Merry Christmas with a Spanish Twist!

My best friend moved to Madrid this year. Although I miss her, she has inspired me to indulge my love of all the cuisines of Spain. Over Thanksgiving, I made tapas for a very small gathering and it was fabulous! Not only did it simplify the holiday, but everyone could partake in whatever they wanted! Perfect! There is one tapa I make over and over, "Piquillo Peppers Stuffed with Goat Cheese!" Not only is it easy and delicious, but it reminds me of Santa hats! So cute!

Piquillo Peppers Stuffed with Goat Cheese

Serving size is 2 peppers per person

Ingredients:

2 tablespoons finely diced shallots

1 scallion (white part only), thinly sliced

1 1/2 teaspoons aged Spanish sherry vinegar

1 can (13.75 ounces; 16 peppers) piquillo peppers, drained

3 ounces low fat soft goat cheese (I use full fat!), softened (I don't measure the cheese. Just fill each pepper until full.)

Olive oil

1 teaspoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme

Directions:

Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Set aside.

Slice open the top of each pepper to create a pocket. (I've never bought piquillo peppers that weren't already sliced at the top, making this step unnecessary.)

Spoon the cheese into peppers, dividing it equally among them.

Heat a large frying pan over medium heat. Add enough olive oil to coat the bottom of the pan. Cook the peppers, flipping once, until the cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with the parsley and thyme. Drizzle dressing over peppers and serve.

Slightly adapted from Jose Andres.

"The Twelve Days of Christmas" and an Outstanding Coffee Cake!

Don't ask me why, but every time I make this "Cranberry Pear Coffee Cake," it always makes me think of "a partridge in a pear tree," from "The Twelve Days of Christmas." I read an interesting article by a man simply known as Chuck, who apparently did a lot of research regarding the origins and meaning of the song. I'll try to simplify what I read: "The Twelve Days of Christmas" evolved out of the popular culture of the Middle Ages and Tudor England, and is believed to be of French origin. It was sung and altered for over two centuries before finally being published to the version we know now. There is some belief that the song is littered with Christian symbolism (e.g., the partridge in a pear tree symbolic to Christ on the cross) to secretly teach children the faith when Catholicism was illegal in England. However, during the holiday season, beginning on Christmas Day, elaborate feasts, dancing, music, and partying were a big part of the holiday. Birds in particular were the preferred entree at that time, explaining why the first seven stanzas of the song involve different types of birds. I'll break down the song now:

On the first day of Christmas, my true love gave to me, a partridge in a pear tree. - partridges and pears common in England during the holidays, popular main course;

On the second day...., two turtle doves, - symbol for love and peace, given to be pets and show admiration;

On the third day...., three French hens, - reference to three main varieties of French chickens at the time (remember French origin), the Crevecoeur, Houdans, and the La Fleche, I'm sure all quite tasty;

On the fourth day...., four calling birds, - reference to "colly" or "collie" birds, (aka., blackbirds) which were plentiful and common food at the time;

On the fifth day...., five golden rings, - reference to ring-necked pheasants, (aka., golden birds) usually served to nobility at that time;

On the sixth day...., six geese a-laying, - common barnyard fowl at the time, kept to slaughter or collect eggs, and is still a traditional Christmas entree;

On the seventh day...., seven swans a-swimming, - associated with royalty and even eaten by royalty, in fact, by law (The Act of Swans, passed in 1482) any unmarked swans (nicks in the bill) were automatically property of the crown;

On the eighth day...., eight maids a-milking, - basically, code for "a roll in the hay" with an unmarried  maiden. They had to find a husband somehow!;

On the ninth day...., nine ladies dancing, - reference to noble ladies tearing up the dance floor;

On the tenth day...., ten lords a-leaping, - reference to leaping dancers (called morris dancers) who performed leaping dances between courses;

On the eleventh day...., eleven pipers piping, - common professional musicians at the time, not only in Scotland, but in England and France as well; and finally,

On the twelfth day...., twelve drummers drumming, - on the last day of the Christmas celebrations, known as the Twelfth Night, drummers were used in combination with trumpets, to announce the serving of the next course, especially the final dessert of "Kings' Cake," still made for Mardi Gras in the US.

So, now you can sing the song and actually know what it means while you make this exceptional coffee cake, loaded with tangy cranberries, sweet pear, and finished with a brown sugar topping! Perfect for early holiday mornings (kids!!!) along a nice strong cup of coffee!

Cranberry Pear Coffee Cake

Serves 6-8, *You will need a food processor for this recipe!

Ingredients:

For the topping

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1 tablespoon butter

1 firm ripe pear, cored

For the cake

1/2 cup sour cream

1/4 cup butter, softened

1/2 cup sugar

1 egg

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup cranberries

Directions:

Preheat the oven to 350 degrees and grease and flour a 8 or 9" round cake pan.

For the topping

Process the brown sugar, flour, cinnamon, and butter in a food processor until crumbly, about 10 seconds. Set aside. Using a slicing disc, slice the pear (may have to cut to fit in the feed tube, don't worry, it won't matter what the slices look like!). Set aside.

