empanadas part deux.

***See previous post for empanada dough recipe creation...

Follow steps to create empanadas, but instead of filling with chicken mixture, fill with one tablespoon each nutella and cream cheese, fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanadas to a baking sheet.

Lightly brush empanadas with some egg wash and sprinkle lightly with sugar. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm so the inside is a little gooey... maybe with some ice cream.

empanadas part uno.

Chicken Empanada with Chorizo and Olives
adapted from Gourmet, January 2005 and Smitten Kitchen

Makes 18-24 empanadas

Dough:
4 1/2 cups unbleached all-purpose flour (I swapped 1/2 cup with whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar

Filling:
about 2 lbs shredded chicken... get it however you want, we used grilled breasts, but a rotisserie chicken would be fine too.
salt
black pepper
extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 bay leaves
1/3 cup finely diced or ground chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded)
1/2 teaspoon smoked paprika
1/4 cup chopped pitted green olives
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth

Egg Wash:
1 egg, lightly beaten with 1 tablespoon water

Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. (Deb note: If you use a large-ish bowl, you can do this step in-bowl.) Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.

Make Filling: Sauté onions, garlic, and bay leaves in oil in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.

Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Add chicken to skillet, then reduce heat to moderately low and simmer, covered, until headed through and thickened, about 25 minutes. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.)

Discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined baking sheets.

Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

*** Save some dough for empanadas, part deux.

a panzanella to prepare you for cooler weather.

Winter Panzanella
adapted from Michael Chiarello and Smitten Kitchen

For the croutons:
olive oil to coat
6 cups day-old bread, cubed (baguette works best)
Salt and freshly ground black pepper

For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry or red wine vinegar vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered

Preheat oven to 400°F.

Place the bread cubes on a rimmed baking sheet and toss with olive oil, salt and pepper. Bake until golden and crispy. Allow to cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Add the quartered Brussels sprouts mid way through cooking the squash and cook until tender and caramelized but retain a touch of crispness. Let cool.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.

arugula, arugula

Pasta with Arugula
adapted from Everyday Italian by Giada De Laurentiis

Salt
1 pound linguine or spaghetti
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula
the zest of one lemon

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, lemon zest and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

my love for pickles.

I have started making pickles. A lot of pickles. There is something about a cold, crisp pickle that just can't be beat. As a snack to hold you over until dinner. As the perfect addition to a sandwich. They are a great thing to have in your fridge. And it makes it even better if you have made them yourself.

I have been very happy with all the pickles that I have made. But these take the cake. I probably love them more than other pickles because of the memories they bring of the restaurant that they are from... a restaurant that I would gladly travel back to Minneapolis for any day. But until that next trip comes, at least I have some pickles to hold me over.

Pickles

4 seedless english cucumbers, sliced very thin
2 cerano chilis, sliced thin
2 fresno chilis, sliced thin
4 garlic cloves, sliced thin

4 cups rice wine vinegar
4 cups sugar

Boil the vinegar and sugar together until sugar is dissolved. Pour over cucumbers, chilis and garlic in a large bowl. Allow to cool to room temperature. Pour into jars and refrigerate.

the best sandwich. ever.

This sandwich. It is the bomb. I can honestly say that, as I was eating it, I was convinced that this was the best sandwich I have ever eaten. It may not be true... but I can sure tell you that it is good enough for me to think that it was. It is helped out by the great ham recipe that I got from my soon-to-be sister-in-law... but I don't have a photo of the ham... so you will have to wait for that recipe. But another key player was the pickles. Pickles that I made from a recipe given to me by a friend who is a chef at a restaurant that will remain nameless just in case I get in trouble for sharing the recipe with you. But you will have to wait for that recipe too... but just for a couple of days. For now, be happy with the sandwich.

Deviled Ham and Pickle Sandwiches
adapted from Gourmet, April 2009

1 1/2 cups chopped cooked ham (1/2 pound)
1/3 cup mayonnaise
2 teaspoons grainy mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Sliced cornichons or dill pickles
Thinly sliced sweet onion
8 slices sandwich bread (we used small baguettes from a mexican grocery down the street... it was a good call for us. use whatever bread you see fit)

Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.

Make sandwiches with ham mixture, pickles, onion, and bread.

brown a little more butter.

You have all heard about my love for brown butter. This recipe is a new and different twist for a bit of a fancier dinner... but still a quick one. It is really simple, but it is so good it deserved a post to honor its yummy-ness. It works really well for a quick dinner because cooking store-bought stuffed pasta takes no time at all and browning the butter is really quick. Plus, most things are probably already in your pantry (frozen cheese tortellini is a great thing to have on hand). So if you have surprise guests, you won't be caught with nothing to serve, and you will still be able to impress them.

