Convenience Food

You know those days when you wake up, make coffee, and then in what seems like 6 minutes, it's somehow time for baths/books/beds already?  Sunday was one of those days.  With the hope of starting this nutso week of evening Vacation Bible School on top of our normal to and fro schedule feeling organized and prepared, the latter 50% of the weekend vanished in a blink.  Though feeling somewhat frantic under my time constraint*, I enjoyed the cook-for-the-week rally.

*while Dad and son played miniature golf and visited a park and I prayed that daughter enjoyed a nap free of heaving....sorry for such a reference on this, a food blog; it was just my reality.

With happy music and apron on, I embarked on two dishes, both to strategically yield leftovers, that could be entirely prepared in advance.  This would ensure that the 17ish minutes I had to get food in my child between his afternoon swim lesson and VBS check-in would require only the effort of a 50 second microwave stint.  I hoped he'd have time to at least begin digestion.  My choices - bolognese and cheddar broccoli quiche - were somewhat odd given the season.  But they both sounded tasty and kid friendly.  Besides, I've been dying to try Anne Burrell's bolognese for months. 

Pasta Bolognese (Click here for Recipe)



Let's start with that one.  It is unlike any bolognese I've had before, and that is probably because the preparation is unlike any I've done before.  She starts with pureeing and browning (yes, browning) carrots, celery, onions and garlic in olive oil.  The kids had no idea these veggies were hiding in that thick, rich sauce!



Next came the browning of the beef and tomato paste (yes, browning again...her recipe thoroughly and passionately explains this), adding/reducing red wine, and then adding/reducing water.  I wondered at the time if this was an exercise in futility.  Add water and then reduce it away?  But I had to try it to ascertain for myself if this truly is "where the flavors really develop".  Friends, it is!  As far as I'm concerned, this is my new bolognese recipe.  The aroma from this simmering sauce was out of control.  More importantly, the flavor was downright incredible.



Despite his sweet effort to shield it, I could see the disappointment in Ryan's eyes when I pulled out the whole wheat pasta instead of classic white spaghetti.  I try to make this substitution when I can, but it's taken a bit of convincing for the other family members.  Thanks to Ms. Burrell's divine recipe, nothing was lost here.  Phew!  An added bonus: this dish tastes even better the second day.

Broccoli Cheddar Quiche (Click here for Recipe)

So some might question whether quiche is dinner worthy.  Well I'm all about it.  It's easy, fast, substantial, and tasty.  Sold!



Kudos to the recipe's instruction to saute the broccoli as opposed to the classic steaming preparation.  Browning (have I mentioned that yet in this post?) imparts a far better flavor in my book.  I admittedly used just a wee bit more butter than the prescribed amount and also added some olive oil after the broccoli seemed to drink up the moisture before they were properly cooked.  The decision to use a larger quantity of broccoli than suggested negated the guilt...at least in my brain.



The cooked broccoli goes into the (store bought given aforementioned time constraint) crust first.  Next goes a - fat, if you're me- layer of shredded cheese.  As opposed to the often bland shredded mozzarella suggested in the recipe, I opted to get a good block of sharp cheddar and shred it myself.  The last layer is the egg mixture.  Multiple recipe reviews - which I always nerdily peruse - noted that the milk/egg mixture quantity might be a tad excessive.  So instead I used 3 eggs plus an egg white whisked with just a couple glugs of milk (probably 3/4 cup) and seasoned it generously with salt and pepper before pouring the mixture into the crust.

  

To quote Andrew, "I just love this delicious pie."  Good thing, since it was on the menu not once, but twice!

So far so good with our crazy week, and my little energizer bunny is loving every second of VBS.  I'd be lying if I said I'm not looking forward to a long holiday weekend respite though.  Now, what to make?


