Parsley, Sage, Rosemary & Thyme

Come Out for a GREAT CAUSE

2010-05-18T09:13:00.002-05:00

The Family Crisis Center of Baltimore County is a private 501 (c)(3) non profit organization, whose mission is to provide comprehensive services for those experiencing family conflict and domestic violence, and to provide education and consultation for the community at large in an effort to prevent violence in families from occurring. The FCC plays a major role in advocating for and providing services to victims of family violence in the greater Baltimore community, including: safe shelter, family psychotherapy, victim advocacy, courtroom accompaniment, victim support groups, a 24 hour domestic violence hotline, visits with police officers to scenes of domestic violence incidents, and community education.

The FCC is hosting its 30th Anniversary Fundraising Gala, to be held at the American Visionary Arts Museum on Friday, June 18th, 2010 from 7 – 11 PM. Food, Drink,Music and GREAT Silent Auction items!

Tickets are available HERE
Consider coming out... this is sure to be a great event!

Spring Baby Berry Tarts

2009-05-26T19:08:00.005-05:00

I can't believe how one priority can totally fall to the bottom of a list, to be replaced by another. When I got pregnant the last thing I could think about was eating food, much less recipe building or cooking. As I recovered from the sickness, I began to eat and cook again but lost all energy to dedicate myself to this blog. I got a little sad about that because I've loved writing this blog and all of the adventures it has brought to me.

I decided that once I had my son, I'd try to make one thing a week to post on the blog, and do so once I had the energy and or was getting enough sleep to dedicate the half hour it usually takes to post!

I am delighted to announce that my son, Dylan Samuel, was born on April 28th and he is perfect in every way. He is by far, the best thing I've ever created....

It's been one month since his arrival and I've finally started to bake and cook and take a few photos of these meals.

We went as a family to the farmers market downtown, under I-83 last Sunday and bought some beautiful, garnet colored, strawberries. At first thought these were merely for topping my cereal. As the early week progressed, I became inspired to make a tart. I've made a berry tart before, using store bought puff pastry but I decided to get crazy and make a simple pastry crust. This tart is very rustic and doesn't require you to run out to Williams Sonoma (though I'd love an adult outing to my favorite store right now) to purchase a tart pan.

For the pastry:

1 c all purpose flour

1/4 tsp salt

4 tbsp cold butter, cut into small pieces

4 tbsp ice water

In a food processor, combine flour and butter and pulse until the mixture resembles coarse meal. Add the ice water and pulse until a dough begins to form. Turn the dough out onto a heavily floured surface and knead about 10 times. At this point you can roll the dough out into one large round or two smaller rounds. For this, I made two 8 inch rounds. Roll your dough out between two pieces of plastic wrap for easier rolling. Place dough into refrigerator for about 30 to 40 minutes.

For the filling:

2 c sliced strawberries

1/4 c sugar

juice of 1/2 lemon
1/2 tsp corn starch

Combine the berries, sugar, lemon juice and corn starch in a bowl. Stir to combine and set aside until dough is chilled.

Preheat oven to 350* F. Uncover dough and place on well greased baking sheet. Arrange strawberries (you can dedicate the time to precise, pinwheel type patterns, or do as I did and pile them in a disorderly manner) in the center of the dough, allowing for about 2 inches of border. Fold up the edges of the dough circles over the berries, crimping as you go, to seal. Lightly brush the pastry with egg wash and sprinkle with a little more sugar.

Bake about 50 minutes or until pastry is golden brown.

Pork Noodle Stir-Fry

2008-11-18T19:34:00.006-05:00

My deepest apologies to all my friends, family and beloved food blogger followers. As you might have seen I've been busy baking a bun in my oven. To my relief (and to my husband's) I'm finally able to cook, recipe dream, grocery shop and generally look at food again. Those first 13 weeks of pregnancy were rough on this home chef, but I'm back! We start our 17th week this week and I look forward to posting lots of items as we prepare for our first baby!

On to more important topics...

I love stir fry dishes because they tend to be quick and easy. This dish was no exception. You could use chicken or tofu as a substitute for the pork.

3/4 c dark soy sauce

3 tbsp oyster sauce

1 tbsp sugar

2 tsp grated ginger

1/2 lb pork tenderloin, sliced as thin as you can get it

1 lb noodles (egg noodles or soba work. This recipe used yam soba noodles)

3 tbsp peanut oil

4 cloves of garlic, sliced paper thin

2 spring onions julienned and cut into @ 2 in pieces

1 small head of napa cabbage, sliced thin (you can use regular cabbage here)

2 tsp cornstarch dissolved in 1/4 c chicken broth

In a large bowl, combine the soy sauce, oyster sauce, sugar and ginger and stir until sugar dissolves. Add the pork and let sit for 10 minutes. Drain pork over a bowl and reserve marinade.

Meanwhile, bring a large pot of water to boil. Add the noodles and once the water returns to a boil, add one cup cold water and return to a boil. When noodles are about 1 minute from being done, drain.

In a wok over high heat, warm the peanut oil until smoking. Add the pork and stir-fry until the pork is mostly cooked, about 2 minutes. Remove pork and set aside. Add the garlic to the wok, along with the green onions and cabbage and stir-fry until the cabbage is wilted and softened about 1 minute. Add the pork, reserved marinade and continue to stir-fry for about 1-2 more minutes. Add the noodles and cornstarch mixture and stir-fry until everything is well coasted about 45 seconds. Serve heaped into bowls and eat immediately.

Good Reasons for Not Posting

2008-10-29T08:46:00.001-05:00

Interested in pregnancy? Read about pregnancy symptoms
and find baby names.
Interested in parenting tips?
Upload baby photos and learn about breastfeeding.

Foodbuzz Publisher Community Launches

2008-10-13T10:25:00.001-05:00

Contact: Allison Costello
Ketchum
allison.costello@ketchum.com

Doug Collister
Foodbuzz
doug@foodbuzz.com

LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY
LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING

San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000 blog partners, a global food blogging event and an online platform that captures the real-people, real-time power of food publishing in every corner of the world. At launch, the Foodbuzz community ranks as one of the top-10 Internet destinations for food and dining (Quantcast), with bloggers based in 45 countries and 863 cities serving up daily food content.
“Food bloggers are at the forefront of reality publishing and the dramatic growth of new media has redefined how food enthusiasts access tasty content,” said Doug Collister, Executive Vice President of Foodbuzz, Inc. “Food bloggers are the new breed of local food experts and at any minute of the day, Foodbuzz is there to help capture the immediacy of their hands-on experiences, be it a memorable restaurant meal, a trip to the farmers market, or a special home-cooked meal.”
Foodbuzz is the only online community with content created exclusively by food bloggers and rated by foodies. The site offers more than 20,000 pieces of new food and dining content weekly, including recipes, photos, blog posts, videos and restaurant reviews. Members decide the “tastiness” of each piece of content by voting and “buzz” the most popular posts to the top of the daily menu of submissions. Foodbuzz currently logs over 13 million monthly page views and over three million monthly unique visitors.
“Our goal is to be the number-one online source of quality food and dining content by promoting the talent, enthusiasm and knowledge of food bloggers around the globe,” said Ben Dehan, founder and CEO of Foodbuzz, Inc.
-2-
The Foodbuzz blogger community is growing at a rate of 40 percent per month driven by strong growth in existing partner blogs and the addition of over 100 new blogs per month. “The Foodbuzz.com Web site is like the stock of a great soup. The Web site provides the base or backbone for bloggers to interact as a community, contribute content, and have that content buzzed by their peers,” said Mr. Dehan.
Global Blogging Event
Demonstrating the talent and scope of the Foodbuzz community, 24 Meals, 24 Hours, 24 Blogs offered online food enthusiasts an international, virtual street festival of food and diversity. The new feature showcased blog posts from 24 Foodbuzz partner bloggers chronicling events occurring around the globe during a 24 hour period and included:
· Mid-Autumn Festival Banquest (New York, NY)
· The "Found on Foodbuzz" 24-Item Tasting Menu (San Francisco, CA)
· Aussie BBQ Bonanza – Celebrating Diversity (Sydney, Australia)
· The Four Corners of Carolina BBQ Road Trip (Charleston, SC)
· Criminal Tastes – An Illegal Supper (Crested Butte, CO)
· From Matambre to Empanadas: An Argentine Dinner (Buenos Aires, Argentina)
· A Sweet Trompe l’oeil (Seattle, WA)

“24 Meals, 24 Hours, 24 Blogs” captures the quality and unique local perspective of our food bloggers and shared it with the world,” said Ryan Stern, Director of the Foodbuzz Publisher Community. “It illustrates exactly what the future of food publishing is all about – real food, experienced by real people, shared real-time.”
About Foodbuzz, Inc.
Based in San Francisco, Foodbuzz, Inc., launched its beta Web site, foodbuzz.com, in 2007. In less than a year, Fooduzz.com and its community of over 1,000 exclusive partner food blogs have grown into an extended online property that reaches more than three million users.

Baltimore’s New School Chef- Tony Geraci

2008-09-12T11:05:00.004-05:00

I'm proud to say my close family friend, Melody Simmons has written an incredibly interesting article for Gourmet Magazine on the continuing child obesity epidemic and the changes some local folks are trying to make. Melody has been a reporter in Baltimore for more than 25 years. She was a staff writer for The Evening Sun and The Sun for two decades where she covered city and metropolitan news, and was on a team that investigated a corrupt city public housing program that was nominated for the Pulitzer Prize. She has covered medical issues and the health care system as a former weekly freelance columnist for The Washington Post, and now is a news feature reporter on my favorite radio station, WYPR. I'm proud to know her... and to post a special blog on this article.

You can check out the article here . I'd love to hear your thoughts on what this chef for the Baltimore school systems is trying to accomplish. I think it's quite amazing!

Easy Herb Spread

2008-09-09T09:06:00.005-05:00

Sometimes a girl grows a lot of different herbs in her backyard and sometimes, she needs to find ways to get some of them used up! I tend to dry them around early fall, but sometimes I just want to savor the freshness of a newly picked stem of rosemary or thyme.

This isn't a "recipe" as much as it is an idea. One night my husband, the grill master, was grilling some steaks on our grill (along side our home grown squash and zucchini) and I wanted to give those steaks a little "va va voom"! I've done balsamic reductions and Bearnaise variations to bring more life into my steaks, but I felt I wanted something not saucy, but filled with fresh flavor.

1-2 tbsp each:

thyme leaves

rosemary leaves

1/4 c basil leaves

1/8 c parsley

1 tbsp fresh lemon zest

Chop this mixture into a fine paste. Spread onto steaks, fresh from the grill. The smell of the herbs as it hits the hot steak is outstanding!

Grilled Scallion Panko Crab Cakes

2008-09-04T09:06:00.004-05:00

This crab cake was a wonderful meal on a warm summer night before vacation. We had some great Maryland lump crab meat from our local fishmonger and I wanted to make crab cakes.

If you live here in the Chesapeake Bay area, you use Old Bay seasoning for your crab cake, typically. Anyone who lives elsewhere and hears of a Chesapeake Bay "style" crab cake, it usually has Old Bay or some sort of replica seasoning. I love Old Bay and it's very much a part of my favorites, but I wanted to go somewhere else with this crab cake.

These crab cakes are grilled, in that they were placed on a grill topper and grilled over direct heat. This does require some delicate finger work, but I didn't lose a single crab cake!

1 lb fresh lump crab meat

2 scallions, white and green parts chopped fine

1 c panko bread crumbs

2 tbsp mayonnaise

1 tbsp Dijon mustard

2 tsp soy sauce

2 tbsp fresh lemon juice

1/4 tsp sea salt and freshly ground pepper

1 egg

Drain crab meat and lightly pick through to remove any left over shells. Do not break up lumps!

Add scallion, and panko and mix lightly with your hands. In a separate bowl, add the remainder ingredients and mix well. Fold mixture into crab mix and lightly combine. Form crab cakes ( this made 6 for me, but we like them big! ) and place in refrigerator for about an hour.

Place on well oiled grill topper and put on a grill over direct heat (medium high temp) and grill for about 3-4 minutes on each side, and serve!

We're going to the beach!

2008-08-24T07:37:00.005-05:00

Much like last year, I'm leaving for the beach in 2 hours and I am happy to say that while I will be cooking, I won't be able to post a thing!

Here is where I'm going tomorrow. It's got all the charm of the beach without the traffic and hotels and insane crowds, similar to it's neighbor, Ocean City Maryland. Oh and they have a THIS, which is where I will be when I'm not looking at the views of the ocean, eating "Marsh Mud" ice cream which is possibly the best ice cream ever made. Complete and total vacation indulgence.

Now that I've got my own ice cream maker, I'm totally going to have to eat at least 4 servings of Marsh Mud as research, in order to recreate it here, at home.

This place is famous for it's wild ponies (that's right, wild ponies) and oysters. Good thing for Chincoteague, I love ponies, oysters...I'll pass on, though I know lots of people who would spend their days eating oysters instead of Marsh Mud ice cream.

Have a great week bloggers and readers... and a great Labor Day Weekend!

Lemon Sorbet

2008-08-20T07:29:00.004-05:00

My husband bought me the ice cream bowl attachment for my Kitchen Aid mixer for my birthday as I've been dreaming of making icy treats for a very long time. If you have this model or are considering it, keep in mind the bowl has to be frozen for at least 8 hours before using it, but if you're like me, you can just store the bowl in your freezer for anytime use! I thought I'd start out simply, and with confidence, in making a simple sorbet. This is a very strong flavored sorbet, and if you want to omit the zest for less intensity, please do.

A sorbet is really just a mix of sweetened water and fruit puree or juice. Unlike it's icy cousin, sherbet or gelato, sorbet does not include dairy and is a vegan product. In Italy, a Granita like the one I made here, is the closest thing to sorbet, but has a more crystallized texture.

Often a sorbet is used as a palate cleanser in between courses of meals, but is also perfect for a light dessert. For pregnant women or cancer patients, sorbet can also be used to ignite the palate to encourage eating during a queasy moment.

The recipe for this lemon sorbet is quite simple.

Equal Parts each: lemon juice, water and sugar. I used 1 c of each. Additionally I added the zest of each of the lemons needed to create 1 c of lemon juice.

Bring the water and sugar to boil in a pan (we are creating simple syrup here), remove from heat and allow to cool for a few minutes. Combine the syrup with the lemon juice and zest. Pour contents into a container and allow to cool in your refrigerator for about 4 hours.

