Category Archives: Main Course

Sweet Potato & Red Lentil Curry Stew

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April 2013

Like the tumultuous teen years, April brings many ups and downs. April in Pittsburgh feels like summer, then winter, then fall…all in the course of one day, which is why there is still time for a bowl of spicy stew with the fresh, summery accent of basil. Share with friends or feed yourself for a week!

Soup and Spoon

Sweet Potato Curry 01

Sweet Potato & Red Lentil Curry Stew
Adapted from Food52
serves 4-6

Ingredients

1 Tablespoon olive oil
1 yellow onion, diced

3 cloves garlic, crushed
1 1/2 Tablespoons ginger, minced

2 pounds sweet potatoes (about two large), chopped into 1 inch chunks (or a little larger)
1/2 cup dry red lentils, rinsed and drained
1 can diced, fire-roasted tomatoes
1 teaspoon Cinnamon, ground
2 teaspoons Cumin, ground
1/2 teaspoon Turmeric, ground
dashes of Cayenne pepper (to taste)
1/2 teaspoon Sea salt (or to taste)

4-5 cups vegetable stock + extra as needed
1/4 cup creamy almond butter (or nut butter of your choice)

4 cups mixed greens (kale, chard, collards)
fresh basil, to taste
salted peanuts, chopped, to taste

Directions 

Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing until onion is getting translucent (about 3 minutes).

Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant.

Add the sweet potatoes, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock.

When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender.

If you need more broth as the mixture cooks, add it.

Add almond butter and stir well.

Using an immersion blender or a food processor, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.

Stir in the greens and let it wilt.

Season to taste, adding more salt and pepper as needed.

Serve, topped with fresh basil and crushed peanuts.

Chicken Noodle Soup Like Mom Makes

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February 2013

As a child, I had a love-hate relationship with my mom’s soups.

Bowl of Soup and Baguette

The timing of her homemade soup was always perfect. Though she did tell me to put on more layers instead of raising the thermostat (what do I put over a sweatshirt mom?), at least she filled my wintry, cold core with warmth. My childish objection, however, was the ramifications of using a home-cooked chicken- the occasional bone or bit of fat or tendon, which prevented me from slurping recklessly to the bottom of the bowl.

Spoonful of Soup

Then I grew up. I roasted many a chicken and saw how much remained to be used, so finally I did what mom did. I boiled that leftover chicken with plenty of vegetables, added too little salt and mixed in plenty of [brown rice] noodles. As I ate spoonful after spoonful, the warmth of nostalgia superseded all my childhood complaints. Now it’s just a love relationship.

Much like my mom’s main kitchen repertoire, this soup is recipe-less. Just wing it!

Thai Chicken Curry

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January 2013

With the sights, smells, sounds and whirling traffic patterns of India still whirling inside me, I was drawn to the curry element of this one-pot wonder from Bon Appétit (albeit a Thai chicken curry). In an effort to make the recipes of my monthly subscription, rather than just admire the beautiful food photography, I prepared this recipe for friends who had similar journeys still whirling inside them.

Thai Chicken Curry 01

An inexplicable potato-peeling zeal led me to overshoot the quantity of potatoes in this recipe, making my version thicker than the magazine photo I had admired, so choose your fancy. To potato or not to potato? One potato, two potato, three potato, four (pounds and then some)? Whatever your potato fancy, I do highly recommend sharing your version with good friends and the type of cocktails that improve as conversation flows and flavors come together!

Thai Chicken Curry 03

Thai Chicken Curry
Adapted from Bon Appétit
Makes 8-10 servings

Ingredients

2 teaspoons olive oil
4-6 ounces red curry paste (I used mild)
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 medium red onion, chopped
1 red bell pepper, cut into 1-inch pieces
5 pounds organic russet potatoes (1 bag), peeled, cut into 1/2-inch pieces (I may have gone a little overboard on potatoes)
1.5 pounds organic, skinless, boneless chicken thighs, cut into 1-inch pieces
1 can (13.5-ounce or 15-ounce) unsweetened coconut milk
Chopped fresh basil
1 cup cashews, chopped

Directions

Heat oil in a large heavy pot over medium heat.

Add curry paste and cook, stirring, until fragrant, about 1 minute.

Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.

Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes.

Divide curry among bowls, and top with basil and chopped cashews.

An Ode To A Cabin In Autumn: A Fall Flavored Lasagna

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September 2012

“Is not this a true autumn day? Just the still melancholy that I love – that makes life and nature harmonise. The birds are consulting about their migrations, the trees are putting on the hectic or the pallid hues of decay, and begin to strew the ground, that one’s very footsteps may not disturb the repose of earth and air, while they give us a scent that is a perfect anodyne to the restless spirit. Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” -George Eliot (Mary Ann Evans)

I do find autumn to be quite delicious, especially when fall’s flavors are layered between noodles and cheese! The original Bon Appétit recipe called for broccoli rabe, which I replaced with brussels sprouts. Firstly, I associate those mini cabbages with fall more than broccoli rabe, and secondly, that’s what was available at my grocery store. I also used a brown rice noodle for the health and flavor merits, and this recipe could easily become a gluten free staple if you use an alternative flour (I only had whole-wheat pastry on hand). Extra dashes of red pepper flakes, added to the squash roasting stage, made for a kick of spice, contrasted by hints of cinnamon and nutmeg in the béchamel sauce.  Enjoy with hot cider or hard cider before your migration to successive autumns!

Squash and Brussels Lasagna

Adapted from my food publication deity, Bon Appétit.

Ingredients

Filling

1 local butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
3 tablespoons olive oil plus more
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes

Fresh brussels sprouts (the typical grocery store sized bundle), rinsed, stalk removed and pulled apart into leaves

8oz fresh mozzarella, chopped
1/2 lb whole-milk ricotta
1 cup coarsely grated Parmesan
coarsely grated lemon zest from 1 lemon
1 Tablespoon minced fresh sage
1 Tablespoon minced fresh rosemary

Preparation

For the Filling

Preheat oven to 400°.

Place squash and 3 tablespoons oil in a large bowl; season generously with salt, pepper and red pepper flakes. Toss to coat squash evenly.

Transfer to a rimmed baking sheet, spreading out in a single layer, overlapping slightly.

Roast until tender but not mushy, about 15 minutes. Let cool.

Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper.

*DO AHEAD Squash and cheese mixture can be made 1 day ahead. Cover separately and chill.

Béchamel and Assembly

1/8 cup organic unsalted butter
1/8 cup whole-wheat pastry flour
2 1/2 cups (or more) organic half-and-half
Dash of freshly grated nutmeg and cinnamon
1 fresh bay leaf
Kosher salt, freshly ground pepper

10 oz Brown Rice Lasagna Noodles (Tinkyada)
3/4 cup finely grated Parmesan

Béchamel and Assembly

Melt butter in a large heavy saucepan over medium heat.

Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly.

Slowly whisk in 2 1/2 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming).

Add 1/8 teaspoon nutmeg and cinnamon and bay leaf.

Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milkshake–like consistency, about 10 minutes longer.

Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.

Ladle about 1/4 cup béchamel into a 11x9x2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers).

Layer 1/3 of squash over.

Scatter brussels sprouts leaves over the previous layer.

Dollop 1/3 of ricotta mixture randomly over greens.

Drizzle 1/2 cup béchamel evenly over ricotta mixture.

Repeat process 2 more times for a Total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan. Leftover noodles can be used for a freeform version with any leftover components.

*DO AHEAD Lasagna can be assembled 1 day ahead. Cover and chill. Return to room temperature before continuing.

Preheat oven to 375°. Bake lasagna uncovered until bubbly and starting to brown, about 45 minutes.

Turn oven to broil. Cook until browned and golden, 4–7 minutes.

Let rest for 20–30 minutes before serving.

No man can taste the fruits of autumn while he is delighting his scent with the flowers of spring. 
-Samuel Johnson

May you taste the fruits of delicious autumn! Bon appétit!