Salmon Recipes

In the spirit of tranquility, we are presently opting to spare ourselves the eruption of whining that occurs upon attempting to serve the kids this fish.  They spit and carry on as if we evil parents exist merely to torture them. They push it around their plates, intentionally obliterating it to shreds to be ultimately tossed in the garbage.  The pain of this scene has led me to temporarily table this (in the non-eating sort of way) for family dinners.  Instead, it's become the nearly-once-a-week-after-the-kids-are-asleep-date-night dinner for hub and me.

A dear friend recently asked what our favorite salmon recipes are.  The truth is that there are just so many delicious ways to prepare this fish, I find it difficult to narrow down!  There are a few salmon recipes already on this blog (here, here, and here), and below are a few more:

Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce and Grilled Lemons



To me, this dish lands in the land of wow, thanks to Bobby Flay.  One of my favorite things about his recipes is his use of sauces.  He takes something totally delicious in its own right and tops it with an over-the-top-good sauce. Ugh, I just love it!  This avocado tzatziki is amazing.  Even Ryan, generally not a huge avocado fan, worked it.  It is so bright and full of flavor that it can just be served all by itself  with chips/pitas as a snack.  If you haven't grilled lemons before (or limes for that matter), it rocks.  A squeeze of them still offers the acidity I adore, but the flavor is deeper and more mellow.  This added an incredible finish to an already very tasty dish. 

The recipe - courtesy of Bobby Flay:
1/4 cup plus 2 Tbsp olive oil
2 Tbsp fresh oregano leaves
Kosher salt and freshly ground black pepper
4 6-oz salmon fillets
2 lemons, halved
Avocado Tzatziki sauce (recipe below)

1.  Heat the grill to high.
2.  Combine 1/4 cup of the oil and oregano in a blender and blend until smooth.  Season with salt and pepper.
3.  Brush the fillets on both sides with some of the oregano oil and season with salt and pepper.  Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds.
4.  While the fish is grilling, brush the cut sides of the lemons with the remaining 2 Tbsp of olive oil and grill, cut side down, until lightly golden brown, about 2 minutes.
5.  Serve the fillets with a dollop of the avocado tzatziki, and squeeze the juice from the grilled lemons on top.

Avocado Tzatziki
2 ripe Hass avocados, peeled, pitted and chopped
2 cloves garlic, chopped
1 serrano chile, chopped  (I made a cowardice jalepeno substitution)
1/4 cup Greek yogurt
Grated zest and juice of 1 small lemon
1/2 English cucumber, finely diced
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

Put the avocados, garlic, chile, yogurt, lemon zest, and lemon juice in the bowl of a food processor and process until smooth.  Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper.  Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

The blurry side dish, by the way, is Tabbouleh, courtesy of my girl Ina.  It's my go-to Tabbouleh recipe for my roughly thrice-yearly cravings.  It's light, fresh, healthy and delicious.

Roasted Salmon with Potatoes and Mushrooms Click here for Recipe

No photo here, but this recipe is super tasty and easy...and it only dirties one pan.  I dig that.

Classic Cedar Plank Salmon



The cedar plank imparts an awesome smoke flavor which balances really nicely with the brown sugar crust.  If you can't swing the cedar plank grilling thing though, this could easily be broiled in an oven for 8-10 minutes. 

How it's done (courtesy of Weber):  Soak the cedar plank in water for at least an hour.  Place the soaked plank over direct medium heat on the grill and close the lid.  After 5-10 minutes, when the plank begins to smoke and char, turn the plank over and then place the fillet on the plank.  Carefully but generously sprinkle brown sugar over the entire surface of the fish.  Close the lid, and let the salmon cook until lightly browned on the surface and cooked to your desired doneness (15-20 minutes for medium rare; note that cooking time will vary depending on the thickness of the fish).

Hiding in the background of the photo is a mound of toasted coconut rice, which I have previously chatted about, as well as a simple salad of mixed greens, strawberries, English cucumbers, sliced almonds and a white balsamic vinaigrette.  (Have you ever tasted white balsamic vinegar?  It's sweeter than regular balsamic.  Love it!)