(***Cooks note: This is entirely up to you. The nature of my ice cream maker requires properly cooled liquids before being churned. Some models don't require this additional wait time.***)

Once the mixture is cooled, process in your machine per instructions. For the Kitchen Aid model, add mixture to bowl and mix on speed 2, for about 20 minutes. Return sorbet to container and freeze for about an hour.

For an adult dinner party, add about 3 tbsp of your favorite Limoncello to the mixture before chilling in the refrigerator.

Murphy's Turkey Burger

2008-08-01T08:45:00.005-05:00

The burger is the grill staple in the summer but sometimes I get bored with the same old recipe and ingredients. I am a red meat eater, but I really love ground turkey as much, and often use it for meals like burgers, tacos and meatballs. Turkey is a great substitute for ground beef, and this is my favorite recipe for a turkey burger. This is one of those recipes that just happened and worked really well. My only real hurdle in cooking a meal specifically for my husband is that he doesn't like cheese. (Insert GASPS of horror now..who hates cheese?) He'll eat cheese melted on a pizza or in lasagna, maybe a grilled cheese sandwich, but not much more than that. I might have added a thin slice of fresh mozzarella cheese to these burgers (had I not married this bizarre, yet wonderful person) but instead, I opted for a Parmesan crisp (which he ended up not eating; fruitless effort) which also turned out to be really nice!

For the burger:
1lb ground turkey
2 roasted red bell peppers
2 cloves garlic
1/2 c sweet basil
2 tbsp fresh oregano
1/2 tsp salt and freshly ground pepper
1/2 c breadcrumbs
1 egg

In a food processor, add the roasted peppers, garlic, basil, oregano, salt and pepper and process until smooth. Add mixture to ground turkey in a bowl, and mix in breadcrumbs and egg, mixing with your hands. If the mixture is a little wet, add another 1/8 c breadcrumbs and mix again, finding the right consistency. Shape the turkey mixture into 4 patties around 1 inch thick and grill on a lightly oiled rack over medium-high heat until they are cooked through, usually 6-7 minutes each side. Remove from grill and rest for 5 minutes.

For the Parmesan Crisp:
Preheat oven to 400*F. Line a baking sheet with a silpat and pour several heaping teaspoons of freshly grated Parmesan cheese onto sheet, about 1 inch apart from each other. Sprinkle lightly with black pepper. Bake about 5 minutes until golden and slightly crisp. (I found they weren't as crisp as I thought they should be, but after about 1 minute out of the oven, the crispiness was achieved)

Basil Mayonnaise:

This mayo is simple... puree 1/4 c fresh sweet basil in food processor with 1/2 c store bought mayonnaise. And....Done! (You can and I would try making homemade mayonnaise, but I didn't for this)

Serve turkey burger on a nice roll, topped with the Parmesan crisp and basil mayo.

The Baltimore Sun- Zucchini

2008-07-23T05:53:00.002-05:00

I had the pleasure of being featured in today's Baltimore Sun about my ever growing and changing vegatable garden. It's a small little tidbit about me, my garden and my family.

Click here to read all about the wonderful gardens growing in Baltimore.

Dining Deals in Baltimore

2008-07-21T10:04:00.002-05:00

Restaurant week is approaching and I so look forward to it. It's a great opportunity to get out of the house and eat somewhere you might save for a special occasion, on a regular evening or weekend...

Brasserie Tatin is offering a really unique and special experience for only $750... which is really just a flash in the pan for most of us, right? Seriously though, it's the Chef's table and for this price you and 5 others get: outstanding traditional French cuisine six course dinner with paired wine, chef and sommelier visits, and kitchen tour.... now if I could only find that missing 750 dollars lying around....

Other locations have less intense or expensive opportunities like cooking classes or wine pairings.
For more information on which restaurants are participating and to see the menu's, go here.

Also, did you know that there is a website out "there" that gives daily deals to various restaurants around Baltimore? My fellow blogger and food friend, Dara was blogging about it last week and so I'm passing this information on to you! Check out what deals you can find here.

Lastly, Howard County is having their very own restaurant week. I work in Columbia, but rarely think to eat anywhere as I'm a bit of a Baltimore snob (seems like Baltimore and snob don't seem a likely pairing, no?) when it comes to places to eat. That being said, Aidia Bistro (known as my favorite place to eat in Howard County) is on the list... they're located within walking distance from my office in a little strip, so unassuming, yet so incredibly tasty!

The Rumor Mill Restaurant in Ellicott City is also on board, and I can say that they are at least worth visiting as they support local non-profits like the Family Crisis Center of Baltimore County and therefore, are commited to the community. (Always a bonus for me...)

Now that I've inundated you with way too many hyperlinks... go check it out!

Cherry Blueberry Crisp

2008-07-16T13:45:00.006-05:00

I'm really into food... really really into it.

Example:

I'm walking around the farmer's market (where else?) two Saturdays ago and it doesn't take long for me to realize its CHERRY SEASON!!!! I capitalize this because upon seeing the heaping mounds of cherries on the stands I literally squealed and clapped (I was alone so I could have appeared that I was losing my mind) as I trotted (yes, I trotted) over to the first stand. I love cherry season for many reasons but mostly because of sour cherries! When making a pie, pastry, tart or crisp, you always want to use the sour cherry...as I've personally learned in my culinary adventures.

That being said, I've made a cherry pie and you can find that here, but I didn't use sour cherries for that pie, and while it was delicious, I would still suggest using the sour.

For the fruit:

3 c pitted sour cherries

1/2 c blueberries
1 c white sugar
4 tbsp all-purpose flour

For the crisp:
1 cups all-purpose flour
3/4 c multi grain oats (I used multi grain because I liked the idea of adding more nutritional benefit, but you can use old-fashioned oats too)
3/4 c brown sugar
1/3 c butter

Grease a 9X13 baking dish and preheat your oven to 375*F. In a bowl, combine cherries, sugar and flour and mix to combine. In a separate bowl, combine flour, oats, brown sugar. Cut in butter to mixture until it's crumb-like. Sprinkle over cherries to cover.

Bake in oven about 50 minutes or until topping is golden brown. Let cool for about 30 minutes before serving.

Summer Harvest Pasta with Panko Herbed Chicken

2008-07-11T08:02:00.006-05:00

Pasta dishes are a staple in my home, but when Baltimore turns hot and steamy, I don't do much pasta. Last week we had a night of super storms and so I couldn't cook on my grill, and the indoors seemed so inviting. I'd been craving pasta, but every hot night I thought to do it, I just couldn't bare to do it. Being inside the cool air conditioning with the dark storm clouds rolling in, seemed like the opportune time for making it!

I had just picked an abundance of beautiful squash and zucchini straight from my garden, and couldn't NOT call this harvest pasta! There is something so satisfying about growing your own vegetables and herbs, and when you sit down to a meal you really feel a part of the process. I've decided to include a few pictures of what I picked last week and the biggest zucchini I've ever grown (to date).

This was a simple dish to create, and it came together with very few ingredients in about 45 minutes.

For the sauce:

2 large zucchini, diced medium

1 yellow squash, diced medium

1 28 oz can of San Marzano Tomatoes ***, drained of most of the liquid, hand crushed

2 cloves of garlic, minced

1 small onion, diced fine

1/4 c good quality olive oil

sea salt and fresh ground pepper to taste

1/2 c fresh sweet basil, chopped roughly

(*** Cooks note: When making a tomato sauce, especially with fresh ingredients from your backyard or farmers market, I encourage you to use only San Marzano tomatoes (which are more expensive, but can be found in your local grocery store) as they are considered by most chefs and Italian cooks to be the best sauce tomato in the world. Although they look similar to a Roma tomato, the flesh is much thicker with fewer seeds, and the taste is much stronger, more sweet and less acidic. ***)

In a large sauce pan heat olive oil over med-high heat. Add squash, zucchini and onion and saute for 5-7 minutes until vegetables are beginning to get soft. (Add a pinch or two of salt to the mix as it cooks). Add garlic, and saute another 2 minutes. Continue adding salt and pepper to taste, in layers, as you cook. Add tomatoes and reserved liquid and stir to combine. Simmer, covered, for about 40 minutes (stir sauce every 10 minutes) or until sauce is thickened and flavors are combined.

For the chicken:

4 thin sliced chicken cutlets

1 c flour

1 c panko bread crumbs

1 tsp basil and oregano, chopped very fine

1 egg, beaten

salt and pepper

2 tbsp olive oil

1 tbsp butter

Heat a large frying pan over medium heat. Add olive oil and butter and allow butter to melt with olive oil. Place flour, egg and crumbs into separate bowls. Add herbs to breadcrumbs and stir to blend. Season both sides of cutlets with salt and pepper. In assembly line fashion, dredge chicken through flour, dip into egg and roll into breadcrumbs. Add chicken to heated frying pan and cook for about 5 minutes, or until brown. Flip cutlet and cook additional 3 minutes. Keep cutlets warm in 250 *F warm oven until dish is ready.

Prepare pasta of your choice according to package directions, less one minute. Add drained pasta to sauce, with basil, and stir over medium heat, mixing well, for about 1 minute.

Heap pasta onto dish and top with panko chicken.

Miso Salmon with Grilled Bok Choy

2008-07-07T13:08:00.005-05:00

Miso is a rich condiment made of mostly fermented rice and soybeans, that you can purchase in a paste form. Miso is high in protein and vitamins and very much a part of daily Japanese culinary culture. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process.

My husband and I love miso soup and really wanted to make some of our own, so I decided to expand and incorporate the paste into another meal. I've seen a lot of recipes over the years for salmon prepared with miso, so I decided to make a variation of my own.

2 6-8 oz salmon fillet

2 tbsp white miso paste

2 tbsp hot water

1 tbsp soy sauce

3 tbsp Mirin

1 tbsp brown sugar

1 tbsp fresh minced ginger

Place salmon fillet into a glass dish or plastic bag. Whisk remaining ingredients together and pour over salmon. Place in refrigerator to marinate for about 1-2 hours.

For the bok choy:

2 baby bok choy bulbs, halved

1 tbsp toasted sesame oil

1 clove garlic, minced

Drizzle the oil over the bok choy and rub garlic into the layers of the vegetable. Set aside.

Over med-high heat, using the direct grill method, grill the salmon fillets for about 4-5 minutes per side, or until the flesh flakes easily with a fork. Grill bok choy, cut side down over direct heat for the last 5 minutes, until wilted and soft. ( I like my bok choy to be soft, but still have a nice bite to it, but you could really leave it on and grill both sides.)

Chipotle Cinnamon Pork with Fruit Salsa

2008-07-02T09:30:00.004-05:00

This recipe just sort of happened to me one night last week making dinner. I had a beautiful pork tenderloin and tons of fresh fruit from the farmers market and the grocery store run over the weekend. I love to make rubs for meat, before grilling, because the crust that forms is just so delicious! This combination of smoke, heat and sweet from the rub really compliments the pork, but I would use this rub again for chicken or beef too!

For the rub:

1 tbsp each:

Chipotle powder

Cinnamon

1tsp each:

brown sugar

salt

fresh ground black pepper

paprika

cumin

Combine all ingredients and rub all over pork tenderloin. Allow pork to sit at least an hour, and up to 24 hours.

Grill 1.5 lb pork tenderloin over direct heat for about 20 minutes, turning to brown on all sides, every 5-7 minutes. Pork is done when a thermometer reads 160-170* F. I like to take the pork off at about 160*F and rest under a tent of foil for about 5 minutes before slicing.

For the salsa:

3 white peaches (any peach would do), pit removed and diced

1 mango, pit removed and diced

1 red bell pepper (any bell pepper would do), diced

1 lime, juice and zest

1 jalapeno pepper (first one harvested from my garden!), seeds removed and diced

1/2 c fresh pineapple, diced small

1 c fresh mint (I used some of my cinnamon mint), chopped

Mix all ingredients into a bowl and refrigerate for about an hour, or up to 24.

Top grilled pork with salsa and serve!

BBQ Bacon Shrimp

2008-06-30T11:24:00.003-05:00

My husband would call this "Heaven, wrapped in heaven, basted with heaven." This dish combines all his faves into one perfect skewer of heaven. I made this for him, as it wouldn't have been an idea to enter my mind necessarily, but I can't always cook for me, can I?

This is easy and a quick grilled dinner/lunch. This would also make a nice appetizer!

Basic BBQ Sauce:

16 oz tomato sauce

1/4 c cider vinegar

3 tbsp brown sugar

2 tbsp vidalia onion, minced

2 tbsp Worcestershire Sauce

1 tsp each, Salt, Chili Powder, Dry Mustard and Smoked Paprika

Combine all ingredients in a saucepan and simmer over low heat for about 20-30 minutes. Stir occasionally to make sure the sauce doesn't burn. Allow to cool before basting raw foods. This makes a little over 2 cups of BBQ sauce and can be stored in a container in the refrigerator.

Soak skewers in water for about 1 hour before you're ready to cook shrimp.

For the shrimp:

1lb fresh shrimp, peeled and de-veined (I leave the tails on)

1/2 lb center cut bacon

1/8 tsp cayenne pepper

1/8 tsp fresh ground black pepper

Wrap each shrimp with a small piece of the bacon. I was able to wrap 3 shrimp per slice of bacon. Skewer shrimp onto stick and sprinkle with cayenne and black pepper. Grill over direct medium high heat about 3 minutes. Baste with BBQ sauce, and turn over and grill another 3 minutes. Baste shrimp on both sides with sauce, until coated to your preference.

Serve and enjoy!

You could probably use the recipe for Balsamic BBQ sauce for this dish too!

Lemon Berry Scones

2008-06-25T08:46:00.006-05:00

I made these for Father's Day, for my incredible dad, who's been nothing but a beacon of strength and love through my mother's illness. My dad and I have always been pals, from the beginning. We used to go on hikes together and collect bugs, then we 'd take them home and identify what kind they were. (As an adult, I scream at the sight of a spider..what happened?) These days, he and I love going on culinary field trips together, to Asian food markets and farmers markets and he always sends me articles from the paper on food related topics. These little things reminds me of how much he cares, and how much he thinks of me in his day to day life. He was my first hero and my glimpse of what a real, dedicated, honorable man should be, and I'm proud that he is my father.

Now, wipe your eyes, and read the recipe below!

This was my first attempt at making a scone (what's wrong with me?) despite my Irish heritage and the fact that I love them! My mother makes them, my grandmother did, so I can too, right? Well my dad liked them, and I thought the texture and flavor were good, but I'm gonna have to make a few more batches of these to really perfect them! Overall, A+ from Dad on the first try!