My Special’s One’s Birthday: A Most Memorable Main Course (Lamb Shank)

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April 2012

After enjoying my fair share of lamb shanks, I added “prepare a lamb entree” to my mental list of New Year’s food resolutions. My special one’s birthday proved to be the worthy occasion and proved I’m clearly not the type of kitchen adventurer who practices and fine tunes a recipe before serving it on a special occasion.  I embrace the risk and take the plunge!  The birthday boy said this was one of the top dinners I’ve made him so far which sounds a lot like “goal accomplished!”

In the realm of slow cooked meats, this recipe felt like cheating.  Less than three hours for tender, flavorful lamb that fell off the bone?  Don’t question it.  Just make it!

Lamb Shanks Fit For A Birthday
Adapted from Bon Appétit 

Ingredients

Black Forest Bacon Fat (I happened to have this in my skillet, but olive oil will work if you don’t have bacon fat)
1 large red onion, chopped (about 1 ¼ cups)
3 large whole garlic cloves

1 Tablespoon olive oil, divided
3 large lamb shanks (about 3-4lbs total)
Whole-wheat pastry flour (or AP flour)
2 cups dry red wine
1 can (14 oz) cherry tomatoes in sauce
.1 lbs dried porcini mushrooms
1 Tablespoons dried herbes de Provence
~1 pound organic carrots, peeled, cut diagonally into 1/2-inch-long pieces

Directions

Heat bacon fat in a skillet over medium heat.

Add red onion and garlic; sauté until onion softens, about 5 minutes. Transfer mixture to small bowl.

Sprinkle lamb shanks with salt and pepper; dust with flour to coat.

Heat 1 Tablespoon olive oil in a large pot over medium-high heat.

Add lamb and cook until brown, turning occasionally, about 12 minutes.

Add red onion mixture, wine, tomatoes with sauce, mushrooms, herbes de Provence, and carrots.

Stir to coat lamb with vegetable mixture.

Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes.

Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper.

DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.

Voila!

Easter Dinner (Part II)

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April 2012

The air was crisp, but the sky was brilliant blue!  It was the perfect Sunday afternoon for an Easter meal.

Two handsome gents arrived, and they had put a lot of effort into meticulous matching, right down to their identical socks (yes, you read it correctly- identical socks!).

Fortunately, I had set an Easter table worthy of such fastidiously fashionable fellas.

It was time to eat, but joining my table usually includes a rite of passage.  I’ll give you a hint- it rhymes with “if tile”… (please pardon my laser beam death stare!  Where did that come from?!?!)

The Easter Menu Breakdown…

Easter Ham Glaze

~2 1/2 cups Turkish apricots (all natural)
~ 1/2 cup Rum (Kraken)
1/2 cup organic orange juice concentrate
1/4 cup pure maple syrup
1/2 cup Bonne Maman peach preserves

Directions

Slice the dried apricots into fourths and soak in rum overnight.

Heat the apricots and rum in a saucepan over medium heat until boiling.

Reduce to a simmer and add orange juice concentrate, maple and peach preserves. Stir until well combined.

Add to black forest ham slices and bake in oven to warm the ham.

Pommes Anna
Adapted from America’s Test Kitchen Review

Pommes Anna

Ingredients

3lbs russet potatoes, peeled and sliced 1/16 to ⅛ inch thick
5 Tablespoons organic unsalted butter, melted
⅓ cup peanut oil
Salt and pepper
Grated pecorino romano cheese
Fresh thyme

Directions

Toss the potato slices with melted butter in a large bowl until the potatoes are evenly coated.

Adjust an oven rack to the lower-middle position and heat oven to 450 degrees F.

Pour the oil into a 10-inch cast iron skillet. Swirl to coat the skillet bottom, and set the skillet over medium-low heat.

Begin timing, and arrange the potato slices in skillet, starting in the center to form the first layer.

Sprinkle evenly with approximately ¼ teaspoon salt and pepper to taste.

Arrange the second layer of potatoes, working in the opposite direction of the first layer; sprinkle evenly with salt and pepper as in previous step.

Repeat layering potatoes and sprinkling with salt and pepper, until no slices remain.

Continue to cook over medium-low heat until 30 minutes elapse from the time you began arranging the potatoes in the skillet.

Use a 9-inch cake pan or a metal spatula to press down the potatoes firmly to compact them.

Cover the skillet, and place it in the oven.

Bake until the potatoes begin to soften, about 15 minutes.

Uncover the skillet, and continue to bake until the potatoes are tender when a paring knife is inserted in the center, and the potatoes near the edge of the skillet are browned, about 10 minutes longer.

Meanwhile, line a rimless cookie sheet or the back of a baking sheet with foil and coat it very lightly with oil.

Drain off the excess fat from the potatoes by pressing the potatoes into the skillet with the bottom of the cake pan or metal spatula while tilting the skillet to pour off the fat.

Set the foil-lined cookie sheet on top of the skillet. With hands protected by oven mitts or potholders, hold the cookie sheet in place with one hand and carefully invert the skillet and cookie sheet together.

Remove the skillet carefully.

Carefully slide the potatoes onto a platter.

Cut into wedges and serve with pecorino romano cheese and a thyme garnish.

Roasted Champagne Mangoes

Ingredients

1/2 cup organic brown sugar
1/2 cup orange juice concentrate
3 tablespoons organic agave syrup
4 champagne mangoes, peeled, pitted, cut into long slices

Garnish

1/4 cup crème fraîche or yogurt
1/3 cup natural unsalted pistachios, coarsely chopped

Directions

Preheat oven to 450°.

Stir first 3 ingredients in a large bowl until sugar dissolves.

Add mango chunks; toss to coat. Let marinate, tossing occasionally, for 10 minutes.

Place mango in a cast iron skillet; reserve marinade.

Roast mangoes for 15 minutes. Turn, brush with marinade, and roast until tender and caramelized, 10–15 minutes. Drizzle remaining marinade over; let cool slightly.

Eat plain or garnish with greek yogurt and pistachios.

Sauteed Asparagus with Sesame Lime Dressing

Ingredients

juice from 1 honey tangerine
1 Tbs. sesame oil
1/4c low sodium soy sauce
1/2 cup fresh lime juice
1Tbs. black sesame seeds

You remember that cake!  I already talked about that lovely little layer cake.

Lobster By Night/Lobster By Day

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Lobster by Night
March 2012 

It had been a while since the two of us had gathered at my dining room table, so I proposed a date of the domestic sort.  As I began menu scheming, I turned to the stained and tattered pages of my trusted America’s Test Kitchen magazine, through which I have faithfully been working.  When I saw a lobster recipe with the words “lazy man” in the title, I found that weekend’s winner!

Yes, that is frozen lobster.  I love him (↓), and I love a special dinner, but I was in no way prepared to teach myself how to thwack a bright red, living thing with grabbers and claws! Sorry friends.  Not this time!  My other justification was this- if I am going to teach myself how to thwack a bright red, living thing with grabbers and claws, I’m not going to cut up the meat and bake it in a gratin.

The recipe had me with this opening description…

Lobster is a classic choice for an elegant dinner for two.  Most people boil or steam their crustaceans and serve them whole with a side of drawn butter.  While there’s nothing wrong with this simple, traditional approach, fumbling around with a cooked lobster, hammering down on shells and poking around for meat isn’t exactly a tidy affair.  I wanted a refined lobster dinner for a couple that delivered the sweet, rich flavor of lobster and didn’t require a bib to eat.  - Dan Zuccarello, America’s Test Kitchen Books

Lazy Man’s Lobster for Two (By Night)
Adapted from America’s Test Kitchen magazine

Filling

1 Tablespoon olive oil
1 shallot, minced
1 Tablespoon fresh thyme
Dash of cayenne pepper
4 teaspoons whole-wheat pastry flour
1/4 cup red wine (cabernet sauvignon)
8 oz vegetable broth
1/3 cup organic heavy cream
12 ounces lobster meat (frozen), chopped coarse
1 Tablespoon minced fresh sage
Yakima smoked salt
Pepper

Topping

1 slice high quality wheat bread
3 Tablespoons grated Pecorino Romano cheese
1 Tablespoon minced sage
1 teaspoon olive oil
1/8 teaspoon paprika

For the Filling

Heat the oil in a 10-inch skillet over medium heat until shimmering.