**Post dedicated to Christy.  Hope it helps girl!**

Donuts with Chocolate Brandy Sauce

Okay so forget everything I said about fresh, colorful and healthy for just a moment.  This dessert bears none of these characteristics.  However, despite my rants over the plethora of fresh produce options and the pursuit of natural ingredients, I am entirely unashamed to admit that this is one of darn yummiest and most fun desserts ever.

I've had a hankering for fried dough and chocolate sauce ever since I saw it in Marth's magazine months (years?) ago.  The picture I clipped has pestered me with each flip through my recipe binder.  So when we put a date on the calendar for friends to come visit recently, I knew it was time to finally pull out the clipping and try it. 

Though my anticipation for this dessert was borderline irrational, I still hesitated at the thought/effort of prepping homemade dough.  Then I had a flashback of a Paula Deen episode where she employed what I considered at the time to be a completely ghetto idea. After momentary reflection of my laziness, however, my brain morphed it into a brilliant short cut.  She took a can of refrigerator biscuits (the preservative-filled, "butter flavor" kind that you pull apart and bake), cut a hole in the middle (with a soda bottle top, no less), dropped them in a fryer and called them donuts.  So this, friends, is what I did too.

I will pause and ask for your forgiveness for the promotion of this manufactured "food".  But now I'll move on and say that it was freakin awesome.

The chocolate sauce was absolute heaven, and here is the recipe.  I made this earlier in the day, threw it in the fridge, and then heated it gently to serve with the donuts.

For the donut frying part, we actually put a cast iron skillet on the grill.  This kept the mess and oil smell outside.  I just heated canola oil until it responded to a drop of water with a loud splatter.  So precise, huh?  I have no idea what the oil temperature was, and it actually didn't seem to matter.



We put the donuts on a paper towel lined plate to drain and then gave them a sugar shower. 



The donut "holes" went in the oil as well for a Molly-sized treat.

The only thing that could improve the donuts' warm, flaky goodness was a dunk in the rich chocolate sauce.  It's almost like the world stood still for a second with each bite.

These would make a really fun activity for kids too (after the blistering hot oil part, of course), if you put out a variety of glazes/sauces and sprinkles for the kids to decorate the donuts themselves!

mmm Gorgonzola

I'm not sure what my deal is right now, but dishes incorporating this cheese's salty goodness seem to beckon me unmercifully as of late.  Rather than resist, I've decided to offer it permanent residence in my fridge.  

A seasonally versatile ingredient, it's as amazing melting in an oozy sauce over filet mignon in the winter time as it is on a summer salad.  I love that it perfectly compliments sweet ingredients like my new fave dried cherries (you've created a monster, Kate), while still being able to stand up to peppery steaks.  It partners particularly well with balsamic vinegar, and the two meals below celebrate this fab flavor marriage.

Steak and Gorgonzola Piadini  (Click here for Recipe)



The thin bread of this sandwich adds a subtle, crispy backdrop while allowing the other ingredients to shine.  I totally did not make my own bread as the recipe suggests, but instead picked up Lavash at the store and subsequently rejoiced because it was easy AND tasty.  The Lavash is speckled with gorgonzola before the initial grilling, which brings out the cheese's mellow, sweet notes vs. the sharper quality of the cold crumbles added at the end.  As promised, the arugula is dressed with tangy balsamic vinaigrette, adding a welcomed brightness to the other rich flavors.

I flipped the sandwich for this photo to capture the gorgonzola tumbling out from among the slices of juicy steak.  I mean, yum.



Pear and Gorgonzola Pizza

This next dish was born from a California Pizza Kitchen creation that combines salty gorgonzola, sweet pears, sweet/savory caramelized onions (aka heaven) and fresh arugula on a honey whole wheat crust. 



(So it doesn't look like a pizza in the traditional round sort of way.  It's laziness, really, as the shape comes from the way I carelessly cut the dough ball into pieces...we make flatbreads enough that it's just become a habit.)

