eat well, be happy

Roasted Chicken & Butternut Squash Soup

2012-01-12T15:20:00.000-05:00

Great for a cold, stormy day.

I love this soup because it is so f-ing easy! Oh, and tasty too, of course. If you've never broken down a butternut squash before, don't be scared. It's fairly easy once you get the hang of it. Everyone has their own way of doing it but here's a good tutorial video. Just remember to cut your squash into fairly uniform pieces so they cook evenly. Depending on how large your squash is, and how soupy you like your soup, you may have to add more chicken broth. For a heartier soup, try adding some small pasta, noodles or even rice. I like to eat this soup with some crusty toasted bread on the side. Make a double batch and freeze half for a rainy, lazy day dinner.

Roasted Chicken & Butternut Squash Soup

(4 servings)

1 medium butternut squash, peeled, cored & diced into medium cubes

1 medium yellow onion, medium diced

4 bone-in, skin-on chicken thighs

2 tbsp olive oil

salt & pepper

4 cups low sodium chicken broth

1/4 tsp ground cumin

1 lemon, zested & juiced

more lemons, cilantro, green onion, sour cream for garnish

- Preheat oven to 425F. Toss cubed squash, onion & chicken thighs

with olive oil, salt & pepper. Arrange on a sheet pan in a single layer

(you may need two sheets to hold everything- if so, place one in the top

third and another in the lower third of the oven, rotating halfway through cooking)

- Roast 30-35 minutes until chicken is cooked through and squash is tender.

- Transfer chicken to a plate to cool. Discard skin & bone, chop into desired size.

- Combine broth, cooked squash & onion, cumin, lemon zest into a large pot.

Bring to a simmer & mash the squash to your desire (use the back of your spoon

or a potato masher). Add the chopped chicken & lemon juice into

the soup, salt & pepper to taste. Add more broth if you want it soupier.

- Serve with a dollop of sour cream, a squeeze of fresh lemon juice, cilantro & green onions.

Some crusty bread on the side would be delicious as well.

Garnish to your heart's desire!

Psst! Here's a quick little tip: instead of keeping cans of chicken broth in my pantry, I keep this little jar in my fridge, "Better Than Bouillon Chicken Base". Just add 1 tsp of this paste to 1 cup of hot water et voila, instant chicken broth that allows you to make as much or as little as you need. You can also adjust the concentration of the broth by adding more or less paste. Don't you hate opening a container of chicken stock then not using all of it (then forgetting about it in the fridge...)? One jar makes about 38 cups of broth which at $5/jar turns out to be a huge money saver. You can find this little guy next to the regular chicken stock in any grocery store. Love this product!

Winter Pear Salad with Blue Cheese & Candied Walnuts

2012-01-10T20:29:00.000-05:00

Call me crazy but I love a good salad. Good = satisfying, light and tasty all at the same time. Sounds simple right? But you'd be amazed at how hard that is to find! Of the few truly memorable salads I've had lately, this is one of my favorites. It's a combo of some great winter flavors - juicy pears, candied walnuts - with tangy blue cheese and a creamy vinaigrette. Throw some grilled chicken on top and you've got a filling dinner salad.

The only thing you can really do wrong when making this salad is probably using that bland iceberg lettuce - so don't! You can also substitute a sweet apple (Fuji, Honey Crisp) for the pear. Making the candied walnuts is probably the hardest part, and it's not even that hard. Just watch the walnuts during the last 5 minutes to make sure they're not burning. Remember that they continue to cook after you pull them out of the oven. So if they're still a little sticky after 20 minutes in the oven, don't worry too much. Make sure they have good color and the sugar will crystallize once they cool down. You can always stick them back in the oven to continue cooking, but you can't un-cook something that's been overcooked. The following recipe makes a big batch but you can keep them in an airtight container to throw into other salads or to snack on.

Winter Pear Salad with Blue Cheese & Candied Walnuts

(2 servings)

2 handfuls salad greens

1 Anjou pear, cored and sliced

2 tbsp crumbled blue cheese

1/2 cup candied walnuts

Grilled & sliced chicken breast (optional)

Dijon vinaigrette

- Divide all the ingredients onto two plates. Dress with the vinaigrette & enjoy!

Candied Walnuts

(2 1/2 cups, ~10 servings)

10 oz walnuts

3/4 cup powdered sugar

1 tsp kosher salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

- Preheat oven to 325F. Line sheet pan with parchment paper/foil.

- Bring water to a boil. Boil walnuts for 2 minutes. Drain well.

- Mix together powdered sugar, salt, cinnamon & nutmeg in large bowl. Set aside.

- Toss cooked walnuts with sugar mix until evenly coated. Spread mixture out onto prepared sheet pan in one layer.

- Bake for 20 minutes, stirring after 10 minutes. Remove from oven and cool completely. Gently break apart with your hands. Store in an airtight container at room temperature.

Dijon Vinaigrette

(4 servings)

1 tsp Dijon mustard (grainy)

1 tbsp apple cider vinegar

1/4 olive oil

salt & pepper to taste

- Whisk everything together until creamy. You can easily halve this recipe for 2 salad servings.

How To Make Vietnamese Coffee

2011-09-24T19:39:00.000-04:00

Nectar of the gods! One taste and you'll be addicted. Next time you go to grab a bowl of pho, order one of these (I prefer it over ice) and I promise you won't regret it.

Everything you need to make Vietnamese coffee at home is usually available at Asian grocery stores. One pound of ground Trung-Nguyen coffee, a can of sweetened condensed milk (get the non-fat) and a filter will run you about $20.

LOVE (in liquid form)!

Roasted Eggplant and Tahini Pizza

2011-09-14T02:34:00.002-04:00

Psst! Want to know a secret? My secret weapon when it comes to whipping up quick and delicious everyday dinners? Ready? Okay... here it is:

Trader Joe's.

Yup. He and I have been getting to know each other pretty well these past few months. Well, getting reacquainted, really. Oh how I've missed you old friend!

The most profound cooking lessons I've learned these past few years is that I don't have to make EVERYTHING from scratch to have a great meal. Hey, I get it. You're tired after a long day at work and the last thing you want to do is boil chicken bones to make stock for your soup. That's more of a weekend project for those of us who are so inclined. After a stressful day of work, the best release is to sit back and enjoy a healthy & delicious meal with loved ones. So why not give yourself a break and invest in some yummy kitchen helpers. Not only will it help you put together complete meals in half the time, it will also allow you to be a little more creative - think on the fly - when you have such a wealth of options available. Honestly, that's how dinner comes together most nights at our house.

For this pizza, I used a pre-made whole wheat dough from Trader Joe's. Actually, I bought the dough several weeks ago and kept it in my freezer until I needed to use it. Just let it sit out on the counter for a few hours until it's thawed through. It's okay if the dough sits out, gets warm and starts to rise - that's exactly what you want! You could also let it thaw in the fridge overnight if you're thinking that far ahead. Or soak it in a bowl of hot water for about 20 minutes, which is what I did this time. Options galore. I also found a small tub of Tahini Spread at Trader Joe's. Tahini spread! The original recipe calls for making your own spread but as it turns out, Trader Joe already made it for us. Now ain't he a swell fellow?

Other TJ products I love: garlic naan, potstickers, vegetable quinoa, frenched rack of lamb, individually packaged organic chicken breasts, sweet potato fries... I either buy a lot of their frozen items or I buy meats and freeze them for later. Second most profound cooking lesson I've learned: the freezer is an often under-utilized appliance! I think I'll have to start a page for tried and true TJ products and include suggestions for how you can utilize them. And I love that they have new things to try all the time!

Are you excited for your next TJ trip yet?

Roasted Eggplant & Tahini Pizza

half container of Trader Joe's Tahini Spread (or make your own)*

lemon juice (optional)

1 package Trader Joe's whole wheat pizza dough (or make your own)

1 eggplant, peeled & cut into 1/2 inch cubes

1 tbsp extra virgin olive oil

1 tsp dried Herbs de Provence (sub: dried oregano, thyme)

1 small red onion, thinly sliced

1/3 cup crumbled feta

fresh thyme

salt & pepper

cornmeal

Preheat oven to 500^F. Thin out the tahini spread with a squeeze of lemon juice (optional).

Set aside.

Toss cubed eggplant with olive oil, salt & pepper, dried herbs and onions.

Spread out in a single layer on a large baking sheet. You may need to use two baking sheets or roast in two batches. Don't overcrowd the baking sheet - give those guys a lot of room so they can roast, or else they'll just steam.

Roast 15 minutes.

Roll out the dough (there are some instructions on the package)**. Place dough on a baking sheet generously coated with cornmeal. The cornmeal should almost completely cover the baking sheet - this prevents the crust from sticking to the sheet and also gives it that crunch on the bottom. Spread the tahini mix onto the crust. Then top with eggplant & onion mix, sprinkle with feta & fresh thyme. Drizzle with olive oil.

Bake 10-15 minutes until edges are crisp.

*tahini spread: 3 tbsp tahini, 1 tbsp lemon juice, 1 minced clove garlic, salt & pepper. mix together.

**you could also work the dough right in the sheet pan. give the pan a generous covering of cornmeal. flour your hands and the dough, place on the sheet with the cornmeal. starting from the middle, push and knead the dough towards the edges of the pan, working clockwise. let the dough take any shape it wants, it doesn't have to be perfect - just as long as there are no holes and it is of fairly uniformed thickness.

Chicken Satay with Coconut Rice, Black Beans & Mango Salsa

2011-09-08T19:52:00.000-04:00

Hi. Need ideas for dinner tonight? Okay then, make this chicken satay and serve it with coconut rice and maybe some black beans and a mango salsa. Or make a shopping list and buy all the ingredients you need for this dish on your way home from work tomorrow. Great way to end the work week, I'd say.

This chicken satay recipe comes from the Steamy Kitchen blog - a place I often go for reliable quick dinner ideas. I'm not sure where the coconut rice recipe came from. There was a lot of searching and editing and adding before I decided on this final combination of ingredients. The mango salsa is STUPID easy. The hardest part is probably picking mangoes of the correct ripeness/firmness - overly ripe mangoes will turn the salsa into slop (yuck!) and unripe mangoes will just make it sour. Anyway, the best solution is to buy some unripe mangoes and let them sit on your counter for a few days until they're perfect.

Would you like to know my secret for perfectly cooked beans in no time? They come in a can.

Chicken Satay

4-6 servings

2 pounds boneless chicken breast

2 garlic cloves, minced

1 tsp grated ginger (or 1/4 tsp powdered ginger)

1 tsp rice vinegar

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp peanut butter

2 tsp sesame oil

bamboo skewers, soaked in water about 30 minutes

handful cilantro, chopped

1 lime, cut into wedges

Soak bamboo skewers in water about 30 minutes. Meanwhile...

In a large bowl, combine the garlic, ginger, vinegar, soy sauce, sugar, peanut butter and sesame oil. Whisk with a fork until all ingredients are well incorporated. Set aside.

Slice the chicken breasts into long, thin strips. Add to marinade, mix well and let marinate at least 30 minutes or overnight.

Make the coconut rice and mango salsa (recipes below) while the chicken marinates.

When chicken is done marinating, preheat the grill to medium-high heat. Thread the chicken strips onto the bamboo skewers. (Check out the Steamy Kitchen post for beautiful pictures illustrating how to cut and thread the chicken strips onto the bamboo skewers)

Grill the chicken about 4 minutes per side, depending on the thickness. Plate, squeeze some lime juice over top and sprinkle with cilantro.

Coconut Rice

4 servings

1 1/4 vegetable broth or plain water

1 cup coconut milk

1 cup basmati rice or other short grain rice

pinch of salt (optional)

pinch of sugar (optional)

Combine broth/water and coconut milk in a medium sauce pot. Whisk together. Bring to a boil over medium high heat

Add the rice, reduce heat to a simmer. Cover and let simmer 15-20 minutes or until all the liquid is absorbed and rice is tender. Stir every 4-5 minutes to prevent rice on bottom from burning.

If using plain water, add a pinch of salt (to your taste) to the rice while it simmers. Pinch of sugar may also be a good idea. The seasoning can also be adjusted once the rice is done cooking.

Cover & keep warm until ready to serve. Garnish with chopped cilantro.

Mango Salsa

2-3 servings

1 large ripe, but firm, mango, medium diced

1/4 red onion, finely diced

1/2 lime, juiced

cilantro, chopped

salt & pepper

Mix everything, except the lime juice, together in a small bowl. Add a little bit of lime juice, taste, add more if needed. The salsa should be more sweet than sour. Let sit 5-10 minutes so all the flavors can meld.

