Backyard Delicious

Kamp Krumhardt

2009-06-02T11:09:00.000-07:00

Last week, my awesome twin Kristen and her awesome husband Arnaud visited us from Switzerland. Over the week we made and ate a lot of great food together including fried shrimp, lasagna, smoked pork shoulder, hot crab dip, asparagus tempura, etc., etc... But I have to say the most fun cooking experience we enjoyed was our camping trip at our parents' pond in rural Boone county, Iowa—a place we like to call Kamp Krumhardt. It's quite gorgeous out there right now—everything is bright green, flowers abloom, frogs croaking, birds chirping, billowing prairie grasses, relatively clear pond water, minimal mosquitos and ticks.. I mean really, what more could you ask for? So to celebrate this loveliness, we decided to prepare one of our favorite camping dishes: Puerco Pibil. It's a Mexican pork stew that cooks in banana leaves. Not only is it utterly delicious and always a total hit, it also happens to be really easy to make, allowing me to focus my creative cooking energy on other parts of the day-long feast.

I began our camping menu with guacamole made with fire-roasted poblano peppers. Then, realizing that I had purchased a few too many poblanos for this dish, I opted to make some chile rellanos with the Mexican farmer cheese I had brought along. These were also cooked over the fire, of course. They turned out quite scrumptious, as I find many of my spur-of-the-moment dishes do. For the next course, I prepared beef skewers marinated in a mustard-cumin seed rub. Other than some of the skewers burning up over the fire (I need to remember to soak the wooden skewers in water first!), these were very tasty.

The final course of the evening consisted of my campfire baked beans (a recipe I am always perfecting), chipotle-garlic pasta salad, and the puerco pibil. Let me tell you, we were all very stuffed.

Then next morning we decided to use the leftover pork, potatoes, and beans, along with eggs, bacon, limes, tortillas, and hot sauce, to create some over-the-top breakfast burritos. Man were these things amazingly delicious! A total hit. Then, for dessert of breakfast, we enjoyed my friend Matt's cinnamon rolls cooked inside orange rinds with the pulp removed (see photo). These things are great—the orange rind flavors the cinnamon rolls inside for quite a sensational flavor explosion. (Not to worry, nothing goes to waste at Kamp Krumhardt—we used the pulp to make ourselves some morning cocktails.)

This was a great camping trip to start off a summer of camping adventures. We had so much fun! Here are a few recipes from the first camping trip of 2009:

Camping Puerco Pibil

Start this one day before your camping trip. Look for banana leaves (in freezer section), white potatoes, and annatto seeds at Mexican food stores.

1. Into a spice grinder or blender, place 5 tablespoon annatto seeds, 3 teaspoons cumin seeds, 1 tablespoon peppercorns, about 5 whole cloves, 8 allspice berries, 2 teaspoons coriander seeds, 1 bay leaf, 2 teaspoons brown or yellow mustard seeds, and 1 teaspoon oregano. Grind until totally ground up.

2. Into a blender, place 3 jalepenos (coarsely chopped), 2 tablespoons sea salt, 1/4 cup white vinegar, a shot of tequila, a bit of the zest and all of the juice of 1 lemon, 2 limes, and 1 orange, and 8 cloves of garlic (smashed). Puree until smooth.

3. In a resealable plastic bag, combine 5 pounds of pork shoulder (cut into small chunks), 2 onions (wedged), the jalepeno mixture, and the spice mixture. Seal and turn to coat. Marinate for 24 hours.

4. At the camp site, line a large roasting pan with a lid or a Dutch oven with about 3 layers of banana leaves (you'll need one package total—see photo of me doing this). Pour the marinated pork into the leaves. Place about 10 medium white potatoes around the edges of the pork. Cover with the remaining banana leaves. Pour one 12-ounce can of cheap beer around the edges of the pan. Cover and place over a moderate fire for about 3 or 4 hours (or more). Remove from heat and serve.

Mustard-Cumin Seed Beef Skewers

Be sure to soak the skewers for about 20 minutes before you assemble these.

1. In a spice grinder, combine 2 teaspoons cumin seeds, 2 teaspoon mustard seeds, and 1 teaspoon coriander seeds. Grind until ground. In a medium bowl, stir together the ground seeds with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, about a teaspoon each of salt and pepper, 2 tablespoons canola oil, and 2 tablespoons white wine vinegar.

2. Cut about 1 1/2 pounds thinly sliced beef (available at Mexican food stores) into 1 x 4-inch strips (may vary the size a bit). Toss the beef in the spice mixture to coat. Thread the beef strips onto pre-soaked bamboo skewers. Place the skewers in a plastic container and allow to marinate for at least 4 hours.

3. At the camp site, place the skewers over moderate to hot fire. Cook for about 5 minutes, turning them once halfway through cooking. Serve hot off the fire.

Chipotle-Garlic Pasta Salad

1. In a large bowl, stir together 1 cup mayonnaise, 1/4 cup milk, 2 chipotle peppers (chopped), 2 tablespoons red wine vinegar, 1 teaspoon dijon mustard, 3 cloves garlic (very finely minced), 4 roma tomatoes (seeded and finely chopped), 1 small red onion (finely chopped), 1 teaspoon sweet paprika, a handful of chopped parsley, and 1/2 teaspoon each salt and black pepper.

2. Cook about 12 ounces medium-size pasta of your choice. Rinse with cool water, drain, and dump into the dressing. Stir well, cover, and chill for at least 2 hours before serving. Pour additional milk into the pasta salad if it seems dry upon serving.

Campfire Chile Rellanos

1. Halve about 6 poblano peppers. Remove seeds and white membranes. Place on grill over a medium flame. Cook for about 10 to 15 minutes, turning and rearranging a few times while cooking. Remove to a piece of foil when they are somewhat softened and charred in a few places. Let cool, then remove any loose charred skins.

2. Place the peppers, skin side down, on a double layer of foil. Season the insides of the peppers with salt, pepper, and garlic powder. Place strips of Mexican farmer cheese into the peppers. Cover loosely with foil and return the grill. Cook over a low to medium flame for about 20 minutes, or until the cheese is completely melted.

Mmmm, Morels!!

2009-05-22T11:52:00.000-07:00

With the warm and rainy weather of spring comes a luscious crop of morel mushrooms, one of my favorite and most anticipated seasonal harvests of the year. Luckily, my parents live in a beautiful wooded area that is quite ideal for the growth of morels. So a few weeks ago, Jay and I headed out to their place to hunt for these fungal gems, which is always TONS of fun. There's just something very special about the thrill you get finding each morel! And happily, we found LOTS!!

Now pan-frying these things in butter is always delicious, but as usual, I like to mix things up a bit. So I decided to try cooking them some fresh, new ways. When thinking of ideas, it was very important to me that I didn't over-power the delicious flavor of the morels. Therefore, I decided to keep each recipe very simple by using just a handful of ingredients, allowing the morels to be the star. I made a creamy leek and morel soup, oven-roasted morels, morel and garlic focaccia bread, venison wellington with morel duxelles, and deep-fried morels with horseradish sour cream. The best part: I still have some more to work with... Here are a few of my Morel Mushroom 2009 Harvest creations:

*Note: To wash morels, cut them in half lengthwise. Place them in a large tub of water or in a clean sink, full of water. Allow them to soak for a while, gently plunging them into the water occasionally. Remove the mushrooms from the water to a colander. Refill the bath and repeat this process about 4 times, or until there is little to no dirt and debris in the water when you remove the mushrooms. Place the mushrooms in a single layer onto dish towels. After they are totally dry (1 to 2 hours), place them in a resealable plastic bag or plastic container.

Venison Wellington with Morel Mushroom Duxelles

Because its main components come from right here in Iowa, my pride in this great state comes through in this dish. The venison came from my friend Matt's mom, who is a deer hunter (which I think is totally awesome). And, as you know, the morels were plucked from Iowa soil. Plus, one of my lovely hens laid the egg I used for the egg wash. Pretty cool, huh?

1. Set one sheet of purchased puff pastry on the counter to thaw. Rub a 1-pound venison loin all over with about 1 tablespoon olive oil, 1 teaspoon each salt and black pepper, and 1/2 teaspoon thyme. Heat a medium heavy skillet over high heat. Add 1 to 2 teaspoons olive oil, turning the pan to coat. Place the venison into the skillet. Sear for about 1 to 2 minutes on each side, or until nicely browned all over. Remove the venison from the skillet. Cover loosely with plastic wrap, and chill in the refrigerator for about 1 hour. Keep the skillet handy.

2. Meanwhile, for the mushroom duxelles, coarsely chop about 6 to 8 cups (1 1/2 to 2 pounds) of morel mushrooms, 3 cloves garlic, and 2 shallots. Place them in a food processor and pulse until very finely minced. Heat the same skillet you used to sear the venison over medium heat. Add 2 tablespoons butter and the morel mixture. Saute until the excess liquid evaporates and the mushrooms begin to stick to the skillet. Deglaze with a splash of white wine, season to taste with salt and pepper, and remove to a shallow bowl to cool.

3. Once the mushrooms are cool and the venison has chilled for at least an hour, preheat oven to 425 F. Unfold the puff pastry onto a lightly floured surface. Roll the pastry until it is about 1/8 to 1/4 inch thick and large enough to fit around the venison. Spread the mushroom mixture over the pastry, leaving about 1 1/2 inches bare. Rub the venison loin all over with about 2 tablespoons dijon mustard. Place the venison on top of the mushrooms on the pastry. In a small bowl, lightly beat 1 egg. Carefully pull the pastry up and around the venison, cutting off excess pastry and using the egg wash to seal the seams. If desired, use the pastry scraps to cut decorations, such as leaves, for the top of the pastry. Brush the entire thing with the remaining egg wash. Sprinkle with coarse sea salt. Place on a parchment-lined baking sheet. Bake for about 20 minutes or until the venison register about 115 to 120 F. Allow to rest for about 10 minutes. (It will continue to cook as it rests.) Slice and serve.

Deep-Fried Morels with Horseradish-Sour Cream

I really loved how crispy and light the morels became after deep-frying. They also looked quite pretty.

1. Fill a heavy medium saucepan with 3 inches peanut or canola oil. Place over medium-high heat. Into a medium, bowl pour about 1 cup milk. In another medium bowl, stir together about 1 cup flour, 1 teaspoon salt, 1/2 teaspoon each ground black pepper, cayenne pepper, and garlic powder.

2. Toss about 4 cups halved and cleaned morels into the bowl of milk. Toss well to coat with the milk thoroughly. Drain the mushrooms in a sieve then toss them into the flour mixture. Toss to coat then remove each mushroom to a sheet of wax paper, shaking off excess flour.

3. Once the oil has heated to about 375 F (or when the oil sizzles loudly when you toss a drop of water into it), place about 1/3 of mushrooms into the oil, adding them slowly and carefully. Cook for about 3 to 4 minutes or until golden brown, adjusting the temperature, if necessary. Drain on paper towels. Repeat with remaining mushrooms.

4. For the sauce, in a small bowl, stir together 1/2 cup sour cream, 2 tablespoon mayonnaise, and 2 to 4 teaspoon prepared horseradish. Serve the sauce alongside the mushrooms.

Toasted Garlic and Morel Mushroom Focaccia Bread

The nuttiness of toasted garlic goes hand-in-hand with the rich, nutty flavor of morels. Add some Parmigiano Reggiano cheese and butter and you get utter, mouthwatering deliciousness.

1. Preheat oven to 425 F. In a medium skillet, melt 2 tablespoons butter over medium heat. Add 4 cloves garlic (thinly sliced). Cook and stir for about 2 minutes, or until the garlic just begins to turn golden brown. Add about 4 cups halved and cleaned morel mushrooms and 1/2 teaspoon oregano. Cook until the mushrooms begin to brown. Remove from heat and season to taste with salt and pepper. Let cool about 5 minutes.

2. Spread about 1/2 a recipe of pizza dough into a circle or oval onto a parchment-lined baking sheet. Poke it with your fingers a bunch of times. Arrange the mushroom mixture over the dough. Sprinkle with about 1/2 cup grated Parmigiano Reggiano cheese. Drizzle with a little olive oil. Bake for about 25 to 30 minutes, or until lightly golden. Let cool about 15 minutes before serving.

Weeds Schmeeds!

2009-05-04T10:50:00.001-07:00

We have lots of dandilions in the yard right now. So, instead of pulling them up and giving them to the hens, I decided it's a good time to experiment cooking with the leaves of this common "weed." I got out my handy dandilion puller-upper (a very useful tool that gets the things out from the root), and harvested a whole bunch of them. I removed the leaves to be cleaned and discarded the roots. Now washing the leaves was no easy task—I had to wash them about 5 or 6 times to get off all the dirt and debris. After they were finally cleaned, I sauteed them in olive oil with garlic and chile, then made them into tasty quesadillas.

While the quesadillas were quite delicious, I am not certain they were worth the amount of effort involved in preparing dandilion greens—mainly the cleaning part. But I sure had fun making them! Here is the quesadilla recipe. Feel free to substitute any other green, such as chard, spinach, or kale, for the dandilion greens.

Dandilion Quesadillas

1. Wash and dry about 8 cups dandilion greens. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 2 cloves garlic (minced) and a big pinch of crushed red pepper. Cook and stir over medium-low heat for about 2 or 3 minutes. Then add the dandilion greens. Raise the heat to medium and cook and stir until the greens are wilted, about 2 or 3 minutes. Remove from heat.

2. Preheat a medium cast iron skillet over medium-high heat. Brush one side of six 8-inch flour tortillas with olive oil. Shred 4 ounces each of Monterey jack cheese and Parmesan cheese. Place a tortilla, olive oil side down, in the skillet. Top with one-third of the sauteed greens, a small handful of each of the shredded cheeses. Top with another flour tortilla, olive oil side up. Cook for about 2 minutes on each side, or until browned. Remove from skillet and repeat with the remaining tortillas, greens, and cheese. Let cool for about 1 minute before slicing into wedges.

Amber's Big Birthday Surprise

2009-04-28T05:40:00.000-07:00

My friend Amber is totally awesome. That's why I was very inspired to throw her a big surprise party for her birthday last Saturday. It was the first surprise party I've ever thrown so, as you can imagine, I was quite excited and motivated to make it a night to remember. I made her a really big cake and a lovely array of appetizers, all created with Amber in mind. Thanks to Amber's super-cool boyfriend Al, who keyed me in on some of Amber's favorite foods, as well as all the friends who helped decorate and prep food, she totally loved it—and was pretty darn surprised!

For the cake, I made a two-tiered layered almond wedding-style cake. Within each layer (seven total between the two tiers), I spread strawberry jam, topped with a layer of sliced strawberries, then a layer of vanilla bean-flecked whipped cream. I covered the whole cake with this luscious whipped cream and lots more sliced strawberries, then served it with my homemade strawberry-vanilla bean gelato. I must admit—it was pretty delish.

Now a bit about my thought process for the cake: When I first

began brainstorming about this cake, I wanted to feature three very delicious, very compatible flavors: almond, strawberry (in-season right now), and vanilla. So, a couple weeks ago, for my "practice cake" (pictured below on the left), I decided to spread a layer of thinned almond paste, along with strawberry jam and whipped cream, within the cake layers. As you can see, I also decorated it with sliced strawberries as well as sliced almonds. Then, after analyzing the flavors and appearance of the practice cake, I decided that I would minimize the use of almonds in the cake (I just used almond extract to flavor the final cake), and maximize the presence of the strawberries. I thought adding more of the brightly hued strawberry slices would make the cake look more fun and would seem more suited for Amber that way. Let me tell you, I am sure glad I made that practice cake. It had been a while (about a year, I think!) since I had baked and decorated a layer cake, so I am certain the final cake benefitted tremendously from the practice cake. Plus, it was really fun to make and I also had some very eager taste-testers.

The appetizers were quite a hit as well. My friend Abby made miniature cheeseburger pizzas, a specialty of hers. They were awesomely delicious, as usual. I made creamy spinach-artichoke dip, crostini topped with sauteed eggplant and kale, 4-cheese stuffed mushrooms, and my spicy shrimp scampi. These tasty hors d'oeuvres, along with cosmopolitan martinis—one of Amber's favorite drinks—fueled our enthusiasm all evening. It was a TON of fun!! Surprise parties are AWESOME! Here are a few of the recipes from this fun night:

Eggplant & Kale Crostini

These tasty things are actually quite healthful. Packed with Vitamins K, A, and C, kale is one of the most nutritious veggies around.

1. Dice 1 large or 2 small Japanese eggplants into 1/2-inch pieces. Place the eggplant pieces into a strainer or colander placed over a large bowl. Toss the eggplant with 1 teaspoon kosher salt. Allow to sit for about 1 to 2 hours. Moisture from the eggplant will drip into the bowl below via osmosis. Squeeze the excess water from the eggplant.

2. Preheat oven to 375 F. Slice one long baguette onto 1/2-inch slices. Place on a large baking sheet, drizzle them lightly with olive oil, and bake them for about 15 minutes.

3. Meanwhile, in a large skillet, heat 1 to 2 tablespoon olive oil. Add 2 cloves garlic (minced) and a pinch of crushed red pepper. Cook and stir over medium heat for about 1 minute. Add the squeezed-out eggplant. Cook and stir for 5 more minutes, or until the eggplant in almost translucent. Add about 1/2 of a bunch of kale and 1/2 teaspoon salt (large stems removed and thinly sliced). Cook and stir for 5 more minutes, or until the kale is wilted but still bright green. Transfer mixture to a bow; cool for about 10 minutes. Season with additional salt and black pepper to taste.

4. To assemble, evenly distribute the eggplant mixture among the toasted baguette slices. Top with thin slices of provolone cheese. Bake for about 10 to 15 minutes, or until the cheese is melted and beginning to brown. Let cool about 5 minutes before serving.

Annie's Spicy Shrimp Scampi

If you can find raw shrimp that has been peeled and deveined, this dish is super-quick to make. I recommend serving it with bread to soak up all the tasty juices.

1. Preheat oven to 425 F. Peel and devein about 2 pounds of small to medium shrimp. Arrange on an oven-safe platter in a decorative fashion.

2. In a small bowl, stir together about 4 tablespoons melted butter, 2 tablespoons olive oil, a really big handful parsley (minced), 4 cloves garlic (minced), 1 teaspoon each of sea salt and black pepper, and 2 big pinches of crushed red pepper.

3. Pour the butter mixture over the shrimp and spread evenly to cover. Bake for about 20 minutes or until the it is bubbly and the shrimp are opaque.

Amber-Inspired Cosmopolitan Martinis

We started off the party with these special cosmos. Infusing the vodka with the flavors of cranberries, lime, and orange one week in advance makes this classic martini extra tasty.

1. One week before you plan to serve the drinks, pour about 3 cups vodka into a one-quart jar. Place 6 ounces whole cranberries (whole or fresh, depending on the time of year) into the jar. Using a vegetable peeler, peel the zest from 1 lime and 1 orange and place in the jar of vodka. Meanwhile in a small bowl, stir together 1/2 cup sugar and 1/2 cup hot water. Stir until sugar is dissolved; let cool completely. Once cooled, add this "simple syrup" to the vodka jar. Place the jar in a cool, dark place for 1 week. Shake the jar once a day. Strain before using, reserving some of the cranberries to use as garnish.

2. To make the martinis, in a large pitcher, combine the infused vodka, 2 cups triple sec, 2 cups cranberry juice, and 1 cup freshly squeezed lime juice. Add ice to fill and stir. Serve in martini glasses. Garnish with lime slices and the reserved cranberries, if desired.

Classics Revisited

2009-04-15T05:24:00.000-07:00

This week, I have been taking some artistic freedoms in the kitchen with a couple of my favorite dishes to make: Lasagna and Chili. I made a lovely vegetable lasagna, loaded with all kinds of veggies—from eggplant to carrots to zucchini—that turned out utterly scrumptious. I basically prepared it the way I usually do, but replaced the meat with vegetables seasoned with sweet French basil and Turkish oregano (I most often use pork and maybe a little beef seasoned with French thyme, chile, and fennel seed) . The wide variety of veggies I selected along with those flavorful dried herbs, created a tasty depth of flavor that made me—and even Jay—not miss the meat at all. The second dish I tweaked was my classic chili. I decided to skip the chili powder, leave out most of the tomatoes (I did end up adding tablespoon of tomato paste to thicken at the end) and instead make it with lots of smoky rehydrated Mexican chiles, a spicy fresh jalapeno, and a few yellow and red bell peppers for sweetness. I also added some tequila, which helped bring together all the awesome flavors. The results were very tasty and contained a whole lot of heat.

While I was making this chili, however, I found a small piece of salmon that I had accidently thawed in the refrigerator. I had meant to put the previously frozen fillet in the freezer after a recent trip to the grocery store, but had apparently put in the fridge instead. So, knowing that this fillet wouldn't be very good refrozen, I opted to whip up a couple salmon quesadillas as an appetizer for the chili. It was quite delicious, so I am including that recipe here as well...

Annie's Vegetable Lasagna

You may create your own mixture of veggies in this lasagna. Just use what's fresh and in season. Note: Penzey's spices is a great place to find Turkish oregano and sweet French basil.

1. In a large skillet, heat about 2 tablespoons olive oil over medium-high heat. Add 1 onion (chopped), 1 carrot (finely chopped), 1 stick celery (finely chopped), and 8 ounces button mushrooms (chopped). Cook, stirring occasionally, for about 10 minutes, or until the vegetables begin to brown. Add 1 red pepper (chopped), 1/2 of an eggplant (diced), 2 cloves garlic (minced), 1 zucchini (diced), 1 yellow squash (diced), 1 teaspoon sweet French basil, 1 teaspoon Turkish oregano, 1 teaspoon salt and some freshly cracked pepper. Cook, stirring occasionally for about 10 minutes, or until the vegetables are softened. Remove from heat and let cool.