My attempt to replicate this at home commenced with sauteing 2 vidalia onions, thinly sliced into half moons, for about 30 minutes in a Tbsp or two,each, of butter and olive oil until caramelized.

Meanwhile, I cut two pears into slices, brushed them with melted butter, dusted them with sugar and baked at 400 degrees for 10-15 minutes until they were tender.



I rolled out store-bought whole wheat pizza dough, brushed it with olive oil, and sprinkled it with kosher salt and pepper before hub took it to the grill for 3ish minutes on each side.  You could also very easily do this in a 400-450 degree oven.  After the crust had some color, I topped it with a layer of the caramelized onions, roasted pears and gorgonzola and then put it back on the heat for a minute or two to melt the cheese. 

While CPK's pizza is topped with greens coated in a creamy, over-the-top gorgonzola dressing, I opted for the go-to balsamic flavor combo.  The quick dressing: equal parts balsamic vinegar and olive oil, a little squeeze of dijon mustard, a bit of honey, and then kosher salt and black pepper to taste.  I tossed the arugula in this mixture and scattered it over the pizza. 

I could not stuff my face fast enough with this.  The wolfing actually and embarrassingly left me with a sore jaw.  Yeah, I just admitted that.

Summersummersummertime

Well not yet, but - weather aside! - we're seriously feeling it at our house. (And sorry for a second Will Smith intro.  Can't help myself sometimes.)  To me, warm weather cooking means celebrating fresh, brightly colored ingredients.  Many also get pumped up this time of year to fire up the grill after a winter hibernation.  If you've read this blog before, you know that our grills are not deterred by weather, and thus never really stop firing; but that makes us no less emphatic about enjoying charred deliciousness at a patio soiree.  I do realize that not everyone shares our grilling psychosis passion, so I'll be sure to include non-grilled plates in my summertime blathering.  The dishes in this post are fast, light, and yummy - and grilling is optional.

Carne Asada Tacos with Pickled Onions  (Click here for the recipe)

What caught my attention to make this recipe?  PICKLED ONIONS.  I love, love, love them, and I'm thrilled to be seeing them everywhere these days.  This recipe offers an easy and tasty pickling method.  You better believe I stashed the leftovers in the fridge for a future cereal? sandwich accoutrement.
In an attempt to cut down on the prep time, I used ground turkey in lieu of chicken and just sauteed it in a pan.  We inadvertently purchased ground turkey with virtually zero percent fat, and it was painfully dry.  I slopped on the onions' pickling juice to compensate.  We added corn as a last minute something to brighten it up!




Tilapia and Summer Vegetables Pack (Click here for the recipe)

Despite considerable effort and self-talk, I struggle to find super healthy recipes that achieve wow flavor.  I just can't seem to convince myself that a dish tastes as satisfying/amazing/rich as the "healthy version" recipe promises.  But friends, I found one this time!!!  It is perhaps the lowest calorie dish referenced on this blog, and I absolutely love it.  Maybe it's because it's not trying to be something else (I'm referring to recipes and cooking shows attempting to make low fat versions of stuff like buffalo wings and chicken pot pie.  What's the point?  To me, this ensures inevitable disappointment, as one takes bite after bite wishing it was the real thing.  Rather than try to fool yourself with an impostor, just make this authentically light and yummy dish!).  Good news-- it is also extremely quick.  A couple notes: 1) The fish cooks quickly, so cut the veggies into small pieces so they will too.  2) For those not fond of olives: Ryan leaves them out of his packet and finds nothing lacking.  I'll take his word for it, as omitting them is not in my DNA; I would put olives on ice cream.



The second picture gives a better shot of the light, lemony sauce.  This picture also reminds me that I forgot the green beans.  Oops. 



Rum Glazed Shrimp and Grilled Pineapple Salad

This shrimp recipe below came from my friend Amanda.  The title, starting with "Rum Glazed", had me at hello.  They are sweet, savory and have a perfectly subtle spice.



