The Single Gal's Guide

DFO {devil's eggs}

2011-02-21T20:03:00.003-05:00

Spooned over slices of toasted bread or scooped up with tortilla chips, this is a quick, easy & inexpensive supper. Multiply the recipe and bake in a large casserole dish to create a great group brunch dish.

Dinner For One: Eggs El Diablo {Devil's Eggs}

A friend who lived in Texas for a bit introduced me to Rotel tomatoes – a brand of tomatoes canned with chile peppers. They’re a must for melting with Velveeta to make queso dip and help keep the ingredient list & chopping requirements low here. Can’t find Rotel in your grocery store? Just used regular canned tomatoes and a spoonful of canned green chiles or half of a fresh, chopped jalapeno. You don’t want anything with too much heat though, the chipotles in adobe are pretty fiery so you’re just looking for some mild green chiles to add depth to the dish’s flavor.

What you need:
1 Tb olive oil
½ small white onion, peeled & chopped
1 chipotle chile in adobe, chopped plus 1TB adobe sauce
10 oz. can chopped tomatoes with mild green chiles, such as Rotel
salt & pepper
2 eggs
1 oz. feta cheese, crumbled
chopped parsley (optional)
toasted bread or tortilla chips

How you make it:
Heat olive oil over medium heat in a small saucepan. Add onion and sauté until translucent. Add chipotle chile and sauce, sauté for another minute. Add tomatoes and bring to a boil. Cook, breaking up tomatoes with the back of a spoon until sauce has thickened, 4-5 minutes. Taste, add salt & pepper as needed and remove from the heat.

Place oven rack as high as possible and turn on broiler to high. Place tomato sauce in a shallow, ovenproof serving bowl. Use the back of a spoon to create two little valleys and crack eggs, one at a time, into the spaces. Place bowl on a baking sheet and place under the broiler until eggs whites are set and yolks are still runny, 5-7 minutes. Top with crumbled feta and chopped parsley, if using, and serve immediately.

Note: You're only using one chile from the can of chipotles here so you'll have quite a bit leftover. They add great smokiness and heat to anything, so be sure to save them for later use. Not sure you'll use them all right away? Generally you just use one at a time so separate the chiles and a spoonful of sauce into individual plastic baggies and store them in the freezer for later.

Make It {mexican hot chocolate}

2011-02-11T08:00:00.001-05:00

I'm famous in certain circles for these, but this kicked-up hot chocolate may just become my new claim to fame. It's sweet & spicy with tingling heat and an espresso kick... think of it as the cold weather alternative to those (in)famous brownies...

Mexican Hot Chocolate

makes 2 cups

What you need:

50 grams good bittersweet or semisweet chocolate

2 cups milk (anything but skim)

1 teaspoon instant espresso powder
1-2 tablespoons light brown or turbinado sugar, to taste

½ teaspoon vanilla extract
1/2 teaspoon ground cinnamon
a pinch ground chipotle pepper

How you make it:

Coarse chop chocolate and combine with remaining ingredients in a small sauce pot. Bring to a simmer, stirring frequently to melt & combine chocolate. Serve immediately.

DFO {salt + pepper tofu}

2011-02-09T08:00:00.000-05:00

Inspired by the most popular lunch special at one of my favorite Asian restaurants, this is a quick & easy replacement for weeknight takeout. The crispy, fried tofu squares would be delicious served with the garlic ponzu dipping sauce as an appetizer as well.

DFO: Salt & Pepper Tofu

DFO recipes generally make two servings so you can pack up the leftovers for a tasty lunch the next day. The tofu won’t stay crispy if it’s stored overnight though, so this recipe makes enough for just one generous serving.

What you need:
4 TB cornstarch
1 tea each salt & pepper
½ block extra firm tofu, cubed
vegetable oil
½ white onion, sliced thickly
2 cups of your favorite veggies, peeled, trimmed and cut into bite-size pieces (green beans, green onion, celery, bok choy, carrots, brocolli)
1 TB ginger, minced
1 TB, garlic, minced
1 TB soy sauce
Juice of half a lemon
Rice for serving

How you make it:
Combine cornstarch with salt & pepper in a shallow bowl. Toss tofu cubes in mixture until well coated.

Heat vegetable oil in a wok or large sauté pan on medium high heat until shimmering. Fry tofu, a few pieces at a time, turning occasionally until golden brown. Drain on paper towels and set aside in a warm oven.

Drain all but one tablespoon of the oil remaining in the pan and return to high heat . Add onion and vegetables. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and lemon juice and cook 30 seconds.

Serve stirfried vegetables over rice, topped with the crispy tofu. I like to include a side of ginger ponzu for dipping – mix bottled ponzu sauce with pickled ginger… so easy.

Inspired {kraft paper}

2011-02-07T08:00:00.000-05:00

Not only does brown kraft paper make a great replacement for pricey wrapping paper to wrap gifts all year long, but it makes an easy and inexpensive table covering - elegant & chic or casual & kid-friendly, here are a few ideas from around the web that caught my eye...

Image Source: unknown

Image Source: Sunday Suppers, Karen Mordecai

Image Source: unknown

Head here and order yourself a roll of Kraft paper. A 24" roll costs $25 and you'll never have to worry about someone spilling red wine on your grandmother's lace tablecloth ever again. Ask your friends to leave their mark on the table - put out crayons or colored pencils and let them create an impromptu work of art. Or decorate it yourself - replace place cards by scribbling your guest's names where you'd like them to sit or create hand-drawn "place mats" like the image above. Then start finding other ways to use your roll - I love the framed menu board below!

Image Source: Sunday Suppers, Karen Mordecai

Game Time

2011-02-04T08:00:00.002-05:00

Are you ready to really blow your friends out of the water? Then make these. But only if you think they can handle it...

My advice is to eat these as soon after they come out of the oven as possible. Possibly while watching a big football game - if you're into that sort of thing.

You can see mine didn't turn out particularly photogenic. Don't even sweat it. Just call them "Rustic Pretzel Rolls" and act like they're supposed to look like that... at least that's what I did.

Spicy mustard is a must. Or some cheese sauce to dip into. Or make them a little longer, split them open and turn them into the best damn hotdog bun mankind has ever put his lips around. You're a shoo-in for MVP, trust me.

Ok, I'm impressed.

2011-02-03T08:00:00.001-05:00

Check this out! Serious kudos to her...

Image: iammommy.typepad.com

If anyone attempts this for Valentine's Day, I want pictures. And you will become my new personal hero...

Year of the Chicken Wing

2011-02-02T08:58:00.016-05:00

Oh wait... that doesn't sound right.

Year of the Pot Sticker?

Hmm, probably not. Though after you try these two recipes you may want to dial up the People's Republic of China and have a serious chat about changing their calendar...

Both of these require some time and effort up front, but please don't let that scare you off - the pay off is incredible depth of flavor that will have everyone asking, "What did you put in these??" But, you know, in a good way.

CHINESE NEW YEAR

Dinner for 8

Tsingtao Beer (The #1 Beer in China, easy to find at your local liquor store)

Spicy Pork Pot Stickers

Mahogany Wings

Szechuan Green Beans

Vegetable Fried Rice (Takeout! or even better - have it delivered!)

Jasmine Tea

Almond Cookies

Clementines or Orange Wedges

Fortune Cookies

I wrote a post about throwing a fabulous Chinese New Year Feast two years ago here. It's still full of great ideas but my position on pot stickers has completely reversed... yes, they take some time but they're totally worth it!

But some things haven't changed. I do think the easiest way to add a festive touch is to drop a red tablecloth, put out a bowl of clementines, stockpile sauces & chopsticks from your favorite take out joint, and buy a stash of colorful melamine dipping bowls from a local Asian grocery store or restaurant supply warehouse. Going for extra credit? Pick up some cute take out containers to send your friends home with the tasty leftovers or some custom fortune cookies. Dipped fortune cookies are easy & fun or you can make your own - I've done it & it takes some practice, but it is fun to write your own fortunes!

Spicy Pork Pot Stickers

Makes 60+

What you need:

1 egg

1 pound ground pork

1 large carrot, grated

2 scallions, sliced thinly

4 cloves garlic, finely minced or grated

2 TB ginger, peeled & finely minced or grated

2 TB Thai Chilli Paste (see note below)

2 TB soy sauce

2 TB sesame oil

salt

60-70 gyoza wrappers

Vegetable oil

How you make them:

Mix all ingredients except gyoza wrappers and oil in a large bowl and mix well. Make a small (less than a teaspoon) patty of the mixture and fry in a small pan so you can taste it and adjust the seasoning if needed.

To fill the dumplings, put a scant teaspoon of the pork mixture in the center of a gyoza wrapper. Dip a (clean) finger in water and wet the edges of the wrapper. Pull two opposite corners together over the filling and use your fingers to squeeze the edges together, folding & crimping a little until they stick. You'll have to practice a bit to get a shape that you like and don't try to use more filling - you'll end up with a big mess.

Place the pot stickers on a sheet pan or store them in a large airtight container in the fridge until you're ready to cook them. You can also freeze them at this point & cook them later, right out of the freezer.

When you're ready to eat, heat 2 TB of vegetable oil over medium heat in the widest, flat-bottom pan you have that has a lid. Place pot stickers close together, but not touching, in the pan - you can crowd as many as you can fit in there. Let the dumpling saute until they're golden brown on the bottom, add half a cup of water and get the lid on as fast as you can so the steam doesn't escape. Lower the heat a bit and steam until the wrappers are almost translucent and the filling is cooked, 2-3 minutes. remove the lid and continue to cook until all the water has evaporated.

Serve the hot pot stickers with any dipping sauce you like - I'm partial to sweet chili sauce or ponzu sauce mixed with grated ginger & scallions. If you like a little more heat try soy sauce mixed with Sriracha... yum. And 60 probably sounds like alot but trust me, your friends will eat every last one - you can never have too many of these.

Thai Chilli (Chile) Paste:

Also known as nam prik pow has a sweet and sour flavor. Typical ingredients include Pure Cane Sugar, Garlic, Onion, Anchovy, Soybean Oil, Dried Shrimp, Chili, Tamarind, Peanuts, Parsley, and Fennel. There are some widely available ones from brands like Thai Kitchen that you can likely find in your local grocery store. The one I use is from an Asian market but I don't think there's anything particularly special about it - you're just looking for that mix of Tamarind, chili and anchovy or dried shrimp that adds depth and complexity to your filling.

Mahogany Wings

Makes 4 dozen+

What you need:

1.5 cups soy sauce

.75 cup dry sherry

9 oz. Hoisin Sauce (one bottle)

.75 cup plum sauce

18 scallions, thinly sliced

6 garlic cloves, minced

.75 cup cider vinegar

.5 cup honey

4-5 dozen chicken wings and drumettes

vegetable oil

How you make them:

Combine all ingredient except wings and oil in a large pot. Bring to a boil and simmer for 5 minutes. Cool completely before using. The sauce can be made several weeks ahead and stored in the fridge.

Put wings in a large storage container or a few gallon-size ziploc bags. Add the cooled sauce and refrigerate overnight, turning once or twice.

Place oven racks in upper & lower thirds of the oven and preheat to 375 degrees. Drain wings, reserving sauce, and place them in a single layer on two oiled sheet pans. Greasing the pans is incredibly important because things are about to get sticky...

Pour reserved sauce back into a small pot and boil rapidly for 5 minutes until it's reduced by a bit. Bake wings uncovered for 90 minutes, turning every 20 mins and basting with more sauce. Switch the pans from high to low halfway through so everything gets even heat exposure. Serve warm or at room temp and toss a handful of sliced scallions and sesame seeds over the top of the wing pile - just to make it pretty. Serve with lots of paper towels and stand back.

Szechuan Green Beans

Serves 8 as a side dish

What you need:

1 TB vegetable oil

1 pound green beans, trimmed

1 small onion, coarsely chopped

.25 cup hoisin sauce

2 TB soy sauce

1 TB sesame oil

3 cloves garlic, minced

1 tea ginger, peeled and minced

1 tea sugar

1 tea red chili flakes or Sriracha

How you make them:

Heat oil in a large pan over high heat. Add beans and onion and cook, stirring occasionally until the beans are crisp-tender and blackened in spots, about 5 minutes.

Meanwhile, whisk the remaining ingredients in a small bowl. Add the sauce to the pan and stir until the beans are evenly coated. Serve hot.

So there you have it & it's alot of prep work... but I promise, you'll be glad you tackled it. If you're making a few of the recipes, look over the ingredient lists before you start and combine any prep work you can. For example, there's alot of minced garlic here, do it all at once and you'll save some time. And, now that I think about it, the wings & pot stickers would be great for any sports-related viewing parties you have coming up... isn't there some big football game this weekend? :)

p.s. - Since I've been gone from this space for so long I'm probably putting this out into a vast black hole at this point... but for those of you still out there - I missed you. And thanks for reading.

Cheese Please

2010-07-26T13:03:00.003-04:00

Cute Hostess Gift Alert!

Check out these awesome vintage silverware cheese markers:

You can pick your own cheeses and at $27 these would make a great gift for a cheese-loving pal! Check them out on Etsy here.

How much do you love this?

2010-07-20T15:27:00.002-04:00

Love to see smart, sassy Single Gals throwing such a fabulously creative get together! They supply the dogs, guests bring an interesting (or odd) topping to share and everybody makes their own creation - so fun, so easy & so cheap! Brilliant gals!

Can't wait... now, what topping am I going to bring?? Pineapple salsa? Crispy fried shallots? Sweet & spicy chili jam? Pickled jalapenos? Oh, the possibilities are endless!

How to Host a Recession-Proof Dinner Party

2010-07-19T12:42:00.004-04:00

I’m so tired of hearing about how badly the economy has tanked, aren’t you? I miss shopping, and traveling, and throwing parties with my friends… Ok, so your entertaining budget may not be what it once was, but that doesn’t mean you can’t invite your pals over for a seafood feast.

Clockwise from Top Left: Taking a pre-dinner soak, making the sauce, ready to eat, no forks needed, extra bowls for the shells.

Mussels may just be the cheapest way to feed a crowd short of serving them Ramen Noodles. They’re usually $2-3 per pound and you’ll need a half pound per person for a large appetizer portion. If you want to serve them as the main event, figure about a pound per person. Add a few loaves of bread and a bottle of wine and dinner is served. It’s so easy and your friends will be seriously impressed… and if like me, you find the idea of preparing shellfish at home a little intimidating, then you'll even impress yourself with how well these turn out! Just be sure to buy the freshest mussels you can find from a reputable seafood market and you'll be fine. I swear.

Throw a Dinner Party: Thai Red Curry Mussels

What you need:
2 teaspoons peanut oil, or canola oil
2 shallots, sliced thinly into rings (or 2 medium cloves garlic, minced)
1-inch piece of ginger, peeled & cut into matchsticks
Zest and juice of 1 lime
1-2 teaspoons Thai red curry paste
1 14-ounce can “lite” coconut milk
1 cup white wine
1 teaspoon salt
2 teaspoons fish sauce
1 green or red chili, sliced thinly (optional)
2-3 pounds mussels, scrubbed and de-bearded (see Tip)
1 bunch cilantro, chopped

How you make it:
Rinse mussels and place in a large pot of cool water about 30 minutes before you want to cook them. Inspect them carefully and discard any that have cracked shells or don’t close when you tap them. Farmed mussels don’t usually have beards (rough “hairs” that poke out of the shells), but if you find some that do just yank them off with your fingers or a pair of pliers. You have to de-beard the mussels just before you cook them though since pulling the beard off kills them.

Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, ginger, lime zest and curry paste; cook until fragrant, stirring to break up the paste, 1 to 3 minutes. Add lime juice, coconut milk, wine, salt, fish sauce and chili (if using). Stir to combine everything and bring to a low boil for 2 minutes.

Strain mussels, add to pot, stir once or twice and cover. Cook over medium heat 6-8 minutes until the mussels open. Stir everything gently to coat with the sauce and top with a handful of chopped cilantro. Serve immediately with lots of bread for dipping.

NOTE: Want to try Belgium-style? Cook the mussels in a garlic, butter & white wine sauce and serve with French fries & beer – so good!

p.s. - Big thanks to Mrs. Weir for taking some pictures before we ate everything!

How To: Summer Salads

2010-06-14T13:23:00.005-04:00

The Georgia Pearl Salad - recipe below

It's hot. Really hot. Like too hot to turn on the oven hot. But a gal's gotta eat, right? So open up the fridge, grab some supplies and start adding up your own summer salad... packed with whole grains, cheese and nuts, any combination you come up with will be filling and packed with protein.

Let's do a little Salad Arithmetic, shall we?

Start with a starch (pearl barley, couscous, orzo, rice, bulgur, quinoa)
+
a vegetable (cucumber, asparagus, spinach, carrot)
+
a fruit (peaches, mango, grapes, cherries, tomatoes, raisins)
+

an allium (yellow onion, red onion, scallion, shallot, garlic)
+
some cheese (feta, mozzarella, blue, parmesan)

+
a few nuts or seeds (pumpkin, almonds, cashews, sunflower, walnuts, pine nuts)

an herb (basil, dill, mint, parsley, thyme, oregano, chives, cilantro)
+
a little acid (lemon or lime juice, champagne vinegar, red wine vinegar, balsamic vinegar, rice vinegar)
+
some oil (olive, sesame, hazelnut, grapeseed)
+
a dash of seasoning (salt, pepper, ground cumin, cinnamon, chili powder, red chili flake, curry)

a delicious & easy Summer Salad!

Some of my favorites...

Hello Sesame!

2010-06-09T14:59:00.003-04:00

By special request...

Here's how I make the world's easiest spicy garlic sesame spinach:

Toast a small palmful of sesame seeds in a dry nonstick skillet over medium heat. Keep a close eye on them so they don't scorch. Once they've turned golden brown, remove from heat and set aside. Heat a teaspoon of toasted sesame oil and a teaspoon of spicy chili sesame oil in that same nonstick pan over medium heat. Add one clove of thinly sliced garlic and cook 1-2 minutes. Add 3 or 4 big handfuls of spinach leaves (you may have to do it in stages) and turn to coat with oil. Saute over medium heat until spinach has wilted to your liking. Top with reserved sesame seeds and serve with brown rice. Yum.

DFO: Black Bean + Sweet Potato Chili

2010-06-01T22:25:00.003-04:00

This may be one of my favorite things I've made. Like ever. And it's not even that it's particularly complex or sophisticated or even unusual - it's just good. It's quick and filling and, aside from the beer clearly pictured above, I was feeling pretty veggie virtuous while eating it. What else can you ask for on a weeknight?

Dinner For One: Black Bean + Sweet Potato Chili

You know the drill - this makes two servings, tops. But I'm not going to hesitate to quadruple the measurements and make a big pot of it next time I have a crew over. Neither should you. And yes, there are three kinds of chiles in here (i do love a jalapeno), just leave some out if you're a wimp. I mean... if you're not into feeling the burn.

What you need:
half of a large sweet potato, peeled & diced
2 TB olive oil
1 small onion, peeled & chopped
one jalapeno, diced (optional)
1 TB chili powder
.5 TB ground cumin
one 10oz. can Original Rotel diced tomatoes & chilies
one 15oz. can black beans, half of canning liquid drained out
4-5 kale leaves, woody stems removed & leaves sliced thinly
salt & pepper
lime wedges, chopped cilantro, pickled jalapenos, sour cream, corn tortillas (all completely optional)

How you make it:
Bring a small pot of water to a boil over high heat and cook sweet potato until tender. Drain and set aside.

