Wednesday, October 31, 2007

Butter Beans with Parsley, Tomatoes and Chorizo

I wanted to like this more than I did. And I think its all my fault. I thought it was weird that only the chorizo got a turn in the pan... and I wanted to have warm beans and tomatoes... So... once the chorizo was browned a little, I tossed everything else into the pan. Do not do this at home. What ended up happening was all the chorizo oil got onto everything else.. so every bite tasted like it, regardless of what you put into your mouth. Now, if you like that sort of thing, feel free to replicate.

Now, what I would do differently is: Follow the instructions. Now that I've had some time to think about it, I think the differences in temperature would have been a nice contrast... or maybe I would heat the veggies in a separate pot... either way... don't let your chorizo oil ruin your dinner. Again, unless you're into that. ;)


Butter Beans with Parsley, Tomatoes and Chorizo
c/o Food and Wine Magazine, May 2007

1 14 oz can butter beans with their liquid
½ pound chorizo, halved lengthwise and sliced crosswise ¼ inch thick
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 pint cherry tomatoes, halved
¼ medium red onion, thinly sliced
1 cup coarsely chopped flat leaf parsley
Salt and freshly ground black pepper

In a small saucepan, heat the butter beans in their liquid. In a large skillet, cook the chorizo over high heat until it is lightly browned and most of the fat is rendered, about two minutes.

In a medium serving bowl, whisk the oil and vinegar. Stir in the tomatoes, onion and parsley. Drain the beans and chorizo and add them to the bowl. Season with salt and pepper and toss. Serve warm.

See the recipe...



Roasted Fish Fillets with Brown Butter Corn Sauce

This meal had us surrounded. I first read about the brown buttered corn on Molly's site, Orangette. She says she doubled the recipe for a party of 6, but doubled, this corn made three people very happy. Then I saw the fished-up version on a round-up on Apartment Therapy: The Kitchen... Or vice-versa... the dates of each article would imply that I found it on AP before Orangette... but I don't remember.. doesn't really matter. What does matter, is that this corn has made it around (and if the no knead bread or the snickerdoodle muffins are any indication, this lovely corn will be around for a while!!)

Now, with corn out of season, I used bagged frozen organic corn - two bags, in fact. A ton of butter, lots of thyme... This meal is another example of how just a few simple ingredients can make a lot of impact. The blitz in the blender with the lemon and garlic really made the corn pop. Really. Really pop. (Please make this and eat it.)

Now. I did struggle with the fish. Choosing the fish, to be specific. I took the suggested fish list with me to the grocery, and while there I pulled out my handy Seafood Watch Regional Guide to determine the best choice... Wegmans didn't have any striped bass... and the other two fish are in the naughty "avoid" column... so I went with the flounder because it didn't have the extra-naughty red (mercury) star next to it. I wish I knew more about fish to know what other fishes we could have had in its place, that would have fit in as well.

Yes, the fish was evil. However, it was really really tasty (jerks!!). The flavor was light and delicate and went so so beautifully with the corn sauce on top and side-corn. It baked merrily away in the oven while I prepared the corn and green beans.

I was extra stressed out about the naughty fish because my lovely and wise friend Marcie was over for dinner. She has suggested so many things to us... the friendly light bulbs, the re-usable grocery and produce bags, my rock-star hair dresser, the Amazing Race and Top Chef, Wasa crackers and my favorite farmer's market... so imagine my dismay when I'm having eco-Marcie for dinner, and I have to give her unsustainable fish. Thank goodness she forgave me!

I would love to make this again, but not until I know which fish would make a good substitute... if you have ideas - I GLADLY welcome them!


Recipe: Roasted Fish Fillets With Brown Butter Corn Sauce
c/o NY Times
http://www.nytimes.com/2007/09/05/dining/052arex.html

6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
Kosher salt and freshly ground black pepper
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
Brown buttered corn (recipe follows)
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or to taste
Chopped fresh soft herbs (basil, mint, parsley, cilantro).

1. Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.

2. In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.

3. Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

Yield: 6 servings.


Recipe: Brown Buttered Corn
c/o NY Times
http://www.nytimes.com/2007/09/05/dining/051arex.html?_r=1&ref=dining&oref=slogin

3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
Coarse sea salt
Freshly ground black pepper
Chopped fresh soft herbs (basil, mint, parsley, cilantro), optional.

1. Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn’s juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.

2. Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.

3. Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

Yield: 4 servings.

See the recipe...



Monday, October 29, 2007

Daring Baker Bostini Cream Pie


Do you know what it feels like to have 200+ new friends? Friends that ALL have similar interests? Similarly-interested friends that are supportive and hilarious and real and dreamy? If you're part of the Daring Bakers, you know it feels! I have been welcomed in as part of the October Class, and I couldn't be happier about it! I encourage you to go through that blogroll. Sure, you'll see a TON of Bostini Cream pies today, but stick around, each and every site has something scrumptious for you!

