Romantic Dinner for Three

BRUNCH!

2011-01-11T13:26:00.003-05:00

New BRUNCH recipe in our new location!
http://romanticdinnerforthree.tumblr.com

We're moving!

2010-12-20T14:20:00.001-05:00

RD3 is in the process of moving!
See new recipes and updates at...

http://romanticdinnerforthree.tumblr.com

...while I figure out how to redirect the domain name :)

Those cupcakes make me wanna say...

2010-12-10T14:25:00.001-05:00

Berry "Sorbet" filled Devil's Food Cupcakes

2010-12-10T13:21:00.007-05:00

Jumping on the bandwagon, I've gotten much delight over the past year from experimenting with cupcakes. Why cupcakes? Here's the thing: I am a great baker. Whatever the dough or batter, my baked goods always come out of the oven perfectly moist, beautiful and satisfying. The other side of that coin is that I am so (so) bad at decorating. With an art background, you'd think that would be my forte. Alas, for me cake decorating is an acquired skill and not a talent. The great thing about cupcakes is that if one isn't perfect, there's room for 11 more to come out prettily. Really, its just a matter of surface area.

Unfortunately, when it comes to frosting, fondants, and ganache I invariably screw something up. I heat too quickly. I whip when I should have folded. I add something that's the wrong temperature... whatever the mishap, there always seems to be something that tanks. Baking cupcakes is always a lesson in mindfulness and radical acceptance for me. It is a meditative practice that schools me in patience. It is also a wage of war. I had envisioned these cupcakes- I could almost taste them - to be little, beautiful, bites of wintery love. But, as they say, love is a battlefield.

After the cupcakes themselves came out of the oven pristine, without a crack or dent, cooked to succulent perfection, I also had on my hands one batch of botched ganache without enough ingredients (or time) remaining for a do-over, and one bowl of over-whipped cream (which became a raspberry flavored soupy mess after I whipped in the raspberries instead of folding them).

It was a baking "Hail Mary" to resort to buttercream. With clothes and face covered in chocolate and frosting, I ran out to the store. Returning with a bag of confectioner's sugar and a prayer, I finished the job. It only took 3 hours, but the end result was simply meant to be. The cupcakes were filled with a berry-cognac buttercream, which tasted like berry sorbet (Casey said, "If it tastes like sorbet, its okay to eat it with a spoon, right?"). Due to the ganache fail, they were simply topped with powdered sugar and a raspberry. If you could taste Valentine's Day, I guarantee you it would taste like these cupcakes.

Some were for a party, and two were for a birthday. Two more mysteriously disappeared from my mother's counter, and I have it on good authority that one was eaten for breakfast this morning, nothing but a powdery trail of sugar left on a dresser.

The recipe for the Devil's Food Cake came from Food Network Kitchens.

While your cupcakes are in the oven, prepare your frosting.

Berry Sorbet Buttercream Frosting

1 cup mixed Blackberries and Raspberries

1/4 cup Cognac

1 stick (1/4 lb) Unsalted Butter

1 box Confectioner's Sugar

1 cup Mini Chocolate Chips

1) In a small pot over medium-low heat, cook the berries in the cognac, stirring regularly.

2) Once the berries break down, reduce the heat to low and simmer until the mixture reduces and becomes syrupy.

3) Place the berry mixture in a bowl and place in the refrigerator until cool.

...

4) With an electric mixer, mix the chilled berry sauce and butter until whipped and thoroughly combined.

(If you are using a Kitchen-Aid mixer, fit it with the paddle and not the balloon whisk).

5) With the mixer at a medium speed add the confectioner's sugar 1/4 cup at a time until the frosting is thick and holds together tightly.

6) Stir in mini chocolate chips. Refrigerate until ready for use.

Assembling Your Cupcakes!

1) Using a paring knife at a 45-degree angle, make a circular cut in to the top of your cupcake.

2) Remove the cone section you just cut from the cupcake and cut off the excess cake from the piece, creating a "lid" for your cupcake. Sometimes I make a little notch while I'm making the first cut, that way I can tell how the lid goes back on.

3) Use your knife to hollow out a little more of the inside of the cupcake (this gives you more room for frosting if you want it).

4) Using a teaspoon, spoon frosting in to the cupcake. Just be careful no to fill it too high, otherwise you'll have some trouble fitting the lid back on.

5) Replace the lid and press down to try to eliminate any seams (this doesn't always work so well, which is why I was going to initially cover my cupcakes with ganache).

6) Sprinkle generously with powdered sugar. Use a dab of frosting to glue a raspberry to the center.

So pretty! Even more tasty. Keep a close watch, they tend to disappear quickly!

How Jenny Got Her Groove Back

2010-12-06T11:48:00.021-05:00

Well, happy holidays ladies and gents! So many things a-brewin'... Not that this is out of the norm. The past few months have been working, working, and more working. School, school, and more school! And finally, it all seems to be winding down.

For a long time I wasn't doing a lot of cooking, which is a little strange (believe me, I know). Then, by no uncertain circumstances, a southern gent enters my life and all of a sudden the pots and casserole dishes are full, the kitchen-aid mixer is spinning, and there is sauce all over the place.
With the upsurge in tastiness and recipes, it was without question that posting would have to resume. And oh, how I've missed you. So, without further ado, commence romanticizing!

Bernard is from New Orleans. That's how this all started. While he was down spending time with his family over Thanksgiving he visited the Cafe du Monde, a market whose reputation precedes it. Known nationally (and probably internationally) for its 'coffee and chicory', and beignets (read: fried dough!), I was the happy recipient of a gift basket containing the mix they use to make aforementioned beignets. I don't know if Bernie was aware of my affinity forputting things together, but there was no way I was just going to hang out with my mom and fry dough. Oh no, this was a flour-filled catalyst.

The solution? I decided to make jambalaya for dinner for my family + Bernie, and we could fry up the beignets for dessert. I consulted the few southern friends that I have, as well as innumerable websites, to put together what I thought would be an authentic jambalaya. As it turns out, it came out great! Everyone enjoyed it, and even the southerner was impressed with my first-time attempt.

We stuffed ourselves with jambalaya and made a huge mess making (and eating) beignets. Everyone seemed to have a pretty good time, which naturally made me happy! I love the way food brings people together. I was going to throw on some zydeco music, but Casey shot that idea down pretty quickly. Baby steps for us Yankees!

I'd recommend jambalaya as a main dish to anyone. It is warm, filling, and packs a punch of flavor. It's just one of those "man, that was satisfying" dishes. Plus, you can throw almost anything in it. I made mine with andouille, chicken, and shrimp. This one is definitely going on the frequent flier list!

(I apologize in advance for the lack of photographs! They will come eventually.)

Jenny's "Collective" Jambalaya

2 tblsp Olive Oil
2 tblsp Unsalted Butter
1 Whole Chicken, cut in to pieces
1 lb. Andouille Sausage, sliced (I used Chicken Andouille)
1 lb Jumbo Shrimp, peeled and de-veined
1 Yellow Onion, minced
1 Green Pepper, minced
4-5 stalks Celery, minced
5 cloves Garlic, minced
3 tblsp Cajun Seasoning (See Below)
3 Bay Leaves
1 cup White or Brown Rice
4 cups Chicken Stock
Salt and Pepper
1/4 cup Fresh Parsley, chopped

There are a lot of reputable pre-mixed Cajun seasonings out there. Papaw Tom's and Zatarains have come most highly recommended. I'd also encourage you to check out the happiest place on earth: Penzy's Spices.

If you want to make your own, the gist is this:
Equal parts of: Black pepper, cayenne pepper, white pepper, garlic powder, onion powder, and paprika. I went a little nuts and used smoked paprika and extra cayenne pepper.

1) In a dutch oven, heat olive oil over medium heat. Sprinkle chicken with salt, pepper, and a little of the seasoning and place in the heated oil skin side down. Brown the chicken until the fat renders and the skins are crispy. Put a lid on the dutch oven so it cooks almost completely.

2) Remove the chicken from the dutch oven. Remove the skins and cut the meat off the bones in to small pieces. Set aside.

3) Add the andouille to the dutch oven in a single layer so they get browned and a little crispy on each side. Remove and set aside with the chicken.

4) Add the butter to the dutch oven. Saute the garlic, celery, pepper, and onion until the onion is soft and translucent.

(Aside: The celery-bell pepper-onion combination is referred to as the 'holy trinity' and is the cornerstone of a lot of Cajun recipes).

5) Return the chicken and andouille to the dutch oven. Add the Cajun Seasoning, a little salt, cracked black pepper, bay leaves, and rice. Saute for a few more minutes to integrate all of the flavors.

6) Add enough chicken stock to cover the "dry" ingredients. Bring to a boil and then reduce to a simmer. Put a lid on it, and check to stir intermittently, adding more chicken stock if it becomes too thick.

7) When the rice is al dente (about 30 minutes), add the shrimp. Cook for another 10-15 minutes until the shrimp and the rice are tender.

Serve in generous bowls with fresh parsley! If I had more time, I would have made some corn bread to go with it. I don't know if that's authentic, but it sounds like it would have been a tasty compliment! This is the definition of soul food... full bellies and not a frown in the house!

In the words of the amazing Roisin (one of my trusted sources),
Good luck and laissez les bons temps rouler!

P.S. If you don't have a sweetheart from New Orleans to bring you beignet mix back from family visits, you can order it from the Cafe du Monde website!

Check out my awesome new mug!

Here We Go Again

2010-11-19T09:34:00.001-05:00

RD3 is planning on recommencing posting mid-December.
Fingers crossed, I do believe it is go time!

Frittata: TAKE 2

2010-06-16T14:08:00.007-04:00

The beauty of cooking is that its one of those "lifetime learning" type skills. You're always picking up new things, new flavor combinations, new techniques, discovering new ingredients, or thinking of new ways to use old ingredients.

I also love cooking for other people. I don't know why, but when I'm cooking for only myself, the food just doesn't taste as good. I need someone to share with. I've always said that the frittata is one of the best meals ever. Its compact, easy to throw together, generally impressive, and you can put anything in it. I wanted to share my frittata with my friend Laura and her hubby.

Then I thought about the complications inherent in sharing something generally pie-shaped. Ok, so I'd take my slice... Then what? Hand her over a half-eaten frittata? Enjoy? I'm sure I'd not be asked to do her any more favors.

Solution? Mini Frittatas. Holy cow, you could even individualize them. Well, I wasn't going to go that far, but here is an update on the frittata recipe, and how to make them share-able, without busting your bank on some excessive and unnecessary frittata pan.

Mini-Frittata with Veggies and Smoked Provolone
6 Eggs
1/3 cup Milk
1/4 cup + 1 tbsp Fresh Oregano, chopped
2 Orange Tomatoes
1/2 Red Onion, finely chopped
1 Red Bell Pepper, finely chopped
2 cups Smoked Provolone Cheese, grated
Salt and Pepper
1 pat of butter (to grease the pan)

*Preheat the oven to 4oo-degrees
1) In a small bowl, whisk together eggs and milk until slightly frothy.

2) Grease a muffin tin using the butter (you can use a spray if you prefer). Place a few leaves of oregano and a thin section of tomato in the bottom of each cup.

3) In a large bowl, stir together all of the chopped vegetables, provolone cheese, remaining oregano, and the egg mixture. Mix until thoroughly combined. Add a dash of salt and a few cranks of pepper depending on your taste.

4) Spoon the mixture in to the cups until they are 2/3 full. Bake at 400-degrees until the egg is golden brown. When they are cool enough to touch, let them finish cooling atop a paper towel to absorb any excess moisture that may have been released from the vegetables.

And there ya go! Breakfast (or Lunch!) (or Dinner!)! I was able to pack these up in a tupperware for Laura; perfect, little, single serving frittatas. The smokey provolone cheese really gave them something special, and I'm thinking smoked cheeses will probably work their way in to more recipes. Success! Frittatas for everybody!

P.S. I followed up with Laura to see how they went over. She and Phil were both big fans of the mini-frittata. Well, there's more where that came from!

Creamy Dill Sauce for Salmon

2010-06-07T16:44:00.004-04:00

Straight from the mouths of grandmas, here is the recipe for the dill sauce that my grandma made. Use it atop salmon - grilled, poached, or smoked. It's a fabulous condiment.

I wanted to eat it with chips.

"Jen, it would be my pleasure [to share the recipe].
Mix together 1 cup sour cream with 1/2 cup mayonnaise first.
Then add 1 and 1/2 tablespoon grated onion, 3-4 dashes of Tabasco sauce, 1/2 teaspoon salt and then 1 &1/2 teaspoons of dried dill or more to taste. Put in the frige so the mixture has a chance to blend."

And there you have it! Straight from Grandma Leonard's kitchen.

Of Salmon and Grandma Leonard

2010-06-04T10:22:00.010-04:00

On a sunny day, when impulse was ripe, a long drive seemed like the perfect way to mix up my routine. There is something to be said for a girl who, when she is feeling like flying by the seat of her pants, goes to visit her Grandma. In any case, a trip over the sound and through the woods seemed like the perfect way to spend a day off, and to break the monotony that can sometimes encompass a 5-day weekend.

My grandmothers are both primary sources of the cooking that has been embedded in my family. Recipes and traditions passed down through generations from Russia and Italy primarily, but influences abound from Ireland, China, and any other place that has been visited or read about.

Grandma Leonard grew up in New York City, on the upper west side. Her father was a catholic Italian, her mother a Jewish Russian pretending to be Italian for a variety of reasons. In fact, my own mother wouldn't know the truth about my Great Grandmother Dee Dee's background until she was in her teens. On this side of the family, this is where eclectic cooking traditions formed. Brisket and kugel intermingling with chicken cacciatore.

Some of my favorite stories are of my grandmother's childhood; the antics, triumphs, and pitfalls, told over meals that are older than the tales themselves, presenting me with an interconnectedness to generations that I never knew. But here it is, all of that history, in the food.

While we were sitting outside discussing geraniums, my brother's travels abroad, and my social life, the discussion turned to food, as it usually does. Grandma asked me about meals I've made, and what has been on the blog recently (she is my biggest fan). I told her about the wonderful night I had had with my friend Cae when I made impromptu seared scallops and an arugla salad with Parmasean cheese, granny smith apples, and a lemon vinaigrette, followed by sitting outside, gelato and window shopping in New Canaan.

"You can make me a salad."

Grandma had poached a salmon that morning. Salmon is a staple in the Leonard household at all times, whether it be poached or smoked, to be eaten at any time of the day. The salad would go perfectly, and of course she had arugula and lemons on hand. We broke out the chips to nosh on and a bottle of white (this happens before every prepared meal I have ever experienced in that kitchen). I watched her stir rice with unmatched purpose (and love). I prepared the salad, and we had the salmon with a dill sauce that she had made. I recognized being part of this kitchen's ritual, something I had been observing since birth, and I was amazed at how something so simple could present me with such a feeling of security.

When we sat down to eat, my grandma sat in the chair she has sat in my entire life, she set a place for me across from her, where my Pop used to sit. He was a pensive, gentle man, and I had always admired his intelligence and patience. As I sat in his chair I wondered if I would be able to fulfill my own expectations of what it meant to take this seat.The dinner was exactly as it should have been, followed by frozen eclairs ("I like these because I can eat one OR two, but I can never wait long enough for them to defrost!").

Breakfast the next morning was coffee, a fried egg over-easy, and toast -- something my grandmother learned from my Pop - "It always looked delicious when he ate it so I started having it too." It became the standard breakfast of almost everyone on that side of the family for longer than I can remember (apart from lox and bagels, of course).

It amazes me how these small, seemingly insignificant moments are actually part of longstanding and rich family traditions. I can't ever make an egg over-easy without thinking of Grandma. I can't make a salad without remembering how I used to be a "taste-tester" in her kitchen as a kid, munching on lettuce and checking for vinegar content, and feeling a little proud that now I get to make my own salads. I think about my morning coffee, and how my grandma, aunt, and mother are all having their morning coffee as well. When I sit down to a table, I think of my family's table, my grandparents' tables, and how Pop would still be eating dinner while we've all moved on to dessert because god forbid he didn't savor every. single. bite.

"This is lovely!" My grandma said as we sat down to eat, and I truly felt the weight of those words.

I'm Thinking...

2010-05-31T14:46:00.003-04:00

RD3 is going to be 3 this year! Appropriately, I was thinking there should be a gathering of some sort. So here's the idea: One Helluva Potluck/Barbecue sometime in Mid July for Friends, Family, and Fans of RD3. The location would be TBD somewhere in Fairfield County.
If you are interested or have any thoughts on this, friend RomanticDinner on Twitter or Romantic Dinner for Three on Facebook and respond to the discussion! I'm thinking it's a great opportunity to hang out, listen to some live music, and spread the foodie-love!