When I made this, I completely forgot the walnuts. Duh. But it was still good. Make sure to cool the butter a bit because if you don't it splatters. A lot.


Stuffed Pasta with Balsamic Brown Butter
adapted from Everyday Italian with Giada DeLaurentis

8 to 20 ounces store-bought ravioli or tortellini
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

in search of the perfect brownie.

Are you on the search for the perfect brownie? Well, your search ends here. This is the recipe that will get you that brownie. And it will be amazing. I promise. I Have made homemade brownies in the past, and I was never really impressed. They just didn't come out right. They were disappointing. Maybe I was just doing it wrong, but I have to admit that I always thought the brownies from the box came out better. Never again. These brownies are it, and they make enough to last quite a while... long enough, at least, until you get the energy up to make them again.

They aren't difficult to make, just a little time intensive. I made these with the peanut butter for valentines day, and they were great, but I like the parts without the peanut butter better. So the next time I made them without.

Brownies
adapted from the Barefoot Contessa

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter (optional)

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. If using, spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

the lost recipes.

The other day I was looking though all my backup photos and I came across a few meals that I had made that never got posted... they didn't even get labeled in preparation for a post. They just got lost in the computer, waiting around to be found again and loved.

The main on that I wanted to post from that grouping is this one: my first experience making fresh pasta. I had a lot of fun doing it and I used it in this recipe because I, for some reason, thought that it would make it better. I don't really remember why now, but it was really good, so I guess I was right.

I will continue to make fresh pasta in the future, in fact I did it again just this week, but that recipe is still on the camera, so you will have to wait a little while for it. This one, however, is great and you should definitely give it a try. It is on the rich and decadent side, but it is something a little different then your plain old pasta dish.


Carbonara Deep Dish Pasta-Crusted Pan Pizza
adapted from Rachel Ray

Salt
1 pound fresh fettuccine pasta or 2 packages fresh linguine (9 ounces each)
3 tablespoons extra virgin olive oil
1/4 pound pancetta or bacon, chopped
3-4 cloves garlic, grated or chopped
1/2-1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese
4 large eggs
1/2 cup cream
Salt and black pepper
2 cups ricotta cheese
A handful of flat leaf parsley, finely chopped
1 cup shredded mozzarella cheese


Heat water for pasta in large pot, salt it and cook pasta for three minutes.

While water boils, heat a large skillet over medium-high heat with olive oil. Add pancetta and brown, 3-4 minutes. Add garlic and red pepper flakes and cook a minute more.

Drain pasta and add to pan to toss with the garlic oil and pancetta. Add the Parmigiano Reggiano cheese. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, one minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook for five minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter the mozzarella over the top and return to oven. Bake 10 minutes more until cheese is melted and golden at edges. Let ricotta sit a couple of minutes to settle, then cut into wedges and serve out of pan at table.

a new staple.

I had never made curry before. It just always seemed like something that was too out there for my kitchen. Something to eat out at dinner, not in. I don't know why. But when I read about this curry, for some reason, it struck a cord. I called my husband from the grocery store to have him look up the ingredients. It might have been the bean aspect. I have discovered a new love for beans that I never knew I had. And I am so glad that I discovered them because, man, this is good stuff. So easy to make and awesome for a quick and healthy dinner. Plus, great lunch for the rest of the week from the leftovers! We've had this for dinner once a week for the past month. It is that good.

Red Kidney Bean Curry [Rajmah]
Adapted from Smitten Kitchen

1/3 cup extra virgin olive oil
1/4 cup grated fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne
8 ounce can of tomato sauce or puree
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let sizzle for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with yogurt for a little creamy-ness. Serve over rice or with naan.

an homage to jamie.

Jamie Oliver has a magazine! My mom came across it at Barnes and Noble the other day and I couldn't be more excited. I can't get enough of Jamie Oliver. He has always been my favorite. I was a huge fan of the Naked Chef... it must be the british thing that started it all, but I have been hooked ever since.