Dipping sauce ideas:

1. Make a little extra marinade and set some aside for dipping before adding the chicken to the marinade. (WARNING: don't use the used marinade for dipping - never, ever!). Thin it out with a splash of water if you want and add some Sriracha sauce if you like things spicy. I do.

2. Mix some soy sauce with a squeeze of lime/lemon, sesame oil and (again) Sriracha.

The Affects of Soda Consumption on Our Bodies

2011-09-05T16:37:00.001-04:00

I'm a notorious soda addict. I just can't control myself when it comes to soda. That's why I never buy it from the grocery store - I know I'll consume the entire 2 liter bottle in 2 days flat. So here's a little reminder for me and the rest of us of the ill effects of soda. Soda should not be used as a substitute for water!

Via: Term Life Insurance

French Food Porn

2011-08-12T19:32:00.001-04:00

So here it is - food porn from our recent trip to France. We spent most of our time in Paris, mainly for the French Open, and practically ate our way through the city. That's what I call the perfect vacation. Many of the places we visited were sourced from David Lebovitz's list of favorite spots. He's also got a ton of other travel and food related advice if you're planning to make a trip to Paris in the future.

Another great Paris guide is the "Free and Frugal, Paris" app for iPhones. Tons of great suggestions for what to see, do, eat - and for cheap! One of the app's best feature is the option to sort activities by neighborhoods. So say you find yourself in the 18th arrondissement and you're dying for a bite to eat. Just open up the app and swipe through it's list of cheap eats in the 18th!

Before making it to Paris, we stopped in Nancy to visit Jason's friend Skylar who he knows from DLI. Sky and his wife Sharon were nice enough to let us stay with them for the weekend. We had a great time just hanging out in town, making dinner in their massive (by French standards) kitchen, smoking hookah out on the patio next to the fire pit and cuddling with their two pups, Machiato and Bailey. You know, living the typical, take-it-easy, French kind of life.

On Sunday we went down to the local boulangerie to pick up some bread and of course, macaroons! They had a delicious assortment of uniquely flavored macaroons and other sugary goodies. Oh, be still my heart!

Then it was off to Paris on the TGV high speed train for more amazing food to stuff in our faces.

My most memorable meal in Paris was at Chez Dumonet (117 rue Cherche-Midi). We originally went there for the duck confit, which David thought was the best in Paris. Honestly, the duck was just OK. But the boeuf bourguignon! OH MY GOD THE BOEUF BOURGUIGNON! Admittedly, this was my first time having boeuf bourgignon but holy crap it was the most amazing thing I ate the entire trip! Rich, tick, tender and bursting with flavor. Even Jason, who notoriously does not like any kind of stewed meats, had to admit it was amazing. And to top it off, it's served with a side of fresh tagliatelle pasta swimming in a bowl of thin cream. So good. Felt a little sinful eating something THIS good.

I have since sworn to remake this dish at home, even if it takes me years to find and tweak the perfect recipe. David, could you help a girl out here? Perhaps you could speak to the chef, chef to chef? Yeah? OK, thanks!

Then there were the crepes. Well, galettes & crepes, to be exact. At Creperie Josselin (67 rue Montparnasse & 59 rue Montparnasse [the petit version]) the galettes and crepes are made by real Bretons from the Brittany region of France. So in the traditional Breton way, you first eat a "galette complete" which has cheese, egg and ham wrapped in a buckwheat flour pancake. Galettes are made with buckwheat flour and filled with savory items. You eat that while drinking your warm apple cider (alcoholic, mind you). Then you order your crepe (sweet), which is made with regular white flour instead of buckwheat. Usual choices are a crepe of butter and sugar, a crepe filled with a fruit jam, or a crepe with melted chocolate. Not a banana in sight!

If you love to shop name brands and you've been to Paris, then I'm sure you've heard of the Galeries Lafayette. It's the Parisian version of a high end shopping mall. Expect, in the Parisian version, high end shopping mall means three separate buildings, one for Women (9 levels), one for Men (4 levels) and another entirely for Home Goods (5 levels). Yes, it is a sort of fashion Nirvana.

Foodies, fear not. On the second level of the Men's Store, there is a WHOLE FLOOR of gourmet foods! Lots of French specialties but also specialties from all over the world. The best of the best. I won't deny that we spent several hours and a wad of Euros here... A must for food fiends!

Japanese inspired macaroon desserts

GIANT tub of Nutella!

The real Iberico ham

Au Levain d'Antan - the bakery that won the "Best Baguette in Paris" award for 2011. Yes my friends, every year there is a contest in Paris to determine which bakery and baker makes THE best baguette. The winner then has the great honor of supplying the French President and his staff with their daily bread for a whole year.

The smell of fresh baked bread is one of those things that instantly makes me salivate. And my favorite is, of course, the baguette. Growing up in a traditional Vietnamese home, the baguette is really the only kind of bread I ever ate. So perhaps there is a bit of nostalgia that goes along with the eating of it. But whatever the reasons, I just can not resist that crunchy, chewy crust and soft, airy innards.

Lunch back at our studio

And in typical French style, there is a formagerie down the street from the boulangerie. With baguette in tow, we went in to browse the selection of fresh, stinky, delicious cheese. We left with a wedge of Comte, which is a hard cheese that tastes almost like Parmesan, and a round of Saint-Felicien - which our friend Sharon had just introduced us to. I'm not a big cheese eater, and I really don't like soft cheeses that tend to get runny, but I LOVE the Saint-Felicien! If anyone knows where I can get some in the LA area, please contact me immediately! And that's all I have to say about that.

I may or may not have a slightly unhealty facination/addiction to all kinds of grotesque force meats. Most notably, pates and terrines. I don't know why. I just do. We had a late dinner at La Regalade Saint-Honore (123 rue Saint-Honore) and our waitress brought out a starter of the house made terrine and cornichons. I also devoured the entire terrine - seriously. If that was all there was to dinner, I would have been a happy camper. Jason was not a fan of the mineraly blood flavor of the terrine but I was all for it. More for me!

House made terrine

House made cornichons

Golly. Now I'm hungry and I miss France. Have to stop looking at these pictures!

Cocoa Brownies with Browned Butter & Pecans

2011-02-13T09:02:00.003-05:00

Thank you, Bon Appetit, for these amazing brownies! By far, the best homemade brownies I've ever tasted. The original recipe calls for walnuts, but I didn't have any on hand so I subbed in pecans. Browning the butter beforehand gives these brownies a deep & rich flavor. And my favorite part? The thin, crackly crust that forms on top. To. Die. For.

These are super simple to make. The hardest part is probably trying to line the baking dish correctly. So if you haven't planned anything for V-day, make a batch of these and call it a day. He/she can't help but be impressed.

Cocoa Brownies with Browned Butter & Pecans

(makes 16)

Nonstick vegetable oil spray

10 tbsp unsalted butter, cut into 1-inch cubes

1 1/4 cup sugar

3/4 cup unsweetened cocoa powder, leveled

1/4 tsp salt

1 tsp vanilla extract

2 tsp water

2 large eggs, chilled

1/3 cup + 1 tbsp all purpose flour

1 cup pecan/walnut pieces

Position rack in bottom third of oven and preheat to 325F. Line 8x8x2-inch baking pan with foil (I used two separate pieces), pressing foil firmly against pan sides and leaving 2-inch overhang on all four sides. Coat foil with nonstick spray.

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.

Meanwhile, combine the sugar, cocoa, salt, vanilla and water. Once butter has browned, immediately add to this mix and stir to blend. Let cool 5 minutes. Add eggs, one at a time, beating vigorously after each addition. Add flour and stir until just blended. Beat vigorously for 60 strokes. Stir in nuts. Transfer batter to pan and spread out evenly.

Bake brownies until a toothpick inserted into the center comes out almost clean (a few moist crumbs is OK), about 30-35 minutes. Cool in pan on a cooling rack, about 30 minutes. Using foil overhang, lift brownies from pan and cut into 16 pieces.

Linguine with Chicken Ragu

2010-11-30T12:48:00.002-05:00

This is one of my favorite cookbooks. Sadly though, it's been tucked away in a bookcase in the back hallway and practically forgotten. I think it's been sitting there, unopened, since we moved in to this apartment almost a year and a half ago! I recently re-discovered this little treasure when I was craving a quick and simple meaty pasta sauce and remembered about a chicken ragu recipe in this book.

On some level, I think Giada and I are kindred spirits. I know! Sounds crazy and creepy but let's look at the facts: She's Italian - I love Italy; She grew up in LA - I grew up in LA; She attended UCLA - I attended UCLA; She majored in Anthropology - I MAJORED IN ANTHROPOLOGY. And we both love all things food and cooking related. Coincidences? I beg to differ. And if you know me at all, you know I have a borderline unhealthy addiction to pastas of all shapes and sizes (except maybe macaroni & cheese...).

So here's the recipe. Go make it. It's delicious and easy - doesn't involve any fancy ingredients or complicated techniques. Make a double pot even, and freeze it in small portions so you'll always have a hearty dish on hand. Just boil up some pasta and dinner is served!

Linguine with Chicken Ragu*

6 main-course servings

2 tbsp olive oil

1 1/2 lbs boneless, skinless chicken thighs, finely chopped

1/2 cup finely chopped shallots

1 tbsp minced garlic

2 tsp finely chopped fresh rosemary

2/3 cup dry white wine

4 cups marinara sauce

salt & pepper

1 lb dried linguine

1/2 cup freshly grated Parmesan cheese

Heat oil in a large skillet over medium-high heat. Add chopped chicken and cook until the juices evaporate and chicken is golden, about 10 minutes. Add the shallots, garlic and rosemary and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. Bring to a simmer. Reduce heat to medium-low and simmer gently until the flavors blend, at least 10 minutes and up to 1 hour, slightly covered.
Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook, stirring often to prevent pasta from sticking together, until tender but firm to the bite (look at package instructions for timing). Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten if necessary.
Transfer the pasta to a large serving bowl, sprinkle with Parmesan cheese, and serve.

* A traditional ragu uses less popular/less tender pieces of meat and is slowly cooked for a long period of time to tenderize the meat and develop flavors. In this recipe, Giada uses chicken thighs to mimic the rich flavor while drastically cutting down the cooking time.

Get the book for more simple and delicious meals. Her other cookbooks are also fantastic.

Raspberry Buckle

2010-11-10T18:54:00.002-05:00

Simple and delicious. What more could you ask for?

This is a Martha Stewart recipe that I adapted slightly. I really just changed the cooking time because I used a different size dish than what was called for. The trick is to watch the batter as it bakes. Once the top starts to brown, it's time to check if the batter is done baking. The easiest way to do this is with a toothpick. Insert your fancy cake tester (the toothpick) into the center of the cake - all the way through - and pull it out. If it comes out clean - it's done! If it comes out with gooey batter or large chucks of crumbs, let it bake another 5 minutes or so then check again. I ended up baking the buckle for 25-30 minutes.

I used my fresh CSA raspberries but you could probably use frozen berries if you can't find anything fresh at the market. Note that frozen berries (don't defrost!) may completely disintegrate into the batter - but that sounds kind of delicious to me... Serve warm with whipped cream or vanilla ice cream. The edges get all brown and crispy - drool!

This was so easy it was kind of ridiculous! Please go make it right now. Please.

Raspberry Buckle

serves 6

1/2 cup (1 stick) unsalted butter, at room temperature + more to grease the dish

1 cup granulated sugar

3 large eggs

1 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

2 containers (1/2 pint each) raspberries (about 2-3 cups)

whipped cream, optional

vanilla ice cream, optional

Preheat oven to 350F. Butter a 9x12 baking dish with the extra butter.
In the bowl of an electric mixer (or with a hand mixer) cream the room temperature butter and sugar until fluffy. Add eggs, one at a time, until well combined.
In a separate bowl: whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mix into the wet ingredients until just incorporated.
Spread batter evenly into the buttered dish. It will seem like you don't have enough batter, but don't worry - it bakes up a lot! Scatter raspberries on top of the batter. Bake 25-30 minutes until the top is browned and a toothpick inserted into the middle of the cake comes out clean. Let cool 10-15 minutes. Serve warm with whipped cream or ice cream.

Blueberry Muffins with Crumb Topping

2010-09-19T22:41:00.005-04:00

Today we had a perfect Sunday morning. The skies were clear and the air was cool. We opened the windows as wide as they would go and let the breeze rush in. The morning was serene, beautiful - simply perfect.

And to top off this perfect morning, I baked some delicious blueberry muffins for breakfast. They are simple and quick to make, which is ideal when you're trying to enjoy such a lovely morning! Just gather, mix, stir and bake. And in less than 30 minutes you can kick back in your favorite reading chair, stare out at those baby blue skies and savor that warm and gooey blueberry muffin.

