Foodism Mom

Deviled Eggs

2011-12-30T00:01:00.000-08:00

There's something so cool about deviled eggs. Classic cocktail party appetizer comes to mind, but I've seen them popping up on the menus of some pretty hip joints lately.

Apparently they originated in Ancient Rome and have been wildly popular in North America since the 1940's.

They are easy to make and can be quite sophisticated, especially with some fun garnishes. I made them this year for Christmas Day. On some I put chopped sweet pickles and on others I planted crispy bacon strips that I had sprinkled with brown sugar and cayenne pepper before cooking. The traditional dusting of smoked paprika is nice too.

Boy, did they go fast!

Basic Deviled Eggs

8 jumbo (xlarge) eggs, hard boiled* and peeled
1/3 cup mayonnaise
1 1/2 tsp yellow or Dijon mustard
1 1/4 to 1 1/2 (depending on how much tang you prefer) tsp white wine vinegar
kosher salt
fresh ground black pepper
smoked paprika, chopped sweet pickles, crispy bacon (optional)

In a medium-sized bowl add the mayonnaise, mustard, vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

Whisk until the ingredients are well combined, smooth and creamy. Carefully cut eggs in half. Arrange egg whites cut side up on a serving plate, remove the yolks and add them to the mixing bowl. Mash yolks with fork into the mayonnaise mixture until smooth. Add more salt and pepper to taste if desired.

Spoon or pipe (from a pastry bag) a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Right before serving, sprinkle eggs with smoked paprika and add some toppings if desired. Serve immediately or refrigerate until ready to serve.

*To hard boil eggs, I like to have the eggs brought to room temperature by leaving them out on the counter for a half hour or so. Then I bring a large pot of water to a boil. Gently lower the eggs into the boiling water with a large serving spoon. Be careful not to crack the shells or you'll have a mess and not so pretty boiled egg. Bring back to a low boil and cook for 2 minutes and then turn off the heat and cover. Let sit for a half hour. Then drain and let eggs cool.

White Bean Spread with Rosemary and Toasted Almonds

2011-12-23T14:42:00.000-08:00

This dip is divine. I first tried it at a jewelry party I did for a friend. I couldn't stop eating it that night!

The rosemary adds a fragrant earthiness to the beans and the almonds add nuttiness and texture. I served mine with reduced fat pita chips. If you need an elegant appetizer to serve at your next cocktail party, this is a winner.

White Bean Spread with Rosemary and Toasted Almonds
Yield: about 2 cups/500ml
Souce: Heidi Swanson's Super Natural Every Day

1/4 cup (60ml) extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained
3/4 cup (70g) sliced almonds, toasted
sea salt
1 tablespoon lemon juice, plus more to taste
1/4 to 3/4 cup (60-180ml) hot water
grated zest of 1/2 lemon

In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.
In a food processor, combine the beans, two-thirds of the almonds, 1/2 teaspoon salt, the lemon juice and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup (60ml) at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you want your spread to be (I stopped at 1/4 cup). Taste the mixture and add more salt and/or lemon juice to taste.
Scoop the beans into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve at room temperature with bread, crackers, crudites, etc.

2011-12-13T14:16:00.000-08:00

This meal was inspired by something I saw on Facebook. It was a photo of a risotto dish from one of the many food pages that I "LIKED". What caught my eye though was that there was a fried egg on top of the risotto. Yum.

Here's my interpretation of that dish.

Fried Egg On Top of Bacon and Pea Risotto

1/2 tbsp butter
2 strips of bacon, diced small
small onion, chopped fine
2 tsp chopped garlic
1 3/4 cup Aborio rice
5 cups of chicken broth, low sodium
1/2 cup of white wine
kosher salt and freshly ground pepper
1 cup of organic frozen peas, thawed to room temperature
2 tbsp canola oil
free range large eggs
Parmagiano Regiano

Heat a large pot or dutch oven over medium-high heat. Add the butter and bacon, cook while stirring occasionally until bacon is golden brown and crispy. Remove the cooked bacon with a slotted spoon and set aside in a bowl.

Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.

In the same large pot, add the onions to the hot bacon grease and cook over medium heat for about 4 minutes, stirring occasionally until onions are softened. Add garlic and cook for 30 seconds more, stirring occasionally.

Add the rice and stir frequently for 2 minutes until it is well coated and is starting to become translucent.

Add the hot broth, 1 cup at a time and cook, stirring constantly with a wooden spoon, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy.
Season to taste with salt and pepper. Stir in the peas.

Heat up the canola oil in a non-stick frying pan over medium-high heat. When the pan is very hot and oil is glistening but not yet smoking, fry the eggs to your liking. I do one per person. I like my edges crispy and yolks a bit runny.

Plate your risotto into a shallow bowl, one for each person and top with a fried egg. Sprinkle each egg with some salt, pepper, some crispy bacon pieces and Parmagiano Regiano. Serve immediately.

Roasted Brussel Sprouts

2011-12-07T23:53:00.000-08:00

Brussel sprouts have a bad reputation. I think this stems from years of being overcooked into a stinky, mushy mess. When cooked properly, they are quite divine.

This is one of my favorite ways to prepare them. I par-cook them in the microwave first to save on overall cooking time. Finishing them in the oven makes them all carmelized and sweet! They make a fantastic side dish any time of year but are especially indicative of holiday meals.

Healthy has never tasted so good.

Roasted Brussel Sprouts

4 cups of fresh brussel sprouts; cleaned and trimmed; cut in half lengthwise
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 tsp chopped garlic
2 tbsp shredded Parmigiano Reggiano cheese

Preheat oven to 425 degrees F.

Placed prepped brussel sprouts in a microwave-safe covered dish with a couple tablespoons of water. Cover and cook in the microwave on high for about 3 1/2 minutes. You want them just tender but still firm.

Drain them in a colander and let them cool for a few minutes. Place them in a mixing bowl, add the rest of the ingredients and toss gently until well combined.

Pour everything onto a baking sheet lined with parchment paper. Roast for about 17 to 20 minutes or until tender and starting to brown on the edges.

Chicken With Morels

2011-11-04T23:01:00.000-07:00

My girlfriends and I go to this great gourmet food sale a few times a year. The last trip we made, I came home with some dried morels. The first thing that came to my mind was The Barefoot Contessa's recipe for chicken and morels that I had seen years ago and always wanted to try.

So I finally made it and it was to-die-for. Not diet-friendly in the least but worth every calorie. I added a 10 ounce bag of sliced cremini mushrooms to my sauteeing morels; I can never have too many mushrooms in a dish. I also went easier on the salt than Ina did but man was it tasty.

Chicken With Morels

Total Time:: 1 hr 16 min
Prep: 6 min
Inactive: 30 min
Cook: 40 min

Ingredients

1 ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1⁄4 cup clarified butter
1⁄3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 375 degrees F.

Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess.

Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic.

Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt (I used a little less to begin with and then seasoned to taste afterward), and 3⁄4 teaspoon pepper.

Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through.

To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Fusilli with Pecorino Romano and Black Pepper

2011-09-29T23:50:00.000-07:00

I saw Giada De Laurentiis make this on her show and could hardly wait to try it myself. I LOVE spinach and of course cheese and pasta. How could this not be good?

When I finally made it for dinner one night, I added way more spinach than the originally recipe calls for and a lot less black pepper. I figured for kids, less pepper and more veggies seemed better. It was a delicious vegetarian meal. Next time I'm tossing in some toasted pine nuts too.

Fusilli with Pecorino Romano and Black Pepper

Adapted by Foodism Mom from a recipe by Giada De Laurentiis

Ingredients

1 lb fusilli pasta
1/4 cup olive oil
3 cloves of garlic, lightly smashed with the back of a knife and peeled
2 six ounce bags (12 oz) of prewashed, organic baby spinach leaves
salt and freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 ounces)
1 cup marscapone cheese (8 ounces), at room temperature

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, according to package directions for al dente. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 to 2 1/2 minutes. Remove the garlic and discard.

Add the spinach and 1/2 teaspoon of pepper, and saute until the spinach has wilted, about 1 1/2 minutes.

Remove the skillet from the heat and add the cooked pasta. Add the Pecorino Romano cheese and toss until coated.

In a medium bowl, whisk together 1/2 cup of the reserved cooking liquid, one teaspoon of kosher salt and the mascarpone cheese until smooth. Add the remaining pasta water only if the sauce seems too thick. Pour over the pasta and toss until coated. If necessary season with more salt and pepper to taste.

Transfer the pasta to a large bowl and serve.

Yummy Meatballs

2011-09-20T22:07:00.000-07:00

My hubby and I made spaghetti and meatballs for dinner tonight. It was a joint effort.

Last night he mixed and formed the balls, covered them with plastic wrap and popped them in the refrigerator. So when dinner time came around today, I just browned and then simmered them in Newman's Own Sockarooni Spaghetti Sauce.

Obviously I love a good homemade sauce but when time does not permit, it's great to have a couple jars of your favorite store-bought sauce in the cupboard.

These are extremely moist and tasty meatballs. Tomorrow we should get some nice crusty rolls and have meatball subs!

Yummy Meatballs

1 pound ground beef, 10 to 15% fat
1/2 pound ground pork
2 cloves garlic, minced
2 eggs, slightly beaten
1/2 cup grated Parmesan or Pecorino Romano cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 freshly ground black pepper
1 1/2 cups panko bread crumbs
1 cup water
3 tbsp olive oil

Directions

In a large bowl, combine garlic, eggs, cheese, basil, oregano, salt and pepper until well blended. Add beef and pork and combine well.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into balls. If it seems moist enough then stop before adding all the water. Shape into meatballs about 2 inches in diameter. Can be left in the fridge overnight covered in plastic wrap.
Heat olive oil in a large non-stick skillet. When oil is glistening, fry meatballs in batches turning them as they brown. Do not overcrowd. When the meatballs are golden brown and slightly crisp, remove from the heat and drain on a plate lined with paper towel.
Add them to your favorite sauce and simmer until cooked through. About ten to fifteen minutes.

Baked Manicotti for Mom

2011-09-06T20:54:00.000-07:00

This is a post I wrote in July but never finished writing until now. It's crazy how busy life gets when you have kids. Now I know why it was so hard to make plans with my friends that had kids. So here is a post from a while ago...

I love my mother-in-law! She is more than I could ever ask for in a second mom. Her birthday is coming up but since she will be out of town for it, we won't be able to celebrate together.

Tonight I've invited her over for an early birthday celebration. One of her favorite things is manicotti. So manicotti it is! This is what I came up with on my own after reading about eight different recipes online and not being happy with any of them.

I served the manicotti with grilled sweet Italian sausage, sauteed peppers and onions, grilled asparagus and garlic bread. Not a bad Italian meal made by an Asian gal!!!

Baked Manicotti

8 oz manicotti shells (12-14 count)
15 oz ricotta cheese
1/2 cup marscapone cheese
2 1/2 cups shredded mozzarella
2 eggs
2 tsp chopped garlic
1 tsp dried basil
1/2 tsp kosher salt
1/4 tsp pepper
two 24 oz jars of good marinara sauce or make your own!
1 cup of Parmesan cheese

Bring a large pot of salted water to a boil. Add manicotti shells and cook for 4 minutes; drain.

Preheat oven to 375 degrees F (175 degrees C).

In a small bowl, beat eggs, garlic, basil, salt and pepper together until well blended.

In a medium bowl, add 2 cups shredded mozzarella, ricotta, and marscapone. Add egg mixture and mix everything together until well combined. Gently stuff cooked manicotti with the mixture. Easy way to do this: Fill a Ziploc bag with the filling, and then cut a medium sized whole in one of the bottom corners of it (large enough for the filling to easy come out). Then seal the top of the bag and squeeze it into the pasta.

Spread one jar of pasta sauce over the bottom of the prepared baking dish.

Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Cover with foil and bake 25 minutes in the preheated oven. Uncover and continue baking 15 to 20 minutes, or until mozzarella is melted and bubbly.

Remove from the oven and let rest for about 5 minutes. Serve hot.

Strawberry Summer Cake

2011-08-19T22:58:00.000-07:00

My mother-in-law loves strawberries. One of the many things we have in common! When I went to make a cake for her birthday dinner, I knew it had to incorporate this delectable summer fruit. I found this recipe on The Smitten Kitchen blog.

Strawberry Summer Cake
adapted from Martha Stewart by Smitten Kitchen

1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (or as many will fit!) strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan. This cake does not work in a standard 9-inch pie pan; it will overflow. Big apologies to anyone who learned the hard way! This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate.

Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries (I only used about 1 1/3 tbsp sugar and I thought it was plenty).
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream (or vanilla ice cream).
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.

Chicken Pot Pie

2011-07-22T17:23:00.000-07:00

Whenever I make roast chicken or buy one pre-cooked, I like to get one on the larger side. That way there is plenty for dinner that night and enough leftover meat to make something out of it another night. Two dishes you'll usually find me making with the leftovers are chicken noodle soup and chicken pot pie.

One short cut I take when making the pot pie is using a frozen pie crust. If you find a really good one, it can be almost as good as making one from scratch. Big time saver too, leaving you more time to spend with your family!

Chicken Pot Pie

3 cups roasted chicken meat, 1/2 to 3/4 inch dice
2 1/2 cups chicken broth
1 chicken bouillon cube
6 tablespoons (3/4 stick) unsalted butter
1 yellow onion, chopped small
1/3 cup all-purpose flour
1/4 cup heavy cream
2 large carrots; peeled, medium-diced, blanched for 2 minutes
1 cup organic frozen peas, thawed and drained
1 frozen pie crust, thawed out

In a small saucepan, heat up the chicken stock and dissolve the bouillon cube in the stock. You want the stock hot but not boiling. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for about 7 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thickened and there are no more flour lumps. Add heavy cream and salt and pepper to taste. Start with no more than a teaspoon of salt and add on from there. Stir in the cubed chicken, carrots and peas.

Preheat the oven to 375 degrees F.

Put the filling into a large pie dish. Lay the defrosted pie crust on top of the filling. Pinch down the dough all around to seal.

Brush the dough with egg wash and make a couple slits into the top. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling.

Cool Tools:

Peach Crostata

2011-07-15T11:38:00.000-07:00

I had some girlfriends over for dinner last week. I hadn't planned well for dessert but had a bunch of gorgeous summer peaches on hand. I also keep frozen pie crusts in the freezer at all times. This would be enough to throw together a crostada. What I love about a crostada is that it's done in free form. Since I'm not a great baker, "free form" is right up my alley! I was able to put it together in just a few minutes. The results were rustic and delicious!!!

Peach Crostata

Ingredients

1 good frozen pie crust, thawed out (still cold but soft enough to handle)
1 egg
sugar

Filling:

4 large ripe peaches, pitted and sliced into eighths
1/2 lemon, juiced
2 tbsp sugar
1/2 tsp cinnamon
2 tsp all-purpose flour

Directions

Preheat oven to 375 degrees F.

To make the filling, gently toss the peaches, lemon juice, sugar, cinnamon and flour in a large mixing bowl until fruit is coated evenly. Set aside.

To make an egg wash, beat the egg in a small bowl with a tablespoon of water. Set aside.

Transfer the thawed out pie crust to a baking sheet. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around. Then brush the border with the egg wash and lift the edge of crust over the filling, leaving the fruit exposed in center. Pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with a tablespoon of sugar.

Bake the crostata for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender.

Serve warm or at room temperature with vanilla ice cream.

White Wine Sangria

2011-07-06T23:52:00.000-07:00

One of my favorite summer cocktails is a white wine sangria. It's lighter than its red wine counterpart and has just the right amount of kick. A perfect way to make any get-together more festive!

