Cook it, Click it, Eat it

Inspired...

2010-06-24T19:00:00.018-04:00

Inspiration will definitely hit when you least expect it...I guess you can say I've been uninspired. Now don't get me wrong, I haven't been starving myself for the past 2 months. I've actually been cooking up some fabulous dishes and sharing many with friends and family. I just haven't been inspired to write about it. Writing is not my passion but I do love to talk and those that know me sometimes can't get me to shut up. Well my moment of silence is now over and the flood gates have opened so hold on tight. I was recently inspired by my friends identical twin sister SKC. I'm sure she has no idea the creative wheels she set in motion that morning over breakfast. She graciously opened her home to us and prepared a wonderful breakfast to boot. It was delicious. After a weekend of sleeping on an air mattress, a soft bed was just the ticket. When I woke the next morning I heard a sanding noise. I could tell she was already hard at work making breakfast but for the life of me could not figure out what she would be making that created that noise. As I emerged into the kitchen I saw it, a box grater for home made hash browns. YES!! I love anything potato for breakfast and to me there is nothing better than a hash brown. Veering off my foodie path for just one second, I would beg my parents to take us to McDonalds for breakfast just to eat the hash browns, love, love, loved them. After SKC's breakfast I was on a mission. I too was going to make my own home made, healthy and deliscious hash browns. I dusted off my box grater and went to work. Sauteed onions with an aromatic hint of rosemary, gently merrying their flavors together in the pan. The feeling that my arm might fall off from grating so many potatoes. Oh but it is all worth it. Salt, pepper, olive oil, simple flavors gathering together to make a huge punch of flavor. Crispy edges and a brown tasty crust. The smooth cool finish of the yogurt & fresh basil. I could eat the whole batch alone, ok I did eat the entire batch myself but it was so worth it.

Hash Brown Fritters
2 large white potatoes or yukon golds, scubbed clean, skin on

1 small red onion - diced

1 T finely chopped fresh rosemary

kosher salt

freshly cracked black pepper

3 T olive oil

Start with 1 tablespoon of olive oil in a large saute pan, add the onion and rosemary. Saute on medium until onions are translucent and rosemary becomes fragrant. While the onions are working their magic, shred the potatoes into a large mixing bowl using a box grater. Add the sauteed onion mixture to the shredded potato, sprinkle with kosher salt, pepper, drizzle 1 tablespoon of olive oil and combine. Seperate the potato mixture into four equal size fritters. Add the last tablespoon of olive oil to the pan and saute the fritters, four minutes per side on medium heat.

Serves 2 or 4 if you're feeling generous

Is it May already?

2010-05-04T19:00:00.012-04:00

I'm back and this is what I had for breakfast...mini heirloom tomatoes sauteed in olive oil, a sprinkle of kosher salt, pepper, Parmesan and fresh parsley. Topped off with a poached egg, super good. What did you have for breakfast?

I'm always thinking ahead when I create a dish, cooking for one doesn't have to be daunting. A perfect double duty for these tomatoes...throw them over some quinoa pasta and you've got the perfect light lunch. Quinoa pasta offers up plenty of protein and satisfies your afternoon carb craving.

Simple Weeknight Supper

2010-03-30T19:00:00.006-04:00

This dish is not only delicious but super simple, taste satisfying and absolutely decadent. I have made this dish twice since I originally saw the recipe in Food Network magazine and on both occasions I modified the recipe slightly however the results were superb each time. I'm going to go out on a limb and say this is quite possibly the perfect spring time dish.

Tortellini with Peas and Pancetta

Ingredients
Kosher salt
1 pound cheese-filled tortellini
2 tablespoons extra-virgin olive oil
4 ounces diced pancetta

2 cups shitake mushrooms
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
1 c chicken stock
1/2 c salted pasta water
1/4 cup half & half
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
1/2 cup grated parmesan cheese

Directions
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

Meanwhile, heat a large skillet over medium heat. Add the olive oil, pancetta, and sliced shitake mushrooms and cook until the pancetta is crisp and the mushrooms are sauteed and golden, 5 to 6 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Add chicken stock and Ladle in about 1/2 cup of the pasta cooking water and simmer until reduced by about half, 5 to 6 minutes. Add the half & half and simmer until slightly thickened, 2 to 3 minutes.

About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Food Processor Love - Part 2

2010-03-25T19:00:00.004-04:00

There is nothing better than home made potato chips and a delicious dip to go along side. A few months back my mother came down for a visit and made these oven fried potato chips and they were absolutely delicious and super simple. I knew they would be the perfect accompaniment to my roasted garlic & red pepper yogurt dip. A new recipe only recently whipped up by my new kitchen addition, that's right, my awesome food processor, she is truly a work horse.

I used the slicing blade to zip through the potatoes in less than a minute, truly amazing. Without the processor I'm sure I would have been slicing for days, ok, a bit of an exaggeration but you know what I mean. The only draw back was that the tube to insert the food was narrow so I had to cut the potatoes in half. Maybe a mandolin slicer is in my future after all...

1 bulb of roasted garlic - roasting garlic mellows the flavor and turns the cloves a spectacular creamy golden color. I like to roast a few bulbs at a time and then use through out the week. Equal parts Greek yogurt & roasted red peppers. Experiment with the seasoning, I used equal parts, paprika (I bet smoky paprika would really kick this recipe up a notch) cumin to add that smoky flavor. A 1/4 teaspoon cayenne, a dash of kosher salt and of course a few cracks of fresh black pepper. To add a hint of fresh flavor in the background I added a small handful of flat leaf parsley and I bet cilantro would work perfectly as well.

The final product was superb and I think we ate the entire batch in less that 15 minutes. Perfect for your next party or drinks with friends, definitely a crowd pleaser.

Grilled Eggplant Parmesan

2010-03-16T19:00:00.003-04:00

I think I have finally perfected my red marinara sauce with Italian sausage or as my entire family refers to it, simply, sauce. Growing up I can remember asking the infamous question, "Mom what's for dinner?" and of course her customary answer, "sauce." We of course all knew what she meant, some sort of pasta with red sauce over the top and alongside in its own serving bowl, meatballs, sausage, and on occasion a basic stewed red beef. I think she typically bought your basic top round steak, cut it up into chunks, browned it in the bottom of the pan and then let it stew all day in the sauce, the results always super tender and very delicious. What more can I say, my mother makes a great sauce and over the years I have tried to perfect my own variety and I think I finally hit the jackpot. Recently I shared my recipe with the cooking club ladies along with my slimmed down version of grilled eggplant Parmesan.

Grilled Eggplant Parmesan

Serves 4 - 6 people
Preheat oven to 400 degrees

Tools:
Grill Pan
Heat safe baking dish – 9” x 13”

Ingredients:
4-6 sweet Italian sausage links, remove casing and halve
1 cup olive oil
1 small onion, diced
¼ - ½ teaspoon red pepper flakes
3 cloves minced garlic
1 can crushed tomatoes – 28oz.
2 cups chicken stock
2 T tomato paste
3 bay leaves
2 T dried parsley
1 T dried oregano
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

3 large eggplants – ½ inch thick slices – should derive 8 – 10 slices per eggplant
1 cup – grated Pecorino Romano cheese (sheep’s milk, sharp bite)
16 oz. fresh mozzarella – sliced into thin rounds

For Garnish: Flat leaf parsley, Fresh basil, Parmesan cheese (cow’s milk, milder flavor)

Directions:
In a large pot set to medium high heat sear the sausage on all sides, when browned remove from the pot, set aside and turn the heat down to medium. Add 1T olive oil, onions and red pepper flake to the drippings, cook until softened, stirring occasionally, (about 10 minutes). Add the minced garlic, sauté for 2 minutes or until aromatic. Add the crushed tomatoes, chicken stock, tomato paste, bay leaves, dried parsley, dried oregano, kosher salt & pepper, and return the browned sausage to the pot. Allow the sauce to simmer on medium/low for at least an hour. Discard bay leaves before serving.

Slice the eggplant into ½ inch rounds, brush one side with olive oil and sprinkle the same side with salt & pepper. Lay the eggplant rounds prepared side down on a heated grill pan and repeat the same steps on the other side. Grill the eggplant rounds until nice and golden brown on both sides.

Spoon 1-2 ladles full of tomato sauce on the bottom of your baking dish and place a single layer of eggplant over the sauce, sprinkle a generous amount of Pecorino Romano cheese and layer the mozzarella slices. Repeat steps until baking dish is full. Bake uncovered in the oven until cheese is melted, bubbly and brown.

Serve with a garnish of chopped parsley, basil, Parmesan & a drizzle of good quality olive oil

I served crusty Italian bread with the grilled eggplant Parmesan however if the bread is eliminated this dish is gluten free.

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I'd like to dedicate this post to my mother, a woman who knows how to make a GREAT sauce! Thanks for teaching me the ropes and passing along a great recipe.

Isn't She Gorgeous

2010-02-16T19:00:00.003-05:00

I think I might be in love with my new Cuisinart 11 cup food processor, she is everything I could have hoped for and more. Why did I wait so long? Last night I experimented with some delicious pesto, a dish that just can't be made without a food processor. I've gone years avoiding the store bought variety because I was always quite frankly, let down. To this version I added my own twist since I couldn't find basil in the stores, instead I used, fresh flat leaf parsley, spinach, toasted walnuts, roasted garlic, nutmeg, lemon zest/juice, a snowy pile of Parmesan cheese, olive oil, salt and pepper to taste, it was AWESOME!