2. Meanwhile, in a large bowl, stir together two 15-ounce containers of whole-milk ricotta, 1 egg, a handful of chopped parsley, 1/4 cup grated parmesan, and 2 handfuls of shredded provolone cheese; set aside.

3. In a medium saucepan, saute 2 cloves garlic (minced), and a big pinch of crushed red pepper for about 2 minutes, or until the garlic just begins to brown. Add about 4 cups chicken or vegetable broth, two 6-ounce cans tomato paste, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat.

4. Preheat oven to 325 F. Stir the cooled vegetable mixture into the ricotta mixture. Begin layering: In a large shallow baking dish, spread about 1/2 cup of the tomato sauce. Arrange 3 or 4 lasagna noodles (I like no-boil ones) over the sauce. Spread about 1/3 of the filling over the noodles and drizzle about 1/4 cup tomato sauce over the filling. Repeat this layering 2 more times. Top with a fourth layer of noodles. Arrange about 8 ounces of sliced provolone cheese evenly over top the noodles. Pour the rest of the sauce over the cheese. (The baking dish should be almost over-flowing.) Sprinkle with about 1/4 cup grated parmesan cheese. Place on a baking sheet (it will—and should—drip over the sides while it bakes). Bake for 1 to 1 1/2 hours or until bubbly around the edges. Cool 10 minutes before serving.

Chile Chili

Top this spicy dish with some good sharp cheddar cheese and perhaps a dollop of sour cream. Jay and I drank a glass of milk with it to help tame the heat, which I personally found to be quite necessary. Feel free to choose which types of dehydrated Mexican chiles to use in this chili.

1. Season 1 to 1 1/2 pounds ground chuck with lots of salt and pepper. Heat about 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef, pinching it into little chunks at you add it. Cook about 10 minutes, or until the beef is nicely browned. Meanwhile, in a small skillet, toast about 1 teaspoon cumin seeds and 2 teaspoons coriander seeds. Remove from heat and allow to cool. Once cool, grind the seeds, along with 2 teaspoons peppercorns, until finely ground. Add this to the beef along with 1 yellow pepper and 1 red pepper (coarsely chopped), 1 jalepeno (thinly sliced), 1 onion (coarsely chopped), and 3 cloves of garlic (chopped). Cook, stirring occasionally for about 10 minutes.

2. Meanwhile, in a small bowl, pour 2 cups boiling water over 1 dried chipotle chile, 1 dried ancho or pasilla chile, and dried 3 puya chiles. Cover and let steep for about 20 minutes. Remove the chiles from the steeping liquid, let cool a little, then give them a good chop. Add the chiles, along with about 1/4 cup tequila (silver or gold), and one 15-ounce can pinto beans (drained), and one 15-ounce can black beans (drained). Cook about 2 more minutes, then add the chile steeping liquid and about 1 cup water (until it looks thin enough to boil, but not too thin). Bring to a boil, reduce heat to low, cover, and simmer about 1 hour.

3. Add 1 tablespoon tomato paste, the zest and juice of 1/2 a lime, and a squeeze of honey (to balance the sourness of the lime). Simmer for another 15 minutes. Serve with cheddar cheese and sour cream, if desired.

Salmon and Aged Cheddar Quesadillas

I love spur-of-the-moment dishes like this one. Best of all, it was quick, simple, and fun to make!!

1. Place an oven rack just above the center of the oven and preheat broiler on high. Place a 4-ounce salmon filet on a small, foil-lined baking sheet. In a small bowl, mix together 1/2 teaspoon smoked paprika, 1/2 teaspoon ancho chile powder, 1/2 teaspoon Mexican oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Rub spice mixture and 1 teaspoon olive oil over salmon. Broil for about 10 minutes, or until the salmon flakes easily with a fork. Let the salmon cool a little, remove and discard skin (or give it to your dog or cat) then break the salmon into small pieces.

2. Meanwhile, in a medium bowl, stir together a heaping 1 cup shredded aged cheddar, a little handful chopped cilantro and parsley, and about 2 tablespoons chopped pickled jalepenos. When the salmon is cool add it to the cheese mixture; stir.

3. Heat a cast iron skillet over medium-high heat for about 5 minutes. Spread softened butter onto 1 side of four 6-inch flour tortillas. Place one of the tortillas, buttered side down, on the skillet. Place 1/2 the filling over the tortilla in the skillet and top with another tortilla, buttered side up. Cook for about 5 minutes, flipping halfway through cooking, until brown on both sides. Repeat with remaining tortillas and filling. Let cool for a few minutes before cutting into wedges. Serve with lime wedges and sour cream.

Eggs and Beer: It's Egg-tastic!

2009-04-05T10:43:00.000-07:00

My wonderful hens have been quite busy egg layers lately. Consequently, I've recently been inspired to experiment with some fun new egg recipes. So this weekend I decided to throw a little dinner party starring eggs and beer, which I think is a very tasty combination. I made two kinds of pickled eggs—a sweet, bright purple version made with beets and a spicier version made with chiles and bell pepper. I must admit that up until trying some fantastic ones at a local bar in the last few years, I had a slight aversion to pickled eggs. They always seemed weird and quite unappetizing to me. But I'll be the first to say I was totally wrong. If you like eggs and you like pickles, then chances are you'll like pickled eggs. They are actually very delicious—especially with beer! I served mine along with my friend Abby's freshly baked bread and dill butter. Everyone seemed to really enjoy them. In addition, I made my special version of Scotch eggs, which are hard-boiled eggs encased in a layer of pork sausage then breaded and baked, and also prepared some Russian-style deviled eggs, made with lots of mustard and dill. Both of these other egg dishes were also very scrumptious. This slightly unusual party idea actually turned out to be really fun!! Here are my egg recipes, just in time for Easter. Enjoy!

Pickled Eggs and Beets

Both these sweet pickled eggs and the spicy ones taste delicious on bread with some dill butter. To make dill butter, use a fork to combine about 6 tablespoons butter and 1 teaspoon salt with about 1 tablespoon chopped fresh dill. Hot sauce also makes a great accompaniment!

1. Preheat oven to 375 F. Wrap about 1 pound of small to medium beets in foil. Place on a baking sheet and roast until tender, about 1 hour. Set aside to cool. When cool enough to handle, peel the beets and cut them into small wedges.

2. In a medium nonreactive saucepan, combine 2 cups cider vinegar, 1/2 cup honey, 1/4 cup brown sugar, 1 cup water, 2 teaspoons black peppercorns, 4 whole allspice, and 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Remove from heat. Stir in 1 onion (cut into wedges), the beets, and 4 cloves garlic (smashed). Cover and let come to room temperature.

3. Meanwhile, hard boil about 8 eggs. Peel the eggs and place them into two 1-quart jars (4 eggs in each jar). When the vinegar mixture has cooled to room temperature, pour it into the jars to cover the eggs, dispersing the beets, onion, a garlic evenly between the two jars. Seal the jars and refrigerate at least 1 day before serving.

Spicy Pickled Eggs

These eggs taste especially good with good bottle of lager beer.

1. In a medium nonreactive saucepan, combine 1/2 cup white vinegar, 1/4 cup cider vinegar, 1/4 cup rice vinegar, 1/4 cup white wine vinegar, 2 bay leaves, 4 Thai chiles, 1 teaspoon coriander seeds, 2 teaspoons sea salt, 2 whole allspice, 1/4 teaspoon celery seed, 1 teaspoon peppercorns, and 1 teaspoon mustard seed. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat; cool about 30 minutes, then add 1 onion (sliced), 1 green bell pepper (sliced), 1 jalapeno (halved), and 2 cloves of garlic (smashed). Allow to cool to room temperature.

2. Meanwhile, hard boil about 8 eggs. Peel the eggs and place them in two 1-quart jars (4 eggs in each jar). When the vinegar mixture has cooled to room temperature pour it over the eggs in the jars, dispersing the onion, bell pepper, jalepeno, garlic, and bay leaves evenly between the two jars. Seal the jars and refrigerate at least 1 day before serving.

Annie's Scotch Eggs

Serve these eggs with Dijon mustard and your favorite hot sauce.

1. Hard boil 8 to 10 eggs. Chill thoroughly and peel.

2. Meanwhile, into a food processor, place about 4 cups of torn fresh baguette, 2 handfuls

fresh parsley, 1 teaspoon salt, and about 1 tablespoon olive oil. Process until green bread crumbs are formed. Set aside. In a small bowl, stir together 1/2 cup mayonnaise, 2 tablespoons honey, and 1/4 cup dijon mustard. Cover and chill.

3. In a medium bowl, combine 1 pound ground pork (I like pork shoulder for this), 1 egg, 1/4 cup dry bread crumbs (purchased bread crumbs work well here), 1 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/2 teaspon oregano, 1 big pinch of crushed red pepper, 1/2 teaspoon ground coriander, and 1/4 teaspoon freshly grated nutmeg.

4. Preheat oven to 350 F. Using a small handful of the pork mixture for each egg, carefully encapsulate the peeled hard-boiled eggs in a layer of pork, slowly working the meat around each egg to cover. Brush the meat-covered eggs with the mayonnaise-mustard mixture. Carefully roll each egg in the green bread crumbs. Arrange the eggs, pointy side up, on a parchment paper-lined baking sheet. Bake for about 45 minutes, or until lightly browned. Cool 5 to 10 minutes before serving.

Mustard-Dill Deviled Eggs

1. Hard boil 6 eggs. Cool and peel. Cut each egg in half. Remove each yolk to a small bowl. Place the egg halves on a platter.

2. In the small bowl, use a fork to combine the egg yolks with 1/4 cup sour cream, 2 teaspoons Dutch mustard, 2 teaspoons dijon mustard, 2 tablespoons chopped dill pickle, 2 tablespoons chopped fresh dill, and 1 pinch each of salt and black pepper. Place the mixture into a small resealable plastic bag. Snip of a little of one corner of the bag and pipe the mixture into each egg half. Sprinkle with a little sweet paprika. Chill until ready to serve.

Hot and Steamy Goodness!!

2009-04-01T06:25:00.000-07:00

Quite often, it is the weather that first inspires me to make a particular type of food on a particular day. Yesterday was definitely one of those days. It was very unpleasantly cold and blustery—not at all springlike. On days like this, I always crave something warming and comforting. However, with the long, cold Iowa winter just coming to an end, it seems that I've recently made many of my chilly weather favorites at least a handful of times. That's when I know I need to add a new twist to one of these warming comfort foods. So yesterday, that is exactly what I did. I whipped up a luscious bolognese sauce enhanced by a variety of chile peppers and a subtle hint of cinnamon. The results were totally delish and something I will definitely remember next time it gets really chilly out. (Hopefully not until the end of this year!) Here is my jazzed up bolognese sauce:

Chile Pepper Bolognese

Look for dried chile peppers at your local Mexican market. You'll find a large variety with which to experiment. They are quite inexpensive and totally worth the extra trip.

1. Bring about 4 cups of water to a boil. Place 5 dried chile peppers of your choice (I used 3 pasilla, 1 ancho, and 1 puya) in a small glass bowl. Pour enough boiling water into the bowl to cover the peppers. Cover and allow to steep for about 20 minutes. In a Dutch oven, heat about 2 teaspoons olive oil over medium high heat. Add about 1 1/2 pounds ground meat (I used a combo of ground venison and beef, but any combination of beef and pork would work well.) Cook and stir until the meat is just starting to brown, about 10 minutes.

2. Meanwhile, in a food processor, finely mince 2 stalks celery (coarsely chopped), 2 carrots (coarsely chopped), 1 onion (coarsely chopped), 3 cloves garlic (smashed), 1 jalepeno or serrano chile pepper (seeded, if you don't want a lot of heat), a handful of parsley, and about half of a green pepper. Add to the meat in the Dutch oven. Cook, stirring occasionally, for about 10 more minutes.

3. Add 2 bay leaves, 1 Thai chile (dry or fresh), 1 stick cinnamon, and about 1/2 a bottle of white wine to the Dutch oven. Continue to cook over medium-high heat until the wine has mostly evaporated. Then add about 2 cups milk. Continue to cook over medium heat until the milk has reduced by about half.

4. Meanwhile, remove the rehydrated chiles to a cutting board; reserve the soaking liquid for later. Give the chiles a coarse chop (remove stems and most of the seeds) then place them in the food processor along with one 15-ounce can whole tomatoes. Process until the mixture is almost smooth; add to Dutch oven. Bring to a boil, adding enough of the chile pepper soaking liquid to create a thin sauce (but not too thin—just thin enough to simmer). Cover and simmer for about 45 minutes. Serve with hot cooked pasta and a shredded cheese of your choice.

Jay's Meatball Pizza Dinner

2009-03-23T05:51:00.000-07:00

Jay has been working extra hard on our house lately. (We own a very old Victorian style house— a total fixer-upper.) He is currently rebuilding our stairway, which is quite a large project. I must say that he is doing a beautiful, beautiful job on it; these stairs are going to look awesome! So last Saturday, I decided to make him a special dinner as a treat for all his hard work. I made a lovely three course meal for just the two of us, using his favorite foods as my inspiration. The first course was a crisp romaine salad topped with grilled onions and cherry tomatoes and tossed with a deliciously robust version of my Caesar dressing. The second course was seared herb-coated Ahi tuna smothered in a rich white wine-cream sauce and cooked perfectly rare, just like Jay likes. And for the final course, I combined two of Jay's favorite foods: Pizza and meatballs. Now how could I go wrong with that?!! He totally loved it. This meal was just what he needed to refuel for another day of stair-building on Sunday. Here are the recipes from Jay's feast:

Caesar Salad with Grilled Vegetables

Jay loves anchovies and mustard, so I opted to add extra of these two ingredients to the Caesar dressing so as to make it really robust and full-flavored.

1. For the dressing: Into a blender, add the juice of 1/2 a lemon, a splash of red wine vinegar, 1 tablespoon dijon mustard, about 10 anchovies, 1 clove garlic (minced), 1 teaspoon ground black pepper, and 1/2 teaspoon dried oregano. Cover and puree until smooth. Then, with the blender running, slowly add about 1/2 cup olive oil until it emulsifies. Stir in 1/4 cup grated parmesan cheese. Cover and chill until ready to use.

2. Preheat an indoor grill over medium-high heat. In a medium bowl, toss 1 medium onion (sliced) and 2 cups cherry tomatoes (or other veggies of your choice) in 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon crushed red pepper, and about 1/2 teaspoon each salt and pepper. Pour the veggies onto the grill and spread into an even layer. Grill for about 7 minutes, turning once or twice, until vegetables are softened and have nice grill marks. Remove to a bowl to cool slightly.

3. To assemble the salad, place about 6 cups cleaned torn romaine into a salad bowl. Top with the grilled vegetables and the dressing. Toss and serve.

Herb-Coated Ahi Tuna with White Wine Cream Sauce

1. Preheat a medium skillet over high heat. Rub 2 very small 1-inch thick tuna steaks (about 10 ounces total) with 2 teaspoons olive oil, and a pinch each of thyme, oregano, marjoram, tarragon, salt, and pepper. Place the steaks in the skillet. Cook for about 2 or 3 minutes on each side (or longer if you like it more well-done). Remove the steaks from the skillet to rest.

2. To the still hot skillet, add a splash of white wine. Set over medium heat. Use a wooden spoon to scrape up any yummy bits in the pan as the wine begins to evaporate. Once the wine is almost evaporated, add two splashes of heavy cream. Bring this to a boil and reduce until it is thick and saucy, about a minute. Add 1 tablespoon minced fresh parsley and salt and pepper to taste.

3. To serve, thinly slice the tuna. Drizzle the cream sauce over the tuna. Serve with bread.

The Meatball Pizza

1. Make pizza dough. (You can use my recipe from my Dec. 3rd post-step 1—the Open-Faced Parmesan Bolognese Bread.) Then make the meatball mixture: In a food processor, combine about 2 cups torn baguette, 1 clove garlic (smashed), 1 shallot (chopped a bit), a small handful basil leaves, a small chunk of parmesan cheese, and 1/2 cup milk. Process until smooth. Transfer to a medium bowl. To the bowl also add 1 egg, 1/2 pound ground pork, and 1/2 pound ground beef. Use your hands to mix thoroughly. Cover and chill for 30 minutes.

2. Meanwhile, make the sauce: In a large saucepan, saute 1 small onion (finely chopped) in about 2 tablespoon olive oil over medium heat for about 5 minutes. Add 2 cloves garlic (minced) and a big pinch of crushed red pepper. Continue cooking over medium heat until the onion is translucent. Add 1 bay leaf and about 1/2 teaspoon oregano. Then add about 5 cups chicken stock and two 6-ounce cans tomato paste. Whisk together until smooth. Cover and simmer about 20 minutes.

3. Then make the meatballs: Form the meatball mixture into about fifteen 1 to 1 1/2-inch meatballs. In a large skillet, fry the meatballs in about 2 tablespoons olive oil, working in 2 batches, and turning to brown on all sides. When the meatballs have finished browning, transfer them to the sauce. Cover and simmer the meatballs in the sauce for about 45 minutes. (Covered or uncovered, depending on how thick the sauce is. To thicken it, simmer uncovered, stirring occasionally until thick enough. You want it somewhat thick, so it won't spill off the pizza). Remove from heat. Let cool for at least 30 minutes. Cut each meatball in half and return to the sauce.

4. Preheat oven to 425 F. Roll the pizza dough into two 12-inch circle/oval shapes. Transfer to parchment-lined baking sheets. Prick the dough circles a bunch of times with the tines of a fork. Rub olive oil all over the surface of the dough. Bake the dough circles for about 10 to fifteen minutes. Remove from the oven and top each with the meatballs and sauce, distributing the meatballs evenly, cut sides down. Top each pizza with about 5 slices of provolone cheese. Sprinkle on some dried oregano. Return to the oven and bake for about 15 more minutes, or until cheese is bubbly and beginning to brown. Cool about 10 minutes before serving.

Spring Thanksgiving

2009-03-16T05:51:00.000-07:00

In my opinion, celebrating Thanksgiving just once a year is simply not adequate. I think it's such a totally awesome holiday that I usually choose to celebrate it at least a few times a year. Last Saturday, Jay and I invited a bunch of our close friends over to celebrate Spring Thanksgiving, which we have declared to be on the second Saturday in March. When planning out the menu for this Thanksgiving, I thought I'd embrace the mood of springtime in each of my traditional dishes: I marinated the turkey in LOTS of parsley and garlic, along with the zest and juice of a few lemons and oranges. I added a few bunches of scallions to the stuffing, as well as a whole pound of cremini mushrooms. The mashed potatoes were flecked with minced parsley and contained a whole head of roasted garlic. And to the green bean casserole, I added oyster mushrooms and greened it up a bit with some chopped spinach. These classics, as always, were quite tasty.

However, if you ask me, the most exciting part of my feast was totally the appetizers. It was through these dishes that I could express my love for springtime most completely. I chose to make a bright green cilantro-lime cheese ball containing minced jalapeno, cheddar cheese shreds, lime zest, and crushed toasted cumin seeds. I also whipped up a roasted yellow pepper and white bean topping, perfumed with sweet basil and parsely, to eat on baguette slices. But my very favorite dish of the evening was definitely the bacon-wrapped Brussel's sprouts. I really, really love Brussel's sprouts and, let me tell you, enveloping them with thick slices of peppered bacon and dousing them in balsamic vinegar and honey only makes them tastier! Here are the recipes for my springtime appetizers:

Cilantro-Lime Cheese Ball

1. In a small skillet, toast 1 teaspoon cumin seeds over medium-low heat. Pour onto a plate and set aside to cool. In a medium bowl mash together two 8-ounce packages softened cream cheese (let it sit out at room temperature for at least a couple hours), 6 ounces shredded sharp cheddar cheese, 4 ounces shredded Monterey jack cheese, 1 jalepeno (seeded and minced), 2 green onions (minced), the zest and juice of 1 lime, a handful of chopped cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Crush the cumin seeds in a mortar and pestle or a spice grinder and add them to the cheese mixture. Stir, cover, and chill for about an hour.

2. Meanwhile, in a food processor, puree about 3 cups of torn baguette with a big handful of cilantro, a small handful of parsley, 1 teaspoon salt, and 2 tablespoons olive oil. Process until the bread crumbs turn bright green.

3. Once the cheese mixture has firmed up a bit, use your hands to shape it into a ball. Coat the ball with the green bread crumbs. Chill for at least one hour. Serve with tortilla chips.

Roasted Yellow Pepper and White Beans on Baguette Slices

If yellow peppers aren't available, red sweet peppers would be equally as tasty in this dish.

1. Roast 2 whole yellow peppers in a 425 F oven for about 30 minutes. Remove from oven, cover with waxed paper or plastic wrap for about 15 minutes. Peel the loose skin from the peppers, remove the stem and seeds, and slice into short strips.

2. In a small bowl, stir together the yellow pepper, 1 15-ounce can cannelini beans (drained and rinsed), 1 clove minced garlic, the juice of 1/2 a lemon, 1/4 cup olive oil, a handful of chopped parsley, a handful of chopped basil, 1/2 teaspoon salt, a bit of freshly cracked pepper, and a pinch of crushed red pepper. Chill for about 1 hour.