For the cake

Remove the slicing disc and insert the multipurpose blade. Add the sour cream, butter, sugar, and egg. Process to mix well, about 20 seconds, scraping down the sides of the bowl after 10 seconds, if necessary. Add four, baking powder and soda. Process until just combined, about 10 seconds. Add the cranberries. Pulse 10 times, about 1 second each time, until coarsely chopped.

Spread the batter in the baking pan. Arrange the pear slices over the batter. Sprinkle the topping over the pears. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

*You can make this coffee cake the night before, cover, refrigerate, and rewarm, uncovered, in a warm oven the next morning!

Turkey is NOT from Turkey!

Around 1519, conquistador Hernando Cortez returned to Spain with a bird introduced to him by the Native Americans of Mexico. The peculiar bird confused all of Europe. The French thought it was from India and so named it dindon, from Poulites d'Inde. The Germans, Dutch, and Swedes agreed that the bird was Indian, they named it kilcon after Calcutta. By the time the trend reached England, rumor had it that the bird was from Turkey, and so that became its name. However, the Wild Turkey is native to the forests of North America, and the Ocellated Turkey is native to the forests of the Yucatan Peninsula. 

So, what better cuisine than that of Mexico to utilize your leftover turkey? In fact, I roast a turkey every year just to make these delicious enchiladas! Everyone I've ever given this recipe to makes these after Thanksgiving, every year! Serve with refried beans, leftover corn souffle (which I always have after Thanksgiving), a big green salad perked up with orange segments, sliced red onions and sliced avocados. Beer and/or sangria, chips, salsa and guacamole round out the meal. Enchiladas buena!

The Great After-Thanksgiving Turkey Enchiladas

Serves 6

Ingredients:

For the sauce
3 tablespoons canola oil
1 1/2 cups finely chopped onions
1, 28-oz can enchilada sauce
5 plum tomatoes, seeds removed and finely chopped
1 1/2 teaspoons finely chopped canned chipotle chiles
1/2 cup chopped fresh cilantro

For the enchiladas
3 cups coarsely shredded cooked turkey
2 cups grated Monterey Jack cheese (divided into 1 1/2 cup and 1/2 cup)
3/4 cup sour cream
1/4 cup finely chopped onions
1/2 cup chopped fresh cilantro
1/2 canola oil
12, 5-6" corn tortillas

Directions:

Heat 3 tablespoons oil in a large saucepan or soup pot over medium heat. Add 1 1/2 cups onions and saute until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Bring to a boil, then reduce heat to a simmer. Cover; simmer 20 minutes, stirring often. Remove from the heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper.

Mix turkey, 1 1/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro. Season with salt and pepper.

Preheat oven to 350 degrees. Heat 1/2 cup canola oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. (Don't fry them!) Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13x9x2" baking dish. Making one at a time, spoon 1/4 cup turkey mixture in the center of each tortilla. Roll up tortilla and arrange seam side down in baking dish. When all the enchiladas are nestled in neatly, spoon 2 1/2 cups sauce over the enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in a saucepan over medium-low heat. Transfer to a sauceboat. Serve enchiladas, passing sauce separately. Delicioso!

History of the turkey from bigsiteofamazingfacts.com. Recipe from Bon Appetit.

Happy Thanksgiving and a Twist on Traditional Stuffing!

This year for Thanksgiving, my husband is going to smoke a turkey breast and ham, instead of roasting a traditional whole turkey. (Sorry neighbors, the smoke will be flowing!) Not only does this provide the option of turkey and/or ham, it allows me to use my oven for all the sides and desserts sans turkey! YES! So, while my Thanksgiving feast is straying from tradition, so is the stuffing. I first saw this recipe in the October 2013 issue of Real Simple for "Mushroom and Gruyere Bread Pudding" and just had to try it. After all, it has all my favorite things: mushroom, leeks, and cheese. Mmm! It was so stunningly delicious that I knew I would be making this savory delight again for Thanksgiving! In addition, it allows me to deplete all the random pieces of baguettes that I always have lurking in my freezer! So, why not throw tradition to the wind (along with some smoke), and mix things up with this exceptional recipe!

Mushroom and Gruyere Bread Pudding

Serves 6

Ingredients:

2 tablespoons olive oil

4 leeks (white and light green parts only), cut into half-moons (see Techniques for more about leeks.)

10 ounces cremini mushrooms (aka., baby bellas), trimmed and sliced

Kosher salt and freshly ground black pepper

3 large eggs

2 cups half-and-half

1/2 pound country bread, cut into 1" pieces (about 5 cups) (I use crust-less baguettes.)

4 ounces Gruyere cheese, grated (about 1 cup)

2 tablespoons chopped fresh chives

Directions:

Heat oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tossing frequently, until the mushrooms are tender, 3-4 minutes more. Transfer to a bowl and let cool slightly.

Whisk together the eggs, half-and-half, and 1/4 teaspoon each salt and pepper in a large bowl. Add the bread, Gruyere, and mushroom mixture and mix to combine.

Transfer to an 8" or other 2 quart baking dish. Cover with foil and bake until the edges are set but the center is slightly wobbly, 20-30 minutes. Uncover and bake until browned, 20-25 minutes more. Sprinkle with the chives before serving.

What else am I serving?

