Book Club part 2

I mentioned that I'd share the other two apps after I fussed over caramelized bacon for a few days weeks.

Without further ado, here they are! 

Balsamic Pears with Taleggio (click here for recipe)

 
photo courtesy of Wegmans.com

I cut this recipe out of the Wegmans magazine over six years ago and just now tried it.   I'm actually not kidding, and the proof is that we moved here four years ago, and Richmond doesn't even have a Wegmans. On that note, start rant. WHY, OH WHY doesn't this place have a Wegmans?! It is on the short -- very, very short -- list of things I miss about living in the DC area.   Considering the demise of Ukrops and its characterless replacement, the market here is totally ready for it. Please, Danny Wegman, I beg you to make it happen.   End rant. Sorry, that topic gets me amped.

Back to the topic at hand: yummy appetizers.  This little bite delightfully mingles a variety of textures with barely toothy fruit, crispy pastry and gooey cheese.  Even better: the complex flavor profile. Sweet, cinnamon spiced pears sing with a backdrop of balsamic vinegar accented with woodsy rosemary.  And then it's topped with a creamy layer of nutty cheese...need I say more?  I will!  It can be prepped in advance!  I made the pear mixture and froze it the week before.  I thawed it the day of serving, leaving only the steps of spooning it into cute little phyllo cups and topping with cheese before popping it into the oven for 8 teeny minutes.  Fab.

Jalapeno Cheddar Crackers

Who is the appropriate third amigo for a spicy/sweet bacon bite and tangy, fragrant pastry cup?  Why, a buttery cracker, of course!  This superdooper simple recipe is in Barefoot's latest book.  It sounded tasty to me, but what sold me was that this can be made weeks (in the fridge) or months (in the freezer) in advance.  This was just perf to pull off a hosting gig while hub was out of town.



Just slice, egg wash and bake.



My only comment is not about the recipe itself, but about the thickness of the crackers.  With such a rich result, I vote to slice thinner than the 3/8 inch width suggested. 

Ina Garten's Jalapeno Cheddar Crackers
2 cups all-purpose flour
1 teaspoon kosher salt
¹⁄8 teaspoon baking powder
14 tablespoons (13/4 sticks) cold unsalted butter, 1/2-inch-diced
5 ounces extra-sharp white cheddar, grated
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon chipotle chili powder
3 tablespoons ice water
1 egg beaten with 1 tablespoon milk, for egg wash
Fleur de sel or sea salt

Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the cheddar, jalapeño, and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

Holy Pig

One glance at the recipe title and I could focus on little else.  A mere two words have captured my heart and have yet to relent.  Friends, if you've never met CARAMELIZED BACON, get ready to start living.



I was scheduled to host book club last week and was in dire need of some fresh snack inspiration.  A potentially risky choice, I opted to prepare three dishes for the gals that I had never tried before myself.  But with two of them being Barefoot recipes, my fears were eased.  As a rule, she never lets me down; that reliability coupled with a divine concept like caramelized bacon, how could this NOT be fabulous?   Salty, sweet and spicy mingle together on a satisfyingly toothy backdrop... of bacon... Are you sold yet?  Did I also mention that this is simple to assemble and can be made in advance?

The only thing better than a couple of these little beauties is a whole tray filled with them. 



I'll share the other two recipes in the next post. This one deserves the spotlight.

Ina Garten's Caramelized Bacon

1/2 cup light brown sugar
1/2 cup pecans
2 teaspoons kosher salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons maple syrup
1/2 pound thick cut, applewood smoked bacon

Preheat oven to 375 degrees. In a food processor or mini chop, combine sugar, nuts, salt, pepper and cayenne until finely ground. Add maple syrup and pulse until moistened.

Top a foil lined baking sheet with a baking rack.  Cut the bacon slices in half, and place them on the baking rack, being sure they're not touching.  Evenly spread the sugar mixture on each slice.  Bake 25 to 30 minutes and let cool to room temperature before serving.

Nonnie

It's been nearly a year since Nonnie, my maternal grandmother and one of the coolest ladies ever, passed away.  It's typical to feel the void of missed loved ones most acutely at holidays and special dates.  But sometimes it happens at quiet and unexpected moments.