2 c all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1/8 tsp fresh ground nutmeg

1/2 c butter, chilled and cut into small pieces

1/2 c milk

1 egg

1 tsp lemon zest

1/2 c fresh raspberries

1/4 c fresh blackberries

2 tbsp milk

1 Tbs. sugar

Preheat oven to 425º F.

In large bowl, combine flour, sugar, baking powder, salt and nutmeg. Cut in butter with pastry blender (or your fingers) until the dough has coarse crumbs throughout.

In a separate bowl, combine 1/2 c milk, egg and lemon zest and mix well. Add milk mixture to dry ingredients, mixing with fork just until dry ingredients are moist and a soft dough forms. Gently stir in berries. Gather dough into a ball and gently knead for about 1 minute. (Don't be afraid to add some flour to your work surface or your hands to keep the dough from sticking to you or your surfaces!)

Place dough on greased baking sheet. Pat into about a 9-inch circle, 1/2-inch thick. With sharp knife, cut through dough to form 8 wedges; but do not separate. Brush top of dough with 2 tbsp milk; sprinkle with sugar.

Bake until golden brown, 20 to 22 minutes. Cut through scones, separating wedges, and return to oven for a bout 5 minutes.

For the glaze:

equal parts lemon juice, zest and confectioners sugar. Stir until blended and a "glaze" like consistency is formed. Place into a small sandwich bag, cut the tip of a corner, and lightly drizzle across each scone. Allow to cool and serve!

Fresh Pea Smash

2008-06-23T09:47:00.005-05:00

As you might have read here I'm in love with fresh peas. I've loved peas since I was a small child, when other friends were hiding them in their napkins or under the mashed potato, I was eating them all with great delight!

I'm calling this a smash, because It's not really whipped or mashed completely, as I left lots of whole peas throughout to maintain the freshness of the peas from the farmers market.

This may resemble guacamole, as my friend Kate suggested, but its really an incredibly tasty pea smash. (Yes, I sent her this picture and asked her if it resembled anything unappealing or non edible) I'm not sure what else to call it, and I know it appears green and a tad mushy, but again, I love peas, and by using the fresh peas, it's not a total pile of mush.

1 c of chicken stock
2 c fresh peas
1 clove of garlic, minced fine
2 tbsp lime thyme (any kind of thyme would work here)
1 tbsp butter
1tbsp olive oil
2 tbsp Parmesan cheese, grated fine

Heat butter and oil over med-high heat and saute garlic and thyme for about 2 minutes. Add the stock, bring to a boil, and add the peas. Cook peas in stock for about 5 minutes. With a slotted spoon, remove half of the pea mixture and put aside. In a small food processor, add remaining peas and stock and process for about 30 seconds, on intervals. Remove mixture and add to reserved whole peas and mix well. Fold Parmesan cheese into pea smash, and serve!

I had a really beautiful tuna steak, that I grilled with just salt and pepper and a drizzle of lemon juice. I topped my pea smash with the tuna steak and it was a really good dinner!

(***Cooks note: This would also make a great spread on grilled pieces of Italian bread, topped with a thin slice of prosciutto!***)

Tomato and Cucumber Salad

2008-06-20T08:10:00.005-05:00

This salad to me represents all the good things about summer. The freshest, crisp and perfectly ripe tomato's and the tang of the red wine vinegar all come together with fresh basil and red onion to make a powerful, yet simple tasting salad.

This is my "go-to" salad on hot nights. In the summer when I've got an abundance of produce, salad becomes a part of every meal, and that can get a little boring if it's always the same concoction of lettuce, veggies and dressing. I had a great little pack of mixed tomato's, will baby heirloom tomato's and cherry, grape, yellow and orange tomato's from Trader Joe's. I love these packs because they are mixed with various color, and don't we eat with our eye's first, anyway? Since everything was so colorful, I also decided to not only add sweet basil to the salad, but some of my gorgeous opal basil too.

This is almost silly to call it a recipe, as it's more just making myself something that I am craving to eat. The flavors, colors and freshness is really what I want to accomplish, and thus this "recipe" comes together on my dinner plate!

1 c small tomato's (mixed variety)

(if you have all the same variety of tomato, this will still taste just like summer!)

1/8 c thinly sliced red onion

2 mini cucumbers or 1 large, sliced about 1/4 inch thick

1 c fresh sweet and opal basil, chopped roughly

1/4 c red wine vinegar

1/3 c olive oil

sea salt to taste

Mix all ingredients into a bowl, and let sit in the refrigerator for about 30 minutes to allow flavors to meld together. Serve and enjoy. Can be saved for tomorrow nights dinner too!

Quinoa Tabbouleh

2008-06-16T17:44:00.004-05:00

I grew up eating tabbouleh because my mother loved Middle Eastern food and would make it quite often. It has all the great summer ingredients, like fresh parsley, mint and lemon juice. Traditionally it has almost more of the herb mixture than grain. I've always loved tabbouleh, but didn't have the traditional barley, but I had a box of quinoa (say it...keen-wah) in my pantry and went with that instead. Quinoa has a bitter outer layer, so you have to rinse and lightly scrub the grain in a colander before preparing.

2 c water

1 c quinoa, rinsed

Heat quinoa and water in a sauce pan over med-high heat, until water is boiling. Cover, and reduce heat to med-low. Cook quinoa for about 10-15 minutes, or until all the water is absorbed. Allow to cool.

3 small tomatoes, diced

1/2 c cucumber, diced

3 tbsp fresh mint, chopped

1/2 c fresh parsley, chopped

1 lemon , juice and zest

1/3 c good quality olive oil

a pinch of allspice

Sea Salt to taste

Add all ingredients into a bowl and mix together. Add in quinoa and mix until well blended. Allow to sit in refrigerator about 30 minutes before serving!

Tricking your Tounge

2008-06-16T08:38:00.005-05:00

For a great blog post and pictures on the Miracle Fruit Party , check out Dara's blog at http://diningdish.blogspot.com/2008/06/tainted-tongue.html .

She took pictures (I left my camera on my dining room table) and she wrote up a nice summary.

Also, Roopa (have you seen how amazing her blog is?) of http://www.raspberryeggplant.blogspot.com/ has a very detailed blog post. Check it out!

Also, if you missed hearing me (I know you're all on the edges of your seats waiting to hear my voice)... On Friday, I was a guest on Maryland Mornings, on National Public Radio.

You can listen here!

Listen Here- Miracle Fruit Segment on WYPR

2008-06-13T06:06:00.003-05:00

This morning between 9-930 est, I'll be on WYPR, 88.1, talking about Miracle Fruit.

If you get a chance, listen! I'll write more after it's aired.

In the meantime, check out another wonderful Baltimore food blogger, here.

Cold Soba Noodles with Fresh Peas, Pea Shoots and a Soy Ginger Dipping Sauce

2008-06-11T07:45:00.003-05:00

Two Sunday's ago, my husband and I made our way down to the Baltimore Farmer's Market, under the JFX to find a much larger, more intense, more insanely packed version of my beloved Waverly Farmer's Market . While it was a wonderful market, I found a lot of vendors (isn't this the way these markets tend to be in late spring/early summer) to be selling plants and herbs etc. Well, luckily this year, I got my zucchini, squash, heirloom tomato and early girl tomato, and all my herbs planted and underway! We were on the hunt for the "Pea Man" as I call him... a farmer ( I wish I knew which farm he's from; will find that out this weekend) who brings these huge coolers of fresh picked peas that are so sweet and so crisp, that you have to resist eating them raw, from the bag. By the time we found him, there were mere pea remnants on the ground, a reminder of what could have been.... what might have been had I beat all of Baltimore to the market that day.

This past weekend, I redeemed myself, because at my beloved Waverly Farmer's Market, my "Pea Man" was there and still had enough peas for me to get 2lbs of these amazing green orbs of spring. Now, if you don't like peas (they actually happen to be in my top 3 favorite vegetables of all time) I highly recommend you have real, fresh peas. Frozen aren't bad if they are barely thawed, and canned is vegetable blasphemy. I encourage all "pea haters" to revisit them if you have the opportunity to get a few in your hands. The most other pleasant surprise was the bounty of pea shoots (or vine) available, and I figured if you got the pea, you might as well have the shoot too!

Now, on to most important matters... the recipe. Baltimore has been reminiscent of my reading Dante's Inferno, and the heat has been so incredibly intense, that it's hard to be inspired to eat, much less eat something that isn't iced.

I love soba noodles and most Japanese style noodle dishes with such passion, that I decided to whip some up for a lovely and light dish for lunch.

1/2 lb soba noodles, cooked and chilled

1 tsp vegetable oil

1 c pea shoots, chopped roughly

1/3 c fresh peas

1/2 c chilled soy ginger broth

2 garlic cloves, minced

1 spring onion, chopped fine

1 tsp red pepper flakes

2 tbsp fresh cilantro

In a small frying pan, saute the spring onion, pea shoots and garlic in the vegetable oil, about 2 minutes, until the shoots are lightly wilted and the garlic has cooked.

Mix the cooled mixture into the soba noodles, adding the fresh peas, cilantro and red pepper flakes.

To eat, dip a bite of the noodle mixture into the broth, and shovel into your mouth with great intensity. Repeat. (Wear a bib!)

Zucchini Ribbon Salad

2008-06-09T08:10:00.004-05:00

So much of my summer cooking is driven by several factors including, what I can get at the farmers market fresh, what's growing in my backyard and exactly how HOT it may or may not be outside. This is a great dish to make when you've already fired up the grill for dinner. By grilling your zucchini first, you can cook your other dishes while the zucchini rest. I made this for 2 people, but you could easily double or triple this recipe for a larger crowd.

If there ever was a reason to own a mandoline, this would be one. I've actually wanted one since I registered at Williams Sonoma for our wedding, almost three years ago. I never got it, but after making this salad, I think it might be worth it. Instead of a mandoline, I used a really sharp vegetable peeler, and while it worked and made beautiful zucchini ribbons, they weren't as uniformed as I wanted them.

4 zucchini, washed and ends trimmed
1 red bell pepper, cleaned and sliced thin
1/2 c good quality extra virgin olive oil
1-2 lemons juiced (about 1/4 c lemon juice)
3 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp each, sea salt and freshly ground black pepper
1/4 c fresh basil chopped
1/4 c fresh mint chopped
2 tbsp fresh ground Parmesan

Using a mandoline or a vegetable peeler, thinly slice the zucchini lengthwise. Toss the zucchini and bell pepper with 1/4 of the olive oil, salt and pepper, to taste. Quickly grill the zucchini ribbons and bell pepper on 1 side, until lightly marked and wilted, about 1 minute. Flip zucchini ribbons and pepper slices over and grill another minute. Move vegetables to a plate and let cool slightly.

In another bowl, whisk the remaining 1/4 c olive oil, lemon juice, basil, mint, garlic and red pepper flakes and Parmesan together. Add cooled vegetables to mixture, toss to coat and serve.

Very Berry Tart

2008-06-06T08:02:00.006-05:00

A tart is a pastry dish, that is a type of a pie with an "open face", that is not covered with pastry. Often tart's in pastry shops or bakery's have been baked in tart pans and have a lovely, crisp edge defined perfectly by the fluting of the tart pan. I had a pound of strawberries, blueberries and blackberries in my refrigerator and some puff pastry in my freezer, and decided to whip up a simple but beautiful dessert. This is a very simple idea, and you can use any sort of fruit you want, including stone fruit, apples and pears or even grapes! You could even do this in a savory way (which I love) and try goat cheese and roasted leek for a light spring lunch.

1lb strawberries, sliced thin
1/2 lb blackberries
1 pint blueberries ( this is an estimate, as I just filled in the "gaps" with the blueberries)
2 tbsp orange marmalade
1 tbsp unsalted butter
1 tbsp honey
1 large frozen puff pastry sheet, thawed
1 egg, beaten

Preheat oven to 400* F.
After your puff pastry has thawed, lay it out on a lightly floured surface. Using a rolling pin, roll out the puff pastry only a little, adding about one inch to length and width.

Lay the pastry on parchment paper and transfer to a baking sheet.
Begin laying strawberry slices in a row, slightly overlapping the edges, making sure to leave about 1 1/2 inches on each edge of the pastry. Continue laying slices in rows, about 1 inch apart. Once you're done, fill in the 1 inch rows with blackberries and blueberries.

Once all your berries are placed, begin to fold over the puff pastry edges, slightly covering the first and last berry of each row. With a pastry brush, brush the beaten egg lightly on the pastry edges.

In a small saucepan, melt the marmalade, butter and honey. Drizzle this mixture over the berries in the tart.
Place tart in the oven and bake about 15-20 minutes, or until the pastry has "puffed". Allow to sit about 20 minutes and serve. This tart can be stored in the refrigerator and kept up to 2 days. Either reheat in the oven or serve room temperature.

Grilled Chicken Paillard with Lemon and Black Pepper

2008-06-02T09:39:00.002-05:00

This is a very basic and simple warm night dinner or lunch, that I love. I had 3-5 lemons that needed to be used, so I decided to use the juice and zest to marinate the chicken breasts I had in the fridge.

My husband has become grill obsessed since we moved into our home last April, and we've pretty much grilled since day one. We even made ribs in February...because we missed the charcoal effect so much through the winter. This recipe is so easy because if you marinate the chicken and then start the grill, by the time your coals (you aren't using gas are you???) are ready, your chicken is marinated.

Paillard is a term for any kind of meat or chicken, that's been pounded very thin. I love to grill think chicken breasts because not only are they quick as can be, but also because they tend to not dry out as easy.

4 chicken breasts, pounded thin (about 3/4 lb)

1/2 c fresh lemon juice

1/2 c good quality extra virgin olive oil

1 shallot, chopped fine

1 tbsp fresh ground pepper

Whisk together the lemon juice, olive oil, shallot and pepper, and add chicken breasts. Allow to marinate about 30 minutes.

Remove chicken from marinade, season with sea salt on both sides and grill about 3 minutes on each side.

I served this with a light salad of baby greens, tomato and red onion, with a red wine vinaigrette.

Balsamic Drunken Strawberries (over Pound Cake with Fresh Whipped Cream)

2008-05-29T08:43:00.005-05:00

Aside from baking the pound cake (which is a simple cake to make), this dessert is the perfect summer treat and a great one to serve when you've got a few people to entertain in your backyard.