White Wine Sangria

1/4 cup sugar
1 lime, washed and cut into 1/4 inch slices
1 lemon, washed and cut into 1/4 inch slices
1 orange, washed, halved and cut into 1/3 inch slices
1 ripe peach, cut into wedges
1 ripe green apple, seeded and cut into wedges
1/2 cup brandy
1 bottle white Rioja Spanish wine or other dry white wine
2 cups gingerale
1 cup frozen raspberries (optional, gives the sangria beautiful reddish hue)

Put sugar, lime, lemon, orange, peach and apple into a large pitcher. Slightly squeeze some of the juice from the citrus fruits as you add them to the pitcher. Add the brandy and wine to the pitcher and stir everything together. Cover the pitcher with a lid or plastic wrap and chill for several hours, even overnight. When ready to serve, add the gingerale (and frozen raspberries if you desire) and stir well. Spoon some fruit into glasses or goblets and pour sangria over top of the fruit. Serve immediately.

Foil Roasted Salmon

2011-06-30T18:48:00.000-07:00

Foil roasting is a simple cooking technique. It seals in moisture, juices and flavor. My favorite part is the easy cleanup. Just toss the foil when you're done!

Foil Roasted Salmon

1 lb piece boneless salmon (preferably wild)about 1 inch thick, rinsed in cold water and dried well with paper towel
kosher salt and freshly ground pepper
2 tbsp unsalted butter, room temperature
2 tsp, minced garlic
1 large lemon, sliced 1/3 inch thick
fresh herbs, I used a small branch of rosemary and some stems of lemon thyme

Preheat the oven to 425 degrees F.

Place salmon in the center of a large piece of foil, flesh side up. Sprinkle the fish with salt and pepper.

Add the butter and garlic into a bowl and mix until blended. Evenly spread onto the salmon. Place the lemon slices on top of the now buttered fish. Put the fresh herbs directly onto the lemon.

Seal the fish in the foil by holding the ends together and rolling down towards the fish to create a nicely sealed package.

Place on a baking sheet or dish and put into the oven. Roast for about 20 to 25 minutes (depending on the thickness). Then remove from the oven and let sit for about 5 minutes.

Artichoke and Pea Risotto

2011-06-22T17:28:00.000-07:00

I made dinner tonight entirely from pantry items. I was out of fresh veggies but had a bag of frozen artichoke hearts and a frozen organic peas. I also found some arborio rice. A veggie risotto would be the perfect dinner!

I let the artichokes and peas defrost in the sink during the afternoon. To kick up the flavor a bit, I decided to saute the artichokes first. When the risotto was done I stirred in some truffle butter and topped off with a healthy sprinkling of Parmesan cheese. It was heavenly!

You could serve this as a side with some grilled meats or fish. It is also extremely satisfying as a meal on its own. The cheese gives you the protein you need.

Artichoke and Pea Risotto

olive oil
1 tbsp butter
1 onion, chopped small
1 tbsp chopped garlic
12 oz artichoke hearts; I buy mine frozen so defrost, squeeze gently and drain of excess water
2 cups of arborio rice
7 cups of low-sodium chicken broth (or vegetable broth to keep it vegetarian)
1 cup white wine
1 cup frozen peas, defrosted and brought to room temperature
kosher salt and freshly ground pepper
shredded or grated parmesan cheese
truffle butter (optional)

Heat a tablespoon of oil in medium-size pan over medium-high heat. When oil is glistening, add the artichokes and sprinkle lightly with salt and pepper. Let cook undisturbed for one to two minutes a side or until golden brown. Set aside in a bowl.

Heat the chicken broth and wine in a medium saucepan and keep hot, but not boiling, over low heat.

Heat 3 tablespoons of olive oil and butter in a large pot, dutch oven or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally.

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be just cooked through, slightly firm and creamy but not mushy.

Finally, stir in the peas and artichokes. Season to taste with salt and pepper.

If you're really feeling fancy, stir in a couple tablespoons of truffle butter!

Transfer to a large bowl and serve with a side of good parmesan cheese.

Chicken Marbella

2011-06-07T21:51:00.000-07:00

Last week I did a meal delivery for a fellow mom who recently gave birth to her third child. She is as gorgeous inside as she is out and really makes motherhood look good and somehow easy. As easy as she makes it look though, I know that a mother of three could always use a hand with the cooking.

I struggled for a few weeks with what I was going to make for them. I figured they probably had their share of pasta and casseroles. I wanted to bring them something more exotic, something they might not think to make on their own.

I settled on Chicken Marbella. I made it a couple months back but strayed a little from the original recipe. This time, I made it closer to the Silver Palate version. I brought it over to their house with some jasmine rice and steamed broccoli. Hopefully it was a hit!

Chicken Marbella

Revised by Foodism Mom from The Silver Palate Cookbook 25th Anniversary Edition

Although the original recipe calls for 2 small chickens to be quartered, I am trying it out with 4 chicken breasts.

Ingredients

4 medium to large boneless/skinless chicken breasts
2 tbsp of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes, cut in half
1/2 cup pitted green olives,
1/4 cup capers with a bit of juice
3 bay leaves
3 tbsp brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped (optional)

Method

1 In a large bowl combine garlic, oregano, 3/4 teaspoon salt and 1/2 teaspoon pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2 Preheat oven to 350°F. Arrange chicken in a single layer in a large baking dish and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

3 Bake for about 45-50 minutes. Chicken is done when pricked with a fork at their thickest point, yields clear yellow juice (not pink).

4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices (season to taste with salt and pepper if necessary) and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Yield: Serves 4-6.

Old-fashioned Sugar Cookies

2011-05-26T23:23:00.000-07:00

My wonderful mother-in-law made these cookies for us a while ago and I have to say, they are my new favorite cookie! So light, a little hint of lemon and perfect amount of sweet.

Thanks, Mom! Love you.

Old-fashioned Sugar Cookies

Makes about 20 (3 1/2 inch) cookies.

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 tbsp finely grated lemon zest, plus 1 tbsp fresh lemon juice
1 cup (2 sticks) unsalted butter, softened
2 large or extra large eggs
Sanding sugar, for sprinkling (optional, I left this out)

1. Preheat oven to 350 degrees F. Sift flour, baking soda, and salt into a bowl; set aside.

2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed;gradually add flour mixture, and mix until just combined.

3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for five minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

*I make them with a 1 1/2 tbsp cookie scoop and bake them for about 10 to 11 minutes or until just golden around the edges.

Cool Tools:

Southwestern Couscous Salad

2011-05-22T23:16:00.000-07:00

Today I wanted to bring my Israeli couscous salad over to a girlfriend's house for lunch. I have several versions of it that make but thought of doing yet another twist on it.

It was a little Mexican, a little Southwestern. A whole lotta yum! The Cotija cheese and black beans really made it a complete meal.

Southwestern Couscous Salad

Dressing

3 tbsp red wine vinegar
1/4 cup of extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper

Salad

8oz. of dried Israeli couscous; cooked according to package directions; set aside to cool; orzo could work
2 large organic Roma tomatoes; large dice
1 large cucumber, peeled and cut into bite-size cubes
8 oz can whole corn kernels, drained well
15 oz can black beans, rinsed and drained well
1/3 cup Cotija cheese, crumbled
1 tbsp fresh cilantro (optional), chopped fine

Add all of the dressing ingredients to a small bowl and whisk it all together. Set aside.

In a large bowl, add the cooked couscous, tomatoes, cucumber, corn and black beans (and cilantro if you like). Pour the dressing on top and use a large spoon to gently fold everything together. Season to taste with more salt and pepper if needed. When you are ready to serve, sprinkle the Cotija cheese on top.

Roast Beef, Cucumber and Truffle Butter Sandwich

2011-05-18T23:43:00.000-07:00

Life has been a little hectic (in a good way) lately. Being a mom, laughing with my hubby, selling jewelry, hanging out with the most wonderful friends and family. I'm happier than ever.

I've been lagging on my posts though and look forward to being able to focus more time on this blog. I love it so!

So this creation dates back a few weeks ago, on the Royal Wedding day to be exact. I know, I'm so behind. My friend Jane had us over to watch Kate and William get married. In Jane-fashion (she's a chef, mother of two, entertainer extraordinaire and can somehow make anything special), she whipped up some scrumptious scones, hot English tea and other goodies. We were all feeling very regal...even with a bunch of toddlers running around.

When lunch time rolled around that day, I was craving an English cucumber tea sandwich. Here's what I ended up making...

I had some nice panini bread rolls and sliced one in half. Then I spread both sides with some white truffle butter (so glad I keep some in the fridge!). I put down a layer of sliced cucumbers, sprinkled them lightly with sea salt and layered on a bunch of gorgeous roast beef. It was, dare I say, "fit for a king"?

Spiced Chicken Breasts with White Wine Sauce

2011-05-05T22:59:00.000-07:00

We inherited a couple chicken breasts from a friend who was going out of town. He had bought them to cook up the other night but never did so we did what any good friends would do and took them off his hands.

Problem was, I was out of chicken ideas! I searched through my cookbooks and finally found something that sounded tasty yet fairly easy in Ad Hoc at Home by Thomas Keller. I altered it a bunch and came up with a very delicious dinner.

Spiced Chicken Breasts with White Wine Sauce

Inspired by Thomas Keller's Sautéed Chicken Breasts with Tarragon, Ad Hoc at Home

1/2 tsp sweet paprika
1/2 tsp Madras curry powder or Yellow curry power
2 large boneless, skinless chicken breasts
Kosher salt
Canola oil
2 tbsp unsalted butter
2 tbsp minced shallot
3 tbsp white wine
1/2 cup chicken stock
2 tbsp chopped fresh Italian parsley

Directions:
Mix together the paprika and curry in a small bowl. Season the chicken breasts on both sides with the mixture. Cover and refrigerate for several hours.

Lay the pieces of chicken on a large piece of plastic wrap, cover with a second piece of plastic wrap, and, using a meat pounder, pound to about 1/3 inch thick.

Preheat the oven to 200°F. Set a cooling rack over a baking sheet.

Season the chicken on both sides with salt. Heat some canola oil in a large frying pan over medium-high heat. Without crowding, add the chicken to the pan, presentation (smooth) side down, and cook, adjusting the heat if necessary, until the bottom is golden brown, 2 1/2 minutes. Turn to the second side and cook until golden, another 2 1/2 minutes or until the chicken is just cooked through.

Remove the chicken and place on the baking sheet in the oven to keep warm.

Pour any remaining oil from the pan and wipe off any burned bits. Melt one tablespoon of butter over medium-high heat. Add the shallot to the pan, reduce the heat to medium, and cook for one minute, swirling the pan to coat the shallot with butter. Pour in the wine, increase the heat to medium-high, and cook until the wine has been reduced by half, about 1 minute. Add the chicken stock, bring to a boil, and cook until slightly reduced and thickened, 1 to 2 minutes.

Turn off the heat. Stir in the chopped parsley and remaining tablespoon of butter, and any juices that have accumulated on the baking sheet and swirl to melt the butter. Season to taste with salt.

Arrange the chicken pieces on plates or a platter and pour the sauce over it.

Serve immediately.

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Pasta with Chicken Sausage, Kale and Cannellini Beans

2011-04-25T19:42:00.000-07:00

This pasta dish I made for dinner tonight was inspired by a Portuguese Kale Soup that my hubby makes. The ingredients are similar to the ones in the kale soup and go just beautifully together.

It's healthy and absolutely delicious.

My son even told me that he would like me to make a batch of it to bring to his preschool so that everyone there could try it. Now that's a pretty big compliment!

Pasta with Chicken Sausage, Kale and Cannellini Beans

2 tbsp olive oil
1 medium onion, diced medium
1 lb sweet Italian chicken sausage, remove and discard casings
2 tsp chopped garlic
15 oz canned white beans (cannellini or great white northern), drained but not rinsed
large bunch of kale; washed well, hard stems removed, leaves cut into 2 inch pieces
1 cup of chicken broth
1 1/2 cups of canned crushed tomatoes
1/2 cup of white wine
kosher salt and freshly ground pepper
1 lb of pasta, preferably a shaped pasta like gemelli, cavatappi or penne

Bring a large pot of salted water to boil on the stove. When water is boiling add the pasta and cook according to package directions for al dente. Drain and set aside when done.

While you are waiting for the pasta water to boil you can make the sauce.

Heat oil in a large pan or dutch oven over medium heat. When oil is glistening hot, add the onion and cook for 4 minutes. Stirring often. Add sausage and cook for 5 minutes or until starting to brown, breaking up the meat with a wooden spoon. Add the garlic and the beans. Cook for 2 minutes, stirring often. Add the kale, chicken broth, crushed tomatoes, and wine. When it comes to a boil, cook for 5 minutes, stirring often and scraping the brown bits off the bottom of the pan.

Many of the beans will be dissolved at this point and the sauce will have thickened a bit. If not, you may want to smash 1/4 of them with the back of your wooden spoon. Add salt and pepper to taste.

Finally add the cooked pasta and toss with the sauce until well coated. Serve immediately with a side of good Parmesan cheese.

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Whitefish in Lemon Brodetto with Pea Puree

2011-04-19T22:22:00.000-07:00

I whipped up some Pea Pesto Crostini the other night. I made WAY too much of the pea pesto; it was sort of on purpose though. Giada De Laurentiis makes another dish called "Salmon in Lemon Brodetto with Pea Puree" that incorporates this green goodness. So I knew that I would already have half the work done for this meal with the pea pesto leftovers. I usually use salmon when making this but thought I'd switch things up and try a white fish instead. Red snapper, halibut, swai or talapia would all work (reduce the cooking time for the fish depending on the thickness of the pieces).

It's such a light but satisfying meal. The flavors are so vibrant, they really do scream "Spring is here!"

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy Giada De Laurentiis

Ingredients

Lemon Brodetto:

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves (I don't always add these)
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:

1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes.

Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
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Pan-Seared Salmon

2011-04-13T18:43:00.000-07:00

Sometimes when you have a nice piece of fish, all it needs is a little salt and pepper and a good pan-searing. The simpler the better. You want the fish to take center stage and not be covered up by sauces or too many other flavors.

My hubby bought us a couple gorgeous pieces of salmon for tonight's dinner. They were about 1 1/2 inches thick and had the skin on the bottom still.

I gently rinsed them off in cold water and dried them well with paper towels. Fish and meat brown better when they are very dry. I then generously sprinkle the flesh side with kosher salt and freshly ground pepper.

Tonight I used a cast iron pan to cook with. I heated the pan over medium heat. After several minutes, when it was extremely hot, I added a small splash of canola oil and swirled it around the pan. I then placed the salmon on flesh side down and let it cook for about five minutes. Then I cooked the other side for about the same amount of time.

Depending on the thickness of your fish, you will want to adjust the cooking time. Obviously less time for thinner pieces. In order to get a nice golden crust, you can also use a higher heat for thinner pieces. Salmon tastes best when it is JUST cooked through. You want it to be a little pink in the middle still. You can see how much of it is cooked through just by looking at the sides. Also, the fish will be almost firm to the touch when done with the slightest bit of give.

Our fish tonight was perfect. Crispy, salty crust on the outside; soft and moist on the inside. It is much easier to eat healthy when it's delicious!

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Chicken Marbella

2011-04-10T21:15:00.000-07:00

My dear friend Kathryn told me about this recipe a while back. I guess she had seen it on the Today Show when Matt Lauer shared his favorite recipe. Kathryn has wonderful taste, both in fashion and food. So when she raved about how delicious this dish was, I knew it was something I had to try out and hopefully share with my readers.

Boy did it turn out good! Easy to prepare and very elegant. I served it with rice but it would go equally as well with couscous. I'm definitely making it again soon. Next time I'll prepare it for my in-laws and I'll even try to follow the original recipe.

Thanks, Kath! Love you!!!

Chicken Marbella

Adapted by Foodism Mom from The Silver Palate Cookbook 25th Anniversary Edition

Although the original recipe calls for 2 small chickens to be quartered, I am trying it out with 4 chicken breasts.