(I get to post a DB badge now, woohoo!)

Right, onto this challenge. The lovely Mary at Alpineberry, Hostess with the Mostest for October, chose for us this lovely Bostini Cream Pie. My first reaction was, "Huh? What's this? A typo??!?!" Not at all, my friends. The best way I can describe it is: The bostini cream pie is the boston cream pie's daintier cousin. Take one bowl of luscious vanilla custard, top with a lighter than air orange chiffon cake, smother sassily in chocolate.... it's ok, you can have a minute. :)

Now, I don't have any sexy ramekins. No trendy, time period custard cups...No presentable shot glasses... but I DO have a collection of cute teacups! Nice! I halved the recipe, which left me with 4 very generous fillings of teacups, that you see above. I took a couple of my new round cutters and sliced out some rounds of cake... I cut a round out of the middle, to make it a little silly, but to also give the chocolate somewhere to pool... and who can resist a pool of chocolate? In teacup, I even filled it with the cake-holes, so when chocolate glazed, it looks fun and bumpy.

The orange in the chocolate is so subtle as to be just a whisper on the tongue, and it played fantastically with both the custard and chocolate sauce. Dave and I enjoyed this happily two nights in a row (I didn't want to try out my first DB challenge on company - too much pressure!) You too, can make this at home - traipse on over to Mary's site for the recipe!!


Thanks again to the Daring Bakers for taking me in!! :)

See the recipe...



Sunday, October 28, 2007

Grilled Wild Boar Chops. You heard me - WILD BOAR!!!!

I picked up two big, thick wild boar chops from my butcher on a whim a few weeks ago. No plan for them, but I knew I could have a plan... some day... and I really liked the idea of being able to whip up a wild boar chop dinner on the fly. 'Cause like... who does that? :)

Well, we had the perfect occasion tonight. You see, today is our Second First Wedding Anniversary. If you recall, we had our First First Anniversary in Las Vegas in August... and today, a year ago, we had our second wedding in our church with our closest friends and family in attendance.

Now, we'd never had wild boar before. We like pork well enough, so I thought this wouldn't be too much of a stretch. I had no idea I would like these wild boar chops SO MUCH, though. The flavor of the meat is nice and delicate and not wild-animal-ish at all. The lemon/rosemary/garlic marinade didn't overwhelm it at all.

I served the chops with some buttered and rosemary red potatoes and green beans, both fresh from the morning's farmers market. We followed dinner with a lovely chocolate cake, but it gets its own post!!

I tried to work in a third wedding somewhere, but Dave wouldn't have it. I guess two is enough. ;)


Grilled Wild Boar Chops
c/o http://www.recipezaar.com/126240

4 servings
6 hours 5 hours prep

4 wild boar chops
3 meyer lemons, juiced
1 cup olive oil
2 tablespoons olive oil
¼ cup fresh rosemary, chopped
1 tablespoon garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Salt and pepper the chops. Place chops in roomy, non-metal container so each chop lays flat.

Whisk all ingredients (sans chops) for marinade. Pour marinade over chops. Cover and refrigerate at least (4) hours, turning every hour or so.

Prepare grill/fire for direct heat on high. Sear chops on both sides for 2 minutes. Turn heat down or place chops on cooler part of grill for remaining cooking. Close lid and cook about 5 minutes on each side for medium rare.

Let chops rest at room temp for 10 minutes before serving.

See the recipe...



Friday, October 26, 2007

Goat Cheese Ravioli with Bell Peppers and Brown Butter

Obviously my brains have shut off... or else I would have posted this sooner... because we had it weeks ago! Maybe I saved it because all we were eating was pasta... wanted to spread it out... Except that that phase hasn't really stopped... we're still pasta-crazy! There are worse things to be.

Right. So. I won't lie, I made the ravioli some Sunday afternoon while the Mister watched football. Weeks ago. I might have had football on the radio, but its more likely I had my ipod going. I'm not sure what got into me, but I was in a mood, so I made my own dough and then rolled it out and then filled it. Oh wait, I know what it was... I got this multi-pack of cookie/biscuit cutters... (notice the cute little scalloped edge?)... Why make my own pasta when the recipe so happily calls for wonton wrappers? I don't like wonton-wrapper ravioli. I don't know if I'm just doing something wrong, but they come out all weird and squiggly... not my favorite. That, and I find the production of pasta to be soothing... all the repetitive actions... I can get lost in the process. And in the end, I had a big bag of ravioli for my freezer! Woo!