The pound cake is one of the most basic yet satisfying kind of cake to make and is named such because it used to be made with a pound of butter, sugar, eggs and flour. A more modern version of the recipe has modified these measurements, but the cake is still as wonderful as it once was. You could also use my recipe for hot milk cake as the base to this dish.

I got some wonderful strawberries at the Waverly Farmer's Market and just had to use them for this perfect warm weather dessert. A dear friend bought me a really tasty Raspberry Balsamic Vinegar last year for one of my birthday gifts, and I have only used it with salads or reductions. I thought this would be the perfect dessert to use the already fruit infused vinegar.

For the topping:
To get those strawberries drunk, core and halve them and place in a bowl. Place about 1-3 c of balsamic vinegar over the strawberries. To the mixture, add 3 tbsp sugar and stir well. Let the mixture sit at room temperature for about 30 minutes.

For the pound cake:
Preheat oven to 350*F ( I used a heavily greased bundt cake pan)
1 3/4 cups (230 grams) cake flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of 1 lemon

In a large bowl, sift together flour, baking powder and salt. In another bowl with your hand mixer or with your electric mixer cream together the butter and the sugar until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating another 2 minutes. Add the zest of lemon, the flour and mix until incorporated. Pour the batter into the pan and bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.

For the whipped cream:
2 cups heavy whipping cream
2 tbsp sugar

Whisk together the cream and sugar until stiff peaks form.

Slice the pound cake, top with the strawberries and whipped cream and prepare yourself for true decadence!

Pesto Parpadelle with Sauteed Spinach and Grilled Chicken

2008-05-26T10:27:00.003-05:00

This was an easy weeknight dinner last week when we had a craving for fresh pesto (must be all that fresh farmers market basil) , a need to cook this beautiful spinach sitting in my refrigerator (i get a little crazy with greens at the market...).

I grilled some thin sliced chicken breasts that I marinated in the juice and zest of 1 lemon, 2 tbsp fresh ground pepper and sea salt and 4 tbsp olive oil.

First, bring to a boil enough water for your parpadelle (I used store bought parpadelle). Add about 1 tbsp sea salt to your water. Prepare pasta according to directions, less 1 minute.

Basic Basil Pesto:

2 c loosely packed basil leaves
2 tbsp toasted pine nuts
2 tbsp freshly grated Parmesan
1/4 tsp minced garlic (about one clove)
1/2 tsp salt
1/4 c plus 1 tbsp extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

(Cooks note**Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.)

For the spinach:

2 tbsp olive oil

1 clove garlic, chopped fine

1 lb fresh spinach leaves, washed and ready!

1 tsp sea salt

In a large saute pan, heat olive oil over medium high heat. Add garlic and saute about 2 minutes. Add spinach and salt and allow to cook, tossing the spinach lightly until it begins to wilt. Reduce heat to medium low and allow spinach to cook about 1 more minute, until mostly wilted.

When the pasta is ready (1 minute less the package directed time), transfer the parpadelle to the pan with the spinach, tossing to incorporate. Add basil pesto (to taste) and continue to toss. Add about 1/4 cup of the pasta cooking liqued and continue to toss, cooking over meduum low heat for about 2 minutes. Serve immediately, topped with grilled chicken and paremesan.

Springtime Risotto

2008-05-21T08:19:00.005-05:00

During the spring months, the farmers markets are filled with early spring produce and for people who love to cook, especially seasonally, the spring vegetable season is the beginning of many months of fresh vegetables and fruit.

Last week the 32nd Street Market (Waverly) had an abundance of vegetables and the asparagus and leeks were overflowing! I love asparagus and enjoy it in risotto as you can see from a previous post, here.

For the last few days in Baltimore, it's been either sunny and unseasonably cold, or a torrential downpour of rain and cold. Last night I decided to use the opportunity for good, comforting, warm risotto confettied with spring vegetables.

Preheat oven to 400*F.

For the spring vegetables:

1 lb fresh asparagus, trimmed and cut into 2 inch peices

2 large leeks, sliced in half, cleaned and cut into 2 inch peices

2 tbsp extra virgin olive oil

1 tbsp sea salt and fresh ground pepper

Lay vegetables on baking sheet and toss together with olive oil, salt and pepper. Roast in the oven for about 25 minutes.

For the risotto:
1 c Arborio rice

1 tbsp olive oil

1 tbsp butter

1 medium sweet onion, peeled and finely diced

3 tbsp dry vermouth (you can use a dry white wine, but I love the vermouth in this particular recipe)

4 cups heated chicken stock ( I like to have a little extra in case. Use as much as needed to get the rice al dente)

1/4 cup freshly grated Parmesan cheese

2 tbsp heavy cream

a wooden spoon (the essential tool)

Using a large skillet with a heavy bottom, heat the olive oil and butter over medium low heat and saute the onions until translucent. Add the Arborio rice, stir to coat with the oil and butter, and saute with the onions to toast each grain of rice, about 4 minutes. Once the rice is lightly toasted, add the vermouth, slowly stirring. After the rice has absorbed the vermouth and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed. Continue to stir the risotto as you add the stock. (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 20 minutes.

Remove the roasted leeks and asparagus, and add to the risotto. Stir to combine, add the heavy cream and parmesean, stirring once more and allow to cook about 1 minute.

For garnish:

I added 1/2 c fresh peas (not roasted) and 1/3 c fresh mint. The mint and the peas really add the extra flavor kick to this risotto, that I think is essential to this springtime dish!

Cammarata's Hot Milk Cake

2008-05-20T08:54:00.004-05:00

Hot milk cake is a traditional cake, and I'm pretty sure its a Mid-Atlantic recipe. Living here in Baltimore, the hot milk cake has been a staple of my childhood, and this recipe was passed down to me from my Aunt Ruth.

Words of wisdom for those who've never made this: When you beat scalded milk into a cake batter, a thick mixture turns thin, runny, and looks ruined.

Do not fret! Something magical is happening, and the results are light buttery and golden.

This cake dates back to the Great Depression era, and was an easy recipe to use because the butter was rationed out by the government (which wasn't butter at all, but a square of white lard that you added a few drops of yellow food coloring to). So this recipe allowed families to celebrate an occasion a little easier.

1/4 lb butter
1 c milk
4 eggs
2 c sugar
2 c flour
2 tsp vanilla
1 tsp salt
2 tsp baking powder

Add butter to milk and heat to boiling - turn off heat.
Beat eggs until fluffy and add sugar, then flour, salt and baking powder and beat thoroughly.
Add to the hot milk and pour into a bundt cake pan and bake 350 degrees until done, about 45 minutes. Allow to cool on a rack and invert and serve.

Key Lime Pie

2008-05-12T07:54:00.008-05:00

I made this pie for my mother for mothers day. It's a household favorite and lime is my favorite citrus! Mom, Dad and I had a great day together, picking out flowers for her garden, chatting and spending good quality time together.

My dad is a master on a wok, so my mother asked him for stir fry and I brought the pie.

This is a basic key lime pie recipe, with a little special twist. My family loves gingersnaps... a lot.

So instead of graham cracker crust, I did a gingersnap crust. The tartness of the lime, with the sweet whipped cream and spice of the gingersnap is a beautiful gastroexperience.

For the crust:

good quality ginger snap cookies (about 3/4 lb)

1/4 c of melted, unsalted butter

2 tbsp sugar

In a food processor, pulverize the cookies into a fine crumble. Add sugar and melted butter and blend together with a fork. Once combined, press the mixture into a 9" pie plate. Bake in a preheated 350 F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

For the pie filling:

4 large or extra large egg yolks

1 14 ounce can sweetened condensed milk

1/2 cup key lime juice

2 teaspoons lime zest

Using an electric mixer, beat the egg yolks until they are thick and turn to a light yellow. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended. Pour the mixture into the pie shell and bake at 350 F for 12 minutes-15 minutes. Pie filling should be firm with a slight wiggle in the middle. Allow to cool, and place in refrigerator for 2 hours.

For the whipped cream :

1 cup heavy whipping cream

3 tbsp sugar

1 tsp vanilla

Whip cream until it begins to thicken slightly. Add sugar and vanilla and continue to whip until soft peaks form.

Remove pie from refrigerator and dollop the pie with the whipped cream, covering the filling. Add some lime zest on top for garnish, and serve.

These pictures don't capture this pie enough, but we were inhaling it so quickly I had very little time for exposure and white balance!

"Crossing the Bridge" Noodles

2008-04-27T16:35:00.009-05:00

This dish is a tradition in western China and is also known as guò qiáo mĭxiàn. The dish got its name from a story of a woman whose husband was studying for the imperial examinations and would deliver his lunch to him every day. She had to cross a bridge to get it too him, so she made the broth really hot to be sure it would still be warm for him.
The famous local dish features super hot broth topped with a thin layer of duck fat in which you quickly add slivers of meat, fish, egg and vegetables while at your table, but I chose to change this recipe up to suit my dinner needs. For starters, no duck fat. The fat is used to create a layer to preserve heat, but since I was serving this immediately, I chose to omit it. (I also can't bring myself to obtain or use duck fat.) Additionally, I used from scratch egg noodles, par boiled before adding to the broth. You can certainly use store prepared egg noodles for this dish. If you don't make your own noodles, this could certainly be an easy, mid-week dinner!

Noodles:
1 1/4 c all purpose flour

1tsp salt
3 small eggs

To prepare the noodles, sift the flour and salt onto a work surface and create a well in the center. Break the eggs into the center of the well. Using your fingers, slowly work the eggs into the flour to make a soft dough. Lightly dust your work surface and place the dough on it. Knead until dough is smooth, about 3-5 minutes. Cover the the dough with a piece of oiled plastic wrap and let rest for about 20 minutes.

Soup:
6 oz boneless chicken breasts, sliced into small thin pieces
1 tsp rice wine
1 tsp fresh grated ginger
1 tsp , plus one tbsp soy sauce (to top each bowl of soup)
6 c chicken stock
salt and ground white pepper to taste
3 spring onions, including tender green tops sliced thin, keeping white and green parts separate
1/4 c chopped cilantro

To begin preparing the soup:
Place the chicken in a dish and add the rice wine, ginger and 1 tsp soy sauce. Mix well and let marinate in fridge for about 30 minutes or while you prepare the noodles.

(Using a hand cranked pasta machine)
On the same floured work surface, lightly kneed the dough again for about 3 minutes, until it feels elastic. Divide into 2 equal parts. Working with 1 piece at a time, flatten your piece and set the machine to the widest setting. Lightly dust the flattened dough and pass through the roller. Reset the rollers a width narrower, fold the dough into thirds, dust if needed with flour and pass through the rollers again. Repeat decreasing the setting each time until you have a wide, thin strip of dough (setting 2 on most machines). Roll up the dough lightly into a cylinder and using a sharp knife, cut crosswise into noodles about 1/4 to 1/2 inch thick.
Toss the noodles lightly with flour and hang to rest until soup is ready. Repeat process with remaining dough.

To continue making the soup, pour the chicken stock into a saucepan and bring slowly to a boil over medium heat. While the stock is heating, bring a large pot of salted water to a boil, add the noodles and cook until just tender about 3 minutes. Drain and rinse under hot water. (This should be done only with fresh noodles, to remove any starch or flour) Divide the noodles evenly into each bowl.

To finish the soup, add the chicken to the simmering stock, season with 1 tbsp soy sauce , the salt and pepper and add the white parts of the scallions. Simmer until chicken is cooked through about 1 minutes. Ladle the hot soup over the noodles, and top with green parts of scallions and chopped cilantro.

Blueberry Power Smoothie

2008-04-23T12:44:00.005-05:00

Trader Joe's has reasonably priced frozen fruit and I just love using frozen fruit during the winter/early spring months when fruit is not in season, and the impostor fruit at the grocery stores taste like cardboard.

My mother has been ill and is recovering from a serious surgery along with facing many months of chemotherapy treatment. When someone is faced with a disease like cancer, nutrition is a huge part of the recovery. With a jeopardized immune system, whey protein powder is a great way of adding proteins, which causes an increase in antioxidants.

With all of this information I created a power smoothie for my mom, that not only tastes great, but is easy to ingest under these conditions.

**You can omit the whey protein powder and flax seed oil to just enjoy an antioxidant jam-packed smoothie! This is a really great smoothie to drink first thing in the morning or after a hefty workout!

1 c ice
1/2 non fat yogurt
1 c frozen blueberries
1 scoop (about 2 tbsp) whey protein powder**
1/4 cup cranwater ( This is 4 oz cranberry to 20 oz water; make it and save it in a bottle)
1 tbsp flax seed oil **

Mix all ingredients together in a blender and blend for about 2 minutes.
Serve immediately.

Beer Batter Fish with Chips

2008-04-21T14:35:00.002-05:00

I love fish and chips, but they have to be made really well and with perfectly plump white fish, preferably cod. Having been to London and Ireland, I know a good fish fryer when I see one and chips can't be anything other than skin-on sliced potato wedges, fried in the same oil as the fish. Again, these are all my preferences, but trying it any other way just doesn't seem authentic.

Beer batter is quite possibly the easiest concept ever, but frying the fish perfectly is the hardest part of the task. You have to slowly drop the batter covered fish into your oil and wait for a crust to start to form, before releasing the rest of the fish into the oil. With long enough tongs, it shouldn't take you too long to master the fry.

Beer Batter:

12 oz beer (I used a dark ale)

1 1/2 c all purpose flour

1 tsp salt

Fish:

1 lb fresh cod, sliced into 1 inch wide strips

Chips:

3-4 Idaho potatoes, sliced into wedges, about 8 per potato

In a Dutch oven, (if you own a fryer, go ahead and use it) heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.

Place in a low oven to keep warm while cooking the fish.

Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Meyer Lemon Penne with Shrimp and Basil

2008-04-13T18:20:00.006-05:00

The Meyer lemon is a citrus fruit, originating from China. The fruit is a cross between a lemon and a mandarin orange. The flavor is not as tart as a true lemon and its a wonderful compliment for this dish. You can substitute true lemon as well in this dish.

2/3 c good quality olive oil

2/3 c grated Parmesan

1/2 c fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

2 tbsp Meyer lemon zest

1/3 c chopped fresh basil leaves

1 lb whole wheat penne

1lb shrimp, peeled and deveined

Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes.

In a fry pan, heat 1 tbsp olive oil and add shrimp, in a single layer, cooking until just pink, about 3-5 minutes.

In a separate bowl, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the penne, reserving 1 cup of the cooking liquid. Toss the penne with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Add shrimp and season with salt and pepper. Garnish with lemon zest and chopped basil.