Add the shallot and cook until the shallot is softened, 2-3 minutes. Stir in the flour and cook for 30 seconds.

Stir in the red wine and simmer until it has nearly evaporated, about 2 minutes.

Stir in the thyme and cayenne.

Whisk in the broth and cream and simmer until the liquid has thickened and reduced to ¾ cup, 10-12 minutes.

Off the heat, add the cooked lobster meat and sage. Season with salt and pepper to taste.

Divide the mixture evenly between two 2-cup gratin dishes (or similar baking dish).

For the Topping

Adjust an oven rack to the middle position, and heat the oven to 400 degrees F.

Pulse the bread in a food processor to coarse crumbs, about 10 pulses.

Combine the bread crumbs, the pecorino, sage, oil and paprika in a bowl.

Sprinkle the topping evenly over the gratins.

Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.

Let cool for 10 minutes before serving.

Salad

Goose Creek Farms Mizuna
2 champagne mangos, peeled, pitted and sliced
1 avocado, sliced
green peas

Dressing

Juice from 1 honey tangerine
1 Tbs. sesame oil
1/4c low sodium soy sauce
1/2 cup fresh lime juice
1Tbs. black sesame seeds

My own personal mixologist shook up one of my favorites:

Buffalo Trace bourbon
AITA Snap
Peychaud’s bitters
Dried cherries rehydrated with bourbon

Well, he actually shook up TWO of those for me!

Lobster by Day

The recipe said “Lazy Man’s Lobster For Two,” but that “two” would have to refer to two rather large and very hungry New Englanders as far as I can tell.  Accordingly, “two” for us meant two meals, and our leftovers  transformed into a delicious brunch!

Babies’ first ever poached eggs (a team effort in progress)…

Lazy Man’s Lobster For Two (By Day)

(from the bottom up)
Whole wheat bread, toasted
Speck
Cahill Irish Whiskey Cheese
Leftover Lazy Man’s Lobster (see recipe above)
Poached eggs (from local/free-range eggs)
Smoked black pepper

Leftovers are just new opportunities I say, so Happy Leftovers!

ps:  That’s some leftover Post Patty’s Brunch French Toast on the other side of the plate.  It was quite the morning in the dining room!

Header_Persistance

Progress and Persistance (Cabin Weekend, Part V)

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March 2012

More years ago than I care to admit, I found myself staying in an enviable adobe house in the Arizona desert as part of a volunteering trip.  Each volunteer was in charge of one dinner.  College freshman me was not the With The Grains me, and I was completely out of my element.

My dinner “menu” was a sad “taco” comprised of a canned trio of beans, salsa from a jar and a sad excuse for cheese (I was still under the impression “low fat” was something I should seek on a label).  Though the diners were positive in their reviews, I can only assume that taco meal was lackluster to say the least.  Fast forward to a dinner at the special cabin in the woods, and I do say so myself- I have progressed tremendously!

While I was busy in the kitchen witnessing my full progression, he was busy proving persistance pays off…

… pays off in the form of 1000 pieces forming a sea bass(?).  ONE THOUSAND PIECES!  He did it allllll by himself too!  I literally did not help in the least bit, and my dorky heart fluttered a bit at the sight of his nerdy puzzle persistance [bordering on obsessiveness].

Beef Enchiladas
(A far cry from sad “tacos”)
Adapted from America’s Test Kitchen Review 

Ingredients

3 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon organic brown sugar
1 Tablespoon unsweetened cocoa powder
Salt
~1 lb local beef chuck flat iron steaks
1 Tablespoon olive oil
2 red onions, chopped (~2 cups)
1 (15 oz) can organic tomato sauce
1/2 cup water
8 oz organic cheddar and monterey jack cheese, shredded (~2 cups)
1/3 cup cilantro
1/4 cup chopped canned pickled jalapeños
12 (6-inch) corn tortillas

Directions

Combine the garlic, chili powder, coriander, cumin, sugar, cocoa powder and 1 teaspoon of salt in a small bowl.

Pat the meat dry with paper towels and sprinkle with salt.

Heat the oil in a Dutch oven over medium-high heat until shimmering.

Cook the meat until browned on both sides, about 6 minutes.

Transfer the meat to a plate. Cut the meat into strips and set aside.

Add the onions to the pot, and cook over medium heat until golden, about 5 minutes.

Stir in the garlic mixture and cook until fragrant, about 1 minute.

Add the tomato sauce and water and bring to a boil.

Return the meat and juices to the pot, cover, reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a spoon, about 1 ½ hours.

Adjust an oven rack to the middle position, and heat the oven to 350 degrees.

Strain the beef mixture over a medium bowl, breaking the meat into small pieces; reserve the sauce.

Transfer the meat to a bowl and mix with 1 cup of cheese, cilantro and jalapeños.

Spread 3/4 cup of the sauce in the bottom of a cast iron skillet (I used an 11 inch skillet).

Spread 1/3 cup of the beef mixture down the center of each tortilla, roll the tortilla tightly, and set in the skillet, seam side down.

Repeat with the remaining tortillas and beef mixture (squish if need be).

Pour the remaining sauce over the enchiladas and spread to coat evenly.

Sprinkle the remaining 1 cup cheese evenly over the enchiladas.

Wrap the baking dish with foil, and bake until heated through, 20-25 minutes.

Remove the foil, and continue baking until the cheese is bubbling and has browned slightly, 5-10 minutes.

Serve to a puzzle pro (who may be convinced to take a break in order to mash up some guac), and enjoy how far you have come in life!

Header_I Like You

Valentine’s Day Observed: The Dinner With My Valentine!

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February 2012

It was time to put all the Valentine’s Day plans onto one table, for one meal, with one special Valentine!

I washed off the beet stains [as best I could], dusted off the flour, crafted some skewers, set the table in a brand new way and somehow managed to shower and put on a dress before the designated dinner time. Our Valentine’s Day Observed was about to begin!

The Menu

♥

Heart Beet Ravioli
Charcuterie Plate
Heirloom Wheat Bread 
Heart Beets Salad
Chocolate Hazelnut & Cherry Cakewich

♥

Lots of wine!

Beets Are Red & Cheese Are Blue:  A Charcuterie Plate 

Danish Blue Cheese Hearts
Roasted Beet [Heart]
Speck & Honey Maple Ham
Fig Hearts
Cranberry Orange Chèvre
Raspberries

*The fig, blue cheese and raspberry combined best with a drizzle of honey on a slice of the heirloom wheat bread.

Heart Beets Salad

Roasted Red Beets
Endive
Radicchio
Blood Orange Segments
Honey Toasted Pecans
Raspberries
Fresh Mint
(play it be ear…or by heart… or by bad puns?)

Dressing
Olive Oil
Dijon Mustard
Balsamic Vinaigrette
Maple Syrup
(mix to taste)

Remember I said “Lots of Wine?”  I wasn’t kidding!  We first gave a proper toast and a “sip”…

Then we gave proper attention to the food on the table.  We both really appreciate good food, and that shared interest means a lot to me!

Then we just acted weird because we do that a lot… (I guess the photo only makes me look a little weird, but don’t let him fool ya…look at that stare)!

The libations theme for the night was wine, but the theme for Valentine’s Day gift giving was Let’s Learn To Mix More!  I couldn’t resist throwing in a little Black Velvet and that cool southern style (via Canada), plus an infographic to teach us much, much, more mixology  I’m looking forward to a wee baby cocktail in one of those little chocolate cups.

There’s just one more element to this Valentine’s Day Observed series- a very special finale.

Stay tuned (and please excuse my handwriting… I had a lot going on)!

Valentine’s Day Observed: Heart Beet Ravioli

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February 2012

Heart Beet Ravioli
Ricotta & Chèvre Filling w/ Lemon, Basil & Mint
(part of my Valentine’s Day Observed Menu)

A few things to know about me:

♥  I used to watch in awe as my mom would make pasta.  I can still see the sun shining through the kitchen window, onto those egg noodles, and I remember thinking how she was really making the soup, down to the very noodles most people would simply buy and boil!

♥  I had never made pasta myself.

♥  I did have a goal to make pasta myself.