The ingredient list to flavor quotient was high. This dish was a breeze to prepare and tasted like it took me all day. I blistered the peppers on the stove and messed with them the evening before... popped them in the fridge until I needed them. Because of all that miscellaneous prep, this dinner was the ultimate fast food. Sauteed some veggies, browned some butter, boiled some water... bam bam bam, done and delicious. Yah, sure, I totally would eat my flip-flop if I tossed it in some brown butter... but still. You'll note that I left out the olives and chives... neither float my boat, and the meal didn't suffer for it.

I'm barely on time to submit this to the lovely Ruth at Once Upon a Feast for her Presto Pasta Night roundup this week... I can't wait to see what she has in store for us (now that I'm re-smitten with everything pasta!)


Goat Cheese Ravioli with Bell Peppers and Brown Butter
Bon Appetit, September 2007
http://www.epicurious.com/recipes/food/views/239796

Bell peppers:
2 small red bell peppers
2 small yellow bell peppers
1 small green bell pepper

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup diced seeded tomatoes
2 teaspoons red wine vinegar

Ravioli:
Cornmeal for sprinkling
8 ounces soft fresh goat cheese
1/3 cup grated Parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tablespoons chopped assorted fresh herbs (such as basil, chives, mint, and tarragon)
18 wonton wrappers

4 tablespoons (1/2 stick) butter

Toasted pine nuts
Thinly sliced pitted Niçoise olives*
Chopped fresh chives

For bell peppers:
Char all peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; seal and let stand at room temperature 15 minutes. Peel and seed peppers; chop.

Heat oil in large skillet over medium heat. Add onion and tomatoes and cook until onion begins to brown, about 4 minutes. Reduce heat to low; cook until vegetables are very soft and onion is brown, stirring often, about 15 minutes. Add chopped peppers and vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For ravioli:
Lightly sprinkle rimmed baking sheet with cornmeal. Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, and next 2 ingredients in medium bowl. Arrange 6 wonton wrappers on work surface. Place 1 tablespoon cheese filling in center of each wrapper. Using fingertip, dampen edges of wrappers with water. Fold all 4 corners up to meet in center, forming pyramid shape; seal all 4 edges tightly. Pinch top to seal. Place on prepared baking sheet. Repeat with remaining wrappers and filling. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Cook butter in large skillet over medium heat until beginning to brown, stirring occasionally, about 4 minutes.

Cook ravioli in pot of gently boiling salted water until tender, about 4 minutes. Transfer ravioli to skillet with browned butter. Toss over medium heat.

Meanwhile, re-warm bell pepper mixture; divide among 6 plates. Using slotted spoon, top peppers on each plate with 3 ravioli. Drizzle with any remaining browned butter. Sprinkle with Parmesan, toasted pine nuts, olives, and chives.

*Brine-cured black olives; available at some supermarkets and at specialty foods stores and Italian markets.

See the recipe...



Sunday, October 21, 2007

Taste and Create: I Finally Don't Knead


I am late to the No Knead Bread party. Like, over a year late. I no longer qualify for being fashionable about it, either. O well. Better late than never!!!

How did I get here? Well, via Abby over at Plate Tectonics! We are participating in Taste & Create - an event in which we each pick a recipe from the other's blog, make it, and post about it! I waffled on what I was going to make - Abby had so many delicious things to choose from! Halloween being only a week away, I almost made her severed finger cookies... Yet... what I needed this weekend was the smell of baking bread... that o-so-comforting aroma permeating the apartment... Not to mention, I needed to see how fantastic this no knead bread was for myself!

I started the dough late Friday night. Sure, I'm still pretty new to yeast, but there are only three ingredients, what could I do wrong? Seriously people, this dough is a snap to make. And the way it smelled as it baked... omg. I could very well end up making this bread every weekend. Maybe.

Only one part frightened me. When I took the rolls out of the oven, they were rock hard... solid... stiff... and scary. I thought, "The whole world loves this recipe, how could I have killed it???!?!?!" But once they'd had a chance to settle, they softened. Not too much, though - they still retained a nice, chewy crust! Yay!

I can personally say that these rolls are terrific with just butter or with butter or jam. Tonight I will find out if they are as tasty with pasta (I'm sure they will be!) If you are another latecomer to this bread, consider this your invitation. These rolls are super easy and they smell and taste great!!

Thanks to Nicole for hosting this tasty little event. I look forward to next time!!

No-Knead Dinner Rolls
This recipe is adapted from Jim Lahey/Sullivan Street Bakery’s recipe published in the New York Times on November 8, 2006
Via Abby at Plate Tectonics
http://not-too-shabby.net/eats/?p=90

3 cups all-purpose or bread flour, more for dusting (I like Bob’s Red Mill white bread flour)
¼ teaspoon instant (“quick rise”) yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly gather dough into a manageable lump. Divide ball into 12 equal size pieces, approximately the size of a large plum. (An easy way to do this is to cut it in half, then half again; then cut each of those pieces into thirds.) Using your fingers, tuck each piece into a ball shape. Generously coat a Silpat baking mat or a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Be sure to space dough balls an inch or more apart so they don’t stick together as they rise. Cover with another cotton towel and let rise for about 2 hours. When they are ready, rolls will have significantly increased in size and will not readily spring back when poked with a finger.

