28:00.000-07:00

Wow...I haven't blogged in a couple of weeks. But I've still been cooking! Time to catch up. This past weekend I made a nice Indian dinner that I've made before, but it's always so satisfying that it has ended up in my usual rotation. It consists of chicken shahi korma, saag paneer, and saffron rice. It takes a while to cook, but it is well worth it. The shahi korma can be made with lamb or beef stew meat, but if using beef, it needs twice as long to simmer. The paneer in the second dish is a type of Indian cheese. I found it at a specialty grocery. Also, the yogurt in the ingredient list is a thicker yogurt than the regular Dannon that's in your local store. Use Greek or Indian yogurt; it's much creamier!

Chicken Shahi Korma

4 cloves garlic
1 inch cubed fresh ginger, peeled
1 ounce blanched, slivered almonds
3 tablespoons water
1 pound boneless, skinless chicken thighs, cubed
5 cardamom pods
3 whole cloves
1 stick cinnamon
1 small onion, sliced into rings
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
5 fluid ounces (or about 3/4 of a cup) whipping cream
1/4 tsp garam masala
1 teaspoon saffron threads

Put the garlic, ginger, almonds, and water into a small food processor and blend until the ingredients form a paste. Set aside.

Add some oil to a large skillet and when hot, add chicken cubes. Cooking in batches, brown on all sides and then place in a bowl to rest. Add cardamom, cloves, and cinnamon to remaining oil in pan and stir for about 10 seconds. Then add onions and brown. Turn the heat to medium and add the paste from the food processor. Add the ground coriander, cumin, and chili powder. Stir and cook the mixture for three minutes; add the cooked chicken along with any accumulated juices. Add about a cup of water and bring the mixture to a simmer. Cover and cook for one hour, checking mixture, stirring, and adding water as necessary. When the hour is almost up, don't add any more water and allow mixture to thicken slightly. Pick out the cardamom pods, cloves, and cinnamon stick; discard. Add the salt, cream, garam masala, and saffron. Mix well. Serves 4.

Saag Paneer

1 medium onion
6 cloves garlic
1 ounce fresh ginger, peeled
1 package (16 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup plain yogurt
1/2 buttermilk
1 teaspoon chili powder
2 teaspoons garam masala
1 cup whipping cream
1 package (9 ounces) paneer, cut into small cubes
Salt

Put the onion, garlic, and ginger in a small food processor and blend until the ingredients form a paste. In a medium saucepan, combine paste from food processor, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for about twenty minutes. Pour the mixture carefully into a food processor and blend until slightly smoother, but not completely a green paste. Return the mixture to the pan and add the whipping cream and the paneer. Simmer another ten minutes to warm the cheese. Serves 6.

Saffron Rice

1 cup basmati rice
1 1/2 cups water
3 tablespoons milk
1 teaspoon saffron

Bring water to a boil in a small saucepan. Add rice and stir. Cover and reduce heat to low. Cook for 15 to 20 minutes until all the liquid is absorbed. The rice should be a little dry. Heat milk and saffron in a small bowl in the microwave or in a small pot on the stovetop. Pour over the rice and mix in. Set aside for five minutes with the lid on so the rice can absorb the milk. Serves 4.

Hatch, NM Celebrates

2006-08-20T16:07:00.000-07:00

Every year there's a shipment of green chiles that come from Hatch, NM. They get roasted in giant roasters and sold in bulk. And then everyone makes delicious recipes in celebration. I wanted to participate at home this year since Tex-Mex cooking has become so close to my heart, so I made a green chile dinner in honor of the yearly chile festival.

First I decided on some green chile chicken enchiladas. The mild chiles are perfectly matched with the delicate chicken, and these enchiladas were a hit. To go with them I served my own Spanish rice and a mixture of zucchini and corn called calabacitas that is popular in New Mexico. Everything turned out really well, including the guacamole, so here are the recipes:

Hatch Green Chile Sauce

2 tablespoons vegetable oil

1/2 cup onion, finely chopped

1 clove garlic, minced

1 tablespoon flour

2 cups chicken broth

1 cup roasted Hatch chiles, peeled and chopped

4 small tomatillos, husk removed, chopped

1/4 teaspoon ground cumin

Salt

Black pepper

Heat a skillet over medium heat, and add the oil when hot. Add the onion and garlic, and saute until soft, about five minutes. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, but make sure that it doesn't brown. Slowly add the broth, while stirring, until smooth. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about fifteen minutes. Add salt and pepper to taste.