I used fresh, local blueberries that we hand picked a few weeks ago. But you could easily substitute frozen berries - just don't let them thaw out before mixing into your batter. I would also cut the amount of crumb topping in half (although original quantity is listed below) unless you like a LOT of crumble.

Easy and delicious. Perfect for a perfect Sunday morning. Enjoy!

Blueberry Muffins with Crumb Topping

found at Honey & Jam

makes 12 muffins

for the muffins:

1 1/2 cups all purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk (or less)

1 cup fresh blueberries

for the crumb topping:

1/2 cup brown sugar

1/3 cup all purpose flour

1/4 cup cold butter, cubed

1 1/2 tsp ground cinnamon

Preheat oven to 400F. Grease or line muffin tin.
In large bowl, whisk together the dry muffin ingredients: 1 1/2 cups flour, 3/4 cup white sugar, 1/2 tsp salt and 2 tsp baking powder.
In a 1-cup liquid measuring cup, mix the wet muffin ingredients: 1/3 cup vegetable oil and 1 egg. Then add enough milk to fill to the 1-cup mark. Whisk together.
Combine wet ingredients with the dry, mixing until just combined. Gently fold in blueberries. Scoop into prepared muffin tin, filling almost to the top.
Crumb topping: with a fork, mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 tsp ground cinnamon. Sprinkle over muffins before baking.
Bake 15-20 minutes or until done. At 15 minute mark, check if muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, it's done. If not, bake another 5 minutes.

These muffins freeze extremely well - for times when you don't want to bake a whole batch or for times when you're just planning ahead. Scoop the batter into the prepared muffin tin, top with crumble mixture, cover with plastic wrap and pop into freezer for several hours. Once frozen solid, remove them from the muffin tin and store in a freezer bag or large tupperware container. They can be baked frozen (no need to thaw) inside the muffin tin, just add 5-7 minutes to original bake time.

Nothing to Eat for Breakfast

2010-06-25T12:04:00.001-04:00

6:55am
J: "Anything to eat for breakfast?"
L: "Nope."
J: "... cereal?"
L: "Yup."

7:20am
J: "Hey, we have bagels?"
L: "I'll toast it for you."

7:30am
J leaves for work with toasted stale bagel tucked inside his tummy.

9:30am
L: "Gosh, I'm really hungry. What can I whip up?"

9:45am
L: "Mmmm, this is delicious! Wonder how J's doing with that stale bagel in his tummy? [Giggles to self] Maybe I should make him this for breakfast tomorrow..."

Proceeds to devour breakfast burger.

Moral of the story: Always take a gander in the fridge & pantry - and take a moment to think creatively - before deciding there is nothing to eat at home... =P

For this impromptu breakfast, I simply gathered items I already had laying around (mostly leftovers). Instead of burger buns, substitute any other kind of bread: sandwich bread, sliced French bread, stale bagel, English muffin, etc.. Make the same kind of substitutions for the deli meat & cheese - anything will do! However, I do highly recommend using the avocado coated in a squeeze of lime juice. It freshens up the dish while also adding a creamy richness without the extra fat.

Open Faced Breakfast "Burger"
(1 serving)

1 burger bun, split & toasted
2 eggs
1 tbsp apple cider vinegar (or regular white vinegar)
   few slices deli meat, your choice (I used turkey)
1/4 of an avocado, sliced into about 4 wedges, tossed with a squeeze of lime juice
   squeeze of lime juice
2 slices deli cheese, your choice (I used Swiss)
   grated Parmesan cheese
   salt & pepper

Poach the eggs:

In small saucepan, bring about 2 inches of water & 1 tbsp vinegar to a boil. Meanwhile, crack the eggs into 2 separate small bowls, careful not to break the yolks.
Once water comes to a boil, turn off the heat. Gently slip the eggs into the water & cover with a lid. Set timer for 4 minutes. If you don't like your eggs runny, set timer for 4 1/2 - 5 minutes for a well done yolk.
Use a slotted spoon to scoop out the eggs once they are done.

Put together the "burger":

Toast bun halves in a regular ol' toaster to desired toastiness.
Top toasted bun halves with deli meat, avocado, cheese and poached egg on top. Sprinkle salt, pepper and Parmesan cheese on top of the eggs while still steamy.
Eat with ketchup or any other kind of condiment - or eat plain.
Proceed to devour your breakfast!

Maple-Chipotle Hot Wings

2010-01-21T16:59:00.011-05:00

Oh my, these babies are so good that I'm tempted to make them again tomorrow!

When I saw this recipe for hot wings in Food & Wine I knew I just had to make them, for several reasons. Firstly, because I made some chicken wings awhile back using a blogger recipe which turned out to be only mediocre. I needed to find a better recipe! Secondly, I already had all the ingredients on hand- expect the chicken wings, which was easily remedied. Thirdly, I'm always looking for ways to use up my chipotle peppers. They come in a little can packed with adobe sauce. One can usually contains between 4 and 6 peppers but they're extremely potent so I'll use one (for my chili recipe) and put the rest in the freezer for times like these. Ah, three birds with one stone - that's how I like to cook!

I made several changes to the original recipe, as usual. I used my favorite hot sauce, Tapatio, instead of the Frank's Red Hot (never heard of it) that the recipe called for. I also cut the amount of hot sauce down to 1/2 - 1 tablespoon since Tapatio's got some serious kick. But add as little or as much as you'd like. I used 1/2 tablespoon and they came out mild (but I like things spicy). Then I cut the amount of butter down to 1 tablespoon since I didn't feel it was extremely necessary. You could probably get away with cutting it out all together. The butter seems to be there just to help the sauce coat the wings.

I thought it was a little excessive when the recipe called for roasting the wings at 500F for forty-five minutes. But hey, what do I know, right? So I went along with it. Around the 35-40 minute mark, when I opened the oven door to turn the wings for a second time, the smoke detector went off! I immediately pulled them out of the oven, shut the door and turned it off. My apartment unit has fairly high ceilings (loft-style) so I had to climb onto a step ladder and use my tennis racket to poke at the detector until it turned off. Even after I was able to turn it off, the detector continued to emit high pitched squeals every few seconds for the next half hour. Luckily, it was the middle of the day and no neighbors were home to complain :). I have to say though, the wings came out extremely crispy without having to be fried in oil. So as a word of caution, you may want to open all your windows and doors or turn off the smoke alarm before making these wings.

But trust me, they're worth it.

Maple-Chipotle Hot Wings
(serves 2-3 people, with sides)

adapted from Food & Wine, February 2010

2 tbsp all-purpose flour
1 tsp salt
1 tsp dried sage
2 lbs chicken wingettes and drumettes*
1/2-1 tbsp Tapatio hot sauce
1 tbsp unsalted butter, melted
1 minced chipotle pepper, from can
2 tbsp pure maple syrup

Preheat oven to 500F. Line baking sheet with foil and spray with vegetable oil.
In a bowl large enough to hold the chicken, mix the flour, salt and dried sage. Add the chicken and toss to coat. Spread chicken on prepared baking sheet in a single layer and spray with vegetable oil. Roast chicken for 35-40 minutes, turning once or twice, until skin is browned and crispy.
Meanwhile, in another bowl large enough to hold the chicken, mix together the Tapatio sauce, melted butter, chipotle pepper and maple syrup. Once the chicken is done roasting, add it to the hot sauce mixture and toss several times to coat evenly. Serve while still warm.

*a chicken wing is cut into three parts: 1) the tip - this is discarded, 2) the wingette - the middle section with the two connecting bones and, 3) the drumette - the part that attaches to the rest of the body and looks like, well, a miniature drumstick. Wingettes and drumettes are usually sold separately but I've found them packaged together before. Or, you could buy whole wings and section them yourself. You'll need a knife/cleaver that is sturdy and has some weight to it.

Print the recipe

White Wine Coq au Vin

2010-01-13T20:26:00.013-05:00

...le sigh...

As of this morning, Jason has officially set sail on the U.S.S. Baton (LHD 5) headed to Haiti for disaster relief. Everything happened so quickly that it hasn't really set in yet that he could be gone for 30 days or more. It was literally 1) earthquake hits Haiti, 2) that night, command calls and says he's potentially going so be prepared and then, 3) next morning, command says he and his team are definitely going so pack up all your gear and get ready to sail tonight! The Haitians need all the help they can get right now so it makes me proud that he'll be there to assist - even if it means I'm here by myself (with Bugsy). Let's just keep our fingers crossed that Jason and everyone else going to Haiti to help out will be able to do some good and then come home safely. We miss him already.

At least I was able to make him one last home cooked meal before he left. I got this recipe from the January edition of Sunset magazine. I was out of celery though, so I ran down to my local grocery store and would you believe it? NO celery! I was not about to run around town looking for celery so I just cut it out of the recipe, which still turned out really well. If you're making this at home, I would recommend using the celery or some other hearty vegetable. It was a little too meaty without the additional veggie component.

The original recipe specifically calls for Chardonnay but I just used a bottle of Sauvignon Blanc I already had open. You could probably use any kind of white wine for this. But make sure it's something half way decent - something you would happily drink - because it's a major component in the flavor profile of this dish.

Let it simmer away until it thickens and becomes slightly creamy.
Serve with fresh, crusty French bread et voila!
Deliciousness.

White Wine Coq au Vin
print this recipe
(serves 4)
from Sunset magazine, January 2010

4 1/2 tbsp flour
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 tsp herbes de Provence
4 slices bacon (1/4 lb.), chopped
1 1/2 lbs. boned, skinned chicken thighs (about 2 1/2 lbs. from bone-in, skin on), cut into 1-inch chunks
2 tbsp olive oil
1 1/2 cups peeled baby carrots (or regular carrots, chopped into 1-inch sections, then cut in half lengthwise)
3 stalks celery, cut into diagonal slices
1 medium onion, chopped
1 1/3 cups Chardonnay (or any white wine)
2 cups reduced-sodium chicken broth
1/2 cup lightly packed flat-leaf parsley sprigs
1/4 cup lightly packed fresh tarragon sprigs (optional)

In a plastic bag or medium bowl, mix flour with 1/2 tsp salt, 1/4 tsp pepper, and the herbes de Provence; set aside.
In a 5- to 6-quart pan or Dutch oven over medium-high heat, brown bacon, stirring occasionally, 6-7 minutes. Meanwhile, coat half of the chicken in the flour mix by shaking it in a plastic bag or tossing it around in a bowl.
With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3-5 minutes. Transfer to a plate. Repeat with remaining chicken (coating in flour beforehand), adding oil to pan as needed.
Add vegetables to pan with remaining salt and pepper and saute until onion is golden, about 5 minutes. Meanwhile, add wine and broth to a saucepan and bring to a simmer; cover to keep warm.
Add warmed wine/broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender and sauce has thickened, about 15 minutes, stirring occasionally. Meanwhile, coarsely chop parsley and tarragon (if using). Stir into stew before serving. Serve with french bread.

This is not a traditional coq au vin, but Sunset's fresher version of a French classic. Coq translates as "rooster", but I'm pretty sure the French don't discern between males and females in their recipes. And vin, of course, translates as "wine"! Mmm, rooster with wine... Sounds delicious doesn't it?

Happy eatings! :)

Donate to the Clinton Foundation's Haiti Earthquake Relief fund.

Dreams DO Come True

2010-01-12T21:42:00.004-05:00

Oh, hello there. Please, allow me to introduce myself. I am a newly acquired, but gently used, KitchenAid Stand Mixer from the Classic Series. You know, that's the series that came before the new, slightly larger, slightly more powerful Artisan Series. But really, I can do anything they can do (better).

My previous owner no longer had a need for me. Not because I'm not useful, but because she didn't have many uses for me (pity, I know). Buy anyway, she listed me on Craig's list and WHAM! Just like that I was snatched up by someone who'd been dreaming of owning a stand mixer for years and year. Yup, that's how totally awesome I am - I can make dreams come true for a very low price ($75).

So now I'm sitting in my very own corner on this person's kitchen counter. No more dark, dusty kitchen pantry for me! I haven't seen any action yet in this new place, probably because I've lost my flat beater and whisk somewhere over the years. But my new owner has many a lofty plans for me and I can't wait to get my gears going again! Great things are going to come from this partnership - I can just feel it.

2010 is looking like a great year :)

2010

2009-12-31T22:32:00.004-05:00

Happy New Year, everyone!

Jason and I have been away in California spending Christmas with our families. It was great to be near all the people we love during the the holidays. Not to mention the weather was incredible! What more could we ask for?

Now we're back in Virginia and about to ring in the New Year with a quiet evening at home. Fresh baked M&M cookies and a chilled bottle of French Champagne.

We wish everyone the best of luck in the coming year. Come on 2010, let's make it a good one!