About a half hour before baking, preheat your oven to 450 degrees. Get a nonstick 12-cup muffin pan and use aluminum foil to make a tented lid that fits around the pan. The tenting part is important—if the foil doesn’t rise well above the pan, your rolls will stick to it as they rise. You may need to join two pieces of foil. Set the foil “lid” aside and put the pan in the oven so that it, too, preheats.

When dough is ready, remove muffin pan from oven and quickly drop one dough ball into each cup. Cover with foil lid—and if you’re feeling frisky, spray some water under there just before covering (increasing the humidity under the foil tent). Bake 15-20 minutes, then remove foil and bake another 15 minutes, until rolls are beautifully browned. Cool on a rack.

Yields: 12 crusty, golden dinner rolls.



See the recipe...



Saturday, October 20, 2007

My "I Got Canned" Pancakes


Ok, ok, they aren't my pancakes. (Though you probably guessed that.) Sure, I made them, but the lovely Kickpleat at Everybody Likes Sandwiches provided the recipe. She only posted about them a few days ago, so I won't totally steal them. Click through to her site, you won't regret it.

These pancakes are delightful little things. I've really been into citrus zest lately... the luscious, clean scent and flavor really speaks to me. I know this is true for the rest of you, too, I think I just wasn't listening before. The pancakes are dainty and fresh, and just the thing to start me on the first day of the rest of my life. I topped them with a little butter and maple syrup, but then I had more un-topped, and I can't decide which way I like better. I'll def. have to make these again... ya know, for research.

I got canned, you ask? Sortof. I got the "you aren't a good fit with our firm" talk yesterday, and I have 30 days to find a new job. I knew I wasn't a good fit for the firm. Well, moreso, I knew the firm wasn't a good fit for me. At all. But this happening isn't an altogether bad thing. I've been miserable there for a long time, which has seeped into the other areas of my life (I've been totally disinterested in cooking and blogging, for one, and I LOVE both!!), so I feel free now. Liberated.

Check back in with me in 30 days, and we'll see if I feel the same way. :)

See the recipe...



Monday, October 15, 2007

You Do What You Can - But Can You Do More?


Another day I'd like to bring to your attention is... Today!

Today is Blog Action Day: The Environment. Today is about raising awareness. It's about those little things you and I and your next door neighbor can do to make this world a better place. It needn't be complicated. You don't need to be stressed out about it. You don't have to do a lot all at once. Just promise to do something. Start with a small ripple; make big waves.

Remember those Breck commercials? In 5 seconds of tv-time, that woman had a screen full of friends using that shampoo... and you know what, they all had great hair. (Work with me, here.)

Well, let's say you read my blog. And I tell you about what I'm trying to do to be more environmentally sound... and you think, "I can do that!"... so you do... and then you tell your mom or your coworker... and they do it too... Soon, we'll all have great hair! (And water, and air, and so forth.)

Let me start by saying I take no credit for any of the things I'm going to tell you. I'm a great follower... a copier of others... So when I hear a great idea from someone else, if it makes sense to me, I embrace it. I'll try to give props to those that earned it.

[Click through for more]


I want to say I've been trying for a while, but in a passive way. I would recycle when possible.. I'd try to turn lights off when I wasn't using them, I turn the water off when I brush my teeth.. But sometime last summer, I read a lot about CSA's. For those of you unfamiliar with the term, it stands for Community Sponsored Agriculture. I'd read about the super-fresh and interesting vegetables bloggers were getting each week, and I wanted that for myself! Thing is, each CSA takes subscribers early in the year - say, February. The subscriber submits payment and the CSA then takes those payments and gets their farming supplies for the season. You essentially pay it forward, with the hopes that they have a fruitful, productive season. So I'd missed my chance. I did, however, do a lot of research, so that when the time came, I could get in on the action. While I waited, I made weekly trips to my local farmers markets. You can too - find yours at Local Harvest. Joining a CSA means you will get veggies, fruit, eggs, flowers, and sometimes meats, that are local, often organic, and wholesome. You can feel good about the food you put on your table.

Let me tell you what I loved about being a part of a CSA this year. I looked forward to my pick-up every week. I never knew what would be in my re-used green bag, and often, I'd never purchased or prepared some of the vegetables. Before this summer, I never knew I liked Swiss chard. Now I have some seeds so I can try to grow my own!

My CSA season is over, so I'm back to the weekly farmers markets. I think I've mentioned before that I'm completely smitten with them. The quality and quantity of the produce and the friendliness of the growers keeps me going back.