Stay tuned for more food processor inspired recipes and thank you N~ for my fantastic gift!!

Love + Risotto = A Happy Valentine

2010-02-12T14:07:00.020-05:00

Looking to surprise your Valentine this year with a special dinner for two? Nothing says love more than a big steaming pot of sweet, creamy risotto. Absolutely delicious each and every time, you can't go wrong with this version of Ina Garten's roasted butternut squash risotto. The texture of the arborio rice, the aroma of simmering white wine concentrating with every waft, sweet yet savory hunks of bright orange butternut squash, a superior flavor sensation. Oh and don't forget those crunchy bits of crisp pancetta. A labor of love in under 60 minutes, so so so worth it and you're Valentine will love you for it.

Toasting the arborio rice in butter and maybe a little olive oil, if you're trying to watch your figure, helps develop the flavors and allows time for the wine to absorb.

Setting up side by side pots makes it easy to transfer the hot steamy chicken stock ladle full by ladle full into the rice mixture.

The rice begins to develop a creamy texture, meanwhile the butternut squash roasts on a sheet pan in the oven. Right before the bowls hit the table incorporate the squash and Parmesan cheese into the creamy rice, delicious.

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To my Valentine N~

Detox - Day 4

2010-01-28T20:34:00.011-05:00

I just finished a delicious mixed greens salad with cucumber, shredded carrot, brown rice, blueberries, and roasted slivered almonds all dressed in a fresh garlic vinaigrette. AWESOME!! We made it. Day 4 is coming to a close and I feel as though I have finished an eating marathon. Today I ate smaller portions more often and at no point did I feel hungry, it was great! Eat less more often is a simple step I plan to incorporate into my everyday life. I know it isn't feasible all the time but when you can, try it. I felt satisfied all day and I never had that low energy feeling because I ate too much.

Every experience in life offers a positive twist if you look for it and for me this plan reiterated that; I enjoy eating delicious whole foods, I don't always need to incorporate meat into my meals to feel satisfied, I slept better at night, a restful sound sleep, I plan to start eating my heaviest meal at lunchtime followed by a fresh salad for dinner, I actually like cabbage soup and so does N~, and even if I'm tired, mustering up energy to fit in cardio always pays off.

Will I ever do a cleanse again?

Probably not. I didn't notice as drastic of a difference as I thought I would but I'm glad I did it for the reminder that eating whole foods is satisfying and maintaining a healthy lifestyle is the key to feeling great.

Today was unlimited fruit and I enjoyed two delicious bowls of fruit salad, YUM! An easy quick and delicious snack.

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I'd like to dedicate this post to N~ for sticking out all 4 days. Tomorrow we can have that steak you were salivating over.

Detox - Day 3

2010-01-27T21:19:00.001-05:00

Hmmmmm...what can I say, it's day 3, I'm sitting in my office, it's mid-afternoon and I'm hungry. I just finished the last of my spinach and black beans, I've got a little over an hour before I head home for the day and I'm pretty sure I'm going to be hungry again before that time arrives. I'm also a little bummed because the battery on my digital camera is dead so I wasn't able to take many photos today. Not that today's meals were anymore exciting than yesterday but it's always nice to show a few picts. My fellow detoxer, yes, my lovely boyfriend N~ agreed to try this detox with me, always a supporter of my wild ideas, in this case a participant and we were chatting about how hungry we were. Yesterday he mentioned that while he wasn't feeling hungry he was having some major cravings for pepperoni, cheese and cracker sandwiches, which I wish he hadn't mentioned because then I got thinking about coconut cake. Oh but we are soooo close, I will not give up. I know we can make it. Hopefully this evenings dinner will be more interesting than today's lunch...to be continued till then.

Greek Yogurt - I usually eat yogurt for breakfast however plain is not my first choice, it can be tangy.

A new addition to the menu today was cabbage soup. I made the soup yesterday and was instructed to skim the fat off the top and
re-heat however I didn't notice much fat which was great. The recipe called for a ham hock and having never cooked with one before I didn't know what to expect. I think it added some flavor but if I were to make this soup again I would definitely substitute bacon and saute the onions in the bacon fat. I think it would impart a better flavor. I spiced up the soup a bit with some cayenne and pureed some of the veggies in a blender to create a smoother texture and then added the puree back to the pot. Over all I enjoyed the soup and would definitely make it again with a few twists of my own.

One more day to go!

Detox - Day 2

2010-01-26T20:19:00.023-05:00

I'm half way through my detox and I'm feeling pretty good. I made a few changes to the menu and also the order in which I ate certain foods and I felt fuller longer and at no point today did I feel like I needed more food. Yesterday I will admit that afternoon lull was killing me, 3 pieces of fruit in 4 hours is not my idea of happy eating. The over all plan tends to repeat certain foods every day and my biggest concern was getting bored and then not finishing. To curb this boredom I chose different fruit and roasted the vegetables for more flavor. Today was much more successful than yesterday. Check out my picts for the day...

Thank goodness they allow coffee! YUM

Scrambled Eggs with Mushrooms - Today was the only day that allowed eggs, in exchange for no beans which I thought would be tough not having that extra boost of protein in the salads and leafy greens but I didn't miss them at all.

Grapefruit Wedges - Very good and a great substitute for the basic apple

Brown Rice, Swiss Chard, Spinach and roasted Broccoli and Mushrooms - The roasted vegetables helped change the flavor of this combination which was nice because eating brown rice and leafy greens for 4 days may pose some boredom for my taste buds. I also drizzled a little bit of the allotted salad dressing, I chose a basic vinaigrette and it kept the veggies very moist. By eating this dish in the middle of the day I was full and got through the afternoon lull when my hunger seems to kick in.

Fresh Carrot Juice - Excellent for curbing hunger, instead of grabbing a piece of fruit, carrot juice is a perfect substitute.

Garden Salad with a Sprinkle or Brown Rice for texture - A great way to finish the night, not too heavy but satisfying. I may do this more often, I tend to have a salad for lunch and a snack mid-afternoon because I'm always hungry, this small switch may be a keeper even after the detox.

Detox - Day 1

2010-01-25T21:07:00.014-05:00

I decided to test my will power this new year and try a detox program. I've been interested in trying a detox for a few years but I wasn't interested in drinking veggie or fruit juice for three days and other days not eating anything at all, that sounds more like torture to me than a healthy cleanse. I'm a huge advocate of eating whole, nutrient rich foods that feed your body and well being. I stumbled across a book called, The 4 Day Diet by Dr. Ian K. Smith, and while I'm not thrilled with the name of the book I found his introductory detox very healthy, full of whole foods and plenty of it to keep you full and satisfied all day. I never follow diets or structured eating plans however I wanted to give this my all so I stocked up on the required super foods, leafy greens, fruit, brown rice and legumes. Check out my progress for day 1.

Breakfast -
Greek yogurt 0% fat with fresh raspberries & blueberries

Yogurt and fruit for breakfast was very satisfying and of course my morning coffee which is allowed and I was very happy about this fact.

Lunch -
Garden salad with garbanzo beans and brown rice

This salad was delicious however after an hour of eating just this I was hungry, I thought adding the rice and beans would have helped but it wasn't enough so I had a couple pieces of fruit to hold me over until dinner.

Dinner -
Black beans and brown rice with steamed swiss chard and spinach

Absolutely delicious and very satisfying, I may pull together a small container for an afternoon snack tomorrow.

I feel good after day 1 of the detox, I stuck to the meal plan better than I expected. We'll see how the rest of the week plays out.

Catching up in the New Year!!

2010-01-07T18:00:00.039-05:00

I'm not exactly sure where the month of December went but it flew by fast and we're already in the new year planning our vacation time for the next holiday season. Crazy I know but I was informed today that if I didn't submit my vacation time today for the end of the year I may not be able to go home for the holidays. Yes, you heard me correctly, a little less than a week into the new year I have already loosely planned my vacation time for Christmas 2010, baffling. I admit, I am a planner but 12 months in advance is a bit much so I'd like to slow things down and contemplate all of the delicious dishes that were prepared over the festive 2009 holiday season, sometimes walking down memory lane can be fun.

I kicked off the month with my food and wine girls celebrating the feast of the seven fishes, a little early but I wanted to share this wonderful Italian tradition with my friends. My family has been honoring the Feast of the Seven Fishes every Christmas Eve for as long as I can remember. Another one of those Italian-American traditions that I thought all families celebrated. Every Christmas Eve my grandmother would prepare 7 different fish dishes, some more traditional than others but at the end of the evening we always seemed to have at least 7. I never knew the significance of the number until recent years when the torch of the Christmas Eve dinner was passed on to my mother that I began to question, why do we make 7 fishes anyways? I consulted my trusty advisory, Wikipedia and this is what I found:

The long tradition of eating seafood on Christmas Eve dates from the medieval Roman Catholic tradition of abstinence—in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days. As no meat or butter could be used, observant Catholics would instead eat fish, typically fried in oil.