Last fall when I saw that Food Network was showing his new series "Jamie at Home" I immediately set the DVR (8:30 a.m. on a Saturday is a little early for me to commit to) and it really is a great show. The cookbook, also great. Jamie shows people how to cook using more local ingredients by cooking straight out of his garden. I love it! I also knew when I saw this recipe that I would love it as well. But I wanted to wait for the right carrots. You see, the carrots that Jamie used were all different beautiful colors and I never knew where I would ever find carrots like that. So I filed the recipe away and hoped that I would find some someday. And that someday came one of the first weeks we were in Lincoln. The little co-op around the corner, Open Harvest, had the most beautiful carrots! I immediately picked some up and that next day we had this salad. It has so much flavor and an amazing texture. Your meat-eating significant other won't even notice the lack of meat. So, in honor of Jamie's new magazine, here is that recipe for you.


Roast Carrot and Avocado Salad with Orange and Lemon Dressing
adapted from Jamie at Home by Jamie Oliver

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
1 lime, halved, optional
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
4 handfuls interesting mixed salad leaves, washed and spun dry
2/3 cup sour cream or greek yogurt
4 tablespoons mixed seeds, toasted

Preheat the oven to 350 degrees F.

Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange, lemon and lime halves, cut side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.

While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.

Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream or greek yogurt and drizzle over some extra-virgin olive oil.

the perfect lunch.

I have trouble deciding what to eat for lunch. My husband comes home and he is perfectly happy to eat the same thing everyday. It is either a hot dog or a turkey sandwich. I, on the other hand, enjoy a little variety and sometimes a turkey sandwich just won't cut it. It seems boring. And bland. I need a little spice in lunch. So when I saw Giada making this recipe on Everyday Italian, I knew that it would join my lunchtime menu. I love white beans and this soup is so easy, it comes together in minutes. The perfect time line for lunch. I made a half batch and it lasted me through 2 lunches (one all soup, one soup and half a grilled cheese). Next time, I might make a double batch and freeze some for a quick heat up at a later date. A great lunch for any time of year, this light and fragrant soup is a must.

Tuscan White Bean and Garlic Soup
adapted from Giada De Laurentiis, Everyday Italian

I used rosemary instead of sage because I thought it would work well with the beans. It did. I think you could use any herb that you wanted here. I also ran out of stock when I made it, and used half water. It worked just as well if you need to do that, but I am sure it is better with all stock.

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf or rosemary stalk
2 (15-ounce) cans cannelloni beans, drained and rinsed
4 cups low-sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream or half and half
1/2 teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. (Alternately, use an immersion blender right in the pot. It works great too and is easier in my opinion.) Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.

alinea

Words cannot express how amazing this dinner experience was. All I can say is that if you have the chance to visit Alinea in Chicago, you have to go. The there is no restaurant that can compete with this experience. The photos that follow are just a few of my favorite courses from our 24 course tour.

super bowl, super chocolate.

Last year for my birthday my dear friend Sarah gave me a mini popover pan. I told her that day that I knew the first thing that I would make with it would be Bouchons au Chocolat, or mini chocolate cork-shaped cakes. What I didn't know was that it was going to take me a year to get around to doing that.

We were invited to watch the super bowl with some friends and I wanted to bring something fun for dessert... I finally had my chance to make these little chocolate wonders. The pan worked out perfectly and the cakes came out just as they should. A mix between brownie, cake and scone. They are great with ice cream, but I like them even better alone, maybe as an afternoon snack with some tea or coffee. They have a way of making you feel very french when you eat them. C'est bon!

Bouchons au chocolat
Adapted from Orangette, David Lebovitz’s The Great Book of Chocolate, and Pearl Bakery

3 ½ ounces bittersweet chocolate
3 ½ ounces unsweetened chocolate
1 ¾ cups cake flour
1 ½ Tbs unsweetened cocoa powder
Pinch of salt
½ pound (2 sticks) unsalted butter, at room temperature
1 ¼ cups granulated sugar
4 large eggs, at room temperature
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees Fahrenheit. Grease a muffin pan or mini popover pan with butter or cooking spray.

In a microwave safe bowl, melt the bittersweet and unsweetened chocolates together by microwaving for 30 seconds at a time and stirring in between. When the chocolates are just melted do one final stir and set aside.

Sift the flour, cocoa, and salt together into a medium bowl. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until very light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the melted chocolate until well incorporated. Using a rubber spatula or spoon, stir and fold in the dry ingredients in three additions. Add the chocolate chips and stir to combine. The batter will be quite thick.

Divide the batter between the wells of the muffin tin or popover pan. Bake the cakes for 15-18 minutes, or until they still feel quite soft in their centers when pressed lightly with your index finger. Do not overbake them, or they will be dry.

Remove the pan from the oven, and allow to cool on a rack for about 10 minutes. Carefully remove the cakes from the pan and cool completely before eating or storing.