P.S. Check out the compost bin!

X=Shrimp (Scampi + Tomatoes)

2010-05-28T22:09:00.011-04:00

I don't know why, but for some reason I just recently got over a horrible aversion to shrimp. Sure, I was moderately allergic to the little bastards for years, but what it really boiled down to was that I just didn't like them. What I did like was everything that has surrounded every shrimp dish that has ever existed. I'm pretty excited to be liking shrimp all of a sudden because it is a GREAT summer food and, as far as seafood goes, is relatively inexpensive.

As part of my savvy shopping I've started going through the grocery store's weekly fliers to see what's on sale and try to turn those things in to part of a meal. I usually keep my eye out for proteins, produce, and spices (since they tend to be the most costly part of any meal planning). When looking through this week, I found that bags of easy-peel shrimp were on sale for $6 for the 1lb bag.

Want to know a secret? That frozen shrimp in the bag is the same frozen shrimp you buy at the counter. You're not going to see a huge difference in quality unless you go to a local fish monger. So if you're shopping in the big grocer's, you might as well get whatever is on sale.

Also on sale was Ronzoni pasta (10 boxes for $10!). So I picked up a box of whole-wheat angel hair pasta. At this point, shrimp scampi would be a no-brainer. Scampi is great because it's just parsley, butter, oil, and garlic with pasta and whatever meat you put in. So, I was ready to roll. My plans changed a little when I discovered sun-dried tomatoes in my fridge...

...is the suspense killing you?

Shrimp w/ Sun-Dried Tomato Cream Sauce
1 lb Shrimp -- peeled, veined, and cut in to thirds
1 Shallot, minced
4 cloves Garlic, minced
2 tblsp Butter
1/3 cup Sun-Dried Tomatoes, diced
1/4 cup White Wine
1/4 cup Half-and-Half (or heavy cream)
1/3 cup chopped Parsley (fresh!)
1lb whole wheat angel-hair pasta

1) In a medium sauce pan, boil water and cook the pasta. Drain.

2) In a large skillet: Saute garlic and shallot in the butter over medium heat until soft. Add sun-dried tomatoes.

3) Add white wine and shrimp. Give it a quick stir and then put the lid on. Cook for about 5 minutes until the shrimp are mostly pink. Stir again and then put the lid back on for another 5 minutes until the shrimp are fully cooked and all of the flavors are combined.

4) Remove the lid and reduce the heat to low (give it a second for the heat to lower). Stir in the half-and-half and parsley until everything is combined. Toss with pasta!

(Salt and Pepper to Taste!)

This dish was delicious. I was so excited that it tasted exactly how I imagined it would: wholesome, healthy, fresh, yet robust. The whole-wheat pasta isn't just a healthier option, but it also compliments the rustic flavor of the dish. See? Shrimp is your friend!

Stepping Out, Getting Green

2010-05-27T15:17:00.013-04:00

So, after being in limbo (again) and transitioning (again) things are finally starting to settle. Good timing, too, because the weather is phenomenal, memorial day is around the corner, and we're starting to see all things green.

People are starting to think a little greener as well, so I figured we might as well incorporate that here. After all, we're all about being savvy with our ingredients and cleaver with our meal planning. A little conscientious consumption goes a long way. I'm a novice myself, so this seemed like a good place to have a learning experience.

Here are some projects RD3 will be taking on:
1) Composting. I now live with two gents who are both big time foodies. Apart from getting to eat a ton of creative and well prepared dishes, we go through a lot of produce. I was amazed at how many raw scraps we throw away. Carrot tops, lettuce stems, celery leaves... you name it. So I started looking in to composting as a way to decrease our waste. I was surprised to learn that we can also include things like coffee filters and grounds, TP tubes, and other biodegradable materials. So we're jumping on the composting bandwagon. But what to use it for...

2) Vegetable Garden. I'm a little limited because I can't plant directly in the ground and, unfortunately, New Canaan doesn't have a community garden. But if it can grow in a pot, I'm growing it in a pot. So far I've planted tomatoes, basil, rosemary, lavender, eggplant, sweet red Italian peppers, and cayenne peppers. I'd like to add some peas and beans to the mix. I'm already getting pretty excited about a) watching the veggies grow and b) how much money I'm going to save on herbs this summer.

3) Rain Barrel. It seems stupid to water a garden from the tap when plenty of the stuff falls out of the sky on a pretty regular basis. We're going to start collecting the rain in a barrel so we can use it for the garden, or even purify it for other uses.

4) Farmer's Markets. It's a no-brainer. By supplementing your weekly food-shopping by going to a farmer's market, you support your local farmers and agriculture industry, get ridiculously fresh meats, dairy, vegetables (and even shellfish), are usually getting pesticide-free, organic product, and it's socially responsible. Even though it's a little more expensive, you can plan your meals around what's being sold at the market and what's on sale at the food store.

My friend Jodi and I went to the Westport, CT farmer's market today. It was honestly my first real dig at a market, and I didn't really know what to expect. I'd gone in the past to purchase some novelty items, but never with the intention of "shopping". I was excited to see a TON of vegetable plants, so I picked up some eggplant and pepper plants. We took note of what was in season (green stuff -- lettuces, asparagus, herbs..) and realized that we'd come unprepared. Note to self: bring a cooler.

We ended up staying for lunch and had some pretty amazing thin-crust pizza. The guest chef was from Rizzuto’s Wood-Fired Kitchen. They had a fantastic whole-wheat pizza topped with asparagus and freshly grated Parmesan cheese. I don't know how, but Jodi and I got ridiculously lucky and ended up with the last pizza before they ran out. The whole experience was pretty great and I'm looking forward to going back next week to see what else we can find. For a list of your local farmer's markets, you can visit your local Department of Agriculture website. Most of them run from mid-spring to early winter, some even stick around until Christmas. I've actually found one in my area for every day of the week that I'm not working. I'm pretty excited to be cutting out the middle-man and going straight to the farmers.

So, that's where I'm at. I am looking forward to enjoying the summer and getting some great recipes up while I'm at it. I'll hopefully be able to keep you posted with tips and whatnot as I go along. Have fun!

Signs Of A Chef-To-Be:

2010-01-29T19:47:00.005-05:00

A Culinary Dry Run
Getting acquainted with pots and pans at an early age. Perfect primer.

Pulled Chicken [Sandwiches]

2010-01-28T19:52:00.008-05:00

For one year, when I was in college at UConn, my childhood friend Evan's apartment was right down the road. It was always fun having him around, but one of my most memorable weekends was when a huge storm rolled through. Forecasters promised 18"-24" of snow. The plan? Get lots of beer, get snowed in, and go riding around in Evan's Jeep Wrangler the next day. Really, I couldn't think of a better way to spend a snow day.

The only thing missing was the perfect meal. Something easy, warm, filling, and containable... pulled pork. It was the icing on the cake, really.

It dumped 1/2" of snow in the 15 minutes I was in the food store today. Nothing says crock-pot meals like a snow squall. I worked all weekend, I worked today, I've been running around like a crazy person... this meal plan is perfect for today.

Now, my recipe has (thank God) evolved a bit from my days at UConn, and there are even a few different variations.

I wanted to go for the epitome of hot/sweet/smoky, and so I concocted a Pineapple-Habanero Barbecue Sauce. Keeping with the healthy, I pulled chicken instead of pork. But no matter how you slice it, this is a damn good dish.

Pineapple-Habanero Pulled Chicken Sandwiches
You can cook this in a crock pot on high or low heat (preferable), but if you're short on time you can do it in a dutch oven on the stove.

5 boneless, skinless, chicken breasts
1 15oz. can Crushed Tomatoes
1 Habanero Pepper
1 can of Pineapple Chunks (if you can go fresh, by all means, go for it)
1 Sweet Spanish Onion, chopped finely
1/2 cup Brown Sugar
1/4 cup Worcestershire Sauce
2 Chipotle Peppers (or 2 tblsp. Chipotle Seasoning)
3 tblsp Vegetable Oil
Juice of 1 Lime

Romain Lettuce, Pepper-Jack or Cheddar Cheese, Fresh Cilantro, Bulkie Rolls

1) Put 2 tbsp. vegetable oil, 1/2 the chopped onion, 1/2 the pineapple chunks (with liquid), habanero pepper, and chicken in a crock pot (or dutch oven) set to low, and place the lid on.

2) In a sauce pan, saute the rest of the onion, chipotle peppers, and pineapple in remaining oil until the onion is soft.

3) Add tomatoes, brown sugar, Worcestershire sauce, and lime juice, bringing to a boil.

4) Reduce to a simmer with the lid off, let the sauce reduce until it is thick and all of the ingredients are fully married, about an hour. (Taste to test. It should be tangy with a little kick, subtly smoky, and not too tomato-y).

5) Add the sauce to the chicken, which should be fairly well cooked by now. Let the chicken cook in the sauce until it is very tender and pulls apart easily (about an hour on the stove, two in the crock pot set on high).

6) Shred the chicken breasts by pulling apart with two forks. Keep going until all of the chicken is thoroughly shredded, and there are no big chicken pieces left.

7) If you are using the crock pot, drain some of the liquid and continue to cook. On stove top I like to keep it simmering with the lid off for another 30-40 minutes so that the chicken is thickly coated in the sauce.

8) Serve on toasted bulkie rolls with lettuce, pepper-jack cheese, and cilantro.

I'm telling you: Light a fire, turn on a game. It's cold outside, you're warm inside. Plus, you've got a dynamite sandwich.

Jenny 1 : Winter 0
Bring it.

Roasted Butternut Squash Risotto

2010-01-26T20:18:00.008-05:00

Sometimes the meals that have true "romantic dinner" potential sneak up on you. Take today for instance: I woke up, did some research, went to the chiropractor, and thought to myself, "Hey, I should do a new sandwich post today."

I happened to be right by Stop and Shop.

The suspense is killing you, right?

Well, while I was perusing the isles, trying to remember what exactly my chicken cutlet sandwich consisted of, I saw it... Already cut, peeled, and neatly packaged right in front of me: Butternut squash. What a great wintery vegetable. I threw it in my cart figuring I could always find something to do with it, and went on my way.

Turned a corner, and BLAMMO! I was face to face with lamb rib chops. On SALE. When does Stop and Shop have rib chops? When are they on sale!?!? It came to me in an epiphany. I was tempted to scream "eureka!" and run like Archimedes, naked through the isles.

Rosemary Braised Lamb Rib Chops
Roasted Butternut Squash Risotto
Roasted Asparagus with Truffle Oil

Feast fit for a king... or in this case, my family.

I've said this before and I'll say it again, you know what's more exciting than getting flowers on Valentine's Day or your birthday? Getting them when you're not expecting them, for no reason at all, just 'cause.

The same goes for dinners like this one. Sure, I could make my Dad lamb chops on his birthday, but a meal like this on a Tuesday night? You'd better believe he was the happiest guy in town.

So happy, he made his Robert De Niro Face

His favorite part of the meal? Surprisingly, it was the risotto. A risotto done well is always satisfying. I have to say... it's a labor of love. If you aren't going to be patient and take the time to make any risotto the right way, you'd better put down that spoon. This rice takes commitment!

Roasted Butternut Squash Risotto

1 Butternut Squash, cut, peeled into 1"-2" pieces
4 tblsp Olive Oil
1 tblsp Sea Salt
1 tblsp Light Brown Sugar

2 cups Arborio Rice
1 Shallot, minced
1 Clove Garlic, minced
4 tblsp Unsalted Butter
1 cup White Wine (I used Pinot Grigio because it is light)
6 cups Chicken Broth
1 cup Parmesan Cheese, finely grated + extra for serving

Preheat oven to 400*f

1) Place the squash in a bowl or large Ziploc bag and add the olive oil, sea salt, and brown sugar. Mix well until all of the squash is coated evenly.

2) Spread out all of the squash on a baking sheet*, and place in the oven to roast. You can keep it there basically for the duration of the cook-time. It will take the squash about 20-30 minutes to become very soft.

3) Meanwhile, in a 2 qt. pot, melt the butter over medium-low heat.

4) Add the shallots and garlic. Saute and let them cook until they are fragrant and soft, about 5-7 minutes.

5) Add the rice to the pot and stir so that the rice is fully coated and combined with the butter and shallots. Add the wine.

6) Once the wine reduces and is absorbed by the rice, add the chicken stock 1 cup at a time, each time waiting until the prior cup has been almost completely absorbed. Stir constantly. Continue this measure until the rice is thoroughly cooked and creamy.

7) Add the Parmesan cheese and stir to combine.

8) Finally, add the roasted squash to the pot. Reduce heat to low and stir well, smashing the squash into the rice until it is more or less uniform.

9) Serve with extra cheese!

Intrigued? You don't even know! This rice is the perfect accent to a succulent meal. It's warm and timeless. The squash flavor isn't overwhelming, and just adds something special to a very basic (but still tasty) risotto. It goes great with lamb or beef. Along with our truffled asparagus and a good glass of red, if I closed my eyes I would have thought I was at a cozy homestead restaurant. Bon Appetite!

*I used the Bar Pan from Pampered Chef. I love it because it a) holds seasoning, b) adapts the exact temperature from the oven, so it cooks uniformly, and c) cooks the bottom and top at the same time. It is my favorite thing in my kitchen.

and We're Back!

2010-01-18T15:20:00.006-05:00

Sorry for the delay, folks. My entire life has been in transition (and still is), but if you would please remain seated and return your trays to the upright position, we can get this show back on the road.

So, it's January again. January, synonymous with new beginnings and resolutions. I promise you, I have a few myself. When inquiring about the resolutions of my friends and family, I frequently get the same two answers: 1) Be Healthier 2) Save Money.

How convenient that their resolutions fit so nicely with my first post of the new year, and hopefully a recurring "segment" on the RD3 site...

"The Brown Bag"
Now, there are a ton of financial benefits to bringing your own food to work. I don't even want to think about how much I was spending on take out, pizza, and deli sandwiches during my long weekends at work.

Packing a lunch sound unappealing? Well, its not like there is a rule that says you are to be forever limited to rubbery left-overs and tuna salad sandwiches. You can still eat well, bring your lunch, and save some cash.

Shhhh, let me show you how with...

The Sandwich of the Week
Prosciutto, Mozzarella, Arugula and Basil, with a Balsamic Reduction on Ciabatta Bread

Ciabatta Loaf
2 tbsp Extra Virgin Olive Oil
Prosciutto
Fresh Mozzarella, sliced
Arugula Leaves
Fresh Basil
Balsamic Reduction (below)

1) Cut ciabatta the length of your sandwich and then into halves lengthwise. Drizzle each half with Extra Virgin Olive Oil.

2) Assemble the sandwich with arugula on the bottom, prosciutto, mozzarella, balsamic reduction, and finally the basil on top before closing it up.

To make the balsamic reduction:
1 tbsp butter
1 clove garlic, smashed
1 cup balsamic vinegar

- In a small pan, melt butter slowly over low heat with a clove of smashed garlic.
- Once the garlic begins to brown, and the butter begins to clarify, remove the garlic.
- Add balsamic vinegar and raise heat to high **just until it simmers**
- Bring heat back down to low and let the vinegar cook down until it is reduced and has a syrup-like consistency

This sandwich is delicious and savory. Reduced balsamic vinegar is so great. That sharp vinegar taste is cut, and replaced with a little bitter and a little sweetness that compliments the spice of the arugula so well. Between that and the smoky prosciutto and sweet basil, you really can't go wrong.

Expensive ingredients? Touche. But the fact of the matter is that you can make quite a few of these gourmet goodies with your purchase. Plus now you have all this left-over mozzarella, prosciutto, basil, and arugula. Pick your poison, there are a ton of dinners you can use those ingredients in.

It's in the bag!

As an aside, this balsamic reduction would be great with a Caprese salad. Hey! You could totally make that to go with your dinner. Good thing you have leftover arugula and mozzarella cheese!

Simply the Best Curry Chicken Salad

2009-10-29T14:53:00.004-04:00

It's that time of year... the trees are lustrous hues, the air is crisp(er), and the flu is going around like a bad catch phrase. My poor sister is the first in my family to become victim to the flu. Her school kindly said, "thanks, but no thanks" and sent her home. Presently she is quarantined in her room with a hefty supply of tissues and some on-demand movies, waiting for me to come home for the weekend with chicken soup -- my grandma's chicken soup, to be precise.

I don't mean to psych you out, but I'm not giving you the chicken soup recipe. I've been sworn to keep it secret by the powers that be (and the wrath of Flo). BUT what I can do is tell you what to do with the leftover chicken after you've made soup of any sort. Extra chicken that's begot from making stock is a magical thing: flavorful, moist, lean... perfect for chicken salad.