Cranberry Chutney with Orange and Ginger

Morton's Mashed Potatoes

Tom Colicchio's Pan-Roasted Carrots

Boursin Creamed Spinach

and for dessert:

Traditional Pumpkin Pie and Chocolate Ganache Cake

Italian Thanksgiving for 8

If you've ever made a traditional Thanksgiving dinner, you know it's a lot of work. And if you only have one oven, as I do, it really creates a challenge timing everything perfectly. Add relatives and it's enough to bring tears! But guess what? You don't have to roast a whole turkey, when you can make "Turkey Osso Bucco". I know traditional osso bucco uses veal shanks, but it is a wonderful method of preparing turkey, as well. The turkey is braised with vegetables, fresh herbs, wine, and stock, then topped off with an aromatic gremolata. Trust me, this recipe tastes as good as your house will smell! No one will miss the often bland roast turkey! To make it a complete holiday meal, I would start with an antipasto platter, then serve it with a simple green salad, risotto or polenta, or even mashed potatoes, and plenty of crusty bread to mop up the amazing sauce! Chardonnay and Sauvignon Blanc would compliment it nicely. End it with a slice of pumpkin pie and you'll have a unique and memorable Thanksgiving, with a lot less trouble!

Turkey Osso Bucco

Serves 8

Ingredients:

1 half-breast of turkey, cut into 4 pieces (ask your butcher)

2 turkey thighs (or 6 thighs, if you don't want to use the turkey breast, thighs will ensure it is moist and flavorful)

Kosher salt and freshly ground black pepper

1/3-1/2 cup all-purpose flour, for dredging

Canola oil, enough to coat the bottom of your pan

1 onion, finely diced

2 carrots, peeled and finely diced

2 celery stalks, finely diced

1 generous tablespoon tomato paste (I buy Amore Tomato Paste in a tube - great invention!)

1 cup dry white wine (I use Madiera - I love it with turkey and think it adds better flavor than white wine)

4 cups low-sodium chicken broth (or less depending on the size of your pan, see below)

1 large fresh rosemary sprig

2 large fresh thyme sprigs

2 bay leaves

2 whole cloves

Gremolata

1/4 cup chopped fresh flat-leaf parsley

Zest of 1 lemon

2 garlic cloves, minced

1 teaspoon minced fresh rosemary

Pinch of salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge in the flour, shaking off any excess.

In a heavy roasting pan or any oven-safe pan large enough to fit the turkey pieces in a single layer, heat enough oil to cover the bottom of the pan, over medium/medium-high heat. Add the turkey and brown on both sides. Transfer to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring to a boil, then cover the pan with lid (if it has one) or cover tightly with foil and transfer to the oven. Braise until the turkey is fork tender, about 1 hour and 45 minutes, turning after 1 hour.

When the turkey is almost done, combine the gremolata ingredients in a bowl with fingers. Slice the turkey (it's so tender, it usually falls off in pieces) and arrange in shallow serving bowls. Season the sauce to taste with salt and pepper (go very light on the salt, because the gremolata is salty), and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

Recipe adapted from Giada's Kitchen by Giada de Laurentiis.

Happy Halloween and Goulash Madness!

Want to go mad? Try finding an "authentic" recipe for Goulash! Goulash, which is considered to be a national dish of Hungary, can take many forms, depending on which region of Europe it is made. Goulash is not the hamburger helper-like ground beef/macaroni/tomato bastardization peddled by cafeteria ladies across the US. From what I can tell, Hungarian goulash is a beef (or veal or pork) soup, made with equal parts onions and meat, seasoned with garlic, paprika, caraway, and sometimes additional vegetables, like turnips, parsnips, potatoes, and peppers. Goulash is traditionally served with steamed dumplings or tiny egg noodles called csipetke (like German spaetzle), which are pinched off (csip means pinch) and added to the simmering soup. Traditionalists consider tomatoes a faux pas, as well as using flour to thicken the soup.

Goulash, or "guylas" meaning "herdsman," originated with the cowboys of the region. Comparable to what chili is to Texas cowboys. It's also important to note that paprika was not an original ingredient in the dish, as paprika was not introduced to the region until the 16th century. Let's add a little bit more confusion, enter "porkolt." Porkolt is a meat stew that also has it's origins in Hungary. Porkolt is a stew, not soup, made with meat, vegetables but not potatoes, and seasoned with the ever important paprika. In fact, most goulash recipes that I have tried (which is a lot!) are actually the rich porkolt stew. In addition, I've also read that goulash is soup made with leftover porkolt!?! Oh, and then there are "paprikas" (aka., Paprikash) which are made with meat, paprika, and thickened with sour cream. Feeling a little mad, yet?

Anyway, with Halloween almost here, I can't think of a better meal to ward off the sugar comas my kids are soon to induce, than a nice rich bowl of hearty goulash! This recipe is adapted from Wolfgang Puck's recipe for Beef Goulash. I found his version to produce a more complex and appealing flavor, from caramelized onions to the addition of a couple tablespoons of balsamic vinegar. Changes I made were to brown the meat first, reduce the amount of caraway as it is quite strong (note: caraway and cumin are not the same thing, nor do they taste similar), upped the amount of paprika, added a dash of cayenne pepper, and opted to serve it with buttered egg noodles rather than spaetzle, to make it a little more streamlined. Although this delicious recipe is more accurately a cross between goulash and porkolt, the name "goul-ash" is just more fun to say and perfect for All Hallows' Eve!