Now it all makes sense, I can remember the smell of fried clam strips in my grandmother's kitchen every Christmas Eve yet I never recall her ever using that fryer any other day of the year. Some traditions die hard, however lucky for us over the years some dishes have evolved into better versions of themselves (stuffed calamari) while others we felt ok to never make again, aka fried clam strips. I invite you all to sit back, relax and enjoy the culinary adventures I embarked upon this past December, I along with various family members and friends tried to re-create some of our favorite dishes.

Fish in a Sack - Perfect for One or Great for a Dinner Party

I thought this would be a great dish to showcase at our Food & Wine club because it's an easy one person meal or you could entertain with it. We typically have a baked white fish as one of our traditional Christmas Eve dishes, melted butter with a crushed cracker crumb topping over a fillet of white fish. I wanted to lighten up this version a bit and maybe add in some delicious crunch and texture with vegetables. I combined a few of my favorite ingredients found in various recipes for baking fish and came up with this delicious winner. Keep in mind that while I made my version with white fish a hearty piece of salmon would be excellent with a little dill instead of parsley. Too hot to cook inside, take it out to the grill, just substitute the parchment paper for foil. Once you feel comfortable with this process of cooking the combinations are endless.

Recipe for Fish in a Sack - gluten free
Materials:
Parchment paper

Preheat oven to 400 degrees F.

Ingredients:
1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
1lb French green beans
4 large cloves garlic, minced
1/2 cup pitted and chopped good quality black and green olives1/4 cup flat-leaf parsley, a generous handful, chopped
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Salt and pepper
Extra-virgin olive oil, for generous drizzling
1 lemon, zest and juice
Crusty bread, to pass at table

Rip off 4 sheets of parchment paper, each a little over a foot long.

Make layered stacks dividing the fennel, onions, French green beans, garlic, olives, parsley and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt, pepper and top with lemon zest. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.

Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.

Recipe Serves - 4

Crab Salad served in Endive Scoops - the perfect appetizer

My brother in law is a hoot, I admire the way he stares at his food, I can tell he's running through the mental Rolodex in his head of flavor combinations. I provided a rough outline of a crab salad recipe I found online but it was his task to prepare and test it out. As we worked side by side in the kitchen I could sense his need to add old bay seasoning, he was doing all he could not to douse the entire lot of lump crab with the red powder. At times when he was mulling things over I think he was silently convincing himself that yes, crab can taste good without old bay. In years past he's made crab cakes for our Christmas Eve appetizer, reminiscent of his Maryland upbringing, old bay laced through out and delicious. In the end he gently sprinkled old bay over the top and I would have to agree it was a necessary garnish.

Recipe for Crab Salad with Endive Scoops - gluten free

Ingredients:
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
1/4 cup chopped celery leaves
1/4 cup freshly chopped flat leaf parsley
24 ounces crabmeat, drained, picked over

2-3 heads endive, trimmed, separated into spears
Old Bay seasoning for garnish

Directions
Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the celery leaves, parsley and crabmeat, toss gently to coat.

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with old bay seasoning and serve.

Shrimp stuffed Calamari

Ahhhhh calamari, loved and hated by so many, yet we only found that out this year. I was always under the impression that my entire family LOVED calamari. I would even venture to say it was the favorite dish of Christmas Eve. Therefore it was very important to get this one dish right, especially if I was going to try something new. Calamari is very tricky, it either needs to be sauteed in a pan very quickly to preserve its tenderness or slowly simmered all day, anything in between ends up rubbery. I leveraged this recipe from the food network website and it was delicious. If you love calamari this dish is worth preparing and sharing with fellow calamari lovers, it will not disappoint.

Recipe courtesy of Food Network

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I'd like to dedicate this post to my family and friends who made this holiday season festive and fun.

Thanksgiving Snippets

2009-12-01T19:00:00.005-05:00

Almost a week has passed since that wonderful holiday of thanks and I'm still thinking about the food. Team family came together strong and we put out one heck of a spread. I wish I took more photos but the few dishes I did snap pre & post cook time are very inviting.

Roasted Garlic on the Grill - intended for the mashed potatoes but when we opened the foil and the caramelized garlic cloves were staring back at us we just had to sample and sample and sample again, lets just say roasted garlic is a fantastic appetizer. A little history regarding the garlic, this is an heirloom variety grown in my parents garden, my mother has been replanting the cloves for the past 3 years and she recieved her initial head of garlic from a gentleman who had been growing the garlic for many years previous. From garden to table is always the best.

Roasting Vegetables - Simple, easy and always delicious, kosher salt, fresh cracked black pepper, olive oil, 25 - 35 minutes in a 425 degree oven, golden brown and delicious every time.

The All-Star of the Day - I decided to stuff the turkey this year with aromatic chunks of onion, garlic, lemon and herbs. Note to self for next year, this technically means that the turkey is stuffed and more cook time is needed. We had to throw our bird back in for a few more minutes but in the end it was perfect!

Thanksgiving All Wrapped Up

2009-11-25T10:41:00.021-05:00

Turkey, one of the most celebrated birds, so special it has its own holiday. Granted there are many traditional dishes that families whip up during the season of giving but the turkey is always the star attraction. Golden brown on the outside and deliciously moist and meaty on the inside, legs, wings, white meat or dark, most people LOVE turkey. However the ever looming question still remains, why do we only honor this wonderful bird once a year? I think the long and the short of that answer is, cooking a moist and delicious turkey can be a bit of a challenge and it does make allot of extra food. When you have lots of family and friends gathered around during the holidays a large turkey can stretch out that food budget quite nicely and every last morsel gets eaten. A turkey for two may not sound practical but a turkey roulade is an adventure. A departure from the typical bird, a roulade is sexy, romantic, and unexpected. A special occasion dish or something fun to spice up that mid week doldrums. Whenever you decide to experiment with this turkey roulade recipe be prepared to have some fun and experience a new twist on turkey.

As always cooking club was a blast, lots of ladies drinking wine, laughing, chatting and having fun. Considering Thanksgiving was right around the corner I thought it was only appropriate to tackle a turkey recipe. The idea was inspired by the original recipe posted in the November issue of Food Network magazine. The minute I saw the photograph I was in love, all of my favorite pieces of Thanksgiving rolled into one and a great technique to teach, perfect. When trying a recipe for the first time I encourage people to follow the ingredients as closely as possible so that they can experience the dish as it was intended to taste. Determine what you like and dislike and the second time around add your own bit of flare and customise the dish to your own taste. I was so excited when I discovered this recipe I didn't take into consideration that some of the ingredients were a bit challenging to find in the local grocery store so I made a few modifications/suggestions. I've included the link to the food network website for the exact recipe above and below I have listed my recipe with the modifications highlighted in red to help make this dish easy and fun. Keep in mind that the technique used in this dish can be applied across the board, stuff and roll chicken breast, center cut pork chops or maybe roll up some fish fillets, the possibilities are endless and delicious.

Turkey Roulade With Swiss Chard
Ingredients

Filling:
1/2 cup arborio or other medium-grain rice
1 bunch (about 1 pound) Swiss chard, stems removed
6 oz. bacon – blanch in boiling water for 2 minutes to mellow the smoky flavor
2 cloves garlic
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
4 oz. Swiss cheese – shredded or cut into ¼ inch cubes
1/2 cup finely chopped scallions
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
4 large eggs, beaten

1 skin-on, boneless turkey breast half (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
3 cups white wine

Kitchen twine – I was able to find some at CVS

Preheat the oven to 400 degrees.

Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl. Bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and bacon into the rice.

Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.

Cut 6 – 8 pieces of kitchen twine about 8 inches long and then 1 piece 16 inches long.

Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.

Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal. Don’t worry if you are not able to fold in the ends, tie the roll lengthwise the best you can.

Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.

Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

Serves: 4-6 people

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I dedicate this post to my Food and Wine girls, I'm honored to share my cooking skills with each of you every month and thank you all for the opportunity to indulge my foodie passion.

In the spirit of the Thanksgiving holiday I would also like to thank all of my family and friends for the endless support and encouragement they have provided me over the past year, you have all inspired me to develop my love for cooking and share my knowledge with others.

Have you eaten your Vegetables today...maybe for Breakfast?

2009-11-12T19:00:00.016-05:00

Do you ever wonder if you're eating enough vegetables? Are you getting the recommended daily serving? When I originally started writing this post I included 5 servings a day but thought better of my memory and checked the facts. I was very surprised to learn that the CDC has updated its measure of how many fruits and veggies are acceptable, apparently it's different for everyone. For my particular age, gender & activity level I should be eating 2 cups of fruit and 2.5 cups of veggies everyday. I've always struggled with the vegetable equation, am I getting enough, should I be eating more, did I eat vegetables today or only fruit...I'm sure the dilemma has crossed all of our minds at some point, especially if you're cooking for one. There's nothing worse than opening the crisper drawer only to find those beautiful leafy greens have spoiled. Solution...start buying local when you can and buy less. Yes, it will mean frequent trips to the market but in the end it will equal better quality food for you. Recently a local farmer and friend started selling his beautiful leafy greens every Sunday outside of the local wine bar. $5 for a bag of hearty salad mix, another $3 for some swiss chard or bok choy, I'm set for the week.

But now what...Have you ever considered eating those leafy greens for breakfast?