Let me tell you a little bit about this chicken salad:
1) No mayo, no sour cream.
2) There's curry powder in it.
3) It's amazing! You actually feel better after eating it.

Intrigued? Let's get started.

Simply The Best Chicken Salad
3 cups Shredded Chicken
*If you didn't just make soup, you can boil either a whole cut chicken, or just the breasts (if you only like white meat) until cooked.
1/4 cup Roasted Sunflower Seeds (no shell)
1/4 cup Dried Cranberries
1/2 Macoun Apple, diced small
3 tblsp Extra Virgin Olive Oil
1 tblsp Curry Powder (I like Red Curry)
Salt and Cracked Black Pepper

1) Mix the above ingredients in a bowl until well incorporated, let sit for 5 minutes for flavor to marry.

2) Enjoy!

Don't you love making salads? So easy! I felt very Emeril, as though I needed a BAM! when I threw my sunflower seeds into the bowl.

I had just came back from the gym, and this is just what the doctor ordered. I got a full serving of fruit (I made a bowl out of the other half of the apple), lean protein, healthy fats (olive oil is SO good for you), and fiber.

And, if that isn't enough to convince you, imagine the savory curry and chicken, combined with the sweet apples and cranberries, and the salt... then there's the crunch from the apples and the sunflower seeds... I can hardly contain myself. It's like a tasty party.

Simply the best.

Sauteed Bok Choy and Shittake Mushroom Caps... Buddah's Delight!

2009-10-27T12:58:00.007-04:00

Asian culture was a huge influence in my upbringing. My Aunt Debbie is my mom's sister. Growing up, she was one of my favorite people (still is). I knew her as being elusive, enigmatic, and adventurous. For the first chunk of my memory, she was living in Hong Kong. I don't remember exactly how long she was over there, I believe she was working for a bank. I do remember getting pictures in the mail, the best and most creative birthday presents ever (know anyone else who learned to use chop-sticks at the age of 4 with a Hello Kitty set?), and being completely enthralled in her bi-annual visits. She taught me as much as a 4-10 year old could absorb. I loved eating at Dim Sum restaurants with her, just to hear her order in Mandarin. She'd also pass along recipes she learned over seas, my mom had some too, and our home-made Chinese dinners were always my favorite meals.

We still make them frequently, and I've held on to most of the recipes, as well as branching out in to other Asian cuisine. My favorite times are visiting Debbie up in New Hampshire. We sit on the dock in the morning and plan a huge Chinese feast. I can remember piling in to her car and trucking down to Boston in the dead of winter to hit up the markets in China Town. Star Anise? Check. Szechuan Peppercorns? Check. Chicken Feet... ugh, check.

I promise there are no chicken feet in this recipe.

Sauteed Bok Choy and Shittake Mushroom Caps
1 Head of Bok Choy, chopped in to 1" pieces
(if Bok Choy isn't available, Chinese Cabbage will give you a similar flavor)
2 containers of Shittake Mushrooms, stemmed
2" of Fresh Ginger, pealed and chopped into sizable pieces
2 cloves Garlic, smashed and loosely cut
2 tblsp Vegetable or Peanut Oil
2 tblsp Sesame Oil
4 tblsp Soy Sauce

1) Over medium heat, heat vegetable oil in a large skillet or wok. Add the ginger and garlic and saute.

2) Once the garlic begins to brown, add the bok choy. Saute until the leaves begin to wilt.

3) Add the whole mushroom caps. If they seem too big to you, you can slice them in half, but there's something great about those big mushroom pieces. Add the sesame oil and sautee the vegetables until the mushroom caps are soft.

4) Finally, add the soy sauce. Just stir the vegetables until they are lightly coated. Transfer to a bowl and enjoy!

Tip: This dish takes less that 10 minutes to cook, so you want to make this last.

I'm sure I've said this before, but there are just some foods that make you feel good for having eaten them. This is one of those instances. Bok Choy is one of those veggies that stays crisp and flavorful and holds a lot of refreshing flavor, even after you cook it. Shittake mushrooms have this wonderfully earthy, meaty, flavor. They are by far one of my favorites. This is such a good vegetable dish to compliment any meal, and it's easy to make. I usually make it with a good piece of marinated steak or home made dumplings!

Yum! No forks allowed!

It's Vichyssoise, Sir. It's supposed to be cold.. or not?

2009-10-13T21:28:00.002-04:00

When I was a kid I used to spend a lot of time at my Grandma Crowley's house. I always looked forward to the summer because her lawn would become riddled with onion grass. One of my favorite things to do was to pluck the little onions, which I quite vividly remember always grew around the gazebo and behind the hydrangeas. I was like a pig with truffles when it came to onion grass.

I was caught, on more than one occasion, with the stem hanging out of my mouth -- which was probably not the best idea. Man, I loved that onion grass. I remember my grandma telling me that I could make Onion Soup... I couldn't think of anything that could possibly be better than onion soup. So, in the summer, I'd sit there with my sand-castle bucket filled with luke-warm water stirring onion grass. I didn't really get why she wouldn't let me use warmer water.

Thank God for adulthood. I still think about sitting in the sun behind the hydrangeas, picking onion grass, every time I cut open a leek.

I like to keep it in the family in this recipe, the onion family. Potato Leek Soup is one of my favorites, especially when the weather gets colder. In the warmer months, I eat it cold and call it Vichyssoise which is equally (if not more) fantastic. Traditionally, Vichyssoise is served cold... I like it hot, too. I think its just a question of semantics. If it's hot, it's potato leek. Cold = Vichyssoise. Either way, its taste is heartwarming.

Potato Leek [Vichyssoise] Soup
3 Leeks, chopped
1 Shallot, minced
5-6 Cloves of Roasted Garlic
2 tblsp Butter
2 cups Chicken or Vegetable Broth
2 Bay Leaves
1/3 cup half and half
Salt
Black Pepper
Water

1) In a medium sauce pan melt the butter over low heat, add the shallots and one bay leaf. Saute until the shallots are soft and sweet.

2) Add the chopped leeks to the pot and cook until they are soft, about 10 minutes, remove the bay leaf.

3) Add roasted garlic, potatoes, and stock. Turn heat to high to bring to a boil and then reduce to a simmer. Add the second bay leaf and keep the lid on the pot.

4) As the soup cooks down and thickens, add liquid to keep it the right consistency, alternating broth and water. Cook until the potatoes are soft.

*Something to keep in mind is that potatoes absorb salt, so you'll definitely need a generous amount. Just make sure you are tasting as you go.

5) With an immersion blender, puree the soup. Add salt and pepper to taste, let cook for 10 more minutes.

6) Add half and half after the flavors have settled. Serve hot or cold!

Behind the Dinners: Meatloaf

2009-09-16T20:42:00.011-04:00

They say that the way to a man's heart is through his stomach. To be honest, I think I have coerced most of the friends that I have in to letting me cook them a meal at one point or another. You know, to seal the deal.

I honestly can say, however, that never does Jim look at me more adoringly than when I am pulling a one-pound, zestfully seasoned log of ground beef out of the oven. There is something about this phenomenon that is tried and true. What is it about meatloaf that so captivates the men in our lives? Is there something in the glaze? Is there an unknown pheromone reaction that occurs when the ground beef and the egg meet? Oh no, I would have my money on their mommies.

Meatloaf is like a default setting for home cooking. Very basic, always satisfying, goes with everything. This is why so many men have been fed innumerable slices of this delicacy in their childhood. Home late from school? Meatloaf. Running off to soccer practice? Meatloaf. What am I supposed to cook on a Wednesday? Meatloaf. Meatloaf brings them back to the warm comforts of home, to the caring arms of their mothers. Decidedly, meatloaf is the Oedipus Rex of home cooking. Importantly, a secret weapon in any respectable arsenal.

Basic Meatloaf
1 lb. Ground Beef
1 Egg
3 tblsp. Worcestershire Sauce
1/2 Yellow Onion, finely chopped
Salt and Pepper

1/4 cup Ketchup
2 tblsp. Worcestershire Sauce
2 tblsp. A1 Steak Sauce
2 tblsp. Brown Sugar

Preheat oven to 350*f.
1) In a bowl, mix together the beef, egg, worcestershire sauce, onion, and a few cranks of salt and pepper.

2) Kneed together until thoroughly combined and shape into an oblong loaf, about 1.5" thick. Place the loaf on to a grate in a pan lined with tinfoil.

3) In a small bowl, mix together ketchup, Worcestershire sauce, A1, and brown sugar until uniform and thoroughly combined.

4) Glaze the top of the meatloaf with about 1/2 of the sauce, and bake in the oven for about 20-30 minutes.

5) When the meatloaf is basically done (after 20-30 minutes) and juices are running clear, add a second layer of glaze to the top. Open the oven and turn it to broil on High.

6) After 10 minutes or so (when the sauce is thick and mostly set) pull the meatloaf out. Let it sit for 5 minutes or so before eating.

Amazing, isn't it? It's astonishing how something so simple -- primal, even -- could bring so many people so much joy. If you're savvy, you'll make mashed potatoes and a salad to go with it. If you want the entire world to explode, you'll make mac & cheese instead of potatoes, totally nix the greens, and add a brownie.

There you have it, the Holy Grail of "mom's cooking". Keep it close, keep it safe. Good luck, and Godspeed.

Praise the Yucca

2009-09-07T15:14:00.010-04:00

Behold the yucca root:

Yucca is a root vegetable native to arid environments in the North, Central, and South Americas, as well as the West Indies (or so Wikipedia tells me).

This is what I know about yucca:

1) Yucca chips are in the assortment of Terra chips that I enjoy so much.
2) Yucca is cooked the same way as potato (you can even mash it!)
3) I love yucca fries.

It was at Jim's request that I made yucca fries to go with our roasted chicken the other night. I thought it was a great idea because they're easy to make, you can dress them up, and they were still elegant enough to compliment my roasted chicken with thyme and bacon a la Tyler Florence. I made enough for Jim and I to eat with dinner, and then turned the remaining yucca in to chips.

Yucca Fries
1 Yucca Root
2.5 cups Vegetable Oil
1 tblsp Salt
2 tsp Pepper
1/4 cup Grated Parmesan Cheese

1) With a potato peeler, peal the skin off of the yucca root.

2) Cut the Yucca down the middle lenghthwise, and then in to strips 1/4"-1/2" wide and 4" long.

The thinner the fry, the more crispy it'll be. The wider ones will be a little softer. If you cut them smaller than 1/4" they tend to get too crispy to eat, and if you cut them larger than 1/2" inch they take longer to cook. So, there's a method to my madness.

3) In a medium, deep sided pot, heat vegetable oil until it reaches about 300*f on a fry/candy thermometer. Drop in the fries about 10 at a time. They will come to the surface, and once they're golden brown remove them with a slotted spoon. Drain on a paper towel.

4) In the meantime, mix the salt, pepper, and cheese together on a piece of wax paper. Roll the fries in the seasoning while they are still warm.

5) Serve 'em up!

They yucca itself is a little peppery, which complimented the savory roasted chicken so nicely. The Parmesan cheese gave it a little body, and the salt... well, let's face it. A fry isn't a fry without some salt. Even a gourmet fry. They are healthier for you than regular fries, easy to make, and so tasty! They are really quite addictive.

P.S. That 2007 Red Bicyclette Chardonnay in the background is a great deal. It complimented the dinner so well. It is very smooth, subtly fruity, and for under $15 I was pleasantly surprised! Thanks to Paul (our third romantic diner) for the recommendation! It is always good to take a European with you when you go wine shopping.

Happy Birthday to Three!

2009-08-28T13:50:00.004-04:00

A year ago today I posted a little ditty about the idea behind Romantic Dinner for Three, and a savvy Thai Red Curry recipe. Since then there have been many tasty recipes, lots of great feedback, and over 100 regular subscribers! Not bad for an on-the-fly idea! Between our Facebook Page, Blogger, and Twitter, this project has been slowly but surely picking up steam, and I'm so happy for it!

To celebrate our 1st Birthday, I thought I'd make a Chocolate Mousse. Whenever I say "chocolate", I always think of my Grandma Crowley who, despite her thick Queens accent, always pronounces it "CHUK-ah-LATTE", as though she had just stepped off a ship from the motherland.

I've never been a big cake person, I' need to be in a very selective mood for ice-cream, but I can't EVER say no to Chocolate Mousse.

Chocolate Mousse

3 oz. Unsweetened Baking Chocolate
1.5 cups Heavy Cream
1/2 cup Sugar

1) Heat 1" of water in the bottom of a double boiler.

2) In the top of the double boiler, melt the chocolate (cut in to at least 1/2 oz. pieces).
*Don't have a double boiler? Cool, me neither. Just use a regular sauce pan, and place an aluminum mixing bowl on top!

3) In a large mixing bowl, whisk the heavy cream and sugar until medium peaks form.

4) Mix up the melted chocolate to make sure it is melted and smooth all the way through. Remove it from the heat and quickly whisk in 1 cup of the whipped cream. Mix it until it is thoroughly combined, smooth, and uniform.

5) Add the mixed chocolate and cream to the rest of the whipped cream. Fold it together until mixed completely and there aren't any lumps!

6) Let it chill out for 3 hours.

VOILA!

Isn't it amazing? It's so easy, yet when you go to restaurants it's like this super special delicacy.
"Should I get the mousse? I don't knowwwww... Well, it is a special occasion!"

This recipe goes a long way, because it is rich and decadent, and luxurious, and wonderful to share with people. Put it in little parfait glasses, pretty bowls, ice cream cones, cupcake foils... It's very versatile as far as presentation goes, and oh so, so good.

Like Romantic Dinners?

2009-08-26T17:37:00.004-04:00

See what's cooking outside of the kitchen!

http://www.jennifercrowley-adhd.com

Striped Bass: Two Ways!

2009-08-24T11:45:00.018-04:00

Oh, it feels good to be back! After my family and friends caught over 200 POUNDS of fish while vacationing in Block Island, we were not quite sure what to do it all. While the fisher-folk were bringing in their catch, my mom, our friend, Brenda, and I were brainstorming about what to do with it all.

Sell it? Eh.

Perhaps we could give it to a restaurant and have them cook it for us... but who wants to pay for a dinner that they caught?

Then I had an idea: Why not have a last hurrah at our house in Fairfield and cook all of the fish. With that quantity the possibilities would be endless! It was settled. I started planning what I was going to do with these fish, while my mom took the helm with the rest of the sides.

Most of the fish caught were Striped Bass. Bass is such a delicious, meaty, light, white fish that you don't want to overwhelm with too many cumbersome add-ons. My mom prepped the Bluefish to be roasted with bacon, and I decided on Striped Bass with a Mango Puree, and Lemon Poached Bass.

Grilled Striped Bass

2 Striped Bass Fillets, scaled
4 cloves Garlic
1/4 cup Olive Oil
1 tsp Dijon Mustard
2 tsp Salt
2 tsp Pepper

1) In a food processor, combine garlic, oil, and mustard until emulsified.

2) Brush one side of the fish with the oil and garlic, top with salt and pepper.

3) With the grill on medium heat, lay the fish oil-side-down across the grates. Be very careful when you put the fish down. The grill is hot and wherever you put that fish is where its going to stay -- it sticks immediately. You'll know when the fish is ready to flip when you can slide your spatula under the fish and it lifts without sticking.

4) While the fish is on the grill, brush the garlic oil to the other side, flip when its ready.

5) When the fish is white in the middle (but not translucent) it is ready to come off. Be careful not to over-cook the fish, it doesn't take a lot of time (maybe 8 minutes on the grill). When it's good to go, use two spatulas to lift it so it is supported and doesn't fall apart when you transfer it to your plate.

Serve with Mango Puree. That's the kicker!

Mango Puree

2-3 Ripe Mangoes, sliced
1/8 cup Red Onion
1 Chili Pepper
1/4 cup Chopped Cilantro
1/8 cup White Wine
1/2 a Lime, juiced
2 tbsp Coconut Milk
1 tbsp Extra Virgin Olive Oil

1) Puree all of the ingredients in a food processor.

DONE!

The simply grilled fish and the fresh mango puree compliment each other so well. It's one of those things that you feel good about eating, and it just tastes like summer. Its savory, sweet, and has a little kick. My ideal pairing? Have it with wild rice, a caprese salad, and a cold glass of dry white.

The grilled bass with mango puree is a great dish. If you ever want something that requires a little less attention, poaching any fish is the way to go. You just set it up and leave it be. You can even poach fish on the grill (which, ironically, is how I started my summer off). This recipe may seem a little cliche, but its always a crowd-pleaser and takes very little effort.