Rum Glazed Spicy Grilled Shrimp

2 1/2 lbs fresh 16/20 count shrimp
6 Tbsp light rum - split 4 Tbsp and 2 Tbsp
2 Tbsp fresh Key Lime juice
2 Tbsp olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 cup dark brown sugar
1 Tbsp cider vinegar
10 bamboo skewers, soaked in cold water for at least 1 hour

Peel the shrimp, keeping the tails intact.  Devein if desired.  In a small bowl, combine 4 Tbsp of the rum, lime juice, olive oil, garlic, red pepper flakes and salt.  Add the shrimp, and toss to coat thoroughly.  Cover and marinate in the fridge for 30-60 minutes.

Preheat the grill (or grill pan or broiler) to high.  In a small bowl, combine the brown sugar, vinegar, and remaining 2 Tbsp of rum.  Thread the shrimp on the skewers; lightly brush with the brown sugar glaze.

Place the shrimp on the cooking surface, and cook for about 3 minutes per side, brushing with the additional glaze, until the shrimp are opaque.

Pineapple, Basil & Cucumber Salad

For the salad, I used mint in lieu of basil, because my mint plants are lush and vast, while my basil plant is neither.  I initially wondered why it just required olive oil for the "dressing", and then it clicked that the pineapple juice provides the perfect acid.

Instructions:
Heat grill/grill pan/broiler to high.  Cut 1/2 cored pineapple into 1/3-inch-thick rounds.  Grill until char marks appear, about 2 minutes per side.  Allow to cool, and then cut into bite-size pieces. Toss with 1 small English cucumber, halved lengthwise and thinly sliced, 1/2 cups basil (or mint) leaves, 1 Tbsp olive oil and 1/2 tsp coarse salt.  Sprinkle with freshly ground black pepper.

Mojito, anyone?

94

....is the age of the lady that made this flawlessly gorgeous and delicious coconut cream pie. 



Ryan's grandmother, "Grammy" to us and "GG" to our kids, is one inspiring gal.  She lives independently. She wears a dress every day.  She remains a great source of emotional and practical support for her children - several of whom are in their 70's - while for most, those tables turned decades ago.  Such help recently included unpacking boxes when her daughter (also a grandmother) moved into a new house.  Yes, Grammy is turning 95 this summer, but was the one helping someone else move.  Those same sweet little hands rolled out this beautiful pie crust.

She's a sharp cookie and never misses a beat.  She regularly acknowledges milestones and special dates, even as grandchildren, great grandchildren, and great great grandchildren (yeah, that's right) multiply around her. 

Grammy, you rock.  If God makes me your age one day, I can only hope to be the positive force you are to your family.  I can only hope to still be taking care of my kids the way you do.  And heaven knows that I would love to be making homemade coconut cream pies - though they'd never hold a candle to yours.  xo

Salad Kick

It's been a salad kind of week - inspired in large part by my girl Marth - and I have three tasty versions to share!  Two can stand on their own as a main course in my opinion.  The third, no less yummy, I think does great nestled next to something a bit more substantial.

Salad # 1 
Panzanella  Click here for recipe

While the veggies are lovely and inspiring, I can't lie that the toasted (or grilled in this case, thanks to hub) bread steals the show....especially bathed in vinaigrette.  I mean, come on.  Speaking of the dressing, I really prefer red wine vinegar to champagne vinegar in this recipe. 

This salad is quick, (relatively?) healthy and fabulous enjoyed outside with a glass of whatever.