Ingredients

4 medium to large boneless/skinless chicken breasts
2 tbsp of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes, cut in half
1/2 cup pitted Kalamata olives,
1/4 cup capers with a bit of juice
3 bay leaves
3 tbsp brown sugar
1/2 cup red wine or white wine
2 Tbsp fresh Italian parsley, finely chopped

Method

2 Preheat oven to 350°F. Arrange chicken in a single layer in a large baking dish and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
3 Bake for about 45-50 minutes. Chicken is done when pricked with a fork at their thickest point, yields clear yellow juice (not pink).
4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices (season to taste with salt and pepper if necessary) and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Yield: Serves 5-8.

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Shrimp and Shells In Vodka Sauce

2011-04-03T22:51:00.000-07:00

I had a request from my son for my Spaghetti Rosé With Sausage & Peas. The problem was I didn't have most of those ingredients on hand. So I made some substitutions. Shrimp took the place of sausage, leftover grilled asparagus replaced peas and whole wheat shells stood in for the spaghetti.

The results were good enough to please my five-year-old prince. OMG, I can't believe he's already five!!!

Shrimp and Shells In Vodka Sauce

1 lb of shrimp (20 to 25 shrimp per pound), shells removed and deveined
Kosher salt and freshly ground pepper
Olive oil
1 medium onion, chopped small
1 1/2 tbsp minced garlic
1/2 cup vodka
28 oz can diced tomatoes (crushed tomatoes would work if you want a smoother sauce)
1/2 to 3/4 cup heavy whipping cream
1 1/2 cups grilled or roasted asparagus, cut into 1 inch pieces
1 lb pasta (I used whole wheat shells tonight but a penne would work as well)

Start a large pot of water boiling for the pasta.

In the meantime, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Lightly sprinkle some salt and pepper over the shrimp and when the oil is glistening, add them to pan. Cook for about 1 1/2 minutes per side until just cooked through (don't overcook!). Set the shrimp aside in a bowl.

Add another tablespoon of oil to the pan. Turn down the heat to medium. When the oil is glistening, add the onions and saute for about 5 minutes or until softened. Add the garlic and saute for a minute more.

Now add the vodka to deglaze the pan, scraping the brown bits off the bottom for about one minute. Add the canned tomatoes and when it comes back to a simmer, cook for 10 more minutes. Stirring occasionally. Now add the cream and when it is back to a simmer, cook for 3 to 5 minutes more. Stirring occasionally.

Add the cooked shrimp and asparagus. Gently stir everything to combine and heat through for another minute. Season with salt and pepper to taste. Turn off the heat and set aside until the pasta is done.

Cook your pasta according to package directions for al dente.

Toss the sauce and drained pasta together in a large serving bowl and serve with grated parmesan cheese on the side.

1770 House Meatloaf

2011-03-24T23:29:00.000-07:00

My parents are our house guests for a few weeks so I've had to increase the portions in my cooking. Meatloaf is one of those dishes I'll make when I have some extra mouths to feed but not a lot of time to make anything elaborate.

My usual recipe is the glazed meatloaf I've been making for years. It's close to perfect but I am always curious to try other ones.

I was watching The Barefoot Contessa one afternoon. She had a guest chef on who made her favorite meatloaf from one of his restaurants. It looked too good not to try.

The results were pretty yummy. Very moist and meaty. Not sure about the sauce though, it was more like a broth than a gravy. But my folks were happy and the kids ate it. You can't ask for much more than that!

1770 House Meatloaf

Ingredients

1 pound ground veal (preferably naturally raised)
1 pound ground pork (preferably naturally raised Berkshire)
1 pound ground beef (preferably naturally raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs (preferably organic)
1 1/3 cups finely ground Panko
2/3 cup whole milk (preferably hormone and antibiotic free)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature

Directions

Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.

Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan).

Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.

Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

Truffle Oven Fries

2011-03-17T22:29:00.000-07:00

I recently went to a gourmet food wholesale warehouse. They open to the public about five times a year. I only had half an hour to shop that day so I went in with a mission...to purchase a good truffle oil.

I spent my time wisely though and hung out at this truffle tasting table. I sampled their truffle oils, vinegars and sauces. I left with a large bottle of black truffle infused olive oil for a great price. It was quite a decadent morning.

Tonight, we had roast chicken for dinner. I figured there's no time like the present to use my new truffle oil. So my oven fries got the royal treatment!

Truffle Oven Fries

2 large russet potatoes (longer ones work well for this), scrubbed and washed
1 1/2 tbsp olive oil
Kosher salt and freshly ground pepper
1 tbsp black or white truffle olive oil
1 stalk of green onion, sliced thin
1 tbsp grated Parmesan cheese

Preheat oven to 425 degrees F.

Slice the potatoes lengthwise into long skinny strips, about 1/4-1/2 inch thick. (If it is too early to put them in the oven, you may soak them in a bowl of warm water while you are preparing the rest of your meal.)

Drain the potatoes and dry well with a paper towel. Dry your bowl out. Put the potatoes back in the bowl and toss to coat with olive oil and a light sprinkling of salt and pepper. Spread out onto a baking sheet lined with parchment paper or a baking mat.

When oven reaches 425 degrees, place the fries into the oven. Bake for 25-30 minutes or until they are cooked through and just starting to brown.

Remove the fries from the oven and place them into a large mixing bowl. Drizzle the truffle oil over the fries and add the scallions and parmesan cheese.

Lightly toss everything together until the fries are well coated and ingredients are evenly distributed. You can add a bit more truffle oil if the truffle flavor isn't strong enough.

Nicoise Salad

2011-03-01T16:09:00.000-08:00

I've been eating a lot of carbs lately. It never fails to happen whenever the temperature drops. Tonight I decided to cut down on the carb intake and make a nice hearty salad for dinner. Nicoise salad is such a great, classic salad that has enough heavy-hitting ingredients to make it a complete meal.

The ingredients come together beautifully. It's really quite genius...and hardly a sacrifice. Yum!!!

Nicoise Salad

Dressing

3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tsp Dijon mustard
1 small shallot, minced (about 1 to 2 tbsp)
1/4 tsp kosher salt
1/8 tsp freshly ground pepper

Salad

1 medium red potato; peeled or unpeeled, cooked and diced large
1/4 lb haricot verts (or regular green beans), blanched
1/4 lb cherry or grape tomatoes
small head of butter lettuce (7 oz bag of ready to use); washed, dried and cut into bite size pieces
2 jumbo eggs, hard-boiled and sliced
2 x 5 oz cans of solid tuna in oil, drained of oil

Directions

Add all the dressing ingredients into a small bowl and whisk until everything emulsifies and thickens. Set aside.

Place all the salad ingredients into a large serving bowl. I like to keep everything separated. It gives it a nice presentation and you can really see what is in the salad. Start with the lettuce on the bottom and layer the rest of the ingredients on top, in sections.

Serve with the dressing on the side.

Waffle of Insane Greatness

2011-02-25T23:00:00.000-08:00

My family and I just went through a fast and furious bout of the stomach flu. We are all feeling much better but there is still very little we can eat and keep down.

Strangely, I had this huge hankering for Belgian waffles. It may have had something to do with watching Bobby Flay whip up the most sinful looking waffles ever on the Food Channel. I think he must have used three stick of butter at the end of the day. As much as I love butter, I couldn't make that for my family in good conscience. So I found this recipe on the internet that wasn't low-fat by any means but a lot less trouble than I could have gotten in. Okay and how could you bypass a recipe that has "Waffle of Insane Greatness" as a title?

Waffle of Insane Greatness

Recipe courtesy Aretha Frankensteins

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cup whole milk or buttermilk
2/3 cup vegetable oil
2 eggs
1 tablespoon sugar
1 1/2 teaspoon vanilla extract
Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. *Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

* I ended up brushing a little vegetable oil onto my waffle maker before adding the batter. Depends on your waffle maker.

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Sonoma Chicken Salad

2011-02-20T22:02:00.000-08:00

A great way to use up leftover roasted chicken meat is to make a chicken salad for sandwiches or on top of some mixed greens. The toasted pecans and grapes make it out of this world!

Sonoma Chicken Salad

(About 2 servings)

3 tbsp mayonnaise
1 1/2 tsp apple cider vinegar
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
2 cups cooked chicken breast; shred or cut into bite size cubes
1/2 cup grapes, halved
1/4 cups pecans (or walnuts), lightly toasted and chopped into smaller pieces

In a small bowl, whisk together the mayo, vinegar, salt and pepper until smooth and creamy. Set aside.

In a medium bowl add the chicken, grapes, and pecans. Pour in the mayo mixture. Gently fold everything together until well combined.

Spoon chicken salad onto some bread for a sandwich or into some pita pockets. Or on top of some mixed greens.

Basil Pesto

2011-02-11T23:22:00.000-08:00

Pesto sauce is delicious. You can find many ready-made brands at the supermarket but they can never compare to a freshly made pesto. It's well worth the extra effort.

Tonight I tossed the basil pesto (recipe below) with a pound of cooked penne pasta, a cup of peas and a couple grilled chicken breasts cut into thin slices. AMAZING!!!

Basil Pesto
The Complete Book of Pasta and Noodles

1/4 cup pine nuts, walnuts or almonds
3 medium garlic cloves, threaded on a skewer
2 cups packed fresh basil leaves
2 tbsp fresh flat leaf parsley leaves
7 tbsp extra-virgin olive oil
salt
1/4 finely grated Parmesan cheese

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.

2. Meanwhile, bring 4 quarts of water to a boil in a large pot. Lower the skewered garlic into the water, boil for 45 seconds. Immediately run the garlic under cold water. Remove from the skewer; peel and mince.

3. Place the basil and parsley in a heavy-duty, quart-size, sealable plastic bag; pound with the side of a meat pounder until all the leaves are bruised. I used paper towel instead; it did the trick.

4. Place the nuts, garlic, basil, oil and 1/2 teaspoon salt to taste in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheese, and adjust the salt.

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Cabernet Tomato Sauce

2011-02-04T16:46:00.000-08:00

This is a great sauce to make when you have leftover wine. Okay who am I kidding, there's never any leftover wine here. Let me rephrase, this is a great way to use up a bunch of tomatoes.

We have a tomato plant in our garden and surprisingly, we did not kill it along the way and it ended up producing a ton of tomatoes this summer. I used many of them for salads and sandwiches but there were still over a dozen ripe ones left that needed to be used up quickly before they spoiled.

I made this one lazy afternoon. While it simmered I folded some laundry. The natural sugars from the vegetables and wine release and make this incredibly rich and slightly sweet sauce that is incredible over pasta.

Cabernet Tomato Sauce

10 roma tomatoes
2 tbsp olive oil
1 onion, chopped small
1 tbsp chopped garlic
1/2 pound sliced mushrooms
1 red bell pepper, chopped small
3/4 cup red wine (fuller bodied like cabernet)
1/2 tsp sugar
2 tsp fresh oregano, chopped fine
2 tsp fresh basil, chopped fine
kosher salt and freshly ground pepper

Heat up a large pot of water over high heat. When it comes to a boil, add the tomatoes and simmer for 2 minutes.

Then remove the tomatoes from the pot and drop them into an ice water bath.

Skins should peel off easily; discard the skins. Roughly chop the tomatoes into big chunks and set aside.

Heat the olive oil in a medium-sized pot or sauce pan over medium heat. When oil is glistening, add the onions and cook for 4 minutes, stirring occasionally. Add the garlic and cook for one more minute stirring constantly. Add the red pepper, tomatoes, and mushrooms, 1/2 tsp salt, 1/4 tsp pepper. Bring it to a boil, then turn down the heat to a low simmer. Simmer covered for 1/2 hour. Stir occasionally.

Add red wine, herbs and sugar; cover and cook on a low simmer for 1 hour. Stir occasionally. Uncover for the last 15 minutes if your sauce seems too watery. Season to taste with salt and pepper. Serve over a pasta of your choice that is cooked al dente.

Creamy Lemon Shrimp and Rice

2011-01-19T22:42:00.000-08:00

Tonight I made a delicious shrimp and rice dish that I adapted from a Giada de Laurentiis recipe. Her recipe was from her grandmother, Nonna Luna. Cooking is kind of like the "telephone game". One person cooks something up. They pass it on to another person who makes it but changes a few things. They in turn pass it on to someone else, the recipe slightly changes again...and on it goes. Kinda cool huh?

I decided to added some brown rice to the mix for some extra fiber and I cut a bit of the butter and salt but the dish is pretty amazing the way it is. The creamy lemon sauce over the shrimp and fluffy rice is a little bit of heaven. It was hard for me to stop at two servings.

Thank you, Giada. Thank you, Nonna Luna.

Creamy Lemon Shrimp and Rice

Adapted by Foodism Mom from a Giada de Laurentiis recipe

Ingredients

6 tbsp unsalted butter
2 cups long-grain rice, I used a ratio of 2/3 white and 1/3 brown
3 1/2 cups organic chicken stock
2 tsp chopped garlic
2 pounds shrimp (20 to 25 per pound count), peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 tablespoon hot sauce (optional, I left it out so that my kids could eat it)
1 cup whipping cream
kosher salt and freshly ground black pepper

Directions

In a medium nonstick sauce pan, heat 2 tablespoons of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and 1/2 teaspoon of salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for about 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the garlic and cook, stirring frequently, for 1 minute until aromatic. Add the shrimp, lemon juice, and hot sauce (optional). Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. It may appear curdled at first, just keep stirring and it should become smooth. Turn off the heat. Season to taste with salt and pepper.

Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp and its cream sauce over the rice and serve.

Asian Roasted Salmon

2011-01-12T22:33:00.000-08:00

We had a nice piece of salmon to make for dinner tonight. I was really craving Asian flavors. I had recently seen an episode of Barefoot Contessa, an older one, where she made an Asian-style roasted salmon. Seemed easy enough, so I adapted it to fit the ingredients I had on hand and what I thought my kids would eat.

It turned out great! The fish was so moist and the soy/panko crust made it burst with flavor. My husband couldn't stop saying how much he liked it. My son ate the salmon without the panko topping and my daughter refused to even look at it. I'd say those are pretty good numbers.

Asian Roasted Salmon

Adapted by Foodism Mom from a Barefoot Contessa recipe

Ingredients

1 1/4 pounds center-cut salmon fillet (1 to 1 1/2 inches thick)
1/2 cup soy sauce
1 tbsp rice vinegar
1 tbsp fresh-squeezed lemon juice
1 tbsp oyster sauce
1 tsp sesame oil
1 large scallion/green onion, sliced thin
2 tsp chopped garlic
2 tsp crushed fresh ginger
3/4 cup panko (Japanese bread crumbs)

Directions

Line an 8 by 12-inch baking pan with aluminum foil. You'll want a piece big enough to wrap around the salmon after it's done roasting. Place the salmon in the pan.

In a mixing bowl, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, sesame oil, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet.

Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F.

When the oven reaches the right temperature, roast the salmon for 14 to 18 minutes, or for about 12 minutes per inch at the thickest part of the salmon. Peek in during the last few minutes as the panko topping can burn easily. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Best Rolled Sugar Cookies

2011-01-10T23:27:00.000-08:00

The holidays are over but it's been hard for me to let go. I took down my tree on January 2nd, the Santa cookie jar has been put away and the wreath on my door has been replaced by a non-seasonal welcome sign. It's the holiday-style eating that I can't seem to shake!

I think I have developed some sort of addiction to eating rich, salty or fried foods and especially desserts. Today will be no exception. I have decided to make a nice sugar cookie dough so that the kids and I can make fun cutout cookies. But instead of gingerbread people and candy cane shapes, we will be making butterflies and animals. Hey, it's a start.