Beef Goulash

Serves 4

Ingredients:

3 pounds beef chuck, cut into approximately 2" cubes, seasoned with salt and pepper

2 tablespoons extra virgin olive oil

4 cups onions, thinly sliced

1 tablespoon sugar

3 garlic cloves, minced

1 teaspoon caraway seeds, toasted and ground (don't leave them whole!), optional

2 tablespoons balsamic vinegar (can also use red wine vinegar instead)

1/4 cup tomato paste

2 1/2 tablespoons paprika

1/4 teaspoon cayenne

1 teaspoon dried marjoram

1 teaspoon fresh thyme leaves, minced (if you don't have fresh, use 1/2 teaspoon dried thyme)

1 bay leaf

4 cups chicken stock

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped Italian flat leaf parsley, chopped

Sour cream, for serving

1/2 pound cooked and butter egg noodles, to serve

Directions:

Preheat oven to 325 degrees. In a large pot or dutch oven, heat the olive oil over medium-high heat. When shimmery, add the beef cubes in batches, as to not overcrowd the pan, and brown on each side, adding more oil if necessary. (This step is very important to ensure a nice beefy flavor.) Set aside.

Reduce heat to medium and add the onions and sugar. Stir until the onions are caramelized, about 8-10 minutes. Add the garlic and caraway. Cook for 1 minute. Deglaze with the vinegar and add the tomato paste, paprika, cayenne, marjoram, thyme, bay leaf, stock, reserved beef cubes, salt and pepper. Bring to a boil, cover and place in the oven until the meat is very tender, about 2-2 1/2 hours, stirring occasionally. If the mixture looks too soupy, remove the cover the last 30 minutes in the oven.

When tender, taste and adjust seasoning with salt and pepper to taste. Stir in some of the parsley, reserving some for garnish. Serve over egg noodles with a dollop of sour cream and a sprinkling of parsley. 

For more Halloween recipes, check out:


Chocolate Orange Cupcakes with Limoncello Frosting


Witch Hat Cookies


Soul Cakes


Aztec Chocolate Skulls


Superb Squash Soup with the Best Parmesan Croutons

Welcome fall with this Vegetarian Masterpiece

I welcome the drop in temperatures, the changing colors, and the smell of fire pits as fall settles in. I also welcome the change from light summer meals to more cozy and rich cuisine. This recipe for Crispy Polenta Cakes with Wild Mushroom Ragout is one of my absolute favorites! I have been making it for at least twenty years and am still delighted every time! I also find it to be perfect for any vegetarian guest I might be serving. 

You need to make the polenta ahead before spreading it into a buttered 9x9 pan to cool, then refrigerate before cutting into triangles. I usually make the polenta the day before. This makes it easy for a dinner party and allows plenty of time to enjoy your guests! Serve with a lovely salad, baguette, and a simple cheese and fruit for dessert! Tres chic! 

Crispy Polenta Cakes with Wild Mushroom Ragout

Serves 6

Ingredients:

Kosher salt
1 cup (2 oz/60g) coarse polenta (I use Bob's Red Mill yellow corn polenta.)
1/2 cup (2 oz/60g) grated Parmigiano Reggiano cheese
4 tablespoons (2 oz/60g) unsalted butter, at room temperature
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 pound (450g) mixed fresh mushrooms, trimmed and sliced (Or whatever mushrooms you prefer.)
3 cups (24 Fl oz/725mL) chicken stock (Or vegetarian stock.)
1/2 cup (4 Fl oz/120mL) heavy cream
2 cups (8 oz/225g) all-purpose flour for dusting the polenta
1 cup (8 Fl oz/240mL) olive oil for frying

Directions:

Bring 6 cups (48 Fl oz/1.4L) of water and 1 teaspoon salt to a boil. Lower the heat to medium and slowly add the cornmeal in a shower, whisking constantly until the mixture thickens, 3 to 5 minutes. (Or cook according to package directions.) When done, add the Parmigiano and 2 tablespoons of the butter and mix well. Season with salt and pepper. Immediately spread into a buttered 9x9-inch (23x23cm) pan. Smooth the top with a rubber spatula and refrigerate. Combine the parsley and garlic and chop together until very fine. Reserve.

In a large skillet, melt the remaining 2 tablespoons butter with the 2 teaspoons extra-virgin olive oil over high heat. Add the mushrooms and cook, stirring occasionally, until golden and the mushrooms liquid has evaporated, 7 to 10 minutes. Remove the mushrooms and set aside. Add the chicken stock, cream, garlic, and parsley to the pan and simmer to reduce by half, 6 to 8 minutes. Season with salt and pepper.

Score the polenta into six 3x4-inch squares. Halve each square diagonally to make 2 triangles. Remove from the pan and toss the polenta triangles carefully in flour to dust them lightly.

Heat 1/2 inch of olive oil in a large, deep frying pan until the oil sizzles and a tiny piece of polenta turns golden on contact, 375 degrees (190 degree C). Add a few of the polenta triangles and cook, turning occasionally, until golden on both sides. Drain on paper towels.

To serve, place 2 hot polenta triangles on each plate. Warm the mushroom ragout and spoon over the polenta. Serve immediately. (A sprig of fresh thyme would be a nice garnish.)