As a child, I watched Nonnie halve grapefruits and remove the segments (with precision, as she did everything) with a jagged-edged spoon.  I had only ever seen those fancy spoons at her house; I found it fascinating that she managed to avoid cutting her mouth with each bite.  She'd offer the juicy segments to me, but even my best grown-up efforts couldn't get me past the sourness.  I was quite satisfied observing, however, since I adored drinking in this and so many other proper Nonnieisms: her painting her long fingernails a loud and sweet bubble gum pink,  passionately watching and commenting on the news, thoroughly washing the dishes - always with the same brand of soap, and answering the phone with an oddly but beautifully deep "hellooooo".

Last week at work, I opened my own foil-wrapped, halved grapefruit (it turns out my adult palate happens to adore sourness), pulled out my very own jagged-edged grapefruit spoon, and daydreamed about emulating Nonnie's graceful movements.   



I miss her voice and how she cleared her throat, how she opened envelopes, her ceremonious approach to setting the table for even the most casual lunch, her slender hands, and perhaps most, her unintentionally hilariously enthusiastic expressions for the littlest of things (on her anticipating snail mail: "Darling, of COOOURSE I identify your handwriting on every envelope; it is DELIIICIOUSLY definitive.").

Till we meet again, Nonnie. XO

New Go-To

WHY have I been sitting on the recipe for roasted chicken and vegetables with maple-mustard sauce for so long?  While it sounded tasty enough to cut out, it didn't necessarily strike me with the must-make-this-immediately pang that I (embarrassingly?) often experience.  Well, I was way wrong and have been seriously missing out. 

We have long enjoyed roasting chicken to juicy goodness and veggies till they are browned and sweet.   It hasn't occurred to me to add a sauce since, if well seasoned, this dish lacks nothing.   From now on, it lacks mustard-maple sauce.  This flavor combo evoked giddiness equal to first witnessing the marriage of roasted broccoli with honey balsamic dressing.   Sweet + savory + anything roasted = something special.

What is particularly awesome is how very simple this is.  Equal parts Dijon mustard and maple syrup are whisked and drizzled over the finished plate.  No fuss; no science. 

What is less than awesome is that the only home picture I have of this deliciousness is a meager, picked-over pile of veggies on the tray.  (I say "picked over" since we unashamedly devour the most scrumptiously caramelized morsels first.) I haven't been as good about snapping photos of plates just-in-case-they're-delicious as of late.   And with this meal, I don't believe any of us came up for air until it was too late anyway.



So I beg your forgiveness for the lack of original pictorial inspiration. Thanks for the stock recipe photo, Real Simple.



Roasted Chicken and Vegetables with Maple-Mustard Sauce (click here for recipe)

This was a weeknight event for us, which didn't allow sufficient time to roast a whole bird.  So we used bone-in breasts and adjusted the cooking time down.  We also omitted celery, which ranks fairly low on roast-worthy veggies as far as I'm concerned.  So this recipe is easy AND flexible.  Do it!

Hail to the Kale

Thanks to my dad, whose gardening brilliance yielded mounds of it every year when I was young, I'm seriously crazy about kale.  I know it's good for me, but I'm also just a total sucker for nostalgia, and this sweet childhood memory also happens to be delicious.  Win!

Lately, I've been constantly craving the crispy kale recipe I found in the latest -- and greatest, for real -- Barefoot book.  Hi, Ina!



 I wanted to share this recipe, as well as another tasty kale-featuring dish we've tasted and adored this season.

Kale chips are so in right now.  They're widely available to purchase, but popping these warm crisps into your face fresh out of the oven can't be beat.  They're surprisingly and seriously addictive... even for little ones.  Both kids hover when this stuff is around.

This recipe is perfection as is.  But you might thank me for the suggestion for a judicious approach in selecting the company with whom you partake of such leafiness.   You'll want to be comfortable with whoever gets the privilege of first witnessing the inevitable, comedic, green smile that follows this snack.  Consider yourself warned!



Crispy Roasted Kale

2 bunches curly kale (about 2 1/2 lbs)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Preheat the oven to 350 degrees.  Arrange 3 oven racks evenly spaced in the oven. 