My Hero Cooks for the Pope

2008-03-24T09:52:00.003-05:00

Ever since my mom's gotten sick, I've been unable to blog. I've got about 5 things I'd like to post, but after spending 10 hour days in the ICU, I'm too tired and too bewildered to do so. I can however, continue to post about interesting things that are related to my love of food... and this article is surely one of them. Lidia Bastianich is my top culinary hero. I love her. The pope... eh. :)

http://dinersjournal.blogs.nytimes.com/2008/03/21/lidia-and-il-papa/

Irish Soda Bread

2008-03-17T14:17:00.002-05:00

Since I couldn't take time to dedicate this post to St Patrick's Day (I am very Irish, by the way) I thought I might repost my St Pat's themed post from 2007.

http://culinarynovice.blogspot.com/2007/03/irish-soda-bread.html

I encourage you to take a look... when I first posted this, not many people were reading my blog.

Slainte!

No Updates Lately

2008-03-17T10:46:00.003-05:00

I'm sorry I haven't posted lately... My family has had a really rough week and so I thought I'd post and let anyone who reads this know (and foodbuzz since I am a publisher for them too) that my mom is really sick and that's why I've not posted.... heck, I've hardly eaten anything the last 2 weeks....So to the bloggers out there, send a little cyber hope to my mom... the most beautiful and courageous woman I know....and the very best mother a girl could have.

17 Bean and Barley Soup

2008-02-26T10:05:00.009-05:00

Winter makes me want to hibernate, and part of that is falling in love with soups. I love bean soups and find them to be the easiest to do, with the least amount of fuss. This recipe makes enough for at least 6 servings (if not more) but can be halved or quartered easily. I like to make the full recipe and freeze for a later dinner.

If you purchase Parmesan that's fresh you should save your rinds (once you've grated all you can!! ) and freeze them for when you make soups and stocks. Just scrape the labeling off (the part that gives you a clue if its authentic... you should see the words "Parmigiano-Reggiano" on the side of the cheese. ) and place into your soup or stock. This is an old family method, and I've seen many of the greats use this technique as well.

I found the 17 bean soup mix (which is really beans in a bag) from Trader Joe's, but you can find this in any grocery store. For this soup, like most others, I used a Mirepoix as the base. A Mirepoix is the French name for a combination of onions, celery and carrots. Mirepoix, either raw, roasted or sauteed with butter is the flavor base for a wide number of dishes such as stocks, soups, stews and sauces. Mirepoix is known as the Holy Trinity of French cuisine.

3 c 17 bean soup mix
1/3 lb of center cut bacon, diced (See Cooks Note below)
1 c each, onions, carrots and celery, or Mirepoix
1 28 oz can of diced tomato's
2 cloves of garlic, minced
2 bay leaves
2 tbsp dried Italian herbs (I used a mix of oregano, basil and thyme)
2 tbsp salt and freshly ground pepper
1 leftover rind of Parmesan cheese, with the label scrapped off
2 tbsp olive oil
6 cups of quality vegetable broth or stock

Empty beans into a large pot and cover with cold water. Let beans soak over night.

The following day, drain the beans completely and give them a good rinse with cold water. In a large, heavy bottom soup pot or dutch oven, heat the olive oil over medium high heat. Cook the bacon until crisp and remove from pan. (*** Cooks note: This can be omitted all together for my vegetarian friends... I just did it for some flavor boost!****) Add mirepoix and saute for about 7 minutes. Season with 1 tbsp salt and pepper, and add herbs and bay leaves. Saute another 2 minutes, and add beans. Cook the vegetable and bean mix for about 3 minutes. Add the tomatoes and the broth and the Parmesan cheese rind, and simmer covered for about 2 hours.

Serve immediately with a piece of warm crusty bread, or freeze and enjoy on another day.

America's Second Harvest- Free Download for a Good Cause

2008-02-20T15:35:00.004-05:00

I never take for granted how lucky I am to live a relatively comfortable and fulfilled life. As I write about my culinary adventures, I become more aware of the increasing problem with hunger in the United States and worldwide. Hunger affects more than 35 million people in America today. It's a challenge that requires constant attention and support, and as a food company, Barilla is in a unique position to help raise awareness and money through projects like The Celebrity Italian Cookbook.

When you download a copy of The Celebrity Italian Table Cookbook, Barilla will donate $1, up to $100,000, to America's Second Harvest, a national charity that secures and distributes more than two billion pounds of food products annually.

You can learn about this amazing charity, here.

Do your part, and reap an instant reward, by going here, and downloading your cookbook!

Garlic Herb Crusted Rack of Lamb

2008-02-16T18:30:00.006-05:00

For Valentines day we decided to have a quiet but special night at home. I decided to make something that I really love, but have never prepared myself before. I found a beautiful cut of lamb and couldn't resist this relatively easy but fancy dinner.

1 tbsp olive oil

1 1/2 tbsp kosher salt

2 tbsp minced fresh rosemary leaves

3 garlic cloves, minced

1/2 c Dijon mustard

1 1/2 c panko breadcrumbs

1 rack of lamb, "frenched"

(*** Cooks note: "Frenching" refers to scraping the meat off the tips of the bones. There should also be about 1/8th of an inch of fat on your lamb. ***)

Heat oven to 425*F.

Heat oil in a skillet, over med-high heat, until almost smoking. Season both sides of the lamb with salt and place fat side down onto the skillet. Sear the meat until brown. Turn the rack, rib side down and sear the other side. Continue browning all sides of the meat. Remove from pan and set aside.

In the same skillet, sauté garlic cloves with rosemary leaves for about 1 minute. Add breadcrumbs and turn heat down to low, stirring constantly to toast. Remove from heat when lightly toasted.

Distribute crumbs onto a plate for application to the rack. Spread the Dijon mustard on both sides of the lamb. Press the lamb into the crumb mixture and flip, making sure to create a crust on all sides of the meat. Place on foil covered roasting pan, rib side down, and roast in oven about 40-50 minutes, or until meat reached 160* F for medium doneness. (Cook to your desired preference).

Slice rack of lamb into individual chops and serve immediately.

Beer Bread

2008-02-07T10:24:00.001-05:00

Bread is scary to me... I love eating it but I have little to no experience making it. I thought I'd attempt the easiest bread recipe around, and it really was the quickest baking experience I've had!
Beer bread is easy, requires very little ingredients, and can be made with whatever extras you have lying around your kitchen. I think this is best eaten right away, but the convenience of the preparation makes it an easy last minute idea.

Basic Beer Bread:
3 C all purpose flour
1 tsp baking powder 1/2 tsp baking soda 2 tbsp honey
1 tsp salt 12 oz (1 bottle) room temperature beer 1 egg plus 2 tsp water, lightly beaten (for an egg wash)

(***Cooks note: For the first loaf I made, I used the basic recipe and added 1 tbsp garlic powder, and 1tsp each dried rosemary, oregano, basil and thyme for a Garlic Herb Beer Bread. The second loaf, was basic recipe topped with freshly shredded parmesan cheese.***)

Preheat oven to 350*F. Place dry ingredients in a bowl and mix with a fork. Add honey and beer and stir the mixture until the just mixed together. Pour into a greased loaf pan. Brush egg wash on top of loaf and place in oven for about 45-50 minutes. Serve warm.

Chocolate Cherry Merlot Brownies

2008-02-03T19:21:00.000-05:00

There's something very classic about brownies and I thought they would make a great choice for Culinate's Death by Chocolate Contest. These brownies are so rich and intense, and the merlot soaked cherries surprise your every bight. Tested on friends and family, these brownies disappeared!

1 1/2 c dried cherries
1 c merlot wine
4 oz semi sweet chocolate
4 oz dark chocolate, 60% cocoa
1 1/3 c flour
1/2 tsp salt
1/3 c butter, room temperature
1 c sugar
2 large eggs
2 tsp vanilla extract

Heat oven to 350*F. Place cherries in a large bowl. Over medium high heat, warm merlot until just boiling. Pour wine over cherries, allowing them to steep, about 15 minutes. Drain cherries and discard wine.

Melting the chocolate:
Use a double boiler, or a bowl placed over a sauce pan with simmering water (what I did), to melt the chocolate. Stir chocolate as it melts, and keep an eye on it to make sure it doesn't scorch. Chocolate should be smooth and creamy.

Using a mixer, cream butter and sugar together until light and fluffy. Add eggs and vanilla and beat another minute. Add flour and salt and mix well for another minute. With the mixer running on low, add the cherries to the batter and mix until moderately incorporated. Fill a square 9 in baking dish with batter and bake in oven for about 35 minutes, or until a toothpick inserted in the middle of the brownies, comes out clean.

Cut into squares and prepare yourself for chocolate heaven.

Honey Roasted Carrots and Parsnips

2008-01-30T10:15:00.000-05:00

I love parsnips more than most of the other root vegetables. They are also the perfect plate date for carrots as they compliment each other so well. I served these with my French Chicken in a Pot and it was the perfect compliment to a french dinner.

1lb carrots, cleaned and sliced on the diagonal

1lb parsnips, cleaned and sliced on the diagonal

2 tbsp honey

1 sprig of thyme, leaves only

coarse sea salt

freshly ground pepper

olive oil to coat the vegetables

Heat oven to 400* F. Line a baking sheet with aluminum foil. Add the vegetables and the oil together in a bowl and mix thoroughly making sure all the vegetables are coated in oil. Lay the carrots and parsnips out on the baking sheet and sprinkle generously with salt and pepper. Roast in the oven for about 20 minutes, giving them a shake and shimmy, half way through.

Meanwhile, heat over low heat, the honey and thyme leaves, just to allow the honey to melt and the flavors to come together.

Remove baking sheet from oven and drizzle the honey and thyme mixture over the veggies. Serve immediately.

Spicy Basil Chicken Stir Fry

2008-01-29T08:43:00.000-05:00

I had about 2 cups of fresh basil lying around (and this time of year its not cheap to get that much basil, so I had to use it!) and wanted to make a simple stir fry. Luckily I keep a well stocked pantry and I had all of the ingredients lying around my kitchen. This is my version of a common Thai dish, but I've improvised when I can't get my hands on chili peppers, using chili oil.

1 lbs chicken breasts, cut into thin strips
1 tbsp wok oil (or vegetable oil)
2 tbsp chili oil
3 scallions, chopped white and some green parts
2 bell peppers (i used red and orange), thinly sliced
5 cloves of garlic, chopped fine
3 tbsp fish sauce
1 tsp crushed red pepper flakes
1 cup packed, basil leaves
2 cups Jasmine rice, cooked

Heat a wok, over high heat. When the wok smokes, add wok oil and chili oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add scallions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve over rice.

Ina and Meghan's Beef Bourguignon

2008-01-23T09:11:00.000-05:00

This recipe is a classic dish, but since I used Ina Garten's notes and recipe on how to best prepare it, she too gets the credit she deserves. This dish was easy to make, although it does require some loving care and extra time to have it turn out just right.

The photograph doesn't do the dish justice as it was taken a few (OK, many) glasses of red wine into my holiday party, and I was just so excited to eat that I didn't apply any care to the integrity of the photo.

1 tbsp good olive oil

8 ounces center cut bacon, diced

2 1/2 lbs chuck beef cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

1 lb carrots, sliced diagonally into 1-inch chunks

2 yellow onions, sliced

2 tsp chopped garlic (2 cloves)

1/2 c Cognac

1 (750 ml.) bottle good dry red wine like Pinot Noir

2 c beef broth

1 tbsp tomato paste

1 tsp fresh thyme leaves

4 tbsp unsalted butter at room temperature, divided

3 tbsp all-purpose flour

1 lb frozen whole onions

1 lb fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol.

Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Cheater's Chicken Ravioli

2008-01-17T20:18:00.000-05:00

This is a cheat recipe for so many reasons! Instead of using pasta sheets, I use store prepared wonton wrappers to make these ravioli. This recipe is enough to make several dozen ravioli, as I try to use the entire pack of wontons and make them all, freezing half for another meal.

These ravioli are light and delicate so they are great served with basil pesto, or dropped into a simmering chicken broth with scallions and peas. If you really want to go nuts, you could deep fry them in oil for a few minutes and serve with a dipping sauce.

1 package store prepared wonton wrappers

For the filling:

3/4 c ricotta cheese, drained

1/2 c fresh basil leaves

1 garlic clove

1 tbsp lemon zest

1 lb ground chicken

3 tbsp shredded Parmesan cheese

1 tsp sea salt

1 tsp freshly ground pepper

Combine all of the ingredients for the filling into a food processor and pulse until well blended.

Meanwhile, lay out wonton wrappers, filling a few at the time. To fill the wonton wrappers, place a small amount of filling into the center of the wonton wrapper. With your finger, brush the edges of the wrapper with a little water to help seal the ravioli. Fold the wonton wrapper on the diagonal and seal together the seams to form a triangle. Place ravioli on a plate and cover with a damp towel until all are done. Cook in salted boiling water for about 5 minutes, or until ravioli have risen to the top.

To freeze: Lay out ravioli on a cookie sheet lined with wax paper. Place sheet in the freezer until ravioli are frozen, about one hour. Transfer to a freezer bag and store up to 6 weeks.

French Chicken in a Pot

2008-01-14T05:39:00.000-05:00

I received a subscription to Cook's Illustrated a few months ago and I absolutely love this magazine. It's a subscription issued by the same people that bring you America's Test Kitchen and is an amazing resource and reference to both beginner's and experts, in the kitchen. I read the issues from cover to cover, taking in all of the expert knowledge on recipes, techniques and product reviews.

This recipe is taken from the January/February 2008 edition. While this particular cooking method is a classic french recipe, I give credit to Cook's Illustrated because of the loving time they put into perfecting this method and particular recipe.

This recipe ditches the American way of crispy fried skin on a bird, for simplistic and powerful chicken flavor. As the magazine notes, why concentrate so much effort to make skin crisp, when you should focus on the flavor and tenderness of the meat? The method of "Dry cooking" this bird really did bring out the flavors of the meat and my chicken was to-die-for perfect. Thank you Cook's Illustrated, once again.