Separate and set aside a quarter cup of the chopped onion. Heat olive oil over medium-high heat and sauté remaining onions and jalapeno (if using) until soft and translucent, 4-5 minutes. Add spices, stir to coat onions and cook 1-2 minutes more. Add Rotel tomatoes, stir to combine and cook 4-5 minutes. Add black beans and kale and cook until kale is wilted and beans are heated through. Add sweet potato, stir gently to combine and reduce heat to low.

Serve topped with reserved onion, pickled jalapenos, cilantro, sour cream, lime wedges and toasted corn tortillas as desired.

Spice Crispies

2010-05-30T13:38:00.003-04:00

Adapted from a recipe that appeared in the February 2010 issue of Food & Wine, this Indian snack mix is a spicy, complex blend of salty & sweet. Put out a bowl with cocktails or serve instead of popcorn for movie night. It also makes a great traveling or hiking snack with a mix of salt, carbohydrates, sugar, protein and fat to keep you going.

MAKE IT: Spice Crispies

What you need:
4 cups puffed basmati rice*
1 cup cashew pieces
1 cup golden raisins
1 cup shredded coconut (sweetened is fine)
2 cups fried chickpea fritters or lentils*
6 TB vegetable oil
1 TB mustard seeds
2 tea cumin seeds
1 tea ground coriander
1 tea mild or medium curry powder
.5 tea red chili flakes (or more)
2 tea salt
1 TB amchoor (dried mango) powder*
6 TB light corn syrup
salt (optional)

How you make it:
Combine first 5 ingredients in a large bowl and stir to combine. Heat oil and mustard seeds in a medium non-stick saucepan over medium heat until seeds begin to pop. Reduce heat a bit and add next six ingredients, stirring to combine. Cook until cumin seeds begin to darken, add corn syrup and stir well. When corn syrup begins to bubble vigorously, remove pan from heat and pour spice syrup over contents in bowl. Mix gently until everything is coated in syrup, spread into even layers on two baking sheets lined in parchment paper, sprinkle with a little salt, and bake at 300 degrees until rice is crispy and cashews are turning golden, 20-30 minutes, stirring once or twice. Remove from oven and let mixture cool on pans for a few minutes before breaking up into bite size clusters. Store in an airtight container for up to 4 days.

*Available at Indian markets or on-line. You can certainly use a puffed rice cereal like Rice Krispies in place of the puffed basmati but no substitutions will really come close to the fried chickpea bits or tangy, tart mango powder so it’s worth the extra effort to get your hands on the real thing(s). Of course, while you’re at the Indian market you could just as easily grab a bag of ready-made snack mix, called chevda, but that’s not really in the spirit of things, is it?

Veggie Tales

2010-05-27T17:31:00.002-04:00

Scenes from the week:

These were all Dinner For One this week. They were all perfectly edible and sustained me through a long, tough work week. But none of them really dazzled, so I'm not going to present recipes as though they are worthy of you... yet.

Mostly I just want my mother to see how many leafy green vegetables I've consumed this week. I know she worries.

Local Heroes

2010-05-24T12:43:00.005-04:00

When you go to the farmer's market you expect to find some really great stuff - farm fresh veggies & fruits of course, maybe some bread, cured meats, even cheese... but creamy, thick, absolutely delicious greek yogurt that's 100% local, organic and comes in the coolest flavors? No, I didn't expect that at all.

But this weekend, there it was - the Atlanta Fresh Artisan Creamery stand. And I'm in love. The Vanilla & caramel flavor? Like pudding, it's so good. I also brought home the Black Cherry & Port Wine and Tropical Sweet Heat (mango, pineapple & habanero pepper) flavors and I'm having to forcibly restrain myself from gobbling them all up right now...

For a list of local retailers, or to order some on-line, visit them here. They're also on Facebook & Twitter if you're into those kinds of things...

Da Bomb

2010-05-20T22:25:00.008-04:00

This salad is a protein bomb packed with soy, dairy and grain proteins, healthy fats and complex carbohydrates. Not to mention its beautiful colors and the delicious combo of sweet carrots, salty feta and nutty quinoa... it's a keeper.

Roasted Carrot & Red Quinoa Salad

with Honey Lime Vinaigriette

4-6 servings

What you need:
4-5 large carrots, peeled & sliced into large bite-size pieces
3 TB olive oil
1 TB ground cumin
4 cups water
2 cups red quinoa
1.5 cups shelled soybeans (frozen works great)
4 oz. feta cheese, cubed or crumbled ( I used reduced fat)
1 large handful parsley, cilantro or combination of both, chopped

Juice of 2 limes (about .25 cup)
.5 cup olive oil
1 shallot, minced
1-2 TB honey
1 handful chives, chopped
salt & pepper to taste

How you make it:
Heat oven to 400 degrees. Toss carrots with olive oil and cumin and roast, turning occasionally, until tender and starting to brown – about 40 mins.

Meanwhile, heat water and quinoa in a pot over high heat until mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until quinoa has absorbed all the water and is tender. Remove from heat, cover and set aside.

Heat a small saucepan of water over high heat until boiling and cook soybeans until tender. Drain and set aside.

Make dressing by combining lime juice, olive oil, shallot, one tablespoon of honey and chives. Mix well and add the additional tablespoon of honey if needed – it will depend on how tart your limes are – and salt & pepper to taste.

Combine carrots, quinoa, soybeans, feta and chopped herbs in a large bowl and toss with dressing. Serve hot or cold.

Note: I found red quinoa at Trader Joe's but the regular kind will work just fine...

What I'm Reading

2010-05-18T12:17:00.004-04:00

Vanity Fair, June Issue
I love Vanity Fair and usually read every article, but this month it’s
all about the cover story. I mean, have you seen the cover?? I’m
calling it my treadmill motivator. I hang it up across the room and
run towards it…

Food & Wine, June Issue
Just about the best domestic food magazine left. Great article in this issue on how to grill one thing and spin it into a few different recipes. Makes heating up the grill or lighting the coals worth the effort.

The Kind Diet, Alicia Silverstone
I know what you’re thinking – “Alicia Silverstone, is she serious?” but I encourage everyone to flip through it before passing judgment. Yes, she’s pushing a macrobiotic vegan diet, which is too extreme for most of us but some of her arguments for eating less meat, chemicals, and refined foods are dead on. Presented in a friendly, nonthreatening way, she approaches a vegetable-based diet not just from a moral perspective, but from an environmental and health-based one too.

The Omnivore’s Dilemma, Michael Pollan
Absolutely fascinating look at the food we’re all used to eating and how it all came to be. It’s so chock full of info though that I can only manage a few pages at a time before my brain threatens to explode. You’ll be horrified, embarrassed and seriously pissed off after reading this. And you’ll never look at an ear of corn the same way again.

New Good Food, Margaret Wittenberg
http://www.newgoodfood.com/
From the author’s site: Rather than being about what food is not, NEW GOOD FOOD is an introduction to or perhaps a reminder of what food is. It is a weaving together of descriptions, cooking suggestions, and just enough history, food science, and nutrition to get a glimpse of all the wonders each food has to offer.
Bottom line: this is a great resource and will help you feel like less of an uninformed loser while scanning the aisles at Whole Foods. Which, incidentally – is where I bought my copy.

Vegetable Love, Barbara Kafka
Beautiful cover design aside, this is like taking a walk through a farmer’s market – in fact, when I pick up something new from the market I come home and flip through Kafka’s ode to vegetables for a delicious way to prepare it.

My roommate’s autographed copy of Ad Hoc at Home, Thomas Keller
For the average person, this probably isn’t a cookbook you’ll actually
cook from, though you’ll definitely learn some neat techniques.
Rather, I treat it more like an art book because it is visually
stunning. Just flip through the pages and admire the passion of a man
who loves food and the beautiful way he displays it.

Quick Note: I’ve only included a link to Wittenberg’s book since it may be tougher to find. Everything else will be available at any major bookseller or newsstand. And until Barnes & Noble ponies up my sponsorship money I’m not playing favorites. That said, I know it’s a little more expensive than ordering on-line, but please visit a local bookstore to buy books when you can – we don’t want them to go away.

Turning Over A New Leaf

2010-05-12T20:09:00.005-04:00

Hey guys,

I haven't been around that much lately and I'm sorry. Truth is, I’ve been struggling lately, due in part to the fact that this site doesn’t really reflect how I’ve been living. More specifically, how I’ve been eating. I’ve decided to take better care of myself and, as a result, my kitchen has become a very different place. A very colorful and vibrant place actually. But not necessarily the kind of place you’re used to.

And I’ve been having trouble finding great stuff to post for you here because, quite frankly, not a lot has been phenomenal yet. It’s easy to make food taste great with butter and bacon fat (I’m lookin’ at you Paula Deen) but whole grains and low sodium? That’s tougher.

Case in point – I tried out a new barley dish a few weeks ago. I served it to my eternally patient roommate who, after intently chewing for many, many minutes, asked sweetly, “is it supposed to be so chewy?”

And the thing is, I have no idea. But I’m going to figure it out. And I’ll continue to share the abysmal failures with you here, for your enjoyment, as well as the winners I hope to uncover.

I’m not going to be counting calories, but I’m going to make the food I eat count. While I’ve never put many meat-based recipes on these pages, you’ll find even less now. The food you find here will be mostly vegetarian, occasionally vegan, and full of whole grains and interesting new ingredients.

Every week I scan the aisles of my grocery store and come home with one new thing. In the past few weeks I’ve added miso paste, pearl barley and umbeoshi plum vinegar to my pantry and I’m experimenting with them to create new recipes worth sharing.

So the posts here may be less frequent for a bit, but I am finding that the more whole, unprocessed foods I include in my diet, the better I feel. That doesn’t mean there will never be Pasta Carbonara, but it will be fewer and farther in between.

So, in the immortal lyrics of Bruce Hornsby – ‘Gonna be some changes made’.

I hope you’ll stick around for the ride.

The makings for tonight's dinner - roasted carrots, parsnips and Brussel sprouts. I'm going to serve them over a bowl of pearl barley with onions and thyme and the leftovers will get turned into a cold salad with sesame-miso dressing for tomorrow's lunch.

I'll let you know how it goes.

Rain, Rain Go Away

2010-04-25T13:00:00.004-04:00

It rained here all day Saturday and we were cooped up inside. I had a bag of dried chickpeas in the pantry that I’ve been meaning to turn into something for forever, so I used them to make this soup. If you don’t have a rainy afternoon to spend at the stove you can certainly use canned chickpeas – just add an extra cup or two of stock and little more water to your soup to thin it.

Creamy Chickpea Soup

A trip in the food processor and a little bit of coconut milk turn protein-rich chickpeas into a thick and creamy soup. The recipe makes enough for 6-8 small cups or 4 big bowls.

What You Need:
2 cups dried chickpeas

3 TB salt
1 TB peeled and chopped ginger
1 clove peeled and chopped garlic
1/4 cup cilantro leaves
1 tea garam masala spice mix
5.5 oz. can coconut milk
1 cup chicken or vegetable stock
1 cup water
1-2 TB hot chili sauce (optional)
salt & pepper to taste

How you make it:
Place chickpeas in a big pot, cover with 8-10 cups of water and bring to a boil. Reduce the heat to a slow simmer and partially cover pot. Cook until beans are tender (45mins-1hr), add 3 tablespoons of salt, replace lid and continue to cook until beans are soft, adding more water as needed to keep the beans covered.

Place garlic and ginger in the bowl of a food processor and chop until they are finely minced. Working in two or three batches, add beans with their cooking water, cilantro, and garam masala and puree until a smooth paste forms.

Place bean paste, coconut milk, water and stock in the same large pot over medium heat and stir well to combine. Add chili sauce, if using, and continue to stir until soup is thinned out and all lumps are gone. Since the cooking water was well salted you may not need to add any more salt, but take a taste and adjust the seasoning as needed.

NOTE: If could take as long as three hours to cook the dried beans - it will depend quite a bit on how old they are. So don't start the process unless you have a long afternoon to work, or cook the beans the night before, refrigerate them in their cooking water and continue the soup the next day. You can also pre-soak the beans, but that only really cuts thirty minutes or so from the cooking time.

Great minds...

2010-04-19T18:43:00.005-04:00

I really thought I had invented this dish. I was at a friend’s for dinner and we realized we didn’t have enough food for the number of people who had showed up. I hit the pantry looking for options and came up with a box of regular couscous, a can of chicken broth and a bag of golden raisins. A plan became to take shape and very soon after we set a beautiful bowl of couscous with raisins & mint out for dinner. It was a big hit that night and I’ve made it a few times since, always adapting the dish to fit what I have on hand.

Imagine my surprise then when I flipped open the March issue of Food Network Magazine (I wasn’t an early fan, but it’s getting much better) and saw a recipe for Israeli Couscous with Raisins. I had a bag of Israeli couscous so I decided to give it a try and ended up blending my recipe with theirs…enjoy!

MAKE THIS: Sweetly Spiced Israeli Couscous

I love sweet and savory dishes and this is an endlessly adaptable one. It makes a great side dish for a summer BBQ, or turn it into the main event by adding cubed, grilled chicken. Serves 4 as a side or 2 as a main salad.

What you need:
2-3 TB olive oil
1 onion, peeled and finely chopped
.25 tea ground cinnamon
1 8oz. bag of Israeli couscous
1 cup golden raisins
1 cup water
1 cup chicken broth
1 large handful of fresh mint, chopped
1 handful of pine nuts, toasted

How you make it:
Heat olive oil and saute onion and cinnamon in a small saucepan over medium heat until onions are softened and translucent. Add couscous and stir to coat in oil. Add water and broth, put lid on pan and simmer over low heat for 8-10 minutes until liquid is absorbed. You may need to remove the lid for the last minute of cooking to help the last bit of liquid to absorb or evaporate. Add raisins in last 1-2 minutes of cooking and stir to combine.

Remove couscous from heat, add mint and pine nuts and fluff with a fork. Season with salt and pepper to taste and serve warm or at room temperature.

Substitutions:
No raisins? Try diced dried apricots.
No mint? Parsley works well.
No pine nuts? I usually use toasted slivered almonds.

Get Rolling!

2010-04-11T12:26:00.007-04:00

Looking for a fun way to jazz up Girls’ Night? Try this hands-on and figure-friendly idea: Make-Your-Own Sushi Party!

MENU:
Edamame
Individual bottles of sake (they come with little cups!) and Japanese beers
Miso Soup
Green Salad with Sesame Ginger Dressing
Make your own sushi hand rolls
Coconut, green tea and/or mango sorbet

You can go two routes with the edamame - either toss them in boiling water for a few minutes, drain and serve with salt for dipping or make them the way my friend Cheryl does: boil & drain then toss into a big frying pan with olive oil, minced garlic and red chili flakes. They’re a little messier but way more delicious.

Unless you’re a health nut, you probably don’t keep a jar of miso paste in your fridge. If you don’t want to invest in one, look for packets of powdered miso – they’re just as good. Making the soup is crazy easy: Heat as much water as you’ll need in a small saucepot until hot but not boiling. Add a few spoonfuls of miso and taste it. If it tastes good, you’re done. If it’s not strong enough, keep stirring in miso until you like it. Add small cubes of firm tofu and sliced green onions to the pot and keep it warm over very low heat. Stir before serving.

The salad is just as easy: These days you can find great bottled sesame ginger dressing that’s just a good as homemade, so save yourself a little time and grab some from the store. Iceberg lettuce is what you’ll get a most sushi restaurants but you can use any salad greens you like. Assemble little bowls of greens and let everyone grab one and dress it themselves.

Before everyone arrives, prep and chop the rest of the ingredients. Make a pot of white or brown rice. When it’s done I like to stir in a spoonful or two of seasoned rice vinegar, but that’s completely optional – just make sure you keep the rice a little sticky. This is one time you don’t want perfectly fluffed & dry rice!

You can use anything as filler for your sushi, but I like to cut carrots, cucumbers, peppers, white radishes and green onions into matchsticks and add shredded napa cabbage, avocado slices, cilantro leaves, toasted sesame seeds and sriracha chili sauce. If you want to include fish, ask for the freshest fish at the grocery store (or a local fishmonger if you have one!) and try tuna, salmon or yellow tail – which are all crowd pleasers. Be sure to give your fish a sniff to make sure it’s fresh – if it smells really fishy it’s probably best not to serve it raw to your friends! Keep it very cold and slice into domino-size pieces. Imitation crab meat sticks are another popular option for making California Rolls and are easy to find at most grocery stores.

Lay everything out on a pretty platter or cutting board with a stack of toasted seaweed sheets (they come pretty big, cut them in half for the right size) and let guests assemble their own sushi rolls. Cone-shaped hand rolls are the easiest to make but invest in a sushi-rolling mat if you’re so inclined and make pretty rolled and sliced sushi as well.

Give everyone a plate with a little dish of soy sauce, a pile of pickled ginger and a dab of wasabi paste. This is really hand-held food but put out a few sets of chopsticks for anyone who needs them.

Heat sake in a water bath over medium heat just like you would heat a baby’s bottle. Give everyone a warm sake or a cold beer and gather around a low coffee table to dig in!

YUM!

p.s. - I heart Mark Bittman, I swear we share a brain. See his article on homemade sushi: http://www.nytimes.com/2010/05/05/dining/05mini.html?ref=dining

Make These Tonight!

2010-04-09T05:00:00.001-04:00

No. seriously. Get some kale on your way home and make these tonight. You'll thank me.

No doubt you've heard about these. I'm not sure where the idea originated, but I've read about them in a few places and the consensus was that they're fabulous. And, boy, were they right. These rock.

So simple. Start with a full head of kale. Trim the stems off and rub a few tablespoons of olive oil into the leaves. Lay out in a single layer on two large cookie sheets and sprinkle with salt and pepper. Roast at 425 degrees for 5 minutes or until leaves are dark green, starting to turn brown, and crispy all over.

Remove from the oven and lay on paper towels to cool. If you can wait that long.

I dare you not to eat a whole pan all by yourself. But if you can restrain yourself, serve these to your friends as a cocktail snack and watch them freak out with joy.

DFO: Peanut Rice Bowl

2010-03-15T19:54:00.004-04:00

Hi friends, I've missed you.

I don't even have a good excuse - I've just been in a funk. Hibernating, working hard, hanging out, being sick, getting better and entertaining in between. But mostly just making do - and you deserve better than just making do, don't you?

You deserve this tasty rice bowl - it's incredibly fast and easy, and you can probably whip it up with what you've got in your pantry right this second.

A great substitute for Thai or Chinese takeout, this is a great combination of flavors - spicy, salty, sour & sweet. I had some leftover brown rice in the fridge - use whatever you have on hand.

Dinner For One: Peanut Rice Bowl

What you need:

2 TB olive or peanut oil

2 cups shredded cole slaw mix (2 big handfuls)

half an onion, sliced thinly

half cup cooked rice or noodles

1 TB creamy peanut butter

2 TB soy sauce

1 tea red curry paste

half cup water

juice of half a lime

salt + pepper

sliced green onion

chopped peanuts

How you make it:

Heat oil in a large pan over medium-high flame and saute cabbage and onion for two minutes, stirring frequently. Add rice or noodles, peanut butter, soy sauce, curry paste and water. Stir to dissolve peanut butter and curry paste and create a sauce. If it's not wet enough, add a little more water. Cook 2-3 minutes until rice or noodles have softened up and sauce has thickened. Add lime juice and salt + pepper to taste, serve immediately topped with green onions and chopped peanuts.