Poached Striped Bass

1 Striped Bass Fillet
1/2 Lemon, sliced into circles
1/4 cup fresh Dill (whole sprigs)
2 cloves Garlic, chopped
1/8 cup of White Wine (or water)
Tin Foil

Preheat oven to 350*f

1) Lay the fish out on a piece of tin foil that is 5" longer than your fillet.

2) Arrange lemon slices, dill, and garlic on top of the fish.

3) Squeeze the remaining juice in the end of the lemon on to the fish.

4) Take another piece of tin foil (same length) and lay it over the fish. Fold over two sides (make sure you fold it over a few times to prevent any leaking during the poaching process).

5) Pour the wine (or water) on to the fish and fold the remaining two sides to make a completely sealed pouch. Place the pouch on a baking sheet (in case it does leak).

6) Cook in the oven for 10-15 minutes.

The best part? You can't over cook it. An even better part? You can also just throw the pouch on the grill for the same results. That makes for one classy beach barbecue! Another super point: You can cook for your friends and you don't have to be standing over a grill or a stove the whole night, enjoy yourself!

This dish is great year-round, not to mention you can apply this poaching recipe to sword fish, salmon, and just about any other white fish. It is so good!

We had such a blast trying the different fish. In addition to the two recipes above, my mom roasted the Bluefish with bacon, and our friend, Tom Black, made the best fried fish and "hush-puppies" I've ever had. He has it down to a science!

There were lots of great sides, too. My mom made some baked clams, there was a Caprese Salad (compliments of Brenda), a refreshing salad with watermelon and feta cheese, and roasted potatoes. I think everyone had a great time. Brenda and her husband, Jim, were also kind enough to bring some Mudslide mix that brought all of us back to warm, salty nights on Block Island.

I couldn't think of a better way to celebrate one of my favorite seasons than by indulging in fresh fish, mudslides, salty air, and the heat of a grill. So, happy summer everyone! There are more recipes to come as I get back in to the groove. I hope you've all enjoyed the warm months, been thankful for the sunny days, and relish the remainder of season!

aaaand we're back! Block Island Reviews!

2009-08-22T16:14:00.005-04:00

Okay, sports fans. After this summer's hiatus, I am excited (SO EXCITED)to bring you updates galore! Okay, so the new recipes are actually coming on Monday, but man are they going to be good!

I officially said sayonara to my summer the way I have been for years, which is by spending a few days in Block Island with my family, some friends, and a Jim, on the Black Rock Yacht Club 'Anti-Cruise'. It's always a laid-back and relaxing time, where the biggest stresses are: "Am I going to tackle the hill on my bike to get to Mohegan Bluffs", and "who has the best lobster roll?" Well, before we start, the answers are "Yes" and "try 'em all".

This year something special happened. On Tuesday morning, three chartered fishing boats went out to sea with family and friends in the wee hours of the foggy morning. At 0830 hours the first boat returned full of happy men: 75 POUNDS OF STRIPED BASS CAUGHT! While preparing for my breakfast and coffee, we received good tidings from the second boat in: ANOTHER 75 POUNDS OF FISH! Stripes and Blues! By noon, all three boats were in, resulting in over 200 POUNDS of fish which yielded about 60 pounds of striped bass and bluefish fillet. HOLY ~~COW~~ MACKEREL!

So what's a food enthusiast to do? Last night we had a last hurrah with our Block Island crew to say so-long to summer and bask in all of our fishy glory. I'll save the details for Monday, when I'll be updating with Grilled Striped Bass with a Mango Puree, and Poached Striped Bass with Lemon and Dill recipes! Sound fun? Well it was.

Now that we're hungry, let's talk restaurants. Every vacation is a like a test. We go to different places to eat; we see what we like and what we don't; and we separate the good deals from the rip-offs.

Let's start with Champlain's Marina - This place advertises itself as a "resort", but we've been avoiding it like the plague since I was a ten-year-old. They have a movie theater, a restaurant, "bumper boats" (aka inner-tubes with dingy engines), and a small arcade. It's also the most crowded, noisiest place on the island, and not worth the effort. We ate at the Dockside Restaurant for lunch one day. The food was average, and after spending $13 Dollars on Fried Calamari w/Mango Coulis that tasted like rubber and honey-mustard, I found myself requiring a second lunch a few hours later.

If you're looking for a decent sit-down lunch, your best bets are the Tap and Grille at the National Hotel, or the Harborside Inn's Harbor Grill, both of which give you a diverse menu, generous portions, a reasonable price, and great views of the water.

If you are looking for a place to dock or moore your boat, I'd always recommend Payne's Dock in New Harbor. It's a friendly place that feels like home. It is less noisy/crowded than Champlain's, they have a bar, "Burger Bar" that serves lunch and dinner, and a snack bar that makes great clam cakes, lobster rolls, and by far the best homemade donuts I've ever eaten. There are also fishing charters, bike rentals, and kayak rentals near by. It's also a close walk to...

The Oar! The Oar is always crowded, but a good experience that everyone should do once. If you don't feel like waiting for a table for dinner, make sure you hit the bar for one of their famous Mudslides. Hang out in an adirondack chair overlooking the harbor, life doesn't get much better than that! They have great fish and they are reasonably priced.

We did dinner one night at Ballard's Inn ... lobster dinner to be exact. Located almost literally on the beach, we sat outside and watched a great sunset. They offered a fantastic spicy calamari dish, a very well done baked scrod, and the lobsters were cooked to perfection. Not to mention a raw bar with local shellfish. Prices were good. Not to mention, with 30+ people in our party, they were accommodating enough to make separate checks, and they got every order right. It was like Christmas.

As far as night life goes, it isn't a trip to the Block without a visit to the Yellow Kittens. A local bar with live music regularly and a good crowd. They have great beer on tap, too. I did get made fun of once for ordering a dark-n-stormy, but I won't hold it against anyone. I hear they have the best New Years party on the east coast, and I tend to believe it.

We played our mini-vacation fairly low-key. We dined casually, not venturing very far outside of tee-shirt friendly zones. The fish on the island is so fresh. If you're looking for a really special night, I'd encourage you to visit the restaurant at the Hotel Manises, which is a five star meal and accommodation from wherever you stand.

The best part is that Block Island is a great place to go in the last days of August and the beginning of September. First of all, the crowd coming off of the ferry isn't as big, so the island isn't as crowded. It's still warm enough to walk around, even in the fall. Most of the stores and restaurants are still open, and the rates are lower.

I personally wish someone could lend me a cool $3 million so I could build a house. I know those cheesy commercials advertise it as the "Bermuda of the North", but take it from someone who's been to Bermuda -- it's a good place to spend some time!

Rigatoni with Sausage and Wine-Truffle Sauce

2009-06-17T13:27:00.005-04:00

Jim is still away, so I've been struggling to make Romantic Dinners for Me. This is a great dish, and you can really make it to order.

I don't have a quirky story for this one. It's a go-to recipe. My mom made a variation of it all the time at home, and I basically ran with it. It's easy to make, tastes fabulous, and people usually love it. It's wonderful fresh, and just as good left-over. There is a lot of depth of flavor, and you can play around with what you put into it. GO!

Rigatoni with Fennel Sausage and Wine-Truffle Sauce
1 package of Sweet Sausage (with Fennel Seeds)
1 bunch Fresh Asparagus
1 pint Cherry Tomatoes
1 tblsp Butter
1 Clove Garlic, chopped
1 medium Shallot, sliced thin -- against the grain
1 cup White Wine
1/2 cup Chicken Stock
1/2 tsp Truffle Oil

1 lb Rigatoni, cooked al dente -- save 1/2 cup pasta water before draining

Preheat oven to 350*F

1) Cook sausage on a sheet in the oven for 15-20 minutes. You don't want to cook them all the way through, you just want them to firm up. It's okay if they're a little pink on the inside. This makes it easier to cut them.

2) Remove sausage, place asparagus on the same pan (whatever grease came from the sausage will cook the asparagus). Cook for 10 minutes -- they should be slightly softened, but still firm, and bright green.

3) Cut the sausage in to 1/2-inch pieces. Quarter the asparagus, disposing of the last quarter (the thick stem).

4) In a saute pan, melt butter over medium heat. Add the garlic and shallots, cook until they are soft and begin to caramelize.

5) Add the sausage in one layer, brown each side.

6) De-glaze the pan with white wine. Add pasta water, chicken stock, and truffle oil. The starch in the pasta water will help the sauce thicken. Let this cook down for 5 minutes or so until it begins to thicken.

7) Add the whole cherry tomatoes and pasta to the pot, cover and cook until the tomatoes burst. Stir occasionally to make sure that the pasta is coated and cooking... about 5-7 more minutes.

* If your sauce seems to be cooking down too fast, you can alternate adding more liquid to it. The chicken stock will add some body to the sauce, the wine will thin it if it gets too thick.

8) Once the tomatoes burst, gently squish them down so that they break a little bit. Add the asparagus, stir, and let all of the flavors settle for a minute.

9) Serve it up in a big pasta bowl! Have some freshly grated parmesan cheese to top it off.

This dish is such a home run. It's great because it's easy to adjust the quantity, so you can make it for two, or twenty! You could even go nuts and serve it with the Roasted Garlic Bruschetta. Try it my way, and play around and see how YOU like it!

Here we go!

2009-06-12T12:27:00.003-04:00

So, there are some good things in the works!

1) You might notice that up in your little address bar that the domain has changed! I finally took the plunge! We are now located at www.romanticdinnerforthree.com. Don't worry, good ol' blogspot will still get you there.

2) Romantic Dinner for Three now has a Facebook Page! I thought this would be a great way to make Romantic Dinner more interactive. Post questions, see what's cooking, make requests, leave some love, and show me your romantic dinners!

3) Hopefully some new web development will be in the works soon! I want you to be able to search recipes through some nicely organized archives, and make the site more professional and appealing.

4) Don't forget to add Romantic Dinner if you are on Twitter!

Yay!

Sunday Roast (Photo)

2009-06-11T22:51:00.004-04:00

Hi, all! I don't usually mix business with pleasure... or pleasure with pleasure? Anyway, the photograph below has been submitted to the Gender Roles category at JPG Magazine. It is a tongue-in-cheek commentary about stereotypical expectations of the female gender. I have so enjoyed seeing what messages people are taking from it. A picture really is worth 1,000 words!

If enough people vote for it, it will be printed in the next issue of the magazine. It has already had a great response. I think has a shot!

Vote HERE

Summer Pot Roast

2009-06-11T22:11:00.005-04:00

While perusing the grocery store for meal ideas the other day, I happened to notice that top-round roasts were on sale. "Too bad it isn't the middle of winter," I thought. Truly, there is nothing better than a soupy, chock-full-of spuds, pot roast on a cold, dreary day. But... pot roast in the summer?

Well, despite being June, these days have certainly been dreary. With a Betty Crocker/Stepford Wives image in my head for an upcoming photo competition in Gender Roles, I thought I'd indulge my crummy weather instincts and go full steam ahead with the roast. My excuse? It's a prop!

After seeing some fresh herbs and great looking carrots, I had a great idea for a prettier, more warm-weather version of my favorite pot roast. Good for the picture, better for my belly.

Summer (Pot) Roast
1 Beef Roast
2 Cloves Garlic, minced
1 1/2 cups Burgandy (or other heavy red wine)
Remember: Quality ingredients go a long way!
5 Medium Carrots, cut diagonally in half
5 Red Potatoes, diced in to 1.5" pieces
2 Medium Red Onions, Quartered
5 Sprigs Fresh Thyme
3 tblsp Salt
2 tblsp Black Pepper
1 tblsp Olive Oil

Preheat oven to 275*f

1) In a dutch oven, heat olive oil and minced garlic over medium heat until garlic begins to sizzle.

2) Generously season the beef with salt and pepper, add to the dutch oven and sear on all sides to seal in the juices and crisp the outside (if there is a side that has more fat on it, let it cook a little longer).

3) After all sides of the beef are browned, deglaze the pot with Burgandy. The wine will bubble up and then begin to reduce rather quickly. Add the thyme sprigs and let the wine cook down for a minute or two.

You can add the thyme sprigs whole because all of the leaves will fall off the stems as it cooks.

4) Make sure that the beef is not stuck to the pan, scrape up any bits with a wooden spoon. Add potatoes, carrots, and onion to the pot (in that order). Cover with lid and put the whole pot in to the oven. You want to add the potatoes first because they'll soak up some of those good juices as they cook.

5) Cook in the oven for 1 to 2 hours until roast is cooked to taste. This timing all depends on the cut of meat you are using. You can use a meat thermometer. I set my timer for 30 minute intervals. As soon as it is tender I take it out to prevent over-cooking and drying it out.

The great thing about this roast is that the juice from the meat, the wine, and any liquid that came out of the veggies is all contained in the dutch oven. The meat stays nicely seasoned on the outside, and is tender and moist. The vegetables are so flavorful, and the thyme is fresh tasting but warms you from the inside out. It's great for this "between-the-seasons" weather we've been having.

Regardless of the season, it's easy on the eyes and tastes even better!

No Frills Frittata

2009-05-13T13:32:00.003-04:00

I think brunch foods have to be some of my favorites, because you can get away with eating them at any point in the day. The first time my mom made a frittata for dinner I thought she was nuts ("We're having eggs for dinner?"). When I realized that you could put whatever you wanted in it... well then it was a whole different ball game.

This is a go-to Sunday morning dish for me. As long as you have a few eggs and a vegetable, you're good to go. Taking after my dad, I've been known to throw in the leftovers from the previous nights dinner, but let's not get carried away.

That's exactly how I came to make the one this morning: I have eggs. I don't want fried eggs (again). I have leftover veggies and cheese from Fajita night. Kielbasa? FRITTATA!

Here we go.

No Frills Frittata
6 Eggs
1/4 cup Milk
1 tblsp Coarse Mustard (Like Gray Poupon)
1 tblsp Dried Basil
1 cup Sharp Cheddar Cheese (shredded)

2 tblsp Butter
3 Red Bliss Potatoes (sliced thin)
1 small container Baby Portobello Mushrooms (sliced thin)
1 Bell Pepper (red or yellow, sliced thin)
1/2 Red Onion (yep, sliced thin)

3 Plum Tomatos (sliced... thin)
1/2 cup Parmesan Cheese (grated)

Pre-heat the oven to 350*F.

1) In a large skillet, melt 2 tblsp of butter over medium-low heat.

2) Once the butter is melted, add the onion and peppers. Saute them (slowly) until the peppers are soft and the onions are translucent. Add the mushrooms and saute them until they are reduced.

3) Add the potatoes and turn the heat up to medium. Let the potatoes cook, stirring occasionally to let them brown. Cook them until they are al dente (if you don't want mushy taters. If you like them mushy, cook them until they are soft). Remove from heat.

4) In a medium bowl, mix together eggs, milk, mustard, basil, and cheddar cheese. Whisk until fluffy (like you were making scrambled eggs).

OKAY. So normally you would saute your veggies, etc. in an oven-safe pan (like a le creuset or cast iron pan), and then transfer the pan directly into the oven. If you don't have a pan like that (I don't), you can prep your filling, mix it with the egg, and then put it in a greased pie pan.

5) At this point either a) add the egg to your oven-safe pan and stir slightly to incorporate. Or, b) add the sauteed veggies to your egg mixture and stir to incorporate. Then transfer the contents of the bowl to a greased pie pan.

6) Lay sliced tomatoes around the top of the frittata. Sprinkle with grated Parmesan cheese.

7) Cook on the middle rack of an oven for 20 minutes at 350*f. Increase the temperature to 400*f and cook for an additional 5 minutes. Once the cheese begins to brown, remove from the oven and let cool.

(Frit)TA-DAAAAA!

Can You Dig This Jam (Cookie)?

2009-05-07T13:51:00.005-04:00

I've always had a soft spot for thumbprint cookies (or any excuse for eating jam). A while back I discovered that Ina Garten has the best dough recipe. I've made a few small alterations to make it do what I wanted to in the oven. Because the dough is so easy, I always thought it was kind of a cop-out to just put some Smuckers in those suckers. I'm a sophisticate, right?

So I've developed a really phenomenal Mixed Berry Jam (if I do say so myself) to liven up this cookie party. It uses four different kinds of berries, fresh OJ, and Ruby Port for a complex sweetness that will make your mouth water.

Jim Says: "Those cookies are really good, I ate one last night."
(I've literally caught him munching on them all day).
I may have had one with my coffee this morning for breakfast.
They are ridiculously irresistible.

So first, prepare the jam.

Port-Berry Jam
1 cup Ruby Port
1/2 cup Raspberries
1/2 cup Blackberries
1/2 cup Blueberries
1/2 cup Strawberries (quartered)
1/2 cup Sugar
2 tblsp Apricot Jam

1) In a small sauce pan over medium-high heat, combine the port, sugar, berries, and jam.