Recipe from Weir Cooking: Recipes from the Wine Country, by Joanne Weir. I love that book and highly recommend!

Savor the best of summer!

With autumn quickly arriving, I had to post this delicious and stunning recipe for Arugula, Peach and Piquillo Pepper Salad with Goat Cheese. Sliced peaches, strips of ruby red piquillo peppers, diced red onion, crumbled goat cheese all tossed with peppery arugula and creamy balsamic dressing. This beautiful salad shows that things that grow together go together. I found this dead simple recipe from forageddish.com. Go buy some peaches!

Arugula, Peach and Piquillo Pepper Salad with Goat Cheese

Serves 4

Ingredients:

1 pound baby arugula

2 ripe peaches, sliced thin

1/2 cup roasted piquillo peppers, diced (I like strips better. I buy Roland brand piquillo peppers that are sold in cans.)

1/3 cup soft goat cheese, crumbled

1/4 cup red onion, finely diced

Creamy Balsamic Dressing (I use Briannas brand Creamy Balsamic Dressing.)

Directions:

In a large salad bowl, combine arugula, sliced peaches, peppers, and onion. Sprinkle goat cheese over top. 

Just before serving, drizzle with balsamic dressing to taste.

Yum!

*Tips: Use a melon baller to remove the discolored area around the pit of the peaches, for aesthetics! If you haven't tried piquillo peppers before, they are not hot, more fruity. Don't be afraid!

What I learned from "The City of Brotherly Love!"

Years ago, in my Environmental Consultant days, I lived outside Philadelphia and worked primarily in New Jersey and New York, the holy grail of contamination and East Coast style pizza! It was then that I fell in-love with the East Coast classic, "White Pie." The white pie is a pizza covered in roasted garlic, mozzarella, ricotta, salt and pepper, and a drizzle of olive oil; not to be confused with "Pizza Bianca," which is plain dough, baked with olive oil, rosemary, and Kosher salt, a Roman classic. I don't live on the East Coast anymore, so I had to create my own recipe for a white pie, which is pretty close to the original! If you love garlic, you'll love this pizza!

White Pie

Makes 1 large pizza

Ingredients:

1/2 recipe My Basic Pizza Dough

1 head roasted garlic, see Techniques

8 ounces grated mozzarella cheese, use the best quality you can get

About 5 ounces whole milk ricotta cheese, use the best quality you can get

Salt and freshly ground black pepper

Olive oil, for drizzling

Directions:

Prepare pizza dough. Preheat oven to 500 degrees with rack on the lowest setting. When the dough is ready, roll it out as thin or as thick as you like it. Place it on an oiled baking sheet. Drizzle with a glug of olive oil and spread the roasted garlic across the dough with the back of a spoon, leaving room for the crust. Top with the grated mozzarella and dollops of the ricotta. Sprinkle with a generous pinch of salt and a few grinds of black pepper. Bake according to My Basic Pizza Dough instructions. When done, add a drizzle of olive oil and allow to cool slightly, for the best flavor. Enjoy!

Boy Bait

Want to make your man swoon? Barbecue him some ribs! I don't know a man around who doesn't go crazy for some good ribs! (It must be some innate caveman thing.) This recipe utilizes a basic dry rub of paprika, salt, sugar, garlic powder, onion powder, and pepper. The ribs are then smoked over a pan of water while maintaining a temperature between 300-350 degrees for about 3 hours. I know the temperature is higher than most "experts" would swear by, but it is exactly the way I make my Memphis-Style Spareribs and it has never let me down. I do brush these ribs with a little barbecue sauce (my favorite being Sweet Baby Ray's Sweet 'n Spicy) and wrap them in foil for the last 30 minutes. So ladies, push your man aside and make him the best ribs he's ever had! (Make sure you really like him, because he just might propose!) Coleslaw, potato salad, and grilled corn are obvious accompaniments.

Best Barbecue Ribs

Serves 4-6

Ingredients:

For the Dry Rub

1/2 cup paprika

1/4 cup Kosher salt

1/4 cup sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons freshly ground black pepper

For the Ribs 

4 lbs pork sparerib slabs, preferably St. Louis style cut, if possible

3-4 handfuls mesquite and cherry wood chips, soaked in water

Your favorite barbecue sauce

Directions:

Remove the membrane from the bone-side of the ribs by sliding a knife under the membrane at the edges and using a paper towel, pull the membrane off. Gross! Mix all the dry rub ingredients in a bowl, and pat it all over the spareribs, rubbing it in well. Place the ribs in a dish, cover, and refrigerate for at least 1 hour or for up to 4 hours. Remove from the refrigerator at least 30 minutes before barbecuing. (I also cut each slab in half to ensure they fit in my Weber grill.)

Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.

Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. Brush the ribs with a little barbecue sauce, stack, and wrap in foil for the last 1/2 hour.

To serve, cut the slabs into separate ribs and pile on top of a platter and serve proudly! With lots of napkins!

Crab Cakes for a Homesick Texan

Concluding my series of recipes, paying homage to my recent Texas road-trip, I must mention Texas's extensive gulf coast of 372 miles! That is more coast than any other state, with the exception of Florida, Alaska, and California! This beautiful shoreline along the Gulf of Mexico is brimming with such shellfish as shrimp, blue crabs, and oysters, and fish, such as red snapper, black sea bass, grouper, mackerel, and marlin, just to name a few! Considering that not everyone has access to stellar fresh seafood (like me, unfortunately), I'm going to share my favorite recipe for "Mexican Crab Cakes with Jalapeno Aioli!"