Sugar Baby

2010-02-07T21:19:00.006-05:00

Next weekend, rather than celebrating the Hallmark/Hersheys holiday, I've planned a girls' weekend with some of my oldest pals. Instead of stocking up on store-bought snacks, I decided to whip up a few homemade candies for us to munch on. Because after all, what goes better with wine and girl talk than marshmallows, chocolate and peanut butter??

Sweet Treats: Cinnamon Marshmallows and Salted Peanut Butter Cups

Both recipes adapted from Jam It, Pickle It, Cure It. I got this book over the holidays and it's full of great food projects - always wanted to know how to cure your own bacon, make your own crackers or brew your own fruit liqueurs? Then you need this book. Not that adventurous? Don't worry, it also includes easy recipes for all kind of pickles, sauces and these sweet treats.

Cinnamon Marshmallows

These are fluffier and sweeter than the jet puffed ones we're all accustomed to. I added cinnamon to the original recipe but the possibilities are endless: cocoa, coconut, dried fruit, chai spices, toasted nuts or just leave 'em plain. Fire up the grill and make s'mores, top a cup of cocoa or eat them as is - they're delicious!

What you need:

2/3 cup water, divided

3 (.25 oz.) envelopes unflavored gelatin

1 cup granulated sugar

1 cup light corn syrup

pinch of kosher salt

1 tea vanilla extract

2 TB cinnamon (optional)

powdered sugar

vegetable oil

How you make them:

Lightly oil an 8x8" pan with vegetable oil and generously coat with powdered sugar. Set aside. Put 1/3 cup water in the bowl of a heavy duty stand mixer, add gelatin and let stand for about 10 minutes until gelatin has dissolved and softened.

In small saucepan combine remaining water, granulated sugar, corn syrup and salt. Place pan over medium high heat and cook, without stirring, until mixture reaches 240 degrees F. You'll need a candy thermometer and make sure it doesn't touch the bottom of the pan.

With mixer on low speed, carefully add hot syrup to the gelatin. Add the vanilla and turn the speed up to medium high. Beat for 12-13 minutes until the mixture is thick, very white and holds peaks. If you're using additional flavors be sure to add them in the last minute of beating, before mixture becomes too thick.

Spread marshmallow in the 8x8 pan using a lightly oiled spatula and smooth it into corners. Set aside for one hour until marshmallow has completely cooled. Run a wet knife around the edges of the pan and turn the marshmallow out onto a sheet of waxed paper sprinkled liberally with powdered sugar. Cut into approx. 36 pieces and toss with powdered sugar and cinnamon until no longer sticky. Store in an airtight container, layers separated by sheets of wax paper, for up to one month.

Salted Peanut Butter Cups

Good flaky salt makes all the difference here, the original recipe doesn't call for it but I think you really need Maldon salt, or something like it, to make these shine. Good quality chocolate helps too, though no one will turn them down if you stick with Nestle. I doubled the book's recipe - I just have a feeling they're going to be popular!

What you need:

2 2/3 cups salted, shelled, roasted peanuts

2 tea vegetable oil

4 tea honey

4 TB powdered sugar

1 tea vanilla extract

4 cups semi sweet chocolate chips

Maldon flaked salt

How you make them:

Puree peanuts in a food processor until smooth. Add oil if they get too thick to blend. Add honey, powdered sugar and vanilla extract and continue to puree until everything is combined, scraping down the sides as needed.

Using clean hands, separate peanut butter filling into 24 pieces if using standard size cupcake liners or 36 pieces if using mini-muffin size liners. Roll filling between your palms and flatten slightly into disks. Set aside. Place paper liners in muffin pans and set aside.

Heat chocolate chips in microwave for one minute on high. Stir with a fork and heat for another minute. Continue until chocolate is almost completely melted, stirring at the end to melt the last bits. Spoon two teaspoons of chocolate in each paper liner using the back of the spoon to push chocolate halfway up the sides. Drop peanut butter disks into each cup and tap them gently into the chocolate. Top with one more teaspoon of chocolate, smoothing it over the peanut butter filling and making sure it touches the chocolate on the bottom and the tops are smooth. Sprinkle with a pinch of salt.

Let peanut butter cups sit, undisturbed for at least 3-4 hours until chocolate has cooled and hardened. Store in an airtight container, at room temperature, for up to 2 weeks.

Remember These?

2010-02-03T06:00:00.000-05:00

The Crostata! This one has pears and crystalized ginger and was made with love by my #1 fan - my mom :)

I've been tardy in posting this one as we devoured it back in the fall, but I remember it being particularly tasty... have you made a crostata yet? Well, why the hell not? They're so easy, just assemble and pop it in the oven before you sit down to eat. When dinner's over you just casually head over to the stove, pull out a browned, bubbling treat and stand back while everyone oohs & ahhs. You'll be a hero.

I love love love when you guys send me pics & stories about the recipes you've tried from the site - keep 'em coming!

I think I can, I think I can...

2010-01-27T21:57:00.006-05:00

... and so can you!

Had dinner with a friend last week at one of our favorite spots and we ordered a gnocchi dish that was out of this world. Since I was still thinking about it a week later, I decided to try it at home. It's so easy!

I had a giant sweet potato so that’s what I used – but these would be great with a regular old russet too.

Sweet Potato Gnocchi in Brown Butter

Serves 3-4

What you need:
1 large sweet potato
1 cup all purpose flour, plus more for rolling
1 egg
1 cup finely grated parmesan cheese
salt & pepper to taste
3 TB butter

How you make it:

Poke the sweet potato all over with a fork and bake at 400 degrees until it’s completely cooked and soft all the way through. Scoop out all the flesh and set aside to cool for a few minutes.

Combine the sweet potato flesh with the remaining ingredients. You can certainly use a food mill or do it by hand, but I used the food processor to mix everything together into a smooth dough. Coat your hands and the counter in flour and working in thirds, roll the dough into a long log. Cut into pieces the size of a quarter and roll them loosely between your palms into a rounded oval shape. You’ll need to keep flouring your hands to keep everything from sticking. Gently roll the pieces off the back of a fork to give them the characteristic gnocchi look and repeat with the remaining dough.

Heat the butter in a wide frying pan over a medium flame until it bubbles and begins to brown. Meanwhile, bring a large pot of salted water to a boil and gently drop the gnocchi one at a time into the pot. They’ll float to the surface when they’re ready – just scoop them out with a slotted spoon and transfer them to the hot butter pan. Sauté for a few minutes, turning occasionally, until the gnocchi are slightly browned. Taste to see if they need a sprinkle of salt (mine did!) or parmesan and serve immediately.

At the restaurant, the parmesan gnocchi were served in a roasted acorn squash “bowl” that was delicious. I also roasted some acorn squash halves, and they were good, but the gnocchi is the real star of the show.

On a more positive note...

2010-01-19T14:34:00.002-05:00

Go to Emersonmade's site. Order a too-cute valentine for your fella or maybe some of her adorable little flower pins for your best gal pal. Seriously, go now before they're all sold out. You'll thank me.

An Open Letter...

2010-01-13T11:28:00.002-05:00

Hello all the single ladies! Don't you just wish you could send something like this every once in awhile??

Dear Mr. Right Now,

You’re charming, intelligent and funny. We seem to share a pretty long list of stuff we like. And kissing you doesn’t suck.

I think it would be nice to have somebody to go to the movies with. Grab dinner with. And yeah, I’d like to schedule some more couch time, but let’s be clear: I’m not booking the synagogue and searching for a white dress yet.

So on our second date when, mid-smooch, you felt like you needed to tell me you aren’t ready for a serious relationship and then you subsequently fell off the face of the earth… what the hell was that?

I have a great job. I’m smart. I read. I prefer single malt scotch or a cold beer to fruity cocktails or chilled Chardonnay. I cook. Pretty damn well actually. I can recite every line of dialogue from Top Gun and Navy Seals. I’m not hard to look at and I have great hair. My dog is cool. I believe in the importance of man caves and ‘Boys’ Night Out’. I don’t need you to clean up my yard, my gutters or take out my trash. I’m debt, disease and baggage-free. In short – I’m a catch. And, casually or not, you’d be lucky to have me.

You’re a cool dude and I’d like to hang out again. If I promise I’m not going to fall in love with you, maybe we can grab a pizza sometime.

Take care,

The Single Gal

Where the hell have you been?

2010-01-10T15:41:00.004-05:00

Oh wait, that’s your line, isn’t it?

Gosh, the new year just rolled in over me like a ton of bricks. Long days at work followed by catch-up dinners with friends and topped off with a Southern Blizzard – a quarter inch of snow that fell late last week and brought the city to a screeching halt. There’s nothing like the threat of winter weather to send everyone running for the grocery store in a complete panic. But rather than milk and bread, why not grab the ingredients for this slow-simmered sauce and make a home-cooked dinner for your fella or friends?

This will take you an afternoon to make but it’s well worth it. Plus, it freezes beautifully so even if it’s just you, go ahead and make it to stash in the freezer. Serve with lots of red wine and round it out with a salad of arugula and orange segments with lemon vinaigrette and a little tiramisu for dessert. Ragu recipe adapted from Mario Batali.

What you need:
2 duck legs and 2 duck breasts, skin removed
4 tablespoons olive oil
1 medium yellow onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 stalk celery, finely chopped
8 ounces red wine (Chianti preferred but any red wine that’s good enough to drink will work)
1 (28-ounce) can tomatoes, peeled & chopped
1 cup chicken stock
2 ounce dried porcini mushrooms
Salt and freshly ground black pepper
1 lb. short, wide pasta (campanelle or rigatoni)
3/4 cup flat leaf parsley, chopped
Grated or shaved parmesan cheese for topping

How you make it:
Wash the duck legs and breasts and remove all fat. Pat dry. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil until smoking. Add the duck pieces and cook until brown on all sides then remove, about 10 to 12 minutes.

Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add the duck pieces back to the pot and return to a boil, lower the heat, cover and allow to simmer for 1 hour. Remove the duck, pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper.

Cook pasta in a large pot of salted water until "al dente", about 8 to 9 minutes. Drain pasta and toss with sauce. Stir in chopped parsley, top with parmesan and serve immediately.

NOTE: Most grocery stores stock whole, frozen ducks that you can cut into the pieces you’ll need. Just be sure to take it out of the freezer the night before so it has time to thaw!

DFO: Martha's Shrimp

2009-12-26T16:27:00.006-05:00

By now we’ve all had our fill of the traditional holiday fare, and it’s too cold to venture out for takeout. I saw this recipe in the new issue of Martha Stewart and thought it looked like an easy, fast way to make to make an Indian-inspired dish at home - the perfect antidote for post-holiday taste bud burnout. The original recipe makes enough for four, so I’ve adjusted it a bit to create a great DFO.

Dinner For One: Shrimp Tikka Masala w/ Toasted-Coconut Rice
Adapted from Martha Stewart Living, January 2010

This may not be the prettiest dinner I’ve ever pointed a camera at, but it’s really delicious. Full flavored with ginger, garlic and a little spice, it’s definitely beer food - perfect with a lager like Kingfisher.

What you need
for the rice:
1 TB olive oil
.5 cup shredded unsweetened coconut
1 cup basmati or other long grain rice
2 cups water
pinch salt
1 scallion, finely sliced

for the shrimp:
2 TB olive oil
1 medium onion, thinly sliced
2 TB grated, peeled fresh ginger
.5 TB minced garlic
2 tea tikka masala spice blend*
pinch of ground red pepper
.5 cup water
10-12 medium shrimp, peeled and deveined
2 TB plain yogurt or sour cream

How you make it:
To make sure everything is ready to eat at the same time, start the rice about ten minutes before the shrimp. Heat one tablespoon of oil in a small saucepan over medium heat. Add coconut and cook, stirring, until golden brown, about 6 minutes. Removed two tablespoons of the toasted coconut and set it aside. Add rice, water and salt to pan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.

In another small saucepan, heat two tablespoons of oil over medium-high heat. Add onions and cook, stirring occasionally, until onions are browned, about 10 minutes. Add ginger, garlic and spices. Stir and cook until fragrant, about 3 minutes. Add shrimp and water, cook until shrimp is pink and cooked through. You’ll need to stir it while the shrimp cook to ensure the spice/onion mixture gets broken up and distributed equally.

Remove from heat. Stir in yogurt or sour cream and add salt and pepper to taste. Serve the shrimp over rice and top with scallions and the reserved toasted coconut.

*I happen to have some on hand – It’s available at international markets. If you can’t find it, simply stick to Martha’s original ingredients: mix two teaspoons of tomato paste with two teaspoons of garam masala, a more readily-available spice blend.

DIY: Holiday Mailing

2009-12-18T12:18:00.003-05:00

Who says Single Gals can’t send out holiday cards? I know they’re usually plastered with precious photos of your pals’ kids or pets or kids with pets… but why not break the mold a bit and send out a holiday greeting of your own this year? You’re going to have to hurry though – it’s getting late!

Image: Brown Parcel Press

I love this idea from the printing geniuses at Brown Parcel Press – a recipe postcard! Now that you’ve been cooking and entertaining all year as the fabulous Single Gal you are – drop a little culinary wisdom on your loved ones by sharing one of your favorite recipes.

Here are a few of my favorites you can crib:

Herb Crackers

Homemade Oreos

The best mac n’ cheese on the planet. For real.

Spicy Mexican Brownies

If you’re not going to buy pre-made cards from these guys and feel like making your own - then what to put on the front of your postcard?? How about a stunning image of you, decked out and looking fabulous – ideally with your head thrown back in peals of laughter and a glass of champagne in your hand. No such photo exists? How about a snapshot where you love how you look, or a picture you’ve taken that you think is cool, or use the camera in your computer and some of the funky effects to make yourself into a Warhol-esque portrait, or simply typeset a favorite greeting or quote in a fun font. Hell, put a picture of your cat on it for all I care – it’s your card!

DIY: Winter Wonderland

2009-12-17T10:15:00.003-05:00

Image courtesy of Canadian House & Home

Loved this wintery white mix and it’s easy and inexpensive to duplicate:

Grab some branches from your yard (or a park!) and bundle them in a clear vase.
Hang small silver ornaments (try your local hardware store or, of course, Target) from the branches and fill a few small jars with the extras.
Drape the mantle (or table, or window, or anyplace else) with strands of white pom pom garland (a craft store like Michael’s) and tack a few (clean!) white socks up for fun.
Finish your display off with some small figurines or toys (again – the craft store).

Voila! A little winter wonderland of your very own…

yes, yes, yes!

2009-12-13T09:34:00.004-05:00

Check me out:

These were a gift for a friend who loves the macaron like I do - pink lemonade + cocoa with bittersweet espresso ganache. I'll admit, there's a bit of a learning curve... but once you have the technique figured out these are really pretty easy! Drop me a note if you have any questions or want to learn how... as I told my gal pal: As long as you aren't afraid to waste a few eggs you can do anything!

Sweet Victory

2009-12-08T16:17:00.006-05:00

I am magnificent! I am invincible! I am… exhausted.

I read the article about French Almond Macarons in this month’s Food & Wine magazine and thought to myself, “if that fashion designer & his supermodel friends can do it, then surely I can too!”. What I neglected to take note of was the master French pastry chef standing next to those bozos in the pictures. That was my first mistake.

I almost let the macarons beat me. It was a close battle, but after four rounds I emerged from the kitchen victorious. Just barely, but hey - a win is a win.

That’s right, it took me four tries to get these macarons to turn out right. Well, to turn out edible if we’re really being honest… so for those of you keeping score, that means I blew through a dozen eggs to end up with about a dozen cookies. It was a long day.

At last!

After my first three attempts were abysmal failures it occurred to me that maybe I had a bum recipe (particularly since it was becoming painfully obvious I’m no master pastry chef) so I switched over to this recipe by Martha Stewart and immediately turned my fortune around. It’ll still take some practice to get the meringues looking perfect - but the taste & texture are divine… maybe I’ll tackle piping skills next weekend.

I ended up with bright pink meringue cookies and I tried out two filling flavors – seedless raspberry jam & lemon curd. The lemon was so tasty – I’m calling them Pink Lemonade Macarons!

How to: Pink Lemonade Macarons

What you need:
1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract

4-5 drops red food coloring

Lemon curd for filling

How you make them:
Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats, and mark circles using a 1 1/2-inch cutter dipped in flour.

Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.

Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla, food coloring and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.

Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (I used a heavy duty plastic zip lock bag & snipped a corner off). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macaroons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macaroons on parchment to a wire rack; let cool completely.

Spread 2 teaspoons filling on flat sides of half the macaroons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving. Store in an air-tight container in the fridge for 2-3 days or in the freezer for a week or more.

FLAVOR VARIATIONS FROM MARTHA:
Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops green food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.

Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.

How the pros do it...

Looking to really knock one out of the park? Make your own lemon curd! I made the Barefoot Contessa recipe below this weekend and it was easy, tart & tasty...

Ina Garten's Lemon Curd
Ingredients:
Zest from 3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions:
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Alternately, use a rasp to zest the lemons and mix the fine zest with the sugar by hand.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool.

Chalk it up to cuteness...

2009-12-06T08:00:00.000-05:00

Love this mini chalkboard from World Market... use it as a wine bottle tag on a hostess gift or label the options on a cheese plate or buffet - so cute.

DFO: Pasotto

2009-12-04T06:02:00.001-05:00

Yeah, I know the name is stupid... stay with me, ok?

I really like Mark Bittman. I like what's he's done for food & cooking and while his newest ultra-health kick (and book) doesn't really speak to me, I'm a fan of his New York Times blog and that's where I came across this sorta recipe-slash-cooking method.

Dinner For One: Pasotto

Ok, so Bittman didn't come up with the silly name - that's all me. He calls it "Pasta with Chicken and Mushrooms, Risotto Style"... but that was a real mouthful & I left out the chicken so I really wanted to highlight the technique, not the ingredient list... you get the idea. Though the truth is, it doesn't matter what you call it - this stuff is pretty delish.

What you need:

1/2 lb. dried pasta, any short shape (I used Campenelle - short, wide noodles with frilly edges)

28oz. chicken or vegetable broth (you won't use all of it)

4-5 small portobello mushrooms, chopped (or any kind you like)

large shallot, minced

large garlic clove, minced

olive oil

butter

parmesan cheese & fresh herbs (optional)

How you make it:

Bittman has posted a short video which I highly recommend watching, but here's the synopsis... you're using the basic risotto method. Heat a swirl of olive oil & a pat of butter in a medium pot over medium heat. Add shallot & garlic and cook until soft & translucent. Add mushrooms and cook 2-3 minutes until softened. Add dried pasta & stir to coat in the oil/butter mixture. Add broth until the pasta is barely covered, cook over medium-low heat adding more broth as it gets absorbed into the noodles. When the pasta is cooked through and the remaining broth has reduced down to a thick sauce - it's ready. Add salt, pepper, cheese & herbs to taste.

Ready, Set, Go!

2009-12-02T09:21:00.010-05:00

Any survivors out there?

I know, it's been awhile... can we blame it on Thanksgiving? oh, and let's blame the nasty head cold my baby brother gave me too - yeah, that works.