Spaghetti Squash Gratin

2009-12-17T09:34:00.009-05:00

My first spaghetti squash! I have to admit, I was pretty sure I'd enjoy this new product even though I never tasted it before. I pretty much like all things coming from the squash/gourd family - cucumbers, zucchini, butternut squash, pumpkins and now spaghetti squash :)

The spaghetti squash is a kooky little thing. In its uncooked form it looks like any other large winter squash - thin outer shell, firm flesh and seeds in its center. Once cooked, however, its flesh separates into individual strands, like spaghetti, instead of just turning soft. Hence, its spaghetti name!

I was really happy that this gratin wasn't overly cheesy or creamy. You could really taste the squash in it. I mean, why cover up such a tasty ingredient with so many other extras that will just mask its naturally delicious flavor? And the layer of Parmesan cheese on top turned brown and bubbly and crispy. YUM! I definitely recommend you try this gratin. It would make a great vegetarian side dish for any holiday pot lucks you might be attending (or throwing).

I served this gratin as a second side dish to grilled pork chops. The first side dish was green beans sauteed with caramelized onions. But more on that later.

Spaghetti Squash Gratin

(serves 6 as a side dish)

adapted from Nicole's recipe over at Pinch My Salt

1 spaghetti squash (about 4.5 lbs)

2 shallots, minced

2 cloves garlic, minced

1 tbsp butter

0.5 tsp dried thyme

0.5 cup heavy cream (or sub whole milk)

2 tbsp sour cream (I subbed w/ buttermilk)

1 cup freshly grated Parmesan cheese, divided

salt & pepper to taste

Preheat oven to 375F. Grease a small baking dish with butter or cooking spray.
Prepare the spaghetti squash: Split in half, lengthwise. Scoop out seeds & stringy flesh, discard. Drizzle with olive oil, sprinkle with salt & pepper and message seasoning into the flesh with your fingers. Place on baking sheet, cut side up, and bake until lightly browned and fragrant, about 50 minutes. When pierced with a fork, the flesh should give minimal resistance, but not be completely soft and mushy. Remove and let cool.

Meanwhile, melt butter over medium heat in a medium skillet. Saute the shallots until softened, about 4 minutes. Add the garlic and cook another minute until fragrant. Remove from heat and place in a large mixing bowl. Add thyme, heavy cream (or milk), sour cream (or buttermilk) and half of the Parmesan cheese.
Shred the flesh of the spaghetti squash with a fork. It should easily come away from its shell and separate into individual strands. Add to mixing bowl, season with salt & pepper and toss everything together (just a touch more salt will do here, since the Parmesan cheese is naturally salty). Pour mixture into greased baking dish. Top with remaining 1/2 cup Parmesan cheese.

Bake, uncovered, 20-25 minutes until cheesy top is browned and bubbly. Remove and let cool slightly before serving.

Banana Oat Muffins

2009-12-08T08:20:00.004-05:00

I got this recipe over at honeyandjam where she's got some very beautiful pictures of the muffins (much nicer stuff than what I can get with my iPhone). They're very hearty and not overly sweet or banana-y, which I like very much. Great for a quick morning breakfast - something I struggle with everyday! Although I've never tried this myself, you could, technically, mix the batter the night before, fill the muffin tin, cover and refrigerate over night and then just bake them off in the morning. I just baked them the night before and warmed them up in the morning. You could do that too.

They can be eaten plain or smeared with honey or jam or, my favorite, nutella! I topped my muffins with a few chocolate chips before baking instead of mixing it right into the batter. I didn't want there to be too many chocolate chips that they overpowered the banana flavor. But if you like your banana muffins chocolaty, I suggest mixing about 1/4 cup of chocolate chips into the batter before filling the muffin tin.

Banana Oat Muffins (with Chocolate Chips)
makes exactly 12 muffins

adapted slightly from honeyandjam

1 cup all-purpose flour*
0.5 cup whole wheat flour*
1 cup rolled oats
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 egg, lightly beaten
3/4 cup milk
1/3 cup veggie oil
1 tsp vanilla extract
1 cup mashed bananas
up to 1/4 cup chocolate chips (optional)

Preheat oven to 400F.
In a medium bowl combine: flours, oats, sugars, baking powder, baking soda and salt.
In a large bowl combine: egg, milk, oil and vanilla extract. Add bananas and mix thoroughly.
Add flour mixture into banana mixture in batches, about 3, until just combined. If using chocolate, add them now and mix until evenly distributed.
Line a 12-cup muffin tin with paper cups (or grease with cooking spray). Fill to the top with the batter. Should be just enough batter for 12 muffins.
Bake 18-20 minutes until tops are browned and a toothpick inserted into the middle of a muffin comes out clean. Let the muffins cool slightly in the tin about 5 minutes then turn out and cool completely.

Happy baking!

*you can use just whole wheat flour or all-purpose flour or a combination of both like I did here. just remember to keep it at 1.5 cups total of flour.

Cinnamon Covered Chocolate Chip Cookies

2009-12-07T10:50:00.003-05:00

DECEMBER?! What in the world happened to November?!

Well, let's see... Some girlfriends from California came to visit and we all had a gay ol' time... Then this big storm called the Nor'Easter hit Virginia and we were locked up inside without cable and internet service for about five days... Then Jason went to North Carolina for two weeks to do some training, during which time I didn't cook much (Ah, the plight of cooking for one...)... And for the recent four day Thanksgiving weekend we went on a road trip through Virginia to Gettysburg, PA. Phew! Lots of stuff happened in the last few weeks!

And to tell you the truth, I've sorta been in a cooking rut the past few weeks. You see, it's officially the Holiday season which means it's also officially the Cookies and Sweets season. Everywhere I look - online, in magazines, on t.v. - it's all been about cookies and sweets (and turkey)! Don't get me wrong, I LOVE cookies and sweets (and turkey), but I can only have them for dinner so many times before my body starts to fight back...

Anyway, I'm hoping to find some inspiration to make some savory meals along with my sweet treats. I'm thinking about making fresh pasta for the first time sometime later this week but we'll see how that goes! In the meantime I would like to leave you with, yes, a cookie recipe. :)

My friend Sandy described these cookies as "a chocolate chip cookie trying to be a snickerdoodle". What do you think?

Cinnamon Covered Chocolate Chip Cookies
makes about 30 cookies

adapted slightly from Linda Doeser's 1 Dough, 100 Cookies (p.56)

1 cup butter, softened
3/4 cup sugar
1 egg yolk, lightly beaten
2 tsp orange extract (or juice)
2.5 cups all-purpose flour
3/4 cup semisweet chocolate chips
pinch of salt
splash of cream (or milk)

1.5 tbsp sugar
1.5 tbsp ground cinnamon

Preheat oven to 375F. Line 2 cookie sheets with parchment paper or silicone mats.
Combine butter and sugar in a large bowl and mix well. Then beat in the egg yolk and orange extract.
Mix the flour and salt together in a separate bowl. Add the flour & salt mix to the butter/sugar/egg mix in batches, about 3, stirring until the flour is just combined. If the batter is too try, add a splash of cream (or milk) to help it come together. Stir in the chocolate chips until thoroughly combined.

For the coating: mix together the sugar and cinnamon in a shallow dish. Scoop out a tablespoon of the cookie dough, roll them into balls in between your palms, then roll them in the cinnamon mixture to coat. (I found that if you slightly moisten your palms with a few drops of water, it will help you roll the dough into balls without the batter sticking to your hands.) Place on the prepared cookie sheets spaced well apart.

Bake 12-15 minutes. Let the cookies cool slightly in the cookie sheet, 5-10 minutes. Then transfer them to a wire rack to cool completely.

Enjoy!

Coffee Comic

2009-11-12T17:24:00.001-05:00

Totally cute & informative comic about coffee over at theoatmeal.

Birthday Dinner Surprise!

2009-11-02T08:36:00.009-05:00

Jason turned 26 yesterday, Sunday, November 1st. My gift to him was a surprise, homemade, candle-lit, birthday dinner two days before his actual birthday. To throw him off a bit, I told him we had reservations that night at a nice restaurant located nearby (*wink wink*).

Although I was busy preparing for the surprise all week long, he was completely oblivious and didn't suspect a thing! (That's a guy for you!) I tried to be fairly well prepared by getting everything that could be done ahead of time, done well ahead of time. But, there were still lots of small details that had to be left for the last minute - setting the table, lighting the candles and (the big one) getting all the food cooked and plated. As if that wasn't enough pressure, Jason decided to come home early from work that day!

That turn of events called for some creative & sneaky thinking. Flowers had to be hidden in my bathroom (which he never uses), behind the shower curtain. Food was secretly being prepped while J. did other stuff around the apartment. And the birthday cupcakes were baked in plain sight (no way around it) - but he thought they were for some guests we were having over the next day. And thanks to our upstairs neighbor who joined in on the deception by taking J. out for happy hour, I was able to get him out of the apartment while I took care of the last minute details.

He came home a couple hours later, slightly intoxicated, to a beautifully set table and lots of burning candles. Surprise! You know that nice restaurant you thought we were going to? It's actually right here :) He was completely surprised I think he really enjoyed it :)

[I took that picture of the Eiffel Tower on our last day in France]

The menu was French, inspired by some of the memorable dishes we had on our recent trip to France.

Pate de Foie Gras
on toasted french bread

Salade de Chevre Chaud
rounds of herbed goat cheese breaded and pan-fried served over a salad of mixed baby greens

Sole Meuniere
fillets of sole fish pan -ried in a brown butter sauce with lemon and thyme
(If you saw the movie Julie & Julia, you'll recognize this dish as the dish that got Julia Child child started on her way to being a master of French cuisine. I'm sure my sole dish was not as fabulous as the one Julia had on her first day in France but it was tasty and not at all bad for the first time ever making this dish! I also had to use frozen sole fillets because I couldn't find any fresh ones [not a local fish]. )

Confit de Canard
pan-seared preserved duck thighs
(They come fully cooked and packed in a tin can [two thighs per can]. All you have to do is crisp the skin and outside meat and heat through. So simple and so delicious!)

Pommes Sarladaises
potatoes sauted in duck fat
(Use the duck fat that comes in the confit can. Remaining fat can be saved for another time and another usage.)

Gateau d'Anniversaire
birthday (cup)cake

(I had this grand idea of making French macarons. Bad idea. They're much more difficult than I thought. Luckily, I had the foresight to try making them a few days before and when they didn't turn out well, I switched to plan B: red velvet cupcakes [from packaged mix]. Even though they're not a French dessert, it's still nice to have birthday cake on your birthday!)

Chablis
fruity white wine from Burgundy
(J.'s favorite white wine)

It was one big fat satisfying and romantic meal. I'm kinda proud of myself that I was actually able to pull it off without any major missteps. The flowers are still fresh and beautiful and some of the candles are still sitting on the dinning table. It was such a beautiful meal, makes me wish every meal could be like that!

[a shot of the aftermath]

Cranberry Cream Scones

2009-10-24T18:09:00.003-04:00

Mmm. These scones are light, fluffy and deliciously buttery. No need for extra toppings but nutella or raspberry jam would probably put it over the top - if that's what you're going for. They're also incredibly easy to make. I was able to mix the batter together while the oven was preheating. Total bake time: 15 minutes. Makes a great quick breakfast. Oh, and the smell of these guys baking in the oven? *Drool*

The recipe makes 8 scone wedges. As you can see in the picture, I only baked off 6 which was way more than enough for breakfast for two. The remaining two? Freezer! This is my new favorite way of storing food, especially when you make a batch of baked goods and can't finish them before they spoil. Method: once you've cut the scones into shape, place on a plate in a single layer, cover with plastic wrap and freeze (un-baked). Once they're frozen they can be gathered up and kept in a ziplock freezer bag. They don't need to defrost before you bake them off - just add a few more minutes to the total bake time.

Get the recipe over at the SmittenKitchen blog (another blog that I heart!). Deb's scones look much prettier than mine but I'm sure mine taste just as good, right? Hmm, maybe I'll have to invest in some biscuit cutters...

Gourmet - End of an Era

2009-10-22T07:53:00.006-04:00

I was super excited yesterday when the November issue of Gourmet magazine came in the mail. I'm always excited when a new issue of a cooking magazine arrives. And I can never wait and save it for later. I HAVE to flip through the entire thing, dog-ear every recipe I want to make, right then and there. I jot down ingredients I'll need onto my existing grocery list, then rush out to buy everything, and rush home to cook. Those photos can make me very hungry!

And amidst my enthusiastic page flipping and dog-earring, Jason says, "I thought they weren't publishing anymore?". Oh, right... This is the very. last. issue. ever.