2) Bring to a boil, reduce to medium-low heat.

3) Simmer/reduce, stirring frequently. Cook until the jam becomes syrupy. Remember that it will thicken when it cools, a candy thermometer should read 225 degrees Fahrenheit.

4) Transfer to a small bowl and cool in the fridge.

Trick: To get my jam to cool faster, I filled a larger bowl with ice-water and set the small bowl with my jam inside it. I whisked the jam to help the heat escape. It was cool enough to work with within 10 minutes!

Thumbprint Cookies
2 sticks Butter
1 cup Sugar
1 Egg Yolk
3 cups Flour
1 tsp Salt
1/4 cup Port-Berry Jam
1 Egg (whipped) + 1 tblsp Water for Egg Wash

1) With an electric mixer, cream the butter, sugar, and egg yolk.

2) Gradually sift in Flour and Salt, mixing on low.

3) Once the dough is thoroughly combined, place it on a floured surface and roll in to a disk. Wrap in wax paper and cool in the fridge until ready to use, a minimum of 30 minutes.

after it cools...

4) Break off pieces dough and roll them in to 1-inch balls. Place the dough-balls on to a cookie sheet.

5) Take your 1/4 tsp measuring spoon, and use the back of the spoon to make an imprint in to each cookie.

6) Brush each cookie with the egg wash.

7) Fill the indentations with 1/4 tsp of jam each.

8) Bake at 350*F for 20-25 minutes!

VOILA! These are some good cookies! The dough is buttery and subtle, and then you get punched with this great jam. You can use jarred jam, but I'd encourage you to try the above recipe at least once, it's easier than it sounds (and I could eat it with a spoon)! Plus, it always sounds good when you slip into a conversation that you made your own jam!

Spin-Art Rangoons

2009-05-06T20:09:00.006-04:00

I don't think that I'm alone when I say that I could probably live off of spinach-artichoke dip. It never ceases to amaze me that the two foods that freaked me out the most in my childhood now comprise one of my favorite appetizers.

Now I've made spinach-artichoke dip many a time, always with the same end result: A delicious treat that is never cute to eat. A natural-born slob, it usually ends up falling off the chip and in to my lap. I love having meaty chunks of artichoke in my dip, but alas this makes smoothe dipping a near impossibility.

Last time I was in the food store, a solution came to me like a vision. Wanton wraps. These "rangoons" of sort are the perfect way to serve this great dip. The wrap gets golden and crispy, the dip gets hot and melty, and your lap stays clean. This treat also steps up your hors d'oeuvre repertoire. Lastly but definitely not least(ly?), they very simple to make.

They look pretty, taste great, and don't require a fork. What more could you want?

Spinach Artichoke Rangoons

1 bag Baby Spinach, chopped
1 can Artichoke Hearts (in water), chopped
2 tblsp Extra Virgin Olive Oil
3 cloves Garlic, minced
1 cup Ricotta Cheese
1/4 cup Parmesan Cheese, grated
1 cup Cream Cheese
1 package Wanton Wrappers (can be found in the organic/vegetarian section)
1 small bowl of Water
1/4 cup Canola or Vegetable Oil (for frying)

1) In a large skillet, over medium heat: heat olive oil and minced garlic until the garlic becomes fragrant and begins to crisp.

2) Add spinach and saute. The spinach will reduce (a lot). After it wilts, add the artichoke hearts. Cook until they are soft.

3) Transfer spinach and artichokes to a medium bowl. Add ricotta, Parmesan, and cream cheese. Mix thoroughly, let cool to room temperature.

Now for the fun part.

4) Take one wanton and lay it flat on your surface. With the water, wet the edges of the wanton.

5) Spoon a tablespoon of the dip in to the center of the wanton.

6) Lay a second wanton over the dip and seal the edges.

Repeat these steps until all of your rangoons are prepped.

7) Heat oil in a medium frying pan over medium heat. When the oil is hot enough (I test by spritzing water in it and seeing if it spits), add the rangoons. Fry until golden brown on each side, let drain on a paper towel.

(My apologies for the photo quality. This was a very spontaneous project and I only had my phone on hand)

These little treats are so warm , cheesy, creamy, and crispy; a textural experience for your mouth. They are so flavorful and the filling goes a long way. I'm sure I'll be busting these out at parties for years to come!

Some Things Are More Important Than Food.

2009-04-21T11:45:00.001-04:00

Dear Perez Hilton,

I am a supporter of gay marriage. I am a believer in equal rights. I am also a supporter of the freedom of speech. You know, that little thing known as the First Amendment, on which you have made your dubious career. While I do not agree with Miss California's views, I do support her right to have them. Due to your presence at the Miss America pageant, and your question, Miss California lost the crown, and maybe she should have. Your question was fair and concise. But I especially like how you phrased "why or why not" at the end, and left out the part where if she didn't agree with you, you would drag her name through the mud and villainize her internationally.

You take pride in your ability to "make or break" a person's career with a few swift strokes of your keyboard. I don't know that anyone would deny that you have a disproportionate amount of media sway. Perhaps you should consider that before lambasting a person just because they don't agree with you. You speak of justice, equality, and America. I'm not sure where "think like me, or I'll throw a tantrum" fits in to that.

I expected better from a self-described proponent of equality.

XoXo,
Me.

Hold The Phone...

2009-04-15T11:17:00.003-04:00

Did anybody notice...

...that the roasted chicken and roasted pork recipes were sort of similar? Let me break it down:

When roasting, the garlic/thyme/rosemary trilogy is a fail-safe. It goes great on almost anything.

They key in the pork recipe was the marinade. The addition of wine (or a vinegar) actually started breaking down the pork before we stuck it in the oven. It really permeated the meat and infused it with great flavor. This also helps in the 'juicy and tender' department. The herbaceous crust adds a little more bang for your buck. You could marinate boneless-skinless chicken breasts in the same manner with great results.

With the chicken, the oil was infused with the spices. When cooking bone-in chicken with the skin on, it's really important to use a fat (like oil or butter) to crisp the skin. Otherwise, you're going to end up with rubbery skin which isn't very appetizing. I prefer to cook chicken this way because the skin and the bone actually help keep the chicken from drying out.

I have so many more great roasting recipes to come, but if you're just getting interested I'd encourage you to try these methods. Feel free to e-mail if there are any more questions!

Triple-Threat Pork Tenderloin

2009-04-14T11:08:00.009-04:00

Now, hear me out. I've said in the past that I am not the biggest fan of pork products (outside of the context of bacon, of course), but I am starting to see the light.

I made pulled pork for Jim and Paul one night, and I bought too much tenderloin (Paul somehow convinced me that we would need 2 lbs. of pork each). I stuck one in the freezer with the intention of giving it away, since I never planned to use it.

Given the recent economy and my continuing education, I've been making strides to be a savvy spender. Last week I realized that I had the tenderloin in my freezer, and it didn't make any sense to go out and buy something else for dinner. I had vague memories of my mom buying tenderloin that had been roasted and encrusted in herbs, and that got my wheels turning. The end result was a juicy, tender, lean, savory tenderloin with BIG flavor. It is elegant and impressive.

I have been converted. Pork-done-right is great.

Triple-Threat Pork Tenderloin

First marinate the tenderloin for 30-minutes to 1-hour using the following:

Triple-Threat Marinade:
2 cloves Garlic
5 sprigs Fresh Thyme (or 1 tblsp. dry)
2 sprigs Fresh Rosemary (or 2 tsp. dry)
1/4 cup White Wine
1/4 cup Extra Virgin Olive Oil

1) Combine above ingredients in a food processor until incorporated and well chopped.
2) Marinate meat in a seal-able freezer bag.

When the pork is done marinating, remove it from the bag and dry it off using a paper-towel. Now on to Threat #2. (Preheat your oven to 400*f)

Herb Crust:
5 sprigs Fresh Thyme
3 sprigs Fresh Rosemary
1 tsp Black Peppercorns + 1 tblsp Cracked Pepper
2 tsp ground Sea Salt (or table salt)
1/4 cup Olive Oil

1) With a mortar and pestle, grind together thyme, rosemary, and peppercorns. This breaks them up and releases herbaceous goodness,
2) Next, with a brush, coat the tenderloin lightly with olive oil.
3) Lightly sprinkle the pork with cracked pepper and salt.
4) With the herbs ground in the mortar and pestle, use your hands to coat the tenderloin, pressing them in so they sit closely on the meat. The oil kind of works like a glue, and is the component that's going to make the outside nice and crispy (since tenderloin is a lean cut).
*Do steps 2-4 to one side at a time.

- Set up the pork on a roasting pan. If you don't have a roasting pan, line a cookie sheet with tin foil, and use a rack so that the pork won't be sitting directly on the pan. Lightly tent the pork with foil.

- Keeping the oven rack in the middle, place the pork in the oven and roast it for about 10 minutes, remove the foil and roast it for another 10 minutes or so (until a meat thermometer reads 150*f or juices run clear when you cut in to it). The inside shouldn't be pink or raw looking.

- Remove the foil and let it broil on high for 5 minutes to brown the crust.

- Flip the tenderloin over and broil for another 5 minutes to brown the other side.

- Remove from the oven and let it sit for a few minutes before serving.

This pork is so good, it might even be one of my new favorites. Jim and I finished almost the whole thing by ourselves, and I couldn't help but snack on it the next day. It isn't hard to make and it's so flavorful that there is no need to pull out any crazy tricks for the rest of the meal. I made steamed green-beans and couscous to compliment this dish. It's definitely one I'll be making again soon!

Crispy Broiled Chicken

2009-04-02T12:46:00.005-04:00

For as long as I can remember, baked/broiled chicken has been one of my favorites. It was not, and is not, uncommon to see my mom, my two sisters, and I, fighting over which piece had the crispiest skin with the most seasoning.

Well, I'm In all of my glory because Jim thinks the skin is gross. Know what that means? I get all the crispy pieces I want!

This is one of my favorite ways to eat chicken, it cooks slowly on the bone so it stays nice and moist. Then, for the last 15-20 minutes you pop it to broil to crisp it up. Who says you can't have the best of both worlds?

Broiled Chicken
1 Whole Chicken - Skin On, separated in to breasts, wings, legs, and thighs
**You can also purchase the pieces separately.
1/4 cup Extra Virgin Olive Oil
3 large Garlic Cloves
2 tsp Rosemary
2 tsp Thyme
1 tsp Cayenne Pepper
Salt and Black Pepper to taste

Preheat oven to 325 Degrees

1) On a baking sheet arrange the chicken in to an even layer, skin side up.

2) In a food processor, combine olive oil, garlic, rosemary, and thyme. Pulse a few times to mix.

3) With a pastry brush, brush a generous layer of oil and spices on to each piece of chicken. Sprinkle with cayenne pepper, salt, and cracked black pepper.

4) Cover loosely with tin foil. Bake in oven, covered, for 20 minutes.

5) After 20 minutes, remove foil. Turn heat in oven up to 375 Degrees, and bake for about 10 minutes more minutes, until the skin begins to look golden-brown.

6) Once the chicken begins to brown and crisp, switch the oven to Broil on High. You won't need to move the rack. The real purpose here is just to make that skin nice and crispy, and seal in the juices. Watch carefully to make sure that it doesn't burn!

7) Once you're nice and crispy, pull the chicken out and let it settle for a few minutes before serving.

Bon Appetite! This chicken is so flavorful and savory. It's makes a great dinner, and is relatively inexpensive to make. It also makes for great chicken sandwiches the next day. I served mine with a wonderful salad and wild mushroom risotto. It would also go great with some sauteed vegetables and wild rice... the possibilities are endless.

Good News Bears!

2009-04-01T10:19:00.002-04:00

Well, I'm excited.

Per usual, this morning I rubbed my eyes awake, stumbled wearily downstairs, made some coffee before acknowledging anything else, and checked my blog stats...

Wow.

Yesterday, Romantic Dinner For Three TIPPLED it's daily hit record. Not only that, but we had substantial hits from over 25 different countries.

You folks must really like salad.

I wanted to thank everyone for their support. Keep your eyes peeled! There's more to come!

Sort-of-Dorf Salad (Healthy!)

2009-03-31T20:16:00.004-04:00

I love a good Waldorf salad.
I needed a salad to go with the broiled chicken and wild mushroom risotto I made the other night, and a Waldorf salad seemed to be a perfect match.

Hmm, what would I need?
Apples... don't have any.
Walnuts... severely allergic.
Raspberry Jam, YE-, uh, no... no raspberry jam

I had to be resourceful, and the results were phenomenal. I liked this salad better than any Waldorf I've ever had. It was fresh tasting, not too sweet, and complimented my savory dinner perfectly.

Sort-of-Dorf Salad with Apricot Vinaigrette

For the Vinaigrette:
1 tsp. Red Wine Vinegar
2 tsp. Apricot Preserves
2 tsp. Dijon Mustard
1 tblsp. Extra Virgin Olive Oil

1) Whisk ingredients together in a small bowl.
**You can finagle this to suit your own taste. If you think it's too sweet, add a little more mustard. If you think it's too vinegary, add a little more olive oil.

For the Salad:

I used Olivia's Organic mixed greens (which includes: spinach, frisee, radicchio, arugula, and lettuce).

Add: 1/4 cup Shelled Sunflower Seeds (toasted)
1/2 cup Dried Cranberries

Dress and toss with Apricot Vinaigrette to taste.

The sunflower seeds give it a little crunch and a subtle nutty flavor. The dried cranberries are a really nice substitute for apple, because they're sweet and a little sour. The apricot vinaigrette is actually less sweet than a raspberry vinaigrette and has a nice fresh flavor that compliments the rest of the salad nicely.

I'm sure this salad will have a permanent place in my kitchen.

Beef Goulash (Healthy!)

2009-02-24T19:45:00.006-05:00

In August of 2007 I had the distinct pleasure of accompanying the Porteus brothers on a trip to Eastern Europe. Jim's brother Sam was in the Czech Republic teaching conversational English, and the rest of us couldn't resist jumping at the chance to visit him.

We spent most of our time in Most, CZ. We then traveled down through Prague, to Budapest, and spent a week in Slovenia before making our way back up. To date, that trip was the most fun I've had, and an amazing experience. I can't wait to pack up my backpack and a weeks worth of clothes to do it again.

Of course, I could never tread new ground without taking in the culinary experiences to be offered. Eastern Europe is a very "meat-and-potatoes" area. Most of the meals consisted of a meat with some sort of gravy and a heavy starch. We quickly became fond of knedliky (Czech Dumplings), Svickova (marinated beef and gravy), and duck dishes.

Throughout our travels, on every menu we came to glimpse upon, there was always Goulash. Beef Goulash varies a little from country to country, but essentially is a beef and red pepper stew. Not only does this warm my bones in the winter, but it takes me back to those wonderful times I had with Jim and his brothers gallivanting through Europe.

I've tried multiple recipes, and what I've ended up with is bits and pieces of my favorite recipes, plus my own additions, ending up with a really fantastic dish.

Sam said it was some of the best goulash he's ever had, and he should know he lived in traveled through Eastern Europe for over a year (eating a lot of goulash).

Beef Goulash
7 slices Center-Cut Bacon (chopped)
3 Beef Shanks
OR
2 lbs. Stewing Beef (plus) 1 lb. Marrow Bones
2 tsp Sea Salt
6 cloves Garlic (chopped)
1 large Leek (chopped)
1 tblsp Caraway Seeds
2 tblsp Flour
4 Roasted Peppers (chopped)
3 tblsp Paprika
1/4 cup Red Wine
15 oz. Crushed Tomatoes
2 cups Beef Broth
5 Yukon Gold Potaos (cubed)
chopped Parsley

1) In a large pot, over medium heat, cook bacon until crisp. Remove from pot and drain.

2) Add to rendered bacon fat, chopped garlic, leeks, and caraway seeds. Saute until leeks and garlic are soft.

3) Add beef and marrow bones, salt with sea salt. Let cook until brown on all sides. *If using shanks, cut meat off the bone and into 2 inch cubes after browned and return to the pot.

4) Slowly add flour with a sifter, mixing intermittently to avoid clumping. Let cook for about two more minutes.

5) Add, bacon, roasted peppers, and paprika. Saute to combine.

6) Add red wine to deglaze the pot, scraping up bits that might be stuck to the bottom.

7) Add tomatoes and beef stock, turn heat to high and bring to a boil.

8) Add potatoes, turn heat to low, cover and simmer.

9) Cook covered, over low heat, for two hours until beef and potatoes become very tender. Remove bones.

10) Serve with chopped parsley.