3. About 30 minutes before serving, remove the mixture from the refrigerator. Serve with sliced baguette.

Bacon-Wrapped Brussel's Sprouts

1. Fill a medium saucepan about three-quarters full of water. Add 1 teaspoon kosher salt and bring to a boil. Trim the ends from 16 to 20 Brussel's sprouts. Dump them into the boiling water. Bring back to a boil. Cook the Brussel's sprouts for about 3 minutes, then remove them with a slotted spoon to a large bowl of ice water. Let sit for about 5 minutes.

2. Remove the Brussel's sprouts from the water. Blot them off with a paper towel. Wrap each Brussel's sprout with 1/2 slice of thick cut peppered bacon. Secure bacon with a toothpick. Place on a small parchment paper-lined baking sheet. Cook at 325 F for about 45 minutes, or until the bacon is browned. Blot excess grease from the baking sheet. Drizzle the Brussel's sprouts with a few tablespoons balsamic vinegar and a little honey. Return to the oven for 5 minutes. Cool about 10 minutes before serving.

Afternoon Snack Time Experiments

2009-03-12T05:18:00.000-07:00

One of the things I love most about cooking is how much I learn each time I am in the kitchen. Every cooking endeavor I take on is a chance to pick up more knowledge about this strong passion of mine. But on those days when I want to create a completely new dish and I'm not quite sure about the results, I like to do it on a smaller scale. So, to take advantage of after work hunger, I prepare these brand new dishes in the form of an appetizer-sized afternoon snack. Not only is this a great time to experiment with any fresh ideas I've had, it also provides a fun way to relax after a long day. And because it's just an appetizer, there isn't much of a commitment. The best part: I ALWAYS learn something. Here are a few of my recent experiments and what I learned:

Experiment 1: Beet Tzatziki

For this experiment, I made tzatziki—the Greek sauce made with yogurt, cucumber, fresh garlic, and parsley—with beets instead of cucumbers. I added some sour cream for richness, tossed in a minced shallot for bite, and served it with some of my homemade pita bread. And as I had predicted, it turned bright pink and was quite eye-catching.

The Results: Quite tasty, if you like beets. Because of the combination of beets, parsley, and sour cream, it totally reminded me of borscht.

What I learned: Next time I need to chop the beets more finely. The julienne cut I used made it kind of messy because the beet pieces kept falling off the flatbread wedges. I also think it could have used additional yogurt for tanginess and to thin it out a bit.

Experiment 2: Spicy Slider Burgers

I prepared tiny burgers containing diced jalepenos, minced shallot, and lots of cracked black pepper. I pan-seared them in my cast iron skillet and topped them with provolone cheese and a sriracha chile mayonnaise, which was just a quick mix of mayo and sriracha chile sauce. I served them on my homemade slider buns.

The Results: Delish! They weren't as spicy as I thought they would be, but the flavor of jalapenos inside a juicy burger was really awesome.

What I Learned: I'd like to taste more heat. I would definitely add more jalepenos next time. And the jalapenos could be diced a bit more finely; some pieces fell out as I was frying them. I would also add another element, such as sauteed savoy cabbage or mushrooms, for some textural interest.

Experiment 3: Mushroom-Topped Flatbread

I love making flatbread when I have some leftover pizza dough on hand. This time I dressed it up with sliced white button mushrooms sauteed in olive oil with thyme and garlic. I topped it with just a tiny bit of shredded parmesan cheese, baked in a really hot oven (about 500 F), then drizzled it with olive oil, and sprinkled it with freshly cracked black pepper.

The Results: Very positive. I just love the flavor of lightly browned mushrooms in combination with thyme and garlic. This one was bound to be pretty tasty.

What I Learned: I really enjoyed it, but I think it could have used more pizzazz. Some red pepper flakes would have been awesome in the topping. Also, next time I may knead some fresh thyme into the bread dough to create more visual interest and unity in the dish.

You Need a Cookie.

2009-03-09T05:42:00.000-07:00

If you ask me, nothing can brighten up someone's day quite like a cookie. In all honesty, I receive even more enjoyment from giving these blissful treats away than I do baking them—or eating them for that matter. (I'm not the hugest fan of sweet foods—just a few nibbles here and there suits me just fine.) Having received some very encouraging responses from a few of my recent batches, last weekend I was inspired to create a couple new cookie recipes. Now, experimenting with cookie recipes is a much different challenge than playing around with a non-baking recipe, such as a stew or sauce. In baking, there are many scientific factors that determine the success of the resulting baked good. I almost always start with a recipe that I know works, then tweak it in a few areas (being sure not to create too many variables) in an attempt to make the cookie into a more mouthwatering creation. This weekend, I perfected two of my favorite cookies: Chocolate-Chocolate Chip and Peanut Butter. They both turned out utterly scrumptious. Here are a few of my tips for top-notch cookies and the recipes I developed last weekend:

Annie's Tips for the Best Cookies EVER

1. Line your baking sheets with parchment paper. I ALWAYS use parchment paper because cookies will never stick to it. Plus, I think the cookies just bake more evenly on parchment. I usually reuse the paper at least 4 or 5 times before I toss it.

2. Refrigerate your dough for at least two hours to one day before you bake it. This gives time for the glutens to relax and creates a more tender cookie.

3. When you make a batch of dough, bake off only the amount of cookies

you need for the next couple days, then freeze the rest of the dough. I shape the dough into several 1- to 1 1/2-inch-thick, 8-inch-long logs, then roll it up Tootsie Roll-style in waxed paper (see photo, at right). Then, next time you want cookies, simply cut 1/4-inch slices from one of the frozen logs and bake as usual. You'll have freshly baked homemade cookies in minutes—no dough-mixing required! How awesome is that!?

4. Always use unsalted real butter. No substitutes!

5. Let baking sheets cool between batches. Otherwise the cookies will spread too much.

6. Be sure your baking soda/baking powder has not expired. These things have a limited shelf life and will not work right if they having been sitting in your cupboard for years.

7. Have all of your ingredients at room temperature before you mix the dough—this includes butter, eggs, and any other refrigerated products.

8. Only beat in the flour just until incorporated. If you mix it too much, you will create very strong glutens and the cookies will be tough.

Quadruple Chocolate Cookies

Chocolate is added to these cookies in four forms: Chocolate syrup, melted unsweetened baking chocolate, Dutch cocoa, and chocolate chips. If you like chocolate, you'll love these cookies!

1. In a medium bowl, sift together 2 cups all-purpose flour and 1/2 cup Dutch cocoa; set aside. In the microwave on 50-percent power, melt 5 ounces unsweetened chocolate, stirring every 30 seconds or so until melted; set aside to cool.

2. In the bowl of a standing mixer (or in a large bowl using a handheld mixer), beat together on medium speed until fluffy 1 cup softened butter, 1/2 cup granulated sugar, 3/4 cup light brown sugar, and 1 teaspoon baking soda. Add 1 teaspoon vanilla extract, 1 egg, 1 teaspoon espresso powder, 1 teaspoon salt, 1/2 cup chocolate syrup (Hershey's is best), and the 5 ounces cooled melted unsweetened chocolate. Mix until incorporated, scraping sides of bowl occasionally. On low speed, gradually beat in the flour-cocoa mixture. Fold in 1/2 cup quick-cooking oats and 2 cups bittersweet or semisweet chocolate chips. Chill for at least 2 hours.

3. Preheat oven to 325 F. Scoop the cookie dough into small balls and place 1 inch apart on a parchment-lined baking sheet. (I prefer the look of tiny cookies, so I use a 25mm-sized ice cream scoop.) Slightly flatten each dough ball by pressing it with the palm of your hand. Bake for about 8 minutes (or longer if you've scooped larger cookies), rotating the cookie sheet halfway through baking. Let stand on the baking sheet for 1 minute. Transfer to a wire rack to cool.

Sea Salty-Sweet Peanut Butter Cookies

1. In the bowl of a standing mixer (or in a large bowl

using a handheld mixer, beat together on medium speed until creamy 1 cup butter and 1 cup creamy natural peanut butter (stir the peanut butter well before measuring). Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon baking soda, and 1 teaspoon baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in 2 eggs, 1/2 teaspoon salt, and 1 1/2 teaspoons vanilla extract. Gradually beat in 2 1/2 cups flour on low speed just until incorporated. Chill dough at least 2 hours.

2. Preheat oven to 350 F. In a small bowl, mix together 1 cup granulated sugar and 2 teaspoons fine sea salt (French gray salt or fleur de sel will work beautifully). Shape dough into 3/4-inch balls (or use a 25mm-size ice scoop). (Or make the cookies larger—this is your preference) Roll dough balls in the sugar-salt mixture. Place 1 inch apart on a parchment-lined baking sheet. Using the tines of a fork, flatten each dough ball by making crisscross marks on top. Bake for about 8 minutes or until lightly browned on the bottom, rotating the baking sheet halfway through baking. Let stand on baking sheet for about 1 minutes. Transfer to a wire rack to cool.

Ham it Up

2009-03-02T05:11:00.000-08:00

I love to cook ham at this time of year, when the weather is still chilly but spring is just around the corner. The slow and low cooking process ham requires makes it ideal for cooler temperatures and, while I'm not exactly sure why, it's bright pink hue and savory-sweet flavor makes me excited for spring. Recently I baked up a small one for a simple but special dinner. (No matter how you cook it, ham always has a way of making a meal special.) I rubbed it with thyme and garlic, studded it with cloves, roasted it atop carrots, then glazed it with a exquisite reduction of pinot noir, honey, and balsamic vinegar. It was downright delicious. Then, a couple days later, I turned the leftovers into a lovely spicy but sweet ham loaf, which I cooked outside on my smoker. It, also, was very scrumptious. I just love foods that have the ability to transform themselves like that. Ham is awesome! Here are the recipes I made up:

My Wine-Glazed Clove-Studded Baked Ham

This thing smells so good while it bakes.

1. Preheat oven to 325 F. Peel and halve lengthwise about 4 carrots. Place in a baking dish. Trim a small (about 4 pounds) partially cooked, natural smoked ham of any large amounts of fat. Place in on top of the carrots in the roasting dish then rub it with 1 tablespoon olive oil, 1 teaspoon thyme, 2 cloves garlic (very finely minced), and 1 teaspoon freshly ground black pepper. Press the pointy end of a handful of whole cloves into the ham about every 1 1/2 inches. (You'll need quite a few, about 25 or so.) Bake for about 1 hour while you prepare the glaze.

2. For the glaze, in a small nonreactive saucepan, combine 2 cups pinot noir or other medium-bodied red wine, 1/4 cup balsamic vinegar, and about 3 tablespoons honey. Bring to a boil, reduce heat to low, and simmer, uncovered, for about 30 to 45 minutes, or until it is reduced by about half and is a thin but glaze-like consistency. Remove from heat.

3. After the ham has baked for about an hour, begin glazing it every 10 minutes or so until it reaches 160 F. Once the ham has finished baking, transfer the ham and carrots to a platter to rest under some foil and add the excess juices that are in the baking dish to the remaining glaze in the saucepan. Bring the glaze mixture to a boil, reduce heat to medium and simmer, uncovered, while the ham rests, about 20 minutes. The sauce should reduce by about half. Thinly slice the ham and serve with the glaze.

My Spicy Ham Loaf

If it's nice outside and the mood strikes you, trying cooking this loaf outside on a smoker set at a moderately high temperature (about 350 F) for about 1 hour, or until it reaches 155-160 F. It adds another layer of smokiness, which is quite delicious. But cooking it in the oven also yields magnificent results!

1. Preheat oven to about 350 F. Place a piece of parchment paper onto a medium baking sheet; set aside. In a meat grinder or food processor, grind or mince about 1 pound of leftover ham (along with any carrots that are left over). Transfer to a bowl. Add to the bowl: about 3/4 pound of ground pork, 1 1 1/2 cups fresh bread crumbs, 2 eggs, 1/4 cup buttermilk or milk, 1/4 cup tomato juice, 1 tablespoon brandy, 1 tablespoon dijon mustard, 3 green onions (minced), 2 cloves garlic (minced), 1/2 teaspoon cayenne pepper, and 1/4 teaspoon each salt and black pepper. Mix with your hands until thoroughly combined. Form into a long loaf and place on the prepared baking sheet. Bake for about 45 minutes.

2. Meanwhile, prepare the sauce: In a small saucepan bring 1 cup of rose or light red wine and 1/4 cup of brandy to a boil. Reduce heat to medium and simmer, uncovered, until reduced by half. Add 1/4 cup chili sauce, 1/4 cup cherry or other fruit preserves, 2 tablespoons dijon mustard, 1 tablespoon honey, and 2 whole Thai chiles. Bring back to a boil, reduce heat, and simmer, uncovered for about 10 minutes. Season to taste with salt, black pepper, and additional honey. Remove from heat until ready to use.

3. After the loaf has baked for about 45 minutes, remove it from the oven and spread some of the sauce over the top. Return to the oven to bake until it reaches 160 F, saucing it again in the last 5 minutes of baking. Serve with remaining sauce.

Just Beet It!

2009-02-25T09:39:00.000-08:00

Beets are one of my all-time favorite vegetables. I love that they come in beautiful, bright colors, taste sweet and delicious, and are very, very good for you. Both the greens and the root are loaded with antioxidants that cleanse the body of toxins, a characteristic in vegetables that I find totally awesome. They are also rich in folic acid, iron, potassium, and calcium and are also known to cure the body of many different ailments. So these lovely root vegetables not only taste totally delicious, but they make you feel good too. Now how can you beet that?!

Beets are a great winter vegetable, so lately I have been experimenting with them in the kitchen. Here are a few of my recent creations:

Beet and Arugula Panzanella

Panzanella is an Italian bread salad made with tomatoes and basil, and seasoned with a vinegar and olive oil dressing. Here, I replaced the tomatoes with beets and the basil with arugula and added crunchy sunflowers seeds and red onion. It was absolutely delish!

1. Preheat oven to 400 F. Wrap about 1 pound of medium beets in foil. Place the foil-wrapped beets in a baking dish and roast for about 1 hour, or until tender when poked with a knife. Cool until easy to handle, then peel the outer layer off by scraping the beets with a spoon. Dice the peeled beets. (Or, skip this step and purchase two 15-ounce cans of diced beets. Just drain them and they're ready to use.)

2. Meanwhile make the vinaigrette and toast the bread: In a large skillet, heat 1/4 cup olive oil on medium-high heat. Add about 4 cups diced day-old bread (I used my homemade garlic focaccia, which was delicious). Cook the bread in the oil, stirring often, until evenly browned; remove from heat and season with salt and freshly cracked black pepper.

3. For the vinaigrette, in a large bowl, whisk together 3 tablespoons red wine vinegar, 1 tablespoon olive oil, about 2 teaspoons honey, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup sunflower seeds (I use roasted and salted ones). Add the diced beets, the toasted bread, a few big handfuls of prewashed baby arugula, and about one-quarter of a red onion, thinly sliced. Toss to coat with the dressing.

Roasted Golden Beets and Radicchio

The bitter, slightly spicy flavor of radicchio meshes beautifully with sweet beets. Red onion adds another lovely layer of flavor.

1. Preheat oven to 400 F. Wrap about 1 pound of medium golden beets in foil. Place the foil-wrapped beets in a large baking dish and roast for about an hour, or until tender when poked with a knife. Cool until easy to handle, then peel by scraping the beets with a spoon. Cut into wedges and return to the baking dish. Add 1 small head of radicchio (cut into wedges) and 1 red onion (cut into wedges). Drizzle with about 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, a good squeeze of honey (to taste), and a dash each of salt and black pepper; toss to coat.

2. Return to the oven and roast for about 10 to 15 minutes, or until the radicchio is wilted and tender. Season with sea salt and freshly cracked black pepper to taste.

Beet Greens and Swiss on Toast

This was a spur-of-the-moment invention that turned out utterly magnificent!

1. Preheat oven to 350 F. On a large baking sheet, place about twelve 1/2-inch slices of baguette. Toast in the oven until tops are dry, about 5 minutes. Flip each bread piece over and

return to the oven for 5 more minutes.

2. Meanwhile, in a large skillet, heat about 1/4 cup olive oil over medium heat. Add 2 cloves garlic (minced) and a big pinch of crushed red pepper. Cook and stir for 30 seconds. Gradually (and carefully—the oil may spatter a bit) add 6 to 8 cups of torn beet greens (or swiss chard). Cook for about 5 minutes, or until the greens are totally wilted but still bright in color. Remove from heat; season to taste with sea salt and black pepper.

3. Using kitchen tongs, distribute the greens evenly among the 12 toasted bread slices. Drizzle the olive oil that remains in the skillet overtop the greens-topped toasts. Place a generous slice of swiss or gruyere cheese over the greens on each piece of toast. Return to the oven for about 8 to 10 minutes, or until the cheese is totally melted. Top with a bit of sweet paprika.

For the Love of Meatloaf

2009-02-19T07:39:00.000-08:00

I totally love meatloaf. In addition to being amazingly delicious and affordable, it also has a few other very positive attributes: First of all, pretty much everyone (minus vegetarians, of course) enjoys meatloaf, so it's a great food for entertaining. I've only gotten the most encouraging responses when serving it. Generally, I think it just makes people feel at ease and cozy. Secondly, the flavor possibilities for meatloaf are endless. I've added all kinds of minced vegetables and mushrooms, splashes of different wines and liquors, fresh and dry breadcrumbs, rolled oats, cornmeal, and various combinations of fresh and dried herbs and spices. And during the summertime, I often cook meatloaf on my smoker grill to give it a pleasantly smoky flavor (which tastes absolutely AWESOME). Another plus of meatloaf is the convenience factor. If I find out unexpectedly that friends are coming over and I need dinner made in a hurry (assuming I have some ground meat on hand in the freezer, which I usually do), I can easily have a meatloaf in the oven baking in less than 20 minutes. Now how could anyone ask more of a comfort food?

Lately I have been perfecting my recipe for what, in my opinion, is classic meatloaf. It's inspired by my mom's recipe and is baked in a loaf pan on top of a thick layer of thinly sliced potatoes. Aside from being a built-in side dish, the potatoes create a space for the delicious drippings of excess fat and juices to go. And take it from me, who's started a few small grease fires baking meatloaves, having this place for the drippings to settle is very comforting. I also created a special ketchup, with caramelized onions and brandy, to go on top of the loaf and kept the flavorings for the meat really simple but delicious. Here's the recipe:

Annie's Classic Meatloaf

1. Preheat the oven to 350 F. Lightly oil a glass loaf pan (any size will do, but I prefer one that has at least 4 inch sides, so I can make it really tall); set aside. In a large bowl, whisk together 1 cup of rolled oats, 1/4 cup dry bread crumbs, 1/2 cup buttermilk, 1/2 cup milk, 2 eggs, 2 tablespoons of a 12-ounce can of tomato paste (you'll use the rest to make the ketchup), 2 teaspoons onion powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and a splash of brandy. Add 1 pound ground beef (I prefer chuck, but this is your preference), and 1/2 pound ground pork. Using your hands, thoroughly mix the meat and the egg mixture together.

2. Thinly slice 1 1/2 to 2 pounds potatoes; arrange in the prepared baking dish leaving about 1 inch of space from the top of the dish. Top the potatoes with a light sprinkle of salt and pepper. Mound the meat mixture on top of the potatoes. (It will look like it won't fit, but it will—you just have to make a really high mound.) Place in the preheated oven and bake for about 1 hour.

3. Meanwhile, make the ketchup: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 onion (very thinly sliced), 1 clove garlic (minced), 2 teaspoon honey, and 1 teaspoon salt. Cook and stir over medium heat for about 10 minutes, or until the onions are very translucent. Reduce heat to low and continue to cook, stirring occasionally, until the onions are a light caramel color. Add the remaining tomato paste, 1 1/2 cups water, 1 tablespoon brandy, 2 teaspoons dijon mustard, 1 tablespoon red wine vinegar, and 2 teaspoons white vinegar. Bring to a boil, reduce heat to low, and simmer, with the lid slightly cracked open, for about 30 minutes, or until it has thickened to the consistency of ketchup. Remove from heat, cover, and set aside.

4. After 1 hour of baking, remove the meat loaf from the oven and spread a generous layer of the ketchup over the top. Return to the oven for about 30 more minutes, or until the internal temperature reaches 160 F, basting it with the ketchup again in the last 5 minutes of baking. Serve with the remaining ketchup.

Fondue-ing it Again!

2009-02-17T05:21:00.000-08:00

It's no secret—I'll use just about any occasion as an excuse to throw a party. But I have to admit, some my best parties are ones that I throw for no reason other than to satisfy my strong desire to cook for people. Last Friday evening was one of those nights. All week long I'd been feeling the urge to entertain (something that happens quite often with me), and Jay and I both know there is only one course of action we can take to get this craving out of my system: I must throw a dinner party! So—with a bit of planning, of course—I whipped up a few fun appetizers, baked some of my most recent cookie creations, and asked a couple friends to bring over the makings for some fruity cocktails. My cookies began the evening on a sweet note and were followed by a robust puttanesca fondue, spicy turkey taquitos, and a few delicious dips. A super fun night like this just goes to show that the only real excuse you need to throw a really fun dinner party is your own desire to do so.

Some Advice from Annie's Kitchen:

If you ask me, the key to a great dinner party is to keep the atmosphere fun and really relaxed. Here are a few tips to ensure you and your guests have an awesome, easy-going time:

1. Have almost all of the cooking done before the guests arrive. Choosing dishes that can be made ahead (for the most part) is a good idea. That way, during the party, your time can be spent having fun with your friends, mixing cocktails, and making sure everyone is comfortable.

2. Plan the menu at least a few days in advance. This enables you to figure out what cooking tasks can be done a day or two ahead of time and what cooking needs to be done the day of the party.