♥ I have an affinity for beets, and I also got me a fella who shares my affinity.  Thankfully!

♥  I saw this recipe for beet pasta, and I thought, I could do that, and I bet I could even one up that Martha!

♥  (I’m actually not that into hearts, but I am super into themes!)

♥  I MADE PASTA!!!  Turns out, it was not as intimidating as I had perceived.  Granted, this was just me dipping my toe in the proverbial pool of pasta.  I acknowledge other varieties probably entail their own challenges, but I have been inspired nonetheless!

♥  I may relish the spotlight, but I dare say I don’t usually toot my own horn too much in the kitchen.  I was nervous until the very first bite of beet ravioli, but I am going to say this: Take this (↓) Martha…!!! (I’m also pretty competitive…all in good fun?)

Valentine’s Day Observed: Hear Beet Ravioli

♥ Ingredients

1 medium sized red beet, without greens
1 large egg (local/free-range)
1 large egg yolk (local/free-range)
1 1/2 cups whole-wheat pastry flour, plus more for dusting
1 teaspoon Yakima Applewood smoked sea salt
Flour for dusting

3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes
3/4 cup fresh goat cheese (about 5 ounces), room temperature
2 teaspoons fresh lemon juice
1 teaspoon fresh grated ginger
2 Tablespoons finely chopped fresh mint, plus more for serving
2 Tablespoons finely chopped fresh basil, plus a few leaves for serving
Coarse salt
freshly ground smoked pepper

1-2 Tablespoons olive oil
2 tablespoons coarse salt

1 stick organic, unsalted butter
grated pecorino cheese, for serving

♥ Directions

Preheat oven to 400 degrees F.

Wrap beets tightly in a piece of foil, and place on a baking sheet.

Roast until tender, 45 minutes to 1 hour. Let cool. Use a peeler to remove skins.

Meanwhile make the filling: Stir together cheeses, lemon juice, ginger and herbs; season with salt and pepper. Keep chilled. Allow to come to room temperature before stuffing ravioli.

Puree peeled beets in a food processor.

Add eggs and yolk to puree in food processor, and process until combined.

Pour the beet puree into a large bowl. Add the flour and salt. Use a spatula to combine until dough comes together, about 20 seconds.

Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Use a rolling pin to form a sheet, about 1/8in thick.

Cut pasta dough into desired shape, using more flour as needed.

Spoon a dollop of filling onto one dough heart. Cover with another heart and pinch edges. Use water to seal the seam and pinch once more.

Transfer ravioli to an airtight container lined with parchment paper. Use additional parchment paper in between layers if the container is smaller.

To store, lightly dust ravioli with flour, and refrigerate up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.

Bring a large pot of water to a rolling boil. Add olive oil, salt and the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain.

While the pasta cooks, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes. Remove from heat and add extra mint and basil.

Combine the pasta and browned butter and herbs in a bowl.

♥ Serve with grated pecorino cheese to someone special! ♥

Stay tuned to the rest of this Valentine’s Day Observed series for the final ravioli picture.

♥,

With The Grains

A Cooking Adventure in a Foreign Territory

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November 2011

I very recently explained my seafood virginity after skipping the much talked about Point Brugge brunch mussels option, so you can imagine my own surprise when I found myself really craving scallops while menu planning (which I have eaten and enjoyed a fair number of times despite my overall lack of seafood experience).  Make my own?  As if offering moral support, the issue of America’s Test Kitchen, through which I have been faithfully working my way, featured an approachable pan-seared scallop recipe.  With the added pressure of a dinner guest, I willingly voyaged on a cooking adventure in a foreign territory:  the sea!  I would say so myself, but my dining partner said it for me:  success!  Merci dining partner!  The full menu featured a few parallel flavors:  lemon, sage and overall autumnal palette.  My landlocked roots added a bit of turf to the menu in the form of Merguez in a side dish.

The Foreign Territory Menu

Pan Seared Scallops with Lemon Butter
Roasted Acorn Squash with Sage Butter
Brussels Sprouts with Apples & Merguez
Lemony Pear & Sage Bourbon

Pan Seared Scallops with Lemon Brown Butter Sauce
Adapted from America’s Test Kitchen Review Magazine, March 2011

Pan Seared Scallops

~1 pound dry sea scallops (about 10 scallops)
Salt and pepper
2 Tablespoons peanut oil
2 Tablespoons organic, unsalted butter, cut into 2 pieces

Lemon Brown Butter Sauce

4 Tablespoons (1 ½ sticks) organic, unsalted butter
3 large pearl onions, diced
1 Tablespoon minced parsley
Juice from one lemon
1/2 teaspoon fresh thyme

For the Scallops

Place the scallops on a rimmed baking sheet lined with a paper towel.  Place a second paper towel on top of the scallops and press gently on the towel to blot liquid.  Let the scallops sit at room temperature for 10 minutes while the towels absorb the moisture.

Remove the second towel and sprinkle the scallops on both sides with salt and pepper.

Heat 1 Tablespoon of the oil in a 12-inch non-stick saucepan or skillet over high heat until just smoking.

Add the scallops in a single layer, flat side down, and cook, without moving, until browned, 1 ½-2 minutes.

Add 1 Tablespoon of the butter to the pan.  Using tongs, flip the scallops and continue to cook, using a large spoon to base the scallops with the melted butter, tilting the pan so the butter runs to one side, until the sides of the scallops are firm and the centers are opaque, 30-90 seconds longer (remove smaller scallops from the pan as they finish cooking).

Transfer the scallops to a large plate and tent loosely with foil.

For the Brown Butter Sauce

Add the butter to the pan over medium heat and cook, swirling the pan constantly, until the butter turns dark golden brown and has a nutty aroma, 4-5 minutes.

Add the pearl onions and cook until fragrant, about 30 seconds.

Remove the pan from heat, and stir in the parsley, lemon juice and thyme.

Season with salt and pepper to taste.

Serve warm on top of the pan-seared scallops.

Roasted Acorn Squash with Browned Butter and Sage

Ingredients

2 tablespoons extra-virgin olive oil
1 medium acorn squash, halved lengthwise and seeded
6 tablespoons (3/4 stick) unsalted butter
6 medium fresh sage leaves, chopped

Directions

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.

Brush the oil on the glass baking dish, and poke holes in the sides of the squash.

Roast until soft, about 40-50 minutes.

When the squash is almost done, melt the butter in a small skillet over medium heat.

Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes.  Remove the skillet from the heat.

Remove the squash from the oven and turn cut-side up.  Pour in the sage butter sauce, and use a brush to butter the sides.

Serve immediately.

Brussels Sprouts with Apples & Merguez

Ingredients

1 satchel* of Brussels sprouts, rinsed and sliced in half
2 local merguez sausages, casing removed, cut into chunks
2 small local apples, chopped
2 Tablespoons organic, unsalted butter
cinnamon
nutmeg

*I say satchel because I bought a little mesh bundle of Brussels from Whole Foods and didn’t bother to quantify it.  About one sauce pan’s worth of sprouts?  This isn’t a science.

Directions

Bring a saucepan of water to boil.  Add the Brussels sprouts and boil until slightly soft and bright green in color.

Remove from heat, and drain water.

Add the butter to a skillet over medium heat.  Once the butter is melted, add the merguez sausages.

Once the sausage has begun to brown, add the Brussels sprouts, stirring frequently.

As the sprouts start to brown, add the apple chunks, and continue to stir.

Add the cinnamon and nutmeg to taste.  Stir to combine, and then remove from heat.

Serve immediately.

The Sour Wisdom Bourbon Cocktail
There was wine for dinner and bourbon cocktails for dessert!
(Makes two cocktails)

Cocktail Ingredients

½ cup fresh pressed pear juice
1 cup fresh pressed lemon juice
2 shots of bourbon
dash of angostura bitters
4 Tablespoons sage simple syrup*
2-3 dashes of angostura bitters

*Sage Simple Syrup Ingredients

1 cup turbinado sugar
1 cup water
5-6 sage leaves, plus 2 for garnishes

*For the Sage Simple Syrup

Combine 1 cup turbinado sugar with 1 cup water in a small saucepan over medium heat. Stir until sugar is dissolved and add 5-6 sage leaves.