1 whole raosting chicken (4.5lbs), giblits removed ad discarded, wings tucked under back

2 tsp kosher salt

1/4 tsp ground black pepper

1 tbsp olive oil

1 small onion, medium chop

1 celery stalk, medium chop

6 garlic cloves, peeled

1 bay leaf

1 medium sprig fresh rosemary

juice from 1 lemon

Adjust oven rack to lowest position and heat oven to 250*. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into the cavity of the bird, flip chicken breast side up, and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat, place large sheet of foil over pot and cover tightly with lid. Transfer pot to over and cook until instant-read thermometer registers 160 degrees with inserted in the thickest part of the breast and 175 in the thickest part of the thigh, about 80-110 minutes.. Transfer chicken to carving board and tent with foil, resting about 20 minutes.

Meanwhile, strain chicken juices from pot through fine-mesh strainer into a fat separator, pressing on solids to extract liquid; discard solids. Allow liquid to settle then pour into saucepan and set over low heat. Stir in lemon juice to taste. Serve chicken, passing jus at the table.

Sara and Tyler's Winter Panzanella

2008-01-09T08:44:00.000-05:00

I love panzanella salad, but this recipe was my first "winter" version of it. Sara found this recipe from Tyler Florence and while the inspiration was from him, she tweaked it a little to make it more of her own. This really was a great dish to bring to our holiday dinner because you can prepare all the ingredients before hand, and toss the salad together right before serving.

2 bunches mixture red and gold baby beets (***Cooks note: If you can only find regular sized beets they need to be cut in half and roasted for about an hour as opposed to 30 minutes.**)

3 shallots

Extra-virgin olive oil

2 sprigs marjoram, thyme, and oregano (**Cooks note: Dried works fine too**)

Kosher salt and freshly ground black pepper

4 slices pancetta, sliced into small pieces

1 log goat cheese, refrigerated

1 loaf Italian bread, cut into crouton-sized pieces

1/2 lemon, juiced

1/4 c honey

2 tbsp balsamic vinegar

1/2 orange, juiced

1 large handful arugula

Preheat the oven to 350 degrees F.

Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.

In saute pan, cook pancetta until crisp.

Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

For the dressing:

In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together.

Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula. Top with goat cheese crumbles. Serve immediately!

Maureen and Emeril's Korean-Style Pork Wraps with Chili Sauce

2008-01-03T13:10:00.000-05:00

This is one of the many delicious dishes my friends brought over for my holiday dinner. I'm so glad Maureen found this recipe because she really hit the nail on the head with this easy and amazingly tasty dish. This can be served as an appetizer (as Maureen did) or as a fun dinner (as I did two weeks afterward, cause it's that good!). Maureen found this recipe in Emeril's catalog of thousands!

1 1/2 pounds pork tenderloin, trimmed

1/4 cup soy sauce

1 tablespoon sugar

4 teaspoons toasted sesame oil

1/2 cup chopped green onions

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

2 tablespoons Sriracha hot chili sauce

4 teaspoons honey

1 tablespoon vegetable oil

2 tablespoons sesame seeds, toasted

1 1/2 cups cooked jasmine rice

1 head Boston Bibb, or butter lettuce, leaves separated, washed, and patted dry

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour or more.

In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.

When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.

Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.

To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!

One Year; New Year

2007-12-31T09:29:00.000-05:00

Well my holiday celebrations and dinners are a thing of the past and now and I can think back as I reach one year of documenting my culinary curiosities. This has been a challenge and a great experience. This year, I've had to really focus in on what ingredients I would shop for, and from what source I was getting my food. Shopping farmer's market's in order to get fresh and organic and in-season foods, while supporting local farmers, also became a passion of mine. Trying to apply thought into the entire process, from procuring to preparing and feasting. Documenting my explorations or my memories and challenging myself to try and improve upon each recipe. I've also been exposed to so many other food blogs(gers) who impress me and inspire me to create the food I crave. It's been a huge year of change for me, buying my first house with my husband, working two jobs, taking classes, friends getting married and this food diary. I even had the honors of being nominated and placing 5th (out of 80 entries!) for a food blog competition through culinate.com .

I'm looking forward to what 2008 might hold..Now if you'll excuse me, I have to get back to the kitchen.

Sugar Cookies

2007-12-06T09:25:00.000-05:00

Sugar cookies are super easy and perfectly delicious. From this recipe you can create other cookies, adding in different flavors or spices for variation. If you have a well stocked pantry like me, you can probably find all of the ingredients already in your kitchen!

This is a basic recipe and the cookies come out crisp, with just the right amount of sweet sugary goodness!

I use a Silpat which is a liner made of silicone and fiberglass which replaces the need for parchment paper. This liner makes perfectly brown cookie bottoms and keeps them crisp. Added bonus: easy clean up and no cookies stuck to the cookie sheet!

2 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 c butter, softened
1 1/2 c white sugar, plus more for sprinkling
1 egg
1 tsp vanilla extract

Preheat oven to 375 degrees F.

In a small bowl, sift together flour, baking soda, and baking powder. Set aside.
In a large bowl ( I used my Kitchen Aid mixer ), cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto Silpat lined cookie sheets. Sprinkle a pinch (you're familiar with this measurement, right?) of sugar on top of each dough ball. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Holiday Traditions

2007-12-04T10:17:00.000-05:00

Every year my best friends and I get together and have our annual holiday dinner together. Usually we go to Birches, one of our favorite places to dine in Baltimore but this year we've decided to do something a little different. We're going to do an "around the world" theme. Basically, each person picks a region and a dish and we all feast on foods from various regions/cultures around the world.

What are your favorite holiday foods? Are they regional/cultural in significance? I'd love to know more about the worldly gastroadventures of my blogger community and readers!

Leave your ideas/recipes/comments below!

Rosemary For Remembrance

2007-11-28T08:29:00.000-05:00

What sparked this blog writing was being selected for the annual Baltimore Sun's holiday cookie contest last year. My first blog post is here: http://culinarynovice.blogspot.com/2006/12/rosemary-for-remembrance.html

The really cool thing about this is this year, the Baltimore Sun decided not to have a contest but to review the submissions since 2000 and pick a "best of the best" list.

You can read the article and our submission here: http://www.baltimoresun.com/entertainment/dining/bal-fo.cookies28nov28,0,3537041.story

Although my husband and I didn't create the recipe, it's become a part of our lives, our traditions and our memories of our wedding day. These cookies become holiday gifts each year and are loved by anyone who tries them.

This weekend I hope to make them and take some more pictures for the blog. (The cookies are in the picture on the Baltimore Sun's website (bottom tier, left hand side, light colored cookie).

Pumpkin Cupcake with Cinnamon Buttercream Icing

2007-11-25T21:26:00.000-05:00

For the cupcakes:
2 1/4 c all-purpose flour, sift before measuring
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 c butter, softened
1 1/3 c sugar
2 eggs, beaten until frothy
1 c canned pumpkin
3/4 cup milk

Preheat oven to 375* F. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

Meanwhile, cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. (OR... I use these whenever I make cupcakes or muffins, because they are so easy and require very little clean up. You just place them directly on a cookie sheet and bake as is.) Bake cupcakes for about 20-25 minutes.

For the Cinnamon Buttercream Icing:

1 c butter, soft and room temperature

1 tbsp Pure Vanilla Extract

1 tbsp Ground Cinnamon

1 lb confectioners sugar (10x)

3 tbsp milk

Beat butter in large bowl with electric mixer on medium speed until light and fluffy, about 5-7 minutes. Add vanilla; mix until blended. Stir cinnamon into confectioners' sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Re-whip before using.

Butternut Squash Risotto

2007-11-19T06:49:00.000-05:00

Arborio rice, a pearly white, round, Italian grain of white rice is used for risotto. For any risotto, I recommend using only Arborio rice imported from Italy (you can find this in your grocery store). What differentiates this rice from other white grain rice is the starches released from the rice while preparing the risotto, which gives the dish it's distinct creamy texture.

For this dish, I used my Sicilian influence to bring together butternut squash and sage for this warm and comforting dinner.

1 cup Arborio rice
6 cups good quality chicken stock
2 c butternut squash, diced into 1/4 in pieces
1 small onion, diced fine
1/2 c white wine
1/4 c olive oil
8 tbsp butter
1 tbsp coarse sea salt
1 tsp freshly ground nutmeg
1/2 c freshly grated Parmesan cheese
10 sage leaves

In a large, heavy bottom pan, heat the olive oil over med-high heat. Add onion and squash and salt and saute for about 7-10 minutes or until the squash is softened and the onion is translucent.

Meanwhile, heat the stock with 5 sage leaves added until warm. (The key to keeping the risotto cooking is to ensure your stock is warm so you maintain the temperature as you add the liquid to the pan.) In another small pan, heat 4tbsp butter over med-low heat and fry the remaining sage leaves until crisp (be careful not to burn) and remove to a paper towel for garnishing.

To the squash and onion mixture, add the Arborio rice and stir for about 2-3 minutes making sure all the rice is coated with the olive oil. Add the 1/2 c of wine and stir continually until the wine has been absorbed. Add the stock, one ladle at a time, waiting for the liquid to be absorbed before you add more. Stir continually (you might want to pull up a chair or pour a glass of wine) adding stock, until the rice is creamy and al dente, about 20 minutes. Stir in 4tbsp butter and Parmesan, nutmeg and top with the crispy sage and serve immediately.

Ceviche

2007-11-16T18:16:00.000-05:00

The marinade used in ceviche is citrus based, with lemons and limes being the most commonly used. This being said, all citrus will work. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured which pickles or "cooks" the fish without heat.

This seems more of a summer dish, but I attended a themed cocktail party and this fit right in with the other Mexican dishes served.

2 each of the following (juice and zest):

lime

orange

lemon

1lb bay scallops

1lb shrimp

2 jalapeno

1 small red onion

1 small red bell pepper

2 cloves garlic, minced

1/2 c fresh cilantro, chopped

1/2 tbsp coarse sea salt

2 tbsp extra virgin olive oil

Add all ingredients to a bowl and let marinade for 4-6 hours. Serve cold with tortillas.

Easy Roasted Brussels Sprouts

2007-11-14T09:46:00.000-05:00

When I first started this blog (almost one year ago!) I had a different format and this was one of the first posts I made. Since I've increased in popularity and have many blogger friends out there reading my blog, I thought I'd re-post this simple recipe to ensure you all have tried this method of cooking Brussels Sprouts.

This is the easiest and most delicious (in my opinion) way to enjoy the sprouts. My husband didn't eat these delicious veggies until this method was introduced to him!

I got this idea from Ina Garten as I saw her prepare them this way...although I love just about any vegetable that's been roasted. The flavors caramelize under the high temperature of the oven and the outsides of the sprouts get crisp.

1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.

Did you know?

According to a survey in 2002, Brussels sprouts are Britain's most hated vegetable, and it has become a cliche there and in the United States that children dislike the vegetable. Overcooking releases sulphur compounds in the vegetables that give it a distinctive smell commonly found unpleasant. If correctly cooked, the unpleasant smell is avoided and the vegetable possesses a delicate nutty flavor.

Lost Blogger, FOUND!

2007-11-06T11:03:00.000-05:00

Where or where have my blog posts been? I've been cooking, eating and taking pictures.... to no avail, finding the time to post a blog has been difficult.

I've got a house guest for a few weeks and a new part time job (in addition to the full time job and the house/husband/life responsibilities).

Anywhooo... please know I'm suffering from not posting as much as you are (or are you just checking out the posts on all the other wonderful bloggers out there?).

Stay tuned....

Cook For A Cause

2007-10-19T08:11:00.000-05:00

Some of my readers know that I am on the Board of Directors for the Family Crisis Center of Baltimore County. The FCC gives women and children who are victims of domestic violence housing, food, counseling and access to legal counsel.

Many months ago we decided to contact local restaurants to see if they would be willing to host cooking classes with proceeds going to benefit the FCC. We recieved word from both The Black Olive and Rumor Mill that they were interested in our first two series for the fall.

Today, The Baltimore Sun posted an article in their "Dining At Large" section online. You can find that here.

The Black Olive is FULL, but there's still room for the second class...Tuesday, Nov. 20 at the Rumor Mill in Ellicott City. The chef is Tim Daugherty.
Tickets are $30 each!
If any of my local readers are interested, please leave me a comment and I will contact you!

Vegetable Eggrolls

2007-10-15T18:48:00.001-05:00

I was making some of this soup for dinner tonight and since I was already making dumplings, I thought I'd do some egg rolls as well. My husband loves these and I don't make them very often, so tonight, I rolled.

2 c green cabbage, sliced thin

1/2 c bean sprouts

3 cloves garlic minced

4 spring onions, sliced thin

1 carrot, shredded

1 1/2 tbsp ginger, grated

1/3 c oyster mushrooms, sliced thin

2 tbsp tamari

1 tbsp hot chili oil

1 tsp fish sauce

1 package store prepare wonton wrappers

For the filling:

In a wok, over medium high heat, add garlic and onions and saute for about 2 minutes or until soft. Add all of the remaining vegetables and cook until cabbage is soft, about 5 minutes. Add ginger, tamari, chili oil and fish sauce and mix well, cooking about 2 more minutes. Set mixture aside and allow to cool.

Egg roll Assembly:

Lay a wonton wrapper in front of you, on the diagonal. Place filling in the center and fold the corner closest to you upward, over the mixture. Roll the wrapper 1/2 of the way and fold in the corners on the left and right. Roll the wrapper once more to seal the egg roll. Seal the corner with a dab of water.

Place in a deep fryer (which I don't own) or in a heavy bottom pot (like a dutch oven) in 350*F vegetable oil and fry, flipping once to brown both sides, about 3-5 minutes.

Rub it Down

2007-09-30T10:11:00.000-05:00

I've never done this on my blog but I wanted to share with you what I found at the farmer's market (along with my squash) last week.

If you live in Baltimore and have a chance to go to the 32nd Street Waverly Farmer's Market, you should stop by the spices and products at the stand for Whiskey Island. I purchased there espresso rub made from Zeke's Coffee (another fabulous Baltimore vendor) for my husband's birthday dinner and let some rib eye steaks sit in this incredible rub for about 14 hours.

Pure delight.

Stuffed Acorn Squash

2007-09-30T08:57:00.000-05:00

When summer begins to turn into fall, I start craving the flavors and food of the season. I consulted my mother on the preparation of this type of squash (as I've never cooked them myself). I found these beautiful squash at the farmer's market and they were perfect and full of flavor.

For the squash:

2 small acorn squash

4 tbsp butter

2/3 c water

Pre-heat oven to 350*F. Prepare the squash by cutting in half and scooping out the seeds from the center of each half. ***Cooks note: Slice a small piece of the bottom off each half to keep squash from moving while cooking.***Place squash in a baking dish, and add water to the bottom of the dish. Add 1 tbsp of butter to each cavity of the squash. Cover pan with dish with aluminium foil and bake for about 1 hour or until squash is tender but still firm.