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.  Tear large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.  Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 tsp of kosher salt and 1/2 tsp pepper.  Divide the kale among 3 sheet pans or roast them in batches.   If you put too much kale on one pan, it will steam rather than roast and will never become crisp.  Roast for 15 minutes, until crisp.  Sprinkle with fleur de sel and serve hot.

Butternut Squash Baked Risotto (click here for recipe)

To me, the frosty season seems to beckon a snugly pot of risotto.  Starring energizing kale, this one by my girl Marth is scrumptiously savory with a light sweetness from the butternut squash.  It also happens to be refreshingly simple since it bakes in the oven, vs. the traditional risotto that requires constant stirring.

It's kind of awesome how this pile of kale -



cooks down to this.


A little visit to the oven, and it comes together beautifully.



 We served this with roasted chicken, but it is absolutely hearty enough to play the lead. 

(You may have picked up on the title's subtle reference to the Skins.  This post is hereby dedicated to RGIII and his knee!)

Hunkered Down

Whoa, Sally!

Preparations for this storm resulted in some surprise goodness at our place.  While clearing out our garage freezer to make room for ice, I happened upon five chicken carcasses.  Seriously, who finds five forgotten chicken carcasses?   I know I've saved a couple over time with the intention of making stock.  But five was a surprising volume to have amassed in the last year or so since we lost power -- and all the contents of our fridge and freezer -- with the last hurricane.   Well, at any rate, no time like the present to put the 'carcai' (Is that a word?  If not, shouldn't it be?) to work.

Homemade Chicken Stock (click here for recipe)



My major adjustment to the recipe was to use the bones I had instead of three whole chickens.  I also omitted dill because I forgot to buy it.

There was something very snuggly about a pot on the stove simmering away all afternoon, and the aroma in the house was deliciously inviting.   But the best part, for sure, was tasting the result the next day.   After freezing three quarters of the stock (yeah, loading up the freezer is precisely the opposite measure to take in the wake of a hurricane, but I didn't appreciate the HUGE quantity of stock this recipe would yield), I made chicken rice soup.  This gorgeous, rich stock made all the scrumptious difference.



I didn't really use a recipe here.  My dad used to make chicken and rice soup with random leftovers from the fridge and I always loved it, so I figured I'd attempt my own version.

I started by rubbing two boneless, skinless chicken breasts (further efforts to clean out the freezer) with olive oil and sprinkling them with kosher salt and black pepper before throwing them into a 375 degree oven for about 25-30 minutes.  While they were cooking, I got a small pot of brown rice going, which was simply 1 cup of long grain brown rice, cooked according to the package directions.  Next, I chopped and sauteed half a large onion in a tablespoon or two of olive oil in a large pot.  I medium-diced 4 carrots and 3 stalks of celery and added them to the pot to soften.  After 10ish minutes, I added the stock -- about 3-4 quarts, I think -- to the pot.  When the chicken was done in the oven, I chopped it and added it to the pot, along with the rice and a handful (about 1/4 cup) of chopped flat leaf parsley.  After a quick dash of salt and pepper to taste, it was ready! 

A bowl of soup and a crusty baguette is perfect storm weather in my book. 

Be safe, everyone!

Bye Bye Lulu's

Hub and I eagerly anticipated a rare, quiet date night out together to celebrate his birthday, only to find that our destination restaurant was CLOSED.  I mean, after lining up a baby sitter, getting ourselves dressed, downtown and parked only to be greeted by a little sign sending us the other direction for all hours other than brunch was a big, fat whomp whomp whomp. 

I'll clarify that we'd never let this - or anything for that matter - spoil a jewel of a night together, so we zipped to Zeus Gallery, another cozy food establishment on our go-to list, without skipping a beat.

Retrospectively, the thought of no more Lulu's dinners has been depressing me.  We've had some tasty dinners there, which I (of course, nerdily) had pictures of, so I'm sharing them in a goodbye tribute.