3. Ask a friend to come early to help you cook. For me, cooking with a friend is always a super fun time. My good friend Abby enjoys cooking and gives me lots of assistance with last-minute prep. This allows me to focus on things like putting finishing touches on the food and selecting tableware and serving dishes.

Here are a few of the recipes from last Friday's dinner party:

Annie's Chocolate-Oatmeal Cookies

1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper; set aside. In medium bowl, sift together 1 1/4 cups flour, 1/2 cup Dutch cocoa, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda; set aside. Microwave 2 ounces of unsweetened chocolate (chopped) in a glass bowl on 50% power for about 2 or 3 minutes, stirring every 30 seconds until melted; set aside to cool.

2. In a large bowl (or the bowl of a standing mixer), beat together until fluffy 1/2 cup shortening, 1/2 cup butter (unsalted, of course), 3/4 cup brown sugar, and 3/4 cup granulated sugar. Add 2 eggs, 2 teaspoons vanilla, 2 teaspoons espresso powder, and the 2 ounces melted unsweetened chocolate (cooled to room temperature). Beat until combined. With the mixer on low, slowly add the flour mixture, mixing just until incorporated. Using a rubber spatula, fold in 2 1/2 cups rolled oats and 1 cup chocolate chips.

3. Pour about 1 cup powdered sugar into a small bowl. Roll the dough into 12 1-inch balls and coat with powdered sugar. Place the sugar-coated balls on the parchment-lined baking sheet. Using the bottom of a drinking glass press each ball into a circle. Bake for 8 to 10

minutes, or until slightly puffed and cracked. Repeat with remaining dough.

Puttanesca Fondue with Parmesan-Garlic Focaccia Bread

You can make this sauce up to 2 days in advance. I also recommend making the bread dough 1 day in advance and then baking it the day of the party. Pictured above.

1. For the bread, follow my recipe for Open-faced Parmesan-Bolognese Bread (in my post from Dec. 3rd, 2008) through Step 1 (or purchase some bread or pizza dough from a local bakery or pizza place). Onto a parchment-lined baking sheet, stretch the bread dough into a large, irregular rectangle. Poke it with your fingers a bunch of times to create indentations for the topping to settle into. In a small bowl mix together 1/4 cup olive oil, 1 cup shredded parmesan cheese, and 2 cloves garlic (minced). Use your hands to spread the topping over the bread dough. Let proof for about 20 minutes while you preheat the oven to 375 F. Bake for 25 to 30 minutes, or until lightly browned.

2. For the puttanesca sauce, in a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add 2 cloves of garlic (minced), 4 anchovies, 1/4 cup pitted oil-cured black olives, a big pinch of crushed red pepper, and a bay leaf. Cook for about 5 minutes. Finely chop the tomatoes from a 28-ounce can of whole tomatoes. Add the

chopped tomatoes, along with the juice from the can, to the saucepan. Stir in one 6-ounce can tomato paste and about 2 cups of water. Bring to a boil, reduce heat to low, and simmer, covered, for 20 to 30 minutes. Stir in about 2 tablespoons of capers and season to taste with salt and black pepper.

3. Transfer the sauce to a fondue pot set over low heat (I use a tea candle). Cut the bread into 1-inch cubes. Serve with fondue forks.

Chile-Lime Turkey Taquitos with Creamy Guacamole

This recipe was inspired by the taquitos I used to get from the Schwann's man growing up. For a lively kick, I added some extra spice and lime juice. I recommend preparing the meat through step 2 one day in advance.

1. Preheat oven to 375 F. Rub a 1 to 2 pound turkey breast half (preferably bone-in, skin-on) with salt, pepper, and olive oil. Place it in a baking dish a roast it for about 1 hour, or until it registers 165 F on an instant read thermometer. Let it cool until easy to handle.

2. Reduce oven temperature to 300 F. Remove the skin and bones from the turkey and cut or tear the meat into small pieces. Place the pieces of meat back into the baking dish and add 1 cup tomato juice, 1 jalapeno (thinly sliced), 1 onion

(minced), 2 cloves garlic (minced), the zest and juice of 1 lime, 1 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon ancho chile powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir to thoroughly combine. Cover and roast for 1 to 2 more hours, or until the meat totally shreds when you stir it. Cool until easy to handle before next step.

3. To the cooled meat mixture, add the zest and juice of 1 more lime, a handful of parsley or cilantro (chopped), 4 ounces of Monterey Jack cheese (finely shredded), and 1 teaspoon Thai chile sauce. Warm about 25 corn tortillas in the microwave (about 2 minutes in a covered dish). Roll about 2 tablespoons of the filling into a tortilla; secure with a toothpick. Repeat with remaining tortillas and filling.

4. Heat about 3 tablespoons oil in a large skillet over medium-high heat. Working in batches of 5 or 6, fry the taquitos in the hot oil for about 5 minutes, turning once or twice for even browning. Drain on paper towels. Place in a warm oven (about 200 F) in a covered baking dish until ready to serve.

5. Meanwhile make the guacamole: In a medium bowl, use a potato masher to combine 2 avocados (roughly chopped), 1 cup sour cream, 1/4 cup minced red onion, the zest and juice of 1 lime, 1 jalapeno (minced), a handful of cilantro or parsley (chopped), 1 roma tomato (seeded and finely chopped), 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper. Directly cover the surface of the guacamole with plastic wrap and chill until ready to serve.

Avocado Time!

2009-02-09T05:14:00.000-08:00

In the past few weeks I've been delighted to find some particularly delicious (and quite inexpensive!) avocados at the grocery store. Buttery, sweet avocados are rich in protein, Vitamins E and C, thiamine, and riboflavin. And let me tell you, there's nothing like high nutritional content in combination with fabulous flavor to get me really excited about cooking with a particular food. So, because lately I just can't seem to get enough avocados, I recently devised a few fresh, new recipes for this totally awesome fruit to add to its repertoire. I kept each dish simple, as to let the beautiful flavor of the avocado take center stage. Each makes a perfect snack or light appetizer before dinner.

Note: If you're planning on using them right away, look for avocados that are uniformly soft (but not mushy!) to the touch. Avoid shriveled-looking ones or ones with soft spots. If you are planning waiting a few days to use them, purchase ones that are uniformly firm (but not hard as a rock) and allow them to ripen in a brown paper sack on your kitchen counter. Always store avocados at room temperature.

Avocado Wedge Salad

To give this salad a more casual look, coarsely chop the avocado, place it in a small bowl, and toss it with the dressing.

1. Prepare dressing: In a small bowl, mix together the juice of half of a lemon, 1 shallot or a bit of red onion (thinly sliced), 1 roma tomato (seeded and finely diced), about 2 tablespoons chopped parsley, a good pinch each of sea salt and black pepper. Slowly whisk in about 3 or 4 tablespoons good fruity olive oil (extra-virgin, of course).

2. Cut an avocado in half lengthwise; remove pit. Cut each half again lengthwise; remove peel from the 4 quarters. Slice the avocado into thin wedges and arrange on a small platter. Top with the dressing. Add sea salt and freshly cracked black pepper to taste.

Avocado and Cream Cheese on Rye

I baked some rye baguettes for this appetizer. To do this, simply prepare white bread dough as you normally would, except add about 3 tablespoons olive oil, replace one-fourth of the all-purpose flour with rye flour, and add 1 heaping tablespoon of caraway seeds. If you are not quite as ambitious, you can quarter slices of good Jewish caraway rye and give them a light toasting. Or just use a purchased baguette instead (but I really think this tastes awesome with the rye flavor).

1. Preheat oven to 350 F. Place a rye baguette (or quartered rye slices) onto the oven rack. Allow to heat through for about 10 to 15 minutes; remove from oven and allow to cool for about 5 minutes.

2. Slice the baguette into 1/2 inch slices. Cut an avocado into thin slices. Onto each slice of bread, smear a generous layer of cream cheese. Top each slice with an avocado slice or two. Sprinkle with good sea salt, if desired.

Orange and Watercress Avocado Salad

1. Peel and cut each section from 2 naval oranges; place in a medium salad bowl. Squeeze the juice from the remaining pulp of the oranges into the bowl. Whisk in a splash of white wine vinegar and 1/4 cup olive oil. Add 1/2 teaspoon sea salt and 1/2 teaspoon freshly cracked black pepper.

2. To the salad bowl, add 1 avocado (chopped) and a bunch of watercress (stems trimmed a bit). Toss the salad to coat it thoroughly with the dressing.

The Australian Open Final: Frederer vs. Nadal

2009-02-02T05:53:00.000-08:00

While many people were watching football on Super Bowl Sunday, me and a few of my friends were watching a sport we find a bit more exciting: Tennis. Last Sunday afternoon, Jay and I headed over to our friend Abby's place (she's a very avid tennis fan) to watch the final match of the Australian open and the first big match of the season. As you can imagine, I was very pleased to have this opportunity to whip up some game day eats—without having to watch football. (I just really don't find it very enjoyable.) Because tennis is a bit more sophisticated than football, I decided to create traditional game day food, but with a classy edge. And even though the match didn't turn out quite as we had hoped, it was very thrilling to watch 5 very close sets between these two amazing players. Here are three of the dishes I came up with:

Spicy Saffron-Chili-Garlic Chicken Wings

Marinating these wings a day before cooking them is the key to their amazing flavor. This recipe can easily be doubled to feed a larger crowd.

1. In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup canola oil, 1 teaspoon cayenne pepper, 1 teaspoon ground ancho chile pepper, 2 teaspoons sweet paprika, 2 cloves garlic (minced), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a little bit of honey, a bit of hot sauce, and a pinch of saffron threads (crushed). Place 2 pounds of chicken wings in a large resealable plastic bag. Pour the marinade over the wings; squeeze the bag a little to coat the wings. Place the bag in a bowl and refrigerate for at least 8 hours and up to 24 hours.

2. Meanwhile make the peppercorn ranch dipping sauce: On a cutting board, mince 1 clove garlic. Sprinkle the garlic with kosher salt then rub and crush it with the side of your knife until a paste forms. In the jar of a blender, combine the garlic paste, 1/2 cup buttermilk, 1/2 cup mayonnaise, a small handful of parsley, 1 tablespoon lime juice, 1/2 of a red jalepeno (seeded and chopped), and 1 shallot (chopped). Puree until smooth. Pour mixture into a small bowl. Stir in 1 tablespoon freshly cracked pepper. Whisk in additional mayonnaise or buttermilk to make your ideal dipping sauce consistency. Add salt to taste.

3. About an hour before you are ready to serve, preheat oven to 350 F. Place the wings on a large baking sheet lined with parchment paper. Bake the wings for about 45 minutes to 1 hour, or until browned. Meanwhile, in a small bowl, mix together 1/4 cup hot sauce, 3 tablespoons melted butter, 1 teaspoon red wine vinegar, and a pinch of saffron

threads (crumbled). After the wings are finished cooking, place them in a bowl and toss them with the hot sauce mixture. Serve with the ranch dressing and celery sticks.

Veggies with Garlic-Chile Fondue

If you have a dessert fondue set, this is the perfect time to use it.

1. Cut various vegetables into bite-size pieces. (I used cauliflower, sweet red pepper, cherry tomatoes, and carrots.) Arrange them around a small fondue pot.

2. In a small saucepan, melt 3 tablespoons butter over low heat. Add 2 tablespoons olive oil, 1 teaspoon red chile flakes, and 2 cloves garlic (finely minced). Continue to cook over medium-low heat until mixture smells fragrant and garlic is just beginning to cook. Remove from heat. Stir in 1/2 teaspoon kosher salt and 1/4 cup chopped parsley. Transfer mixture to the fondue pot; heat just with a small tea candle. Use fondue forks to dip vegetables into fondue.

Herbed Venison Sliders with Celery Root Remoulade

A little ground pork mixed into the super-lean venison adds a bit of much needed fat. You may use all ground chuck as an alternative, if desired.

1. Prepare the remoulade: Using a large knife, carefully remove the outside of a small to medium celery root (also called celeriac). Cut the peeled root into small chunks. Using a food processor with a shredding attachment, shred the celery root. Transfer to a medium bowl. In small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon dijon mustard, the juice of half a lemon, 1 tablespoon capers, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour over shredded celery root and toss to coat. Cover and refrigerate until ready to use.

2. In a large bowl, use your hands to mix together 1 pound ground venison, 1/2 pound ground pork shoulder, 1/4 cup chopped parsley, 2 tablespoons chopped basil, 1 teaspoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Form the mixture into 2-inch patties.

3. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon oil to the pan; turn the pan to coat. Working in 2 batches, fry the little burgers until nicely browned on each side, about 8 minutes for each batch. Serve the burgers topped with some of the remoulade on slider-size buns (see my bun recipe below).

Annie's Homemade Hamburger Buns

You can make all sizes of buns with this recipe. I usually make 4 large and about 12 to 16 small buns. Then I use what I need and freeze the rest.

1. In the bowl of a stand mixture (or a large bowl if you don't have one), whisk together 1 cup warm milk, 4 1/4 teaspoons dry yeast, 3 tablespoons melted butter, 3/4 cup warm water, 3 tablespoons softened lard, 4 teaspoons sugar, 1 teaspoon sea salt, and 2 eggs. Let stand 5 to 10 minutes.

2. With the mixer on (or with a wooden spoon), slowly mix in about 5 cups flour. Add the flour just until the mixture comes together to form a soft dough ball. Be sure to add the flour slowly, as not to add to much. Remember you can always add more, but you can't take it out. Use the dough hook attachment (or you hands) to knead the dough for about 10 minutes. Oil a large bowl and add the dough, turning to coat. Cover the bowl and allow to rise until doubled in size, about 1 1/2 hours. Punch down the dough and allow to rise again for another 2 hours.

3. After the second rising, punch down the dough and knead to form it into a ball. Remove chunks of the dough and form into balls. Place the dough balls on parchment-lined baking sheet and flatten slightly. Make about 1 1/2 inch balls for slider buns and 2 to 3 inch balls for regular sized buns. In a small bowl, whisk together 1 egg and 1 teaspoon water. Brush onto buns. Sprinkle the buns with sesame seeds. Allow the buns to proof for about 30 minutes. Meanwhile, preheat the oven to 400 F. Bake the buns for about 30 minutes or until golden brown.

Trout Gets SPICY, Just Like Zoey

2009-01-27T06:17:00.000-08:00

Few things excite the lovely little lady you see on the left more than some freshly cooked fish. Zoey, my illustrious, 6-toed feline who is quite outspoken, was delighted when she learned that I would be cooking up some delicious fresh trout last night. While she is a bit on the round side (it kind of looks like she swallowed a volleyball), she and I both agree that a bit of oily fish skin every now and then is a perfectly acceptable addition to her diet. The omega-3 fatty acids found in fattier fish like trout and salmon are very good for Zoey's (and my dog, Phyllo's) skin and coat—especially during this cold, dry winter weather. In my experience, the skin is usually not the most appetizing part of fish for humans, so it's no problem handing this treat off to the pets. I highly recommend it to anyone with a cat and/or dog—they'll love it. Zoey's strong passion for food and eating always amazes me, so for this dinner, I let her sassy little attitude be my inspiration: I made it robust and spicy, just like her. Spicy beans and rice—as well some spinach sauteed in garlic and chile—rounded out the meal. Here's a dinner you and your pets can enjoy:

Spiced Trout (or Salmon)

Rubbing the fish with the spices and salt at least one hour in advance creates a lovely crust on the fillet.

1. One to two hours before dinner, place one trout or salmon filet (preferably wild-caught) on a large piece of parchment paper set on a large baking sheet. Into a spice grinder or mortar and pestle, add 1/2 teaspoon black peppercorns, 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1 crumbled bay leaf, and a pinch each of caraway seed and celery seed. Grind until finely ground; pour into a small bowl and combine with 1 teaspoon salt. Rub the flesh of the fish with 2 teaspoons olive oil. Pour the spice mixture onto the fish and rub to distribute evenly. (Avoid getting the spices onto the skin side, or your pets may not like it.) Cover with plastic wrap and refrigerate for at least one hour.

2. Place an oven rack about 8 inches below the top of the oven. Preheat the broiler. Remove the plastic wrap from the fish and broil for about 10 minutes. (If you have a thick fillet, you may need to turn the oven to about 325 F after broiling to allow it to cook through.) The fish is done when it flakes easily with a fork. Remove the skin and allow it to cool before giving it to your pets.

Spicy Beans and Rice

This is great in combination with the fish, but also makes a satisfying meal on its own.

1. In a small skillet, place 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, and 1/2 of a dried pasilla or ancho chile pepper (broken into small pieces). Turn the heat on to medium-low. Slowly toast the spices until lightly browned and fragrant. Remove from heat and set aside to cool completely.

2. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Add one small onion (finely chopped) and 2 cloves of garlic (minced). Cook until the onion is very soft and translucent. Meanwhile place the cooled toasted spices in a spice grinder or mortar and pestle. Grind until finely ground; add to onion and garlic in the saucepan. Stir in 1 1/2 cups of jasmine or basmati rice. Add 1/2 teaspoon salt, 1 bay leaf, one 15-ounce can of black beans, and 2 1/2 cups of chicken broth. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Squeeze a key lime or 1/2 of a regular lime over the rice; fluff with a fork.

Voila! Eggplant Goes French.

2009-01-26T06:24:00.000-08:00

I am a huge fan of the Italian dish, Eggplant Parmesan. With its crispy fried eggplant slices, accented by a sweet tomato sauce, and topped with creamy melted mozzarella, I find it quite irresistible. This weekend, when I was hit with a craving for this delightful vegetable main dish, the only two cheeses I happened to have on hand were Gruyere and Reblochon (a soft, creamy cheese made in Haute Savoie). Both were brought to me from France by my sister. So I decided to use Gruyere in place of the Parmesan and Reblochon in place of the mozzarella. The results were amazingly delicious. Here's my recipe:

Eggplant Gruyere

If you can't find Reblochon cheese, Camembert or Brie would make a suitable substitute.

1. Slice 2 large Japanese eggplants (or 1 large American eggplant) into 1/2 inch slices. Place the slices into a large bowl and toss them with about 1 teaspoon salt. Transfer the slices to a large strainer. Set the strainer over the large bowl and allow to sit for 45 minutes to an hour. You will soon notice the excess liquid draining from the eggplant.

2. Meanwhile, in the bowl of a food processor, place about 3 cups torn baguette, a handful of parsley, a handful of basil, 4 ounces chopped Gruyere cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Process until finely ground and the bread crumbs turn a greenish hue. Pour into a shallow bowl and set aside.

3. Prepare the tomato sauce: In a medium saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1/4 cup finely chopped onion, 2 cloves garlic (minced), a pinch of crushed red pepper, and a pinch of salt. Cook until onions are soft, about 10 to 15 minutes. Add 3 cups canned whole tomatoes (finely chopped) with some of the juice, and 1 tablespoon honey. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat. Season to taste with salt and black pepper.

4. After the eggplant has drained for at least 45 minutes, using your hands, squeeze the remaining moisture out of each slice. Place 2 eggs in a small bowl; beat lightly with a fork. Place about 1 cup flour into a small bowl. To fry the eggplant, heat a large skillet over medium heat. Add enough olive oil to thoroughly coat the bottom of the skillet. Coat the eggplant slices with flour, shake off excess, then dip them in the egg, then coat them in the bread crumb mixture. Fry the eggplant slices for about 8 minutes, flipping half way through cooking, until browned on both sides. (You will most likely have to do this in 2 or 3 batches; add more oil if needed.) Drain the fried eggplant on paper towels.

5. Assemble the dish: Preheat oven to 325 F. Pour half of the tomato sauce into a medium to large shallow baking dish. Arrange the fried eggplant slices over the sauce in a shingle-like fashion. Pour the remaining sauce over the eggplant and top with about 6 ounces of sliced reblochon (or Brie or Camembert) cheese. Bake for about 20 to 25 minutes.

On Second Thought...

2009-01-19T06:55:00.000-08:00

After about two days of caring for my newly acquired hens indoors, I realized that keeping chickens inside wasn't the brightest idea I've ever had. Although very cute and sweet, they sure do create quite a mess—and quite an odor. I was constantly cleaning up after them just to keep the smell at a tolerable level. Thankfully, my very handy husband Jay knows how to build a chicken coop rather quickly. So now my girls are now living in a darling little pen outside, just where they belong. Here's another recipe that utilizes Gracie's superb egg-laying skills:

Sunday Morning Breakfast Pizza

This tasty concoction is special enough for Sunday morning, but also makes a satisfying dinner. You'll be amazed at how wonderfully the flavor of the homemade breakfast sausage meshes with the gruyere cheese and white sauce. It's really delicious!

1. In a large bowl, use your hands to mix 1/2 pound fatty ground pork (I ask my butcher to grind me up some pork shoulder), 1/2 teaspoon dried sage (crumbled), 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/4 teaspoon allspice, and a good pinch of freshly grated nutmeg. In a medium skillet, cook the sausage over medium-high heat until browned, breaking it up into small bits as necessary. Transfer to a small bowl and set aside.

2. If you have one, place a bread or pizza stone in the oven. Preheat oven to 450 F. On a large piece of parchment paper, roll out enough pizza or bread dough (for a good bread dough recipe, see Step 1 from my post on December 3rd—the Open-Faced Parmesan Bolognese Bread) to make a 12- to 15-inch circle that is about 1/8- to 1/4-inch thick. (I prefer to make the circle quite irregular because it gives the pizza more character.) Rub the whole thing with olive oil and prick it with a fork a few times to avoid big air bubbles in the center of the pizza. Use the parchment paper to transfer the dough to the oven. (If you don't have a bread or pizza stone, place the parchment onto a large baking sheet before putting it in the oven.) Bake for 10 to 15 minutes, or until it's just beginning to turn golden brown. Remove from oven and let cool a bit.