Valentines Day Dinner II: Roasted Garlic Bruschetta (Healthy!)

2009-02-11T21:19:00.001-05:00

A great accompaniment to a dish like broccoli rabe is roasted garlic bruschetta. Essentially you roast the garlic in its bulb until the garlic becomes so soft and sweet that you can squeeze it out of it's clove. It's SO much better than butter!

Roasted Garlic Bruschetta
1 bulb Garlic
1/4 cup plus 1 tsp Extra Virgin Olive Oil
1/2 loaf Italian Bread, sliced
Aluminum Foil

Preheat the oven to 350*f
1) Place the garlic in the center of a piece of tin foil.

2) Drizzle 1 tsp. olive oil on to the garlic.

3) Close the foil around the garlic so that it is completely encased.

4) Bake in oven for 30-40 minutes until soft.

After that comes out...

5) Arrange sliced Italian bread on a baking sheet.

6) Brush each piece with the remaining 1/4 cup of oil.

7) Bake until they begin to turn golden brown (about 10-15 minutes).

Now the garlic should be cool enough to handle, and you can spread it on the bread. I like to leave the garlic in the bulb and put it in a small bowl. That way people can pick the piece they want, and the inner cloves continue to soften from the heat.

Cooking garlic like this makes a great appetizer or side. It's wonderful for parties, too, because it takes very little preparation but looks and tastes impressive. You don't have to tell anyone that the garlic did all the work!

This meal is another that takes very little effort, but will stand up to the critics. Spending Valentines Day at home? Cooking for your honey? It doesn't get much more romantic than this!

Valentines Day Dinner Part I: Broccoli Rabe and Sausage Aioli (Healthy!)

2009-02-11T09:38:00.013-05:00

This dish is one of my Grandma Leonard's favorites. She gets it from an Italian restaurant in Huntington, Long Island, called Sal D's. They know my Grandma well there, she and my Pop-pop have been patrons for years.

After Pop passed (2005), we were out visiting Grandma. Trying to decide what we wanted for lunch, Grandma said that she wanted Broccoli Rabe Aioli from Sal's. It was the first time I had ever tried it, and it immediately became one of my favorites.

With tons of garlic, caramelized nice and slowly in olive oil, sweet fennel sausage, and leafy broccoli rabe, this dish is hearty but not heavy. Add roasted garlic bruschetta, a good glass of white wine, and a few candles, and you might as well be sitting in a Sicilian bistro.

Broccoli Rabe and Sausage Aioli
1 pack Sweet Italian Sausage
1 bunch Broccoli Rabe
5 cloves Garlic, smashed
1/4 cup Extra Virgin Olive Oil
1 tblsp Red Pepper Flakes

1) In an 8x8 baking pan, cook the whole sausage in a 350 degree oven for about 30 minutes.

This first step is important. If you don't cook the whole sausages before you go to cut them for the dish, they won't hold their form and you won't be able to slice them as thinly.

2) Slice your sausages into 1/4 inch pieces.

3) In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat.

4) Saute garlic and sausage until the sausage is brown and starts to crisp.

*It is also important to keep the stove on a medium to low heat. Cooking the garlic slowly will ensure that your garlic tastes sweet, and not sharp or burnt. It also helps to caramelize the garlic, and sausage.

5) Remove the sausage from the pan.

6) Add broccoli rabe. Continuously toss with tongs in the oil until the leaves wilt, the stems are al dente, and the heads soften.

Some people cut half the stems off. The stem probably holds the most bitterness in this vegetable, but it's up to your personal preference. These flavors all compliment each other very nicely, so I tend to keep the stems on.

7) After the broccoli rabe is cooked, add the sausages and red pepper flakes to the skillet. Saute until incorporated.

Roasted Peppers (Healthy!)

2009-02-06T17:27:00.005-05:00

Ok, ok, ok. I know it's been a while, but there's been lots going on! I have some great new recipes in the works for you (goulash, hummus, and more!), and a new website is in the works! It's all very exciting, but it doesn't leave much room for posting.

Over the holidays, I got a lot of e-mails asking about appetizers and sides. In my responses I completely neglected one of the greatest antipasti elements of all time: Roasted Peppers.

If you're like me, and you have two Italian grandmothers, you eat a lot of antipasti dishes. Particularly at my Grandma Crowley's house I can rely on a hefty tray of olives, salamis, cheeses, and of course, roasted peppers.

Your typical margarita salad has fresh mozzarella cheese, fresh basil, and tomatoes. I like to use roasted peppers instead. After years of picking them up at the deli or grocery store, my mom decided to start making and jarring her own peppers. I learned the process by watching her, and was surprised to find that it's actually really easy. Now you can do it too.

Roasted Peppers

7 Red Bell Peppers, seeded and cut in half
1/4 cup Olive Oil
2 cloves Garlic

1) Preheat your oven to 400 degrees.

2) In a food processor, pulverize the olive oil and garlic.

3) Arrange pepper halves on a baking tray, fitting as many as you can.
Unless you want a designated pepper pan, make sure you line your pan. The sugar from the peppers WILL ruin your non-stick cookie sheet!

4) Brush the peppers with the garlic/oil mix so they are completely coated.

5) Bake at 400* until the peppers begin to shrivel and the skins start to burn, about 20 minutes.

6) Let them cool until they can be handled.

7) Peel off the skins.
The skins should have started separating from the peppers already, so it should not be hard to peel them. If the skins haven't started to separate, stick them back in the oven for another 5-7 minutes.

Once your peppers are peeled you're ready to go! Put them in a bowl, or a jar. They'll go great on a sandwich or by themselves. Eat them with eggplant or cheese! They are so versatile, you can't go wrong!

Another great thing: Sometimes red peppers are on sale for a relatively cheap price. Buy a ton of them! You can roast them and jar them in oil. They will have a longer shelf life, you'll stretch out your dollar, AND you'll always have roasted peppers!

Grilled Chicken Breast with Pineapple Chutney (Healthy!)

2009-01-16T12:05:00.005-05:00

The winter months are tough for many people. It's January, and that means the days are short and the thermostat is hitting single digits. I've always said I'm like a bear: I do well in the summer, but as soon as winter hits I want to eat more and sleep more, and don't try and wake me because I'll be cranky! I mentioned earlier that one of my goals this year was to keep away those winter trials and tribulations. I can attribute my success this year to getting regular exercise, letting go of unnecessary stress, and eating well. This is a great recipe to add to your Winter Survival Kit.

Grilled Chicken Breasts with Pineapple Chutney

When the weather outside is frightful, and all you can think about is what you ate over the holidays, it's time to take your brain (and your stomach) south of the equator. The flavors are fresh and zesty, the colors are vibrant, it's like Carnival on a plate! The best part? This is one healthy dish!

Grilled Chicken
5 Chicken Breasts (boneless, skinless)
2 Cloves Garlic
1/3 Cup Fresh Cilantro
1/2 Cup Lime Juice
1 1/2 Cups White Wine

1) In a food processor: Zap garlic, cilantro, lime juice, and white wine (I used a sauvignon blanc).

2) With the flat side of a meat tenderizer, beat the chicken breasts so they thin a little. No need to go overboard, they just need a few good whacks.

3) Twenty minutes before you're ready to cook the chicken, put breasts and marinade in a plastic ziploc bag to marinate. It's important not to keep the chicken in there too long, the acids in the wine and lime juice will actually start to cook the chicken a little, so keep your timing in mind.

*For this recipe, you could begin marinating the chicken when you begin simmering the chutney.

4) When you're ready to cook, grill the chicken over medium heat. Cooking them slowly over a low heat makes for juicy, tender chicken. Grill them for about 5-7 minutes on each side, until cooked all the way through.

5) Top with Pineapple Chutney!

Pineapple Chutney
(I got my original recipe for pineapple chutney years ago, and honestly cannot remember the source. I've changed a few things around and made it my own, but have to say the original mastermind of this one was somebody else.)

2 tblsp. Extra Virgin Olive Oil
1 tblsp. Cumin Seeds
1 tsp. Mustard Seeds
2 tblsp. fresh ginger, diced
1 Yellow Onion, diced
4 Jalapenos, seeded and diced
3/4 cup Tequila
1 Pineapple, chopped
1/2 cup Lime Juice
1/2 cup Raw Sugar
1/2 cup Fresh Cilantro, chopped

1) In a saucepan, over medium heat, add olive oil, cumin, and mustard seeds to the pan.

2) Saute the seeds until begin to brown. Put a lid on for a few minutes, because the mustard seeds pop and fly.

3) After the mustard seeds calm down, add ginger, onion, and jalapenos. Saute until the onions begin to soften, about 5 minutes.

4) Add the tequila to the pot, let it simmer until the alcohol cooks off. The tequila will almost completely evaporate.

5) Next, add the pineapple, lime juice, and sugar. Bring to a boil, and then reduce the heat to a simmer.

6) Simmer over low heat for 30 minutes. The chutney will start to thicken and the flavors will blend together.

7) Remove from heat and add cilantro. Salt and pepper to taste.

Aprecie!

A Good Point

Caroline wrote, "My first thought was...my family is going to love this chicken but...not with jalapenos and tequila."

Tequila and jalapenos are not for everyone, they are definitely the ingredients that give this recipe an extra kick! However, if they're not your cup of tea you can use 1/2 a bell pepper instead of jalapenos. You can also leave the tequila out!

The BEST Chocolate Chip Cookies

2009-01-14T15:56:00.006-05:00

Chocolate chip cookies are the world's favorite comfort food. They're good for sick days, snow days, holidays, bad days, and every-days.

One of the best pieces of advice I ever got from my mom was this: Bake a batch of chocolate chip cookies when moving in to a new place. It will instantly make your new digs smell like home!

With more chocolate chip recipes out there than you can imagine, it's hard to find one you can trust. The root of this cookie is the recipe that my mom has been making for as long as I have been alive (at least). Over the years it has evolved, step by step. Last week I made one final alteration to bring you the recipe below.

I am honored to present you with...

The BEST Chocolate Chip Cookie

2 cups Ground Oatmeal
1/2 cup All Purpose Flour
1 tsp Baking Soda
1 cup Salted Butter, Softened
3/4 cup Sugar
1/2 cup Brown Sugar
1 tsp. Vanilla
1 Banana, pureed
1 Egg
2 cups Chocolate Chips

Preheat oven to 350*f.

1) Combine flour, baking soda, sugar, and brown sugar in a medium sized bowl.
2) In a large bowl bowl, beat together butter, vanilla, egg, and banana.
3) Add flour mixture to butter mixture and beat on low until combined.
4) Stir in ground oatmeal with a spoon. The mixture should be thick and somewhat coarse.
5) Stir in chocolate chips.

6) On a baking sheet, use teaspoons to spoon dough into little balls on the cookie sheet. Because of the butter the cookies spread, so make sure they have a little room to grow. Make them as evenly sized as possible to keep from burning.

7) Bake at 350*f for about 10 minutes, until edges start to brown. Let cool on the sheet before transferring them to a cooling rack.

These cookies are great! The oatmeal makes them taste nutty, the banana gives them something special. They have a quintessential home-made taste and are guaranteed to brighten any day! Especially a cold day.

Need convincing?

I told my friend Mark that I was making chocolate chip cookies at work. His reply was "I don't really like cookies." I know, it's crazy. I assured him he'd like my cookies, but I wanted his honest opinion.

I sent him a couple and received a phone call within minutes to tell me how much he enjoyed them. He even called back later to say, "Jenny, I'm not pulling your leg, these are really good cookies."

But don't take my word for it, try them for yourself! Hopefully it'll be a chocolate chip recipe you'll use for years to come!

Something Completely Different

2009-01-01T16:15:00.008-05:00

And now for something completely different.

I've mentioned before that I come from a long line of "cooks". We all know the old adage, "too many cooks in the kitchen spoil the broth". For this reason, I chose to take a back seat in the family dining department for this holiday season. This turned out to be to my benefit. Sitting at the island, sipping coffee, and watching my mom and Grandma Leonard prepare our Christmas dinner always puts things in to perspective for me.

They stood above a massive beef tenderloin. I commented on the size and glanced wearily at the price tag, wondering if Success would ever allow me to prepare such an impressive piece of beef. We were not able to find a roasting pan big enough to house this thing. I noted that if we tucked the thin end under, it would fit and also cook more evenly. My grandmother agreed. My mom wanted to just cut it off, but eventually followed suit.

As we took out the chopped liver that my grandmother made as an hors d'oeuvre, she made mention that it would taste different because our electric mixer made it more "whipped" than usual. I thought it still tasted great, and my mom gave me a look that was clearly saying "it's fine, who cares".

I have watched this dynamic between my mother and grandmother for years. My mom's style is very impromptu. She cooks with a complete absence of fussiness, which can be mistaken for carelessness if you aren't watching closely. No matter what the steps in between, the end result is always something good. She never fails to impresses, especially when entertaining.

My Grandma, on the other hand, is incredibly fastidious. When I was a child, I used to help her make the giblet at gravy at Thanksgiving. Making gravy is nothing short of an art form, and my grandma was adamant in leaving this impression on me. Once, as a teenager, I had been stirring the gravy over a low simmer for what felt like an eternity. My grandma saw the slight wane in my interest and yelled from across the room, "If you aren't going to stir it with love, you aren't going to stir it at all!" I quickly stepped up my game. She would stop by every now and then to ask me if I was still stirring it with love. I now stir everything with love.

What I wound up with is what I consider a happy marriage of their two approaches. From my Grandma Leonard, I have retained the fastidiousness and a passion for a wide variety of culinary styles, tastes, and procedures. From my mom, a low-key attitude; A gift that enables me to be at ease and stress-free in the kitchen, no matter what's catching on fire. Sitting in the kitchen, watching the two of them, only strengthened my realization that as long as I am cooking and creating, I'm happy. There are few things which I hold as much passion for, and my kitchen is my oasis. I can visit Italy, France, Asia, Russia. I can be in a five-star bakery, restaurant, or burger joint. The best part is watching the faces of the people I love as they enjoy the sensory experience I've prepared for them.

2009

In this new year, per usual, I have plans. "Oh God, here we go again," was my sister's remark. Don't worry, they aren't big, wild-and-crazy plans. They're more on the level of, "I want to try to make a danish".

I plan on expanding this blog. I will continue to post recipes and stories, but I intend to show a broader spectrum in the skill level to include some more advanced recipes. I truly want this to be a well-rounded archive.

I also intend to expand the "brand", if you will. Pursuing publication and credit in the year to come will be paramount.

If all works out, there should be more Q/A entries. I was pleasantly surprised with the number of e-mails I received with questions and asking for suggestions for the site, and I look forward to posting some of those. I would love this site to become more interactive. Keep them coming!

Finally, I have been inspired to learn. I am going to actively seek to expand the experience and learn as much as I can.

I can't give it all away, I do have some surprises up my sleeve.

I just want to thank everyone who reads, asks, and e-mails. I hope you all spend the new year rediscovering your passions and pursuing your dreams. Learn as much as you can, and share it with as many people as possible.

Be happy, be healthy, and enjoy!
Jenny

Holiday Feast for 10: Twice Baked Potatos

2008-12-18T12:05:00.005-05:00

For as log as I can remember, we have had twice baked potatoes with every holiday dinner. I was trying to describe the glory of the twice baked potato to my friend Paul, and he summarized my wordy illustration quite nicely:

So you mean, it's like a potato skin with more stuff in it?

Exactly.

This recipe is great for many reasons, one of which is that this is another one of those foods that you can prepare in advance and keep in the fridge or freezer. They're very filling and taste great. They take a little work to make, which is why it's good to make them a few days in advance. No matter what, they always manage to impress. They especially come in handy when feeding large amounts of men.

The recipe does come with a disclaimer:

CAUTION: THIS IS NOT A HEALTH FOOD. Do not be deceived by this recipe's "vegetable" status. This is not your grandma's baked potato. This potato will hit you harder than the turkey, so be prepared for the Foma (Food Coma).

All American Twice Baked Potato
6 Baking Potatos
4 tblsp. Extra Virgin Olive Oil
2 tsp Sea Salt
1/2 cup + 2 tblsp Butter
1 1/2 cups Milk
10 strips Bacon, cooked and chopped
1 Leek, finely chopped
1 cup + 1/2 cup grated Cheddar Cheese

Preheat oven to 350*f
1. In a small bowl, mix olive oil and salt.
2. With a pastry brush, coat all of the potatoes evenly in the prepared oil.
3. Place potatoes on a baking sheet and cook in the oven until soft, about an hour.
4. When potatoes are soft, remove from oven and let them sit until they are cool enough to handle.