Store them at room temperature in an airtight container.

Yield: 12 cakes

our new taco tuesday.

Taco Tuesday is a tradition that my husband and I and our friends started in college. No matter how much work had to be done, we would all come together to eat and hang out on Tuesday night, enjoying tacos and some laughs. Dave and I still keep the tradition going... maybe not every week, but quite often as i am making our weekly meal plan we will save Tuesdays for tacos.

Tuesdays now, however, have mostly involved these tacos. Once I saw them in Bon Appétit a couple months back, I knew they would be my new favorite. They are super quick to put together, healthy and really yummy. Crispy and creamy and salty and rich all in one. I highly recommend that you put Taco Tuesday on your meal plan for the week and try these out.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
adapted from Bon Appétit

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas or flour tortillas
1/3 cup crumbled feta cheese
1 avocado sliced
Bottled chipotle hot sauce or other hot sauce

Place beans, cumin and half the lime juice in small pan to heat; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta, sliced avocado and slaw. Pass hot sauce alongside.

a good effort.

I have always wanted to try my hand at a tart tatin. When we were in Paris for our honeymoon, I ate a few of them. One amazing one at Polidor... they say it is the most famous one in France, and I would have to agree that it was out of this world. A fig tart tatin at another restaurant paled in comparison, but was still good. My try, turned out okay. I think the caramel was a little too done, the apples weren't sliced thin enough. I would do some things differently nest time. But, it was just the first try. Many more to come.

Find the recipe here.

mexican football.

These dished were created a long time ago... back during college football season. But they are all so good that I wanted to do a quick post on them so you could enjoy the goodness too.


#1: My Guacamole.
I make a mean quac... if I do say so myself. It is almost salad-like, but man is it tasty.

Guacamole

2 medium Hass avocados, pitted and cubed
2 medium tomatoes, seeded and chopped
1/2 red onion, chopped
1 jalapeno, seeded and finely chopped
3 tablespoons lemon and or lime juice
2 small cloves garlic, chopped
A few drops hot sauce
1 teaspoon salt
1/3 cup extra-virgin olive oil

Mix together and serve with scoopy chips.


#2: Huevos Cups
I found this recipe in Bon Appetit and it was the perfect thing to eat for a Sunday morning breakfast after a Saturday filled with tacos. All the leftovers went into these and they are so good I ate them three days in a row.

Huevos Rancheros in Tortilla Cups
adapted from Bon Appetit, November 2008

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn or flour tortillas
1 15-ounce can pinto beans or black beans, drained
1 teaspoon ground cumin
6 large eggs
3/4 cup grated cheese
1 cup pico de gallo, guac or salsa

Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.

Place pinto beans, remaining 1 tablespoon oil, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).

Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with salsas and serve immediately.

finally.

the holidays got to me a little i guess. between taking photos and working a bunch at the shop, i just never got a chance to sit down to blog... and there wasn't much exciting cooking either. but i am back to it now and i hope to be better about posting this year. i think i have said that before though...

the weekend before thanksgiving brought dave's parents to visit and we decided that sunday night was going to be out "nice/thanksgiving" dinner with them before they headed home to ohio. it took me a while to decide what to make, but i settled on short ribs from the lovely cookbook "sunday suppers at lucques." it is such a great cookbook and i hadn't gotten around to making anything from it until then. i love how everything is based on the seasons and is divided into meals. the braised beef shortribs were paired with potato purée, swiss chard and horseradish cream. sounds like a great combo to me! i did change it up a bit and make mashed potatoes instead of the purée... i just didn't want to do that much work. i finished the meal with a dessert from another menu, olive oil cake with creme fraiche whipped cream. it was a hit.


Braised Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream
Adapted from Sunday Suppers at Lucques

Serves 4 (generously) to 6

6 beef short ribs, about 14 to 16 ounces each (ask for 3 bone center-cut)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
2 bunches Swiss chard, cleaned, center ribs removed
Kosher salt and freshly ground black pepper

Horseradish Cream (recipe follows)
Mashed Potatoes (recipe follows)

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. use your hands to coat the meat well. Cover, and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425 degrees F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoons salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325 degrees F. (This didn't work out too well for me, i would probably use frozen ones next time.)

When it’s time to cook the short ribs, heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a plate to rest.

Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Arrange ribs in the pot, lieing flat, bones standing up, in one layer. [If you used a saute pan for previous steps, transfer the ribs to a braising pan at this point.] Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours.