These crab cakes are exceptional, loaded with jumbo lump crab meat (which can be purchased at almost any grocery), elevated with the fiery habanero chile, and adorned with a delicious jalapeno aioli! Remember that habanero chiles are HOT!!! So, be careful not to touch your eyes, nose, etc., or better yet, wear gloves! A simple green salad or Tri-Color Salad with Lime-Honey Vinaigrette makes a nice accompaniment. So, whenever I feel homesick for some excellent Texas seafood, I always make these, and I feel better!!!

Mexican Crab Cakes with Jalapeno Aioli

Serves 4-6

Ingredients:

For the Jalapeno Aioli
1 jalapeno chile, seeded (optional)
1 tablespoons fresh squeezed lime juice
1 cup mayonnaise
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 teaspoon Kosher or sea salt, more or less to taste
1/4 teaspoon freshly ground black pepper

For the Crab Cakes

1 pound jumbo lump crab meat

1 habanero chile, seeded (optional), chopped

2 teaspoons fresh squeezed lime juice

2 teaspoons fresh cilantro, chopped

3 teaspoons bread crumbs

1 egg

2 teaspoons mayonnaise

1/2 teaspoon Kosher or sea salt, more or less to taste

1/4 teaspoon freshly ground black pepper, more or less to taste

1 tablespoon butter

1 tablespoon olive oil

Directions:

For the Aioli

Place all the ingredients in a food processor and process until smooth. Refrigerate until ready to use.

For the Crab Cakes

Combine the crab meat, habanero, cilantro, breadcrumbs, mayonnaise, egg, and lime juice in a large bowl. Season with salt and pepper. Form 4-6 crab cakes, depending on how chubby and big you want them. You can prepare them in advance and keep them refrigerated for up to 2 days.

Heat a large skillet (non-stick is nice here) over medium-high heat, melt 1 tablespoon of butter into 1 tablespoon of oil. Once it starts to sizzle, add as many crab cakes as will fit without being crowded. Cook 3 minutes per side, or until golden.

To Serve

Top each crab cake with some of the jalapeno aioli and sprinkle with some freshly chopped cilantro. Nice!

This recipe, created by Chef Alfredo Solis of Ceiba Restaurant in Washington, DC, comes to me from Pati Jinich of Patis Mexican Table. Thanks Pati, I owe you one!

What I want to eat when it's freakin hot outside!

Today it's 99°, with a heat index of 110°!!!! Ick!  I'm so sick of the heat and the dreaded question of "What's for dinner?"  At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's Mexico One Plate at a Time. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using my favorite salsa, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.

Black Bean-Chicken Tostadas with Salsa and Tangy Romaine

One package tostada shells

2 tablespoons canola oil

1 medium white onion, chopped

3 garlic cloves, minced

1, 15oz can black beans or frijoles negros, drained

Kosher salt

2 cups shredded chicken (use a store bought rotisserie)

3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for! If not you can make your own crema!)

1 cup or so of your favorite salsa (I like a tomato/jalapeno type for this recipe)

1/2 cup crumbled queso fresco, cotija, or even shredded cheddar

2 tablespoons apple cider vinegar

1 tablespoon olive oil

3 cups loosely packed, thinly sliced romaine

chopped tomatoes and cilantro for garnish

For the beans:

In a medium saucepan, heat the 2 tablespoons canola oil over medium heat.  When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes.  Add the garlic until you can smell it (about a minute, no more).   Then add the beans.  Using a potato masher, mash the beans until they are soft and creamy.  Add a little water, if necessary.  Don't worry about lumps.  It should be lumpy but still smooth.

For the tangy romaine:

Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.

To serve family style (or you can plate to make it more special):

Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. 

To assemble:

Take a tostada shell and spread the bottom with the delicious black beans.  Top with some chicken, romaine, salsa, crema or sour cream, and cheese.  Garnish with the tomatoes and cilantro.  Enjoy and don't forget to tell your kids to lean over their plate!!!

Just in Time for 4th of July - Strawberry Shortcake!

I just got back from my Texas road-trip to my hometown of Corpus Christi, Texas, just in time for 4th of July! After seeing fields, and fields, and fields of strawberries growing along the gulf coast, I just had to make my absolute favorite, "Long-on-Strawberry Shortcake!" I'm not sure where I got this recipe, but I love it! Instead of a biscuit, it is a moist, light cake, made with cake flour, poppy seeds, crushed strawberries, and even some almond extract! Topped with sliced berries and whipped cream, it makes a nice presentation and tastes fantastic! In addition, it only takes 30 minutes, start to finish! It is a nice variation of a true American classic!