I found a great sugar cookie dough online. I was able to make some cookies and put the remaining dough in the refrigerator. Now I can have fresh baked cookies whenever we want. Wait, that may not be the best thing for my waistline.

Best Rolled Sugar Cookies
allrecipes.com

Ingredients:

3/4 cup butter, softened

1 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Directions:

You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven. Cool completely.

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Beef Short Ribs With Tomatoes, Roasted Poblanos and Herbs

2011-01-07T14:23:00.000-08:00

If you read my last post for Homemade Flour Tortillas, you learned that I received a cast iron tortilla press from my girlfriends Angelica and Mai. The second part of their gift was Rick Bayless' book Mexico One Plate At A Time. I know, I'm a lucky girl!

In it I found a recipe for the most succulent short ribs. I slow cooked them in a cast iron dutch oven. They were heavenly with the homemade flour tortillas!

Beef Short Ribs With Tomatoes, Roasted Poblanos and Herbs

by Rick Bayless

5 medium (about 1 pound total) fresh poblano chiles
2 tbsp vegetable oil
a generous 2 lbs bone-in beef short ribs, trimmed of excess fat
1 large white onion, sliced
6 garlic cloves, peeled and finely chopped
1 1/2 lbs ripe tomatoes, cored and chopped into 1/2 inch pieces OR one 28 oz can good quality tomatoes packed in juice, drained and chopped into 1/2 inch pieces
Salt
1 large sprig fresh epazote, plus an additional sprig (optional) for garnish OR 1 1/2 tsp chopped fresh thyme and /or marjoram, plus a sprig or two (optional) for garnish

1) Roasting the poblanos.
Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh, only the skin.

Cover with a clean kitchen towel and let stand for five minutes. Rub off the blackened skin, then pull out the stems and seed pods. Tear the chiles open and rinse briefly to remove any extra seeds and bits of skin. Slice in to 1/4 inch strips.

2) Searing the meat.
Heat the oven to 325 degrees F. In a medium-large (4-6 quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil over medium-high. Lay in the short ribs in a single, uncrowded layer, working in batches if necessary. When richly browned on one side, about 5 minutes, turn them over and brown the other side, 3 to 5 minutes more. Remove to a plate and tip off all but a generous coating of oil on the bottom of the pot.

3) The flavorings.
Set the pot back o nthe stove and reduce the heat to medium. Add the onion and cook, stirring frequently, until golden, about 7 minutes. Add the garlic and stir for another minute, then add the tomatoes. Stir occasionally until the tomatoes have softened and lost their juicy look (about 3 minutes for fresh tomatoes, 3 to 5 minutes for canned). Stir in poblano strips, one teaspoon salt and the herbs.

4) Braising the meat.
Nestle the browned meat into the tomato mixture, spooning some of it over the top. Cover the pot (a piece of tin foil works for a cazuela) and set in the oven. After 1 1/2 hours, check the meat: it should be fork-tender. If not, re-cover and braise for an extra 15 minutes or so.

5) Serving the dish.
Using a spatula, remove the meat to a warm serving platter. Tip the pot to collect the chunky sauce at one side and spoon off the fat that rises to the top. Taste the sauce and season with additional salt if you think it needs it. Spoon the sauce around the meat. This homey dish doesn't actually need a garnish, but if you have a sprig of epazote, thyme or marjoram, it will look beautiful here.

Working Ahead:
There's a warm hominess to this dish if it's made a day or two ahead and stored in the refrigerator until you are ready to reheat it (this may be done in a covered pot on the stove or in a 325 degree F oven; first discard any solidified fat from the surface). For a just -braised texture (and to ensure that your guests' mouths water from the aromas), you can prepare the dish through Step 3 and cover and refrigerate the two parts separately, then continue within a couple of hours of serving. The dish will hold well for an hour or so in a very low oven.

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Homemade Flour Tortillas

2011-01-02T22:57:00.000-08:00

My birthday was a couple months ago. One of the coolest gifts I received was a cast iron tortilla press from two wonderful girlfriends. Thank you Angelica and Mai!!! I promised myself that I wouldn't let it sit around unused.

After doing some research online and in my cookbooks, I came up with what I thought to be a good recipe.

They were delicious and well worth the extra effort! It may be difficult to go back to store-bought tortillas.

Homemade Flour Tortillas

2 cups of all-purpose flour
1 tsp baking powder
slightly less than 1/2 cup of shortening
1 tsp salt
1 cup of warm water

Put the flour and baking powder into a medium-size mixing bowl. Whisk together until well combined.

Add the shortening and cut it into the flour with a pastry blender (a large fork would work) until it resembles small peas.

Dissolve the salt into the warm water and add half of it to the flour mixture. Use your hands to mix together. Add the rest of the salt water a little at a time until it forms a sticky ball. Stop adding water if it becomes too sticky. You should be able to handle it without it ending up all over your hands.

Put the ball of dough onto a lightly floured work surface. Knead the dough for a minute or so. Then put it back into the bowl and cover with a clean dish cloth. Let it sit for a couple hours at room temperature.

Then cut the dough into 8 to 9 pieces, depending on how large you want the tortillas. Roll each piece into a ball.

Roll out each ball into a nicely shaped tortilla with a rolling pin.

Or use a tortilla press if you have one. They should be about 1/4 inch thick.

Cook them for about 1 1/2 minutes per side on a hot griddle or pan. Preferably cast iron. They should slightly bubble and start to brown. Turn down the heat if they seem to be cooking too quickly.

Serve immediately with your favorite toppings. My kids like to eat them plain!

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Salmon Carpaccio

2010-12-31T12:52:00.000-08:00

I was at this great Asian market today and found the most beautiful piece of sashimi grade salmon. AND it was only $5! Even though I wasn't sure what I was going to make with it, there was no way I was leaving the store without it.

With a few simple ingredients I had around, I made the most delicious salmon carpaccio. All the holiday eating, okay gorging, I had been doing was starting to make me feel a little bloated. This and some noodle soup made a refreshing and light dinner.

HAPPY NEW YEAR!!! May 2011 be the best year ever. xoxo

Salmon Carpaccio

1/3 lb sashimi grade salmon, sliced 1/4 to 1/3 inch thick
ground sea salt or kosher salt and freshly ground pepper
2 tbsp freshly squeezed lemon juice
1 1/2 tbsp olive oil
1 tbsp red onion, small dice
1 to 2 tbsp capers, drained

Arrange the salmon slices nicely on a serving plate. Give them a sprinkling of salt and pepper.

Evenly scatter the onion and capers over the salmon.

In a small bowl, whisk the lemon juice and olive oil until well combined and slightly thickened. Pour over the salmon.

Serve immediately.

Citrus-and-Honey Chicken Breasts

2010-12-22T15:18:00.000-08:00

For the past three months I've been a little wrapped up in an amazing new jewelry business (you may have noticed that I haven't been posting or cooking as much lately). I am now an independent stylist for Stella & Dot and loving every minute of it!

My hubby has been extremely supportive and has stepped up in taking care of our two beautiful children. He has even made some fantastic meals for us. Tonight's dinner was clean, healthy and delicious. Thanks, honey! I could get used to this.

Happy holidays everyone!!!

Citrus-and-Honey Chicken Breasts

Williams-Sonoma The Essentials of Grilling: Recipes and Techniques For Successful Outdoor Cooking

1 orange
1 lemon
1 lime
3 tbsp snipped fresh chives or finely chopped green onion
1 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp wildflower honey

6 boneless, skinless chicken breast halves
Salt and freshly ground pepper
1 orange, cut crosswise into slices 1/4 inch thick
1 lemon, cut crosswise into slices 1/4 inch thick
1 lime, cut crosswise into slices 1/4 inch thick
4 fresh mint sprigs

To make the citrus-hone marinade, finely shred the zest from the orange, lemon, and lime, then squeeze the juice from each fruit. In a shallow, nonreactive dish just large enough to hold the chicken in a single layer, stir together, the orange, lemon and lime juices and zest; chives; chopped mint; oil; and honey. Pour off about two tablespoons of the marinade and set aside.

Use the palm of your hand to flatten each chicken breast to an even thickness of a bout 3/4 inch. Season the chicken on both sides with salt and pepper.

Add the chicken to the dish and turn to coat both sides with the marinade. Cover and refrigerate, turning occasionally. for at least 1 hour or for up to 4 hours. Remove form the refrigerator 30 minutes before grilling. Add the orange, lemon and lime slices to the marinade during the last 15 minutes.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Remove the chicken and the citrus slices from the marinade and discard the marinade.

Charcoal: Grill the chicken over the hottest part of the fire, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, arrange the citrus slices at the edges of the grill where the heat is less intense. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

Gas: Grill the chicken directly over the heat elements, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, place the citrus slices on an area with lower heat. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

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Chocolate Hazelnut Crinkle Cookies

2010-12-13T23:00:00.000-08:00

One of my favorite friends is a fellow mom from my four-year-old's preschool. Hi, Beth!

She is smart, funny and super creative. She writes a great blog called Remarkably Domestic and makes the cutest barrettes I have ever seen! Yes, I am going to plug everything she does because I am such a fan. Sorry, if I'm embarrassing you now, B!

A couple days ago I had the pleasure of attending her fifth annual "cookie exchange". Basically, everyone brings five dozen homemade cookies of their choice. At the party we all sampled each other's wares and if that wasn't awesome enough, then we got to take home several cookies of each kind. The remaining cookies were dropped off at a shelter (which was actually the best part).

Here was my contribution, which I found on the Epicurious website. I picked them because they sounded elegant and looked very "holiday cookie" to me.

Chocolate Hazelnut Crinkle Cookies

Gourmet | December 2006

These classic rich, chewy cookies crack — or, yes, crinkle — as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.

Yield: Makes about 7 dozen cookies
Active Time: 30 min
Total Time: 4 hr

2/3 cup hazelnuts
2 tablespoons granulated sugar
6 oz fine-quality bittersweet
chocolate (no more than 60% cacao if marked), finely chopped
2 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract
3/4 cup confectioners sugar

Special equipment: parchment paper

Make dough:
Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.

Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.

Form and bake cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled.

Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously

and arrange 2 inches apart on lined baking sheets.

Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total.

Transfer cookies to racks to cool completely.

While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

Cooks' note:
Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.

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Sagaponack Corn Pudding

2010-12-10T23:46:00.000-08:00

I absolutely love this time of year! Still feeling warm and fuzzy from Thanksgiving, I'm starting to really embrace the holiday season. Some of you might say that it is hard to feel Christmasey in L.A. because there isn't snow and it's barely cold. I happen to be just fine without either. I think it's pretty great to walk around without a coat in December, thank you very much!

Regardless of the weather, the holidays are really just in our hearts. Who couldn't stand to spend a little more time with friends and/or family? Or go beyond that and reach out to those in need that we might not even know. "It's the most wonderful time of the year."

Here is a recipe that I came upon and revised for a Thanksgiving dinner side. It was delicious and I can see it going well with most main dishes. You don't have to wait until a holiday meal to make it either.

Sagaponack Corn Pudding

Revised by Foodism Mom from the recipe in 2002 Barefoot Contessa Family Style

Ingredients

3/4 stick unsalted butter
3 x 15.25 oz cans of corn kernels (about 5 cups), drained well
1 cup sliced green onion, about 2 to 3 stalks
4 extra-large eggs
1 cup milk
1 cup half-and-half
1 tablespoon sugar
3/4 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup yellow cornmeal
1 cup ricotta cheese
3/4 cup (6 ounces) grated extra-sharp cheddar, plus 1/2 cup extra to sprinkle on top

Directions

Preheat the oven to 375 degrees F. Butter the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the green onion over medium-high heat for 3 minutes. Set aside to cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Mix in the sugar, salt, and pepper. Slowly whisk in the cornmeal and then the ricotta. Add the cooled butter and green onion mixture, corn kernels and grated cheddar; gently fold in until well combined. Then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger oven proof pan and fill the pan 1/2 way up the sides of the dish with hot tap water.

Bake the pudding for 45 minutes to an hour until the top begins to brown, pudding is set and a knife inserted in the center comes out clean. Serve warm.

The Best Banana Bundt Cake

2010-11-29T21:42:00.000-08:00

I had four bananas that were so ripe that I thought they might turn into goo if I let them go one more day. Usually I would make a banana bread and call it a day. Today I just wasn't feeling it. I was concerned that I might fall asleep from boredom if I made one more banana bread. There had to be something else I could do with the bananas.

I snooped around the internet and found The Best Banana Bundt Cake recipe by Dorie Greenspan. It had great reviews and I had everything I needed in my pantry.

It came out beautifully. A moist cake that was lighter than my usual banana bread. My only issue was, I was so excited to slice and eat it that I forgot to take a picture until much later. So here are photos of less than half the cake!

The Best Banana Bundt Cake

By Dorie Greenspan

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, at room temperature ( 1/2 cup or 2 sticks)
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
about 4 very ripe bananas, mashed ( 1 1/2 - 1 3/4 cups)
1 cup plain yogurt (or a combination of the two) or 1 cup sour cream ( or a combination of the two)

Directions

Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
Whisk the flour, baking soda and salt together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.

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If linguine with clams and fettucine Alfredo had a baby...

2010-11-27T23:45:00.000-08:00

I hope everyone had a wonderful Thanksgiving. I am still feeling the effects of the tryptophan so I won't be writing too much tonight.

I call this dish "If Linguine With Clams and Fettucine Alfredo Had A Baby".

Fettucine With Clam Alfredo Sauce

3 tbsp unsalted butter
1 cup heavy cream
1/3 cup clam juice (bottled is fine)
2 cups cooked whole clams (shells removed)
1/2 cup grated Parmesan cheese
1/8 tsp nutmeg
kosher salt and freshly ground pepper
1 tbsp fresh oregano chopped fine
1 lb fettucine pasta

Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.

When the pasta is halfway done cooking; add the butter, cream, clam juice, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer and cook for 4 minutes, stirring occasionally. Add the Parmesan and cook for another 3 minutes or until sauce thickens, stirring frequently with a wooden spoon.

Stir in the cooked clams and when it comes back to a simmer, cook for another minute. Try the sauce. Add more salt and pepper to taste ONLY if necessary.

Pour the sauce over the pasta, add the oregano and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.

Fingerling Potato and Leek Quiche

2010-11-17T21:43:00.000-08:00

One of my new favorite things to make (and eat) is quiche. I had only made my first one a few months ago but I think I've made about eight since.

They have all been the same kind though -spinach and mushroom. I guess I knew it would turn out good every time so I hadn't strayed.

Well, I finally worked up the courage to try something different. This morning's experiment? Quiche with fingerling potatoes and leeks!

Fingerling Potato and Leek Quiche

1 tbsp butter
1/2 tbsp olive oil
1/2 lb fingerling or yukon gold potatoes, scrubbed clean
2 medium leeks; tougher outer layers removed, rinsed of any dirt, light green and white part sliced into 1/2 inch slices
1/4 cup white wine
Salt and pepper
1 1/2 cups shredded Swiss and/or Gruyere cheese
6 jumbo eggs, beaten
3/4 cup heavy cream
1 refrigerated pie crust(homemade or store-bought), fitted to a glass pie plate or 10 inch tart pan

Directions

If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.

When it has softened, place the dough into your tart pan or pie plate and spread out the dough with your fingers until it fits the pan all the way up to the edges. Then leave it the fridge until you are ready to fill and bake it.

Cook your potatoes by either boiling them for about 20 minutes or until you can pierce them easily with a fork. Or you can put them in a covered glass dish with a couple tablespoons of water and microwave them for about 4 minutes. You want them tender but still firm. Set aside to cool. Cut them into 1/4 inch slices when they are cool enough to handle.

Preheat the oven to 375 degrees F.