=(

Needless to say, I was pretty bummed. But at least I still have Bon Appetit and Food & Wine. I just hope my Gourmet subscription doesn't get rolled over to some other crappy magazine. Who the heck wants bridal mags anyway? Yuck. Maybe it's time to give in and get the expensive subscription to Cook's Illustrated (before they get rid of one that too! darned economy...).

I'll sure miss those pretty pictures...

The very last Gourmet Thanksgiving

My Favorite Cookie

2009-10-16T17:37:00.011-04:00

Watchout waistline, it's that time of year again! First comes the Halloween candy, then the Thanksgiving turkey and finally all those Christmas goodies. Mmm, I love this time of year. My tummy is filled with delicious things and - hopefully - I'll be surrounded by people I love.

And, of course, what's a holiday season without some baked goods. Sure, it's against diet rules but come on! Tis the season to eat well and be (fat and) happy!

My all time favorite cookie are these pine nute cookies by Giada de Laurentiis. Sounds a little weird but omgoodness so delicious! They're nutty, chocolaty and delightfully crumble to pieces in your mouth. Giada, I love you, you're amazing and thank you so much for bringing these cookies into my life!

Bake some for yourself or to share with others. And if these don't sound appealing to you, bake something else delicious! Anything to get that wonderful smell of baked goods in the air! Spread the holiday cheer people!

Chocolate Chunk Pine Nut Cookies
(about 20 cookies)

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar (plus more for dusting, optional)
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
pinch of salt
1.5 cups all purpose flour
3/4 cup toasted pine nuts, chopped
0.5 cup semisweet chocolate chuncks or chips

Preheat oven to 325F with rack positioned in the middle.
Combine butter, powdered sugar, cocoa powder, vanilla extract and salt in large bowl. Beat with hand mixer until creamy, about 2 minutes. Add the flour to the batter in thirds and beat until just combined before adding the next third. With a rubber spatula, fold in pine nuts & chocolate chucks until evenly distributed.
Line 2 baking sheets. Scoop out 1 inch balls of dough and space them 1 inch apart (I use a very small ice cream scoop to get the scoops all the same size). Bake until tops look dry, about 18 minutes. Let cool on baking sheets 15 minutes. Dust with powdered sugar (optional - I didn't do this). Keeps well in air tight container for up to one week.

Zucchini Bread

2009-10-13T09:21:00.012-04:00

Poor Jason. Last week the guy had to suffer through eating the same everything bagel for breakfast every morning. How boring! But really, it's kind of my fault. I can never get up early enough to make a decent breakfast. The most I can muster up is two shots of espresso - one for him and the other for me. And breakfast is usually a bagel with cream cheese or cereal or yogurt and granola - anything that I don't actually have to prepare.

So I started searching for good breakfast ideas and making a list of things that could easily be made ahead and stored in the fridge, then warmed up for breakfast. And when I saw this recipe for zucchini bread over on the WhiteonRiceCouple blog, I immediately went out and bought some zucchinis. Mmmm, I'm eating a slice right now as I write this post.

I modified the ingredients a bit to fit what I already had laying around. I also left out the cream cheese frosting. I imagine it would make the zucchini bread even more delicious but we're trying to cut back on the calories a bit around here. This was pretty easy to make and it makes a good sized loaf. I sliced up the whole loaf, wrapped half in plastic wrap and aluminum foil and popped it in the freezer, and the other half is sitting in the fridge to be eaten throughout the rest of the week. To warm it up, just toast it in your regular ol' toaster.

Happy baking!

Zucchini Bread
(makes one 9.25 x 5.25 loaf)

2 cups grated zucchini
0.5 cup vegetable oil
0.5 cup (100 g) granulated sugar
0.5 cup (80 g) brown sugar
2 eggs, beaten
2 cups (240 g) all purpose flour
1 tsp (5 g) baking powder
3/4 tsp (3 g) sea salt
1 tsp (5 g) cinnamon
0.5 cup dried cranberries & raisins (or whatever dried fruit you want)
3/4 cup chopped pecans
enough dark rum or kaluha to cover the dried fruit*

Preheat oven to 350F. Grease a 9.25 x 5.25 loaf pan with cooking spray. Macerate dried fruit in rum/kaluha/vanilla and set aside.

In a large bowl, combine grated zucchini, vegetable oil, both sugars and beaten egg. Mix until well combined (you don't want lumps of brown sugar).

In separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon. In three batches, add the flour mixture to the zucchini mixture, and stir until just combined before stirring in the next batch. Don't over mix!
Drain dried fruit and add to the batter along with the pecans. Gently mix. (To prevent the ingredients from sinking to the bottom, toss them in some flour before adding to the batter).
Pour into greased loaf pan. Bake 45-50 minutes until a toothpick inserted into the middle comes out clean. (If the top begins to brown too fast, cover with aluminum foil).
Remove from oven and let cool in pan before turning out. Slice and enjoy with a cup of coffee!

*I didn't have any rum or kaluha so I marinated the cranberries & raisins in my homemade rum-based vanilla extract. You could also just use plain vanilla extract.

Earthy Mushroom Risotto

2009-10-08T09:50:00.010-04:00

My first Autumn experience is beginning to set in. The weather is cooling down, the winds are picking up and the leaves are just beginning to turn a pale yellow-green. I suspect it'll be full blown orange and red around here by the month's end. That's pretty exciting stuff when you come from Southern California where the leaves just wither and die and there aren't any real seasons to speak of.

So in honor of the cooling weather I wanted to make something warm and hearty. Mushroom risotto would work. And, of course, the day I decided to make it the weather became unusually warm. But no worries, the risotto still tasted great and I just cranked up the AC and pretended it was cold outside. :)

This is a Tyler Florence recipe that I cut in half and adapted slightly. I sprinkled some of my French truffle salt over the finished product (instead of truffle oil) for some extra decadence. But it's just as earthy and delicious without the truffles. Also, it's crucial that you saute the mushrooms in batches so they actually brown and not steam. Depending on how large your pot/pan is, you might have to do several batches. There should only be enough mushrooms in the pot to make one single layer at a time.

Earthy Mushroom Risotto
(serves 2 as a main dish, 4 as a side)

3.5 cups low-sodium chicken broth
2 tbsp olive oil, divided
0.5 onion, diced, divided
1 clove garlic, minced, divided
6-8 ounces fresh portobello mushroom (or any other mushrooms)
1 bay leaf
0.5 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
0.5 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
1 tbsp butter
salt & pepper
4-5 dried shitake mushrooms (or porcini)*
1 cup Arborio rice
1/4 cup dry white wine
1/4 cup Parmesan cheese, grated

Bring chicken stock to a boil in a separate saucepan. Turn off heat. Add dried mushrooms to the broth to reconstitute. Cover with lid to keep warm.

In large pot or skillet, heat 1 tbsp olive oil over medium heat. Saute 1/4 cup onions and 1/2 clove minced garlic until onions are translucent, about 5 minutes. Add mushrooms, herbs (except the bay leaf) and butter. Saute 3-5 minutes until mushrooms are lightly browned. (You may have to do this in several batches). Season with salt & pepper.

Remove dried mushrooms from stock and chop into pieces. Add to the rest of the mushrooms and saute 1 more minute. Remove mushrooms from the pot and set aside.

Re-coat pot with remaining 1 tbsp olive oil. Saute remaining 1/4 cup onions and 1/2 clove minced garlic until onions are translucent, about 5 minutes. Add rice and quickly stir to coat well in oil. Cook until opaque, about 1 minute. Pour in wine and stir until nearly all the wine has evaporated. Add the bay leaf.

Add 0.5 cup chicken stock to the rice and cook, stirring, until almost completely absorbed. Add remaining broth, 0.5 cup at a time, stirring, until almost completely absorbed before adding more stock. Continue adding stock and stirring rice until you have added all the chicken stock. The risotto should be slightly firm but not mushy.

Remove the bay leaf and discard. Add cooked mushrooms and Parmesan into rice and stir until cheese has melted, 1 minute. Top with truffle oil/salt (optional) and fresh chopped parsley before serving.

You could also try adding veggies to the mix. Try some peas or asparagus. Or just serve with a big side of salad for a more nutritious meal.

*if you don't have or can't find any dried shitake/porcini mushrooms, just leave them out and add more fresh mushrooms.

Home Grown Local Zone - Arts & Music Festival

2009-10-04T20:12:00.008-04:00

This past weekend the local 5 Points Community Farm Market had a "locals festival". It was all about the locals here: local artists, craftsmen, musicians and, of course, food!

Our upstairs neighbor, Justin, is part of the local home-brewing club (yes, they brew their own beers at home) which had a little setup at the festival. So Jason and I came out to support the locals and the club and sample some beers. There were several mini-kegs filled with unique home-brews like pepper beer, smoke beer and pumpkin beer. Beer samples were free and any tips/donations left in the jar went to a local animal shelter. Drink beer to save the animals!

Here are some pictures from the event:

The Home Brew Club. Maybe something you'd be interested in? Micro-brews are the ish, or so I've been told.

What is this odd contraption, you ask?

Home-made kegerator!

Don't they look like duckies?

Time for carving pumpkins already???

150lb pumpkin. On sale for only $20! Temptation set in for several seconds, but I was able to resist.

They like it HOT.

That light orange one to the left is a Habanero pepper. The darker ones on the right (with the toothpicks stuck in them) are Ghost Peppers - the HOTTEST pepper in the world. We sampled it by licking the toothpicks. First my mouth & throat burned. Then it went numb for a good 30 minutes.

Craft booths by local artists set up inside the market

Yum - shaved ice! I got a coffee flavored one with cream. You don't see it here because I devoured it before I could remember to take a picture. This seems to happen a lot...

Waiting patiently for "2nd lunch" at the Market's cafe. Sampling Virginia wines in the meantime.

Virginia wines.

Bison burger with veggie sticks. Y-U-MMMM.

Jason shot some videos of the festivities:
Hippie Jam Session
Tap dancer

A Simple Breakfast

2009-09-24T08:33:00.008-04:00

I've never been much of a breakfast person. Well, actually, I should say that I've never been much of an "American breakfast" person. I could never figure out how people could eat 2 eggs, sausages, bacon, hash browns & pancakes all at 7 o'clock in the morning! That much food and grease that early just makes me feel sick. And, yes, I'm aware that breakfast is the most important meal of the day, supposedly. But does that necessarily translate into having to eat an entire farm?

My preferred breakfast of choice is a simple latte. But I also realize milk and caffeine don't make a very substantial meal. I'll usually throw in something light, like cereal or yogurt & granola. Today, it was a thick slice of toasted mango bread smeared with nutella. Yum. Anything would taste great with nutella smeared on top. Obviously I also prefer a sweet breakfast over a savory one.

So imagine my pleasant surprise when, during my trip to France last May, I learned that the entire country eats this kind of breakfast too! No, I don't mean mango bread & nutella. Their petit dejeuner usually consists of coffee/tea/chocolate milk and a roll/left over baguette topped with salted butter or a fruit jam. And that's it. You would be hard pressed to find anything more than that for breakfast. And that was fine with me.

Today I'm enjoying my petit dejeuner while I compose a handwritten letter to my friend Cecilia. (Hi Ceci!). There are few things more enjoyable than this...

Have a great breakfast & a great day!

p.s. friends, if you would like to start receiving letters from me, please leave your mailing address below or shoot me an email :) pen pals are fun :)

Road Trip! (Mostly Food) Photo Diary:

2009-09-21T15:21:00.000-04:00

I'm back! OK, so I've been back a few days now but have lagged with the blogging cause we've been busy with the new dog! His name is Bugsy & there's a picture below.

The road trip was... long! Next time we go check on the house, we're definitely flying. But it was fun to do the drive at least once. Got to stop in Savannah and Fort Lauderdale where we played tourists for the day & saw some cool stuff. Finally made it to Key West & met up with old friends. The house is still in one piece, thank goodness! Ate a lot of food along the way, of course. Then on the way home made a pit stop in North Carolina to pick up Bugsy from a trainer's ranch.

OK, enough typying, more pictures (mostly of the food we ate throughout the trip, excluding the likes of McDonald's & Bojangles...)!

SAVANNAH, GA

Start the day off with a hardy breakfast. Eggs benedict in a croissant.

Look familiar? Add Forest Gump, a bus bench, and a box of chocolates.

Tour Savannah via horse-drawn carriage. Meet Sonny & Cher.

Hey Ya'll, I ate a stick of butter @ Paula Deen's restaurant, The Lady & Sons! OK, maybe not a whole stick of butter, but we did have some authentic southern food.

Outside: people lining up to reserve seats. Can only be done the morning of.

Inside: on the 3rd floor. Rustic, with southern charm.