To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and piece a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure. [If you would like to cook these a day ahead, this is where you can pause. The next day, you can remove the fat easily from the pot -- it will have solidified at the top -- bring these back to a simmer on the stove or in an oven, and continue.]

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F.

Place the short ribs in the oven for 10 to 15 minutes to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce (if you made these the day before, you will have already skimmed them) and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large saute pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions. Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt. Add a splash of water and the second half of the greens. Season with a heaping 1/4 teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Place the swiss chard on a large warm platter, and arrange the short ribs on top. Spoon lots of braising juices over the ribs. Serve the potato puree and horseradish cream (recipes below) on the side.

Horseradish Cream

3/4 cup créme fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

Mashed Potatoes

2 pounds potatoes, scrubbed (i used half yukon golds and half baking potatoes)
8 tablespoons unsalted butter (1 stick, 4 ounces), melted
1 cup half-and-half , warmed
1 1/2 teaspoons table salt
Ground black pepper

1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

2. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan.

3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.


Olive Oil Cake with Creme Fraiche Whipped Cream
Adapted from Sunday Suppers at Lucques

1 cup extra virgin olive oil, plus extra for greasing pan
3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 cup semolina
1/2 teaspoon salt
1/4 cup brandy
3 large eggs
6 large egg yolks
1 cup sugar
1 cup heavy cream
1/4 cup creme fraiche

Preheat oven to 375.
Brush a 9 inch round cake pan with olive oil.
Sift the flour and baking powder together and then stir in the semolina and salt. Combine olive oil and brandy into a small bowl.
Beat the eggs, yolks and sugar at high speed for 7 minutes until at full volume. Alternate folding in the dry and wet ingredients into the eggs, a third at a time. Pour into prepared cake pan and tap to release any bubbles.

Bake about 40 minutes until the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean. Cool at least 15 minutes.

Whip the cream and creme fraiche together to soft peaks.

Serve the cake with the cream and any sort of berries or syrup you prefer.

an old standby.

There are days when you just don't know what to cook. You want to make something that will make you and your loved one happy, but it just isn't in you. You just don't want to think too much about it. Enter Gnocchi Gorgonzola. This recipe has been one of my husband's favorites from the beginning and it tastes great. If you want to make it easy on yourself, you can just head to your local grocery store, grab a package of pre-made gnocchi and some gorgonzola or blue cheese and a pint of heavy cream and you are all set for a great dinner. Add in a salad and a loaf of bread to mop up the leftover sauce and you are golden. If you want to make it difficult on yourself, you can make the gnocchi from scratch... but I haven't done that yet. Maybe next time. Until then, the store-bought kind still makes for a pretty good dinner.


Gnocchi Gorgonzola
1-2 packages store bought gnocchi
1 cup heavy cream
1 pound Gorgonzola

Cook gnocchi per package directions. Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in the cheese and season with salt and pepper. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter. Garnish with black pepper.

a new kitchen... the first weeks.

I wanted our first meal in our new home to be special. Memorable. And it was... I made macaroni and cheese and it was great. The perfect meal to break in my new oven. It was, however,the next meal and the one after that were milestones for my culinary self.

The first of those two was inspired by figs. I have had figs on the brain lately and I really have no explanation for it. But on a pantry stocking trip to whole foods I picked up a carton of the lovely little guys and new that I needed to do something fabulous with them. In the corner of my mind was the new cookbook by David Tanis of Chez Panisse fame that Gourmet Magazine reviewed. Well, I had figs, I should probably have that cookbook too! And it was the duck recipe in that cookbook that became our next meal. Duck with Roasted Figs. And it was great. The method of cooking the duck was something that anyone could do and it really did come out great. I was really happy with my first try at making duck.


The next meal also brought something that I had never done before:Soufflé!! I had pulled a recipe from a magazine somewhere for soufflés with Roquefort and spinach and really wanted to give it a try. It rose and everything, just like it was supposed to! But it did take a lot longer to cook than it should have... like 45 minutes longer. I kept cutting in and checking and praying that it wouldn't fall (which it never did!) and finally we got to eat it and it tasted great. I full soufflé success!



The last meal to mention today is this fabulous pizza. I have started taping Alex Guarnaschelli's "The Cooking Loft" and watching it during the week when I am awake (it airs pretty early Saturday mornings). One of her first shows she made an "Oven Fried Pizza" with sausage and caramelized onions. Immediately I knew that that was dinner. I loved the way that she fried the pizza crust in a cast iron skillet before popping it into the oven. It gave a great texture to the crust and I will definitely do it again. It was a big hit with the hubby, too.