OK, so maybe you've heard that it's December? I thought so. Seems like it came on hard this year - my guess is that it's been a rough 2009 and everyone could really use a holiday. I know I could.

Here's my plan of attack...

First, I'm going to transform my huge framed chalkboard into a countdown calendar this month. Kinda like this:

Image courtesy of Living etc. Magazine

I'm going to tape up party invites, make note of dinner plans & plot out shopping trips. It feels a little soon to decorate the house for my taste, so instead I'll hit the grocery store for some of these:

A big bowl of clementines is a bright and pretty centerpiece - and I'll grab one every time I walk by so I should get enough vitamin C to fend off any more colds! I'm also going to stock up on real apple cider and cinnamon sticks so I can serve warm spiced cider to any and everyone who comes over this month:

Last but not least, I'm going to find some old fashioned ribbon candy like this:

Image courtesy of Hammonds Candies

I'll fill my candy jar with these colorful treats and maybe tie them to the outside of presents with beautiful ribbon when I start wrapping! Get some in every color of the rainbow here.

How are you welcoming the holiday season?

Big Fat Greek Feta

2009-11-22T09:58:00.004-05:00

Is it just me, or did the "holiday season" start a little early this year? Christmas carols are being piped through store stereos, it's impossible to park at the mall, and I actually passed an SUV with a big red bow stuck on it's hood... what happened to waiting until AFTER Turkey Day for all this nonsense?

First things first - Thanksgiving is this week and it deserves our full consideration. Yeah, December may bring all the presents, but the really good eating happens in November.

So whether you're heading home to feast with family, across town to stuff yourself with friends or hosting the whole showdown at your place, start everybody off with this pretty baked feta appetizer. It's full of greek flavors and takes just minutes to prepare - so you can appease the crowd with a snack and get back to business in the kitchen!

How to: Baked Greek Feta

Layer quarter-inch slices of good feta cheese in a shallow oven-proof serving dish, overlapping slices slightly. Scatter 8-10 chopped kalamata olives (pits removed) over the cheese and drizzle with olive oil and a little salt & black pepper. Place under the broiler until cheese is bubbling at the edges and starting to brown on top. Remove from the oven - carefully! - and top with chopped fresh mint, lemon zest and red chili flakes. Serve hot with crusty bread or toasted pita.

NOTE: It's really important to use good feta cheese here - the commercially packaged feta from the grocery store is so tangy it'll be overpowering. I like to use the kind that comes in a container of water - it's usually imported from Greece. You may have to go to a farmers market or specialty market to find it.

Pressed for gift ideas?

2009-11-16T20:46:00.004-05:00

Want to impress the hell out of your holiday hostesses? Head over to Cost Plus World Market and pick up a bottle of their Pomegranate & Raspberry or Cranberry Presse. It's a beautifully packaged sparkling juice that will make a terrific hostess gift - simply pair it with a small bottle of good-quality vodka.

Hosting your own shindig? Serve with a splash of champagne at brunch or straight up as a mocktail for your designated drivers or knocked-up gal pals!

Get Sauced

2009-11-11T18:46:00.003-05:00

Perhaps you’ve heard of the Momofuku food empire? What started as a noodle shop in NYC has become a force to be reckoned with in the food world. Every time you turn around someone is praising the vision & talent of Momofuku’s founder, David Chang. He’s a regular mention in food magazines, was featured on the USA network, and he recently released his first cookbook.

I tried one of the recipes from the book this week, but rather than describe it, I’m going to let you read David’s instructions from an excerpt posted on Amazon.com - his enthusiasm and passion for food are addictive:

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.-- David Chang

Ingredients
2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
(Makes about three cups)

Directions
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

I actually added quite a bit more soy sauce to mine, but other than that I stayed pretty true to the noodle bowl he suggested and it was phenomenal. Though I did use the pickled carrots from a can of pickled jalapenos instead of the cucumbers he listed. I know, I know - I have a problem with those damn jalapenos!

And the sauce is just fantastic. You’ll come up with a thousand ways to use it – I’m trying to decide between a gingery pork stir fry or a pile of dumplings to dunk in it. But one thing I know for sure is that David’s right – Ginger Scallion Sauce now has a permanent place in my fridge.

Easy, Delicious Meals

2009-11-04T20:29:00.003-05:00

Real Simple magazine has put out a new compilation of their best recipes and it's great. As promised on the cover, it's full of easy recipes that sound pretty delicious. Most require only a handful of easy-to-find ingredients and simple techniques - pretty basic stuff but perfect for weeknights or starter cooks...

It's $13 and you can find it on newsstands or the magazine section of your bookstore. It's scheduled to be on display until January 8th, 2010 but there's no guarantee - if they sell out before then there won't be any reprints.

Starting your gift list for the holidays? Why not wrap up a copy for a kitchen-minded gal pal and include a year-long subscription to Real Simple? Your gift will last all year long and she'll love it-

PumpkinFest Popcorn

2009-10-31T12:03:00.005-04:00

Salty, spicy & sweet, this popcorn is perfect for snacking while you're carving your pumpkin masterpiece tonight or watching scary movies... simply toss dried cranberries and spiced pumpkin seeds with hot popcorn and a sprinkle of salt.

Spiced Pumpkin Seeds

Spread seeds in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle a spice mix of cumin, garlic salt, black pepper, cayenne pepper and Chinese 5-spice powder over the seeds. Toss to make sure everything is coated and roast at 400 degrees for 8-10 minutes until seeds start to brown. Keep an eye on them though - they'll go from brown to burnt really quickly!

Trick or Treat

2009-10-29T22:51:00.006-04:00

Treat - for sure.

These Pumpkin Spice Whoopie Pies are going to be the triumph of my pumpkin-themed bash tomorrow night...

There are plenty of recipes to be found on the web for Pumpkin Whoopie Pies. I combined a few to come up with these - fluffy spiced cake with a cream cheese based frosting - I also tripled the usual amount of each ingredient to make an extra-large batch of 30 cookies. Trust me - your pals will eat every last one!

What you need:

3 boxes yellow cake mix

2 15oz. cans pumpkin puree

2/3 cup vegetable oil

4 eggs

2 tea each cinnamon, nutmeg, ground ginger

Frosting

1 cup vegetable shortening

1 small jar marshmallow creme

1 8oz. block cream cheese

1 lb. powdered sugar

1 tea vanilla extract

2 TB cinnamon

2 TB water

How you make them:

Heat oven to 375 degrees. Mix cookie ingredients together in the largest bowl you can find. Batter will be very thick. Drop rounded tablespoons on a well-greased cookie sheet and bake for 10-12 minutes until cake is set and tops are lightly browned. Remove to a wire rack and let the cookies cool completely before frosting.

Beat frosting ingredients in a stand mixer on medium speed until well combined and smooth. Add water a few drops at a time to help it come together if you need to. Sandwich two cookies with a tablespoon (or more!) of frosting and store in a cool spot.

NOTE: You can absolutely substitute pumpkin pie spice rather than using individual spices for the cookies.

Save the Date

2009-10-21T05:00:00.000-04:00

Now's the time to send out invites for a Halloween party if you haven't already - see mine below! I like to throw a pumpkin-carving party so everyone can create a fabulous jack-o-lantern before the big night... stay tuned for recipes!

Real Party!

2009-10-19T21:09:00.000-04:00

Toni W. in Atlanta hosted a little fete last weekend and made carnitas - way to go Gal! My favorite part? That she put her fella to work searing all that pork!

From Toni:

"They were fantastic! Many folks asked for your recipe, and I passed the link along. Jim is ready to make them again for another shower we are hosting Friday night!"

DFO: A Hearty Stew

2009-10-18T21:03:00.003-04:00

Right about now you’re probably asking yourself “What is that brown mess and why on earth would anyone eat it?” Well, fear not gentle reader, for that is a bowl of lentil and sausage stew and it may just become your new favorite weeknight supper.

Full disclosure: I actually saw this recipe somewhere recently and thought it looked delicious. I picked up the ingredients on my last trip to the store and then I settled in and waited for the cold weather to roll in. Because this just sounded like hearty, comforting bowl food. And then I lost the recipe. I cannot, for the life of me, remember where I saw it! I’ve re-created it from memory but if it rings any bells for you, would you let me know where you saw it before?? That would be so great – ‘cause I’m feeling pretty silly right now.

Dinner For One: Lentil and Sausage Stew

What you need:
Olive oil
2-3 ounces smoked turkey sausage, sliced thinly
2 cloves garlic, minced
8oz. package baby portabello mushrooms, cleaned and sliced
14oz. can chicken broth
1 cup brown lentils
2 big handfuls baby spinach
Salt & pepper to taste

How you make it:
Heat a swirl of olive oil in a large pot over medium-high heat. Add sausage and cook, turning occasionally until browned. Remove sausage with a slotted spoon and set aside.

Turkey sausage won’t render much, if any, fat so add another swirl of olive oil to the pot and turn the heat down to medium. Add garlic and mushrooms and cook, stirring constantly for about a minute. Add a splash of chicken broth and stir to loosen any browned bits from the bottom of the pot.

Add lentils to pot and pour in the rest of the chicken broth. Add water until lentils are covered, put top on pot and let cook, over medium heat, until lentils are tender. Keep an eye on them, and add more water if they start to dry out.

When lentils are soft, add spinach and sausage and stir until spinach wilts and sausage is heated through. Season with salt and pepper and serve warm.

This would be great with some good feta or queso blanco crumbled on top but it’s delicious on its own too. You don’t really need the sausage – the mushrooms are tender and meaty, so feel free to leave it out if you’re so inclined. I might not serve it to company because it is so very brown… but make a pot for yourself on a chilly night, settle in on the couch with a big bowl and a glass of wine and see how happy it makes you. Go ahead, try it – you can thank me later.

This makes me happy

2009-10-14T09:48:00.004-04:00

From Lauren S. in Atlanta:

Hello!

Thank you so much for your fabulous Oktoberfest post! It inspired me to have a beer exchange and Oktoberfest get together a la casa de Gary. Attached are the pictures. Guests were RAVING about the sausage and potato salad - and the entire theme! Thank you again!

love to TSG!

My heart is full. Listen up Single Gals - Go forth and entertain!

Cheers

2009-10-11T22:02:00.002-04:00

Wanna go to a place where everyone knows your name? (Cue Cheers theme song…) Well then plan a trip to Jupiter, Florida. And before you go, call my cousin and tell her you’re on the way so that not only will she plan an elaborate dinner party in your honor with ten of the most interesting & fun people you’ve ever met, but she’ll also alert the ENTIRE TOWN that you’re coming so that once you arrive you will be greeted by EVERYONE as though you’re their long-lost relative or best friend. Everywhere you go people will call your name and be genuinely thrilled that you’re there. It’s absolutely enchanting. I think all the nicest people in the world must live in Jupiter, Florida.

One tip - when my cousin tells you that it’s getting “cooler” down there, just ignore her and pack your shorts and flip flops. Otherwise you’ll be the only idiot in Florida with a sweater.

DFO: Moo Shu Chicken

2009-10-05T18:49:00.005-04:00

Perhaps I should change the name of this site to "101 Dishes to Make with Coleslaw Mix" - seriously, it's like I'm obsessed with the stuff!

Dinner For One: Moo Shu Chicken

Forget the takeout and break up with the delivery guy – this is a fast and easy take on a Chinese restaurant favorite. Recipe adapted from Family Circle July 2008.

1 TB sesame oil
1 clove garlic, minced
5 oz. shredded coleslaw mix with carrots (about 1/2 a bag)
2 baby portabella or standard mushrooms, sliced into matchsticks
2 scallions, sliced
1/4 cup hoisin sauce plus more for serving
2 TB soy sauce
4 6” flour tortillas
1-2 cups shredded, cooked chicken

Warm tortillas in a dry nonstick skillet over medium heat until light brown spots appear on both sides. Make an aluminum foil packet, place warm tortillas inside and set aside.

In same pan heat sesame oil over medium heat. Add garlic, coleslaw mix, mushrooms and scallions. Cook, stirring occasionally, for 8 minutes, until vegetables are softened.

Add chicken and stir in the hoisin and soy sauces and cook 2 minutes, stirring to make sure everything gets coated.

Spread each tortilla with a little extra hoisin sauce and roll up with a large spoonful of the chicken & vegetable mixture.

NOTE: Grocery store rotisserie chicken works great for this but it’s just as easy to quickly poach a chicken breast – try adding a little soy sauce to the poaching liquid to boost the flavor.

p.s. - I've gone back to the original header... the photos were bugging me. Thoughts?

DIY: Spooky Centerpiece

2009-10-01T06:00:00.001-04:00

I love Halloween. It might be one of my favorite holidays and, as such, I find it perfectly acceptable to start decorating on October 1st. I pulled together this centerpiece in less than an hour and it will live on the dining room table all month long. I especially love when a breeze hits it and the bats flutter a bit...

DIY: Spooky Centerpiece

What You Need:
Small Garden Urn
Small Rocks or Gravel
3-4 Branches
Black Spray Paint
Needle and Thread
Black Construction Paper
Scissors or an Exacto Knife
Lamb’s Wool

How You Make It:

Make sure your urn is clean and dry. If it’s not already black, you may want to give it a coat of black spray paint. Plug any drainage holes with tape and fill the urn with rocks, gravel, marbles or even floral foam if you want. Go out to your yard (or someone else’s!) and gather 3 or 4 dead branches and spray paint them black. Once the paint has dried, nestle branches into the rocks.

Trace bat shapes onto the construction paper and cut them out with scissors or an exacto knife. Not feeling artistic? You can find templates at Martha Stewart’s site or download some free clip art. If you only have white paper, try a spooky ghost or a skull. Any Halloween-inspired shape will work. Using a needle and black thread, make bats into ornaments and hang from the branches.

Pull the lamb’s wool into wispy pieces and drape some in the branches. Pile the rest into the base of the urn, covering the rocks completely.

Voila!

NOTE: I actually had everything I needed for this around my house and I bet you do too... no lamb's wool? How about cotton balls? No garden urn? Try an interesting vase or bowl. No thread? Try fishing line or un-bend some paperclips to make hooks... you get the idea.

The Book: Oktoberfest

2009-09-28T19:33:00.002-04:00

Hmm... I may have missed the boat on this one this year - is Oktoberfest still going on? Do we even really need an excuse to invite our pals over and drink beer? Nah, I didn't think so...

Celebrate the arrival of October with this easy German-inspired menu. Lederhosen optional.

Oktoberfest
Late Sept/Early Oct.

MENU:
German Beer
Riesling
Skillet Sausage & Cabbage
Potato Salad w/ Warm Mustard Vinaigrette
Apple Pancake

Skillet Sausage & Cabbage
Serves 8

What you need:
2 (16oz) package of kielbasa or smoked turkey sausage, sliced diagonally into 1in. thick pieces
2 medium onions, thinly sliced
2 green bell peppers, seeded & thinly sliced
8 cups white cabbage, thinly sliced
1.5 cups dry white wine or chicken broth
1 teaspoon caraway seeds
salt & pepper to taste

How you make it:
Sauté sausage over med heat until browned, remove from pan & drain on paper towels. Do not clean pan, add onions & peppers and sauté until softened (2-3 minutes). Add cabbage and cook, stirring often until softened (7-8 minutes). Add sausage, wine or broth and seasonings. Reduce heat and cook over low flame until cabbage is tender (10 minutes).

NOTE:
Want to make it even easier? Take it to the grill:
Grill Brats or 6” lengths of kielbasa, serve hotdog-style on buns with purchased sauerkraut.

Potato Salad w/ Warm Mustard Vinaigrette
Serves 8

What you need:
3 pounds potatoes (such as Yukon Gold), peeled and cut into 1-inch cubes
1 tablespoon kosher salt

1/3 cup champagne vinegar

1 cup extra virgin olive oil
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped
1/4 teaspoon freshly ground black pepper

Salt

How you make it:
Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish. Whisk together the vinegar, olive oil and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon and pepper, and toss. Taste and add salt as needed.

NOTE: Drizzling the vinaigrette over the potatoes while they're hot helps them absorb the tasty liquid more readily.

German Apple Pancake
Serves 8

What you need:
4 eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1 pinch salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 teaspoon ground nutmeg

1/4 cup unsalted butter
1/2 cup white sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large tart apple - peeled, cored and sliced

How you make it:
In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.

Preheat oven to 425 degrees.

Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, and then gently pour the batter mixture over the apples.

Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees and bake for 10 minutes. Flip pancake onto serving platter and cut into wedges.

Going for the Hat Trick

2009-09-27T20:38:00.003-04:00

Another one!

They're all gorgeous - This one belongs to the brilliant and talented Mrs. T_Ro here in the ATL. I'm so tickled you gals are cooking up a storm!

Another One!

2009-09-22T04:00:00.000-04:00

A delicious confection from the divine Ms. K - thanks for sharing!

It's absurd how happy this makes me. Especially considering I didn't actually get to eat any of it...

Yo' Mama

2009-09-20T23:52:00.002-04:00

I was having drinks this weekend with another smart, gorgeous, 30-something Gal and at some point she remarked how much she was like her mom. What was really interesting was the way she said it – not in the typical “what am I going to do, the world is ending” groan, but in a really pleased, self assured tone that said “and I’m really proud of that”.

That got me thinking. In our early twenties, coming into our own fabulousity, none of my girlfriends would have been caught dead admitting she was like her mother – much less being pleased with it. But now it seemed un-escapable – we do become our mothers, it’s just absurd that we didn’t see it coming!

My own transformation is undeniable. Not only is there a strong physical resemblance, but our habits, our talents and even our downfalls are eerily familiar. Now keep in mind we’re talking about a woman who stockpiles toilet paper. Almost to an apocalyptic degree. It is a source of total amusement to my brother and I – it seems like she picks some up every time she goes to the store. Though in her defense, when asked why she bought yet more TP, her response is always “Well, you don’t want to run out, do you?” Um, no. Good point.

If I stop to think about it, the list of similarities is quite long. We wear the same lipstick shade, the same nail polish looks good on us. We both had a phase with Guerlain’s Shalimar perfume in our early twenties. We have the same crooked toes. We’ve suffered the same illnesses and share a mutual love for Ambien. We share a perfect black dress, passing it back and forth for events. We both love to be in the kitchen and tend to show our love for others by cooking for them. We both like to keep a stash of candy around the house. When my issue of House Beautiful shows up, I read it quickly and share it with her and she returns the favor with her Bon Appetit. I’ve watched my mother read for years and she absentmindedly holds her fingers up to her lips. I can’t tell you how many times I’ve caught myself doing it too. And we can both deliver a brutal tongue lashing when we’re peeved. Don’t say you weren’t warned…

And then there is the list of things my mother knew long ago about us that I’m just realizing. She made me wait to get my ears pierced until long after my friends’ had theirs done. She seemed to think it was over-hyped. And today? I rarely even wear earrings. I wasn’t allowed to perm my hair, because it would “ruin” it, to my eternal despair, and yet these days I don’t even like to blow it dry for fear of damage and my healthy, straight hair is my most complimented feature. The oddest trait I’ve embraced? When we were young and my mom would drive us around, no one was allowed to remove their seatbelt before the car was turned off. Even in the driveway. We always thought it was ridiculous – after all, it’s not like we were going to fall out of the car going 2 mph. And then last week it happened. I was driving around town with a pal and as we pulled up to the house he popped his seatbelt. And I lost my mind. “Are you crazy? Don’t take off your seatbelt until we’ve stopped!” I screeched. The expression on his face was priceless. Like looking in a mirror at my twelve year-old self.