This is a grilled Caesar salad that didn't photograph well (slimy anchovies, anyone?) but tasted afreakinmazing.  The charred lettuce was the perfect backdrop to the rich egg, briny anchovies, nutty Parmesan, and crunchy house made croutons, all blanketed in Caesar dressing screaming of garlic and lemon.  (I just reread that.  If you're a Caesar person, you might be salivating.  If you're not, this may actually sound heinous and for that, I apologize.)  This was the dish I actually hoped to order the fateful night we found it closed!  RIP grilled Caesar salad.




Grilled mahi mahi over pancetta and sweet potato garnished kale resting in a blanket of celery root and apple puree.  Every bite was heaven, but I think my favorite part was the kale.  Have I mentioned my kale obsession?  I've got about a dozen recipes featuring on top of my pile, and I can't WAIT to try one or five.



Ahhh, classic shrimp and grits.  (I'm not sure who I think I am attempting to identify a classic southern anything with my Pennsyltucky roots.  I'd like to think I have a teeny bit of street cred after experiencing a few divine versions in Charleston, being a Richmonder for a whopping 3 years now, and my general inclination to stuff my face.  But I'd clearly be an impostor if I claimed to be an aficionado of southern cuisine.)  I'll just tell you the facts; this grits were buttery and rich, the shrimp were cooked to tender perfection, and the spicy, chorizo-speckled sauce was to die for.  Big fan.

With dinner out of the equation, I'd love to try the brunch here (who wouldn't find herself beckoned by a red velvet waffle with pecan cream cheese?!).  The typical weekend chaos doesn't often afford the luxury of brunch, but I'll put it on the Some Day list.


Photo courtesy of lulusrichmond.com

Slow Cooker Resolution # 37

Why hello there, neglected blog friends!  Thanks for checking back despite the infrequency of my entries as of late.  Speaking of neglected, I pulled this guy out of the cabinet after way too long, and I just loooved the result tonight.



It's ridiculous to turn down help when I could seriously use an extra hand or four to get things done. It seems that I'm making repeated resolutions to employ the slow cooker more, since it could free up precious moments to accomplish the almost stupid volume of tasks requiring attention each evening.  But the truth is, I'm not super jazzed by a lot of slow cooker recipes I see.  They can often seem, well, boring...and I also know that I miss the scrumptious flavor imparted by the searing/grilling/browning process left out of this cooking technique.  What I DO love about using the slow cooker is being welcomed by savory aromas when I open my door, as well as the brilliant fact that dinner is ready to go!

When I recently happened upon a slow cooker version of beef stroganoff by my girl Marth, it sparked a desire to give this contraption another whirl.  I get a hankering for beef stroganoff about once a year, and the thought has been nestled in the back of my brain since the onset of the fall.  If you're, too, a fan of this dish, this slow cooker version does not disappoint!  The beef is tender, the onions are scrumptiously caramelized, and the mushrooms add earthy flavor and textural interest.  The  combination of these ingredients unified with this rich and creamy sauce over a bed of toothy egg noodles is satisfying and warms your belly the whole way through. 

I probably should have taken more care to photograph the final product. But the messy rustic approach is kind of part of this food experience.  Oh, and I was also dying to dig in!  

Beef Stroganoff (click here for recipe)



One note on the recipe: it instructs to thicken the cooking liquid at the end. I was left with very little cooking liquid to speak of, so I just used a cup of chicken stock instead.  It worked like a charm!

My faith in this kitchen gadget just might be restored.  I hereby pronounce (yet another) resolution to be more intentional about incorporating it into my weekly menu planning.  If anyone has any great recipes to share, please do!

The Tomato Dilemma

Okay, so receiving a bag of home-grown tomatoes -- on top of an existing inappropriately large retail supply born of my inability to resist them -- is not really a dilemma.  But the desire to not waste, and more importantly, to enjoy every summery, juicy morsel, provides an opportunity to be creative.  Here are our tomato endeavors from the past week. 

Tandoori Spiced Chicken with Grilled Tomato Jam and Herbed Yogurt Sauce (click here for recipe)



This recipe is outstanding, giving you spice, savory, tangy and fresh all at once. The jam is divine and could be employed in countless other ways. So if you have any leftovers, keep them! I love the flavor complexity added by grilling the tomatoes. 