Long-on-Strawberry Shortcake

Serves 8-10

Ingredients:

For the Cake

2 cups cake flour (like Swan's Down)

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon poppy seeds

1 1/2 cups sugar

3/4 cup unsalted butter, softened

3 large eggs, separated

1/4 cup crushed (with a fork), ripe strawberries

1 teaspoon almond extract

2, 9" round cake pans and parchment paper

For the Topping

1 cup heavy whipping cream

1/3 cup confectioners' sugar

2 pints fresh ripe strawberries, sliced

3 pretty, small, whole berries, for garnish

Directions:

For the Cake

Preheat oven to 350 degrees. Grease two 9" round cake pans. Cut parchment circles to fit the pans, place in the pans, grease the parchment, and flour the entire inside of the pan. Tap out any excess flour.

Stir together the flour, baking powder, salt, and poppy seeds in a bowl.

With an electric mixer, cream together the sugar and butter. Add the egg yolks, one at a time, beating well after each addition. Combine 3/4 cup water and the almond extract with the crushed strawberries. Add the fruit mixture in thirds, alternating with the dry ingredients. Continue beating until all the ingredients are well incorporated.

With the mixer, beat the egg whites until stiff. Fold them into the batter.

Pour the batter evenly into the prepared pans, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers for 5 minutes in the pans. Remove the layers from the pan and continue to cool on cooling racks.

For the Topping

While the cakes are baking, whip the cream and 1 tablespoon of the confectioners' sugar. Refrigerate until ready to use.

Combine the sliced strawberries with the remaining confectioners' sugar, a tablespoon or two at a time, until desired sweetness.

Assembling the Cake

Remove the parchment rounds from the layers. Transfer one layer to a serving plate. Top with half the sliced berries and spread 1/2 of the whipped cream over the berries. Top with the remaining cake layer, the rest of the sliced berries, the remainder of the whipped cream, and garnish with the 3 remaining whole berries. Pretty and Yum!

Feeling Ugly? Eat This!

We all know that we should incorporate more fruit in our diets. Not only is it good for your overall health, it's also good for your skin! Fruit contains high water content, which is good for hydration, and is loaded with vitamins and minerals needed to make you feel healthy and energized. And because fruit contains high levels of vitamin C, it will help boost collagen production, repair tissue damage, and protect your skin against free radicals! Now that's super food!

Honey has been used to enhance beauty since the dawn of time. Although the beauty benefits of honey are usually topical, incorporated into face masks, hair masks, and baths, etc., ingesting it will help you from the inside out. After all, you are what you eat! Right? The ancient Romans gave honey to their Olympic athletes to boost performance and endurance. Honey also has antioxidant and anti-bacterial properties, which helps boost your immune system and prevent disease. In addition, honey is good for hangovers, sore throats, and a teaspoon before bed helps you sleep! No wonder Aristotle called it the nectar of the gods!

Now that we understand that fruit and honey is good for the skin, so is mint! Mint is a popular herb used in shampoos, lip balms, and mouth rinses. But it is also found in many beauty products to sooth itching and infections, look for "menthe" on the labels. Mint has a high salicylic acid content, which is good for loosening dead skin cells, resulting in clearer skin. Mint can also help with digestion problems, such as bloating, and is also good for headaches, nausea, colds, and even the flu!

Want to feel better and look better, too? Try this "Fruit Salad with Honey, Lime and Mint!" This is the perfect refreshing summer salad! In fact, it's the only way I can get my fruit-phobic husband to eat his fruit! I recently served this along side chiles rellenos, instead of the typical beans and rice. It was delicious and kept the meal from being heavy or unctuous. Feel free to use any fruit you prefer or have on hand, e.g., berries, kiwi, honeydew, etc. Add this simple recipe to your repertoire and you will have no problem eating your way to healthier skin!

Fruit Salad with Honey, Lime, and Mint

Serves 4-6

Ingredients:
5-6 cups fruit, cut into bite-size pieces (I use 1 whole cantaloupe and 1 pint strawberries)

3 tablespoons honey
3 tablespoons fresh lime juice
1 teaspoon lime zest
3 tablespoons finely chopped fresh mint leaves

Directions:
Place all the fruit in a large bowl. Cover and refrigerate until just before serving.

In a small bowl, mix the honey, lime juice, lime zest, and chopped mint together. Just before serving, pour the dressing over the fruit and gently toss to combine.

Recipe slightly adapted from Ellie Krieger.

Celebrate Father's Day with Michael Symon's Grandma

Father's Day is almost here, and I don't know of one dad who when asked what he wants for Father's Day doesn't reply, "Nothing." I guess I can understand getting a gift that he probably doesn't want and probably pays for isn't that exciting. Unless your dad's a golfer, a sci-fi collector, or is really into ties, it makes celebrating them difficult. While dad doesn't want to pay for a trip to the Mediterranean, he would love a manly meal from the grill with some Greek flair. I've got the recipe for you - Michael Symon's "Yiayia's Smoked Pork Ribs!"

While I love my recipes for Memphis-Style Spare Ribs and Best Barbecue Ribs, these Greek-style ribs seem a little "lighter" and provide a new twist on classic barbecue. While Michael recommends cooking the ribs wrapped in foil, I think it's easier to cook them over a drip pan, rotating them occasionally. In addition, the combination of spices, herbs, and honey make these ribs truly memorable. I like to serve them with a Greek salad, loaded with tomatoes, olives, cucumber, and feta cheese. Yum! A wonderful starter (although not Greek) would be Bacon-Wrapped, Jalapeno and Cheese-Wrapped Shrimp. After all, you'll have the grill going anyway, and I guarantee any dad will flip for these spicy/cheesy shrimp!