So yeah, I’m turning into my mother & so are you. But just think – our moms hooked our dads, so it can’t be all bad, right?

Now if you’ll excuse me, I need to go pick up some toilet paper. You know, just in case.

p.s. - This is my 100th post! Thanks for reading.

xo, TSG

DIY: Menu Cards

2009-09-16T07:00:00.001-04:00

There’s a fine line between creative & crafty… you can have great ideas but not necessarily the fine motor skills (or patience) to cut & paste them together. I fall pretty firmly in the former category – while I enjoy flipping through a Martha Stewart tutorial, there’s no way in hell I could ever get mine to look like hers.

So when it comes to decorating for a party I tend to keep things pretty simple – but I still want it to feel special. Even if you have no art skills whatsoever you can do these great menu cards.

Image courtesy of the now defunct Blueprint Magazine.

They got fancy with the little pencils - great idea if you need to keep everybody busy while you're finishing up in the kitchen.

Include a questionnaire, brain teaser or trivia quiz...

Simply type up what you’re serving, pick a font and color you like and print them out on heavy card stock. Then just trim them down and place one at each place setting.

Don’t want to include the menu? Try a simple holiday greeting, a quote, or just the reason you’re all together. I did the ones below for a friend’s birthday dinner at a restaurant. I just showed up a few minutes early, put out the cards, some simple flowers and small boxes of treats as party favors… it was a subtle and sophisticated way to make our table special - without the cheesy party store banners or balloons.

Got more skills? Turn it up with clip art, illustrations or your own masterpiece! Photos would be super cute – add pictures of your friends and use them as place cards to let everyone know where they should sit (“Find your face & sit down”…or, you know, something like that).

Loving...

2009-09-15T07:00:00.000-04:00

that you guys are trying out some of the recipes I've posted - and more importantly - sharing your own creations with me!

Loved this picture from E. in NC who made a peach crostata last weekend for her dinner party. She may have recently tied the knot, but she's putting her Single Gal skills to good use! It looks absolutely scrumptious and I'm just sorry I wasn't there to try some...

And a HUGE thank you to K. here in Atlanta - the sassiest Single Gal I know - who whipped up some amazing chili and was kind enough to share it with me. Sadly, I ate it all before it even occurred to me to take a picture - but trust me, it was delicious!

Sunday is Soup Day

2009-09-13T08:00:00.000-04:00

Sundays were made for soup. They were also made for lounging around on the couch in your PJs, drinking coffee and reading the paper – but you can do all that while your soup bubbles away on the stove. Sunday is also a great day to entertain since you’ll have all day to cook and get ready leisurely. In my family, we always have dinner together on Sundays. It’s our time to catch up, talk about what’s going on and share a good meal. These days, not many of us still live in the same cities as our families, so why not treat your friends like family and invite them over for a Sunday Supper?

Keep it casual and easy – big bowls of soup, hunks of crusty bread, maybe a simple salad if you’re so inclined… just a comforting home-cooked meal to help everyone ease out of the weekend and get ready for the week ahead. This is one of my favorites:

Mulligatawny
Serves 8-10

Stock
1 whole chicken, 3-4 pounds, cut into 5-6 pieces
4 Granny Smith apples, coarsely chopped
4 large carrots, peeled and coarsely chopped
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
1 head of garlic, cut in half crosswise to expose all the cloves
3-4 bay leaves
2” piece of ginger, coarsely chopped
2 TB black peppercorns
5-6 whole cardamom pods

Soup
4 TB butter
1 medium onion, peeled & finely chopped
1 large carrot, peeled & finely chopped
1 large celery stalk, finely chopped
1 cup rice
3/4 cup red lentils
1/4 cup flour
1 tea ground coriander
1 TB garlic, minced
3 TB curry paste, yellow or red
1 1/2 tea salt
1 tea ground black pepper
Chopped cilantro for serving

Make the Stock:
Pull out the biggest pot you have and dump all the stock ingredients in it. Add enough cold water to completely cover the chicken and vegetables and bring it to a boil. Reduce heat and gently simmer for one hour. The vegetables will be mushy and the chicken should fall off the bones easily.

Remove the chicken pieces from the pot, discard the skin and bones and shred the meat. Strain the stock and discard the vegetables and spices. If you want, you can let the stock cool and skim off whatever fat accumulates. But the fat adds richness, so I like to go ahead and finish the soup right away as is.

Make the Soup:
In the same large pot, melt butter over medium heat and add onions, carrots and celery. Cook ten minutes, stirring often until vegetables are soft. Add rice and lentils and cook two minutes, stirring constantly. Add flour, garlic, curry paste and about half a cup of the stock. Cook for two minutes, stirring to dissolve the curry paste and get everything evenly combined. Add the remaining stock (You should have 8-10 cups) slowly – about a cup at a time, stirring in between. Cook for about ten minutes or until rice and lentils are tender. Add shredded chicken, salt and pepper. When chicken is heated through, serve soup with chopped cilantro sprinkled on top.

NOTES:
Don’t feel like making your own stock? You can use store-bought stock or low sodium chicken broth – you’ll just need to tweak it a bit. While you’re sweating the soup vegetables, heat the broth in a separate pot and let it simmer with a piece of garlic and a few cardamom pods until you’re ready for it. When it’s time, simply scoop out the spices. You may want to add a peeled, chopped green apple in with the onions, carrots & celery – the sweetness is really great here, so you don’t want to loose it.

You can absolutely make this the day before – but it will thicken as it cools so you may need to add a few cups of water or stock when you reheat it gently. Not having people over? No problem. Just let the soup cool and divide it into single-serving plastic containers. Pop them in the freezer and you’ll have soup all season long!

DFO: Squashed Gnocchi

2009-09-09T08:37:00.005-04:00

You know when you think up something late at night, maybe after a glass of cheap chardonnay or two, and you think it's completely brilliant and then the next morning you realize it's really, really stupid? Yeah... that's pretty much what happened when I was trying to decide what to call this dish.

But, stupid name notwithstanding, it's really fabulous and easy so give it a try-

Dinner For One: Squashed Gnocchi

This is serious comfort food - heavy, creamy & incredibly filling - you might want to have a salad for lunch. I just so happened to have some leftover roasted acorn squash on hand but I realize that's pretty rare. If it were me, I wouldn't cook squash just to make this - I'd use a canned version, but you do whatever suits you.

What you'll need:

1 package potato gnocchi

1 TB butter

2 cloves garlic, minced

.5 cup cooked squash, diced into small pieces

.5 cup half & half

Salt, pepper, red chili flakes & chopped fresh rosemary to taste

Parmesan cheese, grated for top (optional & totally indulgent)

How you make it:

Cook gnocchi in salted boiling water according to package instructions. Meanwhile, heat butter in a wide-bottomed pan and cook garlic over low heat until it begins to turn golden. Add squash and half & half. Use a fork to smush squash until it melds with the cream into a (more or less) smooth sauce. Add spices and keep warm until gnocchi are ready.

When it's time, add gnocchi and a splash of its cooking water to pan, stir everything very gently until gnocchi are coated & serve with a sprinkle of parmesan and extra herbs-

Note: I really like rosemary but it's a strong flavor and some folks aren't that fond of it. That's cool 'cause sage would be incredible in this, as would thyme. And butternut squash would be great. You know the rules - adapt the recipe to use what you have and what you like. Because really, what doesn't taste good with cream & butter?

All Tarted Up

2009-09-07T23:09:00.007-04:00

Oh my. I've gone and done it again haven't I? Crap. Where does the time go?? Hmmm, would you like to hear my mea culpa now, or shall I just run the same old tired excuses by you again?

Well, the good news is I haven't been hanging out in restaurants since we last talked. But I haven't been at home either - I've been enjoying the best perk of entertaining your friends. Are you ready? Here it is... If you invite people over, they will oftentimes invite you back over to their house! So I've been enjoying the hospitality of family & friends and just generally having a lovely time.

But somehow when you write about food and entertaining, it doesn't seem right to sit back and let the party happen without helping out. Remember the crostata from a few weeks ago? I made this Ginger Plum version twice this week and it was a huge hit.

I used the same basic method as before with a filling of sliced plums, a few teaspoons of ground ginger and the juice of half a lemon. It takes about 5 minutes to assemble and 40 minutes in the oven - so simple. Served warm from the oven with a dollop of whipped cream... yeah, you'll get invited back for sure.

Fools Rush In

2009-08-31T20:38:00.004-04:00

Ok, maybe I got a little carried away. It is still technically August after all, so it’s a tad early for roasting & such. But I was at the farmer’s market this weekend and it was full of apples and root vegetables and gourds of all shapes and sizes and it was all so unexpected and unusual after months of juicy peaches and ripe berries and sweet tender greens. And somehow I ended up with an acorn squash.

Now I don’t know about you, but I think acorn squash just cries out for roasting. So I complied with its request and popped that bad boy in the oven with a dash of olive oil, a pinch of garam masala spice, and a generous sprinkle of salt & pepper. At 400 degrees it took about an hour for the wedges to brown and become tender.

And then?

Well, then it was only just ok… sweet and subtle and not particularly thrilling really. I think it could have thrilled me – maybe with a roasted chicken or pork loin alongside or whipped into a rich pasta filling… but quite frankly, the oven had already been on for an hour, it was 80 degrees outside and I was starting to break a sweat.

The truth is, it’s just not roasting weather quite yet. So I spun my squash around with a little crumbled cow’s milk feta and then, oh then… it was downright delightful. Somewhere between savory and sweet with a little salty tang - it hints of the past and promises a comforting future - perfect for our present, somewhere between Summer and Fall.

An interesting and unexpected pairing, serve it as a salad at room temp or a side for your last BBQ of the season. And remember, good things may come to those who wait - but sometimes it's ok to peek ahead!

Farewell Friend

2009-08-24T07:00:00.000-04:00

Oh Summer, what happened?

It seems like just yesterday we were heralding your arrival, pulling out swimsuits and beach towels, and shaving our legs more regularly. But in two weeks it will be Labor Day and then Fall will show up, and we’ll be braising and roasting, and you’ll be gone.

How about before you go we have one last hurrah? We’ll invite over some pals, fire up the grill and sit out on the deck drinking margaritas until the sun goes down. Doesn’t that sound like fun?

What to serve for our summer send-off? How about a sweet, spicy shrimp & pineapple salsa? More substantial than a traditional salsa, it’s a perfect way to kick off your fresh fiesta.

A cross between ceviche and a salsa, this chunky relish is great with tortilla chips, or as a topping for grilled chicken or fish. Don’t like pineapple? Try it with mango, peaches or any type of melon – it’ll be great.

Shrimp & Pineapple Salsa
Serves 6 as a starter

What you need:
8-10 medium shrimp, peeled, de-veined & tails removed (I use frozen)
8oz pineapple tidbits in juice
1 jalapeno, stemmed, seeded & finely chopped
half of a red onion, finely chopped
juice of 1 lime
large handful of cilantro, stemmed & chopped
large pinch of salt (maybe 2, you’ll have to taste it)

Chips for serving

How to make it:

Cook shrimp in boiling water until pink. Drain and let cool, then cut each shrimp into 4-5 small pieces. Combine with remaining ingredients (including juice from pineapple) and stir to combine.

This is better after it sits for awhile, so make it as far ahead as you can and leave, covered, in the fridge until you’re ready to serve.

Remember Me?

2009-08-21T13:07:00.001-04:00

Um, hi. Are you mad?
I would totally understand if you are. I just run off and leave you for a week with no explanation? It was pretty rotten of me. And then I show up with a few lousy paragraphs and not even a pretty picture? And I don’t even have a good excuse. But I’ll try.

You see, it’s like this:

Work has been rough. Like “run around the office all day screaming at people while getting screamed at by other people and not having time to pee” rough. So I’ve been eating out a lot because at the end of the day I’m too wiped out to even plug in my rice cooker. And you know how much I love that thing.

So short of taking pictures of all the lovely wait staff that have coddled & cared for me this week, I just don’t have anything to share. I’m so ashamed. And, looking at my bank balance, I’m a little sick to my stomach. So I’ll be back on the wagon next week, promise. I’ll even invite some friends over – you available?

Oh, and one small side note…
I have a new roommate who moved in this week – and just in the nick of time too, ‘cause now I can use her rent to pay for all my restaurant meals – and I haven’t exactly figured out how to explain why I’m taking pictures of our food…

Hi Roomie ☺

5 Reasons: Quiche

2009-08-17T07:00:00.000-04:00

1. It's a great way to use up bits & pieces you have lying around - any veggies, cheeses and/or meats will work. A quick inspection of my fridge yielded half an onion, a few handfuls of spinach, two kinds of cheese and an open bag of cooked turkey bacon crumbles (TOTALLY doesn't qualify as bacon but when you're desperate...).

2. You get incredible mileage out of just three eggs. Here's the basic recipe I used:

Preheat oven to 350 degrees. Place ready-to-bake pie crust (by all means make your own if you're so inclined) in a pie pan and sprinkle a handful of cheese on the bottom. Put 3 cups of veggies and/or meats in the pan and spread them out in an even layer. Beat together 3 eggs, 2 TB all purpose flour, 1 cup milk, salt & pepper. Pour egg mixture in the pan, pressing down on everything to make sure it's submerged. Sprinkle another handful of cheese over the top and bake for 40-45 minutes until center is set, crust is golden and cheese is browned in spots.

3. It's great any time of day. Case in point - I made this one for lunch Saturday. It was delicious. Then I had a piece before heading out Saturday night. Still delicious. Got home in the early morning hours Sunday and seriously considered having a piece - it would have been delicious but I was too tired to even chew. Went to bed, woke up later Sunday morning and had a piece for breakfast. Yep, morning was just as delicious as noon & night.

4. My friend Kate loves it for all these reasons and more.

5. You won't have to share it with any men. Men, as a general rule, do not like quiche. If offered to them, they will scoff at it. No one really understands why because if you were to offer them a piece of spinach and bacon "pie" (for example) they would gladly eat a piece the size of their head. Go figure.

Spanakopita Redux

2009-08-14T07:00:00.000-04:00

Here's an idea. Let’s bring back the Potluck Supper, what do you say?

Just think about it - In these leaner times it’s a great way to enjoy dinner with your friends without breaking the bank. You can hand out assignments by course (appetizer, salad, dessert), set a theme and let everyone pick a recipe (Mexican, Italian, Greek) or just pick a time and place and let it be a free-for-all.

No matter how you structure it, the rules are simple: everyone brings a dish. And this should be yours-

Incorporating all the flavors of spinach spanakopita, this easy, make-ahead pasta salad is great served at room temperature - so it’s easy to transport if the party’s not at your place.

Greek Orzo

What you need:
Two 14oz. cans chicken broth
1 lb orzo pasta
2 huge handfuls spinach, washed, dried & roughly chopped
2 TB olive oil
Juice of 1 lemon
4 oz. feta cheese, cubed or crumbled
3-4 sprigs each fresh oregano and mint, finely chopped
Salt & pepper
Red pepper flake (optional)

How to make it:
Cook orzo in chicken broth until pasta is tender and liquid is absorbed. Remove from heat, add spinach to pot and stir until spinach has wilted and is well combined. Toss with olive oil and set aside. Once pasta is cool, Add lemon juice, cheese, herbs, salt & pepper to taste, and red pepper flakes if using. Toss until everything is evenly distributed. That's it - you're done. Now just pack it up and head for the party!

NOTE: You can absolutely cook the orzo in water if you’re hanging out with a veggie-minded crew.

Making the Most of Breakfast

2009-08-12T07:00:00.000-04:00

I lived in Mexico the summer after I graduated from high school. It was a student travel abroad program and I loved every minute of it. The people, the culture, the community and the food – oh the food… Authentic Mexican food is nothing like what we have here and I tried so many new things that summer. It’s probably safe to say that my taco fixation began then as well… yep, I ate from street vendors in small villages in Mexico – I was living on the edge.

Dinner For One: Chilaquiles

One of my favorite dishes from my time there is actually considered a peasant breakfast – a way to use up yesterday’s tortillas and leftover salsa. In the U.S. it’s usually served for dinner and sometimes you’ll see it made with eggs on a brunch menu. While my version is nowhere near authentic - it is a quick and easy way to whip up this comfort food any time of day.

What you’ll need:
3 TB olive oil
1 medium white onion, sliced thinly
2 cloves garlic, minced
salt & pepper

1 cup mild salsa
1 small can red enchilada sauce (approx. 10 oz.)
2 cups cooked chicken, shredded
3 large handfuls tortilla chips
1 large handful Monterey Jack cheese, shredded
crema or sour cream, diced radish & chopped onion for garnish

How to make it:
Heat oven to 350 degrees. Heat olive oil in a wide oven-safe pan over medium heat on the stove. Add onions, garlic, salt & pepper and cook until onions are translucent. Add salsa and enchilada sauce, stir to combine. Add chicken and tortilla chips, stir until the chips begin to soften and everything is coated in sauce. Add half the cheese, stir once more, sprinkle remaining cheese over the top and put the pan in the oven until the cheese is melted, the chips are soft, and the sauce is bubbling.

Serving this to friends? Add a side of spicy black beans and a salad with avocado and lime – morning or night, it’ll be a hit.

NOTE: This is not a glamorous recipe. In fact, as I'm re-reading now, it really doesn't sound tasty at all, does it? But please - trust me on this one & try it. I've introduced it to friends & they all love it so I know you will too. And buy the really thick yellow tortilla chips - the kind with a picture of someone's sweet little abuelita on the front - you won't be sorry.

Host It: Closet Swap

2009-08-10T16:34:00.003-04:00

So maybe you’ve heard the economy is in the dumps? Lots of folks have lost their jobs and their savings… I’m sure you’ve seen something about it on the news, right?

Well, even for those of us who haven’t lost our jobs it’s a scary time, and if you’re like me, you’re really re-thinking your spending habits these days. Shopping, eating out, and hosting parties were pretty regular parts of my routine that have all slowed down to a trickle now that I’m watching my pennies. And with September just around the corner and every fashion magazine crammed with fabulous fall fashion, it’s hard to resist the call to shop…

So why not scratch the shopping itch by hosting a Closet Swap with as many pals as you can find and shop from other people’s closets??

Here’s how it works:
Clean out your closet and gather all the clothes that are still in good condition but just don’t work for you anymore – this includes anything you haven’t worn in a year, anything that doesn’t fit or anything that was for a special occasion and you won’t/can’t wear it again (somebody’s old bridesmaid dress could be somebody else’s hidden treasure!). Anything that’s stained or torn or otherwise needs mending isn’t eligible for the party – fix it and wear it, donate it, or throw it away.

Tell your pals to do the same thing, have everybody over, and set up a rack for hanging clothes. Clear off a bookcase for folded items and put everything out neatly, like it’s a little boutique. Put on some high-energy music, put out some snacks and cocktails and let everybody get down to the business of shopping!

My girlfriends & I have a rule when we’re in the dressing room: if it zips up, you have to show it. Put this into effect at the party and help each other put together outfits and try new styles. You might discover a new way to wear what you already have and everyone will go home with some new (to them) stuff. When it’s all over, bag everything up, give your pals one of those lovely Salvation Army tax forms and drop everything off at your local donation center.