My only variation is related to the chicken... I applaud anyone who can handle the quantity of cayenne pepper called for in this spice rub. I am NOT one of those people, so I significantly reduce the measurement of that ingredient.

Classic California BLT

Simple. Fast. Close-your-eyes-delicious.

• Toasted Bread, spread with a layer of mayo - just keepin it real, friends.
• Thick-cut black forest bacon
• Sliced tomato sprinkled with salt and pepper (important!)
• Iceburg lettuce
• Sliced avocado

Not to be neglected, the corn was done on the grill and rubbed with chili lime butter - which was just softened butter stirred together with lime zest, lime juice, a couple dashes of sriracha and salt.

Asparagus with Grilled Tomato Tarragon Vinaigrette (courtesy of Bobby Flay)



I'm providing recipes below for everything on this scrumptious plate, but to point of this post: this vinaigrette is to die for and uses the same grilling strategy for the tomatoes described above.  I could (do) eat it with a spoon.  Grilled tomatoes plus tarragon equals amazing. 

Grilled Tomato Tarragon Vinaigrette
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 Tbsp finely chopped fresh tarragon
Kosher salt & freshly ground black pepper
1/4 cup plus 2 Tbsp extra virgin olive oil
3 ripe plum tomatoes
1/2 small red onion, thinly sliced
Grilled asparagus
Hard boiled eggs (my new obsession, I've found)

1.  Heat grill to high.
2.  Whisk together the vinegar, garlic, tarragon, salt and pepper to taste in a medium bowl.  Slowly whisk in the 1/4 cup olive oil until emulsified.   Let the vinaigrette sit at room temperature while you grill the tomatoes.
3.  Brush the tomatoes with the remaining 2 Tbsp olive oil and season with salt and pepper.  Grill the tomatoes until blackened on all side, 2-3 minutes per side.
4.  Remove the tomatoes from the grill and let cool slightly.  When cool enough to handle, cut the tomatoes in half crosswise and remove the seeds.  Cut the tomato halves into small dice and add to vinaigrette.  Add the onion and season with salt and pepper.  Allow the vinaigrette to sit at room temperature for at least 15 minutes before serving. 
5.  Place the grilled asparagus on a large platter and spoon the vinaigrette over the top.  Top with sliced eggs.

This incredible side supported a ridiculous entree of Tea Rubbed Filet Mignon Steaks with Buttery Mushrooms (click here for recipe).  I don't think praise is warranted after you've read that title.  Our portion sizes were admittedly not reasonable, and I don't regret it.  There, I said it.

I don't have a spice grinder, so I used a mortar and pestle to make the rub.





 

Provencal Tomatoes (click here for recipe)

These little jewels are somehow sweet, light, satisfying and savory all at the same time.  They're stuffed with a mixture of herbs, bread crumbs and Gruyere cheese that plays perfectly off the sweet tomatoes.  To impersonate my girl Ina who authored this go-to recipe, how bad can that be??



End tomato rant.  Thanks for your patience... there were a lot of tomatoes.

Summer Suppers 2

Holy deliciousness.  I can always count on Bobby Flay for sensational recipes, but this one is To. Die. For.   And I just love how it's so perfectly summery too.   If you've never had grilled peaches before, they are afreakinmazing, especially glazed with this luxurious, syrupy reduction of red wine vinegar and honey that comes together in just a few minutes.

Grilled Pork with Agrodolce Grilled Peaches (Click here for recipe)



We not only had rain in the forecast when we prepared this; it was pouring.  But hub wouldn't permit two consecutive non-grilled dinners, so he resorted to this arrangement.



He stood in the garage doorway, and the grill hid safely under the awning. The garage fire alarm only went off three times. A grill is NOT required for this feast though, so please let that not make you miss out on this seriously awesome dish. The pork can be roasted in the oven (look for a 135-140 internal temp), and the peaches would be fab broiled.

Our modification to the recipe was pretty much born of laziness. We used a pork tenderloin instead of a roast and didn't bother with the brine. We simply rubbed it with olive oil and generously sprinkled it with kosher salt, black pepper and chopped fresh rosemary. 



This immediately became a top 5 summer dish.   I'm in love, and I feel pretty darn confident that you will be too if you try this!

