The Pastrami Story

If sandwiches are your thing, I bet you would find an authentic pastrami sandwich from a good New York deli to be a truly memorable experience.  One such sandwich made a profound impression on my husband on our last visit there - a full three years ago.  He's been pining for it ever since and decided that - since our kiddos/budget/job/life preclude us from frequent jaunts to the City - he was just going to figure out how to make one for himself.  I thought to myself, what a fun idea!  I didn't realize at the time that the fun idea was actually a rather involved and complicated eight day project.  Yes, I said eight.  No wonder those sandwiches are so good.  The first step is curing the beef brisket in an herb/spice mixture for a few days (with a turn required every 12 hours), then rinsing it, then cold-drying it in the fridge, then rubbing it again, then smoking it, then steaming it, then chilling and slicing it thin.  I mean, seriously?

I take no credit for all of this effort, as I was a mere bystander (and lucky taste tester) on this quest for deliciousness.  But even when I'm not responsible for the prep, I am excited to chat about it and give props to the responsible party.  Way to go, Ryan!! The result was a gorgeous, smoky, intensely flavored, though not quite as tender as intended (you can bet he's going to try it again), pastrami that we piled onto the requisite seedless rye bread with deli mustard and enjoyed immensely.  We thought a deli-type side dish like potato salad would be an appropriate accompaniment; however, I am generally not too roused by the mayo-laden version commonly available.  I located this fab recipe that just screams of acid with vinegar, capers and cornichon, and thought it would be perfect.  Adding a further dimension of complex goodness was the grilling of the potatoes as opposed to the standard boiling.   It was exquisite, and I will store it in my pocket for the future.

Christmas Goodies

Whether for gift giving, indulging, or the sheer festivity of the preparation, goodies at Christmastime are just the best.   Here is a sampling of some of the feel good yumminess that has added cheer to our holiday thus far:

Oreo Truffles

These heavenly morsels are no more than Oreos mashed with cream cheese and dipped in chocolate.  But they somehow feel decadent and kind of fancy.  They are lovely to be given as gifts and can be decorated in lots of ways.  My sister-in-law gave me this technique (its simplicity deems ineligibility for the "recipe" designation) years ago, and we've made them countless times ever since! 

I've referenced these little guys before, but here's the scoop:  Grind an entire bag of Oreos in a food processor until fine.  Add 8 oz of cream cheese, and process until the mixture becomes a uniform black "dough".  Scoop balls of the mixture onto a parchment lined baking sheet and freeze for at least 15 minutes.  Meanwhile, melt whatever kind of chocolate chips you like slowly in the microwave.  Then dip the balls in the chocolate and allow to set on parchment/wax paper/foil.

Chocolate Chip Cookies

All chocolate chip cookies are not created equal!  I won't pretend that mine hold a torch to so many marvels out there - my friend Allison's are insane, to name one.   But I can articulate what defines an awesome version of this classic in my book:  crispy outside, gooey (so not cakey) and slightly underdone inside, generous quantity of chocolate chips, and the slightest hint of salt on the end of a bite.  I know that last one is kind of weird, but man is it good.  Perhaps the two most important steps, I believe, are 1) ensuring that the butter is both unsalted and fully brought to room temperature, and 2) fluffing the flour so to not overmeasure.  These are a tad picky, but I have found that the texture is seriously affected by these ingredients.  The recipe I use - and tweak just a tad - is old school Betty Crocker.

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup unsalted, room temperature butter

1 tsp pure vanilla extract (I am hooked on Madagascar Bourbon)

1 extra large egg

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp plus a pinch kosher salt

12 oz semisweet chocolate chips (or whatever!)

Preheat oven to 375 degrees.   Sift flour, baking soda and salt together in a bowl, and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat sugars and butter together until creamed.  Add vanilla and egg, and beat again until thoroughly combined.  With the mixer on low, slowly add the flour mixture until just combined - don't overmix.  Add the chips and give the mixer a couple more turns to incorporate.  Scoop with a 1-inch cookie scoop onto a silpat lined baking sheet, and bake for 8 minutes until the edges are just golden brown, and the inside is total goo.  Let them set up on the baking sheet for a couple minutes before trying to move them to a cooling rack.