What to serve:
Sangria (More drinks for your wine buck)
OR
Have everyone bring a bottle of wine

Flavored popcorn - pop your own and toss it with any combination of spices. I especially like the version below:

Rosemary Popcorn:
Makes 16 cups (two big bowls)

Though it can be hard to find an old-fashioned hot air popper in this era of microwaveable popcorn, it is absolutely worth tracking one down. It’s every bit as fast as the microwave variety, has significantly less salt and fat, and it just tastes better. You’ll find yourself using it all the time – movie nights, sports events and as an unusual (and super popular) appetizer.

Note:
You can absolutely substitute the microwave version if you want, just look for low salt and/or no butter varieties.

An oil mister works great here – it gives you a fine, even spray of oil.

What you need:
1/2 cup olive oil
6-8 sprigs fresh rosemary
1/2 cup finely shredded parmesan cheese
1/2 cup popcorn kernels
salt & fresh cracked black pepper

How to make it:
STEP 1: Heat olive oil in a small saucepan over low heat. Add rosemary sprigs to pot & stir to coat. Let rosemary cook in oil gently for 8-10 minutes. Turn off heat and let cool. Remove rosemary sprigs from oil and strip leaves off the stems. Make a small pile of crispy rosemary leaves, the parmesan, salt & pepper on a cutting board and run a knife through it until everything is finely chopped and mixed.

STEP 2: When you’re ready to serve, make the popcorn according to the hot air popper’s instructions. As the popcorn comes out, spray with the rosemary oil & sprinkle with spice/cheese mixture. The hot popcorn will melt the cheese and help the seasoning stick to the kernels. Serve immediately.

Other flavor combinations (Skip Step 1 & proceed to Step 2 if not using fresh herbs):
Indian curry powder or garam masala with chopped candied ginger
Southwest chipotle powder & cumin
Mexican chili & lime seasoning
Chinese five spice powder and crunchy fried noodles

Sunday Morning

2009-08-09T18:00:00.000-04:00

I love Sunday mornings. They are, without a doubt, my favorite part of the week. I’m usually out walking in the park with my dog and some old friends, followed by bagels & coffee at our usual spot. But every once in a while, when my walking buddies aren’t around, I get to spend Sunday morning at home – and that’s a real treat.

Coffee, toast and watching A&E are my Sunday treats but I woke up this morning to discover that the beautiful bread I got earlier in the week had gone stale. Really stale. Like too-far-gone-to-be-revived-by-the-toaster stale. So toast for breakfast was out.

I don’t know about you, but stale bread always makes me think of bread pudding (I know, I have a one-track mind) so I pulled out one of my favorite cookbooks – Mark Bittman’s How to Cook Everything and found an easy recipe. I stuck to the basic recipe, but bread pudding is a perfect canvas for adding your own twist. If you’re into raisins (which I’m not), some golden raisins would be perfect. Really any fresh or dried fruit would work and you can vary the spices – nutmeg, cardamom, ginger – whatever you’ve got.

Clockwise from top left: Bittman's book, the star ingredient, out of the oven, good morning!

I put the pudding together, put it in the oven, took the dog for a walk around the neighborhood, and got back just in time to make a pot of coffee, pull the pudding out and sit down to watch Private Sessions with Gene Simmons followed by an episode of Barefoot Contessa. It just doesn’t get any better than that.

Basic Bread Pudding
Adapted from How to Cook Everything

3 cups milk
4 TB butter
1.5 tea ground cinnamon
.5 cup sugar (I used Vanilla Sugar, see below)
Pinch salt
8 slices white bread, cubed
3 eggs

Preheat oven to 350 degrees. Heat milk, butter, cinnamon, sugar and salt over low heat, stirring occasionally, until butter melts. Do not let it come to a boil! Place bread in a small baking dish and pour hot milk mixture over it. Let bread soak for a few minutes, pushing it down to make sure everything is submerged.

Beat the eggs and add them to the baking dish, stir to combine. Sprinkle sugar over the top and place the small baking dish inside a larger one. Add hot water to the larger dish until it’s about an inch from the top (you’re creating a water bath so the pudding cooks gently).

Carefully – very carefully – put the whole contraption in the oven and bake for 50 minutes to an hour, until center is softly set.

Usually bread pudding is dessert and you’d serve it with whipped cream or ice cream. Since I was having mine for breakfast I topped it with a little maple syrup. Gilding the lily a bit, I know - but it was delicious. Next Sunday? I'm going to pray for rain so I can do it all over again...

How to: Vanilla Sugar

This is silly simple... go to a high end market and splurge on a whole vanilla bean. Come home, put a pound of sugar in an airtight jar, nestle the vanilla bean down in the middle, put the lid on and let it sit for a few days. The longer the bean is in the sugar, the more flavor you'll get. And when the first batch of sugar is gone, just refill the jar - the bean will keep working for awhile. Use it in your coffee, on oatmeal, or as the finishing touch on cookies or cakes.

How to: Bread Salad

2009-08-05T19:38:00.006-04:00

Pop Quiz:

On one very lucky day you are given a bag of home-grown cucumbers, tomatoes, jalapenos, and cubanelle peppers AND a bag of fresh herbs including oregano, rosemary & basil AND three delicious loaves of bread. What do you do with them?

Answer:

You make a Greek-Style Bread Salad of course!

Before & After

How to make it:

There's not much of a recipe here - really just assembly instructions.

Peel a cucumber (half of one if they're large) and roughly chop the cucumber, one tomato, one cubanelle and half a sweet onion. Add two ounces of cubed or crumbled feta, a handful of chopped fresh oregano and a handful of olives (if you have them, I actually didn't!). Add two handfuls of cubed bread and toss with a few tablespoons of basic vinaigrette. I made an easy red wine vinegar and olive oil vinaigrette but any oil and vinegar combo will work. Allow the dressing to soak into the bread, add salt and pepper to taste.

This is actually a great way to use day-old stale bread. Since my bread was fresh, I toasted it for a few minutes after I cubed it. That way when it soaks up the dressing it becomes soft - not soaked and squishy.

Big thank you to all the sweet folks who gifted me with beautiful produce and bread!

Just stopping by

2009-08-03T20:51:00.006-04:00

Oh, hello there.

How are you? oh good. I trust you had a nice weekend? Great.

I've just stopped by quickly to share two things with you:

1. You have to get some za'atar.

I read this post by The Leftoverist (you should check her out - I love her attitude) about a delicious looking Mediterranean platter she whipped up in no time at all, and it sent me off in search of za'atar - the delicious spice mix you often find sprinkled on everything at Turkish restaurants.

Turns out it wasn't that hard to find - the fancy new Kroger had some so I snatched it up. And I came home tonight and whipped up my own easy dinner.

The package lists roasted thyme, ground sumac, sesame seeds and salt as the only ingredients .

I sprinkled it on grilled chicken, pita, cucumber, feta and yogurt.

It was quite delicious and I can't recommend highly enough that you go find some for yourself. Or, if you live nearby, I'll share with you.

2. Haagen Dazs tricked me.

I work in advertising so I'm pretty savvy when it comes to sneaky marketing tricks. I can usually tell you that a product won't make you thinner, help you clean faster or re-grow hair. So imagine my surprise when I fell for Haagen Dazs' new advertising campaign!

Have you seen it? They have a new line of ice cream called 'five' that's only made with five "natural" ingredients. It also has less fat than regular ice cream and comes in flavors like mint & ginger - I was sold. I picked up the mint flavor, looked at the pretty picture of a mint leaf on the front, read the ingredients listed next to the picture - milk, cream, sugar, eggs, mint - and got ready for an all-natural, delicately minted, semi-healthy ice cream experience. Ok, I was pushing it with the health thing...

So I popped the top, grabbed a spoon, dug in for a big bite and... yuck. Really yuck. Turns out when they say "mint" what they really mean is "fakey-tasting mint extract that closely resembles the flavor of toothpaste". And, in fact, if you turn the carton around, put on your glasses, and read the very small print on the back... they do list mint extract as one of their five ingredients.

They got me - I hate that.

A soup for every season

2009-07-29T07:00:00.001-04:00

This is a creamy & comforting soup that, at first glance, appears more suited for cold weather. The spicy ginger and tart lime juice really brighten it up though, so it makes a quick, easy and delicious year-round dinner.

Dinner For One: Gingered Lentil Soup

Generally if I was writing a recipe like this I’d start with chopped onion & garlic, but the first time I went to make this soup I didn’t have any onions. I did have shallots though, so I tried them and it came out great. I’ve listed them as ingredients here but if you don’t have shallots, just sub back in half of a large onion and a clove of garlic. The jalapeno adds heat and the carrot adds sweetness but if you don’t have/like one - feel free to leave it out.

What you need:
.5 cup olive oil
3 large shallots, peeled & chopped
1 jalapeno, seeded & chopped
1 medium carrot, peeled and chopped
1” piece of fresh ginger, peeled & chopped
2 TB curry powder, mild or hot
Salt & pepper
1 cup red lentils
14oz. can chicken broth
5.5 oz. can coconut milk, light or regular
1 lime

How you make it:
Heat oil in a large pot over medium heat. Saute shallots, jalapeno, carrot and ginger until the vegetables are soft. Add curry powder, a few shakes of salt & pepper and cook for one minute. Add lentils, stir to coat in the oil and let cook for one minute. Add chicken broth, cover pot and simmer until lentils are soft, about 15-20 minutes. The lentils will absorb almost all the liquid, if it’s becoming too thick add water a quarter cup at a time until it loosens up. When lentils are soft, remove from heat and puree soup in a blender or with an immersion blender until smooth.*

Reheat lentil mixture over low heat and add coconut milk and lime juice. Stir until everything is combined, taste to see if it needs more salt and serve immediately.

*Not in the mood for soup? Just stop here and serve the thick lentil stew over white or brown rice.

I Spy

2009-07-27T07:00:00.000-04:00

A taco truck!!

In Atlanta!!

Ok, not exactly in Atlanta but certainly within striking distance... a hell of a lot closer than LA. So I can get a taco fix without the cross-country journey. My life is perfect now.

Clockwise from top left:

1. The menu. Yep, that's right, tacos are just $.99

2. Ordering truckside.

3. Tacos. Muy bueno tacos.

4. Why does soda from south of the border taste so good? 'cause it's made with real sugar!

A big, big 'thank you' to my dear 'ol Mom for finding this little treasure. I promise you never have to go back...

Cherry Jubilee

2009-07-24T07:00:00.003-04:00

This recipe is a lot like penicillin – On my way to making some turnovers I discovered something even better… the cherry filling that goes inside.

I like cherries. Kind of a lot actually. So when I came across some for $1.99 a pound at the farmer’s market this week it was easy to convince myself that I could eat almost three pounds of them. By myself. In a week.

Yeah… that’s a lot of cherries for one gal to eat before they go bad. I’ve been grabbing a handful every time I walk by the fridge but there was no end in sight… so I went looking for a way to use them up. This recipe for Sweet and Sour Cherry Turnovers caught my eye b/c I actually had every I needed to make them without another trip to the store. Yep, I even had a box of puff pastry in the freezer…I know, I was pretty surprised too.

I wasn’t prepared to make the goat cheese cream included in the recipe but I did have some plain cream cheese so I added a spoonful in the middle of each turnover and I thought it worked fine. And that’s exactly how I felt about the finished product: they were…fine.

The cherry filling was better than fine though…it was downright delicious and it couldn’t be easier. More like a quick jam, it’s a rustic, sweet & tart compote that would be great on ice cream, oatmeal, toast or pancakes. Actually, it would be incredible on pancakes…

So the next time I go overboard in the produce department I’ll skip the pastry, make a big batch of this sauce and invite a few buds over for breakfast-

Don't you just love the cute recipe card? I found the card generator through my new favorite site - go check them both out...

You've gotta...

2009-07-23T12:23:00.005-04:00

scoop these up.

Ciao Bella Gelato & Sorbets are freaking amazing - nevermind the super cute packaging, the flavors are intense and actually taste like what they're supposed to! The Espresso tastes like the best iced coffee you've ever had...

I've tried a few different ones: Espresso, Hazelnut (smooth & creamy), Mango (like you bit into a perfect juicy fruit), Blood Orange (incredible color, tart & tangy), Maple Gingersnap (delish)... Chocolate Jalapeno is next on my list. Or maybe Coconut. Or Key Lime Graham Cracker...

You can stop by their site to find a local retailer or even order some on-line. Trust me, it's so worth it & you'll never feel the same way about Breyer's again.

That ain't right...

2009-07-22T10:35:00.008-04:00

One of my oldest, dearest, former friends lives in Los Angeles. She sent me this email yesterday and I think it’s the straw that broke our relationship:

"So I almost called you at about 2:30am your time to tell you about a taco truck.

Chris and I were on our way home from the hospital last night and we stopped to get gas in a sketchy area of LA (think Rodney King, LA riots, etc...).

Coincidentally, it was the same place I stopped at about a year ago when I blew a tire on the freeway and two homeless people helped me change my tire. I have warm and fuzzy feelings about this particular off ramp.

Well... we get off the freeway at Vernon and Flower (you can google map this) and there is a taco truck on the corner. It was not your ordinary taco truck. They had a gyro-looking thing going on with a HUGE slab of pork cooking on a fire with a pineapple on top, out of the way of the fire. They slice the pork off the vertical gyro-like spit and then chip a little bit of pineapple into the air and catch it inside of the tortilla with the pork. For $1.25. Of course I bought one. In one word, AMAZING. I stopped at one because I was trying to be good. Chris ate three.

There was a woman next to the taco truck frying plantains. We may go back tonight."

So you see what I mean, right? It’s obvious I have to cut her out of my life forever. Because, seriously, who does that? What kind of “friend” would taunt you with the knowledge that she was off in the middle of the night eating delicious tacos al pastor on the side of the road WITHOUT YOU??

I think it’s been pretty well documented that I have a deep love of taco trucks. And should I ever decide to turn in my Single Gal membership card and join the Marrieds, I am absolutely, positively doing this. You can totally come, ‘cause at $1.25 a taco the catering bill is going to be super cheap…

So anyway - If, by chance, anyone knows of a taco truck in the greater Atlanta Metropolitan area – could you let me know? That would be swell, thanks. Oh, and bonus points if there’s a fried plantain lady next door.

And listen up little Ms. LA – you’re dead to me.

Unless, of course, you find a way to ship me street tacos. Then we’re all good.

First Harvest

2009-07-22T07:00:00.001-04:00

What a lovely pair of figs! I wonder who grew them?

Oh right - I did. And I plucked them off the tree in my front yard

yesterday as I went to get the mail.

Love that.

Just call me 'Bubba'

2009-07-21T07:00:00.000-04:00

I might have to put a sign over my front door that reads Bubba Gump ‘cause I’m in the middle of a serious shrimp phase! This southern favorite would be great to serve for a crowd – use the recipe below as a blueprint and increase the quantity of grits & shrimp until you have enough…

Dinner For One: Shrimp and Grits

Using quick-cooking grits means this can be ready in just a few minutes – perfect for a weeknight. I used leftover shrimp from last weekend’s Shrimpfest but you can buy a bag of frozen shrimp that are already cleaned and ready to go from the grocery store. They’ll thaw really quickly so just grab a handful out of the freezer when you get home.

What you need:
1.5 cups water
6 TBs quick-cooking grits
1 TB butter
half cup shredded sharp cheddar cheese
hot sauce (optional)
salt & pepper
2 slices bacon, chopped
1 clove garlic, minced
half a medium onion, chopped
6-8 large shrimp, peeled, deveined and tails removed
half a lemon
1 scallion, thinly sliced

How you make it:
Cook grits according to package instructions. When they’re done, remove from heat and stir in butter, cheese, a dash of hot sauce and salt & pepper to taste.

Fry the bacon in a large skillet until browned, remove from pan and drain all but 1TB of the rendered grease. Add garlic and onion and sauté until the onion is translucent and starting to brown at the edges. Add shrimp and cook until they turn pink. Add a splash of lemon juice and reserved bacon pieces, stir to combine and remove from heat.

Serve shrimp mixture over grits with a sprinkle of green onion on top. Yum.

A Midsummer Night Dinner

2009-07-19T10:50:00.008-04:00

Well that was lovely.

An evening filled with old friends, beautiful weather, good food, lots of laughter and an especially delicious sauvignon blanc courtesy of Mr. & Mrs. Weir (truly, their taste in wine is superb).

In fact, I was having such a great time – and enjoying my wine so much – that I forgot to take photos until it was too late! So my apologies for the images below, I don’t think they do our dinner justice…

Clockwise from top left: white bean dip, family-style serving, the view from my seat, the too-late dessert shot.

This might have been the easiest menu I’ve ever made – even my shopping list was short. I had everything but the shrimp and fresh produce in my pantry, plus nothing required more than just a few minutes of prep time.

Menu (for 6):
White Bean Dip with Fried Garlic & Rosemary
BBQ Shrimp
French Bread
Green Beans with Mustard Vinaigrette
Peach and Cherry Crostata

White Bean Dip with Fried Garlic & Rosemary
I wasn’t going to serve a heavy appetizer since dinner involved a lot of bread & butter, but I really wanted a nice long cocktail hour to catch up with my buds and I didn’t want to leave them hungry…so at the last minute I whipped up a white bean “hummus”. Frying the garlic and rosemary helps mellow their flavors so they’re not too overwhelming.

What you need:
Two 14oz. cans white beans (navy or cannellini)
4 cloves garlic, sliced
One 4” sprig fresh rosemary
.5 cup olive oil
.25 tsp cumin
salt & pepper
Pita chips or crackers for serving

How to make it:
Heat olive oil in a small saucepot over medium heat. Add garlic and whole rosemary spring and let them sizzle away until the garlic is light brown. Meanwhile drain & rinse the beans and dump them in the bowl of a food processor with a pinch of cumin. When the garlic is ready, remove the pot from the heat, carefully pull the rosemary out and strip the leaves off the stem. Coarsely chop the leaves and add them, with the garlic and the oil, to the food processor. Buzz everything together until smooth, take a taste and add salt & pepper as needed.

BBQ Shrimp
This is actually a New Orleans-style BBQ Shrimp - essentially it’s whole shrimp cooked in a spicy butter sauce and served with lots of French bread to soak everything up. Traditionally the shrimp are left in their shells but since I had a recently reformed vegetarian on the guest list I wasn’t so sure how keen she’d be about ripping the little legs off her dinner before she ate it… so I cleaned and peeled the shrimp, leaving just the tails on. If you’re short on time, or just not into de-veining shrimp, you can actually buy them cleaned & ready to go for a little more money. And if you’re nowhere near an ocean, the frozen ones will work just fine.

What you need:
3lbs large shrimp, cleaned, de-veined and peeled
4 cloves garlic, minced
1.5 sticks butter
2 tsp garlic salt
.5 tsp oregano
4 tsp ground black pepper
.5 tsp onion powder
.5 tsp smoky paprika
Pinch ground cayenne pepper
1 tsp dried thyme
12 oz. beer
4 oz. (1/2 cup) Worcestershire sauce
Handful of fresh chives, chopped or snipped (optional)
French bread for serving

How to make it:
In a large pot, heat butter and garlic over medium high heat until butter foams up. Once foam subsides, add all the spices and stir to combine. Add beer and Worcestershire sauce, stir and bring to a boil. Add shrimp and cook 4-5 minutes until the shrimp are pink and cooked through. Sprinkle the chives over the top so it looks pretty, and then you’re done.