When I go to the market or to the grocery store, I try to take my envirosax's in with me. In fact, I keep one in my purse at all times - just in case. What I also have, and what I wish I used more, are these neat little ecobags. I do use them at home, to store onions and the like in my pantry. Both were recommended to me by my friend Marcie. She tried to get me to switch to eco-friendly cleaners and toilet paper... but I haven't yet made the switch. (Maybe soon.)

We've also made the switch to organic, humanely raised meats - and really, I couldn't be happier about that. Yes, happier animals, raised in the way the animals were meant to be raised (running amok in grassy fields, feeling the sun on their backs) really do taste better. But they're also much easier on your conscience. We watched a very informative (and really scary) documentary last week, which only made me happier with our decision. That, and now we have a butcher. I always wanted a butcher.

Because I've already yammered on this long....We've changed out our light bulbs, we commute together to work more days than not, I try to use reusable water bottles and coffee mugs as much as possible. We also bring our lunches in reusable lunch bags.

Changes I'd like to make: I want to be even better about the shopping bags. Because I keep one in my purse, I'm good about using it for small purchases... but there have been a few times I've forgotten to bring the other bags in with me - and I keep them in my car for crying out loud! I couldn't make it too much easier on myself, but still I forget. I look forward to moving into our condo and to all of our new energy-star appliances. I look forward to our new car (someday - but it will be a hybrid.) I'd like to try out some of the newer household cleaners that aren't as full of creepy chemicals. I am also going to cut back on my magazine subscriptions. I get way too many, more than I can read. And what do I do? I go through and rip out the pages I want, tossing the rest into the trash. It's wasteful and silly, in this Internet age. My friend Marcie also suggests signing up with Green Dimes. Not only will they help you cut down on your daily junk mail, they plant trees for you. Winner!

Lastly, and I haven't really discussed it with Dave, is I want to look into offsetting our carbon footprint. It doesn't strike me as being terribly expensive, if anything, it seems like it's a bargain.

Okay, so if you're still reading (and I know that was a lot of ramble), this is easy. Get a reusable water bottle. See how you like it. Then maybe visit a farmers market regularly for your produce. Make friends with the farmers... feel the warm fuzzies... then maybe get the reusable grocery bag... you can do this. Start small, ease into it... see how it makes you feel.

You might be surprised.

See the recipe...



Sunday, October 14, 2007

National Meatloaf Day: Buffalo Meatloaf with Spinach and Roasted Baby Potatoes

Did you know that Thursday, October 18th, is National Meatloaf Day? (not to be confused with Meat Loaf.) I bet you didn't. (But if you're a food blogger, you probably did. You get credit.) I feel its my obligation to keep you informed. I totally forgot to mention that it was National Recess week a few weeks ago, and I also forgot to share that sweet potato greens fight cardiovascular disease in hamsters... I'm failing my public! But not this time!! (I would do any-thing for youuuuuuuu...)

The folks at Serious Eats (created by Ed Levine) declared 10/18 Meatloaf Day, and frankly, I'm disappointed we don't get the day off from work!!

To show my support, I present to you this lovely buffalo meatloaf with veggies from Bon Appetit magazine. The loaf was delightfully easy to make, was moist and delicious, and super healthy! Buffalo is generally better for you than beef (lower fat and calories), and with the addition of mushrooms to the mix, you can be happy to serve this to your family. The potatoes were simply roasted, and the spinach wilted with garlic... the flavors were straightforward and wholesome.

I will say that if you are making this meal for more than two people, you're going to want to use more than 1 pound of potatoes. I couldn't find any baby yukons, so I sliced up two large ones... and I think it was the perfect amount for us. I can't wait to have my leftovers for lunch, and I will def. save this recipe for future use.


Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Bon Appetit Magazine, September 2007
http://www.epicurious.com/recipes/food/views/239814

1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons olive oil, divided

1 1/2 cups chopped crimini (baby bella) mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme

1 pound ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided

1/2 cup panko (Japanese breadcrumbs)*
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper

1 garlic clove, pressed
2 5-ounce bags fresh spinach

Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.

Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.

Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.

Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.

*Available in the Asian foods section of some supermarkets and at Asian markets.



See the recipe...



Saturday, October 13, 2007

Chocotofu Pudding

Tofu what? You read correctly, chocolate pudding made with tofu. Unsquinch your nose, please. Give this darling little pudding a chance, would you?

The very same day I read about this pudding on Kate in the Kitchen's blog, I had to make it. In fact, as I was reading the post I thought, "I have tofu at home... I could do this..." I planned it out... my darling husband had an errand to run after work, so I sneakily made it while he was away... so that I could present this tofu-pudding to him without any preconceived notions in his head.

The pudding came together like a dream... a minute in the food processor made the tofu nice and creamy. The addition of the maple syrup and vanilla removed the beaniness of the tofu, allowing the chocolate to shine through. The resulting pudding was thick and smooth. Once refrigerated, the pudding's texture was similar to that of gelato! Yum!