Meanwhile prepare the stuffing:

1/2 fennel bulb, diced

1/4 c vidalia onion, diced

2 links, sweet Italian sausage, casings removed

2 tbsp fresh thyme leaves

1 tbsp fresh oregano

1/2 c long grain white rice, cooked

1/4 c vegetable broth

Over medium high heat, saute the sausage, breaking it up with a spatula, until browned. Add fennel and onions and cook soft and translucent. Add vegetable broth and spices and cook for about 5 minutes until the broth is absorbed and the sausage is cooked through. Combine with white rice and set aside.

Once squash is has cooked for the hour, remove from oven and drain water from the dish. Fill each cavity with the stuffing, and place back in the oven for 10 minutes. The stuffing should have a crisp feel to it and the squash should be done.

Balsamic Onions and Goat Cheese Quesadilla

2007-09-24T06:18:00.000-05:00

This was an easy and tasty lunch last weekend in the middle of cleaning the house up. I could dive, face first into a vat of goat cheese, do a backstroke and float for hours in its lovely tangy creaminess. Can you tell I love it?

2 corn tortillas
1 small onion, sliced thin
3 tbsp (or more to your liking) soft goat cheese
3 tbsp balsamic vinegar
2 springs thyme, leaves removed

Saute the onion slices and thyme leaves in 1 tbsp olive oil, over medium high about 7-10 minutes, or until caramelized and brown. Add the balsamic to the pan and continue to cook on medium heat, until the vinegar has reduced and the mixture is thick and glossy.

Meanwhile, shmeer (you know this method, don't you?) the goat cheese on both sides of the tortillas. Add the balsamic onion mixture to one tortilla and top with the other tortilla.

Cook on a griddle pan over medium heat, flipping once to brown both sides of the quesadilla and to melt the goat cheese.
Serve immediately.

Grilled Citrus Chicken

2007-09-23T09:08:00.000-05:00

I got this idea from a William Sonoma cookbook and have used it several times over the summer. This is a great way to use the last of the citrus you might have lying around at the end of a week.

4 chicken breasts

1 orange

2 limes

4 tbsp fresh parsley

1 tbsp fresh oregano

1 tbsp fresh thyme

3 cloves garlic

2 tsp ground cumin

1/4 c olive oil

For the marinade:

Grate 2 tsp zest from the orange and squeeze 1/3 c juice.

Grate 1 tsp zest from the limes and squeeze 1/4 c juice.

In a shallow dish, stir together the orange and lime zests and juices, parsley, the oregano, thyme, garlic and cumin. Stir in the oil, gradually. Season the chicken generously with salt and pepper and add to marinade (turn to coat). Cover and refrigerate for 1 hour.

I grilled this over direct heat for about 10-14 minutes, turning once. I also served it with grilled sweet potato wedges, which complimented the chicken very well.

Lime Shrimp with Coconut Rice

2007-09-20T16:55:00.000-05:00

The flavors of this dish are mild and light. The coconut milk makes the rice creamy but is understated compared to the other flavors in the dish. It's the perfect background for the lime and garlic.

1lb large shrimp

5 tbsp unsalted butter

1 cup large grain white rice

1 1/4 c water

1 1/4 c unsweetened coconut milk

1 lime (1 tsp zest, 2tbsp juice)

6 cloves of garlic, minced

8 spring onions, white and pale green parts, thinly sliced

small bunch cilantro

For the rice:

Melt 1 tbsp butter over medium heat in a sauce pan. Add the rice and stir constantly, allowing it to cook and the grains are coated in butter, about one minute. Stir in water and coconut milk and bring to a boil. Once boiling, reduce heat to low and cook until the liquid is absorbed, about 20-25 minutes.

For the shrimp (prepare about 5 minutes before rice is ready):

Melt 4tbsp butter in a large frying pan over medium heat. Add the lime juice and zest and the garlic and stir for about1 minute. Add shrimp and green onions and saute until the shrimp are opaque about 4 minutes. Stir in half of the cilantro.

Fluff the rice and stir in remaining cilantro and serve.

Cuban Black Beans

2007-09-11T16:06:00.000-05:00

These are a favorite as a side to any Latin flavored dishes I make. It's so simple and so easy. If you want to make it harder, buy the black beans raw, and soak/cook for the duration of a weekend! Black beans are also just a staple in my pantry, and sometimes you just need a little dressing up of an old favorite.

2 cans black beans

1 red bell pepper, chopped

1 small Spanish onion, chopped

1/4 c cilantro, chopped

1 tbsp cumin

1 tsp coriander

Salt and Pepper to taste

Over medium heat, saute the onion and bell pepper until softened, about 3 -5 minutes. Add black beans and cook over med-low heat until flavors meld, about 5 minutes. Add spices and cilantro and remove from heat. Serve and enjoy!

Sun, Sand and Surf

2007-08-28T07:49:00.000-05:00

I'm happy to say that I won't be posting for at least a week. I'll be looking at this view for 6 days.

Here is where I'm going tomorrow. It's got all the charm of the beach without the traffic and hotels and insane crowds, similar to it's neighbor, Ocean City Maryland. Oh and they have a THIS, which is where I will be when I'm not looking at the view above, eating "Marsh Mud" ice cream which is possibly the best ice cream ever made. Complete and total vacation indulgence.

Have a great Labor Day weekend!

MMMMeatloaf

2007-08-21T06:18:00.001-05:00

Sometimes a girl just needs comfort food and last week in the middle of August, I made this meatloaf, in spite of the heat.

1lb ground beef (turkey is good too)
1 c fresh basil, rough chop
4 cloves garlic minced
1/2 c Italian breadcrumbs
1 egg
1/4 c Parmesan cheese
salt and pepper to taste

Mix all ingredients together in a bowl. Form a loaf (hence, meatloaf) and place on a cookie sheet. Cover the top of the meatloaf with marinara sauce Bake on 375*F for about 1 hour or until done.

(If you are a true Baltimore hon, this is great the next day...slices of meatloaf on white bread makes a great lunch!)

Peach Cake

2007-08-20T05:58:00.000-05:00

When I was growing up, on Sundays, my parents might stop at our favorite local bakery for all sorts of treats. One of my favorites is their peach cake. I had some beautiful peaches at home and while this cake is not the same as the version I love, it's got all the same tastes and delights as the original. I still recommend going to the bakery if you are in the neighborhood, because some of their items are a must have!

Prepare the peaches:

2 c sliced, peeled peaches

2/3 c sugar

2 tbsp cinnamon

1 lemon, juice and zest

3 tbsp clarified butter

Combine the first 4 ingredients together in a bowl. In a well greased deep 8 in cake dish or pie plate, line slices of peaces along the bottom of the plate. Pour the clarified butter over the layer of peaches.

Sift together:

1 c all purpose flour

1/2 c sugar

1 tsp baking powder

1/4 tsp salt

Beat together:

2 egg yolks

1 tbsp clarified butter

1/4 c milk

Combine wet and dry ingredients until blended. Do not over mix the batter. Pour the batter on top of the peaches to cover. Bake for 30-40 minutes or until cake is firm and golden brown. Let rest for 5 minutes and then invert onto a platter.

Balsamic Chicken with Peppers

2007-08-14T06:11:00.000-05:00

This picture doesn't do this dish justice! I tried this because a dear friend bought me a lovely bottle of lemon balsamic vinegar for my birthday, and I thought the flavors would compliment the ingredients in this dish. I served this with some couscous and it came together in under 30 minutes.1 lb chicken breasts
1 each: red bell pepper, yellow bell pepper, large onion : sliced thin
3 tbsp thyme leaves
2 tbsp chopped basil
4 tbsp balsamic vinegar
4 tbsp olive oil
kosher salt and fresh ground black pepper

Sprinkle each side of chicken breasts generously, with salt and pepper. Heat 2 tbsp oil in large saute pan over med-high heat. Cook chicken breasts until golden brown, flipping once, for about 8 minutes. Remove from pan and set aside. Add remaining oil and saute the peppers and onions
for about 3 minutes. Deglaze the pan with the vinegar, scraping up the bits on the bottom of the pan. Add the herbs and continue to cook about 4 more minutes. Return chicken to pan, and spoon the mixture over the chicken and cover pan. Simmer on med-low heat for about 4-5 minutes, or until chicken is cooked through.

Summer Fruit Salsa

2007-08-11T07:47:00.001-05:00

I am re-posting this recipe (I didn't have a working camera at that time) as it's the perfect time of year for it.

I served this on top of Mahi with a green salad. This is great to have the next day with blue corn chips as a snack.

Summer Fruit Salsa

1 cup each; small diced: Strawberries Pineapple Mangoes

1/2 cup finely chopped red onion

1 Jalapeno , de-seeded and finely chopped

1 good handful of fresh mint

1 lime juice and zest ( I had some leftover key limes, so I used 4 of them)

1 tsp coarse salt

Mix all ingredients together in a reactive safe bowl and place in the fridge for at least 30 minutes before serving to let flavors meld.

Grilled Potatoes

2007-08-05T17:49:00.000-05:00

Mu husband only likes potatoes that have a crispier texture to them, so I am always looking for new ways to do a potato (since I love them in any form). I consulted my mother, the head chef, and she recommended this method. My husband loved them and I couldn't agree more!

3 large baking potatoes

fresh thyme leaves

olive oil

coarse salt and freshly ground pepper

3 cloves of garlic, minced

Cut potatoes lengthwise, into 1/4 inch slices. Place in a large pot and cover with cold water. Bring to a boil over high heat, and cook until just fork tender. Remove slices and place into a bowl of iced water. Allow to cool completely, remove from water and place on paper towels to dry.

Once dry, coat the potatoes in olive oil, salt and pepper, garlic and thyme. Grill over indirect heat for about 3-5 minutes on each side, or until lightly browned and crisp.

Sunday Morning Harvest

2007-08-05T08:36:00.001-05:00

I planted my first garden this year, quickly after settling into our first house. I grew up with parents who took lawn care and gardens to a whole new dimension. Gorgeous gardens, dedicated edgers..you know the type. The whole effort paid off because even though I dreaded lifting a finger when I lived at home with my parents, I have become hooked on a new hobby!

I planted squash late in the planting season (Mid June) and so I am just getting a huge amount of yellow flowers and the beginnings of squash.
You can see a few tomato's are coming through (My plants came back with a vengeance after I thought they had lost the good fight in late June) and I've got a ton more on the way.
The herbs however, have been most rewarding. (I couldn't keep a plant of basil alive the balcony of our apartment last year, but somehow I've got this to look forward to every day of Summer!) Pictured: Mint (2 variations), Basil, Tarragon, Thyme, Oregano and Rosemary.

Five Spice Chicken

2007-08-04T16:33:00.000-05:00

All of the five flavors - sour, bitter, sweet, pungent, and salty - are found in five spice powder. A standard recipe calls for fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns. I used a prepared five spice powder from a specialty store. (**Cooks note: My other fave is to sprinkle the powder on deep fried chicken wings, a true indulgence.)

1/3 c lite soy sauce
1/3 c Hoisin sauce
2 tbsp honey
3 cloves garlic, minced
1 1/2 tbsp Chinese five spice

Add all ingredients together and simmer, allowing the liquid to reduce and get thick, about 8-10 minutes.

I slathered this on chicken breasts as they sat over a hot grill. Served with some carrots sauteed in butter, honey and garlic.

Lasagna

2007-07-31T19:36:00.001-05:00

My husband loves lasagna more than any other Italian dish. He asked for it a few weeks ago, and I caved and made some for him this past weekend. This is more of a northern style lasagna as it uses bechamel instead of ricotta cheese and only a sprinkle of cheese on top.

1 package lasagna noodles
(I admit, I've made them quite often, but I wasn't that interested in going the extra mile in 90*F weather)
3 cups bechamel sauce
3 cups marinara sauce
1/2 lb Italian sausage
good handful fresh oregano and basil, chopped
1/2 c mozzarella cheese, grated
1/4 c Parmesan cheese

Cook lasagna noodles in a large pot of boiling water for about 7 minutes. Drain and set aside, covering with a damp cloth to keep the noodles from drying out.

Remove sausage from casings and cook over med-high heat, breaking it up into small pieces. Continue to cook the sausage until done, about 6-8 minutes. Drain the pan of any oil or fat and add the 3 cups of basil marinara. Simmer on low for about 3 minutes to let flavors meld.

Pre-heat the oven to 375 * F.

Spread some bechamel on the bottom of a baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmesan and mozzarella sprinkled on. When the baking dish is completely filled the lasagna is ready to be baked. Place into the oven and bake for 50 minutes until the top has begun to brown and the edges are crispy.

Bechamel Sauce

2007-07-29T17:56:00.000-05:00

There are five basic sauces or "mother sauces" when cooking, and Bechamel is one of the oldest. I love using this sauce in baked pasta dishes like lasagna or baked rigatoni.

1 stick unsalted butter

1/2 c all-purpose flour

1 quart whole milk, warmed over low heat

Pinch fresh nutmeg

Sea salt and white pepper

In large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 3 minutes. (**Cooks note: It is important to cook the flour mixture so you don't have a raw flour taste to your sauce.**) Continually stirring, slowly add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, salt and white pepper. Taste the sauce and add additional spices to your taste.

Use within 48 hours. To store in refrigerator, apply a piece of wax paper to the top of the sauce to prevent a film from forming.

Birthday Weekend

2007-07-27T09:31:00.000-05:00

Today is my birthday and so I won't be cooking much this weekend! Hopefully I can post before Sunday.

Beef Picadillo

2007-07-24T18:35:00.000-05:00

I've always loved recipes that incorporate sweet and savory in a perfect blend and this picadillo completely satisfies that balance.

1 tbsp olive oil
1 yellow onion
1 lb ground beef (90% lean)
2 cloves garlic, minced
1/34 c beef broth
28 oz canned diced tomato's with juice
1/4 red wine vinegar
2 tbsp tomato paste
1/2 c raisins
2 tbsp chili powder
1/2 tsp allspice
3/4 tsp cinnamon
Heat oil over medium high heat in a large pan. Add the onion and saute until translucent, about 4 minutes. Add the ground beef and cook down, breaking up clumps until the meat is brown. Stir in garlic and chili, allspice and cinnamon and cook for about 2 minutes. Add the tomatoes and juice, broth, vinegar and paste. Cook for about 5 minutes and then add the raisins. Raise heat to bring entire pot to a simmer and then reduce to medium and cook, uncovered for about 25 minutes or so until the picadillo is thickened.