3. Meanwhile, make the white sauce: In a small saucepan, melt 3 tablespoons butter. Add 2 tablespoons flour and cook and stir over medium heat until the flour begins to smell nutty, about 2 minutes. Add 1 1/4 cups milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of garlic powder. Whisk until smooth. Continue to cook and stir over medium heat until thick and bubbly. Add a bit of freshly grated nutmeg and remove from heat.

4. Scramble 2 or 3 eggs in the same skillet in which you browned the sausage. To assemble the pizza, spread the white sauce over the crust. Top with the scrambled egg, the sausage, and then about 2 or 3 ounces of shredded or thinly sliced gruyere cheese. Return to the oven and bake for about 10 minutes, or until the cheese is melted and a bit bubbly in a few places. Let cool 3 minutes before cutting and serving.

A Tale of Two Hens

2009-01-16T05:24:00.000-08:00

Everyone who knows me well knows that I LOVE LOVE LOVE chickens. I grew up with chickens and have always had a very sincere appreciation for these lovely creatures. They are cuddly, fun-loving, and so generously give their owners deliciously fresh eggs almost everyday and ask nothing in return but some kitchen and/or garden scraps and a bit of corn feed and water. Now how could anyone not admire an animal like that?

Yesterday I officially adopted two beautiful cochin hens from my neighbor, Ted, who recently found out that it was illegal to keep chickens at the apartment building where he lives. (He had more than 50!) Luckily, according to city law, Jay and I can have a total of two chickens because we live in a single family house. Due to frigidly cold subzero temperatures, I was obliged to set up a place for the hens to live indoors for a few days. Jay found an old refrigerator box in our basement and, with the help of a trusty roll of duct tape and a utility knife, I easily threw together a lovely temporary living space for the girls. I even topped off the home with a ruffly, lacy bed skirt, as to make it a bit more feminine and homey. They seem to like it very much!

My hens' names are Gracie and Georgia. Gracie is older than Georgia and began laying eggs about a month ago. Georgia hasn't quite become a woman hen yet, but I predict she will start laying in the next two months or so. Last night, using a few of Gracie's delicious eggs, I made a fabulous Spanish-style potato omelet. Thanks to Gracie's hard work laying those eggs—and a few flavorful ingredients—my omelet was totally awesome.

Saffron-Scented Potato-Poblano Omelet

If poblano peppers aren't available at your grocery, you may substitute a red or green bell pepper.

1. Preheat oven to 350 F. In a medium cast iron skillet or heavy baking dish, stir together 1/4 cup olive oil, about 3 cups thinly sliced potatoes (peel first if you are using russets), 1 poblano pepper (thinly sliced), 1 yellow onion (thinly sliced), 1/4 teaspoon cayenne pepper, and 1/2 teaspoon each salt and black pepper. Cover and bake for 30 to 40 minutes, or until the potatoes are tender; cool for about 10 minutes.

2. In a large bowl, whisk together 4 eggs, a pinch saffron threads (crumbled a little), and a bit of chopped fresh parsley. Pour the warm potato mixture into the eggs; gently stir to distribute egg evenly around the potatoes. Add a little more olive oil to the cast iron skillet if necessary, then pour the potato and egg mixture into the skillet. Return the skillet to the oven and bake for about 20 minutes, or until the whole thing is set. Cool about 5 minutes, cut into wedges, and serve.

Releasing My Inner Francophile

2009-01-13T05:27:00.000-08:00

A francophile is a person with a very strong interest and admiration of all things French. I will be the first to admit that I have an especially big appreciation for many parts of French culture—particularly the food. This is why it's quite fortunate that my twin, Kristen, is married to a very nice Frenchman, Arnaud (pronouced "Arno"), and lives in France. Among many other things, they bring Jay and I (or we go get) amazing cheeses, liquors, pates, and cardoons (a tasty vegetable that looks like celery but tastes like artichokes—it's nearly impossible to find it in the states unless you grow it yourself). I am very fortunate to have such a solid connection to this wonderful country.

This weekend, I had an irresistible urge to give in to my inner francophile. So Jay and I spent an evening relishing the some of the fine foods from the region of France in which Kristen and Arnaud live, Haute-Savoie. It's located in the French Alps and shares a border with Switzerland—a VERY beautiful area of the world. We roasted chestnuts (les marrons), ate fois gras,and shared a fabulous cheese fondue. It was the perfect way to satisfy my strong craving for French deliciousness.

Les Marrons

Look for these sweetly delicious nuts in the produce aisle of your supermarket during the wintertime. Use this recipe to make as little or as much as you'd like.

1. Preheat the oven to 350 F. Using a paring knife, carefully cut an X into the flat side of each of the chestnuts. Place the nuts in a cast iron skillet or baking sheet.

2. Roast the nuts for about 30 minutes, turning them once. They are done when the shell curls up around the X and you can see that the nutmeat is lightly browned.

Fois Gras with Crackers and Pickles

Fois Gras is made from the liver of a goose that, to put it nicely, has been very well fed. It is quite expensive to purchase the liver by itself in order to make fois gras yourself, so canned prepared fois gras is the really the next best thing. I recommend trying a few different brands until you find one you like best. My sister brought us a very delicious one the last time she visited, but you can purchase canned fois gras at many fine food stores.

The acidity of the pickles is the perfect compliment to the rich but subtle flavor of the fois gras.

1. Chill one can of fois gras pate for about 30 minutes. Remove the fois gras from the can to a small platter. Arrange crackers (I prefer saltines for their saltiness) and cornichons and/or dill pickles around the fois gras. Serve immediatly.

Cheese Fondue with Caramelized Shallots and Chantarelles

Jay and I were lucky enough to visit Haute Savoie last September, just shortly after the harvesting season for chantarelle mushrooms. While we were there, we did a fondue with Arnaud's parents, and they tossed in some of the recently picked chantarelles. It was amazingly delicious! I happened to have some dried chantarelles on hand, so I opted to include them, along with caramelized shallots, in my fondue. It was truly wonderful.

1. Into a small bowl, place a small handful of dried chantarelle mushrooms. Pour enough boiling water over the mushrooms to cover. Cover the bowl and let steep for about 10 minutes. Remove mushrooms and roughly chop; set aside. In a another small bowl, stir together 2 tablespoons brandy, 1 tablespoon dijon mustard, and a tiny bit of freshly grated nutmeg; set aside.

2. Dice about 1/2 pound or more of Gruyere cheese and about 1/2 pound of any other cheese you have on hand to equal about 1 pound of cheese total. (You may use all Gruyere cheese, but I think it gives more depth of flavor to add a few others. This time I used about 10 ounces Gruyere, 3 ounces Tomme de Savoie, and 3 ounces provolone, which tasted delicious. I've also used Emmenthaler, Fontina, white Cheddar, Edam, blue cheese, Parmesan, Asiago, and Swiss—all make a tasty fondue.) Tear or chop into bite-size pieces 1 large baguette or 2 small baguettes. Place in a bowl. Set cheese and bread aside.

3. In a small (2 quart) enameled cast iron Dutch oven, melt 1 tablespoon butter. Add 2 shallots (minced) and one smashed clove of garlic. Cook over medium-low heat until the shallot is translucent, lightly browned, and smells sweet. Remove the smashed clove of garlic. To the Dutch oven, add about 1 1/4 cups dry white wine. Raise heat to medium and bring wine mixture to a simmer. Using a wooden spoon to stir in a figure 8, slowly add the cheese by the handful. Continue to stir constantly after each handful until the cheese is mostly melted before adding the next handful. The mixture should remain at a low simmer; adjust heat accordingly. This process should take about 10 to 15 minutes.

4. After all the cheese is melted, stir in the brandy mixture and the chopped chantarelles. Remove the Dutch oven to a fondue burner with medium heat. Use fondue forks to dip bread pieces into the fondue.

Oh Deer, It's Delicious!

2009-01-08T06:27:00.000-08:00

Up until recently, I didn't have much experience cooking with venison. That all changed about a month ago. Paulette, my good friend Matt's mom, is a hunter and she very generously gave me and Jay a whole bunch of venison from a recent hunting trip. There she is with her deer in the photo on the left. How cool is that!?

So lately I've had a lot of fun in the kitchen experimenting with this unfamiliar but really delicious red meat. I've made chili (twice—it's really good!), lentil soup, kabobs, and steaks. But recently we invited some friends over to enjoy the venison on an indoor grill, Korean style. It was really delicious and a

whole lot of fun! The method is somewhat similar to fondue bourguignonne, for which you fry small pieces of lean beef in a fondue pot of hot oil. However, for this type of interactive dining, everyone sits around the indoor grill with the raw marinated pieces of meat (venison loin in this case but you can also use beef), as well as some marinated vegetables, and we simply grill each piece to our own desired doneness. Then we eat the cooked meat and vegetables as we cook more. How awesome is that? If you don't already have an indoor grill, I really recommend getting one—if you're like me, you'll have a lot of fun with it! Here are the marinades I made:

Red Wine and Rosemary Marinade for Venison

Before serving, drain the marinade from the meat and place the meat in a glass container set on a platter of ice at the table. That way, the meat stays at a safe temperature throughout your dinner party.

1. In a small bowl, stir together 1/4 cup red wine, 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, a splash of worcestershire sauce, 1 shallot (minced), 2 tablespoons chopped fresh rosemary (or 1 teaspoon dried), 1/2 teaspoon garlic powder, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon sea salt, and a pinch of ground allspice.

2. Place the meat in a large resealable plastic bag. Pour the marinade over the meat. Turn the bag to coat. Seal bag, set in a bowl, and chill for at least 2 hours, turning the bag occasionally.

Sherry-Paprika Vegetable Marinade

You can marinate all kinds of vegetables in this marinade. We used Brussels sprouts, red onion, sweet yellow onion, small sweet peppers, mushrooms, and eggplant.

1. In a small bowl, mix together 3 tablespoons olive oil, 2 tablespoons sherry wine, 2 tablespoons vermouth, 1 teaspoon sherry vinegar, 1 teaspoon sweet Hungarian paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

2. Place the cut-up vegetables in a large resealable plastic bag. Pour the marinade over the vegetables. Turn the bag to coat. Seal bag, set in a bowl, and chill for 1 to 2 hours, turning the bag occasionally.

Cocktails and Meatballs!

2009-01-06T07:35:00.000-08:00

There are few foods that are more fun to make—and fun to eat—than spaghetti and meatballs. And when you precede this home-style pasta dish with some colorful, slightly girly cocktails, dinnertime becomes even more fun. Last week when my twin, Kristen, was visiting from France, we prepared a big batch of my classic Italian meatballs, whipped up some passion fruit cocktails, and invited some good friends over. We simply spent the evening hanging around the dinner table talking, eating, and drinking. The entire night was really relaxed and fun: The cocktails were gone before we knew it, the meatballs were a total hit, and the conversation flowed like wine. Here are two recipes that are sure to yield a really good time:

Passion Fruit Martinis

This recipe serves about 5 or 6 friends. If you can't find concentrated passion fruit juice at your regular grocery, look for it at your local Mexican market.

1. In a large pitcher, reconstitute one 11.5- or 12-ounce can of concentrated passion fruit juice with about 4 1/2 cups water. Add the juice of 2 lemons and about 2 cups vodka (or more if you are feeling saucy) to the pitcher; stir, cover, and chill until ready to serve.

2. Garnish the martini glasses lemon slices and maraschino cherries. Add a few cubes of ice and pour a bit of the maraschino cherry juice into the bottom of each glass. Pour the passion fruit mixture to fill the glasses and serve.

Annie's Classic Italian-Style Meatballs

Below I've included recipes for my for 2 of my favorite homemade sauces to accompany these meatballs.

1. Into a food processor, add about 1/3 (6 inches or so) of a baguette (torn into small pieces), 1/2 cup milk, 2 shallots (coarsely chopped), 3 cloves garlic (chopped), about 1/2 cup pinenuts (lightly toasted), and a good handful fresh basil or parsley. Cover and process until everything is very finely chopped, about 1 to 2 minutes (the breadcrumbs should turn green from the fresh herb).

2. In a large bowl, use your hands to mix together 1 pound ground pork, 1 pound ground chuck, 2 eggs, 1 cup grated parmesan or gruyere cheese, 1 teaspoon salt, 1 teaspoon ground black pepper, a good sized pinch of crushed red pepper flakes, and the breadcrumb mixture. Form into 2-inch meatballs (or whatever size for which you are in the mood).

3. In a large skillet, fry the meatballs in 1 to 2 tablespoons hot oil, working in batches, until all of the meatballs are browned on all sides. Add the meatballs to the tomato sauce of your choice (see recipes below). Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour. Serve over hot cooked spaghetti. Top with crumbled or grated parmesan or gruyere cheese.

Smooth Tomato Sauce

1. In a large saucepan, heat 1/4 cup olive oil. Add about 4 cloves garlic (minced) and a pinch of crushed red pepper flakes. Cook until the garlic just begins to brown. Add 2 cups chicken broth, two 12-ounce cans tomato paste, and 2 cups water. Whisk until blended. The sauce should be quite thin (it will thicken to a velvety consistency as it cooks with the meatballs). Add more water if necessary to make a thin consistency. Bring to a boil, reduce heat to low, and simmer about 15 minutes before adding the meatballs. Season to taste with salt, black pepper, and sugar if necessary.

Chunkier Tomato Sauce

1. In a large saucepan, heat 1/4 cup olive oil. Add 3 cloves garlic (minced), 1 onion (finely chopped), and a pinch of crushed red pepper. Cook until the garlic just begins to brown. Drain the juice of two 28-ounce cans whole tomatoes into the saucepan. Chop the tomatoes and add them to the sauce. Whisk in about 2 tablespoons tomato paste. Bring to a boil, reduce heat to low, and simmer about 15 minutes before adding the meatballs. Season to taste with salt and black pepper.

A Celebration of Phyllo

2008-12-29T05:09:00.000-08:00

This month, we celebrated the 2nd anniversary of the acquisition of our wonderful dog, Phyllo (pronounced FEE-lo, like the paper-thin Greek dough). Phyllo, an extremely handsome tricolor sheltie, is a big fan of roast beef. So to celebrate, I roasted a lovely top loin roast—nice and medium-rare, just like he likes it. He's also a big carrot-lover, so I roasted the beef atop carrots, along with a few other aromatic vegetables. It turned out positively delicious and Phyllo was very pleased, as you can imagine. Left with quite a bit of leftover meat and vegetables, a day or two later I transformed this meal into another—Wild Mushroom Beef Stroganoff. It was also delightful...

Beef Roasted atop Aromatic Vegetables

Letting the beef rest for a bit (at least 15 to 20 minutes) after searing and before roasting is the key to getting it to roast to a perfectly even medium-rare temperature.

1. Rub a 2 to 3 pound top loin or sirloin beef roast all over with sea salt, ground black pepper, and olive oil. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; turn the skillet to coat. Sear the beef on all sides until nicely browned. Remove from skillet, cover loosely with foil, and let rest while you prepare the vegetables.

2. Preheat the oven to 250 F. Coarsely chop 4 carrots, 1 small onion, 1 leek (be sure not to feed any of the onion or leek to your dog because they are not good for canines), 2 stalks celery, and 3 cloves garlic. In the same large skillet, saute these vegetables in about 2 tablespoons olive oil, along with 8 ounces whole mushrooms, 1/2 teaspoon sea salt, a bit of black pepper, and 2 bay leaves, for about 5 minutes. Cover the skillet, reduce heat to low, and cook another 5 minutes or until the vegetables are nicely softened.

3. Transfer the vegetables to a small roasting dish. Place the beef on top of the vegetables and roast uncovered for about 35 to 45 minutes, or until the internal temperature of the beef reaches 125 to 130 F. Cover with foil and let rest for 10 minutes. Meanwhile place a serving platter in the warm oven. After the beef has finished resting, arrange the vegetables and beef on the warm platter and serve.

Wild Mushroom Beef Stroganoff

Be sure to sample some of the perfectly cooked beef cold from the fridge before you use it in this recipe. It's just as tasty cold as it is warm.

1. Pour 2 cups boiling water over about 1 cup dried wild mushrooms (such as porcini, morel, chantarelle, or oyster mushrooms). Cover and let steep about 10 minutes, or until the mushrooms are reconstituted. Using a fork, pull the mushrooms from the liquid; set the liquid aside. Coarsely chop the mushrooms and set aside. Chop the remaining vegetables from the roast; set aside. Cut the leftover roast beef into thin strips.

2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Add the beef strips; cook until nicely browned, about 5 minutes. Add the chopped leftover vegetables, any extra juices and the bay leaves from the roast, and pinch of thyme. Cook over medium heat for about 5 minutes then add 1/2 cup dry white wine. Cook until the wine evaporates then add 2 tablespoons flour; saute for another 5 minutes. Add the chopped mushrooms and the mushroom liquid (add all but the last tablespoon or so of the liquid, as not to add any of the sand or grit that has fallen from the mushrooms). Bring to a boil, reduce heat to low, cover and simmer for about 45 minutes, or until the beef is very tender.

3. Meanwhile, in a small bowl, mix together 1/2 cup sour cream, 2 teaspoons dijon mustard, and 2 tablespoon chopped parsley. When the beef-mushroom mixture has finished simmering, add 1/2 cup frozen peas and the sour cream mixture to the skillet; gently stir. Remove from heat and let sit 5 minutes. Serve over hot cooked egg noodles, rice, or mashed potatoes.

Hanging Out at Home

2008-12-23T05:56:00.000-08:00

When it's the weekend—but frigidly cold outside—nothing sounds more appealing than staying home with some delicious drinks and tasty snacks. Last weekend, we did just that. My friend and neighbor, Abby, brought over a batch of her mouthwatering hummus and joined Jay and I for some fabulous margaritas, a card game, and my sinfully delicious Caesar chicken wings. Here are the recipes from this lovely night in:

Madly Delicious Margaritas

This drink gets a tropical twist via guava and mango nectar. If you like sweeter, less tart margaritas, this drink is for you! It goes down easy... almost too easy.

1. Into a glass measuring cup, squeeze the juice of 3 limes and 1 large orange. (You should end up with about 1 cup.)

2. In a large pitcher, stir together lots of ice, the citrus juice, 1/2 cup triple sec, 1 cup tequila (white or gold), one 12-ounce can each guava nectar and mango nectar.

3. Pour about 1/2 cup coarse raw sugar into a small but wide bowl. Rub the rim of the margarita glasses you intend to use with the pulp side of a cut lime. Dip the moistened rims into the sugar. Serve the margaritas with slices of lime for garnish.

Abby's Double Garlic-Roasted Red Pepper Hummus

1. Place an oven rack at the top of the oven and preheat to 425 F. On a baking sheet, place 2 red peppers and 2 or 3 cloves of garlic (drizzled with olive oil and salt and rolled inside aluminum foil). Roast peppers and garlic until peppers are slightly charred and garlic is soft, about 2 to 30 minutes. Remove from oven and cool. Peel loose skins off peppers, remove seeds and stem, and roughly chop. Remove skins from garlic.

2. In a food processor, add the roasted pepper pieces and roasted garlic, one 15-ounce can chick peas, the juice of 1 lemon, 1 tablespoon natural peanut butter or tahini paste, 2 cloves fresh garlic (roughly chopped), 1/2 teaspoon cayenne pepper (or more if you like it spicy), 1/2 teaspoon sea salt, and 1/2 teaspoon pepper. Process until smooth. Taste and add additional lemon juice, garlic, cayenne, salt, or pepper as needed. Pulse until mixed. Transfer to a bowl, cover, and chill for at least 1 hour. Allow to come to room temperature before serving. Garnish with paprika or fresh parsley.

Annie's Naan

These homemade flatbreads are really fun to make. They cook up in just minutes in a hot oven and taste really awesome with Abby's hummus.

1. In the bowl of a standing mixer or a large bowl, mix together 1 cup all-purpose flour, 1 1/4 cups bread flour, 1 teaspoon salt, and 1 package active dry yeast. Add 2 tablespoons olive oil and 1 cup plain yogurt.

2. Mix on low speed until a soft dough ball forms, adding tablespoons of water if necessary to keep the dough moist, about 5 minutes. Knead with the dough hook or by hand for about 10 minutes, or until the dough is smooth and elastic. Transfer to a well-oiled bowl, cover, and let rise until double in size, about 2 hours.

3. Place a pizza or bread stone in the oven and preheat oven to 475 F. Punch down dough and divide into 4 portions and coat with flour. Roll dough balls into 1/4-inch disks (oval or round). Brush with olive oil and sprinkle with sesame seeds. Place 2 of the flatbreads at a time onto the baking stone, unseeded side down. Bake for about 5 minutes, use a large spatula to flip the flatbreads, then bake for about 4 more minutes or until lightly browned. Remove from oven and repeat with remaining 2 dough disks. Cut into wedges and serve with hummus.

Herbed Yogurt Sauce

This stuff taste great in combination with the hummus and naan. It's very light and refreshing.

1. In a small bowl, stir together 2 tablespoons chopped parsley, 1 tablespoon chopped cilantro, 1 tablespoon chopped dill, 3/4 cup plain yogurt, 1 tablespoon red wine vinegar, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a bit of freshly cracked pepper. Chill until ready to serve.

Caesar Chicken Wings

1. For the marinade, in a small bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons anchovy-based fish sauce or 2 teaspoons anchovy paste, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, a pinch of thyme, 1/2 teaspoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place 2 to 3 pounds of chicken wings in a resealable plastic bag. Pour marinade over the wings. Seal and squish the bag around to coat the wings. Chill for 2 to 4 hours.