Summer Suppers

After a nutty few weeks with traveling and dinners of whatever-works, I was giddy to anticipate a relatively uneventful week at home.  This meant a Sunday afternoon sit down sesh to organize some meals for the upcoming week.  I'm the first to admit that I can deem that process a total pain and wish it - and the subsequent shopping/chopping/prep - over before it starts in favor of, oh, I don't know, a Starbucks date with Molly, a family baseball game in the front yard with pizza box cutout bases, a nap (wait, what is that again?).  But in this, the heart of summer, the vast a supply of fresh goodness had me jazzed to figure out what to cook.

This meal was actually tonight's dinner, and it was yummy enough to prompt a visit to my ever so slightly neglected blog!  This dish is tasty, satisfying, and super easy to prepare.  Try to find fresh sausage for this if you can...it's sooo good.

Sausage and Summer Squash  (Click here for recipe)



Just cook the sausage and veggies in your fave store bought Italian dressing amplified with chopped fresh garlic.  Brush the same dressing onto a sliced baguette and throw into a 400 degree oven until golden and crunchy on the outside and tender on the inside.




That's it!  What a fun surprise that simple Italian dressing can make this dish so surprisingly tasty.  And whoever says the bread isn't the best part is totally lying.

The only downside of this feast was the mess factor. Do you see the splatterville around the pan?  Argh.



We've actually made this dish on the grill before, which both adds great flavor and spares the kitchen clean-up.  No doubt we would have gone that route tonight had rain not been in the forecast.  The good news is that it's awesome prepared either way!

This easy dinner is a winner. I hope to have more successful summer suppers to report soon!

BSE

I must beg your forgiveness for such an uncreative title. It stands, simply, for Best Sauce Ever.  I'm irrationally jazzed up by dishes served with dipping sauces, because they lend another chance to pile on unique layers of deliciousness.  This dipping sauce was born after I had some leftover long peppers from a tangy, incredible steak sauce recipe and just had to dream them into a thicker sauce (reminiscent of my beloved Peruvian chicken).  What is a long pepper, you ask?



These are just a zippier version of roasted red peppers, which are a totally great substitute in this recipe, by the way. In all honesty, "recipe" is an indulgent term though, since this is really just a few ingredients quickly zapped together in a food processor that elevate a simple protein like rotisserie chicken into something seriously memorable. (I identify rotisserie chicken in the category of simple since it is most typical to pick up a rotisserie chicken at the store.   It may be no surprise that my hub resides in a different category: one that prepares said rotisserie bird himself, undeterred by 103 degree temperatures, with a result that could be the juiciest and most flavorful chicken ever. But as I had zero involvement in that project, I'll just say that this sauce is darn awesome on anything from store bought rotisserie chicken to wings to frozen chicken nuggets!)

Anyway, the scoop is below...  I so wish I measured this stuff precisely.  Even after a handful of preparations, I've never taken the time to figure out whether a "glug" really equals a tablespoon.  The good news is that it can be easily adjusted to taste.  If it needs a wake up, add a wee bit more vinegar.  If it feels overly acidic, add another squeeze of honey.  Remember to always season generously with salt and pepper too!



BSE

3-4 red long peppers
1/3 cup sour cream
1/3 cup mayo
1 Tbsp (glug-ish) red wine vinegar
1-2 tsp honey
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Combine all ingredients in a food processor, mini chop or blender and enjoy along with chicken, shrimp, or pork.   Don't forget the fries.

Bueller?

I am giddy to be back in the blogosphere today after one of the craziest work months ever, which seemed to allow time for little else in the way of responsibilities/chores/life, much less the fun escape of blogging.  I'm even more giddy to share this crazy fab recipe.  Can I tell you why? 

1.  It was amazingly savory...like restaurant-quality yumness that necessitated carrying on about it for nearly 30 minutes post-meal.
2.  Said yumness was achieved with very few ingredients.
3.  The whole thing was prepped and on the table in 30 minutes.