Tarragon Mustard Sauce

2007-07-22T18:28:00.000-05:00

This sauce can be used for either/both marinade and basting sauce. I marinated some thick cut, boneless pork chops in this sauce (for about 4 hours). I cooked the chops over the grill and used a reserve batch to brush on while cooking.

3 tbsp coarse ground mustard
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp tarragon vinegar
1 tbsp olive oil
2 tbsp fresh tarragon, chopped

Combine all ingredients together and whisk until well blended. Refrigerate for 30 minutes to let flavors meld.

Tuna and White Bean Salad

2007-07-21T12:33:00.000-05:00

This recipe is quick and easy and incredibly tasty. You must use the tuna canned in olive oil for the salad to have the right texture and flavor. I served it with some pita bread halves, lightly crisped in the oven. (This goes great with a white wine spritzer too.)

1 can cannellini beans

1 can tuna in olive oil

handful of fresh parsley

1 tsp sea salt

1 tsp freshly ground black pepper

3 tbsp red wine vinegar

few thin slices of red onion, chopped roughly

Empty and drain thoroughly the can of beans. In a bowl combine the tuna (and its oil), and the rest of the ingredients. Mix together, crumbling the tuna with a form. Add in beans and toss lightly.

Chicken with Sweet Onion Marmelatta

2007-07-16T18:47:00.000-05:00

This mixture is so divine and so flavored. I love using citrus with savory flavors and the onions and fresh herbs work so wonderfully with the orange marmalade.

The mixture takes some time to cook, but it only requires a few stirs and very little watching over.

For the marmelatta:

1/4 c olive oil

4 large onions, thinly sliced

1-2 c orange marmalade

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp balsamic vinegar

1 1/2 tbsp sugar

Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to cook down, about 4 minutes. Add the remaining ingredients and reduce to a simmer. Cover the pot and cook for 2 hours, stirring every 30 minutes. The onions should be a soft, marmalade-like consistency and have a deep color.

For the chicken:

4 large chicken breasts, pounded thin

kosher salt and freshly ground pepper

Arrange flattened chicken breast on plate. Place about 1/4 cup of the marmelatta in the center of the chicken breast. Gently roll the chicken breast keeping all of the stuffing inside. Secure the chicken roll up with kitchen twine or toothpicks.

I decided to grill these chicken breasts over charcoal, using direct heat. They caramelized really nicely on the outside and were juicy on the inside.

Next time I might make a glaze to baste the chicken breasts while grilling. They were perfect as is, but prepared on the grill, an orange (and bourbon or brown sugar perhaps? )glaze might be a nice option for this dish.

(**Cooks note: You could also bake these in a 350* oven for about 30 minutes or until chicken is cooked through. )

Panzanella Salad

2007-07-10T19:01:00.000-05:00

Panzanella salad is a popular bread salad that enhances and celebrates the summer's produce. It's made best with day old bread because you want a really crispy texture to soak up the tangy vinaigrette.

Ingredients and variations for this salad are vast and you really can be creative. This recipe is more traditional.

1 cup each:

roma tomato's, large dice

seedless cucumber

1/4 c fresh mozzarella, large dice

good handful of fresh basil, ripped

1 clove garlic, thin sliced

salt and pepper (to taste)

4 tbsp red wine vinegar

5 tbsp extra virgin olive oil

Combine all ingredients into a bowl and let sit in refrigerator for about 30 minutes to let the flavors meld.

For the bread:

2 cups day old bread, large diced

3 tbsp butter

Heat butter over medium heat and add bread cubes. Lightly fry until crisp and brown, stirring often.

Combine the bread cubes with the vegetable mixture and toss making sure the vinaigrette is well mixed. Serve immediately, making sure the bread cubes don't lose their crisp.

Herb Pasta with Shrimp

2007-07-09T18:34:00.000-05:00

This pasta is quite possibly the easiest and freshest way to enjoy pasta on a summer night.

Sicilian cuisine (a gift from my ancestors) is made from simple ingredients like the fresh catch of the sea, and pick of the garden.

2 tbsp extra virgin olive oil

10 extra large shrimp

4 cloves garlic minced finely

fresh basil and parsley, a good handful of each, chopped roughly

1 lemon, juice and zest

coarse sea salt and freshly ground pepper

1 lb spaghetti (or any long pasta)

Heat water for pasta with good amount of salt. Prepare pasta according to package directions. Subtract 2 minutes from package cooking time. Reserve 1/4 c of cooking liquid.

Meanwhile, heat the olive oil over medium heat in a saute pan. Add minced garlic and saute about 2 minutes, making sure not to burn the garlic. Add shrimp and add a pinch of salt and pepper to season the shrimp.

Cook for about 3 minutes and then turn over. Add lemon juice and continue to cook until shrimp is almost done. Add prepared pasta and reserved pasta water to saute pan. Add lemon zest and fresh herbs. Toss immediately and cook over low heat for about 1 minute. Serve immediately. Indulge in fresh Parmesan at your own discretion.

Basic Pizza Dough

2007-07-06T07:05:00.001-05:00

Pizza is one of the easiest and tastiest foods to make on a whim or when you only have a few ingredients on hand. It's perfect with just a few toppings and I couldn't resist making myself one over the weekend.

For the pizza dough:

1 c warm water
1 package active dry yeast
2 1/2 to 3 c all-purpose flour
2 tbsp olive oil
1/2 tsp salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.Transfer the dough to a lightly oiled 2-quart bowl. Cover the dough with a kitchen towel and let the dough rest until it has doubled in size, about 1 hour. Divide the dough into 4 parts and keep other parts covered until ready for use.

Preheat oven to 400*F. Spread dough out on pizza pan or on a pizza stone and pre-bake for about 8 minutes. (**Cooks note: This is my preferred method to ensure a super crispy crust. You don't have to do this and you can easily top the dough and stick it in the oven from this point!)

For the sauce, I simply diced Roma tomato's and garlic and onion. I sauteed these together for a few minutes on the stove and topped my pizza with the sauce. Fresh basil from the garden and some thin slices of fresh mozzarella and a pizza is born!

Bake on 400*F for about 10 minutes or until cheese is melted and bubbly.

Dinosaur Kale with Garlic and Tomato

2007-07-04T13:28:00.000-05:00

I found this type of kale at the farmer's market and couldn't wait to try it. I love greens of any sort, but kale is my favorite.

2 good bunches Dinosaur Kale, rough chopped
3 cloves garlic, minced
coarse salt and freshly ground pepper
4 oz canned diced tomato's, drained

Preheat 3 tbsp olive oil over med-high heat in a large pan. Add all of the kale and cook for about 3 minutes, moving the greens around in the pan to encourage wilting. Apply a liberal amount of salt and to the kale and toss the garlic into the pan. Continue cooking kale about 5 minutes or until greens are wilted but still firm and crunchy (**Cooks note: You can cook this to your preferred doneness. I like my kale al dente with a bit of a bite) Add tomato's and stir to combine ingredients. Cook one more minute to heat tomato's and meld flavors.

Risotto Cakes

2007-07-02T08:39:00.000-05:00

I had leftover risotto and wanted to make use of it instead of picking at it every time I open the refrigerator over the next few days, per my usual routine.

These are simple and I ate them with a poached egg on top for Sunday breakfast. I also love putting a risotto cake on top of a great green salad with some tomato's and goat cheese.

For the cakes:

1 cup leftover risotto

2 tbsp butter

1 egg, beaten

salt and pepper

(Cooks note: you could also stick a bit of buffalo mozzarella inside each cake for a cheesy surprise)

Combine egg, salt and pepper and risotto together until mixed well.

Meanwhile, heat butter over medium heat in a frying pan.

Form risotto into cakes and fry for about 4 minutes on each side or until golden brown and crisp. Serve immediately.

Basil Risotto

2007-07-01T18:44:00.000-05:00

The smell of basil reminds me of my mother's garden, which is by far the prettiest city garden in Baltimore. This risotto was great served under grilled fish.

1 c Arborio rice
2 tbsp pure olive oil
1 large onion, peeled and finely diced
1/2 c dry white wine
3 c chicken stock
2 tbsp unsalted butter
1/4 c freshly grated Parmesan cheese
2 tbsp heavy cream
good size handful fresh basil chiffonade ( cut into long thin strips)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute until translucent. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
Once the rice is lightly toasted, add the white wine slowly, stirring. (If you don't use wine, just proceed forward)After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed.
Continue adding the stock, 1 cup at a time, until all the stock has been absorbed. Once the rice has been added to the pan, the entire cooking process will take about 20 minutes. After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, basil and heavy cream. Stir to combine all the ingredients and serve immediately.

Cran-Raspberry Granita

2007-06-27T18:08:00.000-05:00

Granita is frozen dessert of sugar, water, and flavorings from Sicily. My husband and I love ice treats and the granita has really been making a comeback this year as a popular desert. I've seen recipe's that use vodka, but I didn't use any.

4 cups cranberry juice

1 c sugar

1/4 c fresh lime juice

1/4 c raspberry syrup

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the syrup and lime juice. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring and scraping the fork across the granita like a rake, every hour or so to form crystals, at least 5 hours or overnight

Oven Roasted Broccoli

2007-06-26T20:14:00.000-05:00

My friend Sara made this during a girls weekend last year and it's become my most favorite way to eat broccoli.....and just couldn't be easier.

2 cups broccoli, florets only

good quality olive oil

4 cloves of garlic finely chopped

coarse salt and fresh ground pepper

Line baking sheet with aluminum foil. Lay broccoli on sheet, toss with remainder ingredients. Roast on 400*F oven for about 20 minutes or until cooked and a bit crispy. Make sure you shake florets around every 5-7 minutes while cooking.

Beef Tacos

2007-06-25T18:36:00.000-05:00

Tacos are a quick meal for a weeknight and can be ready in very little time. Some nights, even I don't feel like devoting a lot of time or energy to cooking.

I made my taco shells out of corn tortillas. I usually use store prepared, but I love these because they aren't as hard and crisp as the store version. These are more crispy and chewy at the same time.

To make your own shells:
Heat an inch of oil over medium heat in a skillet.
Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet and balance the shell (Tepee style) on a paper towel until set. Repeat until you've got as many as you need.

For the filling:
1 lb ground beef
1/2 small onion finely diced
2 cloves garlic minced
1 tbsp each, cumin, coriander, chili powder and paprika
1 tbsp chili paste
2 cups beef broth

Heat large pan over med-high heat and brown ground beef completely. Drain and return to the pan, adding the onion and garlic. Saute for about 5 minutes. Add the powdered spices and paste and continue cooking for another 3 minutes. Deglaze the pan using the beef broth and simmer on low heat until most of the liquid is absorbed.

Serve in taco shells and top with toppings of your choice. Pictured with iceberg lettuce, fresh tomato's, extra sharp Cheddar and sour cream.

Calling all Food Bloggers!

2007-06-25T13:40:00.000-05:00

I am now a proud member of the Foodie Blogroll. If you happen to find your way here, please leave me a comment!

Grilled Zucchini

2007-06-22T07:04:00.000-05:00

Welcome to the easiest concept known. Since the grill has arrived in my backyard, I've been cooking everything I possibly can on it.

So, when I make an entree on it, I tend to grill the veggies that I'm serving with dinner.

For the Zucchini:

3 large zucchini (or as much to serve your needs); cut lengthwise

good quality olive oil

sea salt, coarse

freshly ground black pepper

pinch of zest from a lemon

Drizzle olive oil over zucchini and liberally apply salt, pepper and zest. Grill over direct heat for about 5 minutes, turning once. Keep an eye on your zucchini and remove as soon as they are fork tender.

Grazie!

2007-06-22T07:01:00.000-05:00

I just wanted to say thank you to everyone who voted for me in the Culinate Grill Contest.

It was a complete honor and thrill to be nominated and end up in the Top 5!

Balsamic Barbecue Glaze

2007-06-18T18:50:00.000-05:00

I've had a love affair with balsamic vinegar as long as I can remember. I decided to use the balsamic in lieu of another form of vinegar when making an easy barbecue sauce. By reducing the vinegar, the sauce is tangy, sweet and the perfect consistency.

1 c balsamic vinegar

3/4 c ketchup

1/3 c brown sugar

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

Combine all ingredients into a sauce pan and cook on medium heat, stirring occasionally. Allow sauce to reduce until it sticks to the back of a spoon, about 20 minutes. ***Cooks note: This recipe yields about 1/3rd less the amount of sauce then at the beginning of cooking.***

Pictured and enjoyed painted on chicken breasts cooked on the grill.

It's Voting Time Again!

2007-06-18T08:49:00.001-05:00

If you didn't get an email (check!).... Culinate.com is allowing those of you who have voted for me to vote again! Please do me the favor of clicking on another vote for me!

Use the "Send Me To Napa" voting button for easy voting!

Cherry Pie

2007-06-14T15:38:00.000-05:00

I love making pies....but I've never made a cherry pie! I found some beautiful fresh cherries at the market and decided to go for it!

Basic Pie Dough:

2 1/2 c all-purpose flour

Fine sea salt

1/4 tsp baking powder

2 sticks cold unsalted butter, cut into cubes, plus more for greasing

1/3 c ice-cold water

Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.

Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. ***Cooks note: the key is to keep it cold!***

Roll out dough into rounds about 1/8 th of an inch thick. Lay first round into the pie plate and make sure it reaches the edges neatly.

Meanwhile, preheat oven to 375*F.

For the filling:

2 lbs cherries, pitted

1/2 c sugar

2 tbsp cornstarch

Zest of 1/2 lemon

Fill the pie with filling. Remove second round from refrigerator and roll out to a circle larger than the pie plate (about 1 in overhang). Decorate pie top as you see fit. I used little cherry pie crust cutters, but a few slits in the crust will do. (This allows the pie to cook properly and release steam) Lay top crust on top of filling and seam all edges with a pinch pattern. Bake for about 45 minutes or until crust is brown and juices thicken.

California Dreaming.....

2007-06-13T09:08:00.000-05:00

I was just informed that I have been nominated (me...? me??) for a contest at Culinate for a grilling class at the Napa Copia Cooking School! (A total dream come true).

Please click on the link below (or the one to the right) and vote for me! You can vote for me until June 21st.

There are a lot of amazing food bloggers out there in the contest, and I encourage you to take a look at the list.