2. Meanwhile, make the dipping sauce: In the jar of a blender, add 1 egg yolk, 2 tablespoons dijon mustard, the juice of 1/2 a lemon, 2 tablespoons red wine vinegar, and 2 cloves garlic (minced). Blend until smooth. While the blender is running slowly pour about 1/2 cup olive oil into the blender until it is emulsified (You will know when it is emulsified by the sounds it makes. It will sound soft and gurgley.) Pour the mixture into a small bowl. Stir in about 1/2 cup of grated parmesan cheese. (Add more or less depending on how thick you want it.) Season to taste with salt and lots of freshly cracked black pepper.

3. A little more than an 1 hour before you plan to serve the wings, preheat the oven to 350 F. Place the wings on the rack of a shallow roasting pan. (Or you could place cooling racks over a cookie sheet for a make-shift roasting pan.) Roast the wings for 45 minutes to an hour, or until brown and crispy. Serve with the dipping sauce.

French Fries and a French Stew

2008-12-16T06:14:00.000-08:00

Before a night out at the local pub, it's always a good rule of thumb to fill up on some good, hearty food. Last Saturday night, I prepared one of my favorite French stews (my recipe is inspired by one of Julia Child, whom I totally admire) and a lovely plate of russet and sweet potato fries. Jay and I invited our friends, Abby and Will, over for dinner and drinks before going out. Filled up and ready for a good time, we all enjoyed very nice night out.

Russet and Sweet Potato Fries with Spicy Caper Aioli and Chipotle Ketchup

1. Preheat oven to 375 F. In a small bowl, stir together 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teapoon ancho chile powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper; set aside. Place 3 medium russet potatoes and 2 large sweet potatoes in the preheated oven. Bake for 45 minutes, or until a bit soft but not totally cooked through. Cool for about 15 minutes or until easy to handle.

2. Meanwhile, make the dips: For the aioli, in a small bowl, stir together 3 tablespoons mayonnaise, 2 tablespoons lemon juice, 1 heaping tablespoon tiny capers, 1 tablespoon dijon mustard, and 1 teaspoon Thai chili sauce (or more if you like it really spicy). On your cutting board, mince 1 clove garlic. Sprinkle 1/2 teaspoon kosher salt overtop the minced garlic, then use the side of your knife to mash the salt and minced garlic into a paste; add to mayonnaise mixture. Cover and chill until ready to serve. For the ketchup, in small bowl, stir together 1 chipotle pepper in adobo sauce (minced) and 1/2 cup ketchup, 2 teaspoons red wine vinegar, 1 teaspoon black pepper, and 1 shallot (minced). Cover and set aside until ready to serve.

3. When the partially-cooked potatoes are cool enough to handle, cut them into wedges and place them on a large parchment paper-lined baking sheet. Drizzle 2 or 3 tablespoon olive oil and sprinkle the seasoning mixture over top the potato wedges; toss to coat evenly. Return the potatoes to the 375 F oven, and bake for 30 to 45 minutes or until they are browned and crispy. Serve with the ketchup and aioli.

Annie's Ragout de Porc

You don't brown the meat first for this stew, so it has a really subtle but complex flavor. And if you use lean pork, it's really quite healthy. You will need to marinate the pork for 4 hours and then cook the stew for 3 to 4 hours, so it is necessary to plan ahead for this one.

1. In a large bowl, combine about 2 cups white wine, a splash of dry sherry, a couple splashes brandy, a good dollop olive oil, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon rosemary, 3 bay leaves (slightly crumbled), 3 cloves of garlic (chopped), onion (halved and sliced), 3 large carrots (sliced), 1/4 teaspoon allspice, and 1/2 teaspoon cayenne pepper. Add 2 to 3 pounds of pork shoulder, sirloin, or loin pieces (1 inch cubes). Cover, chill, and marinate for 4 hours.

2. After marinating, preheat the oven to 325 F. Drain the liquid from the meat and the vegetables using a sieve; reserve the liquid for later. Fill a shallow bowl or pie plate with about 1 cup flour. Pick out each piece of pork from the marinade, dredge it in flour, shake off excess, the place on a large pice of waxed paper. (This is kind of a tedious process but well worth it.) Pour the vegetables into a large bowl. Stir in one 28-ounce can finely diced tomatoes, 1 large leek (sliced), and 8 ounces of cremini mushrooms (sliced). Into a Dutch oven layer the floured meat then the vegetables in 3 layers each. Top everything with 3 slices of pancetta or bacon (or 2 or 3 tablespoons olive oil), then fill the Dutch oven with the remaining marinade and enough chicken or beef stock to just reach the top of the meat and vegetables (about 2 to 3 cups). Cover and place in the preheated oven for about 2 hours.

3. After 2 hours of cooking, stir the stew and lower the oven to 300 F. Cook for 1 to 2 more hours or until the meat is very tender. Remove any large bay leaf pieces that still remain.

[Tangerine] Limoncello!

2008-12-15T09:26:00.000-08:00

There is nothing quite like the scent of citrus fruits in the kitchen. I enjoyed the lovely aroma this weekend, as I was beginning the process of making the scrumptious Italian liqueur, limoncello. However, because I've made limoncello the traditional way so many times, I decided it was time to put a new spin on it—by adding some vibrantly-colored tangerines. I also whipped up some tasty mango-tangerine fruit salad for a fabulous Saturday morning breakfast. It was the perfect way to start the weekend...

Tangerine Limoncello

Small jars of this stuff make great Christmas gifts. If you want to make the classic limoncello, omit the tangerines and use 10 to 12 lemons. After you're finished making the limoncello, juice the peeled lemons and freeze the juice in an ice cube tray. After the cubes are frozen, place them in a freezer bag and return them to the freezer. That way, you will have the juice on hand anytime for salad dressings, etc.

1. Pour 1 bottle (750mL) of 190 proof grain alcohol (Everclear) into a glass quart jar. (If you prefer, you may use vodka instead of Everclear, but the use of pure grain alcohol is more authentic. And you are going to be diluting it significantly, so don't let the alcohol content frighten you.)

2. Using a vegetable peeler, remove the peel from 4 tangerines and 8 small lemons. (Be sure your vegetable peeler only removes thin peels of the zest and not the white pith underneath. I find that inexpensive all-metal ones work best.) Toss the zest strips into the alcohol-filled quart jar as you are peeling. Once all the citrus is peeled, cover the jar and give it a good shake. Place it in a dark, cool place and shake it twice a day for 3 days.

3. On the third day, make the sugar syrup: In a large saucepan, combine 6 cups water and 2 to 2 1/2 cups sugar (depending on how sweet you like things). Heat over medium heat until the sugar dissolves. Remove from heat and let cool completely. Strain the peels from the alcohol. In a large jar or bowl, stir together the cooled sugar syrup and the alcohol. Pour into glass jars and seal tightly.

Tangerine-Mango Salad with Honey and Cardamom

If you feel a cold coming on, this is a tasty way to get a good shot of vitamin C.

1. Peel and cut each section from 4 tangerines, being careful to remove any seeds. Place the sections in a medium bowl. Squeeze the juice from the remaining tangerine pulp into the bowl. Add the juice of one lemon and about 2 tablespoons honey to the tangerine mixture.

2. Dice 2 mangos; add to the tangerine mixture. Stir 1/2 teaspoon sea salt and 1/2 teaspoon ground cardamom (it's best if you can grind it fresh) into the mixture. Try it; stir in additional honey if it's too tart.

Veggie-licious Appetizers

2008-12-11T05:29:00.000-08:00

Appetizers are always super-fun for me to make. Because their small-scale requires that lots of flavors are packed into each bite-size amount, I can really let my imagination go wild. The other day, as I was thinking of a couple after-work appetizers, I decided to let vegetables be my inspiration. I came up with 2 ways to bring out the best flavors in the veggies, all the while keeping the appetizers light and nutritious. Each is a topping for sliced ciabatta or baguette. (I used my homemade ciabatta, to which I add a bit of wheat bran for extra fiber and nutrients.) Both toppings were equally delicious—and gone in minutes!

Grilled Vegetable-Olive Topping

You can vary the vegetables you choose to grill for this recipe—I just used ones I had on hand.

1. Preheat an indoor grill pan over medium-high heat. Meanwhile, slice 1 small onion into 1/2-inch slices; carefully transfer to a medium bowl, trying to keep the rings intact as much as possible. Slice about half of a green pepper into 1/2-inch strips; add to the bowl with the onions. Toss 1 jalepeno into the bowl. Drizzle about 1 tablespoon canola oil and sprinkle about 1 teaspoon sea salt over the veggies in the bowl. Toss very gently to coat. Place the vegetables on the preheated grill pan.

2. Into the same medium bowl, place about 1 cup sliced fresh mushrooms. Stir them around with your hand to absorb the remaining salt and oil left in the bowl. (If you try to toss them with the rest of the vegetables, they will absorb all of the oil before it can coat the other vegetables.) Toss the mushrooms on the grill with the other vegetables. Grill all the vegetables, turning once or twice until they are slightly charred in a few places and softened. Remove the veggies from the grill to a cutting board; allow to cool for a couple minutes.

3. Remove the seeds and stem from the grilled jalapeno; mince. Chop the other grilled vegetables, along with 1/4 cup oil-cured black olives (pitted, of course) into about 1/4-inch pieces; transfer to a small serving dish. Add 1 teaspoon fresh thyme leaves and about 2 teaspoons of good, fruity olive oil; toss to coat. Add sea salt and black pepper to taste.

Spicy Spinach-Caper Topping

Thanks to a box frozen spinach, this recipe is super-easy to make.

1. Thaw one 10-ounce box of frozen spinach. Squeeze the excess water from a little over half of the spinach over the sink. You will need about 1 cup. Reserve the remaining spinach for another use. (I sprinkle it with a touch of sea salt and give it to my dog, Phyllo, in several batches over the next day or so. I think it's good for him to eat some veggies now and then... not to mention, he totally loves it—he's kind of a health nut.) Place the squeezed-out spinach onto a cutting board, chop it into small pieces and place in a small serving dish.

2. In a small skillet, heat about 1 tablespoon olive oil. Add 1 clove of garlic (minced), 1 shallot (thinly sliced), and a big pinch of crushed red pepper flakes. Cook over medium heat for about 1 minute. Add 1 heaping tablespoon small capers. Continue to cook for about 1 more minute, or until the shallot is soft and translucent. Transfer to the serving dish with the spinach. Drizzle an additional 1 tablespoon olive oil over the mixture, toss everything together, and sprinkle with sea salt and black pepper to taste.

It's Salad Time!

2008-12-09T07:28:00.000-08:00

During the winter, I tend to make a lot of rich and hearty dishes, so it's no wonder sometimes nothing sounds better than salad for dinner. I recently created a cold-weather adaptation of my classic Caesar salad. Sauteed mushrooms and potatoes make it filling enough for dinner while lots of baby romaine keeps it fresh and light. Here's what I came up with:

Annie's Wintertime Caesar

If you like, add extra green—plus extra vitamins—to this salad by tossing in some blanched asparagus or haricots vert.

1. Precook about 8 baby Yukon gold potatoes: I usually just microwave them until soft, about 5 to 7 minutes. You may also bake them at about 350 F for 25 to 30 minutes. Let cool, then halve them.

2. For the dressing, into a blender, add about 2 or 3 tablespoons lemon juice, 2 teaspoons dijon mustard, 4 anchovy fillets (or 2 teaspoons anchovy paste or 1 tablespoon anchovy-based fish sauce), 1 clove garlic (minced), 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 raw egg yolk (if you are anti-raw egg yolk, use 1 heaping tablespoon mayonnaise instead... but I highly recommend the egg yolk—especially if you know your eggs are fresh). Puree until smooth. While the blender is running, slowly pour in 1/3 cup olive oil. Blend until emulsified. Stir in 1/4 cup grated parmesan cheese. Set aside.

3. Meanwhile, in a medium dry skillet, toast 1/2 cup pine nuts over medium-low heat, shaking the skillet occasionally for even toasting, about 4 minutes. Transfer the pine nuts to the serving dish you intend to use. Add 2 tablespoons olive oil to the hot skillet, turning it to coat. Add the halved potatoes, cut sides down and sprinkle with about 1/2 teaspoon each thyme, salt, black pepper. Allow to cook over medium-high heat for about 1 minute, then stir and to continue to brown for about 4 to 5 minutes. Transfer the potatoes to the serving dish. Add 1 tablespoon additional olive oil to the hot skillet. Add 8 ounces sliced fresh mushrooms. Cook over medium-high heat until the mushrooms are lightly browned and softened, about 5 minutes. Remove from heat and transfer the mushrooms to the serving dish.

4. Thinly slice 1 shallot; add to serving dish. Pour 5 ounces of clean and dry baby romaine lettuce and the dressing onto the serving dish. Toss gently to coat. (The romaine should wilt slightly.) Sprinkle with additional grated Parmesan cheese, if desired.

Cookin' Creole... and other stuff too.

2008-12-08T05:02:00.000-08:00

This weekend, two of my dearest lady friends, Abby and Tereasa, came over for dinner and drinks. My husband, Jay, was doing a bit of demolition (to begin a new remodeling project) in the downstairs of our house, so the girls and I were designated to hang out in a small but cozy room upstairs. With no dinner table and no chairs to sit on, we decided to sit Asian-style on the floor around a small coffee table. To begin our evening, I brought up a slow-cooker stocked with tasty hot wine. A delightful appetizer and my spicy jambalaya followed, and we all had a totally awesome time. For the hot wine recipe, see my post from October 27th. Here's what I cooked up:

Warm Garlicky Cheese and Spicy Black Olives with Water Crackers

When I made these two dishes, I had originally intended for them to be eaten separately. However, we began eating the two together an the flavor combo was utterly delicious. Now I think the two should always be served side-by-side. As you can see in the above photo, our canine friends found this dish quite enticing as well...

1. For the cheese, shred about 1 cup of semisoft cheese, such as Muenster,

Fontina, or Havarti. In a small bowl, stir together the shredded cheese, 2

tablespoons mayonnaise, 2 tablespoons chopped chives, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, and a pinch each of cayenne pepper and ground cumin. Spoon mixture into a small oval baking dish, cover, and set aside until almost ready to serve.

2. For the olives, in a small dry skillet combine 1 teaspoon caraway seeds, 1 teaspoon cumin seeds, and 1 teaspoon coriander seeds. Cook over medium-low heat, shaking the skillet often, until the seeds are lightly browned and fragrant. Remove from heat and let cool to room temperature.

3. In a spice grinder or mortar and pestle, grind the seeds, along with 1 teaspoon black peppercorns, until finely ground. In a small bowl, stir together the ground seeds, along

with 3 tablespoons olive oil, 2 teaspoons ancho chile powder, 1 clove garlic (finely minced), 1 teaspoon crushed red pepper, 1/2 teaspoon salt, and a pinch of oregano. Add 1 15-ounce can black olives (drained and rinsed). Stir well to evenly coat the olives. Pour into a small serving dish. Cover and set aside at room temperature for at least 2 hours.

4. About 3o minutes before serving time, preheat oven to 325 F. Bake the cheese, uncovered, for about 25 minutes or until completely melted and browned around the edges. Serve the cheese with the olives and water crackers.

My Creole-Style Jambalaya

There are countless ways to prepare this dish. You can add anything from shrimp to ham to crayfish. I opted to use chicken and my homemade sausage. Note: You can use Andouille, Chorizo, or Toulouse-style sausage in this recipe. However, if the sausage you choose is not fully cooked, prick it in a few spots, place it in a medium skillet, and cover it with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes. Remove the sausage from the skillet, cool, and chill in the refrigerator for at least 1 hour before slicing.

1. Coat 3 or 4 meaty chicken pieces (I used thighs) with Creole-style seasoning and a bit of olive oil. (See my recipe for Creole-seasoning recipe below, or use your favorite purchased brand.) Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and turn the skillet to coat. Add the chicken and brown on both sides. Remove chicken to a Dutch oven.

2. Add 1 onion (chopped), 3 stalks celery (sliced), 1 green bell pepper (chopped), 3 cloves garlic (minced), 2 carrots (chopped), and 1 jalapeno (minced) to the remaining oil in the large skillet. Cook over medium heat until onions are almost translucent. Stir in 2 tablespoons butter and 1/4 cup flour. Cook for about 7 to 10 minutes, or until the flour begins to smell very nutty. Add 2 tablespoons creole seasoning, 5 cups chicken stock, and 1 15-ounce can whole tomatoes (crushed with your hands). Pour the mixture into the Dutch oven with the chicken. Bring the mixture to a boil, reduced heat, and cover. Simmer for 1 hour.

3. Remove the chicken pieces fro the Dutch oven; cool until easy to handle. Meanwhile, add to the Dutch oven 2 cups of chopped okra (frozen or fresh), 1/3 cup of jasmine or basmati rice, a splash of dry sherry, and 1 pound of fully cooked sausage, such as andouille, Spanish chorizo, or toulouse-style (sliced at a bias). Bring the mixture back to a boil. Reduce heat to low, cover , and simmer for about 20 minutes, or until the rice is tender. Remove the meat from the chicken; discard skin and bones. Shred or chop the chicken into bite-size pieces; add to Dutch oven. Season to taste with additional Creole Seasoning or salt and black pepper.

Annie's Creole Seasoning

This stuff tastes great of lots of foods such as roasted vegetables, eggs, or even tater tots!

1. In a spice grinder or mortar and pestle, add 1 teaspoon cumin seeds, 2 teaspoons black peppercorns, 1/2 teaspoon celery seeds, 2 teaspoons oregano, 2 teaspoons thyme, 1 bay leaf, 2 allspice berries, and 1/4 teaspoon sage. Grind or mash until finely ground.

2. In a small bowl, stir together the ground spices, 4 teaspoons salt, 2 teaspoons sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon ancho chile powder, and a bit of freshly grated nutmeg. Store tightly covered in a spice jar.

Bolognese + Bread = Tasty Goodness

2008-12-03T06:36:00.000-08:00

I'm a total math-lover and—as you could probably guess—this is definitely my favorite type of equation. Last night I decided to add together 2 foods I love to make: Bread and Bolognese sauce. I made the sauce extra chunky and rich, the bread a bit salty with a hint of olive oil, and topped the whole thing with parmesan cheese. And, as usual when I do simple addition with delicious foods, the final sum of the ingredients added up to totally scrumptious. Here's my new creation:

Open-Faced Parmesan-Bolognese Bread

If you're tight on time, purchase the bread dough at your local bakery or pizza place and skip step 1.

1. In the bowl of mixer (or a large bowl if you don't have a standing mixer), whisk together 1 packet of active dry yeast, a little squeeze of honey, and 1 1/2 cups of warm water. Let stand 5 minutes then add 3 1/4 to 3 1/2 cups flour, 1 tablespoon salt, and 3 tablespoons olive oil. Mix on medium-low speed for about 10 minutes, or until the dough is smooth and elastic. (Or stir the ingredients together then knead by hand for 10 minutes.) Place the dough in a well-oiled bowl, cover, and let rise for about 90 minutes or until it has at least doubled in size.

2. Meanwhile, make the bolognese sauce: In a large saucepan, heat 1 tablespoon olive oil. Add about 1/2 cup of finely chopped pancetta and about 3/4 pound ground pork. Cook until the pork is lightly browned then add 1 onion (chopped) , 1 stalk celery (chopped), 2 carrots (chopped), 2 cloves garlic, 1 teaspoon each salt and black pepper, 1 bay leaf, and a pig pinch of crushed red pepper. Saute until the onions are translucent, about 5 minutes.

3. Add 1 cup milk to the ground pork mixture. Bring to a boil and let cook until the milk is totally evaporated. Add 1/2 cup dry vermouth. Cook until the liquid is almost gone. Add 1 cup chicken broth. Bring to a boil, reduce heat, cover and simmer for about 10 minutes or until the carrots and celery are soft enough for your liking. Add one 6-ounce can tomato paste and 1 or 2 cups water (depending on how thick it is—you want it pretty thick, but thin enough to simmer for a while). Cover and simmer on very low heat for about 30 minutes. Remove from heat and let cool.

4. Preheat oven to 400 F. Punch down bread dough and cover in flour. Place dough on a parchment-paper lined baking sheet. Roll into a 14-inch circle (doesn't need to be perfect). Remove bay leaf from sauce and set aside. Pour the cooled sauce onto the dough, top with 1 cup grated parmesan cheese, and fold up edges leaving the center open. Use water to help seal the folded edges, if necessary. Brush dough with olive oil, then sprinkle with crushed red pepper, a bit of grated parmesan, and flake sea salt. Place the bay leaf in the center of the open-face on top of the cheese (this is to make it look pretty). Allow to rise for about 20 minutes, then bake for 30 to 40 minutes, or until the bread is nicely browned and puffed. Let cool 5 minutes before serving.

Chilly? Make Chili!

2008-12-02T06:13:00.000-08:00

Chili is the perfect cold weather food—it's easy to make, fills the house with tasty aromas, and always warms you up. With lots of leftover turkey on hand and a few sweet potatoes in the cupboard, I decided to make a fabulous chili with these two not-so-chili-like ingredients. It tasted totally awesome. Here's a great way to use your leftover turkey:

Sweet Potato and Turkey Chili

Serve this chili with chunks of fresh bread, tortilla chips, and/or cheese.

1. In a large saucepan or Dutch oven, heat about 3 tablespoons olive oil. Add 1 onion (chopped), 1 green pepper (chopped), 1 jalapeno (minced), 2 cloves of garlic (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Cook over medium heat until the onion is translucent.