Seared Scallops with Fennel and Cherry Tomatoes (click here for recipe)

 

I've mentioned before that I love fennel...like, love it. Spotting it pictured in last month's Real Simple mag nestled in a rich broth with seared scallops and, even better, accented by two garlic toasts on deck for dunking, sealed the deal. This was on the list to prepare, um, immediately. We made a few modifications:  First, in lieu of searing, Ryan took the scallops to a super, super hot grill (for just a sec, so as to not overcook them, particularly since they would have a minute or two in the simmering broth to cook even further...scallops can turn from scrumptiously tender to heinously rubbery in a millisecond).  As no surprise, he grilled the bread as well.  It is kind of ridiculous how a brush of olive oil, sprinkling of salt and pepper, rub of a fresh garlic glove, and quick visit to hot grates elevates a simple baguette into an almost stupid level of deliciousness. 

I had an unexpected dose of happy from those little cherry tomatoes.  They simmered in the sauce just long enough to release their sweetness, which had a lovely mellowing effect on the slight brininess of the clam juice and white wine mixture.  The finished plate was to die for, which makes me again in awe of how little time and effort it required.  Even if Ryan wasn't outside knocking out the scallops and bread while I threw the sauce together at the stove inside, it still would have been ready in the prescribed 30 minutes.

If you're looking for an awesome date night or company-worthy meal, try this!

Holy Cow

After an unintentional, extended blogging hiatus, I can think of no better recipe to bring me back online.  Best. Friggin. Burger. Ever.  I know that is quite an assertion, and though my passion should admittedly be reigned back in to planet Earth from time to time, please trust that this is no exaggeration.  This is one of those food experiences that beg a closed eyes, slow motion approach to each dreamy bite.  No shame, folks.  No shame here at all.

Burger with Red Cabbage Slaw and Pickled Okra Russian Dressing (Recipe at the end of the post)



While the recipe calls for buffalo, I opted for 85/15 beef in the spirit of familiarity for the kids.  Ryan somehow managed to get the grill to a screaming 650 degrees, which delivered the most gorgeous crust to the outside of the meat itself.  So yes, the meat rocked.  But the toppings, oh the toppings... just total Heaven.

Imagine the first layer: delicious, melty fontina cheese hugging the burger.  Before it's nestled on the bun, the bread is first brushed smothered with an incredible Russian dressing speckled with none other than chopped pickled okra.  We hunted multiple stores for it just knowing that this vinegary element could be something to write home a blog about, and I'd go through that effort twice over to recreate this masterpiece of a burger.  Another generous spoonful of the sauce tops the burger, followed by a heap of tangy red cabbage and carrot slaw dressed in a light and sweet rice wine vinaigrette.  The bright flavor and crunch of the slaw amounts to perfection alongside the rich sauce.  No wonder you are famous, Bobby Flay.

Okay, so these burgers were no joke.  A pig out.  But it's hard to make something like a burger - especially one this insanely yummy - without some picnic-y sides.  I couldn't resist deviled eggs this time, which I'll blame on the little 'variations on the deviled egg' feature in the latest Real Simple mag.  We went the classic route, with mayo, fresh lemon juice, Dijon mustard, salt and pepper.  Would you believe that two of my six eggs had double yokes?  Isn't that weird?  I should probably go buy a lottery ticket.



For the second side, we brought out more Bobby Flay brilliance in the form of grilled sweet potato and scallion salad, which I've actually already rambled about here.  This is an easy, fresh, delicious salad that requires balsamic AND cider vinegar.  So you know I'm all over it.

Here's a shot of the plate in all its sloppy glory.



So yes, I'm hitting the gym hard this week after such a ridiculous caloric performance.  I know it's not something we should have every day.  My brain is clearly not cooperating, however, as it continues to strategize over when we can make these burgers again.

Burger with Swiss Cheese, Red Cabbage Slaw, and Pickled Okra Russian Dressing
Courtesy of Bobby Flay's Grill It

Burger
1 1/2 pounds ground buffalo (or beef, turkey, chicken, etc)
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
8 (1/4 inch thick) slices Gruyere or fontina cheese

Red Cabbage Slaw
1/4 cup rice wine vinegar
2 tsp honey
2 Tbsp canola oil
Kosher salt and freshly ground black pepper
1/2 small head of red cabbage, finely shredded
1 large carrot, peeled and finely shredded.