Simmer for about 10-15 minutes. Let cool.

Strain sage leaves from liquid and store in the refrigerator for up to two weeks.

For the Cocktail

Divide the juice between two mason jars.

Add a shot (or two!) of bourbon, followed by 2 Tablespoons of the simple syrup to each glass.

Finish with a few dashes of bitters in each glass.

Stir each glass and add 1-2 ice cubes.

Serve!

Note:  Because I used fresh juice I made myself, the texture was thicker than the average cocktail, making the experience a bit like sipping on a deliciously boozy slushy or a smoothie. 

Rum Regards/Let’s Get HAMmered?

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November 2011

This happened.  Then Jono’s friend sent him an email proposing they eat a ham soaked in rum, so instead, Jono emailed me…

To The Loveliest Lady in the Whole Wide World,
[ok, I may be embellishing the email intro just a tad]

Apparently “rum ham” is a reference to It’s ‘Always Sunny in Philadelphia’ I’m unaware of, and although [my friend's] preparation technique sounds atrocious, I now want to make a ham with some sort of rum-sugar-cinnamon glaze. Any way we could make this happen?

Rum Regards,

Jono

Of course we could make that happen, but I couldn’t stop at the ham.  I wanted an entire rum themed meal…

The Rum Regards Menu

Black Forest HAMmered with an Apple & Beet Compote
Smashed Sweet Potatoes with Grated Pecorino Cheese
Buzzed Sprouts with Slivered Almonds
Sauced Chocolate Coconut Cake
Spiked mulled cider

Had there not been good friends, dancing dates and brunching dates all the weekend long, this would have been a more homespun ham roasting experience, but using the precooked ham served us really well under busy circumstances.

There was some debate and hesitation as we leaned over the skillet of sprouts.  Add rum?!?  Why not?!?  We went for it, and they were delicious!  The combined natural spice of the under appreciated veggie and the added flavors really harmonized and completed the overall theme.

Let's-Get-HAMmered

However, rum and chocolate for the dessert course was an easy decision.  Dessert was my only solo effort.  Other than that, Jono had a tipsy hand in all the other aspects of the meal.  Go team!

The Recipes

Spiked Mulled Cider

Ingredients

1 Quart local apple cider
1 cup Spiced Rum
2-3 small local apples
cinnamon sticks
nutmeg dash
1” chunk of fresh ginger
A handful of fresh cranberries, cut in half
4-5 cloves
1 organic orange, peeled, sliced

For the Cider

Combine all of the above in a crockpot and allow to mull as the rest of the dinner comes together.  Serve with dessert.  [Full disclosure?  We drank red wine with dinner.  It just went so well with the flavors, I couldn't resist].  Feel free to add an extra splash of fresh rum to the hot bevvie if you want a smidgeon of an alcohol content.

********

HAMmered Black Forest Ham
With Apple & Beet Compote

Ingredients

1 small, all natural, preservative-free, precooked, black forest ham “nugget”
(the package actually called it a nugget)
½ cup water
¼ cup organic brown sugar
2 organic fuji apples, peeled and sliced
1 large roasted beet, peeled and sliced
½ cup fresh cranberries, sliced
dash of cinnamon
dash of ground ginger
zest of one orange
½ cup rum

Directions

To Roast the Beet

Wrap the beet in tin foil and place in a pan to catch the juices.  Heat the oven to 425 F.  Bake the beet for about one hour or until soft.  Remove from the oven, and allow to cool before peeling and slicing.  Set aside.

For the Compote

Heat the water and brown sugar over medium-high heat until the sugar is dissolved.  Reduce heat to medium.

Add the apple and beet slices.  Stir continuously.

Add the cranberries and spices and stir to combine.

Meanwhile, slice the ham, wrap in foil and place in a baking dish.  Warm in the oven or microwave, depending on your preferences.

Once the apples are soft, remove from heat and mix in the rum.

Serve warm over black forest ham slices.

********

SMASHED Sweet Potatoes

Ingredients

2 large sweet potatoes
2 Tablespoons organic unsalted butter
1 Tablespoon spiced rum
2 Tablespoons pure maple syrup
2 Tablespoons organic brown sugar
1 Tablespoon heavy whipping cream
~1 cup grated Pecorino Romano cheese
Dash of cinnamon and nutmeg, to taste

For the Sweet Potatoes

Peel and rinse the sweet potatoes.  Cut them into 1-2” chunks.

Bring a pot of water to boil, and add the potatoes.  Boil for a couple minutes, and then reduce to a simmer.  Continue to simmer until the potatoes are soft.

Drain the water and return to low heat.

Stir in the butter, rum, maple syrup, brown sugar and cream.

Use a mixer or food processor to puree the potato mixture until creamy.

Lastly, sprinkle with the cheese and spices before serving.

********

Buzzed Sprouts*
*This is more of a guide than a recipe.

Ingredients

1 little mesh bag of Brussels sprouts
Olive Oil
Fresh ginger, grated
A handful of slivered almonds
Splash of Spiced Rum
A dash of cinnamon
A dash of nutmeg

Directions

Wash the Brussels Sprouts.

Bring a saucepan of water to boil.

Add the Brussels Sprouts and cook until bright green and slightly soft.

Allow to cool slightly.

Slice the sprouts.

In a large skillet, heat 2-3 Tablespoons olive oil over medium-high heat.

Add the Brussels sprouts, stirring constantly.

Add the almonds, and continue to stir.

Once the Brussels sprouts have begun to brown, add the ginger.

Turn off the heat.  Add the splash of spiced rum.  Stir to combine.

********

Sauced Chocolate Coconut Cake

Ingredients

6 eggs (local/free-range), separated
2 cups organic evaporated cane juice sugar
2 cups whole-wheat flour
1/2 cup pure cocoa powder
3 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
zest of one organic orange
2/3 cup milk
2 teaspoons vanilla
2 Tablespoons spiced rum

Sauce

1 can (12 ounce) evaporated milk
1 can (14 ounce) coconut milk
5 ounces unsweetened chocolate, melted
1/3 cup local heavy whipping cream
2 Tablespoons spiced rum

For the Cake

Preheat oven to 350 degrees.  Butter a glass 9×13 baking pan.

For the cake, in a large bowl combine flour, cocoa, spices, baking powder and orange zest.

In a medium size bowl, combine the milk, vanilla and rum.

Set both aside.

Place egg whites in a clean bowl and beat at high speed until peaks are formed.

Turn the mixer down to medium speed and gradually add the sugar to the egg whites.

Once the sugar is dissolved, add egg yolks and beat for 3 minutes.

Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.

Pour the batter into the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Leave the cake in the pan.

While the cake is still warm, punch holes in cake with wooden skewer.

Combine the sauce ingredients and pour evenly over the cake.

Place the cake in refrigerator to cool until ready to serve.  The longer it soaks, the better the burst of rum flavor in each bite!

Dust with powdered sugar before serving.

Serve.

********
Fin.
********

The Purple Lips Dinner At Last

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The Back Story

Me:  “I’m a sucker for romantic stories.”
Nicole:  “Please, there was no story with my ex.  When I met him my lips were stained purple with Malbec.”

Somehow that became one of my favorite stories anyway.  Purple lips.  Sometimes they are sought.  More often than not, they appear before you know it, and even more often, you find yourself flirting through purple lips you didn’t even know you had.  On other occasions, that lip stain is the goal of the evening.  This was one such occasion.  We were gathering around the table to be ladies with purple lips.  The menu in my head filled the table with purple foods for the occasion.  The song in my head was this.

The Full Dinner At Last…

Sara came down with a flu and was in a dayquil fog, so sadly, I had to remove one plate.

The Beets

The Chicken
(looking slightly massacred after I took a test cut)

The Purple Potatoes and The Almond-Pear Wine Tizzy

The last little drops…

…and the wine-stained end!

Preparing A Dinner For Purple Lips: The Chicken

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October 2011

Me:  “I’m a sucker for romantic stories.”
Nicole:  “Please, there was no story with my ex.  When I met him my lips were stained purple with Malbec.”