Stay with me, I know it may sound a bit strange but breakfast doesn't have to be pancakes, bagels & biscuits. I've been practicing my egg poaching skills and found a few other variations on breakfast that I think you may enjoy. Why not drop a beautifully poached egg over the top of some sauteed spinach with pinto beans OR stack up some toasted nan and salami, finishing it off with a little hearty salad mix. Wilted swiss chard, blue cheese crumbles and crispy bacon, sound good?? I know the idea of leafy greens for breakfast may sound odd but it's truly a match made in heaven. The gorgeous yolk mixes with the greens creating a creamy dressing, balancing the bite of the green with the sweet creamy center of the poached egg, a little sprinkle of kosher salt to seal the deal. Delicious. I hope this post inspires you to eat your veggies and maybe even eat those leafy greens for breakfast.

Sauteed Spinach with Pinto Beans

Assembly:
Saute spinach with olive oil
Season with a dash of kosher salt and freshly cracked black pepper
Sprinkle of nutmeg - I recommend using a microplane grater
1 can pinto beans, drained and rinsed - add to the pan until heated through
Spoon the mixture onto a plate, finish with a poached egg

Toasted Nan and Salami stacked with Hearty Mixed Greens

Assembly:
Layer 4 small pieces of salami on a slice of Nan bread - toast under the broiler for a few minutes, this happens fairly quickly so keep a close eye on it
1 cup salad greens - In a small bowl toss the greens with olive oil, kosher salt and and freshly cracked black pepper
Slice the toasted Nan in half and stack with the mixed greens
Place a poached egg on top

Wilted Swiss Chard, Blue Cheese Crumbles and Crispy Bacon

Assembly:
Crisp 3 strips of bacon in a deep pan - remove bacon when fully cooked
Add the Swiss chard to the bacon drippings and wilt
Season with a dash of kosher salt and freshly cracked black pepper
Sprinkle of nutmeg - I recommend using a microplane grater
1T - blue cheese crumbles - add to the wilted greens
Crumble bacon over the greens and fold in gently
Spoon the mixture onto a plate, finish with a poached egg

I HEART - MaraNatha No Stir Creamy Peanut Butter

2009-10-28T19:00:00.010-04:00

I am a huge fan of peanut butter and I find it interesting that most peanut butter lovers are dedicated to their brand of choice. My father and I both loved the same brand of peanut butter and while most people were making the switch to all-natural organic brands we remained loyal to our peanut butter of choice. Until one day my sister busted up our nostalgic memories with this statement, "so you mean to say that you love eating partially hydrogenated soybean oil?" Ignorance can be bliss sometimes but when she put it that way I realized that maybe I did need to let go of my nostalgic childhood treat and move on to a more sophisticated flavor sensation.

And so the journey began to find a better peanut butter. I wanted to find an organic brand that was smooth and creamy, sweet and savory, a perfect topping for breads, fruit or Thai dishes. I didn't want to stir in the layer of oil that resides at the top of most natural peanut butters. After many trials and tribulations I finally found and recommend the ultimate nut butter.

I am in love with MaraNatha No Stir Creamy Peanut Butter, 100% Organic, no unhealthy trans-fats, smooth, creamy & delicious. I have also sampled the almond butter which is very tasty and my GF boyfriend prefers it however I stay true to the standard peanut flavor.

I know there are many other fantastic flavors and brands of all-natural nut butters, I would love to hear other positive recommendations and experiences.
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I dedicate this post to my sister JBM, for making me think twice about peanut butter.

I Never Met a Taco I Didn't Like

2009-10-20T19:00:00.007-04:00

Taco night was ALWAYS my favorite dinner night growing up, even if it was taco's out of the box, I didn't care it was a much needed break from all things Italian food. My love affair with tacos has expanded over the years and most recently fish tacos have become my all time favorite. Last week I was milling about my kitchen and sitting on my counter was this vibrantly red, plump & juicy heirloom tomato which was screaming, "I'm VERY ripe, eat me now." I decided to pull together a quick fresh salsa of tomato, avocado & scallions, simple and delicious.

Recently I also discovered a new brand of gluten free tortilla's by the French Meadow Bakery that are awesome, "soft & delicious" just like the packaging boasts. I threw a few pieces of shrimp on the grill pan and I was ready to go.

All Things Won Ton Wrapper

2009-10-11T20:00:00.002-04:00

The second Food & Wine club was a huge success, so much so that we ate all of the vegetable gyoza before I even had an opportunity to take a photograph, however I was able to snap a succulent shot of creamy sweet potato ravioli soaking in a delicious bath of lemon-sage brown butter.

Feast your eyes...

The evening wouldn't be complete without a sweet treat, thank you Amber for the pint size confections that packed a sweet punch.

Sweet Potato Ravioli with a Lemon-Sage Brown Butter

Preheat Oven to 400 degrees

Ingredients
1 lb sweet potato's
2 tablespoons grated fresh Parmesan cheese
½ teaspoon salt, divided
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
24 won ton wrappers
3 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon fresh lemon juice
Black pepper

Directions
Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, ¼ teaspoon salt, cinnamon and nutmeg in a small bowl

Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying) spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with water; bring opposite corners to center. Press edges together to seal forming a triangle. Repeat process.

Bring 6 quarts water to a gentle boil, add 8 ravioli at a time and cook for 2 minutes. Remove from water with a slotted spoon.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage if desired.

Yield: 8 servings, 3 ravioli per person

BABY, BABY, BABY!!!

2009-10-02T19:00:00.051-04:00

I've been writing this entry in my head for a few weeks, there were so many delicious dishes I just didn't know where to begin. I've decided the best place to start is with a resounding and loud, "THANK YOU" to my Mother, Aunt and Cousin for helping me prepare the delectable treats for the party. Without them I would still be squeezing lemons, I would still be frosting the cake with a butter knife and I would still be pulling the chicken breast by hand for the chicken salad. Thanks to all of you for flying in for this wonderful event and helping so much. Last but not least, thank you to my sister for having a BABY and allowing me to prepare the food for her and her friends, I love to cook and share my food, this was the perfect event. When I initially heard that my sister was pregnant I immediately started planning the baby shower menu in my mind. For months every cooking show I watched offered another new dish I could showcase. I would forage through cooking magazines reading advice and selecting yet again a new recipe perfect to please any crowd. In the end I decided to go with some tried and true favorites and I think my selections were a hit.

Grilled Shrimp & roasted vegetable pasta salad
I'm going to default to the food network website this time for the exact recipe because I haven't quite perfected my version, yet. My ideas are still rolling around inside my head however I will post my version soon. Until then, thank you Giada for a scrumptious dish of inspiration: Neapolitan calamari and shrimp salad

Roasted Chicken Salad

A real crowd pleaser
Chicken salad is so easy to make for one person or twenty people, the ingredients stay the same just multiply according to your needs.

4 - boneless skinless chicken breasts
olive oil
kosher salt
freshly cracked black pepper

Most newer ovens come with a feature called convect. Remember the infomercial back in the day, "set it and forget it" essentially that is what the "convect" feature is on your oven, a giant convection oven that circulates the hot air around your food sealing in the juices, you will never cook a more moist piece of meat in your life. The convect feature is your friend, you will fall in love instantly, your chicken will never be dry again. I would suggest setting the oven to convect at 375 degrees, cook for 25 - 30 minutes. Salt, pepper, olive oil your chicken breasts, lay them flat on a sheet pan then "set it and forget it." Sorry I couldn't resist. Yes, I was one of those people sitting by the phone wanting to call in the next 15 minutes so that I would not only get one but two counter top convection ovens but my mother refused. Anyways, I digress. Once the chicken is finished cooking set aside to cool and then shred into medium size pieces. If you find the grain of the meat and pull with the grain the chicken will tear into beautiful pieces. Think pulled pork.

In a separate bowl combine:
1 c - red seedless grapes, cut in half lengthwise
1/2 c - chopped pecans
1/4 c - chives, finely diced - a hint of onion flavor
1/4 c - flat leaf parsley, chopped
1/4c - mayonnaise, brand of your choice

Add the shredded chicken to the bowl and toss to coat with the mayo. If at this point you would like to add more mayo please do so to your likeness. I never like to over mayo my salads so it's best to start off shy and then add as you mix. Sample for flavor and add more salt & pepper if necessary

Mixed Greens with feta, cranberries & walnuts
A sweet & salty bite to please any craving

So easy it's embarrassing to even blog about it.
The best trick when making a salad, mix the dressing in the bottom of the serving bowl, build the salad on top of the dressing and then toss when you're ready to serve.

2 c - mixed greens of your choice
1/4 c - dried cranberries
1/4 c - chopped walnut
1/4 c - crumbled feta cheese

Dressing
1 T - Dijon or honey mustard
1/4 c - white balsamic vinegar
1 c - good quality olive oil
kosher salt
Freshly cracked black pepper

Good neighbor cake
Chocolate, chocolate & more chocolate, thanks to Mom. Unfortunately I cannot share this recipe because it is a family treasure but it tastes as good as it looks.

Dark chocolate, almond & cherry clusters
Good and good for you
Again so easy it's embarrassing but so so good. I discovered this delicious treat on Ellie Kreiger's website and I have been indulging ever since.