Peppermint Marshmallows 

Why would someone bother making marshmallows when there are countless, perfectly tasty ones available conveniently pre-bagged at the store?  Well, because it's fun and completely festive.  Please note I do not make homemade marshmallows a rule at my house.  If I did, I'd ask someone to smack me.  But the holidays are different and warrant some special treatment to me. 

I don't think I ever really pondered how the marshmallow came to be, but if you find yourself giving this a go, hopefully you'll be as entertained and interested as I was.

I start with Barefoot's homemade marshmallow recipe, which is found after the toasted coconut (also delightful, by the way) discussion on the link below.  In lieu of vanilla extract, I use about a teaspoon of peppermint extract.  After it's smoothed into the pan for setting, I disperse a few drops of red food coloring, and then perform a Marth-done-proud completely amateur job of marbelizing with a wooden skewer.  Quick user note: dip your knife in warm water before attempting to cut these babies, and this experience will be far more enjoyable.  I learned the hard way.

http://www.foodnetwork.com/recipes/ina-garten/toasted-coconut-marshmallows-recipe2/index.html

 

This treat occurred on Christmas night after our our fam took a post-dinner walk in the snow.  My husband peeled off the kids' snow pants (to reveal the same jammies they slept in the night prior...I'm not ashamed to admit that I was in the same state), while I prepared my fave hot chocolate on the stove. If you're wondering, there's no recipe here...just divine chocolate flakes from Williams-Sonoma whisked into hot milk.  We snuggled up with our cocoa with only the fireplace and Christmas tree to light our cups.

Time Out!

Not the kid in the corner time-out, the mama is haggard and must take a breather time-out.  A simmering pot of goodness on the stove forces me to stop for a sec...really just because I have no choice when the most important ingredient to its success is patience.  The actual ingredients are mildly important too, but you know what I mean.   

Spaghetti with meatballs is a dish that warms you the whole way through, which is kind of convenient when it's 18 degrees outside.  After testing about a dozen variations of this combo over the years, I am pleased to report that I've found the keeper.  The meatballs have a wonderful texture and a delicious (and somehow subtle without being boring...does that make sense?) flavor.  I don't even recall from where I clipped the meatball recipe, and I've changed it a bit in my trials.  It's beautifully accompanied by Barefoot Contessa's sauce, which is rich and complex without being heavy. I am salivating as I type.  Here's the scoop:

Turkey Meatballs and Spaghetti

Combine the following ingredients in a large bowl:

1 1/4 lbs ground turkey (85/15 is totally what you need here)

1/3 cup grated Parmigiana Reggiano

1 Tbsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 extra large egg

16 saltine crackers, finely crushed

Shape the mixture into about 15 meatballs (1 1/2 inches or so each).  Heat 2 Tbsp olive oil in a large skillet over medium high heat, and cook the meatballs until browned on all sides. 

Meanwhile, heat a bit of olive oil over medium heat in a large saucepan.  Add 1 cup of chopped vidalia onions, and cook until translucent, 8ish minutes.  Add 1 1/2 tsp of minced garlic, and cook for one minute more.  Add 1/2 cup red wine, and turn the heat to high.  Stir and cook until the liquid is almost entirely evaporated, about 3 minutes.  Stir in one 28-oz can of crushed tomatoes in puree, 1 Tbsp chopped fresh flat leaf parsley, 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Add the meatballs to the sauce, and simmer on low for 30 minutes.  Serve with the al dente pasta of your choice, and don't hate on the Parm topping.

Not pictured but certainly not lacking (sorry for the double negative, Mom):  glorious garlic bread made by 1) slicing a ciabatta loaf lengthwise in half, 2) slathering it with butter, 3) adding a few dashes of garlic powder, a good dusting of an Italian dried herb blend, salt and pepper, and 4) toasting it until golden brown and crispy on the outside and soft on the inside.  I'll pretend this doesn't negate the health points I earned for using turkey in the meatballs.