Heat up a medium pan over medium heat. When pan is hot add the butter, olive oil,leeks and 1/4 tsp salt. Cook leeks for 5 minutes. Stirring often and pressing down on them so that all the layers separate and cook evenly. Then add the wine and cook, stirring occasionally, for 2 minutes more or until it evaporates and leeks are soft. Set aside in a bowl to cool.

You should now have about 1 cup of cooked leeks and 2 cups of sliced potatoes.

Combine the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 20 seconds.

Evenly layer the potatoes,

then the leeks and then cheese in the bottom of the pie crust. Pour the egg mixture on top until it fills the tart pan almost to the top of the crust line without overflowing. Place on a baking sheet (in case it does overflow) and into the oven for about 40-45 minutes or until the egg mixture is firm and the top is golden brown. Cut into 6-8 pieces. Serve hot or room temperature.

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Seared Salmon Fillets Over Lentils

2010-11-14T19:28:00.000-08:00

I've been going a little loco with the pasta lately. My body may be trying to store up some extra calories for a winter hibernation. So tonight I tried to come up with something that didn't have any processed carbs but was still satisfying. This salmon dish was what I came up with. It's hearty, a little rustic and completely healthy.

Seared Salmon Fillets Over Lentils

olive oil
1 small onion, chopped small
1 small red bell pepper; core and seeds removed, small dice
kosher salt and freshly ground pepper
1 tsp chopped garlic
1 cup of white wine
1 lb package steamed/cooked lentils (Trader Joe's sells them pre-made!)
4 boneless/skinless salmon fillets, rinsed in cold water and dried very well with paper towels
1 lemon, cut into 4 wedges

Directions

Heat up one tablespoon of olive oil in a large non-stick pan over medium heat.

When oil is glistening; add the onions, red bell pepper and 1/4 teaspoon of salt. Cook for about 4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.

Add the wine and lentils. When it starts to boil, turn down the heat to a low simmer and cook for about 4 minutes. Stirring occasionally with wooden spoon and scraping the brown bits off the bottom of the pan. The veggies should be softened but not mushy and liquid thickened. Season to taste with salt and pepper.

Set aside covered so that it stays warm.

Heat up one tablespoon of olive oil large non-stick pan over medium-high heat.

Lightly sprinkle salt and pepper on both sides of the salmon fillets.

When oil is glistening, add the salmon pretty side down (try to have the pieces not touch each other). Cook for 3 to 5 minutes (depending on thickness of the fillets), you want a golden brown crust. Flip over and cook for 2 to 4 more minutes. You want the fish to flake but still slightly rare in the center. Remove from the pan immediately and set aside on a plate.

Spoon some warm lentils onto each plate. Place a piece of salmon on top of the lentils.

Serve immediately with lemon wedges.

*These lentils would be great with other fishes or chicken too.

Spaghetti Carbonara With Peas

2010-11-09T21:34:00.000-08:00

You know the old saying "Everything tastes better with bacon." Okay, maybe there is no such saying but that doesn't make it any less true. Some of you may not eat meat but for those of you who do, you understand the magic that is bacon. It can turn a simple lettuce and tomato sandwich into a little piece of heaven. Heck, I've even heard of cupcakes with bacon in them!

There were only a few pieces of bacon left in our fridge. Not enough to serve to everyone for breakfast. A delicious solution? Spaghetti Carbonara. I added a bunch of peas to mine and some toasted Panko breadcrumbs for a little texture. I also made it less saucy to cut the calories a bit. Not too much though...some things are worth the calories!!!

Spaghetti Carbonara With Peas

1/2 tablespoon olive oil
3 ounces of bacon (about 3 pieces), diced or sliced thin
2 tsp chopped garlic
1 jumbo egg
1/2 cup freshly grated Parmesan cheese
1/4 cup panko bread crumbs, lightly toasted (optional)
1 cup of frozen peas, defrosted and brought to room temperature
kosher salt and freshly ground black pepper
3/4 pound dry spaghetti

Directions

Although this is a relatively easy dish to prepare, it can get a little tricky with timing. It is extremely important that the sauce is ready to go once the pasta is finished cooking. You want the intense heat of the pasta to cook your raw egg mixture.

Start a large pot of water boiling on the stove.

Add the egg, Parmesan, 1/4 tsp of salt, and 1/4 tsp pepper to a small bowl. Mix well until fully combined. Set aside.

Heat a large non-stick pan over medium-high heat. When pan is hot add the olive oil and bacon. Cook until bacon is golden brown and crispy, stirring occasionally (be careful, it can burn easily).

Turn off the heat and remove bacon with a slotted spoon and set aside on a plate lined with paper towel to soak up the grease.

You should have about two to three tablespoons of bacon grease left in the pan. If there is more than that, remove some of it with a spoon.

When water is boiling, add some salt and the dry pasta. Cook according to package directions for al dente.

Five minutes before your pasta is finished cooking, start heating the bacon grease back up over medium heat. When hot (about 1 minute), add the garlic and saute for 30 seconds. Turn off the heat, your pasta should be done about now. Reserve 1/2 cup of your pasta water.

Drain the pasta and add directly into the pan with the bacon grease and garlic. Add the egg/Parmesan mixture, peas, bread crumbs and crispy bacon. Use tongs to toss around the pasta until everything is well combined and coated with sauce. Season to taste with salt and pepper. If the pasta seems dry, add some pasta water a tablespoon at a time and continue to toss with tongs.

Serve immediately!

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Seared Swai Fillets With Artichoke and Caper Sauce

2010-11-05T18:31:00.000-07:00

Tonight I put together this dish and I have to say, it was unbelievable! Not saying that everyone would like it as much as I did but for me, it was amazing.

The fish was crispy outside and super moist and tender inside. The artichokes, capers and lemon all added a sweet tang that complimented the fish wonderfully. And the cream balanced out the tartness a bit. Loved it!

Seared Swai Fillets With Artichoke and Caper Sauce

3-4 boneless/skinless swai fillets (swai, talapia or red snapper would work nicely), rinsed in cold water and dried well with paper towels
kosher salt and freshly ground pepper
1/4 cup (or more) flour
2 tbsp vegetable or olive oil
1 tbsp butter
12 oz package of frozen cooked artichoke hearts; defrosted, rinsed clean and drained well
1 tsp chopped garlic
2 tbsp capers, drained
1/4 cup of white wine
1 tbsp lemon juice
3 tbsp heavy cream

Lightly salt and pepper both sides of the fish.

Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Or put the flour and fish into a sealed Ziploc bag and shake until well coated.
Shake off any excess flour.

Heat the oil in a large non-stick pan over medium-high heat. When oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are. You want them golden brown. Set aside on a serving platter.

In the same pan still over medium-high heat; add the butter, garlic and artichoke hearts. Saute for about three minutes, stirring occasionally. Add the capers, wine and lemon juice. When it starts boiling, turn down the heat to a low simmer. Cook for about 30 seconds, scraping the brown bits off of the bottom of the pan with a wooden spoon. Add the cream. Continue to cook on a low simmer and cook between 1 to 2 minutes, constantly stirring.

The liquid should reduce a bit but there should still be enough to make the sauce.

Season to taste with salt and pepper. Spoon sauce over fish and serve immediately.

Beef Short Rib Stroganoff

2010-11-01T16:41:00.000-07:00

The weather in L.A. this time of year is insane. Cold and rainy one day, late spring weather the next.

I actually love the balmy fall weather (when we get it). It puts me in the mood to cook up comfort food. Stews, pastas, chilis...

Today, I made Beef Stroganoff. Instead of the regular cubes of chuck roast, I found some boneless beef short ribs. I cooked it like a beef stew and because my meat was very lean, there wasn't a lot of excess oil in the pot that you would usually find when cooking short ribs. Just tender meat and a rich, creamy sauce.

Boy was it good!

Beef Short Rib Stroganoff

2 to 2 1/4 lbs lean, boneless beef short ribs (or boneless chuck roast), trimmed of excess fat, cut into 3/4 inch cubes
kosher salt and freshly ground pepper
1/4 cup of flour
3 tbsp olive oil
1 medium onion, chopped small
2 tsp chopped garlic
1 lb cremini mushrooms, sliced 1/4 inch thick
3/4 cup sherry
2 cups of beef broth
2 bay leaves
1 cup sliced carrots (optional, I add them for extra veggies)
1/2 to 3/4 cup sour cream (depending on how creamy you like it!)
1 lb egg noodles

Preheat oven to 325 degrees F

Add the flour, 1 tsp salt and 1/2 tsp pepper to a Ziploc bag. Shake it around a bit to combine.

Add your beef cubes, zip up the bag and shake everything around until evenly coated.

Heat up one tablespoon of oil in a large pot or dutch oven over medium-high heat.

When the oil is glistening, add about half the beef cubes. You want them to be spaced apart and not touching. This will allow the meat to brown and not just boil. Cook for about 4 minutes. Flip them over and cook for about 4 minutes on the other side. Set aside in a bowl. Repeat with the second half.

In a now empty pot, add another tablespoon of oil, the onion and mushrooms, saute for about 5 minutes or until softened, scraping the brown bits off the bottom of the pot with a wooden spoon. Add the garlic and cook for 30 seconds more, stirring constantly.

Add the sherry, broth and bay leaf; continue to scrape brown bits off the bottom. When it comes to a full boil, cover the pot with its lid and put in the oven. Cook for an hour.

Carefully remove the pot from the oven. Stir in the carrots. Leave lid off and return to the oven. Turn up the heat to 350 degrees. Cook for another hour.

Carefully remove the pot from the oven. (It should be saucy but not extremely watery. Cook longer if there is too much liquid.)

Take out the bay leaves, stir in the sour cream and season to taste with salt and pepper. Serve over the egg noodles cooked al dente.

Sloppy Joes With What?!!!

2010-10-27T23:05:00.000-07:00

Last night, I was all set to make turkey sloppy joes for dinner. When I went to the fridge I realized I didn't have any celery or green pepper. I did have a medium-sized bunch of kale that I bought to make kale chips.

Yes, I totally put the entire bunch of kale into the sloppy joe mixture and served it to my family. What happened next was pretty crazy.

The kids ate it up and made no mention that it tasted different (which it really didn't, in my opinion). Not the prettiest looking suckers but they were tasty and loaded up with kale.

My son had two servings and told me, "Mom, I'm going to town on them!". And my daughter made up a song about sloppy joes. I would have to say it was an extremely successful dinner.

Sloppy Joes With Kale

Ingredients:

1 Tbs. canola or olive oil
1 yellow onion, chopped small
1 medium-size bunch of kale; washed, dried, trimmed of tough stalks; use the leafy parts only
2 tsp chopped garlic
1 1/2 lb. lean ground beef or turkey
1 cup tomato sauce
1/2 cup ketchup-style chili sauce
1 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 1/2 Tbs. cider vinegar
2 Tbs. firmly packed light brown sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
6 buns of your choice (hamburger,kaiser,etc.), split

Directions:

Put your kale into a food processor or mini-chopper. Pulse until chopped fine.

Heat oil in a large non-stick pan over medium heat.

Add the onion and chopped kale. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the meat and garlic, increase the heat to medium-high and cook, stirring and breaking up the meat with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer.

Reduce the heat to medium-low and simmer, stirring frequently, for about 15-20 minutes or until sauce thickens.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Makes 6 sandwiches. Try some sliced cheese on top!

Cool Tools:

The Great Pumpkin...Seeds

2010-10-23T23:13:00.000-07:00

Today was pumpkin carving day at our house. The kids went to a pumpkin patch with their grandparents on Monday to pick a couple out.

My hubby did an awesome job of turning the pumpkins into spooky jack-o-lanterns. There were seeds and guts flying everywhere, it made the day very festive and got us all in the mood for Halloween.

The added bonus...roasted pumpkin seeds!!!

They are easy to make, great to snack on and loaded with nutritional value, click here to read about it.

Roasted Pumpkin Seeds

Heat oven to 325 degrees F.

Put pumpkin seeds in a colander and rinse well with cold water. Remove as much pulp as possible. Dry them with a paper towel and put them in a bowl. Give them a light drizzle of olive oil and a light sprinkle of salt and pepper (or try cinnamon and sugar).

Toss with your hands until seeds are evenly coated.

Spread them out onto a baking sheet so they are not overlapping each other and roast for about 25-30 minutes or until slightly golden brown.

Pan-seared Balsamic Chicken Breasts

2010-10-21T23:53:00.000-07:00

The other night, my in-laws, the kids and I went out for dinner and one of the dishes we had was a chicken saltimbocca. I liked it so much that I was fine with having it again for dinner tonight. Well, I only had the chicken breasts on hand and none of the other ingredients I needed to make the dish. The other problem was the weather. It was dreary and starting to rain. There was no way I was heading out to the store with two little monkeys in tow. It was back to the drawing board.

I rummaged through the cupboards looking for something to concoct a sauce for the chicken. I had a bunch of Asian sauces, mustard, dried spices, peanut butter and half a dozen different kinds of vinegar. None of it sounded too appealing. Then I remembered seeing a recipe for chicken with a balsamic vinegar sauce. So that's what I tried to create!

Pan-seared Balsamic Chicken Breasts

4 chicken breasts; rinsed in cold water and dried well with paper towels; pounded out until about 1/2 inch thick and even
kosher salt and freshly ground pepper
2 tbsp fresh sage, oregano or thyme; chopped
1/2 cup (or more) of flour
1 1/2 tbsp olive oil or vegetable oil
1 cup of chicken broth
1/4 cup of brandy
2 tbsp balsamic vinegar
1 tbsp flat leaf parsley, chopped fine
1 tbsp COLD butter

Lightly salt and pepper both sides of the chicken breasts. Sprinkle the fresh herbs all over them and press done so that they stick.

Add the flour to a plate or shallow bowl. Dredge each piece of chicken in the flour. Shake off the excess flour. Set aside on a plate.

Heat up the olive oil in a large non-stick pan over medium-high heat.

When the oil is glistening hot, add the chicken and cook for 4-5 minutes (depending on the thickness of the breast). Should be golden brown in color. Flip them over and cook for 4-5 more minutes on the other side or until just cooked through. You can cut into the thickest part to check for doneness. Set aside on a plate. Cover with foil.

Heat the now empty pan back up over medium-high heat.

Add the broth and brandy. When it comes to a boil, turn heat back down to a simmer and cook for about 4 minutes or until reduced by a third, scraping the brown bits off the bottom of the pan. Add the balsamic and parsley and cook for another minute.

Turn off the heat and add the pat of cold butter. Swirl it around with a wooden spoon until it melts and the sauce thickens.

Plate the chicken and generously spoon the sauce over the breasts. Or leave the sauce in a dish on the side so that everyone can add it themselves. Serve immediately.

Cool Tools:

Easy Fettucine Alfredo

2010-10-19T23:14:00.000-07:00

I can tell when the weather starts turning cold. My animal instincts tell my body that it needs to store fat for the winter. Not that I don't always enjoy rich and yummy things but now it's in overdrive!

One of my all-time favorites is fettucine alfredo. Ever since I was a kid, it's the one thing that I can't just eat a little of. That being said, it's also something I can only make once in a long while.

Easy Fettucine Alfredo

3 tbsp unsalted butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/8 tsp nutmeg
kosher salt and freshly ground pepper
1 tbsp flat leaf parsley, chopped fine
3/4 lb fettucine pasta

Cook your pasta according to package directions for al dente. Reserve 1/2 cup of the pasta water.

When the pasta is halfway done cooking; add the butter, cream, nutmeg, 1/4 tsp salt and 1/8 tsp pepper to a medium sauce pan. Heat it up over medium heat and once it starts to boil, turn down the heat to a low simmer. Add the Parmesan and cook for about 4 minutes. Try the sauce. ONLY if necessary, add more salt and pepper to taste.

Pour the sauce over the pasta, add the parsley and toss until all the noodles are well coated. Tongs work really well for this. If the noodles seem too dry, add a little pasta water and toss to coat again.