Dave seemed to like it ok at first. I think the texture put him off, as it wasn't quite the same as normal pudding. He even made that "What? I'm eating tofu??!?!?!" face... More for me, I guess!! (Which rocks, because I adored this pudding!!)

I mean, really, if you're craving chocolate but trying to be healthy, this is a lovely vehicle for it.



Chocolate Soy Surprise Pudding
from the July issue of Taste For Life, a magazine supplement of Healthy Foods & Healthy Ways natural foods store.
c/o http://cooknkate.wordpress.com/2007/09/28/mmmmmpudding/#more-895

1 container silken firm tofu
1/2 c. semi sweet chocolate chips
1/2 c. dark chocolate chips
1/2 c. maple syrup
1 T. natural vanilla

Melt chocolate over low heat, a double boiler or in the microwave.

In food processor, blend tofu smooth, scraping sides as needed. Add in syrup and vanilla, blend to mix well. Add melted chocolate all at once, and blend to mix well, scraping if needed. Pour into a bowl and chill. Serve with fruit, angel food cake or by itself.

The chilled texture of this is similar to fine truffles. It is thick, dense and firm. Soften in the microwave before eating if you prefer.

235 cal/ serving; 6 g. protein; 37 g. carbohydrates; 2 g. fiber; 11 g. total fat(5 sat, 5 mono, 1 poly) 9 mg. sodium


See the recipe...



Thursday, October 11, 2007

Deborah's Sneaky BBQ Pizza Recipe

Remember those Cornish pasties?

Well, I only used half of the dough for them and froze the rest. I'd thought I might make more pasties with it, but when I read Deborah's post on bbq chicken pizza (and not just any - its from CPK!!), I saw my plan come together.

I have a particular love of barbecue chicken pizza. Sure, my new love of white pizza may have pushed it aside a little, but still, the love remains.

I rolled out the dough I already had, making two pizzas. I'd only thawed the one chicken breast, so I augmented the pizzas with a little leftover cooked pancetta. I also didn't use Bullseye... I had a jar of sauce I'd wanted to try from my Bacon Guy (the guy that sells bacon from happy pigs at my farmers market). The last difference is that I didn't marinate my chicken in the sauce for 2 hours. I didn't plan ahead very well, and we were too hungry to wait! :) Oh, and I think I'm going to try to find more reasons to put cilantro on my pizza! Yum!

Despite the fact that I edited all those things, this pizza was still dreamy. We shared most of one of the pizzas and then we had the leftovers for lunch the next day. (Reheated well!) If you're a fan of bbq chicken pizza, I highly recommend it!



California Pizza Kitchen Original BBQ Pizza
From Top Secret Restaurant Recipes
c/o Deborah at Taste and Tell, http://workingwomanfood.blogspot.com/2007/10/bbq-chicken-pizza.html

Crust:
1/3 cup plus 1 tablespoon warm water (105 - 115 degrees F)
3/4 teaspoon yeast
1 teaspoon sugar
1 cup bread flour
1/2 teaspoon salt
1/2 tablespoon olive oil

Topping:
1 boneless, skinless chicken breast half
1/2 cup Bullseye Original bbq sauce
1 1/2 teaspoons olive oil
1 cup shredded mozzarella
1/2 cup grated Gouda cheese (smoked, if you can find it)
1/2 cup sliced red onion
2 teaspoon finely chopped fresh cilantro

Start the dough one day before you plan to serve the pizza. In a small bowl or measuring cup, dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes until the surface of the mixture turns foamy. Sift together the flour and the olive oil and yeast mixture. Use a fork to stir the liquid, gradually drawing in more flour as you stir, until all the ingredients are combined. When you can no longer stir with a fork, use hour hands to form the dough into a ball. Knead for 10 minutes. Form the dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Let the dough rise for 2 hours. Punch down the dough and put it back into the covered bowl and into your refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.

Cut the chicken breast into bite sized cubes and marinate it in 1/4 cup of the bbq sauce in the refrigerator for at least 2 hours.

When the chicken is marinated, preheat the oven to 500 degrees F. Heat a small frying pan on your stove with about 1 1/2 teaspoons of olive oil. Sauté the chicken in the pan for about 3 to 4 minutes or until no longer pink.

Form the dough into a ball and roll out on a floured surface until very thin and 10 inches in diameter. Spread the remaining 1/4 cup of bbq sauce evenly over the crust.

Sprinkle 1/2 cup of mozzarella and all of the Gouda cheese over the sauce.

Add the chicken next, then the red onion. Sprinkle the remaining mozzarella around the center of the pizza. Bake the pizza for 10 to 12 minutes or until the crust is lightly brown.

Top with cilantro.


See the recipe...