Chicken Stew with Biscuits

The holidays seem to beg a bit of indulgence, and this dish fits the bill quite perfectly.  It's just a slightly less fussy version of chicken pot pie.  Aside from being snuggly and utterly delicious for both adults and small people, this meal can be conveniently made ahead and also easily feeds a crowd. 

As I've mentioned before, though Ina's very existence cooking borders perfection to me, I maintain that she is a bit heavy handed with onions.  I reduce the quantity by nearly half in this recipe and find nothing lacking.  Another note: it's a good idea to put a cookie sheet on the lower rack to catch over flow drippings from this baking dish.  I forgot to do that this time, and I've already schmutzed up my new oven as a result.  Otherwise, the recipe is straightforward and seriously yummy.   http://www.foodnetwork.com/recipes/ina-garten/chicken-stew-with-biscuits-recipe/index.html

For my less naughty friends, here's a healthy and very tasty idea: Skillet Gnocchi with Spinach and White Beans.  This is a satisfying meal that makes great leftovers.  I also love how the prep goes from start to finish in 30 minutes and only dirties one pan (hallelujah!). The stewed tomatoes weirded out my kids a little, so if you've got picky ones, you might want to dice them up a bit to camouflage them.  I substituted baby spinach for chard in the recipe and also was just a tad more generous with the Parm.  Hey, it's the holidays.

Back in Action

I'm doing my happy dance because the kitchen is back in action!  I will post a pic when the finishing touches of the renovation are complete!  After being without a range for what felt like eternity, I was excited to break in the new one one with a totally tasty dish:  Asian Chicken Burgers with Plum BBQ Sauce.  This meal was born out of an appetizer recipe I found in Cuisine at Home years ago.  I first made it as an app and thought its deliciousness warranted a promotion to main course status.  Okay, so the prep is moderately unpleasant - unless you, for whatever reason, like the idea of dicing up boneless, skinless chicken thighs and grinding them up in a food processor.  I am asking for your trust that this is not a futile exercise; I am confident you will be super happy you did it.  The burger itself is surprisingly (chicken!) savory, flavorful and satisfying.  The sauteed pineapples and red peppers make a subtly sweet topper.  The sauce adds a scrumptious and tangy accent that leaves you with just the slightest bit of spice.  To convert this back to an app, just make the burgers smaller, skewer them with a piece of the pineapple and red pepper, and drizzle the sauce on top.

Asian Chicken Burgers with Plum BBQ Sauce

1/3 cup plum jam (if you can't find this, you can use plum sauce from the International aisle at the grocery store and scale back the rice vinegar just a pinch)

3 Tbsp soy sauce

3 Tbsp rice vinegar

2 Tbsp store bought BBQ sauce

1/4 tsp red pepper flakes

12 oz boneless, skinless chicken thighs cut into 1" chunks

1/2 cup chopped vidalia onion

1/2 cup panko bread crumbs
1/2 tsp kosher salt
1/2 tsp paprika
1 egg white
Red bell pepper, cut into 1" pieces
Fresh or canned diced pineapple
2 Tbsp thinly sliced scallions, optional

Simmer first five ingredients in a saucepan over medium heat until thick, 7-8 minutes; keep warm.  Pulse chicken, onions, panko, seasonings and egg white together in a food processor until thoroughly combined.  Shape mixture into patties.  Heat a bit of olive oil in a non-stick skillet over medium heat, and brown patties until cooked through and transfer to a plate.  (I overcook them every time because I have a phobia about undercooking ground poultry...the fab news is that they're still delicious in this state!)  Saute bell pepper and pineapple until slightly caramelized.  Pile them around the burger, and then spoon the sauce over the top.