Serve immediately as a main course or side.

Pan-fried Swai With Lemon Butter Sauce

2010-10-14T00:17:00.000-07:00

Tonight I put off making dinner until the time we usually like to be sitting down and eating.

The steamed rice and green beans were pretty much done and I knew I was making something involving swai fillets. But with no preparation and a lot of procrastination, there weren't a lot of options. I would have to pan-fry the fish which is quick and always tasty. I always have lemons on hand and there was a bottle of white wine already opened. I also managed to keep some herbs alive in the backyard. That would have to be enough to make a sauce.

It only took about fifteen minutes to pull this dish together. I served the kids some of the fish without sauce. They were happy with it. In fact my little girl, who I sometimes think is a vegetarian, couldn't get enough.

Pan-fried Swai With Lemon Butter Sauce

3-4 boneless/skinless swai fillets (talapia or red snapper would work nicely), rinsed in cold water and dried well with paper towels
Salt and pepper
1/4 cup (or more) flour
1 tbsp vegetable or olive oil
unsalted butter
1/2 cup of white wine
1 tbsp lemon juice
2 tsp fresh thyme leaves

Lightly salt and pepper both sides of the fish.

Put the flour in a shallow bowl or plate and dredge the fish in the flour until evenly coated on both sides. Shake off any excess flour.

Heat the oil and one tablespoon of butter in a large non-stick pan over medium-high heat. When oil is glistening hot, add the fish. You may have to do two batches if your fish doesn't all fit into the pan at once. Sear the fish about 2 1/2 to 3 minutes a side, depending on how thick your fillets are.

You want them golden brown. Set aside on a serving platter.

In the same pan, add the wine, lemon juice and thyme, cook over medium heat. When it comes to a boil, turn down to a low simmer and cook for about 2 minutes, stirring and scraping the brown bits off of the bottom of the pan with a wooden spoon. The liquid should reduce a bit but there should still be enough to make the sauce.

Turn off the heat and add a tablespoon of cold butter. Swirl the butter around in the reduced sauce until it melts and sauce thickens.

Spoon sauce over the fish and serve immediately.

Cool Tools:

Sangri-LA!

2010-10-11T23:22:00.000-07:00

I know this is a blog written by a mom. So if I offend anyone by posting an alcoholic beverage as my blog of the day...I'm sorry. Like most of you fellow-parents out there, I like to enjoy an alcoholic beverage every now and then! It can't always be about the kids, right?

Here is how I made the sangria from the other night. I added a decent amount of ginger ale for sweetness and some fizz. A lovely adult beverage on a scorching hot autumn day in L.A.. It came out pretty good I think.

Sangri-LA

1 bottle of good or at least drinkable red wine
1 lemon cut, washed and halved and cut into 1/4 inch thick slices
1 orange, washed and halved and cut into 1/4 inch thick slices
1 large apple; washed, cored and cut into 1/2 inch cubes
2 tbsp sugar
1/2 cup brandy
3 cups ginger ale (if you prefer it sweeter like me) or club soda

Pour wine into a large pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (no seeds), add sugar and brandy. Stir well.

Refrigerate for at least a few hours or overnight.

Add ginger ale/club soda and stir just before serving.

Serve over ice.

Southwestern Couscous Salad

2010-10-09T23:28:00.000-07:00

Our good friends invited us over for an impromptu dinner/hang out at their place. They were cooking up a Mexican feast so I wanted to bring over a side dish and adult beverage that would compliment it. What I came up with for a side seems a little more Southwestern than Mexican but I think it worked. My hubby and I also whipped up some sangria. I'll be posting that recipe soon.

It was a fantastic night. They have the most darling twin boys a little older than my son. A few other families joined. There were dads grilling meat and drinking beers. There were many small children running around in costumes, screaming with delight. Us moms sipped on sangria and talked about our kids, future careers and travel. It was beautiful. Thank you, Sammons Family!!!

Southwestern Couscous Salad

1 cup dried couscous, cooked according to package directions (try cooking with chicken broth instead of water for more flavor)
1/2 red bell pepper; cleaned, seeded, diced small
1/4 red onion, diced small
15 oz can corn kernels (or fresh if you have it!), rinsed and drained well
15 oz can of black beans, rinsed and drained well
a handful of cilantro, chopped fine
1/4 cup of extra virgin olive oil
juice of 1 lime
kosher salt and freshly ground pepper

Allow the cooked couscous to cool for ten minutes.

Whisk the olive oil and lime juice together in a small bowl and set aside.

In a large bowl, add the cooked couscous, red bell pepper, onion, corn, black beans and cilantro. Pour the olive oil and lime juice over the ingredients and mix the ingredients with a large spoon until well combined. Season to taste with salt and pepper.

Oh, Sherry...

2010-10-08T21:54:00.000-07:00

I had a package of chicken breasts in the fridge that had to be used up TODAY. Talk about waiting until the last minute! As well as a lone zucchini left over from the hundreds of mini muffins I've been churning out lately. I was in the mood for something saucy and rich but was not about to step out of the house to pick up any extra ingredients.

A little cream and a lot of sherry came together to make a sweet and creamy sauce for an otherwise rather dull chicken. It was delicious over some steamed brown rice.

Pan-seared Chicken Breasts With Sherry Cream Sauce

4 chicken breasts; rinsed in cold water and dried well with paper towels; pounded out until about 1/3 to 1/2 inch thick and even
kosher salt and freshly ground pepper
1 tbsp olive oil
1 tbsp butter
2 shallots or 1/2 onion, diced
1 zucchini, sliced into 1/4 inch thick rounds
1 cup of sherry
1/2 cup of heavy cream

Salt and pepper both sides of the chicken breasts.

Heat up the olive oil in a large non-stick pan over medium-high heat.

Heat the pan back up over medium-high heat. Add the butter, shallots and zucchini. Cook for about 4 minutes or until shallots have softened. Stirring occasionally.

Turn up the heat and add the sherry. When it comes to a boil, turn heat back down to a simmer and cook for about 3-4 minutes, scraping the brown bits off the bottom of the pan.

Add the cream and cook for about 3 minutes or until slightly thickened. Salt and pepper to taste.

Plate the chicken and generously spoon the sauce over the breasts. Serve immediately.

Cool Tools:

Build-A-Burger...

2010-10-07T21:39:00.000-07:00

Since we've discovered Niman Ranch Burgers, it's been hard to find a better one out there. It has also been hard to stop making them. The burger is pretty perfect with just some lettuce and tomato but that doesn't mean there isn't room for improvement, right?

I'm a HUGE fan of mushrooms, as is my little boy. So tonight we topped the burgers off with sweet carmelized onions, golden brown mushrooms and ooey-gooey American cheese (my hubby's cheese of choice on hamburgers). For the buns we used pan de sal, a Filipino dinner roll that is puffy and soft, yet crisp on the outside. The earthiness of the mushrooms went beautifully with the juicy beef. Phenomenal!

Sauteed Mushrooms and Onions

1 tbsp olive oil
1 tbsp butter
10 oz crimini mushrooms; cleaned and sliced 1/4 inch thick
1 medium sweet onion, sliced 1/4 inch thick
kosher salt and freshly ground pepper

Heat up a medium pan over medium heat. When pan is very hot add the butter, olive oil, mushrooms and onions. Cook for 7-10 minutes or until onions are softened and turn a rich brown color. Stir occasionally. You want it to cook slowly so turn down the heat a bit if it is starting to brown too quickly. Salt and pepper to taste. Set aside in a bowl until ready to use.

www.foodismmom.com

2010-10-06T18:03:00.000-07:00

Beloved friends and readers,

So tomorrow is the day. I will be changing over this blog's URL to www.foodismmom.com .

Hopefully it goes over smoothly. See you at the new address!

-erica

Lemon Dill Tuna Salad

2010-10-02T23:02:00.000-07:00

Sometimes I crave a good tuna salad sandwich. I like mine not too mayo-ey, with a bit of a crunch and tang to it. It's delicious on top of some greens, in a pita or as a regular sandwich. Here's how I usually do it.

Lemon Dill Tuna Salad

2 x 5 oz cans of dolphin friendly, solid white albacore tuna in water, drained well
1 celery stalk, small dice
1 tbsp red onion, small dice
1 1/2 tbsp good mayonnaise
2 tbsp lemon juice
1 tbsp fresh dill, chopped fine
1/4 tsp freshly ground pepper
kosher salt

Put your tuna into a medium mixing bowl and break it up with a fork but keep it chunky. Add your celery and onion.

In a separate small bowl, add the mayo, lemon juice, dill and pepper. Whisk until it is smooth and creamy in texture. Add to the tuna bowl.

Fold everything together until well combined. Season to taste with salt if necessary.

Serve immediately or refrigerate.

*Reminder, this blog will be officially named Foodism Mom at the URL www.foodismmom.com
as of October 7th, 2010.

Chicks in a Blanket

2010-09-27T22:43:00.000-07:00

So here is the recipe for the appetizers I made for the Hollywood Bowl last week.

My darling friend Kathryn was a pescetarian for as long as I can remember. Meaning she ate seafood but no other meats. Just recently, she has been dabbling in poultry. It's been fun cooking chicken for her!

These "chicks" in a blanket are my version of pigs in a blanket but I substituted the traditional pork sausage with chicken sausage. They were decadent and very tasty.

Chicks in a Blanket

   •    frozen (or homemade) puff pastry dough, defrosted slightly but still very cold
   •   shredded Gruyere cheese
   •   1 large chicken sausage (I used a smoked apple chardonnay kind), cut into 8 pieces lengthwise

Preheat oven to 350 degrees F.

Lightly flour a smooth and clean work surface. Place your cold pastry dough down and use a 2 to 2 1/2 inch diameter round cookie cutter to cut out eight circles.

Sprinkle a little cheese onto each circle, then a piece of sausage. Fold the edges over one another and press together well to seal.

Place all of the finished pieces onto a baking sheet lined with parchment paper or baking mat and bake for 20-25 minutes or until golden brown.

Allow to cool for ten minutes before serving or you will have some burnt mouths!

Cool Tools:

Caprese Sandwiches at the Hollywood Bowl

2010-09-24T22:16:00.000-07:00

I've seen several shows at the Hollywood Bowl. From a reggae festival to Paul McCartney. It really doesn't seem to matter who's playing that night, it's always magical. The vast outdoor seating lets you gaze upon the stars in beautiful evening temperatures. Everyone around you is eating, drinking and dancing. One of the coolest things to do in L.A..

My dear friend Kathryn was kind enough to invite me to join her at the Bowl one evening last week for a Mexican music festival. I volunteered to be in charge of the food in exchange. She is a foodie herself so the pressure was on. What to make for dining al fresco without a lot of space to eat? I decided to keep it on a finger-food level. Nothing we needed utensils for or that would end up all over our laps! Here's the sandwich I came up with.

Caprese Sandwiches

Simple Pesto Sauce (makes enough for 3-4 sandwiches)

   •   3 cups fresh basil leaves, rinsed and dried as well as possible (salad spinner works great!)
   •   1/4 cup extra virgin olive oil
   •   1 clove of garlic
   •   2 tbsp shredded Parmesan cheese
   •   1/2 tsp lemon juice
   •   1/4 tsp kosher salt
   •   1/4 tsp freshly ground pepper

Add all of the ingredients to a food processor. Start with 2/3 of the olive oil first. Pulse until all of the ingredients are blended smoothly together. If the pesto seems a little dry, add the remainder of the olive oil. Set aside

Sandwich

fresh, artisan bread or rolls; I like ciabatta rolls or focaccia bread; sliced in half
fresh mozzarella, buffalo mozzarella is amazing!; dry well with paper towels; 1/4 inch slices
organic tomatoes, try heirlooms; 1/4 inch slices
kosher salt and freshly ground pepper

Spread a thin layer of the pesto sauce onto both sides of the bread. Add a layer of tomatoes, lightly salt and pepper them. Add a layer of mozzarella on top of the tomatoes. Top with the second piece of bread. Cut in half if you like. Serve immediately. Letting the sandwiches sit too long will allow them to get soggy. Yuck!

I will be posting the appetizer I made for the show in a few days.

*Reminder! In a few weeks the new address of this blog will be: www.foodismmom.com

www.foodismmom.com

2010-09-23T22:18:00.000-07:00

To my beloved friends and readers,

After almost a year of writing Foodism For the Busy Mom, I will be changing my blog's name and address to Foodism Mom, web address: www.foodismmom.com .

The reasons for this change (I know some of you may not enjoy change) are as follows:

I do not want to alienate those who are interested in the recipes and blog but may not be parents. "Foodism For the Busy Mom" sounds too much like it's strictly for moms and not dads or people without children. "Foodism Mom" is a pseudonym I've given myself.
I wanted a simple domain name that people could remember without a link or writing it down. Oh, and of course a name that would be its own entity, separate from Blogspot and Google (even though they would still be the engine that runs it).
And to be completely honest, this has become more than a hobby for me. I am very passionate and serious about the work I put into this blog. It would be a dream for me to do this as a career. I fantasize about a future in cookbooks, my own line of cookware/housewares, and dare I say...a show! Okay Universe, I put it out there. Besides, it would be hard to fit "Foodism For the Busy Mom" onto the back of a serving spoon. Keeping it short and sweet!

I'm going to wait a couple weeks to take the official leap. I will be posting reminders.

A huge, heartfelt thank you to everyone who has been following me on this journey. The support is everything. You are all the reason why I do it and love doing it.

Affectionately yours,
Erica Long
(Foodism Mom)

Glazed Meatloaf

2010-09-21T23:37:00.000-07:00

My hubby's special request for dinner was meatloaf. I was happy to oblige. It's pretty easy to whip up, everyone seems to be a fan and there's always enough for a second meal.

Here is my go-to recipe. It is originally from The New Best Recipe cookbook but I've altered it throughout the years. Sometimes I use beef, sometimes I use turkey. But I find that adding a bit of ground pork to the mix makes a moister meatloaf.

Hope you liked it, honey!

Glazed Meatloaf

Glaze

1/2 cup ketchup
1/4 cup brown sugar
4 tbsp cider or white vinegar

Meatloaf

1 tbsp olive oil
1 medium onion, chopped fine
1 tbsp chopped garlic
2 jumbo or large eggs
1 tsp of fresh thyme or 1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1/2 cup milk
2 lbs of ground meat (use a mix of turkey, beef, pork; whatever you like best; I like to use 1/4 lb of ground pork plus 1 3/4 lbs. of either beef or turkey)
1 1/2 cups of fresh bread crumbs or panko
1/4 cup of minced fresh parsley

Stir together all the ingredients for the glaze in a small saucepan and set aside.

Heat oven to 350 degrees.

Heat oil in a medium non-stick pan and add onions. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Set aside to cool.

Mix the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, parsley, cooled onion/garlic mix and milk in a large bowl. Add the meat mixture and bread crumbs. Combine well with your hands but don't overmix.

Dump mixture onto a baking pan lined with nonstick foil or parchment paper and form into a 9x5 inch loaf (or you could form them into mini-loaves, great for kids). Spread half the glaze over it.

Bake the loaf for about and hour. Remove from the oven and set aside to cool for 10 minutes. While it cools, simmer the rest of the glaze for a few minutes, stirring constantly until thickened slightly. Slice your meatloaf and serve with the glaze passed separately.

Shrimp in Vodka Sauce

2010-09-18T21:25:00.000-07:00

Children can bring so much love and joy into our lives. The hugs and kisses are well worth the colds and flus I catch as a result.

I've been sneezing and sniffling for the past few days now. My head is stuffy and my tissue boxes are emptying by the hour. Best part is...as a parent you can't call in sick!

Luckily my wonderful hubby has been taking on most of the load when he isn't working. Since I haven't had much energy, a lot of our meals have been take-out.