2. Add about 3 cups diced sweet potato, 2 tablespoons your favorite chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon oregano. Cook and Stir for 1 minute. Add about 1 1/2 cups water. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is soft.

3. Add about 3 to 4 cups of canned whole tomatoes (broken apart with your hands), 2 tablespoons tomato paste, and 1 or 2 15-ounce cans dark red kidney beans (drained and rinsed). Cook over medium-high heat and stir for about 1 to 2 minutes. Reduce heat to low and cover. Simmer for about 45 minutes.

4. Meanwhile, shred enough turkey meat into bite-size pieces to make about 3 cups. Add turkey to chili. Stir, remove chili from heat, and allow to sit for about 5 minutes. Season to taste with additional salt and black pepper.

My All-Day Thanksgiving Feast

2008-12-01T05:19:00.000-08:00

Thanksgiving is—without a doubt—my favorite holiday of the year. It combines 3 of my favorite things: Cooking a huge feast, hanging out with friends and family, and (of course!) eating. Now how could a holiday get any better than that? At left, you'll see the final menu for my feast. I've included some of my most requested recipes below. Please send me an email (annieipeterson@gmail.com) if there is another recipe on the list you'd like to see. Enjoy!

Blue Cheese-Honey Butter

This savory but sweet stuff tastes great on slices country wheat bread or ciabatta.

1. In a small bowl, use a fork to mash together 5 tablespoons softened unsalted butter, 2 tablespoons honey, 6 ounces crumbled blue cheese, 2 tablespoons chopped parsley, 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, and 1/2 teaspoon black pepper. Cover and chill for 30 minutes.

2. Scrape the butter mixture onto a large piece of waxed paper. Fold the paper over the butter mixture and carefully form the mixture into a 1- to 2-inch thick cylinder. Roll the paper over the mixture and twist the ends (like a tootsie roll.) Chill for up to 48 hours. Remove from refrigerator about 1 hour before serving.

Baby Pumpkin Halves Stuffed with Italian Sausage and Red Peppers

If you don't want to make your own Italian-style sausage, purchase some and skip the first step.

1. In a large bowl, use your hands to mix together 1 pound fatty ground pork (I have my butcher grind pork

shoulder for me), 2 teaspoons ancho chile powder, 1 teaspoon crushed red pepper, 2 teaspoons crushed fennel seeds, 1/2 teaspoon each dried thyme, oregano, and basil, 1 teaspoon salt, and 1 teaspoon black pepper.

2. In medium skillet, saute meat mixture until golden brown, breaking into small pieces as it cooks. Add 1/2 of a red onion (chopped), 1 sweet red pepper (chopped) and 2 cloves garlic (minced). Cook for about 4 more minutes, or until onion and pepper is soft; remove from heat. Cool to room temperature.

3. Meanwhile, preheat the oven to 325 F and halve and scrape the seeds out of about 10 baby pumpkins. Place in a glass baking dish.

4. In a large bowl, mix the meat mixture with 2 cups fresh bread crumbs (I used a baguette), 1 egg, 1/4 cup parsley, and 1/2 cup grated parmesan cheese. Stuff the mixture into the pumokins. Bake for about 1 hour, or until the pumpkins are soft and the stuffing is lightly browned.

Sweet Potato and Leek Soup

I serve this festive adaptation of the classic French potato-leek soup every Thanksgiving. Not only is it super-simple to make, but the subtle yet rich flavors are so perfect for the holiday!

1. In a Dutch oven, melt 1/4 cup butter and 2 tablespoons olive oil. Add 2 large leeks (cleaned and sliced) and 1 teaspoon sea salt. Cook for about 5 minutes, or until softened. Add about 4 cups peeled and diced sweet potatoes. Cook for 1 more minute. Add 2 cups chicken stock and 3 cups water. Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, or until the sweet potatoes are soft.

2. Use an immersion blender to puree the soup until totally smooth. (Or transfer the mixture to a blender and puree until smooth.) Add 1 tablespoon additional butter and 1/2 cup cream. Remove from heat, season to taste with salt and, if desired, black pepper and serve.

Cranberry-Mango Salsa

This fresh and lively appetizer was a nice complement to the other richer, heartier dishes.

1. In the bowl of a food processor, add 3 roma tomatoes (roughly chopped), 1 jalepeno (seeded and roughly chopped), the zest of about 1/2 of a lime, 4 green onions (roughly chopped), 1 clove garlic (chopped), 1 mango (pitted and chopped), 1/2 cup fresh cranberries, 1/4 cup honey, a handful of fresh parsley or cilantro, 1 teaspoon salt, and 1 teaspoon black pepper. Proccess with several on/off turns until everything in finely chopped.

2. Taste it and season with additional honey (you may need a lot more, depending on the sweetness of you mango and the tartness of your cranberries), salt, and pepper.

Caramelized Onion and Leek Cranberry Sauce

1. In a medium heavy saucepan, melt 3 tablespoons butter. Add 1 large onion (sliced) and 1 small leek (sliced and cleaned). Add 1/2 teaspoon salt and 1 teaspoon sugar. Cook over medium-low heat until the onions and leeks are golden brown and caramelized, about 20 minutes.

2. Add 1 1/2 cups fresh cranberries, 2 cup water, and 1/2 cup brown sugar. Raise heat to medium and cook, stirring occasionally, for about 15 minutes, or until the cranberries have popped and the mixture is a lovely dark pink hue. Remove from heat; cool. Season to taste with additional brown sugar, salt, and black pepper.

Lip-Smackin' Barbecue Chicken

2008-11-25T05:31:00.000-08:00

Even when it's cold outside, I still get cravings for barbecue-style fare once in a while. Earlier this week, I had one of those nights. With chicken in the freezer, tangerines in my fridge, and burgundy wine on my counter, I opted to create a tangerine-burgundy marinade and barbecue sauce for a lovely weeknight dinner. And it was totally lip-smackin' delicious. Here's what I came up with:

Tangerine-Burgundy Barbecue Chicken

Use your favorite cuts of chicken for this dish. I used chicken legs because that's what I happened to have on hand (plus I am a big fan of darker, more flavorful meat).

1. In a 2-cup measure, combine 2 tablespoons red wine vinegar, 2 tablespoons cider vinegar, 1/4 cup burgundy wine, 2 tablespoons ancho chile powder, 1 tablespoon chile sauce (I used Thai chile sauce for spice but any kind will work), 1 tablespoon olive oil, 2 teaspoons worchestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon celery seeds, the zest of 1 tangerine, 1 teaspoon dry mustard, and a pinch of cumin. Pour half into a large resealable bag. Set the other half aside. Place 5 or 6 meaty chicken parts into the bag. Marinate in the refrigerator for 1 hour.

2. Meanwhile, pour the reserved marinade into a small nonreactive saucepan. Add 1 cup additional burgundy, the juice of 1 tangerine (the one you zested), about 2 tablespoon molasses, 1/2 cup ketchup, and 1/4 cup brown sugar. Slowly bring to a boil. Reduce heat and simmer until thickened (but not too thick). Remove fro heat and cover until ready to use.

3. Preheat oven to 425 F. Line a large baking sheet with parchment paper. (This makes for easy clean up and ensures it will not stick.) Drain marinade from chicken and discard. Pour about 1 tablespoon olive oil into the bag. Seal the bag and rub it the chicken around so the oil is evenly distributed. Place chicken on the prepared baking sheet. Bake for about 45 minutes to 1 hour (this will vary on the size and type of chicken pieces you've chosen—white meat should be at 165 F and dark meat at 175 F), turning once and basting with the sauce 2 or 3 times in the last 15 minutes of cooking. Serve remaining sauce with the chicken.

Crispy Potato Deliciousness

2008-11-24T05:47:00.000-08:00

If you ask me, any food that combines potatoes with salt and any kind of fat—from butter to olive oil to bacon grease—is bound to be decadently delicious. This weekend, to satisfy my strong craving for something crunchy and salty, I made potato chips in the oven—some sprinkled with sea salt and others sprinkled with a parmesan-dill mixture. Both were true examples of tasty potato goodness.

Oven-Fried Potato Chips: Two Ways

If you have a mandoline slicer in you kitchen, this is the perfect time to use it. Just be careful not to slice a finger tip off. As I know all too well, it's very easy to do!

1. Preheat oven to 350 F. Cover a very large baking sheet with parchment paper; set aside.

2. In a medium bowl, combine about 4 cups very thinly sliced potatoes, 2 teaspoons sea salt, 2 tablespoons canola oil, and 1 tablespoon olive oil. Toss to coat. Spread the potatoes in a single layer onto the prepared baking sheet. (It's fine if they overlap slightly.) Place the potatoes in the oven. Bake for about 30 minutes, flipping the potatoes once halfway through baking.

3. Meanwhile, in a small bowl, mix together 1/4 cup parmesan cheese, 2 tablespoon finely chopped dill, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a few pinches cayenne pepper; set aside.

4. Check on the potato chips. Remove any chips that are brown and crispy to a bowl. Place the bowl on top of the oven to keep warm (do not cover). Return the remaining chips to the oven. Continue checking on them every 10 minutes or so, flipping when necessary and removing done ones to the bowl, until all the potatoes are lightly brown and crispy.

5. Divide the chips in half. Sprinkle half of the chips with flaked sea salt and half with the parmesan-dill mixture. Serve immediatly.

Mmm... Boeuf Bourguignon

2008-11-21T05:13:00.000-08:00

Slow-cooked French stews are some of my all time favorite dishes to make—and this one's a classic in my kitchen! Rich and fruity burgundy wine brings out the best flavor and texture in tougher (and inexpensive) cuts of beef such as arm roasts, chuck roasts, or even short ribs. I've served beef bourguinonne with anything from boiled new potatoes to polenta, but this time I opted to pile it onto buttered jasmine rice. The results were supremely delicious: The buttery flavor that the meat takes on after a stint of low and slow cooking was complemented magnificently by sweet, aromatic rice.

Annie's Boeuf Bourguignon on Buttered Jasmine Rice

Steamed peas make a great accompaniment to this stew. Their fresh, crisp flavor is a nice contrast to the richness of this dish.

1. Preheat oven to 300 F. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Rub a 2 to 3 pound chuck or arm roast with lots of sea salt, black pepper, thyme, and olive oil. In the hot oil, brown the meat on all sides. Remove the meat from the pan and set aside.

2. Into the Dutch oven, add 1 onion, finely chopped. Saute until just turning translucent. Meanwhile, in a small saucepan bring 1 cup water and a small handful of dried porcini mushrooms to a boil. Remove from heat, cover, and let steep for 5 to 10 minutes, or until the mushrooms are reconstituted. Use a fork to remove the mushrooms to a cutting board. Let cool until easy to handle; chop.

3. To the onions, add 2 cloves garlic, minced, and the chopped mushrooms. Cook and stir for 1 minute. Add 2 tablespoons flour and additional olive oil if the mixture seems dry. Cook for 2 minutes, then add 2 cups burgundy wine and 1 cup chicken stock. Bring to a boil, whisking to dissolve the flour; remove from heat. Return the meat to the Dutch oven, cover, and place in the oven. Roast for 2 to 3 hours, or until the meat is very tender. Break the meat into chunks using 2 forks.

4. During the last 20 minutes of roasting, make the rice: In a medium saucepan, place 1 cup jasmine rice, 1 teaspoon sea salt, and 1 tablespoon olive oil. Stir to coat the rice with the oil. Add 2 cups water. Bring to a boil over medium-high heat. Reduce heat to very low, cover, and simmer for 15 t0 20 minutes, or until water is absorbed and rice is tender; remove from heat. Place about 2 tablespoons softened butter onto the rice. Cover and let sit for about 5 minutes, or until the butter is melted. Use a flat wooden spoon to fluff the rice. Serve the beef bourguignonne with the rice and, if desired, steamed and buttered peas.

Barley Baby!

2008-11-20T05:16:00.000-08:00

There's just something SO delicious about barley—especially when you're craving something warm, comforting, and filling. If those cold north winds are giving you the chills, my braised chicken and barley soup is sure to heat you up in a jiffy. Serve it over garlicky mashed potatoes—along with a glass of your favorite red wine— and you'll be toasty warm for the rest of the night.

Braised Chicken and Barley Soup

It's hard to even call this a soup because it's so thick and rich. If you like soupier soup, cut the amount of barley in half.

1. Preheat oven to 325 F. In a enameled cast iron roaster or Dutch oven, heat 2 tablespoons oil over medium-high heat. Meanwhile, coat 4 chicken thighs with olive oil, salt, pepper, and a splash of sherry vinegar. Place the chicken in the hot oil, skin side down. Cook the chicken until it is mahogany brown (the darker brown you get it, the richer it will taste) on both sides, flipping it once or twice, about 15 minutes. Remove chicken from the pan; cover with foil to keep warm.

2. Drain about half of the oil from the pan and discard. In the remaining oil, place about 2 ounces of finely chopped pancetta. Cook over medium heat until just starting to brown, stirring occasionally. Add 2 stalks celery (sliced), 1 small onion (chopped), 1 clove garlic (minced), 3 carrots (sliced), 1 bay leaf, and 1 sprig fresh thyme. Cook and stir until onion is almost translucent. Add 1/4 cup sherry wine to the pan; cook for 2 minutes. Add 4 cups chicken stalk and the chicken thighs to the pan. Bring to a boil. Cover pan and place in the oven.

3. Also in the oven, place 4 or 5 russet potatoes (just set them on the racks) and a foil packet of 2 unpeeled cloves garlic, 1/2 teaspoon salt, and a splash of olive oil. Bake everything for about 40 minutes.

4. Remove the soup from the oven. Remove the chicken from the soup; set aside to cool a bit. Stir 1 cup of pearled barley into the soup and return it to the oven for another 40 minutes. Remove the garlic from the oven; cool. Check the potatoes for doneness (if they are soft to the touch, they're done). When they are done, remove them from the oven and set aside to cool a bit.

5. Remove the meat from the chicken and discard skin, bones, and any other gross stuff (this is my adorable dog Phyllo's favorite part because he really enjoys eating the gross stuff). Shred meat and set aside in a covered bowl near the oven to keep warm. Once the potatoes are cool enough to handle, chop them and place them in an oven-going serving dish. Squeeze the cloves of garlic from the peel and add to the potatoes. Add 1/4 cup softened butter, 1 cup milk (preferably at room temperature), 1 teaspoon salt, and 1/2 teaspoon garlic powder (this really pumps up the garlic flavor). Mash with a potato masher, adding additional milk, if necessary. Cover and keep warm.

6. After the second 40 minutes of cooking, remove the soup from the oven. (Turn oven off and place the potatoes in there to keep them hot while finishing the soup.) To the soup, add the shredded chicken, 1/2 cup chopped parsley, and 2 tomatoes (chopped). Cover and let sit for about 10 minutes. Serve the soup over the mashed potatoes.

Fondue It!

2008-11-16T07:54:00.000-08:00

I'm a big fan of interactive food that everyone enjoys together, so it's no wonder that fondue ranks among my all-time favorite dinner party foods. This weekend my friend and neighbor, Abby, came over for some fondue-making fun in the kitchen. We made 2 fondues: a creamy gorgonzola fondue in which to dip roasted root vegetables, and a dark chocolate-honey-sea salt dessert fondue for raspberries and blueberries. A beet salad, spicy hamballs, and hot red wine also graced our autumn-inspired menu...

Roasted Beet Salad

I served this brilliantly-colored salad alongside a lovely plate of salami-cheese and sliced baguette. Yum!

1. Preheat oven to 400 F. Place 3 large beets in a roasting dish. Lightly salt, cover, and roast for 1 hour, or until soft. Allow to cool until easy to handle. Peel, halve, and slice the beets.

2. In a salad bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup honey, 1/2 teaspoon sea salt, 1 teaspoon cracked pepper, and 1/4 cup olive oil. Add the sliced beets and half of a red onion, thinly sliced. Toss together. Let stand at room temperature for at least 20 minutes before serving.

Gorgonzola Fondue with Root Vegetables

I roasted the vegetables for this fondue while I roasted the beets for the preceding salad.

1. Preheat oven to 400 F. Peel and cut in half 3 turnips. Peel and quarter 1 rutabega. Place the turnips and rutabega in a in a roasting dish. Drizzle with olive oil and salt, and place in the oven. In another roasting dish, place 2 parsnips, halved, and about 6 small red potatoes. Cover and place in the oven. Roast the vegetables until tender, about 1 hour for the rutabega and turnips, and about 30 to 45 minutes for the potatoes and parsnips. Remove from oven; cool.

2. In a medium heavy saucepan, bring about 1/2 cup of white wine or vermouth to a boil. Reduce heat and simmer until reduced by half. Add 3 cups heavy cream and 1 sprig of fresh thyme. Bring to a boil and simmer, uncovered, until the mixture is thick enough to coat the back of a spoon. Remove from heat. Whisk in about 7 ounces of crumbled gorgonzola cheese and some freshly cracked pepper. Keep warm until ready to serve.

3. After the vegetables are cool enough to handle, chop them into 1 inch pieces and arrange on a platter. Place the fondue in a fondue pot. Light a tea candle to heat the fondue.

Spicy Ham Balls

I made these ham balls extra spicy. If you want to make them more mild, use just one teaspoon of the Thai chile sauce.

1. In a small saucepan, combine 1/4 cup honey, 1/2 cup cherry preserves, 1/2 cup brown sugar, 1/2 cup red wine vinegar, 3 tablespoons dijon mustard, 2 tablespoons tomato paste, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon Thai chile sauce, 1/4 cup whiskey, and 2 tablespoons brandy. Heat and stir over low heat until the mixture comes to a boil. Remove from heat and let cool.

2. Preheat oven to 375 F. In the bowl of a food processor, add about 2 cups of torn baguette, 1 stalk celery (roughly chopped), 2 shallots (roughly chopped), 1 clove garlic (roughly chopped). Process until everything is minced.

3. In a medium bowl, stir together 1 pound ground pork (not too lean), about 10 ounces ground ham, 1 egg, a splash of whisky, a splash of milk, 1 tablespoon ground mustard, 1/2 teaspoon ground cloves, 1 teaspoon each of salt and black pepper, 1 teaspoon Thai chile sauce, and the bread crumb-celery mixture. Form mixture into 1 to 2 inch balls. Place in a shallow baking dish.

4. Pour cooled glaze mixture over the ham balls. Bake for 1 hour in the upper half of the oven. During the last 30 minutes of baking, remove the hamballs from the oven and baste with the glaze every ten minutes. They are done when the sauce has thickened to a syrupy consistency and the hamballs are a mahogany brown. Let cool about 10 minutes before serving.

Chocolate-Honey-Sea Salt Fondue

You'll be amazed at how well sea salt brings out the flavor of the chocolate.

1. In a small saucepan, bring 1 cup of heavy cream to a simmer. In a small bowl, pour hot cream over 5 ounces of chopped unsweetened chocolate. Let sit about 5 minutes. Stir until chocolate melts. Stir in about 1/4 cup of honey and 1 teaspoon fine sea salt. Transfer to a small dessert fondue pot. Heat using a tea candle.

2. Arrange rasberries and blueberries around the fondue pot and serve.

Meat Bread Tonight!

2008-11-14T05:28:00.000-08:00

Meat bread is a delicious invention I came up with a few years ago. It basically consists of shredded meat (beef or pork) in a spicy sauce, topped with white cheddar or Monterey Jack cheese, and encased within a classic bread dough. I have shaped it many different ways—from long and rectangular to ring-shaped to round and open-faced. Whatever shape it takes on, this super-fun party food is always a total hit.

First you must start by coaxing amazing flavors from the chunk of meat of our choice. I like to use pork shoulder (Boston butt roast), beef chuck roast, or beef brisket. This treatment tastes delicious on any of them:

The Meat Bread Meat

I usually purchase about a 4-pound chunk of meat, then serve about half of the roast with mashed potatoes the first night, then save the remaining 1 or 2 pounds for the meat bread. It's a good idea to put the rub on the meat at least 2 hours (or up to 24 hours) before you plan to cook the meat. That way, all the delicious flavors have time to really sink into the meat.

1. In a spice blender, add 1 tablespoon coriander seeds, 1 tablespoon peppercorns, about half of a dried ancho chile pepper, 2 teaspoons cumin seeds (toasted), 3 whole cloves, 2 allspice berries, and 1 teaspoon annatto seeds. Blend until ground finely. Rub onto meat. Refrigerate at least 2 hours.

2. Preheat oven to 300 F. In a large skillet, heat 2 tablespoons olive oil. Add meat and brown on all sides. Meanwhile, slice 2 onions and place in a dutch oven roaster. Place browned meat on the onions. Top the meat with 2 cloves garlic (minced), 6 lime slices, and 3 strips of bacon. Pour 1/4 cup gold tequila over the whole thing. Cover and roast for 3 to 5 hours, or until meat is very tender and shreds easily.

The Meat Bread

1. Place 1 to 2 pounds of the shredded roast meat (with some of the onions that cooked with the meat) into a medium heavy saucepan. Add 1/2 cup chicken broth, 1 cup tomato juice, 1/4 cup molasses, 1/4 cup honey, 1/4 cup cider vinegar, 2 Thai chiles, and 2 teaspoons ground black pepper. Slowly bring to a boil, covered, over medium-low heat. Simmer for 20 minutes; let cool. Remove chiles.

2. In the bowl of a mixer, combine 1 package dry yeast (2 1/4 teaspoons) and about 1 1/2 cups warm water; let stand about 5 minutes. Add about 3 1/2 to 4 cups of flour, 3 tablespoons olive oil, and 1/2 teaspoon kosher salt. Mix on low speed for about 1 to 2 minutes, or until all ingredients are combined.