1 extra large Hershey's Special Dark Chocolate bar
1 c almonds
1 c dried cherries

Break the chocolate into chunks and melt in a double boiler on the stove top. Do not allow the water to touch the top pot holding the chocolate or the boiling water will scorch the chocolate. When the chocolate has melted add the almonds and cherries, stir until everything is coated evenly. Line a sheet pan with wax paper, spoon a tablespoon of the mixture onto the pan forming clusters. Allow to cool and set in the refrigerator for 30 minutes before serving.

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I can't wait to be an Aunt very soon!!

1st EVER Food & Wine Club

2009-09-08T23:19:00.021-04:00

Beef, its definitely what's for dinner and the talk of the table this past Tuesday evening at the first ever Food and Wine girls club. We experimented with a few different cuts of beef, skirt steak, NY strip & sirloin. Fatty marbling through out some while others were lean and healthy red. However the star of the evening was a delicious batch of Korean Barbecue beef. The marinade soaked into the skirt steak oozing delicious goodness. I think the biggest misconception when cooking beef is the cook time, beef does not need to be char grilled and burnt at the stake. It needs to be massaged with dried spices, oiled with delicious extra virgin olive oil and loved at room temperature. The pan should be hot & ready to sear in the juices, finished off in a hot oven and MMmmm MMMmmm good. Let it rest and prepare itself for the slice, thin and juicy, a bit of char on the outside while the inside is plush and melts in your mouth good.

I want to thank all of the ladies that joined me this past Tuesday, I had a wonderful time and I truly enjoy sharing my food & recipes with friends, it makes everything taste that much better. Looking forward to next month, sweet potato ravioli with a brown butter sage sauce perhaps?

Korean Barbecue Beef
1-2 lb skirt or flank steak, trim away excess fat

Marinade:
1 ts. Sesame oil
1 T Maple Syrup or Brown sugar
3 T Soy Sauce
1 T Mirin (or 1T honey dissolved into 2T warm water)
2 garlic cloves – minced
pinch of red pepper flake

Allow the beef to soak in the marinade for 15 minutes – up to 2 hours
In the meantime heat an indoor grill pan or turn on your outdoor grill to medium high heat, you want your grill smoking hot to sear in the juices

Grill each side:
3 minutes on the first side
2 minutes on the second side

Remove from the heat and set aside to rest for 6-8 minutes
Cut the beef against the grain into thin slices, serve over rice or as lettuce wraps with thin slices of red onion & fresh tomato

Salmon Tacos

2009-09-03T20:52:00.017-04:00

Fish tacos, the all around best food on the planet! If I was stranded on a desert island and all I could eat were fish tacos I would be a VERY HAPPY LADY!! The flavor combinations are endless and my salmon tacos with yogurt slaw, marinated tomatoes, wrapped up in delicious corn tortillas is only the tip of the cooking iceberg when it comes to making fish tacos. I think I ate this entire batch myself, yes, you heard me correctly I ate ALL the leftovers and you know how I feel about leftovers. This particular batch of fish tacos came about because I had a few extra pieces of salmon in the fridge and lately I've been on a cole slaw kick so I thought fish tacos would be perfect. Warm grilled flaked salmon mingling with the cool creamy yogurt slaw, a bit of crunch from the cabbage & carrots, sweet tomatoes and that final zip from the lime juice marinade dancing across the tongue, fantastic! I decided to keep the seasoning for the fish very simple (salt, pepper, olive oil) because salmon has a very distinct flavor I don't think it needs a whole lot of extra seasoning to be the star of the show, it just is a natural flavor sensation. The slaw has a bit of mayo to give that zing but I love the way salmon marries with yogurt so I chose to have yogurt as the main ingredient for the slaw dressing which may be a little different for many people but trust me it's a fantastic alternative to lots of mayo and so much better for you. The tomato marinade is sort of the last hooray of the dish, I felt like I needed one more layer of flavor to change things up a bit, that final taste on your tongue leaving you wanting more.

Salmon Tacos
Yogurt Slaw
wet ingredients:
1 c greek yogurt
1/2 c mayonnaise
1 T spicy mustard
1T vinegar
kosher salt
black pepper

veggies:
2 c shredded cabbage
1 c shredded carrots
1/2 c chopped chives - about the same length as the shredded carrots

Combine all of the wet ingredients/salt & pepper in a large mixing bowl, whisk together until fully incorporated into a nice creamy dressing. Add in the veggies and gently toss to coat. Set aside and allow the flavors to combine. This can be made a day or two in advance.

Marinated Tomatoes
wet ingredients:
juice of 1 lime
1T olive oil
kosher salt
Black pepper

veggies:
1 large tomato diced
2T fresh basil, sliced into thin ribbons

Combine all of the wet ingredients/salt & pepper in a medium mixing bowl, whisk into a vinaigrette dressing. Add in the veggies and gently toss to coat. Set aside and allow the flavors to combine. This can be made a day or two in advance.

Fish
2 - 6oz. pieces of salmon
kosher salt
black pepper
olive oil

Grill the fish gently for 2-3 minutes on each side. You can do this indoors on a grill/frying pan or you can take it outside and place the fish right on the grill. Salmon is an excellent fish to grill outside because it is sturdy and typically sold with the skin on which acts as a nice barrier which holds the fish together on the grill. If you're using an outdoor grill I would recommend spraying the grill grates with cooking spray to prevent the fish from sticking.

8-12 Corn Tortillas

Sprinkle both sides of the tortillas with water and toss on the grill or in the pan to steam and soften. This takes maybe 1-2 min per tortilla, I like to flip them over every 30 seconds to allow the tortilla to steam evenly. If you leave the tortillas on the heat for too long they will become hard and chewy so keep an eye on them.

I recommend 2 tortillas per taco for extra strength, they tend to rip apart once filled
Layer with a few flakes of the grilled salmon
A healthy dose of yogurt slaw
Finish off each taco with a sprinkling of tomato marinade

FRESH! and FILLING!

Success in Food

2009-07-28T23:00:00.020-04:00

Food for me is all about color, flavor, and presentation. I love to eat what looks beautiful, vibrant and full of life. Summer is always a wonderful season to invent dishes and really enjoy the freshest ingredients. I've been visiting various farmers markets in the area and each week I try to go in without a specific recipe in mind but rather invent a dish from what's on hand. This week I was fortunate enough to find some green tomatoes and eggplant. I've been playing around with a fried green tomato recipe in my head for weeks. I remember trying this dish for the first time at The South City Kitchen in Atlanta, "Fried Green Tomatoes stuffed with Goat Cheese." The most delicious fried green tomato I had ever experienced. Having never made a fried green tomato in my life my first attempt was ok but definitely not a winner, it needed more bite. My second attempt I hit the jackpot, just enough crunch on the outside and plenty of creamy, tangy, sweetness in the middle. My secret, equal parts corn flour and crushed up corn chex cereal providing enough coating and crunch to add flavor but not over power the delicious green tomato. Which by the way, will turn red if you leave it on the counter too long so make sure you store your green tomatoes in the refrigerator to slow down the ripening process if you don't plan on using them right away.

My second success was a beautiful and healthy poached egg! That's right I made a poached egg without a poaching pan or poach pod, just a pan of water, a little white vinegar and a slow simmer. I was flipping through a recent issue of my food network magazine and there it was a step by step guide to poaching eggs. Poaching eggs may be an every day task for some people but to me it was a huge success! Next hurdle, poaching more than one egg at a time.

As for the eggplant...grilled and topped with a refreshing three bean salad. Served alongside a delicious piece of pan seared wild sockeye salmon topped with my favorite yogurt, onion & cilantro sauce.

Fried Green Tomatoes

keep in mind that this recipe is more of a method so you can use as many or as few tomatoes as you prefer

2 green tomatoes
goat cheese
1 c corn chex
1 c corn flour
2-4 T olive oil
kosher salt
fresh black pepper

Slice tomatoes into 1/8 inch rounds -
dividing into groupings of 2 and lay flat on your cutting board
Sprinkle with salt and pepper, remember to season both sides of the tomatoes
Smear 1 tsp - 1T of goat cheese on 1 slice of tomato - you can be as liberal as you like with the goat cheese depending on the size of the tomato round
Place another slice of tomato on top making a sandwich

Pour 1 c corn chex into a zip lock bag and crumble but not so much that it becomes a powder, you want to leave a little crunch and texture
In a bowl combine the crumbled corn chex with 1 c corn flour

In a skillet add the olive oil and heat on meduim high
Dredge the tomato & goat cheese sandwiches in the corn mixture, the liquid from the tomato will help the corn mixture stick, you can give it a little help by gently pressing the mixture into the tomatoes, it will be a lighter coating
Gently place into the oil and fry on each side for 1 - 2 minutes, flipping once

Remove from the pan and let rest on a piece of paper towel to absorb any excess oil

Stack on a plate
Finish off with a poached egg and fresh basil ribbons

Summer = Peaches = Dessert

2009-07-21T19:00:00.014-04:00

There's nothing better than peaches in the summertime, plump, juicy, and deliciously sweet. Canvasing the farmers market in various hues of yellow, orange and red, some of my favorite colors. During my most recent trip to the market I picked up a quart of white peaches. Peaches are delicious eaten all on their own or folded into creamy greek yogurt, the sweet nectar is enough to satisfy any sweet tooth. The inspiration for this dessert was purely based upon the fact that my peaches were ripening too quickly and I happened to have some very fun house guests coming over for an impromptu dinner. This dessert is fun to assemble and easy to customize for each dinner guests taste. I hope you enjoy this dessert as much as we did.