Tonight I was feeling up for some cooking and kind of missed it actually. I had some heavy cream I needed to get rid of and shrimp in the freezer. Along with some other pantry finds, I concocted a yummy shrimp pasta. Very comforting indeed.

Shrimp in Vodka Sauce

1 lb large shrimp (about 20), fresh or if frozen, fully thawed
olive oil
kosher salt and freshly ground pepper
1 medium onion, chopped small
2 tsp chopped garlic
1/2 cup vodka
28 oz can crushed tomatoes
1/2 tsp sugar
1/2 cup of heavy cream
2 tbsp fresh basil leaves, chopped or torn into small pieces
shredded Parmesan cheese
1 lb pasta noodles

Rinse the shrimp in cold water and dry thoroughly with paper towels. Salt and pepper them.

Heat up one tablespoon of olive oil in a large everyday pan over medium-high heat. When oil is glistening, add the shrimp and cook the first side for a couple minutes undisturbed then flip and cook the second side for a minute or so more. Set aside in a bowl.

Add another tablespoon of olive oil to a now empty pan; add the onions, 1/2 tsp of salt and 1/4 tsp of pepper; turn down the heat to medium and cook for about 7 minutes, stirring occasionally.

Add the garlic and cook for another minute, stirring.

Add the vodka, crushed tomatoes and sugar. When it comes to a boil, turn down the heat to a low simmer and cook for about 20 minutes, stirring occasionally.

Add the cream and cook for another four minutes, stirring occasionally.

Stir the basil into the sauce.

Put the shrimp back into the sauce (juices and all) and cook for another minute.
Season to taste with salt and pepper.

Toss with pasta cooked according to package directions for al dente.* Serve immediately with a side of shredded Parmesan cheese.

*Try to reserve 1/2 cup of the pasta cooking water. You may not end up using it but sometimes you need a little extra moisture when tossing your pasta with the sauce.

Tea time...

2010-09-15T18:46:00.000-07:00

One of my favorite things to do is go for traditional English afternoon tea. I love the hot tea, I take mine with tons of cream and sugar. But it's the pastries and those adorable finger sandwiches that really make me weak.

Now that I'm a mom, I don't get out much without the kids. I couldn't imagine afternoon tea going over too well with a two and four-year-old in tow. So for lunch I made some smoked salmon sandwiches with those little English ones in mind. A nice cup of hot tea made it perfect.

Smoked Salmon Tea Sandwiches

thinly sliced European-style whole grain bread (crusts removed if you prefer)
herbed cream cheese
smoked salmon
capers, drained
lemon juice

Spread a thin layer of the cream cheese on two slices of the bread. With the cream cheese side facing up, add a couple layers of salmon. Sprinkle as little or many capers as you like on top of the salmon. Then a light spritz of lemon juice.

Top it all off with the second slice of bread, cream cheese side down. Cut into four.
Serve immediately.

Grilled Beer Brats

2010-09-10T23:16:00.000-07:00

One of the foods that screams "summer" to me is grilled bratwurst. Maybe it's because I can't recall ever making them during any other time of the year. Do they even sell brats during the winter months?

There is also only one way I've ever prepared them and that is boiled in beer, then thrown on the grill. Johnsonville brats have never let me down. The sauteed onions and peppers on top are a must!

Grilled Beer Brats

12 oz beer (whatever kind you like to drink)
1 cup of water
1 1/4 lbs. package of bratwurst (about 5 brats)
hot dogs buns
1 tbsp olive oil
1 tbsp butter
1 medium onion, peeled and sliced 1/4 inch thick
1 green bell pepper; cleaned of stem and seeds, sliced 1/4 inch thick
kosher salt and freshly ground pepper
mustard of your choice

Heat up the beer and water in a medium sized pot or 10 inch pan. If the liquid does not almost cover the brats, add some more water.

When it comes to boil, add the brats and turn down the heat to a medium simmer. Cook for about 5 minutes, turn them over and cook for 5 minutes more. Cut into one of the brats to make sure they are cooked through. Drain and set aside. You can do this hours or even a day before. Just keep them wrapped up in the refrigerator until you are ready to grill them.

Heat up olive oil and butter in a medium-sized pan over medium to medium-high heat. Add onions, peppers and 1/4 teaspoon of salt.

It should sizzle but turn down the heat if things start browning too fast. You want to carmelize slowly, about 15 minutes. Season to taste with salt and pepper if necessary. Set aside in a bowl.

Heat up the grill on high heat. When it is very hot, turn down the heat to medium-high and throw on the brats. Cook until they have nice brown grill marks on them (and are heated up if they came straight from the fridge), about 6-8 minutes. Turning them every few minutes. Serve them on hot dog buns with mustard and the sauteed onions and peppers.

Parmesan Roasted Brussel Sprouts

2010-09-06T10:09:00.000-07:00

I'm always trying to come up with ways to jazz up veggies. Sometimes a little change-up can get the kids to try and maybe even enjoy a vegetable they normally despise.

Brussel sprouts are really delicious when they are roasted. The edges carmelize and they take on a slightly sweet and nutty flavor. I added panko bread crumbs for a nice crunchy texture.

Parmesan Roasted Brussel Sprouts

1/2 lb fresh brussel sprouts; cleaned, trimmed and halved
1 tbsp olive oil
1 tsp chopped garlic
1/8 tsp freshly ground pepper
1/8 tsp kosher salt
1/4 cup panko bread crumbs
2 tbsp shredded parmesan

Place brussel sprouts in a microwave safe dish with a lid. Add a couple tablespoons of water and microwave on high with the lid on for 2 1/2 minutes. You can also blanch them in boiling water for a couple minutes. You want them slightly tender.

Drain and transfer them to a mixing bowl. Add the olive oil, garlic, salt and pepper. Toss to coat all the brussel sprouts evenly. Add the panko and Parmesan. Toss again.

Spoon it all into a lightly buttered baking dish and cook for about 15 minutes or until the bread crumbs and edges of the brussel sprouts start to turn golden brown.

Pesto Sauce

2010-09-04T17:45:00.000-07:00

A few weeks ago, my basil plant was on its way to the light at the end of the tunnel. I knew it didn't have long to live so I decided to pluck off all of its leaves and make a pesto sauce. If you have a food processor, it is a very simple thing to make. It also freezes beautifully. Just put your pesto into a freezer-safe lidded container and drizzle a small amount of olive oil over the top of the sauce to seal it before you pop it into the freezer.

Yesterday, I let the frozen pesto thaw out. Today I made a yummy spaghetti with pesto sauce for lunch. It still tasted fresh and vibrant. This pesto would also be a great sauce for a pizza, spread on a sandwich or spoon on top of grilled chicken or fish.

Pesto Sauce

2 cups of fresh basil leaves (packed down)
1/3 cup of extra virgin olive oil
1/2 cup of pinenuts
1/2 cup of shredded parmesan cheese
1 tsp lemon juice
1/2 tsp kosher salt
1//8 tsp freshly ground pepper

Blend all of the ingredients in a food processor until you achieve a smooth consistency.

*This should be enough sauce for 3/4 lbs. of pasta. Reserve a half cup of pasta water (make sure the water isn't too salty) and add it a few tablespoons at a time to the pesto and pasta while you are tossing it together. The pasta water adds the moisture needed to make the pesto coat the pasta evenly.

Grilled Rosemary Dijon Lamb Loin Chops

2010-08-25T22:07:00.000-07:00

Lamb can be so delicious. It can also cost a fortune! Not something most of us can afford for everyday meals. Sometimes you can find a good deal. Sometimes it's worth the splurge! Lamb chops are probably what most people have heard of and get when they dine out. What I like to use though is lamb loin chops. They are the lamb equivalent to a Porterhouse steak. It's an extremely meaty cut, as well as the most tender.

I like to let my chops sit in a marinade either overnight or all day long. This time around I went for a stronger mustard flavor and a good amount of rosemary from the garden. They were TAST-Y! My son and hubby went crazy for them. I think my daughter is a vegetarian.

Grilled Rosemary Dijon Lamb Loin Chops

Ingredients

2 lbs lamb loin chops (try to get them uniform in size), rinse in cold water and dry very well with paper towels

Marinade

2 tbsp Dijon mustard
1 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary leaves
1 tbsp chopped garlic
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Directions

Put all the marinade ingredients into a small bowl. Mix well to combine.

Place lamb into a large Ziploc bag and spread the marinade over the meat. Zip up the bag, letting most of the air out. Use your hands to work the marinade from the outside of the bag; all over, until each piece is evenly coated.

Let it sit in the refrigerator for several hours. I like to marinate in the morning and cooking it that night. For best results, take the lamb out of the refrigerator a half hour before cooking so that it will come closer to room temperature.

To Grill:

Heat grill up on high. When temperatures reach around 400 degrees F, place your lamb directly on. Cook with the grill's cover down for about 2 1/2 to 3 minutes a side (for medium rare), depending on the thickness of the piece. The meat should feel slightly firm but springy.

Remove from the grill and put on a plate. Wrap completely with foil and let the meat rest for about 5 minutes.

Then cut into the thickest part of one of the chops to check for doneness. Serve immediately if they are cooked to your liking. If they still seem too rare, put them back on the grill for another minute or two.

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

2010-08-19T21:09:00.000-07:00

A while back, I made Israeli couscous salad with shrimp. I loved it so much that I wanted to play around with the ingredients. Israeli couscous salad with cucumber, tomatoes and goat cheese came next. Here is my third adaptation of Israeli couscous salad. Tonight's version was based on what I had on hand.

We had it as our main course for dinner. The beans and cheese gave the dish the protein and richness it needed to be satisfying on its own. You could easily serve it as a side as well. Oooh, with some grilled meats or fish!

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool for about ten minutes
juice of 1 large lemon
3 tbsp olive oil
package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces; warm up in the microwave slightly if the veggies are still cold
15 oz can of garbanzo beans/chick peas (or any other bean of your liking), rinsed and drained
2 tbsp fresh basil and/or oregano leaves, chopped
1/2 cup of shredded Parmesan cheese
kosher salt and freshly ground pepper

In a large bowl, whisk the olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper and half the amount of lemon juice together. Add the couscous, grilled veggies, beans and basil/oregano, fold together gently until just combined, don't over-mix. Taste it and add as much more of the lemon juice as you desire. And season to taste with more salt and pepper if needed. Sprinkle the Parmesan on top.

Penne Alla Vecchia Bettola

2010-08-16T23:51:00.000-07:00

Months back, I posted my revised version of Nick And Toni's Penne alla Vecchia Bettola. It's this wonderful penne alla vodka that The Barefoot Contessa featured on her show.

I made it again today. And once again, I messed with the recipe a bit but it's pretty close to Joseph Realmuto's original.

The fresh oregano really took the flavors to a different level. I added sweet Italian sausage to mine but you can totally leave it out to keep it vegetarian. Either way it's DELISH! It was such a hit with my kids that I had to fill up their plates three times.

Penne Alla Vecchia Bettola

Revised by Foodism Mom from Joseph Realmuto's original recipe

Ingredients

olive oil
1 medium Spanish onion, chopped
3 cloves of chopped garlic
1/2 teaspoon dried basil
1 1/2 teaspoons dried oregano
2 bay leaves
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
5 sweet Italian sausage links, removed from casings (you can leave out to make it vegetarian)
3/4 pound penne pasta
4 tablespoons fresh oregano leaves, chopped
3/4 cup heavy cream
1/2 teaspoon sugar
Grated Parmesan cheese

Directions

Preheat oven to 375 degrees F.

Heat 3 tablespoons of olive oil in a large oven pot or dutch oven over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them directly into the pot with your hands. Add 1 1/2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

While the tomatoes are in the oven, heat up 2 teaspoons of olive oil a large non-stick pan over medium-high heat. Add the sausage meat and while breaking it up with a wooden spoon, saute until cooked through and golden brown. Set aside.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Remove bay leaves. Place the tomato mixture in a blender (or if you use an immersion hand blender, you do not need to cool the sauce and you can blend it right in the pot) and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce over medium heat, stir in the fresh oregano, sausage and heavy cream. When it comes back to a boil, simmer for 5 minutes, stirring occasionally. Stir in 1/2 cup Parmesan and simmer for two more minutes, stirring frequently. Season to taste with salt and pepper if necessary. Put pasta into a large serving bowl, spoon in enough sauce to generously coat the pasta (you may have sauce leftover, great-you'll have lunch for the next day!). Toss until well combined. Serve with a side of Parmesan.

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Mushroom and Pea Risotto

2010-08-12T22:12:00.000-07:00

Mushroom and Pea Risotto

2 tbsp olive
1 tbsp butter
1 onion, chopped small
1 tbsp chopped garlic
10 oz crimini mushrooms; cleaned and sliced
2 cups of arborio rice
8 cups of low-sodium chicken broth (or vegetable broth to keep it vegetarian)
1/2 cup white wine
1 1/2 cups frozen peas, defrosted and brought to room temperature
kosher salt and freshly ground pepper
shredded or grated parmesan cheese

Heat the chicken broth in a medium saucepan and keep hot, but not boiling, over low heat.

Heat oil and butter in a large pot or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally. Add the mushrooms and cook for 5 minutes until lightly browned, stirring occasionally.

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the wine. Now the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be slightly firm and creamy but not mushy.

Finally, stir in the peas. Season to taste with salt and pepper.

Transfer to a large bowl and serve with a side of good parmesan cheese.

Seared Fish With Puttanesca Sauce

2010-08-11T21:23:00.000-07:00

Sweet, juicy peaches are one of the reasons I love the summer time. They are just heavenly at their peak!

I had originally set out to make talapia with a peach salsa for dinner tonight. But when I went to cut one of the peaches up, I realized they weren't ripe enough to do the salsa any justice. With no plan B, I searched around the kitchen looking for a back up.

What I came up with incorporated a couple handfuls of small Roma tomatoes from our garden. I also found a jar of Kalamata olives in my cupboard. So a puttanesca type sauce for the fish was born.

Stay tuned for the peach salsa!

Seared Fish With Puttanesca Sauce

The Sauce

1 tbsp olive oil
kosher salt and freshly ground pepper
1/2 cup of onion, small dice
1 tsp chopped garlic
2 cups organic Roma tomatoes, cut into 1 inch chunks
10-15 pitted olives (Kalamatas are nice), cut in half lengthwise
1 tbsp capers (I didn't have any on hand today but if you do add them, lessen the amount of olives a bit), drained
2 tbsp red wine

Fish

1 tbsp olive oil
4 boneless/skinless fillets of your favorite white fish (talapia, halibut, swordfish, etc.)
kosher salt and freshly ground pepper

Directions

Heat up oil in a medium sauce pan or pot over medium heat. When oil is glistening, add the onions and 1/2 teaspoon of salt. Cook for 3 minutes, stirring occasionally.

Add the garlic, tomatoes, olives, capers and wine. When it comes back to a simmer, cook for about 10 to 12 minutes uncovered or until the sauce has thickened up and is no longer watery. Stirring occasionally. Season with pepper (and add more salt only if necessary. Remember, the olives and capers will add a lot of saltiness.)

Turn off the heat and set aside while you prepare the fish.

Heat up oil in a large non-stick pan.

Rinse the fillets in cold water and dry well with paper towels. Season the pretty side lightly with salt and pepper.

When the oil is glistening, add the fillets pretty side down and cook for 2 1/2 to 3 minutes undisturbed. You want a nice golden crust.

Flip them over and cook for another 1 1/2 to 2 minutes (depending on the thickness of the fish) or until the fish feels a bit firm and flakes with a fork. Plate, spoon sauce over the fillets and serve immediately.

*You can make the sauce in advance. Just reheat it before serving it over the fish.

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Crunchy Top Banana Nut Muffins

2010-08-09T22:37:00.000-07:00

Lately I've been making a conscious effort not to waste food. I am proud to report of a "killing of two birds with one stone" incident (I do not actually condone bird killing by the way).