Somehow that became one of my favorite stories anyway.  Purple lips.  Sometimes they are sought.  More often than not, they appear before you know it, and even more often, you find yourself flirting through purple lips you didn’t even know you had.  On other occasions, that lip stain is the goal of the evening.  This was one such occasion.  We were gathering around the table to be ladies with purple lips.  The menu in my head filled the table with purple foods for the occasion.  The song in my head was this.

Looking at that image of the open jar, I literally begin to smell the smoked sea salt, so powerful is its aroma.  Opening that jar transports me to a campfire.  I’m wearing flannel at that campfire.  Flannel with elbow patches!

Here’s the before:  the purplish skin.

Ingredients

1 (5 to 6 pound) roasting chicken (free-range, hormone free)
Yakima Applewood Smoked salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons organic, unsalted butter, melted
1 large red onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into thick slices
3 turnips, chopped in 2-inch chunks
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets.

Liberally salt and pepper the inside of the chicken.

Stuff the cavity with the bunch of thyme, both halves of the lemon and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan.

Toss with salt, pepper, additional sprigs of thyme and olive oil. Spread the vegetable mixture evenly around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

Slice the chicken onto a platter and serve it with the vegetables.

Stay tuned for the dinner pictures to see the final chicken.

Bittersweet Bourbon Heritage Month (A Bourbon Themed Meal)

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September 2011

The Month

This isn’t a term paper, so I’m going to go ahead and reference wikipedia to bring you this amazing tidbit about America.

National Bourbon Heritage Month is an observance in the United States that calls for celebration of bourbon as America’s “Native Spirit”. On August 2, 2007, the US Senate declared September 2007 as “National Bourbon Heritage Month.” The bill, sponsored by Republican Senator Jim Bunning of Kentucky, passed by unanimous consent. The resolution calls for consumers who enjoy bourbon to do so responsibly and in moderation. The bill reinforces the 1964 Act of Congress that declared bourbon “America’s Native Spirit” by celebrating the family heritage, tradition and deep-rooted legacy that the bourbon industry contributes to the United States.

I may have been late to discover the shocking revere the US Senate has for my newly, yet quickly, acquired spirit of choice, but I had just enough time for a proper, bourbon themed commemoration.

There was someone for whom I had been wanting to prepare an elaborate meal.  Timing made the meal a bit more bittersweet than I intended, but I went ahead with my plan and gussied up a table for two.

The Dinner

The Menu

The breakdown of that menu…

The Cocktail

The Rolls
(Click here for my recipe)
(Adapted from here)

The Pulled Pork
(Click here for the recipe)

I have an affinity for pulled pork, but of course, I’m picky about where the pig wandered in its wandering days, what it ate and what types of sauces lend to that fall-apart-on-a-fork quality I love so much.  It was high time I just made my own.  The hunk o’ pork that weighed down my market bag came from the trusted folks at Pittsburgh’s only organic farmers market. 

My dedication to this meal was such that I took a bus to Whole Foods to ensure I would have organic liquid smoke and enough time for the afternoon of cooking.  If you have ever taken a Pittsburgh public bus, you know the level of dedication I am referencing.

Next time I’d add more cocoa to this mix covering my hand, and in the end, I’d probably add more bourbon too!

The pork present…

The Cake
(Click here for the cake recipe)
(Click here for the buttercream and ganache recipes)

Remember the new mixer, the gifted mixer that made me cry an almost equal mix of utter happiness and complete sadness?  Remember that beautiful, buttery inaugural whirl?  The buttery rosette splatter became the batter for what I am calling a Bittersweet & Salty Bourbon Chocolate Cake.

The title is indicative of the ingredients:  dark, dark chocolate with salted almonds, but the title also fits in the vein of Like Water for Chocolate.  Baking and emotions are inseparable, and sadness may be a tangible taste.  At least in this case, the sadness was decadent and delicious.  Please pardon my melodrama and allow me to indulge.

I won’t give him full credit for the special bourbon place in my heart and jam jar (because the first time the fancy truly struck me was in the South), but he did indeed foster the flavor.  Hence in my planning of the meal I would make him, bourbon had the spotlight, but bittersweet saltiness stole the show.

This cake would have been baked with love, but he broke my heart.

Like the dark chocolate, approaching friendship with him when I wanted all of him, was bittersweet and filled me with salty tears.  I attempted to bake my way through it, to make something beautiful of something sad.

It was something beautiful.

But it was also something sad, and before I even cut one slice, I was overcome with sadness.

In the end, we didn’t even eat the cake together at that gussied up table.  I couldn’t.  He took his piece and went on his way.  I stared through tears at the tiers of chocolate, cut my own slice and stared some more.  Part of me envisioned throwing the decadent layers from my third floor window and the satisfaction I would feel as chocolate smashed all over the street.  I could never do that though.  Instead I shared the slices with a friend who knew all too well what I was feeling, a friend who dreams of the very place that turned me onto bourbon and a friend celebrating another year of life.  I was still hoping for something beautiful for this cake despite the sadness I was feeling.

Can the baker ever be removed from the baked good?  Does the emotion bake out with the alcohol?  Does each slice have a slightly decadent hint of sadness?  This would probably be true if it weren’t for chocolate.

Thanks be to the gods for the gift of dark, dark, bittersweet chocolate that works in perfect harmony with salty tears and salted almonds.

When Irene Came To Town (Home Cookin’ In Philadelphia)

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August 2011

I went to Philly for fun, friends and family.  Irene went to Philly to create a pleasant breeze, cut the humidity, clean the streets, cancel transportation plans and bring us together for a night at the home front.  I am sincerely sorry for those who were really negatively affected by the hurricane, but for Philly, the buzz was mostly hurricane hype, a few cancelled plans, a rearranged bus trip and one more day in the city.

With all that Hurricane Hype (the name of my band if I ever form one?!?), our plan was to play it safe and play at home.  While the gents prepared for a flood, I prepared food.

Local heirloom tomatoes, spinach, fresh mozzarella and olive oil with roasted garlic to start.

Then came the heavy hitter:

A Shepherd’s Pie

1 lb responsibly sourced ground lamb meat
3-4 carrots
4-5 large russet potatoes, peeled and cut into chunks
1 red onion, chopped
2-3 stalks of celery
1 red pepper
1 container of mushrooms
4-5 cloves of garlic
Lots of butter!
salt
pepper
grated mozzarella cheese

Boil the potatoes with a few cloves of garlic until mashable.  Once soft enough, drain any excess water.  Add 2-3 Tablespoons of butter and a dash of salt.  Mash, mash, mash.  Set aside.

In a large pan, sauté the onions until translucent.  Add more garlic, the peppers, and mushrooms, stirring until browned.

Add the ground lamb, and continue to stir.

Add the remaining vegetables and stir until browned.  Salt and pepper to taste.

Butter a 9×13 pan.   Pour the contents of the stir fry into the pan.  Add a layer of mozzarella cheese.  Dollop the mashed potatoes on top and then smooth over the cheese layer.

Bake at 425 degrees F for 20-25 minutes, until the potatoes are slightly browned and crisp.

Serve to the Hurricane party.

Brian’s First Brussel Sprouts

Remove the stalk from the brussel sprouts and cut in halves.  Boil until brighter green and softer.

Melt 2-3 Tablespoons of butter in a saucepan over medium-high heat.  Add chopped fresh ginger and garlic.  Once crisp, add the slivered almonds and stir to combine and season.

Phil would have earned the “Junior Meteorologist” merit badge had he been a boyscout (and had that been a possible badge?).  He had every possible update alerting us via his phone, internet feeds and the occasional real life reportage from the breezy window.  At one point, he wanted to fill the tub with water.  At another point, he wanted to seek shelter in the tub in case of a tornado.

Then I set the table.

And he finally ignored the hurricane hype for a bit.

There was still plenty of hurricane hangin’ to be had, so we brewed some coffee, and I assembled the dessert.  I was quite pleased I was able to bake away from my kitchen.  I’d like to thank the Philly Whole Foods for the thorough collection of its bulk foods aisle.  Listen Pittsburgh Whole Foods, I’m talking cocoa and cacao nibs by the pound!