Summer = Peaches = Dessert

6 Peaches (any variety)

I added in a few extra blackberries as well

6 mint leaves

8 oz. heavy whipping cream

1/8 - 1/4 c Disaronno Ameretto

Ginger Snaps (Trader Joe's Gluten Free brand)

1/2 c Almond slivers

Roughly chop the peaches and add to a mixing bowl

Stack the mint leaves and roll into a cigar shape, run your knife through the cigar and you'll create pretty green ribbons of mint, add to the peaches

In a saute pan toast the almond slivers on low heat, stirring occasionally until golden in color, set aside

Whip the cream in a bowl with a whisk or electric mixer, add in the ameretto to flavor the cream, as much or as little as you like

You could also substitute maple syrup for a non-alcoholic alernative

Assemble:

Spoon the Peaches and mint mixture into a dessert bowl

Crumble a couple ginger snaps over the top for crunch

A generous dallop of ameretto whip cream

Finish with a sprinkle of toasted almonds

Green Bean Casserole Gets a Face Lift

2009-07-19T15:41:00.002-04:00

Green beans have always been a hit or miss vegetable for me, sometimes I love them, other times I'd rather pass them by for something a bit more exotic. On this one particular shopping excursion I found myself engrossed in a bag of green beans in the freezer section, (I know the freezer section of all places) the packaging donned a succulent photo of red Indian spices, coating emerald green beans, delicious looking, so of course I bought it. When I opened the bag at home I was confronted with a big bag of frozen green beans and a separate pouch of red jelly like liquid that in no way was going to grace my pallet. Yes, I know I sound like a food snob but it looked nasty. For weeks the frozen green beans sat in my freezer, I was not willing to throw them away but I truly had no idea how to cook them. Week after week they sat in the freezer until that in between week arrived where you're not quite ready to go to the grocery store but you've run out of your easy go to dinner items. Scattered amongst a smattering of random ingredients I searched my fridge for inspiration, onion, goat cheese, lemon, and of course the green beans in the freezer.

The only dish I ever associate with green beans is green bean casserole and the funniest part about that association is I've never actually eaten green bean casserole. I always hear the excited claims from friends and co-workers at Thanksgiving about the eager anticipation of their grandmother or mother's green bean casserole with onion crisps on top but I've yet to eat it myself. I decided to live vicariously through my friends, imagining how the dish might taste and I ventured to re-create it my way.

Green Bean Casserole Gets a Face Lift
1lb green or french beans (I would recommend fresh beans although frozen beans do work)
2T olive oil
1c thinly sliced red onion
20 oz. goat cheese
Zest of 1 lemon
kosher salt
Fresh cracked black pepper

Preheat oven to 400 degrees

In a saute pan add 1T olive oil and the thinly sliced red onions, cook over low heat for about 30 minutes or until caramelized, stirring occasionally

Drizzle green beans with 1T olive oil
Sprinkle with salt & pepper
Toss gently to coat the beans with the oil & seasoning
Spread beans onto a sheet pan in a single layer
Roast in the oven for 20-25min.

Remove the beans from the oven and add to the onions in the saute pan
Crumble the goat cheese over the beans and onion mixture
add in the zest of one lemon
Toss gently together to combine the flavors

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Not long ago we went on a camping trip and I brought this warm salad for dinner. We grilled a few portobello mushroom caps and piled the warm bean mixture over the top and it was delicious. A wonderful side item next to a grilled steak or eaten alone as a hearty vegetarian entree.

Pad Thai Anyway you Like it

2009-06-26T15:54:00.025-04:00

I wasn't going to post my pad thai recipe yet but after reading my fellow food blogger's post, "Thai Food Fever," by My Life in Dishes, I thought I would share. I don't have a lot of experience cooking asian cuisine but I've learned that once you master the process of asian style cooking you can customize your recipes according to what you have in your refrigerator. I love creating new and interesting vegetable & meat combinations along with sweet and spicy sauces. My recipe/experience cooking pad thai has been a work in progress and an easy dish to season to taste and customize. If you like more heat, add in a few more chili flakes or paste into the sauce, if you prefer a bit more sweetness, add in a touch more maple syrup. On this particular night I didn't have any peanuts on hand so I toasted up some slivered almonds and the added crunch did the trick. I used to find it strange to pair avocado with noodles but the final squeeze of lime over the entire dish merries the flavors beautifully.

Pad Thai Anyway you Like it

1 package rice noodles, (cooked, drained and rinsed as directed for stir fry)

Protein of Choice:

Shrimp 12 - 15 count, cleaned & deveined

Chicken breast thinly sliced into strips, 8-10 oz.

Tofu, cut into cubes or steaks, approx. 8-10 oz.

4 T vegetable oil or canola oil (divided)

1 egg

1 large shallot, thinly sliced or 1/4c red onion

1 c Fresh bean sprouts

Sauce:

1 clove garlic, minced

2 teaspoons minced fresh ginger

2 teaspoons lime juice

3 tablespoons soy sauce
1/2 teaspoon rice vinegar
2 teaspoons maple syrup or brown sugar

1/4 teaspoon cayenne pepper, chili flakes or paste

2 tablespoons water
1 T peanut butter - set aside to whisk in later

The best advice I can offer when cooking asian food is; prepare all of your ingredients first, chop all of the vegetables, mix together the sauce, slice/clean your protein. The actual cooking time when making a stir fry is very quick but methodical so the better prepared your ingredients are the easier the cooking will be. Trust me, I've fought this concept for years, not really sure why but in the end my dishes always turn out better when I prep my ingredients. I've broken down the cooking into steps to help identify the method, I will admit it looks a bit daunting but I think once you go through the process a few times you'll get the hang of things quickly.

Step 1: Prep your ingredients & place a large serving bowl next to the stove

Step 2: Boil your rice noodles according to the package

Step 3: Get your wok or large frying pan screaming hot & add in 1/2 the oil

Step 4: Crack the egg into the wok and scramble quickly, transfer to bowl

Step 5: Add in the other 1/2 of the oil along with your protein, sear/brown the protein, cook times will vary according to the protein you select, when completely cooked transfer to the bowl

Step 6: Add the onions to the wok to soften & caramelize

Step 7: Add the sauce scraping up all the tasty bits that may have stuck to the bottom, whisk in peanut butter giving the sauce a smooth buttery texture

Step 8: Add in the noodles, allow to absorb the sauce and finish cooking, maybe 1-2 min.

Step 9: Add back into the wok the eggs, protein and bean sprouts, mix together, allow the flavors to merry together and plate

Finish off the plates with a garnish of each of the ingredients below:
chopped fresh cilantro
green onion thinly sliced
avocado slices
chopped peanuts or toasted almonds

Squeeze of fresh lime to merry all the flavors

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Keep it cooking CPL, you're always an inspiration!

A Love/Hate Relationship

2009-06-11T18:30:00.005-04:00

"It's not the camera that creates a beautiful image, it's the person behind the lens." This phrase has popped into my head many times since college and I wish I could remember which professor said this however as much as I wrack my brain his name escapes me but his lesson never has.

About 7 years ago my sister was in town for a visit. I very clearly remember her sitting in my apartment kitchen watching me whirl around sorting through my very small supply of kitchen tools trying to whip up a sausage stuffing for our Thanksgiving potluck the next day at work. I had never made my mother's sausage stuffing however it didn't include many ingredients and the recipe is pretty straight forward so I figured, "piece of cake." What I didn't take into consideration was the quantity of stuffing the recipe made. At any given holiday our family table could include 14 - 20 people and as I've said in my previous post being Italian you never want to run out of food, therefore most of my family recipes feed a large crowd. Great for a potlucks, not great for a person with limited bakeware dishes. Here I was with a gigantic bowl of wet bread/sausage mixture and nothing large enough to cook it in. What do you do in a situation such as this...you smash the mixture into the largest baking dish you can find. In my case the largest dish I could find was not large at all, glass, and I wasn't 100% sure if it was oven safe however I was willing to hedge my bets. Very amused my sister sat aside and was entertained for a good hour. In the end the dish never exploded and the stuffing was fantastic and no one at the potluck knew any different, but what phrase popped into my head...that's right the good ole, "It's not the camera that creates a beautiful image, it's the person behind the lens." You work with what you have to make things fabulous.

Needless to say I think I scared the crap out of my sister because for Christmas that year I received a complete set of oven safe bakeware dishes in a variety of sizes. To this day I have my sister to thank for many of the cooking utensils that reside in my kitchen because every birthday & christmas there after I received a new gadget or dish set. One particular item that sticks out in my mind is my set of Calphalon Anondized cookware, 3 frying pans, 3 sauce pots, 1 spaghetti pot, 1 deep dish frying pan, the epitomy of my love/hate relationship.