Pickled Okra Russian Dressing
1/2 cup mayonnaise
3 Tbsp ketchup
1 Tbsp Dijon mustard
3 Tbsp finely chopped red onion
1/4 cup finely diced pickled okra
2 Tbsp finely chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

1.  To  make the slaw, whisk together the vinegar, honey, oil and salt and pepper to taste in a large bowl.  Add the cabbage and carrot and toss until combined.  Let sit at room temperature for at least 15 minutes or up to 1 hour before serving.

2.  Heat grill to high.

3.  Form the meat into 4 burgers, each 1 inch thick.  Brush with the oil and season liberally with salt and pepper.  Place on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.  Turn the burgers over and continue cooking until desired doneness.

4.  Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese just begins to melt, about 1 minute.

5.  Spread some of the Russian dressing on the tops and bottoms of each bun.  Place a burger on each bottom half and top each burger with some of the slaw and a bun on top.  Serve immediately and devour.

Marth's Wise Words

Martha Stewart - my guru of domesticity - once instructed to always make your bed, because "cleanliness begets cleanliness".  She maintained that you'll be less likely to drop things on the floor around a pretty, perfectly made bed than if it were disheveled.   My poor, poor husband has actually endured me repeating that phrase to him, because, like many insane over the top helpful but questionably bizarre tips she offers, I ate it up with a spoon.  Anyway, I heard the same "begetting" concept on a commercial once (for cereal maybe?) that one healthy decision leads to another one.  So if you invest time to exercise, you're likely to make more responsible food choices since the progress is already under way.

I'll coin a new phrase today:  Cooking begets cooking.  Sometimes it's just a matter of getting started for the groove to kick in.  For those that like the idea of cooking at home, but can't seem to find the spark to get started, there are some great tools available to aid with the most common road block: time!  Here are a few...

• Meal swaps with friends
• Use the slow cooker
• Bulk frozen cooking
• 5-meals-in-1-day methods
• Preparing weekly menus (this is one of the first posts on this very blog!)

The only rule is to feel no pressure...because then it won't be fun and will just feel like yet another obligation on the to-do list.  Be further encouraged:  1) No one says "homemade" has to equal "fussy" or "gourmet"!  2) Cooking just once or twice can get you through the better part of a week if you plan for leftovers.  3) There's not a thing wrong with take-out.  To the contrary, taking a break is not only refreshing but necessary in my book.  (In fact, I'll be at Chick Fil A tomorrow night for my Kindergartner's school spirit night!)

If you're someone who is interested in cooking more, start small and give it a try...you might just find yourself on a roll.

My Vinegar Heaven

Italian Sub Salad (Click here for recipe)



Italian subs are one of my fave pizza shop staples, and the more heaping/gloppy the toppings, the better, as far as I'm concerned. A tangy vinaigrette and classic shake of oregano are so perfectly complimentary to salty Italian meats and provolone. 

When I came across this recipe claiming to convert such a substantial and delicious sandwich to a salad, my reaction was admittedly mixed: wow-this-sounds-incredible-if-it's-really-possible-to-achieve-the-awesomeness-of-this-sub-in-a-salad  vs. no-chance-a-salad-can-compare-to-the-awesomeness-of-this-sub-and-PS-recipes-like-this-kind-of-annoy-me.  It's probably rather clear since it's landing in this forum, but the former sentiment prevailed.  Hurray!

For me, the treasure of this salad comes from this glorious little jar of Italian pickled veggies.  I have no idea how I've managed to pass over such a gem of an ingredient for so long, as my love of pickled things clearly borders obsession. 

The zesty brine serves as the base for the dressing.  Genius.

A second dose of genius is toasted bread cubes (my theme lately, it seems), which boast the crispy outside and satisfyingly tender inside of a perfectly fresh Italian sub shop roll.  THEN these already tasty little nuggets take it one step further and drink up the dressing for a burst of flavor.

Toss some sweet Peppadews and salty olives from the Mediterranean bar on top, and I am totally in love. 

Win win to find such vinegary goodness (little less 'ode' and a little more, um, 'reverence' in this entry, eh??) in a salad that also just *nearly* satisfies like a sub!