5. Cut the potatoes in half, length-wise (the hot dog way).
6. Scoop out the potato into a large pot over low heat. Make sure you leave the skins in tact because you're going to fill them at the end!
7. After all of the potatoes have been scooped into the pot, add 1/2 cup butter and the milk.
8. Mix with egg beaters.

- You are essentially making mashed potatoes here. You want them to be smooth and creamy. It might take some playing around to get the right consistency, so keep this in mind: Butter makes them creamy, milk makes them fluffy. You want to make them creamy, but too much butter will make them dense. So after you add your butter, add milk to make them as fluffy as you want them!

9. In a small pan, melt the remaining 2 tblsp. of butter over medium-low heat.
10. Add leeks and saute until they become soft and loose their sharpness.

11. Add bacon and leeks to the potatoes. Mix with beaters on low.
12. Add 1 cup cheddar cheese and mix again.

13. Fill the potato skins that you've set aside with the mashed potato mixture and set on a baking sheet.
14. Sprinkle the tops with the remaining 1/2 cup of cheddar cheese.

*At this point you can refrigerate or freeze the potatoes until you're ready to cook them.

15. Bake at 350*f until the cheese on top melts and begins to brown, about 20 minutes.
16. FOMA!

Festive Feast for 10: Portobello Mushroom Cups

2008-12-17T11:40:00.005-05:00

I think it's an intrinsic quality of any foodie to love to entertain guests. Finally settled in my own place again, I've invited Jim's brothers and my siblings up for a Festive Gathering. While Jim cleans the apartment, I've been preparing the menu, cooking, and decorating. Many of the recipes I use are great year 'round, so I'd love to share a few of my favorites with you.

Events like this are like projects, and it takes a good amount of careful time management. Having some foods that you can prepare ahead of time is crucial. This recipe for Portabello Mushroom Stuffed Phyllo Cups is a go-to recipe for me. It's comes from my mom and has been a fail-safe for every big dinner I've prepared. They look nice, they make a great appetizer, and you can prep them as far in advance as you want, because you can freeze before baking. Oh, they taste awesome, too!

Portobello Mushroom Stuffed Phyllo Cups
2 10 oz. containers Baby Bella Mushrooms, finely chopped
2 tblsp. Extra Virgin Olive Oil
3 cloves Garlic, finely chopped
1 cup Fresh Parsley, finely chopped
1 cup Ricotta Cheese
1 cup Parmesan Cheese, grated
2 boxes "Athens Mini Fillo Shells" (found in the frozen food section, near pie crusts)

1) In a large skillet, over medium heat, saute the garlic in oil until it begins to soften.

2) Add the mushrooms to the skillet. Saute them, stirring constantly. They should reduce by half, becoming very soft. This takes about 10 minutes.

3) Once mushrooms become soft, mix in the parsley and saute for another minute.

4) In a medium sized bowl, combine the mushrooms, ricotta cheese and grated Parmesan. Stir together until the mixture appears to be thoroughly combined.

5) Fill the Fillo Cups (each one can hold about a teaspoon of mushrooms).

(At this point, after filling the cups, you can place them back in the box and freeze them until you want to use them.)

6. Place the cups on a baking sheet, bake at 350*f until the filled cup begins to brown and sizzle (about 20 minutes).

Baby, It's Cold Outside! Better get Chili!

2008-12-12T13:23:00.007-05:00

It's December 12th! With Christmas less than two weeks away, and my holiday feast less than one week away, I've been cranking in the kitchen! The foods that I traditionally make in the winter are some of my favorite kitchen concoctions. For me, the best winter-time comfort food is Chili.

Today Jim, our friend Paul, and I are going to go chop down our Christmas tree. More specifically, I am going to pick out a tree, and Jim and Paul are going to chop it down while I take pictures. To thank them for their efforts, I'm making a big pot of chili to warm us up when we get home.

Like most of my recipes, this one started with my mom. Some of my fondest memories involve snow days, hot cocoa, and a bowl of chili covered in red onions and cheddar cheese. I've always been a fan of my mom's chili, but I'm also a fan of spicier fare. I gave this chili my own twist to make it hot, hot, hot!

******WARNING: SPICY FOOD AHEAD!******

Red Hot Chili...uh, Chili!
1 1/2 lbs. Ground Beef
1 15 oz. can Kidney Beans
1 Red Bell Pepper, diced
1 Red Onion, chopped
3 cloves Garlic, minced
1 can Crushed Tomatoes
2 Jalapeno Peppers, chopped
1 Chili Pepper, chopped
1 tblsp Extra Virgin Olive Oil
1 tblsp Red Cayenne Pepper
2 tblsp Chili Powder
1 tblsp Red Curry Powder
1 tblsp unsweetened cocoa powder
salt and pepper

Note: When I buy ground beef, I like to get it from the butcher. Ground beef can be sketchy if you don't know where it comes from. If you go to the butcher, you are more likely to get a higher quality, and fresher selection. You won't pay much more than you would buying it from the refrigerator section.

Now, this recipe moves pretty quickly, so it's best to cut your veggies first. There isn't a lot of down time.

1) In a large, heavy pot (I use a dutch-oven), over medium heat, drizzle olive oil. Add minced garlic, and saute until golden brown.

2) Next, add the chopped bell pepper, jalapeno peppers, chili pepper, and onion. Saute all of the veggies with the garlic until the peppers are soft and the onion begins to become translucent. Make sure you're constantly stirring the vegetables, if they just sit in the pot, they'll steam.

3) Remove the veggies from the pot, and set aside for the time being. Add the ground beef to the pot and brown it thoroughly. Stir it consistently to make sure it gets broken up, this will ensure that you don't get ginormous meat chunks in your chili (unless you're in to that sort of thing).

4) After the beef is brown, sprinkle it with salt and pepper. Add the veggies back in to the dish, add the Kidney Beans and mix together.

5) Next add your spices: Cayanne Pepper, Chili Powder, Red Curry Powder, and Cocoa Powder. Mix in to beef and veggie mix.

Believe it or not, the Cocoa powder compliments the chili powder perfectly, and gives the chili a rich color and flavor. Don't leave home without it!

6) Finally, add the crushed tomatoes and stir it up. Reduce the heat to low/simmer and let the chili simmer with the top off for 30 minutes. Put a lid on it and let it cook together for another hour. The good part is, you can't over cook it. You can keep it on low heat until it's ready to eat!

Serving Suggestion: A TON of grated extra sharp cheddar, chopped red onion, and a dollop of sour cream!

Stay warm and enjoy!

It's the Great Pumpkin Bread, Charlie Brown!

2008-12-03T09:39:00.005-05:00

We all know that the holidays carry with them one constant: Food! More specifically, desserts.

This entry is a good way to ease in to the holidays, and it addresses an unrelenting cultural phenomenon: the sudden and intense worship of the pumpkin. In October we carve them up, and for the rest of the holiday season we're downing slice after slice of pumpkin pie.

For something a little different, I make pumpkin bread. The reason behind this is twofold:

1) A girl can only eat so much pumpkin pie before it starts to loose it's novelty.
2) My mom raised me so well that I could never eat a slice of pumpkin pie for breakfast without feeling ridiculously guilty (blueberry pie is a whole different ballgame).

With those two things in mind I created this pumpkin bread recipe. It's sweet, moist, has a little spice to it, and goes great with a cup of coffee in the morning -- or after dinner! The cream cheese glaze makes the cake, I mean, bread!

Preheat your oven to 350*f, and we'll get started.

The Great Pumpkin (Bread)
1 1/2 cups Flour
1 cup Sugar
1 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1/2 tsp. ground Clove
1/2 tsp. ground Nutmeg
1 tsp. Salt
2 Eggs, whisked lightly
1/4 cup Butter, melted
1 (16 oz.) can Pureed Pumpkin

1) Grease a loaf pan with butter. You can use a baking spray, but I am like a petite, northern, Paula Dean. I like my butter.

2) In a medium bowl sift together flour, sugar, baking soda, spices, and salt.

3) Next, add the eggs and butter. Incorporate them in to the flour mixture.

4) Mix in the pumpkin until the batter is smooth.

5) Pour the batter in to the greased loaf pan, and bake at 350 degrees until a toothpick inserted comes out clean (about 35 minutes).

After the loaf comes out, let it cool. Once you can handle it, take it out of the pan and place it on a rack. After it cools, top it with the cream cheese glaze.

Frosting, SOMETIMES, is a little excessive. This is already a sweet bread, but it's so nice to have the warm spice of the bread with the coolness of cream cheese. Using a thick glaze instead of a full on frosting works this magic without overwhelming the main event.

Cream Cheese Glaze
1 (8 oz.) package Cream Cheese
1/2 cup Granulated Sugar
1/2 cup Confectioners Sugar
1/4 cup Butter, softened
1 tblsp. Vanilla Extract

In a bowl, combine all of the above ingredients. Beat on HIGH until the mixture is smooth, for about a minute. The glaze should fluff up a bit. It should look and taste like cheese cake batter, but it will be a little thicker. Keep it in the fridge until you're ready to glaze your bread.

This bread is so delicious, I actually like it better than pumpkin pie! It strikes a great balance between spicy and sweet, breakfast and dessert... It's the Great Pumpkin Bread, Charlie Brown!

This is so Corny! (Healthy!)

2008-11-11T20:36:00.005-05:00

When the days start getting shorter and the air acquires a little chill you know that 4PM sunsets and the constant need for wool socks are getting close. If I may get a little clinical on you for a moment, decreased amounts of sunlight means a reduction in serotonin production, which could mean lots of unpleasantness for both mind and body. Decreased serotonin levels can lead to depression, anxiety, weight gain, chronic pain, reduced libido, and problems in your digestive system.

I like to stave off any of the above by making sure I get plenty of exercise, spend time outdoors, engaging in as many productive activities as I can, and (of course!) eating well! In addition to being healthy, this recipe helps me cling to warm weather. In our house, this is a summer staple.

Corn Salad
3 cups Corn (preferably freshly grilled, but you can use frozen too!)
1/2 cup Red Onion, finely chopped
1/2 cup Fresh Basil, chopped
1/3 cup Olive Oil
1/4 cup Red Wine Vinegar
Salt and Pepper

1) Combine corn, onion, and basil in a bowl.

2) Drizzle olive oil and vinegar, toss.

3) Add salt and pepper to taste!

It's super easy!
It tastes so good!

Part 3: Not Your Average Fry

2008-10-31T15:28:00.005-04:00

There is a Tapas restaurant by my parent's house that delivers a satisfying experience every time. The great thing about tapas is that you can try different combinations of tapas every time. One item on the menu that has been a standard whenever I go, is Sweet Potato Fries with Honey Goat Cheese.

I needed a starch to go with my pork chops and salad. I wanted something that would warm me up and add to the sensory experience of the meal. I decided to make a slightly more outgoing version of this dish, a perfect compliment to the rest of the meal. It also adds a little spice and excitement. This is one sexy potato!

Sweet Potato Oven Wedges
1 large Sweet Potato
4 tblsp Extra Virgin Olive Oil
1 tblsp Garlic Powder
1 tsp Cayenne Pepper (Hot Hot Hot!)

Preheat the oven to 400*f

1) Peel the potato and cut it in to medium sized wedges. The easiest way to do this is to quarter the potato and then slice it.

2) Drizzle oil on to a medium sized cookie sheet. Also sprinkle the garlic powder and cayenne pepper. Use a pastry brush to mix and spread the spices/oil, coating the sheet.

3) Arrange the potatoes on the sheet, rubbing them in the oil, and using the brush to apply any excess oil to the surface of the potatoes. You don't need to be too rigorous doing this, we want to keep most of the spice on the bottom.

4) Put them in the oven! Keep the temp at 400*f for 15 minutes, and then drop it to 300*f until the rest of your meal is ready. Don't worry, they won't dry out in all of that oil, they'll just get a good tan.

Honey-Tarragon Goat Cheese
(this is the best!)

1/4 cup Goat Cheese (plain, room temp)
1 tblsp Honey
1 tsp Tarragon

1) After the cheese meets room temperature, add the honey and the tarragon.
2) Mix it all up and serve with the potato wedges.

Part 2: Five Star Arugula Salad (Healthy!)

2008-10-31T15:04:00.004-04:00

Whenever I'm making a fancy-pants dinner, and I need a light green, this is my go-to salad. Even if you don't like arugula normally, I encourage you to give this a shot. This is an elegant salad, full of wonderful flavors that balance eachother perfectly. I'd love to give you a quirky story about this salad, but the short-winded truth is that I just love every part of it. It is so fresh tasting and refreshing... one of those salads you just feel good about eating.

Arugula Salad

1/2 package Baby Arugula (I like Olivia's Organics).
10 large Fresh Basil Leaves
1/2 Red Onion, finely sliced and chopped
1/4 cup Extra Virgin Olive Oil
Juice from 1/2 a Lemon
1/2 cup Parmesan Shavings
Salt and Pepper to taste

1) Drizzle half the olive oil in the bottom of your salad bowl.
2) Chop the onion and add that to the bottom of the bowl.
3) Add the arugula and basil.
4) Combine the remaining olive oil and lemon juice, toss in the salad.
5) Use a vegetable peeler to make shavings of parmesan, sprinkle over top of salad.
6) Add salt and pepper to taste, and slightly toss.

Notes:
- It's okay if you cant get your hands on a fresh bunch of basil, it will taste fine without it. Just don't replace it with flakes... it's not the same, I don't care what your aunt Esther says.

- Parmesan is a vital part of this salad, but times are tough and I don't want you putting yourself over for a block of parm. Use crumbled parmesan or the pre-grated stuff.

Part 1: My Favorite Pork Chops

2008-10-31T11:03:00.011-04:00

Hello again! Many apologies for the month-long lag in tasty updates. I could fill you in with all of the craziness that kept me away from the computer, but I know you only come for the food! There is good news, though! Even though I never got the opportunity to sit down and write up the recipes, or take photos, I've been creating and testing a TON of new recipes. I have an arsenal to share with you! Let's get down to business.

I made a simple dinner that will knock your socks off. It's so pretty, and you've been so patient, I've decided to share the entire experience with you in a three part entry!

I wanted to make a romantic dinner for two this past night, as it was just Jim and I. I had worked all day, and Jim had a lot of studying to do, so this wasn't a good night for any intensive cooking. I had some pork chops in the freezer, so I used that as my inspiration.We used to eat this all the time at my house: pork chops, salad, and some sort of a potato. I decided to take this comfy, family-style dinner and fancy it up a bit. A few key ingredients make this meal lighter and more elegant, and even Jim was surprised when dinner was ready in only 20 minutes!

Breaded Pork Chops

I have never been a big fan of the pork products, but my mom always managed to create some sort of dish to sneak it in to my diet. For a girl who hates pork chops, I was surprised to learn that I loved these! This recipe is further proof to my theory that anything is better breaded and fried. Fried food isn't the best health-conscious decision, which is why I use panko (Japanese style breading) which is much lighter than your standard bread crumbs. Here is how you do it.

1 Pack Boneless Pork Chops
1 cup Flour
1 Box Panko Japanese Bread Crumbs
1 Egg
1/4 Cup Water
2 tblsp Tarragon
1/2 tsp salt
1/2 tsp pepper
1/2 cup Vegetable Oil
1/2 cup Parmesan Cheese (grated)
(wax paper)

1. Lay out the wax paper on your counter, long enough to spread out the pork chops. After you've placed the chops on the paper, lay another piece on top of them.

2. Using the smooth side of a mallet (or rolling pin, or frying pan... you get the idea) beat the chops until they are half their original thickness. This helps them to fry up nicely, and tenderizes the meat.

3. In a bowl, mix the egg and water until uniform and combined.

4. On a large plate, combine the panko, tarragon, salt, and pepper. Toss these dry ingredients around until they are thoroughly integrated.

5. In a large frying pan, add the vegetable oil. The oil should cover the bottom of the pan. Heat over medium to medium-high heat. You can test the heat after a few minutes by splashing a drop of water in the pan. If it spits, you're ready to roll.

6. This is the part where you can't be afraid to get your hands dirty. First, pick up your pork chop and dredge it in the flour so that it's evenly coated.

7. Next, take that pork chop and dip it in the egg mixture so it's completely coated. Make sure both sides are covered, and let any excess drip back in to the bowl.

8. Then, place the pork chop in the panko mixture, pressing down to make sure that the bread crumbs embed into the meat. Do this to both sides repeatedly until the chop is densely covered. This is important because a densely covered pork chop won't loose it's breading when it hits the oil.

9. After coating the pork chop, drop it in the oil. Repeat this with all of the chops.

10. Let them cook until they are browned on each side, flipping with tongs only once. When you pull them out, place them on some paper towels to absorb the oil.

If you're going to be a few minutes before eating them, preheat your oven to 250*f to keep them warm.