Complimentary hoecake & biscuit. Pour maple syrup on the hoecake, hot sauce on the biscuit.

Pulled pork butt sandwich with potato fries (sliced russet potatoes, battered & fried; yes, just like fried chicken).

Crab cake burger with creamy cole's slaw.

Found these vintage cameras @ The Paris Market.

And a vintage letter press.

Pearl's Saltwater Grille for dinner @ the suggestion of our upstairs neighbors. Yummy seafood & beautiful sunset views.

Can't be in The South w/out having some hush puppies. With honey butter spread. Crisp on the outside, light & fluffy inside.

Harvest Salad: mixed greens, gorgonzola cheese, apple slices, candied pecans, honey mustard vinaigrette. Love this flavor combo!

Dozen oysters on the half shell. Heaven.

We also had a dozen jumbo peel & eat shrimp sauteed in garlic butter, but devoured them before I could get a picture. Sorry!

FORT LAUDERDALE, FL

Scored a great suite @ Il Lugano Hotel for cheap via Hotwire. Balcony w/ intercoastal view, full kitchen w/ diswasher, washer & dryer en suite, HD tv.

Fort Lauderdale beach.

Sea turtle nests everywhere up & down the beach!

KEY WEST, FL

Shelly & Jackson were nice enough to invite us over for dinner the first night we were in town. She made a yummy chili & he grilled up some delicious sausages. But I didn't get a picture of any of that cause I was too preoccupied w/ this adorable little girl! World, meet Maddie!

When we left Key West over a year ago, Maddie was hardly a bump in her mommy's tummy. Look at her now! Just one big bundle of cuteness! Don't you just want to gobble her up?!

A Cole's Peace creation: Pesto Portobello sandwich w/ onions, tomatoes & chipotle mayo sauce. Extension of the fabulously famous Restaurant Store (where I used to work!). It was great to see the crew again!

Dinner w/ Sandy @ Mangia, Mangia! Fresh, hand made fettucini tossed in a tomato based seafood sauce w/ mahi mahi, scallops & conch (the local delicacy). With a side of cuban bread.

Hanging out @ The Inn's gigantic pool (complete w/ waterfall) while the boys work on the house. Ahh, the good life...

Smather's "Beach". It's man made, incredibly shallow, polluted (but don't tell the tourists!), and the water is about 90 degrees. It's a good place to tan, I guess? Cool off w/ a huge cup of Hawaiian shaved ice from the nice old lady in her trailer or sip on cold coconut juice from the coconut man.

I just couldn't leave Key West w/out buying 3 loaves of mango bread and one loaf of french sourdough. Most delicious bread, ever. We're almost through w/ one loaf already! :(

Everyone, please meet Bugsy! He's a 3 year old Boston Terrier that we got from a rescue group in North Carolina. Super obedient, very people friendly, but has a doggie aggression issue - we're working on it. We think he looks like a little Gremlin, but a cute one! :) What do you think?

North Carolina Blue Crabs

2009-09-07T10:40:00.000-04:00

A few days ago Jason and I took a motorcycle ride down to the Virginia/North Carolina state line to browse the farm stands and to buy these jimmies (male blue crabs). He had heard from his co-worker, Archie, of a good place to buy live crabs that wasn't too far from where we live. Riding down interstate 168, just before passing into North Carolina, we saw signs for "Live Blue Crabs", "$35 a Bushel". I had no idea how much a bushel was but it sounded like a whole lot of crab for not a whole lot of money.

We pulled the bike up to a large trailer hitch parked on the grass off the side of the road. It looked like one of those rentable U-Haul trailers you attach to the back of your truck when you need to move. Except, this one was gigantic and even air-conditioned! Sitting under a make-shift canopy next to the trailer was a friendly couple ready to sell their goods. Inside the trailer were dozens of bushel baskets filled with crabs. By the time we got there that day the Jumbo blue crabs were already gone but they still had jimmies for $12/dozen and sooks (smaller females) for $6/dozen. We went with a dozen jimmies. The nice crab guy bagged them up for us and we gently squeezed them into the bike's saddle bag for the ride home.

Nice crab guy also told us the best way to eat the crabs was to pull off their top shell and steam (not boil) them. Neither Jason nor I had ever cooked live crab before so when we got home we immediately looked up how to prepare and clean live crabs. It took a lot of elbow grease to pry off those shells (Jason did all the hard work, =]) and some more work to pick out the sweet meat but oh, boy was it worth it! By the end of the meal we were two satisfied crab eaters, covered in shattered shell fragments and sticky with their juices.

After prepping and cleaning the crabs, we simply sprinkled on some Old Bay seasoning and steamed them over a water/vinegar mix. The best method for eating: twist and pull off legs and pinchers from the body, munching on any juicy white meat that comes off with them. Then, you can either crack and feast on the lump claw meat or pick out the rest of the body meat. I like to dip the crab meat in a mix of equal parts salt & pepper with a squeeze of lime juice or you can go traditional with simple melted butter.

Next time, we'll definitely try to get the JUMBO blue crabs.

Before: Bright blue, cleaned & ready to steam.

After: Bright pink and ready to eat!

Note: Nice crab guy on I-168 will be there until mid October, when he packs up the crab business and switches over to leading duck hunts.

Tomatoes: Sauced & Canned

2009-08-30T21:34:00.022-04:00

Oh my poor little blog, I've been neglecting you... But not to fear, I haven't been neglecting my cooking duties, just the blogging!

Last week was tomato project week: making fresh tomato sauce with the 20lb box of local tomatoes I bought, then preserving the sauce by canning it in mason jars. That's right folks, I went totally old-school on this one. It seems like everyone in the foodie/blogging world has taken to this Canvolution and I thought I'd give it a try too.

The first thing I learned was that tomato sauce for that night's dinner versus tomato sauce for canning are two different species. Most recipes for tomato sauce that's intended to be eaten right away usually include carrots and celery. Tomato sauce that's intended for canning is really just tomatoes, onions and dried herbs, nothing more. I mistakenly made tomato sauce with carrots and celery on my first try which, sadly, tasted more like carrots than tomatoes. So I went searching for a different recipe and found one from Bon Appetit (ah, BA, you never fail me) specially formulated for canning.

A word of warning: this project is not for those short on time or patience. Although I'd say even the beginning home cook could successfully complete this project (I did!), the difficulty is that it requires a lot of time and involves multiple steps. Steps, which if you don't follow precisely, could lead to incorrectly canned sauce and the real risk of food poisoning via Botulism. To make it easier on myself, I divided the project up into two days; Day 1: peel, seed and chop tomatoes and prepare all the tools & ingredients you'll need to sterilize the jars and cook the sauce; Day 2: sterilize canning jars, make sauce, can, then process.

Special equipment:
1. Mason jars & lids for canning, which you can purchase here.
2. Very large stock pot in which to sterilize empty jars and process filled jars. Should be large enough so that the jar, sitting up, can be covered with at least 1 inch of water from its lid.
3. This utensil set. The most useful things are the jar lifter and wide-mouth funnel.

For a first time "canner", I found these tips on sterilizing, canning & processing to be very helpful. I had a print out next to me while I made the tomato sauce.

Now, we're almost ready to start cooking. Before we make the sauce though, the tomatoes need to be peeled and seeded (unless you have a food mill). It's a fairly simple process:

How to Peel & Seed Tomatoes

Bring pot of water to rolling boil.
Meanwhile, make an "X" on bottom of tomatoes.
Throw into boiling water, 30 seconds - 1 minute (no more!)
Fish out with slotted spoon, dunk into bowl of ice water, 5 seconds, fish out.
Peel back skin with fingers. Chop in half, scoop out seeds with small spoon. Chop up remaining flesh for sauce.

I let my peeled, seeded, and chopped tomatoes sit in the refrigerator over night until the next day when I was ready to make the sauce.

It's the next morning and I pull my tomatoes out of the refrigerator. I begin by boiling water to sterilize the mason jars. Remember to follow these tips. While I wait for the water to boil, I start making my sauce.

The recipe below has been adapted from Bon Appetit. I cut everything in half to make a smaller, more manageable batch. It is important to use bottled lemon juice, not fresh squeezed, because the bottled version has a consistant acidity level that is crucial in keeping away the botulism.

Fresh Tomato Sauce
Bon Appetit, October 2008

Makes about three 1-pint jars

6.5 lbs tomatoes, peeled, seeded, coarsely chopped (about 10 cups), divided*
1/2 cup finely chopped onions
1/2 tbsp salt
3/4 tsp dried basil
3/4 tsp dried marjoram
1/2 tsp dried rosemary, crushed slightly
1/4 tsp black pepper
sugar (optional)
3 tbsp bottled lemon juice

Combine 2 cups tomatoes and next 6 ingredients in large stockpot or skillet. Stir over medium-high heat until tomatoes begin to release juice, 5 minutes. Bring to boil. Reduce heat and simmer until mixture is thickened, stirring frequently, 20 minutes. Add remaining tomatoes. Increase heat to high and bring to rolling boil, stirring occasionally. Reduce heat to medium. Simmer until mixture is reduced to about 6 cups, stirring frequently, 30 minutes. Season with more salt and pepper, and with sugar to taste, if desired.
Pour 1 tbsp lemon juice into each of 3 hot clean 1-pint glass canning jars. Spoon sauce into jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids, apply screw bands. Process jars in pot of boiling water 35 minutes. Cool jars completely. Store in cool dark place up to 1 year.

Sterilize jars and lids

Make the sauce

Fill jars with sauce, place lid, tighten screw band, boil to process.

Et voila! The final product.

Handmade Apron

2009-08-21T12:37:00.003-04:00

Presenting my new handmade apron! I love it! It fits well, looks great and does it's job. I bought it from a seller on Etsy.com (my new addiction!). The site is basically an Ebay for all things handmade or vintage. Anyone can set up shop. They do charge a small listing fee, though. If I was craftsy - which, sadly, I am not - I would totally do this! You could find some really great, unique stuff on there. I spend hours just browsing, and browsing, and browsing...

BBQ Chicken Pizza

2009-08-17T09:53:00.008-04:00

Making pizza at home is easy! It all starts with the pizza dough, then pile on anything your heart desires. Don't be put off by the barrage of recipes that follow. If you don't want to or don't have time to make toppings from scratch, use store bought items: BBQ sauce, a rotisserie chicken (shred at home), mozzarella cheese, etc. It's also a really good way to use up left over sauces and lunch meats you have sitting in your refrigerator. But I like to make things from scratch at home so here are the recipes I used:

Super Simple Pizza Dough
(one med-sized pizza, about 4 slices)
from SmittenKitchen

1.5 cups bread flour (or all purpose flour)
1 tsp salt
3/4 tsp active dry yeast
0.5 cup lukewarm water, plus 1-2 tbsp more
1 tbsp olive oil

In a large bowl: mix together flour, salt and yeast. Add water and olive oil and stir until all liquid is absorbed and a ball of dough forms. Add 1-2 tbsp more water if dough is too dry to form a ball.
Turn dough out onto well floured work surface. Knead 1-2 minutes until dough is smooth. Lightly oil same bowl used to mix dough, return dough to oiled bowl and turn to coat all sides in oil. Cover with plastic wrap or clean kitchen towel and let dough rise in warm area until doubled in size, 1-2 hours.
Turn dough out onto floured surface. Gently press air out and roll into a ball. Return to bowl, cover with plastic wrap, and let rise another 20 minutes.
Preheat oven to its highest temperature. If using a pizza stone (optional), preheat stone in oven as well. Roll out dough onto well floured surface using floured rolling pin, very thinly for a crispy pizza, and top with whatever. To transfer pizza to stone, use a large plate, slide pizza onto plate then slide pizza from plate onto stone. Could also use a baking sheet (which I did) instead of a stone: sprinkle baking sheet with a little flour (or corn meal if you have it) and roll out dough right onto baking sheet, top with whatever, and pop into oven. Bake until cheese has browned and crust is blistered and crispy, 10-15 minutes.

This recipe can easily be doubled to make two pizzas. Use 2 baking sheets (or stones), placing them in the top and bottom third of the oven. Half way through baking, rotate the pizzas for even baking.

Brown Sugar & Coffee BBQ Sauce
(about 4 cups)
from Bon Appetit magazine, Sept '09

*I didn't have any molasses so substituted maple syrup instead. Still came out well but next time will probably try it with molasses. Also, this makes a lot of sauce so if you plan to make just one pizza, halve the recipe.