Monday, October 8, 2007

Pasta with Ham, Pine Nuts and Rosemary Sauce

I'm not sure what happened. The clock ticked Autumn, and all we've had to eat since is pasta. Pasta pasta pasta. Sure, it would be one thing if it were actually cold outside... but since we're setting temperature records... I have no good excuse. What's nice about it is that I get to participate in Ruth's weekly Presto Pasta Night more often! Woowoo!

In this instance, I'm going to blame the Washington Post Food Section. I've started grabbing it on my way out of work (it would end up in the trash anyway), and I look through it on the ride home (but only when Dave drives!). I clipped out this recipe as soon as I got home. The photo won me over. That, and its non-tomato-based sauce. I've been smitten with those lately.

What double-won me over was the aroma. Between the orange zest, chopped rosemary and garlic, and sautéed pine nuts, my nose was in heaven. I really enjoyed the mix of scents, and for me, it really added to the dish. I know, I know, I should feel that way all the time... because smell has such a strong influence over our enjoyment of a meal... but this one really stood out.

This took little time to prepare (I used packaged, fresh pasta sheets). I zested, chopped, and cooked away.. and ta-daa, dinner. We ended up splitting the 4-serving pot of pasta... it was that tasty. While I loved the super-wide ribbons of pasta, they weren't Dave's favorite. I'm not sure this dish would have worked as well with a different cut, though. I'll have to explore more pappardelle recipes to see if I can win him over.

Any suggestions??


Pasta with Ham, Pine Nuts and Rosemary Sauce
c/o The Washington Post Food Section
http://projects.washingtonpost.com/recipes/2007/09/26/pasta-ham-pine-nut-and-rosemary-sauce/

8 to 10 ounces pappardelle pasta, preferably fresh
1 small orange
1 sprig rosemary
1 ½ medium cloves garlic
8 ounces smoked ham
¼ cup olive oil
½ cup pine nuts
Freshly ground black pepper

Bring a large pot of lightly salted water to a boil over high heat; cook the pappardelle according to package directions. If using fresh pasta, cook 3 to 4 minutes or until the pasta’s color has lightened and the noodles are slightly larger; be careful not to overcook.

Meanwhile, grate the orange zest from the orange (about 1 ½ teaspoons) and set aside; reserve the orange for another use. Finely chop the rosemary leaves (about 1 tablespoon total), mince the garlic (about 2 teaspoons total) and set aside; trim the ham of excess fat and cut the meat into ¼- to ½-inch dice. Set aside.

Heat 2 tablespoons of the oil in a large skillet over medium heat until it shimmers. Add the pine nuts and cook for about 4 minutes, stirring often, until they are fragrant and have picked up some golden color. Add the garlic, ham, orange zest and rosemary; cook for 6 to 8 minutes, stirring occasionally, until the mixture is fragrant and the ham has darkened in color. Season with pepper to taste; remove the sauce from the heat or reduce the heat to the lowest possible setting if the pasta has not finished cooking.

When the pasta is done, drain and transfer to a large bowl; pour the sauce over and toss, then add the remaining 2 tablespoons of oil and gently toss until well combined. Divide among individual plates and serve immediately, spooning equal amounts of the ham and pine nuts for each serving.

Nutrition per serving: 545 cals, 31 g fat, 4 g sat fat, 33 mg cholesterol, 822 mg sodium, 22 g protein, 45 g carbs, 2 g fiber

See the recipe...



Sunday, October 7, 2007

British Food Fortnight: Cornish Pasties


Bring on the miners and fishermen! (Except, I think pasties are bad luck for fishermen, I'm not sure why!)

I've never given "British" food much thought. Aside from fish'n'chips and pea puree, I'd really have to think about what constitutes British food... I called my mom (she lived in GB for a while) and I googled it... and I found that there is a slew of food I'd never associated with the UK.


For British Food Fortnight, I knew I wanted to make something accessible and with a fun name. In fact, the fun name was key. I chose the Cornish Pasty because, yes, it sounds a bit silly, but also because it had a history I could get behind.

Seems that the lovely wives in Cornwall would send these pasties off with their husbands to work in the mines. They were often filled with both savoury and sweet, at opposite ends, so that the men could get a couple bites of dessert. What I found charming, and unable to recreate, is that their initials would often be cut into the corner, so each man would be able to identify his breakfast/lunch/dinner. I read, also, that the miners would sometimes leave little corners of the pasty as an offering to the mine's mischievous inhabitants, hoping for good luck.

I tried to remain true to the rules... I didn't mix the ingredients together before I filled the dough, I didn't include sauce - just the salt, pepper, flour, and butter, so it could sauce itself as it baked. I even tried the "crimp," but I fear I mangled that entirely.