We occasionally have granola for breakfast. Problem is, there is always a large amount of crumbs left at the bottom of the box. So instead of throwing out almost two cups of granola crumbs, I poured them all into a Ziploc bag and vowed to use them in some sort of baking.

Well today I had three super ripe bananas that needed to be used immediately or end up in the trash tomorrow morning. I usually make a banana bread but I thought muffins would be more fun for the kids. Then I remembered those crumbs. What a great crunchy topping they would make!

Crunchy Top Banana Nut Muffins

1/2 cup (1 stick) unsalted butter
2 eggs (large or extra-large), lightly beaten
1/2 cup sour cream or plain yogurt
3 LARGE, very ripe bananas, mashed
2 tsp vanilla
2 cups of flour
3 tbsp ground flaxseed meal (optional)
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup chopped walnuts or pecans, lightly toasted

Crumb topping (optional)

3/4 cup granola crumbs (or ground up granola)
1 tbsp sugar

Adjust the oven rack to the lower-middle position. Preheat oven to 375 degrees F.

Melt the butter. A large glass mixing bowl in the microwave works great. Set aside to cool. In the meantime; whisk the flour, flaxseed, sugar, baking soda and salt together in a separate mixing bowl. Set aside

Add the mashed bananas, sour cream/yogurt, eggs and vanilla to the melted butter bowl. Mix well. Next add the dry ingredients and walnuts to the bowl and fold until just combined. Don't over mix. Pour the mixture into lined muffin pans, a large cookie scoop works well for this.

Mix the granola and tablespoon of sugar together in a bowl.

Sprinkle some of the mixture on top of each muffin.

Bake for 20-25 minutes. If a toothpick comes out clean then they're done. If not, then bake for a few more minutes.

Let cool for 5 minutes. Remove muffins from the pan and place them on a cooling rack.

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Not so French fries...

2010-08-04T23:41:00.000-07:00

Continuing on with this French theme, I initially wanted to make steak frites but was not brave enough to do any deep frying at home.

So here's the grilled New York steak and skinny oven fries we had for dinner instead.

I seasoned the steaks with Montreal seasoning a few hours before grilling. After they came off the grill and the meat was resting, I threw on a pat of truffle butter and some chopped flat leaf parsley. The "fries" I did in the same fashion as my usual oven fries, only I sliced them a lot thinner. The kids loved them!

Skinny Oven Fries

2 large russet potatoes (longer ones work well for this), scrubbed and washed
2 tbsp olive oil
Kosher salt and freshly ground pepper

Drain the potatoes and dry well with a paper towel. Dry your bowl out. Put the potatoes back in the bowl and toss to coat with olive oil and a light sprinkling of salt and pepper. Spread out onto a baking sheet lined with parchment paper or a baking mat.
When oven reaches 425 degrees, place the fries into the oven. Bake for 25-30 minutes or until they are cooked through and just starting to brown.

Chocolate Chip Pecan Oatmeal Cookies

2010-08-03T22:06:00.000-07:00

Here is a variation of those delicious Raisin Pecan Oatmeal Cookies I made the other day. I made them a little less oatmeal-y and substituted chocolate chips for the raisins. A truly awesome cookie!

Chocolate Chip Pecan Oatmeal Cookies

1 cup pecans
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup dark brown sugar, lightly packed
1/2 cup granulated sugar
1 extra-large egg, at room temperature
1 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1 tbsp toasted flaxseed (optional)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups old-fashioned oatmeal
3/4 cup chocolate chips

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. You should just start to smell them. Mmmmm! Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the egg and the vanilla.

Sift the flour, flaxseed, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and pecans and mix just until combined. Gently fold in the chocolate chips.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.

Flatten slightly with a damp hand. Bake for 12 to 14 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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Baked Kale Chips

2010-08-01T18:47:00.000-07:00

For the longest time now, I kept hearing about baked kale chips. I know kale is crazy good for you but getting my kids to eat it...well, that would be a challenge.

I did some research online and found out that kale is very high in beta carotene, vitamins K and D, and contain some calcium. It is a powerful antioxidant and is believed to have potent anti-cancer properties. Hello, super food!

So in conclusion, I made these "chips" today and was shocked at how tasty they were. Not quite potato-ey, but light and crisp. Best part? My kids devoured them. My son even said he'd like them in his lunchbox.

A special thanks to all the fabulous ladies that lead me to this super nutritious snack. I'm so glad I finally tried it!

Baked Kale Chips

1 large bunch of kale
1 to 2 tsp olive oil
kosher or sea salt

Preheat your oven to 350 degrees F.

Start by cutting the leaves away from the thick stem part. If you flip the leaves so that the underside is facing you, it's easier to see the stems. Then cut the leaves into 2-3 inch pieces.

Rinse and dry the heck out of them. A salad spinner works wonders for this but is not necessary.

In a large, dry bowl, toss the kale with the olive oil, enough to lightly coat the kale.

Spread the kale out onto a baking sheet lined with parchment paper or non-stick mat. Do a single layer and try not to overlap the kale. You may have to do two batches.

Put them into the oven and bake for 12-15 (or longer!) minutes or until they are crisp but remove right before they start to brown. Cooking time depends on your oven and kale. I made another batch on a different day and it took 20 minutes; you can always check the crispness by carefully touching a piece.

Remove from the oven, let cool for a few minutes and then use a turner/spatula to scoop them into a serving dish. Give a light sprinkling of sea salt, a small pinch will do.

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Beef Bourguignon

2010-07-29T22:52:00.000-07:00

Now that I had the quiche and onion soup under my belt, I felt warmed up and ready to tackle something more difficult. I knew that my tour de France would not be complete without doing a boeuf bourguignon. When done well, this red wine based stew may be one of the best tasting dishes on the planet.

Although it is a time consuming dish, the results are worth every second in my opinion. For me, it was a joy to make. A real labor of love. Layers of flavors melding together beautifully. The meat was tender, the sauce was rich and slightly sweet from the wine, onions and carrots. C'est magnifique!

Beef Bourguignon

Revised by Foodism Mom from The Barefoot Contessa's recipe

1 tablespoon good olive oil
4 ounces diced pancetta
2 1/2 pounds chuck beef, trimmed of fat and cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 medium yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1 cup sherry
1 (750 ml.) bottle of a full-bodied red wine, (I chose Cabernet)
beef broth or stock (maybe)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 lb cremini mushrooms, cleaned and sliced 1/3 inch thick
3 tbsp unsalted butter
2 1/2 tablespoons all-purpose flour
1/4 cup flatleaf parsley (optional), chopped fine

Directions

Preheat the oven to 375 degrees F.

Heat the olive oil in a large oven proof pot or Dutch oven over medium heat. Add the pancetta and turn down the heat to medium-low once it really starts sizzling. Cook for 10 minutes, stirring occasionally, until the pancetta is crispy. Remove the pancetta with a slotted spoon and set aside in a small bowl.

Dry the beef cubes well with paper towels and then sprinkle them with salt and pepper.

In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to a bowl and continue searing until all the beef is browned. Set aside.

Add the carrots, onions, 2 teaspoon of salt and 1 teaspoon of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the sherry and cook for two minutes, scraping the brown bits off the bottom of the pan with a wooden spoon. Put the meat with its juices and pancetta back into the pot. Add the bottle of wine, tomato paste and thyme. If the level of your liquids doesn't almost cover your meat, then add some beef broth/stock until it almost does. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven. Cook for about 10 minutes at 375 degrees. Then turn down your oven to 325 degrees for about 1 1/2 hours or until the meat and vegetables are very tender when pierced with a fork.

Take the pot out of the oven, remove the lid and keep the stew at a low simmer over medium-low heat.

Saute the mushrooms in one tablespoon of butter for 10 minutes until lightly browned and then add to the stew.

Heat the now empty mushroom pan over medium heat.

When the pan is hot add 2 tablespoons of butter and the flour to the pan and stir continuously for about a minute. Add all of it to the stew. Stir in well and continue to simmer for 5 more minutes. Season to taste with salt and pepper. Turn off the heat and add the parsley.

Serve with crusty bread, garlic bread and/or buttered egg noodles.

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French Onion Soup

2010-07-28T23:43:00.000-07:00

As you read in my last post, I am exploring cuisines from around the world. For the next few weeks I will be trying my hand at French. Since this isn't "Julie & Julia" and I'm not cooking my way through an entire book, I thought I'd pick some of the more well known dishes to make.

So for my second act, I chose French Onion Soup. There were so many recipes available. But to be honest, I decided on a recipe by Tyler Florence because his incorporated red wine and I had half a bottle to use up. Luckily, the soup turned out delicious and not at all difficult to make.

French Onion Soup

Recipe courtesy Tyler Florence

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat.

Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-30 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes (more like 7 minutes). Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes (more like 7 minutes) to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

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"Quiche me, you fool."

2010-07-26T21:54:00.000-07:00

I've been in a bit of a cooking funk lately. Nothing has really inspired me. My hubby suggested that I try cooking with themes. I was immediately excited! Then I thought of all the different nationalities and food that I love. Yes, world cuisines would be the theme for a while. I'm going to attempt to showcase a new one every few weeks. First stop...France!

I thought I'd start with something relatively easy. I decided on vegetarian quiche. I looked at several different recipes until I got the basic idea of how to make quiche. I then thought of the ingredients that appealed to me most and fiddled around with measurements so that I could cut out some of the fat without compromising the taste.

The great thing about quiche is that it looks and tastes like you put a lot of effort into it. In actuality, the hardest part is the crust. And that's where I totally cheated!

You may shudder while reading this but I bought a frozen pie crust and put it into my tart pan. Then I had the nerve to buy a bag of Swiss and Gruyere mix that was pre-shredded. Plus a bag of crimini mushrooms that were already cleaned and sliced. The shallots and spinach were quickly chopped in the food processor. Oh, the horrors just continue! So after all of the shortcuts and cheating, it was as easy as pie or should I say "easy as quiche".

Well the darn thing turned out amazing. It had a rich yet fluffy texture and tons of flavor from the cheese and shallots. It was a meal in itself with a side salad. The French sure know how to eat!

Mushroom, Spinach & Shallot Quiche

1 tbsp butter
1 tbsp olive oil
10 oz your favorite mushrooms,cleaned and sliced
1 medium shallot, chopped fine
1/2 tsp fresh thyme leaves, chopped
Salt and pepper
6 jumbo eggs, beaten
3/4 cup heavy cream
6 oz bag fresh organic baby spinach, cleaned and chopped
1 1/2 cups shredded Swiss and/or Gruyere cheese
1 refrigerated pie crust(homemade or store-bought), fitted to a glass pie plate or 10 inch tart pan

Directions

If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.

When it has softened, place the dough into your tart pan or pie plate and spread out the dough with your fingers until it fits the pan all the way up to the edges. Then leave it the fridge until you are ready to fill and bake it.

Preheat the oven to 375 degrees F.

Heat up a medium pan over medium heat. When pan is very hot add the butter, olive oil and mushrooms. Let mushrooms cook undisturbed for 2 minutes. Then add the thyme and shallots and cook, stirring occasionally, for 6-8 minutes more or until shallots carmelize and turn to a rich brown color. Lightly salt and pepper to taste. Set aside in a bowl.

Combine the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 20 seconds.

Layer the spinach, mushrooms and cheese in the bottom of the pie crust, then pour the egg mixture on top until it fills it completely without overflowing. Place on a baking sheet (in case there is overflow) and into the oven for about 40-45 minutes or until the egg mixture is firm and the top is a golden brown. Cut into 6-8 pieces. Serve hot or room temperature.

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Sweet somethings...

2010-07-24T17:21:00.000-07:00

For someone who is not much of a baker, I am onto my second baking post in a row. I guess that's the only way you can get better at something...practice, practice, practice!

This afternoon, the kids and I made some Raisin Pecan Oatmeal Cookies. They were amazing! A nice change from our usual chocolate chip.

Raisin Pecan Oatmeal Cookies

Ingredients

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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Romancing the plum...

2010-07-23T19:37:00.000-07:00

I love to read cooking magazines. My favorites are the ones with beautiful photos and art direction. Oh, and of course tempting recipes. I enjoy them like a good romance novel. Except the love affair is with food!

While flipping through the latest Martha Stewart Living the other day, I came across the most charming looking cake. The whole cake was cooked in a cast iron pan/skillet and had fresh plums fanned across the top. It seemed old-fashioned and almost...romantic!

I asked my almost-too-good-to-be-true mother-in-law to assist me with the skillet cake while I finished making dinner. Well before you know it, she was done and I hadn't done a thing to help.

We served it warm with a scoop of vanilla ice cream. The plums added a little tartness and the cake was soft in the middle, crispier towards the edge. It was wonderful. Thanks, Mom!

Plum Skillet Cake

Martha Stewart Living, August 2010

4 tbsp unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp coarse salt
3/4 cup plus 2 tablespoons sugar
1 large egg
1/2 cup low-fat buttermilk
2 ripe medium plums, thinly sliced

Preheat oven to 350 degrees F. Butter an 8 inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. Beat butter and 3/4 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet and smooth top with an offset spatula.

Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool slightly.

Cut into 6-8 wedges.

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Roasted Shrimp Salad

2010-07-22T22:27:00.000-07:00

We had my hubby's parents, aunt, uncle and cousin over for dinner tonight. I wanted to start the meal off with a salad. It had to be a show-stopper though. The first thing everyone would eat that would leave them wanting more. The Barefoot Contessa made the yummiest looking shrimp salad once that I have always wanted to try.

Well tonight was the night.

I did my usual tweaking and it turned out fantastic. I served it over some whole butter lettuce leaves on individual plates. The next time I make this (there will definitely be a next time!) I am going to put it between some good bread like a chicken salad. Or into a roll like a lobster roll. Truly delicious if you like this type of creamy salad.

Roasted Shrimp Salad

Revised by Foodism Mom from the Barefoot Contessa recipe

2 lbs (20-25 count) shrimp; peeled, deveined, rinsed in cold water and dried very well with paper towels
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
zest of 1 orange
3 tablespoons freshly squeezed orange juice
2/3 tablespoon good white wine vinegar
1/4 cup minced fresh dill (feathery leaves only)
2 tablespoons small-diced red onion
1 cup celery, small-diced (about 2 stalks)

Directions

Preheat the oven to 400 degrees F.

Place shrimp on a sheet pan with the olive oil and a good sprinkling of salt and pepper. Toss together until evenly coated. Spread the shrimp out in an even layer and roast for about 8 minutes, just until pink, firm and cooked through. Allow to cool.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If the sauce seems too thick, thin with a little more orange juice.

When the shrimp have cooled down but are still warm, add them to the sauce and toss. Add the dill, celery and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

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Start spreading the news...

2010-07-13T21:47:00.000-07:00

Not too long ago I made some delicious Roasted Eggplant Dip that was a revised version of The Barefoot Contessa's. Boy was I tickled when I found yet another recipe of hers for an eggplant spread. So of course I had to try it...and of course I had to alter it.

This is my version of the spread. I served it with whole wheat Middle Eastern flat bread & pita chips. Or try spreading some onto a sandwich. It is as healthy as it is yummy!

This is all that was left of the dip when I finally remembered to take a photo of it.

Roasted Eggplant Dip II

2 medium eggplant
1 large red bell pepper
1 medium onion, peeled
5 tsp chopped garlic
1/3 cup good olive oil
kosher salt
freshly ground black pepper
2 tablespoon tomato paste
juice of half a lemon

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, one teaspoon salt, and 1/2 teaspoon pepper. Spread them on a baking sheet. Roast for 45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, half the lemon juice and pulse 3 or 4 times to blend. Taste it. Add as much more lemon juice as you prefer. Salt and pepper to taste if necessary. Pulse a few more times to blend. You want to leave it a little chunky.

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