Green Chile Chicken Enchiladas

3 cups rotisserie chicken, pulled into bit-size pieces

1 can cream of mushroom soup

2 roasted Hatch green chiles, peeled and chopped

12 yellow corn tortillas

Vegetable oil

Green chile sauce

2 cups shredded Monterey Jack cheese (Pepper Jack or Queso Blanco cheese is also okay)

Spray a large glass dish (13"X9") with cooking spray and set aside. Preheat oven to 350F.

In a large bowl, mix chicken, cream of mushroom soup, and chiles. Set aside. Heat oil in a skillet over medium heat. Add tortillas, one at a time, and cook briefly on both sides (about five to ten seconds) until soft. Immediately remove the tortilla to the prepared dish. Spoon chicken mixture down the center of the tortilla and fold both sides over to form a tube. Make sure the seam is on the bottom before moving to the next tortilla. Repeat steps of cooking and stuffing tortillas until all tortillas are in the large dish.

Pour green chile sauce evenly over the enchiladas. Sprinkle cheese over the top. Place in hot oven and cook for approximately 20 to 30 minutes, or until bubbly and cheese is melted.

Calabacitas

3 zucchini squash, sliced into half-moon shapes

1/2 cup onion, chopped

2 tablespoons butter

1/2 cup roasted Hatch chiles, peeled and chopped

2 cups cooked whole kernel corn (fresh corn cut from a cob is better than canned!)

1 cup heavy cream

1/4 cup shredded Monterey Jack cheese

Sauté the zucchini and onion in the butter until the zucchini is tender. Add the chile, corn, and cream. Simmer the mixture for fifteen to twenty minutes to thicken the sauce. Add the cheese and heat it melts.

Frog Rice?!

2006-08-13T18:05:00.000-07:00

Since it's super hot outside, and also super hot inside my apartment, I decided that I needed a vacation. Preferably a cruise to the Caribbean. But since I don't have any money, I decided to just cook a meal that made me feel like I was in the Caribbean. I decided to go with Puerto Rican cuisine since I haven't had much exposure to it.

After looking at a lot of recipes on the internet for various Puerto Rican specialties, I decided to avoid the traditional arroz con pollo (chicken and rice) and pork recipes. What I came up with was a chicken stew, green rice, avocado and tomato salad, plantain chips, and of course, a tempting dessert. Most of the dishes are pretty cut and dry, but the green rice really fascinates me. It's Spanish name is Arroz Coqui Coqui, and it appears it was named after a little green frog native to Puerto Rico called the Coqui. So cute! I didn't add as much cilantro as the recipe calls for since my dad tends to be a little suspicious of food that's a color other than what he expects, but I'm sure it's delicious either way.

I also decided that it's not really Caribbean food unless you make some plantains. Plantains resemble bananas, but they're harder, not as sweet, and taste more like a potato. I think more and more stores carry them, but it could just be because I live in Texas.

The chicken dish requires a special ingredient called sofrito. Sofrito is a mixture of green pepper, onion, cilantro, garlic, and an herb called recao. I had quite a time trying to locate some recao since it's also called culantro, long coriander, ngo-gai, Mexican coriander, and saw tooth. In the end I finally found it at a Thai grocery (after the produce guys at Fiesta looked at me like I was crazy)! I'm not sure if sofrito is available pre-made, but I made my own batch since it can easily be frozen.

After making the chicken, rice, and plantains it was really hot in my kitchen, so I threw together a little salad. I used two small Hass avocados, three medium tomatoes, half a cup of chopped red onion, and about a fourth of a ripe papaya. I cubed everything up, and then I tossed it with salt, pepper, and apple cider vinegar. I'm not really used to eating papaya since it's not sold much in regular grocery stores, but I think it really worked in this salad. Yum!