I will say that following the rules led to rather boring pasties. (No offense to the housewives of Cornwall.) That said, I found them entertaining enough, and soothing to make, that I want to try again, but with sussed-up fillings. Dave was already daydreaming about ways I could tweak the recipe. I froze half of the dough, so I'll keep you posted!!



Nigella’s Pasty Dough

2 cups milk (not low fat)
2 tbsp (30g) fresh yeast
3 tbsp crème fraiche
1 tsp sea salt (not iodized)
4 tbsp sugar, divided
5 cups flour (some more if you need it)
1 - 2 tbsp softened butter
vegetable or olive oil for greasing of bowl

Heat up the milk in a pan to the point when you can comfortably hold your finger in. If it is hotter, leave to cool to the finger friendly temperature.

Divide the milk roughly in half, pour one half into a roomy bowl, leaving the other half in the pan.

Add 2 tbsp of sugar to the pan, mix until sugar dissolves. Add the fresh yeast. Stand covered until yeast gets frothy.

To the milk in the bowl add crème fraiche, salt and 2 tbsp sugar. Sift in about 3 cups of flour, mix. It does not look pretty, and you should not be worried about lumps.

When the yeasty milk is frothy and you have mixed it so that it is homogenous, add this to the bowl. Mix. Sift in about 2/3rds of the remaining flour. Mix again with a spoon and start kneading. It will be very sticky. Add more flour by spoonfuls. When the dough gets less sticky and almost manageable, knead in the butter. Sprinkle over a spoonful of flour, knead, until you start feeling the dough becoming springy. To a clean bowl, add in about a spoonful of vegetable or olive oil, turn the doughball in it until it is all shiny. Press a cross with your fingers on top (this is traditional and I always do this - should help the dough to rise!) Dust lightly with flour, cover with a clean teatowel and leave in a warm place for about 1 hr.

Prepare your filling.

After 1 hr punch the dough, and leave it to raise for about 30 mins more.

Roll out the dough as needed.. Continue to make the pasties. When you have filled up a baking sheet, brush with beaten egg. Bake in a preheated 350F oven until golden. Take out and brush with water (this helps to make the pastry feel really light).

If you have some left over for a day or two and they have gone slightly stale, brush with water and reheat in microwave.

Cornish Pasty Filling
From Connie’s Cornish Kitchen
http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm

1.5 lb beef, not stewing beef
2 raw potato
2 raw swede (also known as rutabaga or yellow/swedish turnip)
2 small onion
salt and pepper
flour
a walnut sized piece of butter

Preheat oven to 425°F.

Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness.

Using a small plate cut out circles (Picture 1 & Picture 2). Moisten the edge with milk or water (Picture 3) and support half of the pastry nearest to you over the rolling pin (Picture 4). On the other half, put a small layer of prepared vegetables then a layer of beef (Picture 5 & Picture 6). Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process (Picture 7).

Sprinkle sparingly with salt and pepper then add a small bit of the butter (Picture 8 & Picture 9). Sprinkle a dusting of flour over the filling (this helps to make the gravy).

Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together (Picture 10 & Picture 11). Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp (Picture 12 & Picture 13). Repeat this process all along the edge (Picture 14). This will come with practice but you must get a good seal.

Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape (Picture 15, Picture 16 & Picture 17).

Bake in a hot oven 425°F for about 20 minutes then reduce temperature to 325°F for a further 40 minutes. Smaller pasties need less time.

If they are browning too quickly cover loosely with greased paper.

See the recipe...



Wednesday, October 3, 2007

Where have I been?


Sick. Sick and un-hungry. Saturday morning, I woke up with a case of the oogies. I thought it was something I ate, but then Sunday night, the Hubs got the oogies, too. What's grosser than one person sick? Two people sick!!! Woo!

That in mind, we've been getting by with applesauce and chicken soup. Before you get excited, both were from a jar or can. I know, I know, but the last thing I wanted to do was actually cook. Part of how I new I was sick on Saturday (aside from the headache and generally achy-ness) was that the smell of cooking bacon made me feel ill. Can you believe that? Cooking bacon!!! I LOVE bacon! I immediately put myself on the couch. I'm sure you can understand why.

I tried to make a tart to participate in the round of Hay Hay its Donna! Day: Tarts , but it took me two days, was late, and then I didn't even like the tart. (It went into the trash.) I'd also wanted to whip something up for They Go Really Well Together 6... but that didn't happen. Aaaaaaand I wanted to try my hand at In The Bag September.. still nothing. Still only applesauce in a jar, and chicken soup from a can. And even then, not much of either.

Why am I telling you this? Because I think you should go take a looksie at those sites, if you haven't already. The events are dreamy, the ideas are great, and even if I couldn't participate, I think they still deserve your attention. Hop to!

We might be back on a normal food schedule tomorrow-ish. I had half a sandwich for lunch today... so things are looking up.

O, and Kevin - I promise I'll try to make applesauce this weekend. :)

See the recipe...