2 tbsp olive oil
1 3/4 cup white onions
6 garlic cloves, chopped
2 tbsp minced & seeded jalapeno chile
0.5 cup (packed) dark brown sugar
2 tbsp chili powder
2 tbsp molasses (or maple syrup)
2 tbsp chopped fresh cilantro
1 tsp ground cumin
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
1 cup freshly brewed strong coffee or 1 tbsp instant espresso powder dissolved in 1 cup hot water

Heat oil in large saucepan over med-high heat. Add onions, garlic and jalapeno. Saute until onions are tender, 7 minutes. Add brown sugar, chili powder, molasses, cilantro and cumin. Stir until sugar dissolves. Stir in crushed tomatoes, broth and coffee. Bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper.

Roasted Chicken Breast
(about 3 cups, shredded)

2-3 split chicken breast, bone in, skin on
2 tbsp olive oil
1 tsp dried herbs (Italian mix or Herbs de Provence)
salt & pepper

Preheat oven to 350F.
Coat chicken in oil and sprinkle liberally with salt & pepper and dried herbs. Roast, skin side up, 35-40 minutes. An instant read thermometer should read 160F when inserted in the middle. Remove from oven and let cool before shredding.

The BBQ sauce and chicken can be made while waiting for the dough to rise. I shredded the chicken and mixed it with a little BBQ sauce. I spread some more sauce onto the rolled out dough, then spread the chicken out on top and topped with mozzarella cheese. Bake the pizza 10-15 minutes then top with arugula and bake another 2 minutes until wilted. For an added kick, sprinkle on some red pepper flakes. YUM!

Julie & Julia the Movie

2009-08-10T09:16:00.005-04:00

It's not a chick flick. Yes, the two main characters are women, but it's not a chick flick. It's about two people who are at a crossroad in their lives, not really knowing what to do with themselves (hmph, sounds oddly familiar...). In the end, they find salvation and purpose in cooking. It's a movie about the the joys, disappointments, triumphs and deliciousness of cooking and butter....

I couldn't think of an actress better suited to play Julia Child than Meryl Streep. Cheers to her dead-on portrayal of this eccentric but beloved icon of cooking. Amy Adams on the other hand... I couldn't decide whether I didn't like her performance or if I just didn't like the character she played... Nevertheless, its a great movie to see (or rent when it comes out on DVD). Hysterically funny at times, continually inspiring.

The movie keeps fairly true to the two true stories it's based on. The Julia Child story comes straight out of her autobiography, My Life In France. The book centers around the years she lived in France and chronicles the trials of learning how to cook at Le Cordon Bleu in Paris, the production of her seminal cookbook, Mastering the Art of French Cooking, and how she went on to become an iconic t.v. personality. The Julie Powell story is based on her actual blog, The Julie/Julia Project. She doesn't blog anymore but her site is still up and running for those who are curious. A bit of warning though, it's pretty "primitive" so reading old entries requires backtracking using the calendar option... She's also got a book floating out there somewhere (basically her blog in book format).

Makes me want to cook my own way through Julie Child's cookbook... OK, maybe not everything in the book, and maybe not in one year, but eventually - there's a lot to be learned from that lady. I will definitely pick up a copy of Mastering the Art of French Cooking (gasp! I don't already have it? I know...) and pretend to know what I'm doing. Bone a duck, anyone?

See the trailer here.

:)

Blueberry Lemon Cheesecake Rectangles

2009-08-07T08:14:00.010-04:00

I've never made a cheesecake before. And I was definitely a little intimidated, especially since the realm of dessert usually requires precision and exactness - none of that "eye-balling" and "season to taste" stuff. But it couldn't be that difficult, could it...?

After making these blueberry lemon cheesecake rectangles, my opinion is that cheesecake ain't so difficult after all! Well, as long as you don't really care what they look like. Taste was the number one concern here.

The original recipe called for a 9x9 inch square pan, which I didn't have. But I did have a 8x11 inch rectangular baker. Same square "inch-age", so why not? Worked out perfectly, actually. And, of course, after reading the reviews I tweaked it a bit: added 2 tbsp butter to the crust and subtracted one lemon. After baking for 12 minutes, the crust wasn't quite done so I popped it back in the oven for a few more minutes. Didn't dust my cheesecake with powdered sugar.

The smell of the graham cracker crust baking was ridiculous! I was very tempted to just gobble up the crust without making the rest of the cheesecake. I didn't, thank goodness. The blueberries were baked just enough that they softened into the filling, but didn't completely disintegrate and still gave a little pop! when bitten into. Next time I might make a blueberry puree and swirl it into the cream instead of using whole berries, especially if I use my frozen berries. And now, the recipe:

Blueberry Lemon Cheesecake Rectangles (or Squares or Whatever)
(at least 8 servings)

Crust:
6 tbsp butter, melted. Plus more for greasing the pan (un-melted)
9 graham crackers
2 tbsp sugar
1/8 tsp ground cinnamon

Filling:
16 oz cream cheese, room tempearture
2 eggs
1 lemon, zested and juiced
0.5 cup sugar
1.5 cups fresh blueberries

To make the crust:

Preheat oven to 325F.
Grease bottom and sides of baking pan, 8x11 or 9x9, with the extra butter. Line with parchment paper, leaving some overhang so you can easily pull the cheesecake out later.
In a food processor, process the graham crackers, sugar and cinnamon until finely ground. Slowly add the melted butter and pulse until fully incorporated, should be moist but still loose. Dump into prepared baking pan.
Using clean fingers, press and compact the crust into the pan, working from the middle outwards until you have a solid base and sides that are 0.5-1 inch high.
Bake 15 minutes. Remove and let cool completely before pouring in the filling. Remember to turn off your oven while the crust cools!

To make the filling:

Preheat oven to 325F.
In a food processor, blend cream cheese, eggs, lemon zest, lemon juice and sugar until smooth. (At this point, if the crust is not cool enough to fill, cover filling with plastic wrap and leave in refrigerator until ready to use).
Pour filling into cooled crust and cover with blueberries. Berries will sink slightly.
Bake for 35 minutes @ 325F. Center will still be jiggly when removed from oven. Let cool completely on counter. Refrigerate at least 3 hours or until well chilled.
Using the parchment paper overhang, gently lift cheesecake out of pan and slice into desired sizes.

Happy baking!

Father's Office Burger, Imitation

2009-08-06T08:39:00.012-04:00

After watching a marathon of Man vs. Food I was dying for a greasy burger. In-n-Out would have done the trick, but sadly, there are none anywhere near me :( McDonald's is right across the street (talk about temptation knocking at your door) and a Big Mac might have quelled my appetite but definitely would not have satisfied my taste buds. Plus, I would have just felt really gross, not to mention guilty, afterward. So what is a girl to do?

Make your own burger!

Now, what kind of burger to make? When I think of the perfect burger, only one comes to mind: the Father's Office burger. Oh baby... juicy, sweet, salty, deliciousness... taste bud heaven.

I won't even pretend that my burger comes anywhere close to the greatness that is the F.O. burger, but it did make me happy and was completely worth all the effort I put into it. And if you don't feel like spending $$ on a burger, try making these at home for you and some friends - you'll save money and be completely satisfied.

I did a lot of research, going through dozens of foodie blogs and recipe sites. In the end, I didn't find any one perfect recipe but this is what I learned about burger meat:

DO NOT use preformed patties or ground beef. Preformed patties are made from poor quality ground meat that is compressed into a round shape, making them dense and chewy. Instead, buy quality beef chuck or brisket and grind at home in a food processor (or ask your butcher to grind it for you).
Fat makes a difference. Ideally, you want an 80/20 ratio, meaning your meat is 80% fat free. Anything more and the beef will turn out dry and lose a lot of its flavor. If you're not being health conscious, try a 70/30 ratio for an even juicier and more flavorful burger.
Be gentle! When forming the patties, don't squish all the air and water out of them. Instead, gently roll the meat in between the palms of your hand and lightly pat into a patty shape, about 1/2 inch thick. When cooking, resist the urge to squish the patties down with a spatula.
Get chilly. If you've formed your patties correctly, you'll have a loose, fluffy patty of delicious beef. To help the patties hold together while they cook, chill them in the freezer first for 20 minutes.
Get hot. To get that crispy char on the outside of your burger, cook over a very, very hot outdoor grill or cast-iron skillet if making these indoors.

Now that we've got the patties down, the next issue is toppings. F.O. tops their patties with a hearty dollop of salty sweet caramelized onions and melty gorgonzola cheese (or is it gruyere?). The onions take some time to cook down but can be made while the patties are chilling in the freezer. For the cheese, I used blue cheese but any strong flavored cheese, like gruyere or gorgonzola, will do. The best way to melt the cheese if you're cooking on a grill is to cook one side of the burger, flip it over, top with cheese, then close the lid while the other side of the burger cooks. If cooking indoors, do the same thing but tent the skillet with foil if you don't have a lid. If you decide to top with a tomato slice, use only very ripe tomatoes so the burger isn't watered down. For the final touch, I topped the burger off with a handful of crunchy, peppery arugula.

For the bun, I tried my hand at these Light Brioche Burger Buns. They were a little denser than I thought they'd be but were still very delicious and were strong enough to hold the burger together. I didn't think to measure the buns for size so they turned out a lot bigger than my burger patties. Next time, I'll just make smaller buns.

So what are you waiting for? Get cooking! Have one final cookout before the summer ends!

Beef Burger Patties
(makes 4 patties, 1/4 lb each)

2 lbs chuck or brisket
3 tbsp olive oil, plus more for grill
0.5 cup finely chopped onions (optional)
salt and pepper

Place meat, olive oil and onions (optional) in food processor and pulse break down the meat and ingredients and just blended. Don't over work the meat.
Divide the meat in half, and the halves in half to make 4 patties. Gently roll the meat in between the palms of your hand then lightly pat into a patty 1/2 - 3/4 inch thick. Don't squish.
Cover with plastic wrap and chill in freezer 20 minutes before cooking (put don't let freeze). If not cooking immediately, chill in fridge instead and pull out when ready to cook.
Prepare grill or heat cast iron skillet to high. Brush the patties with olive oil then season liberally with salt and pepper on both sides. For med-rare, cook 3 minutes on one side. Flip. Top with cheese, cover, and cook another 3 minutes.
Slide onto bun, top with caramelized onions, tomato and arugula. Serve immediately.

Caramelized Onions
from Barefoot Contessa

2 tbsp olive oil
2 tbsp unsalted butter
2 large yellow onions, peeled, sliced in half rounds
1/4 tsp dried thyme
2 tbsp sherry wine vinegar (or white vinegar)
1 tsp salt
0.5 tsp black pepper

Heat olive oil and butter in large pan. Add onions and thyme, toss to coat. Cover and cook over med-low heat, 10 minutes, stirring occassionally.
Remove lid and continue to cook another 25-30 minutes until golden brown. If onions are cooking too fast, lower the heat.
Add vinegar, salt and pepper and cook another 2 minutes, scraping up brown bits from pan.

Read more about The Perfect Burger and All Its Parts, an article from the New York Times.

Blueberry Muffins

2009-08-05T18:59:00.013-04:00

First thing I made with the blueberries? Muffins! Yum :)

Recipe that follows is slightly adapted from Ina Garten's recipe for blueberry muffins. After reading some of the reviews, I took their advice and added an extra half cup of blueberries. Too many! The problem with adding more berries is that when they cook in the oven, they don't hold their shape but disintegrate into the batter. This makes the muffins deliciously gooey but too many berries clustered together makes a gigantically gooey mess!

Next time I make these, I'll stick to the recommended 2 cups of blueberries. I would also add some kind of citrus, like lemon zest or a splash of orange juice to give it a little more pop. Anyway, this is a good basic batter you could use to make other kinds of muffins, just sub the blueberries with whatever else you want. Let me know if you come up with some interesting combinations :)

Blueberry Muffins
(makes about 24 cupcake sized muffins)

1.5 sticks unsalted butter at room temperature
1.5 cups sugar

3 extra large eggs at room temperature

1.5 tsp pure vanilla extract
1 cup plain vanilla yogurt (or sub with sour cream)
1/4 cup milk

2.5 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 cups fresh blueberries, rinsed and dried

Using a hand mixer, cream butter and sugar together in a large bowl until light and fluffy, and sugar has mostly dissolved into the butter. 5 minutes.
Add one egg at a time to the butter mix, and whip until each one is fully incorporated before adding the next. Then work in the vanilla, yogurt and milk.
In a separate bowl, mix together flour, baking powder, baking soda and salt. Add to cream mixture in thirds, mixing until the flour is just absorbed before adding the next third. Don't over beat the batter or it'll become tough and doughy.
Gently fold in blueberries with a spatula. Scrape bottom of bowl to make sure all the flour is completely incorporated.
Preheat oven to 350F. Line a 12 well muffin/cupcake pan with paper liners.
Scoop batter into lined pan, filling just to the top. Bake in preheated oven for 25-30 minutes until lightly browned on top. To test if muffins are done, stick a toothpick into the center. If it comes out clean, it's done!
Let cool in pan until cool enough to handle. Remove from pan and let cool completely.