It's not often that you hear of someone having a love/hate relationship with a Calaphalon Anondized Steel pan, mine has been going on now for a long while and I think we've hit a truce. What I didn't realize was that I had to be patient in order to receive the love in return. I would drop ice cold meat into a not so warm pan and expect results. Each time being let down and not willing to change. Forget about trying to cook anything egg related, it wasn't going to happen, definitely not going to come out in one piece. Dish after nearly ruined dish I fought with this pan, swearing under my breath, scrubbing burnt hardened food off the bottom. I refused to give up and slowly I started to give in. I started to learn that heating up the pan first and taking the chill off of the meat before throwing into the pan was helpful. My sister also steered me in the right direction by stating that if the meat sticks to the pan, leave it alone, it's not ready to be flipped yet. Once the meat is done, deglaze the pan with some chicken stock to pull up those tasty bits left over on the bottom and make a delicious pan gravy to compliment the dish. Another fantastic feature of anondized cookware is that the handles are heat safe so you can often finish off the cooking in the oven. Over time the pan has taken on a beautiful seasoned appearance and started to cooperate nicely.

Recently I created two very different dishes in this very same pan and I must admit in any other pan they may not have come out quite as nice.

The first dish is a toasted almond encrusted red trout, seared on both sides with some olive oil then placed in the oven to complete the cooking process, finished off with a spritz of lemon juice & flat leaf parsley. Simple, elegant and delicious.

The second dish was a potato & EGG fritatta, again searing the potatoes in the pan to develop a beautiful brown crust, pouring the egg mixture over the top of the potaoes and finishing off in the oven with some parmesan cheese, so tasty.

I encourage everyone to experiment searing your meats/vegetables on the stove top and then finish off the roasting process in the oven. The flavors in your food will truly have the opportunity to develop and you'll be surprised how moist and delicious the meats become. Most of all don't forget to work with what you have, you don't need the most expensive cooking utensils to create delicious and healthy meals you just need to have some patience.

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Thanks MG

Leftovers, NOT my favorite

2009-05-28T18:15:00.010-04:00

I admit, I'm not a fan of leftovers, I might eat them the very next day but any longer in the frig and they are doomed for the garbage disposal. I welcome house guests that enjoy left overs, such as my brother in law. During one such visit he ate through my refrigerator full of left overs as if it were his job. My sister was so embarrassed she called me at work to apologize that he had eaten all of my food but I was thrilled.

Growing up Italian the thought of running out of food at a family gathering is unheard of, you always make enough to feed an army and then you make some extra just in case. You never want to be the "Sunday dinner" host who doesn't leave her crowd feeling full and satisfied. Recently I hosted such a dinner and as promised there was plenty of food and plenty of left overs. I bestowed a to go plate upon each of my guests and there was still some left over for me. Over the years I've become pretty crafty at disguising my left overs and many times changing the flavor & appearance completely. This always make me VERY happy because while I still love the flavors I put together, it's the idea of eating the same dish over and over again that isn't appetizing. I like to experience a new dish every day and for every meal if possible. I often wonder how a person can make a pot of chili on Sunday and eat it all week long. If I was ever forced to do this by the end of the week I'm 100% sure that I would have sworn off chili for at least the next decade. I ate so much tuna fish and Keebler club crackers during my college years that I literally never touched them again until maybe 2006.

On this particular occasion I had some extra sauteed zucchini, summer squash and cilantro, yogurt/cucumber sauce. As strange as this may seem I already new what I would be making for breakfast.

Pan Fried Potatoes with Zucchini, Summer Squash and Red Onions
1 Over easy egg on top
Finished with a generous dollop of cilantro, yogurt/cucumber sauce

Delicious! I encourage everyone to spruce up their left overs and transform them into a new and exciting meal. Especially if you're cooking for one, left overs are bound to happen so be creative and make something fun.

A Taste of Summer

2009-05-06T18:30:00.005-04:00

The sun was shining, the grass was green and the breeze was warm with just enough of an edge to keep you cool. It was the end of April and I was visiting my family in the upstate, in utter disbelief of the beautiful weather. Typically it is always the reverse, they head south for warmer temps but with all the torrential rain we've been experiencing I was glad for the welcomed change.

After a long winter of cooking indoors, feasting on hearty soups & stews, the sunshine and warmth is guaranteed to bring with it a new kind of cooking. The antithesis of all things winter, HOT DOGS, and not just any old hot dog, I want a Hofmann hot dog, slightly spicy with a hint of garlic lingering in the background. The snap of the skin as you bite into the charred surface, Hofmann's German style spicy mustard on top for that extra kick, all wrapped up in a New England style bun, soft & doughy, molding itself around the dog, MMMmmmmm, good.

I'm not a big hot dog eater but I am loyal to this local delight, in the span of a 3 day weekend, I think I ate 3 myself. There's nothing quite like a Hofmann dog, hot off the grill, on a warm summer day.

What are some of your local summertime favorites?
Dog off anyone?

Good Food shared with a Good Friend

2009-04-29T19:00:00.005-04:00

Brunch...one of my favorite meals to share with friends, always laid back, casual and accompanied by a fantastic cup of coffee. Sometimes eaten outside on a trendy bistro patio or simply shared intimately in my home with friends still lounging around in pajamas. When ever and where ever the occasion takes place it is always full of laughter and good food. Recently I had the pleasure of testing my favorite brunch creation with one of my closest friends who was in town for a quick visit. I knew she had creative taste buds like myself so I ventured out and cooked up my new favorite, Huevos Rancheros.

I LOVE HUEVOS RANCHEROUS and only until recently had I ever eaten this wonderful dish.

Why on earth had I waited this long to try such a delicious dish...the truth...I wasn't a huge fan of eggs with a soft yolk. Which isn't uncommon but I couldn't stand them. My youth was loaded with scrambled eggs and I would eat them without any worries but the second an over easy egg touched my plate I became a bit queasy. I'm not sure when this aversion passed but I'm so glad it did because now I long for the creamy bright yellow yolk oozing out over my rancheros, a burst of sunshine and warmth all over my plate. The first time I was brave enough to venture out and try this dish I was living in Atlanta and loving the brunch at this cute little bakery around the corner from my house. I had a friend in town so we ventured over for some delicious treats.

I had been eyeballing the Huevos Rancherous on the menu for quite some time but I always chickened out at the last minute, ordering my good ole standby, scrambled eggs, how boring. This time was different, he was adventurous like I and could eat quite a bit so I knew if I hated it he would eat my dish and his, or maybe trade me for his delicious plate of food.

There was no trading to be had, I ate the entire heaping plateful of food. All of my favorite foods blended into one delicious flavor combination, how had I ever stayed away. Soft tortilla shells, melted cheese, salsa, black beans, potatoes, sausage, eggs with a soft yellow middle, it was delicious and soon I set out to recreate the dish.

There are a few elements to this dish which can be expanded to accommodate a larger brunch crowd or scaled back to feed one. I have learned a few short cuts along the way so if you're in a hurry, there's still no reason to skip breakfast.

Huevos Rancheros...my way & gluten free

1 - 2 eggs per person
(whatever your preference, they can be over-easy, sunny side up, poached, just remember to keep the yolks soft)

2 T - fresh pico de gallo (recipe below or your favorite GF bottled salsa)

1 T - greek style yogurt

1/4 c - black beans (recipe below)

1/4 c - shredded Monteray jack cheese

2 small sprouted corn tortilla's (or you can use 1 flour tortilla if you are not concerned with gluten)

Pico de gallo - add all the ingredients below to a bowl and toss together gently, let the mixture sit for a few minutes so the flavors can combine

1 - medium tomato - diced

1/4 c - red onion - diced

1/4 c - fresh cilantro - roughly chopped

1/2 - lime - squeeze juice into bowl

dash of kosher salt

2-4 cranks of freshly cracked black pepper

Black Beans - add all the ingredients below into a medium sauce pan, simmer on medium/low heat

1 T - good quality olive oil

1-2 - garlic cloves minced

1/4 c - red onion - diced

Allow the olive oil, garlic and onion to soften in the pan, when you start to smell their aroma add

1 can of black beans

1/4 c - chicken stock or water

Simmer all of the ingredients together until the sauce starts to thicken, reduce heat to low while you finish preparing the rest of the ingredients

Cheese Quesadilla - In a medium size frying pan over medium heat, place 1 corn tortilla, smother with shredded cheese, cover with the second tortilla. Allow the cheese to melt and the tortilla's to brown, I typically flip after 3-5 minutes

Assembly -

Place the cheese quesadilla on a plate

Spoon a generous helping of black beans over the top

Layer 1 or 2 over easy eggs on top of the black beans

Finish with a spoonful of Pico de gallo & a dollop of yogurt

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This post is dedicated to my very good friend MG, so glad you came for a visit and we were able to cook/share this delicious recipe together.

A Snack for Preggars!!

2009-04-13T19:00:00.006-04:00

My sister stopped by recently for a visit and a light snack which in turn morphed into a lovely brunch. I personally think she just wanted me to cook her something so I could spot light our brunch together on my blog because she came prepared with her camera in tow, knowing that my camera is out of commission. A small side note, I returned the new camera that I purchased, and the one I really want is on back order...bummer.

Back to the food...

Initially I had no idea what to make. I was about to leave town for a quick weekend away therefore my refrigerator wasn't fully stocked with options however I did grab a bundle of kale at the super market earlier in the week. I've only recently started cooking/experimenting with Kale, it has a bitter/sweet flavor and the texture is coarse and crunchy, a very sturdy green. In my opinion it has a very inviting appearance, deep green curly leaves, I feel healthier just looking at it and with good reason: a small bit of knowledge courtesy of wikipedia.com

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

i.e. GREAT FOR PREGGARS!!!