Cherry Sauce

½ cup red wine
½ cup water
¼ cup turbinado sugar
1 quart fresh cherries, pitted and cut in half
1 cup blackberries (from the Fairmount Farmers Market)

Directions

Combine the wine, water and sugar in a saucepan over medium-high heat.  Bring to a boil and then simmer until more syrupy.

Remove from heat, and allow to cool.

Add the fruit.

Flourless Chocolate Cake
Yield: Makes one 8-inch cake

Ingredients

4 ounces fine-quality 70% dark chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup turbinado sugar
3 large organic eggs
1/2 cup unsweetened cocoa powder
A handful of walnuts, chopped

Directions

Preheat oven to 375°F and butter an 8-inch round baking pan.

In a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well.

Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Add the walnuts and a few spoonfuls of the cherry blackberry compote.

Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust.

Cool cake in pan on a rack 5 minutes

Serve with organic vanilla bean ice cream, a drizzle of the compote, cacao nibs, chopped walnuts and a smile.

While we digested, Brian read us his greatest literary endeavor- the collection of poems he wrote as a child.  The book really needs to be published!!!!

I laughed, I cried, I experienced deep fear and foreboding.  I mostly laughed.

The next morning we emerged from our hurricane stupors to a pleasant breeze, lovely light, quiet streets…and bubbles!

Despite the many changes in plans, due to what turned out mainly to be a rainy weekend, I crossed a lot off my Philly to do list.  More on those activities to come!

Didn’t Quite Cut the BBQ: Whole-Wheat Rolls

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We REALLY like hamburgers (Full disclosure?  We just really like meat!  What you won’t see in these pictures is the “side” of steak and seared tuna, but they were definitely in the meal mix)!

Appropriately enough, the Fourth of July is quite the hamburger holiday!  Accordingly, there was even a new acquisition:  a “baby” grill who came to be known as Charlie the Char Broyler.   Unfortunately, there was also rain, quite a bit of rain!  We abandoned riverside picnic plans, but nothing could rain on our burger parade, not even the… rain?

Plan B:  Charlie stayed put, and we used the big brother grill at the end of the deck…oh yeah, and a wet t-shirt contest?!?

What I made for the holiday BBQ was not what I envisioned, but so it is sometimes when you hover around ovens.  I meant to offer a hamburger roll, but what I wrapped in a patriotic blue place mat was really just an overgrown, grainy dinner roll.  I loaded it with locally sourced beef all the same!  As one of us said, “these are good,” and I chimed in unison, “they’re just not hamburger rolls.”

Do with them what you will!       

Not-A-Burger Roll

Ingredients

1 ¼ cup local whole milk, warmed to about 110 degrees F
12 Tablespoons organic, unsalted butter, melted and cooled, plus extra for brushing on the rolls
2 large (local/free-range) egg yolks, lightly beaten

1 large (local/free-range) egg, lightly beaten

2¼ cups local, unbleached, all-purpose flour
2 cups local, whole-wheat bread flour plus extra for dusting the counter
2 Tablespoons raw sugar

1 envelope instant active dry yeast
1½ teaspoons table salt

*Organic oats for a final touch

Directions

Whisk milk, butter, yolks and egg together in a medium bowl; set aside.

Mix flours, sugar, yeast and salt together in a bowl.

Add the milk mixture to the flour mixture and use a wooden spoon to incorporate until the dough comes together.

Continue to stir the dough until well combined, adding additional flour if the dough is too sticky.

Turn the dough onto a floured surface and knead by hand to form a smooth, round ball.

Place dough in a lightly oiled bowl.

Cover loosely with plastic wrap.  Let rise in a warm place (ie:  my apartment on July 4th) until the dough has doubled in size, about 1 hour.

Line a rimmed baking stone with parchment paper and set aside.

Turn the dough onto the floured surface.

Divide the dough into two equal pieces.

Stretch each piece to form a rectangle about 18 inches long and roughly 1-2 inches wide.

Use a bench scraper to cut each length of dough into 6-12 pieces, depending on how you want to use the rolls.

Cover the pieces loosely with plastic wrap to prevent drying while shaping the rolls.

With a cupped palm, roll each dough piece into a smooth, tight ball and loosely cover them with plastic.

Arrange the rolls on the baking stone, about ½ inch apart.

*I refrigerated the formed rolls overnight due to a change of plans and let them come to room temperature before baking them.  I wouldn’t recommend that process, as it seemed to deflate the rolls.

Butter the surfaces and sprinkle with oats.

Preheat the oven to 375 degrees F.

Unwrap rolls and brush with melted butter.

Bake until golden, 20-25 minutes.

Cool rolls for 10 minutes before serving.

The rolls crossed a bridge (a big deal in Pittsburgh) to join the festivity preparations.  The fruits were looking quite patriotic!

Beef and blue cheese and grilling in the rain.

America roll + lettuce + local tomato + avocado + grilled onions + organic mayo… shiiiet, who knows after that?!?!  It was time to dig in!

I proved to Mike I am a seasoned veteran of hamburgers by loading my fixins on the bottom bun and weighing them into place with the beef itself.  C’mon!  I didn’t grow up the daughter of a cattleman for nothing!

(and a roll?!?)

Everybourbon Says I Love You: The Menu

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February 2011

This Valentine’s Day was an ode to a very special moustache that often saves bits of Bulleit for later. Accordingly, I went big, and I went Bourbon!

THE RECIPES

Entrée:  Bourbon Glazed Ham

Ingredients

1  cup  honey
1/2  cup  molasses
1/2  cup  bourbon
1/4  cup  orange juice
2  tablespoons  Maine Maple Mustard
1  (6- to 8-pound) smoked ham half
Cloves
Garnish: fresh herb sprigs

Directions

Combine honey and molasses in a saucepan over medium-high heat, whisking to blend.

Whisk in bourbon, orange juice, and mustard.

Remove excess fat.  Place ham in a roasting pan.  Insert cloves to garnish.  Use a brush to glaze the sides with the bourbon mixture.

Bake at 325° on lower oven rack for 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting occasionally with honey mixture.

Allow to cool slightly.

Remove cloves.

Slice and serve.

Side Dish:  Bourbon Cranberry Sauce

Ingredients

About 1 tablespoon unsalted butter, for greasing the baking dish
1/2 pound frozen cranberries
1/2 pound dried cherries, rehydrated in bourbon
1 cups raw sugar
1 cup local honey
1/4 teaspoon ground cinnamon
1/4 cup bourbon

Directions

Preheat oven to 350°F.

Combine all ingredients in a buttered 9×13-inch baking dish.

Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour.

Remove from the oven, carefully remove the foil and allow the cranberry sauce to cool completely.

Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.)

Transfer to bowl and serve.

Side Dish:  Bourbon Sweet Potatoes
Adapted from 101 Cookbooks

Ingredients

5-6 chubby, red-fleshed sweet potatoes
Splash of extra-virgin olive oil
Salt and pepper
1-inch square of ginger, peeled and grated
2 generous pinches of ground cinnamon
1 generous pinch of ground cloves
Zest of one organic orange
3 Tablespoons organic, unsalted butter, melted and cooled a bit
1/4 cup pure maple syrup
Splash of milk (2T. or so)
Splash of bourbon (2T. or so)
1/4 freshly grated Pecorino cheese

Spicy Pecan Ingredients

1 tablespoon unsalted butter
2 cups pecans
1/3 cup brown sugar
1 teaspoon paprika
1 teaspoon red chile powder
3 tablespoons cider vinegar

For the Sweet Potatoes

Preheat the oven to 375.

Peel and slice the sweet potatoes into medallions.

Toss the sweet potato medallions in a generous splash of extra-virgin olive oil, sprinkle with salt and pepper, and place in a single layer on a baking stone.

Bake for 20-25 minutes, rotating from top to bottom halfway through, until tender and golden.

Remove from oven and let cool.

In a glass baking dish, layer the sweet potato medallions, overlapping slightly.

Sprinkle with the lemon zest, ginger, cinnamon, and cloves.

Cover tightly and place in refrigerator. You can assemble to this point a couple days in advance.