I brought the pot to the table, set it in the center with a big ladle and let everyone scoop out spoonfuls of shrimp and rich, dark broth into their bowls. We ate with our fingers and didn’t stop until we’d all sopped up every last bit of the sauce.

Green Beans with Mustard Vinaigrette
This is an easy, do-ahead way to serve a green vegetable. They’re crisp and tangy and make a great accent for the rich shrimp. And since we were eating our shrimp with our fingers we just picked these up with our fingers too!

I’m not doing an ingredient list - you can really make a vinaigrette with any combination of oils, vinegars and spices you have on hand. I used rice wine vinegar, a spoonful of mustard and a sliced shallot to make a mellow dressing and tossed it with green beans I had quickly cooked in a pot of salted water. I made everything in the afternoon and served them room temp but they’d be delicious hot or cold too.

Peach and Cherry Crostata
Using a ready made frozen pie crust makes this super easy and fast to assemble. Simply thaw the crust and unroll it onto a greased baking sheet, Chop four cups of whatever fruit you want to use and toss it with a handful of sugar (I used turbinado sugar) and a little flour. Pile the fruit in the center of your crust, fold the edges inward, brush with a little egg wash or cream, sprinkle more sugar on top & bake for 40 minutes at 425 degrees until the crust is golden and the fruit is bubbling.

I served it with a splash of cream but ice cream would, of course, be fabulous. Because really, when does adding ice cream to something ever really NOT work out?

Big thanks again to my friends for the fun time, the gorgeous flowers, the incredible wine, for doing the dishes, and for being the best new-recipe guinea pigs a gal could ask for.

OK, I'm Ready.

2009-07-16T14:20:00.006-04:00

Wow. That took longer than I thought it would. I had no idea it would take me a week to get my bearings post-vacation but I’m back-

I’ve tackled the pile of laundry, paid the stack of bills, got caught up at work, and have almost finished unpacking my suitcase. That must mean it’s time to entertain!

This email went out to a few close friends:

hey pals,

I'm feeling the itch to entertain... with the disclaimer that I will probably be taking pictures of your food & writing anecdotes about your behavior... would you like to come to dinner at my house Saturday night? Completely casual of course & I may try to hunt up another guest or two (suggestions??) - hope you'll all join!

p.s. - Does shrimp freak anybody out? I'm still feeling beachy...

An essentials-only trip to the grocery store when I got back yielded a handful of almost ripe peaches, about a pound of sweet Rainier cherries*, and the knowledge that shrimp are on sale this week. Armed with a recipe for BBQ Shrimp I’ve been dying to try and a ready-made pie crust in the freezer (there’s a crostata in my future) - I see a dinner menu shaping up. I’m going to snag a fresh green vegetable and a loaf of really good bread from the Green Market tomorrow and I’ll be all set.

I’ll let you know how it goes…

And just so you know - I've really missed you guys.

p.s.
I’m playing around with some of the graphics on the site…but I'm not the most computer-savvy gal so bear with me while I figure it out, ok?

A Vacation Fairy Tale

2009-07-12T18:03:00.003-04:00

Once upon a time there was a beautiful, brilliant and impossibly charming* Princess who went on vacation to a land far, far away. She spent ten glorious days in a beachside cottage with all of her favorite friends and loved ones**. She frolicked all day in the sand & surf while the sun tanned her to a lovely bronze***. Every meal was fit for a King, lovingly prepared by the kitchen slave-slash-cabana boy**** and evenings were a blur of good food, delicious cocktails and big belly laughs. The Princess returned home relaxed and refreshed and she lived happily ever after*****.

The End.******

*Hey, this is my fairy tale…
** Except for you of course & you know who you are.
***Ok, not exactly. But if you’re standing far away & squinting, my brown freckles merge together…
****He’s a cutie patootie and should my cousin ever tire of him, I plan to snatch him up immediately.
*****Or at least until the vacation glow wore off.

******Until later this week when I come back with new content!

Away...

2009-07-02T09:40:00.001-04:00

on vacation until the 12th. Have a lovely week + I'll be back soon!

Gracie's Pickles

2009-06-29T07:00:00.003-04:00

Growing up in the South you come across a lot of pickles. Dill cucumber pickles, sweet & sour pickles, pickled okra, chow chow, and let’s not forget – pickled pig’s feet! Great with cocktails, or as the finishing touch on a Bloody Mary, these green beans are pickled with Thai & Indian flavors. They’re tangy and gingery with a chili kick – bring a jar for your hostess or break them out at a BBQ...

2 pounds thin green beans
One bag carrot chips
10 tablespoons peanut or vegetable oil
9 garlic cloves, peeled & thinly sliced
3” piece of ginger, peeled & slivered

4-5 Thai chilies, sliced into rounds
2 tablespoons mustard seeds, cracked
One teaspoon ground coriander
Half-gallon apple cider vinegar (you won’t use all of it)

Divide the green beans into five clean pint jars and add a handful of carrot chips to each one.

Put the oil in a small frying pan over medium heat. Add the garlic, ginger & chilies and fry for one minute. Remove the pan from the heat and stir in the mustard seeds and coriander.

Spoon the spices and oil over the vegetables, dividing it evenly. Add vinegar to each jar, pouring in enough to completely cover the green beans. Using a small spoon, push the garlic & ginger pieces down into the jars to help evenly distribute the flavors. Put on the lids and stash in the refrigerator for up to two weeks. The pickles will be ready to eat in a few hours but are really best after a few days.

NOTE: I’ve added cauliflower florets, sliced red bell pepper, jalapenos and sliced shallots to the mix and they’re all delicious.

Gracie Who?

Gracie (Ms. Grace if you're formal) is my sweet black lab – the best kitchen partner a gal could ask for. And she LOVES pickles.

In So Many Words

2009-06-24T21:59:00.011-04:00

I have a theory.

I think the sum of a person’s life can be found in the notes of gratitude they receive from others. What better proof that they were thoughtful, gracious and kind?

When I was a kid, the end of every holiday was marked by my mother’s insistence that my brother and I sit down and write thank you notes to anyone who had given us a gift. We thought it was torture, of course, and struggled to fill a note card with complete sentences. We often resorted to using absurdly large handwriting to fill the space. Three sentences was the minimum and I'm willing to bet that every note I wrote followed the same template: "Dear ____, Thank you so much for the _______. I really love it. Hope to see you soon."

My grandfather passed away earlier this year and as we are sorting through eighty-five years of his life, we’ve come across stashes of old correspondence. It seems he saved every piece of paper he ever got – including every thank you note that my brother, my cousins and I ever sent him. My notes to him were mostly the stiffly-written ones of my youth, but they speak of his generosity, his support and his love – all the best parts.

I may not have kept every thank you note I’ve gotten over the years, but I have kept the ones that really meant something to me. What sets these apart? They are each written with humor, love, and a sense of the sender’s personality. They are all so thoughtful and personal that they remind me of why I went out of my way to do something for these friends in the first place. And when it’s all said & done, I hope that’s how I’m remembered: as a gal who went above and beyond for the people she loved.

From the mother of one of my oldest & best friends. She’s wasn’t feeling so hot so I sent her a batch of Spicy Brownies. My “West Coast Mama” sent back this sweet note in which she says I’m “like one of her own.” I couldn’t be more honored.

From a dear college friend. She married the most wonderful fella earlier this year and honored each of her friends at the wedding with a special note. As one of the founding members of our cheese & cracker dinners, it was only appropriate that she included a shipment of cheese with her note!

This one is from three grown men - I swear! For years I worked for a small firm where I was the only girl – their “princess”. When I left for another job the guys sent me off with this sweet note.

A surprise from a childhood pal. She snuck away during a get together at my house and left this card in my room. At the end of the night it was so gratifying to realize that she’d known she was going to have fun before the party even started!

Hands down the most well-written thank you note I have ever received. From a dinner party participant, it details not only the dish I brought, but comments I made and stories I told that night. Her attention to detail illustrated that she was truly appreciative of my presence and my contributions to the evening.

There are more, and chances are if you’ve written me a thank you note in the last few years I’ve held on to it. I like to read through them occasionally as they remind me of fun parties, great gifts and acts of love and compassion I've shared with friends and family. So thank you all – for giving me these wonderful, tangible mementos. I treasure them all.

xo, TSG

Rethinking Dinner

2009-06-19T14:00:00.001-04:00

I have a group of girlfriends that likes to get together, drink wine, gab, and eat cheese for dinner. It may not be nutritionally sound, but it’s a time-honored tradition among us – and we spend all night grazing on a huge platter of different cheeses with crackers, meats, olives, spreads and sometimes even a vegetable or two.

Scenes from our last Girls’ Night In

I got home late one night this week and just didn’t have it in me to fix dinner. As I stood in front of the open fridge, waiting for divine intervention*, it occurred to me that I didn’t need to have my friends around to eat cheese and crackers. I started grabbing bits and pieces and ended up with my own meze plate full of different tastes. Half of a cucumber, a lone peach, knobs of cheese, the last slice of proscuitto… I was basically cleaning out the fridge, but slicing everything up and putting it on a pretty plate made a quick, fun dinner in the same spirit as my treasured nights with the gals.

Clockwise from top: the last Green Market peach, a slice of proscuitto torn into bite-size pieces, shards of paremesan, feta and white cheddar, thick slices of cucumber with salt and lots of pepper, buttery crackers.

Call it a cheese plate, an appetizer, or a glorified snack... this Dinner For One doesn't require a recipe - just a change in mindset.

* It’s been scientifically proven that if you stand in front of the open refrigerator and stare long enough, something delicious and easy to prepare in mere seconds will magically appear.

Got Milk?

2009-06-18T06:00:00.002-04:00

Move over Oreo, there's a new cookie in my kitchen.

These "Grown-Up" Oreos are incredible - soft, chewy cookies with a sweet Oreo-creme frosting. Plus they couldn't be easier - the cookies are made from a store-bought cake mix so you really don't need any true baking skills at all. And while I love a good shortcut, we're getting semi-dangerously close to Sandra Lee territory here...

Clockwise from top left: Inauspicious beginnings; Ready for the oven; Whipped into a frenzy; Begging for a glass of milk...

There are lots of recipes on-line for Devil's Food Cake Cookies - I combined a few to create a cookie with deep chocolate flavor and a frosting that makes you want to "double stuff" them! The amounts below make enough cookies and frosting for 24 sandwiches.

Grown-Up Oreos

What you'll need:
2 18oz. boxes Devil's Food Cake Mix
4 Eggs
2/3 cup Vegetable Oil
1 cup Cocoa Powder

1 Envelope Unflavoured Gelatin
1/4 cup Cold Water
1 cup Crisco
1 teaspoon Vanilla Extract
1 pound + 1 cup Powdered Sugar

How I made them:
Combine cake mix, eggs, oil, and cocoa powder until well mixed. Form into 48 balls and place on greased cookie sheets. Flatten each ball gently with your fingers. Bake at 375 degrees for 8-9 minutes. Let cool completely before frosting.

Soften the gelatin powder in the cold water. Place in microwave, heat until transparent (approximately 40 seconds) and set aside to cool. Beat the shortening in a stand mixer until fluffy, slowly adding the vanilla and powdered sugar. Beat in cooled gelatin mixture until completely combined and smooth.

Sandwich two cookies together with a heaping tablespoon (or two!) of frosting and store in an airtight container for up to a week - if they even last that long.

**UPDATE**

I took these to work and a fight broke out over the last one! They're that good...

Sweet & Salty

2009-06-16T07:00:00.001-04:00

The arrival of summer means it's peach season in Georgia. This easy summer salad is a great way to enjoy the sweet, juicy fruit - just add a tall glass of iced tea and find a spot in the cool shade!

Sweet & Salty Salad

1-2 peaches, sliced

1 oz. feta cheese, crumbled

1 slice prosciutto, torn in strips

4-5 fresh mint leaves, torn or sliced

Toss everything together. That's it.

How to: Open-Faced Summer Sandwich

2009-06-14T15:17:00.000-04:00

Posole

2009-06-12T09:25:00.000-04:00

Posole (or Pozole) is a soupy Southwestern corn stew made from hominy. From what I can tell there’s no one “right” way to make it and there are thousands of variations on-line. This is a green chili variation I came up with that’s quick and easy to make on a weeknight.

Dinner For One: Posole Verde

I tend to eat mostly vegetarian at home, but this would be great with shredded, cooked, chicken or pork added at the end.

What you’ll need:
2 tablespoons olive oil
½ of a large white onion, chopped
1 clove of garlic, finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
14 oz. can chicken broth
1 large can (about 28 ounces) white hominy, drained
8 oz. mild tomatillo salsa (canned or jarred is great)
Salt and pepper to taste

Garnishes (use any or all):
Chopped cilantro
Thinly sliced radishes
Thinly sliced cabbage
Finely chopped white onion
Lime wedges

How I made it:
Heat oil in a large pot over medium high heat. Add onion, garlic and jalapeno and cook until onions are translucent. Add spices, stir, and cook for 1 minute.

Add the chicken broth and bring to strong simmer, stirring and scraping up any bits from the bottom of the pot. Add hominy and salsa, bring back to a simmer; reduce heat to low and cook for 10-15 minutes until liquid begins to thicken. Taste and add salt & pepper as needed.

*Be sure to try it topped with the radishes and cabbage (I used the ever-present pre-made coleslaw mix!) – it really rounds out the flavors and adds great crunch to the chewy hominy kernels.

Herbalicious

2009-06-10T21:59:00.005-04:00

A lovely and generous friend shared some of the abundant harvest from her herb garden with me this week. It’s a huge bouquet of every herb under the sun – cilantro, sage, thyme, rosemary, basil, and on, and on…

I find myself opening the bag and sniffing at the contents a few times a day… the combined fragrance of all those herbs is intoxicating!

To use up some of my booty, and as a thank you for my sweet friend, I decided to make some savory shortbread “crackers” to share with her. I know she likes to relax with a glass of wine after work and these will make the perfect cocktail snack.

Before & After

I started with Ina Garten’s Barefoot Contessa recipe (below) for Parmesan & Thyme Crackers and it was so easy I decided to mix up a variation with blue cheese and rosemary. I can’t decide which one I like better…

Barefoot Contessa’s Parmesan Thyme Crackers
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Notes:
I had to add a few drops of water to my dough to get it to pull together and if you don’t have a Kitchen Aid mixer you’re going to get quite an arm work out - this dough is heavy.

I used a very mild blue cheese and had to use about 10 oz. (one large container of crumbles from the grocery store) to get a nice, balanced flavor and I sprinkled a few walnut pieces over the uncooked rounds, and gently pressed them in, to add another layer of flavor and texture.

This are so, so easy and take no time at all to prepare so mix up an extra batch and leave a roll in the freezer. A few minutes before your guests show up just turn on the oven, slice a few & bake!

Weekend Round-Up

2009-06-08T07:00:00.001-04:00

My Weekend Highlights:

From Top to Bottom:

1. Finding this new Le Creuset 5.5 quart cast iron dutch oven on sale for less than $100. I think I'm in love.

2. Eating this loaf of fresh bread from the Green Market. So delicious and perfect for sandwiches.

3. Digging out my collection of pretty dessert plates from flea markets and yard sales. An inexpensive and original china set that cries out for a tea party. Don't you think?

4. Opening a new jar of Herbs de Provence - the flavors and packaging are classic and chic. Try it as a rub for grilled chicken or bring one over as a cute hostess gift. You'll get invited back for sure.

Dinner for Two

2009-06-01T07:00:00.000-04:00

You’ve met a cute fella – now what? Why not invite him over for a sexy, simple, delicious meal that’ll show him what a fabulous catch you are? Nothing too fancy or fussy… prepare easy, man-friendly food with big flavor. And nothing too heavy! You don’t want him so full that he needs a nap after dinner… especially if you’re dessert!

The Menu

Steak
Risotto
Roasted Broccoli

The Shopping List
Assuming you have:
Olive Oil
Salt
Pepper
Butter

You’ll need:
Rice (Arborio rice makes great risotto but it’s not a requirement)
Onion
Chicken Broth
Steak (Hanger or Flank are my favorites)
Broccoli
Lemon
Parmesan Cheese
Fresh Herbs: Basil, Rosemary, Thyme

Clockwise from top left: humble ingredients yield a decadent risotto, fresh flavors give broccoli a big boost

The Game Plan
Keep the evening casual…no special canapés or cocktails. Offer him a beer or a glass of wine when he arrives and if you need more time to finish dinner, put out what I like to call The Man Trap – sliced Italian salami, any kind of cheese and crackers. I’ve used this trick more times than I care to confess… the combo is always a hit and he’ll think you’re a cool chick. Trust me.

Risotto has really become my go-to dish. It’s the simplest ingredients and so, so easy to make but the results are decadent and mind-blowingly good. I’d use the same basic recipe I first wrote about here. You can start it first and once it’s ready just put a lid on the pot and keep it over really low heat until everything else is finished.

I’ve heard nothing but rave reviews about Ina Garten’s Roasted Broccoli recipe – and they’re all well deserved, it’s fantastic. You can find it here. I didn't include the pine nuts called for in the recipe and it was still really great. If you’re not sure he’ll like broccoli or want to make it even easier on yourself, serve a great Caesar salad. You can buy the dressing (I would!), just be sure to top it with big shavings of good-quality parmesan.

I like to use a hanger steak and the ones sold in grocery stores are so much bigger than restaurant cuts – you’ll easily be able to share one. Bring it out of the fridge about twenty minutes before you’re ready to cook & let it sit out – you don’t want to put it in the oven cold. When you’re ready, brush the meat with olive oil, sprinkle liberally salt & pepper and add some chopped fresh rosemary or thyme. Place it on one end of a large baking sheet & prep the broccoli. Roast the steak & broccoli on the same pan – it’ll keep clean up to a minimum.

It’s actually a great idea to clean up as you go – it’ll give the impression that this was all effortless. Plus, nothing ruins the mood like a pile of dirty dishes!

If you have a grill and are so inclined – fire it up and grill the steak. Or better yet, ask him to be in charge of the meat. It will give him something manly to do and a chance to impress you with his fire skills…

If you’re sticking inside, roast the steak and broccoli at 425 degrees, pull the steak out after 10-12 minutes and let it rest on a cutting board while the broccoli finishes it’s 20-25 minute time in the oven. When the broccoli is browned and crispy at the ends, pull it out, toss with the toppings called for in the recipe, slice the steak, pour two glasses of red wine and serve everything up!

When dinner’s over and its time for dessert, pull out a bottle of good scotch and suggest a move over to the couch. After that, you’re on your own… this isn’t that kind of site!

A few tips about ambiance:
1. You can have ONE candle lit if you want. One candle creates a mood, too many more than that and not only will you have created a fire hazard, but it will be totally overwhelming – you don’t want to come on too strong or make your house look like a catholic altar.

2. Put away the girly stuff. This includes, but is certainly not limited to, stuffed animals, cheesy romance novels (you know you have one), and tampon boxes. These things freak men out, just hide them.

3. Put on some music, something that will fade into the background and nothing too sappy. Seriously, put down the Sade CD. I think 60’s soul is perfect, but then I’ve always had a soft spot for Otis Redding…sexy without being too obvious.

p.s. – Big thanks to my friend Jeremy for bringing home the Italian parmesan pictured above – it’s incredible.