3. Place the dough hook on the mixer and mix on low speed (or knead by hand) for about 10 minutes, or until the dough is smooth and stretchy. Add about 1 teaspoon additional kosher salt during the last 2 minutes of mixing. Place dough in a well-oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

4. Preheat oven to 450 F. Punch down dough and place on a parchment paper-lined baking sheet. Roll dough into desired shape. (I usually just make a circle.) Pour cooled meat mixture onto the bread dough. Top with 6 to 8 ounces sliced white cheddar or Monterey Jack cheese. Fold up edges of dough so the filling doesn't fall out. Brush dough with olive oil, then sprinkle with crushed red pepper and coarse sea salt (Fleur de Sel tastes magnificent).

5. Bake for 20 to 25 minutes, or until lightly browned. Let stand about 15 minutes before serving.

The Baba Goes Chocolate

2008-11-12T05:09:00.000-08:00

To me, there is just something super cool about a cake that is risen with yeast. I receive much enjoyment from imagining the tiny little yeast organisms eating the sugars, metabolizing them, and then releasing carbon dioxide, all with the sole purpose of rising my special cake. Now how awesome is that?

A traditional Baba Rhum is made of a sweet, eggy dough, flecked with dried currents (I've also used finely chopped dried figs, which is totally delicious!), soaked is a sweet rum syrup, then glazed with apricot preserves. However, I recently transformed my classic Baba au Rhum recipe into a chocolate masterpiece. I added cocoa powder to the dough, replaced the currents with grated bittersweet chocolate, and glazed it with raspberry preserves. The results were quite tasty—and slightly intoxicating!

Chocolate-Raspberry Baba au Rhum

If you like, use another type of preserves, such as cherry or blackberry, to glaze the cake. Just be sure it pairs well with chocolate.

1. Throughly brush a 5- or 6-cup decorative tube pan or kugalhopf mold with 1 tablespoon melted butter; set aside. Heat 1/2 cup milk to about 115 F. (I just toss it in the microwave for about 30 seconds.) In the bowl of a mixer fitted with the paddle attachment, stir together the milk, 1 package dry yeast, and 3 tablespoon sugar; let sit for about 5 to ten minutes.

2. To the yeast mixture, add 2 large eggs (at room temperature). Turn the mixer on low and slowly add 1 2/3 cup flour and 1 teaspoon salt. Beat on medium-high speed for 5 minutes. (This is when the glutens are forming—a very cool process that gives the cake it's strength to rise.) Beat in 1/3 cup of Dutch cocoa. Scrape down bowl, cover with a damp cloth, and allow to rise until doubled in size, about 1 hour.

3. Punch down dough with a rubber scraper and fold in 1/2 cup of grated bittersweet chocolate. Pour into the prepared mold. Even out top, cover with a damp cloth, and let rise until the dough reaches the top of the mold, about 45 minutes.

4. Meanwhile, preheat the oven to 375 F and make the Rhum syrup: In a small saucepan, heat 1 cup of sugar, 1 vanilla bean (split), and 1 1/2 cups water. Cook over medium-low heat and stir until the sugar dissolves and it smells like vanilla; remove from heat. Add 2/3 cup dark rum, cover, and let stand until ready to use.

5. Bake the cake for 30 to 40 minutes, or until a bamboo skewer inserted into the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes. Carefully tap the cake out of the pan onto a cooling rack set over a baking sheet. Slowly pour the rum syrup over the cake, allowing it to absorb as you pour. (It's really amazing how much liquid the cake can hold—it's like a sponge!)

6. Heat about 1/2 cup seedless raspberry preserves with 1 tablespoon water until the preserves melt. Brush glaze all over the cake. (If there are fruit chunks in your preserves, strain before glazing the cake.) Serve with whipped cream, if desired.

Weekend Lunch: Soup, Salad, and a Sandwich

2008-11-09T13:55:00.000-08:00

A long, relaxing lunch with friends is a great way to spend a weekend afternoon. Here's one of my favorite lazy Saturday (or Sunday) menus.

Spicy Tomato Soup

This is a great soup to make when you feel a cold or flu coming on—just one bowl and you'll feel better in minutes.

1. In a large saucepan, saute 1 onion (chopped) and 1 leek (chopped) in 1/4 cup butter, 2 tablespoons olive oil, and 1 teaspoon sea salt. Cook until onions are translucent. Add 2 cloves garlic, minced, 1 teaspoon cayenne pepper, 1 bay leaf, and 1/2 teaspoon thyme. Cook for 1 more minute.

2. Whisk in two 6-ounce cans tomato paste, 4 cups chicken stock, and 2 cups water. Bring to a simmer. Cover and simmer for 15 minutes. Remove from heat. Remove bay leaf. Using an immersion blender, blend the soup until almost smooth. (Or transfer to a blender and puree in batches, holding a cloth towel over the cover of the blender for safety.)

3. To the soup, add 1 tablespoon butter. Stir until butter is melted. Add 1/4 cup heavy whipping cream (optional). Season to taste with salt and ground black pepper.

Lager Bread

If you need a fresh loaf of bread in a hurry, this is the perfect one to make. It can be done in less than an hour. Grilled cheese sandwiches made with this bread are delicious dunked into the Spicy Tomato Soup.*

1. Preheat oven to 375 F. Grease a 6-cup loaf pan; set aside. In a large bowl, whisk together 1 cup wheat flour, 1 cup white flour, 1/2 cup rolled oats,l 1 tablespoon brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.

2. Add 12 ounces lager beer. (I like to use Warsteiner or Bitburger; but I've also been known to use PBR or Shlitz.) Gently fold in just until moistened. (Do not overmix.)

3. Bake for 30 to 40 minutes, or until a bamboo skewer inserted in the center of the loaf comes out clean. Cool for at least 30 minutes before slicing.

*To make grilled cheese to go with the tomato soup, slice the beer bread into 1/2-inch slices. Butter one side of each slice. Layer cheddar cheese and cooked bacon (optional) onto the unbuttered side of bread. Top with another slice of bread, buttered side up. Cook on a preheated griddle or in a cast iron skillet for about 4 to 5 minutes per side, or until bread is golden brown and cheese is melted.

Dutch Salad

This is a family recipe (I am part Dutch). You can add a sliced red onion for some extra bite.

1. Clean and dry 8 ounces spinach. Chop and transfer to a salad bowl.

2. Meanwhile, hard boil 3 eggs; cool, peel, and chop.

3. In a small glass jar, combine 1/3 cup apple cider vinegar (look for the unfiltered variety), 1/3 cup honey, 1/3 cup olive oil, 1/2 teaspoon sea salt, and 1 teaspoon ground black pepper. Shake until emulsified.

4. Toss the spinach with the eggs, the dressing, and, if desired, a handful of thinly sliced red onion.

Comfort Food: Chicken Cacciatore

2008-11-06T07:40:00.000-08:00

When it's cold and rainy outside, there's nothing like a hearty, warming dinner. One of my favorite comfort foods is chicken cacciatore served atop mashed red skin potatoes. This version is baked so the chicken stays deliciously crispy.

Baked Chicken Cacciatore

If I were in France with my sister, I would definitely make this with rabbit instead of chicken, as rabbit is readily available there and would be totally delectable.

1. Preheat oven to 325 F. In a large skillet, heat 2 tablespoons olive oil. Rub 3 pounds chicken parts (I prefer dark meat, such as thighs or drumsticks) with olive oil and lots of salt and ground black pepper. Carefully add chicken to skillet, skin side down. Cook chicken, turning once, until beautifully golden and crispy. (Do this in 2 batches if all the pieces at once would overcrowd the skillet.) Remove chicken from skillet; cover to keep warm.

2. Drain about half of the fat from the skillet. Over medium heat, saute 1 onion, sliced, until translucent. Meanwhile, in a small saucepan, stir together about 1/2 cup dried porcini mushrooms and 2 cups chicken broth. Place over medium heat until broth is hot and mushrooms are reconstituted, about 5 minutes. Using a slotted spoon, remove the mushrooms from the broth onto a cutting board; set broth aside. Give the mushrooms a quick chop. Add the mushrooms, along with 2 cloves of garlic, minced, to the skillet. Cook for 2 more minutes. Add 1/4 cup flour, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/2 teaspoon cracked rosemary, 2 bay leaves, and 1 teaspoon ground black pepper to skillet. Cook for 2 more minutes, adding additional olive oil if the mixture seems dry.

3. Add the chicken broth to skillet, being sure to leave any sand that may have come from the mushrooms at the bottom of the pan (I just don't add the last tablespoon or so of broth). Add one 28-ounce can of whole tomatoes, breaking the tomatoes apart with your hands as you add them. Bring to a boil, stirring occasionally; remove from heat. Taste and adjust seasoning, if necessary.

4. Pour sauce into a large baking dish. Arrange chicken pieces, skin side up in sauce. Leave the skin sticking out of the sauce, so it remains crisp as it bakes. Sprinkle with 1/2 cup chopped Spanish (Manzilla) olives, kalalmata olives, or oil-cured black olives (my favorite are the Spanish ones). Bake for 45 minutes, or until sauce is bubbling all around the chicken. Using a small spoon, skim off excess fat on the surface. Serve over Mashed Red Potatoes (recipe follows).

Mashed Red Potatoes

Because the oven is already heated up for the chicken, I opt to cook the potatoes in the oven too. You can also boil them on the stovetop, if desired.

1. Place about 2 pounds small red potatoes into a baking dish. Cover the dish and place in a 325 F oven for about 45 minutes, or until the potatoes are soft to the touch.

2. Meanwhile, bring 1 cup milk and 1/4 cup butter to room temperature. When the potatoes are cooked through, add 3/4 cup of the milk, the butter, 1 teaspoon sea salt, and 1/2 teaspoon freshly cracked pepper to the baking dish. Use a potato masher to combine, adding the remaining milk, if necessary.

Election Night Bash

2008-11-05T12:03:00.000-08:00

There's nothing like an exciting and very important election to inspire me to cook! Not only does spending time in the kitchen help me relax while awaiting results, it also gives me a good excuse to invite a few friends over to help celebrate. These fabulous election-night eats helped fuel our enthusiasm all night. It was a total blast!

Warm Camambert with Caramelized Onions and Sweet Red Peppers

Sweet onions and peppers compliment buttery Camambert cheese magnificently!

1. Preheat oven to 300 F. In a small skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Add 1 small onion, sliced, and 1/2 teaspoon sea salt. Cook over medium to medium-low heat until the onions are deeply golden and caramelized, about 15 minutes. Add 1 sweet red pepper, thinly sliced. Cook over low heat until pepper is completely softened and mixture begins to turn syrupy, about 20 minutes; cover to keep warm.

2. Place Camambert wheel onto a small baking dish. Bake for about 20 minutes or until slightly puffy and heated through. Remove from oven and pour the onion-pepper mixture over the cheese. Bake an additional 15 minutes. Remove from oven and serve with slices of toasted baguette.

My Classic Stuffed Mushrooms

These treats pack a lot of flavor into one bite. You can use white button mushrooms if cremini mushrooms aren't available.

1. Preheat oven to 350 F. Remove mushroom stems from 8 ounces cremini mushrooms. Place caps in a baking dish and save stems for another use.

2. In a small bowl, stir together 1 cup soft bread crumbs, 1 stalk celery, minced, 1/4 cup olive oil, 1/4 cup chopped parsley, 2 tablespoon chopped chives, 2 tablespoons chopped fresh oregano, 1/4 cup grated parmesan or gruyere cheese, 1 teaspoon crushed red pepper, 1 teaspoon ground black pepper, and 1/2 teaspoon salt.

3. Pack mounds of the bread crumb mixture into the mushroom caps. Sprinkle any left over filling over filled mushrooms. Drizzle with additional olive oil. Bake 30 minutes or until top of filling is crisp and golden. Let stand 10 minutes before serving.

Bolognese Sauce with Spaghetti Squash

I love serving this sauce over spaghetti squash instead of traditional pasta. Squash is much lighter than pasta and its subtle flavor pairs deliciously with the rich sauce.

1. Preheat oven to 325 F. In a Dutch oven, cook 1 pound ground beef and 1 pound ground pork until just beginning to brown. Meanwhile, in a food processor, add 1 onion (coarsely chopped), 2 stalks celery (coarsely chopped), 3 carrots, (peeled and coarsely chopped), and 3 cloves garlic (roughly minced). Process with several on/off turns until the vegetables are finely chopped, but not pureed. Add to meat in Dutch oven. Cook over medium heat until the onions are translucent, about 5 minutes.

2. Meanwhile, poke 1 large or 2 medium spaghetti squash with a knife. Place on a baking sheet in the oven.

3. Add 1 cup milk to Dutch oven. Cook over medium-high heat until most of the milk has evaporated. Add 2 cups white wine. Cook until liquid is reduced by about half, about 3 or 4 minutes. Add 4 cups chicken stock, two 6-ounce cans tomato paste, 1 teaspoon cayenne pepper, 1 bay leaf, 1/2 teaspoon thyme, and salt and black pepper to taste. Bring to a simmer, cover and place in oven with spaghetti squash.

4. After about 40 minutes check spaghetti squash for doneness. If its soft to the touch, it's done. Remove squash from the oven and cut in half; allow to cool slightly. When cool enough to handle, scrape seeds out and discard. Scrape the squash from the shell, and place in a serving dish. Drizzle with about 1/4 cup olive oil. Sprinkle with freshly cracked pepper, sea salt, and parmesan cheese.

5. Remove sauce from oven, taste and adjust seasoning if needed, and serve with squash.

Ultimate Brunch Food: A Sweet but Savory Bread Pudding

2008-11-03T09:38:00.000-08:00

A delicious bread pudding always makes perfect breakfast or brunch food. Plus, it's a great way to make use of stale bread. This version features a tasty melding of savory and sweet flavors. Smoky bacon, sweet caramelized onions, and pungent cheese are a winning combination.

Bacon, Caramelized Onion, and Tomme de Savoie Bread Pudding

Note: The longer you allow the bread to soak up the egg mixture before baking, the tastier this pudding gets. If possible, prepare it the night before. That way, all the delicious flavors can come together as you sleep.

1. Butter a 3-quart baking dish; set aside. In a medium skillet, saute 1/4 pound bacon, chopped, until crisp and golden. Add two onions, thinly sliced, and 1/2 teaspoon salt. Saute until the onions are caramelized, about 10 minutes. Remove from heat; cool.

2. In a medium bowl, whisk together 2 cups milk, 4 eggs, 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, and a pinch of freshly grated nutmeg. Remove rind from about 4 ounces of Tomme de Savoie or other pungent cheese (Roguefort would be tasty...). Dice into 1/4-inch cubes. Stir into egg mixture.

3. Tear or dice enough stale bread into 1-inch pieces to make about 3 or 4 cups. Spread into prepared dish. Pour the egg mixture and the cooled onion-bacon mixture over the bread; stir gently to combine. Cover and refrigerate for at least 4 hours but no longer than 24 hours.

4. Preheat oven to 325 F. Bake the pudding, uncovered, for about 50 minutes, or until set and top is lightly browned.

My Classic Lasagna

2008-10-31T06:41:00.000-07:00

Lasagna is one of my favorite dishes to make for a crowd. Not only is it delicious and always a total hit, but it is super-convenient to prepare ahead of time. Just assemble and refrigerate up to one day in advance, then just pop it in the oven when guests arrive. Now how easy is that?

Annie's Classic Lasagna for a Crowd

My favorite noodles to use for this lasagna are Barilla No-Boil. I like them because they are flat (I'm just not into the look of the ruffly-edged variety) and thin. Use whatever kind you like. If you use ones that do NOT say "no-boil" you still don't need to boil them—just add about 15 or 20 minutes to the bake time.

1. Prepare the meat: In a small bowl, stir together 2 teaspoons crushed fennel seeds, 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons crushed red pepper, 1 teaspoon ground ancho chile pepper or paprika, 2 teaspoons sea salt, and 2 teaspoon cracked black pepper. In a large bowl, use your hands to combine 1 pound ground pork, 1 pound ground beef (I use chuck... unless the pork is really fatty. Then I use sirloin.), and the spice mixture. Heat a large skillet over medium-high heat. Gradually add the meat mixture. Saute until browned, breaking the meat into very small chunks as it cooks. Add 1 onion, chopped, and 4 ounces mushrooms, chopped (optional). Cook until the onions are translucent. Remove from heat; cool.

2. Meanwhile prepare the sauce: In a large saucepan, saute 2 or 3 cloves garlic, minced, in 1/4 cup olive oil until just starting to turn golden. Stir in 1 big pinch crushed red pepper. Add two 6-ounce cans tomato paste, and about 5 cups water. Whisk until smooth. Add more water, if necessary, to make a thin sauce. Season to taste with salt, black pepper, and sugar. Remove from heat.

3. In a large bowl, stir together 4 cups whole-milk ricotta cheese, 2 cups shredded provolone, 2 eggs, and the cooled meat mixture.

4. To assemble: Spread about a 1 cup of the sauce into the bottom of a large baking dish (13x9x2 or larger). Make one layer of lasagna noodles. (How many noodles you use per layer depends on the size and shape of your dish. I usually use about 4 or 5 per layer. If you use 5 per layer, you will need 2 boxes of noodles. Remember than they will expand as they cook, so you don't need to cover the entire area.) Spread about one-third of the meat-cheese mixture over the noodles. Drizzle a small amount of sauce (just about 1/2 cup—you are saving most of the sauce for the end of assembly) over the meat-cheese mixture. Repeat this layering two more times. Add a top layer of noodles. Layer 1/2 pound provolone cheese slices (I usually have the deli counter thinly slice it for me) over the noodles. Dump the rest of the sauce (this will seem like a lot) over all the layers. It should fill the dish almost to the rim.

5. Preheat the oven to 325 F. Lightly cover the lasagna with foil and place on a large baking sheet (It will—and should—drip down the edges of the dish as it cooks. I like the rustic, appetizing look the drips create.) Bake for about 1 hour and 20 minutes, or until the noodles feel soft and it smells totally awesome. Let rest about 15 minutes before serving.

Fish Nachos!

2008-10-27T13:10:00.000-07:00

The fish taco is an awesome invention—fresh, healthful, and incredibly tasty. So why not take this idea and turn it into an party appetizer everyone can share? Last weekend, I concocted a colossal platter of salmon-studded nachos that were quite a hit. Precede this dinner-size appetizer with some steamy hot red wine and some fruit and cheese bites, and a super-fun night is a sure bet.

Grape-Gruyere Bites

A sweet grape, savory proscuitto, and a salty, delicious chunk of gruyere cheese—in one magnificent bite! Need I say more?

1. Cut about 2 or 3 ounces gruyere cheese into 1/2 inch chunks. Wash about 1/2 pound of red seedless grapes. Tear about 3 or 4 ounces proscuitto into bite-size bits.

2. On a toothpick, thread a grape, then one small torn piece of proscuitto (slightly crinkled or folded), then a chunk of gruyere. Repeat until you run out of any or all of the ingredients; chill.

3. About 30 minutes before serving, remove the platter from the refrigerator to allow to come to room temperature.

Hot Red Wine: Annie-Style

We drink this a lot in the fall and winter. It's a super way to beat the cold. I recommend using a slow-cooker to keep the wine hot but not boiling.

1. In a large saucepan or Dutch oven, heat 3 cups water, 1 orange (sliced), one stick cinnamon, 3 allspice, 5 cloves, 1 vanilla bean (split), 3/4 cup honey or 1 cup sugar, and 1 star anise. Bring to a boil and simmer for about 15 minutes.

2. Add about 8 cups cheap burgundy wine (I use boxed wine. It's the most economical and really works great). Slowly bring to just below a simmer. Add about 2 cups of brandy. Keep hot, but DO NOT BOIL. (This is when a slow-cooker really comes in handy.)

Salmon Nachos

If you are looking for a lighter appetizer, omit the beans—although they are quite tasty!

1. Prepare fresh salsa: In a small bowl, combine 2 tomatoes (chopped), 1/2 of a red onion (chopped), 3 tablespoons chopped fresh cilantro or parsley, the juice of one lime, 1 jalapeno (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Set aside.

2. Preheat broiler. Rub one 1-pound fillet of wild-caught salmon with: 1/2 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon sea salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground ancho chile or aleppo chile, and 1/2 teaspoon garlic powder. Place on a baking sheet and broil about 10 minutes, or until cooked through. (This will depend on the thickness of your fish.) Cover with foil and let cool.

3. Prepare beans: In a small saucepan, add 1 tablespoon olive oil and 2 ounces finely chopped pancetta or bacon. Cook until just golden. Add 1/2 of a red onion (chopped), 2 cloves garlic (minced), a spicy chile pepper (chopped), 1 teaspoon ground ancho chile, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Cook until onions are translucent. Add one 15-ounce can of cannelini beans, one 15-ounce can of black beans, and 1/2 cup chicken broth or water. Bring to a simmer; cover. Cook about 15 minutes. Remove from heat and let cool.

4. Prepare about 2 or 3 cups of coarsely shredded green cabbage by thinly slicing it. Place in a bowl and cover with cold water and about 1/2 teaspoon kosher salt. Let stand about 30 minutes; drain.

5. Before assembling and serving, preheat oven to 375 F. Chop one avocado and add it to the salsa. On a large platter, layer lots of tortilla chips with about 1 pound sliced chihuahua or other Mexican melting cheese, the beans, and the salmon (broken into chunks). Bake for about 20 minutes or until cheese is melted. Top with shredded cabbage and salsa. Garnish with additional cilantro and parsley, if desired.