So while we're talking barbecue sauces, I'll share my hands-down favorite sauce, courtesy of Bobby Flay.  It has vinegar in the title, so naturally I freaked when I happened upon it.  The great part is that it requires no cooking!  You just zap everything together in a blender or (mini, if you've got it) food processor, and it's ready to go.  This sauce offers one of those scenarios where it takes serious control to avoid licking the plate.  Provided we're without company, I usually just do it anyway.  Anyway, this was one of the meals we prepared while sans stove.  Ryan grilled a spice rubbed flank steak while I assembled the sauce and served up some prepared tortellini salad from Whole Foods.  Aside: that salad is fiercely addictive with strips of zesty salami nestling among cheese-filled pasta, vinegar dressed olives, roasted red peppers and grated Parm.  Yum.  End aside. 

Sherry Vinegar Sauce

2 roasted red peppers, chopped OR 6 piquillo peppers, chopped

1/2 cup aged sherry vinegar

3 Tbsp Dijon mustard

2 Tbsp prepared horseradish, drained

2 Tbsp honey

1 tsp molasses

2 tsp Worcestershire sauce

1 tsp kosher salt

1/2 tsp black pepper

I'm just now realizing that this it not such a Christmasy post for December.  Let this not convey a lack of total giddyiness about the upcoming holiday!

Thanksgiving

This is a picture of the first Thanksgiving meal I hosted five years ago.  I knew a food passion was brewing when the menu planning brought on a giddy rush and when I began to truly believe that the quantity of dishes had a direct correlation with the level of enjoyment.  More just had to mean better. 

So I know Thanksgiving is supposed to be about family, and yeah, it is always fabulous to get everyone together.  But to me, the first feeling I have when I anticipate this holiday is a rumbling in my tummy for the warm and savory flavors of this feast.  The turkey is clearly the star, and there are lots of ways to brine/rub/roast/fry/smoke a bird to perfection.  I shouldn't provide advice here though, as this has become a husband thing over the years.  I don't pout about being relegated to the side dishes though, because I love little more than the pile of gravy covered stuffing I look forward to each year.  So thus begins a sampling of my favorite side recipes....

Sage, Sausage and Apple Dressing - This is completely gorgeous as is, but I do typically omit the walnuts because of babies, allergies or aversions. 

Homemade Gravy - I mean, this is insane.  I also love that it can be made in advance. 

Sweet Potato Casserole - courtesy of my friend Jess:

Boil 5-6 medium sweet potatoes, peeled and cubed for 20 minutes or until tender.  Drain and mash.  Add these ingredients to the potatoes:  1/2 cup sugar, 4 Tbsp room temperature unsalted butter, 2 room temperature eggs, 1 tsp vanilla, 1 tsp salt, 1/2 cup room temperature milk.  Stir to combine and spread into a casserole dish.  Top with a mixture of the following: 1 cup brown sugar, 1/3 cup flour, 1 stick unsalted butter, 1/2 cup chopped pecans.  Bake for 35 minutes at 350; in the last five minutes of cooking, add (lots of) mini marshmallows on top!

Wayne's Cranberry Sauce - I am crazy about cranberry sauce.  I think many think about it as just "eh".  I, on the other hand, just love it and am thrilled to have it with leftovers for days and days.  For this recipe, I omit the walnuts and raisins, because they're just not my thing in cranberry sauce.   I add drained, crushed pineapple for texture and sweetness as well.

Parmesan Mashed Potatoes - nuff said.

While most people are about to pop with discomfort by the meal's conclusion and prefer to retreat to the couch for some digestion prior to dessert, I am one that simply cannot wait to dive into a smorgasbord of sweets.  I find it a bit of a challenge to narrow down the options in this glorious category to a reasonable number that can feasibly be prepared and served fresh.  These three recipes are my faves:

Pecan Pie with Cream Cheese Crust -  This could be the best pecan pie I've ever had (though I seriously love my friend Kate's chocolate bourbon pecan pie).  Please note that this recipe needs to be made the same day to enjoy the optimum level of delicious goo.  Bonus: the crust is amazing, but also simple and forgiving.