Color Your World

2009-05-27T12:30:00.000-04:00

Here are a few quick, easy & inexpensive ways to add a shot of color to your summer BBQ:

Clockwise from top left:

1. Fill a jar with drugstore candy and set it out for dessert. Sugared gumdrops or gummy candies work well, won’t melt, and come in a rainbow of colors. Your friends will gobble them up!

2. Grab a selection of Mexican religious candles from the grocery store. They’re inexpensive (sometimes less than a dollar) and generally filled with brightly colored wax and beautiful imagery. The tall glass votive shields the wind so they’ll stay lit outside. Just make sure none of your guests will be offended by their use!

3. Order a roll of kraft paper or newsprint – www.uline.com is a great resource. Create a tablecloth by rolling it down the table, put out flowerpots full of colored pencils, crayons, pastels or markers and let your guests doodle away. Or make sure everyone meets someone new by assigning seats yourself – just write everyone’s name in front of a place!

4. Pile flowers in milk jugs, cans or rinsed out jars for a pretty centerpiece. It’s a great time of year to find cheap blooms at a farmer’s market or go picking in your own backyard!

A Moment of Remembrance

2009-05-25T22:38:00.005-04:00

For all who have given their lives to protect our freedom and way of life. Enjoyed the beautiful weather with good friends and good food - hope you did too. Happy Memorial Day.

Clockwise from top left: steaks ready for the grill, homemade salsa, caesar spears, sweet corn.

Market Day

2009-05-23T18:34:00.007-04:00

The Green Market at Piedmont Park

Clockwise from top left: Some feathered friends, colorful milk jugs, a sign of spring, beautiful bouquets

Fresh Fare

Clockwise from top left: a local farm, baby carrots, full harvest, radishes and spring onions

Friendly Faces

Clockwise from top left: the crepe chef and cheese monger hard at work, the coffee guy we love, a young farmer

Bonus Features

Clockwise from top left: flavorful pastas, breakfast treats, cheeses and meats, the crowd

Put the Lime in the Coconut

2009-05-20T21:26:00.005-04:00

I was going to call this post “A Splash, A Squeeze and A Squirt”. But after I typed it in I started giggling like a twelve year-old boy… so that was out. It’s really a quick & dirty version of Thai Coconut Tom Ka Kai (or Gai) soup but purists beware! This recipe only has the essence of the original version - it lacks the nuances. That makes it great for a fast, easy dinner but it won’t replace your favorite Thai place for a real Tom Ka fix.

Dinner For One: Thai Coconut Soup

I made mine with dried egg noodles (aka Ramen noodles, just throw out the seasoning packet) but leftover rice would work really well too.

Before & After

How I make it:
Bring a can of chicken broth to a boil in a small pot over high heat. Add noodles and cook for one minute. Add a splash of light coconut milk – I usually use some or all of a small 5.5 oz. can. Squeeze half a lime and add the juice to the pot along with a squirt of spicy chili sauce. Stir to make sure everything is combined and taste – you may want to add more lime juice or chili sauce. Remove from the heat and you’re done!

Wanna do more? Try adding:
Thinly sliced mushrooms
Small, uncooked shrimp
Cooked, sliced chicken breast
Chopped cilantro
Bean sprouts
Sliced green onion

It's Monday Already?

2009-05-18T10:43:00.004-04:00

I wanted to make something special for you this weekend, I really did. And I made a few things, new things even, that didn’t come with a recipe. But I didn’t really write them down, or photograph them so I can only tell you about them – which is really sort of boring I think.

The problem is, sometimes I feel like cooking, sometimes I feel like writing, sometimes I want to take pretty pictures. But rarely do I get the urge to do all three at once. And the weekend is just one day too short. If I had an extra day, see, I could plot and shop Saturday, cook and take pictures Sunday and write it all down with enough time to wrangle the computer and pull it all together on my special third day… It would be glorious. Wait – isn’t this coming weekend a long one? Oh yes – Memorial Day. Well, just you wait. It’s going to be good.

I did have a lovely weekend, though. A few of the highlights:

-Made Espresso Brownies and stopped by to visit with some friends who were doing this.

-Stopped by the green market at Piedmont Park during my weekend walk with friends. They picked up a selection of beautiful produce; we drank coffee and shared a chocolate croissant. (It’s a 5-mile roundtrip - we DESERVED it!) And the market has evolved into something really special – a baker, a cheese monger, fresh pasta, beautiful flowers, local harvests, eggs from a hen named Molly, and my very favorite French chocolatier – I wish it happened every day.

-Discovered this beautiful artist in the park. Liz’s voice is amazing - it stopped me in my tracks.

-Had a delicious dinner with friends, got to eat everything we had brought back from the market – sweet baby carrots still on the stem, fresh salsa, tender young broccoli, the most delicious lettuce (yes, lettuce can be delicious!) with Ina Garten’s amazing dressing, my pickled cucumber salad, couscous I made with chicken broth, golden raisins, almonds & mint, and grilled green garlic. All served alongside Jeremy’s Chicken, the best grilled chicken there has ever been, in a sauce full of fresh herbs. It was a very green dinner!

-Saw this movie. Very enjoyable.

And then it was Monday again.

'Tis the Season to BBQ

2009-05-15T12:10:00.004-04:00

There's a few long summer weekends coming up: Memorial Day, July 4th and Labor Day. Sounds like it's time for a BBQ!

A BBQ is just an outdoor party waiting to happen…and it can happen anywhere. If you don’t have a house, town home or apartment with grassy space think beyond the backyard and host your BBQ at:
Your Building’s Rooftop
Your Apartment Balcony (use an electric grill & check your building’s rules!)
Community Pool
Local Park, Beach or Campground

OR

Keep it all indoors, open a window & use a grill pan!

MUST HAVES:
Sunscreen
Bug Repellent Candles and Spray
Blankets or Folding Chairs
Paper & Plastic Plates, Cups, Napkins, Utensils
Big Trash bags
Essentials Bag with Paper Towels, Bottle Opener, Tongs and Sharp Knife

MENU:
These dishes are full of fruits and vegetables, so hit your local farm stand to get the freshest produce you can. Everything can be prepped the day before, cooked on the grill or served at room temperature. Pick one or two of the side salads – they’re all mayonnaise-free which is a plus if the temperatures start soaring! Everything serves 6-8. If no quantities are listed get as many pieces of chicken, vegetables, peaches, etc. as you have people…

DRINK:
Lemon Bourbon Punch

STARTER:
Grilled Tomato Bruschetta

MAIN:
Spice Rub Chicken
Veggie Kabobs

SIDES:
Mediterranean Couscous Salad
Three Bean Salad
Pickled Cucumber Salad

SWEET:
Grilled Peaches with Ice Cream
Peanut Butter Banana S’mores

Lemon Bourbon Punch
1 dozen lemons
1 pound sugar
5th of bourbon (Jim Beam is good)
2 cups club soda
2 cups ginger ale

Squeeze lemons. Put all of the lemon juice, sugar, bourbon and half of the lemon peels in a large container. Let it sit for 24 hours. Stir to make sure all the sugar has dissolved. Add club soda and ginger ale, stir to combine and serve over ice.

Grilled Brushetta
BASE:
1 French baguette, sliced 1/2 inch thick
1 clove fresh garlic, cut in half
Olive oil
1 container goat cheese (plain or herbed)

TOPPING:
12-15 plum tomatoes, seeded & chopped
10-12 fresh basil leaves, chiffonade-cut
1/2 half red onion, finely chopped
1 TB garlic, minced (approx. 3 cloves)
1/4 cup olive oil
3 TB balsamic vinegar
Salt & pepper to taste

Mix all topping ingredients in a large bowl, toss & let sit covered until you’re ready to serve. If preparing the topping mixture the night before, omit the basil and leave the mixture in the fridge overnight and bring back to room temperature and add basil before serving.

TO SERVE:
Rub each slice of bread with cut side of garlic clove and brush lightly with olive oil. Place on hot grill for 1-2 mins. per side. Watch it closely to make sure it doesn’t burn!
Top the toasted bread with a smear of goat cheese and one rounded tablespoon of topping. Serve immediately,

NOTE: Bread slices can be toasted in the oven ahead of time and stored in an airtight plastic bag.

If it’s not tomato season, try these other delicious flavor combinations...

Using the same bread & goat cheese base, add:
-Fig or apricot jam, fresh arugula & cracked black pepper
-Sautéed button mushrooms with red pepper flakes
-Roasted red peppers & jarred artichokes

HOW TO CHIFFONADE:
Stack the basil leaves, roll lengthwise into a tube and make small slices. The result will be long, delicate strings of basil. Once cut, basil will blacken pretty quickly if left out so make sure you add it to the olive oil mixture right away and serve immediately.

Spice Rub Chicken
When it comes to convenience and quick cooking it’s hard to beat a boneless, skinless chicken breast. They’re not always the most flavorful choice though. The spice rub gives them a great flavor boost but, if you have the time, brined bone-in chicken pieces would be even better.

3 TB paprika
1 TB brown sugar
1 TB finely ground coffee
1 TB dried oregano
2 TB salt
1 TB ground black pepper

Combine the spices in a small bowl. Rub a small amount of olive oil on chicken and coat in spice rub. For extra flavor, rub spices into chicken a few hours before cooking and refrigerate it, covered, until you’re ready to cook. Cook over direct heat, about 5-6 minutes per side for boneless breasts.

Veggie Kabobs
Pick your favorite veggies, thread them on skewers & throw them on the grill!

NOTE: If using wooden skewers, be sure to completely submerge them in water and soak for at least 30 minutes before you place them over the fire so they don’t get scorched.

Veggies to Grill:
Bell Peppers
Quartered Onions or Pearl Onions
Eggplant Slices
Yellow Squash & Zucchini (Use the baby bite-size ones if you can find them)
Mushroom Caps
Asparagus Spears
Fennel Bulb
Corn Cobs (Break/Cut into halves or thirds)

VEGGIE GRILL GUIDE

Vegetable: How to Prep: Cook Time: Done When:

Bell Pepper: Stem, seed, quarter, brush with olive oil, sprinkle with salt & pepper: 6 to 10 minutes, turn once : Skin is blistered & a little charred

Yellow Squash & Zucchini: Trim ends, cut ½ inch thick lengthwise, brush with olive oil, sprinkle with salt & pepper: 5 to 6 minutes, turn once: Inside is tender with good grill marks, skin is slightly charred

Eggplant: Trim ends, slice ½ inch thick, brush with olive oil, sprinkle with salt & pepper: 5 to 6 minutes, turn once: Inside is tender with good grill marks, skin is slightly charred

Corn: Remove husk, brush with olive oil, sprinkle with salt & pepper: 15 minutes, turn 3-4 times to get entire surface in contact with grill: Kernels are tender with light brown grill marks

Onion: Peel off papery skin, slice ½ thick or quarter, brush with olive oil, sprinkle with salt & pepper: 15 minutes, turn once: Slightly charred and translucent

Mushroom (Portabella Caps): Trim stems, brush with olive oil, sprinkle with salt & pepper: 15 minutes, turn once: Meat is tender

Asparagus: Trim stems, brush with olive oil, sprinkle with salt & pepper: 10 minutes, turn once: Spears are limp with grill marks

Fennel: Trims fronds, slice bulb ½ thick, brush with olive oil, sprinkle with salt & pepper: 15 minutes, turn once: Tender, slightly charred and translucent

Three Bean Salad
1 15oz. can cannellini beans, rinsed and drained 
1 15oz. can kidney beans, rinsed and drained 
1 15oz. can garbanzo beans, rinsed and drained 
2 celery stalks, chopped  
1/2 red onion, chopped
1 cup flat-leaf parsley, finely chopped  
1 TB fresh rosemary, finely chopped
1/3 cup apple cider vinegar 
1/3 cup granulated sugar 
1/4 cup olive oil 
1 1/2 tea salt 
1/4 tea ground black pepper

In a large bowl, mix the beans, celery, onion, parsley and rosemary. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the bean mixture and toss to coat. Chill salad in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Mediterranean Couscous Salad
1 14oz. can chicken stock
1 cup quick cooking couscous
10-12 cherry tomatoes, halved
½ red onion, finely chopped
3 oz. feta cheese, crumbled
5 TB olive oil
3 TB fresh lemon juice
Salt & freshly ground pepper, to taste
Green or black olives, pits removed and sliced in half
Toasted pine nuts (optional)

Bring stock to boil in small pan. Mix in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork. Turn into medium bowl. Cool to room temperature. Mix tomato, onion and feta into couscous. Whisk together oil, lemon, salt and lots of pepper. Mix into salad. Top with olives and pine nuts.

Pickled Cucumber Salad
3 large cucumbers, peeled, thinly sliced
1 large white onion, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
1/8 teaspoon black pepper

Combine all ingredients except cucumbers and onion; heat until sugar melts. Pour warm mixture over cucumbers and onion. Store covered in refrigerator.

Grilled Peaches with Ice Cream
This is best if you have a good cooler or are going to be close to home. I find it’s easier to let your ice cream (any flavor) soften a little the night before, scoop it out on a baking sheet & re-freeze it. That way you have ready-made scoops of ice cream when it’s time to dish out dessert.

Pick slightly under-ripe peaches, slice them in half vertically & remove the pits. Squeeze a little lemon juice over the cut sides and place them over indirect heat on the grill. Flip after a few minutes, you should have very faint grill marks. Once the peaches are heated through and slightly softened, pull them from the grill and serve with ice cream. Garnish with a sprig of mint if you’re being fancy…

Peanut Butter Banana S’mores
If you don’t want to mess with ice cream, try a summer camp classic. You know the drill – graham crackers, marshmallows, chocolate bars. These have a little twist – a smear of peanut butter and a few banana slices. Just lay out the ingredients and let everyone assemble their own! Bring long wooden skewers so everyone can spear a marshmallow and roast it over the grill. And don’t forget paper towels or wet wipes to clean up sticky hands and faces when it’s over!

What the hell...

2009-05-12T14:19:00.004-04:00

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
Julia Child, American cooking authority, cookbook author, TV Cooking show host

I LOVED Julie and Julia and I can't wait for the movie to come out, you can watch the preview here.

If you haven't read the book yet, what are you waiting for? Find it here.

TacoFest 2009

2009-05-06T07:47:00.000-04:00

Casual Cinco de Mayo Dinner
(Serves 15)

Carnitas Tacos
Nacho Tots
Mexican Slaw
Spicy Brownies
Lots of cold Mexican beer (Corona, Sol, Dos Equis)

Carnitas

If you search on-line there are a ton of different theories on how to make carnitas. Mine isn’t the shortest or easiest method but it’s really delicious & you can absolutely make it a day or two in advance.

10lb pork shoulder
Four tablespoons each of garlic salt, ground black pepper and ground cumin
Peanut oil
One 24oz. bottle Mojo Criollo marinade*
One cup salsa fresca (canned or jarred is great)

Put a large stock pot with high sides over medium-high heat and add half an inch of peanut oil. Remove the skin and the thick layer of fat and cut the pork off the bone and into 1-2 inch cubes. Combine salt, pepper and cumin in a shallow bowl and dredge pork lightly. Fry the cubes in batches until browned and crispy on all sides and set aside, adding more oil as needed. The pork won’t be cooked through but don’t worry – the frying is just to get a nice crust so the pork has crispy ends when it’s all over.

When all the pork is browned, drain off the remaining oil and put the pan back on the heat. Add about a cup of the Mojo marinade and deglaze the pan, scraping up all the browned bits and spices that have stuck to the bottom. Reduce the heat and add the pork and the remainder of the marinade to the pot. Add water until it just covers all the pork, cover the pot and let it come to a boil. It will take awhile for the liquid to heat up but once it’s boiling, remove the lid and reduce the heat to a simmer. Let it go for about two hours until the pork is tender and falling apart.

Remove the pot from the heat and let it cool for 15 minutes. Drain off cooking liquid but don’t discard it – you’ll use it later. Using two forks, shred the pork, being careful to discard any fat that didn’t cook off.

I usually prepare everything up to this point and then re-heat it when I’m ready to serve. When it’s time to eat, heat the pork over medium heat adding some of the reserved cooking liquid and a cup of salsa fresca to keep it moist and flavorful. I like to warm it up in a big crockpot so it stays hot throughout the party and everyone can grab a taco when they’re ready.

Try it in a toasted corn tortilla with chopped onion & cilantro, a slice of pickled jalapeno and a squeeze of lime. Or go for Tacos al Pastor and add a thin spear of pineapple – so good.

* You can usually find Mojo Criollo in the Latin foods aisle at the grocery store. If your store doesn’t carry it you can substitute 8 oz. of orange juice, 12 oz. of 7up soda, 4 oz. of water, a chopped onion and five cloves of chopped garlic.

Nacho Tots

I could probably call these Soon-To-Be-World-Famous Nacho Tots but I can’t take any credit – we discovered these at The Vortex, a crazy burger joint/biker bar here in Atlanta. They have, arguably, the best burgers in town but I’m always too full of tots to enjoy one!

Here’s how to re-create them at home:

Cook tater tots according to the package directions and pile on a large oven-safe serving platter. Top with shredded cheese, salsa or chili, black beans, chopped onions, sliced jalapenos and olives – whatever you want. Put the platter on a baking sheet and pop it into a 300 degree oven until the cheese is melted. Top the tots with sour cream and shredded lettuce and stand back – your friends are going to attack them!

Chili Lime Slaw

This is a non-mayonnaise coleslaw – it’s a tangy and fresh side dish. Or try a little in your taco…

It’s super simple: Toss two bags of coleslaw mix (green and red sliced cabbage and shredded carrot) with the Chili Lime Vinaigrette recipe below and leave it for a few hours or overnight until the cabbage is wilted but still crunchy.

Chili Lime Vinaigrette
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground pepper
1/4 cup finely chopped cilantro leaves

Setting the Pillsbury Doughboy on Fire

2009-05-04T19:42:00.002-04:00

I’m having some friends over for Cinco de Mayo tomorrow. Since it’s a Tuesday night I’m keeping it casual & simple with make-your-own carnitas tacos, nacho tots and Mexican beers (more on all that later). But I wanted to start by telling you about dessert – I know that’s not the natural order of things but it really should be, right?

I started making Spicy Mexican Brownies a few years ago and I wasn’t sure if people would like them or think they’re weird. Turns out my friends can’t get enough – it’s without a doubt the recipe I get asked for the most. So here it is…

Spicy Mexican Brownies
(I always make a double batch, they’re that popular.)

Open a box (or two) of regular brownie mix and empty it into a large mixing bowl. Add the eggs and vegetable oil as instructed. Measure out the amount of water listed on the box and add two heaping teaspoons of instant espresso powder. Stir to dissolve and add it to the bowl along with three tablespoons of ground cinnamon and a teaspoon (or more) of ground chipotle powder. Stir to combine and work out the lumps. I usually add about two teaspoons of the chile powder but start with one and taste the batter before you add more – chipotle powder can be pretty hot. You should be able to taste the cinnamon with just a touch of heat at the end.

Bake the brownies according to the box instructions, let cool completely and shake a little powdered sugar mixed with cinnamon on the top.

These are incredibly good with a scoop of vanilla ice cream.

I didn’t take a picture because, quite frankly, they don’t look particularly special. But beware – these innocuous-looking treats can pack a punch!