Yiayia's Smoked Pork Ribs

Serves 4

Ingredients:

For the Rub

1 tablespoon garlic salt

2 teaspoons smoked paprika

2 teaspoons toasted and ground coriander seeds

Pinch of kosher salt

1 tablespoon dried oregano

2 racks spare-ribs, preferably St. Louis style cut, if possible (I cut them in half so they fit on my Weber.)

Juice of 1 lemon

For Barbecuing

3-4 handfuls applewood chips, soaked in water

1 aluminum roasting pan, to go under the ribs while on grill

For the Glaze

1 tablespoon honey

1 tablespoon red wine vinegar

1 garlic clove, minced

1 teaspoon fresh oregano

1 teaspoon fresh thyme

For the Garnish

1 lemon, cut in half

Sea salt

1 tablespoon fresh oregano

1 tablespoon extra virgin olive oil

Drizzle of honey

Directions:

The day BEFORE you plan on cooking the ribs:

Mix together the dry ingredients to make the rub. Squeeze the lemon juice all over the ribs and then coat all sides with the rub, making sure to distribute evenly. Cover the ribs and refrigerate overnight.

When you're ready to barbecue the ribs:

Whisk together the glaze ingredients, set aside. Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.

After the first hour, brush the glaze on top of the ribs. Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. 

Just before the ribs are done cooking, grill the lemon halves flesh-side down until nicely marked and slightly soft, 3-5 minutes.

When the ribs are done, let them rest on a cutting board, loosely covered with foil for 10 minutes. To serve, cut the ribs between the bones and garnish with the grilled lemon, sea salt, oregano, olive oil, and honey.

Recipe adapted from foodnetwork.

Santa Maria Style BBQ and The Hitching Post

Memorial Day weekend is this weekend and marks the beginning of summer break, my husband's birthday, and the official kickoff of the barbecue season! Yippee! Why not fire up the grill and throw a "Santa Maria style barbecue!" Santa Maria style barbecue, named for the town along the central coast of California, is a regional tradition dating back to the mid-1800's. It wasn't until the 1950's, when Tri-Tip became all the rage and a signature cut of this style of barbecue. (For more on Tri-Tip, see Introducing, The One And Only, Tri-Tip!) According to the Santa Maria Valley Chamber of Commerce, the official Santa Maria style barbecue menu consists of barbecued Tri-Tip, seasoned simply with salt, pepper, and garlic salt, and cooked over red oak, pinquito beans (indigenous to the area), fresh salsa, grilled French bread dipped in butter, macaroni and cheese, tossed green salad, and a strawberry dessert, like my Long-on-Strawberry Shortcake. In addition, they recommend a local Pinot Noir or Syrah to round out the menu. Fantastic!

This recipe, from Frank Ostini of the iconic The Hitching Post and The Hitching Post II restaurants, family owned since 1952, takes Tri-Tip to another level! The secret is their "magic dust" seasoning which adds a few extra ingredients to the traditional dry rub. The Tri-Tip is then basted with a garlic-infused vegetable oil and red wine vinegar mixture. The result is a beautiful beefy masterpiece! Don't forget to check back for the perfect zesty Pinto Bean Salad, a variation of the classic pinquito beans that MUST accompany Santa Maria style barbecue!

"Santa Maria Style BBQ" Oakwood Grilled Tri-Tip

Serves 4, but can easily be doubled for a crowd!

Ingredients:

For the Tri-Tip

1, 3 lb Tri-Tip roast

Handful of red oak chips, for the grill

For the magic dust dry rub

1 teaspoon freshly ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 tablespoon granulated garlic

1 tablespoon Kosher salt

For the basting mixture

1/4 cup red wine vinegar

1/4 cup garlic-infused vegetable oil (heat oil in a small pot with a few crushed garlic cloves until the garlic just turns golden, remove from heat and allow to cool)

Directions:

Soak the wood chips in enough cool water to cover for at least an hour before grilling.

Coat both sides of the Tri-Tip with half the dry rub, pressing to adhere. Let rest for 30 minutes at room temperature. Meanwhile prepare a charcoal grill to medium hot, placing the hot coals to one side, leaving the other side without coals for indirect cooking. When the coals have all acquired a nice ash coating (will look light gray), remove the wood chips from their soaking water, and throw over the coals. Next, add the Tri-Tip, fat side down and sear for about 5 minutes, uncovered, until charred. Turn the Tri-Tip over, fat side up and sear for another 5 minutes, uncovered, until charred.

Next, place the Tri-Tip to the indirect side of the grill (without coals), baste with some of the basting mixture and sprinkle with some of the remaining dry rub. Cover and cook for another 5 minutes or so, flip the Tri-Tip and baste again and sprinkle with some more dry rub. (You want to baste and sprinkle with the dry rub each time you flip the Tri-Tip, about 4 times.) Continue to cover and cook until an internal temperature of 125-130, about 30 minutes. (A thermometer, designed for grilling  makes this a lot easier! Check out Gadgets for my top pick!) Remove the Tri-Tip to a cutting board and let rest at least 10 minutes before cutting into 1/2" slices against the grain.

Recipe adapted from Frank Ostini via Bobby Flay. Thanks Frank!