For the Spciy Pecan Topping

In a medium skillet over medium-high heat melt the butter and add the pecans. Saute for 2-3 minutes or until the pecans are lightly browned and smell fragrant.

Stir in the brown sugar, stir until it is lightly caramelized, about 3 minutes.

Stir in the spices, and then add the apple cider vinegar. Stir until the liquid evaporates. Pour pecans out onto parchment lined baking sheet, separate the nuts into a single layer, and bake at 375 for 4 minutes.

Let cool.

An hour before serving

In a small bowl whisk together butter, maple syrup, milk and bourbon. Drizzle all of the sauce over the sweet potatoes, sprinkle with Pecorino, cover with foil, and bake at 375 for 10-15 minutes.

Uncover and continue baking until deeply golden and caramelized – another 15-20 minutes.

Sprinkle with spicy pecans and serve.

Dessert:  Bourbon Bread Pudding with Bourbon Sauce

Bread Pudding Ingredients

10 cups of stale bread pieces from homemade rolls
1 cup dried cherries
3/4 cup bourbon, divided
6 tablespoons unsalted butter, cubed and chilled, plus extra for dish
8 large, local, free-range, egg yolks
¾ cup organic packed light brown sugar
¾ cup pure maple syrup
3 cups local heavy cream
1 cup local whole milk
1 tablespoon pure vanilla extract
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons granulated sugar
1 package Ghirardelli chocolate chips

Bourbon Topping Ingredients

1 1/2 teaspoons cornstarch
1/4 cup bourbon, divided
3/4 cup heavy cream
2 tablespoons raw sugar
Pinch salt
2 teaspoons organic unsalted butter, cut into small pieces

For the Bread Pudding

Heat the dried cherries and 1/2 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.

In a large bowl, whisk yolks, brown sugar, maple syrup, heavy cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg and salt. Whisk in remaining 1/4 cup bourbon plus the bourbon used to plump the dried cherries. Toss in the toasted bread until evenly coated. Stir in the cherries and chocolate chips.  Let mixture soak overnight, tossing occasionally.

Preheat the oven to 300 degrees F. Butter 13 by 9-inch baking dish, and set aside.

Pour the bread mixture into the prepared baking dish, and sprinkle.  Cover the dish with foil, and bake for 45 minutes.

Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into sugar mixture until the crumbs are the size of small peas.  Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes.

Increase the oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.

Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve with bourbon topping.

For the Bourbon Topping

In a small bowl, whisk cornstarch and 2 tablespoons bourbon until well combined.

Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.

Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon.

Drizzle warm sauce over heart-shaped, bread pudding.

Once a Cornhusker

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January 2011

My parents brought me from Gothenburg Memorial Hospital to a home with a gambel roof and walls the color of sweet corn.  Though my family was deeply tied to the Midwest, I was the first to be born a Cornhusker.  Gothenburg is a small, small town where people know everything about everyone, you wave at anyone and everyone, “downtown” is a block, and the people are friendly when they serve you a “pop.” Breakfast was “Daylight Donuts” and lunch was “The Snack Shack,”  and dinner was a homemade meal which probably included meat and potatoes more often than not.  The older women of the town made me my very own “Quelcy” quilt to welcome me into the world.  The older men of the town would spoil me with donuts from the said establishment.  We drove the wide roads in pick ups or old boat cars.  A trip outside of town was surely lined with cornfields.

My dad’s job in the cattle industry uprooted us to the suburbs of Philadelphia after just two short years of my life.  I didn’t have the Gothenburg memory bank of my siblings, but I always had a tie to a Midwestern mentality.  I don’t trust water, am more comfortable on land,  the Cornhuskers were the only American sports teams to ever interest me (well, maybe the Phillies a bit), and I hold a very special place in my heart for sweet corn!

Most people think there are more cows in Nebraska than people.  I acknowledge I am from Pennsylvania based on the sheer number of years I have lived in the state.  However, part of me always clings to a patch of Nebraskan soil as my home turf, much to the shock of most people when I say so.

Our first year in Architecture School at Carnegie Mellon University, we freshman had visions of skyscrapers and mansions in our heads.  We were quite surprised to hear that our first assignment was to analyze the systems, structures and concepts of a “specimen” of our choosing.  Whaaa?  Weren’t we in architecture school?  Why were we picking specimens?  I went on the suggested wanderings through the park for inspiration, but it turned out my specimen choice was an intuitive one:  corn!

My corn analysis ended up being one of my best received projects, and for years after, I was still associated with kernels and cobs and even known as “the corn girl.”  It went to show, you can take the girl out of the Midwest, but you can’t take the Cornusker out of the girl!

Summers with my family are all about quality beef and fresh sweet corn.  It was time to put that combination to winter use, and the result was like the natural mixing of food on a plate at a chuck wagon buffet.

Cornbread Topped, Oven-Barbecued Beef Brisket… n’ beans!


PART ONE:  The Brisket

Ingredients

4 teaspoons organic brown sugar
4 teaspoons paprika
2 teaspoons dry mustard
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon red curry powder

Brisket

1 brisket roast (4-5 lbs)
1 pound smoked bacon

Smoky Bacon Barbecue Sauce

Bacon from cooked brisket
1 local red onion, chopped fine (about 1 cup)
½ cup cider vinegar
1/3 cup packed organic dark brown sugar
1-2 cups low-sodium chicken broth
½ cup organic ketchup
1 canned chipotle chile in adobo sauce, minced

For the Barbecue Rub

Combine all the ingredients in a bowl, breaking up any lumps of sugar.

For the Brisket

Adjust an oven rack to the upper-middle position and heat the oven to 275°F.

Massage the dry rub  into the meat and then use a fork to poke holes all over the surface of the brisket.

Move the meat to a broiler-safe pan.

Wrap the bacon  strips around the brisket, overlapping slightly.

Cover the roast with foil and roast until a fork inserted into the brisket can be removed with no resistance, about 4 hours.

Remove the pan from the oven and carefully flip the brisket.  Replace the foil and return to the oven.  Turn off the oven and allow the brisket to rest in the warm oven for 1 hour.

For the Sauce

Remove the bacon from the brisket, chop it into small pieces, and heat it in a medium saucepan over medium heat until the fat has rendered, about 5 minutes.

Add the onion and cook until softened, about 5 minutes.

Off the heat, add the vinegar and sugar and stir to combine.

Return the saucepan to medium heat and reduce the mixture to a syrupy consistency, about 5 minutes.

Add broth to the saucepan and reduce to syrupy consistency again.

Off the heat, stir in the ketchup and chipotle.

Brisket Reincarnation

Those chipotle chile peppers in adobo sauce added quite the mouth-watering and occasional eye-watering spiciness!  Therefore… part two…

Additional Brisket Ingredients

1 can organic sweet corn
1 can organic dark red kidney beans (rinsed thoroughly)
1 can organic, fire-roasted tomatoes
a drizzle of black-strap molasses to taste

PART TWO:  Cornbread Layer

Cornbread Ingredients

2 ¼ cups St. Vincent’s local ground cornmeal
2 cups local buttermilk
¼ cup peanut oil
4 tablespoons organic unsalted butter, cut into pieces
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 large, local, free-range eggs

Adjust the oven racks to the lower-middle and middle positions, and heat the oven to 450°F.

Heat a 10-inch heatproof skillet on the middle rack for 10 minutes.

Bake the cornmeal on a rimmed baking stone on the lower-middle rack until fragrant, about 10 minutes.

Transfer the hot cornmeal to a large bowl and whisk in the buttermilk; set aside.

Add the oil to the hot skillet and continue to heat until the oil is just smoking, about 5-10 minutes.  Remove the skillet from the oven and add the butter, carefully swirling the skillet until the butter is melted.  Pour all but 1 Tablespoon of the oil mixture into the cornmeal mixture, leaving the remaining fat in the skillet.

Whisk the baking powder, baking soda, salt and eggs into the cornmeal mixture.

Mix the brisket ingredients in the skillet.

Pour the cornbread batter on top of the brisket mixture.

Bake until the top begins to crack and the sides are golden brown, 16-20 minutes.

Let cool in the skillet for 5 minutes.

Slice and serve!