10. Plate them, and sprinkle with grated Parmesan cheese, salt and pepper to taste.

Notes:

- If you can't find panko, it will still taste fantastic with regular bread crumbs, you could even use Corn Flakes. They will just be a little heavier and the taste will be slightly different. I like having control over the flavors.

- If you can't get fresh Parmesan, the pre-grated variety will taste just fine!

Berry Delicious

2008-09-18T09:06:00.006-04:00

I think we can all agree that berries are synonymous with summer. With autumn on our heals and the nights becoming a bit more crisp, we're being reminded that colder months are on their way.

One way I like to latch on to summer is by making a trifle, which is really just layers of cake, fruit, and whipped cream. Traditionally, it would also have custard and perhaps jelly in it. This is my half-assed version. It's a nice, fresh tasting, light dessert, that's so pretty you won't want to eat it. My mom makes trifle for just about every major dinner: 4th of July, Christmas, Easter, Thanksgiving... it just goes with everything. We had it after meatloaf and mashed potatoes.

Besides, berries won't be in season much longer. Take advantage of them now! The trifle that I made only had strawberries (hey, I'm working on a budget and they were on sale!), but you can add raspberries, blackberries, peaches, bananas... any soft fruit that you can cut into a bite-sized piece.

Berry Trifle

1/2 Angel Food Cake Ring, sliced thin
2 lbs. Strawberries, cut into quarters and rinsed
2 cups Heavy Cream
1/2 cup Kirshwasser (or other fruit brandy)
1/4 cup plus 2 tblsp. Sugar
A hand-full of fresh mint leaves, chopped
1/2 cup Chocolate Chips
You will need a trifle dish (see photo below).

1. In a medium bowl, mix berries, 1/4 cup of sugar, mint, and Kirshwasser. Let sit for (at least) ten minutes. (You can do this at any point before hand. The longer the berries marinate in the Kirsh and sugar, the better. The Kirsh and sugar will break them down a bit and make them syrupy.)

2. Take the slices of Angel Food Cake and line the bottom of your trifle dish. Pack them down.

3. Pour berry mixture on top of the Angel Food Cake.

4. In a mixing bowl, combine heavy cream and 2 tblsp. sugar. Beat them with an electric mixer (or whisk) until stiff peaks form. This means that when you stop beating the cream, and lift the whisk out, the cream will hold its form.

5. Spread whipped cream on top of the berries.

6. Sprinkle top with chocolate chips.

*Make this dessert ahead of time. That way, while you're eating, the Angel Food Cake will soak up the liquid from the berries and Kirsh. Just make sure you keep it in the fridge!

Suggestions:

- If you wanted to make this more indulgent, you could do a few things differently. You could a) make your Angel Food Cake from scratch, b) add a layer of custard between the cake and the berries. This is how I would ideally make it. Custard is basically just cream, egg yolks, and sugar.

- Girls night out? Special dinner party? Instead of using a trifle dish, cut your cake even smaller and make individual trifles inside of martini glasses! This is another one of those things that looks impressive with very little effort!

Show Me Some Mussel! (Healthy!)

2008-09-16T09:28:00.008-04:00

I had a crazy week last week (hence the lack of posts). There was a lot of back-and-forth between my parents' house and my apartment, an ongoing juggle that lasted about ten days. I found myself at home on Friday night. After six hours of class and the impending trip back to Fairfield that evening (again), the last thing I wanted to do was cook a meal -- but I didn't want take-out either.

We could all agree that we wanted some sort of dessert, blueberry pie to be exact. So we went to the grocery store with the hopes of finding a half-decent frozen variety. I love going to the grocery store, because that's where you'll find inspiration when you're running on fumes.

Lo and behold, Prince Edward Island mussels were on sale for $1.99/pound. Little Neck clams were $5.99/pound. Eureka.

First, let me tell you a little about why mussels in white wine sauce is such a stellar meal:

1) It's a classic. You'll find Mussels Provencale or Mussels in White Wine Sauce in any decent French or Italian restaurant. My youngest sister knows this best, she gets it whenever it's on the menu.

2) It's easy. The prep time is minimal and you can't over cook it. It only involves 5 staple raw ingredients.

3) It's great for "date night". I've been with Jim for over 5 years and this meal still impresses. For you first-daters out there, this meal is great because it looks and tastes impressive, but its so easy! Plus, you'll spend more time interacting with your honey than with your stove. I think that's important. Set a nice table and light a few candles... you can't beat it!*

4) You get a lot of bang for your buck. Pasta is cheap and, if you play your cards right, so is the shellfish.

So let's get this show on the road.

Mussels and Clams Provencale

1 lb Prince Edward Island Mussels
1 lb Little Neck Clams (the little ones are best)
3/4 Cups Butter (1 1/2 Sticks)
4 Cloves Garlic, chopped
2 1/2 Cups White Wine (Chardonnay, Pinot Grigio, Sauvignon Blanc)
1 Cup Fresh Parsley, chopped (optional)
Grated Parmesan Cheese (optional, for serving)
Lemon Wedges (optional, for serving - lemon always tastes good on seafood)

1) The shellfish are alive. First you have to give them a quick rinse, then place them in a bowl with cold water (if you use hot water, they'll start to cook). This gets them to spit out any sand, etc. that might still be inside. Let them sit for 5-10 minutes. If you have an old toothbrush, use it to gently rub any excess gunk off the shells. Drain in a colander and rinse again.

2) In the meantime, get your spices ready. Chop the garlic (you can keep the pieces somewhat larger than usual), and quickly run your knife through the parsley. Basically you just want to release the flavors.

3) In a shallow sauce pan, over medium heat, melt a stick of butter (1/2 cup). Tip: If you cut it up a bit, it will melt faster.

4) Once the butter is melted, add and saute the garlic. Cooking the garlic in butter, over medium heat, will keep it from cooking too quickly and burning. When garlic cooks slowly it looses its sharpness and gets a nice sweet flavor, which is what we're going for here. Saute until the garlic begins to soften and break down.

5) Throw in the mussels and clams. Right in the pot. They'll steam a minute and start to open up.

6) Add the white wine. About 2 1/2 cups should do. This is all of the liquid you'll be cooking them in, so you want to make sure there is enough to just about cover them (be careful when eyeballing this... mussels float!) Also add the remaining 1/4 cup of butter. The butter makes the dish a little more rich and creamy, and helps the sauce hold together.

7) Turn to high heat to bring to a boil, once it boils reduce to a simmer and cover them up. Let them simmer for about 10-15 minutes until all of the shellfish open up and the alcohol in the wine cooks off.

8) Once they all open up, they're done!

9) Toss in the parsley and throw it all in a bowl!

Now for some eating options!

- You can make it a pasta dish. If you do, use a box of linguine, it holds the sauce really well. Dump the mussels and sauce over the pasta and toss it with some tongs. Just make sure you have a big bowl.

- You can get a French baguette or a loaf of Italian bread and use that to soak up the sauce. You can eat the bread as it is or...

- Cut the Italian bread into thick slices. Drizzle with olive oil and toast in the oven until the crust begins to crisp. When you take it out, rub it with a clove of garlic that has been cut in half. Make sure you do this while the bread is still crispy and hot. This is my favorite because the sides and crust of the bread get a nice crisp and then the inside is still soft. Great for soaking up that Provencale sauce!

This really is a stellar meal. You can see how excited I get about it. It takes no effort to cook and very little skill. I spent about $8.00 on the mussels and clams - that's about the same you'd spend on a pack of chicken breasts and way less than a steak. The box of pasta only cost me a dollar. I always have garlic and wine in my kitchen, and you don't have to use a good wine. This is a great "some for me, some for the pot" recipe! Plus, it fed me and two growing boys!

*This is especially helpful for the guys out there. Nothing is more impressive than a charming guy who can cook.

P.S. Chef Pierre makes an amazing frozen blueberry pie!

This Bread is Bananas, B-A-N-A-N-A-S!

2008-09-03T14:10:00.007-04:00

There is something you should know about my mother: She gets out of bed at 6:30 AM at the latest every morning. Every morning. One of the perks of having an early-riser mother , particularly my mother, is that most weekend mornings I'd wake to the smell of something cooking (I feel like a lot of entries are going to start like this). I was never a big breakfast person, but I always got a little excited when my mom made banana-nut muffins.

Well, with an allergy developed later in life, and a sensitive belly, banana bread has become a staple in my diet. Bananas are the 'B' in the BRAT diet-- which stands for Bananas Rice Applesauce (and) Tea. While I used to be ordered to pick up the BRAT diet by doctors, I now adopt it when my stomach is extra sensitive... and of course I've adapted it a little to make it a bit more exciting (Banana bread, Rice pudding, homemade Applesauce, and Tea).

You could make muffins instead of a loaf, I just hate dealing with those little cups. I always make a mess. So here's how you do it:

Banana Bread
1 1/2 Cups Four
1 Tsp. Baking Soda
1 Cup Sugar
2 Eggs
1/4 Cup Melted Butter (plus, 1 Tblsp.)
3 Bananas
1 Pinch Salt

Preheat the oven to 350*f
1. Combine the flour, baking soda, sugar, eggs, butter, and salt in a medium bowl.
2. In another medium bowl, mash up the bananas.
3. Add the bananas to the flour mixture and mix thoroughly.
4. Grease a loaf pan with 1 Tblsp. butter and flour the pan to be sure the loaf doesn't stick.
5. Pour in the batter and stick it in the oven!
6. When a wooden dowel inserted into the middle of the loaf comes out clean, the bread is done.

A few notes:
- To make a loaf, the bread does take a bit of time to cook. The best part? Cooking it nice and slowly makes for a nice crispy, crusty, top, and a soft, sweet inside!

- This is a great recipe for old bananas. When the bananas start to get brown spots on the peals and get really soft they're kind of funky to eat, so use them to make bread or muffins instead. If you don't want to make bread right away, throw them in the freezer until you do.

- You could really go to town with this bread. Nuts, chocolate chips, raisins, dried cranberries, even chopped apples taste great in it!

Crunchy, Granola Heads. (Healthy!)

2008-08-29T10:16:00.006-04:00

This recipe was inspired by my little sister Casey (she's 12). She took an after-school cooking class in elementary school (she wanted to compete with the big dogs). In this class she learned a bunch of microwave recipes -- most of them were surprisingly good. One of them was a recipe for granola.

Since I have a severe nut allergy, Casey has been put on the task of keeping the house supplied with nut-free granola. This basically went on for the year and a half that I was living at home. Well, now I have to fend for myself. After watching Casey, and completely butchering two huge batches of the cereal - i was fortunately able to clear the smoke before Jim got home - I think I've finally got it right.

Granola for Two

2 Cups Oats (plain ol' Quaker oats will do)
1/2 Cup Shredded Coconut
1/2 Cup Dried Cranberries
3 Tblsp. Packed Brown Sugar
1 Tblsp. Honey
2 Tsp. Vegetable Oil

If you want to make the granola in the oven:

1) Mix the oats, sugar, honey, and veggie oil.
2) Spread it on a baking sheet and cook in the oven at 275 degrees, mixing every 15 minutes.
3) Then put it in a bowl and add the coconut and cranberries.
4) Let it chill out in the fridge until it sets.

If you want to make the granola in the microwave:

1) Just mix it all in a microwave-safe bowl.
2) Microwave it for 2 minutes, stopping every 15 seconds to stir and make sure it isn't burning.

You really can have fun with this recipe. You can add different types of dried fruits, nuts, use syrup instead of honey for a more nutty flavor, add some chocolate chips to make it fun and kid-friendly... it's really an "everything but the kitchen sink" kind of thing. The best part is that you can munch on it plain, throw some milk in and call it cereal, use it as a topper for ice cream, or stick it in a bowl of yogurt with some fresh bananas to make it a well balanced (and really tasty) breakfast!

I was going to put mine on ice-cream, so I mixed it up with chocolate chips while it was still warm. The chocolate got a little melty and it tasted like a giant, crunchy, chocolate chip cookie. Yum!

Thai Red Curry Paste, It Swings Both Ways! (Healthy!)

2008-08-27T18:03:00.006-04:00

I love cooking for my friends, like I said. It was when my good friend Leif moved into her new apartment a few years ago that I ran in to a minor hurdle: Leif is a vegan. No dairy, no meat. I'd never cooked a vegan meal before, but I wanted to make her a great house-warming dinner. It was then that I remembered the enormous vegan population in Asia, specifically Thailand, which is primarily Buddhist. Leif had actually just been in Thailand, so it was a perfect fit.

Thai Red Curry is a fantastic dish because sit is so versatile. Embodying all of the major flavors of Thailand (lemon grass, coconut, lime, garlic, chili, and basil), this concentrated paste is a blast of flavor. The best part? You can make it with vegetables and keep it vegan, or you can add chicken, shrimp, or beef to make it more hearty -- it swings both ways!

Tonight I'm making this for Jim and Paul. It's so easy to prepare and goes great with a glass of dry white wine or a cold dry beer. So here's how you do it:

Thai Red Curry Paste

2 Shallots, chopped
1-3 Red Chili Peppers (depending on how hot you like it)
3 Cloves Garlic
2 Tblsp. Lemon Grass Paste
1 good-sized piece of fresh ginger (about 1/2 inch), chopped
1/4 Tblsp. White Pepper
1 Tblsp. Cumin
2 Tblsp. Coriander
2 Tsp. Sugar
2 Tblsp. Chili Powder
1 Can Coconut Milk

1) In a food processor, combine the shallots, peppers, garlic, lemon grass, and ginger - zap it.
*) I use whole cumin and coriander and grind it up with a mortar and pestle, you could use ground coriander and cumin, but the flavor won't be as intense (which might be good if you don't like your food too spicy)
2) Add white pepper, cumin, coriander, sugar, and chili powder - zap it again.
3) Mix in 1/4 cup of coconut milk to make a creamy paste.

That's it for the paste!

Now, to turn it in to a meal:

2 Tblsp. Olive Oil
1 Clove Garlic, minced
1 Red Onion, chopped in medium pieces
Coconut Milk (the remainder of the can)
1 Contianer Baby Bella Mushrooms, cleaned and stemmed
1/2 of an Eggplant, chopped
2 Red Bell Peppers, chopped
6 Red Bliss Potatoes, boiled until they start to get soft in the middle, quartered
5-6 Leaves of Fresh Basil, lightly chopped
Thai Red Curry Paste

1) In a large, deep pan (preferably, a wok) heat olive oil and saute the garlic.
*) Add thinly sliced and chopped pieces of boneless chicken breast.
2) Add the red onion and saute until it's soft and translucent.
3) Next add the mushrooms, red pepper, and eggplant. Mix in the remainder of the coconut milk, cook the veggies until soft.
4) Throw in the potatoes!
5) Add the curry paste 1/4 cup at a time until the dish is as hot as you like it. If you need to cut the spice, add more coconut milk. Cook 15 minutes between each addition to allow the spices to settle in to the veggies.
6) Mix in the fresh basil

Serve it up over an aromatic rice, like jasmine rice!

* To slice the chicken breasts, cut them in half width-wise so that you are making them half as thick. Then, place the half between two pieces of wax paper and beat it with a mallet (that's the fun part). Slice the nice thin piece of chicken into 1" x 2" pieces. It'll cook faster and be more manageable in the dish.

That's it! It's flavorful, pretty, and fresh. You can make it heavier by adding some meat, or creamier by adding more coconut milk. It's a snap to put together and the only expensive parts of the recipe are the spices, which have a long shelf life and you'll use over and over. If you need to cheapen it up, take out some of the fresh veggies and add some frozen ones. Peas are a great addition and you can find frozen bell peppers in most food stores.

Let me know how you like it!
Enjoy!

Why?

2008-08-27T18:00:00.000-04:00

So Jim and I have moved to Manchester. We're living right across the street from Paul, which is great! Because I'd never let a friend go hungry, Paul has been eating a few meals with us. The apartment doesn't have any overhead lighting, so I've had to light a candle at dinner, creating an ambiance that could only be described as a "romantic dinner for three".

I've been getting some good reviews from the local foodies.. namely Paul and Jim. Cooking for my friends has always been one of my favorite things to do! On my birthday, I cook for my friends. For Christmas, I cook for my friends... you get the idea. Now that I'm able to prepare the meals I like, for people I like, in the way that I like, I really want to keep a record of the dinners I make. What better way to do that (and remember the recipes), then to keep them posted here. The bonus is that I can share all of these recipes with you fine folks.

Some of them I've known how to make for years from recipes that have been passed down in my family. Others are personalized and modified versions of some of my all time favorites. The last bunch are recipes that I find that I can't resist but to make and share, giving credit where credit is due, of course.

Enjoy!