Pumpkin Roll - My family can't get enough of this classic.  I am not certain as to the original source of this recipe, but my Mother-in-Law has made it for years and was kind enough to pass it along to me.  I increase the cream cheese quantity just a tad, because the innards are what makes it awesome.   

Grease and flour wax paper on a 10x13 rimmed cookie sheet.  Mix the following ingredients with an electric mixer and spread onto the wax paper: 

2/3 cup pumpkin

1/2 tsp cinnamon

3 eggs

1 cup sugar

3/4 cup flour

1 tsp baking soda

Bake at 350 degrees for 13 minutes.  Turn onto a dish cloth dusted with confectioner sugar.  Remove wax paper.  Roll till cool.  Unroll and spread filling - made of the following ingredients, beaten well - evenly all the way to the sides:

2 Tbsp softened butter

8 oz room temperature cream cheese

3/4 tsp pure vanilla extract

1/2 cup sugar

Roll....refrigerate....slice and serve.

Pumpkin Banana Mousse Tart - I don't want to offend at all here, but I personally find pumpkin pie boring and not altogether worth the calories.  Thank you to my BF Ina for this lovely deviation.

Happy Thanksgiving, all!

Grilled Cheese

The thought of gooey cheese oozing from a crusty, buttery sandwich takes me to a happy place.  I've learned of an ingredient that elevates the grilled cheese experience to the upper decks.  That, my friends, is bacon.  This is probably odd news to some who knew me as a relatively long-term vegetarian years ago.  But man, am I converted.  I hold crisp, thick-cut Black Forest bacon rather dear to my heart these days.  The sandwiches described below present two scrumptious opportunities to incorporate bacon into an already great and long-loved classic.

I've got to make a couple shout-outs to ingredients that aid in realizing the full potential of these recipes.  The first is bakery bread, which boosts flavor as well as the awesome crunch factor that seems (at least in my kitchen) next to impossible with the common grocery loaf.  I've used bakery white, sour dough, ciabatta, and various herbed varieties, and they are all great.  The second is a good sharp cheddar, which adds complexity and a nice offset to the other ingredients.  There are tons of other cheeses that make a gorgeous statement melting between two slices of bread (ex: brie, smoked turkey and cranberry conserve from Fall Marathon);  I adore all of them, but today I'm goobing on cheddar.

Martha Stewart offered a grilled cheese tribute with a few interesting variations in her magazine, and the combination of cheddar, bacon and pickles on sour dough just sang to me.  I had some white Vermont cheddar leftover from the apple and cheddar scones which I sliced thinly for the first layer.  Next I added three slices of bacon (um, it was a big sandwich).  These had been cooked for 20ish minutes in a 375 degree oven on a baking rack atop a foil-lined cookie sheet.  I am all about cooking bacon in the oven as opposed to the stove top, as it prevents splatter all over the kitchen and the necessity to flip, as well as keeps the bacon from swimming in the drippings.  The last component to the sandwich was dill stackers.  The bite of vinegar adds a proud "ta-da" in concert with the smoky bacon and rich cheddar.

The next sandwich (lacking a picture...sorry) comes courtesy of Tyler Florence, who wisely adds slices of Granny Smith apples and a touch of dijon mustard to the cheese and bacon combo.  I hesitated on the mustard step when I made these, because I was nervous that it would overpower the apples.  But I'm so glad I followed through, because it took the sandwich to a whole new level.  This is YUMMY, and a really fun lunch to serve to friends along with some veggie chips or sweet potato fries.  http://www.foodnetwork.com/recipes/tyler-florence/grilled-cheese-recipe/index.html

I will never turn my back on two American Singles nesting between whole wheat bread, cooked in a non-stick skillet and dunked in a bowl of tomato soup.  It's just fun to change it up every now and again.

Before I scoot, here's a quick note that posts of new creations may become a bit more sporadic as we finish a kitchen renovation.  I'll likely find something to ramble about anyway, but posts may be sans photos. I am planning to post some old favorite Thanksgiving recipes later this week!