I was a little lost when it came to dessert since I didn't want to make anything to heavy or extravagant, but when I saw that the Puerto Ricans have a version of the rice pudding I love so much at Thai restaurants, I knew exactly what I was making. I think this dessert may be one of my favorites. It's creamy, warm, and comforting, even in the middle of summer. The mango really adds to the layers of flavor. The name literally translates to rice with milk.

Sofrito

8 stems of cilantro
1 medium green bell pepper, chopped coarsely
1 clove garlic, crushed
1 small onion, chopped coarsely
6 leaves of recao, stems removed
1 tablespoon olive oil

Drop all ingredients but olive oil into a food processor and puree. While processing, add olive oil in a stream.

Chicken Stew (Pollo Guisado)

4 boneless, skinless chicken breasts OR 2 breasts and 4 thighs
2 teaspoons salt, divided
2 medium potatoes, skinned and cubed
3 tablespoons sofrito
1 14-ounce can fire-roasted crushed tomatoes
12 small pimento-stuffed green olives
2 bay leaves
1 ounce green pepper, chopped
1 teaspoon olive oil
2 cups water

Put the chicken in a pot with enough water to cover by at least 1/2 inch. Add 1 teaspoon of salt. Bring the water to a boil, then lower the heat to medium. Cook the chicken for 45 minutes. Remove the chicken from the pot and discard the water. Cool the chicken for 15 minutes, then cut it into 1/2 inch pieces. Set aside.

In the pot the chicken was boiled in, add the sofrito, remaining 1 teaspoon of salt, crushed tomatoes, olives, bay leaves, green pepper, olive oil, and water. Bring the mixture to a boil, then turn down to medium low and simmer for 20 minutes, stirring occasionally. Add the chicken to the tomato mixture. Continue to simmer for one hour, stirring occasionally.

Coqui Coqui Rice (Arroz Coqui Coqui)

3 cups short or medium grain rice
1 stick butter
2 cans chicken broth
4 sticks celery, chopped finely
1 1/2 cups cilantro, chopped finely
1/2 cup slivered almonds
1 cup water

Wash the rice to remove the excess starch and drain until dry. In a large pot over medium high heat, melt butter. Add rice and stir often until the rice starts to turn golden brown. Add the rest of the ingredients; turn the heat down to medium. Cook until all the liquid is absorbed and the rice is soft, stirring occasionally.

Plantain Chips (Tostones de Platano)

3 green plantains
4 cups water
2 cloves garlic, crushed
2 tablespoons salt
Canola oil
Salt

Peel the plantains and cut them into diagonal slices about an inch thick. Add the garlic and salt to the water in a large bowl. Then add the plantain slices and soak them for about fifteen minutes. Fish them out of the water with a strainer, and reserve the water for later. Drain the plaintain slices on paper towels. Heat the canola oil in a frying pan. Add the plantain slices and fry, about three minutes on each side until light golden brown. Remove them from the pan and drain on paper towels. When the slices have cooled for about five minutes, place another paper towel on top and pound lightly with a fist. Dip the slices in the reserved salt water and drain again on paper towels. Fry the slices again until golden brown and crisp. Drain on paper towels and sprinkle with salt. Serve hot.

Rice Pudding (Arroz con Dulce)

3 cups water
1 teaspoon salt
2 cinnamon sticks
6 whole cloves
1 1-inch piece ginger, peeled and sliced thinly
1 14-ounce can coconut milk
1 cup water
1 cup short or medium grain rice
1/3 dried currants (raisins may be substituted)
4 tablespoons shredded sweetened coconut
1/2 cup sugar
2 mangos, peeled and cubed
Ground cinnamon and shredded coconut for garnish

Combine the first five ingredients in a large saucepan. Bring to a roiling boil, and then remove from the heat. Strain the liquid to remove the spices and return the liquid to the pot. Add the coconut milk and the extra water. Bring the liquids to a boil, but be careful that it doesn't boil over. Add the rice, currants, coconut, and sugar. Stir and reduce heat to medium low. Simmer until all the liquid is absorbed. Serve hot with cubed mango and garnished with ground cinnamon and shredded coconut.