In my pantry I had the usual stock of kidney beans, I LOVE kidney beans, at any given time I have at least 2 cans of deep red large kidney beans in my cupboard. I don't know what it is about this bean but I absolutely adore it, burgundy red, the skin has a slight snap when you bite into it revealing a smooth and buttery inside. Unfortunately I don't have that many recipes that involve kidney beans, until today, I had a flash of genius, yes, I had that light bulb moment. Kale sauteed with kidney beans, the perfect compliment of flavors, color, texture, it's almost so perfect I can't believe I never thought of it before.

Kale & Deep Red Kidney Beans - A wonderful side dish

I started out by sauteing 1/4 c diced red onion in 2 tablespoons of extra virgin olive oil.

Drain excess liquid from 1 can of Kidney beans, rinse and add to saute pan

Heat kidney beans through until warm

Cleaning Kale:
I recommend cutting the curly leafy part of the kale away from the hard/woody stems and then rough chop the leaves into large pieces and then add to the saute pan

dash of kosher salt

A few cranks of the pepper grinder

Add 1/4c chicken stock to the pan

Saute until greens have wilted and morphed into a brilliant emerald green and the flavors have had an opportunity to meld together, this takes about 5 minutes.

Considering this was my first attempt at this flavor combination I was pleased with my results however I think a few tweaks will really make this recipe sing. I've already starting thinking of my new plan of attack, maybe some freshly ground nutmeg or lemon zest to brighten the flavors.

As a small side note:

Later in the day I made a wonderful wrap with the remaining mixture. I melted Lacey Swiss cheese on a sun-dried tomato flour tortilla, loaded in the left over kale & beans, wrapped it up, delicious, I was so excited by my wrap that I had to take a photo with my camera phone, so please excuse the poor quality image. This wrap would be perfect for a picnic in the park or a carry on snack for your next plane ride or road trip. Enjoy!!

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This post is dedicated to my older sister who is currently pregnant and always very supportive of my creative endeavors.

I HEART 2% FAGE!!

2009-04-10T15:02:00.017-04:00

I've decided to introduce a new series of posts to my blog called the "I HEART..." series. I love to shop and I love to try new food products so I decided to share my shopping experiences / catastrophe's with all of you. I will either lead you in the direction of food ecstasy or steer you clear of products that may not live up to all the hype.

The first product in a hopefully long line of food favorites...

2% Fage Yogurt!!! (pronounced FA-yay!)

That's right, Greek style yogurt. I can hear the moans and groans already, there's nothing new about Greek yogurt, every one is eating it already, boring!!!

But wait, hear me out...what I discovered the other day is 2% Fage. That's right, I'm choosing to eat the fattier version of this yogurt and let me tell you it is a flavor experience. Typically I would purchase the 0% Fage and I liked it but I would have to doctor it up with something else, honey, maple syrup, granola, fresh fruit, something to smooth over the hard tang. I would enjoy my yogurt but often times it felt more like health food vs. something I truly enjoyed.

Until recently... I was strolling past the yogurt case with my cart, eyeing the hundreds of little colorful containers that promise a healthy snack yet are packed with loads of high fructose corn syrup, the biggest health food scam in the store...sigh...I digress...I pull up to the Greek yogurt section of the case, which now offers multiple varieties, and I realize that my 0% Fage is totally out of stock. I hesitate but decide why not, a little extra fat never hurt anyone, I'll splurge and go for the 2% Fage.

The next morning I open up the container and admire the clean white creaminess inside of the tub, slightly firmer than the 0%. I cut my spoon across the perfectly smooth surface, plunging into the dense goodness. Whenever I try something new I always sample a bit in its raw form. What a surprise, smooth, creamy, buttery, sweet and absolutely delicious. I never thought the day would arrive that I actually consumed plain yogurt and truly enjoyed the flavor in it's pure form.

I highly recommend it plain or add in a few of your favorite toppers to round off the flavors and give it your own twist. I particularly enjoy mine with fresh fruit & granola or I'll dollop it over the top of chicken enchilada's, Greek style yogurt is so versatile and absolutely delicious.

What is your favorite yogurt topping? or what do you top with yogurt?

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serving size 1 cup = 150 calories

Ingredients: Grade A Pasturized skimmed milk and cream, Live active Yogurt cultures (L. Bulgaricus, S. Rhermophilus)

Back in Action!!

2009-04-02T10:59:00.016-04:00

Before I so unexpectedly dropped my camera and abruptly ended my blogging for a bit I was in the midst of photographing a beautiful plate of pasta. Mini penne paired with Italian turkey sausage, sauteed mushrooms and baby spinach in an herb goat cheese pan sauce, garnished with slow roasted garlic tomatoes. In a nut shell, it was a clean out the refrigerator kind of day/dish and I ended up with a beautiful, fresh and fragrant dish that would be suitable for any elegant dinner party with friends or a rustic evening by the fire.

I think it has been over a month since I initially made this dish and reflecting back I wish I had written the recipe down immediately but I was of course preoccupied with my broken camera. However I do plan to experiment a bit more with this recipe and when I have perfected it I will share the details but for now please enjoy the delicious photos.

It's Official...

2009-03-13T12:02:00.007-04:00

I broke my own golden rule yesterday, "always wear the wrist strap when using your camera on the off chance that you fumble and drop it." In my haste/excitement of preparing a gorgeous dish of sauted mushrooms coated in an herbed goat cheese pan sauce over mini penne I neglected to secure my camera strap around my wrist. In an instant I was watching my mini casio point and shoot tumble in slow motion to the floor, I knew it was over...she's gone!

THE GOOD NEWS...I've been wanting to buy myself a new mini digital point and shoot for a while so now I have the perfect excuse.

As for the penne, it was DELICIOUS and a wonderful muti-use for my herbed goat cheese spread. Stay tuned for more food blogging as soon as I get a new camera.

Any suggestions on what I should buy?

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I'd like to dedicate this post to my brother in law, for always making fun of me when I insist he wear the camera wrist strap, apparently the jokes on me.

New Years Resolution

2009-02-26T16:17:00.002-05:00

I know, I know, I know, it's not exactly timely to create a New Years Resolution at the end of February however I've never really been fond of making New Years resolutions. They always seemed so daunting and almost always I forgot what the resolution was by the time I remembered that I made one. What makes this year different, I'm not really sure, maybe it's because I've been thinking about creating a blog for a while now and January 1st seemed like a nice time to get started. Ok, it's February 26th and I'm finally getting started but I figure it's better to just jump on the band wagon that be left behind.

Cook it, Click it, Eat it....

Cook it...
I love to cook, I love to cook for other people, I love to have people critique my food, I just plain old LOVE FOOD. I enjoy meandering through the market and selecting whole foods that actually look like they are supposed too. Not packaged away in a box with a beautiful photograph on the outside. I enjoy pulling apart a traditional recipe and re-inventing a healthier version. I want to share my food and my creations with everyone so I thought this would be a great way to build inspiration and gather new ideas about cooking and food.

Click it...
Photography has been an old love stashed away in the corner for quite a few years now. I enjoy photographing people, flipping through negatives, watching the silver color burn into the paper. If you haven't figured out by now I love the old school way of photographing a subject. It makes me feel like I'm capturing a moment and sculpting light into an image that will never fade away. In an instant though it's very easy for me to have love affair with the digital image, fast, crisp, saturated, it's as if I can capture a moment and only hang on for a second because I can make another in just one click. I'm in the midst of a tug of war, do I hang on to the past or do I delve into the future and embrace digital for all it has to offer. A question I've been pondering again for some time until I uncovered a box of film. 37 rolls to be exact, Agfa 25, Fuji color ultra, kodak portra 100T, quite the cornacopia of possibilties. It dawned on me that sometimes a decision needs to be made while going through the motions of life. I've decided that over the next year I will shoot all 37 rolls of film and at the end of the year determine if it's time to move on and treat myself to that nice shiny beautiful Nikon digital I've been eyeing for quite some time.

Eat it...
I hope you enjoy the flavors I create, salivate over the imagery and join me in my discussions and disection of the things that make me tick.

I leave you today with a snapshot of my birthday delights. It made me happy to see guests gobbling up the chocolate covered strawberries with smiles on there faces and little remnants left on their fingers, shirts, and corners of their mouths.

Chocolate Covered Strawberries

Ingredients:
3lbs Fresh Strawberries
2 bags Dove Dark Chocolate

Wash and dry the berries, leaving the stems in tact for presentation, set aside

Melt the chocolate in a double boiler
(Setting up a double boiler: Fill the bottom of a sauce pan with 1" cold water, place a large heat safe glass bowl inside of the sauce pan. Make sure the bottom of the glass bowl does not touch the water. If it does the chocolate will scorch)

Rough chop the chocolate into smaller pieces, this will allow the chocolate to melt evenly. Place the chocolate pieces into the glass bowl and turn the heat to medium, you don't want to rush the melting process, stir occasionally.

In the meantime line a cookie sheet with wax paper

When the chocolate is melted dip the strawberries into the liquid chocolate, hold back the green stem and dip the strawberry into the chocolate covering almost 3/4 of the red berry, place on the lined cookie sheet. When all of the berries are coated place in the refrigerator to allow the chocolate to set for 30 minutes, up to an hour.

Serves: 12