Salad # 2
New Spinach Salad (recipe at end of post)



The latest Martha Stewart Living offers a section on classic salads reinvented.  The bright colors of the photo layout brought on a craving for veggies and led me to select two to try this week!  The new take on spinach salad is straight up awesome.  In lieu of bacon, the recipe brilliantly calls for sliced chorizo, which I am wild about.  We met and fell in love over breakfast in Mexico when my eggs were cooked and served alongside its spicy goodness; I have kind of been stalking it ever since.  I love the creative approach to this salad, especially the dressing technique.  The yum-infused oil that cooks the fingerling potatoes and chorizo becomes the base of the dressing, which is completed with chopped shallots, sherry vinegar and seasoning.  The hard boiled egg is replaced with a poached egg in this dish, which admittedly is not everyone's cup of tea.  I personally found it absolutely perfect on this salad, and actually chose to celebrate it a bit with the addition of toasted crostini to sop up every last bit.  Yay little poached egg.

Salad #3
New Waldorf Salad (recipe at end of post)

I tragically have no photo of salad #3, which was another deliciously reinvented classic from the same article.  This salad replaces the signature mayo base with a tangy vinaigrette.  The best part though was roasted red grapes, which were a first for me, and most certainly will not be the last.  Roasting imparts complexity in the fruit's flavor and mellows the bright sweetness to something subtle and somehow rich at the same time.   This topic leads me another component of the salad: the walnuts.  Don't skip the toasting part!  It makes an incredible difference and is more than worth it.  By the way, I swapped the frisee for mixed greens.  I don't love frisee, and further, I look like a fool eating it.  I can't seem to get a good bite in without a piece unattractively protruding from my mouth, requiring an awkward and sheepish retrieval.  Not that I wish this unfortunate predicament on anyone, but I kind of hope I'm not the only one with this issue?  Regardless, be advised that mixed greens work fine here.  Am I still talking?

The recipes:

New Waldorf Salad, courtesy of Martha Stewart

For the roasted grapes:
1 1/2 lbs red seedless grapes
1 Tbsp confectioners' sugar
1 Tbsp olive oil

For the dressing:
1 Tbsp minced shallot
1 Tbsp white wine vinegar
1/2 tsp finely grated lemon zest, plus 2 tsp fresh lemon juice
1/4 tsp ground cumin
1/4 cup olive oil
Kosher salt, freshly ground black pepper

For the salad:
2 celery stalks, thinly sliced crosswise
1 head frisee
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted

1.  Roast the grapes:  preheat the oven to 350 degrees.  Toss grapes with sugar and oil.  Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25-30 minutes.  Let cool.
2.  Meanwhile, make the dressing: combine shallot, vinegar, lemon zest and juice, and cumin in a bowl.  Gradually whisk in oil, and season with salt and pepper.
3.  Make the salad: toss the grapes (without pan juices) with sliced celery, frisee, apple, and walnuts.  Drizzle salad with dressing, and toss to coat.

New Spinach Salad, courtesy of Martha Stewart

For the poached eggs:
1 Tbsp white vinegar
4 large eggs

For the salad:
3 Tbsp olive oil
4 fingerling potatoes (about 12 oz), blanched and sliced crosswise 1/2 inch thick
5 oz baby spinach
2 links (not dried) chorizo, sliced crosswise 1/2 inch thick

For the dressing:
2 Tbsp minced shallot
1 Tbsp shery vinegar
Kosher salt and freshly ground black pepper

1.  Poach the eggs:  add vinegar to a large saucepan of simmering water.  Crack eggs into the water, one at a time.  Poach eggs until whites are set but yokes are still runny, about 2 minutes.  Transfer to a paper-towel lined plate using a slotted spoon.
2.  Make the salad:  heat 2 Tbsp oil in a high-sided skillet over medium heat.  Cook potatoes until golden, about 6 minutes per side.  Transfer to a large bowl using a slotted spoon, and add spinach.  Add remaining tablespoon oil to skillet.  Cook chorizo until golden brown, about 3 minutes per side.  Add to bowl using slotted spoon.
3.  Make the dressing:  remove skillet from heat.  Add shallot and let cook for 30 seconds.  Swirl in vinegar.
4.  Pour dressing over salad, season with salt and pepper, and toss to coat.  Divide salad among 4 plates.  Top each with an egg.