Tips: 1) To keep blueberries from sinking to the bottoms of the muffins, lightly coat them in flour before adding to the batter. 2) You may also want to lightly grease the rims of each cupcake well (if not using a non-stick pan) to prevent the tops from sticking when they bake over.

Jason took a dozen to work to share with his office mates. The other dozen are still in the refrigerator. I eat them with my morning coffee or whenever I need a snack. They could probably also be frozen for later use, then thawed and reheated in the microwave - although I've never tried this but am very curious to see if it works. Let me know how they turn out if you decide to freeze!

Happy baking :)

Blueberries, Blueberries and More Blueberries!

2009-08-03T07:59:00.013-04:00

Over the weekend we headed out to Virginia Beach in search of a little blueberry farm advertised as "you-pick". And, boy, did we pick our little hearts out!

Pungo Farm actually sells all kinds of produce, not just blueberries. But the "you-pick" season around here for blueberries and thornless blackberries only lasts between July and August. More and more farmers are converting patches of their farm land into you-pick patches. Pick everything from strawberries to peaches and pecans. This way, the farmers save on paying laborers to pick the berries and they're selling their product at the same time: you come, you pick, you pay. It's cost and effort efficient and also makes for a delightful, wholesome weekend outing. :)

The humidity was high that day, but thank goodness for the overcast skies. We spent about an hour and a half at the patch and came home with 8lbs of blueberries! At $1.79/lb + tax (less than $15 for 8 lbs), it was a steal! Supermarkets usually sell a pint (3/4 lb) of blueberries for $3.50! I know 8 lbs sounds like a lot of blueberries (and oh boy it is!) but they're so incredibly delicious, ridiculously healthy and extremely versatile that I wouldn't mind having buckets of it laying around.

To find a "you-pick" farm near you, check out pickyourown.org. Don't you love it when a web address says it all?

Tips for picking your own produce:

Call ahead to make sure it's prime picking season and inquire about operating hours, pricing and payment options. Don't be afraid to call around to find the best price/lb deal.
Wear bug spray, sunblock, sunglasses, floppy hat. There are lots of bugs and its hot out! Also, beware of large spiders that spin their web in between branches!
Bring picking buckets! Some farms provide containers but others do not. You'll also need something to transport all the goodies home (i.e. cooler)
Get down, deep and dirty! The best, juiciest and fattest blueberries were deep in the center of the bushes. Most people just pick from the outer branches so the berries deep in the center a left alone to fatten and ripen. Make the most of your trip by getting down and dirty in search of the best berries!

Now I'm faced with the yummy dilemma of disposing of all those blueberries. So far I've frozen 2 pints for later use and made blueberry muffins (technique and recipe to follow in a later post). Other projects I have in mind are: blueberry lemonade, blueberry lemon cheesecake squares and blueberry jam. Any other suggestions or unique recipe idea? Sharing with neighbors is a good option too but let's leave it as a last resort for now... I'm protective of my blueberries :)

Block Party Gazpacho

2009-07-28T09:03:00.015-04:00

Last weekend we went to a neighborhood block party sponsored by the company who owns our building and the three other buildings next to us. It was kind of strange to have a block party in the middle of downtown, but the turn out was good and it was an opportunity to meet our neighbors. Everyone was supposed to bring a side dish to share so there were all kinds of dips and such, even homemade blueberry beer from our upstairs neighbor. I didn't make anything that fancy, just a simple gazpacho. I figured a refreshing chilled soup on a muggy summer evening would work well. Of course, it rained just a few minutes before the party was supposed to start and there was a chilly breeze coming through. But nonetheless, the soup was still delicious and so easy to make.

Traditionally, gazpacho is made with completely raw vegetable ingredients. But after surfing the web I found some recipes that actually roasted/grilled the veggies before blending them together. Probably to give the soup a deeper flavor? Well, I don't have an outdoor grill (no back yard!) so I roasted my veggies in the oven until deliciously tender and slightly charred. But to be honest, I couldn't see any distinct difference in flavor. Maybe grilling them over an open fire would do the trick? Well, if you're short on time or just don't want to bother with more steps in a recipe, skip the whole roasting/grilling thing and just follow this recipe:

Gazpacho
(Serves 6)

3-4 lb firm, ripe tomatoes
1 red bell pepper
1 red onion
1/4 cup olive oil
3 garlic cloves
1 cucumber, peeled, seeded, chopped into small cubes, divided
3 tbsp vinegar
1/2 tsp dried marjoram
3/4 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper (or tart hot sauce, like Tabasco)
up to 3/4 cup cold water (optional)
3 green onions, thinly sliced

If roasting in oven, preheat to 450F. Chop tomatoes & bell pepper in half, chop onion into quarters, drizzle with olive oil, S&P. Roast 10-15 minutes until tender. If grilling, prepare veggies in same manner, heat grill on high and grill until nicely charred all around. Remove skins.
Coarsely chop the tomatoes, bell pepper, onion and garlic. Place in food processor or blender along with half of the diced cucumber. Blend together until desired consistency - should not be a puree, but a coarse blend that is slightly chunky. Pour into large bowl or container.
Stir in the olive oil, vinegar, marjoram, paprika, cumin and cayenne pepper. S&P to taste.
If desired, thin out the soup by pouring in cold water, a little at a time.
Chill the soup at least 2 hours. The longer it sits, the better the flavor. Before serving, taste the soup again and re-season to taste. Garnish with sliced green onions and rest of chopped cucumber.

Raspberry Vanilla Jam

2009-07-28T08:34:00.008-04:00

The perfect Sunday morning breakfast: pancakes.

I hate eating a heavy breakfast so I didn't make any eggs or sausages to go with the pancakes. Instead, I peeled and chopped some fresh fruits we had sitting in the fridge. OK, but the pancakes still seemed to be missing something. Sure, I had maple syrup but still, something was missing - something to pull the fresh fruits and pancakes together... Like a jam or something... And then, inspiration hit: Raspberry Vanilla Jam!

I had about a handful of raspberries left in the fridge so I threw those into a saucepan with some sugar, a little bit of water and a few dashes of my homemade vanilla extract. I cooked the mixture down over low heat, breaking up the raspberries as I stirred, until it was thick and saucy and smelled amazing. Over the pancakes the jam went with a few drizzles of maple syrup et voila! Breakfast is served. Needless to say, Jason and I both devoured the pancakes and were left wishing we had more jam. Maybe I'll cook up a big batch and can it for the pantry so we'll have something for the winter months after all the raspberries and fresh fruits have gone. I smell a mini project brewing...

Where do all my recycled bottles go?

2009-07-24T08:07:00.009-04:00

It's a fact that recycling, reducing, and reusing is good for the environment. But have you ever wondered what actually happens to all that stuff we recycle, especially those plastic bottles? I have this image in my mind: all the plastic bottles get sorted out, shipped to some factory where they're melted down and remolded into new bottles or something entirely different. Sure, that's a possibility. Or...

... they're purchased by the people over at newsoap.org. Their slogan pretty much says it all: "New Soap, Old Bottle". They sell brand name, brand new, household cleaning products (like Palmolive dish soap & 409 all-purpose cleaner) packaged in old soda/beer bottles that have been recycled by earth-friendly people just like us :).

Pretty thrifty, eh? You can also sign up your office, start a collection, and sell your goods to these savvy people. If you're going to recycle, why not make a pretty penny out of it at the same time? Could be a good idea for a fundraiser if you're the kind of person involved in that sort of stuff.

Just be careful that you don't drink the 409 just because it's in a Sprite bottle...

Virginia Seafood + Seared Scallops

2009-07-22T12:55:00.013-04:00

I'm completely ecstatic to learn that Virginia is the 4th largest producer of seafood in the U.S. (1. Alaska, 2. Washington, 3. Louisiana). Most of the goodies, especially the shellfish, come from the Chesapeake Bay - that large body of water right above Norfolk/Hampton Roads. The rest of it comes from the surrounding areas of the Atlantic waters. We've got everything from blue crab and oysters to black sea bass and mackerel! Some species are wild-caught and others are sustainably farmed but everything is always fresh and local.

So in honor of this great accomplishment, I bought some beautifully plumb, juicy, sweet sea scallops from a local fishmonger (Welton Seafoods in Ghent). About 3 times bigger than their baby cousins, the bay scallop, they're also not as tender or sweet, but usually cheaper and a better filler for a dinner dish. I turned some left-over mango salsa into a "relish" by adding olive oil and then heating up the mix in a saucepan. And for a side, I made mashed potatoes with the red russets I bought from the Farm Market awhile ago. Being new potatoes (freshly dug out of the ground) they were less starchy and required less time to boil. For the scallops, I simply seared them in some butter.

To sear the scallops:

Rinse under cold water to remove sand (I have to admit that I didn't wash mine thoroughly and crunchy sounds were coming out of Jason's mouth!)
Pat them dry (or else they will steam, instead of sear)
Salt and pepper both sides
Melt 1 tbsp butter in a large pan. Wait until hot and starting to brown.
Sear scallops in butter 1.5 - 2 minutes on each side. Make sure they have breathing room. Don't over cook or they'll be tough! Scallops should be translucent and tender in the middle and opaque and browned at the ends.

Simple and delicious! I later found out that Jason doesn't even like scallops! What a waste... $15.99 a lb... (1/2 lb should feed 2 people, with sides). SIGH.

Roasted Chicken and Mango Salsa

2009-07-21T10:09:00.009-04:00

So I did end up making chicken soft tacos for dinner the other night. The chicken was delicious of course! Lean and ever so chicken-y. I roasted mine a little too long and they came out a bit dry, but if you follow these directions, they're sure to come out juicy and tender:

Roasted Chicken Breast
2 skinless, boneless chicken breast
olive oil
salt and pepper
fresh rosemary (optional - I just happened to have some on hand)

Preheat oven to 400F. While it heats up, drizzle the chicken with olive oil on both sides. Season with salt and pepper and chopped fresh rosemary. Roast for 30 minutes. Chicken should be nice and golden brown. Let rest 5 minutes before shredding.

As an additional garnish, I also made a super simple, super delicious mango salsa. OK, so mangoes are not local to Virginia, actually this mango came from Mexico, but they are technically "in season". So, no brownie points for me on this one. But if you're reading this from California or Florida you have nothing to feel bad about so go out there, get some mangoes, and make this salsa to eat with some mulitgrain tortilla chips!

Mango Salsa
1 mango, diced
1/4 cup red onion, diced
1/2 lime, juiced
5 cherry tomatoes, diced
cilantro, finely chopped
salt and pepper to taste
pinch red pepper flakes (if you like it spicy)

Combine all ingredients into a bowl and mix. Let sit for 10 minutes so all the flavors can blend. And now you may eat!

Full Quiver Chicken

2009-07-21T08:01:00.001-04:00

A few days ago I went to the neighborhood of Ghent to pick up some chicken I ordered online. Full Quiver Farm is a local, family-run farm located in Suffolk - just 30 miles from where I live in Norfolk. Orders are placed through their website and once a month Scott Wilson drives in to the Norfolk/Virginia Beach area to drop off the orders at hostess homes located throughout the city. I ordered 4 chicken breast filets, a thigh pack with 6 chicken thighs and 1lb of Italian-style pork sausage. The grand total: $37.13, including taxes and delivery charge.

The Wilson family does everything the old-fashioned way on their farm: they use natural compost and manure instead of synthetic fertilizers; all the animals (chickens, cows, pigs, turkeys) are free-range meaning they pasture freely and aren't locked up in cages all day; no growth hormones are used to un-naturally fatten the animals; and they enjoy a natural diet: the chickens eat insects, grass and a natural feed mix, the cows are grass fed - not corn fed (which is not part of their natural diet!).

But the best (and most adorable) part of Full Quiver Farm? The Wilson Family! That's mom, dad, 3 boys and 6 girls! All the children play a large role in the running of the farm - just read their newsletter. Things can't get much more wholesome than that! So, even though the chicken was pretty pricey, I feel better spending that kind of money when I know I'm contributing to the livelihood of a family of ELEVEN. Jon and Kate move aside - you guys have nothing on the Wilson family!

I've yet to make anything with the chicken. Maybe I'll grill up two of the breast filets and make chicken soft tacos for dinner tonight... I do anticipate a more distinct "chicken flavor", as weird as that may sound. Like the chicken we caught and killed on my grandfather's farm in Vietnam - lean, not much meat, but had a very distinct (i.e. strong) chicken flavor compared to that stuff you get in the supermarkets. I'll let you know how it turns out :)